Vanilla Kipferel And Mince Pie At Desserts And Baking Workshop, JW Marriott, Bengaluru

Since Christmas is around the corner, we see that a lot of people are busy baking a lot of yummy goodies. I being a food blogger, I can see that the social media is flooded with lot of posts related to baking. Different things like plum cakes, tarts, cookies, etc are being baked around the world. I am sure many of you are trying the same too. 

A lot of baking workshops are being conducted in the city. Last Friday I was invited for a Desserts and Baking Workshop by JW Marriott. The workshop venue was at Godrej Nature's Basket store at Koramangala. The workshop was conducted by Chef Saptasri Parswanath, Chef De Partie, JW Marriott, Bengaluru. It was held free of cost for all to experience the joy of baking.

A lot of people, young and old had walked in for this event. There were school kids too who had come directly from school to attend this irresistible workshop. Kids love baking because a lot of creativity s involved in baking. Extra seats had to be arranged as a lot of people had come from all over Bengaluru to attend the workshop. 

The Chef started with a brief introduction about herself. She is from finance background and found her passion in baking, just like us food bloggers who are from different educational backgrounds but find passion in food :)

The chef demonstrated 2 recipes namely Vanilla Kipferl and Mince Pie. Since the recipes were handed over to us, I will mention them here.

                                         Vanilla Kipferel

  • 1050 grams butter
  • 500 grams Castor sugar
  • 1 tsp salt
  • 2 1/2 tsp cinnamon powder
  • 5 numbers of lemon rind
  • 10 numbers of vanilla pod
  • 1400 grams flour
  • 500 grams toasted hazelnut powder
Ensure that the butter is at room temperature.
Cream it until smooth.
Scrape the vanilla pods.
Add sugar, salt, lemon rind and the scrapped seeds of vanilla pod.
Mix everything properly.
Add the flour and the hazelnut powder.
Refrigerate the dough for 45 Min's for resting.
After 45 Min's, take it out and knead well.
Divide the dough into small lemon sized balls typically of 20 grams and roll it into crescents.
Bake at 190C until light golden brown.
Dust with icing sugar while still hot.

                                             Mince Pies


For the dough base:
  • 180 grams butter
  • 90 grams sugar
  • 270 grams flour
  • 1 egg
  • 5 ml vanilla essence
  • 2 grams salt

For the filling:
  • 250 grams raisins
  • 250 grams sultanas
  • 100 grams cherries
  • 50 grams orange and lemon peel
  • 50 grams blackcurrant
  • 50 grams candied papaya
  • 930 grams grated apple
  • 200 grams brown sugar
  • 50 ml rum
  • 50 ml brandy
  • 10 gram cinnamon powder
  • 3 gram nutmeg powder
  • 2 gram clove powder
  • 2 gram cardamom powder

Cream the butter.
Add the egg, beat it and mix.
Add sugar and mix.
Sieve the flour and add it along with the vanilla essence.
Do not over mix.
Rest the dough in the fridge.

When the dough is kept in fridge, in a bowl add the dry fruits. To this add the spice powders and the grated apple.
Pour the liquor into this and mix it lightly.
Take the dough out of the fridge after 30 Min's.
Roll it and cut out a disc and line the tart mould.
Fill the tart mould with soaked fruits.
Cover with the sweet paste disc on top.
Decorate the tart with cutters.
Apply egg wash.
Pre-heat the oven to 5 Min's at 180C.
Bake the tart for 30 Min's at 180C.

Followed by the baking session we got to taste the two dishes prepared by the chef. We were served with muffin sized Mince Pie for taste. It had a rich taste of the yummy filling which went in.
I did not get the cookies for taste as they got over within seconds.

J W Marriott, Bengaluru regularly conducts these baking workshops every weekend. Now since the Christmas festivities are in full swing at JW Marriott, there are a lot of kiddy entertainment programs, from magicians to jugglers and tons of activities to boot.

All in one fun filled joyous occasion, topped off with a visit by Santa himself.

For more information and pricing details visit

Address: 24/1, Vittal Mallya Road, Bengaluru - 560001

Read More »

Nankhatai | Indian Cookies

Nankhatai or Indian cookies are those biscuits which I used to have in my childhood These are known as dying Indian biscoot. I remember these used to be commonly available in the local bakeries. I used to love to have them as a tea time snack. Just dip in tea and eat them. The best part is that these cookies are eggless and my Dad who is a pure vegetarian loved them. 

