SAFFRON COOKIES / KESAR NANKHATAIS INGREDIENTS 1/2 cup Maida /APF 1 tbsp hot milk 3 tbsp Butter at room temperature 4 tbsp Powdered Sugar Few Saffron Strands / kesar 1/4 tsp Cardamom Powder or vanilla essence Dry fruits finely sliced for garnish PREPARATION Preheat the oven to 180* C. Grease the baking tray Sieve the
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SPROUTED METHI / FENUGREEK SEEDS GRAVY By Shweta Galinde INGREDIENTS Toor dal – 1/4 cup Sprouted methi – 1 cup Freshly grated coconut – ¼ cup Onion chopped – 1 small Tomato chopped – 1 small Ginger garlic paste – 1 tsp Red chilli pwdr – 1 ½ tsp or as per taste Turmeric pwdr
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RED RICE PORRIDGE Comfort food – Rice soup for hydrating and nourishing your body in any season . INGREDIENTS PREPARATION Clean ,wash and soak the rice for 30 mins or more . METHOD Pressure cook the soaked rice + 1 1/2 cup water with salt upto 4 whistles till the rice softens completely . Once
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EGGLESS WHOLE WHEAT NUTELLA BROWNIES ❤️ By Khushi Udhani INGREDIENTS 3/4th cup whole wheat flour1/2 cup cocoa powder3/4 tsp Baking powder1/4 cup Oil3/4th cup Warm milk1/2 cup Powdered sugar3 tbsp nutella1 tsp vanilla essence METHOD:Preheat your oven at 180 *C.Grease your cake tin or line with a parchment paper.Sift together flour, sugar, baking powder and
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NUTELLA STUFFED COCONUT COOKIES By Khushi Udhani INGREDIENTS:Butter 1 cupPowdered sugar 3/4th cupDesiccated coconut 50 gmsRefined flour(maida) 1.5 cupsBaking soda 1/4th tspVanilla/Mixed fruit essence 1 tspMilk as requiredNutella as required METHODPreheat your oven at 180 *CSift together flour and baking soda. Keep aside.Beat together sugar and butter until soft and fluffy.Add the essence and desiccated
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CARROT BURFI by Navneet Kaur INGREDIENTS Carrot – 1/2 kg Milk – 1/2 ltr Sugar – 1 1/2 cup or as per taste Condensed milk – 1/4 cup Milk pwdr – 2 tbsp Ghee – 3/4 cup or 1 cup Cardamom pwdr – 1 tsp Almonds finely sliced – 3 tbsp [roasted or blanched ]
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MATAR NAMAKPARE by Navneet kaur INGREDIENTS Boiled green peas – 1 cup Maida – 1 cup Wheat flour / multigrain flour – 1 cup Ajwain – 1/2 tsp Roasted jeera – 1/2 tsp Sugar – 1/2tsp [oprtional ] Melted butter – 1 tbsp Salt to taste Oil to deep fry METHOD Make paste of green
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KHOBA ROTI /JADI ROTI / BISCUIT ROTI – RAJASTHANI RECIPE By Sheetal Parmar INGREDIENTS Wheat flour – 3 cup Oil – 3 tbsp Salt to taste Ajwain – 1 tsp Water to knead. Ghee to drizzle while serving METHOD Take flour + oil + + ajwain + salt and mix well with clean hands .
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MARSHMALLOW CHOCOLATE FUDGE INGREDIENTS Chocolate chips – 4 cup [dark chocolate + milk chocolate ] Mini marshmallow – 4 1/2 or 5 cup or as required Fresh cream – 2 or 3 tbsp [ optional – I added to get soft chocolate bites ] Baking tin lined with parchment paper or grease generously with butter
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MARSHMALLOW POPS INGREDIENTS Chocolate chips – 4 cup [dark chocolate + milk chocolate ] Marshmallow as required any types Tooth prick /pop sticks as required Dry rack with holes to keep the pops Sprinklers METHOD Insert the sticks into the centre of marshallows . Melt the chocolate using double boiler method or microwave method .
