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Masalas
Gobi Manchurian Masala . Chat Masala . Chana Masala . Kasuri Methi . Kitchen King . Jaljira . Biryani Pulav Masala . Pav Bhaji Masala . Panipuri Masala . Tea Masala . Super Garam Masala . Chilli Powder . Turmeric Powder . Black Pepper Powder . White Pepper Powder . Jeera Powder . Dry Mango Powder . Chilli Powder . Coriander Powder . Garam Masala . Noodles Masala . Sambar Powder . Rasam Powder . Pasta Masala .


Instant Products
Tomato Soup . Mixed Vegetable soup . Corn Flour . Custard Powder . Baking Powder . Ice Cream Mix . Jelly Crystals . Sweet Corn Vegetable Soup . Cocoa Powder . Dry Yeast . Soya Chunks . Mushroom Soup Powder . Badam Milk .


Breakfast Cereals
Oats . Corn Flakes . Choco Flakes . Muesli - Crunchy . Muesli - Mixed Fruit . Wheat Flakes . CORN FLAKES BANANA . CORN FLAKES STRAWBEERY . CORNFLAKES NATURAL HONEY . RAGI FLAKES . Choco Flakes . Oats . Masala Oats . Choco(Hearts & Flowers) .

Description
 

Gobi Manchurian Masala
Method
STEP 1: Cut Caulifower (Gobi) into small Pieces. Clean by soaking in Hot water for 5 minutes and drain.
Step 2: Take the bigger mix pack and add required quantity of water make a paste with no lumps.
Step 3: Dip Gobi Pieces and deep fry in oil on medium flame till golden brown like bajjis/bondas.
Step 4: Heat 25ml oil in a frying pan. Cut onion, garlic, Ginger, Capsicum in to small pieces and fry them in oil till golden brown. Add 1cup (100) water to the smaller mix pack 1 pkt Tomato Ketchup and heat in he same pan. Put fried Gobi pieces & mix well until water evaporates on high flame. Garnish Gobi manchurian with coriander leaves and Tomato Ketchup. Serve hot.

For better taste you may also add Chilli and Soya sauce during simmering You can also this pack to prepare Mixed Vegetable, Baby Corn, Paneer Manchrian, etc.
Ingredients
Maize Starch, Maida, Maltodextrine, Iodised Salt, Chilly Powder, Dehydrated Garlic, Cane Sugar, Tomato Solids, Onion Flakes, Citric Acid, Pepper, Cumin, Ginger, Mono Sodium Glutamate.
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Chat Masala
Method
For Salties, Waffers, Salads, Fruit Juices, Sandwiches, Tikkies, Samosas, Pakoras, Fried Cashewnuts, Almonds, Fruit Chat, Potato Chat, Dahi-Vadas, Papris, Burgers, Pizzas, Panner Tikkas and roasted delicies, sprinkle

