Virag Corporation Malad East, Mumbai, Maharashtra

White pepper powder is commonly used in light coloured European dishes like casseroles, pies, mayonnaise, cream-based soups and white sauces. It is often used in instant noodles and snacks. In Indian cuisine, white pepper powder is used for white, cream-based gravies and curries. INTRESTING FACTS AANYATM White Pepper Powder consists of only the inner seed of the pepper berry, with the pericarp removed. To make white pepper, the berry is picked fully ripe. Its outer shrunken skin is rubbed off, exposing the dried, greyish-white pepper inside. This white pepper is dried and sold commercially, in whole and powdered forms. AANYATM White Pepper Powder and hence, its powder – has a milder, more delicate flavour than black pepper because it contains lesser piperine, the volatile oil that gives pepper its characteristic flavour. It is useful for adding a peppery flavour to light-coloured sauces and soups.

A kitchen is incomplete without the distinctively pungent smell and taste of onions filling out the flavors of almost every type of cuisine imaginable. If cutting onions irritates your eyes, there are a few tricks that you can employ. Chill the onions for an hour or so before cutting or soak in water after peeling the skin. Use a very sharp knife and always cut the onions while standing; that way your eyes will be as far away as possible. If cutting onions really makes you cry, consider wearing glasses or goggles. INTRESTING FACTS Onions are a very good source of vitamin C, chromium and dietary fiber. They are also a good source of manganese, molybdenum, vitamin B6, and folate, potassium, phosphorous and copper. If tears come to your eyes whenever you slice an onion, you’ll be glad to know that your tears are not shed in vain. The very compounds that give onions their pungency, taste and smell have been identified as substances that may fight cancer.

Along with fresh sprigs of parsley and bay leaves, thyme is included in the French combination of herbs called bouquet garni used to season stock, stews and soups. A seasoning of fresh thyme adds flavour to pasta sauce, as well as preparations of kidney beans, pinto beans and black beans. Thyme goes very well with tomato-based dishes. INTRESTING FACTS Thymus vulgaris is a species of flowering plant in the mint family Lamiaceae, native to southern Europe from the western Mediterranean to southern Italy. It is a bushy, woody-based evergreen subshrub with small, highly aromatic, grey-green leaves and clusters of purple or pink flowers in early summer. It is also the main source of thyme as an ingredient in cooking and as an herbal medicine. It is slightly spicier than oregano and sweeter than sage.

Recipe for Taco with Baked Beans Preparation Time: 15 mins Cooking Time: 4 mins Total Time: 19 mins  Makes 18 tacos How to proceed Place a mini taco shell on a serving plate, put 1 tbsp of the baked beans filling, ½ tsp of sour cream, 1 tsp of cheese and little lettuce leaves over it. Repeat step 1 to make 17 more tacos. Serve immediately. Method For the baked beans filling Heat the butter in a broad non-stick pan, add the capsicum and sauté on a medium flame for 1 minute. Add the baked beans, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside. OTHER INGREDIENTS 1/2 cup grated processed cheese 1/2 cup shredded lettuce leaves INGREDIENTS 18 readymade mini taco shells 1 1/2 cups baked beans 1 tbsp butter 1/4 cup chopped capsicum 2 tbsp tomato ketchup 1/2 tsp chilli powder salt to taste To Be Mixed For Sour Cream 1/2 cup hung curds (chakka dahi) 2 tsp lemon juice salt and freshly ground black pepper (kalimirch) to taste

Fresh tender tops are used for garnishing and flavouring cold drinks, pickles, soups, stews and sauces. Its leaves are best used as a condiment. Quickly rinse rosemary under cool running water and pat dry. Most recipes call for rosemary leaves, which can be easily removed from the stem. Alternatively, you can add the whole sprig to season soups, stews and meat dishes, and then simply remove it before serving. Add fresh rosemary to omelets and frittatas. Rosemary is a wonderful herb for seasoning dishes.  Add rosemary to tomato sauces and soups. Even better than butter. purée fresh rosemary leaves with olive oil and use as a dipping sauce for bread.

