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[patankar]

We at Patankar Farm Products always believe in keeping the tradition alive and so we bring to you fresh turmeric powder. We try to provide the hand grinded one so that the benefits of turmeric are preserved at a higher level. Include it in your daily routine and feel the difference.

[jivanastore]

Indian Snacks To Make Rainy Evenings Better

As the monsoon showers paint the skies and cool breezes sweep through, there's nothing quite like enjoying comforting Indian snacks to elevate those rainy evenings. At Jivana, we believe in enhancing these moments with the best organic products, ensuring every bite is not only delicious but also wholesome and pure.

Samosa: A quintessential Indian snack, the samosa reigns supreme during rainy seasons. Crispy on the outside and filled with a savory mix of potatoes, peas, and spices, it's a delight that pairs perfectly with a cup of hot chai. At Jivana, we use the best sugar to balance the spices, ensuring every samosa embodies perfection.

Bhajiyas: Known for their crunchy exterior and soft, flavorful interior, bhajiyas are another monsoon favorite. Whether made from slices of potato, onion rings, or spinach leaves, these deep-fried delights are enjoyed across India. At Jivana, we emphasize pure organic products, ensuring our bhajiyas are not only delicious but also made from ingredients that are good for you.

Pakoras: A staple in Indian households during the rainy season, pakoras are crispy fritters made by batter-coating ingredients like onion, paneer, or spinach, seasoned with spices and fried to perfection. Our secret lies in using the best organic products to achieve that perfect balance of flavors and textures, making each pakora a memorable treat.

Masala Chai: No rainy evening is complete without a steaming cup of masala chai. Our blend at Jivana includes the best organic spices, ensuring a rich, aromatic experience with every sip. Pair it with any of our snacks for the ultimate monsoon indulgence.

Dhokla: For those seeking a lighter option, dhokla is a steamed savory cake made from fermented batter derived from rice and chickpeas. At Jivana, we enhance its flavor with best sugar, creating a balance that complements its tangy taste.

Conclusion

Rainy evenings are meant for savoring comforting Indian snacks that warm the heart and soul. At Jivana, we take pride in offering snacks made with the best organic products, ensuring every bite is not only delicious but also mindful of your well-being. Whether you're craving the crunch of samosas or the warmth of masala chai, let Jivana be your companion in creating memorable monsoon moments.

Explore our range of best organic products and discover how we bring purity and quality to your table, making rainy evenings truly special.

[valleyculture]

Valley Culture brings to you pure Jaggery Powder made with organic sugarcane grown on the mineral rich soil of Himalayan Valley. For generations, jaggery, also known as Gur in several regional Indian dialects, has been used as a sweetener. It’s sometimes referred to as a “non-centrifugal sugar”, because it’s not spun during processing to remove the nutritious molasses.

[kaadutheforest]

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[kaaduorganics]

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Shop Nendran Banana online in Chennai by Kaaduorgsanics. Nendran Banana is a variety of bananas that is primarily cultivated in the Indian state of Kerala and in parts of Tamil Nadu, Karnataka, and Andhra Pradesh. It is a type of plantain banana that is known for its distinctively thick skin, starchy flesh, and high nutritional value. Nendran bananas are commonly used in traditional Indian cuisine, particularly in Kerala.

[houseofveda01]

5 Incredible Advantages of Organic Jaggery Powder

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[najia-cooks]

[ID: Rice noodles topped with yellow fried tofu and chives; piles of chili powder, peanuts, and chive stems to the side. End ID]

ผัดไทย / Phad thai (Thai noodle dish with tamarind and chives)

Phad thai, or pad thai ("Thai stir-fry") is a dish famous for its balance of sour, sweet, savory, and spicy flavors, and its combination of fried and fresh ingredients. It's commonly available in Thai restaurants in the U.S.A. and Europe—however, it's likely that restaurant versions aren't vegetarian (fish sauce!), and even likelier that they don't feature many ingredients that traditionalists consider essential to phad thai (such as garlic chives or sweetened preserved radish—or even tamarind, which they may replace with ketchup).

Despite the appeals to tradition that phad thai sometimes inspires, the dish as such is less than 100 years old. Prime Minister Plaek Phibunsongkhram popularized the stir-fry in the wake of a 1932 revolution that established a constitutional monarchy in Thailand (previously Siam); promotion of the newly created dish at home and abroad was a way to promote a new "Thai" identity, a way to use broken grains of rice to free up more of the crop for export, and a way to promote recognition of Thailand on a worldwide culinary stage. Despite the dish's patriotic function, most of the components of phad thai are not Thai in origin—stir-fried noodles, especially, had a close association with China at the time.

