Instant Food Mix
"Dal-Chawal Upma is a nutritious and flavorful dish made by combining dal (lentils) and chawal (rice) in a unique way. It's a variation of the traditional South Indian upma, but instead of just rice or semolina, we use both rice and lentils together. The dal and rice are lightly roasted and then cooked with a mix of spices like mustard seeds, curry leaves, ginger, and green chilies. We also add seasonal vegetables like carrots, peas, and beans to make it even more wholesome and delicious.
"Kesari Halwa, also known as Sooji Halwa or Rava Kesari, is a popular Indian dessert made from semolina (sooji), sugar, ghee (clarified butter), and flavored with cardamom. It is a sweet, rich, and aromatic dish, often served as a treat during festivals, special occasions, or as a comforting snack. To prepare Kesari Halwa, we roast the semolina in ghee until it turns golden and releases a warm, nutty aroma. Then, we add water, sugar, and cardamom, which infuses the halwa with a fragrant sweetness. The dish is garnished with dry fruits like cashews, almonds, and raisins, which add a lovely crunch and enhance its richness.
"Moong Dal is a popular and nutritious lentil dish made from split yellow moong beans. It is light, easy to digest, and often used in Indian cuisine as a comforting, healthy meal. Moong Dal is rich in protein, fiber, and essential vitamins, making it a great option for a wholesome diet. To prepare Moong Dal, the lentils are cooked until soft and then seasoned with spices like cumin, turmeric, mustard seeds, and ginger. It's often garnished with fresh coriander leaves for added flavor and color. This dish can be served with rice or Indian breads like roti, making it a versatile part of any meal. Moong Dal is naturally mild and has a delicate flavor, which can be adjusted with more spices or tangy ingredients like lemon or tomatoes, depending on personal preference."
"Ker Sangri Sabji is a traditional Rajasthani dish made from two unique ingredients: Ker (a wild berry) and Sangri (dried beans from a desert plant). This dish is a specialty of Rajasthan, known for its bold and tangy flavors, and is typically prepared with a variety of spices that give it a rich, aromatic taste. The Ker berries are small, tangy, and have a slightly sour taste, while Sangri beans add a crunchy texture to the dish. These ingredients are slow-cooked with a blend of traditional spices like cumin, coriander, turmeric, red chili powder, and garam masala. The dish often includes a tempering of mustard seeds, ginger, garlic, and green chilies to enhance its flavors.
"Gujarati Kadhi is a traditional, tangy, and mildly sweet yogurt-based curry from the state of Gujarat in India. It’s a comforting and flavorful dish, made by blending yogurt with chickpea flour (besan) and a variety of spices, resulting in a smooth, slightly thickened gravy. The base of the Kadhi is cooked with yogurt and besan, which gives it a creamy texture and a subtle, savory flavor. The dish is tempered with a mix of spices like mustard seeds, cumin seeds, curry leaves, ginger, and green chilies. What sets Gujarati Kadhi apart is the addition of a little sugar, which gives it a gentle sweetness that balances the tanginess from the yogurt, making it unique compared to other regional versions of Kadhi..
"Marwadi Kadhi is a traditional Rajasthani dish, distinctively different from other regional kadhi preparations. It is a savory, spiced yogurt-based curry made with chickpea flour (besan) and flavored with a variety of aromatic spices. What makes Marwadi Kadhi unique is its rich, tangy flavor and the slightly spicier, more robust seasoning compared to other kadhis. In Marwadi Kadhi, yogurt is blended with besan and simmered to create a thick, creamy consistency. The dish is then tempered with spices like cumin, mustard seeds, fenugreek seeds, ginger, and green chilies, which bring out a deep, warming flavor. Sometimes, garlic and dried red chilies are added to the tempering to give the kadhi an extra kick.
"Moong Dal Halwa is a rich and indulgent Indian dessert made from yellow moong dal (lentils), ghee (clarified butter), sugar, and a blend of aromatic spices. It's a traditional and beloved sweet, especially popular in North India, often served during festivals, weddings, and special occasions. To prepare Moong Dal Halwa, the moong dal is first soaked and then ground into a coarse paste. The dal is cooked slowly in ghee until it turns golden brown and releases a rich, nutty aroma. Then, sugar, cardamom, and saffron are added, giving the halwa a sweet, aromatic flavor. It's garnished with chopped nuts like cashews, almonds, and pistachios, which add a delightful crunch and richness to the dish.
"Shahi Paneer Gravy is a rich and royal dish from North India, known for its luxurious, creamy texture and aromatic, flavorful gravy. The term 'Shahi' means royal, and this dish lives up to its name with its indulgent ingredients and elaborate preparation. The main ingredient in Shahi Paneer is paneer (Indian cottage cheese), which is soft and spongy. The gravy is made from a base of onions, tomatoes, and ground nuts (like cashews or almonds), which add richness and a smooth, velvety texture. It is then flavored with a blend of aromatic spices like cardamom, cinnamon, and cloves, along with cream and yogurt, which give the gravy its creamy, mildly tangy taste. Sometimes, a touch of saffron or rose water is added for an extra layer of fragrance and flavor.
