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Try traditional Indian food

Thursday, December 27, 2018

Familiar food does not have to be boring; it is delicious, nutritious and a treat for the taste-buds. Here are some recipes, courtesy The Culture House

Last week, a new destination opened up opposite Bharati Vidya Bhavan at Girgaum Chowpatty, for those who like traditional Indian food served in innovative and inventive ways. The Culture House, as the restaurant is named, has an extensive, all-veg menu that makes forgotten grains such as jowar and bajri appealing to all ages, complete with dishes such as Khichu Khausuey, Bhakri Pizza and Nachos Paratha. The Trizen Hospitality Pvt. Ltd venture is the brainchild of four partners, Jayesh Vora, Kaushik Mehta, Divyesh Thakkar and Samir Gandhi.

We asked them for some recipes that you can try at home, but the restaurant is well worth a visit too.

Ras ranjan aloo puri

Ras Ranjan Aloo

4 boiled potatoes

1 tomato

½ tsp. garlic

½ tsp. ginger

1 sp green chilli

1 tsp. haldi powder

1 tsp. garam masala

2 tbsp. ghee

A pinch hing

1 tsp. cumin 

1 tsp. coriandar

2 tbsp. curd

1 tsp red chilly powder

Salt to taste


2 cups wheat flour

1 tsp. salt

2 tsp oil

1 tsp red chilli powder



1 cup curd

½ cup sugar

¼ tsp. cardamom powder

Pinch of saffron


Cut potatoes into squares and fry in a pan on a slow flame, with ghee, cumin, garlic and onion until lightly browned. In a separate bowl, put in the tomatoes, all the spices and curd; cook for three minutes. Add the potato to this mixture with water; cook for five minutes. Serve with hot puri and sweet shrikhand.

Surti locho

250gm chana dal

1 cup poha

3 tsp. oil

2 tsp. ginger chilli paste

A pinch hing

¼ tsp. turmeric

¼ tsp Black pepper powder

¼ tsp red chilli powder

½ tsp. salt

1 sachet ENO


Soak chana dal for four to five hours. Grind it with poha to a smooth paste in the mixer. Add the chilli and all masalas; mix well. Put it in a steamer for 12 to 15 minutes to cook. Serve with green chutney, onion and methi masala and oil. (For methi masala, you need 1 cup methi seeds, ½ cup yellow mustard seeds. Dry roast them together. When cool, mix chilli powder, two tsp. oil, salt, ¼ tsp coriander powder and chaat masala and leave aside for a few hours.)

Stuff Dal Bati and Churma

For bati

2 cup wheat flour/atta

¼ tsp. salt

¼ cup ghee

Water to knead

For stuffing

1 cup potato

¼ tsp. salt

2 tsp. garlic

2 tsp. fresh coriander

1 tsp. ghee

1 tsp chaat masala

red chilli powder to taste

For churma

2 tbsp. ghee

3 tbsp. powdered sugar

2 tbsp. almonds chopped

¼ tsp. cardamom powder

For dal

½ cup urad dal

¼ cup masoor dal

¼ cup chana dal

4 cup water

3 tsp. ghee

1 tsp cumin

A pinch hing

1 onion

1 tomato

1 tsp. ginger garlic paste

¼ tsp. turmeric

½ tsp. Kashmiri red chilli powder

¼ tsp. garam masala

1tsp. salt,

1 cup water

2 tsp. coriander fresh


In a large bowl take two cups wheat flour, ¼ tsp. salt and ¼ cup ghee. Mix well, making sure the dough is moist. Now add water and knead the dough.For stuffing, mix boiled potato and other ingredients. Stuff the batis with this mixture, and place these balls in an appe pan to cook. Cover and cook on low flame for 30 minutes on all sides. Dip the bati in ghee to make it softer. Enjoy dal bati churma with garlic chutney.

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