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. 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.
1. Strawberry Greek yogurt
2. Strawberries
3. Milk
4. banana (1/2)
5. Honey (optional)
1. Use milk, then strawberry Greek yogurt.
2. Add the fruit: a bit of frozen banana (makes it thick and creamy!), frozen or fresh strawberries (obviously!), and some ice cubes (I like my smoothies thick and ice cold!).
3. Blend it up and serve! If your strawberries aren’t very sweet, you may want to swap the milk for juice or a bit of honey.
1. Pasta
2. Butter, garlic and flour milk
3. Salt and pepper
4. Parsley and parmesan cheese
1. Boil pasta for 15 mins with salt in it.
2. While pasta is boiling, melt butter in a medium sauce pan, add garlic and cook for 1 minute over medium heat. Add flour and cook for an addition minute, stirring constantly. Add milk and broth, stirring constantly.
3. Cook until sauce boils and thickens. Add parsley and parmesan cheese, salt and pepper. Stir until cheese has melted.
4. Mix in pasta and serve immediately.
1. Nylon Tapioca/ Sabudana (1/2 Cup)
2. Peanuts (1/2 Cup)
3. Almonds (1/2 Cup)
4. Raisins (1/4 CUP)
5. Cashew Nuts (1/2 Cup)
6. Makhana / Fox Nuts (1 Cup)
7. Black Salt (1 Tsp)
8. Palm Sugar (2 Tsp)
9. Black Pepper (1 Tsp)
10. Curry Patta Leaves (5/6 leaves)
11. Refined Oil for frying
12. Dried Coconut (2)
13. FAB Premium Oil Soluble Curry Patta Flavour (few drops)
1. In a bowl place nylon sabudana.
2. Sprinkle some water over it and keep aside for 10 min Heat refined oil in kadai.
3. Add sabudana to oil and let them puffed up.
4. Remove them on paper lined plate to absorb extra oil.
5. In same kadai fry peanuts, almonds, chahew , makhane.
6. Then fry raisins till they puff up.
7. Remove them ,fry curry patta in same oil .Transfer everything to a bowl and mix them.
8. Now in small bowl take powdered sugar,salt,black pepper powder .Add FAB Premium Oil Soluble Curry Patta Flavour.
9. Mix well and add this to sabudana mixture .Our crispy sabudana Namkeen is ready.
1: CINNAMON APPLE
Green Apple (100gm)2: CARAMEL SAUCE
Granulated Sugar (½ cup)3: WHIPPED CREAM
Fab Premium Oil Soluble Green Apple Flavour (few drops)4: CRUNCHY GRANOLA
Oats (50gms)1. For cinnamon Apple: Wash, peel and chopped apples. 2. Add sugar, water and cinnamon powder to it and place pan on heat. Cook apples for 15-20 min. until tender. 3. Allow it to cool in room temperature. 4. For caramel sauce: On medium low heat sugar until sugar melts and start to golden amber. 5. Remove from heat, add butter and whisk until well combined. Add heavy cream and whisk until constantly. Cool caramel to room temperature. 6. Add few drops of Fab Premium Oil Soluble Intense Irish Cream Flavour For whipped cream: Whip cream till stiff peaks, add a few drops Fab Premium Oil Soluble Green Apple Flavour For Crunchy Granola: You can use ready made granola or you can make it. 7. Roast oats, sunflower seeds, pumpkin seeds in the oven 10-15 min. 8. Add few drops of Fab Premium Oil Soluble Cinnamon Ceylon Flavour. Add chopped cranberry to it.
Assembling:
For the sauce:
1. 8 tablespoons unsalted butter (1 stick)For the sundae:
1. 2 scoops vanilla ice cream (or 1 scoop vanilla, 1 scoop chocolate)1. Heat the butter, corn syrup, and 1⁄4 cup of water in a medium saucepan over medium-low heat, stirring constantly, until the butter has melted.
