Mix 200gm. K-pra Upvas Mix Flour, 2 grated potatoes, 1/2 katori crushed peanuts, sugar, red chillpowder, curd & salt to taste, in warm water. And keep the dough aside for half an hour. Divide the dough in 5 to 6 parts. Apply some ghee on a pan & roll out each part with hands. Make both the sides golden brown, and your tasty thalipeeth (Thepla) is ready to eat. Tastes best when served with K-pra sweet pickle. K-pra Upvas Mix Flour can also be used for preparing upma, cutlets etc.

Heat 1/4th katori ghee in a thick bottom pan, add 1 katori K-pra shingada flour & saute till it turns golden brown. Then add a cup of boiled water & cook the same. Now add 1/4th katori crushed peanuts, 1 katori sugar & a pinch of cardamom powder. Then stir & simmer for a while on a low flame, serve hot.
K-pra flour can also be used for preparing Thalipeeth & Kheer.

Heat ghee and saute 1/2 katori K-Pra Rajgira Flour, add 1 katori milk, stir continuously. After boiling, add 1/4 katori sugar and a pinch of cardamom powder. Garnish with almonds and raisins. Serve hot. K-Pra Rajgira Flour can also be used in preparing thalipeeth, dhirda, upma, etc.

Selected 1 kg raw mango pieces, 100g K-Pra Mango Pickle Masala, 200g salt, edible oil. Mix all the above ingredients well and fill in a dry bottle and seal. Open after 2 days, stir well and give a cold tadka. At least 1/2" layer of oil has to be maintained above the pickle in the bottle for longer life.

Ingrediants : 25 big selected lemons, 100g K-Pra Lemon Pickle Masala, edible oil, 200g salt of which some salt to be kept aside.

Recipe : Mix all the above ingredients well and fill in a dry bottle.
Sprinkle the salt kept aside on the top of the mixture. Add a cold tadka.