Share this:Christmas Recipes   Red Velvet Pancake     Ingredients                                              Quantity   10 cups all-purpose flour- 1/2 Cup [Chopped] Sugar- 1-1/4 Cups Baking Cocoa- 2/3 Cups Baking Soda- 6 tsp Baking Powder- 4 tsp Salt- 5 tsp   Additional Ingredients (for each batch)   Buttermilk – 2 cups Eggs -2 Red food coloring – 2 tsp Butter and maple syrup   Method In a large bowl, combine the flour, sugar, baking cocoa, baking soda and salt all together. Place 2 cups in each of five resalable plastic bags or containers. Store in a cool, dry place for up to 6 months To prepare pancakes PourRead More →

Share this:Healthy Easy to Make Winter Recipes   Pineapple Coconut Cashew Rice Ingredients                                                    Quantity Long grained rice                                      1 1/2 cups Crushed pineapple chunks                      1 (20 oz. Can) (In the form of pineapple juice) Unsweetened coconut milk                     1 (13.5 oz. Can) Sweetened coconut flakes                      3tsp. Thai red curry paste                                1 tsp. Garlic powder                                         1 tsp. Onion powder                                           1/2 tsp. Ground ginger                                         1/2 tsp. Salt                                                           1/2 tsp. Pepper                                                       1/8 tsp. For Garnish   Ingredients                                                    Quantity Lime juice                                                  3tsp. (According to taste) Salted roasted cashews                           1/2 cup Chopped cilantro                                     1/2 cup Freshly cracked salt and pepper Method Pour pineapple juice (collected from crushed pineapple) in a measuring cup. Add coconut milkRead More →

Share this:Halloween Recipes These recipes are especially curated for us by Executive Chef Anil Dahiya, Bristol, Gurgaon Born to a royal Jaat family where men were not commonly allowed into the kitchen, Executive Chef Anil Dahiya broke the rule and entered the culinary world with great enthusiasm. He started his hospitality journey in 1996, when he got his Diploma in Hotel Management from the Institute of Hotel Management , New Delhi. He began his career under their kitchen management scheme from the Oberoi hotels. He spent several years with the Oberoi hotels, followed by InterContinental Hotels Group (IHG), ITC and Lemon Tree Hotels. He isRead More →

Share this:CAPPELLACCI DI ZUCCA : Fresh Stuffed Pasta Serves 5 portions Ingredients 5 eggs 350 grams pasta flour, plus more for dusting 1 tablespoon Olive oil for marination of Butter nut pumpkin 1 garlic clove 600 grams butternut pumpkin 100 grams freshly grated parmigiano reggiano cheese Freshly grated nutmeg salt and freshly ground black pepper 100 grams butter Fresh sage leaves Method Making the Dough Mix Eggs, Flour and salt. Knead Well. About 3 mins should be ok. Keep it for 30 mins. Making the Filling Preheat the oven to 375°F (190°C). Lightly oil a baking sheet. Peel and Cut the Pumpkin and scoop outRead More →

Share this:Here we bring to you not one but two amazing recipes by Chef Guillaume Lejeune, Director of Pastry Studies, Academy of Pastry Arts, to make your weekend an amazing one. So now you know what you have to cook for the weekend.. here is goes Financier (Almond based travel cake) Ingredients Quantity (Gr) Butter 150 Egg whites 150 Icing sugar 165 Almond powder 85 Flour 50 Chocolate chip 50 Procedure: Cook the butter until golden color and nutty in flavour On the side, combine flour, almond powder and icing sugar Mix egg whites into the dry mixture Gently add in melted butter. Make sure the butterRead More →

Share this:Who doesn’t love enjoying dumplings, so here is a beautiful recipe shared by Chef Anirudh Nautiyal from the Leela Ambience Convention Hotel, so don’t just enjoy dumplings, but make them yourself and then enjoy to the fullest Ingredients and Measures Carrot 10 gms Beans 10 gms Broccoli 20 gms Cabbage 10 gms Spinach 50 gms Tofu 20 gms Salt 5 gms Sesame oil 05 ml Garlic 02 gms Light soy sauce 02 ml Ginger 05 gms Lemon 02 ml Honey 10 gms Spring onion 05 gms Whole wheat flour 100 gms METHOD Make dim sum dough by kneading whole wheat flour with water, addRead More →