Chef Vikas Khanna emphasises on oats for breakfast – Here’s why

New Delhi: True to the old adage “breakfast like a king”, Chef Vikas Khanna on Thursday emphasised on starting the day with a healthy diet by including oats.

During ‘Quaker Breakfast Table’ an event organised by Quaker Nutri Foods here, Chef Khanna introduced the audience to some new and quick recipes out of oats which can be easily incorporated in our daily diet and also launched a wide range of products offered by Quaker.

“Oats have a lot of healthy benefits which usually we tend to ignore. A handful of oats mixed in any Indian breakfast recipe can bring a lot of change in our lifestyle,” Chef Khanna told IANS.

Chef Vikas Khanna emphasises on oats for breakfast - Here's whyHe went out to prepare some easy food items like idlis and upmas with a twist — yet maintaining the flavour and rich nutritious value.

“The real rocket science in the culinary world is home-cooking. Morning makes the day and getting a healthy start is very important. Oats contain fibre, protein and are gluten free. It is also a source of instant energy,” Khanna added.

Diwali special recipe: Pista kalakand


1. Green cardamom powder up to 2tsp

2. Milk 10lt

3. Sugar 1kg

4. Pista (Pistachio) 200grm

Diwali special recipe: Pista kalakandProcedure:

1. Heat the milk in a thick bottom pan. Cook on medium heat

with constant stirring till the mixture becomes thick and starts

leaving the sides of the pan,

2. Add grain sugar, pista powder and green cardamom powder.

3. Remove from the fire and spread onto a greased plate. Sprinkle green cardamom powder and garnish with pista flakes, serve cold.

Diwali special: Try these mouth-watering recipes by Sanjeev Kapoor

New Delhi: Traditional sweets and snacks are of the essence when it comes to Diwali and the celebrations are simply incomplete without home-cooked stuff. This time celebrate the festival by indulging in some sweet as well as tangy treats.

Here are some mouth-watering recipes by Chef Sanjeev Kapoor.

1. Bhajanee chakli


2 tablespoons Nutralite

Salt to taste

1 teaspoon cumin powder

1 teaspoon red chilli powder

Oil for deep-frying

Bhajanee flour

4 cups rice

1 cup skinless split black gram (urad dal)

Method of preparation:

For the bhajanee flour, dry-roast the rice and black gram separately. Cool completely and grind separately to a powder. Sift both the flours and mix.

Put bhajanee flour in a bowl. Add Nutralite, salt, cumin powder and chilli powder, and mix well. Divide the mixture in half. Take one half and knead into a soft dough with ½ cup water. When the dough is used up, make a dough of the remaining flour.

Put small portions of the mixture into a chakli mould and press out several chakli onto a plastic sheet. Heat sufficient oil in a non-stick kadai till moderately hot.

Deep-fry the chakli till light golden brown and crisp. Drain on absorbent paper and set aside to cool. Store in an airtight container.

2. Methi mathri


2 cups refined flour (maida)

Salt to taste

½ teaspoon carom seeds (ajwain)

1 tablespoon dried fenugreek leaves (kasoori methi)

5 tablespoons Nutralite

Oil for deep-frying

Method of preparation

Take flour in a bowl, add salt, carom seeds and dried fenugreek leaves and mix well.

Add Nutralite and mix well. Add sufficient chilled water and knead into a hard dough. Cover and rest the dough for 15 minutes.

Divide into 24 equal balls and flatten them slightly. Roll them out thinly into small puris and fold in half and then fold again to make a triangle. Stick a clove at one corner making it appear like a paan. Lightly prick them with a fork so that the mathris do not rise like puris.

Heat sufficient oil in a kadai Slide in the mathris and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper and cool completely. Serve or store in air tight tins.

Diwali special: Try these mouth-watering recipes by Sanjeev Kapoor3. Chocolate and nut karanji


1½ cups refined flour (maida)

3 tablespoons pure ghee

Oil for deep-frying


½ cup grated dark chocolate

¼ cup chopped almonds

¼ cup chopped walnuts

½ cup grated mawa/khoya

2 tablespoons Sugar Free

Method of preparation:

Put the flour in a deep bowl. Add ghee and add 2-3 tablespoons of chilled water or chilled milk. Knead into a medium-soft dough, adding more chilled water or milk as you go along. Divide into small balls and let them rest, covered with a damp cloth.

