It is required to first soak the sabudana pearls in water before cooking, for it to rehydrate, when it swells up to almost double its size. Once the pearls are well-drained and pat dry, they are then stir-fried with other ingredients and spices to make the popular sabudana khichdi. There are of course certain tricks involved in cooking sabudana perfectly, or else you will end up with leathery and very chewy pearls. A practice that is followed by some home chefs is to also soak the pearls in curd or dahi for a few hours before making the khichdi. This is said to prevent the pearls from becoming sticky and chewy during the cooking process.
Intake of soya protein daily lowers cholesterol levels, preventing heart diseases. Nutrella is a 100% vegetarian soya food brand that is nutritious and easy to prepare. It is beneficial for controling hypertension and blood pressure, promotes bone health and also It’s high proteins helps children remain fit, healthy and energetic throughout the day.
Kabuli chana is believed to be one of the earliest cultivated legumes. It is a small, hard, knobby, beige-coloured bean with a diameter of less than a centimetre. It looks kind of like a wrinkled hazelnut. Its nutty and creamy flavour, firm texture and minimal fat make it a versatile ingredient.
A traditional delicacy from the farms of Punjab, Family Farm Chitra Rajma makes sure you can have the wholesome goodness of proteins. It is used in the preparation of lentil soups and simmered dishes. It goes well with both rice and rotis, and can also be used as a topping for salads. Packed with wholesome goodness of protein that keeps your body healthy and fit. It is used as topping in salads or is prepared as a curry that can be savoured with roti or rice.
It is one of the most-used ingredients of the traditional Punjabi kitchen.