Kali Dal:

Ingredients
- Sabut Urad Dal - 1 katori
- Whole Garlic - 9-10 pearls
- Whole Ginger 3'-4' piece
- Whole Green Chilli - 2 no
- Red Chilli - 1/2 tsp
- Garam Masala - 1/2 tsp
- Dhaniya Powder - 2 tsp
- Water - 8 katori
- Cherry Tomatoes - 10 no
- Baby Onions - 4-5 no
- Oil for Tadka
- Zeera - 1tsp
- Coriander leaves for garnish

Method:
Pick, wash and soak dal over night or atleast 2 hours. Pressure cook dal in water with salt, whole garlic, ginger, tomatoes and onions until cooked.

For Tadka:
Heat oil or ghee in a kadai. Add zeera whole green chilli, other spices and quickly put this in dal. Garnish with coriander. Serve hot with rice / chapatis or paranthas.

Note: Some people don't use garlic and onions while fasting. The recipe can be tried without them. It comes out good.

Recipe by Pooja Grover

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Gobhi ki Sabzi:

Ingredients
- Gobi - 2 flowers
- Haldi - 1/2 tsp
- Red Chilli - 1/2 tsp
- Garam Massala - 1/2 tsp
- Dhaniya Powder - 2 tsp
- Oil - 2 tbsp
- Zeera - 1/2 tsp
- Whole Garlic - 2 pearls
- Water - 1/2 cup (optional)
- Salt to taste
- Coriander leaves for garnish

Method:
In a kadai, heat oil add zeera, garlic, haldi, dhaniya powder, red chilli and salt. Finally add gobi (Cauliflower). Cook for 2 minutes on high flame. Add little water. Simmer and cook covered, keep stirring occasionally until cooked. Garnish with coriander. Serve hot with rice / chapatis or paranthas.

Note: Some people don't use garlic and onions while fasting. The recipe can be tried without them. It comes out good.

Recipe by Pooja Grover

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Arbi ki Sabzi:

Ingredients
- Arbi : 250 gm
- Garam masala : 1/2 tsp
- Jeera : 1 tsp
- Dhaniya Powder : 1.5 tsp
- Hing : 1 pinch
- Ajwain : 1 tsp
- Red Chilly Powder : 1/2 tsp
- Haldi powder : 1/2 tsp
- Oil for Tadaka : 2 tbsp
- Salt : 1 tsp
- Coriander Leaves : For garnish

Method:
Boil the Arbi for 5 mins on a high flame. When cool remove the outer skin and chop the arbi into small fry like slices.

In a kadai, heat oil add zeera, haldi, dhaniya powder, red chilli, ajwain and salt. Cook for 2 minutes on low flame till jeera becomes brown.
Add all the arbi and keep stirring occasionally until cooked. Garnish with coriander. Serve hot with chapatis or puris.

Recipe by Monika Wadhwa and Ruchi Khuller

Choorma Laddu

Ingredients:
- 1 kg Suji (rawa)
- 1/2 kg Sugar
- 1 kg Ghee
- 1/2 lt Milk
- 20 gm Powdered Nutmeg,
- 50 gm Charoli,
- 1/2 tbsp Salt

Method:
Fry suji in 250 gm ghee and mix it with half litre milk. Add salt. Keep this mixture aside for 3 and half hours so that the milk is completely absorbed by the suji. Now, shape this mixture into small balls and fry in rest of the ghee. Let this cool. Now, grind sugar to a fine powder and mix it with the above. To this add heated ghee and other ingredients and shape into laddus.

Recipe by Jessica Shapurkar

Khandavi

Ingredients:
1 cup Besan
1 cup Curd
2 cup Water
25 gm Paneer
Coconut
Coriander
Green Chilli
Salt
Turmeric Powder
Red chilli Powder
For tempering: Curry leaves, Sarson, Red whole chillies.

Method:
1. Sieve besan and mix well with curd and water. Remove all the lumps.
2. Heat a vessel. Put the ready mixture to the vessel.
3. Add a pinch of turmeric powder and salt to taste and keep on stirring. If it is your first time then start with high flame but when it start getting thick put it on low flame. You have to keep in mind that it should not get lumps.
4. After some time bubbles start coming and it starts leaving the sides of the vessel.
5. To check whether its ready or not you can grease a plate put a bit of the mixture and spread it, if it come out easily the mixture is ready.
6. Now its better to take somebody's help when its ready.
7. Grease a plain surface either a plate or on shelf then put this mixture and spread it evenly with a flat spoon. Now let it dry.
8. For Mixture: Shred paneer and coconut add coriander, finely chopped green chillies, a pinch of salt.
9. Put this mixture on the spread khandvi.
10. Make horizontal cuts on Khandavi. Now roll it like a carpet and put it in a tray.
11. For tempering heat a spoon of oil, add sarson, curry leaves, whole red chillies, red chilli powder and put it on top of the Khandavi.

Recipe by Bhavna Naulakha

Kadhi Pakorewaali

Ingredients:
1 cup sour curd
3 serving spoon Besan
Fenugreek Seeds
1 teaspoon Turmeric Powder
Green Chillies
3-4 dry Red Chillies
2 Chopped Onions
Corriander Leaves
Red Chili Powder
Salt as per the taste
Oil for frying.

Method:

For Pakora-
1- Take besan.
2. Put 1/4th chopped onions,green chillies and coriander leaves.
3. Add little water and beat with hand/spoon till it becomes soft
4. Add salt and turmeric powder.
5. Heat oil in a pan. Drop small balls of the batter in the oil and fry till it becomes golden brown in color.

For kadhi-
1. Mix well remaining besan in the curd with water.
2. Add turmeric powder,red chili powder salt as per the taste till all lumps are gone.
3. Heat 2 table spoon of oil.
4. Put fenugreek seeds, green chilies and red chillies.
5. Add the remaining chopped onions.
6. Once they become golden brown pour the curd mixture in the pan and keep stirring it on the low flame.
7. Once it boils, stop stirring and let it stand on flame for some time. Keep stirring it little in between.
8. Add pakoras to this kadhi and garnish with coriander leaves.

Recipe by Shalini Singh

Keasr Fenee Milk

Ingredients:
1 pkt white or keasr fenee
Milk
Sugar
Cardamom Powder
dry fruits coarsely grind

Method:
1. Take boil milk and add sugar,cardamom powder.
2. Stir well until the sugar gets dissolve.
3. Add fenee and mix it well. Remove from the gas and add dry fruit powder.
4. After some time bubbles start coming and it starts leaving the sides of the vessel.
Serve hot.
Karva Chauth's one of the compulsory dish which one has to make at the time of eating Sargi.
Recipe by Shanu Sawhney

Paneer Tikka Masala

Ingredients:
Paste of 1-3 onions
Paste Of 3 Tomatoes
Garlic Paste with 10-12 cloves
Paneer 1/2 cup Diced
Simla Mirchi 1/2 cup diced
Kashmiri Red Chili Powder
Cashew Paste with 8-9 cashews
Malai 3-4 spoons
Salt
Onion 1/2 diced
Orange Color (if required)
Coriander and Cheese for garnish

Method:
Take oil in kadhai. Fry onion paste till it becomes golden brown in color. Then add garlic paste and saute for 1-2 minutes. Add tomatoes paste and fry till it starts leaving oil. Then add cashew paste and malai. Add red chili powder and pinch of orange color and fry for 1 minute. Add water as required. Gravy should be thick. Add diced paneer simla mirch and onion mix. Garnish with coriander leaves and grated cheese.
Recipe by Shraddha Bajwa