Ingredients

Base Ingredients:

• Tel (Oil) – 2-3 tbsp
• Ghee – 1-2 tsp (optional, for richness)

Whole Spices:

• Zeera (Cumin seeds) – 1 tsp
• Rai (Mustard seeds) – 1/2 tsp
• Til (Sesame seeds) – 1 tsp
• Tej Patta (Bay leaf) – 1
• Dalchini (Cinnamon stick) – 1 small piece
• Laung (Cloves) – 2-3
• Elaichi (Green Cardamom) – 2-3
• Chakra Phool (Star Anise) – 1 (optional)

Powdered Spices:

• Garam masala – 1 tsp
• Dhaniya powder (Coriander powder) – 1 tsp
• Haldi (Turmeric) – 1/2 tsp
• Lal Mirchi (Chili powder) – 1 tsp (adjust as per taste)
• Namak (Salt) – 2 tsp (adjust as per taste)

Vegetables:

• Pyaz (Onion) – 1 medium, finely chopped
• Tamatar (Tomato) – 1 medium, chopped
• Gajar (Carrot) – 1, chopped into small pieces
• Aloo (Potato) – 1 small, chopped into small cubes
• Matar (Peas) – 1/2 cup (fresh or frozen)
• Palak (Spinach) – 1/2 bunch, chopped
• Pudina (Mint) – 2 tbsp, chopped
• Hari Mirchi (Green Chili) – 1, slit

Protein Additions (Optional):

• Paneer – 1/2 cup, cubed
• Soyabean Nutrella – 1/2 cup (soaked in warm water and squeezed)

Aromatics & Garnish:

• Adrak (Ginger) – 1-inch piece, grated
• Lahsun ka paste (Garlic paste) – 1 tsp
• Taza dhania (Fresh coriander) – for garnish
• Nimbu ka ras (Lime juice) – 1 tbsp

Rice:

• Chawal (Basmati Rice) – 2 cups, washed and soaked for 30 minutes

Method

Step 1: Preparing the Base

• In a pressure cooker or pan, heat oil on medium heat.
• Add rai (mustard seeds) and let them splutter.
• Add jeera (cumin seeds) and til (sesame seeds). Sauté for a few seconds.
• Add tej patta, dalchini, laung, elaichi, and chakra phool (if using). Stir for a few seconds until fragrant.

Step 2: Sautéing the Aromatics and Vegetables

• Add chopped onions and cook until golden brown.
• Add ginger, garlic paste, and green chilli. Sauté until the raw aroma disappears.
• Add tomatoes and cook until they turn soft and mushy.
• Mix in haldi, dhaniya powder, lal mirchi, garam masala, and salt. Stir well.

Step 3: Cooking the Vegetables and Protein

• Add potatoes, carrots, and peas. Stir and cook for 2-3 minutes.
• Add paneer and Nutrella (if using). Mix gently.
• Add chopped spinach and mint. Stir to combine.

Step 4: Cooking the Pulao

Pressure Cooker Method:

• Add drained rice to the cooker.
• Pour 4 cups of water (1:2 ratio for basmati rice). Stir well and bring to a boil.
• Cover with the lid and cook for two whistles on medium heat. Turn off the heat and let the pressure release naturally.

Pan Method:

• Add drained rice to the pan.
• Pour 4 cups of water and stir well.
• Cover with a tight lid and cook on low heat for 15-20 minutes until the rice is fully cooked and water is absorbed.

Step 5: Final Touches

• Once cooked, add ghee and fluff the pulao gently with a fork.
• Sprinkle lime juice and garnish with fresh coriander.
• Cover and let it rest for 5 minutes before serving.

Serving Suggestions

• Serve hot with raita, kadhi, pickle, or plain yogurt.
• It can be paired with papad for extra crunch.

Notes & Tips

• ✅ For extra flavour: Dry roasting whole spices before adding oil enhances aroma.
• ✅ To prevent rice from sticking: Soak rice for 30 minutes and drain properly.
• ✅ For a richer taste: Adding ghee at the end enhances the flavour.
• ✅ Spice level: Adjust red chilli powder and salt as per taste.
• ✅ Water ratio: 1 cup rice = 2 cups water for basmati; adjust slightly based on the rice type.
• ✅ For a smoky flavour: Place a small burning charcoal piece in a steel bowl inside the pulao pot, cover for 5 minutes, then remove.

