About the Kisan Foods

To achieve the highest possible standards in all that we do. Our number one priority and commitment is therefore to offer, at all times, world class products to our customers.


Here an overview of the services we provide.
Asian Salad Recipes

3 Cucumbers 1 Red onion 1 green leaf cabbage 4 to 5 cherry tomatoes 3 carrots 1 Lemon Salt (According to your taste) Black Pepper (According to your taste) Salad Leafs 1 Radish Recipe Take a medium size bowl and chop the cucumbers into small pieces. Now chop a red onion in circle slice shape like chips and chop green leaf cabbage and add in the bowl. Cut cherry tomatoes in 2 pieces. Chop the carrots and radish in small pieces. Mix all of these ingredients well. Sprinkle some salt and black pepper according to your taste. Add one lemon juice and mix them well. Now add 3 salad leaf on mixed ingredients and your Asian salad is ready. Tips Vegetables Should Look Like Vegetables We tend to overcook vegetables, which cause them to lose a lot of vitamins and minerals. The rule of cooking vegetables is to let them retain their original colour; other wise they have lost all their goodness


Ingredients 3 c. Shredded lettuce 2 c. shredded red cabbage 2 c. Shredded chicken 1/2 c. jarred mandarin oranges, drained 1 instant ramen packet, crushed (flavor packet discarded) 1/2 c. shredded carrot 1/3 c. Sliced green onions 1/4 c. sliced almonds For the dressing 1/4 c. rice wine vinegar 2 tbsp. honey 1 tbsp. kisan cooking oil 1 tbsp. hoisin sauce 2 tbsp. soy sauce 1 tsp. minced ginger 1 Clove Minced Garlic 1/2 c. kisan cooking oil Recipe In a large bowl, toss together lettuce, red cabbage, chicken, mandarin oranges, crushed ramen noodles, carrot, green onions, and sliced almonds. Make dressing: In a small bowl, whisk together vinegar, honey, sesame oil, hoisin sauce, soy sauce, ginger, and garlic. Slowly drizzle in vegetable oil, whisking constantly until emulsified. Drizzle dressing over salad and toss to combine. Serve immediately. Tips You Can't Freeze Them All Most vegetables like cabbage, celery, and peppers can be frozen perfectly if they are used for cooking later. Salad vegetables however, lose their crispness once thawed


Ingredients 2 teaspoons salt 1 teaspoon lemon juice 1 small garlic clove, minced 3/4 teaspoon coarsely ground pepper 1/4 teaspoon sugar 1/4 teaspoon ground mustard 3/4 cup kisan sunflower cooking oil 1/4 cup kisan sunflower cooking oil SALAD: 6-1/2 cups torn romaine 2-1/2 cups torn curly endive 1 bunch watercress (4 ounces), trimmed, divided 2 cooked chicken breasts, chopped 2 medium tomatoes, seeded and chopped 1 medium ripe avocado, peeled and chopped 3 hard-boiled large eggs, chopped 1/2 cup crumbled blue or Roquefort cheese 6 bacon strips, cooked and crumbled 2 tablespoons minced fresh chives Recipe In a blender, combine the first eight ingredients. While processing, gradually add canola and kisan oils in a steady stream. In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese andthe greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving. To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired. Tips Baking Powder Power Scrub your vegetables and fruits with baking powder and water to get rid of pesticides

Blog Post

Sorry, no data matched your criteria.


© Copyright 2019 Meshcob. All rights reserved.