Download to read offline
Veeba food
- 2. The Veeba RecipeBook is a collection of exciting recipes that range from the easy-to-whisk to the elaborate l’affaire. For the exotic and the adventurous, Veeba promises to lend an unusual twist to everything you make and eat. Peppered with ideas and tips for the Indian and global palate, each page will inspire you - to create more, share more, indulge more. And yet allow you to stay guilt-free because most of Veeba’s products are low on fat! So discover the world of Veeba’s international range of incredible sauces and dressings that bring a delicious zing to everyday and everything. Life tastes better!
- 3. Rs. 139 Addsa dash of Mexican 300g flavours to every sandwich! Alsofabulous when loaded on nachoswith Veeba Dressing& jalapenos, Caesar microwaved for30 and secs. naroll .................. eo ’r W e ... ......... ............. .. ...... . . ...... . ....... 139 00g Vegetable Mexican wrap with potato Saladwith Ingredients ½ cup corn kernels, boiled ½ cup kidney beans, boiled ¼ cup finely chopped fresh coriander ½ tomato, seeded, finely chopped 2 tbsp diced, mild green chillies (optional) 3 large tortilla wraps 2 tbsp Veeba Chipotle Southwest Dressing 2 tbsp Veeba Ranch Dressing Ingredients 1 kg small red potatoes 4 spring onion, chopped 2 cups corn, boiled 1 tbsp garlic paste 2-3 tbsp olive oil ½ tsp cumin ¾ cup Veeba Olive Oil Mayonnaise Method In a small bowl stir corn, beans, coriander, tomato, green chillies and Veeba Chipotle Southwest Dressing. Spread Veeba Ranch Dressing over each tortilla. Generously spread Chipotle Dressing mixture over the roll. Wrap and garnish with cilantro sprigs. And get them rolling! Method Boil potatoes in a stock pot of salted water until they are tender. Peel and cut in halves or quarters. Pre-heat grill for 5-7 mins. Brush potatoes with olive oil and season with salt and pepper. Grill for 10-15 mins. Sauté spring onions & corn in olive oil for 2 mins. Mix Veeba Olive Oil Mayonnaise, garlic paste, cumin, salt and pepper. Put potatoes, corn and spring onions in a bowl. Add in Olive Oil Mayonnaise dressing mix. Garnish with mint leaves and enjoy warm. Rs. ChIpOtLE SOuthwESt DRESSING OLIVE OIL MAYONNAISE
- 4. Rs. 9 310g E Generously add MustardSauce. Sink your teeth i goodness! Piz slic He mel s. 119 310g Ve Classic hot Dogswith 9 Ingredients 2 tbsp finely chopped onions 2 chicken franks 2 hot dog roll, warmed 2 tbsp Veeba American Mustard Sauce 1 tbsp Veeba Marinara Sauce or 1 tbsp Veeba Barbeque Sauce pizza toastwith Method Grill franks for 5-7 minutes. Pour Veeba Marinara Sauce or Veeba Barbeque Sauce on the rolls. Place franks in rolls. Add onions. Sprinkle salt and black pepper. Veeba American Ingredients 2 slices of French bread 4 tbsp mozzarella shredded 1 garlic clove, crushed 2 tbsp butter 2-3 tbsp Veeba Marinara Pizza & Pasta Sauce Method Crush garlic into melted butter. Mix well and spread onto toasted slices of bread. Generously spread Veeba Marinara za & Pasta Sauce on both the es. Spread mozzarella. at in an oven or grill until cheese ts. Enjoy hot. nto its delicious n a MARINARA pIZZA & pAStA SAuCE AMERICAN MuStARD SAuC
