Our Favourite Recipes

Ingredients for Chole 250 gms Chick peas soaked overnight Salt to Taste For the Potli 1 sachet of tea leaves 5 - 6 cloves 10 pepper corns 2 badi elaichi 2 small elaichi 1 inch piece of cinnamon. Make a potli of all these ingredients or place it in a tea infuser. Method Boil soaked peas with double the water. 500 ml approx. Add the masala potli and salt Cook in a pressure cooker till Chole are cooked. For Masala 250 gms Onions 125 gms tomatoes 2  inch ginger paste 50 gms Anardana 3 tsp Jeera 1tsp red chilli powder 1 tsp dhania powder Everest Chole masala about 25 gms ( 2 tbsp) Oil for chaunk 1tbsp Ghee Method 1. Roast anardana and 2 tsp jeera on a tava. Grind and sieve this masala and keep aside. 2. In a big kadhai add oil, 1 tsp jeera, onion, ginger and saute till golden brown. 3. Add haldi, dhania, mirchi, chole and cook for a few minutes. 4. Add tomato puree and cool till it leaves oil. 5. Remove the potli from chole and strain the ch...

This is an excellent digestif ( non alcoholic) :) Ingredients 15 number Magai Paan leaves washed well 1 tbsp dhania daal 2 cloves 2 tsp gulukand 1 pinch of chaman bahar ( paan khushboo) 2 elaichi 1 glass of milk some ice Method Churn all ingredients in a mixer grinder and mix well. Sieve and serve in shot glasses .

Ingredients Round brinjals sliced about 250 gms 3 medium onions diced 1 tsp chilli powder 1 tsp dhania powder 1 tsp rai 1/2 tsp haldi 1 sprig kadhi patta 1 tsp tamarind paste 1/2 tsp jaggery 1/4th tsp Hing 1/4th tsp sambar powder Oil for chaunk Method 1.Add a 2 tbsp of oil in a pan. 2. Add hing, rai. kadi patta,  onions and saute for some time. 3. Add brinjals. 4. Add chilli powder, haldi , dhania powder 5, Mix properly and cover. 6. Cook till done. 7. Add 1/4th tsp Sambar powder 8. Add the tamrind paste and jaggery. 9. Saute for a few minutes and serve hot.

Ingredients For saag 2 bunches of sarson saag 1 bunch of Palak saag 1/2 bunch bathua saag Wash properly and boil in water in an open pan. Add a pinch of salt and sugar to retain color. Cool for some time. Churn in mixer grinder into a paste or you can chose to " ghotna" with hand. For the Chaunk 3 onions chopped finely 1 inch ginger + 8 to 10 cloves of garlic - ground to a paste 3 tomatoes pureed Ghee  - 1 ladle full Chilli powder - 1 tspn Jaggery - 1 tspn Ajwain  - a pinch green chillies - 3 to 4 in number into a paste. Method 1. Add a ladle full of ghee in a pan \ kadhai. 2. Add jeera, onion, ginger garlic paste and ajwain. 3. Cook till golden brown. 4. Add chilli powder 5. Add tomato puree and cool till oil separates out. 6. Add sag which is now cool and in a paste. Add green chillie paste. 7. Add little jaggery. 8. Add a little makki atta if you think the saag is thin. This is called AALAN. 9. Add salt  to taste, 10. Boil f...

Ingredients For the dry Masala 1 tspn whole corainder 1 tspn Jeera 1/2 tspn Shah jeera 6 cardamoms 2 Big elaichi 8 cloves 1/2 tsp pepper 1 star anise Method Roast all these ingredients in a pan. Grind in Mixer and sieve the masala. Keep aside. For Kaju Paste Handful of Kaju 3 tspn Curd 2 Tsp Malai Water to boil Method In a pan boil some water. Drop the handful of kaju. When the cashewnuts start floating remove and dunk them in some cold water. Take the cool cashews and add the curd and mail. Churn in a mixer to make a thick smooth paste. For the Gravy Ingredients 3 onions paste 1 tbsp garlic paste 1 tbsp ginger paste 3 tomatoes in a paste 2 tbspn chilli powder 1 tsp haldi 1 tspn dhania powder 1 tspn dried masala ( first recipe) Cashew paste ( mentioned above) Juice of half a lemon Butter 2 tbspn Oil 2 tbspn Method 1. In a kadhai add the butter and oil. 2. Add the onion garlic and ginger. Fry till golden brown. 3. Tip in all the dri...

