• Chefs & Recipes

    Cooking with Super-foods

  • –  Kavita Devgan & Chef Ashish Singh

    Puffed Grains Salad – salad with raw mango, honey , almond, raisin, figs

    You will need

    • Puffed Rice – 20gms
    • Puffed Paddy- 20gms Kheel (Puffed Dhaan)
    • Roasted Wheat- 20gms
    • Roasted Amaranth- 20gms
    • Roasted corn- 20gms
    • Raw Mango- 100gms
    • Figs- 10gms
    • Almond- 10gms
    • Raisin- 10gms
    • Onion – 50gms
    • Cucumber- 50gms
    • Tomato- 30gms
    • Salt- 3gms
    • Lemon- 50gms
    • Ginger- 10gms
    • Green Chillies- 10gms
    • Jaggery- 10gms

    Instructions

    • Remove the skin and it the raw mango.
    • Boil Raw Mango and make apuree.
    • In a mixing bowl, add lemon juice,salt,ginger,jaggery and green chillies to the puree.
    • Chop onion, tomato and cucumber and add tothe raw mango mixture.
    • Add puffed rice,puffed paddy, roasted wheat, roasted amaranth, fig and raisin.
    • In a serving bowl and the mixture and garnish with almonds.

    Miso soup with sea weeds

    Ingredients

    • Miso paste-20gm
    • Sea Weeds-4gm
    • Kikoman Soy-15ml
    • Beans Sprout-20gm
    • Paneer-15gm
    • Spring onion-5gm
    • Wakame -5gm
    • Salt-2gm
    • Pepper-5 gm

    Instructions

    • Take a pan, add stock / water to it and boil. Add miso paste and soy sauce.
    • Stir until there are no lumps in the mixture.
    • Add beans sprout, paneer and spring onion. Season the soup with salt and pepper.
    • Pour the soup in a bowl and garnish with Wakame and sea weed. Serve hot.

    Shakarkandi Tikki Chaat

    You will need

    • Shakarkandi(Sweet Potato)-150gm
    • Curd -75gm
    • Chickpeas-50gm(Boiled)
    • Onion -50gm
    • Tomato-50gm
    • chanajorGaram—20gms
    • Amaranth (Puffed)-10gm
    • Pomengranate -20gms
    • Raisin-20gm
    • Black Salt-3gm

    Instructions

    • Boil the shakarkandi and mash it with the help of a potato masher. Make small tikki out of it  and grill on both sides.
    •  In a mixing bowl, add boiled chick peas, chopped tomato, chopped onion,pomegranate and black salt.
    • Take a plate, place chickpeas mix and  top it with shakarkanditikki. Pour beaten yoghurt on it.
    • Garnish it with chanajorgaram and amaranth .

    Sarki-A chilled lentil and cucumber soup

     You will need          

    • ¼cup split pigeon pealentils (arhar dal)
    • 2 cups vegetable stock or water
    • 1 teaspoon cumin seeds (lightly roasted)
    • 1 cup whisked yoghurt
    • 1 large cucumber (peeled & roughly chopped)
    • 2 green chillies
    • 2 stalks spring onion (roughly chopped), plus greens for garnish
    • 3 gms salt
    • 1 cup crushed ice
    • juice of 1 lime

    Instructions

    • Combine lentils with stock or water and cumin and bring to a boil over high flame. Boil the lentils till tender and mashed, skimming off any scum that rises to the surface. Cool the mixture to room temperature and strain, reserving broth and lentils.
    • Combine strained lentils in a blender with yoghurt and grind to a smooth puree.
    • Add remaining ingredients (except lime) and blend to a smooth puree.
    • Strain into a bowl and whisk in remaining broth.
    • Refrigerate to chill.
    • Serve soup chilled, garnished with chopped spring onion greens.

    Moong Dal ki Sabzi with Mango chutney, Stuffed Sattu Roti and Bajra Roti

     You will need

    • Moong Dal-50gm
    • Onion-50gm
    • Tomato-50gm
    • Garlic-15gm
    • Ginger-20gm
    • Turmeric Powder-10gm
    • Green chillies -10gm
    • Salt-3gm
    • Green Corriander-15gms
    • Whole Wheat Flour-50gms
    • Bajra Atta-30gm
    • Atta(Whole Wheat)-50gm
    • Sattu 30gm
    • Black Salt-3gm
    • Lemon-5ogm(1pc)
    • Mango-100gm

    Instructions

    •  In a bowl full of water, soak moong dal for 45 minutes. Par boil the dal with some turmeric powder and salt.
    •  In a pan, add desi ghee,chopped chillies, garlic, ginger,onion and tomato. Cook the ingredients until everything become a rough paste.
    • Add boiled moong dal,season it with salt. Garnish with chopped green coriander and keep aside.
    • KneadBajraatta with salt and water. Roll it with rolling pin and bake it on an iron griddle(Tawa) like a chapatti.
    • Kneadwhole wheat flour with salt and water, mix sattu with chopped ginger, green chillies, salt and lemon juice. Stuff the sattu mixture in the kneaded whole wheat flour. Roll it with rolling pin and bake it on an iron griddle.
    • Servemoong dal subji with bajra roti, stuffed sattu roti and mango chutney.

    Bajra Khichadi with Goose Berry Pickle

    (Hot comforting bajrakhichadi straight from the kitchens of Rajasthan, served with a tongue tingling gooseberry pickle made in-hous)

    You will need 

    • Bajra- 60 gm
    • Yellow moong Dal- 40gm
    • Green Peas-40gm
    • Cauliflower-40gm
    • Carrot-30gm
    • Potato-30gm
    • Broccoli-30gm
    • Salt-3gm
    • Pepper-5gm
    • Desi Ghee-10ml
    • Goose Berry -100gm

    Instructions

    • Wash and soak bajra over night.
    • Takea pot or cooker, add desi ghee, add all small cubes of the vegetables into it.
    • Add soaked bajra ,turmeric powder ,salt and pepper.Cook it until bajra grains are fully cooked.
    • Serve it with yoghurt and goose berry pickle.

    Kavita Devgan is a woman of many avatars. Apart from being an author, columnist, nutritionist and a speaker, she is an acclaimed nutritionist with 20 years of experience as a weight loss and holistic health consultant. She provides 360 degrees and customized solutions that help a person change habits for good, and ensures both health gain and weight loss with long term results.

    Chef Ashish Singh is a passionate Chef who believes in plating the best from his kitchen for the food lovers in the city. With every new thing that is introduced Chef Ashish Singh cares about just one thing and that is to earn love for his food. Chef has traveled across the globe which helps him understand the intricacies of the global kitchen. He has not only strengthened his roots in
    India but has also ventured across the globe.