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gourmetaffaire, Singapore (2026)

29/05/2026

Spicy Aam Panna Margarita
Let the weekend begin with a nice chilled spicy margarita 🍹🌶️
One of my favourite drinks is a spicy jalapeño margarita, and since it’s mango season, Aam Panna has been on regular rotation at home. So I decided to experiment a little and came up with this delicious twist!
Made an Aam Panna Margarita topped with Aam Panna Granita for garnish — and it turned out super tasty 😍
Method
* Rim the glass with salt and red chilli powder
* Add lots of ice
* Pour in 30 ml tequila
* Add 1/4 cup Aam Panna concoction
* Top up with soda
* Finish with Aam Panna granita
* Garnish with extra chilli salt and a slice of raw mango
Enjoy! Happy Weekend ✨🥭

22/05/2026

Orange and Bourbon chocolate Icecream
Orange and chocolate is a classic and one of my favourite combination.
I can have anything in this combo.
Realised I have made so many ice creams but not this version.
I love chocolate ice cream with chunks of chocolate inside, and I had some bourbon chocolate and bourbon vanilla paste at home. Thought… why not make bourbon ice cream? And since I also had a fresh orange, I decided to combine the flavours.
For the orange flavour, I only used fresh orange zest.
The result? Creamy ice cream with rich chocolate chunks in every bite and a subtle hint of bourbon and orange. Absolutely wow! 🤎
DM for the recipe ✨Happy Weekend

15/05/2026

Achari Paneer Steak in Makhni sauce with Herb Rice
Paneer is one of my favourite foods — I can enjoy it in any form! Recently, I was gifted a few spices from and one of them was Achari Masala. The aroma was incredible, as if it had just been freshly ground, and the taste felt completely homemade. The coarse spices added such a lovely texture and bite to the dish. SG friends, do try their newly launched spice masala collection!
Achari Paneer Steak with Makhani Gravy & Herb Rice
For the Achari Paneer
Cut the paneer into square pieces and marinate them with Achari Masala. Let it rest for about 10–15 minutes. Then cook the paneer on a pan until nicely cooked and golden on all sides.
For the Makhani Gravy
Take 2–3 roughly chopped tomatoes and onions along with a few cashew nuts, whole spices, ginger, and garlic. Sauté everything in a pan with some spices, then blend into a smooth paste. Cook it again with a little cream and adjust the seasoning as needed.
For the Herb Rice
In a pan, heat some olive oil and sauté spring onions with Italian seasoning. Add cooked rice and mix well. Adjust seasoning according to taste.
To Assemble
Place the herb rice on the side, pour the makhani gravy onto the plate, and top it with the Achari Paneer Steak. You can also add some sautéed vegetables on the side.
The Achari Paneer tastes tangy and spicy — just like your favourite mango achar. Enjoy!

11/05/2026

Pearl Barley and Raw Mango Salad
A refreshing, sweet-tangy-crunchy salad bursting with tropical flavour and nourishing goodness. The addition of pearl barley gives it a hearty twist—adding texture, protein, and minerals like magnesium and iron.

Ingredients
Salad
* 1 cup boiled pearl barley
* 1 raw mango, peeled and cut into strips or ribbons
* ½ red onion, thinly sliced
* ½ carrot, cut into strips or ribbons
* A few strips of red bell pepper
* A handful of crushed peanuts
* Some fresh red chilli (bird’s eye chilli works well)
* 2 tbsp spring onions, finely chopped
* A few mint leaves, finely chopped
Dressing
* ½ tbsp jaggery powder
* Juice of 1 lemon (to taste)
* 1 tsp light soy sauce
* 1 clove garlic, minced
* Salt & pepper to taste

Method
1. In a small bowl, whisk together the dressing ingredients until the jaggery dissolves.
2. In another bowl, mix the boiled barley with a spoonful of the dressing to coat it lightly.
3. In a large mixing bowl, combine mango, onion, carrot, bell pepper, spring onions, and mint.
4. Add the barley and toss everything together.
5. Adjust seasoning and tanginess with more lemon juice or soy sauce as needed.
6. Just before serving, sprinkle crushed peanuts and sliced chillies on top for crunch and heat.
Serve chilled or at room temperature — a perfect balance of bright, bold flavours and satisfying texture. Enjoy!

08/05/2026

Mocha Tres Leches
Tres leches mean 3 types of milk.
The dessert is basically a cake which is soaked in this milk before serving.
This was made for very dear friends birthdays, who love Tres Leches. And it was approved and loved :)The Flavour is Coffee and chocolate,hence Mocha.
Very easy and quick to make.
Ingredients
- Chocolate cake ( make it at home or store bought) Approximately 300 gms
- For Tres leches
- 1/2 tin Condensed Milk
- 1/4 cup milk
- 1/4 cup cream
- 1/2 tsp instant coffee
For Coffee Cream
- 1 cup whipping cream ( before whipping)
- 1 tbsp instant coffee mix with little water
- 2-3 tbsp of melted chocolate
- 2 tbsp of icing sugar
Method
- In a glass bowl place the cake evenly.
- Mix all the milk and coffee in a bowl separately.
- Poke holes in the cake and soak it with half of the mixture. Keep it in the refrigerator.
- In a mixing bowl take cream, sugar and whip till soft peaks. Fold in the coffee and chocolate mixture.
- Pour the coffee cream on the cake evenly. Refrigerate for few hours.
- Dust cocoa on top. When serving cut in pieces and before serving add the milk mixture at the bottom. Enjoy!

