Our Favourite Recipes

Ingredients 1/4 cup of dried peaches and apricots ( adjust according to your liking) 1 tetra pack Nestle Cream 2 Tbspn Malai ( fresh Cream ) 2 Tbspn Condensed Milk ( according to taste) 2 tbsp sugar Method 1. Churn malai and condensed milk, fruits sugar and cream in a mixer grinder. 2. Freeze and eat ice cream!

Ingredients 1 tetra pack Nestle Cream 2 Tbspn Malai ( fresh Cream ) 2 Tbspn Condensed Milk ( according to taste) Pulp of 1 custard apple ( sitaphal ) Method 1. Churn malai and condensed milk, sitaphal  and cream in a mixer grinder. 2. Freeze 3. Enjoy natural sitaphal icecream 

Ingredients 1 tetra pack Amul Cream 2 Tbspn Malai ( fresh Cream ) 2 Tbspn Condensed Milk ( according to taste) Pistachios and almond slivers for garnish Segments of 2 oranges. 2 tbsp orange juice Method 1. Churn malai and condensed milk and cream in a mixer grinder with 2 tbsp orange juice 2. Add orange segments , Add pistachio and almond slivers. 3. Cool in refrigerator enjoy this dessert in a jiffy.

Ingredients 1/2 l milk 5 tsp sugar 1 tbsp chopped unsalted pistachios Segments of 2 Oranges with cover removed. Method 1.  Boil milk till it is reduced to half. 2.  Add sugar 3.  Cool and churn in a mixer. To make a smooth kheer 4.  Add pista and orange segments 5. Serve cold

Ingredients 500 gms Maida 1/2 cup oil for mohan Salt to taste 1 tsp Ajwain 1 tsp ghee Water for kneading Method 1. Mix the oil, ghee with Maida, salt and ajwain till it all comes together. Bread crumb dough stage. ( Mutthi ban jaye). You may have to add a little more than 1/2 cup of oil sometimes. 2.  Knead well. The dough should harder than chapathi consistency. 3. Let dough rest for 10 minutes 4. Make small balls, roll small puris, pierce with fork and deep fry till golden brown. Note : Replace ajwain with pepper powder. You can also insert a pepper corn on top of the mathri for garnish. Left over mango pickle masala make excellent achari mathri. Balance the salt as per the achar. You can also make jeera and kali mirch mathris Or plain mathris Relish with mango achar or chunda

Ingredients 100 gms green chillis 1 tsp mustard seeds ( red rai) + 1/4th for tadka 1 tsp dana Methi (fenugreek seeds) 3/4th tsp Kalonji 1 tsp Jeera 1 tsp whole dhania seeds 1/4 tsp hing (asafoetida) 1/2 tsp haldi 1 tsp sea salt or to taste Juice of 1 lemon 1 tsp vinegar 4 Whole red chillis if the green chillis are not too hot 3 tbsp Oil 1 tsp Pepper corns 1/ 4th tsp ajwain 10 cloves of garlic 2 inch ginger chopped Method 1. Wash dry and chop green chillis. 2. Roast all the dry spices along with salt in a kadhai 3. Cool till room temperature 4. Grind this in a mixer 5. Heat some oil and add hing and rai 6. cool oil and mix a little oil with masala 7. Add all the fresh ingredients ( chillis, ginger, garlic) to the masala. 8. Fill in a bottle. 9. Pour the remaining oil , lemon juice and vinegar. 10. Keep in Sun for one day. 11. Enjoy with Paranthas after 3 days.

Ingredients 1 liter milk 3 tbsp Basmati Rice soaked for 15 mins 1/2 Vanilla Pod or a few drops of  vanilla extract 3 Tbsp Sugar for Caramel 2 Tbsp Sugar additionally 1 tsp butter 2 tbsp condensed milk 1 tetra pack Amul cream Method 1,  In a pan take milk and add the vanilla pod to it. 2.  Add soaked Basmati rice and cook till rice is done. 2.  Remove the vanilla Pod once the milk changes color and extract vanilla from the pod and add it to the boiling milk. 3. In another pan caramelize 3 tbsp of Sugra. 4. Add butter and stir well 5. Add the caramel to the kheer 6. Add condensed milk, cream and add additional sugar sugar if required. 7. Cool the kheer and then churn it in a mixer grinder. 8. Chill in fridge and serve

Ingredients 1 cup besan 1 cup ghee 1 cup finely chopped nuts ( pista, badam, kaju) 1 cup cream ( 1/2 cup amul , 1/2 cup malai) 1 cup grated coconut freshly grated 2 cups sugar 4 Cardamom powder Method 1. Dry roast besan 2. Till it gets fragrant 3. Add ghee and all ingredients 4. Stir continuously 5. Add cardamom powder 6. Cover a tray with butter paper \ parchment paper and grease it with ghee 7. When the ingredients come together as a ball in kadhai place it on tray. 8. Let it cool and cut into pieces. 9. Enjoy :)

Ingredients 100 gms Ker 100 gms Sangri ( Wash it well) 2 ladles of oil 1 and 1/2 tsp Red Chilli Powder 1 and 1/2 tsp Dhania Powder 1/2 tsp Haldi Powder 1/4 th tsp hing 1 and 1/2 tsp Jeera A handful of Kaju Kishmish soaked in milk 1 and 1/2 tsp Amchoor Powder 2 tbsp curd Chopped coriander for garnish Method 1. Soak Ker and Sangri for 6 to 7 hours in water. Ensure you wash them well at least 3 times. 2. Wash it 10 times in free water 3. Heat oil 4. Add Hing, Jeera, Dhania powder,Haldi, Mirchi, powders 5. Tip in the Ker Sangri and add salt to taste. 6. Add a little water and cook for 15 minutes in a kadhai 7. When done the oil will come up. 8. Add kaju kishmish milk and stir it in 9. Add amchoor powder and curd. 10. Stir well 11. Cover and cook for 5 more minutes 12. Add choppped coriander as garnish. 13. Serve it with Pooris Note - The Ker Sangri doesn't spoil so you can carry it as a train lunch \ dinner too!

So it is Ganesh Chaturthi and the one thing I miss when I am away from home are Ukdiche Modak or steamed rice modaks. For the dough 1. Rice flour - 1 cup 2. Salt - to taste 3.Ghee - 1 Teaspoon 4. Water- 1 and 1/2 cups of water Boil 2 cups water in a pan. Add Ghee and Salt. Add the rice flour. Make a nice dough and cover it with a lid. The dough should be warm when you make the modaks or they would crack. For the filling 1. One grated coconut 2. Jaggery - 1 cup 3. Nutmeg powder - 1/4 teaspoon 4. Elaichi or cardamom - 2 nos  crushed into powder Take a pan. Cook the coconut and jaggery well. add the nutmeg powder and elaichi powder. Leave to cool. Now take the warm dough. Grease your palm with a little ghee. Make a flat round disc with the dough. Fill a little filling. Close the ends to make modak shape. ( I am not that great with making them, so I prefer making round balls) Steam in a steamer for 10 to 12 minutes.