Cooking with Banana Peels
Green and yellow banana peels can taste as delicious as a ripe banana...if made into epicurean delights that is. When presented with an opportunity to innovate and curate, chefs can come up with truly incredible dishes that can taste heavenly.
Banana peels are thick, fibrous and carry a slight bitter taste and according to nutritionists they are good source of potassium, fibre, magnesium and vitamins B6 and B12. Regular consumption of banana peels helps you sleep well at night, courtesy the ...
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:
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 ...
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 ...
Basil Seeds – The Indian Chia Seeds
Get over chia seeds. Basil seeds are around in abundance. And cost a fraction of what their more popular cousin costs in the market. Black, sesame sized and tear-shaped, basil seeds have been traditionally consumed in Indian homes by first soaking them in water for a few hours and then adding them to milk or beverages when they swell up and turn gelatinous and crunchy.
Take a look at some of the health benefits basil seeds carry…
Rich in Calcium, Magnesium and Iron
A tablespoon of ...
Vegan Panna Cotta with Berry Coulis
Vegan desserts are the ‘in thing’ with millennial foodies. And skilful chefs are actively replacing milk and cream with vegan options like almond milk and coconut milk. Executive Pastry Chef Partha Pratim Bose from one of Bangalore’s expansive new properties, Four Seasons Hotel Bengaluru at Embassy ONE creates a special vegan Almond Coconut Panna Cotta with Forest Berries Coulis.
Here’s chef’s recipe:
1500 ml almond milk
500 ml coconut milk
400 gms ...
Homemade Rose Petal Jam
If early morning breakfasts are getting mundane with the same old marmalade, jam, maple syrup or honey to go with your toast, how about slathering the bread with a thick layer of rose petal jam?
Rose petal jam or gulkand is a preservative-free, homemade spread of fresh rose petals, sugar, honey, cardamom and is heralded for its Ayurvedic benefits. It helps in digestion, improves appetite, reduces body heat, protects against heatstroke and produces a cooling effect on the body.
In India, ...
Natural Substitutes for Sugar
The sugar-free craze is on the rise and the wellness-conscious are on the lookout for substitutes that do not compromise on sweetness and flavour. But since a lot of artificial sweeteners can produce damaging effects on the human body in the long run, we list out natural alternatives to sugar which you can use in making a plethora of desserts and delights!
Coconut sugar a natural sugar made from coconut palm sap, is unrefined, thereby retaining in all of its vitamins and ...