Crispy Chicken!
Chef Kandla says
"Chicken can be used in a variety of ways to create delicious snacks. Chicken tends to be quite bland, so we need to introduce additional flavours to make the dish sing! Use chicken strips, Verka Dahi, Verka Cheese, a handful of condiments and taste this zingy yet simple snack! Do not overcook the chicken strips or else the meat will become tough."
Crispy Chicken Tenders Ingredients:
Method
Note:
For a 'desi' twist, add a pinch of powdered 'heeng' into the marinade. You can also turn this snacky dish into a Chinese main course. Skip the 'heeng' and cheese in the marinade and prepare the chicken as per the recipe. Fry some chopped onion in oil, add grated ginger, chopped garlic, soy sauce and slit chilies. Cook briefly, add a little ketchup, then thicken with cornflour. Toss the fried chicken strips in this sauce and serve while still crisp! Fried rice or noodles would make a superb accompaniment!
Besan Burf!
Chef Kandla says
"You cannot match a good, homemade besan burfi, slow roasted in wholesome Verka Ghee! It is incomparable! The sweet shops cannot possibly replicate it, because they don't use good ghee, nor have the patience to 'bhuno' the besan like we would. Once the besan is roasted in Verka Ghee, it simply needs the crunch of a handful of nuts and undertones of 'elaichi'. Make a batch and enjoy it's divine goodness!"
Besan Burfi ingredients:
Method:
Note:
Make sure that you use fresh besan for making the burfi. A heavy kadhai and lots of patience are needed for the process! If you rush the roasting process on high heat you could end up with a scorched batch which will be bitter. If you stop short before the roasting is completed, the raw taste of the besan will be unpleasant. You could also roll the slightly cooled mixture into laddus. This is a task my children loved doing when they were young!
Eggs in Pepper Rings!
Chef Kandla exclaims,
"An egg or two a day provides the perfect combination of nutrients for our good health and well being. They are a powerhouse of protein and vitamins, designed to keep us energized through the day. We can also make eggs a part of our main meals with some interesting recipes. My favourite one uses eggs, red bell peppers and Verka Cheese. Verka Cheese takes this dish to another level, adding a superb flavour and an extra punch of protein. Children will love the visual appeal of this dish and will eat up the veggies and eggs with great enthusiasm!"
Ingredients:
Method:
Note:
Season with salt, keeping in mind that there is already a fair amount of salt in the grated Verka Cheese. Any leftover cooked food can be added into this dish. Shredded chicken, cooked spinach, stirfried beans or cabbage will add extra flavour to the dish! Ordinary green capsicum can be used if coloured peppers aren't available.
Creamed Broccoli Soup!
Chef Kandla says,
"Broccoli, often called “little mini-tree” is extremely beneficial for our health. It has an overload of nutrients that are heart friendly. Broccoli is high in fiber so it is excellent for weight-loss and for diabetics. It also provides a wide range of vitamins to the system. Here is a lovely broccoli soup which uses wholesome Verka Butter and Verka Milk. It is pleasing to the eye and light on the stomach!"
Creamed Broccoli Soup Ingredients:
Method:
Note:
A little garlic may be added for that extra dimension. Chop and add after the onions have been sautéed. You may also trickle a spoonful of Verka Cream over the soup when it's ready. A handful of boiled peas or noodles can be added to make the soup more filling.
Shaahi Badaam Halwa!
Chef Kandla quotes
"Cold weather is the perfect time for warm treats! The fragrant, desi ghee of Verka marries beautifully with almonds to make a royal halwa fit for a king! There is scientific evidence that ghee in moderate quantities is the best form of fat to consume. Almonds too are very beneficial for our health. They are excellent for the brain and heart functions and help lower cholesterol. Make this delicious halwa and pass steaming hot bowls around to your whole family!
