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

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Akanksha Khatri

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Rakesh Raghunathan

Harpal Singh Sokhi

Pankaj Bhadouria

Gautam Mehrishi

Smit Sagar

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Rabdi Tres Leches Cake is an Indian version of the three-milk cake. Tres leches mean three milks and traditionally uses sweetened condensed milk, evaporated milk and cream. Here Chef Tejasvi uses a mixture of regular milk, condensed milk and rabdi (an Indian thickened sweet milk) that is poured over the cake.This three-milk soaked cake topped with fluffy whipped cream is a sight to behold. Rabdi Tres Leches Cake is moist, luscious and the ultimate indulgence.

Rabdi Tres Leches Cake is an Indian twist on the traditional Latin American cake. Chef Tejasvi Chandela shares the recipe of this popular sponge cake.

Watch Rabdi Tres Leches Cake recipe by Chef Tejasvi Chandela

Rabdi Tres Leches Cake

Rabdi Tres Leches Cake is an Indian twist on the traditional Latin American cake. 

tbt_ep11_rec 01_rabdi tires leches cake

Challah Bread is a special bread of Ashkenazi Jewish origin, usually braided and typically eaten on ceremonial occasions such as Shabbat and other Jewish holidays. It is a simple dish made with eggs, all-purpose flour, yeast, sugar and salt. This delicious golden-brown bread is soft, warm and comforting.

Challah Bread is a braided baked bread that is a great tea time snack. Chef Tejasvi Chandela shares the recipe of this special bread.

Watch Challah Bread recipe by Chef Tejasvi Chandela

Challah Bread

Challah Bread is a braided baked bread that is a great tea time snack. 

tbt_ep10_rec 03_challah bread

Jim Jam Biscuits are eggless and have a long shelf life which makes them great for gifting. It’s a simple dish to make with butter, icing sugar, all-purpose flour. The dough is refrigerated, rolled out and cut into shapes and baked. Chef Tejasvi fills it with mixed berry jam. These eggless Jim Jam Biscuits are crispy from the outside and jammy and pulpy from the inside.

Jim Jam Biscuits are an all-time favourite biscuit. Chef Tejasvi Chandela brings these jammy cookies to your kitchen. 

Watch Jim Jam Biscuits recipe by Chef Tejasvi Chandela

Jim Jam Biscuits

Jim Jam Biscuits are an all-time favourite biscuit. Chef Tejasvi shares the recipe.

tbt_ep10_rec 02_jim jam biscuits

Chhena Poda is an iconic and easy-to-make dessert from Odisha. It is made with chhena (Cottage Cheese). It means roasted or burnt cheese in the Odia language.This baked dessert is made by combining crumbled chhena, jaggery powder, cardamom powder, raisins and cashews. The chef drizzles this dessert with saffron infused sugar syrup and garnishes it with silver leaves and nuts.The burnt aroma of sugar and flavour of cardamom elevates this dessert to a new high.

Chhena Poda is a popular dessert from the Indian state of Odisha. Chef Tejasvi Chandela shares the recipe for this chhena-based dessert.


Chhena Poda is a popular dessert from the Indian state of Odisha. 

Watch Chhena Poda by Chef Tejasvi Chandela

Chhena Poda

Rose Thandai Cookies are crispy and crunchy cookies that are very easy to make at home. Chef Tejasvi makes these cookies for the special occasion of Holi, the Indian festival of colours. Rose and Thandai (a refreshing Indian beverage) hold a special significance on Holi. So, the chef combines these two ingredients to whip up Rose Thandai Cookies.These perfectly baked golden brown Rose Thandai Cookies are the sweetest and cutest dessert to end your Holi lunch.

Rose Thandai Cookies are delectable baked goodies. Chef Tejasvi Chandela shares the recipe for these festival special cookies.

Rose Thandai Cookies are delectable baked goodies.

Watch Rose Thandai Cookies by Chef Tejasvi Chandela

Rose Thandai Cookie

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

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

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

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

tbt_ep08_rec 02_shortbread

Chocolate Mug Cake is a quick cake recipe that is made in the mug and microwaved. Mug cakes have gained popularity due to the ease of making them.It takes less than 5 min to prepare this cake in a microwave using the cup as a vessel. The cake rises by mixing vegetable oil - as the oil in the mixture heats up, it creates air pockets in the mixture which allows the cake to quickly rise.The single-serve gooey Chocolate Mug Cake is a delicious go-to dessert.

