Paryushan Recipes Cookbook: It's Not written by me; Just uploaded for Public use

Paryushan is the most significant and spiritually intense festival in Jainism, observed primarily by the Shwetambar sect (for 8 days) and the Digambar sect (for 10 days, known as Das Lakshan Parva). Rooted in the Sanskrit term "Paryushana," meaning "to stay close," this period is dedicated to deep spiritual introspection, fasting, penance, and purification of the soul.
Falling typically between August and September, Paryushan encourages Jains to detach from materialistic indulgences and practice Ahimsa (non-violence), Satya (truth), Aparigraha (non-possession), Brahmacharya (celibacy), and Anekantavada (non-absolutism). It is a time when Jain households adopt strict dietary rules — refraining from consuming root vegetables, green leafy vegetables, and processed foods. Many observe complete or partial fasting, surviving only on boiled water taken at specific times.
The core of the festival revolves around forgiveness and self-purification, culminating on Samvatsari (the last day), where Jains ask for forgiveness with the phrase "Michhami Dukkadam" – meaning “May all the evil that has been done be fruitless.”
aryushan Food Practices: Purity, Restraint, and Spiritual Nourishment
During Paryushan Parva, Jain food culture undergoes a profound transformation. The emphasis shifts from taste and indulgence to purity, simplicity, and non-violence (Ahimsa). Unlike other festivals where feasts are common, Paryushan calls for austerity and spiritual discipline, reflected clearly in its dietary customs.
One of the core tenets observed is the complete avoidance of root vegetables such as onions, garlic, potatoes, carrots, and even turmeric in raw form. The reasoning is spiritual and ecological: uprooting a plant is considered violent as it destroys countless microorganisms and the plant’s life source. Instead, Jains rely on above-ground produce like tomatoes, gourds, pumpkins, and select grains.
Another crucial aspect is no green leafy vegetables during the eight (or ten) days. According to Jain scriptures, during the monsoon, microorganisms multiply rapidly on leafy greens, making their consumption more prone to violence against micro-life. Hence, dishes are prepared with limited ingredients, often using dried pulses, grains like samo rice (barnyard millet), sabudana (tapioca pearls), and rajgira (amaranth), and dry spices.
Fermented foods are avoided, as they are considered to promote microbial growth. Even dairy products are scrutinized—only freshly extracted curd or milk is used, and stored items are minimized. Cooked food is preferably consumed within a few hours; leftovers are strictly forbidden during Paryushan.
Foods are prepared without using modern stimulants like tea, coffee, or processed items. There’s also a preference for boiled water, consumed after filtering and cooling naturally.
These restrictions, far from being burdensome, are embraced joyfully as they foster detachment, mindfulness, and gratitude. Meals are prepared with intention, shared

2. 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
ABOUT ME

3. 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 PARVA

4. Nonviolence (Ahimsa)
Engaging in self-discipline (Sanyam)
Partial or complete fasting Penance (Tapah)
Study of Scriptures (Swadhyaya)
Introspection (Pratikraman)
Repentance (Prayaschitta)
Paryushan stands for some of the most important practices like:
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.

5. Use freshly ground flour (not more than 15 days old)
For some dishes where you need fine flour, you can sieve it using a fine
sieve. (for cake recipe – use maida chalni)
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.
Before Paryushan, you can air dry herbs, mint leaves, and store it.
Sesame seeds to be washed & dried before Fagan chomasa (before holi)
You can make baked puris and nachos prior. Can be used only up to 15 days.
Lots of people do not use dried herbs also so you can skip that as well. If you
do not want to use it.
Use only whole kagzi badam which is freshly peeled in all the recipes.
For More recipes – Follow on Instagram @
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:
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nehadeepakshah
JAIN PARYUSHAN COOKING IDEAS

6. 1.
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4.
Instant Jaljeera Mix
Gud ka Sherbet
Kesar Badam Sherbet
Masala Chaas
DRINKS
Almond and Malai Paneer Papad Tikki
Galauti Tikki
Almond Coconut stuffed Ragda Pattice
Chakli Chaat
Muradabadi Dal Chaat with Papdis
Katori Chaat
Dhokla Cupcakes
Barley Idli Skewers
Non- Fried Mixed Dal Bhajiyas
Paneer Tikka
Pindi Chana Hummus with Herbed Lavash
Stuffed Khandvi
Nachos with Refried Beans and Creamy White Sauce
Green Moong Soup
Khakhra Chaat
Grilled White Dhokla
Mexican Paneer Momos
Neer Dosa
Sukhi Methi Vadi Chaat
Goli Idli with Chilli Peanut Chutney
Moong Dal Waffles
Bhalla Papdi Chaat
Chilli Bean Quesadillas
Harissa Paneer Bhajiyas
CHAATS & APPETIZERS
CONTENT
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7. CONTENT
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Masala Roasted Chickpeas
Instant Pani Puri Masala
Bhakarwadi
Dry Poha Chivda Mix
Paryushan Friendly Cheese
PRE-PREPS
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Paryushan Dosa Mix
Instant Poha Mix
Instant Peanut Chutney
Paryushan Pancake Mix
Mug Cake Mix
INSTANT MIXES
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Dal Dhokli Tortellini
Herb & Black Pepper White Sauce Pasta
Mexican Rice with Yogurt Dip
Mixed Dal Falafel with Whole Wheat Pita
Pakora Pita Pockets
Paneer Kalimirch Wrap
Millet Dosa
Mysore Dosa
Rice Panoli
Puran Poli
Non Fried Dal Pakwan
Paryushan Pizza
Moonglet Pizza
Malai Paneer Kofta
Dapka Nu Shaak
Papad Paneer Pasta
MAIN COURSE

8. CONTENT
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Desiccated Coconut Chutney
Harissa Sauce
Awesome Peanut Chutney
Mexican Pinto Bean Dip
Homemade Herb and Chilli Cream Cheese
Dry Mint Chutney
Mint Tzatziki
Amchoor Gud Chutney
Spicy Peanut Coconut Chutney
Paryushan Hummus
DIPS & CHUTNEYS
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Perfect Dosa Batter
Tamarind Rasam Vada
Achaari Paneer Thepla Tacos
Italian Paneer Paratha
No Yeast Pita Bread
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Kesar Elaichi Pancakes
Gud Gond Sandesh
Cake Idlis
Cardamon Cake
Caramel Popcorn
Til Gud Makhana
Thandai Nankhatai
Murmura Bars
Badam Puri
Kesar Badam Rasmalai
DESSERTS

10. INSTANT JALJEERA MIX
GUD KA SHERBET
INGREDIENTS
METHOD
4 tsp Mint powder
4 tsp roasted Cumin powder
1/2 tsp Black pepper powder
1 tsp Ginger powder
1/4 tsp Hing
1 tsp Fennel seeds
2 tsp Black salt
2 tsp Salt
1 tsp Sugar
2 tsp Mango powder
Mix all the ingredients well and store in a clean
glass container.
To make jaljeera, mix 1 tsp powder in one glass
of water (water should be at room
temperature) . Serve immediately.
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1 cup tightly packed Jaggery,
4 cups Water
Roasted Cumin powder
Black salt, to taste
1 tsp Basil seeds (Tukhmaria)
1/2 tsp Amchur powder
Dried Mint leaves
soaked in room temperature
water for 1 hr
Soak jaggery in water for an hour. When
jaggery is dissolved, strain liquid in a fine
strainer to remove impurities.
Now, soak basil in ½ cup water for 5 minutes.
In a jug, mix jaggery water, basil seeds and all
other ingredients.
Garnish with dried mint leaves and serve
immediately.
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INGREDIENTS
METHOD

