Wednesday 28 July 2010 | Posted by Kishi | Guess what? 
I love to bake, I love to cook and then this passion became my profession. Time flies by and it feels just like yesterday I was fighting with my family how I wanted to pursue cooking as my career.
For a while a lot of people write to me to ask either about recipes or culinary school.
As far as the recipes are concerned I share a lot of them on Facebook Fan Page.
And as far as the culinary school is concerned I say the same…if you can afford it and have the time go for it but it’s not the end all.
Here is the recap of the recipes I shared on a daily basis on FB…enjoy!
•   QUICK SUMMER DESSERT:
1 mango chopped+1/4 cantaloupe(or melon)+4-5 litchi+3-4 cherry+half lime juice+1 tbs mint chopped put it in a bowl and mix/add a scoop of your fav sorbet or vanilla ice cream and drizzle some honey on it!
•   QUICK SUMMER DRINK:
½ Tbsp cumin powder+1 cup home made yogurt+1 cup ice+1 cup grapes (red or green) +1/4 cup of
Sugar syrup+ ½ tsp salt…put them in a food processor and garnish with fresh
Grapes and cumin powder! (I tried for the first time today and it’s quite interesting!)
•   SUMMER SALAD:
1 c fresh mozzarella OR feta cheese-cubed+ ½
Cucumber-diced+1 large ripe tomato-diced+ ¼ c red onion-diced+1 avocado-diced+2
Tbsp olive oil+ dash of fleur de sel: Toss everything together and enjoy with soup and bread!
•   SUMMER COLD SOUP-CUCUMBER GAZPACHO:
4 cucumber/diced
+1 tsp cumin
2 diced red bell pepper +
…
1 diced red onion+1 fresh chopped green chili
1 fresh chopped red chili
1/4 chopped cup fresh cilantro
1 cup yogurt+2 juiced lemon+1 crushed garlic+green onions METHOD:
Puree cucumbers+yogurt+garlic +lemon juice in blender. Transfer to a large bowl and add the rest
of ingredients + season to taste.
•   SUMMER DRINK:
1 cup pineapple juice+1 cup crushed pineapple+
1/2 cup coconut milk+ juice from one lemon – blend all with
Ice and serve in a tall glass with some mint garnish!
•   NO BAKE QUICK COOKIES:
115 gms butter +1/2 cup milk+ 2 cups sugar+1 cup chocolate chips+ 4 tbsp peanut butter + 3 cups oats+ 1 tsp vanilla extract
…
METHOD: Mix chocolate chips, peanut butter, oats, and
Vanilla in a large mixing bowl. Butter + milk+ sugar in a saucepan-boil for 1
Minute. Combine the hot mixture with dry stuff, stir well. Drop by spoonfuls
Onto waxed paper.
•   SUMMER COCKTAIL
3 C watermelon+¼ cup sugar syrup+3 tbsp lemon juice+1 cup
Your fav vodka+2 tbsp Midouri (melon liquor) +4 Cup ice:
Put everything in a blender/ Garnish with lemon
…slices and mint!
For the adventurous- spice it with freshly ground black
Pepper!
•   EVER HAD A BEER MARGARITA?
1 C lemonade+1 C tequila (patron if you can get your mitts
On it) +1 C water + 1 C beer (corona) +1C ice. Pour in a nice salted rimmed
Margarita glass and enjoy with some pico de gallo and chips! It put a smile on my
…face…give it a gander!
•   SUMMER FRUIT ICE CREAM:
1 can condensed milk +2 C milk+1 C
Cream+1 tbsp vanilla extract+ pinch of salt+ berries or mango
Whisk everything together, freeze for half an hour and whish
Again. Repeat the process few times to avoid ice crystals! And if you have an
…ice cream maker, voila!
•   SUMMER ICE CREAM SAUCE:
Bored of chocolate sauce?? Try a light lemon mint sauce::1 egg,
Beaten+1 cup sugar+ juice of 2 lemons+ grated lemon zest of 1 lemon+ put
All of
…them in a pan and cook till slightly thick add+1 tbsp butter + few mint
Leaves.
Pour over vanilla ice cream and savor!
•   SUMMER MELONADE
1 medium size rockmelon+1/2 c simple syrup+ hand full mint leaves+ crushed ice. Put everything in the blender and its ready! Add a dash of coconut milk if your heart desires, save the seeds!
•   SUMMER PANZNELA SALAD
4 C Stale bread (2 days old or dried in the oven)
2 C Tomatoes
1 C Cucumber
1Â Â Red Onion
1 Red Bell Pepper
1 Yellow Bell Pepper
¼ C Kalamata Olives
Handful of Basil leaves torn
2 Cloves Garlic chop fine
¼ C Balsamic Vinegar
½ C Olive Oil
Salt and Pepper to taste
Dice all the vegetables and bread. Mix garlic vinegar and olive oil. Pour over salad season to taste. Enjoy!