Ingredients For the covering 250 gms Maida salt to taste 1/4th cup Oil  A little more oil for frying Few grains of Sugar Juice of 1/2 lemon For the filling 4 boiled and mashed potatoes Salt to taste 1 tsp Red Chilli powder 1/4th tsp Bhuna jeera Amchoor to taste Method for covering 1. Take a tsp of oil and add a few grains of sugar to it. Add juice of half a lemon and whisk this all together. 2. Tip in the maida and knead this to a stiff dough. 3. Roll out think chapatis. Fir the filling Mix all the ingredients and keep aside. To make the samosa 1. Roll the dough into a chapati 2. Keep the filling on one side. 3. Roll the dough. 4. cut pinwheels 5. Fry till golden brown. 6. Serve hot.

Ingredients 1 grated coconut 1 l of full cream milk 10 tspn Sugar Saffron strands Handful of chopped nuts 1 tbsp ghee Method 1. In a Non stick pan add boiled milk and grated coconut. Let it cook till it is reduced. Takes about 20 - 25 minutes 2. Add ghee and roast it all together to give some color and flavor to the coconut. 3. Add Sugar and cook for a few minutes. 4. Ensure the mixture leaves sides and comes together in the non stick pan. Should resemble khoya consistency. 5. Now set the mixture on a greased plate \ pan and garnish it with nuts. 6. Cut into pieces and refrigerate.

Ingredients For the Wada  500 gms Urad dal soaked in water for 4 to 5 hours and washed. Baking powder few pinches of Hing dissolved in a cup of water Garnish Jeera powder Red chilli powder Salt  Chat Masala For Gujiya Filling Green chillies, Chopped Ginger  Chopped Cashewnuts Chopped raisins. For Curd Fresh set curd. 1 tsp Sugar Salt to taste Whisk them all together and use to serve. Method 1. Wash the soaked urad dal well. 2. In a mixer grinder , add dal, a tspn of hing water and 1/4th tsp baking powder. Grind in to a very fine batter. 3. The batter should be super smooth. Gujiya  If you would like to make dahi gujiya instead of the wada. Chop cashewnuts, raisins, green chillies, ginger and keep aside. Method To fry the wada \ gujiya 1. Keep a cup of water with some oil handy. 2. Heat enough quantity of oil for frying the wadas in a kadhai. 3. Wet hands with the water and oil mixture. 4. Place a little batter on h...

Ingredients Raw Mangoes cut into pieces Ziploc bags Method For the time of the year when raw mangoes are not available, cut them into thick slices and freeze them in a ziploc bag. They stay fresh for a few months. Make mango chutney, dal or smack it over your bhelpuri in non mango season.

Ingredients 1 Kg Carrots ( red winter carrots) - cut into long 1 inch pieces. 1 Kg cauliflower - separated into florets  1/2 kg turnips - cubed  1/2 liter Mustard Oil  30 gms Rai 30 gms Chilli powder 3 tablespoon salt ( or to taste) 1 tsp Haldi 1 Small Cup Vinegar 400 gms of Jaggery  5 Number Onions 25 gms ginger 1 whole peeled garlic pod Method Previous day ( evening) 1. Wash and dry all the vegetables on a cloth. 2. Heat the 500 ml mustard oil and cool. 3. Soak the jaggery in vinegar and keep aside. Next day 1. Make the ginger garlic paste and keep aside. 2. Grind Onions into a paste in a mixer grinder. 3. Take two ladles of the cooled oil and stir fry vegetables in a kadhai. Ensure you do not cook the vegetables. They should be kacha kacha. 4. Add 2 more ladles of oil and cook the onions and ginger garlic paste, till golden. Keep it aside to cool. 5. Once the vegetables and onion garlic ginger paste has cooled down, mix the paste wit...

