Narkel Naru (Coconut ladoo)

Ingredients:

1. Grated Coconut - 3 cup
2. Sugar - 1 cup
3. Milk - 2 cup
4. Condensed milk - 1/4 cup
5. Cardamom powder (elaichi) - 1/4 tsp
6. Fennel seed (mouri) - 1/4 tsp

Method:

1. In a karai/pan lightly roast the grated coconut and add the sugar to it.
2. Stir it till the sugar gets melt,add milk and condensed milk to it.
3. Add cardamom powder and fennel seed to it and mix it well.Now cook it under slow fire till the coconut is cooked well.
4. Keep stirring it till the milk dries up,and coconut mix comes out clean from the sides. the mixture becomes sticky. don't make it too much dry so that you can make balls easily.
5. Allow it to cool for 4-5 minutes, make small balls from the mixture.
6. Keep it in air tight container.

Potol Posto

Ingredients:

1. 1/2 cup - Posto / Poppy seeds ( Grind as a tight paste with salt and Green chilli)
2. 500 gm - Potol / Parval ( cut 2 pieces )
3. 1 - big Onion (finely sliced)
4. 1 - Green Chilli
5. 1/4 table spoon - Turmeric
6. 1/4 table spoon - Red Chilli powder
7. Salt To taste
8. 2 table spoon - White Oil

Method: 

Rub a pinch of salt and turmeric on cut potol/parval and keep aside.
Heat white oil in kadhai.
Fry potol/parval till brown and keep aside.
To the same oil add onions and fry for 2 min on medium heat.
Add turmeric, chilli powder, posto/poppy seed paste and salt. Fry on medium heat for 3-4 min.
Then add fried potol/parval. Mix well and remove from heat.
Serve with hot rice or roti.

Egg Curry

Ingredients:

1. 4 hard boiled eggs-shelled.
2. 2 small potato, peeled and cut into two pieces
3. 3 table spoon of mustard oil
4. 1 table spoon of turmeric
5. 3 table spoon of Kashmiri Chili powder
6. 2 small onion sliced
7. 1 table spoon of cumin seeds
8. 1 bay leaf
9. 1 table spoon of ginger garlic paste
10. ½ table spoon sugar
11. 2 table spoon of tomato ketchup
12. 1 table spoon of Dhania-jeera powder
13. ½ tsp of garam masala
14. Salt to taste
15. Coriander leaves to garnish

Method:

Take the hard boiled eggs and make slits on them.

Fry them in 1 tsp of oil. Take out, when nicely fried.

Next add the turmeric, chilli, salt mixture to the pieces potatoes and fry them in this oil. Take out, when 3/4th fried.

In a deep bottomed vessel, take 2 tbsps of mustard oil. Heat it, then add a bay leaf and a tsp of cumin seeds.
Once the cumin seeds splutter, add the sliced garlic and fry for a min. Take care not to burn the garlic.
Add ½ tsp of sugar in the oil.

Next add the sliced onions and keep on frying till they change color and become light brownish.
Add a pinch of turmeric powder, ginger-garlic paste and the tomato ketchup
Next add 2 tsps of Kashmiri chilly powder.

Add 1 tsp of Dhania-jeera powder and fry well, adding a little water and fry till oil starts to separate.
Once oil starts to separate, put in the fried eggs and potatoes and mix.
Add little Water for gravy, and salt to taste.

Once it comes to boil and potatoes are cooked, add ½ a tsp of garam masala.
Garnish with coriander leaves and serve with hot rice.

Lau Chingri

Ingredients: 

1. 500 gm Lau/gourd
2. 1-cup prawn/chingri
3. 4-large green chillies
4. 1-tbsp Cumin seed
5. 1-Bay leaf
6. 1-tbsp coriander powder
7. 1-tspTurmeric powder
8. 1-tsp Chili powder
9. Salt  as per taste
10. Garnish with chopped Coriander

Method:

Peel and cut the lau/gourd in very small cubes.

Clean, deshell, devein the prawn/chingri

In a pan add oil and heat it for sometime,then add the cumin seed & bay leaf, when they turn brown, add the lau/gourd and prawn/chingri, fry for 5 min, then add green chili,
coriander powder, chili powder, turmeric powder and mix all of them with the lau/gourd & prawn/chingri, fry for another 5 min till both soften, add salt .

If you think that you need gravy you add water to this and let it boil for sometime.
Serve hot with rice and roti.