Tag: RECIPES

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Ring in the New Year with Cordon Bleu Chicken Pops – A Party Delight

Gather friends and family for an evening of joy, laughter, and scrumptious dishes to ring in the New Year with lively gatherings and simple, delectable recipes! Simplify your hosting by serving some delicious finger foods that will surely delight your guests. Cheers to a delightful start to the year! We bring to you some lip-smacking recipes by Chef Aji Joseph, Head – Culinary Development, FreshToHome.

CORDON BLEU CHICKEN POPS

Cordon Bleu Pops are crumb fried spiced chicken mince dumplings filled with molten cheese. They are crunchy, tender, oozy, more like little bites of heaven and make for a perfect party food.

Ingredients:

Chicken mince : 200 g

Onion, finely chopped – 1 tbsp

Garlic, finely chopped – 1 tsp

Celery, finely chopped – 1 tbsp

Parsley, finely chopped – 1 tsp

Butter: 30 g

Mixed Herbs : 1 pinch

Salt : To taste

White pepper powder : 1tsp

Potato, mashed : 50 g

Cheddar cheese, grated : 25 g

Mozzarella cheese, grated : 25 g

Egg, beaten : 2 nos

Refined flour : 50 g

Bread crumbs : 100 g

Method:

Cooking the chicken:

Heat up a non-stick pan and melt the butter.

Add the chopped onion, garlic and celery and sauté till translucent. Add mixed herbs and white pepper powder.

Now add the minced chicken and cook till the mixture is almost dry with very little moisture content. Make sure the chicken mince is all separated and does not have any lumps.

Allow the mixture to cool down and then add the potato mash and mix well.

Preparing the cheese filling:

Mix together both grated cheeses, parsley and just enough salt to make a thick cheese mixture.

Assembling the dish:

With the chilled chicken mince mixture, make small dumplings of 15 g each. With the cheese mixture, make smaller dumplings of 1/4th the size of chicken dumplings.

Take the chicken dumplings in hand and slightly flatten them. Place the cheese dumplings in the centre of the flattened chicken mixture and reshape back to a ball with cheese completely covered inside.

Break 2 eggs and beat them in a bowl.

Take 50 g of flour in another bowl.

Place the breadcrumbs in the third bowl.

Dust the cheese filled dumplings with flour and then drop them into the egg mixture and then evenly coat them with breadcrumbs.

Keep the breaded chicken pops in a refrigerator and let them chill for some time.

Heat up a saucepan and add oil just enough to immerse couple of dumplings.

When the oil is hot, slide the breaded chicken balls into the oil and allow to fry to a golden brown.

Strain them from oil to a butter paper.

Serve along with your favourite sauce.

MUTTON SEEKH KEBAB

Seasoned and spiced mutton mince wrapped around metal skewers and cooked on charcoal fire. The heat and smoke of the charcoal give the seekhs a very earthy and smoky note.

Ingredients:

Mutton boneless: 500 gms

Mutton fat: 25 gms

Egg whole: 1 nos

Besan flour: 50 gms

Onion chop: 100 gms

Cashew nuts: 50 gms (soaked in water)

Ginger chop: 2 tbsp

Garlic chop: 2 tbsp

Green chilly: 2 tbsp

Kashmiri red chilli powder: 2 tsp

Garam masala powder: 2 tsp

Coriander powder: 1/5 tsp

Dry mango powder:1/5 tsp

Jeera powder: 1 tsp

Black cardomum powder: 1 tsp

Cinnamom powder:1 tsp

Black pepper powder: 1 tsp

Coriander leaves: 3 tbsp

Salt: 2 tbsp

Method:

Mince the mutton with all the ingredients except egg and besan flour to a fine mince. To this mince mixture, add beaten eggs and besan flour and mix well.

Take a metal skewer and with one’s wet hands take a handful of mince and press and spread it around the metal skewer.

Heat up a charcoal grill and place the skewers of meat above the hot charcoal and turn sides and cook around. Apply some ghee while the seekhs are getting cooked.

Once cooked, loosen the ends of the cooked seekhs and slide the seekhs out of the metal skewers.

Cut into bite size pieces and serve along with mint chutney and onion salad.

PEEL & EAT GARLIC PRAWNS

One of the simplest recipes to make in a jiffy. Whole prawns with shell is pan sauteed with garlic, olives and parsley. One of the easiest recipes to make this prawn preparation with garlic, olives,s chili flakes and parsley makes it very exotic, and the addition of white wine lifts the dish to a different level. The quick cooking retains all the goodness and flavour of the prawns. The outside shell turns a beautiful orangish red, and that’s quite a visual treat. This PEEL & EAT PRAWNS becomes a fun activity by itself along with good company and conversation.

Ingredients:

Prawn with shell: 250 gm

Olive oil (pomace): 30 ml

Prawns (head removed and shell cut open and inside intestine removed): 250 gm

Garlic slice: 10 cloves

Chilli flakes: 1 tsp

Olive slices: 5 black & 5 green olives

White wine: 50 ml

Parsley: 2 tbsp

Salt: 1 tsp

Butter: 20 gm

Lemon wedges: 4 nos

Ingredients for butter sauce:

Butter(salted): 50 gm

Lemon juice: half a lemon

Parsley chop: 2 pinches

Soften the butter and mix the lemon juice and parsley to form a soft butter dip.

