Recipes & Instructions

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

French Onion Soup

In a pan, add 2 cups [400 ml] of water and the soup mix and stir till the powder mixes well. Heat on medium-flame and keep stirring till the soup thickens. Garnish with freshly crushed black pepper.

Tip: In a separate pan, add 2 tbsp of oil and sautee 1 sliced onion till lightly brown. Add this to the finished soup once you take it off the flame.

Mediterranean Caprese Pasta (tangy tomato sauce)

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.

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.

 

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.

Cilantro Pesto (creamy coriander sauce)

Boil 150 g 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 sauce mix and stir till it is mixed well. Heat on a medium flame and stir till the sauce thickens. Add your cooked pasta and finish with 2 tbsp of fresh, unsweetened cream. You are done! For a personal touch, garnish with coriander leaves.

Tip: Toss your pasta in a little olive oil after you drain it to make sure the pasta doesn't stick.

 

Cold Tomato Gazpacho

Did you know, our Minestrone doubles up as a cold gazpacho?

In a pan, add 3/4 cup [175 ml] of water and the soup mix. Heat till it thickens. Add 3/4 cup of ice [175 ml] to the pan to cool the soup down fast. Finish with finely diced green capsicum, coloured bell peppers and tomato.

Alternatively, if you don't have ice, in a pan, add 1 1/2 cups [350 ml] of water and the sauce mix. Heat it till it thickens and cool it down in the refrigerator. Finish with finely diced green capsicum, coloured bell peppers and tomato.

 

 

For a demo on how easy our sauces are to make, watch this video!