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HALDI KI SABJI by Rachana Ganagvani It is an authentic Rajasthani recipe. A winter special dish. Families come together in big numbers and make this dish in bulk .[kilos ]it is said that this dish produces heat in body . INGREDIENTS. Grated raw haldi / Raw turmeric – 3 Cups Beaten yogurt –
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YELLOW PUMPKIN POORI / KADDU POORI By Nirmala Guldagad INGREDIENTS Oil – 1 tsp Jeera – 1/2 tsp Asafoetida – a generous pinch Green chilli as required Garlic – 2 [ optional ] Turmeric – if required Ajwain – 1/2 or 1 tsp White sesame seeds – 1/2 tsp [ optional ] Salt to taste
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HOMEMADE COFFEE CANDY / 2 INGREDIENTS COFFEE CANDY By Navneet Kaur INGREDIENTS Condensed milk – 200 gms Coffee pwd – 1 1/2tsp METHOD Take condensed milk in a heavy bottom pan . Cook on low flame. Add the coffee pwdr . Keep stiring continuously. Once the mixture thickens and starts leaving the pan sides. Transfer
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WHOLE WHEAT EGGLESS CHOCOLATE CAKE BAKED IN KADAI By Navneet Kaur INGREDIENTS [ 1 cup – 200 ml ] Whole wheat flour or APF(maida) – 1½ cup Coco powder = 1-1/2 tbsp Baking pwdr – 1 ¼ tsp Baking soda – ½ tsp Curd – 1 cup at room temperature [ not very sour ]
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BROWN BREAD SUBWAY SANDWICH INGREDIENTS Milk – 1/2 cup Water – 1/2 cup Active dry yeast – 1 1/2 tbsp Honey – 1 1/2 tbsp [instead of honey you can use sugar ] Oats – 1/2 cup + extra for topping [ you can grind the oats to coarse pwdr or use it directly ]
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EGGLESS DATE AND WALNUT CAKE By Khushi Udhani INGREDIENTS Dates (deseeded) 18Refined flour(maida) – 1 cupBaking soda – 1 tspPowdered sugar – 3/4 cupMilk – 3/4 cupOil 1/2 cupChopped walnuts 3 tbsp PREPARATION Firstly, preheat your oven at 180 degrees .Take the dates in a grinder. Add half of the milk. Grind coarsely. Don’t make
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WHOLE WHEAT COCONUT COOKIES ……..YUMMY AND CRUNCHY… By Khushi Udhani INGREDIENTS : 1 cup whole wheat flour1/2 cup butter (softened)1/2 cup sugar1 tsp vanilla or coconut essence1/4 cup Desiccated coconutMilk as required METHOD:Firstly grind the sugar into a powder.Sift the flour and keep aside.Then beat the butter + sugar , add sugar gradually until it
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MANGO CAKE TOPPED WITH MANGO SAUCE By Khushi Udhani INGREDIENTS FOR THE CAKE 1 1/4 cup Refined flour (maida)1 1/4 cup condensed milk1/3 cup white butter or makhan1 cup mango pulp1 tsp baking powder1 tsp baking soda1 tsp green cardamom powder or any essence FOR SAUCE Mango pulp 1/2 cupPowdered sugar 1 tbspFresh cream 2
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CRISPY MOZZARELLA ONION RINGS Crisp outside , cheesy inside…. By Khushi UdhaniINGREDIENTS Onions (cut into rings) – 2 big Mozzarella cheese (cut into strips) – 10-15 strips Salt to taste Black pepper as required Bread crumbs to coat Maida flour – 2 tbsp Corn flour – 1 tbsp Water to make batter Oil for deep frying
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RED SAUCE PASTA INGREDIENTS Ripen Tomato – 3 big or 4 small Onion – 1 small very finely chopped Garlic finely minced – 1 tbsp Red chilli flakes – 1 or 1 ½ tsp or as per taste Pepper pwdr – ¼ tsp Olive oil + butter – 2 tbsp Mixed herbs or oregano –
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CRISPY SAUCY WATER CHESTNUT INGREDIENTS Water chestnuts – 250 gms [ cooked ones ] Olive oil – 1 tbsp Oil for deep frying Maida – 1 tbsp Cornflour – 1 tbsp Red chilli pwdr – 1/2 tsp Finely minced garlic – 1 tbsp Chilli sauce – 1 tbsp Soya sauce – 1 or 11/2 tsp
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PULIYOGARE / PULIYODHARAI / PULIKAICHAL INGREDIENTS Cooked rice as required [cook with salt and rice should not be mushy ] Tamarind – ¼ cup Asafoetida – ¾ tsp Jaggery – 1 tsp Turmeric pwdr – ½ tsp Oil /sesame oil – 1/4 cup Peanuts – 1/4 cup Mustard seeds – 1 tsp Urad dal +
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GULAB JAMUN PREMIX POWDER By Shweta Galinde Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan (where it is known as gulab jamun), the Maldives (where it is known as gulaabujaanu), and Bangladesh (where it is known as gulab jam), as well as Myanmar. INGREDIENTS
