• Ingredients:

• Cauliflower - 1

• Besan - 1cup

• Oil-1 teaspoon

• Water

• Posto (poppy seeds)- 1/2 teaspoon

• Chili powder-1/2 teaspoon

• Salt to taste

• Oil for deep-frying

• Baking soda (optional)- a pinch

Steps:
1. Cut the cauliflower into medium sized pieces. Boil them so that they become soft on the exterior but remain hard inside.
2. Pour besan in a large bowl and add 1 teaspoon oil. Mix thoroughly.
3. Add water and make batter with a relatively thick consistency.
4. Add the posto, chili powder and salt and whip batter well.
5. Dip the cauliflower pieces in the batter and deep-fry them.

Ingredients:

• Sona Moong Dal GM - 160

• Oil Mustard GM - 20

• Red Chili Whole GM - 2

• Jeera GM - 8

• Turmeric G - M2

• Salt GM - 10

• Sugar GM - 4

• Ghee Pure GM - 20

• Green Chili GM - 8

• Green Peas Frozen GM - 40

Accompaniment:

Laccha Pyaz GM - 200
Acchar GM - 40
Papad GM - 100

Steps:

1. Broil the moong dal over low fire in a kadhai till it browns, remove and wash.
2. Add water, turmeric and salt and boil till the dal is cooked and soft but not mashed.
3. Add slit green chili and sugar, stir.
4. Heat the mustard oil, smoke and cool, temper red chili whole and cumin seeds, add green peas and cook till the peas are done.
5. Finish with ghee.

• 100 gms all purpose flour
• 4 small green chilies
• Salt to taste
• 2 tbsps aniseeds
• 3 tbsps ghee
• ¼ tsp asafetida
• ¼ kg peas, shelled
• 1-inch piece ginger
• Oil for deep frying

1. Add 2 tbsps ghee and add a pinch of salt in the flour and mix it well and add little water at a time and knead to a soft dough.
2. Grind the peas, ginger, chilies and aniseeds to a fine paste.
3. Fry the asafetida till light brown. Add the peas paste and salt. Fry well till the paste is cooked. Remove from the fire and let it cool. Divide the dough into 8 balls. Press each ball in the center and fill it with the pea mixture.
4. Close the opening well and flatten. Roll out as for puris. Deep fry in hot oil on slow fire till golden brown. Drain excess oil and remove from oil. Serve hot with Cholar Dal.

• Yellow split grams: 200 gms.
• Bay leaf: 2/3 nos
• Cloves: 2 nos.
• Green cardamom: 2 nos.
• Cinnamon: 1"
• Cumin seeds: 1/2tsp.
• Ghee: 2tbsp.
• Green chili: 2.
• Turmeric powder: 1/2tsp.
• Chopped & fried coconut: 2tbsp.
• Sugar: 1 tsp.
• Salt to taste.

1. Boil chana (gram) dal with turmeric powder and garam masala till dal is soft.
2. Heat ghee in a pan, add bay leaf, cumin seeds and green chilies.
3. Add water and put in the boiled dal and water.
4. Add salt, sugar, and ghee boil for 2 minutes. Garnish with coconut.

• Mixed vegetables : 2 cups
• Ground turmeric : 1/2 tsp
• Cooking oil: 4 tsp
• Salt to taste
• Panchphoran : 1 tsp

1. Any of the following vegetables can be used for this: Cauliflower, cabbage, bean, lau, sweet pumpkin, chichinga, Jhinga, green papaya, radish, potato etc.

2. Wash, either peel or scrape vegetables if needed. Shred or cut vegetables into thin slices.

3. In a hot frying pan, sauté 1 teaspoon panchforan in oil, when it starts to crackle add vegetables (add firmest vegetables first and partially cook and after that the next one ), turmeric and salt.

4. Stir, cook over a moderate heat for three minutes, then over a low heat until soft. Stir occasionally, don't add water.

• Best quality ghee
• Garam masala
• Cottage cheese/chhana
• Diced potato
• Bay leaf
• Green chili
• Pieces of cumin
• Ginger paste
• Roasted cumin powder
• Salt
• Sugar
• Turmeric

1. Heat ghee adding garam masala, bay leaf, green chili and pieces of cumin to it.
2. Add potatoes and stir fry for some time.
3. Add ginger paste, turmeric and salt cook well. Add chili.
4. Now add the square shaped chhana and a small amount of water. Keep it to boil till the potatoes get softened.
5. Before removing from heat add sugar according to taste.