Kwality Chat Masala:
Recipe: Aloo Chat Boil, chop fry till slightly golden, 500 g potatoes. Remove in a bown. Cool. Add 2 tbsp. Mint chutney, 1tbsp. Lemon juice, ½ inch piece Ginger, Chilli & salt. Mix well. Sprinkle 1tbsp KWALITY CHAT MASALA. Toss & add chopped coriander leaves.
Ingredients
Iodised Salt, Dry Mango, Black Salt, Coriander, Cumin, Dry Ginger, Fennel, Acidifier(E 330), Mint Leaves, ASafoetida.
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Chana Masala
Method
Soak 100g Kabuli Channa overnight. Cook and keep aside. Fry 2 chopped onions till golden brown in 3 tbsp of Oil. Add 1 tsp KWALITY Coriander Powder, 1 tsp KWALITY Chilli Powder and 1 tbsp KWALITY Chhole Masala. Fry for 3 mins on a low flame. Add 1 chopped tomato, 3 slit green chillies and ½ inch ginger, finely sliced . Add boiled chhole, Add Salt, cook for 5 mins. For added flavour add ½ tsp KWALITY Chat Masala and KWALITY Kasuri Methi.
Ingredients
Coriander, Cumin, Dry mango, Chilli, Turmeric, Fennel, Black Pepper, Mustard, Dry Ginger, Kasuri Methi, Iodised Salt, Black Salt, Fenugreek, Asafoetida.
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Kasuri Methi
Method
Soak Kwality Kasuri Methi in boiling water with a little salt. Kasuri Methi can be added to Vegetables, Curries and Dal to enhance their flavour and taste. Kasuri Methi can be added to flour to make tasty Parathas, Chappathy and Nan.You can also make fresh dish like METHI-AALU, after soaking the leaves for 30 minutes, rinsing thoroughly.
Ingredients
Kasuri Methi
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Kitchen King
Method
Items required- POTATO, PEAS & CHEESE:
Cut 200g cheese (Cottage) into 1/2 inch cubes and fry them in ghee/oil till golden. Separately saute chopped onions till golden in half cup ghee/oil. Add 2 chopped tomatoes and cook for 2 minutes. Add salt to taste, 1/2 tsp. Deggi Mirch, 3 tsp. Kitchen King and cook for 3 minutes. Add 4 peeled
potatoes, cut lengthwise, and half cup full of peas. Stir for 3 minutes, add 3 cups of water and let them simmer for 10 minutes. Add cheese cubes
and simmer further for 5 minutes till the potatoes are tender. Sprinkle pinchfull of Kasuri Methi leaves, stir and serve.
Ingredients
Coriander, Cumin, Chillies, Tumeric, Black Peper, Iodised Salt, Green Cardamom, Dry Ginger, Fenugreek, Nutmeg, Ani Star, Cloves,
Cassia, Cinnamon, Mace, Black Cardamom, Caraway, Garlic Powder, Mustard, Asafoetida.
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Jaljira
Method
• Add Kwality Jaljira to glass of water, stir with spoon. Sugar can be added if desired.
• Use Jaljira with Fruits, Fruit Juice, Sugar Cane Juice Tomato Soup, Salad, Egg, Meat, Palav, Tikka and make them digestive and appetizing.
• Use of jaljira in summer affords relief.
• It can also be added to sauce of Tomato, Coraiander, Pudhina etc., to develop the taste and make them appetizing.
• Addition of Jaljira to fried preparation (Dal-moth, Chiwra, Boondi, Fried pulses, all type of wafers, popcorn, etc.) Augment their taste and makes them digestive.
• You can also prepare Pani (for panipuri) or Masala Soda with this natural spicy digestive.
Ingredients
Iodised Salt, Cumin, Fennel, Black Pepper, Black Salt, Dry Ginger, Acidifier (E330), Mint Leaves, Fenugreek, Asafoetida.
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Biryani Pulav Masala
Method
VEG BIRYANI par boil 250g Basmati Rice, In 3 tbsp Oil, fry 3 sliced Onions, 1tsp each Ginger/Garlic paste. Add puree of 2 Tomatoes, Chilly and
Turmeric Powder. Cook till oil separates. Add 1/2 cup curd. Add 1/2 tbsp KWALITY BIRYANI PULAV MASALA. Roast. Add 1 cup cooked vegetables like Green Peas, Carrot, Cauliflower and Salt. Grease bowl, spread 1/2 the rice, add vegetables spread remaining rice. Pour 2 tbsp Ghee, 1/2 cup Milk, Cover, heat for 15
mins, on low flame.
Ingredients
Cumin, Corinder, Chillies, Black Pepper, Cassia, Green Cardamom, Cloves, Tumeric, Iodised Salt, Kasuri Methi, Japathra & Bay Leaf.
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Pav Bhaji Masala
Method
Shallow fry 2 tsp. Garlic Paste, 2 chopped Onions in 2 tsp Oil till soft. Add 2 chopped Tomatoes, 1 tbsp KWALITY PAV BHAJI MASALA, chilli powder and salt. Roast. Add 500 gms. Boiled vegetables like potatoes, green peas, cauliflower, capsicum. Cook and mash for 2 to 3 mins. Add a blob of butter, sprinkle chopped coriander leaves. Serve with Hot Butter Pav (Bread) and chopped raw onion sprinkled with lemon.
Ingredients
Chilli, Coriander, Cumin, Fennel, Dry Mango, Black Pepper,Bay Leaf,Kasuri Methi, Anistar, Cassia, Clove, Green Cardamom, Iodised Salt, Dry Ginger, Turmeric, Asafoetida.
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Panipuri Masala
Method
To prepare the pani for 100 puris grind to paste 2 cups of Mint Leaves, 8-10 Green Chillies, 1 Ginger and 1 Sour Lime. Add the paste to 1 1/2 litre, of water and salt to taste Add 2 tbsp. KWALITY PANI PURI MASALA. For added taste you may add Amchoor powder to taste. Chilli, strain and serve with chopped boiled black channa or soaked salted boondi as fillers in the puris.
Ingredients
Cumin, Mint leaf, Black Pepper, Fennel seeds, Dry Ginger, Ajwan, Iodised Salt, Black Salt, Acidity regulator (E-330) Asafoetida.
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Tea Masala
Method
To get the best flavour and KWALITY TEA MASALA while you boil water to make tea. For 2 cups of tea 1/4 tsp of KWALITY TEA MASALA will suffice.

