Ready in 30 mins: Cheese soufflés with apple, walnut and pomegranate salad recipe

Cheese soufflés are the stuff dreams are made of! Pair them with a healthy apple, walnut and pomegranate salad and you have the perfectly balanced dish. This recipe is worth saving to pass down to your future generations because not only is it easy to make but also equally delicious. We are glad Chef Akhilesh Jha of Fresc Co, New Delhi shared it with us.

Serves 2

Ingredients
240ml – Milk
3 tbsp – Plain flour
60g – Unsalted butter
6 eggs, whole
175g – Mature cheddar, grated
1 tbsp – Chives
Sea salt
Cracked black pepper
5 tbsp – Parmesan, grated
2 red apples, cored and cut into eight pieces
6 tbsp – Whole walnuts
150g – Rocket
6 tbsp – Pomegranate seeds
2 tsp – Walnut oil

Method
* Pour the milk into a saucepan and warm gently over low heat to take the chill off it. Sift the flour into the milk and mix well.

* Cook on moderate heat until you can no longer taste the flour in the mixture and there are no lumps. Remove from the heat and beat in the butter.

* Beat the egg yolks into the mixture, then add the cheddar and chopped chives. Season with salt and pepper.

* Grease the four moulds/ramekins with softened butter and coat the insides with grated Parmesan.

* Whisk the egg whites in a bowl until you have firm peaks. Carefully fold the egg whites into the cheese sauce, taking care not to deflate them by overworking or being too heavy handed.

* Spoon the mixture into the moulds and cook in a steamer for 12 mins. When cooked, remove from the steamer and leave to stand for 10 mins or until they are cool enough to handle.

* Remove the soufflés from the moulds. At this stage, you can either put them in the fridge until needed or cook straight away.

* To cook, preheat the oven to 200 degree celsius. Put the soufflés on a baking tray lined with greaseproof paper and bake for 6–8 mins.

* To serve, arrange the apple on four small plates with the walnuts, rocket and pomegranate seeds scattered over. Remove the soufflés from the oven and place straight onto the salad. Drizzle with walnut oil and serve straight away.

Presenting the world’s largest bhatura at 4ft 2 inches; it’s a Limca Book record

When it comes to food, Delhi is famous for its chole-bhatura. Walk around the city and you will find restaurants selling hot fluffy bhaturas with spicy mouth-watering chole to excited customers. What if we tell you that in a bizarre turn of events, Leonardo Olive Oil created a Limca Book of Records by cooking India’s largest bhatura at an event hosted in the capital?

The bhatura which was prepared measured 4 feet 2 inches in diametre. This is an effort to shatter the mindset that bhaturas which are symbolic to indulgence aren’t as unhealthy as it’s thought so. As per the study conducted by National Accreditation Board for Testing and Calibration Laboratories, bhatura cooked in Leonardo Olive Pomace Oil absorbs 42% less oil as compared to regular refined oil and also boosts good cholesterol, helps in weight and waist-line management, controls blood sugar levels, and is trans-fat free.

Neelima Burra, chief marketing officer, Cargill Foods India said, “In a quest of better health, today’s affluent Indian consumers tend to shy away from what they love the most – fried Indian food. They are global citizens with access to everything that the world has on offer, but deeply Indian at heart. While they have adapted their lifestyles to a mixed food culture, they still love their paranthas, pakoras and bhaturas which they now seldom consume. This event and the versatile range of Leonardo Olive Oil offers liberation from such restrictions and with the promise of improved metabolic health, it allows them to have guilt free indulgence.”

During this event, a recipe book with Indian breakfast, lunch and dinner recipes was also launched.

Dr Richi Seth, nutritionist & founder of Lifestyle Makeover, said, “Metabolic ailments are a common menace these days. Inappropriate diet and lifestyle are identified as two common reasons behind it, affecting blood lipid profiles, blood pressure, insulin sensitivity and glucose levels. Lifestyle changes, especially dietary, can help improve metabolic health and keep you off metabolic diseases. In regard to metabolic health, the role of cooking oil is of paramount importance. Using a right cooking oil can bring about positive change in weight, waist circumference, blood cholesterol, and general health, contributing to better metabolic health.”

New York eatery tops world’s best restaurants 2017; India fails to make the list

At the annual World’s 50 Best awards held at the Royal Exhibition Building in Melbourne, the list of the top 50 restaurants in the world was revealed. According to the list, Eleven Madison Park, New York triumphed as a foodie’s heaven beating last year’s number one, Osteria Francescana in Modena, Italy. The Italian delicacy dropped down to second place. El Celler de Can Roca in Girona, Spain, took the third spot.

