Grocery

Shan Karahi Masala

Mango pulp is a sweet and flavorful puree made from ripe mangoes. It is commonly used in Indian, Southeast Asian, and Middle Eastern cuisine as a flavoring and ingredient in various dishes such as desserts, smoothies, ice creams, and beverages.

To make mango pulp, ripe mangoes are peeled, pitted, and pureed until smooth. The pulp can be used immediately or stored in the refrigerator or freezer for later use.

Mango pulp is known for its bright orange-yellow color and sweet, tropical flavor. It is a good source of vitamins A and C, as well as fiber and antioxidants.

Mango pulp is a versatile ingredient that can be used in a variety of recipes. It is often used as a base for mango lassi, a popular yogurt-based drink in India. It can also be added to smoothies, baked goods, and sauces for a fruity twist. In addition, it can be used as a topping for ice cream or mixed into whipped cream for a delicious dessert topping.

Ponni boiled rice is a type of rice that is commonly consumed in the southern parts of India, particularly in Tamil Nadu. It is named after the Ponni river, which flows through the region where this variety of rice is grown.

Ponni boiled rice is characterized by its medium-sized grains, which are slightly flattened and have a white color. It is known for its unique flavor, aroma, and texture, and is popular for its ability to absorb flavors and spices well. It is also easy to digest and is a good source of carbohydrates and essential nutrients.

The rice is first parboiled before being polished, which helps retain the nutrients present in the rice. The parboiling process involves partially boiling the rice grains in the husk, which helps in retaining the essential vitamins and minerals. After parboiling, the rice is then dried, dehusked, and polished before it is sold in the market.

Ponni boiled rice is commonly used in dishes like biryani, pulao, and idli. It is also used to make plain boiled rice, which is usually served with curries and other side dishes.

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