Coco Care Coconut Oil

COCO India Coconut Milk (Unsweetened) - 400ml Content Weight: 400gm Brand: Parachute Store in cool and dry place unless otherwise instructed Product of India Category: Grocery / Grocery

Gits Uttapam Dry Mix 200 gms Uttapams are rice and lentil based savory pancakes. The flavor is akin to a dosa with it s pleasant sourdough after taste. They re often studded with chopped tomato, cilantro, chillies and onion.Its like soft thin pizza made of Rice-lentil batter and pan-fried. Traditionally topped with chopped onions, tomato, green chillies etc. Preparation and Cooking Method of Gits Uttapam Instant Mix: 1.Mix contents of Gits Uttapam Instant Mix pack with 320ml of water. Stir to a smooth batter.Evenly grease a flat non stick tava / griddle with teaspoon oil and heat on medium flame. 2.Lightly dab the tava with a damp cloth for surface cooling.Pour 125 ml batter in center of tava and quickly spread with outward spiral motion to form a thick pancake of about 20cm diameter.Tip: Sprinkle finely chopped Onions, coriander leaves, tomatoes and green chillies on top. 3.Dot the edges with a little oil and cook till golden brown. Using a spatula, carefully rn over the uttappam to cook the other side till golden brown. Repeat step 2 for the next uttappam. Serve hot with Gits Instant Sambhar and choice of coconut chutney or chilli powder mix. Tip: For tasty variant, top the Uttappam with grated cheese.

Parachute Coconut Oil 6 Oz

Patachute Organic Virgin Coconut Oil 16 Oz Skincare with Parachute Naturalz Nourishes Skin: Works wonder on your skin when used as a moisturizer. The oil reaches deep into the skin nourishing from within without feeling greasy or sticky. Makeup Remover: Parachute Naturalz Virgin Coconut oil works great as an oil-based cleanser and easily removes even the toughest of makeup. Natural properties of the oil also help in preventing breakouts. Natural Lip Balm: Mix it in your lip balm or simply dab some drops on your lips, both ways the oil provides amazing results. It hydrates the chapped lips leaving them soft and moisturized. Read more Healthy and Shiny Hair, Thanks to Parachute Naturalz Massage Oil: Relieve stress with Parachute Naturalz, massaging coconut oil in your hair and scalp improves blood circulation and keeps you relaxed. Adding to it, vitamins and essential fatty acids found in coconut oil dedicate to hair health. Hair Mask: Using coconut oil as a hair mask can stimulate the growth and thickness of hair. It conditions dry and damaged hair and protects from environmental damage. Natural Hair Shiner: Tame your frizzy and damaged hair with Parachute Naturalz Virgin Coconut oil, take a few drops of oil on your palm and lightly pat on hair. Voila! Your hair shines like you just stepped out of salon. Soothing fragrance of oil will keep you amazed all day long. Read more Cooking is Delightful and Healthy with Naturalz Virgin Coconut Oil Baked Aromatic: Delightful substitute for butter and other oils, Virgin Coconut oil is a sweet and light addition to your baking. It gives a sweet mild flavor and aroma to your desserts and is good for health too. Deep Fry Your Meal: Parachute Naturalz Virgin Coconut oil can withstand higher temperatures and still does not lose its nutrient value. Hence is great for deep frying and is delicious to eat too. Salad Dressing: Contains MCTs, which makes it easy to digest and helps boost energy level. So, pour some Virgin Coconut oil on your salads to intensify the taste and aroma. Read more Simply Delicious Method: Take 3 red chillies, lemongrass, shallots, red pepper, coriander stalk, ginger, garlic cloves, ground pepper and ground coriander. Zest a lime. Whizz the ingredients in a food processor and create a paste. Set aside.Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and 1 chopped chilli.Pour 1 tbsp of Parachute Virgin Coconut Oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and remaining pepper and cook for 10 mins until almost tender.Drain the tofu, pat dry, then fry in remaining 1 tbsp Parachute Virgin Coconut Oil in a small pan until golden.Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with remaining chilli (sliced or chopped) and basil and serve with jasmine rice.

