#Jaggery Powder Machine

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What Makes a Pickle ‘Authentically Homemade’? Not all pickles are created equal. In a market filled with mass-produced jars and artificial preservatives, the term “homemade” has become more of a label than a guarantee. So what truly defines an authentically homemade pickle?

Whether you're preparing your own or buying the best homemade pickles online, understanding the hallmarks of authenticity can help you appreciate the difference in taste, quality, and tradition.

🧂 1. Traditional Ingredients, Not Additives Authentic homemade pickles use pure, natural ingredients—no artificial colors, preservatives, or flavor enhancers.

Look for:

Fresh vegetables or fruits (like raw mango, lemon, or garlic)

Natural preservatives like salt, oil, and vinegar

Whole spices such as mustard seeds, turmeric, fenugreek, and red chili powder

No citric acid, synthetic vinegar, or stabilizers

The best homemade pickles online are those made in small batches with kitchen-level purity, just like your grandmother would’ve used.

🌞 2. Slow Curing and Sun Fermentation Real homemade pickles aren’t rushed. They're sun-cured or naturally fermented, allowing time for flavors to deepen and mature. This process can take several days to weeks, depending on the pickle type.

Why it matters:

Ensures better flavor absorption

Builds a more complex taste profile

Promotes natural preservation without chemicals

If the pickles are sun-fermented, they often come with slight variations in taste and color—an authentic sign that nature played a role in the process.

🧴 3. Made in Small Batches, Not Factories Homemade pickles are usually prepared in limited quantities with hands-on care. From chopping vegetables to roasting spices, each step is done manually—ensuring consistency and love in every jar.

Some signs that you’re getting authentic homemade quality:

Hand-cut ingredients, not machine-uniform shapes

Visible spice layers settled in oil

Slight flavor or texture variation across jars (which is a good thing!)

This is why so many people trust the best homemade pickles online—they offer that handcrafted feel, even when delivered to your doorstep.

🔍 4. Heritage Recipes and Regional Identity What makes a pickle truly homemade isn't just how it’s made, but why—it’s the recipe passed down through generations, often tied to a specific region or household tradition.

For example:

A fiery Andhra mango pickle made with gingelly oil

A tangy Gujarati lemon pickle sweetened with jaggery

A Punjabi gobi-shalgam pickle cured through harsh North Indian winters

When you choose from the best homemade pickles online, you're not just getting a condiment—you’re tasting culinary heritage in a jar.

Final Thoughts An authentically homemade pickle is made with patience, purity, and purpose. It’s about real ingredients, traditional methods, and the absence of shortcuts. Whether you're making it yourself or exploring the best homemade pickles online, always look for the unmistakable signs of genuine craftsmanship.

[atplblog]

Price: [price_with_discount] (as of [price_update_date] - Details) [ad_1] From the brand Hathi Masala Hathi Masala is India's largest spice processing company that has all its processing facilities in-house. Hathi Chaas Masala Butter Milk Masala to enhance the taste of Buttermilk (Chass). when it comes to Hathi Masala you will need lesser quantity of Spices then what you need of other spices. Not only that, at lesser quantity you will be amazed with its excellent taste. Our hand-picked spices are cleaned and processed by experts having deep knowledge in field of spices, moreover who are passionate about masalas. More efforts are given in test process of all spices for complimenting your kitchen with perfect taste, time you cook. Hathi Masala product Are our products high quality? Our products are formulated and processed under the supervision of a skilled team of professionals by using high quality pure ingredients. What makes our products unique? Material is procured from reliable and certified vendors of the market in compliance with international quality standards. Why we love what we do? ULTRA FINE GRINDING Our grinding machines grind material at high speed allowing very fine even granulation with perfect texture for variety of spices. This process allows spices to get sprinkled uniformly. PURE & UNADULTERATED NO ARTIFICIAL COLOR ADDED Peepramul Powder is often used as a spice in Indian recipes Drinking as a tea is good for cold Good Health Ganthoda, an Indian spice ( pipramool / peepramool ) Peepramul Powder is often used as a spice in Indian recipes. Drinking as a tea is good for cold. Formulation of Various Spices And Herbs Like Satavari, Ashwagansha, Salampanjo , Safedmusli, Dry Ginger, Mukkuna Seeds And Other Ingredients Are Rich Of Ayurvedic Medicinal Properties. It is typically used in powder form with an equal mix of ginger powder, jaggery and water to help with gastric troubles and joint pains. Helps Improve Immunity Package Contains : 1 pack of 100 (g) Ganthoda Powder. Store it in a air tight glass or Stainless Steel container and Vessel. [ad_2]

[asaviindia]

Jaggery Powder: Made from World Famous Uttar Pradesh Sugarcane Variety

Jaggery is a quintessential ingredient for making most of the Indian festive sweets. It is a traditional sweetener derived from sugarcane and has been an integral part of Indian cuisine for centuries.

Uttar Pradesh is one of the best growers of this sweet and healthy crop among the numerous regions in India known for their sugarcane farming.

Our Chemical Free Jaggery powder is available year-round, is easy to handle, is mess-free, and finds an easy way to slip into all conventional recipes. It is a chemical-free product available online.

The Pure Essence of Jaggery Powder: A Wholesome Tradition for Health and Taste

Our jaggery powder is a testament to purity, tradition, and sustainability. This chemical Free Jaggery powder is a wholly natural product made from sugarcane that was sustainably cultivated in Uttar Pradesh's central region. It is healthy and an excellent option for customers who care about their health because it is free of chemicals, colorants, fake smells, additives, and binders.

The Making of Pure Jaggery Powder

The journey of our organic jaggery powder online begins with the careful selection of sugarcane, grown using sustainable agricultural practices. These sugarcanes are then crushed to extract their nutrient-rich juice. The unique aspect of ASAVI's production process lies in its commitment to traditional techniques, notably the use of various plants to purify the juice.

Large iron pots are employed to boil the sugarcane juice, ensuring the removal of impurities without compromising the nutritional content. One of the most critical considerations in this process is preventing the burning of the nutritious molasses present in the juice. We take great care to maintain the integrity of these valuable nutrients.

Unlike many commercial varieties, our chemical Free Jaggery powder is not subjected to the addition of artificial colors or chemicals to enhance its appearance. It is kept 'as-it-is' to preserve its natural and unadulterated character.

Handcrafted with Care: An Artisanal Approach to Jaggery Powder

Our commitment to purity and tradition extends to the meticulous handcrafting of the best organic jaggery powder. After the sugarcane juice is purified, it undergoes a process of drying in the sun. This step ensures that the jaggery powder retains its essential nutrients and flavors.

The transformation of the sugarcane juice into granular form is carried out manually, without the use of machines. This labor-intensive approach, while time-consuming, ensures that every granule of jaggery powder embodies the care and dedication of skilled artisans.

Versatile Applications of Jaggery Powder: From Sweet Delights to Culinary Wonders

Our best organic jaggery powder is a versatile ingredient that finds its way into a wide range of culinary delights. It serves as an excellent alternative to refined sugar in various food and beverage preparations. The rich, natural sweetness of this organic jaggery powder online enhances the flavors of both traditional and contemporary dishes.

Beyond its culinary options, chemical Free Jaggery powder is also used in the preparation of traditional alcoholic drinks, adding a unique depth of flavor and sweetness. Its presence in these age-old recipes speaks to its cultural significance and enduring popularity.

Preserving Freshness: The Long Shelf Life and Proper Storage of Jaggery Powder

One of the practical advantages of our organic jaggery powder online is its impressive shelf life. When stored in an airtight container at ambient temperatures, this product remains fresh and usable for up to 12 months. However, it is advisable to refrigerate the jaggery powder in extreme summer conditions to maintain its quality.

Health Benefits of the Organic Jaggery Powder

Aside from its delightful taste and culinary versatility, our best organic jaggery powder offers several health benefits that make it an attractive choice for health-conscious individuals.

Improved Digestive Health

Jaggery powder is known for its digestive properties. It stimulates bowel movements, aiding in regular and efficient digestion. This natural sweetener can help alleviate common digestive issues such as constipation and indigestion.

Prevention of Anemia

Our chemical Free Jaggery powder contains a significant amount of iron, which is essential for the production of red blood cells. The iron found in non-centrifugal sugars like jaggery powder is more readily absorbed by the body compared to some other iron sources. Regular consumption can contribute to the prevention and management of anemia.

Energy Boost

The natural sugars present in jaggery powder provide a quick and sustained energy boost. Unlike refined sugar, which causes energy spikes and crashes, the complex sugars in jaggery powder release energy gradually, helping maintain consistent energy levels throughout the day.

Elevating Tradition: Unique Distinctions in Jaggery Production

We take pride in the use of the native Uttar Pradesh variety of sugarcane to create chemical Free Jaggery powder using time-honored methods. Our best organic jaggery powder is free from any artificial colors or chemical additives. This commitment to natural purity ensures that consumers can enjoy the authentic taste and benefits of jaggery without compromising their health.

The entire production process at ASAVI is carried out with a dedication to tradition. Every stage is based on age-old methods that value quality and authenticity, from the meticulous selection of sugarcane to the hand-crafting of the organic jaggery powder online. We take pride in the absence of machines in its production process. This manual approach not only preserves the traditional methods but also ensures that the jaggery powder retains its natural essence and nutritional value.

Conclusion

In a world increasingly dominated by processed foods and artificial sweeteners, ASAVI's chemical Free Jaggery powder offers a refreshing departure. It is a product that carries the essence of tradition and purity, reflecting the rich heritage of Uttar Pradesh's sugarcane cultivation. Whether you are a culinary enthusiast looking to enhance your recipes with natural sweetness or a health-conscious individual seeking a wholesome alternative to refined sugar, our organic jaggery powder online deserves a place in your pantry.

Its numerous health benefits, chemical-free production, and commitment to preserving the legacy of jaggery production make it an excellent choice for those who value authenticity and quality. To experience the magic of ASAVI's handcrafted organic jaggery powder online for yourself, you can conveniently purchase it online. Explore the world of jaggery in its purest form, and savor the rich flavors and health benefits that have made it a cherished ingredient in Indian cuisine for generations. Read More - Barley Flour and Its Nutritional Benefits

[oldagehomeinchennai]

Our IPK Packaging Machine is the prominent industry in manufacturing and supplying the Oil Pouch Packing Machine Manufacturers in Coimbatore. Oil Pouch Packaging Machine offers a high-quality of products to the required customers in rendering the needs and demands. We often have a team of technical experts who are specialized in manufacturing the oil packing machines for packing. Our industry provides a comprehensive range of packing machines which might make the machine durable, robust, and resistant to corrosion. This machine is frequently used in packaging the oil which is highly persistent in sealing the bottles to be packed. This expertise has made the machine stand out in endowing the machine with our adept engineers with full efforts and getting finalized in improving efficiency of the products widely.

[datepalmjaggerypowder]

Date Palm Jaggery Powder

Made from the sap of naturally grown date palms, Adya Organics Date Palm Jaggery Powder is a great energy booster with low calories. It is rich in essential vitamins like Vitamin B1, B2, B3, B6, and B12 with no added sugar. Date Jaggery is key to a healthy lifestyle for it lessens the chances of becoming diabetic. Date Palm Jaggery acts as a healthy sweetener and is a natural alternative to cane or refined sugar. Also known as Date Palm Jaggery Nolen Gur in Bengali, which means ‘new jaggery’, it works as a sugar replacer in many dishes and beverages.

