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.
Ajwain is a perennial hit with Ammiji. She recognizes the immense digestive benefits of these tiny seeds and incorporates them into almost everything that comes out of her kitchen. Stomach ache – have ajwain waala paani; heaviness – have ajwain waali chai; stomach upset – have roasted ajwain with salt; her list of recommendations for ajwain goes on and on.
Here, she has taken her favorite spice and incorporated them into her traditional Amritsari papads. 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! And with the added benefit of ajwain, they’re double the power!
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, ajwain, hing, salt, sajji khaar
Weight: 250 gms
Good for: 6 months. Please keep in an airtight container for longevity.
Summer is here, and it’s time to bring out the sherbets and coolers. And if the bottles of sherbets are out, can Aam Panna be far behind? If our beloved mango is the king of all fruits, then the Aam Panna HAS to be the emperor of all summer drinks! It’s tangy, it’s sweet, it’s layered with the right spices – it’s the perfect summer drink to quench your thirst while providing you nutrition and hydration…
At Ammiji’s, we don’t believe in instant mixes. We use fresh, local produce and try to preserve the essence of it while cooking. For our Aam Panna, we’ve taken fresh, seasonal raw mangoes, roasted them lightly to give them a subtly smoky taste, and then pureed them and cooked them into this wonderful drink concentrate.
Raw mangoes are immensely beneficial for your health. Not only do they have a cooling effect on the body according to Ayurveda, but they also provide a considerable boost to your immunity and digestion. We’ve packed a lot of raw mangoes into a single bottle of our Aam Panna! Our Aam Panna also contains fresh mint leaves – another immensely cooling and beneficial ingredient.
How to use: Ammiji’s Aam Panna is a homemade drink concentrate. Mix 40-50 ml of the concentrate in a tall glass of chilled water. Add ice. Enjoy!
Pro Tip: Line the rim of the glass with salt and red chilli powder to give an extra kick to your drink!
Ingredients: Raw Mangoes, Sugar, Black Salt, Cumin, Mint Leaves, Brown Cardamom, Black pepper.
Volume: 375 ml (makes about 9-10 glasses)
Good for 3 months
Chholey are to Amritsar, what Dal Makhni is to Delhi. Every corner has an eatery that will serve kulcha-chholey, matthi-chholey or their own version of the traditional, masala-spiked Amritsari chholey. In Amritsar, when a woman is not in the mood to cook, she’ll just order in some chholey to go with roti or rice and serve up a delightful meal. When guests are over, it’s chholey that are put on the table first. Then it’s only understandable that Amritsaris have perfected the art of cooking chholey.
Ammiji has her own recipes for chholey. There’s the curry that goes well with rice, or the dry, spicy version she makes to go with halwa-puri. Or there’s this semi-dry version that can be had with kulchas, matthis, rotis or even rice – and that version is our particular favorite. Dunk a plain kulcha in, top it with some chutney and raw onions, and you’re in foodie heaven. Or heap the chholey onto a crisp, thin matthi and there, heaven again. This recipe calls for a ground masala, which Ammiji makes herself. After much bantering, we got her to divulge the details of the masala, and here it is!
This masala will add spice to your chholey, and a whole lot of tang; and flavours, layers of flavours, that will make you lick your bowl clean.
How to Use: Boil chholey. Don’t keep too much water since this masala is best in a semi-wet, lipta hua gravy. You can add the masala directly to the boiled chholey and let it simmer for a while. Or if you want to make it Ammiji’s way, make a tadka of onions, tomatoes, garlic and ginger, and add the masala to that before adding to the chholey. Let us know which way you prefer!
Add 1 tablespoon for about 100 gms of uncooked chickpeas.
Ingredients: Corainder, Cumin, Dry Mango, Caraway, Dry Ginger, Cinnamon, Cloves, Nutmeg, Black pepper, Fenugreek, Hing, Salt.
Contains no onion or garlic. This masala is ground at home, using premium spices. Contains salt, so check before adding more.
Weight: 200 gms
Store in a cool, dry place, away from direct sunlight.
Good for: 6 months.
Come summer, and the king of all fruits, our much-revered mango, takes on different avatars in the Indian cuisine. We dip our rotis into its pulp, add it to lassi and milk, make desserts out of it and then preserve it for posterity in the form of chutneys and pickles. Of all the chutneys though, the chunda is the most versatile. It’s jam-like consistency that still holds a lot of texture is not only intriguing, but supremely tempting too.
Ammiji did wonderful, delicious things with mangoes, and this chunda is testimony to that. She made it with jaggery instead of sugar, giving it an earthy taste that resonated so well with summer lunches.
Our favorite way to eat Ammiji’s chunda was to spread it on ajwain paranthas and roll them up and eat them. And that hasn’t changed after all these years, though occasionally when we can’t find any sweets to finish off a meal, we’ll just down a spoonful of chunda!
Add some sweet, nostalgic deliciousness to your meals with this chunda. Warning though, it’s hella addictive!
Ingredients: Mango, Organic Jaggery, Salt, Rock Salt, Cumin, Red Chilli, Garam Masala, Turmeric, Melon Seeds
Weight: 200 gms
Refrigerate after opening.
Best before 3 months.
Admit it, the only time you pick up French Beans at the sabziwala is when you want to use it in stir-fries, or as a side to your grilled dish. No? Okay, then maybe once in a blue moon, you’ll make the tepid beans-alu or the more interesting poriyal.
