chef & host - Tejasvi Chandela | Zee Zest

Tejasvi Chandela

Marble cake is named such due to its streaked appearance that comes from mixing dark and light batter, usually a mixture of vanilla and chocolate. Rocher is a mixture of melted chocolate and chopped almonds that is poured over the marble cake to give the cake a glazed rich look and a delicious taste.Chef Tejasvi’s Marble Rocher Cake with vivid swirls and dense, moist sponge is a sure shot winner.

Marble Rocher Cake is a rich, dense cake. Chef Tejasvi Chandela shares the recipe for this layered cake. 

Watch Marble Rocher Cake by Chef Tejasvi Chandela

Marble Rocher Cake

In a bowl, beat the eggs and sugar using an electric beater.  

Add all-purpose flour, baking powder, milk, vegetable oil, vanilla essence and fold the mixture. 

Divide the batter into two bowls. Add cocoa powder to one bowl and mix well. 

Pour the plain cake batter into a lined cake tin followed by the other batter. 

Bake in a preheated oven at 180 C for 30-35 mins.

Mix chopped almonds and melted dark chocolate in a bowl. 

Unmould the cake and pour the rocher mixture over the cake. 

Set the cake in the refrigerator and garnish it with chocolate whipped cream, edible flowers and chocolate chunks. 

eggs

castor sugar

all-purpose flour

baking powder

milk

vegetable oil

vanilla essence

cocoa powder

melted dark chocolate

chopped almonds

chocolate whipped cream for garnish

edible flowers for garnish

chocolate chunks for garnish

Marble Rocher Cake is a rich, dense cake. Chef Tejasvi Chandela shares the recipe.

The Baker’s Table

The Baker's Table

tbt_ep10_rec 01_marble rocher cake

Nanzo is a samosa wrapped in naan and shaped like calzone pockets. Calzone is an Italian oven-baked folded pizza also known as turnover. Here, the chef makes a dough with both all-purpose flour and whole wheat to give it a texture like pizza and fills it with the all-time favourite stuffing of samosas – potatoes and onions cooked in dry powdered masalas.The baked calzone pocket-shaped Nano is flaky, crusty, and a unique dish that will impress your guests with its innovativeness and taste.

Nanzo is a samosa wrapped in naan. Chef Tejasvi Chandela shares the step-by-step recipe.

Watch Nanzo by Chef Tejasvi Chandela

Nanzo

In a bowl, mix all-purpose flour, whole wheat flour, baking powder, baking soda and salt. 

Add curd, milk, vegetable oil and mix well. 

Knead the mixture to form a dough. Rest the dough for 10 mins. 

Heat butter in a pan. Add chopped onions, chopped ginger, chopped green chilli, green peas and saute. 

Add asafoetida, red chilli powder, turmeric powder, red chilli powder, coriander powder, garam masala, water and mix well.

Add boiled and mashed potatoes, salt, chopped coriander and mix well. 

Roll the dough into a thick sheet using the rolling pin. Cut small discs of the sheet using a cutter. 

Place the filling on the discs and fold them. 

Seal the ends of the nanzos using a fork. 

Place the nanzos on a lined baking tray and give them a milk wash. Sprinkle some poppy seeds and sesame seeds on top.

Bake the nanzo in a preheated oven at 180 C for 20 mins. Serve the nanzo with tomato ketchup.

whole wheat flour

baking soda

salt to taste

curd

butter

diced onions

diced ginger

chopped green chilli

green peas

asafoetida

coriander powder

red chilli powder

turmeric powder

garam masala

water as required

boiled potatoes

chopped coriander as required

tbt_ep09_rec 03_nanzo

Gulkand Macarons is a fusion of the Italian macaron and the Indian gulkand. Macaron is a sweet meringue-based confection made with egg whites, icing sugar, castor sugar, almond powder and food colouring. The macaron is said to have been introduced by the Italian chef of queen Catherine de Medici during the Renaissance.Chef gives this mildly moist cookie an Indian twist and makes it with gulkand (a rose petal jam).Chef Tejasvi’s to-die-for Gulkand Macarons are tangy, sweet, and crispy.

Gulkand Macarons is a fusion dessert. Chef Tejasvi Chandela shares the recipe for this unique dessert.

Watch Gulkand Macarons by Chef Tejasvi Chandela

Gulkand Macarons

Beat the egg whites and castor sugar using an electric beater until stiff peaks are formed. 

Add few few drops of edible colour and beat again. 

In a bowl, seive almond powder and icing sugar. Mix the meringue into the dry ingredients gently. 

Transfer the macaroon mixture to a piping bag and pipe out the macaroons on the silat baking mat. 

Sprinkle chopped pistachios on the macaroons and bake them in a preheated oven at 150 C for 15 mins.

Pipe the whipping cream on the macaroon, place gulkand at the centre and place another macaroon on it. 

