Ingredients



  • Colocassia

    Colocasia is a genus of 25 or more species of flowering plants in the family Araceae, native to tropical Polynesia and southeastern Asia. Common names include Elephant-ear, Taro, Cocoyam, Dasheen, and Eddoe. Elephant-ear and Cocoyam are also used for some other large-leaved genera in the Araceae, notably Xanthosoma and Caladium. The generic name is derived from the Greek word for Nelumbo nucifera, (kolokasion).

  • Colocassia leaves

    They are herbaceous perennial plants with a large rhizome on or just below the ground surface. The leaves are large to very large, 20–150 cm (7.9–59 in) long, with a sagittate shape. The elephant's-ear plant gets its name from the leaves, which are shaped like a large ear or shield.

  • Coriander cumin powder

    The cumin-coriander powder is the basic combination usually present in most of the spice blends but is commonly used alone.

  • Coriander leaves (Fresh)

    Coriander is a delicate annual herb with several branches and lacy leaves with jagged edges belonging to the carrot family. Native to South Europe and Asia, this aromatic beautiful herb is found in many parts of the world. Coriander's leaves called cilantro is used as seasoning in curries, salads and soup and its dried ripe spherical seeds mostly in powder form is slightly roasted and used as curry powder in dishes, to flavour cakes, cookies, alcoholic beverages such as gin etc. This fragrant spice also has its own medicinal properties. Oil of Coriander seeds is a valuable ingredient in perfumes. The aromatic seeds are round yellowish brown in colour when ripe. The strongly flavored leaves, the seeds and shoot are all edible. Nutritional value of coriander leaves is that these are very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.

  • Coriander powder

    Coriander is available throughout the year. Coriander is one of the world's oldest spices and native to many countries of the world like India, Middle East, Spain, South America and other Asian and orient countries since time immemorial. The most common use of coriander is in curry powders. It is an essential ingredient of garam masala, pickling spices and pudding spices and also used in cakes, breads and other baked foods. Besides being used as a fragrant flavor, coriander seeds also have a health supporting reputation. The ground coriander is obtained from the Coriander seed of the coriander plant. Most commonly, it is bought as whole dried seeds, but it can also be found as a powder. When grinding at home, it can be roasted or heated on a dry pan briefly to enhance the aroma before grinding it in an electric grinder or with a mortar and pestle; ground coriander seeds lose their flavour quickly in storage hence it is best to ground as needed. Coriander powder has a pleasing whiff and taste. One can crush coriander seeds finely or coarsely as per recipe requirement.

  • Coriander roots

    Coriander roots have a deeper, more intense flavor than the leaves. They are used in a variety of Asian cuisines. They are commonly used in Thai dishes, including soups and curry pastes. Coriander, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice. A study found both the leaves and seed to contain antioxidants, but the leaves were found to have a stronger effect. Chemicals derived from coriander leaves were found to have antibacterial activity against Salmonella choleraesuis, and this activity was found to be caused in part by these chemicals acting as nonionic surfactants. Coriander has been used as a folk medicine for the relief of anxiety and insomnia in Iran. Experiments in mice support its use as an anxiolytic. Coriander seeds are used in traditional Indian medicine as a diuretic by boiling equal amounts of coriander seeds and cumin seeds, then cooling and consuming the resulting liquid. In holistic and traditional medicine, it is used as a carminative and as a digestive aid. Coriander has been documented as a traditional treatment for diabetes. A study on mice found that coriander extract had both insulin-releasing and insulin-like activity. Coriander seeds were found in a study on rats to have a significant hypolipidemic effect, resulting in lowering of levels of total cholesterol and triglycerides, and increasing levels of high-density lipoprotein. This effect appeared to be caused by increasing synthesis of bile by the liver and increasing the breakdown of cholesterol into other compounds. Coriander juice (mixed with turmeric powder or mint juice) is used as a treatment for acne, applied to the face in the manner of toner. Coriander can produce an allergic reaction in some people.

  • Coriander seeds

    Apart from the leaves and the stem, the seed of this plant is also used as an important ingredient in making curries and other dishes. The seed is used as it is or it is ground into a powder and used. Coriander seeds also have important medicinal properties. Coriander has many important vitamins and minerals. It provides calcium, phosphorus, iron and some other vitamins such as vitamin B and vitamin C. Regular use of coriander helps to improve the overall health and prevents many of the vitamin deficiency diseases. Coriander is also used as a carminative.

  • Corn

    Corn is a good source of many nutrients. A medium size ear of corn has about 75 calories and 1 gram of fat. It supplies carbohydrates, protein, potassium and it´s also a good source of dietary fiber. Sweet corn is one of the most popular vegetables. Although being sweet and delicious, is a great source or many vitamins and minerals. Because of the vitamins contained in sweet corn, many health benefits can be associated with the consumption of this delicious vegetable. Sweet corn has a high percentage of folate. Consumption of 100 percent of the daily value of folate can reduce the risk of heart attack by as much as 10 percent.

    Sweet corn contains a chemical known as beta cryptoxanthin which is chemically similar to beta carotene found mainly in carrots. The greater the amount of beta cryptoxanthin that is consumed, the lower the prevalence of lung cancer development. Sweet corn also helps improve vision. Corn is rich in antioxidants, which help in keeping the skin younger for longer. Pregnant women should make it a point to include some corn in their diet. Consumption of corn provides a rich source of folic acid. Make sure you clean it thoroughly and also consult your doctor in case you have high blood pressure, or have swollen hands and feet.

    Canned kernels usually contain corn syrup used for preservation and this may drastically increase sweet corn calories. In addition to increasing the sweet corn calories, corn syrup has several negative effects on an individual’s health and so it is better to avoid it as far as possible.

  • Corn flour

    Cornmeal is flour ground from dried maize or American corn. It is a common staple food, and is ground to fine, medium, and coarse consistencies.[1] In the United States, the finely ground cornmeal is also referred to as cornflour.[1] However, the word cornflour denotes cornstarch in recipes from the United Kingdom.

  • Cottage Cheese

    Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from milks with different fat levels and in small curd or large curd preparations. Cottage cheese which is pressed becomes hoop cheese, farmer cheese, pot cheese or queso blanco. Cottage cheese can be eaten by itself, with fruit, with fruit puree, on toast, in green salads, or used as an ingredient in recipes such as lasagna, jello salad and various desserts. The term "cottage cheese" is believed to have originated because the simple cheese was usually made in cottages from any milk left over after making butter. The term was first used in 1848. The curds and whey of nursery rhyme fame is another dish made from curds with whey, but it is uncertain what their consistency was, if they were dr