Date Palm Jaggery Powder Jar

Jaggery is one of the most common forms of sugar that has continued to be in usage since ancient times. Date palm jaggery is one out of the many forms of jaggeries present in the market. Commonly known as ‘Khajur Gur’, the date jaggery is extremely beneficial if consumed during winters. It is a vegetarian product and 100% natural, pure and organic. The Date palm jaggery powder is produced by sun-drying date palms and then hand-crushing them without any machine usage.

[mintzmachine-blog]

Jaggery Powder Machine – Choose The Best Models Online

Jaggery powder is the most vital type of sweet product that is taken into use for making different types of confectionary items, sweet dishes and a variety of other things. This type of powder is made of using high quality and latest jiggery powder machines that are made as per the industrial needs of international standards. Depending on your choice and requirement, you can choose the latest models of jaggery powder machines directly from the top manufacturers.

As far as jiggery is concerned, it is produced from sugarcane through a process of extraction from each of the basic raw material that differs substantially and more so – a suitable process of clarification to suit the quality of raw material that include primary and secondary clarification that is adopted. Not to mention the boiling process that is designed for getting good quality jiggery.Choosing high quality jiggery powder machine is the basic need for the process that you can get directly from the top manufacturers.

Ginnsuri Industrie Group is a well-established name offering you high quality jaggery powder machine through its online wing Mintz Machine. The leading company has a broad range of models that you can choose according to your choice.

Placing your order is far easier and hassle-free. So, what you are waiting for, feel free to contact as per your requirement and leave rest of the work on experts working here.

[snackative]

8 Mouth-Watering South Indian Sweets

It’s hard to imagine festivals without our traditional sweets. But, it’s not just those special occasions when we crave for them. South Indian sweets, with their exquisite taste and irresistible flavour, are treats that you want to enjoy anytime.

While some South Indian sweets such as Kesari and Mysore Pak have found wider recognition across the subcontinent, there are many hidden gems in the cuisine of South India. In this article, we’ll cover eight sweet delicacies — both, famous and relatively unknown — that will delight your taste buds.

1. Payasam

The word payasam comes from the word ‘peeyusham’, meaning divine nectar or ambrosia. This fine concoction of coconut milk and jaggery tastes delectably creamy and sweetened to perfection!

It is no surprise that payasam is a permanent component of the typical South Indian thali, and also finds its place during festivals and occasions. If you’re planning to make payasam at home, you can add a touch of creativity to this exquisite dish by adding carrots, or fruits such as mango or pineapple topped by chopped dry fruits and nuts.

2. Mysore Pak

One of the most popular South-Indian sweets Mysore Pak was invented by accident by a cook belonging to a royal family in Mysore. It is unanimously known as the king of South Indian sweets. This lip-smacking speciality is made from milk powder, pure ghee (clarified butter), and sugar. The irresistible taste of Mysore Pak will leave an everlasting mark on your palette.

Though if you’re watching your weight or concerned about health issues, our Karupatti Ghee Mysore Pak and Mysurpa made from Nattu Sakkarai, figs and dates are treats you can enjoy guilt-free!

3. Maladu

This is a South Indian delicacy rich in protein originated in Tirunelveli. Popularly known as Ma ladoo, this sweet, nutritious, and scrumptious treat is made from dal (lentils). If you want to make something delicious and healthy at home, maladu is the perfect option for you and it takes barely 15 minutes to prepare.

Our Karupatti halwa is another awesome sweet from Tirunelveli that you must try.

4. Adhirasam

This age-old popular sweet is generally served at festivals, weddings, and special occasions. Made from rice flour, cardamom, and jaggery, the roots of Adhirasam lie in Tamil Nadu. According to the ancient recipe, it takes one whole week to prepare and make it. Sadly, it’s difficult to find authentic adhirasam nowadays as most of the makers use modern methods and machines to cut short the preparation time. However, if you’re lucky you may find shops in Tamil Nadu selling traditional adhirasam.

5. Poli

A Pongal must-have, this easy-to-make nutritious treat is loved by one and all. Made with grated coconut, wheat flour, jaggery, pure ghee (clarified butter), turmeric powder, and cardamom this soft and sweet bread is a must if you have a sweet tooth.

6. Cashew Barfi or Kaju Katli

This diamond-shaped sweet has a rich taste of cashews and a smooth, melt-in-the-mouth texture. Often punctuated with flavours such as cardamom or rose, this specialty isn’t just made in South India but is a staple sweet all over the country. For a true-blue Southern twist, however, try our Karupatti Kaju Katli.

7. Badusha

Similar to its cousin, the balushahi, badusha, the irresistible donut-shaped delight is popularly known as a Diwali sweet. Another variant the smaller Chitti badushas are also served during festive occasions. These deep-fried and syrup-dipped treats are perfect when you wish to indulge your sweet tooth.

8. Seenimittai

Traditionally from Tuticorin seenimittai is made from rice flour, urad dal, and cardamom for fragrance. Once deep-fried, they are dunked in sugar syrup which crystallizes and forms sweet and crispy yummy curls of sweetness.

Simultaneously, the best and the worst part about having these sweets is that you can never stop at one. If you’ve tasted them once, your taste buds will want to enjoy them again and again. But, no worries — you can place an order with us online and get your favourite South Indian sweets delivered anywhere in the world.

[mickmalon]

Organic Desi Khand Powder/Khandsari - Benefits & Uses:

As we all know, festival season is coming and it is a great time for sweet lovers, but excess of sweet may cause some serious issues like high blood pressure, inflammation, weight gain, fatty liver disease, diabetes, etc. If you want to protect yourself from the harmful effects of the sugar then you should consume desi khansari. Khandsari sugar is nothing but natural granulated sugar which is obtained from the viscous syrup of sugarcane. It was invented in India before 2000 years. Most of the people said that khandsari sugar is the mother of all sugars. In foreign countries, khandsari sugar is known as muscovado sugar.

Nowadays, khandsari sugar is extracted from sugarcane with the help of machines but traditionally it was extracted physically from liquid jaggery. It is a brief introduction of khand powder or khandsari. If you want to purchase it then you can easily purchase organic desi khand online at a great price. Most of the people considered khandsari as a whole food that is rich in fiber and vitamins. If you want to know more about the benefits and uses of khandsari then you are at the right place, in this article, we are going to talk about the benefits and uses of consuming khandsari. 

Here Is The List Of The Benefits Of Consuming Khand Powder:

1. Friends, if you want to reduce the intake of sugar then khandsari is one of the best alternatives to sugar. It is best for those who are suffering from digestion problems because it helps in improving the digestion process. 

2. Khandsari sugar has a huge concentration of Iron in it that’s why it protects you from the diseases like anemia and enhances the quantity of blood in your body. 

3. Friends, according to Ayurveda the root cause of health-related problems is the imbalance of tridosha in our body. If you consume khandsari powder in place of normal sugar then it will balance your tridosha. If you like it then you can purchase organic desi khand online. 

Friends, these are the three most important benefits of consuming khandsari sugar on the regular, now let us talk about the uses of khandsari sugar

Here Is The List Of The Uses Of Khandsari Sugar:

1. In my opinion, there are two best alternatives to normal sugar: Khandsari powder and jaggery. The taste of jaggery is a little bit different when we use it in our coffee and tea but the taste of khandsari powder is the same as normal sugar that’s why most of the people prefer khandsari powder over sugar. 

2. As we discussed above, khandsari powder does not have any side effects that’s why it is used as a sweetener in ayurvedic medicines. If you think that khandsari powder is good for your health then you can purchase organic desi khand online at a reasonable price. 

3. It is used to make lip-smacking dishes for the kids because it does not contain any type of harmful chemical in it. 

These are the three most important uses of kahndsari powder, if you want to purchase it then you can purchase organic desi khand online at a great price. 

[barkhapahuja]

Uses and Benefits of Jaggery Powder

Jaggery is consumed in the Indian Subcontinent and Southeast Asia. It is a condensed product of cane juice and often date or palm sap without separation of the molasses and crystals, and can differ from golden brown to dark brown. It is near to the Latin American panela, also defined as piloncillo in Mexico.

Jaggery is similar to muscovado, the main sweetener in Portuguese and British cuisine. The Kenyan Sukari ngutu/guru has no fibre; it is dark and is prepared from sugar cane and is also sometimes taken out from palm trees. In this article, we come to know how jaggery powder is made from jaggery and what benefits you will get if you consume it.

How Is Jaggery Powder Prepared?

Jaggery Powder is prepared after Sugarcane juice is pressed through the crushing machine, then the juice is boiled, filtered, and cooled into powder.

Why Should We Use Jaggery Powder Instead Of Sugar?

Jaggery powderis a natural sweeter and is considered to be healthier too. Traditionallyjaggery powder is non-distilled and also unrefined. Chemicals aren’t used to make it so all the nutrients- phosphorous, iron, magnesium and calcium- are retained. The taste of jaggery powder is something like caramel toffee and rich molasses. It is widely prepared in South East Asia, South Asia, and the Caribbean Islands

Jaggery powder is widely made in South East Asia, South Asia, the Caribbean Islands, Latin America, and North Africa. Jaggery powder is mostly used in every household as a sweetener and also flavouring agent. Jaggery powder is extensively used in syrups, health tonics, candies, and chocolates in the food and beverage industries. Jaggery powder is effective in cooking delicious dishes and adding taste to your dish

Benefits of Jaggery Powder

• Source of Carbohydrates: Jaggery powder is rich in carbohydrates and helps our body to produce energy. Sugar is simple and it breaks down easily to give instant energy whereas jaggery powder has a more complex form of carbohydrate and this slows down the energy release and spreads it over a longer time. Jaggery can be ingested in many shapes and can do wonders for your health by keeping you fit.

• Supports Our Digestive System: Jaggery powder is good for decreasing your bowel movements thus giving relief from constipation. It activates the digestive reducing pressure on the intestines. Jaggery powder has natural properties that vitalize digestive enzymes, which go a long way to stop and relieve constipation. Since it aids bowel movements it cleans up all the bad food stuck in your system.

• Rich In Minerals: Jaggery powder is rich in minerals- phosphorous, calcium and iron. Since it is taken from sugarcane juice and is not purified and bleached, it keeps all these minerals.

• Detoxification of livers: It is a natural body cleanser, so it takes off the load on your liver. Thus just a tablespoon of jaggery powder at the end of your meal supports your digestive system.

• Cleansing and purifying: Jaggery Powder purifies your blood and cleanses your respiratory tract, lungs and even digestive tract by eliminating toxins from your body jaggery powder serves as a means to improve general immunity.

• Fight Against Cold and Cough: During the flu season, the best cure or armour against flu is developing a strong immune system and this can beat the common cold and cough. Organic Jaggery powder can provide you with the right cure without spending a lot of money on artificial immune boosters.

Choose to deal with the best Jaggery Powder Suppliers in Tamil Nadu and get the best quality jaggery powder offered by them at a very reasonable price. Also, check google reviews and ratings before calling them.

