Paryushan Recipes by Neha Deepak Shah 2023

ABOUT ME
I grew up in Mumbai and after my graduation in Food Science, I moved to Delhi

in 2010 to work as a Food Scientist.
I have always been a foodie and my passion for cooking stems from my love for
different kinds of cuisines. This passion took me to the Indian TV reality show
‘MasterChef India’ Season 4 in which I ended up being the First Runner’s Up.
Soon after that, I quit my corporate job to pursue my passion for food and
cooking, full time. I love travelling to explore different cultures and different
cuisines. The unique combination of my love for food, my education, training as
a food scientist and my broad palate led me eventually into the food business.
I find cooking very therapeutic and during the lockdown, I found a new passion
in bringing the joy of cooking to the world through my easy-to-cook recipes
which I published through various social media platforms, esp. Instagram. It is
my life’s mission to make as many people fall in love with cooking just as much
as I do.
With that mission in mind, this is my small contribution to our Jain Community. I
have compiled a small book of recipes for Paryushan, Chaumasa & Tithis. This
book is a collection of some of my favourite recipes. I am hoping this book
comes by handy and helps you in your kitchen.
I sincerely hope you experience the same happiness while cooking as I do.
Happy Cooking!
You can reach out to me via Instagram
Do checkout the page for more & more recipes & day to day kitchen hacks.
https://www.instagram.com/nehadeepakshah/
nehadeepakshah
PARYUSHAN PARVA
Paryushan is the most important annual holy event for Jains and is a part of the
chaumasa. The festival lasts for 8 days and the last day is called Samvatsari.
The word “Parva” means auspicious day. The word “Paryushan” has several
different meanings: Pari + ushan = all kinds + to burn = to burn (shed) our all
types of karmäs. To shed our karmäs, we do twelve different types of austerities
including fasting. Another meaning of “ushan” is to stay closer. To stay closer to
our own soul from all directions and to stay absorbed in our own-self (soul), we
do Svädhyäya (self-study), meditation, austerities, etc.
Pari + upshamanä = upshamanä means to suppress, to suppress our passions

(kashäyas - anger, ego, deceit and greed) from all directions.
Therefore, the real purpose of the Paryushan is to purify our soul by staying
closer to our own soul, to look at our own faults, to ask for forgiveness for the
mistakes we have committed, and take vows to minimize our faults. We try to
forget about the needs of our body (like food) and our business so that we can
concentrate on our-self.
To ask for forgiveness is the toughest thing to do. Therefore, our great Ächäryas
have said: “Kshamä Viram Bhushanam, Kshamäväni Michchhä Mi Dukkadam” -
To ask for forgiveness is a great quality of the brave ones and if I have
committed any mistake, knowingly or unknowingly, I ask for your forgiveness.
There are several great aphorisms (Sutras) to ask for forgiveness with the unity
of the body, speech and mind, and one of them is as follows:
Khämemi Savve Jivä, Savve Jivä Khamantu Mi
Mitti Me Savva bhuesu, Veram majjham na Kenai.
Meaning: I forgive all the living beings of the universe, and may all the living-
beings forgive me for my faults. I do not have any animosity towards anybody
and I have friendship for all living beings.
The process of shedding our karmäs really begins by asking for forgiveness with
true feelings, and to take some vows not to repeat mistakes. The quality of the
forgiveness requires humility (vinay - absence of ego) and suppression of anger.
This festival gives everyone a chance for self-analysis and deep introspection. It
also reminds us that life’s eventual and main aim is not the pursuit of
materialism but to attain the state of Nirvana.
Paryushan stands for some of the most important practices like:
Nonviolence (Ahimsa)
Engaging in self-discipline (Sanyam)
Partial or complete fasting Penance (Tapah)
Study of Scriptures (Swadhyaya)
Introspection (Pratikraman)
Repentance (Prayaschitta)
Paryushan is not just a festival to rejoice and celebrate. Instead, it is a ‘parva’ in which
all Jains try to discipline themselves. People try to live with the utmost simplicity and
try to purify everything, from food to clothes and thoughts to deeds. Don’t eat
underground beets and roots. Meals are avoided after sunset. People also do Vaas
and Upwasa to purify their souls and body.
JAIN PARYUSHAN COOKING IDEAS
For More recipes – Follow on Instagram @ nehadeepakshah

There are lots of everyday tips and tricks for your daily cooking that I post on
Instagram.
Here are some interesting Paryushan cooking ideas. These are specially for
people who love eating out and for kids who are fussy eaters. These are
Paryushan Friendly Versions of my family’s favourite Dishes. All these recipes
have been crafted keeping the holy festival in mind.
Regular classic Indian dishes have not been included in this. This is a compilation
of some handpicked global dishes.
All recipes serve 2 to 3 people depending on the number of dishes you make.
Some important points which apply to all recipes during the Paryushan:
1. Use freshly ground flour (not more than 15 days old)
2. For some dishes where you need fine flour, you can sieve it using a fine
sieve. (for cake recipe – use maida chalni)
3. For Dahi / Yoghurt – Place the dahi container in the pressure cooker with
some water at the bottom and a ring stand. Heat until you get 1 whistle and
then use it. For hung curd, cool it down and let it drain in a muslin cloth to
remove excess moisture.
4. Before Paryushan, you can air dry herbs, mint leaves, and store it.
5. Sesame seeds to be washed & dried before Fagan chomasa (before holi)
6. You can make baked puris and nachos prior. Can be used only up to 15 days.
7. Lots of people do not use dried herbs also so you can skip that as well. If you
do not want to use it.
8. Use only whole kagzi badam which is freshly peeled in all the recipes.
CONTENT
DRINKS
1. Instant Jaljeera Mix
2. Gud ka Sherbet
3. Kesar Badam Sherbet
4. Masala Chaas
CHAATS & APPETIZERS

1. Almond and Malai Paneer Papad Tikki
2. Galauti Tikki
3. Almond Coconut stuffed Ragda Pattice
4. Chakli Chaat
5. Muradabadi Dal Chaat with Papdis
6. Katori Chaat
7. Dhokla Cupcakes
8. Barley Idli Skewers
9. Non- Fried Mixed Dal Bhajiyas
10. Paneer Tikka
11. Pindi Chana Hummus with Herbed Lavash
12. Stuffed Khandvi
13 Nachos with Refried Beans and Creamy White Sauce
14. Green Moong Soup
15. Khakhra Chaat
16. Grilled White Dhokla
17. Mexican Paneer Momos
18. Neer Dosa
19. Sukhi Methi Vadi Chaat
20. Goli Idli with Chilli Peanut Chutney
21. Moong Dal Waffles
22. Bhalla Papdi Chaat
23. Chilli Bean Quesadillas
24. Harissa Paneer Bhajiyas
CONTENT
PRE-PREPS
1. Masala Roasted Chickpeas
2. Instant Pani Puri Masala
3. Bhakarwadi
4. Dry Poha Chivda Mix
5. Paryushan Friendly Cheese
INSTANT MIXES
1. Paryushan Dosa Mix
2. Instant Poha Mix
3. Instant Peanut Chutney
4. Paryushan Pancake Mix
5. Mug Cake Mix
MAIN COURSE
1. Dal Dhokli Tortellini
2. Herb & Black Pepper White Sauce Pasta
3. Mexican Rice with Yogurt Dip
4. Mixed Dal Falafel with Whole Wheat Pita
5. Pakora Pita Pockets
6. Paneer Kalimirch Wrap
7. Millet Dosa
8. Mysore Dosa
9. Rice Panoli
10. Puran Poli
11. Non Fried Dal Pakwan
12. Paryushan Pizza
13. Moonglet Pizza
14. Malai Paneer Kofta
15. Dapka Nu Shaak
16. Papad Paneer Pasta
CONTENT
17. Perfect Dosa Batter

18. Tamarind Rasam Vada
19. Achaari Paneer Thepla Tacos
20. Italian Paneer Paratha
21. No Yeast Pita Bread
DIPS & CHUTNEYS

1. Desiccated Coconut Chutney
2. Harissa Sauce
3. Awesome Peanut Chutney
4. Mexican Pinto Bean Dip
5. Homemade Herb and Chilli Cream Cheese
6. Dry Mint Chutney
7. Mint Tzatziki
8. Amchoor Gud Chutney
9. Spicy Peanut Coconut Chutney
10. Paryushan Hummus
DESSERTS
1. Kesar Elaichi Pancakes
2. Gud Gond Sandesh
3. Cake Idlis
4. Cardamon Cake
5. Caramel Popcorn
6. Til Gud Makhana
7. Thandai Nankhatai
8. Murmura Bars
9. Badam Puri
10. Kesar Badam Rasmalai
1
INSTANT JALJEERA MIX
METHOD
INGREDIENTS
1. Mix all the ingredients well and store in a clean
4 tsp Mint powder
glass container.
4 tsp roasted Cumin powder
2. To make jaljeera, mix 1 tsp powder in one glass
1/2 tsp Black pepper powder
of water (water should be at room
1 tsp Ginger powder
temperature) . Serve immediately.
1/4 tsp Hing
1 tsp Fennel seeds
2 tsp Black salt
2 tsp Salt
1 tsp Sugar
2 tsp Mango powder
2
GUD KA SHERBET
METHOD
INGREDIENTS
1. Soak jaggery in water for an hour. When
1 cup tightly packed Jaggery,
jaggery is dissolved, strain liquid in a fine
soaked in room temperature
strainer to remove impurities.
water for 1 hr
2. Now, soak basil in ½ cup water for 5 minutes.
4 cups Water
3. In a jug, mix jaggery water, basil seeds and all
Roasted Cumin powder
other ingredients.
Black salt, to taste
4. Garnish with dried mint leaves and serve
1 tsp Basil seeds (Tukhmaria)
immediately.
1/2 tsp Amchur powder
Dried Mint leaves
3
KESAR BADAM SHERBET
METHOD
INGREDIENTS
1. Boil 1 cup water. When it starts to boil, add in
1/2 cup Almonds, peeled freshly
the almonds. Let it cook for 3 mins. Switch off
1/3 cup Palm sugar candy
and rinse it in water.
A few Saffron strands
2. Now remove the skin, it will easily peel off.
1/2 cup Cardamom powder
3. Toast it in tawa until moisture leaves and it
turns slightly golden.
4. Add in saffron along with cardamom powder
and toast for a few seconds.
5. Remove and set aside to cool.
6. Grind it to a smooth powder until it looks like
bread crumbs in texture.
7. Do not grind it more else it will become like a
paste. Cool down and then store in an airtight
container.
8. To make the sherbet, take 2-3 tsp of kesar-
badam mix. Add milk (should be at room
temperature), stir well and serve.
MASALA CHAAS
METHOD
INGREDIENTS
1. Add all ingredients to a blender.
1 cup plain Yogurt, warmed 2. Blend till combined.
2 cups Water 3. Pour into serving glasses, garnish with dried
1 dried Green chilli mint and serve.
1/2 tsp Cumin powder
1/2 tsp Black salt
Salt to taste
1/4 tsp Chaat masala
Dried Mint leaves, for garnish
1
ALMOND & MALAI PANEER PAPAD TIKKI
METHOD
INGREDIENTS
1. In a mixing bowl, add in all the tikki ingredients
For the tikkis-
and mix well and form a soft dough. If the
250g Malai paneer
mixture feels sticky add in some roasted besan
(homemade, from curd whey)
to it.
1 tsp dried chopped Green
2. Divide the mixture and shape into tikkis.
chillies
3. Dip into slurry with the help of a fork and coat
1/2 tsp roasted Cumin powder
evenly with the crushed papad.
1/4 cup roasted Almonds,
4. Now, heat a non-stick pan and cook the tikkis
crushed (use freshly peeled
on a medium flame using some oil until nice
almonds from the pod)
golden brown from both sides.
Black salt, to taste
5. Remove and serve hot.
6. Enjoy!
2 tbsp dried Mint leaves
Salt, to taste
2 tbsp Hung curd, warmed
Others-
1 cup roasted and crushed
Papad, for coating
Roasted besan, optional
1 tbsp Whole wheat flour,
mixed with water & made into
a slurry (it shouldn’t be too
thick or too runny)
Oil, to cook the kebabs
Dry Mint and curd chutney, to
serve
2
GALAUTI TIKKI
METHOD
INGREDIENTS
1. For the tikkis, heat 1 tbsp ghee in a pan. Add in
For the tikkis-
the whole spices and once they turn aromatic,
1/4 cup Rajma, soaked for 6-7
add the green chillies.
hours and pressure cooked
2. Saute well and add in the rajma and cook for a
1/2 cup Chana dal, washed
few minutes, then add in the pressure cooked
thoroughly, soaked for 1 hour &
dals and mix everything well.
pressure cooked
3. Cook for a minute or two and then add the
1/4 cup Urad dal, washed
rose water and red chilli powder, garam
thoroughly, soaked for 1 hour &
masala, coriander powder, season with salt and
pressure cooked
mix everything well.
1/4 tsp Ginger powder
4. Cook until the mixture starts leaving the sides
2 tbsp Ghee + for cooking the
of the pan.
kebabs
5. Remove and place an aluminium foil bowl on
2 Bay leaves
top of the cooked mixture. Place the hot
4 to 5 Green cardamom
charcoal and pour some ghee over it.
1 Black cardamom
6. Cover and set aside for 2 minutes.
A few Black peppercorns
7. Now, transfer the mixture to a plate and
A pinch of Nutmeg
remove all the whole spices from it. Mash very
1 Mace
well using a masher, grease your palms and
2 inch Cinnamon stick
make tikkis out of the mixture.
2 to 3 Cloves
8. Heat ghee in a pan and cook the tikkis on low
1 tsp Red chilli powder
flame. Keep flipping every few minutes to get
1/4 tsp Garam masala
that nice beautiful crust.
1 tsp Coriander seed powder
9. Once cooked from both sides, remove and
1 tsp Rose water, optional
serve with a dip of your choice.
1-2 dry Green chillies
10. Enjoy!
Salt, as required
For the dhungaar (optional) -

