Ingredients:
150 gms Kidney Beans (Rajma)
2 medium sized Onion (Pyaj)
1 large Tomato (Tamatar)
2 Green chilli (Hari mirch)
1 tblsp Ginger-garlic (Adrak-Lasun) Paste
1/2 tspn Garam masala Powder
1 tsp Coriander (Dhania) Powder
3/4 tsp Salt (Namak)

Method:
Soak the rajma overnight.
Boil in a pressure cooker till tender.
Heat oil in a pan and add the chopped onions and ginger garlic paste. Cook till brown.
Add the tomatoes, green chillies and cook till pulpy.
Add coriander powder, salt and 2 cups water and boil well.
Add the rajma and cook on a low flame for about 10 minutes.
Add the garam masala powder and cook further for another 15 minutes or till the gravy thickens.
Garnish with coriander leaves. Serve hot with steamed rice.

Ingredients:
500 ml Milk (Doodh)
250 gms Rice (Chawal)
200 gms Sugar (Cheeni)
50 gms Ghee
3 tblsp chopped Nuts

Method:
Pick and wash the rice.
Soak in water for 30 minutes.
Drain completely.
Melt the ghee in a pan, add the drained rice and saute for 5-7 minutes on a medium flame.
add the milk and cook on a low flame till the milk is reduced to 3/4th its original quantity.
Add the sugar and simmer further till the milk is reduced to half its original quantity.
Garnish with nuts.

Ingredients:
1 kg Mango (Aam)
200 gms powdered Sugar (Cheeni)
1/2 litre Milk (Doodh)

Method:
Wash mangoes.
Peel and cut into small pieces.
Keep the seeds aside in a little water.
Grind the mango pieces in a mixer and strain the juice.
Mix sugar in the cold milk and add to the mango juice.
Add water for required consistency.
Serve chilled with puri or paratha.