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Recipe : Pistachio Soup

Pistachios are a complete protein source with all 9 amino acids which aids in anti-aging, mental and physical health, promoting better skin and hair. This multifaceted plant- based superfood is a must have in one’s fitness journey. Pistachios can be explored with both sweet and savoury dishes.

American Pistachio’s legacy continues in the Indian and International market. These California grown pistachios are healthful and delicious with an intense green colour, and are one of the most versatile nuts in the market today, popular among all age groups. Chef Tarun Dacha curates a recipes using American pistachios:

INGREDIENTS

150 g California pistachios

5 g Cream

10 g Butter

1 Bay leaf

2 g Thyme

250 ml Veg stock

Salt to taste

For garlic crostini

5 g Garlic chop

1 Slice of French bread

METHOD

First soak the pistachios for one hour then take out from the water and peel it.

In a pan put butter, add sliced onion and cook over slow heat with thyme and bay leaf.

Add pistachios and cream and cook for a few minutes.

Add some vegetable stock, salt and pepper then cook for 10 minutes.

Blend all the ingredients.

Pour the soup in a soup plate or bowl

For garlic crostini

Apply the garlic butter on slice bread, and then toast it under the salamander. Serve the soup with the garlic bread and drop of olive oil

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Sour and Salty Grilled Chicken With Mango Salsa

Ingredients

  1. Chicken Breast – ½ kilo
  2. Garlic paste – ½  tsp
  3. Pepper Powder – ½ tsp
  4. Chilli Powder – 1 tsp
  5. Mixed Herbs – 1 tsp
  6. Salt – as per your taste
  7. Smoked Paprika – 1 tsp
  8. Hung Curd – ¼ tsp

    Mango Salsa

  1. Mango – 1 ( sliced)
  2. Jalapeno – 1 small ( chopped)
  3. Cilantro – 2 tbsp ( chopped)
  4. Red Onion – 1 ( chopped)
  5. Lime – juice of 1
  6. Salt – as per your taste

Method

  1. Wash and clean the chicken breast. Prick them with a fork.
    1. In a bowl, add paprika, red chilli powder, hung curd, mixed herbs, garlic paste, pepper powder and salt. Mix these spices until well combined and rub this on the chicken breasts and keep it marinated for an hour.
    1. Preheat the oven at  200 degrees for 10 mins. Place the chicken on the tray. Grill them for an hour flipping them after 30 mins so that both sides are cooked evenly.

Method for mango salsa

  1.  In a bowl, combine mango,red onion, jalapeno, cilantro, lime juice and salt.
  2. Mix everything and let it sit for 30 mins . Plate the dish with salsa and grill chicken on top.

ENJOY YOUR DELICIOUS GRILLED

CHICKEN WITH MANGO

SALSA

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Chef Tarun Dacha’s American pistachios recipe

Pistachios are a complete protein source with all 9 amino acids which aids in anti-aging, mental and physical health, promoting better skin and hair. This multifaceted plant- based superfood is a must have in ones fitness journey. Pistachios can be explored with both sweet and savory dishes.

American Pistachio’s legacy continues in the Indian and International market. These California grown pistachios are healthful and delicious with an intense green coluor, and are one of the most versatile nuts in the market today, popular among all age groups. Chef Tarun Dacha curates a recipes using American pistachios:

INGREDIENTS

150 g California pistachios

5 g Cream

10 g Butter

1 Bay leaf

2 g Thyme

250 ml Veg stock

Salt to taste

For garlic crostini

5 g Garlic chop

1 Slice of French bread

METHOD

First soak the pistachios for one hour then take out from the water and peel it.

In a pan put butter, add sliced onion and cook over slow heat with thyme and bay leaf.

Add pistachios and cream and cook for a few minutes.

Add some vegetable stock, salt and pepper then cook for 10 minutes.

Blend all the ingredients.

Pour the soup in a soup plate or bowl

For garlic crostini

Apply the garlic butter on slice bread, and then toast it under the salamander. Serve the soup with the garlic bread and drop of olive oil

ALSO READ-Recipe: Cool summer drink

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Turkey roulade with sage and onion stuffing

(By Chef Sandeep Kalra, Director of Culinary, Pullman New Delhi Aerocity)

Ingredients:

. Turkey breast – 200 gm

. Sage – 1 tsp

. Saute chopped onion – 60 gm

. Chopped chicken sausage – 2

. Fresh breadcrumbs – 30gm

. Butter – 20gm

For sauce:

. Chicken or turkey stock – 150ml

. Butter – 20gm

. Refined flour – 20gm

. Dry white wine – 150 ml

. Roughly chopped onion, garlic, carrot, celery- 150gm

Accompaniment:

. Broccoli – 40 gm

. Carrots — 40gm

. Zucchini – 40gm

. Potato wedges – 90 gm

. Cherry tomato – 40 gm

. Seasoning to taste

Method of Preparation:

. Take turkey breast and flatten with mallet or rolling pin, seasoned with salt and pepper.