Patachute Organic Virgin Coconut Oil 200 ml Skincare with Parachute Naturalz Nourishes Skin: Works wonder on your skin when used as a moisturizer. The oil reaches deep into the skin nourishing from within without feeling greasy or sticky. Makeup Remover: Parachute Naturalz Virgin Coconut oil works great as an oil-based cleanser and easily removes even the toughest of makeup. Natural properties of the oil also help in preventing breakouts. Natural Lip Balm: Mix it in your lip balm or simply dab some drops on your lips, both ways the oil provides amazing results. It hydrates the chapped lips leaving them soft and moisturized. Read more Healthy and Shiny Hair, Thanks to Parachute Naturalz Massage Oil: Relieve stress with Parachute Naturalz, massaging coconut oil in your hair and scalp improves blood circulation and keeps you relaxed. Adding to it, vitamins and essential fatty acids found in coconut oil dedicate to hair health. Hair Mask: Using coconut oil as a hair mask can stimulate the growth and thickness of hair. It conditions dry and damaged hair and protects from environmental damage. Natural Hair Shiner: Tame your frizzy and damaged hair with Parachute Naturalz Virgin Coconut oil, take a few drops of oil on your palm and lightly pat on hair. Voila! Your hair shines like you just stepped out of salon. Soothing fragrance of oil will keep you amazed all day long. Read more Cooking is Delightful and Healthy with Naturalz Virgin Coconut Oil Baked Aromatic: Delightful substitute for butter and other oils, Virgin Coconut oil is a sweet and light addition to your baking. It gives a sweet mild flavor and aroma to your desserts and is good for health too. Deep Fry Your Meal: Parachute Naturalz Virgin Coconut oil can withstand higher temperatures and still does not lose its nutrient value. Hence is great for deep frying and is delicious to eat too. Salad Dressing: Contains MCTs, which makes it easy to digest and helps boost energy level. So, pour some Virgin Coconut oil on your salads to intensify the taste and aroma. Read more Simply Delicious Method: Take 3 red chillies, lemongrass, shallots, red pepper, coriander stalk, ginger, garlic cloves, ground pepper and ground coriander. Zest a lime. Whizz the ingredients in a food processor and create a paste. Set aside.Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and 1 chopped chilli.Pour 1 tbsp of Parachute Virgin Coconut Oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and remaining pepper and cook for 10 mins until almost tender.Drain the tofu, pat dry, then fry in remaining 1 tbsp Parachute Virgin Coconut Oil in a small pan until golden.Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with remaining chilli (sliced or chopped) and basil and serve with jasmine rice.

Although very similar in appearance, Indian brown mustard has a different flavor than its Mediterranean counterpart from which it originated. It was one the few affordable spices in Europe during the Middle Ages. In Indian cuisine, mustard seeds are toasted in oil before they are added to the dish. Powdered mustard acts as an emulsifier in the preparation of condiment, and salad dressings. Mustard has a strong pungent flavor, and unlike any other spice it has virtually no aroma. RECIPE: :Gujarati Dhokla , Cook time: 30 min , Prep. time: 20 min , Serving size: 5-6 , Heat level: Medium 1 cup Rani Gram flour 1 tsp. sugar 1/2 tsp. salt juice of one lemon 1 tsp. baking soda 2 tbsp. sunflower oil 3 green chilies, finely sliced 2 tsp. Rani mustard seeds 10 fresh curry leaves 1 tbsp. dry unsweetened coconut powder 1 hand full of fresh cilantro leaves ¾ cup water Prepare steamer. Pour water into bottom of steamer and bring to boil. In a bowl mix gram flour, sugar, salt, and lemon juice. Gradually add water, stir well to prevent lumps. Sift in baking soda and pour mixture into 9 inch greased baking pan. Carefully lower pan into steamer and cover. Steam for 20 minutes. In a small pan, add oil and sauté green chilies, mustard seeds, curry leaves for one minute and then add the coconut. When steamed cake is done, pour spice mixture over evenly and add cilantro leaves. Cut and serve. PRODUCT SPECIFICATIONS Net Wt. 3.5oz (100gms) Product of India Alternative Name (Indian)Rai Seeds Packaging: Poly Bag Product Type: Seeds Ingredients:Black Mustard Seeds

Rani Black Mustard Seeds Whole Spice (Rai Sarson) 7oz (200g) All Natural ~ Gluten Free Ingredients | NON-GMO | Vegan | Indian Origin Although very similar in appearance, Indian brown mustard has a different flavor than its Mediterranean counterpart from which it originated. It was one the few affordable spices in Europe during the Middle Ages. In Indian cuisine, mustard seeds are toasted in oil before they are added to the dish. Powdered mustard acts as an emulsifier in the preparation of condiment, and salad dressings. Mustard has a strong pungent flavor, and unlike any other spice it has virtually no aroma. RECIPE: :Gujarati Dhokla , Cook time: 30 min , Prep. time: 20 min , Serving size: 5-6 , Heat level: Medium 1 cup Rani Gram flour 1 tsp. sugar 1/2 tsp. salt juice of one lemon 1 tsp. baking soda 2 tbsp. sunflower oil 3 green chilies, finely sliced 2 tsp. Rani mustard seeds 10 fresh curry leaves 1 tbsp. dry unsweetened coconut powder 1 hand full of fresh cilantro leaves ¾ cup water Prepare steamer. Pour water into bottom of steamer and bring to boil. In a bowl mix gram flour, sugar, salt, and lemon juice. Gradually add water, stir well to prevent lumps. Sift in baking soda and pour mixture into 9 inch greased baking pan. Carefully lower pan into steamer and cover. Steam for 20 minutes. In a small pan, add oil and sauté green chilies, mustard seeds, curry leaves for one minute and then add the coconut. When steamed cake is done, pour spice mixture over evenly and add cilantro leaves. Cut and serve. PRODUCT SPECIFICATIONS Net Wt. 7oz (200gms) Product of India Alternative Name (Indian)Rai Seeds Packaging: Poly Bag Product Type: Seeds Ingredients:Black Mustard Seeds

