Foodhall A premium lifestyle and gourmet food superstore bringing you quality products, deliciously unique recipes and exciting flavors from around the globe. At Foodhall, we don’t just love food, we celebrate it

It’s fry-day! No really, it is. Want to learn the secret to golden, non-greasy, perfectly fried foods? Here are our 3 tips for no-fail fritters every single time: 1. Choose the right oil: The best oils for frying have little or no flavour and have a high smoke point — which is the temperature at which the fat begins to break down and smoke. Refined oils such as peanut, canola and sunflower oil are good choices for deep-frying. Olive oil on the other hand has a low or no smoke point, which makes it #perfect for dips and salad dressings 2. Dry before you fry: Make sure you pat your food completely dry, especially vegetables like zucchini before you coat it with batter or bread crumbs to avoid splattering 3. Season your flour: Whether you’re planning to deep fry vegetables or doughnuts, coating your food in flour is an important step otherwise the batter slips off. For savoury foods, you can simply add salt and pepper or experiment with other spices as per your preference and of sweet fried foods, you can add #sugar, cocoa to the flour, but don’t forget the salt Now you’re ready to fry like a pro! Swing by a Foodhall near you for all your #essentials or call us on 8095031111 for home delivery. P.S: Don't forget to indulge a little at our Truly Tempura #popup by @sushiandmoreindia if you're visiting Foodhall@Linking Road, VAMA (Mumbai) or Two Horizon (Gurugram) this weekend #fritters #likeapro #tips #tipsandtricks #hacks #new #explore #foodhallindia

It’s fry-day! No really, it is. Want to learn the secret to golden, non-greasy, perfectly fried foods? Here are our 3 tips for no-fail fritters every single time: 1. Choose the right oil: The best oils for frying have little or no flavour and have a high smoke point — which is the temperature at which the fat begins to break down and smoke. Refined oils such as peanut, canola and sunflower oil are good choices for deep-frying. Olive oil on the other hand has a low or no smoke point, which makes it #perfect for dips and salad dressings 2. Dry before you fry: Make sure you pat your food completely dry, especially vegetables like zucchini before you coat it with batter or bread crumbs to avoid splattering 3. Season your flour: Whether you’re planning to deep fry vegetables or doughnuts, coating your food in flour is an important step otherwise the batter slips off. For savoury foods, you can simply add salt and pepper or experiment with other spices as per your preference and of sweet fried foods, you can add #sugar, cocoa to the flour, but don’t forget the salt Now you’re ready to fry like a pro! Swing by a Foodhall near you for all your #essentials or call us on 8095031111 for home delivery. P.S: Don't forget to indulge a little at our Truly Tempura #popup by @sushiandmoreindia if you're visiting Foodhall@Linking Road, VAMA (Mumbai) or Two Horizon (Gurugram) this weekend #fritters #likeapro #tips #tipsandtricks #hacks #new #explore #foodhallindia

It’s fry-day! No really, it is. Want to learn the secret to golden, non-greasy, perfectly fried foods? Here are our 3 tips for no-fail fritters every single time: 1. Choose the right oil: The best oils for frying have little or no flavour and have a high smoke point — which is the temperature at which the fat begins to break down and smoke. Refined oils such as peanut, canola and sunflower oil are good choices for deep-frying. Olive oil on the other hand has a low or no smoke point, which makes it #perfect for dips and salad dressings 2. Dry before you fry: Make sure you pat your food completely dry, especially vegetables like zucchini before you coat it with batter or bread crumbs to avoid splattering 3. Season your flour: Whether you’re planning to deep fry vegetables or doughnuts, coating your food in flour is an important step otherwise the batter slips off. For savoury foods, you can simply add salt and pepper or experiment with other spices as per your preference and of sweet fried foods, you can add #sugar, cocoa to the flour, but don’t forget the salt Now you’re ready to fry like a pro! Swing by a Foodhall near you for all your #essentials or call us on 8095031111 for home delivery. P.S: Don't forget to indulge a little at our Truly Tempura #popup by @sushiandmoreindia if you're visiting Foodhall@Linking Road, VAMA (Mumbai) or Two Horizon (Gurugram) this weekend #fritters #likeapro #tips #tipsandtricks #hacks #new #explore #foodhallindia

