Tasty Thursdays- Bhang Ki Thandai- Holi Special

Here is another Holi special shared by Rohit Tokhi, Executive Chef, Leela Ambience Convention Hotel. Bhang Ki Thandai is to Holi just like colours and water are attached to this festival.

So prepare, slurp and gulp.. enjoy..!!

Milk, boiled 1 Litre
Almond 100 gm
Char magaj 50 gm
Poppy seed 50 gm
Sunflower seed 50 gm
Rose petals 5 gm
Fennel seed 15 gm
Black peppercorn 15 nos
Green cardamom 15 nos
Nutmeg powder 1/4th tsp
Sugar 150 gm
Saffron 1/2 gm
Rose water 20 m
Bhang leaves 2 1/2 tbsp


Saffron, soaked in hot milk

Pista, chopped


  • Pick, wash and drain the bhang leaves.
  • Dry roast all fennel seed, black peppercorn, rose petals, saffron, poppy seed, sunflower seed and char magaj and keep aside.
  • Balanced and peel almond.
  • Now soaked all the ingredients in the milk for 1 hour and keep it in a freezer.
  • Now make a fine paste, stain, garnished and served in purvas.



Tasty Thursdays- Valentine Special Recipe by Chef Karthik Krishnamurthy

So Valentines is approaching and we look forward to cook something special for our loved ones and think of Valentines and heart shaped, red coloured goodies start coming to your mind and most of the times, chocolates, cakes and pastries is all we can think of, but here is the twist. We bring to you a yummy Iddly recipe, yes you read it right, Iddly recipe for valentines.. so read on, enjoy and surprise your loved one this Valentines!


Recipe by Karthik Krishnamurthy

Iddly Faktory



Iddly is considered as one of the most comfort and healthy food for all Indians.

Mr. Karthik Krishnamurthy, Chef/Founder/CEO, Iddly Faktory said, “Over the years, traditions, customs, clothing, approach and eating habits have changed drastically. People are getting into healthy eating and drinking. So for valentine’s day, we at Iddly Faktory came up with the idea of making red velvet iddly without breaking the concept of healthy eating and also making our customers happy.”


  • Whole White Urad Dal – 1 Cup
  • Iddly Rice – 4 Cups
  • Fenugreek seeds/Methi Seeds – 1 tablespoon
  • Salt – 1 tablespoon
  • Beetroot – 1 small


  1. Wash and soak urad dal and iddly rice 3 to 4 times and soak them separately for a minimum of 3-4 hours. While soaking urad dal add fenugreek seeds to it.
  2. Clean the wet grinder before every use. After 4hours drain out all the water from urad dal and add it to the wet grinder. Once you start grinding add half a cup of water. While grinding urad dal add the water slowly in regular intervals for two to three times. The urad dal will not fluff up, if you add all the water at once. The dal should fluff up and fill the grinder. It should have increased about 8-10 times of its original volume. It should come out as butter. Grind for at-least 30 minutes. Once done, transfer the mixture into a bowl and set aside.
  3. Now grind the soaked and drained rice until smooth. Add just enough water while grinding. The consistency should be medium. Once ground, transfer the batter to the dal mixture bowl and mix well.
  4. Add salt to the batter before fermenting in summers and add it after fermenting in winters. Usually the batter needs to ferment for 5-6 hours depending upon the weather.
  5. Once the batter is nicely fermented, take a ladle and mix it well. Your batter is now ready.

Red velvet iddly mixture:

Grate half a beetroot and squeeze it well.

Add the squeezed juice to four scoops of iddly batter. Mix it well. Your mixture is ready.

