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Recipe : Pineapple Salsa

Introducing a delightful burst of flavour to elevate your culinary creations: pineapple salsa! This vibrant medley combines the juicy sweetness of pineapple with zesty lime, crisp red onion, cilantro, and a hint of jalapeño for a perfect balance of tangy and spicy. Whether paired with grilled chicken, served atop fish tacos, or enjoyed as a refreshing dip, this pineapple salsa promises to tantalize your taste buds and transport you to a tropical paradise with every bite.

Ingredients

1. pineapple – 1 cup (diced)

2. green bell pepper – ½ cup chopped

3. red bell pepper – ½ cup chopped

4. onion – ½ cup chopped

5. cucumber – ½ cup chopped

6. tomato – ½ cup chopped

7. pomegranate – ½ cup chopped

8. lime juice – 2 tbsp

9. pepper powder – ½ tsp

10. red chilli flakes – ½ tsp

11. cilantro – 2 tbsp

12. salt – as required

Method

  1. Combine a colourful array of freshly chopped pineapple, bell peppers, onion, cucumber, tomato, and pomegranate seeds in a bowl. Squeeze in the vibrant zest of lime juice, sprinkle with pepper powder and red chili flakes, and garnish with fragrant cilantro leaves. Season with a pinch of salt. With gentle yet purposeful motions, blend all the ingredients together until they harmonize into a symphony of Flavors and textures.
  2. Pair this pineapple salsa with crispy crackers, savoury tacos, succulent seafood, and crunchy tortilla chips. Let each bite be a celebration of flavours, as the vibrant salsa complements and enhances the essence of every dish it accompanies.

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Grilled Vegetable Pasta Salad Recipe for Winter

Italian food is one of the few global cuisines that Indians are truly obsessed with. Italian food regularly features on the dining tables of most urban Indian households, and more often than not, we fall back on pastas, pizzas and many more to satisfy our cravings for a good meal.

Here are some winter recipes from Del Monte to make your menu more interesting.

Grilled Vegetable Pasta Salad with lemon sesame dressing

Ingredients:

250 grams penne pasta, 2 small size zucchini, thinly sliced, 5 baby corns, thinly sliced, 50 grams frozen peas, few basil leaves, 2 lemons, 1/4 cup extra virgin olive oil, 1 tablespoon sesame seeds, 1/4 cup parmesan cheese, chili flakes (optional), salt pepper

Method:

Squeeze lemon juice in a mason jar or a small bowl and add salt and pepper to taste.Then, add parmesan cheese along with sesame seeds and extra virgin olive oil. Give it a whisk and set it aside to be used later.

Bring a big pot of water to boil and add 1 tablespoon salt to it. 

While the water boils, heat a grill pan and drizzle some oil. Layer the sliced zucchini and baby corn. Allow it to cook for a couple of minutes in high heat and then ip it. If the pan is small, grill the veggies in batches.

Once the water is boiled, drop the penne pasta and cook for 8 minutes or until it’s cooked to al dente. At the last minute, drop the frozen peas and allow them to soften.

Keep a serving bowl ready. Once the pasta is done, drain it along with the peas and put it in the bowl along with the grilled veggies. Pour the dressing and give it a toss. Scatter some basil leaves and shave some parmesan cheese on top. Serve warm or at room temperature.

Marinated Green Olives with Garlic & Rosemary

Ingredients:

150 grams Del Monte Pitted Green Olives (drained), 1.5 teaspoon Dried Rosemary, 1/2 tsp Lemon Zest, 4 Cloves Garlic (crushed), 1 pinch Kosher salt, 1 tsp Extra Virgin Olive Oil

Method:

Heat oil in a pan and saute crushed garlic and rosemary.

Add lemon zest and drained olives and saute till aromatic.

Cool and transfer the olives in a large bowl.

Cover with cling wrap and refrigerate for 2-3 hours before serving.

Serve marinated olives as an appetizer in small bowls with toothpicks.

ALSO READ-SPAGNOLETTI: An All-Day Italian and Pasta Lab

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Discover Japanese Culinary Delights

Chef Vikram Khatri shares a hearty recipe that help you experience the mild flavours of Asian cuisine.

Mushi Dori steamed chicken

I always felt to keep one more chicken starter, which has to be non fried. So this steamed chicken has delicate flavours of Japanese herbs just melts and tastes fantastic with Miso Hollandaise.

Baked Avocado

The buttery Plump Avocado with curried vegetables paired with healthy Buckwheat noodles is the healthy munch from Guppy’s winter menu.”

