Author: weera

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Make Up Artist: Veena Dhawal
Hair Stylist: Neelu Negi
Location Courtesy: Doyel The Salon
Model: Nisha
Videographer: Ramesh Sharma
Editor: Aayush Tandon

In this video, Dr Jai Madaan will talk about Health and wellbeing benefits of the colour blue.

Spicy Ginger Garlic Fish

spicy ginger garlic honey fish

Ingredients:

200 gm fish (boneless)

To marinate:

1 tsp salt

1 tsp pepper

11/2 tsp ginger garlic paste

1 tbsp lemon juice

A few lemon grass leaves, a few lemon leaves

Method

1. Rub salt and lemon juice on the fish. Keep in the fridge for 15 min. Wash and pat dry.

2. Sprinkle fish with salt, pepper and lemon juice. Apply garlic and rub lightly.

3. Put lemon leaves and lemon grass in the marination and keep aside.

Vegetables:

Ingredients:

1/2 capsicum – cut into 1 cubes

1/4 red bell pepper – cut into 1” cubes

1/4 yellow bell pepper- cut into 1” cubes

2 fresh red & green chillies – cut diagonally into 1” length

Sauce:

1 tbsp oil

1 tsp ginger – minced

1 tsp of garlic paste

1 tbsp chilli paste

200 ml stock (1 cup)

1 tsp salt

1 tbsp honey

a pinch of red colour (optional)

1 tsp white vinegar

3 tbsp cornflour mixed with 1/2 cup water

1 tsp ginger juice

Method

1. Heat 1 tbsp oil in a wok, add chopped ginger and garlic and stir just for a few seconds.

Add the fish and fry gently on both the sides till golden, take out on the tissue paper.

Add vegetables and the chilli paste. Stir again for a few seconds.

Now add stock, salt, honey, colour, vinegar and stir to mix well.

Add cornflour paste and mix well. Let the sauce come to a boil and add fried fish. Simmer for a minute.

Remove from fire and add ginger juice. Mix well and serve hot with rice or noodles.

Serves: 3-4

Chef Kamini Srivastava
The Bakers Kitchen India
Video Edited By: Akash Pahat
Videographer- Ramesh Sharma

Padma Shri K. K. Aggarwal is an Indian physician and cardiologist who has been president of the Heart Care Foundation of India and the Indian Medical Association. The Government of India honored him, in 2010, with the award of Padma Shri, the fourth-highest civilian award, for his contributions to the field of medicine.

Awards
Padma Shri
Dr. B. C. Roy Award
National Science Communication Award
Vishwa Hindi Samman
FICCI Health Care Personality of the Year Award
Gold Medallist and Limca Book of Record Holder in CPR 10

Know more about the latest trend of Vitamin Water and its effects on our health!
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Recipe of Chocolava Cake
Ingredients:

1 cups maida (200 gms)

Butter (30 gms)

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp brown sugar

choco chips

2 tbsp cocoa powder

1/4 cup condensed milk (180 MI)

1/2 cup oil (100 MI)

1 tbsp vanilla essence/chocolate essence

Pepsi 1 cup (200 MI)

Method

1. Sieve the maida, baking powder, soda and Cocoa powder

2. Take butter, condensed milk, oil, brown sugar, vanilla and beat well.

3. Add Pepsi and maida mixture little and mix well.

4. Oil the cupcake moulds …. Pour 2 tbsp of batter

5. Add 1 table spoon choco chip and fill 3/4 of the mouls and add more choco chips.

6. Preheat the oven on 180 degree and bake for 12 and a hafe minutes exact.

Courtesy: Chef Pooja Agrawal
Company NAME: Bakes and Crumbs
Editing: Akash Pahat

MONICA BEDI talks about her life and the new adventures she plans to take!
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What’s Your Style of Crockery Says About You-
Find out what the dishes you use every say about your personality and life.
Tell us your personality type according to them in the comment section!
Know more about what the different styles of crockery say about your personality!

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Recipe: Basil pesto spaghetti with zucchini and mint

*Ingredients*

1 pound dried pasta
1 small clove garlic
1/4 cup pine nuts
3 cups loosely packed fresh basil leaves, washed kosher salt and pepper
2/3 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup (about 1 ounce) grated Parmesan
2 small zucchini, thinly sliced
1/4 cup fresh mint, torn

Method
Step1. Today we will make basil PESTO SPAGHETTI ZUCCHINI MINT PASTA. We need 120 grams this
spaghetti pasta olive oil, garlic chop, cherry tomato, green zucchini, basil leaf, fresh cream, pesto
sauce, salt, black pepper, and permission cheese.
Step2. Now we will take a pan, add two spoon olive oil in it and now add chopped garlic and sauté it
till it gives you a brown colour. After it turn brown colour, add zucchini, mint, cherry tomato and
basil. Give it a toss and add vegetables stock in it. Let it look, then add pesto sauce, cream, salt and
pepper and toss it well.
Step3. Now our basil pasta spaghetti zucchini and mint pasta is ready, garnish it with cheese and
serve.

Courtesy: Chef Brijesh Naugain
Restaurant: The Tipsy Elephant
Editing By: Yash Deep Singh

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