Red Beet (also called Beetroot)
Coming Soon...
Gram Flour
Coming Soon...
Salt
Salt is a mineral composed of a chemical compound called sodium chloride. It is essential for human body to regulate fluid balance and to control function of nerves and muscles. Human body cannot produce its own salt and depends on various sources of salt in food for necessary daily intake.
In addition to being just a diet supplement, salt helps in extracting the real flavors of savory as well as sweet dishes. No other seasoning has been found so fulfilling to replace salt. However, the overuse of salt results into a lot of health problems, such as hypertension, heart disease, and strokes. Use salt mildly in your food to you can enjoy its goodness.
In addition to being just a diet supplement, salt helps in extracting the real flavors of savory as well as sweet dishes. No other seasoning has been found so fulfilling to replace salt. However, the overuse of salt results into a lot of health problems, such as hypertension, heart disease, and strokes. Use salt mildly in your food to you can enjoy its goodness.
Water
Coming Soon...
Whole Wheat Flour
Whole wheat flour is obtained by pulverizing whole grain of wheat containing germ (the sprouting part) and the bran (the outer coating). It is used as a main ingredient to make a variety of baking items, such as breads and buns, muffins, cookies and biscuits, pitas, and scones and rolls. Other use of wheat flour is to make pancakes and flat breads like roti and parathas (popular in South Asian counties). Wheat flour is also a main ingredient in making pasta.
Whole wheat flour is a good source of carbohydrates that helps fuel our body. The health benefit reduces when whole wheat flour is processed by removing 40% original wheat flour and replacing it with bleached white flour to commercially produce baked goods, such as breads, pastas, donuts, noodles, cakes, and cookies. Whole wheat flour mixed with other grains, such as oats, grams, and barley (called multigrain flour) is a very good source of proteins, dietary fiber and micronutrients, such as copper, manganese, and magnesium. Indian flat breads such as rotis, parathas, and puris are made at home with whole wheat flour or multigrain flour, which makes the breads really nutritious.
Whole wheat flour is also a good source of proteins. There are 30 different types of proteins in whole wheat flour; however, glutenin and gliadin are the ones responsible for forming an elastic protein called gluten. When the flour is mixed with water and knead to make a dough for baking (or cooking with different methods), glutenin and gliadin absorbs water and comes into contact with each other to form gluten. Gluten protein loses water and becomes hard as it loses moisture during cooking, which gives structure to several baked food and donuts and breads cooked using different methods such as deep frying or cooking on griddle.
Packaged wheat flour has an expiry date on it, so purchase the flour by making sure that it has not expired. After opening the package, wheat flour is best stored in a sealed container in a dry and dark place at room temperature for about 3 months. If kept in refrigerator, it can be used up to 6 months after opening. For longer shelf life of about a year, wheat flour needs to be stored in a freezer.
Whole wheat flour is available in supermarkets and Indian or South Asian grocery stores. It is available at online grocery stores such as amazon.com.
Whole wheat flour is a good source of carbohydrates that helps fuel our body. The health benefit reduces when whole wheat flour is processed by removing 40% original wheat flour and replacing it with bleached white flour to commercially produce baked goods, such as breads, pastas, donuts, noodles, cakes, and cookies. Whole wheat flour mixed with other grains, such as oats, grams, and barley (called multigrain flour) is a very good source of proteins, dietary fiber and micronutrients, such as copper, manganese, and magnesium. Indian flat breads such as rotis, parathas, and puris are made at home with whole wheat flour or multigrain flour, which makes the breads really nutritious.
Whole wheat flour is also a good source of proteins. There are 30 different types of proteins in whole wheat flour; however, glutenin and gliadin are the ones responsible for forming an elastic protein called gluten. When the flour is mixed with water and knead to make a dough for baking (or cooking with different methods), glutenin and gliadin absorbs water and comes into contact with each other to form gluten. Gluten protein loses water and becomes hard as it loses moisture during cooking, which gives structure to several baked food and donuts and breads cooked using different methods such as deep frying or cooking on griddle.
Packaged wheat flour has an expiry date on it, so purchase the flour by making sure that it has not expired. After opening the package, wheat flour is best stored in a sealed container in a dry and dark place at room temperature for about 3 months. If kept in refrigerator, it can be used up to 6 months after opening. For longer shelf life of about a year, wheat flour needs to be stored in a freezer.
Whole wheat flour is available in supermarkets and Indian or South Asian grocery stores. It is available at online grocery stores such as amazon.com.
Carom Seeds
Coming Soon...
Olive oil
Share your thoughts and questions!
Pooja Sharma
Made these parathas for my kids lunch today. Kids love it. I'm happy that my kids can eat red beets so easily.