Jawairia Merchant, chef and founder of Thai Naam, Mumbai, remembered how her initial inspiration for cooking stemmed from her mother, making Mother’s Day particularly significant for her…reports Asian Lite News
Mother’s Day holds a special place in most people’s lives. It is a day when families come together to acknowledge a mother’s love for nurturing and shaping the lives of their children.
As this auspicious day dawns upon us, let us explore how women chefs are honouring their mothers and what culinary delights they are preparing to celebrate the occasion.
Chef Gitanjali Verma, Senior Faculty (Culinary) at The Oberoi Centre of Learning and Development (OCLD), Delhi, said that her understanding of a mother’s responsibility deepened when she got to perform first-hand. She noted, “A day is not enough to celebrate the most important person in our life, for me every day is Mother’s Day.”
Sharing an anecdote, Gitanjali fondly remembered her childhood days spent in her mother’s kitchen, where she would often create delightful chaos. Despite the mess, her mother always encouraged her creativity, making the kitchen her sanctuary — a space where she could freely express herself through culinary adventures whenever she sought respite from her studies.
For the special day, Gitanjali is preparing her mother’s favourite, the Peruvian ceviche. A delightful dish, Gitanjali explained, “it typically consists of fresh raw fish marinated in citrus juices, primarily lime or lemon, which effectively ‘cooks’ the fish through a process called ‘denaturation’. The dish is then seasoned with onions, chilli peppers, salt and cilantro, creating a refreshing and tangy flavour profile.”
Jawairia Merchant, chef and founder of Thai Naam, Mumbai, remembered how her initial inspiration for cooking stemmed from her mother, making Mother’s Day particularly significant for her.
“As a child, my mother was my role model — always composed and unruffled, especially in the kitchen,” Jawairia said. “I have strived to emulate her calm demeanour throughout my culinary journey. She possessed a knack for quick fixes in the kitchen, always having a solution for mishaps. My mother remains my primary and most influential source of inspiration, shaping me into the cook I am today.”
Jawairia’s mother loves seafood, so the good daughter is preparing a mango fish curry for her on this occasion.
Juggling work commitments and family responsibilities can be challenging, but for Saraswati Devi Ahirwar, who serves as a chef at Fat Tiger in Gurugram, being a mother alongside her culinary career brings her profound happiness. Infusing her dishes with a touch of maternal care is her secret ingredient. She believes it enhances the flavours and makes her creations truly delightful.
On this Mother’s Day, Saraswati is cooking a mouthwatering vegetarian pasta, the red hot arrabbiata, for her mom.
Saraswati outlined her recipe for red hot arrabbiata. She explained, “First, I will cook some penne pasta until they are just perfect. After that, I will cook some minced garlic and chopped onion in olive oil until they are perfectly soft. After this, I will add some diced red and yellow bell peppers and cook them until they are nice and tender. Then, I will add some chopped tomatoes, tomato paste, and a blend of dried oregano and red pepper flakes.”
Concluding her recipe, Saraswati said, “After letting everything cook for a while, I will mix them with the cooked penne pasta until it is well coated with the sauce. And finally, I will garnish the dish with freshly chopped parsley on top for a burst of colour and freshness.”
For Ashna Mehta, chef and co-founder of Cafe 49, Mumbai, “Mother’s Day is all about celebrating the real superwoman in our lives — the one who has raised and nurtured us, and stayed up all night, taken care of our tantrums and ensured we never went to bed hungry.”
Continuing her ode to her mother, Ashna added, “She is a true force of nature, an epitome of selflessness and love, the rock of the family who possesses unwavering strength that keeps everyone together.” And to treat her mother “as the queen she truly is”, Ashna is whipping up a Hazelnut Teacake.
For Singapore-based celebrity chef Sarab Kapoor, Mother’s Day is not about receiving material tokens of affection. What matters to her is knowing her children feel loved and supported and that they have someone they can always rely on.
Sarab, sadly, lost her mother recently, but she plans to honour her memory by preparing Gajar Halwa and Phirni. “Cooking these desserts is not just about satisfying my cravings; it’s also a way for me to feel closer to my mother and to keep her memory alive through the flavours she cherished most,” Sarab said.
Chef Megami Mehta, a junior sous chef at The Taj Mahal Hotel, New Delhi, said her mother has been incredibly supportive of her culinary journey and is always willing to taste-test her crazy food experiments.
On this special day, Megami is preparing a chicken casserole for her mother. It is her way of recognising the immense role that mothers play as “pillars of strength in our lives”.
Reflecting on moments shared with her mother, Megami said, “Countless times, my mom and I have shared hearty laughs over spilt ingredients or unplanned kitchen blunders. Through it all, she has instilled in me the value of embracing cooking with a positive spirit, even amid chaos. Her lessons extend beyond recipes; they underscore the significance of infusing every culinary endeavour with love and care.”
Easter signifies new beginnings and cherished moments with your family and friends! And there’s no better way to celebrate the joy of Easter than by savouring a feast. Check out these restaurants offering a brunch to devour.
Indulge in Easter feasting with Sheraton Grand Pune Bund Garden Hotel
Indulge your senses with the Sheraton Grand Pune Bund Garden Hotel’s exquisite Easter feast, thoughtfully curated to enchant and delight. The buffet has something to please every palate, from fresh salads and savoury antipasti to artisanal baked goods and a tantalizing array of cold cuts and cheeses.
From prawn and avocado salad, strawberry chicken and cobb salad to main courses like roasted lamb and honey glazed ham the hotel’s indulgent spread promises a symphony of tastes and textures.
And don’t forget to save room for dessert! Treat yourself to classic Easter delights like tarte tatin, Easter nest, peach and caramel pears tart, cheesecake with raspberry coulis and thousand leaves cake with cream, among other heavenly treats.
Date: 31st March 2024
Time: 12:30 Pm Onwards
Price: Rs. 2099 plus taxes (Non-Alcoholic) Rs. 2699 (Alcoholic )
For reservations: +91-8837826247
Embrace the spirit of Easter with The Leela Ambience Gurugram Hotel & Residences
As Easter approaches, The Leela Ambience Gurugram Hotel & Residences introduce their Easter Brunch Experience, a luxurious celebration happening at the award-winning all-day dining restaurant Spectra. Nestled within the hotel, Spectra promises a theatrical dining experience that will enhance the joyous occasion amazingly.
As part of the celebrations, guests can engage in an exciting Easter Egg hunt activity, fostering creativity and adding vibrant colours to their holiday festivities.
Date: 31st March 2024
Time: 12:30 – 3:30 PM
For reservations: +91-9717596088 |+91-9650496906
An egg-ceptional Easter Brunch awaits you at Sheraton Grand Bengaluru Whitefield Hotel & Convention Center
Indulge in the splendour of Easter at Sheraton Grand Bengaluru Whitefield Hotel & Convention Center, where patrons are invited to savour the essence of this joyous occasion with an exclusive Easter Brunch spread. Elevating the celebration to new heights, patrons are welcomed to immerse themselves in a culinary journey spanning three exquisite dining venues: Feast, the multifaceted restaurant; Inazia, a haven of Pan-Asian delights; and Plunge, the chic poolside bar.
