Aubergine big 5 pcs
Cottage cheese (paneer) 200 gm
Garlic chopped 6-9 cloves
Fresh basil 3 cup
Tomato’s blanch skin and seed less(for tomato Italian thick sauce ) 10 pcs
Onion chopped 2 pcs
Corn flour 1 cup
Olive oil 1 cup
Pine nuts 1 cup
Parmesan cheese 3 cup
Bay leaf 3 pcs
Salt to taste
Black pepper 4 tsp
Lemon 6 pcs
Parsley 1 bunch
Butter 100 gm
Cream 100 gm
White pepper 2 tsp

Equipment Requirements

  • 1 Big Sauté Pan
  • 1 grilled pan
  • 3 Spatula
  • 2 Sauté Pan (Thin)
  • 1 blow torch
  • 2 Bowls
  • 1 pipeing bag with star nozzle
  • 1 cooking salamanders
  • 2 squeeze bottle
  • Mixer


  1. Firstly cut the aurbergine in a small round slice then marinated with garlic and olive oil salt and pepper
  2. On a same side cut cottage cheese also which is marinated with readymade pesto sauce
  3. Readymade tomato concase
  4. After that grilled both the aurbergine and cheese properly.
  5. At the end for plating firstly put the slice of aurbergine the tomato concase sauce and then marinated pesto cottage cheese on the top put cheese.


Tomatoes seed and skin less for tomato sauce 10 pcs
Soaked soya granules 1 cup
salt and freshly ground black pepper
Parmesan (or a vegetarian alternative), grated 200 gm
Onion chopped 1 cup
Milk 500 gm
Garlic chopped 1 small cup
Fresh thyme leaves 1 tbsp
Flour (Maida) 1 cup
extra virgin olive oil 125ml
Cloves 3 gm
Cherry tomatoes 1 cup
Carrot fine chopped 1 cup
Cannelloni pasta 10 to 15 pcs
Butter 1 cup
Basil 1 cup
Baby corn chopped 1 cup

To serve


  1. For this you have to boil the cannelloni pasta first.
  2. And for stuffing sauté all vegetable with tomato concase sauce and soaked granules also
  3. at the end for creamy white sauce which served on the top that called béchamel sauce

Béchamel sauce recipe

  • 5 tablespoons
  • butter 4
  • tablespoons all-purpose flour
  • 4 cups milk
  • 2 teaspoons salt
  • 1/2 Cup grated cheese


  • 200g dried rice-stick (pad Thai) noodles
  • 1 medium red capsicum, thinly sliced
  • 1 medium carrot, peeled, thinly sliced
  • 1 Lebanese cucumber, thinly sliced
  • 1 small red onion, thinly sliced
  • 3/4 cup fresh coriander leaves
  • 1 tablespoon peanut oil
  • 2 tablespoons lime juice
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon Lime Juice (Fresh)
  • 1/4 cup fried shallots (optional)


  • Place noodles in a heatproof bowl. Cover with boiling water. Stand for 6 to 7 minutes or until tender. Drain. Refresh under cold water. Transfer to a large bowl.
  • Add capsicum, carrot, cucumber, onion and coriander to noodles. Toss to combine.
  • Place oil, lime juice, sweet chili sauce and Lime Juice in a screw-top jar. Secure lid. Shake to combine. Add to noodle mixture. Toss to combine. Top with shallots (if using). Serve.

    In this recipe instead of lemon juice i want orange juice and cinnamon stick and sugar

    And boiled noodles in yellow color


Soaked Sabudana 100 gm
Sugarcane Juice 1 Cup
Almonds 1 Small Bowl
Raisins 1 Small Bowl
Cashew nuts 1 Small Bowl
Rose petals 4 rose
Sugar 1 Small Bowl


  • Take the sugarcane juice in the pan and stir with sabudana and stir till the mixture turns thick.
  • Now add the chopped dry fruits and mix the mixture well
  • tablespoons all-purpose flour
  • Add sugar (If required)
  • Heat up the mixture stir well
  • Serve when chilled..


