Amp up your cooking game with these must-try recipes by Master Chef, Shipra Khanna.

Published on 09th Dec 2020 by BlogBuster Editorial Team

With the fresh wave of new year, comes the energy to indulge in the new found hobbies. Well, cookery is a fun hobby for both, the newbies and the experts. Indulge in some cooking madness with the exclusive and exotic recipes shared by the culinary expert, Master Chef Shipra Khanna. Take a lot at these delectable and healthy delicacies. Try them to get that gourmet taste at home.  

1. Tropical Salad

Things you need: 
2 tbsp Oil
1 Egg White
1 cup Carrots
1 cup Zucchini
1 cup Yellow Pepper
1 cup Green Pepper
3-4 Lettuce Leaves
300gms boiled Chicken
Salt to taste
1 tspn Black Pepper Powder
2 tbsp Lemon Juice
1/2tsp Cayenne pepper
1 cup chopped Pineapple

How to make: 
Heat a pan. Add oil, egg white, and scramble it. Take it out in a bowl. In another pan, add oil, carrots, and zucchini, yellow and green peppers, toss it and sauté it for a while. In a bowl, tear lettuce into bite size pieces. Add the sautéed vegetables in a bowl. Add salt, pepper, lemon juice, cayenne pepper, and chopped pineapple. Mix well. In the pan, add boiled chicken, salt, pepper, lemon juice. Mix and grill it for a few minutes. On a plate, put the sautéed vegetables and lettuce on the base and chicken and scrambled egg white on the top. Sprinkle cayenne pepper on the top and serve this delight. 

Tropical Salad
Image Courtesy:
Bon Appetit

2. Gluten Free Couscous Salad

Things you need:

       1 cup soaked couscous
   1 cup cherry tomatoes sliced in half
1 cucumber chopped
1 orange bell pepper chopped
1 yellow bell pepper chopped
1 cup broccoli florets, chopped
 1/4 cup feta cheese crumbled
1/2 cup pomegranate seeds fresh 

    For the dressing 

      1/3 cup olive oil
   3 tbsp lemon juice
  1 tbsp mustard 
  1 clove garlic chopped
1tbsp honey 
    2 tbsp fresh basil chopped
  Salt and pepper to taste

How to make:

    Boil water, and cook couscous until soft cover and keep to fluff up. Whisk together all dressing ingredients in a small bowl. When couscous is done cooking, allow to cool to room temperature, toss it with chopped veggies, pomegranate and dressing. Serve 

Gluten Free Couscous Salad
Image Courtesy:
RecipeTin Eats

3. Vegan Sandwich With Veggies

Things you need:

For the chutney

1 cup coriander leaves and stems (stems should be soft)
2-3 green chillies
1tsp lemon juice
salt to taste
1clove of garlic

For the sandwich

Brown bread
small cucumber sliced thinly 
1 tomato sliced thinly 
half an apple thinly sliced 

How to make:

Combine all the ingredients of the chutney in a blender and blend until smooth. Adjust seasoning and transfer it to a bowl. Now spread the chutney evenly on each slice of bread then layer it evenly with cucumber, tomato and apple and cover the sandwich with the other slice of bread. Cut it diagonally and savour your vegan love. 

Vegan Sandwich With Veggies
Image Courtesy:
The Garden Grazer

4. Red bean hummus with zucchini

Things you need:
1cup boiled Red beans 
3-4 cloves garlic
1 cup unsweetened almond milk
salt to taste
freshly ground black pepper to taste
1 & 1/2 zucchini Juliennes
2 tablespoons extra virgin olive oil

To garnish 

fresh basil chopped
Extra drizzle of olive oil

How to make:

For the sauce: 

In a blender add the beans, garlic, almond milk, salt, pepper, and olive oil and blend until completely smooth. Adjust seasoning 

Make and cook the zucchini pasta:  

Cut the zucchini into long and thick juliennes  
Now heat pan, add olive oil add the zucchini and a pinch of salt. 
Saute, stirring occasionally, until tender and reduced in size a bit, 2-3 minutes.
Add sauce! Pour the sauce over the top. Cook, stirring occasionally, until it starts to boil apron. 2-3 minutes.
Top with herbs and a drizzle of olive oil. Serve.