- 5. s. 99 350g Rs. 1 350 SweetChilli Chickenwith Ingredients 250 gms skinless, boneless chicken breast, cut in small pieces Cooking oil 2 cloves garlic, minced 1 tsp lime juice Pinch of salt ½ tsp white sesame ½ tbsp chopped cilantro leaves 4 tbsp Veeba Sweet Chilli Sauce Method Mix together all the batter ingredients. Add chicken. Heat up a wok/skillet with about 2 inches of oil. Deep-fry chicken until golden brown. Place fried chicken on paper towels to soak up excess oil. Clean the wok/skillet. Add 1 tbsp oil and stir-fry garlic until aromatic. Transfer fried chicken into the wok, followed by Veeba Sweet Chilli Sauce, lime juice and salt. Stir the chicken until it is well smeared with sauce. Garnish with white sesame and cilantro leaves. Serve hot. 19 g Chicken ‘n’ Veggies with For the batter 1 egg white ½ cup all purpose flour, sifted ¼ cup cornstarch ½ tsp baking powder ½ cup water, ice cold 1 tbsp cooking oil Pinch of salt Ingredients 250 gms chicken breast ¼ broccoli ¼ onion ¼ red bell pepper 4-5 button mushrooms, blanched 2 tbsp olive oil 6-7 tbsp Veeba Teriyaki Sauce Method Heat 1 tbsp olive oil in a pan, brown the chicken breast on both sides. Generously add Veeba Teriyaki Sauce to the pan. Cook for about 3-4 mins, turning occasionally. Remove the chicken and set aside to cool. To the remaining sauce in the pan, add 1-2 tbsp of water and broccoli. When it is cooked, add the rest of the veggies. Season with salt and pepper. Add the remaining olive oil. Cook for 3 mins. Place chicken back in pan and stir for about a minute. Get ready to dig in! tERIYAKI SAuCE SwEEt ChILLI SAuCE
- 6. s. 119 300g Rs. 13 300g fabulousdip th cold cuts. e s e p V i c d e d ih A t prawn Cocktailwith Bell pepper & Mushroom Saladwith Ingredients 100 gms prawns 1 cup shredded lettuce 1 tbsp pineapple chunks 2-3 tbsp Veeba Thousand Island Dressing Salt & pepper to taste Ingredients 10 button mushrooms, sliced thick, blanched ½ red bell pepper ½ yellow bell pepper ½ tomato ½ tsp crushed black pepper 5-7 cloves garlic 1 tsp minced garlic 1 tsp olive oil Salt 4 cups lettuce (torn) Veeba Ranch Dressing Method Place the lettuce at the bottom of the serving dish. Boilprawns for a minute till they are white. Let them cool down. Mix prawns with pineapple chunks and Veeba Thousand Island Dressing and lay out on lettuce leaves. Add salt & pepper to taste and enjoy! Method Heat oil. Toss mushrooms, black pepper and minced garlic. Increase heat to maximum, tip in the mushrooms, turn for 1 min, sprinkle salt and take off heat. Add tomato, cut peppers, olive oil, whole garlic and cover. Cook for 2-3 mins. to warm their juices. Set aside to cool. Toss lettuce with Veeba Ranch Dressing and lay out. Place chicken, mushrooms and peppers on the leaves. 9 c RANCh DRESSING thOuSAND ISLAND DRESSING
- 7. Rs. 13 300g s. 119 300g C Caesar Saladwith hicken pasta withIngredients 150gms farfalle or other pasta 150 gms cooked chicken, torn in rough pieces 4 spring onions, thinly sliced Small bunch basil, leaves roughly torn 4 tomatoes, quartered band then halved Salt Freshly ground black pepper 2 tbsp of Veeba Olive Oil Mayonnaise 4 tbsp Veeba Honey Mustard Dressing Ingredients 3 cups torn wheat bread with crumbs Lettuce leaves Salt Grilled chicken/grilled paneer/chicken tikka Veeba Caesar Dressing Method Boilpasta, then cool under running water. Mix Veeba Olive Oil Mayonnaise and Veeba Honey Mustard Dressing in a large bowl. Loosen with a dash of water to make dressing the consistency of double cream. Add pasta, chicken, onions, basil and tomatoes, season to taste. Toss lightly and get ready to savour. Method In a pan, sauté the bread bits until they begin to brown. Set aside to cool. Wash and dry lettuce. In a large salad bowl, combine the lettuce, grilled chicken/grilled paneer/ chicken tikka, Veeba Caesar Dressing and bread torns. 9 Toss gently to combine well. Enjoy forkfuls of crunchy goodness. hONEY MuStARD DRESSING CAESAR DRESSING
