Explorewithquirkycook
Cooking classes for kids
Food pop-ups
Customised snacks (on order)
Partner: Children’s Culinary Inst https://in.pinterest.com/QuirkyCook_Swadanusar/
22/06/2023
I shall be offering healthy food at the exhibition. Drop in to try interesting food or just to say hello!
See you there, Dehradun!
24/05/2023
Crafts and activities are so much more than just that. Through every interaction, kids are learning to express themselves, how to behave socially, forming memories and bonds, improving decision making, sharpening their sensory & motor skills and so on!
Growing into a wonderful person can just be facilitated through experiences like these. Here are some glimpses of what these kids have experienced today.
21/05/2023
Registration close on Monday! Get in tough quickly
10/05/2023
New Workshop Alert!!!
This mother's day give yourself the gift of eating something cooked by your kiddo. To experience this heartwarming feeling, enroll in this session. Share with your friends and enjoy together ❤️
Saturday, May 13, 2023
Slot 1: 4 to 5 pm. This is for ages 6 to 10 years
Slot 2: 5:30 to 6:30 pm. This is for ages 3 to 5 years
Location: TONIC Cafe, Ballupur Road
DM for details
07/05/2023
was an amazing dining experience
In pics,
1. Curry dimsums-curry was flavourful; dimsums were passable
2. Crispy honey chilli lotus stem- highly recommended
3. Chilli cheese gyoza- quite interesting
4. Lettuce rolls- they were to be assembled by ourselves. Tasted like bomb, unexpectedly
5. The self-assembled Lettuce roll
6. Date rolls with ice cream- pretty nice
7. Fried ice cream- okayish
We had crackling spinach corn too. Loved it, do try (forgot to take a pic)
24/04/2023
Have you thought about giving your kid exposure to this life skill? Start early and see the difference!
DM or comment to know the details
❤️
19/08/2022
Happy Krishna Janmashtami
11/08/2022
Happy Raksha Bandhan
Miminally sweeteners Whole wheat flour and muscovado sugar topped with peanut butter and honey frosting!
Mango Pickle (Minimal oil)
Part 1 of series "Stretch The Mango Season"
I have made pickle of 5 kg raw mango, however, I am giving proportion for 1 kg. You may scale up according to your requirement.
🥭1 kg Raw Mango (washed, wiped and appropriately cut)
🥭100 gm Salt (I used Sendha namak or rock salt; you may use table salt)
🥭30 gm (2.5 tbsp) Fenugreek seeds or methi dana, coarsely ground
🥭40 gm (3 Tbsp) Fennel seeds or moti saunf, coarsely ground
🥭6-10 gm (3.5- 5.5 Tsp) Turmeric powder or Haldi
🥭6- 10 gm (1-1.5 Tbsp) Nigella seeds or kalonji
🥭10-20 gm (5-10 Tsp) Red chilli powder
🥭1 pinch Asafoetida or heeng (optional)
For a few ingredients, I have given a range of quantity, you may add as per your taste and preference. While for others, where exact quantity is defined, I would suggest stick to it.
Soya Chaap Curry BTS
*Warm Fruity Crumble with Cape Gooseberries*
This warm dessert from British cuisine is an amazing way to have fruits in a dessert. This recipe is a part of book review by . I have not used any sweetner in the filling and used coconut sugar instead of brown sugar in the crumble.
Crumble can be made separately and topped other desserts.
Crumble topping
1️⃣ Butter (room temperature) 25 gm (2 tbsp)
2️⃣ Coconut sugar 20 gm (1.5 tbsp)
3️⃣ Wholewheat Flour 35 gm (1/4 cup)
4️⃣ Oats 15 gm (2 tbsp)
Preheated oven to 180° C. Mix flour and butter till it resembles breadcrumb. Mix in Oats and Coconut sugar
Filling:
5️⃣ Apple, peeled and diced 1.5
6️⃣ Cinnamon powder 1/2 tsp
7️⃣ Lemon Zest 1/4 tsp
8️⃣ Cape Gooseberries (rasbhari) 1/4 cup
Cook apple, Cinnamon powder and lemon Zest in a pan on medium flame for 10-12 minutes. Add berries and cook for another 2-3 minutes.