The talented culinary team led by Chef JP Singh have meticulously crafted a feast to tantalize your taste buds, complemented by the artistry of an expert bartender. Step into a realm of gastronomic delight, as you explore the diverse offerings, showcased at the culinary stations. From the vibrant flavours of Chaat Bhandar to the succulent aromas of sizzling grills, from the freshest catch of seafood to the irresistible allure of decadent desserts, the spread promises to cater to every palate and preference. Moreover, witness the culinary magic unfold firsthand as the hotel’s chefs showcase their expertise at various live cooking stations, adding a touch of interactive flair to your dining experience.
The hotel’s skilled mixologists have crafted a selection of special Easter-themed drinks to elevate the merriment, ensuring every sip is as delightful as the occasion. Whether you prefer a classic cocktail with a seasonal twist or a refreshing mocktail infused with vibrant flavours, beverage offerings are designed to enhance the jubilant ambiance and make your celebration truly unforgettable.
Gather with your family and friends to embark on a memorable culinary voyage, creating cherished moments to treasure for years to come.
When: 31st March, 2024
Time: 12:30 pm- 4:00 pm
Price: Brunch without alcohol Rs. 2399/- plus taxes | Brunch with alcohol– Rs. 3399/- plus taxes
For Reservations: +91-95139 82019
The Market’s annual Easter brunch
Craft cherished Easter memories with your loved ones at The Market’s delightful brunch. Indulge in a delectable spread featuring live cooking stations showcasing culinary artistry, vibrant market stalls brimming with treats, and a dedicated kid’s buffet ensuring smiles all around. Embark on an exciting Easter egg hunt, a timeless tradition that will ignite the joy of the season.
Indulge in the jubilant spirit of Easter with Courtyard by Marriott Bengaluru’s Easter Brunch at The Hebbal Café, the hotel’s all-day multi-cuisine dining restaurant, where an array of Easter delights await to tantalize your taste buds.
Executive Chef Rajeev Kumar and his talented team have curated a selection of Easter specialities including Babka, Pierogi, Hot Cross Buns, Bunny Cake, Ham Pie, Braised Lamb Leg, and Vegetable Pot Pie. Complementing this feast, savour unlimited servings of specially crafted mocktails tailored to the occasion while being entertained by vibrant live music.
When: 31th March, Sunday
Time: 12:30 p.m. to 3:30 p.m.
Price: Adult: Rs. 1,999/- plus taxes | Kids: Rs. 999/- plus taxes (above 5 to below 12 yrs.)
Celebrate the joy of Easter with Taj Coromandel’s feast
From Easter Meatballs Soup (A light appetizing broth made out of Lamb Dumplings & finished with beaten Egg and Parmesan / Hot Cross Bun); Asian Spiced Fish Cakes (European-style fish cakes infused with an Asian twist); and Poached Salmon & Asparagus Salad (Slow cooked Salmon served with Horse Radish Cream & Asparagus) to Roast Chicken (Traditional Roast Chicken /natural Jus); Shepherd’s Pie (Typical English-style Easter Special minced Lamb Ragout & Mashed Potato Braised Lamb Shanks) and Traditional Roast Turkey (Garlic & Thyme rubbed Turkey with accompaniments), there’s something for every palate.
The dessert station presents Easter Mud Cakes; dry fruit and coconut gateaux; and Easter cupcakes and pumpkin pie. There’s also a dedicated Kids Corner for young guests, complete with Macaroons, Assorted Chocolates, Easter Eggs, Easter Carrot Cupcakes, Mini Burgers / Finger Cheese Sandwiches, and Smiley Potatoes.
Where: Anise, Taj Coromandel
When: 31st March 2024
What: 12:30 PM to 3 PM
Price: Rs. 3000/- all-inclusive
For Reservations: 044 6600 2827 / 78248 62311
Courtyard by Marriott Bengaluru Outer Ring Road Presents an egg-licious Easter Brunch at Momo Cafe
Courtyard by Marriott Bengaluru invites patrons to join them for an unforgettable Easter celebration. Experience the Easter celebrations with an exquisite brunch to elevate your Easter festivities.
Executive Chef Vijay Bhandari and his culinary team have meticulously crafted a special menu that captures the spirit of Easter, promising a delightful culinary journey for all. From traditional Easter delights to seasonal specialities, indulge in a variety of mouthwatering treats.
Step into Momo Cafe and immerse yourself in an ambiance that beautifully reflects the essence of Easter, creating the perfect setting for a memorable gathering. Gather with your friends and family and head over to Momo Cafe to revel in this egg-citing opportunity to create lasting memories.
When: 31st March 2024
Price: Rs. 2200/- plus taxes
Time: 12:30 PM – 4:00 PM
For reservations: +91 95136 53156 or +91 95136 88331
Easter Feast at Caraway Kitchen, Conrad Bengaluru
Celebrate Easter in style by indulging in a specially curated brunch at Conrad Bengaluru on March 31st, 2024. Crafted with utmost care and inspired newness, the brunch at the property features an array of relishing specialities, that will truly make your Easter Eggcelent!
A few dishes include Caramelized onion and wine braised lamb shank – Sweet white onion cooked lamb shank tender with red wine and baby roots, Spinach and artichoke filo Pie – Creamy spinach baked with caramelised artichoke and filo sheet, Stuffed Leg of Lamb – Roasted leg of baby lamb leg cooked and braised in slow flame with petit roots. To satiate your dessert cravings, choose from a variety of Easter exotic pecan pies, Vanilla custard in eggshell, and Chocolate tart with nest and eggs, to name a few.
A few live counters that one should indulge in would be the Devil Egg bar, Easter egg station, Grandma pie station, Ultimate Poke Bowl–Live Trolley featuring Asian delicacies etc.
Price: Rs. 3000/- plus taxes per person (non-alcoholic), Rs. 3999/- plus taxes (Beer & Wine)
For reservations: +91 8022144444
Easter extravaganza at JW Kitchen, JW Marriott Hotel Bengaluru
This Easter, JW Marriott Hotel Bengaluru adds to the festivities with their special brunch. Set against the backdrop of a live band, guests can indulge in a leisurely brunch on March 31st, 2024, from 12:30 PM to 4:00 PM. With a dedicated kids’ activity section ensuring little ones are entertained, families can relish the festivities together.
Guests can indulge in a lavish spread of signature dishes meticulously curated by talented chefs. Delight the taste buds with an array of flavours including the JW Garden Harvest – a colourful medley of roasted vegetables, Blossom Greens offering a refreshing mix of fresh spring greens, and the refreshing Spring Pea & Mint Soup. Seafood lovers can savour the exquisite Salmon Gravlax and Lemon Butter Scampi.
