ICE CREAM MIX DIRECTION : Set Refrigerator to the coldest temperature before 30 minute from preparation. Boil 1 Ltr. Milk and add contents of this pack in it. Stir contentiously. Set aside till mixture comes to room temperature. Pour into Ice cream Maker or freezing trays and freeze till ready to serve. INGREDIENTS:  Sugar, Glucose, Starch, Milk Powder, Tri-Calcium Phosphate, Stabilizers, Emulsifiers, Permitted Food Colours and Flavors. Additional contents in different flavors :  l Chocolate Mix - Cocoa with Chocolate flavor l Kesar Pista - Saffron, Cardamom, Pistachio l Badam Pista - Almond, Pistachio, Cardamom l Tutti-frutti Mix - Pieces of Tutti-frutti & Dry fruits l Vanilla -Vanilla Essence & Dry fruits l Strawberry - Strawberry Essence & Dry fruits l Mango - Mango Essence & Dry fruits   AVAILABLE IN : 100 gm,  200gm. & 500gm.

GULAB JAMUN MIX 1- Add, in parts, 100-120 ml. water to "N"JOY GULABJAMUN MIX, kneading into a soft and smooth dough (Use of Milk instead of water makes Gulabjamuns more delicious & richer) Shape 50 balls from the dough. Deep fry in ghee or oil on medium or low heat until golden brown. Drain excess oil. Prepare syrup by dissolving 600 gms. sugar in 650 ml water, Boil and simmer for 5 minutes. Soak the jamuns in hot sugar syrup for 30 minutes. AVAILABLE IN : 100 gm,  200gm. & 500gm.

DOSAI DIRECTION : Dissolve contents of this pack in 300 ml of water & stir to a smooth batter. Set aside for 5 to 10 mins. A Non-stick pan on medium flame. Heat one after sometime grease it with little quantity of oil. Pour 1/2 cup (75ml) batter in center of pan and spread it with spiral motion to form a thin pancake of 8 inches diameter. With a little oil carefully fold the Dosai overhand lift off the tava. Repeat the same procedure diameter Dosai. Serve hot with sambar and chutneys . For best results try our "N"Joy Sambar Masala. AVAILABLE IN : 100 gm,  200gm. & 500gm.

KHEER MIX DIRECTION : Boil one liter of milk. Add contents of the pack to the boiling milk with continuous stirring Boil for 5 to 10 minutes. Serve hot or cold as desired with dry fruits. (No need to add sugar) INGREDIENTS:  Sugar, Vermicelli, Cashew nut, Raisins, Almond, Pistachio, Cardamom AVAILABLE IN : 100 gm,  200gm. & 500gm.

IDLI MIX DIRECTION : Take 350 ml of water & dissolve of contents of the pack in it.Stir to a smooth batter. Add 1 tablespoon (15ml.) refined edible oil in it and mix it again. Set aside for 10 mins. 2 1/4 tablespoons batter in each mould, greased with edible oil. Cover & steam cook on high heat for15 to 20 mins. In a pressure cooker by removing whistle or weight. Server hot & soft Idli with sambar & coconut chutneys For best results try our "N"Joy Sambar Masala. INGREDIENTS:  Rice Floor, Lentils Floor, Salt, Citric acid, Sodium bicarbonate, Fenugreek powder, Sodium acetate. AVAILABLE IN : 100 gm,  200gm. & 500gm.

VADAI DIRECTION : Take 160 ml water in a vessel and mix it with one 200 gm pack of Vada mix. Stir well to smooth batter. Set aside for 10 to 15 minutes. Divide the batter into 18 equal parts and flatten into for round shapes with a hole in center. Deep fry the Vadai till crispy and golden brown on medium heat, Drain off excess oil & serve hot with Sambar & Coconut chutneys. For best results try our "N"Joy Sambar Masala. Dahi Vadai  Prepare plain Vadais (without hole) as above. After draining off the Vadais from excess oil, soak them in a bowl of water for 10 minutes. Removed & gently squeeze out excess water from each Vadai. Cover them with sweetened and beaten yogurts (dahi). At the time of serving sprinkle "N"Joy Chat Masala or salt, cumin seed(jeera), red chilly powder & chopped coriander leaves. INGREDIENTS:  Lentils Floor, Wheat Floor, Salt, Citric acid, Sodium bicarbonate, Fenugreek powder, Sodium acetate. AVAILABLE IN  : 100 gm,  200gm. & 500gm.

can supply as per buyers requirements.

MANPREET AGRO SPICES LTD.
2--4, Tirupati Ind. Estate, Off. Yeour Road, Upwan,
Thane (W) 400606, Maharashtra - India
Tel : 022-542 6547 - 540 4766  Fax : 022- 534 7937
E-mail : info@njoyfoods.com