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Product description

Flavor Name:Fowl Ball  |  Size:10 Ounce (Pack of 12)

Meet Weruva, Makers of Dogs in the Kitchen: Weruva was founded over ten year’s ago by David amp; Stacie Forman and is still proud be family owned and operated. WeRuVa was inspired by and named after the founder’s three rescued cats; Webster, Rudi and Vanessa. With the search for “The Best Cat Food Under the Sun” never seeming to end, David amp; Stacie thought, “Let’s give it a shot ourselves…” and gathered the best ingredients from around the world, formulated some fantastic recipes and created Weruva. Naturally, when they were lucky enough to have their rescued dog Baron enter the family, they decided to expand our products to include dog food. Our desire for more innovative, healthy pet products could not be stopped and we continued to dream up and produce some of the best products for pets and their people. Today, we have expanded our product offerings to include four cat wet food brands, two dog wet food brands, dry dog food, treats, pumpkin supplements and even litter! Quality Control, Safety amp; Ingredients: Weruva always strives to be more than just a pet food company. We are obsessive over Safety and Quality Control and only produce our products in BRC/USDA Approved Facilities; arguably the highest standards for human-food production. We also source responsible and sustainable raw materials. You will be happy to know Weruva uses Cage-Free Chickens, Grass-Fed Beef amp; Lamb, and Wild-Caught Fish. Did we mention everything is GMO-Free? Learn About Dogs in the Kitchen Grain-Free Cat Cans amp; Pouches: These highly palatable dog foods are made from all boneless meat sources to the most exacting of standards. This whole line is Gluten, Grain amp; Carrageenan Free. Featuring Cage-Free Chicken and Grass-Fed Lamb and Beef. These formulas focus on protein and moderate fat. Dogs In the Kitchen - For Your Kitchen Carnivore! Available in both 10oz cans and convenient 2.8oz pouches.

Guaranteed Analysis:
Crude Protein (min) 8%, Crude Fat (min) 6.0%, Crude Fiber (max) 0.5%, Moisture (max) 85%


AAFCO Statement:
This dog food is formulated to meet nutritional levels established by the AAFCO dog food nutrient profiles for adult maintenance.


From the manufacturer

Weruva Dogs in The Kitchen Grain-Free Natural Canned Wet Dog Foo

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September 28, 2021


This is my MIL’s style Vazhaithandu poriyal recipe (Banana stem curry) which is a super healthy and excellent side dish for sambar rice. We try to include Banana stem in our diet at least once in a week as it is a rich source of fiber, Potassium and Vitamin B6. It helps to ease constipation and is good for treating and preventing Kidney stones.

Mostly I make banana stem juice with buttermilk and salt. Sometimes I make poriyal, kuzhambu, thayir pachadi or add in sambar. Recent days I started to make Vazhaithandu dosa as well. Soon I will try to post a collection of all the Vazhaithandu recipes in my blog for easy reference.

Today’s recipe is a very easy and simple Tamil nadu style poriyal recipe with Vazhaithandu. My MIL makes it without onion and garlic but I used garlic today. Also she uses red chilli for spicy taste whereas I used sambar powder for variation. It came out so well. We all loved it. Even Raksha who eats only dosa with Vazhaithandu ate this poriyal today without complaints.

Friends, do try this yummy and healthy raw banana stem poriyal for rice and enjoy with your family. But make sure you use tender and fresh banana stem for best taste.


Vazhaithandu poriyal / Banana stem curry for rice - Easy and healthy side dish using Banana stem.


 
Cuisine: Tamil nadu
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Vazhaithandu / Banana stem - 1
  • Moong dal - 1 tbsp
  • Sambar powder or red chilli powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
  • Water - to cook
  • Grated coconut – 1/4 cup
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Cumin seeds – 1/2 tsp
  • Curry leaves - few
  • Garlic - 5 cloves
  • Coriander leaves - to garnish
HOW TO MAKE BANANA STEM PORIYAL
  1. Remove the outer sheath of Banana stem.
  2. Wash and chop into circles and dip in thin buttermilk.
  3. Chop finely and keep it immersed in buttermilk till use.
  4. Take the chopped banana stem in a plate and add salt, moong dal.
  5. Mix well and keep the plate in a slanting way for 15 minutes. Water drains out. Discard the water. 
  6. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds and curry leaves. 
  7. Add garlic cloves and saute for a minute. Squeeze the banana stem and add to kadai.
  8. Add turmeric powder and mix well. Sprinkle some water and cover the kadai. Keep the flame low and cook till moong dal and banana stem turns soft.
  9. Lastly add the sambar powder and grated coconut. Mix well and cook for few more minutes.
  10. Switch off the stove and garnish with coriander leaves if you like.
  11. Serve with sambar and rasam rice. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Remove the outer sheath of the banana stem and chop into thin roundels. Keep in buttermilk till use.

