Aloo Poha


Poha – 2 cup
Potato – 1 medium
Tomato – 1 medium
Mustard – ¼ tea spoon
Curry leaves – 7 to 10
Green chilies – 2
Roasted ground nuts – 2 table spoon
Haldi powder – ¼ tea spoon
Chili powder – ¼ tea spoon
Sugar – ½ tea spoon
Salt – ½ tea spoon
Lemon – ½
Coriander leaves – 2 table spoon
Bikaner bhujiya – 2 to 3 table Spoon


Wash poha 3 to 4 times with water and keep aside in a big strainer.

Cut potatoes into small cubes, chop curry leaves and green chilies .

Heat 3 tea spoon oil in a pan and add mustard seeds. When they crackle, add curry leaves and green chilies. Now add potatoes and cook till potatoes are soft.


Chop tomatoes and add this to poha, put haldi, chili powder, salt and sugar also.


Mix everything together.


Now add this mixture to the pan, mix well and cook on slow flame for five minutes.


Now add dry roasted groundnuts and turn off the flame.


Add juice of half a lime and mix. Garnish with coriander leaves and bikanery bhujiya. Serve poha with tea.


Gond Ke Laddu

Gond Ke Laddu


Atta (Wheat Flour) – 6 cups
Chuara (Dry Palm Date) – 125 gm
Powdered Sugar – 3 cups
Badam (Almonds) – 25
Cardamom powder -1\2 tea spoon
Musk melon seeds – 25 gm
Gond – 50 gm
Desi ghee – 3 cups


1.Remove seeds from dates and churn it in the grinder.
2.take one cup ghee in a pan and let it melt completely, put broken gond in heated ghee and fry it on medium flame, when gond puffs up take it out on a plate.
3.Now add remaining ghee in the pan, add atta and stir fry on medium heat till it turns light brown, now turn off the gas and transfer it on a plate.
4.Roast melon seeds till light brown add add this to atta.
5.Now add chopped badam, dates, gond and cardamom powder and allow this mixture to cool.
6.When mixture is only slightly warm, mix powdered sugar to it and make lemon sized laddus.
7.Keep laddus in air tight container.

This mixture will make 35 to 40 laddus.