Brownie Batter Parfait- recipe

Ingredients

    • Prepared brownies in cut into cubes
Brownie Batter Whipped Cream
    • 1 pint heavy whipping cream
    • 1 cup dry brownie mix
Egg-free Brownie Batter
  • 2 1/2 cups dry brownie mix
  • 2 Tbsp vegetable oil
  • 3-4 Tbsp water

How to Make

Brownie Batter Whipped Cream
    1. In a large mixing bowl combine heavy cream and dry brownie mix. Using whisk attachment, beat cream for 2-3 minutes on medium high speed until whipped cream forms stiff peaks.
    2. Set aside.
step 1

step 1

step 2

step 2

Egg-Free Brownie Batter
    1. In a medium bowl combine dry brownie mix, oil and water. Stir until it is a smooth consistency. Adjust amount of water on the thickness of batter desired.
step 3

step 3

step 4

step 4

Assembling parfaits
  1. In a small jar or parfait dish, layer brownie batter, brownie pieces and whipped cream. Repeat process.
Assembling

Assembling

Notes

I used 2 tbsp of batter, 1/4 cup brownie pieces and 1/4 cup whipped cream and repeated this one time in an 8 oz jar. I yielded 6 desserts.

Happy eating & Happy reading!!!

8

Sinfully Yours- homemade chocolate recipe

INGREDIENTS

1/4 cup – cocoa powder

200g – Milk powder

1 cup – Sugar

1/2 cup – water

1/4 cup – Butter

1/2 tsp – vanilla essence

Nuts and Raisin

METHOD

  1. Make sugar syrup of 1 string consistency, remove from fire.
  2. Add butter to it and then add milk powder, cocoa powder and vanilla essence.
  3. Mix really well until everything blends and allow to cool.
  4. Grease hands slightly with butter.
  5. Pinch small portions of the chocolate and roll them into balls.
  6. Refrigerate for a while and serve them, garnished with nuts and raisins.
Homemade chocolates

Homemade chocolates

Recipe courtesy: 4th sense cooking

Happy eating & Happy reading!!!

Rendezvous with Vikas Khanna

Michelin star chef Vikas Khanna meets FOX Life Fans to celebrate the launch of Twist of Taste –The Sweet Life premiering this Monday, October 13

At the soon to open SodaBottleOpenerWala, Khan Market, New Delhi

 

New Delhi 9th October, 2014: FOX Life in association with soon to open SodaBottleOpenerwala, Khan Market, New Delhi, today organized a rendezvous for FOX Life fans with Vikas Khanna to celebrate the launch of the fourth season of its highly successful and most watched show Twist of Taste- Sweet Life.

Fox Life

Fox Life

Fox Life gave this unique opportunity to its viewers through a contest on Facebook. As part of the contest #TheSweetWish, the contestants were asked to respond to the question – What dessert/sweet dish does Vikas Khanna remind you of? The channel also tied up with Food Bloggers Association of India, to involve the blogger community. Six lucky winners won the contest and meet their favourite Chef today in Delhi.

Talking on the launch Vikas said “It feels great to be a part of this exciting show again. In this season of Twist of Taste- Sweet Life, I have had a chance to explore and experiment with India’s classic and traditional sweets. It’s always a wonderful feeling to meet and connect with your fans and I was delighted to meet the winners of the contest on FOX Life today.”

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Debarpita Banerjee, Vice President – Marketing, FOX International Channels said “We are extremely delighted to have Vikas Khanna as part of the FOX Life family yet again. It is our constant endeavour to delight our viewers, who love Vikas and are a huge fan of his culinary skills. This meet & greet was a perfect way to provide our viewers, who have made this show a huge success, an opportunity to meet their favourite chef.”

Through SodaBottleOpenerWala, Olive pays tribute to the dying legacy of a Bombay Irani cafe bringing with it – typical Parsi cuisine and Bombay street food. Say’s AD Singh, ‘we’ve delved deep within its unique world to bring alive the nuances – wonderful chaotic, crowded, bustling, colorful, quirky, cluttered, eccentric and the so real world of an Irani café – both for cuisine and its atmosphere. We are happy to host Viksas Khanna at the soon to open second outlet and wish him and FOX Life good luck and hope that this season is as successful as the previous ones!”

Chef Vikas Khanna at sodabottleopenerwala

Chef Vikas Khanna at sodabottleopenerwala

The event started with Vikas Khanna describing about the show and giving the details on how everything will be on the show, what all dishes will be included and how will the twist work.

Later, all the winners of the contest and bloggers had one on one conversation with the chef, vikas khanna was at his best, the ever so chirpy and jovial chef kept talking and entertaining everyone. The spontaneity and charm worked well with the crowd who were all in “awe” of him. He got clicked with most of the people present at the venue including the staff of Sodabottleopenerwala and bloggers. After all the discussion and talking about the show, it has left all of us excited. The show has already begun and the first episode was a hit among the viewers.

