Baghra Chawal/ tempered rice

For 250 grams rice
half a liter of water, more or less, according to the type of rice
2 tbsp ghee, or more
1/4 tsp garlic
1/4 tsp ginger
3 laung
2 choti elaichi
a small piece of darchini
a capful of kewra water
half an onion, chopped and fried till very light golden, it'll cook more in its own heat and become golden

a damp kitchen towel
kitchen weights

Wash and soak the rice in pletiful water for atleast half an hour.
Heat ghee in a utensil, add darchini, laung and elaichi to splutter.  Add the chopped onions. Add the ginger garlic paste, add the water. Bring the water to a boil and add the strained rice. There should be an inch of water covering the rice. Once the mix boils, turn the flame to medium low and add the kewra. Cover with the kitchen towel and place a lid on top. For best results, put kitchen weights on top or just utensils full of water so as to not let steam escape.

If cooking in a pressure cooker, add just enough water to cover the rice and a little bit more. Cover and bring to a whistle. After the whistle, turn the flame to low and cook for 5-6 minutes.
Carefully serve with a flat/slotted spoon.

Sheermal

For 5 sheermals:
Half a kilo maida
150 grams ghee
1 tsp salt
about 400ml milk, or less, according to the dough
yeast, 1 full teaspoon or 1 1/2 tsp baking powder
2 tsp sugar and 3 tbsp warm water, if using yeast
saffron strands, 1/4 teaspoon, optional

If using yeast, bloom the yeast in the warm water and sugar. Leave it be for 10 minutes or till the mixture rises and mix all the ingredients and carefully knead, adding a bit of water each time.
Work the dough till smooth.

Cover and keep aside for 2 hours if using yeast. Knead, and keep till the dough doubles.
Divide into 5 small balls and roll dough into 6" rounds and prick all over.
Heat oven on 180 degree C, and bake for 15-20 minutes, or according to the oven.
Or if using a tawa, cook first over high heat then low, to cook through till golden spots develop on both sides.
Brush with the milk, cook a little more, and brush with ghee before serving.