Enjoy your flavorful vegetable pulao! 😋

Ingredients:

• 1/2 cup oil/melted butter
• 3/4 cup powdered sugar
• 1 cup milk
• 1 tsp vanilla essence (or any essence of your choice)
• 1 tsp custard powder (optional)
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 teaspoon lemon juice
• 1/4 cup tutti frutti
• 1 tbsp flour to coat the tutti frutti
• a little oil and flour (for greasing)
• 7 x 2 cake pan (you can use any cake pan)
• parchment/butter paper
• icing (optional)

Instructions:

1. put oil/butter in a bowl, use powdered sugar and shift it before putting in oil or butter
2. Whisk the mixture until it turns white, and no lumps remain.
3. If adding custard powder, then add a little milk to it and mix until it is completely mixed.
4. Add milk and mix well
5. Add vanilla essence and custard powder and mix
6. Add flour, baking powder/soda and shift them together
7. Mix and make sure the batter is flowing easily
8. Coat the tutti frutti in flour
9. Mix in tutti frutti
10. Preheat the oven to 350℉/180℃ or a pan with a lid
11. Grease and flour a cake tin, then line it with parchment/butter paper
12. Transfer the batter to the cake pans
13. Sprinkle some tutti frutti on top of the cake
14. Tap to release any trapped air
15. Bake for 50-55 minutes or cook in a pan for 45-50 minutes
16. Check whether it is cooked with a toothpick/knife, if it comes out wet or sticky then it is Still raw, but if it comes out clean then it is cooked
17. You can also add icing if you want, I decided to leave it as is.

Notes:

• Your cake will not turn out well if the batter is dry
• no clumps should remain
• Convection setting on oven works best

Ingredients

•  3 Cubes of Unsalted butter (454g cubes)

Instructions

1. Melt Butter
2. Boil on Low Heat
3. Keep Stirring or else it will overflow
4. boil for 10-15 minutes until it turns brown
5. The brown stuff will settle at the bottom, then it is done, do not overboil or it will turn black
6. Once cooled Strain in an air-tight container

Ingredients- For Puri’s

• 2 Cups of Wheat Flour
• 2 Teaspoons of Oil 
• ¼ Teaspoon of Turmeric Powder (Haldi)
• 1/4 Teaspoon of Crushed Carom Seeds (Ajwain) – (optional)
• 1/2 Teaspoon of Salt
• Around 1 Cup of Water or more if the dough is too tight.
• Oil to Deep Fry 

Ingredients For Aloo ki Sabji/Potato Curry

• 4 Medium Potatoes (Aloo)/300 Grams Potatoes – Boiled and Chopped
• 1 Large Tomato – About 1/2 Cup of Finely Chopped Tomatoes or Tomato Puree
• 1 Teaspoon of Cumin
• 1 Teaspoon of Mustard Seeds (Rai)
• ⅛ Teaspoon of Asafetida (Hing)
•  1-2 Green Chilis (Hari Mirch) – Finely Chopped 
• ¼ Teaspoon of Turmeric Powder (Haldi)
• ½ Teaspoon of Red Chilli Powder (Lal Mirch Powder)
• 1 Teaspoon of Coriander Powder (Dhania Powder)
• ½ Teaspoon of Garam Masala Powder
• 1 to 1.5 cups of water or add as required 
• 1 Tablespoon of Oil 
• 1 Teaspoon of Salt or as Per Taste
• Coriander Leaves to Garnish

Instructions

For Puri’s

1. In a bowl, add Wheat flour and add oil, Salt and Turmeric Powder Mix well.
2. Now add 1/2 Cup of Water and start kneading the dough Now start by adding water in small portions and continue to knead  and Make sure the dough is not too stiff. The consistency of the dough is very important in making good puffed up puri. It should be tighter than the regular roti dough.
3. Cover the dough with a moist cloth and keep the dough for 10 minutes.
4. Now take a medium-sized ball (small lemon sized balls.)
5. Roll each ball into a 4-inch disc. Do not roll the puri too thick or thin. Thin puris will not puff
6. Rolling them to correct thickness also matters.
7. Now heat oil to high temp.
8. Heat oil in a pan. To check if the oil is hot enough check the oil- drop a small ball of dough in the oil. If it rises immediately, it means the oil is hot enough.
9. Slip a poori in the hot oil Using a frying ladle and press gently and fry till puri puffs up. Once the Puri is puffed, flip it and cook till golden on both sides.
10. Drain the poori on a plate lined with a kitchen towel
11. Make all puris in the same manner.

FOR ALOO SABJI

1. Break the boiled potatoes by hand in bite-size pieces and roughly mash them, this should make about 3 cups.
2. Heat the oil in a saucepan over medium-high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds, Mustard Seed and asafetida, as cumin seeds crack add the Green chilli and stir them for a second and turn the heat on low temperature.
3. Now add the other spices -Red chilli powder, turmeric powder, Coriander powder, Garam masala and salt and put one tablespoon water and mix well after that put the tomatoes until they are soft and mushy and stir fry until tomato starts separating from the oil. This should take about 2 minutes.
4. Add potatoes mix them well with spices then add water as potatoes come to boil cover the pan heat should between low to medium and let it cook for about ten minutes.
5. Mix the potatoes and mash some potatoes as mixing the potatoes, this wall thickness to the gravy. Adjust the water in gravy to your curry according to your choice; you like thick don’t put water or like liquid curry put little water.
6. Turn off the heat and add coriander leaf.

