Steps:
Fry the cubed potatoes in hot oil until light brown
-Remove from oil and keep it aside
-To the hot oil in the pan add the sliced cabbage and sprinkle salt
-Stir and cover the pan
-Cook for 5 min.
-Remove cover and to the water given out by the cabbage add the masala pastes.
-Stir and fry until masalas are well blended with the cabbage.
-Add 1/4 cup of water to cook the potatoes.
-Add a sliced tomato and fry
-Add salt and sugar to taste
-Simmer over medium until the potatoes are cooked and there is almost no gravy left.
-In a frying pan heat a tablespoon of ghee
-Add the bay leaves and garam masala.
-Stir and pour it on the cooked BandhaKopi.

Steps:
-Fry the dry mung dal in a pan over medium heat until delicately brown.
-Wash and put mung dal to boil.
-After 10 mins add the onions, green chillis and salt.
-Simmer until dal is cooked.-In a separate pan, heat ghee and fry the bay leaves and cumin seeds for a few minutes.
-Pour the dal and simmer for 5 minutes.
-Add 1/2 cup of milk and sugar.
-Remove from fire.

Ingredients:
Smolina-50gms, Flour- 240gms, Water as required, Large black Cardamom seeds- 3 or 4, Oil for frying, Sugar-250gms, Water-500ml

Steps:
-Whisk together, the flour and semolina adding enough water to make a thick batter.
-Add the cardamom seeds, a pinch of salt and sugar and stir well.
-Heat oil in a small pan.
-Deep fry one spoonful of batter at a time into mildly simmering oil.
-The batter spreads to make malpoas of 5 inch diameter.
-Soak in prepared syrup.
-Remove from syrup to serve.