Vermicelli seviyan:-Heat ghee in a broad non-stick pan, add the vermicelli and sauté on a slow flame for 2 minutes or till it turns light brown in colour. Keep aside. Combine the milk and water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.Add the sugar, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.

Add the roasted vermicelli, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside. Heat ghee in a small non-stick pan, add the cashew nuts and sauté on a medium flame for 1 minute. Add the raisins and sauté on a medium flame for a few seconds.
Pour this over the semiyan along with the cardamom powder and mix well.vermicelli semiya is ready.

Rice:-Boil water in a deep pan, add the soaked and drained rice, salt and oil, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is 95% cooked.
Drain, transfer to a plate and allow it to cool for 2 to 3 hours.
rice is ready.

Tamatar ki chutney:-Wash tomatoes thoroughly and dry them until the water is dry. Remove it's stem and cut it into large pieces. Grind the grated tomatoes into a mixer jar and grind them fine.
Put Kadhai on gas. Put oil in kadhai and let the oil warm. After heating the oil, add cumin seeds to it and fry it. After this, add turmeric powder and fry it lightly.
Add tomato paste, red chilli powder, plain salt and sugar in it. Mix all the ingredients well

Cook the chutney well with tomato and cook until the chutney is thick enough.tomato chutney is ready.

Aloo tamatar ki sabzi:-Heat the oil in a kadhai and deep fry the potatoes and soya till they turn golden brown from all the sides. Drain on an absorbent paper and keep aside.Heat the oil in a broad pan, add the red dry chillies, tomatoes and the mix well and cook till the oil forms a separate layer on top.Add the fried boiled potatoes, salt, lemon juice and little water, mix well and simmer for 5-7 minutes.Serve hot.aloo tamatar soya ki sabzi is ready.

Poori:-Combine all the ingredients in a deep bowl and knead into a soft dough using add water.Divde the dough into equal portions.
Roll a portion of the dough into a circle without using any flour for rolling.Heat the oil in a deep non-stick pan and deep-fry a few puris at a time on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
Poori is ready.

Capsicum ki sabzi:-Dry roast the besan in small non-stick pan on a medium flame for 2 to 3 minutes. Keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the capsicum and salt and sauté on a medium flame for 2 minutes

.Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder, sugar and lemon juice and sauté on a medium flame for 1 minute, while stirring occasionally. Add the roasted besan and mix well cook for few mins, then switch off the flame.

Chenna:-For the chenna Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil. Switch of the flame and wait for 1 minute, while stirring occasionally. Add the lemon juice gradually and keep stirring gently. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out. Strain using a muslin cloth. Discard or store the whey. Place the muslin cloth with the chenna in a bowl of fresh water

And wash it 2 to 3 times. Tie and hang for 30 minutes for the extra water to drain out. How to proceed Put 1 cup of water in a steamer or a pressure cooker, add sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely. Meanwhile, squeeze the muslin cloth to drain any more water remaining. Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth

And free of lumps. Divide the chenna into equal portions and roll each portion into small balls between your palms. Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes. Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes. Remove gently into a bowl, refrigerate and serve chilled.

Karonde ka khatta meetha achar :- Heat oil in a kadai to smoking point. Reduce to medium heat, add methi dana and saute till it begins to change colour. Add saunf, kalonji, coriander powder, red chilli powder, turmeric powder and salt. Stir, add karaunda and green chilli and stir for five minutes. Add jaggery and half cup of water. Bring to a boil, cover and simmer, stirring occasionally, for seven to eight minutes. Remove and cool. Store in sterilized bottles.

Aam ka achar:-Peel the mangoes, cut lengthwise into quarters and remove the kernel. Heat oil in a kadai to smoking point. Reduce to medium heat, add methi dana and sauté till it begins to change colour.Add saunf, kalonji, coriander powder, red chilli powder, turmeric powder and salt. Stir, add mangoes and stir for five minutes. Add jaggery and half cup of water.
Bring to a boil, cover and simmer, stirring occasionally, for seven to eight minutes. Remove and cool. Store in sterilized bottles.