Deepika Padukone is renowned for her dedication to fitness and wellness. She always inspires all of us by her regular mindful eating, exercise along with personal care leading to a healthy lifestyle.
Her approach to fitness sets an example for others and encourages them to prioritize their health and embrace a healthy lifestyle. Her fitness trainer has shared a guilt-free ice cream recipe that is perfect for your taste buds and one can have it without guilt.
Yasmin Karachiwala is a prominent celebrity fitness instructor of very well known Bollywood stars namely Kareena Kapoor Khan, Deepika Padukone along with Katrina Kaif. Recently she shared the flavour some ice cream recipe on her Instagram. This guilt-free ice cream is crafted with a lot of creativity and it’s not only delicious but nourishing for the body.
Here is how you can try tempting ice cream at your comfort kitchen:

To make the delicious ice cream you need 4 ingredients
4 apples.
2 tbsp maple syrup
1 cup melted dark chocolate
Handful of walnut bits.
(* The above ingredients has took from Instagram)

Follow these steps to make this ice cream:

1. To begin with peel the apples and then cut them into pieces
2. The next step is to boil the apples.
3. Mix the melted chocolate to the apples and blend until it is smooth.
4. Next, add the maple.
5. Pour the mixture into the ice cream mould by sprinkling the chopped walnuts and freeze overnight.
6. Serve the yummy ice cream in bowls and eat it guilt-free.
   
   Nutrient benefits:
   Apples are rich in fibres, Vitamin C and other antioxidants. It protects your heart and may help to lose your weight. Maple syrup is a natural sweetener and rich in certain minerals namely manganese. This syrup supports brain health along with lower cholesterol. Chocolate is beneficial in lowering the blood pressure, reducing inflammation as well as preventing our body from blood clots.

Indulge in a guilt-free ice cream recipe which includes wholesome of benefits, enjoy the delicious treat while staying true to your health and well being.

This delectable treat will satisfy your sweet cravings and bring a smile to the faces of your loved ones. The creamy, rich, and aromatic taste of Sheer Khurma combined with the sweetness of strawberry syrup will make it a hit with everyone. Whip up a batch of Sheer Khurma Sips and relish the goodness of Eid with your dear ones!

Ingredients to make Sheer Khurma on Eid:

• 1/2 litre milk
• 1 tablespoon ghee
• 1 tablespoon chopped pistachios
• 1 tablespoon chopped cashew nuts
• A strawberry-flavoured syrup (Hershey’s or other brands which are easily available in markets)
• 2 tablespoons charoli
• 1/4 cup chopped beetroot (brunoise)
• 1/2 cup dry vermicelli
• 15 gms icing sugar
• 5 gms dried rose petals

Equipment needed for the Sheer Khurma recipe on Eid

1. 1 non-stick saucepan
2. 1 Spatula
3. 1 Ladle
4. 2 Shot glasses

Sheer Khurma recipe in 4 easy steps

1. Take a saucepan and add ghee and dried fruits to roast them on a low flame.
2. Gradually add the beetroot, pouring milk over it to cook well. Ensure that the nuts are blended in thoroughly.
3. Add strawberry-flavored syrup and cook till the milk almost reaches a boil.
4. Add vermicelli to this mixture and switch off the flame.

Time: 10 minutes

Pancakes Recipes

Ingredients:

• 1 cup all-purpose flour
• 1 tsp icing sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 tbsp vegetable oil
• 3 tsp water
• 1 tsp vanilla extract
• 2 tbsp butter (melted)
• 2 Strawberries
• 2 tsp Melted Dark chocolate

Method:

• In a large mixing bowl, sift in your flour, baking powder, sugar, and salt together.
• Next, add in (wet ingredients) milk, vanilla extract, and vegetable oil, and water. Whisk until just evenly combined. Do not overmix, lumps are ok.
• Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
• Serve immediately with melted dark chocolate and strawberries on top.

Waffles Recipe

Ingredients:

• 2 cups all-purpose flour
• 1 ¾ cups milk
• ½ cup vegetable oil
• 1 tablespoon white sugar
• 4 teaspoons baking powder
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• nonstick cooking spray
• 2 Strawberries
• 2 tsp liquid dark chocolate

Method:

• Preheat a waffle iron according to manufacturer’s instructions.
• Add flour, milk, and vegetable oil in a large bowl and mix to combine, Whisk in sugar, then mix in baking powder, salt, and vanilla just until smooth, being careful not to overmix.
• Spray the preheated waffle iron with nonstick spray. Pour batter onto the hot waffle iron and cook until golden brown and the iron stops steaming, 3 to 5 minutes.
• Serve immediately with liquid dark chocolate and top it with silced Strawberries and you are ready to enjoy it.

Ingredients:

• 200 gms white chocolate
• 100 ml double cream (ganache)
• 40 gms mascarpone
• 300 gms double cream (for whip)
• 0.5 gm saffron
• 50 ml of milk
• 3 tbsp vanilla extract
• 10 ml mint flavouring
• 3 tbs mint puree or cream de mint Liquor
• 20 gms gelatine
• 50 ml cold water

Method:

1. Combine double cream with white chocolate on a double boiler and make a chocolate ganache.
2. Take 50 ml of warm milk, add saffron and allow the saffron to infuse. Keep it aside.
3. In the meantime, take a bowl, add the double cream and whisk it to a soft peak. Add mascarpone cheese and mix it until creamy in consistency.
4. Add white chocolate ganache to a cream and cheese mixture to make the smooth mousse.
5. Soak the gelatine in cold water for 3-5 min, and melt it on low heat. Add 3-5 tbs of chocolate, and cream mixture in warm gelatine and blend well. Fold lightly in a chocolate cream mixture.
6. Divide the chocolate cream mixture into 3 equal parts (in 3 different bowls)
7. In one part, add the soaked saffron mix; 2nd part, add the mint puree or cream de mint liquor; 3rd part, keep it as it is.
8. In a square small cake tin, line it with butter paper, pour over the saffron mix, level it well, and let it set for 10-15 min. Pour the plain white mousse mix, level it well, and set it for 10-15 min. 3rd mix, pour on top of the 2nd layer set for an 1 ½ hr.
9. Once it’s fully slipped the knife off the sides of the cake tin, and de-mold it on a board. Cut a slice and serve with any berries or sauce.

Note: While putting the 2nd and 3rd layers, the mousse may set a bit in a bowl, you need to just melt it in a double boiler before pouring on a layer.