KWALITY TEA MASALA not only adds a special flavour to your tea but also makes you come alive with freshness.

KWALITY TEA MASALA can also to be used to make Ukala. Ukala is a hot brew of milk, water, sugar and a pinch of KWALITY TEA MASALA. Ukala is ideal for those who neeed to take milk but do not like plain. This Masala is also used in milk, coffee.
Ingredients
Black Pepper, Dry Ginger, Green Elachi, Mulathi, Cloves, Cinnamon.
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Super Garam Masala
Method
Prepare the vegetable of your choice with usual spices in Ghee/Oil as you normally do. Add 1 1/2 tsp Kwality Super Garam Masala. Stir Vegetable on a low flame for 3 mins. Keep covered for at least 5 mins, so that the vegetable retains the flavour and aroma of Garam Masala (500 gms
vegetable or 1 litre ready Dal needs 1 tsp Garam Masala). Dal, Samosa, Potato vada, Kachori, Usal, Pattice, Patra and all types of Farsans tastes best with KWALITY Super Garam Masala.
Ingredients
Coriander, Chillies, Cumin, Fennel, Black Pepper, Cinnamon, Anistar, Cloves, Dry Ginger, Salt, Tej Patta, Stone Flower, Green/Black cardomom, Kasuri Methi, Asafoetida.
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Chilli Powder
Method
Ingredients
Red Chilli
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Turmeric Powder
Method
Ingredients
Turmeric Finger
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Black Pepper Powder
Method
Ingredients
Black Pepper
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White Pepper Powder
Method
Ingredients
White Pepper.cereal flour pepper seeds,
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Jeera Powder
Method
Ingredients
Jeera
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Dry Mango Powder
Method
Dry mango can be used instead of tamarind or citric acid while preparing a variety of delicious vegetarian and non-vegetarian dishes.
Ingredients
Dry Mango Powder only.
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Chilli Powder
Method
Ingredients
red chilli
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Coriander Powder
Method
Ingredients
Coriander
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Garam Masala
Method
Prepare the vegetable of your choice with usual spices in ghee/oil as you normally do. Add 1 tsp. Kwality Garam Masala. Stir vegetable on a low flame for 3 mins. Keep covered for atleast 5 mins. So that the vegetable retains the flavour and aroma of Garam Masala (500 gms, Vegetables or 1 lit. of ready dal needs 1 ½ tsp Garam Masala). Dal, Samosa, Potato Vada, Kachori, Usal, Pattice, Patra and all types of Farsands tastes best with Kswality Garam Masala.
Ingredients
Chillies, Coriander, Cumin, Black Pepper, Dry Giger, Fennel, Cloves, Caraway Seeds, Stone Flower, Tej Patta, Anistar, Green Cardamom, Cinnamon, Iodised Salt, Asafoetida.
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Noodles Masala
Method
Boil 2 cups (300ml) of water. Break 100g noodles and add to boiling water. Cook for 8 – 10 minutes, stirring gently. When cooked drain out the water and add 1 teaspoon of cooking oil to the noodles. In a frying pan, heat 3 teaspoon of oil, add the cooked noodles and 2 level teaspoon Kwality Noodles Masala. Stir gently. Simmer it for 3 minutes & serve hot.

