A rare and exotic pickle, made in the traditional Marwari way. Chunks of chickpea flour, pickled with raw mango…need we say more?

 The regional cuisines of India are a veritable treasure trove of fantastic recipes. Some of those recipes have crossed state and country borders to become mainstream, while some still languish in near-obscurity, waiting for someone to dig them up and employ them. Rajasthan is known for its traditional fare – the dal-baati-choorma and the ubiquitous gattey ki sabzi. Some enterprising ancestor took the delicious chunks of gattey and pickled them too, and this is the pickle we bring to you. Gattey are supple lumps of chickpea flour and spices, first steamed or boiled and then dipped in a curry, fried or served up in some concoction. We have taken those gattey and pickled them in raw mango and spices. The result? So delicious that you won’t stop dipping into the jar!

 It's a long laborious process to make the gattey just exactly right. From kneading the dough just right, ensuring that it’s just the right texture, and then shaping the gattas to boiling them gently, ensuring they don’t break and firm up enough but not too much. Making these is like standing on the edge of a precipice – one misstep and you’re gone and there’s no return. The gattas are forgiving in a curry, because there’s ample liquid to soak them up and soften them, but in a pickle, you have to make them exactly how you want them to be in the first place. The gattas then soak in raw mango juice for a couple of days, for an infusion of flavour before being pickled in raw mango, oil and select spices.

 A jar of Ammiji’s Gattey ka Achaar is a delight the minute you open it. The fragrance of spices and mango assail you instantly and the taste – that has to be tried to be believed. This pickle will go well with any meal you’re having. (We confess that we had this pickle even with breakfast during our trials!) This is not a recipe Ammiji was familiar with, but we sent one of our initial lots to her for approval and we could hear her smile over the phone when she poured in her tweaks. When Ammiji is happy, we’re happy.

 Ingredients: Gram Flour, Raw Mango, Salt, Mustard seeds, Fenugreek seeds, Nigella seeds, Asafoetida, Fennel, Turmeric, Coriander seeds, Red chilli, Cold-pressed Mustard Oil

 Weight: 300 gm

 Price: Rs 900 800

 Refrigerate the pickle after opening. Always use a clean, dry spoon to scoop up Ammiji’s pickles.

A little bit of stirring is all that is required to make a cool, tall glass of India’s favourite summer thanda – intensely refreshing, supremely beneficial Shikanji! Your Glass of Chill this summer!

 No one can get through the harsh Indian summer without gorging on cool, refreshing drinks. And anyone who’s been brought up in this heat will have memories of being admonished to come in from the heat and have some thanda “nimbu-paani” or Shikanji.

 Shikanji has been the summer cure-all for generations of mothers and grandmothers. Garmi lag gayi? Shikanji pilao! Stomach upset? Shikanji pilao! Feeling tired? Have Shikanji! Feeling nauseous? Have Shikanji!

 Ammiji’s kitchen always used to have a jug of masala Shikanji chilling in the fridge for anyone who came in from outdoors during the peak summer. She used to put a special, secret masala blend in her Shikanji that was not only superbly refreshing but incredibly addictive too. It is that secret masala that we have added to our mix for Ammiji’s Instant Shikanji. Because, as always, Ammiji knows best!

 Shikanji, the desi cousin of lemonade, is sold across the streets of India by hawkers who keep it cool in earthen pots. Fresh lemon and mint, rock salt and cumin, and loads of ice – that’s what makes for a tasty and reviving Shikanji. That is, until you try Ammiji’s Shikanji. Delicately spiced, mildly sweet – it will be your best friend this summer.

 Ammiji’s Shikanji contains dried lemon powder and spices like cumin, clove, pepper and the super-beneficial Myrobalan berries or Haritaki. It also contains a bit of dried mint for that refreshing flavour and a tiny bit of Naushadhar for its digestive properties as documented by Ayurveda. The salt we use is natural pink Himalayan salt, chock full of minerals. Together, these ingredients make a drink that’s not only refreshing but also good for keeping dehydration at bay and keeping the digestive system working optimally during the summers.