. In a bowl mix fresh breadcrumbs, sage, sausage, onion and seasoning.

. Place flattened turkey on cling film or aluminum foil, stuffed with sage mix roll tightly with covering all sides by scallops. Place roll in fridge for 40 to 60 minutes to hold its shape.

. For healthy cooking it can be steamed in steamer for 17 to 20 min.

. For baking, preheat oven at 180 degrees C, roast roulade on a bed of roughly cut vegetable for 17 to 20 minutes.

. For sauce: In a pan heat fat add cut vegetable toss with seasoning glazed with maple syrup. In another pan add fat and refined flour mix well for a while add white wine cook for 2 minutes then add stock and juice from cooking tray cook for 6 to 7 minutes sauce is ready.

. Serve succulent turkey roulade with fried potato wedges and maple glazed toss vegetable.

ALSO READ-Recipe: Cool summer drink

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Recipe: Cool summer drink

Ingredients

  1. Cashews – ¼ cup
  2. Almonds – ¼ cup
  3. Sweet Basil Seeds – 2 tsp
  4. Milk – ½ litre
  5. Sugar – as per your taste
  6. Apples – ¼ cup ( chopped)
  7. Mango – ¼ cup (chopped)
  8. Pomegranate – ¼ cup
  9. Pista – 1 tsp (to garnish)
  10. Saffron – a few strands
  11. Ice Cream – 2 or 3 scoops
  12. Ice Cubes – as required

Method

  1. Soak the cashews and almonds in hot water for 30 mins and peel the almonds.
    1. Grind the cashews and almonds into paste.
    1. In a blender add milk, a few strands of saffron, sugar and grinded paste of cashews and almonds. Blend everything together.
    1. Transfer it to a jar, add the sweet basil seeds, chopped fruits and nuts, ice cream and ice cubes.
    1. Serve it in a glass with a scoops of ice cream and garnish it with some fruits an nuts.

ENJOY!

ALSO READ-Cool drinks to help you stay hydrated

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Gently spiced, wonderfully sticky Dates and Tahini Cake

Ingredients

  1. All Purpose Flour – 2 ¼ cup
  2. Granulated Sugar – 1 ¼ cup
  3. Egg – 3
  4. Oil – 1 cup
  5. Baking Powder- 2tsp
  6. Milk – ½ cup
  7. Tahini Paste – ¾ cup
  8. Salt – a pinch
  9. Vanilla Essence – 1 ½ cup
  10. Dates – 1 cup ( kept soaked in 1/3 cup of boiling water)
  11. Walnuts – ½ cup ( chopped)

Method

  1. In a large bowl sift flour, baking powder, salt and keep aside.
    1. In another large bowl beat the egg and sugar until light and fluffy.
    1. Add in the oil and vanilla essence and mix well.
    1. Add in the dry ingredients and mix it well until well – incorporated.
    1. Add in the tahini and fold the batter with a spatula.
    1. Fold in the dates and walnuts using a spatula.
    1. Grease the Bundt cake tin with butter and sprinkle some white sesame seeds. Transfer the cake batter into it evenly.
    1. Bake it at 180 degrees for 45 – 50 mins or until inserted toothpick comes out clean. Let it cool for 10 mins.

ENJOY !

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Recipe: Citrus-marinated roast turkey

Ingredients for Brined Turkey

. 1 gallon water

. 2 cups apple cider

. 2 cups kosher salt

. 2 cups sugar

. One 15-pound fresh turkey (giblets and neck reserved)

Ingredients for Marinade

. 10 roasted garlic cloves (see Note)

. 10 raw garlic cloves

. 1 3/4 cups canola oil

. 3/4 cup fresh orange juice

. 1/4 cup cider vinegar

. 1/4 cup kosher salt

. 3 tablespoons fresh lime juice

. 3 tablespoons dried oregano

. 3 chipotles in adobo

. 2 tablespoons annatto paste (see Note)

. 1 tablespoon ground cumin

. 1 teaspoon ground allspice

Ingredients for Gravy

. 9 cups chicken or turkey stock or low-sodium chicken broth

. 3 tablespoons canola oil

. Reserved turkey giblets and neck (liver discarded)

. 3 shallots, coarsely chopped

. 2 carrots, coarsely chopped

. 2 celery ribs, coarsely chopped

. 1 onion, coarsely chopped

. 10 roasted garlic cloves (see Note)

. 8 black peppercorns

. 2 tablespoons unsalted butter

. 2 tablespoons all-purpose flour

. Salt and freshly ground pepper

Method of Preparation:

. In a very large bowl, stir the water, apple cider, kosher salt and sugar until the salt and sugar are dissolved. Line a stock pot with a large, sturdy doubled plastic bag. Put the turkey in the bag, neck first. . Pour in the brine and seal the bag, pressing out as much air as possible. Brine the turkey in the refrigerator for 24 hours.

