Lime Cinnamon Sorbet/Granita

1: 200 gms of vanilla sugar + 250 ml water+ several sticks of cinnamon - make a simple syrup

2: Bring the syrup to a simmer and then cool, keep in fridge till cinnamon imparts a strong flavor to syrup, strain

3: juice 3 limes, strain add 2 200 ml of the cinnamon syrup w/ 2 tbsp of lemon juice + 125 ml of water, chill until very cold

4: freeze w/ usual methods, run in a machine, or make granitas, serve a scoop of the same sorbet w/ cola! Yum summer drink!

5: pour cola & concentrated syrup ovr shaved ice pop sickles! sprinkle black salt homemade version of kala khatta chuski!

Lemon and Coriander Fish/Tofu

1.    Combine 100 gms of breadcrumbs with the zest of a lemon.
2.    Add fist full of finely chopped coriander (use the stalk part too)
3.    To the same combine 50 gms butter, pinch of chili flakes, salt and pepper
4.    Pat the mixture down on 4 skinned fillets of white fish lined up on greasing trays
5.    Vegetarians can use paneer , tofu or vegetables .
6.    Bake for 20-25 mins at 200 degree.

Foodaholics Almond Orange Cake Recipe: Gluten free

1: boil 2 oranges in water for 2 hrs until absolutely completely soft

2: once the oranges are cool, quarter, discard the pips and process the orange to a pulp

3: beat 6 eggs in a large bowl & mix 250 gms of almonds, 250 gms sugar, 1 tsp baking powder & orange pulp

4: pour the batter in a greased and lines deep pan 8 inch perhaps - bake at 190 degree for 45 mins to an hour

5: between you and me the oranges can be microwaved in a few mins if you're short of time

6: lastly if u want strong orange flavor u can soak with some orange juice or eat with vanilla ice cream as i do to beat the heat!

Friendship's Day- August 1st come celebrate with us...FOODAHOLICS

Father's day with Foodaholics on June 20th!

Two great years at the other CIA

AT that stage in their life when SRCC graduates dream of pursuing an MBA, I was probably the only exception who broke the norm and pursued my passion for the culinary arts. My research for culinary schools began in the simplest possible way - Google Search. I used key words like " best culinary/ cooking school in the world". In 2002, I was accepted at the Culinary Institute of America ( CIA), which has a tradition of producing great chefs such as Anthony Bourdain, Sara Moulton, Todd English and Charlie Palmer.

Just as Harvard and Stanford are brand names for prospective MBA students, the CIA is their equivalent for culinary students. During the two years there, apart from focusing on my majors - Baking and Pastry, I learnt about the aesthetics of preparing, tasting, serving and displaying food. The CIA focused on all- round development and that helped me set up my own business. I was exposed to subjects such as menu development, food and beverage costing, design and styling of food items, product knowledge and wine tasting, to name a few. The CIA not only covers the theoretical aspects of the business, but also exposes students to practical situations so that they advance from skills kitchens, to meal preparation kitchens, to the award- winning on- campus public restaurants.

The classes at the CIA provided me with formal education in my subject, but my interactions with other students, who came from all over the world, infused in me the passion to excel in my field. In my second year, I travelled cross- country to Seattle to work at Dahlia lounge - a Tom Douglas enterprise.

The work experience, or ' externship', as they call it, helped me in a big way to understand the real world of the food industry. This ' externship' is a requirement for all students graduating from the CIA. Once I was back at school, I got to delve into the art and science of baking and pastry- making because of the curriculum that covered hearth breads and rolls, cookies and tarts, classic and contemporary cakes, besides chocolates and confections.

At the CIA, one also gets to become a part of a support network that spans the industry, irrespective of whether you're a chef, restaurateur, food writer, food service manager, or a research and development professional. The degrees offered at the CIA are those of Associates ( AOS) and Bachelors ( BPS). The transition to college life in a new country can be challenging. Mine at the CIA was smooth and I have only pleasant memories of the two years I spent there.

Kishi Arora is a pastry chef and consultant at Foodaholics, which produces made- to- order desserts. To know more about her work, go to www. foodaholics. in/ blog.

