Menu for the day

Please click on the menus mentioned below to read the detailed recipes.

Morning Beverage Bel Sharbet
Breakfast Veggie Burger
Lunch Jeera Rice
Kaali Dal Makhni
Evening Beverage Peppercorn Milk Tea
Snacks Bread Butter
Dinner Chapati
Matar Paneer
Dessert Mango Smoothie

Recipe – Matar Paneer

Matar Paneer

Prep Time: 15 minutes

Cooking Time: 15 Minutes

Serves: 4


  • Matar (green peas): washed, 1 cup
  • Paneer: Cut into ¼ inch square cubes, 1 cup
  • Onion: finely chopped. 1/4th cup (1 Medium sized)
  • Ginger: chopped, 1 teaspoon
  • Green chili: chopped, ½ teaspoon
  • Clove (Laung): 2, roughly crushed
  • Cardamom (Elaichi): 1, roughly crushed
  • Butter or ghee or oil: 1 tablespoon
  • Water: As required
  • Cumin Seeds: ½ Teaspoon
  • Fennel seeds (saunf): 1/2 teaspoon
  • Cashew: 5-6
  • Poppy seeds: 1 Tablespoon
  • White sesame seeds: 1/2 tablespoon
  • Milk cream or milk: ¼ Cup
  • Fresh Coriander leaves: 2 Tablespoon
  • Salt: ½ Tablespoon or to taste
  • Black pepper powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon


  • Roast the paneer cubes in 1/2 tablespoon ghee or butter until light brown and keep aside.
  • Soak poppy seeds, sesame seeds and cashew nuts in ¼ cup of water for 10 minutes and blend it with the soaked water into paste. Keep this cashew paste aside.
  • Blend ginger, green chili, onion and keep aside.
  • Heat 1/2 tablespoon oil in a pan. Add fennel seeds, cumin seeds, cloves and cardamom. After 30 seconds, add ginger, chili, onion paste. Sauté for 2-3 minutes.
  • Add green peas, salt, black pepper powder, garam masala power. Stir well and cover with lid. Cook it for 4-5 minutes or until peas are cooked.
  • Remove the lid and add milk cream and cashew paste. Stir well and cook it for another 3-4 minutes.
  • Add the paneer cubes in the mix. Mix gently and cover it for 2 minutes.
  • Turn off the heat. Add coriander leaves.

Cook’s Note

  • For Jain(no onion, garlic) recipe, do not use onion, other process is same as above.


Recipe – Kaali Dal / Kali dal makhni / Restaurant Style Dal Makhni

Dal MakhniPrep Time: 20 mins

Cook Time: 20 mins

Serves: 4


  • Whole black Urad Dal (whole black lentils): 1 cup
  • Salt: 1 ½ teaspoon or to taste
  • Oil or Ghee: 2 Tablespoon
  • Cumin seeds: ½ Teaspoon
  • Onion: 1 medium sized, chopped
  • Tomato: 2 medium sized, chopped
  • Ginger: finely chopped, 1 teaspoon
  • Garlic: finely chopped, 1 teaspoon
  • Green Chili: finely chopped, 1 teaspoon
  • Clove (laung spice): 1
  • Cardamom (Elaichi): 1
  • Turmeric powder: 1 teaspoon
  • Red Chili Powder: 1 Teaspoon
  • Garam masala: 1 teaspoon
  • Asafoetida (Hing): 1 pinch
  • Curry Leaves: 4-5
  • Red Dried Chili: 1 or 2
  • Coriander leaves: finely chopped, 1 tablespoon
  • Water: 4 ½ cup or as required
  • Fresh milk cream / curd: ¼ cup
  • Butter: ½ tablespoon


  • Wash the black urad dal 2-3 times. Soak it in water for 2 hours.
  • Pressure cooker the dals with water, turmeric, salt and ½ tablespoon of oil. 3 whistles are good in high flame.
  • Heat ½ tablespoons of oil or ghee in a frying pan. Add cumin seeds and when they change color add dried red chili, curry leaves, clove and cardamom. Stir.
  • Add onion, garlic and ginger. Sauté until onions are golden brown. Add Tomatoes, green chili, red chili powder, garam masala powder. Sauté until tomatoes are cooked.
  • Turn off the heat. Let it cool for 5 minutes. Grind it using little water to smooth paste.
  • Heat 1 tablespoon oil in the same pan. Add cumin seeds and hing. after 30 seconds, add the grinded paste.
  • Add dal on top of the paste.
  • Add milk cream, stir and cover the pan for 2-3 minutes.
  • Turn of the heat.
  • Garnish with coriander leaves and place a dollop butter on top. Serve hot.