— Recipe by Chef Vivek Tamhane, Senior Executive Chef, BLVD Club—Bangalore

For Rice: 

• Olive Oil 20 gm
• Butter: 20 gm
• Chopped Onions: 50 gm
• Chopped bell pepper: 50 gm
• Julienne broccoli: 50 gm
• Julienne babycorn: 50 gm
• Julienne zucchini: 20 gm
• Basmati rice: 200 gm
• Salt: To Taste
• Seasoning: 10 gm
• Pepper Pesto: 100 gm
• Cream: 20 gm
• Cheese: 30 gm
• Chopped Coriander: 50 gm

For Pepper Pesto:

• Olive Oil: 20 gm
• Red pepper: 500 gm
• Onion 100 gm
• Celery: 50 gm
• Cashew: 10 gm
• Cheese: 20 gm
• Garlic: 10 gm

REPUBLIC DAY EXOTIC RECIPE: HOW TO COOK ‘SPINACH RICE PEPPER PESTO’

1. For Pepper Pesto: Grill the vegetables in an oven, bring them to normal temperature, and make a puree out of it.
2. For Rice: In Olive Oil sauté the vegetables, after turning a bit brown add the rice with appropriate seasonings.

2. REPUBLIC DAY SPECIAL RECIPE: BURRITOS MOJADOS

REPUBLIC DAY SPECIAL RECIPE: BURRITOS MOJADOS (Photo: India.com)

For Burrito:

• Olive oil: 10 gm
• Salt: 2 pinches
• Basmati Rice: 200 gm
• Mexican Curry: 100 gm
• Rajma: 50 gm
• Black beans: 50 gm
• Taco seasoning: 10 gm
• Onion (Julienne): 20 gm
• Julienne bell pepper: 25 gm
• Tomato Cheese sauce: 100 gm
• Cheese: 20 gm
• Orange Cheddar: 10 gm
• Butter: 10 gm

For Burrito stuffing: 

• Chopped garlic: 0.5 gm
• Diced bell pepper: 20 gm
• Diced onion: 20 gm
• Tomato sauce: 70 gm
• Onion sauce: 75 gm
• Taco seasoning: 10 gm

REPUBLIC DAY EXOTIC RECIPE: HOW TO COOK ‘BURRITOS MOJADOS’

1. For Stuffing, take oil, and add on ‘burrito stuffing’ ingredients with exotic vegetables. Let it cook for a while and stuff the mixture in corn tortilla bread.
2. Make a Tomato cheese sauce pour it on the burrito and bake it for 10 minutes till the cheese melts.

3. REPUBLIC DAY SPECIAL RECIPE: MISO UDON HOT POT

3. REPUBLIC DAY SPECIAL RECIPE: MISO UDON HOT POT (Photo: India.com)

• Sesame Oil: 2 ml
• Chopped Garlic: 5 gms
• Miso Paste: 1 tbsp
• Boiled Udon Noodles: 15 gms
• Salt & Pepper: 5 gms
• Nori Sheet: 10 gms
• Roasted Sesame seeds: 10 gms
• Stock Water: 100 ml

REPUBLIC DAY EXOTIC RECIPE: HOW TO COOK ‘MISO UDON HOT POT’

1. In sesame oil saute chopped garlic, and add the miso paste, salt & pepper.
2. Once the broth comes to a boil, add the remaining ingredients with noodles in the end. The soup is ready to serve.

Tiranga Paneer Tikka Recipe: Ingredients

• Red marination
• White marination
• Spinach paste
• Amul cream
• Amul Butter
• Capsicum
• Coriander
• Bell peppers (red & yellow)
• Kasturi methi
• Jeera powder
• Garam masala
• Mustard oil
• Red chilly powder
• Salt
• Cardamom powder

Tiranga Paneer Tikka recipe: Method

1. To prepare the red marination, take Kashmiri chilli paste and mix it with hung curd, mustard oil, chat masala, black salt and salt.
2. For white marination, use cashew paste, cream, cardamom powder and white pepper powder.
3. For green marination, use fresh mint and coriander leaves, garlic, green chillies, salt and black salt. Grind all the mixtures separately in a grinder. Take fresh paneer and cut it into fine cubes. Once done, keep it aside and chop the bell peppers and capsicum the same size as the paneer.
4. Once done, divide the paneer, bell peppers and capsicum into three parts and marinate them in red, white and green marinations respectively and let it set for 5-7 minutes. Once done, insert and set it on the tandoor skewers and cook it over the tandoor. Serve it with cool mint chutney and masala lachha onions.

REPUBLIC DAY SPECIAL RECIPE: HOW TO MAKE SUBZ TIRANGA

Ingredients for Subz Tiranga:

• French beans
• Cauliflower
• Carrot
• Frozen peas
• Babycorn
• White gravy
• Makhani gravy
• Spinach paste
• Coriander
• Ghee
• Ginger
• Mushrooms
• Chilly powder
• Kitchen king
• Onion-tomato masala
• Amul butter
• Amul cream
• Cashew nuts
• Sunflower oil

SUBZ TIRANGA RECIPE: METHOD

1. Starting with the vegetables, finely chop French beans, carrots, cauliflower, frozen peas, Babycorn and mushrooms. Boil the vegetables till blanch and keep them aside to cool down.
2. Now for the gravies, starting with the red gravy, take tomatoes and boil them. Once done, grind it in a grinder with cashew nuts to make a paste. Add some red Kashmiri chilly, chopped garlic, ginger and spices and finely grind it again.
3. Once done, add one-third of the blanched vegetables along with salt and pepper as per taste.
4. For the white gravy, make a fine paste of cashew nuts, cream, cheese and butter.
5. Once done, mix the blanched vegetables with paneer salt, white pepper and cardamom powder as per taste.
6. Last comes the green gravy, take boiled spinach, jeera, garlic, green chillies and fresh coriander and grind it well into a thick greeny gravy.
7. Now add the vegetables with salt and pepper according to taste. Once all the 3 vegetables are ready, serve them in a pot in 3 rows separately to form a Tiranga.

— Recipe by Chef Sharata Das (Paneer Tikka) and Chef Sujit Dey (Subz Tiranga)

On the occasion of Basant Panchami, we have compiled a list of dishes that can be relished.

Kesar Sheera Poori: Sheera, also known as sooji ka halwa is the most common traditional Indian pudding that is made with semolina, ghee, sugar, cashews and raisins. The dish is prepared by cooking ghee-roasted semolina with milk (or water), sugar, and cardamom powder. For the occasion of Basant Panchami, mix Kesar (saffron) diluted milk or water with the batter to give the pudding a yellow colour. Serve with hot piping deep-fried pooris.

