* Athirasam / Adhirasam/ Ariselu / Kajjaya is a famous south Indian homemade sweet. This deep-fried sweet is prepared on the occasion of Diwali in Tamil Nadu. Jaggery Adhirasam is most commonly made for the occasion which appears brown and tastes soft while the sugar made is slightly crispy and appears white. * Athirasam roughly translated to excess/boundless of sweetness is true to its name. The origin of Athirasam is said to trace back to the reign of Krishnadevaraya which mentions the sweet made of rice flour, jaggery, butter, and pepper. Many states of India hold a claim for this sweet patty. This sweet is famous in Nepal and Sri Lanka too. A version of this sweet, Denderam is very popular in Malaysia too. HEALTH BENEFITS : Good for weight loss. Purify blood. Improve immunity and intestinal health. Prevent constipation and respiratory problem. Good for the liver. Control blood pressure.
Supplier: Cashew nuts, murukku, adhirasam, halwa
Supplier: Bakery item like murukku, adhirasam, achumurukku, sweet
Supplier: Rice papad, tomato papad, mint papad, urad dal papad, vadagam, adhirasam, peanut candy, torque snack
* A papadum is a thin, crisp, round flatbread from India. It is typically based on a seasoned dough usually made from peeled black gram flour, either fried or cooked with dry heat . Flours made from other sources such as lentils, chickpeas, rice, tapioca, certain millets or potato can be used. FLAVORS : * Salt and peanut oil are added to make a dough, which can be flavored with seasonings such as chili, cumin, garlic, or black pepper. Sometimes, baking soda or slaked lime is also added. The dough is shaped into a thin, round flatbread and then dried, and can be cooked by deep frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture. HEALTH BENEFITS : * Papad is good appetizer and digestive. Roasted or grilled papad helps to absorb the fatty material from mouth and throat when consumed at the end of the meal. â?? Moderate intake is fine, but do not over do it. It is very high in sodium, hence not advisable for hypertensive people. Additional information : Appalams per - 100g Protein - 30g Fat - 3.3g Carbohydrate - 43.7g Fiber - 19g Cholesterol - 4mg
* Papads are cereal or legume based preserved products, which are consumed after deep fat frying. Those were chosen for value addition with aromatic herb (mint leaves). Legume based papads are prepared using black gram, mint leaves at different levels. FEATURES : Crispy and crunchy Spicy Light for consumption Good for digestion Hygienically packed Healthy HEALTH BENEFITS : * Mint is a particularly good source of vitamin A, a fat-soluble vitamin that is critical for eye health and night vision . It is also a potent source of antioxidants, especially when compared to other herbs and spices.
* Tomato is loaded with a substance called lycopene. It gives them their bright red color and helps protect them from the ultraviolet rays of the sun. In much the same way, it can help protect your cells from damage. It also has potassium, vitamins B and E, and other nutrients as same as normal Tomato. * Getting more tomato pappad into your diet may make you less likely to have a stroke, which is when blood flow gets cut off to a part of your brain. Studies suggest that they may ease inflammation, boost your immune system, lower your cholesterol levels, and keep your blood from clotting. All those things may help prevent strokes
* Urad Dal pappad prevents anaemia due to the high iron content in it. Consuming urad dal pappad can boost your overall energy levels and keep you active throughout the day. Iron helps in the production of red blood cells (RBC), which are the carrier of oxygen to the organs. That is why pregnant women should include urad dal in their diets since they have a higher chance of iron deficiency. Having urad dal pappad regularly also boosts the body's energy levels and replenishes the RBCs in the body
* Vathal, vadam, and appalam preparation is an annual ritual in every south Indian household. It's that time of the year when the dough for the fryums is prepared and spread on white cotton cloth, dried under direct sunlight on the terrace until they become crispy. A stone or two are placed on the corners of the cloth. Women have an added duty to chase the crows away from disturbing the arrangement. * Vathal is that which is made out of dried vegetables and added to sambar or vathal kuzhambu. Vadam, on the other hand, is made from a paste out of rice or sago, Although the rise of supermarket products has taken over our consumption, traditional vathal and vadams continue to stay relevant and find the likes of this generation