11. KESAR BADAM SHERBET
1/2 cup Almonds, peeled freshly
1/3 cup Palm sugar candy
A few Saffron strands
1/2 cup Cardamom powder
Boil 1 cup water. When it starts to boil, add in
the almonds. Let it cook for 3 mins. Switch off
and rinse it in water.
Now remove the skin, it will easily peel off.
Toast it in tawa until moisture leaves and it
turns slightly golden.
Add in saffron along with cardamom powder
and toast for a few seconds.
Remove and set aside to cool.
Grind it to a smooth powder until it looks like
bread crumbs in texture.
Do not grind it more else it will become like a
paste. Cool down and then store in an airtight
container.
To make the sherbet, take 2-3 tsp of kesar-
badam mix. Add milk (should be at room
temperature), stir well and serve.
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INGREDIENTS
METHOD
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MASALA CHAAS
INGREDIENTS
METHOD
1 cup plain Yogurt, warmed
2 cups Water
1 dried Green chilli
1/2 tsp Cumin powder
1/2 tsp Black salt
Salt to taste
1/4 tsp Chaat masala
Dried Mint leaves, for garnish
Add all ingredients to a blender.
Blend till combined.
Pour into serving glasses, garnish with dried
mint and serve.
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13. ALMOND & MALAI PANEER PAPAD TIKKI
INGREDIENTS
METHOD
250g Malai paneer
(homemade, from curd whey)
1 tsp dried chopped Green
chillies
1/2 tsp roasted Cumin powder
1/4 cup roasted Almonds,
crushed (use freshly peeled
almonds from the pod)
Black salt, to taste
1/2 tsp Chaat masala
2 tbsp dried Mint leaves
Salt, to taste
2 tbsp Hung curd, warmed
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
For the tikkis-
Others-
In a mixing bowl, add in all the tikki ingredients
and mix well and form a soft dough. If the
mixture feels sticky add in some roasted besan
to it.
Divide the mixture and shape into tikkis.
Dip into slurry with the help of a fork and coat
evenly with the crushed papad.
Now, heat a non-stick pan and cook the tikkis
on a medium flame using some oil until nice
golden brown from both sides.
Remove and serve hot.
Enjoy!
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14. GALAUTI TIKKI
INGREDIENTS
METHOD
1/4 cup Rajma, soaked for 6-7
hours and pressure cooked
1/2 cup Chana dal, washed
thoroughly, soaked for 1 hour &
pressure cooked
1/4 cup Urad dal, washed
thoroughly, soaked for 1 hour &
pressure cooked
1/4 tsp Ginger powder
2 tbsp Ghee + for cooking the
kebabs
2 Bay leaves
4 to 5 Green cardamom
1 Black cardamom
A few Black peppercorns
A pinch of Nutmeg
1 Mace
2 inch Cinnamon stick
2 to 3 Cloves
1 tsp Red chilli powder
1/4 tsp Garam masala
1 tsp Coriander seed powder
1 tsp Rose water, optional
1-2 dry Green chillies
Salt, as required
1 small piece of super-hot Coal
1 tbsp Ghee
For the tikkis-
For the dhungaar (optional) -
For the tikkis, heat 1 tbsp ghee in a pan. Add in
the whole spices and once they turn aromatic,
add the green chillies.
Saute well and add in the rajma and cook for a
few minutes, then add in the pressure cooked
dals and mix everything well.
Cook for a minute or two and then add the
rose water and red chilli powder, garam
masala, coriander powder, season with salt and
mix everything well.
Cook until the mixture starts leaving the sides
of the pan.
Remove and place an aluminium foil bowl on
top of the cooked mixture. Place the hot
charcoal and pour some ghee over it.
Cover and set aside for 2 minutes.
Now, transfer the mixture to a plate and
remove all the whole spices from it. Mash very
well using a masher, grease your palms and
make tikkis out of the mixture.
Heat ghee in a pan and cook the tikkis on low
flame. Keep flipping every few minutes to get
that nice beautiful crust.
Once cooked from both sides, remove and
serve with a dip of your choice.
Enjoy!
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15. ALMOND COCONUT STUFFED RAGDA PATTICE
INGREDIENTS
METHOD
1 cup homemade Paneer (made
from curd whey), grated or
crumbled
1/4 cup cooked Dalia (fada)
1/2 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Cumin powder
1 tsp Chaat masala
Salt & Pepper
Few Almonds (freshly deseeded)
1 tbsp Desiccated coconut
1/4 tsp Chaat masala
A pinch of Saunth powder
Salt & Pepper
A little Oil or Ghee for cooking
3/4 cup White peas (safed matar)
1/4 tsp Turmeric powder
Salt, to taste
2 tsp Oil
1/2 tsp Cumin seeds (jeera)
Few dried Curry leaves
1/2 tsp Red chilli powder
1/4 tsp Garam masala
1/2 tsp Coriander seed powder
1 tbsp Chaat masala
1 tsp Amchoor powder
A pinch of Hing
Tamarind-Jaggery chutney
Sev
For the pattice -
For the filling-
(mixed with 1 tsp milk)
For the ragda -
For pressure cooking-
For tempering -
For assembly -
Cook the dalia until it is soft. Make sure it is
not over cooked. Drain it well so that all the
excess water has been removed.
Mix all ingredients and make a soft mixture.
Mix the dry coconut with little milk and keep
it aside. This will hydrate it.
Mix the fine chopped almonds with coconut
along with chaat masala.
Fill the paneer pattice mixture with the
almond - coconut filling and flatten it. Cook
on a hot tawa on both the sides and keep
aside.
Soak the white peas for about 3 to 4 hours
and pressure cook it with some salt and haldi.
3 to 4 whistles is good enough and then let
the pressure release on its own.
Make sure it does not get over cooked.
Cooking time may vary depending on the
variety and the soaking time.
Heat oil in a pan and add the jeera, dried
curry leaves, add all the dry masalas and cook
for 30 seconds.
Add the pressure cooked ragda and cook it
for 5 to 6 minutes.
Season with salt and keep aside. Serve it
warm with the pattice.
Serve hot pattice with some warm ragda
topped with tamarind-jaggery chutney, chaat
masala and sev. You can also put some
masala peanuts on this.
FOR THE PATTICE-
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FOR THE FILLING-
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FOR THE RAGDA-
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FOR ASSEMBLY-
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16. CHAKLI CHAAT
INGREDIENTS
METHOD
3 cups Rice flour
1/2 cup Besan
1 tbsp roasted Gram flour/ Sattu
2 tbsp Ghee, room temperature
1 tsp Cumin seeds
1 tsp Red chilli powder
Salt, to taste
Oil, for frying
Green chutney (dry mint chutney
recipe given)
Imli chutney
1/2 cup Moong & Chana, boiled
1/2 cup dried Yellow peas, boiled
1 cup whisked Curd, warmed
Salt, to taste
1 tsp Chaat masala
1/2 cup Sev bhujia
Dried Mint leaves
For the chakli-
For assembly -
For the chakli, sieve roasted gram flour,
besan, rice flour and transfer it into a mixing
bowl. Add salt, cumin seeds and mix well.
Add ghee and combine well with your fingers.
Sprinkle water and start mixing to make a soft
dough. Alongside, heat oil in a kadhai.
Fill dough in the chakli maker and press it
slowly and in circular motion on an oil
greased plastic sheet and make the chaklis.
Slide them gently into the oil and fry over
medium heat until they turn light golden
brown.
Remove and drain off the excess oil.
Set aside to cool down completely.
Once cooled, prepare the chaat. For this,
place a few chaklis on a plate. Spread a
teaspoon of green mint chutney on each
chakli.
Top it with boiled moong, chana & peas, add
the imli chutney and whisked curd. Sprinkle
little salt, roasted cumin powder and chaat
masala.
Finish with sev bhujia and dried mint leaves
Serve immediately and enjoyy!
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17. MURADABADI DAL CHAAT WITH PAPDIS
INGREDIENTS
METHOD
1/2 cup Moong dal, soaked for
1/2 hour
1 dried Green chilli
1/2 tsp Cumin seeds
1/2 tsp Cumin powder, roasted
1/2 tsp Chaat masala
Salt, to taste
Red chilli powder to taste
1 tbsp dried Mint chutney
1 tbsp Sweet chutney
Dried Mint leaves
8-10 Papdis (recipe given in
bhalla papdi chaat)
1 tbsp Ghee
Black salt
(recipe given)
Soak the dal in water for at least half an hour.
Pressure cook with some salt and turmeric
powder to a thick consistency.
Heat ghee in a pan. Add cumin seeds. Once
they crackle, add dried green chilli and sauté
for a few seconds.
Now, add the dal, salt and give a good mix.
Transfer to a bowl and top with dried mint
chutney and sweet chutney.
Take a plate and place papdis onto it. Put the
prepared moong dal chaat onto the papdis
and garnish with dried mint leaves, sev, chaat
masala, red chilli powder, black salt and
roasted cumin powder.
Serve immediately and enjoy!
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18. KATORI CHAAT
INGREDIENTS
METHOD
2 cups Whole wheat flour
2 tbsp hot Oil
1/2 tsp Salt
Water, to knead the dough
Oil, for frying
1 cup Moong & Chana, boiled
2 tbsp dry Mint chutney mixed
with water
2 tbsp Tamarind chutney
1 tsp Red chilli powder
1/2 tsp roasted Cumin seeds
powder
1 tsp Chaat masala
1/4 tsp Black salt
Salt, to taste
1/2 cup whisked Curd, warmed
Sev bhujia, for topping
For the katori-
For the filling-
In a large mixing bowl, mix together flour and
salt.
Add 2 tablespoons of hot oil over it and
knead a soft dough with water.
Divide the dough into small balls. Take a ball
and flatten it.
Roll out like a roti and prick all over with a
fork.
Wrap the rolled out dough on a small katori
and stick the edges.
Trim off the extra dough from outside.
Deep fry it in hot oil. Sprinkle the oil over the
bowl until the dough is separated from it,
remove the supporting katori and and fry the
prepared katori till it is golden and crisp.
Remove and dry the excess oil on the kitchen
paper and keep it aside.
Alternately, you can bake it in a muffin tray.
Mix together chilli powder, roasted cumin
seeds powder, chaat masala, salt, black salt.
Now, in another bowl, mix the moong &
chana with dry mint chutney.
Put the filling in the prepared katoris. Top it
with spice mix, tamarind chutney, whisked
curd, sev and serve.
Enjoy!
FOR THE KATORI-
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FOR THE FILLING-
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TO SERVE-
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19. DHOKLA CUPCAKES
INGREDIENTS
METHOD
1 cup fine Besan (bareek)
2 tbsp powdered Sugar
1 tsp Salt
1/4 tsp Turmeric powder
A pinch of Asafoetida
1 tbsp Oil
2/3 cup Water (this can vary
depending on consistency)
1 tsp Eno / Fruit salt
1 tbsp Oil
1/2 tsp Mustard seeds
8 to 10 dried Curry leaves
3 dried Green chillies
Water, as required
Dry Mint-Hung curd chutney
For the tadka-
To serve-
Preheat the steamer for 5-6 minutes on high
flame.
Meanwhile, to prepare the batter, take besan
in a large bowl. Add in salt, turmeric powder,
asafoetida, oil, sugar and finally water little by
little. Keep on whisking it and ensure that the
batter is super smooth and lump free.
Add in eno and whisk it well in one direction
and immediately pour into greased cupcake
moulds.
Place them into a preheated steamer and
steam for 12-15 minutes on high flame until
the knife comes out clean.
Remove, cool to room temperature, unmould
and set aside.
Now, for the tadka, heat oil in a pan, add in
the mustard seeds. Once they crackle, add
the dried curry leaves and dried green
chillies. Add in some water and let the tadka
come to a boil.
Pour over the tadka onto the cupcakes. Frost
with dry mint-hung curd chutney.
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20. BARLEY IDLI SKEWERS
INGREDIENTS
METHOD
1/2 cup crushed Poha
1/2 cup Barley, soaked for 5-6
hours
1/2 cup Yogurt/ Curd, warmed &
whisked
1 tsp Eno/ Fruit salt
1 dried Green chilli, finely
chopped
1/4 cup Water
Salt, to taste
Oil, for greasing
For the idlis-
Wash and soak barley in enough water for 5-6
hours.
Drain and grind into a smooth paste with a
little water and transfer to a large bowl.
Add in crushed poha & curd to the barley
paste. Mix well and keep aside for 20
minutes.
Add the chillies and the salt. Mix well and
adjust the batter to a thick dropping
consistency using water.
Add in the eno and give a final good mix.
Pour into greased mini idli moulds and steam
in a preheated steamer for 10-12 minutes on
medium flame until they are cooked.
Remove and cool. Place them into skewers.
Serve the idlis with the spicy peanut coconut
chutney.
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21. NON- FRIED MIXED DAL BHAJIYAS
INGREDIENTS
METHOD
1/4 cup Yellow moong dal,
soaked for 3 hours
1/4 cup Green moong dal,
soaked for 3 hours
1/4 cup Chawla beans, soaked
1 tbsp Kasuri methi
2 tsp Sugar
1/4 tsp crushed Black pepper
1/4 tsp Ajwain
1/4 tsp crushed Saunf
1/2 tsp Kashmiri red chilli powder
1/2 tsp Coriander seed powder
1/4 tsp Saunth powder
Salt, to taste
1/4 tsp Baking powder
1/4 tsp Eno for every batch
For dahi chutney, mix hung curd
with some chaat masala, dried
mint leaves, chilli flakes & black
salt.
For the batter base-
for 3 to 4 hours in warm water
Additions -
Dahi chutney to serve-
Drain the dal and chawla beans to remove all
the excess water. Grind it with minimal water
to make a thick batter.
Mix all the ingredients except eno to make a
bhajia mixture.
Take 1 cup batter and add ¼ tsp eno to it and
mix it well. The batter will become light and
fluffy.
You have 2 options, you can either fry these
or you can make this in a paniyaram pan
(appe pan). If cooking in the appe pan, add ½
tsp oil in each slot and keep on turning the
bhajias. When properly cooked, drain on a
kitchen paper and serve with dahi chutney.
This tastes best when served hot.
1.
2.
3.
4.
5.
9

22. PANEER TIKKA
INGREDIENTS
METHOD
200 grams homemade Paneer
1/2 cup warmed thick Curd (let it
hang in a muslin cloth for about
2 hours & then use)
2 tbsp roasted Besan flour
1/2 tsp Mango powder
1/2 tsp Cumin seed powder
1/4 tsp Turmeric powder
1/4 tsp Garam masala
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
1/4 cup thick Curd, warmed
1 tsp Kashmiri red chilli powder
1/2 tsp Sugar
1/2 tsp Salt
1/2 tsp Chaat masala
1/4 tsp dried Mint leaves
1 small piece of super hot Coal
1/2 tsp Ghee
Chaat masala to sprinkle
Ghee to brush
( made from curd whey)
For marination-
Dry masalas-
For curd mayo-
Mix all the ingredients to make a
smooth sauce.
For the dhungaar (optional) -
Others-
Mix all the ingredients for the marination to
make a smooth paste.
Add cubes of paneer to this and keep them
aside for 30 minutes.
Then, place an aluminium foil bowl on top of
the paneer mixture. Place the hot charcoal,
and pour some ghee over it.
Cover and set aside for 2 minutes.
Either cook these on skewers in the OTG at
200 degrees C for about 15 to 20 minutes or
cook directly on the gas.
Brush with ghee, sprinkle some chaat masala
and serve with the curd mayo.
1.
2.
3.
4.
5.
6.
10

23. PINDI CHANA HUMMUS WITH HERBED LAVASH
INGREDIENTS
METHOD
2 cup boiled Kabuli chana /
Choley (these should be over
boiled slightly)
2 tbsp Sesame paste (to be
washed & dried before fagan
chaumasa - before holi)
4 tbsp Olive oil or regular oil
2 tbsp Curd / Yoghurt, warmed
A pinch of Garam masala
1 tsp Saunth powder
1 tsp Amchoor
Salt, as required
1 tbsp Jeera
1 tbsp Coriander seeds
1 Green cardamom
1/4 Black cardamom
2 Cloves
1/2 inch Cinnamon
1 tbsp Amchoor powder
1 cup Whole wheat flour
1 tbsp Oil
1 tsp Salt
Black and White sesame
Mixed herbs (can use any –
Oregano, Basil, Parsley)
For pindi chana hummus-
For pindi chana masala -
For herbed lavash-
Dry roast all the masalas in a kadhai till
fragrant.
Cool the spices and then use a mortar pestle
to pound it.
Try to make a fine powder and if making in a
bigger quantity, you can also use the grinder.
In a mixer blender, add the overcooked
choley, sesame paste, olive oil, yoghurt,
amchoor powder, saunth powder, salt, a tsp
pindi chana masala and a pinch of garam
masala.
Blend into a smooth paste and store with
olive oil so that it does not get spoilt.
When serving, you can sprinkle some red
chilli powder.
Knead all the ingredients except sesame and
herbs to form a soft dough.
Roll into thin chapatis and sprinkle with
sesame and herbs on top. Roll it again so that
they stick inside.
Cut into long triangles and place on a greased
baking tray.
Bake at 160 Degrees C for about 10 minutes
or till crisp and brown.
Remove from the oven and cool.
You can also make this on the tawa just like
the way you make khakra.
Serve the hummus with lavash, on a platter.
Top olive oil on the hummus and sprinkle
with red chilli powder.
PINDI CHANA MASALA-
1.
2.
3.