Although very similar in appearance, Indian brown mustard has a different flavor than its Mediterranean counterpart from which it originated. It was one the few affordable spices in Europe during the Middle Ages. In Indian cuisine, mustard seeds are toasted in oil before they are added to the dish. Powdered mustard acts as an emulsifier in the preparation of condiment, and salad dressings. Mustard has a strong pungent flavor, and unlike any other spice it has virtually no aroma. RECIPE: :Gujarati Dhokla , Cook time: 30 min , Prep. time: 20 min , Serving size: 5-6 , Heat level: Medium 1 cup Rani Gram flour 1 tsp. sugar 1/2 tsp. salt juice of one lemon 1 tsp. baking soda 2 tbsp. sunflower oil 3 green chilies, finely sliced 2 tsp. Rani mustard seeds 10 fresh curry leaves 1 tbsp. dry unsweetened coconut powder 1 hand full of fresh cilantro leaves ¾ cup water Prepare steamer. Pour water into bottom of steamer and bring to boil. In a bowl mix gram flour, sugar, salt, and lemon juice. Gradually add water, stir well to prevent lumps. Sift in baking soda and pour mixture into 9 inch greased baking pan. Carefully lower pan into steamer and cover. Steam for 20 minutes. In a small pan, add oil and sauté green chilies, mustard seeds, curry leaves for one minute and then add the coconut. When steamed cake is done, pour spice mixture over evenly and add cilantro leaves. Cut and serve. PRODUCT SPECIFICATIONS Net Wt. 5lbs Product of India Alternative Name (Indian)Kali Rai Packaging: Plastic Bottle Product Type: Seeds Ingredients:Mustard Seeds

You'll LOVE our Mustard Seeds by Rani Brand--Here's Why: 100% Natural, No preservatives or "fillers" ... NON-GMO Packed in a no barrier Plastic Jar, let us tell you how important that is when using this, potent of all Indian Spices! Rani is a USA based company selling spices for over 30 years, buy with confidence! Net Wt. 3oz (85gms), Authentic Indian Product, Product of India Alternative Name (Indian) Rai Seeds Although very similar in appearance, Indian brown mustard has a different flavor than its Mediterranean counterpart from which it originated. It was one the few affordable spices in Europe during the Middle Ages. In Indian cuisine, mustard seeds are toasted in oil before they are added to the dish. Powdered mustard acts as an emulsifier in the preparation of condiment, and salad dressings. Mustard has a strong pungent flavor, and unlike any other spice it has virtually no aroma. RECIPE: :Gujarati Dhokla , Cook time: 30 min , Prep. time: 20 min , Serving size: 5-6 , Heat level: Medium 1 cup Rani Gram flour 1 tsp. sugar 1/2 tsp. salt juice of one lemon 1 tsp. baking soda 2 tbsp. sunflower oil 3 green chilies, finely sliced 2 tsp. Rani mustard seeds 10 fresh curry leaves 1 tbsp. dry unsweetened coconut powder 1 hand full of fresh cilantro leaves ¾ cup water Prepare steamer. Pour water into bottom of steamer and bring to boil. In a bowl mix gram flour, sugar, salt, and lemon juice. Gradually add water, stir well to prevent lumps. Sift in baking soda and pour mixture into 9 inch greased baking pan. Carefully lower pan into steamer and cover. Steam for 20 minutes. In a small pan, add oil and sauté green chilies, mustard seeds, curry leaves for one minute and then add the coconut. When steamed cake is done, pour spice mixture over evenly and add cilantro leaves. Cut and serve. PRODUCT SPECIFICATIONS Net Wt. 3.5oz (100gms) Product of India Alternative Name (Indian)Rai Seeds Packaging: Plastic Bottle Product Type: Seeds Ingredients:Black Mustard Seeds

Rani Curry Leaves Curry leaves are native toIndiaandSri Lanka. Highly aromatic, curry leaves have a unique aroma, with a slightly hot, bitter taste. In southIndiathe leaves are used liberally in soup dishes like Sambar, curries, vegetables, and fish dishes. In Gujurat, they are used to top off snack foods like Dhokla and are a main ingredient in green curry paste. Gujarati Dhokla , Cook time: 30 min , Prep. time: 20 min , Serving size: 5-6 , Heat level: Medium 1 cup Rani Gram flour 1 tsp. sugar 1/2 tsp. salt juice of one lemon 1 tsp. baking soda 2 tbsp. sunflower oil 3 green chilies, finely sliced 2 tsp. Rani mustard seeds 10 Rani Curry Leaves 1 tbsp. dry unsweetened coconut powder 1 hand full of fresh cilantro leaves ¾ cup water Prepare steamer. Pour water into bottom of steamer and bring to boil. In a bowl mix gram flour, sugar, salt, and lemon juice. Gradually add water, stir well to prevent lumps. Sift in baking soda and pour mixture into 9 inch greased baking pan. Carefully lower pan into steamer and cover. Steam for 20 minutes. In a small pan, add oil and sauté green chilies, mustard seeds, curry leaves for one minute and then add the coconut. When steamed cake is done, pour spice mixture over evenly and add cilantro leaves. Cut and serve.