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Indian – Savoury



• Soak pawa
• Oil, Rye, chillies, jeera, onions, limro, potatoes, hurda, dj,
• Add peas, other veggies
• Add pawa, lemon, sugar

Sabudana Khichi

• Soak sabudana. Once soaked add crushed groundnuts
• Oil, jeera, limro, chillies
• Add sabudana, lemon, sugar


• Ghee, Rye, chillies, jeera, onions, limro, potatoes, hurda, dj
• Add vermicelli and roast
• Add hot water
• Wait till soaked fully, add lemon, sugar


A tortilla made out of Semolina & Pulse.

1 cup semolina
1/2 tsp. each cumin and mustard seeds
1 onion chopped
3 green chilies chopped
1 tsp. lemon juice
2 tbsp. Oil
Salt according to taste
2-3 cups boiling water
For Garnishing:
Few tomato slices
1 tsp. coriander chopped

• At the very first in a pan add the semolina and stir continuously till the
semolina gives out a nice aroma. Takes about 7-8 minutes to roast the
semolina on low flame.
• In an another pan heat the oil and add the cumin and mustard seeds,
green chilies, curry leaves and fry on low till light golden.
• Add the onions to this mixture and cook till the onions are pink.
• Now add the cooked semolina and salt to this mixture and stir. Carefully
pour in 2 cups of boiling water and stir well.
• Use a long handled spatula for stirring to keep away from the
• Keep on low and simmer for 2-3 minutes. Add lemon juice and coriander
and mix well.
• Decorate with tomato slices and eat hot.


3 cups rice
1 cup skinless split urad daal (skinless black gram)

• Separately soak rice and urad dal at least 6 hour or overnight in water.
• Grind to paste.
• Mix together, add salt with water to make batter.
• Leave in room temperature overnight.
• Mix onion and chillies to the thin batter.


2 cups Rice
1 cup Urad Daal
1 1/2 tblsp Salt
A pinch of Baking Soda

• Pick, wash and soak the daal overnight or for 8 hours.
• Pick, wash and drain the rice. Grind it coarsely in a blender.
• Grind the daal into a smooth and forthy paste.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for
• Idlis are ready to be cooked when the batter is well fermented

Banana Idli
3 ripe bananas
¾ cup semolina
4 tablespoons coconut, grated
½ teaspoon bicarbonate of soda
Salt to taste
1 tablespoon sugar
Ghee to taste
• Peel and chop bananas into small pieces.
• Heat ghee over a low flame and fry semolina till light brown. Cool and
keep aside.
• Mix chopped bananas with grated coconut, semolina, bicarbonate, salt,
sugar and one cup water. Stir well. Steam like idlies in an idli mold for
10 - 12 minutes. Serve hot with ghee or chutney powder.
Corn Mini Idlis
Ghee 1 tbsp
Semolina ¼ cup
Grated corn ¼ cup
Paneer crumbs ¾ cup
Green chillies, finely chopped 2
Soda-bi-carb ¼ tsp
Chopped coriander leaves
Curd ¼ cup
• Roast the semolina in melted ghee for a few minutes. Cool.
• Add the corn, paneer, chillies, salt, coriander and curd. Mix well and
keep for 10 minutes.
• Fill greased mini idli mould. Steam and cook idlis for 10 minutes.
Remove from the mold. Just before serving time, heat ghee and add the
mustard. When it stops spluttering, add the idlis.
Goan Sannas
1-1/2 cup parboiled rice
1/4 cup urad dal
2 tsp baking powder
1/2 cup coconut milk
1/2 tsp sugar
Salt as per taste
• Wash and soak rice and dal separately overnight. Wash well with plenty
of water and drain it.
• Grind dal to a very fine paste, with help of coconut milk.
• Grind rice till fine grains are left (like very fine semolina), with help of
coconut milk. Mix both rice and dal together after grinding. Mix dal and
rice, add to it salt and baking powder and beat well. A
• dd a little coconut milk if necessary, the batter should be fairly thick.
Cover and set aside for 7-8 hours, undisturbed.
• Spoon batter onto an idli stand. Heat water in idli cooker, and place
stand in. Heat till the sannas are fluffy, approximately 20-25 minutes.
Offer hot.

