Directions

Fry Keventer Lachha Parathas

1. Heat a teaspoon of oil in a heavy bottomed pan on medium heat. Add the onions, garlic, ginger, carrots and Keventer Green Peas sprinkle some salt and stir fry on medium heat until the carrots are cooked.
2. In the meantime pressure cook the peeled potatoes for about 4 whistles and release the pressure naturally and mash it completely.
3. When vegetables are almost done, add the chopped cabbage, tomato and bell peppers and stir fry it until the cabbage is almost softened. Stir in the spices and boiled and mashed potato into the kadai and check the spice levels and adjust to suit your taste.
4. The next step is to make the wrap. Place the cooked Keventer Lachha Paratha on a working surface. Arrange a small portion of the roasted vegetables towards the center of the Keventer Lachha Paratha.
5. Fold the two opposite ends of the flat Keventer Lachha Paratha over the filling. Start rolling the paratha from one open end over the two folded sides. Roll the entire paratha tightly and wrap a foil or butter paper around it.
6. Serve Hot.

Directions

1. Blend the cold-coffee, Metro vanilla ice cream and 2 tbsp of chocolate syrup together in a blender until smooth.
2. If the mixture is too thick, you can add a couple splashes of Metro Rich Milk to loosen it up.
3. Pour the milkshake into two medium sized glasses.
4. Top with a very generous head of whipped cream and drizzle with additional chocolate syrup.
5. Serve immediately.

Directions

1. Set aside 1/4th cup of Keventer Standardised Milk. Boil the rest in a pan on medium heat. Stir occasionally to prevent the milk from sticking on the bottom. When the milk comes to a boil, add sugar to it.
2. Add custard powder to the 1/4th cup milk. Mix it well to remove all the lumps. Add this mixture slowly to the boiling milk. Keep stirring to ensure it does not burn from the bottom. Boil this for an additional 2-3 minutes, stirring continuously.
3. Remove the pan from the heat and stir for another 2 minutes. This will prevent the custard sauce from burning. Let this cool to a room temperature. Then refrigerate for a few hours to chill.
4. Chop all fruits into bite sized pieces. You can add bananas, apples, grapes, pears, cherries, strawberries, pineapples, pomegranate, mango, orange, kiwi or any other seasonal fruit of your choice. Arrange a layer of fruits in a serving bowl.
5. Pour a spoonful of custard sauce on the fruits. Keep layering this way alternately with fruits and custard sauce to complete the dish. Garnish with chopped pieces of fresh fruit, jellies or chopped nuts like almonds or cashews.
6. Serve the custard chilled.

Directions

1. Pan fry Keventer Chicken Patties on both sides until slightly golden/browned in oil. Cover a bit to cook through.
2. Prepare a baking dish by adding a drizzle of olive oil, add Keventer Chicken patties and spread over the dish.
3. Add spaghetti sauce and then mozzarella cheese on the patties.
4. Bake at 400F, until cheese is melted. Serve the patties over spaghetti.
5. Garnish with parsley and serve!

Directions

1. In blender, add Metro Toned milk and chocolate syrup. Cover and blend on high speed for 3 seconds.
2. Add Metro Vanilla ice cream. Cover and blend on low speed for about 5 seconds or until smooth.
3. Pour into glasses. Serve immediately.

Directions

1. Take 1 liter Metro Rich Milk in a wide and heavy bottom pan and put it to boil. Once it comes to a boil, switch off the flame.
2. Add in the lemon juice till the milk starts to curdle. Drain using a strainer and keep the chena aside.
3. In another heavy bottom pan, put the remaining 1 liter of Metro Rich Milk to boil. Continue boiling till the milk starts to thicken, keep stirring the milk at regular intervals.
4. After around 20 minutes add the chena and continue stirring the mixture continuously. Keep the flame at medium-low heat and cook for another 10 minutes.
5. Add cardamom powder and wait for mixture to start getting thicker. Add powdered sugar, ghee and mix well. Once you add the sugar, the mixture will again become little thin. Keep cooking until it starts becoming thick again.
6. Once the mixture reaches a consistency where it's looks like it will set, switch off the flame and keep the pan aside. Take a tray/plate, grease it with little butter or ghee and pour the mixture on it. Press the mixture using a spatula or your hands.
7. Garnish with pistachios and almond, slightly press the nuts into the mixture.
8. Let the mixture cool down for 2-3 hours before cutting into pieces.

Directions

1. Combine Keventer Sweet Corn, onion, tomatoes and coriander in a large bowl.
2. Make the dressing by whisking the lime juice into the olive oil and add the honey.
3. Season to taste and pour the dressing over the corn salad.
4. Toss well to coat the corn and veggies.
5. Serve to friends and family!

Directions

1. Preheat oven to 400 degrees F.
2. Cut Keventer sausage into 1-inch chunks (cutting is easiest when sausage is partially frozen).
3. Coat a large baking sheet with non-stick cooking spray. Combine raw sausage pieces, potatoes, bell peppers, onion and garlic on baking sheet. Drizzle with olive oil. Sprinkle with Italian seasoning, salt, pepper, and crushed red pepper flakes, if desired. Toss to coat evenly. Spread ingredients out in a single layer.
4. Bake for 40-45 minutes, or until sausage is fully cooked and vegetables (incl. potatoes) are tender. Serve hot and enjoy!

Directions

1. Combine the maida and corn flour in a bowl. Add salt, enough water and mix well. Add vinegar and soya sauce.
2. Heat little oil in a pan over medium flame. Add ginger garlic paste, green chillies, pepper powder, onions, dry red chillies, curry leaves and stir well. After a minute remove from flame and add to the batter. Mix well.
3. Heat oil for deep frying in a pan. Dip the Keventer Malai Paneer cubes in the batter. Fry until crispy and golden brown.
4. Remove, drain excess oil and serve hot with sauce or chutney of your choice.