Well, we’ve found a way to include these power-packed string beans into your daily diet! Presenting Ammiji’s French Beans Pickle – crunchy, nutritious string beans pickled in classic Indian spices and mustard oil. They make an excellent addition to your plate whether you’re piling up the dal-chawal or the biryani.
French beans are high in folate and fibre, and they contain a decent amount of protein too. Indulgence here will be totally guilt-free!
Ingredients: French Beans, Salt, Turmeric, Red Chili, Pipli, Mustard seeds, Nigella seeds, Coriander seeds, Cumin, Fenugreek seeds, Mustard Oil.
Weight: 170 gm
Good for 6 months
Refrigerate for longer shelf life.
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. Imagine the twinkle in her eye when she was asked to help pickle mangoes the Andhra way!
Begumphalli mangoes, native to Hyderabad, have been given the fiery treatment in this traditional Andhra pickle. Harvested at their peak time, these mangoes are pickled at home, using a two step process. Pungent red chilies, ginger and garlic, along with choice spices form the flavor base for this spicy pickle. This pickle uses groundnut oil as a base, neutral enough not to detract from the flavors of the mango and the spices. And of course, there are no preservatives or additives in this palate-tickler.
Avakaya, or pickled fruit, is that one pickle that will go with everything – from your dal-rice to aloo paranthas to dosas. It is a spicy pickle that will elevate the experience of every meal that includes it. So, fire up your taste buds, because Ammiji’s Avakaya is hotter and more delicious than any avakaya has any right to be!
Note: Please refrigerate after opening. Good for 12 months if refrigerated.
When you think of a typical Indian ghar-ka-khaana, you picture a thali in your mind, rice, roti, papad, dal, sabzi and the necessary pickles and chutneys as accompaniments. Each element has a role to play and chutneys are those character actors which make the entire scene fun and palatable. But sometimes, character actors steal the show and the accolades. And Ammiji’s Amla Chutney is one such character actor!
Amla or the Indian gooseberry is one of the few fruits that does not lose its potency when subjected to heat. Cooking does not diminish its powers. It is a storehouse of nutrients, widely regarded as medicinal and therapeutic in all of its forms, whether its raw, dried or cooked like in this delicious chutney.
In Ayurveda, amlaki is the nectar – the remedy to all ills, and the rejuvenate. It is one of the richest sources of Vitamin C and a good source for iron and other vitamins and minerals too. It is anti-aging and beneficial for all organ systems in the body, especially the respiratory system.
Now, can something so beneficial be so delicious? When taken raw, amla is sour, almost bitter. But when cooked up, as it is here, it assumes a delectable profile, with perfectly balanced notes of sweet, sour and spicy.
Ammiji’s Amla Chutney is a perennial favorite in her household. It’s omnipresent at her dining table and no meal is complete until she’s made sure that everyone’s had a spoonful or two. This chutney goes well with everything from dal-chawal to parantha’s to a dip for your lavaash.
Getting your daily dose of Vitamin C has never been so deliciously easy!
Ingredients: Amla, Sugar, Black salt, Cumin, Red Chili, Cinnamon, Brown Cardamom.
Weight: 250 gms
Good for 6 months. Refrigerate after opening.
Eating mangoes along with your meals is a tradition as old as time in India. Whether you slice them and put them on the side of your plate, or whether you add them to a dal or make a sabzi out of them, mangoes are that irresistible and indispensable part of any summer lunch. And that is exactly why Ammiji used to make the Aam ki Launji.
This recipe is not quite the traditional UP recipe, and nor is it a Punjabi recipe, but a curious mix of two. Mangoes are cooked with a little sugar till soft and then spiced up with a special combination of masalas. What comes out of the kadhai is a jammy concoction, with thick chunks of mangoes and a syrupy consistency that is perfect for wiping clean with rotis.
The versatile Aam ki Launji goes well with any meal, be it rice and curry or sabzi.
Ingredients: Mango, Sugar, Salt, Rock Salt, Fennel seeds, Cumin, Fenugreek seeds, Garam masala, Red Chilli, Turmeric.
Weight: 200 gms
Best before 3 months.
Refrigerate after opening.
Include a delicious dose of health in your daily meals. This pickle harnesses the massive power of garlic in tiny, delicious and intensely addictive bites.
Who hasn’t heard about the multifarious benefits of garlic? From curing colds to increasing longevity, garlic and the compounds present in it have been credited with myriad health benefits by civilizations through the ages. Maybe that is why this aromatic is revered and included in almost every cuisine around the world.
And of course, Ammiji is all for the wisdom passed down through generations! While ginger is her favourite remedy for anything that ails you, garlic is her steady way of ensuring that nothing ever ails you. And her garlic pickle is our way of ensuring that you get a regular dose of good health!
Ammiji’s Garlic Pickle has fat cloves of desi garlic, pickled with mild spices. It’s not very spicy – Ammiji believed in letting the flavour and umami of garlic shine through in this pickle. It will go well with almost anything – from theplas to paranthas, and from dal-chawal to sabzi-roti. Just make sure that you eat it every single day, as Ammiji intended!
Ingredients: Garlic, Salt, Red Chilli, Fenugreek seeds, Mustard seeds, Fennel seeds, Nigella seeds, Vinegar, Mustard Oil.
Weight: 175 gm
Price: Rs 400 300 (inclusive of taxes)
Good for: 8 months
Refrigerate after opening. (This pickle contains no preservatives.)
Always use a clean, dry spoon while scooping out Ammiji’s delicious pickles!