Spinach with Shrimp

Oil - 2 tbsp.

Onion - 1/2, sliced

Garlic - 2 cloves, diced

Turmeric - 1/2 tsp

Spinach - 4 cups

Shrimp - 1/4 cup, diced

Salt

Coconut - 1/4 cup, grated

Heat oil in a medium pan.

Add onion, garlic, turmeric, and sauté until the onion turns translucent.

Add spinach and sauté for a few minutes.

Now add shrimp along with the required salt and cook covered for 10 minutes.

Stir in grated coconut and sauté for another minute and turn off the heat.

Serve warm with rice.

Pizza Buns

Hamburger Buns - 4, split into two

Pizza Sauce - 1 cup

Toppings - 1 cup (Capsicum, Mushroom, Olive, Chicken, Pineapple)

Cheese - 1 cup, grated

Preheat oven to 350°F.

Pour about 2 tbsp. of pizza sauce onto each of the split burger buns. Top them with desired toppings and finally finish off with some grated cheese. Place in preheated oven until the cheese starts melting and becomes bubbly.

Dhal Tadka

Thuvar Dal - 1 cup

Onion - 1/2, chopped

Tomato - 1, chopped

Green Chilies - 2

Ginger - a small piece, grated

Turmeric - 1/2 tsp

Chili Powder - 1 tsp

Sambar Powder - 1 tsp

Asafoetida - 1 pinch

Cilantro

Salt

For Tempering

Ghee / Oil - 3 tbsp.

Cumin Seeds - 1 tsp

Dry Red Chilies - 3

Asafoetida - 1 pinch

Garlic - 5 cloves, chopped

Thoroughly rinse the thuvar dal and place it in a pressure cooker. Add chopped onions, tomatoes, green chilies, and ginger. Pour in 2.5 cups of water. Add turmeric, chili powder, sambar powder, and asafoetida, and stir well. Cook the dal under pressure on medium heat for about 7 to 8 whistles. Let the pressure release naturally, then open the lid. Mash the cooked dal with a spoon and set it aside.

In a small pan, heat oil or ghee over medium heat. Add cumin seeds and let them crackle. Then add dry red chilies, asafoetida, and chopped garlic. Stir well and turn off the heat. Pour this tempering mixture into the prepared dal.

Garnish with cilantro.