- 8. Sa sing til rin Sli tw Sp Ve a f th 139chi 80g wi Bi s. 99 50g Cheese on toastwith R Ingredients 4 slices bread 4 slices of cheese 1 diced tomato 1 chopped onion 2 tbsp chopped coriander 4 tbsp Veeba Chilli Oregano Sauce Chicken Burger with Method Place bread in a medium grill, toast one side till golden brown. Turn the bread over and place slices of cheese on the bread ensuring that it is covered with cheese. Drizzle Veeba Chilli Oregano Sauce mixed with onion, tomatoes and coriander. Place under the grill until cheese bubbles and turns golden brown. Enjoy hot. Ingredients 2 ready-to-eat chicken patties 1 ½ tsp soy sauce 2-3 tbsp oil 2 tbsp butter Iceberg lettuce leaves 4 cheese slices 1 large onion, cut in rings Veeba Chilli Oregano Sauce Veeba Olive Oil Mayonnaise Veeba Harissa Dres Method Place onion rings in the pan and sauté. Add 1 tsp soy sauce and 3½ tbsp Veeba ChilliOregano uce to the onion rings and sauté l the light golden. Slide the onion gs to the side. ce the buns horizontally into o halves, toast till golden brown. read Veeba Harissa Dressing and eba Olive Oil Mayonnaise. Lay ew shredded lettuce leaves on e base half of each bun, then the cken patty, onion rings and close th top half of bun. te into your zesty new burger. Rs. 2 hARISSA DRESSING ChILLI OREGANO SAuCE
- 9. Rs. 30 Alsoenjoy chips,fri R 3 Fried Ricewith peri peri Chickenwith Ingredient s 2tbsp peanut or vegetable oil 1 clove garlic, minced 2 scallions, white and green parts separated and thinly sliced 5 or 6 fresh mushrooms, stems removed and caps finely chopped ½ cup peas 150 gms rice 2 tbsp soy sauce Freshly ground black pepper to taste 1 tbsp Veeba Teriyaki Sauce 3 tbsp Veeba Sriracha Sauce Method Boilthe rice in a pan for 10-12 mins. Drain the water, keep aside and allow rice to cool. Heat a skillet over medium-high heat. Add the oil and swirl to coat its base. Add garlic, ginger and scallion whites and cook for about 30 seconds, until just aromatic. Add mushrooms and stir-fry for another minute. Shallow fry the peas & toss in the rice. Continue to stir-fry until the rice starts to turn golden. Stir in Veeba Sriracha, Veeba Teriyaki Sauce and soy sauce. Add pepper to taste. Serve in a bowl, garnish with scallion greens on top, and serve. Ingredients ½ chicken, skinned and cut into 2 pieces, with 2-3 slits each Veeba Peri Peri Sauce Method Marinate chicken pieces in Veeba Peri Peri Sauce. Keep aside. When ready to cook, shake the excess marinade off the chicken and grill on a barbeque for about 5 mins. on each side to seal in the moisture of the chicken pieces. Place the chicken pieces on a greased tray, brush them with some sauce and pop in a pre-heated oven at 170° C. Bake for about 20 mins, turning them over midway through the baking. Reduce the temperature to 120° C and bake for another 15-20 mins. Brush the chicken with some more Veeba Peri Peri Sauce during the baking. When its done, remove and keep the chicken covered to retain the flavours. k Method 2 Brush chicken with some Veeba Peri Peri Sauce and place chicken breasts in a pan with a high flame and sear on each side for 10 secs to seal the juices in. Then cover and cook on medium heat for 8-10 mins till the juices run clear from the chicken. Either way, you’ll enjoy a hot, spicy, crispy chicken! 139 0g s. 119 20g onal pERI pERI SAuCE SRIRAChA SAuCE