My version replaces fish sauce with tao jiew (Thai fermented bean paste) and dried shrimp with shiitake mushrooms, and uses a spiced batter that fries up like eggs. Tamarind, palm sugar, prik bon (Thai roasted chili flakes), and chai po wan (sweet preserved radish) produce phad thai's signature blend of tart, sweet, and umami flavors.

Recipe under the cut!

Patreon | Tip jar

Serves 2.

Ingredients:

For the sauce:

3 Tbsp (35g) Thai palm sugar (น้ำตาลปึก / nam tan puek)

2 Tbsp vegetarian fish sauce, or a mixture of Thai soy sauce and tao jiew

1/4 cup tamarind paste (made from 50g seeded tamarind pulp, or 80g with seeds)

Thai palm sugar is the evaporate of palm tree sap; it has a light caramel taste. It can be purchased in jars or bags at an Asian grocery, or substituted with light brown sugar or a mixture of white sugar and jaggery.

Seedless tamarind pulp can be purchased in vacuum-sealed blocks at an Asian grocery store—try to find some that's a product of Thailand. I have also made this dish with Indian tamarind, though it may be more sour—taste and adjust how much paste you include accordingly.

You could skip making your own tamarind paste by buying a jar of Thai "tamarind concentrate" and cooking it down. Indian tamarind concentrate may also be used, but it is much thicker and may need to be watered down.

For the stir-fry:

4oz flat rice noodles ("thin" or "medium"), soaked in room-temperature water 1 hour

1/4 cup chopped Thai shallots (or substitute Western shallots)

3 large cloves (20g) garlic, chopped

170g pressed tofu

3 Tbsp (23g) sweet preserved radish (chai po wan), minced

1 Tbsp ground dried shiitake mushroom, or 2 Tbsp diced fresh shiitake (as a substitute for dried shrimp)

Cooking oil (ideally soybean or peanut)

The rice noodles used for phad thai should be about 1/4" (1/2cm) wide, and will be labelled "thin" or "medium," depending on the brand—T&T's "thin" noodles are good, or Erawan's "medium." They may be a product of Vietnam or of Thailand; just try to find some without tapioca as an added ingredient.

Pressed tofu may be found at an Asian grocery store. It is firmer than the extra firm tofu available at most Western grocery stores. Thai pressed tofu is often yellow on the outside. If you can't locate any, use extra firm tofu and press it for at least 30 minutes.

Sweetened preserved radish adds a deeply sweet, slightly funky flavor and some texture to phad thai. Make sure that your preserved radish is the sweet kind, not the salted kind.

For the eggs

¼ cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 ¼ cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

¼ tsp kala namak (black salt), or substitute table salt

Pinch prik bon (optional)

To serve:

Prik bon

2 1/2 cups bean sprouts

3 bunches (25g) garlic chives

1 banana blossom (หัวปลี / hua plee) (optional)

1/3 cup peanuts, roasted

Additional sugar

Garlic chives, also known as Chinese chives or Chinese leeks, are wider and flatter than Western chives. They may be found at an Asian grocery; or substitute green onion.

Banana blossoms are more likely to be found canned than fresh outside of Asia. They may be omitted if you can't find any.

Instructions:

For the eggs:

1. Whisk all ingredients together in a mixing bowl. Cover and allow to rest.

For the noodles:

1. Soak rice noodles in room-temperature water for 1 hour, making sure they're completely submerged. After they've been soaked, they feel almost completely pliant. Cut the noodles in half using kitchen scissors.

For the tamarind paste:

1. Break off a chunk of about 50g seedless tamarind, or 80g seeded. Break it apart into several pieces and place it at the bottom of a bowl. Pour 2/3 cup (150mL) just-boiled water over the tamarind and allow it to soak for about 20 minutes, until it is cool enough to handle.

2. Palpate the tamarind pulp with your hands and remove hard seeds and fibres. Pulverise the pulp in a blender (or with an immersion blender) and pass it through a sieve—if you have something thicker than a fine mesh sieve, use that, as this is a thick paste. Press the paste against the sieve to get all the liquid out and leave only the tough fibers behind.

