Founded in 1951, Meyer is one of the largest cookware and kitchenware

marketing and distribution companies around the globe.

Meyer develops, promotes and distributes cookware and kitchenware from

our flagship brands Hestan, Ruffoni, Anolon, Circulon, Essteele, Meyer,
Farberware, Raco, Fujimaru, SilverStone and BonJour.

Worldwide, Meyer sells over 300 cookware lines in more than 60 countries
producing over 1,50,000 cookware (Pots & Pans) a day and over 45
million per year.
 Meyer
manufacturing
facilities across
the globe

Meyer USA

Meyer has a number of cookware and kitchenware manufacturing facilities

around the globe.

Taken together, Meyer affiliate factories comprise the world’s second largest
cookware manufacturing operation.
All our manufacturing facilities are ISO certified ( 9001, 4531,
9227,14000, 8442, 8391, 7086 ) and also ASTM certified (C738,
B368).
 Vegetable Golden Fried Rice
A different and uncommon variation of fried rice wherein rice is coated with egg
yolks before stir-frying, rendering a nice golden coating and a lush flavor!

INGREDIENTS
Butter - 1 tbsp
Garlic - 3 cloves
Mushrooms - 1 cup
Green peas - 1/2 cup
Cooked rice - 1.5 cups
Eggs - 3
METHOD
In a MEYER SELECT kadai melt butter & add chopped garlic.
Add chopped mushrooms and green peas and stirfry them at
a high temperature.
Add 2 yolks to the bowl of cooked rice and mix it till the rice
is coated with the egg yolks.
Add the rice to the wok and toss till the vegetables are mixed well
and the rice has a golden coating on them.
Serve hot with a fried egg on top.

Watch video

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Preparation time: 10 mins

MEYER SELECT Kadai Cooking time: 5 mins
 Daliya and Pine Nut Tikki
A healthy alternative to the traditional Aloo Tikki, sans potatoes & greasiness.

INGREDIENTS
Broken wheat (daliya) - 1 cup
Broken pine nuts
Soaked toor (arhar) dal - 1 cup
Chopped coriander
Chopped ginger - 1 knot
Red chilli powder - 1 tsp
Chopped green chilli - 1
Meat masala - 1 tsp
Bhuna jeera powder - 1 tsp
Garam masala - 1 tsp
Refined oil
Salt
METHOD
Boil daliya and dal till soft, strain properly and keep aside.
In a mixing bowl, mix the soft daliya and dal.
Add the chopped ginger, chilly and the roasted pinenuts.
Add the powdered spices and seasoning and mix properly.
Add the roasted cumin and coriander and give a last mix.
Make round patties and keep in the freezer for 10 mins to set.
In a MEYER Safecook saucepan heat 1 spoon of ghee.
Place the patties and shallow fry till golden and crispy on
both the sides and cooked till the centre.
Serve with hung curd mixed with Tamarind chutney.
Watch video

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Preparation time: 15 mins

Cook

MEYER SAFECOOK Saucepan Cooking time: 10 mins

 Lentil and Cheese Corn Dogs
A classic American snack made with Indian ingredients and spices that will definitely
be a hit at your next party as a finger food.

INGREDIENTS METHOD
Black lentils - 1 cup Boil black lentils and drain all the water.
Butter - 1 knob Blend the lentils into a coarse-textured powder/paste.
Garlic - 4 cloves
In a MEYER Prism frypan, melt the butter and add the chopped
Onion - 1
Besan - 2 tbsp garlic, chilli and onion, and saute.
Green chilli - 1 Add besan and roast it till nutty in colour.
Potato - 1 Add the blended lentils and combine it all.
Red chilli powder - 1 tsp Chuck in all the powdered spices along with the salt.
Cumin powder - 1 tsp
Garam masala - 1 tsp Once the mixture is fully combined, shape it into a cylindrical
Cheese slice - 3-4 sausage shape, like a croquette.
Corn meal - 1/2 cup Wrap the croquette with a cheese slice each & freeze it for 10 mins.
Refined flour - 1/2 cup Make a thick batter by mixing corn meal, refined flour, baking
Baking powder - 1 tsp powder, paprika and salt in water or soda.
Paprika powder - 1 tsp
Pass a satay stick through the croquettes and dip them in the batter.
Oil - For frying
Deep fry these corn dogs and serve them hot with a choice of dip.
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Preparation time: 20 mins

MEYER PRISM fry pan Cooking time: 10 mins
 Palak Paneer Canapes
A bite-sized canapé with smoky garlic flavoured spinach & creamy cottage cheese,
assimilating all the familiar favours of palak paneer in a single bite.

