hamara mix daale aapki recipe mein naya twist - vegit · sauces and snack foods. ... meat or...

Hamara Mix Daale Aapki Recipe Mein

Naya Twist

Per 100g

Energy Kcal 365.00

Total Fat 0.85

Saturated Fat g 0.42

Cholesterol mg 0.0

Trans Fat g 0.0

Total Carbohydrate g 79.0

Protein g 10.4

Dietary Fibre g 12.9

Sugar g 0.0

Sodium mg 62.0

Vitamin A mg 160.0

Vitamin C mg 30.8

Iron mg 2.5

NUTRITION FACTS

> 1Kg

6 Kgs FreshRaw Potatoes

VEGIT ALOO MASH - INDIA'S LARGEST SELLING POTATO FLAKES

SPECIFICATIONSPHYSICAL CHEMICAL

Product Potato Flakes (Normal)

Moisture 8% (max)

Reducing Sugar 2.5% (max)

Sulphur Di oxide 250ppm (max)

Bulk Density 200-300gm/lt

Apart from its usage as a substitute of mashed potatos, dehydrated potato flakes can be used as a nutritional base and a neutral product that complements a variety of ingredients. They can stand alone or be used as an ingredient in baked goods, frozen foods, ready to eat meals, soups, sauces and snack foods.

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The free starch present in dehydrated potato flakes holds meat together.Binder

Yield Improvement

Colour Enhancer

Breading

Decoration

Flavour Enhancer

Humectant/ Shelf Life Extender

Extender

Texture Enhancer

Thickening Agent

Uniformity

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ES BENEFIT FUNCTION

The weight of added potatoes and the resulting absorption of moisture may increase dough yield for baked goods.

In baked goods such as bread, cakes and cookies the addition of dehydratedpotatoes can enhance crust colour, producing a thicker and darker crust.

Use potato flakes alone or combined with flour, cornmeal or crushed corn flakes to create breading for fish, meat or vegetables. For fried foods,

the use of dehydrated potatoes can provide for a crispy texture sometimes associated with other breading materials.

Prepared mashed potatoes can be squeezed from pastry tubes to decorate casseroles and improve food presentation.

Flakes can be added to burgers or patties before cooking,thus requiring less meat per burger.

Flakes can be used to produce potato-flavoured snacks and baked goods. When used in bakery products at inclusion levels of at least 10%, they impart a potato

flavour and soft mouth feel to the product. Snack foods generally use a much higher level of inclusion.

At low inclusion levels of less than 5%, dehydrated potatoes serve as an anti-staling or crumb softening agent in bakery applications, with no alteration of the taste

profile. Because of their moisture retention abilities it slows the drying affect associated with staling.

At inclusion levels of around 10% dehydrated potatoes will produce end-products with a unique potato flavour and soft eating

characteristics. For instance, the addition of potato flakes to recipeswill create a moist texture for cakes, doughnuts, breads, rolls and

pastry items. Added to snacks, they create a light and crispy texture.

Add potato flakes directly from the package to broths, gravies, sauces and stews to thicken.

Dehydrated potato flakes can be used in salty snacks such as fabricated chips to create a more uniform shape.

FUNCTIONS AND BENEFITS

Total Plate Count 40,000cfu/gm(max)

Coliforms 10cfu/gm(max)

Yeast and Moulds 100cfu/gm(max)

E. Coli Nil

Salmonella Negative in 25gm

MICROBIOLOGICAL SPECIFICATION

Standard Particle Size 500µ - 2812µ

Bulk Density 200 – 300 gm/lt

% Retained in 2812µ 40±20%



% Pass through 500µ 5±5%

Higher density material or smaller particle size material can also be made on order

Illustration:

e.g. (particle size of 150µ – 500µ)

Bulk Density 550 to 600g/lt

Particle Size Distribution




% pass through 150µ 15±05%

VEGIT INSTANT SNACK MIXES

AMAZING VALUE

Pack Size Recommended Water Level

Batter Mix Recommended Bread Crumbs

Total Yield(1kg Snack

Mix + Water)

Weight (g) Per Piece

(Approximately)

No. of Pieces(Approximately)

SHAMMI KEBABINSTANT SNACK MIX

Add warm water to 100 gm of Vegit Shammi Kebab mix. Keep aside for 10 mins. Divide it into 4 equal portions. Spread 1 portion of the

mix on 1 half of the roti. Sprinkle 2 tbsp of mozzarella cheese on it. Fold to make a semi-circle. Cook on a tawa using ½ tsp of oil till both

sides are golden brown. Cut into halves. Serve hot.

