Veg Momos

Ingredients: For Dough: 1 1/2 Cup All Purpose Flour/ Maida 1/2 tsp Salt Water as needed 2 tsp Oil For Stuffing: 3 tsp Oil 1 tsp Finely Chopped Ginger 1 tsp Finely Chopped Garlic 2 Chilli Finely Chopped 2-3 Onion Finely Chopped 1/4 Cup Finely Chopped Carrot 1 Cup Finely Chopped Cauliflower 1/4 Cup Finely

Sabudana Kheer

Ingredients: Sabudana or Sago 1/2 Cup Full-Fat Milk – 4 Cups Water 1.5 Cups Sugar – 1 Cup Green Cardamom (Elaichi) 4 Dry fruits chopped Method: Peel the cardamom and crush the seeds into a coarse powder. In a heavy bottomed vessel, boil the water. Add the Sabudana to the boiling water. Over medium heat,

Sabudana Khichdi

Ingredients : Sago (sabudana) 1 1/2 cups Peanuts 1/4 cup Green chillies 4-5 Potato 1 medium Ghee 3 tablespoons Cumin seeds 1 teaspoon Salt to taste Fresh coriander leaves a few sprigs Method: Soak Sabudana in one-cup water for three to four hours. Roast peanuts on a hot griddle, peel off the skin and then

Kuttu Atta Potato Pakora

Ingredients: 2 cup Kuttu Atta 4 Potatoes 1/2 cup Coriander Leaves (finely chopped) 2-3 Green Chilies (chopped) 1/2 tsp Red Chili Powder 1/2 tsp Black Pepper Powder 1/2 tsp Coriander Powder Salt to taste Oil for frying Method: Mix together the kuttu atta, red chili powder, green chilies, black pepper, coriander powder, coriander leaves and

Kadu ha Halwa

Ingredients: 500 gm Pumpkin 4 tbsp Ghee 2 Elaichi 1/2 cup Sugar 10-12 Almonds (blanched) Method: Wash, peel and chop the pumpkin. Heat ghee in the pan and add pumpkin to it. Cook for 2-5 minutes. Mash the pumpkin well. Add sugar and cardamom powder. Continue cooking till it thickens. Transfer to a serving dish

Phool Makhane Ki Kheer

Ingredients: 1 litre Full-Cream Milk 2 tbsp Ghee 50 gm Makhaane ½ cup Sugar 4 Choti Elaichi 10-12 Almonds (chopped) Method: Heat ghee in a pan and makhaane over a low flame. When, let them cool and then crush them coarsely. Put makhaanas and milk in a deep pan, and bring the mixture to a

Sabudana Tikki

Snack on these during Navratras Ingredients: 1 cup sabudana 400g potatoes 2tbsp chopped coriander 2tsp chopped green chilies Rock salt (sendha namak) to taste oil or desi ghee to shallow fry Method Soak the sabudana in water for 30 mins. Drain and set aside. Boil the potatoes till done. Peel and mash fine. Add the