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Elephant Medium Flour (Atta) delivers the best of both worlds – taste and nutrition. We have blended our wholemeal flour with our soft white flour to achieve the perfect blend that makes light and fluffy chapattis packed full of taste and nutrients. Elephant Atta Medium is the nation’s favourite atta and has been awarded 2 gold stars at the ‘Great Taste Awards 2017.

Nutritional Information

WHEAT Flour, Calcium, Iron, Niacin, Thiamin

Allergy advice: for allergens, including cereals containing gluten, see ingredients listed in bold.

Elephant Medium Flour (Atta) delivers the best of both worlds – taste and nutrition. We have blended our wholemeal flour with our soft white flour to achieve the perfect blend that makes light and fluffy chapattis packed full of taste and nutrients. Elephant Atta Medium is the nation’s favourite atta and has been awarded 2 gold stars at the ‘Great Taste Awards 2017.

Nutritional Information

WHEAT Flour, Calcium, Iron, Niacin, Thiamin

Allergy advice: for allergens, including cereals containing gluten, see ingredients listed in bold.

AL Baker is a well-known brand that offers a variety of food products, including basmati rice. Here are the ingredient details for AL Baker Basmati Rice in a 5 kg package:

Ingredients:

• 100% Basmati Rice

Additional Information:

• No Additives: AL Baker Basmati Rice typically contains no artificial colors, flavors, or preservatives.
• Gluten-Free: Being rice, it is naturally gluten-free, suitable for individuals with gluten intolerance or celiac disease.
• Non-GMO: Usually made from non-genetically modified rice grains.

Key Features of AL Baker Basmati Rice:

• Aromatic: Known for its distinctive and pleasant aroma, enhancing the flavor of the dishes.
• Long-Grain: The grains are long and slender, which elongate further upon cooking.
• Fluffy Texture: Cooks to a fluffy, separate grain texture when prepared correctly.
• Nutritional Value: Provides carbohydrates for energy, along with some protein and fiber.

Cooking Tips:

1. Rinsing: Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
2. Soaking: Soak the rice for 30 minutes to an hour to help the grains cook more evenly.
3. Water Ratio: Use 1.5 to 2 cups of water for every cup of rice.
4. Boiling: Bring the water to a boil, then reduce the heat to low, cover, and simmer until the water is absorbed and the rice is tender.
5. Fluffing: After cooking, let the rice sit for a few minutes, then fluff with a fork before serving.

Storage:

• Store in a cool, dry place.
• Keep in an airtight container to maintain freshness and prevent moisture absorption.

AL Baker Basmati Rice is versatile and can be used in various dishes, including traditional South Asian cuisine, biryanis, pilafs, and as a side for curries and other flavorful dishes. It's commonly used in Indian and Middle Eastern cuisines.

Deepak is a known brand that offers various types of rice, including basmati. Here are the ingredient details for Deepak Basmati Rice in a 5 kg package:

Ingredients:

• 100% Basmati Rice

Additional Information:

• No Additives: Deepak Basmati Rice typically contains no artificial colors, flavors, or preservatives.
• Gluten-Free: Naturally gluten-free, making it suitable for individuals with gluten intolerance or celiac disease.
• Non-GMO: Usually made from non-genetically modified rice grains.

Key Features of Deepak Basmati Rice:

• Aromatic: Known for its distinctive and pleasant aroma, enhancing the dining experience.
• Long-Grain: The grains are long and slender, which elongate further upon cooking.
• Fluffy Texture: Cooks to a fluffy, separate grain texture when prepared correctly.
• Nutritional Value: Provides carbohydrates for energy, along with some protein and fiber.

Cooking Tips:

1. Rinsing: Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
2. Soaking: Soak the rice for 30 minutes to an hour to help the grains cook more evenly.
3. Water Ratio: Use 1.5 to 2 cups of water for every cup of rice.
4. Boiling: Bring the water to a boil, then reduce the heat to low, cover, and simmer until the water is absorbed and the rice is tender.
5. Fluffing: After cooking, let the rice sit for a few minutes, then fluff with a fork before serving.

Storage:

• Store in a cool, dry place.
• Keep in an airtight container to maintain freshness and prevent moisture absorption.

Deepak Basmati Rice is versatile and can be used in various dishes, including traditional South Asian cuisine, biryanis, pilafs, and as a side for curries and other flavorful dishes

Khushboo is a popular brand known for its basmati rice. Here are the ingredient details for Khushboo Basmati Rice in a 10 kg package:

Ingredients:

• 100% Basmati Rice

Additional Information:

• No Additives: Khushboo Basmati Rice typically contains no artificial colors, flavors, or preservatives.
• Gluten-Free: Being rice, it's naturally gluten-free, making it suitable for individuals with gluten intolerance or celiac disease.
• Non-GMO: It's generally made from non-genetically modified rice grains.

Key Features of Khushboo Basmati Rice:

• Aromatic: Basmati rice is known for its distinctive aroma, which adds to the flavor of the dishes.
• Long-Grain: Khushboo Basmati Rice usually has long, slender grains that elongate further upon cooking.
• Fluffy Texture: It cooks to a fluffy, separate grain texture when prepared correctly.

Cooking Tips:

1. Rinsing: Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
2. Soaking: Soaking is optional but can help to reduce cooking time and improve texture. Soak for 30 minutes to an hour.
3. Water Ratio: Use about 1.5 to 2 cups of water for every cup of rice, depending on desired consistency.
4. Boiling: Bring the water to a boil, then reduce the heat to low, cover, and simmer until the water is absorbed and the rice is tender.
5. Fluffing: After cooking, let the rice sit for a few minutes, then fluff with a fork before serving.

Storage:

• Store in a cool, dry place.
• Keep in an airtight container to maintain freshness and prevent moisture absorption.

Khushboo Basmati Rice is versatile and can be used in various dishes, including biryanis, pilafs, rice salads, and as a side for curries and other flavorful dishes. It's commonly used in Indian and Middle Eastern cuisines.

Launched on 27th May 2002, Aashirvaad is the number one packaged atta in India. We bring you the finest whole-wheat grains, directly from the farmers. Aashirvaad Whole Wheat atta is made with the choicest grains which are dense & hold a golden amber shade.

Using the modern-day ‘chakki-grinding’ technology, Aashirvaad produces atta with 0% maida and 100% Sampoorna Atta. Added with a 4-step-advantage process i.e. sourcing, cleaning, grinding, and nutrition lockage, Aashirvaad ensures high-quality chakki atta.

Aashirvaad atta retains the right amount of moisture while kneading the dough, helping you serve hot, soft & fluffy rotis to your loved ones.

Nutritional Information (Per 100g)

Ocean Pearl Basmati Rice typically contains the following ingredients:

Ingredients:

• 100% Basmati Rice

Additional Information:

• No Additives: Ocean Pearl Basmati Rice is usually free from artificial colors, flavors, or preservatives.
• Gluten-Free: As it's made from rice, it's naturally gluten-free, suitable for individuals with gluten intolerance or celiac disease.
• Non-GMO: Generally, it's made from non-genetically modified rice grains.

Key Features of Ocean Pearl Basmati Rice:

• Aromatic: Basmati rice is known for its distinctive aroma, which adds to the flavor of the dishes.
• Long-Grain: Ocean Pearl Basmati Rice typically has long, slender grains that elongate further upon cooking.
• Fluffy Texture: It cooks to a fluffy, separate grain texture when prepared correctly.

Cooking Tips:

1. Rinsing: Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
2. Soaking: Soaking is optional but can help to reduce cooking time and improve texture. Soak for 30 minutes to an hour.
3. Water Ratio: Use about 1.5 to 2 cups of water for every cup of rice, depending on desired consistency.
4. Boiling: Bring the water to a boil, then reduce the heat to low, cover, and simmer until the water is absorbed and the rice is tender.
5. Fluffing: After cooking, let the rice sit for a few minutes, then fluff with a fork before serving.

Storage:

• Store in a cool, dry place.
• Keep in an airtight container to maintain freshness and prevent moisture absorption.

Ocean Pearl Basmati Rice is versatile and can be used in various dishes, including biryanis, pilafs, rice salads, and as a side for curries and other flavorful dishes. It's commonly used in Indian, Middle Eastern, and other South Asian cuisines.

India Gate Extra Long Exotic Basmati Rice typically contains the following ingredients:

Ingredients:

• 100% Basmati Rice

Additional Information:

• No Additives: India Gate Extra Long Exotic Basmati Rice is usually free from artificial colors, flavors, or preservatives.
• Gluten-Free: As it's made from rice, it's naturally gluten-free, suitable for individuals with gluten intolerance or celiac disease.
• Non-GMO: Generally, it's made from non-genetically modified rice grains.

Key Features of India Gate Extra Long Exotic Basmati Rice:

• Extra-Long Grain: This variety is known for its exceptionally long grains, which elongate even further upon cooking.
• Aromatic: Retains the distinct aroma of basmati rice, which adds to the flavor of the dishes.
• Fluffy Texture: Cooks to a fluffy, separate grain texture when prepared correctly.

Cooking Tips:

1. Rinsing: Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
2. Soaking: Soaking is optional but can help to reduce cooking time and improve texture. Soak for 30 minutes to an hour.
3. Water Ratio: Use about 1.5 to 2 cups of water for every cup of rice, depending on desired consistency.
4. Boiling: Bring the water to a boil, then reduce the heat to low, cover, and simmer until the water is absorbed and the rice is tender.
5. Fluffing: After cooking, let the rice sit for a few minutes, then fluff with a fork before serving.

Storage:

• Store in a cool, dry place.
• Keep in an airtight container to maintain freshness and prevent moisture absorption.

India Gate Extra Long Exotic Basmati Rice is ideal for a variety of dishes, especially those where the appearance and texture of long grains are desired, such as biryanis, pilafs, and rice salads. It's commonly used in Indian, Middle Eastern, and other South Asian cuisines

India Gate Basmati Rice Classic, also known as parboiled basmati rice, typically has the following ingredients:

Ingredients:

• 100% Parboiled Basmati Rice (Classic)

Additional Information:

• No Additives: India Gate Rice usually doesn't contain any artificial colors, flavors, or preservatives.
• Gluten-Free: Rice is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
• Non-GMO: It's generally made from non-genetically modified rice grains.

Key Features of India Gate Sella Rice:

• Aromatic: Retains the distinct aroma of basmati rice.
• Long-Grain: The grains are long and slender, characteristic of basmati rice.
• Fluffy Texture: Cooks to a fluffy, separate grain texture when prepared correctly.

Cooking Tips:

1. Rinsing: Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
2. Soaking: Soaking is optional but can help to reduce cooking time and improve texture. Soak for 30 minutes to an hour.
3. Water Ratio: Use about 2 cups of water for every cup of rice.
4. Boiling: Bring the water to a boil, then reduce the heat to low, cover, and simmer until the water is absorbed and the rice is tender.
5. Fluffing: After cooking, let the rice sit for a few minutes, then fluff with a fork before serving.

Storage:

• Store in a cool, dry place.
• Keep in an airtight container to maintain freshness and prevent moisture absorption.

India Gate Rice is a versatile rice variety, suitable for various rice dishes such as biryanis, pilafs, and rice salads. It's commonly used in Indian and South Asian cuisines

Pure Gold Extra Long Basmati Rice is a premium variety of basmati rice known for its extra-long grains and superior quality. Here are the ingredient details for Pure Gold Extra Long Basmati Rice in a 5 kg package:

Ingredients:

• 100% Basmati Rice

Additional Information:

• No Additives: Pure Gold Extra Long Basmati Rice contains no artificial colors, flavors, or preservatives.
• Gluten-Free: Naturally gluten-free, making it suitable for individuals with gluten intolerance or celiac disease.
• Non-GMO: The rice is generally non-genetically modified.

Key Features of Pure Gold Extra Long Basmati Rice:

• Aromatic: Known for its distinctive and pleasant aroma that enhances the dining experience.
• Extra-Long Grain: The grains are exceptionally long and slender, which elongate further upon cooking.
• Fluffy Texture: Cooks to a fluffy, separate grain texture when prepared correctly.
• Nutritional Value: Provides carbohydrates for energy, along with some protein and fiber.

