Using our Flavour Boosters to Make Your Weekday Dinners Easy

1. One-Pot Weekday Vegetable Khichdi

Why it works:
Umami builds depth, Braise carries the slow flavour, Crunch finishes with contrast.

You’ll need

• Rice & moong dal (washed)

• Mixed vegetables

• Braise – 1½ tsp

• Umami – 1 tsp

• Crunch – to finish

• Ghee, salt, water

Method

1. Heat ghee, add vegetables and Braise. Sauté briefly.

2. Add rice, dal, water, and salt. Pressure cook or simmer.

3. Once cooked, stir in Umami.

4. Finish with Crunch on top before serving.

---

2. Slow-Simmered Tomato Rasam (No Stock Needed)

Why it works:
Layered warmth from Braise, savoury body from Umami, texture from Crunch.

You’ll need

• Tomatoes, tamarind water

• Braise – 1 tsp

• Umami – ½–1 tsp

• Crunch – to finish

• Mustard seeds, curry leaves

Method

1. Simmer tomatoes and tamarind with Braise.

2. Add water and let it gently cook.

3. Stir in Umami just before turning off heat.

4. Temper as usual, serve with Crunch sprinkled on top.

---

3. Stir-Fried Greens with Garlic & Lemon

Why it works:
Quick cooking, full flavour, no heaviness.

You’ll need

• Any greens (keerai, spinach, kale)

• Garlic, lemon

• Braise – ½ tsp

• Umami – ½ tsp

• Crunch – to finish

• Oil, salt

Method

1. Heat oil, add garlic and Braise.

2. Add greens, toss quickly.

3. Turn off heat, add Umami and lemon juice.

4. Finish with Crunch before serving.

---

4. Simple Paneer & Vegetable Bowl

Why it works:
Feels complete without a sauce.

You’ll need

• Paneer cubes

• Seasonal vegetables

• Braise – 1 tsp

• Umami – 1 tsp

• Crunch – to finish

• Oil, salt

Method

1. Roast vegetables with oil, salt, and Braise.

2. Add paneer and warm through.

3. Take off heat, fold in Umami.

4. Serve with Crunch scattered over.

---

5. Leftover Rice Turned Fried Rice (No Soy Sauce)

Why it works:
Umami replaces sauces, Braise gives warmth, Crunch adds texture.

You’ll need

• Cooked rice

• Vegetables

• Braise – ½–1 tsp

• Umami – 1 tsp

• Crunch – to finish

• Oil, salt

Method

1. Heat oil, sauté vegetables with Braise.

2. Add rice, toss on high heat.

3. Turn off heat, stir in Umami.

4. Finish with Crunch just before serving.

---

How to think about using all three

• Braise goes in early

• Umami goes in mid or at the end

• Crunch always finishes

That’s the rhythm.