Layer cooked fruits and top it up with the crumble and bake for 30 minutes till top is golden and centre is mushy and moist. Serve with ice cream
An impromptu reel on making bun tikki; shot by Yashi Garg. Would you want the recipe for it?
streetfood
01/06/2022
Haven't been active here. Hope I was missed 😄
Drop in to say something. Shall be posting some short videos soon enough (fingers crossed). In the meantime, enjoy some foodie pics!
29/03/2022
*Coffee Dates Walnut Cake*
This eggless, atta cake is minimally sweetened only with dates i.e. khajur.
Ingredients:
1 cup= 250 ml
1️⃣ Seedless Dates 30 (160 gm)
2️⃣ Milk 1 cup
3️⃣ Instant Coffee 2 tbsp (can be replaced with 1 tsp Cinnamon powder)
Soak them for 2 hours to overnight (keep in fridge if soaking overnight). And puree it.
4️⃣ Olive Oil 1/2 cup
Mix it with the dates puree
5️⃣ Whole Wheat Flour 1 cup (120 gm)
6️⃣ Baking powder 1 Tsp
7️⃣ Baking soda 1/4 Tsp
8️⃣ Salt 1/4 Tsp
Sift them together. Add the dates puree litttle at a time and mix.
9️⃣ Milk 1/3 cup
🔟 Chopped nuts and seeds (dusted with Whole wheat flour) 1/2 cup
Fold milk and nuts/ seeds to the batter. Top some of the nuts/ seeds on the cake.
Pour in parchment lined baking dish.
Bake at 180 degree for 30-35 minutes in a preheated oven. Take it out when center of a skewer comes clean.
Cool it completely and then enjoy with your favorite topping. It would be crumbly if you slice while hot.
I recommend warming the cake before eating it!
Plate from Yellowmarigold.in
Ice cream Amul Icecream
Instant Coffee NESCAFÉ
Elephant Foot Yam Mash or Jimikand/ Suran Bharta
Jimikand is high fibre, low calorie, and has Vit A, K and Iron. In addition to being tasty, it helps regulate cholesterol, control diabetes, prevents cancer, releives stress.
This mash is simple. Clean, peel and chop 250 gm Yam and 250 gm tomatoes. Add salt, to taste
Cook for till soft (3-4 whistles)
Discard tomato skin and mash it well
In a thick bottomed pan/ kadhai, add 1/4 cup ghee and 1/4 tsp hing.
Add this mashed yam and cook for 15-20 minutes
Add 1/2 tbsp ginger, 1-2 chopped green chillies, 1/2 cup boiled green peas, 1/2 tbsp garam masala. Serve with a dollop of ghee.
Enjoy with parantha, roti, poori or as a sandwich.
05/02/2022
Basanti Rice... Happy Basant Panchami...
This post is dedicated to my hometown Rishikesh and the fervor with which Basant Panchami is celebrated there. Today I am not physically at the place, yet my heart, mind and soul is in Rishikesh.
I made these yellow (basanti) colored sweet rice to remind me of the childhood with yearly procession of Bharat Bhagwan, rangoli all over the route, playing with colors (gulal) and the procession ending with Bharat Bhagwan taking a dip in River Ganga.
I remember the fair that would take place for around a week and every student of RPS would have that bhelpuri from the stall, even if it's a soggy one, just because your teachers are making it.
Basant Panchami is to Rishikesh what Jhanda Mela is for Dehradun...
Egg Subway Sandwich with Homemade Hummus.
Protein loaded snack can be had as a breakfast or a complete meal. Customize the veggies as per your liking.
Quick and easy Hummus recipe available at
https://fb.watch/anFpfZEsKk/
If you tried the recipe, tag Quirkycook.swadanusar on FB and Quirkycook on Insta.
