Today we’ll be making Minty Black Chickpea Salad made with black chickpeas, crunchy onions, tomatoes, cucumbers and spices. This refreshing salad has fresh and tangy flavours, and can be enjoyed as a great protein rich breakfast or snack. It takes about 10-15 minutes to make this yummy salad with pre- cooked chickpeas. Black chickpeas are smaller in size, have a rough exterior and a nuttier flavour than light brown chickpeas. black chickpeas are a great source of nutrition. They are rich in protein, fibre, vitamins and have a low glycaemic index which helps to regulate blood sugar. This salad also consists of paneer.
As I’ve told earlier in my previous recipe about paneer, Paneer is good for people suffering from diabetes. It is rich in omega 3, which is good for the mental development of kids. It is also beneficial for people suffering from heart diseases as paneer regulates blood pressure and controls cholesterol.
This salad is also made up of different veggies, here I’ve added some cucumbers, carrots, tomatoes, Potatoes and some onions but you can mix it up and customize it. It’s a perfect dish to make when you feel like ,you want to effortlessly make something while also being healthy. Let’s look into the recipe!
Ingredients
1.paneer-200gms
2. black chick pea-11/2 cup
3. Onion- 2(finely chopped)
4. Cucumber -1(finely chopped)
5. Carrot-1 ( finely chopped)
6. Tomato- 2small (finely chopped)
7.potato-2small (boiled and cut into small cubes)
8.lime juice- juice of 1
9. Butter -2tsp
Dressing
1.cilantro- ¾ cup
2. Mint leaves -1/4 cup
3.garlic-3 cloves
4.green chilli – 1(finely chopped)
5.pepper-1/4tsp
6.curd-3/4cup
7.olive oil-3tsp
Method
1.soak the black chick peas overnight. Wash and pressure cook it with 3cups of water for 4 to 5 whistle or until cooked.
2.once done allow the pressure to release and drain the excess water an keep aside
3. In a pan add Butter and fry the cubed paneer both the sides lightly and keep it aside
For the dressing
In a mixer grind the cilantro, mint leaves,garlic cloves, pepper ,green chilli, curd and olive oil untill smooth consistency.
In a large mixing bowl add the cooked chick peas, chopped onions, cucumber carrot, tomatoes paneer, boiled and cubed potatoes. Add salt accordingly.
Drizzle the mint dressing over the salad and toss it well with the lime juice. Your healthy minty chick pea salad is ready.
Whenever we think of Indian cuisine, we think of the curries, the nans, the roti’s, but mainly the kebabs! I personally love kebabs especially “shaami kebabs”. Shaami kebab, is a local variety of kebab, originating from the Indian subcontinent. It is part of a popular dish in modern-day Indian, Pakistani and Bangladeshi cuisines. it’s mainly made of beef but can also be made with lamb or mutton. shaami kebab is eaten as a starter or an appetizer. they are very popular especially during the Eid season. Back in Bangalore, my mom used to make these for occasions and it used to be our absolute favourite. it’s been a while since I made shaami kebab in my home, and while I was missing it, thought to share it with you all as well, I hope you enjoy this recipe as much as I do. So, without wasting time, let’s look into it.
Shaami kebab
Ingredients
Beef – ½ kilo
Onion- 2 medium
Split chickpeas -3/4cup
Ginger garlic paste- 2tsp
Cilantro- 1cup chopped
Salt- as per taste
Coriander powder- 2tsp
Turmeric powder – 1/2tsp
Green chillies -4 chopped
Dry whole red chilli – 2
Cardomom-4
Clove- 3
Cinnamon – 1 small stick
Pepper- 1 tsp
Egg- 2
Method
Wash chickpeas nicely and soak it for about 2hours in water.
In a Pressure cooker add the beef, onion, cilantro, split chickpeas, ginger garlic paste, salt, coriander powder, turmeric powder, green chillies, dry whole red chillies, cardamom, clove, cinnamon and pepper. Pour half a cup of water into it mix everything nicely and pressure cook it till the meat is soft and tender.
After the beef mixture cooked if there is still water continue to cook in medium flame till the water evaporates. Let it cool nicely.
