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.
India is a vast subcontinent, with a plethora of indigenous cuisines, each of them distinctly different. We, at Ammiji’s, aim to bring regional specialties to your table, after they’ve undergone Ammiji’s homemade treatment, and have been approved by the matriarch herself. Ammiji is a picky eater and at any mealtime that includes a dish that’s not familiar to her, you’ll hear her muttering about too much salt, or too less spice, or the oft-heard “We never had this when we were young!”. But she’ll persevere, in the interest of foodies everywhere. And then she’ll take that unfamiliar dish, turn it on its head, analyze it to within an inch of its life, and breath new life into it. That’s how we got a garlic bread that was topped with mashed potatoes after we tried to feed her a fancy meal. (That garlic bread is now a breakfast favorite incidentally!;))
Ammiji is partial to pickles and has spent a substantial portion of her time pickling everything under the sun – literally! Her family has been treated to pickled chicken drumsticks, pickled mustard greens, pickled yam and even a hybrid pickle-chutney that’s made of pure spice. So obviously, when it came her turn to pickle beans, carrots, turnips, lemons and green chilies all in one jar, she was predictably excited.
Any Andhra pickle uses chilies and other spices to create fiery magic in the mouth. And when ordinary vegetables like carrots and beans are given the Andhra treatment, they take on a new, special avatar that is addictive and fun. Each time you dig a spoon into this jar, you’ll come up with something special. The carrots are sweetish, the beans are still crisp, the lemon is tangy, the turnips have absorbed the flavors the most and the green chilies are bomb! There’s something for everyone in this one little jar!
This pickle uses groundnut oil as its base since it is neutral enough to let the spices shine through. No preservatives or additives have been used to make this pickle.
Ingredients: Carrots, French Beans, Turnips, Green Chilli, Lemon, Salt, Ginger, Garlic, Cumin, Mustard Seeds, Fenugreek, Groundnut Oil.
Note: Please refrigerate after opening. Good for 12 months if refrigerated.
Kashmir – chinar trees, undulating hills and meadows and the fragrance of saunth and hing. Kashmiri cuisine is about delicate flavours and minimal ingredients – and that is what we have tried to capture in this pickle.
The humble but exotic Kohlrabi or Gaanth Gobhi is presented to perfection in Kashmir’s Monji Haaq, and this pickle tries to replicate that. Kohlrabi is high in nutrition and low on calories – it is a powerhouse of antioxidants and Vitamin C and is often referred to as a superfood. It is available only during a short, limited season – so we decided to make the most of it!
This pickle goes especially well with rice and curries.
Ingredients: Kohlrabi, Garlic, Salt, Black Salt, Red Chilli, Ginger Powder, Mustard Seeds, Mustard Oil.
Good for 3 months.
Refrigerate after opening.
Weight: 200 gm
The monsoon is here. And as the earth goes from a scorching, dusty ochre to a wet, iridescent emerald, we feel the need for touching base with all that’s warm, nourishing and energizing. Because summers are cruel in the subcontinent, and the rains bring with it the promise of brief intervals of respite.
But the monsoon also brings with it its own host of problems – problems that we can forget about while the raindrops cool us down, but which stare us in the face when the sun shows up again. Minor colds, nagging coughs, infections and more dangerous diseases mushroom out with the first touch of rain.
What you need then is natural immunity. And Ammiji’s Monsoon Magic offers you just that. Derived from ancient Ayurvedic wisdom, this mix of natural ingredients is the perfect tonic for the monsoon. The main ingredient of this tisane is Giloy – that wonder plant that in Sanskrit is referred to as ‘Amrita’ – the root of immortality. Giloy is a creeper that often grows on neem trees and in the past few years it has gained acclaim for being a successful combatant to the effects of dengue and chikangunya. Dried stems of the Giloy plant are powdered at home and then mixed with other ingredients to give you a concoction that is antibacterial, anti-inflammatory and anti-ageing.
So, cuddle up near a window when it’s raining outside and pour yourself a cup of Monsoon Magic. Watch the magic of the rain while you feel the warmth of Ammiji spread inside. (P.S. A good book and great music are the best accompaniments for this set-up;))
Ingredients and their Benefits:
Giloy – Also known as Guduchi, Giloy provides a tremendous boost to your immune system. It contains various antioxidants that fight free radicals in the body and have anti-ageing properties. It has a soothing effect on both the respiratory system and the digestive system. Apart from this, Giloy also reduces stress and anxiety and has been shown to be an effective supplement in the treatment of both diabetes and arthritis.
Turmeric – Who hasn’t heard about the various benefits of good, ol’ haldi? Turmeric is now being touted as a superfood the world over, but we Indians have known of its miraculous properties for centuries. And that’s why turmeric is used in so extensively in our cooking and homemade remedies. It has magical medicinal properties and when combined with Giloy, will have a miraculous effect on your system.
Lemongrass – Lemongrass is probably what a little corner of heaven smells like. Apart from its soothing fragrance, lemongrass relieves anxiety and soothes the digestive system. It is also known to lower cholesterol and boost the production of red blood cells in the body. It is a powerful herb to fight minor infections.
