1. 1 liter milk
2. ¾ cup samak rice (vrat ke chawal)
3. 4 tbsp sugar
4. 2 tbsp chopped almonds and raisins

Method:

1. Clean and wash the samak rice, soak the rice for 10-15 minutes.
2. Also soak the raisins in water.
3. Now take a heavy vessel pan, add milk, bring the milk to boil.
4. Once the milk boil, drain the water from rice, add to boiling milk.
5. Also keep stirring occasionally so that the rice does not stick to the bottom of the vessel.
6. When the rice and milk mix well, remove the vessel from the heat.
7. Add sugar, chopped almonds and soaked raisins, mix well.
8. Samak kheer is ready to serve.

1. ¾ cup samak rice (vrat ke chawal)
2. 4 tbsp Rajgira flour
3. 1 tsp green chillies paste
4. ½ tsp ginger paste
5. 3 tsp yogurt
6. Sendha namak (vrat ka namak) to taste
7. Ghee/refined for baking

Method:

1. Clean, wash and soak the samak rice in 2½ cups of water for 2½-3 hours.
2. Grind the soaked rice to make a very smooth paste.
3. Add rice paste, ginger paste, chilli paste and sendha namak in a large bowl.
4. Add yogurt and rajgira flour into the bowl, mix well.
5. Cover it, keep aside for 4-5 hours.
6. Heat a non-stick pan, grease it with some ghee/refined.
7. Now pour a ladleful batter over the pan.
8. spread it in a circular motion with the help of ladle to make a thin layer.
9. Pour some refined oil over the dosa and bake from both side till it becomes crispy.
10. Serve hot with coriander-mint chutney.

1. Potatoes (large)- 1 kg
2. Salt- 2 tbsp or to taste
3. Fitkari (alum)- 3-4 gms

Method:

1. Boil the water(to immerse the chips) in a large vessel, add salt and fitkari.
2. Peel the potatoes, slice with the help of slice cutter or food processor.
3. Slices should be thin and even, Wash the slices with cold water.
4. Add the potatoes to the boiling water, turn off the heat.
5. After 4-5 minutes, drain the excess of water.
6. Spread the chips on a clean cotton cloth, dry the chips in sun light.
7. When chips dried completely, store in a air-tight container.
8. When you want to eat, fry the potato chips.
9. Sprinkle chaat masala and red chilli powder, serve with tea.

Note:

1. You can use these chips for 5-6 months.
2. For fast(vrat) recipe, you can use sendha namak (rock salt).

1. Plain flour (maida)- 250 gms
2. Ajwain (carrom seeds)- 1 tsp
3. Baking powder- a pinch
4. Ghee/Refined oil- ½ cup
5. Salt- 1 tsp or according to taste
6. Lukewarm water- according to need
7. Ghee/refined oil for deep frying the mathris

Method:

1. Sieve the plain flour in a large mixing bowl.
2. Add salt, ajwain and baking powder, mix well.
3. Now add ghee/refined oil in the bowl, rub with your hands to mix well.
4. Knead to make a semi-soft dough by using lukewarm water.
5. Confirm that the dough is neither very hard nor soft.
6. Cover the dough, keep aside for half an hour.
7. Again knead the dough with your hand, make small balls of the dough.
8. Roll out all the balls one by one to make a 2½” diameter circle.
9. Pierce each puri with a fork to prevent it to puff while frying.
10. Heat oil in a wok (kadai), Add 5-6 mathris at once.
11. Fry on medium flame till half cooked.
12. Slow the flame, fry till the mathris become golden brown.
13. Repeat the same process for the rest of mathris.
14. Drain the excess of oil, allow to cool.
15. Serve warm mathris with tea and pickle.
16. Store remaining mathris in an air-tight container.
17. You can use these mathris later (10-15 days).

1. Parwal(Pointed Gourd)- 450 gms
2. Mawa(thickened milk)- 200 gms
3. Granulated sugar- 200 gms
4. Green cardamom powder- 1 tsp
5. Almonds- 15
6. Pistachios- 15
7. Saffron- 4-5 strands

Method:

1. Peel the skin of parwals, make lengthwise slit from top to bottom.
2. Take 3-4 cups water in a pan, then put the parwals into the boiling water.
3. Simmer for 4-5 minutes, now remove the excess of water from parwals.
4. Crush almonds and pistachios in mixer.
5. Take mawa in a wok, stir on slow flame till it became pinkish.
6. Allow to cool, add cardamom powder, saffron and crushed dry nuts.
7. Mix well, open the slit of parwal and fill the stuff.
8. Apply the same method for the rest of parwals, tie with thread to avoid opening of parwals.
9. Add 1 cup water and sugar in a pan, simmer, till the syrup is one thread consistency.
10. Put the parwals into syrup carefully, simmer for 3-4 minutes in low heat.
11. Remove carefully, allow to cool.
12. Serve chilled.