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Got fritters on your mind all day? Well, you rightly should — it’s our FRITTER FEAST! Elevate your evening 𝓅𝒶𝓀𝑜𝒹𝒶 & 𝒸𝒽𝒶𝒾 𝓉𝒾𝓂𝑒 using these 4 simple variations for your sinful snacking sessions. 1. Egg-white batter — Beat 3 egg whites until stiff; fold in 2 tbsps of cornstarch and salt. Combine additional 2 tbsp cornstarch and salt in another dish. Dredge sliced potatoes in this; then dip in the egg-white mixture to coat and fry 2. Tempura batter — Mix 1/3 cup cornflour, 1/4 cup flour, 10g rice flour, 1 tsp baking powder and then add 1/2 cup of sparkling water. Stir just until no lumps remain. Dip corn fingers in this batter and fry until crispy 3. Beer batter — Combine 3/4 cup flour and 1/2 tsp pepper in a large bowl. Slowly pour in 500 ml beer of your choice, whisking constantly until smooth. Dip the asparagus in the batter and drop it into the fryer 4. Chickpea batter — Add 1/2 cup of chickpea flour in a mixing bowl and adjust with salt and spices as per your preference. Combine with a couple of tablespoons of water. Dip the tofu in the stiff batter and fry If you're feeling the fritter frenzy, stay tuned for a very special pop-up going live with @sushiandmoreindia tomorrow at @thecafebyfoodhall Linking Road, VAMA, and Two Horizon #fritters #feast #snacktime #comfortfood #popup #new #batter #homecooking #easyrecipes #recipes #spicyfood #mumbai #delhi #bengaluru

Got fritters on your mind all day? Well, you rightly should — it’s our FRITTER FEAST! Elevate your evening 𝓅𝒶𝓀𝑜𝒹𝒶 & 𝒸𝒽𝒶𝒾 𝓉𝒾𝓂𝑒 using these 4 simple variations for your sinful snacking sessions. 1. Egg-white batter — Beat 3 egg whites until stiff; fold in 2 tbsps of cornstarch and salt. Combine additional 2 tbsp cornstarch and salt in another dish. Dredge sliced potatoes in this; then dip in the egg-white mixture to coat and fry 2. Tempura batter — Mix 1/3 cup cornflour, 1/4 cup flour, 10g rice flour, 1 tsp baking powder and then add 1/2 cup of sparkling water. Stir just until no lumps remain. Dip corn fingers in this batter and fry until crispy 3. Beer batter — Combine 3/4 cup flour and 1/2 tsp pepper in a large bowl. Slowly pour in 500 ml beer of your choice, whisking constantly until smooth. Dip the asparagus in the batter and drop it into the fryer 4. Chickpea batter — Add 1/2 cup of chickpea flour in a mixing bowl and adjust with salt and spices as per your preference. Combine with a couple of tablespoons of water. Dip the tofu in the stiff batter and fry If you're feeling the fritter frenzy, stay tuned for a very special pop-up going live with @sushiandmoreindia tomorrow at @thecafebyfoodhall Linking Road, VAMA, and Two Horizon #fritters #feast #snacktime #comfortfood #popup #new #batter #homecooking #easyrecipes #recipes #spicyfood #mumbai #delhi #bengaluru

Got fritters on your mind all day? Well, you rightly should — it’s our FRITTER FEAST! Elevate your evening 𝓅𝒶𝓀𝑜𝒹𝒶 & 𝒸𝒽𝒶𝒾 𝓉𝒾𝓂𝑒 using these 4 simple variations for your sinful snacking sessions. 1. Egg-white batter — Beat 3 egg whites until stiff; fold in 2 tbsps of cornstarch and salt. Combine additional 2 tbsp cornstarch and salt in another dish. Dredge sliced potatoes in this; then dip in the egg-white mixture to coat and fry 2. Tempura batter — Mix 1/3 cup cornflour, 1/4 cup flour, 10g rice flour, 1 tsp baking powder and then add 1/2 cup of sparkling water. Stir just until no lumps remain. Dip corn fingers in this batter and fry until crispy 3. Beer batter — Combine 3/4 cup flour and 1/2 tsp pepper in a large bowl. Slowly pour in 500 ml beer of your choice, whisking constantly until smooth. Dip the asparagus in the batter and drop it into the fryer 4. Chickpea batter — Add 1/2 cup of chickpea flour in a mixing bowl and adjust with salt and spices as per your preference. Combine with a couple of tablespoons of water. Dip the tofu in the stiff batter and fry If you're feeling the fritter frenzy, stay tuned for a very special pop-up going live with @sushiandmoreindia tomorrow at @thecafebyfoodhall Linking Road, VAMA, and Two Horizon #fritters #feast #snacktime #comfortfood #popup #new #batter #homecooking #easyrecipes #recipes #spicyfood #mumbai #delhi #bengaluru

