An award winning culinary expert , restaurant consultant and a menu curator with over 20 years of experience. Instructor , entrepreneur , professional speaker and the founder of Kitchen Confidence studio . With her brand “ Kitchen Confidence “ running successfully withover 500 kids and adults over the last 4 years she has gained immense popularity amongst the younger generation .
  • Girija | 23-Apr-2019
    Grilled Garlic Mushrooms and Tomatoes  Ingredients -  1 packet white button mushrooms ( quartered )  1-2 cloves of garlic  1 tbsp olive oil  1 tbsp balsamic vinegar  1/2 cup halved cherry tomatoes  1 tbsp chopped fresh parsley  Method -  1) Heat a griddle pan/ wok . In a medium bowl mix mushrooms, garlic , oil and vinegar  2) Place mushroom mixture on the griddle plate on medium heat and stirring once or twice , until mushrooms are tender , 3) Add tomatoes and cook and stir for 1 minute longer or until tomatoes are hot , pour into a serving bowl . Sprinkle with parsley . Serve with baguette / toasted bread or have it by itself !  12 serving  Prep time : 15 mins  Start to finish : 15 mins  tsp = teaspoon  tbsp= tablespoon 
  • Girija | 30-Apr-2019
    With the temperatures going up , this chilled soup is perfect for the hot summer days. !!    CHILLED CUCUMBER SOUP    2 cup Greek yogurt 1 cup  vegetable broth 2 cucumbers 4 green onions 2 tbsp. chopped fresh dill 2 tbsp. chopped fresh parsley 4 tsp. fresh lemon juice 2 tsp. salt   DIRECTIONS   In a large bowl, combine Greek yogurt and vegetable broth; set aside. In a food processor, purée 1 peeled, diced cucumber, 2 sliced green onions, chopped fresh dill, and chopped fresh parsley. Add the cucumber mixture, fresh lemon juice, and salt to the yogurt mixture; whisk to combine. Stir in 1 more peeled, diced cucumber and 2 more sliced green onions; refrigerate for 1 hour. Garnish each serving with chopped dill and some croutons ( toasted bread cut into squares ) 
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