Get ready for an exclusive culinary journey
With Privy Gourmet hosted by celebrity chef Vicky Ratnani

Ingredients
1 cup dry quinoa |
2 cups/1 small bunch of amaranth leaves and stems |
2 cups water |
Salt and black pepper to taste |
1 tsp groundnut oil |
1 cup spinach, roughly chopped |
½ yellow onion, chopped |
½ cup of coconut milk |
1 tbsp garlic cloves, minced |
2 walnuts |
1 tsp red chilli flakes | 1 head of broccoli |
Method:
Ingredients
6 mushrooms, either button or king oyster |
Zucchini, cut into thick (2cm) circles/rectangles |
6-7 pieces of spring onion (white portion only), cut into 2.5 inch pieces |
Marinade
½ cup light soy sauce |
1 tbsp mosambi juice |
1 tsp lemon juice | 1 tsp minced ginger |
1 tsp minced garlic | 1 tsp minced green chilli |
1 tsp sesame oil | Salt and black pepper to taste |
Method:
You’re all set
Ingredients
¼ cup tapioca pearls |
3 tbsp jaggery powder |
100 ml water | 1 cup/100 ml of coconut milk |
A few blue pea flowers, dried (optional) | ½ cup dragon fruit, cut into cubes |
⅓ cup avocado, cut into cubes | ⅓ cup mango, cut into cubes |
1 tbsp of nuts of your choice, chopped |
Method:
Assembling:
Enjoy!