[tastyindianrecipesgoogle]

A perfect malai dessert with poori and other recipes

A perfect malai dessert with poori and other recipes

Holi Special Malai Kofta Recipe Super Suvai Tamil

The most sought after vegetarian dish at restaurants and dinner parties, Malai koftas are soft balls made of paneer/cottage cheese, dipped in creamy, spicy gravy. This Holi special recipes super suvai tamil of Malai kofta here is exclusively curated by the restaurant Desi Vibes, has koftas made with mashed potatoes along with paneer and dunked in rich creamy gravy with a slight spicy taste. This melt in the mouth, quick and easy Malai Kofta recipe is the perfect one for your Holi party at home.

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How to Make Holi Special Malai Kofta recipes super suvai tamil

Prepare the Koftas:

1.Refrigerate the boiled potatoes for 4 to 6 hours as this makes it easy to cook koftas.

2.Mash the boiled potatoes and paneer along with maida. The mix should not be too hard or too soft. Add salt, chopped coriander leaves and mix well.

3.Cut the raisins and cashew nuts into very small pieces and add 1/2 teaspoon of sugar to the mix.

4.Heat up the oil for deep frying. Try these recipes super suvai tamil

5.Roll out the balls from the dough you prepared and stuff the dry fruit mix in the center.

6.Fry the koftas and if they break in hot oil then dust them with dry maida before putting them in.

Prepare the gravy:

1.Fry some onion, ginger-garlic paste and tomato paste.

2.Mix the cashew nut paste with 2 tablespoon of warm milk and pour it into the paste.

3.Except for kasuri methi, add all the dry masala into the paste and saute till the oil separates itself.

4.Add half a cup of water and simmer the gravy till it's done.

5.Add cream/malai along with a tablespoon of sugar and kasuri methi.

6.Simmer the gravy till the oil starts separating and once it's done, put the fried koftas into the gravy.

7.Serve hot with chapatis.

Key Ingredients: potatoes, paneer (cottage cheese), maida, coriander leaves (chopped), onion, ginger-garlic paste, tomatoes, malai or cream, raisins and cashew nuts, cashew nuts paste, haldi, red chilli powder, kitchen king masala, kasuri methi (dry fenugreek), salt, sugar

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Baked Ragi Chakli Recipe Super Suvai Tamil

Chakli or Murukku is a tasty tea time snack that is prepared in Indian homes. It is easy to make and too delicious to resist! The name murukku is derived from a Tamil word which actually means 'twisted' that refers to the shape of this salty, savory snack.This baked chakli recipes super suvai tamil is made with ragi flour which makes this a healthy and better alternative to the fried ones made of regular flour. Enjoy the delicious chakli with a hot cup of tea this festive season.

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How to Make Baked Ragi Chakli recipes super suvai tamil

1.Take the dry ingredients and knead them together. Add oil and required amount of water.

2.Let it become a semi-soft dough. Make two equal sizes.

3.Take one half of the dough into a Chakli machine.

4.Press out roundels of the dough. Put chaklis in a pre-heated oven. Temperature should be around 360°f for 15-20 minutes.

5.Take the other half and repeat the same process. Let it cool, the Chakli whirls are ready to use. Try these recipes super suvai tamil

Key Ingredients: ragi flour, besan flour, ginger, chili, garlic paste, salt, oil

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Madata Khaja Recipe Super Suvai Tamil

A traditional Andhra dessert, Madata Khaja is a delicious dessert prepared from flour, dipped in sugar syrup. This Indian dessert is made specially during the festivals and celebratory occasions. This sweet is also popularly known as andhra chirotti because of its taste and texture. An easy and simple recipes super suvai tamil to prepare and serve as a dessert at dinner parties.

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How to Make Madata Khaja recipes super suvai tamil

1.Combine, flour baking powder, salt and ghee, rubbing the ghee in by short crust method to form a crumb sort of texture, use water as required lightly, and knead into a stiff dough like a biscuit.

2.Cover and let rest for 10 minutes.

3.Roll out and divide the dough in 12 small round balls.

4.Further divide each dough in to 3 parts.

5.Now roll out each small dough like a puri, apply ghee and stack the three puris one top of another.

6.Roll out the stacks like a kathi roll, cut in to two and flatten.

7.Once flattened , they are ready to be fried in oil till golden.

8.Immerse the fried madata’s in the sugar syrup, sprinkle cardamom powder.

9.Take out of sugar syrup, allow to dry and store in air tight containers. Try these recipes super suvai tamil

Key Ingredients: maida, baking powder, ghee, milk, salt, water, oil, sugar syrup

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Gehun Ki Kheer Recipe Super Suvai Tamil

A delicious blend of broken wheat, milk, jaggery and nuts! Kheer is a popular Indian dessert made on various festivals and occasions across the country. This kheer recipes super suvai tamil is a different one made with wheat. You can serve kheer both hot as well as cold.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit samayal super suvai tamil

How to Make Gehun Ki Kheer recipes super suvai tamil

1.Heat ghee in a thick bottom non-stick pan; add lapse and sauté till translucent and fragrant.

2.Add raisins and sauté on high heat. Add green cardamom powder and cashew nut and mix well.

3.Add jaggery, mix well and cook for a minute. Followed by adding a cup of water, stir continuously and cook for 3-4 minutes.

4.Reduce heat, add milk, gradually and keep stirring till well blended. Serve hot. Try these recipes super suvai tamil

Key Ingredients: Broken wheat, Ghee, Raisin, Cardamom powder, Jaggery, Cashew nut, Milk

recipes super suvai tamil tags: #puliyodarairecipesupersuvaitamil #vegkurmarecipesupersuvaitamil #carrotporiyalrecipesupersuvaitamil #potatochipsrecipesupersuvaitamil #pavakkaistuffrecipesupersuvaitamil #noodlesrecipesupersuvaitamil #souprecipessupersuvaitamil #moringasoupsupersuvaitamil #murungaikeeraisoupsupersuvaitamil #beetrootsoupsupersuvaitamil #seeniurundairecipesupersuvaitamil #susiyamrecipesupersuvaitamil #coconutsweetrecipesupersuvaitamil #polirecipesupersuvaitamil #simplesweetrecipesupersuvaitamil #motichoorladoorecipesupersuvaitamil #dessertrecipessupersuvaitamil #idlyrecipesupersuvaitamil #chutneyrecipessupersuvaitamil #tomatochutneyrecipesupersuvaitamil

[atplblog]

Price: [price_with_discount] (as of [price_update_date] - Details) [ad_1] Cafe DESIRE Jaggery Coffee Premix offers the delightful experience of home-made coffee with utmost convenience. This is suitable for both manual preparation and vending machines. To prepare, simply add 2 tablespoons of the premix powder to a cup and pour in 65 ml of boiling water. Stir well, and enjoy your drink! You can adjust the quantity of powder and hot water to suit your taste. It might take a few tries to find your perfect balance, but once you do, you’ll consistently enjoy a great cup of coffee. For the best taste, we recommend using boiling water and stirring thoroughly. Our Jaggery Coffee premix is also compatible with any brand of vending machine, making it ideal for offices, shops, and other settings where quick service is essential. For vending machines, simply transfer the premix into the canister inside the machine. Once set up, press the button and your coffee will be ready in seconds. Remember to calibrate the system to adjust the mix of premix and water for optimal flavour. Cafe DESIRE prides itself on superior taste, achieved through carefully selected ingredients sourced from trusted suppliers. The rich and authentic flavour of our Jaggery Coffee is the result of expert blending, which provides a balanced taste that stands out from the rest. Our premix delivers a refreshing and flavourful cup of coffee without the need for additional ingredients. This not only saves time but also eliminates wastage and pilferage, helping you maintain an accurate account of coffee consumption in your office or shop. Moreover, it saves on manpower and ensures consistent quality in every cup, guaranteeing 100% hygiene. Our Jaggery Coffee premix has a guaranteed shelf life of 6 months. Each batch of our premix is certified by leading regulatory authorities, including FSSAI (Food Safety and Standards Authority of India), GMP (Good Manufacturing Practice), and USFDA (U.S. Food and Drug Administration), reflecting our commitment to quality and safety. HOW TO USE (MANUALLY) -- Take 2 tablespoons of the premix powder in a cup, pour 65 ml of boiling water into the cup, stir well and enjoy your drink! You can adjust the quantity of powder and hot water to suit your taste. It might take a few tries to find your perfect balance, but once you do, you’ll enjoy a consistently great cup of tea. For the best taste, we recommend using boiling water and stirring well. HOW TO USE (VENDING MACHINE) -- Our Premix is compatible with any brand of vending machine. Simply transfer the premix into the canister inside the vending machine. Press the button, and your tea will be ready in seconds. (Note: Callibarate the system to adjust the mix of the premix and water) WHY ARE WE BETTER : Superior taste. carefully selected ingredients. We use high-quality ingredients from trusted suppliers. Rich and authentic flavour. The Expert blends to provide a balanced and invigorating taste that sets our tea/ coffee apart from the rest. TOP BENEFITS OF USING OUR PREMIX: Refreshing and flavorful cup of tea/ Coffee without the need for additional ingredients -- Your Bevrage is ready in seconds -- Eliminates wastage and pilferage, helping you maintain an accurate account of tea consumption in your office or shop -- Saves on manpower, ensures consistent quality in every cup. -- Guarantees 100% hygiene. MORE INFO : Our Jaggery Coffee premix boasts a guaranteed shelf life of 6 months, ensuring that you enjoy its rich and authentic flavor for an extended period. Each batch of our Jaggery Coffee premix is certified by leading regulatory authorities including FSSAI (Food Safety and Standards Authority of India), GMP (Good Manufacturing Practice), and USFDA (U.S. Food and Drug Administration).DA. [ad_2]

[superrecipesonline]

A perfect malai dessert with poori and other recipes

A perfect malai dessert with poori and other recipes

Holi Special Malai Kofta Recipe Super Suvai Tamil

The most sought after vegetarian dish at restaurants and dinner parties, Malai koftas are soft balls made of paneer/cottage cheese, dipped in creamy, spicy gravy. This Holi special recipes super suvai tamil of Malai kofta here is exclusively curated by the restaurant Desi Vibes, has koftas made with mashed potatoes along with paneer and dunked in rich creamy gravy with a slight spicy taste. This melt in the mouth, quick and easy Malai Kofta recipe is the perfect one for your Holi party at home.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit samayal super suvai tamil

How to Make Holi Special Malai Kofta recipes super suvai tamil

Prepare the Koftas:

1.Refrigerate the boiled potatoes for 4 to 6 hours as this makes it easy to cook koftas.

2.Mash the boiled potatoes and paneer along with maida. The mix should not be too hard or too soft. Add salt, chopped coriander leaves and mix well.

3.Cut the raisins and cashew nuts into very small pieces and add 1/2 teaspoon of sugar to the mix.

4.Heat up the oil for deep frying. Try these recipes super suvai tamil

5.Roll out the balls from the dough you prepared and stuff the dry fruit mix in the center.

6.Fry the koftas and if they break in hot oil then dust them with dry maida before putting them in.

Prepare the gravy:

1.Fry some onion, ginger-garlic paste and tomato paste.

2.Mix the cashew nut paste with 2 tablespoon of warm milk and pour it into the paste.

3.Except for kasuri methi, add all the dry masala into the paste and saute till the oil separates itself.

4.Add half a cup of water and simmer the gravy till it's done.

5.Add cream/malai along with a tablespoon of sugar and kasuri methi.

6.Simmer the gravy till the oil starts separating and once it's done, put the fried koftas into the gravy.

7.Serve hot with chapatis.

