Palak Pulao

Ghee + Oil – 4 tbsp.

Cinnamon – 2 stick

Clove - 4 no

Cardamom – 2 no.

Bay Leaf – 1

Onion - 1, diced

Turmeric - 1 tsp

Chilli powder - 1 tsp

Salt

Rice - 2 cup, washed and soaked in Water

Coconut Milk - 1 cup

Lemon - 1

To Grind:

Spinach - 2 cup

Cilantro - 1/2 cup

Mint - 1/4 cup

Green Chilli - 2

Ginger - a small pc

Garlic - 2 cloves

Grind Spinach, Mint, Cilantro, Green Chilli, Ginger and Garlic to a fine paste.

Heat Ghee and Oil in a pressure cooker. Temper Cinnamon, Clove, Cardamom and Bay Leaf.

Add Onion and sauté until translucent.

Add the ground Spinach paste and sauté until the raw smell goes away and Oil starts oozing from the mixture.

Season the mixture with Turmeric, Chilli powder and required Salt.

Now add the Rice and give a good mix until the masala coats all kernels of Rice evenly.

Add the Coconut Milk and 2 1/2 cups of Water. Close the pressure cooker with lid and cook for 10 min on medium flame followed by 5 min in simmer. Release the pressure after 10 min and squeeze Lemon Juice.

Fluff the Rice with a spatula and serve warm with Raita.

Cauliflower and Chickpeas Curry

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 skillet over medium until shimmering. Add Onion, and saute until browned on edges. Add Tomatoes and cook closed until soft.

Season the misture with Cumin, Coriander, Chilli, and Garam masala powders; cook, stirring constantly, until spices are fragrant, about 30 seconds.

Add the ground Coconut paste along woth 1/4 cup Water and bring to a just boil. Stir

Transfer blended mixture to skillet. Stir in Chickpeas, and Cauliflower and cook closed for 15 min. or until sauce thickens.

Garnish with Cilantro, Lime juice and serve warm with Naan.

Tomato Dhal

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 temper cumin seeds.

Sauté garlic for 30 seconds.

Add the onion and green chillies; sauté until the onions turn translucent.

Add the tomatoes and cook covered until the raw smell goes away and oil starts oozing from the masala.

Season the mixture with turmeric and chilli powder.

Add the cooked dhal along with 1/2 cup water, butter, and required salt. Cook covered for 7 minutes.

For Tempering:

Mustard - 1 tsp

Urad Dhal - 1 tsp

Cumin - 1 tsp

Asafetida - 1/4 tsp

Red Chilli - 2

Curry Leaves

Temper mustard, urad dal, cumin, asafetida, red chili, and curry leaves in hot oil and add to the above dal.

Serve warm with rice/chapati.