Soups & Salads/ Others

Potato & Leek Soup

Potato & Leek Soup

A warm and comforting deliciousness to soothe your palate during these gorgeous winter months!
Making this soup personally felt like choreographing a symphony. It’s the perfect timing, measures & coordination which gives it the rich, creamy & ephemeral experience. Even though originally a Welsh delicacy, this preparation feels very much at home & to top it, a light drizzle of truffle oil garnished with parmesan takes it to a totally different realm!!!
Bon Appetite will be amply in place for those giving it a try…

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December 5, 2021 By
Snacks/ Others

Beetroot Soya Shammi Kebab

Beetroot Soya Shammi Kebab

With the advent of winter, our taste buds also shift towards craving savory snacks. When I think of winter, I think of kebabs. Nothing brightens up a cold winter evening than some hot kebabs prepared with the right amount of spices. Shammi Kebabs immediately springs to my mind as one of the best snacks to devour during this season, or when entertaining. A twist to the classic Shammi Kebab is hereby adding high protein Soya & vitamin-rich beetroot. Beetroot Soya Shammi Kebab is a unique take on a classic snack that is sure to tingle your taste buds..

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Servings 4 – 6 persons
Course Snack
Preparation Time 30 minutes
Cook Time 10 minutes

Ingredients for the Beetroot Soya Shammi Kebab

(1 cup = 200 ml, 1 tbsp = 15 ml)
1 cup Cooked soya granules (Veg Pro) (½ cup uncooked)
½ cup Chana dal, boiled
1 big Beetroot boiled and grated
1 tbsp Cashew
1 tsp Ginger paste
2 tsp Garlic paste
2-3 Green chilies, finely chopped
½ tsp Garam masala powder
1 tsp Red chili powder
1 tbsp Fried onion, finely chopped
Salt to taste
1 tsp Amchur powder
2 tbsp Lemon juice
1-2 tbsp Bread crumbs
1 pc Coal for smoking
1 tbsp Ghee for smoking
Oil to shallow fry the kebab

Instructions for the Beetroot Soya Shammi Kebab
1 Boil the soya granules as per the packet instructions. Rinse and squeeze out all the excess water.
2 Now take the granules, beetroot grated, chana dal, and cashews in a bowl. Mix well or blend the mixture for ½ minute in a food processor.
3 Add in the pastes, chilies, and all the masalas. Season with salt. Add in bread crumbs to the mixture and mix well. Add in lemon juice too and mix.
4 Now smoke this mixture with the coal and ghee. Keep covered for 10 minutes.
5 Make round tikkis as shown in the image. Shallow fry the tikkis on the pan and serve hot. Serve with green chutney.

 

 

November 29, 2021 By
Desserts

Badam (Almond) Halwa

Badam (Almond) Halwa

Every Diwali, you can smell the aroma of this traditional sweet in our house!
Badam ka halwa made with the Mamra quality is indeed as good as any halwa can get and amply distinguishes itself from those available in the stores! The deep brown colour and slightly abrasive texture is a treat to the eyes and mouth but only until the flavour hits your palate…all these different experiences in just that one spoon of this badam ka halwa will surely whirl your senses in a frenzy wanting more!
Wish you all a very happy sweet and safe Diwali ?

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November 3, 2021 By
Mains

Paneer Lasagna

Paneer Lasagna

Bored of your regular meals! Well, then it’s time for that most welcome transgression to satisfy your palate. A delectable marriage between Indian and Mediterranean culinary delights, this Paneer Lasagna boasts of oodles of protein with abundant flavour in a ‘vegetarian avtaar’! Great visuals and a meal in itself…can be paired with a wine of your choice for those romantic or indulgent evenings with friends.

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October 2, 2021 By
Appetizers

Corn Fritters Bhutte Ki Pakodi

Every Indian knows that monsoon season is incomplete without the pakoda and chai. As soon as you step out on the streets of Indore during this season, the aroma of the golden corn being roasted with chilli and butter surrounds you. This monsoon I’m sharing the recipie of my sinful corn fritters aka Bhutte ki Pakodi, which is the perfectly crisp on the outside and still melt in your mouth as soon as you take a bite!

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August 8, 2021 By
Appetizers

Oat & Semolina Handvo

Handwa aka Handvo is not only an unfailing part of Gujrati food lore but is now ubiquitously Indian as well! Made in a myriad ways, this recipe was taught to me by a dear friend Sonal Teli during her stay with us at Indore.
As opposed to the usual technique of fermenting the rice and pulse batter for a few hours, this recipe uses steel-cut gluten, free oats & semolina…is relatively healthier while it gives you the convenience of instant preparation!
An awesome snack when paired with refreshing buttermilk or an invigorating cup of masala chai especially when the rains come pitter-patter creating that beautiful romantic mood.
For that added visual treat you can bake these in mini muffin moulds or in a Bundt cake pan as well!
Looking forward to your feedback!

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July 8, 2021 By
Soups & Salads

Edamame and Asparagus Salad

Edamame or immature soya beans which was typical to east Asian cuisines is now relished
world over for flavour, texture, beauty and protein value (a key supplement for vegans).

The delicate spears of Asparagus are not only low in calorie and high in fibre, they pack in
some great look and feel-in-the-mouth characteristics as well. An awesome side dish which
can be sautéed or served up in a myriad of ways.

Now imagine when these two great elements come together! Just a slight drizzle of
vinaigrette dressing with a hint of mustard and the saltiness of the feta cheese leaves you
wanting simply more of these greens!

Indeed a simple, minimalistic, gorgeous n delicious salad, and yet packed with so much
power…what an awesome way to kick-start your week!!!

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June 18, 2021 By
Appetizers

Caramelized Onion Skillet Dip

Combine caramelised onions with Cheese n you are nothing short of heaven on a palate! Serve it in a rustic cast iron skillet and voila now you can’t even get your eyes off it!
Sliced baguettes are a great way to scoop this cheezy dip as you add to the over-all flavour and texture, however, tacos, chips other other bread forms also work like magic.
Ideally baked for 20 minutes allowing the ingredients melt into a gorgeous & delectable gooey potion. For those tipplers out there pair it with a glass of wine for that enigmatic experience!
Not only easy to make but convenient as well coz it a allows you to experiment with available ingredients also!
A super hit with my family n friends I strongly suggest you to try this one out !!!

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May 6, 2021 By
Others

Dal Muradabadi

Indeed a legacy from the royal kitchens, this culinary gem was created by the khansamas
(cooks) as a lighter alternate using Moong Dal to the traditional Toor Dal way back in 1625.
Even though popularised in the streets of Muradabad, it was celebrated chef Manish
Mehrotra’s uber fine dining restaurant Indian Accent where I first had a tryst with this
delectable. The slow cooking gives it a unique texture and the array of garnishes impart
diverse flavours. Small appetiser servings in beetal nut leaves with colourful garnishes of
bhuknu masala (a special masala from Uttar Pradesh ), chopped onions, green chillies &
coriander transcends you to an altogether unparalleled culinary journey.

It can be enjoyed as a meal in itself also with accompaniments of your choice! This recipe is truly a must for all those who love it and even more for those who haven’t had the pleasure to experience it as yet!!!

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March 28, 2021 By