. Remove the turkey from the brine and discard the brine. Pat the turkey dry and transfer to a large, rimmed baking sheet. In a blender, combine the roasted garlic with the 10 raw garlic cloves, the vegetable oil, orange juice, cider vinegar, kosher salt, lime juice, oregano, chipotles, annatto paste, cumin and allspice. Puree until smooth. Slather the turkey inside and out with the marinade, cover and refrigerate for 24 hours.

Preheat the oven to 325 degrees.

Lift the turkey out of the marinade and set on a rack in a roasting pan. Brush the breast with some of the marinade. Pour 1 1/2 cups of the stock into the bottom of the pan and cover the turkey very loosely with foil. Roast the turkey for 2 hours. Remove the foil and add another 1 1/2 cups of the stock to the pan. Continue roasting for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 175 degreed.

In a large saucepan, heat the canola oil. Add the giblets and neck and cook over moderate heat until browned.

Transfer to a plate. Add the shallots, carrots, celery and onion to the pan and cook, stirring occasionally, until softened, about 5 minutes. Return the turkey parts to the saucepan. Stir in the roasted garlic brine and seal the bag, pressing out as much air as possible. Brine the turkey in the refrigerator for 24 hours.

Transfer the turkey to a cutting board and remove the rack from the pan. Pour the pan juices into a bowl and skim off the fat, reserving 2 tablespoons. Transfer the reserved fat to a saucepan. Add the butter and flour and cook over high heat, whisking constantly, until golden brown, 2 minutes. Add the enriched stock and bring to a boil. Simmer over moderate heat until the gravy is reduced to 3 cups, about 10 minutes.

Place the roasting pan over one burner on high heat. Add the strained, defatted pan drippings (there should be 1 cup) and scrape up any bits stuck to the bottom of the pan. Strain the pan drippings into the gravy and season with salt and pepper; keep warm.

Carve the turkey and transfer the slices to a platter. Serve with gravy.

ALSO READ-Recipe: AVOCADO BLUEBERRY SMOOTHIE


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Recipe: AVOCADO BLUEBERRY SMOOTHIE

Ingredients

  1. Ripe Avocado – ½
  2. Baby spinach – handful
  3. Blueberries – 1/4 cup
  4. Frozen Ripe Banana – 1 small
  5. Milk – ¾ cup
  6. Flax Seeds – 1 tsp
  7. Cinnamon Powder – a pinch
  8. Maple Syrup – 2 tsp
  9. Ice Cubes – 4 – 5

Method

  1. Put everything in a blender and blend until creamy. Add milk to your desired consistency.
    1.  Add maple syrup to your sweetness accordingly.
    1. Pour the smoothie in a glass and enjoy.

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Homemade winter recipes

Finding a little cheer over the holidays can be harder than ever because of the winter’s long, dark nights and chilly temperatures. And this year, if the winter blues are affecting you particularly hard, we recommend grabbing some homemade winter treats.

GAJJRELLA HALWA WITH NUTTY CHOCOLATE CRUNCH

Ingredients

Gajjrella

Milk

Carrot

Sugar

Raisins

Cashew nut

Green cardamom

Desi ghee

Khoya danedar

Sweet tart

Maida

Butter

Sugar (breakfast)

Milk

Method:

Clean and peel carrots,grate coarsely.

In a deep pan add carrots, milk and green cardamom (crushed)

Put it on fire and cook till carrot is cooked and entire milk is consumed

In a separate kadhai add ghee. When warm add raisins and cashew nut.

Saute for a minute Add 3/4th Khoya and saute for another 3-4 minutes.

Now add cooked carrots and sugar. Cook for another 3- 4 minutes.

Turn off the flame and let it cool.

Line individual pie shells with Gajjrella, top with crumbled Khoya garnished with dark chocolate crunch

To prepare tart Knead soft dough with all the ingredients. Line tart mould with the dough

Bake in oven at 180-200 degree Celsius for 20-25 minutes

Let it cool and demould.

