Gram flour (chickpea flour), also known as chickpea flour or besan flour, is widely used in Indian cuisine. It is a light yellow colored flour with a fine texture. It has a nutty flavor and a high protein content.
Ajwain or Ajowan is widely used in India in breads, cakes and in vegetable, curry and dahl dishes and with fish. It is also tasty with beans or potatoes. It is often boiled, roasted or briefly fried in oil or butter.
These mung dal or mung beans are natural and split mung beans with the outer shell removed. This makes them even more digestible than regular mung beans.
Qurban Sella Rice is a high-quality basmati rice with extra long grains, comparable to other premium basmati rice varieties such as President Golden Sella and India Gate Sella Basmati.
Barnyard Millet can be a good source of iron for vegetarians. It is a source of dietary fiber and protein and is naturally gluten-free. It is a low glycemic index food.
Phool Makhana can be boiled or roasted to eat as a snack, or ground into flour for use in baking, puddings and candies, or mixed into dishes such as the sticky rice dumpling known as bajang and in desserts.