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

Oh crepe! Starting our week on a sweet note with this pandan crepe filled with a indulgent kaya jam and topped off with whipped vanilla cream, toasted coconut shavings and sesame. Here’s what you need to make our #RecipeOfTheWeek at home: Pandan leaves, 8-10 Rice flour, 120g Wheat flour, 60g Coconut milk, 240ml Oil to grease   TO SERVE: Kaya Jam Whipping cream, 120g Vanilla essence, half tsp Toasted Coconut Sesame seeds   Don’t forget to save this recipe and tag us if you make it at home 🏠 @visit_singapore #PassionMadePossible #SingaporeFoodFestival

Oh crepe! Starting our week on a sweet note with this pandan crepe filled with a indulgent kaya jam and topped off with whipped vanilla cream, toasted coconut shavings and sesame. Here’s what you need to make our #RecipeOfTheWeek at home: Pandan leaves, 8-10 Rice flour, 120g Wheat flour, 60g Coconut milk, 240ml Oil to grease   TO SERVE: Kaya Jam Whipping cream, 120g Vanilla essence, half tsp Toasted Coconut Sesame seeds   Don’t forget to save this recipe and tag us if you make it at home 🏠 @visit_singapore #PassionMadePossible #SingaporeFoodFestival

Oh crepe! Starting our week on a sweet note with this pandan crepe filled with a indulgent kaya jam and topped off with whipped vanilla cream, toasted coconut shavings and sesame. Here’s what you need to make our #RecipeOfTheWeek at home: Pandan leaves, 8-10 Rice flour, 120g Wheat flour, 60g Coconut milk, 240ml Oil to grease   TO SERVE: Kaya Jam Whipping cream, 120g Vanilla essence, half tsp Toasted Coconut Sesame seeds   Don’t forget to save this recipe and tag us if you make it at home 🏠 @visit_singapore #PassionMadePossible #SingaporeFoodFestival

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Treating ourselves early this week with a thick slice of toasted milk bread smeared with our HOUSE MADE (yup yup) Kaya jam 🍞 This sugary coconut spread made with eggs is a hugely popular breakfast choice in Singapore, adored in cafes across the land and best enjoyed with a steaming cup of Kopi 😍 #DidYouKnow we also make a very special Kaya truffle at our chocolaterie, Xoco57? Walk in and relish a taste of Singapore, available only this month at a Foodhall near you. @visit_singapore #PassionMadePossible #SingaporeFoodFestival

Treating ourselves early this week with a thick slice of toasted milk bread smeared with our HOUSE MADE (yup yup) Kaya jam 🍞 This sugary coconut spread made with eggs is a hugely popular breakfast choice in Singapore, adored in cafes across the land and best enjoyed with a steaming cup of Kopi 😍 #DidYouKnow we also make a very special Kaya truffle at our chocolaterie, Xoco57? Walk in and relish a taste of Singapore, available only this month at a Foodhall near you. @visit_singapore #PassionMadePossible #SingaporeFoodFestival

Treating ourselves early this week with a thick slice of toasted milk bread smeared with our HOUSE MADE (yup yup) Kaya jam 🍞 This sugary coconut spread made with eggs is a hugely popular breakfast choice in Singapore, adored in cafes across the land and best enjoyed with a steaming cup of Kopi 😍 #DidYouKnow we also make a very special Kaya truffle at our chocolaterie, Xoco57? Walk in and relish a taste of Singapore, available only this month at a Foodhall near you. @visit_singapore #PassionMadePossible #SingaporeFoodFestival

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Curry in a hurry 🍜 That’s exactly what you get when you pick up our Laksa Curry paste. Mix in your coconut milk, protein of choice and whatever veggies you fancy for a warming bowl for tonight. Come see us and grab your tub or call us for delivery. @visit_singapore #PassionMadePossible #SingaporeFoodFestival

Curry in a hurry 🍜 That’s exactly what you get when you pick up our Laksa Curry paste. Mix in your coconut milk, protein of choice and whatever veggies you fancy for a warming bowl for tonight. Come see us and grab your tub or call us for delivery. @visit_singapore #PassionMadePossible #SingaporeFoodFestival

