PREPARATION

In a non-stick pan, heat 2-3 teaspoons of ghee and fry oats on low heat till its colour changes. Heat the milk and sugar in a pan and bring it to boil. Once the sugar has dissolved completely, add fried oats and stir continuously. Next, add cardamom powder and the remaining ghee. Add a few saffron threads for colour and aroma. Stir until the residuals of the mixture leave the sides of the pan. Remove from fire and garnish with fried cashews, almonds and raisins. Serve warm and enjoy! (Courtesy: Shailendra Bhandari, Executive Chef, The Metropolitan

Hotel & Spa, Delhi) 100 gm 4 no 300 ml 120 gm 1 leaf 3 pods 10 gm 1 wedge 10 ml to taste to taste 10 gm few leaves 2 no 15 gm

For Dehydrated Beetroot Chips

Make a paste of one beetroot and cook it with some wine reduction. Add the food starch and strain it to get a smooth paste. Spread the whole thing on a sil-pad and further cook it in a food dehydrator at 55oc for six hours.

When ready, keep it in a dry place for further use.

For Beetroot Jam

Grate one fresh beetroot with a grater. On a hot pan, cook the beets in a honey, star anise, red wine and maple reduction. Adjust the seasoning with salt & pepper. When cooked perfectly, take it off the fire and cool it down for further usage.

For Goat Cheese Disk

In a mixing bowl, add Chevre, salt, fresh ground black pepper and honey – mix them together. Strain the mixture through a fine mesh and form a circular disk using