Suhali – Mandeep

Sweet and savory crackers

Ingredients–
 Refined flour – 3 kg  Coriander seeds roasted & crushed –
 Rice flour – 50 gms 50 gms
 Ground nut oil – 1 ½ kg  Cumin seeds – 50 gms
 Sugar – 500 gms  Carom seeds – 50 gms
 Salt – 500 gms  Cardamom powder – 10 gms
 Black pepper – 50 gms  Mace powder – 10 gms
 Red chilly powder – 50 gms  Oil to fry
Process:
 Divide the flour in two parts
 Add rice flour to both of them
 Make sugar syrup with water
 To one part of flour add ½ the ground nut oil and salt, pepper, red chilly, coriander
seeds, carom seeds and cumin seeds.
 Knead the dough in a tight pliability and add water if required.
 To the other part add remaining groundnut oil, sugar syrup, cardamom powder and a
little salt.
 Knead dough again with a tight pliability.
 Roll the dough and do over as in puff pastry.
 Roll flat after repeating the process for around 20 times.
 Cut with pizza cutter or knife in diamond shape and score with fork.
 Deep fry the bits and drain over paper towel when crisp.
 Serve both the sohalies separately as a savory snack.
 Jal zeera – Rajinder
(An appetizing drink)
Ingredients:
2 lemon size balls of imli (tamarind)
3 glasses water
2 tbsp safed zeera (cumin seeds), slightly roasted and ground.
1 tsp rock salt powder red chilli powder to taste
15-20 crushed hara pudina (mint leaves)
Method
1. Wash and soak the imli in water and add all the ingredients to it.
2. Let it soak for about 30 minutes.
3. Mash the soaked imli with your hands and strain through a soup strainer.
4. Adjust rock salt, sugar and chilli powder to you taste and add more water if
required.
5. Chill it.
6. Garnish with hara pudina and pour over ice cubes.
 Kanji vada – Mandeep
Ingredients:
1kg Urad Daal
10 gms of Asafetida (Hing)
200 gms rai
Oil to fry
Salt or to taste
Red Chili Powder
Oil for deep frying

How to make kanji vada:

• For vada :

• Clean, wash and soak the daal overnight.

• Grind it into smooth paste.

• Add salt to taste and whisk it very well so that the mixture is fluffy.

• Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown on a moderate heat.

• Take care not to make the vadas too thick.

• For Kanji :

• Heat tawa (griddle) and put hing on it.

• Take an earthenware pot (matka), and as soon as the hing emits an aroma (smoke), turn the
pot upside down on the tawa to soak up the smell.

• Now fill the pot with warm water and rai, salt and chili powder, mix well..

• Add the fried vadas to it.

• Cover the mouth of the pot tightly with muslin / cheese colth.

• Keep the pot in sunlight for 7-8 days.

 • Take care to keep inside in a warm place at night.

• After 8 days it tastes sour (khatta) it is ready to be served.

Lassi – Roseleen
Ingredients
• 1 3/4 cups plain yogurt

• 6 cubes ice, crushed

• 1 1/2 cups ice water

• 2 teaspoons white sugar

• 1 pinch salt

Directions

1. In a blender, blend the yogurt, ice, water, sugar and salt until mixture becomes frothy.
Pour mixture over ice cubes in tall glasses.
 Mathha – Salted – Mandeep
Ingredients

• yogurt 3 kg
• handful chopped coriander leaves
• 1/2 tsp cumin powder
• 1/4 black salt powder
• salt to taste
• 1/4 black pepper powder
• 1/2 cup bundi
Tempering
• asafoetida
• cumin seeds
• red chilly whole 50 gms
• ginger-garlic paste
• charcoal 1 no
• mustard oil
• curry leaves

Directions
1. Beat yogurt in one bowl & add 3 cups of water in it.
2. Now add all ingredients in it except bundi & mix it well.
3. prepare tempering
4. put in mathha and give dhungar for 15 minutes
5. Refrigerate it for half an hour.
6. Before serving add bundi & then serve it.
 Rajasthani Chhachh – Roseleen
Ingredients

1 cup curd (Dahi)