SHAMMI KEBAB KI EK AUR TWIST RECIPE*(QUESADILLAS )

Add warm water to the Vegit Aloo Tikki Mix. Stir well and keep aside for 10 mins. Dissolve yeast in 100 ml water and sugar. Keep aside

for 10-15 mins. Sieve maida, add ajwain, dissolved yeast, Aloo Tikki Mix and knead well. Add 50 ml milk and knead into soft dough.

Keep aside for 15 mins. With hand mix the margarine, pepper powder and salt. Place the dough on it. Knead well till the margarine

gets fully absorbed. Divide into 8 equal portions. Shape each portion into a ball. Flatten it into a tikki. Cut the middle portion to make it

1.5kg 1kg 0 0 2.5kg 18-20gapprox 138

ALOO TIKKI INSTANT SNACK MIX




Mix + Water)


(Approximately)


1kg 2.0kg 0 0 3kg 30g 100

ALOO TIKKI KI EK AUR TWIST RECIPE (NAMKEEN DOUGHNUTS)

PER 100g

Energy Kcal 399.1

Protein g 11.66



Sugar g 2.39

Total Fat g 9.42


Unsaturated Fatty Acid g 2.18

Trans Fat g 1. 75

Cholesterol mg 0.00

Sodium g 1.2

Vitamin C mg 8.5

Calcium mg 55.42

Iron mg 1.32

NUTRITION FACTS

Ingredients: Potato flakes (44.1%), Black gram (30.6%), Veg. oil (10%), Onion bits (6%), Common salt (3%), Cinnamon, Spices & Condiments.

• Store under cool & dry condition.

NUTRITION FACTS

PER 100g

Energy Kcal 412.96

Protein g 11.87



Sugar g 0.00

Total Fat g 11.64



Trans Fat g 0.00

Cholesterol mg 0.00

Sodium mg 1010.7

Vitamin C IU 5.91

Calcium mg 83.1

Iron mg 4.0

1. Add 150 ml warm water to 100 g of Shammi Kebab Mix. Mix well and leave for 10 minutes.

2. Make small balls and flatten them.

3. Deep fry in hot oil and serve hot with tomato sauce or green chutney.

Ingredients: Potato flakes (72.7%), Potato starch (10.5%), Edible vegetable fat (8%), Cheese powder (3.5%), Common salt, Maltodextrin, Mixed spices, Oleoresin.


1. Add 150 ml warm water to 100 g of Aloo Tikki Mix. Mix well and leave for 10 minutes.


3. Shallow fry in oil on tawa till golden brown and crispy. Serve hot with tomato sauce or green chutney.

ALOO TIKKI INSTANT SNACK MIX

1 2 31 2 3

SHAMMI KEBAB INSTANT SNACK MIX

METHOD OF PREPARATION METHOD OF PREPARATION

NUTRITION FACTS

PER 100g

Energy Kcal 370.8

Protein g 12.23



Sugar g 6.49

Total Fat g 6.73



Trans Fat g <2.0

Cholesterol mg 0.00

Sodium g 1.4

Vitamin C mg 12.1

Calcium mg 145.4

Iron mg 5.3Additional Requirements: Bread Crumbs*

Make cheese balls from the mix. Arrange red capsicum, cheese ball, onion, green capsicum and yellow capsicum on wooden sticks

and keep aside. Make a marinade mixing tandoori masala, curd, ginger garlic paste and salt. Coat the sticks with the marinade. Grill in

a 200ºC pre-heated oven for 12-15 mins. Serve hot.

Ingredients: Potato flakes (53.89%), Cheese powder (15%), SMP (6%), Potato starch (5.5%), Maltodextrin (5%), Onion bits(5%), Vegetable fat (4%), Common salt (2.8%), Spices Cheese flavour.


1. Add 150 ml warm water to 100 g of Cheese Balls Mix. Mix well and leave for 5 minutes.

2. Make small balls and roll them in bread crumbs .

3. Deep fry in oil and serve hot with accompaniments like tomato sauce or mayonnaise.

*

Ingredients: Potato flakes (56.2%), Dehydrated green peas (11%), Potato starch (9%), Dehydrated

spinach (4.55%), Vegetable oil (6%), Onion bits (5%), Common salt (3%), Kasuri methi, Mixes

spices & Oleoresin.

1. Add 200 ml warm water to 100 g of Hara Bhara Kebab Mix. Mix well and leave for 5 minutes.

like tomato sauce or green chutney.


