Anise Spiced Sugar-free Dark Chocolate Marquise
Ingredients: 
Water - 125 ml
Glucose - 125 gm
Sugar-free chocolate - 325 gm
Whipped cream - 375 gm
Gelatine - 10 gm
Aniseed powder - 10 gm

Method:
Heat the water and glucose together, then add chocolate into it and mix it. 

Then add whipped cream, aniseed powder and gelatine into the above mixture and fold it nicely. 

Then set it in a tray and refrigerate it. 

Recipe by Chef Rajiv Vatsyayan, executive chef, Crowne Plaza Greater Noida 

Barley and Saffron Baked Yoghurt  
Ingredients:  
Yoghurt - 400 gm 
Dairy Cream - 400 gm 
Milkmaid - 400 gm 
Cooked Barley - 1/2 cup                 
Milk - 2 tbsp 
Saffron - a pinch of threads       
Sugar for taste                                                       
  
Method: 
Soak the saffron threads in two tablespoons of warm milk for about 10 minutes to release their flavour and colour. 

In a large bowl combine the yoghurt, cooked barley, milkmaid, cream, and sugar. Mix well till the sugar is completely dissolved.  

Stir in the saffron milk in the yoghurt mixture.  

Pour the mixture into a baking tray and bake it in a water bath for approximately 20 minutes at 165 degrees Celcius. 

Remove the baked yoghurt from the oven and let it cool to room temperature. Once cooled, refrigerate for at least two hours to allow it to set completely. 

Serve chilled.   

Recipe by Mohammed Shahnawaz, Master Chef, ITC Grand Central  

Ragi Cookies
Ingredients:
Ragi flour - 100 gm
Wheat flour- 30 gm
Besan flour - 10 gm
Organic jaggery - 30 gm 
Organic cocoa/choco-chips -1tbsp 
Virgin Coconut Oil/melted butter/ghee - 20 gm 
Milk - 50 ml 
Chopped nuts (cashews, almonds) - 20 gm 
Organic Choco Chips - 5 gm 
Baking powder - 1/4 tsp or a pinch 
 
Method:
In a bowl, blend ghee or butter with jaggery powder with a whisk or blender until it froths and is creamy and fluffy or until ghee turns whitish. 

Sieve and add ragi flour, wheat flour cocoa powder, baking powder, and chopped nuts add enough milk to make a chapati dough-like consistency. 

Make lemon-sized balls of dough, flatten them, carve a design with a fork or toothpick, and garnish with nuts and choco chips. 

On a greased porcelain or microwave-friendly tray, arrange the raw cookies and bake at 180 degrees Celsius for 10 minutes. You can also bake in a smaller cake tin/tray fitted into a wide pre-heated tawa or cooker for 10 minutes or until cookies turn light brown and crispy. 

The tawa or cooker needs to have some table salt or dry sand on the floor of the tawa, preheated for 10 minutes before baking. Cool completely and serve and enjoy. 

Recipe by Shilpa Kumar, in-house organic recipe curator, Akshayakalpa Organic 

Chia Seed Mango Pudding 
Ingredients:
Coconut milk - 1 cup 
Cardamom powder - 1/4 tsp 
Chia seeds - 1 tbsp  
Honey / Maple syrup - 1 tbsp 
Vanilla essence - 1/2 tsp 
Ripe mango dice - 1  
  
Method: 
Pour the chia seeds into a medium-sized bowl and mix with the coconut milk, cardamom powder, vanilla and honey and thoroughly whisk everything together.

Place the chia seed bowl in your refrigerator for about an hour so the seeds will swell and yield a white jelly consistency.

Meanwhile, while the chia seeds are being refrigerated prepare the puree by adding the mango pieces and cardamom powder to a blender.  
  
Grab a glass and spoon some of the chia pudding to each glass then top with the mango puree. Repeat this step with each glass. Refrigerate or serve immediately. 
  
Recipe by Chef Dheeraj Mathur, Cluster Executive Chef, Radisson Blu, Kaushambi, Delhi NCR

Bread Rasmalai
Ingredients:
Whole wheat bread slices - 4
Chopped mixed dry fruits fried in ghee - 100 gm 
Probiotic thick curd - 250 gm
Honey - 4 tbsp
Rose petals - a pinch
Saffron strands - a pinch 
Cardamom powder - a pinch 
Ghee - 1 tbsp

Method:
Start by shaping the bread with a tumbler in a round shape. Roast the round-shaped bread slices on a tawa with very little ghee until light brown, on both sides. 

Mix the roasted nuts with the blended curd and honey. Also, add in cardamom powder rose petals, and saffron strands.

On a wide plate, spread half the prepared curd. Gently place the roasted bread slices.

Pour the remaining curd mix on the bread covering it all well. Sprinkle some roasted nuts and some more saffron strands and rose petals.

Refrigerate them for about 15 minutes. Serve chilled.

Recipe by Shilpa Kumar, in-house organic recipe curator, Akshayakalpa Organic 

Cinnamon and Date Chia Pudding
Ingredients:
Chia seeds - 1/4 cup 
Almond milk - 1 1/2 cups 
Honey - 1 1/2 tsp
Vanilla bean paste or pure vanilla extract - 1 tsp
Ground cinnamon - 1/2 tsp
Medjool dates, pitted and quartered - 6 
Berries (optional) - for garnish
Chopped walnuts (optional) - for garnish

Method: 
Place all ingredients except dates in a mixing bowl. Whisk together until well combined. 

Stir the quartered dates into the chia seed mixture until well combined. Cover and chill overnight, or at least for four hours. Stir once or twice to loosen any seeds that may have clumped together.
 
Divide chia pudding into two bowls. Top with sliced strawberries, blueberries, and a handful of nuts. 

Recipe by Chef Rajiv Vatsyayan, executive chef, Crowne Plaza Greater Noida 

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