Our Favourite Recipes

Ingredients 6 large star fruits should give you about 1 cups of juice 1 cups of sugar Juice of 1 lemons 2 Cardamom powders ( elaichi) if you like the flavour. Method 1. Was and clean the star fruits. Dry them. 2. Remove the center seeds region. 3. Remove the hard edges of the fruit. 4. Juice the soft fruit in a mixer grinder.  5. Measure the juice ( should be 1 cup) 6. Heat the juice in a heavy bottomed sauce pan. 7. Add one cup of granulated sugar 8. Bring to a boil 9. Add juice of lemon. 10. When the jam thickens place a drop in plate with some water. 11. if the jam crinkles it is done. Add cardamom at this point if you like it. 12. Fill the jam in a glass bottle. Do not cover until it cools down to room temperature 13. Cover / seal it the next morning  14 Enjoy with buttered toast

Ingredients 4 boiled and mashed potatoes 1/2 cup corn kernels  1 cup grated processed cheese 1 tsp pepper powder 1 tsp chilli flakes 1 green chilly 3 tsp red chilly sauce  Salt to taste For slurry & coating 1 small cup maida 1 small cup cornflour water salt and pepper powder  bread crumbs to coat Oil for frying  Method 1. Mix all ingredients for cheese balls together in a bowl. 2. Make small round balls , dip in slurry and coat in bread crumbs, dip in slurry and crumbs twice to coat the balls nicely. 3. Double coating ensures the cheese does not ooze out. 4. Deep fry them in balls and enjoy them hot with ketchup You can store the cheese balls in freezer after dipping in slurry and coating with bread crumbs and enjoy anytime when you are hungry

Ingredients 100 gms wash green chillies  and dry them, remove the stems and cut them in small pieces 1/2 tsp saunf 1/2 tsp kalonji 1/2 tsp dana methi 1/2 tsp mustard seeds 1/2 tsp jeera 2 tsp salt 1/4th tsp haldi juice of 2 lemons 1tbsp vinegar 2 tbsp oil  1/2 tsp hing Method 1. In a pan dry roast dana methi  2. Roast saunf, kalonji , mustard seeds and jeera lightly 3. Now cool all these ingredients and churn in a mixer to a coarse powder 4 Mix hing, haldi, salt, masala and the chillies 5. Add lemon juice and than oil and viinegar. 6. Stays good for 15 day outside the fridge. 7. Store in fridge for longer shelf life

Ingredients for Dal Chana dal - 1 cup ( soaked for 4 hours) Tomatoes grated  - 2 large Green Chillies - 2 finely chopped ginger  1 inch finely chopped hing - 1/2 tsp haldi - 1/2 tsp Jeera - 1 tsp Salt to taste ghee for tempering 4 cups of water Method Step 1 1. In a a cooker add ghee 2. Heat ghee and add  hing, jeera, green chillies, ginger and tomatoes. 3. Add haldi, soaked and drained dal and saute till the water from tomatoes evaporates. 4. Add salt , water and close the lid & cook the dal for 3 - 4 whistles till done. Step 2 : Ingredients 1. Ghee 2. Jeera 3. Bhuna jeera powder 4. Garam masala 5. red chilli powder 6. Amchur 7. chopped coriander 1. Sprinkle bhuna jeera and garam masala,red chilli powder and amchur on the dal. 2. Heat ghee add jeera when it splutters add it to the dal. 3. Take a mathani and mix the dal well. ( Dal ko ghotna hai) 4. Add green chutney and imli chutney and onion slices before serving For Pakwan ...

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.