Cook’s Note

  • Instead of black urad dal, you may use black masoor dal.


Recipe: Veggie Patty Burger


Prep Time: 20 Minutes

Cook Time: 40 Minutes

Serves: 6


For the Veggie Pattie:

  • Potato: 1 medium sized
  • Carrots: 1 medium sized
  • Beetroot (Beet): 1 medium sized
  • Green Peas: 1 tablespoon
  • Green beans: 5-6
  • Sweet corn kernels: 1 tablespoon
  • Onion: 1 medium sized, finely chopped
  • Ginger green chili, finely chopped or paste: 1 Teaspoon
  • Chat masala or garam masala: 1 teaspoon
  • Salt: ½ tablespoon or to taste
  • Lemon juice: a few drops
  • Corn flour: ½ Cup
  • Water: 1 cup
  • Oil: 1 tablespoon for tempering and as needed to fry the cutlets
  • Cumin seeds: ½ Teaspoon
  • Bread Crumbs: ¼ Cup

Other ingredients:

  • Burger Bread Buns: 6
  • Butter: 1 tablespoon
  • Sliced Cheese: 6
  • Tomato sauce: 3 Tablespoon
  • Onion: 1 medium sized
  • Tomato: 1 medium sized
  • Green bell pepper (capsicum): 1 medium sized
  • Black Salt: ¼ teaspoon or to taste
  • Black pepper powder (kali mirch): 1/2 Teaspoon
  • Chat Masala Powder: 1/2 Teaspoon
  • Butter: As required to toast the sandwich
  • Mayonnaise: 3 tablespoons
  • Lettuce salad leaves: 6 pieces, little bigger than the burger size


For the veggie patty:

  • Finely chop potato, beet, carrot and beans. Boil with green peas and water. Drain water and mash it using a masher or hand.
  • Boil sweet corn separately. Drain water.
  • Mix corn flour and water in a bowl and make a smooth batter. Keep it aside.
  • Take bread crumbs in a plate.
  • Heat oil in a pan and add cumin seeds. When it changes color, sauté onion, ginger, chili.
  • Add the mashed potato, beet, carrot, peas, beans and boiled sweet corn and mix well.
  • Add salt, chat masala, lemon juice and mix well.
  • Fry the mix till it is completely dry and the raw smell of beet and carrot is gone.
  • Turn off the heat and let it cool.
  • Divide the Mix into 6 equal portions. Roll them into balls. Press each ball to make a thick circle same size as the burger bread bun size.
  • Now, dip the prepared cutlet into the corn flour mix and then drop it gently into bread crumbs. Cutlet should be well coated with bread crumbs on both the sides.
  • Deep fry in a pan or shallow fry the cutlets on a tawa.

For the burger dressing:

  • Cut the onion, tomato, green bell pepper into thin circles.

For the Burger assembling:

  • Divide each burger bun into 2 halves and roast both sides of each halves on a tawa using butter until light brown.
  • Take one half of the bun, spread ½ tablespoon tomato sauce.
  • Place a veggie patty on top of it.
  • Place a lettuce leaf piece and 1 circle of each onion, tomato and bell pepper.
  • Sprinkle some black salt, black pepper powder and chat masala.
  • Dip 1 cheese slice in warm water and immediately take out. Place this on top.
  • Take another half of the bun, spread little mayonnaise and cover the top of the other slice.
  • Likewise make all the 6 burgers and serve.

 Cook’s Note:

  • You may use only potato in the veggie patty.


