Gourmet_Haven

Gajar ka halwa Ingredients: 1 kg carrot 200g milk powder 300ml whole milk 1/2 cup sugar 3 Tbsp ghee 2 Tbsp neutral oil 10 cashew nuts 10 almonds Method: Add the ghee and oil to a large pot/dish and let the ghee melt. Add in the length-wise chopped nuts and fry them till they get a very light golden shade and remove them from the pot. Add the shredded carrots and mix in the ghee and oil well. Keep stirring and cook for about 10-15 mins until a significant amount of the water has evaporated and it's reduced by half. Increase the heat for 2 mins and keep stirring. Then add the sugar, reduce the heat and cook for 10 mins or so until the sugar has melted well and it's all sticky with the carrots. Then add the milk, milk powder, stir well and cover and cook for 10-15 mins on low heat. Then remove the lid and cook for 10 mins until the milk has evaporated, the carrot is well cooked and everything is coming together well. Add the nuts after reserving some for garn

Digaag Qumbe Ingredients: 1 red bell pepper. 3 medium sized tomatoes (less sour variety). 3 small green chillies or 2 big. 6-7 florets of cauliflower. 2 medium potatoes. 3 onions. 2 green bell pepper. 8 green beans. 2 medium carrots. 5 cloves garlic. 1 piece of ginger. Cumin powder. Curry powder (African style).* Coriander powder. Red chilli powder. Turmeric powder. Cinnamon powder. Cardamom powder. 2 tsp ghee. 1 cup yoghurt. 1 can or 1 and 1/2 cups thick coconut milk. A handful of coriander leaves. Method: To a blender, add the roughly chopped bell pepper, green chillies, 1 tsp of red chilli powder and the chopped tomatoes. Blend to a fine puree and set aside. Boil the chopped veggies in a pressure cooker with some salt. Let the cooker naturally de-pressurize and drain the veggies, saving the liquid. To a large pot, add 1/4 to 1/2 cup of oil and add the chopped onions with some salt. Add the chopped garlic and the chopped green bell pepper once th

Chole/ Chickpea curry Ingredients : 1 and 1/2 cups chickpeas. 3 onions. 3 tomatoes. 2 green chillies.* Any veg oil. 1 tsp cumin powder. 2 tsp chole masala. 1/2 tsp turmeric powder. 1 tsp red chilli powder. 1/2 tsp garam masala. 1 tsp coriander powder. 1 Tbsp tea leaves.* 1 tsp asoefetida or hing powder. 1 tsp ginger garlic paste. Fresh coriander leaves. Method: - Start by rinsing and soaking your Chickpeas overnight. - The next day, add the drained chickpeas to a pressure cooker and add enough water and salt and pressure cook for about 5 whistles or so or until they're well cooked. - Grind your onions to a fine paste and add them to a large pot with 3 Tbsp of oil, 1 tsp of salt and cook off the liquid in it and let it brown a little bit. Then add the ginger garlic paste and cook for a min or so. - Once they're done add the tomato puree, 1 tsp of salt and cook off the entire liquid until it's jammy and sticking to base of the dish. - Then add

Gobi Manchurian: Ingredients: 1 whole Cauliflower. 1 large or 2 small onions. 2 green chillies. 1 medium sized green bell pepper. 6 cloves of garlic. 1/2 tsp of turmeric powder. 6 Tbsp of cornflour. 4 Tbsp of a.p flour. 1 tsp of red chilli powder. Vegetable oil. 1 and a 1/2 Tbsp of soy sauce. 1 Tbsp of ketchup. 2 tsp hot sauce. 1 tsp of MSG. 1 tsp of lightly roasted sesame seeds. 3 Tbsp of chopped spring onion greens. Method: Cut the cauliflower into bite sized pieces and wash thoroughly. To a pot, add 4 and a 1/2 cup of water with 2 Tbsp of salt and bring it to a boil. Before the water completely boils, add in the cauliflower florets and boil for 4 minutes or so. Turn off the flame, add 1/2 tsp of turmeric powder, stir it around, drain and rinse again. To a large bowl, add 3 Tbsp of cornflour,3 Tbsp of a.p flour, 1 tsp of salt and stir it in. Then stream water in little by little until you get a somewhat loose consistency. Add the cauliflower florets