Curry in a hurry 🍜 That’s exactly what you get when you pick up our Laksa Curry paste. Mix in your coconut milk, protein of choice and whatever veggies you fancy for a warming bowl for tonight. Come see us and grab your tub or call us for delivery. @visit_singapore #PassionMadePossible #SingaporeFoodFestival

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This is not a drill. We repeat, THIS IS NOT A DRILL 🚨 We're bringing you everything you need to recreate Singapore's famous Laksa in your kitchen. In. Under. 10. Minutes 🍜 This curated recipe kit assembled by Chef @anahitadhondy is one you'll want to have in your pantry for when you want to stir up a quick meal or impress without the stress. Our kit includes: Foodhall's Signature Laksa Curry Paste An assortment of Asian veggies Light Soy Rice Noodles Coconut Milk ..just toss in your preferred protein and let's eat, lah! Call 8095031111 to have your kit delivered or pick one up when you visit us next. Also available on Swiggy Gourmet for contactless delivery. @visit_singapore #SingaporeFoodFestival #PassionMadePossible

This is not a drill. We repeat, THIS IS NOT A DRILL 🚨 We're bringing you everything you need to recreate Singapore's famous Laksa in your kitchen. In. Under. 10. Minutes 🍜 This curated recipe kit assembled by Chef @anahitadhondy is one you'll want to have in your pantry for when you want to stir up a quick meal or impress without the stress. Our kit includes: Foodhall's Signature Laksa Curry Paste An assortment of Asian veggies Light Soy Rice Noodles Coconut Milk ..just toss in your preferred protein and let's eat, lah! Call 8095031111 to have your kit delivered or pick one up when you visit us next. Also available on Swiggy Gourmet for contactless delivery. @visit_singapore #SingaporeFoodFestival #PassionMadePossible

This is not a drill. We repeat, THIS IS NOT A DRILL 🚨 We're bringing you everything you need to recreate Singapore's famous Laksa in your kitchen. In. Under. 10. Minutes 🍜 This curated recipe kit assembled by Chef @anahitadhondy is one you'll want to have in your pantry for when you want to stir up a quick meal or impress without the stress. Our kit includes: Foodhall's Signature Laksa Curry Paste An assortment of Asian veggies Light Soy Rice Noodles Coconut Milk ..just toss in your preferred protein and let's eat, lah! Call 8095031111 to have your kit delivered or pick one up when you visit us next. Also available on Swiggy Gourmet for contactless delivery. @visit_singapore #SingaporeFoodFestival #PassionMadePossible

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RECIPE ALERT 🍜 If you're looking for a bowl of comfort you can stir up in 10 minutes, keep reading. If not, share this with a friend. Laksa is a widely consumed dish across hawker centres in Singapore, served with noodles and an assortment of vegetables and/ or meat. Today we're telling you a quick and easy way to make your own at home. What you Need: • Koka Noodles, 160g • Tofu or Chicken, 100g, shredded and boiled • Vegetable or Chicken Stock, 200ml • Foodhall’s Laksa Curry Paste, 100g • Coconut Milk, 250ml • Lemon, 1 • Fresh Coriander and Mint Method: • Heat the Laksa paste in a pan and add coconut milk • Mix well and add the stock. Season with salt • Add Tofu or Chicken once the stock starts boiling • Add the noodles and cook for a few minutes • Add coriander and mint and cook for 2 minutes before serving with a wedge of lemon Can't believe how simple it is? Just imagine how good it'll taste. Stock up on your Laksa essentials at your nearest Foodhall today or call 8095031111 for delivery @visit_singapore #PassionMadePossible #SingaporeFoodFestival