Kesar Sheera Poori

Kesar kheer: Counted as one of the top mouth-watering milk items, Kheer is prepared by boiling milk, sugar or jaggery, rice, dry fruits and cardamom. It is usually white in colour, but for the special occasion of Basant Panchami, add saffron and mawa/khoa to it. Saffron will give the kheer a bright yellow colour and mawa will give the kheer a kulfi-like texture.

Kesar kheer

Zarda rice: The most popular or can say the most important dish of Basant Panchami is Zarda rice. Also known as ‘meethe chawal’, this dish is prepared with basmati rice, nuts, saffron and sugar. A few people also add yellow food colour to the rice, to give a Kesari colour to the dish. Zarda rice recipe is dry in its nature. Half-cooked basmati rice is added in sugar, ghee and roasted dry fruits. The mixture is then cooked until the sugar melts and the rice gets cooked completely. Serve the dish hot garnished with a few chopped nuts.

Zarda rice

Boondi Ladoo: Boondi Ladoo is a sweet spherical dessert dish made by combining (boondi)– tiny bits of fried and sugar-soaked batter made with gram flour or besan. White muskmelon seeds are also used to garnish the ladoos. While cooking the boondi, make sure your sugar syrup is not thick as it will not be absorbed by the fried bit, making the boondi turn hard and rubbery. With that texture, you won’t be able to bind the boondi and the laddoos will not get a proper spherical shape.

Boondi Ladoo

Dhokla: Known as one of the healthiest and yummiest snacks, Dhokla is prepared with a fermented batter of rice and chana dal. Baking soda is added to the batter to make it fluffy. To achieve a cake-like batter avoid using lots of water and don’t let it sit for a long time. The dish is usually prepared by steaming, but it can also be prepared in a microwave, oven or pressure cooker. For the yellow colour, use a pinch of turmeric; as turmeric reacts with baking soda, giving your dish a red colour. You can also add yellow food colour to the batter. Serve with a tempering (tadka) of mustard seeds, coriander leaves and split green chillies.

Dhokla

Picture Courtesy: (Freepik)

SPINACH RICE PEPPER PESTO | Recipe by Millo – Chef Hiren

Spinach rice pepper pesto

For Rice                                                                                             

• Olive OIL                           20 GM
• BUTTER                             20 GM
• CHOPPED Onions            50 GM
• CHOPPED BELL PEPPER  50 GM
• JULIENNE BROCCOLI      50 GM
• JULIENNE BABY CORN    50 GM
• JULIENNE ZUCCHINI       20 GM
• BASMATI RICE                  200 GM
• SALT                                   TEST TO SALT
• SEASONING                      10 GM
• PEPPER PESTO                 100 GM
• CREAM                             20 GM
• CHEESE                             30 GM
• Chopped Coriander        50 gms

PEPPER PESTO

• Olive OIL                           20GM
• RED PEPPER                      500 GM
• ONION                              100 GM
• CELERY                              50 GM
• CASHEW                           10 GM
• AMUL CHEESE                 20 GM
• GARLIC                              10 GM

Method:

For Pepper Pesto:

• Grilled the vegetables in an oven, bring it to normal temperature and make a puree out of it.

For Rice:

• In Olive Oil sauté the vegetables, after turning a bit brown add the rice with appropriate seasonings.

BURRITOS MOJADOS | Recipe by Millo – Chef Hiren

BURRITOS MOJADOS

BURRITO                                                                                   

• Olive OIL                           10 GM
• SALT                                   2 PINCH OF SALT
• Basmati RICE                    200GM
• MEXICAN CURRY             100 GM
• RAJMA                              50 GM
• BLACK BEANS                   50 GM
• Taco SEASONING            10GM
• ONION (Julienne )           20 GM
• Julienne BELL PEPPER     25 GM
• Tomato Cheese SAUCE  100 GM
• AMUL CHEESE                 20 GM
• ORANGE CHEDDAR         10 GM
• BUTTER                             10 GM

Burrito Stuffing

• CHOPPED GARLIC                          0.5 GM
• DICE BELL PEPPER                          20 GM
• DICE ONION                                    20 GM
• TOMATO SAUCE                            70 GM
• ONION SAUCE                                75 GM
• Taco SEASONING                           10 GM

Method:

For Stuffing:

• Take oil, add on “burrito stuffing” ingredients with exotic vegetables. Let it cook for a while and stuff the mixture in a corn tortilla bread.
• Make a Tomato cheese sauce pour it on the burrito & bake it for 10 minutes till the cheese melts.

MISO UDON HOT POT | Recipe by Millo – Chef Hiren 

MISO UDON HOT POT

• Sesame Oil                       2 ml
• Chopped Garlic                5 gms
• Miso Paste                        1 tbsp
• Boiled Udon Noodles     15 gms
• Salt & Pepper                   5 gms
• Nori Sheet                        10 gms
• Roasted Sesame seeds   10 gms
• Stock Water                     100 ml

Method:

• In sesame oil saute chopped garlic, add miso paste, salt & pepper.
• Once the brooth comes to a boil, add the remaining ingredients with noodles in the end.
• Soup is ready to serve

MOCKTAIL – FLAVOURS OF DEMOCRACY | Mixologist- Sneha and Kaustubh

MOCKTAIL – FLAVOURS OF DEMOCRACY

Glass: G&T, Ice: crust, Method: shaken

Ingredients

• Basil: handful
• Mint: handful
• Kaffir lime: 1-2 leaf
• Elderflower syrup: 22.5ml
• Orange Oleo saccharum: 60 ml
• Lime: 30ml
• Sprite: to top

Garnish: orange slice & zest

Procedure:

• Take mint, basil and kaffir lime leaves add into a shaker
• Add elderflower and lime into the shaker and shake well
• Shake and dump into the G&T glass
• Now make layers of crush ice and then pour orange oleo saccharum on top
• Top with Sprite
• Garnish with orange slice and zest and serve

Cheese Chipotle Paneer Quesadilla | Recipe by Chef Vinod Dontul –BALMY

Cheese Chipotle Paneer Quesadilla

Ingredients:

• 90 grams Paneer Diced (marinated in Chipotle adobo sauce)
• 2 tbsp chipotles in adobo sauce
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon each oregano, cumin, paprika, sugar
• ½ teaspoon salt
• ½ teaspoon pepper powder
• 15 gms diced tomatoes
• 15 gms blanched corn
• 15gms red & yellow peppers diced
• 1 teaspoon cilantro chopped

