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  • Rava/ Suji

    ₹500.00

    Rava, also known as semolina or suji, is a coarsely ground grain product that is commonly used in cooking and baking. It is made from durum wheat, a hard variety of wheat that is rich in gluten. Rava has a gritty texture and is often used to make a variety of dishes in different cuisines around the world.

     

    ₹500.00

  • Bajra Flour

    Bajra flour, also known as pearl millet flour, is a type of flour made from the grains of pearl millet (Pennisetum glaucum). Pearl millet is a cereal grain that is widely grown in dry regions of Africa and Asia, including India. Bajra flour is a staple in many Indian households and is used to make various traditional dishes.

  • Wheat

    Wheat is a cereal grain that is widely cultivated and used as a staple food source around the world. It belongs to the Triticum genus and is a member of the grass family Poaceae. Wheat is one of the most important crops in human history, with its cultivation dating back thousands of years.

  • Soya Beans

    Soybeans are small, beige-colored beans that can be consumed in various forms. They are used to produce soybean oil, soy milk, tofu, tempeh, and a wide range of soy-based products. In their whole form, they can be used in soups, stews, and as an ingredient in various dishes.

  • Ragi (Finger Millet)

    Ragi has small, reddish-brown seeds that are ground into flour and used for various culinary purposes. It has a slightly nutty flavor and a unique texture. Ragi flour is commonly used to make dishes like porridge, flatbreads, and baked goods.

  • Jowar (Sorghum)

    Jowar is a gluten-free grain with a mild, slightly sweet taste and a slightly chewy texture. It can be used in various culinary applications, including as a whole grain or ground into flour. Jowar flour is commonly used to make flatbreads, porridge, and other dishes.

  • Barley (Jau)

    Barley is a whole grain with a slightly nutty flavor and a chewy texture. It’s commonly used to make foods like barley soup, barley porridge, and as an ingredient in salads and stews. Barley can also be ground into flour and used for baking.

  • Bajra (Pearl millet)

    Bajra is a nutrient-rich grain that comes in small, round, and pearl-like seeds. It has a slightly nutty flavor and a coarse texture. Bajra is used to make a variety of dishes, including flatbreads (roti), porridge, and snacks.

  • Peanuts

    Roasted peanuts are peanuts that have been dry-roasted until they turn golden brown and acquire a crispy texture. Roasting enhances their flavor, making them a popular and savory snack enjoyed around the world.

  • Roasted Chana

    Roasted Chana, also known as roasted chickpeas, refers to chickpeas (garbanzo beans) that have been dry-roasted until they become crispy and golden brown. This roasting process enhances their flavor and gives them a satisfying crunch, making them a popular and nutritious snack.

  • White Peas

    White peas are used to make a variety of dishes, particularly in Indian street food and snacks. They are often used in recipes like ragda patties, where the peas are cooked in a spiced gravy and served with potato patties.

  • Mix Pluses

    The exact combination of legumes can vary, but it typically includes a mix of lentils, beans, and sometimes split peas. This mixture is used in a variety of cuisines to make soups, stews, curries, and other dishes. Mixed pulses are appreciated for their diverse nutritional profiles, providing a range of protein, fiber, vitamins, and minerals.

  • Urad Dal

    Urad dal is used in a variety of dishes, ranging from savory to sweet, in Indian cooking. It’s a key ingredient in dishes like dal makhani,  a rich and flavorful lentil curry, as well as idli and dosa batters, which are essential in South Indian cuisine.

  • Urad Black

    Urad black is used to make dishes like dal makhani, a popular dish where the lentils are slow-cooked in a rich and creamy tomato-based gravy. It’s also used to make idli batter and dosa batter, which are essential components of South Indian cuisine.

  • Toor Dal

    Toor Dal, also known as arhar dal, is a type of lentil widely used in Indian cooking. These lentils are small, yellow, and split in half, making them quick to cook and easy to digest.

  • Rajma

    Rajma is typically used to make “rajma masala,” a popular dish in which the beans are cooked in a spiced tomato-based gravy. It’s a comforting and richly flavored dish often enjoyed with rice or bread. Rajma is a good source of protein, dietary fiber, and essential nutrients like iron and folate.

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