#Ginger paste supplier in Vadodara

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Ginger paste manufacturer in India | mfpindia

Modern Food Products is a leading ginger paste manufacturer in India, crafting high-quality, flavorful ginger paste that brings authentic taste to every dish. As a trusted ginger paste supplier in Vadodara, we prioritize freshness and purity, ensuring our products meet the highest standards. As a reliable ginger paste exporter in India, we deliver this aromatic ingredient to global markets, adding the vibrant flavor of Indian ginger to kitchens worldwide.

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Kabuli Chana Biryani

The Kabuli chana biryani, also known as chole biryani, is a rice and pulses dish. Saffron-tinged rice is layered with a tongue-tingling Kabuli chana sauce, covered in foil, and baked until the flavours blend to form a delicious chole biryani one-dish supper.

The veg chana biryani is unlike any other vegetable biryani. Chole Biryani is high in protein, and Kabuli chana is also high in protein. It's an excellent weeknight meal alternative; there's no need to wait for a special occasion or weekend to prepare healthy chana biryani.

Kabuli chana biryani belongs to the one-dish dinner category. This low-calorie chole biryani is one of my favourites. It's one of my favourite brown rice-based dishes. The slightly spicy Kabuli chana gravy is finger-licking excellent when coupled with brown rice and blended with saffron milk and coriander. This Kabuli chana biryani is created using the simplest and most basic ingredients, yet the result is too amazing to pass up.

 If you looking to buy chana and get them at affordable Brown Chana price in Vadodara in bulk quantity, Punit Proteins Pvt. Ltd. is the most reputed and trustworthy name in the market.

 People believe that biryani dishes are time-consuming and difficult to prepare, however, this chole biryani is simple to prepare and really flavorful.

 This Kabuli chana biryani is so good that it only needs a cup of low-fat curd raita to make a delightful, healthy, and filling supper. To increase the fibre content of our Kabuli chana biryani, we used brown rice. By adding more chopped and boiled vegetables, you can increase the amount of fibre in the dish. This will aid in the reduction of cholesterol levels.

Ingredients:

For Kabuli Chana Biryani:

●     2 ¼ cups cooked brown rice

●     ¼ cup chopped coriander

●     ¼ tsp saffron

●     ¼ cup warm low-fat milk

●     salt to taste

 For The Kabuli Chana Gravy:

●     ¾ cup soaked and boiled Kabuli chana

●     2 tsp oil

●     1 tsp ginger paste

●     1 tsp garlic paste

●     1 tsp chilli powder

●     ½ tsp turmeric powder

●     ¾ cup chopped tomatoes

●     1 ½ tsp finely chopped green chillies

●     salt to taste

●     ¼ cup whisked low-fat curds

Method:

For the Kabuli chana gravy:

●     In a large nonstick skillet, heat the oil, then add the ginger and garlic paste and cook for a few seconds over medium heat.

●     Sauté for 30 seconds over a medium burner with the chilli powder, turmeric powder, and 1 tbsp water.

●     Cook for 2 minutes over a medium temperature, stirring regularly, after adding the tomatoes and green chillies.

●     Cook for 1 minute over a medium temperature, stirring occasionally, after adding the cooked Kabuli chana and salt.

●     Turn off the heat and carefully fold in the curds. Set aside for now.

 Buy Desi Chana in Vadodara from the most prevalent and excellent supplier in Gujarat, Punit Proteins Pvt. Ltd.

For Kabuli chana biryani:

●     In a mixing bowl, combine the saffron threads and warm milk.

●     In a large mixing basin, combine the brown rice, coriander, a pinch of salt, and the saffron-milk combination.

●     Half of the rice mixture should be put evenly in a baking dish.

●     Place the Kabuli chana gravy on top and spread it out evenly.

●     Finally, evenly distribute the leftover rice mixture.

●     Cover with aluminium foil and bake for 20 minutes at 200°C (400°F) in a preheated oven.

The Kabuli chana biryani should be served hot.