  • Now take the roundels and chop finely into small cubes. Keep them immersed in buttermilk.

  • Take the chopped banana stem in a plate. Add salt, moong dal and mix well. Keep the plate in a slanting way so that banana stem leaves water which collects in the plate. Discard the water.

  • Heat oil in a kadai and when it gets heated, splutter mustard seeds, urad dal, chana dal, cumin seeds and curry leaves. Add chopped garlic and saute for few minutes.

  • Squeeze the banana stem and add to the kadai. Keep the flame low and saute for few minutes. Add turmeric powder and mix well.

  • Sprinkle some water and cover cook till dal and banana stem turns soft and cooked well. Lastly add the grated coconut, sambar powder or red chilli powder. Mix well and cook for few minutes in low flame till raw smell goes off. Switch off the flame and garnish with coriander leaves (optional).
    Enjoy !

Note

  • You can saute red chilli along with garlic and skip chilli powder / sambar powder for less spice.
  • For variations, you can skip garlic and make it without onion and garlic.
  • If you like, you can add one finely chopped onion along with garlic and make this poriyal.
Healthy and tasty Vazhaithandu poriyal is ready !

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September 20, 2021

This is my second version of Karnataka specia thatte idli recipe also known as plate idli in English (In Kannada, Thatte means plate). Long back I shared a fool proof recipe for thatte idli learning from my Decade Awards Football Monster Trophy - FFL Triumphant Beast Gri friend Priya. I have been following that recipe for years. Recently I was watching some Bidadi special thatte idli from popular hotels in YouTube. Based on the recipes they shared, I tried this recipe from Bagya Tv YouTube channel which is very similar to my Kushboo idli.

Thatte idli came out super soft and spongy. Usually baking soda is added in most of the recipes. But I did not even used baking soda. Still idli came out so well. I have used thatte idli stand that I bought in Amazon. But you can make this idli even without thatte idli stand. You can simply use the lid of steel boxes or make it as normal idli. There will be no difference in texture and taste. 

Friends, If you are looking for a super soft, fluffy thatte idli recipe, you must try this one. I am sure you will love the result. Lets see how to make Karnataka hotel style thatte idli recipe with step by step pictures.


Karnataka Hotel style Thatte idli recipe


 
Cuisine: Karnataka
Category: Main course
Serves: 15
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Idli rice / Salem rice / Boiled rice - 3 cups
  • Urad dal - 1 cup ( I used white, round dal)
  • Fenugreek / Methi seeds - 1/2 tsp
  • Thick Rice flakes / Aval / Poha - 1/2 cup
  • White, big Sago / Sabudana - 1/4 cup
  • Salt & water - as needed
HOW TO MAKE THATTE IDLI
  1. Wash the rice thrice till water is clear.
  2. To the rice, add urad dal and methi seeds. Wash once and soak in enough water for 4 hours. 
  3. In another bowl, wash and soak sago and poha for 4 hours.
  4. Grind everything together till it turns to smooth paste.
  5. Collect the batter in a big bowl and close it with a lid. \
  6. Ferment the batter over night or 12 hours. The next morning, mix the batter well.
  7. Grease thatte idli plate with oil or line with cotton cloth and pour the batter to fill it. Boil water in idli pot.
  8. Steam it for 15 minutes till idli is non sticky to touch.
  9. Remove the thatte idli plate and rest for few minutes. Loosen the sides and remove it.
  10. Serve hot with your favorite chutney and sambar. I served with Kempu chutney/ Red chutney !
METHOD - STEP BY STEP PICTURES
  • Wash the idli rice twice or thrice till the water looks clear. Add urad dal, methi seeds and wash it once. Add required water and soak the rice, dal mixture for 4 hours minimum.

  • In another bowl, wash and soak sago, poha for 4 hours. I soaked in drinking water and used the same water for grinding. 

  • Grind the soaked rice, urad dal, methi seeds, sago and poha till smooth. Add required water while grinding. I did not add salt while grinding as it delays fermentation for Bangalore weather.

  • Collect the batter in a big bowl. Cover with a lid and ferment the batter over night or 12 to 15 hours.

