Our Favourite Recipes

5 - 6 brinjals 1. In a kadhai add some oil and cook the brinjals till done. Keep aside Ingredients for Masala 1 tbsp urad dal 2 tbsp chana dal 1 tbsp dhania akha 1 tsp jeera 1/4th tsp fenugreek seeds Few drop of  Oil 5 to 6 curry leaves Method for Masala 1. add one tsp oil and roast the masala 2. Cool and grind into a powder Ingredients for Gravy 1/2 katori roasted and peeled groundnuts 1/2 cup fresh coconut 1 tbsp sesame seeds 1 tsp khus khus 1. Heat kadhai and roast the khus khus for a while. 2. In a grinder, grind nariyal, peanuts, khus khus and sesame seeds adding a little water. 3. Keep aside. For Tempering. 2 finely chopped onions 1 tsp mustard seeds 1 tsp jeera 1/4th tsp hing 4 -5 curry leaves ( 1 stick) 2 tsp mirchi powder 1/2 tsp Haldi powder In addition to this 1 lemon sized imli 1 tsp jaggery Method 1. Heat oil 2. Add mustard seeds , jeera, hing, curry leaves. 3. Add mirchi and haldi powders. 4. Add the masala and g...

Chilli Powder Ingredients 2 kg Kashmiri Mirchi 1 kg Bedgi Mirchi 1 kg Teja Mirchi 1 Guntur Mirchi Method 1. Dry the chillis in sun for two days. 2. Have the chillis ground at Kandap ( grinding mill)

Ingredients 500 gms  Maida 1 tsp Baking powder Sift these together 2 tbsp amul butter 2 tbsp Olive Oil Salt to taste For the yeast proofing 3 tbsp Yeast 2 tbsp sugar 3/4th small glass cup warm milk Method 1. Sift the maida and baking powder together 2. Add salt amul butter and olive oil 3. Warm  milk and add the sugar to it. 4. Add yeast and leave it for 10 minutes. 5. Add  the bubbled yeast mixture to it. 6. Mix it all well together and make a dough which is softer than chapathi dough. 7.Cover with cling film and keep aside for 30 to 40 minutes 8. Dough should double in size. 9. After it doubles in size beat the dough and strecth it well. 10. Roll them into balls and make a base. Prick it with a for,brush it with butter and bake it for 3 minutes on 200 degrees C. Remove when light brown. Pizza Sauce For 7 pizzas 7 Tomatoes 3 Onion 1 garlic cloves 1 tbsp readymade pizza sauce 2 tbsp Olive Oil to cook the vegetables. Oregano Chil...

Ingredients 1 cup black bengal gram soaked overnight Oil 1/4 th tsp Hing 1 tsp Jeera 1 inch julians of ginger 1/2 tsp haldi 1 tsp dhania powder 1 tsp mirchi powder 1/2 chat masala 1/4th garam masala 1/2 tsp amchoor. 1/4 th juice of lemn 1/4tsp kala namak Method 1. Wash properly and cook in cooker using fresh water and let it cook for 15  minutes 2. Drain the chanas and keep aside 3. Heat some oil , add hing , jeera, haldi,ginger, dhania, mirchi and coat the chanas 4. Add 1/2 tsp bhuna jeera powder, chat masala, 1/4 th tsp garam masala, 1/2 tsp amchoor and juice of 1/4th lemon, 1/4 tsp kala namak 5. Sprinkle a little water and allow it to cook. 6, Serve hot with chapati.

Ingredients 500 gms Maida Salt to taste 15 crushed pepper corns 1 tbsp ajwain 1 ladle full of  warm groundnut oil 2 tbsp pure ghee Oil for frying Method 1. Take Maida and  add salt and ajwain and pepper powder to it. 2. Add 1 ladle  of warm oil and 2 tbsp of pure gheey. Rub with both palms. It should be pastry dough consistency. Add a little water while making the dough. 3. Divide it into 50 small pieces. 4. Roll out thick mathris. 5. Pierce them with fork. 6. Heat oil in a kadhai and fry the mathris. Lower the flame and fry them on low flame till pinkesh in color. 7. Cool and store. Tip - Use good quality refined oil so they don't smell.

Ingredients For two paranthas 50 gms Paneer 50 gms Matar ( green peas) 1 green chilly ( more if you want it hot) 2 cloves of garlic 1 small finely chopped onion 2 Cheese slices 1 little piece of ginger ( as much as the garlic) Coriander leaves or any herb you like 1/4th tsp pepper powder 1/4th tsp oregano 1/4th tsp chilly flakes Wheat dough to make Paranthas ( you can also use half wheat half maida dough) salt for the dough 1 cup water for dough Olive oil to make Paranthas 1/4 th tsp lemon juice Method For the dough 1. Take wheat atta or atta and maida mixture. 2. Add salt to taste. 3. Use water and make a soft pliable dough. 4. Use olive oil and smear over the dough. For the filling. 1. In a mixer jar take paneer, matar, green chilly, ginger, garlic cloves and churn it once. 2. Take this mixture in a bowl and add finely chopped onion 3. Add oregano, chilly flakes ,black pepper powder. lemon juice and little salt. Ensure the mixture is not watery. T...

Ingredients 3 boiled and mashed potatoes 1 carrot chopped finely 2 florets of cauliflower 1/4th cabbage finely chopped 1/4th green capsicum finely shopped 1/4th red capsicum finely chopped 1/4th yellow capsicum finely chopped 2 large tomato puree 1 cup green peas 2 finely chopped onions 8 garlic cloves 1 inch ginger 2 dry  red chillis soaked in water for a few minutes 1 green chilli ( adjust according to taste) Coriander leaves for garnish 1/4th  tsp haldi 1/4th tsp red chilli powder 1/4th tsp dhania powder 1 heaped tsp pav bhaji masala Salt to taste 1 ladle of  Oil 1 tbsp Amul butter Some more Amul butter for garnish Method 1. Take a mixer jar and add garlic, ginger, red chilli and green chilli, 1 tsp of water and make a paste. 2. Puree the tomatoes 3. Mash boiled potatoes 4. Heat oil and butter in a kadhai 5. Fry the onions till golden. 6. Add ginger garlic and chilli paste. 7. Cook for a few minutes 8. Add  haldi, dhania powde...