INGREDIENTS- Serving size -4

1. 1. Palak chopped – 4 cups
2. 2. Chickpeas (chole) – 1 cup (boiled and soaked overnight)
3. 3. Tomato puree- 1 large
4. 4. Onion – 1 large
5. 5. Garlic – 4-5 cloves
6. 6. Ginger – ½ inch
7. 7. Green chillies - 2
8. 8. SMC Dry mango powder – ½ Tsp
9. 9. SMC kasurimethi – 1 Tbsp
10. 10. SMC Cumin powder – ½ Tsp
11. 11. SMC Coriander powder – 1 Tsp
12. 12. SMC Turmeric powder – ½ Tsp
13. 13. SMC Chilly powder – ½ Tsp
14. 14. SMC CHOLE MASALA – 1 TSP
15. 15. Water as required
16. 16. Salt to taste
17. 17. Oil as required

PROCESS-

1. 1. In a mixer grinder add onion, garlic, ginger and green chillies. Grind to a smooth paste.
2. 2. Now in a pan add oil and add the paste. Sautefor 5 minstill it becomes golden brown in colour. Add tomato puree and other SMC spices.
3. 3. Cook it for 5 mins until the oil leaves the sides.
4. 4. Now add chopped palak and salt. Cook it for 3-4 mins.
5. 5. Add cooked chole and mix it well. Add water to adjust the consistency.
6. 6. Simmer and cover using a lid for 5-20 mins until the gravy thickens and lastly add SMC Kasurimethi.
7. 7. Serve it with hot rotis and steamed rice.

INGREDIENTS

1. 1. Mustard oil - 3 tbsp
2. 2. Cinnamon stick - 1
3. 3. Cloves (Laung) - 4
4. 4. Cumin seeds (Jeera) - 1 tsp
5. 5. Curry leaves - 1 spring (10-15 leaves)
6. 6. Cashews - 8-10 chopped
7. 7. Onions - 2 big finely chopped
8. 8. Salt to taste
9. 9. SMC Coriander powder - 1 tbsp
10. 10. SMC Red chilly powder - 1 tsp (to taste)
11. 11. SMC GARAM MASALA - 1 tsp
12. 12. SMC Turmeric powder - 1/2 tsp
13. 13. Gram flour (Besan) - 3-4 tbsp
14. 14. Peas - 1/4 cup
15. 15. Yogurt (Curd) - 1/2 cup
16. 16. Fresh cream or Malai - 2 tbsp
17. 17. Tomatoes - 3 large finely chopped
18. 18. Capsicum - 1 big thinly sliced
19. 19. Mushrooms - 250gms sliced
20. 20. Coriander leaves - 2 tbsp finely chopped
21. 21. Ginger garlic paste - 1 tbsp
22. 22. Water - as per consistency required

PROCESS-

1. 1. Take a nonstick pan and on a high flame add mustard oil in it. Wait for 2 mins until a little smoke starts coming from it. Now add cinnamon, cloves, cumin seeds, curry leaves and cashews into it. Cook on a medium flame.
2. 2. Now add onions and salt into it. Cook it for 5 mins until onions are golden.
3. 3. Now add all SMC powdered spices -CORIANDER, CHILLY, TURMERIC AND GARAM MASALA. Mix it and add besan. Add peas and 1 tbsp water. Cook it for 1 min.
4. 4. Turn off the flame and add curd and malai and mix it for 2 mins. It should be of this consistency.
5. 5. Now turn on the flame again and add tomatoes and coriander. Cover and cook for 5 mins until tomatoes are a little mushy and soft.
6. 6. Add your sliced capsicum and cook them for 1 min. Add mushrooms and mix them well until the masala covers all mushrooms.
7. 7. Add l water and adjust the consistency according to your requirement. Cover with a lid and cook for 3-4 mins. Taste and adjust the salt and spices accordingly.
8. 8. Serve it with rice , tandoori roti or phulkas.

