Breaking News

Category Archives: Food-Drink

Feed Subscription

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 »

Recipe : Undhiyu

For Masala: ¼ cup Peanuts coarsely ground ¼ cup Sesame seeds coarsely ground ⅓ cup Desiccated coconut ½ cup Cilantro or coriander leaves finely chopped 5-6 Green chilies finely chopped 2 teaspoons Ginger paste or freshly grated or crushed 4 sprigs Fresh green garlic finely chopped (Instead use 2 teaspoon of garlic paste) 2 teaspoons Red chili powder 1 tablespoon ... Read More »

Recipe : Puran Poli

Ingredients: • Split Bengal gram (chana dal) 1 1/4 cups • Jaggery (gur) grated 1 1/2 cups • Saffron (kesar) a pinch • Green cardamom powder 1/4 teaspoon • Nutmeg powder a pinch FOR THE DOUGH • Refined flour (maida) 1 1/2 cups • Salt a pinch • Pure ghee 1/2 cup Methods: 1. Wash and boil chana dal. Drain ... Read More »

Recipe : Haryanvi Churma

Ingredients Whole wheat flour (atta) 2 cups Pure ghee to deep fr cup Semolina (rawa/suji) 4 tablespoons Milk as required Jaggery 3/4 cup Green cardamom powder 1/4 teaspoon Cashewnuts chopped 10 Almonds chopped 10 Raisins 10 Methods: Mix flour and semolina in a bowl. Add half cup of melted ghee and mix well. Add milk as required and knead into ... Read More »

Scroll To Top