Our Favourite Recipes

Ingredients For two paranthas 50 gms Paneer 50 gms Matar ( green peas) 1 green chilly ( more if you want it hot) 2 cloves of garlic 1 small finely chopped onion 2 Cheese slices 1 little piece of ginger ( as much as the garlic) Coriander leaves or any herb you like 1/4th tsp pepper powder 1/4th tsp oregano 1/4th tsp chilly flakes Wheat dough to make Paranthas ( you can also use half wheat half maida dough) salt for the dough 1 cup water for dough Olive oil to make Paranthas 1/4 th tsp lemon juice Method For the dough 1. Take wheat atta or atta and maida mixture. 2. Add salt to taste. 3. Use water and make a soft pliable dough. 4. Use olive oil and smear over the dough. For the filling. 1. In a mixer jar take paneer, matar, green chilly, ginger, garlic cloves and churn it once. 2. Take this mixture in a bowl and add finely chopped onion 3. Add oregano, chilly flakes ,black pepper powder. lemon juice and little salt. Ensure the mixture is not watery. T...

Ingredients 3 boiled and mashed potatoes 1 carrot chopped finely 2 florets of cauliflower 1/4th cabbage finely chopped 1/4th green capsicum finely shopped 1/4th red capsicum finely chopped 1/4th yellow capsicum finely chopped 2 large tomato puree 1 cup green peas 2 finely chopped onions 8 garlic cloves 1 inch ginger 2 dry  red chillis soaked in water for a few minutes 1 green chilli ( adjust according to taste) Coriander leaves for garnish 1/4th  tsp haldi 1/4th tsp red chilli powder 1/4th tsp dhania powder 1 heaped tsp pav bhaji masala Salt to taste 1 ladle of  Oil 1 tbsp Amul butter Some more Amul butter for garnish Method 1. Take a mixer jar and add garlic, ginger, red chilli and green chilli, 1 tsp of water and make a paste. 2. Puree the tomatoes 3. Mash boiled potatoes 4. Heat oil and butter in a kadhai 5. Fry the onions till golden. 6. Add ginger garlic and chilli paste. 7. Cook for a few minutes 8. Add  haldi, dhania powde...

Ingredients 1 cup amla pulp 3 cup sugar Pinch of Kesar (saffron) 1/4tsp elaichi powder Method For the pulp 1. Add 1/4th cup water in a cooker and add the amlas. Give three whistles. Remove the seeds. Sieve the amla through a stainless steel sieve if there are threads. 2.  Now in a kadhai add amla pulp, sugar and cook till sugar melts and you see a glaze.Do not overcook or else it will become hard. 3. The texture should be liquidy. 4. Add elaichi and kesar if you like. 5. Allow it cool overnight without a cover. 6. Store in a glass bottle.

Ingredients 1 cup Amla juice 3 cups Suagr Method 1. For the juice Cut amlas and put them in a juicer or churn in a mixie jar and strain in a muslin cloth. 10- 12 big ripe amlas will give one cup juice. Mix amla juice and sugar and keep aside. 2. Once the sugar melts, place the mixture on a double boiler and cook for 5 to 10 minutes. Till you notice a shine. 3. Store in glass bottle. 4. Serve as below.  1/4th glass squash, 3/4th glass cold water.Add fresh mint and bhuna jeera with ice.

Ingredients 500 gms ripe amlas 1 tbsp salt 1 tbsp sugar powder 1 tsp ajwain 1 tsp chat masala 1 tsp bhuna jeera powder 1/2 tsp black pepper powder Method 1. Take a pan filled with water and place a colander ( jaali )over it. Keep the amlas in the jaali\ colander. They should not dip in water. 2. Steam the amlas till the color changes. 3. Deseed and cut in small pieces. 4. Add all the ingredients above. 5. Dry in sun for three day in a jaali placed over a plate. Dry till hard.

