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    Aashirvaad Iodised Salt 1kg

    Manufacturer: Aashirvaad
    This is a Vegetarian product. Free-flowing granular form Easy and clean handling as well as storage Enriched with Iodine
    SKU: 8901725106386
    Availability: Out of stock
    £1.99

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    There is nothing more important in our daily life than salt. It is in everything we eat, in our rituals, in mythology and was once even used as currency. It is this goodness that goes into every pack of Aashirvaad Iodised Salt. At Aashirvaad we ensure only superior quality ingredients reach your kitchen. We ensure the quality through our manufacturing process. Salt is obtained by evaporating sea water or brine in shallow basins by sunlight and wind. When the water evaporates, a salt bed forms at the bottom of the basin. This salt is then collected, and put through elaborate cleansing procedures and is enriched with Iodine to take care of your family’s Iodine requirements. Its free-flowing granular form enables easy and clean handling as well as storage. We take extra care to ensure that only quality salt reaches your home. Simply because we know that it is the only way you would have it!

     

     

     

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    While every care has been taken to ensure product information is correct, food products are constantly being reformulated, so ingredients, nutrition content, dietary, and allergens may change. We always encourage and advise you should always read the product label and not rely solely on the information provided on the website.

     

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    Blog posts about this product
    Recipe for Kadhi: The Perfect Way to Prepare It

    Want some mouthwatering Punjabi kadhi? Use these simple advice and tricks to get it ready.

    One of the dishes that is most frequently enjoyed in Indian homes is kadhi pakora. When eaten with rice, this is incredibly delicious. Here are some pointers and tricks to help you make the ideal Punjabi kadhi at home.

    These simple suggestions will improve the flavour of your kadhi, and everyone will compliment you.

    Special Tips 

    • Use sour yoghurt or curd. Your kadhi won't be sour if you don't use sour curd, but it still won't taste bad.
    • Bake your pakoras rather than frying them if you want your kadhi to be on the healthier side.
    • Use curry leaves; they will improve the flavour of your kadhi.
    • For the best results, prepare the kadhi right before serving.
    • Baking soda should always be used when making kadi because it produces soft pakoras

    Making of Kadhi

    Ingredients For Kadhi

    • 5 Tbsp Gram Flour (Besan)
    • ½ Tsp Turmeric
    • 1 Tsp Kashmiri Red Chilli Powder
    • ¼ Tsp Ajwain
    • ½ Tsp Ginger Garlic Paste
    • 1 Tsp Salt
    • 1 Cup Curd
    • 5 Cups Water
    • 2 Tbsp Oil
    • ½ Tsp Methi
    • 1 Tsp Cumin Seeds
    • ½ Tsp Pepper
    • 1 Tsp Coriander Seeds
    • 1 Dried Red Chilli Pinch Of Hing
    • 1 Onion (Sliced)
    • 1 Chilli (Slit)
    • 2 Tbsp Coriander (Finely Chopped)

    Instruction

     

    • Take a large bowl. Add besan, turmeric, chilli powder, ajwain, ginger garlic paste, salt and curd. Mix well.
    • Add 4 cups of water and mix well. Keep it aside for a while. 
    • Heat some oil in a large wok. Add methi, cumin, pepper, coriander seeds, red chilli and hing. Mix well.
    • Add onion and chilli. Saute well until onions soften. 
    • Add the besan curd mixture. Mix well. 
    • Keep stirring until the mixture comes to a boil. 
    • Cover half of the wok and let it simmer for 30 minutes. 
    • Keep stirring at intervals. 
    • If you feel the consistency is too thick, then add water.  
    • Your kadhi is ready.

     

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