Poori Halwa Recipe
During festivals or while welcoming guests at home, this cuisine can be served for breakfast, dinner, lunch. Every age group will like this combination.
Ingredients:-
For Halwa:-

Rava (1 cup)
Sugar (1 cup)
Milk (1 cup)
Water (1.5 Cup)
Cardamom powder (1 gram)
Dry Fruits ( choice for garnishing if required)
A pinch of saffron
Ghee -2 tsp (clarified butter)

 
For Poori:-

Wheat flour (3 cups)
Oil- (2 tsp)
Salt (to taste)

 
Methodology:-
 
For the Halwa:

Put the Rava (semolina) in a deep vessel and roast it for 2-3 minutes on low flame.
Then add ghee (clarified butter) and roast again for 4 minutes on medium flame.
Stir the Rava and keep it in aside
Put milk, sugar and water in same vessel containing the roasted Rava.
Add dry fruits, saffron, cardamom powder and bring the mixture to a boil on low flame.
Stir well to avoid lumps.
Once the combination forms a solid mass, turn off the flame.
Use dry fruits for garnishing and serve hot with the pooris.

 
For pooris

Add salt and oil to sieved flour.
Mix water to knead and make the dough stiff.
From the dough make small balls.
Roll out the balls into small discs.
Deep fry them in oil.
Remove them once they are puffed and golden brown in color.

Dosa Sambhar Recipe
One of the most famous South Indian recipes is Dosa and Sāmbhar which is popular for its crisp and distinctive taste. This main course meal is available at roadsides and in restaurants. It is also been sold on streets as a very popular street food. Dosa and Sāmbhar are one of the best combinations of Indian food that can be eaten together.
Ingredients required:
For dosa we need:

Rice, about 1 cup
Parboiled rice, about 1 cup
Split black gram, about ¼ cup
Fenugreek seeds, about ½ teaspoon
Soda, around ½ teaspoon
Curd, around ½ cup
Clarified butter, around 10 to 12 teaspoons
Some water

For Sāmbhar, we need:

Some tamarind
Sāmbhar powder, around 2 tablespoons
Around 3 onions
Around 2 tomatoes
Some fresh coriander leaves
Around 10 garlic cloves
Some pigeon peas
Clarified butter
Some mustard seeds
Some asafetida
Some salt for taste

Method to prepare dosa:

At first, wash the dal and rice properly.
Now add the rice, dale, fenugreek seeds and water together in a bowl and let them soak for 7 to 8 hours.
Now blend all the ingredients in a blender to make a paste.
Making a grainy batter will help you make a good dosa.
Add some soda and salt and keep it in a warm place for around 10 hours.
Take the curd in a bowl and beat it till it is smooth.
Add some water to the batter. This will give it enough consistency to coat the spoon.
Prepare the tava or griddle to make the dosa.
Now pour some batter in the middle of the tava.
Make a small round circle with the batter. You can even make a triangle shape.
Put some oil on the tava [...]

Dum Aloo
Dum Aloo is a famous dish from Kashmiri cuisine. Here the main ingredients are potatoes and the thing to be noted is that baby potatoes are used for this dish. This is a popular recipe which is prepared all across and India and it has also earned accolades across the world. The ingredients used are simple but the taste is brilliant. You just need to cook it in the right manner.
Items required:

Potatoes small – you can 10 to 15 nos. as per your requirement.

Mustard oil – 3 table spoon – most important ingredient

Salt as per your taste

Tomato puree – preferably 2 table spoon or as per your requirement.

One large onion – thinly sliced so as to fry them

Half a teaspoon of sugar as per requirement
2 cloves of garlic
6 cashewnuts
Half teaspoon of turmeric
Half teaspoon of chilli powder
Garam masala – half a teaspoon (easily available in the market)

How to prepare the dish?

Heat the oil thoroughly in a kadhai
Fry the sliced onions until they are golden brown. Now keep them aside.
Next fry the baby potatoes until they are brown.
Now again heat the oil thoroughly.
Grind the fried onions and garlic to a fine paste. Sauté them in the heated oil along with the spices – turmeric, chilli powder, salt, sugar and garam masala.
Sauté it until the oil leaves the sides of the gravy.
Add tomato puree and then the potatoes with enough water.
Lastly add the cashewnut paste and simmer and serve hot.