Hartley’s Blackcurrant Jam
£2.02
340gms
Hartley’s Best Blackcurrant Jam recipe is full of the finest fruit to make Britain’s best tasting Jam, the perfect topping to your toast in the mornings.
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Delivery | Charges for Orders less than £45 | Charges for Orders over £45 & above |
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UK Nationwide | £5 | Free |
Collect At store | Free | Free |
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Ready to eat dry mix,
Ingredients: Rice Flour, Semolina, lentil flour, salt, sugar powder, citric acid sodium bicarbonate, asafoetida,
How to prepare:
1. Mix 60ml of fresh yoghurt 240ml water, 45ml oil, Tip : for spicier taste add 2tbsp giner and green chilli paste,
2. Add khatta Dhokla mix gradually , blend gently for 1 minuntil batter id smooth
3. grease 2 baking trays with oil, pour, equal quantities of batter into each , sprinkle black pepper or red chilli powder , garnish , steam on high flame for 12mins, if pressure cooker is used do not apply weight allow to cool for 5mins cut khatta dhokla pancake into 5cm cubes tip: heat 30ml oil, 1tbsp of mustard seeds, a pinch of asafoetida powder and curry leaves , then put off the gas spread evenly over pancake , sprinkle 2tbsp chopped coriander leaves, serve hot.
NUTRITIONAL INFORMATION PER 100G
Energy: 311kcal
Protein: 10.2g
Fat: 1.4g
Carbohydrates: 64.2g
Fiber: 0.4g
Ready to cook savory, Rice cake dry mix, 100% Vegetarian , No preservatives, No artificial Flavour or colour,
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1. Put to boil approx, 1ltr water in a large steaming vessel, or pressure cooker, mix the content of this pack in 800ml of water separately and add 35ml refined edible oil, stir to smooth batter
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3. Place idli moulds inside the steaming vessel , cover and steam on high heat for 15mins, if pressure cooker is used , donot apply weight or whistle, , serve steaming hot , fuffy side up with gits instant sambhar and coconut chutney
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Protein: 12g
Fat: 6g
Carbohydrates: 63g
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