Sevai Kheer

Ingredients:
1) Sevai / Vermicelli 1 cup2)1/4 cup Sugar 

Generally for 1L milk, add 1 big wati sugar. 
3) 1/4 cup grated khoya
4) 1/4 tsp Cardamom powder
5) 4 tsp ghee
6) chopped Almond
7) chopped Cashew nuts
8) Raisins
Method:
1) Add 4 tsp oil in a pan on a medium high. Once ghee melts down add sevai and roast till gets nice golden color.
2) Add dry fruits and saute for a minute.
3) Add milk and boil till sevai gets cooked.
4) Add sugar and khoya, mix and cook for 3 to 4 minutes. Allow the milk to boil on medium flame for 10-15 mins.
5) Add saffron and cardamom powder.
6) Serve hot or chilled!

Note : You can also add 2-3 tsp of custard powder in a small quantity of milk. Stir it nicely, no lumps. Now add this custard mix in kheer. It will thicken faster on cooling. 

Kashmiri Dum Aloo

Ingredients:
1) 250gms peeled baby potatoes
2) 1 cup tomato juice
3) Masala preparation as mentioned in masala chole & garlic naan
4) 2 tbsp vegetable oil
5) 5-10 sprigs of coriander
6) Salt to tatse
7) Lemon juice to taste

Method:
1) In a nonstick container, heat the oil.
2) Add the masala & tomato juice.
3) Allow the mixture to boil for 2 mins on a medium flame.
4) Add the baby potatoes in the above mixture. If required, add 1/2 cup water.
5) Cook the potatoes until they are tender.
6) Add salt & lemon juice to taste.
7) Garnish the kashmiri dum aloo with freshly chopped coriander.

Undhiyu Shruti style

Ingredients: Vegetables

1) 1/2 cup surti papdi,stringed,whole

2) 1 or 2 chopped raw banana, peeled

3) 1 chopped yam, peeled

4) 2 medium size brinjals

5) 2 medium size chopped onions

6) 2 medium size chopped potatoes

7) 2 medium size chopped green capsicum

8) 1/2 bowl green peas

9) 1/2 bowl corn

10) 1/2 bowl chopped french beans

11) 2 bowls chopped cauliflower

12) 100 gms finely chopped methi leaves

13) 1/2 cup pavta seeds
14) 2-3 chopped carrots

Ingredients: Masala

1) 4-5 green chillies

2) 1-2 tsp grated ginger

3) 5-6 chopped garlic

4) 1/4 tsp asafoetida

5) 1 tsp turmeric powder

6) 2 tsp ajwain seeds

7) 4-5 tsp red chili powder (Add more, if you like spicy)

8) 4-5 tsp garam masala (Add more, if you like spicy)

9) 4-5 tsp dhania powder

10)1 tbsp grated coconut

11) 4-5 curry leaves

12) 1-2 dry bay leaves

13) 1/2 tbsp sugar

14) Salt to taste

15) Lemon juice to taste

16) 1 tbsp oil

17) 1/2 cup besan flour
18) 1 cup whole wheat flour

19) Sugar or jaggery to taste
20) Sesame or teel seeds for tadka

Method: Methi ghatta

1) In a bowl, mix methi, besan, wheat flour, 1 tsp red chili powder, turmeric powder & salt to taste.

2) Add water & make it a stiff dough.

3) Heat the required quantity of oil & deep fry the dumplings for 2 mins.

4) Remove from oil. Keep it aside.

To Proceed:

1) In a large non-stick container, add 2 tbsp oil.

2) Into the hot oil, add ajwain seeds, curry leaves, red & green chilies, ginger paste, garlic, bay leaves, dhanai powder, turmeric powder. Saute it for 1 min.

3) Now, in the container form a layer of hard to cook vegetables (yam, potato, raw banana).

4) Add the desired quantity of red chili powder, garam masala & little oil.

5) Next, prepare a layer of brinjal, surti papdi, french beans)

6) Again add the desired quantity of red chili powder, garam masala & little oil.

7) Next, prepare a layer of cauliflower, onions, green peas, corn, green capsicum.

8) Again, prepare another layer of red chili powder, garam masala & little oil.

9) Cook the vegetables on a medium flame for 10 mins. After 10 mins, stir the contents.

10) Add oil, red chili powder, garam masala if required. Cook the vegetables in oil.

11) Finally, add salt, sugar & lemon juice to taste. 

12) Add methi ghatta & hot water just before serving. Stir all the contents properly.

13) Decorate the dish with chopeed coriander & grated coconut.

Add little extra oil for cooking than regular.