• For vada :
• Add salt to taste and whisk it very well so that the mixture is fluffy.
• Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown on a moderate heat.
• For Kanji :
• Take an earthenware pot (matka), and as soon as the hing emits an aroma (smoke), turn the
pot upside down on the tawa to soak up the smell.
• Now fill the pot with warm water and rai, salt and chili powder, mix well..
• Cover the mouth of the pot tightly with muslin / cheese colth.
Lassi – Roseleen
Ingredients
• 1 3/4 cups plain yogurt
• 1 pinch salt
Directions
1. In a blender, blend the yogurt, ice, water, sugar and salt until mixture becomes frothy.
Pour mixture over ice cubes in tall glasses.
Mathha – Salted – Mandeep
Ingredients
• yogurt 3 kg
• handful chopped coriander leaves
• 1/2 tsp cumin powder
• 1/4 black salt powder
• salt to taste
• 1/4 black pepper powder
• 1/2 cup bundi
Tempering
• asafoetida
• cumin seeds
• red chilly whole 50 gms
• ginger-garlic paste
• charcoal 1 no
• mustard oil
• curry leaves
Directions
1. Beat yogurt in one bowl & add 3 cups of water in it.
2. Now add all ingredients in it except bundi & mix it well.
3. prepare tempering
4. put in mathha and give dhungar for 15 minutes
5. Refrigerate it for half an hour.
6. Before serving add bundi & then serve it.
Rajasthani Chhachh – Roseleen
Ingredients
Preparation method
1. In a large jug, blend curd with water. Mix well so there are no lumps.
2. Add in the rest of the ingredients. Serve chilled.
3. Garnish it with fresh mint leaves before serving.
Kachori – Rajinder
Ingredients To Prepare Pyaz ki Kachori
1.To prepare the dough combine all the ingredients in a bowl and knead
into a semi soft dough using water. Keep it for 5 – 7 minutes.
2.Divide the dough into 12 equal parts and keep them covered under a
wet muslin cloth.
3.For the onion filling heat oil in a pan.
4.Add the kalonji, saunf, bay leaves, green chillies and onions and saute
till the onions turn light brownin color.
5.Add the besan, coriander powder, chilli powder, garam masala and salt
and saute for 2-3 minutes.
6.Add the chopped coriander and mix well.
7.Remove the bay leaves.
8.Allow the mixture to cool completely.
9.Divide into 12 equal parts and keep aside. To make kachoris roll out
each portion of the dough into a 2 inch diameter circle.
10. Place one portion of the filling in the centre of the rolled
dough.
11. Surround the filling with the dough by slowly streching it over
the filling.
12. Seal the ends tightly and remove excess dough.
13. Roll each filled portion into a 2 1/2 inch diameter circle taking
care to ensure that the filling does not spill out.
14. Gently press the centre of the kachori with your thumb.
15. Repeat with the remaining dough and filling.
16. Deep fry the kachoris in hot oil over a slow flame till fgolden
brown.
17. The kachoris should puff up like puris.
18. These kachoris take a long time to be cooked in the inside too.
19. Serve hot with tamarind chutney and hari chutney.
Mawa kachori – Rajinder
Ingredients To Prepare Mawa Kachori
For Filling:
1.Take plain flour and add a pinch of salt and 1 Tbs ghee or oil. Knead
into a firm dough using enough water.
2. Use enopugh water and knead well for about 5 minutes to make a firm
dough. Divide the dough into 10 equal balls and keep aside by coverfing
with a damp muslin cloth for 15 minutes.
1.Roll one ball to a size of about 3 inch diameter roti. Place 2 tsp of
filling stuff at its center. Dampen the edge of the roti with water and hold
at 4-5 points at its rim, bringing close at the center. Press the points
tightly so that the filling is sealed inside. Press this ball with your palm
gently. Repeat with other balls.
2.Bake or deep fry all the balls and keep aside to cool.
3.Prepare a chasni syrup of 2 threads by dissolving 1 cup sugar in 1 cup
water
4.Make a hole of size 1 cm at the top center of each kachori and pour
approximately 2 tsp of the chasni into it. Pour some chasni outside on
the kachori also
Preparation:
• Mix well and make a smooth batter. The batter should be of thick consistency.
• Add salt and set aside for 4 hours covered with a lid.
• Take the ginger and green chili paste and add to the batter. Also add turmeric powder and
mix well.
• Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
• Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter.
Remove and pour it over dhoklas.
• Garnish the besan dhokla with coriander and slited green chilies.
Khandvi – Mandeep
Ingredients:
For seasoning:
2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves
Preparation:
• Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
• Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw,
stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
• Spread as thin as possible with the back of a large flat spoon. Use circular outward
movements as for dosas.
