Our Favourite Recipes

Ingredients 2 cups wheat flour Dried Methi leaves - a handful 1 tsp bhuna Jeera powder 1 tsp red chilli powder 1/2 dhania powder 1/2 tsp haldi powder 1 tsp sesame seeds 1 tsp sugar powder salt to taste 1 tsp chat masala juice of half lemon oil for dough as well as to fry Water for dough 2 tbsp besan. Method 1. Mix all ingredients and knead a hard dough ( puri dough) using water. 2.  Roll out puris and deep fry in oil. 3. Serve with potatoes sabji or pickles for breakfast.

Ingredients 1 cup of rawa ( semolina) 1/2 cup of ghee Tinned Pineapple juice 2 cups 1 cup water Pineapple pieces from he r e or tinned pineapple chunks. 1 cup sugar Method 1. Heat ghee in a kadhai and add rawa. 2. Roast till brown. 3. Keep stirring. 4. Add boiled water and mix thoroughly and cover for two minutes. 5. Now add the pineapple juice and keep stirring it. 6. Add sugar and stir and cover it till the sugar melts. Make sure that the rawa is nice and soft and fluffy like upma. 7.Add pineapple chunks and serve hot.

Ingredients 2 Tbsp of Lemon Squash . ( Look up  Lemon Squash   recipe here.) 10 to 15 mint leaves Chilled lemon soft drink like Limca or Soda. Method 1. Muddle the mint leaves in a glass. 2. Add two tbsp of squash. 3. Add soda or Limca. 4. Served with ice. For the pineapple mojita. Add 1/2 cup pineapple juice to the recipe above along with the soda.

Ingredients 1 cup Long grained rice ( basmati). Washed and soaked for 15 minutes 2 tbsp curd 1/2 cup of green peas 1 potato diced into cubes 2 onions chopped 1/2 tsp haldi Salt to taste 1 tsp red chilli powder 1/2 tsp garam masala ( optional) 2 Cups of water 2 tbsp ghee 1 tsp jeera few sprigs of fresh mint leaves. (optional) Method 1. In a pressure cooker add 2 tbsp ghee 2. Add jeera, fry onions till golden brown. 3. Add peas and potatoes and saute for a few minutes 4. Add mirchi and rice. 5.. Add salt to taste and saute for a few minutes. 6. Add curd and mint leaves. 7. Add water and mix well. 8. Give 2 whistles in the cooker. 9. Serve hot with cucumber raita and mint chutney.

Ingredients 4 green chillies 1 small cup of roasted groundnuts coarsely grounded A bunch of coriander leaves 8 cloves of garlic salt to taste a little oil for tempering 1 tsp Jeera Pinch of hing Method 1. Take 1/4 th tsp of Oil. Add hing, jeera, chillies and garlic. 2. Fry for a minute 3. Take the mixture in a grinder and add roasted groundnut powder and coriander leaves into a coarse mixture. 4. Add salt to taste 5. Take 1 tbsp of oil in a kadhai. Saute the mixture for a few minutes and serve with bhakri.

Ingredients 1 and 1/4th cup of cashew nut powder 1/2 cup sugar powder 15 ml of liquid glucose. Use 3/4th cup of sugar if glucose is not available. 1 tbs ghee 1/4th tsp of elaichi powder hot milk Method 1. Take a non stick pan. Add all ingredients. 2. Cook till the ingredients round up into a ball. This will take 5 to 7 minutes. 3. Roll it flat and cut diamonds or burfi. Adjust the thickness as per your liking. 4. Brush a little hot milk. 5. Cut pieces and store in an airtight container.

Ingredients For the batter Take 1 cup besan Salt to taste pinch of soda 1 tsp of oil Water to make a thick batter Pinch of Haldi For the filling 4 big boiled potatoes. Break them into chunky pieces only once they turn cold. 1 large onion finely chopped 2 green chillies 3 cloves of garlic finely chopped Haldi 1/4 tsp Red Chilli powder 1/4 tsp ( optinal) 1 tsp sugar Juice of half a lemon 1 tsp mustard seeds ( rai) Coriander leaves a handful ( chopped) Method 1. Heat 1 tbs of oil 2. Add rai and onions and garlic fry for a few minutes. Till they turn translucent 3. Add haldi, mirchi potatoes, green chillies, salt to taste 4. Fry for a minute or two. Till all ingredients mix. 5. Turn the fire off and add lemon juice and sugar. 6. Mix well and let the filling cool. Method to make Vada 1. Make potatoes filling balls. Dip in besan batter and fry in hot oil till cooked. 2. Serve hot with pav and garlic chutney. Garlic Chutney Recipe 4 to 5 kashmiri w...

Ingredients 8 Slices of large bread 4 large boiled potatoes a handful coriander leaves 2 nos green chilies . ( adjust according to taste) juice of half a lemon Salt to taste Filling Kaju, kishmish ( raisin) for filling. Oil for frying Method 1. Mash boiled potatoes and add coriander ,green chillies, salt and lemon juice. Mix well. 2. Chop the nuts finely and keep separately. 3. Take a bowl of room temperature water. Add salt to it, 4. remove the sides of the bread and dip in water and immediately squeeze water. 5. Take a ball of potato and insert a few nuts in the middle. 6. Cover the potatoes with wet bread and roll a nice ball. Fry the balls immediately. Don't keep them for too long or they will seep oil. 7. Deep fry in hot oil till golden brown and take it out on a kitchen towel. 8. Serve with sauce or mint Chutney.

Ingredients 1 big bunch finely chopped Methi ( Fenugreek leaves) approx 2 cups 1 tbs kasuri methi 2 cups wheat flour ( atta ) 2 tbs besan ( Chana dal flour) 2 tbs curd 1 tbs sesame seeds 2 tbs ginger garlic and green chilli paste. Salt to taste 1/2  tsp Chilli powder 1/2 tsp Haldi powder 1/2 tsp coriander seeds pounded 1/2 tsp jeera 1 tsp chat masala 1 tsp roasted cumin powder 1 tbs powdered Sugar Oil for cooking and 1 tbs for the dough Water to make dough Method 1. Mix all ingredients and knead a dough. 2. Roll out chapathis on a butter paper greased with oil. 3. Do not use partohan ( dry atta) 4. Cook on a tava \ gridle on both sides using a little oil 5. Serve hot with butter\curd.

Ingredients For the Bhajni ( Flour) 1 kg rice 1/2 kg chana dal 250 gm dhuli moong dal Method 1. Dry roast separately till you smell an aroma 2. Remove it from fire 3. Add 1 handful of coriander seeds ( raw) 4. Add 1 handful raw jeera Cool and get it grounded at a chakki mill For Thalipeeth 2 cups bhajni 2 small onions chopped 2 green chillies chopped 1 tsp chilli powder 1 tbsp sesame seeds 2 tbs curd 1 tsp sugar powdaer Half tsp haldi Dhania powder 1 tsp Salt to taste Method 1. Mix all ingredients together. Make dough with water. 2. Consistency of chapathi dough 3. Take butter paper our any paper grease it with oil. 4. Take a ball of dough, pat on the paper till a bhakri is formed 5. Heat a tava. Grease with oil. Place thalipeeth on tava. 6. Cook till golden Brown by adding oil. 7. Cook on both sides and serve hit v with chutney