Artic Vodka Recipe : Spiced-Spiked Pineapple Rolls

Monday 30 April 2012 | Posted by Kishi | Artic Vodka Recipe

For the filling:


1 can pineapple

80 gram sugar

1 clove

1 cinnamon stick

1 star anise

Sprig of rosemary

½ tsp orange or lemon zest

2 tbsp lemon (1) and orange juice (1)

¼ cup Artic vodka

1 tbsp all purpose flour



1. Open the can of pineapple. Discard the water. Grate pineapples till fine. You can use a food processor do grate it.

2. Strain the grated pineapple till dry or put it out on a paper towel

3. Let it simmer in a pan till the juice has dry up. Add sugar and, star anise, cinnamon stick and clove, rosemary, citrus zest, citrus juice and vodka.

4. Stir till the pineapple has thickened and dry.

5. Add flour. Continue to stir for about 10 minutes or until filling is dry.

6. Leave to cool and shape into oblong balls.


YOU MUST first roll the pineapple jam filling into balls, resembling a silkworm cocoon. Set aside on a plate in the refrigerator.


Pineapple Rolls 




150 grams butter

30 grams icing sugar

1 egg yolks

1/2 tsp Artic vodka (plain)


1 egg yolk + pinch of salt+ splash of milk: beat all this and use for glazing


Sift two times:

200 grams plain flour

30 grams corn flour




1. Cream butter and sugar together using an electric mixer until light. Beat in egg yolk until well combined. Add vodka and whisk until fluffy.

2. Fold in sifted dry ingredients (plain flour & corn flour) and mix to form dough. It should be a light crumbly shortbread texture.

3. Roll a tablespoonful of dough into a 5-7cm long tube in your palm, and then gently press down with index finger to flatten the dough into an oblong shape, around 0.5cm thickness and 3-4cm wide. You will get the hang of it after a few trials.

4. Place the rolled-out pineapple jam ball on the edge of the strip and roll the dough to wrap around it to form a small elongated roll. Place the roll on a greased baking tray. Repeat until all dough mixture and jam filling used up.

5. Preheat oven at 180°C. Use a fork and draw lines on top of the tarts. Brush the rolls with egg wash. Bake in the oven for 20 minutes or until golden brown. Cool on wire racks before storing in an airtight jar.

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Peas in a pod-salad and smoothie!

Wednesday 27 May 2009 | Posted by Kishi | Dressings,Easy Cooking,Fruits,Salads

Have had a long day of work, so this post will be short, tangy and exotic!
I love eating salads but they have to be out of the ordinary and vivid. Many people fail to appreciate Salads. Often I feel that you can take nuts and bolts like the greens, some fruits, cucumber, onions and tomato and make it exotic with some funky dressing. We always have fruits lying around and basics like vinegar, oil…a little concoction can do wonders try it. Just be innovative and adventurous.
Top it with nuts or croutons…a quick meal ready! Add fruits like mango and litchi to add sweetness.

FYI: The jargon Salad days meaning a “time of youthful inexperience” (on notion of “green”) was first recorded by Shakespeare.

Mixed FruitsAccompany your salad wit a refreshing FRUIT SMOOTHIE!!
Take all the fruits you like, put them in a blender; add some mint and some yogurt! Voila…a tropical summer delight:)


Pineapple 1/4 each
Ginger 30 Gms
Mustard 15 Gms
Champagne vinegar 1/2 cup
Cilantro, coarsely chopped 1/8 cup
Olive oil 1 cup
Salad/vegetable oil 1 cup
Salt 2 tsp.
Coarse black pepper 1 1/2 tsp.


1. Peel pineapples and process in grinder until smooth.
2. Remove pineapple and puree ginger.
3. Transfer pineapple, ginger, mustard, and vinegar into bowl and do a double boiler
4. Puree with a Braun mixer and slowly incorporate the oils.
5. Add the cilantro and season with salt and pepper.

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Passion-the summer collection!

Monday 18 May 2009 | Posted by Kishi | foodaholics,Fruits

Passion-summer collection 

Vacation time and what better than the sight of a scrumptious dessert evoking joy enjoyment, festivity, nostalgia, temptations, reward, and non-top excitement.

And who better to conjure up a load of cool dessert than your good old Foodaholics!

So come, loosen up your denim buttons and linen pajamas and dig into  some fresh truly classic summer favourites like mango, pineapple, passion fruit, lemon, litchi, mint chocolate – besides the usual suspects –  flavors from Blueberry to Orange Chocolate to Vanilla Bavarian and more – all fresh, yummy and made to order!

All chocolate used is the finest, sourced from France, single origin – just the way you’d prefer.

Those outside the country too, can order cakes for their loved ones in Delhi city (NCR), by emailing or calling one day in advance.

And your choice of cake will be delivered Free of charge!

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A spoonful of yogurt

Monday 4 May 2009 | Posted by Kishi | Dips,Food

A spoonful of yogurtI am a yogurt admirer. I can’t imagine my meal devoid of it. I wonder where it originated…with the Turks Europeans or Asia??
To counteract its natural acidity, yoghurt can be made sweetened, flavoured, or in containers with fruit or fruit jam on the base. Swiss Style is a very common way to consume yogurt too in which the fruit has been stirred into it .I mean think of a cuisine and it’s at hand in some form. Be it savoury or sweet. I still consider I have not developed a feel for sweet yogurt that you get in India.
The taste of Greek style yogurt is similar to the Italian ricotta and which can be irresistible with honey occasionally.

I attended Ahaar exhibition for a second time this year and I realized how many companies have entered the Indian market with the sweet yogurt. From flavours like blueberry, litchi, pineapple, mixed berries, black currant etc. In western culture the concept of savoury yogurt is not big. I remember the days at school (in us) when I use to make “raita” and my roommates always had an unpleasant expression. I don’t think it was the yogurt per se I think it had more to do with the sulphur in the black salt. It always is reminiscent of eggs.
I habitually use Dahi (yogurt in Hindi) mixed with turmeric and honey as a face pack. Or use Khatta (sour) Dahi as hair conditioner.

These days I am hooked to chaach (butter milk) tempered with mustard seeds, mint and ginger. If you are travelling Rajasthan Saras chaach is something one shouldn’t miss. Another thing on my lunch menu is pineapple raita.

Here you go:

Yogurt 1 cup
Cumin Seeds 1 tsp
Fresh mint leaves (chopped) 2 tbsp
Cilantro leaves (chopped) 1 tsbp
Black salt ½ tsp
Chaat Masala ½ tsp
Salt and pepper t.t.
Pineapple (chopped) ½ cup
Red chilli ¼ tsp
Ginger (grated) ¼ tsp

Take the yogurt and whisk it till smooth and add all the ingredients. Serve chilled. Raita has a cooling effect on the palate making it a must in summers. It’s a great condiment be it with breads or with kebabs for some, with stews or vegetables. A spoonful of yogurt- first-class medicine, excellent probiotic!

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