For Gatte 5 tbsp gram flour Salt and chilli powder to taste 1/2 tsp turmeric powder Pinch of asafoetida 1/4 tsp of each cummin powder and garam masala 1 tsp ajwain 1 green chilly cut For Kadi Curd-1/2 cup Water 4 cups Gram flour 2 tbsp Chilli powder Turmeric powder Sugar 1 tsp Salt

For Gatte Knead all the ingredients into a thick dough Divide and shape into 1 1/2 cm thick cylindrical rolls . Steam for 5 to 6 minutes until colour is discharged.. Take out , cool and cut each roll into thick rings. Keep aside. For Kadi Mix all ingredients and keep seperately Heat oil, add mustard and jeera Fry gatte until golden Add the kadi mixture and simmer for five mins Serve garnished with coriander

Mix the Channa Besan flour in cold water throughly till there are no lumps. The mixture should be watery in nature and not too thick. In a small vessel add 2 table spoon oil and get it to heat. Add little jeera and mustard to the heated oil and wait till it starts to splutter. Now add onions and saute with karbevu leaves,cut green chillies, pinch of turmeric powder and salt to taste. Add the thin mixture prepared in step 1 and keep stirring it continuously until you reach a semi-solid consistency. Reduce heat to low and squeeze a lime and add coriander leaves for garnish. Serve it hot with Chapatis/Puris or Bhakris

Soak the chana overnight. Pressure cook the chana, sliced onion, bay leaves and salt. Put oil in the pan, add the paste also add the sliced tomatoes and turmeric power and wheat flour and fry it for some time. When the masala is fried properly add the chana cooked and salt to it. Cook it for some time. Serve it hot with parathas.

Beat together yogurt, milk and condensed milk till well blended. Add almonds, pistachio nuts and raisins. mix. Pour the mixture into a 1 litre pudding mold. Cover mold tightly with aluminium foil securely tied. Fill a large bowl half with water and bring the water to boil. When the water is about to boil put the tied mold into water,reduce the heat and cover the bowl. Cook for 20 minutes. Remove the bowl from heat. Allow to cool naturally. Open the cover.Take out and uncover mold.Allow to cool to room temperature. Drain off water if any.Refrigerate until well chilled (approx. 4 hours). Place a serving dish on top of mold and invert. Shake it gently to release. Remove mold. Serve cold.

For Bati Mix all ingredients (take 1 tbsp ghee only) and make very stiff dough. Cover and keep for an hour. Kneed till amooth and round. Make small balls from dough say of the size of tennis balls. Place these balls called batis in the oven for 8-10 minutes to half-bake. Remove from oven, take a kadai pour remaining 2 tbsp ghee. Then in that ghee add those half-baked batis and cover. Keep flame low and cook for 8-10 minutes, in between change the sides of batis, till light brown in colour. For Dal Wash and pressure cook dal in 2 cups of water. Cool,beat dal with whipper adding some more water and keep aside. Heat ghee in a saucepan and add the seeds. Also add crushed ginger,curry leaves,green chillies,chopped tomato,asafeotida and stir for a minute. Now add red chilli powder,turmeric powder,dhania powder and some water. Allow to cook for 2-3 minutes,add salt. Add beaten dal. Check taste for salt and spiceness. Garnish with chopped coriander.

Mix chana besan, diluted yogurt, ground masala and salt and make a smooth batter. Put it in the microwave for 5-6 minutes on high. In the mean time spread the plastic on a table and have a flat spatula ready. As soon as its done quickly spread the thick mixture on the plastic in a thin layer with the spatula.You have to do this before it cools down. When cool, cut into 2 inch strips and roll each strip. Put the rolls in a dish and heat 2-3 tblsp oil in another vessel,put mustard seeds in it. When it pops, pour it over the rolls. Garnish with dessicated coconut and fresh corriander.

For Kulcha Make dough out of white flour and curd adding a pinch of soda and salt. Kkeep it overnight. Roll out chappatis. Place a spoonful of chopped onions and close it. Roll out thin chappatis and cook on a hot tawa. For Chana Masala Soak channa overnight. Grind all the ingredients except tamarind. Heat oil and fry the paste well. Add channa and cook for 10 min. Pressure cook with a little till done. Add tamarind extract, salt and chilli powder. Garnish with onion rings and chopped coriander leaves. Serve hot.

Mix atta, maida, salt, ajwain and kalunji together. Add oil in this and mix it thoroughly. Then knead the mix using appropriate quantity of water to a hard dough. Make small sized balls and roll out small puris. Prick the puris with a knife or a fork. Heat oil over medium high and then reduce the flame. Deep fry them till light brown and crisp. Cool before storing.

For Stuffing Grate the coconut. Mix the sugar and coconut and put on low fire and stir till the mixture becomes homogenous and sticky. Mix in the khoya and cardamon powder and stir well. Remove from heat , cool and keep aside. For crepes Soak the samolina in milk for 2 hours. Mix in the maida and sugar and make a smooth paste without lumps. For Patishaptas Heat a non-stick pan Smear it with a little refined oil. Put 2 table spoon of the crepe batter and move the tava or pan in a circular motion so that the batter spreads out in a circular shaped crepe. Do not let it get brown. The colour should be offwhite. Put a little coconut stuffing you already made, on one side of the crepe and fold it like an omlette to make the Patishapta.. Serve the Patishapta hot or cold with thick sweetened milk or rabri spread on top.

Cut Onion, Tomato and garlic into small pieces. You can use garlic powder instead of garlic. Cut green chilly into pieces. Keep aside. Mix besan and 1/2 cup water to make smooth watery paste. Heat the remaining water so that it is just short of boiling. Heat oil in a kadai or any flat cooking utensil. Add mustard seeds. When mustard seeds start spluttering, add asafetida powder, turmeric and green chilly. Add onion and garlic. Fry till onion becomes pink. Add tomato and let it cook for a minute. Add the hot water, salt, red chilly powder and stir well. When the water starts boiling, add besan paste slowly , continuously stirring the water . Let it cook for a minute or two, till it becomes thick. Serve hot with rice or chappati.

In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala. In a big vessel put water - add eating soda, salt ---- now add kabuli channa and rajma. Soak this over night. Next morning in that same water drop a small pouch containing tea leaves. Now cook it, till channa and rajma becomes soft. When cooked discard the tealeaves pouch. Prepare a another dry-wet paste out of cloves, cinnammon (dalchini), black pepper, two green chillis and ginger. Mix this dry-wet fine paste with cooked channa and rajma. This masala is just mixed not kept in flame. Take a especially iron kadaye or deep pan, pour leftout water from cooked channa and rajma, now keep the pan to flame. Now add that dry Masala, garam masala, annardana paste, amchur powder, blackpepper powder to that leftout water. Sim down the flame to in between low and warm. Cook all ingredients till water evaporates and masalas stick to the channa and rajma. In the pan itself spread the cooked chole to corners, make a space in center of pan. In a separate regular pan heat the ghee till you see smoke Pour this ghee in the center space in iron deep pan, and cover it with chole. Warm it with closed lid for a while. Decorate it with potato, tomato, longcut green chilli. Serve it hot.