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FABulous

recipes collab

Over 250 talented bakers join hands to curate 450+ tried and tested recipes, to create a trusted keepsake for all foodies.

Ritu Nanda

Tickling Taste Buds by Ritu Nanda Nasik India

I am Ritu Nanda..a baking enthusiast and entrepreneur at Tickling Taste Buds by Ritu Nanda...a cozy little home bakery. My baking Read more

I am Ritu Nanda..a baking enthusiast and entrepreneur at Tickling Taste Buds by Ritu Nanda...a cozy little home bakery. My baking journey has been really interesting as I never thought I would become a Homebaker when I started. I had always been a passionate cook and cooking fancy food of different cuisines has always taken to my fancy. It was always a great pleasure for me to cook lip smacking dishes for my family and friends for over the past couple of years from now. Gradually, when I realised that I should work upon specialising my skills, I found that I couldn’t take my eyes off the beautiful cakes and desserts created by some immensely talented ladies around me. That’s when I got into Baking Cakes. Truly said There’s no shortcut to success, one has to take the stairs. So I started practising the art of baking..I am where I am because of endless hours of hard work, passion, patience and love for baking. I am blessed to have a great family support and hence there has been no looking back since then. The journey till now has been an exciting one with a mix of a wide variety of cakes and bakes that I do now. I make Cream cakes and Fondant too with sugar flowers which I absolutely love making. I make cakes for every occasion and also take orders for Hampers consisting of freshly baked goodies. A very important part of my baking experience is the use of different flavours by Fab Flavours Pvt. Ltd. They definitely take my cakes and bakes to another level, be it sweet or savoury, they have a flavour in stock for every flavour you think of. I feel blessed to be chosen as one amongst many extremely talented baker friends to share my recipes using Fab Flavours. Thank you so much Hema Chhabra and Gurnish Chhabra for giving me this great opportunity and I absolutely loved doing every bit of it. I am super excited to share three of my favourite recipes hereRead less

Soups
  • Serves: 2
  • Prep time: 30 min

1:

  • Fab Premium Oil Soluble Cream Cheese Flavour: (4 drops)
  • bowl frozen sweet corn1
  • small sized onion1
  • cloves of garlic5-6
  • Few basil leaves-
  • Amul butter1 tbsp
  • Assorted Cheeses of your choice (4 to 5 small chunks)
  • Olive oil1 tbsp
  • Salt, Pepper, Oregano to Taste-
  • Popcorns as accompaniment-
  • Vegetable stock 250 ml
  • Milk 50 ml

1:

  • Take a heavy bottom pan and add butter and oil in it and let it heat on low flame.
  • Do not heat too much.
  • Throw in garlic and let it sweat.
  • Next add onions and as they turn translucent add corn and stir for a while.
  • Cover the pan for two minutes.
  • Now open it and add salt, pepper and oregano.
  • Turn off the flame.
  • Let this cool for a while then blend into a fine purée consistently adding milk to it, can also add some stock for fine blending.
  • Sieve this mixture in the pan making sure the roughage of corn gets strained and bring this mixture to a boil on medium high flame.
  • Add more stock until you are happy with the consistency of the soup.
  • Check the salt.
  • Turn off the flame.
  • Add Fab Premium Oil Soluble Cream Cheese Flavour very few drops and keep checking till you are happy with the cheesy flavour and stir nicely.
  • Serve this soup hot garnished with extra virgin olive oil, assorted cheese chunks and basil leaves..

Ritu Nanda

Tickling Taste Buds by Ritu Nanda Nasik India

I am Ritu Nanda..a baking enthusiast and entrepreneur at Tickling Taste Buds by Ritu Nanda...a cozy little home bakery. My baking Read more

I am Ritu Nanda..a baking enthusiast and entrepreneur at Tickling Taste Buds by Ritu Nanda...a cozy little home bakery. My baking journey has been really interesting as I never thought I would become a Homebaker when I started. I had always been a passionate cook and cooking fancy food of different cuisines has always taken to my fancy. It was always a great pleasure for me to cook lip smacking dishes for my family and friends for over the past couple of years from now. Gradually, when I realised that I should work upon specialising my skills, I found that I couldn’t take my eyes off the beautiful cakes and desserts created by some immensely talented ladies around me. That’s when I got into Baking Cakes. Truly said There’s no shortcut to success, one has to take the stairs. So I started practising the art of baking..I am where I am because of endless hours of hard work, passion, patience and love for baking. I am blessed to have a great family support and hence there has been no looking back since then. The journey till now has been an exciting one with a mix of a wide variety of cakes and bakes that I do now. I make Cream cakes and Fondant too with sugar flowers which I absolutely love making. I make cakes for every occasion and also take orders for Hampers consisting of freshly baked goodies. A very important part of my baking experience is the use of different flavours by Fab Flavours Pvt. Ltd. They definitely take my cakes and bakes to another level, be it sweet or savoury, they have a flavour in stock for every flavour you think of. I feel blessed to be chosen as one amongst many extremely talented baker friends to share my recipes using Fab Flavours. Thank you so much Hema Chhabra and Gurnish Chhabra for giving me this great opportunity and I absolutely loved doing every bit of it. I am super excited to share three of my favourite recipes hereRead less

Soups
  • Serves: 2
  • Prep time: 30 min

1:

  • Fab Premium Oil Soluble Cream Cheese Flavour: (4 drops)
  • bowl frozen sweet corn1
  • small sized onion1
  • cloves of garlic5-6
  • Few basil leaves-
  • Amul butter1 tbsp
  • Assorted Cheeses of your choice (4 to 5 small chunks)
  • Olive oil1 tbsp
  • Salt, Pepper, Oregano to Taste-
  • Popcorns as accompaniment-
  • Vegetable stock 250 ml
  • Milk 50 ml

1:

  • Take a heavy bottom pan and add butter and oil in it and let it heat on low flame.
  • Do not heat too much.
  • Throw in garlic and let it sweat.
  • Next add onions and as they turn translucent add corn and stir for a while.
  • Cover the pan for two minutes.
  • Now open it and add salt, pepper and oregano.
  • Turn off the flame.
  • Let this cool for a while then blend into a fine purée consistently adding milk to it, can also add some stock for fine blending.
  • Sieve this mixture in the pan making sure the roughage of corn gets strained and bring this mixture to a boil on medium high flame.
  • Add more stock until you are happy with the consistency of the soup.
  • Check the salt.
  • Turn off the flame.
  • Add Fab Premium Oil Soluble Cream Cheese Flavour very few drops and keep checking till you are happy with the cheesy flavour and stir nicely.
  • Serve this soup hot garnished with extra virgin olive oil, assorted cheese chunks and basil leaves..

Pooja Karmele

Artisan Cakes India Hyderabad India

I have always loved baking and cooking in general. What started as a fun surprise for my family soon became a hobby and then caree Read more

I have always loved baking and cooking in general. What started as a fun surprise for my family soon became a hobby and then career. Though I have never taken any professional training I have learnt a lot through books and internet. Practice makes a man perfect and I really believe in it. In 2013 I started my venture as Artisan Cakes India. It has been quite a journey since. I take pride in creating and customizing my cakes , desserts and other savory products using only quality ingredients. It makes me happy to be a part of people's happy memories.Read less

Soups
  • Serves: 4-6
  • Prep time: 45 min

1:

  • butter for sautéing2 Tablespoons
  • onion, chopped1 large
  • butter, melted for soup1/2 cup
  • all purpose flour1/2 cup
  • half and half cups chicken broth or vegetable stock4 cups
  • fresh broccoli500 gm
  • carrots, julienned2 cups
  • Salt and pepper-
  • sharp cheddar cheese grated350gm
  • Fab Premium Oil Soluble Cheddar Cheese flavor1Tsp

1:

  • Sauté onion in butter.
  • Set aside.
  • Whisk butter and flour over medium heat for 3-5 minutes.
  • Stir constantly Add chicken stock, you can also use vegetable stock still whisking.
  • Simmer for about 20 minutes.
  • Now add broccoli, carrots and sautéed onions.
  • Cook over low heat until veggies are tender, about 20-25 minutes.
  • Add salt and pepper.
  • The soup will thicken slowly.
  • Carefully transfer soup mixture to a blender or food processor to blend.
  • You can use an immersion blender, which is what I used and blend to your desired consistency.
  • Return soup to pot and then place on low heat and add cheese and Fab Premium Oil Soluble Cheddar Cheese at this point in time.
  • Stir until the cheese has completely melted and blended.
  • Serve..

Pooja Karmele

Artisan Cakes India Hyderabad India

I have always loved baking and cooking in general. What started as a fun surprise for my family soon became a hobby and then caree Read more

I have always loved baking and cooking in general. What started as a fun surprise for my family soon became a hobby and then career. Though I have never taken any professional training I have learnt a lot through books and internet. Practice makes a man perfect and I really believe in it. In 2013 I started my venture as Artisan Cakes India. It has been quite a journey since. I take pride in creating and customizing my cakes , desserts and other savory products using only quality ingredients. It makes me happy to be a part of people's happy memories.Read less

Soups
  • Serves: 4-6
  • Prep time: 45 min

1:

  • butter for sautéing2 Tablespoons
  • onion, chopped1 large
  • butter, melted for soup1/2 cup
  • all purpose flour1/2 cup
  • half and half cups chicken broth or vegetable stock4 cups
  • fresh broccoli500 gm
  • carrots, julienned2 cups
  • Salt and pepper-
  • sharp cheddar cheese grated350gm
  • Fab Premium Oil Soluble Cheddar Cheese flavor1Tsp

1:

  • Sauté onion in butter.
  • Set aside.
  • Whisk butter and flour over medium heat for 3-5 minutes.
  • Stir constantly Add chicken stock, you can also use vegetable stock still whisking.
  • Simmer for about 20 minutes.
  • Now add broccoli, carrots and sautéed onions.
  • Cook over low heat until veggies are tender, about 20-25 minutes.
  • Add salt and pepper.
  • The soup will thicken slowly.
  • Carefully transfer soup mixture to a blender or food processor to blend.
  • You can use an immersion blender, which is what I used and blend to your desired consistency.
  • Return soup to pot and then place on low heat and add cheese and Fab Premium Oil Soluble Cheddar Cheese at this point in time.
  • Stir until the cheese has completely melted and blended.
  • Serve..

Archana Manoj

CAKESNBAKES GURUGRAM INDIA

My name is Archana Manoj and I discovered my passion for baking during our short stint in the US. My husband’s work took us the Read more

My name is Archana Manoj and I discovered my passion for baking during our short stint in the US. My husband’s work took us there and while I was fighting boredom with popular web series and other mundane stuff, I saw one of my friends bake a cake for her 2 yr old son and that ignited the spark in me. I started to research about basics of baking and soon saw myself registering for a 15 days training program organized by a popular brand in the US. Beyond the certification that I receive, I walked away with a keen desire to learn more and experiment with new baking techniques. US also gave me a chance to take a closer look at all the fancy tools and little gadgets which help fine tune your baking skills. The US stint ended, and we headed back to India to our home in Mumbai. The passion for baking only got bigger and better and I started spreading the word within my friends’ network about taking Custom made theme cakes orders. One thing led to the other and over the last 7 years I would have made 1000+ cakes. I am thankful to my customers for all the encouragement and positive feedback that I have received all over the years. With our move to Gurugram earlier this year, I am settling in and am continuing my baking journey. Baking has not only taught me where your passion can take you but also has introduced to some wonderful friends who are a real delight to hang around with and talk endlessly about your most favourite topic. While I did all this, I also did win the Thane Bakers event held by the Times of India, Thane in 20. The improvement journey continues and I am glad to have created some wonderful memories for my family and friends. Read less

Beverages
  • Serves: 1
  • Prep time: 10 min

1:

  • Milk½ Cup
  • Vanilla Ice-cream75 gms
  • Banana (Diced and Frozen)1
  • Fresh Pineapple½ Cup
  • Fab Oil Soluble Coconut Flavour4 drops
  • Fresh Coconut for garnish on top-

1:

  • Put all the above in a smoothie mixer and blitz until well blended.
  • Transfer the smoothie in a tall glass, garnish with fresh grated coconut and serve chilled.

Archana Manoj

CAKESNBAKES GURUGRAM INDIA

My name is Archana Manoj and I discovered my passion for baking during our short stint in the US. My husband’s work took us the Read more

My name is Archana Manoj and I discovered my passion for baking during our short stint in the US. My husband’s work took us there and while I was fighting boredom with popular web series and other mundane stuff, I saw one of my friends bake a cake for her 2 yr old son and that ignited the spark in me. I started to research about basics of baking and soon saw myself registering for a 15 days training program organized by a popular brand in the US. Beyond the certification that I receive, I walked away with a keen desire to learn more and experiment with new baking techniques. US also gave me a chance to take a closer look at all the fancy tools and little gadgets which help fine tune your baking skills. The US stint ended, and we headed back to India to our home in Mumbai. The passion for baking only got bigger and better and I started spreading the word within my friends’ network about taking Custom made theme cakes orders. One thing led to the other and over the last 7 years I would have made 1000+ cakes. I am thankful to my customers for all the encouragement and positive feedback that I have received all over the years. With our move to Gurugram earlier this year, I am settling in and am continuing my baking journey. Baking has not only taught me where your passion can take you but also has introduced to some wonderful friends who are a real delight to hang around with and talk endlessly about your most favourite topic. While I did all this, I also did win the Thane Bakers event held by the Times of India, Thane in 20. The improvement journey continues and I am glad to have created some wonderful memories for my family and friends. Read less

Beverages
  • Serves: 1
  • Prep time: 10 min

1:

  • Milk½ Cup
  • Vanilla Ice-cream75 gms
  • Banana (Diced and Frozen)1
  • Fresh Pineapple½ Cup
  • Fab Oil Soluble Coconut Flavour4 drops
  • Fresh Coconut for garnish on top-

1:

  • Put all the above in a smoothie mixer and blitz until well blended.
  • Transfer the smoothie in a tall glass, garnish with fresh grated coconut and serve chilled.

Dr. RB Sudha

Choco Fantasy Training Hyderabad India

Hi ,I am Dr RB Sudha: Astrologer,cake & pastry artist and Trainer From India. A Mother of three sons and a self made person with Read more

Hi ,I am Dr RB Sudha: Astrologer,cake & pastry artist and Trainer From India. A Mother of three sons and a self made person with over a decade of experience in teaching having doctorate in Astrology and several Certifications in Baking,Chocolate making. I love making sugar dolls and 3d sculpting figures.Currently conducting Baking,Decoration and Patisserie workshops in Hyderabad India.I have been Featured in Several international websites,CakesDecor,News paper,cake masters mag and many Tv Programmes. I love participating in international collabrations. I beleive Collabrations gives a opportunity to grow as an artist and to learn new techniques. I conduct workshops on Baking Patisserie Chocolates(pure also) Cocoa Butter Coloring Bean to bar Icing Fudges Macrons Eggless Bakes Brownies Jar Desserts Eggless Desserts Fondant Wedding Cakes Granola bars Icecreams Breads Cosmetics Soaps(all processes) Eye Makeup Mineral makeup Lipsticks Bath bombs Creams & Lotions Perfumes Talc Kajal Saree Draping Candle Making Etc.Read less

Beverages
  • Serves: 2-3
  • Prep time: 15 min plus overnight soaking of nuts plus
  • Finishing Time: Chilling porridge overnight

1:

  • chia seeds4tbsps
  • nut milk2 cups
  • Fab Premium Oil Soluble Chai Masala Flavour1/2 tsp
  • Fab 100% Natural Ginger Extract3 to 4 drops
  • Honey2tbsps

2: To Make Nut Milk

  • Nuts(I used Kaju)1cup
  • water3cups
  • Fab Premium Oil Soluble Chai Masala Flavour1/2 tsp

1:

  • Take 2 cups nut milk,add honey and chia seeds.
  • Mix well using your processor.
  • Add Fab chai masala flavor and Fab Ginger extract Add Goji Berries which are considered as Super food Chill overnight,Enjoy eating this healthy and natural power packed sweet porridge Next morning .Garnish with Fruits of your choice.
  • Enjoy !!!.

2: To Make Nut Milk

  • Soak Nuts in 2 cups of water overnight,wash well then process in a food processor with 3 cups of water.
  • Strain this milk using cheese cloth.
  • Add 2 tbsps of honey and 1/4 tsp of Fab Chai masala to flavour your nut milk,Chill for 2 hrs .Enjoy.

Dr. RB Sudha

Choco Fantasy Training Hyderabad India

Hi ,I am Dr RB Sudha: Astrologer,cake & pastry artist and Trainer From India. A Mother of three sons and a self made person with Read more

Hi ,I am Dr RB Sudha: Astrologer,cake & pastry artist and Trainer From India. A Mother of three sons and a self made person with over a decade of experience in teaching having doctorate in Astrology and several Certifications in Baking,Chocolate making. I love making sugar dolls and 3d sculpting figures.Currently conducting Baking,Decoration and Patisserie workshops in Hyderabad India.I have been Featured in Several international websites,CakesDecor,News paper,cake masters mag and many Tv Programmes. I love participating in international collabrations. I beleive Collabrations gives a opportunity to grow as an artist and to learn new techniques. I conduct workshops on Baking Patisserie Chocolates(pure also) Cocoa Butter Coloring Bean to bar Icing Fudges Macrons Eggless Bakes Brownies Jar Desserts Eggless Desserts Fondant Wedding Cakes Granola bars Icecreams Breads Cosmetics Soaps(all processes) Eye Makeup Mineral makeup Lipsticks Bath bombs Creams & Lotions Perfumes Talc Kajal Saree Draping Candle Making Etc.Read less

Beverages
  • Serves: 2-3
  • Prep time: 15 min plus overnight soaking of nuts plus
  • Finishing Time: Chilling porridge overnight

1:

  • chia seeds4tbsps
  • nut milk2 cups
  • Fab Premium Oil Soluble Chai Masala Flavour1/2 tsp
  • Fab 100% Natural Ginger Extract3 to 4 drops
  • Honey2tbsps

2: To Make Nut Milk

  • Nuts(I used Kaju)1cup
  • water3cups
  • Fab Premium Oil Soluble Chai Masala Flavour1/2 tsp

1:

  • Take 2 cups nut milk,add honey and chia seeds.
  • Mix well using your processor.
  • Add Fab chai masala flavor and Fab Ginger extract Add Goji Berries which are considered as Super food Chill overnight,Enjoy eating this healthy and natural power packed sweet porridge Next morning .Garnish with Fruits of your choice.
  • Enjoy !!!.

2: To Make Nut Milk

  • Soak Nuts in 2 cups of water overnight,wash well then process in a food processor with 3 cups of water.
  • Strain this milk using cheese cloth.
  • Add 2 tbsps of honey and 1/4 tsp of Fab Chai masala to flavour your nut milk,Chill for 2 hrs .Enjoy.

Pooja Karmele

Artisan Cakes India Hyderabad India

I have always loved baking and cooking in general. What started as a fun surprise for my family soon became a hobby and then caree Read more

I have always loved baking and cooking in general. What started as a fun surprise for my family soon became a hobby and then career. Though I have never taken any professional training I have learnt a lot through books and internet. Practice makes a man perfect and I really believe in it. In 2013 I started my venture as Artisan Cakes India. It has been quite a journey since. I take pride in creating and customizing my cakes , desserts and other savory products using only quality ingredients. It makes me happy to be a part of people's happy memories.Read less

Beverages
  • Serves: 1
  • Prep time: 10 min

1:

  • vanilla ice cream200 ML
  • milk50 ML
  • Whipping cream30 ML
  • banana fully ripe2 Big
  • Fab Premium Oil Soluble Ripe Banana Flavor1/2 teaspoon
  • Fab Premium Oil Soluble Rich Caramel Sauce Flavor1/2 teaspoon
  • Simple syrup2 teaspoon

1:

  • Take a jar pour chilled milk 50 ml.
  • Add 200 ml vanilla ice cream.
  • Add 30 ml whipping cream.
  • Blend for 30 sec at medium speed.
  • Than add 1 & 1/2 banana,Fab Premium Oil Soluble Rich Caramel Sauce Flavor and Fab Premium Oil Soluble Ripe Banana Flavor, blend it for 30 sec.
  • Your Delicious banana caramel milkshake is ready.
  • Optional: Swirl with whipped cream on top add some banana chunk , drizzle some caramel sauce for the star dining serving.
  • Serve for one person..

