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THE VAJRAA CREATIVE KITCHEN

A little imagination.
A wonderful meal.

Bring your favourites together. Discover vegetarian dishes made with two or more Vajraa products, with cuisine, course, product and spice-level choices.

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MIX • MAKE • SHAREVajraa Sweet CornVajraa IQF PaneerVajraa Malabar Parota

Three favourites. Endless possibilities.

A LITTLE BOLD. A LOT OF VAJRAA.

Familiar favourites.
Unexpected twists.

Turn parota into nachos, masala fries into waffles, and Ulava Charu into a comforting rice bowl. Eight playful vegetarian creations, each with measured ingredients and a complete method. Choose a card below and make it your own.

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Vajraa Malabar Parota packVajraa Sweet Corn pack

VAJRAA • PLAY WITH YOUR FOOD

Parota Nachos, Andhra Party Style

Sharing snack · 25 minutes plus pack preparation · Medium

Make this Vajraa creation

Ingredients for two

  • 2 Vajraa Malabar Parotas
  • 100 g Vajraa Sweet Corn
  • 80 g grated vegetarian cheese
  • 1 small tomato, diced
  • ½ small onion, finely diced
  • 2 tbsp thick plain yogurt
  • 1 tsp lemon juice
  • ¼ tsp chilli powder, optional
  • 1 tbsp chopped coriander
  • Salt, after tasting

Step by step

  1. Prepare the Vajraa Sweet Corn using its pack instructions. Drain well: excess water will soften the parota wedges. Mix tomato, onion, lemon juice and coriander in a bowl; taste before adding salt.
  2. Heat both Vajraa Malabar Parotas according to their pack instructions. Let them rest for 1 minute, then cut each into 8 wedges using kitchen scissors or a knife.
  3. Place the cooked wedges in a dry non-stick pan over medium-low heat, working in batches. Turn them until their surfaces feel drier and the edges are crisp. Watch closely so the layers do not scorch.
  4. Arrange the warm wedges on a serving plate. Scatter the cooked corn and grated cheese over them. To melt the cheese further, return small batches to the pan and cover briefly over low heat until the cheese softens.
  5. Spoon the fresh tomato mixture over the wedges immediately before serving. Whisk the yogurt until smooth and drizzle lightly; add optional chilli powder to taste.
  6. Serve at once as a sharing snack. Put extra yogurt and tomato topping in separate bowls so guests can add more without soaking the whole platter.

Make it work

For two generous snack portions. Check that the cheese uses vegetarian rennet; toppings go on only at the last moment.

Vajraa serving inspiration; not yet kitchen-tested. Follow current pack directions and check all ingredients for allergens.

Vajraa Ulava Charu packVajraa IQF Paneer pack

VAJRAA • PLAY WITH YOUR FOOD

Ulava Charu “Risotto” with Golden Paneer

Main course · 30 minutes plus pack preparation · Mild

Make this Vajraa creation

Ingredients for two

  • 100 g Vajraa Ulava Charu, prepared as directed
  • 150 g Vajraa IQF Paneer
  • 120 g raw short-grain rice
  • 1 small onion, finely chopped
  • 1 tbsp butter or oil
  • About 500 ml hot drinking water, plus any label-required dilution water
  • 2 tbsp plain cream, optional
  • ⅛ tsp black pepper
  • 1 tbsp chopped coriander
  • Salt, after tasting

Step by step

  1. Prepare the Vajraa Ulava Charu and paneer according to their labels. Keep the charu warm in a small saucepan. Cut the prepared paneer into bite-size cubes. Keep 500 ml water hot in a separate jug or saucepan.
  2. Warm half the butter or oil in a non-stick pan. Add the paneer and turn gently until some surfaces are lightly golden. Transfer to a clean plate; avoid stirring so vigorously that the cubes break.
  3. In a deeper pan, warm the remaining butter or oil over medium-low heat. Add the onion and cook for 5–7 minutes until soft and translucent. Add the raw rice and stir for 1 minute to coat it.
  4. Add hot water a ladle at a time, stirring often. Let most of each addition absorb before adding more. Start checking the rice after about 15 minutes; continue until it is tender, adding more hot water if required. Rice variety changes the time and water needed.
  5. Stir in the warm prepared Ulava Charu gradually. Simmer gently until the rice is creamy and spoonable, adding hot water if it becomes stiff. Fold in the paneer and optional cream; warm gently together.
  6. Taste before adding salt, then add pepper and coriander. Divide between two warm bowls and serve immediately. The rice should slowly spread in the bowl rather than sit in a dry mound.

