What a puran premix, a dal baati pith and a dhokla premix each do for you, what you still have to add, and 15 SHG-made packs compared by price per kilo.
Ghavan flour, amboli flour, tandul pith (rice flour), Malvani vade peeth and kulith peeth from Maharashtra women SHGs: which one makes which Konkan dish, how to use each, and which to buy first.
Thalipeeth bhajani, thalipeeth flour mix and upwas thalipeeth flour from Maharashtra's women SHGs: what each name means, how to tell roasted from unroasted, prices per kilo, and how to make thalipeeth from a ready flour.
Compare Kolam, Chinnor, Ajara Ghansal, ukda and coloured rice with white or red poha. Check listed packs, cooking guidance, GI provenance and storage before choosing.
Groundnut, safflower, sunflower, coconut, sesame, mustard and flaxseed oil from Maharashtra's women SHGs: which one suits which dish, grams vs millilitres, price per litre, and how to store it.
Sweet lemon vs spicy lemon, avala lonche vs muramba, what kavath actually is, karle, lasun and halad pickles, price per 100 g side by side, and how to keep an open jar good.
What actually changes between rava, wheat, maida, millet, vegetable and flavoured shevai, price per kilo side by side, why to roast SHG shevai first, and how to keep it.
Why a deep red chilli powder can be mild and a dull one fierce, what Kashmiri, Bedgi, Sankeshwari and tez mean on a pack, Maharashtra's two GI chillies, FSSAI's home test, and sandgi and dahi mirchi.
Why one halad is deep orange and another pale yellow, what Maharashtra's three GI turmerics (Waigaon, Sangli, Vasmat) actually mean on a label, and two FSSAI home checks for turmeric powder.
Chakli can mean a ready-to-eat snack, bhajani flour for making it at home, or a sun-dried fasting item. Learn how the versions differ and compare pack sizes before buying.
Dink, methi, besan, shengdana, til, nachani and moha ladu use different ingredients and come in different pack sizes. Compare their flavours, textures and buying considerations.
Papad is one word for at least five different things. What changes when the base flour changes — udid, rice, wheat, ragi or potato — how each one behaves in oil or over a flame, and how to keep sun-dried papad crisp
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