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Maia Meal Kits

MAIA FOODS introduces authentic and easy to make Indian dishes. The pack contains the ingredients, spices and step by step instructions for cooking using an Instant Pot, slow cooker or on the stovetop.

Comforting Khichadi

Comforting Khichadi (Rice + Lentils): This is an easy to digest and perfect lunch or dinner when you want something nutritious, healthy and soothing. Traditionally, khichadi is the first solid food introduced in an infant’s diet in India. Khichadi made with moong lentils is one of the easiest foods to digest and hence has become popular here in the US as part of a detox. You can add chopped veggies and greens to the khichadi if you wish to make it heartier and top with a dollop of Maia Original Ghee. Serve with a side of yogurt or a squeeze of lime.

Ingredients

Broken Basmati Rice, Split Moong Lentils, Whole Spices, Spice Mix.

Directions

  1. Best made in an Instant Pot (IP), Slow Cooker or on stovetop.
  2. Wash the khichadi mix gently under running water and if possible, soak for I hour before cooking.
  3. Place a saucepan on the stove on medium heat.
  4. For IP: Turn on sauté mode.
  5. Add 1 tbsp of Original MAIA Ghee or oil. When hot, empty the spices from Bag #1 and add the whole red chili. Sauté for 30 seconds or until spices are done crackling.
  6. Empty the spices from Bag #2, add ¼ c water and sauté for 30 secs.
  7. Add the washed and drained khichadi mix and sauté for 30 seconds.
  8. Optional: You can add 1 cup chopped veggies (carrots, potatoes, peas, spinach, etc.) for a heartier one pot meal!
  9. For IP:
    • Add 2 cups of water and check salt (adjust to your taste, 1 tsp salt is already added to the spice mix).
    • Close lid with vent in sealing position. Cook in pressure cook mode for 15 mins. Allow natural pressure release for 10 mins.
  10. For slow cooker:
    • Add 4 cups of water and transfer to a slow cooker after Step 8. Adjust salt to taste (1 tsp salt is already added to the spice mix).
    • Cook on high for 4-6 hours until all the lentils are cooked through and soft. Stir intermittently, add more water if needed.
  11. When cooked, let stand for 5 minutes. Stir and mash a little. Serve hot with a dollop of MAIA ORIGINAL GHEE or a side of yogurt, papad and lemon pickle.

Joyful Jeera Rice

Joyful Jeera Rice (Basmati Rice + Whole Spices): Aged Basmati rice has its own fragrance and flavor, which is enhanced by a few whole spices, including jeera, which means cumin in Hindi. This is a perfect side dish for any meat or vegetables cooked in a gravy or on the grill. Mild and wholesome, this jeera rice is ready in 25 minutes.

Ingredients

Aged Basmati Rice, Whole Spices.

Directions

  1. Best made in an Instant Pot (IP) or on stovetop
  2. Wash the rice gently under running water and if possible, soak for 30 minutes before cooking.
  3. Place a saucepan on the stove on medium heat.
  4. For Instant Pot (IP): Turn on sauté mode.
  5. Add 1 tbsp of Original MAIA ghee or oil.
  6. When hot, empty the spices from the bag and add the bay leaf.
  7. Sauté for 30 seconds or until spices are done crackling.
  8. Add the washed and drained rice and sauté for 30 seconds. This prevents the grains from sticking to one another after cooking.
  9. For stovetop:
    • Add 2 cups of water and 1 tsp salt (adjust to your taste).
    • Give it a quick stir and partially cover with a lid. Keep the heat on medium and cook until all the water evaporates, and the rice is cooked (about 25 minutes). Turn off the heat.
    • Check that the rice does not burn, add water if the rice is still not fully cooked and the water has evaporated.
  10. For IP:
    • Close lid with vent in sealing position.
    • Cook in pressure cook mode for 10 mins.
    • Allow for natural pressure release.
  11. Turn off heat and let stand for 10 minutes.
  12. Fluff with a fork and serve hot with any curry, raita or as a side dish.

