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
Light soy sauce
Whole wheat flour
Make dim sum dough by kneading whole wheat flour with water, add little salt to it and keep it covered.
Now make a mixture of vegetables with ginger, garlic and light soy sauce
In the other mixture, add spinach, pok choy and tofu…let the mixture cool down
Now sheet the dough and make dim sum and keep it covered. Apply little oil to the tray so that the dim sum doesn’t stick
Steam the dim sum and serve hot with lemon honey dip
Recently the first ever Indo- Japan Food Forum took place at the Assocham where in collaboration of Japanese food in India was the highlight. As everyone cant be a part of such events, we bring to you some of the selected recipes that were created specially for the event which have an essence of both Indian and Japanese Food. Enjoy
And here is a little about the people behind these amazing recipes..
So the most colourful festival of India is just a week away.. and I want to know what special are you preparing…?? Haven’t decided yet.. so here is to the rescue, an interesting recipe shared by Executive Chef Rohit Tokhi of Leela Ambience Convention Hotel, Bhang Ki Badami Pak.. so read on.. make it..share it..enjoy it.. and do let us know how it was..
Almond 500 gm
Bhang leaves 50 gm
Desi ghee 150 gm
Rose water 2 cups
Cardamoms powder 1 tsp
Sugar 500 gm
Nutmeg, grated 1
Almond seed, slice ½ tsp
Saffron (soaked in milk) few strands
Sliver leaf few leaves
Melt the sugar in rose water till it attains a light syrupy consistency.
Blanch, fry and grind the almonds.
Pick, wash and drain the bhang leaves. Take a pan and fry bhang leaves and drain all the excess oil.
Heat prepared syrup with half of the ghee and cook for 2 minutes.
Add mawa and keep stirring. Add grind almond to the mawa mixture along with the remaining ghee. Keep on a low fire and keep stirring.
When ready to set remove off fire, mix in the fried bhang leaves, powdered cardamoms and nutmeg powder. Spread on a clean board or baking tray and cut into roundels.
Take a dessert plate; put two roundels of badam and garnish with almond sliced, saffron and sliver leaf and serve.
If kept in an air tight container it will stay for a week.
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!
RED VELVET IDDLY
Recipe by Karthik Krishnamurthy
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
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.
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.
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.
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.
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.
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.
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!
INGREDIENTS & QUANTITY
THE BASIC MAWA MIXTURE:-
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.
THE GREEN MAWA 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.
THE KESARIYA MAWA MIXTURE:-
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.
TO ASSEMBLE THE BURFI:-
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.
To make your Thursdays more tasteful, we bring to you a mouth watering recipe by Chef Megha Kohli. Megha is a very talented chef and is responsible for all that finger licking good food that you eat at Lavaash by Saby.
So get set, try out this recipe and do leave your comments and share pictures of your preparations once you make it.. Happy Feasting..!!
PREP TIME- 15-20 mins AT 150
PORTION SIZE-12 SLICES, 150gms (ONE SLICE)
SHELF LIFE-2-3 days
VANILLA ESSENCE-2-3 drops
For cheesecake base
OREO COOKIE-2 packets
CHOCOLATE SHAVINGS-50gms+5gms (to put in the base)
SUGAR COATED WALNUTS-10 gms
SUGAR COATED WALNUTS-
10-INCH CAKE TIN
KITCHEN AID WITH PADDLE ATTACHMENT
SUGAR COATED WALNUTS-Mix icing sugar and egg white together and coat the walnuts, then bake the walnut on a baking tray for 10 mins at a temperature of 150.
CHOCOLATE GANACHE-take equal quantities of chocolate and milk, boil milk and cream melt the chocolate in it, mix it properly.
FOR THE BASE-crush Oreo cookies and add melted butter and set it in the mould and bake it for 10 mins, keep it to cool, once cooled put chocolate shavings and sugar coated walnuts.
In a mixing bowl add cream cheese, amul cream, milk powder, corn flour, vanilla stick, vanilla essence, sugar and coffee and with the help of a paddle attachment mix the ingredients properly.
Once the mix is ready, pour it inside the cake tin on top of the Oreo base, put silver foil at the bottom of the cake tin and put it over the baking tray and pour little water on the tray and bake it for 15-20 mins at a temperature of 150.
Once baked keep it aside to cool and then de-mould and refrigerate it.
On a chakli keep 150gms slice of cheesecake on the left side, pour chocolate ganache on top of it.top it with 3 cheeries , on the rite side make a stroke with the cherry sauce and dust it with icing sugar.
A dear friend and a great chef, when you find in one person, it makes for a lethal combination. Chef Pawan Bisht, Head chef at a very popular restaurant Junglee Billee is a dear friend and upon my request, he has shared one of his most favourite recipes. I am sure you all gonna love it, and watch out this space every Thursday for more recipes.
Bacon and maple syrup ice cream
Prep:-2 hr 15 mins.
Yield:- 1 quart
3 large egg yolks
¼ cup sugar
1 cup whole milk
2 cup heavy cream
3-4 strips bacon
1 cup maple syrup
½ cup caramelized walnut
Whisk the egg yolk and sugar in a bowl. Transfer it to a sauce pan and pour the milk. Whisk it well.