• Potato
• Green Jackfruit or parwal
• Paniphal
• Asafetida
• Cumin
• Bay leaf
• Dried Red chili
• Green chili paste
• Ginger 
• Turmeric 
• Tomato
• Salt
• Ghee
• Garam masala

1. Stir fry the vegetables and keep aside.
2. Heat oil adding asafetida, cumin, dried red chili and bay leaf.
3. Cook ginger paste, green chili paste, turmeric, tomato and a pinch of sugar in the masala.
4. Add salt and a small amount of water. When the preparation starts boiling add the fried vegetables.
5. Cook well so the gravy becomes thick.
6. Spread garam masala and ghee before removing from heat.

Ingredients:

• Potato

• Green banana

• Bitter gourd (uttche)

• Brinjal

• Beans/ borboti

• Bori/ sun dried small pulse cakes

• Coconut paste

• Cumin powder

• Ghee

• Sugar

• Ginger paste

• Radhuni (a species of celery seeds)

• Dried red chili

• Mustard paste

• Oil

• Panch phoron

• Salt

• Turmeric

• Milk

• Refined flour (maida)

Steps:

1. Cut all the vegetables into small dices and fry in oil.

2. Boil the fried vegetables in oil.

3. Cover the boiled vegetables with salt and turmeric powder and place in a wok to cook.

4. Add mustard seeds and panch phoron and red chilies. Continue stirring.

5. Add coconut paste, ginger paste, and mustard paste along with radhuni, salt and sugar.

6. Cook for sometime and remove from heat.

7. When cooled add a small amount of milk flour and ghee.

8. Before serving spread panch phoron, cumin and radhuni powder over the preparation.

Ingredients:

• White pumpkin

• Mustard oil

• Mustard seeds

• Dried red chili

• Bori/ sun dried small pulse cakes

• Coconut

• Panch phoron

Steps:

1. Cut pumpkin into small finger like pieces.

2. Heat oil in a wok and sauté dried red chili and panch phoron in it.

3. Add the vegetable and salt and sugar and keep stirring. When water gets dried up remove from fire.

4. Spread grated coconut and fried boris over the preparation and serve.

• Arhar (toor) dal 100 gms

• Sour curd ½ cup

• Chili paste 1 tsp

• Bay leaves 4

• Salt and sugar to taste

• Coconut milk 1 and ½ cup

• Ginger paste 1 tbsp

• Cumin seeds 1 tbsp

• Ghee

1. Pressure cook Ahrar dal till soft
2. Heat ghee in a kadai; add cumin seeds, bay leaf and red chilies.
3. Let it sputter and then add ginger paste, curd, salt and sugar.
4. Saute for sometime and add the dal. Ppour in the coconut milk. Boil for 2 mins.
5. Remove from flame and serve

• 1 1/2 C red lentils

• 3 1/2 C water

• 6 hot chilies, either whole or sliced in 
  quarters

• 1/4 t turmeric, or more to taste

• 1 1/2 t salt

• 4 T ghee, butter or vegetable oil

• 1 C minced onions

• 1 C chopped tomatoes

• 1 T grated fresh ginger
  
  2 T ghee or vegetable oil

• 1 T panch phanon

• 4 dried small red chilies

• 1-3 cloves garlic

1. Rinse lentils well, add water, Serrano chilies, turmeric and salt. Bring carefully to boil and cook over low to medium heat, partially
   covered, for 25 minutes. Cover and cook another 10 minutes. Adjust salt.
2. While lentils are cooking, cook onions in a frying pan in the oil until they are golden brown (approximately 10 minutes), stirring constantly.
   Add tomatoes and ginger and continue cooking until the tomatoes breakdown into a mush (approximately 8 minutes.) Stir constantly and adjust heat to avoid sticking.
3. Scrape out this mush into the lentils and stir it in. Let lentils sit while you make the spiced oil.
4. Add the remaining 2T oil in a pan and heat over medium high heat. When oil is hot add panch phanon and heat until the seeds begin to pop, about 15 seconds. Add red chilies and fry for another 15 seconds, until they turn a little darker. Turn off heat and add the crushed garlic and let sizzle for about 30 seconds. Stir this mixture into the lentil/tomato mixture and serve with rice.

• 500gms enchor or green jackfruit

• 2 potatoes

• 2 tsp coriander paste

• 1 tsp cumin paste

• 1 and half tsp turmeric paste

• 1 tsp chili paste

• 1 tsp garam masala paste or powder

• 2-3 bay leaves

• 1/4 tsp whole cumin seeds

• 3 tsp oil

• 1 tsp ghee

• salt and sugar to taste

1. Cut the jackfruit into small pieces, remove the outer skin, seeds, the fibrous portion retaining only the 'meaty' portion. Peel and cut the potatoes in four lengthwise and then cut across to make 8 pieces.
2. Boil the fruit pieces in a pan of water for 15 mins and drain well.
3. Heat oil in karai and fry the potatoes until light brown. Remove from the pan and keep them aside.
4. Add all the spices pastes, salt and sugar to taste to the pan. Stir well and fry several minutes sprinkling water as necessary. Continue stirring and frying until spices change color.
5. Add one cup water, stir and add the boiled "enchor" and the potatoes. Simmer gently until the potatoes and "enchor" are both cooked and there is a small amount of gravy in the pan.
6. In a separate pan, add the bay leaves and whole cumin seeds to fry in 1 tablespoon of ghee.
7. Stir - until the spices stop spluttering. Pour on to "Enchor Dalna". Stir well. Serve hot with boiled rice.

• Maida : 300 Gms 
• Egg : 2 nos 
• Oil to cook 
• Baking powder: 1 teaspoon 
• Salt to taste 

1. Mix well the flour, baking powder and salt. Rub the flour with 2 tablespoons of oil and add little water at a time and make it into a smooth dough. Divide the dough into 8 balls and and roll them into flat thick rounds.
2. Apply little oil, sprinkle some flour and fold it into semicircle. Again apply some oil and flour and fold it lengthwise.  Roll it, press down and roll out into square of 8 inches by 8 inches. 
3. Brush the surface of the paratha with beaten eggs and turn all four corners towards the center.
4. Heat a girdle and apply oil liberally.  Cook the paratha in it applying oil along the edges. Fry on both the sides till brown patches appear and serve hot with salad and curry.

• Yellow split moong beans:50 gms 

• Turmeric:1/2 tsp

• Green chiles:2 nos seeded & minced

• Salt to taste

• Sugar: 1tsp

• Cumin powder

• Coriander powder

• Vegetable oil

• Ginger paste: 1 tsp

• Ghee: 2 tsp

1. Roast the moong dal for 8 to 10 minutes. The dal will acquire a lighter color & emit a nutty aroma. Be careful that they do not turn a dark brown. Transfer to a bowl & wash if desired.
2. Bring water to a boil & stir in the dal along with the turmeric & whole chilies. Simmer, covered, until the dal is tender, 35 to 45 minutes. While cooking, uncover & stir occasionally. Add salt, sugar, cumin & coriander. Keep warm.
3. Heat oil in a skillet. Add bay leaf  & fry for a few seconds. Add ginger & minced green chilis & fry until the ginger is lightly browned which should be no more than 2 minutes. Stir constantly.
4. Pour into the dal & mix well. Simmer for a further couple of minutes & remove from heat. Add ghee and mix it. Cover & let stand to let the flavors develop. Garnish & serve.

• whole banana flower:1 nos 

• Potato: 1 nos

• Turmeric :1 tsp

• Garam masala:1/2 tsp 

• Green chilies 4 nos

• whole red chilies 4 nos

• Coconut, grated:1 cup

• Oil to cook

• Ginger paste 1 tsp 

• Sugar: 1 tsp 

• Chili powder:1 tsp

• Ghee : 1 tsp

• Salt to taste 

1. Remove the hard stem and hard white at the base from each flower. Cut each bunch very fine. Soak in to water over night with salt and 1/2 tsp turmeric.
2. Peel the potato and cut in to small pieces.
3. Pressure cook the banana flower in 1 cup water for 7 minutes and strain.
4. Heat oil in a pan fry potato a little take out from oil. Add red chili in to that oil after few seconds add ginger paste. When a beautiful aroma comes out add banana flower , potato salt and sugar and cover it. Let it boil. When potato is properly boiled and Ghee garam masala and the grated coconut. Mix well.
5. Serve hot with boiled rice.