Cooking Tips:

1. Rinsing: Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
2. Soaking: Soak the rice for 30 minutes to an hour to help the grains cook more evenly.
3. Water Ratio: Use 1.5 to 2 cups of water for every cup of rice.
4. Boiling: Bring the water to a boil, then reduce the heat to low, cover, and simmer.
5. Cooking: Let the rice cook for about 15-20 minutes or until the water is fully absorbed.
6. Fluffing: After cooking, let the rice sit for a few minutes, then fluff with a fork before serving.

Storage:

• Store in a cool, dry place.
• Keep in an airtight container to maintain freshness and prevent moisture absorption.

Pure Gold Extra Long Basmati Rice is ideal for a variety of dishes, including traditional South Asian cuisine, biryanis, pilafs, and as a side for curries and other flavorful dishes.

Jannat Basmati Rice, whether in a 1 kg, 2 kg, or 5 kg package, generally has the same ingredient composition and characteristics. Here are the ingredient details for Jannat Basmati Rice in a 1 kg package:

Ingredients:

• 100% Basmati Rice

Additional Information:

• No Additives: Jannat Basmati Rice contains no artificial colors, flavors, or preservatives.
• Gluten-Free: Naturally gluten-free, making it suitable for individuals with gluten intolerance or celiac disease.
• Non-GMO: The rice is generally non-genetically modified.

Key Features of Jannat Basmati Rice:

• Aromatic: Known for its distinctive and pleasant aroma that enhances the dining experience.
• Long-Grain: The grains are long and slender, which elongate further upon cooking.
• Fluffy Texture: Cooks to a fluffy, separate grain texture when prepared correctly.
• Nutritional Value: Provides carbohydrates for energy, along with some protein and fiber.

Cooking Tips:

1. Rinsing: Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
2. Soaking: Soak the rice for 30 minutes to an hour to help the grains cook more evenly.
3. Water Ratio: Use 1.5 to 2 cups of water for every cup of rice.
4. Boiling: Bring the water to a boil, then reduce the heat to low, cover, and simmer.
5. Cooking: Let the rice cook for about 15-20 minutes or until the water is fully absorbed.
6. Fluffing: After cooking, let the rice sit for a few minutes, then fluff with a fork before serving.

Storage:

• Store in a cool, dry place.
• Keep in an airtight container to maintain freshness and prevent moisture absorption.

Jannat Basmati Rice is ideal for a variety of dishes, including traditional South Asian cuisine, biryanis, pilafs, and as a side for curries and other flavorful dishes.

Super Karnel Basmati Rice is another popular variety known for its quality and distinctive characteristics. Here are the ingredient details for Super Karnel Basmati Rice in a 5 kg package:

Ingredients:

• 100% Basmati Rice

Additional Information:

• No Additives: Super Karnel Basmati Rice contains no artificial colors, flavors, or preservatives.
• Gluten-Free: Naturally gluten-free, making it suitable for individuals with gluten intolerance or celiac disease.
• Non-GMO: Typically non-genetically modified.

Key Features of Super Karnel Basmati Rice:

• Aromatic: Known for its distinct and pleasant aroma.
• Extra-Long Grain: The grains are extra long and slender, elongating further upon cooking.
• Fluffy Texture: Cooks to a fluffy, separate grain texture when prepared correctly.
• Nutritional Value: Rich in carbohydrates, with some protein and fiber.

Cooking Tips:

1. Rinsing: Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
2. Soaking: Soak the rice for 30 minutes to an hour to help the grains cook more evenly.
3. Water Ratio: Use 1.5 to 2 cups of water for every cup of rice.
4. Boiling: Bring the water to a boil, then reduce the heat to low, cover, and simmer.
5. Cooking: Let the rice cook for about 15-20 minutes or until the water is fully absorbed.
6. Fluffing: After cooking, let the rice sit for a few minutes, then fluff with a fork before serving.

Storage:

• Store in a cool, dry place.
• Keep in an airtight container to maintain freshness and prevent moisture absorption.

Super Karnel Basmati Rice is ideal for a variety of dishes, including traditional South Asian cuisine, biryanis, pilafs, and as a side for curries and other flavorful dishes

Zyaffat Basmati Rice is another high-quality basmati rice brand known for its aroma and texture. Here are the ingredient details for Zyaffat Basmati Rice in a 5 kg package:

Ingredients:

• 100% Basmati Rice

Additional Information:

• No Additives: Zyaffat Basmati Rice contains no artificial colors, flavors, or preservatives.
• Gluten-Free: Naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
• Non-GMO: The rice is generally non-genetically modified.

Key Features of Zyaffat Basmati Rice:

• Aromatic: Known for its distinct and pleasant aroma that enhances the dining experience.
• Long-Grain: The grains are long and slender, which elongate further upon cooking.
• Fluffy Texture: Cooks to a fluffy, separate grain texture when prepared correctly.
• Nutritional Value: Provides carbohydrates for energy, along with some protein and fiber.

Cooking Tips:

1. Rinsing: Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
2. Soaking: Soak the rice for 30 minutes to an hour to help the grains cook more evenly.
3. Water Ratio: Use 1.5 to 2 cups of water for every cup of rice.
4. Boiling: Bring the water to a boil, then reduce the heat to low, cover, and simmer.
5. Cooking: Let the rice cook for about 15-20 minutes or until the water is fully absorbed.
6. Fluffing: After cooking, let the rice sit for a few minutes, then fluff with a fork before serving.

Storage:

• Store in a cool, dry place.
• Keep in an airtight container to maintain freshness and prevent moisture absorption.

Zyaffat Basmati Rice is ideal for a variety of dishes, including traditional South Asian cuisine, biryanis, pilafs, and as a side for curries and other flavorful dishes

Jannat Basmati Rice, whether in a 2 kg or 5 kg package, typically has the same ingredients and characteristics. Here are the ingredient details for Jannat Basmati Rice in a 2 kg package:

Ingredients:

• 100% Basmati Rice

Additional Information:

• No Additives: Jannat Basmati Rice contains no artificial colors, flavors, or preservatives.
• Gluten-Free: Naturally gluten-free, suitable for those with gluten intolerance or celiac disease.
• Non-GMO: Generally non-genetically modified.

Key Features of Jannat Basmati Rice:

• Aromatic: Known for its distinct and pleasant aroma.
• Long-Grain: The grains are long and slender, which elongate further upon cooking.
• Fluffy Texture: When cooked properly, the grains remain separate and fluffy.
• Nutritional Value: Rich in carbohydrates, with some protein and fiber.

Cooking Tips:

1. Rinsing: Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
2. Soaking: Soak the rice for 30 minutes to an hour to help the grains cook more evenly.
3. Water Ratio: Use 1.5 to 2 cups of water for every cup of rice.
4. Boiling: Bring the water to a boil, then reduce the heat to low, cover, and simmer.
5. Cooking: Let the rice cook for about 15-20 minutes or until the water is fully absorbed.
6. Fluffing: After cooking, let the rice sit for a few minutes, then fluff with a fork before serving.

Storage:

• Store in a cool, dry place.
• Keep in an airtight container to maintain freshness and prevent moisture absorption.

Jannat Basmati Rice is ideal for a variety of dishes including traditional South Asian cuisine, biryanis, pilafs, and as a side for curries and other flavorful dishes

Jannat Basmati Rice, like other premium basmati rice varieties, is typically composed of a single ingredient. Here are the details for Jannat Basmati Rice in a 5 kg package:

Ingredients:

• 100% Basmati Rice

Additional Information:

• No Additives: Jannat Basmati Rice is free from artificial colors, flavors, or preservatives.
• Gluten-Free: Naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
• Non-GMO: The rice is generally non-genetically modified.

Key Features of Jannat Basmati Rice:

• Aromatic: Known for its distinctive and pleasant aroma.
• Long-Grain: The grains are long and slender, which elongate further upon cooking.
• Fluffy Texture: Cooks to a fluffy, separate grain texture when prepared correctly.
• Nutritional Value: Provides carbohydrates for energy, along with some protein and fiber.

Cooking Tips:

1. Rinsing: Rinse the rice several times under cold water to remove excess starch.
2. Soaking: Soak the rice for 30 minutes to an hour to help the grains cook more evenly.
3. Water Ratio: Use 1.5 to 2 cups of water for every cup of rice.
4. Boiling: Bring the water to a boil, then reduce the heat to low, cover, and simmer.
5. Cooking: Let the rice cook for about 15-20 minutes or until the water is fully absorbed.
6. Fluffing: After cooking, let the rice sit for a few minutes, then fluff with a fork before serving.

Storage:

• Store in a cool, dry place.
• Keep in an airtight container to maintain freshness and prevent moisture absorption.

Jannat Basmati Rice is ideal for a variety of dishes, including traditional South Asian cuisine, biryanis, pilafs, and as a side for curries and other flavorful dishes

Himalya Basmati Rice typically contains only one ingredient, which is the basmati rice itself. Here's a detailed breakdown of the ingredient information:

Ingredients:

• 100% Basmati Rice

Additional Information:

• No Additives: The rice is free from any artificial colors, flavors, or preservatives.
• Gluten-Free: Basmati rice is naturally gluten-free, making it suitable for people with gluten intolerance or celiac disease.
• Non-GMO: Many brands, including Himalya, ensure that their basmati rice is non-genetically modified.

Key Features of Basmati Rice:

• Aromatic: Basmati rice is known for its unique, fragrant aroma.
• Long-Grain: The grains are long and slender, which elongate further upon cooking.
• Fluffy Texture: When cooked properly, the grains remain separate and fluffy.
• Nutritional Value: Basmati rice is a good source of carbohydrates and provides some protein and fiber.

Cooking Tips:

• Rinsing: Rinse the rice several times to remove excess starch.
• Soaking: Soak the rice for 30 minutes to an hour to help the grains cook more evenly.
• Water Ratio: Use a water-to-rice ratio of 1.5-2 cups of water for every cup of rice.
• Simmering: Cook on low heat to prevent the rice from becoming mushy.

This simplicity in ingredients and the absence of additives make Himalya Basmati Rice a natural and wholesome choice for a variety of dishes.

Subhan Basmati Rice is a type of long-grain rice known for its fragrance and delicate, fluffy texture when cooked. Here are the typical details and information for Subhan Basmati Rice:

Ingredients

1. Basmati Rice: The only ingredient, which is a variety of long-grain rice known for its distinct aroma and flavor.

Nutritional Information (Approximate per 100g of Uncooked Basmati Rice)

• Calories: 350-360 kcal
• Protein: 7-8 grams
• Fat: 0.5-1 grams
  • Saturated Fat: 0 grams
• Carbohydrates: 77-80 grams
  • Dietary Fiber: 1-2 grams
  • Sugars: 0 grams
• Sodium: 0-5 mg
• Vitamins and Minerals:
  • Iron: 0.5-1 mg (important for blood health)
  • Calcium: 5-10 mg (supports bone health)
  • Magnesium: 20-30 mg (essential for muscle and nerve function)
  • Potassium: 30-50 mg (important for heart health)
  • Phosphorus: 100-120 mg (needed for energy production and bone health)

Health Benefits

• Gluten-Free: Suitable for individuals with gluten intolerance or celiac disease.
• Low in Fat: Contains minimal fat, making it a healthy choice for a balanced diet.
• Easily Digestible: Basmati rice is easily digestible and is a good option for those with sensitive digestive systems.
• Low Glycemic Index: Basmati rice has a lower glycemic index compared to other types of rice, which helps in maintaining stable blood sugar levels.

Culinary Uses

• Pilafs and Pulaos: Basmati rice is ideal for making pilafs and pulaos due to its distinct aroma and ability to stay separate and fluffy when cooked.
• Biryanis: Often used in making biryanis, a popular layered rice dish with spices, meat, and/or vegetables.
• Side Dishes: Serves as an excellent side dish to accompany curries, stews, and grilled meats.
• Salads: Used in cold rice salads for a light and refreshing dish.
• Plain Cooked Rice: Perfect for serving as plain steamed rice due to its fragrant aroma and delicate texture.

