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August 21, 2017 Lifestyle

7 Glamorous and Affordable Hotels In Europe

A lot of people have this misconception that if you visit Europe, you would have to shed out a whole lot of your money just to be able to afford the costs of living there. Also, many people think that booking hotels in Europe are so pricey to the point that they will just choose to settle for cheap and not so neat ones rather than on the glamorous ones. Well, that may be a fact but there are ways in order to maximize your money in Europe.

If you are heading to Europe and you want to check in at a glamorous yet affordable hotel, you are on the right page:

Oba Hotel –

This hotel is one of the most famous cheap hotels in Europe. This may be affordable but it is still gorgeous and Instagram-worthy. If you are looking for a doll house-like hotel to check in, Oba Hotel is definitely the place to be.

Hotel Mangalemi –

Hotel Mangalemi is a hotel that will take you to a trip down memory lane as it looks old yet sophisticated. It’s not the modern type of hotel but if you are looking for a budget place to stay but still wants to feel like a king or queen, you should definitely check this place out!

Mithra Cave Hotel –

Imagine a cave that was turned into a hotel? Well, this place is not really a cave but your imaginations will totally run wild if you book in this hotel. This place is definitely one of the best hotels in Europe!

Brothers Hotel –

This place is great for those who want to isolate themselves from the hustle and bustle of the city life. Check-in here is like having your own home in Europe. This place is great for the family!

Hotel Boutique Alocaba –

This boutique hotel looks so regal and white and if you want to experience a VIP treatment on a budget, this is the place to be. You will sure experience a calm and relaxing mood when you are here. The staffs are very accommodating and you also get to have complimentary breakfast on your first stay.

Glewstone Court –

If you really want to feel like a local in Europe then the Glewstone Court is the best place to be. It is designed like the traditional houses that you would often see in Europe. You will surely get what you pay for if you book in this hotel!

Hotel Palazzo Dei Mercanti –

This hotel is like a palace and a lot of people are going here to experience its beauty. Hotel Palazzo Dei Mercanti has excellent service and great staff as well. You will surely feel at home.

Going to Europe is not that expensive if you know how to use your money well. Again, there are always cheaper and better options no matter what.

Author bio:
Mark Aldrin Hipolito is a daytime writer for Holiday Inn Parramatta Accommodation, one of Australia’s modern and luxurious hotels in the suburban district. Mark Aldrin gives hotel tips and hacks to help people make the most out of their vacation.

August 14, 2017 Promotional

5 Delicious Recipes for the Festive Season

As you know, the month of August is packed with multiple festivals, and just as many long weekends. It is the right time to utilize all that free time to whip up some exceptional recipes.

One can celebrate Janmashtmi, Independence Day and Ganesh Chaturthi (and all those extra holidays!) with special recipes curated by Chef Gaurav Chadha, In-house Chef, Dr. Oetker India Pvt. Ltd. Food lovers can have a good time with the best that FunFoods by Dr. Oetker has to offer this festive season!

Some of the recommended recipes for this month that one can create at home are:
• Chocolate and Paneer Burfi
• Oats and Peanut Laddoo
• Kesar and Paneer Burfi
• Tri-colour Sandwich Bread Pakora
• Gulab Kheer

5 Delicious #Recipes this festive season

1 ) Chocolate and Paneer Burfi

Chocolate and Paneer Burfi recipe this festive season

Servings: 4

Ingredients:

50 g Cashewnuts, crushed

100 g Paneer, grated

50 ml Full Cream Milk

200 ml Condensed Milk

¼ tsp Cardamom Powder

60 g (4 tbsp) Dr. Oetker FunFoods Chocolate Spread Fudge

1 tsp Desi Ghee

3-4 nos. Almonds, chopped

Directions:

In a thick bottom pan (slow flame), add cashewnuts, paneer, milk, condensed milk and chocolate fudge. Stir and cook for 5-6 minutes or until mixture begins to thick and leaves the side of the pan.
Grease the tray with ghee and spread the burfi mixture evenly. Sprinkle almonds on top of burfi and gently press with hands.
Keep this burfi tray in fridge for 2 hours to set. Once cooled slice burfi into small squares and serve.

