User Tools

Site Tools



  • Tovar washed 100gm
  • cup Red Gram (split)
  • Masoor dal washed 75 gm
  • Ghee 30 gm
  • Chopped onion 150 gm
  • Ginger garlic paste 2tbsp
  • Red pumpkin peeled & diced 100gm
  • Brinjal peeled & diced 100 gm
  • Potatoes diced 100 gm
  • Sweet potatoes diced 50 gm
  • Fenugreek leaves chopped/spinach 30 gm
  • Coriander leaves chopped 30 gm
  • Tomatoes chopped 200gm
  • Pepper corn 8 nos
  • Green chilli chopped 2-3 nos
  • Red chilli powder 1tsp
  • Turmeric powder 1/2 tsp
  • Cumin powder 1/2 tsp
  • Dhania powder 1/2 tsp
  • Water 1.5lit
  • Tamarind pulp 30 gm
Dhansak masala (grind to paste )
  • Garlic 2 pod
  • Ginger 60 gm
  • Kashmiri dry chilli 6 nos
  • Cumin 1tsp
  • Coriander 1 tsp
  • Cinnamon stick 1stick
  • Cardamom 2 nos
  • Cloves 3 nos
  • Brown onion slices 1 no
  • Chopped coriander 10 gm
  • Slit green chilli 2no
  • Heat 50 gm ghee in cooker, add chopped onions and saute.
  • Add ginger and garlic paste saute over slow heat for 2 minutes.
  • Then add both dals and vegetables dices, cook for 10 minute,
  • Also add salt, turmeric, red chilli powder, green chilli, peppercorn and cook for 2-3 minutes.
  • Add around 1 1/2 litre of water and pressure-cook till one whistle.
  • Then simmer and again cook for 15 min
  • Pass the vege tables &dal through straines/blender.
  • In a separate pan heat 20gm ghee, and add dhansak paste and stir for 30 seconds.
  • Add strained dal and tamarind pulp.
  • Cook for 5 min or correct consistency
  • Garnish with coriander leaves, slit green chilli and brown sliced onions.
  • Serve hot with brown rice & kebabs.


3  bottles milk (1 1/2 litres)
200g sugar (1 cup less 1 desert spoon)
5 tea spoon tukmuri seeds soaked overnight in 1 1/2 cups water
3 table spoon rose syrup or 1/2 tea spoon rose essence or desert spoon rose water
1 heaped table spoon cornflour (optional) vanilla ice cream or cream if desired
  - Add sugar to milk and bring it to boil. Lower flames and simmer, uncovered, on very slow fire 50 to 60 minutes.
  - Cool thoroughly.
  - Mix cornflour  with 1 1/2 cups water and cook on low fire till it begins to look transparent. 
    Immediately pour mixture into a colander which should be placed over a pan containing ice and 1 cup water. 
    stir vigrously with a back of a round spoon or ladle till cornflour mixture is seived through. 
    It will fall into the iced water in drops and solidify. After 1/2 hour strain water.
  - To cooled milk add rose syrup (if using rose water or essence add a few drops red food colouring 
    to make pink Falooda) Also add tukmuri seeds and cornflour drops.
  - Chill in refrigerator.
  - Serve chilled glasses and add a desert spoon vanilla icecreamor 1 teaspoon cream per glas of Falooda if desired.
    Make 8 glasses.

Goda Masala

500gms (8 C) coriander seeds
125gms (1C) cumin seeds
125gms (3 C) grated dried coconut
125gms (1C) sesame seeds
30gms (1/4 C) shah jeera
30gms (1/5 C) cloves
30gms (1/3 C) black cardamom
30gms (about 20) tejpatta
30gms (3/4 C) dagad phool
Using very little oil in a heavy skillet or pan, on medium heat, 
roast all spices separately till well browned. Grind individually. 
Mix till well combined. Pack pressing into glass jars, 
covering with a thin layer of salt on top (only if made in large quantities that need to be stored longer).

Gujarati Khaman


  • 1 cup rice
  • 1 cup urad dal
  • 1 cup yellow moong dal
  • 3 cups sour buttermilk
  • 2 green chillies crushed fine
  • 1/4 tsp - ginger grated fine
  • 1/2 tsp - soda bicarb
  • 2 tbsp - oil
  • 2-3 pinches red chilli powder
  • 1/2 tbsp - coriander finely chopped
  • Salt To Taste


  • Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
  • The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture.
  • Store in airtight container and use as required. Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl.
  • Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve soda-bi-carb in the oil. Add to butter.
  • Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6“ diam. greased plate.
  • Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
  • Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
  • Cut khaman into squares or diamonds and serve hot with coconut chutney.

Rajashthani Papad Ki Sabji


  • 2-3 medium sized papads
  • 1 tbsp curds
  • 1/2 tsp chilli powder
  • 1-2 pinches turmeric
  • 1-2 pinches asafoetida
  • 1/4 tsp cumin
  • 1/4 mustard seeds
  • 1 tbsp ghee
  • 1 tsp chopped coriander
  • Salt To Taste
  • 1 cup water


  • Crack the papads into 1 inch squares.
  • Heat ghee in a saucepan, add seeds.
  • Add asafoetida. Add chilli powder and curds at the same time. Stir till curds brown
  • Add turmeric, water and salt. Boil.
  • Add papads and coriander.
  • Boil for 3-4 minutes.
  • Serve papad ki sabzi hot with chappatis.
indian.txt · Last modified: 2020/08/10 02:35 (external edit)