Rani Black Mustard Seeds Whole Spice (Rai Sarson) 28oz (800g) 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. 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

Coconut oil has a wide range of uses in the cosmetic and food industries. In much of the tropics around the world, it is the preferred cooking oil. Coconut oil is used extensively in South Indian Cuisine. The oil complements many dishes utilizing coconut powder, milk and cream as a base ingredient like coconut flavored fish and vegetable curries.
RECIPE: : Coconut Kootu , Cook time: 20 min. Prep time: 20 min. , Serving size: 6 , Heat level: Medium
1/2 cup grated coconut 2 tbsp. Rani Coconut Oil 1 lbs yams 3 green plantains 2 tsp. Rani Chili Powder 1 tsp. Rani Black Pepper Ground 1/2 tsp. Rani Turmeric Ground 1 tsp. salt 1 tsp. Rani Cumin Seeds 1 tsp. Rani Mustard Seeds 1 red chili pepper chopped Sauté the coconut and coconut oil until golden brown and set aside. Peel and chop plantains and yams. In a sauce pan place yams and plantains, fill pan with water till the vegetables are covered. Add chili powder, black pepper, turmeric, and salt. Cover and simmer on low heat until vegetables are tender. Add coconut, mustard, red chili and cumin in a blender to make paste. Add paste to covered vegetables. Cook for 15 minutes. Garnish with extra coconut flakes.

PRODUCT SPECIFICATIONS

Net Wt. 16 fl.oz (1 Pint) 454gProduct of Philliphines
Alternate Name:100% Pure Coconut Oil
Packaging: Glass Jar
Product Type: Cooking Oil
Ingredients: Refined Bleached Deorderized Coconut Oil

Traditionally, the spices used in curry blends reflect the availability of spices and the climate of the region to which they are credited. North Indian curry powders tend to be milder and very aromatic, while South Indian blends tend to be hotter in flavor. Rani Hot Curry Powder is of the southern variety, derived from an old family
RECIPE: . It compliments both vegetable and meat dishes, adding both color and flavor.
RECIPE: :Mushroom Curry , Cook time: 10min., Prep. time: 5min., Serving size: 4, Heat level: Medium
2 tbsp. Rani Ghee or vegetable oil3 garlic cloves chopped1 tsp. fresh grated ginger1 onion chopped1 tbsp. Rani Hot Curry Powder 1/2 tsp. Rani Mustard seeds 1/2 lbs. button mushrooms halved 1/2 lbs. portabella mushroom sliced2 tsp. salt1 tsp. Rani Garam Masala 1/2 cup coconut milk2 tbsp. fresh lemon juicecilantro leaves for garnish Heat oil in non stick fry pan. Add garlic, ginger, onion, and sauté on med. heat until onions soften. Stir in curry powder, mustard seeds. Add mushrooms and salt. Cook for 5 minutes. Add coconut milk, garam masala and cook until coconut milk thickens (4-5 min.) Stir in lemon juice. Garnish with cilantro springs. *This dish goes well with plain Rani Basmati Rice

PRODUCT SPECIFICATIONS

Net Wt. 3.5oz (100gms)
Product of IndiaAlternative Name(English) Hot Indian Curry Blend
Packaging: Poly Bag
Product Type: Ground Powder
Ingredients:Coriander,Turmeric, Cumin, Mustard,Fenugreek, Black Pepper,Garlic, Fennel, Poppy Seeds,Chilli, And Dried Curry Leaves

Traditionally, the spices used in curry blends reflect the availability of spices and the climate of the region to which they are credited. North Indian curry powders tend to be milder and very aromatic, while South Indian blends tend to be hotter in flavor. Rani Hot Curry Powder is of the southern variety, derived from an old family
RECIPE: . It compliments both vegetable and meat dishes, adding both color and flavor.
RECIPE: :Mushroom Curry , Cook time: 10min. , Prep. time: 5min. , Serving size: 4 , Heat level: Medium
2 tbsp. Rani Ghee or vegetable oil 3 garlic cloves chopped 1 tsp. fresh grated ginger 1 onion chopped 1 tbsp. Rani Hot Curry Powder 1/2 tsp. Rani Mustard seeds 1/2 lbs. button mushrooms halved 1/2 lbs. portabella mushroom sliced 2 tsp. salt 1 tsp. Rani Garam Masala 1/2 cup coconut milk 2 tbsp. fresh lemon juice cilantro leaves for garnish Heat oil in non stick fry pan. Add garlic, ginger, onion, and sauté on med. heat until onions soften. Stir in curry powder, mustard seeds. Add mushrooms and salt. Cook for 5 minutes. Add coconut milk, garam masala and cook until coconut milk thickens (4-5 min.) Stir in lemon juice. Garnish with cilantro springs. *This dish goes well with plain Rani Basmati Rice

