MODERN
INDIAN
BRINGING CONTEMPORARY INDIAN
DISH IDEAS TO YOUR KITCHEN,
GIVING YOU THE FREEDOM TO
CUSTOMISE AND MAKE YOUR OWN.
CONTENTS
Hello World
3
INTRODUCTION
Recipes
4-13
14-19
20-27
28-33
34-35
36-37
INDIAN FLATBREADS
SALADS
INDIAN DAL
SOUPS & SNACKS
DESSERTS
DRINKS
Nutritional Information
Featured Products
2
38 - 45
46 - 49
Comprised of regional and traditional
dishes from across the subcontinent,
the rich variety of Indian cuisine found
within this guide provides flexible
all day dining solutions to increase
revenue and repeat business.
MEET THE CHEFS
ALEX HALL
CULINARY LEAD, UNILEVER
FOOD SOLUTIONS
The recipes featured in this guide
have been developed to give you
and your kitchen the flexibility to
deliver a modern Indian offer.
PAUL HAWKINS
CHEF, UNILEVER
FOOD SOLUTIONS
I have taken inspiration for this
guide from recently spending three
weeks travelling around India and
experiencing the exciting and
diverse range of cuisines on offer.
This guide has been designed to
reflect the growth of modern Indian
cuisine and with the aid of our expert
contributors we have created a
practical yet diverse menu solution
which will help you supplement
all areas of your business.
Regardless of your customers’ needs
and desires, whether sitting down to
eat a filling meal, catching a quick
on-the-go salad, all day grazing on a
range of delicious snacks or treating
themselves to indulgence, this allencompassing guide will help steer
your menu to success.
3
INDIAN
FLATBREAD
Offering an exciting
choice without
compromising on
speed of service.
4
High-street burrito and
sandwich concepts are
increasingly popular with
customers. Using the
featured flowchart, give your
customers the freedom to
choose what they want.
Top tip
A variety of breads can be
used here: try swapping
flatbread for chapati or paratha
to change up your offering.
FILL YOUR COUNTER WITH FLATBREAD
Start with your flatbread base, choose your combination
of proteins, salads and sauces and toppings, and create
an authentic Indian taste experience for your customer.
TOPPINGS
SALADS &
SAUCES
PROTEIN
BASE
BASE + PROTEIN + salad + sauce + topping
INDIAN FLATBREAD
PUNJABI SLOW
ROASTED LAMB
SHOULDER
KACHUMBER
SALAD
MINT &
CORIANDER
CHUTNEY
KOLKATA
CHICKEN
SPICED
CARROT
SLAW
SMASHED
CHANA
SWEETENED
YOGHURT
WADA PAV
RAITA
TAMARIND
CHUTNEY
5
PROTEINS
ALL RECIPES SERVE 10
PUNJABI SLOW ROASTED
LAMB SHOULDER
Ingredients
1.6kg
Shoulder of lamb
250g
KNORR Patak’sTM Butter Chicken Paste
500ml Water
Method
•
Place the lamb shoulder into a deep tray
and season with salt and pepper to taste.
•
Rub on the KNORR Patak’sTM Butter
Chicken Paste.
•
•
Pour the water into the base of the tray.
•
Cook at 140°C for 4-5 hours or until the meat
is falling from the bone.
•
Remove the meat from the oven and take out
of the tray.
•
•
•
Pull the meat, removing any large pieces of fat.
6
Cover the lamb with a sheet of greaseproof
paper and then cover again with foil.
Add in a little of the cooking liquid to keep it moist.
Keep hot to serve.
KOLKATA CHICKEN
Ingredients
50ml
Sunflower oil
20g
Caster sugar
5g
Cumin seeds
30g
Coriander, chopped
700g
Onions, sliced
750g
Chicken breast, skinless
25g
KNORR Professional Ginger Puree
100g
KNORR Patak’sTM Madras Paste
25g
KNORR Professional Garlic Puree
100g
Tomato puree
200ml Water
Method
•
Heat the oil in a pan and crackle the
cumin seeds.
•
Add the sliced onions and cook on a
medium heat until soft and golden brown.
•
Add the KNORR Professional Ginger
and Garlic Purees then add the KNORR
Patak’sTM Madras Paste.
•
Cook on a medium heat with 100ml of the
water to prevent the spices from burning.
•
Stir fry the chicken for 5-6 minutes or until
thoroughly cooked.
•
Add the tomato puree, remaining water and
sugar and cook for a further 3-4 minutes.
•
Add the fresh chopped coriander
then remove from the heat and cover
until needed.
7
Wada Pav, also known as the
Bombay Burger, is traditionally
served in a milk bun with deep
fried chilli and chutneys.
Ingredients
FOR THE POTATO MIXTURE
900g
Potatoes,
peeled and diced
5g
Yellow lentils
4g
Mustard seeds
100g
KNORR Patak’sTM
Korma Paste
30ml
Vegetable oil
5g
Red chillies
1g
Curry leaves
50g
Cornflour
40ml
Water
FOR THE BATTER MIXTURE
2g
Salt
2g
Turmeric
110g
Cornflour
110g
Gram flour
270ml Water
65g
65g
8
KNORR Patak’sTM
Butter Chicken Paste
KNORR Professional
Ginger Puree
WADA
Method
PAV
FOR THE POTATO MIXTURE
•
Boil the potatoes until tender.
Drain, then allow to steam off and cool.
•
Gently crush the potatoes, leaving some texture.
•
Heat the oil in the pan, then crackle the mustard
seeds and yellow lentils.
•
Add the curry leaves, red chilli and KNORR Patak’sTM
Korma Paste and cook for 5 minutes. Add the water
and allow to reduce until fully evaporated.
•
Add the crushed potatoes and mix through
ensuring all the spices have mixed through evenly.
•
Remove from the heat, season to taste and mix
through the cornflour.
