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Showing 73–88 of 88 results
Sesame Oil
Sesame Oil is amongst the oldest oilseeds produced in India. It contains polyunsaturated and monounsaturated fatty acids, Omega 3, Omega 6 and vitamins. Sesame oil, is rich in antioxidants. Furthermore, because the sesame seeds are toasted to make the oil, it can develop a burnt flavor in a hot wok. In most recipes, it’s typically added in the last stage of cooking or used in marinades, dressings, and sauces. Sesame oil is of vegetable origin and is obtained from sesame seeds by pressing. The sesame plant is similar in type to oil-seed rape and is cultivated in particular in the East Indies.
Shilajit Honey
Shilajit Honey also known in the north of India as salajit, shilajatu, mimie, or mummiyo is a blackish-brown powder or an exudate from high mountain rocks, especially in the Himalayans mountains between India and Nepal, although it has been also found in Russia, Tibet, Afghanistan, and now in the north of Chile, named as Andean Shilajit. Traditionally, Shilajit is consumed by people from Nepal and the North of India, and children usually take it with milk in their breakfast.
Soybean Whole
Soybeans are a type of legume native to eastern Asia. They are an important component of Asian diets and have been consumed for thousands of years. Today, they are mainly grown in Asia and South and North America. In Asia, soybeans are often eaten whole, but heavily processed soy products are much more common in Western countries. Various soy products are available, including soy flour, soy protein, tofu, soy milk, soy sauce, and soybean oil. Soybeans contain antioxidants and phytonutrients.
Star Anise(Chakra Phool)
Star anise is highly used spices in the Indian kitchens. It is readily used in many of the recipes like Biriyani, Ghee rice, Meat dishes etc. It’s also used as a flavouring agent for tea, marinades and soups. The highly fragrant oil extracted from star anise is used in cooking, skin creams, mouthwashes, soaps and perfumery. Commercial production of this spice is limited to China and Vietnam.
Tea Masala
India and China are the topmost consumers of tea and in India, Tea in itself is a great mood enhancer tea masala adds to it and it unwinds and relaxes our senses. Tea Masala is a grounded powder of specially selected spices. Some of the ingredients used in this powder are Clove, Cardamom, Ginger, Black Pepper, Cinnamon and Nutmeg.
Telengana Sona
Telengana Sona has many positive attributes such as flavour, higher composition of protein, carbohydrates, energy and vitamin B3, while also having the lowest glycaemic index among all known varieties of paddy. It can be used in making dishes
Turmeric Powder
Turmeric is a bright yellow spice powder that is made from the root of a plant in the ginger family (Zingiberaceae), Curcuma longa. It has been used in Asia for thousands for years as a dye, food coloring, and in Indian traditional medicine. Dried turmeric is prepared by boiling the rhizomes, drying them in a hot oven, and then grinding the dried roots. Like many dried spices, it will lose its potency in about six months, so you should think of rotating your stock.
Urad Split
Urad dal split is split black gram with skin. When boiled it has stronger, earthy flavor and chewier than skinned dal. Urad Dal Split cook faster than Urad whole and eaten either as a side dish or as an entrée. Usually ground into flour or paste, and extensively used in South Indian dosa, idli, vada, and papad.
Urad Split Washed
Urad split washed provides the requisite proteins for a balanced meal. These white split peas can be made into dal which is served with side dish of vegetables, rice or flat breads, which we call as Urad Dal. The Urad Split Washed split is very tasty, having the nutty flavor, easily digestible and absorbs the flavor of other
spices quickly. It get cooked very quickly.
Urad Whole
Whole Urad without Skin is produced by taking whole black urad and removing the outer black skin. The resulting white lentils cook fast and are used in many South Indian dishes such as dosa, uttapam, and idli. Whole Urad dal is used more like a chili or stew than a soup or dal. These lentil-like beans have black skins covering creamy white interiors. Whole urad dal derive their strong, earthy flavor from the black skins.
Wheat Dalia
Plain Dalia/ broken wheat is a high fiber and contain natural proteins, vitamins & minerals that are good for health. It can be easily made in a pressure cooker. Fine ground wheat kernels (dalia) are versatile staple of Indian cuisine, usually used to prepare wheat kheer or sweet lassi w/milk. Also used in pilafs, soups, bread and other vegetables, meat and grain dishes. Broken wheat is great to be included in your diet. Broken wheat is made with whole wheat that is cracked.
White Rice Poha
White poha or flattened white rice is made from white rice by pressing it. Depending on the pressure applied the thickness of the poha can be altered. Other popular names are avalakki, rice flax flattened rice, beaten rice, poha, atukulu and aval. It is very easy to cook and is convenient for making a wide variety of quick snacks. Rice is parboiled before flattening so that it can be consumed with very little to no cooking. Thick beaten rice absorbs more liquids and hence retains the flavors. Other popular names are Rice flakes, flattened rice, beaten rice, and poha. The poha is easy to digest.
White suji
Semolina or sooji or rava – it is all the same and there is no denying that it occupies a top slot in the Indian kitchen and its name finds a presence in the monthly grocery list, on par with rice and dal. These versatile granules are your time-saver on a busy day as they can be cooked into numerous dishes in a jiffy. Suji contains proteins, thiamin, riboflavin, iron, magnesium, and most important content fiber.
Whole Sharbati Wheat Flour
Sharbati wheat is a regional variety of flour, derived from the wheat grown in the Sehore and Vidisha regions of MP. Also known as the MP wheat, Sharbati flour is sweeter in taste and better in texture. The grains of Sharbati atta are bigger in size and has a golden sheen to it. Interestingly, Punjab in India is known for the best agricultural produce, including wheat. Being rain water irrigated, the soil for Sharbati wheat is high in potash content and low in humidity. Due to the organic way Sharbati wheat is farmed, it holds an answer to a lot of health issues that are common today . With everyone hankering for a healthier way to eat, Sharbati wheat, by the very virtue of its cultivation, avoids the usage of insecticides and pesticides making it a healthy choice. It is used to make a wide range of foods including bread, crumpets, muffins, noodles, pasta, biscuits, cakes, pastries, cereal bars, sweet and savory snack foods, crackers, crisp-breads, sauces and confectionery (e.g. licorice). (Whole wheat flour nutrients) It contains carbohydrate, protein and fiber content.
Whole Wheat Flour
The word ‘whole’ is used to describe this flour as it includes every aspect of the grain, the bran, germ and the endosperm as well. It is also known as Whole meal flour and is called Atta in India. It is commonly used to make Indian flat breads like chappati, naan, puri etc. It is often used in baking breads and other items. It is often mixed with other varieties of flour in order to add some nutritional value and provide some texture. It has a stronger wheat flavor and darker color than refined flour.
Whole wheat pastas are widely popular among health conscious consumers. It is also used to make pizza bases. Whole Wheat Flour –a general purpose flour that can be used for most baked products. Baked products will have a more compact and heavy texture.
Yellow Mustard Oil
Mustard oil is a fiery and delicious flavored oil that’s used in many cuisines around the world. Unlike oils that are merely infused with mustard seeds, true mustard oil is the fat extracted from the seeds of the mustard plant. Yellow Mustard Seeds come from the family of regular brown mustard with enhanced benefits, better Aroma & Taste. The yellow mustard oil is not pungent like regular black mustard oil and maintains the original flavour of the food. It is visible light in colour and is less thick in texture. Ingredients.