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Coconut Oil - 2 tbsp. Mustard - 1 tsp Urad Dhal - 1/2 tsp Channa Dhal - 1 tsp Ground Nut - 1 tbsp. Cashew Asafetida - 1/4 tsp Red Chilli - 2 Curry Leaves Coconut - 1 cup, grated Rice - 1 cup, cooked Green Chilli - 4 Salt Heat coconut oil in a large pan. Add mustard, urad dal, channa dal, groundnut, cashew, asafetida, red chili, and curry leaves. Sauté until the dals turn golden. Stir in the grated coconut and fry for 30 seconds. Stir in cooked rice. Season with salt as needed

Ghee + Oil - 3 tbsp. Whole Garam Masala - Cinnamon - 1 stick, Clove - 4, Cardamom - 2, Bay Leaf - 1, Star Anise - 1 Cumin seeds - 1 tsp Onion - 1, chopped Green Chilli - 2, slit Ginger Garlic Paste - 2 tsp Tomato - 1 Rajma - 1/2 cup, washed, soaked overnight, and pressure cooked with salt and 2 cups water for 3 whistles Salt & Pepper Turmeric - 1 tsp Chilli Powder - 1 tsp Fennel Powder - 1 tsp Garam Masala - 1 tsp Rice - 2 cup ( Seeraga Samba or Basmati), soaked in Water for

Oil – 2 tbsp. Mustard – 1 tsp Bengal Gram Dhal – 1 tsp Urad Dhal – 1 tsp Red Chilli - 2 Fenugreek - 1/2 tsp Asafetida – 1/4 tsp Cashew / Peanuts - few Curry leaves – few Onion - 1, diced Green Chilli – 2, slit Eggplant - 1 cup, diced Turmeric - 1 tsp Salt Tamarind Juice - 1/2 cup Vaangi Bath Powder - 2 tbsp. ( dry roast and grind 2 tbsp. Coconut, 1 tbsp. Coriander, 1 tbsp. Channa Dhal, 1 tbsp. Urad Dhal, 2 Red Chilli, 1/4 tsp Asafetida) Jaggery - 1 tsp, powdered Rice - 1 cup,

Ghee + Oil – 4 tbsp. Cinnamon – 2 stick Clove - 4 no Cardamom – 2 no. Bay Leaf – 1 Onion - 1, diced Turmeric - 1 tsp Chilli powder - 1 tsp Salt Rice - 2 cup, washed and soaked in Water Coconut Milk - 1 cup Lemon - 1 To Grind: Spinach - 2 cup Cilantro - 1/2 cup Mint - 1/4 cup Green Chilli - 2 Ginger - a small pc Garlic - 2 cloves Grind Spinach, Mint, Cilantro, Green Chilli, Ginger and Garlic to a fine paste. Heat Ghee and Oil in a pressure cooker. Temper Cinnamon, Clove,

Bisi bele bhath is a rice-based dish with its origins in the state of Karnataka, India. It is usually served with Raita and Papad. Rice - 1 cup Thuvar Dhal - 1/2 cup Oil - 3 tbsp. Shallot - 10 Green Chilli - 2, slit Drumstick, Eggplant, Carrot, Tomato - 1 1/2 cup Turmeric - 1/2 tsp Sambhar Powder - 2 tsp Salt Tamarind Juice - 1/2 cup For Ground Paste: Red Chilli - 2 Coriander Seeds - 1 tbsp. Channa Dhal - 1 tbsp. Sesame Seeds - 1 tsp Urad Dhal - 1 tsp Cumin seeds - 1 tsp Pe

Ghee - 2 tbsp. Oil - 2 tbsp. Whole Garam Masala (Cinnamon, Clove and Cardamom) - 2 each Cumin - 1 tsp Onion - 1, diced Green Chilli - 2, minced Ginger Garlic Paste - 2 tsp Tomato - 1, diced Mixed Vegetables (Carrot, Potato, Beans, Peas) - 1 cup, diced Turmeric - 1 tsp Chilli Powder - 1 tsp Pav Bhaji Masala - 1 tbsp Garam Masala - 1 tsp Salt Basmati Rice - 1 1/2 cup, soaked in Water for 30 min and cooked Cilantro Lime Juice Heat Ghee and Oil in a large pan. Temper Whole Gara

For the Spice Paste: 2 small shallots (2 ounces; 55 g), roughly chopped 3 medium cloves garlic 1 large fresh chile, such as Fresno or Holland, stemmed and seeded, or 1teaspoon sambal oelek, such as Huy Fong (see note) 1/2 teaspoon terasi (Indonesian shrimp paste), optional (see note) For the Nasi Goreng: 4 cups cold cooked jasmine rice (21 ounces; 600 g) or other medium- to long-grain rice (see note) 2 tablespoons (30 ml) neutral oil, such as canola or sunflower oil 2 tablesp