#hybrekbreakfast

[pnqhy-head-chef-blog]

Lemongrass, Basil, Chili, Galangal Croissant

[pnqhy-head-chef-blog]

# Thai Croissant 

[dohgh-exec-chef-blog]

Rice milk Panna cotta Vanilla, Passion fruit pulp, Flax seeds

500g of rice milk 60g coconut sugar 1 bonbon vanilla bean 7 sheets of gold gelatin Pulp of 2 passion fruits Flax deeds Use a small knife and open the vanilla bean, scrape out the seeds and add them in a pot with coconut sugar and the Rice milk, heat up the mixture to 50 degrees and let it rest for 20 minutes. Strain the mixture through a fine sieve and let it cool down to 20 degrees, pour the mixture in the mold of your choice, let it rest for at least 6 Hours before serving.

[amdhy-head-chef]

Cous-Cous Masala Upma

Cous-Cous masala Upma

Ingredients

100gm cous-cous

1 tbsp ghee

10gm chopped bell pepper

5gm chopped carrot

5gm chopped French bean

10gm chopped onion

10gm chopped tomato

5gm chopped green chilly

4gm fresh coriander leaves

For seasoning

1tbsp ghee

2gm mustard seed 

1gm turmeric                                                         

2gm cumin powder                      

salt to taste

  Method.

Soak cous-cous in water for 10 to 15 minutes.

Heat ghee in a pan, add mustard seed, onion, and green chili, curry leaf.

Sauté till onion gets transparent

Add carrot, tomato, beans, bell pepper & sauté till it gets soft.

Add seasoning turmeric, red chili powder, cumin powder.

Now add cous-cous to it, &cover it with lid for 5 minutes.

Garnish with fresh coriander & curry leaf; Serve warm.

[dohgh-fb-culinary]

Lactose Free Chia pudding, Goji, Almonds, Passion fruit, Pineapple

200 ml almond milk 

50 ml water

35 grm chia seeds

1 tbsp honey

vanilla

combine all ingredients and mix well, keep for an hour outside and mix again well before placing it in the fridge for 24 hours. before serving mix well, if necessary add some liquid, toppings as per photo