Recipe Notes-

Aloo Tamatar Sabji is ready. Serve this with Paratha, Puri, Plain Rice, 

Makes 16 Pav’s

Ingredients

•  2 1/2 cups of All-purpose Flour (Maida) 
• 1 cup of warm milk (if needed you can add more than one cup of milk to make a soft dough)
• 1 – 2 Teaspoons of Salt 
• 5 Teaspoons of Butter 
• 2 Teaspoons/8 gms of Yeast 
• 1 Tablespoon of Sugar
• Milk & Butter For Brushing 
• Oil for greasing

Instructions

1. Warm the milk, Add the sugar and yeast. Mix well and keep aside for 8-10 minutes.
2. Add the flour, salt in your kitchen platform or Dough kneading plate mix well (If you have a dough maker/mixer use it for kneading the dough)
3. After 8-10 minutes the yeast mixture should look frothy if not, then use another yeast 
4. Add this yeast mixture to the Flour and mix well and start making a dough. It should become a sticky paste. if, not then add more milk
5. Now add the butter to the sticky paste and continue kneading until it turns to a very soft dough it will take around 10-15 minutes of kneading to reach that stage. (if you are using dough mixer use it for 10-15 minutes)
6. Don’t add any flour while kneading. It will be not soft if you add anything (except milk) while kneading.
7. After 15 mins of kneading, transfer this dough to a big bowl, cover and keep aside for one hour.
8. It will double in volume after one hour, oil your hands punch down the dough. 
9. Take out and knead for one minute, if it’s sticking too much then, sprinkle some flour. Don’t add too much flour or else, the Pav’s won’t be soft.
10. Now divide the dough into 16 portions. with your hands roll them in a circular motion to make a ball shape.
11. Take an 8″ Square or Rectangular tray (cake tin) and then grease it using oil, place all the balls. 
12. Keep the balls very close touching each other. Otherwise, they won’t rise.
13. Now cover the tin with a damp cloth and keep aside for another hour.
14. Preheat your oven to 200C (392F) for 10 minutes.
15. Carefully remove the damp cloth after 45 minutes so that they don’t stick to the cloth.
16. After one hour, brush the pav gently with milk. Gently place the tray in the oven and bake for 15 minutes.
17. If the buns don’t look brown, bake for some more time. 
18. Then, take them out immediately and brush them on the top with butter. Keep aside till they cool.

You can eat them by making a vada pav, Pav Bhaji and make a burger.

Note:

if they pav’s get overcooked they will become hard.

The tray should be kept in the middle rack. 

• 2 1/2 cups of water
• 1 teaspoon ground turmeric 
• 1/2 teaspoon cinnamon (optional)
• 2 teaspoons of honey or jaggery 
• 1 teaspoon grated fresh ginger 
• 5-6 Basil leaves (optional)
• 1/4 teaspoon ground black pepper 
• 1/2 Lemon Juice

1. Boil water in a pan then put all the ingredients in except honey and lemon juice. 
2. Reduce the heat to medium-low and simmer for 8-10 minutes.
3. Add the lemon juice then strain the tea into the cups then add honey. (if you’ve chosen to not use jaggery)

Note:

1. Turmeric is anti-inflammatory, it helps in fighting many diseases and also works as an antibiotic.
2. Ginger is rich in antioxidants that help to boost the immune system and helps in curing a cold, cough and/or flu.
3. Black pepper is enriched with Vitamin C, it naturally boosts your immunity and works as an excellent antibiotic.
4.  Basil helps to relieve a sore throat. 
5.  Lemons have a high amount of Vitamin C

• 1 Bunch coriander washed and cut
• 1/2 cup mint leaf (pudina)
• 2 cloves garlic (lasuan)
• 2 green chillies (Hari Mirchi)
• 1/4 teaspoon black salt (Kala namak)
• 1/2 teaspoon cumin seeds (jeera)
• 1/4 Teaspoon salt (namak)
• 1 teaspoon lime juice (nimbus ka ras)
• 3-4 spoons of water
• 10-12 Peanuts (mumfail) (Optional) if you want your chutney to be thick
• green mangoes (kachi Kerri) (Optional)

STEPS TO MAKE CHUTNEY

• Put all ingredients into the grinder and grind all ingredients
• you can eat this chutney with parathas, pakoras, and samosas. etc.
• Refrigerate the chutney and you can enjoy it for 3 to 4 days.