Method:

Detach and remove the prawn heads and discard. With a sharp knife slit open the top or hump side of the prawn along with the shell. Slightly open the slit portion and remove the veins in running water.

Heat up a non-stick saucepan. Add olive oil and sliced garlic and saute to golden. To this, add the chili flakes. Drop the cleaned prawns into this hot pan and toss. Add the white wine, olive slices and salt. Toss till the white wine is evaporated. Add the chopped parsley,lemon wedges and butter and toss again. Don’t allow the butter to burn but just coat the prawns which gives them a buttery and silky coating.

Transfer to a serving dish and garnish with some chopped parsley. Serve along with the butter lemon dip.

ALSO READ-Yummiez Extravaganza For New Year

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AI-Assisted Recipes for a Festive Feast

For your vegetarian friends, this recipe is a must! Whether served as a starter or a delightful side dish alongside curry and rice, neer dosa, or even dal chapati, Paneer Ghee Roast is a versatile addition to your meal lineup…reports Asian Lite News

As the year draws to a close, the abundance of celebrations can leave us grappling with the challenge of preparing elaborate yet health-conscious meals at home. If you’re the proud owner of an AI-assisted device and have a penchant for culinary experimentation, we’ve got a treat for you and your loved ones.

Craft a memorable year-end dinner for family and friends with recipes specially curated by Mahek Mody, Co-founder, of Upliance.ai. These meals are not just quick and tasty; they are entirely hassle-free, allowing you to effortlessly whip up a delightful feast in the background while attending to other chores.

Maharashtrian Chicken Sukka

Maharashtrian Chicken Sukka is a mildly spiced semi-gravy dish, perfect as a starter or paired with bakhri (rice flour rotis) or varan bhat (dal and steamed rice). The AI cooking assistant simplifies the process by handling spice roasting, grinding, and slow cooking, freeing you from constant stirring and using multiple utensils.

To Marinate the Chicken

In a bowl, defrost 500g of biryani-cut chicken. Add one large spoon of Kashmiri chilli, one large spoon of garam masala, half a spoon of turmeric, one medium spoon of salt, one large spoon of coriander powder, one large spoon of ginger-garlic paste, and 40g of yoghurt. Allow the mixture to marinate; set it aside.

To Sauté Spices

In the Smart Jar, add two and a half large spoons of ghee, one medium spoon of white sesame seeds, 1.5-inch cinnamon stick, two cloves, one medium spoon of cumin seeds, one dried chilli, 10g of grated coconut, two pods of green cardamom, and two pods of black cardamom. The AI Cooking Assistant will sauté the spices at 100℃ for approximately 2 minutes.

To Make the Sukha

Add 120g of peeled and quartered onions, one green chilli, ten garlic cloves, and ten coriander stems to the sautéed spices in the Smart Jar. The AI Cooking Assistant will grind down all the vegetables and whole spices and then cook it for approximately 10 minutes at 95℃.

To Cook the Chicken

Once the Sukha base is ready, add the marinated chicken and half a small spoon of salt to the Jar. The AI Cooking Assistant will slow-cook the Chicken Sukha at 95℃ for 35 minutes. Enjoy the flavorful and tender Maharashtrian Chicken Sukka!

Paneer Ghee Roast

For your vegetarian friends, this recipe is a must! Whether served as a starter or a delightful side dish alongside curry and rice, neer dosa, or even dal chapati, Paneer Ghee Roast is a versatile addition to your meal lineup.

To Roast Spices

In the Smart Jar, combine a mix of spices, including a one-inch cinnamon stick, two cloves, one small spoon of black peppercorns, half a small spoon of methi seeds, and three dried red chillies without stems. Along with half a bay leaf, one each of green and black cardamom, and two large spoons of coriander seeds.

The AI  cooking device will roast the spices for ten minutes at 120°C.

To Blend Spices

Transfer the roasted spices into a blender and grind them to create a powder. Set aside this aromatic spice blend.

To Sauté Aromatics

Now, add one green chilli, 2g of ginger, six cloves of garlic, and three stems of coriander leaves to the Smart Jar. After the AI Cooking Assistant has chopped them, add three large spoons of ghee. The device will sauté the aromatics for 4 minutes at 95°C.

To Cook Paneer

Take 200g of paneer, cut it into cubes, and place it in the Smart Jar along with the powdered ghee roast masala, half a spoon of turmeric, two medium spoons of coriander powder, three small spoons of jaggery powder, one large spoon of tamarind paste, ten curry leaves, and one and a half small spoons of salt. The AI Cooking Assistant will cook the mixture at varying temperatures for around 20 minutes. Once the dish is prepared, serve it hot, complemented by mint chutney. This Paneer Ghee Roast recipe promises a burst of enticing flavours for a delightful culinary experience!

Mulled Wine

Winter nights call for a touch of warmth, and what better way to elevate the season’s cosiness than with a homemade glass of mulled wine? Popular across Europe as Glühwien, it is a winter staple and served across Christmas markets and streets.

To make the base

Begin by infusing two medium spoons of black pepper, 12g of cinnamon stick, five cloves, and four-star anise into 600g of orange juice in your Smart Jar. The AI Cooking Assistant will simmer this delightful mixture for 30 minutes at 60°C, allowing the spices to weave their magic.

