1 litre milk (preferably cow’s milk)
Juice of 1 or 2 lemons


Heat milk in a vessel.
Continuously stir it so that the cream does not set on it.
Put off the flame once it comes to boil.
Add 1/2 cup water.
Slowly pour the lemon juice while stirring continuously.
As soon as the milk begins to curdle and the whey separates, stop adding lemon juice.
Place a thin cotton cloth (muslin) on a strainer and slowly drain the water, collect the paneer in the cloth and press it by keeping some heavy object on it so that the extra water is removed.
After 5-10 minutes you get a cake of paneer.
Store it in a bowl full of water so that the paneer remains soft .
It can be refrigerated and used whenever required.
Cut it into small cubes or grate and enjoy making various dishes out of it 🙂




1 bowl of cream of fresh milk


Collect the cream of fresh milk.
Add a spoon of dahi (curd) and mix well.
Daily add the fresh cream and mix till the bowl is full.
To the cream add 2 spoons of curd mix well and allow it to curdle overnight.
Next day whip it until the butter separates from the whey.
Drain the whey, pour water and drain it repeat it till the water becomes clear.
Remove the water and heat the butter in a non stick pan on medium flame.
Keep stirring till it becomes ghee.
Put off the flame as soon as light pink residue is seen in the pan or else the ghee will become black.
Strain the ghee in a container.


Khara Bhat


1 Cup basmati rice, wash and drain water,keep aside for 15-20 mins
1 Table spoon oil
2 Small potatoes peeled, chopped and deep fried till cooked well on low flame
Salt to taste
Spices: 3 cloves, pinch of shah jeera, 5 kali mirch, 1 badi ilaichi, a fist ful of dagad phool.
Boil the spices till the water becomes coloured brown and strain.


Heat oil in a pan .
Add rice and fry for a minute.
Add the water (boiled spices and strained) and salt to taste.
Cook on low flame. Add hot water if required.
Garnish with deep fried potatoes.
Serve with curd or raita.

Kakdi che Parathe


1 kakadi (cucumber)
2 cups aata
1/2 tsp lal mirch
1/2 tsp haldi
2 tsp oil
2-3spnoonfull of finely chopped hara dhania
Salt to taste
Oil for shallow frying


Mix aata, mirch, haldi, 2 tsp oil, hara dhania and salt thoroughly.
Grate the kakadi and mix it in aata.
Ideally knead the dough without using water, but if required small quantity can be added .
Divide it into balls.
Roll out the ball and smear a little oil, fold into a triangle and roll again to make paratha.
Cook it on both sides,now apply oil on both sides and make crisp parathas.
Serve hot with nimbu ka achar, ghee, dahi, chutney, or any achar.

Stuffed Naan


For Naan cover

1/2 kg Maida (refined flour)
2.5gm Fruit salt (ENO)
Dahi for kneading the flour

For Stuffing

1 boiled and mashed potato
1 cup crumbled paneer
Pinch of haldi
Salt to taste

For garnishing

Finely chopped coriander leaves
1/2 teaspoon mangarel


Mix maida and ENO.
Knead a hard dough adding little dahi at a time.
Allow it to rest for 5-6 hours or more so that it ferments nicely.
Heat oil for frying.
Divide the dough into small parts and make balls.
Mix all the ingredients and make the stuffing.
Make a small bowl shape of the dough and fill a spoonful of stuffing.
Seal properly.
Press the ball, sprinkle coriander and mangarel.
Roll lightly to make a naan.
Cook it on both sides on non-stick tawa.
Apply butter and serve hot.

Dahi Bhat


1 Bowl cooked rice
1 Bowl curd (should not be sour at all)
Salt to taste
1 Hari mirch (green chilli ) chopped
2 Tea spoons finely chopped hara dhania (coriander leaves)
1 Table spoon oil
1/2 Tea spoon rai (mustard seeds)
Pinch of hing
4-5 Curry patta
1 Lal mirch


Take cooked rice in a bowl.
Add curd, salt, hari mirch and mix.
Heat oil and add rai, hing, curry patta and red chilli.
Pour it on the rice.
Add hara dhania and serve with nimbu ka achar.

Aloo ki Kachori


For cover:

2 Cups aata (wheat flour)
Pinch of fruit salt (ENO)1 Table spoon oil
1/2 Tea spoon salt

For filling:

4-5 potatoes(boiled and mashed)
1/2 Inch piece of adrak (ginger)
2 Cloves lahsun (garlic)
2 Hari mirch (green chilli)
1 Tea spoon sabut dhania (coriander seeds)
1 Tea spoon saunf (fennel seeds)
1 Table spoon finely chopped hara dhania (coriander leaves)
Salt to taste
Oil for frying


Add salt, ENO and oil to atta and mix well.
Knead a dough of medium softness.

Coarsely grind adrak, mirchi, lahsun, saunf and sabut dhania.
Add it to mashed potatoes.
Also add salt, hara dhanai and the ground masala.
Mix well.

Divide aata into small balls.
Stuff the filling in these balls.
Seal properly and roll lightly to make kachoris.
Deep fry in hot oil till its golden in colour.

Serve crisp kachoris with green chutney.