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MEETHO LOLO [ LOLI ] / SINDHI SWEET ROTI By Disha Lahori INGREDIENTS 1 + 1/3 cup flour ½ cup powdered sugar ¼ cup clarified butter / ghee + ½ cup for roasting 1/8 cup chopped almonds, cashew nuts, pistachios ½ tsp cardamom powder Warm water to knead METHOD Mix all ingredients together in a
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METHI LADOO By Disha Lahori WINTER SPECIAL SWEET – A COMBO OF SWEETNESS AND BITTERNESS INGREDIENTS 50 gms methi dana powder / fenugreek seeds powdered 100 gms wheat flour 100 gms shingada / water chestnut flour 500 gms jaggery / gud 500 gms ghee / clarified butter 100 gms almonds grind into coarse powder /chopped
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MACARONI SAMBAR INGREDIENTS Macaroni [ any shape ] – 1 cup Onion Finely Chopped – 1 Curry leaves – few Tomato Finely Chopped – 1 Oil – 1 tbsp Jeera or mustard seeds – 1/2 tsp Salt to taste Turmeric Powder ¼ tsp Sambhar Powder – 1 tbsp Coriander Leaves for Garnishing METHOD:- Heat the
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TULSI KADHA – HERBAL TEA By Sonu Shoree INGREDIENTS 15 – 20 leaves of tulsi 8 – 10 whole pepper corns 2 inch piece ginger (crushed) 2 cups water METHOD: Put all the ingredients in a pan and boil it till the water is reduced to half. Store it in the jar n have it
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KADHA FOR COLD AND COUGH: By Truly Delicious INGREDIENTS Black pepper 4-5 Elaichi 2 Cloves 4 or 5 Coriander seeds 2 tbsp Jeera 1tbsp Dalchini / cinnamon – 1 small piece Ginger 1 inch, Tulsi leaves 20 Mint leaves 20 2 sprigs lemon grass Turmeric – 1 tsp METHOD Grind all the following things in
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FRIED MOZZARELLA CHEESE STICK INGREDIENTS Mozzarella cheese – 250 gms Bread crumbs – ½ cup [ Use fresh bread crumbs – blend fresh bread slices in mixer ] Maida /APF – ½ cup Corn flour – ¼ cup Mixed herbs / oregano – ½ tsp Chilli flakes or pepper pwdr as required [optional ] Oil
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HOMEMADE MOZZARELLA CHEESE Recipe by Minakshi Shikhwal Made by Shweta Galinde INGREDIENTS Chilled milk from fridge – 1 ltr [ any brand or quality ] Vinegar – ¼ cup Salt as required [optional ] METHOD Keep the chilled milk on medium flame . Keep stirring . As soon as it becomes warm – you are
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NUTELLA COOKIES By Kajal Pahuja INGREDIENTS Nutella – ½ cup Maida / APF – ½ cup Curd at room temperature – 2 tbsp METHOD Preheat the oven at 180* Take all the ingredients in a mixing bowl. Mix well till a dough is formed . Transfer this to a piping bag with desired shape nozzle
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HOMEMADE PEANUT NUTELLA By Shweta Galinde INGREDIENTS Dark chocolate – 100 gms Peanuts – 50 gm Cooking oil without smell – 1 tbsp Unsweetened Cocoa pwdr – 2 tbsp Powdered sugar – 2 tbsp A tiny pinch of salt METHOD Dry roast the peanuts till golden brown ,don’t burn. Allow it to cool completely. Remove
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COOKIES [Recipe by Asmita made by Vedika ] INGREDIENTS 1 cup Maida 1/2 cup besan 1/4 cup suji (rava) 1/2 cup powdered sugar 1/2 cup ghee Pinch of salt Pinch of cardamom pow. Pinch of baking soda [optional ] Almonds and pistachios finely chopped for toppings METHOD Take all the ingredients in bowl and mix
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VEG JALFREZI INGREDIENTS · 100 gm potatoes · 100 gm cauliflower florets · 100 gm carrot · 100 gm mix bell peppers [red /yellow /green ] · 100 gm onions thinely sliced · 100 gm Paneer · 2 large tomatoes pureed · 1 large onion sliced · 1 tbsp chopped garlic · ½ tsp jeera
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POMEGRANATE JUICE INGREDIENTS PREPARATION METHOD Take all the 3 ingredients in a mixie jar. Now pulse it with a gap of 1 or 2 seconds not more . Be careful the seeds should not be grounded else it will make the juice bitter . ***** we don’t have to grind it . Pulse it till
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HOT CHOCOLATE / HOT CHOCOLATE MILK DRINK INGREDIENTS Milk – 2 cup [ full cream or regular ] Unsweetened cocoa pwdr – 2 tsp Sugar – 1 ½ tsp or as per taste Choco chips – 2 or 3 tbsp Vanilla essence – ¼ tsp METHOD Keep all the ingredients ready before you start .
