Ingredients 
Channa flour (Besan) : 1 cup
Sugar : 1 1/4 cup
Ghee : 3 cups
Water : 1 1/2 cup
Servings: 12 pieces
Method
Step 1: Heat ghee and keep aside.
Step 2: Take Besan and mix it with one cup of ghee so that it is of dropping consistency.
Step 3: Now put the sugar and the water in a pan and start heating it.
Step 4: Once it starts boiling then adds the mixed Besan mixer in it.
Step 5: Now put about one cup of heated ghee and keep stirring. Stir in one direction (clockwise or anti-clockwise) only.
Step 6: Keep stirring (medium flame) and after 3 mins add one cup of ghee in it.
Step 7: Continue this until the Besan leaves the sides of the pan.
Step 8: Once it does so, and then pours it out into a greased tray.
Step 9: After about 4 mins cut it into pieces and allow it to cool.
Step 10: Once cool it can be eaten.
Note: It can be kept fresh for 10 days in an air-tight container.
Destiny is not a matter of chance, It's a matter of choice;
It's not a thing to be waited for, It's a thing to be achieved.
~ William Jennings Bryan
Step 2: Cook in law flame for 2 minutes and after that add salt and turmeric powder in it.
Step 4: Sprinkle the besan flour over the water. 
Step 5: Mix well with green chillies and take care so that no lumps are there. 
Step 6: Turn off the flame and place in serving dish. Serve as side dish.
Method:
Step 2: Peel the yellow turmeric. 
Step 3: Cut into long pieces. 
Step 4: Mix both and sprinkle the salt and lemon juice over it. 
Step 5: Lemon juice and salt mix properly with turmeric. You can also your ginger juice or ginger small piece for nice flavor.
Step 6: Place it in cool area. It is very easy to make pickle of fresh turmeric. 
Benefit of Turmeric:
Step 3: When they become dry then remove the seeds and cut into long piece.
Step 4: Take dry clean vessel and add sugar and lemon juice in it.
Step 5: Mix all sugar powder in lemon juice properly.
Step 6: Add dates pieces in this mixer.
Step 7: See that all dates pieces is cover with this lemon juice otherwise add more lemon juice.
Step 8: Add ready made aachar (pickle) masala in it.
Step 9: Mix all this properly and closed the vessel with cover.
Step 10: It is ready to eat it within two hours. 
Step 2: Add sugar, salt, turmeric powder and lemon juice.
Step 4: Add sesame seeds and fry for while.
Step 5: Add green chillies past and turn off the flame.
Step 6: Pour this mixture over the prepared flour.
Step 7: Mix with flour very nicely.
Step 8: Add yogurt as require in it.
Step 9: Knead the stiff dough.
Step 10: Take small portion of dough and make round shape with help of plam or otherwise divided the dough into big portions and Roll into big round shape and then cut into small round shape with help of round shape.
Step 11: Take all the vadas with help of knife.
Step 12: Deep Fry in hot oil on medium flame.
Step 13: when all vadas if puffy then turn into another side and fry on low flame until they become light golden yellow.
Step 14: Drain excess oil and place in another plate.
Step 16: Store in an air-tight container after letting them cool thoroughly. They will keep well for a few days. 
* Add 2-cup water in cooker with one tbsp salt and presser cook for three whistles.
* Drain extra water from white beans.
Step 2: Add tomato gravy in it and cook until they becomes thick.
Step 3: After that add red chilli powder, turmeric powder and salt in it.
Step 4: Mix well and add cook white beans in it.
Step 5: Cook on medium flame for 5-minutes and stirring continuously.
Step 6: Turn off the flame and garnish with coriander leaves.
Step 2: Add curd and blend it. 
Step 3: Take the semolina in a bowl and add 1\2 cup water and salt. 
Step 4: Add Ginger-green chilli paste and mix well. 
Step 5: Just before steaming, sprinkle the fruit salt and lemon juice over it. 
Step 6: When the bubbles form, mix gently.
Step 8: Steam in a steamer for 15 to 20 minutes or till the dhoklas are cooked. 
Step 9: Cool slightly and cut into square shape. 
Step 10: If you like without oil then serve immediately granished with boiled sweet corn and coriander. 
Step 11: Heat the oil in a small vessel. 
Step 12: Add mustard seeds when the seeds crackle, add asafetida, mix well. Saute on medium flame foe few seconds. 
Step 13: Remove from the flame. Pour this tempering over the dhoklas. 
Step 14: Serve hot with tomato ketchup or fresh green chutney.:) 
Recipe of Green coriander leaves chutney click 
Recipe of red chillies chutney click 
Step 2: Add chopped onion and cook for 2-3 minutes.
Step 3: Then add chopped tomato and cook until they are soft.
Step 4: Add white gravy and cook for 3-minutes.
Step 5: After that add turmeric powder and grounded masala in it.
Step 6: Add boiled vegetable in it.
Step 7: Mix well and turn off the flame.
Ingredients
Step 2: Take 1\2 cup water (or simple milk) in kadai and heat up to boiling and add chopped dates.
Step 3: Keep stirring till all dates becomes soft and turn off the flame. 
