For the kaddu chane ki sabzi - Chop the pumpkin into 1 inch cubes(no need to peel the skin, if tender)
Crush the green and black cardamoms just so it remains within the skin and yet the seeds are crushed.
Heat oil in a deep pan , add the panchphoran seeds and asafoetida and as soon as these splutter, add all the other whole spices .
Wait till the whole spices pop up, dunk in the pumpkin pieces, red chilli powder, salt and turmeric powder and toss to mix properly.
Add 2 teaspoons of water and cover and cook for 10 minutes on a low flame, till it becomes soft.
Add the boiled black chickpeas, dry mango powder, sugar, and garam masala and give a good mix.
Cover the lid and switch off the flame.
Garnish with coriander leaves and Serve
For the Rasedaar Aaloo - Purée the tomatoes in mixie
Boil the potatoes , peel and dice them.
Heat the oil in a pan, add hing methi seeds and the cumin seeds.
Let them splutter, now add the tomato puree and sauté till it shows the oil leaving the sides.
Add kasuri methi, red chilli powder, turmeric powder, coriander powder and salt.
Mix well and add the chopped potatoes and stir again.
Add 2 cups water and stir and let the curry cook for 10 minutes or more on a low flame, till it thickens slightly.
Mash 1-2 potato pieces with a spoon in the curry, to help in thickening the gravy.
Add the garam masala and garnish with coriander leaves.
For the bedmi- Soak urad dal for 2 hours in water . Coarsely grind the dal without water.
Take wheat flour in a big plate, add the grinded urad dal, add chilli powder, coriander powder, saunf powder, hing, kasuri methi, garam masala and amchoor powder and salt according to taste.
Make the pliable dough like that of paranthas, it should not be too hard.
Take a small size bedmi dough and make a small ball.
Flatten the ball in a shape of poori with the slight pressure of your palms (this needs practice)
To flatten the poori, use a little oil instead of of wheat flour as palethan.
When the oil is properly heated add the puri and half fry it, take the poori out and keep it aside.
Before serving fry the poori till it is golden brown.
This is the technique my mother uses to make the bedmi crispy.
For the boondi ka raita - Churn the curd and mix salt, sugar and spices
Add boondi and mix well
Add water if required to get the desired consistency.
Garnish with coriander leaves and serve chilled.
For Motichoor ke laddoo - Cook sugar with three cups of water to make syrup of one thread consistency. Add milk and when the scum rises to the top, remove it.
Add1 pinch of colour and kewra essence and keep the syrup aside.
Make a thin batter of besan with 2 cups of water (pouring consistency). Add1 pinch of colour or as desired.
Heat sufficient ghee in a kadhai
Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadhai to make boondis.
Fry for about 2 minutes stirring occasionally
Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup.
When the boondis have absorbed all the syrup add cardamom powder and mix gently.
Divide into equal lemon sized portions and shape each into a ball shaped laddoo.
Garnish with slivers of pistachios. Cool and serve.