Satiating Jihva Chapalya

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Satiating Jihva Chapalya

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Tag: Natural

Showing 1–20 of 21 results

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

    Ingredients : Poha, Groundnuts, Chilli, Spices

    Qualities : Preservative – free and made with 100 % Natural ingredients.No fillers has been used.

    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.

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

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

    Ingredients : Dry fruits,cardamom,cornstarch, kesar, sugar

    Qualities : Preservative – free and made with 100 % Natural ingredients. No fillers has been used.

    How to Use :

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

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

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  • About : Rasam is a spiced soup that is made with tamarind or kokum, tomato, herbs and spices. It’s known for its tangy spicy flavour. It’s enjoyed with rice or savoured as a soup. Bele /Dal Rasam, popular in Karnataka is a healthy variant with lentils (Bele in Kannada).

    Ingredients : Toor Dal, Spices, Tamarind, Chilli, Curry Leaves, Salt

    Qualities : Preservative – free and made with 100 % Natural ingredients.No fillers has been used.

    How to Use :

    • Add 1 tsp oil, crackle mustard seeds and curry leaves, fry 1 med chopped tomato, 5-6 minced garlic.
    • Add 2 cups water (500ml). Add 2 tbsp Dal Rasam, bring to boil.
    • Garnish with chopped coriander.
    • Enjoy with hot rice or savor as a soup

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

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  • About : Bisibelebath powder is a spice blend used to make Bisibelebath, a dish originating from Karnataka made with rice , lentils and veggies. It is best enjoyed with kara boondi on the side.

    Ingredients : Chilli, Coriander ,Lentils, Pepper, Sesame seeds, Cardamom, Fenugreek, Cumin, Khas Khas, Curry leaves

    Qualities : Preservative – free and made with 100 % Natural ingredients. No fillers has been used.

    How to Use :

    • In a pressure cooker, add 2 tbsp oil, temper mustard seeds and curry leaves.
    • Add 1 chopped onion, tomato, 1 cup vegetables and fry.
    • Add 8 cups water,4 tbsp Bisibelebath powder, 1/4 tsp turmeric powder, salt to taste, 3 tbsp tamarind juice, 1 cup toor dal, 1 cup rice.
    • Cook for 4 whistles.
    • In kadai, fry groundnuts , cashew in 2tbsp ghee. Add this to cooked bisibelebath. Serves 4

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

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  • About : 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.

    Ingredients : Sugar, vanilla, dry fruits, vermicelli, tulsi seeds

    Qualities : Preservative – free and made with 100 % Natural ingredients.No fillers has been used.

    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 chocolate chips or ice cream.

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

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  • About : 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.

    Ingredients : Urad dal,rice,sugar,poha

    Qualities : Preservative – free and made with 100 % Natural ingredients.No fillers has been used.

    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. )

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

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  • About : 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

    Ingredients : Basmati rice, Spices, Chilli

    Qualities : Preservative – free and made with 100 % Natural ingredients.No fillers has been used.

    • 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.

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

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

    Ingredients : Rava, Dal, Spices, Curry leaves, Chilli, Masala Powder

    Qualities : Preservative – free and made with 100 % Natural ingredients. No fillers has been used.

    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

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

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

    Ingredients : Dal, Rice, Spices, Chilli, Curry Leaves

    Qualities : Preservative – free and made with 100 % Natural ingredients.No fillers has been used.

    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 .

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

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  • About : 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.

    Ingredients : Bengal gram flour, rice flour, coconut, spices, rava

    Qualities : Preservative – free and made with 100 % Natural ingredients.No fillers has been used.

    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.

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

     

     

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

    Ingredients : Dry fruits,cardamom, kesar, sugar, cornstarch

    Qualities : Preservative – free and made with 100 % Natural ingredients.No fillers has been used.

    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

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

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  • About : 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

    Ingredients : Oats, Masala Powder,Ginger, Salt, Poha,Semolina, Turmeric, Chilli

    Qualities : Preservative – free and made with 100 % Natural ingredients.No fillers has been used.

    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.

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

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  • About : 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.

    Ingredients : Green gram, cumin seeds, rice flour, chilli, ginger

    Qualities : Preservative – free and made with 100 % Natural ingredients.No fillers has been used.

    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.

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

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  • About : 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.

    Ingredients : Dal, Rice, Spices, Chilli, Curry Leaves

    Qualities : Preservative – free and made with 100 % Natural ingredients.No fillers has been use

    • 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.

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

     

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  • About : Puliogare powder is a spice / masala blend (powder) that is directly mixed with rice on heat . Puliogare is a spicy – tangy tamarind based rice dish originating from South India. It is known for its long shelf life and typically used as a travel food.

    Ingredients : Chilli, Pepper, Lentils, Coriander, Cumin, Fenugreek, Sesame seeds, Peanut, Mustard seeds, Mustard seeds, Tamarind, Salt

    Qualities : Preservative – free and made with 100 % Natural ingredients. No fillers has been used.

    How to Use :

    • In a kadai, heat 2 tbsp oil, add 2 tbsp Puliogare powder. Fry for a minute.
    • Add 3 cups cooked rice.
    • Mix well. Serves 3

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

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  • About : 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.

    Ingredients : Rava,rice flour, flour, spices

    Qualities : Preservative – free and made with 100 % Natural ingredients.No fillers has been used.

    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.

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

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

    Ingredients : Rava, Dal, Spices, Ginger

    Qualities : Preservative – free and made with 100 % Natural ingredients.No fillers has been used.

    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.

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

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

    Ingredients : Rava, Dal, Spices, Curry leaves, Chilli

    Qualities : Preservative – free and made with 100 % Natural ingredients.No fillers has been used.

    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.

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

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  • About : 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.

    Ingredients : Rava, sugar, Dry fruits, cardamom

    Qualities : Preservative – free and made with 100 % Natural ingredients.No fillers has been used.

    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.

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

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  • About : Sambar powder is a spice / masala blend (powder) blend originating from the Southern states. It is used to make sambar, a lentil-based stew made with vegetables , tamarind pulp and is typically eaten with rice, dosa, idly.

    Ingredients : Chilli, Coriander ,Lentils, Pepper, Sesame seeds, Cardamom, Fenugreek, Cumin, Khas Khas, Curry leaves

    Qualities : Preservative – free and made with 100 % Natural ingredients. No fillers has been used.

    How to Use :

    • In pressure cooker, cook: 1/4 cup toor dal, 1 cup vegetables, 2 whole tomatoes, 1/2 chopped onion, 4-5 garlic cloves, 5 cups water in cooker for 3-4 whistles.
    • In a kadai, add 2 tsp oil, crackle mustard seeds, curry leaves, add cooked and ground tomatoes, 1 tbsp tamarind juice, 4 tsp Sambar powder, 1/4 tsp turmeric powder, salt to taste . Fry for a minute. Add this masala to cooker and bring to boil. Serves 4

    Type : Vegetarian, Vegan

    Storage instructions : Store in an airtight container in a cool, dry place

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