North Indian Family Pack - Free vegetables combo !


Pack description

This winter bring the taste of Punjab to Germany. Enjoy our North Indian Family combo along with free delivery . Additionally avail of our free vegetable offer with every purchase . Haldirams navrattan snack mixture is perfect with your evening red label tea or your G&T. Make authentic parathas withAashirwad Atta or enjoy your chicken biryani with Laila extra long Basmati rice. Our North Indian family combo pack products like TRS Chana dal, TRS toor dal, TRS moong dal, TRS cumin seeds, TRS turmeric powder, TRS garam masala will make cooking fun and tasty. Make your gravies within minutes using Priya ginger garlic paste. Enjoy your meals  with Priya cut mango pickle and Lijjat papad on the side.  Haldirams soan papdi makes a fun dessert. Our  free vegetable offer of okra, garlic and green chilies with every order makes shopping more fun than ever. So stock up now and let the new year celebrations continue .

Pack content

This Basmati rice from Laila is truly extra-long. It has superior, fine quality and a delicate fragrance and flavour. Each long grain remains separate, fine and fluffy.

About Basmati Rice
The word ‘Basmati’ means ‘full of aroma’ or ‘fragrant’ in Sanskrit. True to its name, it is this delightful aroma that distinguishes Basmati rice from other rice. It is also said to be sweeter in taste, has long grains which become even longer after cooking. It is the preferred choice not only in the Indian subcontinent but also outside. 

Few of the most famous dishes made preferably with Basmati rice are:
- Biryani (cooked with various vegetables and /or meat).
- Pulao ­(cooked with various vegetables or meat).
- Sweet rice pudding or Kheer (with fruits, milk and ghee).
- Plain rice (served with lentils soup called dal or sambhar). 

Health Benefits
- Basmati rice is low in fat, cholesterol and sodium and is gluten-free.
- It is rich in nutrients and natural fibre.



Aashirvaad atta is wheat flour used extensively in the Indian and Pakistani cuisine to prepare flat breads. It is refined flour with a lot of nutrients. 

- It can used to prepare staple Indian fresh flat breads - the soft, round rotis, hot butter naans, ghee-rich parathas and crispy puris, etc. 
- It is also a key ingredient in certain types of snacks (like 'Mathri') and some desserts like Atte ka Halwa (whole wheat halwa). 
- It is an ingredient in dishes like the South Indian Rava Dosa.

Health Benefits
- Atta contains dietary fibre, protein and is considered a good laxative
- Wheat flour contains several nutrients like magnesium, zinc copper etc.
- It improves the metabolism 

Basic Recipe: Making Puris: Puris are usually eaten with chickpeas and/or potato curry. The puri dough is similar to that of roti, except that it is made with less water and kneaded harder. Take the required quantity of atta, and knead well with water added at regular intervals. The final dough comes clean off the container that you are kneading it in. Make small balls and roll them out (coat with dry atta powder when needed). Then fry in hot oil on both sides. Serve hot with pickle and raita as accompaniments.

Tip: While kneading the dough you can add crushed kasuri methi, ajwain and salt to give the puri a different flavour.


Chana dal, also known as split Bengal Gram, is produced by removing the outer layer of Kala Chana (black chickpeas) and then splitting the kernel. It is slightly larger in size than most other legumes, yellow in colour and has a delicious, mildly sweet and earthy flavour. It is eaten with roti or rice and sabji.

Like all the other dals, it can be boiled and then fried with cumin/ mustard seeds, asafetida, garlic, ginger, onions and tomatoes.
- When roasted, it can be used in the form of snacks and is still very nutritious.
- It can also be powdered to make besan or chickpeas flour, which is used in variety of dishes.
- Chana Dal can also be soaked overnight and later added to the vegetables while they are being cooked to give them a new flavor.
- In Bengal, it is prepared slightly sweet, with coconut pieces.