Taste Enhancer:
To make noodles more tasty & nutritious we suggest that you add chopped & boiled carrot, beans, cabbage, onions, capsicum, garlic & ginger
while adding noodles masala. Serve with sauces.

Semia Upma:
You can also prepare delicious Semia Upma by just replacing Veermicelli (Semia) for noodles & follow all ther above instructions. Garnish with coriander leaves, tomatoes & onions. You can also use this masala for Fried Rice, Macaroni, Spaghetti.
Ingredients
Iodised Salt, Spices, Sugar, De-hydrated garlic, Edible starch, Tomato powder, Hydrogenated vegetable Oil, Acidity regulator (E-296 ), Thickening agent (E-412), Monosodium glutamate, Anti-oxidant.
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Sambar Powder
Method
Cook 125 gms Thoor dal with a ltr water. Add a teaspoonful Turmeric Powder and a spoonful of oil while cooking the dhal. Before the Dhal is fully cooked. Add chopped onions or any other vegetables after the Dhal and vegetables are fully cooked. Add 4 to 5 teaspoonful of KWALITY SAMBHAR POWDER. Required quantity of salt and tamarind cook the whole for 10 minutes. Remove the vessel containing sambhar your delicious sambhar is ready.
Ingredients
Coriander, Chilli, Black Pepper, Fenugreek, Mustard, Cassia, Curry Leaves, Cereal Grain, Vegetable Oil, Asafoetida.
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Rasam Powder
Method
Cook a small container full (75g) of Toor Dal in 1 ltr of water with 1 tsp refined vegetable oil and a pinch of turmeric. Churn the cooked dal and
keep aside. Boil 3-4 tsp KWALITY Rasam powder with tamarind juice, jaggery and salt to taste. Add roughly chopped tomatoes for better flavour. Add the cooked dal and water if necessary. Boil for about 10 min. Add 1 tsp of mustard and pinch of asafetida seasoned in ghee.
Ingredients
Coriander, Chilli, Cumin, Fenugreek, Black Pepper, Channa Dal, Salt, Tumeric, Refined Vegetable Oil,Curry Leaves, Asafoetida, sugar, Tomato Solids, Onion Flakes, Citric Acid, Green Chilly Powder, Soya Sauce Powder, Pepper, Cumin, Ginger, Mono Sodium Glutamate.
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Pasta Masala
Method
Ingredients
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Tomato Soup
Method
Mix contents of pack in 500ml water (3 cup) and stir, so that no lumps are formed. Bring to boil while stirring continuously, Simmer for 5-6 minutes and serve.
Ingredients
Tomato Solids, sugar, Edible starch, Salt, Thickening Agent , Monosodium Glutumate, Hydrogenated fat, Acidity regulator, Maltodextrin, Dehydrated Vegetables, Spices, Sodium bi carbonate, Permitted colour.
This pack of Soups powder contains Monosodium Glutamate, unfit for infants below 1 year.
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Mixed Vegetable soup
Method
Mix contents of pack in 750 ml water (5 cup) and stir, so that no lumps are formed. Bring to boil while stirring continuously, Simmer for 5-6 minutes and serve.
Ingredients
Edible Starch, Sugar, Salt, Monosodium Glutamate, Thickening Agent, Hydrogenated fat, Acidity regulator Maltodextrin, Spices, Dehydrated Vegetables.
This pack of soup powder contains Monosodium Glutamate, unfit for infants below 1 year.
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Corn Flour
Method
Corn flour cakes:
Cream together 100 gms of margarine and 200g sugar and beat in 2 eggs. Add 100gms self raising flour and 100gms KWALITY CORN FLOUR and mix thoroughly. Add a little flavouring essence. Fill into small well greased tins and bake in moderate oven for about 20 minutes until golden brown.
Ingredients
Corn.
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Custard Powder
Method
1.Measure 25g (two table spoons) of Kwality Custurd Powder into a bowl
2.Add 1/4 cup milk from 500 ml milk (one standard milk bottle) to make a smooth paste
3.Boil the remaining milk with three heaped tablespoons (50g) sugar
4.Remove from heat, add the paste and cook again for two or three minutes, stirring continuously to avoid burning. Let it cool & your delicious custard is ready.
Ingredients
Edible Starch, Corn Flour, Salt, Contains permitted Synthetic food colours and added flavours.
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Baking Powder
Method
Use 10g of Kwality Baking Powder for each 450g of flour. Mix thoroughly with the flour keep in dry state by sifting flour & Baking Powder together two or three items essentially. in order to have the best velvety texture, volume & lightness the ready dough should immediately be put in the oven.
Ingredients
Edible Maize Starch, Sodium Bi-Carbonate, Sodium Aluminium Sulphate.

