Baking |GF Blueberry & Mango Yogurt Trifles … Mother Dairy #SummerOfHappiness #dessert #healthy

“Bread, milk and butter are of venerable antiquity. They taste of the morning of the world.”
Leigh Hunt

GF Blueberry & Mango Yogurt Trifles GF Blueberry & Mango Yogurt Triflessummer of happiness in ever sense of the word. It’s a celebration of flavours, of the season, of delicious, healthy things in life. The good thing is that the Blueberry & Mango Yogurt Trifles recipe is very doable, quick and quite hassle free. Almond meal in the sponge makes it gluten free too! Play around with ingredients in your pantry and fridge, skip the almonds if you are catering to nut allergy or don’t have any on hand. Substitute the nut meal with plain flour or 1/2 whole wheat + 1/2 all purpose flour.

GF Blueberry & Mango Yogurt Trifles Mother Dairy #SummerOfHappinessThe idea is to enjoy every season in the most delicious way. An even easier way might be to omit the sponge completely. Layer fresh fruit and Mother Dairys creamy and yum fruit yogurt, chill for a bit, and voila – light, healthy, refreshing summer dessert. Or make a granola fruit yogurt parfait with granola, fruit and fruit yogurt. It’s the Mother Dairy #SummerOfHappiness. Explore how much easier can it get with their line of products. For me fruit pairings are fab, specifically yogurt with fruit in any possible way, and summer is the best time for it!Mother DairyI am a through and through dairy lover. I can live forever on dairy products – milk, yogurt, cottage cheese, flavoured yogurts. It’s no coincidence that you will find loads of recipes using dairy on my blogs. Yogurt, buttermilk, cream, cottage cheese are some things I use really often. Panna Cotta, layered cream cakes, cookies, cakes, smoothies, desserts in glasses, cheese from scratch. Did I forget smoked butter paneer, the quintessential Indian Kadhi, savoury buttermilk lassi, buttermilk chicken pizzaKadhi  Indian yogurt curry

White butter and gheeClarified butter? Yes please! I collect top of the milk cream and churn out sweet butter every week. Gives me all that I need for baking. You will also find me making ghee or clarified butter every alternative weekend. Pure liquid gold. Nothing like a drizzle of ghee on a dal, a tadka of ghee to a kadhi, or naans smeared with this good fat. Say what you may, but I am old school here. Butter and ghee are good fats, and make food taste great when used in moderation. For other times, there is always cold pressed sesame oil, virgin olive oil, or good old mustard oil!

GF Blueberry & Mango Yogurt Trifles So, when I saw the ongoing challenge ‘Summer of Happiness‘ at Mother Dairy it was back to the good old days and a wave of nostalgia hit me. Back in the late 1970’s when we returned from a posting in Bangalore, we lived in the Central Vista Officers Mess for a couple of months waiting for regular accommodation. School was CJM at Gol Dak Khana, New Delhi. Every morning my mother drove us to school in a rickety old olive green Fiat, MEV6909 {the number still imprinted in my head}. Because we refused to drink the watery warm milk served in the Officers Mess, it was routine to stop by Mother Dairy, glug a tall glass of milk down right there every morning, and then be dropped to school. I cannot imagine doing that now, be seen glugging milk with wild abandon at the familiar blue and white Mother Dairy kiosk in school uniform, yet the taste of pasteurized milk ‘from the tap’ is a happy memory, a nostalgic connect. GF Blueberry & Mango Yogurt Trifles Decades later, I used to take my little one to buy milk, pop the token or ‘coin’ into the slot at the kiosk, telling him that there was a cow on the other side that delivers milk. For several years he naively believed me, and still laughs each time we pass the kiosk or stop by to buy something from there. I suspect a lot of folk might have carried similar tales to little ones back then, the fascination writ across faces completely worth every token of milk drawn! Kids are less gullible now, and Mother Dairy has moved on from milk and butter to a lot more!

The journey seeing them expand has been a fulfilling one. I still remember the first tub of blueberry yogurt I raced home with, and the whoop of delight my daughter let out. It was her favourite one, a product that till today remains on top of her list. Then came more stuff and we were spoilt for choice. Mishti Doi, Aam Doi, Mango Yogurt, Blueberry Yogurt, Mango Lassi, Strawberry Lassi all regulars at home. GF Blueberry & Mango Yogurt TriflesEven though I set yogurt at home everyday, my Creamy Dip is always from a tub of Mother Dairy yogurt {nothing else works as well}. Quark, a soft, unripened curd cheese, is also something I regularly make, always with full fat milk and cultured buttermilk from the blue and white kiosk! Quark on hand opens the door to so many more recipe ideas.