1 small piece of super-hot Coal
1 tbsp Ghee
3
ALMOND COCONUT STUFFED RAGDA PATTICE
METHOD
INGREDIENTS
For the pattice - FOR THE PATTICE-
1 cup homemade Paneer (made 1. Cook the dalia until it is soft. Make sure it is
from curd whey), grated or not over cooked. Drain it well so that all the
crumbled excess water has been removed.
1/4 cup cooked Dalia (fada) 2. Mix all ingredients and make a soft mixture.
1/2 tsp Red chilli powder
1/2 tsp Garam masala FOR THE FILLING-
1/2 tsp Cumin powder 1. Mix the dry coconut with little milk and keep
1 tsp Chaat masala it aside. This will hydrate it.
Salt & Pepper 2. Mix the fine chopped almonds with coconut
along with chaat masala.
For the filling- 3. Fill the paneer pattice mixture with the
Few Almonds (freshly deseeded) almond - coconut filling and flatten it. Cook
1 tbsp Desiccated coconut on a hot tawa on both the sides and keep
(mixed with 1 tsp milk) aside.
A pinch of Saunth powder
FOR THE RAGDA-
Salt & Pepper
1. Soak the white peas for about 3 to 4 hours
A little Oil or Ghee for cooking
and pressure cook it with some salt and haldi.
3 to 4 whistles is good enough and then let
For the ragda -
the pressure release on its own.
For pressure cooking-
3/4 cup White peas (safed matar) 2. Make sure it does not get over cooked.
1/4 tsp Turmeric powder Cooking time may vary depending on the
Salt, to taste variety and the soaking time.
3. Heat oil in a pan and add the jeera, dried
For tempering - curry leaves, add all the dry masalas and cook
2 tsp Oil for 30 seconds.
1/2 tsp Cumin seeds (jeera) 4. Add the pressure cooked ragda and cook it
Few dried Curry leaves for 5 to 6 minutes.
1/2 tsp Red chilli powder 5. Season with salt and keep aside. Serve it
1/4 tsp Garam masala warm with the pattice.
1/2 tsp Coriander seed powder
1 tbsp Chaat masala FOR ASSEMBLY-
1 tsp Amchoor powder 1. Serve hot pattice with some warm ragda
A pinch of Hing topped with tamarind-jaggery chutney, chaat
For assembly - masala and sev. You can also put some
Tamarind-Jaggery chutney masala peanuts on this.
Sev
4
CHAKLI CHAAT
METHOD
INGREDIENTS
1. For the chakli, sieve roasted gram flour,
For the chakli-
besan, rice flour and transfer it into a mixing
3 cups Rice flour
bowl. Add salt, cumin seeds and mix well.
1/2 cup Besan
2. Add ghee and combine well with your fingers.
1 tbsp roasted Gram flour/ Sattu
3. Sprinkle water and start mixing to make a soft
2 tbsp Ghee, room temperature
dough. Alongside, heat oil in a kadhai.
1 tsp Cumin seeds
4. Fill dough in the chakli maker and press it
slowly and in circular motion on an oil
Salt, to taste
greased plastic sheet and make the chaklis.
Oil, for frying
5. Slide them gently into the oil and fry over
medium heat until they turn light golden
For assembly -
brown.
Green chutney (dry mint chutney
6. Remove and drain off the excess oil.
recipe given)
7. Set aside to cool down completely.
Imli chutney
8. Once cooled, prepare the chaat. For this,
1/2 cup Moong & Chana, boiled
place a few chaklis on a plate. Spread a
1/2 cup dried Yellow peas, boiled
teaspoon of green mint chutney on each
1 cup whisked Curd, warmed
chakli.
Salt, to taste
9. Top it with boiled moong, chana & peas, add
1 tsp Chaat masala
the imli chutney and whisked curd. Sprinkle
1/2 cup Sev bhujia
little salt, roasted cumin powder and chaat
Dried Mint leaves
masala.
10. Finish with sev bhujia and dried mint leaves
11. Serve immediately and enjoyy!
5
MURADABADI DAL CHAAT WITH PAPDIS
METHOD
INGREDIENTS
1. Soak the dal in water for at least half an hour.
1/2 cup Moong dal, soaked for
Pressure cook with some salt and turmeric
1/2 hour
powder to a thick consistency.
1 dried Green chilli
2. Heat ghee in a pan. Add cumin seeds. Once
1/2 tsp Cumin seeds
they crackle, add dried green chilli and sauté
1/2 tsp Cumin powder, roasted
for a few seconds.
3. Now, add the dal, salt and give a good mix.
Salt, to taste
Transfer to a bowl and top with dried mint
Red chilli powder to taste
chutney and sweet chutney.
1 tbsp dried Mint chutney
4. Take a plate and place papdis onto it. Put the
(recipe given)
prepared moong dal chaat onto the papdis
1 tbsp Sweet chutney
and garnish with dried mint leaves, sev, chaat
Dried Mint leaves
masala, red chilli powder, black salt and
8-10 Papdis (recipe given in
roasted cumin powder.
bhalla papdi chaat)
5. Serve immediately and enjoy!
1 tbsp Ghee
Black salt
6
KATORI CHAAT
METHOD
INGREDIENTS
FOR THE KATORI-
For the katori-
1. In a large mixing bowl, mix together flour and
2 cups Whole wheat flour
salt.
2 tbsp hot Oil
2. Add 2 tablespoons of hot oil over it and
1/2 tsp Salt
knead a soft dough with water.
Water, to knead the dough
3. Divide the dough into small balls. Take a ball
Oil, for frying
and flatten it.
4. Roll out like a roti and prick all over with a
For the filling-
fork.
1 cup Moong & Chana, boiled
5. Wrap the rolled out dough on a small katori
2 tbsp dry Mint chutney mixed
and stick the edges.
with water
6. Trim off the extra dough from outside.
2 tbsp Tamarind chutney
7. Deep fry it in hot oil. Sprinkle the oil over the
bowl until the dough is separated from it,
1/2 tsp roasted Cumin seeds
remove the supporting katori and and fry the
powder
prepared katori till it is golden and crisp.
1 tsp Chaat masala
8. Remove and dry the excess oil on the kitchen
1/4 tsp Black salt
paper and keep it aside.
Salt, to taste
9. Alternately, you can bake it in a muffin tray.
1/2 cup whisked Curd, warmed
Sev bhujia, for topping
FOR THE FILLING-
1. Mix together chilli powder, roasted cumin
seeds powder, chaat masala, salt, black salt.
2. Now, in another bowl, mix the moong &
chana with dry mint chutney.
TO SERVE-
1. Put the filling in the prepared katoris. Top it
with spice mix, tamarind chutney, whisked
curd, sev and serve.
2. Enjoy!
7
DHOKLA CUPCAKES
METHOD
INGREDIENTS
1. Preheat the steamer for 5-6 minutes on high
1 cup fine Besan (bareek)
flame.
2 tbsp powdered Sugar
2. Meanwhile, to prepare the batter, take besan
1 tsp Salt
in a large bowl. Add in salt, turmeric powder,
1/4 tsp Turmeric powder
asafoetida, oil, sugar and finally water little by
A pinch of Asafoetida
little. Keep on whisking it and ensure that the
1 tbsp Oil
batter is super smooth and lump free.
2/3 cup Water (this can vary
3. Add in eno and whisk it well in one direction
depending on consistency)
and immediately pour into greased cupcake
1 tsp Eno / Fruit salt
moulds.
4. Place them into a preheated steamer and
For the tadka-
steam for 12-15 minutes on high flame until
1 tbsp Oil
the knife comes out clean.
1/2 tsp Mustard seeds
5. Remove, cool to room temperature, unmould
8 to 10 dried Curry leaves
and set aside.
3 dried Green chillies
6. Now, for the tadka, heat oil in a pan, add in
Water, as required
the mustard seeds. Once they crackle, add
the dried curry leaves and dried green
To serve-
chillies. Add in some water and let the tadka
Dry Mint-Hung curd chutney
come to a boil.
7. Pour over the tadka onto the cupcakes. Frost
with dry mint-hung curd chutney.
8
BARLEY IDLI SKEWERS
METHOD
INGREDIENTS
1. Wash and soak barley in enough water for 5-6
For the idlis-
hours.
1/2 cup crushed Poha
2. Drain and grind into a smooth paste with a
1/2 cup Barley, soaked for 5-6
little water and transfer to a large bowl.
hours
3. Add in crushed poha & curd to the barley
1/2 cup Yogurt/ Curd, warmed &
paste. Mix well and keep aside for 20
whisked
minutes.
1 tsp Eno/ Fruit salt
4. Add the chillies and the salt. Mix well and
1 dried Green chilli, finely
adjust the batter to a thick dropping
chopped
consistency using water.
1/4 cup Water
5. Add in the eno and give a final good mix.
Salt, to taste
6. Pour into greased mini idli moulds and steam
Oil, for greasing
in a preheated steamer for 10-12 minutes on
medium flame until they are cooked.
7. Remove and cool. Place them into skewers.
8. Serve the idlis with the spicy peanut coconut
chutney.
9
NON- FRIED MIXED DAL BHAJIYAS
METHOD
INGREDIENTS
1. Drain the dal and chawla beans to remove all
For the batter base-
the excess water. Grind it with minimal water
1/4 cup Yellow moong dal,
to make a thick batter.
soaked for 3 hours
2. Mix all the ingredients except eno to make a
1/4 cup Green moong dal,
bhajia mixture.
soaked for 3 hours
3. Take 1 cup batter and add ¼ tsp eno to it and
1/4 cup Chawla beans, soaked
mix it well. The batter will become light and
for 3 to 4 hours in warm water
fluffy.
4. You have 2 options, you can either fry these
Additions -
or you can make this in a paniyaram pan
1 tbsp Kasuri methi
(appe pan). If cooking in the appe pan, add ½
2 tsp Sugar
tsp oil in each slot and keep on turning the
1/4 tsp crushed Black pepper
bhajias. When properly cooked, drain on a
1/4 tsp Ajwain
kitchen paper and serve with dahi chutney.
1/4 tsp crushed Saunf
5. This tastes best when served hot.
1/2 tsp Kashmiri red chilli powder
1/4 tsp Saunth powder
Salt, to taste
1/4 tsp Baking powder
1/4 tsp Eno for every batch
Dahi chutney to serve-

For dahi chutney, mix hung curd
with some chaat masala, dried
mint leaves, chilli flakes & black
salt.
10
PANEER TIKKA
METHOD
INGREDIENTS
1. Mix all the ingredients for the marination to
200 grams homemade Paneer
make a smooth paste.
( made from curd whey)
2. Add cubes of paneer to this and keep them
For marination-
1/2 cup warmed thick Curd (let it aside for 30 minutes.
hang in a muslin cloth for about 3. Then, place an aluminium foil bowl on top of
2 hours & then use) the paneer mixture. Place the hot charcoal,
2 tbsp roasted Besan flour and pour some ghee over it.
Dry masalas- 5. Either cook these on skewers in the OTG at
1/2 tsp Mango powder 200 degrees C for about 15 to 20 minutes or
1/2 tsp Cumin seed powder cook directly on the gas.
1/4 tsp Turmeric powder 6. Brush with ghee, sprinkle some chaat masala
1/4 tsp Garam masala and serve with the curd mayo.
1/2 tsp Kasuri methi
1 tbsp Kashmiri red chilli powder
1/4 tsp Black salt
1/4 Chaat masala
1 tbsp homemade Methi
sambharo
Salt & Pepper
1 tsp hot Mustard oil
For curd mayo-

1/4 cup thick Curd, warmed
1 tsp Kashmiri red chilli powder
1/2 tsp Sugar
1/2 tsp Salt
1/4 tsp dried Mint leaves
Mix all the ingredients to make a
smooth sauce.
For the dhungaar (optional) -

