Showing 13–19 of 19 results
Ingredients: Homemade Idli Powder,also known as Milagai Podi enhances the taste of not only idlis but also dosas, rice, and even bread.
Ingredients:Lentils,spice.. Embark on a journey to savor the rich traditions and authentic flavors of Karnataka with our beloved Hurigaalu. This iconic snack encapsulates the essence of homemade goodness and culinary heritage, making it a cherished favorite for generations.
Ingredients:Peanuts,spices,hing,spices,oil Elevate your evening tea experience with these perfectly roasted peanuts/Congress, expertly seasoned with a blend of aromatic spices that awaken your taste buds.
InUrad dal,Channa dal,Chillies,Dry coconut,hing. Chutney Powder, a tantalizing blend that packs a protein punch while elevating your meals to a new level of deliciousness. It can be sprinkled over idlis, dosas, rice enhancing each dish with its robust taste.
Ingredients:Urad dal,Channa dal,Thurdal,Coriander seeds,clove,marati moggu,Cinnamon,Red chillies. This powder is used to prepare Karnataka Delicacy Bisibelebath a medley of Rice,lentils,vegetables and spices.
Ingredients:Avalakki/Poha,Peanuts,Fried Gram,Curry leaves,Salt,spices,oil. Introducing our exquisite Avalakki Mixture, a true reflection of homemade excellence. Immerse yourself in the sublime blend of flavors and textures as crispy Poha is meticulously combined with premium peanuts, aromatic curry leaves, wholesome roasted gram, and a secret selection of spices that ignite your palate.
Ingredients:Paper Avalakki,Thin poha,Peanuts,Fried Gram. Introducing our delightful creation - Avalakki Chiwda, the ultimate guilt-free snacking experience.Whether you're enjoying a peaceful afternoon tea or hosting a gathering with friends, Avalakki Chiwda is the ideal choice.
Srinidhi Enterprises embarked on a mission to foster a healthier India, providing nutritious and hygienic homemade spicy powders and delectable snacks. We’re dedicated to rekindling the warmth of home-cooked meals, presenting an array of traditional cuisines crafted by Veena Srivatsa
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