Tip: Chana Dal takes longer to cook as compared to other dals and can be soaked in water for a couple of hours before cooking.

Health Benefits
Its fibre content is high and it is believed to be helpful in lowering the cholesterol.
- It is considered beneficial for people with diabetes.
- It contains vital minerals like zinc and calcium.
- It is a good source of protein and is low in fat.

Storage: Store the dal in an airtight container, in a cool, dry place.

1. Soak the chana dal in enough water for an hour. Drain the water and boil the dal in a pressure cooker.
2. In a pan, heat 2 tbsp. ghee and add 1-2 cinnamon stick, black cardamom, bay leaf.
3. Add 1 chopped onion and fry till golden brown. Then add 1 tsp ginger and 1-2 garlic cloves (after crushing) once the onions are golden brown.
4. Add turmeric powder and green chillies followed by chopped tomatoes. Garam masala and other spices (as per preference) can be included at this point.
5. Stir in two tbsp. of yoghurt. Add the mixture to the cooked dal and bring it to boil. Garnish with cream, coriander leaves and generous amounts of butter.


Toor dal is also known as Tur Dal, Tuvar Dal, or Arhar Dal. It’s mild, nutty flavour gives the curry a delicious taste, making it one of the most commonly used lentils in Indian cooking. It can be served with rice or Indian breads like roti, naan etc.

Toor Dal is the main ingredient used in the South Indian sambhar. 
- It can also can also be used to prepare khichidi.
- Toor dal is also used for Rajasthani dishes like Dal Baati.

Health Benefits
Toor Dal is a very good source of carbohydrates, protein, fibre and fat.
- It contains a lot of minerals such as calcium, potassium, magnesium, iron.
- It also contains folic acid which is essential for women.

Storage: Store the dal in an airtight container, in a cool, dry place.

Basic Recipe: Dal 
Dals are simple to cook and healthy. This dal needs to be pressure cooked for approximately 15-20 minutes in water with salt and a pinch of turmeric powder. (If the dal is still hard, boil it further.)

There are two basic types of ´tadkas´ that can be added to a dal.
1. Heat ghee and add jeera (cumin seeds), a little garam masala and red chilli powder. Add immediately to hot, cooked dal. 

2. Or, heat ghee, add jeera (cumin seeds) and chopped onions and fry till golden brown. Add green chillies (optional), grated ginger and chopped tomatoes. Fry for 5 minutes and add spices turmeric, garam masala, red chilli powder (a little). Fry all this for 5 more minutes and then add it to the hot, cooked dal and mix well. 

The tadka can be varied by adding mustard seeds, curry leaves and heeng (asafetida) along with the other masalas. Adding a little sambhar masala also gives it a different flavor. The amount of masalas to be added varies from ¼ to ½ tsp depending on the quantity of dal.

1. Pressure cook Toor Dal for approximately 15-20 minutes in water with salt and turmeric powder till the Dal is soft. (Boil further if required)
2. Soak a little Imli (tamarind) in water for half an hour and then remove the pulp.
3. Heat oil, add onions and fry, add tamarind water, vegetables of choice (eg: separately fried ladyfingers, drumsticks), turmeric, salt, heeng (asafetida) and Sambhar powder.
4. When vegetables are cooked add the Toor Dal. 
5. Season the Sambhar with mustard seeds, 1 spoon Urid Dal and curry leaves.
6. Serve with rice or Dosa / Idli.


These are Mung (or Moong) Beans that have been de-husked and split to form yellow Mung Dal. This Mung dal has a mild taste, soft texture and cooks quickly. As the dal does not hold its shape, it is used in soups and blends, to give taste and body.

