Rasaswad

 Base masala: oil+ jeera + minced onion (sauté until light brown)+ ginger + garlic (sauté for a few more minutes) + turmeric + red chilli powder + dhania jeera powder  + amchoor  (sauté for a few seconds) + tomato puree + salt and cook until tomato puree is cooked. Set aside (great base for many gravies)  Kadahi masala : on a skillet, roast some whole coriander seeds, cumin seeds, whole black pepper, fennel seeds and a couple of Kashmiri red chillies. Cool, grind coarsely and set aside.  Veggies: make cauliflower florets, cut small potatoes into wedges, slice a carrot, chop green beans, cut green peppers into large pieces, cut shallots into big pieces, thaw some green peas and corn. Also cut up some pieces of Paneer.  Heat oil + ghee in a pan, add the carrots and potatoes and let cook for a minute. Add rest of the veggies (except paneer), and sauté for 2-3 minutes. Add half of the Kadahi masala and salt and sauté for a couple more minutes. Now add the base ...

 Chop red onion, green and red pepper in a chopper. Drain out excess water. Lightly mash a can of black beans, add the veggies, cilantro, salt, roasted cumin powder, coriander powder, chilli powder and panko break crumbs. Make burgers, more breadcrumbs and shallow fry. 

 Mix 1 cup sattu powder, half cup each of besan and sooji. Add salt, pepper, roasted cumin powder and a pinch of ajwain. Also add 1 cup yoghurt and some water and let it soak for 10-15 mins. Optionally can add beet or spinach purée.  Crumble some paneer, add chopped onion, peppers, green chilli, cilantro, salt, pepper and chat masala.  Make an uttapam from the batter and add paneer filling and cook on both sides with a bit of oil.  https://youtube.com/shorts/1n5kLKNyi9M?si=s02rX-aIMhrH1lOC