Ready To Eat Preparation Curried Dal (Curried Pulses) Curried Chole (Curried White Gram) Sarson Ka Saag (Curried Punjabi Delicacy) Stuffed Karela (Stuffed Bittergourd) Curried Rajma (Curried Kidney Beans) Mutter Mushroom (Curried Peas and Mushroom) Mutter Paneer (Curried Peas and Cottage Cheese) Frozen Vegetables Mother's choice frozen vegetables plucked from the green fields of north India at the peak of freshness are frozen with the latest IQF technology, retaining its natural taste and nutritional values. Freezing vegetables is simple and easy. Freezing costs more than canning or drying, but preserves more nutrients and a fresher flavor if done properly. Freezing does not completely destroy bacteria, molds, and yeasts but does retard their growth. Once food is thawed, microorganisms may continue to grow. Natural enzymes in vegetables cause flavor, color, texture, and nutritive value changes. Freezing slows enzyme activity but does not stop it. Frozen vegetables will become tough and lose flavor during storage unless enzyme activity is stopped by blanching before freezing. Vegetables loose quality rapidly after harvesting. Harvest only an amount you can prepare to freeze within 2 or 3 hours. If this is not possible, refrigerate vegetables, then freeze as soon as possible. Nutritional Information All Mother's Choice vegetables provide a good source of the dietery fibre, vitamins and minerals essential in your family's diet to promote fitness and health. Freezing our vegetables at their peak ensures maximum vitamin retention and by keeping cooking time to the minimum you will retain maximum nutritional goodness. For Best Results 1.  Always store frozen vegetables in the freezer of refrigerator or Deep freezer. 2.  Whenever you want to cook, cut open the pack from one end. Take out the required quantity. Fold the pack and put the      balance quantity in the freezer. 3.  Allow the vegetables to thaw for 5 to 6 minutes in a clean bowl. This way you can economise on fuel and retain the      nutritive values. Selecting and Washing Vegetables Choose young, tender vegetables to freeze. Over-mature vegetables      may be hard, tough, or flavorless. Packaging Vegetables Air leads to flavor loss or off-flavors. If moisture evaporates, frozen food becomes dry, tough, and may develop grayish spots called "freezer burn." To prevent air exposure and moisture loss, use only moisture-proof, vapor-proof packaging designed for freezing. Examples are "can or freeze" glass jars, plastic freezing containers, heavyweight aluminum foil, plastic-coated freezer paper, and polyethylene wrap and bags. Only sealing tape designated for freezer use will adhere at freezing temperatures. Freezer bags can be placed in rigid containers for easy stacking. Pack vegetables tightly in freezer bags or rigid containers. Squeeze air from bags before sealing. Leave 1/2-inch headspace for expansion in rigid containers. For loose pack, freeze vegetables pieces in a single layer on a tray until nearly solid. Package at once. Label and date product and return it to freezer immediately. Freezing Vegetables Because water in vegetables expands during freezing and breaks cell walls, thawed foods may "leak" and have a soft texture. To retain quality, freeze vegetables quickly at lowest possible freezer setting. Freeze only 2 to 3 pounds of food per cubic foot of available freezer storage space in 24 hours. Storage Maintain freezer at 0 degrees Fahrenheit (F) or less. If power fails, keep freezer closed; food should stay frozen 24 to 48 hours. If available, protect food with 25 pounds of dry ice per 10 cubic feet of freezer space. Food can be safely refrozen if it still contains ice crystals. Some loss of quality and food value will occur. The more food put into a freezer in a year, the less the operating cost per pound. Keep an inventory and use the oldest foods first. Use frozen vegetables within one year. Preparing Frozen Vegetables Most frozen vegetables can be cooked without thawing; corn on the cob should be partially thawed. Cook vegetables in 1/2 cup or less water per pint package. Drain and serve as desired.