•   SUMMER WATERMELON SANGRIA
1 big watermelon+1 bottle white wine+1 c vodka+1/2 c triple sec or cointreau+½ c simple syrup+ some chopped watermelon+1 lemon+1 orange+1 cup berries- juice the watermelon and strain it, add the rest of the ingredients ,chill for 5-6 hrs and serve!
•   SUMMER DESSERT DIP
4 tbsp custard powder (Brown & Polson) +1-1/2 cups whole milk+¼ c orange juice+1/3 cup sour cream(or cream cheese)+ 1/4 tsp. ground ginger+ 1 tbsp finely chopped candied ginger + 1/2 c whipping cream+ 2 tbsp powdered sugar- whip everything together till soft peak. Serve it cold and enjoy with fruits like kiwi, grape, pears, and melons or make sandwiches with cookies. A great party snack!
•   SUMMER COCKTAIL
4 tbsp old monk rum
6 tbsp Coco Lopez-cream of coconut/coconut cream
¼ c pineapple juice
1/2 c crushed ice
•   SUMMER FRENCH TOAST
6 slices bread+1/4 c cream cheese, softened+1/2 fresh chopped mangoes+1 egg+1/4 c milk+1/2 tsp vanilla extract+1/2 tbsp butter+1 tbsp powdered sugar+1/4 c maple syrup
Make sandwiches bread+ cream cheese+ chopped mangoes in the middle. In a bowl, stir eggs+ milk+ vanilla. Dip bread into egg mixture, melt butter in pan. Cook 2 or 3 mins on each side until brown. Enjoy with sugar/maple syrup!
•   SUMMER MIDNIGHT SNACK:
1 bag popcorn+1/4 c sugar+1/4 c butter +1/4 c cream+1 tsp vanilla
Cook the butter+ sugar on med heat stirring at regular intervals till med wood colored and then whisk the cream/vanilla into it leaving no lumps. Pop the popcorn in microwave and toss the caramel sauce on it. Enjoy!
•   SUMMER PICO DE GALLO(SALSLA)
½ chopped onion+2 small cloves garlic, minced+3 large ripe tomatoes, peeled and seeds removed, chopped+2 hot chili peppers, Jalapeno, finely chopped+ 3 tbsp minced cilantro+2 tbsp lime juice+1 tbsp olive oil+ salt and pepper. Mix everything together, chill and enjoy with chips!
•   SUMMER DINNER:
Grilled Fish with fresh salsa
Use any white fish-Brush with olive oil and chopped herbs and season with salt and pepper. Grill (or you can pan fry). Spoon on the salsa (recipe posted below) with added grilled corn or fresh cut mango.
•   SUMMER CHERRY COMPOTE
1 kg Cherries, Pitted+3 C Sugar+1 C Water+2 tbsp Cherry brandy (optional)+1tsp Vanilla
Add all the ingredients in a deep sauce pan and bring to boil, if any foam forms on top remove, simmer for 30 mins, add brandy last, cool and use as compote for ice creams or for cherry pie!
•   SUMMER SWEET NIBBLES:
1 c moist fresh shredded coconut+2Tbsp. butter, softened+1/8 c heavy cream+ ½ c powdered sugar+ ½ tsp vanilla+1/4 tsp coconut extract+ Combine all the ingredients in a bowl and make small balls. Freeze until firm. Now melt 1 ½ c chocolate chips and dips the balls and put on wax paper. Refrigerate and enjoy at tea time!
•   SUMMER QUICK SALAD
2 c cooked chicken+2 c diced apples + 1/2 c chopped walnuts 1/2 c chopped celery (optional)+ 1/2 c mayonnaise +3 tbsp honey +3 tbsp Dijon mustard +Dash of dried rosemary – mix everything/season to taste- rustic and tasty, enjoy!
•   SUMMER DRINK WHILE WATCHING WORLD CUP
Lemon Shandy: ½ c
sugar+2 c water+1 lemon zest+ ½ c lemon juice+ mint sprigs for garnish – Boil everything,
cool and add ¼ cup of this liquid with 2 chilled lager beer pints! Shortcut-Equal
parts light beer/lager and ginger ale/sprite:))
•   SUMMER SKEWERS
Potato Kebabs with a lemon herb marinade: Lemon-Herb Drizzle
1/4 c extra
virgin olive oil+3 cloves garlic,
minced+2 tbsp
chopped fresh herbs (such as basil, rosemary, marjoram and sage)
+1/2 tsp sea
salt/pepper +Juice of 1 fresh
lemon-Heat olive oil in a small saucepan until very
hot; remove from heat and stir in garlic. Let cool, then stir in herbs,
salt,
lemon juice and pepper; set aside
Potato Kebabs
-1# potatoes, med dice+ 2 each red &yellow bell peppers med dice+ 2 ears fresh
corn, cut into 1-inch pieces
+1 zucchini,
sliced 1/4-inch thick rounds: Microwave potatoes on high for 4 to 8 minutes or until tender .Thread vegetables onto skewers. Grill over medium-high heat for 10 minutes, brushing with herb
mixture in last few minutes of cooking. Remove place on
a platter; drizzle with herb mixture
•   SUMMER CUP CAKE
Quark cheese 2 c+Sugar 3/4C + Eggs 2 +Vanilla ext 1 tsp+ Cornstarch 2 1/2 Tbsps + Sour cream 1 c+ Orange Zest 1/Biscuit crumbs 1 1/2 c+ Melted butter 6 tbsps + Sugar – 1/4 c-Preheated oven 180 C MIX biscuit, butter, sugar press mixture onto the bottom 10 Cup cake liners, chill, Mix sugar, cheese, beat in eggs, vanilla, cornstarch, sour cream. Scoop batter into liners. Bake in a water bath for 35 mins.
