Miscellaneous

These white poppy seeds are more common to culinary uses indian cookery. There are usually two types black and white. The white poppy seeds are usually used as thickening agents or to addd texture and flavours the recipe or beverage. Thandai is a popular traditional sweet drink prepared during the festival of Holi, where white […]

Locally called as Sookhi Matar, yellow matar by vendors in north India and Ragda in regions of Maharashtra & Gujarat. These yellow dried peas are used in loads of Indian snacks like Matar chaat, matar sabji, golguppa matar stuffing and many more. Popular ingredient of every chaat stall in UP. Thus must be soaked overnight […]

Vadi is a recipe prepared by soaking any particular dal in water for 6-8 hours and grinding it, to a paste after adding salt and spices to taste. These are shaped into small or big balls and sun-dried. The most commonly used dal to make is the yellow moong dal and black urad dal. There […]

Makhanas or Lotus kernels are popularly known as lotus seeds, fox nuts, Euryale ferox, gorgon nuts and phool makhana. Makhnas can only be relish after a processing, which makes it nutritious as well as edible. The process of extracting the lotus seeds and processing it in an edible form is an elaborate one and requires […]

Boondi is small pearls of Chickpea flour which are deep fried in oil till crispy and crunchy. When added in yogurt, these soak up the liquid and becomes soft. Boondi is available in most Asian stores and it comes in variety of flavors like mint, masala, etc. I prefer to use plain boondi to make […]