Orange Cake: Ingredients: 2 oranges. 2 cups a.p flour. 1/2 tsp salt. 1 cup white granulated sugar. 2 tsp baking powder. 1 tsp baking soda. 2 eggs. 1/2 cup vegetable oil. Method: To a small plate, zest the 2 oranges, while making sure only a thin outer layer is zested and the white pith does not show as it is quite bitter in nature. Cut each piece of orange into 2 and remove the seeds, then remove the upper white part and repeat for all pieces of orange. To a large bowl, add the flour, salt, baking powder, baking soda and whisk well. To a blender, add the pieces of orange and blend to a paste. Add 1/3 cup of water and make a fine puree, of sorts. Then add the sugar and again blend for a min. Then add the eggs, orange extract and the oil and blend well but not for too long. Pour the wet ingredients to a large clean bowl. Add 1/2 of the dry ingredients and fold them till just combined. Then add the remaining dry ingredients and orange zest and again fold till

Ramen Ingredients : 2 packs of wai wai noodles or any other ramen noodles. 2 Tbsp sesame oil. 2 tsp soy sauce. 3 cloves of garlic. 1 small piece of ginger. 2 medium sized carrots. 1/3 cup celery stalk. 1 medium sized capsicum. A handful of spring onion. 2 Tbsp cornflour. 2 medium sized onions. A small handful of corn. 2 eggs. 2 Tbsp red chilli flakes. 3 tsp sesame seeds. Method: To a wok, add 2 Tbsp of neutral oil, the sliced onions and the chopped celery stalk with a pinch of salt, cook them off a little. Then add the minced garlic, ginger, chopped carrots and capsicum, a couple of pinches of salt and saute only until half cooked, they should have a bite to them. To 1 and a 1/2 cups of boiling water, add the noodles and let it cook for 2 minutes. Then remove the noodles and save the water. Boil 2 eggs for 8 minutes and let them rest in cold water. Then add the water you used for the noodles to a pit and bring it to a boil. In the meantime, to 1

Garlic bread Ingredients : 1 cup a.p flour. 8 cloves garlic. 1 and a 1/2 Tbsp dried yeast. A small bunch of fresh coriander leaves. 1/4 cup milk. 1/3 cup water. 2 tsp sugar. 2 tsp salt. 2 tsp pepper. 1 green chilli. 4 Tbsp olive oil. 1 stick of butter. 2 cubes of cheese. Oregano. Red chilli flakes. Red chilli powder. Garlic powder. Method : To a bowl of warm milk, add the yeast and sugar and stir well. Let rest for 15 mins or until it's nice and frothy. Make a fine paste with the garlic cloves and a little water. To a large bowl, add the flour, salt and pepper and combine till there are no lumps. Add 1/2 of the garlic paste and a little water. Knead a little bit and then add the yeast mixture. Knead until it forms a shaggy dough and then add 2 Tbsp of olive oil. Keep kneading for 15 minutes and the dough would have become smooth. Place it in an oiled dish, coat with 1 Tbsp of olive oil and cover the dish with cling film. Let rest for 1 and 1/2 ho

Choco chip banana muffins: Ingredients: Makes 12. 1 cup choco chips. 2 1/4 cup a.p flour. 1 Tbsp baking soda. 2 medium eggs. 1 1/2 tsp vanilla extract. 1 tsp baking Powder. 1/2 cup white sugar. 1/2 cup dark brown sugar. 1 tsp of salt. A pinch of cinnamon powder. 1 1/2 Tbsp cocoa powder. 2 very ripe bananas. 1/3 cup milk. 1/3 cup neutral oil. Method: To one large bowl, add the flour, baking powder, salt, baking soda, 3/4 cup choco chips, cinnamon powder, cocoa powder and stir well. To another large bowl, add the sugars and the oil. Whisk well until well incorporated and then add 2 whole eggs, mashed bananas and the vanilla extract. Add in the milk and beat well, then add 1/2 of the flour mixture and ONLY STIR UNTIL COMBINED! Then add the remaining flour and again only fold until combined! DO NOT OVER MIX! Cover the bowl with plastic wrap and place it in the fridge for 30 mins. In the meantime preheat your oven to 215 degree celcius and coat your muffin