Cooking Instructions

1. Rinsing: Rinse the rice thoroughly under running water to remove excess starch and prevent the grains from sticking together.
2. Soaking: Soak the rice in water for 20-30 minutes before cooking to ensure even cooking and to enhance the texture.
3. Water Ratio: Use a water-to-rice ratio of 1.5-2 cups of water for every 1 cup of rice.
4. Cooking: Bring the water to a boil, add the rinsed and soaked rice, then reduce the heat to low, cover, and simmer until the water is absorbed and the rice is tender (about 15-20 minutes). Let it sit covered for an additional 5 minutes before fluffing with a fork.

Storage Instructions

• Cool, Dry Place: Store basmati rice in an airtight container in a cool, dry place away from heat, moisture, and sunlight to maintain its freshness and quality.
• Shelf Life: Properly stored, basmati rice can last for several months to a year.

Subhan Basmati Rice is a premium quality rice that adds a fragrant aroma and delicate texture to various dishes. Would you like any more information or specific recipes using Subhan Basmati Rice?

Rice flour is a type of flour made from finely milled rice. It is commonly used in baking and cooking, especially in gluten-free recipes. Here are the typical ingredients and details for rice flour:

Ingredients

1. Rice: The only ingredient, which can be either white or brown rice, depending on the type of rice flour.

Types of Rice Flour

1. White Rice Flour: Made from white rice, which has had the bran and germ removed.
2. Brown Rice Flour: Made from whole grain brown rice, retaining the bran and germ, making it more nutritious and slightly coarser.

Nutritional Information (Approximate per 100g)

• Calories: 360-370 kcal
• Protein: 6-8 grams
• Fat: 0.5-1 grams
  • Saturated Fat: 0 grams
• Carbohydrates: 80-82 grams
  • Dietary Fiber: 2-3 grams
  • Sugars: 0 grams
• Sodium: 0-5 mg
• Vitamins and Minerals:
  • Iron: 0.5-1 mg (important for blood health)
  • Calcium: 10-15 mg (supports bone health)
  • Magnesium: 20-25 mg (essential for muscle and nerve function)
  • Potassium: 30-50 mg (important for heart health)
  • Phosphorus: 80-90 mg (needed for energy production and bone health)

Health Benefits

• Gluten-Free: Suitable for individuals with gluten intolerance or celiac disease.
• Easily Digestible: Rice flour is easily digestible and is often used in baby food and bland diets.
• Low in Fat: Contains minimal fat, making it a healthy choice for a balanced diet.
• Source of Carbohydrates: Provides energy through its high carbohydrate content.

Culinary Uses

• Baking: Used in gluten-free baking for bread, cakes, cookies, and pastries. Often combined with other gluten-free flours like almond flour or tapioca flour.
• Thickening Agent: Used as a thickening agent for sauces, soups, and gravies.
• Breading and Coating: Used for breading and coating foods before frying to add a crispy texture.
• Noodles and Dumplings: A key ingredient in making rice noodles and certain types of dumplings.
• Batters: Used in batters for frying to achieve a light, crispy texture.

Storage Instructions

• Cool, Dry Place: Store rice flour in an airtight container in a cool, dry place away from heat, moisture, and sunlight to maintain its freshness and quality.
• Refrigeration: For longer shelf life, especially for brown rice flour, store in the refrigerator or freezer.
• Shelf Life: Properly stored, rice flour can last for several months to a year. Brown rice flour, due to its higher oil content, has a shorter shelf life and should be used within a few months.

Cooking Tips

• Combining Flours: For better texture in baked goods, combine rice flour with other gluten-free flours and binders like xanthan gum or guar gum.
• Hydration: Rice flour absorbs more liquid than wheat flour, so adjust liquid content in recipes accordingly.
• Sifting: Sift rice flour before use to ensure a smooth, lump-free texture in your recipes.

Rice flour is a versatile and nutritious ingredient that can be used in a variety of culinary applications. Would you like any more information or specific recipes using rice flour?

Kidney beans, known for their distinct shape and color, are a popular legume used in various cuisines around the world. Here are the typical ingredients and details for kidney beans:

Ingredients

1. Kidney Beans: The main and usually the only ingredient in a package of dried kidney beans. Canned kidney beans might also include water, salt, and sometimes preservatives.

Nutritional Information (Approximate per 100g of Cooked Kidney Beans)

• Calories: 120-130 kcal
• Protein: 7-8 grams
• Fat: 0.5-1 grams
  • Saturated Fat: 0 grams
• Carbohydrates: 22-23 grams
  • Dietary Fiber: 6-7 grams
  • Sugars: 0-1 grams
• Sodium: 0-5 mg (varies if canned and salted)
• Vitamins and Minerals:
  • Iron: 2-3 mg (important for blood health)
  • Calcium: 25-30 mg (supports bone health)
  • Magnesium: 40-45 mg (essential for muscle and nerve function)
  • Potassium: 400-420 mg (important for heart health)
  • Phosphorus: 130-140 mg (needed for energy production and bone health)
  • Folate: 130-150 mcg (important for cell growth and metabolism)

Health Benefits

• High in Protein: Provides a good source of plant-based protein, essential for muscle building and repair.
• Rich in Fiber: Promotes digestive health, helps maintain stable blood sugar levels, and supports heart health.
• Nutrient-Dense: Contains various vitamins and minerals, including iron, calcium, magnesium, potassium, and folate.
• Low in Fat: Contains minimal fat, making it a healthy choice for a balanced diet.
• Antioxidants: Rich in antioxidants, which help protect cells from damage caused by free radicals.

Culinary Uses

• Chili and Stews: Commonly used in chili con carne, stews, and soups for added protein and texture.
• Salads: Added to salads for a nutritious boost.
• Rice and Bean Dishes: A staple in various rice and bean dishes, such as red beans and rice.
• Curries: Used in Indian and Caribbean curries.
• Vegetarian and Vegan Dishes: Often used in vegetarian and vegan recipes as a meat substitute due to their high protein content.

Storage Instructions

• Cool, Dry Place: Store dried kidney beans in an airtight container in a cool, dry place away from heat, moisture, and sunlight to maintain their freshness and quality.
• Canned Beans: Store unopened cans in a cool, dry place. Once opened, transfer to an airtight container and refrigerate, using within a few days.
• Shelf Life: Properly stored, dried kidney beans can last for several years, while canned kidney beans can last for up to two years.

Cooking Tips

• Rinsing: Rinse dried kidney beans thoroughly under running water before soaking to remove any dirt or debris.
• Soaking: Soak dried kidney beans in water for at least 8 hours or overnight to reduce cooking time and improve digestibility. Discard the soaking water.
• Boiling: Boil soaked beans in fresh water until tender. Avoid using the soaking water as it can contain anti-nutrients.
• Seasoning: Kidney beans pair well with various spices and seasonings such as cumin, garlic, onions, bay leaves, and chili powder.
• Avoid Undercooking: Ensure kidney beans are fully cooked before consuming, as undercooked beans contain a toxin called phytohemagglutinin, which can cause digestive discomfort.

Kidney beans are a nutritious and versatile ingredient that can be used in various culinary applications. Would you like any more information or specific recipes using kidney beans?

Urid dal, also known as urad dal or black gram, is a type of lentil commonly used in Indian cuisine. It is available in whole form with the black skin on, split with the black skin on, and split and hulled to give the white urid dal. Here are the typical ingredients and details for urid dal:

Ingredients

1. Urad Dal (Black Gram): The main ingredient, which can be whole, split, or hulled.

Types of Urid Dal

1. Whole Urid Dal (Black Gram): Black-skinned whole lentils.
2. Split Urid Dal (Black Gram Split): Black-skinned lentils split in half.
3. Hulled Split Urid Dal (White Urid Dal): Lentils that have been split and hulled to remove the black skin, revealing the white interior.

Nutritional Information (Approximate per 100g of Raw Urid Dal)

• Calories: 330-340 kcal
• Protein: 24-26 grams
• Fat: 1-2 grams
  • Saturated Fat: 0 grams
• Carbohydrates: 58-60 grams
  • Dietary Fiber: 18-20 grams
  • Sugars: 1-2 grams
• Sodium: 5-10 mg
• Vitamins and Minerals:
  • Iron: 7-8 mg (important for blood health)
  • Calcium: 100-120 mg (supports bone health)
  • Magnesium: 180-200 mg (essential for muscle and nerve function)
  • Potassium: 1000-1100 mg (important for heart health)
  • Phosphorus: 350-370 mg (needed for energy production and bone health)
  • Folate: 200-220 mcg (important for cell growth and metabolism)

Health Benefits

• High in Protein: Provides a significant amount of plant-based protein, essential for muscle building and repair.
• Rich in Fiber: Promotes digestion, helps maintain stable blood sugar levels, and supports heart health.
• Nutrient-Dense: Contains a variety of vitamins and minerals, including iron, calcium, magnesium, potassium, and folate.
• Low in Fat: Contains minimal fat, making it a healthy choice for a balanced diet.

Culinary Uses

• Dals and Curries: Commonly used to prepare dals (lentil soups) and curries in Indian cuisine.
• Batters: Ground into a paste and used in batters for dishes like dosa, idli, and vada.
• Soups and Stews: Added to soups and stews for additional protein and texture.
• Fermented Foods: Used in the preparation of fermented foods like dosa and idli batters, where it acts as a fermentation agent.

Storage Instructions

• Cool, Dry Place: Store urid dal in an airtight container in a cool, dry place away from heat, moisture, and sunlight to maintain its freshness and quality.
• Shelf Life: Properly stored, urid dal can last for several months to a year without losing its quality.

Cooking Tips

• Rinsing: Rinse the dal thoroughly under running water before cooking to remove any dirt or debris.
• Soaking: Soaking the dal in water for a few hours or overnight can reduce cooking time and improve digestibility.
• Spices and Seasonings: Urid dal pairs well with a variety of spices and seasonings such as cumin, coriander, turmeric, garlic, and ginger.

Urid dal is a nutritious and versatile ingredient that can be used in a wide range of culinary applications. Would you like any more information or specific recipes using urid dal?

Garam masala powder is a blend of ground spices commonly used in Indian cuisine. The ingredients can vary depending on the specific recipe or brand, but here are the typical ingredients and details for garam masala powder:

Ingredients

1. Cinnamon: Adds sweetness and warmth to the blend.
2. Cardamom: Provides a sweet, floral flavor.
3. Cloves: Imparts a strong, pungent flavor.
4. Cumin Seeds: Adds earthiness and depth.
5. Coriander Seeds: Contributes citrusy and slightly sweet notes.
6. Black Peppercorns: Adds heat and spiciness.
7. Bay Leaves: Adds a subtle herbal flavor.
8. Nutmeg: Provides warmth and sweetness.
9. Mace: Similar to nutmeg but with a milder flavor.
10. Other Spices: Depending on the recipe or regional variations, other spices such as fennel seeds, star anise, or dried ginger may be included.

Nutritional Information (Approximate per 100g)

• Calories: Varies depending on the blend and proportions of ingredients.
• Protein: Varies depending on the blend and proportions of ingredients.
• Fat: Varies depending on the blend and proportions of ingredients.
• Carbohydrates: Varies depending on the blend and proportions of ingredients.
• Sodium: Varies depending on the blend and proportions of ingredients.
• Vitamins and Minerals: Varies depending on the blend and proportions of ingredients.

Health Benefits

• Antioxidant Properties: Many of the spices in garam masala, such as cinnamon, cloves, and black pepper, contain antioxidants that help protect cells from damage caused by free radicals.
• Digestive Aid: Some spices in garam masala, such as cumin and coriander seeds, are believed to aid digestion and alleviate digestive discomfort.
• Anti-Inflammatory: Certain spices in garam masala, such as cinnamon and cloves, may have anti-inflammatory properties, which can benefit overall health.

