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  Nut SIRI is an Agricultural engineer who has passionate about cooking and food styling. After working as engineer for 2 years he decided to leave this career and flew to Australia to study in commercial cookery and to become a chef in culinary industry. Now he is based in […]

GRILLED POMPRET   INGREDIENTS 180 gms. Pompret fillets 2 tsp. mustard paste 2 no. lemons 2 pinch mix herbs 2 tsp. garlic, minced 2 tbsp. olive oil Refined flour to coat the fish 120 gms. Assorted vegetables (green beans, broccoli, zucchini, tricolor bellpeppers), cut into fancy shapes and blanched Chopped […]

CHICKEN TIKKA INGREDIENTS 300 gms. Boneless Chicken legs For Marination:- 2 tsp. Ginger garlic paste ¾ tsp. Kashmiri red chilly powder 1 tsp. Lemon juice Salt to taste To prepare Second Marination:- 3-4 tbsp. Cooking oil 2 tbsp. besan 1 cup hung curd 1 tsp. Kashmiri red chilly powder 1 […]

If you are the one who are sicked of typical egg on toast or avocado on toast or cereal with milk for your breakfast . You are looking for colourful breakfast for boosting your day. ACAI BOWL could be your choice and you can play around with styling your dish […]

Fungi Santa Croce INGREDIENTS 200 gms. Button Mushrooms 200 ml Olive Oil 1/2 Cup Lemon Juice 5-6 Cloves of Garlic Salt to taste   DIRECTIONS Wash and dry carefully the mushrooms. With a knife cut gently across a couple of millimeters deep on the top of mushroom. Place on a […]

Mumbai, India PANEER BHURJEE INGREDIENTS 250 gms. Cottage Cheese Cubes (Paneer), grated 2 Onions, finely chopped 2 Tomatoes, finely chopped 3 Green chilies, finely chopped 1/2 cup Fresh Cilantro, chopped 2 Tbsp. Ghee/ Clarified Butter 1 tsp Red chilly powder 1 tsp Turmeric powder Salt to taste DIRECTIONS 1. Grate […]