Recipe 1: Kheer Mix
Add 1 Packet of Urban Kheer Mix in 400 ml Milk.
Boil it for 5 to 6 Mins. Or Until Desired consistency, Stir Continuously.
Serve Hot or Cold.
Recipe 2 : Dal Tadka Premix
Take 1 Packet Premix, Add 500 to 600 ml Water and Keep it for 10 Mins.
Take Pan, Add 1 Tbsp Oil, Add Premix Mixture and Boil for 4 to 5 Mins.
Take Tadka Pan, Add 2 Tbsp Ghee, Once Hot, Add ½ Tsp Cumin, Pinch of Hing, Switch off Gas. Add 1 Tbsp Kashmiri Red Chilli Powder and Immediately Pour Over Dal.
Recipe 3 : Dal Makhani Premix
Soak 150 gm Whole Urad Dal, 30 gm Chana Dal, 30 gm Rajma Overnight.
Take a Cooker, Add Soaked Dals, 500 ml Water, 1 Tsp Salt and give 4 to 5 Whistles, Once Cool Mash Dals Slightly.
Mix 1 Packet of Premix in 250 ml Water.
Take Pan, Add 2 Tbsp Oil, 2 Tbsp Ghee, 150 gm or Puree of 2 Tomatoes and Saute it, Add Premix Paste and Saute it.
Add Cooked Dals, 250 ml Boiled Dal Water, 1 Tbsp Butter, 2 to 3 Tbsp Cream and Cook it for 2 more Mins.
Recipe 4 : Sambar Rasam Premix
Take 1 Packet Premix, Add 500 to 600 ml Water And Keep It For 10 Mins.
Take Pan, Add 2 Tbsp Oil And Premix Mixture And Boil For 4 to 5 Mins.
Recipe 5 : Shahi Kheer Premix
Mix 1 Packet Premix in 400 Ml Milk, Add 1 Tbsp Ghee and Boil it at Low Flame for 10 to 15 Min.
Serve Hot or Cold.
Recipe 6: Rajma Premix
Soak 150 gm Rajma Overnight.
Take Cooker, Add Soaked Rajma, 400 ml Water, 1/2 Tsp Salt and Give 4 to 5 Whistles.
Mix 200 Ml water in 1 Packet of Premix.
Take Pan, Add 2 tbsp Ghee, 150 gm or Puree of 2 Tomatoes and Saute it.
Add Premix Mixture and saute it.
Add Cooked Rajma, Mash it a little, Add 300 ml Boiled Rajma Water, Cook for 2 Mins Add 1 Tbsp butter.
Recipe 7 : Paneer Tikka Premix
Mix 1 Packet Of Premix In 250 ml Water And Keep Aside.
Take Pan, Add 3 Tbsp Oil, Add 100 gm Or Puree Of 1½ Tomato And Saute It For 2 Mins.
Add Premix Mixture, 250 gm Paneer Cubes Cook for 2 Mins.
Add 2 Tbsp Butter, 2 Tbsp Cream.
Recipe 8 : Shahi Paneer Premix
Mix 300 Ml water in 1 Packet of Premix
Take Pan, Add 3 Tbsp Oil, 150 gm/Puree of 2 Tomatoes and saute it for 2 Min Till Oil Separates
Add Premix Mixture and Cook for 1 Mins.
Add 250 gm Paneer Cubes, 1 Tbsp Butter, 1 Tbsp Cream and cook for 1 Mins.
Recipe 13: Pav Bhaji Premix
Mix 1 Packet Premix in 400 ml Water, Mix it and Keep Aside.
Take Pan, Add 3 Tbsp Oil, 240 gm/3 Tomato Puree, Saute it for 2 to 3 Mins, Add 150 gm/1 Cup boiled Green Peas, 80 gm/½ Cup Chopped Capsicum and Saute It till oil Separates.
Add Premix mixture and cook for 2 mins.
Add 2 Tbsp Butter, Chopped Coriander, Cook for 1 Min.
Serve Hot with Dash of Lemon Juice.
Recipe 14 : Veg Crispy Premix
Mix 120 ml or ½ Cup of water in 1 packet of premix.
Make Batter, Add 25 gm each of Beans, Carrot, Mushroom, Babycorn, 50 gm Cauliflower. Deep fry till crispy.
Recipe 15: Chicken Lollipop Premix
Take 400 gm Chicken Lollipop Pieces. Add ½ Tbsp Ginger Garlic Paste and keep for 15 Mins.