• When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
• Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
• Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
• Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.
• Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder,
turmeric powder and salt.
• Press each ball with hand so that it would make into a round patty.
• Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.
• Take out the patties from the oil and put them into a bowl with tissue paper to drain the
excess oil.
• Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.
• Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red
chilli powder and fry for 30 seconds.
• Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
• Now, add the boiled peas, enough water, curd and mix well.
Make a stiff dough of Suji and Atta with water. Divide into 15 equal parts, roll into rotis
and fry on medium flame. They must be puffed up. After they cool down, ensure that they
are not soft. If they are, fry again. Keep aside.
Take one kachori in serving plate. Make a big hole in the centre. Fill with vada (bhalla),
crushed papdi (2-3), one tbsp of chhole, one tbsp of sprouts, some potatoes and onions.
Pour two tbsp of curd and one tbsp of tamarind chutney. Sprinkle all the masala to taste.
Garnish with bhujia and coriander leaves.
NOTE
For a richer taste, you can also add pomegranate seeds, grapes and chopped pineapple.
2. Now batter is ready. Heat a little oil on a tava, put the batter on the tava and spread it
like a dosa. You can put down stuffing of your choice also.
1. Wash and soak the split yellow gram and rice together for 15 minutes. Drain.
Heat the water in a vessel till very hot. Keep aside.
2. Heat the ghee (clarified butter) in a large heavy bottomed vessel till it is very hot.
Add the cumin seeds and let them splutter. Now add the chopped ginger, green
chilli(es), cinnamon, peppercorns, asafoetida and turmeric powder. Stir fry on
medium / low level for about 2 minute(s).
3. Now, add the split yellow gram, rice and salt. Mix well. Add the hot water to this
and bring to a boil. Cover and keep on low heat for 25 minutes or till the mixture
is slightly mushy.
1. Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps
are formed. Add the grated ginger, slit / chopped green chilli(es), curry leaves,
sugar and salt. Keep on low flame for 5 minutes or till the mixture comes to a
boil. Keep simmering.
2. For the tempering, heat the ghee (clarified butter) in a pan for 2 minute(s). Add
the mustard seeds and the cumin seeds. Let them crackle. Now, add the
asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few
seconds.
3. Add the tempering to the gram flour gravy and stir occasionally whilst simmering
on very low heat for 4 minutes.
Garnish with finely chopped coriander leaves before serving.
Ambari Biryani – Rajinder
Ingredients: - 2 cups cooked basmati rice, 1 medium sized raw mango, 2 red chillies,
few curry leaves, 2 green chillies, 1 tablespoon Bengal gram, 1 tablespoon black gram,
1 pinch turmeric, 1 pinch mustard seeds, 2 tablespoons ghee and salt to taste.
HOW TO PREPARE: - Grate the mango. Finely chop the green chillies. Take a frying
pan and add the ghee. Heat it up well and then add the mustard seeds and let it
crackle. Then add the red chillies and the curry leaves and let it splutter. Sauté briefly
and add the green chillies, Bengal gram and black gram. Sauté at regular intervals till
the ingredients turn golden brown. Now add the grated mangoes and salt to taste. Mix
it well and cook for five minutes. Turn of the flame and add the cooked rice. Stir well
and serve hot.
ATTE KA MALPUA – Rajinder
Ingredients
Method
1.Combine all the ingredients in a bowl and add approx. 1½ cups of warm water. Mix well to
make a smooth batter. Leave aside for 45 minutes.
2.Heat ghee in a shallow kadhai (the ghee should be approximately 25 mm. (1") deep).
3.Pour a spoonful of the batter into the hot ghee and deep fry over a medium flame. Cook on both
sides till the malpua is golden brown.
Ingredients
Method
• Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is
soft and the grains are starting to break up.
• Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
• Add the sugar and stir until completely dissolved.
• Remove from heat and serve either warm or chilled.
Kesri Bhaat – Rajinder
Ingredients:
1 tblsp cashewnuts
1 tblsp raisins
saffron few strands
1 cup basmati rice
1/2 tsp green cardamom powder
1 tblsp pure ghee
1/2 cup sugar
25 gms sugar crystals
How to make kesari bhaat :
• Soak rice for half an hour.
• Heat up ghee in a pan, fry raisins and cashewnuts, remove and keep aside.
• In the same ghee mix in rice and stir fry till rice starts separating.
• Dissolve saffron in warm water and keep aside.
• Mix in 11/2 cup of boiling water to the rice and mix in saffron water and let it cook.
• When half done mix in sugar and continue to stir fry till all the water has been absorbed and
the rice is cooked.
• Finally mix in the cardamom powder and decorate it with fried dry fruits and sugar crystals.
• Serve hot.
