Ratanjot

RatanjotAbout: Ratanjot, also known as Ratanjyot or Alkanet, is a vibrant red colored root used in Indian cuisine for imparting a natural, deep crimson hue to various dishes. It is commonly added to flavor and color milk based desserts like kheer and rice puddings, as well as to vegetable gravies, biryanis, and certain types of pickles. The root is typically crushed and soaked in a little oil or water before being incorporated into the cooking process. Its

Garlic Pickle - A tangy-spicy medley of seasonal fruits

and often includes potatoes for added texture

Fenugreek (Methi) seeds are derived from the Trigonella foenum-graecum plant

and full of character

and Mughlai cuisines to add complexity to masalas and meat preparations

Used in both sweet and savory dishes

It's commonly used in the preparation of pickles

and tomatoes

and the perfect balance of spices to suit every taste

making it a perfect addition to both sweet and savory dishes

and baked goods for a nutritional boost

Stock your kitchen with the everyday essentials using our Rojkar Essential Kit