My bhabhi prepared it when I had been to Goa last time. My bhabhi used only all purpose flour(APF). I tried these 2 times. First time I used 3/4 Maida(APF) and 1/4 wheat flour. They turned crispy and crunchy. Second time I made them using 1/4 besan(Gram flour). The verdict was that the besan ones tasted much better than the wheat flour ones. The recipe mentioned below makes 12-15 cookies.

Ingredients:                              Prep. Time: 20 Min's, Makes: 12-15 cookies
3/4 cup maida/All Purpose Flour
1/4 cup besan/Gram Flour
1/4 cup powdered sugar
Pinch of baking powder
1/2 cup ghee
10 Chopped almonds

Sieve the 2 flours together.
Sieve the baking powder and mix it in the flour with your finger tips.
Sieve powdered sugar and mix again.
Add ghee and gently knead into soft pliable dough.
Do not add water and do not over knead the dough.
You might not need the entire ghee.

Pre-heat the microwave in convection mode for 4 Min's at 180c.

Line the baking try with the cookies. Coat the top of the cookies with chopped almonds or full almond.
Bake for 12-15 Min's till the top turns slightly golden.
Do not allow the cookies to get brown.
Cool on a wire-rack.

For more interesting posts of this type follow Raksha's Kitchen on
Read More »

DIY Recipe Box -

Last week I got a mail from to review their DIY (Do It Yourself) recipe box. At first I wondered what this DIY recipe box is. Curiously I went and checked the website and I liked the concept. The recipe box contains the exact ingredients and an instruction sheet to cook a recipe. Yes, you heard it right. Exact ingredients in the sense that you spend only for the quantity that is needed per recipe. Ingredients as less as half teaspoon (1/2 tsp) are delivered in the box and hence the name"".
For example, to cook certain Gourmet dishes you need a variety of sauces. You might use these once and then store all of them in the fridge. At times they near their expiry date and once they cross the date you have to discard them. So if you are not preparing certain dishes frequently you can always check the menu at The menu is supposed to change every week.  If you find an interesting dish you can order a DIY recipe box. These boxes are available which ingredients which makes dishes for 2 or 4 people. The box ordered will be delivered to your doorstep the on the day and time slot selected by you. There are no delivery charges and delivery will always be free. 

You need not be an experienced chef to cook these Gourmet dishes. Just order a recipe box and follow the step by step recipe. Transform your kitchen into a lively place and leave your guests will be amazed. Home-cooked food is healthy and with fresh ingredients you can definitely cook a delicious meal for your loved ones.

My Experience:
I had ordered the Thai Red Chicken Curry for 4. The box was delivered at the time selected by me with the exact quantity of ingredients which are needed to cook the dish. The box was neatly packed. When I opened I found the storage instruction per ingredient. Since I did not cook the dish on the same day, these storage instructions were helpful. I stored chicken in freezer, lemon and the leaves(basil and Kafir Lime) in freeze.The chicken provided in the box was tender and of good quality. All the other ingredients were fresh. The sauces were packed in small disposable bottles. Every ingredient was neatly labeled. 

There was a detailed step by step recipe in the box. Things like water, salt, oil and pan were something which were not provided in the box due to obvious reasons. I followed the exact recipe, but I reduced the water quantity by 2 cups as it would make my curry very watery. The taste of the curry perfect. I served it with rice and had an awesome Saturday lunch. The Thai Red Chicken Curry box costs Rs.299/- for 2 and Rs.499/- for 4.

Thanks to the bunch of IIT Kharagpur graduates who started this to reinvent the Indian Cooking experience.

Currently available at select locations in Bangalore, just head on to to know more.

For more interesting posts of this type follow Raksha's Kitchen on                                                                               Facebook | Twitter | Instagram | Pinterest
Read More »

Gajar Ka Halwa Using Maharaja Whiteline Multi Cooker | Carrot Halwa

I received this Maharaja Whiteline Multi Cooker as a gift from Maharaja Whiteline during Diwali this year. What else could be a great gift for a food blogger? Since that day I kept on experimenting different types of dishes using my new multi cooker. Apart from saving time, this multi cooker saved me a lot of energy. I could be tension free while cooking. No hassles of checking the heat. I just kept all the ingredients in the multi cooker and went to watch my favorite TV serial.

