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For Bathura: All Purpose Flour - 2 cup Mashed Potato - 1 cup Rawa - 2 tbsp. Yeast - 1 tsp Sugar - 1 tsp Baking Powder - 1 tsp Salt Oil - 1 tbsp. Curd - 2 tbsp. Egg - 1 Milk In a food processor add the AP Flour along with mashed Potatoes, Rawa, Yeast, Sugar, Baking Powder, Salt, Oil, Curd and Egg. Run the food processor for 30 sec until the ingredients are mixed through and become crumbled. Adding little Milk at a time, run the food processor to knead the Dough to a smooth a

¾ cup white chickpeas (garbanzo beans or safed chana or kabuli chana or chole) 1 cup heaped basmati rice, 200 grams rice 1 medium to large onion, sliced thinly 1 medium tomato, chopped ¼ teaspoon Red Chili Powder 1 pinch Garam Masala 1 pinch turmeric powder (ground turmeric) 1 pinch saffron strands – optional, ½ teaspoon lemon or lime juice or 1 teaspoon yogurt (curd) 2 tablespoon Ghee or oil 1.75 cups water for pressure cooking the rice a few chopped mint leaves for garnish

Cauliflower -1, cut into 2-in. pieces Oil - 4 tbsp. Coconut - 1/2 cup, grated Green Chilli - 3 Cilantro - 2 tbsp. + to garnish Ginger - a small pc Garli - 4 cloves Onion - 1, diced Tomato - 2, diced Salt Cumin powder - 1 tsp Coriander powder - 1 tsp Chilli powder - 1 tsp Garam Masala powder - 1/2 tsp Chicikpeas - 1 cup, cooked Naan flatbread Lime juice In a blender puree Coconut, Green Chilli, Cilantro, Garlic and Ginger until smooth, about 30 seconds. Heat Oil in a large s