Ingredients:

1 green chilli slit

salt to taste

1/2 bunch fenugreek leaves (methi)

3 baby brinjals

1 tsp cumin seeds

oil for frying

1 pinch sugar

How to make Baigan Methi :

•    Cut brinjal into cubes.
•    Wash methi leaves thoroughly,
•    Cut roughly and keep aside.
•    Heat up oil in a kadhai.
•    Deep fry the brinjal pieces and set aside.
•    Heat up 1 tblsp oil in a pan.
•    Mix in cumin seeds and slit green chilli.
•    Once the cumin seeds begin to crackle,
•    Mix in the washed methi leaves.
•    Cover and stir fry for a while.
•    Mix in salt and a pinch of sugar and stir fry till done.
•    Mix in the fried brinjal and stir fry for another 2 minutes.
•    Serve hot.

Ingredients:

4 medium potatoes (cubed)

1/2 tsp red chilli powder

1/2 tsp sugar

1/2 tsp turmeric powder

1 1/4 cup green gram split,

(moong dal) roasted

250 gms cauliflower

6 cup water (approx)

salt to taste

6 green chillies

1 1/4 cup rice1 1/4 cups

2 tsp cumin powder

1/2 cup peas

4 tblsp Ghee

2 Bay Leaves

3 Red Chillies Whole

4 Green Cardamoms

6 Cloves

2 Cinnamon 1 inch pieces

How to make Khichuri :

•    Roast moong dal, cut cauliflower florets and slit green chillies.
•    Make a paste of turmeric powder, cumin powder and red chilli powder.
•    Wash rice and drain.
•    Take sufficient water in a big size pot and stir fry dal and rice in it.
•    Check When the rice is half done
•    Mix in masala paste, green chillies and vegetables,
•    Simmer (boil slowly at low temperature) till they are cooked.
•    In the meanwhile dal and rice will also be cooked.
•    Make a flavor by heating ghee mix in red chillies, bay leaves, garam masala
•    Now stir fry for a minute.
•    Stir in the flavor mixture into cooked khichuri.
•    Serve hot with pure ghee on top.

Ingredients:

4 tblsp ghee

2 cup refined flour (maida)

1 tsp salt

1 tblsp sugar

water as required

How to make Khasta Porotha :

•    Melt the ghee.
•    Mix everything flour, sugar, salt.
•    Mix in 2 tblsp of ghee and mix well.
•    Mix in enough water and knead into a soft dough.
•    Divide the dough 3 portions.
•    Roll out each portion into a chappati.
•    Cover with a damp cloth and keep aside.
•    Spread a little ghee on a flat surface.
•    Keep one chappati on it.
•    Apply some ghee to the chappati
•    Now gently pull the edges of the chappati so that it gradually spreads into a thin one.
•    Fold into half and again into half to resemble a triangle.
•    Keep it covered with a damp cloth.
•    Preheat up the oven to 190ºc.
•    Gently pat each triangle to a fairly thin chappati.
•    Keep them at least 10 cm apart on the baking tray.
•    Bake in the oven at 190ºc for about 30 minutes.
•    Serve hot with mutton curry.

Ingredients:

1 tblsp red chilli powder

1 tblsp cumin powder

1/2 tsp garam masala whole

500 gms potatoes

2 tblsp ghee

2 tblsp ghee

1 tsp turmeric powder

1 kg cauliflower

2 tblsp coriander powder

4 medium tomatoes

2 medium onions

2 bay leaves

oil to deep fry

4 tblsp mustard oil

How to make Aloo Phulkobir Dalnae :

•    Take off and cut the potatoes into quarters,
•    Cut the cauliflower into medium sized florets,
•    Cut tomatoes into quarters.
•    Take off and cut the onions.
•    Heat up oil in a pot and when very hot fry the potatoes lightly and drain.
•    Then fry the florets of cauliflower till they turn a little brown.
•    Remove and keep it aside.
•    Take off the oil.
•    In the same pot heat up ghee and mix in the bay leaves
•    And then the whole garam masala and stir fry for 30 seconds.
•    Mix in cut onion and fry till golden in colour.
•    Mix in the masala powders and stir fry for a minute,
•    See that the masala does not stick to the bottom.
•    Mix in a tblsp of water if necessary.
•    Mix in the potatoes, cauliflower and the tomatoes.
•    Stir fry for a while.
•    Mix in a cup of water, cover and stir fry over medium heat.
•    Stir from time to time.
•    Take off from heat up when the vegetables are cooked and nearly dry.