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Ice Cream Mix
Method
1.Set the refrigerator to the coldest temperature.
2.Dissolve the contents of this packet in 1/2 litre. (1 milk bottle) of milk and heat the
mixture till it boils, stirring continuously.
3.Remove and cool. Stir frequently while cooling. Put the mixture in an aluminium Container or tray, cover and freeze for 2 hours.
4.Then remove & beat with spoon or in a kitchen mixer for about 2-3 minutes or until smooth. Pour into trays and freeze.
Ingredients
Sugar, Edible Starch, Dextrose, Stabilizers Tricalcium Phosphate, Emulsifier, Permitted food Colours and flavours, Cocoa( In choclate flavour) Contains permited Food Colour and Flavours
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Jelly Crystals
Method
1.Empty the contents of the packet in a dry vessel.
2.Pour 3 standard tea cups (500ml) boiling water into the vessel. Stir to Dissolve completely.
3.Pour into the mould.Jelly sets at room temperature in 45 minutes.
4.Refrigerate before serving.
Ingredients
Sugar, malic Acid, Carageenan, Edible gums, Potassium Citrate, Salt.
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Sweet Corn Vegetable Soup
Method
Mix contents of pack in 700 ml water (4 cup) and stir, So that no lumps are formed. Bring to boil while stirring continuously, Simmer for 5-6 minutes and serve.
Ingredients
Edible Starch, Sugar, Salt, Dehydrated Sweetcorn, Monosodium glutamate, Thickening Agent, Hydrogenated fat, Acidity regulator, Maltodextrine, Dehydrated Vegetables, Spices.
This pack of soup powder contains Monosodium Gultamate, unfit for infants below 1 year.
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Cocoa Powder
Method
In a medium size bowl, sift icing sugar and cocoa together. Add melted butter and add enough milk to make a good spreading consitency.
Ingredients
Cocoa Beans.
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Dry Yeast
Method
Dissolve dry yeast in warm water(105 115 F).

1.Measure warm water into bowl using amount in recipe. Atleast 1/4 cup (if bowl is cool, rinse first with hot water)
2.Sprinkle in yeast, stir until dissolved.
3.Use dissolved yeast as directed in recipe.
Ingredients
Active Dry Yeast.
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Soya Chunks
Method
soya pulav:- Ingredients:
Soya Chunks, rice, jeera, peas, carrots and other seasonal vegetables, diced, salt and pepper to taste, cloves and cinnamon for flavouring.

