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 mango pickle is the traditionally vital aam ka aachar. Made with the selected variety of finest rajapuri mangoes of the season, it packs a true punch of mango astringency.
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.