Naturally Nidhi

Heat ghee or oil in a heavy-bottomed pan. Then add cumin seeds and let them splutter. Add all the whole spices (bay leaf, cardamoms, cloves). Sauté briefly until aromatic.

Add drained rice and gently sauté for 30–45 seconds. Add water, salt, and a pinch of turmeric. Bring to a boil.

Cover and cook on low for 12–15 minutes until fluffy. Rest 5 minutes and fluff gently with a fork.

Heat ghee or oil in a heavy-bottomed pan. Add cumin seeds, javitri, black cardamom, and dried red chilies and let them crackle.

Add chopped onions and sauté until golden. Stir in ginger–green chili–garlic paste and cook briefly. Add cilantro stems and sauté.

Add turmeric, red chili powder, coriander powder, salt, and crushed kasuri methi. Add cooked rajma along with its cooking liquid. Simmer for 15–20 minutes until everything comes together.

Combine onions, potatoes, paneer, green chilies, ginger, and cilantro. Add pickles, salt, and vinegar or lemon juice. Mix gently.

Heat mustard oil until just smoking. Add kalonji, fennel seeds, and mustard seeds. Let splutter. Add hing and turn off heat. Pour hot tadka over salad and mix gently.

Spread half the rice in a casserole dish. Layer half the rajma. Repeat with remaining rice and rajma.

Top generously with achari salad.

Cook your rice with salt and whole spices Then drain the water and discard the whole spices. Keep it aside.

Cook the dal with water, salt, and turmeric until soft but thick. This can be done in a pressure cooker, Instant Pot, or on the stovetop. Keep it aside.

Mix all the marinade ingredients and coat the paneer well. Keep it for 15 mins.

Then saute the paneer on medium flame with mustard oil and sesame seeds until lightly done.

Grid cashews, poppy seeds with water into a fine paste.

In a pan on medium heat, add in your mustard oil or ghee until it just begins to smoke lightly. Add in your whole spices - cumin seeds, bay leaf, cinnamon, black cardamom, cloves and hing.

Once the‬ ‭cumin starts crackling, add in your onions with ginger-garlic-green chili paste, and saute until they turn translucent.‬

Then add crushed tomatoes, cashew-poppy paste, and all the spices. Cook covered, adding a little water if needed, until the gravy comes together and the oil begins to separate.

Add peas and carrots along with the masala paneer. Mix gently, sprinkle in garam masala, and add 1 tablespoon sour cream or cream. Let everything come together, then turn off the heat. The sabzi is ready.

Wash and wipe the banana leaf clean. Cut into 6 square pieces. Warm each piece over an open flame or pan until soft and pliable.

Place a banana leaf on a flat surface and add the following layers - sabzi, rice, thick dal, more sabzi and more rice. Finish with 1 to 2 pieces of paneer and top it off with a slice of green chili.

Fold and secure with a toothpick or kitchen thread. Repeat to make 6 parcels.

Heat a pan with mustard oil and water.

Place the parcels, cover, and warm gently on medium heat for 5 minutes on each side, until heated through and aromatic.

Open the parcels just before serving and drizzle some ghee.

Serve them hot, best paired with kadhi for a comforting winter meal.