Gingelly oil is another name for sesame oil. It is also known as ‘TIL’ oil. Its commonly used in cooking, just like vegetable oil and olive oil.

What Makes Sesame Oil Special?
Sesame is considered to be the oldest oilseed crop known to humanity. Primarily found in parts of Africa, they are also present in some parts of India. Sesame oil is highly nutritious and lubricating in nature. It is enriched with essential vitamins like Vitamin E, B complex, D and minerals like calcium, phosphorus and some proteins that helps in the strengthening of hair. Sesame oil is also used as a carrier oil for many cosmetic products.

What’s the Process to produce it?

Sesame oil is extracted from sesame seeds. The oil contains polyunsaturated and monounsaturated fats, and is low in saturated fats. Sesame oil is rich in magnesium, zinc, calcium, thiamin, iron, manganese, vitamin E and is loaded with B-complex vitamins. These nutrients provide immense health benefits. The yellow colored oil extracted from the seeds of sesame has been extensively used as a healing oil since many years. The oil has a nutty flavor and is rich in nutrients, hence it serves a good cooking oil for many dishes Apart from cooking, it are also used for cosmetic purposes, especially on skin.

Why choose Idhayam Sesame Oil?

Smoke Points: Sesame oil pressed from raw seeds has a smoke point of 420 degrees F; oil pressed from toasted seeds retains a relatively high smoke point for stir-fry cooking as well.

Ingredients: Sesame oil products contain 100% oil pressed from sesame seeds. The pure oil can be diluted with bland oils to make a sesame-flavored dressing for salads or side dishes.

Flavor: Sesame oils are highly flavorful and are used in small quantities in stir-fry and other Asian dishes for their distinct taste.

This powerful flavor booster adds a touch of umami to everything. Sesame oil can be used constantly as a secret flavor in your food.

Some of the dishes in Indian cuisine that become more flavourful because of Sesame Oil  are…

Drizzle it on soups
Instead of topping a soup with heavy cream or yogurt, add a swirl or toasted sesame oil to the bowl after serving. It will add a depth of flavor and creamy texture when stirred in.

Whisk it into vinaigrette
If you’re already in the habit of making your own salad dressings, add a little toasted sesame oil to your vinaigrettes to boost the flavor.

Hit a stir-fry

Although you won’t want to use toasted sesame oil to cook your tofu, meat, or veggies, it is genius when added at the very end of the recipe. As soon as you take the pan off the heat, drizzle in a little sesame oil and toss to coat.

Use it to coat noodles
Need a break from marinara? Whisk a little peanut butter, toasted sesame oil, ginger, and tamari together, then add it to cooked, strained rice noodles.

Dress up popcorn
Better than butter? Hit those popped kernels with some toasted sesame oil, sesame seeds, a little salt, and nutritional yeast.

Drizzle it over ice cream
A little toasted sesame, some crushed peanuts, and green tea ice cream. It’s an unexpected flavor roller coaster that’ll make you forget all about hot fudge.

With numerous benefits to your health, it’s time to keep a bottle of sesame oil in your kitchen and start using sesame oil in your regular cooking.

Shastha Foods is happy to bring to you  'Sesame Oil' from Idhayam in different packs catering to the needs of the Indian Diaspora.

Idhayam's Sesame Oil is made from good quality sesame seeds, carefully sourced from different states of India, during different seasons and are precleaned through a sophisticated cleaning system. Idhayam sesame oil does not froth while heating - a proof for its purity, so It can be used even for deep frying. Palm jaggery, which has the properties of preservative is used in the production of Idhayam sesame oil. Palm jaggery when added gives out a flavour making Idhayam sesame oil an excellent cooking medium. Absence of bitter taste in Idhayam sesame oil makes it the most preferable cooking oil.


Visit for Idhayam Oil in 200ml, 500ml, 1ltr, 2ltr and 5ltr packs….