Masala puri Ingredients: 3 small potatoes. 1 1/3 cup of chickpeas. 2 medium sized onions. 3 medium sized tomatoes. 4 cloves of garlic. One small piece of ginger.  4 Tbsp neutral oil. 2 Tbsp ghee. 1 Tbsp cumin seeds. 1 tsp turmeric powder. 2 Tbsp red chilli powder. 1 tsp cumin powder. 1 tsp Garam masala. 2 Tbsp coriander powder. 1 tsp pav bhaji masala. Juice of 1/2 a lime. Fresh coriander leaves. 8-10 puris. 2 Tbsp green Coriander chutney. 2 Tbsp tamarind date chutney. 1 tsp amchur powder. 1 tsp chaat masala. 2 green chillies. 3 Tbsp of yoghurt. Method: Soak the chickpeas covered in water overnight. Boil the potatoes and let the pressure cooker naturally de-pressurize. In another pressure cooker cook the soaked chickpeas for 4 whistles or so and let the pressure cooker naturally de-pressurize. To a wok, add 2 Tbsp of oil, 2 roughly chopped onions and a pinch of salt. Sweat them out and let them turn golden brown. Add the finely chopped ginger and

Dahi Vada Ingredients : Store bought 8 small Vadas (ulundhu vada works best!) 1 cup full fat Yoghurt. 2 Tbsp sugar. 1 tsp salt. Black salt. Red chilli powder. Chat masala. Ajwain. Green chutney. Tamarind chutney. Method: This method will result in crunchy, crispy Vadas! For soft vadas: Soak all the Vadas in warm water for about 1 hour and then use! To a large bowl, add the yoghurt, sugar, 1 tsp of salt and stir well. If it's too thick add 1/4 cup of water and sir until completely smooth! Pour the yoghurt after removing 1/3 cup of it onto a plate and level it. Place the Vadas leaving a little gap. Pour the remaining yoghurt on the vadas. Dollop green chutney and sweet and sour tamarind chutney all over. Sprinkle chat masala, Ajwain, red chilly powder and some black salt.

Idli Dahi Chat Ingredients: 8-9 idlis. 9 puris. 2 medium sized tomatoes. 1 large onion. 2 green chillies. A handful of roasted peanuts. 3/4 cup of yoghurt/curd. Neutral oil. Ghee/ butter. 3 Tbsp Green Coriander chutney (recipe given at the end). 3 Tbsp Tamarind date chutney (recipe given at the end). Sev. Boondi. 3 Tbsp mustard seeds. Curry leaves/ curry leaf powder. Black salt. Red chilli powder. Amchur powder. Chat masala. Fresh coriander leaves. Method: Note: I just pan fried the idlis but for added crunch you could deep fry them (highly recommended!) Once they're golden you could add them to a pan with mustard seeds and curry leaves! To a large non-stick pan, add 3 Tbsp of neutral oil and 1 Tbsp of ghee or butter. Let the ghee melt, then add 2 Tbsp mustard seeds and let them pop. Then add curry leaves or curry leaf powder. After a minute or so add the chopped idlis (chop each idli into 8 bite sized pieces or so). Keep the flame low to medi

