Paryushan Cookbook by Neha Deepak Shah 2021

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

in 2010 to work as a Food Scientist.
I have always been a foodie and my passion for cooking stems from my love for
different kinds of cuisines. This passion took me to the Indian TV reality show
‘MasterChef India’ Season 4 in which I ended up being the First Runner’s Up.
Soon after that, I quit my corporate job to pursue my passion for food and
cooking, full time. I love travelling to explore different cultures and different
cuisines. The unique combination of my love for food, my education, training as
a food scientist and my broad palate led me eventually into the food business.
I co-founded Meraaki Kitchen and Café White Sage in Jaipur, the food in both
the restaurants is an amalgamation of cuisines across the globe.
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 nehadeepakshah
Do checkout the page for more & more recipes & day to day kitchen hacks.
https://www.instagram.com/nehadeepakshah/
PARYUSHAN PARVA
Paryushan is the most important annual holy event for Jains and is a part of the
chaumasa. The festival lasts for 8 days and the last day is called Samvatsari.
The word “Parva” means auspicious day. The word “Paryushan” has several
different meanings: Pari + ushan = all kinds + to burn = to burn (shed) our all
types of karmäs. To shed our karmäs, we do twelve different types of austerities
including fasting. Another meaning of “ushan” is to stay closer. To stay closer to
our own soul from all directions and to stay absorbed in our own-self (soul), we
do Svädhyäya (self-study), meditation, austerities, etc.
Pari + upshamanä = upshamanä means to suppress, to suppress our passions

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

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

them !
All 100% Pure, Certified, Chemical & Pesticide Free Food served from farm to
fork !
1 Organic is transforming your kitchens to a Healthy Space & an all Natural

Pharmacy !
For Catalog & Orders -

Sunita Jain
+919769391006 / +918160158121 / +919892274651
Your orders will be Contributing to Animal Welfare and creating an impact

on our planet
CONTENT
DRINKS
1. Instant Jaljeera Mix
2. Gud ka Sherbet
3. Masala Chaas
4. Kesar Badam Sherbet
CHAATS & APPETIZERS

1. Almond and Malai Paneer Papad Kebab
2. Galauti Kebab
3. Almond Coconut stuffed Ragda Pattice
4. Bhalla Papdi Chaat
5. Chakli Chaat
6. Muradabadi Dal Chaat with Papdis
7. Katori Chaat
8. Chilli Bean Quesadillas
9. Harissa Paneer Bhajiyas
10. Dhokla Cupcakes
11. Barley Idli Skewers
12. Non- Fried Mixed Dal Bhajiyas
13 Paneer Tikka
14. Pindi Chana Hummus with Herbed Lavash
15. Stuffed Khandvi
16. Nachos with Refried Beans and Creamy White Sauce
17. Green Moong Soup
PRE-PREPS
1. Masala Roasted Chickpeas
2. Instant Pani Puri Masala
3. Dry Poha Chivda Mix
CONTENT
MAIN COURSE
1. Dal Dhokli Tortellini
2. Herb & Black Pepper White Sauce Pasta
3. Mexican Rice with Yogurt Dip
4. Mixed Dal Falafel with Whole Wheat Pita
5. Pakora Pita Pockets
6. Paneer Kalimirch Wrap
7. Perfect Dosa Batter
8. Millet Dosa
9. Mysore Dosa
10. Rice Panoli
11. Puran Poli
12. Non Fried Dal Pakwan
13. Paryushan Pizza
14. Italian Paneer Paratha
15. No Yeast Pita Bread
16. Achari Paneer Thepla Tacos
17. Tamarind Rasam Vada
DIPS & CHUTNEYS

1. Desiccated Coconut Chutney
2. Harissa Sauce
3. Paryushan Hummus
4. Tamarind Chutney
5. Awesome Peanut Chutney
6. Mexican Pinto Bean Dip
7. Homemade Herb & Chilli Cream Cheese
8. Dry Mint Chutney
9. Spicy Peanut Coconut Chutney
10. Mint Tzatziki
CONTENT
DESSERTS
1. Cardamon Cake
2. Caramel Popcorn
3. Til Gud Makhana
4. Thandai Nankhatai
5. Murmura Bars
1
INSTANT JALJEERA MIX
METHOD
INGREDIENTS
1. Mix all the ingredients well and store in a clean
4 tsp Dry Mint Powder
glass container.
4 tsp Roasted Cumin Powder
2. To make Jaljeera, mix 1 tsp powder in one glass
½ tsp Black pepper Powder
of chilled water. Add some ice cubes and serve
1 tsp Ginger Powder
immediately.
¼ tsp Hing
3. Enjoy!
1 tsp Fennel seeds
2 tsp Black salt
2 tsp Salt
1 tsp Sugar
2 tsp Dry mango Powder
GUD KA SHERBET
METHOD
INGREDIENTS
1. Soak jaggery in water for an hour. When
1 cup tightly packed jaggery,
jaggery is dissolved, strain liquid in a fine
soaked in water for 1 hr
strainer to remove impurities.
4 cups water
2. Now, soak basil in ½ cup water for 5 minutes.
Roasted cumin powder
3. In a jug, mix jaggery water, basil seeds and all
Black salt, to taste
other ingredients.
1 tsp basil seeds (Tukhmaria)
4. Serve it chilled and garnish with mint leaves.
½ tsp amchur powder
5. Enjoy!
Dried mint leaves
3
MASALA CHAAS
METHOD
INGREDIENTS
1. Add all ingredients to a blender.
1 cup plain yogurt, warmed 2. Blend till combined.
2 cups cold water 3. Pour into serving glasses, garnish with mint
1 dried green chilli and serve.
1/2 teaspoon cumin powder 4. Enjoy!
1/2 teaspoon black salt
Salt to taste
1/4 teaspoon chaat masala
Dried mint leaves for garnish
KESAR BADAM SHERBET
METHOD
INGREDIENTS
1. Boil 1 cup water. When it starts to boil, add in
½ cup Almonds, peeled freshly
the almonds. Let it cook for 3 mins. Switch off
from the pod
and rinse it in cold water.
1/3 cup Palm Sugar Candy
2. Now remove the skin, it will easily peel off.
A few saffron strands
3. Toast it in tawa until moisture leaves and is
½ cup Cardamom powder
slightly golden. Add in saffron along with
¼ tsp Turmeric Powder
cardamom powder and turmeric powder and
toast for a few seconds.
4. Remove and set aside to cool.
5. Grind it to a smooth powder until it looks like
bread crumbs in texture.
6. Do not grind it more else it will become like a
paste. Cool down then store.
7. To make the sherbet, take 2-3 tsp of kesar
badam mix. Add hot boiled/ cold milk, stir well
and serve.
8. Enjoy!
1
ALMOND & MALAI PANEER PAPAD KEBAB
METHOD
INGREDIENTS
1. In a mixing bowl, add in all the kebab
For the kebabs-
ingredients and mix well and form a soft
250g Malai paneer
dough. If the mixture feels sticky add in some
1 tsp dried chopped green
roasted besan to it.
chillies
2. Divide the mixture and shape into kebabs.
½ tsp roasted cumin powder
Refrigerate them for 5 minutes.
¼ cup roasted almonds,
3. Remove, dip into slurry with the help of a fork
crushed (use freshly peeled
and coat evenly with the crushed papad.
almonds from the pod)
4. Now, heat a non-stick pan and cook the kebabs
Black salt, to taste
on a medium flame using some oil until nice
½ tsp Chaat masala
golden brown from both sides.
2 tbsp dried mint leaves
5. Remove and serve hot.
Salt, to taste
6. Enjoy!
2 tbsp Hung curd, warmed
Others-
1 cup Roasted and Crushed
papad, for coating
Roasted besan, optional
1 tbsp whole wheat flour,
mixed with water & made into a
slurry (it shouldn’t be too thick
or too runny)
Oil, to cook the kebabs
Dry Mint and curd chutney,
to serve
2
GALAUTI KEBABS
METHOD
INGREDIENTS
1. For the kebabs, heat 1 tbsp ghee in a pan. add
For the kebabs-
in the whole spices and once they turn
1/4 cup Rajma, soaked overnight
aromatic, add the green chillies.
and pressure cooked
2. Saute well and add in the rajma and cook for a
1/2 cup Chana Dal, washed
few minutes, then add in the pressure cooked
thoroughly, soaked for 1 hour &
dals and mix everything well.
pressure cooked
3. Cook for a minute or two and then add the
1/4 cup urad dal, washed
rose water and red chilli powder, garam
thoroughly, soaked for 1 hour
masala, coriander powder, season with salt and
and pressure cooked
mix everything well.
1/4 tsp dry ginger powder
4. Cook until the mixture starts leaving the sides
2 tbsp ghee
of the pan.
2 bay leaves
5. Remove and place an aluminium foil bowl on
4 to 5 green cardamom
top of the cooked mixture. Place the hot
1 black cardamom
charcoal and pour some ghee over it.
A few black peppercorns
6. Cover and set aside for 2 minutes.
A pinch of Nutmeg
7. Now, transfer the mixture to a plate and
1 mace
remove all the whole spices from it. Mash very
2 inch cinnamon stick
well using a masher, grease your palms and
2 to 3 cloves
make tikkis out of the mixture.
1 tsp red chilli powder
8. Heat ghee in a pan and cook the tikkis on low
1/4 tsp garam masala
flame. Keep flipping every few minutes to get
1 tsp coriander seed powder
that nice beautiful crust.
1 tsp Rose water, optional
9. Once cooked from both sides, remove and
1-2 Dry green chillies
serve with a dip of your choice.
Salt, as required
10. Enjoy!
1 tbsp ghee + for cooking the
kebabs
For the Dhungaar- (optional)

