Our Favourite Recipes

Ingredients 1/2 liter Milk  3 Tbspn Sugar 1/2 cup mango puree Pieces or balls of one mango. Method 1. Boil 1/2 liter of milk in a non stick pan without stirring till a thick malai is formed on it. Reduce the milk to 1/3rd the original volume. Add sugar to the rabri. 2. Chill in fridge for an hour. 3. Add the mango puree and stir well with a  fork. 4. Before serving add the mango pieces\ balls. Serve chilled

Ingredients  1 Cup long grained basmati rice 1 Cup sugar 1 and 1/2 cups water Few Saffron strands 1/4 Tspn Elaichi Handful of chopped Badam, Cashew, raisins, and pista for garnish  2 tbspn Ghee Method 1. Soak basmati rice for 15 minutes 2. Drain water 3. Heat one tbspn of ghee and put the rice in and stir a little 4. Add water and saffron and cook till just done. We want nice grainy rice not overcooked. Cook in a cooker preferably. 5. Add Sugar and stir with a fork. 6. Allow too cook for 5 minutes ( or till all sugar dissolves). 7. Add elaichi and nuts 8. Serve hot

Ingredients For gatta 2 cups besan 1 curd 2 tbspn Fennel Seeds (saunf) 1 tspn kalonji 1 tbsn dhani powder 1 tspn haldi 1 tbspn chilli powder Salt to taste Pinch of hing 1tbspn oil Method 1. Knead a dough of mixing all ingredients into a chapti like dough using only curd. 2. Make rolls . 3. Add to boiling water and boil for 30 minutes. 4. Cut them into thick coins and keep aside. For Gravy 2 ladle full of oil Pinch of hing 1 tspn jeera 1tspn rai 1 tbspn ginger garlic paste  1 tbspn chilli powder 1 tbspn dhania 1 tbspn saunf  1 tspn Kalonji ( optional) 1 tspn Haldi 1 medium finely chopped onion Puree of 2 large tomatoes 2 glasses of Water for gravy Salt to taste Method 1. Heat oil in a kadhai 2. Add hing, jeera, rai, saunf, kalonji, 3. Add Onions and fry 4. Add ginger garlic paste 5. Add Haldi and mirchi powder 6. Add tomatoes 7. When the oil leaves sides of kadhai add dry gattas and salt. Add 1/2 cup curd and cook well. 8. Stir ...

Ingredients 3 cubes of cheese cut into triangles. 1 roundel of pineapple cut into 6 pieces 6  glazed cherries 6 pieces of diced apple  6 satay sticks Dressing 1 tspn honey 1/4th tspn of Pepper Powder 1 pinch of salt 1 pinch of chat masala juice of 1/2 lemon Method. 1. Mix the dressing ingredients together. 2. Marinate the fruits and chesse in the dressing except the cherries. 3. Weave them on to the satay sticks alternately. First the cheese then the pineapple, apple and top it with the cherries. 4. Enjoy as it is or grill it on a pan and serve 

Ingredients 4 alphonso mangoes or Kesar Mangoes chopped. 1/2 cup sugar Method 1. Mix together the ingredients in a mixer grinder. 2. Heat on the stove and turn off the gas before it boils. 3. Cool and store in a container and freeze 4. Use it to make milkshake, aamras, lassi, when mangoes are not in season. 5. Stays fresh for 6 months if stored properly. Note - Fruits lose taste \ color if boiled or cooked for longer. Do not use wet spoons when scopping the preserve. Always use dried spoons to ensure the preserve doesn't get spoilt.

Ingredients 1 box Strawberries 2 tbspn  Sugar 2 tbspn  Water Methods. 1. 1 cup w ashed strawberry  dried on a paper towel and diced into small pieces 2. Add two tablespoons of sugar and 2 tablespoons of water. 3. Heat the strawberry and turn the stove off before the color changes and water boils. 4. Store in air tight container and freeze. 5. Use this to make milkshake \ lassi when not in season. Drizzle it in you favorite icecream scoop. 6. Lasts for upto 6 months.

