Our Favourite Recipes

Ingredients 100 gms salt (2 tbsp for raw mango + 80 gms for masala) 100 gms saunf or fennel seeds 1 tsp kalonji 40 gms daana methi 1 tbsp haldi 2 tbsp red chilli powder 1 tsp hing 1kg cut raw mango 100 ml Sarson ka oil ( heat in a kadhai upto smoking point and cool  and keep aside) Method Preparing the mangoes Take 1 kg raw mango. Wash and dry thouroughly.Cut the pieces lengthwise. Add 2 tbsp salt and 1 tbsp haldi and keep aside overnight. In the morning take a cloth and spread the mango pieces individually and keep in sun for 2 to 3 days. Salt liquid which the mangoes release must be stored in a container to be used lately. On the third day 1. Mix together all masala. 2  Add a little cooled oil and mix well. 3. Coat the raw mangoes with this masala. Add the salt liquid( brine) 4. Fill in a glass air tight barni . 5. Add the 100 ml of the oil 6. Keep in sun for a day or two. Cover it with muslin cloth. 7. Relish with paranthas

Ingredients 100 gms salt 100 gms saunf or fennel seeds 40 gms daana methi 1 tbsp haldi 2 tbsp red chilli powder 1 tsp hing 1kg cut raw mango 250 gms Sarson ka oil ( heat in a kadhai upto smoking point and cool  and keep aside) Method 1. Mix together all masala. 2 Add a little cooled oil and mix well. 3. Coat the raw mangoes with this masala. 4. Fill in a glass air tight barni . 5. Add the rest of the oil 6. Keep in sun for a day or two. Cover it with muslin cloth. 7. Relish with paranthas

Ingredients 1 Cup Basmati rice 2 to 3 small Brinjal 10 to 15 tendli cut length wise 1/2 carrot cubed 1 potato cubed 1/2 cup peas 1/2 fresh grated coconut 1 tbsp Goda Masala 2 tbsp curd Salt as per taste For Masala 1 tsp whole dhania 1/2 tsp shah jeera 1/2 tsp jeera 3 cardamoms 5 cloves 5 pepper corns 1 inch dalchini Crush in a mortar and pestle and keep aside. For tempering 4 tbsp oil 1/4 tsp hing 1/2 tsp haldi 1/2 to mirchi powder 2 sprig of curry leaves 15 cashew nuts 1/2 tsp sugar Method 1. Was and soak rice for 15 mins 2. Wash and cut veggies lengthwise 3. Heat oil in kadhai 4. Add hing , rye, lal mirchi, curry leaves, cashewnuts & add grated coconut  5. Add veggies, and goda masala and the dry ground masala from above. 6. Stir for few minutes. 7. Add rice and mix well. 8. Add salt and sugar and mix 9. Add curd and three times water ( 3 cups for 1 cup rice) 10. Cover and cook in the pan on low flame. 11. Garnish with corian...

Ingredients A. 250 gms dana methi B. 2 mutthi ( handful ) whole dhania 2 mutthi ( handful)  saunf 2 mutthi ( handful ) jeera C. Dalchini - 2 sticks Long - 15 nos Elaichi - 15 nos Badi Elaichi - 10 nos Tej Patta - 10 nos Method 1. Dry roast A, B, & C separately. 2. Grind them together in a mixer once cool

Ingredients 7 glass lemon juice (100 fresh lemons) 1 glass ginger juice 31/2 tsp of citrus acid 20 glasses of sugar Method. 1. Set up a double boiler. 2. Melt juice, sugar and citric acid together. 3. Cool and store in a glass bottle

Ingredients For the tikki Besan - 250 gms Onion - 1 finely chopped Green chillies - 1 finely chopped Anardana - 1 tsp Khus khus - 3 tsp Coriander - chopped handful Hot ghee - 4 tsp Oil for frying Water - few tsp For the gravy Onion - 2 finely chopped garlic - 10 cloves ginger - 1 inch Pound the two together to make a paste tomato puree - 3 tomatoes Haldi - 1 tsp Dhania  - 2 tsp Mirchi powder - 1 tsp Hing - a pinch Jeera - 1 tsp Salt to taste Water - 1 cup Ghee / oil - 2 tbsp Method For the tikki: Mix all the ingredients. Add 4 tsp of hot ghee and sprinkle very little water. Make tikkis and  deep fry in oil For the gravy 1. Heat ghee in a pan 2. Add jeera and hing. 3. Add the onions fry and add the ginger garlic paste. 4. Fry till golden brown. 5. Add all the masalas and salt. 6. Add tomato puree and cook until it leaves the sides. 7. Add a cup of water and cook for some time. 8. Add the tikkis and cook for a few minutes. 9. Garni...