Ingredients 1 Cup soaked sabudana. Soak the sabudana in just about enough water for 5 to 6 hours. 1 Cup roasted Peanut coarsely ground. 4 green chillies chopped 1 boiled potato cut into pieces ( optional) 1 tsp Red Chilli powder Salt to taste 1 tsp Jeera  1 tsp Sugar 1 Tbsp Oil 1Tbsp Ghee Method 1. Take soaked sabudana in a plate. Mix it with powdered groundnuts and Chilli powder and keep aside.  2. Heat Oil and Ghee in a kadhai. 3. Add jeera 4. Once jeera splutters add the sabudana mixture. 5. Add few drops of water. 6. Cover the khichdi till the sabudana turns translucent. 7. Sprinkle sugar and serve hot with curd.

Ingredients 5 long purple thin brinjals ( lambe baingan) Slit the Brinjals longitudinally keeping the head intact. Keep in water. 1/4  tsp ajwain 1/2 tsp Chilli 1/4 tsp Haldi Salt to taste 1/4 tsp Amchoor powder 1 tbsp    Oil  Ingredientss 1. Take non stick pan, heat oil, add ajwain, add haldi, mirchi. 2. Tip in the brinjals. 3. Add salt 4. Cover the brinjals on low flame and don't add water. 5. The brinjals will be ready in 5 minutes. 6. Add amchoor powder , stir for a few minutes. 7. Serve hot with paranthas, rice or chapathi. Note - brinjals should be fresh and thin skinned.

Ingredients 250 gms Arbi (colocasia ) Boiled, peeled and cut into roundels. 1/ 4th tspn ajwain 1/2 tspn Haldi 1/2 tspn Chilli Powder 1/2 tspn Dhani Powder. 1/2 tspn Amchoor powder Salt to taste 2 tbspn  Curd 1 ladle Oil Method 1.  Heat oil in a kadhai. 2. Add ajwain, haldi, mirchi,dhania, powder and salt. 3. Immediately put arbi in it. 4. Fry for a while so that the masala gets coated over the arbi. 5. Add 250 ml water and b ring to a boil. 6. After 5 to 7 minutes. Take 2 tbsp curd and add amchoor to it. Pour this mixture to the arbi. 7. Boil for two minutes. Enjoy with roti, parantha.

Ingredients 4 tbspn Oil  250 gms Fresh Amla  ( Gooseberry) 1 tbsp Saunf ( dar dara pissi hui )  1 tbsp  haldi 5 to 7 slit  green chillis  Salt  Method 1. Keep a colander on boiling water. Keep Amlas on it. Steam them and deseed. 2.  Wash and dry the green chillis on a towel.The spicier chillis work best :D 3, Heat some oil in a pan. ( Tel pyaar se dalna ;)  4. Add  amla  and cut chillis. 5. Add haldi and salt according to taste. 6. Add the saunf coarse powder.  Cool and store in fridge.

Ingredients Jelly Custard Vanilla Sponge Cake Fruits Orange juice. Vanilla ice cream \ Whipped Cream For Jelly 1 Packet of your favorite flavoured Jelly Water as per the instructions on the jelly box 1 tspn Sugar Method 1. Add hot water to the jelly mixture along with the sugar and set it in a glass bowl in which you will serve the trifle. For Custard 500 ml Whole Milk 1/2 Cup Malai Custard powder 1. Boil the milk with malai 2. Add 5 tbspn of Sugar 3. Put three tbspn full of custard powder ( Brown and Polson) in small bowl of milk. Mix the custard  powder well. 4. Now pour this mixture to the hot milk and malai. 5. Cook till you get a thick consistency custard.Keep stirring or it will burn :) 6. Cool and pour over the set jelly. To complete the trifle 1. Spread Vanilla Cake pieces on the custard. Pour a little orange juice over the cake pieces. 2. Cover the cake with some fresh and tinned fruits. Mangoes, grapes, cherries, tinned pineapple, ...

Ingredients Bananas Apples Demerara sugar 1 Tbspn of butter Pinch of cinnamon powder. Method 1. Slit bananas and apples into long pieces. Sprinkle some cinnamon powder. 2. On a griddle add the butter and sugar. 3. Place the cut fruits and grill them for a few seconds on each side. 4. Serve hot with Vanilla icecream :)

Ingredients 1 Cup Rawa ( semolina ) 2 Cups Ghee 3 Cups Sugar 4 Cups Water Elaichi powder Almond  slivers, raisins and pistachios chopped. Method 1. Take 2 cups of ghee and roast the rava till golden brown. 2. Add 4 cups of boiling water. Cover for 5 minutes 3. Add sugar and cook till sugar melts. 4. Add elaichi powder and nuts and serve hot.

