Ingredients
1 large eggplant
1 medium o nion, finely chopped
1/2 cup chopped coriander leaves
2 tomatoes, chopped finely
4 green chillies, chopped finely
1 cup cooked green peas
1 1/2 tsp dhania-jeera ( cumin -corainder) powder
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp amchoor(mango powder)
Salt to taste
1 tsp sugar
3 tbsp cooking oil

Method
Rub 1/2 tsp oil on the eggplant and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable.
This will take around 30-45 minutes at 400 deg F.
Take it out of the oven and peel it.
Mash the baigan and add the salt to it.
Heat the remaining oil and add the chopped onion.
Fry till the onions turns translucent.
Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous.
Now add all the spices and the sugar and fry for a minute.
Add the baigan and mix well.
Now add the peas and fry for a couple of minutes.
Add the chopped coriander leaves and some water to get a thick consistency.Mix well.
Heat through.
Serve when hot with plain rice/paratha.

Ingredients
For Channa
1 cup kabuli channa soaked overnight
1 large tomato
2 large onions
1 1/2 tbsp. chopped coriander
1 tsp. ginger grated
1 tsp. garlic crushed
1 lemon (juice extracted)
2 tbsp. oil, 1 tbsp. ghee
1 tsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp. sugar
1 tsp. cumin seeds

Dry masalas :-
1 tsp. red chilli powder
1/2 tsp. each cinnamon – clove powder, turmeric powder
1/4 tsp. each garam masala, pepper powder
salt to taste

For Bhatura
2 cups plain flour (maida) 2 tbsp. curds
2 tbsp. butter or oil
1/2 tsp. soda bicarb
salt to taste
Milk to knead dough
oil to deep fry

Method:
Sieve together flour, salt and soda.
Add and mix in curds and oil.
Add enough milk to knead into a soft pliable dough.
Cover with a wet cloth.
Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.
Knead dough again. Take fistful of dough. Roll into 1/4″ thick 5″ diameter round. Fry in hot oil.
Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and slices of onions and lemon.

Method for Channa
Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.
Pressure cook till done. (approx. 6-7 whistles).
Cool about 5 tbsp. channa for grinding.
In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.
Chop remaining tomatoes and onions fine.
Heat oil in a large skillet.
Add cumin seeds to splutter.
Add ginger-garlic and fry for a minute.
Add chopped tomatoes, onion and fry till tender.
Add channa-paste, fry further 3-4 minutes.
Add all dry masala except cinnamon-clove powder.
Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.
Stir and bring to boil.
Simmer for 7-8 minutes till gravy thickens.
Take in serving dish.
Heat ghee in a small sauce pan.
Add the chillies and cinnamon-clove powder.
Add chopped coriander and pour hot over the channa.
Squeeze lemon over channa.
Stir in seasoning gently.

Making time :- 30 mins (excluding pressure cooking)
Serves – 5

Ingredients
6 chickoos
1/2 tea cup milk
1/4 – 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 – 3 drops cochineal (essence)
1 tbsp ghee

Method
Peel and mash chickoos or blend.
Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with almond or walnut in centre of the halwa.