Palak

Ingredients: 
Fresh paalak (spinach): 400 gms
potato : 1 small size
Brinjal : 1 small size
garlic :8-10 cloves
onion : 1 small size
mustard : 1 tsp
green chilli : 4-5
turmeric,oil,salt

Method: 

Cut cleaned palak, potato , brinjal into small pieces and keep separtaely. Heat oil in a pan , put mustard seeds, crushed garlic , chopped onioin and chilli one by one. let it fry for some time and then add brinjal and potato( both sud b cut finely). Add salt and turmeric in small amount. Once it halfly cooked ,add palak and pinch of salt further to taste and cover the pan. It should be cooked until all water from the palak are dried.  Serve it hot with chapati. Total time doesnt take more than 10 minutes .

Sabudana Bada

Ingredients: 
Sago (sabudana) 1 1/2 cups, Potatoes boiled and mashed 3 medium, Roasted peanuts coarsely ground 1 cup, Green chillies finely chopped 3
Fresh coriander leaves, finely chopped 2 tablespoons
Lemon juice, 1 tablespoon Salt to taste, Oil for deep-frying

Method: 

Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water. Mix together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt. Mix thoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper. Serve hot with chutney of your choice. 

Alu bharta

Ingredients:
Aaalu 500gm, piajo-100gm,telo,  2 chamach,jeera-aabasyaka anusaare, tomato-01pc, luno-aabasyaka anusare.

Method: 

Prathame aalu ku sijhei diantu, aau eka chula re kadai garam karantu, taa pare telo pakantu, telo garam hela pare jeera pakantu, piaja kancha lanka tomato ku eko sangare kadai re pakantu abong bhala bhabare bhajantu...dhyana diyantu jemiti masala badami ranga hela pare sijha hei thiba aalu ku mishai bhala bhaba re golantu ...taa pare aabasyaka anusaare luno dei bahar karantu...

Santula

Ingredients: 

50gm brinjal (baigana)
50gm potato (alu)
50gm ridge-gourd (jahni)
50gm raw papaya (kancha amrutabhanda)
Other green or red vegetables may also be used (not the leafy ones).
1 onion
7-8 garlic cloves – chopped into small pieces (kata rasuna)
2-teaspoon crushed or grated ginger (chhecha ada)
½ teaspoon mustard (sorisha)
3-4 green chillies (kancha lanka)
2-teaspoon refined oil (refain tela)
Boiled milk-1 cup (sijha khira)
Salt to taste (luna)

Method: 

Cut the vegetables into medium sizes. Boil the vegetables in a cooking pot by adding salt to it. Heat oil in a frying pan. Add mustard when the oil is hot. Add chopped onions, grated ginger and chopped garlic cloves after the mustards start cracking. Fry till it all becomes golden brown. Add green chilies and fry it a little. Then add boiled vegetables and stir properly. Add the oiled milk. Put the flame in simmer level for about 2-3 minutes. Your Santula is ready to serve. It can be served with either rice or chapatti. It is also considered a great diet for people suffering from several ailments, due to its high vegetable content, absence of hot spices, and minimal oil content.

Chena Pitha

Ingredients: 
Chena-250gms
Suji-100gms
Chini-200gms
Butter(gua ghia)-50gms
Gujurati gunda(to taste)
Kaju,kismis,cheryy(to decorate)
Baking powder(as per the requirement)
Micro wave oven

Method:
Mix chena and suji in a deep bottomed bowl. Add sugar, baking powder, gujurati powder to it. Then,
put the contents into the oven's bowl and decorate it with kaju kismis n cherry and leave it for 15mins till it turns golden brown. 

Saja Pkhala

Ingredients:
1. rice
2. salt
3.Curd

Method: 

1. take rice and cook it and then put some water to it.
2.Mix curd and salt to test.
3. Put it for more than 2 hrs.
4. Then serve it with Curries/Saga/Fish Fry etc.

Pakhala

Ingredients:
1. Boiled rice

Method 1: Mix  water to rice for more than 4 hours then serve.
Method 2: Mix  the water and rice and salt  to test for 4 hrs then serve it with Bhaja/Saga/Alu bharta