• 1 cup besan
• 3 Tbsp curd
• Salt, to taste
• 1 tsp turmeric
• 1 tsp red chilli powder
• Hing, a pinch
• 3 cups water
• Oil to grease
• For the tempering:
• 2 tsp oil
• 1 tsp mustard seeds
• 2 tsp sesame seeds
• 2 chopped green chillies
• 2 Tbsp water
• Coriander leaves, to garnish
• Red chilli powder, to garnish

• In a kadhai/ wok mix together besan, curd, salt, turmeric, hing, red chilli powder. Add 3 cups water gradually to make a batter.
• Now turn on the heat (medium flame) and start stirring the batter continuously. Once the batter reaches a thick consistency, turn off the heat.
• Grease the back side of the plates with a little oil and spread the thickened batter. (Make sure the batter applied is not too thick or the khandvis won’t roll.)
• Let them cool for 10 minutes. Cut strips with a knife and roll.

For the tempering:

• In a small pan add oil, mustard seeds, sesame seeds, chillies and water. Pour over the khandvi.
• Garnish with coriander leaves and red chilli powder.
• Serve.

• 1 cup coarse besan (ladoo ka besan, gram flour)
• 1/2 cup clarified butter (ghee)
• 1 cup sugar
• 1/4 tsp cardamom powder (ilachi)
• 2-1/2 cup water
• 2 Tbsp almonds (sliced)

• Boil the water with sugar, and cardamom powder in a sauce pan over low medium heat. Bring to a boil and Set aside.
• Melt the clarified butter in a frying pan on low medium heat. Add besan and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Besan will be golden brown in color and will have a light sweet aroma.
• Add the syrup slowly, as you add the syrup to besan water will splatter.
• Turn down the heat to low and let it cook for about 2-3 minutes.
• Besan will absorb the water, as the Halwa cools so keep Halwa a little softer then you like.
• Garnish with cashews.

• 1 Cup Rava/Suji/Semolina
• 3/4 Cup Rice flour
• 1/4 Cup All purpose flour
• 1 Tbsp Fresh coconut (pieces)
• 1 tsp Jeera
• 2-3 Green chilli, sliced
• 1/4 Cup Dhaniya
• 1/2 Medium Onion (diced)
• As per taste Salt
• 2 3/4 Water
• 1 Tbsp Oil
• 1 Tbsp Ghee/Clarified butter

• Dice / Slice up the vegetables keep aside in a bowl.
• In a big mixing bowl add rava, rice flour, all purpose flour and water. Mix well. Keep aside for Half an hour.
• After half an hour add the onions, green chillies, cilantro, cumin seeds, coconut pieces and salt. Mix well.
• Take a large non-stick pan on a medium flame and and apply some clarified butter on the surface, and wait for it to get hot.
• Once hot using a ladle start pouring the batter from a little height.
• Now fill the large holes with the batter. Pour a little oil on the outside of the dosa.
• Once you start seeing the edges getting brown use a sharp edged spatula and make sure that the dosa is not sticking to the pan.
• Now turn the dosa and cook the other side for ½ -1 minute.
• Once cooked using a spatula remove the dosa from the griddle or pan and place it in a plate.
• Repeat the same process with the rest of the Rava Dosa batter.
• Serve hot with some Coconut Chutney, Red Chutney and Sambar.

• 1 kg full cream milk
• 1/4 cup rava (semolina)
• 1/2 cup sugar
• Dry fruits
• A pinch of saffron
• 2-3 green cardamoms

• Roast rava till slightly covered.
• Add milk and bring to a boil.
• Lower the heat and simmer.
• Keep stirring to avoid scorching.
• Add sugar followed by dry fruits, saffron and cardamom.
• Cook for another 5 minutes.
• Ready to serve

• 1 Cup Maida
• 1/2 tsp Salt
• 1 tsp Ghee
• 1/2 Cup Water

• In a deep bowl mix maida, salt, ghee and water to prepare a soft dough.
• Gradually add water as required for kneading the flour.
• Divide the dough into equal small portions and make balls to roll it out.
• Before rolling each ball dip it a little in water or oil from one side to avoid stickening.
• Now roll each ball into a circle of equal size.
• Heat oil in a pan or kadhai on high flame.
• When the oil is perfectly hot, slide the Luchi in the hot oil for frying it.
• Luchi will begin to puff up. Cook on both the sides and avoid burning it.
• Drain it on the paper towels to remove the excess oil.
• Serve the hot Luchi immediately with aloo ki sabzi or any other curry of your choice.

