Our Favourite Recipes

   Ingredients  2 glass chanda dal 1 glass urad dal 1/4th glass Jeera 1/2 glass dhaniya whole 3/4th glass imli 3/4th glass jaggery 1/2 glass mirchi poweder 1 glass dry coconut 1 cup oil Method 1. Roast chana dal, urad dal, jeera, dhaniya , dry coconut all separately  2. Now grind them with jaggery and salt to taste. Make a powder 3. Heat oil, cool it and add mirchi powder. 4. Then add the powder from step 2. 5. Mix it properly. 6. Churn all these ingredients in mixer grinder once more.

   Ingredients 150 g whole dhania 300g Chana Dal 300g Udad Dal 150g Jeera 50 g cinnamon 20 g Kashmiri Mirchi  5g Guntur Mirchi  50 g imli Salt to taste Method 1. Dry roast all ingredients separately. 2. When warm grind in a mixer grinder. 3. Add salt 3. Store in a dry bottle 

   Ingredients 2 kg whole dhania  200g Jeera  350g Chana dal 100g Urad dal 20g Dal Chini 25 g kaali mirchi 100g methi dana 250 g Kashmiri Mirchi whole 80 g guntur mirchi whole 100 g Hira Hing ( whole) ( Roast in a little oil) Method 1. Dry roast each ingredient separately ( except hing - roast hing in a little oil) 2. When warm grind to a fine powder in a mixer 

 Ingredients For Puran 1 cup chana dal 3 cups water 1 pinch salt 1/2 cup jaggery 1/2 cup sugar 3 Elaichi powder 1/4th tsp nutmeg powder For aata 2 cups aata ( sieve it through a cloth or baarik chalni or add little maida) Pinch of salt Water to knead dough Oil  For amti Cooked dal water 2 tbsp Puran  1 tbsp Dried coconut  2 Hari mirchi 2 tbsp Oil  1 tsp jeera Kokum 5 to 6 1 tsp Kala masala  1 tsp rai 4 to 5 leaves of kadhi Pata 1 tsp gud 1 tsp red chilly powder  1 tsp kala / goda masala Ghee for applying to puranpoli and dough  Method. 1.For dough - Knead a soft pliable dough and apply a little oil. Keep aside.  2. For Puran - In a cooker add 1 cup chana dal and 3 cups water with a pinch of salt. 3. Cook for three whistles and let it cool. 4. Sieve the dal mixture and keep the water aside for amti. Amti is eaten with puranpoli.  5. In a pan mash dal with ladle. Add gur and sugar and cook. Pass this cooked mixture through a sieve or a pur...

Ingredients   7 medium potatoes,peeled and gored with a fork Puree of 3 tomatoes Ginger garlic paste 2 tablespoons  Onion paste of 3 medium onions Oil to fry the potatoes  Oil to saute the masala Masala required  Jeera half tsp Hing a pinch Haldi half tspn  Dhania powder 3 tsp Chilli powder 3 tsp Garam masala a pinch Salt to tasteWater for gravy Method 1. Fry alu till deep pink ,strain. 2. Add some oil in a kadai 3. Add hing,jeera 4. Add ginger garlic paste 5. Fry till pink 6. Add onion paste till Oil oozes out 7. Add masalas and fry till Oil comes out 8. Add tomato puree and stir till the masala is ready  9.Add the potatoes  10.Coat them with masala 11. Add hot water to make gravy 12. Add the contents in a cooker and cook for 2 whistles 13. Add coriander leaves 14. If you want a rich gravy you can add cream or cashew paste at the end