Steps for preparing Chana Madra:-

Wash white chana well and soak them in sufficient water for 8 to 12 hours.

Put 2 cups of water in white chana and pressure cook until well cooked.

Heat the oil on medium flame in a heavy frying pan.

Add cumin seeds and hing,when cumin seeds splutters add green cardamom, black cardamom, cloves, cinnamon and bay leaf. Fry the spices for few seconds.

Add red chilli powder,turmeric powder and coriander powder.

Add chana and mix well with spices and cook for 2-3 minutes.

Now reduce the flame and mix curd in it. Keep stirring the mixture until the curd is well mixed.

Increase the flame slightly and keep stirring constantly until the curd start to boil.

Add garam masala, salt and ghee, mix well and cook for 5-6 minutes.

Chana madra is ready to serve, with hot steamed rice.

Steps for preparing Kala Chana Mahani:-

Soak the kala chana in water over night and boil them by adding salt in the same manner like we boil for normal black gram gravy recipe.

Strain kala chana and reserve water for later use.

Now take a pan and heat mustard oil in it, add hing once it is hot.

Now add whole wheat flour, besan and simmer the flame to low and roast it by continuous stirring like we roast flour for halwa/sheeratill it is light brown in colour.

Now add red chilli powder, turmeric,coriander powder,amchur powder and roast them for 1-2 mins.

Add strained boiled kala chana and cook it on medium flame for 4-5 mins.

After 5 minutes add 2 1/2 cup reserved water of boiled kala chana along with gur.

Cook for 9-10 minutes till all spices and gur blends with chana properly.

Add sliced tomatoes,green chillies and ginger and boil for another 3-4 mins,they should be partial cooked only.

Serve hot with steamed rice.

Steps for preparing Teliya Maah:-

Wash and soak the dal in sufficient water for 8 to 12 hrs.

In the pressure cooker, cook the dal with enough water for four 4 whistles.

Heat the mustard oil on medium flame in a pan.

Add bay leaf, small cardamom, large cardamom, cinnamon, black pepper, clove, cumin, pinch of hing, finely chopped ginger, coriander powder, turmeric and red chilli in hot oil and cook for 2-3 minutes.

Mix curd in the mixture of spices and stir it continuously until it comes to boil.

When the curd comes to boil, reduce the flame and boil it till the curd is reduced to half the quantity.

Then add cream and mix the cream well with the curd, stirring constantly.

Add salt, boiled dal and ghee in the curd mixture and cook for 5-10 minutes stirring in between.

Serve teliye maah with hot steamed rice or chapati.

Steps for preparing Chana Dal:-

Wash and pressure cook chana dal with 1 1/2 cup of water for 10-15 minutes.

Make sure the dal is not too soft and mushy.

Heat mustard oil in a pan over medium heat and add black cardamom,green cardamom, cinnamon,bay leaf,cumin seeds,fennel seeds and saute for 2-3 minutes.

Add coriander powder,fenugreek powder,red chilli powder,haldi and saute again for 2-3 minutes.

Add boiled chana dal,salt and mix carefully taking care not to mash the dal.

Simmer the dal on low flame for 15-20 minutes.

Serve chana dal with hot steamed rice or chapati.

Steps for preparing Boondi Ka Meetha:-

Steps for preparing boondi:-

In a bowl, combine besan with milk/water and whisk it well.

Batter should be of dropping consistency.Add or subtract milk in order to adjust batter consistency.

Take a laddle or strainer that has bigger holes than the regular one

Heat oil in a kadhai. Check oil before frying, drop a pea size batter in the hot oil.

If floats right back up, means your oil is ready for frying.

Hold paddle/ strainer right above the kadhai, pour batter through the laddle/strainer and keep spreading in a circular motion.

Fry until crisp. Do not over fry boondi.

Once crisp remove from oil and drain them on a paper towel to remove excess oil.

Boondis are ready.Same way prepare boondi with whole batter.

Steps for preparing sugar syrup:-

Prepare sugar syrup by combining sugar and water and bring it to a boil. 

Add green cardamom and boil for 4-5minutes.

While syrup is prepared heat ghee in another pan,add fennel seeds and almonds saute for 1-2 minutes and remove from the pan.

When syrup turns little bit sticky turn off the flame and add roasted fennel seeds and almonds.

Add prepared boondi,melon seeds and sliced coconut mix well.

Cover and keep aside for 5-10 minutes before serving so that boondi soaked the syrup well.

Delicious boondi meetha is ready to serve.

Serve boondi meetha with hot rice.

Serve all the above dishes with plain steamed rice.