Peel and remove seed from lauki (dudhi). Then grate lauki with grater.

Now in a pan, add ghee and grated lauki. Sauté till lauki become soft.

Add milk and stir continuously till it become thickens.

Add sugar,c ardamom and saffron strands. Mix well.

Then add raisins, pistachio slits and dry rose petals.

Allow it to cool down and serve chilled lauki kheer.

Rinse ½ cup sabudana well until water turns clear. Soak it in ½ cup water overnight or 4-6 hours.

After soaking time, the sabudana would have absorbed all water. It should be soft, press with a finger to check, it should crush easily. Drain sabudana in a colander and allow it to dry for 15 minutes.

Then in a pan dry roast ¼ cup peanut on medium flame. Remove its skin and grind it into coarse powder.

Now, in a mixing bowl add soaked sabudana, along with boiled potatoes, roasted peanuts, green chili paste, ginger paste, salt, lemon juice and coriander leaves. Mix well.

Divide mixture into equal parts, flatten them a bit and make them round shape.

Heat oil in pan, add vadas to oil one by one and fry vadas on medium heat until golden brown and crispy from both sides.

Drain on paper towel.

In another method, heat appe pan and add little oil in each mould of appe pan.

Prepare sall balls from vada mixture and place it over appe pan.

Keeping the flame on medium cover and cook vada till it turns golden brown.

In a grinding jar, add coriander leaves, green chilli, grated coconut, salt, sugar and lemon juice. Grind into smooth paste

Remove it to the bowl and serve

Wash and soak sama chawal for 30 minutes. Drain and then keep aside.

In a pan, add ghee, cumin seeds, dry red chilli, cinnamon stick, cloves, green chilli paste and peanuts. Sauté it.

Add potato cubes and sauté it. Then add soaked sama chawal and mix well.

Now add water and salt to taste. Mix well.

Cover and cook on low flame. Do check and sit at intervals.

Cook till grains absorb water and softened.

Then add curd and mix well.

Garnished with coriander leaves and serve hot.

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.