Culinary Uses

• Seasoning: Garam masala powder is used as a seasoning in various Indian dishes, including curries, stews, soups, rice dishes, and vegetable preparations.
• Flavor Enhancer: Adds complexity and depth of flavor to dishes, with a balance of sweetness, warmth, and spiciness.
• Versatile: Can be used as a standalone spice blend or combined with other spices and ingredients to create customized spice blends for specific recipes.

Coriander powder, also known as ground coriander or dhania powder, is a spice made from ground coriander seeds. Here are the typical ingredients and details for coriander powder:

Ingredients

1. Coriander Seeds: The main ingredient, which are the dried seeds of the Coriandrum sativum plant.

Nutritional Information (Approximate per 100g)

• Calories: Around 370-380 kcal
• Protein: 12-14 grams
• Fat: 17-19 grams
  • Saturated Fat: 1-2 grams
• Carbohydrates: 58-60 grams
  • Dietary Fiber: 42-44 grams
  • Sugars: 0-1 grams
• Sodium: 25-30 mg
• Vitamins and Minerals:
  • Iron: 16-18 mg (important for blood health)
  • Calcium: 700-750 mg (supports bone health)
  • Magnesium: 330-350 mg (essential for muscle and nerve function)
  • Potassium: 1600-1700 mg (important for heart health)
  • Phosphorus: 280-300 mg (needed for energy production and bone health)

Health Benefits

• Digestive Aid: Coriander powder is believed to aid digestion and alleviate digestive discomfort such as bloating, gas, and indigestion.
• Antioxidant Properties: Contains antioxidants that help neutralize harmful free radicals in the body.
• Anti-Inflammatory: Some studies suggest that coriander may have anti-inflammatory properties, which can benefit overall health.
• Rich in Dietary Fiber: Provides a significant amount of dietary fiber, which promotes digestive health and helps maintain stable blood sugar levels.

Culinary Uses

• Seasoning: Coriander powder is a fundamental spice used in various cuisines worldwide, including Indian, Middle Eastern, Mexican, and Mediterranean cuisines.
• Flavor Enhancer: Adds a warm, citrusy flavor and aroma to dishes such as curries, soups, stews, rice, vegetables, and meat dishes.
• Ingredient in Spice Blends: Often used as a key ingredient in spice blends such as curry powder, garam masala, and ras el hanout.

Storage Instructions

• Cool, Dry Place: Store coriander powder in an airtight container in a cool, dry place away from heat, moisture, and sunlight to maintain its flavor and aroma.
• Shelf Life: Properly stored, coriander powder can last for several months to a year without losing its potency.

Coriander powder is a versatile spice that adds depth of flavor to a wide range of dishes. Would you like any more information or cooking tips on using coriander powder?

It seems like you may have meant "cumin powder" instead of "Cummins Powder." Cumin powder is a spice made from ground cumin seeds, which are the dried seeds of the Cuminum cyminum plant. Here are the typical ingredients and details for cumin powder:

Ingredients

1. Cumin Seeds: The main ingredient, which are dried seeds of the Cuminum cyminum plant.

Nutritional Information (Approximate per 100g)

• Calories: Around 370-400 kcal
• Protein: 17-18 grams
• Fat: 22-24 grams
  • Saturated Fat: 1-2 grams
• Carbohydrates: 44-46 grams
  • Dietary Fiber: 11-12 grams
  • Sugars: 2-3 grams
• Sodium: 1680-1700 mg
• Vitamins and Minerals:
  • Iron: 66-68 mg (important for blood health)
  • Calcium: 900-950 mg (supports bone health)
  • Magnesium: 370-390 mg (essential for muscle and nerve function)
  • Potassium: 1780-1800 mg (important for heart health)
  • Phosphorus: 500-520 mg (needed for energy production and bone health)

Health Benefits

• Rich in Iron: Cumin powder is a good source of iron, which is essential for the formation of red blood cells and transportation of oxygen in the body.
• Digestive Aid: Cumin powder is believed to aid digestion and alleviate digestive discomfort such as bloating and gas.
• Antioxidant Properties: Contains antioxidants that help neutralize harmful free radicals in the body.
• Anti-Inflammatory: Some studies suggest that cumin may have anti-inflammatory properties, which can benefit overall health.

Culinary Uses

• Seasoning: Cumin powder is a popular spice used in various cuisines worldwide, including Indian, Middle Eastern, Mexican, and Mediterranean cuisines.
• Flavor Enhancer: Adds a warm, earthy flavor and aroma to dishes such as curries, soups, stews, rice, vegetables, and meat dishes.
• Condiment: Often used as a seasoning in spice blends, marinades, sauces, and salad dressings.

Storage Instructions

• Cool, Dry Place: Store cumin powder in an airtight container in a cool, dry place away from heat, moisture, and sunlight to maintain its flavor and aroma.
• Shelf Life: Properly stored, cumin powder can last for several months to a year without losing its potency.

Cumin powder is a versatile spice that adds depth of flavor to a wide range of dishes. Would you like any more information or cooking tips on using cumin powder?

Paan masala typically contains a variety of ingredients, including dried betel leaves, areca nuts (supari), spices, flavorings, and sometimes sweeteners. Here are the typical ingredients and details for paan masala:

Ingredients

1. Dried Betel Leaves (Paan): The main ingredient, which gives paan masala its characteristic flavor and aroma.
2. Areca Nuts (Supari): Often included as a key ingredient, providing a nutty flavor and stimulating effect.
3. Spices: Various spices are added to enhance the flavor and aroma of paan masala. Common spices include:
   • Cardamom: Adds a sweet and aromatic flavor.
   • Catechu (Katha): Provides astringency and color.
   • Cinnamon: Adds warmth and sweetness.
   • Fennel Seeds: Imparts a sweet and licorice-like flavor.
   • Menthol: Provides a cooling sensation.
   • Other Spices: Depending on the recipe, other spices like cloves, saffron, and nutmeg may be included.
4. Flavorings: Additional flavorings such as rose essence, mint, or fruit essences may be added for fragrance and taste.
5. Sweeteners: Some varieties of paan masala contain sweeteners like sugar, honey, or artificial sweeteners to balance the flavors and provide sweetness.

Additional Ingredients (Optional)

• Tobacco: In some varieties, tobacco may be included for its stimulant effects. However, it's important to note that the addition of tobacco makes the product more harmful to health and is often regulated or banned in many countries.
• Supari (Betel Nut) Coating: Some versions of paan masala include a coating of slaked lime (chuna) and catechu on the betel leaves, which adds a distinctive flavor and color.

Health Considerations

• Stimulant Effects: Paan masala may contain ingredients like areca nuts and tobacco, which have stimulant effects on the body and can be addictive.
• Oral Health: Regular consumption of paan masala, especially those containing tobacco, can have detrimental effects on oral health, including increased risk of oral cancer, gum disease, and tooth decay.

Cultural Significance

• Cultural Tradition: Paan chewing is a traditional practice in many South Asian cultures and is often consumed after meals or during social gatherings.
• Symbol of Hospitality: Offering paan to guests is considered a gesture of hospitality and respect in many communities.

Storage Instructions

• Cool, Dry Place: Store paan masala in an airtight container in a cool, dry place away from moisture and direct sunlight to maintain its flavor and freshness.
• Shelf Life: Properly stored, paan masala can typically last for several months to a year.

Note

It's essential to check the ingredients list and choose paan masala varieties that align with your preferences and dietary restrictions. Additionally, be mindful of the potential health risks associated with the consumption of paan masala, especially those containing tobacco

Soya chunks, also known as textured vegetable protein (TVP) or soy meat, are made from defatted soy flour. Here are the typical ingredients and details for soya chunks:

Ingredients

1. Defatted Soy Flour: The main ingredient, which is derived from soybeans. It is processed to remove the fat content, leaving behind protein-rich soy flour.

Nutritional Information (Approximate per 100g)

• Calories: Around 330-350 kcal
• Protein: 50-55 grams
• Fat: 1-2 grams
  • Saturated Fat: 0 grams
• Carbohydrates: 30-35 grams
  • Dietary Fiber: 15-20 grams
  • Sugars: 0-2 grams
• Sodium: 5-10 mg
• Vitamins and Minerals:
  • Iron: 8-10 mg (important for blood health)
  • Calcium: 100-150 mg (supports bone health)
  • Magnesium: 200-250 mg (essential for muscle and nerve function)
  • Potassium: 1000-1200 mg (important for heart health)
  • Phosphorus: 600-700 mg (needed for energy production and bone health)

Health Benefits

• High in Protein: Provides a significant amount of plant-based protein, making it a popular meat substitute for vegetarians and vegans.
• Low in Fat: Contains minimal fat, especially saturated fat, making it heart-healthy.
• Rich in Fiber: Promotes digestion and helps maintain stable blood sugar levels.
• Source of Vitamins and Minerals: Contains various vitamins and minerals, including iron, calcium, magnesium, potassium, and phosphorus.

Culinary Uses

• Meat Substitute: Used in various cuisines as a substitute for meat in dishes like curries, stir-fries, stews, and soups.
• Versatile: Soya chunks can be flavored and seasoned in numerous ways, making them adaptable to various recipes.
• Texture: They have a meat-like texture when rehydrated, making them suitable for dishes where texture is important.
• High Protein Snack: Soya chunks can be seasoned and roasted to create a high-protein, crunchy snack.

Storage Instructions

• Cool, Dry Place: Store soya chunks in an airtight container in a cool, dry place away from direct sunlight.
• Shelf Life: Properly stored, soya chunks can last for up to a year without losing their quality.

Soya chunks are a nutritious and versatile ingredient that can be used in various culinary applications. Would you like more information or cooking tips on using soya chunks?

When purchasing whole green mung dal, the ingredients typically include only one:

1. Green Mung Beans (Whole): These are whole, unsplit green mung beans, which are rich in nutrients like protein, fiber, vitamins, and minerals.

As it is a natural, unprocessed product, there are no additional ingredients in whole green mung dal. It's simply the whole beans themselves.

Would you like more information about the nutritional value, health benefits, or culinary uses of whole green mung dal?

"Himalya Phool Makhana" likely refers to a product made from fox nuts, also known as lotus seeds or makhana. Here are the typical ingredients and details for Himalya Phool Makhana:

Ingredients

1. Fox Nuts (Makhana): The main ingredient, which are the popped seeds of the lotus flower.
2. Seasonings: Depending on the specific product, Himalya Phool Makhana may contain various seasonings such as salt, spices, or flavorings. Common seasonings include:
   • Salt
   • Black Pepper
   • Turmeric
   • Cumin
   • Chaat Masala
   • Chili Powder
   • Garlic Powder
   • Onion Powder
   • Curry Powder
   • Other Herbs and Spices

Nutritional Information (Approximate per 100g)

• Calories: Around 320-350 kcal
• Protein: 9-11 grams
• Fat: 1-2 grams
  • Saturated Fat: 0 grams
• Carbohydrates: 68-72 grams
  • Dietary Fiber: 14-16 grams
  • Sugars: 0-1 grams
• Sodium: Varies depending on added seasonings
• Vitamins and Minerals: Makhana is a good source of various vitamins and minerals, including calcium, magnesium, potassium, and phosphorus.

Health Benefits

• Low in Calories: Makhana is low in calories, making it a healthy snack option.
• High in Protein: Provides a good amount of plant-based protein, making it suitable for vegetarians and vegans.
• Rich in Fiber: Promotes satiety and aids in digestion.
• Gluten-Free: Suitable for individuals with gluten intolerance or celiac disease.
• Antioxidant Properties: Contains antioxidants that help protect cells from damage caused by free radicals.

Uses

• Snacking: Enjoyed as a crunchy and nutritious snack on its own.
• Trail Mix: Mixed with nuts, dried fruits, and seeds for a healthy trail mix.
• Topping: Used as a topping for salads, soups, or yogurt bowls.
• Cooking: Added to dishes like curries, stir-fries, and rice pilafs for texture and flavor.