Ingredients cup full cream milk curd 2 tspn Sugar Powder 1/4 tspn roasted jeera powder 1/4 tspn pepper powder 1/2 cup pineapple preserve 1/4 tspn salt Method 1. Whisk the curd  2. Add about half a cup of preserved pineapple to the whisked curd. 3. Add jeera powder, pepper powder, sugar and salt, 4. Serve chilled

Ingredients 1 fresh pineapple cut into pieces 1/2 cup sugar 2 tbspn water Method 1. Add sugar and water to the pineapple and cook on gas. 2. Turn off gas before the mixture boils. Ensure that the sugar has melted. 3. Store in a air tight container in the freezer. 4. Use this to make pineapple upside down cake, raita, salads, custards.

Ingredients 2 cups coarse wheat flour ( Punjabi Atta) 1 cup ghee 1 cup powdered sugar 1/2 cup badam powder 1/2 tspn elaichi powder Method 1. Heat ghee in a kadhai. 2. Add atta to it and roast till golden brown. 3. Add badam powder 4. Turn off the gas and keep aside to cool. 5. When warm, add sugar powder and elaichi. 6. Roll it into ladoos/ balls.

Ingredients 2 cups rice powder 1 cup grated cucumber 2 green chillies fine paste Handful of coriander leaves 1 tspn sugar powder Salt to taste Method 1. Add cucumber to the rice powder.  2. Add salt, sugar, chilli paste and coriander leaves to the dry powder. 3. Knead the dough using cucumber only.  4. Do not add extra water. 5. Take a butter paper. Apply some oil to it. Roll out the chapati either with hands or rolling pin. 6. The chapati should be very thin. 7. Roast it on the tawa till crisp. 8. Apply very little oil on both sides. 9. Serve hot.

Ingredients 250 gms sour curd 2 glasses of water 2 tbspn of besan 1 tbspn of ghee 1/4th tspn methi dana 1 pinch of hing Paste of  5 garlic cloves,  1 inch ginger and 2 to3 green chillies. All ground together. 4 to 5 cloves (laung) 1 tspn Rai 1 sprig of curry leaves 1 pinch haldi 2 tbspn sugar Method 1. Whisk besan and curd together. Add 2 glasses of water to make a thin mixture. 2. Heat ghee and add dana methi, laung, curry leaves, rai, haldi 3. Add the besan and curd mixture to the ghee. 4. Add ginger garlic chilli paste. Add salt to taste. 5. Bring to a boil. Cook for 10 minutes 6. Add sugar and coriander leaves. Relish with khichdi, roti or rice.

Ingredients For Bedmi filling 250 gms Urad dal soaked overnight in water. 2 tbspn fennel seeds ( saunf) 1 tbspn dhania powder 2 tbspn Chilli powder ( to taste ) 1.4th tspn hing (asafoetida) For the Bedmi dough 2 cups Wheat flour  Salt to taste 1 tspn Oil  Water to make the dough Method for the filling 1. Grind the soaked dal after washing and draining the water in a mixture. Make a coarse paste. 2. Heat oil in a kadhia \ non stick pan. Add hing and then the urad dal  paste to the kadhai. 3. Cook the dal paste till it leaves sides of the pan. This may take 5 to 10 minutes. 4. Add fennel seeds ( coarsely ground ) dhania powder , mirchi powder and turn the gas off. 5. Let the mixture cool. 6. Make the dough as you would for a puri. Take a small lemon sized ball and roll it with a rolling pin. Fill the rolled out puri with the dal mixture and form a ball again. 7. Roll this with soft hands to avoid breaking of the bedmi. 8. Fry the bedmi once a...

