DIWALI RECIPES

Rava Laddoo

Ingredients

1-1/2 cups rava
1-1/2 cups sugar
1/2 cup pure ghee
4-5 elaichi, powdered
2 tbsp cashewnuts, broken into very small pieces
2 tbsp raisins
Method

1. Roast rava in two tablespoons of pure ghee till it turns light golden in colour.
2. Mix sugar, roasted rava and elaichi powder and blend in mixer till the powder is fine.
3. Heat the remaining pure ghee in a pan and saute cashewnuts and raisins.
4. Add to the rava-sugar mixture.
5. Mould into small round laddoos. These laddoos can be stored in an airtight container for a few days.


Karanji

Ingredients

For the filling: 2 cups rava, 1/2 cup pure ghee, 1 cup desiccated coconut (copra), grated, 2 cups castor sugar, 1 tbsp elaichi powder, 3 tbsp khus khus

For the covering: 1-1/2 cup maida, 1/2 cup oil
Method

For the filling:
1. Roast rava in 1/4 cup to 1/2 cup pure ghee till it turns brown in colour
and set aside.
2. In a separate pan roast khus khus in ghee till pink in colour.
3. Add desiccated coconut and roast for five to seven minutes.
4. Mix it well with roasted rava and sugar and set aside.

For the covering:
1. Add one-fourth cup oil to maida and knead to dough. Cover with damp cloth and set aside for about one hour.
2. After an hour make small puris.
3. Place one teaspoon of the filling on one side.
3. Seal by joining along the edges. Run a cutter over the edge to give it shape.
4. Cover the karanjis with a damp cloth before deep frying.
5. Heat oil and deep fry the karanjis till golden brown.

Balu Shahi

Ingredients

For Balu Shahi: 225 grams maida
125 grams pure ghee, 2 tbsp warm milk, 1 tbsp baking powder, 1 tbsp warm water

For the syrup: 250 gms sugar,2 cups of water, Boil water and sugar to make sticky syrup.
Method

1. Sieve flour in mixing bowl and add hot ghee and baking powder.
2. Add milk and warm water gradually, kneading it continuously to make a stiff dough.
3. Take a small portion of the dough, mould into a ball and flatten it with a rolling pin.
4. Heat pure ghee in a deep-bottomed pan and fry Balu shahi till golden brown.
6. Dip in syrup and stir from time to time so that they are fully coated with the
syrup.
7. Take them out one at a time and place in a shallow dish. Balu shahi is now ready to serve.

Besan laddu

Ingredients

225 gms pure ghee, 225 gms besan, 350 gms castor sugar, 1 tsp cashew nuts chopped, 1 tsp almonds chopped, 1 tsp pistachio.
Method
Roast besan in pure ghee on low flame. Keep stirring the mixture to avoid lumps. Remove and set aside to cool. Add sugar and cashew nuts to the besan mixture and mix well. Mould into laddus.

Shankarpali

Ingredients

1 cup sugar, half cup oil for deep frying, 1-2 cups maida, a pinch of salt
Method

Mix sugar, oil and one cup water in a vessel and bring to a boil. Set aside to cool. After it cools down, add a little salt. Then add the maida little by little and knead to soft dough. Mould into big balls. Flatten each ball with a rolling pin and roll into round shapes. With the help of a knife or a designed mould, make diamond shaped pieces. Carefully lift and deep fry in oil till golden brown in colour.

UGADI..... RECIPES

Puran Poli/Obbattu (Maharashtra / Karnataka)


Ingredients

1/2 kg. Channa dal, 100 gms Grated coconut, 1 1/4 kg. Jaggery, Haldi 1/2 tsp, Cardamom powder 1 tsp, Maida 1/2 kg, Chiroti rawa 1/4 kg, salt, 1 tbsp ghee, warm water to knead dough.
Method

Boil dal in plenty of water till soft but not broken. Drain the water. Grind the dal. Mash jaggery till lump breaks. Mix well into dal. Put mixture in a heavy sance pan and cook till a soft lump is formed. Take care to stir continuously, so as not to char, keep aside.

Mix ghee, maida, chiroti rawa and salt. Add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4” circle, place same sized ball of filling in centre, seal all round. Reroll carefully to a 6” diameter ball. Roast on warm tawa till golden brown. Repeat other side. Take on serving plate. Apply a tsp of ghee all over top and serve.


Masala Vada

Ingredients
Chana dal 500 gms, Peanuts 50 gms, Urad dal 50 gms, Oma 1 tsp, Ginger grated 1 tsp, small cut green chillies 5-6, red chillies 5-6, Coriander leaves 1 bunch, small bunch curry leaves, fresh grated coconut – 1 cup, salt, oil for deep frying.
Method

Soak separately chana dal, peanuts and urad dal in water for about 2 hrs. grind coarsely chana dal, peanuts, urad dal together. Mix all the above ingredients and hape it like a vada and deep fry.


Koshambir (Kosambri Salad)

Ingredients
Moong dal 100 gms, 2 salad cucumbers, carrot 1 grated, salt, 1 lemon, green chilly 5-6, coriander leaves small bunch.
Method

Soak moong dal in water for 1 hr, drain the dal, mix to it finely cut cucumber, grated carrots, lemon juice, salt, coriander leaves. For seasoning heat oil in a small kadai, add mustard, cut green chillies, curry leaves. Mix it to the Salad.



Kabuli Chana Usal


Ingredients
100 gms Kabuli chana soaked overnight, Lemon juice, 2 tbs oil, 4-5 curry leaves, ½ inch ginger grated, mustard seeds, jeera, salt to taste, 1 small bunch fresh coriander, 8-10 green chillies, 1 cup fresh coconut grated.
Method
First cook Kabuli chana in a cooker. Heat oil, add mustard, jeera, curry leaves, green chilly, ginger, boiled and cooked kabuli chana, lemon juice, salt, coconut, coriander leaves for garnishing.



Coconut Milk Kheer

Ingredients
5 cups coconut milk, 1 cup boiled milk, 1/2 cup sugar, 2 tbsp rice, 1 ½ tsp cardamom powder, 5 pistachios crushed coarsely.
Method

Bring to boil the coconut milk, add rice and let it cook fully. Add boiled milk let the mixture be semi solid. Add sugar and stir till sugar dissolves. Add remaining ingredients. Serve hot.

Ugadi Pachadi

Ingredients :
• Neem Flower - 2 tsp
• Jaggery, grated - 4 tsp
• Tamarind - 3 tsp
• Red Chili Powder - a pinch
• Mustard Seeds - 1/4 tsp
• Salt to taste
• Oil - 1 tsp
• Raw Mango, finely chopped - 1 tsp
• Water - 1 cup
Method :
• Soak tamarind in water for 1/2 hour.
• Boil the water for 5 minutes and make tamarind pulp; or say tamarind juice.
• Add mango pieces to the juice.
• Boil till mango pieces are tender.
• Add jaggery, let it cook till it melts.
• Remove from fire and keep aside.
• Heat oil, add mustard seeds. When it splutters, add neem flower and fry till light brown.
• Add chili powder and salt.
• Mix well.
• Mix the neem flower to tamarind juice.
• Serve in small quantities as a savoury.

Recipes for POILA BAISHAKH

List of recipes available
• Kasundi Ilish
• Patishapta
• Mangshor Rezala
• Begun Shiraji
• Patol Sorse
• Anaras Chutney and many more....

KASUNDI ILISH
Ingredients :
• Ilish Fish - ½ kg
• Mango Kasundi - 30 gms
• Jaggery (gur) - 10 gms
• Whole Red Chili - 1
• Turmeric Powder - 5 gms
• Mustard Paste - 15 gms
• Whole Mustard - 2 gms
• Mustard Oil - 40 gms
• Salt - to taste
• Water - 50 gms
Method :
• Cut the fish and wash it properly.
• Marinate with salt, turmeric and keep aside for 10 minutes.
• Heat oil and lightly fry the fish and keep it aside.
• Heat oil in a pan, put whole chili and mustard. When it starts to crackle, add water, mustard paste and turmeric powder.
• Make a paste and put in some more oil.
• Add salt, jaggery, mango kasundi. Stir it for 5–6 minutes.
• Add the fried ilish. Add some water, if required.
• Kasundi Ilish is ready to be served.

PATISHAPTA
Ingredients :
• Ingredients For Crepes or Patishapta
• Plain Flour - 120 gms
• Rice Flour - 60 gms
• Sodium Bicarbonate - 1/8 tsp
• Milk - 250 ml
• Ghee for frying
• For Filling
• Fresh Coconut flesh, finely grated - 100 gms
• Sugar - 100 gms
• Rabri (thickened milk without sugar) - 100 gms
• Soaked Raisins - 1 tbsp
• Soaked Almonds, peeled and chopped - 1 tbsp
Method :
• In a bowl whisk rice and plain flour, sodium bicarbonate and milk to make a smooth batter, set aside for ½ hour.
• To make the filling place sugar and grated coconut in a pan over moderate heat until the sugar adheres to the coconut to make a light brown mass.
• Remove and cool.
• Add the rabri to make a moist thick filling, stir in nuts and raisins and set aside.
• To make the crepes, heat a frying pan, add a few drops of ghee swirling it so the ghee is evenly distributed over the frying pan.
• Drop two tablespoon batter swirling the pan around to evenly coat it, allow to cook until the under side of the crepe turns lightly brown.
• Spread the filling ½ inch wide across one end of the crepe.
• Fold over one side then roll again, until the crepe is well wrapped around the filling.
• Remove and place on a platter.
• Can be served hot or cold.

MANGSHOR REZALA
Ingredients :
• Mutton mixed with chops with some fat - 2 kg
• Onions ground to a fine paste - 250 gms
• Ginger Paste - 2½ tbsp
• Garlic Paste - 1 tbsp
• Yoghurt, well beaten - 400 gms
• Cardamom Powder - of 10 pcs
• Cinnamon broken into small pieces - 4 inch
• Mace Powder - 1 tsp
• Cashew Nut Paste - 4 tbsp
• Poppy Seed Paste - 4 tbsp
• Green Chilies - 10 slit
• Dry Red Chilies - 10
• Sugar - 2 tsp
• Salt - 2 tsp
• Light Cream - 1½ cups
• Raisins soaked in hot water - 10
• Almonds soaked in hot water, peeled and sliced - 10
• Ghee (clarified butter) - ¾ cup
• Vetivier (keora water) - 1 tsp
• Rose water - 1 tsp
Method :
• In a large mixing bowl mix in the mutton with yogurt, ginger, garlic, poppy seed, cashew nut paste, ghee, 1teaspoon salt, 1teaspoon sugar, dry red chilies, powdered mace and cardamom and cinnamon pieces and let it marinate for 1½–2 hours.
• Now cook tightly covered pan over a low flame for about 1½ hours, or until the meat is tender to the touch.
• You can also place it in a 350° F oven for about 1½–2 hours in a covered utensil.
• Stir in green chilies and the remaining salt and sugar.
• Pour in cream, mix well and bring to a simmer.
• Cook uncovered for 8–10 minutes. Stir in raisins, rose and keora water. Mix well.
• Check the seasoning, and simmer further until the ghee comes to the top.
• Remove from fire, sprinkle with sliced almonds before serving.

BEGUN SHIRAJI
Ingredients :
• Plump Brinjals diced into 2½ inch pieces - 500 gms
• Fenugreek Leaves, finely chopped - 1 kg
• Ginger Paste - ½ tbsp
• Turmeric Powder - 1 tsp
• Chili Powder - 1 tsp
• Cumin Powder - 1 tsp
• Coriander Powder - ½ tsp
• Oil - 4 tbsp
• Tomato Puree or one large Tomato finely chopped (optional) - 2 tbsp
• Peanuts ground to a paste with water - 100 gms
• Salt to taste (1 tsp)
• Sugar to taste (1 tsp)
• Finely grated Khoa (dried whole milk) - 1½ tbsp
Method :
• Heat oil in a pan. Add brinjal pieces and stir fry over medium heat until half done.
• Add fenugreek leaves and mix well. Make a paste with ginger, turmeric, chili, cumin, coriander and water.
• Add it to the pan with tomato puree or chopped tomato.
• Mix well and stir fry until spices are well blended.
• Stir in peanut paste, salt and sugar.
• Mix and continue to cook until the brinjals are soft and all the moisture has evaporated from the pan.
• Check seasoning, remove from fire and sprinkle with khoa before serving.