Directions:

Heat oil in a heavy bottomed pan. Fry jeera in it. Add the diced vegetables, salt and pepper along with soya chunks. Also add the cloves and cinnamon. Fry for one minute. Add soaked rice in it. Add water, cover the pan and put it to cook on medium heat. Stir once. When the rice is ready transfer it to a serving dish. Garnish with coriander leaves Serve hot.
Ingredients
Defeatted Soya Flour,protein contents of meat,egg,wheat,milk versus
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Mushroom Soup Powder
Method
Single Serve: For 1 cup of soup (100)ml blend in
about 11/2 level tablespoonful (approx 9g) of the powder
in 1 cup (approx. 125ml) of water. Bring the mixture to a boil, strring frequeny.
Reduce heat and allow to simmer for 8 to 10 minutes.

Bulk : Take 7.5 litres of water. Transfer approx. 2 litres from this into a separate container
and boil the remaining 5.5 litres of water. Enply the contents of the pack (500gI into the 2 litres of water
and stir to form a homogeneous paste. Now add this paste to the boiling water and bring the mixture to a
boil, strring frequently. Reduce heat and allow to simmer for 8 to 10 minutes.

Imoportant : On opening this pack, transfer contents into and air-tight contaner. Store in cool, dry place.
Ingredients
Edible Starch, Maltodextrin, Sugar, Delydrated Mushroom (5%), Salt, Thickening agent (E-412),Hydrogenated Fat, Spices, Acidity regulator (E-296), Yeast extract powder.
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Badam Milk
Method
KWALITY BADAM MILK Mix - An exotic, nuts and spices blend. Added to milk, it makes for a wholesome and nourishing drink. Children find its taste irresistible. Chilled or hot, it makes a rich drink fit to be served to guests and friends.

It also adds flavour and richness when added to Ice-creams, Kulfi, Milk Shakes, Kheer etc. and can also be used to garnish Indian Sweets.
Ingredients
Sugar, Skimmed Milk Powder, Almonds, Cardamom.
Contains permitted natural colour.

FREE FROM ARTIFICIAL FLAVOUR & PRESERVATIVE
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Oats
Method
Porridge:
Take two cups boiling water, add a pinch of salt.Then add one cup Kwality Oats and cook for 5 to 7 minutes, stirring occasionally. Serve hot with sugar and milk or cream.For variety serve with syrup, fresh or preserved fruits, coconuts, dates or other flavours.

Soup:
Kwality Oats added to soup make it creamier & more delicious. Make your soup as usual, then add 1 level tablespoon Kwality Oats for each cup of soup. Boil again for 5 minutes.

Oat Health Drink:
Soak one cup Kwality Oats in 2 cups water for several hours. Strain & add 4 to 8 tablespoonful of this liquid to a glass of water, milk or fruit juice. Add chocolate, vanilla or flavouring of your choice and sweeten to taste.
Ingredients
Rolled Oats, Oat bran.
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Corn Flakes
Method
FRUIT CRUNCH CRUMBLE:
1 large cooking apple, peeled, cored, & sliced.
1 tablespoon sugar,
5 strawberries
75g Kwality Corn Flakes
METHOD:
Cook Apple with 1 tbs sugar. Drain strawberries & gently mix into cooked apple then transfer to oven proof dish. Cover fruit with cornflakes & cook in a preheated oven 130 degree C/gas Mark 1/2.
Serve hot with cream or custard.

