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Easiest recipes of Seviyan Kheer

It is also called semiya payasam in the southern part of India. Ahead of Eid, let’s have a look at some of the easiest recipes of Seviyan Kheer…reports Asian Lite News

A traditional festival recipe, sewai or seviyan”seviyan is made in almost every household during festivals. It is a go-to and lip-smacking dessert for many Indian households, made quickly and easily with just a few ingredients. Seviyan (Sevai, Semiya) is Urdu for vermicelli noodles, which are widely used for preparing culinary delicacies all over the world. These are thin noodles made up of a variety of flour like rice, wheat, and other gluten-free grains like ragi, jowar, etc. Some people also make vermicelli using moong beans, sweet potatoes, etc.

Seviyan Kheer is known by many names as Vermicelli Kheer, Sevai Kheer, Semiya Kheer. It is a pudding made using milk but unlike western-style puddings which are thick and custardy, kheer is flowy in its consistency. It is also called semiya payasam in the southern part of India. Ahead of Eid, let’s have a look at some of the easiest recipes of Seviyan Kheer.

Meethi Seviyan

First, keep all the ingredients ready for the seviyan.

Break the seviyan and keep them aside. Then chop the dry fruits and place them aside. You can add dry fruits of your choice.

Heat a pan and then add 1 tablespoon of ghee.

Let the ghee melt and then add 1 cup of the broken seviyan”>seviyan. 5. On a low to medium heat, with frequent stirrings, roast the seviyan”>seviyan till they become golden.

Then add all the chopped dry fruits and raisins.

Stir them nicely.

Lower the heat and pour 2 cups of milk. Instead of milk, you can also add water.

Stir and mix very well. Then continue to stir for 2 to 3 minutes.

Now add 1/4 cup of sugar. Keep stirring the mixture.

Add 1/4 cup of milk powder. If you do not have milk powder, then just skip it.

Mix again.

Sprinkle 1/2 tsp cardamom powder and stir well.

The mixture will start thickening and the seviyan”>seviyan will also begin to absorb milk. When all the milk has been absorbed, switch off the gas. And serve the seviyan”>seviyan with some garnishing.

Vegan Seviyan

Ingredients: 2 teaspoons vegan butter or oil, 2 tablespoons raw cashew pieces or other nuts like raw pistachios or almond slivers, 2 tablespoons golden raisins or other dried fruit seeds from 1 green cardamom, 1 clove a pinch of salt, 1/2 cup (30 g) vermicelli noodles broken into 4 to 5 inch pieces, use Thai Rice vermicelli for gf, 2 cups (500 ml) almond milk or other non dairy milk, 2 to 3 tablespoons sugar or to taste, a drop of vanilla extract, 1 to 2 tablespoon (1 or 2 tablespoons) ground raw cashew optional, For variation: use 6 saffron strands or 1/2 tsp rose water instead of vanilla.

Method

Heat oil in a pan over medium heat. When hot, add cashews and cook until lightly golden on some edges. 1 to 2 minutes. Add raisins and cook until they puff up. Remove the cashews and raisins and keep aside.

In the same pan, add cardamom, cloves, salt and vermicelli noodles and cook over medium heat until the noodles turn golden. 4 to 7 minutes depending on the noodles used. Rice vermicelli takes longer to roast. Stir occasionally to avoid burning.

Add almond milk and bring to a boil.

Add sugar, vanilla and mix in. Reduce heat to low-medium and continue to cook until the noodles are cooked through. 5 to 7 minutes. Taste and adjust sweet.

Fold in half of the cashews and raisins. If the pudding is not thick, add ground cashew and mix in. Continue to cook for another 3 to 4 minutes or until desired consistency. The Pudding will thicken more once cool.

Garnish with the remaining cashews and raisins. Chill, discard the clove and serve.

There’s another kind of Seviyan kheer which is popular in the sub-continent. It’s called Colourful seviyan seviyan eid special pakistani.

Ingredients 1 cup Seviyan (Vermicelli), 2 glasses Milk, 3 tbsp Powdered Sugar, Small Cardamon, Dates, 3 tbsp Fresh Cream, Chopped Almonds, 2 tbsp Custard Powder (Vanilla)

Method

First, take a pot and add milk in it.

Add small cardamon, sugar and bring to boil it.

After boiling milk then add Seviyan (Vermicelli) in this milk.

Cook for 5 minutes on the medium heat.

Add Dates cutting into two pieces.

Take two tbsp of custard powder to add milk and dissolves in this milk.

Add this custard mixture in the Seviyan but add very gradually.

Add fresh cream and mix well and turn off the flame.

Pour it into a serving bowl and garnish it with chopped almonds.

Wish everyone a delicious Eid this year with these mouth-watering seviyan” seviyans. (ANI)

ALSO READ-Eid Ul-Fitr with a luxurious meal

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Food Lite Blogs Restaurant Reviews

OLLY: Olive’s Australian-style all-day cafe

At Olly, your neighbourhood cafe by AD Singh’s Olive Group, you are covered, all day every day. Start your day with your morning brew and breakfast. Spend some ‘you’ time with a good book or just doodling away. Have that lunch meeting with an early evening of drinks with your favourite people. End with a family dinner of tasty food & cocktails. A feature by Riccha Grrover for Asian Lite International.

“We’ve spent over a year working on creating Olly, Olive’s all day cafe. It’s young, fresh, delicious and brings a vibe with a menu that’s inspired by Australian cafes.” shares AD Singh, MD, Olive Group of restaurants.

Olly is warm and welcoming, inviting you to become a part of the community and a friend for life. It makes life convenient by providing options like Grab and Go: a take away of mouthwatering sweet and savoury treats; or you can choose to Grab and Stay. The space is accessible and easy, and the music is buzzy.

Freshly brewed coffee, bespoke drinks, free-flowing wine, artisanal cocktails that are free of synthetic ingredients, house-made cold-pressed juices, spritzers, and an Aussie-cafe-style menu of the greatest hits are just a few of Olly’s everyday elements. The no-frills menu features a variety of tasty and healthy options. 

