Category Archives: General

  Ingredients 1lbs Bhindi (Okra) 3 Medium Tomatoes 1 Green Chili, finely chopped 1 Teaspoon Ginger Paste 1 Teaspoon Cumin Seeds (jeera) 1 Teaspoon Red Chili Powder 1 Teaspoon Coriander Powder 1/2 Teaspoon Turmeric Powder 1/2 Teaspoon Garam Masala Powder … Continue reading →

500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk elaichi powder water about 250 ml. Method Soak the dal for 5-6 hours. Wash and remove the skins well. Grind dal fine either … Continue reading →

6 chickoos 1/2 tea cup milk 1/4 – 1/3 cup sugar 150 gms khoya or milk powder made paste. 2 – 3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. Add milk and boil in … Continue reading →

1 kg doodhi 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee Method Peel and grate Dudhi Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts … Continue reading →

1 1/2 cup almonds soaked overnight 3 cups hot milk 250 gm ghee 1/2 to 1/3 cup sugar Method Peel the almonds, wash and grind to fine paste. Heat ghee in a heavy pan. Add paste and cook on first … Continue reading →

  2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista, almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. Method Boil half the milk and add the citric solution as it comes … Continue reading →

1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam, cashew, pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy, non-stick pan. Cook on slow flame, … Continue reading →

150 gm cashewnuts 400 gm sugar elaichi powdered silver foil (optional) 500 gm khoya Method Dry grind the cashew Mix khoya (grated) and sugar Heat in a heavy pan, stirring continuously. Once the sugar dissolves, add the cashew (powdered) and … Continue reading →