CHOCOLATE CORNFLAKE CAKES:
Place 50g butter and 100g small chocolate broken pieces in a saucepan with 5 tbsp golden syrup. Slowly melt over low heat, stirring. When the mixture is well blended, stir 80g cornflakes.
Place some small paper cake cases on a tray. Fill each one with a heaped tablespoon of the mixture. Put in the fridge to set.
Ingredients
Corn, Sugar, Malt extract, Salt,vitamins,minerals.
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Choco Flakes
Method
Mix with cold milk, top it on fruit salad, top it on ice cream, serve with custard.
Ingredients
Wheat flour, Sugar, Cocoa powder, Salt, Caramel,malt extract,vitamins,and antioxidant.
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Muesli - Crunchy
Method
To get the best out of Kwality Crunchy Muesli serve it with hot or cold milk, yogurt, curd, cream, fresh fruits or as an adventurous topping tasty sensation of Kwality Crunchy Muesli as it is. In order to increase your daily intake of fibre plan your diet to include Kwality Crunchy Muesli as often as possible.
Ingredients
Rolled oats, Malted Wheat Flakes, Invert syrup, Malted Corn Flakes, Raisins, Almonds, Liquid Glucose, Wheat Germ, Oat Bran, Dehydrated fruits.
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Muesli - Mixed Fruit
Method
To get the best out of Kwality Fruity Muesli serve it with hot or cold milk, yogurt, curd, cream, fresh fruits or as an adventurous topping tasty sensation of Kwality Fruity Muesli as it is. In order to increase your daily intake of fibre plan your diet to include Kwality Fruity Muesli as often as possible.
Ingredients
Rolled oats, Malted Wheat Flakes, Invert syrup, Malted Corn Flakes, Raisins, Almonds, Liquid Glucose, Wheat Germ, Oat Bran, Dehydrated fruits.
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Wheat Flakes
Method
Take 30g of kwality wheat flakes in a bowl
Add milk
Garnish with fruits if desired
Ingredients
whole wheat flour,malt extract,oat,oat bran,sugar,salt,vitamins,minerals,antioxidant
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CORN FLAKES BANANA
Method
Take 30g of kwality cornflakes banana in a bowl
Add one cup of warm milk
Garnish with dry fruits/dry fruits for more taste.
Ingredients
Corn grits,malt extract,sugar,salt,vitamins,minerals and antioxidant
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CORN FLAKES STRAWBEERY
Method
Take 3Ogm of kwality cornflakes strawberry in a bowl
Add one cup of warm milk
Garnish with fresh /dry fruits for a more delicious breakfast
Ingredients
Corn grits,malt extract,sugar,salt,vitamins,minerals,and antioxidant
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CORNFLAKES NATURAL HONEY
Method
Take 30 g of kwality cornflakes honey in a bowl
Add one cup of milk
Garnish with fresh/dry fruits more delicious breakfast
Ingredients
Corn grits,malt extract,sugar salt,vitamins,minerals and antioxidant
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RAGI FLAKES
Method
Take 30 gm of kwality Ragi flakes in a bowl
Sprinkle sugar as per your choice
Add milk
Ingredients
Ragi flour,malt extract,oat,oat bran,sugar,iodised salt,,vitamins,minerals and antioxidant
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Choco Flakes
Method
Mix with cold milk, top it on fruit salad, top it on ice cream, serve with custard.
Ingredients
Wheat flour, Sugar, Cocoa powder, Salt, Caramel.
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Oats
Method
Porridge:
Take two cups boiling water, add a pinch of salt.Then add one cup Kwality Oats and cook for 5 to 7 minutes, stirring occasionally. Serve hot with sugar and milk or cream.For variety serve with syrup, fresh or preserved fruits, coconuts, dates or other flavours.

Soup:
Kwality Oats added to soup make it creamier & more delicious. Make your soup as usual, then add 1 level tablespoon Kwality Oats for each cup of soup. Boil again for 5 minutes.

Oat Health Drink:
Soak one cup Kwality Oats in 2 cups water for several hours. Strain & add 4 to 8 tablespoonful of this liquid to a glass of water, milk or fruit juice. Add chocolate, vanilla or flavouring of your choice and sweeten to taste.
Ingredients
Rolled Oats and Oat brean
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Masala Oats
Method
take 350 ml of water.
Add one packet of tasty masala oats and mix well.cook or microwave for approximately 2-3 minutes
Ingredients
Oats (75%), Edible Starch, Salt, Sugar, Dehydrated Vegetables (Onion Flakes (10%), Carrot (3%), Green Peas(2%) ), Spices & Condiments(Onion Powder, Garlic Powder, Turmeric Powder, Tomato Powder, White Pepper Powder), Maltodextrine, Herbs(Coriander, Parsley, Fenugreek Powder), Malic Acid(1%), Hydrogenated Vegetable Fat.
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Choco(Hearts & Flowers)
Method
Ingredients
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