#khus flavour

[shreeguruji]

Top 5 Summer Coolers By Shree Guruji Sharbat

The summer months are upon us and it is time to start enjoying the best of what summer has to offer. Whether it is the mangoes that the hot months of the year bring to people or the summer coolers you can get, the season can be enjoyed if you have the right mindset. When you are trying to find a little relief from the heat and sweat, knowing which coolers can offer you just that is a good idea. Here are the top 5 summer coolers By Shree Guruji Sharbat.

1: Rose Sharbat

It is certainly fantastic to be blown away by the taste of your drink, isn’t it? With this online sharbat available from the brand’s store, it does not take much to make solitary time pleasurable. The notes of the rose are enough to mesmerize you and make you feel happy. 

The best thing about this summer cooler is you don’t need much to make a drink for yourself. Just use a couple of big tablespoons of the sharbat concentrate in a glass of water, add a bit of sugar, and put in several ice cubes. You have a rose drink that will beat any hot day!

2: Khus Sharbat

The flavours of Khus bring royalty to your home. Feel like royalty whenever you are in the mood with this lovely Shree Guruji sharbat. The amazing taste when coupled with a lot of ice is just the kick you need on a hot summer’s day. 

This is the best sharbat to enjoy alone or with family members or guests who have come over.

3: Kesaria Thandai

If you are looking for a premium drink that will grab your senses and make you happy even when the temperatures cross 40 degrees Celsius, then this is certainly one of the best you can get. This is a ‘’thandai’’ which is traditionally a Holi drink, but it is had in India throughout the summer months.

It is an amazing drink to enjoy and making it is extremely easy. Take a glass of cold drink right out of the fridge and mix it with a couple of tablespoons of sugar. After the sugar has dissolved, it is time to mix in the thandai syrup. Mix it well and you are done, you can put a few cubes of ice in it. Enjoy a yummy drink that will keep you full for quite some time.

4: Butterscotch Badam

This is the 4th on our list of best sharbats. The Butter Scotch Badam is another lovely option you should always have at hand for when guests come over and you want to wow them.

5: Mango Crush

Indians have a quintessential love for mangoes and this online sharbat has some amazing fruity flavors.

Now that you know that Guruji sharbat is the best of the lot, it is time to get your hands on a few bottles. The good news is that the brand Shree Guruji, is available online and you can order and get it delivered to your doorstep. The flavors and quality are fantastic.

[rockbuzz1]

Buy Grey Half Sleeve Tshirt Online in India

Shop Grey Half Sleeve Tshirt Online in India. This has a distinctive flavour and a pretty look because to the use of a variety of dried fruits, including mango, pineapple, strawberry, saffron, and khus. You should cut up pineapple. A pan contains hot oil. Add onion seeds, jeera, saunf, rai, methi, and half as much salt. for a while, sauté, and then

[mamasecretrecipes]

Chicken Haleem made with a unique blend of whole spices called “the Potli masala” available at Iqbal halal foods. This spice blend includes the khus roots, stone flowers, mace, allspice and other garam masala spices. I grind them all to a fine powder and not only add to the meat and lentils while cooking but also to the last tempering as a finishing touch. This brings out the flavour and enhances the taste making it so delicious! Don’t forget to look for the Potli masala when you visit Iqbal halal foods in the Mississauga location. #onepotdish #traditionalfoods #nawabicuisine #hyderabadifood #madefromscratch #easyrecipesforfamily #potlimasala #wholespices #tasteofindia #indianfood #canadianfoodie #foodbloggersca #fbcigersfood #fbcigers #igersfoodgram #buzzfoodfeed #food52gram #mamasecretrecipes (at Brampton, Ontario) https://www.instagram.com/p/CniswMwsl1c/?igshid=NGJjMDIxMWI=

[anantradingpvtltd]

