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Recipe : Tri-colour Layered Pasta

Unique 3 layers of Tri-colour pasta topped with Cheese, Olive & Bell Pepper with sprig of Parsley Ingredients: Penne – 100gm Fusilli- 200gm Bechamel – 100 gm Tomato Concasse- 100 Cream – 50 Spinach paste – 30gm Mushroom – 25gm Chilli flakes -1gm Oregano- 2gm Basil – 5gm Mozzarella – 50gm Parmesan – 20gm Procedure:  – The tri-color pasta is ... Read More »

Recipe : Tiranga Rabdi Mousse

Ingredients 2 Cups milk Full fat reduced to 3/4 cups 1 cup heavy whipping cream, 1 tsp Gelatin OR 2 tsps Agar Agar powder or 3 tbsps flakes 2 tbsps Cold water 1 tbsp sugar (optional) 2 tbsps pistachios ground 1 tsp saffron strands Pinch saffron of edible food color Few pistachios Sliced for garnish Few strands saffron for garnish Instructions Ø  Boil the milk for the Rabri or condensed milk in low flame, stirring occasionally in between till it is reduced to little less than half a cup. ... Read More »

Tiranga Dhokla Recipe

Ingredients: 4 cups Idli batter 1 cup Palak puree 1 tsp ginger paste 2-3 green chillies paste 1 tbsp Gun powder (Idli molagai podi) 1/2 tsp Everest Kashmirilal Chilli Powder 1 Green chilly and 1 small piece ginger paste 2 tsp cooking oil For garnishing you will require: 4 tbsp Grated coconut Freshly chopped Coriander leaves For seasoning you will ... Read More »

Recipe : Tiranga Roll Slice

Ingredients For the white layer: 1/2 Tropical cup fine cashew nut powder + 1/2 teaspoon ghee + 1/4th Tropical Cup condensed milk + 1/4 teaspoon rose water + 1/2 tablespoon milk powder For the saffron layer: 1/2 Tropical cup fine almond powder + 1/2 teaspoon ghee + 1/4th Tropical Cup condensed milk + 1/4 teaspoon cardamom powder + 1/8 tsp ... Read More »

Recipe : Carrot tikki bites

Portion 4 For Tikkis: 2 Potatoes (boiled and mashed) + 3 Carrots (boiled and mashed) + Salt to taste+ 1 tsp Aamchur powder + 1 tsp Roasted cumin powder +  Green chilli- 4 + 1 tsp Black pepper powder + 1/2 tsp Hing (asafoetida) + 2 tbs corn flour + Oil For Garnish 3 tbs Curd + 2 tbs green ... Read More »

Recipe : Tricoloured Pinwheel Sandwich

Portions 4 Ingredients 4 Slices bread + 2 tbsp butter + 4 tbsp Green chutney + 4 cheese slices + 3-4 Lettuce leaves Carrot slaw 1 tropical cup carrot (grated using Fusion Master Grater) + 2 tbsp Mayonnaise + Salt to taste + Pepper to taste Method Carrot slaw Mix the grated carrot with salt, pepper and mayonnaise and keep ... Read More »

Recipe: Tricolor crackers

Portion 4 Ingredients: For the Orange color Grated carrots- about ¼ tropical cup For the Green color Pureed spinach- about 3 tbsp. Basic dough for green and orange: 3/4th Tropical cup Whole wheat flour + 1/4th Tropical cup oats + 1/8th Tropical cup Olive Oil + 5 tbsp Water + 1/1/2 tsp Salt + ½ tsp Baking powder + ¼ ... Read More »

Tri Colour Coconut Rice pudding

Portions 4 Ingredients 1 Orange + 1 Kiwi Rice pudding ½ Tropical Cup Rice + 2 tropical cup Coconut Milk + 1 tropical cup Water + 8 tbsp Sugar / jaggery + 4 tbsp Freshly chopped coconut + ½ tsp Cardamom powder + ½ tsp Vanilla Essence Method Wash the rice in running water In the InspireSaucepan heat 1 tropical ... Read More »

Vu Penthouse Bar & Restaurant Review: To Dine or Not To Dine!

Being the foodie that we are, Team News Patrolling recently reviewed this lavish new uptown Bar & Restaurant located at Eros Corporate Tower. With an attractively unusual name, the Vu Penthouse Bar & Restaurant serves you some of the best delicacies from the Asian, European, as well as Modern Indian genre. If you are someone who cherishes the open-bar style ... Read More »

Recipe : Tricolour Idli

S no. Ingredients Quantity Idli rice 175gm Washed urad dal 75gm Salt 10gm Carrot puree 25gm Boiled Spinach puree 25gm        Method: Soak rice and dal for 02 hours and then grind in stone grinder until smooth. Remove from the grinder add salt and mix well Keep for fermentation for 12 hours in room temperature. Divide the batter into three ... Read More »

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