Use as required.

BEET ROOT HALWA

Ingredients

Beet Root

Desi Ghee

Sugar

Khoyadanedar(Reduced milk)

Green Cardamoms (powder)

Almond chopped

Cashewnut chopped

Method:

First rinse, peel and grate the beet root. Heat ghee in a heavy pan on medium flame.

Add grated beet root and mix well with ghee.

Cook beet root on medium flame. Continue to stir until the moisture evaporates.

Add sugar and continue saute until beet root halwa turns thick. Add khoya and keep stirring to avoid burning. Switch off the flame.

Add nuts and cardamom powder, mix well and serve it hot or cold.

LAUKI TART HALWA

Ingredients

Lauki (Bottle gourd)

Desi Ghee

Sugar

Khoya danedar (Reduced milk)

Green Cardamoms (powder)

Almond chopped

Cashewnut chopped

Method

Rinse, peel and grate the lauki and remove the centre portion. Heat ghee in a heavy pan on medium flame.

Add the grated lauki and mix very well with the ghee. Cook lauki on medium flame. Continue to stir until the moisture evaporates. Add sugar and saute till lauki halwa turns thick.

Add Khoya and keep stirring to avoid burning. Switch off the flame.

Add nuts and cardamom powder, mix well and serve it hot or cold.To give a twist to this halwa,you can get small readymade tart shells and transfer the lauki halwa in it. It tastes excellent when binged in together.

ALSO READ-Ideal cooking plans for Valentine’s Day evening

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Ideal cooking plans for Valentine’s Day evening

You’ve probably already thought about your Valentine’s Day dinner plans, whether this is the first Valentine’s Day you’ve spent with your partner or the tenth. Whether you’ve spent the entire day together or have just returned from an evening date, you’ll be hungry by the time the sun sets.

These dishes are ideal for a romantic date night or for a wonderful way to conclude the evening. Cooking together is a really enjoyable way to pass the time. Here are some recipes curated by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel and Spa.

CHOCOLATE HEART PEANUT BUTTER COOKIE

Ingredients

Unsalted butter

Granulated sugar

Packed brown sugar, light or dark

Peanut butter

Large egg

All-purpose flour

Baking soda

Baking powder

Kosher salt (don’t use if using salted butter)

Dark chocolate

Method:

Make the cookie dough:

Take a bowl, mix peanut butter and egg, beat unsalted butter until creamy for 2 minutes, add brown sugar and white sugar, beat for another 2 minutes. Pour this mixture in the bowl and mix well.

In another bowl, vigorously whisk flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.

Wrap dough in plastic and refrigerate for at least 3 hours.

Reheat the oven to 375°F (190°C).

Shape the cookies

Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on ungreased cookie sheets (unlined sheets are fine, though you can use parchment paper to line them, if you like). Flatten in a crisscross pattern with a fork (It helps to dip the fork in sugar to keep it from sticking to the dough)

Bake the cookies:

Bake one sheet at a time on the centre rack at 375°F (190°C) until light brown for 9 to 11 minutes.

Remove the cookies from the oven and let them cool in their baking sheets for a minute.

After 1 minute, transfer the cookies to a rack to cool completely.

Melt dark chocolate, pour it in a heart shaped mould and keep it in cool area.

When cookies are baked, put heart shape chocolate on top and enjoy the crunchy

chocolaty taste.

CHOCOLATE PIZZA

Ingredients:

Refined flour

Milk

Yeast

Sugar

Salt

Oil

Water

Chocolate-hazelnut spread (such as Nutella)

Chopped or semisweet chocolate

Chopped high-quality white chocolate

Chopped toasted almond

Method:

Preheat oven to 250′ c. Roll out dough on lightly floured surface. Take a heart shaped pizza base cutter to give it a heart shape. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Bake until golden, for 20 minutes.

Pour chocolate-hazelnut spread over hot crust, level it. Sprinkle chopped chocolate and white chocolate over. Bake until chocolate begins to melt for 2 minutes. Sprinkle chopped almond, cut into wedges, and serve.

PANEER DILNAAZ

Ingredients

Onion Finely Chopped

Tomatoes

Whole Cashews

Ginger Garlic HYPERLINK “https://cookingfromheart.com/homemade-ginger-garlic-paste/”Paste

Butter/Oil

Green Chillies

Bay Leaf

Kashmiri Red Chilli Powder

Coriander Powder

Turmeric Powder

Kasoori Methi

Water as required

200 grams Paneer

Method

Add bit water to diced tomatoes, ginger garlic paste and cashews. Once the mixture is cooled completely, blend it into smooth paste. Set aside.