Step 4: Cool for 2-3 minutes and place into grinder bowl.
Step 5: Grated mava.
Step 6: Grind 20 pieces of almond into mixer.
Step 6: Take another thick pan and heat the ghee in pan.
Step 7: Fry edible gum on medium flame.
Step 8: Finely chopped fry edible gum and keep aside.
Step 9: Then remove half of the ghee from pan and add prepare dates mixer.
Step 10: Add sugar and stirring till thick consistency.
Step 11: Stirring well up to all water part is burn and paste of date looks dark brown color.
Step 13: Add grated mava on a low flame and keep stirring.
Step 15: Take little part of mixer in hand and try to make small balls if it becomes in shape then turn off the flame.
Step 16: After that add almond powder and mix well.
Step 17: Pure the batter of khajur paak or date sweet on the plate. 
Step 18: Cool for 20 minutes after that take little ghee in your palm and make medium balls of date sweet or khajur paak.
Step 19: Decorate the balls with chopped almond and place in another plate. 
Step 20: Store into container and place in cool. 
Step 2: Turn of the flame and cool at room temperature. If wheat flour is warm then it is best for making crispy chakri.
Step 3: Place this wheat flour in big bowl and rubbing smoothly with hand.
Step 5: Heat 5 tbsp oil and add the sizzling hot oil to the wheat flour or if flour is warm then add oil as it is. Mix lightly.
Step 8: Closed the sev maker tightly.
Step 10: Heat the oil for frying. Test the oil by dropping a small piece of dough and wait for 3 or 4 seconds if it does not rise to the top then oil needs to be heated.
Step 12: Turn in to another side and fry into middle flame for 1-2 minutes. If you are frying in low or medium flame on another sides than it’s turns into golden brown and crispy. So you can take care of it.
Step 14: Drain on paper and fry the remaining raw chakri in the same manner. 
Step 15: When all the chakri have been cooled then store in an airtight jar. 
Step 5: Add approximate 600ml water in it.
Step 7: When bubbling is stop and mixer becomes slightly thick then turn the gas in lowest flame. Don’t turn off the flame until we simmer the gulabjamuns. 
Step 8: Add few strands of saffron in sugar syrup.
Step 10: Place the jamuns softly in heat oil in law flame. 
Step 11: Deep fry in ghee in low flame until it turn golden brown. 
Step 12: Drain excess ghee and place the hot sugar syrup in low flame.
Step 13: Soak the jamuns in hot sugar syrup for 15 minutes.
Step 14: After 15 minutes place it in another serving bowl and enjoy with your dinner or lunch….:)
Step 7: Make small Slits with the tip of the knife on top of the puris.
Step 12: Enjoy it in your breakfast or snack time…..............:))
Step 3: Cut the carrot and remove the middle white part of it.
Step 5: Grind very well.
Step 7: Shake very well and pour into serving glass. If you are like than also add ice pieces.
Step 3: Cook for a few minutes so chillies become soft. 
Step 4: After that add chopped cabbage in it. 
Step 5: Cover the pan and cook for 2-3 minutes.
Step 7: Serve as side dish with curry and Roti. 
Step 4: Peel the turia and cut into small pieces. 
Step 5: Heat the oil in a frying pan add the mustard seed and cumin seeds and asafoetida in it. 
Step 6: When all seed s are pop up then add curry leaves in it. Add chopped turia in it. 
Step 7: Cook for 3 minutes when they become soft then add red chilli powder, turmeric powder and salt to taste. 
Step 8: Mix well and cook another 5 minutes. 
Step 9: Pour the masoor dal and stirring. 
Step 10: Cook dal for 5 minutes more and add 
Step 11: Turn off the flame and garnish with coriander leaves. 
Serve hot with bolied rice and Roti (Chapatis). 
Step 2: Crush with hand blander and drain into vessel. 
I will prefer without any other things in it and as plan it is also tasty and real taste of orange with color of beet root. It is rich with an excellent source of vitamin C from orange and a source of potassium, iron, and calcium from Beet.
Step 2: Heat the ghee in kadai or pan on medium flame.
Step 3: Add khajur and keep stirring. 
Step 4: Stirring constantly till khajur is soften. 
Step 5: Place it on the flat plate.
Step 6: Sprinkle chopped almonds and cashewnuts. Gently press the dry fruite.
Step 7: When set and warm cut it into lone stripes and roll this stripes and cut in to round shape.
Step 8: Store in clean and dry container.
Step 2: Grind to fine powder in a blender. 
Step 3: Use as required
Step 2: Add 1\2 cup water into cooker and add these potatoes pieces in it.
Step 4: Heat oil in a pan and add cumin seeds when they crackle add asafetida. 
Step 5: After that add dabeli masala, and mass potato in it. 
Step 6: More mixing well add 1 cup of water in it.
Step 8: Cook until all the water is burn and mix masala very well.
Step 2: Place a portion of the prepare filling on the lower half of each bun with chop onion, pomegranate and peanuts. 
Step 3: Cook the buns in a pan using little batter or oil. 
Step 4: Place it in to serving plat.