Key Ingredients: potatoes, paneer (cottage cheese), maida, coriander leaves (chopped), onion, ginger-garlic paste, tomatoes, malai or cream, raisins and cashew nuts, cashew nuts paste, haldi, red chilli powder, kitchen king masala, kasuri methi (dry fenugreek), salt, sugar

 recipes super suvai tamil tags: #supersuvaitamil #recipessupersuvaitamil #recipesupersuvaitamil #videossupersuvaitamil #cookingrecipessupersuvaitamil #cookingvideossupersuvaitamil #recipesvideossupersuvaitamil #sweetrecipessupersuvaitamil #snacksrecipessupersuvaitamil #sidedishrecipessupersuvaitamil #gravyrecipessupersuvaitamil #curryrecipessupersuvaitamil #breakfastrecipesupersuvaitamil   #dinnerrecipessupersuvaitamil #lunchrecipessupersuvaitamil #lunchboxrecipessupersuvaitamil #recipesvegetariansupersuvaitamil #recipesfordinnervegsupersuvaitamil #recipesfordinnersupersuvaitamil #recipesforlunchsupersuvaitamil

Baked Ragi Chakli Recipe Super Suvai Tamil

Chakli or Murukku is a tasty tea time snack that is prepared in Indian homes. It is easy to make and too delicious to resist! The name murukku is derived from a Tamil word which actually means 'twisted' that refers to the shape of this salty, savory snack.This baked chakli recipes super suvai tamil is made with ragi flour which makes this a healthy and better alternative to the fried ones made of regular flour. Enjoy the delicious chakli with a hot cup of tea this festive season.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit samayal super suvai tamil

How to Make Baked Ragi Chakli recipes super suvai tamil

1.Take the dry ingredients and knead them together. Add oil and required amount of water.

2.Let it become a semi-soft dough. Make two equal sizes.

3.Take one half of the dough into a Chakli machine.

4.Press out roundels of the dough. Put chaklis in a pre-heated oven. Temperature should be around 360°f for 15-20 minutes.

5.Take the other half and repeat the same process. Let it cool, the Chakli whirls are ready to use. Try these recipes super suvai tamil

Key Ingredients: ragi flour, besan flour, ginger, chili, garlic paste, salt, oil

recipes super suvai tamil tags: #chickenrecipessupersuvaitamil #muttonrecipessupersuvaitamil #fishrecipessupersuvaitamil #prawnrecipessupersuvaitamil #eggrecipessupersuvaitamil #sweetrecipessupersuvaitamil #snacksrecipessupersuvaitamil #gravyrecipessupersuvaitamil #curryrecipessupersuvaitamil #sidedishrecipessupersuvaitamil #ricerecipessupersuvaitamil #breakfastrecipessupersuvaitamil #dinnerrecipessupersuvaitamil #lunchrecipessupersuvaitamil #vegetarianrecipessupersuvaitamil #nonvegetarianrecipessupersuvaitamil #vegrecipessupersuvaitamil #nonvegrecipessupersuvaitamil #chickenroastrecipesupersuvaitamil #fishfryrecipesupersuvaitamil

Madata Khaja Recipe Super Suvai Tamil

A traditional Andhra dessert, Madata Khaja is a delicious dessert prepared from flour, dipped in sugar syrup. This Indian dessert is made specially during the festivals and celebratory occasions. This sweet is also popularly known as andhra chirotti because of its taste and texture. An easy and simple recipes super suvai tamil to prepare and serve as a dessert at dinner parties.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit samayal super suvai tamil

How to Make Madata Khaja recipes super suvai tamil

1.Combine, flour baking powder, salt and ghee, rubbing the ghee in by short crust method to form a crumb sort of texture, use water as required lightly, and knead into a stiff dough like a biscuit.

2.Cover and let rest for 10 minutes.

3.Roll out and divide the dough in 12 small round balls.

4.Further divide each dough in to 3 parts.

5.Now roll out each small dough like a puri, apply ghee and stack the three puris one top of another.

6.Roll out the stacks like a kathi roll, cut in to two and flatten.

7.Once flattened , they are ready to be fried in oil till golden.

8.Immerse the fried madata’s in the sugar syrup, sprinkle cardamom powder.

9.Take out of sugar syrup, allow to dry and store in air tight containers. Try these recipes super suvai tamil

Key Ingredients: maida, baking powder, ghee, milk, salt, water, oil, sugar syrup

recipes super suvai tamil tags: #muttoncurryrecipesupersuvaitamil #eggcurryrecipesupersuvaitamil #potatobondarecipesupersuvaitamil #onionsamosarecipesupersuvaitamil #samosarecipesupersuvaitamil #kaarakulamburecipesupersuvaitamil #keerairecipesupersuvaitamil #panneerrecipesupersuvaitamil #milkcakerecipesupersuvaitamil #ladoorecipesupersuvaitamil #rasagullarecipesupersuvaitamil #gulabjamunrecipesupersuvaitamil #carrothalwarecipesupersuvaitamil #beetroothalwarecipesupersuvaitamil #easysnacksrecipesupersuvaitamil #payasamrecipesupersuvaitamil #paruppupayasamrecipesupersuvaitamil #semiyapayasamrecipesupersuvaitamil #ravapongalrecipesupersuvaitamil #masaladosarecipesupersuvaitamil

Gehun Ki Kheer Recipe Super Suvai Tamil

A delicious blend of broken wheat, milk, jaggery and nuts! Kheer is a popular Indian dessert made on various festivals and occasions across the country. This kheer recipes super suvai tamil is a different one made with wheat. You can serve kheer both hot as well as cold.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit samayal super suvai tamil

How to Make Gehun Ki Kheer recipes super suvai tamil

1.Heat ghee in a thick bottom non-stick pan; add lapse and sauté till translucent and fragrant.

2.Add raisins and sauté on high heat. Add green cardamom powder and cashew nut and mix well.

3.Add jaggery, mix well and cook for a minute. Followed by adding a cup of water, stir continuously and cook for 3-4 minutes.

4.Reduce heat, add milk, gradually and keep stirring till well blended. Serve hot. Try these recipes super suvai tamil

Key Ingredients: Broken wheat, Ghee, Raisin, Cardamom powder, Jaggery, Cashew nut, Milk

recipes super suvai tamil tags: #puliyodarairecipesupersuvaitamil #vegkurmarecipesupersuvaitamil #carrotporiyalrecipesupersuvaitamil #potatochipsrecipesupersuvaitamil #pavakkaistuffrecipesupersuvaitamil #noodlesrecipesupersuvaitamil #souprecipessupersuvaitamil #moringasoupsupersuvaitamil #murungaikeeraisoupsupersuvaitamil #beetrootsoupsupersuvaitamil #seeniurundairecipesupersuvaitamil #susiyamrecipesupersuvaitamil #coconutsweetrecipesupersuvaitamil #polirecipesupersuvaitamil #simplesweetrecipesupersuvaitamil #motichoorladoorecipesupersuvaitamil #dessertrecipessupersuvaitamil #idlyrecipesupersuvaitamil #chutneyrecipessupersuvaitamil #tomatochutneyrecipesupersuvaitamil

[oldagehomeinchennai]

Our IPK Packaging Machine is the prominent industry in manufacturing and supplying the Oil Pouch Packing Machine Manufacturers in Coimbatore. Oil Pouch Packaging Machine offers a high-quality of products to the required customers in rendering the needs and demands. We often have a team of technical experts who are specialized in manufacturing the oil packing machines for packing. Our industry provides a comprehensive range of packing machines which might make the machine durable, robust, and resistant to corrosion. This machine is frequently used in packaging the oil which is highly persistent in sealing the bottles to be packed. This expertise has made the machine stand out in endowing the machine with our adept engineers with full efforts and getting finalized in improving efficiency of the products widely.

[tamilactressfan]

A perfect malai dessert with poori and other recipes

A perfect malai dessert with poori and other recipes

Holi Special Malai Kofta Recipe Super Suvai Tamil

The most sought after vegetarian dish at restaurants and dinner parties, Malai koftas are soft balls made of paneer/cottage cheese, dipped in creamy, spicy gravy. This Holi special recipes super suvai tamil of Malai kofta here is exclusively curated by the restaurant Desi Vibes, has koftas made with mashed potatoes along with paneer and dunked in rich creamy gravy with a slight spicy taste. This melt in the mouth, quick and easy Malai Kofta recipe is the perfect one for your Holi party at home.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit samayal super suvai tamil

How to Make Holi Special Malai Kofta recipes super suvai tamil

Prepare the Koftas:

1.Refrigerate the boiled potatoes for 4 to 6 hours as this makes it easy to cook koftas.

2.Mash the boiled potatoes and paneer along with maida. The mix should not be too hard or too soft. Add salt, chopped coriander leaves and mix well.

3.Cut the raisins and cashew nuts into very small pieces and add 1/2 teaspoon of sugar to the mix.

4.Heat up the oil for deep frying. Try these recipes super suvai tamil

5.Roll out the balls from the dough you prepared and stuff the dry fruit mix in the center.

6.Fry the koftas and if they break in hot oil then dust them with dry maida before putting them in.

Prepare the gravy:

1.Fry some onion, ginger-garlic paste and tomato paste.

2.Mix the cashew nut paste with 2 tablespoon of warm milk and pour it into the paste.

3.Except for kasuri methi, add all the dry masala into the paste and saute till the oil separates itself.

4.Add half a cup of water and simmer the gravy till it's done.

5.Add cream/malai along with a tablespoon of sugar and kasuri methi.

6.Simmer the gravy till the oil starts separating and once it's done, put the fried koftas into the gravy.

7.Serve hot with chapatis.

Key Ingredients: potatoes, paneer (cottage cheese), maida, coriander leaves (chopped), onion, ginger-garlic paste, tomatoes, malai or cream, raisins and cashew nuts, cashew nuts paste, haldi, red chilli powder, kitchen king masala, kasuri methi (dry fenugreek), salt, sugar

 recipes super suvai tamil tags: #supersuvaitamil #recipessupersuvaitamil #recipesupersuvaitamil #videossupersuvaitamil #cookingrecipessupersuvaitamil #cookingvideossupersuvaitamil #recipesvideossupersuvaitamil #sweetrecipessupersuvaitamil #snacksrecipessupersuvaitamil #sidedishrecipessupersuvaitamil #gravyrecipessupersuvaitamil #curryrecipessupersuvaitamil #breakfastrecipesupersuvaitamil   #dinnerrecipessupersuvaitamil #lunchrecipessupersuvaitamil #lunchboxrecipessupersuvaitamil #recipesvegetariansupersuvaitamil #recipesfordinnervegsupersuvaitamil #recipesfordinnersupersuvaitamil #recipesforlunchsupersuvaitamil

Baked Ragi Chakli Recipe Super Suvai Tamil

Chakli or Murukku is a tasty tea time snack that is prepared in Indian homes. It is easy to make and too delicious to resist! The name murukku is derived from a Tamil word which actually means 'twisted' that refers to the shape of this salty, savory snack.This baked chakli recipes super suvai tamil is made with ragi flour which makes this a healthy and better alternative to the fried ones made of regular flour. Enjoy the delicious chakli with a hot cup of tea this festive season.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit samayal super suvai tamil

How to Make Baked Ragi Chakli recipes super suvai tamil

1.Take the dry ingredients and knead them together. Add oil and required amount of water.

