Our Favourite Recipes

Ingredients 3 medium potatoes 1 sprig of Curry leaves 1/2 tsp rai 1 pinch of hing 1 tsp mirchi powder 1/2 tsp haldi powder juice of half  a lemon 1 tsp of sesame seeds 2 tbsp roasted groundnut powder Salt to taste a dash of sugar 2 tsp oil for tadka Method 1. Wash the potatoes and place them in a ziplock bag. Cook in microwave for 5 to 7 minutes until they are cooked. Cut into small pieces. Leave the skin on. 2.  Take oil in a non stick pan. Add hing, rai and curry leaves. 3. Dunk the cut potatoes into the oil. 4. Add masalas and cook for a few minutes. 5. Add sesame, sugar and groundnut powder. 6. Add the lemon juice and serve with hot rotis.

Ingredients 1/2 kg unripe red pumpkin ( kaddu) chopped into large pieces without the skin. 1/2  tsp dana methi 3 onions finely chopped 10 cloves of garlic 1 inch ginger chopped finely 1 ladle ghee 1/2 tsp haldi 1 tsp mirchi 1 tsp dhania powder ( adjust according to taste) 1 pinch of hing 1 tbsp kishmish ( raisins) 1 tbsp kaju ( cashewnuts) 1/2 cup dahi (curd) 1 tsp jaggery grated ( adjust according to taste) Salt to taste chopped coriander leaves for garnish. Method 1. Heat ghee and add daana methi, hing, onions, ginger and garlic. 2. Fry till golden brown. 3. Add masalas 4. Add raw pumpkin and salt. 5. Add kishmish and kaju. 6. Add a little water if you need to cook the kaddu. 7  Cook and cover till the kaddu is cooked nice and soft. 8. Add jaggery, dahi and amchoor. 9. Cook for 5 more minutes. 10. Add chopped coriander leaves and serve hot with pooris.

Ingredients 1 cup mixed dal Take equal amounts of broken black urad dal, chana dal and one handful of black eyed beans             (chavali \ rongi) to make one cup of dal. Water to boil ( 6 cups ) 1/2 tsp haldi 1 tsp mirchi 1 tsp jeera 1/4 th tsp hing 1 ladle ghee lemon sized ball of tamarind 1 chopped onion lengthwise Green chillis 1 or 2 chopped lengthwise Ginger 1 inch chopped lengthwise Method 1. Boil the dal add salt and six cups of water in a pressure cooker. 2. Slow gas after first whistle and cook for 15 minutes. 3. Open the cooker and remove 2 cups of water from the dal. 4. Soak the ball of tamarind in this. 5. Prepare tadka for the dal. Heat ghee, add hing, jeera , haldi, mirchi and put in the dal. 6. 1 to 2 more whistles of the pressure cooker after we put the tadka. 7. When tamarind is soaked strain the water through a strainer add onions, ginger and chillis to the dal and tamarind water. This is called mahni. 8. Eat ...

Ingredients 3 Medium potatoes peeled and cut into large pieces ( 4 pieces) One Cup Makahana 1/2 tsp haldi 1 tsp chilli powder ( add as per taste) 1 tsp dhania powder 1 cup fresh curd ( not sour) 1/2 cup mustard oil ( You can use any other oil if you don't like mustard oil) Salt to taste 1 glass water for gravy Method 1. Heat oil and fry potatoes till brown and cooked. 2. Remove them from the oil and fry makahanas. 3. Turn the gas off. 4. Put curd in the leftover oil and the masalas. 5. Turn the gas on and put makahana and potatoes in the curd. Add salt to taste. 6. Cook till oil comes above the vegetables. 7. Add one glass of water and cook for 5 minutes. 8. Serve with hot rice. Madra can also be made using cauliflower, kabuli channa, kaala channa , bhindi. arbi, amritsari badi. You can replace potatoes with any of the above ingredients.

Ingredients 250 gms boiled  and peeled Arbi 1/2 tsp Haldi 1/2 tsp Chilli powder or as per taste 1/2 tsp dhania powder 1/2 tsp amchoor 1/2 tsp ajwain 1/4th tsp chat masala juice of half a lemon salt to taste 1 ladle Oil Method 1. Boil and peel the arbi. Press with your palm. 2. Sprinkle all masalas and lemon juice. 3. Keep it aside for 10 minutes. 4. Heat oil  in a flat nonstick pan and shallow fry the arbi. 5. Cook for 10 minutes on low flame. Do not turn. 6. Flip them around after 10 minutes. The arbi should be nice and crisp 7. Serve hot with roti. Note - Use the smaller variety of arbi for better results.