Avocado Guacamole

• 2 small avocados
• ¼ cup dices tomatoes
• ¼ cup lime juice
• ¼ cup fresh cilantro
• 4-5 pickled jalapeno slices
• 2 garlic cloves, minced (optional)
• ½ teaspoon salt

Quesadilla ingredients

• 10″ flour tortillas
• 1 cups cheddar cheese, shredded
• 1/2 cup Italian cheese blend
• 1tbsp Butter salted

Preparation

• Before making Quesadilla mix all the ingredients of Guacamole in a mixing bowl and keep it on a chunky consistency and keep refrigerated
• Make the quesadillas
• Heat a large fry pan over medium heat with a drizzle of oil. Once heated, lay one tortilla in the pan and place all the ingredients on the tortilla in a half moon style on one side of the tortilla. * Sprinkle the cheese and cover it in half moon using spatula.
• Cook for about 2-3 minutes or until golden, then carefully flip and cook another 2-3 minutes until golden and melty.
• Serve warm with avocado Guacamole and your favorite garnishes!

TRI COLOUR PIZZA | Recipe by Chef Sunil Singh – Blue Bop Cafe

Ingredients:

• Pizza dough 200gm
• San marzano tomato sauce 80 gm
• imported mozzarella cheese 100 gm
• Cheddar cheese 20 gm
• Cherry tomatoes 30 gm
• Parmesan cheese 20 gm
• Arugula 15 gm.

Method:

• Take 1 pizza dough and hand stretch in round shape.
• Apply pizza sauce evenly on the base.
• Add cheese and bake for 2 minutes.
• Remove and add cherry tomatoes in 1 part and bake for another 3 minutes till the edges are golden brown and nicely cooked.
• When done remove add parmesan in center part and arugula in last part. So pizza will form in tri colour form.
• Add some olives in center to form a circle.

TRI COLOUR PASTA | Recipe by Chef Sunil Singh – Blue Bop Cafe

Ingredients:

• Penne pasta 150 gm
• Cream sauce. 50 gm
• Basil pesto. 50 gm
• Pomodoro sauce. 50 gm
• 20 gm
• 20 gm
• Parmesan cheese 15 gm.

Method

• Take 3 pans and keep for heating.
• Add olive oil when oil is heated add some garlic, onion on all three pan’s.
• Pour cream sauce, basil sauce and pomodoro sauce on different pans.
• Add little vegetable stock for consistency.
• When the sauce is hot add 50 gm penne in each sauce.
• Let it cook for some time till pasta is coated in sauce.
• Turn off the flame and add parmesan in all 3 sauces.
• Take the pasta plate and pour the pasta evenly in 3 lines to form a tricolour look.
• Finish with parmesan sprinkle and ready to serve.

Gur Papdi / Sukhdi Recipe

• Prep time: 10-15 minutes
• Cooking time: 25-30 minutes
• Serves: 6-8 people

Ingredients:

• MELON SEEDS | 1/3 CUP
• WHITE SESAME SEEDS | 1/3 CUP
• DRY COCONUT | 1/3 CUP (DESICCATED)
• EDIBLE GUM | 1/3 CUP
• CASHEW | 1/2 CUP
• ALMOND | 1/2 CUP
• GHEE | 1.5 CUPS
• WHEAT FLOUR | 1 CUP
• KARKARA AATA | 1 CUP
• GREEN CARDAMOM POWDER | 1/2 TSP
• LONG PEPPER POWDER | 1 TBSP
• GINGER POWDER | 1 TBSP
• NUTMEG | A PINCH (GRATED)
• JAGGERY | 1 CUP (CHOPPED)
• GHEE | AS REQUIRED

Method:

1. Set a pan over high flame & once it gets hot, lower the flame & add in the melon seeds & white sesame seeds; fry and roast them over low flame until they get almost light golden brown.
2. Further, transfer them to a bowl & add the coconut in the same pan & dry roast it until light golden brown then transfer it into a separate bowl & cool it down.
3. Remove a few teaspoons of the melon & sesame seeds in a separate bowl to use as a garnish.
4. Further, transfer the remaining melon & sesame seeds into a mixer grinder jar & grind it into a coarse powder & then transfer it into a mixer grinder jar.
5. Add the edible gum into a mixer grinder jar & grind it into a coarse powder.
6. Add the cashews & almonds in a chopper & grind them into a coarse powder as well.
7. To make the mixture, add the ghee into a hot deep pan, once the ghee melts add wheat flour & karkara aata, make sure you keep stirring it continuously to prevent the formation of lumps.
8. Cook the flour over low flame until it turns into a dark biscuity colour, this process will take 12-15 minutes.
9. Once the flour becomes dark and biscuity in colour, add the edible gum powder, make sure you add it carefully as the ghee & flour mixture will fluff up once you add the gum powder, stir & cook over low flame for 1-2 minutes.
10. Further, switch off the flame & add the melon & sesame seed powder, cashew almond powder, coconut, cardamom powder, long pepper powder, ginger powder & nutmeg powder, mix well then add the chopped jaggery & mix until all the jaggery dissolves, make sure you keep the flame off, you don’t have to cook the jaggery or else it will result in a hard gur papdi.
11. Once all the jaggery melts, grease a large plate with ghee & add the mixture to the plate.
12. Further level out the mixture using a spatula & then flatten is out using a potato masher, further garnish with the reserved melon seeds & sesame seeds & let the gur papdi set for 10 minutes, then cut it into squares & let it set completely.
13. Once set, demould the cut gur papdi and serve it.

• Preparation Time: 20 minutes
• Soaking Time: Nil
• Cooking Time: 15 minutes
• Makes: 4 to 6

EASY AND QUICK IDLI RECIPE – INGREDIENTS

• ½ kilo idli batter
• ¾ cup mixed boiled vegetables (green peas, carrots, yellow corn)
• 1 tsp oil
• Salt and chili powder to taste
• Oil for greasing the idli moulds to serve
• Green idli chutney and sambhar

HOW TO COOK VEGETABLE IDLI AT HOME? CHECK THE RECIPE HERE:

1. In a vessel heat the oil, and add the vegetables, salt, and chilli powder to taste.
2. Sauté for ½ a minute.
3. Allow the vegetables to cool.
4. Mix the vegetables with the idli batter.
5. Grease the idli moulds with oil.
6. Pour the batter into the idli moulds.
7. Steam in the cooker for 8 to minutes till well done and soft.
8. Serve hot with chutney and sambhar.

