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Ghee + Oil - 4 tbsp. Cumin - 2 tsp Raw Rice / Basmati Rice - 2 cup, washed and soaked in Water for 30 min Salt Lemon Juice Cilantro Heat Ghee and Oil in a pressure cooker. Temper Cumin seeds. Add the soaked Rice and stir well until the Masala coats all kernels of the Rice. Add in 3 1/2 cups Water and required Salt. Cook Closed for 3 whistles or on medium heat for 10 min followed by 5 min in simmer. Once the pressure is released in the cooker gently fluff the Rice and sq

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

Oil - 3 tbsp. Mustard - 1 tsp Cumin - 1 tsp Curry Leaves Onion - 1 Green Chilli - 2 Carrot - 1 cup, grated Turmeric - 1 tsp Chilli Powder - 1 tsp Garam Masala - 1 tsp Salt Rice - 2 cup, cooked Cilantro Heat Oil in a large pan. Temper Mustard, Cumin and Curry Leaves. Sauté Onion and Green Chilli and cook until the Onions are translucent. Stir in Carrot and sauté until cooked through. Season the mixture with Turmeric, Chilli, Garam masala powders and required Salt. Once the ra

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

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 – 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,

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