Pantry Store By Aashirvaad

• BLR
• Aashirvaad atta is made from the choicest grains - heavy on the palm, golden amber in colour and hard in bite
• It is carefully ground using modern 'chakki - grinding' process for the perfect balance of colour, taste and nutrition which also ensures that aashirvaad atta contains 0 percent maida and is 100 percent sampoorna atta
• The dough made from aashirvaad atta absorbs more water, hence rotis remain softer for longer

• Made from cow's milk
• Made with a special slow cook process
• In this process, ghee is prepared by cooking slowly for about three and a half hours over gradually increased temperatures which enhances its natural aroma and taste
• Pure cow ghee
• Peel the carrots & grate them. In a pan fry cashews & raisins in 4 tbsp of Aashirvaad Svasti Ghee.
• Now add the grated carrot and sauté for 20 minutes, till the moisture of the carrot dries out.
• Add milk, khova and sugar, cook on medium heat for 30 minutes while stirring continuously till the mixture dries up
• Gajar ka halwa is now ready to serve.
• In a kadai cook the besan and ghee for about 15 minutes till it turns golden brown.
• Now take the kadai off the heat and let the besan mix cool down, from very hot to just warm.
• To this mixture add sugar and stir well till it gets dissolved in the besan and ghee mix.
• While still warm, divide into equal portions and shape them into 40 g balls and allow them to cool on a tray.
• The ladoos are now ready to be served.
• Roast chana and moong dal separately and keep aside. Grind rice flour, chana and moong dal together. Pass the mixture through a sieve.
• Add cumin seeds, sesame seeds, salt and Aashirvaad Svasti Ghee and mix well.
• Now make a smooth dough with this mixture by adding water little by little.
• Lightly grease the inside of the murukku maker with ghee.
• Place a small portion of dough inside the murukku maker and press the dough with the other attachment to make small concentric circles.
• Heat Aashirvaad Svasti Ghee in a kadai and on a slow flame fry the murukku till it turns golden brown.
• Repeat the process for rest of the dough.
• Enjoy mullu murukku with a hot cup of chai.
• In a bowl, mix rice flour, gram flour, pepper powder, sesame seeds, salt, asafoetida and Aashirvaad Svasti Ghee.
• Add water as required to make a stiff non sticky dough.
• Take a ribbon murukku mould and keep a ball of dough in the press.
• Use the press directly over hot oil and fry till golden.
• Enjoy ribbon murukku with a hot cup of tea/coffee

• BOM
• Rich source of protein, fibre, vitamins and minerals

• BOM
• Extra protein helps build strength
• Vitamins help build immunity
• The extra fibre makes your food easier to digest
• Low content of saturated fat keeps your heart smiling

• 1 Kg 1 option from 140.00
• 500g66.00
• Rich in dietary fibre
• Source of protein
• Naturally gluten free
• Each superfood offers additional nutritional benefits specific to the flour

• Lentil and red kidney beans simmered in a mildly spiced creamy curry
• Easy to prepare
• Tasty and leaves you asking for more
• These creations contain no preservatives. Kitchens of India uses retort food processing technology for treating food to a high temperature under extreme high pressure.
• Kitchens of India presents the world with a range that has passed through the stringent quality checks to ensure the safest of products.The Kitchens of India range has the necessary FDA registrations.

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