PATOL SORSE
Ingredients :
• Patol (parwal) - 500 gms
• Mustard Paste - 3 tbsp
• Poppy Seeds - 1 tbsp
• Turmeric powder - ½ tsp
• Mustard Oil - 2 tbsp
• Green Chili - 4 piece
• Ginger Paste - 1 tsp
• Salt to taste
Method :
• Peel the patol and lightly fry in oil.
• Slit the green chilies, heat mustard oil and add the green chilies, mustard paste, poppy seed paste and ginger paste.
• Stir for a few minutes.
• Add turmeric and salt to it and keep stirring. Fry all this well till the oil starts coming out from the sides.
• Add sufficient water to it and add the patol. Keep stirring till a thick gravy is formed.
• Serve with hot rice.

ANARAS CHUTNEY
Ingredients :
• Pineapple - 1 kg
• Sugar - 300 gms
• Raisin - 50 gms
• Lemon Juice - ½ tsp
• Water - 3 cups
Method :
• Peel, clean and grate the pineapple.
• Boil water in a thick bottomed pan.
• Add sugar and stir it well.
• Add the raisins and the grated pineapple and stir well.
• Add the lemon juice when the chutney is thick. Remove from fire.
• Let your guests end their meal on a sweet note.



PINDI CHANA
Preparation Time : 25 minutes
Serves : 4
Ingredients :
• Kabuli chana (white chick peas) – 200 gms
• Tea leaves – 2 tsp
• Ginger-garlic paste – 2 tsp
• Grated ginger – 2 tsp
• Grated onion (medium) – 2 nos.
• Kasturi methi – ½ tsp
• Chhole masala – 1 tbsp
• Whole garam masala – 1 tsp
• Turmeric powder – 1 tsp
• Oil – 1 tbsp
• Water – 1 ½ cup
• Cooking soda – ½ tsp
• Asafetida – ½ tsp
• Slit green chilly – 1 to 2 nos.
• Roasted cumin seeds powder – 1 tsp
• Coriander powder – ½ tsp
• Salt to taste
• Lemon juice – of half lemon
• Lemon pieces and coriander leaves to garnish
Method :
• Soak the chana in lukewarm water for 8 – 10 hours.
• Drain the water and wash properly.
• Now boil 2 cups of water with the tea leaves.
• Now drain the water and add to the chana in a thick bottomed pan. Add the cooking soda.
• Pressure cook it for 10 – 12 whistles or about 30 minutes on high flame and then low flame for about 15 minutes.
• Heat oil in a pan. Add the cumin seeds, asafetida, green chilly and the onions.
• Sauté them till light brown, then add the ginger-garlic paste, ginger and kasturi methi.
• Now add all the other spices except cumin powder and kasturi methi and fry them on medium flame till the oil separates.
• Mash 2 -3 tsp of chana and sauté with spices.
• Now drain the water from the chana and add it to the masala. Mix well, add cumin powder and kasturi methi and cook covered for 5 – 10 minutes on low flame.
• Add ¼ cup water if desired. Put off the flame, add lemon juice and mix well.
• Serve hot after garnishing with onion rings, coriander leaves and cut lemon pieces.
Tips & Variations :
• You may even add a few pieces of boiled potatoes.
• You may add 2 – 3 ice cubes to the soaked chana in lukewarm water. It helps to soak them quickly.
• You may add a tsp of ghee to the chana before boiling. It cooks them fast and soft.


THEPLA
Preparation Time : 35 minutes
Serves : Makes 25 pieces
Ingredients :
• Wheat flour - 1 cup
• Red chili powder - 1 tsp
• Turmeric powder – 1/4 tsp
• Asafoetida – 4 to 5 pinches
• Cumin seeds – ½ tsp
• Sesame seeds - ½ tsp
• Oil - 2 tbsp
• Oil - for shallow frying
• Salt to taste
Method :
• Mix all ingredients except oil for shallow frying.
• Use a little water and knead soft pliable dough.
• Divide dough into 9-10 balls and roll each into a 5" round.
• Sprinkle flour over chapati while rolling, for ease.
• Place on a hot griddle, roast and drizzle oil, to shallow fry.
• Repeat for other side. Repeat for remaining dough.
• Serve hot with any sweet pickle or curds.
• Equally tasty when cold too.
• Shelf life: 2-3 days at room temperature

ZAFRANI KHEER
Preparation Time : 50 minutes
Serves : 6
Ingredients :
• Soaked Grain Rice - 2 cup
• Milk - 5 cups
• Sugar - 1/2 cup
• Ghee - 4 tbsp
• Cashew nuts - 1 tbsp
• Almonds - 1 tbsp
• Cardamoms - 1 tbsp
• Few Saffron strands
Method :
• Mix milk, rice, cardamom, sugar and saffron in a heavy bottomed pan.
• Bring it to boil. Then cook it on medium flame for 5-10 minutes.
• Meanwhile melt the ghee in another pan.
• Mix almonds and cashew nuts.
• Saute it for 1-2 minutes.
• Add almonds and cashew nuts to kheer.
• Cook the kheer for another 10 minutes.
• Keep it aside for cooling.
• Serve chilled.


SPICY RASAM FROM LEFTOVER
TOMATO SOUP
Preparation Time : 25 minutes
Serves : 4
Ingredients :
• Warm Tomato Soup - 2 cups
• Peppercorns - 6
• Cumin seeds - 1 tsp
• Curry leaves - 1 sprig
• Mint leaves - 1 sprig
• Red chili whole - 1
• Jaggery - marble size piece
• Coriander leaves - 1 sprig
• Bay leaf - 1 sprig
• Tamarind - 1" piece
• Water - 4 cups
• Ghee - 2 tsp
• Asafoetida - a pinch
• Cinnamon powder - a pinch
• Salt to taste
Method :
• Roast the pepper and cumin seeds together.
• Grind under stone or in grinder. Add to soup.
• Add curry, mint, coriander leaves, bay leaf, chili, salt, tamarind, jaggery and crush the ingredients using a grinder.
• Add water, bring to boil.
• In a small crucible heat ghee, asafoetida and cinnamon powder.
• Add a few cumin seeds. When they splutter add to rasam.
• Boil for 2 minutes.
• Ready to serve.

BLACK FOREST CAKE
Ingredients :
• Refined flour – 60 gms
• Cocoa powder – 60 gms
• Baking powder – ¼ tsp
• Soda bi-carb – a pinch
• Sugar – 120 gms
• Eggs – 4
• Melted butter – 120 gms
• Vanilla essence – 2 drops
• For decoration:
• Whipped cream – 200 gms
• Grated chocolate – 15 gms
• Walnuts or broken cashew nuts or cherries – 50 gms
Method :
• Line and grease two 175 mm diameter cake tins.
• Sift flour, cocoa, soda bicarb and baking powder together twice.
• Beat eggs and sugar over hot water till thick like custard sauce. Add vanilla essence.
• Fold in lightly the sieved flour and melted butter, adding a little water to get pouring consistency.
• Put the mixture in the tins and bake at 400º F for about 20 minutes.
• Cool and sandwich together with the fresh cream and put a thick layer of cream on top.
• Finish off the decoration with chopped nuts on the sides and grated chocolate on top.





PANEER TIKKA
Preparation Time : 60 minutes
Serves : 4
Ingredients :
• Paneer (cut into big pieces) – 1 kg
• Capsicum (cut into big pieces) – 250 gms
• Tomato (cut into big pieces) – 250 gms
•
• FOR MARINATING
• Garlic + ginger (crushed) – 1 tsp
• Chopped green chili – 1 tbsp
• Coriander leaves – 1 tbsp
• Salt to taste
• Thick curd – ½ cup
• Turmeric powder – 1 tsp
• Garam masala – 1 tsp
• Chaat masala – 1 tsp
• Lemon juice – of 1 lemon
Method :
• Mix all the ingredients for the marinating.
• Take out the seeds of the capsicum and tomatoes and cut into big pieces.
• Marinate the paneer, tomatoes and capsicum for half an hour.
• Pierce them into the skewers and brush them lightly with oil.
• Roast them directly on the gas flame or roast them in the oven till all the sides become brown in color.
• Serve them hot with cut onion rings and a few cut lemon pieces.



CHOORMA KE LADOO
Preparation Time : 50 minutes
Serves : 5
Ingredients :
• Wheat flour – 1 cup
• Semolina – ½ cup
• Ghee – 5 tbsp
• Jaggery - 100 gm
• Green cardamom – 3 ( crushed)
• Crushed almonds and pistachio – 4 tsp
• Water – ½ cup
Method :
• Sieve wheat flour. Add semolina and 2 tbsp of ghee.
• Add ½ cup water and knead a hard dough.
• Heat a frying pan.
• Divide the dough into 5 - 6 rounds and roll them with a roller pin.
• Roll thick chapattis of around 4 inch diameter and ½ inch thick.
• Now roast them on low flame, cooking both the sides properly.
• Take care that it does not remain uncooked on any portion.
• Now crush them into tiny pieces and sieve through a thick strand sieve, preferably a metallic one.
• Grind the remaining pieces in a grinder and sieve both the powders with a flour sieve. Grind again if required and add the nuts and cardamom powder and keep aside.
• Now heat the remaining ghee.
• Add jaggery and let it melt on low flame for 1-2 minutes. Do not let it caramelize.
• Add this ghee to the flour mixture.
• Mix properly and divide it into 12 portions.
• Roll them into ladoo form while warm.
• Let them cool and then serve.


MINT COOLER
Ingredients :
• Fresh mint – 40 gm
• Lemon juice – of 1 lemon
• Honey – 2 tbsp
• Soda – 2 bottles
• Ice cubes – as required
• Water – ½ glass
• Rock salt – 1 tsp

Method :
• Blend the mint leaves, lemon juice, water, honey, ice cubes and salt in a blender.
• Strain and add the soda accordingly.
• Serve chilled in a long tall glass.

Recipes for HOLI

List of recipes available
• Thandai
• Spinach Fritters
• Fruit Bhel
• Suji Toast
• Rajasthani Cutlet
• Vegetable Dahivada
• Macroni Cheese Kebab
• Corn Samosa
• Kaju Katli
• Motichur Ladoo

THANDAI
Ingredients :
• Milk – 1 litre
• Condensed Milk – 1 tin (400 gms)
• Poppy seeds – 4 tsp
• Pepper Corns – 1 tsp
• Saffron – a few threads
• Aniseeds – 4 tsp
• Cinnamom – 2 sticks
• Nutmeg, grated – 1 tsp
• Almonds – 15
• Pistachio – 15
Method :
• Dry grind all the dry ingredients very finely and keep aside.
• Boil the milk and let it cool.
• Then add the condensed milk and mix thoroughly preferably with a hand beater.
• Now mix all the ground ingredients to it and then chill the thandai and serve.


SPINACH FRITTERS
Ingredients :
• Spinach – 2 bundles
• Sesame seeds – 2 tbsp
• Green Chilies, chopped – 3 tsp
• Salt – to taste
• Oil – to deep fry
Method :
• Wash the spinach leaves thoroughly under running water. Pat dry them with tissue papers or kitchen towels. Let them air dry completely. Take care that the leaves are absolutely dried.
• Chop them evenly and finely.
• Heat oil in a wok.
• Take a few handful of leaves and fry them on high flame for about only a minute or two not allowing the color to change. Sprinkle salt immediately over the fritters.
• Repeat the process with the other leaves.
• In the meantime in a small wok heat only a ½ tsp of oil and add the sesame seeds and let them splutter.
• Add these seeds and the chopped green chilies to the spinach fritters and mix evenly.
• Serve while hot.


