Palak Paneer

Spinach - 1, 16 oz. pack, chopped, frozen or fresh

Paneer- 1 cup, cubed Oil – 3 tbsp.

Cumin seeds - 1 tsp Onions – 2, minced Ginger Garlic paste - 2 tsp Tomato – 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 frozen Spinach according to package directions. Allow to cool down and blend to a coarse puree. Keep aside.

Shallow fry the Paneer in 1 tbsp. Oil and soak in cold Water for 5 mins and keep aside.

Heat Oil in a medium pan. Temper Cumin seeds.

Sauté Onion until translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add Tomatoes, and cook closed until Oil oozes out from the mixture.

Stir in pureed Spinach and mix well.

Season the Mixture with Turmeric, Chilli, Coriander, Cumin, Garam Masala Powders and required Salt. Once the raw smell goes away add 1/2 cup Water and cook closed for 5 min.

Add in Cream and Milk. Cook closed for another 5 min.

Gently squeeze the Water out of Paneer and add to the gravy.

Mix well and serve hot.

Enjoy with Naan, Chapati, Paratha or Rice.

Podi Idli

For the Podi:

Oil - 1 tsp

Red Chilli - 4

Channa dhal - 1 tbsp.

Urad dhal - 2 tbsp.

Peanut - 1 tbsp.

Coriander Seeds - 1 tbsp.

Cumin - 1 tsp

Asafetida - a pinch

Sesame seeds - 2 tsp

Curry leaves

Salt

Idly - 6, hot

Ghee / Oil

Heat Oil in a skillet over medium heat. Once hot, add all the ingredients for the Podi one at a time until toasted and you get a good aroma. Allow the mixture to cool down to room temperature and grind to a fine powder.

Drizzle Ghee / Oil over each Idli. Sprinkle the prepared Podi generously over the Idli's, and toss to coat evenly and enjoy warm !

Key Lime Pie

For the Crust:

1 1/2 cups graham cracker crumbs

4 tablespoons unsalted butter, melted

For the Filling:

3 large eggs, separated

1 large egg, lightly beaten

1 (14-ounce) can sweetened condensed milk

1/3 cup fresh lime juice, preferably made from Key limes

1/2 teaspoon finely grated lime zest, plus more for garnish

Sweetened whipped cream, for serving

Preheat the oven to 325°F. In a medium bowl, mix the graham cracker crumbs and melted butter. Press the crumbs evenly over the bottom and up the sides of a 9-inch glass pie plate. Bake the crust for about 15 minutes, or until firm. Let cool.

In a large bowl, whisk the 3 egg yolks with the lightly beaten whole egg until thickened. Beat in the condensed milk, then beat in the lime juice and zest.

In a large stainless steel bowl, beat the egg whites until firm peaks form. Fold one-third of the beaten whites into the custard, then fold in the remaining whites. Pour the custard into the pie crust and bake for 15 minutes, or until barely set. Transfer to a rack and let cool completely, then refrigerate over-night. Serve with sweetened whipped cream and garnish with lime zest.