Recipe – Bel ka Sherbet / Wood Apple Juice

Bel Sharbet

Prep time: 15 minutes

Serves: 2


  • Bel fal (wood apple fruit): 1
  • Chilled Water: 2 cups
  • Lemon Juice: 1 teaspoon
  • Salt: 1/4 teaspoon or as required
  • Sugar: 1 teaspoon
  • Cumin Powder (bhuna jeera powder): ½ teaspoon
  • Ice cubes


  • Break the fruit into 2 halves.
  • Scoop out the jelly pulp in a big bowl.
  • Add chilled water and leave it soaked for 1 hour.
  • Mash the pulp using hand or a masher.
  • Sieve the liquid using a strainer.
  • Add salt, sugar, cumin powder and lemon juice and stir well.
  • Serve over ice cubes in 2 glasses.

Recipe – Sabudana Upma / Sago Upma

Aviary Photo_131496390756749159

Prep Time: Minimum 4-5 hours

Cook Time: 20 minutes

Serves: 2


  • Sago (Sabudana): 1 cup
  • Potato: 1 medium sized
  • Ginger: 1/2 teaspoon, crushed or paste
  • Green chili: 1/2 teaspoon, crushed or paste
  • Cumin Seeds: 1/2 Teaspoon
  • Curry Leaves: 4-5
  • Upvas Salt or rock salt (sendha namak): 1/2 Tablespoon
  • Peanut: 1/4 Cup
  • Black Pepper Powder: 1/2 Teaspoon
  • lemon Juice: A few drops
  • Fresh Coriander Leaves: 1 Tablespoon
  • Water: 1/2 Cup
  • Oil / ghee: 1 tablespoon


  • Soak Sabudana for minimum 4 hours or till it becomes soft.
  • Boil the potato, peel and mash. Keep aside.
  • Dry roast the peanuts and grind coarsely.
  • Heat oil in a pan, add cumin seeds and when it changes color, add curry leaves, ginger and chili. Stir for 30 seconds.
  • Add sabudana, potato, peanut, salt, black pepper powder and mix it well.
  • Add water, mix well and cover the pan with a lid for 6-7 minutes. Let it cook in medium heat.
  • Remove the cover and cook till water is absorbed.
  • Turn off the heat. Add coriander leaves and lemon juice.
  • Serve hot.

Cook’s Note:

  • If you want to make dry upma, use 3 tablespoons of oil and do not add water.
  • You may use normal salt while preparing this other than fasting days.


Recipe – Khatta Mitha Karela / Bitter Gourd


Prep Time: 5 minutes

Cook time: 30 minutes

Serves: 4


  • Karela (Bitter Gourd): 4 medium sized
  • Mustard Oil: ½ tablespoon
  • Salt: 1 teaspoon or to taste
  • Cumin seeds: 1/2 Teaspoon
  • Turmeric powder: 1/2 teaspoon
  • Coriander Powder: ½ Teaspoon
  • Red chili powder: 1/4 teaspoon
  • Garam Masala Powder: ¼ teaspoon
  • Tamarind paste: 1 tablespoon
  • Jaggery (gud): 1 tablespoon


  • Trim the karelas and cut into thin circular pieces.
  • Wash them in water and drain the water.
  • Add salt and turmeric powder and leave this in a bowl for 15-20 minutes.
  • Heat oil in a pan, add cumin seeds. When it changes color, add Karela pieces with salt and turmeric. Stir and cover for 6-7 minutes in medium heat. Karelas should be almost (90%) cooked.
  • Add tamarind paste, jaggery, coriander powder, garam masala powder and red chili powder and cook for 7-8 minutes in low heat. Stir occasionally.
  • Serve.

