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    Brown Rice

    Rice is a staple in most Indian households. Brown rice is a variety that is un-milled or partly milled and is considered as a whole grain. This means that it contains all the natural components - the bran, germ and endosperm. The basic difference is that white rice is stripped off the first two layers only to be left with the starchy endosperm. On ...

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    Barnyard Millet

    These are tiny, white, round grains belonging to the millet family. It is an erect plant 60-130 cm tall. In India, cereal grains are not consumed during fasts. Hence, samvat is a popular ingredient during Navratras. While cooking any rice based dish during fasts, samvat or sama grains are used instead, as they do not belong to the rice family but a...

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    Buckwheat

    Buckwheat grain is the dried and de-husked seed of the plant. The triangular seeds are produced and processed to be used as a grain. Brown in color, it is sold as grain or flour. It has a nutty flavor which means that it can be consumed raw or simply roasted. It light to digest and very filling. It is popularly consumed during the Navratri fasts. ...

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    Breadcrumbs

    Bread that has been dried and ground into a fine powder with or without the crust is called breadcrumbs. It's is made using fresh and stale bread and can include the crust. Grounded, it is a light pink or brown in color. Used mostly to coat foods that are to be deep fried for a crunch, it has a crumbly texture. Fresh crumbs are used more for stuffi...

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    Bread

    It is the most popular food around the world, and one of the oldest. Bread is found in almost all cuisines, flat or leavened. A dough has to be prepared before it can be baked. It's various forms are buns, rolls, loaves, pita, chapatti, naan, sourdough etc. Types of bread Brown bread Made using whole wheat flour. White bread Made u...

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    Black-eyed Beans

    Creamy white in color with a black mark on the curve, black eyed beans are a subspecies of cow pea. These beans are widely used due to the fact that they are tasty without any spices. The most common commercial variety is named California Blackeye, with large oblong beans and a subtle nutty aroma. Usage Black eyed beans need to be soaked f...

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    Black Gram

    Also known as black lentil, it is one of the most widely consumed lentil in India. These are rounded black lentils, slightly elongated with a sticky texture and bland flavor. White lentil is black lentil with the black skin removed. These lentils have a very strong earthy flavor. Usage Dehusked seeds, whole or split are used to make dal. Boi...

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    Black Beans

    The small shiny black bean has a silky texture and smoky flavor and retains its firm texture even after cooking. It is a very popular ingredient in Latin American, Oriental and Thai cuisine. Its sweet, rich flavor is compared to that of mushrooms. Usage Black bean broth and soup are culinary favorites. They can be included in stuffings, dips,...

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    Bengal Gram (Split)

    Bengal gram, closely related to the chickpea family, is a yellow lentil, rounded on one side and flat on the other. Bengal gram is one of the earliest cultivated legumes. In Indian cuisine, it is popularly known as Chana Dal. Bengal gram seeds are small and dark and have a rough coat. It is majorly cultivated in India, Pakistan, Bangladesh, Ira...

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    Basmati Rice

    A delicately flavoured long-grain rice grown in India. It's an extraordinarily perfumed long slender grained rice, more commonly known as simply Basmati. It has a different, nutty flavor and is heralded as the best quality of rice. The most authentic procurement happens at the foothills of Himalayas. Brown Basmati is also cultivated but the creamy ...

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    Barley

    Barley, a wonder grain is a delightful diet supplement that helps to maintain a slim stature. It's a very common breakfast cereal. However it is used in various forms like porridges, soups, salads and in the making of whiskey and beer. Barley is packed with an insoluble fiber that retains water. When it is cooked, barley has a nutty flavor and c...

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    Bean Sprouts

    Bean sprouts are a common ingredient, especially in Asian cuisine, made from beans by sprouting. Moong beans are germinated to sprout edible shoots which are most commonly used around the world. These shoots have a crunchy texture and mildly sweet flavor and can be consumed raw or cooked. Soy beans are also used to cultivate sprouts. The shoots are...

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