Grilled Artichoke and tomato

I Am always fond of artichokes and here they are paired with dashi poached tomatoes and on the bed of Quinoa and cauliflower porridge.

Wok-fried Soft shell crab

A perfect seafood option from Winter Sea. I just thought of dedicating it to my last meal in Singapore

Black Chicken Nabe Hot Pot

The best from Guppy’s winter menu and my personal favourite. A perfect community meal where the black chicken comes from MP Kadaknath has all good nutrition and at Guppy it gets double with all winter vegetables and soul, comforting soup, all of which is packed in a cast iron pot and served on live fire stove.

Home Chef can try the following recipe

Black Chicken Nabe

Ingredients

8 cups chicken stock

1 large piece of kombu (about 3 inches)

2 Country Black Chicken ( kadak nath) deboned , Boneless leg and breast cut into thin strips( 0.5 inch approx)

2 leeks, sliced into 2-inch diamond shape pieces

1/4 small head Chinese  cabbage, cut into bite-size pieces

4-6 medium shiitake mushrooms, sliced

1 medium carrot, peeled, cut into 2-inch pieces, and thinly sliced lengthwise

2 teaspoons salt/Soy (adjust to taste)

2 heads baby bok choy, cut into bite-size pieces

1 medium radish, peeled, cut into thick

7-8 tablespoon Ponzu

Method

Put the stock and kombu (if using) in a Japanese Nabe, or other cooking pot. Heat over medium-high heat. As stock start simmering, remove the kombu.

Add the chicken and simmer over medium heat for 10-12 minutes (Depending on the size and age of chicken used, large chicken requires more time).

Add salt/soy in the stock. Check and adjust

Add the cabbage, baby Pok Choy, carrots, mushrooms, radish and leaks, arranging each ingredient in a separate, neat bunch. Sprinkle the salt over the ingredients in the pot.

Cover the pot and bring the liquid to a simmer. Simmer for 6 to 8minutes. Reduce heat if stock starts to boil.

Skim off any scum from surface of liquid while the nabe is cooking. Check for doneness and add more stock if required.

Serve entire Nabe bowl on the table. Serve the ingredients together with the broth in small bowls. Ponzu sauce can be added as desired. Serve with hot steamed rice.

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Baking Day for Kids and Couples Alike

Kids with no playdates? Spend a day getting messy together in the kitchen baking peanut butter cookies and cake.  Couples can spend whip  up a storm and top it off with sinful alcohol infused dessert.
 
Cocoa Cellar is a patisserie based out of Mumbai delivers alcohol infused dessert. Their menu features options like Sacher Torte, Kahula & Coffee Macarons, Amarula & Dark chocolate cupcake and Whisky & Cashew Cookies. Devashree Muni, Owner, Cocoa Cellar who has trained at Le Cordon Bleu in Sydney, Australia, has designed and created these goodies

Here are two recipes by  Cocoa Cellar in which you can choose to include or exclude the alcohol. Both versions taste equally great.


Madeira Cake

INGREDIENTS

Unsalted Butter         180 g

Castor Sugar            180 g

Orange Zest              1 no.

Lemon Zest               1 no.

Eggs                         165 g

Cake Flour                100 g

Corn Flour                100 g

Almond Meal              80 g

Baking Powder            5 g

Salt                           pinch

Lemon Juice             1 no.

Sour Cream               50 g

Orange Juice            1 no.

Citron                         50 g

 
METHOD

 Line a 1/2kg cake tin.

Cream the butter, sugar until light and aerated. Add the zest and eggs.

Sift all the dry ingredients.

Add lemon juice, orange juice and sour cream. Mix it well and whip.

Gently fold all the ingredients through the butter mix.

Bake at 180 °C for 30 minutes or until cooked.


Peanut Butter Chocolate Chip Cookie

INGREDIENTS

Flour                      315g

Baking Soda          1 tsp

Salt                     3/4 tsp

Butter                   225 g

Peanut Butter       370 g

Brown Sugar       160 g

Castor Sugar        160g

Eggs                      2 no.

Vanilla Extract       2 tsp

Chocolate Chips   320 g

METHOD

Cream butter and sugar until light and fluffy

Add vanilla extract and eggs and beat well

Sift the dry ingredients in a bowl and add it to the egg mix. Add the salt and mix.

Stir in the chocolate chips.

Refrigerate the dough.