Pooja Karmele

Artisan Cakes India Hyderabad India

I have always loved baking and cooking in general. What started as a fun surprise for my family soon became a hobby and then caree Read more

I have always loved baking and cooking in general. What started as a fun surprise for my family soon became a hobby and then career. Though I have never taken any professional training I have learnt a lot through books and internet. Practice makes a man perfect and I really believe in it. In 2013 I started my venture as Artisan Cakes India. It has been quite a journey since. I take pride in creating and customizing my cakes , desserts and other savory products using only quality ingredients. It makes me happy to be a part of people's happy memories.Read less

Beverages
  • Serves: 1
  • Prep time: 10 min

1:

  • vanilla ice cream200 ML
  • milk50 ML
  • Whipping cream30 ML
  • banana fully ripe2 Big
  • Fab Premium Oil Soluble Ripe Banana Flavor1/2 teaspoon
  • Fab Premium Oil Soluble Rich Caramel Sauce Flavor1/2 teaspoon
  • Simple syrup2 teaspoon

1:

  • Take a jar pour chilled milk 50 ml.
  • Add 200 ml vanilla ice cream.
  • Add 30 ml whipping cream.
  • Blend for 30 sec at medium speed.
  • Than add 1 & 1/2 banana,Fab Premium Oil Soluble Rich Caramel Sauce Flavor and Fab Premium Oil Soluble Ripe Banana Flavor, blend it for 30 sec.
  • Your Delicious banana caramel milkshake is ready.
  • Optional: Swirl with whipped cream on top add some banana chunk , drizzle some caramel sauce for the star dining serving.
  • Serve for one person..

Shalu Jain

Dubai UAE

Hello!! I am Shalu Jain, a passionate home chef and food blogger. I believe that Cooking is the recipe of Love marinated in Passi Read more

Hello!! I am Shalu Jain, a passionate home chef and food blogger. I believe that Cooking is the recipe of Love marinated in Passion. Born in “Dilwalon ki Dilli” and brought up in Chandni Chowk initially, it was not hard for me to understand that my passion for cooking was nothing but natural. Now settled in Dubai among more than 150 nationalities, I am inspired to abundantly push my understanding of the food culture of other countries and try my hand at them within my limits of Vegetarianism. My blog "Sunnyfamilykitchenette.com" is the tool I use to spread the knowledge I have gained throughout the years. Being a Vegetarian might seem a limitation to some but I take this as a challenge, as it gives me a chance to invent something new everyday with limited resources. Some of the recipes available on my blog are my own creation, some are my versions of famous dishes and I cook these regularly in my kitchen, and few I have learnt from great cooks around me like my mom, sister, aunts, mom-in-law, sis-in-law and friends. I would describe my blog as very simple, with all the recipes being explained in a very comprehensive yet easy-to-understand way. It's like my very own recipe-book. I love making fusion dishes. Giving twists to traditional tastes is what excites my experimental mind. Apart from my site/ blog you can follow my food journey on- Facebook- https://www.facebook.com/sunnyfamilykitchenette/?eid=ARBhfqdHEYDhxbIOwo48lzR-wtipW-LhX22C7PQM7WI5SQj8lTkTh36V9FoAwuq5oM0DXOvHi5f3TrjR On Instagram- https://www.instagram.com/sunnyfamilykitchenette/ On Pinterest- https://www.pinterest.com/shalusworld/ Though I have been a foodie throughout my life, I started documenting or blogging my creations in August 2015. My friends and family members pushed me to showcase my skills and so I started a blog. Since then I haven't looked back. I blog because not only does it satisfy my culinary interests, but it also enhances my creative side. Creating a recipe and then presenting it in a tasteful way is an art. And for that I get tons and tons of compliments which become my motivation and encouragement. My food journey is adorned with several awards and prizes too. Though they might not be very big, but my soul feels satiated. ~Through Facebook foodie groups, I have won several prizes in culinary competitions- jewellery, clothing, hampers, homeware stuff, kitchenware stuff and even an Electric Cooker. ~Got featured in a recipe book collaboration by a famous Facebook foodie group. ~I got selected for a reality cookery TV show called Foodshala (In UAE), which is on the lines of Masterchef. The judges were super impressed by my innovative dishes. I was among the top 12 contestants chosen from around 300+ contestants. ~l have participated in Dubai CA chapter Annual Day’s food competition, where both my dishes Katori Chaat and Mango Rabdi were appreciated by Judges. I got first prize in both the categories, Chaat & snacks and Desserts. I am very grateful to Hema Chabbra for considering me for this great collaboration. Though mine was a very late decision but still she accommodated me and promptly cleared all my doubts. I enjoyed chatting with her regarding the flavors selection. Her excitement on my flavors selection pushed me to give my best for this event. While going through the Flavors List, I must say I was floored to see some amazing flavors. My tastebuds were tingling. After lots of brainstorming finally I decided on my recipes and accordingly selected the flavors. I wanted to give the flavors a twist and hence created few fusion dishes. My friends and family loved them all. Though all the flavors were very good but the flavors which I loved the most are Cotton Candy, Saffron extract and Indian Paan beeda. The recipes which I decided to make the flavors for the respective recipes are- 1) Cotton Candy Mahalabia- COTTON CANDY Flavor 2) Nariyal Ladoos or Coconut Ladoos with different flavorings- a. THANDAI b. BERRY BLAST c. FRESH PINEAPPLE d. INDIAN PAAN BEEDA 3)Kesariya Delight or Saffron Delight- FAB SAFFRON EXTRACTRead less

Beverages
  • Serves: 1-2
  • Prep time: 5min

1:

  • FAB 100% NATURAL WATER SOLUBLE SAFFRON EXTRACT2.5 ml
  • Rose Water5 ml
  • Sprite200 ml
  • Ice, crushed-

1:

  • In a tall glass put some crushed ice.
  • Top it with Saffron extract.
  • Next, add Rose water.
  • Let this mix stand for 1-2 minutes so that flavours get mixed.
  • No need to stir it.
  • After that add in chilled Sprite.
  • Add some more ice.
  • Serve immediately or else it will lose its fizz.
  • Enjoy the royal treat!.

Shalu Jain

Dubai UAE

Hello!! I am Shalu Jain, a passionate home chef and food blogger. I believe that Cooking is the recipe of Love marinated in Passi Read more

Hello!! I am Shalu Jain, a passionate home chef and food blogger. I believe that Cooking is the recipe of Love marinated in Passion. Born in “Dilwalon ki Dilli” and brought up in Chandni Chowk initially, it was not hard for me to understand that my passion for cooking was nothing but natural. Now settled in Dubai among more than 150 nationalities, I am inspired to abundantly push my understanding of the food culture of other countries and try my hand at them within my limits of Vegetarianism. My blog "Sunnyfamilykitchenette.com" is the tool I use to spread the knowledge I have gained throughout the years. Being a Vegetarian might seem a limitation to some but I take this as a challenge, as it gives me a chance to invent something new everyday with limited resources. Some of the recipes available on my blog are my own creation, some are my versions of famous dishes and I cook these regularly in my kitchen, and few I have learnt from great cooks around me like my mom, sister, aunts, mom-in-law, sis-in-law and friends. I would describe my blog as very simple, with all the recipes being explained in a very comprehensive yet easy-to-understand way. It's like my very own recipe-book. I love making fusion dishes. Giving twists to traditional tastes is what excites my experimental mind. Apart from my site/ blog you can follow my food journey on- Facebook- https://www.facebook.com/sunnyfamilykitchenette/?eid=ARBhfqdHEYDhxbIOwo48lzR-wtipW-LhX22C7PQM7WI5SQj8lTkTh36V9FoAwuq5oM0DXOvHi5f3TrjR On Instagram- https://www.instagram.com/sunnyfamilykitchenette/ On Pinterest- https://www.pinterest.com/shalusworld/ Though I have been a foodie throughout my life, I started documenting or blogging my creations in August 2015. My friends and family members pushed me to showcase my skills and so I started a blog. Since then I haven't looked back. I blog because not only does it satisfy my culinary interests, but it also enhances my creative side. Creating a recipe and then presenting it in a tasteful way is an art. And for that I get tons and tons of compliments which become my motivation and encouragement. My food journey is adorned with several awards and prizes too. Though they might not be very big, but my soul feels satiated. ~Through Facebook foodie groups, I have won several prizes in culinary competitions- jewellery, clothing, hampers, homeware stuff, kitchenware stuff and even an Electric Cooker. ~Got featured in a recipe book collaboration by a famous Facebook foodie group. ~I got selected for a reality cookery TV show called Foodshala (In UAE), which is on the lines of Masterchef. The judges were super impressed by my innovative dishes. I was among the top 12 contestants chosen from around 300+ contestants. ~l have participated in Dubai CA chapter Annual Day’s food competition, where both my dishes Katori Chaat and Mango Rabdi were appreciated by Judges. I got first prize in both the categories, Chaat & snacks and Desserts. I am very grateful to Hema Chabbra for considering me for this great collaboration. Though mine was a very late decision but still she accommodated me and promptly cleared all my doubts. I enjoyed chatting with her regarding the flavors selection. Her excitement on my flavors selection pushed me to give my best for this event. While going through the Flavors List, I must say I was floored to see some amazing flavors. My tastebuds were tingling. After lots of brainstorming finally I decided on my recipes and accordingly selected the flavors. I wanted to give the flavors a twist and hence created few fusion dishes. My friends and family loved them all. Though all the flavors were very good but the flavors which I loved the most are Cotton Candy, Saffron extract and Indian Paan beeda. The recipes which I decided to make the flavors for the respective recipes are- 1) Cotton Candy Mahalabia- COTTON CANDY Flavor 2) Nariyal Ladoos or Coconut Ladoos with different flavorings- a. THANDAI b. BERRY BLAST c. FRESH PINEAPPLE d. INDIAN PAAN BEEDA 3)Kesariya Delight or Saffron Delight- FAB SAFFRON EXTRACTRead less

Beverages
  • Serves: 1-2
  • Prep time: 5min

1:

  • FAB 100% NATURAL WATER SOLUBLE SAFFRON EXTRACT2.5 ml
  • Rose Water5 ml
  • Sprite200 ml
  • Ice, crushed-

1:

  • In a tall glass put some crushed ice.
  • Top it with Saffron extract.
  • Next, add Rose water.
  • Let this mix stand for 1-2 minutes so that flavours get mixed.
  • No need to stir it.
  • After that add in chilled Sprite.
  • Add some more ice.
  • Serve immediately or else it will lose its fizz.
  • Enjoy the royal treat!.

Bhavika Rawlyani

R S CAKES & CHOCOLATES. HYDERABAD INDIA

Hi, Glad to introduce myself, Bhavika Home baker, Recipe developer,& chef at R S CAKES & CHOCOLATES. Right from my teenage years, Read more

Hi, Glad to introduce myself, Bhavika Home baker, Recipe developer,& chef at R S CAKES & CHOCOLATES. Right from my teenage years, I have been passionate about baking and trying out new flavours and ingredients to get something different and out of the box Flavour which would stand out from the regular recipes. I started my journey of baking during my teens, Learnt Professional Baking from a Reputed Institute and developed my knowledge from different courses which helped me to start my own business . Initially ,I started making and crafting cakes, cupcakes, cookies & chocolates for my friends & by word of mouth in friend circles. Later I started my own page on Facebook and Instagram namely- R S Cakes and Chocolates . With the support of my family, I was able to expand my business and I started giving classes, and conducting events and workshops to all different age groups and communities. It was a very great experience for me when I conducted class of Eggless Baking at The Baker’s Technology Fair and was overwhelmed when I was rewarded for the same. I specialize in pure veg baking -Birthday cakes, Cup Cakes, Brownies, Cookies, Desserts, Healthy Bakes and Varieties of Chocolates . Lastly, FAB FLAVOURS has been a Great Support to me and the Association has definitely taught me a lot of new innovative ideas and concepts to be done with the flavours . It is like a boon to all the Bakers , to get so many excellent and extraordinary Flavours . With so many different variants of flavours , one can excel in all kinds of baking and cooking. It is giving us the opportunity to understand the use of flavours in all different categories of cooking and baking etc. The outcome of the flavours and combinations are really very extra-ordinarily amazing and excellent . It has been a very good experience with FAB FLAVOURS for me and very glad to have it . I thank Hema for giving me an opportunity to showcase my work using Fab Flavours.Read less

Appetizers
  • Serves: 4-6
  • Prep time: 20 min Plus 60-90 min Proofing
  • Baking time ,Temp: 190°C Until Done

1:

  • Gluten free flour80 gms
  • Himalayan Pink Salt1 gm
  • Instant Yeast5 gm
  • warm water45 ml
  • Honey / Coconut Sugar5 gm
  • Coconut Oil10 gm
  • Sesame Seeds1 Teaspoon
  • Chopped Curry leavesfew
  • Fab Premium Oil Soluble Curry Patta (Curry Leaves) Flavour¼ tsp

1:

  • First in a small bowl mix the yeast, water and coconut sugar.
  • Set the mixture till bubbles appear.
  • Take a large bowl and combine flour and salt.
  • Later, add the yeast mixture and knead till the dough comes together.
  • Then, add oil, Fab Premium Oil Soluble Curry Patta Flavour and knead upto 10-15 minutes till the dough becomes soft.
  • Later, grease the bowl with oil and place the dough.
  • It is necessary to cover the dough and allow to prove for 60-90 minutes approx.
  • Once the dough is set, roll out and sprinkle some curry leaves and sesame seeds.
  • Cut the ready dough into triangle shapes.
  • Prick the ready dough with a fork.
  • While the dough is getting ready, preheat the oven.
  • Once the oven is preheated, bake the dough at 190°C until the edges are golden brown.
  • Serve these crackers with a walnut pesto dip.

Bhavika Rawlyani

R S CAKES & CHOCOLATES. HYDERABAD INDIA

Hi, Glad to introduce myself, Bhavika Home baker, Recipe developer,& chef at R S CAKES & CHOCOLATES. Right from my teenage years, Read more

Hi, Glad to introduce myself, Bhavika Home baker, Recipe developer,& chef at R S CAKES & CHOCOLATES. Right from my teenage years, I have been passionate about baking and trying out new flavours and ingredients to get something different and out of the box Flavour which would stand out from the regular recipes. I started my journey of baking during my teens, Learnt Professional Baking from a Reputed Institute and developed my knowledge from different courses which helped me to start my own business . Initially ,I started making and crafting cakes, cupcakes, cookies & chocolates for my friends & by word of mouth in friend circles. Later I started my own page on Facebook and Instagram namely- R S Cakes and Chocolates . With the support of my family, I was able to expand my business and I started giving classes, and conducting events and workshops to all different age groups and communities. It was a very great experience for me when I conducted class of Eggless Baking at The Baker’s Technology Fair and was overwhelmed when I was rewarded for the same. I specialize in pure veg baking -Birthday cakes, Cup Cakes, Brownies, Cookies, Desserts, Healthy Bakes and Varieties of Chocolates . Lastly, FAB FLAVOURS has been a Great Support to me and the Association has definitely taught me a lot of new innovative ideas and concepts to be done with the flavours . It is like a boon to all the Bakers , to get so many excellent and extraordinary Flavours . With so many different variants of flavours , one can excel in all kinds of baking and cooking. It is giving us the opportunity to understand the use of flavours in all different categories of cooking and baking etc. The outcome of the flavours and combinations are really very extra-ordinarily amazing and excellent . It has been a very good experience with FAB FLAVOURS for me and very glad to have it . I thank Hema for giving me an opportunity to showcase my work using Fab Flavours.Read less

Appetizers
  • Serves: 4-6
  • Prep time: 20 min Plus 60-90 min Proofing
  • Baking time ,Temp: 190°C Until Done

1:

  • Gluten free flour80 gms
  • Himalayan Pink Salt1 gm
  • Instant Yeast5 gm
  • warm water45 ml
  • Honey / Coconut Sugar5 gm
  • Coconut Oil10 gm
  • Sesame Seeds1 Teaspoon
  • Chopped Curry leavesfew
  • Fab Premium Oil Soluble Curry Patta (Curry Leaves) Flavour¼ tsp

1:

  • First in a small bowl mix the yeast, water and coconut sugar.
  • Set the mixture till bubbles appear.
  • Take a large bowl and combine flour and salt.
  • Later, add the yeast mixture and knead till the dough comes together.
  • Then, add oil, Fab Premium Oil Soluble Curry Patta Flavour and knead upto 10-15 minutes till the dough becomes soft.
  • Later, grease the bowl with oil and place the dough.
  • It is necessary to cover the dough and allow to prove for 60-90 minutes approx.
  • Once the dough is set, roll out and sprinkle some curry leaves and sesame seeds.
  • Cut the ready dough into triangle shapes.
  • Prick the ready dough with a fork.
  • While the dough is getting ready, preheat the oven.
  • Once the oven is preheated, bake the dough at 190°C until the edges are golden brown.
  • Serve these crackers with a walnut pesto dip.

ALPA POOJAN MAJMUDAR

AHMEDABAD INDIA

LOVE MAKING WHIPPED CREAM CAKES, STRUCTURE CAKES, THEME CAKES. ALSO, I AM PASSIONATE ABOUT FUSION DESSERTS. AS MUCH AS I LOVE MAKI Read more

LOVE MAKING WHIPPED CREAM CAKES, STRUCTURE CAKES, THEME CAKES. ALSO, I AM PASSIONATE ABOUT FUSION DESSERTS. AS MUCH AS I LOVE MAKING CAKES, I LOVE COOKING ALL OTHER CUISINES TOO. I BELIEVE IN LEARNING AND TEACHING IS CONTINUOUS PROCESS. THE MORE I TEACH AND SHARE, MORE I LEARN. PASSION OF TEACHING HAS GIVEN ME VARIOUS OPPORTUNITIES IN COOKERY CLUBS AND PERSONAL CLASSES TO SHARE MY SKILLS.Read less

Appetizers
  • Serves: 8-10
  • Prep time: 30 minutes

A SAVOURY DISH MADE USING FAB PREMIUM MUSTARD, CHEDDAR CHEESE AND GARLIC BUTTER FLAVOURS IN BALLS SERVED WITH CREAMY TANGY DIP IN WHICH USED FAB PREMIUM SWEET HONEY AND JALAPENO FLAVOURS.

1:

  • BOILED AND MASHED POTATO 1 CUP
  • BOILED AND C0ARSELY CRUSHED CORN3/4 CUP
  • BOILED CORN¼ CUP
  • GRATED PROCESSED CHEESE1 CUP
  • BOILED PASTA(ANY)1 CUP
  • CORN FLOUR3 TBSP
  • BREAD CRUMBS1 CUP
  • MIXED HERBS¼ TSP
  • CHILLI FLAKES¼ TSP
  • SALT TO TASTE-
  • THICK WHITE SAUCE1/4 CUP
  • FAB PREMIUM OIL SOLUBLE MUSTARD FLAVOUR2-3 DROPS
  • FAB PREMIUM OIL SOLUBLE GARLIC BUTTER FLAVOUR2 DROPS
  • FAB PREMIUM OIL SOLUBLE CHEDDAR CHEESE FLAVOUR3-4 DROPS
  • OIL FOR FRYING-

2: CREAMY JALAPENO DIP

  • HUNG CURD½ CUP
  • FRESH CREAM¼ CUP
  • MAYONNAISE¼ CUP
  • CHOPPED CORIANDER¼ CUP
  • SALT TO TASTE-
  • FAB PREMIUM OIL SOLUBLE SWEET HONEY AND JALAPENO FLAVOURS3-4 DROPS

1:

  • TAKE A BOWL.
  • ADD ALL INGREDIENTS EXCEPT BREAD CRUMBS AND 1 TBSP CORN FLOUR.
  • MAKE THIN SLURRY WITH 1 TBSP OF CORN FLOUR AND WATER.
  • NOW MAKE MEDIUM BALLS OF PASTA MIXTURE.
  • HEAT OIL IN PAN.
  • NOW DIP BALLS IN CORNFLOUR SLURRY AND THEN ROLL IN FRESH BREAD CRUMBS AND DEEP FRY TILL GOLDEN BROWN.
  • SERVE HOT WITH CREAMY JALAPENO DIP.

