1 tbsp ghee 1 cinnamon stick 2 cardamom ¼ cup semolina 4 cup milk 2 tbsp-soaked tapioca sago 2 tbsp carrot ½ cup sugar pinch of salt ½ tsp kewra water Instructions: 1. Toss cinnamon and cardamom in a pan with ghee 2. Stir in semolina continuously until fragrant 3. Pour in milk and stir 4. Add tapioca sago that has been soaked for 30 minutes 5. Add carrot, sugar, pinch of salt and kewra water 6. Remove the cardamom and cinnamon stick 7. Remove the kheer from heat once the sago is cooked and the sauce has slightly thickened 8. Garnish with desired nuts such as pistachios 9. Ready to Enjoy!

Ingredients: Paneer 1 tbsp cooking oil 350 gm paneer ¼ tsp salt ¼ tsp red chili ½ cup onions ½ cup bell peppers 3 tbsp cooking oil 2 bay leaves 2 small cinnamon sticks 1 tsp red chili 1 tsp coriander ¼ tsp turmeric 3 tbsp cream ½ tsp garam masala Paste 1 tbsp cooking oil 1 tsp cumin 2 cardamom 3 cloves 5-6 peppercorn ½ cup onion 2 small chopped tomato ¼ tsp salt 1 tsp garlic paste 1 tsp ginger paste ¼ cup water Instructions: 1. Cut paneer into cubes and stir in cooking oil with salt and red chili powder 2. Once light golden, remove from heat 3. Add onion petals, bell pepper and stir until light golden then remove from heat 4. Temper cumin seeds, cardamom, cloves and peppercorn in cooking oil 5. Stir in onion petals and chopped tomato 6. Add salt, garlic and ginger paste 7. Cook until soft then add water and blend using a handheld food processor to make a paste 8. In a pan, add cooking oil, bay leaves, cinnamon sticks, red chili, coriander, turmeric and salt to taste 9. Sauté for 4-5 minutes then cook for 2-3 minutes on low heat with lid on 10. Add cream, vegetables and cook for 2 minutes on low heat with lid on 11. Add paneer and garam masala 12. Garnish with fresh chopped coriander 13. Ready to Enjoy!