Our Favourite Recipes

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