Ingredients:

1 cup water

2 -3 drops lemon colour

1/4 tsp green cardamom powder

a few strands saffron

250 gms cottage cheese (paneer)

2 tblsp refined flour (maida)

100 gms condensed milk (unsweetened)

1 cup sugar

How to make Cholar Dal :

•    Melt sugar in water and heat up to make a thin syrup.
•    Knead paneer with flour and shape into oval shaped,
•    Mix in them to the sugar syrup and boil for eight minutes.
•    Take off from heat up and mix in lemon color to the syrup.
•    Cool for a while and take off the chum-chums from the syrup.
•    Mix in saffron and cardamom powder to sugarless, creamy, condensed milk.
•    Spread this on each piece and serve.

Ingredients:

1 tblsp ghee

4 -6 green chillies slit

1 tsp garam masala powder

1 tblsp coriander powder

3 bay leaves

1/4 coconut

1 tsp red chilli powder

1 tsp turmeric powder

2 – 4 tsp sugar

250 gms bengal gram divide (chana dal)

1 tblsp cumin powder

salt to taste

1 tblsp raisins

How to make Cholar Dal :

•    Wash the dal and boil with 4 cup of water.
•    Mix in turmeric, cumin, garam masala, and slit green chillies.
•    Mix in salt and sugar to taste.
•    Mix well and stir fry till the time the dal is soft and thick.
•    Heat up ghee in a kadhai.
•    Mix in bay leaves and garam masala.
•    When it stops spluttering mix in it to the dal.
•    Mix thoroughly.
•    Cut the coconut into small dices and fry in ghee till light brown.
•    Mix in this to the dal and stir.
•    Serve hot along with luchi.

Ingredients:

1 coconut

raisins for decorate

1/2 cup milk solids (khoya / mawa)

1/4 cup condensed milk

1/2 tsp green cardamom powder

3 tblsp milk powder

1/2 cup sugar

How to make Narkol Nadu :

•    Grate coconut and grind without water.
•    Knead khoya well.
•    Make peas sized balls.
•    Keep aside.
•    Stir fry the ground coconut in kadhai over high flame heat,
•    Mix in sugar and the condensed milk.
•    Stir well.
•    When the mixture dries little mix in the milk powder and green cardamom powder.
•    Keep stirring continuously.
•    When it starts to leave sides of the kadhai,
•    Take off from heat, let it cool a little.
•    Divide into marble sized pieces,
•    Put one khoya ball in each.
•    Roll in to smooth balls.
•    Decorate each with a raisin.

Ingredients:

1 tblsp ghee

250 gms cubed cottage cheese (paneer)

1 medium cubed potatoes

oil for frying

1/4 tsp turmeric powder

1 tsp ginger paste

2 – 3 green chillies

salt to taste

1 1/2 tsp cumin seed paste

1/2 cup milk

1/2 tsp cumin seeds

1/2 tsp sugar

1/2 tsp garam masala powder

1 cup water

How to make Chanar Dalna :

•    Heat up oil
•    Then fry the potatoes lightly
•    And keep aside.
•    Fry the paneer in the same oil and put it in warm water.
•    Heat up the ghee in a vessel,
•    Mix in the cumin seeds and let it splutter.
•    Mix in the cumin paste mixed with a little water, ginger juice and turmeric powder.
•    Stir fry for 2 minutes.
•    Mix in the potatoes, green chillies, garam masala powder, sugar and salt
•    Cover and stir fry till the potatoes are tender.
•    Take off the paneer from the water and mix in to the potatoes.
•    Mix in milk and the remaining water
•    Allow it to simmer (boil slowly at low temperature) for another 2 to 3 minutes.
•    Serve hot with rice or indian roti.

Ingredients:

1 tsp green cardamom power

500 gms refined flour (maida)

250 gms cottage cheese (paneer/chana)

ghee for frying

2 cup sugar

How to make Chanar Bara :

•    Mash paneer well.
•    Mix one tblsp of ghee with the flour.
•    Mix milk a little at a time.
•    There should be no lumps.
•    The batter should be rather thin.
•    Now, mix in the mashed paneer.
•    This will thicken the batter.
•    Lastly, mix in the powdered cardamom.
•    The batter, must be of medium thick consistency so that it can easily be dropped from a spoon.
•    Make syrup of one string consistency with the sugar and 11/2 cup of water.
•    Heat up ghee in a kadhai.
•    Drop spoonfuls of batter and fry till golden.
•    Soak in the syrup for at least two hours.

Ingredients:

1 tsp mustard powder

1/4 kg sugar (powdered)

1 tblsp red chilli powder

100 gm mustard oil

1 tsp ginger paste

1/2 kg raw mangoes (peeld and cut finely)

salt to taste

How to make Mishti Amer Achar :

•    Mix the salt, sugar and mangoes
•    And leave it in the sun for a couple of days or till the mangoes are tender.
•    After sun drying the mangoes mix in the ginger paste, tamarind pulp, chilli powder, mustard powder and oil
•    And stir fry on low heat up till it reaches a one-thread consistency.
•    Take off from heat.
•    Cool and store.