Raw mango chat Ingredients: 1 raw mango.  1 medium sized onion. 1 green chilli. 1 cup puffed rice. 6 Tbsp Sev. 4 Tbsp peanuts. 2 Tbsp boondi. 1 tsp Chaat masala. Black salt to taste. 3 tsp Red chilli powder. 3 tsp Green coriander chutney. 3 tsp Tamarind date chutney. Method: Mix all the dry ingredients to a large bowl. Stir in all the wet ingredients just before you eat!  Green chutney Ingredients: A bunch of coriander leaves. Mint leaves 1/2 the quantity of green chutney. 2 tsp gram dhal. 1/2 a lime. A pinch of sugar. 2 cloves of garlic. 1 tsp cumin powder. 1 tsp cumin seeds. Salt. Black salt. Method: Blend everything to a fine paste. Add water as required. Taste for salt. Add more gram if it's too liquidy and more water if it's too thick. Tamarind date chutney Ingredients: 200 gm unseeded dates. 2 Tbsp jaggery or brown sugar. 2 lime sized balls of dried tamarind. 1 cup of water. A pinch of salt. 1/2 t

Recipe for green Coriander chutney and Tamarind Date Chutney are attached in the end along with Tips and Tricks to make your Sev Puri better! Sev Puri: Ingredients: Puris. 2 boiled potatoes. 1 onion. 1 tomato. Fresh coriander leaves. Sev. Chaat masala. Red chilli powder. Amchur powder. Black salt. Green Coriander chutney (recipe attached in the end). Tamarind date chutney (recipe attached in the end). Hot sauce (not necessary). Boondi (not necessary). Method: Mash the potatoes well and add black salt and a little boondi if you like. Break medium sized holes in some puris. Add a little of the mashed potatoes, a sprinkle of finely chopped onions and a few chopped pieces of tomato. Then add 1 tsp of green chutney and 1 tsp of tamarind chutney. Sprinkle chaat masala, amchur powder, red Chilli powder and black salt.  Sprinkle Sev generously and garnish with chopped coriander leaves. Green chutney Ingredients: A bunch of coriander leaves. Mint leaves 1/2

Recipe for the green coriander chutney and Tamarind Date chutney attached in the end! Pani Puri Ingredients: Puris. 1 litre water. 3 boiled potatoes. 6 Tbsp green chutney (Recipe below). 2 Tbsp tamarind date chutney (Recipe below). 2 tsp amchur powder. Black salt. 1 and a 1/2 Tbsp Pani Puri masala. 2 tsp roasted cumin powder. 1 tsp of black pepper powder. 1 and a 1/2 tsp Red chilli powder. 2 Tbsp of boondi + extra. Method: Mash the potatoes in a large bowl and add black salt and a little white salt. Add 1 tsp cumin powder, 1/2 tsp Red chilli powder an mash well. Add extra boondi. To room temperature water add the green chutney, tamarind date chutney and stir well. Then add black salt to taste, little at a time. Once the salt quantity is right add all the masalas: Pani Puri masala, 1 tsp cumin powder, amchur powder, black pepper powder, 1 tsp red chilli powder and stir well. Taste it and then add the boondi on top. Fill the puris with the potatoes and sco

Recipe for green Coriander chutney and Tamarind Date Chutney attached in the end!  Dahi puri: Ingredients: 6 puris. 6 Tbsp of curd. Boiled potatoes. Sev. Tamarind date chutney. Green Coriander chutney. Hot sauce *not necessary. 1 medium sized onion. Chopped fresh cilantro. Chaat masala. Black salt. Amchur powder. Red chilli powder. Method: Mash your potatoes and add some salt and a little black salt. Break a medium sized hole on all the puris and place them on a plate. Add 1 tsp worth of boiled mashed potatoes and a sprinkle of finely chopped onions. Fill the remaining of the puri with curd almost to the brim. Add a few drops of all the chutneys, and generously sprinkle Sev all around. Place a small dollop of curd on top of each puri. Sprinkle, chaat masala, red chilli powder, some black salt, amchur powder and garnish with fresh coriander leaves. Green chutney Ingredients: A bunch of coriander leaves. Mint leaves 1/2 the quantity of green chutney.

