I made this (sort of) last week, it tasted so authentic so here is what I think is the right link so I can find it again. I can't quite remember which veg I used other than edamame and carrots but you can use anything really. I used dried mint which was fine as I was out of fresh. I also put the star anis, cardamom and cloves in a tea egg to avoid it ending up on your plate.
https://www.indianhealthyrecipes.com/pulao-recipe-veg-pulao-recipe/#Recipe_card
1 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
2 1/4 tsp pumpkin spice mix OR 1 1/2 cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger
1/2 tsp cardamom
3/4 cup brown sugar
1/2 cup white sugar
1/2 cup vegetable oil (or 1/4 cup apple sauce + 1/4 cup oil)
1 cup pumpkin - fresh or canned
2 eggs
1/4 cup apple juice or water
1. Preheat oven to 350 degrees (or 325 degrees convection bake). Line 2 cupcake/muffin pans with paper or silicon liners.
2. In a large mixing bowl, whisk together flour, baking powder, salt, spices. Make a small well in center.
3. In a separate bowl, whisk together brown sugar, white sugar, oil, pumpkin, eggs, apple juice until blended.
4. Pour wet mixture into dry ingredients and fold gently with spatula until just combined.
5. Spoon into baking cups 3/4 full (this made 20 leaving 2 center ones empty). To make them extra special and a little extra crunch, sprinkle a bit of pearled sugar on each one.
6. Bake in preheated oven until just baked (check with toothpick), checking after 25 minutes.
7. Set out to cool in pan for several minutes then on a wire rack if you can wait. They are very good warm from the oven. Stores a few days in airtight container.
from the "Inspired Taste" website. I kow you know how to make hummus so this is mainly so that I can find it again, as I loved it.
1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas
1/4 cup (60 ml) fresh lemon juice or 1 large lemon
1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe
1 small garlic clove, minced
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin [seeds work ok too]
Salt to taste
2 to 3 tablespoons (30 to 45 ml) water or aquafaba
Dash ground paprika or sumac, for serving. [Sumac was nice, the tiniest bit!]
Directions
"In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week."
[Note: after making the hummus, the taste improves if you put it in the fridge for a while.]