HUMMUS-
1.
2.
3.
HERBED LAVASH-
1.
2.
3.
4.
5.
6.
ASSEMBLY-
1.
2.
11

24. STUFFED KHANDVI
INGREDIENTS
METHOD
1/2 cup fine Besan
1/2 cup sour Curd, warmed
3/4 cup Water
1 small dried Green chilli
2 tsp Sugar
A pinch of Asafoetida
1/4 tsp Turmeric powder
Salt, to taste
1 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Sesame seeds
Few dried Curry leaves
Thick dried mint and hung curd
dip / dried mint and crumbled
paneer mixture (curd should be
warmed and then hung; paneer
should be homemade using curd
whey)
For tempering -
For the filling-
Firstly, for the base of the khandvi, add besan,
sour curd, some salt, sugar, a little bit of hing,
a little bit of haldi, some green chilli. Mix it all
up.
Add water and prepare a nice thin batter.
Make sure that it is lump-free. Whisk it well,
blend it with a hand mixer and then strain it
up.
Now, heat a non-stick pan and cook the
khandvi base. Ensure to keep the flame low
and stir continuously. Make sure you don't
leave it even for a minute. You need to be
very patient here.
As you will stir it you will see that the mixture
starts to thicken. You have to cook it to a
stage where the mixture doesn't fall from
your spoon. Once the mixture looks quite
thick, test it on the back of a spoon or any
surface of it by gently pulling off the mixture.
If it doesn’t stick and pulls off easily, its done.
In an inverted pan spread it well. Use a silicon
spatula to spread it evenly. Once you have
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.
Once done, leave this for about 10 to 15
minutes and then peel off the cling film and
cut out strips.
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.
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.
Serve immediately and enjoy!
1.
2.
3.
4.
5.
6.
7.
8.
9.
12

25. NACHOS WITH REFRIED BEANS & CREAMY WHITE SAUCE
INGREDIENTS
METHOD
1 cup Maize flour (makke ka atta
or corn meal)
1 cup Whole wheat flour (any
flour should be freshly ground –
only up to 15 days)
1 tsp Salt
1 tbsp Oil + for frying
2 cups Rajma beans (soaked for
6-7 hours & pressure cooked)
1 tbsp Oil
2 tbsp Sugar
1/2 tsp Mango powder (amchoor)
1 tbsp dried Mixed herbs
(Parsley, Oregano, Basil)
1 tsp Red chilli flakes
1 tsp Saunth powder
1 tbsp homemade Butter / Ghee
1 tbsp Whole wheat atta
1 cup Milk
1 tsp Salt
1 tsp Turmeric powder
Same-day Malai, optional
For nacho chips-
For refried beans-
For white sauce-
Knead all the ingredients into a stiff dough.
Let it rest for 10 minutes.
Make small golf ball sized spheres. Roll very
thin like chapattis. (as thin as possible)
Heat on a tawa for 5 seconds each side and
then cut into triangles / diamonds like we cut
for dal dhokli.
Heat oil in a kadhai for frying. Fry these chips
on medium flame till crisp. Drain on a tissue
paper and store in an airtight container.
These chips can be stored in an airtight
container for about 15 days.
Pressure cook the rajma beans. Make sure
they are soft. Do not throw the water. Use
some of the cooked water to make the beans
saucy.
Heat oil in a pan and add the beans in it. Add
the sugar, amchoor, salt and cook till most
water evaporates.
Add the dried herbs and red chilli flakes to it.
Cook for about 10 minutes. Mash the beans
slightly and use.
Heat butter/ ghee in a pan, Add the wheat
flour to it.
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.
In a platter, place some nacho chips.
Top with the refried beans mixture and
creamy white sauce.
Sprinkle some red chilli flakes on it and serve.
FOR NACHO CHIPS-
1.
2.
3.
4.
5.
6.
FOR REFRIED BEANS-
1.
2.
3.
FOR CREAMY WHITE SAUCE-
1.
2.
ASSEMBLY-
1.
2.
3.
13

26. GREEN MOONG SOUP
INGREDIENTS
METHOD
1/2 cup Green moong, soaked for
3-4 hours and drained
1 tsp Oil/ Ghee
1/2 tsp Cumin seeds
1/4 tsp Asafoetida
1 dried Green chilli
A few dried Curry leaves
Salt, to taste
Black pepper powder
Amchoor powder
Dried Mint leaves
To make moong soup, combine the soaked
moong and 3 cups of water and pressure
cook for 3 whistles with a little salt.
Remove, let the steam escape and and then
cool to luke warm. Do not drain the water.
Blend the moong with the water using a hand
blender till it is smooth. Remove and set aside
in a pan.
Now, add ghee in a pan and add the cumin
seeds. Once the seeds crackle, add
asafoetida, dried green chilli, dried curry
leaves and sauté for a few seconds.
Add the blended moong mixture, 1 cup of
water, mix well and cook for 5-6 minutes on a
medium flame. Keep stirring occasionally.
Adjust the seasonings, garnish with dried
mint leaves and serve hot.
1.
2.
3.
4.
5.
6.
14

27. KHAKHRA CHAAT
INGREDIENTS
METHOD
2 cups Whole wheat flour
2 tbsp Kasuri methi
1 tbsp White sesame seeds
(washed and dried before
fagan chaumasa)
1/4 tsp Turmeric powder
1/4 tsp Red chilli powder
Salt, to taste
2 tsp Oil
Dry flour, for rolling
1 cup Mixed beans (Rajma and
Lobia), soaked for 4-5 hrs, then
boiled and cooled
2 tbsp dry Mint chutney
2 tbsp Tamarind chutney
1/2 cup whisked Curd, warmed
1 tsp prepared Pani puri
masala
1/2 tsp Red chilli powder
Salt, to taste
Boondi/ Sev bhujia, for topping
For the chaat-
Mix together all the ingredients and knead a
semi soft dough using water.
Divide the dough into 16 portions and roll
out each, thinly using dry flour.
Heat a non stick tawa and cook the khakhras
on a medium low flame while pressing with a
khakhra press or muslin cloth until light
brown from both sides and crisp.
Cool and store in an airtight container or
serve as khakhra chaat.
Mash the beans coarsely. Mix together
beans, dry mint chutney and the spices.
Break the khakras into pieces and assemble
in a plate, add the beans mix, followed by
tamarind chutney, whisked curd, some red
chilli powder, salt and boondi/ sev.
Alternatively, you can make this like a
khakhra pizza by simply assembling it all on
top of the khakhra as it is.
Serve immediately and enjoy!!
FOR THE KHAKHRA-
1.
2.
3.
4.
FOR THE CHAAT-
1.
2.
3.
4.
15

28. GRILLED WHITE DHOKLA
INGREDIENTS
METHOD
1 cup regular Rice
1/4 cup Urad dal
1/2 cup Curd, warmed
1 dried Green chilli, chopped
2 to 3 tbsp Water (room
temperature) for grinding
1/2 tsp Oil to be added later
to the batter + for greasing
1 tsp Eno
Salt, to taste
Black pepper powder , to
taste
Red chilli powder, to taste
Roasted Sesame seeds, as
required (seeds to be washed
and dried before fagan
chaumasa)
Awesome Peanut chutney
(recipe given)
Others-
Rinse the rice and urad dal thoroughly. Soak
them together or separately in enough water
for 3-4 hours.
Drain them well and then grind them
together with the chilli. Keep adding 2 to 3
tbsp water at intervals. The batter should be
thick like the idli batter and the texture of the
ground rice should be grainy.
Pour the batter in a deep bowl or pan and
add the yogurt and salt.
Stir well and ferment for 7-8 hrs during the
day or you can keep it under the sunlight.
Before preparing the dhoklas, grease the
dhokla pan and set aside. Also, preheat the
steamer.
First, add oil in the batter and stir well. Then
add the fruit salt to the batter. Mix well in one
direction and pour the batter into the greased
pan. Sprinkle with black pepper powder, red
chili powder and roasted sesame seeds.
Place the pan in the steamer. Cover and
steam for 20-25 minutes on medium flame or
till a toothpick comes out clean.
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.
1.
2.
3.
4.
5.
6.
7.
8.
16

29. MEXICAN PANEER MOMOS
INGREDIENTS
METHOD
1 tsp less than ¾ cup Whole
wheat flour (90 g)
2 pinches of Salt
6 tbsp + 2 tbsp Water (100ml)
1 cup mashed Cottage cheese
(homemade, prepared from
curd whey)
2 tbsp dried Mixed herbs-
Parsley, Oregano, Chilli flakes
1 tsp dried and chopped
Green chilli
Salt and Pepper, to taste
Chaat masala, to taste
5-7 Kashmiri dried red chillies,
soaked in water
1/2 tbsp Asafoetida
2 tbsp Red chilli powder
2 small pieces of Tamarind,
soaked in water
2-3 tbsp roasted Peanuts
Lime juice, as needed
Salt, to taste
Dried Mixed herbs, for
garnish
For the dough-
For the herbed cottage cheese
filling-
For the red chilli chutney-
For the chutney, grind the tamarind pulp.
Transfer to a bowl.
Then grind the soaked red chillies and other
ingredients separately.
Combine both the pastes and whisk the
mixture well .
Add red chilli powder, lemon & salt to taste.
Set aside.
For the dough, bring water to bubbling hot in
a kadhai. Add the salt and flour and mix well.
Transfer the mixture to a worktop and knead
well for 5 minutes.
Cover and keep aside for 30 minutes.
For the cottage cheese filling, mix all the
ingredients together and keep aside.
Now, divide the dough into 10-12 g portions
and roll out each thinly using some dry flour.
The diameter should be about 3.5 inches.
Place a spoonful of the prepared filling in the
centre and pleat, pinch and seal the edges as
required to shape the momos.
Steam for 10-12 minutes in a preheated
steamer.
Remove and serve hot with the red chilli
chutney.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
17

30. NEER DOSA
INGREDIENTS
METHOD
VISHESH TIPPANI
1 cup sona masoori Rice,
washed thoroughly and
soaked for 5 hrs
1/4 cup Desiccated coconut
2-3 tbsp Milk
A little Salt
1/4 cup Water + 1 cup
To make the batter, mix together all the
ingredients and blend together smoothly.
Adjust the consistency by adding water if
needed. It should be like that of buttermilk.
Thicker batter will form cracks in the dosa.
Now, heat a non stick pan to super hot. Pour
the batter, first on the outside and then
inside. Then, give it a swirl.
Cover and cook for just about 30-40 seconds
on a low flame.
Remove carefully and transfer to a wooden
board. Cool for 30 seconds and then fold.
Serve with a chutney of your choice and
enjoy!
1.
2.
3.
4.
5.
6.
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.
18

31. SUKHI METHI VADI CHAAT
INGREDIENTS
METHOD
1 cup Besan
2-3tbsp Kasuri methi
1 dried Green chilli, chopped
2 tbsp Rice flour
1 tsp Red chilli powder
1 tsp Cumin seeds
1/2 tsp Turmeric powder
1/2 tsp Ajwain
1/4 tsp Baking soda
1 tbsp Jaggery
Salt, to taste
1 tsp Tamarind pulp
Oil, for frying
Amchoor & Gud chutney
Dry mint chutney
Whisked Curd, warmed
Sev bhujia
Chaat masala
For the chaat-
Add all the ingredients in a bowl and start
mixing.
Pour in little water and make a thick batter.
Take a greased plate and pour in the batter.
Cook this in a preheated steamer for 15-20
minutes on a medium flame.
Open and insert a knife and check. If it comes
out clean, its done.
Remove, cool and cut into desired sized
pieces.
Heat oil in a kadhai and shallow fry the vadis
until they turn crisp and light brown in colour.
Remove on an absorbent paper and cool.
For the chaat, place a few vadis in bowl or
plate. Top with whisked curd, chutneys, sev
bhujia, chaat masala and serve immediately.
1.
2.
3.
4.
5.
6.
7.
8.
9.
19

32. GOLI IDLI WITH CHILLI PEANUT CHUTNEY
INGREDIENTS
METHOD
1 cup Rice flour
1 + ¼ cup Water
Salt, to taste
1 tbsp Ghee
1 tbsp Oil
Chilli flakes
Sesame seeds
Crushed Peanuts
Salt, to taste
Podi masala, as required
For the chilli peanut dressing -
Heat water to boiling in a kadai. Add in ghee
and then the flour.
Mix well and break any lumps. Then, transfer
to a bowl and knead into a soft dough.
Grease your hands and make small balls out
of the dough.
Steam in a preheated steamer for 10-15 mins
on a medium low flame.
Remove and set aside.
Now, heat oil in another pan, add in chilli
flakes, sesame seeds, podi masala, salt and
crushed peanuts. Mix well and toss in the goli
idlis.
Serve immediately and enjoy!
1.
2.
3.
4.
5.
6.
7.
20

33. MOONG DAL WAFFLES
INGREDIENTS
METHOD
1 cup soaked Moong dal
(green and yellow mix)
Some Salt
Some Black salt
Dried Green chillies
½ tsp Turmeric powder
1/2 tsp Eno, for each waffle
Ghee, for cooking the waffle
3 to 4 soaked Kashmiri red
chillies
1/4 cup roasted Peanuts
1/4 cup roasted Dalia
1/2 tsp roasted Coriander
seeds
1/2 tsp roasted Cumin Seeds
1/2 tsp dried Green chilli
Salt
Black salt
A little Amchoor powder
For the waffle batter-
Others-
For the red chutney-
Mix together all the ingredients of the batter
and blend them together smoothly.
Transfer to a bowl and add in eno. Mix well in
one direction until the batter turns fluffy.
Now, put spoonfuls of the batter in a
preheated waffle maker and cook it for 7-8
mins.
Meanwhile, blend together all the ingredients
for the red chutney and set aside.
Once the waffles are done, remove, serve
them with the chutney, top with some dried
coconut and dried mint and enjoy!
1.
2.
3.
4.
5.
21
VISHESH TIPPANI
Add eno right before making the waffles.
Serve these immediately & cook with ghee, it
enhances the flavour.
Add water to the chutney & batter
accordingly.