INGREDIENTS METHOD
Ghee - 1 tsp In a Meyer Forgestone frypan, heat a teaspoon of ghee and
Cumin seeds - 1 tsp add in the cumin seeds. Once they splutter, add in the chopped
garlic and green chilli.
Green chilli - 1
Next, add in the blanched and chopped spinach and toss till
Garlic - 3 cloves
combined.
Spinach - 1 bunch
Add cream and seasoning to the spinach and keep it aside.
Cream - 1 tbsp
In another pan, heat ghee and add in the chopped ginger.
Ginger - 1 knot
Grate the cottage cheese and add it to the pan and cook it till
Cottage cheese (paneer) - 1 cup combined.
Red chilli powder - 1 tsp Add in the seasoning along with red chilli powder and keep
Crackers - 6-7 the cheese in a separate bowl.
Paprika - Pinch On a crack, spread a layer of the tempered spinach and top it
Fried onion - For garnish off with a ball of tempered cottage cheese.
Garnish with a sprinkle of paprika and fried onions.
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Preparation time: 10 mins

MEYER FORGESTONE fry pan Cooking time: 10 mins
 Green Peas and Basil Idli
A dish synonymous with Indian breakfast gets a slight tweak making it bright green
in colour and really fragrant in taste.

INGREDIENTS METHOD
Green peas - 2 cups Overboil the green peas and blend them into a fine puree.
Idli rava - 1 cup In a bowl, take the idli rava and add the curd and pea puree to it and
Curd - 1/2 cup mix till you reach a batter consistency. Add water if required. Add in
Coconut oil - 1 tsp the seasoning at this point.
Mustard seeds - 1 tsp Pour the batter on a greased plate (regular round plate).
Ginger juliennes - 1 knot In a deep pot, pour in water and boil it .
Dry red chilli - 2 Place an elevated bowl in the pot as a stand for the steaming.
Basil leaves - 6-7 Place the plate on top of that stand and cover it with a lid and let it
steam for 10-12 minutes.
In a CIRCULON Origin saute, make a tempering using coconut oil,
dry red chillies, mustard seeds, ginger juliennes and basil leaves.
Once the idlis have steamed, spoon the tempering.
Serve it hot with chutney and sambar.
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Preparation time: 10 mins

CIRCULON ORIGIN Saute Cooking time: 10 mins
 NON-STICK COATING
INNOVATION

THE
FASTER
HEATING
NON-STICK

Transfers heat up to
62% faster

Hyperheat metallic non-stick

Revolutionary non-stick technology transfers
heat faster and more evenly
GLOBAL LEADER IN COOKWARE
 Chickpea and Sesame Burger
A protein-rich healthy burger to curb the fast food cravings without all the additives,
sugars and artificial flavourings; also a nice change from the regular potato patties.

INGREDIENTS
Boiled chickpeas - 1 cup
Garlic chopped - 4 cloves
Green chilli chopped - 2
Ginger chopped - 1 Knot
METHOD
Soak and boil the chickpeas and blend into a fine paste. Make
sure the chickpeas are properly drained.
To the blended chickpeas, add the chopped ginger, chilly and
garlic and mix.

Parsley chopped - 1 tbsp Also chuck in the chopped parsley, chilly flakes, onion powder
and smoked paprika.
Chilly flakes - 1 tbsp
Spoon in tahini paste and give the mixture a proper whisk.
Onion powder - 1 tbsp
Add the cornflour to give some binding and to ensure that it holds
Smoked paprika - 1 tbsp
its shape.
Tahini paste - 1 tbsp
Heat a Safecook grillpan and while it's heating, make small
Corn flour - 2 tbsp
round patties of the chickpea mixture.
Grill off the patties and stuff them into buns with condiments of
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Preparation time: 20 mins

MEYER SAFECOOK grillpan Cooking time: 10 mins
 Coconut Veg Stew
A South Indian delicacy replete with
flavours of coconut and curry leaves; consumed traditionally with appam.

