lady finger okra pappad potato red onion

 

 

 

 

lemon longpadawal masala powder mint leaves

 

 

 

 

Green Chilly Green Mango Karela Salt

 

 

 

 

Dry Ginger dryredchilli dudhi ginger

 

 

 

 

chicken egg coconut curry leaf drumsticks

 

 

 

 

cardamam cashew nut cauliflower small onion

 

 

 

 

betel leaf black pepper cabbages capsicum

 

 

 

 

carrot cauliflower beet root gowar

 

 

 

 

Potato recipes Potato Potato head Potato chips Potato recipe Potatos potatoes Potato soup Potato dish Fried potato Potato calories

This is a second early, high yielding potato. The potatoes are a very even shape and there are a high number of them per plant. The potato flesh is of a medium dry texture with a good frying color and great for boiling. The tubers are long and oval, medium to large, with yellow skin and a light yellow flesh, rough skin with shallow eyes. The plant has a some white flowers on a medium stalk with a few berries. Potatoes are eaten all over the world and are popular tubers even with young children who would do anything to get mashed potatoes or French fries or chips. However, potato plant in the US is susceptible to pests and diseases, and that is why potato plant pesticide is used quite frequently to ensure the best yield.

Mint leaf Mint recipes Mint recipe Herbal mint Mint herb Mint tea Herb leaf

Close relatives of spearmint, peppermint, curly mint, ginger mint, apple mint, pineapple mint, eau de cologne mint, water mint, pennyroyal, Corsican mint. Temperate areas of Europe, Asia & Africa. Mints will grow in most conditions but not too dry. Likes damp, moist soil with shade at the roots & sun on the leaves. Will tolerate some shade. Can be very invasive - ideal for containers or in buckets in the ground to restrict root growth. Control spread into lawns by mowing Pull up roots regularly to avoid it swamping other plants Water well in dry weather Feed when showing signs of rust disease. Parts used in leaves. Pleasant smell & taste Has antiseptic qualities - used as a mouth freshener. Spearmint and peppermint aid digestion. Mint jelly and sauces. Peppermint oil used as a flavoring in drinks, confectionary, medicine, soaps and toothpaste. Tonic, cough mixtures, bronchial trouble, asthma. Cleaning wounds. Gargles and mouth washes. Vermin deterrent – rats and mice dislike mint

Drum stick murungaikai recipe

Drumstick trees are easily grown in hot climate countries. Its root, flower, bark, fruit and leaves have loads of nutritional value.

The drumstick tree (Moringa oleifera) is one of India’s most common with a vegetable crop of triangular, ribbed pods with winged seeds. The tree’s bark, roots, fruit, flowers, leaves, seeds and gum also have medicinal uses including as an antiseptic and in treating rheumatism, venomous bites and other conditions. The drumstick is an ideal crop for dry regions. The drumstick can be grown using rainwater without expensive irrigation techniques. The yield is good even if the water supply is not. The tree can be even grown on land covered with 10-90cm of mud.

Recipes Besides the fruit of the tree, even the tender leaves, flowers are consumed as food. Though many would like to stick to its use in curries, sambars, kormas, and dals, it is a surprise vegetable, which also makes tasty cutlets, etc. Tender drumstick leaves, finely chopped, make an excellent garnish for any veggies, dals, sambars, salads, etc...

 Vegetable drumsticks are good source of protein. Drumsticks have very high nutritional value and is used in many cuisines the world over. Our drumsticks are very flavorful and are delivered in the freshest condition possible. They retain their healthy color and there nutritional value remains undiminished. Drumsticks are valued for they contain the powerful antibiotic penicillin. Our drumsticks are high in nutritional value and are healthy green in color. Of an average length of 45 to 75cms, these vegetables are used in various dishes and are appreciated for their taste. We give you the best price for the product.

Curry leaf Curry leaves Curry Indian curry green leaf curry indian leaf green leaf fresh curry leaves vegetarian curry

Curry leaves possess the qualities of a herbal tonic. They strengthen the functions of stomach and promote its action. They are also used as a mild laxative. The leaves may be taken mixed with other mild tasting herbs. The juice extracted from 15 grams of leaves may be taken with buttermilk
Eye Disorders: Fresh juice of curry leaves suffused in the eyes. makes them look bright. It also prevents the early development of cataract.
Hair Tonic: When the leaves are boiled in coconut oil, they are reduced to a blackened residue, the oil forms an excellent hair tonic to stimulate hair growth and in retaining the natural pigmentation.
Curry leaves have been used for centuries in South India as a natural flavouring agent in samber, rasam and curries. Chutney can be made by .mixing the leaves with coriander leaves, coconut scrapings and tomatoes.
The leaves, bark and the root of the curry plant are used in indigenous medicine as a tonic, stimulant and antiflatulent.

Cauliflower Cauliflower recipes Cauliflower soup Cauliflower vegetable Cauliflower salad Cauliflower curry Cauliflower seed

A superb, high quality cauliflower which is totally winter hardy. The deep creamy white curds are compact and freely produced, giving you an outstanding variety which is the result of intense modern breeding. The best cauliflower is white or a cream color, sometimes with a hint of green or purple. Look for firm heads with green outer leaves. Bruised or spotted heads should be avoided. It's best to use cauliflower within five days of purchase. Store it unwashed in perforated plastic bags in the refrigerator. For best taste, soak it in cold salted water for a few minutes before preparation. Because vitamin C is lost in water, cook cauliflower rapidly in a small amount of water just until tender, about eight or minutes after boiling. A good rule of thumb is to use about a 1/2 cup of water for 2 cups of vegetables. Season it with lemon butter (1 tablespoon of lemon juice and 1 tablespoon of melted butter or margarine.) Pour the lemon butter over the vegetable just before serving. For a colorful dish, break cauliflower flowerets into 1 inch pieces and combine with cut broccoli florets and sliced carrots. Soak in water, saltwater, or vinegar just before using to dislodge any pests. The stems and leaves can also be cooked, but generally, it is the florets that are used. When trimming, leave some of the stem to keep tips intact. To diffuse some of the cauliflower flavor – and to make it slightly sweet – add milk when boiling. If cooking cauliflower with other vegetables, parboil first. Add a bay leaf to reduce odor.Nonreactive pots will keep white cauliflower from changing color. One pound raw equals about one cup cooked.