Ingredients 1kg red carrots ( washed, peeeled, and grated by a thick grater) 2 litres whole milk 2 cups sugar (adjust according to taste) 2 tbs ghee 1 small cup chopped dry fruits ( pista, badaam, kishmish, cashewnuts) 1 tsp elaichi powder few strands of kesar ( saffron) Method 1. In a big pan put 2 litres of milk and grated carrots and cook till milk reduces till thick. 2.  Add sugar. Sugar will make it liquidiy. Reduce further till you notice a shine. 3. Add ghee and roast for some time. 4. Add dry fruits, kesar and elaichi powder. 5. Store in fridge and serve hot or cold with ice cream

Ingredients One small cup of Bathua. 1 pinch of Sugar for cooking bathua 1 pinch of salt  for cooking bathua 1 tsp milk for cooking bathua 1 cup green peas 3 green chillis 1 inch ginger 1 tsp bhuna jeera powder 1/4 th tsp red chilli powder 1/4th tsp garam masala 1/4th tsp dhania powder 1/2 tsp chat masala 1 tsp amchoor powder 1 tbs oil. Oil for frying 2 cups wheat flour Salt to taste Method 1.  Wash one small cup of bathua. Boil bathua with a tsp of milk and a pinch of salt and sugar and some water. Cook till it turns soft. 2.  Strain and let it cool. 3. Add peas, ginger, bathua, green chillis and coarsely grind it in a mixer at room temperature. 4.  Take wheat flour in a paraat. Add all masalas. Add 1 tbsp oil. 5. Add the peas bathua mixture and knead it with the mixture only.  *Adjust the consistency of flour with water or more flour as required. 6. Make a poori  dough. 7. Roll out the pooris and fry. 8. Enjoy them ho...

Ingredients One small cup of Bathua. 250 gms Curd 1 pinch of Sugar for cooking bathua 1 pinch of salt  for cooking bathua 1 tsp milk for cooking bathua 1 green chilli 1/4 th tsp bhuna jeera 2 tbsp water Method 1. Wash one small cup of bathua. Boil bathua with a tsp of milk and a pinch of salt and sugar and some water. Cook till it turns soft. 2. Strain and let it cool. Coarsely grind it in a mixer at room temperature with one green chilli. 3. Whisk curd and add jeera powder, salt and bathua mixture. 4. Cool and sever with paranthas, pooris or rotis.

Ingredients (100 gms  )Small bunch of Fenugreek leaves finely chopped 100 gms matar ( fresh green peas) 1 inch ginger finely chopped 2 green chillies finely chopped 1/4 tsp pepper powder 1 tsp Sugar Salt to taste 3 tsp butter 1/4th cup malai 2 tbsp curd 25 cashewnuts. Soak for 15 minutes and churn in a mixer to make a liquid paste 1 cup water Method 1. Take two pans and add 1and 1/2 tsp of butter in each 2. In the first pan add chilli and matar 3. In the other pan add ginger and methi 4. Allow to cook without covering. 5. Takes about 4 minutes for the matar to cook. 6. Takes about 8 minutes for the methi to cook. 7. When the methi is cooked and done add matar to it. 8. Add salt 9. Add pepper powder 10. 1 tsp of sugar 11. Add kaju (cashewnut) paste 12. Add one cup of water and let it cook for 5 to 7 minutes. 13. Turn gas off. Beat together malai and curd. Add to the methi and serve hot.

Ingredients 1kg Green chillis 350 gms Oil 250 gms Mustard seeds or rai 100 gms  coarsely ground Saunf 100 gms finely ground Methi Dana Haldi Salt Juice of 6 lemons Ginger optional Method 1. Heat oil in a kadhai and cool it for some time. 2. Add green chillis to this oil and cook for for a few minutes. 3. Add all the masalas to the green chillis and fry 4. Add salt 5. Keep aside to cool. 6.Add the lemon juice and ginger pieces if you like.

Mexican Green Rice Ingredients 1 cup basmati rice 1/2 cup coriander 1/2 cup spring onions 2 green tomatoes ( use red if unavailable) 2 jalapenos 10 cloves of garlic chopped finely 1 tsp oregano 1/4 th tsp chilliflakes 1 green capsicum chopped finely 1 cube grated  processed cheese Salt to taste Garnish with bell peppers 3 tbsp Olive Oil Method 1. Wash and boil. Cook and keep aside. 2. In a mixer jar add tomatoes, green coriander, spring onions,jalapenos. Grind and keep aside 3. Heat olive oil, add garlic, once the garlic is golden brown add the green mixture 4. Add capsicum 5. Cook till oil comes up. Approx 5 minutes. 6. Add salt to taste 7. Add rice 8. Cook for a minute and add cheese 9. Add chilli flakes and oregano 10. Serve hot