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We are leaders in the market for providing best range of PAROTHA ATTA, JOWAR WHOLE, MOONG SPLIT CHILKA, URAD DAL MOGAR and Coriander Split
Make delicious, authentic, Rajasthani Tandoori Rotis. Get the real dhaba taste of tandoori roti at home through this Tandoori Atta.
High energy Indian substitute to corn flakes. The millet grain that is a perfect substitute to wheat for chapatti making. It is healthy and easy on digestion, while it provides the required nutrition.
Split moong dal with green skin is popular lentil used for lentil soup in India.
This dal is split mung beans with the skin left on it. It makes excellent soup and is a very tasty dal.
Our organic Mung dal chilka is extremely easy to cook, need no soaking and are easy to digest. It is low in saturated fat and cholesterol and so is good in preventing heart diseases. It is free of flatulence causing agents. This makes it an acceptable food for those recovering from illness and also nutritious food for babies.
The protein is especially rich in the amino acid, lysine. This dal is rich in calcium, phosphorus, magnesium, potassium, folate and other vitamin B. They also contain appreciable amount of vitamin C. It is used to make khichdi, dal and sweets.
This pulse crop is popular in north India as Black/Kali/Maa Ki Dal and in south India it is an important ingredient as a Dal Mogar in most of their staple foods like Idly, Dosa, Vada etc. It is also consumed as Split Chhilka. Urad Dal Mogar is widely preferred by the consumer as it is low in fat and cholesterol
Urad dal (white urad) mogar is the skinless and often split urad bean. This white lentil is rich in protein and the iron content is good for improving hemoglobin count. Urad dal is great for vegan and cow fat diets and is very nutritious. It is easy to digest and recommended for diabetic people.
It is commonly used in dals and to make breads like idli and dosa. Dosa made with white urad dal can be easily peeled off the pan when cooked and have satisfying bread like flavor.
raditionally eaten as snack, usually after dinner, to freshen mouth and aid indigestion.
Split seeds are those fruits which are split longitudinally. Coriander seeds are used as Dhania Dal which is very famous in India usually consumed after meals. Coriander seeds when crushed have a lemony citrus flavor and are nutty, spicy and orange-flavored. The seeds are almost spherical, one end being slightly pointed, the other slightly flattened. There are many longitudinal ridges. The color, when dried, is usually brown, but may be green or off white. Dried roasted Coriander seeds are consumed after meals, either alone or in combination with saunf, sesame seeds. Coriander is used for general digestive aid.It is a very good mouth Freshener.
Mace is the outer shell of the nutmeg fruit. It has a lighter and aromatic flavor. Mace is offered in its whole form to retain every aspect of the spice, flavor, color and aroma.
Mace and nutmeg are very similar, though mace is somewhat more powerful. Mace is lighter in color and can be used in light-colored dishes where the darker flecks of nutmeg would be undesirable. A small amount will enhance many recipes, adding fragrance without imposing too much flavor. Mace works especially well with milk dishes like custards and cream sauces. It contributes to flavoring light-colored cakes and pastries, especially donuts. It can enhance clear and creamed soups and casseroles, chicken pies and sauces. Adding some to mashed potatoes or sweet potatoes creates a more interesting side dish. Some beverages improve with a little mace, especially chocolate drinks and tropical punches.
It is a powerful antioxidant, protects neurotransmitters in the brain.
Rosemary is a member of mint family and is an ever green perennial herb. Dried rosemary is used in traditional Mediterranean cuisine. They have bitter, astringent taste and are highly aromatic which complements wide variety of foods. When burned they give off a distinct mustard smell as well as smell similar to that of burning food which can be used to flavor foods while barbecuing. They have been described as having camphor like taste and smell. It is also used in sausages, soups, slurry and salads.