Add Alcohol

Now, in the Smart Jar, add 1000g of port wine and 200g of brandy, enhancing the flavour with four slices of orange or mandarin, each studded with 4 cloves. The AI Cooking Assistant will simmer the concoction for a leisurely 45 minutes at 70°C, letting the rich blend of aromas and tastes unfold.

Once the mulled wine has absorbed the essence of spices, strain it and serve, transforming your gatherings into a celebration of the season with this homemade mulled wine.

Chicken Pulao

Elevate your main course and captivate your friends with the culinary finesse of restaurant-style Chicken Pulao, expertly crafted in the comfort of your home!

To Marinate the Chicken

Commence by defrosting 300g of biryani-cut chicken and marinating it in a bowl. Add one large spoon of ginger-garlic paste, one medium spoon of Kashmiri chilli, one small spoon of garam masala, half a spoon of turmeric, 50g of cream, and one and a half small spoonful of salt. Allow the chicken to soak in these flavours; set it aside.

To Soak Rice

Simultaneously, soak 140g of washed basmati rice in 400g of water.

To Sauté Spices

In your Smart Jar, add one large spoonful of ghee and two large spoons of your preferred oil. Introduce whole spices like a one-inch cinnamon stick, one small spoon of fennel seeds, one small spoon of cumin seeds, and one dried red chilli. The AI Cooking Assistant will sauté the spices at 110°C for 3 minutes.

To Sauté Aromatics

Add 180g of peeled and quartered onions, two green chillies, ten stems of coriander leaves, and ten cloves of peeled garlic to the Smart Jar. The AI Cooking Assistant will grind the vegetables and then sauté these ingredients at 95°C for 10 minutes.

To Sauté Chicken

Now, introduce the marinated chicken, 8g of mint leaves, one small spoonful of salt, and one and a half small spoons of green cardamom powder to the Smart Jar. The AI Cooking Assistant will sauté the mix at 95°C for 20 minutes.

To Cook Pulao

After draining the water from the soaked rice, add it to the Smart Jar along with 250g of water. The AI Cooking Assistant will slow-cook the pulao at varying temperatures for 30 minutes. Once it’s ready, garnish with fresh coriander leaves and serve this aromatic Chicken Pulao with some raita. Voila! Your exquisite home-cooked delight is ready to impress!

Makhni Pasta

Indulge in the delightful fusion of Continental and Indian flavours with this Makhni Pasta, which promises to elevate your home cooking experience with its luscious creamy sauce and tender pasta.

To Boil Tomatoes and Pasta

Begin by scoring the tops of 240g of tomatoes with criss-cross cuts. In the Smart Jar, combine 140g of pasta-fusilli, 700g of water, processed tomatoes, and one and a half small spoons of salt. Allow the AI Cooking Assistant to boil the mix at 95°C for 25 minutes. Once boiled, strain and sieve the tomatoes and pasta. Cool the tomatoes in ice water for 5 minutes, then peel their skin and set them aside.

To Sauté Onion

Now, in the Smart Jar, add one green chilli, 60g onions, peeled and cut into quarters, and five cloves of peeled garlic. Once the AI cooking device has chopped the vegetables, add three large spoons of pomace olive oil, the cooking device will sauté this mixture for 5 minutes at 95°C.

To Make Sauce

Introduce one medium spoon of Kashmiri Mirch, one small spoon of sugar, 1 small spoon of salt, and half a large spoon of oregano for seasoning. Add 30g of cheese cubes, 30g of butter, 50g of cream, 40g of water, boiled tomatoes, and 15 basil leaves. The AI Cooking Assistant will cook this mix for approximately 20 minutes at varying temperatures, transforming it into a rich and creamy sauce.

Mix Pasta and Serve

Finally, incorporate the boiled pasta into the Smart Jar and serve the dish garnished with half a spoon of chilli flakes and garnish with basil leaves.

So, whether you’re in the mood for a delightful starter or exploring diverse flavours in the main course, let these recipes provide the perfect blend of festivity, taste, and affordability.

ALSO READ-Janu Tokyo Redefines Luxury in the Heart of Azabudai Hills

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Food Lite Blogs Recipes

Diwali Recipes with a Chocolate Twist

With Diwali just around the corner, the festive occasion calls for special recipes to add an extra sparkle to your parties. Mars Wrigley has got you covered with the perfect recipes infused with a delightful touch of chocolatey twist, bound to put smiles on your guests’ faces. No Diwali bash is complete without scrumptious food, and since Diwali is all about celebrations, why not amp up your dishes too?

Fill up your home with the mouth-watering aroma of delicious treats whipped up with Galaxy, Fusions, Snickers, Twix and M&Ms.  Let your culinary prowess shine as you entice everyone with your cooking and turn that party into a chocolate wonderland with Mars Wrigley’s ultimate recipes!

SNICKERS® Sweet and Salty Popcorn

Ingredients

8 cups lightly salted popcorn

2 oz dark chocolate, melted

2 bars (50g each) SNICKERS Original, chopped

1 cup pretzel twists

3/4 cup salted peanuts

1/2 cup butterscotch chips

Direction

Place popcorn in a large bowl. Drizzle with melted chocolate and toss to coat; spread on parchment paper–lined baking sheet. Let stand for 8 to 10 minutes or until chocolate is set. Break into bite-sized pieces.

Toss with chopped SNICKERS Original, pretzels, peanuts, and butterscotch chips.

Substitute milk chocolate for dark chocolate if desired.

