Puffed & Stamped Rice

Sabudana papad is een traditionele Indiase snack gemaakt van sabudana, ook bekend als tapiocaparels of sagogranulaat, gemengd met kruiden en specerijen. Deze snack wordt vaak bereid tijdens religieuze festivals of speciale gelegenheden in India, zoals Navratri.

Het bereidingsproces van sabudana papad omvat het mengen van sabudana met specerijen zoals zout, chili poeder, komijn en andere kruiden naar smaak. Vervolgens wordt dit mengsel tot een deeg gekneed en dun uitgerold tot ronde vormen. Deze worden vervolgens gedroogd in de zon of gefrituurd tot ze knapperig zijn.

Sabudana papad wordt meestal geserveerd als een knapperige en smaakvolle snack. Het heeft een unieke textuur en een heerlijke smaak door de toegevoegde specerijen. Het wordt vaak gegeten als bijgerecht bij maaltijden of gewoon als tussendoortje. Het is populair vanwege zijn lichte en knapperige textuur, en het feit dat het glutenvrij is maakt het ook geschikt voor mensen met een glutenintolerantie.

Muri or Puffed Rice is a type of puffed rice that is popular in Indian and Bangladeshi cuisine. It is made from rice grains that have been puffed by subjecting them to high temperature and pressure, resulting in a light and crispy texture.

Muri is a versatile ingredient that can be used in a variety of dishes. In India, it is often used as a base for snacks such as "bhel puri", a popular street food snack made with puffed rice, chopped vegetables, and tamarind chutney. Muri is also used to make "chivda", a snack mix made with puffed rice, nuts, and spices.

In Bangladesh, muri are often eaten as a breakfast cereal with milk and sugar.

Muri is low in calories and fat, making it a healthy snack option. It is also gluten-free and easy to digest. It can be eaten on its own as a snack or used as an ingredient in a variety of dishes, both sweet and savory.

"Muri" commonly refers to puffed rice. Puffed rice is a popular snack made by heating rice kernels under high pressure until they pop, creating light, crisp grains. It's often used in various culinary dishes and snacks in different parts of the world.

In some regions, it's known by different names, such as "murmura" in India or "arare" in Japan. Puffed rice is versatile and can be used in sweet or savory dishes, as a cereal, or simply as a crunchy snack. It's also a common ingredient in some street food and snack preparations.

"Pofrijst is een populaire snack gemaakt door rijstkorrels onder hoge druk te verhitten totdat ze knappen, waardoor lichte, krokante korrels ontstaan. Het wordt vaak gebruikt in verschillende culinaire gerechten en snacks over de hele wereld. Pofrijst is veelzijdig en kan worden gebruikt in zoete of hartige gerechten, als ontbijtgranen of gewoon als knapperige snack. Het is ook een veelvoorkomend ingrediënt in sommige streetfood- en snackbereidingen."

The Laddoo made from puffed rice is known as "Murmura Laddoo" or "Puffed Rice Laddoo." It is a popular Indian sweet or snack, especially during festivals and celebrations. The primary ingredients include puffed rice (murmura), jaggery or sugar, ghee (clarified butter), and sometimes nuts or cardamom for added flavor.

Here's a basic recipe for making Murmura Laddoo:

Ingredients:

• Puffed rice (murmura): 3 to 4 cups
• Jaggery or sugar: 1 cup (adjust according to sweetness preference)
• Ghee: 2 to 3 tablespoons
• Chopped nuts (optional): almonds, cashews, etc.
• Cardamom powder: 1/2 teaspoon (optional)

Instructions:

1. Heat ghee in a pan and add jaggery or sugar to it.
2. Stir continuously on low heat until the jaggery or sugar melts and forms a syrup. If using jaggery, ensure that it is completely melted and there are no lumps.
3. Add cardamom powder and mix well.
4. In a large mixing bowl, pour the jaggery or sugar syrup over the puffed rice and mix thoroughly, ensuring that all the puffed rice is well coated.
5. Allow the mixture to cool slightly so that it can be handled.
6. Grease your hands with ghee and shape the mixture into small round laddoos or balls.
7. If desired, press a piece of chopped nut on top of each laddoo for decoration.
8. Allow the Murmura Laddoos to cool completely before serving.

These laddoos are not only delicious but also quick and easy to make, making them a favorite for various occasions.

De Laddoo gemaakt van gepofte rijst staat bekend als "Murmura Laddoo" of "Gepofte Rijst Laddoo." Het is een populaire Indiase zoete lekkernij of snack, vooral tijdens festivals en vieringen. De belangrijkste ingrediënten zijn gepofte rijst (murmura), jaggery of suiker, ghee (geklaarde boter) en soms noten of kardemom voor extra smaak.

