Ladle the soup into serving bowls and serve with additional Parmesan for passing.Add sliced fennel, carrots and celery to the broth and season with salt to taste.Bake in the pre-heated oven at 400 F, for about 20 minutes turning over once in between, till they develop a golden brown crusty surface.Meanwhile, tie parsley sprigs, lemon zest, and fennel tops together. Continue to simmer until the vegetables are just tender.Add stevia and mix well. Mix thoroughly, using fingers, so that the mixture binds to a certain extent and starts taking the form of breadcrumbs. Add onion, crushed red pepper flakes and cook until onions soften, for five minutes. Discard the herb bundle.GujjiaIngredients:Whole wheat flour 400 gmSunflower oil 4 tbspWater 200 mlLow sodium cottage cheese 800 gmRaisin 60 gmAlmonds 200 gmSkimmed milk 1 tbspCooking oil spray 5 spraysStevia powder 4 tbspMethod:Pre-heat the oven to 400 degrees F.

Grease baking tray using cooking oil spray and place the prepared gujias, keeping enough space between them.Fill half chapati with the paneer mixture, fold chapati, seal, twisting edges inwards.Roll out the kneaded dough into a chapati, thicker and smaller than a chapati. Stir in lemon juice, to taste. Add milk and mix so as to make a moist filling.After a few more minutes, remove from the fire and cool. Set aside covered with a damp cloth.Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Transfer the chicken to a cutting board and set aside until cool enough to handle..Calorie count: Calories 261Recipes courtesy Chef Sachin Talwar, executive chef, My Fortune Bengaluru. Spray on Wholesale Corn Cob Suppliers top of the gujias again before placing in the oven.Add water, knead lightly.Add sliced almonds and raisins. Keep adding water as required and knead into a soft dough. In a bowl, mix 3 tbsp oil with flour. Add herb bundle, 2 cups of water and chicken.In a pan, heat 1 tbsp oil, fry shredded paneer to a light golden brown colour. Bring to a very gentle simmer, and simmer until the chicken is just cooked through, about eight to 10 minutes. Remove the meat from the bones in large strips, and set aside.Hearty Italian Chicken SoupIngredients:1 tbsp extra-virgin olive oil1 onion (chopped)A pinch crushed red pepper flakes10 gm parsley sprigs1 tbsp chopped flat-leaf parsley6 (3-inch) strips lemon zest, cut from 1 lemon1 small head fennel, Thinly sliced (2 cups), Fennel tops reserved2 cups water1-1/2 pounds bone-in chicken breasts, Skin removed2 carrots, Sliced (1 cup)2 stalks celery, Sliced (1 cup)Salt2 cups baby spinach2 tbsp grated Parmesan, plus extra for passing1 lemon juiceMethod:Heat oil in a pan over medium heat.