Dessert Pizza made with M&M’S® Milk Chocolate Candies

Ingredients for Cream Cheese Spread:

8 oz cream cheese

½ T vanilla extract

1 c powdered sugar

1 T whole milk

Ingredients for Dessert Pizza:

2 T M&M’S® Milk Chocolate Candies, ¼” chopped

8 oz sugar cookie dough, prepared

10-11 strawberries, sliced

½ T chocolate sauce, prepared

Direction for Cream Cheese Spread:

Mix all ingredients and combine until smooth. Spread can be made in advance and stored refrigerated until assembly of the dessert pizza.

Assembled Dessert Pizza:

Preheat oven to 350°F.

Prepare sheet trays for baking by lining with parchment paper lightly sprayed with oil.

Roll out cookie dough to a 9″ round.

Bake for 10-12 mins until golden brown.

Cool completely before assembling dessert pizza.

To assemble, spread prepared cream cheese spread onto cookie, leaving about a 1” edge around the outside.

Scatter sliced strawberries, chopped M&M’S® Milk Chocolate Candies and drizzle with chocolate sauce.

Serve as shareable dessert pizza or in individual to-go pizza containers.

Buttermilk Donuts Made with all-new GALAXY® FUSIONS Chocolate

Ingredients for Donuts

3½ cups all-purpose flour

1 cup sugar

½ teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

1½ teaspoon ground nutmeg

¾ cup buttermilk

4 tablespoons unsalted butter, melted

2 eggs

1 egg yolk

Chocolate Glaze

1 cup chopped GALAXY® FUSIONS Chocolate

2 cups confectioners’ sugar, sifted

1 tablespoon light corn syrup

½ cup unsalted butter

¼ cup whole milk, warmed

2 teaspoons vanilla extract

Direction for Donuts

Preheat fryer to 375°F.

Combine 1 cup of flour, sugar, baking soda, baking powder, and salt. Set aside. In separate bowl, combine buttermilk, butter, and eggs.

In a mixing bowl, add wet ingredients to the dry and mix well. Add remaining flour and mix until just combined. Turn dough onto floured work surface. Roll with floured rolling pin to 1-inch thick.

Stamp out dough rings with floured doughnut cutter, re-flouring between cuts.

Carefully drop dough rings into fryer, four or five at a time, depending on fryer size. Turn doughnuts as they rise to surface with a slotted spoon. Fry doughnuts until golden brown, about 50 seconds per side.

Drain on paper towel-lined pan or wire rack. Repeat frying, returning fat to temperature between each batch.

Chocolate Glaze

Combine butter, milk, corn syrup, and vanilla in saucepan and heat over medium heat until butter is melted.

Decrease the heat to low, add 1/2 cup of chopped GALAXY® FUSIONS Chocolate and whisk until melted.

Remove chocolate mixture from heat. Using a hand mixer slowly add powdered sugar and beat until smooth.

Place chocolate glaze over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

Assembly

Top glazed donut rings with remaining chopped GALAXY® FUSIONS Chocolate and serve.

Top to Bottom Cheesecake

Ingredients

·1/4 cup + 1 tbsp. TWIX® Bars, crushed, 1/2″, frozen

·2 tbsp. Caramel sauce

·1 cup Whipped cream

·1 Cheesecake slice, plain, small

·1 tbsp. Chocolate sauce

Direction

Spoon 1/4 cup crushed TWIX® Caramel Cookie Bars into bottom of chilled dish.

Top with caramel sauce.

Top with whipped cream.

Place cheesecake onto whipped cream, sinking it one-quarter of the way into whipped cream.

Drizzle dessert with chocolate sauce.

Top with remaining crushed TWIX® Bars.

Serve immediately.

Suggestions

Experiment with other flavors of cheesecake.

Utilize crushed SNICKERS® Bar versus TWIX® Bars.

ALSO READ-Ayurvedic Diet for Festive Health

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Savor the Flavors: Voltas Beko’s Irresistible Fusion Recipes

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.

ALSO READ-Bite sized deliciousness: Laddooh by Chef Sugandha Saxena

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Homemade winter recipes

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

GAJJRELLA HALWA WITH NUTTY CHOCOLATE CRUNCH

Ingredients

Gajjrella

Milk

Carrot

Sugar

Raisins

Cashew nut

Green cardamom

Desi ghee

Khoya danedar

Sweet tart

Maida

Butter

Sugar (breakfast)

Milk

Method:

Clean and peel carrots,grate coarsely.

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

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

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

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

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

Turn off the flame and let it cool.

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

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

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

Let it cool and demould.

Use as required.

BEET ROOT HALWA

Ingredients

Beet Root

Desi Ghee

Sugar

Khoyadanedar(Reduced milk)

Green Cardamoms (powder)

Almond chopped

Cashewnut chopped

Method:

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

Add grated beet root and mix well with ghee.