Indian food is mostly healthy with subtle flavors and aroma. One thing that remains common in most Indian cuisines is the inclusion of side dishes like pickles, chutneys or papads. Vadams, commonly used in South India, are almost synonymous with “Papads”. These are usually sun dried preparations, which are made from one or more of the following ingredients: rice, lentils, potato or sago. These need to be deep fried in oil for eating. They are usually served as accompaniments to a meal in India, but they are great as snacks or appetizers. Shastha Elai vadam are made from rice. We make a batter with soaked rice and let it ferment. They are then steamed in the shape of small pancakes (4″-5″ circles). “Elai” means leaves in Tamil. These vadams are called elai vadams because, in earlier days these were steamed on leaves instead of the stainless steel contraptions used today.

It seems to be a dying food but we love it in our house. Its a time-consuming activity, but worth the effort. Basically, it is a batter of rice and sago, mixed with green chillies and cumin. It is ladled over banana leaves and steamed until done. Most of the Indian housewife makes large quantities of Vadam and dry it properly and store it and use it even for 1 year.

Normally in the tamil month Masi, vadams are made because it is the starting season of Summer. Morning time is the best time for doing vadam as the sun won’t be very hot. Vadam is liked by all age groups in any family.

Drying the vadam:

Another good thing about these Vadams is that they do not need to be dried in the sun. They dry up just fine in your bedroom! And they dry up pretty fast, just leave them out overnight and they will be almost dry. Then just let them be, spread on a plastic sheet for 1-2 more days. Then pack them up!! That’s is!! If you do have enough sunlight, or are making them in summer, then you can dry them in the sun.

The roasted elai vadam or the microwaved one is given as an accompaniment in “Patthiya samayal” (the food given to a woman after a child delivery). It tastes heavenly in that menu

This is as traditional an Indian food as you can get! Hope that this beautiful dish doesn't die into non-existence.

Shastha Foods brings you a wide range of Rice Elai Vadams - Pure and Natural taste direct from the Grandma’s kitchen. WE CONNECT YOU WITH YOUR ROOTS.  These vadams are made in different flavors with the same old authentic taste and real ingredients.

Rice Elai Vadam (Omam) – Made with Potato, Sago, Rice Flour and salt this vadam serves as a great snack with evening tea.

Rice Elai Vadam (Red Chilli) - Made with Potato, Sago, Rice Flour and Salt this spicy vadam will be a great accompaniment with any meal.

Rice Elai Vadam (Tomato) - Made with Rice Flour, Tomato, Sago, Asafoetida and Salt-Fresh and tasty

Rice Elai Vadam (Cumin) - Made with Potato, Sago, Rice Flour and Salt with the rich flavor and crunch of cumin

Finger Millet Rice Elai Vadam (Ragi)- Made with Finger Millet (Ragi), Rice Flour and Salt- Lets have a healthy evening tea

Potato Rice Elai Vadam- Made with Potato, Sago, Rice Flour and Salt with the real taste of potatoes.

Coriander Rice Elai Vadam –Enjoy this vadam with the freshness of coriander and garlic.

Vadams-  crunchy, fried side dish add to the experience of a sumptuous south Indian meal. Lets include them in our everyday diet to experience the same taste of our childhood memories.



Indian cuisine is famous across the globe for the use of exotic spices which are exclusively found in India and pickles have an important place in Indian cuisine. Pickles doubles the taste of food adds a spicy flavor and palatable to eat. Pickle serve as food flavorings adding desired piquancy through combined action of fruit acid, salt and condiments.

Pickles in India are of three basic types: those preserved in vinegar; those preserved in salt; and those preserved in oil. In India, oil is a popular medium used for pickling. The process of pickling is one of the best ways to preserve a food item. Once preserved, the pickled food will not need refrigeration, and so it travels well, making it ideal for long-distance journeys.

History of Pickles

Pickles are an integral part of Indian culture and it is believed to be more than 4000 years old. Known by various names across the country – Uppinakaayi in Kannada, Pachadi in Telugu, Urukai in Tamil, Uppillittuthu in Malayalam, Loncha in Marathi, Athanu in Gujarati and Āchār in Hindi – pickle making, as a tradition, goes back thousands of years. According to the New York Food Museums’ Pickle History timeline, cucumbers that are native to India were first pickled in BCE 2030 in the Tigris Valley..