Add the mixture in food processor and grind it into a smooth paste. Shape it into round patty. Then keep the kebabs in the refrigerator to set for 10 minutes.
Meanwhile place the beaten eggs in shallow bowl. Heat a pan add enough oil to fry the kebabs.
Dip both sides of the kebab in to the egg wash. Place it into the oil in medium flame and allow it to cook for 3to 4 minutes each side until golden brown
Be careful not to crowd them too much or it will be difficult to turn.
Remove from the pan and place on a plate lined with paper towel to absorb any extra oil.
Serve this delicious kebab with mint chutney and enjoy.
Whether you need fuel for a morning walk or a chewy snack to power up in the afternoon, an energy bar is convenient and a delicious way to pack in some whole grain goodness. Not only is super tasty, but the energy bar mixed with all the nuts and dates is also very good for your health too!
Some energy bars can be compared to candy bars but is way healthier. It’s a perfect blend of both chewy and crunchy, stick one in your backpack or in your work bag for a healthy, yummy snack while you’re in your hunger strike, today I’ll be showing you to make some delicious chocolate bars but with a little twist!
We’ll be making energy bars topped with melted chocolate which’ll make it 10 times yummier!
Chocolate Bars
Ingredients
Dates – 1 cup
Peanuts – 1/3 cup
Cashews Nuts – 1/3 cup
Walnuts – 1/3 cup
Cocoa Powder (Unsweetened) – 1 tbsp
Vanilla Essence – ½ tsp
Chocolate Chips – ¼ cup
Chocolate glaze
. Sweet Dark Chocolate -200 grams
. Butter – 1 tbsp
Method
1.line the loaf pan with foil and then butter the foil.
2. Grind the peanuts, walnuts, cashews, almonds with cocoa powder in your food processor.
3. Grind them till they are finely chopped
4. Add the vanilla essence and the dates and grind until the mixture starts clump together. (You can add 1tsp melted butter for binding)
5. Add chocolate chips and pulse few times.
6. Now transfer this mixture into your loaf pan press the mixture evenly and place it in your refrigerator for 15 to 20 minutes to set.
Chocolate glaze
1.chop the chocolate into small pieces.
2. Put them into a heat proof bowl along with the butter and microwave it for 20to 30 seconds until melted.
3. Spread the melted chocolate evenly over the chocolate bar and sprinkle some crushed nuts on it and refrigerate for about 15minutes.
4. Using a sharp knife cut into bars and it’s ready to serve. (It can be stored for 2 to 3 weeks).
A way to anyone’s heart, is through their stomach. well, we’d like to believe that! Why not whip up a storm together in the kitchen, as you and your partner try your hands out on these recipes’ curtesy Himanshu Taneja, Culinary Director, South Asia, Marriott International.
Hazelnut and Coffee Cream Tart
Ingredients:
Chocolate sable:
. Butter (360gm)
. Flour (680gm)
. Cocoa Powder (40gm)
. Icing Sugar (280gm)
. Salt (5gm)
. Almond Powder (100gm)
. Egg (150gm)
Baked chocolate mix:
. Amul cream (480gm)
. Milk (200gm)
. Dark chocolate (480gm)
. Egg (100gm)
. Butter (5gm)
. Hazelnut Paste (100gm)
. Espresso (30gm)
Method:
. For the chocolate sable, cream butter and sugar and add eggs to it.
. Add all the dry ingredients and mix. Rest them for six hours after lining the tart mould with a 2 mm thickness.
. Half-bake the tart for 12 minutes at 180 degrees. Take out and allow to cool.
. For the baked mix, heat up milk and cream and add chocolate, hazelnut, and espresso. Add the eggs at the end.
. Pour the mix into a tart shell. Bake in the oven at 100 degrees for 15 minutes.
