Shahi Tukda

Time 60 min

Ingredients

Full fat milk 1 lit

Sugar 2 tbsp or as per ur taste

Cardamom / Velchi powder 1/4 tsp

Kesar/saffron 1 tsp

Rose water 1 tsp

Milk bread slices 3-4

Method

Heat thick bottom pan, add milk to it. Keep low flame. Put some thick heavy lid in that pan so that milk doesn't fall out after it gets hot. Continuously stir to avoid burning. Keep for about 20 min on low flame till it becomes condensed milk.  Then to this add saffron  cardamom powder, rose water. Mix well. Chill in refrigerator.

Meanwhile, remove the borders of bread. Cut at the center. 

Heat 1 tbsp ghee in thick bottom pan, put bread slices, roast till becomes golden brown in colour on both sides.

Now take bread in shallow bowl pour chill condensed milk from all sides. Bread immediately obsorb the milk. There should remain some milk after observed by bread. Serve chill. 

Tip

U can use ready made condensed milk or basundi. 

Vangyachi Bhaji / Eggplant Fritters

Time 20 min

Ingredients

Gram flour (Besan) 1 cup

Eggplant (thin sliced ) 1 medium size (10-12 slices)
Red chili powder 1/2 tsp

Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Carom seeds (Ajwain) 1/4 tsp

Water 1/2 cup
Pinch of baking soda

Salt to taste

Oil fry frying

Method

First deep slices in bowl containing water and salt. Keep it for 1 hr. Meanwhile prepare batter
To make batter, mix all ingredients in a mixing bowl. The consistency of the batter should be in such a way that if you hold it in spoon it should not fall so easily. It means it should not be very watery. 
Keep batter for 4 -5 min aside. 
Heat the oil in kadai. Then take one slice from bowl containing water, drain water then dip in the batter and then drop them in kadai, deep fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Dalia Sweet Polya

Time 20 Min

Ingredients

For dough
Wheat flour  2 cups
Oil 2-3 tsp
Salt to taste

For dalia stuffing

Dalia 1 cup

Cardamom powder 1/4 tsp

Sugar 1 cup

Hot water 1.5 cup 

Pinch of salt 

Ghee 2 tbsp  

Fennel seeds powder 1/4 tsp

Two pinch of salt

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

Dalia preparation

Heat 1 tbsp ghee in pressure cooker, add dalia and pinch of salt, roast for 6-7 min till dalia turns light golden in colour. Then add cardamom powder, fennel seeds powder and hot water, cover with lid. Cook for 2 whistles. Allow it to cool. Open the lid. Check whether dalia has cooked properly or not means it should be soft and should not contain much water. Then add sugar, mix well and cook till it melts. It should not contain water. But should be enough moist to roll. Allow it to cool. 

Dough preparation
Knead the dough just like chapati. The dough should not be too soft or too hard. Keep it aside for 15 min.

Actual method
Make 4 -5 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of 5-6 inch chapati. At center add 3-4 tsp stuffing.  Then completely close the sides of chapati putting at the center. Press gently at the center and roll very softly with rolling pin. Make poli big and round in shape taking care that no stuffing should come out. Then heat the tava on high flame for 2-3 min then make a low flame. Then put poli on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the poli and roast. At this stage make medium flame. Roast the poli for about 3-4 min on medium flame till it becomes light golden brown.