Step 1: Prepare Rice for Pulao

Wash 1 cup basmati rice thoroughly in water 2-3 times until the water runs clear to remove excess starch. Soak the rice in water for 20 minutes, then drain.

Step 2: Cook Veg Pulao

Heat 2 tablespoons ghee or oil in a pan on medium heat. Add cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Sauté for 30 seconds until aromatic. Add sliced onion and sauté for 2 minutes until translucent. Add ginger-garlic paste and green chili, sauté for 1 minute. Add chopped mixed vegetables and sauté for 2-3 minutes. Add soaked rice and sauté gently for 1 minute. Add 2 cups water and salt to taste. Bring to a boil, then cover and simmer on low heat for 12-15 minutes until rice is cooked and water is absorbed. Let it rest covered for 5 minutes, then fluff with a fork. Garnish with chopped coriander leaves.

Step 3: Prepare Khandvi Batter

In a bowl, mix 1 cup gram flour, 1 cup yogurt, 2 cups water, 1/4 teaspoon turmeric, and salt to taste. Whisk well to form a smooth, lump-free batter. Strain the batter through a sieve to ensure smoothness.

Step 4: Cook and Set Khandvi

Pour the batter into a non-stick pan. Cook on low-medium heat, stirring continuously for 8-10 minutes until the mixture thickens and leaves the sides of the pan. Immediately spread a thin layer of the cooked mixture onto the back of a greased plate or tray while hot. Let it cool for 2-3 minutes. Cut into 2-inch wide strips and gently roll them into tight rolls.

Step 5: Temper and Garnish Khandvi

Heat 2 tablespoons oil in a small pan. Add 1 teaspoon mustard seeds and let them splutter. Add curry leaves and chopped green chili, sauté for 30 seconds. Pour this tempering over the khandvi rolls. Garnish with grated coconut and chopped coriander leaves.

Step 6: Blanch Spinach for Palak Chole

Boil water in a large pan. Add spinach leaves and blanch for 1-2 minutes until wilted but still bright green. Immediately transfer to a bowl of ice-cold water to retain the color. Drain and blend to a smooth puree.

Step 7: Cook Chickpeas for Palak Chole

Pressure cook soaked chickpeas with 2 cups water and a pinch of salt for 6-7 whistles or until soft. Drain and set aside.

Step 8: Prepare Palak Chole Gravy

Heat 2 tablespoons oil in a pan. Add cumin seeds and let them splutter. Add chopped onion and sauté for 2-3 minutes until golden. Add ginger-garlic paste and green chili, sauté for 1 minute. Add chopped tomatoes and cook for 3-4 minutes until soft. Add coriander powder, turmeric, red chili powder, and salt. Cook for 2 minutes until oil separates. Add spinach puree and mix well. Add cooked chickpeas and 1 cup water. Simmer for 10 minutes on medium heat. Add garam masala and cook for another 2 minutes. Garnish with chopped coriander leaves.

• Wash rice thoroughly to remove excess starch for fluffy, non-sticky pulao.

• Strain khandvi batter to remove lumps for smooth, silky rolls.

• Blanch spinach and immediately transfer to cold water to retain bright green color in Palak Chole.

• Add paneer cubes to Veg Pulao for extra protein.

• Use vegan yogurt in Khandvi for a dairy-free version.