Keerai Poriyal

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.

Mexican Street Corn Salad

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. Toss to combine and serve immediately.

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.