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Some recipes which you can try this Valentine’s Day
If you haven’t made the reservations for a romantic dinner, it is time to get into the kitchen and cook up a special meal for your loved one.
Here are some recipes which you can try:
* Chicken chai kebab by French chef Gregory Bazire from Taj Mahal Tea House
Ingredients –
Chicken keema: 150 grams
Garam masala powder: According to taste
Green chilli: 3 or according to taste
Pickled tea Leaves S/R: According to taste
Grated cheese: 4 to 5 cubes
Dry Raita S/R: According to taste
Peas shoot: 3 to 4
Spearmint leaves: 2 to 3
Tomato confit: According to taste
Onion: 1
Ginger: 1 tbs
Egg yolk: 2 to 3 depending on consistency
Method: Combine all the ingredients and cook. Once cooled down add bread and egg for binding and prepare tikkis by adding tea pickle and processed cheese in the centre and coat with mix of dry seeds and deep fry till golden brown and serve with hung curd and mint raita.
End the meal on a sweet note and pamper your significant other by recreating dessert from Dubai’s The Hide. Chef Brian Voelzin from The Hide, Dubai, shares the recipe:
* Smores sundae
Ingredients
Chocolate ice cream: 2 scoop
Vanilla ice cream: 1 scoop
Marshmallow frosting: 50 gm
Chocolate ganache: 40 gm
Peanut crunch: 30 gm
Peanut brittle: 20 gm
Peanut butter cookies: 50 gm
Honeycomb: 30 gm
Dolce de leche: 35 gm
Icing sugar: 5 gmIngredients for making chocolate ganache
Butter: 100 gm
Honey: 100 gm
Cream: 200 ml
Chocolate: 300 gm
Method: Cream honey and butter to boil and add chocolate slowly.
Ingredients for making honeycomb
Sugar: 708 gm
Honey: 108 gm
Glucose: 270 gm
Water: 132 ml
Baking soda: 30 gm
Method: Grease and line an oven tray with baking paper. Combine sugar, honey, water and golden syrup in a medium saucepan. Place over low heat and cook, stirring, occasionally brushing down side of the pan and spoon with a pastry brush dipped in water to remove any sugar crystals, for 5-7 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5-7 minutes or until the syrup reaches crack stage (154°C) on a sugar thermometer.
Remove from heat and set aside for bubbles to subside. Add the bicarbonate of soda and quickly stir with a wooden spoon until combined (mixture will bubble and foam). Pour onto the tray and set aside to cool completely.
Ingredients for making peanut butter cookies
Butter: 170 gm
Sugar: 300 gm
Glucose: 100 ml
Peanut butter: 260 gm
Baking soda: 1 gm
Baking powder: 2 gm
Salt: 9 gm
Refined flour: 225 gm
Egg: 100 gm
Vanilla extract: 5 gm
Method: Sift the flour and baking powder in a large mixing bowl, add the egg, glucose, peanut butter, peanuts and salt and mix together. In an electric mixer or with a hand mixer beat the butter, vanilla essence and sugars until creamy and add this to the flour mixture and mix until incorporated. After resting in the fridge for an hour or so, roll into desired balls and arrange on a greased baking sheet and press down lightly with a fork or fingers. Bake for 15 minutes at 180 degrees Celsius, checking that it doesn’t go too dark closer to the end of cooking.
Ingredients for making Peanut butter crunch
Peanut butter: 195 gm
Peanut brittle (sugar100gm +peanut 50gm): 80 gm
Feuilletine: 120 gm
Icing sugar: 120 gm
Sea salt: 2 gm
Method: Combine the peanut butter brittle feuilletine, icing sugar and salt in the bowl of a free standing electric mixer fitted with the paddle or flat beater attachment and paddle on medium low heat about 1 min. The crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks.
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Dr. Abhishek Verma Dedicates a Shelter in Memory of His Mother, Veena Verma, at KGMU; Inaugurated by Daughter Nicolle Verma
World-renowned business tycoon Dr. Abhishek Verma has supported Foodman Vishal Singh’s Hunger-Free World mission. In memory of his mother, Late Veena Verma, who was a 3 term Rajya Sabha MP.
Dr. Verma dedicated a state-of-the-art free permanent shelter for the attendants of patients at KGMU Medical University, Lucknow, under the aegis of Vijay Shree Foundation. His daughter, Nicolle Verma, inaugurated the shelter.
During the event, Foodman Vishal Singh honored Nicolle Verma by presenting her with a memento. Mrs. Nidhi Sharma and Avantika Yadav, associated with the organization, welcomed her with garlands. Following this, Nicolle Verma distributed essential items to the attendants and also handed out fruits. She became emotional remembering her grandmother on her birth anniversary.
On this occasion, she also inaugurated the “Veena Verma Sevalaya” in memory of her grandmother, Veena Verma, to serve the attendants. She expressed, “I feel proud that my family is engaged in nation-building as well as social service. Today, in collaboration with Vijay Shree Foundation founder Foodman Vishal Singh Ji, I feel immensely proud to dedicate this shelter for the poor, helpless, and needy attendants of patients battling serious illnesses like cancer. I am honored to be associated with the Hunger-Free World Mission for humanity.”
Inspired by the continuous humanitarian service provided by Vijay Shree Foundation over the past 17 years, Nicolle Verma donated 10 lakh rupees to support the cause. The purpose of this donation is to ensure that services continue for the needy attendants of patients suffering from severe illnesses in hospitals, as facilitated by Foodman Vishal Singh.
It is noteworthy that Dr. Abhishek Verma’s family has a legacy of public and philanthropic service. They are helping millions to carry forward the values and service work of their parents. On the occasion of his mother’s birth anniversary, Dr. Abhishek Verma dedicated this state-of-the-art permanent shelter at Lucknow Medical College to serve the attendants of patients through the Vijay Shree Foundation.
Supporting Foodman Vishal Singh’s Hunger-Free World mission, Dr. Abhishek Verma assured that he would continually support keeping this flame of humanity alive. He also promised to assist in providing medicines to the helpless patients.
Continuing her grandmother’s legacy of service, Nicolle Verma personally served food to the needy patients and attendants. She said, “It is our good fortune to have received the joy of doing this noble work today through Foodman Vishal Singh. I have taken another step forward in carrying my family’s values and cooperation by joining hands with the Vijay Shree Foundation. My father taught me to serve and help the needy, and I feel happy when I bring a smile to someone’s face.”
On the birth anniversary of the late Veena Verma, the event organizer, Vijay Shree Foundation founder Foodman Vishal Singh, said, “We feel proud and happy that Dr. Abhishek Verma, a globally renowned business tycoon, has extended his support to uplift our country from the hunger index. Today, on his mother’s birth anniversary, he inaugurated a state-of-the-art permanent shelter at Lucknow Medical College, which will always be helpful for the needy attendants of patients. It is a pleasure for me and the organization to receive the affection of Mr. Verma.”
The event was attended by General Manager Verma Family Office Hemant Garg, Sonu Rajput, and the organization’s volunteers, including Sandeep Singh, Parmeshwar Ji, Prashant Rao Gautam, Balram Singh, Ramesh Chaudhary, Suman, Jeetu, Anil, Suraj, Vinay, Manish Bhadauria, Manas Mehrotra, Vivek, Apurv, Happy, and others.