Everything is made in-house, from scratch in the kitchen helmed by Chef Jyotika Malik and her team of chefs. Think eggs all day, superfood salads, hand-rolled pizzas, small plates and large, grains + greens, and homemade desserts – all with a focus on seasonality and freshness. Olly has a menu that crosses culinary boundaries. Also, clean eating gets its importance here, as most of the dishes are made of whole grains, healthy fats and superfoods, devoid of any processed items.

Chef Jyotika Malik

“The idea was to create a menu that allows guests to find their own palate. We wanted to create a light feel to the menu that encourages discovery,” adds Chef Jyotika Malik.

Chef Jyotika Malik, a graduate from Le Cordon Bleu, London and with an incredible experience of working for Marco Pierre White at his Michelin star restaurant Mirabelle, and at The Dorchester Hotel in London lends her inimitable touch to the artfully curated menu.

Bruschetta

Olly is like a minimalistic canvas, with splashes of colour which reflects in the floor tiles, the yellow-green wall, indoor plants & wall paintings. A key part of Olly’s daily life revolves around a sense of community, where friendships are born, memories are made and casual business is done. At Olly, there’s constant excitement and engagement, making Olly a networking hub. Being environmentally conscious and a proponent of nature, Olly is a big supporter of reduce, reuse and recycle too.

A café menu of the greatest hits, freshly brewed coffee, house-made cold-pressed juices , are just a few of Olly’s everyday elements. Bespoke drinks, artisanal cocktails completely devoid of synthetic ingredients, spritzers and cold brews are some of the artisanal drinks you can sip on, at Olly.

With a focus on freshness and seasonality, everything at Olly is made fresh and in house from scratch including superfood salads, hand-rolled pizzas and pastas, small plates and large, hearty bowls, grains + greens, juicy sandwiches and burgers and homemade desserts!

Chunky Avo

The music at Olly is eclectic and fun. The gorgeous terrace is deliciously cool with live music every Monday, Tuesday & Friday evening. The vibe is charming, service is superb and menu offerings are to write home about- Highly Recommended! 

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It’s not (just) curry!

Anoothi Vishal and Camellia Panjabi explore the culinary ties between India and the UK at Veerawamy, the oldest Indian restaurant in London. An exclusive feature by Asian Lite International. 

Anoothi Vishal, one of India’s well-known culinary historians and authors, and Camellia Panjabi, author and restaurateur, recently created a unique experience to explore the culinary interaction between Britain and India over the last 250 years, that has reshaped modern Indian as well as the UK gastronomy on the anvil of King Charles III coronation in May.

The invite-only exclusive curated experience was held at Veeraswamy, the oldest Indian restaurant in the UK in partnership with Glenmorangie single malt Scotch whisky.

Ms Vishal talked about the importance of 200 years in the Indian subcontinent, between the 1750s and the 1940s, and discussed the significance of Britain’s presence in India which had altered tastes, trends and even the idea of Indian food.

“The English presence and European ingredients and influences entwined with the ancient Indian and Mughal cultures of the subcontinent to give us distinctive dishes that we still associated with the Raj, and which are a part of Indian gastronomy even today”, she says.

With the shift in the political power from Old Delhi to regional rich centres like Avadh and Hyderabad, and then to Calcutta, the mingling of cultures and often a clash of civilisations produced an array of arresting flavours. Some of the dishes that come out of the complicated and close relations between India and the UK are Scotch Egg, a refashioned NARGISI Kofte, fish molee, Madras curry powder and finally butter chicken and tikka masala, commonly refer to as curry or ‘Indian food.’

Speaking about ‘Curry’ Ms Vishal said, “Curry, one of the staple and beloved dishes in modern Britain, is the colonial gaze on Indian cuisine that has reduced the complexity of Indian spicing.”

Camellia Panjabi discussed the major changes that have taken place in the cuisine of both countries in the last 75 years after the departure of the British from India. Despite experiencing an amazing growth in India, some of the international hotel chains and stand-alone restaurants in India are not nurturing Indian cuisines mostly featuring the same 20 traditional Indian food items found all over the world. However, some Indian restaurants in Britain are taking Indian food to a fine dining level through the best of India’s culinary talents, who have been leaving India’s shores for a long time.

“Some of the most innovative Indian restaurants are now found besides London in other international cities, like Bangkok, Singapore, and the United States, as this young talent find quicker acceptance of innovative Indian food outside of India”, said Panjabi.

The interaction between India and Britain was not limited to just food as a robust exchange has taken place in the drinking traditions between the two countries as well. Arack, a generic word for locally distilled alcohol in India, became pretty fashionable in aristocratic Regency circles: The Regent’s punch (punch referring to panch or five in Hindi, the number of ingredients used) being a hearty concoction of gentlemen, combining this heady Indies alcohol with citrus, tea, spices and pink champagne. In return, a fashion for Scotch caught on in princely India by the Victorian age.

Ipsita Das, Managing Director, Moet Hennessy India said, “”Luxury today is not just limited to the product, it is the holistic experience offered by a brand that truly distinguishes it in the market. India is predominantly a brown spirit loving country with a large blended scotch whisky consumption and has witnessed a significant skew towards single malt consumption. There has been a large shift towards premiumization over the last couple of years, owing to the age of the pandemic. Consumers are now shifting towards our luxury and extra matured expressions making way for elevated moments of consumption.”

About Maharaja Highball and Glenmorangie Punch

India has just become the world’s biggest market for whisky but its association with Scotch has been a very long one. Scotch gained favour amongst the English aristocracy when it became the drink of choice for Queen Victoria. The Indian princely states under the Raj in the 19th century became connoisseurs, importing from distilleries, including Glenmorangie’s.

About Anoothi Vishal

Anoothi Vishal is the acclaimed author of “Business On A Platter: What Makes Restaurants Sizzle or Fizzle Out”, and “Mrs LC’s Table: Stories about Kayasth Food and Culture”. Ms Vishal founded the Great Delhi Pop-up in 2012, an umbrella under which she works to put together unique and immersive food experiences centred around lesser-known cuisines, food cultures and local ingredients for diverse audiences. She has curated several historically-researched culinary experiences, working with top chefs in the country at leading hotels and restaurants pan India, as well as in London, and Milan. 