Garnish the macaroons with dried rose petals and serve.  

egg whites

few drops of edible color

almond powder

icing sugar

chopped pistachios as required

whipped cream as required

gulkand as required

dried rose petals for garnish

Gulkand Macarons is a fusion dessert. Chef Tejasvi Chandela shares the recipe.

tbt_ep09_rec 02_gulkand macarons

Banana Flambe Cake is an upside-down caramelized cake. Flambé means “flamed” in French. It is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. Flambéing is the tableside presentation of dishes that are drenched in alcohol and set aflame.Chef Tejasvi’s Banana Flambe Cake has a unique flavour of caramelized bananas and a Flambéing of rum that makes you fall in love with this cake.

Banana Flambe Cake is an upside-down delicious cake. Chef Tejasvi Chandela shares the recipe in detail.

Watch Banana Flambe Cake by Chef Tejasvi Chandela

Banana Flambe Cake

Melt castor sugar in a pan with 2 tbsp water to make caramel

Transfer the caramel mixture to the baking tin. 

In a bowl, whisk the curd, icing sugar, all-purpose flour, baking powder and baking soda. 

Add vegetable oil, vinegar and mix again. 

Place the banana slices in the baking tin and pour the cake batter on it. 

Level the batter and bake in a preheated oven at 180 C for 20-25 mins. 

Demould the cake and place it on a plate. 

Pour the rum in a ladle and gently set it on fire. 

Pour the rum on the cake and serve. 

water

vinegar

sliced bananas

dark rum

Banana Flambe Cake is an upside-down delicious cake.


tbt_ep09_rec 01_banana flambe cake

Cornbread is a golden-brown, moist and buttery bread. It was used by native Americans for thousands of years as food before the European settlers arrived. Cornbread is a staple for many in the US, where wheat is expensive.Chef makes cornbread with maize flour, charred corn kernels, all-purpose flour, butter, eggs, lemon zest and juice. Cornbread can be eaten with a large variety of accompaniments. Chef serves it with chilli jam and butter.

Cornbread is a quick bread made using cornmeal. Chef Tejasvi Chandela shares the recipe for this tasty bread.

Watch Cornbread by Chef Tejasvi Chandela

Cornbread

Char a sweet corn on the gas burner. 

In a bowl, mix maize flour, baking soda, baking powder, all-purpose flour. 

Add buttermilk, eggs, melted butter and whisk. 

Add charred corn kernels, lemon zest, lemon juice and mix well. 

Transfer the mixture to a line bread mould. 

Bake the bread in a preheated oven at 190 C for 20 mins. 

Garnish the cornbread with chilli jam, butter cubes, lemon slices and lemon juice.

sweet corn

maize flour

buttermilk

melted unsalted butter

lemon zest 

lemon juice

chilli jam

butter cubes

lemon slice for garnish

Cornbread is a quick bread made using cornmeal. Chef Tejasvi Chandela shares the recipe.

tbt_ep08_rec 03_cornbread

Shortbread or Shortie as it is fondly called is a Scottish biscuit variety that is associated with Christmas and Hogmanay festivals in Scotland. Shortbread is so named due to its crumbled texture. Unlike other biscuits and baked products, shortbread does not have any leavening like baking powder or soda. Here the Chef makes a zingy shortbread with lemon zest and poppy seeds.Chef Tejasvi’s sweet, tangy and crumbly Shortbread just melts in your mouth.

Shortbread is a biscuit that’s quick to make and is a great anytime snack. Chef Tejasvi Chandela shares the recipe in detail.

Shortbread is a biscuit that’s quick to make and is a great anytime snack.

Watch Shortbread recipe by Chef Tejasvi Chandela

Shortbread

Cream the icing sugar and butter in a bowl using an electric beater. 

Add all purpose flour, lemon zest and knead the mixture into a dough. 

Preheat the oven at 160 C for 30 minutes. Line a tart mould using butter and flour. 

Spread the dough in the mould and prick it with a fork. 

Sprinkle poppy seeds on it and bake it in the preheated oven at 160 C for 15-20 mins. 

Garnish the shortbread with lemon whipped cream, lemon slices, mint leaves and serve. 

unsalted butter

lemon zest

poppy seeds as required

lemon whipped cream

lemon slices for garnish

mint leaves for garnish

Shortbread is a biscuit that’s quick to make and is a great anytime snack. 

tbt_ep08_rec 02_shortbread

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User - Tejasvi Chandela | Zee Zest

Who can resist the aroma of freshly baked cinnamon rolls or the whiff of nankhatai and jimjam biscuits that instantly evoke childhood nostalgia? Its time to bake like a boss without using fancy equipment. Chef Tejasvi Chandela presents delightful dishes with Indian ingredients and contrasting flavours combined with world-class finesse. She makes the baking experience enjoyable and fuss-free for dessert lovers. 

Chef Tejasvi Chandela offers easy-breezy hacks and recipes of scrumptious breads, biscuits, cakes and beyond.

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