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Showing 17–32 of 95 results
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Desi Chick Peas
Desi Chickpeas, also known as Bengal Gram or Kala Chana, is a variety of chickpeas that differ from the Kabuli chickpea variety. Desi Chickpeas are smaller, darker, and have a rougher coat compared to Kabuli chickpeas, which are larger, lighter in colour, and have a smoother coat.They are usually dark brown, black, or tan in colour, with variations depending on the specific type Chickpeas have a nuttier and earthier flavour compared to Kabuli chickpeas.
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Dhana
“Dhana” is the Hindi term for coriander seeds. Dhana refers to the seeds of the coriander plant (Coriandrum sativum), which is a member of the parsley family. Coriander seeds have a citrusy, slightly sweet, and earthy flavour. They are different in taste from coriander leaves, also known as cilantro. Dhana is a versatile spice used in various cuisines worldwide. It is a common ingredient in spice blends, curries, soups, stews, and pickles. Additionally, coriander seeds are often roasted and ground to enhance their flavour.
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Dhana Dal
Dhania ka chawal or Dhana Dal is the core of the coriander seed. Once the outer shell is removed from the coriander seed it reveals a soft, fleshy inner core that is removed and used in making mukhwas or other recipes. Dhana dal is a very healthy ingredient & has a slight citrus & earthy flavour.
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Dry Dates
Dry dates are simply dates that have undergone a drying process to remove most of their water content. Dry dates are dried varieties of dates, which are the fruit of the date palm tree (Phoenix dactylifera). Dates are typically dried naturally in the sun or through mechanical drying methods, resulting in a reduced moisture content. Dry dates are wrinkled, darker in colour, and have a chewy texture compared to fresh dates. They are often smaller in size than their fresh counterparts.
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Dry Ginger
Dry ginger, also known as dried ginger or ginger powder, is derived from the rhizome of the ginger plant (Zingiber officinale). Dry ginger is made by drying and powdering fresh ginger rhizomes, which are the underground stems of the ginger plant. Dry ginger has a warm, spicy, and slightly sweet flavour, similar to fresh ginger but more concentrated.
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Frozen Green Peas
Frozen green peas are a convenient and versatile frozen vegetable option that retains the natural sweetness and nutritional benefits of fresh peas. Green peas are harvested at their peak ripeness, quickly processed, and then frozen to preserve their flavour, texture, and nutritional content. Green peas are a good source of essential nutrients, including dietary fibre, vitamins (such as vitamins C and B vitamins), minerals (such as potassium and iron), and antioxidants.
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Frozen Mix Vegetable
Frozen mixed vegetables are a convenient and versatile option for adding a variety of vegetables to meals. Frozen mixed vegetables typically contain a combination of various vegetables, such as peas, carrots, green beans, corn, and lima beans. The specific vegetables can vary depending on the product. Mixed vegetables provide a range of essential nutrients, including vitamins, minerals, and dietary fibre. The variety of vegetables in the mix contributes to a well-rounded nutritional profile.
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Frozen Sweet Corn Cob
Frozen sweet corn cob refers to fresh sweet corn that has been harvested, processed, and then frozen to retain its flavour and nutritional content. Sweet corn cobs are harvested at their peak ripeness when the kernels are sweet and tender. The corn is then quickly processed to maintain freshness. Sweet corn is a good source of essential nutrients, including dietary fibre, vitamins (such as vitamin C and B vitamins), and minerals (such as potassium and manganese).
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Frozen Sweet Corn Kernell
Frozen sweet corn kernels are small, individual corn pieces that have been harvested, processed, and frozen to maintain their flavour and nutritional content. Sweet corn kernels are harvested at their peak ripeness when they are sweet and tender. The corn is then quickly processed to retain its freshness before being frozen. Frozen sweet corn kernels can be quickly cooked by boiling, steaming, microwaving, or sautéing. They can be used in both cooked and uncooked dishes, offering flexibility in the kitchen.
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Frying Panipuri
Panipuri, also known as golgappa or puchka, is a popular street food in India, and frying panipuri refers to a specific preparation method. Frying panipuri involves deep-frying the small, round puris until they puff up and become crispy. The frying process adds a delightful crunch to the puris, creating a contrast with the soft fillings.
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Frymes Nalli
These are small colored flakes that come in circular and star shapes, made of rice, tapioca, potato flour they taste best when fried in oil and sprinkled with tangy chat masala or amchur They make a delicious tea-time snack when fried and served.
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Green Millet
Green Millet, also known as Bajra, is a small-seeded grass that belongs to the Poaceae family. Green Millet is a drought-resistant cereal crop that is grown in various regions around the world. It is particularly well-suited for arid and semi-arid climates. The seeds of Green Millet are small, and round, and can vary in colour from light green to yellowish-brown. Green Millet is a good source of complex carbohydrates, dietary fibre, and essential nutrients such as iron, magnesium, and B vitamins. Green Millet is naturally gluten-free, making it suitable for individuals with gluten sensitivities or those following a gluten-free diet.
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Green Moong bean
Green Moong Beans, also known as mung beans or green gram, are small, green, cylindrical-shaped legumes that belong to the legume family. Green Moong Beans are a rich source of plant-based protein, dietary fibre, vitamins (especially B vitamins), and minerals (including iron, magnesium, and potassium). These beans are versatile and used in various culinary applications. They are often sprouted and used in salads, stir-fries, curries, and soups. In some cuisines, they are ground into a paste to make batter for dosas and crepes.
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Gulkand
Gulkand is a sweet preserve made from rose petals and sugar. Gulkand is primarily made by layering fresh rose petals with sugar in a glass jar. Over time, the natural moisture in the petals combines with the sugar, creating a sweet and fragrant preserve. The preserve is typically made using the petals of fragrant and edible rose varieties, such as Damask roses or desi roses, known for their pleasant aroma. Gulkand has a unique flavour that combines the sweetness of sugar with the floral essence of rose petals. It has a rich and aromatic taste.
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Idli Rawa
Idli Rawa, also known as Idli Rava or Rice Rava, is a coarsely ground form of rice that is a key ingredient in making idlis, a popular South Indian steamed rice cake. Idli Rawa is made of coarsely grinding parboiled rice. It has a granular texture, finer than traditional rice but coarser than rice flour. It is a primary ingredient in the preparation of idlis, a traditional South Indian breakfast item. Idlis made from Idli Rawa are known for their soft and spongy texture.
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Jaggerry
Jaggery, also known as “gur” in Hindi, is a traditional non-centrifugal cane sugar consumed in some countries in Asia and the Americas. Jaggery is made by concentrating sugarcane juice or sap from palm trees. The juice is boiled to produce a thick, concentrated syrup, which is then solidified and moulded into blocks or cakes. The primary ingredient in jaggery is either sugarcane juice or sap from date palms, coconut palms, or other palm trees. The natural concentration of sugars gives jaggery its sweet taste.