Red bean hummus with zucchini
Image Courtesy:
SW Beans

5. Vegan bowl with chia seeds

Things you need:

2tbsp chia seeds soaked in 1 cup almond milk
banana chopped
1 Kiwi chopped
1tbsp Almonds
1tbsp raisins
2tbsp mango 
Oats 1 cup

How to make:

In the chia and almond milk mixture add oats and keep it aside till the oats become soft.  Now one by one put all the fruit and arrange on top of the bowl. Add the dried fruit on top and serve it as a perfect vegan breakfast.

Vegan bowl with chia seeds
Image Courtesy:
Begin with Nutrition

6. Vegan soup


        100 gms sweet yellow pumpkin
        1 cup cauliflower grated 
        ½ cup onions chopped
        2 cups vegetable broth
        ½ cup almond milk
        ¾ cup fresh coriander chopped
        Salt and pepper to taste
        Fried onions to garnish 


Add all the ingredients except the almond milk, in a bowl and let it boil till the pumpkin is soft. 
Cook for approx 15 minutes and remove from heat. 
Use a blender to puree the soup and blend until it’s a creamy consistency.
Now sieve the soup and simmer the smooth soup again.
Add the milk and chopped coriander.
Stir to combine and simmer for 10 more minutes. Adjust seasoning and serve.

Vegan soup
Image Courtesy:
Healthy Seasonal Recipes

7. Green lentils with coconut milk & brown rice


1 cup green lentils boiled
300 grams tomatoes- pureed
400 gms coconut milk
2 cups vegetable stock -unsalted
2 tbsp Garam masala powder 
1 tsp coriander powder
1 tsp cumin seeds 
1/2 tsp tumeric powder
2 green chili chopped
1 onion –sliced
3 cloves of garlic -minced
salt to taste
1/2 lemon -juiced
coriander leaves to garnish 


In a Kadhai add oil, once heated, add garlic and onions and cook until light golden in color.
Then add the tomato puree and all the spice powders.
Cook until the oil can be seen on the sides, add the then add the boiled lentils
Cover and cook for 15-20 minutes on low flame.
Simultaneously boil rice in a skillet in a lot of water.
Once thrice is tender strain the excess water and cover the rice until served.
Once the lentils are ready garnish with coriander leaves and serve hot with boiled rice

Green lentils with coconut milk & brown rice
Image Courtesy:
The Full Helping

8. Citrusy tofu with brown rice

Things you need:

        1 cup of orange juice
        1 tablespoon of fresh grated ginger
        2 cloves of garlic
        1/4 cup of brown sugar
        2 tablespoons soy sauce (gluten-free)
        1 tablespoon of rice wine vinegar
        1 tablespoon of corn flour
        2 tablespoons of cold pressed coconut oil
        200 grams of organic extra-firm tofu cut into 1/2 inch cubes
        1cup broccoli, cut into florets

To garnish:

        2 green onions, chopped
        to serve cooked brown rice

How to make:

In another saucepan, heat coconut oil over medium-high heat. Add tofu and sauté for 5 minutes, or until the tofu starts to become slightly browned.
Add in the broccoli Sauté another 5 minutes, or until the broccoli is slightly tender. Now add orange juice in a small saucepan over medium heat. Add in the ginger, garlic, coconut oil, sugar, soya and rice wine vinegar. reduce over low heat for approx. 10 minutes. Whisk together the corn flour and water and add to the above. Allow the sauce to cook another minute, or until the sauce thickens. Remove from heat.
Pour the sauce over the sautéd tofu and veggies. Mix to combine. Remove from heat. Garnish with chopped green onions and sesame seeds. Serve stir-fry over brown rice. Enjoy

Citrusy tofu with brown rice
Image Courtesy:
Archana's Kitchen

9. Oats Risotto

Things you need:

100 grams of flat Oats 
100 grams green peas blanched
50 grams baby spinach leaves / Normal Spinach Leaves
1 tbsp mint leaves
2 garlic gloves finely chopped
2 cups vegetable stock
1 tbsp olive oil
Cracked pepper
salt to taste

How to make:

In a large pan, heat the olive oil over medium heat and add the garlic to sauté until fragrant. Add the oats and stir. Add the stock and turn the heat to low.
Now put half of the blanched peas plus all of the mint and baby spinach in to a blender. Blend until smooth. And the remaining peas copped. Pour the pea mixture in to the buckwheat pan and stir through. Cook it for five minutes or until the buckwheat is all done. Season with salt and pepper to serve.

Oats Risotto
Image Courtesy:
Washington Post

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