2: CREAMY JALAPENO DIP

  • MIX ALL INGREDIENTS AND BLEND WITH BLENDER OR MIXER.
  • SERVE .

ALPA POOJAN MAJMUDAR

AHMEDABAD INDIA

LOVE MAKING WHIPPED CREAM CAKES, STRUCTURE CAKES, THEME CAKES. ALSO, I AM PASSIONATE ABOUT FUSION DESSERTS. AS MUCH AS I LOVE MAKI Read more

LOVE MAKING WHIPPED CREAM CAKES, STRUCTURE CAKES, THEME CAKES. ALSO, I AM PASSIONATE ABOUT FUSION DESSERTS. AS MUCH AS I LOVE MAKING CAKES, I LOVE COOKING ALL OTHER CUISINES TOO. I BELIEVE IN LEARNING AND TEACHING IS CONTINUOUS PROCESS. THE MORE I TEACH AND SHARE, MORE I LEARN. PASSION OF TEACHING HAS GIVEN ME VARIOUS OPPORTUNITIES IN COOKERY CLUBS AND PERSONAL CLASSES TO SHARE MY SKILLS.Read less

Appetizers
  • Serves: 8-10
  • Prep time: 30 minutes

A SAVOURY DISH MADE USING FAB PREMIUM MUSTARD, CHEDDAR CHEESE AND GARLIC BUTTER FLAVOURS IN BALLS SERVED WITH CREAMY TANGY DIP IN WHICH USED FAB PREMIUM SWEET HONEY AND JALAPENO FLAVOURS.

1:

  • BOILED AND MASHED POTATO 1 CUP
  • BOILED AND C0ARSELY CRUSHED CORN3/4 CUP
  • BOILED CORN¼ CUP
  • GRATED PROCESSED CHEESE1 CUP
  • BOILED PASTA(ANY)1 CUP
  • CORN FLOUR3 TBSP
  • BREAD CRUMBS1 CUP
  • MIXED HERBS¼ TSP
  • CHILLI FLAKES¼ TSP
  • SALT TO TASTE-
  • THICK WHITE SAUCE1/4 CUP
  • FAB PREMIUM OIL SOLUBLE MUSTARD FLAVOUR2-3 DROPS
  • FAB PREMIUM OIL SOLUBLE GARLIC BUTTER FLAVOUR2 DROPS
  • FAB PREMIUM OIL SOLUBLE CHEDDAR CHEESE FLAVOUR3-4 DROPS
  • OIL FOR FRYING-

2: CREAMY JALAPENO DIP

  • HUNG CURD½ CUP
  • FRESH CREAM¼ CUP
  • MAYONNAISE¼ CUP
  • CHOPPED CORIANDER¼ CUP
  • SALT TO TASTE-
  • FAB PREMIUM OIL SOLUBLE SWEET HONEY AND JALAPENO FLAVOURS3-4 DROPS

1:

  • TAKE A BOWL.
  • ADD ALL INGREDIENTS EXCEPT BREAD CRUMBS AND 1 TBSP CORN FLOUR.
  • MAKE THIN SLURRY WITH 1 TBSP OF CORN FLOUR AND WATER.
  • NOW MAKE MEDIUM BALLS OF PASTA MIXTURE.
  • HEAT OIL IN PAN.
  • NOW DIP BALLS IN CORNFLOUR SLURRY AND THEN ROLL IN FRESH BREAD CRUMBS AND DEEP FRY TILL GOLDEN BROWN.
  • SERVE HOT WITH CREAMY JALAPENO DIP.

2: CREAMY JALAPENO DIP

  • MIX ALL INGREDIENTS AND BLEND WITH BLENDER OR MIXER.
  • SERVE .

Nidhi Chadha

Nidhi's Art Terrace baking and culinary classes Delhi INDIA

Hi myself Nidhi Chadha, blessed with 2 sons, English hons graduate, fashion designer (CAD), Merchandiser in Export house, Turned Read more

Hi myself Nidhi Chadha, blessed with 2 sons, English hons graduate, fashion designer (CAD), Merchandiser in Export house, Turned into a full time Baker, decorator and teacher. Undertake Baking and Culinary classes. We offer a wide range of baking and Culinary delicacies on orders too. Accomplishments 1. Worked with Etv Rajasthan Rasoi se show 2. write recipes for India's most leading magazine Grehshobha and Grehlaxmi 3. Recognized and Awarded by SHRI RAM COLLEGE OF COMMERCE and NAV SRISHTI SEWA SANSTHANRead less

Appetizers
  • Serves: 2-3
  • Prep time: 30 min
  • Baking time ,Temp: 150* °C for 10-12 min

1:

  • cashews½ cup
  • cheese spread 2 tsp
  • SaltPinch
  • black pepper¼ tsp
  • pizza seasoning1 tsp
  • Premium Oil Soluble Pizza flavourFew drops

1:

  • Roast Cashews at 150°C for 5 min.
  • Remove and cool for 2-3 min.
  • Micro cheese spread for 5-7 sec add seasoning and pizza flavor.
  • Coat cashews with this mix.
  • Keep them on a baking tray lined with silpat.
  • Again Roast cashews for 10-12 min till golden brown.
  • Stir in between.
  • Let them cool completely and store in airtight.

Nidhi Chadha

Nidhi's Art Terrace baking and culinary classes Delhi INDIA

Hi myself Nidhi Chadha, blessed with 2 sons, English hons graduate, fashion designer (CAD), Merchandiser in Export house, Turned Read more

Hi myself Nidhi Chadha, blessed with 2 sons, English hons graduate, fashion designer (CAD), Merchandiser in Export house, Turned into a full time Baker, decorator and teacher. Undertake Baking and Culinary classes. We offer a wide range of baking and Culinary delicacies on orders too. Accomplishments 1. Worked with Etv Rajasthan Rasoi se show 2. write recipes for India's most leading magazine Grehshobha and Grehlaxmi 3. Recognized and Awarded by SHRI RAM COLLEGE OF COMMERCE and NAV SRISHTI SEWA SANSTHANRead less

Appetizers
  • Serves: 2-3
  • Prep time: 30 min
  • Baking time ,Temp: 150* °C for 10-12 min

1:

  • cashews½ cup
  • cheese spread 2 tsp
  • SaltPinch
  • black pepper¼ tsp
  • pizza seasoning1 tsp
  • Premium Oil Soluble Pizza flavourFew drops

1:

  • Roast Cashews at 150°C for 5 min.
  • Remove and cool for 2-3 min.
  • Micro cheese spread for 5-7 sec add seasoning and pizza flavor.
  • Coat cashews with this mix.
  • Keep them on a baking tray lined with silpat.
  • Again Roast cashews for 10-12 min till golden brown.
  • Stir in between.
  • Let them cool completely and store in airtight.

Nidhi Chadha

Nidhi's Art Terrace baking and culinary classes Delhi INDIA

Hi myself Nidhi Chadha, blessed with 2 sons, English hons graduate, fashion designer (CAD), Merchandiser in Export house, Turned Read more

Hi myself Nidhi Chadha, blessed with 2 sons, English hons graduate, fashion designer (CAD), Merchandiser in Export house, Turned into a full time Baker, decorator and teacher. Undertake Baking and Culinary classes. We offer a wide range of baking and Culinary delicacies on orders too. Accomplishments 1. Worked with Etv Rajasthan Rasoi se show 2. write recipes for India's most leading magazine Grehshobha and Grehlaxmi 3. Recognized and Awarded by SHRI RAM COLLEGE OF COMMERCE and NAV SRISHTI SEWA SANSTHANRead less

Appetizers
  • Serves: 2-3
  • Prep time: 15 min
  • Baking time ,Temp: 150°C for 7-8 min plus 150°C for 10-12 min

1:

  • Makhanas1 cup
  • Pink colourFew drops
  • Fab Oil Soluble Gulkand Flavour 1-2 drops
  • Mouth freshenerto coat
  • Gulkand1 tbsp

1:

  • Roast Makhanas in preheated oven at 150°C for 7-8 min.
  • Remove and cool for 2-3 min.
  • Mix gulkand ,color , Fab Oil Soluble Gulkand Flavour & rub on makhanas .
  • Keep them on a baking tray lined with silpat.
  • Again roast makhana for 10-12 min till gulkand almost dries up.
  • Take mouth freshner in a bowl.
  • Remove makhanas from tray with a spoon and immediately coat .
  • Let them cool completely and store in airtight container..

Nidhi Chadha

Nidhi's Art Terrace baking and culinary classes Delhi INDIA

Hi myself Nidhi Chadha, blessed with 2 sons, English hons graduate, fashion designer (CAD), Merchandiser in Export house, Turned Read more

Hi myself Nidhi Chadha, blessed with 2 sons, English hons graduate, fashion designer (CAD), Merchandiser in Export house, Turned into a full time Baker, decorator and teacher. Undertake Baking and Culinary classes. We offer a wide range of baking and Culinary delicacies on orders too. Accomplishments 1. Worked with Etv Rajasthan Rasoi se show 2. write recipes for India's most leading magazine Grehshobha and Grehlaxmi 3. Recognized and Awarded by SHRI RAM COLLEGE OF COMMERCE and NAV SRISHTI SEWA SANSTHANRead less

Appetizers
  • Serves: 2-3
  • Prep time: 15 min
  • Baking time ,Temp: 150°C for 7-8 min plus 150°C for 10-12 min

1:

  • Makhanas1 cup
  • Pink colourFew drops
  • Fab Oil Soluble Gulkand Flavour 1-2 drops
  • Mouth freshenerto coat
  • Gulkand1 tbsp

1:

  • Roast Makhanas in preheated oven at 150°C for 7-8 min.
  • Remove and cool for 2-3 min.
  • Mix gulkand ,color , Fab Oil Soluble Gulkand Flavour & rub on makhanas .
  • Keep them on a baking tray lined with silpat.
  • Again roast makhana for 10-12 min till gulkand almost dries up.
  • Take mouth freshner in a bowl.
  • Remove makhanas from tray with a spoon and immediately coat .
  • Let them cool completely and store in airtight container..

Sirisha Jonnada

Sprinkles by Sirisha Chennai India

I'm Sirisha Jonnada. Chennai based homebaker. Basically I'm a computer science graduate. Dancing and cooking are my passion. I tur Read more

I'm Sirisha Jonnada. Chennai based homebaker. Basically I'm a computer science graduate. Dancing and cooking are my passion. I turned my passion into business which I'm loving. Now I can give more time to my kids and family and at the same time I can do my business. My husband is my backbone and my family supports me . I love playing with flavors. Here's a chance I got. Read less

Appetizers
  • Serves: 10-12
  • Prep time: 30 Min
  • Baking time ,Temp: 180 °C For 12 Min

1: Straws

  • Cheddar cheese grated -1 cup
  • All purpose flour - 1 1/4 cup
  • Butter room temperature - 1/2 cup
  • Fab Premium Oil Soluble Cheddar Cheese Flavour - 1/2tsp
  • Salt -1tsp
  • Fab 100% Natural Chilli Extract - 2 drops
  • Milk- or as required1tsp

2: Dip

  • Fresh cream -1/2 cup
  • Lemon zest - oflemon1
  • Fab 100% Natural Lemon Extract - 2 drops

1:

  • Preheat the oven to 180°C.
  • In a large bowl beat butter, cheese, salt, chilli extract with blender.
  • To this mixture add all purpose flour until it forms a tight dough use milk if needed.
  • Now roll this into a sheet and cut with a sharp knife into long strips or straws.
  • Transfer them in a prepared baking tray and bake for 12 minutes or until golden brown.
  • For dip beat all the ingredients and put it in the fridge.
  • Remove from oven and let them cool and enjoy with cool cool dip along with tea/coffee or as it is.

Sirisha Jonnada

Sprinkles by Sirisha Chennai India

I'm Sirisha Jonnada. Chennai based homebaker. Basically I'm a computer science graduate. Dancing and cooking are my passion. I tur Read more

I'm Sirisha Jonnada. Chennai based homebaker. Basically I'm a computer science graduate. Dancing and cooking are my passion. I turned my passion into business which I'm loving. Now I can give more time to my kids and family and at the same time I can do my business. My husband is my backbone and my family supports me . I love playing with flavors. Here's a chance I got. Read less

Appetizers
  • Serves: 10-12
  • Prep time: 30 Min
  • Baking time ,Temp: 180 °C For 12 Min

1: Straws

  • Cheddar cheese grated -1 cup
  • All purpose flour - 1 1/4 cup
  • Butter room temperature - 1/2 cup
  • Fab Premium Oil Soluble Cheddar Cheese Flavour - 1/2tsp
  • Salt -1tsp
  • Fab 100% Natural Chilli Extract - 2 drops
  • Milk- or as required1tsp

2: Dip

  • Fresh cream -1/2 cup
  • Lemon zest - oflemon1
  • Fab 100% Natural Lemon Extract - 2 drops

1:

  • Preheat the oven to 180°C.
  • In a large bowl beat butter, cheese, salt, chilli extract with blender.
  • To this mixture add all purpose flour until it forms a tight dough use milk if needed.
  • Now roll this into a sheet and cut with a sharp knife into long strips or straws.
  • Transfer them in a prepared baking tray and bake for 12 minutes or until golden brown.
  • For dip beat all the ingredients and put it in the fridge.
  • Remove from oven and let them cool and enjoy with cool cool dip along with tea/coffee or as it is.

Hema Desai

DessertsHaven Mumbai India

I am Hema Desai. A homemaker to a home Baker has been a beautiful journey. It was five years ago that I turned my passion to profe Read more

I am Hema Desai. A homemaker to a home Baker has been a beautiful journey. It was five years ago that I turned my passion to profession. From baking for friends and family to baking happiness for so many clients who I don't even know. Getting positive feedbacks just adds on to my happiness. Quality has always been a priority in my bakesand It’s one thing that will never change in my bakes. I specialise in egg free bakes, macarons and yeast free breads. Fab flavours as its name says have fabulous varieties of premium flavours which I have been using in most of my bakes. Thank you Hema Chhabra for FABulous flavours and for the appreciation and support . Regards.Read less

Appetizers
  • Serves: 10-12
  • Prep time: 20 min plus resting time 20/25 min and 2nd resting for 10 min
  • Baking time ,Temp: 150 °C for 15 mins

1:

  • whole wheat flour / maida / mix of both100 gms
  • butter / ghee2 tbsp
  • sugar 1 tsp
  • salt1/2 tsp
  • eno 1 pack
  • mix herbs1/2 tsp
  • chilli flakes1/2 tsp
  • FAB Premium Oil Soluble Caramelised Onion Flavour3/4 tsp
  • Warm water as required -

1:

  • In a bowl add flour ,sugar ,salt ,butter ,mix herbs ,chili flakes , FAB Premium Oil Soluble Caramelised Onion flavour and eno .
  • Pour warm water on eno and knead into a dough with light hands .
  • Cover the dough and keep aside for 20/25 mins .
  • Now knead it for 10 mins until dough is smooth.
  • Roll into fingersticks and place them on greased and dusted baking tray .
  • Leave some gaps between them .
  • Lightly brush them with milk .
  • Again keep them aside for another 10 mins.
  • Preheat oven at 150 °C and bake them for 15 mins .
  • Remove them and cool them .
  • Turn them and bake again for 10 mins at 120 °C until crisp .
  • Cool completely and store them in an airtight box .
  • You can enjoy with butter and soup .

Hema Desai

DessertsHaven Mumbai India

I am Hema Desai. A homemaker to a home Baker has been a beautiful journey. It was five years ago that I turned my passion to profe Read more

I am Hema Desai. A homemaker to a home Baker has been a beautiful journey. It was five years ago that I turned my passion to profession. From baking for friends and family to baking happiness for so many clients who I don't even know. Getting positive feedbacks just adds on to my happiness. Quality has always been a priority in my bakesand It’s one thing that will never change in my bakes. I specialise in egg free bakes, macarons and yeast free breads. Fab flavours as its name says have fabulous varieties of premium flavours which I have been using in most of my bakes. Thank you Hema Chhabra for FABulous flavours and for the appreciation and support . Regards.Read less

Appetizers
  • Serves: 10-12
  • Prep time: 20 min plus resting time 20/25 min and 2nd resting for 10 min
  • Baking time ,Temp: 150 °C for 15 mins

1:

  • whole wheat flour / maida / mix of both100 gms
  • butter / ghee2 tbsp
  • sugar 1 tsp
  • salt1/2 tsp
  • eno 1 pack
  • mix herbs1/2 tsp
  • chilli flakes1/2 tsp
  • FAB Premium Oil Soluble Caramelised Onion Flavour3/4 tsp
  • Warm water as required -

1:

  • In a bowl add flour ,sugar ,salt ,butter ,mix herbs ,chili flakes , FAB Premium Oil Soluble Caramelised Onion flavour and eno .
  • Pour warm water on eno and knead into a dough with light hands .
  • Cover the dough and keep aside for 20/25 mins .
  • Now knead it for 10 mins until dough is smooth.
  • Roll into fingersticks and place them on greased and dusted baking tray .
  • Leave some gaps between them .
  • Lightly brush them with milk .
  • Again keep them aside for another 10 mins.
  • Preheat oven at 150 °C and bake them for 15 mins .
  • Remove them and cool them .
  • Turn them and bake again for 10 mins at 120 °C until crisp .
  • Cool completely and store them in an airtight box .
  • You can enjoy with butter and soup .

Anuja Kalsi

Sweet Reasons by Anuja MUMBAI INDIA

I am Anuja Kalsi, a home-baker/cake decorator and owner of ‘Sweet Reasons by Anuja’. A professionally trained fashion designer Read more

I am Anuja Kalsi, a home-baker/cake decorator and owner of ‘Sweet Reasons by Anuja’. A professionally trained fashion designer and a Montessori trained teacher, I was always very fond of baking during my leisure time. Little did I know back then, that my fascination towards baking would turn out to be my identity. Being home-tied after shifting to Mumbai due to my hubby’s transfer, I decided to improve my baking skills under the guidance of some of the finest artists from baking industry in Mumbai. As I refined my art, some of my work got featured in renowned baking magazines like Sugar, Fond bites etc. I am honoured to be a part of ‘FABulous recipes collaboration’ from Fab Flavours. Fab has put together a varied range of flavours which are distinctive and enhances the taste of the desserts. Thank you ‘Hema and Gurnish’ for giving me an opportunity to showcase my talent.Read less

Appetizers
  • Serves: 10-12
  • Prep time: 10 MIN

Kick up your energy with refreshing, zesty orange flavoured healthy no-bake energy bites !

1:

  • chopped Medjool dates1 cup
  • honey2 tbsp
  • chia seeds1 tbsp
  • flax seeds1 tbsp
  • Pinch of salt-
  • Old fashioned oats 1 cup
  • shelled pistachio nuts1 cup
  • sunflower seeds¼ cup
  • pumpkin seeds¼ cup
  • dried cranberries1 cup
  • white chocolate chips (optional)1/3 cup
  • Fab Premium Oil Soluble Orange Rind FlavourFew drops

1:

  • Combine the dates, honey, chia seeds, flax seeds, salt and FAB Premium Orange Rind flavour ; and pulse until smooth and combined.
  • Transfer the mixture to a large bowl, and stir in the oats, pistachios, dried cranberries ,white chocochips, sunflower and pumpkin seeds until evenly combined.
  • Now, use a spoon to scoop it into your desired size and your energy bites are ready.
  • These can be stored in the refrigerator for up to 2 weeks (storing them in the refrigerator especially helps to hold their shape) .