 So each time you feel tired, anxious, nauseous, queasy or just plain sick of the heat, take a leaf out of Ammiji’s playbook and stir up some instant coolness for yourself with Ammiji’s Instant Shikanji!

 Directions for use: Add 1 – 1 ½ tablespoons of Ammiji’s Instant Shikanji powder in a glass. Top it up with chilled water. Stir to dissolve. Add ice. Garnish with lemon slices or mint leaves if desired. Your thanda glass of chill is ready!

 Ingredients: Sugar, Powdered Lemon, Pink Himalayan Salt, Cumin, Black Pepper, Clove, Harad, Naushadhar, Dried Mint

 Weight: 250 gms

 Price: Rs 450 350

 Good For: 3 months

 Always use a clean, dry spoon. Store jar away from heat or direct sunlight.

Pure mango goodness in a glass – without the mess! Let the temperature take an instant nosedive with a chilled glass of Mango milkshake!

 We are all familiar with those mornings when leaving for a work is a blur of cooking food, packing tiffins, serving breakfast and ensuring that everything and everyone is set for the day. To simplify your routine a wee bit, Ammiji’s launches its Instant Milkshake Mix Collection. All the goodness of a homemade milkshake, made in a couple of easy steps. Because what could be more chill than starting off your day with a perfectly make milkshake or smoothie?

 For our Mango Milkshake Mix, we’ve taken pure dried mango sections and powdered them. No essence, no artificial flavors. So each time you add a scoop to your milkshake, you can be sure you’re getting the goodness of a mango milkshake, without the added bother and mess of chopping up a mango. After all, what’s an Indian summer morning if you don’t start it off with a chilled, tall glass of mango milkshake?

 Directions: Use about 1 tbsp for every 100 ml of milk. Add ice. Blend.

 Ingredients: Sugar, Dried Mango, Milk powder, Glucose, Cornflour

Weight: 250 gms

 Price: Rs 550 450

 Good for: 6 months

 Always use a clean, dry spoon. Store jar away from heat or direct sunlight.

Thick, chocolatey goodness, just a whir away. Add and blend for an instant cold chocolate shake!

 We are all familiar with those mornings when leaving for a work is a blur of cooking food, packing tiffins, serving breakfast and ensuring that everything and everyone is set for the day. To simplify your routine a wee bit, Ammiji’s launches its Instant Milkshake Mix Collection. All the goodness of a homemade milkshake, made in a couple of easy steps. Because what could be more chill than starting off your day with a perfectly make milkshake or smoothie?

 Ammiji’s Chocolate Milkshake Mix has dutch-processed cocoa powder, giving it a luxurious mouthfeel and a rich chocolatey taste. It also has a subtle hint of vanilla. Add it to milk or yoghurt, throw in some ice, blend, and you’ll have a super cool and super yum chocolate milkshake to cool you down this summer!

 Directions: Use about 1 tbsp for every 100 ml of milk. Add ice. Blend.

 Ingredients: Sugar, Milk powder, Cocoa powder, Glucose, Cornflour, Vanilla Extract

 Weight: 250 gms

 Price: Rs 550 450

 Good for: 6 months

Always use a clean, dry spoon. Store jar away from heat or direct sunlight.

The famous Amritsari wadiyan, hand-made at home. Sun-dried dumplings of fiery goodness that add a subtly delicious flavor to any curry or pulao.

Who hasn’t heard about Amritsari papad wadiyan? Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papad wadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium urad dal and use the choicest spices.
Amritsari wadiyan are famous around the world. Put them in a simple potato curry and they take on the shape of a gourmet dish. Add them to a plain pulao, and the rice obtains a kick it never had. Pair them with any kind of string beans as a dry dish, and you’ll have a side dish that’ll hog center stage. Wadiyan are that spicy part of traditional Amritsari cuisine that the rest of the world has yet to emulate. And Ammiji’s wadiyan are definitely the best you can get. Dumplings made from ground urad dal and spices and then sun dried under Ammiji’s supervision, according to the recipe that was passed down to her from her mother-in-law. We kid you not, these are that particular bomb of flavor that will leave you wanting more even as you marvel at the spice level.

