Karva Chauth Sargi Thali

Roti :- Mix the wheat flour with water and knead into a soft dough. Cover and rest for 15–20 minutes. Divide the dough into small balls and roll them into thin circles. Cook on a hot tawa until golden spots appear on both sides. Apply ghee if desired and serve hot.

Vegetable pulao :-Wash and soak the rice for 20 minutes, then drain. Heat oil or ghee and add cumin seeds and whole spices. Add sliced onion and sauté until lightly golden. Add ginger-garlic paste and mixed vegetables. Cook for 2–3 minutes. Add rice, salt, and water. Cover and cook until the rice is tender and fluffy. Garnish with fresh coriander and serve.

Kaju katli : Grind the cashews into a fine powder without releasing their oils. Heat sugar and water in a pan until the sugar dissolves into a syrup. Add the cashew powder and mix continuously over low heat. Cook until the mixture forms a soft dough. Add ghee and cardamom powder. Transfer to parchment paper and roll into a thin sheet. Allow it to cool slightly, then cut into diamond shapes.

Mohanthal : Mix gram flour with 2 tablespoons melted ghee and milk until crumbly. Sieve the mixture to obtain a coarse texture. Heat the remaining ghee in a pan and roast the besan over low heat until aromatic and golden. Prepare a syrup by heating sugar and water until slightly sticky. Add the syrup to the roasted besan and mix thoroughly. Add cardamom powder and spread the mixture in a greased tray. Garnish with chopped nuts, allow to set, and cut into squares.

Malai chop : Boil the milk and add lemon juice gradually to separate the chenna. Strain the chenna through a clean muslin cloth and rinse with water. Drain excess water and knead the chenna until smooth. Shape into small oval or round pieces. Cook the pieces gently in simmering water with a little sugar until they become soft. Mix milk powder, cream, and cardamom to prepare a thick malai mixture. Coat the cooled chenna pieces with the malai mixture. Garnish with chopped nuts and chill before serving.

Bhindi bhujiya :-Wash the bhindi and dry it completely. Cut into thin slices. Heat oil and add cumin seeds. Add the bhindi and cook uncovered over medium heat. Add turmeric, coriander powder, chilli powder, and salt. Stir occasionally and cook until the bhindi becomes tender and less sticky. Sprinkle amchur powder and mix well before serving.

Fresh fruit cutting :-Wash all fruits thoroughly. Peel the fruits where necessary. Cut into bite-sized pieces. Arrange the fruits attractively on a serving plate. Add a few drops of lemon juice to apples and bananas if desired.

Dal tadka :-Wash the dal and pressure-cook it with water and turmeric until soft. Heat ghee in a pan and add cumin seeds. Add onion and sauté until golden. Add ginger-garlic paste and tomato. Cook until soft. Add chilli powder and salt. Mix in the cooked dal and simmer for 5–7 minutes. Garnish with coriander leaves and serve hot.

Cucumber raita:-Whisk the yogurt until smooth. Grate the cucumber and squeeze out excess water if necessary. Add the cucumber to the yogurt. Mix in cumin powder, black salt, regular salt, and pepper. Garnish with coriander and refrigerate until serving.

Paneer butter masala :-Heat oil and sauté onion until soft. Add ginger-garlic paste and tomatoes. Cook until the tomatoes soften. Add cashews and a little water. Simmer until everything is tender. Cool the mixture and blend into a smooth paste. Heat butter in a pan and add the prepared paste. Add turmeric, chilli powder, coriander powder, salt, and water as needed. Simmer for 5–7 minutes. Add paneer cubes, garam masala, and cream. Cook gently for another 3–4 minutes. Garnish with coriander and serve hot.

Rice kheer :-Wash and soak the rice for 15–20 minutes. Bring the milk to a boil in a heavy-bottomed pan. Add the drained rice and cook over low heat. Stir regularly until the rice becomes soft and the milk thickens. Add sugar, cardamom powder, and saffron if using. Add the chopped nuts and raisins. Cook for another 3–5 minutes and serve warm or chilled.

Pakoda :-Mix gram flour, turmeric, chilli powder, carom seeds, and salt in a bowl. Add sliced onion, potato, and green chilli. Add water gradually to make a thick batter. Heat oil in a deep pan. Drop small portions of the batter into the hot oil. Fry over medium heat until golden and crispy. Drain excess oil and serve with green chutney.

Green chutney :-Wash the coriander and mint leaves thoroughly. Add all the ingredients to a blender. Blend until smooth, adding water as needed. Taste and adjust the salt and lemon juice. Serve fresh with pakoras and other snacks.

Fruit cream salad :-Wash, peel, and chop the fruits into small pieces. Combine all the fruits in a large bowl. Add fresh cream or yogurt if desired. Drizzle with honey for extra sweetness. Mix gently and chill before serving.