Anuja Kalsi

Sweet Reasons by Anuja MUMBAI INDIA

I am Anuja Kalsi, a home-baker/cake decorator and owner of ‘Sweet Reasons by Anuja’. A professionally trained fashion designer Read more

I am Anuja Kalsi, a home-baker/cake decorator and owner of ‘Sweet Reasons by Anuja’. A professionally trained fashion designer and a Montessori trained teacher, I was always very fond of baking during my leisure time. Little did I know back then, that my fascination towards baking would turn out to be my identity. Being home-tied after shifting to Mumbai due to my hubby’s transfer, I decided to improve my baking skills under the guidance of some of the finest artists from baking industry in Mumbai. As I refined my art, some of my work got featured in renowned baking magazines like Sugar, Fond bites etc. I am honoured to be a part of ‘FABulous recipes collaboration’ from Fab Flavours. Fab has put together a varied range of flavours which are distinctive and enhances the taste of the desserts. Thank you ‘Hema and Gurnish’ for giving me an opportunity to showcase my talent.Read less

Appetizers
  • Serves: 10-12
  • Prep time: 10 MIN

Kick up your energy with refreshing, zesty orange flavoured healthy no-bake energy bites !

1:

  • chopped Medjool dates1 cup
  • honey2 tbsp
  • chia seeds1 tbsp
  • flax seeds1 tbsp
  • Pinch of salt-
  • Old fashioned oats 1 cup
  • shelled pistachio nuts1 cup
  • sunflower seeds¼ cup
  • pumpkin seeds¼ cup
  • dried cranberries1 cup
  • white chocolate chips (optional)1/3 cup
  • Fab Premium Oil Soluble Orange Rind FlavourFew drops

1:

  • Combine the dates, honey, chia seeds, flax seeds, salt and FAB Premium Orange Rind flavour ; and pulse until smooth and combined.
  • Transfer the mixture to a large bowl, and stir in the oats, pistachios, dried cranberries ,white chocochips, sunflower and pumpkin seeds until evenly combined.
  • Now, use a spoon to scoop it into your desired size and your energy bites are ready.
  • These can be stored in the refrigerator for up to 2 weeks (storing them in the refrigerator especially helps to hold their shape) .

Anuja Kalsi

Sweet Reasons by Anuja MUMBAI INDIA

I am Anuja Kalsi, a home-baker/cake decorator and owner of ‘Sweet Reasons by Anuja’. A professionally trained fashion designer Read more

I am Anuja Kalsi, a home-baker/cake decorator and owner of ‘Sweet Reasons by Anuja’. A professionally trained fashion designer and a Montessori trained teacher, I was always very fond of baking during my leisure time. Little did I know back then, that my fascination towards baking would turn out to be my identity. Being home-tied after shifting to Mumbai due to my hubby’s transfer, I decided to improve my baking skills under the guidance of some of the finest artists from baking industry in Mumbai. As I refined my art, some of my work got featured in renowned baking magazines like Sugar, Fond bites etc. I am honoured to be a part of ‘FABulous recipes collaboration’ from Fab Flavours. Fab has put together a varied range of flavours which are distinctive and enhances the taste of the desserts. Thank you ‘Hema and Gurnish’ for giving me an opportunity to showcase my talent.Read less

Appetizers
  • Serves: 8-10
  • Prep time: 20 MIN
  • Baking time ,Temp: 130°C for 10-15 min

These Vegan Pizza-oats crackers with Avocado -based Mexican dip are easy to make and perfect crowd-pleasing snack.

1:

  • Powdered Oats 1 cup
  • All-purpose flour1 cup
  • Baking powder1 tsp
  • Chilli flakes2 tsp
  • Oregano ½ tsp
  • Maple syrup1 tbsp
  • extra lite olive oil¼ cup
  • Pinch of salt-
  • Cold water1/3 cup
  • Black peppercorn (crushed)1 tsp
  • Fab Premium Oil Soluble Pizza Flavour½ tsp
  • Mixed herbs and chilli flakes mix for sprinkles.1 tbsp

2: Basil Guacamole

  • Avocados peeled, pitted2
  • tomato seeded and diced 1
  • green onion thinly sliced, white parts only1
  • Fresh lime juice from whole lime1
  • green chillies seeded and chopped2
  • Fab Premium Oil Soluble Basil Flavour.Few drops
  • Salt to taste -

1:

  • In a bowl, mix all the dry ingredients (flour+ blended oats meal+ salt+ oregano+ baking powder+ black peppercorn crushed).
  • Heat oil +chilli flakes for a minute in Microwave.
  • Pour the oil+ maple syrup into the flour mixture.
  • Add Fab Premium Oil Soluble Pizza Flavour Knead it well to a soft dough with cold water .
  • (note use 1 tbsp more water if the dough is too stiff ) Take half of the dough ,dust the surface with flour and roll it out as thinly as possible .
  • Using any shape tool or cutter, cut the crackers into desired shape.
  • Prick it with a fork.
  • Brush some water over the crackers and sprinkle red chilli flakes and mixed herbs on top.
  • Pre heat the oven.
  • Place them on the parchment paper on a baking tray and bake at 130°C until their edges turn brown.
  • It usually takes about 10 -15 minutes (depending on the thickness).
  • Once done ,place them on a wire rack to cool completely and get crispy.
  • Store in a cookie Jar or an airtight container.
  • It stays fresh for up to 2 weeks.
  • Serve them with Guacamole dip (recipe given) for perfect party snack.

2: Basil Guacamole

  • Place avocado in a bowl and mash it, using the back of a fork ;leave it chunky.
  • Add tomato, onion, lime juice, salt and green chillies; gently stir.
  • Add Fab Premium Oil Soluble Basil Flavour.
  • Stir well.
  • Serve with crackers.
  • Use within 24 hours .

Anuja Kalsi

Sweet Reasons by Anuja MUMBAI INDIA

I am Anuja Kalsi, a home-baker/cake decorator and owner of ‘Sweet Reasons by Anuja’. A professionally trained fashion designer Read more

I am Anuja Kalsi, a home-baker/cake decorator and owner of ‘Sweet Reasons by Anuja’. A professionally trained fashion designer and a Montessori trained teacher, I was always very fond of baking during my leisure time. Little did I know back then, that my fascination towards baking would turn out to be my identity. Being home-tied after shifting to Mumbai due to my hubby’s transfer, I decided to improve my baking skills under the guidance of some of the finest artists from baking industry in Mumbai. As I refined my art, some of my work got featured in renowned baking magazines like Sugar, Fond bites etc. I am honoured to be a part of ‘FABulous recipes collaboration’ from Fab Flavours. Fab has put together a varied range of flavours which are distinctive and enhances the taste of the desserts. Thank you ‘Hema and Gurnish’ for giving me an opportunity to showcase my talent.Read less

Appetizers
  • Serves: 8-10
  • Prep time: 20 MIN
  • Baking time ,Temp: 130°C for 10-15 min

These Vegan Pizza-oats crackers with Avocado -based Mexican dip are easy to make and perfect crowd-pleasing snack.

1:

  • Powdered Oats 1 cup
  • All-purpose flour1 cup
  • Baking powder1 tsp
  • Chilli flakes2 tsp
  • Oregano ½ tsp
  • Maple syrup1 tbsp
  • extra lite olive oil¼ cup
  • Pinch of salt-
  • Cold water1/3 cup
  • Black peppercorn (crushed)1 tsp
  • Fab Premium Oil Soluble Pizza Flavour½ tsp
  • Mixed herbs and chilli flakes mix for sprinkles.1 tbsp

2: Basil Guacamole

  • Avocados peeled, pitted2
  • tomato seeded and diced 1
  • green onion thinly sliced, white parts only1
  • Fresh lime juice from whole lime1
  • green chillies seeded and chopped2
  • Fab Premium Oil Soluble Basil Flavour.Few drops
  • Salt to taste -

1:

  • In a bowl, mix all the dry ingredients (flour+ blended oats meal+ salt+ oregano+ baking powder+ black peppercorn crushed).
  • Heat oil +chilli flakes for a minute in Microwave.
  • Pour the oil+ maple syrup into the flour mixture.
  • Add Fab Premium Oil Soluble Pizza Flavour Knead it well to a soft dough with cold water .
  • (note use 1 tbsp more water if the dough is too stiff ) Take half of the dough ,dust the surface with flour and roll it out as thinly as possible .
  • Using any shape tool or cutter, cut the crackers into desired shape.
  • Prick it with a fork.
  • Brush some water over the crackers and sprinkle red chilli flakes and mixed herbs on top.
  • Pre heat the oven.
  • Place them on the parchment paper on a baking tray and bake at 130°C until their edges turn brown.
  • It usually takes about 10 -15 minutes (depending on the thickness).
  • Once done ,place them on a wire rack to cool completely and get crispy.
  • Store in a cookie Jar or an airtight container.
  • It stays fresh for up to 2 weeks.
  • Serve them with Guacamole dip (recipe given) for perfect party snack.

2: Basil Guacamole

  • Place avocado in a bowl and mash it, using the back of a fork ;leave it chunky.
  • Add tomato, onion, lime juice, salt and green chillies; gently stir.
  • Add Fab Premium Oil Soluble Basil Flavour.
  • Stir well.
  • Serve with crackers.
  • Use within 24 hours .

Nupur Bhargava

Dessert Spoon by Nupur Bhargava GHAZIABAD India

A management Graduate and an HR professional who chose the route to entrepreneurship by entering into the world of baking. My bran Read more

A management Graduate and an HR professional who chose the route to entrepreneurship by entering into the world of baking. My brand is Dessert Spoon by Nupur Bhargava and I believe in the philosophy of making finest, safe, healthy and nutritious bakery products using the best ingredients available and showering it with love and affection.Read less

Appetizers
  • Serves: 12-15
  • Prep time: 45 min
  • Baking time ,Temp: 200 °C for 10 min plus 8 – 10 minutes till the cheese melts and turns slight brownish in colour.

1: For the Yeast

  • Water ¼ cup
  • Sugar 1 cup
  • Yeast 1.5 tsp

2: For the Bread Dough

  • Maida2 cups
  • Sugar_½ tsp
  • Salt1/2 tsp
  • Olive oil1 tbsp
  • Milk Powder1tbsp
  • Oregano2 – 3 tsp (can vary as per your taste)
  • FAB 100% Natural Oil Soluble Oregano ExtractFew drops (4 -5 drops)
  • Lukewarm Water for kneading the dough100- 120 ml (may vary depending upon your flour)

3: For the Pizza Puree

  • Onion 2 medium sized finely chopped
  • Tomato2 Big sized
  • Red Bell Pepper1 small
  • Yellow Bell Pepper1 small finely chopped
  • Green Capsicum1 small finely chopped
  • Mozzarella Cheese-
  • Salt as per taste-
  • Olive-Oil1.5 tbsp
  • Oregano flakes2 – 3 tsp
  • Chilli FlakesAs Per taste
  • Mixed herbs1 tsp
  • Tomato Puree ½ cup
  • Tomato Ketchup2 – 3tbsp
  • Garlic Tabasco Sauce1 Tbsp
  • FAB Premium Oil Soluble Pizza Flavour7 – 8 drops
  • FAB 100% Natural-Oil Soluble Oregano Extract4 – 5 drops
  • Basil Leaves5 – 6 leaves

1:

  • First prepare the yeast by taking water & sugar and heat it until it is lukewarm.
  • Add the yeast in water, stir and keep it covered in a warm place for 15 – 20 minutes till it becomes frothy.
  • In another bowl add Maida, sugar, salt, milk powder & olive oil and give it a good stir.
  • Once the yeast is bloomed add it to the maida mixture and knead a soft dough by using the stretch and pull method.
  • Put the dough in an oiled bowl and put it for first proofing until the dough doubles in height.
  • This may take approximately an hour or so.
  • Once the dough is doubled take it out on a clean platform and punch out all the air from the dough and knead once again for a minute or two.
  • Now sprinkle some maida on the platform and roll the dough like a chapati and cut stripes of the dough.
  • Take an aluminum cone mould and brush it with oil.
  • Then wrap the dough stripes onto the cone keeping the tip sealed.
  • Keep the cones on a baking tray in a standing position (mouth of the cone downwards) and bake in a preheated oven for 10 minutes at 200 °C or until it turns light golden in colour.
  • Once done take them out of the oven and let them cool for sometime.
  • Unmould them and fill the cones with the pizza puree and top with some mozzarella cheese and once again put them to bake for around 8 – 10 minutes till the cheese melts and turns slight brownish in colour.
  • Serve them hot..

2: For the Pizza Sauce

  • Take the Red Bell Pepper and de - seed it by scoop out from the centre, making it hollow from the centre.
  • Put on flame directly and roast it lightly.
  • Blend the tomatoes, roasted red bell pepper and basil leaves in food processor.
  • It has to be a coarse paste and not very smooth puree style.
  • In a fry Pan add oil, onion and saute till onions turn golden brown in colour.
  • Once done add finely chopped green capsicum and yellow bell pepper and saute for another 2 – 3 minutes on high flame.
  • Add the blended tomatoes and red bell pepper paste, tomato puree & salt and cook it till the water dries.
  • Once the water dries add the tomato ketchup, Mixed herbs & oregano and mix well.
  • Once the puree has cooled down add Fab Premium Oil Soluble Pizza Flavour and Fab 100% Natural Oil Soluble Oregano Extract and mix well.

Nupur Bhargava

Dessert Spoon by Nupur Bhargava GHAZIABAD India

A management Graduate and an HR professional who chose the route to entrepreneurship by entering into the world of baking. My bran Read more

A management Graduate and an HR professional who chose the route to entrepreneurship by entering into the world of baking. My brand is Dessert Spoon by Nupur Bhargava and I believe in the philosophy of making finest, safe, healthy and nutritious bakery products using the best ingredients available and showering it with love and affection.Read less

Appetizers
  • Serves: 12-15
  • Prep time: 45 min
  • Baking time ,Temp: 200 °C for 10 min plus 8 – 10 minutes till the cheese melts and turns slight brownish in colour.

1: For the Yeast

  • Water ¼ cup
  • Sugar 1 cup
  • Yeast 1.5 tsp

2: For the Bread Dough

  • Maida2 cups
  • Sugar_½ tsp
  • Salt1/2 tsp
  • Olive oil1 tbsp
  • Milk Powder1tbsp
  • Oregano2 – 3 tsp (can vary as per your taste)
  • FAB 100% Natural Oil Soluble Oregano ExtractFew drops (4 -5 drops)
  • Lukewarm Water for kneading the dough100- 120 ml (may vary depending upon your flour)

3: For the Pizza Puree

  • Onion 2 medium sized finely chopped
  • Tomato2 Big sized
  • Red Bell Pepper1 small
  • Yellow Bell Pepper1 small finely chopped
  • Green Capsicum1 small finely chopped
  • Mozzarella Cheese-
  • Salt as per taste-
  • Olive-Oil1.5 tbsp
  • Oregano flakes2 – 3 tsp
  • Chilli FlakesAs Per taste
  • Mixed herbs1 tsp
  • Tomato Puree ½ cup
  • Tomato Ketchup2 – 3tbsp
  • Garlic Tabasco Sauce1 Tbsp
  • FAB Premium Oil Soluble Pizza Flavour7 – 8 drops
  • FAB 100% Natural-Oil Soluble Oregano Extract4 – 5 drops
  • Basil Leaves5 – 6 leaves

1:

  • First prepare the yeast by taking water & sugar and heat it until it is lukewarm.
  • Add the yeast in water, stir and keep it covered in a warm place for 15 – 20 minutes till it becomes frothy.
  • In another bowl add Maida, sugar, salt, milk powder & olive oil and give it a good stir.
  • Once the yeast is bloomed add it to the maida mixture and knead a soft dough by using the stretch and pull method.
  • Put the dough in an oiled bowl and put it for first proofing until the dough doubles in height.
  • This may take approximately an hour or so.
  • Once the dough is doubled take it out on a clean platform and punch out all the air from the dough and knead once again for a minute or two.
  • Now sprinkle some maida on the platform and roll the dough like a chapati and cut stripes of the dough.
  • Take an aluminum cone mould and brush it with oil.
  • Then wrap the dough stripes onto the cone keeping the tip sealed.
  • Keep the cones on a baking tray in a standing position (mouth of the cone downwards) and bake in a preheated oven for 10 minutes at 200 °C or until it turns light golden in colour.
  • Once done take them out of the oven and let them cool for sometime.
  • Unmould them and fill the cones with the pizza puree and top with some mozzarella cheese and once again put them to bake for around 8 – 10 minutes till the cheese melts and turns slight brownish in colour.
  • Serve them hot..

2: For the Pizza Sauce

  • Take the Red Bell Pepper and de - seed it by scoop out from the centre, making it hollow from the centre.
  • Put on flame directly and roast it lightly.
  • Blend the tomatoes, roasted red bell pepper and basil leaves in food processor.
  • It has to be a coarse paste and not very smooth puree style.
  • In a fry Pan add oil, onion and saute till onions turn golden brown in colour.
  • Once done add finely chopped green capsicum and yellow bell pepper and saute for another 2 – 3 minutes on high flame.
  • Add the blended tomatoes and red bell pepper paste, tomato puree & salt and cook it till the water dries.
  • Once the water dries add the tomato ketchup, Mixed herbs & oregano and mix well.
  • Once the puree has cooled down add Fab Premium Oil Soluble Pizza Flavour and Fab 100% Natural Oil Soluble Oregano Extract and mix well.

Pridhi Madan

Wonder Bakers New Delhi India

I was suffocating at my 9 to 5 corporate job and my only mental release was when I whipped up a cake or a batch of cookies back at Read more

I was suffocating at my 9 to 5 corporate job and my only mental release was when I whipped up a cake or a batch of cookies back at home, but only as a hobby. Appreciation from friends and family gave me confidence and I took the boldest step of my life - I quit my job and started my small home-baker business by the name of WonderBakers in 2016. As with life there are ups and downs in every business, but one thing I know for sure - this is what makes me happy! To receive even a single word of appreciation makes my day. WonderBakers strives to deliver a wonder with every bite of our products and I like to think that I am contributing in some small way in spreading joy and happiness in the lives of others. The highlights of my three years old business has been the charitable causes we worked for. We baked cupcakes and cookies and masala buns for homeless people and underprivileged children. The sheer joy on their faces made me realise there is more to life. We now dedicate a portion of our earnings to charity and we pray the blessings of all our well-wishers help us grow beyond our dreams. Read less

Appetizers
  • Serves: 4-6
  • Prep time: 15 min
  • Baking time ,Temp: 160°C for 25-30 min

1:

  • Rolled oats1 cup Roasted & chopped
  • Hazelnuts1/2cup Roasted & chopped
  • Almonds1/4th cup
  • Mixed seeds:1/4th cup ( pumpkin, sunflower, melon)
  • Cranberry2 - 3 tbsp ( optional)
  • Chocolate chips1/4th cup
  • Oil4 - 5 tbsp
  • Water4 tbsp
  • Honey/ Maple syrup1/4th cup
  • Salt1/2 tsp
  • Palm / cane / brown sugar1/4th cup
  • Fab Premium Oil Soluble Choco Hazelnut Flavour1/4th tsp

1:

  • Take and pan and dry roast rolled or quick cooking oats until they change color and nice aroma comes.
  • Take a large bowl and add roasted oats, nuts, seeds, cranberry and mix well.
  • Take saucepan and add water, sugar and oil give it a stir and keep in on medium heat.
  • In the meantime grease baking tray.
  • Once sugar is dissolved and the mixture is thick add honey and let it simmer.
  • Give it a boil and let the mixture thicken a bit.
  • Add Fab Premium Oil Soluble Choco Hazelnut Flavour and add the wet mixture to the dry mixture.
  • Put the granola mixture on baking tray and bake in preheated oven at °C for 25 - 30 mins stirring every 10 mins.
  • Take it out of the oven and add chocolate chips and give quick stir.
  • Few will melt and will give good taste.
  • Once cooled store in airtight glass jar and enjoy with yogurt and honey..