INGREDIENTS METHOD
Coconut oil - 1 tbsp In a MEYER Prism Kadai heat coconut oil.
Mustard seeds - 1 tsp Add mustard seeds and curry leaves to it and let it splutter.
Curry leaves - 10-12
Add the chopped ginger and garlic and saute.
Ginger - 1knot
Add the sliced onions and saute till soft.
Chilly - 2 no
Garlic - 4 cloves Add the cubed carrot, beans, eggplant and potato.
Beans - 6-7 Cover with water and let them cook.
Eggplant - 1/2 Once the vegetables are soft add coconut cream to it.
Carrot - 1 Add salt & pepper & garnish with the chopped coriander & serve.
Coconut cream - 1 cup
Potato - 1
Watch video
Salt/pepper - To taste

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Preparation time: 10 mins

MEYER PRISM Kadai Cooking time: 15 mins
 Rose and Dry Fruit Kachori
A sweet twist to the generally savoury treat, this kachori has a fragrance of rose and
the robust flavours of various dry fruits.

INGREDIENTS METHOD
Refined flour - 1 cup In a bowl, mix the sooji and flour. Spoon in the ghee and rub it in.
Sooji - 1/2 cup Add in the rose syrup and start kneading the dough, add a few
Ghee - 3 tbsp drops of water if required.
Rose syrup - 30 ml In a MEYER Prism fry pan, heat a teaspoon of ghee and add in all
the sliced nuts.
Almonds - Handful
Once the nuts are slightly roasted add the chopped dates and
Pistachios - Handful raisins.
Black raisins - Handful Spoon in the honey and combine it all.
Dates - Handful Turn off the heat and chuck in a few edible rose petals.
Honey - 30 ml Flatten out the dough into disks and fill them with the dry fruit
Rose petals - A pinch stuffing.
Oil for frying Pinch the dough close and make a stuffed round patty.
Deep fry at a low temperature for 10-12 minutes till the dough gets
a nice golden brown colour.
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Preparation time: 15 mins

CIRCULON INFINITE frypan Cooking time: 10 mins
Innovative mixing system to emulsify dressings in seconds

GLOBAL LEADER IN COOKWARE

 Rice and Rose Rasgullas
An innovative way of using the leftover rice and presenting it in this rose flavoured
classic dessert that is ready in 20 mins.

INGREDIENTS METHOD
Rice - 1/2 cup In a bowl mix the leftover rice with sooji and give it a blend.
Sooji - 1/4 cup Add refined flour, custard powder, and rose syrup & mix it all.
Refined flour - 2 tbsp Mix in the ghee to make it less sticky.
Custard powder - 1 tbsp Make small balls with the rice paste and keep aside.
Rose syrup - 30 ml In a MEYER Select Sautepan heat around 300 ml of water.
Ghee - 1 tsp Add in 10-15 ml of rose syrup to give it a pink colour.
Rose petals - Handful Chuck in the rose petals along with sugar for fragrance.
Sugar - 1 cup Let the syrup reduce till 1/3rd is left.
Pistachio - Garnish Strain it to remove the rose petals.
Add in the rice balls/rasgullas and let them boil for around 3-4
minutes or till they are soft and fluffy and rise to the top.
Chill the rasgullas and serve by garnishing with the chopped
pistachios.

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Preparation time: 5 mins

MEYER SELECT Sautepan Cooking time: 20 mins
 Beetroot Spaghetti with Creamy Peas
A pasta dish that's creamy, tasty and won't make you feel heavy and greasy.
It's fresh and vibrant in taste and appearance.