1 small piece of super hot coal
3
ALMOND COCONUT STUFFED RAGDA PATTICE
METHOD
INGREDIENTS
PATTICE-
Pattice-
1. Cook the dalia until it is soft. Make sure it is
1 cup Paneer,
not over cooked. Drain it well so that all the
grated or crumbled
excess water has been removed.
¼ cup cooked Dalia (fada)
2. Mix all ingredients and make a soft mixture.
½ tsp Red chilli powder
½ tsp Garam masala
FOR THE FILLING-
½ tsp Cumin powder
1. Mix the dry coconut with little milk and keep
1 tsp Chaat masala
it aside. This will hydrate it.
Salt & Pepper
2. Mix the fine chopped almonds with coconut
Filling-
along with chaat masala.
Few Almonds
3. Fill the paneer pattice mixture with the
(Freshly de-seeded)
almond - coconut filling and flatten it. Cook
1 tbsp Desiccated coconut
on a hot tawa on both the sides and keep
(Mixed with ¼ tbsp milk)
aside.
¼ tsp Chaat masala
A pinch of Saunth powder
RAGDA-
Salt and pepper
1. Soak the white peas for about 3 to 4 hours
A little oil or ghee for cooking
and pressure cook it with some salt and haldi.
Ragda-
3 to 4 whistles is good enough and then let
For pressure cooking-
the pressure release on its own.
¾ cup white peas (safed matar)
2. Make sure it does not get over cooked.
¼ tsp turmeric powder
Cooking time may vary depending on the
Salt
variety and the soaking time.
Tempering-
3. Heat oil in a pan and add the jeera, dried
2 tsp oil
curry leaves, add all the dry masalas and cook
½ tsp Cumin seeds (jeera)
for 30 seconds.
Few dried Curry leaves
4. Add the pressure cooked ragda and cook it
½ tsp Red chilli powder
for 5 to 6 minutes.
¼ tsp Garam masala
5. Season with salt and keep aside. Serve it
½ tsp Coriander seed powder
warm with the pattice.
1 tbsp Chaat masala
1 tsp Amchoor powder
ASSEMBLY-
A pinch of Hing
1. Serve hot pattice with some warm ragda
For Assembly-
topped with tamarind jaggery chutney, chaat
Tamarind Jaggery Chutney
masala and sev. You can also put some
Sev
masala peanuts on this.
4
BHALLA PAPDI CHAAT
METHOD
INGREDIENTS
DAHI BHALLA MASALA-
For the bhallas-
1. Dry roast cumin seeds, ajwain on low flame
1/4 cup Moong dal, washed
until aromatic. Then add in all the other
thoroughly and soaked for
ingredients and roast for another 1-2 minute.
atleast 4-5 hours
2. Remove and grind into a fine powder.
1/4 cup Urad dal, washed
3. Store in an airtight container and use as
thoroughly and soaked for
required.
atleast 4-5 hours
Salt to taste
FOR THE BHALLAS-
1/2 tsp cumin seeds
1. Wash both the dals thoroughly and soak for
Oil, for frying
atleast 4-5 hours, separately.
For the papdis-
2. After 5 hours, drain the water from the dals
1 cup maida
and wash them again. Drain out the water
1 tsp ajwain
completely using a strainer
2-3 tbsp oil
3. Blend them together into a thick, smooth
Salt to taste
paste. Do not add water. Instead use one ice
For the dahi bhalla masala-
cube while grinding if the jar gets too hot.
1 tsp ajwain
4. Now, transfer the paste to a bowl, add in salt
4 tsp cumin seeds
and cumin seeds. Mix everything thoroughly
1 tsp fennel seeds
with your hands for 2-3 minutes (only in one
2 tsp chaat masala
direction) until the batter gets light and fluffy.
½ tsp black pepper powder
You can also use a double beater. To check
2 tsp black salt
the effectiveness of your beating, note that
1 tsp salt
the batter should turn whitish in colour.
5. Heat oil in a kadhai to medium hot. Dip your
For the assembly-
hands in a bowl of water, take a spoonful of
Fried bhallas, soaked in warm
batter and pour into hot oil. Repeat and put in
salt + hing water
more.
Papdis
6. Deep fry on a medium-low flame for 8-10
500gm curd, whisked (warmed)
minutes, until golden brown throughout. You
¼ cup sweet tamarind chutney
can also make the bhallas in an appe pan.
¼ cup green mint chutney
7. Remove, drain off the excess oil and set aside
(recipe given)
to cool. Just 20 minutes before making the
Boiled moong and chana sprouts
chaat, dip the bhallas into lukewarm water.
Boiled yellow peas
(For this, take lukewarm water, add in some
Dahi bhalla masala
salt and a pinch of hing to it. Mix well and
Dried mint leaves
dunk the fried and cooled bhallas into it for
20 minutes.
FOR THE PAPDIS- 4
1. Mix together all the dry ingredients and add the oil. Rub and mix with your fingers.
Combine everything well and knead a semi-soft dough with some water.
3. Then, remove the dough and knead for a minute. Divide the dough into two and roll
each into a thin log.
4. Pinch out small portions and roll them out into small papdis. Alternatively, you can
roll out a big chapati like circle and cut out papdis using a small round cutter.
5. Prick the papdis throughout using a fork.
6. Deep fry into hot oil on medium-low flame until golden brown from both sides.
7. Remove, drain off the excess oil and set aside to cool.
TO MAKE THE CHAAT -

1. Take a serving plate and squeeze out water from two-three bhallas. Dip them into
curd, place them on the plate and press crush them slightly with the back of your
spoon.
2. Dip 3-4 papdis into curd and place them too on the bhallas. Top with sprouts and
boiled peas.
3. Now, sprinkle some dahi bhalla masala and put a spoonful of curd on top, followed
by a drizzle of sweet chutney, green mint chutney, some more curd and finally a
sprinkle of the masala, and dried mint leaves.
4. Serve immediately and enjoy!
5
CHAKLI CHAAT
METHOD
INGREDIENTS
1. For the chakli, Sieve roasted gram flour,
For the chakli
besan, rice flour and transfer it into a mixing
3 cups rice flour
bowl. Add salt, cumin seeds and mix well.
½ cup besan
2. Add ghee and combine well with your fingers.
1 tbsp roasted gram flour/ sattu
3. Sprinkle water and start mixing to make a soft
2 tbsp ghee, room temperature
dough. Alongside, heat oil in a kadhai.
1 tsp cumin seeds
4. Fill dough in the chakli maker and press it
slowly and in circular motion on an oil
Salt, to taste
greased plastic sheet and make the chaklis.
Oil, for frying
5. Slide them gently into the oil and fry over
Assembly-
medium heat until they turn light golden
Green chutney (dry mint chutney
brown.
recipe given)
6. Remove and drain off the excess oil.
Imli chutney
7. Set aside to cool down completely.
½ cup mixed sprouts, boiled
8. Once cooled, prepare the chaat. For this,
½ cup dried yellow peas, boiled
place a few chaklis on a plate. Spread a
1 cup whisked curd, warmed
teaspoon of green mint chutney on each
Salt, to taste
chakli.
1 tsp chaat masala
9. Top it with mixed sprouts, boiled peas, add
½ cup sev bhujia
the tamarind chutney and whisked curd.
Dried mint leaves
Sprinkle little salt, roasted cumin powder and
chaat masala.
10. Finish with sev bhujia and dried mint leaves
11. Serve immediately and enjoyy!
6
MURADABADI DAL CHAAT WITH PAPDIS
METHOD
INGREDIENTS
1. Soak the dal in water for at least half an hour.
1/2 Cup moong dal, soaked for
Pressure cook with some salt and turmeric
½ hour
powder to a thick consistency.
1 dried green chilli
2. Heat ghee in a pan. Add cumin seeds. Once
1/2 tsp cumin seeds
they crackle, add dried green chilli and sauté
1/2 tsp cumin powder, roasted
for a few seconds.
1/2 tsp chaat masala
3. Now, add the dal, salt and give a good mix.
Salt to taste
Transfer to a bowl and top with mint chutney
Red chilli powder to taste
and sweet chutney.
1 tbsp mint chutney (recipe
4. Take a plate and place papdis onto it. Put the
given)
prepared moong dal chaat onto the papdis
1 tbsp sweet chutney
and garnish with dried mint leaves, sev, chaat
Dried mint leaves
masala, red chilli powder, black salt and
8-10 papdis
roasted cumin powder.
1 tbsp ghee
5. Serve immediately and enjoy!
Black salt
7
KATORI CHAAT
METHOD
INGREDIENTS
FOR THE TOKRI-
For the katori-
1. In a large mixing bowl, mix together flour and
2 cups whole wheat flour
salt.
2 tbsp hot oil
2. Add 2 tablespoons of hot oil over it and
½ tsp salt
knead a soft dough with water.
Water, to knead the dough
3. Divide the dough into small balls. Take a ball
Oil, for frying
and flatten it.
For the filling-
4. Roll out like a roti and prick all over with a
1 cup mixed sprouts, boiled
fork.
2 tbsp dry mint chutney mixed
5. Wrap the rolled out dough on a small katori
with water
and stick the edges.
2 tbsp tamarind chutney
6. Trim off the extra dough from outside.
7. Deep fry it in hot oil. Sprinkle the oil over the
1/2 tsp roasted cumin seeds
bowl until the dough is separated from it,
powder
remove the katori and and fry the prepared
1 tsp chaat masala
tokri till it is golden and crisp.
1/4 tsp black salt
8. Remove and dry the excess oil on the kitchen
Salt, to taste
paper and keep it aside.
½ cup whisked curd, warmed
9. Alternately, you can bake it in a muffin tray.
Sev bhujia, for topping
FOR THE FILLING-

1. Mix together chilli powder, roasted cumin
seeds powder, chaat masala, salt, black salt.
Now, in another bowl, mix the sprouts with
dry mint chutney.
2. Fill the sprouts in the prepared tokris. Top it
with spice mix, tamarind chutney, whisked
curd, sev and serve.
3. Enjoy!
8
CHILLI BEAN QUESADILLAS

