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The Indian toor dal (split pigeon peas) and chana dal (split yellow gram, desi chickpeas) are commonly also referred to as peas, although from other legume species than Pisum sativum. Yellow split pea is known as Lappeh in western Asia and particularly in Iran. It is the main ingredient of the Iranian food khoresh gheymeh, which is served on the side of white rice in Iranian cuisine. It is also an important ingredient in the famous Tabriz köftesii, a kofta speciality from northern Iran. In north India, they are generally known as matar ki daal, sometimes used as a cheaper variation for the very popular chhole on stalls offering it.
Corn flour is truly multi-talented. It's a masterful natural thickener for soups, casseroles, stews, hot tomato-based dishes, sauces and much more. Corn flour acts as a binding agent for puddings, cake mixes and many of the UK, Europe and whole world's favourite sweet treats. Use it to "bread" or batter sweet and savoury foods, and even make home and healthcare products
Daawat Everyday Basmati Rice is the one of the best rice for everyday use. It is very good in quality and best for your family diet. the finest Basmati Rice in the mid-price affordable segment. It has 3/4th length of the basmati grains. It is specially processed for daily cooking across a multitude of regular dishes, a perfect fit for every day consumption. It promises a sweet taste and rich aroma as each grain is naturally aged.
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.
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