For those craving hearty mains, relish the succulent Honey Glazed Ham, slow-roasted and glazed with honey and mustard, or the delicious Herb Roasted Lamb Leg accompanied by garlic mashed potatoes. Don’t miss out on the Spring Garden Frittata, a delightful ode to the season’s bounty.
To sweeten the celebration, patrons can indulge in decadent desserts including Carrot Cake with cream cheese frosting, Lemon Tartlets, and adorable Easter Bunny Cupcakes amongst other offerings.
Delight in an array of delectable dishes while basking in the warm hospitality of JW Marriott. Join in the Easter joy and create cherished memories with loved ones at JW Marriott Hotel Bengaluru’s delightful Easter Brunch.
Indulge in an Easter Extravaganza at Cinnamon at Renaissance Bengaluru Race Course Hotel
As Easter approaches, Cinnamon, the gourmet snack bar at Renaissance Bengaluru Race Course Hotel, renowned for its delectable desserts and confectionaries, unveils an enticing array of Easter goodies to elevate your celebrations. From traditional favourites to innovative delights, the curated menu promises to add a touch of sweetness to your festivities.
Experience the joy of Easter with Easter Treats Hamper, handcrafted by the pastry chef G. Manivannan. It features a delightful assortment of treats, including a scrumptious Easter Fruit Cake, irresistible Pecan Pie, luscious Orange Chocolate Bon Bons, heavenly Hazelnut Chocolate Cookies, and a charming Decorative Easter Egg. Complete with the classic Hot Cross Bun, this hamper is a true celebration of the season’s flavours.
For those with discerning tastes, the special menu offers an array of indulgent options. Delight in the richness of the Austrian Linzer Torte or savour nostalgia with the Classic Simmel Cake. The Pumpkin Cinnamon Cake with Cream Cheese Frosting offers a delightful twist, while the Easter Bunny and Decorative Easter Egg add a whimsical touch to your table.
Indulge your senses further with the range of treats, including Hot Cross Buns, Hazelnut Chocolate Cookies, Pecan Pie, and Easter Special Chocolate Cake, which are sure to satisfy one’s cravings.
Place your orders in advance to ensure availability and make this Easter a truly memorable one. For orders and inquiries, call +91 9513944520
Date: Thursday, 21st March, to Sunday, 31st March
Price: Easter Treats Hamper: Rs. 7500++ Taxes
A la Carte: Starts at Rs. 60 + Taxes
An Italian Easter at Casanoni Trattoria, Goa
Buongiorno a tutti! As we hop into the Easter season at Casanoni, Easter is a cherished tradition steeped in love and heritage. The aroma of homemade pastries fills the air as Nonna busies herself in the kitchen, preparing an array of mouthwatering delicacies passed down through generations.
Nonna’s cooking is a labour of love; every dish tells a story of family, culture, and tradition. From lamb dishes to delectable tarts, join us for an egg-stravaganza of flavours that will make your taste buds sing with joy.
Indulge in the freshest Beef Steak Tomatoes paired perfectly with Buffalo Mozzarella, or savour the crispy goodness of Polenta Fritta (Rs. 475) topped with Gorgonzola and black truffle. Arancini con Guanciale di Maiale (Rs. 575) will melt in your mouth with tender beef cheeks and pomodoro sauce. Dive into the comforting warmth of Brodino Stracciatella (Rs. 325), or twirl your fork around Basotti Romagnoli (Rs. 675), featuring Calabrian pork sausage and cherry tomatoes. And for those craving something truly decadent, Agnello Cacio Ova (Rs. 725) boasts bucatini, lamb ragout, and egg yolks that will leave you craving for more. Don’t forget to save room for dessert! Pasteria Napoletana (Rs. 475), a ricotta tart with hints of orange and vanilla, paired with creamy Stracciatella ice cream, will satisfy your sweet tooth most delightfully.
Make this Easter unforgettable with a culinary journey through Italy in Goa. Book your table now and let’s celebrate Easter the Italian way! Arrivederci e buona Pasqua!
Address: Casanoni Trattoria, House no – 4207, Rua De Querem, Cortim, Fontainhas (quarter), Panaji, Goa 403001
Timings: 12.30 PM to 11 PM
Dates: 29th to 31st March 2024
Contact: +91 783 783 4207
GiGi Bombay hosts its first-ever Easter celebration with a specially curated menu by Chef Beena Naronah
GiGi Bombay is excited to celebrate Easter, featuring a specially curated menu by Chef Beena Naronah. With a focus on capturing the essence of Easter and the joy of gathering with loved ones, Chef Beena has crafted a selection of dishes that signify the spirit of the festival.
Guests are invited to join GiGi Bombay for an Easter brunch filled with delicious treats, including comforting favourites like Smoked Shiitake Baozi and delightful indulgences such as Crispy Rock Shrimp. Each dish has been carefully chosen to bring joy to the Easter gathering.
Highlights of the menu include Festive Chicken Roll-Ups and the Gigi special Easter Egg and Bunny’s Carrot Cake Mousse. GiGi Bombay looks forward to welcoming guests for this special celebration of Easter, featuring a spread of delicious food and warm hospitality.
Enjoy Easter at Bastian Bandra and Bastian – At The Top
Bastian Bandra and Bastian – At The Top are celebrating Easter from March 30 – 31, 2024. At both locations (Bandra & Dadar), guests can enjoy special dishes like Shepherd’s Pie, Sichuan chicken, market vegetables, whipped parmesan mashed potatoes, poached egg; Ancho chilli prawns, shrimp butter, citrus, garlic butter, house-made soft buns; Sausage and Grits, smoked chicken, pumpkin grits, green apple, guacamole, corn dust, poached egg, served with gluten-free bread; and for Dessert, Special Easter Egg, vanilla ice cream, chocolate chip cookie, fresh berries, salted caramel, chocolate ganache, pretzel crumble & almond praline.
For more information and to make reservations, contact: +91 22 5033 3555
Durga Puja symbolizes the triumph of good over evil and the worship of goddess Durga. It is not just a period of prayer and reflection but also a celebration of delicious and wholesome food. To enhance your Navratri fasting experience, Voltas Beko brings youeasy fasting recipes that seamlessly blend tradition and innovation. With the help of your microwave and refrigerator, you can create flavourful delights to savour during this sacred time.
SABUDANA KHICHDI
Ingredients:
1 cup Sabudana (sago pearls)
2 medium-sized potatoes, peeled and diced
1/2 cup roasted peanuts, crushed
2-3 green chilies, finely chopped
1 tsp cumin seeds
1 tsp ghee (clarified butter)
Sendhanamak (rock salt) to taste
Fresh coriander leaves, chopped, for garnish
Method:
Wash the Sabudana thoroughly and soak it in water for 4-5 hours. Drain and keep it in the refrigerator overnight.