RECIPE ALERT 🍜 If you're looking for a bowl of comfort you can stir up in 10 minutes, keep reading. If not, share this with a friend. Laksa is a widely consumed dish across hawker centres in Singapore, served with noodles and an assortment of vegetables and/ or meat. Today we're telling you a quick and easy way to make your own at home. What you Need: • Koka Noodles, 160g • Tofu or Chicken, 100g, shredded and boiled • Vegetable or Chicken Stock, 200ml • Foodhall’s Laksa Curry Paste, 100g • Coconut Milk, 250ml • Lemon, 1 • Fresh Coriander and Mint Method: • Heat the Laksa paste in a pan and add coconut milk • Mix well and add the stock. Season with salt • Add Tofu or Chicken once the stock starts boiling • Add the noodles and cook for a few minutes • Add coriander and mint and cook for 2 minutes before serving with a wedge of lemon Can't believe how simple it is? Just imagine how good it'll taste. Stock up on your Laksa essentials at your nearest Foodhall today or call 8095031111 for delivery @visit_singapore #PassionMadePossible #SingaporeFoodFestival

RECIPE ALERT 🍜 If you're looking for a bowl of comfort you can stir up in 10 minutes, keep reading. If not, share this with a friend. Laksa is a widely consumed dish across hawker centres in Singapore, served with noodles and an assortment of vegetables and/ or meat. Today we're telling you a quick and easy way to make your own at home. What you Need: • Koka Noodles, 160g • Tofu or Chicken, 100g, shredded and boiled • Vegetable or Chicken Stock, 200ml • Foodhall’s Laksa Curry Paste, 100g • Coconut Milk, 250ml • Lemon, 1 • Fresh Coriander and Mint Method: • Heat the Laksa paste in a pan and add coconut milk • Mix well and add the stock. Season with salt • Add Tofu or Chicken once the stock starts boiling • Add the noodles and cook for a few minutes • Add coriander and mint and cook for 2 minutes before serving with a wedge of lemon Can't believe how simple it is? Just imagine how good it'll taste. Stock up on your Laksa essentials at your nearest Foodhall today or call 8095031111 for delivery @visit_singapore #PassionMadePossible #SingaporeFoodFestival

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One for you, and one for Shri Ganesh 🎇 This Ganesh Chaturthi, bring home Lord Ganesh and our limited Dulce Chocolate Fudge Modak by Xoco57. Rich dulce de leche and dark chocolate ganache is mixed with dessicated coconut and roasted almonds, and enrobed in dark chocolate. We also have a range of traditional flavours for you to take home right from Malai and Pista to Kesar and Motichoor. *Our Xoco57 modak is available across stores in Delhi NCR and Mumbai only and classic modaks are available in Mumbai only. Visit us today or call 8095031111 for delivery. Wishing you all a very auspicious Ganesh Chaturthi ✨ #Food #FoodPhotography #Foodie #Foods #Foodstagram #Foodgasm #Foody #Foodies #FoodLover #InstaFood #FoodPics #FoodLovers #EatingForTheInsta #FoodLove #FoodStyling #FoodBeast #FoodArt #FoodBlogFeed #foodoftheday

One for you, and one for Shri Ganesh 🎇 This Ganesh Chaturthi, bring home Lord Ganesh and our limited Dulce Chocolate Fudge Modak by Xoco57. Rich dulce de leche and dark chocolate ganache is mixed with dessicated coconut and roasted almonds, and enrobed in dark chocolate. We also have a range of traditional flavours for you to take home right from Malai and Pista to Kesar and Motichoor. *Our Xoco57 modak is available across stores in Delhi NCR and Mumbai only and classic modaks are available in Mumbai only. Visit us today or call 8095031111 for delivery. Wishing you all a very auspicious Ganesh Chaturthi ✨ #Food #FoodPhotography #Foodie #Foods #Foodstagram #Foodgasm #Foody #Foodies #FoodLover #InstaFood #FoodPics #FoodLovers #EatingForTheInsta #FoodLove #FoodStyling #FoodBeast #FoodArt #FoodBlogFeed #foodoftheday

