We sell Exotic Fruits, Flowers and Vegetables that are normally not available in the local shops and markets in Chennai.

Our produce include Lettuces & Salads, Greens, Continental, Chinese & Thai vegetables, Mints, Herbs, Sprouts, Microgreens, Cherry Tomatoes, Ready-to-eat Salads, Exotic Fruits, and Flowers.

We supply once per week: on Fridays. You can place your orders at any time. However, Orders received by the end of the day on Tuesday can be picked-up by Friday the same week.

We deliver home to you against a delivery charge. You can also choose

to pick-up your orders on Fridays from one of our pick-up locations in the City.

Contacts:
Mr.Deepak Tirumalkannan, Sales Assistant. Mobile: +91-87544 20727 

Email: deepak@green-goblin.in

Ms. Aruna Santhakumar, Sales Assistant. Mobile: +91-97909 82723
Email: aruna@green-goblin.in

Aditi Vasu, Proprietor:
Mobile: +91-87544 80310

 

 

        

Recipes

Garlicky Collard Greens

December 09, 2018

Collard greens can be sandy, so to clean them, submerge them in water to loosen any grit, then wash and dry. This technique of blanching the collard greens in boiling water, then sautéing them takes away any bitterness. SERVES: 4INGREDIENTS: 500 g chopped collard greens2 Tbsp olive oil4 cloves garlic, minced (about 4 tsp)DIRECTIONS: 1. Bring large pot of water to a boil. Add collard greens, and simmer 5 minutes. Drain. 2. Heat olive oil in same pot over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden brown and fragrant. 3. Add greens, and sauté 5 minutes, or until tender. Season with salt and pepper, and serve warm. SOURCE: https://www.vegetariantimes.com/recipes/garlicky-collard-greens    

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Fennel Gratin

November 26, 2018

Bored of the same old side dishes? Fennel is a versatile veggie that goes gorgeously with fish. SERVES: 4  INGREDIENTS:4 large fennel bulbspinch grated nutmeg1 garlic clove crushed200 ml double cream50g parmesan DIRECTIONS: Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil Trim the fennel tops, then cut into wedges Boil for 5-6 mins, then drain well. Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the Parmesan, then bake for 20 mins until golden. SOURCE: https://www.bbcgoodfood.com/recipes/4784/fennel-gratin

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