Ingredients 250 gms of Tamarind  250 gms of jaggery ( gur) 250 gms of Ginger ( adrak) 50 gms chilli powder ( 3 mango brand preferably) Salt to taste 250 gms oil ( fortune filter oil. 3 tspn rai ( mustard seeds) 1/4 tspn hing ( asafoetida) 1 tspn channa dal 1 tspn urad dal ( white) 1 tspn dana methi Method 1. Dry roast dana methi and rai in a pan. Grind this into a powder and keep aside. 2. Soak tamarind in hot water. Water should be just enough to cover the tamarind.  Add gud to the tamarind. Let this soak together for 4 hours 4. Peel and cut ginger 5. Churn ginger in a mixer grinder. Then churn jaggery and tamarind in the mixer grinder. 6. Mix all three in a bowl together. Mix the rai and methi masala to this. 7. Heat oil and add Chana Dal and urad dal. Fry them till brown in color. Add Hing. 8. Turn the gas off 9. When the oil is warm add chilli powder. When the oil is cool add it to the tamarind jaggery mixture. 10. Do not cook this mixtur...

Ingredients One Cup Dhuli Moong Dal. One and half cup Ghee 1/2 cup almond powder Few strands of saffron 1/2 tspn Elaichi Powder. Method 1. Soak Moong dal for 4 to 5 hours. 2. Wash the soaked dal properly so that there is no smell. 3. Drain the moong dal on a cloth. 4.Grind to a fine paste in a mixer grinder without adding any water. 5. Take a non stick pan and heat one and half cup of ghee. Put the dal paste gently to avoid any spluttering. 6. Mix the dal with ghee thooroughly. 7. Leave the dal on one side for 15 minutes on low flame till it gets pink and crisp. 8. Turn around the dal mixture and leave it for another 15 minutes. 9.Add almond powder, saffron and elaichi to this mixture and ensure the whole mixture is of the same color ( golden and crisp). 10.  Cool this mixture and grind it again in a mixer to make rava ( semolina like texture) of this mixture. 11. Store in a air tight container in a refrigerator. Method to make Halwa. 1. When you want to ...

Ingredients 1 bunch tender Palak ( Spinach ) leaves 4 no. Green Chillies 2 Cups Wheat Flour Salt to taste  1 pinch of sugar  1 pinch of salt 1/2 cup milk Oil for frying and 1 tspn for the dough Method 1. In a pot put the spinach leaves, a little water, pinch of salt , pinch of sugar and milk for a minute. 2. Take the leaves out using a colander and freshen with cold water. Churn along with the green chillies in a mixer grinder. 3. Add the spinach mixture to the wheat flour. Add salt and knead the dough with water to a firm consistency. 4. Rest for 10 - 15 minutes. 5. Reknead the dough with 1 tspn of oil. 6. Roll puris and fry. You can also make parathas with this dough,

Ingredients 250 gms Basmati Pohe jaad ( thick) 1 small cup groundnuts 1/2 cup Kopra slices  1 cup Cashew nuts and raisins 3 green chillies 1/2 cup choppped coriander leaves A few Curry leaves (kadi patta) 1 Tspn of powdered sugar Salt to taste 1/4 th tspn red chilli powder 1/2 tspn of amchoor ( dry mango ) powder Rai and jeera for seasoning Oil to fry Method 1.Take a newspaper sheet and cover it with kitchen towels. Keep aside. This is used to drain the extra oil. 2. Heat oil in a kadhai. Fry the basmati pohe once the oil is hot. Fry groundnuts, Cashewnuts, kopra and raisins. 3. Drain on the paper towels. 4. Take little oil in a separate pan and heat it. Add rai, jeera, curry leaves, coriander leaves and green chillies. Add this seasoning to the pohe once the coriander leaves are crisp. 5. Take the whole mixture in a bowl and add sugar, salt, amchoor and toss it all together. 6.When cool store it in a jar. Best enjoyed with a cup of evening tea.