•
Shape into 30 puck-shaped pieces
(accounting for 3 per person).
TOP TIP
FOR THE BATTER MIXTURE
Add the bhel puri
(see page 30 for
recipe) pots to the
end of the deli bar to
upsell, instead of the
usual crisps with
a sandwich.
•
Mix the salt, spices, gram flour
and cornflour together.
•
Whisk in the water and then the
KNORR Patak’sTM Butter Chicken Paste
and KNORR Ginger Puree until a
smooth batter is achieved.
TO COOK
•
•
Preheat a deep fat fryer to 160ºC.
•
Drain any excess oil before serving.
Coat each of the potato cakes in the
batter, shaking off any excess and
gently place in the fryer. Cook for
5-6 minutes until golden.
9
SALADS
& SAUCES
ALL RECIPES SERVE 10
KACHUMBER SALAD
Ingredients
Method
250g
Tomatoes
1
Lime
100g
Cucumber
1g
Cumin seeds
60g
Red onions
25ml
Vegetable oil
10g
Green chillies
10g
5g
Mint
5g
Coriander
KNORR
Professional
Ginger Puree
SMASHED
•
Dice the tomatoes
and cucumber.
•
Finely chop the coriander,
red onion and mint.
•
De-seed the green chilli
and finely chop.
•
Zest and juice the lime and
mix with the vegetable oil,
cumin seeds and KNORR
Professional Ginger Puree.
•
Mix all the ingredients
together and season to taste.
CHANA
Ingredients
240g
Tinned chickpeas (drained)
10g
KNORR Professional
Ginger Puree
40g
KNORR Patak’sTM Tikka Paste
60ml
Vegetable oil
3g
Turmeric
50ml
Water
10
Method
•
Heat half of the oil and cook
the KNORR Patak’sTM Tikka
Paste for 2 minutes.
•
Add the water and cook
until evaporated.
•
Place all of the ingredients into
a blender and blend together,
leaving a chunky texture.
Ingredients
200ml Plain yoghurt
RAITA
35g
Cucumber (seeds
scooped out)
35g
Red onions
Method
8g
Mint
3g
Ground Cumin
•
Peel the red onion and finely dice
along with the cucumber.
•
•
Finely shred the mint.
10gKNORR Professional
Garlic Puree
Pinch of Cayenne
Pepper to taste
Mix all ingredients together and
season with salt, pepper and a
pinch of Cayenne pepper to taste.
SPICED CARROT
Ingredients
200g
Carrots, peeled
70g
Red onions
8g
Coriander
8g
Mint
1g
Cumin seeds
FOR THE SPICED VINAIGRETTE
10g
KNORR Professional
Ginger Puree
•
Crackle the cumin seeds in a pan
then remove and allow to cool.
30ml
Vegetable oil
15ml
Orange juice
•
1g
Orange zest
120g
White cabbage
Whisk together the KNORR
Professional Ginger Puree, cumin
seeds, oil, orange juice and zest
until combined.
SLAW
Method
FOR THE CARROT SLAW
•
Cut the carrots into julienne (thin
strips) and finely slice the red onions.
•
•
•
•
Shred the cabbage finely.
Finely chop the coriander and mint.
Mix all the ingredients together.
Dress with the spiced vinaigrette
and season to taste.
11
TOPPINGS
ALL RECIPES SERVE 10
Toppings are an essential
part of any Indian dish,
adding a perfect balance
of flavour.
MINT & CORIANDER
CHUTNEY
Ingredients
65g
Mint
35g
Green chillies
130g
Coriander
4g
Ground cumin
50ml
Lemon juice
4g
Chilli powder
26g
KNORR
Professional
Garlic Puree
100ml Water
26g
KNORR
Professional
Ginger Puree
1g
Salt
5g
Caster Sugar
Method
12
•
Place all the ingredients into a blender and
blend until smooth.
•
Season to taste and keep chilled until needed.
SWEETENED
YOGHURT
TAMARIND CHUTNEY
Ingredients
300ml Water
90g
Tamarind Paste
20ml
Vegetable oil
2g
Ajwain seeds
1g
Chilli powder
1g
Ground ginger
150g
Caster sugar
2g
Salt
Method
FOR THE TAMARIND BASE
•
Add the water and tamarind paste to
a pan and bring to the boil. Reduce
by half.
•
Pass through a fine sieve, discarding
the tamarind seeds, then set aside.
FOR THE SPICES
Ingredients
400ml Plain yoghurt
40g
Caster sugar
•
Heat the oil then add the ajwain
seeds, ground ginger and chilli
powder and allow to crackle.
•
Remove from the heat and mix
into the tamarind base.
Method
TO FINISH
•
Whisk the yoghurt and sugar
together until evenly combined.
•
•
Set aside and keep chilled
until needed.
Reheat the chutney and add the
sugar and salt. Reduce until syrupy
and allow to cool.
13
SALADS
ALL RECIPES SERVE 10
MANGALORE STYLE
CHICKEN SALAD
Drawing inspiration from the authentic
Mangalorean chicken curry from the native
regions of Mangalore and Udupi, we have
created an exciting dish to add to your
grab-and-go offering or as part of your
salad counter.
Ingredients
FOR THE CHICKEN
1kg
Skinless chicken breast
75g
Mint
FOR THE DRESSING
75g
Coriander
50g
Tamarind Paste
100ml HELLMANN’S Light
Mayonnaise
65g
KNORR Patak’sTM Madras Paste
100g
Low fat plain yoghurt
30g
KNORR Professional
Garlic Puree
250ml Water
FOR THE CHILLI SWEET POTATO
900g
Sweet potato
TO ASSEMBLE
30g
KNORR Professional Mixed
Chilli Puree
500g
Red & white chicory
290g
Little gem lettuce
Vegetable oil
100g
Spice roasted channa
50ml
14
Method
FOR THE CHICKEN
•
Pre-heat the oven to 180ºC.