Form dough balls with a spoonful of peanut butter in each ball in the centre

Bake at 180 °C for 12 minutes

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Healthy Spinach Crepes

Ingredients

  1. Spinach – 1 cup
  2. Ground Rolled Oats – 1 cup
  3. Egg – 1
  4. Cumin Seeds – ¼ tsp
  5. Ginger – 1/4tsp [roughly chopped]
  6. Salt – as per your taste

Ingredients for filling

  1. Capsicum – ¼ cup [thinly sliced]
  2. Carrot – 2 tbsp [grated]
  3. Beetroot – 2 tbsp [grated]
  4. Paneer – 100gms [crumbled]
  5. Cabbage – 2 tbsp [sliced]
  6. Soya Sauce – ½ tsp
  7. Schezwan Sauce – ½ tsp
  8. Pepper Powder– ½ tsp
  9. Salt – as per your taste
  10. Mayonnaise – to spread

Method for crepe

  1. Take a blending jar add the spinach, oats, egg, ginger, cumin seeds and salt. Blend into a smooth paste adding some water.
  2. Heat a non – stick pan or tawa and spread some butter, pour a ladle full of batter in the centre of the pan and spread it out to form a circle.
  3. Cook it till it becomes crispy. Pour few drops of oil or butter. Flip the crepe and cook it for a few seconds. Transfer to a plate and keep aside.

Method for filling

  1. Stir – fry the vegetables on low flame with some oil or butter for 5 mins.
  2. Add the crumbled paneer. Next add the schezwan sauce, soya sauce, pepper powder, salt and mix everything well. Switch off flame

Method for assembling

  1. Spread mayonnaise on the crepe.
  2. Add the stir- fried vegetables on the crepe.
  3. Roll the crepe to form a wrap and serve.

ENJOY YOUR CREPE!

ALSO READ-Recipe: Easter Simnel Cake

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Caara Introduces a Delectable Summer Menu

This Summer, the restaurant invites you to indulge in a delicious array of dishes that showcase the best of local and international flavours. From the Mini Herb Sourdough Pizzetta, topped with fresh mozzarella to the refreshing Summer Mango Avocado Arugula & FarmLove Herb Salad, every bite is a burst of summer goodness…reports Asian Lite News

Caara, renowned for its commitment to creating delectable cuisine and unforgettable dining experiences, announced a New Seasonal Menu, available in all outlets and for home delivery as well.

The restaurant understands that great food begins with exceptional produce, that’s why it takes pride in sourcing locally from their chemical-free farms. They support local artisans and carefully select the finest ingredients from around the globe to create memorable meals every season. Their dedication to quality ensures that every dish is a celebration of flavour and freshness.

This Summer, the restaurant invites you to indulge in a delicious array of dishes that showcase the best of local and international flavours. From the Mini Herb Sourdough Pizzetta, topped with fresh mozzarella to the refreshing Summer Mango Avocado Arugula & FarmLove Herb Salad, every bite is a burst of summer goodness.

The menu also offers the Alice Trio Beans on a French Baguette Toast, a perfect blend of textures and flavours. The Pesto Alla Genovese Rigatoni with Black Pearl Garlic is a pasta dish that will transport your taste buds to Italy enhanced by the wholesome goodness of black pearl garlic. For a refreshing option, the Chilled Gazpacho Soup is a perfect choice to start a meal on a hot summer day. The Seasonal Rainbow Carrot Slaw with Tahini Dressing offers a vibrant and healthy side dish, while the Gorgeous Himalayan Sautéed Asparagus adds a touch of elegance to any meal. Complete the meal on a sweet note with a Seasonal Fresh Mango Tart, a delightful treat that captures the essence of the summer.

OUTLETS:

•             CAARA AT OGAAN, MALCHA MARG – 3&4, Malcha Marg, Block C, Market, Chanakyapuri, New Delhi.

•             CAARA AT OGAAN, THE DHAN MILL – No 40, The Dhan Mill, 100 feet road, Chattarpur, New delhi.

•             CAARA AT PURE HOME LIVING, KHAN MARKET – Shop no. 34, 2nd Floor  Khan Market, Rabindra Nagar, New Delhi, Delhi 110003         

•             THE SANGEET SHYAMALA CAFETERIA by CAARA – No 40, The Dhan Mill, 100 feet road, Chattarpur, New Delhi.

•             CAARA Cafe – The Tin Whistle – 17, Kasturba Gandhi Marg, British Council, Connaught Place, New Delhi.

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Revamp Your Navratri Dining Experience

Feeling bored of eating the same old Navratri recipes year after year? We’ve got you covered with 5 tantalizing options that blend tradition with a modern twist, promising a culinary experience like no other.