One for you, and one for Shri Ganesh 🎇 This Ganesh Chaturthi, bring home Lord Ganesh and our limited Dulce Chocolate Fudge Modak by Xoco57. Rich dulce de leche and dark chocolate ganache is mixed with dessicated coconut and roasted almonds, and enrobed in dark chocolate. We also have a range of traditional flavours for you to take home right from Malai and Pista to Kesar and Motichoor. *Our Xoco57 modak is available across stores in Delhi NCR and Mumbai only and classic modaks are available in Mumbai only. Visit us today or call 8095031111 for delivery. Wishing you all a very auspicious Ganesh Chaturthi ✨ #Food #FoodPhotography #Foodie #Foods #Foodstagram #Foodgasm #Foody #Foodies #FoodLover #InstaFood #FoodPics #FoodLovers #EatingForTheInsta #FoodLove #FoodStyling #FoodBeast #FoodArt #FoodBlogFeed #foodoftheday

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🍜 RECIPE ALERT 🍜 Not your university instant noodle fix. Don't get us wrong, we love a simple old-school instant noodle just as much as you but we've been feeling crafty and this month, as a part of our celebrations, our Singaporean Noodle Cart is showing you 4 ways to elevate your noodles. Here's what we're cooking tonight: Sambal Telur What you Need: • Hard-boiled eggs, 4, peeled • Sambal Oelek, 2 tbsp • Tomatoes, 2, quartered • Coconut Sugar, 2 tbsp • KOKA Noodles, 1 pkt • Cooking oil, 2 tbsp • Bay leaf, 3 • Kaffir Lime Leaves, 4 • Salt, ¼ tsp Method: • Grind the tomatoes and Sambal Oelek to a smooth paste in a food processor and put aside • Preheat the oil in a medium skillet. Once hot, gently place the hard boiled eggs and pan fry them. Put the oil aside for later use • Take out the eggs and add the tomato paste from earlier to the skillet and cook until fragrant. Add the seasonings to the paste and cook until the Sambal Oelek turns slightly dark in colour • Cook the noodles as per packet instructions and place in a bowl • Mix the eggs with the Sambal Oelek paste and serve atop the noodles Continue discovering the flavours of Singapore at the Singapore Food Festival 2021 only at a Foodhall near you. To have your Asian pantry delivered, call us on 8095031111 @visit_singapore #PassionMadePossible #SingaporeFoodFestival

🍜 RECIPE ALERT 🍜 Not your university instant noodle fix. Don't get us wrong, we love a simple old-school instant noodle just as much as you but we've been feeling crafty and this month, as a part of our celebrations, our Singaporean Noodle Cart is showing you 4 ways to elevate your noodles. Here's what we're cooking tonight: Sambal Telur What you Need: • Hard-boiled eggs, 4, peeled • Sambal Oelek, 2 tbsp • Tomatoes, 2, quartered • Coconut Sugar, 2 tbsp • KOKA Noodles, 1 pkt • Cooking oil, 2 tbsp • Bay leaf, 3 • Kaffir Lime Leaves, 4 • Salt, ¼ tsp Method: • Grind the tomatoes and Sambal Oelek to a smooth paste in a food processor and put aside • Preheat the oil in a medium skillet. Once hot, gently place the hard boiled eggs and pan fry them. Put the oil aside for later use • Take out the eggs and add the tomato paste from earlier to the skillet and cook until fragrant. Add the seasonings to the paste and cook until the Sambal Oelek turns slightly dark in colour • Cook the noodles as per packet instructions and place in a bowl • Mix the eggs with the Sambal Oelek paste and serve atop the noodles Continue discovering the flavours of Singapore at the Singapore Food Festival 2021 only at a Foodhall near you. To have your Asian pantry delivered, call us on 8095031111 @visit_singapore #PassionMadePossible #SingaporeFoodFestival