Place a pizza base on a clean, dry surface and spread a portion of the  Cheese sauce and arrange 1 portion of the vegetable topping evenly over it. Spread ¼ cup of pizza sauce evenly over it and finally sprinkle ¼  cup of cheese over it. Repeat steps 1 and 2 to make 1 more pizza. Place both the pizzas on a greased baking tray and bake  in a pre-heated oven at 200°c (400°f) for 10 to 12 min. or till the base is evenly browned and the cheese melts. Cut into equal wedges and serve immediately. FOR THE VEGETABLE TOPPING Heat the butter in a broad non-stick pan, add all the vegetables and sauté on a medium flame for 2 to 3 min. Add the salt and pepper and mix well. Divide the vegetable topping into 2 equal portions and keep aside. OTHER INGREDIENTS 2 thin crust pizza base [175 mm. (7″) 1/2 cup grated mozzarella cheese 1/2 cup pizza sauce FOR THE CHEESE SAUCE 1/2 cup grated processed cheese 2 tbsp butter                   1 tbsp plain flour (maida) 1/4 cup milk                    salt and to taste Method for the Cheese Sauce Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 30 seconds, while stirring continuously. Add the milk, ½ cup of water, cheese, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Divide the cheese sauce into 2 equal portions and keep aside. FOR THE VEGETABLE TOPPING 1/2 cup sliced and blanched baby corn 1/2 cup blanched carrot cubes  &  zucchini cubes 1/2 cup sliced red capsicum, 1 tbsp butter, salt and to taste *CHEESY VEGETABLE PIZZA RECIPE

Piri Piri is a fiery variety of chilli pepper also known as the African bird’s eye chilli! It is combined with other spices and herbs to make the famous Piri Piri Sauce and Piri Piri Spice Mix. In this tongue-tickling recipe, we have deep-fried potato slices and tossed them with lip-smacking Piri Piri Seasoning, made easily at home with handy ingredients like chilli powder, red chilli flakes, and common spices and herbs. PREPARATION TIME: 10 mins    Cooking Time: 25 mins Total Time: 35 mins     Makes 4 servings PIRI PIRI POTATO CHIPS RECIPE – How to make Piri Piri Potato Chips Deep-fried Starters   – Evening Tea Snacks High Tea Party – Kebab Party – Kadhai INGREDIENTS 4 cups thin potato slices (unpeeled) , oil for deep-frying HOW TO PROCEED Heat the oil in a deep non-stick pan; deep-fry a few potato slices on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Transfer the deep-fried potato slices in a deep bowl or a plate and sprinkle the peri peri masala evenly over it and toss well. Serve immediately.

No kitchen should be without a good supply of this multi-purpose herb. It can be used as a garnish and flavouring and as a vegetable Parsley can be used in almost any savoury dish. It’s especially good used in great quantities in fresh salads or in soups and tomato sauces. Chop or shred it and mix with butter to melt over fish or to glaze vegetables.There’s just as much flavour in the stalk as in the leaf and both are used to flavour stews and stocks. It’s delicious briefly deep-fried and served as a vegetable.  Use it in marinades, stuffing, in omelettes – the list goes on! Fresh parsley should be washed right before using since it is highly fragile. The best way to clean it is just like you would spinach. Place it in a bowl of cold water and swish it around with your hands. This will allow any sand or dirt to dislodge. Remove the leaves from the water, empty the bowl, refill it with clean water and repeat this process until no dirt remains in the water. Since it has a stronger flavor than the curly variety, Italian flat leaf parsley holds up better to cooking and therefore is usually the type preferred for hot dishes. It should be added towards the end of the cooking process so that it can best retain its taste, colour and nutritional value. Combine chopped parsley with chopped green onions (scallions), mint leaves, lemon juice and olive oil. Add parsley to pesto sauce to add more texture to its green colour. Serve a colourful salad of fennel, orange, cherry tomatoes, pumpkin seeds and parsley leaves. Stir Parsley into melted garlic butter for a savory, yet simple, pasta or steamed vegetable topper.

