★ We live in a difficult world. One, which is hazardous, unhealthy and detrimental to life in all its forms. Take for instance, the pesticide levels in our farms which in turn finds its way into the earth and from thereon into the water & food. Notwithstanding the fallacy of more pesticides-better yield. Today it is a well-known fact that the excessive use of pesticides has created resistant organisms and even harmful mutated ones. All of which means the farmer sprays more & more pesticides every year to keep the pests at bay. Organic regulations strictly prohibit the use of synthetic, toxic... [Read More]
Tamicon Tamarind Concentrate is made from organic Tamarind fruit. Tamarind concentrate is used in Indian, Thai, and African cuisine dishes such as soups, sambhar, chutney for panipuri, and many other gourmet dishes. This concentrate is 100% USDA Organic. 300 grams each.
Sit back and savour the traditional taste of home-made sambar. All with MTR Foods' signature recipe, made the authentic South Indian way! Tasty Tip: Garnish it with finely chopped coriander leaves and enjoy it with Rice, Dosa or Idli.
Rani Curry Leaves Curry leaves are native to India and Sri Lanka. Highly aromatic, curry leaves have a unique aroma, with a slightly hot, bitter taste. In south India the leaves are used liberally in soup dishes like Sambar, curries, vegetables, and fish dishes. In Gujurat, they are used to top off snack foods like Dhokla and are a main ingredient in green curry paste. Dried Curry Leaves Packaging: Plastic Bottle Product Type: Dried Leaves
Milagai Podi is a Tamil name which means 'chili powder'. While the literal translation is not accurate, Milagai Podi is simply a dry chutney with lentils, light spices and chili. Hailing from one of the most ancient civilizations in the world, Milagai Podi (also known as Idli Podi or Chutney Powder) is a great example of culinary ingenuinity. The arid region of Tamil Nadu (southern state in India) used water sparingly in cooking. A balance meal, however, was not compromised upon. Milagai Podi with lentils, which provide proteins, was made to consume along with cereals (carbohydrates) so as to ... [Read More]
Mustard Seeds. Mustard seeds of the various mustard plants are among the smallest of seeds. The seeds are about 3mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard. Indians have used mustard seeds in their food for over two thousand years. Mustard seeds are also known as "Sarson" and is very popular in North India. In North sarson ka Saag is very popular. "Sarson ka tel" Mustard oil is very goo... [Read More]
No grinding, no fuss! Crisp golden dosas are endow so easy to make with MTR Instant Dosa Mix. It's flavored with wheat cream, soybean, fenugreek powder and other savory ingredients. Also suitable for vegetarians. Serve hot with chutney, sambar or sagu. Easy recipe provided on the back of the package.
★ We live in a difficult world. One, which is hazardous, unhealthy and detrimental to life in all its forms. Take for instance, the pesticide levels in our farms which in turn finds its way into the earth and from thereon into the water & food. Notwithstanding the fallacy of more pesticides-better yield. Today it is a well-known fact that the excessive use of pesticides has created resistant organisms and even harmful mutated ones. All of which means the farmer sprays more & more pesticides every year to keep the pests at bay. Organic regulations strictly prohibit the use of synthetic, toxic... [Read More]
★ We live in a difficult world. One, which is hazardous, unhealthy and detrimental to life in all its forms. Take for instance, the pesticide levels in our farms which in turn finds its way into the earth and from thereon into the water & food. Notwithstanding the fallacy of more pesticides-better yield. Today it is a well-known fact that the excessive use of pesticides has created resistant organisms and even harmful mutated ones. All of which means the farmer sprays more & more pesticides every year to keep the pests at bay. Organic regulations strictly prohibit the use of synthetic, toxic... [Read More]
►Garam masala is a wonderfully aromatic blend of spices from India. ►Garam means "hot" or "heating" and masala means "spice blend". The "hot" is not necessarily referring to the kind of heat we find in hot chillies but to the fact that the spices are first toasted then ground. ►Another explanation we've heard is that the amalgamated effect of the spices in garam masala increases body temperature, a pleasant warm glow you might feel after eating a dish flavoured with it. ►It does however usually include some black pepper and cinnamon or cassia which carry some heat. ►Many of the ... [Read More]
Sambar is a lentil soup that originates from southern India. The soup is very delicious and can be enjoyed in itself. In South India, it is often paired with rice, kitchari (rice and yellow lentil dish), idlis (rice cakes), dosas (rice crepes), etc. For STEP-By-STEP directions visit: http://blog.myinnerflame.com/sambar-mix/the-secret-to-making-authentic-south-indian-sambar/
Fenugreek is used as an herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and micro greens). Cuboid-shaped, yellow- to amber-colored fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, daals, and spice mixes such as panch phoron and sambar powder. They are often roasted to reduce bitterness and enhance flavor . Often used in Indian cooking, the Fenugreek has an earthy flavor that is found in Ethiopian cooking. 5136 Whole Seeds Fenugreek 5137 Ground F... [Read More]
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