SHRI BALAJI & SONS

 AN ISO 9001:2000 CERTIFIED CO.

SHRI BALAJI & SONS
2647 1st FLOOR, GALI RAGHUNANDAN
NAYA BAZAR
DELHI, DELHI 110006
India
ph: 9811009858
fax: 01143509858
alt: 9999041416

PRODUCTS

We display a genuine collection of Indian food grains that are not only premium in their quality but are also reckoned for their taste and flavor world-wide. Purity and high nutritional value of our pulses and grains make them stand superior in the global market.

  •  -Rajma (Red Kidney Beans)

                                                      RAJMA

    The kidney bean with its dark red skin is named for its visual resemblance to a kidney. The kidney bean is also known as the red bean, although this usage can cause confusion with other red beans. Red kidney beans (rājmā in Hindi and Punjabi) are an integral part of the cuisine in northern region of India. Sometimes kidney beans are used in the red beans and rice of Louisiana Creole cuisine. Other times small red beans are used. Small red beans are noticeably smaller and darker than kidney beans.

  • - Black Eye Beans (Lobiya)

    LOBIA

    Also known as lobiya or chawli, these black eye beans are creamy white in color and have a black mark on their inner curve. Black eye beans are unique because they taste wonderful without any spices. They may be cooked as dal or just boiled to a thick consistency and mixed with diced tomatoes, onions and salt for a snack.

  • - Urad Whole

    URAD
    This is a pulses, which is also called "Urad Dal". It is a black skin and inside white. This tastes when cooked dry with fried garlic/onion. People also prepare "Vadas" out of it by soaking it in water for 8 hours and then grinding it to a paste and then deep fry making the Vadas in circle/ round / or "D" shape and eat with Dahi or curd. Also the Vadas with a circle and a hole in between is prepared specially in south India and eaten with "Sambhar" i.e. "Sambhar Vadas".

  • - Black Chana

    Black Chick peas or Small Dark Garbanzos are available whole and have a particular savory flavor. Their cooking time varies from 30 minutes to an hour, based on variety. These beans retain their shape and are therefore desirable in a salad or are lightly sautéed and mixed with fresh diced onions, minced cilantro and lime juice as a side dish. Chick peas can be cooked with or without salt, sautéed in garlic butter, or with mayonnaise and lightly cooked vegetables to make a delicious salad.

     

  • - Moong Whole

     
    Whole moong bean is known as 'sabat moong' . They are small yellowish green beans fairly used in India, China, Thailand and Japan. Sprouted they are used in salads or stir fries with lemon juice or vinaigrette. In India, Moong dal is used to make delicious dals and curries. Moong lentils in particular is very easy to digest and take on seasonings and spices very well. Dal is a very comforting food just like chicken soup.

  • - Masoor Dal - (Red Lentil)

    Orange/Split Red lentils are cooked without soaking and are easy to digest. In India they are called Massor dal/dahl or Ulundhu. They have a dark, earthy flavor and a creamy texture. These lentils pair well with tomatoes and kheema/ground red meats, sausages, and may be served on their own as a side dish, or incorporated into soups, stews, salads, and Indian dal All natural. Friend of the heart. Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.

     

  • - Chana Dal - (Gram Lentil)

     
    Chana dal is widely grown lentil in India. It is an important pulse crop of the country. its vegetable or dal, besan (flour), crushed of whole gram, boiled or parched, roasted or cooked, salted, unsalted , or sweatened, both green foliage and grain, are the forms in which it is consumed by the people.

  • - Tuar Dal - (Pigeon Peas)

     
    Pigeon peas or red gram. These pale green whole beans are available more commonly as yellow-gold discs split and without the skin. They are very popular all over India, especially in the southern parts and along the west coast, where they lend themselves to a variety of preparations. Sold primarily in Indian markets as plain or oiled (to prevent infestation, which is more prevalent for this bean than others), both are essentially the same and can be used interchangeably.

  • - Urad Chilka

    Also called Black Beluga Lentils. Whole Urad dal/dahl is used more like a chili or stew than a soup or dal/dahl. These lentil-like beans have black skins covering creamy white interiors. Whole urad dal/dahl derive their strong, rich, earthy flavor from the black skins. and have an uncanny ability to absorb flavors. Best when soaked for about 4 hours or overnight. All natural. Friend of the heart.

  • - Kabuli Chana

    Also known as Chole, Garbanzo Beans and Egyptian Peas, White Chickpeas or Kabuli Chana has a lovely nutty flavor. In India it is used to make curries, added to salads and even in dips. Kabuli Chana is especially popular in North India. It must be soaked for several hours before cooking as it is a "very hard" bean. You can also use canned Kabuli Chana which is easily avaible in supermarkets these days but nothing beats the taste of Kabuli Chana freshly soaked and boiled just before cooking.

     

  • - Indian Grains

    Food grains manufactured by us are available in different varieties and various shapes and sizes. We produce both refined as well as non-refined food grains (whole grains). They are thoroughly processed to remove all impurities while the nutritional values are purely maintained.

     

 

SHRI BALAJI & SONS
2647 1st FLOOR, GALI RAGHUNANDAN
NAYA BAZAR
DELHI, DELHI 110006
India
ph: 9811009858
fax: 01143509858
alt: 9999041416