METHOD
INGREDIENTS
1. Combine together all the ingredients of the
For the tortillas-
tortillas and knead a soft dough using water.
1 cup whole wheat flour + for
Cover and set aside for 20-30 minutes.
rolling
2. Then, mix together all the ingredients for the
2 tsp oil + for cooking
filling and divide into 4 equal portions. Set
Salt to taste
aside.
For the filling-
3. Now, divide the dough into small balls and
¾ cup boiled rajma
roll them using some dry flour. Place a
1 cup paneer
portion of the filling onto half the tortilla and
1 tbsp red chilli paste
fold to form a semicircle. Press lightly and
Salt to taste
seal the edges.
Black pepper powder
4. Heat a tawa to medium hot and cook the
Dried mint leaves
quesadilla using little oil until it turns golden
brown from both sides.
5. Repeat with all and serve hot with a yogurt
dip.
HARISSA PANEER BHAJIYAS
METHOD
INGREDIENTS
1. Cut the paneer into 1 & ½ inch squares, keep
300 grams Paneer
the thickness as ¾ cm.
2 to 3 tbsp Thick Harissa sauce
2. Take 2 pieces of paneer and put a layer of
Coating Batter-
harissa sauce on 1 layer and make a
½ cup Fine besan
sandwich
1 tbsp Rice flour
3. For batter – Mix all the ingredients with water
1 tsp corn flour
and make a batter. The batter should neither
A pinch of soda
be too thick nor too watery.
Salt
4. You can either deep dry these or even cook it
Others-
on a pan.
Chaat masala for sprinkling
5. If cooking on the pan – Put some oil, cook it
on top
on 1 side, cover it so that edges get cooked.
Flip it and cook on the other side and then
finally the edges too.
6. Sprinkle with chaat masala and serve it hot,
you can serve it with a dahi chutney.
10
DHOKLA CUPCAKES
METHOD
INGREDIENTS
1. Preheat the steamer for 5-6 minutes on high
1 cup fine besan (bareek)
flame.
2 tbsp powdered sugar
2. Meanwhile, to prepare the batter, take besan
1 tsp salt
in a large bowl. Add in salt, turmeric powder,
1/4 tsp turmeric powder
asafoetida, oil, sugar and finally water little by
A pinch of asafoetida
little. Keep on whisking it and ensure that the
1 tbsp oil
batter is super smooth and lump free.
2/3 cup water (this can vary
3. Add in eno and whisk it well in one direction
depending on consistency)
and immediately pour into greased cupcake
1 tsp Eno / fruit Salt
moulds.
For the Tadka-
4. Place them into a preheated steamer and
1 tbsp oil
steam for 12-15 minutes on high flame until
1/2 tsp mustard seeds
the knife comes out clean.
8 to 10 dried curry leaves
5. Remove, cool to room temperature, unmould
3 dried green chillies
and set aside.
Water as required
6. Now, for the tadka, heat oil in a pan, add in
To serve-
the mustard seeds. Once they crackle, add
mint-hung curd chutney
the curry leaves and green chillies. Add in
some water and let the tadka come to a boil.
7. Pour over the tadka onto the cupcakes.
8. Frost with mint-hung curd chutney and enjoy!
11
BARLEY IDLI SKEWERS
METHOD
INGREDIENTS
1. Wash and soak barley in enough water for 5-6
For the idlis-
hours.
½ cup sooji
2. Drain and grind into a smooth paste with a
½ cup barley, soaked for
little water and transfer to a large bowl.
5-6 hours
3. Add in sooji and curd to the barley paste. Mix
½ cup yogurt/ curd, whisked
well and keep aside for 20 minutes. Add the
1 tsp eno/ fruit salt
chillies and the salt. Mix well and adjust the
1 dried green chilli, finely
batter to a thick dropping consistency using
chopped
water.
¼ cup water
4. Add in the eno and give a final good mix.
Salt, to taste
5. Pour into greased mini idli moulds and steam
Oil, for greasing
in a preheated steamer for 10-12 minutes on
medium flame until they are cooked.
6. Remove and cool. Place them into skewers.
7. Serve the idlis with the spicy peanut coconut
chutney.
8. Enjoy!
12
NON- FRIED MIXED DAL BHAJIYAS
METHOD
INGREDIENTS
1. Drain the dal and chawla beans to remove all
Batter Base-
the excess water. Grind it with minimal water
¼ cup Yellow moong dal, soaked
to make a thick batter.
for 3 hours
2. Mix all the ingredients except eno to make a
¼ cup Green moong dal, soaked
bhajia mixture.
for 3 hours
3. Take 1 cup batter and add ¼ tsp eno to it and
¼ cup Chawla beans, soaked for
mix it well. The batter will become light and
3 to 4 hours in warm water
fluffy.
Additions-
4. You have 2 options, you can either fry these
1 tbsp Kasoori Methi
or you can make this in a paniyaram pan
2 tsp Sugar
(appe pan). If cooking in the appe pan, add ½
¼ tsp Crushed Black Pepper
tsp oil in each and keep on turning the
¼ tsp Ajwain
bhajias. When properly cooked, drain on a
¼ tsp Crushed Saunf
kitchen paper and serve with dahi chutney.
½ tsp Kashmiri red chilli powder
5. This tastes best when served hot.
½ tsp Coriander seed powder
¼ tsp Saunth powder
Salt, to taste
¼ tsp Baking powder
¼ tsp Eno for every batch
Dahi Chutney to serve-
For Dahi chutney, mix hung curd
with some chaat masala, dried
mint leaves, chilli flakes & black
salt.
13
PANEER TIKKA
METHOD
INGREDIENTS
1. Mix all the ingredients for the marination to
200 grams Paneer
make a smooth paste.
For Marination-
2. Add cubes of paneer to this and keep them
½ cup Thick Curd (let it hang in a
aside for 30 minutes.
muslin cloth for about 2 hours)
3. Then, place an aluminium foil bowl on top of
2 tbsp Roasted Besan flour
the paneer mixture. Place the hot charcoal,
Dry Masalas-
and pour some ghee over it.
½ tsp Dry mango powder
½ tsp Cumin seed powder
5. Either cook these on skewers in the OTG at
¼ tsp Turmeric powder
200 degrees C for about 15 to 20 minutes or
¼ tsp Garam masala
cook directly on the gas.
½ tsp Dried fenugreek
6. Brush with ghee, sprinkle some chaat masala
1 tbsp Kashmiri red chilli powder
and serve with the curd mayo and enjoy!!
¼ tsp Black salt
¼ Chaat masala
1 tbsp Homemade Methi
sambharo
Salt & Pepper
1 tsp hot mustard oil
Curd Mayo-
¼ cup Thick Curd
1 tsp Kashmiri Red Chilli powder
½ tsp Sugar
½ Salt
½ tsp Chaat masala
¼ tsp Dried mint leaves
Mix all the ingredients to make a
smooth sauce.
For the Dhungaar- (optional)
1 small piece of super hot coal
1/2 tsp ghee
Others-
chaat masala to sprinkle and
ghee to brush
14
PINDI CHANA HUMMUS WITH HERBED LAVASH
METHOD
INGREDIENTS
PINDI CHANA MASALA-
Pindi Chana Hummus -
1. Dry roast all the masalas in a kadhai till
2 Cup Boiled Kabuli Chana /
fragrant.
Choley (these should be over
2. Cool the spices and then use a mortar pestle
boiled slightly)
to pound it.
2 tbsp Sesame paste (To be
3. Try to make a fine powder and if making in a
washed & dried before Fagan
bigger quantity, you can also use the grinder.
chomasa - before holi)
4 tbsp Olive Oil or regular oil
HUMMUS-
2 tbsp Curd / Yoghurt (It should
1. In a mixer blender, add the overcooked
be heated before using)
choley, sesame paste, olive oil, yoghurt,
A Pinch of Garam Masala
amchoor powder, saunth powder, salt, a tsp
1 tsp Saunth Powder
pindi chana masala and a pinch of garam
1 tsp Amchoor
masala.
Salt – As required
2. Blend into a smooth paste and store with
Pindi Chana Masala-
olive oil so that it does not get spoilt.
1 tbsp Jeera
3. When serving, you can sprinkle some red
1 tbsp Coriander Seeds
chilli powder.
1 Cardamom (green)
¼ Badi Elaichi
HERBED LAVASH-
2 cloves
1. Knead all the ingredients except sesame and
½ inch Cinnamon
herbs to form a soft dough.
1 tbsp Amchoor Powder
2. Roll into thin chapatis and sprinkle with
Herbed Lavash-
sesame and herbs on top. Roll it so that they
1 Cup Whole wheat flour
stick inside.
1 tbsp Oil
3. Cut into long triangles and place on a greased
1 tsp Salt
baking tray.
Black and White Sesame
4. Bake at 160 Degrees C for about 10 minutes
Mixed Herbs (Can use any –
or till crisp and brown.
Oregano, basil, parsley)
5. Remove from the oven and cool.
6. You can also make this on the tawa just like
the way you make khakra.
ASSEMBLY-
1. Serve the Hummus with Lavash on a platter.
Top olive oil on the hummus and sprinkle
with red chilli powder.
2. Enjoy!
15
STUFFED KHANDVI
METHOD
INGREDIENTS
1. Firstly, for the base of the khandvi, add besan,
1/2 cup fine besan
sour curd, some salt, sugar, a little bit of hing,
1/2 cup sour curd, warmed
a little bit of haldi, some green chili. Mix it all
3/4 cup water
up.
1 small dried green chilly
2. Add water and prepare a nice thin batter.
2 tsp sugar
Make sure that it is lump-free. Whisk it well,
blend it with a hand mixer and then strain it
up.
Salt
3. Now, heat a non-stick pan and cook the
To temper-
khandvi base. Ensure to keep the flame low
1 tbsp oil
and stir continuously. Make sure you don't
leave it even for a minute. You need to be
1/2 tsp sesame seeds
very patient here.
Few dried curry leaves
4. As you will stir it you will see that the mixture
Filling-
starts to kick in. You have to cook it to a stage
Thick mint and hung curd dip/
where the mixture doesn't fall from your
mint and crumbled paneer
spoon. Once the mixture looks quite thick,
mixture
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.
5. 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.
6. Once done, leave this for about 10 to 15
minutes and then peel off the clingfilm and
cut out strips.
7. For the filling, mix together hung curd and
dried mint leaf powder/ paneer mint mixture.
Add it onto the strips and gently roll them up.
8. Make the tempering by heating oil and then
adding in the mustard seeds and sesame
seeds. Once they crackle, add in the dried
curry leaves, give a mix and pour over the
khandvis.
9. Serve immediately and enjoy!!
16
NACHOS WITH REFRIED BEANS & CREAMY WHITE SAUCE
METHOD
INGREDIENTS
NACHO CHIPS-
Nacho Chips-
1. Knead all the ingredients into a stiff dough.
1 Cup Maize Flour (Makke ka
2. Let it rest for 10 minutes.
Atta or corn meal)
3. Make small golf ball sized spheres.
1 Cup Whole Wheat Flour (any
4. Roll very thin like chapattis. (As thin as
flour should be freshly ground –
possible)
only up to 15 days)
5. Heat on a tawa for 5 seconds each side and
1 tsp Salt
then cut into triangles / diamonds like we cut
1 tbsp Oil
for dal dhokli.
Oil for frying
6. Heat oil in a kadhai for frying. Fry these chips
Refried Beans-
on medium flame till crisp. Drain on a tissue
2 Cups Rajma beans (soaked &
paper and store in an airtight container.
Pressure cooked)
7. These chips can be stored in an airtight
1 tbsp Oil
container for about 15 days.
2 Tbsp Sugar
½ tsp Dry mango powder
REFRIED BEANS-
(Amchoor)
1. Pressure cook the rajma beans. Make sure
1 tbsp Dried Mixed Herbs
they are soft. Do not throw the water. Use
(Parsley, Oregano, Basil)
some of the cooked water to make the beans
1 tsp Red Chilli Flakes
saucy.
1 tsp Saunth Powder
2. Heat oil in a pan and add the beans in it. Add
White Sauce
the sugar, amchoor, salt and cook till most
1 tbsp Homemade Butter / Ghee
water evaporates.
1 tbsp Whole Wheat Atta
3. Add the dried herbs and red chilli flakes to it.
1 Cup Milk
4. Cook for about 10 minutes. Mash the beans
1 tsp Salt
slightly and use.
1 tsp Turmeric Powder (Haldi)
CREAMY WHITE SAUCE-