For making soft red velvet iddly:

Pour some water in an iddly vessel and put it on medium flame. Oil the iddly plate and gently fill the rounds with the red velvet batter. Put it inside the iddly vessel and let it steam for 10 minutes. Do not allow it to over-cook as it might become hard and dry. Just keep an eye and remove the iddlies after 10 minutes. Do not remove the iddlies immediately as it might stick. Allow it to rest for another 4-5 minutes and then spoon it out. Once removed use heart shaped sandwich cutter/cookie cutter to get heart shape iddlies. Serve hot with your favorite chutney or sambar.

Important NOTES

  • Drain the water completely from the ingredients after soaking.
  • While grinding urad dal and rice ensure that you do not use a lot of water.
    You can always adjust the consistency of the batter later if it is too thick. You cannot do anything if the batter goes runny.

Tiranga Burfi- Recipe by Rohit Tokhi, Exec Chef, Leela Ambience Convention Hotel

We Indians need just an excuse to indulge in sweets and when there is a special occasion, we go all the way for it. So why not even celebrate Republic Day with a traditional Indian sweet, but of course with the Republic Day twist of making it in a try-colour, the colours that represent India, the colours of our flag. Here is a very interesting recipe shared by Rohit Tokhi, the executive chef for The Leela Ambience Convention Hotel, I am sure you will love to try this out as I am gonna do it too. Do share your feedback on the recipe with us, and tell us how it was.. enjoy and have a great Republic Day!





Take a pan put in grated Khoya and heat over a slow flame for 5 minutes. Add sugar and stir well over a low heat. Cook till mixture leave the pan. Now add ghee along with cardamom powder and rose water, stir well. Now take three bowls and pour the prepared mixture equally into the bowls. Use the first bowl of prepared basic mawa mixture as white mixture.


Take a pan fry pistachio in desi ghee. Add milk, cook till dry and make a fine paste. Keep aside. Now add the prepared green pistachio mixture and the second bowl of prepared mawa mixture and mix thoroughly.


Take a pan fry diced carrot in desi ghee. Add milk, cook till dry and make a fine paste. Keep aside. Now add the prepared kesariya carrot mixture and the third bowl of prepared mawa mixture and mix thoroughly.


Take a greased tray. Spread the green pistachio mixture first. Evenly spread the second layer of basic mawa mixture on the first layer and press well. Now evenly spread the third layer of kesariya carrot mawa mixture and press well.


Cut the burfi as per you size and serve cold or at room temperature.

About the Chef:

Award-winning Executive Chef Rohit Tokhi brings a special magic to the hotel, with over 19 years of experience crafting mouthwatering food. Chef Rohit was voted the championship winner of a student chef’s competition conducted by the National Council for Hotel Management & Catering Technology (NCHMCT) in 1996. Ever since then he has continued to demonstrate and develop his culinary skill set. Recipient of the coveted Hotelier India’s Chef of the Year award in 2011, Chef Tokhi was also the winner of the Bacardi Cruise Industry Chef of The Year 2006. At The Leela Ambience Gurgaon Hotel & Residences (formerly The Leela Kempinski Gurgaon), his restaurants Spectra, Rubicon, Diya and Zanotta won the Times Food Guide Awards consecutively in 2010, 2011 and 2012. In 2007 and 2008, under his culinary guidance, restaurant 360 at The Oberoi New Delhi won the Times Food Award as well.


Tasteful Thursdays- Bhujeli Kaleji, a Parsi Delight by Master Chef Kaizad Patel

Bhujeli Kaleji is a typical way of making chicken or sheep liver. It was one of the very popular Parsi dishes and is savoured by a lot. Its simple yet full of taste. Do try it out and I am sure you will love it and this recipe coming from Kaizad makes it 100% authentic.




200 gms chicken or goat liver

½ tsp coriander seed

½ tsp turmeric poweder

½ inch piece of ginger

6 cloves garlic

6 peppercorns

2 green chillies

1 bunch coriander leaves


1 tbsp oil

Ground the above ingredients into a masala


Remove the thin skin off the liver (goat). Wash and cut the liver into small pieces. Mix it in the ground masala, salt and oil and keep overnight, or for at least 4 hours. Stick the pieces on skewers. Light a coal fire, see that the flames have subsides. Barbeque each skewered stick with liver over the fire for about 5 minutes each until tender.

