A4-RecipeCard-BonaEpetita-01/0 Aloo Gobi 10g 300g 400ml  500ml 25g 600g 600g 400g 50g 50g 50g 15ml Ingredients

Water , chopped Tinned tomatoes tomatoes Tinned 1.1LSauce KNORR KNORR Cauliflower,into florets cut diced and peeled Potatoes, diced Onions, diced peppers, Green diced peppers, Red Yellow diced peppers, oil Sunflower

Patak's Madras Create More Concentrated Concentrated More Create Patak's Madras 750g Purée Professional 20 Portions /300g Portions 20

bŏna ēpētīta

ŏ

na Calories 105 freshly made Indian 6 % of achild'sguidelinedailyamount Sugar Each portioncontains:

ē 5g 6 %

Enjoy your meal p 5g 7 Fat

ē % Saturates

t 0.5g 2 %

ī

ta 0.7g 16 Salt % Aloo Gobi Advance Preparation • Prepare the ingredients as directed. • Place the Madras Concentrate sauce and water into a suitable pan, then place on to a medium heat and bring to the boil. • Simmer for 5 minutes then remove from the heat.

Method 1. Heat the oil in a suitable pan over a medium to high heat. 2. Add the onions, peppers and potatoes and fry until lightly golden.

3. Add the cauliflower, tomatoes, Ginger Purée and Madras Create More Concentrated Sauce and mix well.

4. Bring to the boil, then reduce to a simmer and cook for 15 minutes, or until the potatoes and cauliflower are tender. 5. Season if required, then serve garnished with chopped coriander.

Serving suggestion Serve with KNORR Patak's Pappadums. Chef's tip Vegetables can be replaced with mixed vegetables, prawns or other meat substitutes.

Issue Date: July 2014 WFP does not endorse any product or service. A4-RecipeCard-BonaEpetita-01/0 Butter Chicken Butter 10g 100ml 50g Water 300ml 400ml 800g 300g 50ml Ingredients

 Coriander, chopped and washed Low fat plain yoghurt yoghurt Low plain fat FLORA 1.1LSauce KNORR diced and skinless breast, Chicken Onions, prepared and chopped oil Sunflower

Buttery 2kg Buttery Patak's Masala Create More Concentrated Concentrated More Create Masala Patak's Tikka 10 Portions /266g 10 Portions

bŏna ēpētīta

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na Calories 243 13 freshly made Indian % of achild'sguidelinedailyamount Sugar Each portioncontains:

ē 6g 7 %

Enjoy your meal p 13g 19 Fat ē % Saturates

t 10 2g % ī

ta 0.8g 19 Salt % Butter Chicken Advance Preparation • Warm the serving plates. • Prepare ingredients as stated in the list. Method 1. Heat the oil in a suitable pan over a medium to high heat. 2. Add the onions and chicken flash fry until lightly golden. 3. Add the KNORR PATAK’S Create More Tikka Masala Concentrated Sauce and water. Mix well and bring to the boil.

4. Reduce to a simmer and cook for 15 minutes, or until the chicken is thoroughly cooked. 5. Remove from heat and stir in the yoghurt with the Flora buttery. Garnish with the chopped coriander.

Serving suggestion Serve with rice and KNORR PATAK’S Pappadums. Chef's tip Chicken can be replaced with mixed vegetables, prawns or other meat substitutes.

Issue Date: July 2014 WFP does not endorse any product or service. A4-RecipeCard-BonaEpetita-01/0 820g 10g 400ml 400ml 800g 400g 5g 5g 5g 15ml Ingredients

 Water  Coriander washed and chopped and washed Coriander KNORR 1.1L KNORR diced and skinless breast, Chicken diced and prepared Onions Bay leaves powder Mustard, black pepper Ground oil Sunflower

Long Grain Rice (BOX) 5kg (BOX) Rice Grain Long Sauce Concentrated More Create Patak's Madras 10 Portions /346g 10 Portions

bŏna ēpētīta

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na Calories 487 27 freshly made Indian % of achild'sguidelinedailyamount Sugar Each portioncontains:

ē 6g 7 %

Enjoy your meal p 13 9g Fat ē % Saturates t 1g 5 %

ī

ta 23 Salt 1g % Chicken Chettinad Advance Preparation • Warm the serving plates. • Prepare the ingredients as directed. Method - Stove 1. Heat the oil in a suitable pan over a medium heat. 2. Add the curry leaves, black pepper and mustard seeds then fry for 1-2 minutes, then add in the onions to cook for 10-12 minutes. 3. Add the chicken and cook for 3-4 minutes allowing to seal then add the KNORR PATAK’S Create More Madras Concentrated Sauce and water. 4. Mix well and bring to the boil, then reduce to a simmer until thoroughly cooked. Cook the rice. 5. Remove from the heat, then garnish with the chopped coriander. Serve with the cooked rice.

