AnyTV News’ Post

5 Must Try Sattu Dishes From Bihar Sattu, a versatile and nutritious aspect, holds a unique place inside the culinary panorama of Bihar.  https://lnkd.in/gnPDBA9i

Pakhala is a traditional Odia cuisine that consists of cooked rice washed or lightly fermented in water, with the liquid part known as Toraṇi. This dish is popular in Odisha and other eastern regions like Jharkhand and Assam, especially during the summer months but enjoyed throughout the year. Pakhala is typically prepared with rice, curd, cucumber, cumin seeds, fried onions, and mint leaves, often served with dry roasted vegetables or fried fish. The term "pakhala" is derived from the Pali and Sanskrit words meaning "washed/to wash." It has a rich history, being included in the recipe of the Lord Jagannath Temple of Puri around the 10th century. Pakhala is celebrated on March 20 as Pakhala Dibasa in Odisha. This dish offers various health benefits, such as being a resistant starch that promotes the growth of healthy bacteria in the large intestine, aiding digestion, improving gut health, boosting immunity, and providing fewer calories compared to cooked rice. Studies have shown that pakhala contains good bacteria that enhance gut health, eliminate stomach ailments, and improve bowel movements, making it a nutritious and refreshing choice in the Odia cuisine. More About Pakhala & its Health Benefits: https://lnkd.in/gCaTXKQA https://lnkd.in/gcdgYunV https://lnkd.in/gCdrWZfh

Reviving one of the most popular Traditional Dishes of India the Quintessential - INDIAN PICKLES. The states of Telangana, Andhra Pradesh and Karnataka has been abundantly blessed with Mango and Chilis. The history of mango pickles in India dates back to ancient times when people were looking for ways to preserve the abundance of mangoes during the mango season Mango pickle was a simple and effective way to extend the shelf life of the fruit and enjoy it throughout the year. PICKLE making has been a common household practice in these three southern States for which Swastik Spices formulated the right spices for Pickle making mainly consisting of Chili Powder, Rai Powder and Fenugreek among others. Swastik identified the need of the Pickle making Consumers and introduced Three Mango Chilli Powder. Over the years Three Mango Chili powder developed as the only right Chili powder with the right Spiciness and Red Colour for making the best Pickles. Thus Three Mango Chili powder and Rai powder became a household name without which no Pickle making household make any pickles. To strengthen the Brand Three Mango Chilli powder and spices for Pickles a campaign was done in the towns of AP with Red FM - "AHA AVAKAYA". #traditionalfoods #foodmarketing #btl #marketing #experiencemarketing #branding #ruralmarketing #branddevelopment

Ever thought about the rich journey of bread in India? It all started in the 16th century when the Portuguese introduced "Pao" to Goa. Baked in wood-fired ovens, this soft and smoky bread quickly became a culinary staple. Over time, "Pao" spread to Maharashtra, becoming the foundation for dishes like Vada Pav and Pav Bhaji. But today, the story of bread is evolving. Here's why: 🌿 Modern bakeries often rely on preservatives. 🌿 tfk Bakery focuses on clean-label, preservative-free bread. 🌿 Healthy, fresh, and natural ingredients are their secret. Positive work environments create better products. Bread in India is moving toward quality, tradition, and health-conscious practices! #BreadHistory #IndianCuisine #HealthyEating #CleanLabel #TraditionalBaking #FoodRevolution #GoanFood #NaturalIngredients #HealthConscious #TFKBakery

