Our Favourite Recipes

Ingredients Basmati Rice - 2 cups Dry fruits - coarsely chopped almonds, cashews, raisins, pista, cranberries etc Saffron - 5 gms soaked in milk Peas and carrots - 1 cup Onions -- 2 medium ones finely chopped Cloves - 8 nos Tej patta - 2 Pepper corns- 8 Jeera  - 2 tsp Sugar - 1 tsp Salt - to taste Ghee - 2 tablespoon Water - 3 cups Fried cubes of paneer for garnishing Method 1. Wash and soak rice for 15 minutes and drain and keep aside. 2. Heat ghee, add jeera, cloves. peppers, tej patta, onions and fry. 3. Add peas, carrots cook for a few minutes. 4. Add dried fruits and fry for a minute. 5. Add rice and cook. 6. Add water, salt and sugar. 7. Add saffron and cook for two whistles. 8. Garnish with paneer

Ingredients Basmati Rice - 1 cup Capsicum - 1/2 red, 1/2 gree and 1/2 yellow - diced Carrots - 1/2 cut into slivers Peas - 1/2 cup Beans - 6 nos cut into pieces Onions - 1 large finely chopped Butter - 1 tablespoon Oil - 1 tablespoon Eliachi - 4 nos Jeera - 1 tsp Kali mirchi - 1 tsp Tej Patta - 2 leaves Cinnamon stick - 1 small about 1 inch big cloves - 6 Juice of half a lemon sugar - 1/2 tsp salt to taste Water - 1 and half cup Method 1. Wash and soak rice for 15 minutes and drain afterwards. 2. Heat oil and butter in a cooker. 3. Add jeera, tej patta, pepper, cinnamon stick, cloves/ 4. Add onion and fry until translucent. 5. Add vegetables. 6. Add rice and salt. Add sugar and lemon juice. 7. Add 1 and half cup of water and cook for  2 whistles. Serve hot

Ingredients Basmati rice - 1 cup Potatoes - 2 cut into big pieces Matar - 1/2 cup Tomatoes - 2 cut into pieces Carrots - 1 diced Curd - 2 tablespoons Mint leaves - 10 in number Ghee - 2 tablespoons Jeera -  1 tsp Haldi - 1/2 tsp Mirchi powder - 1 tsp add more if you like it spicy Dhania powder - 1 tsp Garam masala - 1/2 tsp Onions - 2 diced laung - 4 Kali mirchi - 4 Salt to taste Method 1. Wash and soak rice for 15 minutes. 2. Heat Ghee add jeera. 3. Add onions and fry till translucent. 4. Add haldi, mirchi, garam masala, laung and kali mirchi. 5. Add tomatoes and fry till ghee separates. 6. Add veggies and rice. 7. Add curd, mint leaves and salt to taste. 8. Add 2 cups of water and cook in a cooker for 3 whistles. 9. Serve hot with curd or coriander mint chutney.

Ingredients Matar - 1 cup Basmati Rice - 1 cup Onion - 1 thingly sliced Jeera - 1 tsp Butter - 1 tsp Oil - 1 tsp Sugar - 1/ 2 tsp Salt - to taste Lemon juice - 1 tsp Water - 2 cups Method 1. Wash and soak rice for 15 minutes. 2. Throw the soaked water and drain the rice. Keep aside for 15 minutes. 3. Heat oil and butter in a cooker. 4. Add jeera and let it splutter. 5. Add onions and fry till translucent 6. Add peas, salt , sugar, drained rice and mix. 7. Add lemon juice. 8. Add water and cover the cooker without the whistle. 9. Cook until steam stops coming out from the nozzle. 10. Eat hot with raita 

Ingredients Basmati rice - 1 cup cooked Sugar - 3/4 cup water - 1/4th cup Assorted juicy fruits like pineapple, orange, grapes etc - 1/2 cup Assorted dry fruits like raisins, cranberrries, peaches, apricots -1/2 cup Cinnamon stick - 1inch Method 1. Take a nonstick pan. Add water sugar and cinnamon stick.  Now make a thin syrup of sugar. 2. Remove the cinnamon stick 3. Add pineapple to the syrup and cook for sometime. 4. Add all other fruits and dried fruits to the syrup. 5. Pour this mixture onto cooked rice and mix well. 6. Serve hot and garnish with dried fruits. 7. Relish it hot. 