2. Stir in the granulated sugar and the brown sugar and scrape down sides of pan with a rubber spatula. Bring the mixture to a boil over medium heat (don’t stir at this point). Cook until the mixture is light brown and a candy thermometer inserted in sauce reads 245°F, 6 to 8 minutes.
3. Remove from the heat. Carefully pour in the heavy cream, rum, vanilla extract, salt, and lemon juice. Stir to mix well. Cool to room temperature before using.
To assemble the sundae:
1. Place the 2 scoops of ice cream in a bowl.
For the Base
1. 1-1/2 tbsp oil
2. 1-1/2 tbsp unsalted butter
3. 1 bay leaf
4. 1 medium Onion, chopped into small chunks
5. 1/3 cup Celery, chopped
6. 4-5 cloves of Garlic
7. 2.2 lbs (1 kilo/abt 10 medium sized) red ripe Tomatoes, chopped - see Tips
8. 3-4 tbsp Cream or as needed
9. Salt and Pepper to taste
Optional Additions for Sweetness/Texture/Color Can add any one, in combination or all
1 small-medium Carrot, choppedTraditional Restaurant thickeners/additions (optional - Not needed if vegetables are added)
1 tbsp Rice flour/Corn flour1. In your 2/3 Litre standardized pressure cooker ( I use 3L), add 1.5 tbsp oil and 1.5 tbsp butter along with bay leaf. I don't add water, but if you fear burning, add 2-3 tbsp water as well.
2. Next add onion, celery, garlic and bell pepper. I add the bell pepper for texture as well as color. The celery is peppery and compliments the sweet tomatoes. You can add green chillies if you like at this point.
3. Next add in the tomatoes. Add salt and pepper to taste.
4. Close with the lid, place the weight and cook on high heat. If cooking over stove top, make sure the flames don't come up the sides.
5. We are looking for 3 long whistles and for this quantity/cooker combo takes around 10-11 mins with the pressure building/pressure valve popping up at about 8 minutes.The number of whistles, I find, mostly depends on how watery your tomatoes are. There are more whistles with more water content in tomatoes. So, in that case, aim for around 10 minutes cooking time (for this qty and cooker).
6. Once done, switch off heat and manually release pressure. Use a spatula to avoid scalding.
7. This is how it looks upon opening. You can use a hand blender at this point.
8. I transferred it to my food processor since I love how well it purees my soup.
9. Add water or milk and/or cream to adjust the consistency as per your preference. I added just a little more water since we like it with a thick'ish(!) consistency.
Milk (500 ml)
Honey-flavoured yoghurt (250gm)
Frozen mango, chopped (500gm)
1. Combine all ingredients in a blender. Blend well to combine.
2. Serve cold.
1. Basmati Rice (1/4 Cup)
2. Full Cream Milk (1 Ltr)
3. Green Cardamom Pods (2-3)
4. Sugar (3/4 Cup)
5. Almond (3 tbs)
6. Pistachio (2 tbsp)
7. Saffron Strands (4-5)
8. Readymade Falooda Sev (1 Pkt)
9. Sabja Seeds/Basil Seeds (2 tbsp)
10. Fab Premium Oil Soluble Kulfi Flavour (few drop)
1. Blanch and sliced almonds and pistachios. Wash and soak rice for 30 min. Discard water and grind rice in grinder jar. You can add a little water to make coarse paste.
2. In a heavy bottom pan heat milk and let it come to a boil. Boil milk at least for 10 min. on medium low heat. Stir in between. Add ground cardamom, saffron and sugar to milk. Boil for another 10-12 min.
3. Now it is time to add ground rice to milk. Stir constantly. Cook till rice grains are soft and milk thickened.
4. At last add few drops of Fab Premium Oil Soluble Kulfi Flavour. Let it cool at room temperature. Then chill it in the refrigerator for a few hours.
Assembling:
Most of the classes are tailored according to your suitability
Due to covid-19 classes have been cancelled. Classes will be updated until further notice.