  • The next morning, batter would have raised well. Add salt and mix the batter well. Grease thatte idli plates with oil or line the plate with cotton cloth.

  • Pour 2 to 3 ladles of batter and arrange in the stand. Boil water in idli pot and place the thatte idli stand. If you don’t have thatte idli stand, you can use steel box lids and pour the batter. Place the lid over the idli plate and steam it for 15 to 20 minutes till idli is non sticky to touch.
  • Remove the plate and rest for few minutes. Loosen the sides with a knife or spoon. Remove the idli and serve hot with your favorite chutney and sambar. Enjoy !
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Note

  • For variations, you can add a pinch of baking soda, rest the batter for 10 minutes before making idli.
  • Idli should be steamed for 15 to 20 minutes to cook well.
  • If you have not used cotton cloth to line the plate, remove the idli after resting for 5 minutes else idli will break while removing it.

Serve this hot and yummy Thatte idli with butter and red chutney, sambar or sagu.


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September 13, 2021

Andhra style Cucumber dal / Dosakaya pappu is a super easy, quick dal recipe that can be prepared directly in a pressure cooker. Last week I had shared Karnataka style Cucumber palya / Salad Cucumber curry for rice. Its a super easy recipe. Similarly this Andhra style Dosakaya pappu is a super quick and healthy recipe with the combination of dal. I referred so many websites for this recipe and watched Vahchef’s YouTube video after a long time. 

Generally Andhra people use Yellow Cucumber for this recipe but I used Salad Cucumber as I had lots in my pantry. Even Vahchef used the Salad Cucumber in his video. So I was double happy and tried it confidently. Surprisingly it came out very well and most comforting with rice adding ghee. We all liked it. 

Friends, do try this Andhra special Dosakaya pappu recipe / Yellow Cucumber Dal for rice. You can enjoy with roti as well. Share your feedback with me!

Check out my Karnataka style Cucumber curry / Southekayi palya recipe too. 




Dosakaya Pappu | Andhra style Cucumber Dal Recipe for rice


 
Cuisine: Andhra
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Moong dal - 2 tbsp
  • Toor dal – 2 tbsp
  • Cucumber – 1 or 2 ( I used Salad Cucumber)
  • Big onion - 1
  • Tomato – 1 (optional)
  • Green chilli - 1 or 2
  • Ginger – 1 inch piece
  • Turmeric powder - 1/4 tsp
  • Tamarind - small gooseberry size
  • Salt & water - as needed
To temper
  • Ghee - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Red chilli - 1
  • Crushed garlic - 10
  • Red chilli powder - 1/2 tsp
  • Curry leaves - few
  • Hing / Asafetida – a pinch
  • Coriander leaves - to garnish
HOW TO MAKE DOSAKAYA PAPPU
  1. Wash and peel the skin of Cucumber. Chop into big cubes.
  2. In a pressure cooker base, take the dal, chopped cucumber, onion, tomato, green chilli, ginger, turmeric powder, salt and water.
  3. Pressure cook in low flame for 2 whistles. Open the mash the dal.
  4. Add little tamarind extract and boil well.
  5. Temper all the ingredients given under “ To temper”.
  6. Add to dal. Mix well and switch off the flame.
  7. Garnish with coriander leaves. Serve with plain rice adding ghee.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of Cucumber, Chop into big cubes. Wash and chop onion, tomato (optional), green chilli and ginger.

  • In a pressure cooker base, take the washed toor dal, moong dal, chopped cucumber, onion, green chilli, ginger and tomato pieces (optional). Add required water, turmeric powder, few drops of cooking oil and salt.

  • Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash it well. Add 1/4 cup of tamarind extract and boil for few minutes.

  • Lastly temper mustard seeds, cumin seeds, red chilli, crushed garlic, red chilli powder and hing. Saute in low flame for a minute and add to dal. Boil the dal for few minutes till it reaches a desired consistency based on the thickness you need.
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  • Switch off the flame and garnish with finely chopped coriander leaves. Mix well and serve hot with plain rice adding ghee. Enjoy !

Note

  • I used only one green chilli as I have added red chilli and red chilli powder.
  • Tomato is optional. Adding tamarind extract is enough. But I used tomato as well.

  

Easy, yummy Andhra style Dosakaya pappu is ready to relish with rice.