Method - Oven (Pre-heat oven 180ºC (375ºF) Gas 4) 1. Place the oil into a suitable pan and place on to a medium heat. Add the curry leaves, black pepper and mustard seeds and fry for 1-2 minutes, then add the KNORR PATAK’S Create More Madras Concentrated Sauce and water. Bring to the boil then simmer for 3-4 minutes. Remove from the heat until required. 2. Place onions and chicken into a gastronome insert, then bake in the oven for 10 minutes. 3. Decant the sauce into the gastronome and cover with foil or a lid. 4. Place into the oven and cook for 45 minutes or until thoroughly cooked. Cook the rice. 5. Remove from the oven, serve with the cooked rice and garnish with the coriander.

Serving suggestion Serve with KNORR Patak's Pappadums. Chef's tip Chicken can be replaced with beef, mixed vegetables, prawns or other meat substitutes.

Issue Date: July 2014 WFP does not endorse any product or service. A4-RecipeCard-BonaEpetita-01/0 Chicken KaathiChicken Rolls 15g 60g 60g 60g 60g GARNISH 10g 3 500g COATEDEGG TORTILLAS 200ml 100ml 500g 100ml FILLING Ingredients Eggs

Coriander, chopped chopped finely and Chicken skinless breast, Coriander, chopped sliced Yellow finely peppers, sliced finely peppers, Green sliced finely peppers, Red sliced finely onions, Red Tortillas, plain HELLMANN'S yoghurt Low plain fat KNORR

Patak's Create More Concentrated Sauce 1.1L Sauce Concentrated Patak's More Create Korma Light Mayonnaise 5L 10 Portions /191.5g 10 Portions

bŏna ēpētīta

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na Calories 324 18 freshly made Indian % of achild'sguidelinedailyamount Sugar Each portioncontains:

ē 5g 6 %

Enjoy your meal p 13g 18 Fat ē % Saturates 3.5g

t 18 % ī

ta 28 Salt 1g % Chicken Kaathi Rolls Filling 1. Mix the Korma sauce and yoghurt together, then marinade the chicken in the paste - preferably overnight. 2. Place the chicken into the oven and cook until the core temperature is reached, then remove from the oven. 3. Chop the chicken into smaller pieces and mix with the mayonnaise. Egg-Coated Tortillas 1. Break the eggs in a tray, add salt and fresh coriander, then beat stiffly until the egg white and yolk are mixed well. 2. Dip the tortillas in the egg mix one by one. Shallow fry with 1 tsp of oil in a non-stick pan, turning them at regular intervals, ensuring the egg is cooked. Garnish 1. Mix onion, peppers and freshly chopped coriander together. Assembly 1. Place the egg coated tortillas on a clean, dry surface, then put 2 tbsp of the chicken filling on one side. 2. Add a handful of garnish over the chicken filling and fold the tortilla like a spring roll. 3. Cut diagonally into halves and serve.

Issue Date: July 2014 WFP does not endorse any product or service. A4-RecipeCard-BonaEpetita-01/0 Chickpea, Pepper Chickpea, 820g 10g 400ml 400ml 500g 250g 400g 200g 15ml 500ml Ingredients



Water  Coriander, chopped and washed drained chickpeas, Canned KNORR 1.1L KNORR Paneer, diced sliced thinly peppers, Red oil Sunflower KNORR Onions, thinly sliced thinly Onions,

Long Grain Rice (BOX) 5kg (BOX) Rice Grain Long Sauce Concentrated More Create Patak's 1kg Paste Bouillon Vegetable & Paneer Jalfrezi 10 Portions /339.5g 10 Portions

bŏna ēpētīta

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na Calories 531 30 freshly made Indian % of achild'sguidelinedailyamount Sugar 10 Each portioncontains:

ē 8g %

Enjoy your meal p 14g 19 Fat ē % Saturates

t 27 5g % ī

ta 0.8g 21 Salt % Chickpea, Pepper & Paneer Jalfrezi Advance Preparation • Warm the serving plates. • Prepare the ingredients as directed. • Make up the KNORR vegetable stock following on pack instruction.

Method 1. Heat the oil in a suitable pan over a medium to high heat. 2. Add the onions, peppers and paneer cheese - fry until lightly golden.

3. Add the chickpeas, KNORR PATAK’S Create More Jalfrezi Concentrated Sauce and the vegetable stock. Mix well and bring to the boil.

4. Reduce to a simmer and cook until the chickpeas are tender. Cook the rice. 5. Remove from the heat and garnish with the chopped coriander. Serve with cooked rice.