About Veeraswamy

Situated in a prime location off London’s Regent Street, Veeraswamy has been offering the finest Indian cuisine since 1926. It is the oldest Indian restaurant in the UK, serving classical Indian food attuned to 21st-century tastes.

ALSO READ: Eco friendly Golf Resort: Karma Lakelands

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Eid Ul-Fitr with a luxurious meal

Enjoy the spirit of the holy month of Ramadan with an array of traditional Iftar delicacies from the kitchens of your favourit restaurants. Share the joy of the season with your loved ones over a sumptuous Eid dinner in the serene settings of lawns, and savor rich aromatic delicacies that will leave you wanting for more…writes N. Lothungbeni Humtsoe

Courtyard by Marriott Bengaluru Hebbal to host a delightful Eid Brunch

As we near the end of the holy month of Ramadan, Courtyard by Marriott Hebbal is delighted to host a festive Eid ul-Fitr brunch this Sunday, at the Hebbal Café. Eid ul-Fitr is a momentous occasion that brings together loved ones and signifies the end of a month-long period of fasting for Muslims. To honor this joyous occasion, The Hebbal Café has curated a special Eid brunch featuring a delectable spread of multi-cuisine dishes that are sure to delight your taste buds. With an array of flavorful delicacies such as Seekh Kebab, Kalmi Kebab, Murgh Mussalam, Zarda Pulao, Mutton Korma, Nihari with Shermal Naan, Haleem, Kaleji Keema, Sheer Kurma, and Saffron Rose Phirni, the exclusive brunch promises to take your taste buds on an unforgettable culinary journey.

What: Eid Special Brunch

Where: The Hebbal Café, Courtyard by Marriott Bengaluru Hebbal

When: 23 rd April 2023

Time: 12: 30 pm to 3: 30 pm

Price: Adults Rs. 1899 plus tax, kids between 5-12 years, Rs. 949 plus tax

To reserve your table and experience the true essence of Eid, call or WhatsApp us at 9606482968

 Savor the flavours of authentic Indian and Middle Eastern Cuisine at The Den Bengaluru

The Den Bengaluru invites patrons to celebrate the joyous occasion of Eid ul- Fitr with a spectacular menu at The Creek. This grand event promises to be a feast for the senses featuring an extensive range of authentic dishes, from succulent Kebabs and Biryanis to delectable curries and traditional desserts.

To add to the festive spirit, the hotel will offer a refreshing Rose Sharbat drink as a welcome drink to guests. The expert team of chefs has curated mouth-watering delicacies that showcase the best of Indian and Middle Eastern cuisine, served in a luxurious setting with stunning views.

The hotel promises to deliver a cherished Eid celebration that combines luxury, tradition, and the finest culinary delights.

What: Eid Brunch

Where: The Creek, The Den Bengaluru

When: April 22, 2023

Time: 12:30 pm to 15:00 pm

Price: Rs. 1699++

For reservation please call, 8071117272

 Celebration of Eid ul-Fitr with a grand dinner buffet at Courtyard by Marriott Mahabaleshwar

The hotel is set to commemorate this holy month of Ramadan with the best of exquisite dishes for a lavish Eid-themed dinner buffet for its guests on April 22, 2023. A decadent spread of traditional and contemporary dishes prepared by the hotel’s culinary experts is sure to elevate the celebrations with your loved ones.

The appetising buffet will feature a wide array of vegetarian and non-vegetarian specialties to choose from. Food lovers get to select from signature dishes such as Murgh Musallam, Nihari Gosht, Chicken Dum Biryani, Murgh Badami Shorba, Murgh Kali Mirch Ka Tikka, and many more.

Venue: Courtyard by Marriott Mahabaleshwar, 19/B Metgutad, Panchgani-Maharashtra Road, Mahabaleshwar- 412806, Maharashtra

Date: April 22, 23

Timing: 7:30pm – 11:00pm

Price: Rs. 1,999 + taxes per person

For Reservation call: +91 9699768378

 Indulge in the sumptuous flavours of Eid with an exquisite menu at Soma, Grand Hyatt

Mumbai

As the holy month of Ramzan comes to a close, Soma, Grand Hyatt Mumbai invites you to celebrate this much loved festival with a delectable Grand feast, a treat to the eyes and to the stomach. Indulge in the delicious Gosht Khichda, Nalli Nihari, Mutton Kheema Pav, Tandoori Quail, and Falooda, among others, carefully curated by the chefs.

Venue: SOMA, Grand Hyatt Mumbai Hotel & Residences, BKC

Date: 21st-23rd April 2023

Time: 7.00PM Onwards

Menu: Set and Ala carte option

 Indulge in a divine Eid Feast at Machan

This divine feast includes Badam Sharbat, Jordanian Dates, Fruit Salad, Chana Chat, Haleem, Mutton Shami Kebab, Chicken Zafrani Tikka, Kurkure Machi, Keema Samosa and Assorted Vegetable Pakoras. For the mains, one can savour the Chicken Korma and Lucknowi Gosht Biryani, served with assorted Indian breads. Conclude the meal with a delicious round or two of KesariPhirni.

For more information and reservations, please call Vicky Singh at+91 88003 52382.

Dates: April 21-22, 2023

Price: INR 1950 + Taxes per person

Location: Machan, Taj West End

 Indulge in Ramadan Iftar Dinner at MoMo Cafe by Courtyard by Marriott Outer Ring Road

Courtyard by Marriott Outer Ring Road announces its upcoming Ramadan Iftar Dinner at Momo Cafe. An indulgent feast of traditional and modern delicacies to celebrate the holy month of Ramadan.

The culinary team has curated a diverse menu, including Sarbaat, Thandai Sarbat, Rooh Afza, a cut fruit platter, and 3 types of Khajur (dates) for starters. The salad selection comprises Tabbouleh, Baba ganoush, Hummus, Pitta Bread, Labaneh, and Shirazi Salad. For the main course, guests can enjoy Dolma, Shahjhani Dodhiya Kofta Korma, Mattar Ka Nimuna, Murgh Reshmi Dumpukth, Awadhi Lamb Korma, Dejaj Pilaf, and Mujadara.

