Our Favourite Recipes

Ingredients 1 small bunch of green lehsan leaves 1 green tomato ( desi variety) 2 green chillies 1 small bunch of coriander leaves 2 cloves of garlic 1/4 tsp sugar salt to taste 2 tbsp Roasted peanut powder 1 lemon juice 1/2 tsp amchoor powder 1/4 tsp chilli  powder Tempering 1 tbsp oil 1 sprig curry leaves 1/2 tsp mustard seeds Method 1. Grind all the ingredients in a mixer grinder. 2. Take a small kadhai and add the oil. Add curry leaves and mustard seeds . Let them crackle add it to the ground mixture and the chutney is ready.

Ingredients 2 Cup Basmati Rice 4 cups water for cooking rice. For gatta 1 cups besan 1/2 curd 1/2  tspn fennel seeds 1/2  tspn kalonji 1/2  tbsn dhani powder 1/2  tspn haldi 1/2  tbspn chilli powder Salt to taste Pinch of hing 1 tbsp oil For Masala 2 ladle full of oil Pinch of hing 1 tspn jeera 1tspn rai 1 tbspn ginger garlic paste 1 tbspn chilli powder 1 tbspn dhania 1 tbspn saunf 1 tspn Kalonji ( optional) 1 tspn Haldi 1 medium finely chopped onion Puree of 2 large tomatoes Salt to taste 2 tbsp dahi Method For Gatta  Knead a dough by mixing all ingredients using only curd.  Make round marble sized balls. Add to boiling water and boil for 15 minutes For Masala   1.  Heat oil in a kadhai 2. Add hing, jeera, rai, saunf, kalonji, 3. Add Onions and fry 4. Add ginger garlic paste 5. Add Haldi and mirchi powder 6. Add tomatoes 7. When the oil leaves sides of kadhai add dry gattas and...

Heavy dish requires six tempering of Ghee! Ingredients for Dal 1 cup tur dal 3 cups water 1/2 tsp haldi Salt to taste Tempering for Dal 10 cloves of garlic 1 whole dry red chilli 1 tsp jeera 1/4 tsp hing 1 tsp red chilli powder 7 tspn of Ghee for tempering Washed and dried shakora (mitti ka diwali wala diya) Additional ingredients 1/2 small cup curd 1 tsp of amchoor powder Method for Dal 1. Boil tur dal in pressure cooker with water, salt and haldi. You many need three whistles for it to cook. Keep aside. Do not mash. It should be cooked nice and soft. 2. Mix the dahi and amchoor  and then add it to the dal 3. For tempering. Temper 1 -  Take 1 tsp of ghee, add hing and put it in the dal. Temper 2 - Take 1 tsp of ghee, add 1 whole red chilli and put it in the dal Temper 3 - Take 1 tsp of ghee, add 1 tsp jeera and put in the dal Temper 4 - Take 1 tsp of ghee, add 1 tsp of red chilli powder and put in the dal Temper 5 - Take 1 tsp of ghee, add ...

Ingredients 1 cup small chavli beans ( small black eyed beans are tastier) Salt to taste 1/2 tsp turmeric 1 tbsp kala masala 1 chopped onion 2 tbsp oil for cooking Coriander leaves for garnish 1/2 tsp dhania powder For masala paste 5 slices of copra 10 cloves of garlic 1 tsp jeera 1 tsp oil Method 1. Wash the black eyed beans and keep aside. 2. Take 1 tsp oil, add jeera, lasun and copra pieces 3. Fry for two minutes till slightly brown 4. Grind in a mixer grinder. 5. Heat oil and add fry the onions 6. Add turmeric and kaala masala 7. Add dhania powder 8, Add the copra masala. 9. Mix the chavli beans with this masala. 10. Add salt 11. Add three times the water and cook in a pressure cook for 4 whistles. 12. Enjoy it with rice.

Ingredients Wheat flour kneaded into a dough without salt. Coarse mixed powder of any dry fruits. ( walnuts, almonds, cashew nuts , pista, raisins, chopped apricots,finely chopped dates) Use whatever dry fruits you like. Powdered sugar to sprinkle over nuts. Ghee to cook Method 1. Roll two chapatis 2. Apply ghee on the inside. 3. Take one chapati. Add the dry fruit powder. 4. Add sugar powder. 5. Roll another chapati and place it above the dry fruit one. 6. Seal it with fork. Do not roll after sealing. 7. Cook the parantha with ghee on a griddle ( tava) 8. Serve hot. Note - You can add sauted khoa, nutmeg powder and cardamom powder if you like.