Pickle and Thokku both are used as condiments, but prepared in a different way.


From selecting the right raw materials to carefully preparing the ingredients, from assembling the pickles to adding spices and then waiting for the pickle to be finally ready – a lasting memory of childhood vacations is that of helping our grandmothers make āchār. Those big ceramic jars filled to the brim with fresh pickles sitting under the sun on terraces evoke memories of carefree holidays. No meal is complete without a spoonful of the sweet, sour, spicy and mouthwatering Indian pickle. Mustard oil is most widely used oil in India for pickling due to its amazing properties. Mustard Oil is a natural preservative and thus it best to pickle with mustard oil. The traditional way of preparing long-lasting pickles in the oriental style uses ingredients such as salt, oil, and dry chili powder mixed with condiments. These ingredients are added according to set proportions.

Pickles are generally prepared with tangy vegetables like mango, lemon or even with ginger, garlic, green chillies and even with mixed vegetables. Basically, the vegetables are cut and mixed with lots of salt, chilli powder and other spices like fenugreek powder, mustard powder, turmeric, which the pickle calls for. And left for several days, except for shaking one a day or so. As days go by, the vegetables tend to leave out water, shrink, at the same time absorb salt and all the spices added and be ready to be consumed. Longer the vegetables are soaked , the tender and tastier they become. Finally heated oil is drizzled on top of the pickle (with or without tempering). It doesn't involve much cooking other than heating the oil.

Thokku calls for some detailed sautéing work to be done, and are generally made with herbs like mint, coriander leaves, or curry leaves etc. Oil is added, and the required ingredient is sauteed till it shrinks and is almost completely devoid of moisture along with chillies and tamarind (most of the thokku call for those two ingredients). And it is ground into a fine or coarse paste with very less water if possible. The lesser the water added, the more the shelf life is. Also the shelf life is more if oil is used more.


      MANGO THOKKU -  Mango Thokku can be had with curd rice for a light lunch, or can be spread on toasted bread for a quick breakfast. Raw Mango thokku is also used as an accompaniment to rice and Sambar.

MANGO GINGER THOKKU -  An south Indian accompaniment made with mango ginger, a variety of ginger which has mango flavour, looks like ginger. This thokku goes well with curd rice, rasam rice and idli, dosa, parathas too.

 CUT MANGO PICKLE - Spicy, hot & tangy raw mango pickle made in a South Indian Style with pickling spice powders. Serve with rice, paratha.

NARTHANGAI PACHADI- Narthangai means citron and this is a tamarind based gravy. Truly heavenly when tasted this pachadi is served with dosa or curd rice. Citron has amino acids, vitamins, ascorbic acid, glutamic acid etc. 

MANGO AVAKKAI PICKLE- This Pickle is a spicy and delicious pickle which is packed with flavors from mustard, chillies and garlic. This simple and yet delicious pickle makes a great accompaniment to go along with dosa, hot rice, cheela and even parathas.

Try Shastha Foods Pickles and Thokkus and make your meal tasty and tangy

5 Different Sevai to suit your taste

5 Different Sevai to suit your taste

There is more to Sevai!

Sevai is a type of rice vermicelli popular in Southern India, particularly Tamil Nadu (Kongunadu region) and Karnataka. Popularly known as Santhakai is made out of other food grains like wheat, ragi, etc. also are increasingly becoming popular.

We at Shastha have explored the local culture with the help of local food producers in India Sevai which was traditionally known to be made only out of rice, surprisingly is now being made in numerous grains today like millets, rice, ragi, multi-grains etc.

Multi Millet Sevai:

Multi-Millet flour is gluten-free, vegan with amazing health benefits.

It is easy to prepare, looks colourful and also very nutritious and healthy. Millets are one of the highly nutritious, non-glutinous and not acid forming foods.

Hence, they are soothing and easy to digest. They are considered to be one of the least allergenic and most digestible grains available.