🍜 RECIPE ALERT 🍜 Not your university instant noodle fix. Don't get us wrong, we love a simple old-school instant noodle just as much as you but we've been feeling crafty and this month, as a part of our celebrations, our Singaporean Noodle Cart is showing you 4 ways to elevate your noodles. Here's what we're cooking tonight: Sambal Telur What you Need: • Hard-boiled eggs, 4, peeled • Sambal Oelek, 2 tbsp • Tomatoes, 2, quartered • Coconut Sugar, 2 tbsp • KOKA Noodles, 1 pkt • Cooking oil, 2 tbsp • Bay leaf, 3 • Kaffir Lime Leaves, 4 • Salt, ¼ tsp Method: • Grind the tomatoes and Sambal Oelek to a smooth paste in a food processor and put aside • Preheat the oil in a medium skillet. Once hot, gently place the hard boiled eggs and pan fry them. Put the oil aside for later use • Take out the eggs and add the tomato paste from earlier to the skillet and cook until fragrant. Add the seasonings to the paste and cook until the Sambal Oelek turns slightly dark in colour • Cook the noodles as per packet instructions and place in a bowl • Mix the eggs with the Sambal Oelek paste and serve atop the noodles Continue discovering the flavours of Singapore at the Singapore Food Festival 2021 only at a Foodhall near you. To have your Asian pantry delivered, call us on 8095031111 @visit_singapore #PassionMadePossible #SingaporeFoodFestival

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When life gives you lemons, just hope that they're Italian 🍋 Known to be less acidic but containing more juice, Italian lemons are great to be used in a number of ways from desserts and drinks to salads and sauces. Here's how we're squeezing the day this weekend: Sicilian Granita: Combine water and sugar in a pot and cook for 5 minutes. Add the lemon juice and a little zest to the mix and freeze for 45 minutes. Break into smaller crystals with a fork and enjoy! Lemon Truffles: In a saucepan, melt butter and add lemon zest. Stir in heavy cream and bring to an almost boil. Take off the heat and pour over white chocolate buttons and combine. Stir in lemon juice and refrigerate the mix until soft set. Scoop the mix and form into balls. Roll in desiccated coconut or powdered sugar before serving Berry Lemonade: In a tumbler, add fresh berries and the juice of half a lemon. Add fresh mint and muddle together. Top off with soda water and garnish with a lemon peel Easy peezy lemon squeezy, eh? #Food #FoodPhotography #Foodie #Foods #Foodstagram #Foodgasm #Foody #Foodies #FoodLover #InstaFood #FoodPics #FoodLovers #EatingForTheInsta #FoodLove #FoodPornShare #FoodStyling #FoodBeast #FoodArt #FoodBlogFeed #FoodOfTheDay

When life gives you lemons, just hope that they're Italian 🍋 Known to be less acidic but containing more juice, Italian lemons are great to be used in a number of ways from desserts and drinks to salads and sauces. Here's how we're squeezing the day this weekend: Sicilian Granita: Combine water and sugar in a pot and cook for 5 minutes. Add the lemon juice and a little zest to the mix and freeze for 45 minutes. Break into smaller crystals with a fork and enjoy! Lemon Truffles: In a saucepan, melt butter and add lemon zest. Stir in heavy cream and bring to an almost boil. Take off the heat and pour over white chocolate buttons and combine. Stir in lemon juice and refrigerate the mix until soft set. Scoop the mix and form into balls. Roll in desiccated coconut or powdered sugar before serving Berry Lemonade: In a tumbler, add fresh berries and the juice of half a lemon. Add fresh mint and muddle together. Top off with soda water and garnish with a lemon peel Easy peezy lemon squeezy, eh? #Food #FoodPhotography #Foodie #Foods #Foodstagram #Foodgasm #Foody #Foodies #FoodLover #InstaFood #FoodPics #FoodLovers #EatingForTheInsta #FoodLove #FoodPornShare #FoodStyling #FoodBeast #FoodArt #FoodBlogFeed #FoodOfTheDay

When life gives you lemons, just hope that they're Italian 🍋 Known to be less acidic but containing more juice, Italian lemons are great to be used in a number of ways from desserts and drinks to salads and sauces. Here's how we're squeezing the day this weekend: Sicilian Granita: Combine water and sugar in a pot and cook for 5 minutes. Add the lemon juice and a little zest to the mix and freeze for 45 minutes. Break into smaller crystals with a fork and enjoy! Lemon Truffles: In a saucepan, melt butter and add lemon zest. Stir in heavy cream and bring to an almost boil. Take off the heat and pour over white chocolate buttons and combine. Stir in lemon juice and refrigerate the mix until soft set. Scoop the mix and form into balls. Roll in desiccated coconut or powdered sugar before serving Berry Lemonade: In a tumbler, add fresh berries and the juice of half a lemon. Add fresh mint and muddle together. Top off with soda water and garnish with a lemon peel Easy peezy lemon squeezy, eh? #Food #FoodPhotography #Foodie #Foods #Foodstagram #Foodgasm #Foody #Foodies #FoodLover #InstaFood #FoodPics #FoodLovers #EatingForTheInsta #FoodLove #FoodPornShare #FoodStyling #FoodBeast #FoodArt #FoodBlogFeed #FoodOfTheDay

