Institutional Use

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1.	Apple porridge	Whole wheat grits, Sugar, Milk solids, Dextrose and Dehydrated apple	Empty  contents of 100    gms pack in 500 ml water. Stir well to make a smooth blend. Bring the mix to a boil stirring frequently reduce heat and simmer for 3-4 min.	1 Kg makes 20 soup bowls.
2.	Wheat Cereal	Wheat, Sugar corn solid, milk solid, malt extract, protein and oats	Take  two  heaped tablespoon of wheat,  cereal, mix with 200 ml hot or cold milk .	1 Kg makes 40 soup bowls.
3.	Pav Bhaji  (Mixed Veg.Mash)	Dehydrated Cabbage, Peas, Potato, Carrot,  Cauliflower, Tomato, Onion, Spices and H.V.O.	Boil contents of 50 gms in  500mlwater. Occasionally   stir when slurry to avoid sticking on the pan. Add  butter to taste.	1 Kg when prepared is sufficient  for 30  people.
4.	Allu Tikki (Potato Pancakes)	Dehydrated Potato Powder, Onion, Garlic powder, Coriander  leaves, spices and H.V.O.	Boil contents of 50 gms in 500 ml water. Occasionally stir when slurry to avoid sticking on the pan. Add   butter to taste.	1 Kg when  prepared is sufficient for  30 people.
5.	Vegetable Pulav	Rice, Dehydrated carrot, cabbage, peas, potato, onion spices and H.V.O.	Empty contents of 150  gms pack in 750 ml water and stir to being back to  boil cover with lid and  simmer for 10-12 min.	1 Kg Pulav after  reconstitution is sufficient for 7 people.
6.	Masala Pulav	Basmati Rice, Spices and  H.V.O.	Empty contents of 150  gms pack in750 ml water  and stir to being back to boil cover with lid and simmer for 10-12 min.	Same as   above
7.	Fruit & Nut Rice	Basmati rice, almonds cashew, raisins, chilly powder, jaggery powder, salt & H.V.O	Boil 750ml water Empty  contents of 150 gms and stir to being back to boil.  Cover with lid and simmer for 10-12min.	Same as above
8.	Karhi Rice	Permal Rice, curd solids, Besan Fenugreek seeds, Dehydrated Potato, Onion, curry leaves, Salt, spices and H.V.O.	Boil 750ml water. Empty contents of 150gms and stir to being back to boil. Cover with lid and simmer for 10-12 min.	1 Kg Pulav  after recon- situation is sufficient  for 7 people.
9.	Spinach Rice	Basmati Rice, Spinach onion, salt and H.V.O.	Empty contents of 150 gms pack in 750 ml water and stir to being back to boil cover with lid and simmer for 10-12 min.	Same as  above
10.	Sambar Rice	Parmal Rice, Toor Dal turmeric, mustard, Tamarind, Sugar, Dehydrated Garlic, Onion, Potato, Okra, bottle gourd, salt, spices and H.V.O.	Boil 750ml water Empty  contents of 150 gms and stir to being back to boil.  Cover with lid and simmer for 10-12min.	Same as  above
11.	French Fries	Dehydrated Potato Fingers	Empty contents of 125 gms pack in 375ml water.  Stir to being back to boil cover with lid and simmer for 10-12 min.	1 Kg after  frying will be  equal to 8Kg  French fries.
12.	Tomato Soup	Dehydrated Tomato powder, onion, garlic, corn starch, wheat flour, dextrose, pepper, Cummins, salt and H.V.O.	Empty contents of 50 gms  pack in 700 ml water. Stir well to make smooth blend. Bring the mix to a boil, stirring frequently reduce heat and simmer for 8-10 min.	1 Kg makes  65 Bowls
13.	Mushroom Soup	Dehydrated Mushroom bits, onion, Garlic powder, dextrose, corn flour, Milk solids, wheat flour, salt and H.V.O.	Empty contents of 50 gms pack in 700 ml water. Stir well to make smooth blend. Bring the mix to a boil, stirring frequently reduce heat and simmer for 8-10 min.	Same as above
14.	Mixed Vegetable Soup	Dehydrated Carrot bits, cauliflower bits, peas, potato, cabbage powder, onion, Garlic powder, corn starch, Milk solids dextrose, salt & H.V.O,	Empty contents of 50 gms pack in 700 ml  water. Stir well to make smooth blend. Bring the mix to a boil, stirring frequently reduce heat and simmer for 8-10 min.	1 Kg makes  65 Bowls
15.	Broccoli Soup	Dehydrated Broccoli bits, onion, Garlic powder, dextrose, corn flour, Milk solids, wheat flour, salt and H.V.O.	Empty contents of 50 gms  pack in 700 ml water. Stir well to make smooth blend. Bring the mix to a boil, stirring frequently reduce heat and simmer for 8-10 min.	Same as   above
16.	Suji Halwa	Semolina, Sugar, Cardamoms, Raisins and cashew and H.V.O.	Boil 125ml of water. Add contents of 100 gms pack to boiling water and cook  for 3-4 min.	1 kg sufficient for 30 people.
17.	Gajar Halwa	Dehydrated Carrot, Sugar, Milk solids, cashew and H.V.O.	Boil contents of 100 gms in 500 ml water for approx.  10 min. On turning slurry put on low fire and stir occasionally to avoid sticking on the side of pan. Cook till all the water is absorbed.	1 kg sufficient for 30 people.
18.	Kheer	Rice, skimmed milk, sugar powder, cardamom powder and cashew.	Empty contents in 500 ml  water. Stir well to make a  smooth blend. Bring the mix to a boil. Stirring frequently reduce heat & simmer for 8-10 min.	Same as above
19.	Alu Karhi (Dry Mix)	Curd solids, besan, fenugreek seeds, turmeric, salt and spices, Dehydrated potato onion, coriander and curry leaves	Mix 100 gms of contents in 700 ml water and boil for 10-12 min. Till slurry paste is obtained.	1 Kg when  prepared is  sufficient for 40 people.
20.	Alu Palak (Dry Mix)	Dehydrated Spinach Potato, spices and H.V.O.	Mix 50 gms in 400 ml    water  and boil for 10-    12min. Till the water is  dry  and soft textures is  obtained.	1 Kg when  prepared is  sufficient for 40 people.
21.	Curried Torai (Dry Mix)	Dehydrated Tori, Tomato, Onion flakes, spices and H.V.O.	Mix 50 gms in 450 ml  water & boil for 10-12 min. Till the water is dry and soft textures is obtained.	Same as  above
22.	Hexamine Tablets (fuel not edible)	HEXAMINE and paraffin wax		Print