3. Deep fry in oil and serve hot with accompaniments

CHEESE BALLS INSTANT SNACK MIX




Mix + Water)


(Approximately)


1.5kg 200g 2.5kg 1kg 0 8.0g 312

NUTRITION FACTS

PER 100g

Energy Kcal 351.1

Protein g 9.34



Sugar g 17.33

Total Fat g 3.96



Trans Fat g <0.2

Cholesterol mg 0.00

Sodium mg 1704

Vitamin C mg 6.05

Calcium g 215.33

Iron mg 4.6

CHEESE BALLS KI EK AUR TWIST RECIPE (TANDOORI CHEESE BALLS STICK)

HARA BHARA KEBAB INSTANT SNACK MIX




Mixes + Water)


(Approximately)


1kg 2kg 0 0 3kg 15g 200

HARA BHARA KEBAB KI EK AUR TWIST RECIPE(WONTON/DESI DUMPLINGS)

Add warm water to the packet of Vegit Hara Bhara Kebab Mix. Keep aside for 5 mins. Meanwhile, heat 2 tbsp oil in a wok. Add onions

and garlic, and sauté till light brown. Pour this over the Vegit Hara Bhara Kebab Mix. Mix well. Add the mozzarella cheese. Mix again.

Divide the mix into equal portions. Place one wonton wrapper on a clean dry surface. Put one portion of the stuffing into one wonton

wrapper and fold it together. Use maida and water for sticking. Deep fry till it is golden brown. Serve hot with condiments.

1 2 31 3

HARA BHARA KEBAB INSTANT SNACK MIX


CHEESE BALLS INSTANT SNACK MIX

2

NUTRITION FACTS

PER 100g

Energy Kcal 404.3

Protein g 8.71



Sugar g 16.68

Total Fat g 8.82



Trans Fat g 0.65

Cholesterol mg 2.44

Sodium g 1.34

Vitamin C IU 166.40

Calcium g 0.19

Iron mg 17.18




Mix + Water)


(Approximately)


1kg 1.75kg

1:1 (Corn flour+Maida -150g each)

+600ml water 300g 2.75kg 55g 50




Mix + Water)


(Approximately)


1kg 1.5kg 0 0 2.5kg 20g 125

Additional Requirements: Bread Crumbs**, Batter Mix* (cornflour 50%, maida 50%)

Add 150 ml warm water to the Vegit Burger Patty Mix. Stir well and keep aside for 5 mins. Add grated cheese, mozzarella cheese and 50

ml water. Mix well. Divide it into 8 equal portions. Lightly toast the bread slices. Apply 1portion of the mix on each slice and spread

evenly. Toast till the top turns golden. Cut the slices into triangles and serve.

Ingredients: Potato flakes (58.75%), Veg fat (8%), Maltodextrin (5%), Dehydrated vegetables

(Green peas, Carrots, Capsicum, French beans, Onion bits), Cheese powder (4%), Common salt

(2.2%), SMP, Tomato powder, Red chilli flakes, Spices & Oleoresin.

1. Add 175 ml warm water to 100 g of Burger Patty Mix. Mix well and leave for 5 minutes.

2. Make small patty balls (40 g each) of the mixture and flatten them in the shape of a patty. Dip the patty in liquid batter mix* and roll in bread crumbs.**

3. Deep fry the patty in oil and serve hot with burger and chutney/sauce.

Ingredients: Potato flakes (36.4%), Soya granules (28%), Veg. oil (8%), Onion bits (5%), Potato starch

(5%), Cheese powder (5%), Capsicum bits (2.5%), Carrot bits (2.5%), Common salt (2%), Tomato

powder (2%), Green chilli powder, Spices & Condiments.

1. Add 150 ml warm water to 100 g of Soya Roll Mix. Mix well and leave for 5 minutes.

2. Make small balls from the dough and give them cylindrical shape.

3. Deep fry the rolls and serve hot with accompaniments like tomato sauce or mayonnaise.

Add 150ml warm water to the Vegit Soya Roll Mix. Stir well and keep aside for 5 mins. Divide into 10 equal portions shaped like

nuggets. Deep fry till it is golden brown. Drain and keep aside. Heat 2 tbsp oil in a saucepan; add onions and garlic, sauté for 4-5 mins

on medium flame till golden brown. Add the sauces. Mix well over medium flame for half a minute. Add the nuggets and toss gently.

Sprinkle chopped spring onion leaves. Serve hot.