Heat ghee in a microwave-safe bowl, add cumin seeds, and microwave for 30 seconds. The digital display in Voltas Beko microwave will help you keep an eye on the food while you are busy with the Pooja preparations.
Add diced potatoes and microwave for 5 minutes, stirring halfway.
Mix soaked Sabudana, crushed peanuts, green chilies, and rock salt. Microwave for another 4-5 minutes, stirring occasionally.
Garnish with fresh coriander leaves and serve hot.
LAUKI (BOTTLE GOURD) KOFTA CURRY
Ingredients:
For Koftas:
1 cup grated lauki (bottle gourd)
1/2 cup Singhadekaatta (water chestnut flour)
Sendhanamak to taste
1/2 tsp red chili powder
1/2 tsp cumin seeds
Oil for frying
For Curry:
1 cup curd (yogurt), whisked
1/2 cup tomato puree
1/2 tsp ginger paste
1/2 tsp green chili paste
1/2 tsp cumin powder
1/2 tsp coriander powder
Sendhanamak to taste
Fresh coriander leaves, chopped, for garnish
Method:
For Koftas:
Combine grated lauki, water chestnut flour, cumin seeds, red chili powder, and rock salt in a bowl.
Form small koftas from the mixture.
Heat oil in a microwave-safe dish and fry the koftas until golden brown. Keep them aside.
For Curry:
In a microwave-safe bowl, mix curd, tomato puree, ginger paste, green chili paste, cumin powder, coriander powder, and rock salt.
Microwave the mixture for 4-5 minutes, stirring occasionally until the oil separates.
Add the fried koftas to the curry and microwave for another 2 minutes.
Garnish with fresh coriander leaves and serve with Singhade ke atee ki roti.
In a mixing bowl, combine yogurt, honey, and cardamom powder. Mix well to prepare the dressing.
Toss the chopped fruits in the dressing.
Refrigerate for a couple of hours before serving for a refreshing and healthy dessert. The NeoFrost Dual Cooling technology in Voltas Beko refrigerators will ensure that your food is chilled at the optimum temperature retaining its flavour and freshness.
Navratri fasting need not be bland or boring. With the help of your microwave and refrigerator, you can create these delicious Navratri fusion recipes that are sure to please your taste buds. Plus, when the feast is over, Voltas Beko dishwashers will be there to help you clean up effortlessly. Enjoy a flavourful and hassle-free Navratri with these delightful recipes and convenient kitchen appliances!
In India, Ganesh Chaturthi is not just a religious event; it’s a culinary feast that brings families and communities together. It’s almost time for him to come and the air is filled with excitement as we welcome him into our homes, seeking his blessings for prosperity and happiness! A significant aspect of the festival is the preparation of Lord Ganesha’s favorite foods.
Join the culinary journey as we explore a delightful array of recipes perfect for this festive season from Simple Recipes with Sanjeev Kapoor and The Tastes of India Podcast on Audible, allowing you to share the joy with your loved ones.
Here are four dishes from renowned chefs Sanjeev Kapoor and Puja Darshan to relish during the celebrations:
Chocolate Coconut Laddoo by Puja Darshan
Ingredients:
2 cup freshly grated coconut
1/2 cup condensed Milk
100 gm semi-sweet dark chocolate
1/4 cup melted white chocolate
Method:
Dry roast the grated coconut in a pan over low heat for approximately 3-4 minutes.
Once the coconut is adequately roasted, transfer it to a bowl and allow it to cool completely.
Grind the roasted coconut into a fine powder and place it on a plate.
Mix the ground coconut powder with condensed milk until well combined.
Take portions of the mixture, shape it into round ladoos, using a touch of ghee on your palms to prevent sticking. Place the laddoos in the refrigerator for about 30 minutes to firm up.
While the coconut balls are chilling, melt dark chocolate for coating.
Remove the coconut balls from the freezer and, one at a time, dip each into the melted chocolate. Ensure they are evenly coated.
Gently tap off any excess chocolate and place the chocolate-coated balls on a sheet of parchment paper. Repeat the same coating process for the remaining laddoos.
Drizzle melted white chocolate over the chocolate-coated laddoos for an extra touch of flavor and decoration.
Chill the laddoos until the chocolate hardens (which should take 15 minutes) and enjoy tasting them!
Rajgire Ka Thepla by Sanjeev Kapoor
Ingredients:
2 cups of rajgira flour (plus extra for dusting)
Rock salt, to taste
1 inch piece of grated ginger
1 tsp of sesame seeds
2 green chillies, chopped
2 medium-sized potatoes, boiled and mashed
2 tbsp of yogurt
3 tbsp of ghee (plus extra for shallow frying)
2 tbsp of freshly chopped coriander leaves
Method:
Place ragjira atta in a mixing bowl. Add rock salt, ginger, sesame seeds, and green chillies to it.
Now, add mashed potatoes, yogurt, 3 tbsp of ghee, and finely chopped coriander leaves into the bowl. Gradually knead the mixture into a semi-soft dough, adding water as needed. Cover the dough and set it aside for approximately half an hour.
Next, divide the dough into ten to twelve equal portions. Roll each portion into round balls.
Dust them lightly with rajgira atta and flatten them into diskettes on a floured surface.
Heat the pan and cook theplas on both sides, using ghee as required for shallow frying.
Once cooked, serve the hot theplas with a side of yogurt!
Ring Samosa by Sanjeev Kapoor
Ingredients:
¼ cup blanched green peas
3 medium potatoes, boiled and peeled
1 tbsp coriander seeds
1 tsp cumin seeds
2 tsps oil
1 tsp finely chopped ginger
1 chopped green chilli
Salt to taste
¼ tsp garam masala powder
1½ cups + 2 refined flour (maida)
2 tbsps ghee
¼ tsp carom seeds (ajwain)
Green chutney to serve
Method:
Dry roast coriander seeds and cumin seeds until they become fragrant. Then, coarsely grind them.
In a non-stick pan, heat some oil. Add ginger and green chili, and saute for a few seconds. Then, add green peas and mashed potatoes, and mix well.
Add the coarsely ground spice mixture, salt, and garam masala powder. Mash the mixture using a masher.
Transfer the mixture onto a plate, and allow it to cool to room temperature.
To prepare the dough, take 1½ cups of refined flour on a plate. Add ghee, carom seeds, salt, and half cup of water. Knead the mixture until it forms a stiff dough. Cover it with a damp muslin cloth and set it aside for 10-15 minutes.
For the slurry, take the remaining refined flour in a small bowl and add 3-4 tbsps of water. Mix until a smooth paste is formed.
Grease your work surface lightly with oil. Take a portion of the dough and roll it into a thin sheet. Trim the edges to shape it into a rectangle.
