WAYS TO USE

Here is what worked in our kitchen.

You know how to make the food. These guides cover the Heldi part: when to add it, where to sprinkle it and how much to use. Pick the dish in front of you, follow the three steps, and keep the recipe yours.

Start with what you are cooking.

THE FIRST RULE

Start with a teaspoon, then taste.

A heaped tablespoon is the recommended serving and adds 10g of protein. For your first bowl, begin with a teaspoon, which adds around 3g. Sprinkle it across the food, stir well and taste. You can use more next time, or work up to the full serving in the same bowl.

AT THE TABLE

How do you add it to your own bowl?

Dish up your dal, curry or sabzi just as always. Then, as you sit down to eat, stir a heaped tablespoon into your own bowl. The pot stays as it is. Keep the jar on the table beside the achaar and pass it along, so a tablespoon can go into papa's dal and a teaspoon into nani's raita.

Engraved table strip in the Heldi pouch style, in three scenes: a bangled hand ladling dal from a brass pot into a bowl, a hand stirring a cream swirl through that bowl, and a plain pouch tipping powder into the paisley table jar, its lid resting beside it. — Serve your food.Stir through.Store in a jar.

This is why the jar belongs between the dishes.

THE POT

What if you are cooking for everyone?

A heaped tablespoon adds 10g of protein. Finish cooking and take the pot off the boil. Then scatter Heldi across the whole surface so it wets evenly when you stir.

Engraved brass pot in the Heldi pouch style, shown three times: cooking over a flame, off the heat with its lid set aside, and with a bangled hand stirring in a spoonful. — Cook just as always.Take it off the heat.Stir, then serve.

COLD BOWLS

What about dahi and raita?

Dahi is already cool, so you can add Heldi as soon as the bowl is ready. Start with a teaspoon per person, whether it is going into one bowl or a shared raita. For a shared bowl, total the spoonfuls for everyone eating. Work up to a tablespoon per person, adding it in passes and stirring between them.

Engraved metal bowls of dahi in the Heldi pouch style, shown three times: a full bowl with a spoon resting beside it, a bangled hand sprinkling a spoonful across the surface, and another hand stirring it smooth with a spoon. — Serve your dahi.Sprinkle evenly.Stir until smooth.

For a thick raita, add it in two passes and stir between them.

FRIDAY NIGHT

Does it work in a takeaway?

For a korma or another takeaway curry, work with one portion at a time. Plate it before adding Heldi so you can spread the powder evenly and stir right to the bottom. Add it whilst the curry is still hot, then eat as soon as it is mixed through.

Engraved takeaway curry in the Heldi pouch style, shown three times: a steaming foil container, a plated bowl with a bangled hand sprinkling a spoonful over it, and another hand stirring the bowl smooth. — Serve your portion.Sprinkle evenly.Stir to the bottom.

THE FREEZER STASH

What about the food mum sent you home with?

If there is a dabba of your mum's dal in the freezer, reheat it fully before you reach for Heldi. Take it off the heat, wait for the steam to settle, then stir in a spoonful just before serving. The recipe stays hers.

Engraved leftovers in the Heldi pouch style, shown three times: a frosted freezer tub of dal, a brass pot reheating over a flame, and a bangled hand stirring in a spoonful off the heat. — Defrost fully.Heat it through.Rest, then stir.

THE ATTA

How do you make protein rotis?

Mix Heldi through the dry atta before adding any water. This spreads it evenly through the dough. Then knead with cold water. Cold matters: warm water can make the whey clump. The dough takes a little more water than plain atta, so add an extra splash if it feels tight and rest it before rolling.

Engraved roti-making in the Heldi pouch style, shown three times: a pouch pouring Heldi into a plate of atta flour, two bangled hands kneading the dough, and a roti puffing up on a tawa over a flame. — Mix through dry atta.Knead cold. Rest 15 min.Roll. Cook on medium.

Watch the first roti. If it browns quickly, turn the tawa down a little.

THE MUG

How do you use it in chai?

This one is Heldi Chai, not Khana: whey and milk protein concentrate with real chai spices, made for the mug rather than the pot. The mug's rule is stricter than the pot's: if it is cool enough to drink, you can stir Heldi in. Any hotter and the milk protein clumps into little white specks. If it does, the tea strainer catches them.

Engraved brass chai pan and tumbler in the Heldi pouch style, shown three times: brewing over a flame, off the heat beside a steaming cup, and with a bangled hand stirring a spoonful into the cup. — Make your tea.Let it cool.Stir one in. Gone.

This guide rounds the calculated 5.1g per 8g serving down to 5g. The figures come from the recipe and supplier data, not finished-product analysis.

Keep the guide beside the stove.

Start small, add Heldi at the right moment, and keep cooking your food.

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