Our Favourite Recipes

Ingredients For the pastry 500g maida 250 g white butter 1 pinch salt Chilled water For the filling 1.5 kg or 6 big  crunchy apple ( we mixed green and gala) sliced  2 tsp cinnamon powder  1 tsp nutmeg powder  150 g sugar ( 75 g demerera  75 gms castor) Juice of 1 lemon 3 tbsp Cornflour  Method 1. In a plat rub butter maida and salt to a breadcrumb  texture.  2. Add little water to pull together a stiff dough 3. Divide the dough in two parts and cling film it and keep in freezer for 30 minutes 4. In a pan add a tbsp of butter, add sugar and apples. 5. Add cinnamon  and nutmeg till there is a shine and apples are gently  cooked 6. Add two tablespoons  of cornstarch and cook for a minute 7. Keep the filling aside to cool. 8. Take a pie mould, smear butter around the inside of the pan. 9. Take  one part of the dough from the freezer.Roll it into a sheet and cover your buttered pie mould with the pastry. With a fork dor...

Hari mirchi 500g washed and dried  50g salt 50g rai pisi hui 50g saunf coarse powder 50g Amchur  50g mirchi powder Haldi half tsp. Hing a little Mustard oil Method  1. Mix the masalas adding a little oil 2. Stuff this masala into the chilli 3. Put them in a glass jar  4. Cover with oil 5. Put a tsp of vinegar over the oil

Ingredients  For momos For cover 2 cups maida 1 tsp salt 3/4 th cup water For filling 1 cup finely chopped cabbage 1 grated carrot 1/2 cup paneer 1/2 cup mixed bell peppers  1 tsp ginger garlic paste 1 finely chopped onion Black pepper to taste Salt to taste Oil  1 tsp red chilli powder 1/2 tsp Amchur powder  For Thukpa 1 finely  chopped onion 1 cup finely chopped cabbage 1 finely chopped carrot 1/2 cup mixed bell peppers 1 tsp ginger garlic paste Oil  Vegetable  stock 1 tsp soya sauce 1 tsp green chilli sauce 1 tsp red chilli sauce Method For momos 1. In a pan add oil, ginger garlic paste and onions. Stir for a few minutes 2. Add all vegetables,  paneer, salt, red chilli powder, black pepper powder, amchur powder 3. Stir for  few minutes and keep aside to cool For cover 1. Take 2 cups maida, add salt and make a hard dough. Smear some oil and keep under a soaked cloth To make momos 1. Roll small puri sized dough 2. Take a spoon of...

Ingredients 2 cups Maida 1 cup white butter 1/2 tin condensed milk 1/2 cup sugar ( 1/4th cup castor sugar + 1/4th cup regular sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon Vanilla essence 1 glass of milk and water at  room temperature 1/4th cup water 1 pinch salt 1 tin Pineapple (canned) 4 tbsp butter  3/4 th cup demerera sugar Butter paper \white paper to line your baking tin Method 1. Sift the maida,baking powder, salt and soda together three times in a sieve and keep it aside. 2. Whisk butter to a nice fluffy consistency. 3. Add both sugars and condensed milk to the white butter and whisk it all together with a hand whisk. 4. Slowly add the flour ( maida ) mixture . Fold it together. Cut two pieces of Pineapple and mix in batter 5. Add the milk and water mixture slowly to the mixture to get the right consistency. You might need to add lesser than the prescribed amount above. 6. Fold all the contents with a soft hand. 7. Line your cake tin with a b...

Ingredients 2 glasses rice Thick milk from 1 coconut no water 4 tbsp sugar 1 and half tsp salt 1 level tsp yeast 1 cup cooked boiled rice Warm Water 1/4th cup  Method 1. 12 noon - soak 2 glasses rice in water 2. 3 pm - drain rice in a sieve  3. 1 cup of boiled rice, add five cups of water , boil and make a paste and cool 4. Coconut milk - in a mixer grinder grind coconut and pour the paste through a muslin cloth 5. 7.30 pm - grind the soaked rice with the  cooked rice and coconut milk and make a batter in a mixer. 6. Now add salt 7. 10.30 pm - Take warm water (1/4th cup) add sugar and yeast and after the yeast is proven add to the mixture 8. Next morning make appe in appamchetty 6. 10.30 pm- add salt , proven 

ingredients 1. Kathal / raw jack fruit peeled and cut into pieces 1kg 2. 250 gms raw Mango peeled and grated 3. 100 gms salt 4. 100 gms chilli powder 5. 100 gms saunf  6. 100 gms rai powder 7. 1 tsp kalonji 8. 1 tablespoon daana meethi 9. 1 tsp haldi  10. 1/2 tsp hing 11. Sarson ka tel raw 300 ml 12.  4 tablespoons Vinegar 13. Water for boiling kathal Method 1. Boil water in an open patila or pan. 2. Add kathal pieces  3. Boil for 3 to 4 minutes 4. Drain in colander 5. Let it cool till the steam stops.  6. MIx all masalas in a vessel with 100 ml raw oil. 7. Now coat the still warm kathal with the masala mixture.  8. Put this in a jar , add remaining oil and vinegar 9. Take a muslin  cloth cover the mouth of jar and leave in sun for 8 days to soften and pickle. Enjoy with paranthas

Ingredients  1 kg red fresh chilly (washed and wiped dry) 150 gms imli (tamarind) broken into small pieces 100 gms salt 1 tbsp haldi Dana methi roasted and powdered( 4tsp powder) Oil 250 ml Hing 1 tsp Method 1. In a mixer add haldi, imli, salt and chilly and grind to a coarse mixture . Leave overnight.  2. Spread on a thali and keep in the sun for one whole day. 3.On the third day roast dana methi on slow fire till dark brown. It should smell and look like roasted coffee.Grind to a fine powder. 4.Heat 250ml of oil.add 1tsp hing.Turn off the gas. 5.To the chilli mixture add 4 level tsp methi powder and mix well. 6.Pour oil and hing on it.mix well and store in an airtight container in the fridge.

Ingredients  Orange juice - 1 litre ( use sour and sweet oranges and squeeze fresh juice. Sugar - 1 kg and 250 gms Water - 750 ml Citric acid - 5 level tsp Orange emulsion -4 tsp Orange essence 1tsp Method 1. Take a smaller pot of water and keep it on boil. 2. Take a second larger dry pot.  To this larger pot add juice ,sugar.  Place it on the small hot water pot. Heat only till the point till the sugar melts. Add citric acid after the sugar has melted. This process should not take more than 7 minutes. If you cook it too long the syrup will become thick. Ensure the mixture is thin.  3. Now cool the orange sugar mixture completely and add the orange emulsion. 4. Store in a dry bottle in room temperature.  * there should not be any water in the larger pot.

Ingredients  For dough 1 cup Maida 1 tbsp ghee 1/2 tsp ajwain  Salt to taste Oil to smear 1 tbsp Butter  Ice cold water to knead For filling  3 small Boiled potato and grated 2 cheese cubes grated Salt to taste Method 1. To make the dough add all dry ingredients  in a paraat mix (maida ghee Salt and ajwain) to make mohin. 2. There should be enough ghee to make a muthi 3. Add ice cold water and knead a chapati like dough 4. For the filling mix potatoes , cheese and salt. You can choose to add any thing you like ( pepper, paneer corn etc) 5. Roll a flat chapati  6. Place filling in center 7. Make cuts on both sides of the filling and pack it alternatively. 8. Smear with butter and bake for 15 minutes at 250 degrees