Storage Instructions

• Cool, Dry Place: Store Himalya Phool Makhana in an airtight container in a cool, dry place away from direct sunlight.
• Shelf Life: Properly stored, makhana can last for several months without losing its texture or flavor.

Cooking Tips

• Dry Roasting: To enhance the flavor and crunchiness, dry roast makhana in a pan over low heat before using them in recipes or consuming as a snack.
• Seasoning: Experiment with different seasonings and flavors to create your own customized makhana snacks.

Himalya Phool Makhana is a nutritious and delicious snack that can be enjoyed in various ways. Would you like any more information or cooking tips?

Himalya Rag Flour" likely refers to flour made from ragi, also known as finger millet or nachni. Here are the typical ingredients and details for Himalya Rag Flour:

Ingredients

1. Ragi (Finger Millet): The whole grains are cleaned, dried, and ground into flour.

Nutritional Information (Approximate per 100g)

• Calories: Around 350-370 kcal
• Protein: 7-9 grams
• Fat: 1-3 grams
  • Saturated Fat: 0-1 grams
• Carbohydrates: 70-75 grams
  • Dietary Fiber: 8-10 grams
  • Sugars: 1-2 grams
• Sodium: 5-10 mg
• Vitamins and Minerals:
  • Calcium: 150-200 mg (supports bone health)
  • Iron: 3-5 mg (important for blood health)
  • Magnesium: 150-200 mg (essential for muscle and nerve function)
  • Potassium: 400-500 mg (important for heart health)
  • Phosphorus: 200-250 mg (needed for energy production and bone health)

Health Benefits

• Gluten-Free: Suitable for individuals with gluten intolerance or celiac disease.
• Rich in Fiber: Promotes digestion and helps maintain blood sugar levels.
• High in Protein: Provides essential amino acids necessary for muscle building and repair.
• Source of Iron: Helps prevent anemia and supports red blood cell production.
• Low Glycemic Index: Helps in managing blood sugar levels.

Uses

• Flatbreads: Ragi flour is commonly used to make traditional Indian flatbreads like roti and dosa.
• Porridge: Cooked as a porridge or cereal for a nutritious breakfast.
• Baking: Used in baking to make bread, cookies, cakes, and other baked goods.
• Thickening Agent: Added to soups, stews, and gravies as a thickening agent.

Storage Instructions

• Cool, Dry Place: Store ragi flour in an airtight container in a cool, dry place away from direct sunlight.
• Refrigeration: It can be refrigerated to extend its shelf life, especially in warm and humid climates.
• Freezing: Ragi flour can also be frozen to maintain freshness for longer periods.

Cooking Tips

• Mixing with Other Flours: Ragi flour can be mixed with wheat flour or other gluten-free flours for better texture in baking.
• Hydration: Ragi flour tends to absorb more liquid, so adjust the liquid content accordingly when using it in recipes.

Ragi flour is a nutritious and versatile ingredient commonly used in Indian cuisine. Would you like any more information or cooking tips?

"Himalya Punjabi Desi Gur" likely refers to a traditional variety of jaggery (gur) from the Himalayan region, specifically Punjab. Here are the typical ingredients and details for Himalya Punjabi Desi Gur:

Ingredients

1. Sugarcane Juice: The primary ingredient, which is boiled and concentrated to form jaggery.
2. Clarifying Agents: Natural clarifying agents like lime or baking soda may be used during the production process to remove impurities.

Nutritional Information (Approximate per 100g)

• Calories: Around 350-370 kcal
• Protein: 2-3 grams
• Fat: 0-1 gram
  • Saturated Fat: 0 grams
• Carbohydrates: 80-85 grams
  • Dietary Fiber: 0-2 grams
  • Sugars: 70-80 grams
• Sodium: 30-50 mg
• Vitamins and Minerals:
  • Iron: 2-3 mg (important for blood health)
  • Calcium: 20-30 mg (supports bone health)
  • Magnesium: 10-20 mg (essential for muscle and nerve function)
  • Potassium: 300-400 mg (important for heart health)
  • Phosphorus: 20-30 mg (needed for energy production and bone health)

Health Benefits

• Natural Sweetener: A healthier alternative to refined sugar with a lower glycemic index.
• Rich in Minerals: Contains essential minerals like iron, calcium, and potassium.
• Boosts Energy: Provides a quick source of energy due to its high carbohydrate content.
• Detoxification: Known to aid in liver detoxification.
• Digestive Aid: Helps in improving digestion and preventing constipation.

Uses

• Sweetening Agent: Used in sweets, desserts, and beverages.
• Flavor Enhancer: Adds depth of flavor to curries, sauces, and chutneys.
• Traditional Dishes: Commonly used in making traditional Indian sweets like laddoos, halwa, and chikki.

Storage Instructions

• Cool, Dry Place: Store jaggery in a cool, dry place away from direct sunlight.
• Airtight Container: Keep in an airtight container to prevent moisture absorption and hardening.
• Shelf Life: Typically lasts for several months if stored properly.

Production Method

1. Extraction: Sugarcane juice is extracted by crushing the canes.
2. Boiling: The juice is boiled in large pans to evaporate water, concentrating the sugar content.
3. Clarification: Natural clarifying agents may be added to remove impurities.
4. Cooling and Solidifying: The thickened syrup is poured into molds or spread out to cool and solidify.
5. Cutting and Packaging: Once solidified, the jaggery is cut into pieces and packaged.

Would you like any additional details or information on Himalya Punjabi Desi Gur?

"Gur Channa" typically refers to a mixture of jaggery (gur) and roasted chickpeas (channa), creating a sweet and savory snack. Here are the ingredients and details for a 400-gram package of Gur Channa:

Ingredients

1. Chickpeas (Channa): The main ingredient, roasted and sometimes seasoned with spices.
2. Jaggery (Gur): A traditional unrefined sugar made from sugarcane juice or palm sap.
3. Spices (optional):
   • Salt: To balance flavors.
   • Red Chili Powder: For heat (if desired).
   • Black Pepper: For a hint of spiciness.
   • Cumin Powder: For an earthy flavor.
   • Other Spices: Depending on regional variations and personal preferences.

Nutritional Information (Approximate per 400g)

• Calories: Varies depending on the proportion of chickpeas to jaggery and any added spices.
• Protein: Provides a moderate amount of protein from chickpeas.
• Fat: Contains a small amount of fat from chickpeas.
• Carbohydrates: Predominantly from jaggery, providing quick energy.
• Sodium: Varies depending on added salt.
• Vitamins and Minerals: Depends on the proportion of chickpeas and the processing of jaggery.

Health Benefits

• Protein: Chickpeas are a good source of plant-based protein.
• Fiber: Provides dietary fiber from chickpeas, aiding in digestion.
• Minerals: Jaggery contains trace minerals like iron, calcium, and potassium.
• Quick Energy: Offers a quick source of energy due to the presence of carbohydrates in jaggery and chickpeas.

Uses

• Snacking: Enjoy as a sweet and savory snack.
• Traditional Dish: Often consumed during festivals or as a tea-time snack.
• Trail Mix: Can be added to trail mix for variety and nutrition.

Storage Instructions

• Cool, Dry Place: Store in a cool, dry place away from direct sunlight.
• Airtight Container: Keep in an airtight container to maintain freshness and prevent moisture absorption.
• Shelf Life: Typically lasts for several weeks to months if stored properly.

Preparation (If Homemade)

1. Roasting Chickpeas: Rinse and drain chickpeas, then roast until crispy.
2. Preparing Jaggery Syrup: Heat jaggery with a little water until it melts and forms a syrup.
3. Mixing: Toss roasted chickpeas in the jaggery syrup until evenly coated.
4. Cooling: Allow the mixture to cool and solidify before breaking into smaller pieces.

Would you like any additional details or information on Gur Channa?

Punjabi Shakar, also known as jaggery powder, is an unrefined sweetener made from sugarcane juice or palm sap. Unlike solid jaggery, jaggery powder is more convenient to use due to its granulated form. Here are the details for a 500-gram package of Punjabi Shakar (Jaggery Powder):

Ingredients

1. Sugarcane Juice: The primary ingredient, which is boiled and granulated to form jaggery powder.
2. Clarifying Agents: Natural clarifying agents like lime or baking soda are sometimes used during the production process to remove impurities.

Nutritional Information (Approximate per 500g)

• Calories: 1,750-1,850 kcal
• Protein: 2-3 grams
• Fat: 0-1 gram
  • Saturated Fat: 0 grams
• Carbohydrates: 420-450 grams
  • Dietary Fiber: 0-2 grams
  • Sugars: 400-420 grams
• Sodium: 30-50 mg
• Vitamins and Minerals:
  • Iron: 10-20 mg (important for blood health)
  • Calcium: 80-100 mg (supports bone health)
  • Magnesium: 70-100 mg (essential for muscle and nerve function)
  • Potassium: 600-700 mg (important for heart and muscle function)
  • Phosphorus: 40-60 mg (needed for energy production and bone health)

Health Benefits

• Natural Sweetener: A healthier alternative to refined sugar with a lower glycemic index.
• Rich in Minerals: Contains essential minerals like iron, calcium, and magnesium.
• Boosts Energy: Provides a quick source of energy due to its high carbohydrate content.
• Detoxification: Known to aid in liver detoxification.
• Digestive Aid: Helps in improving digestion and preventing constipation.

Uses in Cooking

• Sweetening Agent: Used in sweets, desserts, and beverages.
• Flavor Enhancer: Adds depth of flavor to curries, sauces, and chutneys.
• Traditional Dishes: Commonly used in making traditional Indian sweets like laddoos, halwa, and chikki.
• Baking: Can be used as a substitute for brown sugar in baking recipes.

Storage Instructions

• Cool, Dry Place: Store in a cool, dry place away from direct sunlight.
• Airtight Container: Keep in an airtight container to prevent moisture absorption and hardening.
• Shelf Life: Typically lasts for several months if stored properly.

Production Method

1. Extraction: Sugarcane juice is extracted by crushing the canes.
2. Boiling: The juice is boiled in large pans to evaporate water, concentrating the sugar content.
3. Clarification: Natural clarifying agents may be added to remove impurities.
4. Granulation: The thickened syrup is granulated by constant stirring and cooling.
5. Drying: The granulated jaggery is further dried to remove any remaining moisture.
6. Packaging: The dried jaggery powder is packaged for distribution.

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Punjabi Gur, also known as jaggery, is a traditional, unrefined sugar made from sugarcane juice or palm sap. It is commonly used in Indian cuisine for its rich, caramel-like flavor and numerous health benefits. Here are the details for a 500-gram package of Punjabi Gur (Jaggery):

Ingredients

1. Sugarcane Juice: The primary ingredient, which is boiled and reduced to form jaggery.
2. Clarifying Agents: Natural clarifying agents like lime or baking soda are sometimes used during the production process to remove impurities.

Nutritional Information (Approximate per 500g)

• Calories: 1,750-1,850 kcal
• Protein: 2-3 grams
• Fat: 0-1 gram
  • Saturated Fat: 0 grams
• Carbohydrates: 420-450 grams
  • Dietary Fiber: 0-2 grams
  • Sugars: 400-420 grams
• Sodium: 30-50 mg
• Vitamins and Minerals:
  • Iron: 10-20 mg (important for blood health)
  • Calcium: 80-100 mg (supports bone health)
  • Magnesium: 70-100 mg (essential for muscle and nerve function)
  • Potassium: 600-700 mg (important for heart and muscle function)
  • Phosphorus: 40-60 mg (needed for energy production and bone health)

Health Benefits

• Natural Sweetener: A healthier alternative to refined sugar, with a lower glycemic index.
• Rich in Minerals: Contains essential minerals like iron, calcium, and magnesium.
• Boosts Energy: Provides a quick source of energy due to its high carbohydrate content.
• Detoxification: Known to aid in liver detoxification.
• Digestive Aid: Helps in improving digestion and preventing constipation.

