Our Favourite Recipes

Ingredients 1 cup aata (whole wheat flour). 1 tbsp besan 1/2 cup ghee 1/2 cup sugar 2 cups milk +water 3 cardamom powder Chopped dry fruits for garnish Method 1. Heat ghee in a kadhai. 2. Add besan and aata and roast till golden and aroma fills your kitchen. 3. Add boiled milk and water mixture. 4. Cover for two minutes. 5. Add sugar and elaichi and keep stirring. 6. Cook for a few minutes till you see the halwa shine and sugar has completely melted. 7. Garnish with nuts and serve. Enjoy the wholesome breakfast in winter's.

Ingredients 300 grams ghee 250 grams sugar powder 500 grams besan 5 elaichi ground into powder Method 1. Melt ghee and add besan in a kadhai. Prefer not using a non stick pan. 2. Mix the mixture well. It may be difficult initially but softens with time. 3. Keep stirring till the colour changes to Golden and aroma of roasted besan fills your kitchen. 4. Place the mixture in a flat plate until it's almost at room temperature. 5. Add sugar and elaichi powder and mox well. 6. Make round ladoos like a ball. 7.Store in a dry container . These last for a month at room temperature.

Ingredients 1 ladle oil 1 cup besan 2 cup water salt to taste 1/2 tsp haldi 2 choppd onions 4 green chillies 4 to 5 colves of garlic 1/2 ginger chopped Few leaves of curry leaves 1 tsp crushed peanut Coriander for garnishing 1 pinch hing 1/2 tsp rye 1/ tsp jeera Method 1. Mix water and besan in a bowl. 2. Add haldi and peanut powder and salt to this mixture. 3. Make ginger garlic paste. 4. In a kadhai heat oil, add curry leaves, hing, jeera and rye. Add ginger garlic paste and onions. 5. Fry the ingredients until golden brown. 6. Add besan mixture and keep stirring for a few minutes. 7. Add coriander leaves ad serve hot with Bhakri

Ingredients 1 kg peeled rajapuri raw mango cut into small pieces ( pieces should be 1 kg) 100 gms salt 2 tbsp chilli powder 1 tola hing (10 gms - good quality) Method 1. Mix all ingredients and store in a air tight jar ( barni)

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!