Price: [price_with_discount] (as of [price_update_date] - Details) [ad_1] Can there be a Tom without a Jerry, a Betaal without a Vikram, or a picnic without Antakshari? Now imagine a Holi without Thandai. Unthinkable, no? Thandai had its humble beginnings in the oldest by-lanes of Lucknow and Varanasi, but it is perhaps the first ever phenomenon to have gone viral. Chugging a few glasses before bounding off with them pichkaaris or hurling water balloons and dunking your friends in water tanks; a gulp of this even today brings back the colourful mischief. So roll out the red carpet, because thandai is the award-winners in the categories of both taste and health benefits. Made the traditional way, our Thandai is flavoured milk suffused with cardamom, fennel, and black pepper, melon seeds, and khus khus Lush with goodness of toned milk, this drink is healthier than all of us combined Paper Boat Thandai is opulent with almonds. It’s quite literally the food for thought. We bet you’ll never forget the taste of this With so much stuffed inside, it has no space for artificial. No artificial colours, no preservatives, no GMOs [ad_2]

[mintchochipkookie]

Banshee Bansh! 💜

Habitual, jam, menu

For the summer ask

Nanu i have just had: A Thought. Nan Nan and Ban Ban :D Anyway this whole answer kinda just turned into me reminiscing about my childhood and life in India so uhhhhhh yeah. This was fun, thanks for these questions 💜

Habitual: any summer hobbies?

Hmmm okay so what exactly constitutes a summer hobby? The thing is, i grew up in a city where it’s summer all year long lmaoo so idt we ever made that much of a distinction. Summer just meant we got some time off school and winter meant i could throw a light cardigan on and not sweat. Going swimming and to the beach were basically year-round activities ya know? I guess the thing that really changed was that we travelled during the summer, and i got to hang out with family and friends a lot more so it was always exciting. Also it was IPL season so that was always v exciting.

The only real summer-specific activity i can think of is Holi hahahaha which is my favourite festival and i really hope i can play it again sometime soon.

Jam: what’s your favourite type of ice cream or sweet treat?

Okay okay okay oh my god i have so many! This is basically just a massive recommendation/nostalgia list of Indian snacks.

So i’m a huge fan or shaved ice, BUT specifically!!! This thing called gola which is essentially just Indian shaved ice and the flavourings are amazinggg. My favourites are the orange one (which also reminds me, that we get really really good orange popsicles and I was obsessed with them) and this one called kala khatta which dude idk how to explain what it is but it’s SO good and it’s my go-to. I was just talking about missing it to a friend on Sunday hahaha

Other options that are up there are:

Kulfi which is a kind of Indian ice cream and it is delicious, especially the ones you get on the roadside ugh

Jalebis are my all time fave sweets but but but i’m kinda particular about this one. The best ones are the ones that are fresh and piping hot and straight from the uncle ka tawa. It tastes really good with rabdi too which is………..idk ig it’s made out of cream (?) and nuts and it cuts through the sweetness of the jalebi a little.

Candy floss! Or cotton candy as the Americans call it, but also i’ve never had a good one in the US fight me. The candy floss you get in India is incredible dude and i haven’t had it in years

And lastly, some special mentions of my favourite drinks i associate with the summertime. No, lassi isn’t on this list, but you know what is? Chhaas. It’s basically made with dahi (yogurt) and some spices and served cold and it’s super refreshing. There’s khus syrup which you mix in water and add ice and it is 💯. I was also always a Frooti girl. Keep your Maazaa and Slice to yourself, i still get so excited when i see Frooti. And finally…maybe a weird choice given that we had Rasna and Tang, but I really like Glucon D??? I have a pack somewhere in my kitchen rn too i need to go find it actually. I liked Rasna, Tang was trash, and nothing beats Glucon D for me.

Menu: what’s one summer type dish you like?

Pffffft i’m about to give the most Indian answer and it’s not even a dish. It’s mango. Listen. Indians are fucking obsessed with mangoes and if you ever taste any of ours, you’ll see why. I know it’s a thing that a lot of poc cultures love mangoes, but Nanu, no one does it like us. I refuse to eat a non-Indian mango. We literally go insane with them when summer comes around. A Very Normal Thing to do is to send people whole crates of mangoes when they're in season. The house would be overflowing with them. We just sit around the table and eat mango and talk about how good it is. The frooti/mazaa/slice ads are everywhere. The mango milkshakes and fresh mango desserts. Can’t not mention aamras even though it’s not my favourite. The best way to eat it (in my opinion) is to leave the mango on the skin and pull it out with your hands and teeth, and then you gotta suck out all the flesh from the pit aka the gutli. My favourite types of Indian mangoes are - alphonso (a classic), langda (this is a bit on the sour side, it reminds me of the mangoes in south east asia, like the type i ate in Thailand with sticky rice), and pairi (this is a fun one, you basically squeeze it and soften it up, cut a small hole at the top, and just suck the juice and flesh out).

