Saute bay leaf, cinnamon, cloves, cardamom, and red chili. Add and cook potatoes, peas, cauliflower, ginger paste, tomato, rice, roasted moong, green chili, salt, sugar, and turmeric powder.
Saute panch phoron, asafoetida, and red chilies. Add chopped potatoes, radish, cabbage, cauliflower, brinjal, salt, turmeric, diced pumpkin, sugar, and grated ginger. Cook and serve hot.
Grind gram, ginger, garam masala, chili & turmeric powder, & salt. Saute this, cut into squares & fry. Saute bay leaves, ginger, tomato, chilies, & coriander powder. Add fried potatoes and the dhoka.
Grind soaked poppy seeds. Saute nigella seeds and green chilies. Cook baby potatoes, sugar, green chilies, turmeric powder, poppy seed paste, water, and salt. Serve hot with rice.
Add sugar to a pan, sprinkle some water and add warm milk. Pour it into a bowl, add hung yogurt, and some cardamom powder. Let the yogurt sit overnight and refrigerate it. Serve chilled.