FRUIT BHEL
Ingredients :
• Puffed Rice – 2 cups
• Apple, peeled, cored and finely
chopped - 1
• Banana, peeled and finely chopped – ½
• Green grapes, halved – 10-12
• Black Grapes, halved – 10-12
• Pomegranate seeds – ¼ cup
• Date-Tamarind Chutney – 2 tbsp
• Salt – to taste
• Coriander Leaves, chopped – to garnish
Method :
• Mix all the ingredients just before serving.
• Serve in a bowl garnished with coriander leaves.


SUJI TOAST
Ingredients :
• Bread – 12 slices
• Semolina – 1 cup
• Carrot, cubed – 2 tbsp
• Beans, finely chopped – 2 tbsp
• Onion, finely chopped – 1 tbsp
• Capsicum, finely chopped – ½ tbsp
• Potato – 2 tbsp
• Curd – ½ cup
• Water – 4 tbsp
• Salt – to taste
• Ginger-chili paste – 2 tsp
• Coriander Leaves, finely chopped – 1 tbsp
Method :
• Mix all the ingredients except the bread in a bowl and let it stand for around at least ½ an hour.
• Toast one side of the bread on a griddle on low flame till light brown in colour.
• Spread the semolina mixture on the other side of the bread evenly with the help of a spoon (about 2 spoonfuls).
• Now flip the bread and let it cook on low flame for about 3-4 minutes or until light brown in color.
• Drizzle a bit of butter if desired while still cooking the bread.
• Serve hot with any chutney, ketchup or as it is.



RAJASTHANI CUTLET
Ingredients :
• Potatoes, boiled -500 gms
• Beans - 200 gms
• Lentil - 100 gms
• Coriander leaves - 50 gms
• Lemon - 3
• Ginger -chili paste - 2 tsp
• Bread - 225 gms
• Aniseeds - 1 tsp
• Oil to deep fry
• Salt to taste
• Mustard seeds - 1/2 tsp
• Asafoetida - 1/4 tsp
Method :
• Wash and soak the lentil for 4-5 hours then drain it.
• In a pan, heat 1 tsp of oil, add mustard seeds and let them splutter. add asafoetida. Add soaked lentils into it and cook on medium flame till done. Add little water if required.
• Let it cool and keep aside.
• Finely chop the beans and boil it.
• Now peel the potatoes and mash them.
• Crumble the bread finely.
• Finely chop the coriander leaves.
• Once the lentil coos down, add all the ingredients into it and mix thoroughly. Divide the mixture into equal parts and roll them inot your desired shape.
• Deep fry till light brown in colour.
• Serve hot with the relish of your choice.



VEGETABLE DAHIVADA
Ingredients :
• Curd - 1kg
• Boiled potatoes - 250 gms
• Peas - 250 gms
• Beans -200 gms
• Bottle Gourd - 100 gms
• Raw Papaya - 100 gms (optional)
• Carrot - 100 gms
• Coriander leaves - 50 gms
• Refined flour or corn flour - 1 cup
• Ginger-chili paste - 1 tsp
• Date-tamarind chutney, to taste
• Cumin powder to garnish
• Chili powder to garnish
• Oil to deep fry
• Plain bhujiya to garnish
• Salt to taste
Method :
• Peel the potatoes and mash them.
• Finely chop all other vegetables and boil them except the coriander leaves.
• Now add the boiled vegetables into mashed potatoes. Add coriander leaves, salt, chili paste and mix properly.
• Divide into equal parts and shape them into vadas.
• In another bowl, make a semi-thick batter by mixing flour, water and salt.
• Beat curd and and salt to taste. Mix thoroughly.
• Heat oil in a pan and fry the vadas till light brown in colour.
• Just before serving, dip the vada into the curd and place them in the serving dish.



MACRONI CHEESE KEBAB
Ingredients :
• Macroni – 150 gms
• Beans – 200 gms
• Potatoes, boiled – 250 gms
• Peas – 250 gms
• Coriander leaves – 50 gms
• Cheese – 3 cubes
• Butter – 2 tbsp
• Bread crumbs – 4 tbsp
• Refined flour – 2 tbsp
• Milk – 2 cups
• Green Chili Paste – 1 tsp
• Pepper powder – ½ tsp
• Mustard powder – ½ tsp
• Salt – to taste
• Oil – to deep fry
Method :
• Boil the macroni and hop into small pieces.
• Finely chop the beans and boil the beans and peas together.
• In the meantime peel and mash the potatoes.
• Grate the cheese.
• In a thick pan melt butter and roast the flour till light brown in color and add the milk, let it thicken to prepare white sauce. Try to avoid forming lumps while adding the milk.
• Now add all the ingredients to it and mix thoroughly.
• Form them into kebab shaped balls.
• Coat them evenly with bread crumbs and deep fry them on medium flame till light brown in color.
• Serve hot with ketchup or tamarind date chutney or any relish of your choice.

CORN SAMOSA
Ingredients :
• Corn – 3 cobs
• Refined flour – 200 gms
• Potatoes, boiled – 150 gms
• Coriander leaves- 25 gms
• Bread – 3 slices
• Lemon – 2
• Ginger chili paste – 2 tsp
• Garam Masala – 1 tsp
• Grated coconut – 1 cup
• Turmeric powder – ½ tsp
• Salt – to taste
• Oil – to deep fry
Method :
• Sieve the refined flour and then add lemon juice of ¼ lemon and ½ cup oil and knead into a pliable dough by adding little water.
• Peel and mash the boiled potatoes.
• Crumble the bread into fine crumbs.
• Add salt and bread crumbs to the potatoes and divide into 25 equal parts.
• Boil properly the corn cobs and separate the seeds. (grating the corn cobs makes it easy to separate the seeds from the cob)
• In a pan heat 2 tsp oil and add the corn and other ingredients except the potatoes and the flour and mix properly on low flame.
• Let it cool. Divide into 25 equal parts and shape them into oval shaped balls.
• Now divide the dough into 25 equal parts. Roll them into small puris of 2 inch diameter and ¼ inch thick.
• Now make a cut from the centre to one edge and roll into a cone shape. Fill it with the corn filling and seal with the potato mixture.
• Repeat the same method with the other samosa.
• Now deep fry and serve hot with relish of your choice or ketchup.


KAJU KATLI
Ingredients :
• Cashew nut, soaked 2 hours in water - 500gms
• Sugar - 300 gms
• Ghee - 1 tbsp
• Cardamom powder - 1/2 tsp
• Silver foil - optional
Method :
• Drain and grind cashew nuts to a fine paste.
• Use as little water as possible.
• In a heavy saucepan put sugar and paste.
• Cook on slow to medium heat.
• Cook stirring continuously till a soft lump is formed.
• Add ghee and cardamom powder and mix well.
• Spread on a clean greased work surface.
• Roll lightly with a rolling pin, to 1/8" thickness.
• Apply silver foil. Cool, cut into diamond shaped katlis.



MOTICHUR LADOO
Ingredients :
• For Boondi batter :-
• Bengal gram flour - 1 1/2 cup
• Semolina - 1 1/2 tbsp
•
• For Sugar syrup :-
• Sugar - 1 1/4 cup
• Milk - 1 tbsp
• Saffron color, few drops
• Saffron strands
• Almonds, chopped - 2 tbsp
• Pistachios, chopped - 2 tbsp
• Cardamom powder - 1 tsp
• Rose water - 2 tsp
• Ghee/butter for deep frying
• Edible silver sheets, for garnishing (optional)
Method :
• For Sugar syrup :-
• Combine the sugar and milk with 1 1/2 cups of water in a bowl and heat while stirring continuously till the sugar dissolves.
• Add the saffron food colour to the syrup and make a syrup of one string consistency and keep warm.
•
• For boondi :-
• Combine the gram flour, semolina and 3/4 cup of water and mix well to make a smooth batter.
• Heat ghee or butter in a kadhai.
• When hot, hold a perforated spoon (boondi jhara) over the hot ghee and pour a little boondi batter at a time using a ladle over the perforated spoon.
• Spread the batter with the back of a spoon so that the boondi falls into the ghee.
• Fry the boondis over a high flame to a light golden color, taking care to ensure that they are not very crisp.
• Add the boondis to the warm sugar syrup and mix well so that the boondis soak in the syrup well.
• Wash and dry the perforated spoon (boondi jhara) every time you pour the boondi batter through it.
• Proceed making the boondis with the remaining batter and immerse them in the sugar syrup immediately after frying.
• Allow the mixture to cool completely.
• Add 2 tbsps of hot water, the saffron, chopped almonds, chopped pistachios, powdered cardamom, rose water and mix well.
• Shape the mixture to make laddoos and garnish with silver sheets (optional).

Recipes for RAKSHA BANDHAN

List of recipes available
• Gujia
• Khoya Peda
• Banana Cutlet
• Rakhi Ghevar
• Milk Burfi
• Potato Samosa Filling
• Balushahi
• Cabbage and Carrot Bhujiya
• Kheer
• Pista Sandesh

GUJIA
Preparation Time : 50 minutes
Serves : 6
Ingredients :
• Flour - 250 gms
• Khoya - 500 gms
• Raisins, a few
• Almonds, chopped - 100 gms
• Cooking Oil - 3 tbsp
• Water - 100 ml
• Sugar - 250 gms
Method :
• Mix the oil and flour properly to form a binding consistency such as of breadcrumbs.
• Add some water and knead lightly the entire mixture. Make it into a soft dough and set it aside with a damp cloth covering it.
• For the filling, fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it properly.
• Add almonds and raisins and fry for a few more minutes. Remove from fire and let it cool.
• Make small thick chapattis out of that kneaded dough.
• Fill half of the chapatti with the khoya mixture and, rolling it, seal the sides of the chapatti keeping the khoya inside it such that it makes a semi-circle.
• Make the sealing look decorated by giving a look of hemming.
• Deep-fry these gujias until it becomes light golden brown, keeping the flame at low.
• Take out the gujias on a newspaper and let the oil get soaked.
• Serve hot or store it in an air-tight container for using it on that special day.
KHOYA PEDA
Preparation Time : 45 minutes Serves : 8 Ingredients :
• Soft White Khoya – ½ kg
• Sugar, powdered – 300 gms
• Cardamom powder – ½ tsp
• Cardamom seeds, semi crushed – 1 tsp
• Slivered or crushed pistachios – 1 tbsp
Method :
• Grate khoya with a steel (not iron) grater. Add powdered sugar and mix well.
• Put mixture in a large heavy or nonstick pan.
• Heat first on high for few minutes and then on slow till done or the mixture becomes light and almost starts leaving the sides.
• Make sure to stir continuously, while on heat.
• When the mixture is thick and gooey, add cardamom.
• Mix well, and take off fire.
• Allow to cool, gently turning occasionally.
• Use cookie moulds, or shape pedas with palms into patty rounds.
• Mix pistachios and cardamom seeds and press a bit on top of each.
• If using moulds, first sprinkle some at bottom
• Take some mixture and press into mould.
• When set well, invert and carefully, unmould. The pedas are ready to be served.

BANANA CUTLET
Preparation Time : 35 minutes
Serves : 6
Ingredients :
• Raw bananas - 6
• Fresh peas, boiled – ¼ cup
• Beet root, boiled and finely chopped – ¼ cup (optional)
• Mint leaves – 1 tbsp
• Coriander leaves – 1 tbsp
• Green chilies, finely chopped - 5
• Ginger grated (optional) – 1” piece
• Mustard seeds – ½ tsp
• Cumin seeds – ½ tsp
• Asafoetida – ½ tsp
• Turmeric powder – ½ tsp
• Dry mango powder – 1 tsp
• Oil to deep fry
• Breadcrumbs – 1 ½ cup
• Salt to taste
Method :
• Steam whole bananas with skins, till soft. Remove skins.
• Mash while still hot. And keep aside.
• Heat 2 tbsp. oil in a pan, add seeds and allow to splutter. Add asafoetida, mint, coriander, chillies, ginger, mango powder, peas and beet root. Mix this well with the mashed bananas.
• Add salt and other spices as well.
• Heat oil in a pan. Shape the cutlets with the mixture, roll them in the breadcrumbs and deep fry till golden brown.
• Drain and serve hot with green chutney or tamarind chutney or tomato ketchup.

