Recipes & Instructions

All our pasta sauces and soups SERVE 2 and are priced at ₹ 49/-

FRENCH ONION SOUP

Mix 1 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

MULLIGATAWNY SOUP

Mix 1 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

MINESTRONE SOUP

Mix 1 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

CILANTRO PESTO GENOVESE PASTA 

Mix 1 sachet 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.

Garnish with fresh coriander leaves

AGLIO OLIO

Boil 200 grams of raw durum-wheat pasta or any pasta of your choice. Drain and set aside. 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 the 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.

MEDITERRANEAN TOMATO PASTA

Boil 150 grams of durum-wheat pasta or any pasta of your choice. Drain and keep aside. In a pan, add 1 ½ cups [300 ML] of water and the Caprese sauce-powder. Stir continuously on a medium flame till the sauce thickens. This takes less than 3 minutes. Add your 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.

 

PEPPER ALFREDO (CREAMY WHITE SAUCE)

Boil 150 grams of raw durum wheat pasta or any pasta of your choice. Drain and keep aside. In a pan, add  1 ½ cups [300 ml] of water and the Alfredo sauce powder and stir so it mixes well. Heat on a medium flame and keep stirring till the sauce thickens. Add the 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.