| Description | | Puliogare powder is mainly used to make tamarind rice in southern India. It's a quick way to add some flavor to regular rice. Tamarind rice is usually eaten with Pappadums, chutneys and pickles. | The perfectly matched mix of spices from Shan makes. it easier for you to prepare Indian Biryani cuisine. | Want to make Batata Wada ( Potato fritters/ Aloobonda) but not sure of the proportion of spices to be added? Don't worry!
Aloo Bonda Mix is here to help you! An elaborately studied recipe made by selected spices, mixed together to give you an authentic taste.
Just mix it with Besan Flour, add water, dip boiled and mashed potatoes, fry and your wada's are ready. | The coriander powder from TRS has a very aromatic
scent and tastes deliciously spicy. It is perfect for refining Indian curries, Thai curry pastes and marinades. | In this blend, the flavouring agents marginally predominate the taste elements. Consequently the blend is less steeped in pungency. For chicken curry, this gives the right balance between the spice-elements and other ingredients in the dish. |
| Content | | Puliogare powder is mainly used to make tamarind rice in southern India. It's a quick way to add some flavor to regular rice. Tamarind rice is usually eaten with Pappadums, chutneys and pickles. | The perfectly matched mix of spices from Shan makes. it easier for you to prepare Indian Biryani cuisine. | (Exp. 05.10.25)
Want to make Batata Wada ( Potato fritters/ Aloobonda) but not sure of the proportion of spices to be added? Don't worry!
Aloo Bonda Mix is here to help you! An elaborately studied recipe made by selected spices, mixed together to give you an authentic taste.
Just mix it with Besan Flour, add water, dip boiled and mashed potatoes, fry and your wada's are ready. | The coriander powder from TRS has a very aromatic
scent and tastes deliciously spicy. It is perfect for refining Indian curries, Thai curry pastes and marinades. | In this blend, the flavouring agents marginally predominate the taste elements. Consequently the blend is less steeped in pungency. For chicken curry, this gives the right balance between the spice-elements and other ingredients in the dish. |
