Whole wheat flour laddoo

Ingredients:

Whole wheat flour-1 cup
Ghee-1/4 cup
Raw sugar-1/3 cup powdered

Method:

1. Roast whole wheat flour on a low flame for 7 min or until nice aroma comes and you start seeing the flour get browned.
2. Add 1/3 cup ghee and roast for 5 min on a low flame.
3. Turn off the flame and move the pan aside. Add sugar and mix well.
4. Once the mixture is not very hot to handle, make laddoos and store them in an air tight container.

Vegetable pulao

Ingredients:

Soaked Basmati Rice-2 cups
Cashews-10
Cloves-6
Cardamom-6
Cinnamon-1 in piece
Bay leaves-5
Oil-2 tbsp
Cumin seeds-1 tsp
Onion-1/2 medium
Tomato-1 small
Ginger garlic paste-1 tbsp
Capsicum-1/2
Cauliflower-5 florets
Potato-1 small
Green beans-5
Frozen green peas-1/4 cup
Sweet corn-2 tbsp
Mint-1/4 cup
Salt-to taste
Green chillies-5
Water-3.5 cups
Corriander-to garnish

Method:

1. Heat oil in a kadai and add cumin seeds, cloves, cardamom, bay leaves, cinnamon. Allow them to splutter.
2. Add cashews and roast until brown.
3. Add chopped onions and saute for a minute.
4. Add ginger garlic paste and saute for a minute.
5. Add chopped tomatoes, chopped veggies, mint, corriander and saute for couple of minutes.
6. Now add soaked rice and mix well.
7. Add 3.5 cups of water, salt and mix well.
8. Pressure cook for 2 whistles or cook for 12 min in instant pot using rice button.
9. Let the steam go and serve warm with raita.

Vegetable korma

Ingredients:

For masala paste:

Frozen coconut-3/4 cup
Shaan vegetable masala-2 tbsp
Cashew-10
Water-1 cup or more enough to make smooth paste

Curry preparation:

Oil-2 tbsp
Cumin seeds-1 tsp
Mustard seeds-1/2 tsp
Curry leaves-1 spring
Onion-1 medium
Ginger garlic paste-1 tbsp
Tomatoes-2
Capsicum-1/2
Potato-1 small
Green beans-5
Frozen green peas-1/4 cup
Sweet corn-2 tbsp
Paneer-10-15 small pieces
Salt-to taste
Chilly powder-1 tsp or more to taste
Water-2 cups or more for gravy
Corriander-to garnish

Method:

1. Take ingredients listed under masala paste and grind to a fine paste. Keep it aside.
2. Heat oil in a kadai and add cumin seeds, mustard seeds, curry leaves. Allow them to splutter.
3. Add finely chopped onions and cook till golden brown.
4. Add finely chopped tomatoes and cook till oil is released.
5. Add chopped veggies and cook for 2-3 minutes.
6. Now add ground masala paste and cook for 2-3 min until rawness goes away.
7. Add 2 cups of water, salt, chilly powder and cook covered for 10 min or till the veggies are cooked.
8. Adjust for spices and consistency.
9. Garnish with corriander and serve with rice or roti!