1:

• Boil Lasagne sheets, cook till Al Dante.
• Keep them aside on a greased flat tray.
• Prepare the filling: Heat Butter and Olive oil in a heavy bottom pan and add the garlic cloves.
• When they turn slightly golden, add onion and let it sweat.
• Now add spinach and corn and saute for a while.
• Next add white Sauce little by little just to make thick filling altogether.
• Add salt and seasonings.
• Add grated cheese.
• Turn off the flame and add a Few drops of Fab Premium Oil Soluble Jalapeño Flavours and Fab Premium Oil Soluble Basil Flavours.
• Let this mixture cool.
• Now cut each Lasagne sheet into two squares.
• Keep the cooled filling on one end and start rolling tightly leaving no air pockets.
• Take a microwave safe bowl and layer it with white sauce.
• Now line all six rolls in the dish and top with Arrabiata Sauce or Red Sauce.
• Grate Cheese on top (Mozzarella And Cheddar).
• Bake in a preheated oven at 180°C for around 15 minutes or till cheese layer melts.
• Keep your oven temperature as per your oven function.
• Serve this hot and cheesy Cannelloni dish on a platter.
• Garnish as per your choice of herbs..

1:

• Boil Lasagne sheets, cook till Al Dante.
• Keep them aside on a greased flat tray.
• Prepare the filling: Heat Butter and Olive oil in a heavy bottom pan and add the garlic cloves.
• When they turn slightly golden, add onion and let it sweat.
• Now add spinach and corn and saute for a while.
• Next add white Sauce little by little just to make thick filling altogether.
• Add salt and seasonings.
• Add grated cheese.
• Turn off the flame and add a Few drops of Fab Premium Oil Soluble Jalapeño Flavours and Fab Premium Oil Soluble Basil Flavours.
• Let this mixture cool.
• Now cut each Lasagne sheet into two squares.
• Keep the cooled filling on one end and start rolling tightly leaving no air pockets.
• Take a microwave safe bowl and layer it with white sauce.
• Now line all six rolls in the dish and top with Arrabiata Sauce or Red Sauce.
• Grate Cheese on top (Mozzarella And Cheddar).
• Bake in a preheated oven at 180°C for around 15 minutes or till cheese layer melts.
• Keep your oven temperature as per your oven function.
• Serve this hot and cheesy Cannelloni dish on a platter.
• Garnish as per your choice of herbs..

1:

• Slice eggplant into 1/4 inch rounds.
• Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt.
• Let sit 1 hour to release moisture.
• Next Preheat oven to 180 °C.
• Lightly grease 2 large baking sheets.
• Set up 3 shallow dishes for dredging.
• In the first dish, stir together flour, salt and pepper.
• In the second dish, whisk eggs.
• In the third dish, stir together panko bread crumbs, Italian bread crumbs, 1 tsp of mixed herbs and garlic powder.
• Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture.
• Place onto the prepared baking sheet in an even layer.
• Sprinkle on a light coating of parmesan cheese.
• Roast in the preheated oven for 10 minutes, then remove the tray flip the eggplant slices and bake for another 10 minutes.
• Final Step , Add 2 Tsp of mixed herbs and 1 Tsp of Fab Premium Oil Soluble Parmesan Flavour to the Marinara and mix well Spread 2 tablespoons of marinara into the bottom of a lightly greased dish.
• Layer half of the eggplant slices onto the bottom.
• Top with half of the remaining marinara, and then layer on all of the mozzarella slices.
• Sprinkle half of the basil and half of the parmesan cheese.
• Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
• Bake, uncovered, in a 200 °C oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned Serve.