  • Mushroom big size 20 pcs fresh mushroom
  • Three color peppers 2 pcs each
  • Fresh basil 1 cup
  • Onion 2 no
  • Paneer cube 1 cup
  • Amul process cheese grated 1 cup
  • Garlic chopped 1 cup
  • Cream 100 gm
  • Hung curd 1 cup
  • Besan 1 cup
  • Salt to taste
  • Black pepper 3 tsp


  • Take a mushroom and blanch it for a 1 min .
  • Then tab it with a towel and stuffed it with chopped basil onion and salt and pepper
  • After that make a thick batter for coated mushrooms with the help of besan ,hung curd, cream
  • And then take a satay stick put three color pepper first then put mushroom and onion , fry paneer also
  • At the end pre heat the oven 200 degree’c
  • And bake it for at least 15 to 20 min.


Ingredients for marinade:
  • 1 Cup plain yogurt (thick yogurt preferred)
  • ½ Teaspoon Cumin powder
  • ½ Teaspoon turmeric powder
  • ½ Teaspoon red chili powder
  • ½ Teaspoon salt
  • 1 Teaspoon tandoori powder (optional)

Ingredients for gravy

  • 1 Large onion
  • 1 Teaspoon minced garlic
  • 1 Teaspoon grated ginger
  • 1 Medium green chili – chopped 1
  • Medium ripe tomato – chopped
  • 2 Tablespoon plain yogurt
  • 2 Teaspoon coriander powder
  • ½ Teaspoon Red chili powder
  • ½ Teaspoon turmeric powder
  • ½ Teaspoon garam masala powder
  • 1 Tablespoon broken raw cashew nuts(optional)

Ingredients for garnishing:

  • 1 Medium onion – sliced in rings
  • 2 Tablespoon chopped coriander leaves
  • Few Sliced green chilies


  1. Wash the cauliflower well and cut off leaves and hard central stem, leaving only a flattened portion at the base so that cauliflower can sit comfortable.
  2. In a pan boil enough water to cover cauliflower. Add ½ teaspoon turmeric powder and salt in boiling water.
  3. Place the cauliflower head up in boiling water for about 5 minutes then turn it around and let it boil for another 5 minutes. Boil the cauliflower for total 10 minutes, so that cauliflower is half cooked and crisp. Remove from water, wipe dry and keep it aside. (Don’t over boil the cauliflower, it should remain a bit solid and in shape)
  4. In a bowl add yogurt, cumin powder, turmeric powder, red chili powder , tandoori powder and salt and mix.
  5. Apply the marinade masala on all sides of cauliflower evenly, turn the cauliflower upside down then apply marinate paste inside the florets also
  6. Cover the cauliflower with a plastic food wrap and refrigerate for 2 hours or as much as you can.
  7. Heat 2 tablespoon of oil in a frying pan on medium heat. Add chopped onions chopped garlic chopped, green chilies, chopped ginger and cashew nuts and sauté for 6 to 7 minutes or until onions are translucent but not brown.
  8. Add coriander powder, red chili powder, turmeric powder and mix and fry for few seconds.
  9. Transfer the sautéed onion mix into a blender and add chopped tomatoes and grind it to a paste. Add little water at a time to lubricate the onions for grinding.
  10. In the same pan onions were fried heat 2 tablespoon of oil. Transfer the onion paste in the pan also add the liquid of marinade which is left after marinating the cauliflower and mix and let it cook, while frequently stirring so that masala do not burn. If you wish add red food color and mix. The onion masala might splatter while cooking, cover the pan and let it cook.
  11. In about 10 to 15 minutes all the water will evaporate and you will start seeing the oil that means masala is done. Add 2 cups of water and salt and let it cook for 10 to 15 minutes.
  12. Once gravy become thick add garam masala and mix. Take the dry methi leaves (fenugreek leaves) and crush in between your both palms and add to gravy and mix and cook for few minutes.
  13. Now place the marinated cauliflower head down in the gravy, with spoon pour the gravy over the cauliflower, cover the lid and turn the heat to low and let it cook for 5 minutes. In between open the lid and stir the gravy.
  14. Now open the lid and turn the cauliflower, top up. With the spoon pour the gravy over the top of the cauliflower cover the lid and cook for another 5 to 8 minutes or till cauliflower become tender and gravy become thicker turn the stove off. (Do not overcook the cauliflower it should maintain its shape)
  15. Let the cauliflower cool down then first transfer the cauliflower in the plate then pour gravy on the top of the cauliflower and garnish it with green chilies, chopped coriander leaves and sliced onions.