1. Heat butter/ ghee in a pan, Add the wheat
flour to it.
2. Add milk and cook till the mixture thickens.
3. Add salt and turmeric and cook well. Let the
mixture cool down and use as topping.
ASSEMBLY-
1. In a platter, place some nacho chips.
2. Top with the refried beans mixture and
creamy white sauce.
3. Sprinkle some red chilli flakes on it and serve.
17
GREEN MOONG SOUP
METHOD
INGREDIENTS
1. To make moong soup, combine the soaked
½ cup green moong, soaked for
moong and 3 cups of water and pressure
3-4 hrs and drained
cook for 3 whistles with a little salt.
1 tsp oil/ ghee
2. Remove, let the steam escape and and then
½ tsp cumin seeds
cool to luke warm. Do not drain the water.
¼ tsp asafoetida
3. Blend the moong with the water using a hand
blender till it is smooth. Remove and set aside
A few dried curry leaves
in a pan.
Salt, to taste
4. Now, add ghee in a pan and add the cumin
Black pepper powder
seeds. Once the seeds crackle, add
Amchoor powder
asafoetida, dried green chilli, dried curry
Dried mint leaves
leaves and sauté for a few seconds.
5. Add the blended moong mixture, 1 cup of
water, mix well and cook for 5-6 minutes on a
medium flame. Keep stirring occasionally.
6. Adjust the seasonings, garnish with dried
mint leaves and serve hot.
1
MASALA ROASTED CHICKPEAS

METHOD
INGREDIENTS
1. Drain water completely from the chickpeas
4 cups Chickpeas, cooked
and dry them using a kitchen towel. Pre-heat
4 tablespoons Oil
oven to 200 degrees.
2 teaspoons Paprika or Kashmiri
2. Lay them on a baking tray in a single layer
Red Chili Powder
and drizzle with 2 tablespoons of oil and
2 teaspoons Cumin or Jeera
sprinkle with salt. Mix well.
powder
3. Let them roast in the oven for 30-40 minutes
1 teaspoon Garam Masala
and keep stirring them every fifteen minutes
Powder
or so. Reduce the oven temperature to 175
Salt to taste
degrees post 30 minutes.
4. After 35-40 minutes, remove them from the
oven and sprinkle with all the other spices
and remaining oil. Toss well and put the tray
back in the oven for 3-4 minutes. Any longer
will burn the spices so be careful at this stage.
5. Let them cool completely before storing them
in an airtight container. The chickpeas stay
crisp and crunchy for up to a week.
INSTANT PANI PURI MASALA
METHOD
INGREDIENTS
1. Grind together dried mint powder, salt,
2 ½ tablespoons dried mint
jaggery powder, cumin seeds, dried mango
powder
powder and black salt into fine powder.
3 teaspoons salt
2. Store in an air-tight container and use as
½ teaspoons jaggery powder
required.
1 tablespoon roasted cumin
seeds
3 tablespoons dried mango
powder
6 teaspoons black salt
3
DRY POHA CHIVDA MIX
METHOD
INGREDIENTS
FOR ROASTING THE CHIVDA-
2 cups thin red or white poha
1. Measure all the ingredients and keep them
(aval or flattened rice)
separately in a plate or bowl.
1/3 cup peanuts
2. Heat a wide, thick bottomed pan or kadai
1/3 cup roasted chana dal
with a handle. Keep the flame to a low and
¼ cup chopped dry coconut
add 2 cups of rice flakes in it.
slices, optional
3. Roast the poha and very gently shake the pan
1/3 cup oil, for deep frying
so that the poha gets evenly roasted, as
For the tempering-
constant stirring with a spoon might break
the poha.
2 tsp chopped dry green chillies
4. Within 3 to 4 minutes, the poha flakes will
change their texture and become crisp. DO
A pinch of hing
NOT roast the poha on a high flame else they
2 tsp jaggery powder
will get burnt.
Salt to taste
5. Remove on a plate and set aside.
½ tbsp oil
FOR FRYING THE NUTS-

1. Heat oil in a small pan. Add peanuts and fry
them on a medium flame till they become
crisp. Remove and set aside in a separate
bowl.
2. Now, add the dry coconut slices and fry till
they become crisp and light golden or golden.
Remove and place with the peanuts.
3. Fry the roasted chana dal for a few seconds,
till they become crisp. Remove and mix with
the peanuts and coconuts.
FOR THE TEMPERING-

