All our pasta sauces and soups comfortably SERVE 2 and are priced at ₹ 60
HOW TO MAKE FRENCH ONION SOUP
Mix 1 Veekes & Company instant french onion soup sachet with 2 cups [400 ml] of water and heat it on a medium flame till thick. Garnish with caramelized onions, freshly crushed black pepper and cheese.
HOW TO MAKE MINESTRONE SOUP
Mix 1 Veekes & Company instant minestrone soup sachet sachet with 2 cups [400 ml] of water and heat it on a medium flame till thick. Garnish with 2 tbsp cooked macaroni, finely diced capsicum and chilli flakes.
HOW TO MAKE MULLIGATAWNY SOUP
Mix 1 Veekes & Company instant mulligatawny soup sachet with 2 cups [400 ml] of water and heat it on a medium flame till thick. Garnish with 2 tbsp cooked white rice, a tbsp of fresh cream and a lime wedge once you remove it from the flame.
HOW TO MAKE AGLIO OLIO
(spicy pasta dry toss with garlic and chilli)
In a pan, add 4 tablespoons of oil. Add the aglio olio powder and stir for less than a minute on a low flame till the powder mixes well with the oil. Add 400 g cooked pasta and 2 tbsp of water and toss till evenly coated. For a personal touch, use olive oil, garnish with roasted peanuts, chopped olives, sundried tomatoes and shredded mozzarella cheese.
*this is a spicy and tangy dry-toss
Tip: Toss your pasta in a little olive oil after you drain it to make sure the pasta doesn’t stick.
HOW TO MAKE PEPPER ALFREDO
(creamy white pasta sauce)
In a pan, add 1 ½ cups [300 ml] of water and the alfredo white sauce powder and stir so it mixes well. Heat on a medium flame and keep stirring till the sauce thickens. Add 300 g cooked pasta and mix till it is well coated. Finish with 2 tbsp of fresh, unsweetened cream. If you don’t have cream, use a mixture of 200 ml water and 150 ml milk. For a personal touch, garnish with fresh crushed black pepper and cooked green peas and capsicum.
Tip: Toss your pasta in a little olive oil after you drain it to make sure the pasta doesn’t stick.
HOW TO MAKE CILANTRO PESTO
(creamy cilantro pesto genovese)
Mix 1 sachet of the cilantro pesto sauce mix with 1.5 cups [300 ml] of water and heat it on a medium flame till thick. Add 300 g cooked pasta, vegetables, and finish with 2 tbsp fresh cream.
For a personal touch, use green peas, sweet corn or blanches broccoli florets and garnish with fresh coriander leaves.
Tip: Toss your pasta in a little olive oil after you drain it to make sure the pasta doesn’t stick.
HOW TO MAKE TOMATO PASTA
In a pan, add 1 ½ cups [300 ML] of water and the tomato primavera instant pasta sauce-powder. Stir continuously on a medium flame till the sauce thickens. This takes less than 3 minutes. Add 300 g cooked pasta and mix till evenly coated. Finish with 2 tbsp of fresh, unsweetened cream.
For a personal touch, garnish with chopped sautéed onion and tomato and some black olives.
Tip: Toss your pasta in a little olive oil after you drain it to make sure the pasta doesn’t stick.
HOW TO MAKE MASALA DE INDE PASTA
In a pan, add 1 ½ cups [300 ML] of water and the masala de inde instant pasta sauce powder. Stir continuously on a medium flame till the sauce thickens. This takes less than 3 minutes. Add 300 g cooked pasta and mix till evenly coated. Finish with 2 tbsp of fresh, unsweetened cream.
For a personal touch, garnish with peas, green capsicum and fresh coriander.
Tip: Toss your pasta in a little olive oil after you drain it to make sure the pasta doesn’t stick.
HOW TO COOK PASTA
Boil water. Add salt. Add pasta. Cook till al dente. Drain and keep aside!
Tip: Toss your pasta in a little olive oil after you drain it to make sure the pasta doesn’t stick.
All our south indian instant mixes comfortably SERVE 3 and are priced at ₹ 99
HOW TO MAKE
2-MINUTE INSTANT SAMBAR
In a pan, add 2 cups [400 ML] of water and the instant sambar mix. Mix well and heat on a medium flame till it thickens.
Add cooked vegetables (raddish/ladiesfinger/drumstick) of your choice and salt to taste.
**LET IT REST FOR 2 MINUTES SO THE FLAVOURS BLOSSOM.**
Stir and serve!
HOW TO MAKE 2- MINUTE
INSTANT RASAM
In a pan, add 2.5 cups [500 ML] of water and the instant rasam mix. Mix well and heat on a medium flame till it boils. You can add tomatoes while boiling.
Garnish with fresh coriander and salt to taste.
Stir well before serving! Enjoy with our ready-to-eat andhra style paruppu podi, hot rice and papad!
HOW TO MAKE
2- MINUTE INSTANT MORUKOZHAMBU
In a pan, add 1.5 cups [300 ML] of water and the instant morukozhambu mix. Mix well and heat on a medium flame for just 1-1.5 minutes till it thickens.
Add cooked vegetables (ladiesfinger/pumpkin) of your choice and salt to taste.
Once cooled down, add 200g curd and mix well. Sour-er the curd the better and store bought curd works as well as home-made!
Enjoy with hot rice and papad!