You should have about 1/4 cup (70g) of tamarind paste. If necessary, pour another few tablespoons of water over the sieve to help rinse off the fibers and get all of the paste that you can.

3. Taste your tamarind paste. If it is intensely sour, add a little water and stir.

For the sauce:

1. If not using vegetarian fish sauce, whisk 1 Tbsp tao jiew with 1 Tbsp Thai soy sauce in a small bowl. You can also substitute tao jiew with Japanese white miso paste or another fermented soybean product (such as doenjang or Chinese fermented bean paste), and Thai soy sauce with Chinese light soy sauce. Fish sauce doesn't take "like" fish, merely fermented and intensely salty, and that's the flavor we're trying to mimic here.

2. Heat a small sauce pan on medium. Add palm sugar (or whatever sugar you're using) and cooking, stirring and scraping the bottom of the pot often, until the sugar melts. Cook for another couple of minutes until the sugar browns slightly.

3. Immediately add tamarind and stir. This may cause the sugar to crystallize; just keep cooking and stirring the sauce to allow the sugar to dissolve.

4. Add fish sauce and stir. Continue cooking for another couple of minutes to heat through. Remove from heat. Taste and adjust sugar and salt.

To stir-fry:

1. Cut the tofu into pieces about 1" x 1/4" x 1/4" (2.5 x 1/2 x 1/2cm) in size.

2. Separate the stalks of the chives from the greens and set them aside for garnish. Cut the greens into 1 1/2” pieces.

3. Chop the shallots and garlic. If using fresh shiitake mushrooms, dice them, including the stems. If using dried, grind them in a mortar and pestle or using a spice mill.

4. Roast peanuts in a skillet on medium heat, stirring often, until fragrant and a shade darker.

5. Remove the tough, pink outer leaves of the fresh banana blossom until you get to the white. Cut off the stem and cut lengthwise into wedges (like an orange). Rub exposed surfaces with a lime wedge to prevent browning. If your banana blossom is canned, drain and cut into wedges.

6. Heat a large wok (or flat-bottomed pan) on medium-high. Add oil and swirl to coat the wok's surface.

If you're using extra firm (instead of pressed) tofu, fry it now to prevent it from breaking apart later. Add about 1" (2.5cm) of oil to the wok, and fry the tofu, stirring and flipping occasionally, until golden brown on all sides. Remove tofu onto a plate using a slotted spoon. Carefully remove excess oil from the wok (into a wide bowl, for example) and reserve for reuse.

7. Fry shallots, garlic, preserved radish and tofu (if you didn't fry it before), stirring often, until shallots are translucent. Add mushroom and fry another minute.

8. Add pre-fried tofu, drained noodles, and sauce to the wok. Cook, stirring often with a spatula or tossing with tongs, until the sauce has absorbed and the noodles are completely pliant and well-cooked. (If sauce absorbs before the noodles are cooked, add some water and continue to toss.)

9. Push noodles to the side. Add 'egg' batter and re-cover with the noodles. Cook for a couple minutes, until the egg had mostly solidified. Stir to break up the egg and mix it in with the noodles.

10. Remove from heat. Add half the roasted peanuts, half of the bean sprouts, and all of the greens of the chives. Cover for a minute or two to allow the greens to wilt.

11. Serve with additional peanuts, bean sprouts, banana blossom wedges, chive stems, and lime wedges on the side. Have prik bon and additional grated palm sugar at table.

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[patankar]

We at Patankar Farm Products always believe in keeping the tradition alive and so we bring to you fresh turmeric powder. We try to provide the hand grinded one so that the benefits of turmeric are preserved at a higher level. Include it in your daily routine and feel the difference.

[jivanastore]

Monsoon Recipes, Indian Rainy Day Food by Jivana

As the monsoon season sweeps across India, it brings with it a craving for comforting and delicious food that warms the soul. This is the time when homes are filled with the aroma of spices and the sizzle of frying pans, as families gather to enjoy hearty meals together. At Jivana, we celebrate the essence of monsoon with our collection of traditional Indian rainy day recipes that are both comforting and flavorful.

Comfort in Every Bite

During the monsoon, there's nothing quite like indulging in hot snacks that instantly lift your spirits. Pakoras are a quintessential monsoon delight, featuring crispy chickpea batter encasing vegetables like potatoes and onions. Sprinkled with a dash of Jivana's turmeric powder for that golden hue and earthy flavor, these pakoras are best enjoyed piping hot with a cup of ginger tea.

