• Green chillies

    Chillies are the life and soul of a hearty Indian meal. You don't necessarily have to overdo it until smoke comes out of your ears, but without a touch of chilli, dishes seem incomplete. We can't think of Indian cooking without a dash of green chillies. Slit, sliced, chopped or diced, we just have to add a few green chillies to add that tang to our food. 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 without stalks. Green chillies are available fresh, dried, powdered, flaked, in oil, in sauce, bottled and pickled. It spices up a bland meal.

  • Green chilli-ginger paste

    The combination of ginger and green chilli is used since many years. The aromatic taste of ginger compliments with the spicy taste of green chilli. This paste is used mainly as flavouring agent to variety of Indian dishes. It can be made into fine paste by washing green chilli thoroughly, removing the stem and chopping into medium pieces. Whereas ginger needs to be peeled first, washed and then chopped. It can be altogether added to blender with sufficient lemon juice and salt. Do not add water. Lemon and Salt acts as preservative and will keep it fresh and green in frozen form.

  • Green gram

    Mung beans are small green legumes. Legumes are seeds from the pods of plants in the Leguminosae family and also the Fabaceae family. When sprouted, mung beans are usually just called bean sprouts. Like many other legumes, the mung bean can be eaten raw when sprouted, or else eaten cooked with the skin on or off. Unlike many other beans, the mung bean is quite easy on the digestive tract and doesn’t usually cause a gassy reaction. The beans are small, ovoid in shape, and green in color. The Mung bean, also known as green bean, moong (whole) or moong dal (split) green gram, golden gram, and green soy, is the seed of Vigna radiata, which is native to Bangladesh, India, and Pakistan. The split bean is known as moong dal, which is green with the husk, and yellow when dehusked.

  • Green gram (Whole)

    The Mung bean, also known as green bean, mung, mongo, moong, moog (whole) or moog dal (split) (in Bengali , Marathi), mash bean, munggo or mongo, green gram, golden gram, and green soy, is the seed of Vigna radiata, which is native to Bangladesh, India, and Pakistan. The split bean is known as pesara (Telugu), which is green with the husk, and yellow when dehusked. The beans are small, ovoid in shape, and green in color. The English word "mung" derives from the Hindi: mung. The mung bean is one of many species recently moved from the genus Phaseolus to Vigna, and is still often seen cited as Phaseolus aureus or Phaseolus radiatus. These variations of nomenclature have been used regarding the same plant species. It is used for the purpose of making sweet soups. Mung beans in some regional cuisines of India are stripped of their outer coats to make mung dal. In Tamil Nadu and Andhra Pradesh, steamed whole beans are seasoned with spices and fresh grated coconut in a preparation called sundal. In south Indian states, mung beans are also eaten as pancakes. They are soaked in water for six to 12 hours (the higher the temperature, the lesser soaking time). Then they are ground into fine paste along with ginger and salt. Then pancakes are made on a very hot griddle. These are usually eaten for breakfast. This provides high quality protein that is rare in most Indian regional cuisines. Pongal or kichdi is another recipe that is made with rice and mung beans without skin. In Kerala, it is commonly used to make the parippu preparation in the Travancore region (unlike Cochin and Malabar, where toor dal, tuvara parippu, is used). It is also used, with coconut milk and jaggery, to make a type of payasam. In India, dal moth is a snack using mung beans.The method involves using dried mung beans that have been soaked in water, and then partly drying them to a dry matter content of about 42%. Afterwards, they are deep-fried for about 60–90 seconds in hot oil. The snack has about 20% of fat content. The snack is traditionally prepared at home, but is also available commercially.

  • Green peas

    The pea is a green, pod-shaped vegetable, widely grown as a cool-season vegetable crop. A pea is most commonly the small spherical seed or the seed-pod of the legume Pisum sativum. Each pod contains several peas. Although it is botanically a fruit it is treated as a vegetable in cooking. In early times, peas were grown mostly for their dry seeds. In modern times, however, peas are usually boiled or steamed, which breaks down the cell walls and makes the taste sweeter and the nutrients more bio-available. They are a very good source of vitamin K and dietary fiber. Green peas also serve as a very good source of folic acid and a good source of vitamin B6.

  • Green Tea

    Weight Loss - Green tea increases metabolism. The polyphenol found in green tea works to intensify levels of fat oxidation and the rate at which your body turns food into calories.