04/05/2026

Stuffed Dal Dhokli
Since I am on Ravioli making spree, this is Gujarati version of Ravioli. :)
It’s a comfort food for any Gujarati household. Usually Dal dhokli is made with only flat bread cut into pieces and put in a the Dal directly. Sometimes it’s stuffed.
The Dhokli is stuffed with lilva( fresh pigeon peas) it’s crushed and mixed with some spices. Roll small roti, stuff the mixture and press from all the sides lightly. Generally it’s directly put into the dal to cook but I like to cook it on a pan before dunking it into the dal.
Serve with Ghee Rice and Papad. Bliss!

02/05/2026

Mango and Passion fruit Ravioli

This mango ravioli is trending so tried making it with some additions.
Mango and passionfruit is a great combination.
It’s melting in the mouth with burst of flavours . Sweet and sour. To Make,
Slice ripe mango (Alphonso) carefully with a slicer. Make sure they are perfect roundels.
The Filling is cream cheese, mint, sugar and passionfruit jelly. Place it in between the two slice of mango and press the sides.
For the sauce, mix mango puree with some cream. Will serving add some passionfruit puree on top . Serve cold. Enjoy!
DM for the recipe.

27/04/2026

Beetroot Carpaccio
Carpaccio is an italian appetiser which consist of thinly sliced meats , fruits or veggies. And simply seasoned with salt pepper and olive oil.
Have made it with beetroot and Pistachio Gremolata which is again Italian condiment made with herbs and seasonings. It’s simple and easy to make and taste delicious.
Ingredients
- 10-12 Very Thinly sliced Beetroot (Boiled)
- 3-4 tablespoons Coarsely crushed pistachios
- 1/4 cup finely cut mint leaves
- 1/2 tsp grated garlic
- Half a lemon juice
- 2 tablespoons Extra virgin olive oil
- Honey, salt, pepper to taste
- Feta cheese to garnish
Method
- Place the thinly sliced beetroot on a platter as shown. Not on top of each other but side by side and covering all the gaps in between.
- Season with salt pepper, olive oil and honey. Keep it in the refrigerator for 15 mins
- Meantime for Gremolata mix Pistachios, mint, salt pepper, lemon juice, garlic , honey and olive oil and mix well. Let it set for 10 mins to get the flavour working.
- Before serving put Spoonful of Gremolata on the slices of beetroot and sprinkle some feta and some pistachios.
- Serve cold. Enjoy!!

24/04/2026

Crispy Quinoa Asparagus Salad
Protein Packed, Delicious salad, which can we eaten as a meal itself or along with the meals. Need some prep for this but you would not regret after eating this.
Ingredients
- 1 Cup cooked and cooled quinoa
- 8-10 stems Asparagus
- 1/2 cup cooked edamame
- 1/2 cup ripe cubed avocado
- Finely chopped spring onions
- Light soy sauce, mince garlic,
- For Dressing
- sesame oil, yogurt, salt, pepper, jaggery powder, lemon juice, crispy chilli oil,mince garlic and ginger
Method
- Add light soy sauce and garlic to the quinoa and spread it on a baking tray and bake till it’s dry and crispy. Keep stirring in between to not get it burnt. Once done let it cool.
- Season the Asparagus with salt and olive oil and roast on the pan till tender.
- For the dressing mix all the above.
- To assemble , mix edamame, asparagus, avocado, spring onions and half quinoa and dressing. Mix well and top it with remaining quinoa and serve immediately. Enjoy.
PS- Quinoa reduces in quantity once they dry out. Therefore cook it according to your servings.

20/04/2026

Crackling Chocolate Dessert.
Impromptu friends for dinner. A quick dessert which can be ready in a jiffy.
The dessert has no name. I just put together textures of different chocolate. Bottom layer is chocolate brownie, center is dark chocolate mousse and top is rice crisps covered with milk chocolate to give that crunchy and crackling effect.
You can get store bought regular chocolate cake to layer it.
Ingredients
- 8/ slices of brownie or cake
- 2 tsp instant coffee dissolved in water
- 2 cups whipping cream plus 1 cup
- 200 gms of dark chocolate ( not compound)
- 1tsp vanilla extract
- 1/4 cup heavy cream icing sugar or powdered sugar.
- 1/2 cup rice crisps and 1/2 cup milk chocolate.
Method
- Place the cake pieces in the bowl and soak it with coffee mixture.
- Take 1 cup of cream and heat just till it starts to bubble on the sides. Add dark chocolate and rest it for 2-3 mins. Later mix it well till smooth.
- In a bowl take 2 cups of whipping cream and mix till thick. Add sugar and vanilla extract and whip till soft peaks are formed. Add chocolate mixture and fold gently to mix. Make sure not to over mix.
- Spread this mixture over the cake and place it in the fridge.
- Ima pan take milk chocolate and melt. Take away from the heat and add rice crisp and mix well.
- Spread it over the chocolate mousse. Refrigerate for 3-4 hours.
- Crack the upper layer with a spoon to get the crackling and serve.
Enjoy!!

gourmetaffaire

29/05/2026

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