Shoutout to mango’s younger brother, kairi because oh lordy have you ever had raw mango? It’s sour and extremely good i LOVE kairi!!! Also aam and kairi ka achaar ugh chef’s kiss whoever came up with that is a genius

Send me a summer ask

[karishmashahnutrition]

6 Lesser Known Foods To Have This Summer!

The scorching heat can get to you, while hydration is key, you should include these foods in your diet to combat the heat.

1.Kacha Kairi/ Raw Mango

Kairi or the raw form of mango is a summer sensation as it is a storehouse of polyphenols called Magniferin, Quercetin and Catechins- these have antioxidant, antimicrobial, cholesterol lowering effects that all promote healthy skin and slows down aging. Did you know Kairi is loaded with twice the amount of Vitamin C as compared to an orange! In fact some of the anti-inflammatory and antioxidant nutrients in mango are active and readily available in the raw form and diminish when the Kairi ripens.HOW TO CONSUMEEat the kairi as it is or turn it into a pickle, or you can have the cooling, refreshing Aam Panna.

Here is the recipe

INGREDIENTS

Raw Mango-1

Roasted Cumin Seeds Powder- 1/4 tsp

Black salt- 3/4 tsp

Black Pepper powder- 1/2 tsp

Sugar- 3/4 cup

Cold water- As needed

METHOD

Cut and wash he mango. Pressure cook 4 whistles with water. Once done, transfer to a mixing bowl and let it cool down. Remove and collect the pulp, discard the skin and any hard seed part. Ground this pulp smoothly and added cold water to it. Add sugar, pepper powder, jeera powder, black salt. Mix well and transfer to a jar/bottle and refrigerate it.

NOTES

Depending on the size/ tanginess of the mango, adjust the water consistency and the other ingredients. Adjust sugar according to your taste. Never replace or skip any ingredient I this recipe, otherwise the taste will differ. Jaggery can be added in place of sugar.

2.Khus Khus roots/ Vetiver roots

Khus is an aromatic grass that is local to India and is enriched with minerals and cooling properties. This is an important Ayurvedic remedy in the summer to balance the vata and pitta doshas. The phytochemicals the root contains health benefits across all systems for the digestive system, to the immune system and the female hormones. It prevents dehydration and protects from frequent UTIs.

HOW TO CONSUME

Wash and clean roots well and soak them overnight in drinking water. Strain and consume water. The roots can be reused two-three times.

3.Tadgola and Neera/ Ice Apple

Nature’s cooling and gut soothing jelly-like fruit is Tadgolda. Did you know? Imbalance in the pitta dosa is linked with inflammation and impact on liver health. Consuming Tadgola contains a nutrient storehouse that helps reduce inflammation and detox the liver naturally, thus balances the pitta dosa and improves liver health. Neera is the sap extracted from the Tadgola that is rich source of B-complex vitamins and electrolytes that will help regulate body temperature in the summer heat and also contains substantial amounts of iron and vitamin C making it a boon to fighting anemia.

HOW TO CONSUME

Consume the fresh, juicy Tadgola fruit as it is and you can consume the Neera with a pinch of rock salt and a spoonful of Subja seeds (basil seeds)

4.Variyali/ Sauf/ Fennel Seeds

One of the most celebrated herbs for it’s ability to calm all three doshas- Pitta,Vatta and Kapha and support the digestive system by calming summer-heat related heart burn, stomach ache, bloating and uncomfortable flatulence. The minty flavoured herb contains antioxidants that help reduce oxidative stress in the body and support detox.