Ingredients Cooked rice - 1  cup (katori) green chillies - 1 tablespoon oil - 1 tablespoon Rai - 1 tsp Curry leaves  - 5 to 6 leaves Urad dal - 1 tsp Chana dal - 1 tsp soaked in hot water Haldi - 1 tsp Hing  - 1 pinch Juice of lemon - 2 lemons Sugar - 1/2 tsp Salt - to taste Method 1. Heat oil 2. Add hing and rai 3. Add chillies, chana dal, and urad dal, 4. Add curry leaves 5. Add sugar and salt 6. Pour this on the cooked rice 7. Add lemon juice and mix well. 8. Enjoy

Ingredients Whole moong - 1 cup (katori) Water - 3 cup /katori Haldi - 1/2 tsp Salt - to taste Boil the ingredients in a cooker until just done. The dal should NOT be mashed. Oil - 2 ladles Dhani - 2 tsp Mirchi - 2 tsp Garam Masala - 1/2 tsp curd - 3 cups Seasoning Curd - 2 tsp Mustard powder - 1 tsp Mustard Oil - 1 tsp Method 1. Heat 2 ladles of oil and add dhania, mirchi, garam masala and turn the stove off. 2. Add 3 cups of curd and and cookded mooong dal. Turn the stove on and cook this until the oil separates. 3. Cool a bit. 4. In a cup take curd, mustard powder and mustard oil and dip it in the dal. 5. Khatti moong is now ready to be served with hot rice.

Ingredients Kulth - 1/2 katori Water - 3 katori ginger - 1 inch julienne For tempering 1. Mustard oil - 2 ladles heated and cooled 2. Dhania powder - 2 tsp 3. Mirchi powder - 2 tsp 4. Garam Masala - 1/2 tsp 5. Haldi - 1/2 tsp 6. Salt - to taste 7. Lemon juice - juice of two lemons 8. Makai ka aata  - 1 tsp mixed with water Method 1. Heat oil and add dhania, haldi, salt and mirchi powder 2. Add boiled kulth daal. 3. Add lemon juice and saute. 4. Add makai ka aata and cook for 10 minutes 5. Eat with rice

Gond ke ladoo are yummy and are good for winter. Gond or gum strengthens your bones and dry fruit strengthens your brain. These laddoos stay good for a month so get up, make that effort and enjoy. Happy winters!  Ingredients Aata - Coarse wheat flour - 500 gms Eliachi powder of -10 eliachi Pure Ghee - 400 gms Sugar Powder - 400 gms Dry fruits chopped - 450 gms  Gond - 50 gms Dry fruits should consist of  Mamra badam - 150 gms Pista -50 gms Kaju - 100 gms Kharig powder ( dry dates powder) - 100 gms ( if you don't find karig powder grind dry dates in a mixer grinder) Chironji - 50 gms Method 1. Heat 1 tablespoon ghee. Fry gond little by little until it pops like pop corn. 2. Crush gond with rolling pin and keep aside. 3. Take another tablespoon ghee and fry chironji. Keep this aside. 4. Grind sugar and cardamom to a fine powder and keep aside. 5. Heat the rest of ghee ( 400 gms) and add aata (wheat flour) and fry till a ...

Ingredients Multigrain bread - 4 slices Low fat hung curd - 1 tablespoon Salad leaves ( lettuce) - 1 leaf Carrot - grated - 1/2 carrot cucumber slices - 1/2 cucumber Honey - 1 tsp Lemon juice - 1 tsp salt - to taste pepper powder - a few pinches Celery - a few sprigs Method 1. Take a bowl.  Put all veggies to this bowl. 2. Add hung curd to this and make a nice salad. 3. Spread this on the slice and enjoy

Ingredients Large sized bread slice - 3 Butter - 3 tsp Jam - 3 tsp You can replace jam with chutney, Schezwan sauce or any other jam as well. Method 1. Take a bread slice. Press with a rolling pin till its flat. 2. Apply butter and then jam or any other sauce you choose. 3. With soft hands make a roll. 4. Cover with cling film. 5. Keep in fridge for an hour. 6. Cut pinwheels right before you want to server your sandwich.