Serving suggestion Serve with KNORR Patak's Pappadums.

Issue Date: July 2014 WFP does not endorse any product or service. A4-RecipeCard-BonaEpetita-01/0 Lamb Rogan Lamb 820g 10g 200g 400ml 400ml 800g 400g 15ml Ingredients

 Water  Coriander, chopped and washed KNORR diced and Tomatoes, deseeded 1.1LSauce KNORR into a2" cut dice and of fat of lamb, trimmed Leg diced and prepared Onions, oil Sunflower

Long Grain Rice (BOX) 5kg (BOX) Rice Grain Long Concentrated More Create Josh Patak's Rogan 10 Portions /334.5g 10 Portions

bŏna ēpētīta

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na Calories 533 30 freshly made Indian % of achild'sguidelinedailyamount Sugar Each portioncontains:

ē 7g 8 %

Enjoy your meal p 16g 23 Fat ē % Saturates

t 25 5g % ī

ta 0.9g 22 Salt % Lamb Rogan Josh Advance Preparation • Warm the serving plates. • Prepare the ingredients, as instructed. • If using an oven, pre-heat to 160°C / 325°F (Gas Mark 4).

Method 1. Heat the oil in a suitable pan over a medium to high heat. 2. Add the onions and lamb, then fry until lightly golden.

3. Add the KNORR PATAK’S Create More Rogan Josh Concentrated Sauce and water. Mix well and bring to the boil. 4. Reduce to a simmer, cover and cook, stirring occasionally, for 45 minutes or until the lamb is thoroughly cooked. Cook the rice and keep hot until required. 5. Remove from the heat, stir in tomatoes and garnish with the chopped coriander. Serve with cooked rice. Method - Oven 1. Place the Rogan Josh concentrate and water into a suitable pan. Place on to a medium heat and bring to the boil then simmer for 3-4 minutes. Remove until required. 2. Place onions and chicken into a gastronome insert and bake in the oven for 10 minutes. 3. Decant the sauce and tomatoes into the gastronome, and cover with foil or a lid. 4. Place into the oven and cook for 45-50 minutes, or until thoroughly cooked. Cook the rice. 5. Remove from the oven, serve with cooked rice and garnish with the coriander.

Serving suggestion Serve with KNORR Patak's Pappadums. Chef's tip Lamb can be replaced with chicken, mixed vegetables, prawns or other meat substitutes.

Issue Date: July 2014 WFP does not endorse any product or service. A4-RecipeCard-BonaEpetita-01/0 Lentil, Spinach 820g 10g 200g 400ml 400ml 800g 200g 200g 300g 15ml Ingredients

Water Coriander, chopped and washed KNORR water of excess Frozen drained spinach, KNORR , diced Sweet Yellow diced peppers, lentils Red diced Onions oil Sunflower

Long Grain Rice (BOX) 5kg (BOX) Rice Grain Long 1.1L Sauce Concentrated Patak's More Create & Sweet potato Sweet Balti 10 Portions /334g 10 Portions

bŏna ēpētīta

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na Calories 540 30 freshly made Indian % of achild'sguidelinedailyamount Sugar 12g 14 ē Each portioncontains: %

Enjoy your meal p 8.5g 12 Fat ē % Saturates t 1g 5 %

ī

ta 23 Salt 1g % Lentil, Spinach & Sweet potato Balti Advance Preparation • Warm the serving plates. • Prepare the ingredients as directed. Method 1. Heat the oil in a suitable pan over a medium to high heat. 2. Add the onions, peppers and sweet potato, then fry for 3-4 minutes. Add the lentils and half the amount of water, cook for 10 minutes.

3. Add the KNORR PATAK’S Create More Balti Concentrated Sauce and remaining water. Mix well and bring to the boil.

4. Reduce to a simmer and cook for 10 minutes or until the lentils are soft. Add the spinach and simmer for a further 3-4 minutes. Cook the rice. 5. Remove from the heat and garnish with the chopped coriander. Serve with cooked rice.

Serving suggestion Serve with rice and KNORR PATAK’S Pappadums with PATAK’S breads and .

