#Dry Red Chilli Powder Suppliers in gujarat

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Dry Red Chilli Powder Suppliers, Red Chilli Powder Exporters in Rajkot, Gujarat, India

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Dry Red Chilli Exporters from India | Red Chilli Powder Suppliers in Gujarat, India

AFIC GROUP Import and Export is the exporter and supplier of Dry Red Chilli ( Lal Mirch ) in Gujarat, India. AFIC GROUP is known for its quality Red Chilli Powder. We are the top Dry Red Chilli Exporters in India.

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Healthy Tomato Dal (Kerala Style)

Healthy Tomato Dal in Kerala Style adds a distinct South Indian flavour to every meal. A coconut, red chilli, and jeera paste are used to cook the dal, and tomatoes and jaggery are added to improve the flavour. Don't forget to add curry leaves and mustard seeds to the dal before serving. Steamed rice is the best accompaniment! If you are looking for the best quality Madhi Toor Dal in Vadodara, Punit Proteins Pvt. Ltd. is an excellent supplier of all varieties of Toor Dal.

Toor dal is a good source of protein, which is essential to healthy health. As a result, it's great for people with diabetes and heart disease. Onions and tomatoes are the primary ingredients in this dish. Alliums, such as onions, include phytonutrients that aid in the growth of white blood cells (WBC). Antioxidants, high in Vitamin C, and beneficial to the heart are just a few of the health benefits of eating tomatoes.

What you'll receive after following this simple technique is a flavorful Toor dal, which goes great with any Indian bread or rice dish! Buy Desi Madhi Toor Dal from Punit Proteins Pvt. Ltd. - the most promising as well as distinguished Toor Dal supplier in Gujarat, India.

Preparation Time     :           10 mins

Cooking Time           :           35 mins

Total Time                  :           45 mins

Ingredients:

½ cup chopped tomatoes

1 cup Desi madhi Toor Dal

½ tsp turmeric powder

salt to taste

2 slit green chillies

1 tbsp grated jaggery

To make a smooth paste

¼ cup freshly grated coconut

1 whole dry Kashmiri red chilli

½ tsp cumin seeds

¼ cup water

For the tempering:

1 tbsp oil

½ tsp mustard seeds

1 whole dry Kashmiri red chilli

4 to 5 curry leaves

¼ cup finely chopped onions

Method:

Soak the dal for 30 minutes after cleaning and washing it. Rinse and store.

A pressure cooker should be used to mix turmeric powder, dal, salt, and 3 cups of water. Then, pressure cook for 3 whistles.

Before removing the cover, let the steam out.

Cook for 5 to 7 minutes on a medium burner while stirring regularly, adding the chopped green chillies, tomatoes, jaggery, and the made paste. Remove from sight.

Mustard seeds and oil in a large nonstick skillet are used to temper the dish.

Toss in the red chilli and curry leaves when the seeds begin to crackle and sauté for a few seconds on a medium-low burner.

Add the onions and cook for 1 to 2 minutes over medium heat.

For 2 to 3 minutes, stirring intermittently, add the prepared dal, a little salt, and the tempering and mix well.

Serve hot.

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South Indian Style Drumstick Dal

Consider this a more flavorful version of your standard Sambhar. A delectable combination of cooked Toor dal, drumsticks, and vegetables such as onions and tomatoes is flavoured with a spicy paste of coconut, onions, and spices, and tempered with classic mustard seed and red chilli combo.

Punit Proteins is one of the leading and the most distinct Pulses manufacturers in Gujarat.

The aroma and flavour of this South Indian Style Drumstick Dal are enhanced with a few sprigs of curry leaves. Serve with rice, idlis, or dosas to complete the meal. 

Preparation Time     :           20 mins

Cooking Time           :           31 mins

Total Time                  :           51 mins

Buy the best quality oily Toor dal in Gujarat from the most trusted and reliable suppliers - Punit Proteins.

Ingredients:

1 cup drumsticks

1 cup Toor dal, soaked (15 mins), washed and drained

½ tsp turmeric powder

½ cup chopped onions

¾ cup chopped tomatoes

1 tbsp chopped curry leaves

salt to taste

1 tbsp oil

1 tsp mustard seeds

1 whole dry Kashmiri red chill

5 to 6 curry leaves

 Grind Into A Coarse Mixture

¼ cup of water

½ cup grated coconut

½ tbsp chopped garlic

2 tbsp chopped onions

½ tsp cumin seeds

1 tsp chilli powder

1 tbsp roughly chopped curry leaves

Are you looking for an excellent supplier of deshi toor dal in Gujarat? Buy deshi Toor dal from Punit Proteins and stay assured of the quality.

Method:

In a pressure cooker, combine the dal, turmeric, and 2 cups of water, stir well, and pressure cook for 3 whistles.

Before opening the lid, allow the steam to escape.

Transfer the dal to a deep nonstick pan, along with the onions, tomatoes, drumstick, chopped  curry leaves, salt, and 1 cup of water; combine well, cover, and simmer for 12 minutes over medium heat, stirring regularly.