• 1/2 kg maida
• 1/8 tsp baking soda
• 300 gm ghee
• 1/2 kg sugar
• Ghee for deep-frying

1. Mix the maida, ghee and soda and knead to a soft dough, adding water if required.
2. Shape into small balls, flatten a bit and make a depression in the center by pressing with your thumb.
3. Heat the ghee and deep fry first over high heat and then low heat till cooked through. Make a sugar syrup of one-thread consistency.
4. Soak the balushai in it for 5-10 minutes, strain out of the syrup and serve.

• 1 Cup Gram flour (besan)
• 1 Tbsp Citric acid
• 1 Tbsp Sugar
• To taste Salt
• A pinch of Turmeric
• To make batter Water
• 1 Tbsp Fruit salt/ baking powder (dissolved in water)
• For the Tadka:
• 1 Tbsp Oil
• 1/2 Tbsp Mustard seeds
• 1 Dried red chilli
• 7-8 Curry leaves

• In a bowl mix gram flour, citric acid, salt, sugar and turmeric. Add water and make it into a smooth batter with medium thick consistency.
• In a glass make add the fruit salt or baking powder. Add water to it and pour this into the dhokla mixture.
• Grease the steaming tin with 2 drops of oil and por the mixture into it. Steam for about 15-20 minutes or till cooked.
• In a pan, add oil, mustard seeds, curry leaves and red chillies. Let it splutter.
• Pour the tadka over the prepared dhokla.
• Cut into pieces and serve.

• Gram flour 250 Gram (besan)
• Salt 2 Teaspoon
• Red chili powder 1/2 Teaspoon
• Water 3 Cup (48 tbs) (slightly less or more depending upon the consistency of the batter you require)
• Oil 1/2 Liter (For deep frying)

• Take a deep frying pan or kadai and pour oil in it. Allow the oil to get hot.
• In a large bowl, prepare batter for the bhajiya or pakodas, by combining together all the batter ingredients. Add water gradually; do not add all in one go, you may need to add more or less of water to keep the batter in proper consistency. Make sure to mix well, so that there are no lumps in the batter. The batter should not be too runny. It should be slightly thick so that soft bhajiyas are made.
• When the oil is hot, pour spoonfuls of batter into the kadai. Around 7-8 bhajiyas can be made in a single time. Keep flipping over the bhajiyas, with the spatula until brown from both sides. Once done, take them out with the help of spatula, on a plate lined with paper towel, so that all the excess oil is soaked.
• SERVING
• Serve the simple besan bhajiya with tomato ketchup during snack time and enjoy hot tea along with them!

• For the Gattas:
• 1 Cup Besan, small
• 1/2 tsp Turmeric powder
• 1/2 tsp Dhania powder
• 1/2 tsp Chilly powder
• A pinch of Asafoetida
• 3/4 tsp Salt
• 1 tsp Cumin
• 1/2 Ginger , finely chopped
• 1 tsp Mint leaves, chopped
• 1/4 Tbsp Baking soda
• 1 Cup Curd (whisked), large
• Oil
• For the Base:
• 1 Tbsp Ghee
• 1 Tbsp Oil
• 5 Guntur chillies
• 1/2 tsp Cumin
• 1 Onion, finely chopped
• 8-10 Cloves
• 1 piece Cassia
• 5-6 cloves Garlic, finely chopped
• 1/2 tsp Turmeric
• 3/4 tsp Chilly powder
• 1/2 tsp Dhania powder
• 1/4 tsp Asafoetida
• Salt
• 1 Green chilly (slit)
• Few Coriander leaves, finely chopped

