Diwali Offers

MACAROONs

By: KitchenAid India

Recipe by KitchenAid Chef Of the Fortnight: CHEF MAHESH UPRETI,
Executive Pastry Chef, The Lalit, New Delhi

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RAPID FIRE WITH CHEF MAHESH UPRETI

By: KitchenAid India

In talks with CHEF MAHESH UPRETI, Executive Pastry Chef, The Lalit, New Delhi

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Eggless Mini Almond Oat Pies with Rabri Saffron Cream

By: Deeba Rajpal

Festive little bites to herald in the holiday season with flavors that are sure to please. These mini pies are whole grain, eggless and full of good flavor. Bake them and serve them just as sans the cream to feed the cookie monster at home. Use a good quality cookie tray like the KitchenAid Cookie Sheet for even baking results.

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Ingredient Of The Month: ALMONDS

By: Deeba Rajpal

How wonderful that one of the most delicious nuts are also said to be one of most well-balanced foods found in nature. Yes, almonds are just that and more. The kernels are among the richest sources of health-benefiting nutrients essential for optimum health and well-being. With more calcium than any other nut, vitamin E, copper, magnesium, fiber and high-quality protein; they also contain high levels of healthy unsaturated fatty. I don’t think we need any more reasons to enjoy on of nature’s best offerings!

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Jaggery Kulfi

By: Madhuri Aggarwal

Jaggery Kulfi is one of the best kulfis that i have made. Jaggery in itself tastes very Indian and traditional. And the earthy flavor of the earthenware adds to the richness of the Kulfi. Why not try it this Diwali?

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Jaggery Cake

By: Shivesh Bhatia

These ‘easy to make’ cakes are so flavorful and versatile. I used dried blackcurrants and frozen raspberries in the cake- you can use absolutely anything you like! It is such a breeze to make them using the KitchenAid Hand Mixer.

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Black Truffle Gougeres

By: KitchenAid India

Recipe by KitchenAid Chef Of the Fortnight:Chef PRIYAM CHATTERJEE,
Head Chef Qla, Kalka Dass, Mehrauli, Delhi

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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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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.