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Diwali Offers

Ukdiche Modak

By: Tarika Singh

If you’re making these for the first time, these can be tough to handle, especially because the dough is kneaded when steaming hot, but thanks to the stand mixer, this was made super easy- a luxury a grandmothers didn’t have. Kneading with the dough hook of the stand mixer is a dream as you watch the dough come together and you can add water little by little as the dough tends to dry out.

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Roasted Almond Jaggery Brittle

By: KitchenAid India

With seasons flying by, it’s time to reach for warmer flavors, things that give comfort. Through fall and winter reach out for the goodness of iron rich jaggery. This brittle is easy to make. Using a good quality heavy bottom pan is key to getting the jaggery cooked well. Use a simple ‘water test’ to make sure the jaggery is done. I missed it once, and happily scraped the ‘not quite done’ brittle back into this fabulous pan, did the water test, and success! Use whichever nuts you fancy. A mix of cashew nuts, pistachios, walnuts, and almonds are good too. Throw in dried cranberries or melon seeds too if you like. This is your brittle, make it with love!

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Instant Khaman Dhokla

By: Kankana Saxena

Growing up in a Bengali family where fish and poultry has always been the preferred choice of protein, chickpeas always took a back seat. Except for occasional chickpea stew or using chickpea flour to make batter for deep-frying, I don’t remember seeing Mom using it a lot. Hence, it took me a while to adapt to the taste of chickpea. Arvind, on the other hand, loves the flavor of chickpea, beans or flour! So, after our marriage, I started trying my hands with a few chickpea dishes.

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Hakka Noodles

By: Tarika Singh

I don’t know how and when, but I think I’ve slowly turned into the sort of person who harps on about how homemade everything is better! Like these noodles… I’m always a fried rice person when I step out for Chinese food, but it took homemade noodles from scratch to take me back to my childhood love for Hakka Noodles. You might look at the pictures and think this is too much work, but just keep in mind that it’s only because I wanted to detail every bit of noodle-making for you – it’s literally a 4-ingredient process, made super easy with KitchenAid’s Pasta Roller and Cutter Attachment that fits into your Stand Mixer.

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Chickpea Brownies!

By: Richa Gupta

I’ve never used Chickpea Flour or Besan in brownies or cakes before. But we’ve been trying to eat healthier, and substitute the usual All Purpose Flour (Maida) with healthier alternatives. When I took upon this challenge to come up with recipes using Besan, brownies are the first thing that come to mind.

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BROWN BUTTER ALMOND SKILLET CAKE

By: Shivesh Bhatia

I love using my iron skillet. I feel like anything made in a skillet just tends to taste amazing. This brown butter almond cake looks basic but is actually a burst of some very interesting flavors.

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Besan Ki Sabzi

By: Kankana Saxena

We Indians are extremely fond of chickpea flour. We use it to make pancakes, steamed cake, fritters, batter for fritters and we make curry with it too. Whenever one talks of (besan) chickpea flour curry, instantly your mind drifts to the famous GattekiSabzi. It’s a Rajasthani specialty where the chickpea flour dumplings are boiled and then cooked in a creamy yogurt gravy. What I have for you today is my mother in law’s specialty, Besan kiSabzi. You will definitely get the earthy chickpea flavor but it’s cooked in a whole different way.

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Mango Cheesecake Jars

By: Richa Gupta

I’ve been making the most of this mango season while it lasts and these Mango Cheesecake Jars are requested over and over again. We even took them to a picnic last weekend because they are so convenient to carry around.

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Mango Mini Pies

By: Kankana Saxena

The idea of baking a pie is daunting, at least to me! I did bake tart a few times in the past but I never tried to make a pie. That golden crust, flaky texture and making sure it won’t go all droopy at the end, it’s a little intimidating! Last weekend, I finally gave it a go. I was panicking the entire time and kept a low expectation. All I could hear in my head is ‘cold cold, everything should be cold!’. With some effort and Arvind’s help, I managed to bring it all together and crossed my fingers as it baked in the oven.

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RECIPE OF THE MONTH: Besan Buttermilk Crepes

By: KitchenAid India

Give your morning a burst of protein the fun way. These besan chilas/crepes are easy to get together and taste fabulous. I make them with buttermilk to add to the taste and nutrition. You can add an egg if you like, reducing the buttermilk by 50 ml. Also use ginger and curry patta instead of garlic and coriander. Serve with tangy fresh green chutney, a tomato salsa or cottage cheese inside.

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The Kitchenaidindia ™ is all about possibilities, passion, prowess, inspiration and a shared love for all things food. Explore recipes, take on challenges, find tips, learn about events and so much more. Because when you have the culinary world at your fingertips, there's so much more to make.