Soul-Soothing Soups and Stews

When the rain pours outside, a warm bowl of Jivana's lentil soup becomes a comforting companion. This hearty soup is made from wholesome lentils cooked with aromatic spices like cumin, coriander, and a hint of Jivana's cumin powder. It's not just nourishing but also helps keep the cold at bay, making it a must-have during the monsoon season.

Flavors of Tradition

No monsoon is complete without savoring masala chai. This iconic Indian tea is brewed with a blend of spices such as cardamom, cinnamon, and cloves, creating a beverage that warms you from the inside out. Paired with Jivana's jaggery powder, it strikes the perfect balance of sweetness and spice, making it a favorite for rainy day gatherings.

Indulgent Treats

For those with a sweet tooth, monsoon calls for indulgence in Jivana's homemade gud powder. This natural sweetener, derived from jaggery, adds a rich caramel flavor to desserts like gulab jamun or moong dal halwa. Its distinct taste elevates traditional Indian sweets, making them a delightful finale to any monsoon meal.

Celebrating Monsoon with Jivana

At Jivana, we understand the significance of monsoon not just as a season but as a culinary experience. Our commitment to quality and authenticity shines through in every product, ensuring that your monsoon meals are filled with the true flavors of India. Whether you're craving savory snacks, comforting soups, or decadent desserts, Jivana offers the perfect ingredients to create memorable rainy day feasts at home.

Embrace the Monsoon with Jivana

This monsoon season, embrace the warmth and comfort of Indian rainy day food with Jivana. From crispy pakoras to soul-soothing soups, each dish brings you closer to the essence of traditional Indian cuisine. Explore our range of high-quality spices and ingredients to elevate your monsoon recipes and create moments of joy with every bite. Let Jivana be your companion in celebrating the flavors and traditions of monsoon across India.

[organicanand]

Mango Pickles: The Perfect Condiment for Any Dish

Introduction

That is mango pickles – an enchanted jar of sorcery possessed in the heart by every Indian home. The tangy, spicy and sometimes sweet tang of this favourite condiment not only elevates tasting pallets but also provides a waft with nostalgia in every bite taking us down memory lane while celebrating the culinary legacy that weaved across India. Mango pickles are not just side dishes to a sumptuous lunch or dinner, they have been almost obligatory in transforming an ordinary temperate meal into memorable feast.

A history and tradition of Indian Mango Pickles

The Indian mango pickles have a history that is tenderly weaved with the varied cultural tapestry of India. The Indian sub-continent has been relishing pickles for centuries with every region adding its unique twist to it. In the blistering rural Indian summer, you will see scores of families fermenting barrels of mango pickles - a tradition that signals the start to those balmy days. Those recipes are generally passed down through the generations and each family keeps their own - understandably, as it is a secret blend of spices.

The tradition of making mango pickles is strongest in places including Andhra Pradesh, where Avakaya pickle -an extremely hot version- continues to hold a special place on the table; and Punjab, with its beloved sweet-and-sour house favorite called simply aam (mango) ka achhaar. The mango pickles are by itself a standalone dish, and depending on the region, it varies in arearoma taste size preparation. this shows that indian food culture too has diversified with times across India. Whether it be a wedding feast or just your run of the mill family dinner, mango pickles are served as an ode to Indian warmth and hospitality.

Types of Mango Pickles

There are so many varieties and flavors of mangoes, to try each type would be a whole gustative adventure. Then, there are the mouthwatering sweet mango pickles that usually contain jaggery (a natural cane sugar), or lime juice/sugar to make them sweet and tangy - to complement spicy meals. At the other end of the scale are red chilli, spices and mango pickles that will set your nerve endings tingling.

Sour mango pickle, in the middle of these two extremes, accentuate the sourness of raw green mango with spices like mustard seeds and fenugreek & asafoetida. India is a land of spices, and each region has its unique flavours — the Andhra Avakaya (mango pickles) that gives you an explosion of fiery heat, the Gujarati chunda where sweet meets spice in perfect harmony or perhaps the Maharashtrian methamba both fenugreek heavy yet with abundant mango sweetness packed into every bite. These different variations make mango pickles a multifaceted condiment which is suited for essentially most taste buds.