Ingredients 1/2 kg deseeded dates chopped coarsely 50 gms whole pepper slightly roasted ( approx 3 tbsp) 50 gms jeera slightly roasted ( approx 3 tbsp) 1/2 kg sugar ( approx 2 cups) juice of 10 - 12 lemons Green Chillies  - as per taste (approx 30 if not hot) Ginger julienne - as per taste ( 4 inches approx ) Salt to taste -  2 level tbsp ( or to taste) Method 1, Mix everything together and store in glass jar.

Ingredients 4 cups rice  flour ( made from thick rice) 1 cup white butter 1 tbsp sesame ( til) Salt to taste Coconut water from one coconut ( Not the fresh coconut ) from the chutney wala coconut Enough Milk to knead dough Oil for frying Method 1.Add salt and sesame to rice flour. 2. Rub butter in, make it to a bread crumb like consistency 3. Add coconut water 4. Add a little milk to make dough. Should be a little harder than the chapati dough. 5. Rest for 10 minutes 6. Knead well and make thick ropes and cut into small pieces and stick the ends to make a small loop. 7. Heat oil and fry the kadboli . The oil should be hot when you drop them in and then cook on slow heat till crisp and cooked. 8.  Drain on a paper towel and store in an airtight container.

Ingredients 250 gms sabudana soaked overnight in just about enough water. 5 medium potatoes boiled and mashed 2 - 3 green chillis 1 tbs jeera salt to taste 2 tbs Roasted peanut powder Ingredients 1. Grind jeera and chillis together in mixer 2. Mix with sabudana and potatoes and salt. 3. Add groundnut powder. 4. Make a nice mixture. 5. Deep fry wadas till golden brown serve with groundnut and curd chutney. Chutney Ingredients 4 tbsp roasted groundnut powder 2 tbsp curd salt to taste 2 Green chillies 1/4 th tsp jeera 1 tsp sugar Method 1. Mix together in a mixer. Add water if required. 2. serve with wadas

Ingredients 10 to 12 whole lemons 250 gms sea salt ( not the iodine kind :) 1/2 cup ghee for later use Method 1. Arrange salt and lemon in alternate layers. The last layer should be of the sea salt. 2. Cover and keep this away for 3 months 3. After 3 months the lemons start looking like gulab jamun. ( Black round balls) 4. Take these out and wash in hot water and wipe dry. 5. Dip in pure melted ghee and remove from the ghee. Just coat it with ghee. 6.  Store in glass jars \ barni. 7.This pickle stays good for years! 8. A layer of salt may appear later. Remember that is not fungus just sea salt. 8. Great for digestion

Ingredients 1 kg thin skinned spotless lemon washed dried desseded and cut into 16 piecesgms salt 100 gms 1 tsp Haldi ( turmeric) Method 1. Mix all these ingredients and put it in a glass jar for one month. The lemon become soft. After one month Ingredients 1. 5 kg sugar Water enough to soak the sugar. About 1 cup 1 tsp black salt 1 tbsp roasted jeera powder 1 tbsp chat masala 1 tsp chilli powder Method 1. Take a big saucepan 2. Add water and sugar 3. Keep it aside till the sugar dissolves. 4.  Cook on a slow flame till sugar boils. 5. Add lemon pieces 6. Cook till you see a shine on the lemon pieces. 7. Sugar syrup should not be very thick. 8. Cool and add all masalas 9. Pickle is ready . Store once it is at room temperature.

Ingredients 1 Onion whole 4 to 5 cloves 1 bay leaf 500 ml milk 100 gms breadcrumbs 50 gms butter Thyme to taste or any other herbs of your choice. Method 1. Take milk in pan. 2. Take whole onion and wrap the bay leaf and pin it with cloves. 3. Tip it in the milk. Add herbs and breadcrumbs. 4. Bring the milk to boil. 5. Remove from fire. 6. Cool for 2 hours 7. Remove onion

Ingredients 1 kg raw mango grated 750 gms  jaggery + sugar 120 gms garlic 120 gms ginger juliennes 1/4 tsp dana methi 1/2 tsp kalonji 1/2 tsp fennel \ saunf 1/2 cup water 1 cup Vinegar Method 1. In a pan take half a cup of water and melt sugar and jaggery and vinegar 2. Add all ingredients and cook till 1 thread consistency of the sugar \ jaggery mixture is achieved. 3. Cool and store in bottles