Shaahi Badaam Halwa Ingredients:
Method
Note:
You can adjust the quantity of sugar as per your taste but do not reduce the Verka Ghee. It will result in a sticky, less tasty halwa! Mix in a portion of 'gurbandi' almonds for added flavour. You can pack individual helpings of the halwa in greaseproof paper for the children's tiffin boxes or an office lunch.Pricking the potatoes is important. It helps the flavours of the gravy to be absorbed into them
Chef Kandla says
"Winter brings us these gorgeous, green, glistening and plump Bhaavnagri chilies that are flavourful yet not too sharp on the tongue. They are delicious when turned into chili poppers with a generous stuffing of Verka Cheese. The melting undertones of the cheese do wonders for the zingy chilies! If you want to enjoy these poppers even after the season is over, make a batch and freeze them on a tray before the frying stage, They can be fried and relished whenever you desire!"
Cheesy Hot Chili Poppers:
Method
Note:
If you like a milder chili flavour, remove the seeds from the chopped chilis prior to stuffing them. You can also add 3-4 tbs of finely chopped onions to the filling. Do not over crowd the vessel while frying the poppers. The oil will get cold very suddenly. The resulting poppers will soak up the oil and become soggy.
Chef Kandla exclaims
"The Western world calls it rice pudding and we call it 'phirni'. The Indian version is slow cooked till the milk reduces and the rice thickens to a creamy consistency. When delicately flavoured with saffron and 'elaichi', it is indeed a dessert fit for a king! Want to try a short cut? Add some Verka Milk Powder along with Verka Whole Milk. This will result in a rich, thickened milk in a shorter time!"
Creamy Fragrant Phirni Ingredients:
Method
Note:
Do not grind the rice too fine. The phirni has a lovely texture when the rice is slightly coarse. A heavy pan is essential to prevent scorching of the mixture. Make sure you whisk the rice paste thoroughly into the milk to prevent lump formation. For an authentic flavour, set the cooled phirni in flat, earthen 'katoris'.
Kandla says
"A scoop of ice cream is pure heaven in the sizzling summer. Verka Ice Creams come in a vast range of flavours from the seasonal to the classic. Can you improve upon such a perfect ice cream? Yes indeed you can! Marry it to fresh, ruby red strawberries, whip up a nourishing milkshake and crown it with a gleaming sphere of Verka Ice Cream! Unlike the fast food shakes, this is neither fake flavoured nor dyed pink!"
Super Strawberry Shake with Ice Cream:
Method:
Note:
Verka Milk Powder adds depth and thickness to the drink. The strawberries are coated with honey to draw out their juice and flavour. This process is called maceration. Adding ice results in a watery shake. To avoid that, keep all ingredients as chilled as possible. Then you will not need ice.
Kandla says:
"The quaint streets of Mathura are famous for “Dubki waale Aloo” which are usually served with 'kachoris' and 'pooris'. I make mine with fragrant Verka Desi Ghee and a selection of spices that enhance their flavour. The taste is magical and most potato pieces blend and make a thin gravy. This dish can also be served with 'bhaturas', plain 'roti' or a rice 'pulaav'."
Dubki waale Aloo:
Method:
Note:
If you like a thinner gravy, add more water and recheck the salt level. Remember not to add dry masala powders while the gas is on. They will get scorched and bitter to taste. Instead of potatoes, you can make a similar dish by using mushrooms or paneer.
Chef Kandla quotes,
"Summer time is ice cream time, and nothing compares to a pack of Verka Vanilla Ice Cream! The magic of vanilla teams up with many components to create multi textural variations. Ice cream with caramel sauce and roasted nuts is my favourite one! The sauce can be prepared easily with a few ingredients. Use Verka Butter for that delicious velvety smoothness. Keep Verka Ice Cream handy to turn out this delectable concoction!"
Golden Salted Caramel Sauce Ingredients:
Method
Note:
If you are not careful, the sugar may burn while melting. To prevent this, add 2 tbsp of water while cooking. The sauce will rise and foam when you add the cream so make sure your pan is deep enough. Omit salt if you don't like salted caramel. If you like it, then add salt after turning off the heat. Store the left over sauce in the fridge. It's also great over bananas, cake or a smoothie.