GF Blueberry & Mango Yogurt Trifles As I wrap up, I’m going to leave you with another collage of things I have made over the years using dairy products. Hope that inspires you to get motivated, begin thinking and create a recipe for this ‘Summer of Happiness‘. From smoothies, to cheesecakes, to desserts in glasses, to savoury curries, korma, buttermilk chicken, pancakes with fruit yogurt, dream on!

Summer of Happiness. PAB It’s a simple challenge, sweet or savoury is up to you, maybe both sweet & savoury in one! There are seven products you can choose from; details here. Take a look at the seven delicious recipes Chef Vikas Khanna has created for the Summer of Happiness, one that is more inspiring than the other. He talks about enhancing flavours, playing with textures, pairing dairy with interesting ingredients, spicing things up, and last but not the least, presentation.

GF Blueberry & Mango Yogurt Trifles Submit innovative recipes at Summer of Happiness using any of the 7 products, and the best recipes will win goodies from Mother Dairy. 

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Cheftalk |Unlock the destination with Chef Tanveer, Exc Chef, Le Meridien Gurgaon

“My two rules of cooking: keep it fresh and keep it simple.”
Mike Isabella

Unlock the destination with Chef Tanveer, Exc Chef, Le Meridien Gurgaon 600It did seem like a daunting idea to jump onto a chefs bandwagon at 7am. Yet with an itinerary that promised some fun unlocking of a destination, the journey was full of promise. That it was going to be so so fun was something I didn’t envisage. I would do this again in a heartbeat, so what if the mercury rose to almost 50C that afternoon as we literally spilled into the fish market! This is just a peep into the day we spent with the young, very affable, energetic, creative and impressive Tanveer Kwatra, the executive chef at Le Méridien Gurgaon.

We joined Exec Chef Tanveer Kwatra on a typical day as he took us on a culinary journey unlocking CR Park, microgreens, exotic seldom used local produce like phalsa berries and mango ginger etc. Later, he went on to create magic with the food we bought!

A step into the lobby, and the mood is set.  So pleasing to the senses, what welcomes you is a visual delight, a celebration of art! A Pareesh Maity work greets you as you enter, warmth exuding from the yellow figurine. A number of sculptures by Satish Gujral add to the character, as does the large  art wall behind the reception which illustrates natural forces weathering rock shores and land and has been beautifully depicted by PR Daroz.Le Meridien, GurgaonThe hotel has numerous art pieces which starts from the Tree of Life at the entrance by Vibhor Sogani to the chrome installation at the lobby that depict the transformation from day to night. Vibhor Sogani, Le Meridien, GurgaonCreative, creative, creative …it’s a feel good ambiance! ’twas a cracker of a start to the day as the three of us, Sangeeta, Ruchira and I, landed up in the well lit airy lobby, to be greeted by a bright and cheerful Tanveer. He’s one of those people you take an instant liking to – easygoing, friendly, enthusiastic, and as we learnt through the day, large hearted and very talented. Latest Recipe, Le Meridien, GurgaonWith Eye Opener shots that offered intriguing local flavours – ginger coffee {very new to me & refreshing} and mango jeera, we soon headed for a culinary tour of the property. Our first stop was Latest Recipe, the signature dining restaurant at the hotel. It offers bright, picturesque views of the garden outside the hotel and draws in natural daylight that lights up the space. We returned to the venue for all our meals that day!

Latest Recipe, Le Meridien, GurgaonWith a delicious double espresso shot and a smattering of fresh tropical fruit  to awaken our senses, we headed into the chefs den. Well organised work spaces, the men were all busy at work. With the breakfast service already underway at Latest Recipe, the lunch menu was being prepped. Latest Recipe, Le Meridien, Gurgaon We were in the ‘Indian’ kitchen, such a delicious space. Local produce, native ingredients, native cooking utensils and methods of cooking. Butter paneer, dhungaar-e-butter chicken {the gravy smoky, earthy, lip-smacking good; very rich too}, a kachchi gosht ki biryani had our taste buds on red alert. Latest Recipe, Le Meridien, Gurgaon The chef of course got dizzily busy {was hard to keep up with him} readying up a line of the Le Meridien Gurgaons signature breakfast for us. Duck Khurchan Dosa with Mulligatawny Soup, Brioche Burger, Crab Omelette! Latest Recipe at it’s very best. Great beginning. Need I say more?

Latest Recipe, Le Meridien, GurgaonLatest Recipe : An all-day dining restaurant featuring global cuisine presents guests with a sensory world cuisine experience. Located at the Lobby Level, the restaurant exudes a warm contemporary feel and a visual delight for the eyes; the bespoke music, styled to suit the mood of the day, the alluring aroma of food wafting through the restaurant, authentic & delectable world cuisine. It revolves around five interactive show kitchens displaying a sumptuous array of food, a dining concept that brings the excitement of cooking from the chefs.