Ingredients Bread Slices - 4 Butter - 2 tsp Thin slices of cucumber - 1/2 cucumber Thin slices of tomato - 1/2 tomato Salt to taste Pepper powder - 2 pinches Method 1. Butter the slices evenly 2. Place cucumber and tomato slices on the bread. 3. Sprinkle salt and pepper. 4. Cover with second buttered slice 5. Cut the sides and cut into triangles. 6. If you are making this in bulk for a party place these on a moist muslin cloth and keep in fridge

This makes a humongous rainbow colored sandwich. All ingredients make 1 sandwich. Ingredients Bread slices - 7 Blueberry Jam - 1 tsp Mixed fruit Jam - 1 tsp Mango Jam - 1 tsp Butter - 1 tsp Tomato sauce - 1 tablespoon Coriander Chutney - 1 tablespoon Grated cheese - 2 cubes Orange kernels - optional Method 1. Spread butter on 1 slice 2. Spread chutney on 2nd slice 3. Spread  sauce on the 3rd slice 4. Spread Mango Jam on the 4th slice 5. Spread mixed fruit jam on 5th slice 6. Spread blueberry jam on the 6th slice 7. Spread cheese on the 7th slice. 8. Make a big rainbow tower by placing all slices one above another. 9. Cut sides and cut triangles. 10. Serve rainbow sandwich. This is a great kid tiffin option as well. They love all the colour.

Ingredients Bread slices - 4 Cheese slices - 4 Grated Cheddar cheese - 2 cubes Green chillies - 1 chopped finely Garlic cloves - 2 to 3 chopped finely Oregano - to taste Chilli flakes - to taste Salt - to taste pepper powder - to taste Butter - 2 tablespoons Coriander leaves - optional Method 1. Spread butter on bread slices evenly. 2. Place the cheese slices over the slice. 3. Add some grated cheddar cheese, green chilly, garlic and coriander leaves on each slice. 4. Sprinkle some pepper powder, oregano, and chilly flakes on the slice. 5. Place some butter on the OTG plate. Place the bread slices and grill on 180 degrees for 5 minutes or until cheese melts and the bread is golden crisp.

Ingredients Bread slices - 6 Thin slices of tomatoes - 1 tomato Thin slices of cucumber - 1 cucumber Thin slices of onion - 1 onion Few slices of colored capsicum - red, yellow, orange, green Boiled Potato slices - 1 potato cut into round slices Butter Tomato ketchup Chaat Masala Pepper powder Cheese slices - 1 for each sandwich ( 3 for this recipe) Salt - to taste ( 2 pinches) Coriander chutney. Paneer cubes and seasoning ( optional) - Take a tsp of butter in a non stick pan. Fry paneer cubes in the butter. Add some oregano and chilli flakes to the paneer and keep aside. Method 1. Take bread slices. Spread butter evenly across the slice. 2. Add salt to the sliced vegetables. 3. Layer the vegetables on buttered slice. 4. Sprinkle chaat masala and pepper powder. Add the fried paneer. 5. Place a cheese slice over the vegetables. 6. Spread a dollap of ketchup on the cheese slice. 7. Spread coriander chutney on second slice of bread and place it over the cheese s...

Ingredients For the filling Boiled potatoes - 2 nos Green chilli - 1 Red chilly powder - 1/2 tsp Salt to taste chopped coriander - a few leaves butter - 1 tsp Jeera - 1 tsp Juice of 1/2 lemon To make the filling Take butter in a kadhai. Add jeera, let it crackle. Add potatoes, chilly powder, coriander and green chillies to the mixture. Add lemon juice. Cool the mixture and use it for the sandwich. For Sandwich Bread slices - 6 ( makes 3 sandwiches) Coriander chutney Butter - 2 tsp Tomato sauce Method 1. Apply butter on bread slices. 2. On one side of 3 slices spread coriander chutney. 3. On the other 2 slices spread tomato sauce 4. Spread some spoonful of potato filling on the chutney slice. 5. Place the tomato sauce side over the potato filling. 6. Grill the sandwich in a grill or gas toaster or a flat tawa. 7. Serve hot with chutney.

