Happy ramnavami - bhune chane, halwa, aloo tamatar ki sabzi and meethi lassi

Ingredients

1)Aloo Tamatar Ki Sabzi:

• Aloo (Potatoes) - 4 medium sized
• Onions - 1 cup finely chopped
• Tomato - 1 cup finely chopped
• Ginger - 1 piece crushed or grated
• Garlic - 3-4 cloves crushed
• Haldi (Turmeric Powder) - 1 teaspoon
• Lal Mirch (Red Chilli) Powder - 1 teaspoon
• Dhaniya (Coriander) Powder - 1 teaspoon
• Jeera Cumin) Powder - 1 teaspoon
• Garam Masala - 1 teaspoon
• Salt - per taste
• Jeera (Cumin Seeds) - 1 teaspoon
• Rai (Mustard Seeds) - 1 teaspoon
• Hara Dhaniya (Cilantro) - 1/2 cup chopped for garnishing
• Oil - 1 teaspoon

2)Meethi Lassi:

• Dahi (Yogurt) - 1 cup
• Sugar - 2 teaspoons
• Water - 1/4 cup
• Malai (Heavy Cream) - 1 tablespoon (optional)
• Salt - a pinch

3)Sooji Ka Halwa:

• Sooji (Semolina) - 1 cup
• Cheeni (Sugar) - 3/4 cup
• Kaju (Cashew) and Kishmish (Raisin) - 1 tablespoon
• Ghee (Clarified Butter) - 1/2 cup
• Ilaichi (Cardamom) Powder - 2 pinches
• Water - 2.5 cups

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Preparation

• 1)Aloo Tamatar Ki Sabzi:
  Boil potatoes and cut them in bite size pieces.Take oil in pan and heat it. Add rai, jeera and let them splutter. Add onion, garlic, ginger and fry till onion becomes translucent. Add chopped tomatoes and al dry masalas. Cover and cook till tomatoes are mushy. Add potatoes, mix, cover and cook for 4-5 minutes. Garnish with cilantro.
• 2)Meethi Lassi:
  Blend all the ingredients (except malai) together till a nice froth forms.
• 3)Sooji Ka Halwa:
  Boil Water in a pot. Fry kaju and kishmish in little ghee and keep aside. Take a wide pan and add half of the ghee, add semolina and fry (don't let it brown a lot). Add ilaichi powder towards end of the semolina frying and mix well. Add water slowly and mix it well. Mix fried kaju and kishmish. Add sugar and mix well. At this point the halwa will become a bit runny, but don't worry. Add the remaining ghee , mix well. Cover and let it simmer on the slowest setting for 2-3 minutes.

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