Paneer Tikka

200g/7oz Paneer cut into 24 pieces
150ml/5 floz natural yoghurt
½ lemon, juice of
15ml/1tbsp tandoori spice mix
8 small onions (or shallots), peeled and halved
1 green pepper, cut into 16 pieces
4 cherry tomatoes, halved
8 15cm/6" wooden skewers (soaked in water for 30 minutes)
30ml/2tbsp groundnut oil

• Mix the yoghurt, lemon juice and tandoori spice mix together in a
shallow bowl. Add the cubes of paneer, stir to coat thoroughly, cover
and leave to marinade for 30-60 minutes (or overnight) in the fridge.
• Thread pepper, paneer, onion, paneer, pepper, paneer, onion and
tomato onto each skewer. Brush with groundnut oil, place over hot coals
and grill turning frequently until the vegetables and cheese are cooked
and starting to char.

Chick Pea Cutlet

125 GMS. of overnight soaked Chick peas OR Chole
1 tsp. each of Ginger and Garlic paste
1 tsp. Chili paste
2 tbsp. chopped Cilantro leaves
2 tbsp. Bread Crumbs
3 tbsp. Curd (thick)
1/4 tsp. Kastoori (dried fenugreek leaves) Methi
2 tbsp. each of grated paneer and processed cheese

• For Stuffing mix Paneer and processed cheese with salt and pepper and
set aside.
• Pressure cook Chick Peas with water level 1/2 inch above chole. Add a
pinch of salt.
• Give one whistle and simmer on slow flame for 30 mins. Cool and mash it
finely with a rolling pin.
• Add ginger, garlic, chili paste, coriander, salt, pepper and 2 tbsp. of
curd and mix with a light hand. Divide into equal balls.
• Stuff with 1 tsp. of stuffing and fold like a cutlet.
• Mix the remaining curd with 1/4 tsp. of kastoori methi (dried fenugreek
leaves) and dip the cutlets in it roll it over bread crumbs & deep fry until

Bread Poha

A tasty breakfast dish made of bread slices
3 nos. Bread slices
1 chopped Green chillies
1 chopped Onion
1 chopped Tomato
2 tbsp. Peas
1 tsp. Mustard seeds
1 sprig. Curry leaves
1/2 tsp. Lemon juice
3 tbsp. Oil
Salt and red chillies according to taste
If you wish add 1/2 chopped boiled potato also.

• Put oil in a pan and fry mustard seeds and curry leaves.
• Now add chopped tomatoes, green chilies, peas, and onion to the frying
pan and fry well.
• When cooked add 1/2 cups of water and salt to taste and bring to a boil.
• Cut the bread into cubes and add to the mixture only then when the
whole water evaporates.
• Add the lemon juice and stir. Mix well and serve hot.

Bread Dhoklas

7-8 slices of bread
2 tbsp. grated coconut
1 tbsp. chopped green chilies
1/4 tsp. chopped ginger
1 cup thick yogurt
1/2 tsp. Chili powder
1/2 tsp. Amchur (mango powder) powder
A few mustard seeds and curry leaves

• Remove the edges of the bread slices, cut each into 4 squares.
• Mix together the yogurt, chopped green chilies, ginger and salt. Apply
this mixture on each square. Join two squares to form a tiny sandwich.
• Heat oil in a frying pan, add the mustard seeds and curry leaves.
• When they splutter, place the sandwiches in pan and fry on both sides.

Chilli Cheese Toast

½ teacup milk
1 tbsp flour
2 cloves garlic, crushed
4 tbsp grated cooking cheese
4 tbsp grated table cheese
2 green chillies, chopped
6 to 8 bread slices
2 tbsp butter

• Heat the butter in a vessel and sauté the garlic for a few seconds.
• Put the flour and sauté again for ½ minute.
• Put the milk, ½ teacup of water, the table cheese and 3 tbsp of the
cooking cheese.
• Keep on stirring until the mixture becomes thick.
• Put the chopped green chillies. Toast the bread slices.
• Apply a little of the chill mixture on the toasts, sprinkle the balance
cooking cheese on top and grill until it becomes golden in colour.
• Cut into pieces and serve hot.