Ingredients  For the dough 1 cup Wheat flour Salt to taste (remember the cheese is also salty and so is Amul Butter.) Water For the filling 1 tsp ginger chilly paste per parantha with a pinch of salt Finely chopped coriander leaves 1 cube Grated cheese Cheese slices 1 each for each parantha Amul butter frying Method 1. Knead a soft dough using the wheat water and salt. 2. Make two chapathis, and cut them into sqaures. Ensure these squares are little larger than your cheese slide. 3. Apply melted butter on the chapati. 4. Apply ginger chilly paste and grated cheese to the chapati 4. Place the cheese slice over the paste. 5. Sprinkle the coriander leaves. 6. Cover with second chapati. 7. Seal using a fork or fingers.Do not roll after placing the second chapati. 8. Shallow fry on a tava ( griddle) using Amul \ salted butter. Cut in a triangle like a sandwich. 9. Serve hot with Ketchup

Ingredients Wheat flour kneaded into a soft dough with a pinch a salt. 2 Tbsp Sugar for each Parantha 1 Tbsp Ghee for each Parantha  Pinch of Cardamom if you like. Method Take a ball of dough. Roll two big chapatis and keep aside.  On the first chapati apply  ghee and sprinkle sugar granules Place the second chapati over this and seal tightly with fork or hand. DO NOT ROLL AFTER adding the sugar. Ensure the sides are nicely sealed. Shallow fry on a tawa. Apply ghee generously till its cooked and is nice and crispy. Delightfully tasty after dinner on cold winter evenings.

Ingredients 1 cup Kali tooti chilke wali urad dal 1/4th cup chana dal For first tempering 1 large onion finely chopped 2 large tomatoes diced ( 4 small). Use the desi tomatoes which are sour. Handful of Coriander leaves finely chopped 2 tbsp pure ghee Grind 3 green chillies ,10 cloves of garlic ,1 inch ginger to coarse paste 1/2 tsp haldi 1 tsp dhania powder 1/2 tsp chilli powder 1/2 tsp garam masala For second tempering 1 tbsp ghee 1 red whole chilli 1 tsp cumin seeds 1 pinch hing Method 1. Soak dals for two hours and cook in pressure cooker with 1 tbsp ghee and 1 inch julian of ginger  salt and three times the water. ( 3 cups) 2. Mash the cooked dal with a ladle or an egg beater. 3. Method for first tempering 4. Heat ghee, add onions. 5 Once the onions are golden add chilli garlic ginger paste 6. Add diced tomatoes 1/2 tsp haldi, 1 tsp dhania powder, 1/2 tsp chilli powder, 1/2 tsp garam masala and little pinch of salt. cook for some time. 7. Add...

Ingredients White pepper powder - 5 gms Shahi Jeera - 5 gms Javitir - 5 gms (3 nos.) Cloves - 12 gms Dalchini - 12 gms Green Cardamom - 12 gms Jaiphal - 1/2 grated Method 1. Dry roast all ingredients except jaiphal till its aromatic. 2. Add grated jaiphal and cool. 3. Grind in a mixer grinder and seive. 4. Use it in all your kebabs. Note - This recipe is from a program on Colors Gujrati.

Ingredients 1 cup aata ( whole wheat flour) 2 cups milk 1 tsp condensed milk 1 tbsp cream or malai 1 pinch baking soda 1 pinch baking powder 1/4th tsp cinnamon powder 1/2 tsp saunf 1/2 cup sugar or to taste. Amul butter to shallow fry the pancakes Method 1. Take a mixing bowl. Add milk, cream, condensed milk, sugar and whisk well. 2. Add flour, baking soda and powder. 3. Mix well. Adjust consistency with water if the batter is thick. The consistency should be that of a pancake \ dosa batter. 4. Take a nonstick pan or a pancake pan. Add amul butter and shallow fry the pancakes. 5. Eat them with caramelized apples, plums, cherries, any seasonal fruit.

Ingredients 1 cup basmati rice soaked in water for an hour. 1  tbsp yellow moong 1 tbsp split masoor dal 1 tbsp green split moong 1 tbsp toor dal 1 tbps chana dal Soak the dals together for 1 hour. 1 ladle Ghee 1 tsp Haldi Salt to taste Tempering 1 tsp Jeera 1 tsp Rai 1/2 Tsp Laung 1 tukda dal chini 2- 3 whole red chillies 4-5 black pepper corns 3 curry leaves stems Method 1. Add Ghee and add all the tempering ingredients. 2. Add rice and dals. 3. Roast for a few minutes 4. Add 5 cups of water. Add haldi and salt. 5. Cover and cook in a kadhai. 6. If you like thin khichdi then add more water. Note :  If you like ginger \ garlic. You can add that while tempering. Server it with hot ghee.