According to Chef Kandla,
"Dahi vadas are a lovely, tangy delight, greatly loved by one and all! You needn't soak and grind 'daal' to make them. Instead, make them in a jiffy by using bread! What's more, this version is lighter and oil free! Verka Dahi is whipped to drape these spicy vadas. 'Imli chutney' adds the extra zing!
Easy Bread DahiVadas Ingredients:
Method:
Note:
Do not soak the bread too much or too long or else it will break up. Add a pinch of sugar to the Verka Dahi. It instantly brightens up the dish! You can use any other nuts too, for the filling. Try to roast jeera, just before preparing the dish. It has a lovely aroma, unmatched by anything you may have lying in a jar.
As per Chef Kandla,
"A packet or two of Verka Paneer waiting in the fridge can help you muster up a multitude of delicious dishes. Paneer is versatile, nutritious and cooks in a blink! Tava Masala sandwich is my all time favourite snack, using a chunk of wondrous Verka Paneer! A salad on the side, or a milk shake will make it a complete and balanced meal on a summer evening."
Tava Masala Sandwich Ingredients:
Method:
Cut into triangles and serve with ketchup or a mint chutney.
Note:
Instead of a 'tava', a grill/sandwich maker can also be used for this recipe. You can interchange the greens with grated carrots and fresh coriander. If you don't like mayonnaise, use cream (malaai) from the top of boiled milk. Grated Verka cheese can be blended into the filling for a pleasing dimension. Cheese is quite salty, so be careful while adding salt to the mixture.
Kandla quotes
"Dahi by Brand Verka is a hugely popular product, favoured by countless housewives. It is thick, creamy and nourishing. It converts into a shrikhand in a jiffy when you drain out the whey and flavour the resulting thick dahi. In the mango season, treat your family to 'Amarkhand', a delightfully fresh, yet light dessert prepared with mangoes and Verka Dahi."
Creamy Amrakhand Ingredients:
Method:
Note:
Substitute honey for sugar. You will savour a new flavour altogether! If the pistachios don't peel easily, microwave them with the water for a few seconds. You can also use cardamom (elaichi) powder instead of saffron.
Chef Kandla exclaims
"Summer time is “Dahi Time” when we love dahi in anything and everything! Verka Dahi is a favourite with most of us. It's delicious, nourishing and superb value for money. How about cooking with Verka Dahi? It makes a delicious marinate to create this simple yet delicious Dahi Murgh. A touch of Verka Ghee adds a touch of class to this tangy delight!"
Avadhi Dahi Murgh Ingredients:
Method:
Note:
Marination in dahi is all important. It allows the flavors to permeate into the chicken. Toss the chicken frequently to avoid scorching of the marinade at the base. If you prefer a thin gravy, add a little boiled water to the vessel. Fried curry patta also makes a lovely garnish.
Chef Kandla says
"A spiced up, creamy bowl of macaroni is such a delightful and comforting meal. Using Verka Butter and the wholesome processed cheese from Verka takes this dish to another level! It's easy to slip in a bunch of nutritious veggies. It will become a 'One Dish Meal' Peas, beans, bell peppers, cauliflower, corn are some of the options. The non vegetarians can add pre-cooked chicken or 'keema' along with some crisp greens."
Tangy-Peppery Macaroni Ingredients:
Method:
Note:
Be careful not to make the pasta mushy. It should retain a 'bite'. This is termed as “al dente”. You can also make this into a baked pasta. Just scatter some grated cheese and bread crumbs over the surface, drizzle some melted Verka Butter on top and bake for 20-30 minutes till the top is brown and crispy.
Fresh bread, flavorful fillings and quality butter from Brand Verka can turn out a great sandwich. Add Verka processed Cheese, it becomes an even better sandwich ! The simple sandwich can be made so much more attractive with a little bit of imagination. Here's an innovative rolled up sandwich, popularly called the 'pinwheel sandwich'.