Ingredients Bread slices - 4 Coriander Chutney - 2 tsp Besan - 1 cup or regular indian katori Chilli powder - 1 tsp Ajwain - 1/4 th tsp or as per taste Boiled potatoes - 2 medium cooked Onion - 1 finely chopped Green chilli - 1 diced Lemon juice - 1/4th tsp Salt to taste Oil to fry Method Filling 1. Take 1 tsp of oil in  a pan. Add onions and fry till light golden. 2. Add chilli, potatoes, salt and saute for a few minutes. 3. Cool and add lemon juice. Keep this mixture aside. Besan batter 1. Take besan in a plastic or glass bowl. 2. Add salt to taste. 3. Add chilli powder and ajwain. 4. Add water to make a thick batter. 5. Add lemon juice and a tsp of oil to this batter and whisk well. This makes the sandwich crisp. Method 1. Take a slice of bread. Apply coriander chutney on one side. 2. Add the potato filling on the slice. 3.Place a second slice of bread over this mixture. 4. Cut into triangles. 5. Dip the triangles into batter and fry in oi...

Ingredients Bread slices - 2 condensed milk - 2 tablespoons Fruits - bananas , apples , kiwi - cut into small pieces Method 1. Toast the bread in a pop up toaster. 2. Spread some condensed milk 3. Decorated with fruits and enjoy

Ingredients For the mint Chutney Mint leaves - small bunch 1 part Coriander leaves - twice the amount of mint leaves green chilli - 2 or as per taste salt - to taste sugar - 1/4th tsp Jeera - 1/4th tsp lemon juice - 2 tsp or 1/2 a lemon Mix all these ingredients in a chutney jar and grind in a mixer grinder. For sandwhich Bread slices - 4 Chutney - 2 tsp from the above recipe Butter - 2tsp Method 1. Spread chutney on two slices 2. Spread butter the other two slices. 3. Place the buttered side on the chutney side. This makes two sandwiches. 4. Cut the sides and cut into triangles. 5. Keep in moist muslin cloth if you wish to have these later. 6. Enjoy with your evening chai

This one is for nostalgic doodh malai lovers. Also my midnight go to snack. Ingredients Bread Slices - 4 Thick fresh malai from milk - 2 tablespoons Sugar - 2 tsp Method 1. Take a slice of bread 2. Spread a thick coat of malai on the slice. 3. Sprinkle sugar evenly on malai. Cut into triangles. 4. Enjoy an instant dessert sandwich.

Ingredients Bread Slices - 4 Banana slices - 1/2 banana cut in round slices Apple slices - 1/2 an apple cut into thin slices Brown Sugar - 1 tsp  Butter - 2 tsp  Cinnamon powder - 1/4th tsp  Method 1. Take a tsp of butter in a pan 2. Add the slices of apple and banana in the butter 3. Add sugar and cinnamon powder 4. Cook for a minute and keep the sauted fruit aside. 5. Take slices of bread. Apply butter and arrange the fruits on the slice.Place the second slice to make a sandwich. 6. Grill this sandwich and serve hot.

Let's make some chocolicious Nutella Sandwiches Nutella and Choco Chip Sandwich  Ingredients - Sandwich bread slices - 4 Butter - 2 tsp Nutella - 2 tsp ( errrr you can add as much as you like) Choco Chips - 2 tsp Method 1. Apply butter on two slices of bread 2. Apply Nutella on two slices of bread 3. Sprinkle choco chips on the Nutella 4. Place your buttered slice on the Nutella slice 5. Enjoy Nutella and Banana Sandwich  Sandwich bread slices - 4 Butter - 3 tsp Nutella - 2 tsp Banana - 1 cut into round slices 1. Apply butter on two slices of bread 2. Apply Nutella on two slices of bread 3. Place round slices of banana on the nutella side. 4. Place the buttered side over the nutella side 5. Cut sides and enjoy Nutella and blueberry jam Sandwich  Sandwich bread slices - 4 Butter - 3 tsp blueberry jam - 2 tsps Nutella - 2 tsp Banana - 1 cut into round slices 1. Apply butter on two slices of bread and some blueberry jam over it ...

