PREMIUM QUALITY FOODS PRODUCTS SINCE 1983
PREMIUM QUALITY FOODS PRODUCTS SINCE 1983
Pasand mango pickle is the traditionally and vital aam ka aachar. Made with the selective variety of finest rajapuri mangoes of the season, it packs a true punch of mango astringency. The quality enhanced by removing the gutli (seed) and the jheen (seed husk). The quality of spices is a fanfare to the pickle occasion. The gravy like consistency of the pickle adds a major relish to the starving tongue. The crunchy mango helps the tongue decide the winner amidst all other available brands in the market
Pasand Mixed pickle is the quintessential unity in diversity the 7 different fruits and vegetable that make a sonorous ensemble of orchestra to the tongue ears. All veggies are hand picked and carefully selected for quality, variety, freshness which finally tantalize the tongue with a taste never touched before. The carrots, gumberry, turmeric, mangoes, ginger all sing to the glory of the Indian pickling tradition and culture that unites the family and calls for occasions to celebrate unity and diversity.
Pasand green chilli pickle is basically a hot pickle in pure sense. The careful selection of green chilli variety plays a determinate role in ensuring the reins of hotness are in the hands and not getting out of control for the eyes to rush for water to quench the burning mouth. Each incoming chilli of the winter season is thoroughly analysed for quality with regards to the heat value of capsaicin content, the compound that imparts hotness to chillies. The uniformly sliced green chillies are basically of a delightful quality with consistent crunchiness without the inedible portions of stalks and stems. Mustard and fenugreek together ensure the spices together with the hotness perform a tango gingerly on the taste buds. An optimal use of edible oil and vinegar help in the pickling to preserve the home made recipe to last till the summers and even monsoon.
If you close your eyes for a moment and reminisce back to the ancestral house kitchen porch which during summers turned into an inviting food research lab, you would be surprised to find the same flavours in Pasand Gorkeri. Using good quality jaggery as quintessential characteristic ingredient is the foundation of the traditional Pasand gorkeri. With a quality that can’t be reproduced by even top artisanal chefs or professional homemakers, this authentic formulation is a tribute to the Gujarati culture. For the ordinary its a sweet & spicy mango pickle with the spices that infuse an aroma that commercially sold spices don’t render. The crunchy mango piece shall gleefully get crushed under the grinding teeth before the mind even registers its taste inside. .
Pasand lime pickle is a luscious lime pickle with the delectable taste of balanced recipe of Jaggery, spices and pulpy lime gravy. The procurement personnel ensures to get best quality whole fresh lime fruits only to reject and disqualify those with the black spots. Major effort goes in procuring handpicked spot-free lemons with typical thin skinned variety that is amenable to cutting and superior organoleptic characteristics and mouth-feel that does not render the lime pieces hard and chewy. The hand-cut lime pieces supplement the level of hygiene maintained during this messy handling. The process ensures removing the bitter seeds to the extent most possible.
Pasand chhundo is traditionally made using the sun-drying method. Typically starts with the village folk grating large rajapuri fresh green mangoes into stocky large grated mango. The typically sun-drying process last for few days during the hot humid summer season before the advent of the cyclonic monsoons in July. A single sun-drying batch lasts for 3-4 days by which matured mango gratings transform into the lustrous glossy bright golden chhundo. Cumin seeds and red chilli powder are essential embellishments to the product with superior flavour and profile only few home made recipes can match. Although, Chhundo, literally translated in Gujarati means crushed; the careful handling protocols ensure that each delicate strand of the mango grating remains intact in the final product to serve its masters with crispiness of the original green mango.
The fruits of the Kerda are sorted to employ only the tender, small and delicate to the task of impressing the customers. A careful sorting process ensures rejection and removal of insect infested fruits evident by holes on the fruit surface. The balanced spices –especially mustard and other essential pickling ingredients impart a long shelf life and help the foodie to douse his hunger with the homely meal with the friendly Kerda. Each individual Kerda with its intact stalk is a reflection of the care and handling of the fruits contrary to the harsh arid environments in which they are borne.
The gunda (gumberry) is the Indian answer to the ubiquitous olive. Common names include ,snotty gobbles, Indian cherry in English; लसोड़ा (lasoda), टेंटी (tenti), डेला (dela), or gunda in Hindi, ਨਸੂੜੇ (lasoore) in Punjabi lasura in Nepali; गुंदा (gunda) in Gujarati; भोकर (bhokar) in Marathi; in Kannada; and బంకనక్కర (Bankanakkera) in Telugu. The individual berries are meticulously separated from the stalks. Equally laborious is the removal of seeds after a careful slit on the body to allow create a cozy room inside. Finally everything is surpassed by the ardently conceiving the interior with the spices and mango shreds to capture the gust of the tradition into a minuscule world of the spiced gum-berry.
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. These ingredients seem obscure for a pickle, but the recipe is treasured parchment in the gujarati culture. For those who feel the need for a tryst with the gujarati culture and dalliance with the Gujarati taste this is the ultimate culinary condiment. The soaked chana and methi are dried after soaking to remove the extra moisture.