1 small piece of super hot Coal
1/2 tsp Ghee
Others-
Chaat masala to sprinkle
Ghee to brush
11
PINDI CHANA HUMMUS WITH HERBED LAVASH
METHOD
INGREDIENTS
PINDI CHANA MASALA-
For pindi chana hummus-
1. Dry roast all the masalas in a kadhai till
2 cup boiled Kabuli chana /
fragrant.
Choley (these should be over
2. Cool the spices and then use a mortar pestle
boiled slightly)
to pound it.
2 tbsp Sesame paste (to be
3. Try to make a fine powder and if making in a
washed & dried before fagan
bigger quantity, you can also use the grinder.
chaumasa - before holi)
4 tbsp Olive oil or regular oil
HUMMUS-
2 tbsp Curd / Yoghurt, warmed
1. In a mixer blender, add the overcooked
A pinch of Garam masala
choley, sesame paste, olive oil, yoghurt,
1 tsp Saunth powder
amchoor powder, saunth powder, salt, a tsp
1 tsp Amchoor
pindi chana masala and a pinch of garam
Salt, as required
masala.
2. Blend into a smooth paste and store with
For pindi chana masala -
olive oil so that it does not get spoilt.
1 tbsp Jeera
3. When serving, you can sprinkle some red
1 tbsp Coriander seeds
chilli powder.
1 Green cardamom
1/4 Black cardamom
HERBED LAVASH-
2 Cloves
1. Knead all the ingredients except sesame and
1/2 inch Cinnamon
herbs to form a soft dough.
1 tbsp Amchoor powder
2. Roll into thin chapatis and sprinkle with
sesame and herbs on top. Roll it again so that
For herbed lavash-
they stick inside.
1 cup Whole wheat flour
3. Cut into long triangles and place on a greased
1 tbsp Oil
baking tray.
1 tsp Salt
4. Bake at 160 Degrees C for about 10 minutes
Black and White sesame
or till crisp and brown.
Mixed herbs (can use any –
5. Remove from the oven and cool.
Oregano, Basil, Parsley)
6. You can also make this on the tawa just like
the way you make khakra.
ASSEMBLY-
1. Serve the hummus with lavash, on a platter.
2. Top olive oil on the hummus and sprinkle
with red chilli powder.
12
STUFFED KHANDVI
METHOD
INGREDIENTS
1. Firstly, for the base of the khandvi, add besan,
1/2 cup fine Besan
sour curd, some salt, sugar, a little bit of hing,
1/2 cup sour Curd, warmed
a little bit of haldi, some green chilli. Mix it all
3/4 cup Water
up.
1 small dried Green chilli
2. Add water and prepare a nice thin batter.
2 tsp Sugar
Make sure that it is lump-free. Whisk it well,
blend it with a hand mixer and then strain it
up.
Salt, to taste
3. Now, heat a non-stick pan and cook the
khandvi base. Ensure to keep the flame low
For tempering -
and stir continuously. Make sure you don't
1 tbsp Oil
leave it even for a minute. You need to be
very patient here.
1/2 tsp Sesame seeds
4. As you will stir it you will see that the mixture
Few dried Curry leaves
starts to thicken. You have to cook it to a
stage where the mixture doesn't fall from
For the filling-
your spoon. Once the mixture looks quite
Thick dried mint and hung curd
thick, test it on the back of a spoon or any
dip / dried mint and crumbled
surface of it by gently pulling off the mixture.
paneer mixture (curd should be
If it doesn’t stick and pulls off easily, its done.
warmed and then hung; paneer
5. In an inverted pan spread it well. Use a silicon
should be homemade using curd
spatula to spread it evenly. Once you have
whey)
spread it evenly, place cling film on top of it.
And then roll over with the rolling pin on it.
This gives a perfectly even texture.
6. Once done, leave this for about 10 to 15
minutes and then peel off the cling film and
cut out strips.
7. For the filling, mix together hung curd and
dried mint leaf powder/ paneer mint mixture.
Add it onto the strips and gently roll them up.
8. Make the tempering by heating oil and then
adding in the mustard seeds and sesame
seeds. Once they crackle, add in the dried
curry leaves, give a mix and pour over the
khandvis.
13
NACHOS WITH REFRIED BEANS & CREAMY WHITE SAUCE
METHOD
INGREDIENTS
FOR NACHO CHIPS-
For nacho chips-
1. Knead all the ingredients into a stiff dough.
1 cup Maize flour (makke ka atta
2. Let it rest for 10 minutes.
or corn meal)
3. Make small golf ball sized spheres. Roll very
1 cup Whole wheat flour (any
thin like chapattis. (as thin as possible)
flour should be freshly ground –
4. Heat on a tawa for 5 seconds each side and
only up to 15 days)
then cut into triangles / diamonds like we cut
1 tsp Salt
for dal dhokli.
1 tbsp Oil + for frying
5. Heat oil in a kadhai for frying. Fry these chips
on medium flame till crisp. Drain on a tissue
For refried beans-
paper and store in an airtight container.
2 cups Rajma beans (soaked for
6. These chips can be stored in an airtight
6-7 hours & pressure cooked)
container for about 15 days.
1 tbsp Oil
2 tbsp Sugar
FOR REFRIED BEANS-
1/2 tsp Mango powder (amchoor)
1. Pressure cook the rajma beans. Make sure
1 tbsp dried Mixed herbs
they are soft. Do not throw the water. Use
(Parsley, Oregano, Basil)
some of the cooked water to make the beans
1 tsp Red chilli flakes
saucy.
1 tsp Saunth powder
2. Heat oil in a pan and add the beans in it. Add
the sugar, amchoor, salt and cook till most
For white sauce-
water evaporates.
1 tbsp homemade Butter / Ghee
3. Add the dried herbs and red chilli flakes to it.
1 tbsp Whole wheat atta
Cook for about 10 minutes. Mash the beans
1 cup Milk
slightly and use.
1 tsp Salt
1 tsp Turmeric powder
FOR CREAMY WHITE SAUCE-
Same-day Malai, optional
1. Heat butter/ ghee in a pan, Add the wheat
flour to it.
2. Add milk and cook till the mixture thickens.
You can also add some same-day malai to
make the sauce creamier. Add salt and
turmeric and cook well. Let the mixture cool
down and use as topping.
ASSEMBLY-
1. In a platter, place some nacho chips.
2. Top with the refried beans mixture and
creamy white sauce.
3. Sprinkle some red chilli flakes on it and serve.
14
GREEN MOONG SOUP
METHOD
INGREDIENTS
1. To make moong soup, combine the soaked
1/2 cup Green moong, soaked for
moong and 3 cups of water and pressure
3-4 hours and drained
cook for 3 whistles with a little salt.
1 tsp Oil/ Ghee
2. Remove, let the steam escape and and then
1/2 tsp Cumin seeds
cool to luke warm. Do not drain the water.
1/4 tsp Asafoetida
3. Blend the moong with the water using a hand
blender till it is smooth. Remove and set aside
A few dried Curry leaves
in a pan.
Salt, to taste
4. Now, add ghee in a pan and add the cumin
Black pepper powder
seeds. Once the seeds crackle, add
Amchoor powder
asafoetida, dried green chilli, dried curry
Dried Mint leaves
leaves and sauté for a few seconds.
5. Add the blended moong mixture, 1 cup of
water, mix well and cook for 5-6 minutes on a
medium flame. Keep stirring occasionally.
6. Adjust the seasonings, garnish with dried
mint leaves and serve hot.
15
KHAKHRA CHAAT
METHOD
INGREDIENTS
2 cups Whole wheat flour FOR THE KHAKHRA-
2 tbsp Kasuri methi 1. Mix together all the ingredients and knead a
1 tbsp White sesame seeds semi soft dough using water.
(washed and dried before 2. Divide the dough into 16 portions and roll
fagan chaumasa) out each, thinly using dry flour.
1/4 tsp Turmeric powder 3. Heat a non stick tawa and cook the khakhras
1/4 tsp Red chilli powder on a medium low flame while pressing with a
Salt, to taste khakhra press or muslin cloth until light
2 tsp Oil brown from both sides and crisp.
Dry flour, for rolling 4. Cool and store in an airtight container or
serve as khakhra chaat.
For the chaat-
1 cup Mixed beans (Rajma and FOR THE CHAAT-
Lobia), soaked for 4-5 hrs, then 1. Mash the beans coarsely. Mix together
boiled and cooled beans, dry mint chutney and the spices.
2 tbsp dry Mint chutney 2. Break the khakras into pieces and assemble
2 tbsp Tamarind chutney in a plate, add the beans mix, followed by
1/2 cup whisked Curd, warmed tamarind chutney, whisked curd, some red
1 tsp prepared Pani puri chilli powder, salt and boondi/ sev.
masala 3. Alternatively, you can make this like a
1/2 tsp Red chilli powder khakhra pizza by simply assembling it all on
Salt, to taste top of the khakhra as it is.
Boondi/ Sev bhujia, for topping 4. Serve immediately and enjoy!!
16
GRILLED WHITE DHOKLA
METHOD
INGREDIENTS
1. Rinse the rice and urad dal thoroughly. Soak
1 cup regular Rice
them together or separately in enough water
1/4 cup Urad dal
for 3-4 hours.
1/2 cup Curd, warmed
2. Drain them well and then grind them
1 dried Green chilli, chopped
together with the chilli. Keep adding 2 to 3
2 to 3 tbsp Water (room
tbsp water at intervals. The batter should be
temperature) for grinding
thick like the idli batter and the texture of the
1/2 tsp Oil to be added later
ground rice should be grainy.
to the batter + for greasing
3. Pour the batter in a deep bowl or pan and
1 tsp Eno
add the yogurt and salt.
Salt, to taste
4. Stir well and ferment for 7-8 hrs during the
Black pepper powder , to
day or you can keep it under the sunlight.
taste
5. Before preparing the dhoklas, grease the
Red chilli powder, to taste
dhokla pan and set aside. Also, preheat the
Roasted Sesame seeds, as
steamer.
required (seeds to be washed
6. First, add oil in the batter and stir well. Then
and dried before fagan
add the fruit salt to the batter. Mix well in one
chaumasa)
direction and pour the batter into the greased
pan. Sprinkle with black pepper powder, red
Others-
chili powder and roasted sesame seeds.
Awesome Peanut chutney
7. Place the pan in the steamer. Cover and
(recipe given)
steam for 20-25 minutes on medium flame or
till a toothpick comes out clean.
8. When done, remove and set aside to cool
slightly. Then, slice and put some peanut
chutney in between two slices. Grill them
lightly on a tawa and serve.
17
MEXICAN PANEER MOMOS
METHOD
INGREDIENTS
1. For the chutney, grind the tamarind pulp.
For the dough-
Transfer to a bowl.
1 tsp less than ¾ cup Whole
2. Then grind the soaked red chillies and other
wheat flour (90 g)
ingredients separately.
2 pinches of Salt
3. Combine both the pastes and whisk the
6 tbsp + 2 tbsp Water (100ml)
mixture well .
4. Add red chilli powder, lemon & salt to taste.
For the herbed cottage cheese
Set aside.
filling-
5. For the dough, bring water to bubbling hot in
1 cup mashed Cottage cheese
a kadhai. Add the salt and flour and mix well.
(homemade, prepared from
6. Transfer the mixture to a worktop and knead
curd whey)
well for 5 minutes.
2 tbsp dried Mixed herbs-
7. Cover and keep aside for 30 minutes.
Parsley, Oregano, Chilli flakes
8. For the cottage cheese filling, mix all the
1 tsp dried and chopped
ingredients together and keep aside.
Green chilli
9. Now, divide the dough into 10-12 g portions
Salt and Pepper, to taste
and roll out each thinly using some dry flour.
Chaat masala, to taste
The diameter should be about 3.5 inches.
10. Place a spoonful of the prepared filling in the
For the red chilli chutney-
centre and pleat, pinch and seal the edges as
5-7 Kashmiri dried red chillies,
required to shape the momos.
soaked in water
11. Steam for 10-12 minutes in a preheated
1/2 tbsp Asafoetida
steamer.
2 tbsp Red chilli powder
12. Remove and serve hot with the red chilli
2 small pieces of Tamarind,
chutney.
soaked in water
2-3 tbsp roasted Peanuts
Lime juice, as needed
Salt, to taste
Dried Mixed herbs, for
garnish
18
NEER DOSA
METHOD
INGREDIENTS
1. To make the batter, mix together all the
1 cup sona masoori Rice,
ingredients and blend together smoothly.
washed thoroughly and
2. Adjust the consistency by adding water if
soaked for 5 hrs
needed. It should be like that of buttermilk.
1/4 cup Desiccated coconut
Thicker batter will form cracks in the dosa.
2-3 tbsp Milk
3. Now, heat a non stick pan to super hot. Pour
A little Salt
the batter, first on the outside and then
1/4 cup Water + 1 cup
inside. Then, give it a swirl.
4. Cover and cook for just about 30-40 seconds
on a low flame.
5. Remove carefully and transfer to a wooden
board. Cool for 30 seconds and then fold.
6. Serve with a chutney of your choice and
enjoy!
VISHESH TIPPANI
Wash the rice 4-5 times till the water
becomes clear.
The consistency of the batter should be like
that of a buttermilk.
The batter should be smooth, not at all gritty.
Always pour the batter on a super hot tawa
else the net like structure won't form.
Cool the neer dosa for 30 seconds before
folding.
19
SUKHI METHI VADI CHAAT
METHOD
INGREDIENTS
1. Add all the ingredients in a bowl and start
1 cup Besan
mixing.
2-3tbsp Kasuri methi
2. Pour in little water and make a thick batter.
3. Take a greased plate and pour in the batter.
2 tbsp Rice flour
4. Cook this in a preheated steamer for 15-20
minutes on a medium flame.
1 tsp Cumin seeds
5. Open and insert a knife and check. If it comes
out clean, its done.
1/2 tsp Ajwain
6. Remove, cool and cut into desired sized
1/4 tsp Baking soda
pieces.
1 tbsp Jaggery
7. Heat oil in a kadhai and shallow fry the vadis
Salt, to taste
until they turn crisp and light brown in colour.
1 tsp Tamarind pulp
8. Remove on an absorbent paper and cool.
Oil, for frying
9. For the chaat, place a few vadis in bowl or
plate. Top with whisked curd, chutneys, sev
For the chaat-
bhujia, chaat masala and serve immediately.
Amchoor & Gud chutney
Dry mint chutney
Whisked Curd, warmed
Sev bhujia
Chaat masala
20
GOLI IDLI WITH CHILLI PEANUT CHUTNEY
METHOD
INGREDIENTS
1. Heat water to boiling in a kadai. Add in ghee
1 cup Rice flour
and then the flour.
1 + ¼ cup Water
2. Mix well and break any lumps. Then, transfer
Salt, to taste
to a bowl and knead into a soft dough.
1 tbsp Ghee
3. Grease your hands and make small balls out
of the dough.
For the chilli peanut dressing -
4. Steam in a preheated steamer for 10-15 mins
1 tbsp Oil
on a medium low flame.
Chilli flakes
5. Remove and set aside.
Sesame seeds
6. Now, heat oil in another pan, add in chilli
Crushed Peanuts
flakes, sesame seeds, podi masala, salt and
Salt, to taste
crushed peanuts. Mix well and toss in the goli
Podi masala, as required
idlis.
21
MOONG DAL WAFFLES
METHOD
INGREDIENTS
1. Mix together all the ingredients of the batter
For the waffle batter-
and blend them together smoothly.
1 cup soaked Moong dal
2. Transfer to a bowl and add in eno. Mix well in
(green and yellow mix)
one direction until the batter turns fluffy.
Some Salt
3. Now, put spoonfuls of the batter in a
Some Black salt
preheated waffle maker and cook it for 7-8
Dried Green chillies
mins.
½ tsp Turmeric powder
4. Meanwhile, blend together all the ingredients
for the red chutney and set aside.
Others-
5. Once the waffles are done, remove, serve
1/2 tsp Eno, for each waffle
them with the chutney, top with some dried
Ghee, for cooking the waffle
coconut and dried mint and enjoy!
For the red chutney-

3 to 4 soaked Kashmiri red
VISHESH TIPPANI
chillies
1/4 cup roasted Peanuts Add eno right before making the waffles.
1/4 cup roasted Dalia Serve these immediately & cook with ghee, it
1/2 tsp roasted Coriander enhances the flavour.
seeds Add water to the chutney & batter
1/2 tsp roasted Cumin Seeds accordingly.
1/2 tsp dried Green chilli
Salt
Black salt
A little Amchoor powder
22
BHALLA PAPDI CHAAT
METHOD
INGREDIENTS
DAHI BHALLA MASALA-
For the bhallas-
1. Dry roast cumin seeds, ajwain on low flame
1/4 cup Moong dal, washed
until aromatic. Then add in all the other
thoroughly and soaked for
ingredients and roast for another 1-2 minute.
atleast 4-5 hours
2. Remove and grind into a fine powder.
1/4 cup Urad dal, washed
3. Store in an airtight container and use as
thoroughly and soaked for
required.
atleast 4-5 hours
Salt, to taste
FOR THE BHALLAS-
1/2 tsp Cumin seeds
1. Wash both the dals thoroughly and soak for
Oil, for frying
atleast 4-5 hours, separately.
2. After 5 hours, drain the water from the dals
For the papdis-
and wash them again. Drain out the water
1 cup Atta
completely using a strainer
1 tsp Ajwain
3. Grind them together into a thick, smooth
2-3 tbsp Oil
paste. Add 1-2 tbsp of water if required.
Salt, to taste
4. Now, transfer the paste to a bowl, add in salt
and cumin seeds. Mix everything thoroughly
For the dahi bhalla masala-
with your hands for 2-3 minutes (only in one
1 tsp Ajwain
direction) until the batter gets light and fluffy.
4 tsp Cumin seeds
You can also use a double beater. To check
1 tsp Fennel seeds
the effectiveness of your beating, note that
2 tsp Chaat masala
the batter should turn whitish in colour.
1/2 tsp Black pepper powder
5. Heat oil in a kadhai to medium hot. Dip your
2 tsp Black salt
hands in a bowl of water, take a spoonful of
1 tsp Salt
batter and pour into hot oil. Repeat and put in
more.
6. Deep fry on a medium-low flame for 8-10
For the assembly -
minutes, until golden brown throughout. You
Fried Bhallas, soaked in warm
can also make the bhallas in an appe pan.
salt + hing water
7. Remove, drain off the excess oil and set aside
Papdis
to cool. Just 20 minutes before making the
500gm Curd, whisked (warmed)
chaat, dip the bhallas into lukewarm water.
1/4 cup sweet Tamarind chutney
(For this, take lukewarm water, add in some
1/4 cup dried green Mint chutney
salt and a pinch of hing to it. Mix well and
(recipe given)
dunk the fried and cooled bhallas into it for
Boiled Moong and Chana
20 minutes.
Boiled Yellow peas
Dahi bhalla masala
Dried Mint leaves
FOR THE PAPDIS- 4
1. Mix together all the dry ingredients and add the oil. Rub and mix with your fingers.
Combine everything well and knead a semi-soft dough with some water.
3. Then, remove the dough and knead for a minute. Divide the dough into two and roll
each into a thin log.
4. Pinch out small portions and roll them out into small papdis. Alternatively, you can
roll out a big chapati like circle and cut out papdis using a small round cutter.
5. Prick the papdis throughout using a fork.
6. Deep fry into hot oil on medium-low flame until golden brown from both sides.
7. Remove, drain off the excess oil and set aside to cool.
TO MAKE THE CHAAT -