Ingredients 1/2 Kg Bhaaj ke Pohe 250 grams Groundnuts 250 grams Dalia  ( roasted Channa ) Slices of Kopra ( 2 vati \ cups) For Masala 30 gms Whole dhania 30 gms Jeera  30 gms whole red chillies Roast and grind the above . Prepare the masala beforehand. 30 gms roasted til 5 to 6 kokum soaked in water. Remove from water and discard the water. Crush the kokum. For Seasoning ( Chaunk ke liye) 1/4th tspn Hing ( asafoetida) 1 tspn Jeera 1 tspn rai 4 sprigs of curry leaves ( kadi patta) 4 tspns Haldi  1 small cup sugar powder Salt to taste Method Dry roast the pohe and keep aside. Fry groundnuts, dalia, and kopra slices and add to the pohe. You can add cashews too. Seasoning Heat 350 ml Oil. Add hing , jeera ,curry patta and rai. Turn the Gas off. Add Haldi to this mixture.  To the pohe add the dhania, jeera, kopra masala, groundnuts, dalia, sugar powder and salt and Crushed Kokum.  Top it with the roasted masala seasoning. C...

Ingredients 2 cups of green coriander leaves finely chopped 1 cup Atta ( Wheat Flour) 1/2 Cup of Gram Flour ( Besan) Water to knead dough 1/2 Cup of Roasted Peanuts Powder 1/2 Tspn Garam Masala  1 tsp ginger garlic green chilli paste 1 tsp Sugar  1 tsp Chilli Powder 2 tbsp roasted sesame (til)  1/4th tsp haldi powder ( turmeric) 1/4th tspn edible soda salt to taste Oil for frying Method Mix all dry ingredients in a bowl. Add water to make a thick paste Add tbsp of warm oil to the paste Grease a plate and spread the mixture evenly on it. Steam like you would steam idlis. Remove and cool  Cut into diamonds Depp fry them in hot oil till crisp and serve hot.

Ingredients 100 ml tetra pack of Amul Fresh Cream 2 Tbspn Malai ( Cream from Milk) 2 Tbspn of Condensed Milk 1 Cup of chopped mangoes Garnish -  a few mango pieces. Method Churn all ingredients in a mixer grinder. Add sugar if required. Freeze and serve with chopped alphonso mango pieces. You can use any fresh fruit \ dry nuts ice cream using this method. Tender Coconut, Sitaphal, Litchi, Chickoo, Watermelon. For Banana use caramel sugar and cinnamon powder.

Ingredients 1 firm juicy apple grated with the skin 2 Tbspn Malai ( fresh Cream ) 2 Tbspn Condensed Milk ( according to taste) Pistachios and almond slivers for garnish. Method Churn malai and condensed milk in a mixer grinder.   Grate apples into this mixture directly. Use a big holed grater. ( not the cheese one) Add pistachio and almond slivers. A pinch of cinnamon powder can be added. Enjoy this dessert in a jiffy.

Ingredients 1 Cup Urad dal 1 Cup Roasted Semolina ( jaada \ coarse Sooji) 1 inch Ginger finely chopped 4 green chillies Chopped A piece of fresh coconut chopped Handful of Coriander leaves finely chopped 7 to 8 Curry Leaves chopped Salt to Taste Oil to Grease Method Soak Urad Dal for two hours. Grind with a little water to smooth paste and leave overnight to ferment. Roast Semolina in a dry pan and cool the evening before. Next day morning: Mix all the ingredients ( dal + sooji + green chillies+ ginger+ coriander leaves + Coconut. Add salt to taste Grease Appe Patram with a brush. Heat and add one tspn of batter and let it cook. Turn the appe upside down and sprinkle some more oil to cook. Serve hot with Coconut Chutney. For Chutney Ingredients  1 small fresh grated Coconut A handful of Dalia ( roasted channa dal) Salt to taste 4 green chillies 1 tspn curd 1/4th tspn sugar Method Grind all ingredients in a mixer grinder. Add ...