RAKHI GHEVAR
Preparation Time : 60 minutes
Serves : 8-10
Ingredients :
• Plain flour- 3 cups
• Solidified Ghee -1 cup
• Ice cubes - 3-4 pieces
• Water - 4 cups
• Milk – ½ cup
• Yellow food color - ¼ tsp
• Ghee - 1 kg
• Kewra essence(vetivier) - 5-6 drops
• Powdered cardamom -1 tsp
• Chopped almonds & pistachios -1 tbsp
• Milk in which ½ tsp saffron has been rubbed
• For syrup :
• Sugar - 1 ½ cups
• Water -1 cup
Method :
• First of all prepare sugar syrup of 1 thread uniformity.
• Take the solidified ghee in a large wide bowl and rub it vigorously with ice cubes till the ghee becomes white in color.
• Then add milk, flour and one cup water together and mix to make a smooth batter.
• Put the food color in water and add to the batter and then add the essence.
• If required, add some more water to the batter. Batter should be such that it flows if released.
• Take a cylindrical container of aluminum or steel of at least one feet height and a half feet diameter. Fill the container with ghee and heat it.
• When the ghee becomes hot, pour about 50 ml batter into it in a continuous flow, in the centre of the hot ghee.
• Allow the froth to settle down and then pour another glassful in the centre.
• When the froth settles down, take out the ghevar and put it on a wire mesh to drain the oil.
• Now take the sugar syrup in a large and flat container (fit enough to hold the ghevar) and dip the ghevar in it.
• After a while, take out the ghevar and put it on mesh again.
• Cool it for a while and spray a few drops of saffron milk, chopped dry fruit and the cardamom powder.

MILK BURFI
Preparation Time : 45 minutes
Serves : 8-10
Ingredients :
• Whole Milk – 4 cup
• Fresh Lemon Juice – 3 tsp
• Dried Milk Powder – 4 tbsp
• Powdered Sugar – 6 tbsp
• Ghee – 6 tbsp
• Cardamom Powder – 1 tsp
• Edible Silver Foil (Varq) – 2 sheets
Method :
• Heat the milk slightly and curdle it by adding the lemon juice.
• Then hang it up in a muslin cloth to drain for 3 hours.
• The milk solids are turned into cheese now.
• Kneed this well with the milk powder and sugar.
• Heat the ghee in a heavy pan and add the cheese mixture.
• Stir-Fry over very low heat until the ghee separates.
• Remove form the heat and mix in the cardamom powder.
• Allow to cool slightly.
• Knead again to blend.
• Pat into a flat cake and cool completely.
• Cut into squares and decorate with silver foil.



POTATO SAMOSA FILLING
Preparation Time : 50 minutes
Serves : 8-10
Ingredients :
• Boiled potatoes, cut into 1 cm cubes – 500 gms
• Small onion, chopped – 1
• Ghee – 60 gms
• Oil for deep frying
• Green chillies, finely chopped and seeds removed - 2
• Garam masala (dried mixture of cinnamon, green cardamom, clove) – 1 tsp
Method :
• To make filling:
• Melt ghee in a frying pan, sauté the onion for 2 minutes.
• Add potatoes and chillies, sauté again for 3 minutes. Stir in garam masala, allow to cool.
•
• Method to make samosa:
• Take walnut-size pieces of dough, roll out on a floured surface, making thin rounds the size of a saucer.
• Cut in rounds in half, fold each half into a cone shape, seal sides of cone with water and fill with potato mixture. Seal the open ends by brushing water on the edges and pressing lightly, if required lightly press it with a soft cloth.
• Deep fry samosas in moderately hot oil until golden brown, drain on absorbent paper.

BALUSHAHI
Preparation Time : 60 minutes
Serves : 6-8
Ingredients :
• Plain Maida ( flour) -1 ½ cup
• Melted and cool Ghee – ¾ cup
• Curd - ½ cup
• Soda - ¼ tsp
• Cardamom powder - ¼ tsp
• Ghee to deep fry
• For Syrup :
• Sugar- 1 ½ cup
• Water- ¾ cup
• A few drops of lemon juice
Method :
• Mix flour and soda, sieve it together and add cardamom powder, then rub the mixture thoroughly in ghee.
• Now, add curd to it and mix. Make stiff dough and cover it and keep aside in a cool place for half an hour.
• After a while, make small round balls around 3" diameter; press the balls to make them flat and then make a depression in the centre (to give it a typical Balushahi shape).
• Take a thick bottom frying pan and heat the ghee, cool the ghee a bit and then put a few Balushahi patties into the ghee. Fry it at low flame and do not turn the Balushahis till they become pinkish.
• Repeat the same for all Balushahi pieces.
• Drain the pieces, cool a bit and then put them into the sugar syrup. Allow to soak for 5 minutes.
• Remove and keep on a perforated plate to drain excess syrup.
• Now reheat the remaining syrup till 2-1/2 thread consistency is attained and coat the above portion of Balushahis with this thick syrup.
• Keep it on mesh to cool and allow the sugar to set. You can, now, decorate it as per your wishes.



CABBAGE 'N' CARROT BHUJIA
Preparation Time : 45 minutes
Serves : 4-6
Ingredients :
• Cabbage, finely sliced - 1 (medium)
• Carrots, coarsely grated – 350 gms
• Whole black mustard seeds – 1 tbsp
• Fresh coriander, chopped – 4 tbsp
• Green chili, cut into thin strips and seeds removed -1
• Oil – 4 tbsp
• Dried red chili - 1
• Sugar – ½ tsp
• Fresh lemon juice – 1 tbsp
Method :
• Heat oil in a frying pan, saute mustard seeds and dried red chilli for 1 minute.
• Add cabbage, carrots and green chilli. Reduce the heat to low, stir-fry the vegetables for about 30 seconds.
• Add sugar and coriander, stir fry for another 5 minutes or until vegetables are tender.
• Add lemon juice. Remove red chilli before serving.



KHEER
Preparation Time : 45 minutes
Serves : 4-6
Ingredients :
• Milk - 1 litre
• Rice, soaked for 1 ½ hour before cooking - 200 gms
• Pistachio a few (finely chopped)
• Sugar to taste
• Cardamom, peeled off seeds only- 4 to 5 pieces
• Raisin a few (soaked few minutes before adding)
Method :
• Pour milk in a pan and let it boil for few minutes, keeping the flame at low.
• Stir continuously when the milk becomes a little thick.
• Put sugar into the milk and stir constantly until the sugar melts.
• When the entire content is ready, put the rice in it and stirring at intervals, let it boil for a while.
• When the rice is cooked, garnish it with the chopped pistachios, cardamoms and raisins.
• Serve it hot or cold.

PISTA SANDESH
Preparation Time : 45 minutes
Serves : 6
Ingredients :
• Paneer – 225 gms
• Sugar – 150 gms
• Green cardamom seeds, powder – ½ tsp
• Pistachios thinly sliced and crushed - 10
• Rose Water – 1 tbsp
Method :
• Combine the sugar and paneer and mix well.
• Place the mixture over the heat and stir constantly to avoid lumps.
• When the mixture solidifies, splash the rose water on it and remove the pan from the heat. Stir few more times.
• Place the cardamom and pistachios in two separate plates.
• Now divide the mixture into several portions of the required size and flatten them to give the desired shapes.
• Dip each piece into both plates in turn so that the front of the sandesh is coated with crumbs.
• Serve cold sandesh.

Recipes for JAIN PARYUSHAN

List of recipes available
• Raw Banana Veggie
• Raw Banana Curry
• Methi Papad Curry
• Moong Curry
• Jain Paneer Butter Masala
• Chhola
• Gud Papdi / Paak
• Paneer Paratha

Raw Banana Veggie
Preparation Time : 20 minutes
Serves : 4
Ingredients :
• Raw Banana -8
• Oil - 2tbsp
• Turmeric Powder - 1/2 tsp
• Salt to taste
• Coriander Powder - 1 1/2 tsp
• Red Chili Powder - 1/2 tsp
• Cumin Seeds - 1/2 tsp
Method :
• Peel of the bananas. Slit the bananas lengthwise into 2 halves.
• Slice them into 1/2" pieces.
• Immediately heat oil in a wok. Add the cumin seeds and let them splutter.
• Add the bananas and stir vigorously for a minute on high flame.
• Add the salt and turmeric powder and stir again on high flame for another minute.
• Now lower the flame to medium heat and cook for 7-10 minutes, stirring it at regular intervals.
• Now lower the flame and cook again for 2-3 minutes, till the bananas become crispy.
• Now drain the extra oil if the oil separates.
• Add coriander powder and chili powder and stir , and put off the flame.
• Serve hot.


Raw Banana Curry
Preparation Time : 20 minutes
Serves : 4
Ingredients :
• Raw Banana - 6
• Oil - 1 tsp
• Water - to boil
• Salt - to taste
• Turmeric Powder - 1/2 tsp
• Coriander Powder - 1 tsp
• Chili Powder - 1/2 tsp
• Butter milk - 1/2 cup
• Cumin Seeds - 1/4 tsp
• Asafoetida - a pinch
Method :
• Peel off the bananas. Slit the bananas lengthwise into 2 halves. Cut them into 1/2" pieces.
• Put them in water enough to immerse all the banana cubes.
• Boil them, adding salt and covering it till they become tender (it will take approx. 5-7 minutes).
• Drain the water of the bananas.
• Heat oil in a pan. Add the cumin seeds and let them splutter. Add asafoetida.
• Add the bananas and all the other ingredients, one by one and cook on medium flame for 2-3 minutes.
• Serve hot with phulka or chapatti.



Methi - Papad Curry
Preparation Time : 45 minutes
Serves : 4
Ingredients :
• Fenugreek Seeds- 1/4 cup
• Papad - 4
• Oil - 1 tsp
• Salt to taste
• Turmeric Powder - 1/4 tsp
• Asafoetida - 1/4 tsp
• Lemon Juice - 0f 1/2 Lemon
• Sugar - a pinch
• Chili powder - 1/2 tsp
• Coriander Powder - 1 tsp
• Water - 1 cup
Method :
• Soak the fenugreek seeds for 25-30 minutes.
• Pressure cook it for 4-5 whistles or for 25 minutes.
• Heat oil in a pan.
• Add the asafoetida and the fenugreek seeds.
• Add all the other ingredients except papad.
• Semi roast the papad and break into medium sized pieces and add them to the curry.
• Let it come to a boil and then cook on medium flame for 5-10 minutes.
• Serve hot with chapatti or phulka.


Moong Curry
Preparation Time : 35 minutes
Serves : 4
Ingredients :
• Green Gram - 1 cup
• Tomato - 1 (small)
• Bay Leaf - 2-3
• Cloves - 1-2
• Cinnamon - 1 stick
• Dry Red Chili - 2
• Cumin Seeds - 1/4 tsp
• Salt to taste
• Turmeric Powder - 1/4 tsp
• Coriander Powder - 1 tsp
• Chili Powder - 1/4 tsp
• Asafoetida - a pinch
• Sugar - 1/2 tsp (optional)
• Lemon Juice - 2 tsp
• Water - 1/2 cup
Method :
• Soak the gram for 25-30 minutes in lukewarm water. Chop the tomato finely and keep aside.
• Pressure cook it for 4-5 whistles or 25-30 minutes.
• Heat oil in a pan.
• Add cumin seeds, asafoetida, bay leaf, clove, dry chili, and cinnamon. Stir fry for 1/3 a minute. Add the tomatoes and stir fry till the tomatoes are cooked.
• Add a tsp of cooked gram and 2 tsp of water. Now add all the other ingredients except lemon juice. Cook on low flame till oil separates.
• Now add all the cooked gram and the water and let it come to a boil. Then cook on low flame for 10-12 minutes till you get the dal makhani consistency.
• Add the lemon juice and put off the flame.
• Serve hot with rice or phulka.
Variations: Red gram curry can be made in the same way. ( Red gram have to be soaked for 6-8 hours and cooked for 10-12 whistles or 45- 50 minutes. Little cooking soda must be added while pressure cooking)


Jain Paneer Butter Masala
Preparation Time : 25 minutes
Serves : 4
Ingredients :
• Paneer - 250 gms
• Tomatoes -2 (medium)
• Cashew nuts - 2 tbsp
• Pumpkin seeds - 1 tbsp
• Bay leaf - 2
• Cloves - 2
• Cinnamon - 2 sticks
• Green cardamom - 3
• Oil - 2 tsp + for shallow frying
• Coriander Powder - 1 tsp
• Turmeric Powder - 1/2 tsp
• Chili Powder - 1/2 tsp
• Sugar - a pinch
• Fresh Cream / malai - 1 tbsp
• Beaten Curd - 1 tbsp
• Salt to taste
• Water - 1/4 cup
• Butter - 1 tsp
• Cumin seeds - 1/2 tsp
Method :
• Dry grind cashew nut and pumpkin seeds..
• Grind tomatoes, bay leaf, cinnamon, cardamom, coriander powder, turmeric powder, cumin seeds, chili powder. Now mix all the ground ingredients and grind once again to mix and make the gravy.
• Cut the paneer into cubes of desired size and shape. Shallow fry in little oil with some salt till light brown in colour.
• Heat 2 tsp oil And butter.
• Add the gravy and sauté on low flame, stirring it continuously until the oil separates.
• Add the water and bring it to a boil.
• Now add the paneer cubes and cook on medium flame for 7-10 minutes stirring lightly at regular intervals.
• Add little water if you desire.
• Serve hot with phulka or rice.