•
Dice the chicken breast and place into a mixing bowl, then add
the KNORR Patak’sTM Madras Paste and mix together.
•
Cover, chill and marinate for 2 hours.
•
Place the chicken onto an oven tray and bake for 15 minutes.
•
Blend the mint, coriander, tamarind paste and water together
then pour into a bowl.
•
Remove the chicken from the oven and add to the puree. Toss
together then pour onto a flat tray and allow to chill completely.
FOR THE CHILLI SWEET POTATO:
•
Peel and dice the sweet potato in to 2cm cubes.
•
Place into a mixing bowl along with the oil and KNORR
Professional Mixed Chilli Puree and toss together.
•
Pour the sweet potato onto flat oven tray and bake for
20 minutes, then remove from the oven and allow to cool.
FOR THE DRESSING
•
Whisk the HELLMANN’S Light Mayonnaise, yoghurt, water
and KNORR Professional Garlic Puree together then spoon
into portion pots.
TO ASSEMBLE
•
Wash and drain the chicory and little gem leaves,
then place into the bottom of a salad container.
•
Add the marinated chicken and sweet potato then sprinkle
over the spiced channa.
•
Serve with the dressing on the side.
15
SPICED LENTIL SALAD, ROASTED AUBERGINE
& PANEER WITH LIME PICKLE DRESSING
A different take on Dal, using lentils as a
base for this salad along with marinated
paneer and roasted aubergines.
Ingredients
FOR THE LENTILS
FOR THE DRESSING
TO ASSEMBLE
440g
Puy lentils
80ml
Water
80g
Baby leaf spinach
6g
Turmeric
70g
Lime pickle
600g
Kachumber salad
50g
KNORR Patak’sTM
Tikka Paste
10ml
Vegetable oil
100g
Punjabi spiced nuts
30ml
Lemon juice
80ml
Water
100g
Grapes
135ml Vegetable oil
Method
FOR THE ROASTED
AUBERGINE AND PANEER
FOR THE LENTILS
900g
Aubergine
400g
Paneer
75g
KNORR Patak’sTM
Tikka Paste
35g
KNORR Professional
Ginger Puree
35g
KNORR Professional
Garlic Puree
3g
Cumin seeds
2g
Nigella seeds
50ml
Vegetable oil
16
•
•
Boil the lentils and turmeric in cold water.
•
Heat the oil in a pan and cook out the
KNORR Patak’sTM Tikka Paste for around
3-4 minutes.
•
Add the water and cook until the water
has fully evaporated. Allow to cool.
•
Add the cooked paste to the oil, add
the lemon juice and whisk until fully
incorporated.
•
Slice the grapes and mix into the lentils
along with the tikka dressing, chopped
coriander and mint. Season to taste.
Simmer for around 20 minutes until
the lentils are al dente and then drain.
FOR THE GARNISH
•
In a bowl, mix the diced peppers,
red onion and tomatoes. Set aside.
•
Lightly chop the cashew nuts into
small pieces. Set aside.
•
Combine the oil, KNORR Patak’sTM
Tikka Paste, spices, KNORR
Professional Ginger and Garlic Purees.
•
Mix the paneer and aubergine with
the tikka marinade, place on the lined
tray and roast for 20-25 minutes
until golden. Allow to cool.
FOR THE DRESSING
•
Using a hand blender, blend the lime
pickle, oil and water until smooth
and silky. Place the lime dressing into
portion pots and set aside.
FOR THE ROAST AUBERGINE
AND PANEER
•
•
Preheat an oven to 180°C. Line an oven
tray with greaseproof paper.
Cut the aubergine and paneer in to
medium sized cubes.
TO ASSEMBLE
•
Put the lentils in the base of the
box and add in some baby leaf
spinach. Add in the roasted
aubergine and paneer.
•
Garnish with the diced vegetables
and crushed cashews.
•
Serve with the lime pickle dressing.
17
MAHARAJAH’S RICE SALAD
A vegan salad inspired
by traditional biryanis.
This colourful and fragrant
rice dish is sure to catch
your customers’ attention
on your salad bar.
WITH BOMBAY ROASTED
CAULIFLOWER
Ingredients
FOR THE JEWELLED RICE
600g
Basmati rice
150g
KNORR Patak’sTM Korma Paste
6g
Turmeric
1.6l
Water
80g
Dried cranberries
80g
Sultanas
240g
Tomatoes, deseeded
240g
Cucumber, deseeded
120g
Red onion
80g
Almonds, flaked
20ml
Lemon juice
15g
Coriander, chopped
15g
Mint, chopped
FOR THE TANDOORI CAULIFLOWER
1.4kg
Cauliflower florets
100ml Vegetable oil
18
20g
KNORR Professional Garlic Puree
20g
KNORR Professional Ginger Puree
4g
Turmeric
4g
Cumin seeds
TO ASSEMBLE
4g
Nigella seeds
4g
Pomegranate seeds
120g
KNORR Patak’sTM Tandoori Paste
20ml
Lemon juice
400g
Hot mango pickle.
(See page 27 for recipe)
150g
Cooked kale
Method
FOR THE JEWELLED RICE:
•
Wash the basmati rice in cold water until it
runs clear. Drain and add to a pan with the water
and KNORR Patak’sTM Korma Paste.
•
Bring to the boil and add the cranberries
and sultanas.
•
Simmer for around 20 minutes until the rice is
cooked. Drain the rice and allow to cool.
•
Dice the tomatoes and cucumber and finely slice
the red onion.
•
Mix with the cold rice along with the chopped
coriander, chopped mint, flaked almonds and
lemon juice. Season to taste.
FOR THE TANDOORI CAULIFLOWER:
•
Pre-heat oven to 170°c. Line an oven tray with
greaseproof paper.
•
Mix together the KNORR Patak’sTM Tandoori Paste,
oil, KNORR Professional Garlic and Ginger Purees
and spices.