Ingredients 2 Large sized Jalgaon Baigan( Green Colored Bharta Baigan) 4 finely chopped Onions 1 whole pod Garlic 2 inches Ginger 4 finely chopped green chillies 1 bunch spring onion leaves finely chopped 4 to 5 garlic green leaves Handful of spring onion Handful of Coriander leaves Handful of Roasted Peanuts Oil for cooking  Method Apply Oil on the brinjal. Pierce and roast them on gas flame. When done cover them with a lid to retain the smoky flavor. Peel the brinjals. In a mortar and pestle add brinjal,green chillies, ginger, garlic ,spring onion,  4 garlic leaves and 4 spring onion leaves and pound them. Heat ladle of oil in a Kadhai \ Wok, Add Onions. Fry the onions, add the paste from mortar and pestle and fry till the oil leaves the sides of the pan.Add salt to taste. Add roasted peanuts and coriander leaves and garnish with fresh garlic leaves and spring onion leaves. Relish it with Parathas.

Ingredients 1 Cup sooji (semolina) 1 Cup pure ghee 1 Cup  Hot Milk 1 Cup Sugar 3 Cups of Maida Oil for frying. Method Soak Sooji, Sugar, Ghee in Hot Milk overnight. Next morning add Maida to the mixture and form a firm dough and rest of 30 minutes. Roll the dough into a chapati and cut shakar paare. Fry them in Oil. Cool and Store them in a dry box.

Ingredients 250 gms Baby Potatoes 1 handful Pudina ( Mint Leaves) 1/2 Tspn Chilli Powder 1/2 Tspn Chat Masala 1/4th Tspn Roasted Jeera Powder. Salt to taste Juice of one lemon \ Amchoor ( Dry Mango Powder) 2 Tbspn Oil  Method Boil and peel the potatoes. Fry them till crisp. Add chopped pudina toss for a minute. Switch the gas off. Add Chilli powder, chat masala, jeera powder,salt and lemon juice. Stir and serve hot.

Ingredients  125 gms Yellow Rai ( Mustard) \ Moti Rai 1/4th Tspn Pepper Powder  1/4th Tspn Chilli Powder 14 Tspn Sugar Brown Vinegar as required to attain the right consistency Salt to taste Method Grind the dry ingredients in a mixer grinder to a powder. Add salt to taste  Add Vinegar till the desired consistency is achieved. Churn again and refrigerate it. May be bitter initially and will mellow down in a few days Best used in Barbeques.

Ingredients 1 1/4  cups Maida 3/4 cup Dark Cocoa + Milk Cocoa 1 Tspn Coffee mixed with 1 tspn of hot water 1 cup white butter 1/2 tin condensed milk 1/2 cup sugar ( you can use 1/4th cup regular sugar + 1/4th Demerera  or 1/2 cup regular sugar) 2 teaspoons baking powder 1/2 teaspoon edible soda 1 teaspoon Vanilla essence 200 ml mixture of Milk and Water.  1 pinch salt Butter paper \white paper to line your baking tin Method 1. Sift the maida,cocoa, baking powder, salt and soda together three times in a sieve and keep it aside. 2. Whisk butter to a nice fluffy consistency. 3. Add the sugars and condensed milk to the white butter and whisk it all together with a hand whisk. 4. Slowly add the flour ( maida + Cocoa + coffee) mixture . Fold it together. 5. Add the milk and water mixture slowly to the mixture to get dropping consistency. You might need to add lesser than the prescribed amount above. 6. Fold all the cont...

Ingredients 2 cups Maida 1 cup white butter 1/2 tin condensed milk 1/2 cup sugar  2 tbsp milk powder dissolved in half cup of water 2 teaspoons baking powder 1/2 teaspoon edible soda 1 teaspoon Vanilla essence Enough aerated soda to correct the conaistency about 1/2 cup 1 pinch salt Butter paper \white paper to line your baking tin Method 1. Sift the maida,baking powder, salt and soda together three times in a sieve and keep it aside. 2. Whisk butter to a nice fluffy consistency. 3. Add both sugars and condensed milk to the white butter and whisk it all together with a hand whisk. 4. Slowly add the flour ( maida ) mixture . Fold it together. 5. Add soda slowly to the mixture to get the ribbon consistency. You might need to add lesser than the prescribed amount above. 6. Fold all the contents with a soft hand. 7. Line your cake tin with a butter paper glazed with some white butter. 8. Pre- heat the oven and bake the cake for 30 - 4...