Pretty Pinwheel Sandwiches:
Method:
Sunday ho ya Monday!
An ice cream sundae is a classic summertime treat where ice cream, sauces, nuts and fruit are piled high to put a happy grin on your face! Sundaes can be enjoyed, be it on a Sunday or Monday! Verka Ice Cream comes in many delicious flavours, each of them unique in their distinct taste. There are no rules to building up the perfect sundae but remember not to add too many elements.
Classic Ice Cream Sundae Ingredients:
Method:
Chill Out with Cheelas!
When clouds gather in the skies to herald the arrival of raindrops, our mind strays to a hot cup of tea and perhaps some crispy, spicy delight. Besan Cheelas are a quick snack and oh~so~satisfying! They are not deep fried; hence they are light on the stomach. Moreover, you can make them nutritious with a filling of delicious Verka Paneer and some fresh greens. Next time the clouds thunder and hunger strikes, try some chaai and Cheelas!
Paneer Besan Cheela Ingredients:
Method:
Thinly sliced capsicum, bean sprouts and shredded spinach also make a great filling for Cheelas. For added nourishment, stir a few tablespoons of oats into the besan batter. Stuffed and tightly rolled Cheelas can be sliced into 'pinwheels' and skewered with toothpicks. They make an innovative starter!
Pleasing Payasam
Be it Holi, Diwali, Christmas or Gurupurv, every festival has special and specific dishes associated with them. On Janmashtami, we rejoice in the birth of the baby Krishna, hence most delicacies prepared on this day are centred on his favourite milk, ghee and butter! In Southern India, payasam is prepared as a part of the feast on this auspicious day. Make a bowlful in your kitchen with some pure Verka Ghee and wholesome Verka Milk!
Payasam Ingredients
Method:
Want to try a twist of taste? Do an authentic payasam, the Southern way. Add some jaggery (gud) and reduce the quantity of sugar. Stir in some coconut milk at the end of the cooking period. Do not boil the payasam after adding coconut milk or else it will curdle.
Milky and Magical!
Diwali brings in oil lamps, lights, sweets, and dry fruits into our homes! Later, it is a perfect time to experiment with the left-overs to create new dishes. Almonds make magical 'Badam Milk' when combined with nutritious Verka Milk. The goodness of milk and the health benefits of almonds are sweetened and mingled with fragrant 'elaichi'. This is truly a healthy drink for anyone, at any time!
Ingredients:
Method:
Note:
Do not neglect the prepared milk while heating it. The almond paste can settle at the bottom of the pan and get scorched if not stirred constantly. A few strands of saffron works wonders when used in this recipe. Add them at the last stage while heating the milk. If you are in a hurry, you need not soak the almonds overnight; just soak them in boiling water for 40-50 minutes.
Make it a Steak!
Making any dish with paneer is very simple and quick. A large, juicy chunk of Verka Paneer, marinated in spices and herbs, and then cooked to perfection will win anyone's heart! The wholesome, creamy paneer marries wonderfully with the marinade, becoming aromatic and moist to taste. Add a pile of healthy veggies on the platter to complete the meal!
Paneer Steak Ingredients:
Method:
Note:
An electric grill can also be used instead of a pan. Try a different set of flavours! Omit the Indian 'masalas' and prepare a marinade of ginger, garlic, and soy sauce. Soak the paneer, then grill it to make a Chinese style steak.
Burfi in a Jiffy!
Diwali is a time for gorging on sweets and more sweets! It's advisable to make 'mithais' at home for a personal touch, better taste and issues like hygiene. We seldom attempt to make them because 'mithai-making' sounds like a laborious task, but you are wrong! By using Verka Milk Powder, Verka Milk, and Verka Butter, you can prepare the most delicious burfi in a jiffy! Make a double-decker chocolate flavoured barfi! It is guaranteed to delight the children!
