Our Favourite Recipes

Ingredients 1 cup Kali tooti chilke wali urad dal 1/4th cup chana dal For first tempering 1 large onion finely chopped 2 large tomatoes diced ( 4 small). Use the desi tomatoes which are sour. Handful of Coriander leaves finely chopped 2 tbsp pure ghee Grind 3 green chillies ,10 cloves of garlic ,1 inch ginger to coarse paste 1/2 tsp haldi 1 tsp dhania powder 1/2 tsp chilli powder 1/2 tsp garam masala For second tempering 1 tbsp ghee 1 red whole chilli 1 tsp cumin seeds 1 pinch hing Method 1. Soak dals for two hours and cook in pressure cooker with 1 tbsp ghee and 1 inch julian of ginger  salt and three times the water. ( 3 cups) 2. Mash the cooked dal with a ladle or an egg beater. 3. Method for first tempering 4. Heat ghee, add onions. 5 Once the onions are golden add chilli garlic ginger paste 6. Add diced tomatoes 1/2 tsp haldi, 1 tsp dhania powder, 1/2 tsp chilli powder, 1/2 tsp garam masala and little pinch of salt. cook for some time. 7. Add...

Ingredients White pepper powder - 5 gms Shahi Jeera - 5 gms Javitir - 5 gms (3 nos.) Cloves - 12 gms Dalchini - 12 gms Green Cardamom - 12 gms Jaiphal - 1/2 grated Method 1. Dry roast all ingredients except jaiphal till its aromatic. 2. Add grated jaiphal and cool. 3. Grind in a mixer grinder and seive. 4. Use it in all your kebabs. Note - This recipe is from a program on Colors Gujrati.

Ingredients 1 cup aata ( whole wheat flour) 2 cups milk 1 tsp condensed milk 1 tbsp cream or malai 1 pinch baking soda 1 pinch baking powder 1/4th tsp cinnamon powder 1/2 tsp saunf 1/2 cup sugar or to taste. Amul butter to shallow fry the pancakes Method 1. Take a mixing bowl. Add milk, cream, condensed milk, sugar and whisk well. 2. Add flour, baking soda and powder. 3. Mix well. Adjust consistency with water if the batter is thick. The consistency should be that of a pancake \ dosa batter. 4. Take a nonstick pan or a pancake pan. Add amul butter and shallow fry the pancakes. 5. Eat them with caramelized apples, plums, cherries, any seasonal fruit.

Ingredients 1 cup basmati rice soaked in water for an hour. 1  tbsp yellow moong 1 tbsp split masoor dal 1 tbsp green split moong 1 tbsp toor dal 1 tbps chana dal Soak the dals together for 1 hour. 1 ladle Ghee 1 tsp Haldi Salt to taste Tempering 1 tsp Jeera 1 tsp Rai 1/2 Tsp Laung 1 tukda dal chini 2- 3 whole red chillies 4-5 black pepper corns 3 curry leaves stems Method 1. Add Ghee and add all the tempering ingredients. 2. Add rice and dals. 3. Roast for a few minutes 4. Add 5 cups of water. Add haldi and salt. 5. Cover and cook in a kadhai. 6. If you like thin khichdi then add more water. Note :  If you like ginger \ garlic. You can add that while tempering. Server it with hot ghee.

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...