I will be sharing some quick sandwich recipes. You can make a full platter for your high tea's or just enjoy them one a day. Things to remember Use large fresh sandwich bread slices. You can also use multigrain or brown breads. Use Amul butter at room temperature for all the following recipes Cut the sides always cleanly. Let's start with some Sweet Sandwiches 1. Grilled PBJ ( Peanut Butter and Jelly (Jam) Sandwich ) Ingredients Sandwich bread slices - 4 Peanut butter - 2 tsp Mixed fruit jam - 2 tsp Butter - 2 tsp Method 1. Apply butter on one side of each slice. 2. On the other side apply peanut butter on two slices and jam on two. 3. Now take a peanut butter slice and place it on the jam slice. 4. Grill it on your toaster or a flat non stick plan. 5. Enjoy hot PBJ

Ingredients 4 extra ripe bananas 2 cups Maida 1 cup white butter 1/2 tin condensed milk 1/2 cup sugar ( 1/4th cup castor sugar + 1/4th cup regular sugar if castor sugar is available) 2 teaspoons baking powder 1/2 teaspoon edible  soda 1 teaspoon Vanilla essence 1/4th glass of milk and water mixture at  room temperature 1 pinch salt 1 tsp curd Butter paper \white paper to line your baking tin Baking Tin 1 tbsp butter to line the tin Method 1. Sift the maida ,baking powder, salt and soda together three times in a sieve and keep it aside. 2. Whisk butter to a nice fluffy consistency. 3. Add both sugars and condensed milk to the white butter and whisk it all together with a hand whisk.  4. Crush the bananas using a fork head to nice pulp or you can churn it in a mixer if you don't want chunky bits in cake. 5. Now mix the bananas to the sugar and butter mixture. 6. Add 1 tsp of vanilla essence or extract. 7.  Slowl...

Christmas is coming and so is Christmas Cake time! If you are a Vegetarian like me you must try this fruit cake recipe. It is made of fresh fruits, all spice and oranges and everything nice. No egg, no rum cake. Ingredients For the fruits  juice of 10 oranges  Juice of 4 apples 3 cups of assorted chopped nuts and dried fruits ( walnuts, cashew, raisins, black currants,pecans, almonds, prunes, figs, pista) 2 green apple ( Granny smith apple ) chopped in small pieces 1 tbsp marmalade 2 tbsp orange rind  1 tbsp lemon rind  1 cup tutti fruity   500 gms candied fruits and berries  juice of 1 lemon 1 tbsp honey or maple syrup 1.5 cup sugar ( 1/4th cup castor sugar + 1 cup regular sugar Treacle 1.5 tbsp sugar 2 tsp water 1/4 th cup water In a non stick pan add sugar and two tsp water. Cook on a stove.  Caramelize it to its golden brown. Don't stir.  Once the mixture is dark brown add 1/4 th cup water to it and stir...

Ingredients Bread slices - 4 nos Boiled potatoes - 2 break them don't crush Onion - 1 small finely chopped green chillies - 2 or more finely chopped red chilly powder - 1/4 tsp Coriander leaves - a few, finely chopped Juice pf lemon - 1/2 tsp Salt to taste Water to soak bread Oil for frying Method 1. Remove the sides of the slices. 2. Break boiled potatoes, don't mash, 3. Take 2 tbsp oil in a kadhai 4. Add onions and fry until golden. Add green chillies and red chilly powder. 5. Add boiled potatoes, salt and coriander leaves. 6. Stir well and turn the heat off. 7. Take a cup full of water Add a little salt to it. 8. Dip the bread slice in water. Take it out and squeeze the water. 9. Place a small ball sized potatoes mixture in the middle of the slice. 10. Make a nice roll. Ensure all the sides are sealed. 11. Deep fry till golden. Take it out on a paper towel. 12. Serve hot with green mint chutney Options - You can also use masala dosai aloo or bat...

Ingredients Condensed mile - 1/2 tin Assorted nuts - 1/2 cup (almonds, raisins, cashew, pine, walnuts ,pecans - chopped) Cocoa powder - 1/2 cup (prefer Cadbury or Hersheys) a chocolate slab - 100gms butter - 2 tsp 1/2 cup milk powder Non stick pan to cook Greased butter paper to set the fudge Method 1. Place all above ingredients in a non stick pan and place on low flame. 2. Stir until all ingredients come together 3. Cook until all the ingredients leave the sides of the pan. 4. Line a cake tin or a box where you want to set the fudge with butter. 5. Transfer the chocolate mixture to this lined tin. 6. Spread evenly and mark with a knife bite sized pieces. You can add chocolate chips at this stage if you like. 7. In winter the fudge sets at room temperature. 8. In summers place the mixture in fridge. 9. Cut pieces and store in a container.