1. Heat oil in the same pan or kadai in which the
poha flakes were roasted. Lower the flame
and add a generous pinch of asafoetida.
2. Stir and saute, add in the dry chillies and
curry leaves, turmeric powder and salt.
3. Now add the jaggery powder and cook on a
low flame.
4. Then mix in the roasted poha along with the
fried ingredients. Be very gentle and light.
4
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 the poha chivda in another plate and let it cool at room temperature.
Once cooled, then store in an air-tight box and container.
8. Serve the chivda as a tea time snack and enjoy!
1
DAL DHOKLI TORTELLINI
METHOD
INGREDIENTS
1. Mix all the stuffing ingredients and keep
For the Dhokli Dough-
aside.
1 cup whole wheat flour
2. For the dhokli, mix all the dough ingredients
and knead a soft roti like dough.
1/4 tsp red chilli powder
3. Make small balls out of the dough, roll out
1/4 tsp coriander seed powder
thinly, fill in the stuffing and seal using water
1 tsp oil
in the shape half a moon and then like a
1/4 tsp salt
tortellini.
Warm water to knead the dough
4. Cook the prepared dhoklis in boiling water for
For the Dhokli Filling-
2 minutes.
1/4 cup dried mint leaves
5. Remove and drain. Set aside.
1/2 cup crumbled paneer
6. For the dal, wash the toor dal thoroughly and
Salt & pepper
soak for 30 minutes.
For the Dal-
7. Now, pressure cook it with turmeric and salt.
For pressure cooking-
8. For the tadka, heat ghee in a saucepan, add
1/2 cup toor dal (washed and
the mustard seeds, dried curry leaves, cumin
soaked)
& hing. Cook for 30 seconds and add green
chili, all the dry spices and cook well. Make
1/2 tsp salt
sure it doesn’t burn.
For Tadka-
9. Add dal to this and mix well. Add tamarind
1 tbsp ghee
paste & jaggery and bring to a simmer.
10. Once it starts simmering, add the dhokli
tortellini and cook for 10 minutes on low
1/4 tsp cumin seeds
flame. Add mint leaves towards the end.
A pinch of asafoetida (hing)
11. Serve hot with a drizzle of ghee.
12. Enjoy!
1/4 tsp chilli powder
1/4 tsp coriander seed powder
Others-
2 tsp tamarind paste (Soak dry
tamarind in water for an hour
and strain it)
1 tbsp grated jaggery
2
HERB & BLACK PEPPER WHITE SAUCE PASTA
METHOD
INGREDIENTS
FRESH PASTA-
Fresh Pasta-
1. Mix all the ingredients to make a dough. The
¼ cup Sooji (Optional since lot
dough should neither be too soft nor too stiff.
of people don’t use sooji)
Make sure you use hot water (not warm). It
If not using sooji, make it with
has to be hot enough for the sooji to absorb it
just wheat flour
well.
½ cup Whole wheat flour
2. Wrap the dough and leave it covered for
1 tsp Oil
about 1 hour.
¼ tsp Salt
3. In the meanwhile make the filling if you wish
Hot water to knead the dough
to make a ravioli.
Pasta Sauce-
4. After 1 hour, you can either make pasta using
1 tbsp Ghee or homemade
a sev machine, pasta machine or even roll
butter
using a rolling pin and cut it into thin strips
1 tbsp Whole wheat flour
(Fettuccine or linguine)
1 cup Milk
5. To cook the pasta, boil some water. Once the
Salt & pepper
water starts boiling, add ½ tsp oil to it along
A pinch of Nutmeg
with a little salt. Cook the pasta for 4 to 5
1 tsp Dried herbs
mins (Don’t overcook it)
1 tsp Chilli flakes
6. Drain it, run it by a little cold water and then
To make a spicy version, you can
drain and use as required.
add 1 tsp of the harissa sauce to this.
7. If making raviolis, the video for it is on my
For Ravioli –
Instagram. You will need a fork to seal the
You can do a paneer, herbs, black
edges. There is a video on how to make bow
pepper & black salt filling
shaped pasta too.
PASTA SAUCE-
1. 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.
2. Toss your pasta in the sauce.
3. Garnish with homemade paneer and some
herbs and serve.
3
MEXICAN RICE WITH YOGURT DIP
METHOD
INGREDIENTS
1. For the dip, combine all the ingredients
1 cup rice, washed thoroughly &
together and season with salt and pepper.
soaked for an hour
Refrigerate until use
1 cup boiled red kidney beans,
2. For the rice, Heat oil in a pan and add rice.
soaked overnight and pressure
Saute for 1 minute on medium heat.
cooked with salt
3. Now add boiled rajma, chilli paste, salt,
2 tbsp Kashmiri red chilli paste
oregano, chilli flakes and cumin powder and
1 tsp Oregano
stir fry.
1 tsp Chili flakes
4. Then add mint and hot water (1 cup + 2-3
1 tsp Cumin powder
tbsp water)
1 cup dried mint leaves
5. Give it a boil and lower the flame, cover and
4 tbsp oil
cook until done.
Water, as required
6. Gently stir 2-3 times in between.
Salt and pepper to taste
7. Fluff with a fork and serve hot with the tangy
yogurt dip.
For the dip-
8. Enjoy!!
400g yogurt
1 ½- 2 tsp amchoor powder
1tbsp ground paprika
Dried parsley
Salt and pepper to taste
4
MIXED LENTIL FALAFEL WITH WHOLE WHEAT PITA
METHOD
INGREDIENTS
1. For the hummus, take the soaked dried green
For the Falafel-
peas. While pressure cooking, just add a little
1 cup mixed lentils (moong dal,
bit of salt .
chana dal, black eyed beans),
2. Now in a grinder put the peas, fresh sesame
soaked for 3-4 hrs
paste, olive oil, dried green chilies, mint
½ tsp fennel seeds
leaves and blend it into a nice smooth paste.
½ tsp cumin seeds
Transfer to a bowl and set aside.
Some Dried Green chilli
3. For the mixed dal falafel, take a blender and
Salt & Pepper
put the soaked and strained lentils, turmeric
¼ tsp Turmeric powder
powder, red chili powder, some salt, some
½ tsp Kashmiri Red Chilli Powder
green chilies and also some saunf and jeera.
1/4 tsp baking powder
Coarsely grind and make sure you're not
A little bit of powdered sugar
making a smooth paste. Also do not add a lot
For the hummus-
of water to this. Make a thick paste.
1/2 cup Dried Green Peas,
4. Transfer to a bowl, add some salt, a little bit
soaked for 5-6 hrs and pressure
of sugar and baking powder. Mix it all up.
cooked with some salt
5. Take an appam pan and add a little bit of oil
2 tsp fresh sesame paste
in each cavity. Once you put a small ball in the
2 to 3 tbsp Olive oil
cavities just make sure you also keep on
Salt
flipping it while you cook.
Some dried Green Chilli
6. Once cooked and golden from all sides,
1/2 tsp Dried Mint leaves
remove on kitchen paper and set aside to
(Harissa and Pita recipe shared)
cool.
7. Serve it with the whole wheat pita, hummus
and harissa.
8. Enjoyy!!
5
PAKORA PITA POCKETS
METHOD
INGREDIENTS
1. For the yoghurt sesame sauce, Whisk
For the vadas-
together yogurt, sesame paste, ground
1/2 cup chana dal, soaked for
cumin, and kosher salt in a small bowl. Drizzle
4-5 hours
with olive oil, and sprinkle with black pepper.
½ cup moongdal, soaked for 4-5
Keep aside.
hours
2. For the vadas, combine all the dals together
½ cup urad dal, soaked for 4-5
and soak for 3-5 hours in enough water.
hours
3. Drain the water from the soaked dals and
1/4 cup dried methi leaves,
blend them into a coarse paste along with dry
optional
chillies, dry ginger powder, cumin seeds and
½ cup of water.
½ tsp red chilli powder
4. Transfer the mixture to a bowl and add all the
remaining ingredients. Combine them all
½ tsp cumin seeds
together.
½ tsp salt
5. Now, heat oil in a kadhai to medium hot, drop
1/4 tsp crushed black pepper
a spoonful of the dal mixture with your
½ tsp dry ginger powder
fingers and deep fry until golden brown.
6. Remove and drain off the excess oil.
7. Take the pitas and halve them, put some
Oil, to fry
tahini yogurt sauce, place a pakora or two
For the yoghurt tahina sauce-
and finish with a drizzle of red chilli chutney.
¾ cup hung curd
8. Serve immediately and Enjoy!
2 tbsp freshly made sesame
paste
Salt and pepper, to taste
½ tsp roasted cumin powder
Olive oil, to drizzle over the
sauce
For assembly-
Whole wheat Pita (recipe shared)
Red chilli chutney
6
PANEER KALIMIRCH WRAP
METHOD
INGREDIENTS
1. For the rotis, in a paarat, add the flour, salt &
250 grams cottage cheese curd. Mix well, add water gradually and knead
(paneer), cut into cubes a very soft and stretchy dough.
20-24 black peppercorns 2. Knead well to get the stretchy texture to the
Crushed black peppercorns for dough. Add oil & knead the dough once again
sprinkling to make it smooth and stretchy.
1 tablespoon oil 3. Apply some oil on the dough, cover it with a
4 cloves damp cloth and rest for at least 30 minutes.
1 inch cinnamon, broken 4. After 30 minutes, knead the dough once
2 green cardamoms again and divide it into equal sized balls.
1 tablespoon ghee 5. Coat them with dry flour and roll out into a
1 teaspoon cumin seeds (jeera paratha-like roti.
1 bay leaf 6. Heat a tawa to medium hot and cook the rotis
½ cup milk for 20-30 seconds from both sides with some
1 tablespoon yogurt oil. Remove and stack on a plate, covered.
½ teaspoon garam masala 7. For the paneer kalimirch, heat oil in a non-
powder stick pan. Add peppercorns, cloves,
1 tablespoon fresh cream + for cinnamon, cardamoms and sauté. Discard
drizzling cinnamon and transfer mixture in a blender
Salt to taste jar. Grind coarsely and set aside.
Dried mint leaves for garnishing 8. Heat ghee in a non-stick pan. Add cumin
Whole wheat chapatis, for the seeds and sauté till seeds change colour. Add
wrap bay leaf and prepared mixture, mix, add milk,
Dry mint chutney, to serve mix and simmer for 1-2 minutes with
For the rotis- constant stirring.
2 cups whole wheat flour 9. Add yogurt and mix well. Add garam masala
½ tsp salt powder, cream, mix well and simmer for a
¼ cup curd minute.
1 ¼ cup water 10. Discard bay leaf, add salt and cottage cheese
2 tbsp oil + for cooking the roti cubes, mix lightly and cook for 2-3 minutes.
2 tbsp ghee 11. Sprinkle some crushed peppercorns, drizzle
some cream, garnish with mint and set aside
to cool a little.
12. To make the wraps. heat a tawa on medium
flame. Add some ghee and heat the rotis
from both the sides until golden brown spots
appear.
13. Take a chapatti, place some paneer kalimirch
filling in centre, roll it up and enjoy with a
pudina dip.
7
PERFECT DOSA BATTER
METHOD
INGREDIENTS
1. Wash dals, methi seeds and rice thoroughly.
For Batter-
You need to wash it 3 to 4 times until the
2 cup Short Grain Rice (I have
water is clear.
used sona masoori rice here)
2. Soak Urad Dal, Chana Dal and methi seeds in
You can also use 1 & ½ cup
a bowl for nearly 5 hours.
short grain rice and ½ cup Ukda
3. Soak Rice in another bowl for nearly 5 hours.
chawal which is idli rice
4. Drain and grind the dals to make a smooth,
½ cup Urad Dal
light and fluffy batter. Add water little by little.
3 tbsp Chana Dal
5. Drain and grind the rice & poha to the
½ tsp Methi Seeds
desired texture. If you like grainy idli like
¼ cup Poha
Udupi restaurants, you can leave the rice
Salt, as per the taste
slightly grainy. I just like to keep both smooth.
2 tsp sugar
Add water little by little.
6. 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.
7. 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.
8. 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.
9. Once the batter has fermented, you can add
salt and sugar to it.
VISHESH TIPPANI 4
Use a steel vessel for fermenting the batter, my experience is that it is better.
Don’t disturb the batter in between. Once the batter has fermented, you can
refrigerate the batter for later use.
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 moist 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.
8
MILLET DOSA
METHOD
INGREDIENTS
1. For the filling, heat oil in a pan, add the
For the dosa-
mustard seeds. Once it splutters, add in the
1/2 cup sorghum flour (jowar /
curry leaves and the chillies. Add in the
cholam flour)
paneer, spices and seasonings and mix very
1/4 cup whole wheat flour
well.
1/4 cup urad dal flour
2. Add the mint leaves, kasuri methi and a pinch
1/4 cup rice flour
of garam masala and give a good mix. Splash
1/4 cup besan
some water in case the filling appears to be
1/4 tsp asafoetida
dry.
1/4 tsp cumin seeds
3. Cook for a minute and remove from the
1/2 tsp salt
flame. Transfer to a bowl and keep aside to
4 tsp oil/ ghee
cool.
¼ cup Curd, warmed
4. Meanwhile, for the dosa, take a bowl and add
¼ tsp baking powder/ eno
in all the flours, spices and the salt. Add in
For the filling-
water, curd and mix well to form a batter. Set
1 cup crumbled paneer/ chenna
it aside to rest for five minutes.
5. Add in the baking powder and mix well in one
2 tsp oil
direction.
1 tsp turmeric powder
6. Now, heat tawa to medium hot. Add ⅓ cup
1 tsp coriander powder
batter and swirl to form a dosa. Put 1/4
1 tsp cumin powder
teaspoon of oil or ghee to the dosa and cook
for about a minute until it is golden brown
from below.
1 tbsp kasuri methi
7. Loosen the edges with a steel spatula and flip
A pinch of garam masala
the dosa. Cook for another 30 seconds and
1 tsp mustard seeds
place the filling, fold and remove from the
tawa. Serve hot with coconut-mint chutney or
Salt, to taste
any other chutney of your choice.
To serve-
8. Enjoy!
Coconut-mint chutney
9
MYSORE DOSA
METHOD
INGREDIENTS
1. Heat some oil in a pan, add some jeera, a
1 tsp Oil
little bit of hing, dried green chilli, some dried
1/2 tsp Cumin Seeds
curry leaves and sauté on low flame for a few
Dried green chillies, as needed
seconds.
A pinch of Hing
2. Mix the cooked mixture, dried mint and some
Few dried Curry Leaves
soaked kashmiri red chilies, dariya and grind
A little bit of dried mint leaves
everything up. When you are halfway done to
7 to 8 dry Kashmiri Red Chillies
add some salt and some water and grind this
(Soaked in hot water for 2 hours)
into a nice smooth paste
2 tbsp roasted chana dal (dariya)
3. Start spreading the dosa batter in the same
3-4 tbsp desiccated coconut
way you start from the center going outwards
Salt
let the dosa cook for a few minutes and then
Little water
you put your Mysore masala chutney on it
(Dosa batter recipe shared )
after it has dried out a bit spread it evenly you
will see that the chutney will also start to dry
out a bit.
4. Add some oil/ ghee and let the dosa cook on
medium high flame. Remove and serve hot.
5. Enjoy!
VISHESH TIPPANI
1. Whenever spreading dosa, make sure the
tawa is not too hot. Splash water and cool it
down.
2. Cook dosa on Medium flame and spread oil/
ghee only when it has cooked half way &
becomes slightly dry.
10
RICE PANOLI
METHOD
INGREDIENTS
1. Mix the rice flour, besan with yoghurt,
1 cup fine rice flour
turmeric, warm water and keep it aside for 1
2 tbsp besan
hour. Make sure the batter is not too thin.
1/3 cup curd
After 1 hour, grind the batter to ensure that it
Warm water
is smooth and fine. This is important because
Nearly ¾ cup water
a lot of times the rice flour is slightly coarse
1 tbsp oil
and will make sure the final texture is good.
¼ tsp turmeric
2. To this, mix soda, eno, oil, all the spices and
¼ tsp black salt
keep aside for another 2 hours.
¼ tsp Jeera
3. Your Batter is ready now. Whisk it well to
¼ tsp crushed black pepper
make sure it is smooth.
¼ tsp chilli flakes
4. You will need a saucepan (Patila / bhagona
2 pinches of saunth powder
with a thali like plate which can completely
2 pinches of soda
cover and fit on top. It is best if you keep 2 or
½ tsp eno
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.
5. Serve this with a 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.
6. For moong dal Panoli, replace ½ cup rice with
½ cup-soaked moong dal. You can soak and
grind the moong dal to make a batter and
follow the same procedure.
11
PURAN POLI
METHOD
INGREDIENTS
1. Wash and soak chana dal in water for an
For stuffing -
hour.
1 cup chana dal
2. Pressure cook the soaked chana dal with
(split bengal gram) , washed &
equal quantity of water. Cook till it becomes
soaked for an hour
soft.
1 cup jaggery
3. Drain the excess water from it and grind
¼ tsp cardamom powder
coarsely.
3-4 strands of saffron
4. In a pan add the dal, jaggery, saffron,
A pinch of nutmeg (jaiphal)
cardamom powder and nutmeg powder and
powder
mix well.
A pinch of salt
5. Cook on low flame, stirring all the time till dry.
For the dough -
It should resemble a soft ball.
1 cup wheat flour
6. Remove and set aside to cool. Divide it into
1 tbsp oil
equal portions.
Salt to taste
7. For the dough, mix wheat flour and salt in a
Ghee for serving
bowl with oil.
8. Knead dough by adding little water at a time.
Dough should be soft. Keep it covered for half
an hour.
9. Now, divide the dough into equal portions.
Flatten 1 portion and stuff in the filling. Seal
them properly to enclose the stuffing and roll
out little thick paratha from it.
10. Heat the tawa on medium flame. Once hot,
place the rolled puran poli and cook from
both sides till little crispy and golden brown
using ghee.
11. Serve hot with amti (dal).
12
NON FRIED DAL PAKWAAN
METHOD
INGREDIENTS
1. For the pakwaan, mix the flour, salt, oil and
For the pakwaan-
ajwain in a parat and rub it with your fingers
(moin lagana).
2 tbsp oil
2. Add water to knead a stiff dough (just a little
1/4 tsp salt
stiffer than roti dough). Cover with a damp
1/4 tsp ajwain
cloth and let the dough rest for 30 minutes.
Water to knead the dough
3. Now, divide the dough equally into small balls
For the dal-
and roll out into really thin pakwaans. Prick
1 cup chana dal, washed and
them all over with a fork. Transfer to a baking
soaked for 2 hours
tray (lined with parchment paper) and brush
them lightly with some oil.
¼ tsp salt
4. Bake in a preheated oven at the maximum
¼ tsp cumin seeds
temperature (220 degrees C or higher) for
2 pinches of asafoetida
about 10 to 12 minutes or until it turns
golden and crispy.
5. Remove and cool.
1 tsp oil
6. For the dal, pressure cook the soaked and
Accompaniments-
strained chana dal with 2 cups of water,
Tamarind chutney
turmeric and salt. Remove and let all the
Dry mint chutney, recipe shared
steam evaporate.
Chaat masala/ Amchoor powder
7. 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.
8. Pour in the pressure cooked dal and cook for
a few minutes on medium flame until it
thickens.
9. To serve the dal pakwaan, put dal on the
pakwaan and top it with chaat masala and
chutneys.
10. Enjoyyyy!
13
PARYUSHAN PIZZA
METHOD
INGREDIENTS
1. For the pizza sauce, mix together all the
Pizza Sauce-
ingredients and blend into a smooth paste.
1 cup Kashmiri dry red chillies,
Transfer to a bowl and set aside.
deseeded and soaked in water
2. For the pizza base, mix together all the dry
for 30 minutes and strained
ingredients in a bowl and start kneading a
1 tbsp amchur powder
dough using curd.
2-3 tsp sugar
3. When partially done, add the oil and continue
1 tbsp red chilli powder, optional
kneading for about 2-3 minutes.
1 tbsp oregano
4. Cover the dough with a damp muslin cloth
1 tsp dry ginger powder
and rest it for about 10 minutes. The dough
1 tbsp oil
should become soft smooth and springy.
Salt to taste
5. After 10 minutes, remove and divide the
Pizza Base-
dough into 4 parts and roll it out using a little
dry flour (1/4 cm). Prick with a fork
½ tsp baking powder
throughout.
¼ tsp baking soda
6. Cook the base in a preheated oven
½ cup curd, warmed (the
(preheated with the baking tray) at 180
quantity might vary)
degrees C for 5-6 minutes. Keep a close eye
¼ tsp salt
7. Remove and cool on a wire rack and then use
1 tbsp oil
or store in a hot case if using later.
Oregano
8. To make the pizza, take a base and smother
Chilli flakes
the sauce generously on it. Top with
Toppings-
crumbled paneer and herbs and chilli flakes.
1 cup Crumbled paneer,
9. Brush the edges with some oil and rebake for
oregano and chilli flakes
2-3 minutes
10. Remove, cut it up and enjoy!!
11. Recipe link for the pizza base-
https://www.instagram.com/s/aGlnaGxpZ2h0Oj
E3ODUwNzUyNjMzMDAxNTA1?
story_media_id=2287065502098868629_17762
0477&utm_medium=copy_link
14
ITALIAN PANEER PARATHA