1. Take a serving plate and squeeze out water from two-three bhallas. Dip them into
curd, place them on the plate and press crush them slightly with the back of your
spoon.
2. Dip 3-4 papdis into curd and place them too on the bhallas. Top with boiled moong,
chana & yellow peas.
3. Now, sprinkle some dahi bhalla masala and put a spoonful of curd on top, followed
by a drizzle of sweet tamarind chutney, dried green mint chutney, some more curd
and finally a sprinkle of the masala, and dried mint leaves.
23
CHILLI BEAN QUESADILLAS

METHOD
INGREDIENTS
1. Combine together all the ingredients of the
For the tortillas-
tortillas and knead a soft dough using water.
1 cup Whole wheat flour + for
Cover and set aside for 20-30 minutes.
rolling
2. Meanwhile, mix together all the ingredients
2 tsp Oil + for cooking
for the filling and divide into 4 equal portions.
Salt, to taste
Set aside.
3. Now, divide the dough into small balls and
For the filling-
roll them using some dry flour. Place a
3/4 cup boiled Rajma
portion of the filling onto half the tortilla and
1 cup homemade Paneer (made
fold to form a semicircle. Press lightly and
from curd whey)
seal the edges.
1 tbsp Red chilli paste
4. Heat a tawa to medium hot and cook the
Salt, to taste
quesadilla using little oil until it turns golden
Black pepper powder
brown from both sides.
Dried mint leaves
5. Repeat with all and serve hot with a yogurt
dip.
24
HARISSA PANEER BHAJIYAS
METHOD
INGREDIENTS
1. Cut the paneer into 1 & ½ inch squares, keep
300 grams homemade Paneer
the thickness as ¾ cm.
(made from curd whey)
2. Take 2 pieces of paneer and put a layer of
2 to 3 tbsp thick Harissa sauce
harissa sauce on 1 layer and make a
sandwich
Coating batter-
3. For batter, mix all the ingredients with water.
1/2 cup Fine besan
The batter should neither be too thick nor too
1 tbsp Rice flour
watery.
1 tsp Corn flour
4. You can either deep fry these or even cook it
A pinch of Soda
on a pan.
Salt
5. If cooking on the pan, put some oil, cook it on
1 side, cover it so that edges get cooked. Flip
it and cook on the other side and then finally
the edges too.
6. Sprinkle with chaat masala and serve it hot,
you can serve it with a dahi chutney.
1
MASALA ROASTED CHICKPEAS

METHOD
INGREDIENTS
1. Drain water completely from the chickpeas
4 cups Chickpeas, cooked
and dry them using a kitchen towel. Pre-heat
4 tbsp Oil
oven to 200 degrees.
2 tbsp Paprika or Kashmiri red
2. Lay them on a baking tray in a single layer
chilli powder
and drizzle with 2 tablespoons of oil and
2 tbsp Cumin powder
sprinkle with salt. Mix well.
1 tbsp Garam masala powder
3. Let them roast in the oven for 30-40 minutes
Salt, to taste
and keep stirring them every fifteen minutes
or so. Reduce the oven temperature to 175
degrees post 30 minutes.
4. After 35-40 minutes, remove them from the
oven and sprinkle with all the other spices
and remaining oil. Toss well and put the tray
back in the oven for 3-4 minutes. Any longer
will burn the spices so be careful at this stage.
5. Let them cool completely before storing them
in an airtight container. The chickpeas stay
crisp and crunchy for up to a week.
INSTANT PANI PURI MASALA
METHOD
INGREDIENTS
1. Grind together mint powder, salt, jaggery
2 ½ tbsp Mint powder
powder, cumin seeds, mango powder and
3 tsp Salt
black salt into fine powder.
1/2 tsp Jaggery powder
2. Store in an air-tight container and use as
1 tbsp roasted Cumin
required.
seeds
3 tbsp Mango powder
6 tsp Black salt
3
BHAKARWADI
METHOD
INGREDIENTS
1. For the dough, mix together all the dry
ingredients and add in the oil. Rub everything
1/4 cup Besan
together till the mixture becomes crumbly.
Salt, to taste
2. Now add water little by little and knead a stiff
4 tbsp neutral Oil
dough. Apply some oil on top, cover and set
aside for 10-15 minutes.
For the filling-
3. Meanwhile, for the filling, roast the coriander
1 tbsp Coriander seeds
seeds, sesame seeds and fennel seeds on a
1 tbsp Sesame seeds
low flame and once they turn aromatic, add
1 tbsp Fennel seeds
the coconut. Roast further till they are golden.
4. Remove and add in the rest of the spices. Mix
well and grind coarsely.
5. To make the bhakarwadi, remove the dough
1/2 tsp Jeera powder
and knead for a minute. Divide them equally
1 tsp Amchoor powder
and roll out each. The thickness should be
Salt, to taste
thinner than that of a roti. If needed you can
2 tsp Sugar
use some dry flour here.
6. Apply some imli-gud water and then a thin
Others-
even layer of the prepared masala.
Oil, for frying
7. Roll it tightly but very carefully. Seal the edge
Imli-Gud water / Plain water
with some more imli-gud water. Tighten it by
rolling a little more. Remove the edges and
slice them into pieces.
8. Press to flatten each with thumb and
rounden the edges with your fingers.
9. Deep fry into hot oil on a medium flame till
golden brown from both sides. Do not touch
them until they come towards the surface of
oil while frying. Once they come up, turn
them lightly to cook from other side.
10. Remove, cool and enjoy!
4
DRY POHA CHIVDA MIX
METHOD
INGREDIENTS
FOR ROASTING THE CHIVDA-
2 cups thin red or white Poha
1. Measure all the ingredients and keep them
(aval or flattened rice)
separately in a plate or bowl.
1/3 cup Peanuts
2. Heat a wide, thick bottomed pan or kadai
1/3 cup roasted Chana dal
with a handle. Keep the flame to a low and
1/4 cup chopped dry Coconut
add 2 cups of rice flakes in it.
slices, optional
3. Roast the poha and very gently shake the pan
1/3 cup Oil, for deep frying
so that the poha gets evenly roasted, as
constant stirring with a spoon might break
For the tempering-
the poha.
4. Within 3 to 4 minutes, the poha flakes will
2 tsp chopped dry Green chillies
change their texture and become crisp. DO
NOT roast the poha on a high flame else they
A pinch of Hing
will get burnt.
2 tsp Jaggery powder
5. Remove on a plate and set aside.
Salt, to taste
1/2 tbsp Oil
FOR FRYING THE NUTS-
1. Heat oil in a small pan. Add peanuts and fry
them on a medium flame till they become
crisp. Remove and set aside in a separate
bowl.
2. Now, add the dry coconut slices and fry till
they become crisp and light golden or golden.
Remove and place with the peanuts.
3. Fry the roasted chana dal for a few seconds,
till they become crisp. Remove and mix with
the peanuts and coconuts.
FOR THE TEMPERING-

1. Heat oil in the same pan or kadai in which the
poha flakes were roasted. Lower the flame
and add a generous pinch of asafoetida
(hing).
2. Stir and saute, add in the dry chillies and
curry leaves, turmeric powder and salt.
3. Now add the jaggery powder and cook on a
low flame.
4. Then mix in the roasted poha along with the
fried ingredients. Be very gentle and light.
5. Saute for 4 to 5 minutes. Preferably shake & mix the chivda mixture by shaking the
pan. Don't apply too much force while stirring else the poha flakes might break.
6. Switch off the flame. Let the poha chivda sit in the hot pan for 1 to 2 mins more.
7. Then remove it in another plate and let it cool at room temperature. Once cooled, then
store in an air-tight box or container.
8. Serve the chivda as a tea time snack and enjoy!
5
PARYUSHAN FRIENDLY CHEESE
METHOD
INGREDIENTS
1 litre full fat Milk 1. Heat milk in a pan. Once its just hot enough
(room temperature) for your finger, add in the curd whey little by
1/4 cup Curd whey or as little, while stirring constantly.
required 2. The milk will curdle. It should be sticky in
1/2 cup Water texture, not like the regular paneer.
Room temperature Water, for 3. Remove and strain completely and shape into
washing the cheese a ball. Then, dip the ball and tighten the ball
Salt, to taste in the whey water 3-4 times.
1/2 tsp Ghee 4. Be gentle during this process.
Pinch of Haldi 5. Now, dip it in plain water and shape again.
Parchment paper 6. Put the cheese ball into a blender along with
ghee, salt, turmeric and blend into a smooth
paste.
7. Transfer to an airtight container (lined with
parchment paper) and cool until set.
8. Unmould, cut and use as required.
1
PARYUSHAN DOSA MIX
METHOD
INGREDIENTS
1. Dry roast the ingredients to remove any
1 cup Idli rice
moisture.
1/3 cup Urad dal
2. Cool it before grinding.
1 tbsp Chana dal
3. Sooji need not be ground, we need it for the
1/3 cup Poha
crispiness.
3/4 tsp Salt
4. Store in an airtight container.
1 tbsp Sooji / Rawa ( optional as
5. For 1/2 cup premix, add 1/2 cup water (room
many people don’t use it)
temperature) & 2 to 3 tbsp curd (warmed).
1/4 tsp Baking soda
1/2 tsp Eno
Recipe Video Link:
1 tsp Sugar, optional (this adds a
https://www.instagram.com/reel/CttTL4qJK1z/?
good colour)
igshid=MzRlODBiNWFlZA==
2
INSTANT POHA MIX
METHOD
INGREDIENTS
1. Heat oil in a pan, add in mustard seeds and all
2 cups thick Poha
other spices and seasonings.
2 tbsp Oil
2. Let them splutter and add in poha. Roast well
1 tsp Mustard seeds
on a low flame and set aside to cool.
1/4 tsp Hing
3. Mix together with roasted peanuts and store in
1 tsp Saunf (fennel seeds)
an airtight container.
4. To make poha, add water until the level slightly
3 tbsp roasted Peanuts
lower than the poha & cover it. Leave it for 7 to
1 tbsp Sugar
8 mins.
1 tsp Salt
1 tsp Black salt VISHESH TIPPANI
2 dried Chillies, chopped
Make sure the poha is well roasted.
Pre roast the peanuts prior to adding.
Recipe Video Link:

https://www.instagram.com/reel/CsDuCWYJ7Lt/?
3
INSTANT PEANUT CHUTNEY
INGREDIENTS METHOD
1 cup Daalia (roasted gram) 1. Dry roast daalia & peanuts well until fragrant.
1/2 cup Peanuts (lightly 2. Cool them completely and then grind all the
roasted to remove skin) ingredients & fill in an air tight container.
4 to 5 dried Kashmiri red 3. To make the chutney, simply add water (room
chillies temperature) to this chutney and set aside.
1 tsp Amchoor powder 4. For the tadka, heat oil, add in mustard seeds,
1/2 tsp Coriander seeds dried curry leaves, dried chillies and let them
5 to 6 dried Curry leaves splutter.
1/4 tsp Hing 5. Mix it into the prepared chutney and enjoy!
3 to 4 Black peppercorns 6. Tastes best when served with Idli, Dosa,
Salt & Black salt Uttapam or just on some Khakhra too.
1 tsp Sugar, optional
Recipe Video Link:
For the tadka - https://www.instagram.com/reel/Cs3VrHqPk4s/?
1 tsp Oil igshid=MzRlODBiNWFlZA==
1 dried Chilli, cut into pieces
4
PARYUSHAN PANCAKE MIX
INGREDIENTS METHOD
1 cup Atta 1. Mix together all the ingredients and store in an
1 tbsp Corn flour airtight container.
2 tbsp powdered or caster Sugar 2. When making pancake, all you got to do is add
1/4 tsp Salt room temperature water or milk along with
1 & 1/2 tsp Baking powder melted ghee and cardamom/ cinnamon
2 tbsp Milk powder powder.
3. For 1/2 cup Mix , add 1/2 cup milk ( room
temperature ), 3/4 tsp melted ghee & 1/2 tsp
cardamom powder / cinnamon powder.
VISHESH TIPPANI
Do not over mix the batter.
Cook on medium-hot flame & pour the
pancake in one go, DO NOT SPREAD LIKE A
DOSA
Once it has bubbles, flip and cook on the
other side & cook for just a few more
minutes.
No need for ghee on the tawa.
Recipe Video Link:

https://www.instagram.com/reel/CtbXGicrVk7/?
5
MUG CAKE MIX
INGREDIENTS METHOD
1/2 cup Whole wheat flour 1. Mix together all the ingredients and store in an
6 tbsp powdered Sugar airtight container.
1/2 tsp Cinnamon powder 2. For making the mug cake - 1/2 cup premix + 4
1/2 tsp Baking powder tbsp milk (room temperature) + 1 ½ tbsp ghee
1/2 tsp instant Coffee powder 3. Just microwave for 1 min + 10 seconds.
(optional) 4. Enjoy!
A small pinch of Salt
VISHESH TIPPANI
Do not over mix the batter when adding
milk. Just make it lump free & ensure milk is
at room temperature.
Serve it warm for max. flavor.
Recipe Video Link:

https://www.instagram.com/reel/CurS7Qdp2xO/
?igshid=MzRlODBiNWFlZA==
1
DAL DHOKLI TORTELLINI
METHOD
INGREDIENTS
1. Mix all the stuffing ingredients and keep
For the dhokli dough-
aside.
2. For the dhokli, mix all the dough ingredients
and knead a soft roti like dough.
3. Make small balls out of the dough, roll out
thinly, fill in the stuffing and seal using water
1 tsp Oil
in the shape half a moon and then like a
1/4 tsp Salt
tortellini.
Warm water, to knead the dough
4. Cook the prepared dhoklis in boiling water for
2 minutes.
For the dhokli filling-
5. Remove and drain. Set aside.
1/4 cup dried Mint leaves
6. For the dal, wash the toor dal thoroughly and
1/2 cup crumbled Paneer,
soak for 30 minutes.
homemade from curd whey
7. Now, pressure cook it with turmeric and salt.
Salt & Pepper
8. For the tadka, heat ghee in a saucepan, add
the mustard seeds, dried curry leaves, cumin
For the dal-
& hing. Cook for 30 seconds and add green
For pressure cooking-
chilli, all the dry spices and cook well. Make
1/2 cup Toor dal (washed and
sure it doesn’t burn.
soaked)
9. Add dal to this and mix well. Add tamarind
paste & jaggery and bring to a simmer.
1/2 tsp Salt
10. Once it starts simmering, add the dhokli
tortellini and cook for 10 minutes on low
For tadka-
flame. Add dried mint leaves towards the
1 tbsp Ghee
end.
11. Serve hot with a drizzle of ghee.
1/4 tsp Cumin seeds
A pinch of Asafoetida (hing)
1/4 tsp Chilli powder
Others-
2 tsp Tamarind paste (soak dry
tamarind in water for an hour
and strain it)
1 tbsp grated Jaggery
2
HERB & BLACK PEPPER WHITE SAUCE PASTA
METHOD
INGREDIENTS
FRESH PASTA-
Fresh pasta-
1. Mix all the ingredients to make a dough. The
1/4 cup Sooji (optional since lot
dough should neither be too soft nor too stiff.
of people don’t use sooji) If not
Make sure you use hot water (not warm). It
using sooji, make it with just
has to be hot enough for the sooji to absorb it
wheat flour
well.
1/2 cup Whole wheat flour
2. Wrap the dough and leave it covered for
1 tsp Oil
about 1 hour.
1/4 tsp Salt
3. In the meanwhile make the filling if you wish
Hot Water to knead the dough
to make a ravioli.
4. After 1 hour, you can either make pasta using
Pasta sauce-
a sev machine, pasta machine or even roll
1 tbsp Ghee or Homemade
using a rolling pin and cut it into thin strips
butter
(fettuccine or linguine)
1 tbsp Whole wheat flour
5. To cook the pasta, boil some water. Once the
1 cup Milk, room temperature
water starts boiling, add ½ tsp oil to it along
Salt & Pepper
with a little salt. Cook the pasta for 4 to 5
A pinch of Nutmeg
mins (don’t overcook it)
1 tsp Dried herbs
6. Drain it, run it by water and then drain and
1 tsp Chilli flakes
use as required.
To make a spicy version, you can add
7. If making raviolis, the video for it is on my
1 tsp of the Harissa sauce to this
Instagram. You will need a fork to seal the
(recipe given)
edges. There is a video on how to make bow
shaped pasta too.
For ravioli –
You can do a paneer
PASTA SAUCE-
(homemade, from curd whey),
1. Heat ghee in a kadhai or pan, add the atta to
herbs, black pepper & black salt
it. Don’t brown the atta, only cook it for half a
filling
minute.
2. Add milk to this and using a whisk, keep on
mixing it until the sauce starts to thicken.
3. Once the sauce thickens, you can add salt,
pepper, herbs and even harissa sauce to it.
Toss your pasta in the sauce.
4. Garnish with homemade paneer (made from
curd whey) and some dried herbs and serve.
3
MEXICAN RICE WITH YOGURT DIP
METHOD
INGREDIENTS
1. For the dip, combine all the ingredients
1 cup Rice, washed thoroughly &
together and season with salt and pepper. Set
soaked for an hour
aside.
1 cup boiled Red kidney beans,
2. For the rice, heat oil in a pan and add rice.
soaked for 6-7 hours & pressure
Saute for 1 minute on medium heat.
cooked with salt
3. Now add boiled rajma, chilli paste, salt,
2 tbsp Kashmiri red chilli paste
oregano, chilli flakes and cumin powder and
1 tsp Oregano
stir fry.
1 tsp Chili flakes
4. Then add dried mint and hot water (1 cup + 2-
1 tsp Cumin powder
3 tbsp water). Give it a boil and lower the
1 cup dried Mint leaves
flame. Cover and cook until done.
4 tbsp Oil
5. Gently stir 2-3 times in between. Fluff with a
Water, as required
fork and serve hot with the tangy yogurt dip.
Salt and Pepper to taste
For the dip-

400g Yogurt, warmed
1 ½- 2 tsp Amchoor powder
1tbsp ground Paprika
Dried Parsley
Salt and Pepper to taste
4
MIXED LENTIL FALAFEL WITH WHOLE WHEAT PITA
METHOD
INGREDIENTS
1. For the hummus, take the soaked dried green
For the falafel-
peas. While pressure cooking, just add a little
1 cup Mixed lentils (Moong dal,
bit of salt .
Chana dal, Black eyed beans),
2. Now in a grinder put the peas, fresh sesame
soaked for 3-4 hrs
paste, olive oil, dried green chilies, mint
1/2 tsp Fennel seeds
leaves and blend it into a nice smooth paste.
1/2 tsp Cumin seeds
3. Transfer to a bowl and set aside.
Some dried Green chillies
4. For the mixed dal falafel, take a blender jar
Salt & Pepper
and put the soaked and strained lentils,
turmeric powder, red chilli powder, some salt,
1/2 tsp Kashmiri red chilli powder
some green chillies and also some saunf and
jeera.
A little bit of powdered Sugar
5. Coarsely grind and make sure you're not
making a smooth paste. Also do not add a lot
For the hummus-
of water to this. Make a thick paste.
1/2 cup dried Green peas, soaked
6. Transfer to a bowl, add some salt, a little bit
for 5-6 hrs and pressure cooked
of sugar and baking powder. Mix it all up.
with some salt
7. Take an appe pan and add a little bit of oil in
2 tsp fresh Sesame paste
each cavity. Once you put a small ball in the
(sesame to be washed and dried
cavities just make sure you also keep on
before fagan chaumasa)
flipping it while you cook.
2 to 3 tbsp Olive oil
8. Once cooked and golden from all sides,
Salt
remove on kitchen paper and set aside to
Some dried Green chilli
cool.
1/2 tsp dried Mint leaves
9. Serve it with the whole wheat pita, hummus
(Harissa and Pita recipe shared)
and harissa.
5
PAKORA PITA POCKETS
METHOD
INGREDIENTS
1. For the yoghurt sesame sauce, whisk together
For the vadas-
yogurt, sesame paste, ground cumin and salt
1/2 cup Chana dal, soaked for
in a small bowl. Drizzle with olive oil and
4-5 hours
sprinkle with black pepper. Keep aside.
1/2 cup Moongdal, soaked for
2. For the vadas, combine all the dals together
4-5 hours
and soak for 3-5 hours in enough water.
1/2 cup Urad dal, soaked for 4-5
3. Drain the water from the soaked dals and
hours
blend them into a coarse paste along with dry
1/4 cup dried Methi leaves,
chillies, ginger powder, cumin seeds and ½
optional
cup of water.
4. Transfer the mixture to a bowl and add all the
remaining ingredients. Combine them all
together.
1/2 tsp Cumin seeds
5. Now, heat oil in a kadhai to medium hot.
1/2 tsp Salt
Drop a spoonful of the dal mixture with your
fingers and deep fry until golden brown.
1/2 tsp Ginger powder
6. Remove and drain off the excess oil.
7. Take the pitas and halve them, put some
tahini yogurt sauce, place a pakora or two
Oil, to fry
and finish with a drizzle of red chilli chutney.
For the yoghurt tahina sauce-
3/4 cup hung Curd, warmed
2 tbsp freshly made Sesame
paste (sesame to be washed and
dried before fagan chaumasa)
Salt and Pepper, to taste
½ tsp roasted Cumin powder
Olive oil, to drizzle over the sauce
For assembly-
Whole wheat Pita (recipe shared)
Red chilli chutney
6
PANEER KALIMIRCH WRAP
METHOD
INGREDIENTS
1. For the rotis, in a paarat, add the flour, salt &
250 g Cottage cheese curd. Mix well, add water gradually and knead
( homemade paneer, to be a very soft and stretchy dough.
made from curd whey), cut into 2. Knead well to get the stretchy texture to the
cubes dough. Add oil & knead the dough once again
20-24 Black peppercorns to make it smooth and stretchy.
Crushed Black peppercorns, for 3. Apply some oil on the dough, cover it with a
sprinkling damp cloth and rest for at least 30 minutes.
1 tbsp Oil 4. After 30 minutes, knead the dough once
4 Cloves again and divide it into equal sized balls.
1 inch Cinnamon, broken 5. Coat them with dry flour and roll out into a
2 green Cardamoms paratha-like roti.
1 tbsp Ghee 6. Heat a tawa to medium hot and cook the rotis
1 tsp Cumin seeds (jeera) for 20-30 seconds from both sides with some
1 Bay leaf oil. Remove and stack on a plate, covered.
1/2 cup Milk, room temperature 7. For the paneer kalimirch, heat oil in a non-
1 tbsp Yogurt, warmed stick pan. Add peppercorns, cloves,
1/2 tsp Garam masala powder cinnamon, cardamoms and sauté. Discard
1 tbsp Fresh cream + for drizzling cinnamon and transfer mixture in a blender
Salt, to taste jar. Grind coarsely and set aside.
Dried Mint leaves, for garnishing 8. Heat ghee in a non-stick pan. Add cumin
Whole wheat chapatis, for the seeds and sauté till seeds change colour. Add
wrap bay leaf and prepared mixture, mix, add milk,
Dry Mint chutney, to serve mix and simmer for 1-2 minutes with
constant stirring.
For the rotis- 9. Add yogurt and mix well. Add garam masala
2 cups Whole wheat flour powder, cream, mix well and simmer for a
1/2 tsp Salt minute.
1/4 cup Curd, warmed 10. Discard bay leaf, add salt and cottage cheese
1 ¼ cup Water cubes, mix lightly and cook for 2-3 minutes.
2 tbsp Oil + for cooking the roti 11. Sprinkle some crushed peppercorns, drizzle
2 tbsp Ghee some cream, garnish with dried mint and set
aside to cool a little.
12. To make the wraps. heat a tawa on medium
flame. Add some ghee and heat the rotis
from both the sides until golden brown spots
appear.
13. Take a chapatti, place some paneer kalimirch
filling in centre, roll it up and enjoy with a
pudina dip.
7
MILLET DOSA
METHOD
INGREDIENTS
1. For the filling, heat oil in a pan, add the
For the dosa-
mustard seeds. Once it splutters, add in the
1/2 cup Sorghum flour (jowar /
curry leaves and the chillies. Add in the
cholam flour)
paneer, spices and seasonings and mix very
1/4 cup Whole wheat flour
well.
1/4 cup Urad dal flour
2. Add the dried mint leaves, kasuri methi and a
1/4 cup Rice flour
pinch of garam masala and give a good mix.
1/4 cup Besan
Splash some water in case the filling appears
1/4 tsp Asafoetida (hing)
to be dry.
1/4 tsp Cumin seeds
3. Cook for a minute and remove from the
1/2 tsp Salt
flame. Transfer to a bowl and keep aside to
4 tsp Oil/ Ghee
cool.
4. Meanwhile, for the dosa, take a bowl and add
1/4 tsp Baking powder/ Eno
in all the flours, spices and the salt. Add in
water, curd and mix well to form a batter. Set
For the filling-
it aside to rest for five minutes.
1 cup crumbled Paneer/ Chenna
5. Add in the baking powder and mix well in one
(homemade, from curd whey)
direction.
6. Now, heat tawa to medium hot. Add 1/3 cup
2 tsp Oil
batter and swirl to form a dosa. Put 1/4
1 tsp Turmeric powder
teaspoon of oil or ghee to the dosa and cook
1 tsp Coriander powder
for about a minute until it is golden brown
1 tsp Cumin powder
from below.
7. Loosen the edges with a steel spatula and flip
the dosa. Cook for another 30 seconds and
1 tbsp Kasuri methi
place the filling, fold and remove from the
A pinch of Garam masala
tawa. Serve hot with dry coconut & dry mint
1 tsp Mustard seeds
chutney or any chutney of your choice.
Salt, to taste
To serve-
Dry coconut & dry Mint chutney
8
MYSORE DOSA
METHOD
INGREDIENTS
1. Heat some oil in a pan, add some jeera, a
1 tsp Oil
little bit of hing, dried green chilli, some dried
1/2 tsp Cumin seeds
curry leaves and sauté on low flame for a few
Dried Green chillies, as needed
seconds.
A pinch of Hing
2. Mix the cooked mixture, dried mint and some
Few dried Curry leaves
soaked Kashmiri red chillies, daaliya and
A little bit of dried Mint leaves
grind everything up. When you are halfway
7 to 8 dry Kashmiri red chillies
done to add some salt and some water and
(Soaked in hot water for 2 hours)
grind this into a nice smooth paste.
2 tbsp roasted Chana dal
3. Start spreading the dosa batter in the same
(daaliya)
way you start from the center going
3-4 tbsp Desiccated coconut
outwards. Let the dosa cook for a few
Salt
minutes and then you put your Mysore
Little Water
masala chutney on it. After it has dried out a
(Dosa batter recipe shared)
bit spread it evenly. You will see that the
chutney will also start to dry out a bit.
4. Add some oil/ ghee and let the dosa cook on
medium high flame. Remove and serve hot.
VISHESH TIPPANI
1. Whenever spreading dosa, make sure the
tawa is not too hot. Splash water and cool it
down.
2. Cook dosa on medium flame and spread oil/
ghee only when it has cooked half way &
becomes slightly dry.
9
RICE PANOLI
METHOD
INGREDIENTS
1. Mix the rice flour, besan with yoghurt,
1 cup fine Rice flour
turmeric, warm water and keep it aside for 1
2 tbsp Besan
hour. Make sure the batter is not too thin.
2. After 1 hour, grind the batter to ensure that
Warm Water, nearly 3/4 cup
it is smooth and fine. This is important
water needed
because a lot of times the rice flour is slightly
1 tbsp Oil
coarse and will make sure the final texture is
1/4 tsp Turmeric
good.
1/4 tsp Black salt
3. To this, mix soda, eno, oil, all the spices and
1/4 tsp Jeera
keep aside for another 2 hours.
4. Your batter is ready now. Whisk it well to
1/4 tsp Chilli flakes
make sure it is smooth.
2 pinches of Saunth powder
5. You will need a saucepan (patila / bhagona)
2 pinches of Soda
with a thali like plate which can completely
1/2 tsp Eno
cover and fit on top. It is best if you keep 2 or
3 plates handy.
6. Heat about 2 cups of water in the pan and it
should be bubbling hot. Take a covering thali
and grease it. Spread the batter on it and
place it on the bubbling pan of water. Cook
for 7 to 8 minutes. Scrape it off using a
spatula and serve immediately.
7. Serve this with warmed curd chutney or even
the harissa chutney. You can serve this with
imli chutney too. You can also add ghee in the
batter to enhance the flavour.
8. For moong dal panoli, replace 1/2 cup rice
with 1/2 cup-soaked moong dal. You can soak
and grind the moong dal to make a batter
and follow the same procedure.
10
PURAN POLI
METHOD
INGREDIENTS
1. Wash and soak chana dal in water for an
For stuffing-
hour.
1 cup Chana dal (split Bengal
2. Pressure cook the soaked chana dal with
gram) , washed & soaked for an
equal quantity of water. Cook till it becomes
hour
soft.
1 cup Jaggery
3. Drain the excess water from it and grind
¼ tsp Cardamom powder
coarsely.
3-4 strands of Saffron
4. In a pan add the dal, jaggery, saffron,
A pinch of Nutmeg (jaiphal)
cardamom powder and nutmeg powder and
powder
mix well.
A pinch of Salt
5. Cook on low flame, stirring all the time till dry.
It should resemble a soft ball.
For the dough-
6. Remove and set aside to cool. Divide it into
1 cup Wheat flour
equal portions.
1 tbsp Oil
7. For the dough, mix wheat flour and salt in a
Salt, to taste
bowl with oil.
Ghee, for cooking
8. Knead dough by adding little water at a time.
Dough should be soft. Keep it covered for half
an hour.
9. Now, divide the dough into equal portions.
Flatten 1 portion and stuff in the filling. Seal
them properly to enclose the stuffing and roll
out little thick paratha from it.
10. Heat the tawa on medium flame. Once hot,
place the rolled puran poli and cook from
both sides till little crispy and golden brown
using ghee.
11. Serve hot with amti (dal).
11
NON FRIED DAL PAKWAAN
METHOD
INGREDIENTS
1. For the pakwaan, mix the flour, salt, oil and
For the pakwaan-
ajwain in a paraat and rub it with your fingers
(moin lagana).
2 tbsp Oil
2. Add water to knead a stiff dough (just a little
1/4 tsp Salt
stiffer than roti dough). Cover with a damp
1/4 tsp Ajwain
cloth and let the dough rest for 30 minutes.
Water, to knead the dough
3. Now, divide the dough equally into small balls
and roll out into really thin pakwaans. Prick
For the dal-
them all over with a fork. Transfer to a baking
1 cup Chana dal, washed and
tray (lined with parchment paper) and brush
soaked for 2 hours
them lightly with some oil.
¼ tsp Turmeric powder
4. Bake in a preheated oven at the maximum
¼ tsp Salt
temperature (220 degrees C or higher) for
¼ tsp Cumin seeds
about 10 to 12 minutes or until it turns
2 pinches of Asafoetida
golden and crispy.
5. Remove and cool.
6. For the dal, pressure cook the soaked and
1 tsp Oil
strained chana dal with 2 cups of water,
turmeric and salt. Remove and let all the
Accompaniments-
steam evaporate.
Tamarind chutney
7. Now, heat oil in a kadhai. Add cumin seeds,
Dry Mint chutney, recipe shared
dried curry leaves, asafoetida and saute for
Chaat masala/ Amchoor powder
30 seconds till they turn aromatic. Add the
dried green chillies and sauté.
8. Pour in the pressure cooked dal and cook for
a few minutes on medium flame until it
thickens.
9. To serve the dal pakwaan, put dal on the
pakwaan and top it with chaat masala and
chutneys.
12
PARYUSHAN PIZZA
METHOD
INGREDIENTS
1. For the pizza sauce, mix together all the
Pizza sauce-
ingredients and blend into a smooth paste.
1 cup Kashmiri dry red chillies,
2. Transfer to a bowl and set aside.
deseeded and soaked in water
3. For the pizza base, mix together all the dry
for 30 minutes and strained
ingredients in a bowl and start kneading a
1 tbsp Amchur powder
dough using curd. When partially done, add
2-3 tsp Sugar
the oil and continue kneading for about 2-3
1 tbsp Red chilli powder, optional
minutes.
1 tbsp Oregano
4. Cover the dough with a damp muslin cloth
1 tsp Ginger powder
and rest it for about 10 minutes. The dough
1 tbsp Oil
should become soft smooth and springy.
Salt, to taste
5. After 10 minutes, remove and divide the
dough into 4 parts and roll it out using a little
Pizza base-
dry flour (1/4 cm). Prick with a fork
throughout.
½ tsp Baking powder
6. Cook the base in a preheated oven
¼ tsp Baking soda
(preheated with the baking tray) at 180
½ cup Curd, warmed (the
degrees C for 5-6 minutes. Keep a close eye.
quantity might vary)
7. Remove and cool on a wire rack and then use
¼ tsp Salt
or store in a hot case if using later.
1 tbsp Oil
8. To make the pizza, take a base and smother
Oregano
the sauce generously on it. Top with
Chilli flakes
crumbled paneer and herbs and chilli flakes.
9. Brush the edges with some oil and rebake for
Toppings-
2-3 minutes.
1 cup crumbled homemade
10. Remove, cut it up and enjoy!!
Paneer (made from curd whey)
Oregano and Chilli flakes
Recipe link for the pizza base-
https://www.instagram.com/s/aGlnaGxpZ2h0OjE3O
DUwNzUyNjMzMDAxNTA1?
story_media_id=2287065502098868629_17762047
7&utm_medium=copy_link
13
MOONGLET PIZZA
METHOD
INGREDIENTS
1. Blend the soaked and strained dal with green
1 cup Green moong dal, wash &
chilli to a smooth paste. Add in salt and eno
soak for 2-3 hrs
and give a good mix.
2. Pour onto a hot non stick pan. Cover and
Salt
cook on medium flame till golden brown from
1/2 tsp Eno
bottom.
3. Flip and cook from the other side, smother
Toppings-
harissa sauce on the top followed by grated
Harissa sauce, recipe shared
paneer and seasonings.
1/2 cup grated Paneer
4. Cover and cook for another two minutes and
(homemade from curd whey)
its ready!
5. Remove, slice and serve hot.
Seasoning-
Chilli flakes, Oregano, dried
Parsley
14
MALAI PANEER KOFTA
INGREDIENTS METHOD
For the koftas- 1. For the kofta, mix together all the ingredients
1 cup Paneer, freshly made from and make small balls out of it.
curd whey 2. Deep fry or cook them in the paniyaram pan
1 tbsp Corn flour until golden brown from all sides.
2 dried Green chilli, finely 3. Remove and set aside.
chopped 4. Remove the skin from almonds and grind into
A pinch of Garam masala a smooth paste. Set aside.
Salt & Pepper 5. For the gravy, heat ghee in pan. Add in the
whole spices and saute for a few seconds
For the gravy - until they turn fragrant.
1 tbsp Ghee 6. Now, add the powdered spices and a little
1 tsp Jeera splash of water. Cook them for a minute and
3 small Bay leaves add the pureed Kashmiri chilli paste and the
2-3” Cinnamon stick almond paste.
1 Black cardamom 7. Mix well and cook for a few mins with
5-6 Green cardamom constant stirring, until the mixture starts
3-4 dried Kashmiri red chillies, leaving the sides of the pan. Then add the
soaked and pureed milk and cream mix.
1 dried Green chilli, finely 8. Keep stirring and cook for a few more mins.
chopped Finish with kasuri methi, mix again and then
A pinch of Garam Masala add in the koftas.
1/2 tsp Turmeric powder 9. Remove from flame, top with some more
2 tsp Coriander seeds powder fresh cream and serve immediately with
1 tbsp Sugar bread of your choice.
Salt, to taste
1/4 cup Fresh cream/ fresh same-
day Malai + 1/4 cup Milk at room
temperature (mixed)
1/2 cup Almonds, taken fresh
from the pod and soaked /
blanched
1/2 tsp crushed Kasuri methi
15
DAPKA NU SHAAK
INGREDIENTS METHOD
Dabka batter- 1. Mix together all the ingredients of dabka