Double-Decker Burfi Ingredients:
Layer-1
Layer-2
Method:
For Layer-1
Layer-2
As before, heat up Verka Butter along with half of the Verka Milk.
While spreading the warm mixture on the tray, your work will become easier if you grease the spatula or the butter knife. You can garnish the burfi with chopped pistachios or almonds. Simply scatter them over the chocolate surface, then press -in to embed them into the burfi.
Wrap it Up!
We always look for new avatars of ingredients to create interesting recipes. Frankies are another style of serving a 'chapatti' which wraps around a filling to make an innovative and easy to eat packet. It's an easy way to smuggle veggies into your children's' diet! Frankies make an excellent snack to pack into a tiffin box. Going for a picnic or watching a match on TV, prep some Frankies ahead of time, pop them into a casserole, and enjoy a fuss-free, all-in-one meal!
Paneer Frankie Ingredients:
Method:
Note:
You can replace tomato ketchup with soy sauce for a change of flavour. If you are planning to pack and carry along, wrap the Frankies in a foil or grease-proof paper. As a variation, use crisp lettuce and grated Verka Cheese instead of raw veggies.
Rosy Romance!
Rose fragrance is a timeless essence used in various drinks, kulfis, sweets, and ice creams. Today, Ms. Kandla Nijhowne will share with you the recipe of pretty pink and sweetened rose flavored milk loaded with the nutrition of 'sabja' seeds. Basil seeds (sabja) are high in omega-3 fatty acids, protein, fiber, and iron. It is recommended to use them daily in our drinks, soups, and salads.
Rose Milk with Sabja Seeds Ingredients:
Method:
Note:
Always soak the sabja seeds in plenty of water else they will clump together into a sticky mass. You can also replace sugar and rose essence with Rooh Afza. A quick way to make this drink is to simply soak the sabja seeds and mix with the Rose flavored Verka Milk.
Little bites, big flavour!
Paneer Vermicelli Balls, a perfect any day snack which can be made easily with Verka Paneer and few other ingredients. They are crunchy outside and munchy within!
Try them with a cup of chaai or when you crave for something hot and delicious!
Paneer and Vermicelli Balls Ingredients:
Method:
Before you begin, dry roast the vermicelli slightly to enhance the taste of the snack. You can also add a little crushed 'kasoori methi' in the mixture. Some boiled peas can also be placed within each ball as the centre of attraction.
While coating the balls, use one hand to dip in the batter and the other one to coat with vermicelli. This will simplify the process.
The fruit shops are now laden with pears in all shapes and sizes! You can choose crunchy ones or juicy ones, yellow ones or green ones and even those that are blushing pink! Pears pair wonderfully with the saltiness of Verka Cheese to make a crisp and healthy salad. Lettuce and walnuts add new dimensions and Verka Paneer adds a soft creamy flavour! Make this super salad for your loved ones. It will be finished off in a jiffy!
Pear, Walnut and Cheese Salad Ingredients:
Method:
Note:
Any refined oil can replace the olive oil but it must be odourless. If the walnut bits are roasted in a dry pan they will taste really aromatic. You can try this recipe using baby spinach leaves instead of lettuce. To prevent the sliced pears from turning brown, sprinkle a little lemon juice over them. Then, you can reduce the quantity of vinegar by a small amount.
Lip Smacking Lovelies
This week was the time for Ganpati festival. Housewives make modaks to offer to the rotund Bappa and to feed the eager family members. Bengal has another variation called the “Shondesh” which is shaped into delightful moulds. You can make fish shapes, conch shells and flowers to please the kids! This delicious sweet is so easy to prepare with a pack of Verka Paneer!
Shondesh Ingredients:
Method:
Note:
For a refined look and a creamy taste, the Verka Paneer must be mashed till it is really smooth. Do not over cook the mixture, a dry mash will become crumbly. It will not taste as good nor it will be pliant for shaping.