Recipe – Besan Bhindi

Aviary Photo_131572386762452510Prep Time: 5 minutes

Cook time: 15 minutes

Serves: 4


  • Okra / Ladyfinger/ Bhindi: Chopped, 2 cups
  • Besan (Gram flour): 1/2 cup
  • Salt: 2 teaspoon or to taste
  • Oil: 1 tablespoon
  • Cumin seeds: 1/2 Teaspoon
  • Turmeric powder: 1/2 teaspoon
  • Cumin powder: ¼ teaspoon
  • Coriander Powder: ½ Teaspoon
  • Red chili powder: 1/4 teaspoon
  • Garam Masala Powder: ¼ teaspoon


  • Dry roast the besan and keep it aside.
  • Clean the bhindis first using a wet napkin and then a dry napkin. Trim the edges of each bhindi and cut into small pieces.
  • Heat oil in a pan, add cumin seeds. When it changes color, add bhindi pieces, salt and turmeric. Stir and cover for 4-5 minutes in medium heat. Bhindis should be almost (80%) cooked.
  • Add gram flour, coriander powder, cumin powder, garam masala powder and red chili powder and cook for 7-8 minutes in low heat. Stir occasionally.
  • Serve.


Recipe – Thandai


Prep Time: 25 Minutes

Cook Time: 35 Minutes

Serves: 4


  • Milk: 4 cups
  • Sugar: ¾ cup
  • Almonds: 15, soaked for 4-5 hours and peeled
  • Cashew: 12
  • Pista: 15
  • Melon seeds: 1 tablespoon
  • Cardamom powder: 2 teaspoons
  • Poppy seeds: 1 tablespoon
  • Rose petals: 6-7
  • Black peppercorns: 5-6
  • Saffron: 7-8 strands
  • Water: ¼ cup


  • Bring the milk to boil, add sugar and simmer till it melts. Turn off the heat. Add saffron strands, cardamom powder and rose petals. Let it cool completely. Transfer the milk to a jug and refrigerate for minimum 1 hour.
  • Soak cashew, peeled almonds, pista, melon seeds, poppy seeds and black peppercorns in 1/4 cup water and leave it for 1 hour.
  • Grind these soaked ingredients with the soaked water to a very smooth paste.
  • While serving, add 2 tablespoons of these Thandai paste and fill the glass with chilled milk. Stir well and serve.

Recipe – Steamed Cabbage Dumplings / Gujrati Cabbage Muthiya / Cabbage Muthia


Prep Time: 40 minutes

Cook Time: 35 minutes

Serves: 4


For the dough:

  • Gram Flour (Besan): ¾ Cup
  • Semolina (rava / sooji); ¼ cup
  • Cabbage: finely shredded, 3 cups
  • Salt: 1 ½ Teaspoon or to taste
  • Baking soda: ¼ teaspoon
  • Ginger: ½ teaspoon paste or crushed
  • Green chili: ½ teaspoon paste or crushed
  • Red chili powder: ¼ Teaspoon
  • Turmeric Powder: ¼ Teaspoon
  • Garam masala powder: ¼ Teaspoon
  • Aamchur powder: ¼ Teaspoon
  • Cumin powder: ¼ Teaspoon
  • Milk Cream: 1 tablespoon
  • Water: As required
  • Oil: 1 Tablespoon

For tempering

  • Oil: 1 tablespoon
  • Curry leaves: 6-8
  • Dried red chili: 1
  • Mustard Seeds: 1 Teaspoon
  • Green chilies: 3-4, cut each, length-wise in to 2 pieces


  • Mix all the dough ingredients. Knead a stiff dough. If required then only use water for kneading.
  • Roll the dough to 1-inch diameter and 5-6 inch lengthy solid cylinders as many you can make. Grease using 1 tablespoon oil.
  • Steam in high flame for 30 minutes. Flip the sides after 15 minutes using a tong or spatula.
  • Take out the cylinders and let it cool for 30 minutes.
  • Cut each cylinder vertically into 2 pieces and then horizontally 5-6 Pieces.
  • To prepare the tempering, heat oil in a pan, add curry leaves and mustard seeds. Once the seeds are cracked, add chilis. Stir. When chilies are fried, add the steamed cabbage pieces and cook for 2-3 minutes.
  • Serve.

Cook’s Note:

  • After steaming the cylinders, you may cut them into ½ inch thick circles and deep fry or shallow fry.