1)Fried Cholar Dal: Wash and soak dal in 1 1/2 cups of water for half an hour and boil with salt, and bay leaves till tender. Mash slightly and keep aside. Heat 2 tablespoon mustard oil and add mustard seeds. When it crackle add fenugreek seeds, ginger, garlic, chopped onion, broken red chillies and coconut pieces. Fry on a low heat for 2 - 4 minutes. Add mashed cholar dal and adjust salt. Cook and pour remaining mustard oil over it. Serve with luchi / rice.
2)Luchi: Mix maida, suji, salt and 2 tablespoon oil and knead to a soft dough. Mix rice flour and 2 tablespoon oil and keep aside. Roll out maida dough into a thick round. Spread the rice flour and oil mixture over it and make a roll again. Divide into 25 - 30 portions and roll out thin round puris. Deep fry in hot oil. Serve with cholar dal and tomato oambal.
3)Baingan and Pumpkin Bhaja: Cut long thin pieces of baingan and thin squares of pumpkin. Smear with salt. Make a batter of besan , maida, salt and finely chopped green chillies with water. Heat oil and fry baingan and pumpkin dipped in batter. Serve hot.
4)Tomato oambal: Dissolve jaggery in 1/2 cup of water. Heat oil . Add mustard seeds. When it crackles add bay leaves, broken red chillies and kishmish. Saute on a low heat for 2 - 3 minutes. Add tomatoes and fry for 2 - 4 minutes. Add jaggery with water, adjust salt, bring it to a boil, cover with a lid and cook on low heat for 4- 5 minutes. Serve with rice / luchi.
5)Posto Charchari: Soak and grind the poppy seeds to a fine paste. Heat oil. Fry the potatoes slightly brown. Add red chillies and turmeric powder and fry for another 2 minutes. Now add poppy seed paste and fry for 2 - 3 minutes. Add water and salt. Cook on a low heat till potatoes are tender and gravy thickens. Add lemon juice. Serve with rice.
6)Pantua: Make a syrup of 2 string consistency of sugar and 2 cups of water. Add 1/4 teaspoon cardamom powder into it. Make a smooth dough of of khoya and paneer. Add maida , milk powder and remaining cardamom powder and make a soft dough. Add some milk if required. Divide the dough into 12 - 14 oblong portions. Heat ghee and fry these oblong portions on a low heat till golden brown. Soak into sugar syrup. Serve hot or cold.
