Ingredients



  • Dry mango powder

    The spice amchur is unripe or green mango fruits which have been sliced and sun dried. The name comes from Hindi am, mango. The spice is either whole or ground and sometimes seasoned with turmeric. This is made by drying small segments of unripe mango and then grinding them into a powder. It is used to give a slightly sour and tangy taste to dishes. It is used as an acid flavoring agent. Amchoor is used to add a sour tangy fruity flavor without moisture in northern Indian dishes. Used in stir fried vegetable dishes, soups, curries, and to tenderize meat and poultry.

  • Dry red chillies

    Red chilies powder is made up of ground chilies. Red Chili peppers is hotter than regular green chili peppers. The red chili peppers are orange and sometimes a dark red. Red Chili powder is pungent and has a very strong bite to it. Red Chili Powder is used in almost any dish if you desire that spicy taste. So next time you want to give that extra spicy taste to a meal, just add some red chili powder and you have your spicy dish.

  • Dry red chillies (Whole)

    These chillies are smaller and rounder and less pungent but give a very vibrant red color to a dish. Finely grounded and distinctly flavored, Kashmiri Mirch is selectively bred for color and flavor. Available in a wide range of color values, the best are bright red and valued for their high color retention. They give a glowing red colour to dishes without imparting too much heat and making the dish more appealing and palatable. Kashmiri Mirch is a special blend of medium hot quality Red Pepper. · It can be added to any preparation that calls for Red chilli powder, if you want appealing red colour. · It can be added to curries, vegetable dishes, tomato sauce, soups, stews. · It is added to marinade for marinating and to frying onions along with chopped tomatoes while preparing curries. · It can also be blended in equal proportion with red chilli powder. This is often done to improve the colour of the dish as well as to add that's hot taste.

  • Egg

    Eggs laid by females of many different species, including birds, reptiles, amphibians, and fish, have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Eggs can be scrambled, fried, hard-boiled, soft-boiled, pickled, and refrigerated. They can also be eaten raw, though this is not recommended for people who may be especially susceptible to salmonella, such as the elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 51% bio-available, whereas that of a cooked egg is nearer 91% bio-available, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs.[6] As an ingredient, egg yolks are an important emulsifier in the kitchen, and the proteins in egg white allow it to form foams and aerated dishes.

  • Egg white

    Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around either fertilized or unfertilized egg yolks. It consists mainly of about 10% proteins dissolved in water. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins, though it contains almost no fat, unlike the egg yolk, which has a high fat value. There are many culinary and nonculinary uses for egg whites, for example, mousse. Metaphorically, albumen is represented as the essential nutritional substrate upon which growth and life is built. Although egg whites are prized as a source of low-fat, high-protein nutrition, a small number of people cannot eat them. Egg allergy is more common among infants than adults, and most children will outgrow it by the age of five. Allergic reactions against egg white are more common than reactions against egg yolks. In addition to true allergic reactions, some people experience a food intolerance to egg whites.

  • Egg yolk

    An egg yolk is a part of an egg which feeds the developing embryo. The egg yolk is suspended in the egg white (known alternatively as albumen or glair/glaire) by one or two spiral bands of tissue called the chalazae. Prior to fertilization, the yolk together with the germinal disc is a single cell; one of the few single cells that can be seen by the naked eye. As a food, yolks are a major source of vitamins and minerals. They contain all of the egg's fat and cholesterol, and about one-fifth of the protein. If left intact while cooking fried eggs, the yellow yolk surrounded by a flat blob of whites creates the distinctive sunny-side up form of the food. Mixing the two components together before frying results in the pale yellow form found in omelettes and scrambled eggs. In England a fried egg is a popular dish, sometimes served with chips.

  • Essence

    A concentrated aromatic extract, such as from the vanilla pods, almonds, anchovies or truffles, used to flavor and enhance foods, and also available in synthetic form.

  • Euryale ferox

    Makhana is an aquatic weed which grows in shallow water bodies. India is the largest producer of Makhana, with 90% of the global makhana productions coming from north-east bihar, although it is also cultivated in China and Japan. The makhana plant produces starchy white seeds, and the seeds are edible. The plant is cultivated for its seeds. The plant does best in locations with hot, dry summers and cold winters. In India, particularly in the northern (Punjab) and western parts of the country, Makhana seeds are often roasted or fried, which causes them to pop like popcorn. These are then eaten, often with a sprinkling of oil and spices.

    Makhana has many benefits when consumed regularly. It is low in saturated fats, sodium and cholesterol and are high in magnesium potassium and phosphorus. So it is very useful for people with high blood pressure. Contains flavonoid which are anti-oxidants, thus acts as an anti-aging food too. Makhana is very helpful in treatment of arthritis and rheumatic pains, helps strengthen heart and kidney. According to ayurveda it decreases the vata and pitta doshas which are the air and fire imbalances. These imbalances can further lead to many health problems.

  • Fennel seeds

    Fennel Seeds (Sauf) are very effective for digestive problems. These seeds can be chewed upon or had as a tea decoction for beneficial effects upon the stomach. In India, these are routinely chewed upon after meals to aid in digestion after a rich meal while acting as a herbal mouth freshener.

    Fennel seeds often provide quick and effective relief from many digestive disorders. They help to overcome gas, cramps, acid indigestion, and many other digestive tract maladies.

    These seeds are very rich in minerals including magnesium. Two of its main constituents are Anethol and Fenchone. Anethol and other terpenoids may inhibit spasms in smooth muscles such as those in the intestinal tract. Fenchone may be responsible for the medicinal properties associated with Fennel.

    Recent studies have found that consumption of fennel can increase the production of bile and may also possess diuretic, pain-reducing and anti-microbial activities.

    Taste: Seeds taste like licorice when chewed upon.

    Fennel seeds may be yellowish or green in appearance. While the yellow variety is usually used in cooking, the greener variety is softer, naturally sweeter and much better as an oral digestive and a mouth freshener.

  • Fenugreek leaves (dry)

    Fenugreek is used both as an herb (the leaves) and as a spice (the seed). The yellow colored fenugreek seed, commonly called methi, is frequently used in the preparation of pickles and curry powders. The young leaves and sprouts of fenugreek are eaten as greens. Fresh or dried leaves are used to flavor dishes. Fenugreek is mainly used as digestive aid. It is ideal for treating sinus, lung congestion, reduces inflammation and fights infection. Dry fenugreek leaves are also known as Kasoori Methi. Fenugreek leaves are hygenic, flavorful & tasty. Mash these leaves and sprinkle over curries and non juicy vegetable dishes before serving, and enjoy the wonderful flavor. Kasoori methi can be added to dough for making Indian breads (paratha & naan).