Dried oregano has an excellent flavour and aroma, and works very well with cilantro and cumin. Garlic, onion, thyme, basil, parsley and olive oil are other common seasoning partners for dried oregano. Toast dried oregano leaves lightly in a pan and dd them to your favourite chili or taco recipe. Drizzle olive oil over a hunk of feta cheese that’s been topped with oregano leaves and serve with olives. Oregano can become overpowering and bitter if too much is used on foods with a mild flavour. So, add little by little. Oregano goes well in just about any tomato dish. It also compliments vegetables with dominant flavours such as chilli, paghetti sauce, pizza, zucchini, broccoli and cauliflower. When using dried oregano, crush it in the palm of your hand before adding to the food. This helps release the essential oils and revive flavour.

Mixed herbs is just right for boosting the flavour of pasta sauces, soups, stews, stuffing, breads, marinades, butter, salad dressings, stocks, vinegars, vinaigrettes, and even some desserts, drinks and confectionaries. Dried herbs are also suitable for use as a garnish. Mixed herbs work well with vegetables such as tomatoes, peppers and aubergines. Mixed herbs combine well with pizza toppings too. Mixed herbs can also be used to flavour omelettes and cheese dishes. When making foods like herbed butter, you might want to soften the dried herbs by soaking for a few hours in a suitable liquid. Sometimes it is better to crush the herbs before using in recipes to draw out their full flavour. You can do this by simply rubbing the dried herbs between your fingers and hands. If you find that low fat or low salt foods taste bland, you can use herbs to enhance their flavour. Generally, herbs are delicately flavoured, so add them to your cooking in the last few minutes.

The fresh leaves are an ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican salsas and guacamole. Alcoholic drinks sometimes feature mint for flavour or garnish, namely the Mint Julep and the Mojito. Crème de menthe is a mint-flavoured liqueur used in drinks such as the grasshopper. Chopped mint leaves are a garnish on cooked dishes such as dal and curries. As heat diminishes their flavour quickly, mint leaves are often used raw or added to the dish right before serving.  Mint leaves can be chopped and added to salads or washed and eaten plain. In Indian and Central Asian recipes, mint leaves are used in large amounts to make cool refreshing drinks like mintade or jaljeera. Mint leaves are used in few dishes like mint-coriander chutney, rasam, sambar, meat, fish, poultry items and biryanis.

Preparation Time: 30 mins Cooking Time: 15 mins Total Time: 45 mins Makes 11 stuffed tostadas OTHER INGREDIENTS 11 tsp chilli sauce, 11 tbsp shredded iceberg lettuce 11 tbsp chopped tomatoes, 11 tsp sour cream 11 tbsp grated processed cheese, 11 tbsp finely chopped spring onion greens INGREDIENTS: FOR THE TO STADAS 3/4 cup plain flour (maida), 1/2 cup maize flour (makai ka atta) 1 tsp oil, salt to taste, plain flour (maida) for rolling, oil for deep-frying METHOD: FOR THE TOSTADAS Combine all the ingredients in a deep bowl, mix well and knead into soft dough using enough water. Divide the dough into 22 equal portions. Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little plain flour for rolling. Prick using a fork at regular intervals. Heat the oil in a deep non-stick pan, deep-fry the tostada, till it turns golden brown in colour from both the sides. Drain on an absorbent paper. Repeat steps 3 to 5 to make 21 more tostadas. Store in an air-tight container and keep aside. FOR THE RAJMA STUFFING 1 cup soaked, cooked and mashed rajma (kidney beans), 1 tbsp oil 1 tbsp butter, 1/2 tsp garlic (lehsun) paste, 1/2 cup finely chopped onions 5 tbsp tomato ketchup, 1 tsp chilli powder, salt to taste 1 tbsp finely chopped coriander (dhania) FOR THE RAJMA STUFFING Heat the oil and butter in a deep non-stick pan, add the garlic paste & onions and sauté on a medium flame for 2 minutes. Add the tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the rajma and coriander, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside. HOW TO PROCEED Place 2 tostadas on a clean dry surface put approx. 2 tbsp of the prepared rajma stuffing and spread it evenly over 1 tostada. Put 1 tsp of chilli sauce, 1 tbsp of lettuce, 1 tbsp of tomatoes, 1 tsp of sour cream, 1 tbsp of cheese and 1 tbsp spring onions evenly over it. Sandwich it using another tostada and press it gently. Repeat steps 1 to 3 to make 10 more stuffed tostadas. Serve immediately.

