Rice & Flours

TRS Barley Flour

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.

Whole-grain wheat flour is made by grinding the entire grain of wheat, including the bran, germ, and endosperm. It contains all the natural nutrients and fiber in the wheat grain, making it a healthier choice than refined flour.

Whole grain wheat flour retains more of the wheat's nutritional value because it includes the nutrient-rich bran and germ. It provides dietary fiber, vitamins, minerals, and phytochemicals that benefit overall health. Consuming whole grain products has been associated with a reduced risk of chronic diseases such as heart disease, type 2 diabetes, and certain types of cancer.

When using whole grain wheat flour in baking, it may produce denser and heavier products than refined flour due to bran and germ. However, it can be used in various recipes, including bread, muffins, pancakes, and cookies, to add nutritional value.

TRS Gram Flour (Bessan) 1kg

Gram flour, also known as besan, is a type of flour made from ground chickpeas (also known as garbanzo beans). It is a staple ingredient in Indian, Pakistani, and Bangladeshi cuisines and is used to make a variety of dishes such as bhajia, pakora, and dhokla.

Gram flour is gluten-free and high in protein, making it a popular choice for people with gluten intolerance or those following a vegetarian or vegan diet. It is also a good source of fiber, iron, and other nutrients.

In addition to its culinary uses, gram flour has also been used in traditional medicine for its antibacterial and anti-inflammatory properties. It can be used as a natural exfoliant for the skin and is believed to help treat acne and other skin conditions.

Overall, gram flour is a versatile and nutritious ingredient that can be used in a variety of dishes and has potential health benefits as well.

"Grammeel," ook bekend als "besan," is een soort meel gemaakt van gemalen kikkererwten (ook wel bekend als kikkererwten). Het is een basisingrediënt in de Indiase, Pakistaanse en Bengaalse keuken en wordt gebruikt om verschillende gerechten te maken, zoals bhajia, pakora en dhokla.

Grammeel is glutenvrij en rijk aan eiwitten, waardoor het een populaire keuze is voor mensen met glutenintolerantie of degenen die een vegetarisch of veganistisch dieet volgen. Het is ook een goede bron van vezels, ijzer en andere voedingsstoffen.

Naast het gebruik in de keuken wordt grammeel ook gebruikt in de traditionele geneeskunde vanwege zijn antibacteriële en ontstekingsremmende eigenschappen. Het kan worden gebruikt als een natuurlijke scrub voor de huid en wordt verondersteld te helpen bij de behandeling van acne en andere huidaandoeningen.

Over het algemeen is grammeel een veelzijdig en voedzaam ingrediënt dat kan worden gebruikt in verschillende gerechten en ook potentiële gezondheidsvoordelen heeft.

Dalia is a versatile grain that refers to cracked or broken wheat and is widely used in various cuisines, particularly in Indian and Middle Eastern cooking. Here’s an in-depth description of Dalia:

Characteristics:

1. Appearance: Dalia consists of coarse grains of broken wheat. The size of the grains can vary, but they are generally larger than semolina.
2. Color: It typically has a light brown or beige color, though this can vary slightly based on the type of wheat used.

Types:

1. Fine Dalia: Smaller grains, often used for desserts and puddings.
2. Coarse Dalia: Larger grains, used for making savory dishes and porridge.

Nutritional Value:

• High in Fiber: Dalia is rich in dietary fiber, which aids in digestion and helps in maintaining bowel health.
• Protein-Rich: It provides a good amount of plant-based protein, making it a valuable addition to vegetarian and vegan diets.
• Vitamins and Minerals: It is a source of several essential vitamins and minerals, including iron, magnesium, phosphorus, and B vitamins.
• Low Glycemic Index: It has a low glycemic index, which means it releases glucose slowly into the bloodstream, making it beneficial for people with diabetes.

Culinary Uses:

1. Breakfast Porridge: Often cooked with milk or water and sweetened with sugar or honey. It can be garnished with nuts, fruits, and spices like cinnamon.
2. Savory Dishes: Used to make dishes like upma, khichdi, and dalia pulao, often incorporating vegetables, spices, and sometimes meat or lentils.
3. Desserts: Used in sweet dishes like dalia kheer (a type of pudding) where it's cooked with milk and flavored with cardamom and saffron.
4. Soups and Stews: Added to soups and stews for extra texture and nutrition.

Health Benefits:

• Weight Management: The high fiber content helps in feeling full for a longer time, aiding in weight management.
• Digestive Health: Promotes healthy digestion and prevents constipation.
• Heart Health: The low glycemic index and high fiber content can help in maintaining healthy cholesterol levels.
• Energy Source: Provides sustained energy due to its complex carbohydrates.

Preparation:

• Cooking Time: Depending on the dish, dalia usually needs to be cooked for 10-20 minutes. It’s often toasted slightly before cooking to enhance its nutty flavor.
• Cooking Methods: It can be boiled, pressure-cooked, or cooked in a slow cooker. The liquid-to-dalia ratio is generally 2:1 or 3:1, depending on the desired consistency.

Dalia is a nutritious, versatile, and economical food choice, making it a staple in many diets worldwide.