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Asparagus with Saffron Butter

Recipes

Asparagus with Saffron Butter

Saffron Butter

Recipes

Moong, zucchini and potato Hirwa Rassa

Recipes

Moong, zucchini and potato Hirwa Rassa

Ginger, Lemongrass & Basil Lemon Soda

Recipes

Ginger, Lemongrass & Basil Lemon Soda

Beetroot and four cheeses toastie

Recipes

Beetroot and four cheeses toastie

Batatyacha Kachrya and fried egg

Recipes

Batatyacha Kachrya and fried egg

Tomato Sandwich Toast

Recipes

Tomato Sandwich Toast

Sweet onions and wisconsin cheese soup

Recipes

Sweet onions and wisconsin cheese soup

Beetroot Koshimbir

Recipes

Beetroot Koshimbir

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Murgh Kalimirch and Peach Tomato Salsa Tacos Elem

Murgh Kalimirch and Peach Tomato Salsa Tacos

Element 1: @tortilleriazepeda tortillas

Element 2: Salsa Verde Cruda

Element 3: chicken thigh marinated with yogurt, crushed cardamom, fennel, coriander seeds, fenugreek seeds and coarse black pepper. Cooked on a hot iron tawa till marked but juicy and tender

Element 4: chopped seasonal georgia peaches and heirloom tomatoes salsa with onions, cilantro and vinegar

This one is all anout the peak season peaches and tomatoes - makes such a vibrant salsa that you are really looking for something to put this on and today it was these tacos!

#modernindianfood #modernindiantadka #modernindiancuisine #modernindianfoodplating #indianfoodplating #indianfoodplatter #indianfood #indianfoodbloggers #indianfoodrecipes #indianfoodie #indianfoodlovers #indianfoodbloggersblogger #indianfoodmag #indianfoodmagazine #indianmexican #indianmexicanfusion#indianmexicanfoodfusion #modernmexican #modernmexicancuisine #contemporaryindianfood #madisonfoodies #madisonfood #madisonfoodie #madisonfoodbloggers #punefoodblogger #punetaco #mumbaitaco #chickentikkatacos #chickentikkataco

Instagram post 17968096375682950

Instagram post 17968096375682950

Dark Chocolate Mousse icecream made with just milk

Dark Chocolate Mousse icecream made with just milk, cream, sugar and Valrhona gunaja 70% chocolate.

Most home icecream makers use the rotary function inside a icebowl to make and chill the icecream. This makes good ice-creams but theres a danger of larger ice crystals limiting the texture expectancy unless the fat and sugar are increased. Professional kitchens use something like pacojet which uses a straight up frozen base and 5 minutes before service uses a flat blade under pressure to shave micro-shavings from the surface, making the icecream just before serving thus avoiding the propagating ice crystals as the ice cream sits in the freezer. But this is outrageously expensive for home kitchen at 5K usd.

Finally there is something in between the home icecream makers with ice bowl and the pacojet - the @ninjakitchen #ninjacreami

We made the base by heating the milk, cream and sugar and pouring over the chocolate and then folding till the chocolate melts gently and gets shiny. We freeze this in the #ninjacreami beaker for 24 hours and use the #ninjacreami just 5 minute before eating to convert the frozen block of chocolate mousse ice into delicious, soft and luxurious chocolate mousse icecream.

This was our first time using our new #ninjacreami - looking forward to trying more adventurous recipes which one would not be able to buy commercially and practicing our technique to make better textures and drawing a quenelle shape out.

Soaking Sabudana for Sabudana Khichadi #sabudanakh

Soaking Sabudana for Sabudana Khichadi #sabudanakhichdi #tapiocapearla #sabudana

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