Ingredients



  • Kidney beans

    Characterized by a strong flavor and a color that is reddish brown in nature, the kidney bean is a versatile kidney shaped bean that can be used in a variety of hot and cold recipes. Kidney beans grown in many different locations, and is usually sold in dry or canned varieties. While a true kidney bean is dark red/brown in color, a light red bean, phaseolus vulgaris, is often referred to as a light red kidney bean, owing to the similar shape and texture. Kidney beans are often an excellent dietary selection, as they contain no cholesterol. As a source of potassium, kidney beans provide a source of nutrition that is similar to that of a potato, but with only a moderate amount of carbohydrates. Kidney beans also contain trace amounts of iron and calcium.

  • King fish

    Indo-Pacific king mackerel or popularly (spotted) seer fish (Scomberomorus guttatus) is a sea fish among the mackerel variety of fishes. It is found in around the Indian ocean and adjoining seas. It is a popular game fish and grows up to 45 kg and is a strong fighter, that has on occasion been seen to leap out of the water when hooked. It is very popular among the countries of the Indian subcontinent including India, Sri Lanka and Bangladesh. It's a fairly expensive fish that's considered a delicacy in most places. In addition to being cooked and eaten when fresh, it is also used to make fish pickle, usually eaten as a condiment with rice. It is known by various names, such as Surmai in Marathi, Vanjaram in Telugu,Vanjaram or NeiMeen in Tamil, NeiMeen or Aykkoora in Malayalam, Anjal in Tulu, Arkoli in Kannada, Iswaan in Konkani and Thora in Sinhala.

  • Kohl rabi

    When is a root vegetable not a root vegetable? When it's a small bulbous member of the cabbage family called kohlrabi, that's when. For all intents and purposes, kohlrabi appears to be a root vegetable in the same company as turnips, radishes and rutabagas. However, the bulbous shape of kohlrabi is caused by a swelling of the plant's stem near the ground. In that sense, kohlrabi is more of a tightly packed version of its cousin, cabbage. In fact, the name kohlrabi is derived from two German words: kohl meaning cabbage and rabi meaning turnip. It is not unusual to hear the term "turnip cabbage" to describe kohlrabi. Kohlrabi plants have a distinctive leafy stalk protruding from the top of the swollen stem.

  • Lady Finger

    Okra (Bhindi) is a powerhouse of valuable nutrients, nearly half of which is soluble fiber in the form of gums and pectins. Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. The other half is insoluble fiber which helps to keep the intestinal tract healthy, decreasing the risk of some forms of cancer, especially colo-rectal cancer. Nearly 10% of the recommended levels of vitamin B6 and folic acid is also present in a half cup of cooked okra.

    • The superior fiber found in Okra helps to stabilize blood sugar as it curbs the rate at which sugar is absorbed from the intestinal tract.
    • Okras' mucilage not only binds cholesterol but bile acid carrying toxins dumped into it by the filtering liver.
    • Many alternative health practitioners believe all disease begins in the colon.  The okra fiber, absorbing water and ensuring bulk in stools, helps prevent constipation.
    • Further contributing to the  health of the intestinal tract, Okra fiber (as well as flax and psyllium( ISABGUL)) has no equal among fibers for feeding the good bacteria (probiotics).
    • To retain most of Okras' nutrients and self-digesting enzymes, it should be cooked as little as possible, e.g. with low heat or lightly steamed. Some eat it raw. If properly done it is one of the most delicious vegetable.

  • Lamb leg

    A leg of lamb is a substantial piece of meat taken from the leg of the sheep or goat. The leg of the lamb comes from the hind quarter of the lamb. The leg may be a whole leg with sirloin attached, partly boned or a center cut roast. The classic leg of lamb is the most versatile cut as it can be rolled and tied, butterflied, boned, cubed (for kebabs) or prepared whole. The leg, with little surrounding fat and minimal fat inside, can easily be trimmed to your specification. The meat is tender yet firm and is suitable for a variety of cookery. It is economical cut for entertaining and great for leftover. Leg of lamb is a lean, tender cut, so it is best when cooked rare to medium-rare, although there are folks who appreciate it cooked a bit further, particularly the shank end. In any event, one of the great things about this cut is that, because of its irregular shape, different portions will cook to different levels of doneness, so in the end, there will be some part of it that will please everyone. Leg of lamb is sold both on the bone and boneless; the latter is more convenient because it makes for easier carving. You may also find leg of lamb sold cut into thin steaks, which are excellent broiled, grilled or sautéed.