The Process of Making Mango Pickles

Mango pickles, on the other hand is a labor of love, really an art and science together in motion that needs to be perfect right to every inch - ripe keeps it soft keeping its flesh well coated with spiced oil making sure not even one bit gets spoiled. And that starts with buying just the right kind of Ataulfo mangoes. Pickling is done with raw, firm and slightly sour mangoes The pickles are made by first selecting the mangoes, then washing and drying them after which they are sliced into pieces for pickle making.

How To Make Spice Mix for Achar Paratha This mixture includes a combination of spices such as mustard, fenugreek seeds, bassoon 50k red pepper powder turmeric and Hing all playing a vital role in flavoration the mango pickles. The mango bits are scooped then all around hurled in the zest blend to coat altogether.

In some versions of mango pickles, especially the North Indian one (Aam ka Aachar), the oil is an essential ingredient as it acts a preservative and also adds to its flavor. The mango pieces are mixed with oil and spices along before they go for maturation. For most kinds of pickles, this maturing process can take a couple days to several weeks. It is during this course that the spices all mix up and bind together because at this time mangoes absorb these spices in them to give final wiping of strong aroma which forms special flavors of your homemade pickles. Sunlight is essential in this process since it helps pickle to ferment naturally therefore preserving and allowing them to develop their own flavor profile.

Health Benefits of Mango Pickles

Apart from being tasty, mango pickles are also healthy and should be consumed in your daily meal! Anti-inflammatory and antioxidant properties: Spices like turmeric, fenugreek etc., are used in making mango pickles, Turmeric is the standout here as it will aids in digestion and even increase immunity.

Mango pickles (especially fermented ones) are also great for promoting healthy bowel flora as they are full of probiotics. They help digest your food and keep the bacteria in the gut in proper balance. Moreover, the high content of vitamin C in raw mangoes also helps to alleviate your health supporting eyesight and providing essential nutrients good for skin upkeep. Although many will advise you against pickles as they are considered to be high in salt, a limited serving of mango pickles combined with the right food can still fall into your diet promoting taste over other mediums.

Pairing Mango Pickles with Various Dishes

Green Mango Pickles are used to eat with almost anything and everything. In most Indian meals, mango pickles are had parathas giving this spicy twist to the mundane simple bread. Similarly, they are a more than comfortable accompaniment to steaming basin of rice and dal - offering that flash of flavor in what might have otherwise been an entirely bland and expected dish.

Necessity is the mother of invention, and innovative chefs have proved their flexibility by integrating raw mango pickles into different fusion foods. For an unexpected twist on balance, throw one into your sandwich or wrap to amplify mid-day flavor and yogurt-dips. Additionally, mango pickles make a wonderful condiment for grilled meats and veggies as its tangy, yet sweet notes offer the perfect balancer to any smoky sweetness coming from your charred proteins.

They get mango pickles in global cuisine. Perfect for alongside cheeses, as a topping on tacos or stirred into marinades. The variations are infinite, and it simply highlights how mango pickles know no boundaries to fulfil their role as a favorite accompaniment.

Storing and Preserving Mango Pickles

It is imperative to store mango pickles in a correct way for them to be benefitted at their best. Mango pickles made at home must be stored in glass jars with airtight lid, this prevents contamination and also helps retain its flavour. Store jars in a cool, dark location that is not exposed to direct sunlight. This will help extend the shelf life of pickles.

Make sure the mango pickles are always covered in oil; you need to do this as it acts a preservative and helps keep them longer. This inhibits any molds or bacteria from growing to keep your pickles safe. Homemade always has an appeal and taste but then its store-bought options are available for your convenience which is as good in terms of the quality. Being a pickle lover, yes guilty of that as well, but there is nothing like homemade mango pickles these are traditional and made with love. That’s why Organic Anand makes mango pickles with homemade ingredients and love.

Conclusion

Mango pickles are not a chutney, they are an affirmation of the vast culinary culture we have in India. With the ability to go from sweet to spicy, they are a class act in any spread and their bold flavors can instantly lift even our humblest meals. Its unique taste is unparalleled, redefining everything from a simple meal of some traditional Indian dishes to food experiments with global flavors where one would resort to any sort of pickle you could get your hands on.

So, how about you make mango pickles at home. Get into the habit, taste for yourself and see how well mango pickles brings purity to your cuisine landscape. Did you like the taste of Khatta-Mitha Achar (Sweet & Sour Pickle) then also share your story, recipe with us and inbox to Foodonia one awesome community for food lovers who loves mango pickles.

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