Level: Beginner

Preparation Time: 5 Minutes

Cooking Time: 5-6 Minutes

2) Oats and Peanut Ladoo

Oats and Peanut Laddoo this festive season

Servings: 4

Ingredients:

100 g Oats

50 g Cashewnuts, chopped

50 g Almonds, crushed

50 g Jaggery Powder

75 g (5 tbsp) Dr. Oetker FunFoods Peanut Butter Crunchy

50 ml Water

1 tsp Desiccated Coconut Powder

2 tbsp Desi Ghee

Directions:

Heat non-stick pan (slow flame) and dry roast oats for 2-3 minutes. In a blender jar add oats and grind it coarsely. Keep it aside.
In a non-stick pan (medium flame), add cashewnuts, almonds, jaggery powder, peanut butter and water. Stir and cook for 2-3 minutes or till jaggery melts off.
Add oats, coconut powder and 1 tbsp ghee to above mixture. Stir well and switch off the flame.
Apply remaining ghee in your palms and make small ladoo using above mix. Serve

Level: Beginner

Preparation Time: 5 Minutes

Cooking Time: 15 Minutes

Note: While making Ladoo make sure that mixture is warm, if the mixture cools up it will be difficult to roll it up.

3) Kesar and Paneer Burfi

Kesar and Paneer Burfi for the festive season

Servings: 4

Ingredients:

50 g Cashewnuts, crushed

100 g Paneer, grated

50 ml Full Cream Milk

200 ml Condensed Milk

60 g (4 tbsp) Dr. Oetker FunFoods Milk Shake Mix Kesar Pista

1 tsp Desi Ghee

3-4 nos. Almonds, chopped

Directions:

In a thick bottom pan (slow flame), add cashewnuts, paneer, milk, condensed milk and kesar pista milk shake mix. Stir and cook for 5-6 minutes or until mixture begins to thick and leaves the side of the pan.
Grease the tray with ghee and spread the burfi mixture evenly. Sprinkle almonds on top of burfi and gently press with hands.
Keep this burfi tray in fridge for 2 hours to set. Once cooled slice burfi into small squares and serve.

Level: Beginner

Preparation Time: 5 Minutes

Cooking Time: 5-6 Minutes

4) Tri-Colour Sandwich Bread Pakora

Tri-Colour Sandwich Bread Pakora, for the Independence Day

Servings: 2

Ingredients:

3 slices White Bread

30 g (2 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Tandoori

30 g (2 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Mint

30 g (2 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Original

½ tsp Caraway Seeds

60 g (3 tbsp) Gram Flour

1 tsp Red Chilli Powder

½ tsp Turmeric Powder

Salt

50 ml Water

100 ml Vegetable Oil

Directions:

On a bread slice spread 2 tbsp Tandoori mayonnaise and club it with another bread slice.
Spread Mint mayonnaise on top of second layer of bread slice and club with another bread slice. Keep it aside
For Bread pakora batter– In a bowl add Veg mayonnaise, caraway seeds, gram flour, chilli powder, turmeric powder, salt and water. Mix well forming a thick batter
Apply batter on above sandwich from all sides.
Heat oil in a kadhai and deep fry bread pakora until it is cooked and crispy from all sides. Cut sandwich into 2 pieces and serve hot.

Level: Intermediate

Preparation Time: 15 Minutes

Cooking Time: 5 Minutes

5) Gulab Kheer

Servings: 4

Ingredients:

1 Litre, Full Cream Milk

100 g Rice, washed and soaked for 30 minutes

100 g Sugar

1 tsp Green Cardamon Powder

8-10 nos. Cashewnuts, chopped

60 g (4 tbsp) Dr. Oetker FunFoods Milk Shake Mix Rose

5 nos. Almonds, chopped

Directions:

Bring milk to boil in a large saucepan.
Add rice, sugar, cardamom powder, cashewnuts and rose milk shake mix. Simmer over low heat until the mixture thickens and the rice is cooked completely.
Pour the mixture into serving bowls. Refrigerate it for 2 hours, garnish it with almonds and serve.

Level: Beginner

Preparation Time: 5 Minutes

Cooking Time: 25 Minutes

Celebrate this festive season with style

Bon Appetit!

August 11, 2017 Food, Recipes

Recipes for Fried Ice Cream

In my earlier post, I wrote about deep fried ice cream, here are the recipes to it

If you are used to ordering this dessert treat when eating out, be reassured that it’s easy enough to make at home too, and it’ll taste just as good.

Ingredients

1 litre (33 Oz) ice cream (any flavour).
Crushed cereal, such as corn flakes, frosted flakes, cinnamon squares, or puffed rice (it is also possible to use finely crushed sweet hard cookies/crackers or plain breadcrumbs).
Flour (a small bowl of it, approx. 1/2 cup).
Oil (use an unflavored oil that has a high heat point).
2 eggs (beaten in a bowl large enough for dipping).
Cinnamon and/or sugar (optional).

