Wash and clean the chicken and boil it with ¼ cup water with turmeric powder, red chilli powder, pepper powder and salt on medium flame. Boil until the chicken is cooked. Shred the chicken and keep aside.
In a bowl add the shredded chicken, capsicum, carrot, boil potato, onion, spring onion, green chillies, mustard sauce, soya sauce, red chilli flakes, salt, black pepper powder and mix well.
Soak the popsicles in water for 20 min so that they don’t dry out.
Now form a ball with chicken mixture and flatten it by gently pressing it between your palm like a tikki and insert a popsicle stick.
Dip the chicken popsicle in the whisked egg white and coat it evenly with bread crumbs.
Fry the popsicles on both sides on medium flame until golden brown.
Cook up some fusion magic with teamwork as you experiment with flavours, blend traditions, and create scrumptious dishes that reflect your unique bond. Voltas Beko brings you flavourful recipes that will tickle your taste buds.
Magic Veggie Quesadillas
Ingredients:
Flour tortillas
1 cup cooked paneer or tofu, diced
1 cup mixed bell peppers, thinly sliced
1/2 cup cooked corn kernels
1/2 cup grated cheese (cheddar or mozzarella)
1 teaspoon cumin powder
Salt and pepper to taste
Fresh coriander leaves, chopped
Method:
Lay out the flour tortillas and evenly distribute the cooked tofu, bell peppers, and corn kernels on one half of each tortilla.
Sprinkle cumin powder, salt, pepper, and grated cheese over the fillings.
Fold the other half of the tortilla over the fillings to create a half-moon shape.
Place the assembled quesadillas on a microwave-safe plate.
Microwave on medium power for 1-2 minutes or until the cheese melts and the tortilla becomes slightly crispy. The large turntable in Voltas Beko microwave allows you to cook together with all your cousins as well.
Cut the quesadillas into wedges and garnish with fresh coriander leaves.
Serve the fusion Quesadillas with a tangy salsa or chutney.
Mango-Coconut Lassi Parfait
Ingredients:
1 cup ripe mango pulp
1 cup plain yogurt
1/2 cup coconut milk
2 tablespoons honey or sugar
Granola or crushed nuts for layering
Fresh mango slices for garnish
Method:
In a bowl, whisk together plain yogurt, coconut milk, and honey/sugar until smooth.
In serving glasses or bowls, alternate layers of mango pulp, yogurt-coconut mixture, and granola/crushed nuts.
Refrigerate the parfaits for a couple of hours to allow the layers to set. The Voltas Beko refrigerator with IonGuard™ helps to keep your food smelling fresh and protects against bacteria.
Before serving, garnish with fresh mango slices and an extra sprinkle of granola or nuts.
Chocolate Barfi Mug Cake
Ingredients:
4 tablespoons besan (gram flour)
2 tablespoons ghee (clarified butter)
2 tablespoons condensed milk
2 tablespoons cocoa powder
1/4 teaspoon cardamom powder
Chopped nuts for garnish
Method:
In a microwave-safe mug, combine besan and ghee. Microwave on high for 1-2 minutes until the mixture turns aromatic and slightly golden.
Add condensed milk, cocoa powder, and cardamom powder to the mug. Mix well to form a smooth batter.
Microwave on medium power for 1-2 minutes until the cake is cooked and firm to the touch.
Once the mug cake cools down slightly, garnish with chopped nuts for added texture and flavour.
Share the warm and decadent Chocolate Barfi Mug Cake.
Are you looking for culinary inspiration for Onam celebrations this year? If yes, we have got you covered. For the uninitiated, Onam is the biggest harvest festival synonymous with sadhya, boat races, and pookalam (flower arrangements) in Kerala. (General trivia: King Mahabali introduced Onam to invigorate the spirit of farmers during the harvest season). Sadhya is the celebratory food spread prepared during the festival of Onam, a vegetarian nine-course feast served on a banana leaf, usually consisting of regional dishes such as sharkara upperi, inji puli, avial, eriserry, sweet appam, and payasam. In the spirit of the festival, here are a few recipes of delectable dishes that you can make for Onam this year. Tune into ‘The Tastes of India Podcast (Hindi): Indian Recipe Food Podcast & Cookery Show’ on Audible to learn from an array of 200 such recipes including essential Sadhya preparation for Onam this year.