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Our heart goes Tibok-Tibok — literally meaning “heartbeat” in Tagalog, for this Filipino chocolate pudding. Here’s a little recipe remix, as we make this into a plant-based dessert by using coconut milk in place of carabao milk. What you need: • Unsweetened coconut milk - 1 can • Cocoa powder - 1 cup • Castor sugar - 1 cup • Cornstarch - 1/2 cup • Xoco57 dark chocolate callets - 1 cup • Unsweetened coconut, shredded & toasted • Cherries, for garnishing Method: 1. Whisk coconut milk, cocoa powder, sugar, cornstarch, and Xoco57 chocolate callets in a medium heatproof bowl 2. Add chocolate and set the bowl over a large saucepan of simmering water (make sure the bottom of the bowl is not touching the water) 3. Stir until mixture is thickened to a pudding-like consistency, 10–12 minutes (it will thicken further as it cools) 4. Remove bowl from the pan and pour tibok-tibok into a serving bowl 5. Top with coconut & cherries just before serving Swing by a Foodhall near you for all your chocolate requirements. You can also explore our artisanal chocolaterie, ‘Xoco by Foodhall’ on @swiggyindia to stock up on our new range of baking chocolates (Delhi and Mumbai only)

Our heart goes Tibok-Tibok — literally meaning “heartbeat” in Tagalog, for this Filipino chocolate pudding. Here’s a little recipe remix, as we make this into a plant-based dessert by using coconut milk in place of carabao milk. What you need: • Unsweetened coconut milk - 1 can • Cocoa powder - 1 cup • Castor sugar - 1 cup • Cornstarch - 1/2 cup • Xoco57 dark chocolate callets - 1 cup • Unsweetened coconut, shredded & toasted • Cherries, for garnishing Method: 1. Whisk coconut milk, cocoa powder, sugar, cornstarch, and Xoco57 chocolate callets in a medium heatproof bowl 2. Add chocolate and set the bowl over a large saucepan of simmering water (make sure the bottom of the bowl is not touching the water) 3. Stir until mixture is thickened to a pudding-like consistency, 10–12 minutes (it will thicken further as it cools) 4. Remove bowl from the pan and pour tibok-tibok into a serving bowl 5. Top with coconut & cherries just before serving Swing by a Foodhall near you for all your chocolate requirements. You can also explore our artisanal chocolaterie, ‘Xoco by Foodhall’ on @swiggyindia to stock up on our new range of baking chocolates (Delhi and Mumbai only)

Our heart goes Tibok-Tibok — literally meaning “heartbeat” in Tagalog, for this Filipino chocolate pudding. Here’s a little recipe remix, as we make this into a plant-based dessert by using coconut milk in place of carabao milk. What you need: • Unsweetened coconut milk - 1 can • Cocoa powder - 1 cup • Castor sugar - 1 cup • Cornstarch - 1/2 cup • Xoco57 dark chocolate callets - 1 cup • Unsweetened coconut, shredded & toasted • Cherries, for garnishing Method: 1. Whisk coconut milk, cocoa powder, sugar, cornstarch, and Xoco57 chocolate callets in a medium heatproof bowl 2. Add chocolate and set the bowl over a large saucepan of simmering water (make sure the bottom of the bowl is not touching the water) 3. Stir until mixture is thickened to a pudding-like consistency, 10–12 minutes (it will thicken further as it cools) 4. Remove bowl from the pan and pour tibok-tibok into a serving bowl 5. Top with coconut & cherries just before serving Swing by a Foodhall near you for all your chocolate requirements. You can also explore our artisanal chocolaterie, ‘Xoco by Foodhall’ on @swiggyindia to stock up on our new range of baking chocolates (Delhi and Mumbai only)