It is used to flavor wines, vinegar, oil and butter. It is high in iron, calcium and vitamin B. Rosemary may have anti-carcinogenic and antioxidant property. Rosemary is often used widely as a common house hold spice and also as fragrant aromatic flavoring agent in several commercially available product. The fragrance is added to the product such as frozen desserts, candy, alcoholic beverages, pudding and various other similar foods.
These are walnut pieces which are ready to cook or eat. Can be used with many Indian dishes like cakes, desserts etc.
These walnut pieces are ready-to-eat and can also be used in cakes, desserts, salads and other cooking. Walnuts are one of the best sources of protein. They are rich in fiber, B vitamins, magnesium, and antioxidants such as Vitamin E. Nuts contain a high level of omega 3 that may lower LDL cholesterol. Walnuts, in particular, have significantly higher amounts of omega 3 fatty acids as compared to other nuts. The halves have a light color without any amber or dark stains. This high quality product is perfect for cakes, cheeses, or fine chocolates decoration.
Carrot soup with ginger is a nutritious and low fat soup with just a touch of sweetness.
Believe it or not! Here is a soup that is healthy, wholesome & nutritious and will make your kids running after you asking for more. We have taken the goodness of carrot and ginger, added selected spices and herbs and made a soup that combines great taste with good health. The combination of carrot and ginger coupled with the nutty flavor of the cashews make this soup rich and creamy. This soup tastes good with a piece of crusty bread or with your favorite sandwich. This recipe is an excellent source of vitamin A, and a rich source of protein, fiber, niacin, and vitamins K, B6, and C, all of which are essential during pregnancy and breastfeeding. The bright orange color of this soup will provide color to your table as well as please your guests' appetites. The combination of sweet carrots, hot-spicy ginger and cool mint works well together. Pour contents into a bowl and heat before serving. Add lemon, salt and pepper to taste
This soup is smooth and flavorful. The addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.
From folk lore to fairy tales, pumpkin has been a part of popular culinary tradition across the world. In parts of Europe, a housewifes culinary skills were the pumpkin soup she made.
Weve made this soup the traditional way, added selected organic ingredients, spices and herbs to suit the palate of people from all parts of the world. Pumpkin soup has been popular for long time but it is still popular as thanks giving dish in United States. Pumpkin is naturally sweet and creamy, juicy making a creamy and buttery soup and give it a sweet, smooth and rich flavor. Pumpkin soup is warming and satisfying. It is a nice change from more traditional soup recipes and made from puree of pumpkin. The ginger gives a spicy sweet undertone to the traditional seasonal recipe.Pumpkin soup can be served as an appetizer before the main meal. The natural sweetness of pumpkin appeals to kids and adults. It is also healthful because it contains care takers, Xanthippe and lute in which neutralizes free radicals. The color of soup is appetizing and the subtle flavor blends well with other vegetable having full and creamy texture.
Healthy and hearty vegan soup is very rich in protein and vitamin.
Imagine a dish served up by the chefs into the royal kitchens of Amber, to make their queens happy. This recipe, favored by Jaipuri royalty, has been developed as a soup by Down To Earth. Weve added selected herbs and spices for a whole some taste. Have it as a Dal with your food or savor it as it is.
Pack in proteins, easy to digest and mouth-watering thin moong dal soup is a perfect choice for children as well as elderly people. Moong dal soup is healthy soup that is very high in proteins, very flavorful and tasty. The moong dal soup recipe is highly nutritious and naturally detoxifies the body. It works by cleansing the liver, gall bladder and vascular system of any undigested toxins.Moong dal soup is low in fat, rich in B complex vitamins, calcium and potassium
French Lentil Soup acts as a fantastic appetizer and is low in calories too.
This Dal continues to top the popularity charts among lovers of good food, from ancient times to date. Often referred to as the king of Dals, it was patronized by emperors of the Mughal kingdom, where this Dal used to be the only vegetarian fare in an entirely non-vegetarian spread.
