Hamari Process — kaise bante hain?
Sidhi Marwadi ke tel Kachchi Ghani cold-press se bante hain — Kachchi Ghani press ~50 RPM par, taapmaan 40°C se kam. Masale patthar ki chakki (stone grinder) par piste hain, dry vegetables Thar ki dhoop me sukhte hain, aur sab kuch chhote batch me banta hai. Solvent extraction ki licence hamare paas hai hi nahi — woh hamara tareeka nahi hai.
Kaushalya Choudhary — MasterChef India Season 8 · Top 12; creator of 'Sidhi Marwadi', Rajasthani bhasha ka pehla cooking YouTube channel (17 lakh+ subscribers); sabhi social channels par 50 lakh+ followers
Tel kaise nikalta hai — Kachchi Ghani kya hai?
Kachchi Ghani press me beej dheere-dheere pise jaate hain — koi tez garmi nahi, koi chemical nahi. Raftar itni kam (~50 RPM) isliye rakhi jaati hai ki ragad se taapmaan 40°C ke paar na jaaye: garmi tel ki khushboo aur natural gaadhapan cheen leti hai. Nikla hua tel sirf chhana jaata hai aur seedha bottle hota hai — bina chemical refining ke. Isi ko Kachchi Ghani kehte hain (yahi sahi spelling hai).
Saaf baat: solvent extraction ki licence hamare paas hai hi nahi. Hum woh kar hi nahi sakte, aur karna bhi nahi chahte.
Masale kaise piste hain?
Haldi, lal mirch aur dhaniya patthar ki chakki par piste hain — dheemi, thandi pisai, 40°C se kam. Har batch pisai se pehle haath se chhanta jaata hai.
Ker-sangri jaise dry vegetables kaise banti hain?
Ker, sangri, kachri, gunda aur panchkuta ka mix — yeh Thar ke desert ki upaj hai. Inhe waise hi dhoop me sukhaya jaata hai jaise Marwar ke gharon me sadiyon se hota aaya hai. Dhoop-sukhai natural hai; isliye pakane se pehle bhigona zaroori hota hai — vidhi har pack par aur Rasoi Guides me hai.
Achar kaise banta hai?
Ghar ki vidhi, chhote batch: ker, keri, nimbu aur haldi ke achar hamari unit me NaariGram ki mahilayein banati hain — koi added preservative nahi. Achar ki vidhi product ke hisaab se alag hai. Keri achar me cold-pressed mustard oil, Nimbu/Hari Mirch/Haldi achar me cold-pressed groundnut oil aur Ker achar me groundnut aur mustard oil hain. Har pack ki ingredients list product page par dekhein. Kaanch ya food-grade packing me, batch number ke saath.
Quality par bharosa kaise karein?
- Har pack par batch number aur best-before printed hota hai.
- FSSAI (Food Safety and Standards Authority of India) Central Licence ke saath — poori jaankari Certifications par.
- Best-before pack par printed hai: tel 12 mahine, baaki products (masale, dry vegetables, achar) 9 mahine — har product ka exact detail uske page par hai.
- Chhote batch — taaza pisai, lambi shelf-warehouse nahi.
- Jo hum nahi karte (solvent extraction, chemical refining), woh saaf likh dete hain.
Aksar poochhe jaane wale sawaal
Kachchi Ghani ka matlab kya hai?
Kachchi Ghani matlab ghani press par dheemi, thandi pisai — beej ko bina garam kiye tel nikalna. Hamare Kachchi Ghani press ~50 RPM par chalte hain aur taapmaan 40°C se neeche rehta hai, isliye tel ki natural khushboo aur gaadhapan bana rehta hai.
Kya aap solvent extraction ya refining karte hain?
Nahi. Solvent extraction ki licence hamare paas hai hi nahi — hum sirf Kachchi Ghani cold-press karte hain. Tel ko bina chemical refining ke, sirf chhaan kar bottle kiya jaata hai.
Masale patthar ki chakki par kyun piste hain?
Tez machine pisai me garmi se masale ki khushboo ud jaati hai. Patthar ki chakki dheemi chalti hai aur taapmaan 40°C se kam rehta hai — isliye haldi, mirch aur dhaniya ki khushboo aur rang bane rehte hain.
Dry vegetables kaise sukhate hain?
Ker, sangri, kachri aur panchkuta Thar ki parampara se dhoop me sukhaye jaate hain — koi artificial drying chemical nahi. Isi liye inka swad wahi rehta hai jo Marwar ke gharon me hota aaya hai.
Batch chhote kyun hote hain?
Kachchi Ghani press aur chakki dheeme hain — yeh design ka hissa hai. Chhote batch ka matlab: taaza pisai, har batch par apna batch number aur best-before, aur quality par poora dhyaan.