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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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Are you enjoying CURRY WEEK so far? We’re at the last leg of our All About The Curry celebration, however, cooking the correct curry requires patience, precision and the right ingredients. Swipe ⬅️ for our #protips on how you can Ace Your (Curry) Base every. single. time. Coconut milk 🥥: Combine 1 1/2 cups freshly grated coconut with 1 cup of warm water in a blender and blitz until smooth. Then strain on a damp muslin cloth in a bowl and squeeze with your hands to extract the #milk & store it in an airtight container. All-purpose gravy 🍅: In a large pan, heat ½ cup oil and add 1-inch cinnamon, 1 tsp cardamom, 2 bay leaves and 1 tsp cumin, sauté on low flame until it turns aromatic. Now, add 500g onion, 50g ginger-garlic, salt and sauté well. Further, add 1 kg chopped tomatoes, cover and cook until it turns soft & mushy. Cool completely and transfer to the blender. Blend to smooth paste without adding any water. Veggie stock 🥕: Chop vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their #flavour. Heat oil in a pot. Add onion, celery, carrots, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables. Let us know your favourite recipe in the comments below 👇🏼 #curryweek #curryrecipe #tipsandtricks #perfect #ace #recipes #base #coconutmilk #allpurpose #veggie #stock #guide #explore #new #mumbai #delhi #bengaluru

Are you enjoying CURRY WEEK so far? We’re at the last leg of our All About The Curry celebration, however, cooking the correct curry requires patience, precision and the right ingredients. Swipe ⬅️ for our #protips on how you can Ace Your (Curry) Base every. single. time. Coconut milk 🥥: Combine 1 1/2 cups freshly grated coconut with 1 cup of warm water in a blender and blitz until smooth. Then strain on a damp muslin cloth in a bowl and squeeze with your hands to extract the #milk & store it in an airtight container. All-purpose gravy 🍅: In a large pan, heat ½ cup oil and add 1-inch cinnamon, 1 tsp cardamom, 2 bay leaves and 1 tsp cumin, sauté on low flame until it turns aromatic. Now, add 500g onion, 50g ginger-garlic, salt and sauté well. Further, add 1 kg chopped tomatoes, cover and cook until it turns soft & mushy. Cool completely and transfer to the blender. Blend to smooth paste without adding any water. Veggie stock 🥕: Chop vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their #flavour. Heat oil in a pot. Add onion, celery, carrots, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables. Let us know your favourite recipe in the comments below 👇🏼 #curryweek #curryrecipe #tipsandtricks #perfect #ace #recipes #base #coconutmilk #allpurpose #veggie #stock #guide #explore #new #mumbai #delhi #bengaluru

Are you enjoying CURRY WEEK so far? We’re at the last leg of our All About The Curry celebration, however, cooking the correct curry requires patience, precision and the right ingredients. Swipe ⬅️ for our #protips on how you can Ace Your (Curry) Base every. single. time. Coconut milk 🥥: Combine 1 1/2 cups freshly grated coconut with 1 cup of warm water in a blender and blitz until smooth. Then strain on a damp muslin cloth in a bowl and squeeze with your hands to extract the #milk & store it in an airtight container. All-purpose gravy 🍅: In a large pan, heat ½ cup oil and add 1-inch cinnamon, 1 tsp cardamom, 2 bay leaves and 1 tsp cumin, sauté on low flame until it turns aromatic. Now, add 500g onion, 50g ginger-garlic, salt and sauté well. Further, add 1 kg chopped tomatoes, cover and cook until it turns soft & mushy. Cool completely and transfer to the blender. Blend to smooth paste without adding any water. Veggie stock 🥕: Chop vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their #flavour. Heat oil in a pot. Add onion, celery, carrots, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables. Let us know your favourite recipe in the comments below 👇🏼 #curryweek #curryrecipe #tipsandtricks #perfect #ace #recipes #base #coconutmilk #allpurpose #veggie #stock #guide #explore #new #mumbai #delhi #bengaluru

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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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