HOW TO CONSUME

You can add a spoonful to hot water and allow to infuse, or consume a spoonful as a mouth-freshner post meals or you can make the Gujurati-special VariyaliSherbat

Here is the recipe

INGREDIENTSFennel seeds/ Variyali/ Sauf- 1 cup

Sugar- 1 cup or according to your taste

KhusKhus/ Poppy seeds- 2 tbs

METHOD

Take all the ingredients in a big bowl and mix well. Grind everything into a very fine powder. Store it in an air tight container or zip lock bag in the refrigerator. Whenever you are ready to make the drink- With water- take a glass, add ice cubes, lemon juice, mint leaves and prepared powder. Add the water and stir well.Serve chilled.

5.Jeera/ Cumin

Cumin is loaded with vitamins and trace minerals like iron, magnesium, potassium, phosphorus, Vitamin A, Vitamin E and Vitamin B1- all these work in harmony to help improve glycemic control, detoxify liver, improve your cholesterol profile, supports the immune system, and ensures better digestion.

HOW TO CONSUME

Use whole cumin to add tadka to your dals/ curries or cumin powder cane added to your cooking. Whole cumin can be infused in hot water and sipped on as tea.

6.Safed Jamun/ Kala Jamun

This local and seasonal fruit or the Indianblackberry is a hit in this weather because it is so refreshing and helps combat the summer heat. The flavonoids present in the jamun help your immune system to work effectively, regulate blood pressure and soothe inflammation in the gut.

HOW TO CONSUME 

Consume the fruit fresh. Optional: You can sprinkle rock salt before eating. How to consume: Use whole cumin to add tadka to your dals/ curries or cumin powder cane added to your cooking. Whole cumin can be infused in hot water and sipped on as tea.

Hi, I’m Karishma and I’m an Integrative Health Nutritionist and Holistic Wellness Coach from Mumbai. I’m also a Weight Loss Expert & Certified Plant-Based Chef. I began my health journey in my early teenage years, struggling with chronic digestive problems and sensitivities, I was searching for the answers to my own healing.

[rajasthantourism]

5 Reasons Why People Love Rajasthan

With vast sands and vaster cultural heritage, Rajasthanis is deservingly known as the ‘Desert Capital of India’ and ‘Cultural Capital of India’. Rajasthan has been ruled by the scions of different empires including the Rajputs, Marathas and the Mughals. This owes the state to be known as Rajputana (the Land of Kings)as they come, and encompass some of the most imperial forts and palaces, glorious havelis, fascinating lakes that showcase diversity in their architecture, culture, food, language and festivities.

Rajasthan is adored for a number of things, but the top 5 things that everyone absolutely loves about this state are listed here below:

Folk, Art and Culture

Rajasthan folk music and dance are extremely famous across the world. The rustic rhythm and divine melodies gained popularity across borders, bringing the musicians and folk singers of Rajasthan myriad of accolades and recognition. Different groups perform a variety of 'ragas' (songs) that often signify a particular purpose. For example, ragas performed during the pre-monsoon time are believed to call forth the rains. Some of the most prominent dance forms of Rajasthan include bhopa, chang, tejali, ghoomer, and kathputli.

Apart from this, some of the dialects which originated here are: Marwari, Mevati, Malvi, and Jaipuri/Dhundari, out of which Marwari is the most prevalent.

A paradise for food lovers

One of the most famous dishes of Rajasthan is the daal-baati-churma. This dish is a complete meal on its own. The dish comprises of dal and wheat flour kneaded with yoghurt and dressed with ghee.

Ghevar is another speciality of Rajasthan. This disc-shaped sweet is prepared with pure ghee, flour, cottage cheese and sugar syrup. One can find an eclectic variety of Ghevar, including MalaiGhevar, MavaGhevar and Plain Ghevar.

Meat-lovers also have plenty of options like Laal Maas. This dish is known for its vibrant red colour which it gets from the red hot chillies. This spicy dish is best enjoyed with Bajrarotis and plain rice. Mohan Maas is another dish that is prepared with milk and mild spices cooked with the meat until it gets tender and juicy. The meat is enveloped by a thick gravy that has a mild flavour of khus-khus, lemon and cardamom which brings a unique piquancy to the dish.

