Chilli Garlic Cauliflower Stem
Bright white cauliflower florets are used in making a plethora of soups, appetizers and mains. The equally dense and nutritious stem is often discarded as our imagination runs short on how best it can be blended, blanched or fried to create an array of savoury delights. Now you can worry less and waste nothing as Chef Vaibhav Arora from Renaissance Ahmedabad shares this recipe of Chilli Garlic Cauliflower Stems.
300 gms cauliflower stems
10 gms cornflower
Salt and pepper ...
Banana Peel Fritters
Banana chips are an everyday snack in the sub-continent. As chefs and hotels work towards a zero-waste and sustainable ecosystem, the emphasis on working around fruit and vegetable peels is gaining in credence. Cooking with banana peels has caught the fancy of chefs across India and jumping atop the bandwagon is Chef Vaibhav Arora from Renaissance Ahmedabad who shares an interesting recipe of fritters made from raw banana peels.
100 gms raw banana peels
25 gms flour
Sadya Curry with Watermelon Rind
You cut open a red juicy watermelon, scoop out its sweet flesh and then discard its thick pinkish-white rind into the bin. Consider the wastage that happens here. You pay for the rind as well when you buy it and the white leftovers of the fruit are as nutritious and tasty as the red fruit itself. So how about using the rind in making a lip-smacking curry with yoghurt and coconuts?
Take a look at this spicy delight curated by Sous Chef Sherin from Kochi Marriott Hotel:
Fruit Peel Delights: Pachamanga Salad
As 2020 marks a New Beginning, how about putting together an exquisite spread made from fruit peels? Be it a banana peel or a watermelon rind or a mango peel, they often end up in bins, contributing to the food wastage which global estimates peg at a stupendous 1.3 million tons annually!
As the world looks to minimise wastage and move towards being sustainable, we at The Chef Post are levying great thrust on cooking with ingredients that are usually discarded. Traversing the length of India ...
Palm Jaggery Cheesecake
At Cold War 2019, The Chef Post’s signature event focused around desserts; ‘organic’ and ‘sustainable’ formed the core as pastry chefs from luxury hotel brands in Bangalore created progressive desserts with ingredients that were organic, local and sustainable. Chef Sougata Choudhury from Courtyard by Marriott Hebbal Bengaluru showcased his expertise by crafting out a brilliant Palm Jaggery Cheesecake. This melt-in-mouth delight is easy to make and is something you can try out this ...
Raisin and Banana Flour Cake
As we stand at the threshold of the New Year thinking of newer resolutions, adopting a healthier lifestyle assumes prime importance. With wellness-consciousness on the rise, foodies are scouting for novel ingredients that score high on the health metric. And fruit flours are one of them. Grain-free flours extracted from apples and bananas are quickly becoming fibre-rich baking staples in kitchens round the world.
With the holiday season around the corner, we asked pastry chef Manish Khanna, ...
Mascarpone Mousse with Green Apple Nutmeg Crumble
Autumn’s here and apples abound. But we’re done with the apple crumbles and apple brownies and the apple-cinnamon sinful combos. We need something much more stimulating…flavours that are unique and textures that titillate palates. Keeping this in mind we approached veteran pastry chef Manish Khanna, founder and partner at premium dessert bars Noir and Brownie Point to share a futuristic dessert curated around apples.
Says Chef Khanna, “Apple with its multi-nutritional benefits is a ...
Chocolate Chilli Cake – Cinnamon Ganache
How about a dash of chillies to cut out the saccharine sweetness in your desserts? Spicy desserts are as exotic as chilli flakes over strawberries & cream! They play around with your palate, tickle taste-buds and add some zing to dessert counters stacked heavy with sugar and cream. We approached Executive Pastry Chef Ashutosh Gairola from Renaissance Bengaluru Race Course Hotel, a master craftsman when it comes to cakes, pastries and all things sweet to spice up a dessert.
And here is ...
Solkadhi Ice Cream
Solkadhi is a fuchsia-toned beverage from the western coast of India which is a concoction of spices and the tropical super-fruit ‘kokum’. Kokum is known for its hydrating and cooling impact on the body, besides offering protection against sunstroke and combating inflammation. In a wonderful wellness-infused twist to frozen desserts, Pastry Chef Rajat Sachdev from Sofitel Mumbai BKC teaches us to prepare the solkadhi and then to fuse it with ice cream mix and churn it into a delicious ice ...
Pickled carrot & barley with arugula, feta & crispy onions
It’s the season for some hearty salads which can make for wholesome meals. If you’re running short on time for both cooking and dining, then it makes perfect sense to put together a filling salad with some cereals, cheese and veggies and can be relished as a main. Take some inspiration from this awesome recipe of carrots, barley with arugula, feta cheese and onions shared by Sous Chef Soni Rana from ITC Windsor, Bengaluru.
300 gms carrots
30 gms pickle – mixed ...