Add 50 ml Water to 1 Packet Premix and make a paste. Add ½ Egg, ½ Tsp Vinegar, 1 Tsp Oil, then add marinated lollipop pieces and keep in fridge for 15 Mins.
Deep fry lollipop at medium to high flame for 7 to 8 Mins.
Recipe 16: Butter Chicken Premix
Take 250–300 gm Boneless Chicken. Add 2 Tbsp Curd, 1 Tsp Red Chilli Powder, ½ Tbsp Ginger Garlic Paste, ¼ Tsp Salt, 2 Tbsp Oil and marinate for 15 Mins.
In Pan: Add marinated chicken and cook for 10 to 12 Mins.
Mix 1 Packet of Premix with 300 ml Water.
In Pan: Add 3 Tbsp Oil, 150 gm or puree of 2 Tomatoes. Saute 2 Mins.
Add Premix mixture, cooked chicken, 2 Tbsp Butter, 2 Tbsp Cream. Cook for 2 Mins. Serve Hot.
Recipe 17 : Chicken Popcorn Premix
Take 250 gm Boneless Chicken. Add 1 Tsp Ginger Garlic Paste, a pinch of Salt. Rest 15 Mins. Add 1 Egg to marinated chicken.
Roll marinated chicken in Premix. Press tightly with fingers for coating.
Deep fry at medium to high flame for 4 to 5 Mins.
Recipe 18: Chicken Curry Premix
In Cooker: Add 500 gm Chicken, 500 ml Water, 1 Tsp Salt, ¼ Tsp Turmeric, 1 Tbsp Oil. Give 2 Whistles.
Mix 1 Packet of Premix in 500–600 ml Chicken Stock.
In Pan: Add 4 Tbsp Oil, 150 gm or puree of 2 Tomatoes. Saute till oil separates.
Add Premix Mixture, Boiled Chicken, Chopped Coriander. Cook for 2–3 Mins.
Recipe 19: Chicken Tikka Masala Premix
Take 250 gm Boneless Chicken. Add 2 Tbsp Curd, 1 Tsp Red Chilli Powder, 1 Tbsp Ginger Garlic Paste, 1 Tsp Salt. Marinate 15 Mins.
In Pan: Add 2 Tbsp Oil, cook marinated chicken 10 to 12 Mins.
Mix 1 Packet of Premix with 300 ml Water.
In Pan: Add 4 Tbsp Oil, 100 gm or puree of 1½ Tomatoes. Saute till oil separates.
Add Premix Mixture, Cooked Chicken. Cook 2 Mins. Add 2 Tbsp Butter, 2 Tbsp Cream.
Recipe 21 : Kheema Premix
Mix 1 Packet of Premix in 60 ml Water. Keep aside.
In Cooker: Add 3 Tbsp Oil, 75 gm or puree of 1 Tomato. Saute 2–3 Mins.
Add Premix mixture, 250 gm Chicken Kheema, 1 Tbsp Butter, 25 gm Peas, Chopped Coriander. Mix and give 2 whistles.
Recipe 22: Fish Curry Premix
Mix 1 Packet Premix in 400 ml Water. Keep aside.
In Pan: Add 3 Tbsp Oil, 100 gm or puree of 1½ Tomatoes. Saute.
Add Premix mixture, 250 gm Fish, Chopped Coriander. Boil 2 Mins.
Add 100 ml Coconut Milk. Cook few seconds.
Optional: Marinate fish (250 gm) with ¼ Tsp Turmeric, ½ Tsp Salt, 1½ Tsp Red Chilli Powder. Tawa fry, then add to gravy.
Recipe 23 : Egg Curry Premix
Mix 1 Packet Premix in 500 ml Water.
In Pan: Add 3 Tbsp Oil, 100 gm or puree of 1½ Tomatoes. Saute 2 Mins.
Add Premix Mixture, 4 Boiled Eggs, Chopped Coriander. Cook 2 Mins.
Recipe 24 : Mutton Curry Premix
In Cooker: Add 1 Tbsp Oil, ¼ Tsp Turmeric, 500 gm Mutton, 1 Tsp Salt, 500 ml Water. Give 5–6 Whistles.
Mix 1 Packet Premix in 100 ml Water. Keep aside.
In Pan: Add 4 Tbsp Oil, 100 gm or puree of 1½ Tomatoes. Saute till oil separates.
Add Premix Paste, Cooked Mutton, 500 ml Mutton Stock (boiled water), Chopped Coriander. Cook 2 Mins.