•
Toss the cauliflower through the tandoori
marinade and place on the lined tray.
•
Roast for 25-30 minutes until tender and
caramelised. Set aside and allow to cool.
FOR THE KALE:
•
Boil the kale in seasoned water for 3-4 minutes
until tender.
•
Refresh in cold water until chilled and set aside.
TO ASSEMBLE:
•
Place the rice in the base of the salad tray,
top with the roasted cauliflower, kale and
pomegranate seeds. Serve with the hot mango
pickle in portion pots.
19
INDIAN
DAL
Drawing inspiration from the traditional
Indian curry house replacing rice with dal
then topping with regional specialities.
TOP TIP
Why not upsell by adding
sides to your offer, such
as an onion or tandoori
cauliflower bhaji?
20
ADD DAL
TO YOUR
MENU
Dal is a staple part of Indian
cuisine and often forms part
of a thali, with a selection of
other tasty dishes all served
on a plate of katoris.
TOPPINGS
PROTEIN
BASE
BASE + PROTEIN + TOPPING
BLACK DAL
VEGETABLE
THORAN
CRISPY
STRAW
POTATOES
GARLIC &
PEANUT
CHUTNEY
GOAN-STYLE
GRILLED FISH
PAPPADUM
FLAKES
CHICKEN 65
COCONUT
CHUTNEY
HOT MANGO
PICKLE
21
BASE
ALL RECIPES SERVE 10
BLACK DAL
Ingredients
250g
Black lentils
1.5L
Water
100g
KNORR Patak’sTM
Butter Chicken Paste
20g
KNORR Professional
Ginger Puree
10g
KNORR Professional
Garlic Puree
200g
MEADOWLAND
Professional
22
Method
•
•
Soak the lentils in cold water over night.
•
Place on to a high heat and allow the pan
to come to the boil.
•
Add the KNORR Patak’sTM Butter Chicken
Paste, KNORR Professional Ginger and
Garlic Purees then stir well and reduce the
heat to a simmer.
•
•
Cook the lentils for 1 hour or until soft.
•
Pour into serving bowls.
Drain the lentils, then place into a
saucepan. Cover with 1.5L of water.
Add the MEADOWLAND Professional,
season to taste then remove from the heat.
TOP TIP
If you are struggling
to find black lentils,
switch out to red.
23
PROTEINS
ALL RECIPES SERVE 10
VEGETABLE THORAN
Ingredients
70g
KNORR Patak’sTM
Korma Paste
300g
Cauliflower
300g
Carrots
300g
Butternut squash
100ml Water
300g
Green beans
15g
Dessicated coconut
50ml
Vegetable oil
15ml
Lemon juice
5g
Black mustard seeds
15g
Caster sugar
2g
Curry leaves
Method
FOR THE VEGETABLES
•
Peel and cut the carrot and butternut squash into batons,
cut the cauliflower into florets and cut the green beans in half.
•
Blanch the vegetables for 3-4 minutes until just soft,
then remove and drain well.
TO SERVE
24
•
Heat the oil then add the black mustard seeds and curry
leaves and allow to crackle.
•
Add the KNORR Patak’sTM Korma Paste and water and
allow to simmer for 5 minutes or until the water evaporates.
•
Add the vegetables into the pan and stir-fry with the
coconut, lemon juice and sugar.
•
Cook the vegetables for 5 minutes or until soft. If the
spices stick add a little more water.
•
Remove from the heat and serve.
GOAN-STYLE
Method
FOR THE MARINADE
GRILLED FISH
Ingredients
1.2kg
Pollock
80ml
Lemon juice
8g
Turmeric
1g
Salt
20g
KNORR Professional
Garlic Puree
20g
KNORR Professional
Ginger Puree
50g
•
Mix the lemon juice with the
turmeric, KNORR Professional Ginger
and Garlic Purees, salt and KNORR
Patak’sTM Korma Paste.
•
Remove the skin from the pollock
and place into a shallow tray.
•
Pour the marinade over the fish, rub
into both sides then allow to chill for
20 minutes.
TO COOK & SERVE
•
•
Pre-heat the grill to high.
•
Remove once cooked and gently
flake the fish into a serving bowl.
KNORR Patak’sTM
Korma Paste
Rub an oven tray with oil then place
the marinated pollock on top and
cook under the grill for 3 minutes on
each side.
CHICKEN 65
Method
Ingredients
750g
Skinless chicken breast
125g
KNORR Patak’sTM Butter
Chicken Paste
3g
Cracked black pepper
10g
Chilli powder
150g
Egg
150g
Gram flour
•
•
Dice the chicken breast into large pieces.
•
Coat the chicken in the paste and leave it in the
fridge to marinade overnight.
•
Put the gram flour in a tray and coat the
marinated chicken.
•
Deep fry the chicken at 170ºC until
cooked thoroughly.
•
Remove from the fryer and allow any excess oil
to drain from the chicken before serving.
Blend together the KNORR Patak’sTM Butter
Chicken Paste, black pepper, chilli powder and
eggs until a smooth paste has been formed.
25
TOPPINGS
ALL RECIPES SERVE 20
CRISPY
STRAW
POTATOES
Encourage your customers to
personalise their dish with these
delicious and versatile toppings.
COCONUT CHUTNEY
Ingredients
50ml
Rapeseed oil
1g
Asafoetida
5g
Channa dal
30g
5g
Urad dal
3g
Mustard seeds
KNORR
Professional
Ginger Puree
15g
Dried chillies
750g
Coconut
400ml Plain yoghurt
Method
•
Heat the oil then add the channa dal and fry
for 1 minute. Add the urad dal and crackle for
a further minute.
•
Add the mustard seeds, dried chillies and
KNORR Professional Ginger Puree and fry for
a further minute, then remove from the heat.
•
Grate the coconut then add to the spices
and mix well.
•
Stir in the yoghurt and chill until needed.
