CONTENTS 01 03 05 06 07 11 13 14 Maintain immunity this baarish-wala season with Zeta PremiumSpice Tea, your immune-TEA! Know your super-fruit for healthy skin! 7 Tips to stay Healthy during Rainy season Sunday Funday with kids! From the Kitchen of our distributors The NEW Invigo! The Vestige health food shelf Get a chance to feature!

1 Maintain immunity this baarish wala season with Zeta Premium Spice Tea, your immune-TEA! hai and baarish is the best combination to have during the rainy season! Enjoy a cup of kadak masala chai to keep your immunity strong this season. And, what more, if chai is combined with super herbs and spices; it makes you stronger and fitter. Say hello to Zeta Premium Spice Tea, the immune-TEA that helps you keep strong and fit. It is enriched with powerful herbs such as ashwaganda, tulsi, mulethi, dalchini, kali mirch and many more super ingredients. Each cup keeps you fresh and energetic and safeguards you from common cough and cold, viral infection and much more. C

• Take 2 cups of water in a saucepan. • Add 1 tbsp Zeta Premium Spice Tea and bring it to a boil. • Add milk and sugar and continue the rolling boil. • Crush the cardamom pods and add it in. Lower the heat till the tea simmers. • Cover with a lid for 5 minutes before serving garma-garam chai. METHOD: • 1 tbsp Zeta Premium Spice Tea • 1 tsp sugar/ Vestige Stevia • 100 ml milk or as per taste • 1-2 cardamom pods INGREDIENTS: 2 Kadak Zeta Premium Spice Tea Chai| Healty and Tasty Too

This summer, enjoy Kacche Aam ka Sharbat! 3 The summer heat is a tough opponent. No matter how well we keep ourselves hydrated, even a short stroll outdoors can take its toll. Although we are locked inside our homes at the moment, we still do need to step out for essentials. Even indoors, the heat wave can make one feel fatigued. But there is one desi drink that is guaranteed to cool you down. Summers are also the season of mangoes and the raw mango drink, prevalent in the northern belt of India, can make sure you stay hydrated. Raw mangoes can be consumed in various forms: aam panna, raw mango pachadi, raw mango rice, dal with raw mango and raw mango salad. T

• Take raw mango and with water in a pressure cooker. • Cover and pressure cook for 5 whistles or until the mango is cooked through. • Cool completely and peel the skin off of the mango. Scrape the pulp off of the skin as well. • Transfer the mango pulp to a blender with mint and sugar. • Blend to a smooth paste without adding any water. • Add cardamom powder, cumin powder, pepper powder and salt. • Mix well, making sure everything is combined. The aam panna concentrate is ready! • To serve, in a tall glass, take a tbsp of aam panna concentrate and add a few ice cubes. • Pour in cold water and mix well. • Garnish with fresh mint leaves and enjoy. METHOD: FOR PRESSURE COOKING: • 1 raw mango • 2 cups water OTHER INGREDIENTS: • 3 tbsp mint • ¼ cup sugar • ½ tsp cardamom powder • ½ tsp cumin powder • ½ tsp pepper powder • ¾ tsp salt FOR SERVING: • A few ice cubes • Cold water INGREDIENTS: 4 Aam Panna

5 4 essential tips to stay healthy during rainy season! 1. Drink clean water and stay hydrated! Getting stomach woes during the rainy season is quite common as there are high chances of water resources being contaminated. Boil water before using or take a water bottle with you. 2. Don’t eat junk food! Street food is usually spicy and junk food and can lead to bloating, acidity and indigestion. The vegetables and water used to make the food are exposed to constant humidity and can be contaminated. 3. Binge on immunity-boosting fruits! Fruits are rich, natural sources of vitamins and minerals. Including Vitamin C-rich fruits like oranges is considered to be one of the healthiest ways to boost immunity and fight infection. 4. Keep an umbrella and avoid rain! It is very normal to feel tempted to shower in the rain. However, the pollutants and dirt can get trapped on your skin and hair and harm you. Make sure to take a warm bath if you get drenched.

6 • Arrange nachos in a single layer on a microwave-safe tray. • Add vegetables atop that and top with grated cheese. • Sprinkle seasonings over the cheese. • Microwave for 10 minutes or until the cheese melts. • Serve the cheezy nachos immediately. METHOD: Sunday Funday Recipe: CHEEZY NACHOS • 1 packet of nachos • 100 g grated cheese • 1 bowl chopped vegetables • Seasonings of your choice INGREDIENTS: HEALTHY Sunday Funday Kids with Sunday Funday with Kids curates recipes especially for kids and young teens who are interested in cooking and making their family happy and delighted. These recipes are easier for children and teens to start cooking. Family time is very important and precious, and today, with our busy schedules we tend to miss this time and are busy in our work. Let’s work on creating a funday with our kids and enjoy the Sunday. This month’s recipe is a quick and tasty cheezy nachos. Kids love such recipes since they are so easy to put together and are the perfect after-school snack.