Place one pizza base on a greased baking tray. Spread ¼th the Italian tomato sauce on it followed by ¼th the corn pesto sauce. Top with ¼th cup of baby corn and ¼th cup of asparagus and finally half the cheese. Sprinkle some salt on top. Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes or till the base is evenly browned and the cheese melts. Repeat with the remaining ingredients to make 3 more pizzas. Garnish with AANYA tm JAIN PIZZA SEASONING Serve hot. *Suggested Recipe INGREDIENTS 4 pizza base 200 mm. (8″) 1 recipe Italian tomato ketchup 2 cups grated mozzarella cheese Butter or for greasing 1 tsp AANYA tm JAIN PIZZA SEASONING To Be Mixed Into A Corn Pesto Sauce 1 cup canned cream style corn 1/2 recipe pesto Salt to taste FOR THE TOPPING 1 cup blanched baby corn pieces 1 cup blanched asparagus pieces Salt to taste 1 tsp AANYA tm JAIN PIZZA SEASONING

10 to 15 pcs pasta ,shape your choice, 2 cucumbers, 1 carrot, 2 large tomatoes, 1 large onion, 6 to 8 lettuce leaves, 1/2 cup corn (makai ke dane), preferably frozen, 1/4 cup rajma (kidney beans), 1/4 cup feta cheese, 1/4 cup cheddar cheese FOR THE DRESSING: 3 tbsp olive oil, 4 tbsp vinegar (white or terragon) 1/2 tsp freshly ground black pepper (kalimirch) powder, salt to taste, 2 cloves garlic (lehsun), crushed, 1 Tsp  AanyATM  Italian Seasoning METHOD Soak rajma overnight. Next day, pressure cook with a little salt. Boil pasta in water with little salt and 1 tablespoon oil. Drain and keep aside. Peel and cut cucumbers into slices, grate the carrots, dice the tomatoes, slice onion into rings and tear lettuce leaf into pieces. Wash frozen corn kernels and keep aside. if using fresh kernels, steam for 2-3 minutes before using. Cut the cheeses into cubes. Place all the ingredients for the dressing in a small lidded jar and shake vigourously to mix. Mix all ingredients for the salad, pour dressing on top, toss well to mix and garnish with AanyATM ITALIAN SEASONING & serve.

AanyATM Garlic Powder , which is mainly used as a condiment in food preparations, has a different taste than fresh garlic. If used as a substitute for fresh garlic, 1/4 teaspoon of garlic powder is equivalent to one clove of garlic. AanyATM Garlic Powder also serves as a carminative and gastric stimulant in many medical preparations. AanyATM Garlic Powder may be applied to breads to create classical favourites such as garlic bread, garlic toast, bruschetta, crostini and canap. Oils are often flavoured with powdered garlic, to be used as a seasoning for vegetables, breads and pasta. HEALTH BENEFITS Garlic is great for the heart and circulatory system. It has been proven to lower cholesterol and thin the blood, which helps prevent stroke, high blood pressure and heart disease. It blocks the growth of cancer cells; therefore, people who eat garlic tend to develop less stomach and colon cancers. AANYATM Garlic Powder is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine level.In modern naturopathy, garlic powder is used as a treatment for intestinal worms and other intestinal parasites. AANYATM Garlic Powder is also used as a remedy for infections (especially chest problems), digestive disorders and fungal infections.