Ingredients 125 gms Paneer cubes 1/2 cup of three colored bell peppers 2 tspn soya sauce 1 tbspn chilli sauce 2 tbspn Tomato sauce 5 green chillies slit lengthwise 5 flakes of crushed garlic 1/4th tspn Sugar 1/4th tspn pepper 1/4th tspn salt For batter 2 tbspn cornflour 2 tbspn maida 1/2 tspn salt 1 tspn of olive oil Water to make batter of thick pouring consistency. Method 1. Dip paneer along with pepper pieces in the batter and fry pakodas. 2. Keep these aside. 3. Heat two tablespoons of olive oil,, fry green chillies and garlic. Add salt, pepper and sugar. 4. Add all sauces along with 2 tbspn of water. 5. Add fried paneer pakodas to the sauces. 6. Mix well and serve HOT.

Ingredients Chopped starwberries 1 cup. Chopped paneer pieces 1/2 cup Cubes of cheese. 2 nos Juice of one lemon Olive Oil 1 tbspn honey 1 tspn  Pepper powder - 1/4 th tspn Green chillies - finely chopped 1 nos. Salt to taste. ( remember there is cheese) so adjust accordingly. Method 1. Make a dressing of honey, pepper , lemon juice, green chillies. 2. Just before serving sprinkle the dressing over the cheese, paneer and strawberries, and serve chilled. 3. Mix only when it is time to serve.

Ingredients 1 tbspn soaked rice drained and made into a coarse powder. 250 ml milk Few strands of saffron 1/4 tspn Elaichi powder 3 tbspn Sugar Method 1. Mix rice powder with little milk. 2. Put rest of the milk to boil. 3. Slowly add the rice and milk mixture to the rest of the milk. 4. Add saffron strands. 5. boil till you get a kheer like consistency is achived and the rice is cooked properly. 6. Add elacihi powder. Add sugar. 7. Boil for two minutes till sugar melts. 8. Cool in refrigerator and serve in shot glasses with chilled rasgullas.

Ingredients Bread slices Salted Butter Cheese slices Green chilli finely chopped Finely chopped garlic 2 cloves Oregano and chilli flakes to taste. Home Tomato Ketchup ( preferably Heinz) or hot and sweet ketchup if you like it hot. Method 1. Apply butter on the bread. 2. Place cheese slice on the bread. 3. Place one or two tiny pieces of garlic and chilli. 4. Sprinkle some oregano and chilli flakes. 5. Add  a little ketchup. 6. Bake till the bread is golden cripsy and melted cheese. 7. You can also make this over a grilled pan.

Ingredients 1/2 cup of finely chopped broccoli 1/2 cup of finely chopped bell peppers ( red , yellow, green) A small cube of grated cheese. Add more if you like ;) A small cube of grated paneer. 1/4th tspn pepper powder 1/2 tspn oregano 1/4th tspn chilli flakes \ chilli powder Finely chopped 1 green chilli Finely chopped herbs of your choice. Coriander works best. 1 onion finely chopped 2 cloves of garlic finely chopped. Salt to taste. Method. 1. Mix all chopped ingredients together. 2. DO NOT Cook. Add salt right before you make the parantha. 3. Make whole wheat dough for parantha with salt. 4. Roll out two chapathis. 5. Smear with little olive oil. 6. Spread the mixture over one chapathi. Leaving half inch on the sides. 7. Place the second chapathi over it. Seal edges with a fork. 8. Cook on a tava using olive oil till crisp. 9. Serve hot with white butter and curd or ketchup.