Ingredients Sesame seeds - 1 tablespoon Urad dal - 1 tablespoon Chana dal -  1 tablespoon Curry Leaves - 1 sprig Red dried chillies - 4 nos Turmeric - a pinch Oil - 2 tspn Salt - 1/2 tsp Sugar - 1/2 tsp hing - a pinc Method 1. Roast and cool sesame seeds in a kadai. 2. Roast urad dal and chana dal on slow fire till golden. Cool 3. Add a little oil and fry chillies 4. Roast curry leaves 5. Transfer all the ingredients when cooled into a mixer grinder . 6. Add turmeric, salt and sugar. Grind to a coarse powder 7. Sprinkle this podi on your dosa or idly and enjoy with ghee or oil

Ingredients Cooking chocolate - 1 cup ( melt in microwave or double boiler) Cut fruit cubes (Strawberries whole, mangoes, pineapple, cheeries, peaches and apples) Method: 1.  Cut fruits in to bite sized cubes. For strawberries remove the crown with a straw. 2. Use toothpicks to dig into the fruits. Now dip them in melted chocolate. 3. You can eat it as is or cool wait for the chocolate to set. To set them place them on butter paper along with toothpicks. Enjoy this quick dessert 

Ingredients Mustard oil - 250 ml Green chillies - 250 gms Salt - 3 tablespoons Black rai - 3 heaped tablespoon Saunf - 3 heaped  tablespoon Amchur powder - 3 heaped tablespoon Hing - a pinch Red chilli powder - optional - 1/4th tsp Haldi - 1/2 tsp Method 1. Heat and cool oil and keep aside. 2. Wash the green chillies ( these are the pickle chillies ) which can be filled. Dry them on paper towels. 3. Cut the stem of the chillies. Leave only the head on top. 4. Slit the chillies lengthwise and keep aside. 5. Coarsely grind saunf and keep aside. 6. Coarsely grind rai and keep aside. 7. Now mix the rai, saunf, amchoor, salt, hing and red chilli powder in a plate. 8. Add 4 tablepoon of mustard oil from the cooled oil. Mix the masala well together. 9. Stuff the chillies with this masala. 10. Keep chillies in a bottle and pour the remaining oil in the bottle. 11. Cover the bottle with a muslin cloth and keep this in sun for a day. Enjoy the achar with paranthas...

Ingredients Nimbu (lemons) - 20 nos Nimbu ka ras - juice of 4 lemons Dana methi - 1 tsp roasted and powdered Haldi - 1/2 tsp Salt - 2 tablespoon Mirchi powder - 1 tsp Hing - 1/4 tsp Method 1. Mix all ingredients and fill a bottle. 2. Keep this in sun for a few days. 3. This recipe does not have any oil

Ingredients For cover Maida - 1cup Salt - to taste Oil or ghee for shortening Ajwain -1/2 tsp Water to make the dough ( approx 1/2 cup) For filling Boiled potatoes - 3 in no (crush them not mash ) Oil - 1 tablespoon Jeera - 1 tsp red chilli powder -1/4 tsp garam masala - a pinch ( optional) green coriander leaves - finely chopped a few sprigs Juice of half a lemon or 1/4 th tsp amchur powder Oil for frying in a kadhai Method 1. Take maida, add salt and ajwain. 2. Add warm ghee or oil for shortening ( moyen) 3. Add enough so that you can form lumps or muthi. 4. Add water and knead the dough. 5. Keep aside for a few minutes in fridge. For the filling 1. Heat a tablespoon oil and add jeera, let it crackle. 2. Add boiled potatoes and add the chilli powder salt and garam masala. 3. Cook for 5 minutes. 4. Add lemon juice or amchur and let this mixture cool. Keep aside. Let's now make the covering. 1. Take a lemon sized ball of the maida dough 2. R...

Ingredients Granny Smith Apples - 1 kg grated Sugar - 750 gms Vinegar - 50 ml Salt - 30 gms For Masala - Roast the below masalas n a non stick pan and powder them. 1. Cinnamon powder - 1/2 tsp 2. Saunf - 10 gms 3. Jeera - 10 gms 4. Coriander powder - 10 gms 5.  Red chilli powder - 10 gms Method 1. Mix sugar and grated apples. 2. Add salt 3. Add vinegar 4. Add roasted and powdered masalas 5. Cook this mixture until it shines. 6. Bottle chutney in a glass bottle while hot. 7. Cover the chutney after a day once it is completely cool. Enjoy this with paranthas or as a dip

