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Mother’s Day Recipes by FunFoods by Dr. Oetker

Posted on May 14, 2018

Treat mum to something from this collection of gorgeous Mother’s Day recipes. If you need a hand with the preparations, have a look at our menu plans for an easy brunch .

 Let Dr. Oetker be a part of this celebration with some wonderfully yummy and quick recipes created specially by Gaurav Chadha, in-house Chef Dr. Oetker India!

Roti Salad

Serving: 2

Ingredients:

2 Rotis

2 tbsp Onions

3 tsp Lemon Juice

2 tbsp Spring Onions

2 tbsp Tomatoes (chopped)

1 tsp Sabzi Masala

½ tsp Garam Masala Powder

2 tbspDr. Oetker FunFoods Mayonnaise Diet

50 g Paneer

20 – 25g Green Bell Peppers

20 – 25g Carrot

20 – 25gCucumber

Coriander Leaves

15g Almonds Slivers

Directions:

1. Roll the 2 rotis together and cut into thin juliennes.
2. For the dressing, in a mixing bowl add 2 tbsp chopped onions, 1 tbsp. lemon juice, 2 tbsp spring onions, 2 tbsp chopped tomatoes, mix it. Now add 1 tsp. sabji masala, ½ tsp garam masala and 2 tbsp diet mayonnaise, stir and mix the dressing. Now add the roti juliennes to the dressing and 50 gm of crumbled. Mix everything together and plate it.
3. Now in the same bowl, add juliennes of ¼ green bell pepper, ¼ carrot & ¼ cucumber and fresh coriander leaves, mix it with the leftover juices from the dressing. Use this as the garnish over the roti salad and finish with a sprinkle of about 1 tbsp of almond slivers.

Level: Beginner

Preparation time: 15 Minutes

AlooTikki Burger

Serving: 1

Ingredients:

3 tbsp Dr. Oetker FunFoods Mayonnaise Burger

1 Portion Burger Bun

1 Portion Aloo Tikki

1 Piece Tomato (Medium, sliced)

1 Piece  Onion (Medium, sliced)

Directions:

1. Spread 1 tbsp burger mayonnaise on each half of burger bun.
2. On bottom, half of burger bun place burger patty, tomato slices, onion slices. Add a dollop of mayo and top it up with other half of the bun. Serve

Level: Beginner

Preparation time: 5 Minutes

Chatpata Creamy Corn Cups                      

Serving: 2

Ingredients:

100 g Jaggery

100 ml Water

1 tbsp Tamarind Pulp

1 Cinnamon Stick

1 Bay Leaf

½ tsp Black Peppercorn

2 ½ g Ginger (ginger)

150 g Corns

3 tbsp Dr. Oetker FunFoods Mayonnaise Garlic

75 g Cheese (processed)

4 – 5 g Mint Leaves

Salt

Directions:

1. Put the pan on flame, add 100 gm jaggery, 100 ml water & 1 tbsp tamarind pulp & stir. Add 1cinnamon stick, 1 bay leaf, ½ tsp black peppercorn and salt. Add the chopped ginger & 150 gm sweet corn. Cover the lid and let it cook for at least 30 minutes.
2. After 30 minutes, add 3 tbsp of garlic mayonnaise, and mix with a whisk finely. Now add 75 gm processed cheese grated into the preparation. Add a few mint leaves, cook more for about 5 minutes and prepare to plate.
3. Serve as suggested in a glass with tamarind pulp.

Level: Beginner

Preparation time: 10 minutes

Cooking time: 30 minutes

Women’s Day Special recipes from FunFoods by Dr. Oetker

Posted on March 7, 2018

March 8th is celebrated annually as Woman’s Day throughout the globe. This day is dedicated to honouring women for their contribution to their personal and professional lives. They dote on their children, run a household like a queen, and lead teams as bosses at work! There is no concept of a ‘time-out’ for them. Let’s treat them like the queens they truly are. Brothers, Fathers, Husbands, Kids and family alike can join hands and cook up a storm for the women in their lives. Recipes curated by Gaurav Chadha, in-house Chef Dr. Oetker India are sure to strike the right chord!