KERALA VEGETABLE STEW
Ingredients
3 tablespoons edible coconut oil
2 bay leaves
2 three-inch cinnamon sticks
4 green cardamoms
5-6 cloves
1 onion finely sliced
1 teaspoon ginger crushed
2 cups of diced potato
1 cup of chopped beans
1 cup carrot diced
Salt to taste
4 slit green chillis
A few curry leaves
1 teaspoon pepper powder
2 cups of normal milk (substitute for coconut milk)
Method:
To prepare Kerala-style vegetable stew, heat the three tablespoons of edible coconut oil in a pan, once the oil is hot, add four cardamoms, two 3-inch cinnamon sticks, and two bay leaves and saute these ingredients for a few seconds.
After this, add onion and fry it till it is translucent. Add the crushed ginger and fry for a few more seconds. Put all the potatoes, beans, and carrots in one by one, top it off with salt according to preference, and mix everything well.
Cover and cook while stirring in between and once the vegetables are half cooked add the curry leaves, and green chillis and cover it again.
After the vegetables are cooked remove the lid, then add pepper powder and give it a nice stir. Fry for a minute or two, switch off the stove so the mixture cools down a bit.
Post 2 minutes add milk to it and mix it well again, then switch on the stove and stir the mixture well. Cover the mixture with a lid and cook for about 10-15 minutes on a slow flame stirring in between.
Towards the end, add one tablespoon of coconut oil and stir. The vegetable stew is ready to be served.
MATHANGA ERISSERY
Ingredients
500g of small-sized pumpkin cubes
Water as required
Red chilli powder
½ teaspoon turmeric powder
½ tablespoon jaggery
Salt to taste
Half grated coconut
1 tablespoon cumin seeds
1 full grated coconut for seasoning
1 teaspoon of mustard seeds
3-4 broken whole red chilies
7-8 curry leaves
3 tablespoons coconut oil
Method
Grind 1 tablespoon of cumin seeds and half-grated coconut to a fine paste in a mixer by adding a little water to it and keep this aside. In a saucepan add the chopped pumpkin, ½ teaspoon turmeric powder, red chili powder, salt, and water, and let it cook.
Once the pumpkin gets cooked, mash it well, and add the coconut paste to this. Cook this on low flame for about 5-7 minutes, as this is cooking heat in another pan, add some mustard seeds to it, and wait for it to pop.
When the mustard seeds start crackling, add the curry leaves, 3-4 broken whole red chilies, and add coconut to this mix. Fry this mix and keep stirring until golden brown.
Combine the coconut garnish mixture with the curry and keep it covered for a while. It is it is ready to serve.
MANGO RAVA KESARI
Ingredients
Half a cup of semolina
Half a cup of mango pulp
One cup sugar
One and a half cups of water
3 cardamon powdered
1/4th cup ghee
6-7 cashew nuts
1 tablespoon raisins
Method
Grind the mango paste in a mixer to form a smooth paste.
Stir fry 6-7 cashew nuts in two teaspoons of ghee until it is golden brown. In the same pan, add raisins to the used ghee to stir fry them as well.
Now add 1/8th cup of ghee to the same pan, roast the half cup semolina on medium flame, and ensure that the rava does not change its color.
Boil one and a half cups of water, add kesar and half a cup of mango pulp to it, mix it well, and then add the roasted rava to it.
While you add the roasted rava, ensure that you are stirring briskly to avoid forming lumps and wait for a slight aroma to switch off the flame. Once it attains the consistency of a porridge, lower the flame, and cook it until the rava is soft while covered with a lid.
Add one cup of sugar and powered cardamons to the rava and you will see that it is loosening again.
Add the remaining ghee to this and turn off the flame when it comes together as a mass. Garnish this with nuts and raisins and your mango rava kesari is served.
Chef Vikram Khatri shares a hearty reci Chef Vikram Khatripe and his favourite picks that help you experience the mild flavours of Asian cuisine…reports Asian Lite News
If you’re bored of eating at your favourite restaurant or want to try some new flavours, then head to Guppy, located in the Capital’s Lodhi Market and in Mumbai.
The playful wonderland features a modern setting with a charming courtyard and bar. The chef is fiercely devoted to freshness, hygiene, technique and use light, fresh and seasonal ingredients. Most of the dishes, from mains to the condiments are made from scratch in the Guppy kitchen.
