Pumpkin kheer (pudding)

• Preparation Time: 10 mins 
• Cook Time: 15 mins
• Total Time: 25 mins 

INGREDIENTS
Pumpkin - 1/4 part
Madhuramruth vacuum evaporated sugarcane juice powder (jaggery) (healthy sugar) or any other form of sugar - For every cup of boiled mashed pumpkin 1 cup jaggery
Cardamom powder - 2 pinch
Clarified butter or ghee - 2 tsp
Milk -  2 cups for 1 cup pumpkin
Chopped nuts/dry fruits (optional)

PREPARATION

1. Peel the pumpkin and cut into cubes of 1 inch
2. Pressure cook the pumpkin
3. Once ready mash it coarsely 
4. Add the powdered jaggery and mix well
5. Add ghee in a deep pan 
6. Once it melts and heats up, pour in the pumpkin and allow to boil
7. Now add cardamom and cook for 2min
8. Now add milk and bring to boil
9. You can add chopped nuts and raisins if you like. This is totally optional but makes it healthier
10. Serve hot

Spiced turmeric latte

• Preparation Time: 2 mins 
• Cook Time: 45 seconds
• Total Time: 3 minutes 

INGREDIENTS
Turmeric powder - 1-2 tea spoon
Any dairy or non-dairy milk - 1 cup
Organic powdered black pepper - 1/4 tea spoon
Organic powdered Jaggery - as per your taste

MAKING THE LATTE

1. Take a cup with milk
2. Add powdered jaggery. Mix well
3. Add the turmeric powder 
4. Add black pepper
5. Either heat on the cooktop or microwave for 40seconds or more

Serve every morning for better health and growing immunity. Can be served with breakfast like pan cake or anything else.

Quick Eggless Whole Wheat pancake

• Preparation Time: 10 mins 
• Cook Time: 10 mins
• Total Time: 20 minutes 
• Yield: 6 pancakes

INGREDIENTS

• 1 cup Organic Whole Wheat Flour*
• ¼ tablespoon baking powder
• ¼ teaspoon salt
• 1 cup almond milk or any milk of choice
• 2 tablespoons olive oil or melted coconut oil
• 2 tablespoons organic jaggery (I used Madhuramut jaggery)
• 1 teaspoon pure vanilla extract
• More oil to grease your pan/skillet, if necessary

MAKING THE PAN CAKES

1. In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended. (If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.)
2. Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough!). If you’d like to mix in any totally optional add-ins (like chocolate chips or blueberries), gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
3. If necessary, lightly oil the cooking surface with additional oil (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
4. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
5. Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately.
6. Can we served with a hot golden milk (http://houseofmasala.blogspot.com/2018/03/spiced-turmeric-latte.html)

Here is the awesome jaggery used:

Spicy Navratan Korma

Ingredients:

Total time: 45 - 60min    Serves: 6 people

• 225 g - Paneer (Cottage Cheese)
• 1/4 cup - Milk
• 15 g - Ginger
• 6 flakes - Garlic
• 1 cup - Coriander leaves
• 3 - Green chillies
• 3/4 cup - Water
• 1/2 cup - Ghee or Oil
• 300 g - Cauliflower cut into small pieces
• 2 cups - Peas shelled or frozen
• 1/4 kg - Potato peeled and cut into 1 cm pieces
• 1/4 kg - Carrots peeled and cut into thin strips 4 cm long
• 1/4 kg - French beans cut into thin strips 3 cm long
• 1 tsp - Turmeric
• 2 tsp - Cumin Powder
• 1 tsp - Red Chilli powder
• 1 tsp - Garam Masala
• 300 g - Tomatoes pureed
• 1.5 cups - Curd beaten
• 2 slices - Canned Pineapple cut into 1 cm pieces
• 2 tbsp - Cashewnuts broken into pieces
• 12 - Almonds blanched and sliced
• A pinch Saffron dissolve in 1 tbsp hot Milk or hot water
• Salt to taste

Method:

• Grind ginger, garlic, coriander leaves and green chillies into a paste, adding a little water from time to time. 
• Divide the paneer into two batches. Heat oil in a heavy bottom pan for 3 mins and fry each batch till golden brown and remove. 
• To the remaining oil, add ground paste. Stir-fry till golden brown, sprinkling a little milk from time to time. 
• Add all the vegetables, salt, turmeric, cumin, red chillies and garam masala powders. Stir-fry for about 2 mins. 
• Add tomato puree, curd and remaining water. Mix and cook covered on low flame till all the vegetables are cooked. 
• On medium heat, add paneer, pineapple, cashewnut and almonds. Stir and simmer for 3 more mins. 
• Add saffron and serve hot.

Palak rice with mixed vegetables

PREP TIME

15 mins

COOK TIME

20 mins

TOTAL TIME

35 mins

Ingredients:

Basmati rice - 1 cup
Water - 2 cup

Oil - 1.5 tb sp

Ginger garlic paste - 1 tb sp

Chopped onion - 1 large

Chopped tomato - 2 large
Spinach - 2-3 cups

Turmeric - 1/2 tsp

Dhaniya Jeera powder - 2 tsp

Garam masala - 2 tsp
Chopped green chillies - 1
Mixed vegetables (Beans, peas, Cauliflower, Carrot,
Curry leaves - few

Salt as per taste

Cashew - 10 - 15

Cilantro

Ghee - 2 tsp

Procedure:

1. Palak paste:
• Chop spinach coarsely
• Grind to paste: Spinach, ginger, garlic, Green chillies, little water to grind
• Keep aside 
2. Making the masala for rice:
• In a Kadhai, heat oil 
• Add Kadipatta
• Now add Jeera, mustard seeds, Haldi and hing
• Add chopped onion and fry till golden brown
• Add chopped tomato and fry till oil leaves from the sides in the kadhai
• Add Garam masala and Dhaniya Jeera powder
• Add Cashew nuts
• Add mixed vegetables and fry for 5 min
3. Making the rice
• Wash rice and keep it ready
• Add above masala and mix well
• Add salt
• Add the palak paste by measuring it as it is watery. Minus that much water. (i.e. if you use 1 cup of rice and the paste is half cup use a little more than half cup water)
• Add chopped cilantro 
• Cook it normally using pressure cooker or electric rice cooker
• Once ready add 2tsp ghee and mix well
• Serve hot garnished with some fresh coconut and cilantro with raita