Macaroni with Creamy Corn and Nachos

Serving: 2

Ingredients:

1 tbsp Olive Oil

3 Garlic Cloves (Chopped)

1 Onion (small. Chopped)

50 g Corns

Salt

1 tsp Black Pepper Powder

100 ml Hot Pasta Stock

60 g Dr. Oetker FunFoods Mayonnaise Veg (4 Tbsp)

120 g Macaroni (Boiled)

20 – 25 g Nachos (8-10 pcs., Jalapeno flavour)

50 g Cheese (Processed, grated)

Directions:

1. Heat oil in a nonstick pan (low flame) add garlic, onion and cook for 30 seconds or until onion, gets caramelize. Add corn and sauté for 1 minute. Season it with salt and pepper.
2. Add pasta stock to above vegetables and stir. Take the pan away from flame, add mayonnaise and stir well. Bring it back to flame and let it simmer for 1 minute or until sauce thickens.
3. Add pasta to above sauce and toss well.
4. For Assembling- Place nachos around the plate, add above pasta in the middle and sprinkle cheese on top. Serve.

Level: Beginner

Preparation time: 15 Minutes

Spicy Mexican Style Wraps

Serving: 6

Ingredients:

6 Portion Chapattis

30g Butter (2tbsp.)

150g Onions (2 small, finely chopped)

100g Green Bell Peppers (1 medium, finely chopped)

150g Tomatoes (2 small, finely chopped)

45g Dr. Oetker FunFoods Salsa (3tbsp.)

Directions:

1. In a non-stick pan shallow fry the chapatis in butter from both sides until they are crispy.Make medium size balls from above mixture and keep them aside.
2. In a bowl add salsa, capsicum, onion and tomato. Mix well.
3. Spread the above mixture on the chapattis. Roll up. Serve hot.

Level: Intermediate

Preparation time: 5 Minutes

Cooking Time:  15 Minutes

4 PASTA RECIPES – INDULGE IN TASTY PASTA WITH DROETKER PASTA SAUCES

Posted on October 28, 2017

Want to whip up a delicacy at a moment’s notice? Say yes to Pasta and its family including penne, spaghetti, ravioli, fettuccine, macaroni… and the list goes on. But so do the recipes! Let Dr. Oetker FunFoods Creative Kitchen take the forefront and tell you how a simple ingredient can take multiple yummy forms! From warm to cold, appetizers to mains, breakfast to dinner, Pasta can take you all the way!

Try these scrumptious pastas at home and create your own pasta moments

Creamy Tomato and Spinach Pasta

Servings: 3

Ingredients:

900 ml Water

10 g Salt

90 g Macaroni

2 tbsp Olive Oil

4 Garlic Cloves, chopped

1 small Onion, chopped

2 medium Tomato, chopped

3 medium Mushrooms, sliced

150 g Spinach, shredded

Black Pepper Powder

75 g (5 tbsp) Diet Mayonnaise

Directions:

1. Boil water in a pot, add 9 g salt and macaroni. Cook per pack instructions or for approx. 5 minutes. Stir occasionally to avoid macaroni from sticking to the bottom.
2. Using a ladle take out 120 ml pasta stock in a beaker and drain the cooked pasta into a colander.
3. Heat oil in a nonstick pan (low flame) add garlic, onion and cook for 30 seconds or until onion gets caramelized. Add tomato and cook for 1-2 minutes or until it gets soft.
4. Add mushroom, spinach and sauté for 2-3 minutes or until water from spinach dries out. Season it with pinch of salt and pepper.
5. Add pasta stock to above vegetables and stir. Take the pan away from flame, add mayonnaise and stir well. Bring it back to flame and let it simmer for 1 minute or until sauce thickens.
6. Add macaroni to above sauce and toss well. Serve hot.

Level: Beginner

Preparation Time: 15 Minutes

Cooking Time:  5-7 Minutes

Fusilli with Tomato Sauce

3 Servings

Ingredients:

75 ml     Water

10 tsp    Salt

175 g      Dr. Oetker FunFoods Pasta & Pizza Sauce

30 g        Parmesan Cheese (grated)

5 g          Basil (4-5 leaves)

180 g      Fusilli (boiled as per pack instructions)

Directions:

1. In a non-stick pan heat marinara pasta sauce, add freshly boiled fusilli & toss well with the sauce.
2. Make 3 servings. Garnish with parmesan cheese & basil leaves. Serve hot.

Level: Beginner

Preparation Time: 15 Minutes

Cooking Time:  5 Minutes

Pasta in Pink Sauce

2 Servings

Ingredients:

5 g          Salt (1tsp.)

