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RIRA Shudh Ghani refers to the pure, high-quality cooking oil produced by RIRA using the traditional "Kachi Ghani" extraction method.
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"Shudh" means pure or genuine.
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"Ghani" refers to the mill or press used in India to extract oil from seeds, traditionally made of wood or stone.
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Sugar (Sucrose)
Sugar is the common name for sucrose ($C_{12}H_{22}O_{11}$), a sweet, crystalline, and soluble carbohydrate used widely in food and beverages.
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Type: Sucrose is a disaccharide, meaning it's composed of two simpler sugars: glucose and fructose.
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Source: It is primarily extracted and refined from sugarcane or sugar beets.
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Function: It serves as a primary source of quick energy in the diet and is essential in cooking for sweetness, texture, and preservation. The body converts all dietary sugar into glucose for fuel.
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TATA TEA AGNI , Strong Chai With 10% Extra Strong Leaves, Black Tea,500 Gram
0Original price was: ₹150.00.₹135.00Current price is: ₹135.00. -
TATA TEA AGNI, Elaichi Chai,1Kg,cardamom tea
0Original price was: ₹340.00.₹306.00Current price is: ₹306.00. -
Tata Tea Premium 1kg, Desh Ki Chai, Unique Blend Crafted For Chai Lovers Across India, Black Tea, Loose Leaves
0Original price was: ₹580.00.₹410.00Current price is: ₹410.00. -
Tata Tea Premium500 gram, Desh Ki Chai, Unique Blend Crafted For Chai Lovers Across India, Black Tea, Loose Leaves
0Original price was: ₹280.00.₹208.00Current price is: ₹208.00.Brand Tata Tea Premium Item Form Loose Leaves Flavour Unflavoured Tea Variety Black Net Quantity 500.0 gram Diet Type Vegetarian Number of Items 1 -
Urad Dhuli Dal (Split & Skinned Black Gram)
Urad Dhuli Dal refers to the split and skinned black gram (Vigna mungo). The term dhuli means "washed" or hulled (skin removed).
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Appearance: Small, creamy white lentils.
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Flavor & Texture: It has a mild, creamy flavor and a notable mucilaginous or slightly sticky texture when cooked, which helps in binding batters.
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Key Uses: Essential for making the fermented batters of South Indian staples like Idli, Dosa, and Uttapam, and for making savory fritters such as Vada. It is also cooked as a simple dal or used to make Papad and Dahi Vada.
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Nutrition: Excellent source of protein, calcium, and iron.
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Appearance: Small, round, and covered in a black skin, with a creamy white interior.
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Flavor & Texture: Has a rich, robust, and earthy flavor. It cooks down to a velvety, creamy, and thick consistency, due to its high density and skin.
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Key Uses: The star ingredient in the iconic North Indian dish Dal Makhani (often mixed with Rajma/Kidney Beans) and the comforting Punjabi Maa Ki Dal. It requires soaking (often overnight) and slow cooking to achieve its signature texture.
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Nutrition: Excellent source of protein and very high in dietary fiber, iron, and calcium
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