Cow peas dried

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packaging and marketing practices. therefore, in order to ensure quality of the product, constant care should be maintained from the time of harvesting till the time it reaches the consumer. harvesting - some critical aspects only fully ripe pepper should be plucked from the vines for marketing of dried

in three orfour days if there is enough sunlight. this processing technique has several advantages: one: the dried pepper gains uniform black colour; two: the pepper is rid of microbes; three: the pepper can be dried in 3-4 days as against 5-6 days required when following the traditional practice; four...

https://www.indianspices.com/quality/quality-standards/guidelines-quality-improvement.html

packaging and marketing practices. therefore, in order to ensure quality of the product, constant care should be maintained from the time of harvesting till the time it reaches the consumer. harvesting - some critical aspects only fully ripe pepper should be plucked from the vines for marketing of dried

in three orfour days if there is enough sunlight. this processing technique has several advantages: one: the dried pepper gains uniform black colour; two: the pepper is rid of microbes; three: the pepper can be dried in 3-4 days as against 5-6 days required when following the traditional practice; four...

http://indianspices.com/quality/quality-standards/guidelines-quality-improvement.html

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made up the ganga-jamuni culture of shahjahanabad, and of other provincial (as also courtly and colonial) towns of the indo-gangetic plains. take for instance the dahi vada. papdi chaat may be what you now eat off the streets. but dahi vada and its cousins, the dahi gujiya (stuffed with dry coconut, dried

dumplings possible. this was before baking soda was commonplace, when aeration of the batter was achieved by just beating it right. there was no indiscriminate dumping of chutneys in the dahi either. roasted cumin powder and rock salt were judiciously sprinkled, then a hint of saunth, made from either dried...

http://css.etimg.com/magazines/panache/chaat-masala-gourmet-indian-street-food/articleshow/73615337.cms

made up the ganga-jamuni culture of shahjahanabad, and of other provincial (as also courtly and colonial) towns of the indo-gangetic plains. take for instance the dahi vada. papdi chaat may be what you now eat off the streets. but dahi vada and its cousins, the dahi gujiya (stuffed with dry coconut, dried

dumplings possible. this was before baking soda was commonplace, when aeration of the batter was achieved by just beating it right. there was no indiscriminate dumping of chutneys in the dahi either. roasted cumin powder and rock salt were judiciously sprinkled, then a hint of saunth, made from either dried...

http://js.etimg.com/magazines/panache/chaat-masala-gourmet-indian-street-food/articleshow/73615337.cms