Chhola
Preparation Time : 50 minutes
Serves : 4
Ingredients :
• Chick peas - 1 cup
• Tomato puree or grated tomato - 1/2 cup
• Bay Leaf - 2
• Chhole Masala - 2 tsp (without onion and garlic)
• Salt to taste
• Coriander Powder - 1 tsp
• Oil - 2tsp
• Cumin Seeds - 1 tsp
• Asafoetida - 1/4 tsp
• Cooking Soda - 1/4 tsp
• Water - 1/2 cup
Method :
• Wash and soak the chick peas in lukewarm water.
• Add the cooking soda and salt and pressure cook it for 8-10 whistles or 35 minutes.
• Heat oil in a pan. Add the cumin seeds and let them splutter. Add asafoetida and the bay leaf.
• Add the tomato puree and cook on medium flame for 2 minutes.
• Add 2 tsp of cooked and mashed chick peas. Add 2 tsp water and all the other spices and cook on low flame till the oil starts separating.
• Add the remaining chick peas and water.
• Let it come to boil and cook on for another 10-12 minutes.
• Serve hot with poori or bhatura.



GUD PAPDI / PAAK
Preparation Time : 50 minutes
Serves : 6
Ingredients :
• Whole wheat flour - 1 cup
• Ghee - 1/4 cup
• Jaggery - 1/4 cup
• Almonds and Pistachio, finely sliced - 1/8 cup
• Dry Ginger powder - 4 tsp
Method :
• Melt ghee in a big pan.
• Put the wheat flour and roast the flour on medium flame, stirring continuously until medium it turns brown in colour.
• Take off the flame and mix the jaggery into it. (Use Kolhapuri type, if possible - If using so, grate it and mix it)
• Stir vigorously for only half minute only until the jaggery melts and mixes.
• Don't stir it more as it will become hard on stirring more.
• Grease a thali ( 6" wide and 2" deep plate).
• Pour the mixture into the thali and lightly tap it on the flour to evenly spread it.
• Garnish it with the nuts.
• Let it cool. On cooling, cut it into square or diamond shape.
• Serve as a sweet dish.



PANEER PARATHA
Preparation Time : 35 minutes
Serves : 4
Ingredients :
• Ingredients for stuffing:
• Raw Banana (boiled) -3
• Salt - to taste
• Garam masala- 2 tsp
• Lemon juice- 1 1/2 tsp
• Paneer (grated) - 1 tbsp
• Sugar - 1 tsp
• Ingredients for flour:
• Whole wheat flour- 1 1/2 cup
• Oil - 2 tsp
• Salt - to taste
• Ghee with oil (equal proportions)- for shallow frying
• Water - enough to bind a soft dough
Method :
• Mash the boiled bananas and mix well the ingredients for stuffing properly and keep aside.
• Divide into 12 equal balls.
• Mix all the ingredients for dough properly and bind a soft dough and keep it covered for 30 minutes.
• Divide the dough into 12 balls.
• Roll them with a roller pin into puris of 2" diameter.
• Put the ball stuffing into it and seal it properly with the puri.
• Lightly press it and roll them with light pressure, taking little flour for dusting as required; into 4" diameter parathas.
• Shallow fry them with with ghee and oil mixture on both sides till light brown in colour on medium flame.
• Serve hot with tomato chutney or any pickle of your choice.

Recipes for EID-UL-FITR

List of recipes available
• Aachari Gosht
• Badami Gosht
• Badam Kheer
• Bharuchi Dal
• Chicken Jhalfrezi
• Chicken Shashlik
• Dry Mutton
• Dum Pukht
• Ginger Chicken
• Harissa
• Kathi Kebab
• Murgh Do Piaza

AACHARI GOSHT
Preparation Time : 50 minutes
Serves : 6
Ingredients :
• Mutton – 1 kg
• Yoghurt – 1 kg
• Kalonji, nigella seeds – 2 tbsp
• Onions – 4-5
• Ghee/Oil – 4-5 tbsp
• Turmeric Powder – a pinch
• Cumin Seeds – 1 tsp
• Salt - to taste
• Red Chili Powder - to taste
• Fresh Coriander - to garnish
Method :
• Cut onion in slices.
• Heat oil in a pan. Add cumin seeds and let them crackle.
• Add the onion and fry until light brown.
• Put in yogurt and meat and let it simmer till meat becomes tender.
• Put in salt, kalonji, chili, and turmeric powder.
• Cook for sometime on high flame.
• Garnish with fresh coriander.
• Serve hot with rice or paratha.

BADAMI GOSHT
Preparation Time : 50 minutes
Serves : 6
Ingredients :
• Lean Lamb cubed – 1 ½ lb
• Ground Almond – ½ cup
• Coconut milk – 1 ½ cup
• Yogurt – 1 ¼ cup
• Onion chopped – 1 large
• Garlic cloves - 6
• Ginger peeled, chopped – 1 ½”
• Dried Red Chilies - 2
• Oil – 5 tbsp
• Cinnamon sticks - 2
• Cardamom Seeds – 1 tbsp
• Garlic, crushed – 2 cloves
• Saffron threads – 1 tsp soaked in 2 tbsp boiling water
• Chili Powder – ½ tsp
• Salt – 1 tsp
Method :
• Grind almonds with enough water to form a thick paste and keep aside.
• Heat oil in a heavy saucepan.
• Add cinnamon, cloves, cardamom and fry for 1 minute.
• Add onion and stir fry till soft, stirring occasionally.
• Mix in garlic and ginger and fry for 3 minutes, stirring frequently.
• Mix in lamb cubes and fry until brown for about 5 minutes.
• Whip yogurt, saffron mixture, salt and chili powder and mix in to lamb cubes. Stir fry for 5 minutes.
• Add the almond paste, and whole chilies to lamb cubes; stir well to coat the lamb pieces evenly with the gravy.
• Simmer (boil slowly at low temperature) for 5 minutes over low heat.
• Mix in coconut milk, lower the flame, cover and simmer (boil slowly at low temperature) for 35-40 minutes or until lamb is cooked thoroughly.
• Uncover the pan, and cook for the last 10 minutes and transfer to a slightly heated up dish and serve hot.

BADAM KHEER (ALMOND KHEER)
Preparation Time : 45minutes
Serves : 4
Ingredients :
• Almonds – 1 cup
• Milk – 6 cups
• Sugar – 1 cup
• Saffron Powder – a pinch
• Saffron – ½ tsp
Method :
• Soak almonds in a cup of hot water for about an hour.
• Soak the saffron in cold milk and keep aside.
• Peel off the skin of almonds and make fine paste. Use milk for making pasting instead of using water.
• Measure the quantity of almond paste. Take same amount of sugar.
• Cook the almond paste for about 5 to 10 minutes stirring it continuously.
• Add the remaining sugar and keep stirring the mixture.
• Pour the remaining milk and boil it for about 15 minutes.
• Add the soaked saffron.
• Badam Kheer is ready to serve.



BHARUCHI DAL
Preparation Time : 50 minutes
Serves : 4
Ingredients :
• Horse gram Dal (Urad Dal) – 500 gm
• Onion - 2
• Turmeric Powder – 1 tsp
• Ginger Paste – 1 tbsp
• Garlic Paste – 1 tbsp
• Chili Paste – 1 tbsp
• Red Chili Powder – 1 tsp
• Cumin Seeds – 1 tsp
• Garam Masala – 1 tsp
• Tomatoes - 3
• For Tempering:
• Cloves - 5
• Cinnamon Stick – 1 inch
• Cardamom – 5-6
• Mace – ½ tsp
• Cumin Seeds – 1 tsp
• Fresh Fenugreek leaves (finely chopped) – 2 tbsp
• Oil or Ghee – ¼ cup
Method :
• Dice one onion into small squares and slice the other onions thinly.
• Put the dal and diced onion in a pressure cooker.
• Cook until tender.
• Heat oil in a pan and fry the onion until light brown, mix in cloves, cardamom, cinnamon, mace and whole cumin seeds and fry for 1 minute.
• Then mix in fenugreek leaves and fry for 1-2 minutes.
• Mix in cut tomatoes and all other ingredients except garam masala to the onion mixture.
• Fry this for 8-10 minutes or until the oil begins to separate.
• Mix in dal to it and mix well with a wooden spoon.
• Cover with a lid, lower the heat and stir fry for 5-8 minutes or until the masala is well blended.
• Mash some of the lentil with a wooden spoon against the side of the pan to thicken the sauce.
• Mix in garam masala and spice up to taste with salt.
• Serve hot with roti or rice.

CHICKEN JALFREZI
Preparation Time : 60 minutes
Serves : 4
Ingredients :
• Garlic, chopped – 2 Cloves
• Skinless Chicken Thigh Fillets, cut in half – 750 gms
• Turmeric Powder – 3 tsp
• Onion, finely grated - 1
• Red Chili powder – 1 tsp
• Salt – 1 tsp
• Tomatoes, chopped – 500 gms
• Ghee – 30 gms
• Cumin Powder – 3 tsp
• Coriander Powder – 3 tsp
• Fresh Ginger, grated – 2 tbsp
• Fresh Coriander Leaves, roughly chopped – 30 gms
• Oil - for cooking
Method :
• Heat about 2 tbsp oil in a deep frying pan and fry the onion and garlic for 2 minutes over high flame.
• Mix in the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden brown.
• Turn the chicken frequently.
• Mix in the tomatoes, cover and cook over medium heat up for 20 minutes stirring at regular intervals.
• Uncover and simmer (boil slowly at low temperature) for 10 minutes to let all the excess liquid evaporate and to thicken the sauce.
• Mix in the ghee or oil, cumin powder, coriander powder, ginger and fresh coriander and simmer (boil slowly at low temperature) for 5-7 minutes or until the fat separates out from the thick sauce.
• Serve the chicken pieces with the sauce.

CHICKEN SHASHLIK
Preparation Time : 55 minutes
Serves : 6
Ingredients :
• Boneless Chicken Breast – 500 gms
• Capsicum - 2
• Onions – 2 medium
• Tomatoes – 2 medium
• Lemon Juice – ¼ cup
• Salt – ½ tsp
• Black Pepper – 1 tsp
• Soya Sauce – 1 tbsp
• Oil - for deep frying
Method :
• Cut chicken into 1 " pieces.
• Put in a round dish with the lemon juice, salt, black pepper and soya sauce.
• Mix well, cover and leave to marinate for 2-3 hours.
• Cut the onion, capsicum, and tomatoes into small cubes.
• Skew chicken and vegetables closely on bamboo skewers.
• Heat up oil in a big size frying pan.
• Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.
• Take off from oil and put it on absorbent paper or you can grill the chicken over hot charcoal.
• Decorate with lemon pieces and mint leaves.
• Serve with hot with mint chutney.