The Mahebbar Nawazi Nasta is an exciting feature of the evening, with dishes such as Patti Keema Samosa, Tawa Pitha Kokkur, Dejaj Seekh Kebab, Warqi Paratha, and Vegetable Kibbeh. For dessert, guests can indulge in Assidat-Al-Boubar, Knafeh, Baklava, Sheer Korma, and Khajur Ka Halwa.

Join in with your family and friends at Courtyard by Marriott Outer Ring Road for an evening of community, celebration, and mouth-watering food at Momo Cafe.

Where: MoMo Café at Courtyard by Marriott ORR Bengaluru

When: Ongoing until 22nd April 2023

Time: 12:30 PM to 4:00 PM

Price: Rs. 1999 ++

Celebrate Eid-ul-Fitr at Renaissance Bengaluru Race Course Hotel

Come celebrate the joyous occasion of Eid-ul-Fitr a significant religious festival observed by Muslims worldwide, signifying the conclusion of the month-long Ramadan fast. join us for a delectable dinner and brunch at Lush Renaissance Bengaluru Race Course Hotel! Indulge in a lavish buffet dinner and brunch that features an array of signature dishes such as Nihari with Sheermal Naan, Haleem, Kaleji Keema, Sheer Khurma, and Roohafza Sherbet, and much more.

As you feast on these mouth-watering delicacies, immerse yourself in the festive ambiance with a selection of live music that will appeal to all age groups, from millennials to families. The dinner is open to both in-house guests and visitors, making it the perfect opportunity to bond with loved ones over a scrumptious meal.

So, gather your friends and family and head over to Renaissance Bengaluru Race Course Hotel to celebrate Eid al-Fitr in style. Book your table now and enjoy a sumptuous buffet dinner priced at INR 1999++, inclusive of all taxes. Don’t miss out on this fabulous feast!

That’s not all, you can avail of these authentic yet smorgasbord dishes via Zomato, Dineout, Eazy Diner, Swiggy – Dining option, FB, and Instagram to order so you don’t miss a dish.

Venue: Lush, Renaissance Bengaluru Race Course Hotel

When: Iftar Dinner: Friday 21st & Saturday 22nd April | Time: 7 pm-11 pm 

 Eid Brunch – Sunday 23rd April | Time: 1:00 PM to  4:00 PM

Price: Brunch: Rs. 1850++ per person 

Dinner: Rs. 1900++ per person

Special dishes by The Ghost Chef to order for your Eid Al-Fitr feast

The month of Ramadan is about to end, and The Ghost Chef, a delivery kitchen founded by Chef Akhil Multani is a perfect place to order mouth-watering food for your Eid Al-Fitr feast that can be enjoyed with family. Delivering all across Mumbai, this new entity aims to customise customers’ needs and offer a restaurant-style experience in the comfort of their homes.

Guests can place their orders for Namak via Thrive and Swiggy.

 Ambassador Hotel, Mumbai

Eid is a joyous occasion celebrated by Muslims all over the world to mark the end of the month-long fasting period of Ramadan. It’s a time for family, friends, and loved ones to come together and share a delicious meal. Hotel Ambassador,  Mumbai is hosting a special Eid menu which includes an array of savory dishes, sweet treats, and refreshing drinks. Here are some of the popular dishes that you can include in your Eid menu:

Starters: Reshmi Murg Tikka, Murg Malai Kebab, Murg Angara Bedagi, Malai Keekh Dilbahar, Fish Amritsari

Biryani Bage Bahar ( Veg)

Noor Mahal Biryani ( Non Veg)

Average Cost for two people- INR 2500 plus taxes

For more information- 98676 98898

Conrad Bengaluru

Iftaar Offerings at the property:

Three special varieties of  dates

Fresh cut fruits and juices along with a compact hot and cold buffet placed at the lobby brew for Sheri

For evening prayer:

Dinner buffet preponed from 7 pm to 6 pm ( regular offerings)

Few Ramadan special appetizers seekh kebab, chapli kebab, tandoori wings, Fried kebab 

Three special varieties of dates

Along with chef Qureshi’s special biryani and Haleem

People of Tomorrow, The Dhan Mill, New Delhi 

This Eid, relish a truly exceptional vegan Mughlai feast as you celebrate with your friends and family, at People of Tomorrow, Dhan Mill.

The chefs at P.O.T are delighted to have crafted an exclusive plant based Mughlai menu comprising dishes such as Mushroom Galouti, Vegan Kakori kebabs, Jackfruit Nihari, Khamiri Roti, Almond Milk Seviyan and so much more!

At its core the brand has always aimed at promoting a conscious way of living supporting a plant based and sustainable lifestyle. This year in order to celebrate Eid in its most authentic form, the team has prepared its first ever menu celebrating the glorious Mughlai cuisine in its own unique way.

The love and indulgence poured into creating each dish reflects in every bite and patrons have always left feeling pleasantly surprised with the vast array of plant based flavours irrespective of whether they’re vegan or not.

When: Friday, 21st April 2023

Where: People of Tomorrow, The Dhan Mill

Time: 7pm onwards

Cost: Rs. 2500 (per person)

 Celebrate Eid with Lil Gamby

As the holy month of Ramadan nears its conclusion and people across the globe are ready to observe Eid-ul-Fitr, We at Lil Gamby are set to add a dash of deliciousness with its delectable offerings! 

For meat lovers, one must definitely indulge in the Spicy Lamb Ragu Pizza, a delicious and unique twist on the classic dish. The combination of the flavour of lamb and spicy tomato sauce creates a dish that keeps you wanting more. For someone who prefers chicken over lamb, try this spicy twist on a classic: the American Hot Sauce Chicken Pizza made with hot sauce and cilantro. 