- Yellow Mung dal’s most common use is in khichidi, a type of Indian rice porridge. It is prepared in a cooker by adding cumin seeds, ginger, bay leaves and black pepper balls to hot ghee, followed by equal portions of rice and yellow mung dal. This is fried for a couple of minutes, Haldi and salt are added, along with water. Then it is pressure cooked.
- It can be used to prepare Dal Fry.
- When boiled it can also be used as a stuffing for Indian snacks like samosas, and for parathas.
- It is also often used for the soups and puree.
- When boiled and grated a sweet (Moong dal halwa) can be made out of it.

Health Benefits
- Mung Dal is extremely light and easy to digest. Hence it is often served as a soup or with toasted bread during illness.
- It is low on calories.
- It is rich in protein and fibre.

Storage: Store the dal in an airtight container, in a cool, dry place.

1. Boil the dal in a pressure cooker with salt and haldi. It takes approximately 15 minutes to cook.
2. Heat oil or ghee in a pan, add jeera (cumin seeds), garlic, ginger, chopped onions, and fry till golden brown.
3. Add turmeric, green chillies and chopped tomatoes. Fry till the onions and tomatoes soften and come together.
4. Add this to the boiled dal and garnish with coriander leaves.
5. Add generous amounts of butter or ghee to the Dal.


Cumin seeds form an important part of various spice mixtures such as Panch Phoron (from Bengal), Garam masala and Sambhar Masala (used in its powdered form) etc. It is fried in heated oil before other ingredients are added when making curries or dry vegetables.

Cumin has a strong, fresh aroma. It can be dry roasted on a hot pan, cooled, powdered and stored in an airtight container. This fresh powder is added while preparing yogurt or raita and drinks such as panna (normally had with golgappas) and lemonade. Cumin has antiseptic properties and strengthens the stomach. ‘Jira’ in fact means ‘that which helps digestion’.

Simple home remedies
1. In South India, especially Kerala, jeera water is taken on a regular basis as it is considered good for the stomach and immunity. It is prepared by boiling 1L water and adding 1-2 tsp of cumin seeds to it. This is covered and kept aside for 30 minutes. It is strained and had through the day in place of normal water. 

2. Jeera kashayam is another similar South Indian home remedy for flatulence. 2-3 tbsps of cumin seeds are dry roasted in a pan till they start changing colour slightly and release their aroma. Then 2 cups of water are added and boiled till it is reduced to half. Strain this and have it 2-3 times. A little water can be added to dilute it, if necessary. 

Read more about Jeera here.

Jeera Rice Recipe:
Try this simple and quick recipe for Jeera (Cumin) rice. It is deliciously aromatic and goes well with every main dish.
Preparation time: 15 minutes                  
Serves: 2

- One glass rice
- 2 Tbsp Cumin
- 3 Green Cardamom
- 2 Black Cardamom
- 1 Tbsp Vinegar 
- 1-1.5 tsp Salt                           
- 3 glasses water
- A pinch of yellow food color
- 1 table spoon butter or 2 table spoon oil (optional)
- 1-2 Green Chilies

1)  Soak Punjab Basmati rice for 30 minutes in cold water.
2)  Boil water in a pot with cumin, vinegar, salt and green & black cardamom.
3)  Pour soaked rice in boiling water and let it cook for 10 minutes without a lid.
4)  Remove rice from stove and drain all water.
5)  If required, spot the rice with butter and sprinkle the food color.
6)  Return the rice to the stove, cover with a lid and let it simmer on low heat for 15 minutes.
7)  When done, fluff up the rice with a spoon or fork, sprinkle the chilies on top and serve hot. 

Turmeric is probably the most basic ingredient in Indian cooking. It is used in practically every dish adding colour and health. Turmeric’s medicinal qualities are probably what make it such a popular culinary ingredient. 

- It helps improve digestion an maintains the flora of the intestine
- It is considered good for the liver
- It has antibacterial properties and is said to heals minor cuts and wounds. Pressing a pinch of haldi on kitchen cuts will stop the bleeding 

Its possible benefits for cancer and arthritis patients are also being investigated.

