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Tag: Organic

Organic

Showing 1–20 of 21 results

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

    Add

    • Salt
    • Water
    • Veggies

     

    Method :

    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

     

    Method:

    • Boil full fat 1/2 l milk
    • Add mix while stirring on simmer.Bring to boil again while stirring for 15 min.
    • Refrigerate and enjoy
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  • Add

    • Salt
    • Water
    • Veggies

     

    Method:

    Add 1 tsp oil, crackle mustard seeds and curry leaves, fry 1 med chopped tomatoand 5-6 minced garlic( optional ). 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

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  • Bisibelebath powder is a spice blend used to make Bisibelebath, a  gooey dish originating from Karnataka made with rice , lentils and veggies.

     

    METHOD:

    In a pressure cooker, add 2 tbsp oil, crackle mustard seeds and curry leaves. Add 1 chopped onion, tomato, 1 cup vegetables,fry until cooked. Add 8 cups water, 4 tbsp Param Bisibelebath powder, 1/4 tsp turmeric powder, salt, 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

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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.

     

    Method:

    • Boil 1/2 l milk
    • Add mix while stirring on simmer. Bring to boil again
    • Refrigerate. Make own dessert  with ice cream, cut fruits, choco chips,etc.
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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.

    Add

    • Salt
    • Water
    • Veggies

     

    Method:

    add 1/4 part curd and 3/4 cup wateR. Whisk well. Rest 4 hours min or overnight. Add about 1/2 tsp salt just before pouring into idly moulds. 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.

    Add

    • Salt
    • Water
    • Veggies

     

    Method:

    In a pressure cooker, add 2 tsp ghee, saute 1/2 chopped med. onion(optional). Add 1 cup water. Add Param Jeera Mix while stirring. 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.

    Add

    • Salt
    • Water
    • Veggies

     

    Method:

    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 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.

    Add

    • Salt
    • Water
    • Veggies

     

    Method:

    In a pressure cooker, add 2 tbsp ghee/oil, fry 1 med chopped onion, 1 med chopped tomato(optional) .Bring to boil 3 cups water. Add salt according to taste( 1/2 tsp recmd) . 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

     

    Method:

    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.

     

    Method:

    • Boil full fat 1/2 l milk
    • Add mix while stirring on simmer. Bring to boil again while stirring for 15 min.
    • Pour into kulfi stand or cups. Refrigerate
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  • Cutlet in the Indian cuisine is made with  mashed vegetables and spices. Oats cutlet is healthy variant made with oats.

     

    Method:

    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.

    Add

    • Salt
    • Water
    • Veggies

     

    Method: 

    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(optional). 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, it is enjoyed with chutney and/or sambar on the side. A high protein breakfast.

    Add

    • Salt
    • Water
    • Veggies

     

    Method:

    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 (optional).Cook for 3-4 whistles.Serve hot with chutney or chutney powder or sambar(optional).

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  • Puliogare powder is a spice blend that is directly mixed with rice on heat . Puliogare is a spicy – tangy tamarind based rice dish originating from South India

    METHOD:

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

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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.

    Add

    • Salt
    • Water
    • Veggies

     

    Method:

    Add water as required to make a watery consistency. Add salt according to taste(1/2tsp rcmd.) Add chopped coriander(optional) and pour from slight height starting from corners on Hot tava pour thin dosa using a cup / ladle.. Add chopped onion and/ or green chilli on top (optional).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.

    Add

    • Salt
    • Water
    • Veggies

     

    Method:

    Mix Rava Idly Mix with 1/2 cup curd and 1/2 cup water without any lumps and whish 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.

    Add

    • Salt
    • Water
    • Veggies

     

    Method:

    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 parts water for every 1 part and boil. Add salt as per taste (about 1/2tsp rcmd).Add Param 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 made with semolina or rava. It’s typically eaten hot

    Can be made vegan with vegan milk.

     

    Method:

    • Boil 1/2 l milk
    • *Add mix while stirring on simmer.

    *Add few strands of Kesar to make Kesaribath.

    *Bring to boil again

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  • Sambar powder is a spice blend originating from the Southern states. It is used to make sambar , a lentil based stew made with vegetables , tamarind pulp, eaten with rice, dosa , idly.

    METHOD:

    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 Param 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

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