DRY MUTTON
Preparation Time : 50 minutes
Serves : 4
Ingredients :
• Mutton – 500 gms
• Garlic – 10 cloves
• Curd - 1 cup
• Mustard Oil – 1 cup
• Garam Masala Powder – 1 tbsp
• Turmeric Powder – 1 tsp
• Bay Leaves - 2
• Ginger – 1” piece
• Salt - to taste
Method :
• Beat the curd.
• Marinate mutton pieces in 1 tbsp of oil with turmeric, salt and curd for about 2 hours.
• Mince the garlic and grate the ginger.
• Heat oil in a pan. Add ginger, garlic and bay leaves. Fry for a minute.
• Add marinated mutton pieces.
• Make the flame low and cook for nearly half an hour until the mutton pieces become tender.
• Mix garam masala and stir properly.
• When the mutton turns tender and almost dry, remove it from the flame.
• Dry Mutton is ready.



DUM PUKHT
Preparation Time : 60 minutes
Serves : 4
Ingredients :
• For marination:
• Green Cardamoms - 2-3
• Cumin Seeds - 1 tsp
• Garlic - 2 pods
• Black Cardamom - 1
• Coriander Leaves - 1/2 cup
• Green Chilies - 1-6
• Cloves - 4
• Ginger - 1" piece
• Black Pepper Corns - 6
• Mint Leaves - 1/4 cup
• Onion -1/2
• Water- 3 cups
• Curd - 1 cup
• Wheat Flour - 1/2 cup
• Salt - to taste
• Oil - 2 tbsp
• Mutton - 1/2 kg
Method :
• Mix thoroughly mutton, curd and salt and keep aside
• In a mixer grind the marinate till it forms a fine paste.
• Mix the paste with the marinated mutton.
• Put in freezer for 6-8 hours.
• Knead a soft dough with the flour and keep covered.
• Heat up oil in a thick-bottomed pan.
• Mix in marinated mutton and stir fry on a slow flame for 10 minutes or till the oil starts separating.
• Mix in the water.
• Cover the pot with a lid.
• Seal with kneaded flour and stir fry for 45 minutes on a slow flame or till steam comes out of cracks in the flour.
• Cut off the flour and serve with naan.

GINGER CHICKEN
Preparation Time : 35 minutes
Serves : 6
Ingredients :
• Boneless Chicken Breast, cut into small cubes - 1 kg
• Tomatoes, chopped - 3 medium
• Yogurt, whisked - 3 tbsp
• Ginger, cut into thin strips - 3 tbsp
• Turmeric Powder - 1/4 tsp
• Oil -1/2 cup
• Lemon Juice - 1 tbsp
• Onion, thinly sliced - 1 small
• Fresh Coriander Leaves - 3 tbsp
• Chili Powder - 1 1/2 tsp
• Garlic Paste - 1 tbsp
• Garam Masala - 1 tsp
• Chat Masala - 1 tsp
• Coriander Powder - 1 tsp
• Salt - 1 1/2 tsp
• Ginger Paste - 1 tbsp
• Green Chilies, thinly sliced - 2-4
Method :
• Heat up oil in a thick bottomed pan over medium heat.
• Add the onions and stir fry until soft or for about 2 minutes.
• Mix in ginger and garlic, stir fry about 2 minutes. Stirring constantly. (mix in little water if the mixture sticks to the bottom of the pan).
• Mix in chicken and fry until the water from chicken is evaporated, about 5 minutes.
• Mix in chili powder, turmeric, salt and coriander powder.
• Fry 1 minute, then mix in tomatoes and stirring constantly, fry the mixture for about 5 minutes, or tomatoes are reduced to a pulp.
• Mix in yogurt and fry for few more minutes, stirring constantly, about 4 minutes. mix in a little water, if necessary, to avoid the mixture from sticking to the bottom of the pan.
• Keep frying until the oil begins to separate.
• Add lemon juice, ginger, chat masala, garam masala, coriander leaves and green chilies.
• Stir once, cover and stir fry for 3 minutes over low heat. Serve hot.

HARISSA
Preparation Time : 75 minutes
Serves : 4
Ingredients :
• Meat - 1 kg
• Mutton Stock - 5 cup
• Wheat - 1/2 kg
• Onion, sliced - 2 medium
• Tomato Puree - 2 cups
• Green Chilies - 10
• Ghee- 1/2 cup
• Garlic Paste - 1 tsp
• Ginger Paste - 1 tsp
• Black Pepper - 1/2 tsp
• Red Chili Powder - 1 tsp
• Salt - to taste
Method :
• Soak the wheat in water for seven to eight hours.
• In a wide pan mix in wheat, salt and 1 1/2 liter water and stir fry it on medium flame till tender.
• Take another pan, mix in meat, salt, whole green chilies, ginger, garlic paste, red chili powder, black pepper powder and tomato puree and stir fry it till soft.
• When the meat is soft then use a chopper to obtain haleem like consistency.
• Then mix in soft wheat, stock and stir fry the mixture till it is thick.
• Heat oil in a pan and fry the onions till golden brown, pour out it on the harissa.
• Serve it with lime, cut green chilies, cut ginger and garam masala powder.

KATHI KEBAB
Preparation Time : 45 minutes
Serves : 6
Ingredients :
• Lamb - 500 gms
• Paste of:
• Cumin Powder - 1 tsp
• Chili Powder - 1 tsp
• Lemon Juice - 1/2 tsp
• Garlic - 5 flakes
• Coriander Powder - 1 1/2 tsp
• Pepper - 1/2 tsp
• Ginger Powder - 1/2 tsp
• Cooking oil - 1 tbsp
• Salt - to taste
Method :
• Chop the lamb into square pieces.
• Rub the ground paste all over the surface and marinate for about 4 to 5 hours.
• Smear the lamb pieces with little oil and put it through skewer.
• Grill the pieces on a hot oven.
• Keep turning them occasionally. Brush more oil if necessary.
• Kathi Kabab is ready to serve.

MURGH DO PIAZA
Preparation Time : 60 minutes
Serves : 4
Ingredients :
• Chicken cut into 1 inch pieces - 750 gms
• Onion - 1 kg
• Tomatoes, roughly chopped - 3-4 medium
• Finely Chopped Fresh Coriander Leaves - 3 tbsp
• Oil - 1/2 cup
• Garlic Paste - 1 tsp
• Lemon Juice -2 tbsp
• Turmeric Powder - 1 tsp
• Ginger, peeled thinly sliced - 1" piece
• Coriander Powder - 2 tsp
• Bay Leaves, crushed - 2
Method :
• Finely slice the 2 onions and roughly cut the rest of the onions.
• Mix in the chili powder, coriander powder, turmeric powder and salt to the chicken and mix well to cover the chicken pieces
• Lightly grease a heavy based sauce pan with 1 tbsp of oil.
• Spread half of the cut onions on the bottom.
• Add the chicken pieces and layer the rest of the cut onions on top.
• Cover pot with a tight fitting lid.
• Cook for 20-25 minutes until the onions are a pulp and the chicken is tender
• Heat up oil in another pan.
• Mix in cut onions, ginger and garlic, stirring frequently fry for 8-10 minutes to a golden color.
• Mix in the bay leaves stir fry for another minute stirring frequently.
• Mix in tomatoes and stir fry until the tomatoes are lower to a pulp.
• Mix in meat and onions to it.
• Stir well to mix all the ingredients.
• Stir frequently, fry the mixture until it is well browned and a thick onion sauce has formed.
• Add lemon juice and fry for another minute.
• Sprinkle with chopped coriander leaves.
• Serve hot.

Recipes for NAV-RATRI

List of recipes available
• Arbi Fried
• Banana Chips
• Kottu Ke Pakore
• Farari Chiwda
• Kache Kele Ke Kofte
• Kaddu Ki Sabji (Pumpkin Curry)
• Khuskhus Aloo
• Navratri Raita
• Panchamritham
• PeaNut Curd Chutney
• Rajgiri Puris
• Sabudana Vada

ARBI FRIED

Preparation Time : 25 minutes
Serves : 4
Ingredients :
• Arbi – ½ kg
• Carom Seeds ( ajwain) - ¼ tsp
• Chili Powder - to taste
• Green Chilies - 2-3
• Mango Powder – a pinch
• Coriander Powder – ¼ tsp
• Ginger – 2 tbsp
• Rock Salt - to taste
Method :
• Boil the arbi.
• Cool, take off and slice each into two.
• Heat up the oil and fry the arbi till slightly browned.
• Heat 1 tbsp oil in a wok.
• Meanwhile make a paste of ginger and green chilies.
• Mix in the paste to the heated oil and stir fry for a few minutes.
• Mix in the fried arbi and stir fry on a slow fire.
• Simultaneously mix in salt, coriander powder, mango powder, carom seeds and mix well.

BANANA CHIPS
Preparation Time : 25 minutes
Serves : 4
Ingredients :
• Raw Bananas – 5-6
• Turmeric Powder – ¼ tsp
• Salt - to taste
• Oil - for deep frying
Method :
• Peel off and put bananas in plenty of salted iced water.
• Slice bananas with a chip slicer into water, mix in turmeric.
• Keep for 10 minutes, and strain.
• Spread out on a kitchen cloth to take off moisture.
• Heat up oil in a wok till smoky.
• Fry banana slices in one-layer batches for a minute or two or until crisp.
• Lift chips out with slotted spoon and remove on paper towels
• Sprinkle with salt before serving.



KOTTU KE PAKORE
Preparation Time : 20 minutes
Serves : 4
Ingredients :
• Buckwheat flour (kotu ka atta) – 1 cup
• Potatoes (boiled whole till half-cooked) – 3 medium sized
• Black Pepper Powder – ½ tsp
• Coriander leaves - ¼ cup finely chopped
• Baking Powder – ¾ tsp
• Ghee or Vegetable oil - for frying
• Salt – ½ tsp
Method :
• Combine the flour, salt, pepper and coriander in bowl and mix well.
• Add water and beat into a smooth batter. Beat the batter until it is of cream consistency.
• Cover and keep aside for about 20 minutes.
• When the potatoes are cool enough, peel and slice each one into diagonal slices.
• Heat enough ghee or oil for deep-frying in a kadhai over moderate heat.
• Put few slices of potato into the batter and cover them completely.
• One at a time, lower each slice of batter-coated potato into the hot oil. Fry as many slices as will float on the surface of the oil without touching. Fry on both sides until reddish gray and crisp.
• Serve hot as the fitters soften as they cool.
Note:
Keep an eye on the consistency of batter, it quickly thickens near heat. You may need to add water from time to time.


FARARI CHIWDA
Preparation Time : 35 minutes
Serves : 4
Ingredients :
• Unfried Potato Straws – 1 cup
• Powdered Sugar – ½ tsp
• Raisins – ½ tbsp
• Chopped Green Chili - 1
• Groundnuts – 1 tbsp
• Broken Cashews – 1 tbsp
• Oil - for deep-frying
Method :
• In a frying pan, heat oil.
• Fry potato straws till crisp. Fry few straws at a time.
• Drain the straws with a perforated spoon.
• Transfer them to an absorbent paper.
• Deep-fry cashews and groundnuts till crispy.
• Drain and add to potato straws.
• Sauté raisins and chili. Drain and add to straws.
• Transfer the mixture to a large bowl.
• Add salt and sugar. Toss to blend.
• Cool and store in an airtight container.

KACHE KELE KE KOFTE
Preparation Time : 45 minutes
Serves : 4
Ingredients :
• For Kofta:
• Raw Bananas - 6
• Ginger and Green Chili, chopped – 2 tsp
• Cumin Seeds – ¼ tsp
• Asafoetida – a pinch
• Garam Masala Powder – 1 tsp
• Salt - to taste

• Chopped Coriander – 1 tsp for garnishing
• For Gravy:
• Beaten Curd – ¼ kg
• Clove – 3-4
• Bay Leaves - 4
• Cumin Seeds – ¼ tsp
• Asafoetida – a pinch
• Ginger and Green Chili, chopped – 1 tsp
• Oil – 5 tsp
• Turmeric Powder – ¼ tsp
• Garam Masala Powder – 1 tsp
• Red Chili Powder – ½ tsp
• Water – ¼ cup
Method :
• Boil and peel raw bananas and mash them.
• Add rest of the ingredients and make balls and deep fry.
• Heat oil for the gravy, add cloves, bay leaf, cumin, asafoetida, ginger and green chili, beaten curd, turmeric, garam masala powder, red chili powder and water to adjust the consistency.
• Adjust the seasoning.
• Add the koftas, simmer for a few minutes before serving.
• Garnish with chopped coriander.