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Spice up Sunday with @mahabelly’s Chef @jinson.mahabelly’s coconut-enriched Kerala Chicken Curry recipe that will take you back to the balmy palm-lined coast. What you need: • Oil - 1/4 cup • Onions - 2, thinly sliced • Ginger paste - 1 tbsp • Garlic paste - 1 tbsp • Chicken - 1.5 kg, cut into 12 pieces * Water - 4 cups • Thin coconut milk - 4 cups • Salt - 1 tbsp • Thick coconut milk - 1 cup • Coconut oil - 1 tbsp • Mustard seeds - 1 tsp • Shallots - 6, thinly sliced • Curry leaves - 6 • Lemon juice - 1 tbsp For Spice Paste: Grind to a smooth paste * Ground coriander - 1/4 cup * Chilli powder - 1 tsp * Ground turmeric - 1 tsp * Water - 1/2 cup For Spice Powder: Warm spices slightly in a small dry skillet and then grind into a powder • Cinnamon sticks - 2 (1 inch) • Cloves - 6 • Cardamom pods - 4 • Ground fennel - 1/2 tsp • Aniseed - 1 tsp • Black peppercorns - 1 tsp Method: 1. Heat the oil in a large pan, add the onions and fry for 1 minute, until soft and transparent 2. Add the ginger and garlic pastes and fry for 1 minute. Add the spice paste and the spice powder and fry over low heat, stirring continuously, for 1 to 2 minutes, until the oil rises to the top 3. Add the chicken and stir fry for 3-5 minutes, until the pieces are coated with the spice mixture. Add the water, thin coconut milk and salt. Simmer over low heat for 20 minutes, with the lid on 4. When the chicken is tender, add the thick coconut milk and cook for a few more minutes 5. Heat the coconut oil in a small skillet and add the mustard seeds. When they burst, add the shallots and curry leaves and fry until golden brown. Pour over the curry and stir in the lemon juice Swing by a Foodhall near you to stock up all your essentials for the weekend or call us on 8095031111 for home delivery. #curryweek #keralacuisine #coconutcurry #sundaycooking #foodhallindia

Spice up Sunday with @mahabelly’s Chef @jinson.mahabelly’s coconut-enriched Kerala Chicken Curry recipe that will take you back to the balmy palm-lined coast. What you need: • Oil - 1/4 cup • Onions - 2, thinly sliced • Ginger paste - 1 tbsp • Garlic paste - 1 tbsp • Chicken - 1.5 kg, cut into 12 pieces * Water - 4 cups • Thin coconut milk - 4 cups • Salt - 1 tbsp • Thick coconut milk - 1 cup • Coconut oil - 1 tbsp • Mustard seeds - 1 tsp • Shallots - 6, thinly sliced • Curry leaves - 6 • Lemon juice - 1 tbsp For Spice Paste: Grind to a smooth paste * Ground coriander - 1/4 cup * Chilli powder - 1 tsp * Ground turmeric - 1 tsp * Water - 1/2 cup For Spice Powder: Warm spices slightly in a small dry skillet and then grind into a powder • Cinnamon sticks - 2 (1 inch) • Cloves - 6 • Cardamom pods - 4 • Ground fennel - 1/2 tsp • Aniseed - 1 tsp • Black peppercorns - 1 tsp Method: 1. Heat the oil in a large pan, add the onions and fry for 1 minute, until soft and transparent 2. Add the ginger and garlic pastes and fry for 1 minute. Add the spice paste and the spice powder and fry over low heat, stirring continuously, for 1 to 2 minutes, until the oil rises to the top 3. Add the chicken and stir fry for 3-5 minutes, until the pieces are coated with the spice mixture. Add the water, thin coconut milk and salt. Simmer over low heat for 20 minutes, with the lid on 4. When the chicken is tender, add the thick coconut milk and cook for a few more minutes 5. Heat the coconut oil in a small skillet and add the mustard seeds. When they burst, add the shallots and curry leaves and fry until golden brown. Pour over the curry and stir in the lemon juice Swing by a Foodhall near you to stock up all your essentials for the weekend or call us on 8095031111 for home delivery. #curryweek #keralacuisine #coconutcurry #sundaycooking #foodhallindia

Spice up Sunday with @mahabelly’s Chef @jinson.mahabelly’s coconut-enriched Kerala Chicken Curry recipe that will take you back to the balmy palm-lined coast. What you need: • Oil - 1/4 cup • Onions - 2, thinly sliced • Ginger paste - 1 tbsp • Garlic paste - 1 tbsp • Chicken - 1.5 kg, cut into 12 pieces * Water - 4 cups • Thin coconut milk - 4 cups • Salt - 1 tbsp • Thick coconut milk - 1 cup • Coconut oil - 1 tbsp • Mustard seeds - 1 tsp • Shallots - 6, thinly sliced • Curry leaves - 6 • Lemon juice - 1 tbsp For Spice Paste: Grind to a smooth paste * Ground coriander - 1/4 cup * Chilli powder - 1 tsp * Ground turmeric - 1 tsp * Water - 1/2 cup For Spice Powder: Warm spices slightly in a small dry skillet and then grind into a powder • Cinnamon sticks - 2 (1 inch) • Cloves - 6 • Cardamom pods - 4 • Ground fennel - 1/2 tsp • Aniseed - 1 tsp • Black peppercorns - 1 tsp Method: 1. Heat the oil in a large pan, add the onions and fry for 1 minute, until soft and transparent 2. Add the ginger and garlic pastes and fry for 1 minute. Add the spice paste and the spice powder and fry over low heat, stirring continuously, for 1 to 2 minutes, until the oil rises to the top 3. Add the chicken and stir fry for 3-5 minutes, until the pieces are coated with the spice mixture. Add the water, thin coconut milk and salt. Simmer over low heat for 20 minutes, with the lid on 4. When the chicken is tender, add the thick coconut milk and cook for a few more minutes 5. Heat the coconut oil in a small skillet and add the mustard seeds. When they burst, add the shallots and curry leaves and fry until golden brown. Pour over the curry and stir in the lemon juice Swing by a Foodhall near you to stock up all your essentials for the weekend or call us on 8095031111 for home delivery. #curryweek #keralacuisine #coconutcurry #sundaycooking #foodhallindia

