Daal Makhani

I. Wash and Soak overnight.
Black Daal - 1cup
Rajma - 1Handful
Pressure Cook along with :
Cardamom - 1
Bay Leaf - 1
Turmeric - a pinch
Garlic - 2 Pods
Mash and keep aside.

II. Grind Coarse:
Green Chilli - 2
Jeera seeds - 1 Tsp
Corriander seeds - ½ Tsp
Garlic - 2 Pods

III. Thadka:
Oil - 2 tbsp
Cardamom - 1
Cinnamon - 1
Clove - 1
Add II and Saute.
Garam Masala - ½ Tsp
Add I
Salt to taste.
Bring to boil and garnish with coriander leaves.
Add Cream on top and Serve hot

Corriender and Mint Chutney

GRIND TOGETHER to a fine paste:
Corriander - 1 bunch (equal to a cup)
Pudina - ½ bunch
Onion -1 small
Green Chilli -4
Garlic -4 pods
Jaggery -1 Tsp
Salt to taste
Jeera - ¼ tsp
Juice of ½ Lime Or ½ tsp Pulp of Tamarind.

Sweet Chuthey

Sweet Chuthey for Aloo Tikki, Bhel Puri, Pani Puri and all other "chat items".. Can also be used as a Salad Dressing!!

Pulp / Extract of Tamarind - 1 lime size
Jaggery - 4 Tbsp
Dates (softened and mashed) - 4 to 5
Red Chilli Powder - ½ tsp
Black Salt - 1 Tsp
Roasted Jeera Powder - 1 Tsp
Salt to Taste
Bring to Boil on slow heat stirring occasionally till it shines.

Source: Radha Mummy