Purified Water
Epsom salts
Citric Acid

Crushed Chillies
Crushed Yellow Mustard Seeds
Crushed Fenugreek Seeds
Ground Cumin
Ground Coriander
Amchur Powder
Kashmiri Chilli Powder 
Gondal Chilli Powder
Extra hot Chili Powder
Dandicut Stemless Chilli Powder
Reshampatti Chilli Powder
Super Extra Hot chilli Powder
Turmeric Powder Haldi Powder
Black Pepper Powder
Black Pepper Coarse
Black Pepper Cracked
White Pepper Powder
Ground Celery
Yellow Mustard Powder
Green Fennel Powder
Green Cardamom Powder
Ground Pimento
Paprika Powder
Smoked Paprika
Garlic Powder
Ginger Powder
Rosemary Powder
Oregano Powder
Mint Powder
Sage Powder
Thyme Powder
Ground Bay leaf
Ground Nutmeg
Ground Cloves
Ground Cinnamon 

Tandoori Masala
Mild Madras Curry Powder
Medium Madras Curry Powder
Extra Hot Curry Powder
Malaysian Curry Powder
Tea Masala
Dhana Jeera Mix
Garam Masala
Mixed Spice
Chinese Five Spice Powder
Thai seven Spice Powder
Archar Indian Pickle Masala 

All Purpose Seasoning
Smokey BBQ Seasoning
Chicken Seasoning
Fish Seasoning
Meat Seasoning
Lamb Seasoning
Pork Seasoning
Jamaican Hot Curry Seasoning
Jollof Seasoning
Obe Atta Seasoning
Effo Seasoning
Jamaican Jerk Seasoning
Cajun Seasoning
Piri Piri Seasoning
Jain Seasoning
Mexican Seasoning 

Garlic salt
Sea Salt
Cooking Salt

Ajwain Seeds
cinnamon sticks
Green Cardamoms 
Black Cardamoms
White Poppy Seeds
Blue Poppy Seeds
Nutmeg Whole
Mace Whole
Pimento Whole
Dried Ginger
Cloves
Star Aniseed
Bay Leaves
Caraway Seeds
Celery Seeds
Black Onion Seeds / Kaloonji / Nigella
Coriander seeds
Cumin Seeds
aniseed
Fennel Seeds
Fenuegreek Seeds
Brown Mustard Seeds
Yellow Mustard Seeds
Seasme Seeds Natural
saffron
Whole Black Pepper
Whole White Pepper
Whole Chillies
Vanilla Pods

Gram Flour
Besan Flour
Rice Flour
Ground Rice
Semolina Coarse
Semolina fine
Cornmeal Coarse
Cornmeal Fine
Corn Flour
Ladoo Flour
Magaj Flour
Potato Starch Farina
Mashed Potato Powder
Beans Flour
Papad Flour (Urad Flour)
Green Moong Flour
White Maizemeal
Superfine White Maizemeal
Mathia Flour
Mungdall flour
Panjabi Besan
Red Lentil Flour
Idli Flour
Dhosa Flour
Pizza Flour
Barley Flour
Whole Wheat Chakki Flour

Other Flours available on request.

Whole Wheat
Pearl Barley
Green Millet
White Sorghum
Red Sorghum
Whole White Maize Kernels
Whole Yellow Maize
Bulgar Wheat
Quinoa
Cous Cous
Rolled Oats
Long Grain Rice
Easy Cook Rice
Basmati Rice
Thai Jasmine Rice
Sona Masoori Rice
Poni Rice
Short Grain Rice Arborio
Broken Rice

Chanadall
Chick Peas
Red Split Lentils 
Whole Brown Lentils 
Green Lentils 
Kala Chana 
Green Mung Beans Small 
Green Mung Beans Large 
Split Green Mung Beans Chilka 
Mungdall Washed Yellow 
Black Eye Beans 
Split Black Eye Beans 
Red Kidney Beans 
Rosecoco Beans 
Red Adzuki Beans 
Toordall Oily 
Toordall Plain 
Urad Whole 
Urad Split Chilka 
Uraddall Washed 
Val Beans 
Val Dall 
Soya Beans 
Green Peas 
Yellow Split Peas 
Yellow Peas 
Green Split Peas

Preparation Time: 10 Minutes
Cooking Time: 20 mins
Makes 9 Pancakes

Ingredients:
230g Genteel gram flour
1 tsp Kevals Ajwain Seeds
1 tbs fresh chopped coriander
1 courgette shredded
1 small sized onion chopped finely
2 green chillies chopped finely
1tsp Kevals ginger powder
1 tsp salt
2 tbs oil for shallow frying
350ml water

Method:

1. Sieve flour into a mixing bowl and mix all remaining ingredients to form a smooth batter.
2. Cook the pancakes in a lightly oiled pan on a high flame and fry for a minute and then turn the pancake on the other side and cook fry 2 minutes until light brown.

Preperation Time: 15 Mins
Cooking Time: 45 Mins

Ingredients:
1400ml water
3tbs oil
350g Kevals red split lentils
½ tsp Kevals mustard seeds
½ tsp Kevals cumin seeds
2 tsp Kevals sesame seeds
1 onion chopped 
2 tbs lemon juice
2 tsp sugar
1tsp salt
½ tsp Kevals turmeric powder
1 inch fresh ginger chopped or ¼ tsp Kevals ginger powder
1 tsp Kevals chilli powder
1tbs fresh chopped coriander powder

Method:

1. Cook Kevals red split lentils (Masoor Dal) in water for an hour or in the pressure cooker for 10 – 15 minutes.
2. Heat the oil in a pan and add the mustard, cumin and sesame seeds. When they start to pop add the chopped onion and cook until the onions are soft.
3. Add remaining ingredients except for the red split lentils and lemon juice and chopped coriander and cook for 1 to 2 minutes.
4. Pour the mixture into the cooked red split lentils and bring to the boil and simmer.
5. Add the lemon juice and garnish with the chopped coriander.

Preperation Time: 15 Mins
Cooking Time: 45 Mins

Ingredients:
4 fistful of Kevals green mung beans
1 Large chopped tomato (1 canned tomato can be used)
1 inch fresh ginger or ¼ tsp of Kevals ginger powder
2 finely chopped green chillies
1 medium finely chopped onion
½ tsp mustard seeds
½ tsp fenugreek seeds
1 tbs oil
¼ tsp garlic powder (optional)
750ml water
Fresh chopped coriander (optional)
Salt

1. Wash the mung beans and put in the pressure cooker with the water for 10 15 minutes or boil for 45 minutes until the mung beans are soft.
2. Heat the oil in a pan on a low frame and add cumin. Fenugreek and mustard seeds. When the seeds pop add the onions and cook until the onion softens.
3. Add the chopped tomato and cook for 3 minutes.
4. Add the cooked mung beans and cook for a further 10 minutes and add the ginger powder and garlic powder and green chillies.
5. Add salt according to your taste and garnish with the chopped coriander.