Ingredients:

1. Maash daal 1 cup.
2. Onion 1 small.
3. Red Chili round 2-3.
4. Salt 1 tsp or according to taste.
5. Ground Red chili 1 tsp.
6. Green chili 2-3 for garnishing.
7. Garlic 1tsp.
8. Ginger 1tsp.
9. Cooking Oil 1/2 cup.

Directions:

1. Brown the onion, then add 1 cup of water and cook over medium heat. Keep stirring and crush onion as you stir.
2. Now add the garlic and ginger; keep stirring and then add all the dry ingredients.
   
3. Add the daal and stir well, till you see oil seperate from the daal.
4. Add one cup of water, bring the water to boil and then reduce the flame to low
5. Cover and cook for about 15 minutes or when the daal is tender.
6. Garnish with green chilis.
   

Ingredients:

1. Okra cut (about 2 pre-cut frozen bags)
2. Onion 1 sliced
3. Tomatoes 2 sliced
4. Salt 1 tsp.
5. Red chili 1 tsp.
6. Fresh cilantro leaves chopped (for garnishing)
7. Green Chili 3 (for garnishing).
8. Lemon Juice 1 tbsp.
9. Cooking oil 1/2 cup.

Directions:

1. In a large saucepan over high heat, brown okra till golden brown.
2. Now add the salt and red chili.
3. Add the onions and tomatoes and cook over medium-high flame.
4. Now add the lemon juice and cook for an aditional 3 minutes.
5. Garnish with fresh corriander and green chili, and serve with roti or nan.
   

Ingredients:

1. Chick Peas 1 cup
2. Rice 3 cups, washed and soaked.
3. Salt 1 1/2 tsp
4. Cumin seeds 2 tbsp
5. Kalonji 1 ½ tsp
6. Garam masala sabat 1 tbsp
7. Onion small peeled and chopped
8. Cooking oil about 1/2 cup

Directions:

1. Heat oil in sauce pan and add onions.
2. Fry for till about golden brown
3. Now add the garam masala and cumin seedsdry ingredients and stir.
4. Now add 6 cups of water, for every cup of rice the ratio of water is double.Let the water boil.
5. Now add the salt and washed rice.
6. When the water boils up with the rice, put on an air tight lid and let it cook for about 15-20 minutes.(boiling time may vary)
7. When the water dissapears, reduce the heat to very low, and cook for another few minutes.
8. After you turn the stove off, let it sit for another few minutes before removing the lid
9. The rice is now ready to be served.
   

Ingredients:

1. Potatoes 5-6 medium, peeled and cut ( small pieces)
2. Salt 1 tsp or according to taste
3. Red chili 1 tsp or according to taste
4. Coriander seeds 1 tbsp
5. Kalonji 1 ½ tsp
6. Zeera 1 tsp
7. Fresh green Chili about 4-5 cut
8. Fresh Coriander leaves and tomato slices to garnish.
9. Cooking oil ¼ cup

Directions:

1. Heat oil in sauce pan and add potatoes.
2. Fry for about 5 minutes.
3. Now add all the dry ingredients and stir.
4. Cook on medium heat for about 15 minutes; cover up the sauce pan with a lid.
5. Check the potatoes, if they are done (are soft) then remove from stove.
6. Garnish with green chilis and fresh coriander leaves
   

Ingredients:

1. Besan (gram-flour) 1½ cups
2. Onions 1 small peeled and cut in small cubes.
3. Potatoes 2 large peeled and cubed.
4. Red chili 1½ tsp.
5. Salt 1½ tsp
6. Coriander seeds 1 tbsp
7. Fresh green chili 5-6 cut and sliced
8. Fresh cilantro leaves about ¼ bunch, cut.
9. Cooking oil for deep frying.

Directions:

1. Mix besan (gram flour) with enough water to form a paste (medium consistency) - stir well
2. Add all dry ingredients to the paste and stir well
3. Now add onions, potatoes, green chillies, and cilantro leaves - stir well
4. Heat oil over medium-high heat
5. Using a tablespoon per pakora, pour mixture into the oil and fry for one minute either side
6. On a plate, or dish, spread paper towel to absorb excess oil
7. Remove fried pakoras and place on dish until you are done frying all the pakoras
8. Remove paper towel and serve with chutny or sauce