Fromage Blanc and Framboise parfait on Brown Butter Cake
Ingredients:
Yoghurt Mousse:
. Elle and vire cream (300gm)
. Yoghurt (240ml)
. Caster Sugar (75 nos)
. Vanilla bean (5gm)
. Gelatin (10gm)
Pistachio Cake:
. Pistachio Paste (90gm)
. Butter unsalted browned (70gm)
. Caster sugar (100gm)
. Egg Yolk (35gm)
. Refine flour (150gm)
. Sea salt (2gm)
. Pistachio powder (130gm)
Raspberry cream:
. Raspberry puree (250gm)
. Icing Sugar (60gm)
. Gelatin sheets (10gm)
. E&V cream (250gm)
Method:
. For pistachio brown butter cake, mix all the dry ingredients and keep them aside. Take the butter, heat it in a pan and make it golden brown. Meanwhile, whisk the egg yolk and add all the dry ingredients. Last, add the brown butter and bake in a tray for 10 min. Take it out of the oven and keep it in the refrigerator.
. For the yoghurt mousse, soak the gelatin in cold water. Mix yoghurt and sugar, add cream and add gelatin, and set in the freezer.
. For raspberry cream, boil puree, add icing sugar, and add gelatin. Fold in whipped cream and pipe inside the yoghurt mousse and freeze.
. Place it in the deep freezer for a day, then serve it on top of the pistachio cake the next day.
Balsamic Braised Strawberry Cheesecake with Greek feta
Ingredients:
Cheese mix:
. Philadelphia Cheese (400gm)
. Eggs (250gm)
. Sugar (100gm)
. Corn flour (15gm)
Sable base:
. Flour (250gm)
. Sugar (250gm)
. Butter (400gm)
. Egg White (40gm)
For Garnish:
. Balsamic (50gm)
. Fresh strawberry (200gm)
. Blueberry (50gm)
Method:
. For the sable base, cream the butter and sugar together and add the egg white gradually. Last, fold in the flour.
. Take one cake ring and wrap it with foil. Place it on an aluminised tray.
. Spread the sable mixture evenly at a thickness of about 2 cm. Bake it for 10 minutes at 180 degrees and remove it from the heat.
. For the cheesecake mix, put cream cheese and sugar in a stand mixer and mix at slow speed. Add eggs and lastly, cornflour. Put the cheese mix on a stable base and bake in a double boiler for 40 minutes at 140 degrees. When finished, remove from the heat. Keep it chilled for one day.
Maggi is one such delicious food which is liked by both kids and grownups. My kids love something fried and cheesy during their snack time. So, I’ve come up with a mouth-watering, on the go snack which is easy to make as well as delicious.
For grown-ups, a plate of hot steaming Maggi can lighten up their mood. While for kids, cold tiffin Maggi will get them squealing. Maggi can’t only be cooked as noodles. In fact, you can make a variety of yummy food with Maggi. Today I’m going to show you one of those varieties. If you want to try something different and new, do try out these yummy Maggi chicken cheese balls!
INGREDIENTS
Maggi noodles- 3 packets
Chicken breast- 200gms
Maggi masala – 1 packet
Onion – 2 (Chopped)
Ginger garlic paste -2 tsp
Green chilli – 3 to 4 (As per your spice level)
Coriander leaves – 3 tbsp (Chopped )
Pepper powder – ½ tsp
Garam masala – ¼ tsp
Corn flour – 2 tsp (Mixed in ½ cup of water)
Mozzarella cheese – ¾ cup (Grated)
Bread crumbs – 2 cups (As per needed)
Egg whites – 3 eggs (As per needed)
Oil -3 tbsp
METHOD
Pressure Cook the chicken with one cup of water and garam masala, salt for 3 to 4 whistles on medium flame. Cool it and shred the chicken and keep aside
Cook the noodles with salt accordingly and drain it a keep aside
Heat oil in a non-stick pan add the onions. Sauté till it turns light brown on a medium flame
Add the ginger garlic paste and chopped green chillies sauté till the raw smell goes
Add coriander leaves chopped
Add maggi masala, garam masala, pepper. Combine all together
Add the shredded chicken and mix everything well. Check the salt
Now add the cooked noodles mix everything well
Add corn flour mix it and let it cook for 5 minutes
Add cheese mix it till well combine and switch of the flame
After it has cooled a bit make lemon sized balls with the mixture
Dip each maggi ball in egg white and then in bread crumbs
Keep the maggi balls to set in the fridge for 10mnts
After 10 minutes fry the maggi balls in batches until golden brown on medium flame
Serve this yummy maggi chicken cheese Maggi balls with ketchup and enjoy.