Chocolate Mug Cake is a quick fix dish that is made in the microwave oven. Chef Tejasvi Chandela shares the recipe in detail.

Watch Chocolate Mug Cake by Chef Tejasvi Chandela

Chocolate Mug Cake

tbt_ep08_rec 01_chocolate mug cake

Jaffa Cakes were first introduced in 1927 in the UK by McVitie and Price. The company coined the name after the Jaffa oranges used in the biscuit size cakes that consists of 3 layers, the base made of Genoise sponge, a layer of orange jam and topped with melted chocolate.Here Chef Tejasvi makes an orange jelly and tops the baked sponge with this jelly. This simple yet delicious treat can be both a cookie or cake. What would you want it to be?

Jaffa Cake is a cute combination of a cookie and cake. Chef Tejasvi Chandela shares the recipe for this fusion treat.

Watch Jaffa Cake recipe by Chef Tejasvi Chandela

Jaffa Cake

tbt_ep07_recp 02_jaffa cake_1

Baker’s Hat Baguette, as the name suggests, is a baker’s hat-shaped baguette.Baguette is a traditional French bread that is long, thin, and crusty and traditionally made with only water, salt, yeast, and flour. Here chef Tejasvi makes the baguette dough traditionally but gives it the shape of a baker’s hat.The evenly baked golden-brown Baker’s Hat Baguette has a crusty exterior and a soft, chewy interior.

Baker’s Hat Baguette is a novel version of the French classic. Chef Tejasvi Chandela shares the recipe for this uniquely-shaped bread.


Baker’s Hat Baguette, as the name suggests, is a baker’s hat-shaped baguette.

Watch Baker’s Hat Baguette recipe by Chef Tejasvi Chandela

Baker's Hat Baguette

Baker’s Hat Baguette is a novel version of the French classic. 

tbt_ep14_rec 02_bakers hat baguette

Éclair in French means flash of lightning, as it is eaten quickly. Éclair was first made in France in the 19th century. It was called "petite Duchesse” owing to its size.Chocolate Éclair is a pastry made with choux dough, filled with pastry cream and glazed in Chocolate. The creamy texture of the pastry cream and the decadent chocolate packs a luscious and toothsome punch.

Chocolate Eclairs is a delicious French classic sweet treat. Chef Tejasvi Chandela shares the recipe in detail.

Watch Chocolate Eclairs by Chef Tejasvi Chandela

Chocolate Eclairs

tbt_ep07_rec 03_chocolate eclairs

Chef Tejasvi Chandela’s Eggless Chocolate Cake is a Chocolate and Buttercream Frosting Cake that is rich and luscious. She makes this cake in a pressure cooker which helps in keeping the cake moist. Then she tops the cake with chocolate buttercream frosting.The buttercream frosting is delicious, and it spreads beautifully. The pillow frosting and the gooey chocolate cake makes this cake a lip-smacking dessert.

Eggless Chocolate Cake is a delightful dessert. Chef Tejasvi Chandela brings this cake to your kitchen.


Watch Eggless Chocolate Cake by Chef Tejasvi Chandela

Eggless Chocolate Cake

tbt_ep07_rec 01_eggless chocolate cake

Filter Coffee Cake is made with freshly ground filter coffee. Filter coffee is a favourite beverage in South India, and here chef Tejasvi uses this decoction to whip up a creamy, moist and delicious cake.The chef makes regular coffee-flavoured sponge cake and then tops it with filter coffee buttercream frosting and filter coffee ganache. To complement her over-the-top theme, the chef decorates the cake by using melted dark chocolate to make a traditional coffee cup and a bowl and fondant to make south Indian snacks like murukku and achappam.Chef Tejasvi’s Filter Coffee Cake is a beautiful sight to behold and super delicious.

Filter Coffee Cake is a cake made with Madras filter coffee. Chef Tejasvi Chandela brings this aromatic cake to your kitchen.


Filter Coffee Cake is a cake made with Madras filter coffee.

Watch Filter Coffee Cake by Chef Tejasvi Chandela

Filter Coffee Cake

tbt_ep14_rec 01_filter coffee cake

Rainbow Cake is a multicoloured and vibrant variation of the irresistible Swiss roll or Swiss log. This dessert has many variations, but the basic recipe remains the same – a soft sponge cake filled with whipped cream, jelly/jam, or cream.Here chef Tejasvi makes sponge cake batter and adds different colours to different portions of the batter. She then bakes these multicoloured cakes and fills them with strawberry jam and cream cheese frosting.The perfect swirls of cake, the tangy strawberry jam and cream cheese filling make this Rainbow Cake a guilty pleasure.

