Our Favourite Recipes

Ingredients  500 gm besan Salt to taste 3 tsp chilli powder 1/2 cup oil 1 tsp haldi Oil for frying 1/2 cup water Powder the below ingredients 1 tsp ajwain 1/2 tsp hing  Method 1. In a big plate or paraat mix besan, spices , salt and 1/2 cup oil together and make a dough which you can pass through the sev making machine. Use little water to make the dough. The dough is a little  harder than chapati dough Rest this dough for 10 minutes. 2. In a kadhai heat oil 3. Grease your sev machine with oil.  4. Pass the dough in sev machine and fry then in oil until crisp. Each sev ghaan takes less than 5 minutes to make.

Ingredients 500g aata  500g bura or powder sugar 300 ghee + 50 g ghee for frying dry fruits 4 elaichi powder 25 g gond  ( dink in marathi) 1 cup mixed dry fruits ( almond , cashews  and pista). Method 1. Heat 50 gm ghee and fry the gond till it pops like pop corn. Remove and crush coarsely. 2. In the remaining ghee fry the nuts and chop them coarsely or powder. 3. Crush 4 elaichi in a mortar and pestle and keep aside. 4. Heat 300 gm ghee and add the aata. Roast this mixture till its golden  brown.  5. The ghee will start leaving sides and turn a nice golden. This takes about 20 minutes on slow medium flame. You will notice a nice aroma. . Add dry fruits, elaichi and mix. 6. Keep this mixture to cool. When warm add the bura and make ladoos. Enjoy :)

Ingredients 2 cups whole wheat flour 1 cup jaggery powder 1 cup water 2 tablespoons curd 2 tablespoons saunf 1 cup powdered  dry fruits coarsely 1/2 cup dried copra powder 1 tsp ghee 1 tsp baking powder Oil for frying Method 1. In a pan add water and Jaggery powder. Bring to a boil. Cool down till its warm  2. Mix all the ingredients  in a part. 3. Make dough using jaggery water 4. The consistency should be soft and like that of roti 5. Apply ghee and leave overnight . 6. Make puri like babru and fry on oil next day 

  Ingredients 1 kg washed and diced ripe guava, prefer the pink ones 4 cups of water 1 tsp citric acid Juice of 3 lemons 4 cups of sugar Method 1. Boil guavas in water till it is soft and mushy with 1/2 tsp of citric acid while boiling. 2. Take a strainer and place a muslin cloth and place this on a bowl. 3. Add the guava pulp and strain it for a few hours ( at least 2-3 hours) Till the left over guava are dry and all juice has strained. Tie the muslin cloth tightly for the juice to strain out nicely. 4. Measure the amount of juice. 5. Add equal amount of sugar in the pan 6. Add 1/2 tsp of citric acid   7. Add juice of three lemons. Bring the mixture to a boil in a pan. 8. Do the plate test when it starts thickening. Put a drop on a plate and the jelly should not move. 9. Store in a glass jar. Leave it overnight to set. Enjoy with warm toast

  Ingredients 2 cups of fresh khoa 3 cups sugar 4 cups water 1/3rd cup maida 1 tablespoon rawa 1 tsp ghee  1/4th tsp baking powder 4 elaichi few pinches of saffron few drops of lemon juice Ghee for frying 3 tbsp milk Method Dough 1. Mash  and mix rawa, maida , khoa , baking powder , 1 tsp ghee,  together. Add the milk one tablespoon at a time to make a soft dough 2. Do not knead to much.   3. roll balls without cracks 4. Deep dry in ghee on low flame till golden brown.  5. Don't touch the frying gulab jamuns with spoon / spatula. 6. Shake the kadhai slowly to move them around. 7. Take them out on a tissue paper and keep aside. Syrup 1. To make chashni add three cups of sugar and 4 cup of water in a pan. 2. Add kesar and elaichi and bring this to a boil to a sticky consistency. It should not make a thread. 3. Add lemon juice  Add the gulab jamuns once the syrup is warm Keep dipped in syrup for at least 4 hours before relishing

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