Pridhi Madan

Wonder Bakers New Delhi India

I was suffocating at my 9 to 5 corporate job and my only mental release was when I whipped up a cake or a batch of cookies back at Read more

I was suffocating at my 9 to 5 corporate job and my only mental release was when I whipped up a cake or a batch of cookies back at home, but only as a hobby. Appreciation from friends and family gave me confidence and I took the boldest step of my life - I quit my job and started my small home-baker business by the name of WonderBakers in 2016. As with life there are ups and downs in every business, but one thing I know for sure - this is what makes me happy! To receive even a single word of appreciation makes my day. WonderBakers strives to deliver a wonder with every bite of our products and I like to think that I am contributing in some small way in spreading joy and happiness in the lives of others. The highlights of my three years old business has been the charitable causes we worked for. We baked cupcakes and cookies and masala buns for homeless people and underprivileged children. The sheer joy on their faces made me realise there is more to life. We now dedicate a portion of our earnings to charity and we pray the blessings of all our well-wishers help us grow beyond our dreams. Read less

Appetizers
  • Serves: 4-6
  • Prep time: 15 min
  • Baking time ,Temp: 160°C for 25-30 min

1:

  • Rolled oats1 cup Roasted & chopped
  • Hazelnuts1/2cup Roasted & chopped
  • Almonds1/4th cup
  • Mixed seeds:1/4th cup ( pumpkin, sunflower, melon)
  • Cranberry2 - 3 tbsp ( optional)
  • Chocolate chips1/4th cup
  • Oil4 - 5 tbsp
  • Water4 tbsp
  • Honey/ Maple syrup1/4th cup
  • Salt1/2 tsp
  • Palm / cane / brown sugar1/4th cup
  • Fab Premium Oil Soluble Choco Hazelnut Flavour1/4th tsp

1:

  • Take and pan and dry roast rolled or quick cooking oats until they change color and nice aroma comes.
  • Take a large bowl and add roasted oats, nuts, seeds, cranberry and mix well.
  • Take saucepan and add water, sugar and oil give it a stir and keep in on medium heat.
  • In the meantime grease baking tray.
  • Once sugar is dissolved and the mixture is thick add honey and let it simmer.
  • Give it a boil and let the mixture thicken a bit.
  • Add Fab Premium Oil Soluble Choco Hazelnut Flavour and add the wet mixture to the dry mixture.
  • Put the granola mixture on baking tray and bake in preheated oven at °C for 25 - 30 mins stirring every 10 mins.
  • Take it out of the oven and add chocolate chips and give quick stir.
  • Few will melt and will give good taste.
  • Once cooled store in airtight glass jar and enjoy with yogurt and honey..

Nupur Chatterjee Kumar

Smart Cookie Dessert Studio Kolkata India

I am an architect turned pastry chef who specialises in Dessert Tables. Since childhood I loved food and aesthetics and this way Read more

I am an architect turned pastry chef who specialises in Dessert Tables. Since childhood I loved food and aesthetics and this way I get to merge my two loves together. I have trained under the present world champions from the Academy of Pastry Arts, Malaysia. I love experimenting with desserts and love that even desserts can be the centrepiece of an event. I have given demos across the country on dessert tables and collaborated with different brands. This has been one of my biggest learning experiences and also one of my biggest achievements. I was a finalist in Rising Star category (East) in the Indian Cake Awards 2019.Read less

Appetizers
  • Serves: 6-8
  • Prep time: 20 min
  • Baking time ,Temp: 180°C for 12mins.

1:

  • Water As needed
  • Sesame seeds1/2 tsp
  • Maida1/2 cup
  • Sugar1/2 tbsp
  • Salt as taste-
  • Olive oil2 tbsp
  • Mixed Jalapeno1 tbsp
  • Fab Premium Oil Soluble Jalapeno Flavour1/2 tsp

1:

  • Take a bowl, add flour, salt, sugar.
  • Mix.
  • Add 1 tbsp of oil and mix.
  • Add the flavour and mix Add water little by little and make a dough.
  • Add finely chopped jalapeno (I used bottled ones) and knead again.
  • Coat the dough with oil and let it rest for 15 mins.
  • Roll it out thin and cut triangles or any other shape.
  • Sprinkle sesame seeds on top.
  • Bake in a preheated oven at 180°C for 12mins.
  • Remove from the oven and let it cool.
  • Serve with the plum jam!.

Nupur Chatterjee Kumar

Smart Cookie Dessert Studio Kolkata India

I am an architect turned pastry chef who specialises in Dessert Tables. Since childhood I loved food and aesthetics and this way Read more

I am an architect turned pastry chef who specialises in Dessert Tables. Since childhood I loved food and aesthetics and this way I get to merge my two loves together. I have trained under the present world champions from the Academy of Pastry Arts, Malaysia. I love experimenting with desserts and love that even desserts can be the centrepiece of an event. I have given demos across the country on dessert tables and collaborated with different brands. This has been one of my biggest learning experiences and also one of my biggest achievements. I was a finalist in Rising Star category (East) in the Indian Cake Awards 2019.Read less

Appetizers
  • Serves: 6-8
  • Prep time: 20 min
  • Baking time ,Temp: 180°C for 12mins.

1:

  • Water As needed
  • Sesame seeds1/2 tsp
  • Maida1/2 cup
  • Sugar1/2 tbsp
  • Salt as taste-
  • Olive oil2 tbsp
  • Mixed Jalapeno1 tbsp
  • Fab Premium Oil Soluble Jalapeno Flavour1/2 tsp

1:

  • Take a bowl, add flour, salt, sugar.
  • Mix.
  • Add 1 tbsp of oil and mix.
  • Add the flavour and mix Add water little by little and make a dough.
  • Add finely chopped jalapeno (I used bottled ones) and knead again.
  • Coat the dough with oil and let it rest for 15 mins.
  • Roll it out thin and cut triangles or any other shape.
  • Sprinkle sesame seeds on top.
  • Bake in a preheated oven at 180°C for 12mins.
  • Remove from the oven and let it cool.
  • Serve with the plum jam!.

Priti Gulati

Delicious Delights by Priti Delhi India

I, Priti Gulati, am pleased to introduce myself as a budding entrepreneur, who has successfully emerged as a home-based baker in t Read more

I, Priti Gulati, am pleased to introduce myself as a budding entrepreneur, who has successfully emerged as a home-based baker in the past few years. I didn't gush into this career by chance, it was my passion for cooking, since childhood which maneuvered me towards this profession. The culinary skills and an eye for purity, which I inherited from my mother, and the unconditional support provided by my husband and children, have been the pillars behind my success. My keen interest in cooking and baking and the appreciation shown by my friends and folks encouraged me to pursue this skill as my career. I am now a part of this community for almost 5 years. The journey began in 2014 when I started a home-based business, after that, there was no looking back. I have an official page on Facebook and Instagram, named, 'Delicious Delights by Priti' which has by now more than one thousand followers. Although I specialize in a variety of cuisines and bakery items, my expertise lies in customized theme cakes with a choice of icing. Apart from taking orders, I also conduct hands-on workshops where I pass on these skills to interested candidates. In my opinion, passion and purity are the basic ingredients for any cooking, thus to ensure quality at each step, I procure raw material, bake, decorate and give a finishing touch, all by myself. For my fans, my cakes are irresistibly scrumptious, and for me, delectable, mouth-watering, spongy and moist cakes are the best way to win hearts. I believe life is all about learning and exploring the best of ourselves. So keep learning and keep motivating others to learn too. cheers!Read less

Appetizers
  • Serves: 8-10
  • Prep time: 20 min

1:

  • Nylon Tapioca/ Sabudana1/2 Cup
  • Peanuts 1/2 Cup
  • Almonds1/2 Cup
  • Raisins ¼ CUP
  • Cashew Nuts1/2 Cup
  • Makhana / Fox Nuts1 Cup
  • Black Salt1 Tsp
  • Palm Sugar2 Tsp
  • Black Pepper1 Tsp
  • Curry Patta Leaves 5/6 leaves
  • Refined Oil for frying -
  • Dried Coconut2
  • FAB Premium Oil Soluble Curry Patta Flavourfew drops

1:

  • In a bowl place nylon sabudana.
  • Sprinkle some water over it and keep aside for 10 min Heat refined oil in kadai.
  • Add sabudana to oil and let them puffed up.
  • Remove them on paper lined plate to absorb extra oil.
  • In same kadai fry peanuts, almonds, chahew , makhane.
  • Then fry raisins till they puff up.
  • Remove them ,fry curry patta in same oil .Transfer everything to a bowl and mix them.
  • Now in small bowl take powdered sugar,salt,black pepper powder .Add FAB Premium Oil Soluble Curry Patta Flavour.
  • Mix well and add this to sabudana mixture .Our crispy sabudana Namkeen is ready..

Priti Gulati

Delicious Delights by Priti Delhi India

I, Priti Gulati, am pleased to introduce myself as a budding entrepreneur, who has successfully emerged as a home-based baker in t Read more

I, Priti Gulati, am pleased to introduce myself as a budding entrepreneur, who has successfully emerged as a home-based baker in the past few years. I didn't gush into this career by chance, it was my passion for cooking, since childhood which maneuvered me towards this profession. The culinary skills and an eye for purity, which I inherited from my mother, and the unconditional support provided by my husband and children, have been the pillars behind my success. My keen interest in cooking and baking and the appreciation shown by my friends and folks encouraged me to pursue this skill as my career. I am now a part of this community for almost 5 years. The journey began in 2014 when I started a home-based business, after that, there was no looking back. I have an official page on Facebook and Instagram, named, 'Delicious Delights by Priti' which has by now more than one thousand followers. Although I specialize in a variety of cuisines and bakery items, my expertise lies in customized theme cakes with a choice of icing. Apart from taking orders, I also conduct hands-on workshops where I pass on these skills to interested candidates. In my opinion, passion and purity are the basic ingredients for any cooking, thus to ensure quality at each step, I procure raw material, bake, decorate and give a finishing touch, all by myself. For my fans, my cakes are irresistibly scrumptious, and for me, delectable, mouth-watering, spongy and moist cakes are the best way to win hearts. I believe life is all about learning and exploring the best of ourselves. So keep learning and keep motivating others to learn too. cheers!Read less

Appetizers
  • Serves: 8-10
  • Prep time: 20 min

1:

  • Nylon Tapioca/ Sabudana1/2 Cup
  • Peanuts 1/2 Cup
  • Almonds1/2 Cup
  • Raisins ¼ CUP
  • Cashew Nuts1/2 Cup
  • Makhana / Fox Nuts1 Cup
  • Black Salt1 Tsp
  • Palm Sugar2 Tsp
  • Black Pepper1 Tsp
  • Curry Patta Leaves 5/6 leaves
  • Refined Oil for frying -
  • Dried Coconut2
  • FAB Premium Oil Soluble Curry Patta Flavourfew drops

1:

  • In a bowl place nylon sabudana.
  • Sprinkle some water over it and keep aside for 10 min Heat refined oil in kadai.
  • Add sabudana to oil and let them puffed up.
  • Remove them on paper lined plate to absorb extra oil.
  • In same kadai fry peanuts, almonds, chahew , makhane.
  • Then fry raisins till they puff up.
  • Remove them ,fry curry patta in same oil .Transfer everything to a bowl and mix them.
  • Now in small bowl take powdered sugar,salt,black pepper powder .Add FAB Premium Oil Soluble Curry Patta Flavour.
  • Mix well and add this to sabudana mixture .Our crispy sabudana Namkeen is ready..

Samantha Rayen

Dessertify! By Samantha Chennai India

Samantha owns a small home-based baking unit called 'Dessertify! By Samantha'. Dessertify! Was Started in 2014 as a passion and a Read more

Samantha owns a small home-based baking unit called 'Dessertify! By Samantha'. Dessertify! Was Started in 2014 as a passion and a good break from the monotony of the corporate world. Coming from a family that bakes for every occasion, baking seemed to be in the genes. She's been featured in The Hindu a couple of times and is no stranger to the baking sisterhood in the city. Dessertify! specializes in designer cakes but also caters to parties with a variety of savouries too. With the christmas season approaching, her Srilankan Rich Fruit cakes are not to be missed. Read less

Appetizers
  • Serves: 8-10
  • Prep time: 20 min plus 1 hour or until dough doubles plus 2nd proofing for 15 min
  • Baking time ,Temp: 180°C for 10 min

1: Baked Pita Chips with Za’atar Spice

  • Flour1 ¾ Cup
  • Sugar1tsp
  • instant yeast1tsp
  • salt1 tsp
  • warm water¾ cup
  • olive oil1 tbsp
  • any oil1 tbsp
  • Chilli flakes1tsp
  • Za’atar Spice2tsp
  • Fab Premium Oil Soluble Zaatar Flavour½ tsp

2: For the caramelised onions

  • Olive oil1 tbsp
  • white or brown sugar½ tsp
  • medium onions, diced2
  • balsamic vinegar1tsp
  • Fab Premium Oil Soluble Caramelized Onion Flavour ½ tsp

3: For the hummus

  • cooked chick peas400gm
  • tahini paste1tbsp
  • cloves garlic, pressed5-6
  • lemon juice3
  • salt1tsp
  • olive oil, more if required1/3 cup
  • ginger, chopped1/2 inch
  • Fab 100% Natural Oil Soluble Ginger Extract¼ tsp

1: Baked Pita Chips with Za’atar Spice

  • In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, 1 tsp Za’atar spice, Zaatar essence/flavour and salt.
  • Add the water and oil and combine until a soft ball forms.
  • Knead the dough on a lightly floured surface or in the stand mixer for 5 minutes or until smooth.
  • Shape the dough into a ball and place in a lightly oiled bowl, turning to coat with oil.
  • Cover with a tea towel and let rise in a warm place for 1 hour or until the dough doubles in volume.
  • In the bowl, stretch the dough and fold it onto itself once.
  • Divide into equal pieces.
  • Shape each piece into a ball, then arrange the balls on a lightly oiled baking sheet, spacing them evenly.
  • Cover with plastic wrap and let rise for 15 minutes.
  • On a lightly floured surface, using a rolling pin, roll out each piece of dough into a 6-inch (15 cm) disc.
  • Heat a lightly oiled, non-stick pan over medium heat.
  • When the pan is hot, cook one disc at a time for 2 minutes.
  • Flip and continue cooking for 1 minute or until the pita puffs up and lightly browns.
  • Set aside on a wire rack.
  • Wipe skillet clean with a lightly oiled paper towel before cooking each pita.
  • Cut the pita bread into diamonds and put them into a bowl.
  • Lightly coat the pita bread pieces in any oil.
  • Add the remaining 1 tsp Za’atar spice, Chilli flakes and gently toss the pita bread pieces till the spices are coated evenly.
  • More spice can be added if required.
  • Place the coated pita bread pieces on a parchment sheet and bake at 180°C for about 10 minutes or until golden brown.
  • Cool and transfer into an airtight box.
  • Baked pita bread chips can be stored up to 1 month.

2: Caramelized Onion

  • Add Olive oil to a pan over medium heat.
  • Toss in diced onions and let them cook, stirring often, until they become soft and turn light golden brown.
  • Add the sugar and balsamic vinegar and stir to combine.
  • Cook for 1-2 minutes.
  • Remove from heat, add the caramelized onion essence/flavour, mix and cool completely..

3: Hummus

  • Combine cooked chickpeas, tahini, garlic, ginger, Fab ginger extract, lemon juice and salt in a food processor.
  • Blitz,and slowly add the olive oil until the mixture is smooth and creamy.
  • (Optional : You can 1 or 2 tbsp of caramelized onions to the hummus and pulse a few times to incorporate.
  • Place the hummus in a serving dish and top with the remaining caramelized onions.

Samantha Rayen

Dessertify! By Samantha Chennai India

Samantha owns a small home-based baking unit called 'Dessertify! By Samantha'. Dessertify! Was Started in 2014 as a passion and a Read more

Samantha owns a small home-based baking unit called 'Dessertify! By Samantha'. Dessertify! Was Started in 2014 as a passion and a good break from the monotony of the corporate world. Coming from a family that bakes for every occasion, baking seemed to be in the genes. She's been featured in The Hindu a couple of times and is no stranger to the baking sisterhood in the city. Dessertify! specializes in designer cakes but also caters to parties with a variety of savouries too. With the christmas season approaching, her Srilankan Rich Fruit cakes are not to be missed. Read less

Appetizers
  • Serves: 8-10
  • Prep time: 20 min plus 1 hour or until dough doubles plus 2nd proofing for 15 min
  • Baking time ,Temp: 180°C for 10 min

1: Baked Pita Chips with Za’atar Spice

  • Flour1 ¾ Cup
  • Sugar1tsp
  • instant yeast1tsp
  • salt1 tsp
  • warm water¾ cup
  • olive oil1 tbsp
  • any oil1 tbsp
  • Chilli flakes1tsp
  • Za’atar Spice2tsp
  • Fab Premium Oil Soluble Zaatar Flavour½ tsp

2: For the caramelised onions

  • Olive oil1 tbsp
  • white or brown sugar½ tsp
  • medium onions, diced2
  • balsamic vinegar1tsp
  • Fab Premium Oil Soluble Caramelized Onion Flavour ½ tsp

3: For the hummus

  • cooked chick peas400gm
  • tahini paste1tbsp
  • cloves garlic, pressed5-6
  • lemon juice3
  • salt1tsp
  • olive oil, more if required1/3 cup
  • ginger, chopped1/2 inch
  • Fab 100% Natural Oil Soluble Ginger Extract¼ tsp

1: Baked Pita Chips with Za’atar Spice

  • In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, 1 tsp Za’atar spice, Zaatar essence/flavour and salt.
  • Add the water and oil and combine until a soft ball forms.
  • Knead the dough on a lightly floured surface or in the stand mixer for 5 minutes or until smooth.
  • Shape the dough into a ball and place in a lightly oiled bowl, turning to coat with oil.
  • Cover with a tea towel and let rise in a warm place for 1 hour or until the dough doubles in volume.
  • In the bowl, stretch the dough and fold it onto itself once.
  • Divide into equal pieces.
  • Shape each piece into a ball, then arrange the balls on a lightly oiled baking sheet, spacing them evenly.
  • Cover with plastic wrap and let rise for 15 minutes.
  • On a lightly floured surface, using a rolling pin, roll out each piece of dough into a 6-inch (15 cm) disc.
  • Heat a lightly oiled, non-stick pan over medium heat.
  • When the pan is hot, cook one disc at a time for 2 minutes.
  • Flip and continue cooking for 1 minute or until the pita puffs up and lightly browns.
  • Set aside on a wire rack.
  • Wipe skillet clean with a lightly oiled paper towel before cooking each pita.
  • Cut the pita bread into diamonds and put them into a bowl.
  • Lightly coat the pita bread pieces in any oil.
  • Add the remaining 1 tsp Za’atar spice, Chilli flakes and gently toss the pita bread pieces till the spices are coated evenly.
  • More spice can be added if required.
  • Place the coated pita bread pieces on a parchment sheet and bake at 180°C for about 10 minutes or until golden brown.
  • Cool and transfer into an airtight box.
  • Baked pita bread chips can be stored up to 1 month.

2: Caramelized Onion

  • Add Olive oil to a pan over medium heat.
  • Toss in diced onions and let them cook, stirring often, until they become soft and turn light golden brown.
  • Add the sugar and balsamic vinegar and stir to combine.
  • Cook for 1-2 minutes.
  • Remove from heat, add the caramelized onion essence/flavour, mix and cool completely..

3: Hummus

  • Combine cooked chickpeas, tahini, garlic, ginger, Fab ginger extract, lemon juice and salt in a food processor.
  • Blitz,and slowly add the olive oil until the mixture is smooth and creamy.
  • (Optional : You can 1 or 2 tbsp of caramelized onions to the hummus and pulse a few times to incorporate.
  • Place the hummus in a serving dish and top with the remaining caramelized onions.