ANGEL HAIR PASTA WITH ASSORTED VEGGIES in a CREAM SAUCE

Ingredients:

Enjoy Mother's day- May 9th with Foodaholics!

Holi Cakes and Desserts

Enjoy the Desserts!

I guess this post is a little too tardy, considering Valentine’s Day is gone and I haven’t blogged in a while! But oh well you don’t need a “labelled name day” to enjoy. It can be made on a yet a regular day.

 

Over a month...No may be more 2 months I guess- I haven’t blogged and I also realized I am just a pastry chef not really a blogger. I can multi task in the kitchen with 5 desserts at one but handling 5 jobs of one company can be crazy! That way if ask I love Facebook and twitter when it comes to work- uploading pictures are good enough! You can join me at both @foodaholics

 

So what have I been up to? Work work and more work! Sister was in town and then I had a short trip to Bombay, Mahabaleshwar and Panchgani. I will write about my experience there in the coming post as I do have stories to tell.

 

About a week back The Economics Times Approached regarding Valentines Day’s Recipes and I decided to keep them simple.

 

Have a read and make them for your partners: (You don’t need a valentine day to express love!!)

 

Quark Cheese Cake:

From her to him!

 

Your loved ones deserve a treat and I have just the right thing for you. All you need is a recipe and your hands to bake that perfect cake for your loved ones. Introducing the Quark Cheese cupcakes. Cheese so good that it'll break the trend of

The usual Philadelphia cream cheese. Soft, fresh, white and smooth, this cake is foreplay to your palette. So good the texture and so strong the desire to never let the taste leave your tongue.

 

Couple the quark cheese and sour cream and add the kinky feeling of a tang to the recipe. Try it, rope him in and tell us how he couldn't stop at one.

 

Quark Cheese-Cake Cup Cake:

 

 

 

Ingredients

 

Quark cheese - 2 cups

Sugar - 3/4 cup

Eggs - 2

Vanilla extract - 1 tsp

Cornstarch - 2 1/2 Tbsps

Sour cream - 1 cup

 

Lemon Zest/Orange Zest- 1

 

Red Colour- Few Drops

 

 

 

For Base

Biscuit crumbs - 1 1/2 cups

Melted butter - 6 tbsps

Sugar - 1/4 cup

 

Method

 

1. Preheat oven to 180 C

 

2.Combine biscuit crumbs, melted butter, and 1/4 cup sugar together and press the  mixture onto the bottom 10 Cup cake liners.

 

 

3. Refrigerate in freezer for 10 minutes.

 

4. Mix 3/4 cup of the sugar with Quark cheese until smooth.

 

5. beat in eggs, vanilla, and cornstarch until just mixed. Stir in sour cream until blended. Scoop equal amount batter into the cup cake liners.

 

6. In a small container take out few spoons and add red colour and pipe small hearts on top and any other designs. Bake in a water bath for 30 to 35 mins until set.

 

7. Turn oven off and leave cup cakes in oven with the door ajar for 3 hours.

 

8 Once cool put in fridge for few hour and enjoy with your loved one!

 

Nutty Fudge

From him to her!

 

Which Valentines Day is complete without that perfect gift for your woman? I have got the perfect thing from you to her.

Women yearn for it and nothing turns them on more than large amounts of it. Chocolate. This recipe is easy -fool proof and anyone who finds himself challenged in the kitchen can also make it to spark the twinkle in her eye. Proven to melt in her mouth and win her heart. This chocolate fudge is love at every bite. Sprinkle nuts to add a crunch. Get naughty with this mishmash.

 

Heart Shape Nutty Fudge

 

 

 

Ingredients:

 

400 gm sweetened condensed milk (1 tin Nestle Milkmaid)

 

¼ cup sugar

 

150 gm mixture of cashew nuts/raisins/almonds

 

½ cup cocoa

 

50 gm Unsalted butter

 

 

 

Method:

 

 

 

    1. Pour Milkmaid into a thick bottomed pan.

 

    2. Add butter, sugar, cocoa and nuts.

 

    3. Swirl gently on medium heat till the mixture leaves the sides of the pan.

 

    4. Pour evenly into a buttered dish and allow cooling and setting.

 

    5. Cut into heart shape with a cutter and toss in icing sugar.