2.Let it become a semi-soft dough. Make two equal sizes.

3.Take one half of the dough into a Chakli machine.

4.Press out roundels of the dough. Put chaklis in a pre-heated oven. Temperature should be around 360°f for 15-20 minutes.

5.Take the other half and repeat the same process. Let it cool, the Chakli whirls are ready to use. Try these recipes super suvai tamil

Key Ingredients: ragi flour, besan flour, ginger, chili, garlic paste, salt, oil

recipes super suvai tamil tags: #chickenrecipessupersuvaitamil #muttonrecipessupersuvaitamil #fishrecipessupersuvaitamil #prawnrecipessupersuvaitamil #eggrecipessupersuvaitamil #sweetrecipessupersuvaitamil #snacksrecipessupersuvaitamil #gravyrecipessupersuvaitamil #curryrecipessupersuvaitamil #sidedishrecipessupersuvaitamil #ricerecipessupersuvaitamil #breakfastrecipessupersuvaitamil #dinnerrecipessupersuvaitamil #lunchrecipessupersuvaitamil #vegetarianrecipessupersuvaitamil #nonvegetarianrecipessupersuvaitamil #vegrecipessupersuvaitamil #nonvegrecipessupersuvaitamil #chickenroastrecipesupersuvaitamil #fishfryrecipesupersuvaitamil

Madata Khaja Recipe Super Suvai Tamil

A traditional Andhra dessert, Madata Khaja is a delicious dessert prepared from flour, dipped in sugar syrup. This Indian dessert is made specially during the festivals and celebratory occasions. This sweet is also popularly known as andhra chirotti because of its taste and texture. An easy and simple recipes super suvai tamil to prepare and serve as a dessert at dinner parties.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit samayal super suvai tamil

How to Make Madata Khaja recipes super suvai tamil

1.Combine, flour baking powder, salt and ghee, rubbing the ghee in by short crust method to form a crumb sort of texture, use water as required lightly, and knead into a stiff dough like a biscuit.

2.Cover and let rest for 10 minutes.

3.Roll out and divide the dough in 12 small round balls.

4.Further divide each dough in to 3 parts.

5.Now roll out each small dough like a puri, apply ghee and stack the three puris one top of another.

6.Roll out the stacks like a kathi roll, cut in to two and flatten.

7.Once flattened , they are ready to be fried in oil till golden.

8.Immerse the fried madata’s in the sugar syrup, sprinkle cardamom powder.

9.Take out of sugar syrup, allow to dry and store in air tight containers. Try these recipes super suvai tamil

Key Ingredients: maida, baking powder, ghee, milk, salt, water, oil, sugar syrup

recipes super suvai tamil tags: #muttoncurryrecipesupersuvaitamil #eggcurryrecipesupersuvaitamil #potatobondarecipesupersuvaitamil #onionsamosarecipesupersuvaitamil #samosarecipesupersuvaitamil #kaarakulamburecipesupersuvaitamil #keerairecipesupersuvaitamil #panneerrecipesupersuvaitamil #milkcakerecipesupersuvaitamil #ladoorecipesupersuvaitamil #rasagullarecipesupersuvaitamil #gulabjamunrecipesupersuvaitamil #carrothalwarecipesupersuvaitamil #beetroothalwarecipesupersuvaitamil #easysnacksrecipesupersuvaitamil #payasamrecipesupersuvaitamil #paruppupayasamrecipesupersuvaitamil #semiyapayasamrecipesupersuvaitamil #ravapongalrecipesupersuvaitamil #masaladosarecipesupersuvaitamil

Gehun Ki Kheer Recipe Super Suvai Tamil

A delicious blend of broken wheat, milk, jaggery and nuts! Kheer is a popular Indian dessert made on various festivals and occasions across the country. This kheer recipes super suvai tamil is a different one made with wheat. You can serve kheer both hot as well as cold.

For more recipes, visit recipes super suvai tamil

For interesting cooking videos, visit samayal super suvai tamil

How to Make Gehun Ki Kheer recipes super suvai tamil

1.Heat ghee in a thick bottom non-stick pan; add lapse and sauté till translucent and fragrant.

2.Add raisins and sauté on high heat. Add green cardamom powder and cashew nut and mix well.

3.Add jaggery, mix well and cook for a minute. Followed by adding a cup of water, stir continuously and cook for 3-4 minutes.

4.Reduce heat, add milk, gradually and keep stirring till well blended. Serve hot. Try these recipes super suvai tamil

Key Ingredients: Broken wheat, Ghee, Raisin, Cardamom powder, Jaggery, Cashew nut, Milk

recipes super suvai tamil tags: #puliyodarairecipesupersuvaitamil #vegkurmarecipesupersuvaitamil #carrotporiyalrecipesupersuvaitamil #potatochipsrecipesupersuvaitamil #pavakkaistuffrecipesupersuvaitamil #noodlesrecipesupersuvaitamil #souprecipessupersuvaitamil #moringasoupsupersuvaitamil #murungaikeeraisoupsupersuvaitamil #beetrootsoupsupersuvaitamil #seeniurundairecipesupersuvaitamil #susiyamrecipesupersuvaitamil #coconutsweetrecipesupersuvaitamil #polirecipesupersuvaitamil #simplesweetrecipesupersuvaitamil #motichoorladoorecipesupersuvaitamil #dessertrecipessupersuvaitamil #idlyrecipesupersuvaitamil #chutneyrecipessupersuvaitamil #tomatochutneyrecipesupersuvaitamil

[mintzmachine-blog]

Explore Various Details About Jaggery Powder Machine

When it comes to jaggery, it is basically a traditional and non-centrifugal cane sugar consumed mostly in various parts of Asia, Africa, and also many other countries in Americas. It is also a concentrated product of cane juice and also quite often fate and palm sap without any separation of the molasses and also crystals, and can vary from golden brown to dark brown in color. It generally contains up to 50 percentage of sucrose, up to 20% invert sugars, and also up to 20% moisture, with the remainder made up of other insoluble matter like proteins, wood ash and also bagasse fibers.

Insoluble matter that includes proteins, wood ash and also bagasse fibres. jaggery is completely mixed certain other ingredients like condensed milk, peanuts, white sugar and coconut mainly to produce several locally marketed and also consumed delicacies. Jaggery is made up of the products of sugarcane and also the date palm tree. The sugar made from the sap of the date palm is both more priced and also less common available outside of the regions where it is made.

In today’s time, sugarcane cultivators use the power driven crushers, which are located in fields near the sugar crop. So, the cut and leaned sugar cane is definitely put into the crusher. The extracted sugar cane juice is then collected in a large vessel. A certain quantity of the juice is then transferred to a smaller vessel for heating on a furnace.

If you are looking to purchase jaggery powder machine, you should then get in touch with none other than Mintz Machine, located in China, offering a wide range of these important equipment that can certainly cater to your various important needs. With 15 years of experience in sugar processing equipment, the company is committed to supply innovative jaggery powder machine designed with cutting edge technology with modern features and also great efficiency. No matter what, you will definitely find such machine helpful.

Mintz Machine professionally offers its services from design and also manufacture to commissioning. The basic strength of the company in the technology and machinery for sugar plants. Sugar can be churned out from sugarcane and beet. Mintz has the complete understanding in terms of how to solve to all these important processes and also matched process and capacity for many different factories that have been designed and also erected by many people. In order to fully appreciate the comprehensive nature and also flexibility of the company’s operations one has but to look into the complete records.

[foodzophrenia]

Turmeric in India: An exhausting examination

They often say that variety is the spice of life. To this I say two things.

Variety is a trade magazine whose chief function is the timely publication of celebrity obituaries. So, if anything, it’s the spice of death.

The real spice of life is turmeric.

That’s right, turmeric. And today I’m going to take you to turmeric school. The story of turmeric is a long one, so strap in.

The Taxonomy of Turmeric

First, let’s get the pleasantries out of the way. Readers, Turmeric; Turmeric, Readers.

From a modern botanical point of view, turmeric is one of many members of the ginger family (along with its common companion galangal). If you want to get downright taxonomic about it, turmeric is a citizen of the kingdom of plants, falling within the order of the Zingiberales (which sounds like a wise-cracking Latino street gang), and nestled comfortably within the family of Zingiberaceae. While there are many varieties of turmeric, the species as a whole has been given the Latin binomial title Curcuma Longa.

Above ground, the plant can reach up to a meter in height (though in commercial production this is rarely the case). Typically long tube-like leaves extend from a central point and unfurl. These longer leaves surround a densely packed central ‘tower’ of bracts, from which the flowers of the plant extend. These flowers themselves can be quite beautiful - ranging in colour from pale white and orange to a brilliant fuschia. If it weren’t otherwise of interest, turmeric might have been cultivated simply for the beauty of its flowers.

There are a few recipes, particularly in India, which employ the leaves of the turmeric plant like a banana leaf to wrap up sweets of various kinds. The most common of these is patoleo - a festive recipe from Goa which involves steaming rice, fresh coconut, and  jaggery in a package of turmeric leaves. I don’t have easy access to turmeric leaves or good fresh coconuts so I haven’t tried to make this, but I intend to try it with banana leaves.

While the leaves are of some culinary use, the main point of interest from the (human) culinary point of view is the subsurface root or rhizome of the plant. These rhizomes are, typically, cylindrical and often branched. Beneath the thin, light brown outer skin and scales of the rhizome we find the orange flesh, which can vary in intensity from a deep almost rust-coloured orange to a pale, light orange not unlike the flesh of an unripe peach.

This rhizome can be used ‘fresh’ (though after cleaning and often boiling at the site of production), as well as in the more common powdered form. We’ll look at how this powder is produced below, but first, let’s look at the names for turmeric. This will help us when we are reading through 12th century Indian cookbooks or trying to cast spells in Sanskrit.

Etymology: Turmeric by any other name would stain your fingers just as yellow

Most of the names for turmeric with which I’m familiar originate in the Indian subcontinent. Given the importance of various turmeric subspecies for Ayurvedic medicine and a wide variety of Vedic cultural practices, it is not terribly surprising that there are many names for turmeric in Sanskrit. I say not surprising, but, if I’m being honest, I am still surprised at just how many words for turmeric there actually are in Sanskrit. I attempted to count them all but got annoyed when I reached 50, so I stopped.

The most common name for turmeric in Sanskrit is Haridara or (more usually) Haridra (हरिद्रा).

The word is taken to be a compound of hari (meaning supremacy, to shine or to flourish, but also referring specifically to the colour yellow) and the word dara, meaning to wear. This etymology is often taken to be a reference to Vishnu, the supreme Vedic deity amongst Vaishnavist Hindus, who is typically pictured clothed in yellow. Indeed, many of the earliest recorded uses of turmeric have to do with its peculiar yellowness rather than its flavour (as we will see below).

In English, turmeric is called ‘turmeric’, another word of Indo-European origin. Here the term derives from the Latin terra merita, meaning something like ‘good earth’ - presumably a reference to the fact that ground turmeric resembles a rich, earthy pigment (though it actually suffers from several chemical problems which make it a terrible dye).

