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1 cup basmati rice – 200 grams ▢ 1 cup onions – thinly sliced or 1 medium to large onion ▢ 1 inch ginger – peeled ▢ 2 to 3 garlic cloves – small to medium-sized, peeled ▢ 1 green chilli or 1 teaspoon chopped green chilli ▢ ½ cup green peas use about ¾ to 1 cup of any mixed chopped vegetables – fresh or frozen ▢ ⅓ cup chopped french beans ▢ 5 to 6 curry leaves or 1 medium sized tej patta (Indian bay leaf) ▢ 3 to 4 cloves ▢ 3 to 4 green cardamoms ▢ 1 inch cinnamon ▢ 1 single st

A simple Rice dish delicious enough to be served everyday with it healthy dose of Veggie and easy enough to dress your Food platter in Parties. A crowd pleaser with its mild flavor and aroma. Butter - 1 tbsp. Oil - 2 tbsp. Cumin Seeds - 1 tsp Whole Garam Masala - Cinnamon - 1, Clove - 3, Cardamom - 2, Bay Leaf - 1 Onion - 1, sliced Green Chilli - 2, slit Ginger Garlic Paste - 1 tsp Peas- 1 cup Rice - 2 cup, washed and soaked in Water for about 30 min Salt Cilantro Heat Bu

Ghee + Oil - 8 tbsp. Water - 4 cup Bay Leaf - 2 Salt Basmati Rice - 2 cup Chilli powder - 1 tsp Pepper - 1 tsp Ginger powder - 1 tsp Garam masala - 1 tsp Mustard powder - 1/2 tsp Crab - 1 1/2 lb., picked Lemon juice Chives - 1 tbsp. Bring water, bay leaves, and a pinch of salt to a boil over high heat in a medium saucepan. Reduce heat to medium-high and stir in the rice. Simmer, uncovered and stirring often to prevent sticking, for 10 minutes. Strain the rice into a colander

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,

for cooking rajma ▢ ½ cup rajma (kidney beans) or 90 to 100 grams rajma ▢ 2 cups water for pressure cooking ▢ ¼ teaspoon salt (optional) whole spices ▢ 1 small to medium tej patta (indian bay leaf) ▢ 3 cloves ▢ 2 to 3 green cardamoms ▢ 1 black cardamom ▢ 1 inch cinnamon ▢ ½ teaspoon cumin seeds – shah jeera also can be added instead of cumin seeds to be crushed to a paste ▢ 1 inch ginger or 8 grams ginger ▢ 6 to 7 garlic cloves or 7 to 8 grams garlic cloves ▢ 1 or 2 green chi

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 – 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,