11/4 cups Gram flour
1 cup of thick Curd
1 cup water
1 inch Ginger
1/2 teaspoon Turmeric powder
2 nos. Green chilies
For Tempering:

3-4 dry red chillies
1 tsp. Mustard seeds
1 tsp. Sesame seeds
1/2 tsp. Asafetida powder
4 tablespoons Oil
Salt according to taste
For garnishing :

2 tablespoons Grated coconut
2 tablespoons Chopped coriander leaves

• Grease the back of a few thalis or any smooth surface. Keep aside.
• Make a paste of the ginger and the green chilies with a little water to
form a paste. Set aside.
• Add the flour into a bowl, add the ginger- chili paste, salt and turmeric
powder. Add well beaten curds. Mix well to avoid lumps.
• Cook this mixture for a few minutes until all the water has been
absorbed and a soft dough like consistency has been obtained. It should
be pliable enough to spread.
• Spread the dough over the greased thali as thin as possible. The mixture
has to be hot while spreading.
• Once it is cooled, cut them into wide strips of about 1" OR 2" thick & roll
them like Swiss rolls.
For Tempering:
• Heat the oil, add the mustard and sesame seeds and once the seeds start
crackling, add the remaining tempering ingredients & pour onto the
khandvi. Garnish with chopped coriander and coconut. Serve hot.

Sabudana Uttapam

1/2 cup Sago
1 cup Curd
2 cups Rice flour
1 no. Sliced onions
4 nos. Curry leaves
6 nos. Chopped green chilies
1 bunch Chopped coriander leaves
1/2 cup Oil

Advice Extra water may be added to the mixture to make it thin with crisp
edges like a dosa.

• Soak sago in curd for 3 hours. Mix all the ingredients together. Add
enough water to make a thick pouring consistency batter.
• Heat oil in a frying pan and pour 1/2 cup of batter on it. Spread evenly
and cook on both sides, on a medium flame, till both the sides are
evenly cooked and are light golden in color.

Paneer Pinwheels

1-1/2 cup grated Paneer
5-6 pieces of fresh Bread
5 finely chopped Green Chilies
1 tsp. grated ginger
Salt according to taste
1 grated Carrot
1 tbsp. Butter
1 cup breadcrumbs

• Trim the edges of all bread slices. Press each slice thin with a rolling
pin. Lightly mix together paneer, chili, ginger, salt and carrot.
• Spread some paneer filling on the bread slices. Roll tightly.
• Secure with a toothpick if required. Repeat for all slices. Tightly wrap
the rolls in a wet muslin cloth. Refrigerate for 30 minutes. Remove,
brush with ghee and roll in the crumbs.
• Grill in the oven at 300 degree C till golden, turning once if required.
Rolls can also be deep fried in ghee. Cut into thick pinwheels and serve

2 potatoes, boiled, peeled and mashed
1 Cup leftover boiled or cooked vegetables
2-3 slices bread
1/2 tsp. ginger-garlic paste
Oil to shallow fry
1/2 tsp. cornflour
2 Green chilies

• Add all ingredients to the potatoes.
• Add the bread in a dry mix to get fine bread crumbs. Keep aside.
• Mash the potato mixture well.
• If too soggy add 1-2 tsp. cornflour. Mix bread crumbs with cornflour.
Shape the mixture into patties of desired shape. Roll in the crumbs.
• Heat the oil in a pan and add cutlets. Deep Fry them.
• When browned flip over to fry other side.


