Khichdi: Soak dal and chawal for an hour . Then in a pressure cooker put together dal , chawal , salt and water and close the lid . Cook for only one whistle and switch off the gas .
Kadhi: Blend together curd and besan in a bowl , then add water and blend again . Heat ghee in a kadai and put rai , jeera , cloves , cinnamon , curry leaves and heeng , let them splutter .
Then add the curd besan mixture to it and immediately start stirring it . Cook on medium heat , stirring continuously , until the mixture cooks completely . Then add salt and sugar , again let it simmer for 5 minutes . It is ready .
Dal: Heat ghee in a kadai and put rai , jeera , cloves , cinnamon , curry leaves , green chillies , kokum , let them splutter . Then add chopped tomato and cook on low heat .
When the tomatoes become a little soft then add red chilly powder , dhaniya powder , and mix well . Then add the cooked dal , amchur , sugar , salt and water and mix well . Let it simmer on low heat for 5-7 minutes . It is ready to serve .
Chawal: Cook plain rice in enough water and when they are cooked , strain the water .
Sev tamatar ki sabji: Heat oil in a kadai and add rai , jeera and heeng , let them splutter , then add green chillies , curry leaves and ginger paste , saute for a minute .
Then add chopped tomatoes and cook until it becomes a little soft . Then add red chilly powder , dhaniya powder and haldi , mix well .
Then add water and salt , let it simmer for 3-4 minutes and then add sev and switch off the gas . Garnish with chopped coriander .
Matar ki sabji: Heat oil in a kadai and put jeera , rai and heeng , let them splutter , then add green chillies ginger paste , saute for a minute .
Then add haldi , red chilly powder and dhaniya powder , mix well , and add tomato puree .
When it is cooked properly then add boiled matar , salt and water , let it simmer for 5-7 minutes . It is ready to serve .
Aloo ki sabji: Heat oil in a kadai and add rai , jeera and heeng , let them splutter , then add garlic paste , saute for a minute .
Then add green chillies ginger paste , saute for a minute , then add red chilly powder , haldi and dhaniya powder , mix well . Then add tomato puree , cook until the moisture evaporates , then add potatoes and mix nicely . Let it roast on low heat for 5-7 minutes , stir them in between . Then add water and salt , mix well , and let it simmer for 5-7 minutes more . It is ready to serve , garnish with chopped coriander .
Shreekhand: In a mixing bowl combine hung curd and sugar , blend well with a wire whisk . Then add saffron and elaichi powder and mix nicely . Keep it in the refrigerator .
Khaman: Soak chana dal for at least 6 hours . Then wash it nicely and grind it into a medium thick batter .
Keep the batter for 6-8 hours for fermentation . Then boil water in a big vessel .
Grease a thali or container . Take the batter and add oil , salt , green chillies ginger paste , and haldi , mix well . Then add soda and mix well , pour the batter in the greased container and place it in the steamer . Steam for 15 minutes . When done take it out and cool a little . Then cut into pieces . Heat oil in a kadai and add rai , safed til , heeng green chillies and curry leaves , let them splutter , then add the dhokla pieces . Sprinkle some sugar on top and mix well . Let it roast on low heat for 5 minutes . Garnish with chopped coriander . It is ready to serve .
Dishes also served are dried masala kachori , papad , kachumbar salad , masala Chaas and fried green chillies with salt