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PUMPKIN CURRY INGREDIENTS Pumpkin – 300gms Sambar pwdr – 1 or 1 1/2 tsp Tamarind – marble size Oil – 1 tbsp Mustard seeds – 1 tsp Uraddal – 1/2 Fenugreek seeds – ¼ Onion – 1 finely chopped Green chilli chopped – 4 or 5 or as required Curry leaves as required Freshly grated
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RAW BANANA MASALA STIR FRY INGREDIENTS Raw banana – 2 Turmeric pwdr – a generous pinch Oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – ½ tsp Onion – 1 finely chopped Red chilli broken – 3 or 4 Curry leaves – few Asafoetida – a generous pinch Chilli pwdr – 1
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INSTANT CONDENSED MILK By Sneha INGREDIENTS Milk powder – 1 cup Powdered sugar – ½ cup Water – ¾ or 1 cup Pinch of soda bi carb [ baking soda pwdr ] Butter – 1 tbsp room temperature METHOD In a mixing bowl add milk powder + powdered sugar + butter,+ soda bi carb..mix and
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CHEESY PANEER ENVELOPES / LIFAFA By Disha Lahori INGREDIENTS · Maida – 1 cup · rava / Fine sooji – 1 tsp · Oil – 1 tbsp · Baking soda – a pinch [optional ] · Salt to taste METHOD Mix all ingredients in a big plate . Cover and keep aside
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BHAJNI CHI CHAKLI / MULTI GRAIN CHAKLI Chaklis are an important part of Diwali celebration. Bhajani chakli is chaklis made using roasted dal,riceand spices . The word ‘Bhajaney’ means ‘to roast’ in Marathi. All the ingredients are roasted and then ground into a flour, and so the name Bhajani Chakli. INGREDIENTS FOR THE BHAJANI FLOUR · Chana
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MEETHA PAN RECIPE By Geeta koshti Paan is a preparation combining betel leaf with areca nut widely consumed throughout Southeast Asia, South Asia and East Asia. It is chewed for its stimulant effects. After chewing, it is either spat out or swallowed. Paan has many variations. Slaked lime paste is commonly added to bind the
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CHORAFALI / CHORAFALI FAFDA Recipe courtesy – CHAMPA PATEL INGREDIENTS 3 cup chana dal2 cup urad dal1 cup moong dal1/4 tsp Turmeric pwdrGenerous pinch of asafoetida1 tbsp Oil1\4 tsp of baking sodaSalt to tasteOil to deep fry PREPARATION Wipe the dals and grind it into fine pwdr. METHODTake the flour with other ingredients and make a
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REAL GUAVA JUICE INGREDIENTS Pink guava – 1 kg Sugar as required – 150 or 200 gms or as per the taste Water as required PREPARATION Peel the guava and chop into small pieces . Blend it in a mixie with sugar + water .[ water should be 1 inch above the guavas level in
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METHI KHAKRA BY Kamini Kothari INGREDIENT Atta /wheat flour – 1 cup Oil – 1 tbsp Red chili powder – ½ tsp Turmeric powder – ¼ tsp Salt to taste Kasoori methi – 1tsp. METHOD Mix aata with oil, red chili powder, turmeric powder, salt and kasoori methi in a big plate and mix well
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KASOORI METHI NIMKI By TANVI CHAWDA INGREDIENTS : 250 Gm Maida ½ Cup Kasuri methi 2 – 3 green chilles 3 cloves Garlic 1 tbsp Til / sesame Salt to taste 1 tbsp oil + 1 tbsp ghee mix [ for Moyan ] Oil to deep fry METHOD : Crush the garlic into fine paste .
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SINDHI WINTER SWEET MAJOON / MAJUN By DISHA LAHORI Majoon is a type of Halwa, you could even call it a barfi. Basically, a mix of nuts is coarsely ground and then simmered in milk. Khoya and sugar are added to make it rich and give it a body. It is a sweet made in
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MANGALORE CUCUMBER CURRY INGREDIENTS Sambar Cucumber cubes – 2 or 3 cup Tamarind – marble size Jaggery grated – 1 or 2 tsp Turmeric – ¼ tsp Jeera – 1 tsp Coriander seeds – 1 tbsp Urad dal – 1 tsp Chana dal – 1 tsp Methi seeds – ¼ tsp Red chilli – 4
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VIRGIN COCONUT OIL Home Made Coconut Oilis higher content of antioxidants, protein, vitamins and healthy fatty acids which may be lost during the industrial processes that regular coconut oil is subjected to. Not just for cooking, coconut oil can be put to many more uses. It is a good moisturizer, especially for new born babies
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