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

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

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

Some traditional Indian delights.(photo:IANSLIFE)

LAUKI TART HALWA

Ingredients

Lauki (Bottle gourd)

Desi Ghee

Sugar

Khoya danedar (Reduced milk)

Green Cardamoms (powder)

Almond chopped

Cashewnut chopped

Method

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

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

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

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

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

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Mouth-watering ice cream recipes

3 innovative recipes that go well with ice creams(ianslife)

For all of us, whether we are children or adults, it doesn’t matter if it is winter or summer; the very mention of ice cream instantly makes us happy. Ice cream is not only a delicious addition to any celebration, but it is also well known to be a powerful mood enhancer…reports Asian Lite News

Everyone’s first dessert: the best buddy we’ve had since childhood is our favourite ice cream. While we have thoroughly enjoyed a variety of ice cream flavours, Baskin Robbins offers several creative and entertaining dishes you may make with your preferred ice cream to provide a healthy dessert. Let’s look at some mouth-watering recipes:

Ice cream waffle sandwich

A match made in heaven – without a doubt, two of the most loved dessert options in one. A scoop of your favourite ice cream between two mini waffles, rolled in your favourite nuts and chocolate sprinkles with a dash of maple/chocolate syrup. This is the easiest dessert you can whip up in no time.

Ice cream tacos

Yes, you heard it right. You get the perfect crunch with each shell of taco filled with a teaspoon of chocolate spread, small scoops of ice cream and topped with berries. Once you are done filling up your taco, top it up with your favourite toppings.

Anytime sundae

A dream come true for many – some may even call it the most indulgent dessert ever made. Take a glass jar, add a layer of sliced fruits and strawberry sauce. For the second layer, top it up with a scoop of your favourite ice cream, some more strawberry sauce muesli, dry fruits and cranberries/raisins. Layer it with another scoop of ice cream and decorate it with a dash of honey, whipped cream, fresh fruit and more muesli. So go ahead and try some of these indulgent combinations.

ALSO READ-Relish your favourite scoop of ice-cream

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Food

Easy snacks to cook in few minutes

Home made treats in just 5 minutes!.(photo:IANSLIFE)

One of the most convenient and ready-to-cook snacks is Masala Oats. A masaaledar concoction, which can be prepared in no time, will instantly brighten up your mood and leave your taste buds wanting for more…reports Asian Lite News

Winter is here, and it’s that time of the year when all you want to do is snuggle and ‘veg-out’ in front of the TV or with your favourite book with minimum effort. Getting up to indulge in some quick bites and nibbles can feel like a mountain of a task, which often leads to impulsive online orders. Hence, when the temptation is at its peak, we are always stuck in a dilemma to decide which snacks to indulge in.

Wouldn’t we all agree? Most of us have had the temptation for chatpata snacks that have attacked us like a storm every evening. After we’ve faced an exhausting day and thanks to this sluggish weather, we barely have any energy left to go to great lengths and prepare our favourite snack.

We have curated a list of hassle-free yummy snacks you can indulge in, during those long winter evenings which can be made in just five minutes. We have got you covered with guilt-free alternatives that are quick to prepare and can be enjoyed at your leisure. So, when temptation runs high, here are some exemplary choices one can make; evening snacks prepared in 5 minutes:

Peri Peri Popcorn

Long winter nights, snuggled under your blanket is the perfect opportunity to catch up on some new movies or old classics. But what is a movie night without your bowl of popcorn? Get creative and give the regular ready-to-eat popcorn a spicy twist, top it up with Peri Peri masala, and a squeeze of lemon and it’s ready in less than 5mins.

Masala Oats

One of the most convenient and ready-to-cook snacks is Masala Oats. A masaaledar concoction, which can be prepared in no time, will instantly brighten up your mood and leave your taste buds wanting for more. Saffola’s Masala Oats variants come with a plethora of authentic chatpata flavours and crunchy veggies that will soon become your go-to snack to satisfy your winter hunger pangs in three simple steps. Open the pack, add water, microwave or cook on the stove for 3 minutes and voila, this lip-smacking snack is ready to eat! Available in 5 delectable flavours; Classic Masala and Masala Coriander if you enjoy an aromatic concoction of classic Indian spices, a Veggie Twist if you want the goodness of real veggies, Peppy Tomato for those who love tangy flavours and herbs and lastly, Curry and Pepper if you absolutely love the flavours of South India. So go and stock up on your favourite masala oats flavours this winter!

Home made treats in just 5 minutes!.(photo:IANSLIFE)
Home made treats in just 5 minutes!.(photo:IANSLIFE)
Home made treats in just 5 minutes!.(photo:IANSLIFE)
Home made treats in just 5 minutes!.(photo:IANSLIFE)

Baked Garlic Potatoes

Frozen snacks are everyone’s go-to during the winter, but what if you had an equally tasty and guilt-free option every time your hunger struck? Try baked garlic potatoes, a wholesome alternative, and the next time you go looking to your fridge for a quick snack. Slice potatoes into halves, brush them with a small amount of butter and top it up with garlic paste, cheese and salt to taste. Microwave the potatoes on high for five minutes and the perfect winter snack is ready to relish.

Hummus dip

This Mediterranean dish is the go-to snack for many and all for the right reasons. This dish will provide you with the warmth and comfort the season calls for. It can be quickly prepared with boiled chickpeas, mashed to a pasty consistency and a dash of lemon juice, a drizzle of warm olive oil and some salt to taste. It’s super convenient to prepare and can be enjoyed along with veggies like broccoli, carrots, cucumber, and green onion stems. You can also experiment with a whole range of wheat crackers or classic pita bread.

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Diwali special recipes to bring festival aroma to home

Hemp-based Diwali Recipes. (CREDIT:IANSLIFE)

What better way to celebrate Diwali, which is just around the corner, than by cooking something special and delectable for your loved ones? Make delicious and nutritious Diwali sweets with hemp to fill your home with a beautiful aroma during this festival of lights.