Steps

Prepare the two baking sheets by lining with a silicon liner or parchment paper.Then place the sheets in the freezer for half an hour prior to making the ice cream balls.
Scoop symmetrical balls of ice cream.Try to make each scoop about as large as your fist. Make as many scoops as will fit on the baking sheets.
Harden the scooped ice cream balls in the freezer.Place the sheets of ice cream balls into the freezer and leave them there for at least 30 minutes and up to two hours.
Set out the bowls for dipping.Place a bowl of flour, a bowl of beaten egg and a bowl of crushed cereal or fine cookie/cracker crumbs in the workspace, in a formation that makes it easy to dip in order.
Coat the ice cream.Remove the balls from the freezer, then:

Roll each ice cream ball first in the flour bowl. A little flour over each ball provides increased strength.
Roll each ice cream ball in the beaten egg.
Lastly, roll each ball around in the crushed cereal. (For a tastier treat, you can add cinnamon and sugar to the crushed cereal. Just make sure you still have enough cereal bits on the ice cream to coat the surface of the scoop.)
Alternatively, you may dip the ice cream balls in cake batter to make a thin, donut-like coating. Then either fry the balls directly or sprinkle / roll them in crushed cookie or biscuit crumbs to give a crisp shell.

Place the ice cream balls back on the baking sheets, then back in the freezer. Freeze for at least two hours before frying.

At this point, you can keep the ice cream balls frozen for up to two months if needed.

Fry the coated ice cream balls.Heat up the oil until it shimmers – approx. 185C or 364F. Fry the ice cream balls in batches two at a time to avoid reducing the temperature of the oil. A low temperature won’t fry them crisply. Fry until each ball turns a light/golden brown all over. Remove as soon as it’s done.
Serve the ice cream balls.Serve immediately after frying, with chocolate or caramel sauce or other favourite sauce.

If you’d like the dessert to be colder, place it back into the freezer for a few more minutes after its fried, then pull out and serve a little colder. This is a personal preference and isn’t essential.

August 9, 2017 Food

Have you had a Deep Fried Ice Cream?

The Fried Ice cream (locally known as poricha ice cream) is now the “In Thing” here. It has become so popular that people choose the fried ones instead of the regular ones.

So, here’s how you do it,

You take a scoop of ice cream frozen well below the temperature at which ice cream is generally kept, coating it in raw egg, rolling it in cornflakes or cookie crumbs, and deep frying it.

Fried ice cream is a desert made from a breaded scoop of ice cream that is quickly deep-fried creating a warm, crispy shell around the still-cold ice cream.

Origin of the Fried Ice Cream

Fried ice cream has probably been around since the late 1800s, although the origins are a little obscure. It’s a treat that involves what seems impossible––placing a frozen treat into boiling oil and keeping it intact. Fortunately, the impossible works and the result is a truly delicious indulgence that is ideal for dessert, parties and festivals alike.

There are conflicting stories about the dessert’s origin. Some claim that it was first served during the 1893 Chicago World’s Fair, where the ice cream sundae was also invented. Though in 1894 a Philadelphia company was given credit for its invention describing: “A small, solid cake of the [ice] cream is enveloped in a thin sheet of pie crust and then dipped into boiling lard or butter to cook the outside to a crisp. Served immediately, the ice cream is found to be as solidly frozen as it was first prepared.”. A third claim, beginning in the 1960s asserts that fried ice cream was invented by Japanese tempura restaurants.

You may also like Recipes for fried ice cream

In the United States, fried ice cream has been associated with Asian cuisine, appearing in reviews of Chinese, Japanese, and Polynesian restaurants in the “Dining Out” section of the New York Times in the 1970s. It also came to be associated with Mexican cuisine, in large part due to national chain Chi-Chi’s adopting a fried ice cream made with tortillas and cinnamon as its “signature dessert” when it opened in the early 1980s. The connection with Asian cuisine is also reflected in Australia.

The dessert is commonly made by taking a scoop of ice cream frozen well below the temperature at which ice cream is generally kept, possibly coating it in raw egg, rolling it in cornflakes or cookie crumbs, and briefly deep frying it. The extremely low temperature of the ice cream prevents it from melting while being fried. It may be sprinkled with cinnamon and sugar and a touch of peppermint, though whipped cream or honey may be used as well.

So, have you had a deep fried ice cream?

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