Ingredients
1 big bowl poha (Poached Rice or Beaten Rice)
1\2 bowl milk
7-8 green chillies
1 piece of ginger
11/2 lemon
3 tbsp sugar
½ tbsp turmeric powder
3 tbsp oil
Salt to taste
For the tempering:
2 tbsp oil
1 tbsp mustard seeds
For the garnish:
2 tbsp chopped coriander (dhania)
1 tbsp dry coconut powder
Method:
Step 1: Finely chopped the green chillies without seeds and grated the ginger. Keep aside.
Step 2: Wash the thick poha with cool water until moistened, turn poha over with your hand to ensure all poha is damp, but not soggy.
Step 3: Heat the milk in big heavy bottom pan and add the sugar, salt, and turmeric powder for nice color.
Step 4: When the milk is boiled, add the moist poha, lemon juice, mix well and sauté on low flame, while stirring continuously.
Step 5: In other small pan heat the oil, add the grated ginger and green chillies.
Step 6: Sauté on a medium flame for a few seconds.
Step 7: Remove from the flame and pour this tempering over the boiled poha on other flame.
Step 8: Stirring continuously, when the the pohas soak all the milk and is becomes a thick consistency turn off the flame.
Step 9: Place immediately into a greased thali evenly to make a uniform layer using a spatula while the batter is still hot.
Step 10: When cool cut the Khaman into square pieces.
Step 11: Heat the oil in small pan.
Step 12: Add the mustard seeds, when the seeds crackle, remove from the flame.
Step 13: Pour this tempering over the khamans and garnished with coriander and coconut.
Step 14: Serve immediately. 
Message for coming year...
Step 2: Add shred jaggery in it.
Step 3: Melt nicely on medium flame. 
Step 4: When its color is slightly change in dark side then add sesame seeds and continuously stirring.
Step 5: In low flame mix jaggery and sesame seeds very well within a minute then turn off the flame.
Step 6: Grease a tray or any clean surface and roller of roti before start to make chikki. 
Step 7: When you turn off the flame spread the material into grease surface.
Step 8: Quickly roll the material with roti roller so it becomes thin. (As early as possible)
Step 9: Slightly draw horizontal and vertical lines before it cool.
Step 10: When it is cool cut in to square pieces. 
Step 11: Store in container in cool place. 
Step 2: Add shred jaggery in it.
Step 4: When its color is slightly change in dark side turn off the flame on low.
Step 6: In low flame mix jaggery and puffed rice very well within a minute then turn off the flame.
Step 7: Take one cup with cold water and take the 3-4 drops of water in your plam and then make the ladoo.
Step 8: Here you want extra hand to help coz you make all ladoo as early as possible before the material to be cool.
Step 10: When it is cool place in container. 
Ingredients:
Step 11: Store in air tight container in cool place.
Step 1: Heat the half of the ghee in pan and fry edible gum on medium flame. 
Step 2: Finely crashed fried edible gum and keep aside. 
Step 3: Add remaining ghee and add wheat flour in heat ghee on medium flame. 
Step 4: Mix flour and ghee very nicely and roasted in low flame. 
Step 5: Roasted the flour with continuously stirring until it comes out to brown color. 
Step 6: When the flour is roasted well turn off the flame and add fry chopped edible gum. 
Step 7: Mix well and after that add 25 gm ready made sukhadi masala (Katalu) and grated coconut in it. 
Step 8: Turn off the flame and add chopped jaggery in it. 
Step 10: Mix this mixture quickly and thoroughly.
Step 12: Cut it in square shape or diamond shape within 2-3 minutes. 
Step 13: Let it cool for sometimes and after that store in container. 
Step 2: Mix gram flour with buttermilk and salt. Avoid lump of flour. 
Step 3: Add water if require and place pan over medium flame. 
Step 4: Bring to a boil, stirring continuously.
Step 6: Turn off the flame and Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. 
Step 7: Repeat for all plates and sprinkle red chilli power over each plates. 
Step 8: While it cools, heat oil in a small pan. 
Step 9: Add mustard seeds, and sesame seeds. 
Step 10 Stir a few times, and then sprinkle over the spread out mixture. 
Step 11: When cool, cut this layer into strips of your wish. Roll up each strip like a scroll, as firmly as you can, without breaking them, and arrange on to a serving dish. 
Step 12: Garnish with coriander leaves, and coconut and serve. 
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. 
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…..............:))