Recipe for green coriander chutney and Tamarind Date Chutney attached in the end! BHEL Puri: Ingredients: 2 cups puffed rice. 1 medium sized tomato. 1 medium sized onion. 1 green chilli. A small piece of raw mango. 1 medium sized potato(boiled). A handful of roasted peanuts. 2 hand fulls of sev or mixture. 1/2 tsp Black salt. 4 puris. 2 Tbsp of green coriander chutney. 2 Tbsp tamarind date chutney. 2 tsp amchur powder. 2 tsp chat masala/ panipuri masala. 1 tsp turmeric powder. 1 Tbsp red chilli powder. 1/2 Tbsp coriander powder. Method: To a large bowl add all the dry ingredients: Puffed rice, sev, peanuts, crushed puris, all the masalas and powders. Once you're ready to serve add the finely chopped onion and tomato. Then add the chutneys and stir well. Serve it soon after its mixed or the puffed rice will shrink. Green chutney Ingredients: A bunch of coriander leaves. Mint leaves 1/2 the quantity of green chutney. 2 tsp gram dhal. 1/2 a li

Recipe for green chutney attached in the end! MIRCHI Pav: Ingredients: 5 big green chillies. 5 pav buns. 1/2 cup chickpea flour/ besan. 1/3 cup water. 2 Tbsp Imli/ tamarind chutney. 2 tsp cumin seeds. 2 tsp Red chilli powder. 1/2 tsp salt. 1 tsp Ajwain. 1/2 pinch baking soda. Coriander chutney. Method: To a bowl add the chickpea flour and slowly add water while continuously stirring. Use about 1/4 cup to 1/3 cup of water. Make sure there are no lumps and it's a pourable consistency. Then add salt, ajwain and red chilli powder and stir till combined. Let rest for 10-20 mins. Mix the tamarind chutney and the cumin seeds in a bowl. Slit the green chillies only on one side in such a way that the bottom remains attached. De-seed the chillies and using a spoon add a few drops of the tamarind chutney and coat it well only on the insides. To the chickpea batter add the baking soda and stir well. Coat the chillies with the batter well and fry in hot oil till

Recipe for pav bhaji masala and Tips and Tricks to make your Pav Bhaji better are attached in the end! Pav Bhaji: Ingredients: 8 pav. 1 carrot. 3 medium onions. 2 medium potatoes. 1/2 cup of peas. 5 green beans. 1/2 beetroot. 1 capsicum. 2 green chillies. 1 clove of garlic. 1 Tbsp of cumin/jeera. 2 tsp ginger garlic paste. 2 Tbsp of pav bhaji masala. 1 Tbsp of red chilli powder. 1 Tbsp of coriander powder. 1/2 tsp cumin powder. 1/2 tsp turmeric powder. Fresh coriander leaves. 1-2 Tbsp Kasuri methi. 4 Tbsp vegetable oil. 5 Tbsp of butter. 1 lemon. Extra chopped onions if you like. Method: To a pressure cooker, add 1 Tbsp of oil, 1 Tbsp of butter and let the butter melt. Add the cumin seeds and saute until golden, and then add 1 Tbsp of pav bhaji masala and stir around. Then add the chopped tomatoes, beans, carrot, potatoes, beetroot, peas, required salt and saute for 2 mins. Add 1 and 1/4 cup of water, cover it and pressure cook for 3 whistles or so

Ingredients: 1 3/4 cups a.p flour. 1/2 tsp baking soda. 1 tsp baking powder. 1/2 tsp salt. 3/4 cup Granulated Sugar. 2 eggs. 1/2 cup of Oil. 1/3 cup of Tinned pineapple liquid/pineapple juice. 1 cup chopped pineapple. Method: To a large bowl, add the oil, sugar, salt and whisk until creamy. Add the eggs and whisk again. Then add the tinned liquid and whisk. Sift the flour, baking soda, baking powder, salt in two batches and stir until there are only a few lumps left. Add more flour if it's too wet or more pineapple juice if it's too dry. Add the chopped pineapple and stir again. Pour it into a well greased baking dish,  lined with a piece of parchment paper on the bottom. Bake at 170 degree celcius for 30-40 mins or until golden brown on the top and a toothpick comes out clean. Let it completely cool and you can either sift powdered sugar on the top or coat it with some whipped cream and place chopped up pineapple on the top.