Our Favourite Recipes

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.