Our Favourite Recipes

Ingredients 250 gms Paneer cut into cubes 1 capsicum cut into cubes 8 cloves of garlic finely chopped 1 inch ginger finely chopped 2 medium onions roughly chopped 2 medium tomatoes roughly chopped. Handful of kaju (cashewnut) 2 tbsp oil 1 tbsp butter 1/2 tsp haldi 1 tsp dhaniya 1/2 tsp chilly powder 2 green chillies finely chopped Salt to taste 1/2 tsp jeera Coriander leaves for garnish, Method 1. In a cooker take 1 tsp oil and 1 tsp butter 2. Add cashewnuts, chopped onions, tomatoes, garlic and ginger together. Cook for 1 whistle 3. Cool and grind this to a paste in a mixer grinder 4. In a pan add 1 tsp of oil and jeera, haldi , mirchi and dhaniya powder. 5. Add the ground onion tomato mixture. 6. Add half a cup of water and paneer and capsicum pieces.Add salt. 7. Cook for 5 minutes 8. Garnish with coriander.

Ingredients 1 cup oats 2 cups rice flour Powder these together and keep aside 1 small onion 1 small raw mango 1 tsp jeera 1 tsp sugar 4 - 5 green chillies Salt to taste Method 1. Grind onions, raw mango, jeera, sugar and green chillies in a mixer grinder. 2. Add the oats and rice flour powder 3.  Add water if required to make the batter of dosa consistency 4. Make dosa These are super quick, super nutritious and filling.

Ingredients 2 large raw mangoes with skin cut into cubes 2 tbsp jaggery 1 small onion chopped finely 4 red dried chillies 2 tbsp oil Salt to taste For the Masala 1 tbsp dhania seeds whole 1 tbsp jeera 1 tbsp til pinch of hing 4 tbsp raw grated coconut Method 1. Roast all masala ingredients, and keep aside the mixture. 2. Take two tbsp oil in a kadhai and add onion and mangoes. 3. Add salt 3. Add jaggery 4. Cover and cook for 5 minutes 5. Now take the masala from step 1, add the raw mango mixture and 4 red dried chillies in a mixer and grind to a chutney. 6. Serve with bread, dosa or anything you like!

Ingredients 250 gms capsicum cut into cubes 4 cloves of chopped garlic 1 large onion finely chopped 2 green chillis 1 cup besan 1/4th tsp kala masala 1/4th tsp sugar 1/2 lemon juice 2 tbsp of water to sprinkle Salt to taste For tempering 1/4th tsp rye 1/4th tsp jeera 2 twigs of curry leaves washed 1/4th tsp haldi 1/4th tsp red chilli powder 1/4th tsp hing 1 ladle of oil Method 1. Roast besan on slow flame and keep aside 2. Heat oil in a kadhai, add hing ,jeera, lehsun( garlic), curry leaves. Once the garlic is golden, add the onions and cook until golden brown. 3. Add haldi, mirchi, kala masala and tip in the capsicum. 4. Add the besan to the capsicum. 5. Add salt and stir properly. 6. Add sugar and  sprinkle water over the mixture, cook for two minutes. 7.Add lemon juice just before serving.

Lemon Pickle 200 Lemons 15 kg sugar 1.5 kg Salt 2 tbsp turmeric 500 gms chilli powder 100 gms bhuna jeera 2 tbsp chat masala 1 tbsp black salt Method 1. Cut lemons into 8 pieces. Remove the seeds and add salt and turmeric and keep in glass jars for 1 month (cure).  These should become soft. 2. After 1 month, take sugar add enough water to just cover the sugar and boil. When the syrup is formed. Add the cured lemons 3. When the lemons become transparent ( about 5 to 10 minutes) put them in a large tub. 4.  Once this cools add the chilli powder, chat masala,black salt, bhuna jeera powder and mix. 5. Let this cool to room temperature and fill in glass jars and store

Ingredients 1 small bunch of green lehsan leaves 1 green tomato ( desi variety) 2 green chillies 1 small bunch of coriander leaves 2 cloves of garlic 1/4 tsp sugar salt to taste 2 tbsp Roasted peanut powder 1 lemon juice 1/2 tsp amchoor powder 1/4 tsp chilli  powder Tempering 1 tbsp oil 1 sprig curry leaves 1/2 tsp mustard seeds Method 1. Grind all the ingredients in a mixer grinder. 2. Take a small kadhai and add the oil. Add curry leaves and mustard seeds . Let them crackle add it to the ground mixture and the chutney is ready.

Ingredients 2 Cup Basmati Rice 4 cups water for cooking rice. For gatta 1 cups besan 1/2 curd 1/2  tspn fennel seeds 1/2  tspn kalonji 1/2  tbsn dhani powder 1/2  tspn haldi 1/2  tbspn chilli powder Salt to taste Pinch of hing 1 tbsp oil For Masala 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 Salt to taste 2 tbsp dahi Method For Gatta  Knead a dough by mixing all ingredients using only curd.  Make round marble sized balls. Add to boiling water and boil for 15 minutes For Masala   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...