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Okra ladies fingers Bhindi, products of the plant are mucilaginous, resulting in the characteristic "goo" or slime when the seed pods are cooked; the mucilage contains soluble fiber. One possible way to de-slime okra is to cook it with an acidic food, such as tomatoes, to render the mucilage less viscous. Pods are cooked, pickled, eaten raw, or included in salads. Okra may be used in developing countries to mitigate malnutrition and alleviate food insecurity.
The pigeon pea, also known as pigeon pea, red gram, tur, pwa kongo in Haiti, or as gungo peas in Jamaica, is a perennial legume from the family Fabaceae. Since its domestication in the Indian subcontinent at least 3,500 years ago, its seeds have become a common food in Asia, Africa, and Latin America.
Gram flour - Besan, also known as gram flour, is made from ground chickpeas and is a key ingredient in Indian cuisine is called Besan. Our chickpea flour, also known as gram flour, is made from ground chickpeas and is a key ingredient in Indian and Moroccan cuisine.It is a popular flour as it doesn’t contain any gluten containing ingredients therefore is a popular choice of flour for anyone that avoids gluten containing ingredients.It can be used in a number of ways from making soft flatbreads to coating vegetables and creating crispy tempura vegetables, onion bhajis or even cauliflower pakoras.
Chick Peas can add protein, fibre and a vibrant mix of vitamins and minerals to all kinds of recipes. Chickpeas are great in curries and are the main ingredient for making hummus. Chickpeas are a popular legume and a fantastic protein source for vegans and vegetarians. They are a nutrient rich food that is high in fiber, protein and folate and a healthy source of natural vitamins and minerals such as iron. Chickpeas are an important ingredient in Indian and Middle Eastern Cuisine for their versatility and ability to absorb flavours in curries and dips.
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