Bootle Gourd also called as Lauki, Ghiya or Doodhi in India. Bottle gourd has always been regarded as one of the healthiest vegetables . This very versatile vegetable is full of water around 92% and minerals which keeps your body hydrated. Bottle gourd is a vegetable high on water and is a rich source of […]
Larder
Indian ground nut
Pinkish brown groundnut is a popular Indian variety. Used in salads, savory snacks, powered form as stuffing or gravy in curry.
Chaat Matar
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 […]
Indian Drumstick
Munaga, Munga ara, Sarinjna or Segra are few of the hindi terms for Indian Drumstick. Indian Drumsticks are long, bean-like vegetables, sometimes 30 – 45 cm long, that grow on very tall trees in India.These long drumsticks are used for various culinary purposes in India with regional variation. These are pods or seeds of the […]
Indian Black Salt
Indian Black Salt Commonly called as Kala Namak in Hindi.In its rock form, it ranges from brownish-pink to deep purple. In color. When the salt is ground up, it becomes a pinkish-gray or light purple color. When mixed with food, it becomes a deep red with purple and brown tints. The color is due to […]
Indian Kitchen King Masala
Kitchen King masala is a blend of coriander, red chilli, turmeric, white salt, musk melon seed, mustard seed, fenugreek leaves, black pepper, cinnamon, fennel, cloves, nutmeg, mace, cardamom green and black, asafoetida, along with dried onion, ginger and garlic. This can be prepared at home by grinding the above components in right proportion.You can have […]
Sabudana
Sabudana is also known as Sago seeds.The sago pearls or seeds are available in few sizes and can be picked according the cuisine it’s being used in. Sabudana is actually a form of tapioca, known as cassava root. Sabudana refers to the starch that is extracted from tapioca roots, which is then processed to form […]
Moong Dal Vadis
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 […]
Wheat Vermicelli
These are commonly known as Sevai or Sevaiya in hindi. Available as thin and thick noodles, both roasted and non roasted vermicelli is available in any Indian grocery store. Thin variety of sevai is usually long and can be broken as per the requirement. Vermicelli is used both in sweet and savoury Indian dishes like […]
Phool Makhana
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 […]
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