You can also make these Maggi balls and freeze it for 2 to 3 weeks
Fruit breads are always bought by me whenever I visit a bakery or a store. Though my kids aren’t fond of it, I would love a good fruit bread with my tea in the evening.
This enriched fruit bread has a beautifully brown crust with a wonderfully soft and tender crumb. Its easy to make and goes very well with tea or coffee. I’ve used orange peels, dark or golden raisins and cranberries. You can also add nuts or dry fruits.
INGREDIENTS
All purpose flour- 3cups
Milk powder-2tbsp
Instant yeast- 1 3/4cup +3tbsp
White sugar-2 tsp
Salt-1tsp
Milk-150ml
Egg-1
Butter-55grams
Dried fruits-1cup(golden or black raisins and cranberries, tutti fruitti)
Orange peel-2tsp
Egg wash- egg yolk 1
METHOD
In a bowl of your electric stand mixer fitted with dough hook. Add the flour, milk powder, yeast, sugar and salt . combine it well.
Then add milk, butter, egg and knead the dough on 2nd speed for about 4 to 6mnts. Untill the dough is smooth and non-sticky. (You can also knead with your hands)
Place the dough in oiled bowl. Grease the dough with some oil so that it doesn’t get dry. Cover it with a plastic wrap and let it rest at room temperature for 2hours.
Using your fist punch down the dough and knead until smooth. Add the dry fruits and mix it well. Put the dough in lightly floured surface. Roll the dough into a rectangular shape. Take one side and put it into the centre and take the other one and put it over the top seal it. Roll it into a log and keep it in a Loaf pan of 9inches
Cover this with a cloth and keep it in a warm place for 15mnts or until the dough rises top of the pan.
Mean while preheat the oven at 180degrees for 10mnts
Brush the top of the dough with egg yolk and bake it for 30 to 35mnts. Or until beautiful golden brown.
Instagram food stories are capturing the attention of users, and they are spending more time watching food reels, best foodie areas, and people who love to eat, share, and cook. So, here are some recipes inspired by the most popular food stories on Instagram; so cook, share, and eat!
Baked Pasta
Ingredients:
* 1 package (16 oz) uncooked pasta (such as penne, ziti, rotini or rigatoni)
* 4 cups marinara sauce (homemade or purchased)
* 1/2 cup grated Parmesan or Romano cheese
* 1 container (15 oz) ricotta cheese
* 2 cups shredded mozzarella cheese (8 oz)
Preparations:
* Cook pasta in generously salted water 3 minutes less than recommended on package. Drain.
* Meanwhile, heat oven to 350eF. Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.
* Pour 2 cups of the marinara sauce into dish.
* Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese.
* Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese.
* Repeat layers ending with mozzarella cheese.
* Cover lightly with foil, making sure foil is not resting on cheese.
Cheese Onion Rings
Ingredients:
* 1 large onion, cut into 1/4-inch slices
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 egg
* 1 cup milk, or as needed
* 3/4 cup dry bread crumbs
* seasoned salt to taste
* 1 quart oil for frying, or as needed Preparation
* Peel and cut onions into 1-centimetre (1/2 inch) rings. Separate the rings.
* Slice the mozzarella into 4 even strips.
* Place a smaller onion ring in the center of a larger one.
* Fill the gap between the rings with the mozzarella strips. For extra cheesiness, use
two layers of cheese. Repeat with remaining onion rings and freeze for 1 hour.
* Place the flour, eggs and breadcrumbs into three separate bowls.
* Coat each prepared ring in the flour first. Then dip into the egg, then the breadcrumbs, then the egg again, and one last time into the breadcrumbs. Repeat with the remaining onion rings and place in freezer.
* Fill a large pot with oil and set over medium high heat until it reaches 350eF (175eC).
* Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely.
* Drain on a paper towel, then serve with marinara!
* Enjoy!
Banana bread recipe
Ingredients:
* 2 to 3 medium (7″ to 7-7/8″ long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
* 1/3 cup (76g) butter, unsalted or salted, melted
* 1/2 teaspoon baking soda
* 1 pinch salt
* 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
* 1 large egg, beaten
* 1 teaspoon vanilla extract
* 1 1/2 cups (205g) all-purpose flour
Preparations:
* Preheat the oven to 350eF (175eC), and butter a 4×8-inch loaf pan.