Mango pulp 1 Tin
Kesar (threads) 1 pkt
Pista without skin chopped 250 Gms
Gelatin sheet or agar agar agar 5 pcs
Mangoes 5 pcs
Whipped cream 1 bowl
Blue berries 1 pkt


  • Mix the whipped cream and mango pulp in a cold bowl and add kesar threads and sugar (If required) to the mixture.
  • .Now add mango cubes to the mixture and set the mixture in a mould and refrigerate for an hour.
  • Now add gelatin syrup to the mould and add some kesar threads and blue berries to the mousse and sprinkle some freshly chopped pista and nuts on the top.
  • Serve cold with some blue berries , fresh mango slices and roasted pista


Cabbage 1 pcs
Carrot 3-4 pcs
Celery 2 pcs
Bok 4 pcs
Lemon juice 50 ml
fresh coriander A Bunch
Bok choy 4 to 5 tsp
Soya sauce 4 to 5 tsp
Vinegar 4 to 5 tsp
Salt To taste
Black pepper powder 3 tsp
Noodles 2 pkt
Mushrooms 1 pkt
Oil 50 ml
Corn starch 20 gm
Water as req
Maggi veg stock cube 2 pcs
Spring onion 4 pcs


  1. Take a wok put some oil into it and then sauté the cabbage and celery into it and then put all vegetables.
  2. And then add soya lemon juice into it, at the end put water and bring it to boil and then put corn starch to became thick soup.

And for garnish

  1. Put boiled colored noodles and some fresh green mint.



For the Chocolate Sphere:

  • 1 kg – Chocolate
  • For greasing – Amul Butter
  • 1 box – Edible Gold Dust
  • For dusting – Cocoa Powder
  • 4 sphere Moulds (Aluminum)

For the Nariyal aur Rewdi ka Chura:

  • 50g – Amul Butter
  • 100g – Desiccated Coconut
  • 50g – Castor Sugar (for crumble)
  • 300g – Castor Sugar (for caramel)
  • 100g – Sesame Seeds
  • 50g – Maida (Refined Flour)

For the kacha Gola Santre ke Swad Mein:

  • 500g – Chenna
  • 100g – Castor Sugar
  • Few drops – Orange Food Colour
  • 1 – Malta Orange

For the Pudina aur Khus ke Doodh ke Moti:

  • 10ml – Khus Syrup
  • 100g – Mawa (Milk Solids)
  • Few drops – Green Food Colour
  • Few Leaves – Pudina

For the Santre ka Ras:

  • 1 – Santre ka Ras (Juice of 1 Orange)
  • 50ml – Brandy

For the Santre ka Ras:

  • 1 – Watermelon
  • 1 – Mango
  • 1 – Musk Melon
  • Few – Blueberries
  • Few leaves – Pudina (Mint)

For the Sugar Nest:

  • 300g – Castor Sugar

For the Phirni:

  • 50g – Rice Flour
  • 500ml – Amul Milk
  • Few drops – Pink Food Colour
  • 6 – Gelatin Leaves
  • To taste – Elaichi (Green Cardamom) Powder
  • 60g – Castor Sugar
  • 1 can (400ml) – Coconut Cream (thick coconut extract)


To make the chocolate sphere:

  1. Melt chocolate on a double boiler and temper.
  2. Grease the inside of the aluminium moulds with Amul Butter and line with cling film
  3. Pour the tempered chocolate into the mould
  4. Coat all over and remove the excess chocolate
  5. Keep aside to set.