BURGER PATTYINSTANT SNACK MIX

BURGER PATTY KI EK AUR TWIST RECIPE(CRISPY CANAPÉS)

SOYA ROLLINSTANT SNACK MIX

SOYA ROLL KI EK AUR TWIST RECIPE(SWEET AND SOUR SOYA ROLL)

31 1 2 3 NUTRITION FACTSPER 100g

Energy Kcal 408.12

Protein g 20.23



Sugar g 0.00

Total Fat g 11.92



Trans Fat g 0.00

Cholesterol mg 0.00

Sodium mg 1066.4

Vitamin C IU 10.79

Calcium mg 154.2

Iron mg 10.0


BURGER PATTY INSTANT SNACK MIX SOYA ROLL INSTANT SNACK MIX

2

VEG CUTLET INSTANT SNACK MIX

Add 1 cup of warm water to the Vegit Cutlet Mix. Stir well and keep aside for 5 mins. Divide into 12 portions.

Shape each portion into a croquette. Stuff ¼ tsp of cheese into each croquet. Add ½ cup water to the batter

mix. Stir well. Dip and coat the croquettes with the batter. Roll them on the bread crumbs. Deep fry. Serve hot.

VEG CUTLET KI EK AUR TWIST RECIPE(CHEESY CROQUETTE)

NUTRITION FACTS

PER 100g

Energy Kcal 392.9

Protein g 11.13



Sugar g 3.92

Total Fat g 8.51



Trans Fat g 0.00

Cholesterol mg 0.00

Sodium g 1.6

Vitamin C mg 13.88

Calcium mg 63.4

Iron mg 6.0




Mix + Water)


(Approximately)


1kg 1.5kg 300g 2.5kg 30g 83

1:1 (Corn flour+Maida -150g each)

+800ml water

Ingredients: Potato flakes (64.15%), Onion bits (12%), Vegetable oil (10%), Common salt (3%), Maltodextrin, Amchur powder, Sugar powder, Spices & Oleoresin. Besan mix: Bengal gram flour (96.5%), Common salt (2%), Raising agent (E500-11) and Dehydrated curry leaves.• Store under cool & dry condition.

Add warm water to the Vegit Aloo Bonda Mix. Keep aside for 5 mins. Add oil and 3 tbsp maida to the mixture. Knead well. Divide it

into 6–8 equal portions. Shape each portion into a flat, round tikki and deep fry till it is golden brown. Keep aside. Mix the besan,

water, onion, chilli powder and salt. Make small pakodas by deep frying the mixture. To serve, place the fried tikkis on individual

plates, put a couple of pakodas and 2 tbsp of mixed sprouts on each tikki. Top with green chutney, little beaten curds, date

chutney, all the masala powders, sev and salt. Garnish with coriander leaves and serve.

ALOO BONDA KI EK AUR TWIST RECIPE(SPROUT BONDA CHAAT)


Besan Mix Recommended Bread Crumbs


Mix + Water)


(Approximately)


1kg 2kg800gBesan

+1000ml water 0 3kg 40g 75

1.

2. Make oval shaped balls and dip into besan mix.*

3. Deep fry in oil and serve hot with accompaniments like .

Add 200 ml warm water to 100 g of Aloo Bonda Mix. Mix well and leave for 5 minutes.

tomato sauce or green chutney.

Additional Requirements: Bread Crumbs** ,Batter Mix* (cornflour 50%, maida 50%) Additional Requirements: Besan Mix*

Ingredients: Potato flakes (74.9%), Refined vegetable oil (8%), Dehydrated carrot bits (4%), Common salt (3%), Dehydrated green peas (3%), Dehydrated capsicum bits, Dehydrated french bean, Mixed spice & Oleoresin.• Store under cool & dry condition.

1. Add 150 ml warm water to 100 g of Veg Cutlet Mix. Mix well and leave for 5 minutes

tomato sauce or green chutney

2. Make small cutlet balls and flatten them or shape them using moulds. Dip the cutlets in liquid batter mix*

3. Roll the dipped cutlets in bread crumbs.** Fry the cutlets in oil and serve hot with accompaniments like

ALOO BONDA INSTANT SNACK MIX

NUTRITION FACTS

PER 100g

Energy Kcal 407

Protein g 8

Total Carbohydrate g 69


Sugar g 7.8

Total Fat g 11

Saturated Fat g 2.7


Trans Fat g 0.00

Cholesterol mg 0.00

Sodium g 1.2

Vitamin C mg 7.7

Calcium mg 74

Iron mg 4


ALOO BONDA INSTANT SNACK MIX VEG CUTLET INSTANT SNACK MIX

31 2 31 2

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hamara mix daale aapki recipe mein naya twist - vegit · sauces and snack foods. ... meat or...

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