•   SUMMER MIDNIGHT SNACK:
Amaretto and cinnamon milkshake
3 scoops of vanilla ice cream+ 1 shot amaretto+ ¼ tsp ground
cinnamon+ pinch of salt+ ½ c milk +Blend until smooth and garnish with roasted
almonds tossed in cinnamon sugar
•   SUMMER SORBET:
2 mangoes (cubed) +1/2 basil infused simple syrup (boil equal parts of water &sugar with bunch of basil leaves) + squeeze of a fresh lime/lemon: blend and put in ice cream machine and savor!
•   SUMMER CORN ON THE COB-
2 ears sweet corn- cleaned+1 lemon+2 tbsp butter+ Chili powder +Salt & pepper
Simmer the corn in water for 10 mins till tender+ drain+ squeeze lemon over corn and rub with butter+ season with chili, salt, and pepper+ to spice things up try a new mixture of walnut oil, sage, cayenne, garlic, rosemary and parmesan cheese
•   SUMMER COCONUT SORBET:
1 c water+1 1/4 c sugar+1 vanilla beans+4 c coconut milk+2 tbsp rum+ pinch of salt. Heat sugar, water, vanilla & salt. Strain over coconut milk and add rum. Run in the machine and enjoy.
Monday 14 June 2010 | Posted by Kishi | Guess what? 
AT that stage in their life when SRCC graduates dream of pursuing an MBA, I was probably the only exception who broke the norm and pursued my passion for the culinary arts. My research for culinary schools began in the simplest possible way – Google Search. I used key words like " best culinary/ cooking school in the world". In 2002, I was accepted at the Culinary Institute of America ( CIA), which has a tradition of producing great chefs such as Anthony Bourdain, Sara Moulton, Todd English and Charlie Palmer.
Just as Harvard and Stanford are brand names for prospective MBA students, the CIA is their equivalent for culinary students. During the two years there, apart from focusing on my majors – Baking and Pastry, I learnt about the aesthetics of preparing, tasting, serving and displaying food. The CIA focused on all- round development and that helped me set up my own business. I was exposed to subjects such as menu development, food and beverage costing, design and styling of food items, product knowledge and wine tasting, to name a few. The CIA not only covers the theoretical aspects of the business, but also exposes students to practical situations so that they advance from skills kitchens, to meal preparation kitchens, to the award- winning on- campus public restaurants.
The classes at the CIA provided me with formal education in my subject, but my interactions with other students, who came from all over the world, infused in me the passion to excel in my field. In my second year, I travelled cross- country to Seattle to work at Dahlia lounge – a Tom Douglas enterprise.
The work experience, or ' externship', as they call it, helped me in a big way to understand the real world of the food industry. This ' externship' is a requirement for all students graduating from the CIA. Once I was back at school, I got to delve into the art and science of baking and pastry- making because of the curriculum that covered hearth breads and rolls, cookies and tarts, classic and contemporary cakes, besides chocolates and confections.
At the CIA, one also gets to become a part of a support network that spans the industry, irrespective of whether you're a chef, restaurateur, food writer, food service manager, or a research and development professional. The degrees offered at the CIA are those of Associates ( AOS) and Bachelors ( BPS). The transition to college life in a new country can be challenging. Mine at the CIA was smooth and I have only pleasant memories of the two years I spent there.
Kishi Arora is a pastry chef and consultant at Foodaholics, which produces made- to- order desserts. To know more about her work, go to www. foodaholics. in/ blog.
Saturday 5 June 2010 | Posted by Kishi | Guess what? 
Ingredients:
Angel hair pasta: ½ packet
Assorted veggies: (diced)
Zucchini- 1 No.
Onions- 5 Nos.
Garlic- 5 cloves
Broccoli- 1 small head
Baby Corn- 1 punit
Mushrooms- 1 punit
Sun dried tomatoes- ½ a jar
Olive oil- 3 tbsp
Cream- ½ liter
Chili flakes
Salt and pepper
Â
Method:
