Ingredients:
Rice -60 gm
Moong dal / lentil- 60 gm
Potatoes - 100 gm
Cauliflower - 100 gm
Cumin seed - 1 tsp
Green chili sliced -2 pc
Sugar - 10 gm
Salt - to taste
Bay leaf - 2 pc
Turmeric powder - 1 tsp
Red chili powder -1 tsp
Cumin powder -1/2 tsp
Oil for frying - 10 gm (2 tsp)
Sliced green chilies -2
Water -1 liter
Preparation time : 10 minutes
Serving: 4 person

Steps:
- Roast the pulse till light golden.
- Cut the potatoes and cauliflower into big chunks.
- Heat oil in a frying pan.
- Then fry the potatoes and cauliflower, till golden brown.
- In a pan take oil and heat it.
- Add the cumin seed, bay leaf and let it sizzle.
- Add the rice and stir well.
- Add the dal, the rest of the spices, water and close the lid of the pan.
- It is done when the dal (pulse) and rice are completely cooked and have a semi-solid consistency.
- Pour 1 tsp of ghee over the cooked rice and dal and add sliced green chilies and the fried cauliflower and potatoes.
- Serve hot.

Ingredients:
Vegetables- Kumro (Pumpkin), Potato,
 Sweet Potato, Eggplant, Radish, Jhinge (sponge gourd) chopped into pieces.
Panch Phoron (black mustard seed, onion seed, aniseed, fenugreek and cumin seeds) - Half teaspoon.
Salt and sugar to taste
Oil- 2 tablespoon
Fried and finely grounded cumin seeds

Steps:
-Heat the oil in a pan and fry the panch -phoron in low flame.
-Add the vegetables and fry.
-Add salt and sugar and keep frying in medium heat till the vegetables are cooked.
-Add water if necessary.
-Cover and let it simmer.
-Sprinkle cumin powder and remove from heat.

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:
-Potatoes-2
-Salt-to taste
-Turmeric-a pinch
Mustard oil for frying

Steps:
Cut potatoes into 1 inch
stripes after peeling.
Rub in turmeric and salt.
Deep fry till tender or crisp.

Ingredients:
250 gms tomatoes, cut in four
1/4 teaspoon of ginger cut into strips
1/4 teaspoon red chili powder or chopped green chill.
1 tablespoon raisins, soaked and cleaned in water
1/8 teaspoon panch phoron
1 teaspoon mustard oil
Salt and sugar to taste

Steps:
-Heat mustard oil in a pan.
-Add panch phoron to hot oil and fry till spluttering stops.
-Add chopped tomatoes. Stir well.
-Add salt, cover and simmer 10 minutes.
-Remove cover. Add ginger strips, chopped chili and raisins.
-Add 2-3 tablespoons sugar and a cup of water.
-Continue simmering until tomato chutney thickens and is cooked. Serve cold.