Place a portion of the stuffing on the top side of the rolled sheet. Make vertical slits at regular intervals on the bottom side. Starting from the top, roll it down and bring the two edges together to form a ring, sealing it with the slurry.
In a kadai, heat enough oil. Carefully slide in the rings a few at a time and deep-fry them on low heat until they turn golden brown and crisp. Drain them on absorbent paper.
Arrange the fried rings on a serving plate and serve them hot with green chutney!
Palak Pakoda Kadhi by Sanjeev Kapoor
Ingredients:
2 cups shredded spinach leaves
Salt to taste
¼ tsp turmeric powder
1-2 green chillies, finely chopped
A pinch of garam masala powder
½ cup fine besan
Oil for deep frying
3 tbsps yogurt
2 tbsps fine besan
1½ tbsps pure ghee
2-3 cloves
1 inch cinnamon stick
A pinch of fenugreek seeds (methi dana)
6-8 curry leaves
2-3 green chillies, slit
1 dried red chilli, broken
A pinch of asafoetida (hing)
Salt to taste
A pinch of sugar
1 tbsp chopped fresh coriander leaves
Method:
Place spinach leaves in a bowl and season it with salt. Add turmeric powder, green chillies, garam masala powder, fine besan, and thoroughly mix. Gradually add ¼ cup of water and continue mixing until it forms a well-combined paste.
In a deep kadai, heat a sufficient amount of oil. Carefully spoon small portions of the spinach mixture into the hot oil and deep-fry them until they turn golden and become crisp. Once done, place them on absorbent paper to remove excess oil.
Make a smooth mixture adding yogurt with fine besan. Add 2 cups of water to this mixture and stir thoroughly.
In a deep non-stick pan, heat ghee. Add cloves and cinnamon stick and saute until they release their aroma. Add fenugreek seeds, curry leaves, green chillies, dried red chilli, and asafoetida to the pan. Saute these spices for a few seconds. Pour in the yogurt mixture and add ½ cup of water. Stir well.
Season the mixture with salt and allow it to come to a gentle boil over medium heat. Once it starts boiling, reduce the heat to low and let it simmer for an additional 5-6 minutes.
Add sugar to the mixture, stir, and cook for one more minute. Pour in ¼ cup of water, stir, and bring it to a boil. Lastly, add coriander leaves, mix well, and remove the pan from the heat.
To serve, arrange the palak pakode in a serving bowl, then generously pour the kadhi over them. Serve this delicious dish hot alongside steamed rice. Enjoy!
The warm and inviting atmosphere at MoMo Cafe and the tastefully decorated venue creates an ambiance that reflects the spirit of the festival, setting the stage for a memorable dining experience. Immerse yourself in the festive mood as you enjoy a meal with loved ones, friends, or colleagues…reports Asian Lite News
Eid-Al-Adha, or Bakrid as it is popularly known, is an occasion celebrated with traditional zeal and great fanfare! The celebrations include getting together of family and friends, charity, gifting, and of course feasting. Indulge in exquisite traditions this Bakrid at your favorite restaurant.
MoMo Cafe, Courtyard by Marriott Bengaluru Outer Ring Road
Indulge in a feast of traditional Eid al-Adha delicacies carefully curated by our talented culinary team. The vibrant flavors and aromatic spices, as you savour a variety of mouth-watering dishes, are inspired by the rich culinary heritage of the festival. From succulent kebabs to aromatic biryanis, and tender meats to flavorful curries, the spread at the food festival showcases the best of Eid al-Adha cuisine. The extensive menu features a diverse range of dishes, catering to both meat lovers and vegetarians alike. Explore an array of succulent grilled meats, tender slow-cooked stews, fragrant rice preparations, and an assortment of vegetarian specialties that will delight your taste buds. Indulge in a symphony of flavors, as each dish is crafted with passion and authenticity.
The warm and inviting atmosphere at MoMo Cafe and the tastefully decorated venue creates an ambiance that reflects the spirit of the festival, setting the stage for a memorable dining experience. Immerse yourself in the festive mood as you enjoy a meal with loved ones, friends, or colleagues.
Venue: MoMo Cafe, Courtyard by Marriott Bengaluru Outer Ring Road
Time: Lunch – 12:30 p.m. to 4 p.m. | Dinner – 7 p.m. to 11 p.m.
Embark on an extraordinary culinary journey this Bakrid at Hyatt Centric MG Road Bangalore, where flavors come alive, and cherished traditions are celebrated in the most spectacular way!
Indulge in a delightful feast featuring a medley of flavors that will captivate your taste buds. Delight in the aromatic Subz Shikampur, savor the crispy and tender Nadru ke Kebab (Lotus Stem) and relish the legendary Galouti kebabs known for their melt-in-your-mouth texture.
Experience the flaky and delicious Ulte Tawe ke Parathe, along with the succulent Tangdi Kebab. No Bakrid feast is complete without the rich and aromatic Murgh Dum Biryani, Gosht Dum Biryani, and Haleem. Prepared with utmost care and traditional techniques, these dishes showcase the essence of Bakrid celebrations.
Lastly, savor the perfect ending to your feast with the indulgent delight of Khubani ka Meetha, a cherished traditional dessert that will sweep you away into a realm of sweet ecstasy.
Be a part of this special occasion at Hyatt Centric MG Road Bangalore, where exceptional dishes and heartfelt hospitality await to make your Bakrid truly remarkable.
The a la carte menu is available from June 26 -30, with timings from 12 p.m. to 11 p.m. For more information call +91-9591510193
Taj Connemara
At Taj Connemara, the flavours of Bakrid come alive at its all-day diner, Verandah as the team of chefs led by Executive Chef Rajsekhar Sastry has curated a special dinner menu comprising a mouth-watering range of kebabs of lamb, chicken and seafood. Guests can savour varieties of Biriyanis, Kakuri Kebabs with Sheermal, Sheer Kurma, Mutton Galouti and Hussai Murgh, together with other traditional dishes and desserts.
Verandah, Taj Connemara | June 28 | Dinner- 7 p.m. to 11 p.m. | Rs 2500 plus taxes | Please call +91 044-6600 0000 for more details and table reservations
Experience a feast of flavours this Eid at Badmaash
Make your Eid celebrations with friends and family an exciting and delectable culinary affair filled with progressive Indian food, zesty drinks, and immaculate vibes at Badmaash. Located in the heart of Andheri, this restaurant transports you to the wilderness with its tiger-themed interiors and bold elements.
To add to the grandeur of the occasion, the restaurant has curated two exceptional biryanis that will transport you to the heart of India’s rich culinary heritage. Immerse yourself in the flavours of the regal era with the Hyderabadi Kacche Gosht ki biryani, fit for royalty. Prepared with fragrant Basmati rice, succulent pieces of marinated meat, and a secret blend of spices, this biryani is a true celebration of the senses. Embark on a culinary adventure with Awadhi Kathal Khaas Biryani, bursting with aromatic spices, fragrant herbs, and tenderly cooked jackfruit, this biryani promises to take your taste buds on a delightful vegetarian journey. These offerings will be available to relish for the entire week.