26
PAPPADUM
FLAKES
GARLIC & PEANUT CHUTNEY
Ingredients
Method
100g
Garlic flakes
•
60g
Peanuts
60g
Desiccated
coconut
Place all the ingredients
into a blender and pulse
into a fine crumble.
•
Pour into a serving dish.
10g
Dried red
chillies
HOT MANGO
Method
FOR THE CHUTNEY
Ingredients
1kg
Mango
50ml
Vegetable oil
1g
Salt
1g
Mustard seeds
1g
Nigella seeds
1g
Turmeric
450g
Caster sugar
250ml White wine vinegar
PICKLE
•
Peel and dice the mango.
•
Heat the oil until smoking then add the mustard
seeds and nigella seeds and crackle for 1 minute.
•
Add the mango to the pan then pour in
the turmeric, sugar and vinegar then bring
to a simmer and cook for 45 minutes.
TO SERVE
•
Remove the chutney from the heat then stir in
the KNORR Professional Ginger and Garlic Purees.
•
Finely dice the red chilli and stir through
the chutney.
•
Allow to cool before serving.
15g
Red chillies
20g
KNORR Professional Ginger Puree
20g
KNORR Professional Garlic Puree
27
SOUPS
ALL RECIPES SERVE 10
CARROT, LENTIL
& CORIANDER
Ingredients
100g
Yellow lentils
300ml Water
50gMEADOWLAND
Professional
4g
Cumin seeds
10g
Green chillies
2.4kgKNORR 100%
Carrot &
Coriander Soup
20g
KNORR
Professional
Garlic Puree
10g
Coriander
Method
•
Pour the water and yellow lentils into
a saucepan and cook until soft.
•
Remove from the heat and blend
until smooth.
•
Heat the MEADOWLAND Professional
then add the cumin seeds and green
chilli. Pour in the KNORR 100%
Carrot & Coriander Soup.
•
•
28
Simmer for 10 minutes then add the
coriander, lentil puree and KNORR
Professional Garlic Puree and blend
until smooth.
Remove from the heat and pour into
serving bowls.
Ingredients
50g
MEADOWLAND
Professional
3g
Cumin seeds
2.4L
KNORR 100% Cream
of Chicken Soup
50g
Cheddar cheese
30g
KNORR Professional
Garlic Puree
30g
KNORR Professional
Mixed Peppercorn Puree
CHENNAI COCONUT & TOMATO
Ingredients
50g
MEADOWLAND
Professional
10g
Green chillies
2.4L
KNORR 100%
Tomato Soup
2g
Mustard seeds
2g
Coriander seeds
2g
Cumin seeds
300ml Light coconut
milk
2g
Curry leaves
30g
2g
Urad dal
Spinach
Method
•
Heat the MEADOWLAND Professional,
then add the spices, curry leaf and urad dal
and allow to crackle.
•
Pour in the KNORR 100% Tomato Soup
and bring to the boil.
•
Pour in the coconut milk and add the
spinach, then remove from the heat and
pour into serving bowls.
GARLIC & BLACK PEPPER CHICKEN
Method
•
Heat the MEADOWLAND Professional then add the
cumin seeds and allow to crackle.
•
Pour in the KNORR 100% Cream of Chicken Soup and
bring to the boil.
•
Reduce the heat then add the KNORR Professional
Garlic and Mixed Peppercorn Purees and the cheddar,
and blend until smooth.
•
Remove from the heat and pour into serving bowls.
29
SNACKS
Street snacks are an important part
of Indian culture and a great solution
for customers on the go.
BHEL PURI
SERVES 10
Ingredients
300g
Bombay mix,
200g Tomatoes
60g
KNORR
Patak’sTM Plain
Pappadums
150g
Red onions
10g
Coriander
Method
30
•
Cook the KNORR Patak’sTM
Plain Pappadums.
•
Dice the tomato and gently
squeeze out some of the juice
and place into a mixing bowl.
•
Dice the red onion, chop the
coriander and add to the pots.
•
Pour the Bombay mix into the bowl
and crush in the pappadums.
•
Carefully mix then spoon into
serving bowls.
SPICED
CHICKPEAS
SERVES 10
Method
Ingredients
•
Preheat the oven to 170°c.
800g Drained chickpeas
•
Line an oven baking tray with greaseproof paper.
•
Ensure the chickpeas are dry and then place
them into a mixing bowl and add the oil, ground
cumin, chilli powder and salt .
•
Mix thoroughly and then pour the chickpeas
onto the baking tray. Leave them to roast in
the oven for around 35-40 minutes until golden
and crispy.
•
Allow them to cool before portioning into pots.
40ml Vegetable oil
5g
Ground cumin
1g
Chilli powder
2g
Salt
Ingredients
200g Peanuts
200g Almonds
PUNJABI
200g Cashew
200g Walnuts
70g
ROASTED NUTS
KNORR Patak’sTM
Butter Chicken
Paste
100ml Water
SERVES 15
2g
Salt
Method
•
•
Pre-heat oven to 120˚C.
•
Add the nuts to the pan and toss
through the spice mix.
•
Pour the nuts onto a flat oven tray
and place into the oven.
•
Bake for 50 minutes or until the nuts
are golden.
•
Remove and sprinkle with salt, then
allow to cool before portioning into
serving pots.
Place the KNORR Patak’sTM Butter
Chicken Paste and water into a pan
and simmer until the water evaporates.
31
Method
•
Ingredients
Place the ingredients into a
mixing bowl and gently beat
to combine until the mix
comes together.
•
Line a square cake tin with
parchment, then spoon in the
coconut mix and smooth over.
•
Cover and chill for 3 hours
then cut in to small squares
or triangles.
