Heart patients and over weight individuals should have Mixed Dal. Yes, this recipe is good for diabetics, heart and weight loss. The fibre (4.1 g in ¼ cup) present in yellow moong dal prevents the deposition of bad cholesterol (LDL) in the arteries which promotes a healthy heart in turn.
Deep Amchur Powder is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. It is used to flavor foods and add the nutritional benefits of mangoes when the fresh fruit is out of season. It is used in stir fried vegetable dishes, soups, curries, and to tenderize meat and poultry.
Papad kharo is an Indian term for alkaline salt or sodium benzoate which is widely used as a food preservative. Papad kharo is a seasoning that is used in the making of papads and traditionally used in khichu. The papad kharo is an essential and vital ingredient in papad making, and contributes the crispness and expansion of fried papads. Papads can be made to have...
The type that you eat typically comes from sweet basil, Ocimum basilicum, which is the plant commonly used to season foods. For this reason, the seeds are typically referred to as sweet basil seeds. They also go by many other names, including sabja and tukmaria seeds. Basil seeds have a long history of use in Ayurvedic and Chinese medicine, and their health effects have been tested in a few...
Black sesame seeds are small, flat, oily seeds that grow in the fruit pods of the Sesamum indicum plant, which has been cultivated for thousands of years. Sesame seeds grow in a variety of colors, including shades of black, brown, tan, gray, gold, and white. Black sesame seeds are primarily produced in Asia, although they’re quickly gaining popularity around the world. Black sesame seeds are an especially...
Mint Chutney is made up of fresh Mint leaves or Pudina, which are blended with ginger, garlic and other spices to create a spicy hot but refreshing cool aromatic chutney.;This hot and spicy Mint chutney will add a surprising refreshing taste to any dish, whether it is Indian food or Italian pasta.;Traditionally, Mint Chutney is made at home fresh across Indian sub-continent using fresh Mint...
Badshah Goda masala also commonly known as Maharashtrian "Garam Masala" is a traditional mix used since the era of peshwai kings. It will instantly add aroma and flavour to dal, Biryani, Vegetable, Pulav, Farsan as well as non- vegetarian preparation.
Laxmi All-Natural Cooking Bay Leaves are a spice in Indian and European cooking that are aromatic and flavorful. Laxmi Bay Leaves are aromatic and provide flavor to a wide variety of dishes including soups, risottos, and braised dishes. House of Spices Laxmi Bay Leaves is an all natural food product that is guaranteed fresh. Our Bay Leaves are of the highest quality and will be...
Get the authentic Kacchi taste in your homemade dabelis with the Kacchi Dabeli Masala from Badshah.
Ingredients: Red Chilli, Coriander Seeds, Cinnamom, Cloves, Cumin Seeds.
Amomum subulatum, also known as Black cardamom, hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, big cardamon, or brown cardamom, is a perennial herbaceous plant in the family Zingiberaceae. Black cardamom is dried over an open fire, which is what gives it such a powerful smokey aroma. Beneath that are notes of resin and camphor, slightly minty aromas that provide balance...
An aromatic mix of spices used specially in making chicken biryani, ground and specially packed to retain the aroma. This is tasty flavour of spice mix for exotic biryani.
Shan Foods was a small company established in 1981. Soon it gained popularity and now we have a presence in 65 countries across 5 continents. All our products are carefully packaged under the most hygienic conditions according to international quality standard. All products of Shan Foods are ISO 9001:2015. Shan Foods is committed to make your life easy in the kitchen and at the same time delighting...
Sambar Powder - Madras style with no onion or garlic from renown spice manufacturer. Ingredients: coriander, chilli, pepper, cumin, lentil, fenugreek, compounded asafoetida, turmeric, salt and curry leaves. Recipe: Soak 160g of dhal in 250ml of water and pressure cook for 10 minutes for upto 3 whistles. Keep it aside. Heat oil in a kadai, add mustard seeds, onions, curry leaves and green chillies. Add...
