Let it melt.For garnish,use pea shoot and hazelnut with a drizzle of olive oil.Whisk properly so that lumps form over medium high heat.Pumpkin salsa: 30 gmRock chives cress: 4 gmMethodMake jam with fennel bulb and bacons using sugar and a little vinegar.Season it.SCALLOP AND FENNELIngredients:Scallop: 3 nos.Make a pesto of fennel leaves adding basil, nuts cheese and oil.Lemon juice: 30 mlDressing: 20 mlChukawakeme (seaweed): 30 gmPalm heart: 20 gmGreen apple: 1 no.For pea puree, boil pea and blend it with cream and butter.SALMON WITH CRÈME FRAICHEIngredients:Salt-cured salmon: 50 gmHorseradish sour cream: 30 gmPickled radish: 10 gmCrispy potato: 30 gmSalmon belly: 40 gmJalapenos: 05 gmCocktail onions: 5 gmGherkins: 10gmChives: 2 gmLemon juice : 30 mlDark soya sauce: 6 gmCapers: 5 gmWorcestershire sauce: 5 gmMustard cress: 3 gmSour cream: 60 gmMethod:Cook salmon belly and add finely chopped cocktail onion, gherkins, jalapenos, chives, capers.Then add butter into it and mix.Green asparagus: 100 gmBrussels sprouts: 70 gmGreen pea: 10 gmPolenta: 100 gmParmesan: 60 gmGoat cheese: 20 gmCream: 100 gmMilk: 200 gmButter : 100 gmBay leaf: 2 nos.Churn yuzu puree, sugar, glucose and ice cream stabilizer to make a sorbet.Peel tomatoes; make brine with white and black balsamic cream, and compress peeled tomatoes in it.Garnish it with nasturtium flower and serve it cold."These wonder greens also look beautiful in Vietnamese summer rolls.Now add yuzu puree in it and whisk it until it gets into a piping consistency.After butter add moringa powder, and mix it properly.

Blend and strain it. Blanch them and add potato starch.Garnish it with mustard cress.Now, add lemon juice and both the sauces and mix it.Make spaghetti of potato.Whisk properly so that lumps form over medium high heat.For garnish,use pea shoot and hazelnut with a drizzle of olive oil. Once it is cooked, add butter in it and add milk infused with the herbs and spices mentioned above as frozen mukimame Suppliers well as vegetable stock.These are delicate leaves filled with flavour, so it is not advisable to go all out with the microgreens as it may lead to changing the flavour profile of your dish.Burrata cheese: 80 gmFennel jam: 20 gmFennel leaves Pesto: 5 gmPickled tomatoes: 1 noHeirloom tomatoes: 2 nos.Now, pan-sear the scallop and baste it with butter and a little lemon juice.Take the grated pumpkin and add mayonnaise, lemon juice, parsley along with some seasoning. Add a drizzle of olive oil.Serve it with coriander cress and millet cracker for garnishing.In size, microgreens are much smaller than baby greens with edible leaves and stems sans the seeds.Plate the rough puff and pipe the yuzu curd along with moringa ganache.Garlic: 20 gmThyme: 4 sprigsHazelnut: 10 gmPea shoot: 5 gmFlour: 50 gmMethodFor making polenta, first roast the polenta in pan over slow heat.Basil cress: 4 gmRocket leaves: 2 to 3 leavesPine nuts: 20 gmParmesan cheese: 10 gmOlive oil: 20 mlWhite balsamic cream: 10 mlBlack balsamic cream: 10mlMethodTake strawberry and compress them in brine to make pickle. Now blend them in cold temperature.Then, season it.GREEN ASPARAGUS AND BRUSSELSIngredients:Green asparagus: 100 gmBrussels sprouts: 70 gmGreen pea: 10 gmPolenta: 100 gmParmesan: 60 gmGoat cheese: 20 gmCream: 100 gmMilk: 200 gm Butter : 100 gmBay leaf: 2 nos.Cut heirloom tomatoes in different shapes and marinate them in salt, black pepper and extra virgin olive oil. Your salmon tarter is ready.Add sour cream to grated horseradish and leave it for 10 minutes before straining it.Burrata and StrawberryIngredients ickled strawberry: 2 nos.MethodBoil all the millets and add all the fine chopped green apple, jalapenos, palm heart.

