For chole

Heat oil into a kadahi, saute sliced ginger, green and add tomatoes paste and for few minutes then add spices and cook until oil becomes separate.

Further add boiled chole and required water cover with lid and simmer for 10 minutes. Then add chopped coriander.

Chole is ready to serve.

For kaddu

Heat ghee in a kadahi,crackle cumin seeds and fennel seeds and add spices, (expect dry mango and sugar) then also add chopped kaddu and cover with lid cook until kaddu becomes soft. Further turn off the flame and add sugar and dry mango powder and mix it well.

For aloo gobhi

Heat oil into the kadai saute cumin seeds, ginger and chopped green chillies and add spices, further add chopped aloo and gobhi and mix it well and cover with lid, stir in mid and cook until becomes aloo and gobhi becomes cook. And garnishing with chopped coriander.

For dahi bhalle

Fristly remove water from dal and make a fine paste in mixer grinder.

Further add the paste in mixing bowl and salt and hing and beat the dal until becomes fluffy.

Further deep Frying medium heat oil until lightly brown.

Now add bhalle in lukewarm water and squeeze water from bhalle.

Place the bhalla in serving plate and garnishing with curd,green chutney, imli chutney. Sprinkle with salt, chili powder and cumin powder.

For kheer

Fristly boil milk and add rice.
Cook upon on low flame and stir in mid. Cook until becomes milk half and rice becomes cook.

Now add sugar and cardamom powder and chopped dry fruit. Rice is ready.

For puri

In a large bowl add wheat flour, salt and oil

Slowly add water and knead a tight dough. Keep rest for 15 minutes.

Further pinch a small dough and roll it puri and deep Frying upon on medium heat oil until golden brown.

Bhog thali is ready for bhog and to serve.