Our Favourite Recipes

For roasting Chanadal 1 cup Udaddal 1/2 cup Khobra 1/2 cup Dhania akhaa 1/4th cup Jeera 1/8 th cup ( 2 tablespoon) Red dried Mirchi whole 1/4 th cup  Tamarind 1/4 th cup Gud 1/4 th cup  Salt to taste For tempering  Oil 1 tablespoon Mirchi powder 3 tsps Hing 1/2 tsp Method 1.Roast each ingredient separately on slow fire. 2. In a mixer grinder grind the ingredients with 1 and 1/4th tspn salt   to a nice coarse powder 3. For tempering take a oil and add hing. Turn it off and  then add lal mirchi powder.  4.  Add the roasted powder and mix well. 5. Store in a air tight container and relish with idli

Ingredients 1 bunch bathua leaves 1 cup green peas 8 green chilli 🌶  2.5 cup flour aata Salt to taste One tsp ghee  One tsp oil plus oil for making parantha Method 1. Clean and wash the Bathua  2. Blanch in hot water  3. In a mixer grinder add Bathua,  chillies and mutter. Make a paste.  4. To the aata add mixture salt and ghee 5. Add little water to make dough if required.  6. Smear dough with oil and let the dough rest 7. Make paranthas with oil. Make them nice and crisp 

Ingredients  Gur Galgal ka ras Adrak washed and dried Chuara Ajwain Methi Dana Red mirchi powder Haldi Salt Oil Method 1. Squeeze galgal juice. 2. In a kadhai add oil, add ajwain and methi dana 3. Add galgal juice and Chuara (dried dates) 4. Cook for a few minutes  5. Add adrak, mirchi haldi gud and salt 6. Saute a few minutes  7. Store in a bottle.  Cover with a cloth and keep in sun for 4 days

  If you want to see the video - It's available here Ingredients  1 kg gajar 1 kg gobhi  1/2 kg shaljam All should be raw & fresh. Wash, dry  Masala 1/4th cup jeera 4 big black cardamom 6-7 laung 1 tsp kaali mirch  1 inch cinnamon Roast and powder these ingredients 3 tbsp powdered rai  2 tbsp - chilly powder 1 tsp haldi 250 gms gud 3 tbsp salt ( according to taste) 500 ml Mustard oil 4 medium onion paste 2 inch adrak paste 1 whole clove garlic paste 1/4th cup Vinegar  Method 1. Heat oil in a kadhai  2. Add ginger, garlic and onion paste 3. Fry till rawness goes 4. Add gud and vinegar and all the masalas except rai 5. Bhuno the masala for 5 minutes 6. Add all vegetables  7. Heat the vegetables for a few minutes ( 2-3 minutes) 8. Turn off gas and add rai powder 9. Mix and keep in a barni. 10. don't cover the barni for one night. Cover with a piece of cloth and store . Enjoy in the winters :)

  Ingredients Urad dal fine powder - 500 gms Papad khaar / soda - 1/2 level tsp Black cardamom seeds Jeera - 1 tbsp Pepper corns coarsely ground  - 1 tbsp Salt to taste Water to knead the dough Method 1. Take all ingredients in a bowl and make a tough dough using very little water 2. Keep aside this dough for two hours. 3.  Use a khalbatta or hammer and bash the dough until it is soft and pliable. 4. Make a thick papad and keep in sunlight for one day. 5. Cut the papad into small pieces and sun dry for 3 to 4 days and store in a container. Use this papad to make Papad ki sabji  Note - the soda should not be more, the dough should be tough and dry the first papad only for one day so you can cut them into pieces.

Ingredients  500 gm besan Salt to taste 3 tsp chilli powder 1/2 cup oil 1 tsp haldi Oil for frying 1/2 cup water Powder the below ingredients 1 tsp ajwain 1/2 tsp hing  Method 1. In a big plate or paraat mix besan, spices , salt and 1/2 cup oil together and make a dough which you can pass through the sev making machine. Use little water to make the dough. The dough is a little  harder than chapati dough Rest this dough for 10 minutes. 2. In a kadhai heat oil 3. Grease your sev machine with oil.  4. Pass the dough in sev machine and fry then in oil until crisp. Each sev ghaan takes less than 5 minutes to make.

Ingredients 500g aata  500g bura or powder sugar 300 ghee + 50 g ghee for frying dry fruits 4 elaichi powder 25 g gond  ( dink in marathi) 1 cup mixed dry fruits ( almond , cashews  and pista). Method 1. Heat 50 gm ghee and fry the gond till it pops like pop corn. Remove and crush coarsely. 2. In the remaining ghee fry the nuts and chop them coarsely or powder. 3. Crush 4 elaichi in a mortar and pestle and keep aside. 4. Heat 300 gm ghee and add the aata. Roast this mixture till its golden  brown.  5. The ghee will start leaving sides and turn a nice golden. This takes about 20 minutes on slow medium flame. You will notice a nice aroma. . Add dry fruits, elaichi and mix. 6. Keep this mixture to cool. When warm add the bura and make ladoos. Enjoy :)

Ingredients 2 cups whole wheat flour 1 cup jaggery powder 1 cup water 2 tablespoons curd 2 tablespoons saunf 1 cup powdered  dry fruits coarsely 1/2 cup dried copra powder 1 tsp ghee 1 tsp baking powder Oil for frying Method 1. In a pan add water and Jaggery powder. Bring to a boil. Cool down till its warm  2. Mix all the ingredients  in a part. 3. Make dough using jaggery water 4. The consistency should be soft and like that of roti 5. Apply ghee and leave overnight . 6. Make puri like babru and fry on oil next day 