• Mix – bananas (or sugar), 1 cup gram flour for leaf, hurda, dannajeeru,
mircha, salt, oil, water, garam masala, lemon juice
• Spread into each leaf
• Steam with lots of oil
• Fry with sesame seeds and rye

Dal Dhokli (Dumplings in Lentil Curry)
1 cup tuvar dal
2 tbsps peanuts, soaked in water for 30 minutes
1 tsp cumin seeds
4 cocums (a red sour fruit like a plum)
1/2 tsp turmeric powder
l/2 tsp chilli powder
For the dhokli:
1 cup wheat flour (aata)
1/2 tsp turmeric
1/2 tsp chilli powder
l/2 tsp asafetida
Salt to taste

• Boil the dal and the peanuts in a pressure cooker till soft. Keep aside.
• eat 1 tbsp ghee in a pan and add cumin seeds, asafetida and finally, the
boiled dal. Add cocum, turmeric powder, chilli powder, sugar and curry
leaves. Boil and add salt to taste.
• To make the dhokli, mix the flour, salt, turmeric, chilli powder,
asafetida and a little ghee and make a stiff dough with water. Knead
well and roll out into five inch discs, about ¼ inch thick. Cut the discs
into diamonds or squares with a knife and drop them into the boiling dal
mixture. When all the dhokli pieces are put in, boil the dal for a further
15 minutes on a low fire. Garnish with coriander leaves and serve hot.
Valor dokri

• Make shark with valor, rye, garlic, tomatoes, spices
• Add lots of water
• Add dokri – atta flour, tumeric, dhanajerru, oil, salt
• Add ginger and green chili on top later

Gram flour 350 gms.
Curd (yogurt) 1 cup
Chopped green chili 1 tbsp.
Turmeric powder 1/2 tsp.
Mustard seeds 1 tsp.
Chopped ginger 1 tbsp.
Soda bi-carb 1 tsp.
Chopped green coriander 1 tbsp.
Fresh grated coconut ½ cup
Lemon 1
Ghee 2 tbsp.
Salt to taste
• Put gram flour in a bowl. Add beaten curd and warm water. Whisk well
to remove all lumps. The mixture should have a thick consistency. Add
salt and cover it and leave it to ferment for 3-4 hours.
• Make a paste of ginger and green chilies. Add this paste to the
fermented mixture. Add turmeric powder and correct seasoning. Keep
the steamer ready on the flame.
• Grease a dhokla mold or a shallow cake tin with a little ghee or butter.
• In a small bowl add soda bi-carb, ghee, and juice of a lemon. Mix well
and add this to the gram flour mixture.
• Pour the batter into the greased mold and steam for 10-12 minutes. Cool
for some time.

• Mix gram flour, tumeric, red chilli, salt, yoghurt and water
• Put a little sodium bic and leave overnight
• Next day, before each batch -
• Mix in ground chillis, garlic, ginger
• Add eno fruit salt (mixed with oil and water)
• On top, put fried oil, rye
• Then coconut and coriander

Dain vada

• Overnight, soak urud dhal and some mug
• Next day, grind mixture
• Add ground chillis, ginger,
• Fry and then squeeze out oil with hot water
• Put in yoghurt mix
• Sprinkle cumin powder, chilli powder, coriander


Aloo Gobi

Ingredients :
1 cauliflower
2 potatoes, boiled & peeled
1 tbsp coriander, finely chopped
1 green chillies
1 onion, finely chopped
¼ tsp turmeric powder
½ tsp dhania powder
1 tsp lemon juice
2 tbsp curds
½ tsp cumin seeds
3 tbsp oil or ghee

To be ground into paste :

2 tbsp coconut, grated
¼ cup coriander, chopped
3 green chillies
½ tsp ginger grated
1 tsp garlic grated
1 onion
½ tsp wheat flour

• Break cauliflower into florettes. Simmer in boiling water for 3 to 4
• Drain, keep aside. Chop potatoes into medium chunks.
• Heat oil in a pan, add cumin seeds, allow to splutter.
• Add onion and green chilli, saute till pink.
• Add paste, turmeric powder, dhania powder, saute for 2-3 minutes.
• Add curds, stir continuously, till boiling resumes.
• Add potatoes, cauliflower, cook till gravy thickens.
• Stir occasionally to avoid burning.
• When gravy is thick and oil separates, add lemon juice and it is done .
• Garnish with coriander, serve hot.

