Satiating Jihva Chapalya

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Tag: Spice

Showing all 5 results

  • 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 : 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 : 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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  • About : Vangibath powder is a spice blend used to make Vangibath , a south Indian rice dish originating from Karnataka. Vangibath ,literally translates to Fried Brinjal Rice, is typically made with brinjal and is also made with capsicum.

    Ingredients : Chilli, Coconut, Urad Dal, Channa Dal, Cardamom, Cinnamon, Coriander seeds, Mace, Cloves

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

    How to Use :

    • In a kadai, add 2 tbsp oil, temper mustard seeds and curry leaves. Fry 1 tsp channa dal.
    • Add 1 cup diced brinjal/capsicum and fry.
    • Add 2-3 tbsp tamarind juice,  4 tbsp Vangibath powder,1/4 tsp turmeric powder, salt to taste, 1 cup water.
    • After gravy thickens , add 4 cups cooked rice.Serves 4.

    Type : Vegetarian, Vegan

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

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