It’s ‘official’ scientific name, Curcuma, is also Latin, though it derives from an earlier Arabic term Kurkum ( كُرْكُم‎), which, in turn, is thought to have been derived from an even earlier Sanskrit term कुङ्कुम (kukguma) which means ‘crocus’ or, in its feminine form, ‘saffron’  (a spice itself derived from the flowers of the Crocus sativus). Hence, again, yet another English term for turmeric: ‘Indian Saffron,’ common in the 18th and 19th centuries, and now fallen into disuse. All this to say: there are tons of names for turmeric, and most of them have their source in India and, in particular, they are linked to Sanskrit, the language of the Vedas.

Today, India accounts for nearly 80% of the world’s turmeric production - with 17% of world production centered in the state of Telangana alone. While Turmeric is important in a variety of cuisines, it is almost impossible to imagine Indian cooking without turmeric. So, let’s first look at how turmeric is produced and then how it has been used over the course of India’s long history.

Dung-slurry and toxic adulterants: powdered turmeric’s journey to your pantry

Despite its easy availability around the world, the production of powdered turmeric is a rather involved process. I’m going to skip all the agricultural work that goes into obtaining a field of turmeric. Let’s just assume you’ve got one, the plants are fully grown, and you’re ready to go.

The first step in the manufacture of powdered turmeric is to dig up the rhizomes. This can be arduous work, and is rarely made easier by mechanization.

Once you’ve collected together enough rhizomes, the next step is to wash them thoroughly. This can be done in a number of ways, and there is a significant amount of scientific research produced by agricultural universities in India which dictates EXACTLY how this ought to be done. (The Spices Board of India often coordinates these kinds of efforts and spends quite a bit of energy regulating and improving upon the production of turmeric in India).

The most low tech way to wash turmeric is to do it by hand, much like you would wash a potato. This, as you might expect, is not terribly efficient.

A slightly more high-tech way of doing it involves the use of a large perforated drum, elevated on a pedestal for ease of use. The bottom part of the drum is partially immersed in water and, somewhat like the machine used for picking the numbers for bingo or a lottery, you can rotate it so that all the turmeric rhizomes within get their chance to take a dip. Because of the perforations, chunks of dirt float into the water tank below and you are left with relatively clean turmeric rhizomes. If you’re feeling particularly lazy or are just after that elusive dream of perfect turmeric harvest efficiency, you can also replace the hand-cranked drum with a powered version.

Once you’ve got your relatively clean turmeric rhizomes, you are ready for step three on the road to powder: boiling or steaming. This procedure, too, is often done directly in the field. The function of boiling/steaming is, basically, to ensure that the rhizomes are dead, so that they don’t start sprouting in storage. Without soil and sufficient nutrition,, sprouting rhizomes tend to turn into rotten plants, which stink, attract pests, and don’t sell. Boiling is also useful in reducing the odour of the rhizomes generally and in the production of a more uniform colour at the end of the process.

Traditionally (and in some places still), the rhizomes were ‘cured’ in a slurry of cow dung rather than boiled. Various scientific field studies have shown that, in addition to potential contamination by the slurry, this curing process doesn’t work terribly well. It renders the rhizomes more susceptible to subsequent infections/pest infestation (shocking), rather counterproductively produces a weaker colour, and makes them more difficult to store. It hasn’t reached this point yet, but, if the industrialization of turmeric production continues, I would not at all be surprised if turmeric traditionalists pop-up who insist on the ‘flavour profile’ generated by dung-cured turmeric. I’m cool with boiling.

While there is, at the moment, a wide consensus as to the superiority of boiling in water over curing in a dung-slurry, there is very little consensus about exactly how the boiling should be done.

Traditional approaches tend to recommend longer boiling/steaming times (often as long as six hours), over a fire produced from the turmeric leaves, bracts, and other plant waste generated from the rhizome harvest.  The rhizomes are placed in a large galvanized steel pan and boiled or steamed in a little water. (Really, only the bottom layer of rhizomes is boiled, while the upper layers are steamed).

There is disagreement, too, about the exact method of determining when the boiling/steaming is complete. Some argue that the best method is to simply poke the rhizomes with a stick. When they ‘feel right’, they’re done! (Not useful if you’re new on the job). Others recommend cutting a rhizome open; when it is uniformly coloured with a deep yellow, rather than red, the boiling is complete.

More advanced, industrial methods of boiling have also been developed within India. These typically involve large-scale boilers with hoppers, timers, and temperature gauges that can be set to exact specifications. In the name of efficiency and scientific rigor, boiling times here are typically much shorter than in the traditional approaches. Instead of 5 or 6 hours, the rhizomes are boiled for as little as 40 minutes.  While the industrialization of turmeric powder production is spreading, it is nowhere near complete -  traditional approaches are still more common within India and throughout Asia. The Spices Board of India has recently begun a program meant to subsidize steam boiling units to encourage the industrialization of production, but this project is in its infancy.

Following boiling, the rhizomes are spread out in the sun on the ground, on bamboo mats, or on specialized drying floors in a thin layer. Once the sun goes down, the product is heaped together and covered to discourage pests and to protect them from the rain.  Depending on the weather, it takes between ten and fifteen days to dry the rhizomes, which means a lot of fairly arduous labour heaping the turmeric, spreading it out, then heaping it again, etc. The process is similar to the traditional production of malted grains on specialized malting floors, though I haven’t seen anyone discussing the superiority of bamboo versus leaf mats in the subsequent flavour of the turmeric. To encourage hygienic production methods, again, the Spices Board of India has instituted a subsidy program for large plastic drying sheets.

Once the rhizomes are finally dry, they are often (but not always) polished. The aim of polishing is largely aesthetic in character; polishing serves to remove the scales covering the outside of the rhizome, and also helps to get rid of burgeoning rootlets, which resemble the eyes of a potato. Just as with washing, polishing can be done manually. This involves rubbing the turmeric against a hard surface, or placing a number of rhizomes  in a stack and stomping on them (relatively gently). It can also be done using a rotating drum with an abrasive surface which is very similar to a rock tumbler (some of the rhizome washers can be adjusted to serve this purpose as well). At this stage of production, if the rhizomes are to be sold ‘fresh’ (i.e., unpowdered) many unscrupulous producers will adulterate the rhizomes by adding colouring agents to make up for any aesthetic defects in their product. Grading turmeric mostly relies on the depth and quality of colour, and so this kind of adulteration is a simple enough way to make more money.

Some of these adulterants are actually fairly toxic. For instance, Metanil Yellow (C18H14N3NaO3S), one of the most common adulterants, has been shown to be neurotoxic in animals and may also cause liver damage. Other unscrupulous dealers will add similar colourants even after the powder has been produced, which can result in even higher concentrations of toxic chemicals. Given the high demand for turmeric worldwide, it is perhaps not surprising that adulteration is a widespread phenomenon. The problem is exacerbated by the difficulty of detection. There are quite a few adulterants which are commonly added to turmeric, and they have to be tested for in quite different ways (and this only includes those adulterants for which tests have been developed). In short: it is very difficult to know if your turmeric is who it says it is. The Spices Board of India is in a bit of a difficult position regarding these adulterants: on the one hand, their goal is to promote the sale of Indian turmeric on the foreign market. On the other hand, they are also concerned with protecting the legitimacy of the Indian spice trade and public health. I’d say ‘buyer beware,’ but there isn’t really much you can do.

Toxic additives or not, once your rhizomes are dry, you can finally turn them into powdered gold. Traditionally, this was done in a large wooden or stone chakki (a hand operated mill similar to a mortar and pestle). Today, in almost every case of commercial production it is done using a large burr mill, set to produce a fine powder that can pass through a 300 micrometer sieve. Some of the larger producers also employ cryogenic mills which cool the rhizomes using liquid nitrogen prior to milling. This allows for high speed, more efficient milling, though the practice is uncommon and quite expensive.

After all of this you have a fine, earthy yellow powder ready for use

Out, damned spot(s)! - Turmeric and Ayurvedic Medicine

Aside from the fact that many regions in India are well-suited for growing turmeric, one of the chief reasons for the Indian dominance in the international turmeric market is that turmeric has been used there the longest. The earliest direct, historical references to turmeric come from Ayurvedic medical texts from 1500 BC to 1200 BC. But we can be sure that, prior to these written texts, turmeric was being used for quite some time already.

While it has been used as a temporary dye and, symbolically, in certain religious rites (e.g., its use as a mangala sutra (a kind of wedding necklace)), it has been most prominently used in cooking and medicine. Let’s take a look at early medical accounts of turmeric (which happen to appear in some of the earliest medical texts in the world).

There is significant debate as to the origin and dating of the earliest Ayurvedic medical traditions. Some scholars argue, on the basis of archaeological evidence, that rudimentary forms of later Ayurvedic practices like dentistry and trepanation were already in place by 7000 BC among the precursors of the Harappan (or Indus Valley) Civilization. A bit of a stretch. To me, this seems like it ignores what is peculiar to the Ayurvedic tradition: namely, the collection and organization of a variety of medical practices into a relatively coherent and theoretically consistent whole. For me, these systematized practices are what Ayurveda is really about, and they began to emerge in written form beginning around 1200 BC, with the appearance of the Atharva-veda. The Atharva-veda is the fourth of the Vedic scriptures. In contrast to the rather complex religious and philosophical quality of the first three vedas, the Atharva-veda concerns practical life and what we might call ‘popular’ religion. The text itself is broken up into three distinct segments: the Samhita, Brahmana, and Upanishad layers. The Brahmanic layer contains the Gopatha Brahmana and focuses on the proper performance of certain rituals. The three Upanishads within the Atharva-veda focus on meditation and the generation of correct spiritual knowledge. Finally, the Samhita layer, distinct among the early vedic texts, focuses on practical matters - things like surgery, medicine, herbalism, and various charms, mantras, and spells meant to combat specific physical and spiritual ailments.

It is within this Samhita portion of the Atharva-veda that turmeric finds its first recorded medical use in a hymn (or charm) intended to combat leprosy:

Night-born art thou, O herb, O dark, black, and dusky one: O coloror, do thou color this leprous spot and what is pale! [Atharva-veda Samhita, Book I, Hymn 23]

The ‘colourer’ (rajani) here is turmeric. The hymn continues:

The leprous spot, what is pale, do thou cause to disappear from hence, the speckled; let thine own color enter thee; make white things fly away. Dusky is thy hiding-place, dusky thy station; dusky art thou, O herb; make the speckled disappear from hence. Of the bone-born leprous spot, and of the body-born that is in the skin, of that made by the spoiler -- the incantation have I made the white mark disappear [Atharva-veda Samhita, Book I Hymn 23].

Here the crucial feature of turmeric is its ability to colour human skin: by invoking the power of turmeric as a colourer, and by applying turmeric to the skin, the leper’s speckles are made to disappear. The idea here is not simply to use turmeric to dye the skin directly -- since this effect is temporary - but to invoke the inner power of colouring which characterizes turmeric. This early invocation was the beginning of a very long medical tradition. In a later Ayurvedic text, the Sushruta Samhita (ca. 1st millennium BC), the same basic idea of using turmeric to treat various kushtha (diseases of the skin) is applied. Here, however, turmeric is to be taken internally, perhaps, also, to internalize and capture the inner power colouring. The patient is recommended to “use a lambative medicinal compound of [...] Haridra [turmeric] with an adequate quantity of cow’s urine every day for a month” [Sushruta Samhita, 357]. (‘Lambative,’ by the way, is a term applied to medicines which are taken by licking with the tongue - yum!)

In other later Ayurvedic works, like the Charaka Samhita (produced in stages between 400 BC and 200 AD), turmeric plays many roles in addition to that of the colourer and leper-saver.