    Diabetes - Green tea apparently helps regulate glucose levels slowing the rise of blood sugar after eating. This can prevent high insulin spikes and resulting fat storage.

    Heart Disease - Scientists think, green tea works on the lining of blood vessels, helping keep them stay relaxed and better able to withstand changes in blood pressure. It may also protect against the formation of clots, which are the primary cause of heart attacks.

    Esophageal Cancer - It can reduce the risk of esophageal cancer, but it is also widely thought to kill cancer cells in general without damaging the healthy tissue around them.

    Cholesterol - Green tea reduces bad cholesterol in the blood and improves the ratio of good cholesterol to bad cholesterol.

    Alzheimer's and Parkinson's - It is said to delay the deterioration caused by Alzheimer's and Parkinson's. Studies carried out on mice showed that green tea protected brain cells from dying and restored damaged brain cells.

    Tooth Decay - Studies suggests that the chemical antioxidant "catechin" in tea can destroy bacteria and viruses that cause throat infections, dental caries and other dental conditions

    Blood Pressure - Regular consumption of green tea is thought to reduce the risk of high blood pressure.

    Depression - Theanine is an amino acid naturally found in tea leaves. It is this substance that is thought to provide a relaxing and tranquilizing effect and be a great benefit to tea drinkers.

    Anti-viral and Anti-bacterial - Tea catechins are strong antibacterial and antiviral agents which make them effective for treating everything from influenza to cancer. In some studies green tea has been shown to inhibit the spread of many diseases.

    Skincare - Green tea can apparently also help with wrinkles and the signs of aging, This is because of their antioxidant and anti-inflammatory activities. Both animal and human studies have demonstrated that green tea applied topically can reduce sun damage.

  • Groundnut Oil

    Groundnut oil (arachis oil) is an organic material oil derived from peanuts, noted to have the aroma and taste of its parent legume. It is often used in Chinese, South Asian and Southeast Asian cuisine as much as olive oil is used in the Mediterranean. Groundnut oil is appreciated for its high smoke point relative to many other cooking oils. Groundnut oil can also be used to make soap in a process called saponification. The soap produced is soft and stable.

  • Guavas

    A guava is the sweet fruit of the guava tree, which grows in tropical regions of America and Asia. The Guava genus consists of about 100 small trees and shrubs in the family Myrtaceae, with the Psidium species being the most cultivated for food. The guava fruit can be eaten raw or used to flavor drinks, desserts, and sauces. The guava is believed to have originated in an area extending from southern Mexico into Central America. The guava is rich in vitamins A, B, and C, as well as beta carotene. It can be eaten raw, either out-of-hand or seeded and sliced in desserts or salads, although cooking eliminates the guava’s strong smell.

  • Honey

    Honey is a sweet yellow to rich amber colored viscous fluid produced by bees. Other insects can also produce honey, but bee honey is the product which most people are familiar with, since it has been consumed for centuries as a sweetener. As an alternative to sugar, honey is a sweet, dense flavorful food which can vary widely in taste and color, depending on what the bees are eating. Most grocers sell honey, since it is a very popular food around the world. The bee product is naturally sweet, and was the only major sweetener in use among humans for quite some time. Honey can be used in baking, utilized as a spread on breads, or added to drinks for additional sweetness. It is also used in the manufacture of savory foods, like honey glazed hams. Beekeepers can control the flavor to some extent with plantings of different flowers; as a general rule, the darker the honey, the more intense the flavour.

  • Horse gram

    Horse gram is a type of legume that is often referred to as a pulse. Often used as a basic ingredient in food for livestock, horse grams are also used in a number of dishes that are served to humans as well. With a range of color and texture that can be very pleasing, horse grams may be prepared in a number of ways. Horse grams are an oval shaped bean that is usually thin and relatively small. In color, there is some variance. Horse grams are found in shared of brown, red, and black, with the hue ranging from a pale to a deep shade. The taste of horse grams is best described as earthy. With a natural flavor that is somewhat like a cross between a black bean and a kidney bean, horse grams lend themselves very well to absorbing the flavor of different types of seasonings. Considered a very common food for both humans and livestock, horse grams do not enjoy a high reputation. Owing to the essentially earthy taste and the ease with which the beans are grown, horse grams are considered to be most appropriate for consumption by people with limited financial means.