Mawa Bati – Rajinder
Ingredients To Preparae Mawa bati
For Filling:
1. Take plain flour and add a pinch of salt and 1 Tbs ghee or oil. Knead
into a firm dough using enough water.
2. Use enopugh water and knead well for about 5 minutes to make a firm
dough. Divide the dough into 10 equal balls and keep aside by coverfing
with a damp muslin cloth for 15 minutes.
Procedure:
1. Roll one ball to a size of about 3 inch diameter roti. Place 2 tsp of
filling stuff at its center. Dampen the edge of the roti with water and hold
at 4-5 points at its rim, bringing close at the center. Press the points
tightly so that the filling is sealed inside. Press this ball with your palm
gently. Repeat with other balls.
2. Bake or deep fry all the balls and keep aside to cool.
3. Prepare a chasni syrup of 2 threads by dissolving 1 cup sugar in 1 cup
water
4. Make a hole of size 1 cm at the top center of each bati and pour
approximately 2 tsp of the chasni into it. Pour some chasni outside on the
bati also
Procedure: Mix all ingredients. Hang in a muslin bag till water drains out. Serve chilled.
PAPAD KA SHAAK RECIPE – Mandeep
Ingredients:
Ingredients required
MR.RAJINDER
INGREDIENT REQUIREMENT
1. MAIDA 5 KG
2. SALT 2 KG
3. SAUNF 150 GMS
4. RED CHILLY 300 GMS
POWDER 500 GMS
5. BESAN 100 GMS
6. DHANIA POWDER 150 GMS
7. ZEERA 100 GMS
8. HALDI 500 GMS
9. KALA NAMAK 100 GMS
10. GARAM MASALA 50 GMS
11. KASOORI METHI 2 KG
12. SUGAR 250 GMS
13. GUR 20 GMS
14. ILAICHI 250 GMS
15. IMLI 100 GMS
16. WHOLE RED 3 KG
CHILLY 3 LTR
17. RICE 500 GMS
18. OIL 25 GMS
19. DESI GHEE 30 PCS
20. HING 2 KG
21. TEZ PATTA 50 GMS
22. MOONG DHULI 1 KG
23. RAI 100 GMS
24. ATTA 100GMS
25. BLACK PEPPER – 250 GMS
WHOLE 250 GMS
26. BLACK PEPPER 250 GMS
POWDER 02 PKTS
27. CHANA DAL 1 BOTTLE
28. KAJU 20 GMS
29. KISHMISH 01 PKT
30. JAL ZEERA POWDER 20 GMS
31. LEMONEEZ 1 NO.
32. DALCHINI 50 GMS
33. CHAAT MASALA
34. MITHA SODA
35. BAKING POWDER
36. METHI DANA
1. MILK
2. CURD
3. BUTTER
4. PANEER
5. VERKA LASSI 01 LTR
6. KHOYA 2 KG
7. ALOO 100 GMS
8. PYAZ 250 GMS
9. TAMATAR 2 LTR
10. ADRAK 1 KG
11. NIMBU
12. HARI MIRCH
13. HARA DHANIA
14. PODINA
15. KACHCHE AAM
16. LEHSUN
REQUIRED
UTENSILS
MR MANDEEP
1. MAIDA 3 KG
2. SALT 2 KG
3. SAUNF 50 GMS
4. RED CHILLY POWDER 100 GMS
5. BESAN 500 GMS
6. DHANIA POWDER 100 GMS
7. ZEERA 100 GMS
8. HALDI 100 GMS
9. KALA NAMAK 500 GMS
10. GARAM MASALA 100 GMS
11. PEELI MIRCH POWDER 150 GMS
12. SUGAR 2 KG
13. GUR 250 GMS
14. ILAICHI POWDER 20 GMS
15. IMLI 250 GMS
16. WHOLE RED CHILLY 100 GMS
17. OIL 3 LTR
18. MUSTARD OIL 250 GMS
19. HING 40 GMS
20. TEZ PATTA 30 PCS
21. GITS VADA MIX 2 PKT
22. BARIK RAI 250 GMS
23. BLACK PEPPER – WHOLE 100 GMS
24. ARHAR DAL 250 GMS
25. SOOKHI MATAR 1 KG
26. MASALE DAR BOONDI 250 GMS
27. KAJU 50 GMS
28. KISHMISH 50 GMS
29. AAM CHOOR 150 GMS
30. DALCHINI 20 GMS
31. CHAAT MASALA 01 PKT
32. MITHA SODA 20 GMS
33. TOMATO PUREE 5 PKTS
34. CHATNI PODINA POWDER 1 NO
35. MUSLIN CLOTH 5 MTRS
36. SUND POWDER 50 GMS
DISPLAY
SERVING IN DISPOSBLES