Our Favourite Recipes

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