Poha is an Indian dish prepared in the indian states of Maharashtra, Madhya Pradesh, Telangana, Karnataka, Gujrat. Indori pohay tends to be spicy. Poha originated from Maharashtra (Called Kanda Poha). It is also often served with an extremely spicy curry, locally called Usal. Poha with tarri is a relished dish in hte Madhya Pradesh state. Poha is made of processed flattened rice, roasted with chillies, onions, Mustard and cumin seeds and curry leaves (called kadi-patta). It is a high carbohydrate, low fat, quick meal that can be made in minutes. Poha is easily available in most tea shops and restaurants.

Daliya is recognized as a whole grain. Daliya  is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled. Daliya is a common ingredient in cuisines of many countries of the Middle East. It has a light, nutty flavor.

Idli are a type of savory rice cake. popular as breakfast foods throughout India and neighboring countries like Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

Khaman is a vegetarian food item that originates from the indian state of Gujrat. It is made with a fermented batter derived from rice and split chickpeas. Khaman can be eaten as breakfast, as a main course, as a side dish, or as a snack.

Gulab Jamun are a milk-solid-based South Asian sweet, particularly popular in the indian subcontinent, notably India, Nepal (Where it is known as lal mohan), Pakistan and Bangladesh, as well as Myanmar. It is also common in Mauritius, Fiji, Southern and eastern africa, Malay Peninsula and the Caribbean countries of Trinidad Tobago, Guyana, Suriname and Jamaica. It is made mainly from milk solids, traditionally from freshly curdled milk. It is often garnished with dried nuts such as almonds to enhance flavour.  

Dahi Vada is a snack originating from the South India and popular throughout South Asia. It is made with the batter of our Moong Bhajiya Mix. The round balls prepared are deeply fried soaked in water that is served with thick dahi (Yogurt) and a few spoons os imli chutney with spices over it makes it a lot tasteful and delicious. It is south Indian dish but now popular all over India.

A dosa is a cooked flat thin layered rice batter, originatig from the Indian subcontinent, made from a fermented batter. It is  somewhat similar to a crepe in appearance Its main Ingredients are rice and black gram ground together in a fine, smooth batter with a dash of salt. Dosas are a typical part of the Southern Indian and Sri Lankan  Tamil diets but is now popular all over the Indian subcontinent. Traditionally, dosas are served hot along with sambhar, a stuffing of potatoes and chutney. They can be consumed with idli podi as well.

The Moong Bhajiya Mix is made of Urad dal and wheat flour. It is a very popular fries snack in India, It has a hot spicy taste with crisp in it and it is served with green chutney mostl. The Bhajiya is also called Pakora in local language. The Moong Bhajiya Mix is very easy to cook and a perfect snack for everyone who loves spicy food, and despite being fried it is healthier than other fried fast food products. It is more likely to be consumed in rainy season, but the foodie can not deny it in any season. 

Poha always was a healthy food. It can be eaten in breakfast, lunch, and dinner. There no specific time for it. Now a days, in busy life peaople started consuming junk food which is not good for health. So, we’ve made an easy and quickest way to prepare such a healthy food known as INSTANT MIX POHA. The preparation of this food is so easy that even a kid can cook it. The plastic cup contains a spoon and semi prepared poha, the INSTANT MIX POHA is easy to carry very useful in travelling. 

Soya chunks are made of soy beans and they work well a smeat substitutes. These come in the form of regular chunks, mini chunks and granules and can be used in many ways. The nutritional value is similar to meat in some areas and different in others. Protein is macronutrient that the body needs in large amounts for cell repair, immune function and muscle growth. A 3.5-ounce serving of soya chunks contains over 54 grams of protein. This is more than the same serving size of meat and eggs. The recommended daily intake of protein is 56 grams for men and 46 grams for women. Soya chunks are dry when you purchase them. They need to be reconstituted in water, which cause them to become spongy. Plain soya chunks do not have much flavor at all, but they absorb suaces, spices and flavorings well. Use them to make stew, soup, curry and masala dishes, salads and stir fries. 

Pasta originating form Italy is very popular in India. It is easily available at any store. The process of preparing it so easy that anybody can ccok it. It is made out of an unleavened dough of durum wheat flour mixed with water then cooked by boiling. A perfect snack for kids and also for adults.

In Asia, this Vermicelli is made up of  semolina and is famous by the name of seviyan (in Hindi and Urdu), sev (in Gujrat), Semiya (in Malayalam and Tamil), Shavige (in Kannada). In India, an Asian country, this popular ingredient used in various kinds of vermicelli recipes such as upma, kheer and rice noodles. This dish is very popular among various Indian recipes.

Macaroni is dry pasta shaped like narrow tubes. Made with durum wheat, macaroni is commonly cut in short lengths curved macaroni may be reffered to as elbow macaroni. The curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine. 

Our product Mc Rolls pack filled with fresh macaroni and a pouch of masala (Spices). Macaroni is a variety of dry pasta traditionally shaped and produced in various shapes and sizes. Made with durum wheat, macaroni is commonly cut in short lengths curved macaroni may be referred to as elbow macaroni. Some home machines can make macaroni shapes, but like most pasta, macaroni is usually made commercially by large-scale extrusion. The curved shape is created by different speeds of extrusion on opposite ends of the pasta tube as it comes out of the machine. The Masala is special made for macaroni for its spicy taste.

Tamarind is a widely used spice-condiment in most south Asia Cuisines including Indian and Thai cooking. Tamarind grows in trees as a soft, dark brown coloured pod with black coloured seeds encased inside it. The pod in which is soft, sticky and sour, is the part that is used in cooking. The seeds are discarded. Tamarind comes in sweet and sour varieties. The sour variety is used in indian cooking, while Thai cuisine mainly uses the sweeter version. Most varieties oftamarind have a very sour taste while young. Although the fruit gets sweeter as is ages, the basic flavour is predominantly sourand acidic. Many involve easing stomach discomfort, aiding digestion, and use as a laxative. Tamarind preparations are used for fevers, sore throat, rheumatism, inflammation, and sunstroke. Dried or boiled tamarind leaves and flowers are made into poultices for swollen joints, sprains, boils, hemmorhoids and conjunctivitis.

Our clients can avail from us Besan, which is hygienically processed using bengal gram or sada chana. These are extensively used all across the country as well as in abroad to prepare various delectable dishes. Our product is a rich source of carbohydrates and is suitable for gluten-free diets. We do not add synthetic preservatives additives to our range.