100 g      Penne Pasta

137 g      Dr. Oetker FunFoods Pasta Alfredo with Cheese (1/2 jar)

50 ml     Full Cream Milk

35 g        Dr. Oetker FunFoods Pasta & Pizza Sauce (2tbsp.)

Directions:

1. Boil 1ltr water, add salt. Cook penne in it (8-9 minutes or as directed on pack). Drain water.
2. To make pink sauce, in a non-stick pan mix pasta alfredo, milk, pasta and pizza sauce and heat (low flame).
3. Add penne, toss and serve hot.

Level: Beginner

Preparation Time: 15 Minutes

Cooking Time:  5 Minutes

Pasta Salad

2 Servings

Ingredients:

100 g      Penne Pasta

70 g        Tomatoes (1 small, de-seeded & sliced)

30 g        Iceberg Lettuce (chopped in pieces)

70 g        Green Bell Peppers (sliced)

5 g          Coriander Leaves (2-3 leaves)

60 g        Dr. Oetker FunFoods Salad Dressing Pasta (4tbsp.)

Directions:

1. Boil water in a pot, add penne. Cook as mentioned on the penne packet or for approx. 9 minutes. Stir several times while cooking to avoid penne from sticking to the bottom. Drain water and leave to cool for 10 minutes.
2. In a bowl add tomatoes, capsicum, penne, iceberg lettuce and pasta dressing, toss well. Garnish with chopped coriander. Serve.

Level: Beginner

Preparation Time: 15 Minutes

Cooking Time:  5 Minutes

Delectable Diwali special recipes

Posted on October 8, 2017

Diwali is nearing by and many of you would be planning to host a mega dinner party for Diwali. Planning a dinner menu is always exciting for me and I had helped in fixing the menus for many of my friends and family. Though the planning is fun , it is bit painful to execute it. I usually plan my menu 2-3 days ahead and finish off the preparation work and desserts the previous day so that I can finish off the cooking easily on the day of party.  To Help me today in my Party Planning , I have with me , Chef Gaurav Chadha, In-house Chef, Dr. Oetker India Pvt. Ltd. 

Let your hands play all the cards and perform all the pujas as you relish in fantastic finger foods,  young or old, can have a good time .

Moroccan Veg Skewers                                                                               

Servings: 2

Ingredients:

2 tbsp Roasted Gram Flour

90 g (6 tbsp) Dr. Oetker FunFoods Garlic Mayonnaise

1 tsp Red Chilli Powder

¼ tsp Cinnamon Powder

Salt

1 Large Onion, diced

¼ each Red, Yellow and Green Bell-Pepper, diced

3-4 Broccoli Florets, boiled

2-3 Mint Leaves, chopped

2 tbsp Olive Oil

Directions:

1. For Marination: In a bowl, add gram flour, 3 tbsp mayonnaise, chilli powder, cinnamon powder and salt. Mix well.
2. In above marination add onion, bell peppers and broccoli. Mix well. Place vegetables one after another in skewers and keep in refrigerator for 30 minutes.
3. For sauce: In a bowl add remaining mayonnaise and mint. Mix well.
4. Heat oil in a non-stick pan (medium flame) and grill skewers from both sides until light brown in colour. Serve skewers with sauce.

Level: Beginner

Preparation time: 20 Minutes

Cooking Time:  10 Minutes

Mini Pizzas                                        

Servings: 2

Ingredients:

For Chilli and Cheese Pizza

1 Green chilli, chopped

½ medium Onion, chopped

¼ tsp Red Chilli Flakes

¼ Green Capsicum, chopped

Salt

1 tbsp Dr. Oetker FunFoods Pizza Topping

1 Mini Pizza Base

50 g Mozzarella Cheese, grated

For Paneer and Olive Pizza

50 g Paneer, chopped

2-3 Black Olives, chopped

Black Pepper Powder

Salt

1 tbsp Dr. Oetker FunFoods Pizza Topping

1 Mini Pizza Base

50 g Mozzarella Cheese, chopped

For Corn and Jalapeno Pizza

2 tbsp (30 g) Sweet Corn Kernels

1-2 Jalapenos, chopped

1 tbsp Dr. Oetker FunFoods Pizza Topping

1 Mini Pizza Base

50 g Mozzarella Cheese, chopped

Directions:

1. For Chilli and Cheese Pizza- In a bowl, add green chilli, onion, chilli flakes, capsicum and salt. Mix well.
2. Spread pizza topping equally on pizza base, place above mix and top it up with cheese.
3. For Paneer and Olive Pizza- In a bowl add paneer, olives, black pepper powder and salt. Mix well.
4. Spread pizza topping equally on pizza base, place above mix and top it up with cheese.
5. For Corn and Jalapeno Pizza- In a bowl, add sweet corn and jalapenos. Mix well. Spread pizza topping equally on pizza base, place above mix and top it up with cheese.
6. Preheat oven to 180°C. Place all 3 pizzas and bake in pre-heated oven for 3-4 minutes or until cheese melts & pizza base turns light brown in colour. Serve hot.

