For Sunday delivery select product tagged express before 9pm. | Min. Order Value now at Rs. 399
Oopss, are you sure you want to move away from this page... You were in the middle of editing an existing order, and may want to complete the transaction by hitting the checkout button
In India, mostly the red variety of Amaranth leaves are used in cooking. It is usually prepared by sautéing the Amaranth leaves a few spices, garlic and onion. It is known as lal saag or chaulai saag.Sometimes, it is also cooked with lentils and served alongside rice or roti. This dish is known as dal saag.
In Andhra Pradesh, it is prepared with moong dal or toor dal and known as thotakura pappu. Another variation is done where a sort of curry is made with Amaranth leaves and gram flour. In Kerala, a dish called cheera thoran is prepared. It is made by finely chopping the amaranth leaves and then sautéing them with grated coconut, chilies, curry leaves, and certain spices.
In Tamil Nadu, it is known as keerai masial and served with steamed rice.
Fresh, tender leaves and shoots of Amaranth can be eaten raw in salads or as juice. In the mainland of China, Amaranth is known as yin-tsai. It is used in various soups and stir fries.
Harvested Kale Micro GreensMicrogreens are a tiny form of young, edible greens. They are much l
Curry leaves have been used since ancient times in traditional Indian cuisine. Their unique tas
Tender twigs from the neem tree which are used as a toothbrush. will have about 12 twigs in each bun
Wheatgrass is claimed to be nature’s finest medicine. Wheatgrass has twice the amount of Vitamin A a
Baby Methi is just young Methi that farmers harvest during the early stages of plant growth, general