Hamara Mix Daale Aapki Recipe Mein Naya Twist

Hamara Mix Daale Aapki Recipe Mein Naya Twist

VEGIT ALOO MASH INDIA'S LARGEST SELLING POTATO FLAKES 1Kg > 6 Kgs Fresh Raw Potatoes Per 100g Energy Kcal 365.00 Total Fat 0.85 Saturated Fat g 0.42 Cholesterol mg 0.0 Trans Fat g 0.0 Total Carbohydrate g 79.0 Protein g 10.4 Dietary Fibre g 12.9 Sugar g 0.0 Sodium mg 62.0 Vitamin A mg 160.0 Vitamin C mg 30.8 Iron mg 2.5

FUNCTIONS AND BENEFITS Apart from its usage as a substitute of mashed potatos, dehydrated potato flakes can be used as a nutritional base and a neutral product that complements a variety of ingredients. They can stand alone or be used as an ingredient in baked goods, frozen foods, ready to eat meals, soups, sauces and snack foods. FUNCTION BENEFIT SNACK MANUFACTURER GENERAL FOOD MANUFACTURER BAKERIES CATERERS/ INSTITUTIONS RESTAURANTS Binder The free starch present in dehydrated potato flakes holds meat together. Yield Improvement The weight of added potatoes and the resulting absorption of moisture may increase dough yield for baked goods. Breading Use potato flakes alone or combined with flour, cornmeal or crushed corn flakes to create breading for fish, meat or vegetables. For fried foods, the use of dehydrated potatoes can provide for a crispy texture sometimes associated with other breading materials. VEGIT ES Decoration Prepared mashed potatoes can be squeezed from pastry tubes to decorate casseroles and improve food presentation. Extender Flakes can be added to burgers or patties before cooking, thus requiring less meat per burger. Flavour Enhancer Flakes can be used to produce potato-flavoured snacks and baked goods. When used in bakery products at inclusion levels of at least 10%, they impart a potato flavour and soft mouth feel to the product. Snack foods generally use a much higher level of inclusion. Humectant/ Shelf Life Extender At low inclusion levels of less than 5%, dehydrated potatoes serve as an anti-staling or crumb softening agent in bakery applications, with no alteration of the taste profile. Because of their moisture retention abilities it slows the drying affect associated with staling. Texture Enhancer At inclusion levels of around 10% dehydrated potatoes will produce end-products with a unique potato flavour and soft eating characteristics. For instance, the addition of potato flakes to recipes will create a moist texture for cakes, doughnuts, breads, rolls and pastry items. Added to snacks, they create a light and crispy texture. Thickening Agent Add potato flakes directly from the package to broths, gravies, sauces and stews to thicken. Uniformity Dehydrated potato flakes can be used in salty snacks such as fabricated chips to create a more uniform shape. Colour Enhancer In baked goods such as bread, cakes and cookies the addition of dehydrated potatoes can enhance crust colour, producing a thicker and darker crust. SPECIFICATIONS PHYSICAL CHEMICAL Product Potato Flakes (Normal) Moisture 8% (max) Reducing Sugar 2.5% (max) Sulphur Di oxide 250ppm (max) Bulk Density 200-300gm/lt MICROBIOLOGICAL SPECIFICATION Total Plate Count 40,000cfu/gm(max) Coliforms 10cfu/gm(max) Yeast and Moulds 100cfu/gm(max) E. Coli Nil Salmonella Negative in 25gm Standard Particle Size 500µ - 2812µ Bulk Density 200 300 gm/lt % Retained in 2812µ 40±20% % Retained in 1405µ 30±15% % Retained in 500µ 15±10% % Pass through 500µ 5±5% Higher density material or smaller particle size material can also be made on order Illustration: e.g. (particle size of 150µ 500µ) Bulk Density 550 to 600g/lt Particle Size Distribution % Retained in 500µ 10±05% % Retained in 250µ 54±05% % Retained in 150µ 22±05% % pass through 150µ 15±05% AMAZING VALUE

