For cucumber yoghurt: whisk yoghurt until smooth, add chopped cucumber, keep aside. Take small blender and add mint leaves, ginger, garlic🧄, green chillies and grind, add in yoghurt and mix well, add coriander & cumin powder, black pepper powder, salt, roasted cumin powder, cumin seeds, milk and mix well, cucumber yoghurt is ready.

For sambharo (gurjati cabbage salad): heat oil, add mustard seeds, when it splutters, add turmeric powder, cabbage, chillies, salt and stir it properly, cook for 4-5 mins,till cabbage comes soft at low flame, (don't cover the lid), when it becomes soft, turn off the flame, sambharo is ready to serve.

For sambhariya rice: in a bowl combine, grated coconut, chopped coriander leaves, red chillies powder 🌶️, turmeric powder, to it and mix all the ingredients together,heat oil in a pan and add mustard seeds, white sesame seeds, curry leaves and dry whole red chillies 🌶️, when ingredients make a cracking sound, add mixed vegetables 🥔🥕, mix.

Add red chillies powder 🌶️, turmeric powder, and little water to cook vegetables 🥕🥔, cover and cook, once vegetables are cooked, add boiled 🍚 rice and coconut mixture 🥥, mix well, add salt🧂, cover it with a lid and cook for 5 mins, sambhariya 🍚 rice is ready, sprinkle 1/8 tsp garam masala powder.

For gurjati chhaas: (butter 🥛 milk), take a blender and add yoghurt, cumin powder, Chaat masala, black salt, ginger, black pepper powder, salt🧂, chilled water and blender together until smooth, add in serving and add chopped green chillies, curry leaves, mint leaves and it is ready to serve. Tip: take your serving glass and chill them in freezer for about 6 mins before serving, take Chaat masala/ roasted cumin powder, in a plate now dip the rim of your chilled glass on it.

For masala puri: mix wheat flour, semolina and flour, add all other ingredients,add enough water and make a firm dough, take small portions of dough and roll out medium puris of 4" diameter, fry them in hot oil, masala puris are ready to serve.

For khaman dhokla: sift gram flour through fine sieve to make it light and free of any lumps, mix gram flour, turmeric powder, salt, sugar, green chillies paste, ginger- garlic paste 🧄 and water to a smooth batter, grease a plate with oil, add hot oil to the batter, beat well, boil water for batter to steam.

For pigeon peas sabzi: heat oil, add cumin seeds, when starts to crackle add chopped onions 🧅 stir and cook for 1 min, add chopped Tomato 🍅,mix, add pigeon peas mix well, add salt, kashmiri red chillies powder 🌶️ and mix well, cook on slow flame, if needed add little water, cover and cook, pigeon peas sabzi is ready.

For lentil and dhokhi: take a pressure cooker and add oil/ ghee, add cumin seeds when starts to crackle, add yellow split pigeon peas and mix, add tomato, salt, sugar/ jaggerry, turmeric powder, and mix well, ginger- garlic paste, kashmiri red chillies powder 🌶️, tamarind pulp, water mix, let it boil, for 1 hr, in between check water, if needed add water, until lentil is cooked.

For taro tikki: in a bowl, add taro roots grated, salt🧂, kashmiri red chillies powder 🌶️, chopped coriander leaves, chopped green chillies, coriander & cumin powder, whole cumin seeds, chopped spinach, ginger- garlic paste 🧄, chopped onions 🧅 and mix well, make tikkis and shallow fry them until golden brown and taro tikki is ready to serve.

For Chocolate modak: mix milk, water, cocoa powder, vanilla extract,heat ghee, add semolina fry till golden, add sugar, add milk mixture and mix until thick, remove from flame, cool down, make modaks and serve as dessert.