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Category: Ready To Cook

Ready To Cook

Showing all 16 results

  • Avalakki Chitranna or Poha is a popular breakfast dish made with flattened rice ( a flat,dry , flakes of rice)

     

     

    How to Use :

    In a kadai, add 1.5 tsp oil/ghee, 1/2 chopped med onion(optional). Fry until cooked. Bring to boil 1 cup water. Add salt as per taste (about 1/2tsp rcmd).Add Param Poha Mix while stirring on simmer. Garnish with chopped coriander , lime juice .Serve hot with pickle or chutney or chutney powder.

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  • Basundi is a cold milk based dessert made with kesar, milk and nuts. Can be made vegan with vegan

     

    How to Use :

    Bring to boil full Cream half liter milk, add Kulfi mix while stirring on simmer. Bring to boil again on med flame and stir for 15 minutes. Refrigerate and enjoy

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  • Falooda is a cold dessert made with vermicelli, tulsi seeds and milk. It’s typically enjoyed with cut fruits and ice cream Can be made vegan with vegan milk

     

     

    How to Use :

    Bring to boil half liter milk. Add Falooda mix while stirring on simmer. Bring to boil again. Cool and refrigerate.Make your own dessert with fresh cut fruits or choclate chips or ice cream.

     

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  • Idly is a steamed , soft and fluffy delicacy made from a fermented batter of rice and urad dal. A high protein and light breakfast – it is typically eaten with sambar and chutney.

     

    How to Use :

    Whisk idly Mix + 1/4 cup hung curd + 3/4 cup water well. Soak 4 hours min or overnight.
    To make instantly soak for 15 minutes with a pinch of baking soda. Serve hot with chutney or chutney powder.

    Please note: If not using soda or eno, Keep in warm place or in pre-heated oven. ( fermentation occurs best 26-32C. )

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  • Jeera rice is a popular Indian dish made with Basmati rice (long grained rice ) and cumin seeds (jeera). It’s enjoyed with a side of gravy.

     

     

    How to Use :

    In a pressure cooker, add 2 tsp ghee, saute 1/2 chopped med. Onion. Add 1 cup water and ½ tsp salt. Add Jeera Mix while stirring on simmer. Cook for 1 whistle.

    Serve hot with gravy of your choice.

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  • Kharabath is a popular breakfast dish from Karnataka made with Semolina. It’s a masala variant of the popular Rava Upma.

     

     

    How to Use :

    In a kadai, add 2 tsp ghee, saute 1/2 chopped med. onion, 1/2 tomato, 1/8 cup vegetables of your choice. Add 3 cups water and boil. Add kharabath mix while stirring on simmer.

    Garnish with chopped coriander , lime juice.(optional). Serve hot with pickle or chutney or chutney powder

     

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  • Khichdi is a spicier variant of the pongal , typically eaten with vegetables in South India. A high protein breakfast made with rice and lentils.

     

     

    How to Use :

    In a pressure cooker, add 2 tbsp ghee/oil, saute 1 med chopped onion, 1 med chopped tomato(optional) .Bring to boil 3 cups water. Add salt according to taste( 1/2 tsp recmd) and add Khichdi Mix while stirring. Cook for 2 whistles. Serve hot .

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  • Kodbale is a snack from Karnataka made with roasted gram flour and rice flour. The “ bale “ in the name means bangle since the snack resembles a bangle.

     

    How to Use:

    Add 1 tbsp hot oil and water to make soft dough. Take amlas sized dough, roll in your palms to make a ball- roll the ball to a rope shape and join edges to make circle. Deep fry in hot oil in batches in med- low flame to golden brown for 5-6 minutes. Enjoy with coffee/tea.

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  • Kulfi is a frozen dessert made with milk, nuts and cardamom.  Can be made vegan with vegan milk.

     

     

    How to Use :

    Bring to boil full Cream half liter milk, add Kulfi mix while stirring on simmer. Bring to boil again on med flame and stir for 15 minutes. Pour into Kulfi moulds, freeze and enjoy

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  • Cutlet in the Indian cuisine is typically made with  mashed vegetables and spices. Oats cutlet is healthy variant made with oats. Oats is heart healthy-  it helps bring down cholesterol

     

    How to Use :

    Mix Oats Cutlet Mix with water to Dough consistency. Mix Boiled Vegetables of your choice for a healthy snack. Take lemon sized ball, flatten and fry on tawa to golden brown. Serve hot with dip of your choice.

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  • Pesarettu is a type of dosa or crepe or cheela originating from Andhra Pradesh. It’s made entirely out of green gram and doesnt require fermentation. A high protein breakfast.

     

    How to Use :

    Mix Pesarettu Mix with water without lumps to a dosa batter consistency. Whisk for a minute. Pour the batter on hot tawa with a ladle and spread evenly. Garnish dosa on top with chopped onion coriander. Serve hot with chutney or chutney powder.

     

     

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  • Pongal is a popular South Indian dish made with rice and dal. Popularly made with ghee, this high protein breakfast is enjoyed with chutney and/or sambar on the side.

     

     

    How to Use :

    Bring to boil water 3 cups water in pressure cooker. To boiled water, add Pongal mix, salt according to taste(about 1/2 tsp rcmd) and 2 tbsp ghee .Cook for 3-4 whistles.Serve hot with chutney or chutney powder or sambar.

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  • Rava dosa is a type of dosa made from a thin batter of semolina or rava. A popular south indian dish , its enjoyed on its own or eaten with chutney and/or sambar.

    How to Use :

    Add water as required to make a watery consistency batter. Add salt according to taste(1/2tsp rcmd.) Add chopped corianderand pour from slight height starting from corners on hot tava pour thin dosa using a cup / ladle. Garnish wtih chopped onion and/ or green chilli on top .Serve hot with chutney or chutney powder.

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  • Rava Idly is a south indian break fast dish made with semolina/rava. Its a variant of idly.

     

    How to Use :

    Mix Rava Idly Mix with 1/2 cup curd and 1/2 cup water without any lumps and whisk for 1 minute. Rest for 15 minutes. Pour into idli moulds and steam for 10 minutes. Serve hot with chutney or chutney powder.

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  • Rava Upma is a simple dish made with semolina. Typically eaten as a snack, It can also be enjoyed as a snack

     

     

    How to Use :

    In a kadai, add 1.5 tsp oil/ghee, 1/2 chopped med onion,1/2 chopped med tomato , 1/8 cup vegetables of your choice.(optional).Fry until cooked. Add 3 cups water. Add salt as per taste (about 1/2tsp rcmd).Add Upma Mix while stirring on simmer.

    Garnish with chopped coriander and/or lime juice. (optional)Serve hot with pickle or chutney or chutney powder.

     

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  • Sajjige is a type of halwa madewith semolina or rava, ghee and milk.  This is a popular dish from Karnataka usually served with kharabath, upma, dosa or eaten as is.  It’s typically eaten hot. Kesaribath is a slight variation of Sajjige, where strands of Kesar is added to give it the yellow-orange color.  Can be made vegan with vegan milk.

     

     

    How to Use :

    Bring to boil 1/2 liter milk to Sajjige/ Kesaribath mix. Add 1 tbsp ghee. Add few strands of Kesar to make Kesaribath or enjoy your hot sajjige.

     

     

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