Kesari Bhaat

Ingredients:
1) 2 bowls old basmati rice (wash & keep)
2) 3 bowls sugar
3) Slightly roasted dry fruits- badaam, kaju, dry coconut, pista
4) Kismiss, grated nutmeg, grated coconut,
     Kesar soaked in milk, cardamom       powder.
5) 5 bowls of hot water. Keep extra ready. Old rice needs more water.
6) Sajuk ghee

Method-
1) In a nonstick cookware, add ghee & roast the dry fruits. Keep it aside.
2) in to the ghee, add 3-4 cloves, 3-4 cinnamon sticks. Add rice into it. Roast for 5-7 mins on medium flame. Add hot water.
3) Let it cook. Add sugar, dry fruits.
4) Cover the container & let it cook.

(The rice has to be separate Dana Dana. Also, you can add little jaggery along with sugar. Eg. If you have to add 3 bowls sugar then you can add - 2.5 bowls sugar + 0.5 bowl jaggery. It tastes good).

Til papdi

Ingredients -

1) 2-3 wati wheat flour
2) Turmeric, red chilli powder, Til, ajwain seeds as per taste
3) Salt to taste
4) Oil for deep frying
5) Water

Method -
1) Mix all the spices in the flour.
2) Add hot oil mohan to the flour. Knead the dough by adding water.
DOUGH SHOULD BE FIRM & NOT SOFT.
3) Allow the dough to stand for an hour or two.
4) Make small papdi & press it. Deep fry in the oil.

Kharapaara

Ingredients:
1) 1 kg maida / 6 big watis atta
2) Salt & oova to taste
3) Oil for deep frying

Method:
1) Mix the maida,water & hot oil (slightly more than we use for making papdi) Do not make very loose dough.
2) Cover the dough for an hour.
3) Roll it into very thin chappati, cut the desired size, deep fry in hot oil.
4) Deep fry on medium flame, so that it gets crispy. 

Aamrakhand

Ingredients:
1) 500 gm chakka
2) 500 gms sugar or slightly more (sugar dissolves in a day or two, taste changes)
3) 2 alphoso mangoes ras
4) Cardamom, nutmeg powder

Method:
1) Mix chakka, aamras & sugar in a bowl.
2) Blend the mixture using a blender or with an egg beater.
3) Mix the spices. Aamrakhandis ready.

Nachni laddu

Ingredients :
1) 500 gms nachni peet
2) 250 gm sattu flour (optional)
3) Small half wati kanik
4) 500 gms pure ghee
5) 750 gms powder sugar
6) Cardamom & nutmeg powder

Method :
1) In a wok, add ghee (do not add entire 500gms. Add around 400gms)
2) Roast nachni peet, kanik on a low to medium flamee for 30mins.
3) Let it cool. Now add, powdered sugar (measure the nachni peet & kanik by number of watis. Accordingly, add so many number of watis of sugar or less) TASTE IT IF REQD. Also add, little pure ghee while making laddus. It tastes good.
4) Add spices & sattu flour. Roll it into laadus. 

Mirchi che lonche

Ingredients :
1) 250 gms green chillies (wash & dry) cut from inside
2) 1or little more small wati mohari dal
3) 2 tsp methi seeds
4) 2 tsp turmeric powder
5) 2 tsp hing
6) half small wati salt
7) 3 lemons juice
8) 2 tsp coriander powder
9) 1 small wati oil

Method:
1) In a wok, heat little oil. Add methi seeds & remove. Grind it.
2) In a container, mix cut chillies, coriander, turmeric powder, hing , salt & methi powder. Mix it well.
3) Heat 1 wati oil. Add mustard seeds, little hing & little turmeric powder.
4) Allow the oil to cool completely. Mix this oil into the chilli mixture & add lemon juice to it.
5) Fill the aachar in a glass container. Mix it everyday.

Gulab Jamun

Ingredients :
1) 1 kg readymade gulab jamun khoya
2) 1 kg sugar + 2 small wati extra
3) 2 small wati maida
4) A pinch of eating soda
5) Pure ghee for deep frying

Method :
1) Mix khoya & maida. Add soda just before making the balls. Make the dough smooth.
2) In a container, add 5 small wati water & sugar. Make very thin paak.
3) Deep fry the gulab jamun on a low to medium flame. Allow the balls to cool slightly.
4) Put the balls in the paak. Add cardamom powder to taste.