1 cup water
1 1/2 tablespoons mint leaves (dried, crushed)
1 teaspoon cumin seed powder
1 teaspoon rock salt (kala namak)
salt to taste
3-4 fresh mint leaves for garnish

Preparation method

1. In a large jug, blend curd with water. Mix well so there are no lumps.
2. Add in the rest of the ingredients. Serve chilled.
3. Garnish it with fresh mint leaves before serving.
 Kachori – Rajinder
Ingredients To Prepare Pyaz ki Kachori

For the Dough:

1.2 cups Maida (Plain Flour)

2.1/4 cup melted Ghee
3.1/2 tsp Salt

For the Filling:

1.2 cups finely chopped Onions

2.1 tsp Kalonji (Nigella Seeds)
3.2 tsp Saunf (Fennel Seeds)
4.2 Bay Leaves
5.1/2 tsp finely chopped Green Chillies
6.2 tblsp Besan (Bengal Gram Flour)
7.2 tsp Dhania Powder (Coriander)
8.2 tsp Chilli Powder
9.1 tsp Garam Masala
10. 3 tblsp Chopped Coriander
11. 2 tblsp Oil
12. Salt to taste

How to make Pyaz ki Kachori

1.To prepare the dough combine all the ingredients in a bowl and knead
into a semi soft dough using water. Keep it for 5 – 7 minutes.
2.Divide the dough into 12 equal parts and keep them covered under a
wet muslin cloth.
3.For the onion filling heat oil in a pan.
4.Add the kalonji, saunf, bay leaves, green chillies and onions and saute
till the onions turn light brownin color.
5.Add the besan, coriander powder, chilli powder, garam masala and salt
and saute for 2-3 minutes.
6.Add the chopped coriander and mix well.
7.Remove the bay leaves.
8.Allow the mixture to cool completely.
9.Divide into 12 equal parts and keep aside. To make kachoris roll out
each portion of the dough into a 2 inch diameter circle.
10. Place one portion of the filling in the centre of the rolled
dough.
11. Surround the filling with the dough by slowly streching it over
the filling.
12. Seal the ends tightly and remove excess dough.
13. Roll each filled portion into a 2 1/2 inch diameter circle taking
care to ensure that the filling does not spill out.
14. Gently press the centre of the kachori with your thumb.
15. Repeat with the remaining dough and filling.
16. Deep fry the kachoris in hot oil over a slow flame till fgolden
brown.
17. The kachoris should puff up like puris.
18. These kachoris take a long time to be cooked in the inside too.
19. Serve hot with tamarind chutney and hari chutney.
 Mawa kachori – Rajinder
Ingredients To Prepare Mawa Kachori

1.1 cup plain flour (maida)

2.1/2 cup mawa
3.ghee or oil for deep frying
4. 1 tbsp salt

For Filling:

5.1 tbsp grated almond and pista

6.1 tbsp cardamom powder
7.1/2 tbsp cinnamon (Dalchini) powder
8.1 cup sugar
9.1 cup water for syrup

Preparation Method of Mawa Kachori

1.Take plain flour and add a pinch of salt and 1 Tbs ghee or oil. Knead
into a firm dough using enough water.
2. Use enopugh water and knead well for about 5 minutes to make a firm
dough. Divide the dough into 10 equal balls and keep aside by coverfing
with a damp muslin cloth for 15 minutes.

Procedure for Kachori:

1.Roll one ball to a size of about 3 inch diameter roti. Place 2 tsp of
filling stuff at its center. Dampen the edge of the roti with water and hold
at 4-5 points at its rim, bringing close at the center. Press the points
tightly so that the filling is sealed inside. Press this ball with your palm
gently. Repeat with other balls.
2.Bake or deep fry all the balls and keep aside to cool.
3.Prepare a chasni syrup of 2 threads by dissolving 1 cup sugar in 1 cup
water
 4.Make a hole of size 1 cm at the top center of each kachori and pour
approximately 2 tsp of the chasni into it. Pour some chasni outside on
the kachori also

Mirchi Bada – Mandeep

Ingredients To Prepare

1.green chili 16 nos.