½ cup Besan batter and prepare a medium think mix. Set it
¼ tsp Haldi powder aside.
½ tsp Red chilli powder 2. Now, for the tadka, heat oil in a pan and add
1 tsp Amchoor powder in the whole spices. Let them crackle, add in
½ tsp Coriander seed powder the powdered masalas with water, salt and
¼ tsp Saunf sugar.
¼ tsp Ajwain seeds 3. Mix well, bring to a boil and put spoonfuls of
1 tbsp Dahi, warmed the prepared dabka batter in the kadhai and
Water, to make a smooth batter cover it. Cook on a medium low flame for
about 5-6 mins.
For the tadka – 4. Remove the lid, garnish with kasuri methi,
1 tsp Oil cook for another few mins until the gravy
½ tsp Jeera thickens
A pinch of Hing 5. Serve hot.
1 small Cinnamon
1 Bay leaf
VISHESH TIPPANI
Some crushed Coriander seeds
& Saunf 1. The consistency of the batter should not be
½ tsp Red chilli powder (I only super thin.
use Kashmiri so it’s not spicy) 2. Add the dapkas to the water when it is HOT &
1 glass of Water bubbly.
Salt & a little Sugar 3. Do not stir it for 2 to 3 minutes.
Some Kasoori methi 4. Stir it gently, later as well.
16
PAPAD PANEER PASTA
INGREDIENTS METHOD
Quick pink sauce - 1. To make the masala paneer, boil milk and
1 tbsp Whole wheat flour add in the oregano and chilli flakes. Mix well
1 tbsp Ghee and curdle milk using curd whey.
1/2 cup Milk 2. Strain and set aside to cool.
1 tbsp Chilli paste 3. To make the pink sauce, heat ghee in a pan.
Salt & Pepper Add in the flour and roast it lightly on a low
Oregano and Chilli flakes, as flame.
required 4. Once it turns fragrant, add in the milk and stir
continuously. Also, add the chilli paste, salt
Others- and pepper.
Papad, as required 5. Mix well and cook this on low flame & until it
Crumbled masala Paneer, as has thickened. Set aside.
required ( homemade, with curd 6. Now, cook the papad in hot water for about a
whey) minute.
7. Remove, stuff in the crumbled paneer, roll it
up and cut into discs.
8. Plate with some sauce in a bake dish, top with
papad paneer pasta, and finally put in some
more sauce.
9. Bake for a few mins, garnish with herbs of
your choice.
10. Enjoy!
VISHESH TIPPANI
1. Cook papad just for 30 to 40 seconds.
17
PERFECT DOSA BATTER
METHOD
INGREDIENTS
1. Wash dals, methi seeds and rice thoroughly.
For batter-
You need to wash it 3 to 4 times until the
2 cup short grain Rice (I have
water is clear.
used sona masoori rice here)
2. Soak urad dal, chana dal and methi seeds in a
You can also use 1 & ½ cup
bowl for nearly 5 hours.
short grain rice and ½ cup ukda
3. Soak rice in another bowl for nearly 5 hours.
chawal which is idli rice
4. Drain and grind the dals to make a smooth,
1/2 cup Urad dal
light and fluffy batter. Add water little by little.
3 tbsp Chana dal
5. Drain and grind the rice & poha to the
1/2 tsp Methi seeds
desired texture. If you like grainy idli like
1/4 cup Poha
Udupi restaurants, you can leave the rice
Salt, as per the taste
slightly grainy. I just like to keep both smooth.
2 tsp Sugar
6. Add water little by little. It is important to
grind both of these separately to get the
perfect texture.
7. In a large metal vessel, mix the dal batter
along with the rice batter and stir these well.
You can use your hand to do this. It is said
when done with the hand, the batter
ferments better.
8. Cover this with a plate and leave it to ferment
for nearly 5 to 6 hours. When fermenting it,
best is to leave it in a sunny place so that it
ferments well. The way to know that the
batter has fermented well is when the batter
rises to the top of the vessel. It will be lighter
and have bubbles in it. Never add salt while
fermenting the batter.
9. While making for Paryushan, you can soak
these early in the morning. Grind the batter
and leave to ferment on the terrace / balcony
or somewhere hot and sunny so that it
ferments quickly.
10. Once the batter has fermented, you can add
salt and sugar to it.
VISHESH TIPPANI
Use a steel vessel for fermenting the batter, my experience is that it is better.
Ferment the batter for 5-6 hours under the sunlight. Don’t disturb the batter in
between.
Never use tap water for soaking or grinding. Drinking water is the best.
Don’t keep the batter too thick, else it doesn’t ferment well.
A little SUGAR in the batter will make all the difference in the texture.
The temperature of the pan is the most important while making the dosa. While
spreading – it has to be low, initial cooking – high and towards the end, it has to be
medium.
While spreading the dosa, always start by spreading it quick else the batter won’t
spread evenly.
Put oil / ghee only when the dosa dries slightly.
If you like soft dosa, spread it thicker and reduce the cooking time slightly.
18
TAMARIND RASAM VADA
METHOD
INGREDIENTS
FOR THE RASAM-
For the tamarind rasam-
1. Pressure cook the soaked dal with some
3 tbsp Tur dal, washed and
water for upto 3 whistles. Remove, let the
soaked for an hour
steam escape and cool to lukewarm.
1-2 tbsp Sambhar masala
2. Then, blend to smooth and set aside.
1 small lemon sized ball of
3. For the spice mix, in a mortar pestle, pound
Tamarind, soaked in warm water
the coriander seeds, cumin seeds,
for an hour.
peppercorns together to make a coarse
1 tsp Oil
powder. Add the Kashmiri red chilli powder to
½ tsp Mustard seeds
this and keep aside.
4. Heat oil in a sauce pan or kadhai, add the
2 pinches of Asafoetida
mustard seeds, dried curry leaves, dried
1 dried Red chilli
green chillies, red chilli and asafoetida. Add
2 dried Green chillies, roughly
the spice mix, a splash of water and cook for
broken
another 30 seconds.
6 to 7 Black peppercorns
5. Now, add the blended dal and bring to a boil.
1 tsp Cumin seeds
Then, add the soaked and strained tamarind
1 tsp whole Coriander seeds
juice to this, followed by water.
1 tsp Kashmiri red chilli powder
6. Add the sambhar masala, jaggery and season
Salt & Black Salt
with salt and black salt.
Jaggery, optional
7. Simmer on low flame for 7 to 8 minutes. Add
in the dried mint leaves to this & serve hot
2 to 3 cups of Water (750 ml)
with vadas.
FOR THE VADAS-
For the crispy vadas-
1. Wash the urad dal well and soak it in water
1 cup dhuli Urad dal (without
for about 5 to 6 hours. Drain off the water
skin), washed and soaked in
completely.
water for about 6 hours
2. Blend this along with dried green chillies to
2 to 3 tbsp Water
make a smooth paste. Add 2 to 3 tbsp water if
required. Don’t make the batter very liquidy.
Salt, to taste
3. Make sure the blender does not become hot.
The batter should look fluffy, white and shiny.
4. Transfer this to a bowl and beat it using your
hand for 5 minutes until the batter becomes
aerated. It should be very fluffy and to test
the batter, drop a little batter in a bowl of
water, it should float up. If it does that means,
it is light and airy. Make sure you are beating
well.
5. Heat oil in a kadhai. Wet your fingers, take some batter and drop it in medium hot oil.
6. Fry these until it becomes golden.
7. You can also make these in the APPE PAN – Just put a little oil in the pan and add small
portions of the batter in the slots. Cover the pan, and flip it. Cook on low flame until it
is golden all over.
8. Serve as you like and enjoy!
19
ACHAARI PANEER THEPLA TACOS
INGREDIENTS METHOD
1.5 cup Wheat flour 1. For the theplas, in a bowl take wheat flour,
1/4 cup Gram flour gram flour, kasuri methi, curd, carom seed,
1/2 cup Curd, warmed coriander, cumin powder, turmeric powder,
3 tbsp Kasuri methi oil, dried green chillies, amchur powder, hing
1 tsp Carom seeds (ajwain) and salt. Mix all the ingredients.
1 tsp Coriander-Cumin powder 2. Add water and form a dough. Make balls
2 tsp Oil from the dough. Roll balls with dry flour and
1 tsp Sesame (til) – to be washed roll out to medium thickness.
& dried before fagan chomasa 3. Heat a tawa to medium hot and cook the
(before holi) theplas using a little oil. Remove and set aside
1/2 tsp Turmeric powder to cool.
1 tsp dried Green chillies 4. Now for the achari paneer, dry roast the
1/2 tsp Amchur powder coriander seeds, fennel seeds, methi
1/4 tsp Hing sambharo, black peppercorns, jeera, cloves,
Salt, to taste red chillies till fragrant. Let them cool
½ tsp Sugar completely and then blend to a smooth paste
Oil, for cooking with tamarind water, soaked Kashmiri red
chillies, turmeric powder and ginger powder.
For the achaari paneer- 5. Heat some ghee in a pan, add the paneer
2 tsp Coriander seeds cubes, flip and cook them until golden brown
2 tsp Cumin seeds from all sides. Remove and set aside.
2 tsp Fennel seeds 6. Now, in the same pan, add in the prepared
1 tbsp Methi sambharo paste. Season with salt and cook till the ghee
¼ tsp Black peppercorns separates.
4-5 Cloves 7. Add curd and mix well. Cook on a low flame
2 Kashmiri red chillies, soaked in for a minute or two and then add the jaggery.
water Mix well and add in the paneer.
4 dry Red chillies 8. Cook for a minute, turn off the heat, add
2 tsp Ginger powder dried mint immediately and mix well.
½ tsp Turmeric powder 9. Now in the theplas put some achari paneer,
2 tbsp Tamarind water serve with warmed dahi chutney.
½ cup Water
2 tbsp ghee
Salt, to taste
2 tbsp warmed Curd
1 tbsp Jaggery
250 gms fresh Paneer
(homemade from curd whey), cut
into cubes
1/4 cup dried Mint leaves
20
ITALIAN PANEER PARATHA