34. BHALLA PAPDI CHAAT
INGREDIENTS
METHOD
1/4 cup Moong dal, washed
thoroughly and soaked for
atleast 4-5 hours
1/4 cup Urad dal, washed
thoroughly and soaked for
atleast 4-5 hours
Salt, to taste
1/2 tsp Cumin seeds
Oil, for frying
1 cup Atta
1 tsp Ajwain
2-3 tbsp Oil
Salt, to taste
1 tsp Ajwain
4 tsp Cumin seeds
1 tsp Fennel seeds
2 tsp Chaat masala
1/2 tsp Black pepper powder
2 tsp Black salt
1 tsp Salt
2 tsp Red chilli powder
Fried Bhallas, soaked in warm
salt + hing water
Papdis
500gm Curd, whisked (warmed)
1/4 cup sweet Tamarind chutney
1/4 cup dried green Mint chutney
(recipe given)
Boiled Moong and Chana
Boiled Yellow peas
Dahi bhalla masala
Dried Mint leaves
For the bhallas-
For the papdis-
For the dahi bhalla masala-
For the assembly -
Dry roast cumin seeds, ajwain on low flame
until aromatic. Then add in all the other
ingredients and roast for another 1-2 minute.
Remove and grind into a fine powder.
Store in an airtight container and use as
required.
Wash both the dals thoroughly and soak for
atleast 4-5 hours, separately.
After 5 hours, drain the water from the dals
and wash them again. Drain out the water
completely using a strainer
Grind them together into a thick, smooth
paste. Add 1-2 tbsp of water if required.
Now, transfer the paste to a bowl, add in salt
and cumin seeds. Mix everything thoroughly
with your hands for 2-3 minutes (only in one
direction) until the batter gets light and fluffy.
You can also use a double beater. To check
the effectiveness of your beating, note that
the batter should turn whitish in colour.
Heat oil in a kadhai to medium hot. Dip your
hands in a bowl of water, take a spoonful of
batter and pour into hot oil. Repeat and put in
more.
Deep fry on a medium-low flame for 8-10
minutes, until golden brown throughout. You
can also make the bhallas in an appe pan.
Remove, drain off the excess oil and set aside
to cool. Just 20 minutes before making the
chaat, dip the bhallas into lukewarm water.
(For this, take lukewarm water, add in some
salt and a pinch of hing to it. Mix well and
dunk the fried and cooled bhallas into it for
20 minutes.
DAHI BHALLA MASALA-
1.
2.
3.
FOR THE BHALLAS-
1.
2.
3.
4.
5.
6.
7.
22

35. 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.
Cover and set aside for 20 minutes.
Then, remove the dough and knead for a minute. Divide the dough into two and roll
each into a thin log.
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.
Prick the papdis throughout using a fork.
Deep fry into hot oil on medium-low flame until golden brown from both sides.
Remove, drain off the excess oil and set aside to cool.
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.
Dip 3-4 papdis into curd and place them too on the bhallas. Top with boiled moong,
chana & yellow peas.
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.
Serve immediately and enjoy!
FOR THE PAPDIS-
1.
2.
3.
4.
5.
6.
7.
TO MAKE THE CHAAT -
1.
2.
3.
4.
4

36. CHILLI BEAN QUESADILLAS
HARISSA PANEER BHAJIYAS
INGREDIENTS
INGREDIENTS
METHOD
METHOD
1 cup Whole wheat flour + for
rolling
2 tsp Oil + for cooking
Salt, to taste
3/4 cup boiled Rajma
1 cup homemade Paneer (made
from curd whey)
1 tbsp Red chilli paste
Salt, to taste
Black pepper powder
Dried mint leaves
For the tortillas-
For the filling-
300 grams homemade Paneer
(made from curd whey)
2 to 3 tbsp thick Harissa sauce
1/2 cup Fine besan
1 tbsp Rice flour
1 tsp Corn flour
A pinch of Soda
Salt
Coating batter-
Combine together all the ingredients of the
tortillas and knead a soft dough using water.
Cover and set aside for 20-30 minutes.
Meanwhile, mix together all the ingredients
for the filling and divide into 4 equal portions.
Set aside.
Now, divide the dough into small balls and
roll them using some dry flour. Place a
portion of the filling onto half the tortilla and
fold to form a semicircle. Press lightly and
seal the edges.
Heat a tawa to medium hot and cook the
quesadilla using little oil until it turns golden
brown from both sides.
Repeat with all and serve hot with a yogurt
dip.
1.
2.
3.
4.
5.
Cut the paneer into 1 & ½ inch squares, keep
the thickness as ¾ cm.
Take 2 pieces of paneer and put a layer of
harissa sauce on 1 layer and make a
sandwich
For batter, mix all the ingredients with water.
The batter should neither be too thick nor too
watery.
You can either deep fry these or even cook it
on a pan.
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.
Sprinkle with chaat masala and serve it hot,
you can serve it with a dahi chutney.
1.
2.
3.
4.
5.
6.
23
24

38. MASALA ROASTED CHICKPEAS
INSTANT PANI PURI MASALA
INGREDIENTS
INGREDIENTS
METHOD
METHOD
4 cups Chickpeas, cooked
4 tbsp Oil
2 tbsp Paprika or Kashmiri red
chilli powder
2 tbsp Cumin powder
1 tbsp Garam masala powder
Salt, to taste
2 ½ tbsp Mint powder
3 tsp Salt
1/2 tsp Jaggery powder
1 tbsp roasted Cumin
3 tbsp Mango powder
6 tsp Black salt
seeds
Drain water completely from the chickpeas
and dry them using a kitchen towel. Pre-heat
oven to 200 degrees.
Lay them on a baking tray in a single layer
and drizzle with 2 tablespoons of oil and
sprinkle with salt. Mix well.
Let them roast in the oven for 30-40 minutes
and keep stirring them every fifteen minutes
or so. Reduce the oven temperature to 175
degrees post 30 minutes.
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.
Let them cool completely before storing them
in an airtight container. The chickpeas stay
crisp and crunchy for up to a week.
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Grind together mint powder, salt, jaggery
powder, cumin seeds, mango powder and
black salt into fine powder.
Store in an air-tight container and use as
required.
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2

39. BHAKARWADI
INGREDIENTS
METHOD
1 cup Whole wheat flour
1/4 cup Besan
Salt, to taste
4 tbsp neutral Oil
1 tbsp Coriander seeds
1 tbsp Sesame seeds
1 tbsp Fennel seeds
1/4 cup Desiccated coconut
1 tsp Red chilli powder
1/4 tsp Turmeric powder
1/2 tsp Jeera powder
1 tsp Amchoor powder
Salt, to taste
2 tsp Sugar
Oil, for frying
Imli-Gud water / Plain water
For the filling-
Others-
For the dough, mix together all the dry
ingredients and add in the oil. Rub everything
together till the mixture becomes crumbly.
Now add water little by little and knead a stiff
dough. Apply some oil on top, cover and set
aside for 10-15 minutes.
Meanwhile, for the filling, roast the coriander
seeds, sesame seeds and fennel seeds on a
low flame and once they turn aromatic, add
the coconut. Roast further till they are golden.
Remove and add in the rest of the spices. Mix
well and grind coarsely.
To make the bhakarwadi, remove the dough
and knead for a minute. Divide them equally
and roll out each. The thickness should be
thinner than that of a roti. If needed you can
use some dry flour here.
Apply some imli-gud water and then a thin
even layer of the prepared masala.
Roll it tightly but very carefully. Seal the edge
with some more imli-gud water. Tighten it by
rolling a little more. Remove the edges and
slice them into pieces.
Press to flatten each with thumb and
rounden the edges with your fingers.
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.
Remove, cool and enjoy!
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3

40. DRY POHA CHIVDA MIX
INGREDIENTS
METHOD
2 cups thin red or white Poha
1/3 cup Peanuts
1/3 cup roasted Chana dal
1/4 cup chopped dry Coconut
1/3 cup Oil, for deep frying
14 to 15 dried Curry leaves
2 tsp chopped dry Green chillies
1/4 tsp Turmeric powder
A pinch of Hing
2 tsp Jaggery powder
Salt, to taste
1/2 tbsp Oil
(aval or flattened rice)
slices, optional
For the tempering-
Measure all the ingredients and keep them
separately in a plate or bowl.
Heat a wide, thick bottomed pan or kadai
with a handle. Keep the flame to a low and
add 2 cups of rice flakes in it.
Roast the poha and very gently shake the pan
so that the poha gets evenly roasted, as
constant stirring with a spoon might break
the poha.
Within 3 to 4 minutes, the poha flakes will
change their texture and become crisp. DO
NOT roast the poha on a high flame else they
will get burnt.
Remove on a plate and set aside.
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.
Now, add the dry coconut slices and fry till
they become crisp and light golden or golden.
Remove and place with the peanuts.
Fry the roasted chana dal for a few seconds,
till they become crisp. Remove and mix with
the peanuts and coconuts.
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).
Stir and saute, add in the dry chillies and
curry leaves, turmeric powder and salt.
Now add the jaggery powder and cook on a
low flame.
Then mix in the roasted poha along with the
fried ingredients. Be very gentle and light.
FOR ROASTING THE CHIVDA-
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FOR FRYING THE NUTS-
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FOR THE TEMPERING-
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4

41. 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!

42. PARYUSHAN FRIENDLY CHEESE
INGREDIENTS
METHOD
1 litre full fat Milk
1/4 cup Curd whey or as
required
1/2 cup Water
Room temperature Water, for
washing the cheese
Salt, to taste
1/2 tsp Ghee
Pinch of Haldi
Parchment paper
(room temperature)
Heat milk in a pan. Once its just hot enough
for your finger, add in the curd whey little by
little, while stirring constantly.
The milk will curdle. It should be sticky in
texture, not like the regular paneer.
Remove and strain completely and shape into
a ball. Then, dip the ball and tighten the ball
in the whey water 3-4 times.
Be gentle during this process.
Now, dip it in plain water and shape again.
Put the cheese ball into a blender along with
ghee, salt, turmeric and blend into a smooth
paste.
Transfer to an airtight container (lined with
parchment paper) and cool until set.
Unmould, cut and use as required.
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5

44. PARYUSHAN DOSA MIX
INSTANT POHA MIX
INGREDIENTS
METHOD
1 cup Idli rice
1/3 cup Urad dal
1 tbsp Chana dal
1/3 cup Poha
3/4 tsp Salt
1 tbsp Sooji / Rawa ( optional as
many people don’t use it)
1/4 tsp Baking soda
1/2 tsp Eno
1 tsp Sugar, optional (this adds a
good colour)
Dry roast the ingredients to remove any
moisture.
Cool it before grinding.
Sooji need not be ground, we need it for the
crispiness.
Store in an airtight container.
For 1/2 cup premix, add 1/2 cup water (room
temperature) & 2 to 3 tbsp curd (warmed).
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Recipe Video Link:
https://www.instagram.com/reel/CttTL4qJK1z/?
igshid=MzRlODBiNWFlZA==
2 cups thick Poha
2 tbsp Oil
1 tsp Mustard seeds
1/4 tsp Hing
1 tsp Saunf (fennel seeds)
10 to 12 dried Curry leaves
3 tbsp roasted Peanuts
1 tbsp Sugar
1 tsp Salt
1 tsp Black salt
2 dried Chillies, chopped
Heat oil in a pan, add in mustard seeds and all
other spices and seasonings.
Let them splutter and add in poha. Roast well
on a low flame and set aside to cool.
Mix together with roasted peanuts and store in
an airtight container.
To make poha, add water until the level slightly
lower than the poha & cover it. Leave it for 7 to
8 mins.
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2
INGREDIENTS
METHOD
VISHESH TIPPANI
Recipe Video Link:
https://www.instagram.com/reel/CsDuCWYJ7Lt/?
igshid=MzRlODBiNWFlZA==
Make sure the poha is well roasted.
Pre roast the peanuts prior to adding.

