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 and hands to scramble for water to quench the burning mouth.
Pasand Mixed pickle is the quintessential unity in diversity of the 7 different fruits and vegetable that make a sonorous ensemble of orchestra to the tongue taste buds.
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 and hands to scramble for water to quench the burning mouth.
It is an extremely flavorful pickle mixed with piquant spices and having a unique flavour suffused with the punch of kachhi ghani sarson tel aka mustard oil. Made using the traditional sun drying process on home terraces the Pachranga pickle as the name suggests is made using five main ingredients like raw mangoes, chick peas, lotus stem, karonda and limes which is pickled with whole spices.
Check out the simple humble tomato pickle recipe that avoids garlic .This traditional Thakkali Thokku goes well with meals, curd rice or papadum. Taste the relishing Tomato Pickle made up using the fresh tomato pieces with authentic Tamilian recipe.
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.
From the simplest chilli cheese toast to cooking the gamut of Chinese and Mexican foods, spread some on roti, paratha, thepla and make a wrap out of it, can be used with mayo to make chilli-mayo.
The fruits of the Kerda are visually sorted individually 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.
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.
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.
Raining outside and unable to find the correct food to complement the charming rainy season. Think of pakoras but before getting them, keep this pakora chutney ready to make the rains sing to you through your tongue.
Pasand Pickles are traditionally made using the sun-drying method. They typically starts with the village folk grating large rajapuri fresh green mangoes into stocky large grated mang
A superb dipping sauce for the world famous Indian samosa, its real tangy tamarind and date base is essential for any samosa lover. The marvelous orchestra of tangy tamarind, sweet dates, spices and ground condiments make this chutney a wondrous laboratory formula difficult to recreate at homes.
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.
A must have dipping sauce for the table that serves barbecue and starter-appetizer, goes best with smoked paneer, smoked veggies, tikka and barbecue and even cheese naan. Add dahi to make each appetizer experience a trip down the Indian restaurant.
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.
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.
₹450.00Original price was: ₹450.00.₹425.00Current price is: ₹425.00.
This is a combo pack of three of our favorite pickles. Gorkeri (sweet & spicy mango pickle) Ordinarily a sweet & spicy mango pickle. But if you were to close your eyes for a moment and reminisce back to the ancestral house kitchen porch which during summers turned into an […]
It’s a pani puri evening programe for dinner. You have asked the husband or kids to get the pooris packet. Forget making the spicy mint paani from scratch and keep this ready. Used to make the green minty pani puri water for pani puri dish, dilute as per taste to achieve best results, generally dilution is 1:4 with chilled water. Feel the real freshness of mint.