2.Boiled potatoes 500 gms
3.Red chili powder 1 tbsp.
4.Garam masala 1 tbsp
5.Chaat masala 1 tbsp.
6.Chopped green coriander 1 tbsp.
7.Salt As per taste
8.Gram flour 200 gms.
9.Baking powder 1 tbsp.
10. Red chili powder 1 tbsp.
11. Oil for deep frying
12. Salt To taste

Preparation Method of Mirchi Vada

1.Slit green chilies and remove the seeds.

2.Peel and grate boiled potatoes and add red chili powder, Garam Masala
Powder, chaat masala, green coriander and salt. Mash and mix well.
3.Divide this into 16 equal portions.
4.Stuff a little of this mixture into the green chilies and also cover the
chilies with this potato mixture.
5.Now prepare a thick batter using gram flour, baking powder, red chili
powder, salt and about 1 cup of water.
6.Keep the batter for about 10 minutes.
7.Heat oil in a Kadhai to a moderate temperature.
8.Dip stuffed green chilies into the gram flour batter and deep fry until
golden brown.
 Dhokla – Mandeep
Ingredients:

350gms Gram flour (Besan)

1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Preparation:

• In a bowl add gram flour (besan), Curd and water.

• Mix well and make a smooth batter. The batter should be of thick consistency.

• Add salt and set aside for 4 hours covered with a lid.

• Take the ginger and green chili paste and add to the batter. Also add turmeric powder and
mix well.

• Keep the steamer or cooker ready on gas.

• Grease a baking dish (it should fit in the steamer or cooker).

• Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.

• Add this to the batter and mix well.

 • Pour the batter into the greased pan and steam for 10-12 minutes or till done.

• Cool for sometime and cut into big cubes.

• Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter.
Remove and pour it over dhoklas.

• Garnish the besan dhokla with coriander and slited green chilies.

• Serve with hari chutney.

Khandvi – Mandeep
Ingredients:

1/2 cup gms flour (besan)

1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
1 tbsp Oil

For seasoning:

2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

Preparation:

• Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.

• Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw,
stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.

• Spread as thin as possible with the back of a large flat spoon. Use circular outward
movements as for dosas.
 • When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.

• Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.

• Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.

• Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

Ragra Pattie – Mandeep

Ingredien
To make the pattie:
3 Potato (Aloo)
1/4 tblsp Coriander Leaves (Dhania Patta)
1/2 tblsp Garam Masala
1/4 tblsp Cumin Seed (Jeera)
1/4 tblsp Turmeric (Haldi)
Bread crumbs
Oil
To make ragada:
1 tblsp Chaat Masala Powder
1/2 tblsp Ginger Garlic Paste
Chickpeas (brown) (Chana)
1/4 tblsp Baking Soda
4 tblsp Oil
1/4 cup Curd (Dahi)
1 Onion (Pyaj)
1 Tomato (Tamatar)
1/2 tblsp Garam Masala
1/4 tblsp Turmeric (Haldi)
1/2 tblsp Red chili pepper (Lal Mirchi)
Coriander Leaves

How to make ragada patties:

• Boil, peel and mash the potatoes well.

• Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder,
turmeric powder and salt.

• Mix and knead well into a dough.

• Now, add the bread crumbs and knead well.

• Divide the dough into balls.

• Press each ball with hand so that it would make into a round patty.

• Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.

• Take out the patties from the oil and put them into a bowl with tissue paper to drain the
excess oil.

• To prepare the ragada:

• Wash and soak channa for about 6 - 8 hours.

• Boil channa with baking soda in pressure cooker till soft.

• Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.

• Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red
chilli powder and fry for 30 seconds.

• Now add tomatoes and salt.

• Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.

• Now, add the boiled peas, enough water, curd and mix well.

• Cover and cook on medium heat for 3-4 minutes.

• To serve pattie ragada:

• Prepare tamarind chutney and mint chutney.

• Take the serving plate, put two cutlets in the plate.

• Pour the ragada on the cutlets.

• Sprinkle chopped onions and coriander leaves.

• Sprinkle a pinch of chat masala powder and serve hot.

