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From Indian Kitchens to Global Plates: The Journey of Sona Masoori Rice

This article was originally published on www.laxmihos.com on 11th August, 2025. Read the original version here.

Food is fundamentally known to nourish the body and help one overcome hunger pangs. For our South Asian or Desi communities who live in the USA, it blurs the principles of mere sustenance. We traditionally bond over a hearty meal packed with love, flavors, and aroma. 

Rice is one of the main ingredients for many of our cuisines. The nature of rice is to absorb flavors, and it is used in a diverse range of dishes. It is widely used for simple steamed rice to complex desserts and biryanis.

As years passed, people from the South Asian community moved out to different corners of the world. We carried our identity, culinary heritage, spices, pickles, and other preferred ingredients with us.

Why does Sona Masoori Rice hold a special place in the kitchen?

The kitchen is a sanctuary for individuals who live in the USA away from their families and is considered therapeutic since it connects individuals with their roots. Many people who value ingredients never compromise on quality and always trust Laxmi.

While the market is flooded with myriad varieties of rice, the lightweight and aromatic nature of Laxmi Sona Masoori Rice appeals to global culinary experts. Sona Masoori Rice complements a variety of dishes with its lower starch content. 

How does Laxmi maintain its quality for Sona Masoori Rice?

The detailed process of sourcing quality Sona Masoori Rice is to ensure each dish prepared reminds one of their home. Laxmi understands the importance of authentic ingredients, and we take pride in delivering premium Sona Masoori Rice, which is not only aromatic upon cooking but is perfect with its vibrant flavors. 

A quick recipe for Laxmi Sona Masoori Rice

If you want to prepare a meal that is simple yet flavorful, try out this recipe for Dahi rice. Curd rice is a simple South Asian delicacy that provides comfort even on challenging days. 

Ingredients

1 cup of Laxmi Sona Masoori Rice

2 cups of water

A generous amount of Laxmi Mustard Seeds

2 tbsp of Laxmi Ghee

1 Tbsp of Laxmi Red Chilli Powder

1 cup dahi

2-3 green chilies

Coriander for garnish

Recipe:

Wash and soak 2 cups of Laxmi Sona Masoori Rice for half an hour and drain them well. Take a large pot, pour 3 cups of water into it, and gently add your soaked rice. Bring the mixture to a boil, reduce the heat to medium, and let it slowly cook for 15-20 minutes. 

In a bowl, add your cooked rice and combine it with dahi. Once the dahi and rice are correctly mixed, start preparing its tempering. 

Take a small tempering pot or a pan and heat two tablespoons of Laxmi ghee in it. Once the ghee is hot, add a generous amount of Laxmi mustard seeds, finely chopped green chilies, and one whole tablespoon of Laxmi red chili powder. Stir the tempering pot/pan slightly and add the tempering to the mixture of rice and dahi. Mix the entire dish and garnish it with coriander. Enjoy the comfort of Dahi Rice. 

Home chefs and culinary experts widely trust and use Laxmi Sona Masoori Rice for cooking. They add their own flavor to simple dishes and elevate them on global platforms. Explore the rich flavors of South Asian cuisines every day with your staple Laxmi ingredients always stocked in your pantry.

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Why Frozen Coconut Is a Must-Have in Your Freezer

This article was originally published on www.laxmihos.com on 13th August, 2025. Read the original version here.

Food is synonymous with memories. It reminds us of our home, our family, and the moments we have spent with them. While we are chasing our dreams and ambitions in the USA, loneliness gets to us. The comfort of our home-cooked food holds a special place in our hearts, and we stay connected to our roots by recreating dishes that bring immense comfort to us. 

To prepare any of our favorite dishes, we require authentic ingredients. The technique of food preparation of the South Asian communities is unique and renowned. There are certain ingredients that the South Asian diaspora holds very close to their heart, and among them is coconut. Do you remember, while growing up, how moms used to add coconut to their curries and add a tropical twist to their preparation? 

While it is hard to obtain fresh coconut in the USA, and even harder to break the shell and then grate it or slice it. We know in today's fast-paced life we need something quick & convenient, which still tastes the same and reminds us of our Amaa’s Food. 

What is frozen grated coconut?

While replicating our favorite dishes, we want the best quality ingredients to prepare them. Laxmi sources premium-quality coconuts from trusted, authentic suppliers. These coconuts are carefully grated and shredded to retain the authentic taste and aroma of the coconut. Thanks to advanced IQF (Individual Quick Freezing) technology, every pack of coconut stays incredibly fresh and preserves its true, natural taste. Each time you open it, it’s just as fresh and flavorful as if it were newly grated.