Hier is een eenvoudig recept voor het maken van Murmura Laddoo:

Ingrediënten:

• Gepofte rijst (murmura): 3 tot 4 kopjes
• Jaggery of suiker: 1 kop (pas aan naar smaak)
• Ghee: 2 tot 3 eetlepels
• Gehakte noten (optioneel): amandelen, cashewnoten, etc.
• Kardemompoeder: 1/2 theelepel (optioneel)

Instructies:

1. Verwarm ghee in een pan en voeg jaggery of suiker toe.
2. Roer voortdurend op laag vuur totdat de jaggery of suiker smelt en een siroop vormt. Als je jaggery gebruikt, zorg er dan voor dat het volledig is gesmolten en er geen klontjes zijn.
3. Voeg kardemompoeder toe en meng goed.
4. In een grote mengkom giet je de jaggery- of suikersiroop over de gepofte rijst en meng je goed, zodat alle gepofte rijst goed is bedekt.
5. Laat het mengsel iets afkoelen zodat het kan worden gehanteerd.
6. Vet je handen in met ghee en vorm het mengsel tot kleine ronde laddoos of balletjes.
7. Druk indien gewenst een stukje gehakte noot bovenop elke laddoo voor decoratie.
8. Laat de Murmura Laddoos volledig afkoelen voordat je ze serveert.

Deze laddoos zijn niet alleen heerlijk maar ook snel en gemakkelijk te maken, waardoor ze favoriet zijn voor verschillende gelegenheden.

Heera Thik Powa 1kg

Phool makhana, also known as fox nuts or lotus seeds, is a nutritious and popular snack in many Asian countries, especially in India. These seeds come from the lotus flower and are often used in various culinary preparations. Here are some key points about phool makhana:

1. Nutritional Benefits: Phool makhana is rich in protein, fiber, calcium, potassium, and iron. It is a low-calorie snack, making it a healthy option for those looking to manage their weight.

2. Cooking and Consumption: Phool makhana is commonly consumed roasted or fried. Roasting them with a bit of ghee or dry roasting without oil is a popular method. The roasted seeds become crunchy and have a mild, nutty flavor.

3. Snack: Roasted phool makhana is a popular snack, often seasoned with various spices like salt, pepper, and chaat masala. It is a healthier alternative to traditional snacks like chips or popcorn.

4. Curries and Desserts: In Indian cuisine, phool makhana is also used in curries, kheer (a type of rice pudding), and other desserts. It can be added to both sweet and savory dishes, providing a unique texture.

5. Fasting Food: Phool makhana is often consumed during fasting periods, such as Navratri or other religious occasions, as it is considered a fasting-friendly food.

6. Ayurvedic Perspective: In Ayurveda, the traditional system of medicine in India, phool makhana is believed to have several health benefits, including improving strength and stamina.

7. Versatility: Due to its neutral taste, phool makhana can be easily incorporated into various dishes, adapting to both sweet and savory flavors.

Remember that while phool makhana has nutritional benefits, the way it is prepared (especially if it involves frying or excessive oil) can impact its overall healthiness. It's always a good idea to enjoy it in moderation as part of a balanced diet.

Flattened rice, commonly known as "poha or Chira" is a popular and traditional breakfast and snack dish in many parts of the Indian subcontinent. It is made from parboiled rice that has been flattened into thin, light, and dry flakes. Poha is commonly used in various regional cuisines across India and is known by different names in different languages.

The process of making flattened rice involves partially cooking the rice and then rolling or flattening it to produce thin, dried flakes. This makes the rice easier to cook and consume. Flattened rice is available in different thicknesses, with thinner varieties requiring less cooking time.

Poha can be easily rehydrated and cooked by either soaking it briefly in water or by stir-frying it with various ingredients to create a flavorful dish. It's a versatile ingredient and can be cooked in many ways, often with a combination of vegetables, spices, and sometimes nuts or dried fruits. Common additions include onions, green peas, potatoes, mustard seeds, curry leaves, turmeric, and more.

Here's a basic recipe for making a popular dish called "Poha":

Ingredients:

• Flattened rice (poha)
• Oil
• Mustard seeds
• Cumin seeds
• Curry leaves
• Green chilies (optional)
• Onions, finely chopped
• Peas
• Turmeric powder
• Salt to taste
• Fresh coriander leaves, chopped
• Lemon juice

1. Rinse the flattened rice in cold water a couple of times, then let it sit in a colander to drain excess water.
2. Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, curry leaves, and green chilies if using.
3. Add finely chopped onions and sauté until they turn translucent.
4. Add peas and cook for a few minutes until they are tender.
5. Add turmeric powder and salt to taste. Mix well.
6. Add the rinsed and drained flattened rice to the pan. Gently mix everything together.
7. Cover and cook for a few minutes on low heat, allowing the flavors to meld.
8. Once the poha is heated through, turn off the heat and add chopped coriander leaves and a splash of lemon juice for a tangy flavor.
9. Mix everything well and serve hot.

Poha is a light and nutritious dish that's often enjoyed as a breakfast or snack option. It's popular not only for its ease of preparation but also for its delightful taste and versatility.