To make the stuffing, mix the khoya/mawa, Sugar Free, walnuts, almonds and chocolate in a bowl. Chill it in the refrigerator for about 10 minutes. Roll out the dough balls into small round puri. Place a puri on the worktop; moisten its edges.

Place some stuffing in the centre and fold one side of the puri over the other. Press the edges to seal and further twist the edges with your finger tips in a decorative manner. Or cut the edges with a serrated cutter. You can also make the karanji using a mould.

Keep the karanji in the refrigerator for 30-40 minutes.

Heat sufficient oil in a kadai. Deep-fry the karanjis, a few at a time, till light brown. Drain on absorbent paper. Serve hot or allow them to cool to room temperature and store in an airtight container.

4. Banana halwa burfi


cup chopped ripe Nendrabale bananas

1 cup grated khoya/mawa

½ cup Sugar Free

½ cup coarsely ground cashewnuts

Ghee for greasing

¼ cup milk

Method of preparation:

Grease a straight-sided shallow tray with a little ghee. Heat a non-stick pan, add bananas and khoya/mawa and cook on medium heat, stirring at regular intervals to prevent the mixture from scorching.

Cook till the ghee begins to ooze from the mixture. Add the Sugar Free and cashewnut powder, and mix. Continue to cook, stirring continuously, till the mixture turns a rich brown.

Add milk and cook till it starts leaving the sides of the pan. Pour the mixture into the greased tray, level the surface and set aside to cool.

The secret behind Maggi Masala recipe is now REVEALED!

New Delhi: Just the smell of it makes one go yummm! Can you guess what we are talking about? Your most loved snack item which even doubles as a main course in times of crisis, your favourite cuppa Maggi noodles is what we are referring to.

Yes! Just the smell of this delicious Maggi makes us go crazy with hunger pangs. And the most relevant question which pops in almost everyone’s head is that ‘ye masala kaise banta hai yaar’. So, what if we tell you that the secret behind this Maggi Masala is OUT, or so we would like to believe.

According to, they have cracked the code behind this yummilicious masala and have even shared the recipe of how you can make it at home. Here’s what the article has given out as the Maggi Masala recipe:

The secret behind Maggi Masala recipe is now REVEALED!Ingredients for Masala:

1½ teaspoons onion powder
1½ teaspoons garlic powder
1½ teaspoons coriander powder
1 teaspoon red chilli powder
½ teaspoon turmeric (haldi) powder
1 teaspoon cumin (jeera) powder
1 teaspoon pepper powder
¼ teaspoon fenugreek (methi) powder
½ teaspoon ginger powder
1½ teaspoon garam masala
4 teaspoons sugar
2 teaspoons red chilli flakes
1 teaspoon corn flour
½ teaspoon aamchoor (dry mango) powder
1½ teaspoon salt

Easy to make tangy tamarind-tomato chutney recipe

Preparing chutney at home is no rocket science. It wouldn’t take hours for you to prepare yummy chutney at home that’s free of preservatives.

So the next time you make pakoras and bhajiyas at home, make sure you prepare this delicious preservative free chutney.

Check out the ingredients needed to prepare tangy tamarind-tomato chutney:

About 10 – 15 gms of tamarind

2 medium size tomatoes

2-4 slices of dried fig (anjeer)

1tsp saunf powder

1 tsp chilli powder

8-10 tsp of sugar

2 tsp oil

Salt to taste

Easy to make tangy tamarind-tomato chutney recipeProcedure:

Soak tamarind for about 10-15 minutes in water. Drain the water, remove the seeds and keep the pulp aside.

Soak some dried fig too in water for about 30 minutes.

Cut the tomatoes into small pieces and grind them in a mixer jar to make a puree. Now add the tamarind pulp and fig and grind it well. The fig may not get crushed completely but it is okay.

Then take a kadhai and put some oil. Transfer this tomato puree-tamarind chutney and fig pulp to the kadhai. Then add chilli powder, sugar, saunf powder and salt and mix it thoroughly.

Keep stirring the mixture in low flame so that it doesn’t stick to the bottom. Cook until the water evaporates.

Now transfer this cooked chutney to a container and let it cool. You can use this for 2-3 days if refrigerated.

The great and worst locations to store your milk in the refrigerator

A chef has discovered what are best and worst locations to keep meals in a fridge.


Daniel Norton explained to Tech Insider that exceptional locations inside the fridge can vary extensively in temperature.

