Pasand chhundo is traditionally made using the sun-drying method. It typically starts with the village folk grating large rajapuri fresh green mangoes into stocky large grated mango.
Fresh turmeric slices pickled in brine. Feel the goodness of amba haldar (yellow turmeric) and amba mor (orange turmeric). Hand cut and sliced to perfection these healthy roots are great accompaniment to any meals as salad or as sheer turmeric slices.
This extraordinary bhelpuri chutney is a tasty bubble ready to burst on your tongue taste buds. Envelope the crunchy bhelpuri with this bhelpuri chutney to help the chaat wield a powerful ammunition to which the tongue surrenders.
The unavoidable chutney to make the delicious and popular Bombay sandwich. Its balanced levels of coriander leaves, mint, ginger puree and green chillies will leave you awestruck and the Bombay sandwhich dumbstruck. But you might even miss the natural flavour of coconut if you get occupied devouring upon the sandwich itself. If you are with a gourmand impress him with the chutney using as a salad dressing.
It is simply a chick-pea fenugreek pickle. It is made with chana (chickpea), methi (fenugreek), and raw mango pieces perked up with a large assortment of spices and preserved with oil.
Pasand chhundo is traditionally made using the sun-drying method. It typically starts with the village folk grating large rajapuri fresh green mangoes into stocky large grated mango.
Indispensable to may it be schezwan rice or schezwan noodles, a powerful and quality condiment for rice, cuisines, dips, spreads, condiment, crackers, etc Try experimenting even with schezwan samosa. Containing the original Sichuan peppercorns this is as authentic as the Mandarin cuisine.
Use this to make the ultimate chilli-paneer. Made from real soy beans and natural sugar caramelization to impart the characteristic dark soy sauce colour. A basic and essential ingredient for Chinese noodles, fried rice, manchurian, hakka noodles, sizzlers, soups, etc. Next time you plan to make Chinese food at home, check the substandard product from a regular mom and pop store, you will be shocked to see it has artificial colours as additives.
Pasand Coriander Chutney (Dhaniya Chutney) is used as an all-purpose spread or dip for Indian snacks, samosa, kachori, dhokla, bread cutlet, pakoras, bhajiyas, fritters, kathi rolls and even frankies. Feeling distressed after getting badly stuck in a traffic congestion or feeling dull after a long work from home session, take a break from life and simply spread this marvelous magic on a bread toast.
Missing the delhi street food, this spicy date tamarind chutney is superior in taste and quality that goes along with all indian chaat and snacks like aloo tikki, dahi bhalla, bhel puri, papdi chaat, sev puri and raj kachori. Must try for those who are a total stranger to the Dilliwaala chaat delicacies. Don’t fear the extra punch of the irani hing, often ignored but a potent ingredient in Delhi street food.
Pasand Garlic Chutney is crafted with the choiciest of ingredients to complement your regular meals or snacks with tangy, zingy and spicy flavour notes. It is the perfect accompaniment to your Dosas, Momos, Idlis, Rolls and many more snack items.