• Soda bicarbonate

    Sodium bicarbonate, referred to as "baking soda" is primarily used in cooking (baking), as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, vinegar, etc. Sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe. Many forms of baking powder contain sodium bicarbonate combined with one or more acidic phosphates (especially good)or cream of tartar.

    Sodium bicarbonate was sometimes used in cooking vegetables, to make them softer, although this has gone out of fashion, as most people now prefer firmer vegetables that contain more nutrients. Bicarb may react with acids in food, including Vitamin C (L-ascorbic acid). It is also used in breadings such as for fried foods to enhance crispness.

    Thermal decomposition causes sodium bicarbonate alone to act as a raising agent by releasing carbon dioxide at baking temperatures. The carbon dioxide production starts at temperatures above 80 C. The mixture for cakes using this method can be allowed to stand before baking without any premature release of carbon dioxide.

  • Sorghum

    Sorghum or Jowar is the most important crop in Maharashtra occupying the highest area of 55 lakh hectares with 36 per cent of the total cropped area under this crop. Jowar is grown both in Kharif and Rabi seasons. There is more area in Rabi season (about 32 lakh hectares than in Kharif about 23 lakh hectares). Generally the colour of jowar grains is pearly white and very attractive Bhakari (Bread) prepared for Jowar grains is very tasty and relished by rural people, particularly by the farming community. It is good for health also. Jowar fodder is also nutritious and commonly fed to farm and dairy animals. Sorghum is a genus of numerous species of grasses, one of which is raised for grain and many of which are used as fodder plants either cultivated or as part of pasture. The plants are cultivated in warmer climates worldwide. An Indian Bread or Jowar Rotti or Jolada rotti is prepared from this grain. In this country and in other places, sweet sorghum stalks are used for producing biofuel by squeezing the juice and then fermenting into ethanol

  • Soya Chunks

    Soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content equal to that of meat. Soya chunks is a versatile substance; different forms allow it to take on the texture of whatever ground meat it is substituting. Meat alternatives that come from soy beans are complete proteins. This means they have all the essential amino acids present. Amino acids are the building blocks that create protein.

    A 100 gms. serving of soya chunks contains over 54 grams of protein. This is more than the same serving size of meat and eggs. A 100 gms. serving of soya chunks contains just under 30 grams of carbs, has about 336 calories, contains just over 21 milligrams and contain over 530 milligrams of calcium per 100 gms. serving. Soya chunks are dry when you purchase them. They need to be reconstituted in water, which causes them to become spongy. This can be done by taking the required amount in a bowl of water and put it in a microwave for about 2 minutes. Then let it settle down for another 20 mins.

    Soya chunks can be found in natural food stores and larger supermarkets, usually in the bulk section. Being  very lightweight, it is often used in backpacking recipes. Because of its relatively low cost, high protein content, and long shelf life, Soya chunks is often used in prisons and schools, as well as for disaster preparedness.

  • soybean oil

    Soybean oil is a vegetable oil extracted from the seeds of the soybean (Glycine max). It is one of the most widely consumed cooking oils. Being one of the drying oils, it is also used as a base for printing inks and oil paints. To produce soybean oil, the soybeans are cracked, adjusted for moisture content, heated to between 140°F and 190°F, rolled into flakes, and solvent-extracted with hexane. The oil is then refined, blended for different applications, and sometimes hydrogenated.

  • Spices

    A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. Flavoring may be to hide other flavors. In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring.

    Many spices are used for other purposes, such as medicine, religious rituals, cosmetics, perfumery, or for eating as vegetables. For example, turmeric is also used as a preservative; liquorice as a medicine; garlic as a vegetable.

    A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried.[7] A whole dried spice has the longest shelf life so can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. Some spices are rarely available either fresh or whole, for example turmeric, and must be purchased in ground form. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form.

  • Spinach

    Spinach or Palak (Spinacia oleracea) is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant (rarely biennial), which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions. Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Recently, opioid peptides called rubiscolins have also been found in spinach. Polyglutamyl folate (Vitamin B9 or folic acid) is a vital constituent of cells and spinach is a good source of folic acid. Boiling spinach can more than halve the level of folate left in the spinach, but microwaving does not affect folate content. Vitamin B9 was first isolated from spinach in 1941

  • Split Bengal gram

    Split Chickpeas without seedcoat. Chana dal is produced by removing the outer layer of Kala chana (black chickpeas) and then splitting the kernel. Although machines can do this, it can be done at home by soaking the whole chickpeas and removing the loose skins by placing the chickpeas between two towels and rubbing with a rolling pin. · This is actually a type of split lentil, and is frequently used in Indian cooking as a thickener. It has a rich, almost meaty flavor. · Combined with White Basmati Rice and Nan bread, it provides the essential amino acids for complete protein. · It is best to soak these beans overnight or at least for a few hours, and then boil them for approximately 2 hours. · If you do not like eating raw vegetables, then cook them with chana dal. That's the common practice at home. · Coarsely crush the chana dal and use in Dhokla or Handwa, for that crunchy taste and increase the nutritional value. · Bengal gram is often stewed with vegetables, especially bitter gourds and squashes. Chana Dal with Spinach and Louki with chana dal are very popular dishes.

  • Split Black gram

    Urad dal is sometimes referred to as "Black gram". It is the main ingredient of the South Indian dishes: Idli and Dosai. It is also one of the main ingredients of East Indian (Oriya, Bengali, Assamese) dish Pitha. Punjabi version, Dal makhani.

  • Split green gram with skin

    The Mung bean, also known as green bean, mung, mongo, moong, moog (whole) or moog dal (split) (in Bengali , Marathi), mash bean, munggo or monggo, 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. Mung beans are commonly used in Chinese cuisine, where they are called ludòu (literally "green bean"), as well as in Burma (where it is called pe nauk or pe ti), Thailand, Japan, Korea, Philippines, Bangladesh, Pakistan, India, and Southeast Asia. In Vietnam, they are called d?u xanh (again, literally "green bean"). In Indonesia, they are called kacang hijau or katjang idju, and are generally eaten either whole (with or without skins) or as bean sprouts, or used to make the dessert "green bean soup". The starch of mung beans is also extracted from them to make jellies and "transparent" or "cellophane" noodles.

  • Split lentils

    Spilt lentils should not be eaten raw, due to the presence of anti-nutrients such as phytic acid and tannins; some types of lentils require soaking overnight before cooking as well.

    The seeds require a cooking time of 10–30 minutes, depending on the variety (shorter for small varieties with the husk removed, such as the common red lentil) and have a distinctive earthy flavor. Spilt lentils are used throughout South Asia, the Mediterranean regions and the Middle East. They are frequently combined with rice, which has a similar cooking time. A lentil and rice dish is referred to in the Middle East as mujaddara or mejadra. Rice and lentils are also cooked together in khichdi, a popular Indian dish; a similar dish, kushari, is made in Egypt and considered one of two national dishes. Lentils are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork.

    Dried lentils can also be sprouted by leaving in water for several days. This changes their nutrition profile.