Tulsi/Holy Basil – Tulsi is revered in India. It is one of the most magical herbs we have and is well known for its effectiveness in curing cold and cough. It also combats minor aches and pains. Again, it is anti-inflammatory and contains powerful anti-oxidants.
Ashwagandha – Ayurvedic tomes are full of praises for this wonder drug. It not only increases vitality, but also energizes your entire system. It is anti-cancer properties too.
Amla – Indian gooseberry, that powerhouse of Vitamin C, plays a vital role in boosting your immunity. It is also effective in aiding digestion and cools your digestive system down. Amla is also a well-known anti-ageing agent.
Apart from these main ingredients, Ammiji’s Monsoon Magic also contains Fennel, Black Pepper, Ginger, Green Cardamom, Cinnamon, Star Anise and Jaggery. Each of them play an important role in gearing your body up to deal with this fickle season’s vagaries.
How to Brew:
Add 1 heaped teaspoon to about 1 and a half cups of water. Put the pan to boil and let it boil till water has reduced to a little less than a cup. Strain and drink in the warmth. You can also add some raw honey if you like your tisane a little sweeter.
If you’re a Punjabi and you’ve delivered a child, you would remember being bombarded with highly nutritious foods that were supposed to provide you the perfect post-partum nutrition. And we’re sure Panjeeri was on top of that list. Ammiji’s way to make Panjeeri even MORE nutritious – she firmly believes she can do that to any dish! – was to make her Panjeeri with moong dal instead of atta or wheat flour.
This Panjeeri was pulled out of Ammiji’s cupboard and dished out to her grand children on any pretext. You have a cold? Have Panjeeri. It’s raining outside? Have Panjeeri. You’re going for a trip? Take Panjeeri with you. You’re in a bad mood? Eat some Panjeeri na! This Panjeeri was the mantra that was supposed to make everything better. And we grandchildren lapped it all up.
Ammiji’s Moong Dal Panjeeri is pure moong dal – no atta, no suji, no other grain. And of course, it has oodles of pure desi ghee and nuts and makhanas. The sugar used for this Panjeeri is raw and organic – we could have preferred using jaggery but Ammiji was insistent that the Panjeeri wouldn’t be crunchy without the sugar. As she said, “Cheeni vi khaani chahidi hai kadi kadi! Haddiyan bandi hain!”
Use it as your post-meal meetha or your daily spoon of goodness along with breakfast. And rest assured that what you’re consuming is pure protein-packed, gluten-free goodness.
Ingredients: Moong Dal, Raw Organic Sugar, Cashews, Almonds, Pistachios, Melon Seeds, Fox Nuts, desi Ghee.
Net Weight: 150 gm
Consume within one month of receiving the jar.
Picture yourself in a small cottage in the hills in the dead of winter. The fireplace is alit. Tiny snowflakes drift past the window. The sound of wind in the trees and the occasional crackling off a log is the only noise you hear. You’re all snuggled up in a throw on the couch in front of the fireplace, warming your toes at the fire and warming your hands with the glass of warm mulled wine in your hands. This is where you’ll take a sip and smile at the pervasive smell of spices and the sheer deliciousness of the moment. And this is the moment we’ve tried to capture in this jar of Ammiji’s Mulled Wine Jam
We took the best Cabarnet Sauvignon we could lay our hands on – Indian, because #vocalforlocal! – and simmered it down with fruits and spices, till it formed a thick, spreadable jam. And then we bottled it up and hid it from Ammiji. Oh, she won’t disapprove, but being a teetotaler all her life, it’ll take a lot of conversation to convince her that alcohol could be converted to jam – and she likes jams! So we’ll take this jar to her when we visit her and get her approval then!
This jam is perfect for your cheeseboard, or your snack platter. Use it with cheese on crackers or smear it on cold cuts. Glaze meat with it. Or simply spread it on crisp toast and have it for breakfast! (Wine for breakfast? The things we do!) And no, you won’t get drunk on this jam. Most of the alcohol evaporates while cooking, leaving behind the characteristically umami, earthy taste of red wine.
Ammiji’s Mulled Wine Jam is made with NO artificial pectin. Just fruits and spices. And of course, no preservatives at all!
This jar will transport you to a winter wonderland – where fireplaces are always lit and snow always falls gently. Where people bundled up in sweaters and scarves sip on warm, boozy drinks while smells of cloves and citrus emanate from the kitchen. Where smiles are easy and conversation smooth. Where vanilla and cinnamon are not just flavours, they’re feelings. (Imagine saying “I’m feeling a wee bit cinnamonny today!” – lovely, no?)
So go ahead and get your jar of winter warmth right now – and make us feel cinnamonny. 🙂
Ingredients: Red Wine (Cabarnet Sauvignon), Sugar, Apple, Orange, Raisins, Ginger, Cinnamon, Cloves, Nutmeg, Star Anise, Vanilla Extract.
Weight : 125 gm
Best Before 6 months
Refrigerate after opening
Ammiji’s way of making mutton even more delicious! Mutton mince in a pickled curry or a curried pickle – spicy and totally addictive! Pure, meaty deliciousness.
