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Corn soup is a soup made of corn, typically sweetcorn. Initially popular only in corn-producing areas of the world, the dish is now widespread because of greater corn distribution. Typical ingredients are corn cut from the cob, water, butter and flour, with salt and pepper for seasoning. Additional ingredients vary by region, and may include eggs.
Sanjeev Kapoor's Kitchen; Secret Recipes with Sanjeev Kapoor; Sirf 30 Minute; Style Chef – Chef Shailendra Kekade shares his exceptional cooking skills with a phenomenal amount of creativity, talent and imagination. He is a recognized food stylist across food and beverages industry, and has extraordinary skills in making every recipe look ...
Sanjeev Kapoor (born 10 April 1964) is an Indian celebrity chef, television presenter, and entrepreneur. He began his career in the hospitality industry in 1984 after completing the Diploma in Hotel Management from the Institute of Hotel Management Catering & Nutrition, Pusa, New Delhi .
Cut the kernels from the cobs (you should have about 8 cups); reserve the cobs. Set aside 1/3 cup of the raw kernels for garnish. In a juicer, juice 3 cups of the corn kernels. Reserve the juice ...
[2] [3] The subsequent episodes were hosted by Sanjeev Kapoor. [4] [5] Occasionally, Chef Kapoor brought in various celebrity guests and viewer recipes are also displayed. Over the course of the show, Chef Kapoor had become more conscious and concerned about food-related diseases and cooked low-fat and healthy meals.
Binte biluhuta is a poured boiled-sweet corn or corn soup originates from the Gorontalese cuisine, Sulawesi island, Indonesia. [1] Binte biluhuta is a typical food of Gorontalese, which is referred to Gorontalo people. Binte biluhuta is also known as Milu Siram in Gorontalo Malay language. [2]
This category holds dishes in which the main or essential ingredient is sweet corn, or unripe maize harvested immature and eaten as a vegetable, also known as green corn. Pages in category "Dishes featuring sweet corn"
Celebrity chef Sanjeev Kapoor has stated he used to make rumali roti but not such a big paratha. [405] Puer, small round of deep fried and puffed wheaten cake. [406] Served hot, these are relished with vegetable preparations or sweet dishes. [406] Tschur Tschut, Spicy rice crêpes typically eaten with breakfast chai. [407]