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Our products maintain a distinct taste and flavor since they are made from the finest ingredients which are tested for their best quality and are ready to eat, they are suitable for vegetarians since no animal products are used.

they can be used as ingridients or as ready to eat meals (canned vegetables are pre-processed and are ready to eat)

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bbtsBaked Beans in Tomato Sauce

mixed veg

Mixed Vegetables in Brine

Baked Beans in Tomato source & Mixed Vegetables Recipe
Serves six (6)

1 can (300 grams) GV/KOL baked beans
1 can (420 grams) GV/KOL mixed vegetables
2 large onions
1/3 cup GV/KOL Tomato Ketchup
1 tsp KOL Chilli Powder
4 tbsp Cooking oil
Salt to taste


  • 1. Cut the onions into cubes or rings as desired
  • 2. Heat the oil in a sufuria/cooking pot/pan and fry the onions till brown in color
  • 3. Add the beans, mixed vegetables, tomato ketchup, chilli powder and salt
  • 4. Add a ½ teacup of water(optional), cover and cook for a few minutes.

Serve (serves 6)

  • Serve hot with Rice/Chapati/Pasta/Bread


mango chutney

Frozen French Beans

french beans can

whole french beans (canned)


 French Beans and Garlic
Serves Four (4)
10 minutes


2 cups KOL/GV French Beans 2 tsp finely chopped garlic (use onions as a substitute) 1 tbsp KOL cornflour dissolved in 2 tbsp water
1 tsp sugar
1 tbsp soya source (soy) 1 tbsp cooking oil
salt to taste


  1. Heat the cooking oil in a pan on a high flame till it smokes
  2. Add the garlic (onions) and sauté on a high flame for 30 seconds or till it turns golden brown in colour.
  3. Add the french beans and sauté on a high flame for 2 to 3 minutes.
  4. Add the sugar, soya sauce and salt, toss well and sauté on a high flame for another minute.
  5. Add the cornflour mixture, mix well and cook for a few seconds.
  6. Serve hot.



Sweet corn off the cob

Sweetcorn and Rice Soup

2 ripe red tomatoes, finely chopped
4 tbsp basmati
200 gms KOL/GV sweet corn off the cob
1 tsp butter
1 tbsp tomato paste
400 ml vegetable stock
salt and black pepper to taste
freshly chopped parsley

(Optional) grated cheddar cheese to garnish


  1. Heat butter in a saucepan.
  2. Add the rice and saute for a min till rice is slightly transparent.
  3. Add sweetcorn and tomatoes.
  4. Add the tomato paste and mix everything well.
  5. Add the stock and bring to a boil.
  6. Turn the heat down and simmer the soup for about 12-15 mins till the rice is well cooked.
  7. Season with pepper and if required with salt.
  8. Serve and garnish with some grated cheddar or parmesan cheese and parsley.
  9. And enjoy it warm on a cold winter night.




Frozen Broccoli

Broccoli and Sweetcorn salad

1 cup broccoli flowerets
1/2 cup GV/KOL Sweetcorn kernels (off the cob)
1 small onion, sliced lengthwise

For The Dressing

1 cup hung curds
1 tsp chaat masala
1/2 tsp black pepper powder
1 slit green chilli , finely chopped
1 tbsp tomato ketchup
1 tbsp milk
salt to taste

Other Ingredients
2-3 cherry tomatoes for garnishing


  1. Wash and chop broccoli into florets and boil them in water for 3 to 5 minutes. Drain the excess water and keep the broccoli aside.
  2. Boil sweet corn kernels in little water for 2 minutes. Drain the water and keep the corn aside.

To make the dressing

In a bowl, combine the hung curds, chaat masala, pepper, green chilli, salt, tomato ketchup and milk and mix well.


How to proceed

Add the brocoli flowerets, sweet corn kernels and sliced onions to the labneh dressing and mix well.
Garnish it with slices of cherry tomatoes.
Serve chilled.

Salad Cream


Frozen Fried Potato Chips

Cheesy (fried) Potato chips


4 cups potato GV Frozen potato chips
6 tbsp grated cheese
1 tsp chilli powder
salt to taste



  1. Mix all the ingredients, spread in a broad baking dish and bake in a hot oven at 450°F for 20 minutes.
  2. Serve hot.




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