Uses in Cooking

• Sweetening Agent: Used in sweets, desserts, and beverages.
• Flavor Enhancer: Adds depth of flavor to curries, sauces, and chutneys.
• Traditional Dishes: Commonly used in making traditional Indian sweets like laddoos, halwa, and chikki.

Storage Instructions

• Cool, Dry Place: Store in a cool, dry place away from direct sunlight.
• Airtight Container: Keep in an airtight container to prevent moisture absorption and hardening.
• Shelf Life: Typically lasts for several months if stored properly.

Production Method

1. Extraction: Sugarcane juice is extracted by crushing the canes.
2. Boiling: The juice is boiled in large pans to evaporate water, concentrating the sugar content.
3. Clarification: Natural clarifying agents may be added to remove impurities.
4. Cooling and Solidifying: The thickened syrup is poured into molds or spread out to cool and solidify.
5. Cutting and Packaging: Once solidified, the jaggery is cut into pieces and packaged.

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Roasted Channa (Chickpeas) without skin is a popular and nutritious snack. Removing the skin makes the chickpeas less crunchy but easier to digest and less fibrous. Here are the typical ingredients and nutritional details for a 400-gram package of roasted chickpeas without skin:

Ingredients

1. Chickpeas (Channa): The main ingredient, typically roasted without skin.
2. Salt: To taste.
3. Oil: Often a small amount of vegetable oil is used to aid in roasting.
4. Spices (optional):
   • Turmeric: For color and flavor.
   • Red Chili Powder: For heat.
   • Chaat Masala: For tangy flavor.
   • Black Pepper: For a hint of spiciness.
   • Cumin Powder: For an earthy flavor.

Nutritional Information (Approximate per 400g)

• Calories: 1,360-1,400 kcal
• Protein: 80-90 grams
• Fat: 20-25 grams
  • Saturated Fat: 2-4 grams
• Carbohydrates: 220-240 grams
  • Dietary Fiber: 50-70 grams
  • Sugars: 20-30 grams
• Sodium: 800-1,200 mg (varies depending on added salt)
• Vitamins and Minerals:
  • Vitamin A: Low to moderate amount
  • Vitamin C: Low amount
  • Iron: High amount
  • Calcium: Moderate amount
  • Magnesium, Potassium, and Folate: Present in significant amounts

Health Benefits

• High in Protein: Excellent plant-based protein source, suitable for vegetarians and vegans.
• Rich in Fiber: Promotes healthy digestion and can help maintain stable blood sugar levels.
• Low in Fat: Particularly low in saturated fat, making it a heart-healthy snack.
• Nutrient-Dense: Provides essential vitamins and minerals, supporting overall health.

Uses

• Snacking: Enjoy as a crunchy and nutritious snack on its own.
• Salads: Add to salads for extra protein and crunch.
• Trail Mix: Mix with nuts and dried fruits for a healthy trail mix.
• Toppings: Use as a topping for soups and stews for added texture and nutrition.

Storage Instructions

• Airtight Container: Store in an airtight container to maintain freshness and crunchiness.
• Cool, Dry Place: Keep in a cool, dry place away from direct sunlight.
• Shelf Life: Typically lasts for several weeks if stored properly.

Preparation Method (If Homemade)

1. Soaking: Soak dried chickpeas in water overnight.
2. Boiling: Boil the soaked chickpeas until they are tender.
3. Removing Skin: After boiling, rub the chickpeas gently to remove the skins.
4. Roasting: Toss boiled and skinned chickpeas with a small amount of oil and desired spices, then roast in an oven until crispy.
5. Cooling: Allow to cool completely before storing to ensure they remain crunchy.

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Roasted Channa (Roasted Chickpeas) is a popular and nutritious snack in many parts of the world, particularly in India. Here are the typical ingredients and nutritional details for a 400-gram package of roasted chickpeas:

Ingredients

1. Chickpeas (Channa): The main ingredient, typically roasted.
2. Salt: To taste.
3. Oil: Often a small amount of vegetable oil is used to aid in roasting.
4. Spices (optional):
   • Turmeric: For color and flavor.
   • Red Chili Powder: For heat.
   • Chaat Masala: For tangy flavor.
   • Black Pepper: For a hint of spiciness.
   • Cumin Powder: For an earthy flavor.

Nutritional Information (Approximate per 400g)

• Calories: 1,360-1,400 kcal
• Protein: 80-90 grams
• Fat: 20-25 grams
  • Saturated Fat: 2-4 grams
• Carbohydrates: 220-240 grams
  • Dietary Fiber: 60-80 grams
  • Sugars: 20-30 grams
• Sodium: 800-1,200 mg (varies depending on added salt)
• Vitamins and Minerals:
  • Vitamin A: Low to moderate amount
  • Vitamin C: Low amount
  • Iron: High amount
  • Calcium: Moderate amount
  • Magnesium, Potassium, and Folate: Present in significant amounts

Health Benefits

• High in Protein: Excellent plant-based protein source, suitable for vegetarians and vegans.
• Rich in Fiber: Promotes healthy digestion and can help maintain stable blood sugar levels.
• Low in Fat: Particularly low in saturated fat, making it a heart-healthy snack.
• Nutrient-Dense: Provides essential vitamins and minerals, supporting overall health.

Uses

• Snacking: Enjoy as a crunchy and nutritious snack on its own.
• Salads: Add to salads for extra protein and crunch.
• Trail Mix: Mix with nuts and dried fruits for a healthy trail mix.
• Toppings: Use as a topping for soups and stews for added texture and nutrition.

Storage Instructions

• Airtight Container: Store in an airtight container to maintain freshness and crunchiness.
• Cool, Dry Place: Keep in a cool, dry place away from direct sunlight.
• Shelf Life: Typically lasts for several weeks if stored properly.

Preparation Method (If Homemade)

1. Soaking: Soak dried chickpeas in water overnight.
2. Boiling: Boil the soaked chickpeas until they are tender.
3. Roasting: Toss boiled chickpeas with a small amount of oil and desired spices, then roast in an oven until crispy.
4. Cooling: Allow to cool completely before storing to ensure they remain crunchy.

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Baingan Bharta is a popular Indian dish made with roasted eggplant (brinjal), cooked with tomatoes, onions, and various spices. Here are the typical ingredients for a 100-gram serving of Baingan Bharta:

Ingredients

1. Eggplant (Brinjal): The primary ingredient, usually roasted or grilled to give a smoky flavor.
2. Tomatoes: Chopped and cooked to add richness and tanginess.
3. Onions: Finely chopped and sautéed.
4. Garlic: Minced or chopped.
5. Ginger: Minced or chopped.
6. Green Chilies: Chopped, for heat.
7. Spices:
   • Cumin Seeds: Whole or ground.
   • Turmeric Powder: For color and flavor.
   • Red Chili Powder: Adjusted to taste.
   • Garam Masala: A blend of spices for depth of flavor.
   • Coriander Powder: For a fresh, citrusy flavor.
8. Fresh Coriander Leaves (Cilantro): Chopped, for garnish and freshness.
9. Salt: To taste.
10. Oil: Typically vegetable oil or mustard oil for cooking.

Preparation Steps

1. Roasting the Eggplant: The eggplant is roasted over an open flame or in an oven until the skin is charred and the flesh is soft. It is then peeled, mashed, and set aside.
2. Sautéing Aromatics: Onions, garlic, and ginger are sautéed in oil until golden brown.
3. Cooking Tomatoes: Chopped tomatoes are added and cooked until they break down and form a thick sauce.
4. Adding Spices: Spices like cumin, turmeric, red chili powder, and coriander powder are added and cooked to release their flavors.
5. Mixing in Eggplant: The mashed eggplant is added to the tomato mixture and cooked together, allowing the flavors to meld.
6. Finishing Touches: Garam masala is sprinkled, and the dish is garnished with fresh coriander leaves.

Nutritional Information (Approximate per 100g)

• Calories: 60-80 kcal
• Protein: 1-2 grams
• Fat: 3-5 grams
  • Saturated Fat: 0.5-1 gram
• Carbohydrates: 8-12 grams
  • Dietary Fiber: 2-4 grams
  • Sugars: 3-5 grams
• Sodium: Varies depending on added salt, typically around 200-300 mg
• Vitamins and Minerals:
  • Vitamin A: Moderate amount
  • Vitamin C: Good amount
  • Calcium, Iron, and Potassium: Trace amounts

Health Benefits

• Low in Calories: A healthy, low-calorie dish suitable for weight management.
• Rich in Fiber: Aids digestion and promotes gut health.
• High in Antioxidants: Eggplant and tomatoes provide antioxidants that help fight free radicals.
• Vitamins and Minerals: Provides essential vitamins and minerals, contributing to overall health.

Storage Instructions

• Refrigeration: Store in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Can be frozen for up to 1-2 months, although the texture might change slightly.

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Kashmiri Mirch, also known as Kashmiri chili powder, is a popular spice used in Indian cuisine. It is known for its vibrant red color and mild heat, making it ideal for adding color to dishes without making them overly spicy. A typical 100-gram package of Kashmiri Mirch would primarily contain:

Ingredients

1. Kashmiri Red Chilies: The primary ingredient, usually dried and ground into a fine powder.

Nutritional Information (Approximate per 100g)

• Calories: Around 315-320 kcal
• Protein: 10-12 grams
• Fat: 15-20 grams
  • Saturated Fat: 2-3 grams
• Carbohydrates: 50-60 grams
  • Dietary Fiber: 20-30 grams
  • Sugars: 6-10 grams
• Sodium: 60-100 mg
• Vitamins and Minerals:
  • Vitamin A: High content (essential for vision and immune function)
  • Vitamin C: Significant amount (important for immune health)
  • Vitamin E: Present in moderate quantities
  • Calcium, Iron, and Magnesium: Trace amounts

Uses in Cooking

• Curries: Adds color and mild heat.
• Marinades: Used in rubs and pastes for meats.
• Vegetarian Dishes: Enhances the appearance and flavor of vegetables and legumes.

Storage Instructions

• Store in a cool, dry place away from direct sunlight.
• Ensure the container is airtight to maintain freshness and potency.

Health Benefits

• Anti-inflammatory: Capsaicin in chilies has anti-inflammatory properties.
• Antioxidant-rich: Contains antioxidants that help fight free radicals.
• Digestive Aid: Helps in digestion and improves metabolism.

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Kitchen King Masala is a versatile spice blend used in Indian cooking to enhance the flavor of various dishes. Here's a list of ingredients and their approximate proportions needed to prepare 100 grams of Kitchen King Masala:

Ingredients:

1. Coriander seeds - 30 grams
2. Cumin seeds - 15 grams
3. Turmeric powder - 10 grams
4. Red chili powder - 10 grams
5. Dry mango powder (amchur) - 8 grams
6. Black peppercorns - 5 grams
7. Cinnamon sticks - 5 grams
8. Cloves - 4 grams
9. Cardamom pods - 4 grams
10. Fennel seeds - 3 grams
11. Bay leaves - 3 grams
12. Caraway seeds (shah jeera) - 2 grams
13. Mace - 1 gram

Instructions:

1. Dry Roast Spices: Heat a pan on medium heat. Add coriander seeds, cumin seeds, black peppercorns, cinnamon sticks, cloves, cardamom pods, fennel seeds, bay leaves, caraway seeds, and mace. Dry roast the spices until they become aromatic, stirring constantly to prevent burning. This should take about 2-3 minutes.
2. Cool and Grind: Allow the roasted spices to cool completely. Once cooled, transfer them to a spice grinder or a high-powered blender. Add turmeric powder, red chili powder, and dry mango powder to the roasted spices.
3. Grind to a Fine Powder: Grind the mixture to a fine powder. You may need to do this in batches if your grinder is small.
4. Sieve the Powder: For a smooth texture, you can sieve the ground spice mix to remove any coarse particles. Grind any coarse particles left in the sieve and add them back to the mix.
5. Store: Transfer the Kitchen King Masala to an airtight container. Store it in a cool, dry place away from direct sunlight. It will keep well for several months.

This homemade Kitchen King Masala can be used to enhance the flavor of various Indian dishes, including curries, vegetables, and rice preparations. Adjust the spice levels according to your taste preference.

