Our Favourite Recipes

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.