According to Bloomberg, Chef Daniel Humm said, “I never in my wildest dreams thought that I could find myself in this position. Cuisine has given me everything: I left school at 14 and pursued a craft that no one believed in at the time. Everything I have learned has been from food: languages, culture. I have traveled the world and met Will, who is my best friend as well as my business partner. It is unbelievable.”

This is the first time that a restaurant from the US has won since Chef Thomas Keller’s French Laundry in Yountville, California, bagged the title in 2003 and 2004. All other winners have been European.

Famous food scientist and chef, Heston Blumenthal’s restaurant Dinner at Mandarin Oriental Hyde Park, London made the top 50 at number 36.

Here’s the complete list of winners:

1. Eleven Madison Park (New York, USA)

2. Osteria Francescana (Modena, Italy)

3. El Celler de Can Roca (Girona, Spain)

4. Mirazur (Menton, France)

5. Central (Lima, Peru)

6. Asador Etxebarri (Axpe, Spain)

7. Gaggan (Bangkok, Thailand)

8. Maido (Lima, Peru)

9. Mugaritz (Errenteria, Spain)

10. Steirereck (Vienna, Austria)

11. Blue Hill at Stone Barns (New York, USA)

12. L’Arpège (Paris, France)

13. Alain Ducasse au Plaza Athénée (Paris, France)

14. Restaurant Andre (Singapore)

15. Piazza Duomo (Alba, Italy)

16. D.O.M. (São Paulo, Brazil)

17. Le Bernardin (New York, USA)

18. Narisawa (Tokyo, Japan)

19. Geranium (Copenhagen, Denmark)

20. Pujol (Mexico City, Mexico)

21. Alinea (Chicago, USA)

22. Quintonil (Mexico City, Mexico)

23. White Rabbit (Moscow, Russia)

24. Amber (Hong Kong)

25. Tickets (Barcelona, Spain)

26. The Clove Club (London, UK)

27. The Ledbury (London, UK)

28. Nahm (Bangkok, Thailand)

29. Le Calandre (Rubano, Italy)

30. Arzak (San Sebastian, Spain)

31. Alléno Paris au Pavillon Ledoyen (Paris, France)

32. Attica (Melbourne, Australia)

33. Astrid y Gastón (Lima, Peru)

34. De Librije (Zwolle, Netherlands)

Indulge in some gooey Chocolate Bundt Cake with this amazing recipe

Gooey chocolate cakes are the stuff dreams are made of. Even though ready-made cakes are widely available in the market, there is nothing like a fresh one baked at home. But, with our busy schedules it might get a little difficult to manage one in the kitchen. But how about weekends? When faced with a dilemma like, “I want to have something nice and sweet”, weekends are the best time to put on the chef’s hat and whip up a dessert.

This recipe by Chef Akhilesh Jha, Fresc Co, New Delhi is a must-try.

Chocolate Mocha-Kissed Bundt Cake
Serves 2 
Cooking time: 2 hours

Ingredients
For cake
1 box – Devil’s food cake mix
1 cup – Toned milk
½ cup – Vegetable oil
3 – Large eggs
3 tsp – Instant coffee granules

For icing on cake
1 cup – Semi-sweet Chocolate
¼ cup – Vanilla pots

Method
For cake
* Preheat the oven to 176 degree celsius. Spray 12-cup Bundt pan with non-stick cooking spray.

* Combine cake mix, evaporated milk, oil, eggs and 1 tablespoon coffee granules in a large mixer bowl and mix until moistened. Beat on medium speed for 2 mins. Pour the batter into the prepared pan.

* Bake for 39 to 43 mins or until wooden pick inserted in the cake comes out clean. Cool the pan on a wire rack for 15 mins before inverting it onto the same wire rack to cool completely.

Icing
* Place morsels and coffee-mate in a microwave-safe bowl. Microwave on high for 45 seconds. Add the remaining 2 teaspoons of coffee granules; cover and allow to sit for 5 mins. Stir until smooth. If needed, microwave for 15 seconds and then stir until smooth.

* Spoon icing over the top of the cake allowing it to drip down the sides. Let it set for 30 mins.

* Before serving, fill the centre of the cake with fresh raspberries.