Level: Beginner

Preparation Time: 20 Minutes

Cooking Time: 10 Minutes

Assorted Dips                                   

Servings: 2

Ingredients:

Cashew Dip

1 tbsp Vegetable Oil

½ small Onion, peeled and chopped

6-7 Cashewnuts, chopped

50 g (3 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Garlic

30 g (2 tbsp) Curd

Salt

Black Pepper Powder

1 small Parsley leaf (for garnish)

Cheesy Dip

½ tbsp Vegetable Oil

4-5 Spring Onion Greens, chopped

50 g Processed Cheese, grated

¼ tsp Oregano

50 g (3 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Original

Black Pepper Powder

Fried Tomato Dip

1 tbsp Vegetable Oil

2 small Tomatoes, diced

2 Garlic Cloves, peeled and chopped

50 g (3 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Olive Oil

30 g (2 tbsp) Curd

Salt

Black Pepper Powder

¼ tsp Chilli Powder

Directions:

For cashew dip-

1. Heat oil in a non-stick pan (low flame). Sauté onion and cashews for 2-3 minutes.

2 In a bowl add sautéed cashews mixture, mayonnaise and curd. Mix well.

3 Season it with salt and black pepper powder. Garnish with parsley leaf and serve.

For Cheesy dip-

1. Heat oil in a non-stick pan (low flame). Cook 3-4 spring onion greens, processed cheese and oregano for 1 minute or until cheese melts
2. In a bowl add melted cheese and mayonnaise. Mix well. Season it with black pepper powder.
3. Garnish it with remaining spring onion and serve.

Fried Tomato dip-

1. Heat oil in a non-stick pan (low flame). Sauté tomatoes and garlic for 3-4 minutes or until garlic is light brown.
2. In a bowl add cooked tomato mixture, curd and mayonnaise. Mix well. Season it with salt and black pepper powder.

3 Sprinkle chilli powder on top of dip and serve.

Note- Serve above dips with bread sticks, lavash or raw vegetables

10.

Level: Beginner

Preparation Time: 20 Minutes

Cooking Time: 20 Minutes

Lazeez Affaire Navratra Recipe Tandoori Stuffed aloo recipe

Posted on September 28, 2017

Why is it that when you are stuck  what  should I cook Today  the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.And did you always think that eating a potato will make you fat?

Tandoori Stuffed aloo recipe

Ingredients:

* Oil for frying

* 2 tsps Khoya

* 2 tsps Green Peas

* 2 tsps Cashewnuts

* Ghee for Tempering

* 4 large oval Potatoes

* 2 tsps Cumin powder

* 50 gms Sesame seeds

* 30 gms Cottage Cheese

* 1½ tsps Red Chilli powder

* 2 tsps Garam Masala powder

Method:

1. Select 4 large oval potatoes, peel them and halve them. Scoop out the centres and discard.
2. Immerse the potatoes in the water and parboil them.
3. Now, deep-fry the potatoes and roll them in the sesame seeds. Reserve aside.
4. In a pan, heat ghee, add masala and roast.
5. Then add the cottage cheese, reduced milk, green peas and the cashewnuts.
6. Stuff potatoes with the cottage cheese mixture, halve them, put the stuffed potatoes in a roasting pan, and place in a moderately hot tandoor for 15 minutes.

Finger Food Recipes For Navratri’s – Chef Gaurav Chadha, Dr. Oetker India Pvt. Ltd

Posted on September 18, 2017

It is that time of the year again when idols of Goddess Durga are ornamented with  bangles, flowers, and jeweled attires.  Navratri, one of the biggest Hindu festivals is celebrated twice a year with great fervour across the country. Devotees worship the different avatars of Goddess Durga for nine days. Goddess Durga is believed to have nine different incarnations and each female deity signifies a distinct power. The word Navratri refers to the nine auspicious nights during which Goddess Durga is worshiped and most people observe fasts. It is celebrated twice a year, at the beginning of spring and during the onset of autumn. During Navratris most people give up non-vegetarian food while many others also eliminate onion and garlic from their meals.