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Say yes to Katsu cravings 🙌🏼 🍛 Created in Japan, but loved worldwide, Katsu Curry is a simple panko fried chicken or tofu on a thick stew traditionally served with white rice and shredded cabbage. #DidYouKnow the curry came to Japan from India via British officers? What you need: For the sauce - • Vegetable oil - 2 to 3 tbsp • Onion, - 1, finely chopped • Garlic - 1 clove, crushed • Ginger - 2/3 piece, grated • Tumeric - 1 tsp • ARQA curry powder - 2 tbsp • Plain flour - 1 tbsp • Stock - 200ml • Coconut milk - 100ml • Light soy sauce - 1 tsp • Sugar, to taste For the dish - • White rice - 120g • Chicken breasts/ Tofu - 2 • Plain flour - 50g • Eggs - 2, lightly beaten • Panko breadcrumbs - 100g • Vegetable oil, for deep frying • Cabbage - 40g Method: 1. For the sauce, start to soften the onions, garlic and ginger. Then add curry powder, turmeric. Allow to cook on medium heat. Then, add the flour, cook for 1 minute with the spices. Pour stock slowly, followed by coconut milk. Sprinkle a pinch of sugar, salt and dash of soy sauce 2. Split chicken fillets/ tofu in half and coat in flour. Soak each one in egg, then dip into panko. Make sure all sides are covered, then put onto the pan. Cook until golden brown 3. In the meantime, strain the prepared curry through a sieve, a little bit at a time 4. Slice the chicken/ tofu into lengths and plate up next to the rice. Serve it with shredded cabbage, then drench in curry sauce. Serve hot and enjoy! Made this? Let us know in the comments below 👇🏼 #CurryWeek #AllAboutTheCurry #Japanese #KatsuCurry #FoodhallIndia

Say yes to Katsu cravings 🙌🏼 🍛 Created in Japan, but loved worldwide, Katsu Curry is a simple panko fried chicken or tofu on a thick stew traditionally served with white rice and shredded cabbage. #DidYouKnow the curry came to Japan from India via British officers? What you need: For the sauce - • Vegetable oil - 2 to 3 tbsp • Onion, - 1, finely chopped • Garlic - 1 clove, crushed • Ginger - 2/3 piece, grated • Tumeric - 1 tsp • ARQA curry powder - 2 tbsp • Plain flour - 1 tbsp • Stock - 200ml • Coconut milk - 100ml • Light soy sauce - 1 tsp • Sugar, to taste For the dish - • White rice - 120g • Chicken breasts/ Tofu - 2 • Plain flour - 50g • Eggs - 2, lightly beaten • Panko breadcrumbs - 100g • Vegetable oil, for deep frying • Cabbage - 40g Method: 1. For the sauce, start to soften the onions, garlic and ginger. Then add curry powder, turmeric. Allow to cook on medium heat. Then, add the flour, cook for 1 minute with the spices. Pour stock slowly, followed by coconut milk. Sprinkle a pinch of sugar, salt and dash of soy sauce 2. Split chicken fillets/ tofu in half and coat in flour. Soak each one in egg, then dip into panko. Make sure all sides are covered, then put onto the pan. Cook until golden brown 3. In the meantime, strain the prepared curry through a sieve, a little bit at a time 4. Slice the chicken/ tofu into lengths and plate up next to the rice. Serve it with shredded cabbage, then drench in curry sauce. Serve hot and enjoy! Made this? Let us know in the comments below 👇🏼 #CurryWeek #AllAboutTheCurry #Japanese #KatsuCurry #FoodhallIndia

