Chana dal is produced by removing the outer layer of baby chickpeas and then splitting the kernel. The most popular legumes of India. Indian cooking is resisted with the huge use of chana dal in different ways. Main ingredient in Dal Fry, Dal Ghost, Dal Wada etc.
Heer Bombay Mix. mild spicy, is mainly made of potato starch, gram flour noodles, maize flour, green peas, yellow peas, chickpeas and spices. Garnish your salads, chaats or just have it as a snack. Take a pack at your work as a lunch box or to a picnic as a garnishing option or open a pack at any tea party or get-together.
Punjabi mix is a snack made up of chick pea sev, lentils, moong beans, peanuts and spices. This is not a hot snack, but flavor fully spiced. This snack is very tasty and usually goes very well with Indian tea or chilled beer.
Sev is a snack that can eaten just about anywhere at anytime. Thin strands of dough made from chickpea flour and deep-fried until they are crispy enough to eat. Heera Sev with peanuts is a delicious snack to go with Indian tea.
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. Semolina flour is pale-yellow in colour, high in gluten and used traditionally to make pasta, pizza, bread and biscuit doughs etc. It is also very commonly used it to make the Indian Savoury breakfast staple called Sooji and also the North Indian speciality, sweetened halwa or Sheera.
Pooni Raw rice is a popular rice variety in South India, especially Tamil Nadu. If cooked properly, Heera premium quality Pooni Raw Rice maintain their individual integrity once cooked , and impart a wonderful sweet and nutty flavour – soulfoul.
Whole Mace from Heera. Mace is the lacy outer covering of nutmeg. A highly valued spice. Mace has a rich aroma and a strong, warm taste. Mace is best used sparingly in sauces, soups, desserts, meals and fish desserts.
Bajra is a grayish colour millet seed which is gluten free, high in energy and rich in fibers. Bajra flour is gluten free, consisting of high-protein, cholesterol-free source of a variety of essential nutrients. Bajra is ground along with Juwar and Chana to make multigrain flour. Bajra flour is popularly used in India for making Bhakri (flat bread). Bajra is also used for making khichadi, bajra uttapam and fritters
Heera Butter beans, or large lima beans, are big, flattish beans that range from pale yellow to white. The small, pale green, kidney-shaped beans that you may recognize as limas are actually baby limas. Butter beans have a velvety texture and rich, savory, almost buttery flavor. They are great baked or braised, and in chowders and succotash.
Heera Whole Masoor dal also known as Brown lentil. Masoor dal has consderable amount of folic acid, iron and zinc. Naturallylow in fat and high in protein and fiber, but they have the added advantage of cooking quickly.
Kala chana is an Indian name for garbanzo beans, or chickpeas -- also known as Bengal gram in India. Indian garbanzo beans are smaller and darker than garbanzo beans grown in more temperate regions.
Tamarind, a podlike tropical fruit with a sweet-sour flavor, is pulped and sold in blocks, which can be soaked and strained to make a tangy paste that forms the bases of many dishes and drinks. Sour tamarind is tempered with vibrant cumin and sweet jaggery in this refreshing drink.