Organic white rice poha is high in proteins, vitamin A and C. It is a rich source of iron and Phosphorus. It is a better breakfast option to have for better energy and health. BENEFITS:-1. Controls blood suger level. 2. Acts as probiotic. 3. Rich carbohydrate source. 4. Helps in losing weight. 5. Keep the gut healthy. 6. Provides energy. 7. Improves brain health. USES:-As the name suggest, Organic white rice poha is predominantly used to make poha. Cook it with roasted peanuts and curry leaves.
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Gulkand is a sweet preserve made from rose petals and sugar. Gulkand is primarily made by layering fresh rose petals with sugar in a glass jar. Over time, the natural moisture in the petals combines with the sugar, creating a sweet and fragrant preserve. The preserve is typically made using the petals of fragrant and edible rose varieties, such as Damask roses or desi roses, known for their pleasant aroma. Gulkand has a unique flavour that combines the sweetness of sugar with the floral essence of rose petals. It has a rich and aromatic taste.
Poha, also known as flattened rice, is a popular and versatile ingredient in Indian cuisine. When referring to Poha Thick, it likely indicates a variety of flattened rice with thicker grainsPoha is rice that has been parboiled, flattened, and then dried to produce flattened rice flakes. It comes in different thicknesses, ranging from thin to thick. Poha Thick suggests a variety of flattened rice with thicker grains. The thickness of Poha can influence its texture in recipes
Red Poha, also known as flattened red rice, is a variation of traditional Poha made from red rice. Red Poha is made from red rice, which has a distinct reddish-brown colour due to the presence of natural pigments like anthocyanins. Similar to regular Poha, red rice is parboiled, flattened, and then dried to produce the flattened rice flakes known as Red Poha.
Papadums, also known as papads or appalams, are thin, crisp, disc-shaped Indian flatbreads made from seasoned lentil or chickpea flour. Papadums can be crushed and sprinkled on dishes for added crunch, or they can be served with dips and accompaniments. Due to their dry and thin nature, papadums have a long shelf life and are easy to store. They are often available in packaged form.
Makka poha or Makai poha is part of Indian Gujarati cuisine. It can also be referred to as corn or maize flakes, but unlike the breakfast cereal cornflakes, these are not ready to eat. Makka poha is usually fried in hot oil so it puffs up, for consumption as a snack.
The name khichiyu or khichu is derived from the ductile nature of the dough. (Khinch in Indic languages means to pull.) khichu (Gujarati dish) Type. Snack; as dough for papad. Khichiya papad is a thin Indian wafer, sometimes described as a cracker or flatbread. They are made of rice flour flavoured with green chillies, salt and cumin seeds. They are dried rice chips studded with Indian spices which can be grilled or deep fried.
These are small colored flakes that come in circular and star shapes, made of rice, tapioca, potato flour they taste best when fried in oil and sprinkled with tangy chat masala or amchur They make a delicious tea-time snack when fried and served.
