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Colgate Extra Soft Spider Man 5+ Years (Blue)

Official Website: https://www.colgate.com/

• Fresh
• Properly washed
• High Protein

• Hygienic conditions maintained all throughout the process
• Proteins and other nutrients are retained as such
• Unmatched taste and consistency in quality throughout the year

Official Website: https://www.rajdhanigroup.com/

An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the Everest repertoire. This blend is evenly balanced for taste and flavor and imparts a rare character to chole, made from chickpeas.

DESCRIPTION

An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the Everest repertoire. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas.

USAGE

Used almost invariably in a variety of preparations involving chickpeas – chhole being the most popular. Served hot with rotis or fluffy bhaturas, chhole is a regular fare for lunch and dinner in North India.

Chhole Masala
RECIPE: VEGETABLE

Before you begin: Soak 100 gms Kabuli Channa overnight. Cook and keep aside. Heat 3 tbsp of oil, fry 2 chopped onions till golden brown. Add 1 tsp each of coriander and chilli powder.

Add 1 tbsp Everest Chhole Masala. Fry for 3 mins on a low flame. Add 1 chopped tomato, 3 slit green chillies and ½ inch ginger, finely sliced. Add boiled chhole. Add salt, cook for 5 mins.

For added flavour add ½ tsp Everest Chaat Masala and Everest Kasuri Methi.

Product Description here

Pillsbury Custard Powder Vanilla Flavor 100gms

Official Website: https://www.pillsbury.com/

• Zero percent cholestrol
• Delicious combination of black currant, cranberry, papaya, cashews and almonds

Website: http://unibicfoods.com/

High Protein

Cleanly Packed

DESCRIPTION

A heart-warmingly spicy yet, light, soup-like dal, Rasam is a must at the table in South Indian homes. It can be eaten with plain boiled rice or drunk as a flavoursome soup.

USAGE

These days Rasam comes in many ‘avataars’ from the traditional Lemon Rasam and Tomato Rasam to the more adventurous Garlic and even Pineapple Rasam. Fortunately, the basic recipe remains the same.

Everest Rasam Masala Powder, a chilli-coriander-cumin based blend – assures you of authentic Rasam every time.

Rasam Masala Powder
RECIPE: RASAM

Before you begin: Cook 50 gms. pigeon peas (toover dal/arhar dal) in ½ litre of water and ½ tsp of Everest Turmeric Powder. Remove the fully-cooked dal from the flame and churn it.

In a seperate vessel, boil tamarind juice with tomato or garlic pieces, salt & 2 tsp of Everest Rasam Masala Powder for 30 mins. Add cooked dal to the mixture. Keep on flame for 5 mins.

Baghar: Heat 2 tsp ghee, add 1 red chilli, ½ tsp mustard seeds, a pinch of asafoetida. Add baghar to the mixture, Add coriander leaves. Serve hot.

http://www.everestspices.com/rasam-masala

NUTS ABOUT YOU Flax Seeds, 500 gms

For More information on the product please click here

DESCRIPTION

Fine ground red chillies of the finest quality distinguished by their brilliant red colour and mild pungency.

Chilli is a heating spice and comes in a wide variety of shapes, sizes, colours, and degrees of pungency. Chilli is America’s most important contribution to the world of spices, though today it is one of India’s major export attractions.

Indian chilli is grown in Andhra Pradesh, Maharashtra, Karnataka, Madhya Pradesh, Tamil Nadu and a number of other States. The highly pungent ‘Guntur’ and the mildly pungent ‘Byadgi’ chillies are internationally recognised as the finest in quality.

USAGE

Chillies are used in Indian dishes for their hot taste and reddish colour. Red chilli ground together with coconut gives curry a firm texture. Chillies are a great source of vitamin C and good for digestion.

Kashmirilal Chilli Powder
SCIENTIFIC NAME

Botanical Name: Capsicum annum L., Capsicum frutescens L.

Family Name: Solanaceae

Commercial Part: Green as well as ripe and dried pod (fruit)

http://www.everestspices.com/kashmirilal-chilli-powder

Godrej Protekt Masterchef’s Handwash (Refill) 750 ml

For product detail, click here to visit the official Godrej Website

Hing has been used as widely as in ancient Persia, Greece, Africa and India. From being used in black magic or warding away the evil eye to soothing stomach ailments, this spice has significant contribution to cultures around the world. But in cuisines, its pungent and strong aroma is put to good use as a replacement for onion and garlic.

DESCRIPTION

An amber coloured resin extracted from the root or stem of a perennial plant, Hing plays many roles in many cultures. Scientifically called Ferula Assafoetida, Hing has been used as widely as in ancient Persia, Greece, Africa and India. From being used in black magic or warding away the evil eye to soothing stomach ailments, this spice has significant contribution to cultures around the world. But in cuisines, its pungent and strong aroma is put to good use as a replacement for onion and garlic. It gives off a smooth and robust flavour when released in hot oil. Today it is more commonly available in compounded forms.

USAGE

Everest Black Hing is perfect for a richer and stronger flavour in vegetable dishes.

Hingraj Powder
SCIENTIFIC NAME

Botanical Name: Ferula Asafoetida

Family Name: Umbelliferae

Commercial Part: Resin extracted from rhizome and thickened root

http://www.everestspices.com/hingraj-powder