Snack Recipe: Easy Hummus & Roasted Tomato Bruschetta

IFN: Try the all time favorite easy snack recipe –  Hummus & Roasted Tomato Bruschetta

INGREDIENT

• 1 cup Boiled Chickpeas
• Chickpea’s Boiled Water
• 3 tbsp Tahini Paste
• 2 Garlic Clove
• Lemon Juice
• Extra Virgin Olive Oil
• Salt To Taste
• 10-15 cherry tomatoes
• 1 tbsp Olive Oil
• 2 tbsp Balsamic Vinegar
• Salt to taste
• Black Pepper Powder
• Minced Garlic
• Baguette Bread Slices
• Fresh Parsley

DIRECTIONS

1. For making the hummus, take a blender jar and add boiled chickpeas along with some of its water.
2. Add in the tahini paste, garlic cloves, some lemon juice, extra virgin olive oil and salt to taste.
3. Close the lid and give it a blend in a blender till it achieves a certain consistency.
4. Take a small bowl and add olive oil, balsamic vinegar, salt, black pepper powder and minced garlic.
5. Give it a stir and keep it aside.
6. Now in a baking tray covered with parchment paper, add chopped cherry tomatoes.
7. Drizzle some of the balsamic-olive oil mix over the chopped tomatoes.
8. Bake them in a pre-heated oven at 180 degree Celsius for about 7-10 minutes.
9. Take few baguette bread slices and spread some hummus over the base of the bread.
10. Then place roasted tomatoes on the bread slices.
11. Garnish with fresh parsley from the top.

Watch Video Recipe → Roasted Tomato Bruschetta Recipe

Lunch Recipes: Achaari Dal Khichdi

IFN: Try our Achaari Dal Khichdi:  Lunch Recipe

INGREDIENTS

• Cooked Rice
• Tomato
• Cooked Tur Dal
• Ghee
• Curry Leaves
• Mango Pickle Paste
• Coriander
• Hing
• Ginger
• Red Chilli
• Garlic
• Green Chilli
• Cumin Seeds
• Water as required
• Salt to taste

DIRECTIONS

1. In a pan. put some ghee and then add cumin seeds. Let the cumin cook a bit.
2. Then add garlic cloves, ginger chopped and chopped green chilli.
3. Put dry red chilli pieces, few curry leaves and tomato chopped.
4. Pour in cooked tur dal. Stir it together.
5. Add some water as required.
6. Then add a bowl of cooked rice. Put little of hing.
7. Add paste of mango pickle. Mix it nicely.
8. Put pinch of salt to taste.
9. Garnish with some coriander leaves.
10. Ready to Serve.

Watch Video Recipe → Achaari Dal Khichdi Recipe

South Indian Pudina Chutney: Mint Thogayal/Pudina Thuvayal

Indian Food Recipes: Try these superb South Indian Pudina Chutney.

INGREDIENTS

• 1 tbsp Oil
• 1 inch Whole Asafoetida
• 3 cups Mint Leaves
• 3-4 Dried Red Chillies
• 1 ½ tbsp Urad Dal
• Salt
• Small piece Tamarind

DIRECTIONS

1. Take a pan and heat some oil.
2. Add some whole asafoetida (hing piece) in the oil.
3. Cook it till it swells up and then put urad dal in the pan.
4. Fry the dal till it turns golden brown in colour.
5. Add few dried red chillies in order to add a spicy taste to the chutney.
6. Cook and stir. Then add a bowl of mint leaves.
7. Mix all of these together and add some salt to taste along with a small piece of tamarind.
8. When the cooked ingredients are cool add them to a mixer jar and grind them.
9. Pour few spoons of water with teaspoon measurement.
10. Grind it for a final time.
11. The chutney is ready to serve.

Video Recipe → Pudina Thuvayal Recipe

 

Shravan, a fasting period, is a religious practice observed by the Hindus and interestingly, it has a lot to do good health and the and the search for Vrat recipes begins.

Indian Food Blogs: During this period, either people gain a lot of weight, eating all the yummy food that is rich and high on calories or they loose weight following the Saatvik diet. But, most of us tend to fast for all the delicious food one can eat during that period.

Here are 50 Vrat recipes that are perfect to celebrate the holy month of Shravan that you can indulge in.

