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• Tovar washed 100gm
• cup Red Gram (split)
• Masoor dal washed 75 gm
• Ghee 30 gm
• Chopped onion 150 gm
• Ginger garlic paste 2tbsp
• Red pumpkin peeled & diced 100gm
• Brinjal peeled & diced 100 gm
• Potatoes diced 100 gm
• Sweet potatoes diced 50 gm
• Fenugreek leaves chopped/spinach 30 gm
• Coriander leaves chopped 30 gm
• Tomatoes chopped 200gm
• Pepper corn 8 nos
• Green chilli chopped 2-3 nos
• Red chilli powder 1tsp
• Turmeric powder 1/2 tsp
• Cumin powder 1/2 tsp
• Dhania powder 1/2 tsp
• Water 1.5lit
• Tamarind pulp 30 gm

• Garlic 2 pod
• Ginger 60 gm
• Kashmiri dry chilli 6 nos
• Cumin 1tsp
• Coriander 1 tsp
• Cinnamon stick 1stick
• Cardamom 2 nos
• Cloves 3 nos

• Brown onion slices 1 no
• Chopped coriander 10 gm
• Slit green chilli 2no

• Heat 50 gm ghee in cooker, add chopped onions and saute.
• Add ginger and garlic paste saute over slow heat for 2 minutes.
• Then add both dals and vegetables dices, cook for 10 minute,
• Also add salt, turmeric, red chilli powder, green chilli, peppercorn and cook for 2-3 minutes.
• Add around 1 1/2 litre of water and pressure-cook till one whistle.
• Then simmer and again cook for 15 min
• Pass the vege tables &dal through straines/blender.
• In a separate pan heat 20gm ghee, and add dhansak paste and stir for 30 seconds.
• Add strained dal and tamarind pulp.
• Cook for 5 min or correct consistency
• Garnish with coriander leaves, slit green chilli and brown sliced onions.
• Serve hot with brown rice & kebabs.

3  bottles milk (1 1/2 litres)
200g sugar (1 cup less 1 desert spoon)
5 tea spoon tukmuri seeds soaked overnight in 1 1/2 cups water
3 table spoon rose syrup or 1/2 tea spoon rose essence or desert spoon rose water
1 heaped table spoon cornflour (optional) vanilla ice cream or cream if desired

 
  - Add sugar to milk and bring it to boil. Lower flames and simmer, uncovered, on very slow fire 50 to 60 minutes.
  - Cool thoroughly.
  - Mix cornflour  with 1 1/2 cups water and cook on low fire till it begins to look transparent. 
    Immediately pour mixture into a colander which should be placed over a pan containing ice and 1 cup water. 
    stir vigrously with a back of a round spoon or ladle till cornflour mixture is seived through. 
    It will fall into the iced water in drops and solidify. After 1/2 hour strain water.
  - To cooled milk add rose syrup (if using rose water or essence add a few drops red food colouring 
    to make pink Falooda) Also add tukmuri seeds and cornflour drops.
  - Chill in refrigerator.
  - Serve chilled glasses and add a desert spoon vanilla icecreamor 1 teaspoon cream per glas of Falooda if desired.
 
    Make 8 glasses.

500gms (8 C) coriander seeds
125gms (1C) cumin seeds
125gms (3 C) grated dried coconut
125gms (1C) sesame seeds
30gms (1/4 C) shah jeera
30gms (1/5 C) cloves
30gms (1/3 C) black cardamom
30gms (about 20) tejpatta
30gms (3/4 C) dagad phool

Using very little oil in a heavy skillet or pan, on medium heat, 
roast all spices separately till well browned. Grind individually. 
Mix till well combined. Pack pressing into glass jars, 
covering with a thin layer of salt on top (only if made in large quantities that need to be stored longer).

• 1 cup rice
• 1 cup urad dal
• 1 cup yellow moong dal
• 3 cups sour buttermilk
• 2 green chillies crushed fine
• 1/4 tsp - ginger grated fine
• 1/2 tsp - soda bicarb
• 2 tbsp - oil
• 2-3 pinches red chilli powder
• 1/2 tbsp - coriander finely chopped
• Salt To Taste

• Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
• The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture.
• Store in airtight container and use as required. Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl.
• Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve soda-bi-carb in the oil. Add to butter.
• Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6“ diam. greased plate.
• Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
• Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
• Cut khaman into squares or diamonds and serve hot with coconut chutney.

• 2-3 medium sized papads
• 1 tbsp curds
• 1/2 tsp chilli powder
• 1-2 pinches turmeric
• 1-2 pinches asafoetida
• 1/4 tsp cumin
• 1/4 mustard seeds
• 1 tbsp ghee
• 1 tsp chopped coriander
• Salt To Taste
• 1 cup water

• Crack the papads into 1 inch squares.
• Heat ghee in a saucepan, add seeds.
• Add asafoetida. Add chilli powder and curds at the same time. Stir till curds brown
• Add turmeric, water and salt. Boil.
• Add papads and coriander.
• Boil for 3-4 minutes.
• Serve papad ki sabzi hot with chappatis.