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Jaggery is unrefined natural sugar that is produced from sugarcane, without adding any chemicals. India accounts for more than 70% of total world j...

Rajamudi, is a variety of red rice that was earlier grown exclusively for the “Wadiyars” - the maharajas of Mysore. It is a rich source of dietary ...

Groundnut oil, also referred to as peanut oil or arachis oil, is made from the edible seeds of the peanut plant. When cold-pressed, peanuts are cru...

Foxtail millet or navane was first domesticated in China and then became a cereal cultivated throughout Eurasia. In India, foxtail millet is still ...

Chakki atta is made of selected grains and ground in a modern gridning process. Wheat is the most common cereal grain, which comes from a type of g...

Honey is a sweet, viscous food substance made by bees, from the sugary, floral nectar. It gets its sweetness from the monosaccharides fructose and ...

Red poha is flattened rice with the outer bran intact. Since red poha doesn't undergo excessive processing, it is rich in fiber, vitamin B, and min...

Rava sooji or Semolina is the coarse, purified wheat middlings of durum wheat. It forms an integral part of South Indian breakfast cuisine. Rava so...

Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut tree under Cold Pressed...

Dosa rice is specifically meant for making dosa batter. It is supposed to be used by soaking 3 parts of dosa rice and 1 part of urad dal. Once soak...

Basmati rice is believed to have been cultivated in the Indian subcontinent for centuries. The earliest extant work to mention basmati rice is Heer...

Wheat is the most common cereal grain, which comes from a type of grass (Triticum). It forms the staple diet of the Northern part of India. It has ...

Idli rava is coarsely ground parboiled rice. It is commonly used to make idlis. The idlis made using idli rava are a little coarse and grainy in te...