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Taro root leaves and gram flour come together for this magical dish, known as Paitud in our regional Pahadi language. It is also known as Patra or Taro leaves  rolls. It tastes crunchy from the outside and soft on the inside. Ingredients 10-12 big leaves of Taro root Gram flour- 1/2 cup Salt, chilli, coriander powder, turmeric powder- 1/2 tsp each Wate- 1/4 cup to make the flour paste. For Tempering Mustard Oil- 4 tbsp Chilli whole- 5 Cumin seeds- 1.2 tsp Mustard seeds- 1/2 tsp Method Wash the leaves thoroughly and make sure no water is on them. Take flour and spices in a bowl and make a paste which can be spread easily but not runny. Flat the ends of the leaves which have a little stem on them. Pile the leaves not exactly on each other only half way. Now, fold it in a horizontal way and like this make another batch too.  At the end they will look shape like a layered leaves rectangle. Take some oil from the big deep wok and add the folded leaves to it. Cover and let it cook for 10 min

This delicious carby food "Potato Pudding" is an energetic and delicious dessert after a long fasting day. It's a very delightful pudding made with potato and milk. Ingredients Potato- 500gms boiled, peeled and mashed Milk- Whole milk half a litre Sugar- 1/2 cup or Sugar-free by choice Cardommon- 1 tsp powder Clarified butter/Ghee- 2 tbsp Dry fruits- 1/4 cup- by choice The same dish can be turned vegan by using almond milk and butter  Method Take a heavy bottom pan or kadhai and add ghee to it. Add boiled and mashed potato to it and stir continuously for 5 minutes. The oil will start oozing out from the sides and the aroma of fried potato is an indicator that it's quite done.  Add sugar at this point and fry again until it's melted, if using sugar-free skip this step. Once it is completely melted add the whole milk and cook on low flame for another 15 minutes. Keep string in between to avoid lumps and burning of pudding. The milk will start thickening and will be