• Prepare the gattas:
• Dry roast the zeera and then grind it in a mortar and pestle.
• In a bowl mix the besan, spices and zeera togethar to make the mixture for the gattas.
• Add to this the ginger and mint leaves.
• Add about 1 and 1/2 Tbsp of curd into the besan mixture along with the soda.
• Start to knead it like a dough. Add more curd if its too dry. Be careful not to add too much.
• Add a couple of drops of oil to make it easier to handle.
• Once you get the dough to a good consistency where it can be easily handled, you can now just divide it and roll them out into long thin strips.
• Now boil this rounded strips in some water in a pan.
• They will be very delicate so handle them with extreme care. Once done take them out.
• Now cut the long strips into smaller pieces and deep fry these pieces. You can shape the gattas as you like.
• Once they are nice and golden brown take them out and now prepare the base of this curry.
• Do not throw away the oil.
• Prepare the base:
• In a pan add 1 Tbsp of the oil in which the gattas were fried. Add to that 1 Tbsp of ghee.
• Add the chillies and zeera to the oil and let it brown.
• Now add the onions and saute.
• Add the cloves, cassia, and garlic. Saute well.
• Now add the powdered spices like turmeric, dhania powder, heeng, red chilly powder.
• Now just toast the spices. Add a pinch of salt.
• Now add some water to de-glaze the pan and lift the spices. (just a sprinkle of water to ‘bhuno’ the masala)
• Now use the curd that was left earlier from the gattas and add it to this masala. Add it little by little.
• Add a green chilly.
• Mix all the curd well with masalas.
• Once you see the oil coming up to the surface add the gattas.
• Mix well. Add the coriander leaves.
• Let it simmer for about 5-7 minutes for the flavors to concentrate.
• Serve hot.

• 1 cup besan(gram flour)
• 1 tsp salt
• 1 tsp chilli powder
• 1 tsp turmeric
• 1 tsp ajwain(carom seeds)
• oil for deep-frying a sev making machine

• Mix besan, salt, chilli powder, turmeric and ajwain.
• Add water and mix into a stiff dough.
• Place dough in the sev making machine, fixed with a thick sev plate.
• Heat oil and press out the ganthia in a circular motion.
• Then turn over and fry till crisp, but avoiding to let it brown.
• Lift out of the oil, drain on absorbent paper and store in an airtight jar.

• 2 Cups Besan
• 1 Cup Sugar
• 1/2 Cup Water
• 1 Cup Ghee
• Almonds(sliced) to decorate, blanched
• Greased tray

• Fry the besan in ghee on low flame for about 30 minutes till it gets brown and the ghee get separated.
• Dissolve the sugar into the water over low heat.
• When it dissolves, bring it to a boil and cook till thick enough.
• Take some between your fingers and pull apart, 2 threads should form.
• Add this syrup to the besan and mix well.
• Pour this mixture into a greased tray.
• When it cools cut into small cubes and garnish it with almonds.

• 1 cup kakru Besan flour
• ½ cup powdered sugar
• ½ cup ghee
• 2 tbsp milk
• ¼ tsp cardamom powder
• Garnish with an almond slice

• In a grinding jar, add 1 cup chana dal and grind into a coarse powder
• Now, add 1 cup of kakru besan, 2 tbsp milk, and 2 tbsp hot oil. Mix everything with your hand.
• Cover and rest for 15 minutes. Then sieve the flour well.
• Then heat the ghee in pan on medium-low flame. Add coarse besan and sauté it with stirring continuously till the flour becomes golden brown.
• After 4-5 minutes ghee will start to ooze out from the sides.
• Sprinkle some water drops on roasted flour.
• Quickly Besan gets a slightly dark brown color and roasted very well.
• Then add cardamom powder and mix well.
• Turn off the flame and add sugar. Mix well.
• Allow the mixture to cool completely.
• Now, make ladoo from the mixture and garnish with almond slits.