PRODUCT SPECIFICATIONS

Net Wt. 16oz (454gms)
Product of IndiaAlternative Name(English) Hot Indian Curry Blend
Packaging: Plastic Bottle
Product Type: Ground Powder
Ingredients:Coriander, Turmeric, Cumin, Mustard, Fenugreek, Black Pepper, Garlic, Fennel, Poppy Seeds, Chilli, And Dried Curry Leaves

Traditionally, the spices used in curry blends reflect the availability of spices and the climate of the region to which they are credited. North Indian curry powders tend to be milder and very aromatic, while South Indian blends tend to be hotter in flavor. Rani Hot Curry Powder is of the southern variety, derived from an old family
RECIPE: . It compliments both vegetable and meat dishes, adding both color and flavor.
RECIPE: :Mushroom Curry , Cook time: 10min., Prep. time: 5min., Serving size: 4, Heat level: Medium
2 tbsp. Rani Ghee or vegetable oil3 garlic cloves chopped1 tsp. fresh grated ginger1 onion chopped1 tbsp. Rani Hot Curry Powder 1/2 tsp. Rani Mustard seeds 1/2 lbs. button mushrooms halved 1/2 lbs. portabella mushroom sliced2 tsp. salt1 tsp. Rani Garam Masala 1/2 cup coconut milk2 tbsp. fresh lemon juicecilantro leaves for garnish Heat oil in non stick fry pan. Add garlic, ginger, onion, and sauté on med. heat until onions soften. Stir in curry powder, mustard seeds. Add mushrooms and salt. Cook for 5 minutes. Add coconut milk, garam masala and cook until coconut milk thickens (4-5 min.) Stir in lemon juice. Garnish with cilantro springs. *This dish goes well with plain Rani Basmati Rice

PRODUCT SPECIFICATIONS

Net Wt. 7oz (200gms)
Product of IndiaAlternative Name(English) Hot Indian Curry Blend
Packaging: Poly Bag
Product Type: Ground Powder
Ingredients:Coriander,Turmeric, Cumin, Mustard,Fenugreek, Black Pepper,Garlic, Fennel, Poppy Seeds,Chilli, And Dried Curry Leaves

Traditionally, the spices used in curry blends reflect the availability of spices and the climate of the region to which they are credited. North Indian curry powders tend to be milder and very aromatic, while South Indian blends tend to be hotter in flavor. Rani Hot Curry Powder is of the southern variety, derived from an old family
RECIPE: . It compliments both vegetable and meat dishes, adding both color and flavor.
RECIPE: :Mushroom Curry , Cook time: 10min. , Prep. time: 5min. , Serving size: 4 , Heat level: Medium
2 tbsp. Rani Ghee or vegetable oil 3 garlic cloves chopped 1 tsp. fresh grated ginger 1 onion chopped 1 tbsp. Rani Hot Curry Powder 1/2 tsp. Rani Mustard seeds 1/2 lbs. button mushrooms halved 1/2 lbs. portabella mushroom sliced 2 tsp. salt 1 tsp. Rani Garam Masala 1/2 cup coconut milk 2 tbsp. fresh lemon juice cilantro leaves for garnish Heat oil in non stick fry pan. Add garlic, ginger, onion, and sauté on med. heat until onions soften. Stir in curry powder, mustard seeds. Add mushrooms and salt. Cook for 5 minutes. Add coconut milk, garam masala and cook until coconut milk thickens (4-5 min.) Stir in lemon juice. Garnish with cilantro springs. *This dish goes well with plain Rani Basmati Rice

PRODUCT SPECIFICATIONS

Net Wt. 5lbs
Product of IndiaAlternative Name(English) Hot Indian Curry Blend
Packaging: Plastic Bottle
Product Type: Ground Powder
Ingredients:Coriander, Turmeric, Cumin, Mustard, Fenugreek, Black Pepper, Garlic, Fennel, Poppy Seeds, Chilli, And Dried Curry Leaves