Best Lifestyle Blog of Goa
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..
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
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
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
INSTRUCTIONS
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
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.
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..!!
INGREDIENTS-
Cheesecake mix-
For cheesecake base
SUGAR COATED WALNUTS-
MATERIALS REQUIRED-
CHOCOLATE GANACHE-
METHOD-
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.
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
Ingredients:-
Procedure:-
For caramelized nuts:-
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Typhoo Fruit Infusion makes a perfect summer cooler; here are few stimulating recipes, to freshen you up this summer!
Blackcurrant Bracer
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:
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
Serves 1
Ingredients:
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
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:
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.
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