200g Dessicated
coconut
250g
Condensed milk
250g
Icing sugar
3g
Green cardamom
powder
COCONUT
SERVES
15
LADOO
Ingredients
250g
Dried figs
75g
Peanuts
250g
Dried dates
75g
Almonds
20ml Semi skimmed milk
75g
Walnuts
50g
2g
Cinnamon
30g
Dessicated coconut
75g
MEADOWLAND
Professional
Pistachio nuts
Method
•
•
•
•
•
•
Place the figs, dates, cinnamon and milk into a blender and pulse until smooth.
•
•
Remove and allow to cool slightly before rolling in to small balls.
32
Remove and place into a bowl until needed.
Melt the MEADOWLAND Professional then add the nuts.
Lightly toast, then remove and allow to cool.
DRIED
Place into a blender and pulse until finely chopped then pour into the fruit mix.
Mix the nuts and fruit together then place in a saucepan and cook for 4-5 minutes
or until it slightly changes colour to golden brown.
Roll half the balls in the coconut then place into an air tight container.
NANKHATAI – CARDAMOM
SERVES 12
Ingredients
200g MEADOWLAND Professional
100g
Cornflour
200g Plain flour
110g
Caster sugar
2g
Green cardamom powder
5g
Pistachio nuts
5g
Hazelnut
Method
FRUIT BARFI
SERVES 10
•
Pre-heat oven to 160˚C.
•
Dice the MEADOWLAND Professional into
small cubes.
•
Place the cornflour, plain flour, MEADOWLAND
Professional and sugar into a mixer.
•
Mix together until all the ingredients form a
smooth dough.
•
Take the dough out of the machine and wrap
in cling film.
•
Allow to rest in a fridge for 30 minutes.
•
Once chilled roll out to 0.5cm thickness and
cut into small rounds. Add a slice of hazelnut or
pistachio nut to the centre of each biscuit.
•
Place the rounds onto a lined baking tray and
place one pistachio in the middle of each biscuit.
•
Put the biscuits into the oven and bake for
8 minutes or until they are a light gold colour.
•
Remove the biscuits from the oven and allow to
cool before serving.
33
SHRIKHANDS
(DESSERTS)
SERVES 10
34
A Gujarati style dessert made
with yoghurt, cardamom
and saffron. These can be
adapted to add a seasonal
influence to your offer.
MAKE IT
YOUR OWN
SHRIKHANDS BASE
Mango, raspberry,
blackberry, pomegranate
or plums could all be
used in this dish.
Ingredients
500ml Plain yoghurt
150g
Light cream cheese
180g
Icing sugar
200ml MEADOWLAND Double
5g
Green cardamom powder
1g
Saffron
20ml
Skimmed milk
750g
Fruit
Method
•
To a large bowl, add yoghurt, icing sugar
and cream cheese.
•
Whisk these together until smooth, then
fold in the cardamom powder.
•
•
Soak the saffron in milk for 10 minutes.
•
Fold the whipped MEADOWLAND Double
into the yoghurt mix, then pour in the
saffron milk and ripple through.
•
Spoon the combined mixture into serving
dishes and top with chosen flavour and
crushed pistachios.
Pour the MEADOWLAND Double into a
mixer and whisk until soft peaks form.
35
DRINKS
ALL RECIPES SERVE 10
MELON & CUCUMBER
COOLER
Ingredients
700g
Melon
2g
Salt
500g
Cucumber
700ml Water
150gCaster
sugar
10g
Mint
50ml
3g
Ground cumin
Lime juice
Ice to serve
Method
36
•
Peel and roughly dice the melon
and cucumber.
•
Place into a blender along with
the water and mint leaves.
•
Blend until smooth then mix in
the sugar, lime and cumin.
•
Allow to chill for 30 minutes then
pour into serving cups with ice.
Switch out your smoothies
for these classic and
refreshing favourites.
Ingredients
Method
1L
•
Pour the milk into a saucepan then add the
spices, condensed milk and Pure Leaf Black
Tea with Vanilla.
•
Heat the milk for 5 minutes (do not boil),
then remove from the heat and allow to
cool completely.
•
Strain the milk through a fine sieve,
pour into a clean jug and allow to cool.
•
Serve with ice.
Whole milk
4xPure Leaf™ Black Tea
with Vanilla Tea Bags
1g
Green cardamom
1g
Cloves
10g
Cinnamon sticks
60g
Condensed milk
Ice to serve
ICED CHAI TEA
LASSI
Ingredients
800ml Plain yoghurt
400g
150g
Caster sugar
1g
Salt
1gGreen cardamom
powder
400ml Water
1g
Mango
Ground cumin
Method
•
Peel and dice the mango, and place
into a blender.
•
Pour the yoghurt, salt, water and sugar
into the blender and blend together
until smooth.
•
Stir in the cumin and cardamom, then
pour into serving cups.
