For Peas Pulav:

In a vessel boil rice with water.Add salt.

Boil till the rice r soft but the rice grains should be separate. Drain rice in a sieve.

Transfer the rice in the vessel and keep it on the slow flame on the griddle.

In a small tempering vessel add ghee.Add cumin seeds,cashews, kishmish, cloves, cinnamonn black pepper.Add curry leaves.when it is hot and tempered add the tempering mixture over the rice.

Ur Peas Pulav is ready to serve with Dahi kadi

For Dahi kadi:

In a bowl mix Dahi, gramflour flour and mix properly with blender to form a smooth paste.Add enough water to make batter for making kadhi

In a non stick pan heat oil.Add mustard seeds, cumin seeds, fenugreek sèeds, dry red chilli, green chillies chopped and curry leaves.Stir it to make a good tempering. When it's properly tempered and all the things r properly roasted add the dahi batter.

Add enough water to make a semi thick consistency for kadhi.

Add kokum and bring it to boil.

After 5 minutes add salt and sugar to taste.

Garnish with chopped Coriander leaves.

Enjoy kadhi with peas pulav

For Methi Besan ki Subji.

In a bowl chopped methi leaves finely.Wash it properly. Add gramflour to it and.mix it well.

In another non stick pan heat oil.Add asofoetida and Green chillies and stir it for 2 minutes.

Add the methi mixture to the tempering. Stir it well so that the methi leaves roasted properly.

Close the lid for a minute.

Add little water approximately 1/4 glass of water.

Bring it to boil and add salt, red chilli powder,Haldi powder and mix it well.

Let the mixture boil to become a thick consistency.Stir it at intervals.

When the subji is enough thick off the flame.

Serve hot for lunch or dinner with Fulka.

For the Roasted Baingan Masala:

Cut Big size Brinjal into round thick slices.

Heat griddle.Add little oil to roast the Baingan.

In a small bowl make a masala mixture. Mix garlic crushed, red chilli powder, jeera dhania powder, salt to taste with a drop of water.

Place the round pieces of Baingan s on the griddle and sprinkle the Masala on each roundels.

Roast them on both the sides carefully using little oil.

When they r properly roasted and soft transfer them in a serving plate.

Serve the Baingan s on any meals as side accompaniment.