Besides these, the restaurant menu also houses succulent dishes like the Kidney Bean and Mushroom Galawat, Almond Flake and Corn Gallets, Champarat Gosht, and Raan-e-Kandhaar to indulge in. End your meal on a sweet note with desserts like the Salted Caramel Kulfi Falooda and Badaam Halwa or if you are looking for an adventure, the menu features Saffron and Bailey Rasmalai, a traditional Indian rich sweet infused with Saffron and Bailey liqueur which is also their signature dish.
Immerse yourself into Badmaash’s enticing and lively ambiance, where the aroma of freshly prepared biryani fills the air, and the sounds of laughter and celebration resonate with the spirit of Eid, truly making it a memorable one!
Day and Timing: June 28 to July 5, Mon- Fri: 5 p.m. – 1.30 a.m.; Sat-Sun: 12 p.m. – 4 p.m., 7 p.m. -1.30 a.m.
Address: B 12, Ghanshyam Chamber, Veera Industrial Estate, Andheri Link Rd, Lokhandwala Complex, Andheri West, Mumbai
For Reservations: +91 74004 91473
Radisson Blu MBD Noida
Experience the grandeur of Eid celebrations like never before at SXVIII Radisson Blu MBD Noida’s extravagant “Dawat-e-Eid”. Immerse yourself in the spirit of this joyous occasion as the hotel transforms into a haven of traditional elegance and warm hospitality.
From the moment you step inside, you will be greeted by a vibrant ambiance, adorned with exquisite decor and intricate detailing, reflecting the essence of Eid festivities. Indulge in a culinary journey curated specially for this occasion, featuring a delectable array of traditional delicacies from across the globe, meticulously crafted by our chef. From aromatic biryanis and succulent kebabs to mouthwatering desserts, every dish is a masterpiece that tantalizes the taste buds.
Join us as we celebrate the spirit of togetherness, spreading happiness and love during this auspicious occasion of Eid buffet. Dawat-e-Eid at Radisson Blu MBD Noida promises an unforgettable experience, where cherished memories are made and shared with loved ones.
• Heat ghee in a heavy bottomed pan, roast makhanas and almond slivers till they are golden.
• Heat milk and saffron strands in a heavy bottomed pan and bring it to a boil. Keep stirring the milk, so that it does not stick to the bottom.
• Add sugar to the milk and mix well.
• Add the whole makhana to the milk. Add the almond slivers to the mixture.
• Keep cooking the mixture till the makhanas soften and milk thickens a bit.
• Serve the kheer hot or chilled. Top it with roasted almond slivers and chopped roasted makhana.
Nutritional analysis
Calories 1152
Protein 28.1 gm
Total fat 88.4 gm
Saturated Fats 13.1 gm
Monounsaturated Fats 36.9 gm
Polyunsaturated Fats 13.4 gm
Carbohydrates 76.6 gm
Fiber 12.4 gm
Cholesterol 30 mg
Sodium 452.6 mg
Calcium 816 mg
Magnesium 375.4 mg
Potassium 1138 mg
Vitamin E 51.8 mg
Almond strawberry cream
Serves: 3-4
Almonds ½ cup
Strawberry (Fresh) 12-14 pcs
Whipping Cream 1 cup
Holy Basil leaves (Tulsi) 1 tsp
Sugar (powdered) 3 tbsp
Method:
• Toast the almond flakes in the oven at 180°C for 4 minutes.
• Cut the strawberries into 1 cm dices.
• Whip the cream along with sugar. Do not over whip it or the butter will separate.
• Mix the almond flakes and strawberries into the cream along with hand torn holy basil.
• Garnish with almonds and sliced strawberries.
Nutritional analysis
Calories 766
Protein 18 gm
Total fat 51 gm
Saturated Fats 11.8 gm
Monounsaturated Fats 27.95 gm
Polyunsaturated Fats 8.4 gm
Carbohydrates 70.5 gm
Fiber 20.5 gm
Cholesterol 46 gm
Sodium 82.5 gm
Calcium 124 gm
Magnesium 82.5 gm
Potassium 601.5 gm
Vitamin E 3.92 gm
Almond coconut burfi
Serves: 4 – 5 people
Ingredients Quantity
Freshly grated coconut 1/2 cup
Blanched almonds 1 cup
Sugar (fine/ breakfast) 1 cup
Desi ghee 1/3 cup
Method
• In a non-stick pan add ghee, coconut and almond mixture on low medium heat. Stir to mix well and keep on stirring to prevent it from sticking to the pan or getting burnt, until it begins to leave the sides of the pan, lumping up as one mass. Add sugar and fold it well.
• Apply ghee onto a baking sheet and keep aside.
• Reduce heat to low and continue stirring for a few more minutes until the residue sticking to the sides of the pan starts to look opaque and dry, which means the consistency is nearing almost right for solidifying.
• Remove onto the greased plate / sheet. Mix the dough with greased hands, pat it flat into a neat square with a greased rolling-pin to 1/4 inch thickness. Smooth out the surface if needed.
• When cooled partially, cut into equal squares with a knife. Once completely cooled (about an hour or so), separate out the burfis with a flat spatula and store in an airtight container
Nutritional analysis
Calories 2234
Protein 15.1 gm
Total fat 150.1 gm
Saturated 80.1 gm
Monounsaturated 51 gm
Polyunsaturated 14.1 gm
Carbohydrates 203 gm
Fiber 19.4 gm
Cholesterol 141.9 mg
Sodium 74 mg
Calcium 443 mg
Magnesium 537 mg
Potassium mg 2019 mg
Vitamin E 25.8 IU
Spiced almond banana jaggery cake
Serves: 3 – 4 person
Ingredients Quantity
Butter, unsalted 1/2 cup
Jaggery powder 1/2 cup
Ground cinnamon 1 ½ tsp
Nutmeg, ground 1/4 tsp
Almonds, sliced 1/2 cup
Sugar 3/4 cup
Eggs, large 3 no
Orange zest 2 tsp
Banana, ripped & mashed 1 1/4 cups
All-purpose flour 3 cups
Baking powder 1 1/2 tsp
Baking soda 1 tsp
Salt 1/2 tsp
Buttermilk 2/3 cup
Method:
• Melt 1/4 cup of the butter. Pour 2 tablespoons of the melted butter into an 8-cup pan. Brush the butter over pan sides and bottom. Mix the jaggery, cinnamon, nutmeg and almonds. Sprinkle the pan with half the jaggery mixture. Combine the remaining mixture with the remaining melted butter and set it aside.