METHOD
INGREDIENTS
1. For the dough, combine wheat flour, oil and
For the filling-
salt. Make a little firm dough using water.
1 ½ cup Paneer, crumbled or
2. Further knead well to make it smooth and
grated
soft. Keep it covered for 10-15 minutes.
2 tsp chilli flakes
3. Divide the dough into 7-8 equal portions into
2 tsp oregano
round shaped balls.
Salt to taste
4. Now, take one ball, dust some wheat flour
Mix all the ingredients & set aside
and roll it into a circle of approx. 3-4 diameter
For dough-
using the rolling pin.
2 cups wheat flour
5. Place one tablespoon portion of stuffing in
3 tsp oil/ghee + for roasting
the center. Lift the edges and bind them
Salt as required
together. Seal them properly to enclose the
stuffing and dust in wheat flour. Roll out little
thick parathas.
6. Heat a tawa and cook each paratha on a
medium flame, using little oil, till it turns
golden brown from both the sides.
7. Remove, cut and serve with a chilli yogurt dip.
15
NO YEAST PITA BREAD
METHOD
INGREDIENTS
1. Mix all the ingredients to make a soft phulka
1 cup Whole wheat flour
like dough. Rest the dough for about 10 to 15
½ tsp Baking powder
minutes. Make sure the dough is smooth and
2 pinches Baking soda
soft. It should be slightly springy.
½ cup Yoghurt / dahi (to be pre-
2. Divide the dough into 6 portions and roll it
heated and used only)
like a roti. Make sure you are neither rolling it
2 tsp Oil
thick nor thin like a phulka.
Salt
3. Cook on a hot tawa, 30 seconds on each side
(There is no water in this recipe)
and then puff it up like a roti. You can also do
this directly on the flame.
4. Keep in a hot case and use as required.
5. Instead of Falafel, you can use the mixed dal
bhajias, they taste phenomenal.
16
ACHAARI PANEER THEPLA TACOS
INGREDIENTS METHOD
1.5 cup wheat flour 1. For the theplas, in a bowl take wheat flour,
1/4 cup gram flour gram flour, kasuri methi, curd, carom seed,
1/2 cup curd, warmed coriander, cumin powder, turmeric powder,
3 tbsp kasuri methi oil, green chillies, amchur powder, hing and
1 tsp carom seeds salt. Mix all the ingredients.
1 tsp coriander cumin powder 2. Add water and form a dough.
2 tsp oil 3. Make balls from the dough. Roll balls with dry
1 tsp Sesame (til) – To be washed flour and roll out to medium thickness.
& dried before Fagan chomasa 4. Heat a tawa to medium hot and cook the
(before holi) theplas using a little oil. Remove and set aside
1/2 tsp turmeric powder to cool.
1 tsp dried green chillies 5. Now for the achari paneer, dry roast the
1/2 tsp amchur powder coriander seeds, fennel seeds, methi
1/4 tsp hing sambharo, black peppercorns, jeera, cloves,
Salt to taste red chillies till fragrant. Let them cool
½ tsp sugar completely, and then blend to a smooth paste
Oil for cooking with tamarind water, soaked Kashmiri red
For the achaari paneer- chillies, turmeric powder and dry ginger
2 tsp coriander seeds powder.
2 tsp cumin seeds 6. Heat some ghee in a pan, add the paneer
2 tsp fennel seeds cubes, flip and cook them until golden brown
1 tbsp methi sambharo from all sides. Remove and set aside.
¼ tsp black peppercorns 7. Now, in the same pan, add in the prepared
4-5 cloves paste. Season with salt and cook till the ghee
2 kashmiri red chillies, soaked in separates.
water 8. Add curd and mix well. Cook on a low flame
4 dry red chillies for a minute or two and then add the jaggery.
2 tsp dry ginger powder Mix well and add in the paneer.
½ tsp turmeric powder 9. Cook for a minute, turn off the heat, add mint
2 tbsp tamarind water immediately and mix well.
½ cup water 10. Now in the theplas put some achari paneer,
2 tbsp ghee serve with dahi chutney and enjoy!
Salt to taste
2 tbsp warmed curd
1 tbsp jaggery
250 gms fresh paneer, cut into
cubes
1/4 cup dried mint leaves
To serve- dahi chutney
17
TAMARIND RASAM VADA
METHOD
INGREDIENTS
FOR THE RASAM-
For the Tamarind Rasam-
1. Pressure cook the soaked dal with some
3 tbsp tur dal, washed and
water for upto 3 whistles. Remove, let the
soaked for an hour
steam escape and cool to lukewarm.
1-2 tbsp sambhar masala
2. Then blend to smooth and set aside.
1 Small lemon sized ball of
3. For the Spice Mix – In a mortar pestle, pound
tamarind, soaked in warm water
the coriander seeds, cumin seeds,
for an hour.
peppercorns together to make a coarse
1 tsp Oil
powder. Add the Kashmiri red chilli powder to
½ tsp Mustard seeds
this and keep aside.
4. Heat oil in a sauce pan or kadhai, add the
2 pinches of Asafoetida
mustard seeds, dried curry leaves, dried
1 Dried red chilli
green chillies, red chilli and asafoetida. Add
2 dried Green Chillies, roughly
the spice mix, a splash of water and cook for
broken
another 30 seconds.
6 to 7 Black peppercorns
5. Now, add the blended dal and bring to a boil.
1 tsp Cumin seeds
6. Then, add the soaked and strained tamarind
1 tsp Whole coriander seeds
juice to this, followed by water.
1 tsp Kashmiri red chilli powder
7. Add the sambhar masala, jaggery and season
Salt & Black Salt
with salt and black salt.
Jaggery, optional
8. Simmer on low flame for 7 to 8 minutes. Add
in the dried mint leaves to this & serve hot
2 to 3 cups of Water (750 ml)
with vadas.
For the crispy vadas-
1 cup dhuli Urad dal (without
FOR THE VADAS-
skin), washed and soaked in
1. Wash the urad dal well and soak it in water
water for about 6 hours
for about 5 to 6 hours. Drain off the water
2 to 3 tbsp Ice cold water
completely.
2 dried Green chillies
2. Blend this along with dried green chillies to
Salt, to taste
make a smooth paste. Add 2 to 3 tbsp Ice
Cold water if required. Don’t make the batter
very liquidy.
3. Make sure the blender does not become hot.
The batter should look fluffy, white and shiny.
4. Transfer this to a bowl and beat it using your
hand for 5 minutes until the batter becomes
aerated. It should be very fluffy and to test
the batter, drop a little batter in a bowl of
water, it should float up.
If it does that means, it is light and airy.4
5. Make sure you are beating well.
6. Heat oil in a kadhai. Wet your fingers, take some batter and drop it in medium hot oil.
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!!
18
MOONGLET PIZZA
METHOD
INGREDIENTS
1. Blend the soaked and strained dal with green
1 cup Green Moong Dal, wash &
chilli to a smooth paste. Add in salt and eno
soak for 2-3 hrs
and give a good mix.
1 dried Green Chilly
2. Pour onto a hot non stick pan. Cover and
Salt
cook on medium flame till golden brown from
1/2 tsp Eno
bottom.
Toppings-
3. Flip and cook from the other side, smother
Harissa sauce, recipe shared
harissa sauce on the top followed by grated
½ cup Grated paneer
paneer and seasonings.
Seasoning- chilli flakes, oregano,
4. Cover and cook for another two minutes and
dried parsley
its ready!
5. Remove, slice and serve hot.
6. Enjoy!
1
DESSICATED COCONUT CHUTNEY