Delhi’s first LGBTQ café brings a ray of hope for the queer community

Bringing a fresh wave of change, the capital has opened its doors to its first LGBTQ café — Chez Jerome – Q. Huddled near the Qutub Minar, the rooftop restaurant welcomes the queer community and helps them voice their feelings through art. An expert in French and Indian cuisines, chef Chez Jerome, started the café in October 2016, and the co-owner Sambhav sowed the seeds of turning it into a safe haven for the LGBTQ community.

“The LGBTQ community lacks safe spaces. So, most importantly, we are trying to make a safe place for them. Every community must have equal rights when it comes to dining or enjoying night life, and that’s how the idea of this cafe came to me,” Sambhav told indianexpress.com. A gay rights and human rights activist, the 27-year-old added that “he always wanted to propagate his activism on gender”.

The café boasts of a French cuisine. (Source: Chez Jerome Q/Facebook)

Did he face any challenges while setting up the café and making it a secure zone? Narrating a tragic incident, he told indianexpress.com, “There was a drunk guy who came to our café and created a ruckus. When we asked him to leave, he was about to punch me in the face.” But it didn’t deter Sambhav down. Opening up about the difficult times he has faced, he shared: “We first realised about negativity when we came out of the closet. I came out when I was just 17. Now that I’ve come through all of it, these tiny hurdles feel like nothing.”

That’s How the Cookie Crumbles

The tart is still warm from the oven, and the pastry is crisp, baked to golden brown perfection. As I pick it up, the custard centre wobbles ever so slightly. One bite and I can understand why this, of all the pastéis de nata in Portugal, is the one for which people queue up every day.

I’m at Antiga Confeitaria de Belém in southwest Lisbon, which has been making custard tarts since 1837. In the 19th century, the space was a sugarcane refinery with a small shop attached. Meanwhile, at the next-door Jerónimos Monastery, the monks used egg whites to starch their laundry, and made delectable custard tarts with the leftover yolks. With the liberal revolution of 1820, all monasteries were shut down and the monks were forced to leave. Some of them started selling the tarts at the shop, and they quickly became known as pastéis de belém (the only place that can use this name; elsewhere in Portugal they are called pastéis de nata, singular pastel). “In the beginning of the 20th century, our family took over the shop and the monks’ secret recipe has been with us ever since,” says Miguel Clarinha, the manager and the fourth-generation co-owner of this family business.

He gives me a behind-the-scenes tour of the factory. The custard and dough are made using the 200-year-old secret recipe, which is known only to the family and to the three chefs who actually make them. Obviously, I’m steered away from the door marked “segredo” (secret) to a spotless room where a group of women is rolling out the prepared dough, cutting it into pieces, and pressing it into small tart moulds. Trays full of moulds go into the next room where the warm custard is piped into them. “The tarts are then baked for 20 minutes at 400°C, to cook the dough without burning the custard,” explains Clarinha. They are slightly cooled, and “de-moulded” before being sent to the hungry customers waiting outside. “We make 20,000 of these tarts every day, and both the locals and tourists line up for them,” Clarinha says proudly.

Portugal’s famous pastéis de belém. (Source: Turismo de Lisboa)

The pastéis may be the most famous Portuguese dessert, but it’s by no means the only one. The number of incarnations of sugar, eggs, and flour in Portugal is astonishing. There is a pastelaria (pastry shop that doubles up as a café) in every neighbourhood where locals socialise over coffee and pastry. As I travel the length of the country, stopping by in big cities and small towns, I find that every place has a sweet specialty all its own.

Aveiro is known as the Venice of Portugal, a city of canals crisscrossed by humpbacked bridges and flanked by Art Nouveau buildings, with colourful moliceiro boats gently plying the waters. Here, I encounter the ovos moles de Aveiro — moulded sweets with an egg and sugar filling encased in a delicate wafer shell. I visit Casa dos Ovos Moles, which has been making these sweets since 1882. Legend has it that a nun at the nearby Convent of Jesus had been ordered to fast by her Mother Superior. Unable to contain her hunger, she used the ingredients at hand — eggs and sugar — to make a sweet mixture, which she wrapped inside the dough used to produce the hosts for Catholic Masses, and, thus, was born Aveiro’s claim to fame.

From Kolkata biryani to Kosha Mangsho: Tuck into bites from the city of the Howrah Bridge

Be it the appetising aroma of the Kolkata biryani, the richness of kosha mangsho, simmering bhetki paturi or the amazing chittal peti, the delicacies of the city of the Howrah Bridge possess infinite variations and textures.