Latest Recipe, Le Meridien, Gurgaon What strikes you is the creativity at every meal, the small touches, the rustic and earthy feel, above all the chefs personal connect with how he presents things. Bursts of colour from Stappu and Le Crueset dance in the daylight, fresh fruit to make your heart sing, eggs sitting sweetly in ‘nests, ceramic baskets of spice, live counters functioning.

Chef Tanveer KwatraA young lad from Agra who has studied Down Under, he gathers experiences from as far as Fiji to closer at home doing Marwari wedding cuisines, his stories reflect how he picks up and learns on the go. For someone who is as enthusiastic about Agra ki dalmoth and flash fried prawns, Benaras ki chaat and okonomiyaki from Japan, food talk lights up his eyes! Mind you, through the conversation, nothing escapes his eye, what his staff are doing, if anything is incorrectly placed, a runaway crumb. The place runs like clockwork.

Chef tanveer Kwatra It was a packed day. As you read on, {LONG POST ALERT}, you will wonder how much we packed into a day. The chefs day was busier actually. He took loads of time out for us. Before lunch we took a recce of his well organised and well maintained stores, , we sneaked into the pastry room, watched the pastry chef make a TON of choux, piped some wriggly eclairs, inhaled the sweet smell of soft buns baking, then saw them get slathered with butter, got heady with the aromas of lavender and tonka beans … we were welcomed into every nook and corner!Latest Recipe, Le Meridien, Gurgaon That worked up an appetite and ‘those’ colourful dishes with the lunch menu beckoned our famished selves. We ate right off the kitchen counter! Roasted thyme garlic pumpkin with Evoo and feta {we polished it off}…I think it’s the best pumpkin I’ve ever had. Potato daphnoise, fish in a citrusy burre blanc, meaty mushrooms with chicken were just some of the fare. We couldn’t stop eating, pampered under the chefs indulgent gaze…

…and yes, love him or hate him, he swallowed anchovies with great pleasure!

Latest Recipe, Le Meridien, Gurgaon Rolling out were colourful Le Crueset dishes prettily dished with dal, smoked butter chicken, gobhi masala, butter paneer…so much more. In the meantime the kachcha gosht ki Hyderabadi biryani that started cooking on dum in the morning was ready and was being lavished with ghee, saffron, vevetier. We dug in. WOW!! One of the best I’ve had, very authentic, fragrant and done right. On the side, their was a spicy, bursting with flavours mirchi ka saalan!

Latest Recipe, Le Meridien, Gurgaon A quick pit stop at the lab, nice and neat, where food testing is carried out, and we tripped along to stop by at the cafeteria. What a well organised place, with huge vessels with a finger licking good dal, chicken, paneer, boondi raita and the works. Latest Recipe, Le Meridien, Gurgaon Stuffed as we were, we queued up to taste the communal lunch served to all the staff. Completed with refreshing glasses of Roohafza and crisp cucumber, pickles too, it was yet another meal to remember! We were joined in the cafeteria by David Hopcroft, GM Le Méridien, Gurgaon.

Fish Market, CR Park, New Delhi

CR Park, New Delhi With the day flying by, it was time to hop into cars and head into the city. Tanveer was going fish and vegetable shopping to CR Park and even though it was 47C, or more like 50C, we leapt to it. I have a never ending fascination with India {in particular Indian markets and sadhus in no particular order}. My first time in CR Park, my first time at the fish bazaar, and I was fascinated!

CR Park, New Delhi Later when I shared a few fishy images on FB and IG, I was welcomed by the local Bong community as one of their own! “full Bengali accredited” as one said. I was loving it. Tanveer bought loads of fish for dinner that night – hilsa, seabass, rohu, sardines. He was in his element!

CR Park, New Delhi Being a non Bong meant getting the right royal ignore when I tried to buy some block printed fabric. Was far more successful shopping for kasundi and earthenware matkis after we dug into the best mishti doi ever on Ruchira’s recommendation. She knows!! Tanveer bought some more mishti doi for a surprise back at the hotel, while we continued the food indulgence finally wrapping up with an addictive radhabollobhi kachauri. Sigh, the deliciousness!CR Park, New DelhiJust a little more shopping, vegetables this time, and the spring in ‘his’ step was infectious. There too he was in his element – mango ginger, jamrul or wood apples, falsa/phalsa berries. There was a glint in his eye as he thought of what he would make with his loot! One more stop on the way back, a small microgreens unit, where we picked up some beautiful beet greens etc, and we headed back to Le Méridien Gurgaon.Latest Recipe, Le Meridien, Gurgaon While we were ready to expire and were packed off to a much needed and very relaxing spa, the good Tanveer zipped off to get dinner ready. How we were pampered all day! Daylight was ebbing, but not our appetite! An hour or so later, back to the ‘now bathing in sunset’ Latest Recipe, we were gobsmacked to see his creativity. Out of the box thinking, fresh ideas, great pairing, perfect balance of flavours, a party on the palette I tell you! Here’s what he bought that day … CR Park, New Delhi and here’s what he did…