Ingredients Orange juice - 1 litre ( use sour and sweet oranges and squeeze fresh juice. Sugar - 1 kg and 250 gms Water - 750 ml Potassium meta bi sulphate - 2gms ( add only if you want to) citric acid - 5 level tsp Orange emulsion -4 tsp Orange essence 1tsp Method 1. Boil sugar and water till sugar melts. Add citric acid and turn the gas off. Cool the syrup. 2. In a teaspoon of orange juice, add potassium meta bi suplhate, mix well and then pour this to the cooled sugar syrup. 3. Add the remaining Orange  juice , essence and emulsion. MIx well. 4. Bottle the squash in a dry bottle. 5. Serve chilled. Tastes like Fanta with soda. To serve : add 3 tablespoons squash in a glass. Add cold water and ice and serve chilled. Note : If you don't want to add preservatives store the squash in fridge,

Ingredients Black grapes - 2 kgs ( extract juice) Sugar - 1 kg 250 gms Water  - 1 cup citric acid - 2 teaspoons Tonovin essence - a few drops Method 1. Mix sugar and water and boil till sugar melts. Cool this mixture and keep aside. 2. After sugar syrup reaches room temperature add the black grape juice citric acid and tonovin. 3. Bottle the squash. Leave it open overnight for the gas bubbles to escape. 4. Fix cap. To serve 1.Add 3 tbsp to glass. Add cold water, ice and serve chilled

Ingredients Boiled potatoes - 2 nos Milk - 1 cup Oil - 1/4 cup Black pepper powder  - 2 pinches Mustard powder - 1 tsp Salt to taste Vinegar - 1 tablespoon Method 1. Mix all ingredients in a blender. 2. Store in a dry bottle in fridge. 3. Use it in sandwiches, salads and as a dip

Ingredients Red Chillies - 500 gms Saunf  - 1/2 cup Whole Dhania - 1/2 cup Dana Methi - 1 tsp Ajwain -1/4 cup Kalonji - 1/4 cup Amchur - 1 cup rai - 1/2 cup powdered Hing -a pinch Salt  - 2 tablespoon or as per taste Mustard oil - 1/2 litre ( heated and cooled) Method 1. Cut the top of the chilli after washing and drying them. 2. Remove the seeds. 3. Mix the masala together. Add enough oil to bring the masala together 4. Fill the chillis with this masala using a toothpick or a small stick. 5, Put the chillis in a bottle cover with a muslin cloth. 6. Pour enough oil to cover the chillies. 7. Keep it in sun for a few days. Enjoy the pickle with hot parathas.

Ingredients 1 cup aata (whole wheat flour). 1 tbsp besan 1/2 cup ghee 1/2 cup sugar 2 cups milk +water 3 cardamom powder Chopped dry fruits for garnish Method 1. Heat ghee in a kadhai. 2. Add besan and aata and roast till golden and aroma fills your kitchen. 3. Add boiled milk and water mixture. 4. Cover for two minutes. 5. Add sugar and elaichi and keep stirring. 6. Cook for a few minutes till you see the halwa shine and sugar has completely melted. 7. Garnish with nuts and serve. Enjoy the wholesome breakfast in winter's.

Ingredients 300 grams ghee 250 grams sugar powder 500 grams besan 5 elaichi ground into powder Method 1. Melt ghee and add besan in a kadhai. Prefer not using a non stick pan. 2. Mix the mixture well. It may be difficult initially but softens with time. 3. Keep stirring till the colour changes to Golden and aroma of roasted besan fills your kitchen. 4. Place the mixture in a flat plate until it's almost at room temperature. 5. Add sugar and elaichi powder and mox well. 6. Make round ladoos like a ball. 7.Store in a dry container . These last for a month at room temperature.