 Raj Kachori - Mandeep

INGREDIENTS FOR MAKING KACHORI

Suji 200 gms

Atta 50 gms
Oil for frying

METHOD FOR MAKING KACHORI

Make a stiff dough of Suji and Atta with water. Divide into 15 equal parts, roll into rotis
and fry on medium flame. They must be puffed up. After they cool down, ensure that they
are not soft. If they are, fry again. Keep aside.

INGREDIENTS FOR FILLING

Curd (beaten) 500 gms Onions (chopped) 2

Masala Chhole 1-1/2 cup Urad Dal ke vade (bhalle)-small 15
Tamarind Chutney 1-1/2 cup Maide ki Papdi 30-40
Sprouts (boiled) 1-1/2 cup Bhujia (sev) 100 gms
Boiled Potatoes (chopped) 4 Coriander Leaves (chopped) 1 cup
Roasted Dhaniya Powder 2 tsp Chat Masala 2 tsp
Roasted Jeera Powder 2 tsp Garam Masala 1 tsp
Plain Salt and Rock Salt 1 tsp each Red chilly powder 1 tsp

METHOD FOR SERVING

Take one kachori in serving plate. Make a big hole in the centre. Fill with vada (bhalla),
crushed papdi (2-3), one tbsp of chhole, one tbsp of sprouts, some potatoes and onions.
Pour two tbsp of curd and one tbsp of tamarind chutney. Sprinkle all the masala to taste.
Garnish with bhujia and coriander leaves.

NOTE
For a richer taste, you can also add pomegranate seeds, grapes and chopped pineapple.

MOONG DAAL KA CHILLA – Rajinder

INGREDIENTS
1 cup moong daal
1\2 tsp red chilli powder
1\2 tsp dhania powder
salt according to taste
METHOD
1. Soak moong daal overnight. In the morning grind and add red chilli, dhania powder
add salt.

2. Now batter is ready. Heat a little oil on a tava, put the batter on the tava and spread it
like a dosa. You can put down stuffing of your choice also.

3. Flip over after a minute, and cook for another minute.

Eat with sauce or aloo ki sabji.
Mag ni Dal ni Khichdi – Rajinder
1 cup(s) split yellow gram (yellow moong dal)
1 cup(s) rice
1 teaspoon(s) cumin seeds
½ teaspoon(s) each of asafoetida and turmeric powder
1"piece ginger finely chopped
1"stick cinnamon
2 green chilli(es) chopped
8 whole black peppercorns
2 tablespoon(s) ghee (clarified butter)
5 cups water
salt to taste

1. Wash and soak the split yellow gram and rice together for 15 minutes. Drain.
Heat the water in a vessel till very hot. Keep aside.
2. Heat the ghee (clarified butter) in a large heavy bottomed vessel till it is very hot.
Add the cumin seeds and let them splutter. Now add the chopped ginger, green
chilli(es), cinnamon, peppercorns, asafoetida and turmeric powder. Stir fry on
medium / low level for about 2 minute(s).
3. Now, add the split yellow gram, rice and salt. Mix well. Add the hot water to this
and bring to a boil. Cover and keep on low heat for 25 minutes or till the mixture
is slightly mushy.

NOTE: Khichdi is traditionally cooked in a pressure cooker which is much faster.

If you happen to have one, in the last step after adding all the ingredients, cover
and bring to maximum pressure on high heat. Pressure cook on high heat for 4
whistles. Put off the flame and set aside till all the steam escapes.
 Gujarati Kadhi – Rajinder

2 tablespoon(s) bengal gram flour (besan)

2 cup(s) yoghurt, preferably sour
4 cups water
2 teaspoon(s) grated ginger
2 green chilli(es) slit or chopped fine
2 teaspoon(s) sugar or to taste
1 teaspoon(s) each of mustard seeds and cumin seeds
½ teaspoon(s) each of asafoetida and turmeric powders
2 tablespoon(s) ghee (clarified butter)
1 red chilli(es) broken into pieces
4 curry leaves (kadi patta)
salt to taste
finely chopped coriander leaves to garnish

1. Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps
are formed. Add the grated ginger, slit / chopped green chilli(es), curry leaves,
sugar and salt. Keep on low flame for 5 minutes or till the mixture comes to a
boil. Keep simmering.
2. For the tempering, heat the ghee (clarified butter) in a pan for 2 minute(s). Add
the mustard seeds and the cumin seeds. Let them crackle. Now, add the
asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few
seconds.
3. Add the tempering to the gram flour gravy and stir occasionally whilst simmering
on very low heat for 4 minutes.
Garnish with finely chopped coriander leaves before serving.
 Ambari Biryani – Rajinder
Ingredients: - 2 cups cooked basmati rice, 1 medium sized raw mango, 2 red chillies,
few curry leaves, 2 green chillies, 1 tablespoon Bengal gram, 1 tablespoon black gram,
1 pinch turmeric, 1 pinch mustard seeds, 2 tablespoons ghee and salt to taste.

Preparation time : - 7 minutes Serves : - 2

HOW TO PREPARE: - Grate the mango. Finely chop the green chillies. Take a frying
pan and add the ghee. Heat it up well and then add the mustard seeds and let it
crackle. Then add the red chillies and the curry leaves and let it splutter. Sauté briefly
and add the green chillies, Bengal gram and black gram. Sauté at regular intervals till
the ingredients turn golden brown. Now add the grated mangoes and salt to taste. Mix
it well and cook for five minutes. Turn of the flame and add the cooked rice. Stir well
and serve hot.
 ATTE KA MALPUA – Rajinder

Ingredients

1 cup coarsely ground whole wheat flour (gehun ka atta)

½ cup sugar
1 tablespoon fennel seeds (saunf)
10 peppercorns, crushed
¼ cup curds, beaten
½ cup milk
ghee for deep frying

Method
1.Combine all the ingredients in a bowl and add approx. 1½ cups of warm water. Mix well to
make a smooth batter. Leave aside for 45 minutes.

2.Heat ghee in a shallow kadhai (the ghee should be approximately 25 mm. (1") deep).

3.Pour a spoonful of the batter into the hot ghee and deep fry over a medium flame. Cook on both
sides till the malpua is golden brown.

4.Drain on absorbent paper.

5.Repeat steps 3 and 4 for the remaining batter.

6.Serve hot with achaar.

 Chana daal parantha – Rajinder
Ingredients:
Maida 500 gms
Salt & Red chilly powder to taste
200 gms Oil
1/2 tsp Dhaniya powder
250 gms Chana dal
1/2 tsp Garam masala

How to make chana daal paratha:

• Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for 6
hours.
• Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas.
• Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi. Add dal paste and roast
it for 3-4 minutes.
• Add all the masala powder. When it cools down stuff this paste into maida balls. The
paranthas should be as thin as a papad.
• Make soft paranthas an hour before serving. Serve chana dal paratha with aloo dum , raita
and chutney.
 Lahsun ki chutney – Rajinder
Ingredients:
2 heads of garlic, peeled and cloved
6-8 tbsp red chili powder
1/4 tsp fennel seeds, toasted and ground
1 Juice Lemon
Salt To Taste
Preparation:
• Grind all the ingredients in a blender using very little water.
• Chill before serving.
• Keep in an airtight container, keeps for a couple of days.
 Kheer – Roseleen

Ingredients

• 1/4th cup Long grain Rice (washed and drained)

• 4-5 cups Milk
• 2-3 Cardamom Seeds (crushed)
• 2 tbsp. Almonds (blanched silvered)
• A pinch of Saffron Threads, soaked in a little hot milk
• 1 tbsp Pistachio Nuts (skinned & chopped)
• 1 tbsp Raisins (optional)
• 2-3tbsp Sugar