• In a large bowl, beat remaining 1/4 cup butter with granulated sugar until blended. Beat in eggs, 1 at a time, until blended. Beat in mashed banana.
• Mix all-purpose baking powder, soda and salt. Add these to the banana mixture along with the buttermilk and stir until well blended.
• Pour half the batter into prepared pan. Spoon the remaining jaggery sugar mixture evenly over top. Cover with the remaining batter.
• Bake in a 180° oven until a long wood skewer inserted into the thickest part of the cake comes out clean, about 50 minutes. Cool the cake on a rack about 5 minutes, then invert it onto a serving plate. Serve the cake warm or cool.
Bengali cuisine. Bengali people eat the leaves, stems, barks, seeds, peels and even flowers of a plant. Like Italian Zucchini flower fritters, Bengalis use a lot of flowers to make bhaja (fritters)…reports Asian Lite News
Chefs across the world are incorporating flowers in their menus. The fragrance, unique flavour and a riot of colours makes it for more than just dining table decorations and presentation. Flowers have been used as an ingredient in Indian recipes for long.
There are many flowers used in Indian recipes, but the most common flowers used in are the banana blossom, papaya flower, palash flowers, neem flowers and rose.
Every state in India has its own method of using their edible flowers, from rasams to curry, from fritters to tea. In Assam, people add night jasmine (xewali) to Khar — a traditional alkaline based dish of pulpy vegetables, which uses a variety of indigenous ingredients.
Jasmine tea is also known to lower blood pressure and give a boost to your system. Tamil Nadu and other states like to use the terribly bitter neem flower, which have excellent blood purifying properties and serve great during the summers as rasam.
Hibiscus flowers have a citrusy and slightly bitter flavour. They can be used to impart a fresh taste to desserts and also feature in Andhra Pradesh’s popular local dish ‘Gongura Pachadi’.
Rose petals are used for creating gulkand. Dried rose are used in sweets or creating syrups — not just for their flavours but also for the cooling properties that they have.
Sometimes the presence of these edible flowers in a cuisine simply come to be out of a desire to not waste anything. For example: Bengali cuisine. Bengali people eat the leaves, stems, barks, seeds, peels and even flowers of a plant. Like Italian Zucchini flower fritters, Bengalis use a lot of flowers to make bhaja (fritters).
I’ve grown up eating ‘kumro phool’ (pumpkin flower) ‘bhaja’, ‘bok phool’ (agati flower) ‘bhaja’, ‘Sojne phool’ or Moringa ‘bhaja’ (drumstick flower, known for its health benefits).
Many of these flowers, however, are seasonal and you have to wait for the right time of the year to obtain them. While fresh bok phool can be used as house decor, they’re simply far more wonderful when turned into a plate of bhaja. Perfect with your cuppa. You can use regular besan pakora batter or even rice flour make the texture crunchy.
Bauk Phool (Agati Flower) Bhaja
Ingredients:
Bauk Phool (Agati Flower)
Besan
Turmeric powder
Kalonji
Baking soda a pinch
Sunflower oil for deep frying
Salt to taste
Method:
Remove the flower tentacle that is within the Bauk phool and then wash it gently.
In a bowl take besan, turmeric powder, kalonji (if using), baking soda and salt. Mix well, then add water to make a thick batter.
1 banana blossom (mocha) finely chopped, boiled and mashed
3 tablespoons mustard oil
2-3 bay leaves
1 teaspoon cumin seeds
2 medium potatoes, boiled, peeled and cut into cubes
1 teaspoon red chilli powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 tablespoon raisins
Salt to taste
1 teaspoon sugar
1 teaspoon ghee
¼ teaspoon garam masala powder
2 tablespoons scraped fresh coconut
Method:
Heat mustard oil in a pan, add bay leaves and cumin seeds and sauté till fragrant. Add potatoes and sauté till light brown.
Add boiled banana blossom and sauté well. Add chilli powder, cumin powder and turmeric powder and mix well.
Add raisins, salt and sugar. Mix well and cook for a few minutes till everything is combined well. Add ghee, sprinkle garam masala powder and scraped coconut and mix lightly. Served best with plain white rice.
Sojne Phool Baati Chorchori
Ingredients:
2 Cup Sojne (Moringa flowers)
1 Green Peas
1 Tomato, chopped
3 – 4 Green chilies slit halfway
2 tsp Mustard Paste
1 tsp Turmeric Powder
½ tsp Red Chilli Powder
½ tsp Kalonji
2 tbs Mustard oil
½ tsp Sugar
Salt to taste
1 cup Water
Method:
Remove the stalk from the Sojne (Moringa Flower) (stalks makes the preparation bitter). Wash the flowers thoroughly and keep aside.
Place all ingredients in a pot with 1 tsp mustard oil and mix well. Allow the pot to heat. Cover the pot with a lid and slow cook for 10 minutes. Check in between and add few droplets of water if necessary to prevent burning at the bottom. (Ideally it should be cooked without adding water.
Drizzle 1 tsp mustard oil on top. Served best with plain Rice.
Juktiphool Bhaja
Ingredients:
Juktiphool
Salt to taste
Tumeric
Rice
Ghee
Method:
Take out the woody stems from the flowers and wash it thoroughly.
Pakhala can actually be mentioned as one of the traditional dishes of Eastern India, with the dish being included as part of the daily diet for as long as one can remember…reports N. Lothungbeni Humtsoe
India is one nation that is known across the world for its lip-smacking and diverse cuisines including the likes of chicken tikka, butter chicken, dosa, and chole bhature. Take any part of the country and you will see how different spices and other food ingredients are blended in a manner to give each dish its own characteristic taste and flavour. While the various curries, chaat items, and other Indian savory dishes are renowned over the world, Eastern India also possesses a long list of delicious dishes for foodies to try. What’s better is that some of these mouth-watering food items are so easy to cook. Let’s take a look at some of them:
Santula
Santula is one of the most popular and easy-to-cook vegetable dishes originating from the Odisha state in eastern India. The flavoursome steamed vegetable curry can be either fried, ‘BhajaSantula’, or boiled, ‘Sijha Santula’, as per the requirements. The ingredients for Santula include brinjal, potatoes, papaya, tomato, and pumpkin, which are first boiled together. The mixture is then added to green chilies, diced onion, and a whole spice blend of Panch Phoran. What’s important to know is that the ingredients are cooked in raw milk, and can be prepared in around 40 minutes which includes 10 minutes of prep time.
Dalma
Another common dish originating out of Odisha is the delicious mixed vegetable dal-based curry known as Dalma. The dish gets so much love from the people of the state that it is also served as a part of the Chappan Bhog at the Jagannath Temple in Puri. The scrumptious curry is actually made out of a variety of vegetables that are simmered alongside dal. The easy-to-cook lunch meal is made from nutritious split chickpeas which are cooked with potatoes, papaya, and other spice mixes before being served with steamed white rice. The cooking time of Dalma ranges from one hour to one hour and 10 minutes, including a prep time of 10 minutes.
