Chana Chutney

mix 1/2 cup grated nariyal with 1/2 cup of chana and blend it. Saute curry leaves, mustard seeds and put the nariyal mixture to it. Add salt and red chilli powder to taste.

Sewai

Saute 1 cup of sewai pieces in desi ghee.
Get 4 cups of milk to a boil. Add cardamom powder to it, with sugar and khoya. After a couple of more boils, add the sewai. Can replace khoya with condensed milk.

Dudhbaraa

mix 1/2 cup maida in 1/2 cup water. In a pan, put 1 tbsp of oil and and this mixture. Keep stirring, till this mixture condenses like dough. (Test: with a lil watery fingers, see if the dough sticks to your fingers. The dough is ready, when it does not stick)
Once it cools down, put some oil on fingers and make small balls and deep fry it.
For the syrup, put a pan on fire and mix 3 cups of milk with 1 cup khoya and sugar to taste. When this thickens, put the balls. Garnish with saffron, dry fruits and cardamom powder.

Malpua

mix 1 cup Maida + 1 cup milk to get to an omelet consistency. Add to this, grated khoya (1/2 cup), kishmish, nariyal, kaju and badam.
Shallow fry the malpua.
make chaashni out of 1 cup sugar and 1 cup water. Once this is done, add the malpua to this sugar mixture.

Sattoo Paratha Mixture

Grind chana, then add ajwain, namak, chopped onion, dhaniya patti, garlic paste, hari mirch and oil.

Chana Dal Paratha Mixture

Soak 1.5 cups of Chana Daal in water overnight.
pressure cook a combination of slight heeng + 1 tbsp jeera + Sabut mirch + Haldi + Namak + Daal + 1 cup Water.
After 1 whistle, put the cooker on low flame and after 5-7 mins remove from fire.
Blend in chopper. After blending the daal, add dhaniya patti + garlic paste.