FOR THE STUFFING Heat the oil and butter in a non-stick pan, add the onions and sauté on a medium flame till they turn golden brown in colour, while stirring continuously. Add the spinach and green chillies and sauté on a medium flame for 2 to 3 minutes, while stirring continuously. Add the tofu and salt, mix well and cook for another minute. Divide the stuffing into 8 equal portions and keep aside. OTHER INGREDIENTS 8 nutri tortillas, 2 tbsp grated mozzarella cheese for baking 1 tbsp low fat cream (malai) for the garnish 2 tbsp finely chopped spring onion greens FOR THE MEXICAN TOMATO SAUCE 1 tsp oil, 3/4 cup chopped onions, 1/2 tsp finely chopped green chillies 5 cups blanched and grated tomatoes, 1/2 tsp chilli powder, 1/4 tsp dried oregano, 2 pinches sugar substitute, salt to taste METHOD FOR THE MEXICAN TOMATO SAUCE Heat the oil in a non-stick pan, add the onions and sauté on a medium flame till they turn translucent.Add AanyATM Enchilada Seasoning, Green Chilli, Tomato, sugar substitute and salt, mix well and cook on a medium flame for another 5 to 7 minutes, while stirring continuously. Remove from the flame, divide it into two equal portions and keep aside. FOR THE STUFFING 1/2 tsp oil, 1 tsp low fat butter, 2 tbsp finely chopped onions 4 cups finely chopped spinach (palak), 1 tsp finely chopped green chillies 1 cup tofu or low fat paneer cut into 12 mm (1/2″) cubes, salt to taste HOW TO PROCEED Place a tortilla on a flat dry surface, place one portion of the stuffing in the centre and bring both the edges over the stuffing to make a roll. Repeat with the remaining tortillas and stuffing to make 7 more stuffed tortillas. Keep aside. In a glass baking dish, spread half of the Mexican tomato sauce evenly at the bottom, place stuffed tortillas arranging side by side. Spread the remaining sauce over the tortillas and moisten the tops of the tortillas evenly with the sauce. Sprinkle the cheese evenly over the enchiladas and bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes. Serve hot garnished with cream and spring onion greens. DISCLAIMER: It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.

Cloves can easily overpower a dish, particularly when ground, so only a few need be used. Whole cloves are often used like a nail to stud or bind vegetables, rotis, samosas, rolls, sweets, etc. Cloves are used in the preparation of several spice mixtures including garam masala, curry powders, mulling spices and pickling spices. Cloves also figure in the famous Worcestershire sauce. They are very popular in Indian cuisine, and used commonly to add aroma to rice preparations. Health Benefits Indians have long used cloves to treat indigestion, diarrhoea, hernia, and ringworm, as well as athlete’s foot and other fungal infections. India’s traditional Ayurvedic healers have used cloves since ancient times to treat respiratory and digestive ailments and its oil for toothache. It has powerful antiseptic and mild anaesthetic actions. When boiled with water and gargled, cloves are a good antibacterial mouthwash, which can help to combat bad breath and relieve a sore throat. Cloves are said to restore the appetite, and hence recommended for people with digestive disorders. Cloves are effective at clearing up a number of skin disorders such as acne, sores or ulcers. It has antioxidant properties, owing to the compound eugenol in it. Eating cloves is said to be aphrodisiac.

The flavour of cinnamon is quite delicate and aromatic, and is thus used more in dessert dishes. It is commonly used in cakes and other baked goods, milk & rice puddings, chocolate dishes and fruit desserts, particularly apples & pears. It is used in curries and pulaos, and in garam masala. It may be used to spice mulled wines, creams and syrups. In Mexico, cinnamon is added to tea and brewed. HEALTH BENEFITS Recent studies have determined that consuming as little as one-half teaspoon of cinnamon powder each day may reduce blood sugar, cholesterol, and triglyceride levels by as much as 20 per cent, in Type II diabetes patients. It is mildly carminative and used to treat nausea and flatulence. The essential oil of this herb is a potent antibacterial, anti-fungal, and uterine stimulant.