Lapsi

1 cup crushed wheat
 1/2 cup pure ghee
 1/2 cup pure coconut milk

 3/4 cup jaggery (you can add or reduce according to your taste)

1&1/4cup of water
 pinch of saffron
pinch of cardamon nutmeg powder
almond/pista/ cashewnuts 

Dry roast the curshed wheat (dalia) in a pan n keep aside. Now take jaggery & water make a syrup.
 Heat the ghee & add curshed wheat to it. Add the jaggery syrup to it  and cook together until the wheat is almost done. Then add the coconut milk, saffron and cardamon, and cook together until it looks ready! Serve hot with almond/pista flakes. Delish!

Bread Pakora

4-5 bread slices, preferably a day or two old (very fresh bread will be too soft and might fall apart when dipped in the gram flour batter)

1 cup gram flour
1 tsp salt
1 tbsp hot oil
1 tbsp rice flour (optional)
1 tsp cumin seeds
2-3 chopped green chillis (adjust to your taste)
1 tsp red chilli powder
4 tbsp chopped coriander leaves
1 tbsp chopped fenugreek/methi leaves
pinch of turmeric powder
quarter tsp garlic paste
about half cup water to make a batter

First, trim the bread slices by cutting off the crusts all around. Then divide each slice into 4 squares.

Mix the rest of the ingredients to form a batter, but be careful and add the water gradually to ensure your batter is of the right consistency. It should be of pouring consistency but not too watery. If the bread pieces break when dipped into the batter, then it means the batter is too thick, therefore add a bit of water to lighten it up slightly.

Heat some oil in a frying pan. Once hot, add the slices, a few at a time. Turn them over every now and then so they get evenly cooked on both sides, adjust the flame to medium so they get to form a nice crispy crust and once they are crispy and golden, drain and blot them on some tissues.

Serve immediately with chutney or dip of your choice.