METHOD
INGREDIENTS
1. For the dough, combine wheat flour, oil and
For the filling-
salt. Make a little firm dough using water.
1 ½ cup Paneer (homemade from
2. Further knead well to make it smooth and
curd whey), crumbled or grated
soft. Keep it covered for 10-15 minutes.
2 tsp Chilli flakes
3. Divide the dough into 7-8 equal portions into
2 tsp Oregano
round shaped balls.
Salt, to taste
4. Now, take one ball, dust some wheat flour
Mix all the ingredients & set aside
and roll it into a circle of approx. 3-4 diameter
using the rolling pin.
For the dough-
5. Place one tablespoon portion of stuffing in
2 cups Wheat flour
the center. Lift the edges and bind them
3 tsp Oil/Ghee + for roasting
together. Seal them properly to enclose the
Salt, as required
stuffing and dust in wheat flour. Roll out little
thick parathas.
6. Heat a tawa and cook each paratha on a
medium flame, using little oil, till it turns
golden brown from both the sides.
7. Remove, cut and serve with a chilli yogurt dip.
21
NO YEAST PITA BREAD
METHOD
INGREDIENTS
1. Mix all the ingredients to make a soft phulka
like dough. Rest the dough for about 10 to 15
minutes. Make sure the dough is smooth and
2 pinches Baking soda
soft. It should be slightly springy.
1/2 cup Yoghurt / Dahi (to be pre-
2. Divide the dough into 6 portions and roll it
heated and used only)
like a roti. Make sure you are neither rolling it
2 tsp Oil
thick nor thin like a phulka.
Salt
3. Cook on a hot tawa, 30 seconds on each side
(There is no water in this recipe)
and then puff it up like a roti. You can also do
this directly on the flame.
4. Keep in a hot case and use as required.
5. Instead of falafel, you can use the mixed dal
bhajias, they taste phenomenal.
1
DESSICATED COCONUT CHUTNEY

METHOD
INGREDIENTS
1. In a grinder, add desiccated coconut, roasted
4 tbsp Desiccated coconut
chana dal, sugar, dry red chillies and salt.
2 tbsp roasted Chana dal
2. Grind the dry ingredients first and then slowly
(daaliya), soaked
add curd and water as needed. You can
2 small dry Red chillies, soaked
change the consistency according to your
1 tsp Sugar
need by adding water.
2-3 tbsp Curd, warmed
3. In a bowl, empty the prepared chutney and
1 tsp Salt water
set aside.
1 tsp Oil
4. Now, for the tadka, take a small pan, add oil/
ghee and heat it properly.
1/2 tsp Jeera
5. Once the oil has heated up, add urad dal and
1 tbsp Urad dal
fry until mildly pink. Then add rai (mustard
seeds) and jeera (cumin).
6. Add the tadka on the prepared chutney and
serve with various dishes.
9
2
HARISSA SAUCE
INGREDIENTS METHOD
8 to 10 Kashmiri red chillies, 1. Remove the seeds from the chillies, drain all
soaked in water for an hour the water.
2 spicy Kolhapuri dried red 2. Dry roast the coriander seeds and the cumin
chillies, soaked in water for an seeds until it turns fragrant.
hour 3. In a grinder, add the red chillies, roasted
1/2 tsp Coriander seeds spices, salt, pepper, oil along with the
1/2 tsp Cumin seeds amchoor.
1/2 tsp Amchoor 4. Grind it into a smooth paste.
1 tbsp Oil 5. The harissa is ready, you can serve it as you
Salt & Pepper like. This is great when mixed with yoghurt or
You can also add a handful of even the tzatziki. It is also fantastic for putting
almonds in this to make a inside frankies.
muhammara. The almonds should
be freshly removed from the shell
(fresh fodela badam)
3
AWESOME PEANUT CHUTNEY

METHOD
INGREDIENTS
1. First take some jeera, coriander seeds, some
1 cup roasted Peanuts
sesame seeds, a little bit of saunf and roast
1 tsp Cumin seeds
everything on low flame. Once it is nice and
1 tsp Coriander seeds
fragrant, add some salt.
1 tsp Sesame seeds
2. Remove and add some roasted peanuts. Cool
1/2 tsp Saunf
the mixture completely before grinding.
2 tbsp Kashmiri red chilli powder
3. Now in the grinder add, kashmiri red chilli
powder, haldi powder, little bit of sugar and
1 tsp Sugar
add the entire peanut mixture to the mixer
Salt, to taste
jar
A pinch of Hing, optional
4. Grind and it's ready!
VISHESH TIPPANI
1. Make sure you cool the peanuts well before
grinding. If you skip this or over grind, it will
become a paste.
MEXICAN PINTO BEAN DIP
METHOD
INGREDIENTS
1. Mix together all the ingredients and make a
3 cups soaked and pressure smooth paste.
cooked Pinto beans 2. Mix in salt and pepper and garnish with dried
2 tbsp White butter mint right before serving.
1 ½ tsp Chilli powder 3. Serve with tortilla chips and enjoy!
1 tsp dried Oregano
1/4 tsp Salt
1/4 tsp Black pepper
Dried Mint, for garnish
Tortilla chips, for serving
5
HOMEMADE HERB AND CHILLI CREAM CHEESE

METHOD
INGREDIENTS
1. Mix the fresh cream & full cream milk (pre
1 litre Full cream milk
boiled) in a sauce pan and start heating it.
200 g Fresh cream
2. Once the milk is hot but not boiling, add the
4-5 tbsp Whey water from curd
salt, herbs and chilli flakes (if adding) & then
1/4 tsp Salt
add the curd whey & slowly keep stirring.
Dried Mixed herbs (Parsley,
3. The milk will start curdling and the water will
Oregano, Chilli flakes)
turn yellowish or greenish.
4. Turn off the heat and let it sit covered for 5
minutes, strain it & give it a wash to remove
all the excess whey. You can either whisk this
super well to make it smooth and creamy or
use a blender to make it smooth & creamy.
5. You can also add the herbs later & not when
curdling.
DRY MINT CHUTNEY
METHOD
INGREDIENTS
1 bunch Mint leaves (no stalk), 1. Dry grind all the ingredients, except mint
air dried before fagan chomasa leaves.
1/2 tsp Hing powder 2. Add the mint leaves. Grind and store in an
1 tsp Chaat masala airtight container.
1 tbsp Amchoor powder 3. You can preserve it for 10 to 15 days.
1 tsp Cumin powder 4. To make the chutney, simply mix this with
3-4 Green chillies, dried water/ warmed curd and the chutney is
2 tbsp roasted Gram (daaliya) ready!
Salt, to taste
Sugar, optional
1 tsp Oil
7
MINT TZATZIKI
METHOD
INGREDIENTS
1. Before using curd, make sure you preheat it
1 cup hung Curd, warmed (You
as per the previous notes.
need nice thick curd for this)
2. Mix the hung curd with olive oil, salt, and
pepper. Whisk it well to make it smooth. Add
2 tbsp Olive oil
the dried mint leaves and serve it on a plate.
Salt & Black pepper
3. Garnish with some chilli flakes, drizzle with
some olive oil and a sprinkle of dried mint
For garnish-
leaves.
1 tsp Chilli flakes
Dried Mint leaves
Olive oil
AMCHOOR GUD CHUTNEY

This chutney is the perfect substitute to tamarind chutney, incase you don't prefer
using tamarind!!
METHOD
INGREDIENTS
1 tsp Amchoor powder 1. Cook together amchoor and jaggery with
2 tbsp Jaggery water on a low flame till the mixture thickens.
Black salt, to taste 2. Remove, cool and add the other ingredients.
1 tsp Jeera powder Mix well and use as required.
1/4 cup Water
9
SPICY PEANUT COCONUT CHUTNEY

METHOD
INGREDIENTS
1. Dry roast peanuts on medium heat till they
1/3 cup dried Curry leaves
just start to brown. Remove on a wide bowl
1/2 cup Peanuts
and once they are cool enough, rub them
between your palms to remove the skin.
2. While you wait for the peanuts to cool, heat 1
1 tsp Tamarind paste
tsp oil in the same pan. Add curry leaves and
1 pinch Jaggery powder
dried green chilli. Sauté for a minute and then
Salt, to taste
switch off the heat.
1 tsp Vegetable oil
3. In a grinder jar, add the roasted (and skin
For tempering-
removed) peanuts, desiccated coconut,
2 tsp Vegetable oil
roasted curry leaves, green chilli, tamarind,
jaggery, salt, and ½ cup water. Grind to a
4-5 dried Curry leaves
smooth paste. Add more water if required.
2 dried Red chilies, broken into 2
Remove in a bowl.
1 tsp Yellow urad dal split and
4. For the tempering, take a small tempering
skinned Black gram dal
pan, heat 2 tsp oil. Once the oil is hot, add
mustard seeds. When the mustard seeds start
to sputter, add dried red chilli, urad dal, and
dried curry leaves.
5. When the urad dal just starts to turn brown,
add the tempering to the chutney in the bowl
and serve immediately with idli, dosa, or
uttapam.
10
PARYUSHAN HUMMUS
INGREDIENTS METHOD
2 cups pressure cooked 1. In a blender, first add the roasted sesame