To make the Nariyal aur Rewdi Chura:

  1. Make caramel, by melting castor sugar
  2. Add roasted sesame seeds to the sugar and Make rewdi and keep aside
  3. Roast the maida and set aside
  4. Rub the chilled and cubed butter into the maida and desiccated coconut until the mixture resembles bread crumbs. Then mix in castor sugar.
  5. Crush the Rewdi and toasted almonds and add to the crumbs.
  6. Place in an oven proof dish and bake at 150°C for five minutes. Do not allow it to brown or colour.
  7. Set aside to cool

To make the Kacha Gola Santre ke Swad main:

  1. Knead the chhena, with the orange rind and the orange colour.
  2. Make marble sized balls and place on the back of a flour dusted thali.

To make the Pudine aur khas ke dudh ke moti:

  1. Knead Mawa with khus syrup, green colour and mint essence.
  2. Add a few chopped mint leaves.
  3. Roll into tiny beads and set aside

To make the Santre ka Ras:

  1. Soak orange rind in Cognac and keep aside.

To make the Phaldhari Chaat:

  1. Using a melon baller, scoop out balls of the musk melon, the watermelon and the mango and keep aside.
  2. Prepare a glaze with honey and gelatin and brush all the fruits with it
  3. Pluck tiny mint leaves and keep aside.

To make the Sugar Nest:

  1. Melt sugar in a saucepan till lightly golden to make caramel.
  2. Using a fork, stretch the sugar in strands over a silicone mat to create a web like effect. Draw the sugar together and create a spun ball.

To make the Phirni:

  1. Cook the Rice flour with the milk and add sugar to make a rice phirni.
  2. Add rose water and rose essence and rose pink colour.
  3. Add rose water and rose essence and rose pink colour.
  4. Add a little water to the gelatin and allow it to bloom.
  5. Mix half the gelatin with the phirni.
  6. Simmer the coconut cream and add the remaining gelatin to it.
  7. Spread the phirni and the coconut cream in layers one on top of the other in a swiss roll or baking tray and allow to set.

To Assemble:

  1. Place the sugar nest on the plate.
  2. Demould the chocolate sphere and dust it with Cocoa Powder
  3. Place one mould on top of the Sugar Nest
  4. Fill it up with the Nariyal and Rewdi ka Chura
  5. Place the kacha golas carefully on top.
  6. Place the Phirni cubes and the motis on this.
  7. Cover with the other Chocolate mould and Seal with some melted chocolate.
  8. Dust with Edible Gold Dust
  9. Place on the Tile.
  10. Arrange the Phalahari Chaat and the mint leaves around it.
  11. Just before serving, flambé the Sauce and Pour over the Chocolate Sphere to melt

Healthy High Fiber & Nutritios Oats Soup

Preparation Time: 15 minutes
Cooking Time: 15 minutes
  • 2 tsp finely chopped garlic (lehsun)
  • 1 cup chopped and boiled mixed vegetables (french beans , carrot and cauliflower)
  • Chopped celery
  • 1 tsp oil
  • 1/4 cup finely chopped onions
  • 2 tbsp crushed strain oats
  • 2 tbsp chopped coriander (dhania)
  • Salt and pepper to taste


  • Heat the oil in a deep non-stick pan, add the garlic and onions and chopped celery sauté on a medium flame for 1 to 2 minutes.
  • Add the mixed vegetables, 3 cups of water, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  • Add the crushed strain oats and chopped coriander, mix well and cook on a medium flame for another 1 minute.
  • Serve hot with any Brown Bread.

Low Fat Yoghurt Smoothie

Preparation Time: 20-25 minutes
  • 1 ½ cups papaya, chilled and cut into chunks
  • 1 cup ice
  • ½ cup nonfat plain Greek yogurt
  • 2 teaspoons fresh ginger, peeled and chopped
  • Juice of half a lemon
  • 1 teaspoon honey
  • Leaves from one sprig of mint


  1. Let the chilled and peeled Papaya, Ginger rest at room temperature for about 5-10 minutes.
  2. Blend papaya, ice, yogurt, ginger, lemon juice, honey and mint in a blender until desired consistency is reached.
  3. Serve in a serving glass with a dash of salt on the glass rim.

