Turmeric Powder

Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking.[3] The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia, that requires temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption.

Chili Powder

Chili powder is sometimes known by the specific type of chili pepper used. Varieties of chili peppers used to make chili powder include Aleppo, ancho, cayenne, chipotle, chile de árbol, jalapeño, New Mexico, pasilla, and piri piri chili peppers. Gochugaru is a variety used in Korean cuisine traditionally made from sun-dried Korean red chili peppers known as taeyang-cho, with spicier varieties using Cheongyang peppers. Kashmiri chili powder is bright red, but mild in heat and used in Indian cuisine, named after the region of Kashmir.

Bay Leaf

Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating (see safety section below). The leaves are often used to flavour soups, stews, braises and pâtés in many countries. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.

Chili

The chili pepper, from Nahuatl chīlli, is the berry-fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines as a spice to add pungent 'heat' to dishe

Mango Pickle

The secret of pickle making rests in crating exquisite masterpieces; elevating the raw flavours, textures, and colours of the ordinary ingredients into creations that remind of the great masters. Pioneers through centuries made us view our world in a quite different, much grander way with their sparkling visions and awe inspiring crafts; quite like us.

Green sauce

The green sauce, from Nahuatl , is the berry-fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines as a spice to add pungent 'heat' to dishe

Chicken Gravy

This recipe is a simple and quick version of making chicken gravy. Indian recipes always has a lot of ingredients and spices in it this chicken gravy is one among them. Adding the right ingredients in exact proportion makes the dish taste more delicious. This chicken gravy is made without coconut and i can guarantee you that you are gonna love it.