Fruits & Vegetables

Radish spinach Mula Shak

"Mooli ka Saag" or "Mooli ki Sabzi", is a traditional Indian dish made with radish greens (Mula shak) and other spices. It is a popular dish in North India, particularly in the states of Punjab and Haryana.

To make this dish, the radish greens are first washed thoroughly and then chopped finely. They are then cooked with onions, tomatoes, and spices such as cumin, coriander, and turmeric. The dish is often served with roti or paratha, and sometimes also with rice.

Similarly, "Palak ka Saag" or "Palak ki Sabzi" is a dish made with spinach (Palak). It is also a popular North Indian dish that is usually eaten with roti or rice. The spinach is cooked with onions, garlic, and tomatoes, along with spices such as cumin, coriander, and garam masala. The resulting dish is a delicious and nutritious way to enjoy spinach.

Flat Beans (Deishi Sheem) 500gm

Long Beans (Borboti)

Teasel Gourd (kakrol)

Kochur Mura

Fenugreek leaves, also known as methi leaves, are a popular ingredient in Indian cuisine. They have a slightly bitter taste and are often used in curries, soups, and vegetable dishes. Fenugreek leaves are also used in traditional medicine to treat a variety of ailments.

In addition to their unique flavor, fenugreek leaves are a good source of vitamins and minerals. They are high in vitamin C, potassium, iron, and dietary fiber. Some studies suggest that fenugreek leaves may also have health benefits, such as reducing inflammation and improving digestion.

Fenugreek leaves are typically sold fresh or dried. If using fresh fenugreek leaves, they can be chopped and added to dishes towards the end of cooking. If using dried fenugreek leaves, they should be soaked in water for a few minutes before use.

Jute spinach (Pat Shak) is rich in vitamins, calcium, potassium, alkaloids, sodium, magnesium, protein, lipids, carbohydrates and folic acid. Patsha also contains much more carotene than other native vegetables. 100 grams of Patsha has 63 calories. It contains 3.6 grams of meat, 296 milligrams of calcium, 11 milligrams of iron and 7400 carotene (IU). Jute leaves Bring back the taste in the mouth. Vitamin C and carotene in it help to cure mouth sores. It also has the ability to fight night blindness. Those who suffer from constipation can eat jute regularly. Also beneficial for those who have arthritis pain. Those who have been suffering from gastric problems for a long time can find a solution. Jute leaves also play a significant role as a blood purifier. Jute leaves have anti-tumor and anti-cancer properties. You can also eat to keep your bones good. Jute leaves also help maintain good dental and oral health

Fresh curry leaves are a popular herb used in South Asian cuisine, particularly in Indian, Sri Lankan, and other regional dishes. They have a distinct aroma and flavor that adds depth and fragrance to various dishes. Here are some tips on handling and using fresh curry leaves:

1. Selection: Choose leaves that are vibrant green and have an aromatic fragrance. Avoid leaves that are wilted or discolored.

2. Storage: Store fresh curry leaves in the refrigerator. Place them in a plastic bag or an airtight container to help retain their freshness. They can last for about a week in the refrigerator.

3. Cleaning: Before using, rinse the curry leaves under cold water to remove any dirt or debris. Pat them dry with a paper towel.

4. Usage: Curry leaves are often used as a seasoning in the early stages of cooking. Heat a bit of oil in a pan, add the curry leaves, and let them splutter to release their flavors. This infused oil can then be used as a base for your curry or other dishes.

5. Flavor: Fresh curry leaves have a citrusy, slightly nutty flavor. They complement dishes like curries, soups, stews, and lentil preparations. They're also used in some chutneys and rice dishes.

6. Tea: Some people also make curry leaf tea by boiling fresh leaves in water. This is believed to have various health benefits, but it's essential to research and consult with a healthcare professional before incorporating it into your routine.

Remember that curry leaves are not the same as curry powder, which is a blend of various spices. Curry leaves come from the curry tree (Murraya koenigii) and are used for their unique aromatic properties.

Adding fresh curry leaves to your cooking can enhance the flavor and authenticity of many South Asian dishes. If you can't find fresh leaves, they are sometimes available dried, but keep in mind that the flavor may not be as intense as that of the fresh ones.