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Split Moong Dal Handvo

Handvo is a Gujarati traditional dish made with several batters. We utilise a batter of green moong dal and mixed vegetables in this delectable variation. Small amounts of semolina and besan give the handvo its ideal texture, while green chillies, ginger, and coriander, as well as an aromatic tempering, give it its delicious flavour. Green Moong Dal Handvo gets a rustic and homely flavour and texture from being cooked simply in a covered skillet, and you'll adore biting into it. Take care not to break the handvo when turning it over in the pan.

Punit Proteins is an excellent and prominent wholesale supplier of Whole split moong dal in Vadodara, Gujarat.

 Soaking Time           :           2 hours

Preparation Time     :           15 mins

Cooking Time           :           40 mins

Total Time                  :           2 hours 55 minutes

Ingredients:

1 cup split moong dal soaked in hot water for 2 hours and drained

1 cup chopped and boiled french beans, carrot and green peas

2 tbsp semolina

1 tbsp besan

2 tbsp finely chopped coriander

1 tsp green chilli paste

1 tsp garlic paste

½ tsp ginger paste

salt to taste

1½ tsp fruit salt

3 tbsp oil

2 tsp mustard seeds

½ tsp carom seeds

2 whole Kashmiri red chillies, broken into pieces

2 tsp sesame seeds

½ tsp asafoetida

If you want to buy moong dal in Baroda in bulk quantities, Punit Proteins is the best place for you.

Method:

In a mixer, combine the     drained green moong dal and ½ cup water, and blend until a coarse mixture     is formed.

Transfer the mixture to     a large mixing bowl and stir in the semolina, besan, coriander, green     chilli paste, garlic paste, ginger paste, salt, and ¼ cup water.

Add the fruit salt and 2     tsp of water evenly over it just before creating the handvo and stir     lightly.

In a 125 mm (5")     non-stick pan, heat 1½ tbsp oil and add 1 tsp mustard seeds, ¼ tsp carom     seeds, 1 Kashmiri red chilli, 1 tsp sesame seeds, ¼ tsp asafoetida and     sauté for a few seconds.

½ of the batter should     be poured over it and spread evenly.

Cover with a lid and     cook for 10 minutes at a medium temperature, or until the base is golden     brown and crisp.

Using two large flat     spoons, gently lift the handvo and turn it over to the other side.

Cover and cook for     another 7 to 8 minutes over a medium temperature, or until golden brown in     colour.

Allow it to cool     slightly before cutting into equal pieces.

To make another handvo,     repeat steps 4–9.

Serve with green chutney     right away.

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Special Rajasthani Moong Dal Kachori

We all enjoy kachori, but we also believe it is one of the more challenging snack recipes to create. To put it another way, if you follow the basic and essential instructions when making this dish, you should be fine. First and foremost, the flour. To get that crispy and flaky texture, it is always made with fresh fine maida or all-purpose flour. While many people might debate about the health risks, that is how it is created. You can use wheat or atta flour, but the taste and crispiness will be different.

 Punit Proteins offers top quality Split moong dal in Vadodara. Place your order in wholesale quantities today and get them delivered to your place.

 For Stuffing:

●     ½ cup moong dal

●     water

●     1 tsp ghee / clarified butter

●     1 tsp crushed fennel

●     1 tsp cumin

●     pinch hing

●     ¼ tsp turmeric

●     1 tsp chilli

●     1 coriander powder

●     1 tsp garam masala

●     1 tsp aamchur

●     ¼ ginger powder

●     ½ tsp salt

●     ¼ cup besan

 For Kachori:

●     2½ cup maida

●     ½ tsp salt

●     3 tbsp ghee / clarified butter (hot)

●     water (for kneading)

 Punit Proteins is an excellent supplier of the best Indian grains and pulses in Gujarat, India.

Instructions to make stuffing:

To begin, soak ½ cups     moong dal for 2 hours in a basin.

Drain the water and     place the mixture in a mixing jar.

