Diwali Offers
344

RAPID FIRE WITH CHEF ASHISH UGAL

By: KitchenAid India

In talks with CHEF ASHISH UGAL, Executive Sous Chef, The Taj Mahal Hotel, New Delhi

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346

Badami Paneer

By: Kankana Saxena

Soaked almonds with soaked raisins was our mandate morning munch. I never liked it but Mom would continue insisting until I picked at least a couple. My brother, on the other hand, loved it and he still follows the same ritual. When Avyan started his solids, I used to add finely powdered nuts to his baby food and now that he is a toddler, he loves to munch on plain nuts. It has made my life so easy. As for me, I am still not a fan of plain nuts but love to add in curry and desserts. It not only adds creaminess and nutrition but also brings out a robust flavor.

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343

Masala Buns

By: Tarika Singh

I often joke about how ours is a carb-loving household. Bread, rice and potatoes ­are always on the menu around here. This is why this recipe for Masala Buns, little bread buns filled with a potato filling that you would usually find in a samosa, was an instant hit in our home. Everyone only thinks of making desserts during Diwali, but give me something savory to balance out all the sweets, and you’ve got me.

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3422

Dry Fruit Samosa

By: Kankana Saxena

Samosa is my absolutely favorite teatime snack. That flaky crust and filled with spiced boiled potatoes, always so tempting. I don’t even need a dipping sauce, just a cup of piping hot masala chai. With the festive season in full swing, we look for treats that can be made in advance and served right away when the guests arrive. This particular dry fruits and lentil samosa fits right in for such a situation. And I love it as much as the traditional samosa while pairing it with a cup of tea.

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3272

Quinoa Jaggery Kheer

By: Richa Gupta

This festive season, I’ve decided to make healthier choices. I’m a sucker for all kinds of festive dishes – jalebis, samosas, pedas, laddoos – bring it on! But I’ve realized that the aftermath of it is not so pretty and the extra calories are seriously hard to lose.

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3402

Herb Infused Grilled Lamb Chop

By: KitchenAid India

Recipe by Chef Harpreet Singh Sahai, Executive Sous Chef, Hyatt Regency, Mumbai: Herb-infused grilled lamb chop with oven roasted potato wedges and walnut ratafia

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340

Rapid Fire with Chef Harpreet Sahai

By: KitchenAid India

In talks with CHEF HARPREET SAHAI, Executive Sous Chef, Hyatt Regency, Mumbai

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327-1

Nolen Gur Rasgulla (Cheese Balls cooked in Jaggery Syrup)

By: Kankana Saxena

The sweet scent in the air, that joyful feeling, happier faces and lots of deliciousness to indulge on! You know festive season is here. And as a Bengali, my taste buds starts craving for sweets and more sweets. It’s funny how as a kid I was never a fan of rasgulla and now I make them at home.

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339

5 Exciting Ways to use a Food Processor in an Indian Kitchen

By: Richa Gupta

When KitchenAid India sent me their food processor to try out, it was my first in the kitchen. I was expecting a bulky multi jar apparatus which probably took up the entire kitchen counter to keep, but out came a really sleek red processor which looked beautiful, and needed just enough corner space in the kitchen.

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336

Masterclass with Chef Sneha Singhi at Paris Cafe

By: KitchenAid India

KitchenAid recently hosted a Masterclass in the City of Joy: Kolkata!
We met some beautiful people and enjoyed some Sweet and Sweeter recipes by Chef Sneha Singhi, brand ambassador of Le Cordon Bleu, India and the owner of Paris Cafe!

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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.