Useful storable recipes

Useful  storable recipes 

Atta sevai

Flour 6cups 

Salt 1tsp

Water

Make sevai in sevai maker and dry in sun

Sabudana papad

Sabudana 1 cup

Water 7 cups

Cumin 11/2 tsp

Salt 1tsp

Soak sabudana in 1cup water

Cook in 7cup water 

Spread on wall paper in bangle mold

Dry in sun

Beaded Sabudana papad

Sabudana 1cup

Water 1/3 cup

Salt 1tsp

Food colors (optional)

Soak sabudana overnight 

Grease big metal plate

Place bangles on the plate

Add 1tsp of sabudana to each bangle

Spread the Sabudana 

Remove the bangles and steam

Dry in sun on plastic sheet

Rice papad

Rice 1cup

Water 1cup

Chilli powder 1tsp

Cumin 1tsp

Pepper powder 1/2tsp

Salt 1tsp

Oil

Wash the rice and soak overnight 

Grind the rice in mixie

Add the spices

Steam the papad for 3-4min in oiled lids

Demold the papad

Dry in sun on plastic sheet 

Kurdai

Rice 1glass

Water

Oil 2tsp

Cumin 1tsp

Salt 1tsp

Food colors (optional)

Wash the rice

Add oil to cooker

Add spices

Add rice and cook the rice

Make kurdai in sevai maker

Dry in sun on greased metal tray

Aloo papad

Potatoes 5-6

Cumin 1tsp

Chilli flakes 1tsp

Salt 1tsp

Oil 1tsp

Wash potatoes and boil

Skin the potatoes and grate and mash

Add spices and make small balls 

Keep on big plastic sheet 

Keep plastic sheet on it and press with polpat

Dry in sun

Poha papad

Poha 1bowl

Chilli flakes 1tsp

Cumin 1tsp

Salt 1tsp

Papad khar 1tsp

Water 6bowls

Soak poha in 1bowl of water

Cook poha in 6 bowls of water

Blend with blender

Add spices

Spread on greased plastic sheet with ladel

Dry in sun 

Overturn after 4hrs

Wheat/Urad papad

Wheat Flour/Urad flour 1bowl

Ajwain 1tsp

Cumin 1tsp

Baking powder 1/4tsp

Salt 1 tsp

Dry Mint/kasuri methi 1tsp

Water 1cup

Oil 1tsp

Mix flour with water

Add spices

Transfer to greased tray

Steam for 7min

Knead the dough after adding oil

Make a small ball

Place in between two greased plastic sheets 

Roll with roll pin

Dry in sun on cloth

Sarole

Suji rava 150gm

Maida 150gm

Salt 1tsp

Water

 Red, Green, yellow food color 1pinch

Straw or thick stirrer

Add Suki, Maria and salt

Add water

Knead the dough and make four balls

Mix red food color with water

Spray the solution into the ball

Knead again

Repeat with other colors

Let set for 30min

Knead the color doughs again

Take small ball of each and roll into wire

Roll straw on flour 

Roll on straw full length 

Roll second wire inbetween full length 

Cut from side

Roll the straw and close the ends to form tiny pipes

Remove the sarole with powdered hands

Spread onto powdered tray

Repeat with the remaining dough

Dry in sun for 1 day

Put in sieve and sift

After cooling store in air tight container up-to 1 year

Kobi

Make tiny balls of 4 doughs

Roll  4 roti with roll pin  on base

Dry the rotis for 30min

Cut into kobi sticks with kitchen scissor

Powder and stack

Shred with knife into kobi sticks with pizza cutter 

Dry in sun for 1 day

Alternative 

Make dough wire and close the ends

Pull the dough with fingers and make noodles 

Slice into appropriate length kobi sticks

Aam achaar 

Raw mangoes 1kg

Mustard dal 1/4cup

Jaggery grated/sugar 1/4cup

Salt 150gm  

Fennel 1/4cup

Cumin 2tbsp

Turmeric 2tbsp

Chilli powder 2tbsp

Hing asofeteda 1tsp

Garlic buds 20

Kalongi 2tbsp

Mustard oil 250ml

Methi 1/4cup

Wash the mangoes and wipe and dry

Cut the mangoes into tiny pieces 

Marinate with salt and turmeric 

Transfer into container 

Cover with cloth and tie 

Leave overnight 

Strain water

Dry in sun in tray for 6hrs

Heat oil in pan

