Kachori

This is a very famous vegetarian Indian street dish. It is a great snack and can be enjoyed with Imli (Tamarind) Chutney.

INGREDIENTS:1. 1 ts. Dhaniya seeds - that have been broken slightly (Coriander Powder)
2. 1 ts. Zeera
3 .1 ts. Red crushed pepper
4. The juice of 1/2 a lemon
5. 2 Potatoes
6. 1/2 cup Besan atta
7. 1/2 ts. lal mirch (Red chili powder)
8. pinch of salt

INSTRUCTIONS:
Boil the potatoes. 
Mash the potatoes with hands, this will leave some larger chunks and leave a thicker consistency.
Add dhaniya seeds, zeera, red crushed pepper, and 1/2 lemon to mixture.
Make little balls (about the size of kofta, about 1.5 inch diameter).
Mix besan, water, lal mirch, salt mixture (for coating). *NOTE* Add enough water to make a thin pancake batter consistency.
To fry, mix the potato balls in the besan mixture prior to frying. This will coat the potatoes. Fry until slightly golden in color. 

Pulao

This meat in this dish can be substituted for chicken as well. Make sure the chicken is with bone though, not boneless. This dish serves approximately 2-3 people. (It's usually enough for dinner for 2 and next day lunch for 2).

INGREDIENTS:

1 lb. goat meat (medium pieces)
1 medium onion
2 piece cinnamon stick
2.5 ts cumin seeds (zeera)
8-10 cardamon pods (ilaichi)
8-10 long
10-15 whole black pepper
1.5 tbsp ginger/garlic paste
3 green chillies
1/2 ts. crushed red pepper flakes
2 tbsp oil
1 cup water
2 cup rice
2 potatoes
approx. 2 cup water (This can vary)
1 tbsp salt

INSTRUCTIONS:

Fry the medium onion til it is golden brown. (You want to do this in a deeper pot)
Add in the meat, and ingredients from meat stew part from 3-8.
Finely chop the green chilies and add these, plus number 9-12 to the pot as well.
Leave this to boil and cook the meat.
When meat is done, you will add in the 2 cups of rice, potatoes,and the 1 tbsp of salt. In full, there should be approximately 2.5 cups of liquid (This includes the stock from the meat and any additional water you may need to add to take it to the desired level)
5 minutes prior to serving, add golden brown onions (approximately 1 handful) to the top of the pulao and let simmer. 
To serve, put on serving tray. The pulao is best served with Yogurt Raita.

Suji Ka Halwa

This sweet dish is best served warm.

Total time: approx. 30 minutes Servings: 2 

INGREDIENTS:
1/3 cup semolina (sooji) 1/4 cup sugar 1 cup water 4 tablespoons ghee 
INSTRUCTIONS:In a pan add water and sugar. Boil it for ten to 15 mins high or till the water dries up into half. In a separate pan warm up the ghee on medium high and add semolina (sooji) in it. Keep on stirring it till the semolina turns a bit darker or golder brown. Note u can not leave the semolina unattended now since it can stick in the pan & burn up easily. Stir fry it for 10 minutes. Now add the sugar water & cook it for 5 mins on high. Once the water dries up & the semolina puffs a little bit cover the pan & let it simmer for another 5 minutes. Take out in a serving dish. Add chopped almonds and pistachios for garnish.