37
NUTRITIONAL INFORMATION
10 Portions (unless otherwise stated)
PUNJABI SLOW
ROASTED LAMB SHOULDER
FLATBREAD
Nutrients
Per Serving
%
Nutrients
Per Serving
%
Energy
173kcal / 727kJ
9%*
Energy
356kcal / 1495kJ
18%*
Fat
0.7g
1%*
Fat
28g
40%*
Saturates
0.1g
<1%*
Saturates
10.7g
53%*
Sugars
2.3g
3%*
Sugars
2.5g
3%*
Salt
0.31g
5%*
Salt
1.38g
23%*
SMASHED CHANA
RAITA
Nutrients
Per Serving
%
Nutrients
Per Serving
%
Energy
93kcal / 390kJ
5%*
Energy
19kcal / 80kJ
<1%*
Fat
7.6g
11%*
Fat
0.7g
<1%*
Saturates
0.9g
4%*
Saturates
0.4g
2%*
Sugars
0.4g
<1%*
Sugars
1.9g
2%*
Salt
0.23g
4%*
Salt
0.12g
2%*
MINT & CORIANDER CHUTNEY
SWEETENED YOGHURT
20 Portions
20 Portions
Nutrients
Per Serving
%
Nutrients
Per Serving
%
Energy
24kcal / 101kJ
1%*
Energy
8kcal / 34kJ
<1%*
Fat
0.6g
<1%*
Fat
0.3g
<1%*
Saturates
0.4g
2%*
Saturates
0.1g
<1%*
Sugars
3.7g
4%*
Sugars
0.7g
<1%*
Salt
0.04g
<1%*
Salt
0.29g
5%*
38
KOLKATA CHICKEN
WADA PAV
Nutrients
Per Serving
%
Nutrients
Per Serving
%
Energy
255kcal / 1071kJ
13%*
Energy
200kcal / 840kJ
10%*
Fat
11.6g
17%*
Fat
6.7g
10%*
Saturates
2.1g
11%*
Saturates
1.2g
6%*
Sugars
8.9g
10%*
Sugars
2.3g
3%*
Salt
1.09g
18%*
Salt
1.09g
18%*
SPICED CARROT SLAW
KACHUMBER SALAD
Nutrients
Per Serving
%
Nutrients
Per Serving
%
Energy
41kcal / 172kJ
2%*
Energy
33kcal / 139kJ
2%*
Fat
3.2g
5%*
Fat
2.7g
4%*
Saturates
0.4g
2%*
Saturates
0.4g
2%*
Sugars
2.7g
3%*
Sugars
1.4g
2%*
Salt
0.11g
2%*
Salt
0.11g
2%*
TAMARIND CHUTNEY
20 Portions
Nutrients
Per Serving
%
Energy
52kcal / 218kJ
3%*
Fat
1.4g
2%*
Saturates
0.2g
<1%*
Sugars
9g
10%*
Salt
0.10g
2%*
*% of Reference Intake of an average adult (8400kJ/2000kcal)
39
NUTRITIONAL INFORMATION
10 Portions (unless otherwise stated)
Mangalore Style
Chicken Salad
Spiced Lentil Salad, Roasted
Aubergine & Paneer
Nutrients
Per Serving
%
Nutrients
Per Serving
%
Energy
342kcal / 1436kJ
17%*
Energy
597kcal / 2507kJ
30%*
Fat
13.2g
19%*
Fat
42.6g
61%*
Saturates
1.9g
10%*
Saturates
11.6g
58%*
Sugars
9.8g
11%*
Sugars
8.3g
9%*
Salt
1.16g
19%*
Salt
1.96g
33%*
Goan-Style
grilled fish
Maharajah’s Rice Salad with
Bombay Roasted Cauliflower
Nutrients
Per Serving
%
Nutrients
Per Serving
%
Energy
528kcal / 2218kJ
26%*
Energy
116kcal / 487kJ
6%*
Fat
19.9g
28%*
Fat
2.1g
3%*
Saturates
2.9g
14%*
Saturates
0.7g
3%*
Sugars
27.8g
31%*
Sugars
1g
1%*
Salt
1.15g
19%*
Salt
0.60g
10%*
Hot mango pickle
25 Portions
40
Nutrients
Per Serving
%
Energy
118kcal / 496kJ
6%*
Fat
2.2g
3%*
Saturates
0.3g
2%*
Sugars
24.7g
27%*
Salt
0.19g
3%*
NUTRITIONAL INFORMATION
Black dal
Vegetable Thoran
Nutrients
Per Serving
%
Nutrients
Per Serving
%
Energy
190kcal / 798kJ
10%*
Energy
112kcal / 470kJ
6%*
Fat
17.1g
24%*
Fat
7.7g
11%*
Saturates
7.7g
39%*
Saturates
1.9g
10%*
Sugars
1.6g
2%*
Sugars
7.2g
8%*
Salt
0.80g
13%*
Salt
0.26g
4%*
Coconut Chutney
Chicken 65
30 Portions
Nutrients
Per Serving
%
Nutrients
Per Serving
%
Energy
141kcal / 592kJ
7%*
Energy
175kcal / 735kJ
9%*
Fat
5.5g
8%*
Fat
17.6g
25%*
Saturates
0.9g
5%*
Saturates
13.7g
69%*
Sugars
1.3g
1%*
Sugars
2.7g
3%*
Salt
0.76g
13%*
Salt
0.14g
2%*
Garlic & Peanut Chutney
20 Portions
Nutrients
Per Serving
%
Energy
39kcal / 164kJ
2%*
Fat
3.3g
5%*
Saturates
1.9g
9%*
Sugars
0.5g
<1%*
Salt
0.00g
<1%*
*% of Reference Intake of an average adult (8400kJ/2000kcal)
41
NUTRITIONAL INFORMATION
10 Portions (unless otherwise stated)
CARROT, LENTIL
& CORIANDER SOUP
GARLIC & BLACK PEPPER
CHICKEN SOUP
Nutrients
Per Serving
%
Nutrients
Per Serving
%
Energy
154kcal / 647kJ
8%*
Energy
216kcal / 907kJ
11%*
Fat
5.8g
8%*
Fat
16.3g
23%*
Saturates
3.1g
16%*
Saturates
5.5g
28%*
Sugars
9.0g
10%*
Sugars
0.9g
1%*
Salt
1.53g
26%*
Salt
1.98g
33%*
PUNJABI ROASTED NUTS
SPICED CHICKPEAS
15 Portions
Nutrients
Per Serving
%
Nutrients
Per Serving
%
Energy
128kcal / 538kJ
6%*
Energy
335kcal / 1407kJ
17%*
Fat
6.3g
9%*
Fat
30.3g
43%*
Saturates
0.7g
4%*
Saturates
4.1g
20%*
Sugars
0.3g
<1%*
Sugars
2.8g
3%*
Salt
0.20g
3%*
Salt
0.37g
6%*