Santosh Tamang, Head Chef at The Hemp Factory, shares some delectable and healthful recipes for Diwali sweets:

Hemp Besan Ladoo

ngredients:

1 Cup Besan/Gram Flour

One fourth Cup Ghee

Half Cup Powdered Sugar

1 tsp Hemp Hearts

Half tsp Cardamom Powder

1 tsp Hemp Powder

10 Almonds for Garnishing

Process:

Dry roast the besan on medium flame for about 10-15mins, keep stirring. Its raw taste should not be there.

Add ghee and mix well.

Cook the besan till fat separates for about 8-10 minutes and turn off the flame.

Add sugar cardamom powder and hemp powder. Mix well so that there are no lumps.. Let the mixture cool completely. Once the mixture is cool, add hemp hearts.

Grease your hands with ghee and start forming laddoos. Make smooth and round laddoos. Decorate with Almonds.

Serve or store in an airtight container.

Hemp-infused Nankhatai

Ingredients:

1 fourth cup all-purpose flour (175 grams)

2 tablespoons fine rava (semolina) 25 grams

1 tablespoon Hemp Flour

Half cup powdered sugar (80 grams)

Half cup ghee (115 grams)

Half teaspoon salt

Half teaspoon cardamom powder

2 teaspoons slivered pistachios or nuts of your choice

1 tablespoon Hemp Hearts

Process:

In a bowl, sieve maida (all-purpose flour). Keep it aside.

In a bowl whisk ghee and sugar with a spoon or whisk until creamy, light, and pale.

Add all-purpose flour, Hemp flour, Sooji, salt, and cardamom powder into the ghee-sugar mixture.

Combine everything using a spatula, then use your hands to bring the dough together. Do not knead the dough.

If the dough looks dry, add a teaspoon of ghee and gently work the dough until it comes together.

Rest the dough covered in the fridge for at least 30 minutes.

Mixing ghee and flour for nankhatai dough

Pinch a lime-sized portion of the dough. Roll it between your palms to form a smooth round shape. Flatten them slightly.

Place it on the baking tray lined with parchment paper.

Repeat with the rest of the cookie dough.

Place them 1 inch apart since they will expand on baking.

Using a knife, make a criss-cross pattern in the middle. You can also make a little indentation in the center instead of a criss-cross pattern.

Refrigerate again for another 15 minutes.

Preheat your oven to 190 degrees C.

Bake in a preheated oven for 15 to 16 minutes. It might take a little less or more time for you. Keep an eye out after 13 minutes.

Sprinkle some slivered pistachios and rose petals and Hemp Hearts

Note: The cookies will be soft in the middle but will firm upon cooling.

Hemp-based Diwali Recipes. (CREDIT:IANSLIFE)
Hemp-based Diwali Recipes. (CREDIT:IANSLIFE)

Double Chocolate Chip Hemp Heart Cookies

Ingredients:

Half cup liquid coconut oil

Quarter cup almond, soy or rice milk

2 teaspoons vanilla extract

1 cup coconut or brown sugar

1 cup Hemp Seeds, divided

1 cup chocolate chips (semi sweet or vegan)

2 cups gluten free OR all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

Half teaspoon kosher salt

Process:

Preheat the oven to 350 degrees.

Place coconut oil, almond milk, vanilla, coconut sugar, 3/4 cup Hemp Seeds and 1/2 cup chocolate chips in a blender and puree for 30 seconds or until small pieces remain, but mixture is creamy.

In a separate large bowl whisk the flour, baking powder, baking soda and salt.

Add the chocolate mixture into the flour mixture and stir until ingredients are totally combined. Stir in the remaining chocolate chips and Hemp Seeds.

Using a small ice cream scoop or 2 tablespoon measure, place cookies on a silpat or parchment lined baking sheet. Use the heel of your hand to gently press cookies down and form into circles.

Bake cookies for 11 minutes for softer cookies and 13-14 minutes for crisper cookies.

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Special recipes to celebrate Durga Puja

What to Prepare for Durga Puja?.(photo:IANSLIFE)

Saffola Masala Oats, with their perfect blend of desi Indian masalas, will add a chatpata twist to your favourite snack recipes and up the yum factor…reports Asian Lite News

Indian festivals are authentic to the country’s aesthetic culture and traditions; people have indelible memories and attachments to them. While different parts of India celebrate festivals like Navratri and Durga Pujo, their spirit is the same. Sharing a festive feast across the table with your loved ones is one of the many joys of the holiday, deeply rooted in our tradition and culture.

With guests arriving and numerous preparations to make, the search for delectable snacks and meals appropriate for the occasion is endless. With guests arriving and numerous preparations to make, the search for delectable snacks and meals appropriate for the occasion is endless. While sweets are the highlight of the holiday season, savoury snacks become a staple during the festivities as well. Don’t those chatpata, tasty, tangy, quick and easy bites make us all drool? So, this holiday season, get creative with your snacks.

Saffola Masala Oats, with their perfect blend of desi Indian masalas, will add a chatpata twist to your favourite snack recipes and up the yum factor. Here are some of Chef Kunal Kapur’s lip smacking festive recipes that you must try!

