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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

1 cup of chickpeas - soaked in water for 8 hours, drained, and then pressure cooked for 3 whistles 2 tablespoons of oil 1/4 cup of besan (gram flour) 1 tablespoon of grated ginger 1 minced green chili, seeds removed 1 1/2 teaspoons of salt 1 teaspoon of black salt 1/2 teaspoon of black pepper 1 teaspoon of roasted cumin powder 1 teaspoon of mango powder 1 teaspoon of garam masala 2 teaspoons of lemon juice 1/4 cup of tamarind chutney Heat oil in a saucepan and add the besan,

Spinach – 2 bunches, finely chopped Onions – 3, finely chopped Water – ½ litre For the masala paste: Fresh coconut – ½ coconut Coriander seeds – 1 tbsp Turmeric powder – ¾ tsp Red chilli powder – 2 tbsp Tamarind – lemon-sized piece Other ingredients: Boiled toor dal – 2 katoris Water – 1 cup Salt to taste For tadka Coconut oil – 3 tbsp Garlic – 7 cloves Cook spinach with onions and water till soft. Grind coconut, coriander seeds, turmeric, chilli powder, and tamarind into a f

Gingelly Oil - 1 tbsp. Mustard - 1 tsp Cumin - 1 tsp Dry Red Chilli - 1 Curry leaves Garlic - 3 cloves, crushed Turmeric - 1 tsp Rasam Powder - 1 tbsp. Pepper powder - 1tsp Tamarind Juice - 1 cup Tomato - 3, pureed Salt Ghee - 1 tsp Cilantro Heat gingelly oil in a pan. Temper mustard, cumin, dry red chili, and curry leaves. Add crushed garlic cloves and sauté for a few seconds. Add in turmeric, rasam, and pepper powder and sauté for a few seconds. Add in tamarind juice and t