1:

• Slice eggplant into 1/4 inch rounds.
• Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt.
• Let sit 1 hour to release moisture.
• Next Preheat oven to 180 °C.
• Lightly grease 2 large baking sheets.
• Set up 3 shallow dishes for dredging.
• In the first dish, stir together flour, salt and pepper.
• In the second dish, whisk eggs.
• In the third dish, stir together panko bread crumbs, Italian bread crumbs, 1 tsp of mixed herbs and garlic powder.
• Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture.
• Place onto the prepared baking sheet in an even layer.
• Sprinkle on a light coating of parmesan cheese.
• Roast in the preheated oven for 10 minutes, then remove the tray flip the eggplant slices and bake for another 10 minutes.
• Final Step , Add 2 Tsp of mixed herbs and 1 Tsp of Fab Premium Oil Soluble Parmesan Flavour to the Marinara and mix well Spread 2 tablespoons of marinara into the bottom of a lightly greased dish.
• Layer half of the eggplant slices onto the bottom.
• Top with half of the remaining marinara, and then layer on all of the mozzarella slices.
• Sprinkle half of the basil and half of the parmesan cheese.
• Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
• Bake, uncovered, in a 200 °C oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned Serve.

1:

• Mix all marinade ingredients to the chicken pieces and leave it aside for about 1/2 hour in refrigerator ( preferably overnight ) Wash and soak basmati rice for 30 mins.
• Drain the water completely and set aside.for 15 mins while we make the gravy for the rice Heat ghee in a thick bottomed pan or pressure cooker.
• Add the basmati rice and saute in low medium flame, till it turns fragrant and opaque in colour , remove & keep aside after it cools down a bit add the Fab Premium Oil Soluble Kashmiri Saffron Flavour to it ( only after cooling) .
• In the same pan Heat the pan ,Add 3 tbsp of ghee and 3 tbsp of oil and heat it.
• Add cloves, cinnamon, cardamom, bay leaf, saunf, cumin etc .
• And sauté for around 2 mins or till it’s fragrant on a low medium heat .
• Add sliced onions and fry till it’s pinkish in colour & the raw smell is gone Add full green chillies( do not slit) and ginger garlic paste .
• Sauté for 5-7 minutes Add chopped tomatoes and cook until soft and all the oil is separate from the masala now - around 10 minutes Now add the marinated chicken and saute for 5 mins on a low medium heat .
• Add finely chopped mint and coriander leaves.
• To the masala add 5 cups of water and mix well.
• Add red chilli powder , salt, and garam masala pwd Allow to boil for a minute in low flame.
• Now add the fried basmati rice and stir in gently( preferably with silicone spatula to avoid breaking the rice ) Taste and adjust salt Heat a small pan with 1 tablespoon ghee & add the Fab Premium Oil Soluble Biryani Flavour to it and pour over the rice and masala , Close the lid and let it simmer for about 10 mins , if in cooker then simmer down till one whistle After one whistle, simmer the flame at the lowest setting for5 to 7 mins.
• Once the pressure goes off, open the lid and fluff the biryani gently with a fork Garnish with fresh coriander leaves.
• Serve hot with raita !!! veg variations ( any vegetables-1 kg in weight ie cauliflower, potatoes , beans , sweet corn , peas , mushrooms , raw banana , green peppers ,even sweet potatoes ) you can even add boiled eggs to this chicken biryani..

1:

• Mix all marinade ingredients to the chicken pieces and leave it aside for about 1/2 hour in refrigerator ( preferably overnight ) Wash and soak basmati rice for 30 mins.
• Drain the water completely and set aside.for 15 mins while we make the gravy for the rice Heat ghee in a thick bottomed pan or pressure cooker.
• Add the basmati rice and saute in low medium flame, till it turns fragrant and opaque in colour , remove & keep aside after it cools down a bit add the Fab Premium Oil Soluble Kashmiri Saffron Flavour to it ( only after cooling) .
• In the same pan Heat the pan ,Add 3 tbsp of ghee and 3 tbsp of oil and heat it.
• Add cloves, cinnamon, cardamom, bay leaf, saunf, cumin etc .
• And sauté for around 2 mins or till it’s fragrant on a low medium heat .
• Add sliced onions and fry till it’s pinkish in colour & the raw smell is gone Add full green chillies( do not slit) and ginger garlic paste .
• Sauté for 5-7 minutes Add chopped tomatoes and cook until soft and all the oil is separate from the masala now - around 10 minutes Now add the marinated chicken and saute for 5 mins on a low medium heat .
• Add finely chopped mint and coriander leaves.
• To the masala add 5 cups of water and mix well.
• Add red chilli powder , salt, and garam masala pwd Allow to boil for a minute in low flame.
• Now add the fried basmati rice and stir in gently( preferably with silicone spatula to avoid breaking the rice ) Taste and adjust salt Heat a small pan with 1 tablespoon ghee & add the Fab Premium Oil Soluble Biryani Flavour to it and pour over the rice and masala , Close the lid and let it simmer for about 10 mins , if in cooker then simmer down till one whistle After one whistle, simmer the flame at the lowest setting for5 to 7 mins.
• Once the pressure goes off, open the lid and fluff the biryani gently with a fork Garnish with fresh coriander leaves.
• Serve hot with raita !!! veg variations ( any vegetables-1 kg in weight ie cauliflower, potatoes , beans , sweet corn , peas , mushrooms , raw banana , green peppers ,even sweet potatoes ) you can even add boiled eggs to this chicken biryani..

