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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.

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..

THE END