Stuffed Baingan

4 egg plants, chopped
1 tbsp onion, chopped
1 green chilli, finely chopped
2 tsp chopped coriander leaves
1 tbsp besan
1 tsp canola oil
2 tsp yogurt
Spices :
¾ tsp red chilli powder
1 tsp coriander powder
½ tsp haldi powder
• Make a slit at one long side of the eggplant.
• Take out some part of the plant from inside to create a small cavity.
• Take yogurt in a small bowl, add 2 tsp water, gram flour, and all the
• Combine well to make a paste. Add chopped onion, green chillies, and
half of the coriander leaves.
• Fill this paste in the cavity of each eggplant and close the eggplants
• Leave some paste in the bowl. Heat a non-sticking deep pan and take
• Add the remaining paste and sauté it for 3 to 5 minutes.
• Add all the eggplants, and cover the pan. Cook for 3 to 5 minutes.
• Change the sides of the eggplants and again cook for 3 to 5 minutes.
• Sprinkle the coriander leaves.

Paneer Tomato Peas

250 gms panner, chopped
100 gms peas boiled
100 gms tomato paste (mashed tomato)
2/3rd tomatoes cut in medium pieces
25 gms green chilli paste
1 tspl garam masala
½ tsp jeera
25 gms ginger paste
25 gms garlic finely cut
1 tsp ashmiri mirch (deghi)
½ tsp turmeric powder

• Put frying pan on heat with cooking oil.
• Now put jeera and garlic and let them turn brown.
• Now put tomato and green chilli paste and fry for 4 minutes.
• Put boiled peas and medium cut tomatoes.
• Also put turmeric, garam masala, ginger paste and kashmiri mirch into
• Fry for 3 minutes and put paneer. Fry for 3 minutes on high

Baingan Bhurta

1 Eggplant, freshly baked or broiled
2 green chilies, finely chopped
3 green onions (spring onions with greens)
1 tsp ground coriander
1 tsp ground cumin
½ tsp haldi
1 tsp garam masala
1" piece ginger, minced
2 large cloves garlic, minced
1 cup plain yogurt
2 tbsp ghee
2 tbsp cilantro leaves, finely chopped

• Take out the skin and pulp the brinjal.
• Heat the ghee and sauté the onion till it becomes translucent.
• Put the ginger, garlic and green chilies and fry for a minute.
• Put the chilli, coriander and cumin powders.
• Put the garam masala, salt and cilantro.
• Cook for a minute. Add the eggplant pulp, mix and cook for about 5 to
10 minutes.
• Combine the beaten yogurt.
• Ready to serve.

Stuffed Capsicum

½ kg capsicum
1 cup coconut gratings
10 roasted red chillies
Tamarind lump
½ tsp fenugreek seeds
2 tsp coriander seeds
4 tbsp oil
1 small piece gur
2 onions
½ tsp mustard seeds
1 sprig curry leaves

• If stalk of capsicum is too long, trim it.
• Cut a slit around the stalk (about ¼" from it) extending to ¾ of the
• This will serve as a lid. Open it and scoop out seeds from capsicum with
the handle of a spoon. Discard them.
• Grind coconut gratings with roasted red chillies, and tamarind to a
coarse paste.
• When masala is almost ready, add fenugreek and coriander, gur and salt.
Grind for a while.
• Then mix chopped onion with the masala.
• Stuff the capsicums one by one with the masala and close the lids.
• Prepare seasoning in frying pan with mustard and curry leaves in oil.
• Drop the stuffed capsicums gently in it.
• Spread the excess masala, if any, all over.
• Cook on a low flame under cover.
• Open 2-3 times, at intervals, and turn over slightly.
• After sufficient cooking, remove from flame.

