Gits Palak paneer 285g
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Rumali Roti Bread also called Manda is a thin flatbread originating from the Indian subcontinent, popular in India and in Punjab, Pakistan. The word rumal means handkerchief in many north Indian languages, and the name rumali roti means handkerchief bread.
Ready to eat Priya tomato dal brings the evergreen taste of tomato dal cooked with juicy tomatoes and other ingredients. Enjoy the authentic homemade taste of tomato dal from the Priya tomato dal ready to eat pack. It is one of the best combos with rice, roti, puris, and parathas. Order from buddy basket online store.
Jeera Rice is a very popular rice dish that finds a perfect partner with dal items and spicy Indian gravies, Priya’s Ready To Eat Jeera Rice is processed with rice and cumin seeds cooked together and blended subtly with premium spices
Ready To Eat Pavbhaji Masala gives you a dreamy pav and creamy bhaji with fresh onions and lemon! Can we ask for more when the most prized chat item is straightway packaged and about to be served? Priya’s Ready To Eat Pav Bhaji indeed matches the aura of the street side shop. Just heat and have it with friends and family
Ready To Eat Vegetable Chettinad are red-hot and fiery school of cuisine, Chettinad is captured with same fire and essence in Priya Vegetable Chettinad, an eclectic mix of vegetables, coconut gravy and spices. Just heat and serve hotter with rice or Rotis
Methi Indian Bread are made of natural fibers, which can swell and fill the stomach, consequently smothering appetite and supporting weight reduction objectives. Chew methi seeds at least twice or thrice a day and you will discover you feel satiated without eating much.
Plain Indian Bread Most flat breads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter.
Madras Sambar Powder is an aromatic blend of a few lentils and whole spices. These ingredients are dry roasted and then ground to make a powder, giving any dish a delicious taste that makes it unique and different from other lentil recipes.
Mango dal is more than just a tradition that the Telugu homes welcome summer with equally hot dish mango dal. It is indeed a regular fare for months without diminishing marginal utility. Priya combines the sour juicy and farm fresh mangoes sliced and boiled along with toor dal with traditional Andhra seasoning. The end product is overwhelmingly irresistible and incredibly easy to eat.Add Priya’s ready To Eat Mango Dal to hot rice with ghee and relish with papad
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