For Vegetarians, a must-try must be the Wild Mushroom Chimichurri Pizza, a flavourful and bold choice. If you are someone who likes the classics, there is nothing that screams comfort food like a Classic Margherita Pizza. They also have a Vegan sandwich, the Vegan MLT, which is a mushroom, lettuce, and tomato sandwich. 

To complete your meal, Lil Gamby is an array of fries for you to choose whether it’s their French Fries, Truffle Curly or French Fries, and Peri Peri Curly or French Fries. They’ve got everything and everyone covered! 

Lastly, end your meal on a sweet note with their Salted Caramel Chocolate Tart or Chocolate Mousse, both extremely delicious and hard to pick just one! 

Available on zomato.com

ALSO READ-Spare some cooking time with your siblings

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Spare some cooking time with your siblings

What better way to celebrate Siblings Day than by spending time with your siblings while cooking and trying out new dishes? These scrumptious and simple-to-make dishes are suitable for people of all ages, whether you’re a foodie or a rookie in the kitchen. Here are some delicious and simple recipes from Voltas Beko that you can attempt with your siblings.

HOMEMADE PIZZA BAGELS

A fun twist on pizza that’s easy to make and customizable to everyone’s taste.

Ingredients:

4 bagels

1/2 cup of pizza sauce

1 cup of shredded mozzarella cheese

Your favourite pizza toppings (such as pepperoni, mushrooms, or bell peppers)

Method:

Preheat the oven to 375 degree F.

Slice the bagels in half and place them on a baking sheet.

Spread pizza sauce on each bagel in half.

Sprinkle shredded mozzarella cheese on top of the sauce and add your favourite pizza toppings.

Bake for 10-12 minutes in a microwave, its auto-cook program enables you to get your favourite recipes ready at the touch of a button.

Remove the pizza bagel and see if the cheese has melted properly. Cut into small pieces and serve.

Siblings Day treats.(photo:IANSLIFE)

HOMEMADE SUSHI ROLLS

Roll up your sleeves and embark on a fun culinary adventure with your siblings as you create your own sushi rolls with unique fillings and flavour combinations.

Ingredients:

2 cups sushi rice

2 cups water

1/4 cup rice vinegar

2 tablespoons sugar

1 teaspoon salt

Nori sheets

Assorted fillings (avocado, cucumber, smoked salmon, crab meat, etc.)

Soy sauce

Wasabi

Pickled ginger (optional)

Method:

Rinse the sushi rice in cold water until the water runs clear. Drain the rice and cook it at a high degree for 7-10 minutes in microwave. In a small saucepan, combine the rice vinegar, sugar, and salt.

Once the rice is cooked, transfer it to a large bowl and add the vinegar mixture. Use a wooden spoon or spatula to gently mix the rice until it is evenly coated. Let the rice cool to room temperature.

Lay a sheet of nori shiny-side down on a sushi mat or a clean kitchen towel. Use wet hands to spread a thin layer of rice on top of the nori, leaving a 1-inch border at the top.

Add your desired fillings in a horizontal line in the middle of the rice.

Use the mat or towel to tightly roll the sushi away from you, using the border at the top to seal the roll.

Repeat with the remaining nori sheets and filling ingredients.

Use a sharp knife to slice the sushi rolls into bite-sized pieces.

Serve with soy sauce, wasabi, and pickled ginger if desired. Enjoy!

CHOCOLATE CHIP COOKIES

Get your sweet tooth fix and bond with your siblings while baking delicious chocolate chip cookies.

Ingredients:

100 grams unsalted butter – softened

1/4 cup tightly packed brown sugar – 50 grams

1/4 cup raw sugar – 50 grams, can use castor sugar or finely granulated white sugar

1 teaspoon vanilla extract or 1/2 teaspoon vanilla essence

1/4 cup whole milk

1.25 cups whole wheat flour – 150 grams

1 teaspoon baking powder

1/8 teaspoon salt

1/2 cup semisweet chocolate chips – 80 grams, can add milk, bittersweet, dark, or white chocolate chips

Method:

In a mixing bowl take unsalted butter, brown sugar, raw sugar, vanilla extract, and milk. Grease a baking tray or line it with parchment paper.

Begin to mix and whip the ingredients till the butter becomes nicely soft and fluffy.

Place a sieve on top of the bowl. Add whole wheat flour, baking powder, and a teaspoon of salt into the sieve. Make sure that the bottom of the sieve does not touch the whipped butter. You can also sift the flour separately.

With a spatula, gently begin to fold the sifted flour into the whipped butter, fold well and add chocolate chips.

Cover and refrigerate the dough for 15 to 20 minutes.

Take a portion of the dough and lightly roll or flatten it on a tray or use a cookie press or scoop a tablespoon from the dough.

Preheat your microwave at 190 degrees Celsius for 20 minutes, it comes with a digital display that will help you check if the cookies are baked properly.

Using a spatula, remove the cookies from the tray and place them on a wired rack. Let the cookies cool completely before storing or serving.

Siblings Day treats.(photo:IANSLIFE)

DIY POPSICLES

Beat the heat and spark your creativity by making your own icy treats with unique flavours, shapes, and colours.

Ingredients:

2 cups of fresh fruit (such as strawberries, mangoes, and grapes)

1 cup of water

1/4 cup of sugar

Popsicle molds

Method:

Firstly, in a blender take mango, 2-3 tbsp sugar, and 1 cup water, and blend to smooth mango juice.

In a popsicle mould, place a few strawberries and grapes slices. Pour the mango juice into the mold.

Cover and freeze in a refrigerator for 8 hours or until it sets completely. The cooling technology will ensure that the fruits in your popsicle remain fresh and intact by maintaining the correct temperature and humidity levels.

Finally, unmould the mango popsicle and enjoy.

ALSO READ-‘How The Hell Did I Do It’ : Ranveer Brar’s chat with Karishma Mehta

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‘How The Hell Did I Do It’ : Ranveer Brar’s chat with Karishma Mehta

The restaurant did well initially, but then the recession set in. When you open a restaurant you cannot just email and get things done, you know, you gotta be a lot more hands-on. I had to make that transition….Ranveer speaks with Krishna Mehta

A small-town boy who went on to become the youngest executive chef in India, at the age of 25, was extremely dedicated to the craft of making quality food; he set on his journey with nothing but an honest effort. From being a world-class chef to now a public figure with a massive following on his YouTube Channel, a gourmet storyteller with the mind and hands of a cook.