KADDU KI SABZI (PUMPKIN CURRY)
Preparation Time : 30 minutes
Serves : 4
Ingredients :
• Red/Yellow Pumpkin, peeled and cubed – ¾ kg
• Red Chilies, broken in pieces - 3
• Cumin Seeds/ Mustard Seeds – ½ tsp
• Oil – 3 tbsp
• Turmeric powder – ½ tsp
• Sugar – 1 tbsp
• Salt - to taste
Method :
• Heat oil, add mustard and cumin seeds, red chilies and turmeric powder.
• Add the pumpkin pieces and stir-fry.
• Add ½ cup water, sugar and salt.
• Cook till done.



KHUSKHUS ALOO
Preparation Time : 30 minutes
Serves : 4
Ingredients :
• Potatoes, peeled, cubed - 6
• Poppy Seeds (Khuskhus) Roasted – 2tbsp
• Green Chilies – 3
• Coriander Leaves – a bunch
• Turmeric Powder – ½ tsp
• Salt - to taste
• Dry Red Chilies - 3
• Oil – 3 tbsp
• Water – ½ cup
Method :
• Grind the roasted poppy seeds along with the green chilies and a few tbsp of water to a make a very fine paste.
• Keep aside.
• Heat half of the oil in a pan on high flame for 2 minute or till very hot.
• Shallow fry the potatoes in batches on medium heat until they are lightly browned.
• Heat up the remaining oil in the same pan.
• Mix in the whole dry red chilies and turmeric powder.
• Fry briefly.
• Now mix in the poppy seed paste and fry again on low flame for 5 minutes till the oil starts separating.
• Mix in the fried potatoes and mix well.
• Mix in water and salt.
• Stir, cover and cook on low flame for 15 minutes until the potatoes are soft.
• Decorate with cut fresh coriander.
• Serve hot.



NAVRATRI RAITA
Preparation Time : 30 minutes
Serves : 4
Ingredients :
• Boiled and Chopped Water chestnuts - 5
• Boiled and Chopped Potato -1
• Whole Roasted Peanuts – 1 tbsp
• Boiled and Chopped Sweet Potato - 1
• Finely Chopped Coriander - 1 tbsp
• Small Green Chili – 1
• Cumin Seed Powder – ½ tsp
• Cumin Seeds Whole – ½ tsp
• Chopped Cucumber - 1
• Thick Curds – 1 cup
• Sugar - to taste
• Salt - to taste
• Oil – 1 tsp
Method :
• Beat the yogurt in a deep bowl.
• Add sugar, chopped chili, cumin powder and salt. Mix well.
• Add all vegetables and peanuts. Mix well.
• Chill the mixture.
• Heat 1 tsp oil in a crucible.
• Add cumin seeds and let them crackle.
• Pour over the raita immediately.
• Garnish the raita with chopped coriander leaves.

PANCHAMRITHAM
Preparation Time : 20 minutes
Serves : 2
Ingredients :
• Finely Chopped Banana - 1
• Fresh Milk – 1 cup
• Fresh Curds – 1 tbsp
• Ghee – 1 tsp
• Sugar – 3 tsp
• Basil (Tulsi) leaves - 5
Method :
• Combine together curds, ghee, milk and sugar.
• Add finally chopped banana and basil.
• Refrigerate the mixture before serving.
• Panchamritham is ready. Serve it in tiny bowls.



PEANUT CURD CHUTNEY
Preparation Time : 35 minutes
Serves : 4
Ingredients :
• Fresh Curds – 1 cup
• Peanuts, crushed – 1 tbsp
• Green Chili, finely chopped- 1
• Coriander, finely chopped – 1 tbsp
• Curry Leaves - 1 stalk
• Sugar, powdered – ½ tsp
• Oil – 1 tsp
• Salt to taste
Method :
• Beat curds till smooth.
• Add peanut, chili, coriander, salt and sugar.
• Heat oil in a small pan, add the curry leaves and allow them to splutter.
• Add to curds, while spluttering.
• Stir to mix well.
• Refrigerate till required.
• Serve with sabodana wadas, rajgiri puris, etc

RAJGIRI PURIS
Preparation Time : 30 minutes
Serves : 6
Ingredients :
• Rajgira Flour – 1 cup
• Rajgira Granules – ½ cup
• Crushed Groundnuts - 1 tsp
• Coriander, finely chopped – 1 tbsp
• Oil, warmed – 1 tbsp
• Oil - to deep fry
• Rock Salt - to taste
Method :
• Mix all ingredients in a large bowl.
• Add enough water to make a soft pliable dough.
• Heat oil for frying in a frying pan.
• Divide dough into 12 portions.
• Roll into 4” rounds.
• Let 2 into hot oil, gently puff by pressing with back of a perforated spoon.
• When light golden, flip carefully, to fry other side.
• Drain, place on absorbent paper.
• Serve hot and puffed with potato sabzi or curds.

SABUDANA VADA
Preparation Time : 20 minutes
Serves : 3
Ingredients :
• Sago (sabudana) – 1 cup
• Peanuts roasted (crushed coarsely) – ½ cup
• Green Chilies (crushed) - 7-8
• Potato (boiled, peeled and mashed) - 7-8
• Rock Salt - to taste
• Oil - to deep fry
Method :
• Wash sago thoroughly and drain excess water.
• Soak it for 2-3 hours.
• Add all ingredients to it except oil.
• Mix well into a paste.
• Keep the oil in a deep frying pan to heat.
• Moist hands and make small flat balls.
• Slide the balls in the heated oil on medium flame.
• Fry till they are crisp and light brown in color.
• Drain them well using a perforated ladle.
• Makes about 10 vadas.
• Serve with peanut chutney.

Recipes For DURGA PUJA

List of recipes available
• Aamer Chutney
• Aloo Bhaja
• Aloo Koraisutir Narkul Curry
• Aloo Posto
• Aloo Pyajer Chorchori
• Aloor Dum
• Bandhakopir Dolna
• Bandhakopir Tarkari
• Beguni
• Bhapa Doi
• Bhapa Sandesh
• Bhoger Khichuri
• Chhanar Payesh
• Chholar Dal
• Chinir Narkel Naru
• Sukto

AAMER CHUTNEY
Preparation Time : 50 minutes
Serves : 8
Ingredients :
• Raw Mangoes – 1 ¾ kg
• Vegetable Oil – ¼ cup
• Mustard seeds – 1 tsp
• Turmeric Powder – ½ tsp
• Salt – ½ tsp
• Water – 1 cup
• Sugar – 5 cups

Method :
• Peel and cut the raw mangoes into 2½ cm pieces.
• Heat oil in a wok. Add mustard seeds and let them crackle.
• Add turmeric powder, mangoes and salt. Mix well, add water and stir.
• Cook for about 20 minutes.
• Turn the heat on high and add sugar. Keep stirring till sugar dissolves, and chutney thickens (approx. 3 minutes).
• Refrigerate and serve chilled.



ALOO BHAJA
Preparation Time : 25 minutes
Serves : 2
Ingredients :
• Potatoes - 2
• Turmeric Powder -1 tsp
• Salt - to taste
Method :
• Wash and cut potatoes along with skin into fine slices.
• Rub in salt and turmeric powder.
• Heat oil in a skillet.
• Fry potatoes over medium heat till golden
• Serve hot with rice and dal.



ALOO KORAISUTIR NARKUL CURRY
Preparation Time : 35 minutes
Serves : 4
Ingredients :
• Big Potatoes - 2
• Tomatoes - 2
• Green Peas – ½ kg
• Mustard Seeds – 1tsp
• Cumin Seeds – ½ tsp
• Asafoetida- a pinch
• Chili Powder – 1 tsp
• Turmeric Powder – ½ tsp
• Garam Masala Powder – a pinch
• Coconut Milk – 1 cup
• Cilantro Leaves – a few sprigs
• Sugar – ½ tsp
• Salt - to taste

Method :
• Wash, peel and dice potatoes. Wash and chop tomatoes and cilantro leaves.
• Heat oil in a wok. Add mustard. Sauté till it splutters.
• Add cumin and asafoetida. Add potatoes, tomatoes and green peas.
• Add 2 cups of water, turmeric powder, chili powder, sugar and salt.
• Cook till the potatoes are done.
• Add coconut milk. Bring to boil and remove from heat.
• Garnish with finely chopped coriander leaves.
• Serve hot with rice or roti.



ALOO POSTO
Preparation Time : 30 minutes
Serves : 4
Ingredients :
• Potatoes - 3
• Onion - 1
• Poppy Seeds – 3 tbsp
• Turmeric Powder – 1 tsp
• Chili Powder – 1 tsp
• Salt - to taste
Method :
• Grind poppy seeds with water to make a paste.
• Wash and peel potatoes. Cut potatoes and onion into 1 inch cubes.
• Heat oil in a pan. Add potatoes and onions. Stir fry till potatoes turn golden.
• Add salt, turmeric, chili powder and stir.
• Stirring occasionally, cover and cook till potatoes are done. Sprinkle water if required.
• Add the poppy seed paste and mix well.
• Stirring continuously cook till poppy seeds turn light brown and the dish is dry.
• Serve hot with rice and dal.



ALOO PYAJER CHORCHORI
Preparation Time : 35 minutes
Serves : 4
Ingredients :
• Potatoes -5
• Onions - 4
• Green Chilies – 4-6
• Turmeric Powder – 2 tsp
• Chili Powder – ½ tsp
• Salt - to taste
Method :
• Wash, peel and cut potatoes in halves, lengthwise and then sliced into 1 inch pieces crosswise.
• Cut onions in halves lengthwise and then slice thicker than normal. Wash and slit the green chilies.
• Heat oil in a pan. Add potatoes and fry till they turn opaque.
• Reduce heat and add onions. Fry for a few minutes.
• Add turmeric, chili powder and salt to taste. Mix thoroughly. Add green chilies.
• Add a little water if the curry gets too dry. Stir till the potatoes are cooked and the gravy thickens.
• Serve hot with rice, luchi, or paratha

ALOOR DUM
Preparation Time : 40 minutes
Serves : 6
Ingredients :
• Baby New Potatoes – 500g
• Yoghurt – 1 cup
• Chili Powder – 1 tsp
• Green Chilies – 2-3
• Tomato Purée – 2 tbsp
• Ginger Paste – 1 tsp
• Cinnamon Stick – 1 inch
• Green Cardamom Pods - 2
• Cloves - 2
• Bay Leaf - 1
• Cumin Seeds – 1 tsp
• Cilantro Leaves – a few sprigs
• Sugar – 1 tsp
• Salt - to taste
Method :
• Boil and peel whole potatoes.
• Roast cumin seeds and grind it in pestle and mortar.
• Heat oil in a frying pan. Add cardamom, cinnamon, cloves and bay leaf. Sauté till it splutters.
• Add potatoes. Fry till golden brown. Add tomato purée and stir.
• Mix chili powder and ginger paste in yoghurt and add to the potatoes. Stir in salt and sugar.
• Add green chilies. Boil until gravy thickens and potatoes are cooked.
• Sprinkle with ground-fried cumin and remove from heat.
• Garnish with cilantro leaves.
• Serve with luchi or paratha.