Ingredients 2 cup maida 1/2 cup processed cheese 1/2 tsp baking powder 1 tbsp ghee 2 tbsp butter if you are baking the sticks instead of frying Salt to taste. shouldn't be too much since cheese is salty too. Oil for frying. * apply a little butter if you want to bake instead of frying. Cold water to knead the dough Method 1. Sieve maida, salt, baking powder together 2. Add ghee, grated cheese and rub thoroughly. 3. Add sufficient cold water to knead the dough 4. Rest for half an hour. 5. Roll into chapati cut into sticks and twist them a little. 6. Deep fry till golden 7. Variation - You can add chilli flakes, oregano, pepper to the above mixture if you like. If you want to add kasuri methi if you like. 8. You can also bake instead of frying after brushing it with butter.

Ingredients 2 cup fine rawa 1/2 cup ghee 2 cup sugar 1 tbsp water + 1 tbsp water 1 cup dessicated coconut 1 tbsp Malai (cream) Method 1. Roast rawa in ghee till you can smell that it its nicely roasted 2. Add coconut and roast 3. Add malai and roast 4. Make a syrup of sugar and water when it starts boiling switch it off. 5. Pour in rawa and stir. 6. Leave for 3 hours 7. Make ladoos

Ingredients 2 cup Kopra 2 tbsp Dalia  (roasted gram) 10 to 12 groundnuts 5 to 6 sticks of Curry leaves 1/4 tsp strong Hing Salt to taste 1 tsp sugar 1/2 tsp oil 1 tsp til Method 1. Take 1/2 tsp oil and roast dalia and curry leaves till dry 2. Add Kopra, groundnuts and til 3. Cool 4. Add chilli powder, salt and sugar 5. At  room temperature grind in a mixer 6. Enjoy with Idli, Upma.

Ingredients 1 kg raw mango cut into pieces 1/2 cup chilli powder 1 cup rai dal coarsely ground 1 cup salt 2 tsp Methi powder 2 tsp haldi 2 tsp hing 2 tsp rai ( mustard seeds) 500 gms oil 1/2 cup jaggery few Pepper corns Method 1. Mix all ingredients 2. Make a tadka of groundnut oil and pepper corns. 3. Pour the tadka over the mixture 4. Store in a bottle. 5. Enjoy with Parantha 

Ingredients 1 kg raw mangoes cut into pieces 1 packet Kapre Mango Pickle masala 1/2 cup jaggery powder 500 gms ground nut oil Method 1. Heat groundnut oil and cool 2. Take a little oil and mix all the masala in it. Add jaggery. 3. Mix masala with the mangoes. 4. Pour the remaining oil and store in a glass bottle.

Ingredients 1 kg ripe tomatoes 3/4 th cup vinegar 3/4 th cup sugar 25 gms chopped ginger 1 tsp chilli powder Salt to taste 1 tbsp Saunth ( dried ginger powder) 1/2 cup kishmish ( raisins) Pinch of garam masala Method 1. Cook everything together 2. Till tomatoes are cooked 3. Store when at room temperature

Ingredients 500 gms not very hot chillis   2 tbsp jeera powder 2 tsp Methi powder 2 tbsp rai powder 1 tsp haldi 1 cup vinegar 1 cup imli pulp 1 cup powdered jaggery 50 gm fresh ginger 50 gm garlic 1 and 1/2 tsp salt 2 cup oil Method 1. Cut Chillis lengthwise 2. Add salt 3. Heat and smoke oil 4. Add chopped ginger garlic and masala in the oil and fry a few minutes. 5. Add vinegar, imli , jaggery chillis and fry for a few more minutes. Till the color of the chillis change 6.  Store in  a bottle when at room temperature.

Ingredients 1 cup Sugar 3/4th cup water 4 cups Maida ( flour) 1/2 cup ghee \ oil ( for mohyan) Oil for frying Method 1. Boil 1 cup sugar with 3/4 th cup water. Till sugar is dissolved. 2. Add ghee 3. Let this mixture cool till room temperature 4. Use this liquid to knead the maida into a stiff a dough. 5. Rest the dough for 30 minutes. 6. Roll chapati and cut diamond shapes using a knife. 7. Deep Fry in hot oil.  ( The oil should be hot when adding the shakarpare). Cook on slow flame once added. 8. Drain on a paper towel and store in airtight containers.