Fair and Festivals

Rajasthan hosts a number of fairs and festivals each year. Since each city of Rajasthanhasdifferent fairs at a different time of the year, one can easily be a part of a festivity regardless of the time they visit Rajasthan. Camel fair is one of the most popular fairs, which takes place each year in Bikaner, Pushkar. This festival is dedicated to the ‘Ship of the Desert’, and comprises of fun activities like camel races as well as camel dance. Another famous festival of Rajasthan is the Brij Holi festival. Like the name suggests, it is celebrated in the Brij region of Bharatpur as a pre-festival of Holi. People sing, dance and perform interesting rituals in the temple. The festival is enjoyed by throwing powdered color ‘gulaal’ at each other. Some other famous festivals are: Rajasthan International Folk Festival, Kota Adventure Festival, Mewar Festival, Kite Festival, Nagaur Fair, Teej Festival.

 Wildlife

Interestingly, Rajasthan is known as the land of camel trains and wild tigers too. Most of the residents earn their livelihood from camels, as these regal creatures help people across the sandy terrains of Rajasthan. On the other hand arethe Ranthambore National Park and Sariska tiger Reserve which are one of the most famous places for tiger sighting. One can easily get a glimpse of the magnificent and ferocious tigers in their natural habitat. The best time to visit is in the month of November and May as the foliage gives way to decent sighting opportunities. One can also get a glimpse of various other wildlife creatures including chitals, sloth bears, wild boars, hyenas, nilgai, leopards, and sambars. Some other Natural Reserve Centres and Wildlife Sanctuaries include: Keoladeo Ghana Bird Sanctuary in Bharatpur and Desert National Sanctuary in Jaisalmer.

Forts and Palaces

The epitome of Rajasthan, the forts and palaces in Jaisalmer, Jodhpur, and Udaipurbestow a sense of royalty to Rajasthan with its timeless architectural marvels. These enchanting structures impact the land with a splendorand bravura that rises fiercely from the desert landscapes to represent the legacy of the bygone era.

One of the most regal palaces among them isTheUmaidBhavan Palace in Jodhpur. The palace’s architecture employs the Beaux Arts style along with a blend of eastern and western architecture. The palace was built by Maharaja Sawai Jai Singh II who was a Hindu ruler.

Then there are the Jaisalmer Fort and Golden Fort, built in 1156 AD by the Rajput ruler Rawal Jaisal, which contain numerous gates, Jain temples and Havelis. These forts are also included as a world heritage site by UNESCO.

While these reasons may get you started towards Rajasthan, you are sure to unravel a whole new set of reasons to fall in love with it all over again! We concur with the sentiment, ‘PadharoMhareDesh!’

[natrajansblog]

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[tovave]

Vetiver-a Blessing to Coastal ecosystem for an integral Prosperity and ecological stability

Vetiver, commonly known as Khus grass is a perennial grass of Indian origin. Vetiver roots contain fragrant essential oil, which is a perfume by itself. Aroma chemicals such as vetriverol, vetriverone and vetriveryl acetate are prepared from this volatile oil. In India, it is mainly used in perfumes, cosmetics, and aromatherapy, food and flavouring industries. Since the plant has extensive finely structured fibrous roots, it is useful in both soil and water conservation and the plant itself is drought tolerant. The world production of vetiver oil is around 300 tons per annum of which India contributes about 20–25 tons only.

The world major producers are Haiti, India, Java and Reunion. In India, it is cultivated in the states of Rajasthan, Uttar Pradesh, Karnataka, Tamil Nadu, Kerala, Andhra Pradesh and Telangana, with an annual production of about 20 tons of oil. The present consumption of vetiver oil in India is about 100 tons and 80% of the domestic consumption is met by export only. As the internal demand for vetiver oil is very high, concerns are risingover the improved production and quality of raw materials used. Vetiver is a miracle crop and a big boon for the farmers to increase incomes. This would increase farmer’s income by three to four times. This crop has demand not only in India but also across the world. India is gaining big ground in cultivation of vetiver.