What to Prepare for Durga Puja?.(photo:IANSLIFE)

Oats Masala Dhokla

Ingredients:

1 Cup Rice

1 Cup Masala Oats

1 Cup sour yoghurt

1 tsp ginger and green chili paste

2 tsp ghee

4 curry leaves

1 tsp sesame seeds

Salt to taste

Garnishing – grated coconut and coriander

Method:

Roast Masala Oats in a pan till aromatic

In a bowl add rice and soak it for 40 mins and keep it aside

In a separate bowl, add rice and oats, yoghurt, ginger and green chili paste, 2 tsp ghee, Salt to taste. grind it into a thick batter

Grease a tin with ghee and add the batter into it

Place the tin into the steamer and let cook for 20 mins

In a pan add 1 teaspoon oil, when it sizzles add curry leaves, sesame seeds and grated coconut.

Once Masala Oats Dhokla is ready, garnish it with curry leaves, sesame seeds and grated coconut.

Moong Dal and Matar Ghugra

Ingredients for the outer crust:

2 cups maida (all-purpose flour)

1/2 cup ghee

1/4 teaspoon Salt

1 cup Water

1 tablespoon Oil

Ingredients for the filling:

1 cup Masala Oats

1 cup Green Moong Dal, soaked and steamed

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon sesame seeds

2 teaspoons sugar

1/2 teaspoon hing

1 teaspoon amchur (dry mango powder)

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

2 Green chilies, finely chopped

Salt to taste

Method:

Soak the moong dal and masala oats in 2 cups of water for about 3 to 4 hours. Once soaked, drain any excess water and keep it aside.

What to Prepare for Durga Puja?.(photo:IANSLIFE)

Heat oil in a non-stick pan on medium heat; add the cumin seeds, fennel seeds, sesame seeds, hing and allow them to crackle.

Stir in the cooked green moong dal and add mouthwatering Masala Oats

Allow the moong dal and oats mixture to cool and divide into 20 portions

In the next step we will make the dough for the pastry crust for the ghugras

Combine the maida, ghee and salt in a bowl. Work the ghee into the flour with your fingers until the mixture resembles a coarse meal.

Sprinkle water onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together.

Be careful to add a little water at a time, and not allow the dough to become soggy. Knead well with your hands until the dough becomes a firm ball of dough.

Once rested, make 20 small portions of the ghughra dough and roll into a small 3-inch circle.

Place a teaspoon full of moong dal and Masala Oats’ mixture onto one half of the circle. Wet your fingers into the bowl of water and spread a little water around the edges of the circle.

Gently fold the circle into a semi-circle, seal the edges so that the dough sticks to each other making sure all the filling is concealed inside.

Preheat the oil for deep frying and deep fry these ghugras on medium heat

Serve the Moong Dal Oats ghugras along with green chutney and chai for tea time snacks

What to Prepare for Durga Puja?.(photo:IANSLIFE)

Baked Pudina Oats Broken Wheat Tikki

Ingredients:

1 Sweet Potato, boiled and peeled

200 grams Paneer, crumbled

2 cups Masala Oats

1 inch ginger, grated

2 green chilies, finely chopped

1 Onion, finely chopped

Pudina (Mint Leaves)

Oil for cooking tikkis

Salt

Method:

To begin making the recipe, first get all the ingredients prepped, boil the sweet potatoes.

Add in both the boiled sweet potatoes, paneer, grated ginger, green chilies, onion, mint leaves and the key ingredient Masala Oats

Blend the ingredients until the potatoes are coarsely mashed and all the ingredients come together. Open the processor and give the mixture a stir halfway through so the ingredients come together and blend again.

Transfer the tikki dough into a bowl. Check the salt and add more only if you feel you require it as the masala oats also have salt in them.

Grease your fingers with a little oil and shape the pudina oat & broken wheat dough into bite size tikkis.

Preheat a skillet on medium heat.

Place a few pudina oat tikkis at a time on the skillet, drizzle a few drops of oil on each of the Pudina Oat & Broken Wheat Tikki and cook them on low to medium heat until browned and crisp on both sides.

Remove onto an oil absorbent paper and serve

Oats Kathi Roll

Ingredients for Kathi Rolls:

1 cup whole wheat flour

1 teaspoon oil

1 teaspoon salt

Ingredients for filling:

1/2 teaspoon oil

2 cups Masala Oats

1 tablespoon tomato ketchup

1 cup sliced onion

3 stalks finely chopped spring onion

1 teaspoon mustard

Method:

In a large bowl, add wheat flour, oil and salt and mix it well. Knead the mixture by adding a little water and prepare a firm dough. Cover it and keep it aside for 10mins

What to Prepare for Durga Puja?.(photo:IANSLIFE)

Divide the dough into 3 big portions.

Roll the dough portions into balls and flatten them with the palm of your hand. Toss them in flour and roll them out into circles

Put skillet on medium heat. Rolled out dough keep it on the skillet and cook it. Flip it after 2 mins and sprinkle some oil.

Once ready remove from the skillet and keep it aside, repeat the same with other dough portions

Next step is to prepare Masala Oats filling. Take a bowl, add spring onions, salt to taste and raw masala oats, and mix the ingredients well.

Take a pan, preheat on medium flame, sprinkle some oil and add the masala oats mixture and allow it to cook on medium flame for 3 mins

Once masala oats filling is ready, Place paratha on board, add the filling portion onto it. Add a few sliced onions, drizzle some tomato ketchup and mustard, tightly wrap the filling and serve it.

