Recipes

Making time: 15 minutes
Ingredients :

Method :

Place a pan with a thick base over the flame.
Pour ghee in the pan.
Once the ghee melts, add Uttam sooji to it.
Put one roll of the mix in the centre of a chapatti.
Stir well. Once the sooji turns slightly brown and releases mild aroma, add sugar and mix well
5)Add milk to sooji and mix until the final blend stops sticking to the sides of the pan.
Garnish with cardamom powder and dry fruits.

Weight: 300gms
Ingredients :

Method :

In a vessel, sieve the dry mix of flour, cocoa powder, soda-bi-carb, baking powder and sugar.
In another vessel, mix butter, condensed milk, vanilla essence and water.
Add the dry mix to the wet mix.
Grease and dust the baking tray. Evenly spread half of the mixture.
Bake in the pre-heated oven at 180 degree centigrade for 10 minutes and then at 170 degree centigrade for about 15 minutes more or till the batter leaves the side of the tin.
Cool the cake on a wire rack.
Bake the remaining batter similarly (to make 1 more cake)

Making time : 30 minutes
Ingredients :

Method :

Roast the besan properly in a pan on a slow flame for about 10 minutes. Stir continuously.
Pour in the melted ghee and continue stirring for another 5 minutes so that no lumps are formed.
Turn off the burner as the ghee starts releasing from the sides and the appetizing nutty flavor lingers around your cooking space.
Then add powdered sugar.
Add cardamom and dry fruits as desired.
Let it cool down and then make laddoos of desired size.

Making time: 35 minutes
Ingredients :

Method :

In a bowl, mix paneer, carrot, cottage cheese, half of the chat masala, lemon juice and salt.
Divide the mix into 4 equal parts and shape each part into a long roll of the size of the chapatti. Keep aside.
Warm the chapaties and place them on a serving plate.
Put one roll of the mix in the centre of a chapatti.
Put few capsicum strands and sprinkle little bit of chat masala.
Roll up the chapatti.
Repeat with the remaining to make 3 more frankies.
Serve hot.

Making time: 1 hour
Ingredients :

Method :

Place the pan over the flame. Once it is hot, pour in ghee. Let it melt.
Roast the besan in ghee on low flame for about 30 minutes or till it gets golden brown and the ghee gets separated.
Dissolve the sugar into the water over low heat. Let the syrup thicken in consistency. Take little between your fingers and pull apart to form threads.
Add this syrup to the roasted besan and mix well.
When it cool down, cut into small pieces to form barfi and garnish with almonds.

Making time: 30 minutes
Ingredients :

Method :

Mix besan, ajwain, red chilli powder, coriander powder, turmeric powder, water and salt. Make a smooth batter.
Add all the vegetables. Make sure there are no lumps.
Place the pan on medium heat. Add 2 teaspoons of oil.
Once the oil is hot, spread batter into a round shape.
Let the cheela get cooked on one side for about 2 minutes or till it gets golden brown.
Drizzle some oil on top and then flip it using spatula. Cook the other side.
Once both the sides are cooked, place it over a plate and serve with chutney or ketchup.

Making time: 20 minutes
Ingredients :

Method :

Dry roast the semolina in a pan for around 5 minutes.
Separately saute chopped onions on a medium flame and add to the roasted semolina.
Then temper oil using mustard seeds, udad dal, curry leaves and green chillies. Sauté for a few minutes and add to the semolina mix.
Now add about 3 cups of hot water to the mix and add salt and mix well. Stir continuously on a slow flame for around 5 minutes.
Then add lemon juice and sugar and mix well and cook for another minute, stirring continuously.
Garnish with coriander leaves.