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Recipe : ROSE PARADISE

A very light mousse flavored with the homemade rose flower essences , according with the sweetness of raspberry give to this cake a taste of paradise… Details: 1 FRAME 40X60   6420 gr   8 cakes / 820 gr 1 SHEET JOCONDE 40X60 cm          800 gr 1 DECORATE JOCONDE 40X60 cm 800 gr RASPBERRY FROZEN                         800 gr SUPREME ROSE MOUSSE             3420 gr ROSE PUNCH SYRUP                       ... Read More »

Prune Chocolate cake

Total Time: 60 mins Ingredients- 2 cup all-purpose flour 1 large egg, beaten 6 tbsp butter (90g), cut into cubes 1 ¼ cup of boiling water 1/3 Cup dark brown sugar 1 tsp baking powder ½ tsp baking soda 1 Cup chopped Del Monte Pitted Prunes 1/2 Cup chopped dark chocolate Method – Grease a 9 inch round cake tin ... Read More »

Recipe : Coconut Cranberry Chocolate Fudge

Total Time: under 15 mins Servings: 18 bite-sized squares Ingredients- 400gram condensed milk 300gram white chocolate 100gram desiccated coconut 130gram Del Monte Dried Cranberries 50gram dried almonds, finely sliced pinch of salt Method – Layer a baking pan or any square pan with parchment paper. Leave enough extra paper on the edge so that you can pull the fudge out ... Read More »

Prune and Chocolate CAke

Total Time: Under 30 mins Servings: 4 Ingredients – ½ cup, Del Monte Pitted Prunes 100 grams, dark chocolate, melted 4, large egg whites 1, egg yolk 4 tablespoons + extra, sugar Butter for greasing Pinch of Salt Method –         Preheat the oven at 190 degrees centigrade. Grease the ramekins well with butter and coat it all over with ... Read More »

Recipe : panna cotta

INGREDIENTS: Eggs: 6 No Caster Sugar: 225gm Corn flour: 60gm Milk: 900ml Gelatin Powder: .023gm Apple green flavor colour: .002gm Orange flavor colour: .002gm METHOD OF PREPARATION: Add milk to a pan on medium heat and bring it to a boil, once heated add the caster sugar and let it melt without changing its colour Remove it from the heat ... Read More »

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 »

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