Our Favourite Recipes

Ingredients 1/2 kg Kathal (r aw jackfruit) 2 potatoes 4 onions finely chopped 2 inch ginger finely chopped 15 cloves of garlic finely chopped 4 large tomatoes pureed 1/2 tsp Haldi 1 tablespoon red chilly powder 1 tbs jeera 1/2 tsp Hing 1 tablespoon dhania powder 1/2 tsp garam masala 1/2 tsp amchur powder 2 tablespoon oil Salt to taste Coriander for garnish Method. 1. Chop kathal into medium pieces. 2. Boil these water for a few minutes. 3. Drain the kathal pieces and dry them on a cloth. 4. Deep fry after water has drained properly. 5. .In a kadhai add oil, add jeera , ginger garlic paste and onions. Saute until golden brown. 6.  Add all the spices and cook for a few minutes. 7. Add tomatoes paste and cook until it leaves oil on the sides. The masala should be nicely sauted ( bhuna) 8. Add  the kathal pieces and potates. Use the water used for boiling the kathal 9. Pressure Cook 2 whistles. 10. Add amchur powder and green coriander leaves. Ser...

Ingredients: All purpose flour[maida]-2 cups plus 2 tsp besan(gram flour) Sugar-1 cup Ghee-1 cup Baking powder-1/4 tsp Baking soda-1/4 tsp For Garnish: About 10 pista,10 almonds,powdered elaichi -1/4 tsp,cashew nuts -10 Method.. Sieve maida plus baking powder and baking soda.(thrice) Grind sugar plus almonds ,cashew nuts,elaichi (peeled) Mix ghee plus powdered sugar mixture and maida mix.Make a smooth dough.Cover and keep aside for 30 minutes.Make small balls and keep on greased tray.Bake for 15 minutes at approximately 120 degree Celsius . For variations : Add one tsp custard powder to small portion of batter.Add one tsp of cocoa powder to another portion of prepared batter.Make balls and bake for 15 minutes. Garnish with sliced pista.

Ingredients A. To be roasted Red dried chillies - 10 whole Jeera - 4 tablespoon Black pepper 2 tablespoon  ( mix 6 peppers if you like) Cloves - 8 nos Carom seeds - 1 teaspoon Cinnamon stick -2 inches Coriander seeds - 2 tablespoon B. To be added later Salt 2 teaspoon Mango powder - 4 tablespoon Red chilli powder - 1.5 tablespoon Mint leaves dried - 6 tablespoon Rock salt - 3 tablespoon Saunt powder - 1 teaspoon Citric acid - 1 teaspoon Method 1. All ingredients listed in "A"  must be roasted separately for a few seconds in a dry pan . This extracts the aroma of the ingredient. 2. Let them cool 3. In a mixer grinder add all ingredients from list B and roasted ingredients of list A together to a fine  powder 4. Store in an air tight container.

Ingredients 1/3 cup tooti black urad  broken dal ( tooti urad ki chilkewali dal) 1/3 cup chana ki dal 1/3 cup soaked small red rajma ( 20 mins) 1 inch ginger grated 10 cloves of garlic 1 green chilli 1 red chilli 1 big onion finely chopped 1 large tomato finely chopped Ghee for tempering 1 tsp jeera 1 pinch hing 1 tsp red chilli powder ( adjust as per taste) 1/4th haldi Salt to taste Method 1. Wash the dals and keep aside. 2. In a cooker take ghee, add jeera, hing, garlic, ginger. Add onions once garlic is brown. 3. Add tomatoes once onion are nice and brown. 4. Cook tomatoes and add haldi, namak and mirchi 5. Keep stirring till the tomatoes leave oil ( for 5 minutes) 6.  Add dal and six times water ( ~ 6 cups) 7. Slow the cooker after 1st whistle and  slow the cooker 8. Let the dal cook for an hour on slow flame 9. Enjoy with rice , roti, naan or rumali roti

Ingredients 2 cup maida 2 serving spoon pure ghee 1 pinch salt 1/4 tsp baking powder 1/2 cup curd 1.5 cup sugar 3/4th cup water Few strands of saffron 1/4th tsp elaichi powder Milk for kneading Ghee for frying Method 1. Mix maida with salt ,ghee and baking powder. 2. Consistency of dough should be that of crumb 3. Add curd and knead dough. Add some milk to make the dough like the chapathi dough. 4. Make balls and indent them from the center 5. Fry these balls in pure ghee 6. Fry till golden and cooked properly on  a low flame To make chashni or syrup. 1. Mix sugar , water, kesar and elaichi, 2. Heat slowly and should be of 1 thread consistency 3. Once chashni is ready Add hot balushi in chashni.

Ingredients 1 & 1/4th  cup Rice flour (rice flour should be made from small grain desi rice) 1/4th cup urad dal flour 2 tbsp Amul butter 1 tsp Jeera Salt to taste ~ 1/2 tsp Water to knead Oil to fry the murruku Method 1. Roast urad dal till you can smell an aroma. Do not brown it. Cool and make a powder in a mixer grinder. Sieve and keep aside. 2. Take the rice flour, urad dal powder, 2 tbsp butter, 1 tsp jeera and knead with water. Dough should be like a chapati dough. The dough should be soft enough to press in murukku machine. 3. Heat oil in a kadhai. Make murukkus with the machine and fry in oil. 4. The oil should be hot initially. Murukku should be fried in medium flame until golden brown. 5. Drain on a paper kitchen towel and let it cool. 6. Store in an airtight container

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 chapati 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 stretch it well. 10. Roll them into balls. Place them side by side. Brush with butter, olive oil and milk mixture. 11. Bake for 10 to 15 minutes. Enjoy with chai