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.
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. The quality enhanced by removing the gutli (seed) and the jheen (seed husk).
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.
Pasand Red Chilli Pickle has a fresh, tangy, spicy and salty flavor. Handpicked red chillies have been seasoned with spices to enhance the flavour of this exotic banarasi mix.
A basic ingredient for many Mexican, Indo-Chinese, Italian cuisine. This is not one of those ‘chaalu’ red chilli sauces that cheap road side stalls use. Its premium quality sauce made from special red chilli variety of high pungency and original red colour. Next time you go to super market shelf, check the behind the label to scrutinize the ingredients; it would have potato starch as a body imparting ingredient and very little red chillies. Don’t reinvent the wheel, trust this sauce to take care of your starved and delicate tongue and tummy.