Suji Sandwich No Bread Masaledar Aloo Stuffed Suji Nashta Prepared by Niraj Kumar 7 F R OM T H E K I T C H E N O F Niraj Kumar Star Director New Delhi METHOD: MAKING THE SUJI BASE: • Heat 2 tbsp LITE HOUSE Rice Bran Oil. Add mustard, cumin, urad dal, chana dal, hing and a few curry leaves. • Splutter the tempering. • Add the suji and roast it until it turns aromatic. • Cool completely and transfer to a large bowl. • Add curd and salt and mix well. Add ½ cup water and mix to form a lump-free, thick batter. • Cover and rest for 10 minutes or until the suji absorbs the liquid well. • Add capsicum, carrot and coriander. Mix well. • Just before steaming, add Eno fruit salt and water. • Mix well, forming a frothy batter. • Transfer the batter to a tray lined with baking paper. • Steam for 30 minutes or until it is cooked fully. • Cool completely and cut into pieces. FOR SUJI BASE: • 2 tbsp LITE HOUSE Rice Bran Oil • 1 tsp mustard • 1 tsp cumin • 1 tsp urad dal • 1 tsp chana dal • A pinch of hing • A few curry leaves • 1½ cups coarse suji • 1 cup curd • ½ tsp salt • ½ cup water • 2 tbsp capsicum, chopped • 2 tbsp carrot, grated • 2 tbsp coriander, chopped • ½ tsp Eno fruit salt INGREDIENTS:

8 METHOD: MAKING THE POTATO STUFFING: • In a pan, heat Rice Bran Oil. Add mustard, cumin, a pinch of hing and chillies. • Once the tempering splutters, add ½ onion and sauté well. • Add turmeric, salt and sauté until the spices turn aromatic. • Add potatoes and mix well. • Add coriander and mix. The potato stuffing is ready. MAKING THE SUJI SANDWICH: • Slice the suji base into squares and spread green chutney. • Place a ball-sized amount of potato masala and spread it uniformly. • Cover it with another slice of the suji base. • Roast on a hot pan, making sure both sides are golden and crisp. • Suji aloo sandwich is ready to be enjoyed with tomato sauce. FOR ALOO STUFFING: • 2 tbsp LITE HOUSE Rice Bran Oil • 1 tsp mustard • 1 tsp cumin • A pinch of hing • 2 chilli, finely chopped • ½ onion, finely chopped • ¼ tsp turmeric • ½ tsp salt • 3 potatoes, boiled and mashed • 2 tbsp coriander, chopped OTHER INGREDIENTS: • Green chutney for serving • LITE HOUSE Rice Bran Oil, for roasting INGREDIENTS:

Deepak Pandey Bronze Director Kanpur 9 F R OM T H E K I T C H E N O F INGREDIENTS: FOR LEMON RASAM: • 1 tomato, chopped • 2 inch ginger, finely chopped • 3 chillies, finely chopped • A few curry leaves • 2 tbsp coriander, finely chopped • ½ tsp turmeric • 1 tsp salt • 5 cups water • 1½ cup toor dal • 2 tbsp coconut, grated • 2 tbsp coriander, finely chopped • 2 tbsp lemon juice FOR TEMPERING: • 3 tsp LITE HOUSE Rice Bran Oil • 1 tsp cumin • 1 dried red chilli, broken • A few curry leaves • A pinch of hing Lemon Rasam Prepared by Deepak Pandey METHOD: • In a large kadai, take tomato, ginger, chillies, a few curry leaves and coriander. • Also add turmeric, salt and 5 cups water. • Mix well, then cover and boil for 15 minutes, till the tomato is soft and all the flavours are in the water. • Add toor dal and bring the whole thing to a boil. • Prepare the tempering by heating LITE HOUSE Rice Bran Oil. • Splutter cumin, dried red chilli, a few curry leaves and a pinch of hing. • Pour the tempering over the rasam. • Also add coconut, coriander and lemon juice. Mix well. • Finally, enjoy lemon rasam with steamed rice or you can drink it as a soup.

10 METHOD: • In a large bowl, take curd and salt. • Whisk and mix well, making sure the texture is smooth. Keep aside. • In a pan, heat LITE HOUSE Rice Bran Oil and sauté the garlic cloves until it turns golden brown. • Add cumin, mustard, a pinch of hing, dried red chillies and a few curry leaves. • Splutter the tempering, making sure to keep the flame on medium. • Turn off the flame and add cumin powder, coriander powder, turmeric and chilli powder. • Sauté until the spices turn aromatic. • Pour the tempering over curd and mix well. • Also add chopped coriander and combine everything well. • Finally, enjoy dahi tadka with roti or paratha. F R OM T H E K I T C H E N O F Kohinoor Ali Bronze Director Kanpur Dahi Tadka Prepared by Kohinoor Ali • 2 cups curd • ½ tsp salt • 2 tbsp LITE HOUSE Rice Bran Oil • 10 cloves garlic, chopped • 1 tsp cumin • ½ tsp mustard • A pinch of hing • 2 dried red chillies • A few curry leaves • ¼ tsp cumin powder • ½ tsp coriander powder • ¼ tsp turmeric • 1 tsp chilli powder • 2 tbsp coriander, finely chopped INGREDIENTS:

11 nriched with years of expertise, premium-quality ingredients, and Vestige’s focus on your overall wellness, Invigo Nutritional Protein Powder comes in a new avatar while retaining its past glory and benefits in vanilla flavour. It contains all essential and non-essential amino acids, which are basic buildings blocks of our body. Protein is an essential macronutrient that helps build muscle, repair tissue, and make enzymes and hormones. Using protein powder may also aid weight loss and help people tone their muscles. It’s quite crucial for growing children and women managing household chores and their professions with equal ease. Protein in our diet provides energy and supports mood and cognitive function. It’s a vital nutrient required for building, maintaining, and repairing tissues, cells, and organs throughout the body. When we eat protein, it is broken down into the 20 amino acids that are the body’s basic building blocks for growth and energy. E Indulgewith soul-stirring vanilla flavour this rainy season!

he rich and finest quality vanilla-flavoured Invigo Nutritional Protein Powder flaunts a rich, creamy, and robust texture with an irresistible taste. Protein's goodness, infused with soul-stirring vanilla flavour, is a dream potion for all health drink aficionados. Invigo Nutritional Protein Powder Vanilla flavour comes packed in an air-tight, moisture-proof packing to keep its freshness intact. T 12 GRAB YOUR PACK TODAY!

Enhancing good health with good taste The Vestige Health Food Shelf 13

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