Our Favourite Recipes

Ingredients for Chole 250 gms Chick peas soaked overnight Salt to Taste For the Potli 1 sachet of tea leaves 5 - 6 cloves 10 pepper corns 2 badi elaichi 2 small elaichi 1 inch piece of cinnamon. Make a potli of all these ingredients or place it in a tea infuser. Method Boil soaked peas with double the water. 500 ml approx. Add the masala potli and salt Cook in a pressure cooker till Chole are cooked. For Masala 250 gms Onions 125 gms tomatoes 2  inch ginger paste 50 gms Anardana 3 tsp Jeera 1tsp red chilli powder 1 tsp dhania powder Everest Chole masala about 25 gms ( 2 tbsp) Oil for chaunk 1tbsp Ghee Method 1. Roast anardana and 2 tsp jeera on a tava. Grind and sieve this masala and keep aside. 2. In a big kadhai add oil, 1 tsp jeera, onion, ginger and saute till golden brown. 3. Add haldi, dhania, mirchi, chole and cook for a few minutes. 4. Add tomato puree and cool till it leaves oil. 5. Remove the potli from chole and strain the ch...

This is an excellent digestif ( non alcoholic) :) Ingredients 15 number Magai Paan leaves washed well 1 tbsp dhania daal 2 cloves 2 tsp gulukand 1 pinch of chaman bahar ( paan khushboo) 2 elaichi 1 glass of milk some ice Method Churn all ingredients in a mixer grinder and mix well. Sieve and serve in shot glasses .

Ingredients Round brinjals sliced about 250 gms 3 medium onions diced 1 tsp chilli powder 1 tsp dhania powder 1 tsp rai 1/2 tsp haldi 1 sprig kadhi patta 1 tsp tamarind paste 1/2 tsp jaggery 1/4th tsp Hing 1/4th tsp sambar powder Oil for chaunk Method 1.Add a 2 tbsp of oil in a pan. 2. Add hing, rai. kadi patta,  onions and saute for some time. 3. Add brinjals. 4. Add chilli powder, haldi , dhania powder 5, Mix properly and cover. 6. Cook till done. 7. Add 1/4th tsp Sambar powder 8. Add the tamrind paste and jaggery. 9. Saute for a few minutes and serve hot.

Ingredients For saag 2 bunches of sarson saag 1 bunch of Palak saag 1/2 bunch bathua saag Wash properly and boil in water in an open pan. Add a pinch of salt and sugar to retain color. Cool for some time. Churn in mixer grinder into a paste or you can chose to " ghotna" with hand. For the Chaunk 3 onions chopped finely 1 inch ginger + 8 to 10 cloves of garlic - ground to a paste 3 tomatoes pureed Ghee  - 1 ladle full Chilli powder - 1 tspn Jaggery - 1 tspn Ajwain  - a pinch green chillies - 3 to 4 in number into a paste. Method 1. Add a ladle full of ghee in a pan \ kadhai. 2. Add jeera, onion, ginger garlic paste and ajwain. 3. Cook till golden brown. 4. Add chilli powder 5. Add tomato puree and cool till oil separates out. 6. Add sag which is now cool and in a paste. Add green chillie paste. 7. Add little jaggery. 8. Add a little makki atta if you think the saag is thin. This is called AALAN. 9. Add salt  to taste, 10. Boil f...

Ingredients For the dry Masala 1 tspn whole corainder 1 tspn Jeera 1/2 tspn Shah jeera 6 cardamoms 2 Big elaichi 8 cloves 1/2 tsp pepper 1 star anise Method Roast all these ingredients in a pan. Grind in Mixer and sieve the masala. Keep aside. For Kaju Paste Handful of Kaju 3 tspn Curd 2 Tsp Malai Water to boil Method In a pan boil some water. Drop the handful of kaju. When the cashewnuts start floating remove and dunk them in some cold water. Take the cool cashews and add the curd and mail. Churn in a mixer to make a thick smooth paste. For the Gravy Ingredients 3 onions paste 1 tbsp garlic paste 1 tbsp ginger paste 3 tomatoes in a paste 2 tbspn chilli powder 1 tsp haldi 1 tspn dhania powder 1 tspn dried masala ( first recipe) Cashew paste ( mentioned above) Juice of half a lemon Butter 2 tbspn Oil 2 tbspn Method 1. In a kadhai add the butter and oil. 2. Add the onion garlic and ginger. Fry till golden brown. 3. Tip in all the dri...

Ingredients For the covering 250 gms Maida salt to taste 1/4th cup Oil  A little more oil for frying Few grains of Sugar Juice of 1/2 lemon For the filling 4 boiled and mashed potatoes Salt to taste 1 tsp Red Chilli powder 1/4th tsp Bhuna jeera Amchoor to taste Method for covering 1. Take a tsp of oil and add a few grains of sugar to it. Add juice of half a lemon and whisk this all together. 2. Tip in the maida and knead this to a stiff dough. 3. Roll out think chapatis. Fir the filling Mix all the ingredients and keep aside. To make the samosa 1. Roll the dough into a chapati 2. Keep the filling on one side. 3. Roll the dough. 4. cut pinwheels 5. Fry till golden brown. 6. Serve hot.

Ingredients 1 grated coconut 1 l of full cream milk 10 tspn Sugar Saffron strands Handful of chopped nuts 1 tbsp ghee Method 1. In a Non stick pan add boiled milk and grated coconut. Let it cook till it is reduced. Takes about 20 - 25 minutes 2. Add ghee and roast it all together to give some color and flavor to the coconut. 3. Add Sugar and cook for a few minutes. 4. Ensure the mixture leaves sides and comes together in the non stick pan. Should resemble khoya consistency. 5. Now set the mixture on a greased plate \ pan and garnish it with nuts. 6. Cut into pieces and refrigerate.