Pakhala
Pakhala can actually be mentioned as one of the traditional dishes of Eastern India, with the dish being included as part of the daily diet for as long as one can remember. Another dish to be first introduced in Odisha, Pakhala was included in the recipe of Lord Jagannath Temple of Puri. In fact, the dish is so popular that March 20 is celebrated in Odisha as Pakhala Dibasa every year. It is consumed mainly in the summers and is made out by adding water to cooked rice, in three ways – fermented, fresh, and with curds. Pakhala is prepared using rice, curd, cucumber, cumin seeds, fried onions, and mint leaves, which are then served with dry roasted vegetables.
Ghanta
The easy-to-cook and celebratory dish of Ghanta is actually a variety of vegetables that are cooked along with soaked pulses. The word ‘Ghanta’ itself means ‘mixed’, with regard to mixed vegetables. In Odisha, Ghanta Tarkari is basically ‘Ghanta’ (mixed vegetables), and Tarkari, which translates to curry. The specially mixed vegetable curry is traditionally made with Indian vegetables that are not so easily available throughout the year.
Besara Aloo Bhaja
Another very easy-to-make dish that is very popular among the Odia people is the Besara Aloo Bhaja. The Aloo Besara Bhaja is made by soaking mustard seeds, dry chili, and cumin seeds in half a cup of water before being kept aside for at least 15 minutes. It is then followed by peeling off the outer layer of the drumstick, also popularly known as Chhuin in Odisha. The drumsticks are then cut into pieces before being washed together with sliced potatoes. It is then added to a fine paste of mustard seed, dry chill, turmeric powder along with salt, a cup of water, and cooked.
Executive Chef, The Metropolitan Hotel & Spa curates a menu featuring a fresh set of ingredients but equally delightful to the eye and delectable in taste…writes SWAPNADEEP MUKHERJEE
Prawn with lemon Quiche
Ingredients:
Fresh Prawn (210 g)
green onions, thinly sliced (4)
chopped fresh dill (1 tbsp)
finely grated lemon rind (1 tbsp)
filo pastry (2 sheets)
eggs (4)
reduced-fat milk (1/4 cup)
Method:
Preheat oven to 200 degree C/180 degree C fan-forced. Place prawn, peas, onion, dill and lemon rind in a bowl. Stir to combine.
Place 1 filo sheet on a flat surface. Spray with oil. Repeat layering with remaining filo and oil. Line base and sides of prepared pan with filo.
Whisk eggs, milk and parmesan in a bowl. Roll up overhanging filo sides.
Bake for 35 minutes or until golden after that add cooked prawn. Serve with salad.
Drunken Prawn salad
Ingredients:
Tiger prawn (4 no)
Cucumber (1 no)
Zucchini (1 no)
Garlic smashed (1 clove)
Gin jelly oil (5 ml)
Lemon (1 no)
Vodka (30 ml)
Orange (1 no)
Salt To taste
Black pepper to taste
Green olive (2 no)
Parsley (5 gm)
Lemon leaf
Method:
Wash zucchini and slice using mandolin. Grill on hot plate, season and keep aside.
Wash and peel cucumber. Get rid of core using corer and cut into rings.
Wash, peel and devein prawns. Boil in salted water along with lemon leaf.
Drain and chill in ice water.
In a deep bowl add prawns, cucumber rings, chopped parsley, olives and seasoning.
Now add lemon juice, orange juice, lemon and orange zest, vodka and oil.
Toss lightly and arrange.
Serve chilled.
Christmas Special Recipes.(photo:IANSLIFE)Christmas Special Recipes.(photo:IANSLIFE)
Red Strawberry crush mousse
Ingredients:
strawberry crush (2 tbsp)
strawberry, chopped (100 gms)
whipped cream, sweetened (300 gms)
vanilla essences (2-3 drops)
sweet cookies (60 gms)
For Garnish – strawberries and chocolate rice
Method:
Add all ingredients together and mix well.
Place a mould (any shape and size of your choice) with silver foil and spread coarsely powdered cookies evenly to form a base.
Pour the mixture into the mould on top of the cookie and allow chilling in the refrigerator for one hour.
When set, garnish with sliced strawberries and chocolate rice.
Traditional Eid dishes, such as the famous Biryani, Nalli Bhuna and Sheer Khurma, are a must in the feast of Eid.
One of the most beautiful aspects of this festival is the lavish spread, that features everything from savoury dishes to beverages and dessert. Not only in India, but Muslims all over the world share warmth and happiness with their loved ones during this grand festival. So here’s a list of traditional dishes to plate up for the family get-together.
Awadhi Biryani
Awadhi Biryani is a popular biryani dish in Lucknow. It has the ideal spice blend, which enhances the flavour of the biryani. The biryani is layered with rice and tender mutton chunks. It is then topped with soaked saffron in milk, which simply adds a punch to the Awadhi Biryani.
Gosht Khichda
The traditional dish Gosht Khichda is made with rice, lentils, mutton and masalas. It is cooked on a low heat with mutton, wheat or barley, various types of pulses, rice, spices and other ingredients. When ready, garnish with green coriander, green chilli, lemon and garam masala.
You will be amazed to see that Khichda can even taste so delicious.
Shami Kebab
Appetizers are always required to get a party started. What could be better than kebabs? Shami Kebabs are the ultimate mouth-watering kebabs, stuffed with chana dal, mutton, onions, chilies and a variety of spices.
It’s a great snack recipe to make your Eid evening unforgettable.
Mutton Paya
If you haven’t tried this tasty recipe yet, now is the time. Hyderabadi Mutton Paya will redefine your definition of delicious. It’s also a fantastic and delectable treat for meat lovers.
Nalli Bhuna
When it comes to traditional Eid dishes, who can forget Nalli Bhuna? Nalli Bhuna is a traditional Mughlai mutton curry recipe rich in spices such as nutmeg powder, cinnamon, cloves, star anise, and others. Nalli Bhuna has mutton shanks cooked in curry instead of curry-cut mutton pieces.
It’s made especially for Eid and goes well with Butter Naan or Rumali Roti. To enhance the flavour of Nalli Bhuna, it should be prepared in desi ghee.
Sheer Khurma
Sheer Khurma is a traditional Eid dessert. Vermicelli, dates, nuts and milk are used to make this delicacy. The name alone makes it appear grand and appetising. If you’re planning to make a dessert for Eid, Sheer Khurma should be on the menu.
Shahi Tukda
Shahi Tukda, also known as Double ka Meetha, is a popular Hyderabadi dessert served on special occasions such as festivals and weddings.
First, the bread is soaked in desi ghee and condensed milk. It is then topped with chopped dry fruits. It’s extremely creamy and delicious. You should include this in your feast to make your day more memorable.