Say yes to Katsu cravings 🙌🏼 🍛 Created in Japan, but loved worldwide, Katsu Curry is a simple panko fried chicken or tofu on a thick stew traditionally served with white rice and shredded cabbage. #DidYouKnow the curry came to Japan from India via British officers? What you need: For the sauce - • Vegetable oil - 2 to 3 tbsp • Onion, - 1, finely chopped • Garlic - 1 clove, crushed • Ginger - 2/3 piece, grated • Tumeric - 1 tsp • ARQA curry powder - 2 tbsp • Plain flour - 1 tbsp • Stock - 200ml • Coconut milk - 100ml • Light soy sauce - 1 tsp • Sugar, to taste For the dish - • White rice - 120g • Chicken breasts/ Tofu - 2 • Plain flour - 50g • Eggs - 2, lightly beaten • Panko breadcrumbs - 100g • Vegetable oil, for deep frying • Cabbage - 40g Method: 1. For the sauce, start to soften the onions, garlic and ginger. Then add curry powder, turmeric. Allow to cook on medium heat. Then, add the flour, cook for 1 minute with the spices. Pour stock slowly, followed by coconut milk. Sprinkle a pinch of sugar, salt and dash of soy sauce 2. Split chicken fillets/ tofu in half and coat in flour. Soak each one in egg, then dip into panko. Make sure all sides are covered, then put onto the pan. Cook until golden brown 3. In the meantime, strain the prepared curry through a sieve, a little bit at a time 4. Slice the chicken/ tofu into lengths and plate up next to the rice. Serve it with shredded cabbage, then drench in curry sauce. Serve hot and enjoy! Made this? Let us know in the comments below 👇🏼 #CurryWeek #AllAboutTheCurry #Japanese #KatsuCurry #FoodhallIndia

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Here’s a new way to eat watermelon — in curry served in @ellementryhome’s Aqua Rustic Ceramic Bowl. 🍉 The signature sweetness from the fruit and the heat from the spices add complexity and is proof that watermelon is far more versatile than you imagined. #DidYouKnow this no-waste recipe is a traditional Rajasthani dish? What you need: • Watermelon - 1 whole, with the rind • Oil - 2 tbsp • Ajwain - 2 tsp • Cumin seeds - 1/2 tsp • Nigella seeds (black onion seeds) - 1/2 tsp • Garlic - 4 cloves, finely chopped • Salt - 1 tsp • Arqa turmeric - 1 tsp • Fresh cilantro, to garnish Love the unique serveware? Head to the Second Floor of Foodhall@Linking Road to explore @ellementryhome’s handmade & functional crockery range today. Call us on 7400444528 to know more. #reels #reelitfeelit #explore #ellementryhome #curryweek #watermeloncurry #foodhallindia

Here’s a new way to eat watermelon — in curry served in @ellementryhome’s Aqua Rustic Ceramic Bowl. 🍉 The signature sweetness from the fruit and the heat from the spices add complexity and is proof that watermelon is far more versatile than you imagined. #DidYouKnow this no-waste recipe is a traditional Rajasthani dish? What you need: • Watermelon - 1 whole, with the rind • Oil - 2 tbsp • Ajwain - 2 tsp • Cumin seeds - 1/2 tsp • Nigella seeds (black onion seeds) - 1/2 tsp • Garlic - 4 cloves, finely chopped • Salt - 1 tsp • Arqa turmeric - 1 tsp • Fresh cilantro, to garnish Love the unique serveware? Head to the Second Floor of Foodhall@Linking Road to explore @ellementryhome’s handmade & functional crockery range today. Call us on 7400444528 to know more. #reels #reelitfeelit #explore #ellementryhome #curryweek #watermeloncurry #foodhallindia

Here’s a new way to eat watermelon — in curry served in @ellementryhome’s Aqua Rustic Ceramic Bowl. 🍉 The signature sweetness from the fruit and the heat from the spices add complexity and is proof that watermelon is far more versatile than you imagined. #DidYouKnow this no-waste recipe is a traditional Rajasthani dish? What you need: • Watermelon - 1 whole, with the rind • Oil - 2 tbsp • Ajwain - 2 tsp • Cumin seeds - 1/2 tsp • Nigella seeds (black onion seeds) - 1/2 tsp • Garlic - 4 cloves, finely chopped • Salt - 1 tsp • Arqa turmeric - 1 tsp • Fresh cilantro, to garnish Love the unique serveware? Head to the Second Floor of Foodhall@Linking Road to explore @ellementryhome’s handmade & functional crockery range today. Call us on 7400444528 to know more. #reels #reelitfeelit #explore #ellementryhome #curryweek #watermeloncurry #foodhallindia

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While @manpreetdhody, Head of @foodhallcookerystudio is often seen whipping up decadent cakes and elaborate feasts on #FCSAtHome, her daily diet is quite #healthy! One of her go-to snacks is a #protein-packed Mexican Spiced Savoury Trail Mix that keeps her going. Here is how you can make it: Dry Ingredients • Frozen edamame - ¼ cup • Boiled red kidney beans or white beans - ¼ cup • Pumpkin seeds - ¼ cup • Cashew nuts - ¼ cup • Tortilla chips - ¼ cup, coarsely crushed Wet Ingredients • Canola Oil - ¼ cup Seasoning • Smoked paprika - 1 tsp • Cayenne pepper - 1 tsp • Garlic powder - 1 tsp • Crushed chilli flakes- 1 tsp • Ground cumin - 1 tsp • Ground black pepper - 1 tsp Or use a Readymade #Mexican Spice Mix Method: 1. Add the #edamame, kidney beans, cashew nuts, pumpkin seeds, and crushed tortilla chips to a large bowl, and mix well to combine. Add the oil and spices, and mix thoroughly. You shouldn't need to add any salt, as the #tortilla chips will be salty enough 2. Spread the mixture out on a large baking tray, and roast at 180°C for around 20 minutes, or until the nuts are lightly browned 3. Make sure you stir the mixture regularly to ensure it cooks evenly 4. Allow to cool completely, and store in an airtight container