Usually a large part of north, west and central India observes a fast on all nine days. Some people may choose to fast only on the first and the last day of the festive period. Fasting is a way to pay your gratitude to the Goddess. Traditionally in Hinduism, the consumption of alcohol and non-vegetarian food is considered inauspicious and unholy but there is also sound science behind it. During these fasts people avoid eating  meat , grains , alcohol , onion and garlic.  From an Ayurvedic perspective, these foods attract and absorb negative energies and should be avoided during a seasonal change as our bodies tend to have low immunity around that time.

Navratri festivities give you a chance to get back to the roots and deviate from the day-to-day affair. Embrace the joy of the festival with the best of our fasting recipes. From old favourites to newer ones, indulge in a lot more than just the usual fare.

If You are not Fasting and Want to enjoy Call people for small Get together , then Indulge in the finger-licking recipes, specially curated for the festive season by Chef Gaurav Chadha, In-house Chef, Dr. Oetker India Pvt. Ltd. FunFoods by Dr. Oetker promises you a good time this festive season!

Nacho and Corn Chaat                  

Servings: 2

Ingredients:

1 small Onion, chopped

2-3 Green Chilly, chopped

1 medium Tomato, chopped

3-4 Coriander Leaves, chopped

60 g (4 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Original

1 tbsp Tomato Ketchup

1 tsp Chaat Masala Powder

½ tsp Red Chilli Powder

Black Salt

100 g Nachos, Jalapeno flavour

60 g Sweet Corn Kernels, warm

1 tbsp Sev

Directions:

• In a bowl, add onion, green chilies, tomato, coriander, mayonnaise, ketchup, chaat masala, red chili powder and black salt. Mix well
• For Assembling: Place nachos around the plate, add above mixture in the middle, sprinkle corn. Garnish with sev and serve.

Level: Beginner

Preparation time: 15 Minutes

Peanut Butter Kachori                                                  

Servings: 4

Ingredients:

1 tbsp Desiccated Coconut Powder

50 g (3 tbsp) Dr. Oetker FunFoods Peanut Butter Crunchy

2 tbsp Almonds, chopped

2 tbsp Cashewnut, chopped

250 g Refined Flour

30 g (2 tbsp) Sugar

50 g (3tbsp) Clarified Butter

100 ml Water

500 ml Vegetable Oil

Directions:

1. For stuffing-In a bowl mix coconut, peanut Butter, almonds and cashews.
2. In another bowl, mix flour, sugar, ghee & water. Knead until dough is smooth. Divide dough into 15 equal balls.
3. Roll each ball into 6inch dia. round chapatti. Place 1tbsp of stuffing in centre, pull the edges of the dough to wrap the filling & give shape of kachori.
4. Heat oil (low flame) in kadhai, fry kachori until golden brown in color. Serve.

Level: Intermediate

Preparation Time: 20 Minutes

Cooking Time: 30 Minutes 

Potato and Mayonnaise Chaat

Servings: 2

Ingredients:

200 g Baby Potato, boiled (use with skin potato)

1 tbsp Mix Dry Italian Herbs (Oregano, Basil, Thyme and Parsley)

2 tsp Red Chilli Powder

2 Garlic Cloves, chopped

Salt

Black Pepper Powder

60 g (4 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Garlic

2 tbsp Refined Flour

2 tbsp Corn Flour

50 ml Water

100 ml Vegetable Oil

2-3 no Spring Onion, chopped

Directions:

• Gently press the potatoes, using your hands and keep them aside.
• For Cajun Spice Mix: In a bowl, add mix Italian herbs, red chilli powder, garlic, salt, and black pepper. Mix well.
• In another bowl, add 1 tbsp mayonnaise, refined flour, corn flour, water and Cajun spice. Mix well until smooth mixture is formed. Add potatoes and gently mix.
• Heat oil in a kadhai (medium flame) and deep fry above potatoes for 5 minutes or until crisp.
• In a bowl, add spring onion, remaining mayonnaise and fried potatoes. Gently mix well and serve hot.

