Our Favourite Recipes

## Ingredients ### For the covering - 1 cup rice flour. - ½ cup milk. - ½ cup water. - 1 tablespoon ghee, plus extra for greasing. - 1 pinch salt. ### For the filling - 1 cup grated coconut. - ¾ cup grated or chopped jaggery. - 1 teaspoon nutmeg powder. - 1 teaspoon cardamom powder. - A few strands of saffron, for decoration. - 1 teaspoon ghee. ## Method ### Prepare the filling 1. Heat 1 teaspoon ghee in a pan. 2. Add the grated coconut and jaggery. 3. Cook on low heat until the jaggery melts and combines with the coconut. 4. Stir in the cardamom powder and nutmeg powder. 5. Transfer the filling to a bowl and allow it to cool completely. ### Prepare the dough 1. In a saucepan, bring the milk and water to a boil. 2. Add the ghee and salt. 3. Turn off the heat and add the rice flour. 4. Mix quickly until the flour absorbs the liquid. 5. Cover and rest the mixture for 5 minutes. 6. When cool enough to handle, knead it into a soft, smooth dough. If needed, wet your hands lightly with warm ...

Ingredients  100 g Cashew nuts 100 g  almonds 100 g melon seeds 100 g makhana 50g gond 350 g coconut dry kisa 100 ml ghee 1/2 tsp cardamom powder Handful pista 300 g sugar  200 ml water Method 1. Roast nuts and keep aside in ghee 2. Roast Makhana 3. Roast melon seeds 4. Fry Gond  5. Roast coconut for 2 mins and keep aside 6. Grind nuts and makhana and put in parat 7. Grind gond and put in parat 8. Make one string chasni with elaichi 9. Mix coconut with chasni 10. Follow with nuts and makhana powder 11. Set in a tray

Ingredients 2 cups besan 2 tbsp oil Salt to taste  1 tbsp teekhi chilli powder  1 tsp haldi powder  1 tsp amchoor powder  1 small spoon hing  1 tsp ground ajwain Water to make dough Method 1. Sieve the besan in a parat 2. Add all ingredients to the besan 3. Make soft dough which can pass through sev machine 3. Rest for some time 4. Fry in oil and keep aside

Ingredients 4 drumsticks cut in 2 inch pieces 1 glass of Water  Oil for tadka 1 tsp haldi 2 tsp chilli powder 1 tsp dhaniya powder 1 small piece jaggery  2 tablespoon tamarind pulp Salt to taste Roasted peanut powder  1 tsp rai  1/4 th tsp hing Method 1. In a kadhai add oil  2. After the oil warms up add hing and rai 3. Saute in all drumsticks for a minute 4. Add all spices except chilli 5. Add enough water to make gravy and let the drumsticks cook. 6. Once cooked add tamarind pulp and jaggery 7. Simmer for a few minutes  8. Add roasted peanut powder.  9. Cook for a few minutes  10. Enjoy with roti or rice

Kakode ki sabji Ingredients  250 gms kakode 250 gms onions Oil 3 tablespoon  Hing a pinch Haldi half level tsp Mirchi powder 1 tablespoon or according to taste Salt to taste  Gud 1 teaspoon  Amchoor powder half a teaspoon  Dhania powder half tsp Method: Cut kakode and onions length wise Fry them in oil till done.sprinkle a little water.cover and cook till soft Add masalas Saute Add amchoor and gud 

Ingredients 1 Cup Urad dal 1 Cup Roasted Semolina ( jaada \ coarse Sooji) 1 inch Ginger finely chopped 4 green chillies Chopped A piece of fresh coconut chopped Handful of Coriander leaves finely chopped 7 to 8 Curry Leaves chopped Salt to Taste Oil to Grease Method Soak Urad Dal for two hours. Grind with a little water to smooth paste and leave overnight to ferment. Roast Semolina in a dry pan and cool the evening before. Next day morning: Mix all the ingredients ( dal + sooji + green chillies+ ginger+ coriander leaves + Coconut. Add salt to taste Grease Appe Patram with a brush. Heat and add one tspn of batter and let it cook. Turn the appe upside down and sprinkle some more oil to cook. Serve hot with Coconut Chutney. For Chutney Ingredients  1 small fresh grated Coconut A handful of Dalia ( roasted channa dal) Salt to taste 4 green chillies 1 tspn curd 1/4th tspn sugar Method Grind all ingredients in a mixer grinder. Add ...