The city cherishes its many local cuisines. The alleys of Kolkata waft with smokey flavours escaping from the open pans and tandoors of the heritage food streets.

Such treasures are seldom available in one particular area but are now up for grabs here in Delhi at the ongoing “Grand Trunk Culinary Journey” that will continue till April 16 at the Leela Ambience Convention Hotel in east Delhi.

The well-crafted menu at the Dilli 32 restaurant brings out the taste of Bengal through a melange of authentic flavours and contemporary presentations with the iconic songs of Manna Dey and Hemant Kumar playing in the background.

ALSO READ: Bengali bomb: Make this Chingri Maacher Malai Curry in 30 mins

To begin, you can choose from the five counters serving the starters — Cutlet/Chop/Bhaja, Kolkata Roll, Chat and Chai. All the chops — aloo chop, mutton chop and mochar chop — were superb, though the bata bhaja wasn’t that great.

Among the starters, what stood apart was the fish fry and chicken kabiraji that is made of fish, meat or chicken, crumb-coated, then deep-fried and covered with a lacy net coating of egg batter.

Since it’s a buffet, every dish deserves to be tasted — but because there is such a wide range on offer, you may miss out on a few. What one can’t afford to miss are the kancha lemon moong dal and every Bengali’s favourite — sukto among vegetarian dishes and bhetki paturi and chingri malai curry among the non-vegetarian ones.

Then, there was fish curry — pabda sorche jhal — that would impress those who really enjoy the sharp smell of mustard.

I had a great time licking my fingers to kosha mangsho’s velvety gravy and biting into the juicy pieces of meat. One should definitely try this curry recipe made with mutton, potatoes, bay leaf, and yoghurt as this main dish is a true delight.

There was also mughlai paratha, which is an exemplary illustration of Mughal influence on Bengali cuisine. Out of the four options — chhanar, chicken kassa, mutton kassa, and keema – I picked chicken kassa.

The parantha, stuffed with chicken and eggs, was thick and thus quite filling, but it didn’t leave a mark.

To add exuberance to taste buds, one should rather experience Bengali traditional cuisine like the Kolkata biryani. You can always pair it up with any of the fish curries.

It was then time to conclude the meal with the most talked about Bengali obsession — mishti.

The most talked about ones are undoubtedly sondesh, the heavenly rosogula and the two underrated sweet dishes on the Bengali platter — the delectable sita bhog and pithas.

Sita bhog is a rice dish sweet, packed with flavors along with mini jamoons in the rice, while pitha is a type of rice cake.

Happy Baisakhi 2017: Enjoy these 3 traditional recipes this season

Baisakhi the harvest festival celebrated widely across Punjab and Haryana is also an important religious festival for the Sikhs. And as no Indian festival is complete without delicious food, this is also no exception. The festival is celebrated to mark the harvest of Rabi crops, thus the food made during the festivity includes items from the fresh produce. It is also a Thanksgiving festival where farmers thank nature and God for a bountiful harvest.

And when it comes to Punjabi cuisine, the traditional items are always a favourite. From Makki ki Roti to Sarsoon ka Saag and of course with Mithi Lassi and Kheer, it’s hard to resist!

So, to make your Baisakhi celebrations delicious, here are three quintessential dishes provided by Ravindra Rawat, Head Chef, The Chatter House, New Delhi.

PINDI CHOLE

baisakhi, baisakhi 2017, baisakhi menu, baisakhi recipes, baisakhi food, punjabi cuisine, punjabi recipes, easy punjabi recipes, traditional baisakhi recipes, food news, indian expressPondi chole

Ingredients:
250g – White chickpeas (Kabuli chana soaked for overnight and drained)
100g – Tomato pulp
50g – Onion (grated)
2 tbsp – Split Bengal Gram (Channa dal)
2 – Black cardamom (badi elaichi)
1 – Small stick of cinnamon (dalchini)
2 tsp – Tea powder
1 tsp – Ginger (finely chopped)
1 tsp – Fresh green chillies (finely chopped)
1/2 tsp – Garlic paste
1 tsp – Coriander powder
1 tsp – Garam Masala
2 tsp – Chole Masala
1 tsp – Red chilli powder
3 tbsp – Oil
2 tbsp – Coriander (finely chopped)
Salt to taste

Method:
* Make a small potli by tying the cardamom, cinnamon and tea powder in a 2″ x 2″ piece of muslin cloth.