45. INSTANT PEANUT CHUTNEY
INGREDIENTS METHOD
1 cup Daalia (roasted gram)
1/2 cup Peanuts (lightly
roasted to remove skin)
4 to 5 dried Kashmiri red
chillies
1 tsp Amchoor powder
1/2 tsp Coriander seeds
5 to 6 dried Curry leaves
1/4 tsp Hing
3 to 4 Black peppercorns
Salt & Black salt
1 tsp Sugar, optional
1 tsp Oil
5 to 6 dried Curry leaves
1 dried Chilli, cut into pieces
1/2 tsp Mustard seeds
For the tadka -
Dry roast daalia & peanuts well until fragrant.
Cool them completely and then grind all the
ingredients & fill in an air tight container.
To make the chutney, simply add water (room
temperature) to this chutney and set aside.
For the tadka, heat oil, add in mustard seeds,
dried curry leaves, dried chillies and let them
splutter.
Mix it into the prepared chutney and enjoy!
Tastes best when served with Idli, Dosa,
Uttapam or just on some Khakhra too.
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Recipe Video Link:
https://www.instagram.com/reel/Cs3VrHqPk4s/?
igshid=MzRlODBiNWFlZA==
3

46. PARYUSHAN PANCAKE MIX
INGREDIENTS METHOD
1 cup Atta
1 tbsp Corn flour
2 tbsp powdered or caster Sugar
1/4 tsp Salt
1 & 1/2 tsp Baking powder
2 tbsp Milk powder
Mix together all the ingredients and store in an
airtight container.
When making pancake, all you got to do is add
room temperature water or milk along with
melted ghee and cardamom/ cinnamon
powder.
For 1/2 cup Mix , add 1/2 cup milk ( room
temperature ), 3/4 tsp melted ghee & 1/2 tsp
cardamom powder / cinnamon powder.
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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/?
igshid=MzRlODBiNWFlZA==

47. MUG CAKE MIX
INGREDIENTS METHOD
1/2 cup Whole wheat flour
6 tbsp powdered Sugar
1/2 tsp Cinnamon powder
1/2 tsp Baking powder
1/2 tsp instant Coffee powder
(optional)
A small pinch of Salt
Mix together all the ingredients and store in an
airtight container.
For making the mug cake - 1/2 cup premix + 4
tbsp milk (room temperature) + 1 ½ tbsp ghee
Just microwave for 1 min + 10 seconds.
Enjoy!
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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==

49. DAL DHOKLI TORTELLINI
INGREDIENTS
METHOD
1 cup Whole wheat flour
1/4 tsp Turmeric powder
1/4 tsp Red chilli powder
1/4 tsp Coriander seed powder
1 tsp Oil
1/4 tsp Salt
Warm water, to knead the dough
1/4 cup dried Mint leaves
1/2 cup crumbled Paneer,
homemade from curd whey
Salt & Pepper
1/2 cup Toor dal (washed and
soaked)
1/4 tsp Turmeric powder
1/2 tsp Salt
1 tbsp Ghee
6 to 7 dried Curry leaves
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
A pinch of Asafoetida (hing)
1/4 tsp Turmeric powder
1/4 tsp Chilli powder
1/4 tsp Coriander seed powder
2 dried Green chillies
2 tsp Tamarind paste (soak dry
tamarind in water for an hour
and strain it)
1 tbsp grated Jaggery
2 tbsp dried Mint leaves
For the dhokli dough-
For the dhokli filling-
For the dal-
For pressure cooking-
For tadka-
Others-
Mix all the stuffing ingredients and keep
aside.
For the dhokli, mix all the dough ingredients
and knead a soft roti like dough.
Make small balls out of the dough, roll out
thinly, fill in the stuffing and seal using water
in the shape half a moon and then like a
tortellini.
Cook the prepared dhoklis in boiling water for
2 minutes.
Remove and drain. Set aside.
For the dal, wash the toor dal thoroughly and
soak for 30 minutes.
Now, pressure cook it with turmeric and salt.
For the tadka, heat ghee in a saucepan, add
the mustard seeds, dried curry leaves, cumin
& hing. Cook for 30 seconds and add green
chilli, all the dry spices and cook well. Make
sure it doesn’t burn.
Add dal to this and mix well. Add tamarind
paste & jaggery and bring to a simmer.
Once it starts simmering, add the dhokli
tortellini and cook for 10 minutes on low
flame. Add dried mint leaves towards the
end.
Serve hot with a drizzle of ghee.
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50. HERB & BLACK PEPPER WHITE SAUCE PASTA
INGREDIENTS
METHOD
1/4 cup Sooji (optional since lot
of people don’t use sooji) If not
using sooji, make it with just
wheat flour
1/2 cup Whole wheat flour
1 tsp Oil
1/4 tsp Salt
Hot Water to knead the dough
1 tbsp Ghee or Homemade
butter
1 tbsp Whole wheat flour
1 cup Milk, room temperature
Salt & Pepper
A pinch of Nutmeg
1 tsp Dried herbs
1 tsp Chilli flakes
You can do a paneer
(homemade, from curd whey),
herbs, black pepper & black salt
filling
Fresh pasta-
Pasta sauce-
To make a spicy version, you can add
1 tsp of the Harissa sauce to this
(recipe given)
For ravioli –
Mix all the ingredients to make a dough. The
dough should neither be too soft nor too stiff.
Make sure you use hot water (not warm). It
has to be hot enough for the sooji to absorb it
well.
Wrap the dough and leave it covered for
about 1 hour.
In the meanwhile make the filling if you wish
to make a ravioli.
After 1 hour, you can either make pasta using
a sev machine, pasta machine or even roll
using a rolling pin and cut it into thin strips
(fettuccine or linguine)
To cook the pasta, boil some water. Once the
water starts boiling, add ½ tsp oil to it along
with a little salt. Cook the pasta for 4 to 5
mins (don’t overcook it)
Drain it, run it by water and then drain and
use as required.
If making raviolis, the video for it is on my
Instagram. You will need a fork to seal the
edges. There is a video on how to make bow
shaped pasta too.
Heat ghee in a kadhai or pan, add the atta to
it. Don’t brown the atta, only cook it for half a
minute.
Add milk to this and using a whisk, keep on
mixing it until the sauce starts to thicken.
Once the sauce thickens, you can add salt,
pepper, herbs and even harissa sauce to it.
Toss your pasta in the sauce.
Garnish with homemade paneer (made from
curd whey) and some dried herbs and serve.
FRESH PASTA-
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PASTA SAUCE-
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51. MEXICAN RICE WITH YOGURT DIP
INGREDIENTS
METHOD
1 cup Rice, washed thoroughly &
soaked for an hour
1 cup boiled Red kidney beans,
soaked for 6-7 hours & pressure
cooked with salt
2 tbsp Kashmiri red chilli paste
1 tsp Oregano
1 tsp Chili flakes
1 tsp Cumin powder
1 cup dried Mint leaves
4 tbsp Oil
Water, as required
Salt and Pepper to taste
400g Yogurt, warmed
1 ½- 2 tsp Amchoor powder
1tbsp ground Paprika
Dried Parsley
Salt and Pepper to taste
For the dip-
For the dip, combine all the ingredients
together and season with salt and pepper. Set
aside.
For the rice, heat oil in a pan and add rice.
Saute for 1 minute on medium heat.
Now add boiled rajma, chilli paste, salt,
oregano, chilli flakes and cumin powder and
stir fry.
Then add dried mint and hot water (1 cup + 2-
3 tbsp water). Give it a boil and lower the
flame. Cover and cook until done.
Gently stir 2-3 times in between. Fluff with a
fork and serve hot with the tangy yogurt dip.
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52. MIXED LENTIL FALAFEL WITH WHOLE WHEAT PITA
INGREDIENTS
METHOD
1 cup Mixed lentils (Moong dal,
Chana dal, Black eyed beans),
soaked for 3-4 hrs
1/2 tsp Fennel seeds
1/2 tsp Cumin seeds
Some dried Green chillies
Salt & Pepper
1/4 tsp Turmeric powder
1/2 tsp Kashmiri red chilli powder
1/4 tsp Baking powder
A little bit of powdered Sugar
1/2 cup dried Green peas, soaked
for 5-6 hrs and pressure cooked
with some salt
2 tsp fresh Sesame paste
(sesame to be washed and dried
before fagan chaumasa)
2 to 3 tbsp Olive oil
Salt
Some dried Green chilli
1/2 tsp dried Mint leaves
For the falafel-
For the hummus-
(Harissa and Pita recipe shared)
For the hummus, take the soaked dried green
peas. While pressure cooking, just add a little
bit of salt .
Now in a grinder put the peas, fresh sesame
paste, olive oil, dried green chilies, mint
leaves and blend it into a nice smooth paste.
Transfer to a bowl and set aside.
For the mixed dal falafel, take a blender jar
and put the soaked and strained lentils,
turmeric powder, red chilli powder, some salt,
some green chillies and also some saunf and
jeera.
Coarsely grind and make sure you're not
making a smooth paste. Also do not add a lot
of water to this. Make a thick paste.
Transfer to a bowl, add some salt, a little bit
of sugar and baking powder. Mix it all up.
Take an appe pan and add a little bit of oil in
each cavity. Once you put a small ball in the
cavities just make sure you also keep on
flipping it while you cook.
Once cooked and golden from all sides,
remove on kitchen paper and set aside to
cool.
Serve it with the whole wheat pita, hummus
and harissa.
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4

53. PAKORA PITA POCKETS
INGREDIENTS
METHOD
1/2 cup Chana dal, soaked for
1/2 cup Moongdal, soaked for
4-5 hours
1/2 cup Urad dal, soaked for 4-5
hours
1/4 cup dried Methi leaves,
optional
3 dried Green chillies
1/2 tsp Red chilli powder
1/4 tsp Turmeric powder
1/2 tsp Cumin seeds
1/2 tsp Salt
1/4 tsp crushed Black pepper
1/2 tsp Ginger powder
A pinch of Asafoetida
A few dried Curry leaves
Oil, to fry
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
Whole wheat Pita (recipe shared)
Red chilli chutney
For the vadas-
4-5 hours
For the yoghurt tahina sauce-
For assembly-
For the yoghurt sesame sauce, whisk together
yogurt, sesame paste, ground cumin and salt
in a small bowl. Drizzle with olive oil and
sprinkle with black pepper. Keep aside.
For the vadas, combine all the dals together
and soak for 3-5 hours in enough water.
Drain the water from the soaked dals and
blend them into a coarse paste along with dry
chillies, ginger powder, cumin seeds and ½
cup of water.
Transfer the mixture to a bowl and add all the
remaining ingredients. Combine them all
together.
Now, heat oil in a kadhai to medium hot.
Drop a spoonful of the dal mixture with your
fingers and deep fry until golden brown.
Remove and drain off the excess oil.
Take the pitas and halve them, put some
tahini yogurt sauce, place a pakora or two
and finish with a drizzle of red chilli chutney.
Serve immediately and enjoy!
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5