Roast fennel, cumin and methi Dana till crispy

Roast mustard

Cool and grind in mixie

Add spices to mangoes pieces

Add cooled oil

Store in airtight container 

After the Jaggery melts salt dissolves and oil

rises to surface the mango pickle is ready

Aamla murabba

Aamla 500gm

Water 2cups

Sugar 11/2cups

Water 11/2cups

Cardamom 4

Wash aamla wipe and dry

Prick with fork/aamla pricker

Boil water in pan

Add aamla

Add fitkari alum

Close lid

Soak for 1hr for aamla to become soft

Squeeze out the water

Dry in sun for 4hrs

To make sugar syrup add sugar and water

And boil and dissolve sugar

Add aamla and cardamom powder 

Cook for 1hr

Cover and Leave overnight 

Store in airtight container up-to 3months

Tomato ketchup 

Tomatoes 1kg

Beet root 1

Onion 1/2 

Garlic buds 3

Ginger 1 small piece 

Sugar 1/2cup

Vinegar 1/4cup

Red chilli 1

Salt to taste 

Add to pan and close lid

Cook for 40min till tomatoes mash

Grind in mixie after cooling 

Strain and pour in glass bottle with funnel 

Store in airtight bottle 

Imli sauce

Tamarind 

Jaggery 

Salt

Vinegar 

Cumin

Mayonnaise 

Mustard powder 

Milk powder 

Lemon

Vinegar

Salt

Oil

Gulkand

Rose petals 

Jaggery/sugar

Cardamom 

Garam masala

Pepper 50gm

Big cardamom 40gm

Cloves 30gm

Cardamom 40gm

Anise star/chakri phool 8

Jaifal big 3

Ajwain 1tbsp

Cumin 50gm

Coriander 11/2tbsp

Tej patta 20

Cinnamon 25gm

Javirtri 25gm

Pimpli 10

Dagdi Phool 5gm

Fennel 11/2tbsp

Fry till crispy in preheated pan 

Grind in mixie

Store in airtight container 

Tikhat

Chilli

Turmeic

Onions

Garlic

Coconut 

Sesame 

Khas khas

Salt

Chat masala

Aamchur powder 1tbsp

Sunth 1tbsp

Rocksalt 1tbsp

Cumin powder 2tbsp

Herbs Seasoning

Parsley 

Basil

Fenugreek

Hari Chatni

Coconut 

Chilli

Garlic

Ginger

Coriander 

Cumin

Mint

Salt

Lemon

Vinegar

Sugarcane juice 

Air tight dry container 

Fill juice in container 

Put the lid and make airtight after leaving some space

Store for 1 year

Apple cider vinegar 

Apples

Water

Sugar 4 tbsp

Vinegar 4 tsp

Wash apples and cut into small pieces 

Pour the pieces into a jar

Pour sufficient water to cover the pieces 

Add sugar and stir to dissolve 

Add vinegar to ferment and prevent mold formation 

Cover with cloth and tie

Each day open and stir

After no bubbles strain and store

Baking powder 

Baking soda 1/4 cup

Corn starch 1/4 cup

Cream of  tartar 1/2 cup lemon juice or vinegar 

Baking soda alkaline 

Lemon acidic 

Baking soda+lemon 

NaOH + HCl = NaCl + H2O

lollipop 

Sugarcane juice 

Vinegar

Food color 

Tooth pick /stirrer

Custard powder 

Sugar 1cup

Cornflour 4tbsp

Milk powder 4tbsp

Vanilla essence 1tsp

Lemon yellow food color 1/4tsp

Optional

Cocoa powder 1tsp

Strawberry essence 1tsp

Red food color 1/4tsp

Mix all ingredients 

Grind in mixie

Store in air tight container 

Refrigerate 

Milk powder 

Milk full cream 1l

Sugar 1cup

Soya bean powder 2cups

maida 1/2cup

Boil milk in preheated thick bottom pan

Add maida

Cook till thick

Keep stirring to avoid sticking to sides

Spread thin layer in two plates

Dry in sun for 6-7hrs

Overturn the thick layer

Dry in sun 1day

Grind sugar in mixie 

Sift in sieve the sugar powder

Grind the milk solids in mixie 

Sift in sieve the milk powder 

Sift in sieve the soya bean powder

Mix the three powders

Sift in sieve the milk powder 

Store in airtight container 

Refrigerate up-to 2months

Soy flour 

Soya beans 1/2kg

Water

Wash and soak soya beans overnight 

Rub to remove the skin

Bring water to boil

Cook the soya bean for 30min

Strain the water

