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Mint Leaves have a warm, fresh, aromatic, sweet flavor with a cool after-taste. This dish just like the Mint leaves you heart warm and refreshes your palette. Ghee + Oil – 4 tbsp. Cinnamon – 2 stick Clove - 4 no Cardamom – 2 no. Bay Leaf – 1 Onion - 1, diced Turmeric - 1 tsp Salt Rice - 2 cup, washed and soaked in Water Coconut Milk - 1 cup Lemon - 1 To Grind: Mint - 2 cup Cilantro - 1/2 cup Green Chilli - 3 Ginger - a small pc Garlic - 2 cloves Grind Mint, Cilantro, Gree

For pressure cooking rice ▢ 1.5 cup rice – any regular non-sticky short-grained or medium-grained Indian rice variety or basmati rice ▢ ½ teaspoon salt ▢ ½ teaspoon oil ▢ 2.5 cups water For the mango paste ▢ ½ cup grated fresh coconut ▢ 1.5 cups chopped mangoes – 250 grams, peeled raw unripe green mangoes ▢ 3 to 4 dried red chilies – broken and deseeded ▢ 1 green chili – chopped, ½ to 1 teaspoon chopped ▢ 1 teaspoon white sesame seeds ▢ 2 teaspoons peanuts ▢ 1 teaspoon jagger

Cooked Rice – 2 cups White Til seeds – 3 teaspoons Black Til seeds – 2 teaspoons Red chilly – 4 to 5 Bengal gram dhal – 2 teaspoons Asafotida – ¼ teaspoon Gingelly Oil – 4 or 5 teaspoon Salt – 1 teaspoon or as per taste Heat up a kadai and dry roast the til seeds (also known as sesame seeds or Ellu in Tamil) without adding oil. Remove it. In the same kadai put a teaspoon of oil and roast Bengal gram dhal, red chillies and asafetida. Cool it and powder it along with fried til

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,