Nutrition Fact: Each serving provides about 109 calories, 10.3g proteins, 1.0g carbohydrates, 6.3g fat.


About Chef Kaizad

Being brought up in a Parsi Caterers family, Chef Kaizad says he always knew someday he would always take up this family business. He have always had a different approach on views and always wanted to exceed expectations. This has been his drive and what keeps him going. Upon completing catering college, He joined the Ratan Tata Institute, Mumbai, as he wanted to broaden his horizon on Parsi food. He came across interesting people who shared their views on Parsi food. After completing almost a year; He joined the Oberoi Hotel’s, Mumbai and worked his way up the hierarchy. After his 3 ½ year employment with the Oberoi Hotel’s, he decided to go and study further in Culinary Arts. He joined the Scottsdale Culinary Institute, which is affiliated with “ Le Cordon Bleu”. He joined the Ritz Carlton, San Francisco as an intern and upon completing his internship, he was hired and trained by the Ritz Carlton values, which changed his life, truly. On his return to India he decided to take over his family business as he felt the need to revamp the image of the business without changing the core values of the community and the business, which were instilled into him. He always looks at a glass full and not the other way around. He has just begun his journey as a Caterer (for the last 10 years) and has a long way to go…..


Tasteful Thursdays.. Bagiche Ki Sabziyan recipe by Chef Sartaj from Pride Plaza, Aerocity

Bagiche ki sabziyan (2 portion recipe)

Shared by Chef Sartaj who is an expert in Indian and Mughlai Cuisine, I myself tasted this beautiful recipe by him during my visit to Pride Plaza Hotel, Aerocity. I can vouch for it, its simply yumm. You can read my entire review here and enjoy this wonderful recipe by Chef Sartaj.



  • Brinjal: 100gm
  • Lady Finger: 100gm
  • Cauliflower: 100gm
  • Red Pepper: 100 gm
  • Green Capsicum: 100 gm
  • Yellow Pepper: 100 gm
  • Chopped Green Chilly: 10 gm
  • Chopped Ginger: 10gm
  • Chopped Garlic: 10gm
  • Chopped Coriander: 10gm
  • Dice tomato: 50gm
  • Brown onion paste: 100gm
  • Lemon Juice :10 ml
  • Boiled Cashew paste: 50 gm
  • Beaten   curd: 60gm
  • Cumin Seeds: 2gm
  • Vegetable Oil: 100ml
  • Turmeric Powder: 5gm
  • Red Chilli Powder: 10gm
  • Cumin Powder: 5gm
  • Coriander Powder: 10gm
  • Raw Mangoo Powder: 5gm
  • Salt: to taste
  • Julienne ginger/Coriander leaves : for the garnish


  • Wash all the vegetables, and cut them in finger shape separately.
  • Fry Brinjal, Lady Finger and Cauliflower separately.
  • Take a pan, pour oil and heat it. Then put brown onion paste into the heated oil.
  • Thereafter put turmeric, coriander and red chilli powder.
  • Saute for 2 minutes.
  • Now add beated curd into the mixture.
  • Cook for 2 minutes.
  • Add cashewnut paste.
  • Then cook on low heat until the oil comes on top and is visible.
  • The gravy is ready now.
  • Take a fry pan, pour a tablespoon of oil, and add garlic, ginger and chilly to it.
  • Add capsicum and bell peppers with diced tomato.
  • Toss it and put all the fried vegetables.
  • After that pour the gravy in same mixtures.
  • Then dry all vegetables together.
  • Lastly, put cumin powder, raw mangoo powder and lemon juice for taste.
  • Now the vegetable is ready to serve with hot chapatti.
  • Garnish the dish with ginger julienne and coriander leafs on top.



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