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May-21-10

Jute Slippers

$10
MOQ: Not Specified
Supplier From Jalandhar, Punjab, India
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Uniquely handicrafted jute slippers, no mechinery used. Embroided with hessain thread.Durable and comfort in use with no side effects.

36"*36"*30" box contained 100 pair of shoes.
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Apr-10-21
Supplier From Jalandhar, Punjab, India
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Ingredients:
For The Vadas (makes 8)
¾ cup urad dal (split black lentils) ¼ teaspoon asafoetida (hing) 1 teaspoon ginger-green
chilli paste â?¢ Salt to taste â?¢ 2 cups finely chopped California walnuts
To be mixed into a Curds Mixture
1 cup whisked curd (dahi) 2 tbsp sugar A pinch of black salt Salt to taste Oil for deepfrying Chilli powder for sprinkling Roasted cumin seeds (jeera) powder for sprinkling 2
tablespoon finely chopped coriander
Method
For the Vadas
Clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours.
Drain well and blend in a mixer to a coarse paste using ¼ cup of water.
Transfer the mixture into a deep bowl, add the asafoetida, ginger-green chilli paste, salt,
finely chopped California walnuts and 1½ tablespoon of water and mix well.
Wet a deep ladle with little water, pour 1 tablespoon of the batter in it and drop it in hot oil.
Deep-fry on a medium flame till it turns golden brown in colour from all the sides. Upto 2
to 3 such stuffed vadas can be deep-fried at a time in a batch.
Soak the deep-fried vadas immediately in a bowlful of water for 20 mins.
Squeeze out and drain all the excess water by pressing the vadas gently between
your palms. Keep aside.
Repeat steps 5 and 7 to make more stuffed vadas.
Just before serving arrange 2 vadas in a serving dish and spread 1 portion of the curds
mixture evenly over it.
Finally sprinkle a little chilli powder and cumin seeds powder evenly over it.
Serve immediately garnished with coriander
VERIFIED
Apr-10-21
Supplier From Jalandhar, Punjab, India
Supplier Of Food Products   |   Black Pepper   |   Seeds   |   Potato   |   Onion   |   Garlic   |   Ginger   |   Carrot   |   Green Chilli   |   Green Peas   |   Red Onion
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Ingredients:
1.5 tablespoon oil 1 bay leaf 4 green cardamoms 4 whole cloves 6 black peppercorns 1 teaspoon cumin seeds 1 medium red onion, sliced 1 green chilli sliced â?¢ 12 California
walnut halves smashed 2 teaspoons ginger-garlic paste ½ cup frozen green peas
soaked in warm water for 10 mins 2 medium carrots, 100 gm, sliced 1 medium potato,
185 gm diced into 1-inch pieces 1/3 cup cilantro chopped ½ teaspoon garam masala ½
teaspoon smoked paprika ¾ teaspoon salt for taste 1 cup basmati rice 1.25 cups water
Method
Wash and rinse the basmati rice until water turns clear. Then soak it in 2 cups of water for
20 mins.
While the rice is soaking, chop all the vegetables and soak the frozen green peas in
warm water for 5-10 minutes.
After 20 minutes, drain the water from the rice and set it aside. Also, drain the water from
the green peas and set it aside.
Heat oil in a pan. To this, add bay leaf, green cardamom, whole cloves, black peppercorns
and cumin seeds. Saute for 30 seconds until the spices are fragrant.
Then add sliced onions, along with green chilli and California walnuts. Cook for 3-4 mins
until the onion turns light brown.
Then add ginger-garlic paste and cook for a minute.
After this, add the vegetables - potato, carrots and green peas. Also add choppedcilantro, garam masala, smoked paprika and salt.
Then put the drained rice into the pan and toss it in gently with a spoon.
Now add water to the pan. Do not stir anything at this point. Close the pan with a lid and cook on high pressure for 5 mins.
Open the pot and fluff the rice with a fork.
Garnish with California walnuts and serve.
Jan-21-14
Supplier From Jalandhar, Punjab, India
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Jan-12-05
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May-21-10
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Aug-09-18
Supplier From Jalandhar, Punjab, India
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Dec-01-22