Level: Beginner

Preparation time: 15 Minutes

Cooking Time:  10 Minutes

Monsoon special snack-time recipes from Dr. Oetker FunFoods Creative Kitchen

Posted on July 20, 2017

Monsoons for some reasons have its own special space in India. It is the time of the year when people love to experiment with snacking recipes for their families and friends. Bhajiyas and pakodas paired with masala chai have been the all-time favorite. This rainy season, Chef Gaurav Chadha, In-house Chef, Dr. Oetker India Pvt. Ltd. has crafted some innovative recipes to help you create delectable restaurant style snacking recipes at home.

Macaroni with Creamy Corn and Nachos

2 Servings

Ingredients:

1 tbsp Olive Oil

3 Garlic Cloves (Chopped)

1 Onion (small. Chopped)

50 g Corns Salt

1 tsp Black Pepper Powder

100 ml Hot Pasta Stock

60 g Dr. Oetker FunFoods Mayonnaise Veg

(4 Tbsp) 120 g Macaroni (Boiled)

20 – 25 g Nachos

 (8-10 pcs., Jalapeno flavour)

50 g Cheese (Processed, grated)

• Heat oil in a nonstick pan (low flame) add garlic, onion and cook for 30 seconds or until onion, gets caramelize. Add corn and sauté for 1 minute. Season it with salt and pepper.
• Add pasta stock to above vegetables and stir. Take the pan away from flame, add mayonnaise and stir well. Bring it back to flame and let it simmer for 1 minute or until sauce thickens.
• Add pasta to above sauce and toss well.
• For Assembling- Place nachos around the plate, add above pasta in the middle and sprinkle cheese on top. Serve.

Level: Beginner

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Tex-Mex Calzone

4 Servings

Ingredients:

Dough:

350 g Maida (White Flour)

5 g Dried Yeast (1tsp.)

5 g Salt (1tsp.)

2 1/2 g Sugar (1/2tsp.)

150 ml Water

15 ml Olive Oil

Tex-Mex Filling:

70 g Onions (1 small, chopped)

70 g Tomatoes (1 small, chopped)

70 g Red Bell Peppers (1 small, chopped)

70 g Yellow Bell Peppers (1 small, chopped)

70 g Green Bell Peppers (1 small,chopped)

10 g Green Chillies (2-3, chopped)

60 g Dr. Oetker FunFoods Salsa (4tbsp.)

60 g Mozarella Cheese (grated)

15 ml Vegetable Oil (1tbsp.)

• Preheat oven to 180°C.
• For the filling: Saute onions, tomatoes and capsicums in oil for 3-4 minutes or until vegetables are crisp and soft from inside.
• In a bowl sift maida, add yeast, salt, sugar and water. Knead with hands to make dough.
• Place the dough on the working surface then briefly knead it while gradually adding oil until soft dough is formed.
• Cover the dough with a thin kitchen cloth and leave for 45 minutes or until it doubles in size.
• Remove from heat and add in a bowl. Stir in salsa and green chillies.
• Make four balls of equal size from the dough and roll out in approx. 8inch dia. spread to make the calzone crust.
• Spread the filling in the center and sprinkle cheese on the filling. Fold top of the calzone crust into a half moon shape and seal the edges by crimping them with a fork.
• Place the calzones on a baking sheet and bake for 20 minutes or until base of the calzone is slightly brown in colour. Serve hot.

Level: Average

Preparation Time: 10 Minutes

Cooking Time: 90 Minutes

Savoury  Pancakes                                                                          

Servings: 2

Ingredients:

1 medium Carrot, grated

1 medium Onion, sliced

4-5 Coriander Leaves, chopped

100 g Rice, boiled

1 medium Potato, boiled and grated

2 tbsp Refined Flour

1 tsp Red Chilli Powder

50 g (3 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Original

Salt

Black Pepper Powder

30 ml Water

2 tsp Refined Vegetable Oil

Chopped spring onion for plating

Directions:

1. In a bowl add carrot, onion, coriander leaves, rice, potato, refined flour, red chilli powder, mayonnaise, salt, black pepper powder and water. Mix well until smooth mixture is formed.
2. Heat oil in a non-stick pan (medium flame). Spread 2 tbsp of above mixture and cook from both sides till golden brown. Repeat with remaining batter and serve hot.

Level: Beginner

Preparation time: 10 Minutes

Cooking Time: 10 Minutes

Ginger Chutney ” “SATTVIC FOOD” by Madhuban , Gurgaon

Posted on June 22, 2017

It is very apt to pack in lunch boxes for school and office as this chutney is a bit thick and does not easily spill out thereby making a mess inside the lunch bag.

