SHOP VENTRAY

Every Grill

High Protein Chaat

High protein chaat and pani puri platter on wooden table

High Protein Chaat

High Protein Chaat is an easy-to-make recipe full of nutrition and gluten-free. Enjoy the burst of flavors and textures in this nutritious snack!

Ingredients

  • 1 cup moong sprouts
  • 100g paneer, chopped
  • 1 small boiled potato, chopped
  • 1 tbsp chopped ginger
  • 2 tbsp chopped coriander
  • Salt, to taste
  • 1 tsp red chilli powder
  • 1 tsp cumin & coriander powder
  • A handful of raisins
  • 2 tbsp olive oil

Directions

  1. Set your Ventray indoor electric grill to a medium-high setting to preheat.
  2. Drizzle olive oil onto the heated grill. First, add the chopped ginger, and cumin, allowing it to sizzle briefly. Then, add the chopped coriander. Stir the spices in the oil to release their aromas.
  3. Quickly add a splash of water to the grill to prevent the spices from burning. Season with salt and red chilli powder, and cumin & coriander powder, mixing well to combine.
  4. Introduce moong sprouts, raisins, chopped paneer, and boiled potato to the grill. Stir everything together, ensuring the ingredients are well coated with the spice mixture.
  5. Allow the mixture to grill, stirring occasionally, until the paneer is lightly golden and the sprouts are heated through.
  6. Transfer the chaat to a serving dish, and serve immediately.

Homemade Blueberry Yogurt Pie

Homemade Blueberry Yogurt Pie

This delectable treat combines the sweetness of blueberries with the creaminess of yogurt, creating a perfect balance of flavors that will be a hit at any Holi celebration.

Ingredients

  • 1 cup graham cracker crumbs
  • 1/3 cup Nutralite Doodhshakti Probiotic Butter Spread, melted
  • 1 cup blueberries
  • 2 cups Greek yogurt
  • 1 cup blueberry sauce
  • 1 cup honey
  • 2 spoons cinnamon powder
  • 1 tsp vanilla extract

Directions

1. In Every Grill, saute together the graham cracker crumbs, blueberries, cinnamon powder, honey and melted Nutralite Doodhshakti Probiotic Butter Spread. 

2. Press the sauteed mixture into the bottom of a cup.

3. In a separate bowl, combine the blueberry sauce, Greek yogurt, honey, and vanilla extract. Pour the mixture into the cup.

4. Pour some Greek yogurt and cinnamon on top of the sauce, and top with 2 blueberries.

5. Enjoy!

Pancake Cereals

Pancake Cereals

Flour
 
 
Indulge in bite-sized pancake delights!
baking_powder

Ingredients:

• 1 cup flour
• 1 tsp baking powder
• 3/4 cup milk

Directions:

1. Combine ingredients for batter.
2. Grill mini pancakes on Ventray Every Grill.
3. Drizzle with your favorite syrup.

Pancake Cereals

Toasted Ham And Cheese Sourdough Tortilla Wrap

Toasted Ham & Cheese Sourdough Tortilla Wrap

Wrap up your day with the ultimate quick, easy cheesy delight!

Ingredients:
• 1 large sourdough tortilla
• 2 slices ham
• 1/2 brie cheese wheel, sliced
• 1 tbsp strawberry raspberry jam
• 1/3 cup arugula
• 1 tsp extra virgin olive oil
• 1/2 tsp lemon juice

Directions:
1. Slice tortilla, mix arugula, oil, lemon juice.
2. Arrange brie, arugula, ham, jam on tortilla.
3. Fold tortilla with arugula, jam, and brie.
4. Use Ventray Electric Grill, grill until brie melts and tortilla turns golden.
5. Enjoy!

Tiktok Ramen

Tiktok Ramen

Elevate your pantry game with this speedy dish that combines savory, sweet, umami, and garlicky goodness.

Ingredients:
• 1 packet ramen noodles (discard seasoning)
• 1 tbsp butter; 2 eggs; 1 tsp chopped garlic
• 2 tsp brown sugar; 1 tbsp soy sauce
• Red chili flakes,  bagel seasoning, Chopped green onions

Directions:
1. Cook ramen per package instructions, then drain.
2. In Ventray Every Grill over medium heat, melt butter, sauté garlic, and chili flakes.
3. Add sugar and soy sauce, bring to simmer.
4. Combine noodles and scramble egg.
5. Serve with bagel seasoning, chili flakes, and green onions.

Grilled Corn Tacos

Grilled Corn Tacos

seasoning

Smoky Flavor Meets Fresh Crunch

salt

Ingredients:

• 4 ears of corn
• 1/2 tsp chili powder
• 1/2 tsp salt
• 8 small tortillas
• 1 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Directions:

1. Preheat Ventray Every Grill.
2. Sprinkle corn with seasonings.
3. Grill corn until charred.
4. Assemble tacos, serve warm.

Grilled Corn Tacos

Spicy Jalapeno Nacho Cheese Dip

Spicy Jalapeno Nacho Cheese Dip

Cheese

Creamy, fiery, and oh-so-addictive – it’s a taste explosion in every scoop.

Ingredients:
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 tsp garlic powder; 1/2 tsp cumin
• 200g grated old cheddar cheese
• 2 tbsp finely chopped pickled jalapenos

Directions:
1. To Ventray Every Grill over low heat, mix butter and flour.
2. Toast flour for about 2 minutes.
3. Add milk, spices, simmer until thickened (5 mins).
4. Remove, whisk in cheese and jalapenos.
5. Serve warm with tortilla chips.

Grilled Watermelon

Grilled Watermelon

 
 
Sweet, Smoky, and Surprisingly Delicious
salt

Ingredients:

• 4 slices of watermelon
• 1 tbsp olive oil
• Salt, to taste
• Fresh mint leaves for garnish

Directions:

1. Preheat Ventray Every Grill.
2. Brush watermelon with oil.
3. Grill each side briefly.
4. Garnish with fresh mint.

Grilled Watermelon

Smash Burger Tacos

Smash Burger Tacos

Where crispy beef meets melty cheese, all smashed onto a tortilla for pure deliciousness!

Ingredients:
• 1 lb Lean Ground Beef
• 6-8 Corn Tortillas
• 1/2 tsp Salt
• 3/4 cup Shredded Cheddar Cheese
• 2 tbsp Olive Oi

Directions:
1. Press beef onto tortillas, sprinkle with salt.
2. Preheat Ventray Every Grill over medium-high heat, add oil.
3. Cook tortilla with beef, flip.
Add cheese, melt, and repeat for all.
4. Top with favorite toppings and sauces.

Pasta Alla Vodka

Pasta Alla Vodka

Creamy tomato goodness with a twist that’ll leave you craving more.

Ingredients:
• 2 tbsp olive oil
• 1 shallot, finely chopped
• 3 garlic cloves, crushed; 1/4 tsp chilli flakes
• 100g tomato purée; 5 tbsp vodka
• 100ml double cream; 200g pasta
• 30g grated parmesan; basil leaves

Directions:
1. Heat the oil in Ventray Every Grill.
2. Sauté shallot in oil with salt, garlic, chilli.
3. Add tomato purée, vodka, cook; stir in cream.
4. Cook pasta, reserve water; mix with sauce.
5. Season, top with parmesan, pepper, basil; serve.

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