— Recipe by celebrity chef Renu Dalal 

India celebrates Janmashtami in a variety of ways. This day marks the birth anniversary of Lord Krishna, the eighth incarnation of Lord Vishnu. The celebrations are incomplete without Dahi handi, or makhan, which is hung at a height. In India, people gather and compete against each other to break this earthen pot.

This Milk Peda recipe is from Hebbar’s Kitchen, which is super easy and can be made with just three ingredients. All you need is milk, and sugar, and to design the peda you need, a flower stamp or you can use your thumb or a fork and gently press on the surface to make a small dent. You can garnish it with dried rose petals, and strands of kesar.

Watch the video here:

Will you try this recipe at home?

Panchamrit Prasad is made of five ingredients that you can easily find in your kitchen. Also, it’s pretty easy to prepare because all you need to do is mix all the ingredients together in the right quantity and let it stay for sometime.

Panchamrit Recipe For Janmashtami: Ingredients (for eight servings)

Milk: 1 cup
Dahi/ curd: 1 cup
Desi Ghee: 2 tablespoon
Honey: 2 tablespoon
Sugar: 2 tablespoon
Tulsi leaves/ basil: 3-4

Before you begin preparing the Panchamrit, you should know that it is high in calories and cholesterol, and is not meant to be consumed in a large quantity at a time.

A step-by-step and easy method to prepare Panchamrit for Janmashtami:

First, take the entire curd in a bowl or a big jug and beat it till it becomes a little light in texture. However, make sure that you are not beating it too much. For the Panchamrit, the dahi has to be a little thick. The consistency shouldn’t be flowy. Next, pour 1 cup of milk into the curd and mix well. You can use cold milk for the same. Use boiled milk to avoid the raw smell in your Panchamrit. Now, add the honey and the sugar and mix well. Keep stirring the mixture until the sugar is entirely dissolved in the liquid. This will take time because sugar doesn’t get easily dissolved in any liquid if it’s cold. Once it’s all mixed well, take a tiny amount on your palm and taste it. If you think it needs to be sweetened more, then add more sugar or honey as per your taste. Add the Tulsi leaves at the end and your Panchamrit is ready.

Happy Janmashtami to you all!

Sugar substitutes, both natural and artificial, are available. While artificial sweeteners like aspartame, sucralose, and saccharin are widely available, they may have negative side effects. There are some natural sugar substitutes that are less harmful, but they should still be consumed in moderation to reap the benefits.

Raw Honey

Raw honey

Honey contains a lot of antioxidants. It is antifungal and antibacterial in nature. White sugar is made up entirely of sugar. Raw honey, on the other hand, contains additional nutrients such as amino acids, enzymes, vitamins, and minerals. These phytochemicals have anti-microbial, anti-fungal, and antioxidant properties that can help boost the immune system and improve overall health and wellness. While preparing your dish, replace 1 cup of sugar with 1/2 to 2/3 cup honey.

Dates

Dates

The naturally sweet taste of dates or khajoor makes it an excellent substitute for refined sugar. Date syrup or paste can be used in place of sugar. Dates protect against diseases such as cancer, microbial infection, diabetes, heart disease, and night blindness. It is useful for coughs. It contains potassium, which aids in blood pressure regulation. During this festival, you can eat dates halwa, cake, and laddu.

Maple syrup

Maple syrup is a natural sweetener that is healthier than sugar. It contains a lot of zinc and manganese. There are some bioactive substances in maple syrup that support the body’s immune system. The syrup is high in antioxidants. This syrup goes well with pancakes, as a spread, in candies, cakes, and other baked goods.

Jaggery

Jaggery

Another superfood that can be used to enhance the nutritional value of a variety of sweet dishes is gur, also known as jaggery. Jaggery has numerous health advantages, including the ability to cleanse the body, improve digestion, and increase immunity.

Coconut sugar

Coconut sugar is one of the most nutrient-dense natural sweeteners available. It has a low glycemic index and thus can help control blood sugar levels. It is also high in nutrients such as iron, calcium, and potassium, as well as antioxidants.

About the author: Dr Archana Batra is a Nutritionist, Certified Diabetes Educator & Physiotherapist. She has 12 years of experience in nutrition and diet counseling. She believes in maintaining healthy eating. Her specialization is in weight management diets and diets related to metabolic syndromes like diabetes, high cholesterol levels, hypertension, etc. Dr. Archana believes in healthy eating practices to lose weight and also in the prevention of lifestyle-related disorders through a healthy diet. Her plans are tailor based and focus on gaining health through food and nutrition.

To celebrate this bitter-sweet relationship between brothers and sisters, Kajal Wattamwar & Bushra Qureshi, Dieticians and Co-Founder of Healthy Steady Go share 3 amazing sugar-free desserts that we bet you will fall in love with.

Ragi Balls

Nice, soft and nutty Ragi balls, made with minimal fat and coated with dark chocolate are sure to melt in your mouth, and you will end up asking for more.

Ingredients:

• Ragi Flour- 2 cups
• Cashew Nuts- ½ cup
• Almonds- ½ cup
• Walnuts- ½ cup
• White sesame seeds- 1 tsp
• Jaggery-3/4th cup
• Green Cardamom Powder- 1/4th tsp
• Ghee- 1.5tbsp
• Dark chocolate- >70% cocoa

Method:

1. Roast Ragi flour with ghee for a few minutes.
2. Add all the finely ground nuts to it and roast some more.
3. Switch off the flame and add jaggery & cardamom powder.
4. Once cooled blend once more in a blender and roll into balls.
5. Coat them with dark chocolate and sprinkle some sesame seeds on top.

Nutty Dates Burfi- You may end up forgetting your normal burfi once you had a bite of this one.

Ingredients:

• Dates- 1 cup
• Dried Fig- 1 cup
• Pistachio- 1/4th cup
• Almonds- 1/4th cup
• Walnuts- 1/4th cup
• Milk- 1 tbsp
• Ghee- 1 tsp

Method:

1. Roast loosely chopped nuts for about 2-3 mins and keep aside.
2. Blend dates and figs in a blender and transfer onto a hot pan with milk and ghee.
3. Once the mixture becomes a little soft, combine your roasted nuts and let it set in a mould of your choice.
4. Cut into square burfi pieces and relish.

Halim Ladoos

This would be the most apt dessert option for your diet-conscious sister or brother. Halim seeds are one of the riches sources of iron and hence a great food choice for someone with anaemia or excessive hair fall.