SHAMMI KEBAB ALOO TIKKI SHAMMI KEBAB ALOO TIKKI 1kg 1.5kg 0 0 2.5kg 18-20g approx 138 1kg 2.0kg 0 0 3kg 30g 100 Energy Kcal 412.96 Energy Kcal 399.1 Protein g 11.87 Protein g 11.66 Total Carbohydrate g 65.18 Total Carbohydrate g 66.92 1. Add 150 ml warm water to 100 g of Shammi Kebab Mix. Mix well and leave for 10 minutes. 2. Make small balls and flatten them. 3. Deep fry in hot oil and serve hot with tomato sauce or green chutney. Dietary Fibre g 23.12 Sugar g 0.00 Total Fat g 11.64 Saturated Fat g 1.49 Unsaturated Fatty Acid g 10.15 Trans Fat g 0.00 1. Add 150 ml warm water to 100 g of Aloo Tikki Mix. Mix well and leave for 10 minutes. 2. Make small balls and flatten them. 3. Shallow fry in oil on tawa till golden brown and crispy. Serve hot with tomato sauce or green chutney. Dietary Fibre g 11.68 Sugar g 2.39 Total Fat g 9.42 Saturated Fat g 5.23 Unsaturated Fatty Acid g 2.18 Trans Fat g 1. 75 Ingredients: Potato flakes (44.1%), Black gram (30.6%), Veg. oil (10%), Onion bits (6%), Common salt (3%), Cinnamon, Spices & Condiments. Sodium mg 1010.7 Vitamin C IU 5.91 Calcium mg 83.1 Iron mg 4.0 Ingredients: Potato flakes (72.7%), Potato starch (10.5%), Edible vegetable fat (8%), Cheese powder (3.5%), Common salt, Maltodextrin, Mixed spices, Oleoresin. Sodium g 1.2 Vitamin C mg 8.5 Calcium mg 55.42 Iron mg 1.32 SHAMMI KEBAB KI EK AUR TWIST RECIPE* (QUESADILLAS ) ALOO TIKKI KI EK AUR TWIST RECIPE (NAMKEEN DOUGHNUTS) Add warm water to 100 gm of Vegit Shammi Kebab mix. Keep aside for 10 mins. Divide it into 4 equal portions. Spread 1 portion of the mix on 1 half of the roti. Sprinkle 2 tbsp of mozzarella cheese on it. Fold to make a semi-circle. Cook on a tawa using ½ tsp of oil till both sides are golden brown. Cut into halves. Serve hot. Add warm water to the Vegit Aloo Tikki Mix. Stir well and keep aside for 10 mins. Dissolve yeast in 100 ml water and sugar. Keep aside for 10-15 mins. Sieve maida, add ajwain, dissolved yeast, Aloo Tikki Mix and knead well. Add 50 ml milk and knead into soft dough. Keep aside for 15 mins. With hand mix the margarine, pepper powder and salt. Place the dough on it. Knead well till the margarine gets fully absorbed. Divide into 8 equal portions. Shape each portion into a ball. Flatten it into a tikki. Cut the middle portion to make it