While @manpreetdhody, Head of @foodhallcookerystudio is often seen whipping up decadent cakes and elaborate feasts on #FCSAtHome, her daily diet is quite #healthy! One of her go-to snacks is a #protein-packed Mexican Spiced Savoury Trail Mix that keeps her going. Here is how you can make it: Dry Ingredients • Frozen edamame - ¼ cup • Boiled red kidney beans or white beans - ¼ cup • Pumpkin seeds - ¼ cup • Cashew nuts - ¼ cup • Tortilla chips - ¼ cup, coarsely crushed Wet Ingredients • Canola Oil - ¼ cup Seasoning • Smoked paprika - 1 tsp • Cayenne pepper - 1 tsp • Garlic powder - 1 tsp • Crushed chilli flakes- 1 tsp • Ground cumin - 1 tsp • Ground black pepper - 1 tsp Or use a Readymade #Mexican Spice Mix Method: 1. Add the #edamame, kidney beans, cashew nuts, pumpkin seeds, and crushed tortilla chips to a large bowl, and mix well to combine. Add the oil and spices, and mix thoroughly. You shouldn't need to add any salt, as the #tortilla chips will be salty enough 2. Spread the mixture out on a large baking tray, and roast at 180°C for around 20 minutes, or until the nuts are lightly browned 3. Make sure you stir the mixture regularly to ensure it cooks evenly 4. Allow to cool completely, and store in an airtight container

While @manpreetdhody, Head of @foodhallcookerystudio is often seen whipping up decadent cakes and elaborate feasts on #FCSAtHome, her daily diet is quite #healthy! One of her go-to snacks is a #protein-packed Mexican Spiced Savoury Trail Mix that keeps her going. Here is how you can make it: Dry Ingredients • Frozen edamame - ¼ cup • Boiled red kidney beans or white beans - ¼ cup • Pumpkin seeds - ¼ cup • Cashew nuts - ¼ cup • Tortilla chips - ¼ cup, coarsely crushed Wet Ingredients • Canola Oil - ¼ cup Seasoning • Smoked paprika - 1 tsp • Cayenne pepper - 1 tsp • Garlic powder - 1 tsp • Crushed chilli flakes- 1 tsp • Ground cumin - 1 tsp • Ground black pepper - 1 tsp Or use a Readymade #Mexican Spice Mix Method: 1. Add the #edamame, kidney beans, cashew nuts, pumpkin seeds, and crushed tortilla chips to a large bowl, and mix well to combine. Add the oil and spices, and mix thoroughly. You shouldn't need to add any salt, as the #tortilla chips will be salty enough 2. Spread the mixture out on a large baking tray, and roast at 180°C for around 20 minutes, or until the nuts are lightly browned 3. Make sure you stir the mixture regularly to ensure it cooks evenly 4. Allow to cool completely, and store in an airtight container

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Treat your sibling to the ultimate #Rakhi gift by cooking up our limited-edition #Gourmet Meal Kits. Plate up an elaborate feast with our easy-to-assemble kits spanning a Mexican fiesta, the ultimate Brunch, Lebanese Mezze, an Asian spread, a Snacking special, and the most indulgent of all, a #DIY Sundae bar. Whip up a beautiful #brunch with a little help from us - 🥐 Toasts & Spreads - Croissants, Bagels, Maple sea salt almond butter, Pistachio & truffle cream cheese 🥥 Tropical Coyo Bowl - Coconut yoghurt, Seasonal fruits, Housemade granola, and more 🍠 Sweet potato & Kale Frittata - Keggs eggs, Sweet potato, Shredded kale, Herbs & spices ++ 🥓 cured pork #bacon for meat lovers 🥞 Nutella & Berry Pancakes - Pancake batter, Fresh berries, #Nutella, Maple syrup, Raspberry butter 🥤 Cold presses juices & teas from The House of Tea Visit the link in our bio for our Rakhi Menu & Gifting Catalogue!