54. PANEER KALIMIRCH WRAP
INGREDIENTS
METHOD
250 g Cottage cheese
20-24 Black peppercorns
Crushed Black peppercorns, for
sprinkling
1 tbsp Oil
4 Cloves
1 inch Cinnamon, broken
2 green Cardamoms
1 tbsp Ghee
1 tsp Cumin seeds (jeera)
1 Bay leaf
1/2 cup Milk, room temperature
1 tbsp Yogurt, warmed
1/2 tsp Garam masala powder
1 tbsp Fresh cream + for drizzling
Salt, to taste
Dried Mint leaves, for garnishing
Whole wheat chapatis, for the
wrap
Dry Mint chutney, to serve
2 cups Whole wheat flour
1/2 tsp Salt
1/4 cup Curd, warmed
1 ¼ cup Water
2 tbsp Oil + for cooking the roti
2 tbsp Ghee
( homemade paneer, to be
made from curd whey), cut into
cubes
For the rotis-
For the rotis, in a paarat, add the flour, salt &
curd. Mix well, add water gradually and knead
a very soft and stretchy dough.
Knead well to get the stretchy texture to the
dough. Add oil & knead the dough once again
to make it smooth and stretchy.
Apply some oil on the dough, cover it with a
damp cloth and rest for at least 30 minutes.
After 30 minutes, knead the dough once
again and divide it into equal sized balls.
Coat them with dry flour and roll out into a
paratha-like roti.
Heat a tawa to medium hot and cook the rotis
for 20-30 seconds from both sides with some
oil. Remove and stack on a plate, covered.
For the paneer kalimirch, heat oil in a non-
stick pan. Add peppercorns, cloves,
cinnamon, cardamoms and sauté. Discard
cinnamon and transfer mixture in a blender
jar. Grind coarsely and set aside.
Heat ghee in a non-stick pan. Add cumin
seeds and sauté till seeds change colour. Add
bay leaf and prepared mixture, mix, add milk,
mix and simmer for 1-2 minutes with
constant stirring.
Add yogurt and mix well. Add garam masala
powder, cream, mix well and simmer for a
minute.
Discard bay leaf, add salt and cottage cheese
cubes, mix lightly and cook for 2-3 minutes.
Sprinkle some crushed peppercorns, drizzle
some cream, garnish with dried mint and set
aside to cool a little.
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.
Take a chapatti, place some paneer kalimirch
filling in centre, roll it up and enjoy with a
pudina dip.
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55. MILLET DOSA
INGREDIENTS
METHOD
1/2 cup Sorghum flour (jowar /
cholam flour)
1/4 cup Whole wheat flour
1/4 cup Urad dal flour
1/4 cup Rice flour
1/4 cup Besan
1/4 tsp Asafoetida (hing)
1/4 tsp Cumin seeds
1/2 tsp Salt
4 tsp Oil/ Ghee
1/4 cup Curd, warmed
1/4 tsp Baking powder/ Eno
1 cup crumbled Paneer/ Chenna
(homemade, from curd whey)
3 dried Green chillies
2 tsp Oil
1 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Red chilli powder
2 tbsp dried Mint leaves
1 tbsp Kasuri methi
A pinch of Garam masala
1 tsp Mustard seeds
A few dried Curry leaves
Salt, to taste
Dry coconut & dry Mint chutney
For the dosa-
For the filling-
To serve-
For the filling, heat oil in a pan, add the
mustard seeds. Once it splutters, add in the
curry leaves and the chillies. Add in the
paneer, spices and seasonings and mix very
well.
Add the dried mint leaves, kasuri methi and a
pinch of garam masala and give a good mix.
Splash some water in case the filling appears
to be dry.
Cook for a minute and remove from the
flame. Transfer to a bowl and keep aside to
cool.
Meanwhile, for the dosa, take a bowl and add
in all the flours, spices and the salt. Add in
water, curd and mix well to form a batter. Set
it aside to rest for five minutes.
Add in the baking powder and mix well in one
direction.
Now, heat tawa to medium hot. Add 1/3 cup
batter and swirl to form a dosa. Put 1/4
teaspoon of oil or ghee to the dosa and cook
for about a minute until it is golden brown
from below.
Loosen the edges with a steel spatula and flip
the dosa. Cook for another 30 seconds and
place the filling, fold and remove from the
tawa. Serve hot with dry coconut & dry mint
chutney or any chutney of your choice.
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56. MYSORE DOSA
INGREDIENTS
METHOD
VISHESH TIPPANI
1 tsp Oil
1/2 tsp Cumin seeds
Dried Green chillies, as needed
A pinch of Hing
Few dried Curry leaves
A little bit of dried Mint leaves
7 to 8 dry Kashmiri red chillies
(Soaked in hot water for 2 hours)
2 tbsp roasted Chana dal
(daaliya)
3-4 tbsp Desiccated coconut
Salt
Little Water
(Dosa batter recipe shared)
Heat some oil in a pan, add some jeera, a
little bit of hing, dried green chilli, some dried
curry leaves and sauté on low flame for a few
seconds.
Mix the cooked mixture, dried mint and some
soaked Kashmiri red chillies, daaliya and
grind everything up. When you are halfway
done to add some salt and some water and
grind this into a nice smooth paste.
Start spreading the dosa batter in the same
way you start from the center going
outwards. Let the dosa cook for a few
minutes and then you put your Mysore
masala chutney on it. After it has dried out a
bit spread it evenly. You will see that the
chutney will also start to dry out a bit.
Add some oil/ ghee and let the dosa cook on
medium high flame. Remove and serve hot.
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Whenever spreading dosa, make sure the
tawa is not too hot. Splash water and cool it
down.
Cook dosa on medium flame and spread oil/
ghee only when it has cooked half way &
becomes slightly dry.
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57. RICE PANOLI
INGREDIENTS
METHOD
1 cup fine Rice flour
2 tbsp Besan
1/3 cup Curd, warmed
Warm Water, nearly 3/4 cup
water needed
1 tbsp Oil
1/4 tsp Turmeric
1/4 tsp Black salt
1/4 tsp Jeera
1/4 tsp crushed Black pepper
1/4 tsp Chilli flakes
2 pinches of Saunth powder
2 pinches of Soda
1/2 tsp Eno
Mix the rice flour, besan with yoghurt,
turmeric, warm water and keep it aside for 1
hour. Make sure the batter is not too thin.
After 1 hour, grind the batter to ensure that
it is smooth and fine. This is important
because a lot of times the rice flour is slightly
coarse and will make sure the final texture is
good.
To this, mix soda, eno, oil, all the spices and
keep aside for another 2 hours.
Your batter is ready now. Whisk it well to
make sure it is smooth.
You will need a saucepan (patila / bhagona)
with a thali like plate which can completely
cover and fit on top. It is best if you keep 2 or
3 plates handy.
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.
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.
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.
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9

58. PURAN POLI
INGREDIENTS
METHOD
1 cup Chana dal (split Bengal
gram) , washed & soaked for an
hour
1 cup Jaggery
¼ tsp Cardamom powder
3-4 strands of Saffron
A pinch of Nutmeg (jaiphal)
powder
A pinch of Salt
1 cup Wheat flour
1 tbsp Oil
Salt, to taste
Ghee, for cooking
For stuffing-
For the dough-
Wash and soak chana dal in water for an
hour.
Pressure cook the soaked chana dal with
equal quantity of water. Cook till it becomes
soft.
Drain the excess water from it and grind
coarsely.
In a pan add the dal, jaggery, saffron,
cardamom powder and nutmeg powder and
mix well.
Cook on low flame, stirring all the time till dry.
It should resemble a soft ball.
Remove and set aside to cool. Divide it into
equal portions.
For the dough, mix wheat flour and salt in a
bowl with oil.
Knead dough by adding little water at a time.
Dough should be soft. Keep it covered for half
an hour.
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.
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.
Serve hot with amti (dal).
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59. NON FRIED DAL PAKWAAN
INGREDIENTS
METHOD
1 cup Whole wheat flour
2 tbsp Oil
1/4 tsp Salt
1/4 tsp Ajwain
Water, to knead the dough
1 cup Chana dal, washed and
soaked for 2 hours
¼ tsp Turmeric powder
¼ tsp Salt
¼ tsp Cumin seeds
2 pinches of Asafoetida
A few dried Curry leaves
1 dried Green chilli
1 tsp Oil
Tamarind chutney
Dry Mint chutney, recipe shared
Chaat masala/ Amchoor powder
For the pakwaan-
For the dal-
Accompaniments-
For the pakwaan, mix the flour, salt, oil and
ajwain in a paraat and rub it with your fingers
(moin lagana).
Add water to knead a stiff dough (just a little
stiffer than roti dough). Cover with a damp
cloth and let the dough rest for 30 minutes.
Now, divide the dough equally into small balls
and roll out into really thin pakwaans. Prick
them all over with a fork. Transfer to a baking
tray (lined with parchment paper) and brush
them lightly with some oil.
Bake in a preheated oven at the maximum
temperature (220 degrees C or higher) for
about 10 to 12 minutes or until it turns
golden and crispy.
Remove and cool.
For the dal, pressure cook the soaked and
strained chana dal with 2 cups of water,
turmeric and salt. Remove and let all the
steam evaporate.
Now, heat oil in a kadhai. Add cumin seeds,
dried curry leaves, asafoetida and saute for
30 seconds till they turn aromatic. Add the
dried green chillies and sauté.
Pour in the pressure cooked dal and cook for
a few minutes on medium flame until it
thickens.
To serve the dal pakwaan, put dal on the
pakwaan and top it with chaat masala and
chutneys.
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11

60. PARYUSHAN PIZZA
INGREDIENTS
METHOD
1 cup Kashmiri dry red chillies,
deseeded and soaked in water
for 30 minutes and strained
1 tbsp Amchur powder
2-3 tsp Sugar
1 tbsp Red chilli powder, optional
1 tbsp Oregano
1 tsp Ginger powder
1 tbsp Oil
Salt, to taste
1 cup Whole wheat flour
½ tsp Baking powder
¼ tsp Baking soda
½ cup Curd, warmed (the
quantity might vary)
¼ tsp Salt
1 tbsp Oil
Oregano
Chilli flakes
1 cup crumbled homemade
Paneer (made from curd whey)
Oregano and Chilli flakes
Pizza sauce-
Pizza base-
Toppings-
For the pizza sauce, mix together all the
ingredients and blend into a smooth paste.
Transfer to a bowl and set aside.
For the pizza base, mix together all the dry
ingredients in a bowl and start kneading a
dough using curd. When partially done, add
the oil and continue kneading for about 2-3
minutes.
Cover the dough with a damp muslin cloth
and rest it for about 10 minutes. The dough
should become soft smooth and springy.
After 10 minutes, remove and divide the
dough into 4 parts and roll it out using a little
dry flour (1/4 cm). Prick with a fork
throughout.
Cook the base in a preheated oven
(preheated with the baking tray) at 180
degrees C for 5-6 minutes. Keep a close eye.
Remove and cool on a wire rack and then use
or store in a hot case if using later.
To make the pizza, take a base and smother
the sauce generously on it. Top with
crumbled paneer and herbs and chilli flakes.
Brush the edges with some oil and rebake for
2-3 minutes.
Remove, cut it up and enjoy!!
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Recipe link for the pizza base-
https://www.instagram.com/s/aGlnaGxpZ2h0OjE3O
DUwNzUyNjMzMDAxNTA1?
story_media_id=2287065502098868629_17762047
7&utm_medium=copy_link
12

61. MOONGLET PIZZA
INGREDIENTS
METHOD
1 cup Green moong dal, wash &
soak for 2-3 hrs
1 dried Green chilli
Salt
1/2 tsp Eno
Harissa sauce, recipe shared
1/2 cup grated Paneer
(homemade from curd whey)
Chilli flakes, Oregano, dried
Parsley
Toppings-
Seasoning-
Blend the soaked and strained dal with green
chilli to a smooth paste. Add in salt and eno
and give a good mix.
Pour onto a hot non stick pan. Cover and
cook on medium flame till golden brown from
bottom.
Flip and cook from the other side, smother
harissa sauce on the top followed by grated
paneer and seasonings.
Cover and cook for another two minutes and
its ready!
Remove, slice and serve hot.
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13

62. MALAI PANEER KOFTA
INGREDIENTS
METHOD
1 cup Paneer, freshly made from
curd whey
1 tbsp Corn flour
2 dried Green chilli, finely
chopped
A pinch of Garam masala
Salt & Pepper
1 tbsp Ghee
1 tsp Jeera
3 small Bay leaves
2-3” Cinnamon stick
1 Black cardamom
5-6 Green cardamom
3-4 dried Kashmiri red chillies,
soaked and pureed
1 dried Green chilli, finely
chopped
A pinch of Garam Masala
1/2 tsp Turmeric powder
2 tsp Coriander seeds powder
1 tbsp Sugar
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
For the koftas-
For the gravy -
For the kofta, mix together all the ingredients
and make small balls out of it.
Deep fry or cook them in the paniyaram pan
until golden brown from all sides.
Remove and set aside.
Remove the skin from almonds and grind into
a smooth paste. Set aside.
For the gravy, heat ghee in pan. Add in the
whole spices and saute for a few seconds
until they turn fragrant.
Now, add the powdered spices and a little
splash of water. Cook them for a minute and
add the pureed Kashmiri chilli paste and the
almond paste.
Mix well and cook for a few mins with
constant stirring, until the mixture starts
leaving the sides of the pan. Then add the
milk and cream mix.
Keep stirring and cook for a few more mins.
Finish with kasuri methi, mix again and then
add in the koftas.
Remove from flame, top with some more
fresh cream and serve immediately with
bread of your choice.
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63. DAPKA NU SHAAK
INGREDIENTS
METHOD
½ cup Besan
¼ tsp Haldi powder
½ tsp Red chilli powder
1 tsp Amchoor powder
½ tsp Coriander seed powder
¼ tsp Saunf
¼ tsp Ajwain seeds
1 tbsp Dahi, warmed
Water, to make a smooth batter
1 tsp Oil
½ tsp Jeera
A pinch of Hing
1 small Cinnamon
1 Bay leaf
Some crushed Coriander seeds
& Saunf
½ tsp Red chilli powder (I only
use Kashmiri so it’s not spicy)
1 glass of Water
Salt & a little Sugar
Some Kasoori methi
Dabka batter-
For the tadka –
Mix together all the ingredients of dabka
batter and prepare a medium think mix. Set it
aside.
Now, for the tadka, heat oil in a pan and add
in the whole spices. Let them crackle, add in
the powdered masalas with water, salt and
sugar.
Mix well, bring to a boil and put spoonfuls of
the prepared dabka batter in the kadhai and
cover it. Cook on a medium low flame for
about 5-6 mins.
Remove the lid, garnish with kasuri methi,
cook for another few mins until the gravy
thickens
Serve hot.
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15
VISHESH TIPPANI
The consistency of the batter should not be
super thin.
Add the dapkas to the water when it is HOT &
bubbly.
Do not stir it for 2 to 3 minutes.
Stir it gently, later as well.
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64. PAPAD PANEER PASTA
INGREDIENTS
METHOD
1 tbsp Whole wheat flour
1 tbsp Ghee
1/2 cup Milk
1 tbsp Chilli paste
Salt & Pepper
Oregano and Chilli flakes, as
required
Papad, as required
Crumbled masala Paneer, as
required ( homemade, with curd
whey)
Quick pink sauce -
Others-
To make the masala paneer, boil milk and
add in the oregano and chilli flakes. Mix well
and curdle milk using curd whey.
Strain and set aside to cool.
To make the pink sauce, heat ghee in a pan.
Add in the flour and roast it lightly on a low
flame.
Once it turns fragrant, add in the milk and stir
continuously. Also, add the chilli paste, salt
and pepper.
Mix well and cook this on low flame & until it
has thickened. Set aside.
Now, cook the papad in hot water for about a
minute.
Remove, stuff in the crumbled paneer, roll it
up and cut into discs.
Plate with some sauce in a bake dish, top with
papad paneer pasta, and finally put in some
more sauce.
Bake for a few mins, garnish with herbs of
your choice.
Enjoy!
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16
VISHESH TIPPANI
Cook papad just for 30 to 40 seconds.1.

