a pile of colorful vegetables sitting on top of a table

MIX VEGETABLES (Blanched & Frozen)

A vibrant mix of farm-fresh veggies — frozen to lock in colour and nutrition.

About the product

A colorful blend of carrots, beans, peas, sweet corn, and cauliflower, blanched and frozen immediately after harvest to retain freshness, nutrients, and vibrant color. No preservatives or artificial additives. Perfect for stir-fries, soups, curries, rice dishes, and bakery fillings.

Usage & Storage Guidelines

  • Keep frozen at –18°C.

  • Use directly from frozen — no need to thaw.

  • Ideal for quick-cook meals, Indian curries, Continental pasta, fried rice, and snack fillings.

All Recipes under one roof

Vegetable Fried Rice (Indo-Chinese Style)

Ingredients:

  • 1 cup cooked rice (preferably day-old)

  • 1 cup frozen mix vegetables

  • 1 small onion, chopped

  • 1 clove garlic, minced

  • 1 tbsp soy sauce

  • ½ tsp pepper

  • 1 tsp oil

Method:

  1. Heat oil in a wok or pan. Sauté garlic and onions until translucent.

  2. Add frozen mix vegetables; cook 5–6 minutes until tender but crunchy.

  3. Add rice, soy sauce, and pepper; toss well.

  4. Serve hot garnished with chopped spring onions.

Vegetable Fried Rice (Indo-Chinese Style)

Ingredients:

  • 1 cup cooked rice (preferably day-old)

  • 1 cup frozen mix vegetables

  • 1 small onion, chopped

  • 1 clove garlic, minced

  • 1 tbsp soy sauce

  • ½ tsp pepper

  • 1 tsp oil

Method:

  1. Heat oil in a wok or pan. Sauté garlic and onions until translucent.

  2. Add frozen mix vegetables; cook 5–6 minutes until tender but crunchy.

  3. Add rice, soy sauce, and pepper; toss well.

  4. Serve hot garnished with chopped spring onions.

Vegetable Fried Rice (Indo-Chinese Style)

Ingredients:

  • 1 cup cooked rice (preferably day-old)

  • 1 cup frozen mix vegetables

  • 1 small onion, chopped

  • 1 clove garlic, minced

  • 1 tbsp soy sauce

  • ½ tsp pepper

  • 1 tsp oil

Method:

  1. Heat oil in a wok or pan. Sauté garlic and onions until translucent.

  2. Add frozen mix vegetables; cook 5–6 minutes until tender but crunchy.

  3. Add rice, soy sauce, and pepper; toss well.

  4. Serve hot garnished with chopped spring onions.

Mixed Vegetable Pasta (Global / Italian)

Ingredients:

  • 1 cup pasta, cooked al dente

  • 1 cup frozen mix vegetables

  • 2 tbsp olive oil

  • 1 clove garlic, minced

  • 2 tbsp tomato sauce or cream sauce

  • Salt, pepper, dried oregano to taste

Method:

  1. Heat olive oil; sauté garlic until aromatic.

  2. Add mix vegetables; cook 5 minutes.

  3. Stir in tomato or cream sauce.

  4. Add cooked pasta; mix until coated.

  5. Season with salt, pepper, oregano; serve hot.

Mixed Vegetable Pasta (Global / Italian)

Ingredients:

  • 1 cup pasta, cooked al dente

  • 1 cup frozen mix vegetables

  • 2 tbsp olive oil

  • 1 clove garlic, minced

  • 2 tbsp tomato sauce or cream sauce

  • Salt, pepper, dried oregano to taste

Method:

  1. Heat olive oil; sauté garlic until aromatic.

  2. Add mix vegetables; cook 5 minutes.

  3. Stir in tomato or cream sauce.

  4. Add cooked pasta; mix until coated.

  5. Season with salt, pepper, oregano; serve hot.

Mixed Vegetable Pasta (Global / Italian)

Ingredients:

  • 1 cup pasta, cooked al dente

  • 1 cup frozen mix vegetables

  • 2 tbsp olive oil

  • 1 clove garlic, minced

  • 2 tbsp tomato sauce or cream sauce

  • Salt, pepper, dried oregano to taste

Method:

  1. Heat olive oil; sauté garlic until aromatic.

  2. Add mix vegetables; cook 5 minutes.

  3. Stir in tomato or cream sauce.

  4. Add cooked pasta; mix until coated.

  5. Season with salt, pepper, oregano; serve hot.

Stuffed Vegetable Parathas (Indian)

Ingredients:

  • ½ cup frozen mix vegetables, boiled

  • 1 boiled potato, mashed

  • Salt, pepper, chili powder, coriander powder to taste

  • Wheat dough for parathas

Method:

  1. Mix mashed potato and boiled vegetables; season with spices.

  2. Roll dough into small circles; place filling in the center.

  3. Seal and roll gently; cook on a hot griddle with ghee/oil until golden.

  4. Serve with yogurt or pickle.

Stuffed Vegetable Parathas (Indian)

Ingredients:

  • ½ cup frozen mix vegetables, boiled

  • 1 boiled potato, mashed

  • Salt, pepper, chili powder, coriander powder to taste

  • Wheat dough for parathas

Method:

  1. Mix mashed potato and boiled vegetables; season with spices.

  2. Roll dough into small circles; place filling in the center.

  3. Seal and roll gently; cook on a hot griddle with ghee/oil until golden.

  4. Serve with yogurt or pickle.

Stuffed Vegetable Parathas (Indian)

Ingredients:

  • ½ cup frozen mix vegetables, boiled

  • 1 boiled potato, mashed

  • Salt, pepper, chili powder, coriander powder to taste

  • Wheat dough for parathas

Method:

  1. Mix mashed potato and boiled vegetables; season with spices.

  2. Roll dough into small circles; place filling in the center.

  3. Seal and roll gently; cook on a hot griddle with ghee/oil until golden.

  4. Serve with yogurt or pickle.

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