Along with being the Business head and Executive Chef, Guppy and The Poke Bar, Delhi and Hello Huppy Mumbai; Vikram Khatri is quite the ninja in the kitchen. Six years and with multiple awards, he has proven that Japanese cuisine is much more than raw seafood with an exceptionally wide selection for vegetarians and a variety of meat for non-vegetarians.
With Guppy, he explores Japan’s bold striking flavours; infusing spices, tang, and the exotic all in one bite. And at Hello Guppy, he’s given Japanese food a light-hearted touch. He shares some of his favourite dishes from the menu
Chef Vikram Khatri shares a hearty reci Chef Vikram Khatripe and his favourite picks 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.
Throughout the festival, Chef Tawee was engaging with guests, sharing the inspiration behind his creations, and providing insights into the art of Asian cooking. This was an opportunity for food enthusiasts and connoisseurs to learn from a true master and gain a deeper appreciation for the culinary heritage of Asia….reports Asian Lite News
The Courtyard by Marriott Aravali Resortt recently had patrons go on an unforgettable culinary adventure as Huang Pan-Asian Speciality Restaurant presented “Feast from the East,” an exclusive festival featuring Chef Tawee, known for his mastery of traditional Asian cuisine. This limited-time event which took place from the 21st to the 27th of July, promised an extraordinary dining experience at Huang’s elegant venue.
Chef Tawee, a culinary maestro hailing from the heart of the East, brought with him an array of authentic dishes that showcase the rich tapestry of flavours from Asia. Chef Tawee’s dedication to tradition and innovation tantalized the taste buds. The “Feast from the East” at Huang featured an exquisite menu that celebrated the diverse culinary traditions of Asia. Chef Tawee’s handcrafted delicacies, included; Pomelo Salad, Som Tam Salad, Kai Satay and a lot more.
Throughout the festival, Chef Tawee was engaging with guests, sharing the inspiration behind his creations, and providing insights into the art of Asian cooking. This was an opportunity for food enthusiasts and connoisseurs to learn from a true master and gain a deeper appreciation for the culinary heritage of Asia.
Huang is renowned for its commitment to serving an exquisite fusion of Pan-Asian cuisine, showcasing flavours and techniques from various countries across the region. With a blend of traditional recipes and contemporary presentations, Huang promises an unparalleled dining experience that satisfies both the palate and the soul.
Open up your windows to the pitter patter outside. Let the cool wind gush in with the drizzle, let it rain! The monsoon signifies the brightest hues, spellbinding aromas and fried food cravings. Here are some healthy recipes curated by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa.
KHATTE MEETHE ALOO
Ingredients:
Potatoes boiled
Desi ghee
Cumin seeds
Turmeric
Fresh anardana
Sendha salt
Green chillies
Ginger
Fresh corrionder
Lemon juice
Method:
Heat ghee in a pan
Crackle cumin seeds, add potatoes and stir fry for two three minutes.
Add remaining ingredients except anar and lemon
Stir fry for another 2 minutes
Finish with fresh anardana and lemon juice
Serve hot
TOMATO AND TOFU SOUP
Ingredients:
Tomatoes
Tofu
Basil
Cinnamon stick
Ginger
Star anise
Vegetable oil
Sugar
Salt
Method:
Heat oil in a pan
Add cinnamon stick and star anise. Add mashed ginger.
Now add roughly chopped tomatoes. Cover and cook.
Halfway through add basil. Cover and cook on sim till tomatoes are soft and mushy
Add seasoning.
Fine strain Serve hot with tofu
HARE MATTER KI SHAMMI
Ingredients:
Green Peas
Potato Pahari
Ginger Chopped
Green Chilli
Olive Oil
Coriander Leaves
Chilli Powder
Black Cumin
Salt to taste
Method:
Blanch the green peas.
Put olive oil in a pan, add black cumin to it.
Then add green peas and sauté it till the green peas are dry
Take it out of heat and let it cool.
When it’s cool, add boiled and mashed potatoes, chopped coriander, chopped ginger, salt and green chilli.
Mix the above ingredients well and make tikki
Take oil in a fry pan and stir fry the tikkis
Serve hot with sauce or mint chutney
KARELA SEEKH KEBAB
Ingredients:
Ghee
Cumin seed
Garlic, chopped
Ginger, chopped
Bittergourd, grated
Beans, chopped
Spinach, chopped
Grated potato
Black pepper
Almonds, crushed
Khoya
Corn
Rroasted gram flour
Salt as required
Method:
Put desi ghee in the cooking pan
Add cumin seeds, garlic, ginger and sauté till golden brown
Add karela, beans, potatoes, black pepper and salt
Let it cook for about a couple of minutes. Then add almonds, khoya, and corn.
