Cooking with East End
Our guide to cooking with East End products from CC Continental Supermarket, Leeds City Centre, with simple tips for each part of the range.
East End Baking & Sugar
Grate or melt jaggery to sweeten chai, halwa and kheer, and follow pack instructions for baking mixes.
East End Flour
Knead atta with warm water and a little oil, then rest the dough for 20 minutes for soft chapattis. Use gram flour for pakora batter and semolina for upma or halwa.
East End Lentils & Beans
Rinse well. Split dals like masoor and moong cook in 15 to 25 minutes; soak whole beans and chickpeas overnight, and boil dried red kidney beans hard for at least 10 minutes before simmering. Finish dal with a tadka of hot ghee, cumin, garlic and chilli.
East End Pickles, Chutneys & Sauces
Serve pickles, chutneys and sauces alongside rice, breads and snacks, and enjoy spreads on toast or in baking. Use a clean, dry spoon and follow the label for storage after opening.
Shop East End Pickles, Chutneys & Sauces
East End Rice
Rinse basmati until the water runs clear and soak for 20 to 30 minutes. Use about 1.5 cups of water per cup of rice, simmer covered for 12 to 15 minutes, then rest for 5 minutes before fluffing.
East End Salt & Seasoning
Season gradually and taste as you go. Rub seasonings into meat or fish and marinate in the fridge for a few hours for deeper flavour.
Shop East End Salt & Seasoning
East End Snacks
Enjoy with masala chai, or sprinkle over chaat, yoghurt and salads for crunch.
East End Spices & Masala
Fry whole spices in hot oil for a few seconds to release their aroma, add ground spices once the onions are soft, and cook them out for a minute or two. Store airtight, away from light.
East End Tins & Cans
Drain and rinse tinned beans and vegetables, then add to curries, stews and salads for a quick meal.
Shop the full East End range online or visit us at 1-19 New York Street, Leeds LS2 7DT.