Watch a quick recipe on how to cook Shastha's Instant Multi Millet Sevai

Click Here to Watch Multi Millet Sevai receipe video...

Ragi Sevai:

Ragi (fingermillet) is a powerhouse of nutrients. Ragi works as a versatile ingredient and can be used both for sweet and savory recipes. Make a quick seasoning of mustard seeds, urad dal, dry red chillies and curry leaves.

If you have a sweet tooth, enjoy these warm idiyappms (Ragi Sevai) with some freshly grated coconut, a sprinkle of cardamom powder and some sugar.

Watch a delicious recipe on how to cook Ragi Sevai:

Click Here to Watch Ragi Sevai receipe video...

Rice Sevai:

Rice sevai is a breakfast recipe from South India. Rice Sevai is a Savory spice flavored thin rice vermicelli. It makes ideal breakfast recipe and is easy to cook and delicious at the same time.

It can be a refreshing change from eating idly and dosa for breakfast. You can switch between the three to add a variety to your meal.

Learn how to cook Shastha’s Instant Rice Sevai in a quick video:

Click Here to Watch Rice Sevai receipe video...

Red Rice Sevai:

Red Parboiled Rice Sevai Recipe is a traditional breakfast recipe from the Udupi region of Karnataka. Freshly made rice noodles are also referred to as Sevai. Red rice is believed to have a higher amount of Fibre, Vitamin B, Calcium, Zinc, and Iron.

It is traditionally served with filter coffee and spicy coconut chutney.

Brown Rice Sevai:

Brown Rice has been everyone’s favourite recently. It is loaded with vitamins, minerals, and antioxidants. Brown Rice Sevai can be cooked as both a sweet and savoury meal. All you have to do is replace the traditional Sevai with brown Sevai while you are cooking it as a dessert.

So, be it any traditional festival or a happy occasion.

Sevai is a part of all the celebrations. It is a treat to eat and very simple to cook as well. Add it to your healthy eating routine. Growing up not all of us had so many options in terms of eating healthy and different types of Sevai.

So, if Sevai reminds you of that quick sweet treat that your grand mom used to cook, it’s time to return the favor and give so many options to choose from. Don’t forget to share your story or tips for cooking any of these types of Sevai in the comments below.

7 Traditional types of Rice across India

7 Traditional types of Rice across India

7 Traditional types of Rice across India

The diversity in the Indian culture is also seen in terms of cuisines and difference in the ways of making the dishes.

But even among all the diversity some of the common food items unify the varying tastes that helps turning various ingredients into recipes that are enjoyed by almost all Indians.

Rice is one of the most favored and popularly consumed food items in many countries. India is no exception to this. Rice is one of the most highly consumed food items in India as well. However, people of different regions aren't aware that there are a lot of different varieties of rice that exist. In short, there is a world of options that one can explore and enjoy in terms of rice.

Some types of rice are said to have specific health benefits. Let’s take a tour across most popular rice regions in India and learn about their rice specialities.

Tamilnadu - Ponni Rice

Ponni Rice is a variety of rice developed by Tamil Nadu Agricultural University in 1986.

Since the Kaveri is also called 'Ponni' in Tamil, the rice is believed to have been named after the holy river. Ponni rice has many health benefits, it is highly beneficial for diabetic and high blood sugar patients.

Sona Masoori - Andhra, Karnataka

Sona Masuri is medium-grain rice,which- is grown largely in the states of Andhra Pradesh and Karnataka. In Telugu, Sona Masuri rice is called Bangaru Theegalu that means Golden Ivy. It is evolved from two popular rice varieties sona and Masoori and is a good source of saturated fat.

AmbeMohr – Maharashtra

This type of rice is grown on the hills of Western Maharashtra. This small size grain cooks very easily and has a tendency to stick and break easily.

In addition to this, it is popular due to its flavour and strong aroma of mango as well. This makes it a suitable choice for rice based desserts.

