BABY CORN MUSHROOM CHERRY TOMATOES ON SKEWER WITH STEAMED QUINOA

BABY CORN MUSHROOM CHERRY TOMATOES ON SKEWER WITH STEAMED QUINOA

Serve: 2

Prep Time: 15 minutes

Marinating Time: 30 Min

Cooking Time: 30 min

INGREDIENTS

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8-10 Baby corn, cut in to half

8-10 Mushrooms

10 Cherry tomatoes

2 tbsp. Grenadine Molasses

1 tbsp. Soya sauce

1 tbsp. Balsamic vinegar

1 tsp. Red Pepper powder

2 tbsp. Basil infused Olive oil

Salt to taste

2 Cups steamed Quinoa

Peanut Chutney for serving (optional)

METHOD

Blanch baby corn and Mushroom in the salted water and cool. Mix soya sauce, Balsamic vinegar and Gredine Molasses with 1 tbsp., Oil in the big mixing bowl. Toss with baby corn, mushrooms, and cherry tomatoes.

Cover and keep it for 20-30 minutes. Arrange all these in the skewer alternatively and brush with oil. Heat a heavy grill pan and grill it for 20 minutes on medium heat or in the oven at 180 deg. Centigrade for 30 minutes.

Serve with on the bed of steamed Quinoa and Peanut Chutney.

VANILLA & NUTMEG INFUSED CREAMY MUSHROOM SOUP

VANILLA & NUTMEG INFUSED CREAMY MUSHROOM SOUP

Serve: 2

INGREDIENTS

1 vanilla Bean, scraped

¼ tsp. freshly grated Nutmeg

12-14 Pieces Fresh Mushrooms

1 tbsp. Olive Oil

1 tsp. Plain flour

1 cup Milk

2 cups Stocks

2 tbsp. Fresh Cream

Salt & Pepper to taste

Fresh basil for garnish

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METHOD

Boil Milk with scraped Vanilla seeds. Heat oil in the sauce pan and add sliced mushrooms. Sauté and add pepper, Nutmeg powder and salt. Cook till mushroom release the water and become soft. Add plain four and sauté for 30 seconds. Stir the milk and stocks and bring it to boil. Let the soup cool before the blending. Carefully blend in the blender or use hand blender until smooth. Transfer it again the sauce pan and simmer for 10-12 minutes.  Add cream and garnish with pepper & fresh basil. Serve piping hot and enjoy the super creamy texture soup.

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WORLD FEAST : THE COOK BOOK LAUNCH OF CELEBRITY CHEF VIKAS KHANNA

WORLD FEAST : THE COOK BOOK LAUNCH OF CELEBRITY CHEF VIKAS KHANNA

A very sweet and award winning Michelin Star Chef Vikas Khanna at the launch of his new cook Book at Jashanmal Book store, Mall Of Emirates, Dubai touched everyone with his laughter and anecdotes of life. The celebrity chef shared all his experience and said that nothing comes without efforts and hard work pays the success, believe in you and listen to your heart. He said further that keep the ears closed to listen good & bad opinion about the work you love just keep doing and success will come definitely.

This is the first ever book launch where the atmosphere was full of robust of smile & laughter’s. Everyone who came for the book launch was delighted to be the part of this event. The chef signed his new book to everyone and happily involved with the selfie clicks. He sang a song for his fans as well as.

He explained that Home cooked Indian food is the best food in the world.  He said that, “You can’t beat the flavor of the Grand Mom’s cooking .There is no restaurant who can compete the home cooked food.

He recently opened his signature restaurant JUNOON at Shangri-La, Sheikh Zayed Road Dubai.

I returned home not only with the cook book but with lots of beautiful memories. I like his quote, “Complexity & Chaos is the mother of creativity.”

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MY MORNING MELON MINT SMOOTHIE

MY MORNING MELON MINT SMOOTHIE

A Complete refreshing drink for perfect morning, I am sure you all will like it and make it.

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INGREDIENTS

1 Green Apple diced & cubes

2 cups Sweet Melon cubes

½ cup Fresh Mint Leaves

1 cup Chilled Mineral water

Pinch of Sea salt

Pinch of Mecca powder

METHOD

Blend all the ingredients in the smoothie maker till smooth, add more water if required and drink immediately.

BAKED APPLE RAISIN CRUMBLE WITH TOFFEE SAUCE

BAKED APPLE RAISIN CRUMBLE WITH TOFFEE SAUCE

A little twist for classic apple crumbles pudding. Enjoy sugar free delights.

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Serve: 4

INGREDIENTS

3 Medium size Red apple, peeled and diced

4 tbsp. Raisins

¼ cup Beet root, julienne

3 tbsp. Stevia

1 tsp. Cinnamon powder

½ tsp. Black pepper powder

1 cup Whipped cream

Oven dried Red Apple crisps for serving

2 tbsp. Toffee Sauce (optional)

METHOD

Heat the pan and add apple cubes raisins and beetroot juliennes. Cover and cook on the low heat for 2-3 minutes. Add stevia, cinnamon and black pepper powder and set in the oven proof dish and bake at 180 degree centigrade for 12 minutes.

Serve with whipped cream and toffee sauce. If you want to make it completely sugar free ,serve it without toffee sauce.