INTRO

Roast all the ingredients for the dry masala separately and grind it coarsely. Keep it aside.
In a kadai, heat gingelly oil and add cashews, chopped onions and cook until it turns golden brown.
Then add ginger-garlic paste and sauté until the raw smell goes off. Now add chopped tomatoes, turmeric powder, red chilli powder, coriander powder and salt and cook for 5-10 minutes until the oil oozes out.
Meanwhile steam all the vegetables (except mushrooms, spinach, zucchini and capsicum) and keep it aside.
After 10 minutes, add chopped mushrooms, spinach, diced zucchini and diced capsicum to the curry and cook well. Once it is cooked, add the steamed veggies, sauté well and add coconut milk, 2 tsp of the prepared Kadai sabzi masala and let it simmer for 5 minutes.
Finally garnish with coriander leaves and serve hot with steamed brown rice.

In a bowl, mix tender coconut water, pulp, powdered palm sugar, thick coconut milk, chopped strawberries and roasted nuts.
Mix all the ingredients together. A nutritious and yummy dessert is ready to be served.

To make the Bao buns, add warm cow's milk, yeast, oil, salt and palm sugar and whisk well. Add the wheat flour, ragi flour and knead to a soft dough. Cover it with a wet cloth for 1 hour for it to rise. Meanwhile prep the steamer. After one hour, roll the dough and cut into a round shape with a cookie cutter. Grease it with oil and fold it into half and press the dough slightly. Prepare the buns similarly and drop them in the steamer and steam for 7-10 minutes.

For the veg filling:
Take a bowl and add the sliced paneer, julienne carrots, zucchini, capsicum, salt and schezwan sauce and toss it well.

To serve, take the steamed Bao bun, spread some schezwan sauce inside and stuff the prepared paneer and veg filling inside. Garnish with some sliced onions, coriander leaves, sesame and Kalonji seeds. Healthy and super delicious Ragi and wheat steamed veg Bao buns are ready to be served.