Goondh candy

Ingredients:750 grams ghee½ kg flour (wheat)½ kg jaggery (gur)¼ kg khoya100 grams goondh (edible gum)1 tbsp poppy seeds½ cup coconut powder1 tsp cardamom powder½ tsp jaifal (nutmeg) powder1 cup almonds and pistachios

Method:In a pan heat 250 grams ghee and fry goondh on low heat till it pops. Remove. In another pan heat 250 grams ghee, add the flour and roast on very low heat till it exudes an aroma and becomes smooth. In the third pan again heat the remaining ghee, add jaggery and heat till it melts and starts boiling at the edges. Add khoya and stir continuously until smooth. Remove. Combine flour, jaggery, khoya mixture, goondh, two-thirds of the mixed nuts and the remaining ingredients and mix well. Grease a tray and pour the mixture on to it. Garnish with remaining almonds and pistachios. Let it cool then cut into square pieces. Store in fridge.

Brinjal curd with bajra roti

Ingredients:250 grams brinjal (whole)½ kg curd (beaten and seasoned with salt, pepper, and a dash of red chilli powder if desired)½ kg flour (bajra)Salt to taste

Method:Brinjal curd:Rub some oil on brinjal, place on tuwwa to roast and cover. After 10 minutes when it is done dip in cold water and remove the skin. Now chop the brinjal into cubes and mix in beaten curd. You can temper the curd with a tarka of hot oil seasoned with cumin seeds and whole red chillies before serving if you wish.

To make rotis:Put two tbsp of oil and a pinch of salt in flour and work with your fingers to form dough. Now make four rotis. You can spread some butter on rotis if you like. Serve piping hot with brinjal curd.

Methi saag

Ingredients:1 dozen small bunches methi½ cup oil1 onion, sliced2 tomatoes, sliced5 cloves of garlic, sliced1 tsp ginger paste½ tsp roasted zeera¼ tsp turmeric powder1 tsp red chilli powderSalt to taste

Method:Trim the methi and wash very well. Heat oil in a pan, fry onion and garlic slices with zeera. Add methi and all the other ingredients; cook for five minutes. Serve with roti, makkai roti or naan.

Dry dates with pudding

Ingredients1 litre milk2 eggs250 grams dates8 tbsp sugar

Method:Soak dates overnight and remove seeds. Liquidise all the ingredients in blender and bake in the oven for two hours. Decorate with roasted almonds.

Walnut delight

Ingredients:1 cup walnuts, roughly chopped¼ cup almonds, roughly chopped1 kg milk1 cup khoya1 cup sugar½ cup ghee½ tsp cardamom powderA pinch of saffron

Method:Boil milk with sugar and saffron and keep aside. Melt ghee in a pan, add khoya and cardamom powder. Stir continuously; after 10 minutes pour boiled milk and walnuts. Sauté till mixture takes on the consistency of halva and leaves the sides of the pan. Garnish with almonds.