Payal Valera

Payal’s Kitchen Hyderabad India

I am into eggless baking and cooking and specialise in making 100% vegetarian brownies, doughnuts, speciality breads, cakes, cooki Read more

I am into eggless baking and cooking and specialise in making 100% vegetarian brownies, doughnuts, speciality breads, cakes, cookies, puddings and much more. I have my Facebook Page called “Payal’s Kitchen - 100% Veg” with 1,000+ followers. Few of my achievements are... • Was selected for Masterchef India Season 5 from Hyderabad. • 2nd winner at “Star Chef" Hyderabad. • Won 1st prize for my "Kaju Paan Rolls” at “Hyderabad Numaish". • Recipe contributor for Deccan Chronicle for their “Palet Pleasure” section for almost 2 years. • A food consultant for a “Chotu Painter” for their events. • Occasionally take baking classes of cakes, breads and cookies.Read less

Appetizers
  • Serves: 8-10
  • Prep time: 15 min plus 15 min rest time for dough

1:

  • Cornmeal1/2 cup
  • Maida1/2 cup
  • Salt to taste-
  • Grated Cheese1 cube
  • Mixed Herbs1/4 tsp
  • Fab Premium Oil Soluble Pizza Flavour1/4 tsp
  • Water to knead the dough-
  • Peri Peri Masala to sprinkle-

1:

  • Mix all the ingredients and knead a pliable dough.
  • Keep it aside for 15min.
  • Now roll the dough into thin rotis with the help of some dry flour.
  • Poke the roti all over with a fork or knife and cut into triangles.
  • Deep fry, Sprinkle with peri peri masala and your crispy homemade pizza nachos are ready.
  • Serve with cheese dip or ketchup or mayonnaise..

Payal Valera

Payal’s Kitchen Hyderabad India

I am into eggless baking and cooking and specialise in making 100% vegetarian brownies, doughnuts, speciality breads, cakes, cooki Read more

I am into eggless baking and cooking and specialise in making 100% vegetarian brownies, doughnuts, speciality breads, cakes, cookies, puddings and much more. I have my Facebook Page called “Payal’s Kitchen - 100% Veg” with 1,000+ followers. Few of my achievements are... • Was selected for Masterchef India Season 5 from Hyderabad. • 2nd winner at “Star Chef" Hyderabad. • Won 1st prize for my "Kaju Paan Rolls” at “Hyderabad Numaish". • Recipe contributor for Deccan Chronicle for their “Palet Pleasure” section for almost 2 years. • A food consultant for a “Chotu Painter” for their events. • Occasionally take baking classes of cakes, breads and cookies.Read less

Appetizers
  • Serves: 8-10
  • Prep time: 15 min plus 15 min rest time for dough

1:

  • Cornmeal1/2 cup
  • Maida1/2 cup
  • Salt to taste-
  • Grated Cheese1 cube
  • Mixed Herbs1/4 tsp
  • Fab Premium Oil Soluble Pizza Flavour1/4 tsp
  • Water to knead the dough-
  • Peri Peri Masala to sprinkle-

1:

  • Mix all the ingredients and knead a pliable dough.
  • Keep it aside for 15min.
  • Now roll the dough into thin rotis with the help of some dry flour.
  • Poke the roti all over with a fork or knife and cut into triangles.
  • Deep fry, Sprinkle with peri peri masala and your crispy homemade pizza nachos are ready.
  • Serve with cheese dip or ketchup or mayonnaise..

Shilpa Seth Bhambri

CULINARY CONSULTANT AT BASKIN ROBBINS INDIA/ OWNER AT THE CAKELINE Mumbai India

I'm Shilpa Seth Bhambri, based in Mumbai, an avid foodie and passionate baker and chef who loves to work in the genre of food. Tod Read more

I'm Shilpa Seth Bhambri, based in Mumbai, an avid foodie and passionate baker and chef who loves to work in the genre of food. Today I work as a Creative Food Director wherein my expertise lies in end-to-end project and concept visualisation and direction of food-related products. I also enjoy my assignments as a food photographer/videographer & stylist. I'm currently Culinary Consultant for Baskin Robbins India, a role that helps me tap further into my creative and artistic side. I also own a bespoke bake studio called The Cakeline based in Mumbai, which was born out of my love for baking. My diverse experience in the F&B & dessert industry and having trained under chefs and cake artists from the world over has also contributed to me being a culinary educator. My signature culinary workshops are "Foundation in Egg Free Baking' & "Ice Cream with the Expert". I have generated many recipes over the years, which have led me to excel at recipe development & creation. Now I am all set to author my first cookbook!Read less

Appetizers
  • Serves: 10-12
  • Prep time: 15 min plus 20 min rest time
  • Baking time ,Temp: 180 °C For 8-12 Min

1:

  • wholewheat flour160gms/1 cup
  • salt½ tsp
  • chilli flakes½ tsp
  • olive oil1 tbsp
  • warm water100ml
  • Fab Premium Oil Soluble curry patta (curry leaves) flavor1tsp
  • Fab 100% natural chilli extract½ tsp
  • Water for brushing-
  • sesame seeds2 tbsp

1:

  • Preheat your oven to 180 °C.
  • Very lightly grease a baking tray and set aside.
  • Sieve the whole wheat flour.
  • In a stand mixer add the whole wheat flour, salt and chilli flakes.
  • Pour in the water, olive oil, curry patta essence and chilli extract.
  • Attach the dough kneading paddle and start the mixer and blend the flour mixture till it comes together and is well incorporated.
  • The dough will form into a ball and be firm to touch.
  • Cover the dough with a moist cloth and set aside to relax for 20 minutes.
  • Divide the dough into 3 parts.
  • Roll out one part into a ball and start rolling it lightly dusting the dough with some flour.
  • Roll out the dough to an even a thin sheet.
  • Brush the dough lightly with water.
  • Sprinkle some sesame seeds all over the rolled dough.
  • Lightly press the sesame seeds into the dough.
  • Using a pizza cutter lightly mark out indentations in the shape of square or rectangle pieces.
  • Choose a desired size.
  • I marked out lavash strips of 1.5 x 5 inches in size.
  • Make sure you do not cut through the entire dough when marking the indentations.
  • Lift the marked dough sheet carefully and place it on the baking tray.
  • Bake for 8 to 12 minutes till lavash is crisp and golden.
  • Repeat with remaining dough parts.
  • Once baked, lift the lavash strips from the tray and gently break them at marked indentations to get individual pieces.
  • Cool and store lavash in airtight container.
  • Serve with Hummus or dip of your choice.
  • Makes: 15-20 pieces..

Shilpa Seth Bhambri

CULINARY CONSULTANT AT BASKIN ROBBINS INDIA/ OWNER AT THE CAKELINE Mumbai India

I'm Shilpa Seth Bhambri, based in Mumbai, an avid foodie and passionate baker and chef who loves to work in the genre of food. Tod Read more

I'm Shilpa Seth Bhambri, based in Mumbai, an avid foodie and passionate baker and chef who loves to work in the genre of food. Today I work as a Creative Food Director wherein my expertise lies in end-to-end project and concept visualisation and direction of food-related products. I also enjoy my assignments as a food photographer/videographer & stylist. I'm currently Culinary Consultant for Baskin Robbins India, a role that helps me tap further into my creative and artistic side. I also own a bespoke bake studio called The Cakeline based in Mumbai, which was born out of my love for baking. My diverse experience in the F&B & dessert industry and having trained under chefs and cake artists from the world over has also contributed to me being a culinary educator. My signature culinary workshops are "Foundation in Egg Free Baking' & "Ice Cream with the Expert". I have generated many recipes over the years, which have led me to excel at recipe development & creation. Now I am all set to author my first cookbook!Read less

Appetizers
  • Serves: 10-12
  • Prep time: 15 min plus 20 min rest time
  • Baking time ,Temp: 180 °C For 8-12 Min

1:

  • wholewheat flour160gms/1 cup
  • salt½ tsp
  • chilli flakes½ tsp
  • olive oil1 tbsp
  • warm water100ml
  • Fab Premium Oil Soluble curry patta (curry leaves) flavor1tsp
  • Fab 100% natural chilli extract½ tsp
  • Water for brushing-
  • sesame seeds2 tbsp

1:

  • Preheat your oven to 180 °C.
  • Very lightly grease a baking tray and set aside.
  • Sieve the whole wheat flour.
  • In a stand mixer add the whole wheat flour, salt and chilli flakes.
  • Pour in the water, olive oil, curry patta essence and chilli extract.
  • Attach the dough kneading paddle and start the mixer and blend the flour mixture till it comes together and is well incorporated.
  • The dough will form into a ball and be firm to touch.
  • Cover the dough with a moist cloth and set aside to relax for 20 minutes.
  • Divide the dough into 3 parts.
  • Roll out one part into a ball and start rolling it lightly dusting the dough with some flour.
  • Roll out the dough to an even a thin sheet.
  • Brush the dough lightly with water.
  • Sprinkle some sesame seeds all over the rolled dough.
  • Lightly press the sesame seeds into the dough.
  • Using a pizza cutter lightly mark out indentations in the shape of square or rectangle pieces.
  • Choose a desired size.
  • I marked out lavash strips of 1.5 x 5 inches in size.
  • Make sure you do not cut through the entire dough when marking the indentations.
  • Lift the marked dough sheet carefully and place it on the baking tray.
  • Bake for 8 to 12 minutes till lavash is crisp and golden.
  • Repeat with remaining dough parts.
  • Once baked, lift the lavash strips from the tray and gently break them at marked indentations to get individual pieces.
  • Cool and store lavash in airtight container.
  • Serve with Hummus or dip of your choice.
  • Makes: 15-20 pieces..

Vandana Jain

Cake Sapphire Delhi India

A bakery based in New Delhi, Cake Sapphire has been giving sweet memories to people in Delhi -NCR since 2013. We at Cake Sapphire, Read more

A bakery based in New Delhi, Cake Sapphire has been giving sweet memories to people in Delhi -NCR since 2013. We at Cake Sapphire, believe that quality is of utmost concern. Vandana Jain, Co-Founder Cake Sapphire has been baking delicious sweet treats and savoury heath mixtures for all age groups with a premium quality of ingredients and love. Making precious memories even more precious six 6 years and counting to many more.Read less

Appetizers
  • Serves: 4-6
  • Prep time: 1hour for soaking plus 35min

1: SAFFRON PANEER CANAPES

  • Paneer /Cottage Cheese Thick Sliced200 gm
  • Corn flour2-3 tbsp
  • Thick Curd 3-4 tbsp
  • Fab 100% Natural Saffron Extract1/8 tsp
  • SaffronA pinch
  • Fab Premium Oil Soluble Cardamom Kochi Flavour. 2 drops

2: For Saffron Elaichi Curd

  • Hung Curd 1 Cup
  • Castor Sugar3 tsp
  • A pinch cardamom-
  • A pinch saffron-
  • Fab 100% Natural Saffron Extract 1/8 Tsp
  • Fab Premium Oil Soluble Cardamom Kochi Flavour4 Drops

3: For Moong Daal Fritters

  • moong dal/ green lentil soaked for 1 hr½ cup
  • ginger1
  • chilly1 green
  • Palak / Spinach – Chopped¼ cup
  • Salt As per taste-

1. For canapés

  • Mix all these ingredients except paneer.
  • Now marinate the paneer and keep it aside for half an hour.
  • Tawa roast or deep fry the marinated paneer..

2: For Saffron Elaichi Curd

  • Mix all the ingredients and keep it aside..

3: For Moong Daal Fritters

  • Grind all the ingredients except Palak.
  • Add Palak to ground mixture Fry them into small balls.

4: Assembly

  • Green chutney, Meethi Saunth Chutney/ sweet red tamarind chutney , Anar/Pomegranate Arrange Paneer/ Canapes in a serving plate.
  • Add green chutney and meethi saunth over it.
  • Spread Saffron Elaichi Curd.
  • Place Moong Daal Fritter over it and dress it with both chutney and anar over it.
  • Enjoy with some more Curd as a dip..

Vandana Jain

Cake Sapphire Delhi India

A bakery based in New Delhi, Cake Sapphire has been giving sweet memories to people in Delhi -NCR since 2013. We at Cake Sapphire, Read more

A bakery based in New Delhi, Cake Sapphire has been giving sweet memories to people in Delhi -NCR since 2013. We at Cake Sapphire, believe that quality is of utmost concern. Vandana Jain, Co-Founder Cake Sapphire has been baking delicious sweet treats and savoury heath mixtures for all age groups with a premium quality of ingredients and love. Making precious memories even more precious six 6 years and counting to many more.Read less

Appetizers
  • Serves: 4-6
  • Prep time: 1hour for soaking plus 35min

1: SAFFRON PANEER CANAPES

  • Paneer /Cottage Cheese Thick Sliced200 gm
  • Corn flour2-3 tbsp
  • Thick Curd 3-4 tbsp
  • Fab 100% Natural Saffron Extract1/8 tsp
  • SaffronA pinch
  • Fab Premium Oil Soluble Cardamom Kochi Flavour. 2 drops

2: For Saffron Elaichi Curd

  • Hung Curd 1 Cup
  • Castor Sugar3 tsp
  • A pinch cardamom-
  • A pinch saffron-
  • Fab 100% Natural Saffron Extract 1/8 Tsp
  • Fab Premium Oil Soluble Cardamom Kochi Flavour4 Drops

3: For Moong Daal Fritters

  • moong dal/ green lentil soaked for 1 hr½ cup
  • ginger1
  • chilly1 green
  • Palak / Spinach – Chopped¼ cup
  • Salt As per taste-

1. For canapés

  • Mix all these ingredients except paneer.
  • Now marinate the paneer and keep it aside for half an hour.
  • Tawa roast or deep fry the marinated paneer..

2: For Saffron Elaichi Curd

  • Mix all the ingredients and keep it aside..

3: For Moong Daal Fritters

  • Grind all the ingredients except Palak.
  • Add Palak to ground mixture Fry them into small balls.

4: Assembly

  • Green chutney, Meethi Saunth Chutney/ sweet red tamarind chutney , Anar/Pomegranate Arrange Paneer/ Canapes in a serving plate.
  • Add green chutney and meethi saunth over it.
  • Spread Saffron Elaichi Curd.
  • Place Moong Daal Fritter over it and dress it with both chutney and anar over it.
  • Enjoy with some more Curd as a dip..

Soneeka Gulati

Love At First Bite India Gurgaon India

“Live and work with integrity and everything else is a piece of cake” Originally from Srinagar, Soneeka moved to Gurgaon 24 Read more

“Live and work with integrity and everything else is a piece of cake” Originally from Srinagar, Soneeka moved to Gurgaon 24 years ago. Soneeka did her specialization in Leather Design & Technology from Pearl Academy of Fashion. After pursuing a successful career in the corporate sector for 14 years as HOD for Marketing & Product Development, Soneeka has ended up developing cakes @ Love at First Bite. To enhance her skills, she underwent training at the International School of Sugar Art, USA with a focus on wedding cakes. She offers a complete range of designer cakes for all occasions, dessert table set up, wedding room hampers and customized return party favours – a 360 degree solutions for her clients. She is a cake creator, cake artist and a cake designer - one of the lucky people who have been blessed with a natural artistic talent! Her goal in life is to contribute to people’s happiness - with or without the cakes! Rock climbing, trekking, route recce and making road books for car rallies excite her. A qualified Yoga instructor trained at the Sivananda Yoga Centre in Kerela, she also likes to experience different forms of spiritualism in various ways. Her burning desire is to…. be the best in whatever she does. She strongly believes: “Where there is a WHISK, there is a way” !Read less

Appetizers
  • Serves: 6-8
  • Prep time: 20 min

1:

  • Cream Cheese - 50 grams
  • Icing sugar - / To taste10 grams
  • Whipped Cream ( non dairy with sugar) - 50 grams
  • Fab Premium Oil Soluble Pani Puri Flavour-/ to taste1 tsp
  • Chat masala –1 tsp
  • 50-50 Krackjack biscuits –A pack for serving
  • Chick Peas – Boiled and slightly mashed-
  • Potatoes – Boiled mashed potatoes – optional-

2: Garnish

  • Tamarind Chutney & Spicy Pudina chutney.-
  • Fresh Mint leaf-

1:

  • Mix Cream cheese, Icing Sugar, Whipped cream, Pani puri Essence and the chat masala with a light hand.The mix should feel chatpata on tasting, Add more chat masala if required.

2:Assembling

  • Spread the cream cheese mix generously on the krackjack biscuit.
  • Put little mix of mashed chickpea / Potato in the centre.
  • Top it with a drop of the red or green chutney, garnish with mint leaf and Voila..it's ready to serve!!! .

Soneeka Gulati

Love At First Bite India Gurgaon India

“Live and work with integrity and everything else is a piece of cake” Originally from Srinagar, Soneeka moved to Gurgaon 24 Read more

“Live and work with integrity and everything else is a piece of cake” Originally from Srinagar, Soneeka moved to Gurgaon 24 years ago. Soneeka did her specialization in Leather Design & Technology from Pearl Academy of Fashion. After pursuing a successful career in the corporate sector for 14 years as HOD for Marketing & Product Development, Soneeka has ended up developing cakes @ Love at First Bite. To enhance her skills, she underwent training at the International School of Sugar Art, USA with a focus on wedding cakes. She offers a complete range of designer cakes for all occasions, dessert table set up, wedding room hampers and customized return party favours – a 360 degree solutions for her clients. She is a cake creator, cake artist and a cake designer - one of the lucky people who have been blessed with a natural artistic talent! Her goal in life is to contribute to people’s happiness - with or without the cakes! Rock climbing, trekking, route recce and making road books for car rallies excite her. A qualified Yoga instructor trained at the Sivananda Yoga Centre in Kerela, she also likes to experience different forms of spiritualism in various ways. Her burning desire is to…. be the best in whatever she does. She strongly believes: “Where there is a WHISK, there is a way” !Read less

Appetizers
  • Serves: 6-8
  • Prep time: 20 min

1:

  • Cream Cheese - 50 grams
  • Icing sugar - / To taste10 grams
  • Whipped Cream ( non dairy with sugar) - 50 grams
  • Fab Premium Oil Soluble Pani Puri Flavour-/ to taste1 tsp
  • Chat masala –1 tsp
  • 50-50 Krackjack biscuits –A pack for serving
  • Chick Peas – Boiled and slightly mashed-
  • Potatoes – Boiled mashed potatoes – optional-

2: Garnish

  • Tamarind Chutney & Spicy Pudina chutney.-
  • Fresh Mint leaf-

1:

  • Mix Cream cheese, Icing Sugar, Whipped cream, Pani puri Essence and the chat masala with a light hand.The mix should feel chatpata on tasting, Add more chat masala if required.

2:Assembling

  • Spread the cream cheese mix generously on the krackjack biscuit.
  • Put little mix of mashed chickpea / Potato in the centre.
  • Top it with a drop of the red or green chutney, garnish with mint leaf and Voila..it's ready to serve!!! .