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September 9, 2021

Javvarisi Kozhukattai / Sago dumpling / Sabudana modak is an easy and interesting Kozhukattai recipe. Actually I bookmarked this recipe and Pillayarpatti mothagam recipes long back but every year during Ganesh Chaturthi, I tried some other kozhukattai variety and shared in my blog. This year, I started my Ganesh Chaturthi recipes with this easy sweet kozhukattai recipe. I never thought it tastes so good. We all loved it.

If you have white big sago / maavu javvarisi in hand, you can make this kozhukattai easily. It comes out so well. I am happy to add this recipe in my kozhukattai varieties list. Friends, do try this yummy javvarisi kozhukattai during this Vinayagar chaturthi and share your feedback with me.


Javvarisi Kozhukattai / Sago Kolukattai recipe - Kozhukattai varieties for Ganesh Chaturthi


 
Cuisine: Indian
Category: Sweet
Serves: 10
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Javvarisi / White, big Sago – 1/2 cup
  • Idiyappam flour or Kozhukattai flour – 1.5 to 2 tbsp
  • Grated coconut - 1/2 cup
  • Sugar or Jaggery - 1/4 cup
  • Cardamom - 2
  • Roasted cashewnuts – 5
  • Ghee – 2 tsp
  • Salt - a pinch
  • Water - as needed
HOW TO MAKE JAVVARISI KOZHUKATTAI
  1. Wash and soak javvarisi in enough water for 2 to 3 hours.
  2. Drain the excess soaked water if any. Grind the javvarisi coarsely.
  3. Transfer to a bowl. Add rice flour and salt. Mix well to make non sticky dough.
  4. Cover till use. Kozhukattai dough is ready.
  5. To make the poornam / stuffing, mix grated coconut, sugar, cardamom and roasted cashews along with ghee. Mix well.
  6. Take a golf ball sized kozhukattai dough and press it to make a dent.
  7. Fill a tsp of stuffing and close it. Make balls and arrange in idli plate.
  8. Boil water in idli pot and keep the idli plate. Steam the kozhukattai for 15 minutes till it becomes shiny and cooked well.
  9. Rest for 5 minutes and then remove it. Offer God and enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and soak javvarisi in enough water for 2 to 3 hours. Drain the excess water if any. Grind the javvarisi coarsely.

  • Transfer to a bowl. Add idiyappam / store bought flour and 1/4 tsp of salt. Mix well to make non-sticky dough. Cover till use.

  • To make the stuffing/ pooranam, mix the grated coconut, sugar, cardamom powder and roasted cashew pieces along with ghee. Mix well and set aside.

  • To make the kozhukattai, make golf ball sized balls from kozhukattai dough and press in the middle to make a dent. Keep 1 to 2 tsp of stuffing in the center and pull the edges to cover it. Make a smooth ball. Make all the kozhukattai.

  • Grease an idli plate and arrange the balls. Boil water in idli pot and let it roll boil. Place the idli plate and steam the kozhukattai for 15 minutes in medium flame. Switch off the flame once it turns half white in color, shiny and cooked soft. Rest the kozhukattai for 5 minutes and then remove them from the idli plate.

  • Serve God and enjoy. Tastes the best when served hot or warm.

Note

  • Do not use nylon javvarisi/ small sized sago for this kozhukattai.
  • You can use medium or big sized white sago.
  • Adjust the quantity of rice flour based on the need.
  • After steaming kozhukattai turns its color from pure white to half white and shiny. So steam it for minimum 15 minutes.

Try this unique and interesting javvarisi kozhukattai recipe and enjoy !

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September 6, 2021


Green gram laddu / Pasi payaru urundai (in Tamil) is a super healthy and easy sweet cum snack recipe. Last week I prepared this for my Guru pooja neivedyam. It can be prepared instantly under 15 minutes. I used Organic powdered jaggery / Naatu sakkarai. You can use sugar too.

Friends, you can pack this healthy green moong  ladoo for yours and kids snacks box. You can also prepare this ladoo as prasadam for festivals like Diwali, Gokulashtami, Navarathri and Ganesh chaturthi as its easy, healthy and quick to prepare. Ok, Lets check out how to make this easy and yummy Green gram laddu with jaggery with step by step pictures.



Green gram laddu with jaggery / Pasi payaru urundai recipe for Kids snacks box and festivals.


