Jaipur, Rajasthan, India
Our Products
The traditional, healthy, protein rich dal, Fresh & crispy with high nutrient value and is easily digestible. These delicious, wholesome beans are used in dishes across the world. They are small, oval in shape, and green in color. Whole mung beans are generally prepared from dried beans by boiling until they are soft. Mung bean sprouts are the major bean sprouts in most Asian countries.
Moong beans are also known as green beans, mungo, moong or moong dal. Green gram is the seed of Vigna radiate. Moong beans are part of the legumes family. Mostly cultivated on all farms in western & central India as a rain/kharif crop, harvested in October- November, they are generally eaten either whole (with or without skin) or as bean sprouted or used to make dessert green bean soup.
Our Moong variety is of finest quality which is tiny, tender; oval shaped slightly sweet beans with a bright green skin and is soft and easily digested when cooked. When sprouted, the moong beans is good source of vitamin C with their rich and creamy texture they are also great in salads. Our organic moong dal is nutritious with zero cholesterol, negligible fat, high in protein and dietary fiber and is a good source of calcium and iron.
These beans are quick and easy to make. They are used whole or more commonly split and hulled. Mung beans are one of the most cherished foods. When cooked with spices they are very nourishing while being relatively easy to digest, they do not generally create abdominal gas or bloating.
Cooking instructions: - Cover the moong beans with about three times their volume of cold water and leave to soak overnight. Drain and rinse the beans. Add them to a pan of boiling water. Soak overnight bring to the boil in fresh water and cook for approximately 1 hour. Boil rapidly for 30 minutes, then turn down the heat and let them on simmer for the next 10 minutes or until completely cooked. When ready drain the beans and rinse in a sieve under running water.
Red Chili flakes are seasoning made from hot red peppers that adds flavor without too much heat.
Dried and crushed red chili flakes have a pungent and smoky flavor.
Red chili flakes is a spice which comes from a mild red chili. Red chili flakes is equally valued for its taste and its bright red color, derived from capsanthin. Chili flakes is made from small, round, intensely flavored and sweet-fleshed chilies that are sun-dried and hand ground. The rich color of flakes not only enhances the visual appeal of foods, but it can also be used as for flavoring. Our organic chili flakes is made using chilies that are free from fertilizers, pesticides, insecticides, preservatives, additives or any other forms of adulteration. It is pure, just the way nature intended it to be.
It goes well with just about any savory food, including vegetable curries, stews, creamy sauces, pastas, pizza, in tomato dishes and salads. For most recipes, the chili flakes is added near the end of the cooking process, because heat diminishes both the color and flavor. Sprinkle it on potatoes or homemade fries. Chili flakes is useful as a simple garnish for almost any savory dish. Combine it with butter, margarine, or oil for a quick baste for fish or poultry. Red chili flakes can be mixed with bread crumbs before sprinkling them over casseroles or vegetables. It is unusually high in vitamin C. As an antibacterial agent and stimulant, flakes can help normalize blood pressure, improve circulation, and increase the production of saliva and stomach acids to aid digestion.
Exert cooling effect, improves appetite, easy bowl syndrome, relieves stomach pain, vomiting and constipation.
Kachri is a wild variety of cucumbers. Kachri resembles a brown yellow small melon, which grows wildly in the desert areas and is seldom cultivated as a crop. Dried kachri when used in cooking adds a tangy taste. It is the real earth food growing wild, and becoming a protein rich vegetable for people living in the harsh arid areas of Western India, where it is hard to grow conventional vegetables. Kachri is used extensively in Rajasthani cuisine. It has a triple benefit of being a coolant, tonic & stimulant. Regular use of kachri Powder may help to cure minor skin diseases like boils, bed sores, lice, manifestation, prickly heat, itching, earache, etc.
Quality Dehydrated Garlic Powder. Garlic powder is finely diced dried garlic. Fresh, pungent, antiseptic antibacterial and antioxidant.
It is described in the Charaka Samhita (Sanskrit medical treatise) and in Navanitaka text written by Buddhists that Garlic possesses five of the six rasas or tastes defined in the Ayurvedic system, only missing the sour taste. This gave it its Sanskrit name, lasuna (or rasuna). Hanging garlic bulbs on doors would check the spread of diseases such as smallpox. It is generally agreed that the stronger the taste of a clove of garlic, the higher the sulphur content, the greater the medicinal value.Our organically grown garlic has higher sulphur content, and so a greater benefit to health. Allicin and diallyl sulphides are the two main medical ingredients that produce the garlic health benefits.Garlic can control acne, suppress the growth of tumors, and is a potent antioxidant good for cardiovascular health. Garlic powder can reduce LDL or "bad" cholesterol and is a good blood-thinning agent to avoid blood clots that could lead to heart attack or stroke .Garlic powder is carminative and is a gastric stimulant and thus aid in digestion, absorption of food and in flatulence. Garlic contains only 4 calories per clove.Our Garlic powder has a better color, flavor, good pungency and antibacterial activity. Garlic powder is very handy to the housewives for day-to-day use both as condiment and as folk medicine. It could also save her from botheration of peeling garlic.
To help in blood purification, skin disease asthma, piles and tumors.
Sangri is not exotic vegetables but are wild beans of Khejari that grow independently and abundantly in the vast desert areas especially in Western Rajasthan- Jaisalmer and Barmer. The story goes that Sangri was discovered ages ago by Rajasthani villagers during the time of a great famine when all other natural vegetation, which was scarce anyways, had died and withered away. But Sangri (longish beans) along with ker (small, radish-like pods) flourished unconcernedly in the punishing sun. Intrigued by the appearance of these beans and berries and delighted by their availability, the villagers took them home. There was no water for cooking because of the famine so the villagers dried the beans and cooked them in vegetable oil along with chilies and other spices. They had something wonderful to eat with their bajra (millet) rotis. It is also cooked in water or buttermilk. Incredibly, Ker sangri continues to be prepared in this simple manner and is one of the mainstays of the Marwari kitchen and a "must have" recipe on wedding menus even today. They are full of medicinal values and are used as a major ingredient of Marwadi delicacies.
