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Oil - 1 tbsp. Cumin - 1 tsp Asafetida - a pinch Onion - 1, diced Ginger Garlic paste - 1 tsp Tomato - 1, diced Turmeric - 1/4 tsp Chilli Powder – 1/2 tsp Vaangi Bath Powder or Pav Baji Masala Powder – 2 tsp Salt Green Gram - 1 cup, soaked overnight and pressure cooked for 3 whistles Cilantro Heat oil in a pot and temper cumin seeds and asafetida. Add onion and sauté until translucent. Add ginger garlic paste and cook until the raw smell goes away. Add tomatoes and cook cover

Sambhar is a Lentil based Vegetable Curry cooked with an assortment of South Indian spices and Tamarind juice. Some of the Popular dishes include Sambhar Saadham, Idly Sambhar, Sambhar Vada etc. Thuvar Dhal - 1 cup, washed and drained Turmeric - 1 tsp Asafetida Salt Oil - 2 tbsp. Ghee - 2 tbsp. Fenugreek - 1 tsp Shallot - 6, peeled Green Chilli - 2, slit (optional) Tomato - 1, diced Carrot - 1, diced Eggplant - 1 cup Drumstick - 1 cup Turmeric - 1 tsp Chilli Powder - 1 tsp S

Cauliflower -1, cut into 2-in. pieces Oil - 4 tbsp. Coconut - 1/2 cup, grated Green Chilli - 3 Cilantro - 2 tbsp. + to garnish Ginger - a small pc Garli - 4 cloves Onion - 1, diced Tomato - 2, diced Salt Cumin powder - 1 tsp Coriander powder - 1 tsp Chilli powder - 1 tsp Garam Masala powder - 1/2 tsp Chicikpeas - 1 cup, cooked Naan flatbread Lime juice In a blender puree Coconut, Green Chilli, Cilantro, Garlic and Ginger until smooth, about 30 seconds. Heat Oil in a large s

Thuvar/Masoor/Channa Dhal - 1 cup Turmeric - 1/2 tsp Asafetida - 1/4 tsp Salt In a pressure cooker, add dal along with turmeric, asafoetida, required salt, and 2 cups of water. Pressure cook for 3 whistles. Allow the pressure to come down naturally. For the Masala: Oil - 1 tbsp. Cumin - seeds - 1 tsp Garlic - 6 cloves, chopped Onion – 1, diced Green Chilli - 2, slit Tomato - 2, diced Turmeric - 1 tsp Chilli Powder - 1 tsp Butter - 1 tbsp. Salt Heat oil in a medium pan and

Black Urad Dhal - 1 cup Rajma - 1/2 cup Oil - 1 tbsp. Cumin seeds - 1 tsp Whole Garam Masala - (Cinnamon - 1, Clove - 3, Cardamom - 2, Black Cardamom - 1, Bay Leaf - 1) Onion - 1, chopped Ginger Garlic paste - 2 tbsp. Tomato - 3, pureed Turmeric - 1 tsp Chilli powder - 1 1/2 tsp Cumin powder - 1 tsp Garam Masala - 1/2 tsp Kasturi Methi - 1 tsp Salt Butter - 4 tbsp. Heavy Cream - 1/2 cup Cilantro Lime juice Soak Urad Dhal and Rajma in Water overnight. Drain the Water and pres

Spinach - 1 pack (16 oz.), chopped, either frozen or fresh Paneer - 1 cup, cubed Oil - 3 tbsp. Cumin seeds - 1 tsp Onions - 2, minced Ginger Garlic paste - 2 tsp Tomatoes - 2, diced Turmeric - 1/4 tsp Chili Powder - 1 tsp Garam Masala - 2 tsp Cumin Powder - 1 tsp Coriander Powder - 2 tsp Salt Heavy Whipping Cream - 8 tbsp. Milk - to taste Cook the frozen spinach according to the package instructions. Let it cool and blend into a coarse puree. Set aside. Shallow fry the paneer

For the Batter: Corn Flour – ½ cup Egg – 1 Maida – 1 cup Ginger Garlic paste – 2 tsp Soy Sauce - 1 tsp Chilli Paste - 2 tsp Salt Pepper For the Manchurian: Cauliflower – 1/2, cut to separate florets Oil – to deep fry Oil - 2 tsp Ginger – 1 pc, chopped Garlic – 4 pod, chopped Green Chilli – 2, chopped Onion – 1, chopped Capsicum – 1, chopped Soy sauce -1/4 cup Tomato Sauce - 1 tsp Chilli Paste - 1 tsp Red Pepper flakes – to taste Rice Vinegar – 1 tsp Vegetable Stock – ½ cup