Mash the beans

Dry in sun for 1day

Grind in mixie 

Store in airtight container 

Protein powder 

Peanuts 25gm

Almonds 25gm

Pumpkin seeds 25gm

Pistachio 25gm

Cashew nuts 25gm

Chia seeds 25gm

Rolled oats 25gm

Soya beans 25gm

Walnuts 25gm

Milk powder 25gm

Roast all nuts one by one

Cool the mixture 

Grind in mixie into fine powder

Add milk powder and blend

Store in airtight container 

Chai masala 

Green cardamom 25gm

Black cardamom 4

Nutmeg 1/2

Cloves 25gm

Cinnamon sticks 50gm

Mace flower 2

Dry ginger 100gm

Saffron 5gm

Roast the for 5min on low flame till crispy 

Pour on plate and cool for 5min

Grind in mixie 

Add powdered saffron 

Sift in sieve

Store in airtight container 

Shengdana chatni

Groundnuts 

Chilli powder 

Cumin

Salt

Roast the groundnuts and cumin

Ground the groundnuts 

Add chilli powder and salt

Kopra chatni

Dry coconut 

Chilli powder 

Khus khus 

Dhaniya

Salt

Slice dry coconut 

Roast the coconut and dhaniya

Roast Khus khus

Ground the coconut 

Add chilli powder and salt

Til chatni

Sesame

Chilli powder 

Black pepper 

Salt

Roast the sesame and pepper 

Ground the sesame

Add chilli powder and salt

Metkut

Channa dal

Methi

Turmeric

Chilli powder 

Dry curry leaves 

Salt

Roast Channa dal

Roast methi 

Roast curry leaves 

Grind in mixie

Add turmeric, chilli powder and salt and mix

Karla chatni

Karla 100gm

Chilli powder 

Salt

Cumin

Roast Karla for 3-4min

Turn off gas

Roast for 1min

Roast cumin

Add chilli powder and salt

Cool the mixture 

Grind in mixie

Thecha

Ginger

Garlic buds

Chilli powder 

Salt

Fry ginger and garlic in oil

Grind in mixie to form paste

Add chilli powder and salt and mix

Kharda

Green chillis

Coriander

Garlic buds

Groundnuts

Cumin

Salt

Roast groundnuts and cumin

Fry chilli's, garlic and coriander

Add salt

Grind in mixie 

Chilli sauce 

Green chillis 100gm

Green fat chillis 100gm

Garlic buds 8 chopped

Ginger 1tbsp chopped

Water 1glass

Salt 2pinch

Ajinomoto 2pinch

White vinegar 4tbsp

Cornflour 2tsp

Wash the chillis and chop

Add to cooker

Add garlic and ginger 

Add water

Add salt

Cook till 2 whistles

Add ajinomoto

Add white vinegar 

Grind in mixie

Make paste of cornflour and water

Pour chilli paste in pan

Add slowly stirring constantly 

Cook till thick 

Cool the sauce

Store in airtight container 

Soya sauce 

Sugar 1/2cup

Salt 1/2tsp

Vinegar 6tsp

Water 2bowls

Pour sugar to pan

Stir constantly 

Cook till melts

Cook till becomes brown

Cook till becomes dark brown 

Add water

Add salt

Cook till thick 

Turn off flame and add vinegar 

Boil the sauce

Cool the sauce

Store in airtight container 

Ghee

Cream 1bowl

Water 1l

Wheat flour 1tbsp

Add cream to mixie

Add water

Whip the cream

Pour in preheated kadhai

Cook till cream melts

Add flour and stir

Cook till ghee forms

Strain the ghee

Cool the ghee

Store in airtight container 

Badishep goli

Fennel/Badishep 2cups

Sugar 1cup

Chuna 

Katha 

Red food color 

Add fennel to bowl 

Add water to chuna 

Sprinkle chuna solution to fennel and mix

Add water to katha 

Sprinkle katha solution to fennel and mix

Add water to red food color

Sprinkle red solution to fennel and mix

Add sugar and mix

Dry in sun

Rice wine 

Rice 5cups

Yeast

Water 3l

Wash rice and cook in electric rice cooker 

Powder the yeast

Spread the cooked rice on plastic sheet 

Sprinkle yeast powder and mix

Pour in  container 

Cover container with blanket

Ferment for 6 days

Pour 2l water

Close lid and leave for 2days

Strain the rice bran

Store in airtight container