Lunch thali

For cauliflower sabji- cut the cauliflower, wash in hot water with little salt. Drain the water and wash it with tap water. Now heat oil, add onions, ginger garlic paste, green chillies. Saute till golden brown. Now add all the spices, salt. Add little water, cover and cook till done. Garnish it with coriander leaves.

For besan dhokla- take all ingredients, mix well, rest it for 15 mins. After 15 mins add eno sachet and give a nice gentle mix. Heat water in a steamer, grease a tin and add the batter, cover and cook till done. Then heat oil, crackle mustard seed, green chillies, water, sugar and lemon juice. Bring to a boil, then pour it over the dhokla. Cut it in squares. Garnish it with coriander leaves and grated coconut.

For puri- take all ingredients, knead a semi soft dough. Roll it in small round shapes, heat oil in a kadai, deep fry in batches. Puris are ready.

For aamras- peel the mangoes, cut it and blend it in a mixie, remove in a bowl and serve chilled while having your food.