Now add roasted gram flour to make the mixture into dough.
Settle the dough on the tandoor rod for roasting and put it inside the tandoor.
Once roasted, serve with or mint and chilli chutney.
The diversity of people from all over the world living together in Dubai’s unique city brings out the best of the city’s gastronomy. Chinese, Indian, Emirati, French, and Middle Eastern cuisines are among the most widely offered…reports N. Lothungbeni Humtsoe
Dubai is a true tapestry, a city that has the best of both worlds. It is a family-friendly oasis with a diverse selection of cuisine, fun, and activities available both indoors and outdoors. Its eye-catching architecture will undoubtedly leave you speechless, but the food there will transport you into the world of lusciousness.
Despite its reputation as a tourism and luxury destination, ‘The City of Dreams’ is also making its mark on the global culinary map. With 14 Michelin-starred restaurants on record and its sinfully delicious ‘Shawarma’, traveling the world with a twist of its own regional flavour, surely Dubai is emerging as a gastronomy hub with the passing of time.
Presentation
As the saying goes, “We eat with our eyes first,” therefore plating and presentation are critical to enhance one’s eating experience. And Dubai has it all for you, down to the minute details that the chefs and team put into work at the kitchen counter to make meals look appetising is a work of art.
Fine Food
Conscious living entails not just modifying our surroundings and managing our time wisely but also paying attention to what we put inside our bodies. To be mindful of how much sugar or salt is appropriate for one’s body, as well as the temperature at which food should be prepared, all of the minor aspects should be considered. And all you have to do is ask, and they will listen. The busiest city in the United Arab Emirates (UAE) serves some of the finest food customised to our lifestyle, taste buds, and preferences.
The diversity of people from all over the world living together in Dubai’s unique city brings out the best of the city’s gastronomy. Chinese, Indian, Emirati, French, and Middle Eastern cuisines are among the most widely offered.
Escargots, shell-baked snails prepared in burgundy-style garlic shallot herb butter, known as a part of French cuisine at Couqley to PANASA (Jackfruit) dumpling bringing in the North-East Indian cuisines, an exotic blend of mouth-watering dishes from its diverse regions and foreign influence at Avatara. Dubai offers a mouthful burst of diversity through its gastronomy.
Sizzling Spots
Now that we know the basics, let’s look at some of the scrumptious spots you can swing by with your family and friends to feast on the best cuisines in the heart of Dubai.
Avatara (Indian cuisine): The only Indian vegetarian restaurant in Dubai to be awarded a Michelin star in 2023, AVATARA emphasises locally sourced, seasonal ingredients that are presented with flair. The one Michelin-star restaurant, located in the intimate space formerly occupied by Trèsind Studio at Voco Hotel, offers an intimate experience with only 24 customers per night. Each dish from the 16-course meal is served with an accompaniment of an explanation of the ingredients and their history, as well as a personal anecdote from the chef. And if you’re a parent, going out for dining with kids can be difficult, with swirling feelings of will the kid perform fine or will my kids appreciate the food. But don’t worry, Avatara has your back with a kids special menu titled “Kids Degustation Menu”.
Hutong (Chinese cuisine): Enter a world full of Eastern promise inspired by the Silk Road where China and Arabia meet. Hutong takes glamorous dining to a new level serving award-winning Northern Chinese cuisine, amazing dim sum, and creative cocktails.
Couqley (French cuisine): If you enjoy flambéing and sautéing meals, this is the place for you. Couqley is a must-visit if you want to sample a plethora of French cuisine prepared and presented with taste and style in a friendly atmosphere. Opened in June 2016, this locally developed restaurant offers a memorable dining experience blending authentic flavors.
Asia Asia (Pan Asian cuisine): The multi-award-winning Asia Asia restaurant and lounge, located at Piers 7 building, facing the Dubai Water Canal, Business Bay, is a place full of life and fun for friends and family visiting to rejuvenate. While you wait for your orders, enjoy the Akai Yoroboic mocktail with your pals.
Operation Falafel (Arabic cuisine): Operation Falafel, located in Downtown Dubai, is a must-visit for those looking to sample authentic Arabic street food. Devour Arabic cuisine by dipping or spreading your Falafel and Shawarmas in Hummus, one of the town’s best local specialties.