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The show will see the versatile Michelin starred chef Vikas Khanna on a sweet adventure. Vikas will travel to the cultural capitals of India– Delhi, Jaipur, Kolkata, Amritsar and Mysore, visiting places, meeting people and giving his signature touch to the local Indian traditional sweets and mithais. This festive season, watch Vikas Khanna spread his magic with Indian sweets every Monday and Tuesday @ 9:30 pm starting October 13, 2014 only on FOX Life.

Happy eating & Happy reading!!!

Chocolate Peda- recipe

Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Ingredients
  • Khoya or mawa – 1 cup
  • Granulated sugar – ¼ cup
  • Unsweetened Cocoa powder – 2 tablespoons
  • Pistachios – few, chopped for garnishing
Instructions
  1. Cook khoya and sugar in a pan on medium heat with stirring continuously. Cook till all the moisture evaporates the it mixture starts to leaves the sides of the pan about 10 minutes.
  2. The mix in cocoa powder and cook for a minute.
  3. Remove it to a plate and let it cool to touch.
  4. Shape into peda and press lightly chopped pistachio in the center
Step 1

Step 1 & 2

Step 3 & 4

Step 3 & 4

Step 5 & 6

Step 5 & 6

Step 7 & 8

Step 7 & 8

step 9 & 10

step 9 & 10

Chocolate peda

Chocolate peda

Shelf life – Once cools completely, It can be kept at room temperature in air tight container up to 2 weeks. It can be kept for 3-4 weeks in refrigerator.

Happy eating & Happy reading!!!

Ginger and Lemon Grilled Chicken- recipe by Vikas Khanna

Ingredients

1 cup plain yogurt, whisked until smooth

1 table spoon cumin powder

1 table spoon garam masala

salt to taste

1 teaspoon chili powder

1 teaspoon Madras curry powder

Juice of 2 lemons

6 to 8 cloves of garlic,minced

1 two inch fresh ginger root, finally chopped

2 pounds boneless, skinless chicken breast

Method

1. In a large bowl mix the yogurt, cumin powder, garam masala, chili
powder, curry powder, ginger, salt, lemon juice and garlic. Add the chicken and toss it with the marinade.

2. Cover and refrigerate for about 2 to 3 hours.


3. Preheat grill pan or an indoor electric grill to high.


4. Place chicken on hot grill and cook for 5 or 6 minutes on each side,
until charred at edges and chicken meat is firm and cooked.

5. Serve Hot.

Lemon & Ginger grilled chicken

Lemon & Ginger grilled chicken

Happy eating & Happy reading!!!

Lemon Meringue Pie- recipe

photo-7

Ingredients

For the sweet shortcrust pastry
  • 225 g/8oz plain white flour

  • pinch salt

  • 110g/4oz cold unsalted butter, cubed

  • 2 tsp caster sugar

  • 1 medium free-range egg yolks

For the lemon curd
  • 100 g/3½oz caster sugar

  • 7 tbsp cornflour

  • 4 large lemons, zest and juice only

  • 6 free-range egg yolks

  • 100g/3½oz unsalted butter, melted

For the meringue
  • 6 medium free-range egg whites

  • 300 g/10½oz caster sugar

Preparation method

  1. Sift the flour and salt into a mixing bowl.
  2. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.
  3. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.
  4. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.
  5. Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.
  6. Roll out the pastry until it’s big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin – don’t trim at this stage.
  7. Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out – remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas2.
  8. Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.
  9. Bring 50 ml/2 fl oz water and the lemon zest to the boil in a small pan.
  10. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.
  11. Beat in the egg yolks, lemon juice and butter. Return to the pan.
  12. Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.
  13. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd.
  14. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.
  15. Serve warm or cold in slices.
Fluffy and creamy pie

Fluffy and creamy pie

Happy eating & Happy reading!!!

No-bake Orange Cheesecake- recipe

Ingredients

  • 15 digestive biscuits
  • 6 tbsp butter, melted
  • 400 g curd or cream cheese
  • grated zest 3 oranges, save the segments for the decoration
  • 200 g mascarpone cheese
  • 100 g caster sugar
  • 3 tbsp milk
  • 184 ml pot double cream

Method

  1. Crush the biscuits roughly. You can either do this by putting them in a plastic food bag and crushing them with a wooden spoon or you can crumble them with your fingers.
  2. Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23 cm cheesecake tin and, using your fingers or the back of a spoon to spread it evenly, press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.
  3. Put the curd or cream cheese, orange zest, mascarpone,sugar and milk into a bowl and mix it well with the wooden spoon.
  4. Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.
  5. Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).
No bake Orange Cheesecake

No bake Orange Cheesecake

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