* In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
* Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
* Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350eF (175eC), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
* Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve.(A bread knife helps to make slices that aren’t crumbly.)
* Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.
Tacos
Ingredients:
* 1/2 an iceberg lettuce, shredded (refrigerated)
* 2-3 Tbsp sour cream
* 2 jalapenos, sliced
* 2 green chilies, sliced
* 1 tsp tomato puree
* 1 red onion
* 1/3 red, yellow and green bell pepper
* 100 gm cottage cheese (paneer)
* 150 gm rajma (kidney beans), cooked
* 1.5 Tbsp olive oil
* 2-3 cloves bashed garlic
* 1 tsp chilly powder
* 1 tsp cumin powder
* 2 green tomatoes
* 1.5 tsp black pepper
* Juice of 1 lemon
* 2 Tbsp coriander leaves, chopped
* 50 gm grated cheddar
* Taco shells
Preparations:
* In a pan, heat olive oil, add the bell peppers, onions, garlic, green chilies and saute nicely.
* Add the cooked kidney beans to this mixture.
* Crumble the cottage cheese into the pan.
* Add the cumin and chilly powder.
* Mix all the ingredients together well.
* Add 1 teaspoon of tomato puree to the mix.
* Season with salt and pepper, add lime juice and chopped coriander and mix well.
* In a mix add 2 green tomatoes, 1.5 teaspoon olive oil, a big pinch of salt and a small bunch of coriander leaves to make a nice green salsa.
To assemble Tacos:
* Warm the taco shells in a moderate oven 170eC for 5 to 6 minutes
* Start with adding the shredded lettuce in the taco, and then add the kidney beans and cottage cheese mixture, jalapenos, cream cheese and grated cheese with the green tomatillo salsa.
Over the top-milkshakes
Ingredients:
* 1 cup milk or almond milk
* 1 pint chocolate or vanilla ice cream
* 1/3 cup SKIPPYe Peanut Butter
Preparations:
* Place milk, ice cream, and peanut butter in blender and blend until smooth.
* Pour mixture into serving glasses. Garnish, if desired.
Do you love coffee? While coffee shops are a favourite hangout place, the Covid guidelines have restricted this winter indulgence. Considering your caffeine needs Lavazza training centre shares spicy, hot & easy DIY coffee recipes for winter…writes N. Lothungbeni Humtsoe
Vegan Spicy Pumpkin Cappuccino
A vegan and healthier option for one of the most famed recipes which you should try making at home this winter season. It’s a tasty, delicious and very simple recipe to give a festive feeling
Ingredients:
. 30ml espresso (also can try Moka pot coffee)
. 200ml almond milk
. 3 tsp pumpkin puree
. 15ml honey
. Nutmeg (pinch of)
. Cinnamon 1 stick
. Whipped cream
Directions:
. In a pan take almond milk, honey, pumpkin puree, cinnamon stick and nutmeg and boil it in medium heat.
. Once the milk starts boiling, remove it from the fire and also remove the cinnamon stick. Pour milk mixture into a French press and just push and pull the plunger 6-8 times to get nice silky and smooth texture foam.
. Take a shot of espresso or Moka pot coffee into a serving mug, pour the milk with foam over espresso. Make sure you get a thick layer of milk foam top, if you can’t manage to get it by pouring then just scoop it with a help of spoon
. For garnish, add whipped cream on the top and sprinkle some freshly grated nutmeg. Spice Latte
This simple diet-friendly latte is flavourful, easy to make, and with an amazing aroma.
Ingredients:
. 200ml French press Coffee
. Pinch of freshly grated nutmeg
. 3 cloves
. 3 small cinnamon stick
. 60ml water
. Demerara Sugar for sweetness
. 200 ml milk
. whipped cream-optional
Directions:
. Combine the water and spices in a saucepan, cover and simmer for 3-4 minutes. Add the demerara, milk and bring to the boil. Remove from the heat and stir in the coffee. Strain to remove the spices and pour the coffee into a coffee mug or glass.