METHOD
INGREDIENTS
1. In a grinder, add desiccated coconut, roasted
4 Tbsp desiccated coconut
chana dal, sugar, dry red chillies, and salt.
2 Tbsp roasted chana dal
2. Grind the dry ingredients first and then slowly
(dariya), soaked
add water as needed.
2 small dry red chillies, soaked
3. You can change the consistency according to
1 Tsp sugar
your need by adding water.
2-3 tbsp curd, warmed
4. In a bowl, empty the prepared chutney
1 Tsp salt Water
5. We will now add a tadka (temper the spices),
1 Tsp oil
in a small pan, add oil or ghee and heat it
½ Tsp mustard seeds
properly.
½ Tsp jeera
6. Once the oil has heated up, add urad dal and
1 Tbsp urad dal
fry until mildly pink. Then add rai (mustard
seeds) and jeera (cumin).
7. Add the tadka on the prepared chutney and
serve with various dishes.
9
2
HARISSA SAUCE
INGREDIENTS METHOD
8 to 10 Kashmiri Red Chillies, 1. Remove the seeds from the chillies, drain all
soaked in water for an hour the water.
2 spicy Kolhapuri dried red 2. Dry roast the coriander seeds and the cumin
chillies, soaked in water for an seeds until it turns fragrant.
hour 3. In a grinder, add the red chillies, roasted
½ tsp Coriander seeds spices, salt, pepper, oil along with the
½ tsp Cumin seeds amchoor.
½ tsp Amchoor 4. Grind it into a smooth paste.
1 tbsp Oil 5. The harissa is ready, you can serve it as you
Salt & pepper like. This is great when mixed with yoghurt or
You can also add a handful of even the tzatziki. It is also fantastic for putting
almonds in this to make a inside frankies.
muhammara. The almonds should
be freshly removed from the shell
(Fresh Fodela badam)
3
PARYUSHAN HUMMUS
INGREDIENTS METHOD
2 cups Pressure cooked 1. In a blender, first add the roasted sesame
chickpeas seeds along with the oil and grind it. If it is
(The trick to making restaurant style difficult to grind it. Add the chickpea water.
creamy hummus is making sure you 2. Add the pressure-cooked chickpeas. Reserve
over cook the chickpeas and they the water of the chickpeas on the side. This
should become super soft and be shall be used little by little as you blend it.
easily mashed) 3. Add salt and yoghurt to this and blend it until
3 tbsp Roasted sesame (Use it becomes super smooth and creamy.
prewashed and dried sesame - 4. Towards the end add some more olive oil and
To be washed & dried before blend it until it turns smooth and creamy.
Fagan Chaumasa Once it is ready, serve it in a bowl / deep plate
2 tbsp Yoghurt / dahi (pre with some olive oil drizzled on it.
heated) 5. Garnish with some red chilli powder and
¼ cup Olive oil some boiled chickpeas.
Salt
For garnish – Red chilli powder &
olive oil. You can also add some
dried parsley on it.
TAMARIND CHUTNEY
METHOD
INGREDIENTS
1. Mix together tamarind and jaggery with 5
1 Cup Tamarind
cups of water to it and boil it for around 10 to
3/4 Cup Jaggery
15 mins.
2 Teaspoon Red Chilli Powder
2. Once the tamarind is soft enough to squeeze,
1 Teaspoon Roasted Cumin
turn off the heat and let it cool down.
Powder
3. Blend everything using a blender and strain it
1/4 Teaspoon Coriander-Cumin
out in a container.
Powder
4. Add all the dry ingredients, mix it well and
1/4 Teaspoon Black Salt
store it in an air tight container.
4 Cups Water
5. Refrigerate and use as required.
Salt to taste
5
AWESOME PEANUT CHUTNEY

METHOD
INGREDIENTS
1. First take some jeera, coriander seeds, some
1 cup Roasted Peanuts
sesame seeds, a little bit of saunf and roast
1 tsp Cumin Seeds
everything on low flame. Once it is nice and
1 tsp Coriander seeds
fragrant add some salt.
1 tsp Sesame seeds
2. Remove and add some roasted peanuts. Cool
1/2 tsp Saunf
the mixture completely before grinding.
2 tbsp Kashmiri Red Chilli
3. Now in the grinder add Kashmiri red chilli
Powder
powder, haldi powder, little bit of sugar and
1/4 tsp Turmeric Powder
add the entire peanut mixture to the mixie jar
1 tsp Sugar
4. Grind and it's ready!
Salt
A pinch of hing, optional
VISHESH TIPPANI
1. Make sure you cool the peanuts well before
grinding. If you skip this or over grind, it will
become a paste.
MEXICAN PINTO BEAN DIP
METHOD
INGREDIENTS
1. Mix together all the ingredients and make a
3 cups soaked and pressure smooth paste.
cooked pinto beans 2. Mix in salt and pepper and garnish with dried
2 tablespoons white butter mint right before serving.
1 ½ teaspoons chili powder 3. Serve with tortilla chips and enjoy!
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
Dried mint, for garnish
Tortilla chips, for serving
7
HOMEMADE HERB AND CHILLI CREAM CHEESE

METHOD
INGREDIENTS
1. Mix the fresh cream & full cream milk (Pre
1 litre Full Cream milk
boiled) in a sauce pan and start heating it.
200 g Fresh Cream
2. Once the milk is hot but not boiling, add the
4-5 tbsp whey water from curd
salt, herbs and chilli flakes if adding & then
1/4 tsp salt
add the curd whey & slowly keep stirring
Dried mixed herbs (Dried
3. The milk will start curdling and the water will
Parsley, Oregano, Chilli flakes)
turn yellowish or greenish.
4. Turn off the heat and let it sit covered for 5
minutes, strain it & give it a wash to remove
all the excess whey. You can either whisk this
super well to make it smooth and creamy or
use a blender to make it smooth & creamy.
You can also add the herbs later & not when
curdling.
DRY MINT CHUTNEY
METHOD
INGREDIENTS
1 bunch mint leaves (no stalk), 1. Dry grind all the ingredients, except mint
air dried before Fagan Chomasa leaves.
1/2 tsp hing powder 2. Add the mint leaves. Grind and store in an
1 tsp Chaat masala airtight container.
1 tbsp Amchoor powder 3. You can preserve it for 10 to 15 days.
1 tsp Cumin powder 4. To make the chutney, simply mix this with
3-4 green chillies, dried water/ curd and the chutney is ready!
2 tbsp roasted gram (daria)
Salt to taste
Sugar, optional
1 tsp - oil
9
SPICY PEANUT COCONUT CHUTNEY