65. PERFECT DOSA BATTER
INGREDIENTS
METHOD
2 cup short grain Rice (I have
used sona masoori rice here)
1/2 cup Urad dal
3 tbsp Chana dal
1/2 tsp Methi seeds
1/4 cup Poha
Salt, as per the taste
2 tsp Sugar
For batter-
You can also use 1 & ½ cup
short grain rice and ½ cup ukda
chawal which is idli rice
Wash dals, methi seeds and rice thoroughly.
You need to wash it 3 to 4 times until the
water is clear.
Soak urad dal, chana dal and methi seeds in a
bowl for nearly 5 hours.
Soak rice in another bowl for nearly 5 hours.
Drain and grind the dals to make a smooth,
light and fluffy batter. Add water little by little.
Drain and grind the rice & poha to the
desired texture. If you like grainy idli like
Udupi restaurants, you can leave the rice
slightly grainy. I just like to keep both smooth.
Add water little by little. It is important to
grind both of these separately to get the
perfect texture.
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.
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.
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.
Once the batter has fermented, you can add
salt and sugar to it.
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17

66. 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.
VISHESH TIPPANI

67. TAMARIND RASAM VADA
INGREDIENTS
METHOD
3 tbsp Tur dal, washed and
soaked for an hour
1-2 tbsp Sambhar masala
1 small lemon sized ball of
Tamarind, soaked in warm water
for an hour.
1 tsp Oil
½ tsp Mustard seeds
8 to 10 dried Curry leaves
2 pinches of Asafoetida
1 dried Red chilli
2 dried Green chillies, roughly
broken
6 to 7 Black peppercorns
1 tsp Cumin seeds
1 tsp whole Coriander seeds
1 tsp Kashmiri red chilli powder
Salt & Black Salt
Jaggery, optional
2 tbsp dried Mint leaves
2 to 3 cups of Water (750 ml)
1 cup dhuli Urad dal (without
skin), washed and soaked in
water for about 6 hours
2 to 3 tbsp Water
2 dried Green chillies
Salt, to taste
For the tamarind rasam-
For the crispy vadas-
18
Pressure cook the soaked dal with some
water for upto 3 whistles. Remove, let the
steam escape and cool to lukewarm.
Then, blend to smooth and set aside.
For the spice mix, in a mortar pestle, pound
the coriander seeds, cumin seeds,
peppercorns together to make a coarse
powder. Add the Kashmiri red chilli powder to
this and keep aside.
Heat oil in a sauce pan or kadhai, add the
mustard seeds, dried curry leaves, dried
green chillies, red chilli and asafoetida. Add
the spice mix, a splash of water and cook for
another 30 seconds.
Now, add the blended dal and bring to a boil.
Then, add the soaked and strained tamarind
juice to this, followed by water.
Add the sambhar masala, jaggery and season
with salt and black salt.
Simmer on low flame for 7 to 8 minutes. Add
in the dried mint leaves to this & serve hot
with vadas.
Wash the urad dal well and soak it in water
for about 5 to 6 hours. Drain off the water
completely.
Blend this along with dried green chillies to
make a smooth paste. Add 2 to 3 tbsp water if
required. Don’t make the batter very liquidy.
Make sure the blender does not become hot.
The batter should look fluffy, white and shiny.
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.
FOR THE RASAM-
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FOR THE VADAS-
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68. 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!

69. ACHAARI PANEER THEPLA TACOS
INGREDIENTS
METHOD
1.5 cup Wheat flour
1/4 cup Gram flour
1/2 cup Curd, warmed
3 tbsp Kasuri methi
1 tsp Carom seeds (ajwain)
1 tsp Coriander-Cumin powder
2 tsp Oil
1 tsp Sesame (til) – to be washed
& dried before fagan chomasa
(before holi)
1/2 tsp Turmeric powder
1 tsp dried Green chillies
1/2 tsp Amchur powder
1/4 tsp Hing
Salt, to taste
½ tsp Sugar
Oil, for cooking
2 tsp Coriander seeds
2 tsp Cumin seeds
2 tsp Fennel seeds
1 tbsp Methi sambharo
¼ tsp Black peppercorns
4-5 Cloves
2 Kashmiri red chillies, soaked in
water
4 dry Red chillies
2 tsp Ginger powder
½ tsp Turmeric powder
2 tbsp Tamarind water
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
For the achaari paneer-
For the theplas, in a bowl take wheat flour,
gram flour, kasuri methi, curd, carom seed,
coriander, cumin powder, turmeric powder,
oil, dried green chillies, amchur powder, hing
and salt. Mix all the ingredients.
Add water and form a dough. Make balls
from the dough. Roll balls with dry flour and
roll out to medium thickness.
Heat a tawa to medium hot and cook the
theplas using a little oil. Remove and set aside
to cool.
Now for the achari paneer, dry roast the
coriander seeds, fennel seeds, methi
sambharo, black peppercorns, jeera, cloves,
red chillies till fragrant. Let them cool
completely and then blend to a smooth paste
with tamarind water, soaked Kashmiri red
chillies, turmeric powder and ginger powder.
Heat some ghee in a pan, add the paneer
cubes, flip and cook them until golden brown
from all sides. Remove and set aside.
Now, in the same pan, add in the prepared
paste. Season with salt and cook till the ghee
separates.
Add curd and mix well. Cook on a low flame
for a minute or two and then add the jaggery.
Mix well and add in the paneer.
Cook for a minute, turn off the heat, add
dried mint immediately and mix well.
Now in the theplas put some achari paneer,
serve with warmed dahi chutney.
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19

70. NO YEAST PITA BREAD
INGREDIENTS
INGREDIENTS
METHOD
METHOD
1 cup Whole wheat flour
1/2 tsp Baking powder
2 pinches Baking soda
1/2 cup Yoghurt / Dahi (to be pre-
heated and used only)
2 tsp Oil
Salt
(There is no water in this recipe)
For the dough, combine wheat flour, oil and
salt. Make a little firm dough using water.
Further knead well to make it smooth and
soft. Keep it covered for 10-15 minutes.
Divide the dough into 7-8 equal portions into
round shaped balls.
Now, take one ball, dust some wheat flour
and roll it into a circle of approx. 3-4 diameter
using the rolling pin.
Place one tablespoon portion of stuffing in
the center. Lift the edges and bind them
together. Seal them properly to enclose the
stuffing and dust in wheat flour. Roll out little
thick parathas.
Heat a tawa and cook each paratha on a
medium flame, using little oil, till it turns
golden brown from both the sides.
Remove, cut and serve with a chilli yogurt dip.
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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
soft. It should be slightly springy.
Divide the dough into 6 portions and roll it
like a roti. Make sure you are neither rolling it
thick nor thin like a phulka.
Cook on a hot tawa, 30 seconds on each side
and then puff it up like a roti. You can also do
this directly on the flame.
Keep in a hot case and use as required.
Instead of falafel, you can use the mixed dal
bhajias, they taste phenomenal.
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5.
ITALIAN PANEER PARATHA
1 ½ cup Paneer (homemade from
curd whey), crumbled or grated
2 tsp Chilli flakes
2 tsp Oregano
Salt, to taste
2 cups Wheat flour
3 tsp Oil/Ghee + for roasting
Salt, as required
For the filling-
Mix all the ingredients & set aside
For the dough-
20
21

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

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

74. HOMEMADE HERB AND CHILLI CREAM CHEESE
INGREDIENTS
INGREDIENTS
METHOD
METHOD
1 litre Full cream milk
200 g Fresh cream
4-5 tbsp Whey water from curd
1/4 tsp Salt
Dried Mixed herbs (Parsley,
Oregano, Chilli flakes)
1 bunch Mint leaves (no stalk),
1/2 tsp Hing powder
1 tsp Chaat masala
1 tbsp Amchoor powder
1 tsp Cumin powder
3-4 Green chillies, dried
2 tbsp roasted Gram (daaliya)
Salt, to taste
Sugar, optional
1 tsp Oil
air dried before fagan chomasa
Mix the fresh cream & full cream milk (pre
boiled) in a sauce pan and start heating it.
Once the milk is hot but not boiling, add the
salt, herbs and chilli flakes (if adding) & then
add the curd whey & slowly keep stirring.
The milk will start curdling and the water will
turn yellowish or greenish.
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.
You can also add the herbs later & not when
curdling.
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Dry grind all the ingredients, except mint
leaves.
Add the mint leaves. Grind and store in an
airtight container.
You can preserve it for 10 to 15 days.
To make the chutney, simply mix this with
water/ warmed curd and the chutney is
ready!
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DRY MINT CHUTNEY
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75. MINT TZATZIKI
INGREDIENTS
INGREDIENTS
METHOD
METHOD
1 cup hung Curd, warmed (You
need nice thick curd for this)
1 tbsp dried Mint leaves
2 tbsp Olive oil
Salt & Black pepper
1 tsp Chilli flakes
Dried Mint leaves
Olive oil
For garnish-
1 tsp Amchoor powder
2 tbsp Jaggery
Black salt, to taste
1 tsp Jeera powder
1/2 tsp Red chilli powder
1/4 cup Water
Before using curd, make sure you preheat it
as per the previous notes.
Mix the hung curd with olive oil, salt, and
pepper. Whisk it well to make it smooth. Add
the dried mint leaves and serve it on a plate.
Garnish with some chilli flakes, drizzle with
some olive oil and a sprinkle of dried mint
leaves.
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Cook together amchoor and jaggery with
water on a low flame till the mixture thickens.
Remove, cool and add the other ingredients.
Mix well and use as required.
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AMCHOOR GUD CHUTNEY
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This chutney is the perfect substitute to tamarind chutney, incase you don't prefer
using tamarind!!