Not only that, this chutney stays good for at least 3-4 days at room temperature which makes it ideal for travelling and for 10 days when stored in the refrigerator.

I do not know if it keeps well beyond that, as it gets over within 2-3 days of making this chutney.  I first tasted this Chutney at a Restaurant in Gurgaon ,

Madhuban Is Dedicated To Ensuring People Get “SATTVIC FOOD”. A SATTVIC diet is a diet based in foods that are strong in the sattva guna, and lead to clarity and equanimity of mind while also being beneficial to the body. Healthy ingredients, compassionate cooking and serving with awareness enrich the SATTVIC meal, thus enabling it to empower the individual with pure vitalizing energy and harmony for the body, mind & soul. Our Aim Is To Not Only Enhance Your Well Being By Offering Healthy Food Options But To Also Excite Your Taste-Buds With Our Delicious Offerings. Ginger or Adrak as we know is one which has Healthy properties …

SHRIMPS RECIPES WITH Dr.OETKER MAYONNAISE

Posted on May 21, 2017 Updated on May 22, 2017

Mayonnaise is one of those foods that will always be controversial. Some people love it and some people really hate it. Confession: Few of us  woman say , It increases your weight , some love it for it’s creamy texture .In today’s fast-paced lifestyle, it serves as a way to jazz up a hearty breakfast or mid-day snack, which is nutritional and tasty, but also quick and easy to make .

2 easy Recipes where  Dr. Oetker Mayonnaise is a main ingriedient … used Tandoori and Burger Mayonnaise Flavor  to give a little hint of Indian Punch to my Shrimp Recipes ….

Shrimps with Mayonnaise Sauce

For the Shrimps

• 500 gram shrimp, peeled and de-veined, leave the tail intact
• 1 teaspoon lime juice
• 1 teaspoon salt
• 1 egg white
• 2 cup corn starch
• oil for deep frying

For the mayonnaise sauce

• 150 gram  Dr. Oetker mayonnaise (about 8 tablespoon) ( Tandoori Mayonnaise )
• 4 tablespoon condensed milk to balance and give a little sweetness to the sauce
• 2 teaspoon lime juice
• 1 tablespoon toasted sesame seed

 

BENGALURU HOST INDIA’S FIRST TEA FESTIVAL

Posted on March 20, 2017

India’s First Ever Tea Festival – Tea Festival India (TFI) will be held at JW Marriott Hotel on March 18 & 19 in Bengaluru. Despite being world’s largest tea-drinking nation and having savoured tea for centuries, this would be India’s first ever celebration of the drink. Over 20 leading tea brands like Brooke Bond, Tetley & Lipton would be part of the festival. Also showcasing their blends would be specialty brands like Teaveda & Teamonk Global. Tea Festival India is being organised by Smart iDeAs and It’s Our Cuppa Tea – a popular tea group of Bengaluru.

TFI Organizer Susmita Das Gupta considers tea similar to wine, in every aspect. “Tea is not very different from wine, if you were to compare their aromas and flavours. High-end tea is quite capable of triggering our senses the same way fine wine does. At Tea Festival India, we are showcasing some high-end varieties of tea that are famous over the world! And we want to help more people understand and appreciate tea as a drink.” Susmita proudly mentions that India’s contribution to tea is massive and varieties like Darjeeling & Assam Tea are just the tip of this iceberg.

Some of India’s Star Tea Masters would be holding workshops at Tea Festival India. These include Gurmeet Singh who has 24 tea inventions to his name and Anamika Singh – Founder of Anandini Himalaya Tea. Jyoti Bhat who has done some ground-breaking work on tea pairing will also be mentoring a workshop at TFI. Among workshops that visitors to the festival will get access to are sessions on Tea Sampling & Tasting, Tea Appreciation, Tea Brewing and Food Pairing. Tea Festival India is endorsed by the Ministry of Commerce and Industry and approved by The Tea Board of India.

The festival will also see the launch of Integrated Tea Tourism, as part of which travellers will be offered tours of tea estates in Darjeeling, Munnar, Himachal & Nilgiris, providing them with an immersive tea experience. Tourists will get to see how different tea varieties are made, right from them being plucked to them being served. Organisers of Tea Festival India will be releasing India’s First Tea Table Book on this occasion. During the festival, visitors will also be treated to plenty of tea, poetry sessions, art, photography & music.