Dry vegetabale

    

        

       

         

        

        

         

        

        

Jain Temple / Derasar

PAKISTAN JAIN TEMPLE

PAKISTAN JAIN TEMPLE

PAKISTAN JAIN TEMPLE

PAKISTAN JAIN TEMPLE 

PAKISTAN JAIN TEMPLE 

INDONESIA JAIN TEMPLE 

SRI LANKA JAIN TEMPLE 

NEPAL JAIN TEMPLE

CAMBODIA JAIN TEMPLE

shatrunjay tirth

JAIN

JAIN  WHEAT THULI 

JAIN SAREVDA

HING

HALDAR

MAMARA

CHANA 

HAPPY HOLI

Holi is the time to develop understanding and love for each other. 

Here, is a platform for you all to renew your friendship and to express 

heartiest love by scribbling a beautiful Holi message for loved ones.

happy holi

A true and caring relation doesn't 

have to speak loud, a soft sms is just enough 

to express the heartiest feelings. Enjoy the 

festival of Holi with lots of fun.

happy holi

'Bright colors, water balloons, lavish gujiyas and 

melodious songs' are the ingredients of perfect Holi. 

Wish you a very happy and wonderful Holi.

happy holi

GUJJU & INDIAN FOOD

Gujarati food

Originating from the state of Gujarat, as part of Gujarati cuisine in India,
 Khakhara’s are thin crackers made from mat bean, wheat flour and oil. 
It is served usually during breakfast. khakhra’s are uniquely hand-made and roasted 
to provide a delicious, crunchy and healthy snack enjoyed with a selection of pickles and chutneys

Sweets

Indian- particularly gujarati Food- dish can not be completed 

with out Sweet.sweet are the only verieties that are named after

its taste.Sweet always taste Sweet.gujarati people consume lot 

many Sweet in their daily runtime they consume atleast one Sweet

in their lunch and one after the lunch as it is called Desert.

        Traditional Sweet mode of suger,ghee and either wheat floor 

or besan.then people use to make sweet from milk products but it is 

highly perishable.Dryfruits are the latest additional  to this list.

www.aashkakart.com is providing Sweet of  6 Types to the gujaraties 

residing all over the world. in devided in the follwing categories.

Jain Special

Jainism is the most scientific religion in the world.
Now a days jians are located not only in india but all
over the wolrd. It is very diffcult to observe the religion
outside india.We did try to feclitate them a little by
 providing jain- pure jain item through
our website--www.aashkakart.com-- to pepole residing
anywhere in the world in jain items there is
 no potato- onion- like KANDMUL and no ringal
like ABHAXYA items. Even some manufaturers prrpare
items during sunlight only after sunrise and before sundown.
Even osavela til is being preparel before Fagun sud-15.
Dry vegetable are also available and items needed in
AAYAMBIL are also available through
our website..www.aashkakart.com

Pickles

The most common INDIAN pickles are made from mango and lime.
Others include cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, Amla,garlic, green or red chili peppers, kohlrabi, cordia, kerda, purple yam, karonda, bitter gourd, jackfruit,mushroom, eggplant, cucumber, turnip and lapsi.

A wide variety of spices may be used during the pickling process such as
asafoetida, red chili powder, turmeric, fenugreek. Salt is generally used both for
taste and for its preservative properties.

Homemade pickles are prepared in the summer and kept in the sun while stored in porcelain or glass jars with airtight lids. The high concentrations of salt, oil, and spices act as preservatives. Many commercially produced pickles use preservatives like citric acid and sodium benzoate.

India, most vegetables are sun-dried with spices into a thokku or pickle, taking advantage of immensely hot and sunny days throughout the year, thus making pickles an everyday staple. The sun-drying naturally preserves the vegetable, along with the spices. 

Vegetables that may be sun-dried and pickled include amla (gooseberry), unripe mango, lime, lemon, citron, garlic, ginger, chillies, tomatoes, onions, gongura, combinations of these, and less commonly unripe black pepper (while it is still green on the vine), coriander, brinjal (eggplant), bitter gourd and any other vegetable in plentiful harvest. 

Commonly used spices include mustard, methi or the seeds of fenugreek, chilli powder, salt, asafoetida and turmeric. To prepare quickly however, vegetables may be cooked on stove top and additional preservatives like vinegar, sodium benzoate or citric acid may be used. MORE...