Hope you enjoy it.
The spicy Wang Ramen- amazing flavour!! So apt for Indian palate.
Shop it from: https://amzn.to/3EpLw3G
www.quirkycook.in
Hummus- an easy quick dip which is high on protein, low in calories and amazing in taste. When you want to indulge yet eat clean whether it's a late night snacking time or party time, just make this dip. It goes well with chips, veggies and as a spread in your sandwiches.
Try this easy peasy recipe from the detailed video and let us know if you liked it or not. A one minute reel is posted on our Insta page, let us know if you want it to be posted on FB as well
Shop the ingredients at https://amzn.to/3CH8AdT
*Coriander Pesto Pasta*
This is a healthier version of pasta using organic whole wheat pasta and no processed cheese. It tastes fresh and zesty from the use of coriander and lemon. Olive oil and cashews make it creamy. I have used clotted cream or malai to make it creamier but it tastes great even without it. Adding nuts is a good way to get the micro-nutrients, it would be great to use a mix of nuts.
For 4 servings,
Pasta -Around 250 gm
Coriander or cilantro- 1 bunch roughly chopped
Garlic- as much as you like
Cashews (or walnuts or pine nuts)- 1/2 cup
Salt - as per taste
Black pepper - 1 tsp
Juice of 1.5 lemon (adjust as per taste)
Olive oil 1/2 cup
Green chillis- 2 nos (adjust as per taste)
Malai (clotted cream of milk)- 1 Tbsp (optional, as a substitute to processed cheese)
Vegan: Omit clotted cream
Dairy-free: avoid clotted cream
Gluten-free: use gluten-free pasta
Sorry, I said HOT in the video, it should be WARM.
Shop the ingredients from https://amzn.to/3CH8AdT
Visit the blog at www.quirkycook.in
It's Jimikand or Suran or Elephant Foot Yam. Have you tried it ever?
09/10/2021
Affogato (pronounced: a·fuh·gaa·tuh) is an Italian dessert which literally means "drowned". Just pour a shot of espresso over a scoop of vanilla gelato (ice cream) and you are done! Hot espresso melts the ice cream and you have a cold coffee. So, are you going to eat it or slurp it?
The outcome is simply stunning! Toppings are completely optional, yet highly customisable.
Its a gluten-free recipe.
Vegan: opt vegan ice cream
Nut-free: Remove Nuts
Dairy-free: Pick appropriate Ice cream
Here I am sharing with you how to make an amazing Affogato using Instant Coffee.
It is the most effortless yet elegant dessert that you can make. Check out the recipe: https://www.quirkycook.in/beverages/affogato
Did you see the recipe video yet?
https://m.facebook.com/story.php?story_fbid=174091228207588&id=112464457703599
If you tried this recipe, do tag us on Instagram or .swadanusar on FB, we love hearing from you.
Have you tried it before or is it new to you? Are you going to slurp it or eat it? Do you know any friend who would love this dessert? Do tell us in the comments ❤️
Shop your ingredients from:
https://amzn.to/3CH8AdT
Sabudana Tikki/ Vada/ Cutlet with Peanut Chutney
Fasting special food… ‘Coz we love feasting on fasting day! Hahaha
These are one of my favourite food while fasting- very filling and tasty- who is counting the calories anyways?
*To ensure that its crisp:
1. Drain the water from sabudana well for atleast half an hour.
2. Use potatoes to "form" the tikki, don't use too much of potato. 1 part of soaked (and drained) sabudana and 1 part of (boiled and grated) potatoes works well
3. Keep the tikki in fridge for atleast half an hour for it to set.
4. Deep frying. Do not try to shallow fry or pan fry and then think it would give you crunchy texture, it wont work.
While grinding chutney, make sure that the peanuts are submerged in water. You want a chutney and not peanut butter.
This beautiful plate is from Yellowmarigold.in (not sponsored)
Akshay Madan Designer
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