Power-Packed Meals: Quinoa Tabbouleh, Matcha Tiramisu And Bajra Khichdi

Power-Packed Meals: Quinoa Tabbouleh, Matcha Tiramisu And Bajra Khichdi




  • 100 gm Boiled Quinoa 
  • 20 gm Parsley (Chopped)
  • 10 gm Tomato (Chopped) 
  • 10 gm Onion (Chopped)
  • Salt - as per taste
  • Sumac Powder - as per taste
  • 5 ml Lemon
  • 30 ml Olive Oil
  • 1 Pomegranate (For Garnish)



1. Make a dressing using the lemon juice, olive oil, salt and sumac powder. 

2. Mix together the boiled quinoa, chopped onion, chopped tomato, and chopped parsley.

3. Top it with olive oil and lemon juice dressing and toss it all together  4. Garnish it with fresh pomegranate.


 -By Chef Ishijyot Surri, Miniya Turk





For Matcha Cream  

  • 4 Egg Yolks
  • 4 Egg Whites
  • 200 gm Whipped Cream
  • 40 gm Caster Sugar
  • 400 gm Mascarpone Cheese
  • 10 gm Matcha Powder
  • 400 ml Milk 
  • 6 gm Gelatine 


For Base 

  • 1 Pack Italian Lady Finger Biscuits 
  • 200 ml Hot Water
  • 3 Tbsp. Matcha Powder
  • 3 Tbsp. Caster Sugar




For Matcha Cream

  1. Mix yolk and sugar nicely.
  2. In a separate bowl whip cream and cheese together until it is frothy.
  3. Then mix egg white gelatine and milk until the gelatin is dissolved. Blend all the things together and then slowly add matcha powder to the whole mix.


For Matcha Biscuit

  1. Base Mix matcha powder and caster sugar with hot water and dip Italian biscuit for few seconds in this mixture. Arrange the dipped biscuits covered with matcha cream in layers.
  2. For presentation, you will have to cut them in square shape. Garnish with edible flowers and matcha powder dust. 


-By Chef Nitin Bhardwaj, Kampai Restaurant



Hot and comforting bajra khichdi straight from the kitchens of Rajasthan served with a tongue-tingling gooseberry pickle made in house. The cooling dish that works as a long-acting source of energy which keeps you full for a longer time. 



  • 60 gm Bajra
  • 40 gm Yellow Moong Dal
  • 40 gm Green Peas
  • 40 gm Cauliflower
  • 30 gm Carrot
  • 100 gm Gooseberry
  • 30 gm Potato 
  • 30 gm Broccoli  
  • Salt as per taste 
  • 1 tsp Pepper
  • 10 ml Desi Ghee


1. Wash and soak overnight.

2. Take a pot or cooker, add desi ghee, add all small cubes of the vegetable into it.

3. Add soaked bajra, turmeric powder, salt and pepper. Cook it until bajra grains are fully cooked.

4. Serve it with yoghurt or gooseberry pickle. 


 -By Chef Ashish Singh, Café Delhi Heights


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