Mushroom Curry

250 grams fresh mushrooms
2 cardamoms
2 bay leaves
3 cloves
½ tsp garam masala
½ tsp chilli powder
1 tsp ginger, finely chopped
2 green chillies, chopped
1 teacup beaten curds
½ teacup coriander, chopped
4 tbsp ghee or refined oil

To be ground into paste :
2 onions
6 cloves garlic
12 mm (½") piece ginger
3 tbsp cashewnuts

For the paste :
• Boil the onions in 1 cup of water until it becomes soft.
• Put the garlic, ginger and cashewnuts and make a paste.

How to proceed :
• Cut the mushrooms and keep them in hot water for 2 minutes and drain.
• Heat the ghee and put the cardomoms, bay leaves and cloves and sauté
for a few seconds.
• Put the paste and sauté again for 2 to 3 minutes.
• Put the garam masala, chilli powder, ginger and green chillies and sauté
for another ½ minute.
• Remove the vessel from the fire and put the curds and stir well.
• Keep the vessel on a low heat and keep on stirring all the time.
• Put the mushrooms, coriander and salt and cook for a few minutes.


Mattar Pulao

6 cups of cooked white basmati rice
1 1/2 cups of frozen green peas
1 small sliced onion
1 tsp. cumin seeds
3 garlic flakes, crushed finely
1 small piece of ginger, crushed finely
1-2 cloves
1 small piece cinnamon, broken into pieces
2-3 cardamoms
2 tbsp. ghee (clarified butter)/oil
2 tsp. coriander leaves, chopped finely
1 tbsp. cashewnuts, chopped

• Heat the Ghee (clarified butter)/oil in a pan and add the ginger-garlic
• When it browns, add the cardamoms, cinnamon, cumin seeds, cloves and
• Cook till the onions turn transparent.
• Now add the peas, cashewnuts and the coriander leaves and mix well.
• Cook on low heat till the peas are cooked.
• Mix the above mixture with the cooked rice and heat through.


1 cup Basmati rice
1 cup gherkins (tondli/ tindora), quartered
1/3 cup + 2 tbsp dry, shredded coconut (copra)
4 cloves
2 (2cms) cinnamon sticks
1 tbsp sesame seeds
2 1/2 tbsp coriander seeds
2 tsp cumin seeds
1 tsp mustard seeds
a few curry leaves
a pinch of asafoetida
3-4 green chillies, slit (adjust to taste)
5-6 cashewnuts, broken
3-4 tbsp oil
fresh coconut and cilantro for garnishing

• Wash the rice in two to three changes of water. Drain and keep aside.
• On moderate heat, roast the copra, coriander seeds, cumin, sesame,
cloves and cinnamon till the coconut turns golden. Let cool. Put in a
spice/ coffee grinder and grind into a powder. Keep aside.
• Heat oil in a pan. When hot, add mustard seeds. When they begin to
pop, add curry leaves, asafoetida and chillies and saute for a few
minutes. Next add gherkins and saute some more. Add rice and mix well.
Add the powdered spices and mix until the rice is well coated. Add
cashews and season to taste. Add about two cups of water, cover the
pan with a lid and cook until the rice is done.
• Garnish with fresh coconut and cilantro. Serve hot with a raita and fried

Veg. Biryani

For Marination:
1 cup curd (yogurt)
Salt according to taste
6 green minced chilies
1 tsp. fresh garlic paste
1 tsp. fresh ginger paste
2 tsp. chopped mint leaves
2 tsp. chopped coriander leaves
2 cups of assorted vegetable, cut into long pieces(You can use green beans,
peas, carrots, cauliflower, etc)

For Rice:
3 cups rice
2 chopped tomatoes
1 tsp. fresh dhania (coriander) powder
1 tsp. fresh cumin powder
1 tsp. red chili powder
1 tsp. clove powder
1 tsp. cinnamon powder
1 tsp. chopped cashewnuts
1 stick cinnamon, broken into bits
2 cloves
2 cardamoms
2 medium sized sliced onions
2 tbsp. ghee (clarified butter)
A pinch of saffron
1-2 tsp. milk
1 cup deep fried onion slices for garnish
1/2 cup chopped mint and coriander leaves for garnish

