List of products by brand Swagat
There are 29 products.
Heat in oil in a deep pan. Saute / Fry onion, Curry Pan, Till turned brown add mutton pieces with Mangal Meat Masala, Ginger & Garlic Coconut, water & salt to taste, cook on low flame till meat turns tendered.
Grind together Onion, Ginger & Garlic. Steam Cook all the vegetables till just done. Heat 4 Tbsp Butter & fry onion, Ginger & Garlic till soft. Add in tomatoes, Curd & Salt. When the butter comes out from the tomatoes mixer, add khoya & mix till smooth. Put in vegetables along with Paneer & 1 cup water & cook till the gravy is thickened. Pour cream on top & decorate with nuts & chopped coriander leaves.
Mix 4 tablespoons of Swagat Chicken Masala, ginger, garlic, coconut and water to make a thick paste. Heat the ghee / oil in a deep pan and add the above mixture, chopped tomatoes and onions. Add chicken and cook until the chicken Turns Tender. Garnish With Cashew & Serve Hot.
Add 2 Tbsn Mangal Garam Masala on Veg / Non Veg Dishes. Put it on low flame for 5 minutes & cover to retain the flavour and Aroma of Mangal Garam Masala. Use for Enhancing Taste of Dal, Samosa, Batatawada, Farsan, Patra, Udhiya Etc.
Turmeric and its powerful ingredient, curcumin, have a range of health benefits. Antioxidants have the potential to prevent heart disease, eye conditions and Alzheimer's. Anti-inflammatory properties can help people with arthritis. Turmeric may even reduce the risk or spread of cancer.
Cumin is an essential spice for Indian curries and chutneys. The spice also works well in a variety of rice dishes, stews, soups, breads, pickles, barbecue sauces, and chili con carne recipes. It is best to be conservative when cooking with cumin as its flavor can easily overtake a dish. You can always add more later.
Packaging May Differ
Cardamom pods are spindle-shaped and have a triangular cross-section. The pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. The seeds are small and black, while the pods differ in color and size by species.Cardamom is found in Indian cooking as well as Middle Eastern cuisine. In Indian recipes, whole cardamom pods are used in preparing basmati rice and various curries. In Middle Eastern recipes, ground cardamom spices certain desserts.Cardamom has a strong, sweet, pungent flavor and aroma, with hints of lemon and mint. Black cardamom has a smoky note and a cooling menthol one as well.
Black cardamom is used in many of the cuisine's signature dishes. It is in the form of seed pods, which are dark brown to black in color and take on a smokey flavor due to the way they are dried. Cardamom is used for its bold and assertive taste. It is dried over an open fire creating a distinct smoky aroma and flavor. This spice also has notes of resin and camphor, as well as menthol, a slightly minty aroma that provides balance to an otherwise funky flavor. These intense, heady notes put black cardamom in the "warming" spice category, along with black pepper, cloves, and chiles.
Fennel seeds have a recognizable long, thing shape and are pale green in color. They give a sweet licorice-like taste and scent to curries, stews, bread, desserts, and beverages.
In some parts of the world, people chew plain or sugar-coated fennel seeds after a meal. Chewing fennel seeds is thought to help aid digestion and prevent gas.
Fennel seeds may help prevent or reduce gas in several ways.
Ajwain looks similar to fennel and cumin seeds and is highly fragrant, smelling like thyme. Its taste, however, is more like oregano and anise due to the bitter notes and strong flavor. Ajwain, also known as carom seeds or bishops weed, is rarely eaten raw and instead is cooked before adding to a recipe. It is sold in both seed and powder form, although cooking with seeds is more common.
The brown chickpea (also known as Desi or Kala Chana) is a smaller version of the regular pale yellow chickpea. It has a brown skin but remains yellow underneath. These chickpeas can be used in curries, soups and salads. They can be stewed with meats like lamb and fish. Brown chickpeas could also be mixed with cous cous or tiny grains like quinoa or amaranth then dressed with oil and spices to make interesting side dishes.
Toor dal or arhar dal is a rich source of protein, carbohydrates and fibre. This humble pulse facilitates to meet your daily demands of iron and calcium. Besides these, toor dal is an incredible source of folic acids which is essential for fetal growth and prevents the birth defects of the new-born. Being low on glycemic index toor dal is a good addition in diabetic’s meal plan. The richness of fibre and protein keeps you satiated, curbs hunger pangs, promote weight loss and reduces the cholesterol level. It also contains Vitamins C, E, K and B complex along with minerals magnesium, manganese, phosphorus, potassium, sodium, zinc.
Green split moong Dal is also known as chilka Moong dal or Split green moong beans or green grams. These Green Moong lentils have been split but not skinned and have light yellow color inside.
Moong lentils are highly nutritious and easy to digest. They are light on the stomach if cooked in a simple & minimal way, thereby making these an excellent food for small kids and convalescing people. In Ayurvedic diets or in detox diets, moong dal is a recommended lentil.