Gajar Ka Halwa/Carrot Halwa is a favorite in my house during this season due to the fresh carrots which are seasonal. During my trip to Ooty, I got home kilos of fresh carrots from the local market there. I have tried making carrot halwa using different ingredients. I tried the halwa using condensed milk and khova too. Today I tried it using a multi cooker and the halwa tasted great. The halwa stays fresh for 3-4 days without refrigeration and upto a week in the fridge. Hubby just loves it everytime that I make it and showers blessings and praises on me. 

Ingredients:                                    Prep. Time: 1 hour, Serves: 8
5 cups grated carrots
1/2 cup Condensed Milk(I used Amul Mithai Mate)
1 cup milk
9 tbsp sugar
3 tbsp ghee
15 cashew nuts
15 almonds
15 raisins
Cardamom/elaichi powder (crushed from 4 cardamom pods)

Chop the dry fruits and microwave them for 5 Min's in 1/2 cup water. Keep aside

In the Maharaja multi cooker add grated carrot and milk. Mix well.
Keep in mind to add milk slowly. Gently mix the grated carrot in milk.
Mix the chopped microwaved dry fruits carefully omitting the water from it.
Put on the "cook mode" of the multi cooker.

After 15 Min's, open the lid and stir everything properly.
Close the lid and let it get cooked.

After 10 Min's turn to "keep warm" mode.
Add sugar and mix well.
Add the milkmaid.

Stir everything properly and again switch to "cook mode".
Let it get cooked for another 10 Min's.
Open the lid and stir everything properly ensure that nothing sticks to the bottom.
Close the lid and let it continue to cook.

After some time it will go to "keep warm" mode. Open the lid and stir well.
Add elaichi powder.
Let it be on "keep warm" mode for 10 Min's.
Check if it's cooked and turn to "cook mode".
After its done it will go to "keep warm" mode.

Note: Remember that when the lid is opened during "cook mode" and "keep warm" mode some amount of heat escapes.
Therefore a little more time maybe needed.

   For more interesting posts of this type follow Raksha's Kitchen on                                                                               Facebook | Twitter | Instagram | Pinterest
Read More »

Kerala Fish Curry With Coconut Milk | SeerFish Curry | Surmai Fish Curry

Fish Curry is a curry which I cook on every weekend. My hubby being a fish lover, gets home a variety of fish. There was a Seafood Festival at More Megastore and hubby got a recipe book when he bought fish. So I thought of trying a recipe from that book just for a change. I selected Kerala KingFish Curry instead of the Goan Fish Curry. Plus point was that I had Kodampuli at home. I had been to a cooking event at Pink Poppadom and there I learnt about Kodampuli. Since then I wanted to use this in the food that I cook at home.

I normally make the Goan Fish Curry. Only difference between Goan and Kerala fish curry is that curry leaves are added to Kerala fish curry and instead of grinding the masalas, they use spice powders. Addition of coconut oil gives an authentic Kerala flavour to the curry too. The taste of the curry is a bit mild. We cherished this curry with a plate of rice and a big piece of fried Kingfish.
Ingredients:                                             Prep. Time: 30 Min's, Serves: 4
250 gms / 2 big slices of King Fish (nemeen)
1 small onion - sliced
1 tbsp each of crushed ginger and crushed garlic
2-3 green chilies slit lengthwise
1 tbsp red chilly powder
1 tbsp coriander powder
1/ tbsp turmeric powder
1/2 tbsp fenugreek seeds/methi
2-4 pieces Pot Tamarind (Kodampuli)
2 cups medium thick coconut milk
4 tbsp Coconut oil
Salt to taste
5-8 Curry leaves

Clean the fish pieces and keep aside.

Heat oil in a deep bottom pot/kadai. Add the curry leaves and crushed ginger and garlic and saute.
Add onion and when it turns pinkish, add green chilies and stir.

Add the masala powders and cook this on low flame for 2-3 Min's till oil starts appearing on the sides.

Add Kodumpuli. Add the coconut milk and bring to boil.
Add the fish pieces. Cook on low flame for 10 Min's or til the fish gets cooked.

The curry should be rested for sometime to help the flavors settle.

You can store this in fridge for 2-3 days.

 For more interesting posts of this type follow Raksha's Kitchen on                                                                                           Facebook | Twitter | Instagram | Pinterest
Read More »