Ingredients 1 Cup maida 1 Tspn yeast 2 Tspns milk 2 Tspns sugar a pinch of salt 1 Tspn chilli garlic and ginger paste  1 Tbspn Olive Oil 1 Tspn Melted Butter. 1 tspn baking powder. Method 1. In a glass bowl sieve maida, baking powder, pinch of salt thrice. 2. Take warm milk, add sugar to it, add yeast and let ot prove for 10 mins. 3. Make a well in the maida add butter Oil, chilli garlic and ginger paste.  4. Add yeast mixture and knead a dough. 5. Leave it for 30 - 40 minutes. Till the dough doubles in size. 6. Bake bread at 180 degrees in any shape you like. 7. Remove the bread. When at room temperature, churn it in a mixer grinder. Sprinkle the bread crumbs on a tray. 8. Let the crumbs dry in the open ( for about a day). 9. Use these as you like. Stays good for 6 months :)

Ingredients  500 gms of Mango pulp 300 gms of Sugar 30 gms liquid Glucose Method 1. Churn all ingredients in a mixer. 2. Microwave for 3 minutes at High. 3. Take out the mixture, stir and place in the microwave for 2 more minutes. 4. When hot store in a glass bottle. Don't cover lid. 5. Store in a cool dry place or in a refrigerator. 6. No need to add color or preservatives. * Note - You can use any fruit of your choice like granny smith apples, strawberries.  For oranges, segments should be deseeded and the cover should be removed alongwith the juice of oranges. 

Ingredients Juice of 15 lemons. Should be around 1 glass full. Don't squeeze the lemons to hard or the juice will turn bitter. 3 glasses of sugar A few drops of lemon essence. A few drops of color ( totally optional) Method 1.  This Squash  requires double boiling. Place a large pan on top of another pot with boiling water. 2. Add lemon juice and sugar to the pan. 3. It takes 10 minutes for the sugar to melt. 4. Once the sugar melts add essence and color and pour into a dry glass bottle. Cover when cool. 5. Don't keep it on fire \ cook for too long or the sugar will solidify. This squash has no preservatives and lasts for a year. * For grape squash add 1 glass of sugar and 1 glass of grape juice. Use Tonovin instead of essence. * For Pineapple squash 1 glass of pineapple juice, 1 glass of sugar and 1 tspn pineapple essence. Add half a lemon juice. * Make orange juice same as pineapple You can use the lemon squash to make your favourite mojito too! ...

Ingredients 250 gms Maida 1 tspn baking powder 100 gms sugar powder 1 tspn Vanilla essence Pinch of Salt 150 gms Chilled White butter 1 tbpsn water 2 tbspn Cocoa Method 1. Pre heat the oven for 10 minutes at 180 degrees. 2. Sieve maida, salt , baking powder thrice. 3. Make a well of the dry ingredients in a bowl. 4. Add sugar vanilla and water. 5. Chilled butter cut into pieces. 6. Mix it with maida. 7. Kneading with a light hand to make a dough. 8. Divide the dough into 2. 9. To half of the mixture add cocoa with a little butter. 10. Make two rolls and intertwine the roles lightly. 11. Cut into coins. Press and bake at 180 degrees for 10 minutes till light brown. The biscuits will be soft when you take them off the oven. Butter hardens as it cools.

Ingredients 250 gms Dried Apricots 4 tspn salt 30 gms Almonds 30 gms raisins 30 grams dried dates ( chuara) 30 gms unsalted pistachios 1 tspn ginger powder ( saunth) 1 tspn jeera 1/2 tspn garam masala 100 gms jaggery 4 tspns Vinegar 1/4th tspn kala namak 750 ml water Method 1. Soak the apricot overnight in 750 ml of water overnight. 2. Boil in the same water for 15 minutes. Cool and remove pits. 3. Mash and pass the pulp through a fine sieve. 4. Add gur \ jaggery to the pulp. 5. Cook till creamy. 6. Blanch the nuts and raisins. Chop dates and mix the remaining ingredients together and bring to a boil for 5 minutes. 7. Cool and pour into a dry container.

Ingredients 500 gms of grated green raw mango \ Granny smith apples also work fine :) 120 ml water 1/2 tspn of ground cloves 4 bay leaves 60 gms of Chuara ( dried dates) 60 gms raisins 1 tspn lal mirchi powder ( red chillies) 30 gms unsalted pista 100 ml brown vinegar 230 gms Sugar 2 tbspn of lime juice Method 1. Take a thick bottom kadhai. 2. Put all ingredients except lemon juice. 3. Boil till a shine comes on the fruits and sugar dissolves completely. 4. Add lime juice  5. Store in a glass bottle. Cover only once it cools.