Issue Date: July 2014 WFP does not endorse any product or service. A4-RecipeCard-BonaEpetita-01/0 MoMos 200ml GARNISH Water 200ml 625g DOUGH 10g 25g 10g 50g  60ml 375g FILLING Ingredients



Coriander, chopped KNORR flour Plain chopped finely chillies, Green masala Garam chopped finely Onions, 1.1LSauce KNORR lean pork, Minced

Chilli Sauce 2.2L Sauce Chilli Concentrated More Create Masala Patak's Tikka 10 Portions /116g 10 Portions

bŏna ēpētīta

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na Calories 301 17 freshly made Indian % of achild'sguidelinedailyamount 2.5g Sugar ē Each portioncontains: 3 %

Enjoy your meal p 5g 7 Fat

ē % Saturates

t 1.5g 7 %

ī

ta 70 Salt 3g % MoMos Advance Preparation • Pre-heat an oven to 180ºC / 375ºF / Gas Mark 5. • Warm the serving plates. • Prepare ingredients as directed. To make the dough, place the flour into a bowl and mix in enough water. Knead for 5 minutes until smooth, and leave to rest for an hour.

Method 1. Mix all the ingredients for the filling together.

2. Measure the dough into small balls that should each weigh between 10-12g. Flatten a dough ball into a round flat circle, and place 10-12g of mixture onto each piece of dough.

3. Fold the dough sides over the mixture and pinch on top to make little parcels. 4. Place the parcels in a steamer for 10 minutes. 5. Remove from steamer and serve.

Serving suggestion Serve with sweet chilli dipping sauce.

Issue Date: July 2014 WFP does not endorse any product or service. Subz Tehri

Each portion contains: Ingredients 10 Portions / 156.5g Calories Sugar Fat Saturates Salt 50ml Sunflower oil 180 3g 7g 1g 0.2g 3g seeds 1g Bay leaves 10% 3% 9% 4% 5% 3g Green cardamon of a child's guideline daily amount 2g Cinnamon sticks 1g Cloves 100g Onions, sliced 100ml KNORR Patak's Rogan Josh Create More Concentrated Sauce 1.1L 100g Cauliflower, chunky 75g Carrots, chunky 600ml Water 5g 300g KNORR Long grain Rice (BOX) 5kg tīta 75g Green beans, cut into 2" pieces bŏna ēpēt ta 50g Asparagus, cut into 2" pieces ŏ ēEnjoyē your meīal 100g Coriander, chopped freshly made Indian A4-RecipeCard-BonaEpetita-01/0 Subz Tehri Advance Preparation • Prepare ingredients as directed.

Method 1. Heat oil in a pan and crackle all whole spices. Add a sliced onion and cook for 2-3 minutes. 2. Add cauliflower and carrots. Stir well.

3. Add water and Rogan Josh sauce, bring to boil and add turmeric powder and basmati rice. Cook until 60% water has evaporated. Give a quick stir, cover with a lid and simmer for 10-12 minutes.

4. Open the lid, add green beans and asparagus. Mix well and check tenderness of the rice. Cover again and simmer for another 2 minutes if the rice is raw. 5. Add freshly chopped coriander and serve hot.

Serving suggestion Serve with KNORR Long Grain Rice and KNORR Patak's Pappadums.

Issue Date: July 2014 WFP does not endorse any product or service. A4-RecipeCard-BonaEpetita-01/0 with Cucumber & Mint Yoghurt Cucumber &Mint with BhajiaOnion 25ml 100g 200ml RELISH THE FOR 15ml 10g Carrots 300g Onions 700g  60ml 5g 150g BHAJIA THE FOR Ingredients

COLMAN'S Cucumber, diced yoghurt Low plain fat 250ml Juice Lemon JIF Coriander KNORR chillies Red flour Gram

Patak's Balti Create More Concentrated Sauce 1.1L Sauce Concentrated Patak's More Create Balti Mint Sauce Sauce Mint

10 Portions /157g10 Portions

bŏna ēpētīta

ŏ

na Calories

freshly made Indian 64 4 % of achild'sguidelinedailyamount Sugar 11 Each portioncontains:

ē 9g %

Enjoy your meal p 1.5g 2 Fat

ē % Saturates

t 0.2g 1 %

ī

ta 0.3g Salt 6 % Onion Bhajia with Cucumber & Mint Yoghurt Advance Preparation • Pre-heat fryer to 180ºC / 350ºF / Gas Mark 4. • Warm the serving plates.

Method 1. Make Bhajia batter by mixing flour, chilli, Create More Balti, onions, carrots, coriander and lemon juice together in a suitable bowl, add enough water to form a thick batter. Cover, label and refrigerate until required for use.

2. To make dip combine the yoghurt, cucumber and mint sauce together in a bowl. Mix well, cover, label and refrigerate until required for use or a minimum of 1 hour for flavour development. 3. Using spoons, divide the Bhajia mix into 30 pieces, form the batter into flat cakes. Cook for 6 minutes in the hot oil until golden, remove and drain on kitchen paper.

4. Serve 3 per portion with the yoghurt dip.

Chef's tip This recipe can also be served as an accompaniment for or as a snack.

Issue Date: July 2014 WFP does not endorse any product or service.