For Kneading Dough:

• Refined flour – 1.5 cup (200 grams)
• 2 tbsp oil (40 grams)
• Salt – 1/2 tsp or to taste
• 1/4 teaspoon sugar

For stuffing:

• Potato – 3 (200 grams) (Boiled)
• Green coriander – 2 to 3 tbsp (finely chopped
• Green chilly – 1 (finely minced)
• Ginger – 1/2-inch-long piece (grated)
• Red chill powder – 1/4 Tsp
• 1/2 Teaspoon Cumin Seeds
• 1/2 Teaspoon Mustard Seeds
• Roasted cumin powder – 1/2 tsp
• Salt -1/2 tsp or to taste
• Garam masala – less than 1/4 tsp
• Mango powder – 1/4 teaspoon
• Coriander powder – 1 teaspoon
• Asafoetida one pinch
• Turmeric powder -1/4 teaspoon
• Oil – for frying

HOW TO MAKE MINI SAMOSA

Take refined flour in a bowl and add salt and oil into it. Mix well and knead the stiff and smooth dough like Roti dough by adding water little by little use around 1/2 cup of water for kneading this much quantity of flour). Cover and keep aside the dough for 20 minutes to set

Prepare Stuffing:

Boil the potatoes and peel the boiled potatoes and mash finely. Heat 2 tsp oil in a Pan and Now add Asafoetida, cumin seed, mustard seed ginger, green chilly after that add coriander powder, turmeric powder, red chilly powder, roasted cumin powder, mango powder, garam masala, and salt. Mix all ingredients well and add finely mashed potatoes mix well and turn off the stove and then add some green coriander as well.

Stuffing is ready, take it out in a plate and allow it to cool down.

Grease your hands with some oil and knead the dough again. Make small lumps from the dough. Take one dough ball and roll out flat like Roti/Chapati and Divide the rolled Roti into two equal halves. Lift one part and fold giving it a cone shape. Stick the edges using some water. 

Stuff the cone with potato stuffing. Give a plate at the back of the samosa and stick the edges using some water. Place the samosa on a plate in the correct position. When the oil is medium hot Fry Samosas 10-12 minutes until they turn golden brown then take out the fried samosas and place them over a plate with tissue paper. Similarly, fry all samosas. samosas are ready. Serve these samosas with green coriander chutney, sweet tamarind chutney or tomato sauce.

Suggestions:

• Add oil in refined flour prior kneading it, samosa tastes tastier. 
• The dough should be Smooth like Roti dough
• While making the cone and sticking the edges, use water and stick well.  

• 1 cup coconut
• little coriander leaves
• 3 green chilli
• small ball sized tamarind /imli
• ½ tsp salt
• ¼-½ cup water
• 2 tsp yogurt (Dahi)
• 1 tsp lime juice
• 2-3 spoon roasted gram dal (chana dal)
• 8-10 roasted peanuts (optional)

FOR TEMPERING:

• 2 tsp oil
• one pinch of asafoetida
• 1 tsp mustard seeds/rai
• ½ tsp urad dal
• 2 dried red chilli
• few curry leaves

INSTRUCTIONS

1. firstly, in a blender take a coconut, green chilli, small ball sized tamarind, salt, coriander leaves, yogurt, lime juice, the roasted peanuts and gram dal.
2. add in ¼-½ cup water as required depending on the variety of coconut used.
3. blend to smooth paste adding more water if required.
4. now prepare the tempering by heating 2 tsp oil.
5. add one pinch asafoetida, 1 tsp mustard seeds, ½ tsp urad dal, 2 dried red chilli and few curry leaves. allow spluttering.
6. finally, pour the tempering over coconut chutney and serve with idli, dosa and uttapam

• 2 Cups of Rice
• 1 Cup urad dal
• 1 Teaspoon ENO or 1/2 teaspoon cooking soda
• 2 Teaspoon salt or (To Taste)
• Water

1. Wash rice and urad dal separately 2-3 times then Soak rice and urad dal in water for 6-8 hours. Drain all the water from the urad dal and grind it to a fine paste. Add water accordingly.
2. Grind the rice to a coarse paste (add water as needed) and then mix both the pastes together in a large bowl and whisk them well. Make sure that the consistency is thick.
3. Now, the idli batter needs to be well-fermented. This step is very important to get soft and fluffy idlis. Keep the batter in a warm place to ferment. Once the batter has risen, add salt and eno to it and whisk to mix it well.
4. Grease the idli stand with oil and take a full spoon of batter and fill the idli mould. Add 1 cup of water in the idli steamer and let it boil. Put the idli stand inside and close the lid. Let the steam build for 15-18 minutes before turning off the stove.
5. If you are using a cooker, use it without a whistle and steam it for 15 -18 minutes and then switch the stove off. In both cases, wait till the steam is released before you take the idli to stand out. Wait for another 5 minutes and then use a sharp knife/spoon to scoop the idlis out. Serve warm with coconut chutney.