 
Cuisine: Indian
Category: Sweet
Serves: 10
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Green gram - 1/2 cup
  • Powdered jaggery - 1/3 cup to 1/2 cup
  • Cardamom - 2
  • Cashew nuts - few
  • Ghee - 2 tbsp
HOW TO MAKE GREEN GRAM LADOO WITH JAGGERY
  1. Heat a kadai and dry roast the green gram in low to medium flame till reddish brown with nice aroma.
  2. Cool down completely. Grind to a fine powder along with cardamom.
  3. Lastly add powdered jaggery to it and grind again to smooth powder.
  4. Collect in a plate. Heat ghee and roast broken cashews. Add to the mixture.
  5. Mix well and shape ladoo. Store in an air tight box. You can use up to 1 week.
METHOD - STEP BY STEP PICTURES
  • To make green gram ladoo with jaggery, firstly heat a kadai. Lower the flame and add the green gram. Roast it till it leaves a nice aroma and turns reddish brown color. Roast patiently in low to medium flame else laddu tastes raw.

  • Switch off the flame and remove in a plate. Let it cool down completely.

  • In a mixie jar, take the green gram, cardamom and grind to a fine powder.

  • Lastly add the powdered jaggery to the mixie jar. Powder it nicely. Remove and collect in a plate.

  • Heat ghee in a small kadai and roast the broken cashew pieces till golden in color. Add to the green gram jaggery mixture.

  • Mix evenly with a spoon as the ghee is hot. Once it turns warm, mix well with your hands and shape balls. Make ladoo and store in an air tight box. Enjoy up to 1 week.


Note

  • For variations, you can roast the powdered green gram in melted ghee, cashew mixture and shape ladoo once it cools down. Ladoo looks little moist and shiny.
  • You can use powdered sugar instead of jaggery.
  • Make sure you roast the green gram without raw smell.

Easy, super healthy and instant green gram ladoo is ready to relish !


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August 30, 2021



Aval puttu / Poha jaggery puttu is one of the easy and yummy neivedyam recipes you can prepare for Gokulashtami, Navarathri and other occasions at home. I learnt this recipe from my MIL. She used to make it often for our Friday Thiru vilakku poojai.

Last week I made this for my pooja asking the recipe and procedure from her. Actually my MIL told me to add powdered jaggery to the powdered and soaked poha directly. But I made jaggery syrup and strained it as it had some impurities. If your jaggery is clean, you can powder and add it as such.

Friends, do try this easy Aval puttu / Poha puttu for Gokulashtami festival and enjoy.


Aval puttu / Poha puttu recipe for Gokulashtami and Navarathri festivals.


 
Cuisine: Indian
Category: Sweet
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Thick or thin poha - 1 cup
  • Powdered jaggery - 1/2 cup
  • Grated coconut - 1/4 cup
  • Cardamom - 2 (Crushed)
  • Hot Water - as needed
  • Salt - a pinch
  • Cashew nuts - few
  • Ghee - 1 tbsp
HOW TO MAKE AVAL PUTTU
  1. Dry roast aval / poha for 5 minutes in medium flame till crispy.
  2. Remove and powder it coarsely. Wash and keep it aside.
  3. Add little hot water to make the poha soft. Cover it for 10 minutes
  4. Poha becomes soft and crumbly in few minutes.
  5. Boil jaggery and melt it. Strain the syrup and boil till frothy and thick.
  6. Add the syrup to the soaked poha. Mix well.
  7. Add cardamom powder, grated coconut and mix well.
  8. Lastly roast the cashews in ghee till golden in color.
  9. Add to the aval puttu and offer as prasadam to Lord Krishna for Gokulashtami !
METHOD - STEP BY STEP PICTURES
  • Heat a kadai and dry roast the aval / poha for few minutes in medium flame. Roast till it becomes crispy. You can use thin or thick poha.

  • Remove and cool down. Grind to a coarse powder and add little hot water to it. ( Say 1/2 to 3/4 cup). Cover and sit for 10 minutes. Poha absorbs all the water and it becomes soft, crumbly.
  • In the mean time, boil the jaggery adding 1/4 cup water and melt it. Strain the syrup and boil again till syrup becomes frothy and slightly thick.

  • Add the syrup to the soaked aval and mix well. It will look mushy initially but it becomes crumbly and fluffy after some time.

  • Lastly add the crushed cardamom,grated coconut and mix gently. Roast cashews in ghee and add to the poha mix.

  • Mix well and offer as prasadam to Lord Krishna. You can also make this neivedyam for Navarathri along with some sundal varieties.

  • Enjoy !

Note

  • For variations, you can add powdered jaggery to the soaked poha if its clean.
  • For thin poha, just follow the same procedure but do not add all the syrup at once. Add gradually till poha absorbs it because thin poha doesn’t take all the syrup.

 

Delicious Aval Puttu recipe is ready to relish !


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