  • Lamb mince

    Lamb mince contains lean meat and trimmings from the leg, loin, rib, shoulder, flank, neck, breast, or shank. It is mechanically minced and sold in bulk or in patty form. The meat is finely chopped and minced or ground by a meat grinder. Minced lamb is usually prepared by braising, broiling, grilling, panbroiling, panfrying, roasting, or baking

  • Leafy Vegetables

    Leafy vegetables, also called potherbs, green vegetables, greens, or leafy greens, are plant leaves cooked and eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.

    Nearly one thousand species of plants with edible leaves are known. Leafy vegetables most often come from short-lived herbaceous plants such as lettuce and spinach. Leafy vegetables are typically low in calories, low in fat, high in protein per calorie, high in dietary fiber, high in iron and calcium, and very high in phytochemicals such as vitamin C, carotenoids, lutein, folate as well as Vitamin K.

    Leafy vegetables may be stir-fried, stewed or steamed. Leafy vegetables stewed with pork are a traditional dish in soul food, and southern U.S. cuisine. They are also commonly eaten in a variety of South Asian dishes such as saag. Leafy greens can be used to wrap other ingredients like a tortilla. Most leafy vegetables can also be eaten raw, for example in sandwiches or salads. A green smoothie enables large quantities of raw leafy greens to be consumed by blending the leaves with fruit and water.

  • Leek

    Leeks are root vegetables that look quite similar to onions, to which they are related. Their flavor is onion-like but much milder. People who avoid leeks because they don't like onions should try them -- their flavor is mellow and not overpowering, and many onion-haters love leeks. Leeks do not form much of a bulb on the end of the root as onions do. Instead, they remain cylindrical, with perhaps a slight bulge at the end. The part of the leek that is under ground remains tender and white, while the part exposed to the sunlight becomes tough and fibrous and not very good eating. Leeks are a great source of fiber in your diet, and may actually help lower cholesterol. They're also packed with important vitamins and minerals, including potassium.

  • Lemon

    The lemon is both a small evergreen tree native to Asia, and the tree's oval yellow fruit. The fruit is used for culinary and nonculinary purposes throughout the world – primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking. The distinctive sour taste of lemon juice makes it a key ingredient in many dishes across the world.

    Lemon juice, rind, and zest are used in a wide variety of food and drink. Lemon juice is used to make lemonade, soft drinks, and cocktails. It is used in marinades for fish.  Lemon juice is frequently used in the United Kingdom to add to pancakes, especially on Shrove Tuesday. Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados, where its acid denatures the enzymes that cause browning and degradation. Lemon slices and lemon rind are used as a garnish for food and drinks. Lemon zest, the grated outer rind of the fruit, is used to add flavor to baked goods, puddings, rice and other dishes. They are also one of the main ingredients in many Indian cuisines. Either lemon pickle or mango pickle is part of everyday lunches in Southern India. The leaves of the lemon tree are used to make a tea and for preparing cooked meats and seafoods.

    Other uses of Lemon include :- Lemon oil may be used in aromatherapy. Researchers at The Ohio State University found that lemon oil aroma does not influence the human immune system, but may enhance mood. The low pH of juice makes it antibacterial. The juice of the lemon may be used for cleaning. A halved lemon dipped in salt or baking powder is used to brighten copper cookware. The acid dissolves the tarnish and the abrasives assist the cleaning. As a sanitary kitchen deodorizer the juice can deodorize, remove grease, bleach stains, and disinfect; when mixed with baking soda, it removes stains from plastic food storage containers. In India, the lemon is used in Indian traditional medicines Siddha Medicine and Ayurveda.

  • Lemon grass stalk

    Related to citronella, this bulbous, greyish green tropical grass is a favored herb in Southeast Asian cuisines, where its delicate, lemony essence permeates a wide assortment of dishes. In Thai cooking, lemongrass is used most frequently to flavor soups, salads and curries. Lemongrass is a very fibrous grass and comes in long, slender stalks about a foot long, normally with its coarse, flat, grassy blades already cut off. Lemongrass is very mild, rating only a one on the hotness scale. It is most closely associated with savory dishes and with Thai, Vietnamese, Cambodian, Indonesian, and Indian cooking. Lemongrass is used in curry, stir fry, soups, and marinades. For example, it can be sautéed, mixed with soy sauce and spices, and used as a marinade. It is also popular with seafood. Lemongrass is often used in combination with coconut milk.