Falsa berries – Burrata with Balsamico Scented Falsa and Ciabata Toast
Jamrul & Mango Ginger – Cabbage Onion and Edamame Bean Salad with Jamrul and Mango Ginger, Ponzu Dressing and Wakame
Seabass & Mango Ginger – Pan fried Seabass with Mango Ginger Chutney and Pan Roasted Sweet Potato
School Shrimps & kasundi – Crispy School Shrimps with Kasundi and Apricot Sauce and Burnt Garlic
Mishti Doi – Mishti Doi Eclaire topped with White Chocolate and Popped Amaranth

Latest Recipe, Le Meridien, Gurgaon Well here’s what we did. W I P E D  I T  A L L  C L E A N!! Not a crumb left. I thought I wasn’t a fish person. I’m not, but am certainly a cooked by Tanveer ‘fish person’! Gosh those school shrimps in the kasundi and apricot sauce with burnt garlic. Mind blowing flavours. Each and every dish was outstanding. I could eat that burrata all day. Paired with falsas & pine nuts, it was to die for! The edamame bean salad saw the flavours waltz off the palette, making magic with textures. And the sea bass with pan roasted sweet potato and beet greens was brought ALIVE with a sharp chili mango ginger ‘kutti’ chutney. AMAZING stuff and so well presented!

Latest Recipe, Le Meridien, Gurgaon …and an amazing way to finish the day! I LOVED that there is huge focus on local produce, an inclusion of native flavours in the menu, that as far as possible, the ingredients are locally procured. There is a system in place, efficiency is high and the place runs like clockwork. It was a day I will remember for a long time, twelve hours that flew by in a heartbeat in the peak of Indian summer!

Thank you Chef Tanveer and Le Méridien Gurgaon for hosting us.

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Food Styling | Lights, Camera, Props … letting the food talk #foodstyling #workshop #foodphotography

“Food photography philosophy is based on an organic approach: real food, beautiful ingredients & natural light”
Penny De Los Santos

Food Styling & Photography Workshop, NCR, IndiaAre you obsessed with good food pictures? Do you spend hours all day whiling your free time away hopping between Pinterest, Instagram, Flickr and numerous others photo sharing sites and blogs drooling over food pictures? If yes, then you are like me. My days are filled dreaming about and shooting food, my dreams filled with virtual shoots. They say it’s called an obsession! They also say it’s infectious!!

Coffee Shortbread Cookies IMG_5602 600 3 The more you play with the camera and light, the more addicted you get to it. This is the language of food, how a food picture talks to the viewer.  Come join us for a food styling workshop where I share what I enjoy, how I shoot, how I play with light and angles. Also the use of props, or shooting with minimal props, keeping the star {food} in focus, backgrounds, tips I’ve learnt along the way. We also have a mentor, the very sweet Prasad @ Desi Traveler to touch on the basic principles of photography, the holy triangle! indexI virtually shoot on auto, with baby steps into the AV mode, so let the technicals not scare you. We’ll explore this very creative passion, shoot with you in your comfort zone to give you a heads up, help you frame, help you discover your personal style … that’s why the seats are limited.

Blogadda Workshop @ Olive, 22Sep 2012, Olive Bar & Kitchen, Mehrauli, Delhi

Come join us at a Food Styling and Photography Workshop at the stunning Olive Qutub {seen above}.

This haveli restaurant, nestled under the Qutub Minar, remains one of my favourite spots to shoot in the NCR. Beautiful ambiance, great natural light, banyan trees, rustic setting, everything that inspires! Keeping us satiated will be Chef Sujan, hailed as one of the brightest stars in London’s culinary gamut after consecutive nominations for National Chef of the Year and London Chef of the Year. His food will make you happy, give you plenty of food for thought, and will help create delicious memories.

Pasta Marinare @ Olive Bar & Kitchen Mehrauli, New DelhiWe’re happy to have I Say Organic and Urban Dazzle sending us some stuff to shoot for the workshop. Come join us for a day of fun, loads of banter, endless shooting, plenty of food, great ambiance and like minded folk! With only a few seats to go, you can find more information and sign up at Darter.in . Do drop me a mail at deebarajpal{@}gmail{dot}com if you need anything or have any questions etc. I’ll be happy to help.

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