Ingredients-

• Halim/ Aliv/ Garden-cress seeds- 2 tbsp
• Milk- 1 cup
• Grated fresh coconut- 1 cup
• Jaggery- ½ cup

Method:

1. Soak Garden Cress seeds in milk for 2 hrs
2. Roast grated coconut for 2-5 mins and add jaggery to it.
3. Combine the garden cress seed mixture & cook until the mixture leaves the sides.
4. May take around 30-35mins
5. Once cooked, let it cool and roll into small balls.

Expert Tip

Although these are great sugar substitutes for your refined sugar, over-indulging in these is also not recommended.

Cause, at the end of the day, these sugar alternatives also do have calories!
Eat mindfully to have a stress-free and healthy celebration.

A healthy diet should include foods high in soluble fibre, fruits and vegetables, plant-based protein, and whole grains. While there are numerous options that can easily fit the bill, we have narrowed the list down to five items that can easily replace high cholesterol snack options you have grown accustomed to. Here are our options:

APPLE WITH NUTS

Summary: Zero-cooking, instant recipe with loads of good fat and fibre

Don’t have time to cook something: Fret not and just keep it simple with an apple and a mix of almonds, walnuts, and raisins. This power-packed snack option has loads of soluble fibre with an added dose of healthy fat, Omega 3, and antioxidants. It will also keep you full till dinner and is a perfect recipe for keeping your recurring hunger pangs at bay. Alternatively, you can choose to go for a protein, multigrain bar but make sure that it does have high protein content instead of sugar or artificial sweetener.

• Pros and Cons: High in carbs and good fats; however, the fibre content is not so good.

POPPED POTATO CHIPS (50% LESS FAT)

Summary: An ideal snacking companion for health-conscious and fitness freaks

Eating healthy doesn’t mean that you have to let go of your love for wafers. The trick here is to opt for healthier options such as popped chips rather than going for the fried ones. TagZ Popped chips have up to 50% less fat than the regular ones and make for an excellent choice when it comes to enjoying snacking in a totally guilt-free manner. Further, you can choose from different flavours or variants and let your taste buds enjoy the snacks without pinching your conscience.

• Pros and Cons: Guilt-free snacks with significantly less fat and no downside

BROCCOLI SALAD

Summary: A powerhouse of vitamins and minerals with an added boost of fibre

Adding a healthy dose of green leafy vegetables is essential to leading a healthy life. The veggies block the absorption of cholesterol and also help the system to flush out the toxins from the body. For a quick snack option, Broccoli Salad is just what the doctor ordered. You can customise the salad by adding some more veggies (spinach, kale, etc.) and top it up with chopped onion, sliced tomatoes, boiled corn, and a spoon of mint sauce – sounds yummy, doesn’t it? Further, you can have this salad with some saucy gourmet dip which can take its taste to a different level altogether.

• Pros and Cons: Packed with antioxidants but the taste might not go down well with everyone

VEGAN MILK SMOOTHIE

Summary: A delicious and filling way to quench the hunger pangs

Award: Good Value

Any list of healthy foods cannot be complete without a smoothie. Just toss some sliced banana, berries, nuts, and half cup vegan milk into a blender and get your perfect 4 pm snack ready in a jiffy. The high antioxidant nature of berries keeps the cholesterol down while the banana will add a boost of energy to the smoothie. Vegan milk, on the other hand, will also supply the much-needed dose of protein to complete the macro and micronutrient profile of this extremely healthy and filling snacking option. You can pair this smoothie with some chocolate cigars for that extra kick of sweetness and indulgence.

• Pros and Cons: Delicious in taste but high in carbs and calories

ROASTED LOTUS SEEDS

Summary: An Indian superfood with a myriad of benefits

An excellent source of calcium and powerhouse of vitamins, lotus seeds are counted among the superfoods boasting a range of health benefits. The snack option is quite filling too and keeps you sated for a long period of time. For quick preparation, just roast 100 gm of lotus seeds in a pinch of Desi Ghee (not oil) and switch off the flame once the seeds start turning a little brownish. Sprinkle some salt and add some crushed curry or mint leaves to bring extra flavour and taste to the recipe. You can very well complement these with some controlled calorie cookies to double the joy and happiness of indulging in healthier ways.

• Pros and Cons: Excellent nutritional profile but the cost is a little on a higher side

(IANS) 

The Chocolate Soiree had a wonderful display of chocolates. There were different varieties experimented with different flavours. While the chocolates had a wide range from fruity flavours, nuts, and liquor chocolates, the cakes on display were rather mainstream in terms of flavours as well in shape. Speaking of display, the presentation of the dishes could have been a little better. A few of the chocolate innovations did not have a name card to be identified with and they were all a little too closely spread, a little congested in presentation.

Speaking exclusively with India.com, Chef Vivek elaborated on the process of curating the menu. He said, “Everyone comes with their own ideas, we do trials, keep an eye on what’s happening around, what we can blend and finally present to our head chef who further enhances it.”  It is a month’s hard work and creative exercise of brainstorming and experimenting with flavours. It took almost 6-8 days to complete the dishes on the menu.

A colourful range of chocolate buffet

The hotel has a special chocolate room designated for chocolates as it requires a certain temperature to be maintained under. Weather conditions also have an impact on the procedure of making such delicacies. The chef further said that it takes almost 7-8 days to carve the chocolates to get the desired shapes and give some time to settle on the moulds and acquire the structure thus planned.

Chocolates Tableau

When we think about a celebration of chocolates, we look forward to varieties that would not have imagined could exist and the soiree lacked a bit of it. There is no doubt that the soiree had a good range and well-experimented flavours but maybe some chocolates mixed with spices or some other ingredients that are not too commonly found could have been explored. More variety of flavours would have enhanced the exquisite menu a little more.

The team at Le Meridien had moulded chocolate into intricate and unique shapes like – a chocolate chess board, a chocolate piano, high heels chocolate, cakes, flavoured macarons, chocolate lollipops and so much more.

A chocolate chessboard

Ever played, sorry, eaten a note over a chocolate piano?

A unique and intricately mechanised chocolate bike!

Live counter where one could make a delicacy on their own

Apart from the variety of chocolate-based delicacies that were offered, there was a live counter where one could DIY Profiteroles. I enjoyed the live counter because I got to choose just the right amount of chocolate I relish.

