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Oil - 2 tbsp. Mustard - 1 tsp Urad Dhal - 1 tsp Red Chilli - 2 Curry Leaves Onion - 1, chopped Green Chilli - 2, slit Ladies Finger - 1 lb., chopped Turmeric - 1 tsp Coconut - 1/2 cup, grated Salt Heat Oil in a large skillet. Temper Mustard, Urad Dhal, Red Chilli and Curry Leaves. Sauté Onion and Green Chilli; cook until the Onion turns translucent. Add Ladies Finger along with Turmeric powder and required Salt. Cook uncovered until the Ladies Finger is dry and crisped to

200 grams cabbage (band gobhi or patta gobhi) or 4 cups of shredded cabbage ▢ ¾ to 1 cup of fresh peas (matar) ▢ 1 medium onion or ½ cup of finely chopped onion ▢ 1 medium to large tomato or ½ cup of finely chopped tomatoes ▢ ¼ teaspoon turmeric powder ▢ ½ teaspoon Kashmiri Chilli Powder ▢ ½ teaspoon Coriander Powder ▢ ½ teaspoon Garam Masala ▢ 1 teaspoon cumin seeds ▢ ¾ to 1 teaspoon Ginger Garlic Paste or ½ inch ginger and 2 to 3 cloves of garlic – crushed to a paste in a m

Karela - 1 cup, sliced thin Turmric - 1/4 tsp Chilli powder - 1/2 tsp Cumin powder - 1/2 tsp Coriander powder - 1 tsp Fennel powder - 1 tsp Garam masala - 1/4 tsp Asafetida - a pinch Amchur powder 0 1/2 tsp Besan - 1 tbsp. Oil - 2 tbsp. Salt Heat oil in a skillet. Add the karela slices and sauté on low or medium-low heat till the slices are lightly browned. Now, add all the dry ground spice powders and salt. Stir and sauté for 2 to 3 minutes more on low heat. Lastly, add th

Oil - 2 tbsp. Cumin seeds - 1 tsp Onion - 1/4 cup, chopped Turmeric- 1/2 tsp Chilli powder - 1/2 tsp Kasoori Methi - 1/4 tsp Potato - 2 cup, cubed Heat Oil in a medium pan. Temper Cumin seeds. Add the Onion and saute until translucent. Now add the Potatoes and season with Turmeric, Chilli powder, Kasoori Methi powder and required Salt. Cook closed for 10 minutes; stirring frequently until the Potatoes are golden and cooked through. Turn off heat and serve warm with Rice /

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

Oil - 2 tbsp. Mustard - 1 tsp Urad Dhal - 1/2 tsp Asafetida - 1/2 tsp Curry Leaves - few Potato – 2, cubed Turmeric – 1 tsp Sambhar Powder - 1 tsp Salt Heat Oil in a large skillet. Temper Mustard, Urad Dhal, Asafetida and Curry Leaves in hot Oil. Add the cubed Potatoes along with Turmeric, Sambhar Powder and required Salt. Fry for about 20 min or until the Potatoes are crisp and done.

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