Each cuisine is crafted to fuel your body and uplift your energy and spirits during this festive season in a healthy way. So, why wait? Dive into the culinary delights of Navratri at these special places:

Anardana

Step into Anardana’s Navratri Extravaganza! The Special Menu fuses tradition with a twist! From Shakarkandi ki Chaat to Sabudana Papad, starters kick off the fun. Dive into Kuttu Puri, Shahi Paneer, and Samak Ke Chawal for the main course. And don’t miss the Sabudana ki Kheer for a sweet finale! It’s a feast you won’t forget!

Location: Max Square Noida, Sector 129

Punjab Grill

Get ready to groove at Punjab Grill! It has a specially crafted festival thali, packed with a mouthwatering mix of dishes for an epic dining adventure. Dive into the Vrat Vali Lassi, Amaranth Shakarkandi chaat, Khoya Paneer Makhana, Anari Shahi Jeera Aloo, and top it off with Khatta Meetha Ladoo dessert. And that’s just the beginning! Taste the flavours of tradition with a funky twist.

Location: Janpath, Connaught Place, New Delhi

U Kitchen by Ferns N Petals

Step into a world of flavour and festivity with U Kitchen’s specially curated Navratri Delights, designed to elevate your Navratri celebrations to new heights! Embark on a culinary journey with signature Sago Cutlets, crispy on the outside and melt-in-your-mouth soft on the inside and Makhana Chaat, where crunchy makhana pops meet tangy chutneys. Prepare to be wowed by the wholesome goodness of Rajgira Paratha, Sabudana Khichdi Stuffed Bell Peppers for the main course. For the grand finale, indulge your sweet tooth with our delectable Coconut and Pumpkin Halwa, a divine blend of creamy coconut and tender pumpkin, infused with aromatic spices and love!

Location: Chattarpur, New Delhi

Glasshouse by Doubletree Hilton

Hilton is calling all foodies and Navratri enthusiasts for a culinary extravaganza at Glass House Restaurant by DoubleTree by Hilton Gurugram Bani Square from April 9th to April 17th. Indulge in a feast fit for royalty, featuring delights like Kesari Lassi, refreshing salads, flavorful Aloo Mungfali Tikki, crispy Sabudana Papad, and much more. Join the celebration of flavours, traditions, and good vibes this Navratri season.

Location: Baani Square, Gurugram, India

Dana Choga

Experience a tantalizing journey sans onion, garlic, and wheat, perfectly tailored for fasting rituals. The Navratri Thali boasts Singhare ki Poori, mouthwatering Aloo Paneer Cutlets, and zesty Khatti Mithi Arbi, ending on a sweet note with Kesari Coconut Laddoo. Join Dana Choga for a culinary escapade designed to delight fasting devotees.

Location:  Available across all 16 outlets in Delhi NCR

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Recipe: Easter Simnel Cake

Ingredients

Flour 250 g

Butter 250 g

Egg 5 nos

Caster sugar 100 g

Brown sugar 150 g

Brandy 25 ml

Raisins 25 g

Blackcurrant 25 g

Cashew nuts 25 g

Orange zest 10 g

Lemon zest 10 g

Dry fig 25 g

Cherry 25 g

Almond paste 150 g

Apricot jam 25 g

Method:

Preheat the oven to 180 degrees Celsius for 10 min. In a mixing bowl place butter and sugar and keep mixing at in slow speed. Add egg one at a time and let mix completely in the batter once mixed well reduce the speed. Add flour, dry fruits, and a brandy mix without lumps. In an 8 inches baking dish pour the batter and bake it for 25 minutes. Cool down the cake for 30 min after baking. Apply the apricot jam on top of the cake.

ALSO READ-Recipe: Carrot Overnight Oats

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Recipe: Carrot Overnight Oats

Ingredients

  1. Oats – 1 cup
  2. Chia Seeds – 1 tbsp
  3. Cinnamon Powder – ¼ tsp
  4. Carrot – ¼ cup [grated]
  5. Milk – 1 cup
  6. Maple Syrup – 2 tbsp
  7. Yogurt – ¼ cup
  8. Walnut – 2 tbsp [chopped]
  9. Raisins – 1 tbsp
  10. Salt – a pinch

Method

  1. In a container, combine oats, chia seeds, cinnamon powder, grated carrot, milk, maple syrup, yogurt, chopped walnuts, raisins and salt.
  2. Whisk to combine all the ingredients. Close the container and refrigerate it overnight.
  3. Stir well the next morning before eating. Top it with some  greek yogurt, chopped walnuts, raisins and grated carrots.

ENJOY!

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Recipes for Busy Women on the Go

Micromanaging housework and making healthy meals for family members while juggling a work schedule is nearly impossible without some assistance.