1. Boiled potatoes- 2
2. kuttu ka aata- 1½ cup
3. Salt(vrat wala)- according to taste
4. ghee for frying

Method:

1. Mash the boiled potatoes, keep aside.
2. Strain the kuttu flour, then mix with mashed potatoes.
3. Add salt and make a smooth dough.
4. Make small balls and flatten smoothly.
5. Heat oil in a pan, fry till the puries become light brown.
6. Serve kuttu puries hot with tea and chutney.

1. Moong dal(green Gram)- 200 gms
2. Milk(with cream)- 2 cups
3. Sugar- 200 gms
4. Ghee- 100 gms
5. Chopped almond and cashew

Method:

1. Soak moong dal all over the night in water.
2. Now wash and rub by hand to remove the green husk(skin).
3. Grind dal and make a thick paste with the help of little water.
4. Melt ghee in a frying pan and fry dal until light pink.
5. At this stage ghee separates, now add sugar and mix well.
6. Stir constantly and pour the milk.
7. Simmer until the mixture becomes thick.
8. Grease a plate and spread the mixture in plate.
9. Garnish with cashew and almonds, allow to cool.
10. Cut into desire shape and serve.

1. Milk- 1½ liter
2. Lemon juice- 2 tsp
3. Cardamom powder- 1 tsp
4. Sugar- ½ cup
5. Ghee- 1 tsp
6. Chopped pista and almonds- 2 tbsp

Method:

1. Pour 1 liter milk in a vessel and bring to boil.
2. Add lemon juice, simmer and stir until curd form.
3. Turn off the flame and Drain the excess water from cheese.
4. Now pour the remaining milk in a wok.
5. Add cheese and cardamom powder and simmer until thicken, stir occasionally.
6. Add sugar and stir continuously till lumps are form.
7. Spread ghee in a plate with your fingers.
8. Now shift the mixture on plate and garnish with chopped pista and almonds.
9. Allow to set in a cool place and cut into desire shape.
10. Kalakand is ready to serve.

For syrup:

1. Water- 3 cups
2. Sugar- 2 cups
3. Saffron strands- 7-8
4. Lukewarm milk- 1 tbsp

For Malpuas:

1. All purpose flour- 1½ cups
2. Suji(semolina)- ½ cup
3. Milk- 500 ml
4. Baking powder- ½ tsp
5. Fennel seeds(saunf)- 1 tsp(optional)
6. Ghee for frying
7. Chopped pistachios and almonds- 2 tbsp

Method:

1. Pour water in a sauce pan and bring to boil.
2. Add sugar and stir until the sugar dissolve.
3. Dissolve saffron in milk and add to the syrup.
4. Simmer to obtain one thread consistency and keep aside.
5. Heat 1 tbsp ghee in a pan and fry semolina till light brown.
6. Add flour, fried semolina, baking powder and fennel seeds in a mixing bowl.
7. Make a smooth batter with the help of milk.
8. Now heat oil in a wok and pour batter into wok with the help of a large spoon.
9. Pour batter to make malpuas of 3-4 inch diameter.
10. Fry from both sides until light brown.
11. Drain the excess oil and immerse into the sugar syrup.
12. Repeat the same process for all the malpuas.
13. Dip malpuas in sugar syrup for 5 minutes and shift in a plate to drain the syrup.
14. Garnish with pistachios and almonds and serve with rabri.

1. Sesame seeds(til)- 1½ cup
2. Ghee- 1 tbsp
3. Sugar- 1 cup
4. Water- ¾ cup
5. Kewda essence- 4-5 drops

Method:

1. Heat ghee in a pan and roast the sesame seeds on slow flame.
2. Stir constantly until the seeds become light golden and fragrance comes out.
3. Turn off the flame and pound the sesame seeds.
4. Now add sugar and water in a pan and bring to boil.
5. Add kewda essence and simmer till one thread consistency.
6. Mix pounded sesame seeds and turn off the flame.
7. Spread the sesame mixture over a greased plate.
8. Leave it to set and cut into desire pieces.
9. Til gajak is ready.