- Freshly squeezed lime juice: 20 ml
- Freshly made ginger juice: 8 to 10 ml
- Mix of honey and water: 15 to 20 ml
- Glenfiddich 12-year-old: 60 ml
- Ginger chunk/candy
- Pour the ingredients into a shaker and add ice into it. Shake for about 15 seconds.
- Double strain the mixture into a whisky glass with ice.
- Layer with a peaty whisky for an added flavour.
- Garnish with ginger chunk/candy.
- The cocktail is ready to serve.
Courtesy: Angad Singh Gandhi, India Brand Ambassador, Glenfiddich.
- Pitted black olives: 1 cup
- Green bell peppers: 1 cup
- Yellow bell peppers: 1 cup
- Pitted green olives: 1 cup
- Extra virgin olive oil: 4 tbsp
- Mixed herbs: 1 tbsp
- Add paneer cubes, green bell pepper, pitted black olives, red bell pepper, pitted green olives and cherry tomatoes to each skewer.
- Heat the extra virgin olive oil in a pan and add mixed herbs to it.
- l Place the skewers in the heated oil and let them fry.
- Add mozzarella cheese cubes once done.
- Olive sticks are now ready to serve.
- Whisk eggs and sugar till sugar dissolves.
- Mix in the dry ingredients.
- Warm up a pan, add some butter. Pour batter on the pan and cook till golden brown.
- Can be served along with honey, chocolate sauce, fresh cream and fruits.
Courtesy: Chef Alisha Faleiro, Academy of Pastry & Culinary Arts.
- Fresh grated coconut: 2 cups
- In a bowl, take sieved all-purpose flour (maida) and turmeric powder.
- Add water little by little to form a pliable dough.
- Add three tbsp of til oil and kneed it well to form smooth dough. Keep it aside.
- Take two cups of freshly grated coconut and ground the grated coconut in the mixer grinder. Keep it aside.
- In a heavy bottom pan add jaggery and ½ cup of water. Jaggery dissolves in water and you can see the froth. Keep stirring until you get the thick syrup consistency.
- Now add grounded coconut into the jaggery syrup. Stir it well to form a thick paste. Switch off the flame.
- Coconut puran is ready for stuffing. l Make sure your hoorna or pooran is thick in consistency and can easily form balls.
- Now add cardamom powder and give a final mix. Allow it cool for some time.
- Make small balls from it and keep it ready for stuffing.
- With prepared dough, make tiny balls. Now take one ball and flatten it with your fingers placing on your hand.
- Place the jaggery stuffing in the centre. Take the edge and start pleating to cover the stuffing.
- When the dough covers puran completely, seal it on top. Dust enough rice flour, roll it very slowly.
- Roll it in to medium thickness. Heat the skillet and transfer the rolled puran on to skillet carefully.
- In medium flame, let it cook, adding four drops of til oil.
- When small bubbles form, just flip it over to cook the other side. Remove when it is cooked.
Courtesy: Chef De Cuisine, Rajesh Kumar Ramaiah at Secrets of Bangalore.
Banana Bread Overnight Oats
- Ripe bananas, sliced: 3
- Old-fashioned oats: 2 cups
- Ground cinnamon: 1 tbsp
- Salt: 1/2 tsp
- Vanilla: 1 tsp
- Chopped California walnuts: 3/4 cup
- Maple syrup: 1 tbsp
- Skim milk: 3 cups
- In a large container with a lid, add sliced bananas. Use a potato masher or a fork to mash the bananas until smooth.
- Add oats, cinnamon, salt, vanilla, half of the chopped walnuts, maple syrup and milk to the bananas. Combine thoroughly and refrigerate overnight.
- To serve, divide the oats into four serving dishes, such as mason jars or glass containers with lids. Top each serving with remaining chopped walnuts before serving.
- The overnight oats will last up to five days in the fridge, though the oats will soften more the longer they sit.
Courtesy: Chef Sabyasachi Gorai at California Walnuts.