5 - 6 brinjals 1. In a kadhai add some oil and cook the brinjals till done. Keep aside Ingredients for Masala 1 tbsp urad dal 2 tbsp chana dal 1 tbsp dhania akha 1 tsp jeera 1/4th tsp fenugreek seeds Few drop of  Oil 5 to 6 curry leaves Method for Masala 1. add one tsp oil and roast the masala 2. Cool and grind into a powder Ingredients for Gravy 1/2 katori roasted and peeled groundnuts 1/2 cup fresh coconut 1 tbsp sesame seeds 1 tsp khus khus 1. Heat kadhai and roast the khus khus for a while. 2. In a grinder, grind nariyal, peanuts, khus khus and sesame seeds adding a little water. 3. Keep aside. For Tempering. 2 finely chopped onions 1 tsp mustard seeds 1 tsp jeera 1/4th tsp hing 4 -5 curry leaves ( 1 stick) 2 tsp mirchi powder 1/2 tsp Haldi powder In addition to this 1 lemon sized imli 1 tsp jaggery Method 1. Heat oil 2. Add mustard seeds , jeera, hing, curry leaves. 3. Add mirchi and haldi powders. 4. Add the masala and g...

Chilli Powder Ingredients 2 kg Kashmiri Mirchi 1 kg Bedgi Mirchi 1 kg Teja Mirchi 1 Guntur Mirchi Method 1. Dry the chillis in sun for two days. 2. Have the chillis ground at Kandap ( grinding mill)

Ingredients 500 gms  Maida 1 tsp Baking powder Sift these together 2 tbsp amul butter 2 tbsp Olive Oil Salt to taste For the yeast proofing 3 tbsp Yeast 2 tbsp sugar 3/4th small glass cup warm milk Method 1. Sift the maida and baking powder together 2. Add salt amul butter and olive oil 3. Warm  milk and add the sugar to it. 4. Add yeast and leave it for 10 minutes. 5. Add  the bubbled yeast mixture to it. 6. Mix it all well together and make a dough which is softer than chapathi dough. 7.Cover with cling film and keep aside for 30 to 40 minutes 8. Dough should double in size. 9. After it doubles in size beat the dough and strecth it well. 10. Roll them into balls and make a base. Prick it with a for,brush it with butter and bake it for 3 minutes on 200 degrees C. Remove when light brown. Pizza Sauce For 7 pizzas 7 Tomatoes 3 Onion 1 garlic cloves 1 tbsp readymade pizza sauce 2 tbsp Olive Oil to cook the vegetables. Oregano Chil...

Ingredients 1 cup black bengal gram soaked overnight Oil 1/4 th tsp Hing 1 tsp Jeera 1 inch julians of ginger 1/2 tsp haldi 1 tsp dhania powder 1 tsp mirchi powder 1/2 chat masala 1/4th garam masala 1/2 tsp amchoor. 1/4 th juice of lemn 1/4tsp kala namak Method 1. Wash properly and cook in cooker using fresh water and let it cook for 15  minutes 2. Drain the chanas and keep aside 3. Heat some oil , add hing , jeera, haldi,ginger, dhania, mirchi and coat the chanas 4. Add 1/2 tsp bhuna jeera powder, chat masala, 1/4 th tsp garam masala, 1/2 tsp amchoor and juice of 1/4th lemon, 1/4 tsp kala namak 5. Sprinkle a little water and allow it to cook. 6, Serve hot with chapati.

Ingredients 500 gms Maida Salt to taste 15 crushed pepper corns 1 tbsp ajwain 1 ladle full of  warm groundnut oil 2 tbsp pure ghee Oil for frying Method 1. Take Maida and  add salt and ajwain and pepper powder to it. 2. Add 1 ladle  of warm oil and 2 tbsp of pure gheey. Rub with both palms. It should be pastry dough consistency. Add a little water while making the dough. 3. Divide it into 50 small pieces. 4. Roll out thick mathris. 5. Pierce them with fork. 6. Heat oil in a kadhai and fry the mathris. Lower the flame and fry them on low flame till pinkesh in color. 7. Cool and store. Tip - Use good quality refined oil so they don't smell.