To make a coarse paste,     pulse and ground the ingredients together. Set aside for now.

Take 1 tsp ghee in a     heated pan, add 1 teaspoon of fennel as well as cumin, and a pinch of hing     in the mixture

Sauté over low heat     until the spices are fragrant.

¼ teaspoon turmeric, 1     teaspoon chilli, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1     teaspoon aamchur, ¼ teaspoon ginger powder, and ½ teaspoon salt

Sauté until the spices     become fragrant.

¼ cup besan should now     be added and roasted on a low flame until the besan becomes aromatic.

add moong dal that has     been coarsely ground

Cook for 5 minutes, or     until the moong dal is evenly distributed.

The stuffing for the     moong dal is ready. Allow cooling completely before serving.

Punit Proteins is the most popular supplier of Wada kolam rice in Vadodara, Gujarat.

Instructions to make khasta kachori:

To begin, combine 2½ cup     maida and ½ teaspoon salt in a large mixing dish.

3 tbsp melted ghee, well combined

Crumble the flour and stir it in, ensuring sure it's wet.

Now add the water and begin kneading the dough.

Knead in enough water to make a smooth, soft dough.

Oil the dough, cover it and let it rest for 30 minutes.

After 30 minutes,slightly knead the dough.

Using your fingers, pinch a little ball of dough and tuck it in.

Using oil, lightly  lubricate the surface and roll it out.

fill with a little ball   of cooked moong dal.

Begin pleating and tying  a tight knot.

Now roll the dough out  carefully to get a uniform thickness.

Drop into the hot oil  while maintaining a low flame.

Do not touch the kachori until they begin to float on their own. It’ll take only 3 to 4 minutes.

Flip carefully and cook both sides on low heat.

Fry the kachori until  they are golden brown and crunchy.

Drain the kachori over kitchen paper, ensuring that any excess oil is removed.

Finally, serve with imli  chutney and moong dal kachori.

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Traditional Gujarati Mixed Dal Handvo

When served with chutney and buttermilk, mixed dal handvo is a traditional Gujarati savoury cake (Gujarati farsan) that is a nutritious meal in its own right. Traditional Gujarati Mixed Dal Handvo is a dal and rice cake that is a popular Gujarati dinner item.

Although prepared flour is available in the market, we recommend trying this mixed dal handvo version to get the full flavour. We created mixed dal handvo from scratch because home-cooked food is always healthier and more hygienic.

Punit Proteins is one of the most popular Deshi Toor Dal wholesaler in Vadodara, Gujarat.

The recipe for mixed dal handvo is prepared in a nonstick kadhai. Every Gujarati home has its own method of creating handvo.

Handvo is made with grated bottle gourd, but you can use any vegetable of your choice. The grated bottle gourd is an important component in this mixed dal handvo because it adds the needed softness to the handvo, making it crisp on the outside but soft on the inside.

Punit Proteins is a reputed manufacturer and supplier of Oily Toor Dal in Gujarat, India.

Soaking Time           :           05 hours

Preparation Time     :           15 mins

Fermenting Time      :           08 hours

Cooking Time           :           30 mins

Total Time                  :           13 hours 45 minutes

Ingredients

1/4 cup Toor Dal

1 tbsp Urad Dal

1 tbsp Green Moong Dal

1 tbsp Chana Dal

1/2 cup Rice

1 tbsp Whole Wheat

1/4 cup Curd

3/4 cup Finely Grated Bottle Gourd

3 tsp Oil

2 tsp Lemon Juice

1 pinch Baking Soda

1 1/2 tsp Sugar

1/4 tsp Chilli Powder

1/4 tsp Turmeric Powder

1 tsp Ginger-Green Chilli Paste

Salt to taste

1/2 tsp Mustard Seeds

1/2 tsp Sesame Seeds

1/2 tsp Carom Seeds

2 pinches Asafoetida (hing)

 If you are looking to buy deshi Toor Dal in retail or bulk quantities, contact Punit Proteins at the earliest to get the best reasonable price for your order as well as get it delivered for free at your doorstep.