Thus, for example, it is an important part of a ‘cleansing’ concoction used in rasayana. Rasayana is a blanket term which refers to treatments meant to promote health by halting or slowing various degenerative processes (e.g., aging). The first step in rasayana involves the near-complete evacuation of the body and mind of any sort of pollutant. The idea here is to return the body and the mind to a state of purity, and then to engage in practices which uphold this purity as against the corrupting influences of bad diet, bad thoughts, and bad companionship. As one might expect, these purifying processes are fairly involved.

First, a suitable location needs to be acquired, and the Charaka Samhita goes into great detail regarding this:

For this [treatment] a cottage should be built in an auspicious ground, facing eastward or northward and in a locality which is inhabited by king, physician, and brahmanas, holy saints, is free from dangers, auspicious and with easy availability of necessary accessories. It should have sufficient space area and height, three interior chambers one after the other, a small opening, thick walls and should be comfortable for the seasons, well-clean and favourable. It should be impermeable for undesirable sound, etc. (sense objects, free from women, equipped with necessary accessories, and attended by physician with medicaments and brahmanas [Charaka Samhita, 5].

Then, as now, health is 90% real estate.

After you’ve acquired such a cottage, and freed it from women, you can begin the second stage of treatment: the cleansing rituals. These are mostly mental in character. You first have to free yourself from “mental defects” and try to “feel companionship with all the creatures”. No problem. Done.

And, once this social and mental work is done, you need to begin work on physical cleansing or  “evacuative measures” [Charaka Samhita, 5].

This is where turmeric comes in (...and goes out).

The person well-uncted and fomented, should take with hot water the formulation consisting of the powders of haritaki, rock salt, amalaka, jaggery, vaca, vidanga, haridra, long pepper, and dry ginger. When he is evacuated properly by this and has followed the routine dietetic regimen, he should be given barley preparation added with ghee for three, five, or seven days (according to measure of evacuation) till the accumulated feces are eliminated. Thus when he is considered as having cleansed bowels, the physician should administer the appropriate rasayana drug taking into consideration his age, constitution, and suitability [Charaka Samhita, 5].

So, now we’ve got our first turmeric-based recipe. And it’s an old one!

Bowel evacuator for the well-uncted cottager (from Charaka Samhita)

Ingredients

Amalaka (Phyllanthus emblica, aka Indian gooseberry, amla, purple-leaf plum, myrobalan)

Haritaki (Terminalia chebulia, aka Black Myrobalan)

Rock Salt

Jaggery (cane sugar)

Vaca (Acorus calamus, aka sweet flag)

Vidanga (Embelia ribes, aka false black pepper)

Haridra (Turmeric)

Long Pepper (Piper longum)

Dry Ginger

Instructions

Build an auspicious cottage (or, better, have one constructed for you).

Make sure no women are around.

Feel companionship with all the creatures.

Mix the above ingredients in hot water.

Consume along with a barley gruel mixed with ghee.

Evacuate bowels for days.

Consult your physician for further guidance.

Although most pre-modern recipes (medical or otherwise) are rather vague when it comes to quantities and the exact methods of preparation, the Charaka Samhita is (occasionally) extremely precise, giving both ratios of ingredients and in many cases exact measurements of quantity. This makes it somewhat irritating (if you are interested in really evacuating those bowels) that so much is left vague in our above recipe.

Fortunately, the much more important recipe for invincibility is slightly more precise and it also happens to contain turmeric:

Ghee extracted from milk is cooked with haritaki, amalaka, bibhitaka, haridra, salaparni, bala, vidanga, guduci, sunthi, madhuka, pippali and katphala. This (ghee) along with honey and sugar is mixed with the amalaka powder impregnated hundred times with the juice of amalaka fruits and added with iron powder (bhasma) in ¼ quantity. [Ten grams] of this formulation should be taken in every morning by the above method. In the evening, the patient should take diet consisting of sali and sastika rice added with ghee along with the soup of green gram or milk. If this formulation is used regularly for three years, the person attains a life-span of hundred years free from old age, acquires knowledge, his diseases are alleviated, poison becomes ineffective in his body which is rendered firm as stone and he becomes invincible for the organisms [Charaka Samhita 11-12].

While this is still not as precise as one might like, it does allow us to generate the following recipe, loosely in the ‘modern’ style.

Ghee of General Invincibility

Ingredients

Ghee

Amalaka (Phyllanthus emblica, aka Indian gooseberry, amla, purple-leaf plum, myrobalan)

Haritaki (Terminalia chebulia, aka Black Myrobalan)

Bibhitaka (Terminalia bellirica, aka beleric, bastard myrobalan)

Haridra (Turmeric)

Salaparni (Pseudarthia viscida)

Bala (Sida cordifolia, aka flannel weed, country mallow)

Vidanga (Embelia ribes, aka false black pepper)

Guduci (Tinospora cordifolia, aka heart-leaved moonseed, giloy)

Sunthi (Zingiber officinale, aka dry ginger)

Madhuka (Madhuca longifolia, aka honey tree, butter tree)

Pippali (Piper longum, aka long pepper)

Katphala (Myrica esculenta, aka box myrtle, bayberry)

Honey

Sugar (presumably jaggery)

Amalaka powder impregnated with amalaka juice

Lauha Bhasma  (calcinated iron powder)*

Accompaniments

Sali rice (any variety of Oryza sativa)

Sastika rice (aka Navara rice, particularly as grown in Kerala - typically harvested after 60 days of growth)

Soup of green gram (aka mung bean)

Milk (aka milk, animal left unspecified)

Instructions

Cook the amalaka, haritaki, bibhitaka, haridra, salaparni, bala, vidanga, guduci, sunthi, madhuka, pippali, and katphala in ghee.

Mix this spiced and herbed ghee with honey, sugar, and the enriched amalaka powder.

Add calcinated iron powder in a ratio of 1 part iron powder to 4 parts of the mixture.

Consume ten grams of the mixture daily for three years with rice, milk, or mung bean soup.

Become invincible and ageless.**

*Note 1: While many of the metallic powders used in Ayurvedic medicine have been shown to be toxic, most of the evidence regarding Lauha Bhasma seems to indicate no such toxicity. For instance, a 2016 study indicated that, even at 100 times the usual therapeutic dosage, Lauha Bhasma did not result in any acute toxicity, though it did occasionally lead to weight gain.

**Note 2: As noted later in the Charaka Samhita, the effect of these herb- and fruit-based recipes depends on the user: “The effect of the divine herbs can be tolerated only by the persons like you and not by those with uncontrolled self” [Charaka Samhita, 30]. (I have to say I am flattered that the authors of the text think I have the requisite self-control). So if you lack the self-control of someone who has the wherewithal to construct an evacuation cottage, this recipe probably won’t make you invincible. But there’s no harm in trying - other than the slight risk of heavy metal poisoning I suppose.

In addition to its evacuative and invincibility-producing capacities, within the early Ayurvedic texts turmeric is also recommended to be used

as a key component in a vinegar-based enema designed to ‘remove obstructions’,

In an herb-paste used to evacuate an excess of a particular kind of dosha (or fundamental energy type) from the head,

to be taken as snuff as a cure for baldness

And many more besides!

The ayurvedic use of turmeric continues today in more or less modernized forms. Indeed, this continued Ayurvedic popularity is a significant instigator for research into the biochemical effects of curcumin (the chief chemical component found within turmeric). But, despite my interest in these early vedic texts and in turmeric, I’m not particularly interested in the modern medical uses of turmeric. I just want to use it to make things taste good and yellowy.

There is an argument to be made that the medical uses of turmeric recommended within the various ayurvedic texts are also culinary in character. Here the idea that food and medicine are separate spheres of human activity would have to be abandoned. I think this is reasonable enough: in almost every culture which developed a conception of ‘diet’, the medical value of food becomes important. But, despite this argument, I want to suggest that the REAL written culinary history of turmeric only begins much later, with a 12th century text called the Manasollasa, or, loosely translated, The Delighter of the Mind.

The Other Manasollassa

There are, in fact, two texts known by the title Manasollassa, and they are wildly different from one another. The first is an extended philosophical discussion of the doctrine of Advaita by the 9th century philosopher Suresvara. Advaita (literally ‘non-dualism’) is the philosophical view which identifies the Atman and the Brahman. That is to say: for the Advaitist, the ultimate ground of reality is to be found in the self, and liberation from suffering is to be found in this world, not somewhere else. Sounds good.

Now, I have to imagine that turmeric figures at some point in the story of individual salvation from suffering but, strangely, it is not covered at all in this first Manasollasa. Instead, we have a few hundred years for the second version. This one has nothing to do with Advaita (although I guess everything does?), nor is it related in any obvious way to the earlier text by Suresvara. Instead, it is one of the first (if not the first) encyclopedias, though with a slightly narrower focus than the most general encyclopedias. It is basically a detailed account of every aspect of royal life in 12th century Southern India.

The text was written in 1131 (roughly), by Somesvara III, the king of the Western Chalukya Empire in Southwestern India - someone with clear first-hand experience when it comes to the description of the intricacies of royal life. Somesvara’s text includes some of the most detailed information we have on medieval Indian cultural practices like wrestling, perfumery, angling, and choreography. It also happens to be one of the earliest known Indian cookbooks, with several chapters devoted to recipes for various occasions.

I cannot read Sanskrit, and Somesvara’s Manasollassa has not been translated into English (though, somewhat irritatingly for me, Suresvara’s much earlier and less turmericky Manasollassa has). As a result, my knowledge of the recipes contained within it is derived from two sources, neither particularly reliable.

The first source was simply brute force, word by word translation of the Sanskrit text into English. The results of these efforts were, predictably, not very good. While Sanskrit is highly regimented grammatically, individual words have several possible meanings - and these vary significantly over time. Translation depends significantly upon context, both historical and within the text itself, so machine translations are not very useful. I basically had to guess which pages might contain food related references and then translate sentences from there. So not much luck here other than figuring out the English names of specific ingredients mentioned.

The second source was a somewhat odd work by P. Arundhati, who wrote a number of texts about the Manasollassa in English. One of these, a shortish work called Royal Life in Manasollassa, seemed like a promising candidate for information on the turmeric-related recipes therein. As far as I could find, the book was not available at any Canadian library that I have access to, and there are no electronic versions anywhere on the internet that I could find either. After I eventually acquired the book from an American university, I was somewhat dismayed by its contents. It is, essentially, an English-language summary of the text (promising!) within which about 50% of the words are untranslated, though transliterated, Sanskrit (unpromising). As a result, I couldn’t understand quite a bit of it, though I did realize just how decadent courtly life was in medieval India, and how prominent wrestling was.

I did learn, however, that turmeric was used in a variety of foods. It’s most common use was as a colourant for pulses like lentils, chickpeas, pigeon peas, and so on. It was (and still is) so common in these various dahls that it is often noted when it isn’t supposed to be used. And its absence in a dahl preparation is almost always for medical rather than purely culinary reasons.

While it is omnipresent in dahls in the Manasollassa, turmeric is also used in a number of meat preparations. One interesting recipe called for the immersion of chunks of venison in a slurry of turmeric and cumin. These chunks were then threaded on a skewer and slow roasted over a large open fire. If I acquire any deer meat this year, I plan on trying this out.

