For dhokla, add curd and enough water into dhokla flour (ready made available in grind milk shop) and prepare lump free thick batter. Add salt and mix well. Allow it to ferment for overnight or 6-8 hours. After fermentation add turmeric powder, crushed green chillies and ginger garlic paste. Mix well. Now add sodabicarb, mix well. Pour into greased thali and steam for 15-20 minutes in dhokla maker. Then cut into pieces.

In a pan heat oil. Add mustard seeds. When crackles add sesame seeds and curry leaves. Add dhokla pieces. Mix gently. Cook for couple of minutes. Dhokla is ready.

For stuff gunda sabji, wash gunda and remove seeds from them by using salt as it is very sticky.

Now prepare masala for stuffing. In a mixing bowl take roasted besan. Add dhania jeera powder, salt, turmeric powder, red chilli powder, garam masala powder, roasted peanut powder and sugar. Combine well. Add oil and mix well. Stuff this masala in each gunda.

In a pressure cooker add water at bottom. Put stand into. Put plate of stuff gunda on it. Close with lid and cook till 2 whistles. In a pan heat oil. Add mustard seeds. When crackles add asafoetida. Add cooked gunda and mix gently. Cook for couple of minutes. Stuff gunda sabji is ready.

For sukhi moong dal, wash and soak yellow moong dal in water for 30-40 minutes. In a pan heat oil. Add mustard seeds and cumin seeds. When crackles add asafoetida. Add add approximate 1 and 1/2 cup water. Add salt, turmeric powder and red chilli powder. Mix well. When it comes to boil add soaked moong dal (without water). Cook on low flame till dal well cooked and all water absorbed. Sukhi moong dal is ready.

For fajeto, In a vessel (patili) take curd, mango pulp and besan. Beat with hand beater. Add enough water and mix well. Add salt and keep on flame. Add green chillies, ginger, garam masala powder and sugar. Stir occasionally. Boil till get desired consistency. In a tadka pan heat ghee. Add mustard seeds and cumin seeds. Add cloves and cinnamon piece. When crackles add curry leaves. Pour this tadka into fajeto. Cook for couple of minutes. Add chopped coriander leaves. Fajeto is ready.

For do padi roti, knead soft dough of wheat flour, salt, oil and enough water. Rest for 15 minutes. Then knead well again. Prepare equal size balls from it.

Take two balls. Apply oil and following by flour on one side of both balls. Join together. Then roll out thin roti by dusting flour. Cook both sides on tawa on low flame till light golden spots appears.(you can see two layers). Then separate two rotis carefully. Apply ghee on both rotis. Serve with aam ras and sabji.