NANKHATAI – CARDAMOM
12 Portions
Nutrients
Per Serving
%
Energy
238kcal / 1000kJ
12%*
Fat
12.8g
18%*
Saturates
6.3g
32%*
Sugars
9.9g
11%*
Salt
0.07g
1%*
42
*% of Reference Intake of an average adult (8400kJ/2000kcal)
CHENNAI COCONUT
& TOMATO SOUP
BHEL PURI
Nutrients
Per Serving
%
Nutrients
Per Serving
%
Energy
167kcal / 701kJ
8%*
Energy
178kcal / 748kJ
9%*
Fat
10.3g
15%*
Fat
10.1g
14%*
Saturates
5.5g
27%*
Saturates
1.2g
6%*
Sugars
8.9g
10%*
Sugars
2.4g
3%*
Salt
1.26g
21%*
Salt
0.76g
13%*
COCONUT LADOO
DRIED FRUIT BARFI
15 Portions
Nutrients
Per Serving
%
Nutrients
Per Serving
%
Energy
198kcal / 832kJ
10%*
Energy
360kcal / 1512kJ
18%*
Fat
9.6g
14%*
Fat
22.9g
33%*
Saturates
8.0g
40%*
Saturates
5.7g
29%*
Sugars
27.4g
30%*
Sugars
30.8g
34%*
Salt
0.05g
<1%*
Salt
0.17g
3%*
43
NUTRITIONAL INFORMATION
SHRIKHANDS
Nutrients
Per Serving
%
Energy
201kcal / 844kJ
10%*
Fat
9.1g
13%*
Saturates
7.7g
39%*
Sugars
24.4g
27%*
Salt
0.51g
9%*
NUTRITIONAL INFORMATION
MELON & CUCUMBER COOLER
ICED CHAI TEA
Nutrients
Per Serving
%
Nutrients
Per Serving
%
Energy
76kcal / 319kJ
4%*
Energy
82kcal / 344kJ
4%*
Fat
0.1g
<1%*
Fat
4.1g
6%*
Saturates
0.0g
0%*
Saturates
2.6g
13%*
Sugars
18.8g
21%*
Sugars
7.9g
9%*
Salt
0.23g
4%*
Salt
0.12g
2%*
44
LASSI
Nutrients
Per Serving
%
Energy
147kcal / 617kJ
7%*
Fat
2.5g
4%*
Saturates
1.6g
8%*
Sugars
27.5g
31%*
Salt
0.26g
4%*
*% of Reference Intake of an average adult (8400kJ/2000kcal)
45
FEATURED PRODUCTS
Pastes
KNORR PATAK’STM
BUTTER CHICKEN PASTE
KNORR PATAK’STM
KORMA PASTE
Used in the following recipes:
Punjabi Slow Roasted Lamb
Shoulder
Wada Pav
Black Dal
Chicken 65
Punjabi Roasted Nuts
Used in the following recipes:
Wada Pav
Maharajah’s Rice Salad with
Bombay Roasted Cauliflower
Vegetable Thoran
Goan-Style Grilled Fish
KNORR PATAK’STM
TANDOORI PASTE
Used in the following recipes:
Maharajah’s Rice Salad with
Bombay Roasted Cauliflower
KNORR PATAK’STM
MADRAS PASTE
Used in the following recipes:
Mangalore Style
Chicken Salad
Kolkata Chicken’
46
KNORR PATAK’STM
TIKKA PASTE
Used in the following recipes:
Spiced Lentil Salad, Roasted
Aubergine & Paneer with
Lime Pickle Dressing
Smashed Chana
Puree
KNORR PROFESSIONAL
GARLIC PUREE
KNORR PROFESSIONAL
GINGER PUREE
Used in the following recipes:
Kolkata Chicken
Raita
Mint & Coriander Chutney
Mangalore Style Chicken
Salad
Spiced Lentil Salad, Roasted
Aubergine & Paneer with
Lime Pickle Dressing
Maharajah’s Rice Salad with
Bombay Roasted Cauliflower
Black Dal
Goan-style Grilled Fish
Hot Mango Pickle
Carrot, Lentil & Coriander Soup
Garlic & Black Pepper
Chicken Soup
Used in the following recipes:
Kolkata Chicken
Wada Pav
Kachumber Salad
Smashed Chana
Spiced Carrot Slaw
Mint & Coriander Chutney
Spiced Lentil Salad, Roasted
Aubergine & Paneer with
Lime Pickle Dressing
Maharajah’s Rice Salad with
Bombay Roasted Cauliflower
Black Dal
Goan-style Grilled Fish
Coconut Chutney
Hot Mango Pickle
KNORR PROFESSIONAL
MIXED PEPPERCORN PUREE
Used in the following recipes:
Garlic & Black Pepper
Chicken Soup
KNORR PROFESSIONAL
MIXED CHILLI PUREE
Used in the following recipes:
Mangalore Style
Chicken Salad
KNORR PATAKSTM
PLAIN PAPPADUMS*
Used in the following recipes:
Bhel puri
*Not available in ROI.
47
FEATURED PRODUCTS
Soups
KNORR 100% CARROT
& CORIANDER SOUP
KNORR 100% CREAM
OF CHICKEN SOUP
Used in the following recipes:
Carrot, Lentil & Coriander Soup
Used in the following recipes:
Garlic & Black Pepper
Chicken Soup
KNORR 100% TOMATO SOUP
Used in the following recipes:
Chennai Coconut
& Tomato Soup
FEATURED PRODUCTS
HELLMANN’S LIGHT
MAYONNAISE
Used in the following recipes:
Mangalore Style Chicken Salad
48
FEATURED PRODUCTS
MEADOWLAND PROFESSIONAL
250G
Used in the following recipes:
Black Dal
Carrot, Lentil & Coriander Soup
Chennai Coconut & Tomato Soup
Garlic & Black Pepper Chicken Soup
Nankhatai – Cardamom
Dried Fruit Barfi
MEADOWLAND DOUBLE
Used in the following recipes:
Shrikhands Base
49