Healthy Berry Smoothie

Preparation Time: 20-25 minutes
  • 1 teaspoon dry chia seeds (sabja)
  • 2 scoops low fat yogurt
  • 1 ½ cups seedless red or purple grapes
  • 1/2 cup blueberries
  • 1 teaspoon oats
  • 1/2 cup water
  • ½ cup milk


  1. To a Mixer, add Chia (Sabza Seeds), yoghurt, red or purple grape berries and run a mix for about 100 seconds.
  2. Now add the oats, water and milk to the mixer and again run the mixer until the ingredients blend turns smooth.
  3. You can add ice (If required) to the blend and mix it well.
  4. Serve cold in a serving glass with a dash of mint leaf on the top.

Three Bean Salad

Preparation Time: 20-25 minutes
  • 1 ½ cup pasta, cooked, diced
  • 1/3 cup Smoked cheese
  • 1 cup red Rajma, cooked
  • 1 cup Chowli beans, cooked
  • 1 cup soyabean, cooked
  • ½ cup Dried fruit
  • 2-3 green chillies, finely chopped
  • ½ cup tomatoes, diced
  • ½ cup onions, choeed fine
  • Mix of salad greens
For the dressing
  • ½ cup Extra virgin olive oil
  • ¼ cup lemon juice
  • 1 tbsp garlic paste
  • 1 tbsp chilli flakes
  • 2 tbsp honey
  • Salt to taste. ½ cup onions chopped fine


  1. In a small bowl, combine all the ingredients for the dressing, mix well and keep aside in the fridge.
  2. Meanwhile In another large bowl combine cheese, beans, chillies, tomatoes, dried fruit and onions. Add dressing, mix well and keep aside to chill.
  3. When ready to serve, spread the salad greens on a platter.
  4. Top with the salad and serve.

Healthy Protein bhel Puri

Preparation Time: 30 minutes

For Crispy Mix

  • 1 cup Puffed seeds and grain like Jowar, Nachni and wheat puffs
  • 1 cup Murmura, toasted
  • 1 cup Peanuts, roasted
  • 1 cup Sesame seeds, toasted

For Veggie Mix

  • 1/2 cup Potatoes, boiled,peeled and diced
  • 2 cups mixed sprouts
  • 1 cup Onion, finely chopped
  • 1 cup Tomato, finely chopped
  • 1 cup Coriander
  • 1/2 cup Green chilies, finely minced
  • 1/2 cup sweet corn
  • 1/2 cup Raisins
  • 1 tbsp MDH Chunky Chaat masala

To make Bhel

  • Tamarind chutney to taste
  • Coriander-Chili Chutney to taste
  • Salt to taste


  1. In a dry big bowl, add all the ingredients for the crispy mix and toss well.
  2. In another bowl, mix all the ingredients for the veggie mix. Add this to the Crispy mix.
  3. Add the chutneys to your taste. Mix well and serve immediately

Creamy oats with vegetables

Preparation Time: 20 minutes
  • 75 gms: Carrots (diced)
  • 75 gms: French beans (cut diagonally)
  • 75 gms: Baby corn (cut diagonally)
  • 75 gms: Cauliflower (florets)
  • 75 gms: Red bell pepper (cubed)
  • 75 gms: Green capsicum (cubed)
  • 75 gms: Mushroom (diced)
  • 5: Spring onions cut into med slices
  • 1: Celery finely chopped
  • ½ tsp: Pepper (coarsely pounded)
  • 2 tbsp: Hot & sweet ketchup (optional)
  • ¼ tsp: Ajwain
  • ½ tsp (or to taste): Chilli flakes
  • 1 tbsp: Vegetable oil
  • 2 tbsp: Oats (slightly roast and powdered)
  • 2½ cup: Skim milk
  • 2-3 tbsp: Low fat cheese grated (optional)
  • 1 tbsp: Almonds (blanched, chopped) optional
  • Salt & pepper as required


