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:Halloween is just around the corner, so what special are you drinking..? Here are some interesting cocktail recipes for you to try and indulge in, so make the most of it and do share your feedback Cocktails Recipes- Courtesy, Leela Ambience Convention Hotel, Delhi   Sangria (Red cocktail) Ingredients                                                                             Quantity Red wine                                                                                     120 ml Cognac                                                                                         15ml Triple Sec                                                                                    15 ml Seasonal fruits                                                                           as required   Method Cut up the seasonal fruits into thin slices or wedges. Leave the peels on. Transfer the cut fruit to a pitcher. Uncork the Red Wine and pour it over the fruit. Measure the Cognac and pour itRead 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:While some whisky lovers will tell you that it is a drink that has been designed to be enjoyed on its own, there is no doubt that it makes some pretty fine cocktails as well. So, here we will have a quick look through some of the finest ones that you can enjoy. The beauty is that a lot of these are very simple to make as well, so if you are not an experienced mixologist, you are in luck! Photo Credit A lot of whisky cocktails involve a simple syrup. Essentially all you need to do is put equal parts water and whiteRead More →

Share this:After a month long sacred month of Ramzan, its time to break the fast, and Eid-Ul-Fitar marks breaking of this fast. On this occasion, FunFoods by Dr. Oetker recommends tasty desserts which are mouthwatering, easy to make, and would allow you to enjoy the festival as well with your loved ones. And whats an Eid without Seviyaan. So here are not one but two drool worthy recipes, shared especially for you! Shahi Lucknowi Seviyaan Recipe by Chef Ranveer Brar, Creative Kitchen, Dr. Oetker FunFoods                                                                            Servings: 2 Ingredients: 500 ml Full Cream Milk 50 g Almonds, chopped 50 g Cashewnuts, chopped 60 g RoastedRead More →

Share this:Enjoy this amazing recipe shared by Chef Anirudh Nautiyal from the Leela Ambience Convention Hotel Garlic Tossed Spinach Filled Cottage Cheese Cannelloni Here is the list of ingredients and its quantity CANNELLONI Cottage cheese 100 gms Spinach (blanched) 100 gms Garlic 10 gms Onion 10 gms Nutmeg powder 01 gms Salt 05 gms Pepper 02 gms Olive oil 05 ml LENTIL SAUCE Yellow lentil 50 gms Onion 05 gms Garlic 05 gms Salt 02 gms Olive oil 02 ml   METHOD Keep lentil for cooking and make a fine puree later on Sauté onion and garlic in a pan. Add blanched and chopped spinach-seasonRead 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 →