North Indian Platter

VEG PULAO

1. In a pressure cooker, add 1 cup basmati rice and 2 cups water. Let it soak for half an hour.

2. In a kadhai, add 2 tbsp ghee. Once hot, add 1 tsp cumin seeds and a pinch of asafoetida along with 4 cloves, 1 inch cinnamon stick and 3 pods cardamom .

3. Now add 1 cup of thinly cut vegetables of choice (Beans, Carrot, Capsicum). Also add 1 finely chopped tomato.

4. Add salt to taste, 1 tsp each of coriander powder and red chilli powder.

5. Mix well and saute for 5 minutes.

6. Add the vegetables to the pressure cooker and add 3-4 strands of kesar (saffron). Cook at medium flame for 4 whistles.

7. Open the cooker and top with 1 tsp ghee and give a light mix.

8. Serve hot with raita.

KAJU MATAR PANEER

1. In a blender, add 3 tomatoes and 10-12 cashews. Blend to a smooth paste.

2. In a kadhai, add 3 tsp ghee. Once hot, add 1 tsp cumin seeds and a pinch of asafoetida.

3. Now add the tomato cashew paste and add water to make a liquid consistency.

4. Add 1 cup frozen peas (or pre-boiled peas). Also add salt to taste and 1 tsp each of coriander powder, sugar, garam masala, red chilli powder and crushed kasuri methi.

5. Let it simmer for 6-8 minutes. Keep stirring intermittently. (Cashew thickens the gravy, so add water if required).

6. Now add 250 gram paneer cubes and let it boil for 2 minutes. Switch off the flame.

7. Serve hot with veg pulao, poori or roti.

BOONDI RAITA

1. In a serving bowl, add 1 cup curd and whisk well.

2. Add salt to taste, 1/2 tsp each of jaljeera powder and red chilli powder.

3. Add boondi and mix well.

4. Serve chilled with veg pulao.