Month: October 2017

Buy Indian Spices Online at Wholesale Prices

indian spices onlineIndia is a country rich in spices and seasoning. You will find a number of spices in every kitchen of India. Indian spices not only add flavour and taste to the food, but they also have tremendous medicinal benefits. Many of them are rich in iron, minerals and vitamins, which are highly beneficial in curing number of diseases. They increase immunity and helps in improving metabolism. Every spice has its own speciality which adds unique aroma to the food. One can find mixed spices, curry powder, ready spices, whole spices and so on for cooking purposes. This will add a new flavour to the different kinds of dishes throughout the country and also non-Indian dishes.

Today you can find almost anything online then why not spices. One can find a variety of Indian Spices Online at a single click. They offer fresh and high quality spices with their true aroma and great taste intact. They buy spices from trusted sources and supply at highly reasonable prices. Online stores provide 24×7 services to their clients as compared to retail stores where you can do purchasing for fixed hours. You can do online purchasing with the ease of sitting at home. One can select from multiple delivery options like courier, speed post and registered parcel while performing online purchase.

Indian spices online are available in a variety of mix and match options. You can select from a list of assorted packaged spices to cook a particular dish in a perfect manner. The list of available spices is long, here we are mentioning a few – Garlic, Red chilli, Cloves, Mustard, Coriander, Ginger, Cardamom, Fenugreek, Turmeric powder, Tamarind, Black Pepper, cumin seeds, White Pepper, Cinnamon, Bay leaf, Star Anise, Cardamom, fennel-seeds and many more. One can find spices from reputable Indian brands all at one place. They also offer different payment options to make the purchase more convenient. One can also order spice mix as per requirement

High Quality Cumin Seed and Indian Fennel Seed Suppliers

Indian Fennal Seeds & Fennal Seeds SuppliersIn India spices play an important role in making the food tasty and healthy. One such very important spice is cumin seeds or Jeera. They have the following advantages –

  • Cumin Seeds are rich in iron manganese and help improve level of hemoglobin in the body.
  • They give quick relief in acidity due to their anti-septic properties. Regular consumption of cumin seeds makes the immunity strong. It also helps to improve digestion.
  • They have a strong aroma and a distinctive taste which gives a special flavor to the food. They can be used whole or in powdered form to enhance the taste of various dishes.

Similarly Indian Fennel seeds or Saunf or Variyali are also very popular and offer various benefits. They also have strong aroma and are highly used in medicinal and cooking purposes. They have a sweet and woody taste and are great mouth fresheners. Due to this they are preferably consumed after meals as they give long lasting flavor in the mouth. Indian Fennel Seeds have a pleasant aroma and are most popularly used in fish dishes.

There are various cumin and fennel seed suppliers which provide best and finest cumin and fennel seeds. They provide high quality seeds with efficient packaging to maintain the flavour and aroma. The cumin seed suppliers and fennel seed suppliers are equipped with latest technology and ensure timely, safe and hygienic delivery of product. They offer best products at highly reasonable prices which are free from impurities. Some of the cumin seed suppliers and fennel seed suppliers are exporters and manufacturers also who try to achieve maximum customer satisfaction through their dedicated hard work. Some suppliers also offer organic cumin and fennel seeds with various health benefits. They also accept bulk orders and ensure delivery as per client’s requirements. They have strict guidelines and follow standards before packaging and delivering the products.


This three-in-one treat is a typical #Rajasthani #treat. The Rajasthanis specialise in serving sweet and savoury dishes in combinations that steal the heart and delight the taste buds.

A platter of semi-sweet Churma, #spicy #Dal and deep-fried Baati, is one such #traditionalcombination.

1Cup Whole Wheat Flour
¼ Cup Rava
4 tbsp Ghee
2tbsp Almond
¼ tsp cardamom powder
5tbsp sugar
ghee for deep-fry

5 Tbsp Chana dal
5tbsp arhar dal
5tbsp Green Moong Dal
1tbsp Urad Dal
Salt to taste
3 tbsp ghee
3 cloves, 2 tejpatta
1tsp jeera
2green chillies
Pinch of heeng
1 tsp garlic Paste
1 cup finely Chopped Onions
1 cup finely Chopped Tomatoes
1 tsp Dhania Powder
1/2 tsp turmeric
1 tbsp chillli powder
1/2 tsp Garam Masala
1 tbsp finely dhania

1 cup Coarse whole wheat Flour
1/2 cup rava
2 tbsp Besan
1/2 cup milk
4 tbsp ghee
1 tsp saunf
1/4 tsp Ajwain
Salt to taste
Ghee for deep-frying

4tbsp melted Ghee
8 tbsp finely Chopped Onions
2 tsp lemon Juice

• Combine the whole wheat flour, semolina and melted ghee in a deep bowl and mix well. Add approx. ¼ cup of water and knead well to make a stiff dough.
• Divide the dough into 8 equal portions.
• Shape each dough portion in the shape of your fist and press with your fingers in the centre of each portion to make an indentation (as shown in the images 1 to 3).
• Heat the ghee in a deep non-stick kadhai and deep-fry, a few dough portions at a time on a slow flame, till they are golden brown in colour from all the sides. These will take a long time to fry as the insides also need to be cooked.
• Drain on an absorbent paper and allow them to cool.
• Break the fried dough portions into small pieces with your hands and blend in a mixer into a fine powder.
• Add the almonds, cardamom powder and powdered sugar and mix well. Keep aside.
• Clean and wash the dals. Combine the dals, 4 cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.
• Allow the steam to escape before opening the lid. Do not drain the water and keep aside.
• Heat the ghee in a deep non-stick kadhai, add the cloves, bayleaves, cumin seeds, green chillies and asafoetida and sauté on a medium flame for a few seconds.
• When the seeds crackle, add the garlic paste and onions and sauté on a medium flame for 2 to 3 minutes.
• Add the tomatoes, coriander powder, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
• Add the cooked dals (along with the water) and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
• Add the coriander and mix well. Keep aside.

• Combine all the ingredients in a deep bowl and knead into a semi-stiff dough, without using any water.
• Divide the dough into 8 equal portions and shape each portion into an even sized round.
• Flatten the rounds, make a small indentation in the center of the baatis using your thumb. Keep aside.
• Boil enough water in a deep non-stick kadhai, add all the baatis into the boiling water and cook on a high flame for 15 minutes, while turning them occasionally. Drain and allow them to cool completely.
• Heat the ghee in a deep non-stick kadhai, add 4 baatis at a time and deep-fry till they turn golden brown in colour from all the sides.
• Repeat step 7 to deep-fry the remaining 4 baatis in one more batch. Drain on an absorbent paper and keep aside.

How To Serve
• Warm the dal again till piping hot.
• Arrange 2 baatis on a serving dish, break them into pieces and pour 1 tbsp melted ghee evenly over it. Pour ¼ of the dal evenly over it. Sprinkle 2 tbsp of onions and ½ tsp lemon juice evenly over it.
• Repeat step 2 to make 3 more servings.
• Serve immediately with churma.