 

Verse curryblaadjes zijn een populaire kruidensoort in de Zuid-Aziatische keuken, met name in de Indiase, Sri Lankaanse en andere regionale gerechten. Ze hebben een kenmerkend aroma en smaak die diepte en geur toevoegen aan verschillende gerechten. Hier zijn enkele tips voor het hanteren en gebruiken van verse curryblaadjes:

Selectie: Kies blaadjes die levendig groen zijn en een aromatische geur hebben. Vermijd blaadjes die verwelkt of verkleurd zijn.

Opslag: Bewaar verse curryblaadjes in de koelkast. Doe ze in een plastic zak of een luchtdichte container om hun versheid te behouden. Ze kunnen ongeveer een week in de koelkast bewaard blijven.

Reiniging: Spoel de curryblaadjes voor gebruik af onder koud water om vuil of vuil te verwijderen. Dep ze droog met een stuk keukenpapier.

Gebruik: Curryblaadjes worden vaak gebruikt als smaakmaker in de vroege stadia van het koken. Verhit een beetje olie in een pan, voeg de curryblaadjes toe en laat ze knetteren om hun smaken vrij te geven. Deze geïnfuseerde olie kan vervolgens worden gebruikt als basis voor je curry of andere gerechten.

Smaak: Verse curryblaadjes hebben een citrussmaak met een licht nootachtig aroma. Ze passen goed bij gerechten zoals curry's, soepen, stoofschotels en linzenbereidingen. Ze worden ook gebruikt in sommige chutneys en rijstgerechten.

Thee: Sommige mensen maken ook thee van curryblaadjes door verse blaadjes in water te koken. Dit wordt verondersteld verschillende gezondheidsvoordelen te hebben, maar het is essentieel om te onderzoeken en een arts te raadplegen voordat je het in je routine opneemt.

Onthoud dat curryblaadjes niet hetzelfde zijn als kerriepoeder, dat een mengsel is van verschillende specerijen. Curryblaadjes komen van de curryboom (Murraya koenigii) en worden gebruikt vanwege hun unieke aromatische eigenschappen.

Het toevoegen van verse curryblaadjes aan je kookkunsten kan de smaak en authenticiteit van veel Zuid-Aziatische gerechten verbeteren. Als je geen verse blaadjes kunt vinden, zijn ze soms gedroogd beschikbaar, maar bedenk dat de smaak mogelijk niet zo intens is als die van de verse blaadjes.

Sheem beans, also known as hyacinth beans or lablab beans, are a popular vegetable in Bengali cuisine. They are long, flat beans that come in various colors, including green, purple, and white. Sheem beans are known for their slightly sweet taste and tender texture.

 

Recipe: 

Ingredients:

• Sheem beans (hyacinth beans) - approximately 1 pound
• Oil - 1-2 tablespoons
• Onion - 1 medium-sized, finely chopped
• Garlic - 2-3 cloves, minced
• Ginger - 1 teaspoon, grated or minced
• Green chili - 1-2, sliced (adjust according to your spice preference)
• Turmeric powder - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Coriander powder - 1/2 teaspoon
• Salt - to taste
• Water - as needed
• Fresh coriander leaves - for garnish (optional)

Instructions:

1. Wash the sheem beans thoroughly and trim the ends. Cut them into bite-sized pieces if desired.

2. Heat oil in a pan or skillet over medium heat. Add the chopped onions and sauté until they turn translucent.

3. Add minced garlic, grated ginger, and sliced green chili to the pan. Sauté for a minute until fragrant.

4. Now, add the sheem beans to the pan and mix well with the onion-garlic mixture.

5. Sprinkle turmeric powder, cumin powder, coriander powder, and salt over the beans. Stir to coat the beans evenly with the spices.

6. Add a splash of water to the pan, cover it with a lid, and let the sheem beans cook on medium-low heat. Stir occasionally and add more water if needed to prevent sticking or drying out. Cook until the beans are tender, which usually takes about 15-20 minutes.

7. Once the beans are cooked to your desired tenderness, remove the lid and continue cooking for a few more minutes to evaporate any excess moisture.

8. Garnish with fresh coriander leaves (optional) and serve the sheem beans hot as a side dish with rice or roti.

Feel free to adjust the spices and seasonings according to your taste preferences. Enjoy your sheem beans!

Kakrol (Frozen)