Make it work

An Andhra–Italian fusion serving idea. Charu acidity and concentration vary, so add it gradually and follow the label for dilution.

Vajraa serving inspiration; not yet kitchen-tested. Follow current pack directions and check all ingredients for allergens.

Vajraa Crispy Masala Fries packVajraa Sweet Corn pack

VAJRAA • PLAY WITH YOUR FOOD

Masala Fries Waffle Stack

Snack · 30 minutes plus pack preparation · Medium

Make this Vajraa creation

Ingredients for two

  • 200 g Vajraa Crispy Masala Fries
  • 75 g Vajraa Sweet Corn
  • 60 g grated vegetarian cheese
  • 1 tbsp cornflour
  • 2 tbsp plain yogurt
  • 1 tbsp tomato ketchup
  • 1 tsp oil for the waffle iron, or as its manual requires
  • 1 tbsp chopped coriander

Step by step

  1. You will need a waffle iron suitable for savoury foods. Read its instructions and preheat it. Prepare the Vajraa fries and sweet corn fully according to their respective pack directions; the waffle stage is only for shaping and finishing.
  2. Drain the cooked corn well. When the fries are cool enough to handle, cut longer pieces into 2–3 cm lengths. Mix fries, corn, cheese and cornflour gently in a bowl so the flour coats the ingredients.
  3. Lightly oil the waffle plates as directed by the appliance maker. Place half the mixture in the centre and spread it into a compact, even layer, leaving room around the edges. Close without forcing the lid.
  4. Cook until the cheese has melted and the waffle releases easily with a crisp surface. Begin checking after 3–4 minutes, then continue as needed for your appliance. If it sticks, allow it to set a little longer rather than pulling it apart.
  5. Lift with a suitable non-metal spatula. Rest on a rack for 1 minute to let steam escape. Repeat with the remaining mixture; avoid stacking the waffles while they are steaming.
  6. Mix yogurt and ketchup in a small bowl. Serve the waffles with the dip on the side and coriander scattered over the top.

Make it work

Makes two small waffle portions. No waffle iron? Press the mixture into two thin patties in a non-stick pan and turn carefully once a golden crust forms.

Vajraa serving inspiration; not yet kitchen-tested. Follow current pack directions and check all ingredients for allergens.

Vajraa IQF Paneer packVajraa Sweet Corn packVajraa Malabar Parota pack

VAJRAA • PLAY WITH YOUR FOOD

Paneer–Corn Parota Quesadillas

Main course · 30 minutes plus pack preparation · Medium

Make this Vajraa creation

Ingredients for two

  • 2 Vajraa Malabar Parotas
  • 150 g Vajraa IQF Paneer
  • 75 g Vajraa Sweet Corn
  • ½ capsicum, finely diced
  • ½ small onion, finely chopped
  • 50 g grated vegetarian cheese
  • 1 tsp oil
  • ¼ tsp ground cumin
  • ¼ tsp chilli powder, optional
  • 2 tbsp thick plain yogurt
  • 1 tsp lemon juice

Step by step

  1. Prepare the paneer, corn and parotas according to their pack instructions. Drain the corn and dice the paneer small enough to make the folded parotas easy to handle.
  2. Warm the oil in a non-stick pan over medium heat. Cook onion and capsicum for 5–7 minutes until tender. Add cumin and optional chilli with 1 tbsp water; stir for 30 seconds.
  3. Fold in prepared corn and paneer. Warm through gently, then take the pan off the heat. The filling should be moist but have no liquid pooling in the pan.
  4. Place a cooked parota on a board. Spread half the filling over one half, leaving a narrow border. Add half the cheese, fold the empty half over and press gently. Repeat with the second parota.
  5. Return to the non-stick pan over medium-low heat. Warm each filled parota on both sides until the cheese has softened and the outside is lightly crisp. Turn carefully with a broad spatula.
  6. Rest for 1 minute, cut into wedges, and serve with yogurt mixed with lemon juice. Taste the filling before adding any extra salt or chilli.