Cook over a medium flame for 7 minutes, stirring regularly, after adding the prepared coarse mixture and 1 cup of water. Set aside for now.

In a small nonstick skillet, heat the oil, then add the mustard seeds and cook for a few seconds over medium heat.

Sauté the Kashmiri red chilli and curry leaves for a few seconds over a medium burner.

Pour the tempering over the dal, stir thoroughly, and serve immediately.

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South Indian Chitranna Rice

Chitranna Rice is a popular South Indian rice meal produced by tempering cooked rice with traditional spices like mustard, dals, and peanuts, then seasoning it with onions and coconut and lemon juice. In Karnataka chitranna rice, the crunch of peanuts, the flakiness of coconut, and the tang of lemon juice ensure an excellent balance of texture and flavour. You'll love how simple and convenient this recipe is.

We've gotten a lot of requests for Karnataka recipes, so we decided to make this classic Karnataka nimbehannu chitranna.

Chitranna Rice is a famous South Indian cuisine that is considered auspicious and served as an offering to God on festival days. People don't mind waiting in huge lines at temples to get their hands on Karnataka chitranna rice prasad.

Punit Proteins is one of the most reliable and excellent suppliers of Jeerasar Rice in Vadodara, Gujarat.

Chitranna Rice is a popular choice for packed South Indian lunches due to its ease of preparation and the fact that it is a one-dish vegetarian meal. The main difference is that while making it casually, you can add onions, whereas Karnataka chitranna rice prasad does not.

 Preparation Time     :           15 mins

Cooking Time           :           6 mins

Total Time                  :           21 mins

Ingredients:

3 cups cooked non sticky basmati rice

2 tbsp oil

1/2 tsp mustard seeds

2 tsp urad dal

1 tbsp chana dal

3 tbsp raw peanuts

2 whole dry Kashmiri red chillies

4 to 5 curry leaves

1/4 cup chopped onions

1/4 tsp turmeric powder

1/4 tsp hing

1/4 cup grated coconut

1/2 tbsp lemon juice

salt to taste

1 tbsp chopped coriander

Method:

To make Chitranna Rice,     heat the oil in a large nonstick skillet, then add the mustard seeds, urad     dal, chana dal, and raw peanuts and cook for 2 minutes over medium heat.

If you wish to order the best quality Wada kolam rice in bulk quantity, Punit Proteins is the right place for you.

Sauté the onions and     dried red chillies for 1 minute over medium heat.

Sauté for 1 minute on     medium heat with turmeric powder, hing, and coconut.

Stir in the rice, lemon     juice, and salt, and simmer for 2 minutes over medium heat, stirring     periodically.

Finally, turn off the     heat and stir in the coriander.

Chitranna Rice should be     served hot.

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Toor Dal Curry with Burmese Samosa

This fantastic recipe combines an ever-popular snack and a spicy soup. To begin, we make delectable samosas by deep-frying samosa pattis filled with a delectable potato, green pea, and spice mixture.

Using pre-made samosa patties saves time while also giving the samosas a wonderful crispness. If you're wondering what's so special about samosas, it's the tongue-tingling soup in which we'll drown it.

 This delicious soup is made with cooked Toor dal and a special, freshly ground spice powder. Cooking the soup for 15 minutes with this spice powder allows the flavour of the spice powder to blend with the dal, giving the broth a rich and complex flavour.

Punit Proteins is an excellent Pulses supplier company in Gujarat.

To make the soup more delectable and to improve the range of textures, interesting ingredients such kala chana, purple cabbage, and bean sprouts are added.

 Each samosa is dipped in a bowl of flavorful soup and decorated with bright toppings like spring onions and coriander just before serving. It's a satisfying snack!

 Preparation Time     :           35 mins

Cooking Time           :           30 mins

Total Time                  :           1 hours 5 minutes (65 mins)

Ingredients for The Burmese Samosa:

3 samosa pattis

1/2 tsp coriander seeds

1 tsp oil

1/4 tsp jeera (cumin)

a pinch of hing (asafoetida)

1/4 tsp adrak (ginger) paste

1/2 tsp green-chilli paste

1/2 cup boiled potato

1/4 cup boiled green peas

1/2 tsp dhania-jeera powder

1/2 tsp amchur (dried mango powder)

1/2 tsp garam masala

salt to taste

2 tbsp chopped coriander

2 tbsp all purpose flour (maida) dissolved with 2 tbsp of water

Blend this into a smooth powder:

1/2 tsp whole black pepper

1 tbsp coriander seeds

1/4 tsp turmeric powder

1 tsp red chilli powder

1 tsp garam masala

Other Ingredients:

1/2 cup cooked toor dal

1 tbsp oil

1 tsp cumin seeds

3 dried kashmiri red chillies

1/2 cup sliced onions

2 slit green chillies

1/2 cup soaked and boiled brown chick peas

1 1/2 tbsp tamarind pulp

1/2 cup shredded red cabbage

salt to taste

1/2 cup bean sprouts

For The Garnish

1/2 cup chopped spring onions

1/2 cup chopped coriander

Method for Burmese Samosa:

Heat a large nonstick     skillet over medium heat, then add the coriander seeds and dry roast for 1     minute.

