Wash the rice and moong dal thoroughly and soak for 10–15 minutes.
Heat Bharat Botanics Safflower Oil in a pressure cooker.
Add cumin seeds and hing.
Add onion and sauté until translucent.
Add the chopped vegetables and sauté for 2–3 minutes.
Add turmeric, coriander powder, cumin powder and salt.
Add drained rice and dal and mix gently.
Add water and stir.
Pressure-cook until the rice, dal and vegetables are soft.
Allow the pressure to release naturally.
Adjust the consistency with warm water if required.
Garnish with fresh coriander.
Serving Suggestion: Serve hot with curd, pickle or a spoonful of ghee.

Rinse the sprouts thoroughly and drain.
Heat Bharat Botanics Safflower Oil in a wide pan.
Add cumin seeds.
Add ginger and green chilli and sauté briefly.
Add onion, carrot, capsicum and peas.
Stir-fry for 3–4 minutes while keeping the vegetables slightly crunchy.
Add sprouts, turmeric, coriander powder, chilli powder and salt.
Toss well and cook for another 4–5 minutes.
Avoid overcooking so the sprouts retain some texture.
Turn off the heat and add lemon juice.
Garnish with fresh coriander.

1. Heat Bharat Botanics Safflower Oil in a kadai.
2. Add cumin seeds and allow them to crackle.
3. Add onion and sauté until translucent.
4. Add ginger-garlic paste and cook for a minute.
5. Add carrot, beans, cauliflower and peas.
6. Add turmeric, coriander powder, chilli powder and salt.
7. 
Mix well and sprinkle a little water.
8. Cover and cook until the vegetables are almost tender.
9. Add capsicum and cook uncovered for another 3–4 minutes.
10. Add garam masala and toss well.
11. Garnish with coriander.

1. Dry-roast the oats in a pan for 2–3 minutes until lightly aromatic. Transfer to a bowl.
2. Heat Bharat Botanics Safflower Oil in the same pan.
3. Add mustard seeds and cumin seeds.
4. Add urad dal, chana dal, curry leaves and green chilli.
5. Add onion and sauté until translucent.
6. Add carrot, peas and capsicum.
7. 
Add turmeric and salt and cook for 2–3 minutes.
8. Pour in hot water and bring it to a gentle boil.
9. Gradually add the roasted oats while stirring continuously.
10. Cook until the oats absorb the water and reach a soft, upma-like consistency.
11. Turn off the heat and add lemon juice.
12. Garnish with fresh coriander.

1. Combine mashed potatoes, carrots, peas, beans and onion.
2. Add green chilli, ginger-garlic paste, spices, coriander and salt.
3. Add 2–3 tbsp breadcrumbs and mix until the mixture binds together.
4. Shape the mixture into round or oval cutlets.
5. Make a thin cornflour slurry using cornflour and water.
6. Dip each cutlet into the slurry and coat evenly with breadcrumbs.
7. 
Heat Bharat Botanics Safflower Oil in a shallow pan.
8. Place the cutlets carefully in the pan.
9. Cook over medium heat until golden and crisp on both sides.
10. Drain on a kitchen towel.