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  1. Appam Powder 1Kg

    Appam Powder is a rice flour which is specially formulated. Appam is a type of pancake made with fermented rice batter and coconut milk. It is a common food in Kerala, Tamil Nadu and Sri Lanka. It is eaten most frequently for breakfast or dinner.
  2. Atta 1Kg

    Atta is a wheat flour, originating from the Indian subcontinent, used to make flatbreads such as chapati, roti, naan, paratha and puri. Hard wheats have a high gluten content, which provides elasticity, so doughs made out of atta flour are strong and can be rolled out very thin.
  3. Basmati Rice 5Kg

    Basmati is a variety of long, slender-grained aromatic rice which is traditionally from the Indian subcontinent.
  4. Cherupayar / Green Gram 1Kg

    Split green gram is a high source of nutrients. It contains manganese, potassium, magnesium, folate, copper, zinc and various B vitamins. According to modern research it is one of the best sources of protein, fiber and is easily digestible.
  5. Coconut Oil 1 Ltr

    Coconut Oil is a white, semisolid fat or nearly colorless fatty oil extracted from coconuts, used chiefly in foods and in the manufacture of soaps, cosmetics, and candles.
  6. Coffee Powder 250gm

    Coffee Powder is a perfect blend of roasted arabica and robusta coffee beans that gives a special aroma and taste. Carefully selected from the coffee gardens in the mist clad mountain ranges of Kerala, the coffee beans are processed under hygienic conditions.
  7. Egg - Pack Of 6

    Egg - Pack Of 6
  8. Flattened rice / Aval 1Kg

    Flattened rice or Aval is rice which is flattened into flat, light, dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.
  9. Ghee 500 ML

    Ghee is prepared by simmering butter, which is churned from cream (traditionally made by churning yogurt), skimming any impurities from the surface, and then pouring and retaining the clear, still liquid fat, while discarding the solid residue that settled on the bottom.Spices can be added for flavor.The texture, color, and taste of ghee depend on the quality of the butter, source of the milk used in the process and the duration of the boiling.
  10. Gram Flour (KadalaMavu) 1Kg

    Gram flour or chickpea flour or beskkkan is a pulse flour made from a variety of ground chickpea known as Bengal gram. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani and Sri Lankan cuisines.Gram flour can be made from either raw or roasted gram beans.
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