Weight: 250gms

The famous Amritsari papad, now in their homemade avatar. The perfect accompaniment to dal-chawal or sabzi-phulka and of course, they hold their own as a stand-alone anytime snack too.

Who hasn’t heard about Amritsari Papad Wadiyan?

Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papad wadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium urad dal and use the choicest spices.

Ammiji’s Tandoori Papads are redolent of the fiery tandoors on Amritsar’s streets where kulchas, chicken, fish vegetables and rotis are all popped lovingly into the mitti tandoor till they’re sizzling hot and delicious! Our tandoori masala blend is the same blend that is used for marinating food items for the tandoor. This spice blend, when added to our papad, results in a smokily tempting papad which is slightly spicy and very high on flavour.

You can roast our papads on a griddle or pan, deep fry them, toast them or microwave them – any which way, they add that perfect zing to your meal. 

Ingredients: Urad dal, Salt, Hing, Red chilli, Cumin, Garlic, Coriander, Fenugreek, Sajji khaar

Weight: 250 gms

Good for: 6 months. Please keep in an airtight container for longevity.

Who hasn’t heard about Amritsari papad wadiyan? Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papad wadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium dal and use the choicest spices.

Ammiji’s Moong Dal Wadiyan are a delicious way to add these protein-packed dumplings to your everyday meals. While the traditional urad dal wadiyan and fiery and can not be eaten on a daily basis, these ones are mild and nutritious enough to be added to anything. Our favorite ways to use these wadiyan are to add them to any pulao or any curry for layers of subtle flavor and an intriguing aroma. We also add them to our dry sabzis (amaranth leaves cooked with these wadiyan are unbelievably delicious!).

Once you start adding these wadiyan to your cooking preparations, we promise that you won’t be able to do without them. 

Ingredients: Moong dal, Salt, Red Chilli, Coriander, Asafoetida

Weight: 250 gms

The famous Amritsari papad, now in their homemade avatar. The perfect accompaniment to dal-chawal or sabzi-phulka and of course, they hold their own as a stand-alone anytime snack too. 

Who hasn’t heard about Amritsari papad wadiyan?

Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papad wadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium urad dal and use the choicest spices. 

Methi-lassan is Ammiji’s personal favorite. She loves the piquant, fragrant version of this Amritsari papad. She says it reminds her of the winters when she was young and would help her new mother-in-law make these. They would sit on the terrace and separate the methi leaves from the stems till there were little piles of green all around them and then they’d work on peeling the garlic. The combined smell of these two was enough to set anyone’s mouth watering, and the young girl would sneak back downstairs to the kitchen on some or the other pretext and grab a bite to eat before going back up to help her mother-in-law.

This flavorful papad is indeed reminiscent of sunlit winters, of a simpler time, and of good, homemade, delicious food. It’s reminiscent of everything good and pure.

Did you know that papad aids digestion?

That is the reason they have been a part of the Indian diet for as far back as we can remember! You can roast them on a griddle or pan, deep fry them, toast them or microwave them – any which way, they add that perfect zing to your meal.

Ingredients: Urad dal, fenugreek leaves, garlic, jeera, hing, salt, sajji khaar

Weight: 250 gms

Who hasn’t heard about Amritsari papadwadiyan? Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papadwadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium urad dal and use the choicest spices.

Jeera papad is the crowd-pleaser from our triumvirate of papadflavours. It has a mild flavor and is easy on a palate that doesn’t tolerate too much spice. Flavoured with cumin, Ammiji’s jeera papad is the one thing that you won’t be able to stop munching on.

Did you know that papad aids digestion? That is the reason they have been a part of the Indian diet for as far back as we can remember! You can roast them on a griddle or pan, deep fry them, toast them or microwave them – any which way, they add that perfect zing to your meal.

Weight: 250gms