Ingredients:
500gms Flour
2 tbl spoon refined oil
salt according to taste
warm water to knead the flour
1 tablespoon plain yogurt
oil to fry
 

Steps:
- Sieve flour and salt together
- Mix oil and dahi.
- Add water and form into a dough.
- Knead dough until soft and pliable.
- Divide into eight equal parts.
- On a floured board, roll one dough into a large round.
- Then smear a little oil and fold it first into half, then into quarter.
- Now roll it again symmetrically on all sides, into an eight inch porota.
- Heat oil in a flat pan.
-Fry porota in gently simmering oil until lightly browned on both sides.
- Drain well before serving.

Ingredients:
Cabbage- 500gms, sliced
Potatoes- 2, cut in small cubes
Oil- 1/2 tablespoon
Turmeric paste- 1 tablespoon
Chilli paste- 1 teaspoon
Cummin paste- 1 and one fourth tablespoon
Coriander paste- 1 tablespoon
Ginger paste- 1 teaspoon
Ghee- 1 tablespoon
Bay leaves- 2
Garam masala- to taste
Salt- to taste
Sugar- to taste

Steps:
- Fry the cubed potatoes in hot oil until light brown
- Remove from oil and keep it aside
-To the hot oil in the pan add the sliced cabbage and sprinkle salt
- Stir and cover the pan
- Cook for 5 min.
- Remove cover and to the water given out by the cabbage add the masala pastes.
- Stir and fry until masalas are well blended with the cabbage.
- Add 1/4 cup of water to cook the potatoes.
- Add a sliced tomato and fry
- Add salt and sugar to taste
- Simmer over medium until the potatoes are cooked and there is almost no gravy left.
- In a frying pan heat a tablespoon of ghee
- Add the bay leaves and garam masala.
- Stir and pour it on the cooked BandhaKopi.

Ingredients:
250 gms of mung dal.
10 small whole pearl onions.
4 slit green chillis.
1/2 cup milk.
1-2 teaspoons of sugar.
salt to taste.
1tablespoon of ghee.
4 bay leaves.
1/2 teaspoon whole cumin seeds.

Steps:
-Fry the dry mung dal in a pan over medium heat until delicately brown.
-Wash and put mung dal to boil.
-After 10 mins add the onions, green chillis and salt.
-Simmer until dal is cooked.-In a separate pan, heat ghee and fry the bay leaves and cumin seeds for a few minutes.
-Pour the dal and simmer for 5 minutes.
-Add 1/2 cup of milk and sugar.
-Remove from fire.

Ingredients:
1 eggplant
1 cup besan or chick-pea flour.
1 teaspoon oil.
water to make besan paste.
1/2 teaspoon posto (poppy seeds).
1/2 teaspoon chili powder.
salt to taste.
oil for deep frying.
a pinch of baking soda (optional).

Steps:
-Pour besan in a large bowl and add 1 teaspoon oil.
-Mix thoroughly. Add water and make batter with a relatively thick consistency.
-Add the posto, and chili powder and salt and whip batter well.
-Set aside for 1/2an hour.
-Cut the brinjal into rounds and then slice them into half.
-Dip the pieces in the batter and deep fry them.
-remove them until rich brown and drain extra oil on absorbed paper and serve.

Ingredients:
Smolina-50gms
Flour- 240gms
Water as required
Large black Cardamom seeds-
 3 or 4
Oil for frying
Sugar-250gms
Water-500ml

Steps:
-Whisk together, the flour and semolina adding enough water to make a thick batter.
-Add the cardamom seeds, a pinch of salt and sugar and stir well.
-Heat oil in a small pan.
-Deep fry one spoonful of batter at a time into mildly simmering oil.
-The batter spreads to make malpuas of 5 inch diameter.
-Soak in prepared syrup.
-Remove from syrup to serve.