Cook this mixture on a low heat, stirring on a regular interval.
Once the mixture is thick enough to coat the back of the spoon add the maple syrup. Mix well.
Pour this mixture in a bowl and refrigerate till cold, approx 30 -45 minutes.
Meanwhile take a pan and put it over the medium gas range, once heated sear the bacon on it till crispy.
Once the bacon is cooled down cut it into small pieces leaving 1 or 2 strips for the garnish.
Take out the custard from the freeze and pour the cream in it.
Add the caramelized walnut, bacon pieces and churn the mixture.
Pour this mixture in an air tight container and freeze until firm at least 2 to 3 hours.
Serve garnishing with crispy bacon strips and caramelized nuts.
For caramelized nuts:-
Take a pan and put it on a low heat. Add sugar to it and melt it till golden brown colour.
Add nuts to this mixture. Mix well.
Pour this mixture on a baking sheet and let it cool.
Once cooled down break it nicely into small pieces.
Summer is the season to relish cold, tangy beverages to quench your thirst and beat the scorching heat. Savor your taste buds like never before, Typhoo – the Indian arm of over a 100 year old iconic British Brandrecommends the refreshing range of Typhoo Fruit Infusion. With a unique sensorial taste, these fruit infusions can be savored as a thirst-quenching and invigorating beverage to cool you down.
Typhoofruit infusions are luxurious brews which can be savored as hot or cold beverage, thus making it a perfect drink for summer. Above all, they are caffeine free. Available in three exotic and delicious flavors – Blackcurrant Bracer, Orange Spicer and Lemon & Lime Zest; these infusions are extremely relaxing and are bound to enliven your senses.
Packaged in a heat-sealed envelope to retain freshness and flavors, each pack contains 25 tea bags. So, go ahead and indulge yourself in a burst of reviving flavors this season and experience tea in all new form.
Typhoo Fruit Infusion makes a perfect summer cooler; here are few stimulating recipes, to freshen you up this summer!
A rich, mouth-watering infusion of juicy blackcurrant capturing the sweet tang of lusciously plump blackcurrant berries, hibiscus, and rosehips.
Price: Rs. 249 for 25 tea bags
Recipe: Tropical Paradise
¼ cup concentrate of Black Currant Infusion
¾ cup pineapple juice/sugar syrup (optional as per taste)
3 or 4 (or as desired) Pineapple Chunks
How to make it:
Add 2 bags of Typhoo Black Currant Bracer in a cup of hot water and infuse for 10 minutes. Pour ¼ cup of Typhoo Black Currant concentrate in a tall glass filled with ice. Add the pineapple juice and sugar syrup, stir well. Add the pineapple chunks. Serve chilled.
Lemon & Lime Zest
A delightful and special blend of taste and aroma; this fruit infusion is a tantalizing fruity burst of tart lemon, lemon grass, zesty limes &rosehips.
Price: Rs. 249 for 25 tea bags
Recipe: Sapphire Sunset
1 bottle of soda,1/2 cup Orange juice
2 tsp concentrate of cinnamon
1 slice of lemon
1 slice of ginger and ½ cup concentrate of Typhoo Lemon and Lime Zest Infusion
How to make it:
Add two bags of Typhoo Lemon and Lime Zest infusion in a cup of water and infuse for 10 minutes. Boil 3 cinnamon sticks in a cup of water till it is half the original quantity. Strain the concentrate. Pour the ½ cup of orange juice in a tall glass filled with ice. Add 2 tsp of the cinnamon concentrate. Top the glass with chilled soda and garnish with a slice of lemon and ginger. Serve chilled.
A delicious infusion of tangy orange, fused with hibiscus, clove, ginger and cinnamon. Its untainted flavor gives you a never before experience that stays with you long after the last sip.
Price: Rs. 249 for 25 tea bags
Recipe: Crimson Glow
¾ cup orange juice
4 tsp concentrate of clove and bay leaves
¼ cup concentrate of Typhoo Orange Spicer Infusion
How to make it:
Add two bags of Typhoo Orange Spicer in a cup of hot water and infuse for 2-3 minutes. Boil 9 cloves add 3 Bay leaves in a cup of water till water level is reduced to half. Stain and keep aside. Pour¼ cup of Orange Spicer concentrate. Add 4 tsp of Clove and Bay leaves concentrate. Top with more orange juice. Stir well and garnish.
Available at all leading MBO’s such as Nature’s Basket, Foodhall, Modern Bazaar, Big Bazaar, Lemarche etc.
About Typhoo Tea
Typhoo has indulged tea enthusiasts and refined tea drinking experience the world over since its inception in the UK in 1903. With a portfolio of 12 brands and over 400 products, Typhoo is enjoyed in more than 50 countries including USA, Canada, Europe, Australia, New Zealand & South Africa. Defining the changing tastes and preferences of the urban Indian consumers, Typhoo the third largest brand from UK and the over 100 year iconic British brand brings this refreshing, rejuvenating experience to India with a variety of high quality specialty teas, and 100% natural fruit infusions. Typhoo is available at leading F&B stores in Delhi/NCR, Mumbai, Bangalore, Chennai, Kolkata, Pune, Goa Coimbatore, Hyderabad and Chandigarh.