METHOD
INGREDIENTS
1. Dry roast peanuts on medium heat till they
⅓ cup dried curry leaves
just start to brown. Remove on a wide bowl
½ cup Peanuts
and once they are cool enough, rub them
¼ cup desiccated coconut
between your palms to remove the skin.
1 dried Green Chili, chopped
2. While you wait for the peanuts to cool, heat 1
1 tsp Tamarind paste
tsp oil in the same pan. Add curry leaves and
1 pinch Jaggery powder
green chili. Sauté for a minute and then switch
Salt to taste
off the heat.
1 tsp Vegetable Oil
3. In a grinder jar, add the roasted (and skin
For tempering-
removed) peanuts, desiccated coconut,
2 tsp Vegetable Oil
roasted curry leaves, green chili, tamarind,
½ tsp Mustard Seeds
jaggery, salt, and ½ cup water. Grind to a
4-5 dried Curry Leaves
smooth paste. Add more water if required.
2 Dried Red Chilies broken into 2
Remove in a bowl.
1 tsp Yellow Urad Dal split and
4. For the tempering, take a small tempering
skinned black gram dal
pan, heat 2 tsp oil. Once the oil is hot, add
mustard seeds. When the mustard seeds start
to sputter, add dried red chili, urad dal, and
curry leaves.
5. When the urad dal just starts to turn brown,
add the tempering to the chutney in the bowl
and serve immediately with idli, dosa, or
uttapam.
10
MINT TZATZIKI
INGREDIENTS METHOD
1 cup Hung Curd, warmed 1. Before using curd, make sure you preheat it
(You need nice thick curd for this) as per the previous notes.
1 tbsp Dried mint leaves 2. Mix the hung curd with olive oil, salt, and
2 tbsp Olive oil pepper. Whisk it well to make it smooth. Add
Salt & Black Pepper the dried mint leaves and serve it on a plate.
For Garnish- 3. Garnish with some chilli flakes, drizzle with
1 tsp Chilli flakes some olive oil and a sprinkle of dried mint
Dried Mint leaves leaves.
Olive oil
1
CARDAMON CAKE
METHOD
INGREDIENTS
1. Pre heat the oven to 180 degrees Celsius or
*All the measurements are
360 Degrees F. Top and bottom rod should be
according to a standard cup of 240
on.
ml*
2. Grease your cake tin with oil / butter & put a
1 & ½ cup chapati flour sieved
parchment paper at the bottom. If you do not
with maida chalni
have a parchment paper, you can also grease
1 cup thick curd / yoghurt (If
the pan and dust it with flour.
using homemade curd, leave it
3. In a large bowl, combine yoghurt and sugar.
to drain in a muslin cloth for
Whisk it until the sugar dissolves.
some time)
4. In a small katori, mix baking powder + baking
¾ cup caster sugar (150 grams)
soda and salt. Add this mixture to the yoghurt
(if using powdered sugar, first
– sugar mix and leave it aside for exactly 3
measure it & then grind it
minutes. You will see small bubbles
** You can use up to 1 cup (200
appearing on the yoghurt.
grams of sugar
5. To this add the cardamom powder. Do not
½ tsp baking soda
mix yet.
1 tsp + ¼ tsp baking powder
6. Add the oil along with the sifted all-purpose
¼ tsp salt
flour and gently fold everything properly.
¼ cup + 2 tbsp cup refined oil
7. Reduce the temperature of your oven to 170
(use any flavorless oil like
degrees C now.
sunflower & canola oil)
8. Pour this batter immediately into the cake tin
½ tsp Cardamom Powder
and bake it in the oven for about 35 to 40
minutes. Can take longer or lesser based on
You can also put cinnamon powder
your oven size, settings.
in this or even chai masala
9. Do not open the oven in between while the
cake is baking.
Baking Tin size – 7-inch circle or
10. After 40 mins, insert the toothpick in the
square (height of minimum 2 inches)
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.
11. Remove the cake from the oven & brush it
with milk (this will soften the crumb) Leave it
open for about 5 minutes.
12. Gently run a knife around the edges and flip
the cake onto a wire rack.
13. Cool the cake covered with a muslin cloth on
a wire rack. This will prevent soggy bottoms.
14. Frost the cake with a sugar glaze or just enjoy
it as it is.
2
CARAMEL POPCORN
METHOD
INGREDIENTS
1. Heat oil in a kadhai and add the corn kernels
¼ cup corn kernels, popped in a
in it. Keep it on medium flame and cover it.
kadhai
Once it is covered, it will start popping. You
½ cup sugar
will be able to hear it. Once it stops, switch off
3 tbsp ghee
the gas and transfer these into a big bowl.
¼ tsp salt
2. For the caramel, heat sugar in a pan on low
A pinch of baking soda
flame. When the sugar is completely melted
1 tbsp oil to cook the popcorn
and golden (Not brown), add ghee to it and
cook it for a minute.
3. 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.
4. Transfer this on a metal tray and make sure
you spread it out so that it does not clump
together. Just be cautious that you do not
burn the sugar.
9
5. You can store this in an airtight container.
TIL GUD MAKHANA
METHOD
INGREDIENTS
1. Roast the makhanas until they are crunchy.
2 Cup Makhana (Roasted)
Let it cool down.
¾ cup Jaggery
2. Heat Jaggery in a Kadhai and add ghee. Cook
1 tbsp Ghee
it until the jaggery caramelizes. Test it in cold
2 tbsp Sesame Seeds
water.
1 tsp Fennel Seeds
3. Add the crushed saunf, cardamom powder,
½ tsp Cardamom Powder
sesame seeds and some desiccated coconut.
A pinch Cardamom
Mix it well and add in the roasted makhanas.
2 tbsp Desiccated Coconut
4. Coat it uniformly the kadhai and transfer on a
tray lined with parchment paper.
5. Let it cool down. Once cooled, store in an air
tight container.
4
THANDAI NANKHATAI
METHOD
INGREDIENTS
FOR THE THANDAI POWDER-
60 grams Ghee
1. Roast the nuts in the OTG until a little
50 grams Sugar
toasted. You can do this prior.
20 grams Almond Flour / Ground
2. Grind the spice using a grinder to make a fine
Almonds
powder.
150 grams Whole wheat flour
3. Chop the almonds using a string chopper
(sieved finely)
until they are semi crushed. Mix in the spices
2 to 3 tbsp Milk
to this mixture and set aside.
For the Thandai powder-
FOR THE NANKHATAI-
75 grams Almonds, freshly
1. Now, blend the ghee together with other
peeled from the pod
ingredients to a sandy grainy texture.
1 teaspoon whole black
2. Mix in thandai powder and the milk. Pulse
peppercorns
once again to form the dough.
2 tablespoon fennel seeds
3. Remove and transfer to a mixing bowl.
2 tablespoon poppy seeds
Combine the dough altogether with your
30 green cardamom pods
hands and roll out on a parchment paper.
1/4 teaspoon saffron strands
The thickness should be around ½ cm.
4. Transfer the rolled out dough onto a tray and
refrigerate for 30 minutes.
5. Remove the dough from the refrigerator and
cut into rounds using a cookie cutter.
6. Transfer the biscuits onto a baking tray (lined
with parchment paper) and bake at 180
degrees C in a pre-heated oven for 15-18
minutes until the edges start getting brown.
7. Remove and cool on a wire rack.
8. Enjoy!
5
MURMURA BARS
METHOD
INGREDIENTS
1. Dry roast puffed rice until crispy & set aside.
3 cup Puffed Rice (Murmura)
2. In a wok, add ghee. Once heated, add jaggery
140 grams Jaggery (Light brown)
and cook on low flame until it melts (18-20
2 tsp ghee
minutes) & stir continuously.
½ cup chopped almonds
3. To check the consistency of jaggery, drop little
jaggery syrup to the bowl of water, it must
become hard immediately, remove and break
it.
4. The jaggery piece must break to pieces
without getting stringy. The broken pieces
must be like candy and brittle not soft. This is
the right consistency.
5. Add roasted puffed rice, almonds and mix
well.
6. Make balls out of it or set on a greased
flattened surface, cut in pieces and leave to
completely cool down.
PARYUSHAN MENU
In case of queries, you can message me on Instagram –@nehadeepakshah

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

This is Samvatsari day and meant to fast. We should all try to fast at least 1 day if not
more.
Some Tips-
Plan the menu ahead for your family.
You can pre-make the nachos, crackers, lavash, boondi, sev and keep it.
All the herbs and dried ingredients should have been dried before Fagan
choumasa.
There are a lot more things that can be made during this time. These are just
some ideas and if you have any queries, feel free to reach out to me over
Instagram.
Try to add a lot of dahi into your diet. It helps to keep the body cool and will also
prevent acidity.
Please spend this time to introspect and bring in positivity into your life and your
surroundings.
Designer : Diya Bhandari
Editor : Rachaita Jalan
Recipes & Photography by : Neha Deepak Shah

Paryushan Cookbook by Neha Deepak Shah 2021

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ABOUT ME

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

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

For More recipes – Follow on Instagram @ nehadeepakshah

Empowering women and farmers of india by creating sustainable livelihoods for

1 Organic is transforming your kitchens to a Healthy Space & an all Natural

For Catalog & Orders -

Your orders will be Contributing to Animal Welfare and creating an impact

CHAATS & APPETIZERS

DIPS & CHUTNEYS

INSTANT JALJEERA MIX

KESAR BADAM SHERBET

ALMOND & MALAI PANEER PAPAD KEBAB

For the Dhungaar- (optional)

ALMOND COCONUT STUFFED RAGDA PATTICE

BHALLA PAPDI CHAAT

TO MAKE THE CHAAT -

MURADABADI DAL CHAAT WITH PAPDIS

FOR THE FILLING-

CHILLI BEAN QUESADILLAS

HARISSA PANEER BHAJIYAS

BARLEY IDLI SKEWERS

NON- FRIED MIXED DAL BHAJIYAS

PINDI CHANA HUMMUS WITH HERBED LAVASH

NACHOS WITH REFRIED BEANS & CREAMY WHITE SAUCE

CREAMY WHITE SAUCE-

GREEN MOONG SOUP

MASALA ROASTED CHICKPEAS

INSTANT PANI PURI MASALA

DRY POHA CHIVDA MIX

FOR FRYING THE NUTS-

FOR THE TEMPERING-

DAL DHOKLI TORTELLINI

HERB & BLACK PEPPER WHITE SAUCE PASTA

MEXICAN RICE WITH YOGURT DIP

MIXED LENTIL FALAFEL WITH WHOLE WHEAT PITA

PAKORA PITA POCKETS

PANEER KALIMIRCH WRAP

PERFECT DOSA BATTER

NON FRIED DAL PAKWAAN

ITALIAN PANEER PARATHA

NO YEAST PITA BREAD

ACHAARI PANEER THEPLA TACOS

TAMARIND RASAM VADA

DESSICATED COCONUT CHUTNEY

AWESOME PEANUT CHUTNEY

MEXICAN PINTO BEAN DIP

HOMEMADE HERB AND CHILLI CREAM CHEESE

DRY MINT CHUTNEY

SPICY PEANUT COCONUT CHUTNEY

TIL GUD MAKHANA

In case of queries, you can message me on Instagram –@nehadeepakshah

Day 8 – Fasting or Ekasana

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