Ingredients for Daal Chawal Ka Khushk Halwa:

• Yellow lentils 1 cup
• Rice flour 1 cup
• Sugar 2 cup
• Water 1 cup
• Cardamom powder 1/2 tsp
• Butter 50 gm
• Ghee 1 cup
• Almonds pistachio (grinded) 50 gm

Method:

1. First, heat butter, put yellow lentils and rice flour and roast it.
2. Then put sugar, butter, water and chopped cardamom in second butter, cook it and make syrup.
   
3. Now put flour and yellow lentils and mix it.
4. Grease one tray and spread mixture. Put chopped almonds and pistachios on  top.
5. When it cool slightly, then cut into pieces.
   

Ingredients for Vegetable Korma:

• Potato 2
• Peas 1 cup
• Carrot 2
• Cauliflower 250 gm
• Yogurt 250 gm
• Onion 250 gm
• Cumin 1/2 tsp
• Green cardamom 4
• Clove 4
• Black pepper 1 tsp
• Mace 1/2 tsp
• Nut mace 1 piece
• Red chili powder 2 tsp
• Coriander powder 1 tsp
• Salt 1 tsp
• All spice powder 1/2 tsp
• Kewra 1 tsp
• Oil 1/2 cup

Method:

1. Heat oil in one pot, fry onions and take out.
2. Now cool fried onion and mash it.
   
3. Then put chopped onions in yogurt, cumin, small cardamom, cloves, black pepper, nut mace, mace, chopped red chilies, chopped coriander and salt and mix it.
   
4. Also fry peas, carrot and cauliflower in oil, add yogurt masala and roast it nicely until oil comes on top.
   
5. When all vegetables are tendered and shorba remains, put chopped garam masala and kewra and turn off the stove.

Ingredients for Stuffed Eggplant With Yogurt Sauce:

• Eggplant 6
• Green chilies 6
• Curry leaves 4
• Yogurt 1 cup
• Oil 1/2 cup
• Tomatoes 250 gm
• Fennel seeds 1 tsp
• Chili powder 1 tsp
• Turmeric powder 1/2 tsp
• Salt 1/2 tsp
• Cumin seeds 2 tsp
• Whole coriander 2 tsp
• Mustard seeds 2 tsp
• Fenugreek seeds 2 tsp
• Lemon juice 4 tbsp

Method:

1. Put whole coriander, fennel seeds, mustard powder and fenugreek seeds on tawa, roast it and mash thick.
   
2. Now mix turmeric, chopped red chili and salt in it.
   
3. After that, cut eggplant from center, fill masala and fry on high flame.
4. Then take out eggplant from oil and put round cutted tomatoes.
   
5. Together put remaining garam masala, yogurt and chopped green chillies in oil and roast it.
   
6. In end, add fried eggplant, curry leaves and lemon juice, simmer it for 10 minutes and serve.