Ingredients: -two boobs, one lund, one chuth,one gand.

Preparation time : -20 minutes to 1 hour     

HOW TO PREPARE: -First clean the two bodies with water and dry them. put them in frying pan(bed) slowly remove the upper and lower pulp, suck the lower part with your tounge for few mints when you can feel the upper potatoes are growing bigger and hotter. smash them with your hand so that they become tender and soft. and at the end hold your big spoon with your hand and insert it into the hot pan and rotate it all sides and offcourse up and down so that u can see white liquide in the pan. when you get satisfied the pan is filled with white ghee. it is ready to serve.

CAUTION: you should where glowes before trying this dish. r else there is a chance of food poisoning and you may vomit after 3 months and after 9 months you will be in hospital.




Ingredients : -khathal 500 gms, one large onion, tomato, ginger, gree chillies, powdered dhania, red chilly, turmeric , whole black pepper, salt to taste and refined oil for tempering.

Preparation time : - 20 minutes    

peel and chop the jackfruit in 1.5 inches pieces.Take 1.5 litres of water in a thick bottomed pan and set it to boil over full flame with the jackfruit pieces for about 10-13 minutes.
In another kadhai or pan , heat 3 tablespoon refined oil, when hot temper it with whole black pepper and finely chopped onion julienne. fry for two minutes until golden, drop one inch ground ginger and all powdered masalas along with finely chopped tomatoes. Bhuno it for 4 minutes with sprinklings of water till the masalas separate from oil.

Meanwhile, the kathal would have boiled, drain it and mix it well with the masala. put salt as per taste and fold it nicely. sprinkle some water again and cover and leave to simmer for about 4 minutes.

Garnish with finely chopped mint leaves and green chillies and serve with puri, parantha or rotis.
This recipe is for people who like light but filling plate. Please note that Jackfuit is not deep fried as in usual method due to its sticky milk.




Ingredients :- 500 gms firm arbis, two large onions, half teaspoon ajwain, one tsp garam masala, salt to taste, oil for deep frying

Preparation time : -20 minutes    

HOW TO PREPARE : -Boil the arbis in the pressure cooker. remember to time is such ( three -four whistles) that arbi do not overboil and become mushy.

Run them through cold water and remove skin immediately. In a kadhai , heat oil for deep frying. When ready, sprinkle salt on your palm and pick one arbi at a time and press it flat lightly and it will take a shape of chop. slowly put it in oil and do like wise for all arbis. fry them golden brown and drain them on kitchen paper.

in the same oil,if it is in excess, take the excess and let remaining approx 5 tablespoon oil for frying the finely cut onions slices. temper with ajwain and fry until golden. Put all arbis and gently fold them in with onion and sprinkle garam masala and salt.

Garnish with green mint leaves and serve as a snack or a side dishh.