INGREDIENTS METHOD
Butter - 1 tbsp In a Select Milk Pan, melt butter & chuck in the chopped garlic.
Garlic - 3 cloves Chopped onions go in next & cook them till they turn translucent.
Onion - 1 Add the frozen peas along with the cream & cook till they are soft.
Green peas - 1 cup Blend the peas into a fine paste/puree.
Fresh cream - 1/4 cup Reheat the pea puree and season in with salt and pepper.
Spaghetti - handful Juice 2 beetroots and dilute it with water.
Parmesan cheese - For garnish Heat this juice and bring it to a boil.
Beetroot - 2 Place a handful of spaghetti in the boiling juice and add a few
Refined oil drops of oil to prevent them from sticking.
Salt Once the spaghetti is boiled and vibrant in colour, arrange it on
Pepper a plate.
Spoon the green pea sauce on top of it and garnish with grated
parmesan.
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Preparation time: 10 mins

MEYER SELECT milk pan Cooking time: 20 mins
 South Indian Egg Stew
A breakfast staple in south India consisting of hard boiled eggs tossed in a spicy
tempering of mustard seeds and green chilli and finished with some coconut cream.

INGREDIENTS
Vinegar - 10ml
Eggs - 4
Ghee - 1 tsp
Garlic - 4 cloves
Mustard seeds - 1 tsp
Coriander seeds - 1 tsp
Slit green chilli - 4
Ginger juliennes - 1 knot
Onion - 1
Tomato - 2
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Curry leaves - Handful
Coconut cream - 1/2 cup
METHOD
In a Meyer Select milk pan, heat water and bring it to a boil.
Add in vinegar and gently press the eggs in the pan for boiling.
Remove the eggs after 10 minutes as they would be perfectly hard
boiled.
In a Meyer Prism fry pan, heat ghee and make a tempering using
the chopped garlic, mustard seeds, coriander seeds, green chilli
and ginger.
Thinly slice the onions and add them to the pan for sautéing.
Once the onions are soft, add in the cubed tomatoes with the
powdered spices and seasoning.
Chuck in the curry leaves and let them crisp up a little.
Finish the masala with the coconut cream and reduce till a thick
glossy sauce is left behind.
Add in the peeled boiled eggs and give them a toss until they are
fully coated with the masala.
Enjoyed best with appams or neer dosa or on its own.

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Preparation time: 10 mins

MEYER PRISM frypan Cooking time: 7 mins
 SINGLE HAND PRESSURE COOKER
Introducing
THE DIVIDED GRILL PAN

Great results in lesser time

saves time, saves energy

GLOBAL LEADER IN COOKWARE

 Mango Crepe Cake
A summer delight that features the king of fruits, mango and complementing
it is the rich vanilla custard. A complete crowd pleaser!

INGREDIENTS METHOD
Milk - 800 ml Dissolve custard powder in 100 ml of milk & make a smooth paste.
Sugar - 6 tbsp Heat the residual milk and add the custard paste to it while stirring
till it thickens.
Custard powder - 2 tbsp
In a bowl whisk eggs, flour, milk, sugar and melted butter till
Flour - 3/4 cup smooth and runny.
Eggs - 2 Heat a Circulon Tawa & make thin crepes by pouring one ladle of
Butter - 1/2 cup batter a time.
Mango jam - 1/2 cup Prepare 8-10 crepes and keep aside.
Fresh cream - 3 tbsp In a sauce pan heat mango jam along with fresh cream & the
chopped mangoes and combine till it reaches a sauce consistency.
Fresh mango - 1
Alternately layer the crepes and custard and make a stack.
Icing sugar - For garnish
Top it off with the mango sauce and garnish with the icing sugar
and a sprig of mint.

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Preparation time: 10 mins

CIRCULON TAWA Cooking time: 10 mins
 Eggless Oats and PeanutButter Muffins
A healthy breakfast fix in under 5 minutes that soars in nutrition as well as taste.

