Rotli :Take wheat atta in a bowl. Mix with your hand.
Now start adding warm water little at a time and knead.
Knead the dough till it just comes together. The dough should be soft.
Now add a teaspoon of oil. and again knead it till it gets smooth and soft. It will take good 3-4 minutes.
Now cover it with another bowl or plate. Let it rest for at least 15 minutes.Divide it into 10 equal portions. Make smooth ball and flatten it out between your palm,Start rollig into round shape.

Now heat the tawa on medium heat. Once hot put the rolled roti on it.Within 30 seconds, you will notice few bubbles on top.
Flip it and you can notice there are very few brown spots.
As soon as you flip, you will notice that those bubbles will get bigger. Now cook that side for 25 seconds only.Using the tongs, hold the tawa and put it on back burner.Turn the heat on high. Then place the roti (top side should go on flame) on direct flame. Immediately it will puff up.As soon as it is puffed up,

Using the tongs hold the roti carefully from the edge and flip it.
Cook the other side on direct flame for very less time Place the roti in the insulated container.
Now lower down the heat to medium, put the tawa back on the stove and repeat the same for rest.
Now apply little ghee on it.
Keep them in insulated container.

Bateta nu shaak :Heat the oil in a pan on medium heat.
Once hot add mustard seeds. Let them pop and then add cumin seeds. Let them sizzle a bit.then add turmeric powder.
Immediately add cubed potatoes. Mix it well.
Add coriander powder, cumin powder, red chilli powder and salt. Mix it so all the potatoes coated with the masala.
Add 1 cup of water

Cover the pan and cook. Stir in between and make sure that there is enough water and potatoes are not sticking to the bottom of the pan. If needed add more waterCook till potatoes are tender.
Now mash very few potatoes with back of your spoon, so gravy will become thick.Finally add some chopped coriander leaves.
Turn off the stove.
Let it sit for 5 minutes covered and then serve.

Moong : After saoking the moong overnight, cook in pressure cooker for 15 mins, Heat 1 tbsp oil in a small pan or tadka pan. Splutter 1/2 tsp cumin seeds first.Switch off the flame and then add a pinch of asafoetida and 1/4 tsp red chilli powder. Stir. Then add the boiled moong on the pan,add turmeric powder salt as per taste and lemon,ready to serve

Keri no Ras : Method:-
Wash and cut the mangoes in slices.
Peel the skin.
Place all the mangoes, sugar in blender.
Blend till very smooth you can see very smooth pulp.
At this stage pulp will be too thick, add little water and mix once more time.
Transfer into a big bowl and chill the ras until required.
When you are ready to serve in a small bowl for each person,

Fajeto : Heat the ghee in a small pan on another stove.
Once hot add cumin seeds and let them sizzle a bit.
Then add curry leaves and hing.
Immediately add this tadka to the simmering fajeto(juicd of pulp and water),add jeera powder pepper powder ginger paste.Mix well and turn off the stove,Ready to serve

Rice : In a medium saucepan over medium heat, bring water to a boil. Add rice, butter, and a large pinch of salt.
Bring pan back to a simmer then lower heat and cook, covered, 20 minutes, or until rice is tender and water is absorbed.
Remove from heat and let sit, covered, 5 minutes,and serve.

Chass: blend yogurt water salt and make it chill then serve