Coming up with new ways to beat the blistering heat, chefs at Tastesutra whipped up a new menu for the day. Shifa Naseer tried her hand at some of the recipes
Making a chocolate mousse using an avocado as the base ingredient without eggs or flour or milk is something which is unheard of. To convert a high calorie content dessert into a healthy, guilt-free treat seems like a challenge. Tastesutra took up this challenge and made that mousse with just four healthy ingredients. Cook or no cook, Tastesutra brings to you a way of living up to your joy of turning raw ingredients into mouthwatering eatables.
Influenced by the entertaining cooking classes abroad, Anchal Chorpa, owner has created something similar for those who harbor love for food and shares her passion in cooking. This class doesn’t last long but gives you long lasting tips for easy cooking even if you don’t really know how to cook. In collaboration with Chef in a Box, Tastesutra put together a workshop with a menu of drinks, salads and desserts to beat the heat this summer. Chopra says, “I believe in the first hand experience of cooking, if you want to learn, you have to get your hands dirty.” The basic idea is that the chefs will guide you as you chop the veggies for salads or blend the mixture into a paste for a mousse.
Thus, it serves to infuse confidence in people who think they cannot cook. With the growing demand for healthy foods and the calorie conscious population, the tastesutra has come up with new recipes for different foods which render them healthy and tasty at the same time. In the summer cool workshop, chocolate mousse whipped with avocados giving a smooth texture, the good apple drink made from the scratch, home - made ice cream which they very lovingly referred to as the ‘nice cream’ were some of the delicacies prepared. Starting off the workshop with the good apple drink, Chopra made use of jaggery molasses, black salt and mint to create a refreshing summer cooler.
Tanya Gupta of Whisk a wish, made peanut butter cookies with home-made peanut butter. She does not believe in using packaged ingredients but prefers to make everything from the scratch to get a natural taste to anything that she makes. With the help of the participants, she came up with the delicious, crunchy cookies decorated with M&M’s or choco-chip cookies for decoration. To cover up for the smoothness of diary products, she uses soy milk which gives the same texture as well as flavour. For the non-dairy ice cream, she goes only as far as the frozen bananas as base instead of milk which, surprisingly, serves the purpose. Designed interiors fit for cooking lessons including the high tables and colourful stools with a separate space to enjoy what was prepared; it is a really nice space to convert cooking into a fun activity.