Another interesting feature of these early recipes is that, as in modern Indian cuisines, turmeric is almost always used when preparing fish. One recipe in particular involves wrapping a whole fish in a leaf (the type is not mentioned, but presumably a banana, lotus, or possibly a turmeric leaf) along with turmeric and ginger, and then roasting/steaming it over a fire. I’ve actually made a slightly more complicated version of this leaf-wrapped turmeric fish, which is a relatively common dish in modern Kerala, in the far south of the Indian subcontinent.

In short: my hopes of plumbing the depths of the Manasollassa for medieval turmeric recipes have been put on hold until I learn Sanskrit. But the story of turmeric waits for no man, regardless of linguistic incompetence. So let’s press on!

Nimmatnama (c. 1500)

While I think it is reasonable to say that the Manasollassa is probably the earliest extant Indian cookbook, the primary aim of the text is not culinary. Instead, it is something like an encyclopedic instruction manual for a future king. It tells you not only what to eat, but how to dance, fish, ride elephants, wrestle, and perfume your hair. (It is hard, in fact, to find a medieval Indian text which doesn’t deal in some way with perfumery, and even we are going to delve into it a bit below).

A few hundred years later, however, we have something a little bit more like a proper cookbook - the Nimmatnama-i-Nasiruddin-Shahi, or The Book of Delights of Nasir Shahi, written in a heavily Persian-influenced Urdu. The earliest form of the book was actually composed by Ghiyath Shahi, a 16th century sultan of Malwa  in central India (located in modern day Rajasthan and Madhya Pradesh). Ghiyath Shahi was the father of Nasir Shahi, who later added to and embellished the text, so much so that it is named after him and not his father. Much like the Manasollasa, the Nimmatnama is aimed at a royal audience: it is a compendium of recipes for food, aphrodisiacs, and perfumes (duh),  all of which were meant for the lavish life of hedonism typical of the rulers of the Malwa Sultanate during the late 15th and early 16th centuries. (I’m sensing a trend here).

Ghiyath Shahi has been variously referred to as medieval India’s greatest ‘bon vivant,’ as an unabashed hedonist, and as an Indian prototype for Hugh Hefner. While medieval numbers are often wildly inflated, he was reputed to have had a harem composed of more than 15000 women (probably the reason for the large number of ‘aphrodisiacs’ in the Nimmatnama). A more realistic examination suggests that his entire court (comprised of various artisans, wrestlers, concubines, cooks, and so on) numbered around 12000. Regardless of the size of his court, one thing is certain: he wielded his power almost solely in the pursuit of pleasure. In his  younger years, sexual pleasure was his focus. But, as time wore on, he focussed on the pleasures of the table as well.

The result is the unique text of the Nimmatnama, which is lavishly illustrated by 50 Persian/Turkish-style miniatures, an artistic style which dominated the Islamic courts of the 15th and 16th century. Most of the illustrations show the sultan being waited upon by his court, performing some specific culinary ritual. In one, for instance, he is in the presence of cattle being milked. In another, betel nut is being prepared for his consumption.

Within the text itself, we find dozens of actual recipes, many of which contain specific measurements and clearly delineated steps - very much like modern recipes. Unlike the Manasollassa, where the recipes are mostly incidental, the primary focus of the Nimmatnama is the recording of precise instructions to help future sultans enjoy life just as Ghiyath himself did.

While several of these recipes feature turmeric prominently, the one which caught my eye is a recipe for quails or partridges.

Another recipe for partridges and quails: prepare tender partridges and quails. Rub in turmeric, asafoetida and salt. Put a cooking vessel (dathara) into a cooking pot, add water and put it on the fire. When the water is hot, put the quails and partridges on skewers and rub them with potherbs of all kinds. Roast the skewered meat and put some camphor and musk into ghee. Rub the ghee onto the skewered meat and roast it. When the meat is required for eating add lime juice or vinegar and eat it.

This recipe is quite a bit more careful than most of the recipes in the Manasollassa. Nevertheless, we need to do some work if we want to convert it into something more like a modern recipe that we can use to actually produce a palatable dish. Let’s give it a shot! The first thing I’m going to do is limit the recipe to quails. If you have easy access to partridges, feel free to use those.

Tender Roast Quails with Turmeric and Musk

Ingredients

Quails

Turmeric

Asafoetida

Salt

Potherbs of all kinds

Camphor

Musk

Ghee

Lime juice (or vinegar)

Instructions/Interpretation

1. Prepare tender quails. 

I take this to mean, fairly straightforwardly, that you ought to choose quail which are ‘tender’ (i.e., not too old), and dress them by plucking and cleaning them, presumably also removing various undesirable bits (e.g., internal organs, head, and feet, as your taste dictates).

2. Rub in turmeric, salt, and asafoetida. 

Another fairly straightforward step. Here quantity is not mentioned but, given the strength of asafoetida, it seems reasonable to assume that a much smaller quantity should be used than that of turmeric and salt - likely little more than a pinch.

3. Put a cooking vessel (dathara) into a cooking pot, add water, and put it on the fire. 

This step is a bit unclear and requires some explanation. On the face of it, it sounds something like a double boiler: a pot within a pot, over some heat source. This isn’t exactly right. Here the term for ‘cooking vessel’ (dathara) has two possible interpretations. It may refer to a layer of leaves, or sometimes grass, placed within a pot. Whatever you want to cook is then typically placed on top of these leaves, or wrapped in them, and gently steamed. It may also refer to a specialized rack or grill to place within the cooking vessel. The modern reader might try to split the difference by placing banana leaves on a grill over relatively low heat.

4. When the water is hot, put the quails on skewers and rub them with potherbs of all kinds. 

Here we encounter vagueness: which potherbs are meant here? For Ghiyath Shahi’s intended readers (i.e., medieval Indian royalty and their retinues of cooks) this would have been obvious. For us, we need to do a bit of historical research. In my version of this recipe, I use cilantro and fenugreek, both finely chopped.

5. Roast the skewered meat and put some camphor and musk into ghee. 

By ‘roast’ here I assume it is meant that the skewers are to be placed on the dathara, the bed of leaves or the grill within the cooking vessel. Depending on how this is interpreted, you’ll end up with a fairly different product: if you opt for just the grill, you’ll end up with fire-roasted quails. If you opt for banana leaves laid flat, you’ll have a quail which is cooked lower and slower. And if you choose to wrap the skewers in leaves, you’ll end up with a kind of steamed/roasted quail. All of these options seem reasonable enough to me.

The preparation of the ghee poses further complications, however. First of all, while camphor was extremely common in Indian and Middle Eastern cooking from at least the 11th century onwards, it has fallen into disuse and today it is recognized as potentially toxic. It is potentially fatal in fairly small doses in children, especially, and can cause seizures when ingested orally. Fortunately, today a chemical analogue of camphor is available which is not known to be toxic. This is called pachha karpooram or, helpfully, ‘edible camphor’. On its own, camphor has a kind of cooling, vaporous taste. Within a dish, the chief function of camphor is simply to enhance and spread flavour, as MSG would, so only a small pinch of it is required here. You might also skip the camphor entirely without a drastic effect on the overall flavour of the dish.

The musk, however, poses a rather more significant problem for us. First, we also need to figure out exactly what is meant by ‘musk’. As I’ve mentioned, medieval Indian (and Persian) texts are rift with references to perfumery. There are a few reasons for this. First, these works are almost always produced by and for the idle rich. Then, as now, the upper strata of society has tended to eschew practical endeavours, favouring instead a life of aesthetic enjoyment. While I think it is fair to say that olfactory enjoyment is low on the modern list of priorities (probably because many more people have access to perfumes than ever before), in the medieval world, smelling good was one of the primary pleasures of the rich--and an exclusive one at that. Amongst the medieval perfumeries of India, Persia, and the Middle East, no scent was as heavily prized and used as musk. It was used as a fixative - a relatively stable substance which allowed the more volatile, floral notes of a perfume to last much longer. Today, for the most part, the use of musk within perfumes has dramatically declined. It is used very sparingly if at all, as there are many synthetic alternatives available. During the period in question, however, it was used extensively and any royal household in India would have had a steady supply of musk. Next question: what is musk, and what kind of musk is likely to have been used in this recipe?

Musk, as used in perfumery (and apparently in cookery as well) is a substance derived from the musk deer. To obtain musk, you must first harvest the musk pod of a musk deer (any one of the seven species of deer within the family Moschidae). This musk pod is a fur-covered scent gland located on the abdomen of the musk deer, near the penis (if you’ve reached the anus, you’ve gone too far). In order to harvest the pod, the deer is killed and the gland is carefully removed and skinned. The oily, dark red substance within the pod is then dried, producing musk crystals. In perfumery, a tincture is usually made by immersing these crystals in alcohol. This tincture is then used in combination with other scents to produce the desired perfume. While there are seven species of musk deer (six of them now endangered thanks to the harvesting of their musk pods), during the medieval period, the Tibetan musk deer was prized above all else. We can imagine that, if musk is recommended in the recipe book of a notoriously extravagant sultan such as Ghiyath Shahi, then it would be the best musk available. The question we now have is: in what form is this musk to be used in our recipe? There are at least 3 options:

The ‘fresh’ oily musk from a recently harvested musk pod.

The dried, crystalized grains of musk.

The musk tincture.

I honestly have no idea which form of musk is meant here. From a purely practical standpoint, it would make sense to use the tincture, as it is easier to store and transport, and a liquid would be easier to mix into the ghee and rub onto the skewered quail. On the other hand, I am not at all certain that the distillation of alcohol for the production of tinctures was a commonplace practice, even amongst perfumers, within 16th century India, so I have no idea if this is ‘historically accurate’. What I can say, with some confidence, is that whatever form of musk I used on my quail, I would use it extremely sparingly, for three reasons:

Most species of musk deer are currently endangered (only the Siberian musk deer is officially not endangered, it is, instead, listed as ‘vulnerable’ and is steadily inching toward becoming officially endangered). Harvesting the musk pod requires killing the deer. So, using musk at all likely involves participation in the future extinction of an entire species.

Musk is extremely expensive. I just checked and a single musk pod (weighing around 35 grams) from a Siberian musk deer sells for around $1500.

 Musk is an extremely powerful scent, so (I would presume) it also produces an extremely powerful taste which, very likely, would not be immediately appealing to most modern palates.

For these reasons, then, I’d recommend just skipping the musk entirely, even if you happen to have some on hand (which you shouldn’t, how dare you). If you feel absolutely compelled to make your quail musky, I would recommend purchasing a 30ml bottle of muscone (a synthetic analogue which doesn’t require killing endangered deer) for $150 or so, and using the barest hint of it in your ghee.

6. Rub the ghee onto the skewered meat and roast it.

7. When the meat is required for eating add lime juice or vinegar and eat it.

It’s as simple as that!

Turmeric Adieu

I had initially intended this post to be the first of a long series of exhaustive examinations of the history of individual spices. My plan for turmeric was to begin in India and then take a look at its spread to westward to Persia (where it is used to great effect in a number of khoreshes, my favourite of which is probably Gheymeh) and eastward into Burma (garlic turmeric oil), Vietnam (Banh Xeo), and Thailand . As it turns out, even scratching the surface of the history of turmeric in India required thousands of words. So, in place of the exhaustive treatment I’ve decided to rest satisfied with exhausting.

“May your table be stained yellow!” (Traditional farewell, as coined by me, right here)