BANDHAKOPIR DOLNA
Preparation Time : 30 minutes
Serves : 4
Ingredients :
• Cabbage, bandhagobi – 500 g
• Potatoes – 2
• Turmeric Powder – 1 tbsp
• Green Chilies - 3
• Cumin Powder – 1 tbsp
• Coriander Powder – 1 tsp
• Ginger Paste – 1 tsp
• Butter – 1 tbsp
• Bay Leaves - 2
• Garam Masala Powder - ½ tsp
• Sugar - to taste
• Sprigs of Cilantro Leaves – a few sprigs
• Salt - to taste
Method :
• Wash, peel and cut the potatoes in cubes. Wash and chop the cabbage.
• Wash and chop green chilies and cilantro.
• Heat oil in a wok. Add potatoes and fry until lightly browned. Remove from oil and keep aside.
• To the hot oil add cabbage. Sprinkle with salt. Stir and cover. Simmer for 3-4 minutes.
• Remove cover. Add turmeric powder, chili powder, cumin powder, coriander powder and ginger paste. Stir and cook until the spices are well blended with the cabbage.
• Add potatoes and ½ cup water. Add salt and sugar to taste. Cook over medium heat until potatoes are cooked and the gravy dries up.
• Heat butter in a pan. Add bay leaves, garam masala and sauté. Pour over the cabbage. Stir and remove from heat.
• Garnish with chopped cilantro.
• Serve hot with rice or roti.

BANDHAKOPIR TARKARI
Preparation Time : 30 minutes
Serves : 4
Ingredients :
• Cabbage, bandhagobi – 500 g
• Potatoes - 2
• Green Peas – 50 g
• Turmeric Powder – 1 tsp
• Dry Chili - 1
• Chili powder -1 tsp
• Cumin Seeds – 1 tsp
• Bay Leaf - 1
• Cloves - 2
• Green Cardamom Pod - 1
• Cinnamon Stick – 1 inch
• Ginger Paste – 1 tsp
• Garam Masala Powder – ½ tsp
• Ghee – 1 tsp
• Sugar – 1tsp
• Salt - to taste
Method :
• Chop the cabbage. Cut potatoes into 2 cm cubes.
• Heat oil in a pan. Add cumin seeds, dry red chili, bay leaf, cloves, cardamom, cinnamon and sauté till it sputters.
• Add potatoes and fry till golden brown.
• Add ginger paste, turmeric powder, chili powder and salt. Fry for 30 seconds.
• Add chopped cabbage and green peas.
• Add a little water. Cover and cook for 15-20 minutes, stirring occasionally.
• Add sugar and cook for another minute.
• Add ghee and garam masala powder. Stir to mix.
• Serve hot with rice or roti.

DIWALI Specials...

MASALA CASHEW
Preparation Time : 35 minutes
Serves : 6
Ingredients :
• Whole big Cashew Nuts – 500 gms
• Ghee – 3 tbsp
• Citric Acid Powdered – 2 pinches
• Red Chili Powder – ½ tsp
• Garam Masala – 3-4 pinches
• Salt - to taste
Method :
• Heat ghee in a deep frying pan.
• Add cashews few at a time.
• Fry till light brown on low flame.
• Drain, keep aside in a colander.
• Repeat for remaining cashew nuts.
• Sprinkle all other ingredients over them.
• Toss with hand till masalas are well blended with cashew nuts.
• Cool completely to room temperature before storing in airtight container.



SOAN PAPDI
Preparation Time : 50 minutes
Serves : 6
Ingredients :
• Gram flour – 1 ¼ cup
• Maida – 1 ¼ cup
• Ghee – 250 gms
• Sugar – 2 ½ cup
• Water - 1 ½ cup
• Milk – 2 tbsp
• Cardamom seeds crushed coarsely – ½ tsp
• 4" squares cut from a thin polythene sheet
Method :
• Sift both the flours together.
• Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden.
• Keep aside to cool a little, stirring occasionally.
• Prepare sugar syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 ½ thread consistency.
• Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes.
• Pour onto a greased surface or thali and roll to 1" thickness lightly.
• Sprinkle the elaichi and gently press down with palm.
• Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
• Store in an airtight container.

BESAN KI BRAFI
Preparation Time : 60 minutes
Serves : 8
Ingredients :
• Gram Flour - 1 kg
• Sugar - 1 kg
• Water – ½ litre
• Ghee - 1 kg
• Pistachios & Almonds, sliced – to garnish
Method :
• Fry gram flour in ghee on low flame for about 30 minutes till it becomes pink and ghee separates.
• Mix sugar and water to make sugar syrup.
• Add this syrup to the flour and mix well.
• Pour this mixture into a greased tray.
• When it cools cut into cubes and garnish with the nuts.



MALPUA
Preparation Time : 45 minutes
Serves : 5
Ingredients :
• Wheat Flour – 1 ½ cup
• Yogurt or curd – 4 tbsp
• Whole Peppercorns – 10 -15
• Milk -1 cup
• Water - 1 cup
Method :
• Make a batter of all of these dry ingredients and the curd, using 1/2 milk and 1/2 water till it is thick and of pouring consistency, similar to pancake or dosa batter.
• And whip till smooth.
• Add the 10 peppercorns. Keep aside and allow it to rise for about two hours.
• Heat oil in a frying pan on medium flame.
• Drop large ladlefuls into the oil to form circles of 6-8 inches.
• Typically the dough will sink and line the bottom of the karhai and rise up in the shape of a disc.
• Fry till golden. Drain and pat off the oil.
• Serve with cream or garnished with pista.



KARANJI
Preparation Time : 60 minutes
Serves : 8
Ingredients :
• For Filling:
• Dry Coconut, grated – 1 cup
• Powdered Sugar – 1 cup
• Nutmeg Powder – a pinch
• Dry Ginger Powder – a pinch
• Cardamoms- 4
• Refined Flour – 2 tsp
• Poppy Seeds – 2 tsp
• Mixed Dry fruit pieces – 2 tbsp
• For Dough:
• Refined Flour – 1 cup
• Ghee – 1 tsp
• Salt - to taste
• Warm milk - to prepare dough
Method :
• Roast dry coconut.
• Roast the flour in ghee.
• Roast poppy seeds.
• Mix all the above ingredients & grind them.
•
• For Dough:
• Mix all the dough ingredients & prepare dough (a little hard).
•
• For Karanji:
• Make small oval shaped puris from dough.
• Fill the prepared stuffing inside.
• Apply some water or milk so that it will seal properly (don't apply too much of water as it will not seal properly).
• Deep fry it till it becomes brownish colour on low flame.
• Serve it hot or cold.
• Karanjis can be stored for weeks.

RAVA LADOO
Preparation Time : 60 minutes
Serves : 6
Ingredients :
• Semolina – 1 cup
• Sugar – 1 cup
• Milk – 1 cup
• Currants – 1 tbsp
• Cashew nuts – 1 tbsp
• Ghee – 3 tsp
Method :
• Break the cashew nuts into 4 pieces.
• Wash and dry the currants.
• Heat up a little ghee and lightly fry them. Keep aside.
• Heat up ghee in a deep pan and fry the semolina on low flame till it turns light brown in colour.
• Then mix in sugar and milk and stir fry till the mixture becomes sticky.
• Mix in the fried cashew nuts and raisins to the mixture.
• Take the pan off the flame and form the dough into small balls.
• Serve when cool and dry.

MINI SAMOSA
Preparation Time : 50 minutes
Serves : 6
Ingredients :
• All Purpose Flour (maida) – 2 cups
• Oil – 1 cup
• Moong Daal (soak 6-8 hrs in Plenty of water with baking soda) – 2 ½ cup
• Red Chili Powder – 1 tbsp
• Garam Masala – 1 tbsp
• Coriander Powder – 1 tbsp
• Dried Mango Powder -1 tbsp
• Asafoetida - 3-4 pinces
• Cumin Seeds – 1 tbsp
• Oil - for frying
• Salt -1 tbsp
Method :
• Grind the moong daal with minimum quantity of water.
• Add oil in heavy pan.
• Add cumin seeds, asafoetida powder and daal paste in it.
• Stir it properly. Add salt, garam masala, coriander powder, chili powder and dry mango powder.
• Stir it until the mixture dries very well.
•
• Preparation for cover
• Sieve all-purpose flour, add salt.
• Add vegetable oil (so that you can make bowls) and mix it very well.
• Then add small quantity of water and make smooth dough.
• Make small round rolls with dough.
• Roll it like chapatti (chapatti should be around 4-5 inches in diameter).
• Cut it into 2 equal halves along the diameter.
• Put small water along the diameter.
• Join and press together to make a cone.
• Place a tbsp of filling in the cone and seal third side.
• Make five to six such cones.
• Put in hot oil, deep fry on low to medium till light brown.
• Do not fry on high, or the mini samosas will turn out oily and soggy.
• Drain on rack or kitchen paper.
• Serve hot with green chutneys.

KHOYA-TIL LADOO
Preparation Time : 65 minutes
Serves : 6
Ingredients :
• Khoya ( Dried whole milk) – 2 cups
• Coarsely powdered roasted Sesame Seeds (til) - 1 ½ cups
• Powdered Sugar - to taste
• Saffron Threads – to garnish
• Chopped Almonds and Pistachios - for decoration
Method :
• Roast the khoya on low flame till it is very light golden yellow color.
• Let is cool for few minutes.
• Then add coarsely powdered roasted sesame seeds and mix it.
• Add powdered sugar when the above mixture is lukewarm.
• Mix well and shape into small balls. If the mixture is too hot then the sugar will melt so care has to be taken that mixture should not be hot.
• Arrange in a plate and decorate with saffron, chopped almonds and pistachios.
•
• Method for Making Khoya in Microwave:
• Take three cups of full cream milk powder in microwave oven proof casserole.
• Add sufficient water to make a thick paste.
• Add 2 tablespoon of ghee.
• Cover with plastic cling film and microwave for 3 minutes with in between stirring. (Time depends on power of Microwave oven.)



MYSORE PAAK
Preparation Time : 25 minutes
Serves :
Ingredients :
• Milk powder - 200 gms
• All-purpose flour (maida) - 60gms
• Ghee or butter - 500 gms
• Sugar - 200 gms
Method :
• Mix milk powder, all-purpose flour together with 50 gms of ghee and keep aside.
• Add sugar, 1/2 litre of water in a pan and boil until the syrup gets string consistency.
• To the syrup, add milk powder mixture and mix well with no lumps.
• Now add remaining ghee and stir until the mixture thickens.
• Grease a plate with ghee and pour the above mixture into the plate.
• Allow to cool, cut into pieces and serve.



FIG BURFI
Preparation Time : 15 minutes
Serves : Makes 12
Ingredients :
• Dried Figs - 12
• Chopped dry fruits (almonds, pista, cashewnuts, walnuts) - 1/3 cup
• Cardamom (elaichi) powder - 1/4 tsp
• A few saffron strands
• 2 Edible silver leaves for garnishing
• Ghee or butter - 1 tsp
Method :
• Blanch the figs in boiling water for about 2 minutes. Drain and puree them in a food processor.
• Combine the fig puree, dry fruits, ghee, cardamom powder and saffron to make a soft dough.
• Roll out into a rectangle of 100 mm. x 75 mm. (4" x 3").
• Garnish with silver leaves and cut into 25 mm. x 25 mm. (1" x 1") squares.

DATE BURFI
Preparation Time : 30 minutes
Serves : 4 - 6
Ingredients :
• Sweetened condensed milk - 400 gms
• Dates, de-seeded & chopped - 500 gms
• Ghee - 2 tbsp
• Water - 1/2 cup
• Maida - 2 tbsp
• 2 silver leaves
Method :
• In a pan heat the ghee, add the maida and fry for a minute.
• Add the water mixing well and allow it to boil.
• Add the dates, condensed milk and cook well, till the mixture leaves the sides of the pan.
• Remove from fire and cool and cut into squares.
• Serve garnished with silver foils.

COCONUT SANDESH
Preparation Time : 20 minutes
Serves : 3
Ingredients :
• Condensed milk - 1/2 tin
• Fresh paneer, crumbled - 250 gms
• Milk cream powder - 2 tbsp
• Milk - 2 tbsp
• Coconut powder - 200 gms
Method :
• Combine all the ingredients in the mixer grinder, except the coconut powder.
• Heat the ghee. Add the mixture and fry for 10 mins.
• Add the coconut powder and cook for 15 mins or till the mixture is dry. Then cool.
• Shape the mixture into desired shapes.
• Store at room temperature.