What’s Cooking


Radish Soup

  Ingredients 200gms radish puree 2tsps garlic (chopped) 1 tsp coconut oil 1 tsp pepper powder Salt to taste 300 ml stock water Method In a pan,add oil and heat up. Put garlic an saute for five minutes. Add stock water, salt and pepper; allow to boil. Add the radish puree and cook for five … Continue reading “Radish Soup”

Safed Matar ki Tikki

Ingredients 1 cup white peas (matar) 1/2 tsp chaat masala 2 green chillies 2 tbsps chopped coriander leaves 1/4 tsp red chilli powder 2-4 tbsps Ghee or oil Salt to taste For Garnishing 3-4 Chillies 2-3 tbsps ginger, cut into julliens 2 tbsps chopped coriander leaves 2 tbsps lemon juice Method of Preparation Clean, wash … Continue reading “Safed Matar ki Tikki”

Hot Basil Chicken Cups

Ingredients 150gm finely chopped chicken boneless 5gm fresh red chilli finely chopped 10ml cooking oil 8gm dry basil 30gm fresh basil finely chopped 30gm oyster sauce 5ml fish sauce 10ml light soya sauce 5ml sugar 6 cups of leaves made from iceberg lettuce 15gm chopped garlic 20gm chopped onion Method Heat oil (on a high … Continue reading “Hot Basil Chicken Cups”

PEAR AND PRUNES POACHED IN JASMINE TEA WITH COCONUT AND PISTACHIO CRÈME ANGLAISE

NUTRIENTS PER SERVING Kilocalories 233.8 kcal Protein 4 gCarbohydrate 29.9 g Fat (total) 12.3 g Source: Bakery Kitchen Serves: 4 serves INGREDIENTS 4 items pears, peeled and cored 3 1/3 tbsp honey 500ml coconut water 1 item star anise 1 item cinnamon stick 1tsp jasmine tea leaves 12 pitted prunes Crème anglaise 250ml coconut milk … Continue reading “PEAR AND PRUNES POACHED IN JASMINE TEA WITH COCONUT AND PISTACHIO CRÈME ANGLAISE”