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RECIPE: Classic Italian Pasta Salad

Ingredients- 30 Ml Del Monte Extra Virgin Olive Oil 3 Minced Garlic Cloves 200 gram Del Monte Fusili Pasta  100 gram mozzarella cheese cubed 1 Cup cherry tomatoes, cut in half 1 yellow bell pepper diced  1 Cup english cucumber diced  1 medium-size onion sliced  1/4 Cup Del Monte Black Olives sliced 1 Cup broccoli orets blanched ¼ cup minced ... Read More »

RECIPE: Fusilli with Spinach and Peas in Creamy Tomato Sauce

Ingredients- 2 cups, fusilli 1 cup, spinach, finely chopped 1/3 cup, green peas, blanched 1& ½ cup, ripened tomato chopped finely 4-5 garlic cloves, chopped ½ cup, cream 4-5 fresh basil leaves chili flakes as required salt and pepper to taste 1 teaspoon sugar 1 tablespoon butter 2 tablespoon olive oil Method- Cook the fusilli pasta as per the packet ... Read More »


Ingredients- 2 TBSP Del Monte Extra Virgin Olive Oil ¼ Cup Chickpea Flour Or Besan ½ Cup Coconut Milk 1 Cup Pumpkin Puree 2 TBSP Italian Seasoning Mix 1 TBSP Black Pepper Powder 1 TBSP Red Chilli Flakes 1 TBSP Dry Italian Herbs 2 Cup Cooked Or Boiled Del Monte Whole Spirali Pasta Salt To Taste Method- In a pan, ... Read More »


Ingredients- 2 Cups Arugula Leaves 2 Cups Cherry Tomatoes 100 Grams Cubed Paneer 100 Grams Del Monte Farfalle Pasta 50 Ml Del Monte Extra Virgin Olive Oil 10 Ml Soy Sauce 10 Ml Mustard Sauce 50 Ml Lemon Juice 2 Minced Garlic Cloves Salt & Pepper To Taste Method- Make the dressing by mixing all its ingredients in a bowl. ... Read More »


INGREDIENTS      Cornitos peri peri nachos                    1pkt          Lotus Stem                                             150gm          Onion chopped                                      50gm          Garlic chopped                                       20gm          Ginger chopped                                     20gm          Green Chili chopped                              7-8          Salt                                                           to taste          Pepper                                                     to taste          Vinegar                                                    2tbsp          Soy Sauce                                                2tbsp          Spring Onion                                           50gm          Coriander                                                1bunch          Sugar Powdered                                    4tbsp          Chili Paste                                               2tbsp          Tomato Ketchup                                    2tbsp          Corn flour                                                1cup          Water                                                       8tbsp INGREDIENTS FOR MANCHURIAN BALL Carrot                                                    ½ cup, minced ... Read More »

Recipe : Quinoa porridge with goji berries and sunflower seeds 

Chef Rupesh Khandekar, Sous Chef, Earthplate, Sahara Star Ingredients: Quinoa     50gm Almonds    10gm Pistachios    5gm Blueberries    5gm Apple                1 no Coconut flakes  5 gm Cinnamon    2 gm Raisins    5 gm Milk    100 ml honey     50 ml Method: 1. Heat a deep bottom pan and add 3/4th cup milk and add quinoa. 2. ... Read More »

RECIPE: Black lemonade

Ingredients: 1 medium to Large-size lemon  2 glasses of Evocus Black Alkaline Water  1 teaspoon mild roasted cumin powder  Black Rock salt as required   sugar as required  4 to 5 leaves mint for garnishing, (optional)  A few ice cubes or use chilled Evocus Black Alkaline water Instructions: Cut the lemons into two.  Take 2 glasses of Evocus Black Alkaline water in a bowl  With a lemon juice squeezer, squeeze the juice directly ... Read More »

RECIPE:Chili Lime Chicken with California Walnuts

Ingredients  3 tablespoons butter, divided 2 teaspoons Mexican seasoning blend, divided 2 teaspoons garlic salt, divided 1/2 cup coarsely broken or chopped California walnut halves 4 small chicken breasts, boneless and skinless 2 tablespoons lime juice 1 avocado, peeled, pitted and diced Cilantro seasoned rice  Preparations In a large skillet melt 1 tablespoon butter. Add 1/2 teaspoon of the Mexican ... Read More »

RECIPE: Pappardelle with California Walnut Pesto

Ingredients 3 1/2 cups California walnuts, toasted 4 cups Italian parsley leaves, packed 2 cups Parmigiano Reggiano cheese, freshly grated 4 garlic cloves 1 1/2 cups extra virgin olive oil Salt and pepper to taste 4 pounds pappardelle pasta, fresh 1 1/2 cups California walnuts, toasted, chopped   Preparations  Place half of the walnuts, parsley, cheese and garlic in food ... Read More »

RECIPE: California walnuts Coimbatore Tomato Bhat

 Ingredients 3 cups basmati rice, cooked 3 tablespoons oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 spring curry leaves 2-3 dried red chilies 1/4 teaspoon asafoetida 1/2 teaspoon pepper powder 1 cup fresh tomato puree 1 tablespoon Kashmiri red chilli powder 1/2 teaspoon garam masala powder 1/2 cup California walnuts, chopped roughly 1/2 teaspoon turmeric powder Salt to ... Read More »

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