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Diwali Offers

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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Perfect Pizza Dough

By: KitchenAid India

Chef Of The Fortnight: Mirajul Molla, Head Chef at Boveda Bistro, Mumbai gives us his recipe to make a perfect pizza dough!

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RAPID FIRE WITH CHEF MIRAJUL MOLLA

By: KitchenAid India

Chef Of The Fortnight: MIRAJUL MOLLA
– Head Chef of Boveda Bistro, Mumbai

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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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Honey Semifreddo

By: Madhuri Aggarwal

Semifreddo is a semi-frozen Italian dessert which tastes like an ice cream but is much lighter. As it is half frozen Semifreddo is more velvety even right after you take it out of the freezer. Semifreddo is usually made without an ice cream maker. But I tried it with the ice cream maker and it made the process so much more quicker and easier.

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PLATANO DE PATTY

By: KitchenAid India

In talks with KitchenAid Chef Of The Fortnight: Chef HARINDER SINGH – HARRY, Heads the kitchen at The Bombay Hospitality Pvt. Ltd and Soho Tapas Bar, Mumbai

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Basics of Homemade Bread

By: KitchenAid India

“All sorrows are less with bread. ”
― Miguel de Cervantes Saavedra

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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.