Laxmi has a range of Pre-grated, shredded and sliced coconut for your convenience, they make cooking easier and save valuable time in the kitchen on busy days.

Why is Laxmi Frozen Coconut a must-have in your pantry?

Laxmi ingredients have redefined cooking in the USA. With the easy availability of authentic ingredients available at Indian grocery stores, cooking becomes more fun. The reasons why Laxmi Frozen Coconut is a staple ingredient in the pantry are because 

The exceptional versatility of Laxmi Frozen Grated Coconut makes it easy to prepare sweet and savory dishes. The sweet flavor and authentic taste of frozen coconut add an extra element to the dish, elevating it. Frozen coconut pairs well with all ingredients, and delicacies can be made more flavorful just by using frozen coconut as a garnish. 

Since Laxmi Coconut is available in shredded, grated and sliced forms, it’s incredibly easy to use for enhancing the flavor of every dish you create in your kitchen. The desi inside us is always craving flavorful food. 

Laxmi Frozen Coconut lets you savor meals and also makes you value the need for authentic ingredients. Laxmi is known for its extensive range of authentic ingredients and has become a trusted household name. Today, South Asian homes across the USA stock their pantries with Laxmi favorites and connect them to their roots and traditions through the food they love.

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Painting with Spices: How to Layer Flavor Like an Indian Cook

This article was originally published on laxmihos.com on 1st September, 2025. Read the original version here

My spice rack has never just been a row of bottles—it has always felt more like a box of colors waiting to be opened. Each spice reminds me of something from my childhood: the way cumin would scent my father’s kitchen, or how a whisper of cardamom in chai could shift my entire mood. Over the years, I’ve come to think of spices the way an artist thinks of paint. Some are bold primary colors—fiery red chilli, deep black pepper. Others are gentle shadows, like the soft warmth of turmeric or the earthiness of cumin. Then there are the finishing glazes—cardamom, cinnamon, cloves—that give a dish its final shine.

In Indian cooking, how you layer these spices is everything. It’s not just about what you add, but when you add it and how it’s treated. It’s a rhythm, a choreography, an old melody passed down from hand to hand. To be very clear – these aren’t really mandatory rules of Indian cooking. These are ways I learned to cook with spices. I offer them to you as a guide. Start to play around and once you understand how spices bloom, how they flavor in layers, then you are ready to create your own custom magic on how you use these!

Here I will take the example of making a simple fish curry. I always begin with the whole spices—seeds and leaves tossed into hot oil to crackle and bloom. That moment, when cumin hits hot ghee and releases its smoky perfume, is the first brushstroke. Typically a base is added next – onions, tomatoes, ginger garlic. Next come the ground spices—turmeric, coriander, chilli powder—added to deepen and structure the flavor. Once the base spices are cooked, I would add the fish and some liquid (water, stock or coconut milk). As for the spices, I would finish with the aromatic notes: a dusting of garam masala. In case I was making a dessert, the final garnish would be ground cardamom or a few strands of saffron. These are typically added last, just before serving, to preserve their delicate aromas.

My best advice is this: don’t be afraid. Trust your nose. Let your palate lead you. This isn’t about following rules perfectly—it’s about learning to listen to your ingredients, to cook with all your senses, and to embrace the joy that comes from bringing something alive in a pan.

Let me walk you through how this works in a simple recipe—a vegetable pulao, one of those pantry staples that Indian households turn to again and again. It’s a dish that’s easy enough for a weekday but layered enough to feel special.

Layered Vegetable Pulao (Serves 4)

Ingredients

2 cups Laxmi basmati rice, rinsed and soaked for 30 minutes

1 tablespoon Laxmi ghee 

1 teaspoon Laxmi cumin seeds

1 bay leaf

1 small cinnamon stick

1 medium onion, thinly sliced

1 teaspoon Laxmi turmeric powder

1 teaspoon Laxmi coriander powder

Salt to taste

2 cups mixed vegetables (such as peas, carrots, and green beans)

3½ cups hot water

½ teaspoon garam masala

Instructions

Begin by heating the ghee in a heavy-bottomed pot. Once the ghee is hot, add the cumin seeds, bay leaf, and cinnamon stick. Let them sizzle for a few seconds until their fragrance is released. 

Add the sliced onions and sauté until they turn golden brown. Stir in the turmeric and coriander powders, allowing the spices to bloom in the hot fat for just a few seconds. Add the mixed vegetables, salt, and the soaked, drained rice. Gently stir everything together so the rice and vegetables are coated in the spiced oil.