To prepare 100 grams of Dahivada Raita, you need to scale down the ingredients accordingly. Here's a list of ingredients and their approximate amounts needed for 100 grams of Dahivada Raita:

Ingredients:

1. Urad dal (split black gram) - 15 grams
2. Yogurt (curd) - 60 grams
3. Water - as required for soaking and mixing (approximately 20 grams)
4. Salt - to taste (about 1 gram)
5. Roasted cumin powder - a pinch
6. Red chili powder - a pinch
7. Chaat masala - a pinch
8. Sugar - a pinch (optional)
9. Fresh coriander leaves (chopped) - for garnish (about 1 gram)
10. Tamarind chutney - 1 teaspoon (about 5 grams)
11. Mint chutney - 1 teaspoon (about 5 grams)
12. Oil - for deep frying (amount needed for frying will be more than consumed in the dish)

Instructions:

1. Soak and Grind Urad Dal: Rinse and soak urad dal in water for about 4-5 hours. Drain and grind it into a smooth batter with minimal water. Add a pinch of salt to the batter.
2. Fry Vadas: Heat oil in a pan for deep frying. Drop small spoonfuls of the batter into the hot oil and fry until golden brown and crispy. Remove and drain on paper towels.
3. Soak Vadas: Soak the fried vadas in lukewarm water for about 10-15 minutes. Gently squeeze out the excess water and set them aside.
4. Prepare Yogurt Mixture: In a bowl, whisk the yogurt until smooth. Add a pinch of salt and sugar (if using). Mix well.
5. Assemble Dahivada Raita: Place the soaked vadas in the yogurt mixture. Ensure they are fully coated with yogurt.
6. Season and Garnish: Sprinkle roasted cumin powder, red chili powder, and chaat masala over the top. Drizzle with tamarind chutney and mint chutney. Garnish with chopped coriander leaves.
7. Serve: Serve chilled or at room temperature as a side dish or snack.

This recipe is scaled down for a small portion, so adjust the spices and seasoning according to your taste preference.

To prepare 100 grams of Daal Makhni, you need to scale down the ingredients accordingly. Here’s a list of ingredients and their approximate amounts needed for 100 grams of Daal Makhni:

Ingredients:

1. Whole black lentils (urad dal) - 30 grams
2. Red kidney beans (rajma) - 10 grams
3. Water - 100 grams (for soaking and cooking the lentils)
4. Onion (finely chopped) - 10 grams
5. Tomato puree - 20 grams
6. Ginger-garlic paste - 1/2 teaspoon (about 2 grams)
7. Green chili (slit) - 1 small (about 2 grams)
8. Butter - 1 teaspoon (about 4 grams)
9. Cream - 1 teaspoon (about 4 grams)
10. Oil - 1/2 teaspoon (about 2 grams)
11. Salt - to taste (about 1 gram)
12. Turmeric powder - a pinch
13. Red chili powder - a pinch
14. Coriander powder - a pinch
15. Cumin seeds - a pinch
16. Garam masala - a pinch
17. Kasuri methi (dried fenugreek leaves) - a pinch
18. Fresh coriander leaves (chopped) - for garnish (about 1 gram)

Instructions:

1. Soak Lentils and Beans: Rinse and soak the whole black lentils and red kidney beans in water overnight or for at least 6-8 hours. Drain and rinse them before cooking.
2. Cook Lentils and Beans: In a pressure cooker, add the soaked lentils and beans with enough water (approximately 60 grams). Pressure cook for about 15-20 minutes until they are soft and fully cooked. Mash them slightly and set aside.
3. Prepare the Base: Heat oil and butter in a pan. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown.
4. Add Spices and Tomato Puree: Add ginger-garlic paste and green chili, and sauté for a minute. Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
5. Combine Lentils and Masala: Add the cooked lentils and beans to the pan. Mix well and add water as needed to adjust the consistency. Simmer on low heat for about 15-20 minutes, stirring occasionally.
6. Finish with Cream and Fenugreek: Add cream, garam masala, and kasuri methi. Mix well and simmer for another 5 minutes.
7. Garnish and Serve: Garnish with fresh coriander leaves and a dollop of butter or cream before serving. Serve hot with naan, roti, or rice.

This recipe is scaled down for a small portion, so adjust the spices and seasoning according to your taste preference.

To prepare 100 grams of Sindhi Biryani, you need to scale down the ingredients accordingly. Here's a list of ingredients and their approximate amounts needed for 100 grams of Sindhi Biryani:

Ingredients:

1. Basmati rice - 40 grams
2. Chicken or Mutton (boneless, cut into small pieces) - 30 grams
3. Onion (thinly sliced) - 10 grams
4. Tomato (finely chopped) - 10 grams
5. Yogurt - 10 grams
6. Potato (cubed and fried) - 10 grams
7. Green peas (optional) - 5 grams
8. Green chili (slit) - 1 small (about 2 grams)
9. Ginger-garlic paste - 1/2 teaspoon (about 2 grams)
10. Fresh coriander leaves (chopped) - 1 teaspoon
11. Fresh mint leaves (chopped) - 1 teaspoon
12. Oil or ghee - 1 teaspoon (about 4 grams)
13. Salt - to taste (about 1 gram)
14. Turmeric powder - a pinch
15. Red chili powder - a pinch
16. Coriander powder - a pinch
17. Cumin seeds - a pinch
18. Bay leaf - 1 small
19. Cardamom pods - 1
20. Cloves - 1-2
21. Cinnamon stick - a small piece
22. Black peppercorns - a pinch
23. Biryani masala or Garam masala - a pinch
24. Saffron (optional) - a few strands soaked in a teaspoon of warm milk
25. Water - as required (approximately 80-100 grams)

Instructions:

1. Prepare the Rice: Rinse the basmati rice and soak it for 20 minutes. Cook the rice in boiling water with a pinch of salt and a few drops of oil until it is 70-80% done. Drain and set aside.
2. Cook the Meat: Heat oil or ghee in a pan. Add cumin seeds, bay leaf, cardamom, cloves, cinnamon, and black peppercorns. Sauté for a few seconds until fragrant.
3. Sauté Onions and Spices: Add sliced onions and sauté until golden brown. Add ginger-garlic paste and green chili, and sauté for another minute. Add chopped tomatoes and cook until they soften.
4. Add Meat and Spices: Add the chicken or mutton pieces, turmeric powder, red chili powder, coriander powder, and biryani masala. Cook until the meat is browned and partially cooked.
5. Incorporate Yogurt and Herbs: Add yogurt, chopped coriander, and mint leaves. Mix well and cook until the meat is tender and the masala is well combined.
6. Layer the Biryani: In a small pot or pan, layer half of the partially cooked rice. Add the cooked meat and masala mixture, then add the remaining rice on top. Sprinkle fried potato cubes, green peas, and saffron milk if using.
7. Dum Cooking: Cover the pan with a tight-fitting lid or aluminum foil to trap the steam. Cook on low heat (dum) for about 10-15 minutes, allowing the flavors to meld and the rice to finish cooking.
8. Serve: Gently fluff the biryani with a fork, garnish with fresh coriander and mint leaves, and serve hot with raita or salad.

This recipe is scaled down for a small portion, so adjust the spices and seasoning according to your taste preference

To prepare 100 grams of fish curry, you'll need to adjust the ingredient quantities accordingly. Here's a list of ingredients and their approximate amounts needed for 100 grams of fish curry:

Ingredients:

1. Fish (cut into pieces) - 50 grams
2. Onion (finely chopped) - 20 grams
3. Tomato (finely chopped) - 10 grams
4. Garlic (minced) - 1-2 cloves (about 2 grams)
5. Ginger (grated) - 1/2 inch piece (about 2 grams)
6. Green chili (slit) - 1 small (about 2 grams)
7. Coconut milk - 20 grams
8. Tamarind paste - 1/2 teaspoon (about 2 grams)
9. Oil - 1 teaspoon (about 4 grams)
10. Salt - to taste (about 1 gram)
11. Turmeric powder - 1/8 teaspoon (a pinch)
12. Red chili powder - 1/4 teaspoon
13. Coriander powder - 1/2 teaspoon
14. Cumin powder - 1/4 teaspoon
15. Mustard seeds - 1/4 teaspoon
16. Fenugreek seeds - a pinch
17. Curry leaves - a few leaves (about 1 gram)
18. Water - as required (approximately 10-20 grams)

Instructions:

1. Marinate the Fish: Marinate the fish pieces with a pinch of salt, turmeric, and red chili powder. Let it sit for about 10 minutes.
2. Prepare the Base: Heat oil in a pan. Add mustard seeds and fenugreek seeds. Once they splutter, add curry leaves.
3. Sauté: Add finely chopped onions, green chili, garlic, and ginger. Sauté until onions turn golden brown.
4. Add Tomatoes and Spices: Add tomatoes and cook until they soften. Add the remaining turmeric, red chili powder, coriander powder, and cumin powder. Mix well.
5. Coconut Milk and Tamarind: Add coconut milk and tamarind paste. Mix thoroughly.
6. Cook the Fish: Add marinated fish pieces and a bit of water if the curry is too thick. Let it simmer until the fish is cooked through.
7. Adjust Seasoning: Add salt to taste and adjust the consistency with water if needed. Cook for a few more minutes.
8. Serve: Garnish with fresh curry leaves and serve hot with rice or bread.

This recipe is for a small quantity, so adjust the spices and seasoning according to your taste preference.

Garam Masala is a blend of ground spices commonly used in Indian cuisine to add warmth and flavor to dishes. The composition can vary widely depending on regional and personal preferences, but here is a typical list of ingredients found in a 100g pack of Garam Masala:

Typical Ingredients

1. Coriander Seeds (Dhania)

   • Description: Provides a mild, sweet, and citrusy flavor.
   • Nutritional Information: Rich in fiber, calcium, iron, and magnesium.

2. Cumin Seeds (Jeera)

   • Description: Adds an earthy, nutty flavor.
   • Nutritional Information: Good source of iron, magnesium, and antioxidants.

3. Black Peppercorns (Kali Mirch)

   • Description: Contributes a sharp, pungent heat.
   • Nutritional Information: Contains piperine, which aids in digestion and nutrient absorption.

4. Cinnamon Sticks (Dalchini)

   • Description: Adds a sweet, warm flavor.
   • Nutritional Information: High in antioxidants and anti-inflammatory properties.

5. Cardamom Pods (Elaichi)

   • Description: Imparts a sweet, floral aroma and flavor.
   • Nutritional Information: Contains fiber, vitamins, and minerals, including manganese.

6. Cloves (Laung)

   • Description: Provides a strong, sweet, and spicy flavor.
   • Nutritional Information: Rich in antioxidants and eugenol, which has anti-inflammatory properties.

7. Bay Leaves (Tej Patta)

   • Description: Adds a subtle, aromatic flavor.
   • Nutritional Information: Contains vitamins A and C, calcium, and iron.

8. Nutmeg (Jaiphal)

   • Description: Contributes a sweet, nutty flavor.
   • Nutritional Information: Contains fiber, vitamins, and essential oils with medicinal properties.

9. Mace (Javitri)

   • Description: Adds a similar flavor to nutmeg but slightly more intense.
   • Nutritional Information: Rich in vitamins A and C, iron, and calcium.

10. Fennel Seeds (Saunf)

    • Description: Provides a sweet, anise-like flavor.
    • Nutritional Information: Contains fiber, antioxidants, and vitamins.

Optional Ingredients (Depending on the Recipe)

1. Star Anise

   • Description: Adds a sweet, licorice-like flavor.
   • Nutritional Information: High in antioxidants and vitamin C.

2. Black Cardamom (Badi Elaichi)

   • Description: Imparts a smoky flavor.
   • Nutritional Information: Rich in fiber and essential oils.

3. Dry Ginger (Saunth)

   • Description: Adds a warm, spicy flavor.
   • Nutritional Information: Contains gingerol, which has anti-inflammatory and antioxidant effects.