Sharing his childhood memories, his learnings, the divinity associated with him being a cook, and how he found a perfect partner and an even better cook in his wife, Ranveer Brar speaks magic.

Now with his multiple acting projects coming along, and building a career as a chef globally while maintaining a balance as a husband and a father, the episode of Ranveer Brar’s chat with Karishma Mehta in the “How The Hell Did I Do It?”, a Humans of Bombay Original Talk Show is simply awe-inspiring.

Mehta: It all began in Lucknow, which you mentioned has a very special place in your heart because Streets of Lucknow is where you discovered your calling or your passion. Can you tell us a little bit about that, about your childhood?

I’m very proud of my small-town roots, I think, I always say, small towns, chhote shehar jo aapko ek jazba dete hai, aur ek fight jo aapke andar dete hai, ek rebel jo aapke andar zinda rakhte hai, woh bade shehar nahi kar sakte, ( the attitude, the fight the ambition and the aspirations a small town give you, can’t be found in a big city) and for me, that’s what Lucknow stood for.

It stood for challenging everything that you saw. It also stood for the time that people have towards the finer things in life, like food, poetry, and dance. Whether you like it or not, growing up in a city like Mumbai, you’re always a part of a hustle. And sometimes I look at my son and I realise, if I don’t stop running, subconsciously, he’s just going to start running with me.

And small towns, give you a different kind of hustle. They give you the hustle to break away from the rat race, rather than be a part of it. And I think that, is what Lucknow has given me. And as I said, I’m also proud of being a small-town kid. There is this big iron which is leveling our (big) cities. All the cultures are sort of becoming a multicultural ensemble – whether it’s Bangalore or Mumbai or all big cities. (They) are becoming this leveled, multicultural, similar looking, similar energy, sort of a vibe. Small towns have a singular culture and a singular energy and a different energy. They don’t like being leveled. They have a character – Hyderabad ka ek character hai and they wanna keep it like that, Lucknow ka ek character hai. So the importance of fighting for the character that you have and who you are is also a very small-town thing.

Recipes to enjoy on a Rainy Evening(IANSLIFE)

The smaller the town, the bigger the fight not to be leveled out and just be made into another, lowest common denominator of culture.

Mehta: Walk us through your, the first time you made a dish and fed it to your family. What was that experience like?

So the first time actually I made a dish was not for the family, it was in the Gurudwara. As a kid, my grandfather used to drag me to the Gurudwara. He was an ex fauji. And his unit, even though it retired, his unit Gurudwara was a 20-minute cycle ride. Every Sunday, that fauji culture of going to the Gurudwara, he couldn’t get off it and he needed some company.

He used to take me, behind the cycle. Then as a kid, how long will you sit with your hands folded inside a Gurudwara, right? So I used to go around, play around and they said, “nahi, boundary ke bahar nahi jaana, kho jaayega”

So there was this place where we used to cook Langar. I found my comfort. I sit and watch them cook, more for just being away from, haath jod ke na baithna pade. Yaha pe jyaada se jyaada kya hoga, yahi bolega na, yeh laa de, laa denge.

That’s how I got there. I never cooked. It was just good fun seeing a lot of action. You are in the middle of the action, not having to sit inside. And then one day they asked me to cook because the lady used to cook gud waale chawal,  she’d gone to visit her mother. They said, “He can make it right?” Because he’s seen it for so many years. And I wasn’t really confident because I’d only seen it. But then I made it for the first time and it turned out fairly decent. Again, I think it’s just the repetitiveness of seeing it so many times. Every Sunday for three years, four years, if you see the same thing being made, it sort of registers in the subconscious. Thoda woh tha, and thoda, I always believe it was the moment and the place where you’re cooking. When you’re cooking a Gurdwara, things become a little more divine. So that Gud wale chawal was the first thing I cooked. My dad still calls me a Langari because you know, I started with Langar.

Mehta: Did you continue to cook even after, at the Langar?

I did. I think till 13-14, I was very active. Initially, you go there because it’s a habit. Later you go there because you get greedy. Ye maang leta hu, arre mera ab board aane wala hai, main chala jaata hu thod. Let me just continue that. You later become greedy because you want things from God.

So then later that relationship developed of wanting things. Every Sunday, go and ask for something. Agla exam, then the next one. And then again, so because you had a familiarity with the people who were cooking rather than the people who were inside. So you eventually, aap maathha tek ke bahar hi aajaate the, langar mein help kar dete the. So that’s how it continued after my grandfather passed away. The connection to the Gurudwara stayed. Then break ho gayi, because you were into education. Then it started again in Delhi when we started off with the Taj, in 1998 at a salary of 3,612 rupees. We were HoMTs management trainees. So we used to end up with no money by the 15th day of the month. Then, I started going back to the Gurudwara. Initially I used to go there because we had no money, so we used to eat in the Langar.

And then later on, we also started feeling bad. Yaar hum log chef hai, free mein khaane ke liye baith jaate hai har mahine, so then I gradually went back to cooking. Kabhi daal bana di, Kabhi Sabzi bana di. That was a big Gurudwara. 1000 -1200 logo ka khana banta tha. But then you’d also grown bigger and now you are doing this professionally also. So it was easier. That’s when I sort of completed the circle. It’s very funny you asked me that because now it’s just all coming back. So that’s when I connected to this cooking in the Gurudwara and what it really meant to me. And then again, you got busy with your life.

And then I moved to the US. And Gurudwara wasn’t really a part of my life. There were other things to do, and then when everything tanked. Things weren’t doing well for me. My restaurant tanked, and I really had no money, so I had to go back to eating in the Gurudwara again.

 Mehta: Did entrepreneurship come to you naturally or is it something that, again, you just went and put in the hard work, hustled, and got through that?