. For more creamer options add a swirl of whipped cream on the top, sprinkle some demerara and cinnamon. Spicy Mexican Mocha
This coffee is the perfect combination of strong, freshly brewed coffee, chocolate, and spices. You’ll love the sweetness of chocolate and spice flavours of cinnamon and cayenne pepper with the richness of whipped cream on the top.
Ingredients:
. 200ml French press Coffee
. pinch of cinnamon
. pinch of cayenne pepper
. 200 ml half-and-half (simply a mixture of equal parts whole milk and cream)
. Add the coffee grounds and cinnamon together while brewing in a french press.
. While the coffee is brewing, bring the half-and-half, chocolate syrup, and demerara to a gentle simmer in a small saucepan. Make sure to cook on low heat so you don’t burn the mixture.
. Remove from the heat and add the brewed coffee to the milk mixture. Whisk in the vanilla extract/ flavour.
. Pour the coffee into Mug and top with whipped cream and garnish with a sprinkle of cinnamon or chocolate shavings, and add a cinnamon stick, if desired. Enjoy immediately. Turkish Coffee with Green Cardamom
. Preparing an excellent cup of Turkish coffee is a splendid way to show off your coffee-making skills. Turkish coffee brewed in a copper coffee pot is pronounced as Jez-VEY. This coffee brewing method is not filtered, coffee powder is grounded so finely that it resembles flour and becomes part of the drink. It’s a very simple brewing technique but needs lots of practice to get a nice foamy head on the top.
Ingredients:
. 2 demi-tasse cup full of cold water
. 2 tbsp extra finely-ground coffee, Dark-roasted Arabica coffee is traditional. Other types of coffee beans will work, and a blend of dark and lighter roasts is enjoyable.
. 1 to 3 tsp sugar, options: There are three sweetness levels for Turkish coffee: “less sweet” uses 1/2 teaspoon of sugar per cup, “medium sweet” uses 1 teaspoon per cup (equal to the amount of coffee), and “extra sweet” uses 2 teaspoons per cup. You can also skip the sugar entirely.
. 1 green cardamom
Directions:
. We are preparing two cups of coffee, pour the water into the cezve. Add sugar and for a hint of spice, add a whole green cardamom pod or just crushed cardamom to the cezve with the coffee.
. Mix well to dissolve together with water, Do not stir after this point.
. Place the cezve on the stovetop over medium heat. After a few minutes, the coffee will rise and foam up.
. Just before it begins to boil, remove the cezve from the heat. Skim off the foam, adding a little to each serving cup. . . Return the cezve to the heat and let it slowly foam up again.
. Pour the coffee very slowly into the serving cups so the foam rises to the top.
. Let the coffee settle for a few minutes, then serve.
Maple and Ginger Iced Cappuccino
This iced cappuccino is magical! It’s spicy, calming, delicious and must try coffee for the winter season.
Ingredients:
. 45ml espresso (also can try Moka pot coffee)
. 20ml maple syrup
. Cinnamon 1 stick
. An inch of fresh ginger
. 200 ml milk
. 6-8 ice cubes
Directions:
. In a pan take milk, maple syrup, grated fresh ginger and cinnamon stick, heat it for 5 minutes to make this milk more flavourful.
. Cool down this milk and remove these cinnamon sticks and ginger pieces with the help of a strainer. whip this milk with an electric hand blender to make it foamy.
. In a glass take 6-8 ice cubes, add espresso and top it with milk mixture and some extra foam to create a head.
. For garnish, rim serving glass with maple syrup and cinnamon powder.
Zaatar or manakish is a soft flat bread or homemade pizza topped with zaatar seasoning mixed with olive oil paste. It is popular in eastern Mediterranean region. The taste of zaatar is similar to thyme but it has additional spices like sumac. It is a Middle Eastern spice blend which comprises of sumac, thyme and sesame seeds . This bread is enjoyed while it’s still hot and it is served with freshly chopped cucumber, tomatoes and olives.
INGREDIENTS
For the dough
All-purpose flour-2cups
Warm water-150ml
Olive oil-2tbsp
Dried yeast-1tsp
Salt-1tsp
Sugar-1tsp
Baking powder-1tsp
For the zaatar mix:
1. Zaatar mix-3tbsp
2. Olive oil-3tbsp
3. Freshly chopped tomatoes, cucumber and olives handful for toppings.
Method
In a bowl add flour, salt, sugar & baking powder. Mix all these till it’s well combined.