Method:

To prepare mixed dal     handvo, rinse, wash, and soak the dals, rice, and whole wheat in a large     enough amount of water for at least 4 to 5 hours. Set aside after     draining.

Using ½ cup water, blend     the dals, rice, and whole wheat in a blender until smooth.

Transfer the mixture to     a mixing basin and stir in the sour curds. Set aside to ferment overnight,     covered with a lid.

Mix in the bottle gourd,     1 teaspoon oil, lemon juice, soda bicarbonate, sugar, chilli powder,     turmeric powder, ginger-green chilli paste, and salt. Set aside.

In a nonstick kadhai,     heat the remaining 1 tsp oil and add the mustard seeds, sesame seeds,     carom seeds, and asafoetida for a few seconds on medium heat.

Half of the batter     should be poured evenly to form a thick layer.

Cover with a lid and     cook on a low heat for 5 to 7 minutes, or until the base is golden brown     and crisp.

Using a large flat     spoon, gently lift the handvo and turn it over to the other side.

Cook for another 5 to 7     minutes on a low flame, or until golden brown in colour.

Allow to cool slightly     before cutting into squares.

Steps 5–10 must be     repeated to construct another handvo.

Serve the mixed dal     handvo with green chutney right away.

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Restaurant-style Desi Chana Recipe

Home cooking is a much safer option over eating out in the current situation. Simply buy pulses online, get vegetables delivered at doorstep and make outstanding restaurant style recipes at home. To help connoisseurs experiment and make classic Indian recipes in their kitchen, here is adding a new recipe from the Punit Protein culinary experts – Desi Chana Recipe.

 Desi Chana is an overnight recipe as compiled by Punit Proteins – known to offer lowest chana brown price in India.

 Ingredients to make Restaurant-style Desi Chana Recipe:

1 cup Brown Chana (chickpeas)

1-2 liters’ water

1 onion

1 tomato

2-3 green chillies

1 tablespoon ginger – garlic paste

2 tablespoons Ghee/Oil

½ teaspoon Cumin Seeds

½ teaspoon Turmeric Powder

½ teaspoon Garam Masala

1 pinch Asafetida

Coriander leaves

Restaurant-style Desi Chana Recipe

1.      Soak the brown chana:

Punit Proteins – the best Pulse supplier company in Gujarat starts the restaurant style brown chana recipe by soaking 1 cup chana in 1-liter water overnight or 7-8 hours.

2.      Boil the brown chana:

The first step to make restaurant style desi chana at home recipe is washing the soaked chana and boiling it with a pinch of salt. To fasten the boiling process, you can also add a pinch of edible soda in the brown chana.

3.      Prepare the vegetables:

At this step, prepare the vegetables for the chana recipe. Chop onions, tomatoes and green chillies.

4.      Cooking Restaurant Style Desi Chana:

Add ghee/oil to the wok along with asafetida and whole jeera. Once the jeera is cooked, add the chopped onions and ginger-garlic paste. Saute this till the onions become transparent and add the tomatoes. You can add the green chillies too. Cook all vegetables in ghee till it forms a mushy texture.

Brown Chana price in Vadodara is lowest at Punit Proteins.

5.      Add masala:

Restaurant style Desi Chana recipe requires many spices/masalas. The foremost masala to add are turmeric and red chilli powder. Adding pepper or chaat masala is optional.

6.      Adding the brown chana:

Once the vegetables and spices cook nicely, add the boiled brown chana and mix. If uncertain about the consistency you may add boiling water too. The last two must add ingredients in the restaurant style chana recipe are salt and garam masala powder.

7.      Garnishing the restaurant style desi chana dish:

Before serving, you can garnish your chana recipe with fresh coriander leaves.

 Though initially it might seem that cooking restaurant style desi chana at home is a long process, simply following the aforementioned steps makes the process easy. If looking to buy Desi Chana in Vadodara, Gujarat, do contact Punit Proteins for best quality and maximum discount.