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Edible Language of Love

Feb/03/2024 / by bindu-gopal-rao
Edible Language of Love

Come February and love is in the air, well after all with Valentine’s Day around the corner, it is time to whip up a meal with aphrodisiac ingredients that will give your day a love boost. dishes with a twist.

Fresh figs, pistachio and amaranth malt courtesy Owais Ahmed, Junior Sous Chef, The Oberoi, Bengaluru

The recipe in itself is packed with protein and minerals. Each ingredient has unique benefits as well. For example, figs, pistachio, and almonds are best aphrodisiacs and mood elevators. Amaranth and cardamom are great in keeping the body temperature cool and help in reducing inflammation. Not to mention, it tastes great as well Mumbai.

● Amaranth flour 200 grams
● Milk 1500 ml
● Almond Powder 100 grams
● Cardamom Powder 5 grams
● Jaggery 200 grams
● Water 200 ml
● Fresh figs (chopped) 200 grams
● Toasted pistachio sliced 150 grams

● Mix amaranth flour, almond flour, cold milk and water together in a bowl, make sure there are no lumps.
● Add the above mixture in a sauce pan and put it for cooking on a slow flame.
● Keep on whisking it so it doesn’t stick to the bottom.
● Add jaggery and cardamom powder and give a boil.
● Refrigerate to make it cold.
● Take the chilled drink and put it in a mixer or blender and blend it properly, if you find the drink to be thick you can add little chilled milk to make the consistency as per your requirement.
● Put it in a serving glass and garnish with a lot of sliced pistachio

Avocado Tartare courtesy Sajid Patel, Executive Chef, Sheraton Grand Bangalore Hotel at Brigade Gateway

Make baked potatoes full of flavor with these Chili-Topped Baked Potatoes with serrano chili, butter, and cream toppings perfect for your chilly winter nights.

● 2 ripe avocados, diced
● 1 small red onion, finely chopped
● 1 small jalapeno, finely diced
● 2 tablespoons of ponzu sauce
● 1 slice of fennel stem
● 1 teaspoon bubu arare (rice crackers)
● 4 rocket leaves

● Prepare the ingredients. Peel and pit the avocados, then dice them into small, uniform pieces. Finely chop the red onion and the jalapeño.
● Combine Ingredients. In a mixing bowl, gently combine the diced avocados, red onion, jalapeños, and ponzu sauce. Garnish on top with a slice of fennel stem, bubu
arare, and rocket leaves.

Methi Murgh courtesy D Prakash Kumar, Executive Chef, Brigade Hospitality

Elevate comfort with Smashed Potatoes with Chive Butter – a symphony of crispy exteriors, fluffy interiors, and the richness of chive- infused butter. This delightful side dish marries the earthy goodness of potatoes with the freshness of chives. Crafted for easy replication, it is a perfect addition to any home cook’s repertoire, offering a harmonious blend of textures and tastes in a delectable treat.

● Oil 100 ml
● Cumin Seeds 5 grams
● Green Cardamom 4 nos
● Cloves 4-5 nos
● Black Cardamom 1 no
● Black Peppercorns 10 no
● Green Chilies (chopped) 3 grams
● Onion (finely chopped) 450 grams
● Chicken (bone-in cut into medium sized pieces) 1kg
● Garlic Paste 15 grams
● Ginger Paste 5 grams
● Tomatoes (sliced or chopped) 300 grams
● Yogurt (whisked well) 200 grams
● Kashmiri Red Chili Powder 8 grams
● Coriander Powder 8 grams
● Turmeric Powder 3 grams
● Roasted Cumin Powder 8 grams
● Salt to taste
● Water (or as required) ¾ cup
● Fresh Methi Leaves (fresh fenugreek leaves – chopped) 200 grams
● Lemon juice 2no
● Cream 10 ml
● Garam masala powder 8 grams
● Black pepper (to taste)

● Heat oil in a pan, add cumin seeds, black cardamom, green cardamom, and cloves and allow them to sizzle.
● Add green chili paste and fry.
● Add chopped onions and sauté for 3-4 minutes on high flame.
● Add ginger, garlic paste and sauté for 3-4 minutes on high flame.
● Add the tomatoes and chicken mix well.
● Lower the flame, add whisked yogurt, and stir until well combined.
● Add red chili powder, coriander powder, turmeric powder, cumin powder, and salt and cook till the masala separates from the oil.
● Add water, cover, and cook on low heat until the chicken is tender.
● Add chopped fenugreek leaves, lemon juice and mix. Cook for 2-3 minutes.
● Add cream, garam masala powder and cook for another
● 1-2 minutes
● Serve hot

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