High Heel shoe-shaped chocolate

Well, it was a delicious cuisine with some really intriguing innovations in place nonetheless, in terms of presentation, a little more work could have been done. Also, some of these shapes were too good to look at but made me wonder, how do I take a bite from such a big piece? Barring these few things, it was overall a good chocolaty experience at the innovative Chocolate Soiree.

Rate – 4/5

Which one is your favourite chocolate delicacy? Let us know in the comments below. 

Disclaimer: The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of India.com. The writer is solely responsible for any claims arising out of the contents of this article. All the products are independently selected by the author.

For any such reviews, please contact himanshu.shekhar@india.com

Mocha Truffle Bites

Mocha Truffle Bites

Mocha truffle

Ingredients

• 330g-butter
• 330g- powdered sugar
• 200g- dark chocolate(melted)
• 60g- heavy cream
• 15g- coffee
• 2g- salt
• 1ml vanilla extract

Chocolate ganache

Ingredients

• 100g heavy cream
• 100g dark chocolate

Base

Ingredients

• 90g Oreo
• 20g butter(melted)

Method

• Crush the oreo and add the melted butter to it.
• Now mix both the ingredients and press them properly to form a base in a dish or a tray.
• Keep it in the refrigerator for 15 mins
• Now in a stand mixer add the soft butter and vanilla extract and mix it on high speed.
• Add powdered sugar to the mixture and mix it on medium speed.
• Once the sugar is mixed add in the melted dark chocolate, coffee, heavy cream, and salt and mixes it well.
• Now pour this mixture on the base and refrigerate for half an h
• Heat cream and pour it over the chocolate for the ganache.
• Let it rest for 2 mins and emulsify.
• Once the ganache is made pour it on the coffee mocha and let it set in the refrigerator.
• Once it is set cut it into squares and serve.

Onion Cheese Pakoda

Ingredients: 

For Onion Mixture

• 2 Cups Onion, sliced
• 1/2 tsp Turmeric Powder
• 2 tsp Red Chili Powder
• 1/2 tsp Ajwain
• 1 tsp Ginger, chopped
• 1 Green Chili, chopped
• Salt, to taste
• 1/2 Cup Besan/ Gram Flour
• 1/4 Cup Rice Flour, optional
• 5 tbsp Water

Other Ingredients

• Oil, for deep frying
• 3-4 cheese cubes, cut into bite sized pieces

METHOD:

• In a bowl combine onion, turmeric powder, red chili powder, ajwain, ginger, green chili and mix well.
• Season with salt. Add besan, rice flour, water and make a thick batter.
• Dip the cheese cubes and coat well with the prepared batter.
• Heat oil for deep frying in a kadai.
• Divide into portions and deep fry the pakodas in oil till brown and crisp.
• Remove on absorbent paper and drain off the excess oil.
• Serve hot with green chutney.

Chilli Cheese Toast

Ingredients

• 4-5 fresh Green Chillies – chopped
• 1/2 medium Red Bell Pepper – chopped
• 2 cloves Garlic – chopped
• 2 tbsp Coriander Leaves – chopped
• 1 heaped tbsp Butter
• 1 cup Processed Cheese
• 4 slices Bread

METHOD:

• In a bowl add green chillies, red bell pepper, garlic, coriander leaves, butter, ed cheese and mix everything properly until the mixture is smooth.
• Now heat a pan and toast the bread from one side properly then remove them and apply the cheese mixture on the toasted side.
• Put the bread back in the pan on the non-toasted side then cover and let it cook on medium heat until the cheese has melted.
• Remove and cut in triangles and serve warm with tomato ketchup.

Crispy Fried Chicken Recipe

Ingredients:

For Brining

• 1 Whole Chicken with skin, cut into 8 pieces
• Salt to taste
• Buttermilk, as required
• 1 tsp Hot Sauce
• For Refine Flour coating
• 2 cups Refine Flour
• 2 tsp Paprika powder
• 2 tsp Garlic powder
• 2 tsp Onion powder
• Salt to taste
• 2 tsp White Pepper powder
• Marinated Chicken pieces

Egg Wash

• 5 Whole Eggs
• 1 tsp Paprika powder
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp White Pepper powder
• Salt to taste

Final Coating

• 2 cups Refined Flour
• Salt to taste
• Oil for deep frying

METHOD:

For Brining

• In a mixing bowl, add whole pieces, buttermilk, salt and hot sauce.
• Mix well and keep for 4-6 hours in the refrigerator.

For refined Flour Coating

• In a mixing bowl, add refined flour, paprika powder, garlic powder, onion powder, salt and white pepper. Mix well.
• Add chicken pieces and coat well.
• Shake off the excess flour.
• Remove them on a wire rack/cooling rack to avoid from sticking.
• Keep aside for further use.

For Egg Wash

• In a mixing bowl, add eggs, paprika powder, garlic powder, onion powder, white pepper powder and salt.
• Add coated chicken and mix well.
• Keep aside for further use.

For Final Coating

• In a paper bag or a lid box, add chicken and shake well for the coating.
• Once done shake off the excess flour and keep on a wire rack.
• Heat oil for deep frying.
• Add chicken pieces and fry till half done.
• Drain them on a kitchen paper towel.
• Double fry them until golden brown and crisp.
• Drain on a kitchen paper towel to remove excess oil.
• Serve hot with choice of sauce.

Matar Samosa Chaat Recipe

Ingredients

For Samosa Filling

• 2-3 tbsp Ghee
• 2 Green chilli, chopped
• 1/2 inch Ginger, chopped
• 2 cups green peas
• Salt to taste
• 1/3 cup fresh Mint leaves, chopped
• little Water
• 1/2 tsp Sugar
• 1 tsp Ghee
• 1/4 inch Ginger, chopped
• few Mint leaves, chopped
• 1 Green chilli, chopped
• 1/2 tbsp Prepared Chaat Masala

For Tamarind Chutney

• 1 litre Water
• 1 cup Tamarind, soaked
• 2 cups Jaggery

For Tempering Chutney

• 1 tbsp Oil
• 2 Cloves
• 1 tsp Cumin seeds
• 2 dry red chillies
• 1 tsp Degi red chilli powder
• A pinch of asafoetida

For Chaat Masala

• 2 tbsp Black peppercorns
• 1 tbsp Coriander seed
• 1 tbsp Fennel seed
• 1 Black cardamom seeds
• 1/2 tbsp Cumin seeds
• Salt to taste

For Dough

• 1 cup Refined flour
• 1/2 tsp Carom seeds, crushed
• Salt to taste
• 1 tbsp Ghee
• chilled Water as required