Wada kolam - Gujarat

This type of rice can be best described as long and very slim rice grains from Gujarat. It is not sticky when cooked and can be eaten with any dal or Indian curry. This type of rice is most preferred in Gujarat as it is soft and easy to chew. Also, it is available in sizes that range from short to medium.

Gobhind bhog-  Bengal

This is traditional Bengali rice. Gobind Bhog ideally means “rice bowl” in Bengali. It is a short grain that has a stick texture and buttery flavor to it.

Matta – Kerala

This type of rice is grown in Palakkad district of Kerala. This variety of rice is popular in Sri Lanka as well where it is used on a regular basis for idlys  and plain rice to be eaten with curries.

We have been working closely with the farmers over the years to bring health and authentic flavors to you. With our rice and other food items you will feel closer to the nature as it the source of our ingredients.

 We would love to hear your childhood stories that reminds you of the delicious rice recipes that you mother and grandmother used to cook.

Shop this wide range of rice varieties from and embrace the taste and aroma of different recipes that you can cook for yourself and your family as well.

5 types of rice that you should add to your diet-Shastha Foods

5 types of rice that you should add to your diet-Shastha Foods

5 Types of Rice that you should add in your diet!  (OR)

5 Types of Rice That You Should Have In Your Pantry

Eating the same kind rice every day can get a little boring, isn’t it? It is fascinating to know how many varieties of rice are present and can be consumed on a daily basis. Let’s talk about some of these varieties that you should be adding to your diet and pantry.

Within over a dozen different kinds of rice available today it is hard to decide on their differentiation. All these varieties have their own flavour, aroma and texture. But beyond the taste each variety has some specific nutrient value that your diet may require. Also, many rice dishes require specific kind of rice to get the most authentic and natural taste. If you’ve always wanted to have the super soft Idli that your grandma used to make, then you need to use the Idli rice that adds the right texture when grinded into Idli batter and ferments to the correct degree to bring the balance. There are a lot of options in terms of using these different types of rice in various dishes. Rice can be your best friend irrespective of the fact whether you have a sweet tooth or love to indulge in savory treats.

Here are some delicious and nutritious varieties of rice that you should incorporate into your diet.

Hand Pound Rice:

Hand Pounded rice is pulled by hand so that only the robust outer protection layer, the husk, is removed. Going on a diet does not mean that you have to skip your favourite food, instead, you can include this traditional rice in your diet.

Seeraga Samba Rice

Samba Rice is the traditional rice in South India. It comes in various varieties like Seeraga Muthu and Seeraga Samba. It has a distinct taste and the flavour can be described as more “starchy” or “corny.”

Bamboo Rice

Bamboo Rice is a type of white rice that is infused with pure fresh bamboo juice. When cooked it retains a pale colour. It is perfect to use as sticky rice in many dessert recipes as well.

Idly Rice

Choosing the right kind of rice is very important in making the perfect Idly. It is pre-processed in order to reduce the soaking time before grinding. In addition to this, it is also gelatinised to give you that perfect Idli very easily.

Poni Raw rice is high in vitamins and is used for preparations such as Idly/ Dosa etc. This variety of rice is used in curries as well.

Kali Jeera Rice

This variety of rice is also known as baby basmati rice. It cooks more quickly than regular basmati rice. It cooks in a couple of minutes and has fresh, taste and aroma of cumin in it.

Try out these different varieties of rice and add different flavours in your diet. It is time to explore all these delicious rice recipes and enjoy its flavour and nutrition as a part of diet in your daily routine.

Use different flavours and ingredients of to make some delicious and amazing dishes with mouth watering flavours and add a nutrition pact staple food item to your diet.

This variety of rice is also known as baby basmati rice. It cooks more quickly than regular basmati rice. It cooks in a couple of minutes and has fresh, taste and aroma of cumin in it. It is time to explore all these delicious rice recipes and enjoy its flavour and nutrition as a part of the diet in your daily routine.

Use different ingredients  to make some delicious and amazing dishes with mouth watering flavours and add a nutrition pact staple food item to your diet.

