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FOR THE PASTE Garlic - 12 cloves Chilli powder - 1 tbsp. Coriander powder - 2 tsp Salt FOR THE STIR FRY Oil - 1 tbsp. Mustard - 1 tsp Curry leaves Onion - 1, diced Prawn - 1 cup Rice - 2 cup, cooked Salt Cilantro Lemon juice Blend or crush the garlic, chili powder, coriander powder, salt, and a bit of water into a smooth paste. Heat oil in a pan, add mustard seeds, then incorporate curry leaves and chopped onion. Sauté until the onion becomes soft and translucent. Stir in the

Coconut Milk Rice or Nei Choru, as we normally call it, is a unique, yet special dish, cooked during festival days. However this dish has grown to be a favorite and cooked almost every week in my home. My kids enjoy the rich flavor rendered by Coconut Milk and Ghee. Serve with a Non Veg Gravy and call it a day. Ghee + Oil - 4 tbsp. Cinnamon - 2 stick Clove - 4 Cardamom - 2 Bay Leaf - 1 Onion - 1, sliced Green Chilli - 3, sliced Ginger Garlic paste - 2 tsp Raw Rice / Basmat

Ghee - 1/2 cup Bay Leaves - 2 Salt Rice - 1 1/2 cup Chilli powder - 1 1/2 tsp Pepper powder - 1 1/2 tsp Ginger powder - 1/4 tsp Garam masala - 1/4 tsp Jumbo Lump Crab - 4 cups, picked Lemon Juice Cilantro - 1 tbsp. thinly sliced In a medium saucepan, bring 4 cups of water, bay leaves, and a pinch of salt to a boil over high heat. Lower the heat to medium-high and add the rice. Simmer uncovered, stirring often to prevent sticking, for 15 minutes. Drain the rice using a colande

Rice - 2 cups Moong Dal - 1 cup Ghee and Oil - 3 tbsp Asafetida - 1/8 tsp Cumin - 1 tsp Turmeric - 1 tsp Onion - 1, sliced Green Chilli - 2, slit Ginger Garlic Paste - 2 tsp Tomato - 1, diced Salt Cilantro In a large bowl, combine the Rice and Dal; wash thoroughly and soak for about 30 minutes. Heat the Ghee and Oil in a pressure cooker. Temper with Asafetida, Cumin seeds, and Turmeric; sauté for 30 seconds. Add Onion and Green Chilli; cook until they become translucent. Add

Mustard Oil - 1/2 cup Bay Leaf - 2 Cardamom - 3 Cinnamon - 2 Clove - 4 Black Pepper - 4 Onion - 1/2 cup Ginger Garlic Paste - 2 tsp Mutton - 1 lb. Chilli Powder - 1 tsp Coriander Powder - 1/2 tsp Cumin Seeds - 1/2 tsp Salt & Pepper Yogurt - 1/2 cup Garam Masala - 1 tsp Fried Onion - 1/2 cup Kewra Essence - 1/2 tsp Heat mustard oil in a large pan and add whole garam masala for tempering. Sauté the onion until golden. Add ginger garlic paste and cook until the raw smell is gone