Boil the sweet potato in a steamer.  When it cooldown peels and mash using a potato masher.

Heat the ghee in a pan on medium heat. Once hot add dry fruit and roast it slightly. Keep it aside.

Add mashed sweet potatoes. Mix and cook with stirring constantly until it becomes thick and leaves the sides of the pan.

Then add kesar milk and sugar. Mix, as sugar melts, it becomes loose and runny again. Cook until it becomes thick again.

Add cardamom powder and roasted dry fruits. Mix well.

Sweet potato halwa is ready.

Wash and soak samo rice in water. Discard soaking water, and keep it aside.

Add 1+1/4 cup of water and boil water.

Once it starts to boil, reduce the heat to LOW, cover the pan and let it cook for 20 minutes.

Takeout cooked samo into mixing bowl, cool down it completely

Add the rest of the cutlet ingredients except oil. Mix it well.

Shaping the cutlet into a round shape. Keep it aside.

Heat the oil in a pan, add cutlet, and fry till it browns from both sides.

Remove it to a paper towel-lined plate to absorb extra oil.

Serve sama cutlet with green chutney.

In a bow, take sabudana and wash it under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.

Now soak sabudana by adding just enough water to cover them. Soak covered for 5-6 hours or overnight.

Sabudana will fluff up after soaking. Mash sabudana and check if it is properly soaked or not.

Drain off excess water and dry sabudana for some time.

Add coarse peanut powder, salt, sugar and lemon juice into soaked sabudana. Mix well.

Now heat oil in a pan, add cumin seed and chopped potato cubes. Cover and cook on low flame till potato becomes soft.

Add peanuts, curry leaves, and chopped green chilli. Sauté it for 2-3 minutes.

Then add the coated sabudana to the pan and mix everything.

Cover and cook until the sabudana are a bit translucent and well-coated. Keep stirring occasionally.

Finally add chopped coriander leaves and mix well.

Serve hot sabudana khichdi with chilled yogurt raita.

In a bowl, combine, yogurt and milk, and mix well.

Add cumin powder, sugar and salt mix well.

Add all the chopped fruits and mix

Serve with any sabudana khichdi or rajgira paratha.

Heat the oil in a pan on medium heat. Once hot add cumin seeds, sesame seeds, chopped green chilli and chopped cashews. Sauté for a minute.

Add sweet potato and salt. Mix well.

Sprinkle some water. cover and cook till sweet potatoes are soft and tender

Now add crushed peanuts and desiccated coconut. Mix well and cook for a minute.

Now switch off the gas, add lemon juice and Sprinkle chopped coriander leaves and mix.

Sabji is ready to serve.

Take rajgira atta in a bowl. Add salt, chopped green chilies, cilantro, mashed potatoes, ghee and yogurt. Mix well.

Then add 2-3 tbsp water (or as required) and knead the dough.

Divide the dough into 5 equal portions and make smooth balls.

Dust some flour and Roll it very gently. Because of its crumbly texture, you cannot make smooth edges.

If paratha is not rolled properly than take parchment paper or a plastic bag or ziplock bag on a rolling board. Take 1 ball and flatten it out or roll it.

Heat the tawa or skillet on medium heat.

Add paratha and when you see a few bubbles on it flip it. Cook for another few seconds.

Apply some ghee to paratha and cook till it has brown spots on both sides.