Millet Cookies for guilt free snacking

Millet Cookies for guilt free snacking

Millet Cookies: Gluten Free, Guilt Free and A Healthy way of Snacking!

Do you also think that millets are only the food for animals? In olden days millets were used mainly as fodder for cattle. But the recent changes towards healthy eating have brought a lot of popularity to this wonder grain.

Millets are primarily grown in Africa and India and have been a staple food in the diet of villagers and our forefathers for ages. Unfortunately during the food revolution and use of processed products, we moved away from millets and the health benefits they provide.

A study by Celiac Disease Foundation shows that Millets are gluten-free and hence can be a perfect guilt-free snack. In addition to this, they can be very filling and will prevent you from binge eating by keeping you full.

Nutritional Benefits of Millets:

  1. Millets are a rich source in proteins and can be used to substitute meat in a vegetarian diet.
  2. Millets are also high in iron, magnesium, phosphorous and potassium.

Cookies are one of the healthiest options when it comes to snacking and adding healthy ingredient makes it guilt-free. Millet Cookies are baked, are easy to digest and taste absolutely delicious.

It can be a perfect all-time snack. You can have millet cookies with milk for your breakfast, mid-day or evening snack as well. What could be more delicious than having your favourite cookies with natural and fresh ingredients like cardamom, cumin, oregano and have a punch of flavour in your mouth?

A Study by US National Library of Medicine indicate that millets also help in reducing cholesterol, prevent premature greying of hair and make your skin look fresh and young. It also contains the amino acid, tryptophan, which works as a natural relaxant. It is one of the best sources of calcium and vitamin D and thus helps in strengthening the bones as well.

Knowing about such amazing health benefits millet cookies is the easiest and yummy way of adding this superfood to your diet.

Shastha Food brings to you a range of millet cookies with an option for everyone. Our range includes multi Millet Masala Cookies, Pearl Millet Cardamom Cookies, Finger Millet Pineapple cookies, Fox Millet Strawberry cookies etc

And these to your diet and enjoy the amazing benefits.

Stay Healthy!!

Please visit us our site "Shastha Millet Cookies"


Quinoa can be part of Indian food

Quinoa can be part of Indian food

Quinoa: Why is it the ultimate choice for the health freaks?

Quinoa pronounced as ‘keen-wa’ has taken the food industry by storm in last couple of years and is still going strong as the ultimate food choice for health cautions people.

Why is this food ingredient becoming so common in Indian households? To answer that let's start by understanding facts about the nutritional benefits of Quinoa. Quinoa is gluten-free, high in protein and has all the nine essential amino acids.

If you have a busy work schedule and are trying to eat healthy, Quinoa can be the ‘golden’ ingredient that provides highest quality protein and balanced carbs in your meal. And if you hate cooking, then it’s a wonder food for you. It’s easy to cook, tastes delicious, is filling and can be used in endless ways - salads, pulao, upma and more.

It is one of the most flexible food item that can be used as a side dish or blended easily into the main course. It holds on to the spices very easily and hence caters to the taste of almost all palettes from low, medium to fiery hot.

Now after reading so many good things about Quinoa your question would be how to cook this wonder food? The answer is simple, and the cooking process is even simpler. If you know how to cook rice you have won the battle to cook this superfood.

This super nutritious grain cooks very easily in no time and can be used in multiple ways.

A simple ratio of ingredients and the dish is ready.

  • Use 2:1 ratio of water to Quinoa while you are cooking.
  • Bring water to boil and add the grain to it, and let it simmer on low temperature.
  • Use a fork to separate the grains. Quinoa expands in water while being cooked and absorbs the liquid in it.
  • Voila! Your Quinoa is ready to eat.

We have compiled a cookbook of Indian recipes made out of Quinoa. Each of them have been meticulously tried and then suggested. Some of the popular recipes include

  • Quinoa Upma
  • Quinoa Pongal
  • Quinoa Bread Vada
  • Quinoa Bagala Bath
  • Red Quinoa Ladoos

You can download the complete recipe book HERE.

