Boil the rice and drain the water.Keep aside.

For kichri:Boil together in a big container rice moong dal,chopped potatoes with sandhaiv salt and haldi powder.Once cooked add jeera and bayleaf warmed in ghee on the top.Keep aside

For Aloo and parwal curry heat ghee in a karai. Add parwal and aloo which are previously chopped into small pieces and stir fry.Gradually add jeera ginger paste,haldi and sandhaiv salt and add water stirring at times. When the vegetables get cooked and the gravy thickens add ghee and remove from flame.Set aside

For posto bonda wet grind the poppy seeds and make a batter mixing it with Maida and chawal powder. Beat well adding sandhaiv salt. Heat ghee or oil and put pouch of batter to make the bondas. Deep fry well

For chutney heat a spoon of oil and add to it whole jeera.When it smells add tomatoes and gur. Add a little beat of water and allow to get thickly cooked.

For kheer boil the milk in a container. When it starts boiling add gobind bhog rice Natasha cakes and stir occasionally. When the rice gets cooked add cashews and raisins and remove from flame.

Art range the thaki according to your platters and may top up with lemons