Basic information obout vetiver Scientific name: Vetiveria zizanoides (Linn) Family: Poaceae Local name: Usirah, Usira, Vira (Sanskrit), Khas, Khus(Hindi); Valo (Gujarati); Khas-khas (Bengali); Ramacham(Malayalam); Illamichamber (Tamil); Vattiveru (Telugu);Panni (Punjabi); Vala (Marathi); Khas (Urdu). Plant Part Employed in Aromatic oil Extraction: The commercial, essential oil of vetiver is obtained by distillation of the roots. Vetiver is tolerant of extremes of temperature, soil moisture, and soil acidity and alkalinity (pH from 3.3 to 10.5) (Dalton, Smith, and Truong 1996)

[gyalabs2]

Vetiver Essential Oil Benefits

The Indian Subcontinent is well-known for its vetiver essential oil. Because it is generally known as ‘khus' or ‘khus-khus,' people may not recognise it by the name ‘vetiver.' The concentrated liquid produced from a plant that includes the volatile fragrance components is known as essential oil. Vetiver essential oil is derived from Vetiver, a perennial grass native to India, as the name suggests. The essential oil of vetiver comes from steam distillation of the plant's roots. It has a strong woody, smoky, and earthy scent. It's widely used in perfumes, cosmetics, and soaps, as well as in beverages as a flavouring component. The perfume of vetiver essential oil is tranquil and comforting, but that's not all it does.

Also Read: Vetiver Essential Oil Uses

Here are 5 surprising benefits of vetiver essential oil you may have not known until now. 1.Properties that are anti-inflammatory Because of the oil's calming and cooling properties, it aids in the relief of all types of inflammation. It is very effective at reducing inflammation in the circulatory and neurological systems. It's also considered a good treatment for sunstroke-related irritation and dry skin. Before applying vetiver essential oil to your body or skin, dilute it with a carrier oil such as coconut oil. Only a few drops will enough. Allow the oil to gently massage your muscles or the affected area.

When using vetiver essential oil, always dilute it with a carrier oil. 2. It has antibacterial characteristics. Because of the ideal hot and humid circumstances found in tropical nations like India and its neighbours, microbes and bacteria multiply quickly. As a result, your wounds are susceptible to infection. Vetiver essential oil inhibits the growth of Staphylococcus Aureus, the bacteria that causes sepsis, and helps to eradicate it. It can be used externally to aid wound healing by encouraging the formation of new tissues. Adding a few drops of vetiver essential oil to your bathing water is also a good idea. It promotes the growth of new tissues, which aids in the healing of wounds.

Also Read: Vetiver Oil Uses

3. It boosts immunity.

Because vetiver oil is high in antioxidants, it aids in the strengthening of your immune system by eliminating toxins from your body and fighting free radicals. The oil can be used to help you by breathing the fragrant vapours directly or dispersing it into the air at home. Vetiver oil is high on antioxidants

Also Read: Vetiver Oil For Skin

4. Clears acne and boosts skin health Vetiver oil also aids in the removal of acne and acne scars. It has anti-inflammatory and antibacterial effects in spades. Acne-causing bacteria cannot thrive in the presence of vetiver essential oil's antibacterial qualities. This removes the need for regular acne flare-ups. You can use vetiver essential oil in your face cleanser by adding a few drops to it. You may also combine it with additional coconut oil or jojoba oil (both of which are beneficial to your skin) and apply it to regenerate your skin cells and get soft, nourished skin.

A few drops of vetiver essential oil can be added to your face cleanser 7. It relaxes the mind. Vetiver essential oil has been shown to help with mental issues such as stress, anxiety, and depression. It's a healing oil that operates on the human body's seven chakras. It can be diffused in the air or applied to your wrists, chest, and neck in a few drops.

Related Article: Organic Myrrh Oil Uses

[swadeshibabu]

CHILLI KHUS SYRUP

GULABS grows from home based to larger one structured setup was put in place in the year 2015 and was strongly grounded with the core values of Gulab Maa-A Founder and Manufacturer of all products. We used to called her Gulab Maa. Her products quality, consistency and rooted to the flavours of home. Right from the quality of the raw materials sourced, to the consistency of the end product

[classyfoxdestiny]

Tasty Modak Recipes - Rediff.com Get Ahead

Tasty Modak Recipes - Rediff.com Get Ahead

Three exciting modak recipes from Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani, a chain of thali restaurants serving Rajasthani food.