Pour in the hot water and bring the mixture to a gentle boil. Once it’s boiling, reduce the heat, cover the pot, and let it simmer for about 15 minutes. Turn off the heat and allow the pulao to sit for another 10 minutes without lifting the lid. Just before serving, fluff the rice and sprinkle in the garam masala. Stir gently and serve hot with a simple Masoor dal.

Once you start layering spices this way, you’ll never want to cook any other way again. You’ll notice your food tastes more dimensional—warm, complex, comforting. You’ll start to feel more confident playing with flavors, painting with spice in a way that feels intuitive.

If you’re ready to start painting with spice, I recommend beginning with a few high-quality basics. 

Laxmi’s turmeric and cumin are pantry staples I turn to again and again.

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The Overlooked Heroes of Indian Cooking

This article was originally published on laxmihos.com on 2nd September, 2025. Read the original version here

We all salivate over the glamour spices: cardamom with her perfume, saffron with its seductive gold, garam masala with its mystique. But behind every great Indian dish are the humble workhorses, the ones who show up daily, do the heavy lifting, and never ask for the spotlight.

Today, I want to celebrate those quiet champions: cumin powder, coriander powder and turmeric to name a few. These spices that turn dal into comfort, plain vegetables into memorable dishes, and even simple soups into something soulful.

Before deciding what foods to pair spices with, it’s important to learn the best way to cook with them. Spices are best friends with fat: Heat coconut oil, grape-seed oil, peanut oil, vegetable oil or clarified butter in a pan, add the spices. This helps the spice release its essence. Later, the seasoned fat can be used to distribute the flavor throughout your entire dish. Another great way to intensify the flavor of whole spices like cumin, coriander and cinnamon is to dry roast them on a medium hot skillet. Just remember: under a minute is all your will need as spices roast quickly. Once that is done, you can grind the spices and use them almost as you would “finishing spices”: use them at the end of cooking to garnish the dish.

Now Let’s Explore:

Let’s begin with cumin, the smoky storyteller of the spice world. Whole or ground, it brings a toasty depth to everything it touches. You can use it whole to create delightful tadka (tempering) for your lentils or curries. Try toasting it gently in a dry pan and grinding it fresh to create a final sprinkle over just plain yogurt. I once wrote that cumin had me at first taste, and it’s true. A dash of Laxmi Cumin Powder is like the steady bass note in your favorite song: it holds the flavor together without ever taking over.

Then there’s coriander powder that is so often mistaken for just a filler spice, when it’s really the foundation. Mellow, citrusy, with a whisper of warmth, it marries other flavors and lets them shine. Think of it as the friend who listens more than she talks and who always shows up when you need her. Coriander powder is that subtle alchemy that makes my spinach paneer taste like my mother’s! It is used to thicken curries. So in the US, coriander seeds are called the same as in India, however, fresh coriander leaves are referred to as cilantro. Also, there is a group of people who say that coriander (cilantro) tastes like soap to them. Apparently it is a real thing! I am not one of those people so I love using it! 

Turmeric, of course, is the golden healer. I once joked that I would turmeric my turmeric. And truly, this anti-inflammatory marvel has earned its moment in the wellness spotlight. But in Indian kitchens, it’s always been there: in the background, giving our dals that sunlit hue, our sabzis that grounding earthiness. Mix a pinch of Laxmi Turmeric with black pepper (to enhance absorption) and add it to soup, lentils, or even your morning scramble. It’s a warm hug in powdered form! 

And let’s not forget black pepper. Before chili peppers arrived in India, black pepper ruled the heat game. It’s not flashy, but it’s a finisher. That final crack of pepper over a bowl of rasam or a plate of fried eggs wakes up everything else. It’s also the quiet co-star that helps turmeric do its magic in your body. 

These four spices—so easy to overlook—are the real MVPs of Indian kitchens. They form the rasa, the emotional essence of food. 

Usage Tip: Want a quick flavor boost? Try this:

Mix 1 tsp cumin powder, 1 tsp coriander powder, ½ tsp turmeric, and ¼ tsp pepper. Sauté in warm ghee, then stir into cooked lentils, soup, or rice. That one spoonful of spiced ghee and it is a gamechanger. But here is the key: try to use these in different quantities or different forms. For instance, ground cumin tastes different from whole. Same with coriander seeds. Use this as a baseline and create your own favorite flavor combination! I like to add whole red chilies in mine. You can literally create whatever combination you wish! 

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