250 Grams Chholar Dal (Split Peas)3 Bay Leaves3 Red Chillies1 Coconut3 tablespoons Olive oil2 teaspoons Cumin seeds2 1/2 Grams Chilli Paste1 inch GingerGheeBoil dal with double the amount of water, till thick consistency. Take the coconut flesh and c
Coarsely powder the fried peanuts. Heat up the sugar in a heavy bottomed vessel. DO NOT ADD even a drop of WATER. Once the sugar melts completely, reduce the heat to low. Grease the reverse side of a plate
kaju (cashews), pista (pistachio), and badam (almond), with skin - 1 cup of mixed powder elaichi -5 pieces sugar - 1 cup ghee - 1/3 cup milk powder - 1/2 cup
Grind kaju, pista, badam and elaichi together until it becomes soft. Make sugar syrup with enough
Add all the four above mentioned ingredients to a deep non-stick vessel. Allow the milk to boil on low flame, stirring the contents occasionally. Once the milk starts thickening, check if
1-1/4 cups groundnut (peanuts) 1-1/2 cups powdered (icing) sugar 1 tablespoon milk a few cherries
Heat a fry pan/karai without any ghee and roast the nuts. Cool and peel the skin off the roasted nuts. Grind them to powder in a mixer. Heat a nonstick pa
4 ripe but firm sweet pears ½ medium cucumber ½ cup black or green seedless grapes
Peel and core the pears. Dice three of them and thinly slice the fourth. Slice the cucumber in half lengthways, and scoop out seeds. Slice ½ of the cucumber into thin sli
2 1/2 T fresh Lime Juice 2 lg Mangoes 1 ts Salt 1 cup fresh orange juice 2 Serrano or jalapeno chiles, seeded and minced 1/8 tsp. asofoetida Fresh coriander leaves
In a large bowl, combine 2 cups of water with the salt. Slice the mango flesh off the skin, a
1/2 a cucumber, finely chopped 1 carrot, shredded 1 small beetroot, shredded 1/2 cup finely chopped radish 2 medium-small tomatoes 2 green chillies, finely chopped 1/2 cup chopped fresh coriander leaves 1/2 teaspoon salt 1/4 teaspoon black pepper juice from
1 big bunch fresh fenugreek (methi) leaves 3-4 potatoes 1 tsp. cumin seeds 2 tbsp. ghee 1 tsp. green chili paste 1/4 tsp. turmeric powder and red chili powder 1 tsp. sugar Salt to taste
Finely cut and the wash the fenugreek leaves. Peel and cut the potatoes
2 cups Maida (regular flour) ½ cups Sooji (semolina) ½ Tsp Salt 5 Tsp Ghee Warm Water to knead the Dough 1 Tsp Ajwain seeds 3 Tbsp dried Fenugreek Leaves (kasoori methi ) Ghee for Deep Frying
Knead all the Ingredients together to make a stiff Dough. Cover w
1 cup Whole Weat Flour 1/4 cup Melted Butter Warm water
Mix the flour and water together, adding water gradually until dough is soft but not wet, and can be kneaded. Knead the dough until it's fairly soft (8 to 10 minutes). Cover and let dough rest for
1 cup regular flour (maida) 1/2 cup wheat flour (atta) 1 tbsp ghee 1/2 cup green peas 1 inch fresh ginger, minced 1 tbsp. aniseeds 4 green chilies, paste ghee for frying salt to taste
Heat ghee in a pan, add the ginger, chilli paste and the aniseed. Fry th