Rainbow Cake is a colourful variation of the popular Swiss roll. Chef Tejasvi Chandela shares the recipe in detail.

Rainbow Cake is a colourful variation of the popular Swiss roll. 

Watch Rainbow Cake by Chef Tejasvi Chandela

Rainbow Cake

Rainbow Cake is a colourful variation of the popular Swiss roll.

tbt_ep15_rec 01_rainbow cake

Cinnamon Roll is a rolled sheet of yeast leavened dough made of all-purpose flour, sugar and cinnamon powder. American Cinnamon Rolls are topped with icing, are sometimes fried, finished with glaze, and served as a variation of a raised doughnut. The sweet flaky rolls full of cinnamon and sugar and covered in icing are tempting. A bite of warm fresh out of the oven cinnamon rolls will make you want more.

Cinnamon Rolls are popular desserts. Chef Tejasvi Chandela brings the recipe of these delicious rolls to your kitchen.

Chef Tejasvi Chandela brings the recipe of Cinnamon Rolls to your kitchen.

Watch Cinnamon Rolls by Chef Tejasvi Chandela

Cinnamon Rolls

tbt_ep06_rec 03_cinnamon roll

Pizookie as the name suggests is a combination of pizza and cookie. This is a one-pot fusion cheat treat made with butter, sugar, all-purpose flour, and baking soda. The chef adds potato chips to give a balanced and much-required crunch followed by chocolate chunks and marshmallows and rainbow-coloured candies.Top this unique baked treat with ice cream and enjoy your cheat day.

Pizookie is a unique combination of sweet and savoury. Chef Tejasvi Chandela makes this unique cheat treat that is both a pizza and a cookie.


Pizookie is a unique combination of sweet and savoury. 

Watch Pizookie by Chef Tejasvi Chandela

Pizookie

tbt_ep06_rec 02_pizookie

Chocolate Hazelnut Cake is an overindulgent and decadent cake. The chef makes this cake in the French style. She makes Dacquoise which is a French meringue-based layered sponge cake that is made with egg whites, sugar, toasted hazelnut powder, and cornflour.The chef layers the baked cake with whipped Ganache made with fresh cream and dark chocolate and garnishes it with toasted hazelnuts and melted chocolate. This indulgent treat is perfect for cheat days.

Chocolate Hazelnut Cake is an overindulgent and decadent cake. 

Watch Chocolate Hazelnut Cake by Chef Tejasvi Chandela

Chocolate Hazelnut Cake

tbt_ep06_rec 01_chocolate hazelnut cake

Sheermal Turnover Pie is a new twist on the traditional saffron-flavoured Kashmiri flatbread and minced pie. Chef Tejasvi makes the sheermal traditionally with maida, ghee, milk, cardamom powder, sugar, desiccated coconut and mawa. She then adds a nutty filling of dry fruits and makes pies. The baked Sheermal Turnover Pie is flaky and crispy.Master this unique recipe and surprise your guests with these delicious Sheermal Turnover Pies.

Sheermal Turnover Pie is a new take on the traditional Kashmiri flatbread sheermal and minced pie. Chef Tejasvi Chandela shares the recipe in detail.

Sheermal Turnover Pie is a new take on the traditional Kashmiri flatbread sheermal and minced pie.

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Tejasvi Chandela

Chef & Hosts

Recipes By Chef

Marble Rocher Cake

Tejasvi Chandela

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Nanzo

Tejasvi Chandela

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Gulkand Macarons

Tejasvi Chandela

View Recipe

Shows By Chef

The Baker’s Table

Tejasvi Chandela

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Kunal Kapur

Akanksha Khatri

Tejasvi Chandela

Ajay Chopra

Rakesh Raghunathan

Harpal Singh Sokhi

Pankaj Bhadouria

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Smit Sagar

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Tejasvi Chandela

Chef & Hosts

Recipes By Chef

Marble Rocher Cake

Tejasvi Chandela

View Recipe

Nanzo

Tejasvi Chandela

View Recipe

Gulkand Macarons

Tejasvi Chandela

View Recipe

Shows By Chef

The Baker’s Table

Tejasvi Chandela

Our Chefs & Hosts

Kunal Kapur

Akanksha Khatri

Tejasvi Chandela

Ajay Chopra

Rakesh Raghunathan

Harpal Singh Sokhi

Pankaj Bhadouria

Gautam Mehrishi

Smit Sagar