Coriander Rice

Basmati rice - 1 cup
Coriander leaves - 1 cup tightly packed and a handful
Onion -1 cup, chopped
Ginger - 1 inch piece
Green chilli - 2-3
Salt as required
Oil -1 tbsp
Cumin seeds -1 tsp
Cashews
Ghee - 1 tbsp

1. Wash, drain and soak the basmati rice in warm water for about 10 minutes.

2. Pressure cook the rice with 2 cups of water and 1 tbsp of oil. Once the rice is cooked, cool slightly and then fluff up to separate the grains.

3. Wash coriander leaves under running water 2-3 times. Chop it and grind it along with ginger and green chilli using very less water. (Add little water only if needed). Keep the paste aside.
4. Heat oil in a pan, add cumin seeds, when it sizzles, add finely chopped onions and saute till it turns translucent.
5. Then add the grounded paste, salt and saute until the corainder is cooked and the oil separates.
6.Add the mixture to the rice and mix well. Heat ghee in a separate pan, fry cashews to golden brown and add to the rice.

Serve with raitha or papad. 

Besan Ladoo

Makes: 15-20

Ladoo Besan - 2 cups
Powdered sugar - 1 1/2 cups
Ghee - 1 cup
Green cardamoms
Cashews
Any other dry fruit of your choice

1. In a pan, dry roast the besan for about 15-20 mins on low flame or till it slightly changes color.
2. Then add the ghee, 1/2 cup at a time and keep mixing on low flame till the besan is well roasted and the ghee starts leaving the sides. [ approx 30-45 min]
3. Peel the cardamom seeds, and crush these along with the cashews into a coarse mixture.
4. Mix this into the besaem and allow to cool a bit.
5. When the mixture is warm, not hot, add the sugar and mix well.
6. Taking about 2 tbsp of the besan mixture in hand make round balls. Make the ladoos when the mixture is still warm as it helps to shape the ladoo better.
7. Top it with the dry fruit of your choice and place it on a clean dish. Continue making the ladoos with the rest of the mixture.
8. Allow the ladoos to cool and store in an airtight container.

Guacamole

Yield : 1 batch

Haas avocados - 3, halved, seeded and peeled
Lime - 1 juiced
Kosher Salt - 1/2 tsp
Ground Cumin - 1/2 tsp
Cayenne - 1/2 tsp
Onion - 1/2 medium, diced
Jalapeno Pepper - 1/2, seeded and minced
Roma Tomatoes - 2, seeded and diced
Cilantro - 1 tbsp, chopped
Garlic - 1 clove, minced

1. In a large bowl place the scooped avocado pulp and lime juice. Toss to coat.
2. Drain and reserve the lime juice after all the avocados have been coated.
3. Add the salt, cumin, and cayenne and mash
4. Then, fold in the onions, jalapeno, tomatoes, cilantro and garlic.
5. Add 1 tbsp of the reserved lime juice.

Let sit at room temperature for 1 hour and then serve.