Ingredients 100 gms Cashewnut powder 150 gms Icing Sugar Few drops of Almond Essence 4 tbspn Sugar 4 Tbspn Water 1 tspn Butter Method 1. Bring to a boil the sugar and water.  2. Turn the gas off and cool the syrup a little. 3. Add Cashewnut powder. 4. Add icing sugar 5.Add essence 6. Knead to a pliable dough 7. Sprinkle some sugar powder on the working board and make a round ball. Roll a chapathi. 8. With a help of a rolling pin cover the cake with the marzipan. Note - If you like bitter taste of almonds you can use almonds instead of cashews. You can add any color to the dough. You can add more icing sugar to make a stiff dough. This can be used to make roses, animals, or any desired shape with the marzipan.

Ingredients  3 kgs Rajapuri Mango Peel and grate the mango. The grated pulp should be 2 kgs. 2 kg Sugar  300 gms Salt 1 Tbspn Kalonji 1 Tbspn Dana Methi 1 small cup Mirchi powder 1 handful whole saunf 1 tspn haldi Method 1. Mix the pulp, sugar, salt , kalonji, methi, mirchi, haldi saunf together. Leave it for around 2 hours. The sugar will melt in the juice of the mango. 2. After 2 hours put all ingredients in a thick kadhai. 3. Boil for 5 to 10 minutes, till a shine appears on the mangoes. 4. Don't cook for too long. The mixture should be liquidy. 5. Store in glass bottles. 6. Don't cover the glass bottle till the chutney cools down.

Ingredients 500 gms dhania dal 500 gms badi saunf 2 cups nariyal powder 100 gms khus khus 100 gms Supari wafers ( optional) 1 tspn kala namak 1 cup sugar powder 2 tspn chaman bahar powder or khushboo  50 gms jeshtmadh ( liquorice \ mulethi ) powder  2 to 3 tspns Ghee 1inch cinnamon stick 25 grams  dried rose petals Method 1.  Take one tspn ghee in a kadhai. Roast Dhania dal till light brown. Remove it from the kadhai. 2. In the same way roast saunf, nariyal powder, khus khus, supari wafers and keep aside . Each separately. 3. When cooled grind all ingredients coarsely except supari wafers. 4. Add kala namak, sugar powder, chaman bahar, mulethi powder and mix properly. 5.  You can also add dry petals of roses and one inch stick of cinnamon powder. Store in a dry container.

Ingredients Large Chillies - 4 in nos. Cut lengthwise and deseed. Rub the chillies with a mixture of salt, amchoor and a little oil from inside. 4 Medium boiled potatoes 1 large finely chopped Onion 2 cloves finely chopped Garlic  1 tspn  Rai  Pinch of Haldi 1 tspn Mirchi 1 tbson Oil for seasoning Handful of Coriander leaves  Pinch of sugar Amchoor powder to taste For the filling 1. Heat Oil add rai, garlic onions and fry till golden brown 2. Add masalas ( haldi, mirchi, amchoor,salt and pinch of sugar) 3. Add potatoes and saute for a minute 4. Cool the mixture. Batter 1 Cup Besan 1 tspn hot Oil  1 pinch soda Juice of half a lemon A pinch of Haldi Water to make batter Method 1. Take hot oil , add soda and lemon juice to it and whisk. 2. Add water to besan, add salt and make a pakoda like batter. 3. Add the lemon oil mixture and whisk it till light. Method for frying 1. Heat oil in a kadhai 2. Fill the large green chilli...

Ingredients 100 gms Fresh Nestle Full cream. ( You can use Amul too ) 50 gms thick Malai ( Cream from fresh full cream milk ) 2 Tbspn Condensed Milk Cut Preseved pieces of Pineapple  Cut Preserved pieces of Strawberry 1/2 fresh Banana 1/2  fresh Mango Peeled orange wedges 2- 3 in nos Juice of One Orange You can also use grapes, kiwi, Cherry. Do not add Papaya, Chickoo or Guava as they will turn cream bitter. Method 1. Churn Malai, Cream and condensed milk once in a mixie. 2. Add fruits and orange juice. 3. Chill and serve 4. Add sugar if you like your cream sweeter. Quickest dessert ever.