Chef’s Special Recipe- Garlic Tossed Spinach Filled Cottage Cheese Cannelloni

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

  1. Keep lentil for cooking and make a fine puree later on
  2. Sauté onion and garlic in a pan. Add blanched and chopped spinach-season it and keep it separate.
  3. Sauté onion and garlic in another pan, and add lentil puree-adjust seasoning and keep aside
  4. Now cut thin slices of cottage cheese and sear it on a hot plate, add spinach mixture and roll it like cannelloni
  5. Now arrange it on a plate and pour lentil sauce on top and serve piping hot

 

Recipe-Duo of Vegetable Dumpling with Lemon Honey Dip

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

  1. Make dim sum dough by kneading whole wheat flour with water, add little salt to it and keep it covered.
  2. Now make a mixture of vegetables with ginger, garlic and light soy sauce
  3. In the other mixture, add spinach, pok choy and tofu…let the mixture cool down
  4. 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
  5. Steam the dim sum and serve hot with lemon honey dip

Tasty Thursdays…Select Recipes from Indo-Japan Food Forum

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..

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..!!

INGREDIENTS QUANTITY
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

GARNISH

Saffron, soaked in hot milk

Pista, chopped

METHOD

  • 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 Tuesdays… Bhang Ki Badami Pak, Holi Special Recipe by Chef Rohit Tokhi, Leela Ambience Convention Hotel

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..

INGREDIENTS                                                                         QUANTITY

Almond                                                                                                  500 gm

Khoya                                                                                                      500gm

Bhang leaves                                                                                           50 gm

Desi ghee                                                                                                  150 gm

Rose water                                                                                                 2 cups

Cardamoms powder                                                                                 1 tsp

Sugar                                                                                                            500 gm

Nutmeg, grated                                                                                           1

GARNISH

Almond seed, slice                                                                                       ½ tsp

Saffron (soaked in milk)                                                                             few strands

Sliver leaf                                                                                                        few leaves

METHOD :-

PREPARATION

Sugar syrup

Melt the sugar in rose water till it attains a light syrupy consistency.

Almond

Blanch, fry and grind the almonds.

Bhang

Pick, wash and drain the bhang leaves. Take a pan and fry bhang leaves and drain all the excess oil.

COOKING                                                                                

  • 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.

 

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!

RED VELVET IDDLY

Recipe by Karthik Krishnamurthy

Iddly Faktory

Chef/Founder/CEO

 

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.”

INGREDIENTS

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

INSTRUCTIONS

  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!


INGREDIENTS & QUANTITY

 

PREPARATION:-


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.

TO SERVE:-

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- Milk Chocolate Cherry Cheesecake by Chef Megha Kohli (Lavaash by Saby)

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.

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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

INGREDIENTS-


Cheesecake mix-


  1. CREAMCHEESE-950gms
  2. CREAM-200 gms
  3. VANILLA STICK-1
  4. VANILLA ESSENCE-2-3 drops
  5. SUGAR-250gms

For cheesecake base


  1. OREO COOKIE-2 packets
  2. BUTTER-50gms
  3. CHOCOLATE SHAVINGS-50gms+5gms (to put in the base)
  4. SUGAR COATED WALNUTS-10 gms

SUGAR COATED WALNUTS-


  1. WALNUTS-10 gms
  2. EGG WHITE-1
  3. ICING SUGAR-5gms

MATERIALS REQUIRED-


  1. 10-INCH CAKE TIN
  2. SILVER FOIL
  3. BAKING TRAY
  4. KITCHEN AID WITH PADDLE ATTACHMENT

CHOCOLATE GANACHE-

  1. CHOCOLATE-200gms
  2. AMUL CREAM-100gms
  3. MILK-200gms

METHOD-


  • 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.

ASSEMBLY/PLATING


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.

milk-chocolate-and-cherry-cheesecake

 

 

 

 

Tasteful Thursdays- Bacon & Maple Syrup Ice-Cream Recipe by Chef Pawan Bisht

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.

jb-09


Bacon and maple syrup ice cream

  • Time:-2.30 hrs
  • Prep:-2 hr 15 mins.
  • Cooking:-15 mins.
  • Yield:- 1 quart

 Ingredients:-

  • 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

Procedure:-


  • 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.
  • Add it to the ice cream to get the crunch.

bacon-ice-cream

 

 

 

 

 

 

 

 

Rejuvenate yourself this summer with Typhoo Fruit Infusion-A perfect blend of fruity notes and wellness

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!


Blackcurrant Bracer

Blackcurrant


 

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


Ingredients:

  • 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


Lemon and Lime

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


Serves 1

Ingredients:

  • 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.


Orange Spicer


Orange spicer

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


Serves 1

Ingredients:

  • 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.

For further information, visit www.typhooindia.com.

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