Using a mortal-pestle,     crush the coriander seeds into a coarse powder and set aside.

In a large nonstick     skillet, heat the oil and add the cumin seeds, allowing them to crackle.

When the seeds start to     crackle, add the coarsely crushed coriander and asafoetida and cook for a     few seconds over medium heat.

Sauté for a few more     seconds over medium heat with the ginger paste, green chilli paste, and     turmeric powder.

Mix in the potato, green     peas, coriander powder, dried mango powder, salt, and ¼ cup of water, then simmer for 2     minutes over medium heat, stirring occasionally.

 Punit Proteins is the most distinct and noted supplier of Oily Toor dal in Gujarat.

Mix in the coriander     well. Set aside for now.

Place the samosa pattis     on a clean, dry surface and cut them into two equal half vertically from     the centre with a sharp knife.

Fold the right bottom     corner of the samosa patti on the opposite side to form a triangle. Place     a halve of the samosa patti on a clean, dry surface.

As seen in the figure,     fold the entire triangle to the left.

Fill a piece of the     prepared potato filling with the maida-water paste and seal the edges to     prevent the filling from spilling out, as indicated in the image.

To create more samosas,     repeat steps 9 to 11.

In a deep nonstick     kadhai, heat the oil and deep-fry a few samosas at a time, till they     become golden brown on all sides.

Drain and set aside on     absorbent paper.

Method for Mixed Dal Curry:

Set aside the Toor dal     after fully whisking it.

In a deep nonstick pan,     heat the oil and add the cumin seeds and kashmiri red chilies, allowing     them to crackle.

Once the seeds have     cracked, add the onions and cook for 1 minute over medium heat, or until     they are light brown in colour.

2 tsp spice powder,     prepared and sauté for 1 minute over medium heat.

3 cups water, kala     chana, Toor dal, and tamarind pulp, toss well, and simmer for 15 minutes     on a medium temperature, stirring occasionally.

Add the cabbage and     salt, stir well, and simmer for 2 to 3 minutes over medium heat, stirring     occasionally. Set aside for now.

Punit Proteins is one of the most popular Pulses manufacturers in Gujarat.

Method for the dish:

Reheat the curry soup     just before serving, add the bean sprouts, combine well, and cook for 1 to     2 minutes over a medium burner, stirring occasionally.

In a serving bowl, place     a samosa and a spoonful of the Burmese curry on top.

Serve immediately after     garnishing with spring onion, as well as coriander.

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Mix Indian Dal

Dal is an indispensable item in any Indian meal. It’s nutritious as well as tasty. Indian dal is made of lentils. Different kinds of best quality lentils are available across India which makes it easy to cook dal on every day basis. While the everyday practice is to make one day per meal, mix dal is made in case of special occasions. Mix dal is simply combining many variants of dal together and cooking it as a delicious side dish to rice or chapatti.  

In this blog, let’s learn the recipe of Mix Indian Dal combining 4-5 kinds of lentils:

Mix Indian Dal Recipe

Mix Indian Dal Recipe – Step I

In a bowl, combine desi toor dal, masoor dal and moong dal in equal proportion. Wash thoroughly. Now, boil the lentils in pressure cooker with double quantity of water and a pinch of salt. Cook the lentil maximum up to three whistles till the lentils get soft and mushy.

Mix Indian Dal Recipe – Step II

Wash and chop all vegetables into fine pieces.

Mix Indian Dal Recipe – Step III

Pour ghee in pan. Add cumin seeds, cardamom, bay leaf and dry red chilli. Let this crackle once or twice and move to the next step of Mix Dal Recipe.

Mix Indian Dal Recipe – Step IV

Add chopped onions. Saute till the onions become transparent. Now add ginger-garlic paste. When cooked nicely, add chopped tomatoes and green chillies. Now cook till the vegetables are soft.

Mix Indian Dal Recipe – Step V

Add powder spice including turmeric powder, cumin powder and coriander powder. Add salt. Mix everything together. In case you feel it’s drying up, you can add a splash of water.

Mix Indian Dal Recipe – Step VI

Now combine the boiled dal and stir nicely. You can add the powder garam masala at this point. For adjusting the consistency of the Mix Dal, add water.

Mix Indian Dal Recipe – Step VII

When the mix dal is completely cooked to your desired consistency, add chopped coriander leaves for good fragrance.

You can serve mix dal with both chapatti and rice.

Punit Proteins is a pulse supplier in Gujarat whom you can get in touch for regular lentils supply. Punit Proteins is also counted among top toor dal manufacturers in Gujarat. You can also buy masoor dal at Punit Proteins.