In Rajasthan, things made from gram flour are eaten a lot. Rajasthani Gatte are quite famous. Gatte ki Sabzi is eaten in most of the houses. People also like the taste of gram flour Gatte. However, some people’s Gatte are not able to make soft. If the Gatte are hard, the taste of the vegetable gets spoiled. The softer the Gatte are, the tastier they are to eat. Since Gatta is made from gram flour, it is also considered good for health. When there is no vegetable in the house, you can make gram flour Gatte. Know how to make absolutely soft Rajasthani style Gatte ki Sabzi? To prepare Gatta, take ¾ cup gram flour in a bowl. Add 1 teaspoon red chili powder, ¼ teaspoon turmeric, ½ teaspoon coriander powder, ¼ teaspoon salt, ½ teaspoon cumin seeds, ¼ teaspoon and some celery, crushed by hand, in the gram flour. Mix all the spices well in the gram flour and now add 2 tablespoons of ghee or any oil. The ghee that you add to the Gatte makes it soft, so keep the amount of ghee appropriate. Now mash the gram flour thoroughly and add lukewarm water little by little and knead it like dough. Keep in mind that the gram flour should not be kneaded with too many tines as this will make the Gatta hard. Allow the dough to set for a while and then shape it into a ball and make it into a long and smooth roll. Keep in mind that the roll should not be too thick or too thin. Now boil 2 cups of water in a pan and put the gram flour rolls in the water. Let it cook covered on high flame for 8-10 minutes and when it boils, white grains will appear in it. Turn off the gas and leave the Gatte in the water. When the Chotta cools down, cut them with a knife in the water itself. For Gevri, take 1 cup fresh curd, add turmeric, chilli, coriander, salt to it. Put oil or ghee in a pan, add garlic, cumin seeds, asafoetida, 2 finely chopped onions and green chillies and fry. When the spices are roasted, add curd and spice paste. Keep stirring the curd as it burns, otherwise there is a risk of it curdling. When the masala releases oil, add the Gatta along with water into it. You can keep the gravy as thick as you like. Serve Gatte by adding green coriander on top. function loadFacebookScript(){ !function (f, b, e, v, n, t, s) { if (f.fbq) return; n = f.fbq = function () { n.callMethod ? n.callMethod.apply(n, arguments) : n.queue.push(arguments); }; if (!f._fbq) f._fbq = n; n.push = n; n.loaded = !0; n.version = '2.0'; n.queue = []; t = b.createElement(e); t.async = !0; t.src = v; s = b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t, s); }(window, document, 'script', '//https://lnkd.in/dNCd7S6K'); fbq('init', '1684841475119151'); fbq('track', "PageView"); } window.addEventListener('load', (event) => { setTimeout(function(){

What is CONVENIENCE to your customers? The level of convenience and expectations vary for each person. Level 1: Just adding hot water in a packed food. Level 2: Providing spice mix and customer can cook in 15 min. Level 3: Customer can do onw preparation in 30 minutes to 1 hour. Many Indian brands have begun offering one product in different forms to satisfy the different needs and convenience levels of customers. 1. Bengaluru based MTR Foods offers ready-to-eat Gulab Jamuns that can be consumed immediately. They also have a ready-to-cook Gulab Jamun mix for those who want to make it at home. Customers can choose to buy based on their convenience preferences. 2. Coimbatore based Suguna foods has ready to eat chicken dishes and ready to cook marinated chicken dishes. 3. Erode based SKM foods is selling Packaged Egg White Cubes, Whole egg liquid, egg white liquid and they are one of the largest seller of "Eggs". 4. Coimbatore based Aathiyam foods is offering ready to eat millet based breakfast cereals and snacks along with a range of ready to cook food products. 5. Tamilnadu based Manna Foods offers ready to cook Upma, Kichadi, Pongal, rava dosa, etc. 6. Hyderabad based Priya Foods, well known for pickles is offering ready to heat and eat gravy products. 7. Mumbai based Gits Foods offers Ready to eat products like veg biryani, jeera rice, dal makhani, gulab jamun and ready to cook idli, dosa, basundi, kheer and gulab jamun mix. 8. ITC has Aashirvad range of ready to eat meals and Aashirvad instant mixes for ready to cook segment. The Indian ready-to-eat market is dominated by domestic companies like Hyderabad based The Taste Company, Kohinoor Xpress Eats, Haldiram, Tata Q and hundreds of regional brands. The following points are driving the growth of the Indian ready-to-eat and ready-to-cook industry. 1. Level of knowledge of cooking is coming down.  2. Level of convenience the customer seek is going up. 3. Lack of time for lengthy cooking processes due to work. 4. Changing lifestyle in the urbanized nation. 5. Increasing disposable income Do you know any regional brands that are performing well in this category? Please add more in the comments. . . . #FoodBusiness #FoodTrends #ConsumerBehavior #ConvenienceFood #ReadyToCook #ReadyToEat #IndianCuisine #FoodEntrepreneurship #UrbanLifestyle #HealthyEating #QuickMeals #ConvenienceCulture #FoodMarketing #MarketTrends #BusinessInsights #IndustryAnalysis #ConsumerDemands #BrandStrategy #MarketingStrategy #IndianFoodBrands #IndianBrands #MTRFoods #PriyaFoods #ITC #ITCaashirvad #SugunaDelfrez #MannaFoods #Aathiyam #Gitsfoods #SugunaFoods