1. Sabudana Khichdi
During the fasting season, Sabudana khichdi is one of the favourite Vrat recipes that people love to gorge on.

2. Ghugni
Who says Bengalis don’t make vegetarian food? This recipe bursts this myth, bringing you the famous Kolkata street food, Ghugni. Enjoy making it and relishing it later, this Shravan.

3. Sabudana Kheer
The most relished food item during the fasting month of Shravan is the Sabudana Kheer which is one of the super easy Vrat recipes to make!

4. Sitaphal Basundi
Basundi is the perfect way to end a meal when you’re fasting. During Shravan, it is one of the Vrat recipes that satisfies sweet cravings like no other.

5. Coconut Laddoo
These toasted and roasted coconut laddoos, packed with dry fruits, which sounds like a good way to start off the day. If you’re looking for Vrat recipes that’ll keep you full, look no further.

Full List → Shravan Recipes 

Yes, it’s that time of the year again and the holy month of Shravan is being celebrated by fasting. While for some it has already started, there are states that start fasting from next week onwards.

Indian Food Stories: The very first thing that comes to mind when you’re fasting is definitely the food. And, more often than not, while fasting, we’re confused as to what to eat and what to avoid. However, it mostly depends on households and the region you come from, but here is a Shravan food guide that we’ve deciphered for you that’ll give you basic guideline as to what you can and cannot eat.

Here are some food items that you CAN eat:

1. Fruits

• Rich in potassium, dietary fibre, vitamin C, and folate, fruits are the best things to consume while you’re fasting. Tomato, which is also a fruit is eaten in some regions while avoided during Shravan in others. Seasonal offerings are probably the best way to include fruit in your diet.

2. Dairy Products

• Milk, paneer, curd, unsalted butter, buttermilk and lassi are a few milk products you can indulge in while cheese products can totally be avoided.

3. Dry Fruits

• Dry fruits are a great way to feel full faster and when added to milk and yogurt, they prove to be a great supplement.  Another way of consuming these nuts is roasting them off with a little bit of Senda Namak, making for a great mid-meal snack. You can also enjoy peanuts in all forms-roasted, toasted or fried!

Know More → Shravan Foods

Masterchef Australia, over the years, has become a household name in India.

Food Stories: Not only did it make us fall in love with the concept of the show but we fell in love with the three judges, Gary, George and Matt, season after season. So much emotion, so much technique and so much positivity packed in one show, we couldn’t ask for more.

We got a taste of various cuisines from across the world, and knew a little bit more about Australia with every season. We rooted for our favourite contestants and hopped on the bandwagon of any new food trend that became the highlight of the show. From learning new food vocabulary with each episode to watching Indian dishes getting makeovers, we learnt that a perfect panna cotta is all about the perfect wobble. We also got excited with ingredients like rhubarbs, leeks and finger limes that are so indigenous to Australia that it got our creative juices flowing; introducing us to the concept of food pairings like no other.

Oh and how a part of us broke when Peter Gilmore’s snow egg wasn’t perfected and how the sight of that croquembouche tower left us all stunned. How we gushed when we saw great chefs like Heston Blumental, Massimo Bottura and Maggie Beer walk in. They led us into a whole new world of food, culture, cuisine with a perspective that no one had before. Gary, George and Matt have us floored with their ability to cook, judge and keep the fun in the game with 11 seasons now!

Read full story → MasterChef Australia

Let’s say its truce time for West Bengal and Odisha over the “Rasgulla” matter. Odisha got its GI (Geographical Indicator) tag on 29th July 2019, a parameter that differentiates goods on the basis of its USP, after two years ago of West Bengal getting the same for the name, “Banglar Rasogolla”.

Indian Food Stories: Yeh tera Rasogolla, yeh mera Rasagola

Since neither of them wanted to give up their claim on this white, syrupy dessert, Odisha, made peace with the GI tag, “Odisha Rasagola”. The Odias always claimed to have invented this sweet, soft cheese mithai as the legend goes that it was Lord Jagannath who offered this delicacy to Lakshmiji to appease her for not making her a part of the Rath Yatra. And, other say that this sweet was offered to Lord Jagannath by his devotees, from way back in the 12th century. Whatever the case may be, it seems that Odias had made the mythological connect to this sweet earlier as opposed to the Bengalis who claim that the chenna balls in the bubbling syrup was a technique invented by Nobin Chandra Das in 1868.