Delicious Dhaba Dal

Delicious Dhaba Dal (Mixed Lentils + Spices): Dhabas are food stalls along highways in India and unarguably serve some of the tastiest meals in the country. Usually, the meals are quite simple—a couple of curried vegetables or meat, a mixed lentils dal, side salads and naans. Our Dhaba Dal comes ready to cook and all you need is some salt and water. Follow the step-by-step instructions and your dal can simmer away in a slow cooker as you get on with your day. This dhaba dal can be served with naan or any bread, with a side salad or as a perfect accompaniment to our Maia Joyful Jeera Rice.

Ingredients

Split Pigeon Peas, Split Moong and Red Lentils, Whole Spices, Spice Mix.

Directions

  1. Best made in an Instant Pot (IP) or Slow Cooker
  2. Wash the Dhaba Dal mix gently under running water and if possible, soak for I hour before cooking.
  3. Place a saucepan on the stove on medium heat.
  4. For IP: Turn on sauté mode.
  5. Add 1 tbsp of Original MAIA Ghee or oil. When hot, empty the spices from Bag #1 and add the whole red chili. Sauté for 30 seconds or until spices are done crackling.
  6. Empty the spices from Bag #2, add ¼ c water and sauté for 30 secs. Add the washed and drained Dhaba Dal mix and sauté for 30 seconds.
  7. For IP:
    • Add 2 cups of water and check salt (adjust to your taste, 1 tsp salt is already added to the spice mix).
    • Close lid with vent in sealing position.
    • Cook in pressure cook mode for 30 mins.
    • Allow natural pressure release.
  8. For slow cooker:
    • After Step 6, add 4 cups of water and transfer to a slow cooker.
    • Adjust salt to taste (adjust to your taste, 1 tsp salt is already added to the spice mix).
    • Cook on high for 4-6 hours until all the lentils are cooked through and soft.
    • Stir intermittently, add more water if needed.
  9. When cooked, let stand for 5 minutes. Stir and mash a little. Serve hot with a dollop of MAIA ORIGINAL GHEE and a side of MAIA FOODS JOYFUL JEERA RICE, bread or naan.

Bold Bombay Curry Soup

Bold Bombay Curry Soup (Brown Rice + Mixed Lentils + Dried Cranberries + Raisins): Hearty, delicious and satisfying. The Bold Bombay Curry Soup is inspired by the rich diversity of Indian spices, which enhance the creamy cooked lentils and rice, while the dried berries add sweet and tart notes to every bite.

Ingredients

Brown Rice, Split Green Lentils, Split Red Lentils, Cranberries, Raisins, Spice Mix.

Directions

  1. Best made in a Slow Cooker or Instant Pot (IP).
  2. You will need 1 cup of crushed or diced tomatoes.
  3. Rinse the lentils and berries gently under running water.
  4. Add the rinsed lentils and berries to the slow cooker or IP.
  5. Add the bag of spices & 1 tbsp of oil or MAIA ORIGINAL GHEE.
  6. Optional: You can add 1 cup chopped veggies (carrots, potatoes, peas, spinach, etc.) for a heartier one pot meal.
  7. Add 4 cups water & 1 cup crushed or diced tomatoes & stir.
  8. Check salt (adjust to your taste, 1 tsp salt is already added to the spice mix).
  9. For slow cooker:
    • Close slow cooker lid and set on High.
    • Cook on high for 4 hours until all the lentils are cooked through and soft.
    • Cook on low for 1 hour if needed.
    • Stir intermittently, add more water as needed.
  10. For IP:
  11. Close lid with vent in sealing position.
    • Cook in pressure cook mode for 15 mins.
    • Allow natural pressure release.
    • When cooked, stir and mash a little.
  12. Serve hot with a dollop of MAIA ORIGINAL GHEE and a side of salad, crackers, bread or naan.