1: Basil Proso Millet Rice

• Wash & soak 1 cup Proso millet for an hour.
• Boil proso millet in 4 cup of water till done.
• It will take around 10-12 mins.
• Add 1 tsp ghee and chopped basil leaves in a pan.
• Fry it for a minute.
• Add tomato puree, flavour/essence and salt to it.
• Cook it for 2 mins.
• Mix well with proso rice into it and cook for another 2 mins..

2: Sauteed Vegetables

• Chop total two cup of these mixed vegetables into bite size.
• Then sauté it into 1 tsp of oil with salt and black pepper.
• Add lemon juice to it.

3: Raagi Lemon Crispies

• Mix all the dry ingredients.
• Add basil into it.
• Now add lemon juice, Fab extract, oil and curd.
• Collect it and form a pliable dough.
• If needed, add a teaspoon of water.
• Then let it rest for an hour or so.
• Roll it with the help of wheat flour.
• Cut it into thin strips and bake it into preheated oven for 20-25 mins at 160°C..

4: Hummus

• Grind it together to a fine paste..

5: Curd Balls (Labneh)

• Take a deep bowl.
• Arrange a sieve into it.
• Place a muslin cloth and pour ½ kg of curd into it.
• Cover it and keep it refrigerated for 2 days.
• It will become yogurt cheese.
• Add salt, lemon zest into yogurt cheese and make small balls.
• Now add some basil leaves, lemon extract and basil essence/flavour into olive oil.
• Then finally dip the curd balls into this infused olive oil Keep it refrigerated.
• Its life span will be 10 days..

6: Tomato And Basil Dip

• Roast tomato on gas stove and remove its skin.
• Now grind all the ingredients into paste..

1: Basil Proso Millet Rice

• Wash & soak 1 cup Proso millet for an hour.
• Boil proso millet in 4 cup of water till done.
• It will take around 10-12 mins.
• Add 1 tsp ghee and chopped basil leaves in a pan.
• Fry it for a minute.
• Add tomato puree, flavour/essence and salt to it.
• Cook it for 2 mins.
• Mix well with proso rice into it and cook for another 2 mins..

2: Sauteed Vegetables

• Chop total two cup of these mixed vegetables into bite size.
• Then sauté it into 1 tsp of oil with salt and black pepper.
• Add lemon juice to it.

3: Raagi Lemon Crispies

• Mix all the dry ingredients.
• Add basil into it.
• Now add lemon juice, Fab extract, oil and curd.
• Collect it and form a pliable dough.
• If needed, add a teaspoon of water.
• Then let it rest for an hour or so.
• Roll it with the help of wheat flour.
• Cut it into thin strips and bake it into preheated oven for 20-25 mins at 160°C..

4: Hummus

• Grind it together to a fine paste..

5: Curd Balls (Labneh)

• Take a deep bowl.
• Arrange a sieve into it.
• Place a muslin cloth and pour ½ kg of curd into it.
• Cover it and keep it refrigerated for 2 days.
• It will become yogurt cheese.
• Add salt, lemon zest into yogurt cheese and make small balls.
• Now add some basil leaves, lemon extract and basil essence/flavour into olive oil.
• Then finally dip the curd balls into this infused olive oil Keep it refrigerated.
• Its life span will be 10 days..

6: Tomato And Basil Dip

• Roast tomato on gas stove and remove its skin.
• Now grind all the ingredients into paste..