In a non-stick pan, heat butter/oil. Add dried bay leaf and fry for ten second. Add finely chopped onions and fry until translucent. Pour ground tomato, cashew paste in it and fry for 3-4 minutes.

Add some water if required and add all the masala powders-kashmiri red chilli powder, garam masala powder, coriander powder, cumin powder and turmeric powder. Add some water if the gravy is too thick. Add slit green chillies and salt. Cook for another 3-4 minutes.

Add Kasoori methi and fresh cream. Mix well. Cut paneer into thin slices and using a heart shaped cutter cut out the hearts and grate some of the paneer too. Add heart shaped Paneer pieces and mix well

Serve hot with Kulchas/Rotis/Phulkas/Naan.

Any Valentine’s Day recipe you select for your special someone is likely to be the ideal choice if it is romantic, useful, or simply spectacular. Try to come up with a gesture that will serve as a reminder of your unique relationship to your loved ones. Special Valenti’e’s Day Recipes curated by Divya from Intelliquo.

WAKAO FOODS AMERICAN HERBS SAUSAGE – HOT DOG

Ingredients- Hotdog buns, Wakao Sausages, Lime-cilantro Mayo, Sweetcorn, Chopped onion and tomatoes for corn salsa.

Method- Corn salsa

Mix sweet corn, chopped onion and chopped tomatoes with some lime juice and red chili powder.

Pan fry the sausages until cooked from all sides.

Slit the buns and place the sausages in them. Add some corn salsa on both sides of the

sausages

Price- INR 350

THE BETTER FLOUR – BAKED NACHOS

Ingredients

The Better Flour Robust Red Flour Blend

Cheese

Milk

Jalapenos

Sour cream

Avocado

Salt

Pepper

Method

Knead the dough with a Robust red flour blend and warm water

Roll the dough into chapatis and cut triangles

Preheat the oven to 180c temperature for 10 minutes

Brush them with oil or ghee

Bake the chips at 180c for 20 minutes until the edges start to brown

Prick it with a fork at regular intervals

For the cheese sauce:

Heat the milk and keep stirring in cheese till a the thick sauce is achieved

In a plate or a bowl layer the chips, cheese sauce and jalapenos slices

Garnish with sour cream and mashed avocados.

Serve



MEISTURWURST PORK-BAVARIAN MEATLOAF WITH CREAMY BUTTER-GARLIC CHEESY SPINACH AND MUSHROOM SAUCE

Ingredients:

6-8 slices Meisterwurst Pork Bavarian Meatloaf-1″thick

600 g whole Button Mushrooms-OR Portobello Mushrooms-thickly sliced-peeled, washed &

dried on paper towel

4-6 cloves Garlic-finely minced

1 medium Onion- finely chopped

3 cups whole Baby Spinach Leaves-washed

150-200 g Sun Dried Tomatoes in Oil-set aside 1 tbsp of the oil for use in

cooking-available in most supermarkets in cans/jars

¾ cup Fresh Parmesan Cheese-grated

2-3 tbsp Salted Butter

½ cup White Wine-any local one will suffice

1½ cup rich OR light Cream

1 tbsp Dried Mixed Italian Herbs-Oregano, Rosemary, Thyme, Basil and parsley

1 tbsp Fresh parsley-chopped

1 tsp Corn starch-Optional

1 FOR THE PORK BAVARIAN MEATLOAF

Instructions:

On medium heat, melt the butter in a skillet/wok & lightly saute the onions & garlic for about 1 min or until nicely fragrant

Add the sundried tomatoes and its oil to the butter & cook for about 2 minutes, releasing the flavours.

Now add in the whole Button Mushrooms or sliced Portobello Mushrooms and cook for 5-6 ins

Add the white wine and let the mixture reduce to half its consistency-all the while scraping any sticky bits at the bottom of the skillet

Reducing the flame to low, now you can add in the cream-simmering while stirring occasionally

Season with the salt and pepper to taste

While this simmers, add to the mix the spinach leaves, letting it wilt just sufficiently before adding the Parmesan Cheese

Allow the sauce to simmer another 1 min while the cheese melts through & the sauce thickens-if you wish to have a thicker consistency, add a milk/cornstarch mix and stir till you reach the thickness you want

Add in the herbs to the reduced and almost ready sauce-give a stir and remove from heat

Garnish with a sprinkle of Freshly chopped Parsley

Serve over sides of Creamy Smashed Potatoes/Cauliflower and Steamed String

Beans/Carrots/Broccoli/Peas or even a Vegetable and Herb Rice

ALSO READ-Yummy desserts for Valentine’s Day