With each bottle five recipes are attached for it’s optimize use only

5 SPICE MUSHROOM RICE

Ingredients:

• 2 Cups Basmati Rice * 3 Tbs Spring Onion’s white
• 2 Tbs. Ginger paste * 2 Tbs. Greens of Spring Onion
• 2 Tbs. Celery finally chopped * 1 Tbs Soya sauce
• 2 Tbs. Garlic paste *  1/3 Cup Sliced Mushroom
• 1 Tbs. chopped Green Chili * 2 Tbs. Nani’s Natural 5 Spice Masala
• 4 Whole Dry red Kashmiri Chili * 3 Tbs Cooking oil ( Preferably vegetable oil)
• ½ Cup Carrot (Thin sliced)                                               * 1 Tsp sugar
• ½ Cup French Beans (Thin sliced)                                 * Salt to taste
• 1 Tbs Chopped Celery

Method:

1. Soaked Basmati Rice for 15 minutes, Boil 6 cups of water, add rice, 1 tsp salt & 1 Tbs ghee. Cook rice 80%. Each grain of rice should be separate. Drain and discard the water. Pour chilled water & drain it, discard water. Keep aside.
2. Heat the oil on medium flame, add chopped Celery, garlic paste, spring onion’s white & chopped green chili.
3. On high lame add thin sliced Carrot, French beans, Salt, Sugar & 2 Tbs Nani’s Natural 5 Spice Powder.Mix well everything then add sliced Mushrooms.
4. Add cooked rice, Soya sauce mix and toss well.

Garnish with spring onion’s green while serving.

5 SPICE TOFU AND BEAN SPROUTE RICE

(4 – Person)

Ingredients:

• 3 Cup Basmati Rice * 1 ½ Tsp. Nani’s Natural Chinese 5 Spice Masala
• ½ Cup firm Tofu                                                                  * 4 Tbs Oil
• ½ Cup Bean sprout * 1 Tbs chopped Celery
• Salt as per taste

Method:

1. Boil 6 cups of water in deep vessel, Add rice, 1 tsp salt, 1 tbs. ghee and cook till each grain of rice should be separate. In short cook rice 80%, drain and discard the water. Keep the rice aside.
2. Heat the oil in a wok, add spring onions and sauté on high flame for 1 minute.
3. Add the the bean sprouts, Nani’s Natural Chinese 5 Spice Masala and sauté on high flame for 1 minute.
4. Add Tofu mix well and sauté for 1 minute.
5. Add rice, Sugar & Salt mix well and cook on a high flame for 1 to 2 minutes while string occasionally.
6. Serve hot garnish with spring onion’s green

NOTE: YOU CAN USE PANEER INSTEAD TOFU

BROCCOLI, BABY CORN & PANEER IN SPICY SOYA SAUCE

(4 – Person)

Ingredients:

• ½ Cup parboiled broccoli florets                     * 1Tbs Red chili paste(Soak 3 red chili in water & make paste)
• ½ Cup parboiled Asparagus each 1” long    * ½ Cup Spring onions
• ½ Cup parboiled Baby corn sliced * 2 Tbs Corn flour dissolved in ¾ cup water
• ½ Cup  Paneer cubes                                        * 2 Tsp Soya Sauce
• 2 Tbs Oil * 1 Tbs Tomato Ketchup
• 2 Tbs finally chopped Garlic * 1 Tsp Nani’s Natural Chinese 5 Spice Masala
• 2 Tbs finally chopped Celery * Salt as per taste

Method                 :

1. Heat the oil in a wok over high flame, add Celery, Garlic, Red chili paste and sauté on a medium flame for 1 minute. Add Onions and sauté for another 1 minute.
2. Now add Broccoli, Asparagus, Baby corn, Paneer and mix well, Cook on high flame for 2 minutes.
3. Add Corn flour water mixture, Tomato Ketchup, Sugar, Nani’s Natural Chinese 5 Spice Masala, Soya sauce, Salt-Mix well and cook on a high flame for 2 to 3 minutes while stirring constantly.
4. Serve Hot

CHINESE BARBEQUED PANEER WITH SESAME NOODLE

(2 – Person)

(This recipe is in two parts)

PART – 1

Ingredients: (Marinate Paneer)

• 200 gm Paneer cube * 1 Tsp Sugar
• ¼ Cup chopped Garlic * 1 Tbs Nani’s Natural Chinese 5 Spice Masala
• 1 Tbs Soya sauce                                                 * 1 Tbs Oil
• 2 Tbs Chili flakes * Salt as per taste

Method:

1. Marinate the Paneer with chopped Celery, Garlic, Soya sauce, Chilli flakes, 1 Tbs.Nani’s Natural Chinese 5 Spice Masala, Salt. Combine all and marinate for 1 hour.

PART – 2

Ingredients:

• 150 gm. Boiled Noodles * 4 Tbs Oil
• ½ Cup thin sliced Carrot * 1 Tbs Soya sauce
• ½ Cup Spring onion’s white * 1 Tsp Sugar
• ½ Cup Spring onion’s green                                            * 2 Tbs Sesame seeds
• 1 Tbs chopped Celery                                             * Salt as per taste

Method:

1. Heat the oil and toss the marinated paneer cube on slow flame. Take out Paneer and keep aside
2. Continue in the same vessel with remaining oil, add Sesame seeds.
3. Add Carrots, white of spring onion and sauté this for 2 minutes on slow flame.
4. Now toss in the noodles and combine everything well then add Soya sauce, Sugar, Salt and add Paneer to this.

Serve hot and sprinkle some Spring onion’s greens.

SAIWO – VEGETABLE

(4 – Person)

(This recipe is in three parts simplifying cooking process)

PART -1:

Ingredients:

• ¾ Cup diagonally cut parboiled Carrot                          * ¼ Cup Corn flour
• ¾ Cup diagonally cut parboiled Baby corn                   * A pinch of Salt
• ½ Cup diagonally cut  Capsicum                                    * Oil for deep frying
• ¼ Cup plain flour (Maida)

Method:

1. Combine the corn flour, Plain flour, Salt & ¾ cup water in a deep bowl, mix well to form a thick batter and keep aside.
2. Heat the oil, dip each veg in to the batter and drop them in oil for deep frying till they turn light brown.
3. Drain on absorbent paper and keep aside.

PART – 2:

Ingredients for Honey Soya Sauce:

• 2 Tbs Honey                                                                      * ½  Tsp Nani’s Natural Chinese 5 Spice Powder
• 2 Tsp Soya Sauce                                                 * Salt as per taste

Method:

1. Combine all the ingredients in a small pan, Mix well and cook on a slow flame for 1 to 2 minutes while stirring occasionally and keep aside

PART – 3:

Ingredients:

• 4 Tbs. Oil * 2 whole dry Kashmiri chili broken in to pcs.
• 1 ½ Tbs finally chopped green chili                                                * ½ Cup spring onion’s white
• 1 Tbs chopped garlic * 2 Tbs Schezwan sauce
• 1 Tbs chopped ginger * Salt as per taste
• 1 Tbs chopped Celery

Final Preparation:

1. Heat the oil in a wok, Add the green chilli, spring onion and sauté on a medium flame for 1 to 2 minutes
2. Add Schezwan sauce, Honey Soya sauce, ½ cup water and salt mix well and cook on a medium flame for 2 minutes.
3. Add fried veg (i.e.Part-1) Mix well and cook for another 2 minutes while tossing gently.
4. Garnish with spring onion’s green .Serve hot.