Make it work

Two filled parotas. Small, evenly diced filling helps the fold stay intact.

Vajraa serving inspiration; not yet kitchen-tested. Follow current pack directions and check all ingredients for allergens.

Vajraa Aloo Tikki packVajraa Sweet Corn pack

VAJRAA • PLAY WITH YOUR FOOD

Aloo Tikki Sliders with Corn Crunch

Snack · 25 minutes plus pack preparation · Mild

Make this Vajraa creation

Ingredients for two

  • 4 small Vajraa Aloo Tikkis, or enough to fit 4 slider buns
  • 75 g Vajraa Sweet Corn
  • 4 vegetarian slider buns
  • 4 lettuce leaves, washed and dried
  • 2 tbsp mayonnaise labelled vegetarian and egg-free
  • 1 tsp lemon juice
  • 1 tbsp finely chopped onion
  • 1 tbsp chopped coriander

Step by step

  1. Prepare the Vajraa Aloo Tikki and sweet corn fully according to the pack instructions. Drain the corn and let surface steam escape so the dressing will not become watery.
  2. Mix corn, chopped onion, coriander, lemon juice and egg-free mayonnaise in a small bowl. Taste the relish; the prepared tikki already contributes seasoning.
  3. Split the buns and toast their cut faces in a dry pan until lightly golden. Set out the lettuce leaves and pat them dry if needed.
  4. Place a lettuce leaf on each bottom bun. Add the hot prepared tikki, then a small spoonful of corn relish. Keep the relish away from the outer edges to reduce spills.
  5. Close each slider gently without crushing the tikki. If the tikkis are larger than the buns, cut the cooked tikkis to fit and share the pieces evenly.
  6. Serve immediately, with any remaining relish in a separate bowl. Add chilli sauce at the table for people who prefer more heat.

Make it work

Makes four mini sliders. Check buns and mayonnaise for egg and other allergens.

Vajraa serving inspiration; not yet kitchen-tested. Follow current pack directions and check all ingredients for allergens.

Vajraa Sweet Corn packVajraa Shredded Coconut pack

VAJRAA • PLAY WITH YOUR FOOD

Sweet Corn–Coconut Dessert Parfaits

Dessert · 25 minutes plus pack preparation · No added chilli

Make this Vajraa creation

Ingredients for two

  • 100 g Vajraa Sweet Corn
  • 30 g Vajraa Shredded Coconut
  • 200 g plain thick yogurt
  • 1–2 tsp sugar or jaggery powder, to taste
  • A small pinch ground cardamom
  • 2 vegetarian biscuits, crushed
  • 2 tbsp drinking water

Step by step

  1. Prepare the corn and coconut as required on their labels. Keep the yogurt refrigerated while you work. Set out two clean dessert glasses.
  2. Put the prepared corn, water and half the sweetener in a small saucepan. Warm gently for 2–3 minutes, stirring so it does not catch. Mash lightly with a fork, keeping some kernels whole.
  3. Fold in the prepared coconut and cardamom. Taste and add the remaining sweetener only if required. Spread in a shallow clean bowl and let it cool, then refrigerate until chilled before combining with yogurt.
  4. Whisk the yogurt until smooth. Spoon a little yogurt into each glass, add half the chilled corn–coconut mixture, then repeat with the remaining yogurt and mixture.
  5. Crush the biscuits just before serving and sprinkle over the glasses. Keep a few whole corn kernels visible on top for texture.
  6. Serve chilled, using a spoon to take a little of each layer. Keep the biscuit crumbs separate if assembling in advance.

Make it work

Two small dessert portions. Use only plain sweet corn for this recipe, and check biscuits for egg, wheat and milk.

Vajraa serving inspiration; not yet kitchen-tested. Follow current pack directions and check all ingredients for allergens.