INGREDIENTS

Marinate –

1. 1. SMC BIRYANI MASALA – 2 TBSP+1 TBSP
2. 2. SMC Red Chili powder -1 ½ tsp
3. 3. SMC Turmeric powder - ¼ tsp
4. 4. SMC Coriander powder- 1 Tsp
5. 5. Salt -to taste
6. 6. Ginger - 1 inch piece
7. 7. Garlic - 4 cloves
8. 8. Green Chillies - 2
9. 9. Mint - a sprig
10. 10. Coriander - few leaves
11. 11. Cream - 3 tbsp
12. 12. Yogurt - ¼ cup

For Completing Biryani –

1. 1. Basmati Rice - 2 Cups steamed
2. 2. Salt - to taste
3. 3. Oil - 1 tbsp
4. 4. Lemon juice - 1/4 tsp
5. 5. Cauliflower florets –1 big cauliflower parboiled (semi-boiled)
6. 6. Ghee : 2 tbsp + 1 tbsp
7. 7. Saffron : few strands, soaked in 1 tbsp hot water
8. 8. Deep fried Nuts : few to top

PROCESS-

1. For Marinate- In a blender jar, add in the SMC turmeric powder, SMC red chilly powder, SMC turmeric powder, SMC coriander powder, SMC biryani masala, salt, ginger, garlic, green chilly, mint leaves, coriander leaves, cream.

2. Transfer the marinate to a bowl, and add the parboiled cauliflower florets. Coat the cauliflower well and let it marinate in the fridge for one hour.

3. Assemble: Take the cauliflower florets out to a different bowl, add ¼ cup yogurt to the leftover marinate and mix well.

4. In a handi/cooker, heat 2 tbsp of ghee, add the leftover marinate and 1 Tbsp of SMC Biryani masala and cook for a min, also add the cauliflower florets and cook for 5 mins.

5. Take out half of the cauliflower florets and keep aside. If the masala looks thick in the pan, add hot water to adjust consistency, I added around ½ cup.

6. Layer with half of the rice, place the remaining cauliflower florets, and layer with remaining rice.

7. Pour in the saffron water, a few nuts, a tbsp. of ghee and ¼ cup hot water. Cover & cook for around 20 mins in low flame. Let the biryani stay idle for atleast 30 mins before serving out.

INGREDIENTS

1. 1. Milk – 1 glass
2. 2. SMC Turmeric powder – ½ Tsp
3. 3. SMC Black pepper powder – ¼ tsp
4. 4. Ginger – grated ½ tsp
5. 5. Cloves (Laung) – 2 pieces
6. 6. Elaichi – 1 piece
7. 7. Sugar – ½ Tsp

PROCESS-

1. In a saucepan add milk. Bring it to oil for about 4 mins until the layer of malai forms on top.

2. Add ginger, cloves, elaichi, SMC black pepper powder and SMC Turmeric powder. Mix it all with a spoon and let it boil for about 2-3 mins more until the milk turns into bright yellow colour.

3. Finally add sugar and stir again for 1 min.

4. Sieve it using a strainer and serve it hot in a glass or cup.

5. This is a great immunity boosting drink. Best when we drink it at night before sleep.

INGREDIENTS

1. 1. Whole wheat flour – 2 cups
2. 2. SMC PavBhaji Masala – 2 Tsp
3. 3. Salt to taste
4. 4. Water as required
5. 5. Whole wheat flour for rolling

PROCESS-

1. Combine all the ingredients(Whole wheat flour, SMC PavBhaji Masala, salt and water) and make soft dough using enough water.

2. Keep aside for 15-20 mins.

3. Divide the dough into 8 portions.

4. Now roll each portion into the size of chappati thin circle using little whole wheat flour while rolling.

5. Cook on a tava over a low flame pressing each side with a cloth until crispy.

6. Make the remaining khakras and serve it.