A true-blue Punjabi, Ammiji was as comfortable making non-vegetarian delicacies as she was with sabzis and pulaos. Mutton was an occasional pleasure for her family though – a Sunday treat, rather. On Sundays, she would spend a leisurely morning, with a mutton dish slowly simmering away on the stove, walking into the kitchen to give it a stir sometimes or to throw in another one of her magical spices.
It was probably on a Sunday that she first tried her hand at pickling mutton. Yes, she pickled everything that came into her kitchen! And since then, mutton pickle for the family was like a yearly treat, made every year when the weather began to cool off, to be slowly savoured with mathri or paranthas on dark winter evenings.
Even though Ammiji originally pickled mutton tikka pieces, we have gone with her keema pickle first, because as children, there was something soothing about digging into the bowl of keema pickle (she never let us touch the martaban or jar), and spreading it on top of a soft slice of bread, rolling it up and slowly nibbling into it while listening to the elders talk about inconsequential things. That spicy, meaty flavour, set off to perfection against the sweetness of the fresh bread, is a taste that is irreplaceable in our books.
And Ammiji’s Mutton Keema Pickle is our attempt to bring some of that nostalgic taste to life. Made according to Ammiji’s classic preservative-free recipe, with just a few tiny tweaks, this is one pickle that is not only a treat but a rare delicacy.
Ingredients: Boneless Mutton Mince, Salt, Turmeric, Dried Red Chilli, Green Chilli, Red Chilli Powder, Black Pepper, White Pepper, Cumin, Nigella seeds, Mustard seeds, Fenugreek seeds, Pipli, Aniseed, Asafoetida, Dry mango powder, Cold-pressed Mustard oil.
Weight: 200 gm
Price: Rs 1000 900
Good for : 3 months
Refrigerate after opening.
Who doesn’t know about the health benefits of Ginger? Anti-inflammatory and digestive, this is one superfood that needs no introduction. Combine this powerful ingredient with nuts, raisins and jaggery, and you have a pickle that has numerous benefits and a whole lot of deliciousness.
The ginger in this pickle is finely grated and the cashews, raisins and dates are ground coarsely. The end result is a pickle that could be disguised as a chutney but its taste belies the appearance. It’s sweet and tangy and slightly bitter from the ginger; the raisins and dates juxtaposing perfectly with the nuttiness of cashews and the distinctive bite of ginger. For those who don’t like chewing on thick pieces of ginger, this pickle is a godsend!
The Nawabi Adrak Achaar goes beautifully with dal-chawal. We also like to pair theplas or khakhras with it!
Ingredients: Ginger, Raisins, Cashews, Dates, Jaggery, Salt, Turmeric, Red Chilli, Mustard seeds, Coconut, Pipli, Nigella seeds, Coriander, Fenugreek, Cumin, Mustard Oil.
Weight: 180 gm
Refrigerate for longer shelf life!
Good for 6-8 months.
The season of joy. When the mornings are as crisp and golden as apples and the evenings twinkle and smile through the haze. When festivals and special occasions are just an excuse for indulgence and happiness. When the cool nip in the air demands warming from the inside. And when the sweetness of life is reciprocated by the sweetness on your plate.
The season of joy is the season of ladoos. And not just ordinary ladoos, but Ammiji’s homemade ladoos, with the goodness of unprocessed, natural sweeteners and pure fragrant desi ghee. Ammiji’s ladoos are a throwback to a time when living was slow and pleasures small. They’re evocative of the perfume of autumn and of the nostalgia of your childhood.
Winters are synonymous with Panjeeri for most Punjabis. Motherhood is synonymous with Panjeeri too. Ammiji made entire canisters of panjeeri around Diwali to see her children and grandchildren through the winters. And she made a special panjeeri for the grandchildren going up to boarding school and or for mothers in the family who had just delivered a baby or were pregnant. Her panjeeri was like a talisman – a device to ward off ill health, lack of nutrition or general ennui.
We’ve taken her Panjeeri recipe, modified it a bit, and shaped ladoos out of it. The resultant ladoos are a powerhouse of nutrition and good health – each of the ingredients playing an important role in keeping you active through the winter months and beyond.
Made with wholewheat flour, desi ghee and organic raw sugar, the ladoos also contain kamarkas and gond – those two ingredients prescribed by Ayurveda for their immense benefits. These ladoos are especially powerful for post-partum or post-operative recovery but their deliciousness and nutrition value makes them ideal for everyone!
Ammiji’s Panjeeri Ladoos are made at home in small batches. What you’re getting is nostalgia and goodness in a box. Each ladoo is made with love and packed carefully for you. Each brightly coloured box comes with all of Ammiji’s love, concern and good intentions.
The season of joy deserves to have Ammiji’s Panjeeri Ladoos in it. 🙂
Ingredients: Wholewheat Flour, Desi Ghee, Raw Sugar, Almonds, Edible Gum, Flame of the Forest, Chironji
Good For: 1 month
Net Weight: 500 gms