RIMLI BISWAS

16 Sweet Sin Road Pune India

16 SSR is humbled and prides itself for being a part of the FAB Collab! Rimli, similar to many other home bakers, started off on t Read more

16 SSR is humbled and prides itself for being a part of the FAB Collab! Rimli, similar to many other home bakers, started off on the baking journey as part of a self exploration journey. She wanted to turn her passion into something that could make a difference to the world and thus 16SSR was born. On one hand, while Rimli has always strive to give the perfect cake to her clients and has been invited as a guest speaker at industry events, she also believes that the true test of passion is not in holding on, but giving forward. With support from FAB and other wonderful companies in the baking industry, 16SSR has trained over 200 bakers from at least 5 cities to become self-confident and realize their dreams!! Rimli invites you to try some of her creations using FAB flavours. Incredibly simple and sinfully appealing, they are the perfect companion for the days when you are reminiscing as well as rejoicing! Enjoy your bakes!!Read less

Appetizers
  • Serves: 2-3
  • Prep time: 35 min
  • Finishing Time: 200 °C for 20 minutes plus 100 degrees for 5 minutes

1 CHEESY-GARLIC STICKS

  • Phyllo/ Filo Sheet1 sheet
  • Melted Butter2 TBSP
  • Oregano1/4th TSP
  • Chilli Flakes1/4th TSP
  • Black Pepper1/8th TSP
  • Garlic Granules1/4th TSP
  • Pinch of White Pepper-
  • FAB PREMIUM OIL SOLUBLE PARMESAN CHEESE½ tsp

2: THE JALAPENO DIP

  • Milk1/4th Cup
  • Butter10 gms
  • Milk Powder1 Tsp
  • Processed Cheese3 Slices
  • FAB PREMIUM OIL SOLUBLE JALAPENO ½ Tsp

1: CHEESY-GARLIC STICKS

  • Flatten out the phyllo (filo) sheet In a bowl add melted butter (you can also use olive oil), oregano, chilli flakes, black pepper, white pepper, garlic granules and FAB Parmesan Cheese Flavour Brush the mixture on the pastry sheet Cut the pastry sheet into thin strips Twist the strips Bake the strips at 200 °C for about 20 minutes or till golden brown Then Bake at 100 degrees for the next 5 minutes.
  • Serve hot .

2: FOR THE JALAPENO DIP

  • In a double boiler add milk, butter and milk powder Stir till the butter is melted and milk powder is dissolved well Add in the processed cheese and keep stirring till the cheese is melted Add in the jalapeno flavour If the mixture is too thick add 1 Tsp Milk .

RIMLI BISWAS

16 Sweet Sin Road Pune India

16 SSR is humbled and prides itself for being a part of the FAB Collab! Rimli, similar to many other home bakers, started off on t Read more

16 SSR is humbled and prides itself for being a part of the FAB Collab! Rimli, similar to many other home bakers, started off on the baking journey as part of a self exploration journey. She wanted to turn her passion into something that could make a difference to the world and thus 16SSR was born. On one hand, while Rimli has always strive to give the perfect cake to her clients and has been invited as a guest speaker at industry events, she also believes that the true test of passion is not in holding on, but giving forward. With support from FAB and other wonderful companies in the baking industry, 16SSR has trained over 200 bakers from at least 5 cities to become self-confident and realize their dreams!! Rimli invites you to try some of her creations using FAB flavours. Incredibly simple and sinfully appealing, they are the perfect companion for the days when you are reminiscing as well as rejoicing! Enjoy your bakes!!Read less

Appetizers
  • Serves: 2-3
  • Prep time: 35 min
  • Finishing Time: 200 °C for 20 minutes plus 100 degrees for 5 minutes

1 CHEESY-GARLIC STICKS

  • Phyllo/ Filo Sheet1 sheet
  • Melted Butter2 TBSP
  • Oregano1/4th TSP
  • Chilli Flakes1/4th TSP
  • Black Pepper1/8th TSP
  • Garlic Granules1/4th TSP
  • Pinch of White Pepper-
  • FAB PREMIUM OIL SOLUBLE PARMESAN CHEESE½ tsp

2: THE JALAPENO DIP

  • Milk1/4th Cup
  • Butter10 gms
  • Milk Powder1 Tsp
  • Processed Cheese3 Slices
  • FAB PREMIUM OIL SOLUBLE JALAPENO ½ Tsp

1: CHEESY-GARLIC STICKS

  • Flatten out the phyllo (filo) sheet In a bowl add melted butter (you can also use olive oil), oregano, chilli flakes, black pepper, white pepper, garlic granules and FAB Parmesan Cheese Flavour Brush the mixture on the pastry sheet Cut the pastry sheet into thin strips Twist the strips Bake the strips at 200 °C for about 20 minutes or till golden brown Then Bake at 100 degrees for the next 5 minutes.
  • Serve hot .

2: FOR THE JALAPENO DIP

  • In a double boiler add milk, butter and milk powder Stir till the butter is melted and milk powder is dissolved well Add in the processed cheese and keep stirring till the cheese is melted Add in the jalapeno flavour If the mixture is too thick add 1 Tsp Milk .

Raehet Kaur

Rae's bakes Chandigarh India

The brand Rae’s bakes is the vision and hard work of a first generation business woman. Although there are many peaks yet to cli Read more

The brand Rae’s bakes is the vision and hard work of a first generation business woman. Although there are many peaks yet to climb, it has been a long and arduous journey with many wins and just as many learning opportunities. The learning curve has been a steep one. I Started off my career with the normal 9 to 5. Realization dawned soon enough that this was not meant for me. The journey for Rae's started in 2007, when I quit my corporate job and armed with my bba, started training with the (five star) bakery @ Hotel Crowne Plaza, New friends colony, New Delhi. That was followed by an intense training period at a high end patisserie/ confectionery in Noida, called Theo’s where chef Gaurav Wadhwa was kind enough to take me under his wing. Now I set out to be a ‘patisserie’ entrepreneur. Returning to my roots was a given. Chandigarh. Rae's was inaugurated (with the unwavering support of my mom) on 3rd Nov'2009 @ the HPCL petrol pump in sector 22 chandigarh. It was a unique concept, offering motorists the chance to 'tank up on treats' and our quality was immensely appreciated by all our clients. From breads to cakes to chocolates....we’ve had our fair share of media coverage and appreciation. Now the journey continues, as I have turned it into a home based bakery business to allow me flexibility in my work hours as my family life has expanded. Rae’s Bakes is a home based bakery, that works on orders and supplies and caters to any customer’s need for desserts, breads, savouries, cakes- simple and celebration, cookies and chocolates and recently, baking classes.Read less

Appetizers
  • Serves: 4-6
  • Prep time: 20 min
  • Finishing Time: Chill for a few hours

1:

  • Peanut butterlittle less than half a cup
  • Honeya little less than half a cup
  • Roasted nuts & seeds (as per preference)half cup + 1/4th cup
  • Dried fruit1/2 cup
  • Gluten free cereal2 cups (rice krispies or corn flakes, as per choice)
  • Salt one pinch -
  • Fab Premium Oil Soluble Cranberry Flavour1/2 tsp
  • Chocolate (melted)30 gms

1:

  • Line a small baking tray or 9 inch square mould with parchment paper.
  • In a processor, pulse the nuts and fruits till they are a coarse powder.
  • Ensure that the nuts don’t release their oil.
  • In a heavy bottomed saucepan, over a medium flame, melt the butter and honey.
  • Stir and prevent burning it.
  • When the mixture bubbles and is a smooth paste that has emulsified, remover from the heat.
  • This doesn’t take long.
  • Add the salt and flavour.
  • Stir in nuts, fruits and cereal.
  • Lastly add the chocolate and stir to coat everything equally.
  • Working quickly, spread the mixture on the prepared tray evenly.
  • Place another parchment paper on top and flatten and compress together using a rolling pin.
  • Chill for a few hours and cut as desired..

Raehet Kaur

Rae's bakes Chandigarh India

The brand Rae’s bakes is the vision and hard work of a first generation business woman. Although there are many peaks yet to cli Read more

The brand Rae’s bakes is the vision and hard work of a first generation business woman. Although there are many peaks yet to climb, it has been a long and arduous journey with many wins and just as many learning opportunities. The learning curve has been a steep one. I Started off my career with the normal 9 to 5. Realization dawned soon enough that this was not meant for me. The journey for Rae's started in 2007, when I quit my corporate job and armed with my bba, started training with the (five star) bakery @ Hotel Crowne Plaza, New friends colony, New Delhi. That was followed by an intense training period at a high end patisserie/ confectionery in Noida, called Theo’s where chef Gaurav Wadhwa was kind enough to take me under his wing. Now I set out to be a ‘patisserie’ entrepreneur. Returning to my roots was a given. Chandigarh. Rae's was inaugurated (with the unwavering support of my mom) on 3rd Nov'2009 @ the HPCL petrol pump in sector 22 chandigarh. It was a unique concept, offering motorists the chance to 'tank up on treats' and our quality was immensely appreciated by all our clients. From breads to cakes to chocolates....we’ve had our fair share of media coverage and appreciation. Now the journey continues, as I have turned it into a home based bakery business to allow me flexibility in my work hours as my family life has expanded. Rae’s Bakes is a home based bakery, that works on orders and supplies and caters to any customer’s need for desserts, breads, savouries, cakes- simple and celebration, cookies and chocolates and recently, baking classes.Read less

Appetizers
  • Serves: 4-6
  • Prep time: 20 min
  • Finishing Time: Chill for a few hours

1:

  • Peanut butterlittle less than half a cup
  • Honeya little less than half a cup
  • Roasted nuts & seeds (as per preference)half cup + 1/4th cup
  • Dried fruit1/2 cup
  • Gluten free cereal2 cups (rice krispies or corn flakes, as per choice)
  • Salt one pinch -
  • Fab Premium Oil Soluble Cranberry Flavour1/2 tsp
  • Chocolate (melted)30 gms

1:

  • Line a small baking tray or 9 inch square mould with parchment paper.
  • In a processor, pulse the nuts and fruits till they are a coarse powder.
  • Ensure that the nuts don’t release their oil.
  • In a heavy bottomed saucepan, over a medium flame, melt the butter and honey.
  • Stir and prevent burning it.
  • When the mixture bubbles and is a smooth paste that has emulsified, remover from the heat.
  • This doesn’t take long.
  • Add the salt and flavour.
  • Stir in nuts, fruits and cereal.
  • Lastly add the chocolate and stir to coat everything equally.
  • Working quickly, spread the mixture on the prepared tray evenly.
  • Place another parchment paper on top and flatten and compress together using a rolling pin.
  • Chill for a few hours and cut as desired..

Cheryl Rajkumar

Kitchen Kemistry San Francisco, California. United States Of America

Hello Tribe, I’m Cheryl Rajkumar, owner of Kitchen Kemistry food blog, scratch baker, home cook, food content creator, recipe de Read more

Hello Tribe, I’m Cheryl Rajkumar, owner of Kitchen Kemistry food blog, scratch baker, home cook, food content creator, recipe developer, intermediate hiker, adventure junkie, plant mom, pediatric cancer research professional and karma believer. My friends and family say that I have an innate ability to present a delicious meal on the table. A fearless contriver in my kitchen, I trust my senses than the recipes! I believe that endeavoring to make most things from scratch honors FOOD itself and practice it too. Born in beautiful coastal Goa, raised in Karnataka and Tamil Nadu, explains my exposure to several Indian cuisine. My living experience in three continents (Asia, Europe and North America) and travelling over 20 countries influence my cooking style and choice of food. Mid 2011, I moved to the USA to join my husband. After quite a few moves (read 3 states) in a year’s time, we settled in San Francisco, California. Kitchen Kemistry started in the year 2011. It is a collection of recipes prepared in my tiny kitchen with local ingredients. Being a locavore, my recipes are straight-forward with an emphasis on whole and fresh seasonal ingredients that offer more flavors, texture and choice. All garnered after goofy blunders, cooking disasters, burnt fingers and chipped nails. As a Life Science graduate, I believe that cooking and baking is a perfect combination of science and art. With the rigor of science and grace of art, baking is a delightful labor and food is a pleasurable bounty. Concocting with this rationale, my recipes provide the science that happens backstage. Thanks for reading about me, my love for baking and creating my recipes.Read less

Sauces, Dips & Preserves
  • Prep time: 15 min

Thai inspired vinaigrette is perfect for dressing a salad or marinade for chicken, seafood, tofu, roasted vegetables. Refreshing flavors and mildly spiced chilli gives an edge to this refrigerator staple.

1:

  • peanut oil1/2 cup (120 ml)
  • toasted sesame oil2 tablespoons (30 ml)
  • fresh lemon juice2 teaspoon (10 ml)
  • rice wine vinegar¼ cup (60 ml)
  • fish sauce or ½ teaspoon Worcestershire sauce. *Omit if vegetarian1 teaspoon (5 ml)
  • water. *Omit if using as a marinade. 1/4 (60 ml) cup
  • salt1 teaspoon
  • garlic, minced 1 tablespoon
  • black pepper powder½ teaspoon
  • honey or brown sugar1 tablespoon
  • dried red chilli flakes or chopped fresh Thai (Bird’s eye) chilli1 tablespoon
  • chopped cilantro leaves (fresh coriander leaves)1/2 tablespoon
  • chopped mint leaves1/2 tablespoon
  • chopped Thai basil leaves1 teaspoon
  • FAB premium oil soluble lemongrass flavor¼ teaspoon
  • FAB premium oil soluble alphonso mango flavour½ teaspoon
  • FAB 100% natural oil soluble ginger extract½ teaspoon
  • Note: Yields : 250ml -300ml-

1:

  • Combine all of the ingredients in a blender.
  • Taste and adjust seasoning as preferred.
  • For salads : Combine the salad ingredients in a large bowl.
  • Pour dressing over salad.
  • Toss to mix thoroughly.
  • Add more if desired.
  • Top with sesame seeds.
  • Serve! As a marinade pour over chicken or fish or tofu, marinate for at least 4 hours.
  • Store in the refrigerator for 2-3 weeks.

Cheryl Rajkumar

Kitchen Kemistry San Francisco, California. United States Of America

Hello Tribe, I’m Cheryl Rajkumar, owner of Kitchen Kemistry food blog, scratch baker, home cook, food content creator, recipe de Read more

Hello Tribe, I’m Cheryl Rajkumar, owner of Kitchen Kemistry food blog, scratch baker, home cook, food content creator, recipe developer, intermediate hiker, adventure junkie, plant mom, pediatric cancer research professional and karma believer. My friends and family say that I have an innate ability to present a delicious meal on the table. A fearless contriver in my kitchen, I trust my senses than the recipes! I believe that endeavoring to make most things from scratch honors FOOD itself and practice it too. Born in beautiful coastal Goa, raised in Karnataka and Tamil Nadu, explains my exposure to several Indian cuisine. My living experience in three continents (Asia, Europe and North America) and travelling over 20 countries influence my cooking style and choice of food. Mid 2011, I moved to the USA to join my husband. After quite a few moves (read 3 states) in a year’s time, we settled in San Francisco, California. Kitchen Kemistry started in the year 2011. It is a collection of recipes prepared in my tiny kitchen with local ingredients. Being a locavore, my recipes are straight-forward with an emphasis on whole and fresh seasonal ingredients that offer more flavors, texture and choice. All garnered after goofy blunders, cooking disasters, burnt fingers and chipped nails. As a Life Science graduate, I believe that cooking and baking is a perfect combination of science and art. With the rigor of science and grace of art, baking is a delightful labor and food is a pleasurable bounty. Concocting with this rationale, my recipes provide the science that happens backstage. Thanks for reading about me, my love for baking and creating my recipes.Read less

Sauces, Dips & Preserves
  • Prep time: 15 min

Thai inspired vinaigrette is perfect for dressing a salad or marinade for chicken, seafood, tofu, roasted vegetables. Refreshing flavors and mildly spiced chilli gives an edge to this refrigerator staple.

1:

  • peanut oil1/2 cup (120 ml)
  • toasted sesame oil2 tablespoons (30 ml)
  • fresh lemon juice2 teaspoon (10 ml)
  • rice wine vinegar¼ cup (60 ml)
  • fish sauce or ½ teaspoon Worcestershire sauce. *Omit if vegetarian1 teaspoon (5 ml)
  • water. *Omit if using as a marinade. 1/4 (60 ml) cup
  • salt1 teaspoon
  • garlic, minced 1 tablespoon
  • black pepper powder½ teaspoon
  • honey or brown sugar1 tablespoon
  • dried red chilli flakes or chopped fresh Thai (Bird’s eye) chilli1 tablespoon
  • chopped cilantro leaves (fresh coriander leaves)1/2 tablespoon
  • chopped mint leaves1/2 tablespoon
  • chopped Thai basil leaves1 teaspoon
  • FAB premium oil soluble lemongrass flavor¼ teaspoon
  • FAB premium oil soluble alphonso mango flavour½ teaspoon
  • FAB 100% natural oil soluble ginger extract½ teaspoon
  • Note: Yields : 250ml -300ml-

1:

  • Combine all of the ingredients in a blender.
  • Taste and adjust seasoning as preferred.
  • For salads : Combine the salad ingredients in a large bowl.
  • Pour dressing over salad.
  • Toss to mix thoroughly.
  • Add more if desired.
  • Top with sesame seeds.
  • Serve! As a marinade pour over chicken or fish or tofu, marinate for at least 4 hours.
  • Store in the refrigerator for 2-3 weeks.

Nupur Chatterjee Kumar

Smart Cookie Dessert Studio Kolkata India

I am an architect turned pastry chef who specialises in Dessert Tables. Since childhood I loved food and aesthetics and this way Read more

I am an architect turned pastry chef who specialises in Dessert Tables. Since childhood I loved food and aesthetics and this way I get to merge my two loves together. I have trained under the present world champions from the Academy of Pastry Arts, Malaysia. I love experimenting with desserts and love that even desserts can be the centrepiece of an event. I have given demos across the country on dessert tables and collaborated with different brands. This has been one of my biggest learning experiences and also one of my biggest achievements. I was a finalist in Rising Star category (East) in the Indian Cake Awards 2019.Read less

Sauces, Dips & Preserves
  • Serves: 8-10
  • Prep time: 30 min

1:

  • Chopped plums3-1/4 cups
  • Orange Juice1/3 cup
  • Pectin 3.5 tsp
  • Sugar 1 cup
  • Orange zest1 tbsp
  • Ground cinnamon1/2 tsp
  • Fab Premium Oil Soluble Plum Flavour1/2 tsp

1:

  • Take the plums in a heavy bottomed container and heat on medium flame for about 5-7 mins, till the plums are soft.
  • No need to peel the skin.
  • Take pectin and add it to the plums and cook for about 1 min while stirring continuously.
  • Add remaining ingredients, orange juice (I use freshly squeezed), sugar, orange zest and cinnamon.
  • Keep cooking till you see everything is squishy.
  • Remove from heat .
  • Now add the Fab Premium Oil Soluble Plum Flavour.
  • Give it a nice stir.
  • This will bring out the plum flavour and make it more aromatic, especially when using off season plums.
  • Now using a hand blender or potato masher mash it further for a smoother texture.
  • I use a potato masher as this gives me pieces of fruit too.
  • Pour while hot in sterilized containers.
  • And Voila!!! Jam is ready..

Nupur Chatterjee Kumar

Smart Cookie Dessert Studio Kolkata India

I am an architect turned pastry chef who specialises in Dessert Tables. Since childhood I loved food and aesthetics and this way Read more

I am an architect turned pastry chef who specialises in Dessert Tables. Since childhood I loved food and aesthetics and this way I get to merge my two loves together. I have trained under the present world champions from the Academy of Pastry Arts, Malaysia. I love experimenting with desserts and love that even desserts can be the centrepiece of an event. I have given demos across the country on dessert tables and collaborated with different brands. This has been one of my biggest learning experiences and also one of my biggest achievements. I was a finalist in Rising Star category (East) in the Indian Cake Awards 2019.Read less

Sauces, Dips & Preserves
  • Serves: 8-10
  • Prep time: 30 min

1:

  • Chopped plums3-1/4 cups
  • Orange Juice1/3 cup
  • Pectin 3.5 tsp
  • Sugar 1 cup
  • Orange zest1 tbsp
  • Ground cinnamon1/2 tsp
  • Fab Premium Oil Soluble Plum Flavour1/2 tsp

1:

  • Take the plums in a heavy bottomed container and heat on medium flame for about 5-7 mins, till the plums are soft.
  • No need to peel the skin.
  • Take pectin and add it to the plums and cook for about 1 min while stirring continuously.
  • Add remaining ingredients, orange juice (I use freshly squeezed), sugar, orange zest and cinnamon.
  • Keep cooking till you see everything is squishy.
  • Remove from heat .
  • Now add the Fab Premium Oil Soluble Plum Flavour.
  • Give it a nice stir.
  • This will bring out the plum flavour and make it more aromatic, especially when using off season plums.
  • Now using a hand blender or potato masher mash it further for a smoother texture.
  • I use a potato masher as this gives me pieces of fruit too.
  • Pour while hot in sterilized containers.
  • And Voila!!! Jam is ready..