CHEESE BALLS HARA BHARA KEBAB CHEESE BALLS HARA BHARA KEBAB Mixes + Water) 1kg 1.5kg 0 200g 2.5kg 8.0g 312 1kg 2kg 0 0 3kg 15g 200 1 2 3 Energy Kcal 351.1 Energy Kcal 370.8 Protein g 9.34 Protein g 12.23 Total Carbohydrate g 74.15 Total Carbohydrate g 69.67 1. Add 150 ml warm water to 100 g of Cheese Balls Mix. Mix well and leave for 5 minutes. 2. Make small balls and roll them in bread crumbs *. 3. Deep fry in oil and serve hot with accompaniments like tomato sauce or mayonnaise. Dietary Fibre g 6.16 Sugar g 17.33 Total Fat g 3.96 Saturated Fat g 2.36 Unsaturated Fatty Acid g 1.6 1. Add 200 ml warm water to 100 g of Hara Bhara Kebab Mix. Mix well and leave for 5 minutes. 2. Make small balls and flatten them. 3. Deep fry in oil and serve hot with accompaniments like tomato sauce or green chutney. Dietary Fibre g 12.87 Sugar g 6.49 Total Fat g 6.73 Saturated Fat g 0.70 Unsaturated Fatty Acid g 5.55 Trans Fat g <0.2 Trans Fat g <2.0 Ingredients: Potato flakes (53.89%), Cheese powder (15%), SMP (6%), Potato starch (5.5%), Maltodextrin (5%), Onion bits(5%), Vegetable fat (4%), Common salt (2.8%), Spices Cheese flavour. Additional Requirements: * Sodium mg 1704 Vitamin C mg 6.05 Calcium g 215.33 Iron mg 4.6 Ingredients: Potato flakes (56.2%), Dehydrated green peas (11%), Potato starch (9%), Dehydrated spinach (4.55%), Vegetable oil (6%), Onion bits (5%), Common salt (3%), Kasuri methi, Mixes spices & Oleoresin. Sodium g 1.4 Vitamin C mg 12.1 Calcium mg 145.4 Iron mg 5.3 CHEESE BALLS KI EK AUR TWIST RECIPE (TANDOORI CHEESE BALLS STICK) HARA BHARA KEBAB KI EK AUR TWIST RECIPE (WONTON/DESI DUMPLINGS) Make cheese balls from the mix. Arrange red capsicum, cheese ball, onion, green capsicum and yellow capsicum on wooden sticks and keep aside. Make a marinade mixing tandoori masala, curd, ginger garlic paste and salt. Coat the sticks with the marinade. Grill in a 200ºC pre-heated oven for 12-15 mins. Serve hot. Add warm water to the packet of Vegit Hara Bhara Kebab Mix. Keep aside for 5 mins. Meanwhile, heat 2 tbsp oil in a wok. Add onions and garlic, and sauté till light brown. Pour this over the Vegit Hara Bhara Kebab Mix. Mix well. Add the mozzarella cheese. Mix again. Divide the mix into equal portions. Place one wonton wrapper on a clean dry surface. Put one portion of the stuffing into one wonton wrapper and fold it together. Use maida and water for sticking. Deep fry till it is golden brown. Serve hot with condiments.

BURGER PATTY SOYA ROLL BURGER PATTY SOYA ROLL 1kg 1.75kg 1:1 (Corn flour+ Maida -150g each) +600ml water 300g 2.75kg 55g 50 1kg 1.5kg 0 0 2.5kg 20g 125 1 2 3 1. Add 175 ml warm water to 100 g of Burger Patty Mix. Mix well and leave for 5 minutes. 2. Make small patty balls (40 g each) of the mixture and flatten them in the shape of a patty. Dip the patty in liquid batter mix* and roll in bread crumbs.** 3. Deep fry the patty in oil and serve hot with burger and chutney/sauce. Ingredients: Potato flakes (58.75%), Veg fat (8%), Maltodextrin (5%), Dehydrated vegetables (Green peas, Carrots, Capsicum, French beans, Onion bits), Cheese powder (4%), Common salt (2.2%), SMP, Tomato powder, Red chilli flakes, Spices & Oleoresin. Additional Requirements: **, * (cornflour 50%, maida 50%) Energy Kcal 404.3 Protein g 8.71 Total Carbohydrate g 72.52 Dietary Fibre g 6.37 Sugar g 16.68 Total Fat g 8.82 Saturated Fat g 4.97 Unsaturated Fatty Acid g 3.85 Trans Fat g 0.65 Cholesterol mg 2.44 Sodium g 1.34 Vitamin C IU 166.40 Calcium g 0.19 Iron mg 17.18 1. Add 150 ml warm water to 100 g of Soya Roll Mix. Mix well and leave for 5 minutes. 2. Make small balls from the dough and give them cylindrical shape. 3. Deep fry the rolls and serve hot with accompaniments like tomato sauce or mayonnaise. Ingredients: Potato flakes (36.4%), Soya granules (28%), Veg. oil (8%), Onion bits (5%), Potato starch (5%), Cheese powder (5%), Capsicum bits (2.5%), Carrot bits (2.5%), Common salt (2%), Tomato powder (2%), Green chilli powder, Spices & Condiments. Energy Kcal 408.12 Protein g 20.23 Total Carbohydrate g 54.98 Dietary Fibre g 14.53 Sugar g 0.00 Total Fat g 11.92 Saturated Fat g 1.58 Unsaturated Fatty Acid g 10.34 Trans Fat g 0.00 Sodium mg 1066.4 Vitamin C IU 10.79 Calcium mg 154.2 Iron mg 10.0 BURGER PATTY KI EK AUR TWIST RECIPE (CRISPY CANAPÉS) Add 150 ml warm water to the Vegit Burger Patty Mix. Stir well and keep aside for 5 mins. Add grated cheese, mozzarella cheese and 50 ml water. Mix well. Divide it into 8 equal portions. Lightly toast the bread slices. Apply 1portion of the mix on each slice and spread evenly. Toast till the top turns golden. Cut the slices into triangles and serve. SOYA ROLL KI EK AUR TWIST RECIPE (SWEET AND SOUR SOYA ROLL) Add 150ml warm water to the Vegit Soya Roll Mix. Stir well and keep aside for 5 mins. Divide into 10 equal portions shaped like nuggets. Deep fry till it is golden brown. Drain and keep aside. Heat 2 tbsp oil in a saucepan; add onions and garlic, sauté for 4-5 mins on medium flame till golden brown. Add the sauces. Mix well over medium flame for half a minute. Add the nuggets and toss gently. Sprinkle chopped spring onion leaves. Serve hot.