Vajraa Party Bullet Ice Cubes pack

VAJRAA • PLAY WITH YOUR FOOD

Mango–Lemon Party Ice Fizz

Beverage · 10 minutes plus pack preparation · No added chilli

Make this Vajraa creation

Ingredients for two

  • 100 g Vajraa Party Bullet Ice Cubes
  • 150 g prepared mango pulp or puréed fresh mango
  • 300 ml chilled sparkling drinking water
  • 2 tsp lemon juice, adjust to taste
  • 6 mint leaves, washed
  • 1–2 tsp sugar syrup, optional

Step by step

  1. Prepare two clean tall glasses and a jug. Prepare the mango pulp as its label requires, or peel and purée fresh mango. Chill the prepared mango before mixing.
  2. Put the mango pulp in the jug with lemon juice. Stir until smooth and taste; add optional syrup only if the mango needs it.
  3. Gently bruise the mint leaves with the back of a spoon and divide them between the glasses. Add the Vajraa Party Bullet Ice Cubes with a clean scoop or tongs.
  4. Divide the mango mixture between the glasses, spooning it over the ice. Leave plenty of space for the sparkling water.
  5. Pour sparkling water slowly down the side of each glass. Stir once or twice with a long spoon to combine without knocking out too much fizz. Do not blend sparkling water.
  6. Serve immediately while bubbly. Offer a spoon if the mango pulp settles; stir gently again as you drink.

Make it work

Makes two drinks. For a still cooler, replace sparkling water with chilled drinking water.

Vajraa serving inspiration; not yet kitchen-tested. Follow current pack directions and check all ingredients for allergens.

Vajraa Cheese Corn Nuggets packVajraa Green Peas pack

VAJRAA • PLAY WITH YOUR FOOD

Cheese Corn Nugget Chaat Boats

Snack · 25 minutes plus pack preparation · Medium

Make this Vajraa creation

Ingredients for two

  • 150 g Vajraa Cheese Corn Nuggets
  • 75 g Vajraa Green Peas
  • 4 large lettuce leaves, washed and dried
  • 2 tbsp thick plain yogurt
  • 1 tbsp tamarind chutney
  • 1 tbsp green chutney, optional
  • ½ small onion, finely chopped
  • 1 tbsp chopped coriander
  • ¼ tsp roasted cumin powder

Step by step

  1. Prepare the nuggets and peas according to their pack instructions. Drain the peas well. Arrange the dried lettuce leaves on a serving platter like little boats.
  2. Whisk yogurt with roasted cumin until smooth. Place chutneys in separate small bowls so their strength can be adjusted at assembly.
  3. While the nuggets are hot, cut larger ones into bite-size pieces with a clean knife. Work carefully because the cheese filling may be hot.
  4. Divide the cooked peas and chopped onion between the lettuce leaves. Add the prepared nuggets on top immediately before serving.
  5. Dot each boat with a little yogurt and tamarind chutney. Add green chutney only to taste; it may already be hot. Finish with coriander.
  6. Serve straight away, with extra chutney alongside. Assemble only what will be eaten immediately so the nuggets and lettuce keep their texture.

Make it work

Four snack boats. The spice level depends on your chutneys; check nugget and chutney labels for allergens.

Vajraa serving inspiration; not yet kitchen-tested. Follow current pack directions and check all ingredients for allergens.

WHAT ARE YOU IN THE MOOD FOR?

Choose a cuisine. Make it your own.

Explore Thousands of Vajraa recipe variations, including the retail and institutional vegetarian catalogue and Vajraa Ulava Charu. Choose a dish format, product pairing, seasoning and added-chilli setting. These are serving ideas, not kitchen-tested recipes; cuisine names describe inspiration.

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Spice levels describe added chilli only. Pack seasoning, chilli strength and personal taste vary. Counts show real matches. Unsuitable combinations are disabled; use Reset filters to explore a different course. Sweet-only recipes and beverages use “Not applicable” for spice. In meal-and-dessert pairings, the spice setting applies only to the savoury plate.

Explore nine cuisine inspirations. Every Vajraa product has main-course, snack and dessert options. Cards marked Meal pairing serve the selected product beside a separate dessert or meal; they do not suggest using savoury products as dessert ingredients. Cuisine labels describe seasoning inspiration. All counts are actual matching variations, not independently tested dishes.

Changing the Vajraa product clears the other filters and shows all ideas for that product. Choose Beverage for ice-cube coolers and spritzers.

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