76. SPICY PEANUT COCONUT CHUTNEY
INGREDIENTS
METHOD
1/3 cup dried Curry leaves
1/2 cup Peanuts
1/4 cup Desiccated coconut
1 dried Green chilli, chopped
1 tsp Tamarind paste
1 pinch Jaggery powder
Salt, to taste
1 tsp Vegetable oil
2 tsp Vegetable oil
1/2 tsp Mustard seeds
4-5 dried Curry leaves
2 dried Red chilies, broken into 2
1 tsp Yellow urad dal split and
skinned Black gram dal
For tempering-
Dry roast peanuts on medium heat till they
just start to brown. Remove on a wide bowl
and once they are cool enough, rub them
between your palms to remove the skin.
While you wait for the peanuts to cool, heat 1
tsp oil in the same pan. Add curry leaves and
dried green chilli. Sauté for a minute and then
switch off the heat.
In a grinder jar, add the roasted (and skin
removed) peanuts, desiccated coconut,
roasted curry leaves, green chilli, tamarind,
jaggery, salt, and ½ cup water. Grind to a
smooth paste. Add more water if required.
Remove in a bowl.
For the tempering, take a small tempering
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.
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.
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77. PARYUSHAN HUMMUS
INGREDIENTS
METHOD
2 cups pressure cooked
Chickpeas
3 tbsp roasted Sesame (use
prewashed and dried sesame -
2 tbsp Yoghurt / Dahi (pre
heated)
1/4 cup Olive oil
Salt
(The trick to making restaurant style
creamy hummus is making sure you
over cook the chickpeas and they
should become super soft and be
easily mashed)
to be washed & dried before
fagan chaumasa)
For garnish – Red chilli powder &
Olive oil. You can also add some
dried Parsley on it.
In a blender, first add the roasted sesame
seeds along with the oil and grind it. If it is
difficult to grind it, add the chickpea water.
Add the pressure-cooked chickpeas. Reserve
the water of the chickpeas on the side. This
shall be used little by little as you blend it.
Add salt and yoghurt to this and blend it until
it becomes super smooth and creamy.
Towards the end add some more olive oil and
blend it until it turns smooth and creamy.
Once it is ready, serve it in a bowl / deep plate
with some olive oil drizzled on it.
Garnish with some red chilli powder and
some boiled chickpeas.
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79. KESAR ELAICHI PANCAKES
INGREDIENTS
METHOD
1 cup Whole wheat flour
2 tbsp Corn flour
2 tbsp Coconut sugar/ Jaggery
powder
2 tsp Baking powder
A pinch of Salt
A pinch of Cinnamon powder
1 pinch of Cardamom powder
1 cup + 2 tbsp Milk (room
temperature)
2 tbsp melted Ghee
½ tsp Vanilla extract, optional
A few Saffron strands, mixed
with some milk
Chopped Almonds (taken
fresh from pod) and jaggery
syrup, to garnish and serve.
Dry ingredients-
Wet Ingredients-
Others-
Mix all the dry ingredients in a bowl and then,
add in milk, ghee and vanilla extract. Mix well
and adjust the quantity of milk to form a thick
idli like batter.
Heat a pan to medium hot, splash some
water to reduce the temperature.
Now pour a spoonful of the batter on the
pan. Once it forms bubbles on top and starts
drying on the sides, check for the colour and
flip. Cook from the other side and remove.
Serve hot, garnish with almonds and jaggery
syrup and enjoy!!
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80. GUD GOND SANDESH
INGREDIENTS
METHOD
3 litres full fat Cow milk (room
temperature)
Curd whey, as required
1 cup Nolen gur
1/2 cup Gond
Ghee, for frying
Almond slivers ( almonds to
be taken freshly from the
pod)
Saffron strands
1 tsp Cardamom powder
Heat milk to boiling. Once it boils, add in the
curd whey slowly and curdle the milk.
Strain it out in a muslin cloth and remove all
the excess water.
Wash it under fresh water to remove all
sourness.
Now, mix in the nolen gur with prepared
chenna and cook in a pan on a low flame with
constant stirring.
Once the bubbles appear, remove and
transfer the mixture into small ramekin
bowls. Set aside.
Now, heat ghee to medium hot and fry the
gond. Once they puff up well, remove and
cool.
Mix in the almonds, saffron and cardamom
powder.
Top the sandesh with the gond and bake in a
preheated oven at 180°C for 10-15 mins.
Serve hot and enjoy!!
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81. CAKE IDLIS
INGREDIENTS
METHOD
½ cup Whole wheat flour
1/4 tsp Baking powder
1/8 tsp Baking soda
1/3 cup Curd/ Yogurt,
warmed
1/3 cup Jaggery powder
2 tbsp Oil
Some Coffee powder
(optional) / Cinnamon powder
A pinch of Salt
Dry ingredients -
Wet ingredients -
Others-
Mix together and blend all the dry and wet
ingredients.
Put small amounts into the idli moulds and
steam them in a preheated steamer on
medium flame for 12-15 mins or until the
knife comes out clean
Remove, cool, unmould and enjoy!!
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Blend the yogurt well with jaggery to ensure
its completely dissolved.
Simply mix in the dry ingredients and pulse.
Do not over mix.
Cool the cakes completely before
unmoulding.
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VISHESH TIPPANI

82. CARDAMON CAKE
INGREDIENTS
METHOD
1 & ½ cup Chapati flour, sieved
with maida chalni
1 cup thick homemade Curd /
Yogurt, warmed (to get the
thick consistency, leave it to
drain in a muslin cloth for
some time)
¾ cup caster Sugar (150 grams)
(if using powdered sugar, first
measure it & then grind it) **
You can use up to 1 cup (200
grams) of sugar
½ tsp Baking soda
1 tsp + ¼ tsp Baking powder
¼ tsp Salt
¼ cup + 2 tbsp refined Oil (use
any flavorless oil like Sunflower
& Canola oil)
½ tsp Cardamom powder (You
can also put Cinnamon powder
in this or even Chai masala)
Milk (room temperature), for
brushing
*All the measurements are
according to a standard cup of 240
ml*
*Baking tin size – 7-inch circle or
square (height of minimum 2
inches)
Pre heat the oven to 180 degrees celsius or
360 degrees F. Top and bottom rods should
be on.
Grease your cake tin with oil & put a
parchment paper at the bottom. If you do not
have a parchment paper, you can also grease
the pan and dust it with flour.
In a large bowl, combine yoghurt and sugar.
Whisk it until the sugar dissolves.
In a small katori, mix baking powder + baking
soda and salt. Add this mixture to the yoghurt
– sugar mix and leave it aside for exactly 3
minutes. You will see small bubbles
appearing on the yoghurt.
To this add the cardamom powder. Do not
mix yet.
Add the oil along with the sifted flour and
gently fold everything properly.
Reduce the temperature of your oven to 170
degrees C now.
Pour this batter immediately into the cake tin
and bake it in the oven for about 35 to 40
minutes. Can take longer or lesser based on
your oven size, settings.
Do not open the oven in between while the
cake is baking.
After 40 mins, insert the toothpick in the
centre of the cake and if it comes out clean,
the cake is ready. Bake for another 3 to 4
minutes to ensure proper baking.
Remove the cake from the oven & brush it
with milk (this will soften the crumb). Leave it
open for about 5 minutes.
Gently run a knife around the edges and flip
the cake onto a wire rack.
Cool the cake covered with a muslin cloth on
a wire rack. This will prevent soggy bottoms.
Frost the cake with a sugar glaze or just enjoy
it as it is.
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83. CARAMEL POPCORN
TIL GUD MAKHANA
INGREDIENTS
INGREDIENTS
METHOD
METHOD
1/4 cup Corn kernels, popped in
a kadhai
1/2 cup Sugar
3 tbsp Ghee
1/4 tsp Salt
A pinch of Baking soda
1 tbsp Oil, to cook the popcorn
2 cup Makhana (roasted)
3/4 cup Jaggery
1 tbsp Ghee
2 tbsp Sesame seeds (washed &
dried before fagan chaumasa)
1 tsp Fennel seeds, crushed
1/2 tsp Cardamom powder
2 tbsp Desiccated coconut
Heat oil in a kadhai and add the corn kernels
in it. Keep it on medium flame and cover it.
Once it is covered, it will start popping. You
will be able to hear it. Once it stops, switch off
the gas and transfer these into a big bowl.
For the caramel, heat sugar in a pan on low
flame. When the sugar is completely melted
and golden (not brown), add ghee to it and
cook it for a minute.
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.
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.
You can store this in an airtight container.
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Roast the makhanas until they are crunchy.
Let it cool down.
Heat jaggery in a kadhai and add ghee. Cook
it until the jaggery caramelizes. Test it in
water.
Add the crushed saunf, cardamom powder,
sesame seeds and some desiccated coconut.
Mix it well and add in the roasted makhanas.
Coat it uniformly in the kadhai and transfer
on a tray lined with parchment paper.
Let it cool down. Once cool, store in an air
tight container.
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84. THANDAI NANKHATAI
INGREDIENTS
METHOD
60 g Ghee
50 g Sugar
20 g Almond flour / ground
Almonds
150 g Whole wheat flour (sieved
finely)
2 to 3 tbsp Milk, room
temperature
75 g Almonds, freshly
1 tsp Black peppercorns
2 tbsp Fennel seeds
2 tbsp Poppy seeds
30 Green cardamom pods
1/4 tsp Saffron strands
For the thandai powder-
peeled from the pod
Roast the almonds in the OTG until a little
toasted. You can do this prior.
Grind the spices using a grinder to make a
fine powder.
Chop the almonds using a string chopper
until they are semi crushed. Mix in the spices
to this mixture and set aside.
Now, blend the ghee together with other
ingredients to a sandy grainy texture. Mix in
thandai powder and the milk. Pulse once
again to form the dough.
Remove and transfer to a mixing bowl.
Combine the dough altogether with your
hands, pinch out small portions and shape
into balls.
Place them onto a baking tray (lined with
parchment paper). Ensure to keep enough
gap in between as they will spread while
baking.
Bake at 180 degrees C in a pre-heated oven
for 15-18 minutes until they spread and the
edges start getting brown.
Remove and cool on a wire rack.
Enjoy!
FOR THE THANDAI POWDER-
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FOR THE NANKHATAI-
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85. MURMURA BARS
INGREDIENTS
METHOD
3 cup Puffed rice (murmura)
140 g Jaggery (light brown)
2 tsp Ghee
1/2 cup chopped Almonds (to be
freshly used from the pod)
Dry roast puffed rice until crispy & set aside.
In a wok, add ghee. Once heated, add jaggery
and cook on low flame until it melts (18-20
minutes) & stir continuously.
To check the consistency of jaggery, drop a little
jaggery syrup to the bowl of water, it must
become hard immediately, remove and break
it.
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.
Add roasted puffed rice, almonds and mix well.
Make balls out of it or set on a greased
flattened surface, cut in pieces and leave to
completely cool down. Enjoy!
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BADAM PURI
INGREDIENTS
METHOD
2 cup Almond flour (almonds to
be used fresh from pod)
1/2 cup powdered Sugar
1/4 tsp Cardamom powder
3 tbsp Saffron milk, room
temperature
Mix together all the dry ingredients in a bowl
and then add in milk little by little.
Combine everything together to make a hard
dough.
Divide the dough into two and roll out each on
a parchment paper. The thickness should be
medium.
Cut into any shape you like using a cookie
cutter and repeat for the remaining dough.
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.
Cool and serve immediately or store in an
airtight container for later use.
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86. KESAR BADAM RASMALAI
INGREDIENTS
METHOD
750 ml Cow’s milk (makes about
23-24 balls), room temperature
1-2 tbsp or as required Yogurt
whey
500 ml Milk, reduced a little
A few Saffron strands
1/4 tsp Cardamom powder
2-3 tbsp Sugar
1 cup Sugar
4 ½ cups Water
Chopped Almonds (freshly taken
from pod)
Dried Rose petals, for garnish
For the angoori balls-
For the rabri-
For the sugar syrup-
Other-
Firstly, boil the milk and then cool it for about
4-5 minutes.
Once the milk is slightly cooled, slowly add in
the yogurt whey little by little and keep on
stirring it gently in one direction.
Once the milk is curdled, strain it into a muslin
cloth and immediately add water to this.
Squeeze out the water completely and leave it
aside for 20 minutes.
Meanwhile, for rabri, heat the milk in a pot.
Keep stirring it gently and reduce it a little.
Make sure that you're cooking this on low
flame. Add a few saffron strands and
cardamom to it while boiling.
Remove and set aside to cool. Once cooled
blend it until smooth with the sugar. Set aside.
After 20 minutes, take the chenna and gently
squeeze it and make sure no water should
come out.
Now, gently crumble it and start kneading it
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.
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.
Once done, remove from flame and leave them
aside for an hour in the same pan to cool
naturally.
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.
Remove, garnish with almonds, dried rose
petals and serve.
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87. 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.
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VISHESH TIPPANI

88. PARYUSHAN MENU
INGREDIENTS
3 cup Puffed Rice (Murmura)
140 grams Jaggery (Light brown)
2 tsp ghee
½ cup chopped almonds
In case of queries, you can message me on Instagram –@nehadeepakshah
A few of these recipes are already in the Paryushan Recipes Book.
This is just a proposed menu, please feel free to make changes. In general we like to
keep dinner light so have planned it accordingly.

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

89. INGREDIENTS
3 cup Puffed Rice (Murmura)
140 grams Jaggery (Light brown)
2 tsp ghee
½ cup chopped almonds
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.
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
Breakfast – Sev Misal with Paratha
Lunch – Dal Rice & Mandiya or Osaman, Panori , Moong Dal and Badam Halwa
Dinner – Chaats – Sev Puri , Dahi Papdi , Dahi Vada, Bhajias.
If you want you can make a main course along with this or make a Galauti Kebab
Frankie
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-

90. Designer
DIYA BHANDARI NEHA DEEPAK SHAH RACHAITA JAIN
Recipes & Photography Editor
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.