My entrepreneurship journey started when I moved to the USA in 2004, 2005. It did not come to me naturally. I think, you know, you’re an artist and a professional first, and when you’ve been an artist and a professional for a really long time, entrepreneurship isn’t the first, isn’t the easiest transition.

I think what I felt was, you know, whatever you were doing in India was great. You were an executive chef in a five-star hotel. You were looking at multiple hotel kitchens and all that but you started off with a certain relationship to food, which is cooking it yourself. I wasn’t getting enough to cook it enough and that’s why I thought, okay, let me just go back to a restaurant, running a restaurant. Because then you can sort of cook it yourself. Go back to understanding with the whole touching, moving, and inspiring bit. And that’s what I did. So I partnered in a small restaurant. We said, we’re gonna set it up. I was just happy that I was cooking again and that was the motivation to go to the US.

The restaurant did well initially, but then the recession set in. When you open a restaurant you cannot just email and get things done, you know, you gotta be a lot more hands-on. I had to make that transition. It took me some time to make that transition. Also, you were cooking for a different culture with a different background and you know, so for me, there was a huge learning.

It was a learning that I would, I was not ready for and so I did not really adapt well to it in the first couple of years till I actually realized that I wasn’t probably as good as I thought. And I need to step back, stop, understand who I am and what my food is, and what is it that I really wanna say with my food. What do I stand for? And answer those basic questions for myself rather than take pride in, the fact that whatever I do, I do really well and I think that took me some time to really understand who I am and it sort of worked out. We have six odd restaurants again in the US and they’re doing all right.

But more than that, I think that that switch to entrepreneurship happens when you have the courage to, you know, to rub everything off the board and say, it doesn’t really matter about yesterday, I’m, I’m willing to, Again, all over again.

Mehta: Was it a difficult time to cope with this? Looking at it in hindsight that maybe I’m not as good or the fact that the restaurant shut down. You mentioned in one interview that you were almost homeless,  these are very serious things to be dealing with at a young age, right, in your twenties. What was it like back then? How, how did you cope? How did you give yourself hope?

Human psychology is the first thing you do is denial. First, you deny it like it cannot be happening to me. When you’re done and tired with the denial bit then the acceptance sets in to say, hey, you know what, it is happening to me and you know, there are things that need to change.

And the third is the change when you really make those changes and make a difference. So I went through the entire circle. I think I denied it for the longest time. That part took a lot of my energy, and I denied it for the longest. It can’t be happening to me. I mean, you know, I was the youngest and the best in India, and how so?

I think that whole circle of denial, acceptance, and change is how it broke down for me. Of course, it’s difficult, I think, to accept the fact that you’re not as good as you thought you were and that you’ve placed your entire life on this, and that’s all you’ve done all your life. You’ve not taken days off and you’ve worked for 18 to 20 hours a day. Accepting the fact that you’re not as good as you think was the toughest part for me. Because then you have to really go back and ask yourself a lot of tough questions and that was tough.

ALSO READ-Ranveer Brar wants to make ‘Coriander’ a national herb

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‘Daawat-e-ishq’ during the month of Ramadan

Try the superb chicken and paneer changezi for sure.. Explore by yourself so that you can suggest others…reports Asian Lite News

The month of Ramzan and the charm of Old Delhi! Even if you haven’t paid a visit to the Jama Masjid Road during this time yet, you must have heard loads of stories about this place from your friends. All these stories must be connected by a single thread, which is called food.

From juicy kebabs to Shahi Tukra, from fresh sharbat to sheermal… this place can be termed as the ‘heaven’ (Jannat) for the food-lovers. To increase your gastronomic appetite, let’s walk through the lanes of Jama Masjid Road which invites people from different parts of the world to savour their delicacies, especially during the month of Ramzan. The festive glory remains incomplete if you haven’t tasted the kebabs and nalli here!

Qureshi Kebab Corner – Situated just opposite Jama Masjid, this is a place for juicy and succulent kebabs. This is a must one in your list.

Haji Mohd. Hussain – For some juicy succulent fried fish and fried chicken taken out fresh from the frying pans to your plate, this is the address you need to search for. This place is located close to Al jawahar and Karims and serves some lip-smacking meats.

Aslam Chicken – You can’t miss this place for the legendary butter chicken. It’s not your usual gravy butter chicken. It’s a tandoori chicken topped with real butter. Try this with a Roomali Roti and write a food blog later.

Haji Shabrati Nihari Wale – For outstanding Nihari with a khameeri Roti, this is the place. Must try the brain curry too. The Nihari is cooked for for 8-10 hours. So it’s no wonder that it’s tender and the gravy is just outstanding.

Karim Hotel – Visit this place only for the legendary value. Try some kebabs and mutton stew here nonetheless.

Al-Jawahar – Try the superb chicken and paneer changezi for sure. Explore by yourself so that you can suggest others.

Cool Point: Even though you will find the entire street lined with shops selling the melt-in-mouth delicacy of shahi tukda and freshly made phirni and kheer each evening of this entire month, Cool Point serves the most heavenly form of it. The royal bread pudding, topped with rich dry fruits is considered as the must-have ones prepared specifically for the occasion.

What are you waiting for now? Book your date before Eid and savour all your favourite delicacies with your loved ones! (ANI)

ALSO READ-Ramadan special Keema Mutton samosa

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Food Lite Blogs Recipes

Summertime beverages to beat heat

In order to beat the heat as we embrace summer, let’s rehydrate and restore our bodies with some of the best summer drinks. Here’s a selection of summertime beverages that you simply must try.

AAM PANNA

A cool summer beverage composed of raw mango pulp, cumin, and mint leaves. Aam Panna is a popular Indian drink that is both energising and refreshing. It aids in resisting the sweltering heat and quickly hydrates you.

Ingredients

Green mangoes 500 gm

Sugar 1/2 cup

Salt 2 tsp

Kala namak (black rock salt) 2 tsp

Roasted and powdered cumin seeds 2 tsp

Finely chopped mint leaves 2 Tbsp

Water 2 cups

Method

Boil the mangoes till they become soft inside, and the skin gets discoloured. When cool enough to handle, remove the skin and squeeze the pulp out of the mangoes. Mix all the ingredients together, blend, and add 2 cups of water. Put some ice in the glasses and pour the Panna over them.

