Inspired by the essence of Kerala, the range was made by Somey Samuel, their product range include, Pickled Masala’s and a wide-variety of whole-wheat, organic and gluten free chapatis and poori’s.
Somey’s Kitchen is a big hit with Indian’s residing in the UK. The pickled masalas are ready to eat, contains healthy and probiotic spices making a versatile condiment that can be consumed with rice and curry, fried rice, bread, paratha or topped on baked potatoes and many other ways.
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About Somey’s Kitchen:
Somey’s Kitchen was a dream started in London, U.K., taking ahead a family tradition of home cooking by Mrs. Somey Samuel so 50% of the profits from this company can be used to sown into transforming lives in India and around the world. Sandy Samuel Jerome, daughter of Mrs. Somey, and Joel Jerome, her son-in- law, first got the idea for incorporating the company when they saw a phenomenal response to the range of non-veg and seafood pickled masalas made by Sandy’s mother (Mrs Somey Samuel).
Somey’s Kitchen aims to be one of the leading company’s globally in bringing niche and specialty food and be a pioneer in launching new products that does not exist in the market. The company also aims to create a successful business on the intersection between four pillars – Great Tasting Food, Value for Money, Healthy Living and Transforming Lives of Less Fortunate.
Price Points and availability: Prawn Pickled Masala is INR 250 Chicken and Fish is INR 240. Whole wheat and gluten free rotis are between 55 to
Log on to : http://www.someyskitchen.com/
For purchase available at Big Basket, Nature’s Basket, Star Bazaar and Big Bazaar (Gen Nex Stores) across Mumbai, Pune and Bangalore...
1 Pack Someys Whole Wheat Chapatis.
1 Large Green Capsicum (Washed, seeds and cap removed, finely chopped)
3 Grated Carrots
1 1/2 Cups Cabbage (Finely chopped )
6 Green Chilies ( Finely chopped )
1 Large Onion (Finely chopped)
1 Cup Sweet Corn
1 Potato (Washed, peeled and chopped into tiny pieces)
1/4 Cup Peas
200 Grams Paneer (Cottage Cheese)
2 Tbsp Ginger Powder
2 Tbsp Pavbhaji Masala
200 Grams Cheddar Cheese (Grated)
Oil as required
Salt as per taste...
Divide the chopped onion, capsicum and chilies into three equal portions. Divide the cottage cheese in two equal portions.
Mixed Vegetable Filling:
Heat a wok with 2 tbsp oil fry the portioned onion and chilies for a minute. Add the chopped potato and peas with 1/4 tsp salt, sprinkle water cover and cook the peas and potato till tender. Once the peas and potato has cooked, add the chopped cabbage, grated carrots, portioned capsicum along with 1/4 tsp pepper powder, 1/4 tsp ginger powder and 1/4 tsp pavbhaji masala, sprinkle water stir cover and cook till veggies are tender.
Crumble and add the cottage cheese mix all ingredients till well combined check for salt add if needed. Reserve the filling. We can prepare this filling ahead of time and store it in air tight container, refrigerated until use. Filling stores well up to a week in the fridge.
Corn and Capsicum Filling:
I've used ready to use sweet corn. If the corn you are purchasing needs to be steam cooked prepare ahead of time allow to cool before adding ingredients.
In a mixing bowl add corn, portioned chilies, onion and capsicum, along with 5 to 6 tbsp grated cheese. Crumble and add cottage cheese, 1/4 tsp pepper powder, 1/4 tsp ginger powder. 1/4 tsp pavbhaji masala and salt mix well till all ingredients are well combined. Reserve the filling until use. We can prepare this filling ahead of time and store it in air tight container, refrigerated until use. Filling stores well up to a week in the fridge.
Chilly Cheese Filling:
We can use only grated cheddar cheese or a combination or mozzarella and cheddar for this recipe. In a mixing bowl add 6 to 8 tbsp grated cheese, along with portioned onion, capsicum and chilies. Add 1/4 tsp pepper powder, 1/4 tsp pavbhaji masala, 1/4 tsp ginger powder and salt mix all the ingredients till well combined.
The pickled masalas come in a range of prawn, chicken, fish and beef are ready to eat, contains healthy and probiotic spices making a versatile condiment that can be consumed with rice and curry, fried rice, bread, paratha or topped on baked potatoes and many other ways.
Since the roti is semi cooked we need to cook for a minute on each side. Flip the roti and start filling with desired choice of filling to one half side of the roti. Top the filling with cheese, fold the other half of the roti, using the spatula gently press to sandwich and seal the roti flip and cook for a minute on each side. Apply oil fry for another minute on both sides and serve hot with prawn, fish or chicken pickle...Enjoy 😊
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