  1. Pan boil carrots, French beans, baby corn, cauliflower and reserve the water as stock
  2. Heat oil in a pan and add ajwain, spring onion and sauté for a while
  3. Add mushrooms, capsicum, red bell pepper and sauté again for a while
  4. Add the pan boiled vegetables, celery, ketchup, pepper, chill flakes, salt as required and mix well
  5. Adjust the seasoning and pour in a deep baking dish – keep aside
  6. Blend powdered oats and milk
  7. Pour into a sauce pan and cook on a low flame stirring constantly
  8. Add the grated cheese, celery, almonds, salt as required & pepper, continue to cook till desired consistency is reached
  9. Pour over the prepared vegetables
  10. Garnish with remaining grated cheese
  11. Bake at 180° Celsius for 15-20 mins
  12. Serve hot

For garnish

  1. Mozzarella cheese
  2. Bread crumps
  3. Red chili

Grilled basa with green beauty

Preparation Time: 20-25 minutes
  • 2 basa fillets
  • 1 teaspoon garlic paste
  • 3 tablespoon lemon juice
  • 1 tablespoon butter, melted
  • 1 teaspoon parsley
  • Salt and pepper to taste (Optional)


  1. Take a pan put butter into it on the other side.
  2. Rinse basa fillets under running water, and pat dry with kitchen paper. Take a bowl Combine the garlic and lemon juice with the melted butter.
  3. Pour the butter mix over the fillets, the sprinkle with parsley, salt and pepper to taste. Grilled the basa for 15 minutes, or until the fish flakes easily with a fork.

For sauce

  1. 1 cup blanched Spanish
  2. 1 small cup celery
  3. 1 teaspoon garlic
  4. 1 teaspoon cream
  5. 1 spoon butter
  6. Salt & pepper


  1. Take a pan butter some butter into it and sauté all the ingredients together.
  2. And puree it
  3. Make a smooth sauce

For Garnish

  1. Make a feta cheese mint and ajwan flavor quenelle
  2. And on the top put some micro herbs

Summer fruit chat with chutney spaghetti & khutta meetha Dahi foam/ icecream garnish with caramel popcorn

Preparation Time: 20 minutes

For waffle cone

  • Whipped cream 3 cups
  • icing sugar 1& 1/2 cup
  • Refined flour 1&1/2 cup
  • Vanilla essence 1 tablespoon
  • Corn flour 1 tablespoon
  • Nutmeg 1 teaspoon.
  • Cinnamon 1 teaspoon

For chutney spaghetti

  • Rose syrup 1 cup
  • Grape juice 3 tablespoon
  • Kokum juice 3 tablespoon
  • Pomegranate 3 tablespoon
  • Sunth powder 1 teaspoon
  • Clove powder 1 teaspoon
  • Chaat masala 1 teaspoon
  • Agar 4 gm

Green chutney

  • Mint
  • Coriander leaves
  • Spinach leaves
  • Basil leaves
  • Roasted chana dal
  • Hungcurd
  • Green chilies

For summer fruit chat

  • Apple 2 slice
  • Pineapple 1 num
  • Kiwi 1 num
  • Banana 1 num
  • Pomegranate 50 gm
  • Grapes 50 gm
  • Honey 3 tbsp
  • Sesmeed seeds 1 tbsp
  • Chat masala 1 tsp
  • Chili powder 1 tsp
  • Black salt 1 tsp
  • Mix sprouts 1/2 cup
  • Tomato ketchup 2 tbsp

Khatta meetha Dahi scoop

  • Hung yogurt 1 cup
  • Icing sugar 1/4 th cup
  • Black salt 1 tbsp
  • Roasted cumin 1 tbsp
  • Green chilies chopped 1 tsp