4. Caraway Seeds (Shahi Jeera)

   • Description: Offers a sweet, slightly bitter flavor.
   • Nutritional Information: Good source of fiber and essential nutrients.

Nutritional Profile (Approximate per 100g)

• Calories: 350-400 kcal
• Protein: 10-15g
• Fat: 10-20g
• Carbohydrates: 50-60g
• Fiber: 25-35g
• Sodium: 50-150mg

Usage Tips

• Cooking: Add during the cooking process to infuse dishes with its aromatic flavor. Often used in curries, stews, soups, and marinades.
• Finishing Spice: Can be sprinkled over dishes at the end of cooking for an added burst of flavor.
• Storage: Store in an airtight container in a cool, dark place to maintain its potency and freshness.

Health Considerations

• Digestive Aid: Many of the spices in Garam Masala are known to aid in digestion.
• Antioxidants: Rich in antioxidants, which help combat oxidative stress and inflammation.
• Anti-inflammatory Properties: Spices like cloves, cinnamon, and ginger have anti-inflammatory effects.

Garam Masala is a versatile spice blend that enhances the flavor of a wide range of dishes, making it a staple in Indian cooking

Kasoori Methi, or dried fenugreek leaves, is typically used as a single-ingredient product made from the leaves of the fenugreek plant. However, in some commercial preparations, you might find additional ingredients to enhance preservation or flavor. Here are the details of the ingredients and their characteristics:

Main Ingredient

1. Dried Fenugreek Leaves (Trigonella foenum-graecum):
   • Description: Kasoori Methi consists primarily of dried leaves of the fenugreek plant.
   • Properties: The leaves are greenish-brown and have a strong, distinctive aroma and a slightly bitter, nutty taste.

Possible Additional Ingredients in Commercial Products

2. Anti-caking Agents:

   • Purpose: Added to prevent clumping and ensure that the dried leaves remain free-flowing.
   • Examples: Silicon dioxide, calcium silicate.

3. Preservatives:

   • Purpose: Used to extend the shelf life of the dried leaves by preventing mold and bacterial growth.
   • Examples: BHT (Butylated Hydroxytoluene), citric acid.

4. Salt:

   • Purpose: Occasionally added to enhance flavor and act as a preservative.
   • Concentration: Typically minimal, if present.

Characteristics and Nutritional Information

• Vitamins: Rich in vitamins A, C, and K.
• Minerals: High in iron, calcium, magnesium, and potassium.
• Dietary Fiber: Good source of fiber, aiding in digestion.
• Antioxidants: Contains flavonoids and other antioxidants that help reduce inflammation.

Health Benefits

• Digestive Aid: Helps improve digestion and alleviate constipation.
• Blood Sugar Control: Can help regulate blood sugar levels, beneficial for diabetics.
• Cholesterol Reduction: May aid in lowering cholesterol levels.
• Anti-inflammatory: Possesses anti-inflammatory properties that can benefit overall health.

Usage Tips

• Crush Before Use: Crushing the dried leaves between your palms before adding them to dishes can help release their flavor.
• Rehydrate: Soaking the leaves in warm water before use can enhance their texture and flavor in dishes.
• Storage: Keep in an airtight container in a cool, dry place to maintain freshness.

Culinary Uses

• Indian Curries and Dals: Adds a unique flavor to various curries and lentil dishes.
• Breads: Used in making Indian breads like parathas and naan.
• Flavoring: Can be used to flavor meats, vegetables, and even some stews and soups.

Precautions

• Allergies: People allergic to legumes may also react to fenugreek.
• Pregnancy and Lactation: While it can increase milk production in nursing mothers, excessive consumption during pregnancy is not recommended due to the potential for uterine contractions.

Kasoori Methi, with its unique flavor and numerous health benefits, is a valuable addition to a wide range of dishes, enhancing both taste and nutritional value

Kadi Pakoda with Jeera Rice is a popular North Indian dish consisting of a yogurt-based curry with gram flour fritters (pakodas) and cumin-flavored rice. Here are the detailed ingredients for both components:

Kadi Pakoda Ingredients:

For the Pakodas (Fritters):

1. Gram Flour (Besan): 1 cup
2. Onions: 1 medium, finely chopped
3. Green Chilies: 1-2, finely chopped
4. Coriander Leaves: 2 tablespoons, chopped
5. Red Chili Powder: 1/2 teaspoon
6. Turmeric Powder: 1/4 teaspoon
7. Asafoetida (Hing): A pinch
8. Baking Soda: A pinch (optional, for fluffiness)
9. Salt: To taste
10. Water: As needed to make the batter
11. Oil: For deep frying

For the Kadi (Yogurt Curry):

1. Yogurt: 2 cups, whisked
2. Gram Flour (Besan): 2-3 tablespoons
3. Water: 4 cups
4. Turmeric Powder: 1/2 teaspoon
5. Red Chili Powder: 1/2 teaspoon
6. Ginger-Garlic Paste: 1 teaspoon
7. Salt: To taste

Tempering for Kadi:

1. Oil or Ghee: 2 tablespoons
2. Mustard Seeds: 1 teaspoon
3. Cumin Seeds: 1 teaspoon
4. Fenugreek Seeds: 1/2 teaspoon
5. Asafoetida (Hing): A pinch
6. Dried Red Chilies: 2-3
7. Curry Leaves: 8-10
8. Onion: 1 medium, sliced (optional)
9. Tomato: 1 medium, chopped (optional)

Jeera Rice Ingredients:

1. Basmati Rice: 1 cup
2. Water: 2 cups
3. Cumin Seeds (Jeera): 1 teaspoon
4. Bay Leaf: 1
5. Green Cardamom Pods: 2
6. Cloves: 2-3
7. Cinnamon Stick: 1 small piece
8. Ghee or Oil: 2 tablespoons
9. Salt: To taste

Preparation Steps:

Pakodas:

1. Mix all the ingredients for the pakodas in a bowl to form a thick batter.
2. Heat oil in a deep frying pan.
3. Drop small portions of the batter into the hot oil and fry until golden brown.
4. Remove and drain on paper towels.

Kadi:

1. In a large bowl, whisk together the yogurt, gram flour, water, turmeric, red chili powder, and salt until smooth.
2. In a large pot, heat oil or ghee and add mustard seeds, cumin seeds, fenugreek seeds, asafoetida, dried red chilies, and curry leaves.
3. Once the seeds splutter, add ginger-garlic paste and sauté for a minute.
4. (Optional) Add sliced onions and chopped tomatoes, and cook until soft.
5. Pour the yogurt mixture into the pot, stirring continuously to avoid lumps.
6. Bring to a boil, then reduce heat and let it simmer for 20-30 minutes, stirring occasionally.
7. Add the fried pakodas to the kadi and let it simmer for another 5-10 minutes.

Jeera Rice:

1. Rinse the basmati rice under running water until the water runs clear. Soak for 20-30 minutes and then drain.
2. Heat ghee or oil in a pot and add cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick.
3. Once the spices release their aroma, add the drained rice and sauté for a minute.
4. Add water and salt, and bring to a boil.
5. Reduce heat to low, cover the pot, and let the rice cook until all the water is absorbed and the rice is tender (about 15-20 minutes).
6. Fluff the rice with a fork before serving.

Enjoy your Kadi Pakoda with Jeera Rice!

For a dish like "Hiriyali Chaap," which features a green, herb-infused marinade or gravy, the ingredient list typically includes:

1. Soy Chaap: The main ingredient, made from soybean protein, serving as a vegetarian substitute for meat.

2. Spinach: Fresh spinach leaves are often used to give the dish its green color and add nutritional value.

3. Coriander Leaves (Cilantro): Fresh coriander leaves are used for their vibrant green color and fresh flavor.

4. Mint Leaves: Fresh mint leaves are added to give a refreshing taste and enhance the green color.

5. Green Chilies: Green chilies are used to add heat and a spicy kick to the dish.

6. Yogurt: Yogurt is commonly used in the marinade to tenderize the chaap and add a tangy flavor.

7. Ginger-Garlic Paste: A paste made from fresh ginger and garlic is often used to add aroma and depth of flavor.

8. Spices: Various spices such as garam masala, cumin powder, coriander powder, and salt are used to season the dish.

9. Lemon Juice: Fresh lemon juice is added for acidity and to enhance the flavors of the herbs.

10. Oil or Butter: Used for cooking the chaap and in the marinade to help coat and flavor the chaap.

11. Cream (optional): Fresh cream can be added for richness and to balance the flavors if desired.

The specific ingredients and their quantities may vary based on the recipe and personal preferences. The herbs and spices are blended into a paste that coats the soy chaap, giving it a distinctive green color and fresh, herbaceous flavor

For a dish like "Malai Chaap," the ingredient list typically includes:

1. Soy Chaap: Soy chaap is the main ingredient, made from soybean protein. It is a vegetarian substitute for meat and is often used in Indian cuisine to make various dishes.

2. Malai (Cream): Malai, or cream, is used to create a rich and creamy gravy or marinade for the soy chaap. It adds richness and enhances the flavor of the dish.

3. Yogurt: Yogurt may be used to marinate the soy chaap or added to the gravy to provide a tangy flavor and tenderize the chaap.

4. Spices: Various spices such as garam masala, turmeric, coriander powder, cumin powder, chili powder, and others may be used to season the dish and add flavor.

5. Ginger-Garlic Paste: A paste made from fresh ginger and garlic is often used to add aroma and flavor to the dish.

6. Onions and Tomatoes: Onions and tomatoes are commonly used to create the base of the gravy, adding sweetness and acidity to balance the flavors.

7. Fresh Cream: Fresh cream may be added to the dish to enhance the richness and creaminess of the gravy.

8. Garnishes: Garnishes such as chopped coriander leaves, green chilies, and cream may be added for presentation and additional flavor.

The specific ingredients and their quantities may vary based on the recipe and personal preferences.

For a product like "Tamarind 200G," the ingredient list typically includes:

1. Tamarind: The primary and usually the only ingredient.

Tamarind is a tropical fruit commonly used in cooking for its sweet and tangy flavor. It is often used in Asian, African, and Latin American cuisines to add acidity and depth of flavor to dishes such as curries, chutneys, sauces, and beverages.

Tamarind is generally sold as a single-ingredient product without any additives or preservatives. However, it's always a good idea to check the packaging for the specific ingredient list and any potential allergens or additives, especially if you have dietary restrictions or allergies.

For a product like "Alphonso Mango Pulp," the ingredient list typically includes:

1. Alphonso Mango Pulp: The primary ingredient.

Alphonso mango pulp is made from the pulp of ripe Alphonso mangoes, a variety known for its sweet and flavorful taste. The pulp is extracted from the fruit and processed into a smooth consistency.

Depending on the brand and manufacturer, some Alphonso mango pulp products may contain additional ingredients such as sugar or citric acid to enhance flavor and preserve freshness. However, in most cases, the ingredient list will primarily consist of Alphonso mango pulp.

As always, it's a good idea to check the packaging for the specific ingredient list and any potential allergens or additives, especially if you have dietary restrictions or allergies.

For a product like "Toor Dal," the ingredient list typically includes:

1. Toor Dal (Pigeon Peas): The primary and usually the only ingredient.

Toor dal, also known as arhar dal or pigeon peas, is a type of lentil commonly used in Indian cuisine. It is rich in protein, fiber, and various nutrients.

Toor dal is generally sold as a single-ingredient product without any additives or preservatives. However, it's always a good idea to check the packaging for the specific ingredient list and any potential allergens or additives, especially if you have dietary restrictions or allergies.

For a product like "Brown Lentils," the ingredient list typically includes:

1. Brown Lentils: The primary and usually the only ingredient.

Brown lentils are a type of legume commonly used in cooking, particularly in soups, stews, salads, and side dishes. They are rich in protein, fiber, and various nutrients.

Brown lentils are generally sold as a single-ingredient product without any additives or preservatives. However, it's always a good idea to check the packaging for the specific ingredient list and any potential allergens or additives, especially if you have dietary restrictions or allergies.