Sago, which is also known as sabudana, is a starchy substance common to Indian cuisine. It is extracted from the stems of sago palm trees, then processed into small, circular pellets, which are sometimes referred to as pearls.
Cumin has a very strong, earthy aroma and taste. It is used whole or ground. It is always roasted before grinding to obtain the best flavour. Try adding lightly crushed seeds to roast vegetables or potatoes.
Enjoy a classic accompaniment i.e.mini papad to Indian food. They are crispy, with a full peppery flavour. So easy to make and simply shallow fry them in hot oil or you can use it as a healthier option, microwave them for 20 to 30 seconds.
A ready to cook a snack, Plain Papad becomes crispy and crumbly when microwaved or deep-fried. Garnish it with some tomato, onion, and chili to add a spicy twist or serve it plain as a side dish with meals. Crispy and crumbly, ready to cook.
Top-Op Cinnamon Sticks is delightfully exotic, sweet-flavoured spice. Cinnamon sticks is a spice obtained from the inner bark of several trees from the genus cinnamomum that is used in both sweet and savoury foods.
Salt, the only rock we eat, is more than just a seasoning—it’s an essential flavor in our food. It can intensify aromas, balance other flavors, make meat taste juicier, and preserve food for months or even years. Yet a heavy hand with salt can easily ruin a dish. Here’s how to cook wisely with the world’s most vital mineral.