Method

• Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is
soft and the grains are starting to break up.
• Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
• Add the sugar and stir until completely dissolved.
• Remove from heat and serve either warm or chilled.
 Kesri Bhaat – Rajinder
Ingredients:
1 tblsp cashewnuts
1 tblsp raisins
saffron few strands
1 cup basmati rice
1/2 tsp green cardamom powder
1 tblsp pure ghee
1/2 cup sugar
25 gms sugar crystals
How to make kesari bhaat :
• Soak rice for half an hour.
• Heat up ghee in a pan, fry raisins and cashewnuts, remove and keep aside.
• In the same ghee mix in rice and stir fry till rice starts separating.
• Dissolve saffron in warm water and keep aside.
• Mix in 11/2 cup of boiling water to the rice and mix in saffron water and let it cook.
• When half done mix in sugar and continue to stir fry till all the water has been absorbed and
the rice is cooked.
• Finally mix in the cardamom powder and decorate it with fried dry fruits and sugar crystals.
• Serve hot.
 Mawa Bati – Rajinder
Ingredients To Preparae Mawa bati

1. 1 cup plain flour (maida)

2. 1/2 cup mawa
3. ghee or oil for deep frying
4. 1 tbsp salt

For Filling:

5. 1 tbsp grated almond and pista

6. 1 tbsp cardamom powder
7. 1/2 tbsp cinnamon (Dalchini) powder
8. 1 cup sugar
9. 1 cup water for syrup

Preparation Method of Mawa bati

1. Take plain flour and add a pinch of salt and 1 Tbs ghee or oil. Knead
into a firm dough using enough water.
2. Use enopugh water and knead well for about 5 minutes to make a firm
dough. Divide the dough into 10 equal balls and keep aside by coverfing
with a damp muslin cloth for 15 minutes.
 Procedure:

1. Roll one ball to a size of about 3 inch diameter roti. Place 2 tsp of
filling stuff at its center. Dampen the edge of the roti with water and hold
at 4-5 points at its rim, bringing close at the center. Press the points
tightly so that the filling is sealed inside. Press this ball with your palm
gently. Repeat with other balls.
2. Bake or deep fry all the balls and keep aside to cool.
3. Prepare a chasni syrup of 2 threads by dissolving 1 cup sugar in 1 cup
water
4. Make a hole of size 1 cm at the top center of each bati and pour
approximately 2 tsp of the chasni into it. Pour some chasni outside on the
bati also

Amra Khand – Mandeep

Ingredients: sugar powder, curd-3kg, muslin cloth, salt, 1 kg ripe mangoes-pureed

Procedure: Mix all ingredients. Hang in a muslin bag till water drains out. Serve chilled.
 PAPAD KA SHAAK RECIPE – Mandeep

Ingredients:

1/2 cup plain boondi

1/2 red chilli powder
2 -3 red chillies whole
1 tsp coriander powder
1 tblsp bengal gram flour (besan)
1 tsp garam masala powder
3 tblsp oil
2 big size papads
1/4 tsp turmeric powder
a pinch asafietuda
1/4 tsp cumin seeds
1 cup yogurt (sour)

How to make papad ka shaak :

• Roast papads and break into medium sized pieces.
• Whisk everything the yogurt, besan and 1 cup of water.
• Soak papads pieces and boondi in 2 cup hot water for 2-3 minutes.
• Strain and keep aside.
• Heat up oil.
• Mix in cumin seeds.
• When they begin to crackle, mix in asafoetida and broken red chillies.
• Fry for a minute or so.
• Mix in red chilly powder and beaten yogurt.
• Mix in rest of the masalas and stir continuously.
• As it begins to boil, mix in the papad and boondi.
• Boil for a couple of minutes and decorate with cut coriander leaves.
• Serve hot.

Ingredients required

MR.RAJINDER

INGREDIENT REQUIREMENT
 1. MAIDA 5 KG
2. SALT 2 KG
3. SAUNF 150 GMS
4. RED CHILLY 300 GMS
POWDER 500 GMS
5. BESAN 100 GMS
6. DHANIA POWDER 150 GMS
7. ZEERA 100 GMS
8. HALDI 500 GMS
9. KALA NAMAK 100 GMS
10. GARAM MASALA 50 GMS
11. KASOORI METHI 2 KG
12. SUGAR 250 GMS
13. GUR 20 GMS
14. ILAICHI 250 GMS
15. IMLI 100 GMS
16. WHOLE RED 3 KG
CHILLY 3 LTR
17. RICE 500 GMS
18. OIL 25 GMS
19. DESI GHEE 30 PCS
20. HING 2 KG
21. TEZ PATTA 50 GMS
22. MOONG DHULI 1 KG
23. RAI 100 GMS
24. ATTA 100GMS
25. BLACK PEPPER – 250 GMS
WHOLE 250 GMS
26. BLACK PEPPER 250 GMS
POWDER 02 PKTS
27. CHANA DAL 1 BOTTLE
28. KAJU 20 GMS
29. KISHMISH 01 PKT
30. JAL ZEERA POWDER 20 GMS
31. LEMONEEZ 1 NO.
32. DALCHINI 50 GMS
33. CHAAT MASALA
34. MITHA SODA
35. BAKING POWDER
36. METHI DANA

