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 ...