Go all out and treat yourself to some yummy modaks this Ganesh Chaturthi.

The irresistible Pista Modak gets its green colour from the khus khus syrup and is flavoured with sliced pistachios.

The super indulgent Dry Fruit Modak has the goodness of dates, figs, almonds, raisins and coconut.

The Chana Dal Modak has a tasty filling of coconut and jaggery.

Pista Modak

Servings: 6-8

Ingredients

200 gm mawa or khoya or milk solid

100 gm sugar

10 gm sliced almonds

30 gm sliced pistachios

30 ml khus khus syrup

2 gm green elaichi or cardamom powder

Chopped nuts, for the garnish

Rose petals, for the garnish

Method

Warm the mawa in a heavy-bottomed pan or kadhai over medium heat. Once the mawa comes to a pliable consistency, add all the other ingredients. Stir well, allow the sugar to melt, take off heat and let the mixture cool. Stuff balls of the mixture into a modak mould and spread out evenly. Release the mould, remove the modak and garnish it with chopped nuts and rose petals. Repeat for the balance mixture Serve.

Dry Fruit Modak

Servings: 6-8

Ingredients

15 dates, seeds removed

10 dried figs

¼ cup raisins

¼ cup almonds

¼ cup pistachios

¼ cup desiccated coconut

4 green elaichi or cardamom pods, powdered without the outer covering

1 tsp ghee

Method

Finely chop the dates, figs and raisins. Roughly chop the almonds, pistachios and walnuts into small pieces.

In a heavy-bottomed pan over low heat roast the desiccated coconut till light brown. Transfer into a large bowl and keep aside.

Roast the chopped nuts in the same pan until light brown. Transfer to the bowl with the roasted coconut.

Heat the ghee in the same pan and add the chopped dates, figs and raisins. Stir fry for a few minutes, take off heat and let it cool. Transfer the roasted dry fruit into a blender and grind to a coarse mixture. Add this to the bowl with the coconut and chopped nuts. Mix well and using your hands make small lime-sized balls of the mixture and then shape each like a fig. Store the modaks in an air-tight container at room temperature. Should last for about 4-5 days.

Chana Dal Modak

Servings: 6-8

Ingredients

For the dough 

1 cup rice flour

Pinch of salt

Hot boiling water

2 tsp oil/ghee + more for greasing

For the filling

1 cup sarkarai or gud or jaggery or palm sugar

2½ cups + ½ cup water

1 cup chana dal

1 cup grated coconut

1 tsp green elaichi or cardamom powder

1 tsp ghee

Dash ghee and jaggery for garnish

Method

Soak the chana dal for 2 hours and then wash and drain.

In a pressure cooker cook the chana dal with the 2½ cups of water for 4 whistles and then simmer for 5 minutes. Take off heat and let the steam escape by itself. Open the cooker and keep it aside.

Melt the jaggery along with the ½ cup water in a heavy-bottomed saucepan kept over low-medium heat. Take off heat. Strain the jaggery using a sieve to remove all impurities. Pour the jaggery back into the saucepan and cook over medium heat. Add in the coconut, cooked chana dal and mix well.  Keep cooking until the mixture starts to thicken ad the dal is coarsely mashed. Add the cardamom powder, ghee and give it a good stir. Once the mixture thickens, take off heat and let it cool. Divide into equal parts and roll into small balls. Set aside.

For the dough

Heat about a cup or so of water in a saucepan along with salt and 1 tsp of the oil. When the water begins to boil, add the rice flour and mix. The mixture will turn into a sticky dough. Take off heat, let it cool, add 1 more tsp of oil and knead into a smooth dough. Place the dough in a greased modak mould and spread it evenly, leaving the centre hollow for the filling. Add the filling and shut the mould. Release the mould and your modak is ready.

Apply a little oil/ghee on a soft cloth or muslin cloth and place all the modaks in it and wrap. Steam in a steamer or in a sieve covered with a lid over boiling water for 5-6 minutes and serve warm with dabs of jaggery and ghee for garnish.