The better shelves and the racks inside the door are typically the warmest a part of the refrigerator.
The maximum sensitive products to diffused changes in temperature encompass milk, uncooked meat and fish.

called “excessive hazard ingredients”, these merchandise need to be stored in positive situations or they are able to grow bacteria potentially dangerous to human beings.
Norton states the sensitive food merchandise, consisting of shellfish, clean-stuffed pasta and meat pies, should be stored inside the returned or bottom of the fridge.

The above regions generally being the coldest components of the fridge.

in step with meals experts, milk can kept in your refrigerator for as much as per week after its “sell by means of” date at the same time as uncooked chicken can be saved for one to two days after its “promote by using” date.


How to Clean Your Commercial Espresso Machine?

Most of the coffee shops everywhere do not devote much of their time for maintaining the additions of their shops such as the espresso machine or the coffee grinder. The fact is that cleaning the espresso machine is just a 10 minutes job and if done with efficiency, it can certainly pay you off as it will satisfy the customers besides improving the service life of your machine. Cleaning an espresso machine can seem to be a very daunting challenge, but to reap the reward of customer satisfaction you will need to put in some efforts. Mentioned below are some steps which can be very useful for you as you take a break from your commercial activities and get on to clean a commercial espresso machine.


Starting with the Cleaning process of Espresso Machine

When you start the cleaning process, you should begin by taking a clean lint free cloth. Rinse the cloth with hot water and then use it to wipe off the steam wands.

  • The basic purpose here to do this is to remove all the stains as well as the stickiness from the wands.
  • However, you should be careful to not use a sharp tool for scraping off anything because doing so can result in some ugly looking and permanent scratches.
  • If you notice the wand being threaded, then you can easily unscrew it and follow it up by giving it a thorough and deep wash.
  • You can use a thin wire if needed to clean the inside of the tip. Thereafter, you need to fill a small bucket with hot water up to 3 inches.
  • After that, you will have to pour few drops of a commercial espresso machine cleaning fluid, which is easily available in the market. Now, you can soak all the parts in this fluid overnight.

Cleaning the Basket

After that, you will have to take out the filter basket, for which you can use a screwdriver. You can clean the filter basket under some running water or by keeping it under a tap.

  • If required, then you can also use some soap in it to make it look cleaner.
  • Now, you will need to put the basket back into the bucket solution. Keep it inside the solution for an overnight soak.

Cleaning with Fluid/Tablets

After that, you should add commercial espresso cleaning fluid, half a teaspoon to be exact, inside a blind filter.

  • Follow it up by locking the group handle. You can use the manual override button for flushing all the water which is remaining inside this group head.
  • Due to this, the cleaner will begin back washing directly into the machine and as a result it will also get de-scaled.
  • But one point you need to take notice of is that you should not turn on the water. Doing this can burn out the solenoid of the machine, which is the part responsible for operating of the valve. Instead of this, what you should do is just hold the override button for around 3 to 5 seconds, and then turn it off.
  • Repeat it again and again for around 10 times. The next thing which you will be required to do after that will be to turn the espresso machine off in order to open up the steam wands. This needs to be done to purge all the steam as well as to fully de-pressurize it. After that, you can just leave it open for a time of around 8 to 10 hours.

Going Through Shower Heads

Inside the group head, there are some shower heads which are clearly visible when you look into the group head. You will also be able to see a small screw which will be holding the shower screen along with a brass plate. You need to unscrew the plate as well as the screen which is quite easy to do.

  • Make use of scouring pad and scrub both the plate as well as the screen and then add them to the bucket which you had prepared earlier.
  • The gratings which will be connected to the drip tray will need to be pulled out for the purpose of draining them.
  • You should thereafter clean the drip tray along with the gratings. They must be lefy to dry overnight after they are thoroughly cleaned.
  • But then, you should absolutely make sure that you donot put them back into the machine before they are 100% completely dry.
  • Putting them back without drying them completely can hazardous effects on the machine’s functionality and hence you need to to take extra care so as to ensure that the parts are completely dry.
  • In the end, after you have put each and every part back together into the machine, you can use a few paper towels in order to buff the machine itself.
  • This will make your machine shine as if it is a newone andit will also make it to function absolutely perfectly.

Final Say

Hence, you now know that if you start with the cleaning process of your commercial espresso machine, then it will not take much time. Just by following the steps which are mentioned above, you can give your machine a thorough clean out which will make it look and work fine. This will satisfy the customers who visit you business and also prolong the life of the machine, making sure that the investment which you have made lasts for years to come.