VEGETABLES AND MILK

PRODUCTS

1. MILK
2. CURD
3. BUTTER
4. PANEER
5. VERKA LASSI 01 LTR
6. KHOYA 2 KG
7. ALOO 100 GMS
8. PYAZ 250 GMS
9. TAMATAR 2 LTR
10. ADRAK 1 KG
 11. NIMBU
12. HARI MIRCH
13. HARA DHANIA
14. PODINA
15. KACHCHE AAM
16. LEHSUN

REQUIRED
UTENSILS
MR MANDEEP

1. MAIDA 3 KG
2. SALT 2 KG
3. SAUNF 50 GMS
4. RED CHILLY POWDER 100 GMS
5. BESAN 500 GMS
6. DHANIA POWDER 100 GMS
7. ZEERA 100 GMS
8. HALDI 100 GMS
9. KALA NAMAK 500 GMS
10. GARAM MASALA 100 GMS
11. PEELI MIRCH POWDER 150 GMS
12. SUGAR 2 KG
13. GUR 250 GMS
14. ILAICHI POWDER 20 GMS
15. IMLI 250 GMS
16. WHOLE RED CHILLY 100 GMS
17. OIL 3 LTR
18. MUSTARD OIL 250 GMS
19. HING 40 GMS
20. TEZ PATTA 30 PCS
21. GITS VADA MIX 2 PKT
22. BARIK RAI 250 GMS
23. BLACK PEPPER – WHOLE 100 GMS
24. ARHAR DAL 250 GMS
25. SOOKHI MATAR 1 KG
26. MASALE DAR BOONDI 250 GMS
27. KAJU 50 GMS
28. KISHMISH 50 GMS
29. AAM CHOOR 150 GMS
30. DALCHINI 20 GMS
31. CHAAT MASALA 01 PKT
32. MITHA SODA 20 GMS
33. TOMATO PUREE 5 PKTS
34. CHATNI PODINA POWDER 1 NO
35. MUSLIN CLOTH 5 MTRS
36. SUND POWDER 50 GMS

VEGETABLES AND MILK

PRODUCTS
37. WHITE BUTTER 150 GMS
38. CURD 5 KG
39. VERKA LASSI 5 LTR
40. ALOO 5 KG
41. ADRAK 50 GMS
42. NIMBU 250 GMS
43. HARI MIRCH 500 GMS
44. HARA DHANIA 1 BUNCH
45. PODINA 2 BUNCH
46. KACHCHE AAM 1 NO.
47. CHUKANDER 500 GMS
 REQUIRED
UTENSILS
2 NOS
 KADAHI (LARGE) 2 NOS
 PATILA LARGE 2 NOS
 STEEL PATILA 3 NOS
 FRYING PANS 1 NOS
 PARAAT 4 NOS
 DONGE (FOR MIXING) 2 NOS
 FRYER (PONI) 2 NOS
1 NOS
 GAS BURNER
3 KG
 HIGH FLAME BURNER
2 NOS PLASTIC
 NEWS PAPERS 4 NOS
 BUCKET 3 NOS
 LADLES 4 NOS
 WOODEN SPATULAS 01 NOS
 PALTA
 LARGE MATKA (IF 04 NOS
POSSIBLE) 02 NOS
 JUGS
 BATH MUGS (NEW AND 01 NO
PLASTIC ONES)
 HAND BLENDER

DISPLAY

CLAY POTS AND CLAY

UTENSILS ONLY

SERVING IN DISPOSBLES