Himanshu Sachdeva & Ranjana Singh

Beyond Cakes Patiala India

This beautiful journey started off on 2nd April 2013 from the 1st cake being our son's birthday to a number of them till date. A l Read more

This beautiful journey started off on 2nd April 2013 from the 1st cake being our son's birthday to a number of them till date. A lot of hard work , dedication and learning has been involved to get us where we are.Read less

Breads, Pizzas & Doughnuts
  • Serves: 10-12
  • Prep time: 20 min plus rest time 1-2 hours plus second rest time 30 min
  • Baking time ,Temp: 200°C for 18 to 20 minutes

1:For the dough

  • All-purpose Flour or Maida – 250 grams
  • lukewarm Water -100 grams
  • Milk – 80grams lukewarm
  • Honey or Sugar –15 grams
  • Instant yeast –1-1/4 teaspoons
  • Salt – 1 teaspoons
  • Butter –28g soft (2 tbsp)
  • Milk Powder - 17g (1/3 cup)

2: For the filling

  • Raisins -(chopped and soaked in Rum overnight)2 cups
  • Brown sugar - 1 cup
  • FAB 100% Natural Oil Soluble Cinnamon Extract -1 tsp
  • FAB Oil Soluble Rum Flavour -1/2 tsp
  • Butter -(softened)1/4 cup

1:

  • Take 20 grams cup lukewarm water, add 1/2 tsp sugar and the instant yeast, mix well and set aside to rise.
  • Mix the flour, milk powder and sugar in a bowl.
  • In another large bowl mix all the wet ingredients, (except salt & butter).
  • Add the risen yeast mix to this.
  • Start adding the flour mix, a cup at a time, mixing well with a silicon or plastic scraper (if you do not have a scraper, mix with hand), till you get very wet dough, which starts pulling off from the side of the bowl.
  • Add butter & salt little at a time to the mix and keep kneading.
  • Transfer this to a lightly floured work table, knead gently for 10 minutes , adding a little flour at a time (if required only), till you get a very loose, but not sticky dough.
  • (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard) Place the dough in a lightly greased bowl.
  • Grease the dough also.
  • Cover it with a wet cloth and let it rise at room temperature (preferably warm place) until it’s doubled in size, 1 to 2 hours.
  • While the dough is rising , in a blow mix Brown sugar , raisins , Fab 100% Natural Oil Soluble Cinnamon Extract , FAB Oil Soluble Rum Flavour and 1 tsp butter(rest butter has to be brushed on the rolled dough) Gently deflate the dough, to shape , take the dough and just spread into a rectangular shape (approximately 15'x12') with a rolling pin.
  • Brush thoroughly with butter.
  • spread the raisin & brown sugar mix on the rolled dough evenly.
  • Start rolling it to form a tight log.
  • cut into round equal slices (approximately 15 will come).
  • Set them in a round tin keeping at an approximate 1 inch distance.
  • Cover with a wet cloth, and let the dough rise for 30 minutes (preferably warm place), till it has doubled.
  • 15 Minutes before the bake, preheat the oven at 200°C.
  • Just before baking, brush with melted butter or egg wash.
  • Bake in a preheated oven at 200°C, for 18 to 20 minutes .
  • Remove from the oven, and turn it out onto a rack to cool.
  • When slightly warm , pour the glaze and serve.
  • For Glaze mix 1 cup sugar and 28 grams melted butter.
  • Add 1 tsp of Fab Premium Oil Soluble Rum Flavour and mix.
  • if it is too thick , add milk tsp by tsp till you get a slightly flowy consistency..

Himanshu Sachdeva & Ranjana Singh

Beyond Cakes Patiala India

This beautiful journey started off on 2nd April 2013 from the 1st cake being our son's birthday to a number of them till date. A l Read more

This beautiful journey started off on 2nd April 2013 from the 1st cake being our son's birthday to a number of them till date. A lot of hard work , dedication and learning has been involved to get us where we are.Read less

Breads, Pizzas & Doughnuts
  • Serves: 10-12
  • Prep time: 20 min plus rest time 1-2 hours plus second rest time 30 min
  • Baking time ,Temp: 200°C for 18 to 20 minutes

1:For the dough

  • All-purpose Flour or Maida – 250 grams
  • lukewarm Water -100 grams
  • Milk – 80grams lukewarm
  • Honey or Sugar –15 grams
  • Instant yeast –1-1/4 teaspoons
  • Salt – 1 teaspoons
  • Butter –28g soft (2 tbsp)
  • Milk Powder - 17g (1/3 cup)

2: For the filling

  • Raisins -(chopped and soaked in Rum overnight)2 cups
  • Brown sugar - 1 cup
  • FAB 100% Natural Oil Soluble Cinnamon Extract -1 tsp
  • FAB Oil Soluble Rum Flavour -1/2 tsp
  • Butter -(softened)1/4 cup

1:

  • Take 20 grams cup lukewarm water, add 1/2 tsp sugar and the instant yeast, mix well and set aside to rise.
  • Mix the flour, milk powder and sugar in a bowl.
  • In another large bowl mix all the wet ingredients, (except salt & butter).
  • Add the risen yeast mix to this.
  • Start adding the flour mix, a cup at a time, mixing well with a silicon or plastic scraper (if you do not have a scraper, mix with hand), till you get very wet dough, which starts pulling off from the side of the bowl.
  • Add butter & salt little at a time to the mix and keep kneading.
  • Transfer this to a lightly floured work table, knead gently for 10 minutes , adding a little flour at a time (if required only), till you get a very loose, but not sticky dough.
  • (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard) Place the dough in a lightly greased bowl.
  • Grease the dough also.
  • Cover it with a wet cloth and let it rise at room temperature (preferably warm place) until it’s doubled in size, 1 to 2 hours.
  • While the dough is rising , in a blow mix Brown sugar , raisins , Fab 100% Natural Oil Soluble Cinnamon Extract , FAB Oil Soluble Rum Flavour and 1 tsp butter(rest butter has to be brushed on the rolled dough) Gently deflate the dough, to shape , take the dough and just spread into a rectangular shape (approximately 15'x12') with a rolling pin.
  • Brush thoroughly with butter.
  • spread the raisin & brown sugar mix on the rolled dough evenly.
  • Start rolling it to form a tight log.
  • cut into round equal slices (approximately 15 will come).
  • Set them in a round tin keeping at an approximate 1 inch distance.
  • Cover with a wet cloth, and let the dough rise for 30 minutes (preferably warm place), till it has doubled.
  • 15 Minutes before the bake, preheat the oven at 200°C.
  • Just before baking, brush with melted butter or egg wash.
  • Bake in a preheated oven at 200°C, for 18 to 20 minutes .
  • Remove from the oven, and turn it out onto a rack to cool.
  • When slightly warm , pour the glaze and serve.
  • For Glaze mix 1 cup sugar and 28 grams melted butter.
  • Add 1 tsp of Fab Premium Oil Soluble Rum Flavour and mix.
  • if it is too thick , add milk tsp by tsp till you get a slightly flowy consistency..

Rajani Vaidyanathan

The Goody Bag Chennai India

I am Rajani Vaidyanathan from Chennai. A documentation specialist by profession and a Home baker by passion. While I learnt my bas Read more

I am Rajani Vaidyanathan from Chennai. A documentation specialist by profession and a Home baker by passion. While I learnt my basics from my mother in my teens, I was able to revisit and renew my passion for baking almost 20 years later. I have been actively baking for the last 4 years now and enjoy making sweet and savoury bakes for my family, friends and my clients.Read less

Breads, Pizzas & Doughnuts
  • Serves: 6-8
  • Prep time: 20 min plus 1st proofing 40 min plus 2nd proofing 30 min
  • Baking time ,Temp: 200°C for 10 min

1:

  • All purpose flour250gms
  • Instant yeast4gms
  • Salt ½ TSP
  • Fab 100% Natural Rosemary Extract2 TSP
  • Butter/ Oil 15gms
  • Sugar10gms
  • Water150ml
  • Black/White Sesame seeds ( for topping) 1 tsp

1:

  • Mix together flour, instant yeast and salt.
  • In a pan mix the sugar and water and warm it.
  • Add warm water to the flour mixture and bring it together gently.
  • Add the Rosemary natural extract and the butter/oil and knead the dough until smooth.
  • Cover the dough and let it rest for 40 minutes to proof.
  • After the first proofing, gently punch the dough and measure out into buns or rolls.
  • Arrange them on a parchment lined baking tray, and set it for the second proofing for approx half hour.
  • Preheat the oven to 230°C.
  • Give a milk wash to the buns.
  • Sprinkle black/white sesame seeds on each bun and bake for 10 minutes at 200°C.
  • Monitor the temperature and the end point based on your oven.
  • Remove the buns from oven and apply butter on top.
  • Cool the buns and store in an airtight container.
  • They can be stored upto a day outside or can be refrigerated upto 3 days.
  • The Rosemary flavoured buns can be consumed as is or with warm butter / cheese or any side of your choice.

Rajani Vaidyanathan

The Goody Bag Chennai India

I am Rajani Vaidyanathan from Chennai. A documentation specialist by profession and a Home baker by passion. While I learnt my bas Read more

I am Rajani Vaidyanathan from Chennai. A documentation specialist by profession and a Home baker by passion. While I learnt my basics from my mother in my teens, I was able to revisit and renew my passion for baking almost 20 years later. I have been actively baking for the last 4 years now and enjoy making sweet and savoury bakes for my family, friends and my clients.Read less

Breads, Pizzas & Doughnuts
  • Serves: 6-8
  • Prep time: 20 min plus 1st proofing 40 min plus 2nd proofing 30 min
  • Baking time ,Temp: 200°C for 10 min

1:

  • All purpose flour250gms
  • Instant yeast4gms
  • Salt ½ TSP
  • Fab 100% Natural Rosemary Extract2 TSP
  • Butter/ Oil 15gms
  • Sugar10gms
  • Water150ml
  • Black/White Sesame seeds ( for topping) 1 tsp

1:

  • Mix together flour, instant yeast and salt.
  • In a pan mix the sugar and water and warm it.
  • Add warm water to the flour mixture and bring it together gently.
  • Add the Rosemary natural extract and the butter/oil and knead the dough until smooth.
  • Cover the dough and let it rest for 40 minutes to proof.
  • After the first proofing, gently punch the dough and measure out into buns or rolls.
  • Arrange them on a parchment lined baking tray, and set it for the second proofing for approx half hour.
  • Preheat the oven to 230°C.
  • Give a milk wash to the buns.
  • Sprinkle black/white sesame seeds on each bun and bake for 10 minutes at 200°C.
  • Monitor the temperature and the end point based on your oven.
  • Remove the buns from oven and apply butter on top.
  • Cool the buns and store in an airtight container.
  • They can be stored upto a day outside or can be refrigerated upto 3 days.
  • The Rosemary flavoured buns can be consumed as is or with warm butter / cheese or any side of your choice.

Harini Sankarnarayan

Harini at Flour Power Chennai India

Harini Sankarnarayan started baking at the age of 8. Her love for food led her to a degree in Hotel management. Her travels around Read more

Harini Sankarnarayan started baking at the age of 8. Her love for food led her to a degree in Hotel management. Her travels around the world exposed her to the variety goodies which she soon tried to replicate at home. When being a chef was not a glamorous profession and baking was in a nascent stage in India, Harini saw this as an opportunity to experiment and learn to work with available ingredients and equipment. This meant she needed to have a thorough understanding of what she wished to bake so she could change and substitute ingredients to produce the results she desired. Today, she experiments with flavour pairings in her cakes and bread drawn towards the more unusual. She blogs under "Ladles and Whisks" and her baking page on Facebook is called "Harini at Flour Power". Read less

Breads, Pizzas & Doughnuts
  • Serves: 12-14
  • Prep time: 20 min plus 30 min rest time plus upto 24 hours for preferment . 10 -12 min for dough plus 30 min resting time plus upto 90 min for rise plus upto 90 min for second rising . 20 min for filling
  • Baking time ,Temp: 250 °C for 12-15 min

1: FOR THE PREFERMENT

  • lukewarm water120 grams
  • Instant yeast1/2 tsp
  • bread flour (I used all purpose with a touch of vital gluten)180 grams
  • salt1 tsp

2: INGREDIENTS FOR THE BIALY

  • lukewarm-water320 grams
  • bread flour (I used all purpose again with some vital gluten)465 grams
  • pre ferment, cut into small pieces150 grams
  • Instant-yeast1/2 tsp
  • Salt_1 Tbs

3: Filling Ingredients

  • extra virgin olive oil3 tablespoons
  • onions finely diced3 to 4
  • fine dried breadcrumbs60 grams (about 1/2 cup)
  • poppy seeds1 1/2 Tbs
  • freshly ground black pepper1/4 tsp
  • coarsely grated sharp cheddar cheese95 grams (2 cups)
  • FAB Caramelized Onion FlavourFew drops
  • FAB Premium Oil Soluble Mustard FlavourFew drops
  • FAB Premium Oil Soluble Cheddar Cheese FlavourFew drops
  • salt1/2 tsp

1: FOR THE PREFERMENT

  • In the bowl of a stand mixer, combine the water and yeast. Add the flour and yeast, and mix on low for about 2 minutes, until just combined. Cover the bowl with plastic wrap, and let rest for 30 minutes. Place the dough into an oiled container (with room to grow), cover, and place in the refrigerator for 8 to 24 hours. You will have more than you need for the actual recipe.
  • Simply store it and use it to make you favourite bread.
  • You will be surprised how much of flavour it will add.

2: Filling Ingredients

  • Add the flour and water to the bowl of a stand mixer and mix with the dough hook until just combined, about 2 minutes.
  • Cover with plastic wrap and let rest for 30 minutes.
  • This autolyse will help in the flour to absorb water and help in gluten formation. Add the pre ferment pieces, yeast, and salt, and mix on low until combined, about 2 minutes.
  • Add a few drops of FAB caramelized onion and Cheddar Cheese flavour. Increase the speed to medium to medium-high, and mix with the dough hook for 5 to 7 minutes, until you have a smooth shiny dough that clears the sides of the bowl. Place the dough into an oiled dough rising bucket or bowl, cover with plastic wrap, and let rise until doubled, about 60 to 90 minutes. While the dough is rising, prepare the filling.
  • Saute the onions in olive oil over medium-low heat for about 20 minutes, stirring every few minutes, until slightly golden and tender, and reduced to about 1/3 its original size.
  • Add the poppy seeds, bread crumbs, FAB Premium Oil Soluble Mustard Flavour, FAB Premium Oil Soluble Caramelized Onion Flavour and salt.
  • Stir and allow to cool. Place a baking stone on the center rack of your oven and preheat it to 250 °C.
  • Lightly grease a couple of cookie sheets. Divide the dough into 24 equal pieces, about 40 grams each.
  • Form each piece into a ball, and then flatten it into a 2-inch wide disk.
  • Place the disks on the cookie sheet about 1 inch apart.
  • Cover each baking sheet loosely with oiled plastic wrap Let the dough rise until puffy, about 60 to 90 minutes. With oiled fingers, press the center of the dough to make a well.
  • Place a tablespoon of filling into the depression, and top with some of the cheddar. Bake for 12 to 15 minutes, until golden. Cool the baked bialys on a wire rack.
  • Enjoy..

Harini Sankarnarayan

Harini at Flour Power Chennai India

Harini Sankarnarayan started baking at the age of 8. Her love for food led her to a degree in Hotel management. Her travels around Read more

Harini Sankarnarayan started baking at the age of 8. Her love for food led her to a degree in Hotel management. Her travels around the world exposed her to the variety goodies which she soon tried to replicate at home. When being a chef was not a glamorous profession and baking was in a nascent stage in India, Harini saw this as an opportunity to experiment and learn to work with available ingredients and equipment. This meant she needed to have a thorough understanding of what she wished to bake so she could change and substitute ingredients to produce the results she desired. Today, she experiments with flavour pairings in her cakes and bread drawn towards the more unusual. She blogs under "Ladles and Whisks" and her baking page on Facebook is called "Harini at Flour Power". Read less

Breads, Pizzas & Doughnuts
  • Serves: 12-14
  • Prep time: 20 min plus 30 min rest time plus upto 24 hours for preferment . 10 -12 min for dough plus 30 min resting time plus upto 90 min for rise plus upto 90 min for second rising . 20 min for filling
  • Baking time ,Temp: 250 °C for 12-15 min

1: FOR THE PREFERMENT

  • lukewarm water120 grams
  • Instant yeast1/2 tsp
  • bread flour (I used all purpose with a touch of vital gluten)180 grams
  • salt1 tsp

2: INGREDIENTS FOR THE BIALY

  • lukewarm-water320 grams
  • bread flour (I used all purpose again with some vital gluten)465 grams
  • pre ferment, cut into small pieces150 grams
  • Instant-yeast1/2 tsp
  • Salt_1 Tbs

3: Filling Ingredients

  • extra virgin olive oil3 tablespoons
  • onions finely diced3 to 4
  • fine dried breadcrumbs60 grams (about 1/2 cup)
  • poppy seeds1 1/2 Tbs
  • freshly ground black pepper1/4 tsp
  • coarsely grated sharp cheddar cheese95 grams (2 cups)
  • FAB Caramelized Onion FlavourFew drops
  • FAB Premium Oil Soluble Mustard FlavourFew drops
  • FAB Premium Oil Soluble Cheddar Cheese FlavourFew drops
  • salt1/2 tsp

1: FOR THE PREFERMENT

  • In the bowl of a stand mixer, combine the water and yeast. Add the flour and yeast, and mix on low for about 2 minutes, until just combined. Cover the bowl with plastic wrap, and let rest for 30 minutes. Place the dough into an oiled container (with room to grow), cover, and place in the refrigerator for 8 to 24 hours. You will have more than you need for the actual recipe.
  • Simply store it and use it to make you favourite bread.
  • You will be surprised how much of flavour it will add.

2: Filling Ingredients

  • Add the flour and water to the bowl of a stand mixer and mix with the dough hook until just combined, about 2 minutes.
  • Cover with plastic wrap and let rest for 30 minutes.
  • This autolyse will help in the flour to absorb water and help in gluten formation. Add the pre ferment pieces, yeast, and salt, and mix on low until combined, about 2 minutes.
  • Add a few drops of FAB caramelized onion and Cheddar Cheese flavour. Increase the speed to medium to medium-high, and mix with the dough hook for 5 to 7 minutes, until you have a smooth shiny dough that clears the sides of the bowl. Place the dough into an oiled dough rising bucket or bowl, cover with plastic wrap, and let rise until doubled, about 60 to 90 minutes. While the dough is rising, prepare the filling.
  • Saute the onions in olive oil over medium-low heat for about 20 minutes, stirring every few minutes, until slightly golden and tender, and reduced to about 1/3 its original size.
  • Add the poppy seeds, bread crumbs, FAB Premium Oil Soluble Mustard Flavour, FAB Premium Oil Soluble Caramelized Onion Flavour and salt.
  • Stir and allow to cool. Place a baking stone on the center rack of your oven and preheat it to 250 °C.
  • Lightly grease a couple of cookie sheets. Divide the dough into 24 equal pieces, about 40 grams each.
  • Form each piece into a ball, and then flatten it into a 2-inch wide disk.
  • Place the disks on the cookie sheet about 1 inch apart.
  • Cover each baking sheet loosely with oiled plastic wrap Let the dough rise until puffy, about 60 to 90 minutes. With oiled fingers, press the center of the dough to make a well.
  • Place a tablespoon of filling into the depression, and top with some of the cheddar. Bake for 12 to 15 minutes, until golden. Cool the baked bialys on a wire rack.
  • Enjoy..

THE END