Bamboo shoots were thought to be native to China but recent findings in Assam show that bamboo was around much before it reached China. Bamboo is used in a wide range of applications from furniture to food. Bamboo shoots are used widely in dishes across the North East and Nepal as well as in South India where they form the key ingredients in monsoon-special dishes.
Graminway’s Bamboo Shoot Murabba is made from bamboo shoots sourced all the way from the vegetable’s birthplace – Assam. Bamboo shoots are great for controlling cholesterol, promoting weight loss, and boosting your immune system. We preserve all its qualities as we boil, and preserve in sugar syrup! Have Graminway’s Bamboo Shoot Murabba with dal-rice, chapati or even just by it self!
Bamboo Shoots, Sugar Syrups, Adidity Regulator (INS-330) and Preservative E211
Every home has a secret masala that’s like a quick fix ingredient. It fits in with any of the popular sabjis and curries and, in a pinch, can become the base for an instant pulao as well. Usually, this blend consists of a variety of the key spices used in most Indian curries outside of the South. The ingredients and formula, however, vary slightly from region to region. In some mixes, the turmeric would be accented while in some there would only be undertones of turmeric. Graminway’s Magic Sabji Masala is our chef’s special blend, a result of years spent crafting unique dishes for renowned restaurants. We include spices like fenugreek, red chilli, cumin, cardamom, and mango powder among others for a bold, full flavor on the palate. Try out our masala to experience the true magic of sabjis!
1. Heat 1 tablespoon ghee or oil in a cooking pot. Add Jeera to it.
2. Add the vegetable of your choice and 1 teaspoon of Magic Sabji Masala. Saute on medium flame.
3. Close the lid and cook on low flame for 3-4 mins.
4. Serve with Roti or Chapati.
Red Whole Chilli, Methi Dana, Cumin Seeds, Cardamom, Mango Powder, Salt, Sugar, Coriander Seeds.
The word ‘chutney’ comes from the Hindi word ‘chatni’ which means to lick or savor with relish. But the chutney powder originated mostly in South India with its variations of taste and spiciness across States. Used as a side dish for dosa, idli or chapati or to mix with rice, the versatile chutney ‘podi/pudi’ (powder) as it’s known is a delightful melange of flavors.Graminway’s Homemade Chutney Powder tingles your tastebuds with our spicy and tangy masala made entirely from freshly sourced spices and lentils. Mix it with ghee or coconut oil to release the best of its underlying flavors to have as breakfast or a snack. Or make it the star of your meal by simply mixing it with rice and some warm ghee or coconut oil. We warn you, it’s addictive!
Serve with Steamed Rice or smear a layer of ghee and sprinkle Homemade Chutney Powder and roll up Chapati/Roti. You can also serve with Idli and Dosa.
Channa Dal, Urad Dal, Whole Red Chilli, Tamarind, Curry leaves, Mustard seed, Asafoetida, Coconut Dry and Salt.
Sea salt, as is quite clear from the name, is salt that is produced by evaporating ocean water or saltwater from lakes. Thus, it contains traces of some essential minerals, depending on which area it has been produced from, which give it a distinct taste and color.
Rasam is South India’s most uniquely recognizable dish. It functions as the traditional go-to remedy for many cough and cold related issues, a fiery appetizer, and as the main accompaniment with rice for a simple lunch. Its deceptively simple appearance masks a variety and depth of flavor. Made with a handful of seasoning, rasam can be finely tuned for complexity in tartness, sweetness, and spiciness.Graminway’s Authentic Rasam Powder attains this complexity of flavor in its special recipe, which has been tried and tested by generations. We use only local sourced ingredients to retain the texture and freshness of the masala, which is hand pounded at our facilities for an authentic taste. We mix a host of different spices like cumin, pepper, curry leaves, coriander etc. for vibrancy. Make a liquidy fix for your sore throat with an extra spoonful of ginger and pepper. Or try a milder, more viscous version to mix with rice. Either way, simply add Graminway’s Rasam Powder to hot water and some lentils and get it done in minutes!
1. Boil ½ cup of Toor dal along with a tomato in a cooker.
2. Heat 1 tablespoon ghee in a cooking pot. Add mustard seeds, cumin seeds. When they crackle, add a pinch of Hing and curry leaves. Add boiled Toor dal to it.
3. Add water and dilute as per requirement. Boil the preparation on medium heat. Add tamarind water and jaggery (optional).
4. Add 1.5 teaspoons of Graminway Authentic Rasam Powder and salt to taste.
5. After boiling, reduce the flame and add freshly chopped coriander leaves.
6. Serve with steamed rice.
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