Add dried yeast in warm water. Mix it nicely till its dissolved.
Add the liquid to the dried ingredients. Mix everything with your hand. Knead it for 5minutes and make it into a smooth dough.
Place the dough in lightly oiled mixing bowl. Cover it with cling film an let it rest for 45 minutes.
Remove the dough from the bowl after resting and place it in a clean flour dusted surface.
Divide the dough in 3equal parts. Knead it with your hands and with a rolling pin (dusted with flour) extend the 3manakish gradually flattening them out.
Preheat oven for 10mnts in 200 degrees.
In a bowl put Zaatar and olive oil and mix them both nicely.
With the help of a spoon, spread the mix on top of each manakish.
Bake them on 200gress for 7 minutes.
Serve the manakish with freshly chopped tomatoes, cucumber and olives on top.
These are super easy to make & very delicious It can be personalized to your liking. You can add feta cheese if you want. Include it as part of a Mediterranean breakfast plate. Manakish is a very simple offering, once you taste it with its many possible toppings, you will see that it is Just like pizza, it is food for any occasion!
A quick glimpse at his social media account and you’re transported into a world where dessert looks like art…reports Nimerta Chawla Sharan
Instagram is filled with food and fashion inspiration, but nothing quite pops out on your feed like dessert. Whether you’re an aspiring baker, a pastry pro or you have a sweet tooth, the virtual baking world has something for everyone.
Over the past few years, there’s been a massive outburst of digi-bakers. While some still follow the traditional route of baking and sharing recipes, others have upped their game by diversifying into interesting avenues. Here’s a list of some brilliant bakers and pastry chefs to follow for all things sweet.
Vinesh Johny/@vineshjohny
Bengaluru-based Johny is the Co-Founder and Executive Pastry Chef of Lavonne Academy of Baking Science and Pastry Arts, India – the country’s first specialised baking academy set up in 2012. He also runs a petisserie under the same name that serves all kinds of baked goodies, delish desserts and savoury items. A quick glimpse at his social media account and you’re transported into a world where dessert looks like art.
Shivesh Bhatia/@shivesh17
With a following of more than 600K on Instagram, Bhatia is undoubtedly one of the most popular food bloggers in the country. A self-taught baker and author of two cookbooks, the 25-year-old’s Insta feed is filled with the most delicious cakes, brownies, Indian sweets and so much more. If you’re looking for recipes that are easy to follow, check out Bhatia’s YouTube channel – ‘Bake with Shivesh’.
Prateek Bakthiani/@chefbakthiani
Mumbai-based Bakhtiani is the founder of Ether Atelier Chocolate, a creative hub for chocolate enthusiasts. This is where all the magic happens – chefs can study different facets of chocolate and there’s a gallery for people to view the process. The atelier produces two collections every year dominant of their signature tablets, roasted almonds and cakes. An alumnus of the prestigious Le Cordon Bleu, Paris, Bakhtiani’s social media account gives you an insight into his world of chocolate making.
Parth Bajaj/@parthbajaj
Bajaj is a self-taught home baker, food photographer and stylist based out of Nagpur. The 24-year-old chef who has an Insta following of more than 205k is popular for his easy-to-execute recipes and virtual workshops. A look at his account, and you know he can literally bake anything and make it look gorgeous.
Rahul Mandal/@bakewithrahul
Kolkata-born Mandal was the winner of UK’s popular baking show, ‘Great British Bake Off’ in 2018. A research scientist by profession, he started baking and cooking as a hobby after he moved to England as a student. His perfectly curated Instagram account is an absolute must-follow for those who love cakes. His posts are fun and give a detailed account of the baking process. His followers on Instagram? 350K.
Sahil Garg/@pastrychefsahil
Garg is a pastry chef residing in Jodhpur and a Le Cordon Bleu Paris alumnus. He is a mathematics graduate who began baking as a weekend hobby. The trained chef is also a food stylist and photographer, with a social media presence full of custom desserts and recipes. His opulent French confections are just as delicious as his traditional Indian laddoos.