Treat your sibling to the ultimate #Rakhi gift by cooking up our limited-edition #Gourmet Meal Kits. Plate up an elaborate feast with our easy-to-assemble kits spanning a Mexican fiesta, the ultimate Brunch, Lebanese Mezze, an Asian spread, a Snacking special, and the most indulgent of all, a #DIY Sundae bar. Whip up a beautiful #brunch with a little help from us - 🥐 Toasts & Spreads - Croissants, Bagels, Maple sea salt almond butter, Pistachio & truffle cream cheese 🥥 Tropical Coyo Bowl - Coconut yoghurt, Seasonal fruits, Housemade granola, and more 🍠 Sweet potato & Kale Frittata - Keggs eggs, Sweet potato, Shredded kale, Herbs & spices ++ 🥓 cured pork #bacon for meat lovers 🥞 Nutella & Berry Pancakes - Pancake batter, Fresh berries, #Nutella, Maple syrup, Raspberry butter 🥤 Cold presses juices & teas from The House of Tea Visit the link in our bio for our Rakhi Menu & Gifting Catalogue!

Treat your sibling to the ultimate #Rakhi gift by cooking up our limited-edition #Gourmet Meal Kits. Plate up an elaborate feast with our easy-to-assemble kits spanning a Mexican fiesta, the ultimate Brunch, Lebanese Mezze, an Asian spread, a Snacking special, and the most indulgent of all, a #DIY Sundae bar. Whip up a beautiful #brunch with a little help from us - 🥐 Toasts & Spreads - Croissants, Bagels, Maple sea salt almond butter, Pistachio & truffle cream cheese 🥥 Tropical Coyo Bowl - Coconut yoghurt, Seasonal fruits, Housemade granola, and more 🍠 Sweet potato & Kale Frittata - Keggs eggs, Sweet potato, Shredded kale, Herbs & spices ++ 🥓 cured pork #bacon for meat lovers 🥞 Nutella & Berry Pancakes - Pancake batter, Fresh berries, #Nutella, Maple syrup, Raspberry butter 🥤 Cold presses juices & teas from The House of Tea Visit the link in our bio for our Rakhi Menu & Gifting Catalogue!

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Treat your sibling to the ultimate #Rakhi gift by cooking up our limited-edition #Gourmet Meal Kits. Plate up an elaborate feast with our easy-to-assemble kits spanning a Mexican fiesta, the ultimate Brunch, Lebanese Mezze, an Asian spread, a Snacking special, and the most indulgent of all, a DIY Sundae bar. Whip up a beautiful brunch with a little help from us - 🥐 Toasts & Spreads - Croissants, Bagels, Maple sea salt almond butter, Pistachio & truffle cream cheese 🥥 Tropical Coyo Bowl - Coconut yoghurt, Seasonal fruits, Housemade granola, and more 🍠 Sweet potato & Kale Frittata - Keggs eggs, Sweet potato, Shredded kale, Herbs & spices ++ 🥓 cured pork bacon for meat lovers 🥞 Nutella & Berry Pancakes - Pancake batter, Fresh berries, Nutella, Maple syrup, Raspberry butter 🥤 Cold presses juices & teas from The House of Tea Visit the link in our bio for our Rakhi Menu & Gifting Catalogue!

Treat your sibling to the ultimate #Rakhi gift by cooking up our limited-edition #Gourmet Meal Kits. Plate up an elaborate feast with our easy-to-assemble kits spanning a Mexican fiesta, the ultimate Brunch, Lebanese Mezze, an Asian spread, a Snacking special, and the most indulgent of all, a DIY Sundae bar. Whip up a beautiful brunch with a little help from us - 🥐 Toasts & Spreads - Croissants, Bagels, Maple sea salt almond butter, Pistachio & truffle cream cheese 🥥 Tropical Coyo Bowl - Coconut yoghurt, Seasonal fruits, Housemade granola, and more 🍠 Sweet potato & Kale Frittata - Keggs eggs, Sweet potato, Shredded kale, Herbs & spices ++ 🥓 cured pork bacon for meat lovers 🥞 Nutella & Berry Pancakes - Pancake batter, Fresh berries, Nutella, Maple syrup, Raspberry butter 🥤 Cold presses juices & teas from The House of Tea Visit the link in our bio for our Rakhi Menu & Gifting Catalogue!

Treat your sibling to the ultimate #Rakhi gift by cooking up our limited-edition #Gourmet Meal Kits. Plate up an elaborate feast with our easy-to-assemble kits spanning a Mexican fiesta, the ultimate Brunch, Lebanese Mezze, an Asian spread, a Snacking special, and the most indulgent of all, a DIY Sundae bar. Whip up a beautiful brunch with a little help from us - 🥐 Toasts & Spreads - Croissants, Bagels, Maple sea salt almond butter, Pistachio & truffle cream cheese 🥥 Tropical Coyo Bowl - Coconut yoghurt, Seasonal fruits, Housemade granola, and more 🍠 Sweet potato & Kale Frittata - Keggs eggs, Sweet potato, Shredded kale, Herbs & spices ++ 🥓 cured pork bacon for meat lovers 🥞 Nutella & Berry Pancakes - Pancake batter, Fresh berries, Nutella, Maple syrup, Raspberry butter 🥤 Cold presses juices & teas from The House of Tea Visit the link in our bio for our Rakhi Menu & Gifting Catalogue!

