Our Favourite Recipes

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.