• Combine together all the marinated ingredients ,mix well, add the
vegetables to it and let it marinate for about 1 hour.
• Heat the Ghee (clarified butter) in a pan and add the cashewnuts,
cinnamon, cardamom and cloves.
• Cook for 15 seconds and add the sliced onion.
• When the onions turn transparent, add the marinated vegetables and
without adding any water, cook the vegetables on medium heat till the
masala is well cooked and turns aromatic and the vegetables are
completely done.
• The masala will reduce and lose all moisture. Set aside.
• Wash the rice and steam cook it.
• Dissolve the saffron in the milk. Now take about one cup of cooked rice
and add the saffron to it.
• Add this colored rice with the rest of the cooked rice, so that you get
streaks of orange in the rice.
• In a oven dish, pour this rice at the entire bottom of the vessel. Pour the
vegetables on top and spread evenly.
• Cover the dish covered with foil and bake for about 20 minutes at 300
degree f.
• Remove foil and serve hot, garnished with chopped herbs and fried


• Steam dahl in cooker and blend
• Oil, rye, limro, groundnuts, tomatoes, hurda, DJ
• Add dahl, lemon, sugar


• Whisk gram flour (couple tablespoons), yoghurt (1 pot), water, relatively
• Pan – butter, jeeru, bay leaf, loving,
• Add mix with hurda, danajerru, mercha, salt
• Add chopped garlic, ginger and green chillis

Mug/black eyed beans

• Boil them till soft
• Pan – oil, rye, jeeru, bay leaf, loving,
• Then onions, tinned toms or chopped toms, garlic, ginger
• Add pulses
• Hurda, danajerru, mercha, salt
• Put pulses in, then after few mins, put the boiled water in
Indian – Sweets


• Ghee, roast semolina
• Heat milk, water, kesar
• Add sugar, raisins to semolina, then add milk/water mix
• Add nutmeg


1 kg thick curd
3/4 cup powdered sugar
a few strands saffron
1 tbsp warm milk
2 tbsp cardamom powder
For the garnish
Pistachios and Almonds

• Hang the curds in a muslin cloth in a cool place for approximately 3
hours until all the liquid (whey) has drained off.
• Rub the saffron into the warm milk until it dissolves.
• Mix together the hung curds, sugar, saffron mixture and cardamom in a
bowl and churn using a hand blender.
• Place in the refrigerator.

Gajar Ka Halwa

250 GMS grated red carrots
5 tbs. (75 g) ghee
1 litre cow's milk or skimmed milk
1/4 cup raisins
100 GMS sugar
100 GMS mawa (khoya)
Garnish with:
1/2 cup Cashewnut
1/2 cup almonds

• Heat the Ghee(clarified butter) in a non stick pan on medium heat.
• Add the grated carrots and fry till they turn light brown.
• Add the milk and cook until almost dry. Add sugar and stir well till the
sugar is dissolved.
• Add the raisins and cashewnuts. Keep stirring continuously, otherwise
the mixture will stick to the bottom.
• Stir until semi dry. Add mawa and mix well.
• Cook until the halwa leaves the sides of the pan and Ghee(clarified
butter) separates from the halwa.
• Serve warm. Garnish with raisins, almonds, and cashewnuts


1/2 cup Rice (basmati)
4 cups Milk
1/4 cup Raisins
1 cup Sugar
1 tsp. Cardamom (seeds)
1/4 cup Almonds (shredded, blanched)
A few strands of saffron

• Wash and drain the rice. Soak in water for 1/2 hour.
• Boil Milk and add drained rice. Simmer on low heat for 1 1/2 hours.
Scrape the sides and bottom frequently to prevent sticking.
• When the rice is cooked and the mixture gets a creamy consistency, add
sugar and stir well.
• Remove from heat and add crushed cardamom seeds, Saffron and
shredded almonds.
• Serve hot or refrigerated cold.