Ingredients 1 ladle oil 1 cup besan 2 cup water salt to taste 1/2 tsp haldi 2 choppd onions 4 green chillies 4 to 5 colves of garlic 1/2 ginger chopped Few leaves of curry leaves 1 tsp crushed peanut Coriander for garnishing 1 pinch hing 1/2 tsp rye 1/ tsp jeera Method 1. Mix water and besan in a bowl. 2. Add haldi and peanut powder and salt to this mixture. 3. Make ginger garlic paste. 4. In a kadhai heat oil, add curry leaves, hing, jeera and rye. Add ginger garlic paste and onions. 5. Fry the ingredients until golden brown. 6. Add besan mixture and keep stirring for a few minutes. 7. Add coriander leaves ad serve hot with Bhakri

Ingredients 1 kg peeled rajapuri raw mango cut into small pieces ( pieces should be 1 kg) 100 gms salt 2 tbsp chilli powder 1 tola hing (10 gms - good quality) Method 1. Mix all ingredients and store in a air tight jar ( barni)

Ingredients 250 gms Paneer cut into cubes 1 capsicum cut into cubes 8 cloves of garlic finely chopped 1 inch ginger finely chopped 2 medium onions roughly chopped 2 medium tomatoes roughly chopped. Handful of kaju (cashewnut) 2 tbsp oil 1 tbsp butter 1/2 tsp haldi 1 tsp dhaniya 1/2 tsp chilly powder 2 green chillies finely chopped Salt to taste 1/2 tsp jeera Coriander leaves for garnish, Method 1. In a cooker take 1 tsp oil and 1 tsp butter 2. Add cashewnuts, chopped onions, tomatoes, garlic and ginger together. Cook for 1 whistle 3. Cool and grind this to a paste in a mixer grinder 4. In a pan add 1 tsp of oil and jeera, haldi , mirchi and dhaniya powder. 5. Add the ground onion tomato mixture. 6. Add half a cup of water and paneer and capsicum pieces.Add salt. 7. Cook for 5 minutes 8. Garnish with coriander.

Ingredients 1 cup oats 2 cups rice flour Powder these together and keep aside 1 small onion 1 small raw mango 1 tsp jeera 1 tsp sugar 4 - 5 green chillies Salt to taste Method 1. Grind onions, raw mango, jeera, sugar and green chillies in a mixer grinder. 2. Add the oats and rice flour powder 3.  Add water if required to make the batter of dosa consistency 4. Make dosa These are super quick, super nutritious and filling.

Ingredients 2 large raw mangoes with skin cut into cubes 2 tbsp jaggery 1 small onion chopped finely 4 red dried chillies 2 tbsp oil Salt to taste For the Masala 1 tbsp dhania seeds whole 1 tbsp jeera 1 tbsp til pinch of hing 4 tbsp raw grated coconut Method 1. Roast all masala ingredients, and keep aside the mixture. 2. Take two tbsp oil in a kadhai and add onion and mangoes. 3. Add salt 3. Add jaggery 4. Cover and cook for 5 minutes 5. Now take the masala from step 1, add the raw mango mixture and 4 red dried chillies in a mixer and grind to a chutney. 6. Serve with bread, dosa or anything you like!

Ingredients 250 gms capsicum cut into cubes 4 cloves of chopped garlic 1 large onion finely chopped 2 green chillis 1 cup besan 1/4th tsp kala masala 1/4th tsp sugar 1/2 lemon juice 2 tbsp of water to sprinkle Salt to taste For tempering 1/4th tsp rye 1/4th tsp jeera 2 twigs of curry leaves washed 1/4th tsp haldi 1/4th tsp red chilli powder 1/4th tsp hing 1 ladle of oil Method 1. Roast besan on slow flame and keep aside 2. Heat oil in a kadhai, add hing ,jeera, lehsun( garlic), curry leaves. Once the garlic is golden, add the onions and cook until golden brown. 3. Add haldi, mirchi, kala masala and tip in the capsicum. 4. Add the besan to the capsicum. 5. Add salt and stir properly. 6. Add sugar and  sprinkle water over the mixture, cook for two minutes. 7.Add lemon juice just before serving.

Lemon Pickle 200 Lemons 15 kg sugar 1.5 kg Salt 2 tbsp turmeric 500 gms chilli powder 100 gms bhuna jeera 2 tbsp chat masala 1 tbsp black salt Method 1. Cut lemons into 8 pieces. Remove the seeds and add salt and turmeric and keep in glass jars for 1 month (cure).  These should become soft. 2. After 1 month, take sugar add enough water to just cover the sugar and boil. When the syrup is formed. Add the cured lemons 3. When the lemons become transparent ( about 5 to 10 minutes) put them in a large tub. 4.  Once this cools add the chilli powder, chat masala,black salt, bhuna jeera powder and mix. 5. Let this cool to room temperature and fill in glass jars and store