Iftar different taste

Curd Bundia
Which will take:
Good quality talk yogurt, one kg, basan two cups, rice powder two tablespoons of oil, three cups of oil (bundia roasted rice), sugar one cup / spinach, one tablespoon of chopped cumin powder, chopped dry pepper powder, two teaspoons, Chapati two tablespoons of chopped basil, two tablespoons of mint leaves, salt needed, five cups of water, according to the desire of the food color.
How to do it: Make bundia-made basil, rice powder and little salt together with water. Repeat very well. Take out this mixture with a bowl of water in the bowl, and when the mixture is ready, the mixture is ready. Oil is hot in the pot. Sprinkle the oil into the oil and pour the gram flour on the pan. Fill the whole pan. Take a light flame with medium flame. In this way, all the bundia wins. If you want another color, make some bundia by mixing food with some balls.
Mix all the bundia with a tablespoon of salt and heat it soaked. Pour bundiaas. After three minutes, drain the water. Take a cup of sugar, bit salt, cumin powder, chilli powder, mint powder, and chapati chapat well. Pour the bundia into it and stir well. Serve after 15 minutes.....Spicey Corn
Which will take:
500 grams of corn, one gram coconut, one tomato one, one tablespoon of coriander leaves, one tablespoon of olive oil, one tablespoon of lemon juice, one tablespoon of sugar, Chilean flakes two teaspoons, salt flavors
How to do:
Olive oil, lemon juice, sugar, salt and Chilean Flex burst together. Boil the corn. Cucumber thin long slices or cubes. Take the tomato cubes and pour the tomato cubes. If everything is cooked together then the item is ready for iftar.
Mango Chiray Doi Layer Smoothi
Which will take:
Chira-1/2 cups, milk-one cup, amer palp-1a aamir, talk yogurt -1 / 2 cups, red sugar syrup-1/3 cups, powder milk-2 tablespoons, salt-1 pinch.
How to do:
Blanched with chillies, soak 1/2 cup milk and let it dry with yogurt, salt and powdered milk. Pour red sugar syrup, mango pulp and peeled peel over a tall glass with the desired layer. Take the rest of the 1/2 cup milk while eating.
Syrup made:
Mix 1/3 cup of sugar and 1/4 cup water together. If you get well then add 1 teaspoon lemon juice and 4/5 drops of red food color. Cold down and cool down.
Instant Jilpi
Which will take:
A. For Siri - five cups of sugar, one cup of water, one tablespoon of ghee, one tablespoon of lemon juice. B. For Zilpi- one cup of flour, one table spoon of mustard, one tablespoon of cornflower, one tablespoon of East, one tablespoon of sugar, two cups of sugar, talk yogurt, two or three cups of food color, five or six drops of the color of the food color, salt slightly, two table spoons of oil , One cup of light hot water C. For frying - two cups of oil and a tablespoon of ghee.
How to do:
A. Cera-made sugar and water stove. Stir with lemon juice and ghee. After flowering, create two wire cera with eight or ten minutes of fuel. B. Prepare zilp - Mix all dried ingredients in flour, rice powder, East, sugar and salt. Mix with sour yogurt and oil. Slowly mix the mixture with little hot water. Mix the mixture with the food box and leave it for 15 minutes. Pour the mixture into a polythene hole and cut it into a hole. On the other hand mix oil and ghee in the stove and turn it into a mixture of polypropylene zippers. Several days filled with pan. Heat the medium and fry the light golden inverted. Please immediately lighten this Zilpi light. Take it upside down and upside down.
Purple
Which will take:
Long eggplant-one, groundnut-one cup, baking powder- one tea spoon, chilli powder-half tea spoon, salt-half tea spoon, ginger-garlic paste- half tea spoon, oil for frying-1.5 cups, water- Half cup
How to do:
Mix the seeds, baking powder, turmeric and pepper powder together. Get rid of water well. Cover the batter for half an hour by mixing ginger-garlic paste. Wash the eggplant and cut it with thin thin slices. Heat oil in a gentle flame. Immerse the eggplant slices in hot oil. Peel and peel off with a spinach.
Halim
Which will take:
A cup of wheat, perfume, rice and mixed biscuits, two cups of cow / meat, one kg, onion bread - half cup, ginger paste - one table spoon, garlic paste - one table spoon, coriander powder - one teaspoon, Cumin powder - one teaspoon of chilli powder, one teaspoon of oil, two tablespoons of oil, salt-flavored, hot spices - 4/5 each, ghee-two table spoons, water-quantum, onion berasta-half cup, Ginger curry - one tablespoon, lemon slice-two Ebu, two tablespoons of chopped coriander leaves.
Dry chilli-10, five boondes-one teaspoon, coriander-one tablespoon, cumin-one tablespoon, black pepper-half-table spoon, Kaljira-Radhuni-Mouri-half teaspoon each, cloves-6/7 for powder .
How to do:
Prepare the powder spices by mixing dry spices powder.
Keep the mixture of wheat, perfume polao rice and mixed pulse as hot as the amount of half an hour. Sprinkle hot oil spinach onion and ginger-garlic paste. Pour coriander, cumin and dried chilli powder to the water. Cook the meat until it is soaked and cook until it is boiled with a mixture of wheat, perfume, rice and pulse mixture. Drain the ghee. Sprinkle powder spice. Sprinkle onions, beryl leboules and ginger cookies.
Date Sands
Which will take:
One kilogram of date, three tablespoons of ghee, crushed pistachios and wood nut one / two cups, crushed Chinese nut one cup, salt one / two teaspoons.
How to do:
Blend date with the date palm. Heat a tablespoon of ghee and roasted nuts for two / three minutes and give them the rest of the ghee and dates. Give crushed peanuts one / two cups and salt. Take six / seven minutes and mix nuts with dates. Now give the shape of thick roll or ladder shape to the date pendant sandesh. Spread the remaining one / two cups crushed peanuts.....