Try these healthyand easy quinoa recipes.You can add both Red Quinoa and White Quinoa to your diet.We also carry organic Quinoa sources from USDA certified farms.In addition to this, if you are looking for a quick & healthy substitute - you need to try diet Shastha Quinoa flakes to your diet.

Quinoa is the natural protein booster to your diet. When do you begin to add this to your diet?

Please visit us our site Shatha "Quinoa Products"


Why Do You Need To Switch To Organic Dals?

Why Do You Need To Switch To Organic Dals?

Why Do You Need To Switch To Organic Dals?

Dals have been a staple food in Indian diet, it has been consumed since ages due to the health and nutritional benefits that it offers.

Organic Dals are now becoming the first choice of every household and have been used in making several delicious and mouth-watering recipes. The question here arises that what is wrong with the age-old dal being used?The answer lies in the process that is used in making these dals.

When dals and pulses are polished, in the process of husk removal in order to make it look shinny, the nutrients present in them get decreased considerably. Moreover, artificial colours and powder ingredients are also added to this process which further decreases the natural taste and flavour of the dals.

On the other hand, unpolished and organic dals have the fibre and nutrient content still intact and are very good for health.

Organic dals being the healthiest of all, should be the ones that you incorporate into your diet instead of unpolished and polished dal. “Organic” refers to the fact that no chemicals have been used in the process of cultivation of the food item. Thus, organic dals or pulses are chemical free.

Organic dals are rich in protein and also act a great food in weight management as well.

It contains 35% protein which is more than the protein content in meat and poultry food products.

We have a wide range of organic dal/lentils according to the choices of different people such as:


  • Shastha Organic Toor Dal
  • Shastha Organic Moong Dal
  • Shastha Organic Chana Dal
  • Shastha Organic Kabuli Chana Dal
  • Shastha Organic Whole Green Moong
  • Shastha Organic Urid Gota Dal
  • Shastha Organic Urid Split Dal

At Shastha Foods, we are passionate about bringing you ingredients that are grown in pesticides free environments. Now your food will taste more aromatic and flavourful, same as back home.

visit us at


Happy Shopping!!





The oils that are used for everyday cooking are extracted from seeds, fruits, vegetables and nuts. There are several ways to extract oil from plants and trees.

The way any oil is extracted affects the taste of the oil in your food and the amount of nutrients that the oil has in it. Cold pressed oils retain all their flavour, aroma, and nutritional value, making these oils great for cooking and skin care requirements. The cold pressed extraction process does not need an external substance as with other methods. The seeds are crushed and pressed in order to extract the oil in the most natural way.


Cooking is the primary use for cold-pressed oils. Sesame Chekku, Peanut Chekku and Coconut Chekku oil are some of the varieties of cold pressed oils currently used for cooking, salad dressings and baking as well. ‘Chekku’ means wood press or cold press in ‘Tamil’. Cold press or Chekku has been used as one of the ancient method of extracting oils for decades.

Cold pressed oils are naturally cholesterol free and have zero trans fatty acids. This is a healthy and tasty alternative for people who have high cholesterol issues or those who are trying to manage their weight.

Cold pressed oils have high nutritive content than the oils that are extracted from the conventional heat extraction method. The major nutrients extracted from vegetable and seed oils are usually  - zinc, magnesium, iron and calcium. These are present in higher percentage in cold pressed oils. The overall nutritional value is better due to high antioxidant content present in it which, on the contrary, is low in conventional oils. They are also rich sources of oleic acid that help boost your immune system and overall health of your body.

In addition to cooking, when cold pressed oils are used for skincare, either directly or as an ingredient in skincare products, the results are very promising.

At Shastha Foods, we have a wide range of cold pressed oils that have been made with the same ‘wooden press’ method of extracting oil as used for generations back in India. This includes Sesame Chekku Oil, Peanut Chekku Oil and Coconut Chekku Oil.

Please visit our online store and check out the range of cold press oils.

Enjoy the rich taste and aroma of cold pressed oils in your food with Shastha Foods Chekku Oils.