Diwali Offers

Rapid Fire with Chef Priyam Chatterjee

By: KitchenAid India

In talks with KitchenAid Chef Of the Fortnight: Chef PRIYAM CHATTERJEE,
Head Chef Qla, Kalka Dass, Mehrauli, Delhi

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Breakfast Cake

By: Shivesh Bhatia

I call this cake a breakfast cake because it is healthy- it uses whole wheat, it has fruits and oats and very little oil. Who said you can’t have cake for breakfast?

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Bengali Basanti Pulao (Sweet Saffron Rice Pilaf)

By: Kankana Saxena

Bengali Basanti Pulao, also known as Mishti Pulao (Sweet Pilaf), is a quintessential dish during the celebrations. Bengalis love their rice, be it lunch or dinner. And when it’s party time or a festive celebration, the rice is uplifted to a sunny shade with a trace of sweetness.

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CHOCOLATE MACAROONS

By: KitchenAid India

KitchenAid Chef Of The Fortnight:CHEF MADHUMITA MOHANTA, Executive Chef at The Lalit, Great Eastern, Kolkata, gives her delicious recipe of Chocolate Macaroons!!

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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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Rapid Fire with Chef Madhumita Mohanta

By: KitchenAid India

In talks with KitchenAid Chef Of The Fortnight: CHEF MADHUMITA MOHANTA
– Executive Chef at The Lalit, Great Eastern, Kolkata

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Masterclass with Chef Neeraj Tyagi at Sorrento

By: KitchenAid India

KitchenAid recently hosted a Masterclass in the heart of the nation: Delhi! We met some beautiful people and enjoyed some amazing Italian recipes by Chef Neeraj Tyagi and Chef Luigi Ferraro at Sorrento, Shangri-La!

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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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Ingredient Of The Month: Jaggery

By: KitchenAid India

In the simplest terms, jaggery might be referred to as a simple unrefined sugar concentrate obtained from raw sugarcane juice. It also includes unrefined sugars made from the sap of palms like Date palm, Palmyra, Toddy palm and a few other plants.

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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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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.