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Treat your sibling to the ultimate #Rakhi gift by cooking up our limited-edition #Gourmet Meal Kits. Plate up an elaborate feast with our easy-to-assemble kits spanning a Mexican #fiesta, the ultimate Brunch, Lebanese Mezze, an Asian spread, a Snacking special, and the most indulgent of all, a #DIY Sundae bar. Swipe ➡️ to get a birds eye view of the beautiful #brunch you can whip up with a little help from us! 🥐 Toasts & Spreads - Croissants, Bagels, Rye sourdough, Maple sea salt almond butter, Pistachio & truffle cream cheese 🥥 Tropical Coyo Bowl - Coconut yoghurt, Seasonal fruits, Housemade granola, and more 🍠 Sweet potato & Kale Frittata - Keggs eggs, Sweet potato, Shredded kale, Herbs & spices ++ 🥓 cured pork #bacon for meat lovers 🥞 Nutella & Berry Pancakes - Pancake batter, Fresh berries, #Nutella, Maple syrup, Raspberry butter 🥤 Cold presses juices & teas from The House of Tea Visit the link in our bio for our Rakhi Menu & Gifting Catalogue!

Treat your sibling to the ultimate #Rakhi gift by cooking up our limited-edition #Gourmet Meal Kits. Plate up an elaborate feast with our easy-to-assemble kits spanning a Mexican #fiesta, the ultimate Brunch, Lebanese Mezze, an Asian spread, a Snacking special, and the most indulgent of all, a #DIY Sundae bar. Swipe ➡️ to get a birds eye view of the beautiful #brunch you can whip up with a little help from us! 🥐 Toasts & Spreads - Croissants, Bagels, Rye sourdough, Maple sea salt almond butter, Pistachio & truffle cream cheese 🥥 Tropical Coyo Bowl - Coconut yoghurt, Seasonal fruits, Housemade granola, and more 🍠 Sweet potato & Kale Frittata - Keggs eggs, Sweet potato, Shredded kale, Herbs & spices ++ 🥓 cured pork #bacon for meat lovers 🥞 Nutella & Berry Pancakes - Pancake batter, Fresh berries, #Nutella, Maple syrup, Raspberry butter 🥤 Cold presses juices & teas from The House of Tea Visit the link in our bio for our Rakhi Menu & Gifting Catalogue!

Treat your sibling to the ultimate #Rakhi gift by cooking up our limited-edition #Gourmet Meal Kits. Plate up an elaborate feast with our easy-to-assemble kits spanning a Mexican #fiesta, the ultimate Brunch, Lebanese Mezze, an Asian spread, a Snacking special, and the most indulgent of all, a #DIY Sundae bar. Swipe ➡️ to get a birds eye view of the beautiful #brunch you can whip up with a little help from us! 🥐 Toasts & Spreads - Croissants, Bagels, Rye sourdough, Maple sea salt almond butter, Pistachio & truffle cream cheese 🥥 Tropical Coyo Bowl - Coconut yoghurt, Seasonal fruits, Housemade granola, and more 🍠 Sweet potato & Kale Frittata - Keggs eggs, Sweet potato, Shredded kale, Herbs & spices ++ 🥓 cured pork #bacon for meat lovers 🥞 Nutella & Berry Pancakes - Pancake batter, Fresh berries, #Nutella, Maple syrup, Raspberry butter 🥤 Cold presses juices & teas from The House of Tea Visit the link in our bio for our Rakhi Menu & Gifting Catalogue!

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If you’re growing a bit weary of tea and coffee as your go-to hot #bevvies, try sprucing up regular old apple juice with spices from #ARQA for a warming wonder - Mulled Apple #Cider. What you need (serves 2): • 4 cups Apple Juice • 2 sticks of Sri Lankan Cinnamon • 4 Cloves • 2 whole Star anise • Zest of 1 Orange Method: 1. Combine all ingredients in a saucepan and simmer on low heat for 15 minutes, and serve

If you’re growing a bit weary of tea and coffee as your go-to hot #bevvies, try sprucing up regular old apple juice with spices from #ARQA for a warming wonder - Mulled Apple #Cider. What you need (serves 2): • 4 cups Apple Juice • 2 sticks of Sri Lankan Cinnamon • 4 Cloves • 2 whole Star anise • Zest of 1 Orange Method: 1. Combine all ingredients in a saucepan and simmer on low heat for 15 minutes, and serve

If you’re growing a bit weary of tea and coffee as your go-to hot #bevvies, try sprucing up regular old apple juice with spices from #ARQA for a warming wonder - Mulled Apple #Cider. What you need (serves 2): • 4 cups Apple Juice • 2 sticks of Sri Lankan Cinnamon • 4 Cloves • 2 whole Star anise • Zest of 1 Orange Method: 1. Combine all ingredients in a saucepan and simmer on low heat for 15 minutes, and serve

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