Why Choose Food Articles? Authentic Flavors: Immerse yourself in the authentic taste of traditional Indian recipes, carefully curated for your culinary pleasure. Quality Ingredients: We believe in quality from farm to fork. Every ingredient in our ready-to-cook meals is handpicked to ensure freshness and flavor. Time-Saving Convenience: Busy professionals, home chefs, and food enthusiasts rejoice! Our ready-to-cook meals deliver gourmet experiences without the fuss. Community and Sustainability: Join our community that values sustainability. We're committed to supporting local communities and reducing our environmental footprint. Explore Our Range: From aromatic curries to flavorful curry, our diverse range caters to every taste bud. Explore our offerings and embark on a culinary journey with us! Customer Satisfaction: Your satisfaction is our top priority. We're here to make your culinary experience delightful and memorable. Explore Food Articles : https://foodarticles.in #readytoeat #SavorTheExperience #ReadyToCookMagic #IndulgeInFlavors #CulinaryDreams#FoodArticles

Make Madhusudan's Desi Ghee your top choice for shopping. Use it to cook delicious parathas, soft pooris, your favorite halwa, crispy kachoris, and more. Don’t just think about it, go get it for your home today! #Madhusudan #DesiGhee #MadhusudanGhee #Healthy #DairyProduct #TasteOfLove #HealthyFood #HealthyDesiGhee #Ghee #BestDairyProduct

What’s the story behind the grand feast that unites Kerala every Onam? 🙌🏼 Here’s a fun fact: This grand feast has been around for over 1,500 years, and it’s still a highlight of Kerala’s Onam celebrations! Onam Sadhya is a tribute to King Mahabali and the bountiful harvest. Onam Sadhya isn’t just about filling your plate it’s about experiencing Kerala’s rich culture through food 🌴✨️🍌 With up to 26 different dishes laid out on a banana leaf, each one offers a unique taste of tradition. Take avial for instance—a colorful mix of vegetables cooked in coconut and yogurt that’s as vibrant as it is delicious. Then there’s thoran, a dry stir-fry made with finely chopped vegetables and coconut, which adds a perfect crunchy contrast 🤍🥥 No Sadhya is complete without sambar and rasam, two staple curries that bring warmth and flavor to every bite. And for dessert? Payasam—a sweet, creamy pudding made from rice, lentils, or vermicelli, simmered in milk or coconut milk and flavored with cardamom and ghee 😋 Each dish is a celebration of fresh, local ingredients, prepared with recipes that have been passed down through generations. As we get ready for Onam, let’s savor the history and flavors of Onam Sadhya a feast that’s as rich in tradition as it is in taste 🧡 \What’s your must-have Sadhya dish? Share your favorite below! #Onam #OnamSadhya #history #lemarche #lemarcheretail #happyonam #onamfeast #sadhya #premiumgrocery #historicalsadhya

Tastes of India and the world in Rasrang: Make green kebabs easily in 30 minutes