ICED JALJEERA

An energising beverage filled with flavour. Serve cold to instantly cool you off!

Ingredients:

Tamarind Pulp 125 Gram

Mint Leaves 3 tbsp

Ground Cumin 1/2 tsp

Ground Cumin, roasted 3/4 tsp

Grated Jaggery 50 gram

Black Salt 4 tsp

Ginger Salt (Gourmet Flavoured Salt), Grated 1 tbsp

Lemon Juice 3-4 tbsp

A pinch of Chilli powder (Kashmiri mirch)

Garam Masala 1/2 tsp

Water 1/2 litre

Method

For the Jaljeera, add all the ingredients in a food processor and blend it together. Chill overnight. Then strain and freeze it. Garnish the drink with some Boondis and serve.

Summer drinks to beat the heat.(photo:IANSLIFE)

SATTU SHARBAT

This delicious summertime treat, Sattu Sharbat from Bihar is well-known for its cooling qualities. It has its own variations in states like Punjab, Madhya Pradesh, and Uttar Pradesh and is well-liked nationwide.

Ingredients:

Chana Sattu, fourth cup

Chilled water 4 cups

Lemon juice 2 teaspoons

Roasted cumin powder, half teaspoon

Mint leaves, 2 teaspoons (chopped)

Black salt to taste

Green chilli, 1 (chopped)

Raw mango, 2 teaspoons (grated)

Method:

Add all ingredients to a jug and mix well. Serve in glasses along with some ice cubes. Garnish with more mint leaves.

MANGO LASSI

A fresh approach to the beloved lassi. Mango pulp and creamy yogurt were combined with a tonne of ice.

Ingredients:

Curd 125 Ml

Iced water 200 ml

Ice 8 cubes

Mango chopped 1

Sugar 1 tbsp

A pinch of dried mint

Method:

Whip all the ingredients together in a blender. Serve chilled.

BARLEY WATER

Barley water, an amazing beverage that our ancestors used in their daily diet since the birth of civilization, is an antiquated remedy or an elixir for good health. Barley is a powerful grain that has long been used to prepare cereals, serve as a substitute for rice, and prepare other delicacies that are distinctive to different regional cuisines.

Ingredients:

Pearl barley 1/4 cup

Water 4 cups

A pinch of salt

A drizzle of honey (optional)

A lemon rind (optional)

Method:

Heat the water and pearl barley in a saucepan and bring it to a boil. Add the salt and let it cook on a low flame for 30 minutes. You can muddle the grains a little, using a spoon. Strain it into a glass, tip in a lemon rind, and drizzle with a little honey on top. Let it cool completely. You can also keep it in the refrigerator for 30 minutes and then have it.

ALSO READ-Mouth-watering Gujarati dishes

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Food Lite Blogs Restaurant Reviews

Inferno: Exquisite Food at its best

Inferno is the ideal place to unwind while savoring exquisite food and drinks that will whisk you away to a world of luxury and indulgence. A feature by FnB columnist Riccha Grrover for Asian Lite International

Suited for every palate the options for varying tastes and choices are in plenty; the cafe provides a range of food and drink concoctions, offering everything from fast paced quick snacks to lavish meals.

Masala Paneer Tikka, Afghani Malai Chicken, Mirchapur Paneer Tikka, and many more delectable dishes are available on the menu for discerning diners. Additionally, the café offers a variety of drinks including smoothies, tea, soft drinks, and mocktails.

The cafe’s charming atmosphere is the perfect setting for chilling out while enjoying some delectable food and beverages. A leisurely lunch or a brief break are both welcome at the cafe. Diners can savor some delish food while taking in the lively ambiance, making their trip to Inferno Noida memorable.

Those seeking a pleasant café experience with a dash of luxury and class should head to Noida’s Inferno café Advant Navis, Noida. Attentive service, attention to detail with respect to overall dining experience, the upbeat vibe, the chic decor, the music, the eclectic menu options, food presentation and amazing taste, it is all top notch, making a visit to inferno a memorable experience. Highly Recommended.

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Mouth-watering Gujarati dishes

Another delicious and crispy typical Gujarati street snack is Patra. It is a bite-sized, rolled-up snack similar to Khandvi. Arbi ka patta, however, is used to make Patra. This quick and simple street cuisine is steam-cooked…writes Olivia Sarkar

We love Gujarati food because it is tangy, sweet, and somewhat spicy. Gujarati cuisine, a vegetarian’s delight, combines basic vegetables with mild spices to make mouth-watering dishes that will have you licking your fingers. If you visit Gujarat, or live in Gujarat don’t forget to sample some of the mouthwatering local fares.

Khandvi

This delicate meal is folded up and is one of the most well-liked Gujarati snacks. It contains curry leaves, coconut, and mustard seeds in addition to being made with gram flour. This melt-in-your-mouth snack goes perfectly with a cup of tea.

Handvo

This delicious dish is made using a flavourful concoction of rice, lentils, coriander, buttermilk, flour, and bottle gourd. This dish can be served with any chutney of your choosing.

Patra

Another delicious and crispy typical Gujarati street snack is Patra. It is a bite-sized, rolled-up snack similar to Khandvi. Arbi ka patta, however, is used to make Patra. This quick and simple street cuisine is steam-cooked.

Dabeli

Dabeli is one of the popular Gujarati street foods that is enjoyed not only in the state but also throughout the entire country. The best aspect of Dabeli is that each person can alter the traditional dish to suit their preferences. Don’t forget to add garlic chutney if you want it hot!

Fafda and Jalebi

Enjoy the delicious flavour of jalebis while balancing it with a bite of Fafda. These two snacks are commonly mixed together and frequently taken in excess. Gram flour, turmeric, and cardamom seeds are used to make fafdas, which are then fried into long, crispy strips and served with chutney on the side. Jalebis are also produced by deep-frying a batter consisting of maida flour and then drenching it with sugar syrup.

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