Caramelized popcorn

  • Castor sugar 1/4 th cup
  • Water as required
  • Popcorn 1 pkt


For waffle cone
  • In a bowl whip whip cream till soft pick and then shift into flour,icing sugar, corn flour, vanilla extract, nutmeg & Cinnamon powder, rest the batter for half an hour.
For chutney spaghetti
  • Take out the fresh juice of fresh fruits and mix into rose syrup add seasoning cook on low flame by adding soaked agar agar Coon for 20 minutes Strain and make spaghetti by using pipe and syringe.
For summer fruit chat
  • Cut all the fruits in even dices add in some honey , tomato ketchup, red chili powder and spices as mentioned. Mix with 1 tbsp green chutney then add mix steam sprouts &keep it in freezer for some time.
For green chutney
  • Blanch spinach in enough water in a pan roast chana dal for 3 to 4 minutes then blend with Coriander leaves mint leaves, garlic cloves, green chilies & basil leaves strain from strainer and keep it ready
For khatta meetha Dahi
  • Hung yogurt for 3 hours mix in icing sugar, rock salt, roasted cumin & green chlilies chopped.
For caramelized popcorn
  • In pressure cooker use act 2 popcorn and cook for 2 minute. In pan make caramel by adding sugar and sprinkle some water to cook for some time on low heat once done, remove and cool for some time, Toss popcorn in caramel.

Stuffed poached chicken rings

Preparation Time: 40 minute
  • 1/2 teaspoons dark sesame oil
  • 3 garlic cloves, minced Click to see savings
  • 3 to 4 big leaf blanched spinach
  • 1 cup ricotta cheese
  • 1 teaspoons tabasco sauce
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 3 quarts water
  • Salt & pepper to taste
  • 1cup Slice grilled zucchini
  • 1cup arugula lettuce
  • 1cup cherry tomatoes
  • Feta cheese
  • 4 Tbsp Lemon juice
  • Butter Salted 100 Grams
  • 1 packet Basil Leaves
  • One roll Silver Foil
  • One roll Clin wrap
  • 1 Deep pan
  • 1 saute pan
  • 1 Tong
  • 1 Spatula
  • Plates for Plating – One Black Square Plate Or One Dark Plate

For sauce

  • 1 Cup Balsamic vinegar
  • Fresh Rosemary
  • 1 cup sugar


  1. Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
  2. Divide blanched spinach and ricotta cheese spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold breast sides over filling.
  3. Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you; tightly roll the chicken toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the chicken on each end. Trim off excess wrap close to the knot. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with remaining chicken breast halves.
  4. Bring 3 quarts of water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices

For sauce

  • Reduce the balsamic vinegar with sugar and fresh rosemary.

Eggless Lemon Tea Cake

Preparation Time: 30 minutes
  • All-purpose flour- ¾ Cup
  • White Powdered Sugar/ Caster Sugar-2/3 cup + 2 tbsp
  • Vegetable Oil- 1/4 cup
  • Yoghurt/ curd- 1/2 cup (beaten)
  • Baking powder- ½ tsp
  • Twinings lemon flavored teabag- 1 (Powdered. I used my stone
  • Spice grinder to make the tea powder)
  • Baking soda- a pinch
  • Vanilla essence- ¾ tsp


  1. In a bowl add & mix all the dry ingredients (flour, sugar, tea powder, baking powder & baking soda). In another bowl mix all the wet ingredients (yogurt, lemon juice & oil). Now add the wet ingredients to the dry ingredients and whisk gently to form a lump free batter. No need to overmix. Just a good mix is enough.
  2. Preheat oven to 180C. Line a muffin tin with paper liners. Scoop the batter into the prepared muffin tins about three fourth full & bake for 22-25 minutes or until a toothpick inserted in the center comes out clean or with few moist crumbs. After baking transfer the cupcakes to a cooling rack and leave there till they cool completely.

For sauce

  1. Lemon juice 1 cup
  2. Caster sugar 4 tsp
  3. Cinnamon powder pinch
  4. Lemon zest 1 tsp