INGREDIENTS METHOD
Oats - 2 tbsp In a pan, dry roast walnuts and keep aside.
Flour - 3 tbsp In a mug, whisk together milk, olive oil and sugar.
Milk - 3 tbsp Add flour, baking powder, walnuts, nutmeg, oats and salt.
Olive oil - 1 tbsp Pour the batter into a baking tray.
Peanut butter - 1 tbsp Place a dollop of peanut butter on the top & bake for 12 min.
Castor sugar - 1 tbsp Demould from the tray and garnish with the dried blueberries.
Baking powder - 1/4 tbsp
Walnuts - 3 tbsp
Cinnamon powder - A pinch
Salt - A pinch

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Preparation time: 10 mins

MEYER CUPCAKE TRAY Cooking time: 12 mins
 Lemongrass Dal Vada
South Indian food teams really well with typical Southeast Asian ingredients. Here,
we are giving this classic south Indian dish a fresh twist by adding lemongrass, a
popular Southeast Asian ingredient, and by serving with a red curry dip.

INGREDIENTS METHOD
1/2 cup channa dal Soak the 2 types of dal for at least 2-3 hours and coarsely
1/2 cup masoor dal grind them.
1 onion In a mixing bowl, mix the dal along with the chopped ginger,
3 cloves garlic garlic, onion and both the chillies.
1 knot ginger Hand crush the fried curry leaves and add them into the bowl.
2 dry red chilli Finely chop the lemongrass and add it as well.
1 fresh green chilli Chuck in the cumin seeds and mix properly.
1 stalk lemongrass Gradually add in the cornflour till the texture has a binding
consistency.
2 tbsp coriander
Finally, mix in the fresh coriander.
Handful curry leaves
Make small round patties and squeeze them in your palms
2 tbsp rice flour
making the edges comparatively thinner.
1 tsp red chilli powder
Deep fry in a Select kadai till golden brown and serve hot.
1 tsp cumin seeds
Oil for frying

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Preparation time: 10 mins

MEYER SELECT Kadai Cooking time: 10 mins
 German technology
Push button pressure cooker
Conforms to European Food Safety Standards

GLOBAL LEADER IN COOKWARE

 Indian Shakshouka
An African staple with an Indian twist enriched with eggs and vegetables
in a tomato based gravy!

INGREDIENTS METHOD
Eggs - 3 In a Circulon Infinite skillet heat some oil and add the chopped
Ginger garlic paste - 1 tbsp garlic to it and saute.
Onions - 1 Add the chopped onions to the pan and cook till brown.
Tomatoes - 1 Add the chopped tomatoes and zucchini and reduce a little.
Tomato puree - 1/2 cup Add the tomato puree and cook.
Zucchini - 1/2
Add the seasoning and powdered spices.
Coriander - For garnish
When a thick sauce is ready break open three eggs in the pan.
Salt - To taste
Pepper - 1 tsp Cover and cook till the eggs are cooked soft.
Coriander powder - 1 tsp Garnish with chopped coriander leaves and serve.
Cumin powder - 1 tsp
Garam masala - 1 tsp

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Preparation time: 10 mins

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CIRCULON INFINITE skillet Cooking time: 5 mins

MEYER PRODUCTS ARE

100% SAFE
Meyer manufactures its own aluminium coil to
maintain its unflinching quality and standards.
Meyer uses Nickel FREE high performance
stainless steel that is sourced from Nippon Steel
Corp. Japan. We also use non-stick coatings from
Chemours (USA) & Whitford (USA), which meet
USA FDA and European Food Safety Standards.
 All recipes courtesy, celebrity chef

VARUN ARORA
Chef Varun Arora enlightened his
expertise in the culinary world with The
Leela Palaces and Resorts, Udaipur and
continued illuminating his experience at
The Jamavar Restaurant in The Leela
Palaces and Resorts, Bangalore. He went
on to work with The Hyatt Regency,
New Delhi advancing his quest for
unearthing great recipes & flavours.
Following the same lines, he continues
exploring his passion for demystifying
more original recipes and palates from
across the globe.

Find all my recipes at potsandpans.in

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MEYER HOUSEWARES INDIA PVT. LTD.

30, GROUND FLOOR, LINK ROAD, LAJPAT NAGAR III, NEW DELHI- 110024, INDIA I Tel : 011 41217100
www.meyerindia.in I care@meyerindia.in

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