Murraya koenigii, called curry leaf, is a small, tropical to sub-tropical tree or shrub that typically grows to 6-15' tall and is noted for its pungent, aromatic, curry leaves which are an important flavouring used...
Poha is nothing but rice that has been parboiled, rolled, flattened and then dried to produce flakes.
Thick poha does not get mushy soon on soaking like the thin variety of poha.
Skinned and split toovar is also, known as pigeon peas. It is a major source of protein and many other nutrients for vegetarians. It is the most widely-used form of...
Mogar (Sukhi Moong Dal) is made with split moong dal. Lentils are rich source of protein and this particular dal is very light and easy to digest. It cooks quicker when...
Cumin is a herb that has a very distinct flavour that makes it a favourite for many. The greenish brown powder of this herb is pungent, sharp and slightly sweet used...
Fresh coriander (also known as cilantro) has a distinctive, aromatic and spicy flavour. Coriander leaves, stems, roots and seeds are all used. Ground coriander has a completely different flavour profile...
Red onions are cultivars of the onion with purplish-red skin and white flesh tinged with red. They are most commonly used in the culinary arts, but the skin of the...
A green chilli is an important star in Indian cooking. This spice is grown throughout the year and so there is no scarcity and a good quantity is exported. Chillies are used with or...
Kabuli chana is believed to be one of the earliest cultivated legumes. It is a small, hard, knobby, beige-coloured bean with a diameter of less than a centimetre. It looks kind...