Chickpeas seeds along with the oil and grind it. If it is
(The trick to making restaurant style difficult to grind it, add the chickpea water.
creamy hummus is making sure you 2. Add the pressure-cooked chickpeas. Reserve
over cook the chickpeas and they the water of the chickpeas on the side. This
should become super soft and be shall be used little by little as you blend it.
easily mashed) 3. Add salt and yoghurt to this and blend it until
3 tbsp roasted Sesame (use it becomes super smooth and creamy.
prewashed and dried sesame - 4. Towards the end add some more olive oil and
to be washed & dried before blend it until it turns smooth and creamy.
fagan chaumasa) 5. Once it is ready, serve it in a bowl / deep plate
2 tbsp Yoghurt / Dahi (pre with some olive oil drizzled on it.
heated) 6. Garnish with some red chilli powder and
1/4 cup Olive oil some boiled chickpeas.
Salt
For garnish – Red chilli powder &
Olive oil. You can also add some
dried Parsley on it.
10
1
KESAR ELAICHI PANCAKES
METHOD
INGREDIENTS
1. Mix all the dry ingredients in a bowl and then,
Dry ingredients-
add in milk, ghee and vanilla extract. Mix well
and adjust the quantity of milk to form a thick
2 tbsp Corn flour
idli like batter.
2 tbsp Coconut sugar/ Jaggery
2. Heat a pan to medium hot, splash some
powder
water to reduce the temperature.
2 tsp Baking powder
3. Now pour a spoonful of the batter on the
A pinch of Salt
pan. Once it forms bubbles on top and starts
A pinch of Cinnamon powder
drying on the sides, check for the colour and
1 pinch of Cardamom powder
flip. Cook from the other side and remove.
4. Serve hot, garnish with almonds and jaggery
Wet Ingredients-
syrup and enjoy!!
1 cup + 2 tbsp Milk (room
temperature)
2 tbsp melted Ghee
½ tsp Vanilla extract, optional
A few Saffron strands, mixed
with some milk
Others-
Chopped Almonds (taken
fresh from pod) and jaggery
syrup, to garnish and serve.
2
GUD GOND SANDESH
METHOD
INGREDIENTS
1. Heat milk to boiling. Once it boils, add in the
3 litres full fat Cow milk (room
curd whey slowly and curdle the milk.
temperature)
2. Strain it out in a muslin cloth and remove all
Curd whey, as required
the excess water.
1 cup Nolen gur
3. Wash it under fresh water to remove all
1/2 cup Gond
sourness.
Ghee, for frying
4. Now, mix in the nolen gur with prepared
Almond slivers ( almonds to
chenna and cook in a pan on a low flame with
be taken freshly from the
constant stirring.
pod)
5. Once the bubbles appear, remove and
Saffron strands
transfer the mixture into small ramekin
1 tsp Cardamom powder
bowls. Set aside.
6. Now, heat ghee to medium hot and fry the
gond. Once they puff up well, remove and
cool.
7. Mix in the almonds, saffron and cardamom
powder.
8. Top the sandesh with the gond and bake in a
preheated oven at 180°C for 10-15 mins.
9. Serve hot and enjoy!!
3
CAKE IDLIS
METHOD
INGREDIENTS
1. Mix together and blend all the dry and wet
Dry ingredients -
ingredients.
½ cup Whole wheat flour
2. Put small amounts into the idli moulds and
steam them in a preheated steamer on
1/8 tsp Baking soda
medium flame for 12-15 mins or until the
knife comes out clean
Wet ingredients -
3. Remove, cool, unmould and enjoy!!
1/3 cup Curd/ Yogurt,
warmed
1/3 cup Jaggery powder VISHESH TIPPANI
2 tbsp Oil 1. Blend the yogurt well with jaggery to ensure
Some Coffee powder its completely dissolved.
(optional) / Cinnamon powder 2. Simply mix in the dry ingredients and pulse.
Do not over mix.
Others- 3. Cool the cakes completely before
A pinch of Salt unmoulding.
4
CARDAMON CAKE
METHOD
INGREDIENTS
1. Pre heat the oven to 180 degrees celsius or
*All the measurements are
360 degrees F. Top and bottom rods should
according to a standard cup of 240
be on.
ml*
2. Grease your cake tin with oil & put a
1 & ½ cup Chapati flour, sieved
parchment paper at the bottom. If you do not
with maida chalni
have a parchment paper, you can also grease
1 cup thick homemade Curd /
the pan and dust it with flour.
Yogurt, warmed (to get the
3. In a large bowl, combine yoghurt and sugar.
thick consistency, leave it to
Whisk it until the sugar dissolves.
drain in a muslin cloth for
4. In a small katori, mix baking powder + baking
some time)
soda and salt. Add this mixture to the yoghurt
¾ cup caster Sugar (150 grams)
– sugar mix and leave it aside for exactly 3
(if using powdered sugar, first
minutes. You will see small bubbles
measure it & then grind it) **
appearing on the yoghurt.
You can use up to 1 cup (200
5. To this add the cardamom powder. Do not
grams) of sugar
mix yet.
½ tsp Baking soda
6. Add the oil along with the sifted flour and
1 tsp + ¼ tsp Baking powder
gently fold everything properly.
¼ tsp Salt
7. Reduce the temperature of your oven to 170
¼ cup + 2 tbsp refined Oil (use
degrees C now.
any flavorless oil like Sunflower
8. Pour this batter immediately into the cake tin
& Canola oil)
and bake it in the oven for about 35 to 40
½ tsp Cardamom powder (You
minutes. Can take longer or lesser based on
can also put Cinnamon powder
your oven size, settings.
in this or even Chai masala)
9. Do not open the oven in between while the
Milk (room temperature), for
cake is baking.
brushing
10. After 40 mins, insert the toothpick in the
*Baking tin size – 7-inch circle or
centre of the cake and if it comes out clean,
square (height of minimum 2
the cake is ready. Bake for another 3 to 4
inches)
minutes to ensure proper baking.
11. Remove the cake from the oven & brush it
with milk (this will soften the crumb). Leave it
open for about 5 minutes.
12. Gently run a knife around the edges and flip
the cake onto a wire rack.
13. Cool the cake covered with a muslin cloth on
a wire rack. This will prevent soggy bottoms.
14. Frost the cake with a sugar glaze or just enjoy
it as it is.
5
CARAMEL POPCORN
METHOD
INGREDIENTS
1. Heat oil in a kadhai and add the corn kernels
1/4 cup Corn kernels, popped in
in it. Keep it on medium flame and cover it.
a kadhai
2. Once it is covered, it will start popping. You
1/2 cup Sugar
will be able to hear it. Once it stops, switch off
3 tbsp Ghee
the gas and transfer these into a big bowl.
1/4 tsp Salt
3. For the caramel, heat sugar in a pan on low
A pinch of Baking soda
flame. When the sugar is completely melted
1 tbsp Oil, to cook the popcorn
and golden (not brown), add ghee to it and
cook it for a minute.
4. Once the ghee and sugar has been mixed,
add baking soda to it and then toss the
popped corn into it. Mix it well so that all the
corn gets coated with the caramel.
5. Transfer this on a metal tray and make sure
you spread it out so that it does not clump
together. Just be cautious that you do not
burn the sugar.
9
6. You can store this in an airtight container.
6
TIL GUD MAKHANA
METHOD
INGREDIENTS
1. Roast the makhanas until they are crunchy.
2 cup Makhana (roasted)
Let it cool down.
3/4 cup Jaggery
2. Heat jaggery in a kadhai and add ghee. Cook
1 tbsp Ghee
it until the jaggery caramelizes. Test it in
2 tbsp Sesame seeds (washed &
water.
dried before fagan chaumasa)
3. Add the crushed saunf, cardamom powder,
1 tsp Fennel seeds, crushed
sesame seeds and some desiccated coconut.
1/2 tsp Cardamom powder
4. Mix it well and add in the roasted makhanas.
2 tbsp Desiccated coconut
5. Coat it uniformly in the kadhai and transfer
on a tray lined with parchment paper.
6. Let it cool down. Once cool, store in an air
tight container.
7
THANDAI NANKHATAI
METHOD
INGREDIENTS
FOR THE THANDAI POWDER-
60 g Ghee
1. Roast the almonds in the OTG until a little
50 g Sugar
toasted. You can do this prior.
20 g Almond flour / ground
2. Grind the spices using a grinder to make a
Almonds
fine powder.
150 g Whole wheat flour (sieved
3. Chop the almonds using a string chopper
finely)
until they are semi crushed. Mix in the spices
2 to 3 tbsp Milk, room
to this mixture and set aside.
temperature
FOR THE NANKHATAI-
1. Now, blend the ghee together with other
For the thandai powder-
ingredients to a sandy grainy texture. Mix in
75 g Almonds, freshly
thandai powder and the milk. Pulse once
peeled from the pod
again to form the dough.
1 tsp Black peppercorns
2. Remove and transfer to a mixing bowl.
2 tbsp Fennel seeds
Combine the dough altogether with your
2 tbsp Poppy seeds
hands, pinch out small portions and shape
30 Green cardamom pods
into balls.
1/4 tsp Saffron strands
3. Place them onto a baking tray (lined with
parchment paper). Ensure to keep enough
gap in between as they will spread while
baking.
4. Bake at 180 degrees C in a pre-heated oven
for 15-18 minutes until they spread and the
edges start getting brown.
5. Remove and cool on a wire rack.
6. Enjoy!
8
MURMURA BARS
METHOD
INGREDIENTS
1. Dry roast puffed rice until crispy & set aside.
3 cup Puffed rice (murmura)
2. In a wok, add ghee. Once heated, add jaggery
140 g Jaggery (light brown)
and cook on low flame until it melts (18-20
2 tsp Ghee
minutes) & stir continuously.
1/2 cup chopped Almonds (to be
3. To check the consistency of jaggery, drop a little
freshly used from the pod)
jaggery syrup to the bowl of water, it must
become hard immediately, remove and break
it.
4. The jaggery piece must break to pieces without
getting stringy. The broken pieces must be like
candy and brittle not soft. This is the right
consistency.
5. Add roasted puffed rice, almonds and mix well.
6. Make balls out of it or set on a greased
flattened surface, cut in pieces and leave to
completely cool down. Enjoy!
9
BADAM PURI
METHOD
INGREDIENTS
1. Mix together all the dry ingredients in a bowl
2 cup Almond flour (almonds to
and then add in milk little by little.
be used fresh from pod)
2. Combine everything together to make a hard
1/2 cup powdered Sugar
dough.
3. Divide the dough into two and roll out each on
3 tbsp Saffron milk, room
a parchment paper. The thickness should be
temperature
medium.
4. Cut into any shape you like using a cookie
cutter and repeat for the remaining dough.
5. Roast them on a pan on a medium low flame
till they turn golden brown from both sides.
You can also bake them at 165 degrees C in a
preheated oven for 8-12 minutes, based on the
crispiness you like.
6. Cool and serve immediately or store in an
airtight container for later use.
10
KESAR BADAM RASMALAI
METHOD
INGREDIENTS
1. Firstly, boil the milk and then cool it for about
For the angoori balls-
4-5 minutes.
750 ml Cow’s milk (makes about
2. Once the milk is slightly cooled, slowly add in
23-24 balls), room temperature
the yogurt whey little by little and keep on
1-2 tbsp or as required Yogurt
stirring it gently in one direction.
whey
3. Once the milk is curdled, strain it into a muslin
cloth and immediately add water to this.
For the rabri-
4. Squeeze out the water completely and leave it
500 ml Milk, reduced a little
aside for 20 minutes.
A few Saffron strands
5. Meanwhile, for rabri, heat the milk in a pot.
Keep stirring it gently and reduce it a little.
2-3 tbsp Sugar
Make sure that you're cooking this on low
flame. Add a few saffron strands and
For the sugar syrup-
cardamom to it while boiling.
1 cup Sugar
6. Remove and set aside to cool. Once cooled
4 ½ cups Water
blend it until smooth with the sugar. Set aside.
7. After 20 minutes, take the chenna and gently
Other-
squeeze it and make sure no water should
Chopped Almonds (freshly taken
come out.
from pod)
8. Now, gently crumble it and start kneading it
Dried Rose petals, for garnish
until super smooth. Roll into small balls. While
rolling it just ensure that there are no cracks
forming. Once all the balls are made, ensure to
keep them covered at all times else the surface
will become dry.
9. Alongside, boil sugar and water in a big vessel.
Put the angoori rasmalai balls into the water
when it is bubbling. And leave it covered for
about 10 minutes. Ensure to keep the flame
high at all times.
10. Once done, remove from flame and leave them
aside for an hour in the same pan to cool
naturally.
11. After an hour, ensure to squeeze all the syrup
from the chenna balls and put in the rabri
mixture. Let them soak for 3-4 hours.
12. Remove, garnish with almonds, dried rose
petals and serve.
VISHESH TIPPANI 4
The temperature of curdling is very important & the milk should be just below boiling
temperature 75 to 80 degrees C.
After Curdling, never stir vigorously, it will disturb the chenna.
The consistency of chenna is the key, it is too dry then the final result won’t be as
spongy and if it is too wet, then it will disintegrate while cooking.
While cooking the balls, the temperature has to be high. Set flame to high at all time.
It has to be constantly bubbling.
After 10 mins of cooking, transfer the Chenna balls immediately to a bowl of water. If
it sinks, its done. If it floats, cook for another minute and its done.
Squeeze the chenna balls extremely well to ensure it soaks the rabri well to make it
juicy.
PARYUSHAN MENU
In case of queries, you can message me on Instagram –@nehadeepakshah

INGREDIENTS
3 cup
A few of Puffed Rice (Murmura)
these recipes are already in the Paryushan Recipes Book.
140
This is grams Jaggery (Light
just a proposed menu,brown)
please feel free to make changes. In general we like to
2 tsp
keep gheelight so have planned it accordingly.
dinner
½ cup chopped almonds
Day 1
Breakfast – Ghee Mysore Sada Dosa with Daalia & Dry Coconut Chutney
Lunch – Gatta Sabzi with Masala Paratha or Ghee Phulkas, Black Pepper Khatta
Dhokla with Red Harissa Chutney , Cardamom Cake
Dinner – Paneer Tikka Frankie, Achaari Paneer Thepla Tacos
Day 2
Breakfast – Chilli bean Quesadillas
Lunch – Paneer & Dry Green Peas stuffed Dal Dhokli, Chana Dal & Dry Coconut Puran
Poli
Dinner – No yeast Pita, Hummus, Harissa Sauce, Sesame – Youghurt sauce, Dal
Bhajias (in place of Falafel)
Day 3
Breakfast – Masala Bhaat na Thepla
Lunch – Khatta Moong nu shaak with Masala Puris or Bhakris , Coconut Milk Barfi
Dinner – Nachos with Beans and White Sauce , Mexican Bean Rice with Hung Curd
Dip
Day 4
Breakfast – Rice Khichu with Methi Masala & Ghee
Lunch – Dal Baati Churma, Gatte ke Chaawal
Dinner – Ragda Pattice, Harissa Paneer Bhajias
Day 5
Breakfast – Dal Pakwaan (There is a recipe to make non fried pakwaans on my page)
Lunch – Papad Badi ki sabzi ghee phulka, Dal Panchmel with Rice ,Khandvi, Badam
Basundhi
Dinner – Herb & Black Pepper White Sauce Pasta, Ragi Crackers with Spicy Hummus
Day 6
Breakfast – Idli Sambhar and 2 Chutneys (Red and white)
Lunch – Amritsari Choley with Tandoori Masala Kulcha (Kulcha recipe on my
Instagram Page)
Dinner – Moong Dal Crepes Stuffed with Paneer & a light khichdi Kadhi
Day 7
INGREDIENTS
Breakfast – Sev Misal with Paratha
Lunch
3 cup– Dal RiceRice
Puffed & Mandiya
(Murmura)or Osaman, Panori , Moong Dal and Badam Halwa
Dinner – Chaats
140 grams – Sev(Light
Jaggery Puri , brown)
Dahi Papdi , Dahi Vada, Bhajias.
If you
2 tspwant
gheeyou can make a main course along with this or make a Galauti Kebab
Frankie
½ cup chopped almonds
Day 8 – Fasting or Ekasana

This is Samvatsari day and meant to fast. We should all try to fast at least 1 day if not
more.
Some Tips-
Plan the menu ahead for your family.
You can pre-make the nachos, crackers, lavash, boondi, sev and keep it.
All the herbs and dried ingredients should have been dried before Fagan
choumasa.
There are a lot more things that can be made during this time. These are just
some ideas and if you have any queries, feel free to reach out to me over
Instagram.
Try to add a lot of dahi into your diet. It helps to keep the body cool and will also
prevent acidity.
Please spend this time to introspect and bring in positivity into your life and your
surroundings.
A guide to interesting Paryushan cooking ideas. These are specially
for people who love eating out and for kids who are fussy eaters.
These are Paryushan Friendly Versions of my family’s favourite
Dishes. All these recipes have been crafted keeping the holy festival
in mind.
Designer Recipes & Photography Editor
DIYA BHANDARI NEHA DEEPAK SHAH RACHAITA JAIN

Paryushan Recipes by Neha Deepak Shah 2023

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ABOUT ME

I grew up in Mumbai and after my graduation in Food Science, I moved to Delhi

Pari + upshamanä = upshamanä means to suppress, to suppress our passions

For More recipes – Follow on Instagram @ nehadeepakshah

CHAATS & APPETIZERS

17. Perfect Dosa Batter

DIPS & CHUTNEYS

INSTANT JALJEERA MIX

ALMOND & MALAI PANEER PAPAD TIKKI

For the dhungaar (optional) -

ALMOND COCONUT STUFFED RAGDA PATTICE

MURADABADI DAL CHAAT WITH PAPDIS

BARLEY IDLI SKEWERS

NON- FRIED MIXED DAL BHAJIYAS

Dahi chutney to serve-

For curd mayo-

For the dhungaar (optional) -

PINDI CHANA HUMMUS WITH HERBED LAVASH

NACHOS WITH REFRIED BEANS & CREAMY WHITE SAUCE

GREEN MOONG SOUP

GRILLED WHITE DHOKLA

MEXICAN PANEER MOMOS

SUKHI METHI VADI CHAAT

GOLI IDLI WITH CHILLI PEANUT CHUTNEY

MOONG DAL WAFFLES

For the red chutney-

BHALLA PAPDI CHAAT

TO MAKE THE CHAAT -

CHILLI BEAN QUESADILLAS

HARISSA PANEER BHAJIYAS

MASALA ROASTED CHICKPEAS

INSTANT PANI PURI MASALA

DRY POHA CHIVDA MIX

FOR THE TEMPERING-

PARYUSHAN FRIENDLY CHEESE

PARYUSHAN DOSA MIX

Recipe Video Link:

INSTANT PEANUT CHUTNEY

PARYUSHAN PANCAKE MIX

Recipe Video Link:

MUG CAKE MIX

Recipe Video Link:

DAL DHOKLI TORTELLINI

HERB & BLACK PEPPER WHITE SAUCE PASTA

MEXICAN RICE WITH YOGURT DIP

For the dip-

MIXED LENTIL FALAFEL WITH WHOLE WHEAT PITA

PAKORA PITA POCKETS

PANEER KALIMIRCH WRAP

NON FRIED DAL PAKWAAN

MALAI PANEER KOFTA

Dabka batter- 1. Mix together all the ingredients of dabka

PAPAD PANEER PASTA

PERFECT DOSA BATTER

TAMARIND RASAM VADA

ACHAARI PANEER THEPLA TACOS

ITALIAN PANEER PARATHA

DESSICATED COCONUT CHUTNEY

AWESOME PEANUT CHUTNEY

MEXICAN PINTO BEAN DIP