Garlic Butter Corn Rice:

• 3 cups cooked basmati rice , from 1 cup uncooked rice
• 1 cup sweet corn kernels
• 1 1/2 tbsp butter
• 1 tsp ginger , finely chopped
• 1 tsp garlic , finely chopped (optional)
• 1 tbsp cilantro , finely chopped
• 1 1/2 tsp mixed herb seasoning
• salt , to taste
• 1/2 tsp black pepper

Soya Paneer Kebab:

For the Base

• 1 cup dry soya granules
• 1 tsp salt
• 2 tsp vinegar

To Blend

• 1 tbsp hung curd or greek yogurt
• 1 inch ginger
• 2 Thai green chilies
• 1 1/2 tbsp cilantro with tender stems

To Mix

• 1 1/2 cups paneer or homemade cottage cheese (chenna) , grated
• 1/2 onions , finely chopped and squeezed dry
• 1 tbsp cilantro , finely chopped
• 2 tsp ghee , melted
• 2 - 2½ tbsp roasted sattu flour (roasted chickpea flour) , adjust if required
• salt , to taste
• 1 tsp roasted cumin powder
• 1 tsp garam masala
• 1 tsp chaat masala
• 1 tsp red chilli powder
• 1 tsp mango powder (amchur)
• 1/2 tsp cardamom powder
• 1/4 tsp black pepper
• ghee , for frying

Hot Garlic Sizzler Sauce:

• 2 tbsp butter
• 1 1/2 tbsp all purpose flour
• 1 tsp ginger , finely minced
• 1 1/2 tsp garlic , finely minced
• 2 tsp garlic paste
• 5 cups water
• 1 vegetable stock cube (vegetable bouillon)
• 2 tbsp tomato ketchup
• 2 1/2 tbsp dark soy sauce
• 1 1/2 tbsp hot sauce
• 2 tsp sugar
• 1/2 tsp black pepper
• salt , if required
• 2 tsp vegan worcestershire sauce , optional
• 2 tbsp cilantro with tender stems , finely chopped

Sautéed Vegetables:

• 1 1/2 tbsp olive oil
• 1/2 cup onions , sliced
• 1 cup mushrooms , sliced
• 2 cups mixed vegetables , blanched until al dente (I used carrots and beans)
• 1 tsp garlic , minced
• salt , to taste
• 1/4 tsp black pepper