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Semolina is a coarse flour made from durum wheat, a hard type of wheat. When ground into a flour, durum wheat is known as semolina and used all over the world in bread, pasta, and porridge. This flour is darker and more golden in color than all-purpose fl
Bombay Mixture is a traditional Indian Snack Containing Spicy Mixture Of Gram Flour Noodles, Gram Pulse, Green Peas And Peanuts. It is one of the well known snack and brand in India. It's commonly served with evening tea time snack and as well as for garn
Extra Hot Chilli Powder is ground from the finest and most pungent red chillies. It has a hot flavour, enhancing other ingredients and the dish as a whole. As hot food is an acquired taste, Hot Chilli Powder may be used sparingly.
This is a mild powder, with the asafoetida powder mixed with flour and turmeric for a more well-rounded flavour. ... Add a pinch of asafoetida to general curry-type meals and preserves, very early on in the cooking process in order to bring out the full f
Gulab jamun is a beloved Indian dessert consisting of fried balls of a dough made from milk solids and semolina, soaked with an aromatic syrup spiced with green cardamom, rose water, saffron, and more.
The main difference between dried and fresh curry leaves is that the fresh ones have a stronger aroma and more flavor than the drained
Hot, fresh and best variety Green Chillies are made into a special pickle garnished with exciting ingredients. ... Contains: Sliced Green Chillies, Refined Rice Bran Oil, Iodized Salt, Lime Juice, Fenugreek Powder, Turmeric Powder, Acetic Acid and Mixed S
Chana dal, also known as split Bengal Gram, is produced by removing the outer layer of Kala Chana (black chickpeas) and then splitting the kernel. It is slightly larger in size than most other legumes, yellow in colour and has a delicious, mildly sweet an
Roasted Vermicelli can be used to prepare sweets and desserts like payasam, sweet seviyan.
Moong dal is the split version of whole mung beans also known as green gram, either with or without skin. The skinned version is known as yellow moong dal, yellow dal or yellow petite lentils. Split version with the skin is known as chilka moong dal, chil
It is rich in monounsaturated fatty acids. People have long used mustard oil in cooking and alternative medicine. It is common in Asian, notably Indian, cuisines. The oil's strong taste comes from a compound that is also present in horseradish and wasabi.
Soya chunks are made using soy flour that has been 'defatted' or the oil is removed. They are the byproducts left after extracting soybean oil and have a rough texture when left dry. ... Soya chunks are also very versatile and can also be cooked to have a
Ginger powder is also known as “sonth” in India, which is buff-colored ground spice made from dried rhizome of Ginger . Ginger powder has a pungent hot, sweet and spicy flavor.
Black lentil is also known as 'Urid' or 'Urad' beans and is a black lentil called Matpe beans. Popular ingredient in Indian food, these are also available split as 'Urad Dal Chilka' and split & skinned as 'Urad Dal
Brooke Bond Red Label is one of India's largest selling tea brands. When made with a touch of your love, it gives your family that irresistible great taste .
TRS Brown Mustard seed consists of small round seeds of the mustard plant that are sharp and nutty in taste. During the grinding process, the powerful aroma of the seeds develops completely and is ideal for seasoning all kinds of dishes.
Roasted Daria Split, is obtained by roasting chana dal. It gives chickpeas a wonderfully rich and nutty taste. Roasted chana dal is tiny, tough, creamy-white with a little aroma or taste and should be crispy.
TRS Ginger Garlic paste is an authentic paste made from the combination of the world's finest garlic bulbs and ginger roots. TRS Minced Pastes are a delicious and authentic way to enhance your cooking.
MTR Puliogare Powder is a ready-to-add masala used in the preparation of popular South Indian tamarind rice. Made from a select variety of spices, this masala gives your rice preparation a tangy and flavourful twist. Simply add the mix to rice and garnish
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