Basics of Papad, Pickles and Masala Powder making
Category : product
Course Id: NAR/N3028
This program provides the necessary skills and knowledge to become a skilled producer of papads, pickles, and masala powders. It emphasizes entrepreneurship, personal skills, and adherence to health, safety, and sustainability standards throughout the production process.
Videos are available in these languages: English, Hindi, Bengali, Gujarati, Kannada, Malayalam, Marathi, Odia, Punjabi
Chapter 1 - Papad
Papad
Chapter 1A - Introduction to Papad
Introduction to Papad
Chapter 1B - Types of Papad
Types of Papad
Chapter 1C - Selection of Ingredients
Selection of Ingredients
Chapter 1D - Ingredients Mixing Process
Ingredients Mixing Process
Chapter 1E - Flour Making Process
Flour Making Process
Chapter 1F - Final Output of Papad
Final Output of Papad
Chapter 1G - Rice Papad Making
Rice Papad Making
Chapter 1H - Udat Papad Making
Udat Papad Making
Chapter 1I - Preservation
Preservation
Chapter 1J - Role of Packing
Role of Packing
Chapter 2 - Pickle
Pickle
Chapter 2A - Introduction to Pickle
Introduction to Pickle
Chapter 2B - Types of Achaar
Types of Achaar
Chapter 2C - Medicinal Value of Pickle
Medicinal Value of Pickle
Chapter 2D - Selection of Raw Materials
Selection of Raw Materials
Chapter 2E - Cutting & Mixing of Ingredient
Cutting & Mixing of Ingredient
Chapter 2F - Mix Veg & Chilli Pickle Making
Mix Veg & Chilli Pickle Making
Chapter 2G - Lemon Pickle Making
Lemon Pickle Making
Chapter 2H - Importance of Packing of Achaar
Importance of Packing of Achaar
Chapter 2I - Promote Innovation in Identifying New Varieties
Promote Innovation in Identifying New Varieties
Chapter 2J - Preservation of Achaar
Preservation of Achaar
Chapter 2K - Problems of Artificial Preservation & Importance of Preservation
Problems of Artificial Preservation & Importance of Preservation
Chapter 2L - Amla
Amla
Chapter 3 - Masala Powder
Masala Powder
Chapter 3A - Introduction to Masala Powder
Chapter 3A - Introduction to Masala Powder
Chapter 3B - Types of Masala
Types of Masala
Chapter 3C - Garam Masala Making
Garam Masala Making
Chapter 3D - Chaat Masala Making
Chaat Masala Making
Chapter 3E - Pav Bhaji Masala Making
Pav Bhaji Masala Making
Chapter 3F - Panipuri Masala Making
Panipuri Masala Making
Chapter 3G - Selection of Raw Materials and Their Medicinal Value
Selection of Raw Materials and Their Medicinal Value
Chapter 3H - Timeline to Roast the Spices
Timeline to Roast the Spices
Chapter 3I - Grinding the Raw Materials
Grinding the Raw Materials
Chapter 3J - Importance of Packing
Importance of Packing
Trainee Testimonials
Entrepreneur
Kanyakumari
I learnt Papad, pickle, and masala powder course in the RSETI training center, which helped me grow in my life, and now I'm an entrepreneur.
Entrepreneur
Kodimunai, Kanyakumari
Before joining the RSETI training for the Papad, Pickle, and Masala Powder course, I had no hope in life. The training taught me how to prepare these products with ease, and now I run a successful pickle business in my hometown.
Entrepreneur
Kanyakumari
I learnt Papad, pickle, and masala powder course in the RSETI training center, which helped me grow in my life, and now I'm an entrepreneur.
Entrepreneur
Kodimunai, Kanyakumari
Before joining the RSETI training for the Papad, Pickle, and Masala Powder course, I had no hope in life. The training taught me how to prepare these products with ease, and now I run a successful pickle business in my hometown.