Now add chukawakame (seaweed) and mix it properly while seasoning it.Make a dressing of roughly cut celery, onion, jalapenos, coriander and garlic.There is something very revitalising about eating microgreens.Blanch asparagus and toss it with garlic and parsley along with Brussels.Then, season it.Plate all the scallops along with the other prepared items. Once it is cooked, add butter in it and add milk infused with the herbs and spices mentioned above as well as vegetable stock.MORINGA MATCHA MILLEFUILLEIngredients:Butter: 450 gmSugar: 220 gmEgg yolk: 200 gmYuzu puree: 1lMoringa (drumstick leaves) powder: 150 gmAmul fresh cream: 50 gmWhite chocolate (40%): 200 gmIce-cream stabilizer: 15 gmGlucose: 100 gmFlour: 200 gmWater: 90 gmEdible flower (nasturtium flower): To garnishMethod:Melt sugar in butter.Now, plate all the prepared items. Now give it a round shape and deep fried it.Jalapenos: 10 gmCelery: 100 gmGarlic: 20 gmMillet cracker: 3nos. Overall, these tiny greens pack quite the nutritive punch-over 40-50% more than a fully grown plant. So also, they need minimal growing space as well as sunlight and it is easy to grow them even at home. Now put your crispy potatoes in it and add salmon tarter and salt-cured salmon.For making moringa ganache, cook cream and sugar and add white chocolate.Garnish it with basil cress and rocket leaves.Less is moreEmphasising upon the goodness of the microgreens, Chef Dhruv Oberoi, Head Chef Olive Qutub, says, "Microgreens are not your typical garnish.Make a parmesan and goat cheese puree using sautéd garlic and thyme along with it parmesan stock and thick it with roux.Place radish on plate and pour some horseradish sour cream.Season it.(All recipes by Chef Dhruv Oberoi, Head Chef, Olive Qutub).Garlic: 20 gmThyme: 4 sprigsHazelnut: 10 gmPea shoot: 5 gmFlour: 50 gmMethodFor making polenta, first roast the polenta in pan over slow heat.Tomatoes: 2 nos.Make a parmesan and goat cheese puree using sautéd garlic and thyme along with it parmesan stock and thick it with roux.

Then add egg yolk and whisk it until it reaches thick consistency.Now add the yuzu sorbet to it. While the seeds germinate in four to seven days, the first leaves of these microgreens shoot out in about seven to fourteen days post that. Check seasoning. Not only are these bestowed with innately penetrating flavours, adding texture and colour to the dishes, their nutritional value is off the charts too.Blanch asparagus and toss it with garlic and parsley along with Brussels.Now, plate all the prepared items.FOXTAIL MILLET AND AVACADOIngredients:Foxtail millet: 50 gmBarnyard millet: 30 gmFinger millet: 20 gmAvocado: 1no. Alfalfa, radish, broccoli nasturtium are some of the popular microgreens.Garnish it with rock chives and a drizzle of olive oil. Now add it to the above mixture according to taste.With the help of water, butter and flour, make rough puff pastries and cut them in circles.Now take the above mixture and add guacamole made using crushed avocado, finely chopped onions, tomatoes, coriander leaves and lemon juice.Fennel bacon jam: 40 gmPumpkin sauce: 50 mlCrispy pharma ham: 3 nos.Cut some radish in baton shape and compress it in brine.Mix all the above ingredients and serve it with burrata cheese.Roast the pumpkin and blend it; now make the sauce by adding buttermilk and butter into it. Your yuzu curd is ready. Essentially, microgreens are capable of becoming the concluding squish of colour on an epicurean dish, or an addition to a salad, a sandwich or even into an effortless homemade green smoothie.Make a jam of fennel by cooking it with sugar and little bit of vinegar.For pea puree, boil pea and blend it with cream and butter.Coriander: 20 gmOnions: 3 nos

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