* Put the White chickpea, Split Bengal Gram, baking soda, salt and 2½ cups of water in a pressure cooker, and insert the potli and cook for 3 whistles.

* Allow the steam to escape before opening the lid. Discard the potli and keep aside.

* Heat the oil in a deep non-stick pan, add the ginger and green chillies and sauté on a medium flame for 30 seconds.

* Add the onions and garlic paste and sauté on a medium flame for 5 minutes.

* Add the tomato pulp, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.

* Add the coriander powder, garam masala, chilli powder, chole masala, mix well and cook on a medium flame for 1 minute

* Add the boiled chickpea along with the water and salt, mix well and cook on medium flame for 15 minutes or till the water dried out, while stirring occasionally.

* Add the coriander and mix well.

Love Indian street food? Feast on tandoori mushroom, nachos chaat, chai samosa at A Grill Company

Colourful walls spill a wisp of magic at A Grill Company and the wooden furniture shimmers under the twinkling lights. Nestled in a corner of the Logix Mall, the lunch wagon is a welcome change from the usual eateries that Noida houses.

The wooden furniture shimmers under twinkling lights and the shadows of chromatic bricks waltz in harmony. (Source: A Grill Company/Facebook)

As soon as we were settled, the waiter rushed to our table with candy floss in his hands, and it felt like revisiting the good old days of childhood. Different types of salads, onions and coleslaw were neatly decorated on the table, and before we knew a personal grill station was installed after detaching a wooden square board on the table.

Grilling is an art, and the restaurant gave it a great start. (Source: A Grill Company/Facebook)

Grilling is an art, and the restaurant gave it a great start by filling the grilling station with barbeque grill sticks of tandoori mushroom, palak paneer and tandoori gobhi. While the tandoori mushroom stood out for its crispiness and softness at the same time, the other two were average.

Next up was Raj Kachori that was served with bubbles of frozen curd in it and believe us or not, this minor detail actually made a lot of difference – it took our taste buds on a very pleasant journey.

Happy Puthandu and Vishu 2017: Celebrate New Year with these special Tamil and Malayali recipes

The world celebrated and welcomed the New Year with much fanfare way back in January, and as days goes by everyone misses an occasion to celebrate. But thankfully, we Indians get many reasons to celebrate and have fun, from various religious festivals to regional New Years, there’s no dearth of festivity. And while songs, dances and customs add to the frolic and colourful lives, nothing is complete without food.

So, as many celebrate Vishu and Puthandu, here are some special delicacies to make the celebrations a tasty affair!

Traditional Puthandu recipes provided by The Raintree, Anna Salai, Chennai

Araithuvitta Sambar

Ingredients:
500g – Thuvar Dal
2 – Drumsticks
5 or 6 – Sambar onions
1 – Tomato
10g – Tamarind
1 tsp – Sambar Powder
1/4 tsp – Turmeric Powder
Salt to taste

To fry and grind:
6 or 8 – Dried Red Chillies
1 tbsp – Coriander seeds
1/2 tsp – Bengal Gram dal (chana dal)
1/4 tsp – Cumin seeds (Jeera)
1/4 tsp – Black Pepper
1/4 tsp – Fenugreek seeds (Meethi)
1 tbsp – Coconut (grated)
2 tsp – Oil

For seasoning:
2 tsp – Oil
1/2 tsp – Mustard seeds
1 pinch – Asafetida powder (Hing)
6 or 8 – Curry leaves

Method:
* Cook the Thuvar dal along with a pinch of turmeric powder in a cooker till soft.
* Cut the drumsticks (or any other vegetable) into 2-inch length pieces. Cut sambar onion into two and finely chop the tomato.
* Soak the tamarind in water and extract the pulp. Add required water and make 2 cups of tamarind water.
* In a Kadai put 2 tsp of oil and fry the red chillies, coriander seeds, Bengal gram dal, pepper, jeera, fenugreek and grated coconut on medium flame till the dal turn golden yellow and nice aroma comes out. Cool it and grind to a paste.
* Now in a Kadai put 1 tsp of oil and add sambar onion and fry till it turns transparent.
* Add chopped tomato and fry till it mashes well.
* Add the drumstick pieces along with sambar powder, turmeric powder and salt. Mix well and add just enough water to cover the vegetable. Cook on medium flame till the vegetable are cooked.
* Add tamarind water and allow it to boil. When it starts boiling, add the ground paste, boiled dal and stir well. Cook till it starts boiling again.
6. Season it with mustard, asafetida powder and curry leaves and serve hot.