- 10. mari pan be Also mi E R 139 00g Chicken wings with paneer wraps with Ingredients 18 chicken wings 1tsp kosher salt 1 tsp garlic powder ½ tsp sugar ½ tsp paprika ½ tsp black pepper ¼ tsp cayenne Ingredients 150 gms paneer, cut into two strips 1 tbsp oil 1 small onion sliced 1 medium green capsicum, sliced in thin strips 1 tsp red chilli powder 1/2 cup bean sprouts 4 large lettuce leaves Salt to taste 2 wraps/tortillas 2 tbsp Veeba Vinaigrette Dressing 4 tbsp Veeba Mint Mayonnaise s. 119 330g Method Heat oil in a pan, add onion slices and sauté for half a minute. Add green capsicum, red chilli powder, paneer strips, salt and sauté on medium heat for two mins. Add bean sprouts and continue to sauté for another minute. Remove from heat and set aside. To prepare the wraps, divide the paneer mixture into 2 equal portions. Place a wrap on the worktop and arrange a lettuce leaf over it. Spread Veeba Mint Mayonnaise and add the paneer mixture. Drizzle half a tsp. of Veeba Vinaigrette Dressing and secure. Repeat for the other wrap. Relish every bite of goodness wrapped in a tortilla! Method Wash, dry, and season chicken wings with salt, garlic, pepper, cayenne, sugar and paprika. Pre-heat oven to 190° C. Oil the baking tray, place wings in a single layer, and cook in oven for 35-40 mins, turning them once. Meanwhile, prepare your sauce by slowly simmering sauce ingredients together over very low heat. When wings are baked, carefully dip them in the sauce, place them back in the oven for 5 more mins., or until the sauce is bubbling. Enjoy hot. For the sauce 4 tbsp butter ½ tsp garlic powder 2 tbsp Veeba Sriracha Sauce 1 cup Veeba Barbeque Sauce ½ cup Veeba Sweet Chilli Sauce Rs. MINt MAYONNAISE BARBEquE SAuC
- 11. s. 119 50g Rs. 320 R paneer teriyaki Sandwichwith Method To prepareTeriyakiPaneer: Smear Veeba Teriyaki Sauce generously on both sides of the paneer slices. Cover and marinate for 2-3 hours. Pan fry on a medium heat until cooked through. To prepareyour sandwich: Slice the baguette down one side but do not cut all the way through. If the bread is especially doughy inside, remove a small amount of the interior so that the filling can easily fit inside the baguette. Spread Veeba Olive Oil Mayonnaise on both sides, layer vegetables and paneer. Finish with jalapeños for a bit of added fire and generous amounts of Veeba Sweet Onion Sauce to offset it. Let your taste buds come alive with the flavours! Ingredients 400 gms paneer, drained and pressed, cut in ½-inch slices 2 green jalapeños, sliced ½ cup cilantro leaves, chopped 2 cucumbers, sliced 4 French baguettes/your choice of bread 5 medium carrots, cut into thin matchsticks 1 capsicum, thinly sliced Veeba Olive Oil Mayonnaise 6 tbsp Veeba Teriyaki Sauce 4 tbsp Veeba Sweet Onion Sauce 99 g Classic Italian Saladwith Ingredients 2 cups romaine lettuce ½ cup rocket leaves ¼ cup chopped spring onions 12 cherry tomatoes ½ cup green capsicum ½ cup red capsicum 2 tbsp chopped basil 2 tbsp black olives ½ cup Veeba Vinaigrette Dressing Method Toss together all the salad vegetables. Add Veeba Vinaigrette Dressing. Mix well. Enjoy is cool, crisp, fresh flavours. VINAIGREttE DRESSING SwEEt ONION SAuCE
- 12. A prominent namein the food industry since 2013, Veeba has been trusted by leading restaurants and fast food chains for its high quality range of products made using innovative recipes, fresh raw materials and unmatched production standards. Today, responding to India’s changing tastes and commitment to healthy eating, Veeba is inspired to venture into the consumer market to bring an exciting range of global sauces, dressings and dips directly to you. Delicious ways to make life taste better. Veeba Food Services Private Ltd is an ISO 22000:2005 company.
- 13. VEEBA FOOD SERVICESPRIVATE LIMITED Contact: House No. 2 (Ground Floor), Lane 1, Westend Marg, Saidulajab, MB Road, New Delhi 110030 T: +91 11 43312222 | M: +91 9810283001, 9322670170, 8527347200 www.veeba.in