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.