  Ingredients 1 kg washed and diced ripe guava, prefer the pink ones 4 cups of water 1 tsp citric acid Juice of 3 lemons 4 cups of sugar Method 1. Boil guavas in water till it is soft and mushy with 1/2 tsp of citric acid while boiling. 2. Take a strainer and place a muslin cloth and place this on a bowl. 3. Add the guava pulp and strain it for a few hours ( at least 2-3 hours) Till the left over guava are dry and all juice has strained. Tie the muslin cloth tightly for the juice to strain out nicely. 4. Measure the amount of juice. 5. Add equal amount of sugar in the pan 6. Add 1/2 tsp of citric acid   7. Add juice of three lemons. Bring the mixture to a boil in a pan. 8. Do the plate test when it starts thickening. Put a drop on a plate and the jelly should not move. 9. Store in a glass jar. Leave it overnight to set. Enjoy with warm toast

  Ingredients 2 cups of fresh khoa 3 cups sugar 4 cups water 1/3rd cup maida 1 tablespoon rawa 1 tsp ghee  1/4th tsp baking powder 4 elaichi few pinches of saffron few drops of lemon juice Ghee for frying 3 tbsp milk Method Dough 1. Mash  and mix rawa, maida , khoa , baking powder , 1 tsp ghee,  together. Add the milk one tablespoon at a time to make a soft dough 2. Do not knead to much.   3. roll balls without cracks 4. Deep dry in ghee on low flame till golden brown.  5. Don't touch the frying gulab jamuns with spoon / spatula. 6. Shake the kadhai slowly to move them around. 7. Take them out on a tissue paper and keep aside. Syrup 1. To make chashni add three cups of sugar and 4 cup of water in a pan. 2. Add kesar and elaichi and bring this to a boil to a sticky consistency. It should not make a thread. 3. Add lemon juice  Add the gulab jamuns once the syrup is warm Keep dipped in syrup for at least 4 hours before relishing

Ingredients 6 large star fruits should give you about 1 cups of juice 1 cups of sugar Juice of 1 lemons 2 Cardamom powders ( elaichi) if you like the flavour. Method 1. Was and clean the star fruits. Dry them. 2. Remove the center seeds region. 3. Remove the hard edges of the fruit. 4. Juice the soft fruit in a mixer grinder.  5. Measure the juice ( should be 1 cup) 6. Heat the juice in a heavy bottomed sauce pan. 7. Add one cup of granulated sugar 8. Bring to a boil 9. Add juice of lemon. 10. When the jam thickens place a drop in plate with some water. 11. if the jam crinkles it is done. Add cardamom at this point if you like it. 12. Fill the jam in a glass bottle. Do not cover until it cools down to room temperature 13. Cover / seal it the next morning  14 Enjoy with buttered toast

Ingredients 4 boiled and mashed potatoes 1/2 cup corn kernels  1 cup grated processed cheese 1 tsp pepper powder 1 tsp chilli flakes 1 green chilly 3 tsp red chilly sauce  Salt to taste For slurry & coating 1 small cup maida 1 small cup cornflour water salt and pepper powder  bread crumbs to coat Oil for frying  Method 1. Mix all ingredients for cheese balls together in a bowl. 2. Make small round balls , dip in slurry and coat in bread crumbs, dip in slurry and crumbs twice to coat the balls nicely. 3. Double coating ensures the cheese does not ooze out. 4. Deep fry them in balls and enjoy them hot with ketchup You can store the cheese balls in freezer after dipping in slurry and coating with bread crumbs and enjoy anytime when you are hungry

Ingredients 100 gms wash green chillies  and dry them, remove the stems and cut them in small pieces 1/2 tsp saunf 1/2 tsp kalonji 1/2 tsp dana methi 1/2 tsp mustard seeds 1/2 tsp jeera 2 tsp salt 1/4th tsp haldi juice of 2 lemons 1tbsp vinegar 2 tbsp oil  1/2 tsp hing Method 1. In a pan dry roast dana methi  2. Roast saunf, kalonji , mustard seeds and jeera lightly 3. Now cool all these ingredients and churn in a mixer to a coarse powder 4 Mix hing, haldi, salt, masala and the chillies 5. Add lemon juice and than oil and viinegar. 6. Stays good for 15 day outside the fridge. 7. Store in fridge for longer shelf life

Ingredients for Dal Chana dal - 1 cup ( soaked for 4 hours) Tomatoes grated  - 2 large Green Chillies - 2 finely chopped ginger  1 inch finely chopped hing - 1/2 tsp haldi - 1/2 tsp Jeera - 1 tsp Salt to taste ghee for tempering 4 cups of water Method Step 1 1. In a a cooker add ghee 2. Heat ghee and add  hing, jeera, green chillies, ginger and tomatoes. 3. Add haldi, soaked and drained dal and saute till the water from tomatoes evaporates. 4. Add salt , water and close the lid & cook the dal for 3 - 4 whistles till done. Step 2 : Ingredients 1. Ghee 2. Jeera 3. Bhuna jeera powder 4. Garam masala 5. red chilli powder 6. Amchur 7. chopped coriander 1. Sprinkle bhuna jeera and garam masala,red chilli powder and amchur on the dal. 2. Heat ghee add jeera when it splutters add it to the dal. 3. Take a mathani and mix the dal well. ( Dal ko ghotna hai) 4. Add green chutney and imli chutney and onion slices before serving For Pakwan ...