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Food Recipes

Navratri fasting special recipes to cook at home

Try these curated Navratri Menus in the Capital(IANSLIFE)

With the Navratri festival just around the corner, try this Navratri fasting special recipes that you can easily create at home for guests or relish by yourself. Singhade ke ate ki kadhi & Rajgira ki Poori recipe by Chef Rajeev Kumar, Executive Sous Chef, The Westin Goa.

Singhade ke ate ki kadhi & Rajgira ki Poori– SINGHADE KE ATE KI KADHI

Ingredients

1/2 cup plain yoghurt

1 tablespoon Singhare ka atta

1/2 teaspoon Red chili powder

Rock salt (sendha namak) to taste

a pinch Sugar

1 cup Water

1 tablespoon Cilantro or coriander leaves chopped finely

For Tempering:

1 tablespoon Oil or ghee

1/2 teaspoon Cumin seeds

1 Dried red chilies

6-7 Curry leaves

Instructions

Take yogurt, singhare ka atta, rock salt, red chili powder and sugar in a bowl. Whisk it really well until yogurt is smooth.

Now add water and whisk again to mix.

Take this mixture into a saucepan and turn the heat on medium. Keep stirring very frequently until it comes to a simmer to avoid curdling. And let it simmer for 5-8 minutes or until thickens.

At the end of the simmering process, heat the oil/ghee in a small pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.

Then add dried red chili and curry leaves, fry for 30-40 seconds.

Immediately add this tempering to the simmering kadhi and mix well.

Lastly, garnish with chopped cilantro.

Ingredients

Rajgira flour 1 cup

Potatoes boiled and peeled 2-3 medium

Ginger-green chilli paste 3 teaspoons

Fresh coriander leaves chopped 1 tablespoon

Rock salt (sendha namak) to taste

Ghee 2 tablespoons + to deep fry

Method

Grate potatoes into a bowl. Add ginger-green chilli paste, coriander leaves and rock salt and mix well. Add rajgira flour, little by little, mix and knead into a stiff dough. Add ghee and knead again. Set aside for 10-15 minutes.

Divide the dough into small equal portions and roll into balls. Place each ball on a greased plastic sheet and gently pat into a puri.

Deep-fry puris in hot oil, one by one, till puffed up and golden. Drain on absorbent paper

Navratra Special Recipes by Swapnadeep Mukherjee, Head Chef, The Metropolitan Hotel & Spa

Navratri Jeera Cookies

Ingredients:

Butter

Sugar

Kuttu Atta

Salt (Sendha)

Cumin seeds

Method:

Mix cream butter and sugar together till light and fluffy

Sieve Kuttu flour and mix salt

Lightly roast cumin seeds and add salt to the flour and mix

Fold flour mix into creamed butter gradually. Let it stand between 1-4 degree C for 60 minutes

Preheat oven to 180 degree centigrade. Roll cookie mix and cut into desired shape.

Bake at 180 degree centigrade for 15-20 mins. Enjoy them during your navratras!

NAVRATRA PINEAPPLE COOKIES

Ingredients:

Butter (unsalted)

Sugar

Kuttu Atta

Candied Pineapple (chopped)

Method:

Mix cream butter and sugar together till light and fluffy

Sieve Kuttu flour

Fold flour into creamed butter gradually, add chopped pineapple. Let it stand at 1-4 degree centigrade for 60 minutes

Preheat oven to 180 degree centigrade.Roll cookie mix and cut into desired shape.

Bake at 180 degree centigrade for 15-20 mins. Enjoy!

KIWI KI BARFI

Ingredients:

For Kiwi Sauce:

Ripened Kiwis peeled, crushed/finely chopped

Sugar

For Barfi:

Chenna

Full cream milk

Milk Powder

Cardamom Powder

Slivered almonds, pistachios & saffron strand (to garnish)

Sugar

Method:

In a heavy bottom pan, combine kiwi and sugar. Cook till it reaches the thick sauce consistency. Take it off the stove and keep it aside.

In another pan, combine full cream milk, milk powder, saffron and chenna and cook till it starts thickening, stir intermittently to avoid burning.

Add cooked kiwi, cardamom powder and sugar. Cook till thickens and leaves the pan to form soft dough. Take it off the heat.

Spread it on a greased thali, tray or cake tin. Allow it to cool completely till set. Refrigerate. Cut in desired shape & garnish!

Navratri Special Recipes(IANSLIFE)

LAUKI KA HALWA

Ingredients:

Lauki (Bottle gourd)

Desi Ghee

Khoya danedar(Reduced milk)

Green Cardamoms (powder)

Almond chopped

Cashew nut chopped

Method

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

Add the grated lauki in ghee and mix well. Cook lauki on medium flame

Continue stirring until the moisture evaporates. Add sugar and saute till laukihalwa turns thick

Add khoya and keep stirring to avoid burning. Check consistency of the halwa as per your taste and switch off the flame. Add nuts and cardamom powder, mix well and serve hot or cold.

MELON n MINT COLD SOUP

Ingredients:

Sugar Melon

Mint

Lemon juice

Sendha Salt

Method

Wash and peel melons and remove the seeds and pulp. Cut dices and put in a blender and add mint leaves and blend to a puree

Strain through a coarse strainer and add lemon juice and adjust the seasoning by adding salt. Refrigerate and serve chilled in shot glass and enjoy Navratra special cold soup.

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