Biswarup Chatterjee, executive chef at Hilton Garden Inn, New Delhi, shared helpful advice and recipes for women on the go who want to maintain a healthy diet while advancing in other areas of their lives.

Try the following recipe to enhance your holistic diet experience:

Aushadhi Concoction

Ingredients:

•             10 gms Ashoka

•             10 gms Shatavari

•             10 gms Ashwagandha

•             10 gms Lodhra

•             10 gms Garcinia

•             01gms Saffron

•             10 gms Lemon grass stem

•             15 gms Turmeric fresh

Method:

•             Take 500 ml of water and soak all the ingredients overnight. Boil everything together for at least 10 minutes and strain it through a muslin cloth. Enjoy hot.

Raggi Idly Burger

Ingredients:

•             500 gms Raggi flour

•             10 gms Yeast

•             1 kg Soya chunks

•             500 gms Grated fresh coconut

•             50 gms Roasted chana dal

•             20 gms Green chilly

•             5 gms Black mustard seeds

•             300 gms Lactose-free cheese

•             200 gms Rocket lettuce

•             200 gms Tomatoes

•             200 gms Chipotle mayonnaise

•             50gms Onions red

•             30 gms Garlic peeled

•             50 gms Cajun spice

•             200 ml Olive oil

•             Salt as per taste

Method:

•             For raggi idly make a batter of raggi and 300 ml of water and yeast. Cover it with a plastic wrap and keep it overnight to ferment. Use an idly mould and steam the idly.

•             Take 100 ml of olive oil in a pan, add onion and garlic and sauté till translucent. Add the soya chunks in that and keep cooking for 10 minutes and add Cajun spice and salt as per taste.

•             Continue cooking till all the water has been absorbed. Run the mixture through a mincer to get it finer and make patties of 150 gms each. Grill the patties in a pan till it gets crisp from outside.

•             For the coconut chutney- Take 50 ml olive oil in a pan add mustard seeds, chana dal & green chillies and sauté it. In a mixer grinder add the mixture and fresh grated coconut and bled it with 50 ml of water.

•             Arrange the burger- Spread the chipotle mayo on the idly and top it up with, tomato slice patty, rocket lettuce & cheddar cheese.

•             Serve the idly burger with freshly grated coconut chutney.

Norwegian Salmon Gravlax & Sous Vide Egg Benedict

Ingredients:

•             500 gms Salmon fillet

•             10nos Organic eggs

•             250 gms Lactose-free butter

•             250 gms Multigrain loaf

•             100 ml Olive oil

•             20 gms Crushed pepper

•             20 gms Dill leaves

•             30 gms Lemon juice

•             500 gms Himalayan pink salt

•             400 gms Sugar

•             Salt as per taste

Method

•             Marinate the salmon with dill leaves and lemon juice. And cover it completely with sugar and Himalayan salt and keep it for 24 hours.

•             Remove the salt and sugar coating and the moisture released from the fillet. Dry it completely using a paper towel. Slice it thinly.

•             Sous vide 5 eggs using sous vide machine and food-grade plastic bags at 70 degrees centigrade for 30 minutes.

•             Make hollandaise sauce using lactose-free butter, lemon juice, and crushed black pepper.

•             Toast the multi-grain bread in olive oil, and top it with sliced salmon, eggs and hollandaise sauce. Use a dill leaf for garnishing.

Hair Bless Granola Bar

Ingredients

•             100 gms Almond

•             100 gms Peanuts skin less

•             100 gms Walnuts

•             250 gms Sunflower seeds

•             50 gms Flax seeds

•             100 gms Rolled oats

•             100 gms Cornflakes

•             100 gms Fruit loops

•             200 ml Floral honey

•             15 gms Cinnamon powder

•             100 gm Brown sugar

•             200 gms Mixed dried berries

Method

•             Crush the sunflower seeds and remove the outer shells, take all the nuts and seeds in a tray and toast it. Crush the mixture roughly and keep it aside.

•             In a pan take honey, sugar and cinnamon powder and cook it until it gets lightly caramelised. Mix everything and roll it into a slab. Bake it at 140 degrees centigrade for 15 minutes and let it cool.

•             Cut it into a bar shape and serve.

Raspberry Indulgence

Ingredients:

•             500 gms Sugarfree dark chocolates

•             1 L Almond milk

•             100 gms Fresh raspberry

•             250 gms Cream cheese

•             100 gms Icing sugar

•             200 gms Oats

•             150 gms Dry berry powder

Method:

•             Blend all the aforementioned ingredients till it becomes smooth. Garnish with fresh raspberry and icing sugar, and serve it in a glass. The recipe is for a minimum serving of five portions.

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