Wash sama rice well. And soak in enough water for at least 30 minutes.

After 30 minutes, drain all the water. Keep it aside

Now, in a heavy bottom pan, add ghee and dry fruits. Roast till it slightly golden brown in color. Keep it aside.

Then in a pan, add milk, rice, soaked saffron into hot milk.

now lower the flame and and cook samo rice properly. It will take about 10-12 minutes. So stir in between and also keep scraping the sides of the pan.

Add sugar and mix.

Then add roasted nuts and cardamom powder. Mix well.

Cook for another 2-3 minutes or till kheer thicken slightly.

Then turn off the stove.

Sama rice kheer is ready.

Wash sabudana with water and soak in the water for 4-5 hours.

When sabudana soaked properly transfer them into the colander, rest for 15-20 minutes and let the excess water drain out.

Then add sabudana into mixing bowl, and add crushed peanuts, black pepper powder, rock salt and green chilies paste. Mix well.

Add yogurt and rajgira atta. Mix well and make a thick batter kind of mixture.

Make a small size pakoda in your fingers.

Now heat the oil in a pan adds pakoda batter using your fingers and thumb.

Don’t touch them for a minute otherwise, they will break and fall apart in the oil which makes a big mess.

Then after 1-2 minutes, move them around to get even browning. Once browned and crispy from all the sides.

Drain out on wire rack to remove excess of oil. Make another batch same like this.

Farali pakoda is ready.

Wash and soak sama rice for 30 minutes.

Drain excess of water and keep it aside.

Now add ½ tsp ghee in a pan. Then add peanuts, cashews and dry coconut slits. Sauté till it slightly golden brown in color.  keep it aside.

In the same pan, add cumin seeds, cardamom pods and black pepper. Sauté for a minute.

Add chopped green chilli and sauté.

Then add chopped potatoes and salt. mix well and cook potatoes till it become slightly soft.

Add sama rice and mix well.

Now add water and  black pepper powder. Mix well.

Cover and cook pulao on medium flame for 15 minutes or until sama rice is properly cooked.

Then add roasted peanut, cashews , coconut slits, lemon juice and coriander leves. Mix well.

Sama rice pulao is ready.

Heat oil in a pan, add cumin seeds, sesame seeds, cloves, cinnamon and chopped green chilli. Sauté it.

Add boiled potatoes and mix well.

Then add roasted peanut powder, grated coconut, salt and sugar. Cover and cook it for 2 minutes.

Switch off the flame and add lemon juice and coriander leaves.

Mix well and serve hot.

In a mixing bowl, add rajgira flour, grated potatoes and salt. Mix well.

Add little water and knead tight dough.

Grease surface with roll or dust dry flour and roll puris into round shape.

Now heat oil in pan, add puris and fry them on high flame.

Drain them in plate and serve hot.