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 ...

Ingredients  2 kg kashmiri  2 kg bedgi 1 kg guntur 500g chapta 500g Reshampatta 1. Dry in sun for 2 days 2. Get it ground in Kandap Yantra

   Ingredients  2 glass chanda dal 1 glass urad dal 1/4th glass Jeera 1/2 glass dhaniya whole 3/4th glass imli 3/4th glass jaggery 1/2 glass mirchi poweder 1 glass dry coconut 1 cup oil Method 1. Roast chana dal, urad dal, jeera, dhaniya , dry coconut all separately  2. Now grind them with jaggery and salt to taste. Make a powder 3. Heat oil, cool it and add mirchi powder. 4. Then add the powder from step 2. 5. Mix it properly. 6. Churn all these ingredients in mixer grinder once more.

   Ingredients 150 g whole dhania 300g Chana Dal 300g Udad Dal 150g Jeera 50 g cinnamon 20 g Kashmiri Mirchi  5g Guntur Mirchi  50 g imli Salt to taste Method 1. Dry roast all ingredients separately. 2. When warm grind in a mixer grinder. 3. Add salt 3. Store in a dry bottle 

   Ingredients 2 kg whole dhania  200g Jeera  350g Chana dal 100g Urad dal 20g Dal Chini 25 g kaali mirchi 100g methi dana 250 g Kashmiri Mirchi whole 80 g guntur mirchi whole 100 g Hira Hing ( whole) ( Roast in a little oil) Method 1. Dry roast each ingredient separately ( except hing - roast hing in a little oil) 2. When warm grind to a fine powder in a mixer 

 Ingredients For Puran 1 cup chana dal 3 cups water 1 pinch salt 1/2 cup jaggery 1/2 cup sugar 3 Elaichi powder 1/4th tsp nutmeg powder For aata 2 cups aata ( sieve it through a cloth or baarik chalni or add little maida) Pinch of salt Water to knead dough Oil  For amti Cooked dal water 2 tbsp Puran  1 tbsp Dried coconut  2 Hari mirchi 2 tbsp Oil  1 tsp jeera Kokum 5 to 6 1 tsp Kala masala  1 tsp rai 4 to 5 leaves of kadhi Pata 1 tsp gud 1 tsp red chilly powder  1 tsp kala / goda masala Ghee for applying to puranpoli and dough  Method. 1.For dough - Knead a soft pliable dough and apply a little oil. Keep aside.  2. For Puran - In a cooker add 1 cup chana dal and 3 cups water with a pinch of salt. 3. Cook for three whistles and let it cool. 4. Sieve the dal mixture and keep the water aside for amti. Amti is eaten with puranpoli.  5. In a pan mash dal with ladle. Add gur and sugar and cook. Pass this cooked mixture through a sieve or a pur...

Ingredients   7 medium potatoes,peeled and gored with a fork Puree of 3 tomatoes Ginger garlic paste 2 tablespoons  Onion paste of 3 medium onions Oil to fry the potatoes  Oil to saute the masala Masala required  Jeera half tsp Hing a pinch Haldi half tspn  Dhania powder 3 tsp Chilli powder 3 tsp Garam masala a pinch Salt to tasteWater for gravy Method 1. Fry alu till deep pink ,strain. 2. Add some oil in a kadai 3. Add hing,jeera 4. Add ginger garlic paste 5. Fry till pink 6. Add onion paste till Oil oozes out 7. Add masalas and fry till Oil comes out 8. Add tomato puree and stir till the masala is ready  9.Add the potatoes  10.Coat them with masala 11. Add hot water to make gravy 12. Add the contents in a cooker and cook for 2 whistles 13. Add coriander leaves 14. If you want a rich gravy you can add cream or cashew paste at the end

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