Keerai Thoran

Spinach - 4 cups, chopped

Red Chilli - 3, broken

Mustard - 1/2 tsp

Coconut Oil - 1 tbsp

Salt

To Grind:

Grated Coconut - 1/2 cup

Green Chilli - 2

Shallot - 4

Garlic - 3 cloves

Turmeric - 1/4 tsp

Place all the ingredients listed under "to grind" into a chutney bowl and grind them coarsely.

Heat a pan with Coconut Oil, then add Mustard seeds and whole Red Chillies.

Mix in the coarsely ground Coconut mixture and sauté for a minute.

Add the chopped Spinach and stir thoroughly, adding the necessary Salt. Continue mixing and stirring for about 5 minutes, until the Spinach is well-cooked and dry.

Serve warm with Rice.

Dinner Roll

Milk - 1 cup

Butter / Olive oil - 2 tbsp.

Vegetable shortening - 3 tbsp.

Honey - 2 tbsp.

Egg - 1

Salt

AP Flour - 3 1/2 cup

Yeast - 1 1/2 tsp

Combine Milk, Butter/Olive oil, Vegetable shortening, Honey, Egg, Salt, AP Flour and Yeast in a large bowl. Mix well and knead for 10-15 minutes until the Dough is elastic. Transfer the Dough into a well-oiled bowl. Cover with a towel or plastic wrap and let rise for 1 hour in a warm place, until the Dough has doubled.

Preheat oven to 375 F. Cut the Dough into 8 portions and shape into balls.

Place the Dough balls onto a greased cast-iron pan and cover for additional 30 minutes with a towel or plastic wrap.

Uncover and brush each with Egg wash.

Bake or 15-20 minutes, or until the tops are golden brown.

Serve warm with Honey/Cinnamon Butter.

Honey Cinnamon Butter - Beat together 1/2 cup Butter, 1 tsp Cinnamon and 1 tbsp. Honey in an electric mixer until smooth and fluffy.

Aloo Methi

Oil – 2 tbsp

Cumin seeds – 1 tsp

Potatoes – 4, diced

Turmeric – 1/4 tsp

Chili powder – 1 tsp

Coriander powder – 2 tsp

Garam Masala powder – 1 tsp

Salt

Fenugreek leaves – 1 bunch

Heat the oil in a medium-sized pan.

Add cumin seeds to temper.

Incorporate the diced potatoes and season with turmeric, chili powder, coriander powder, garam masala powder, and salt to taste. Stir well and cover to cook for 5 minutes.

Add the fenugreek leaves and continue cooking covered for another 5 minutes or until the potatoes are tender. Remove from heat.

Serve warm with rice or roti.