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A List of Spices That You Can Only Get In an Indian Grocery Store

Wow… That’s a reaction that people give when they visit an Indian grocery store, even if it’s located in a foreign land. And this reaction is natural. It’s because India is rich in spices. It is like” you demand and the Indian spice manufacturers will deliver” without a second thought. 

Do you know what types of spices you can get in an India Grocery Store? Here is the list for you along with their usage in the Indian Cuisine. 

Turmeric Powder 

Also known as Haldi, turmeric powder is the most common Indian spice. It belongs to the ginger family and is bright yellow. Usually, it is added in almost every Indian cuisine to give a unique vibrant color. Currently, turmeric powder is also making healthcare and wellness products. 

Carrom Seeds 

Also known as Ajwain, Carrom Seeds are native to India and used as Ayurvedic for their strong essence. The bitter and pungent taste of carom seeds is used to develop a more subtle and complex aroma in the dishes. Typically, it is dry-roasted or fried in ghee and poured into lentil dishes to increase the taste. 

Red Chilli Powder 

Indian dishes mean spicy so the list is incomplete without red chili powder. Along with adding spiciness to the food, the powder gives a red color to the food. Red chili powder is of different kinds because different dried red chilies are grounded and pulverized in a fine powder. The spiciness is different in all. For example, Kashmiri Chilli Powder is mild. 

Coriander powder 

Also known as Dhaniya, Coriander is prepared after grinding coriander seeds. It’s the king of spices because very few dishes can be made without the touch of coriander powder. It adds taste as well as helps in preparing gravy. Indian cuisine tastes bland without coriander powder. 

Dry Mango Powder

Also known as Amchoor, dry mango powder is prepared by slowly drying unripe mangoes in the sun and grinding them into a fine powder. The powder adds a tangy flavor to vegetables and curries. It plays an important role in side dishes of Indian cuisine like chutneys, pickles, etc. Also, dry mango powder is used to make candies and helps in digestion. 

Black Cardamom 

Also known as Badi Elaichi, it is used in savory dishes to add a smoky flavor. It belongs to ginger and is a relative of green cardamom. On daily basis, it is used in bland lentil and rice dishes to elevate the flavor in an unsubtle but not overwhelming manner. 

Cumin seeds

Also known as jeera, cumin seeds are frequently used whole to add a smoky note to Indian dishes. It’s easy to identify cumin seeds by their distinct ridged brown seeds and intense fragrance. Other than cooking, it helps in digestion and possesses anti-flatulent properties. 

Poppy seeds

Also known as khus khus, the poppy seeds have a nutty flavor which is brought out by lightly toasting. It is used in Indian dishes as a thickener in curries and to make paste and fillings. It is particularly popular in Northern India. 

Mustard seeds

In India, mustard is one of the most common crops and mustard seeds have been used for a long. The major role of mustard crops is to extract mustard oil, which is important for Indian dishes. Mustard seeds are usually fried in oil before using any dish. 

Garam Masala

Garam masala is not a solo spice; rather, it is prepared using popular Indian spices like black and white peppercorns, cloves, cinnamon, mace, green cardamom, black cardamom, bay leaves, cumin, and coriander. It is used in whole or after grinding into a fine powder. It’s added over and above coriander powder in curries. 

Fenugreek 

Also known as methi, fenugreek is also a common ingredient in many Indian curries and Indian spice mixes. After the dry roast, fenugreek develops a nutty maple flavor. It’s healthy to include in your daily diet. Other than cooking, fenugreek is for its medicinal qualities and immunological value. 

 Cinnamon 

It’s the oldest of all spices and is used food as medicine and spice. Cinnamon has a sweet–tasting taste with a warm and woody aroma. The smell is pleasant, stimulates the senses but keeps the nerves calm. It’s used in preparing tea. 

Cloves

It looks like small nailed-shaped flower buds that are dried. The flavor and aroma of cloves are intense. The distinct taste comes from the concentration of oil it holds. Also, it is high in antioxidants. It is used for preparing tea and other Indian curries. 

You got the list of popular Indian spices. So rush to an Indian grocery store now and enjoy flavourful Indian dishes at home.