There was always a tug of war amongst these two states over the ownership of the delicacy that is so dear to both that they seem to be defending their own versions. Odias consider their Rasagolas to be soft in texture and so juicy that it literally melts in the mouth without the teeth having to work harder. Also, Odias have a variety of colours in their Rasagolas which depends on how far have they taken the sugar (to caramelise) during the making. While Bengalis have only one colour and that is the white Rasogolla! They might come in different shapes and sizes but the taste is what they think creates the difference, basis of which they received the GI tag in the first place. However, the GI tag tells us that ultimately the usage of words is what won the battle.

Know about → Rosgulla Origin

 

From an unheard concept back in 2012 to now having over 100 places serving cheesecakes, Mumbai’s cheesecake scene has evolved.

Indian Food Stories: The popularity of the New York Cheesecake and the classic Philadelphia Cheesecake led to the National Cheesecake Day celebration in the US.

However, when this food trend hit India, Mumbai set out to give its ode to this elaborate dessert, giving mithai and chocolate-loving Mumbai, yet another reason to fall in love with dessert, but only with cheese this time. From creamy cheesecake waffles to cheesecake on a stick and soufflé cheesecakes.

Here’s a list of places to go-to for the perfect cheesecake trail.

1. Daniel Patissier

• Ever heard of the Japanese Cheesecake? If not then, you’re in for a treat because we totally fell in love with the delicately flavoured, pillowy Japanese cheesecake. This quaint little outlet serves everything from macarons to cakes but the ultimate star is the Kyoto Cheesecake.

2. Le 15 Patisserie

• Want the best of both worlds with cheesecake and cupcake, both in one? Le 15 has heard you and with flavours like Banoffee, Nutella, White Chocolate Raspberry and Chocolate Chip Cookie cheesecake cups, you’ll be transported to cheesecake haven with every bite.

3. Your Sugar Story

• Karina Parwani gives you a cheesecake on a stick, that totally sounds like an instagrammable idea and it is definitely oh so worth it too! If you’re a Nutella lover, the Nutella Cheesecake will take you to heaven every time you bite into it.

Read the full list → Best Cheesecake in Mumbai

 

 

 

A flavour so versatile, a taste so nostalgic, and one of the most experimented flavours, this national vanilla ice cream day, we talk about weird vanilla ice cream combinations that actually work.

Food Stories: Loved by people across all age groups and probably one of the first flavors of ice cream relished by a child, vanilla becomes an instant favorite.

It is safe enough to say that vanilla ice cream is an emotion in the truest sense, from eating it while you have a dentist drama or digging into a cup full of the milky goodness that particularly doesn’t taste anything like pure vanilla and making it your own kind of flavor with random toppings of your choice.

If you’re a die-hard vanilla fan, you’d agree that it goes well with anything and everything under the sun from sauces to crunch to candy to fruit to spices and even bacon.

While the most common toppings for Vanilla ice cream include chocolate sauce, caramel sauce, peanut butter cups, cookies, strawberries, brownies and many more, there are a few weird vanilla ice cream combinations that surprisingly taste amazing.

Read more about → Best Vanilla Ice Cream Combnations

Punjabi Samosas Recipe:

Indian Food Recipes: Recipe to make Crispy Punjabi Samosas at Home.

INGREDIENTS

• Potato
• Refined Flour
• Coriander
• Coriander-Cumin Powder
• Salt
• Red Chilli Powder 
• Ginger-Garlic-Green Chilli Crush 
• Pav Bhaji Masala
• Lemon Juice
• Cumin Powder
• Oil 

DIRECTIONS

For the Filling:
1. Take some oil in a pan.
2. Once the oil is hot, add finely chopped ginger, garlic and chilli.
3. Now add some finely chopped fresh coriander.
4. Then add the mashed boiled potato.
5. Now add the dry spices: pav bhaji masala, coriander powder, cumin powder and salt.
6. Also add some freshly squeezed lemon juice to this.
7. Mix well and cook for around 2-3 minutes.
8. Remove and keep aside in a bowl till it cools down.

Video Recipe: Punjabi Samosa Recipe