VEG CUTLET ALOO BONDA VEG CUTLET ALOO BONDA Besan Mix 1:1 (Corn flour+ 1kg 1.5kg Maida -150g each) +800ml water 300g 2.5kg 30g 83 1kg 2kg 800g Besan +1000ml water 0 3kg 40g 75 1 2 3 1. Add 150 ml warm water to 100 g of Veg Cutlet Mix. Mix well and leave for 5 minutes 2. Make small cutlet balls and flatten them or shape them using moulds. Dip the cutlets in liquid batter mix* 3. Roll the dipped cutlets in bread crumbs.** Fry the cutlets in oil and serve hot with accompaniments like tomato sauce or green chutney Ingredients: Potato flakes (74.9%), Refined vegetable oil (8%), Dehydrated carrot bits (4%), Common salt (3%), Dehydrated green peas (3%), Dehydrated capsicum bits, Dehydrated french bean, Mixed spice & Oleoresin. Additional Requirements: **,* (cornflour 50%, maida 50%) Energy Kcal 392.9 Protein g 11.13 Total Carbohydrate g 67.95 Dietary Fibre g 18.08 Sugar g 3.92 Total Fat g 8.51 Saturated Fat g 1.39 Unsaturated Fatty Acid g 6.95 Trans Fat g 0.00 Sodium g 1.6 Vitamin C mg 13.88 Calcium mg 63.4 Iron mg 6.0 1. Add 200 ml warm water to 100 g of Aloo Bonda Mix. Mix well and leave for 5 minutes. 2. Make oval shaped balls and dip into besan mix.* 3. Deep fry in oil and serve hot with accompaniments like tomato sauce or green chutney.. Ingredients: Potato flakes (64.15%), Onion bits (12%), Vegetable oil (10%), Common salt (3%), Maltodextrin, Amchur powder, Sugar powder, Spices & Oleoresin. Besan mix: Bengal gram flour (96.5%), Common salt (2%), Raising agent (E500-11) and Dehydrated curry leaves. Additional Requirements: Besan Mix* Energy Kcal 407 Protein g 8 Total Carbohydrate g 69 Dietary Fibre g 13.8 Sugar g 7.8 Total Fat g 11 Saturated Fat g 2.7 Unsaturated Fatty Acid g 8.2 Trans Fat g 0.00 Sodium g 1.2 Vitamin C mg 7.7 Calcium mg 74 Iron mg 4 VEG CUTLET KI EK AUR TWIST RECIPE (CHEESY CROQUETTE) Add 1 cup of warm water to the Vegit Cutlet Mix. Stir well and keep aside for 5 mins. Divide into 12 portions. Shape each portion into a croquette. Stuff ¼ tsp of cheese into each croquet. Add ½ cup water to the batter mix. Stir well. Dip and coat the croquettes with the batter. Roll them on the bread crumbs. Deep fry. Serve hot. ALOO BONDA KI EK AUR TWIST RECIPE (SPROUT BONDA CHAAT) Add warm water to the Vegit Aloo Bonda Mix. Keep aside for 5 mins. Add oil and 3 tbsp maida to the mixture. Knead well. Divide it into 6 8 equal portions. Shape each portion into a flat, round tikki and deep fry till it is golden brown. Keep aside. Mix the besan, water, onion, chilli powder and salt. Make small pakodas by deep frying the mixture. To serve, place the fried tikkis on individual plates, put a couple of pakodas and 2 tbsp of mixed sprouts on each tikki. Top with green chutney, little beaten curds, date chutney, all the masala powders, sev and salt. Garnish with coriander leaves and serve.

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