An Ayurvedic remedy for colds, bad throats and for improving general health is a glass of turmeric milk in the nights is believed to improve general health and fight allergies. 

Read more here


Garam Masala is a blend of basic spices some of which include cumin, cloves, black and white peppercorns, cardamom, coriander seeds etc. It is used in small quantities in combination with some other spices or alone. It can be added during the early part of the cooking process or towards the end when the dish is ready and still hot. Just half a spoon of this spice mix will give your alu matar, rongi and paneer curry a mouth-watering flavour!


Priya’s Cut Mango Pickle is an achaar prepared with succulent, raw mango pieces flavored with aromatic spices. This pickle is mild spicy and its deliciously tangy taste will have you licking your fingers! Served as an accompaniment with rice, Indian flatbreads and parathas.

- It does not contain garlic.
- Suitable for vegetarians.


Priya’s Ginger-Garlic Paste is an indispensable ingredient in the Indian kitchen. It is called for in most recipes and is a healthy addition. This handy paste bottles the goodness of fresh ginger and garlic and is a real time saver as there is no chopping, grating or grinding required. It can be instantly added to every curry or dry sabji.

Internationally too it is used in both vegetarian and non-vegetarian dishes to enhance the flavour of the dish.

Once opened, Priya’s Minced Ginger-Garlic needs to be refrigerated. 

Health Benefits
- Garlic is not only a powerful flavouring agent, but also has numerous health benefits. It has anti-inflammatory properties, is considered useful in treating / preventing health conditions like high blood pressure, heart diseases, colds, high cholesterol etc.
- Ginger is said to helpful in improving digestion and blood circulation, fighting nausea, colds etc.


Lijjat is India’s leading brand of papads enjoyed all over the country since 1959. This Lijjat Jeera Papad is a thin, crispy delight that is prepared by drying rolled-out dough (made from pulses) in the sun and flavoured with the goodness of fresh Jeera or Cumin seeds. Enjoy the earthy, nutty flavour of Jeera,that is believed to be good for digestion, with each bite!

Lijjat Jeera Papad can be served as an accompaniment to a meal or as an appetizer. It is the ideal snack and goes well with chutneys and dips.

Lijjat’s Jeera Papad are easy to prepare:
- You can roast them in the grill, on a dry pan or in the microwave for a minute. These methods are oil free.
- The papad can also be deep-fried in oil in the authentic Indian style, thereby enhancing its flavour.


Haldiram’s Navrattan mixture is a spicy snack consisting of gram flour noodles, puffed rice, lentils and peanuts.


Haldiram’s Boondi Masala are tiny, fried, spiced gram flour balls. They are most commonly used to prepare an Indian raita or yogurt mix, seasoned with chaat masala and fresh coriander. Boondi can also be added to stir-fried vegetables, chaat or eaten as is.



This brand is over a 100 years old and is promoted as the tea with ‘Perfect Colour, Perfect Strength and Perfect Aroma’. The best tea leaves from Assam have been picked to bring you a delicious cup of aromatic black tea. It tastes great with or without milk. Brooke Bond’s Red Label tea is said to be rich in naturally occurring flavonoids that help improve blood circulation.

Black tea is more oxidized than green or white tea and has a stronger flavour that retains longer. It is a great wake up drink that contains antioxidants, helps improve oral health and relaxes the body. According to some researches, it is said to help slow down blood sugar absorption, and also reduce the chances of getting Diabetes.  

Read more about India’s favourite beverage here.


other names: ladies' fingers, bhindi, bamia, ochro or gumbo

1 Bulb

1 Bulb


Garlic is another common cooking ingredient. It can be added along with ginger to season the dish at the beginning of the cooking process, or garlic-lovers also add it towards the end to retain the particular flavour and aro



Green chillies are an integral part of our cuisine and are particularly tasty (if you like it hot!) when eaten raw or sprinkled on top of a dish to make it more spicy! It is a regular ingredient in every household and can be sto



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