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Oil - 1 tbsp. Mustard - 1/2 tsp Urad Dhal - 1/2 tsp Curry Leaves Onion - 1/2 cup, diced Green Chilli - 2, diced Carrot - 2 cup, diced Salt Coconut - 1/4 cup, grated Heat Oil in a medium pan. Temper Mustard, Urad dhal and Curry Leaves. Sauté Onion and Green Chilli until the Onion just turns translucent. Add the diced Carrots and season with required Salt. Sprinkle little Water and cook closed for 10 min on medium heat until the Carrots are cooked through. Garnish with grat

Spinach or any other Greens - 2 cup Oil - 1 tbsp. Mustard - 1 tsp Urad dhal - 1/2 tsp Onion - 1 cup, diced Salt Coconut - 1/2 cup, grated Heat Oil in a pan. Temper Mustard seeds and Urad dal. Add the Onion and sauté until translucent. Add the Greens and cook on low flame for 10 minutes until wilted. Season the Greens with required Salt and cook for another 5minutes on low flame. Turn off heat and garnish with Coconut.

Oil - 2 tbsp. Corn - 3 cup Salt Cotija cheese - 1/8 cup, crumbled Onion - 1/2 cup Galic - 2, minced Jalapeno - 1, chopped Cilantro - 2 tbsp. Mayo - 2 tbsp. Lime juice - 1 tbsp. Chilli powder - to taste Heat Oil in a large nonstick skillet over high heat until shimmering. Add Corn, season with required Salt and toss until Corn is cooked through. Transfer to a large bowl and stir in Cotija Cheese, Onion, cilantro, Garlic, Jalapeño, Cilantro, Mayo, Lime juice and Chile powder. T

Ladies Finger - 1 lb., sliced vertically into 4 pieces Turmeric - ½ tsp Chilli powder - 1 tsp Coriander powder - 1 tsp Cumin powder - 1 tsp Garam masala - 1 tsp Amchur powder - 1 tsp Chaat masala - 1 tsp Besan - 1/2 cup Rice flour - 1 tsp. Salt Oil Take all your sliced okra in a big bowl. Now sprinkle all the spice powders one by one on the sliced okra. Season with salt according to taste. With a spoon or spatula, gently mix the spice powders with the okra. Sprinkle the besa

Butter - ½ cup, softened Lime Peel - ½ tsp, grated Lime Juice – 3 tbsp. Chilli Powder – 2 tsp Salt Corn – 8 with husk Preheat grill. In small bowl, mix all the ingredients except Corn. Remove large outer husks from each ear of corn; gently pull back inner husks and remove silk. Spread each ear of corn with about 2 teaspoons Butter mixture; reserve remaining Butter mixture. Pull husks up over ears. Place Corn on grill. Cook uncovered over medium heat 10 to 15 minutes, turning

Fennel seeds – 1 tbsp Cumin seeds – 1 tsp Oil – 3 tbsp Bay leaves – 2 Cinnamon – 1 inch Cloves – 5 Green chillies – 4, slit Ginger – 1 tbsp, grated Turmeric powder – 1 tsp Red chilli powder – 1 tbsp Water – 1 cup Potatoes – 6 medium, boiled, peeled, and cubed Fresh coriander – 1 cup, chopped Salt to taste Lightly crush fennel seeds and cumin seeds together using a mortar and pestle. Heat oil in a pan. Add bay leaves, cinnamon, and cloves. Let the spices release their aroma. A

Coconut Oil - 1 tbsp. Mustard - 1 tsp Urad dhal - 1/4 tsp Dry Red Chilli - 2 Curry leaves Pearl Onion - 1/2 cup, diced Green Chilli - 4, minced Tapioca - 2 cup, steamed and cubed Turmeric - 1 tsp Salt Coconut - 2 tbsp., grated Heat Coconut Oil in a medium pan. Temper Mustard, Urad dhal, Dry Red Chilli and Curry leaves. Add Onion and Green Chillies, sauté until they begin to soften. Add cooked Tapioca and season with Turmeric and required Salt. Add the grated Coconut and mix