Deep Premium Select | Kantola | Indian Teasel Gourd Slices Deep Kantola is from the gourd family and is a seasonal vegetable. It looks like a spiky melon and taste almost similar to bittergourd. It is edible and it is advised to prepare a dish after peeling the outer surface of it. It is mild and easy to digest. It is also used as medicine...
Kala chana are the desi variety of chickpeas that are brown to black in color. These are used widely in Indian cuisine to make curries, stew and even stir fry dishes. This post shares the details on how to prepare and cook kala chana in a pot, pressure cooker & Instant pot.
Poi saag, also known as Malabar spinach is a green leafy vegetable consumed in abundance in the eastern states of India. It has 2 varieties. One has green stems and the other has reddish green stems. However, leaves of both the plants are green and are heart shaped.
Deep Green Channa | Green Bengal Chickpeas | Green Chana Deep's premium select fruits and vegetables are individually quick frozen soon after harvest, which locks in the nutritional benefits and tenderness that are often lost during shipping of fresh produce from farm to market.The sweetness and rich flavors originating from the fertile soil and warm climate of India are locked inside until you are ready to...
The green mango is basically unripe mango. Green mango can be sour or nutty and sweet depending on the variety. ... An unripe mango is very hard when you touch it and does not give in like a ripe fruit. Depending on the variety, the unripened ones in Thailand are usually green, without yellow or red.
Okra is a warm-season vegetable, also known as gumbo or ladies' fingers. It is a good source of minerals, vitamins, and fibre. It contains a characteristic viscous juice that can be used to thicken sauces.Gumbo is popular in the southern United States (U.S.), parts of Africa and the Middle East, the Caribbean, and South America.It is considered an important crop in many countries, because of...
Lalah's Madras Curry PowderCurry powder is a blend of as many as 16 to 20 different spices, among them,ginger, cumin, cloves and tumeric- which gives curry its characteristicgolden/yellow hue. Curry is not only very popular in the cooking of manydelicious dishes in temperate climates, it has many wonderful beneficialproperties as well
Paan is a preparation combining betel leaf with areca nut widely consumed throughout Southeast Asia, South Asia and East Asia. It is chewed for its stimulant effects. After chewing, it is either spat out or swallowed. Paan has many variations. Slaked lime paste is commonly added to bind the leaves.
Ghee is a class of clarified butter that originated in ancient India. It is commonly used in cuisine of the Indian subcontinent, Middle Eastern cuisine, Southeast Asian cuisine, traditional medicine, and religious rituals.
The ground coriander is obtained from the Coriander seed of the coriander plant. It is most commonly found in its whole seed form. When grinding at home, it can be roasted or heated on a dry pan briefly to enhance the aroma before grinding it in an electric grinder or with a mortar and pestle. Ground coriander seeds lose their flavour quickly in storage. Therefore,...
Rice noodles, or simply rice noodle, are noodles made from rice. The principal ingredients are rice flour and water. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.
A type of flour, native to India, which is made by grinding black gram pulses or lentils into a fine powder. Pale white in color, this flour is commonly used for making dosa crepes, idi cakes, and uttappam, which is similar to a pancake. Urad flour may also be referred to as urid flour.
Chili powder is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices. It is used as a spice to add pungency and flavor to culinary dishes. In American English, the spelling is usually "chili"; in British English, "chilli" is used consistently.
Cambodge, also known as Malabar Tamarind, is a dried fruit that has a sour and fruity taste. It is most popularly used in seafood curries and soups in South India.
Cambodge rind is rich in hydroxyl citric acid and is used in the manufacturing of anti-obesity drugs.