Cumin Powder

$4
MOQ: Not Specified
Supplier From Jalandhar, Punjab, India
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Cumin Seeds (jeera) is an essential spice, that does not only make your food delicious but has numerous health benefits too. It may surprise you but a pinch of cumin powder or seeds can lead to a major weight loss. It also helps improve your digestion and metabolism level
Nov-15-18
Supplier From Jalandhar, India
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VERIFIED
Jul-31-15
Supplier From Jalandhar, Punjab, India
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Physical and chemical analysis
Reference values
Free fatty acid (% m/m oleic acid): 0, 3 g maximum.
Acid number (mg koh/g oil): 0, 6 maximum.
Peroxide value (meq o2/kg oil): 10, 0 maximum.
Iodine value (wijs method): 94 - 141
Moisture: 0, 2 maximum.
Volatile matter (% m/m at 105oc): 0, 2 maximum.
Saponification value (mg koh/g oil): 188 - 194
Unsaponifiable substances (g/kg): 1, 5 maximum.
Insoluble substances in ether (%): 0, 05 maximum.
Refractive index (at 40oc): 1, 461 - 1, 471
Specific gravity (g at 20oc): 0, 914 - 0, 923
Soap content (% m/m): 0, 005 maximum.
Halphen test: negative.
Mineral oil test: negative.
Sesame oil test: negative.
Cold test (5, 5 hours at 0oc): clear.

Heavy metal analysis****
Iron (fe): 1, 5 ppm maximum.
Copper (cu): 0, 1 ppm maximum.
Lead (pb): 0, 1 ppm maximum.
Arsenic (as): 0, 1 ppm maximum.

Fatty acid composition (%):
Kaproic acid c 6:0: 0, 05 maximum.
Kaprilic acid c 8:0: 0, 05 maximum.
Kapric acid c 10:0: 0, 05 maximum.
Lauric acid c 12:0: 0, 1 maximum.
Miristic acid c 14:0: 1, 0 maximum.
Palmitic acid c 16:0: 4, 0 - 7, 6
Palmitoleic acid c 16:1: 0, 3 maximum.
Margaric acid c 17:0: 0, 2 maximum.
Heptadecenoic acid c 17:1: 0, 1 maximum.
Stearic acid c 18:0: 2, 1 - 6, 5
Oleic acid c 18:1: 14, 0 - 71, 8
Linoleic acid c 18:2: 18, 7 - 74, 0
Linolenic acid c 18:3: 0, 5 maximum.
Arachidic acid c 20:0: 0, 1 - 0, 5
Eicosenoic (gadoleic) acid c 20:1: 0, 3 maximum.
Eicosadienoic acid c 20:2: 0, 05 maximum.
Behenic acid c 22:0: 0, 3 - 1, 5
Docosenoic (erusic) acid c 22:1: 0, 3 maximum.
Docosadienoic acid c 22:2: 0, 3 maximum.
Lignoseric acid c 24:0: 0, 5 maximum.
Nervonic acid c 24:1: 0, 05 maximum.

Nutrition facts in 100 gram***
Energy: 886 kcal / 3641 kjoule
Total fats: 100 g
Polyunsaturated fats: 62 g
Monounsaturated fats: 27 g
Saturated fats: 11 g
Trans fat: 0 g
Protein: 0 g
Carbohydrate: 0 g
Sodium: 0 g
Cholesterol: 0, 7 g maximum.



As per customer request
Dec-13-22
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Jan-07-25

Whole Oats (Avena Sativa)

$450
MOQ: Not Specified
Supplier From Jalandhar, Punjab, India
Supplier Of Oat   |   Breads   |   Oats   |   Porridge   |   Energy Bars   |   Acids
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Whole oats (Avena sativa) are harvested from the oat plant and processed minimally to maintain their natural goodness. They are known for their high soluble fiber content, particularly beta-glucans, which support heart health and help regulate cholesterol levels.

Nutritional Benefits:

High in dietary fiber, promoting digestive health.
Good source of protein and essential amino acids.
Rich in vitamins and minerals, including B vitamins, iron, magnesium, and zinc.
Culinary Uses:
Whole oats can be used in a variety of ways, including:

Oatmeal and porridge.
Baking (cookies, breads, muffins).
As an ingredient in granola and energy bars.
Ground into oat flour for gluten-free baking.
Storage Recommendations:
To maintain freshness, store whole oats in a cool, dry location in airtight containers. Avoid exposure to moisture and heat.
Dec-02-22
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Jul-03-15
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Supplier Of Wheat   |   Barley   |   Corn   |   Urea   |   Flour   |   Wheat Flour   |   Sunflower Oil
May-18-25
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