Monsoon rains

Ingredients: Govindvog rice 200 grams, gram mung dal 200 grams, potato 2 grams, kadheshati 100 grams, cauliflower 1 tbsp, narkol  garam, cashew nuts 10 grams, cinnamon 4 tbsp gram flour, 1 teaspoon of turmeric powder, 1 teaspoon of turmeric powder, 2 teaspoons dried chilli 2 teaspoon, 2 teaspoons whole, 1 spoon of cumin, 2 teaspoons of ghee, 2 spoons of oil, salt, sweet amount.
Recipe: Keep the water in the gobindo rope and keep it warm. Cut potatoes, cauliflower, salt and yellow fry. Take coconut and cashew nuts. Garnish with roasted oil and let the rice beans roasted. It contains bitter leaves, corset, cardamom, yellow yellow. When the rice is boiled, add fried potatoes and copper pieces. Then stir with curd, nuts and coconut. When the density comes, boil dry cloves and cumin with oil to another coat. Pour the boil in the dough and dry it to stir. Lower the frying pan with ghee and ghee.
Rusty potato khichuri
Ingredients: 200 grams of gourd, 200 grams of roasted potato, 4 cups of coconut oil, 1 cup of cinnamon powder, ½ cup of coriander, ½ cup of ghee, 2 tablespoons of oil, 1 spoon of oil, cumin seeds, hing ¼ teaspoon, crabalanka 4 tea, salt, sweet amount .
Recipe: Wash gourd rice. Take out the potato potato and cut it. Garnish with jute, hing, corset, and garnish with oil and ghee. After that, squeeze the juice with a little water and stir it with water. When the rice is boiled, stirring it with rusty potatoes. Then coconut powder, pinch of powders, salt, sweet day. Throw down the dhyanapata with the mica, if you have the soil.
Egg Whiskers
Ingredients: 2 cups of turmeric, 2 cups of basil, 3 cups of onion, 2 onions, garlic, 6 kua, ginger, cinnamon 6, dry chillies 2, small onions 6, 2 tablespoons of hot water, 2 teaspoons of ghee, 1 spoon of whole cumin , Bay leaves 2, yellow powder 1 spoon, cornflower 2 tablespoons, salt, sweet quantity.
Method: Keep the rice dry. Wash the pulp of the musk. Put onion and red onion. Boil the egg and keep the yolk separately. Keep the white part of the egg whipped on a small cut. In the egg yolk, onion, corset, chitmashala, cornflower, mix well, apply the size of small balls. Garnish with ghee, dry ginger, stirring with bay leaf, rice, pulses, and take a few minutes to boil in water. When the rice and pulses appear somewhat, stir it with turmeric powder, crabalanka, cardamom, mint and small round onions. When the rice is mixed with water, boil it with salt, sweet and egg white buns and then keep it down with the balls of kusum, ghee and hot water. Onion spread on top.
Gujrati Khana Khichuri
Ingredients: 1 cup of rice, 1 cup of mugaddle, 1 table spoon of ghee, 1 teaspoon of cumin seeds, 4 pieces of cinnamon, 4 teaspoons of cinnamon, 1 cup of cauliflower, 1 cup of brinjal, 1 cup of grated potatoes, 1 cup of onion, Buns  cups, curds  cups, turmeric powder 1 teaspoon, 1 spoon of lanki powder, 1 tablespoon of hot spices, Noon Andazamoto.
Method: Soak mugdal, rice, and soak for 10 minutes. Then drain the water. Ginger, cloves, cinnamon and butter in the pressure cooker gourd. Then stir with rice, pulses, fry all vegetables, turmeric powder, lankan powder, and fry medium with hot water powder. Then, after mixing with six hot water, stop the lid of the pressure cooker and close the gas with three to four cities. After a while, take the lid and mix it well. Serve hot hot cabbage with pagoda and trunks.