Relish this rich Dal soup, enhanced with organic spices and herbs. French lentil soup acts as a fantastic appetizer and is low in calories. Sauteed onion, carrot, celery combines in stock pot with French lentil. Oregano adds wonderful peppery, licorice flavor that complements this soup. It is hearty enough for an entire meal and is packed with protein fiber and folic acid
This is a yummy warmly spiced dish. You can vary the amounts of spices to suit your tastes. This lentil soup uses plenty of spices to perk up the soup. Pink lentils are more delicate and break down in stock more easily which makes this soup excellent.
Trust the famed royal Awadhi chefs of Lucknow to concoct a soup that appeals to different palates with subtle variations in its preparation. We have taken the same age old recipe, added a sprinkling of herbs, spices and other organic ingredients to give you a soup that is nourishing, nutritional and easy on your stomach. This unusual soup has been prepared using pink lentils which is known for being rich in protein, zinc, copper, iron & fiber. It is simple, spicy and soothing but not hot. Warm toasted spice and flavor packed tadka (small whole edible spices bloomed in hot oil and added to dish at the end of cooking) come together in this velvety soup. This lentil soup uses plenty of spices to perk up the soup. Pink lentils are more delicate and break down in stock more easily which makes this soup excellent vegetarian diet. The whole secret of making a great lentil soup is the right amount of lemon juice and cumin powder added during the time of serving.
A food that traces its lineage to the Thar Desert in Rajasthan. Non availability of fresh vegetables forced housewives to innovate and churn out food dishes made only from the limited grains and pulses that could be cultivated in the harsh climates of deserts. Despite being made from Chana Besan, but cooked in Butter Milk gravy it provided the complete nourishment.
This has been an everyday food for centuries in almost all the households, but with more and more regular availability of fresh vegetables this has become only a ceremonial food, thus even the skills to make tasty Besan Gatta sabji has also been lost.
Down To Earth has revived the age old recipe for this dish and converted it into a tin pack food for those who still remember the taste of this healthy and nourishing food.
Rajasthani gatta masala is very delicious traditional Indian curry popular in Rajasthan. People eat this with various Indian breads specially bati, rice, dal and churma. It is included as main dish. Without gatta curry Rajasthani meal is incomplete. It is not only protein rich but it also provides calcium and energy.
Very delicious traditional Indian desert curry, popular in Rajasthan.
Luscious green gravy really nice with makki ki roti and dollops of fresh butter.
This mustard leaves curry cooked in a signature style is typicallyaseasonal delicacy from the lands of five rivers now known asPunjabmostly eaten with Makki ki roti (Indian maize flat bread) and dollops of fresh butter. This dish originally comes from Punjab region of India but is now popular all over Northern India. During the mustard growing season, green fields of Punjab and north India are covered with sarson ke phool, the yellow mustard flowers. Green leaves of mustard are used like spinach and made into a delicious Saag. Sarson or Mustard green is known for its distinct pungent, horse-radish mustard flavor and is rich in vitamin A and vitamin K.
From Down To Earth the skilled chefs have revivedsome of the very old recipes traditionally followed by farmers for you to haveit all round the year.Sarson ka saag is a world famous delicacy that activates ones taste buds. It is luscious green gravy made out of mustard seeds, cooked with masalas and enhanced with oil seasoning dish.
Down To Earth has researched the most popular recipe - variants of this product and has developed this aromatic mix to deliver you this culinary delight.
We bring to you the most ultimate flavours of South India in your kitchen with your Idli Gun Powder. Popularly used for Idli and Dosa, Our Idli Gun Powder is basically a flavoured powder made by blending roasted lentils and spices. It is organic & preservative free and hence healthier. It can be used as a Chutney, Side-dish or can be used for seasoning of other dishes, you will never want to step out of your house again for eating South Indian after trying our Gun Powder.
Navin Kalra (Morarka Organic Foods Pvt. Ltd.)
Morarka Organic Foods Limited
SP 2034-2035, Ramchnadrapura Industrial Area,
Sitapura, Jaipur-302022, Rajasthan - 303905
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