For Masala

• 1 tbsp Ghee
• 2-3 Green chilli, slit into half
• Salt to taste
• 1/2 inch Ginger, julienned
• 1/3 cup Prepared Samosa Filling
• little Water
• 1 tsp Prepared Chaat masala

For Garnish

• Prepared Masala
• Curd, beaten and seasoned
• Prepared Samosa
• Prepared Tamarind chutney
• Curd, beaten and seasoned
• Pomegranate pearl
• Sev
• few Corianders sprigs
• A pinch of Prepared chaat masala

Method:

For Samosa Filling

• Take a shallow pan or kadai, add ghee once it’s hot, add green chilli, ginger, mint leaves and saute it well. . Add green peas, salt to taste and saute it well. Cover it with the lid and cook for 5 minutes on medium flame.
• Once the green peas are cooked well, add a little water and mix it well.
• Once again, cover it with a lid and cook for a while. Open the lid, once the green peas are cooked well, mash the green peas, add sugar and saute for a minute.
• Now, add ghee and saute once again. Switch off the flame, add ginger, mint leaves, green chilli and mix well.
• Transfer the prepared filling into the plate or tray and keep in the refrigerator for a while.

For Tamarind Chutney

• In a saucepot, add water, tamarind, jaggery and cover it with a lid and cook for 15 to 20 minutes. Once the chutney is cooked well, strain the mixture and keep aside for further use.

For Tempering Chutney

• In a handi, add oil, once oil is hot, add cloves let it splutter well.
• Add cumin seeds, dry red chilli and let them splutter well.
• Pour the prepared chutney and mix properly. Add Degi red chilli powder, asafoetida and mix well.
• Cook on medium heat for 10-15 minutes. Once the chutney gets thickened nicely.
• Transfer into the bowl and keep aside for further use.

For Chaat Masala

• In a bowl, add black peppercorns, coriander seed, black cardamom seed, fennel seed, cumin seeds, salt to taste.
• Transfer into a pan and dry roast the spices on medium flame. Once it cools down, transfer it into a grinder and grind it coarsely. keep it aside for future use.

For Dough

• In a part, add refined flour, carom seeds, salt to tastand e, ghee and mix everything properly until it resembles bread crumb consistency.
• Now, add chilled water and knead a hard dough. Cover and keep aside for resting at least for 15-20 minutes.

For Assembling

• Take a medium portion of the dough, make a round peda, apply ghee and roll it thin in an oval shape.
• Now, cut in from the center and take one half of it and make a cone shape of it and add the prepared filling in it.
• Now apply water on the open ends of the cone and fold it towards you, keep it down and give it a gentle press so that it can stand, make all others in the similar way.
• Heat oil in a kadhai on medium heat and fry the samosas on low to medium heat, until it turns golden in colour from all the sides, remove on an absorbent paper.

For Masala

• Add ghee to a pan, once the ghee is hot, add green chilli, and ginger and saute them well.
• Add prepared samosa filling, and salt to taste and mix well.
• Add little water, prepared chaat masala and mix them nicely and keep it aside for further use.

For Garnish

• In a serving plate, place the prepared masala, seasoned curd, prepared samosa, curd, prepared tamarind chutney, sprinkle prepared chaat masala, pomegranate pearl, sprinkle Sev, coriander sprig and serve hot.

(Recipes curated by Chef Ranveer Brar)

(IANS) 

Omelette in a Mug:

Ingredients:

• 2 large eggs
• 1 tablespoon flour
• 1 tablespoon skim milk
• 1 tablespoon low-fat grated cheese
• 2 tablespoon diced green bell pepper
• 2 tablespoon diced onion
• Salt/pepper

Recipe:

• In a small bowl (or directly in your mug), crack and beat your eggs with a fork.
• Stir in the flour, milk, cheese, and diced vegetables.
• Season with salt and pepper to taste.
• Pour mixture into your mug.
• Microwave in your Voltas Beko microwave in its Auto Cooking mode let the microwave do all the work for 1-1/2 min to 2 min.

Enjoy immediately!

Banana Coconut Milkshake

Ingredients:

• 1 large banana
• 1 spoonful pure cocoa
• 1 spoonful maple syrup
• 150 ml coconut milk

Recipe:

• Place all the ingredients in a mixer
• Mix until the liquid is uniform
• Vary thickness by adding more or less coconut milk
• Once ready, store it in the Voltas Beko refrigerator. You can also store various fruits in the refrigerator for a long time to experiment with new milkshakes, as Voltas Beko’s StoreFresh technology allows you to lock in the freshness of your fruits and vegetables for up to 30 days.

Caramel Custard

Ingredients:

• ¾ cup sugar
• 2 tablespoons Cornflour
• 2 cups milk
• 4 eggs
• 1 tablespoon water
• 1 tablespoon vanilla extract

Recipe:

• Add ¼ sugar and water in a dish, and cook uncovered for 2 minutes. Stir well once and cook again for 3-4 minutes until it becomes a smooth mixture.
• Beat the eggs, cornflour, vanilla and sugar. Add milk while beating.
• Pour the mixture into the dish and cook covered, in your Voltas Beko microwave. Its large turn-table will allow you to cook a larger portion as well! Cook for 10-12 minutes, and turn the pan halfway through.
• Let it cool, un-mould and serve

This Fathers’ Day, instead of taking your father out for lunch or dinner, spoil him with some homemade treat like a chocolate ganache.

Mahek Sugandh, founder of The Binge Artisan chocolates shares an easy-to-make chocolate ganache recipe for you. Read on.

Sable with chocolate ganache

Sable with chocolate ganache

Sable

Ingredients:

• 88g butter
• 38g Powdered sugar
• 1g sea salt
• 100g flour
• 25g almond flour

Chocolate ganache

Ingredients:

• 100g heavy cream
• 100g dark chocolate

Method

• Cream butter and sugar in a stand mixer.
• Once it gets fluffy, add the flour, almond flour, and salt to it and mix it well.
• Once the dough is ready, refrigerate it for 10 mins.
• Now take it out and roll it with a rolling pin.
• With the help of a cookie cutter, cut round shapes and place them on a baking tray and bake it at 180 degrees for 12-15 mins.

Chocolate Ganache

Sable with chocolate ganache

• Heat cream and pour it on the chocolate and let it rest for 2 min.
• Once the chocolate is melted, mix cream and chocolate.
• Refrigerate it for 1 hour and pipe it on the sable disc and serve.

Enjoy the delicious taste of chocolate ganache.