Our Favourite Recipes

Ingredients 1/2 liter Milk  3 Tbspn Sugar 1/2 cup mango puree Pieces or balls of one mango. Method 1. Boil 1/2 liter of milk in a non stick pan without stirring till a thick malai is formed on it. Reduce the milk to 1/3rd the original volume. Add sugar to the rabri. 2. Chill in fridge for an hour. 3. Add the mango puree and stir well with a  fork. 4. Before serving add the mango pieces\ balls. Serve chilled

Ingredients  1 Cup long grained basmati rice 1 Cup sugar 1 and 1/2 cups water Few Saffron strands 1/4 Tspn Elaichi Handful of chopped Badam, Cashew, raisins, and pista for garnish  2 tbspn Ghee Method 1. Soak basmati rice for 15 minutes 2. Drain water 3. Heat one tbspn of ghee and put the rice in and stir a little 4. Add water and saffron and cook till just done. We want nice grainy rice not overcooked. Cook in a cooker preferably. 5. Add Sugar and stir with a fork. 6. Allow too cook for 5 minutes ( or till all sugar dissolves). 7. Add elaichi and nuts 8. Serve hot

Ingredients For gatta 2 cups besan 1 curd 2 tbspn Fennel Seeds (saunf) 1 tspn kalonji 1 tbsn dhani powder 1 tspn haldi 1 tbspn chilli powder Salt to taste Pinch of hing 1tbspn oil Method 1. Knead a dough of mixing all ingredients into a chapti like dough using only curd. 2. Make rolls . 3. Add to boiling water and boil for 30 minutes. 4. Cut them into thick coins and keep aside. For Gravy 2 ladle full of oil Pinch of hing 1 tspn jeera 1tspn rai 1 tbspn ginger garlic paste  1 tbspn chilli powder 1 tbspn dhania 1 tbspn saunf  1 tspn Kalonji ( optional) 1 tspn Haldi 1 medium finely chopped onion Puree of 2 large tomatoes 2 glasses of Water for gravy Salt to taste Method 1. Heat oil in a kadhai 2. Add hing, jeera, rai, saunf, kalonji, 3. Add Onions and fry 4. Add ginger garlic paste 5. Add Haldi and mirchi powder 6. Add tomatoes 7. When the oil leaves sides of kadhai add dry gattas and salt. Add 1/2 cup curd and cook well. 8. Stir ...

Ingredients 3 cubes of cheese cut into triangles. 1 roundel of pineapple cut into 6 pieces 6  glazed cherries 6 pieces of diced apple  6 satay sticks Dressing 1 tspn honey 1/4th tspn of Pepper Powder 1 pinch of salt 1 pinch of chat masala juice of 1/2 lemon Method. 1. Mix the dressing ingredients together. 2. Marinate the fruits and chesse in the dressing except the cherries. 3. Weave them on to the satay sticks alternately. First the cheese then the pineapple, apple and top it with the cherries. 4. Enjoy as it is or grill it on a pan and serve 

Ingredients 4 alphonso mangoes or Kesar Mangoes chopped. 1/2 cup sugar Method 1. Mix together the ingredients in a mixer grinder. 2. Heat on the stove and turn off the gas before it boils. 3. Cool and store in a container and freeze 4. Use it to make milkshake, aamras, lassi, when mangoes are not in season. 5. Stays fresh for 6 months if stored properly. Note - Fruits lose taste \ color if boiled or cooked for longer. Do not use wet spoons when scopping the preserve. Always use dried spoons to ensure the preserve doesn't get spoilt.

Ingredients 1 box Strawberries 2 tbspn  Sugar 2 tbspn  Water Methods. 1. 1 cup w ashed strawberry  dried on a paper towel and diced into small pieces 2. Add two tablespoons of sugar and 2 tablespoons of water. 3. Heat the strawberry and turn the stove off before the color changes and water boils. 4. Store in air tight container and freeze. 5. Use this to make milkshake \ lassi when not in season. Drizzle it in you favorite icecream scoop. 6. Lasts for upto 6 months.

Ingredients cup full cream milk curd 2 tspn Sugar Powder 1/4 tspn roasted jeera powder 1/4 tspn pepper powder 1/2 cup pineapple preserve 1/4 tspn salt Method 1. Whisk the curd  2. Add about half a cup of preserved pineapple to the whisked curd. 3. Add jeera powder, pepper powder, sugar and salt, 4. Serve chilled