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Oil - 2 tbsp. Mustard - 1 tsp Urad Dhal - 1/2 tsp Cumin - 1 tsp Red Chilli - 2 Curry Leaves Moong Dhal - 1/4 cup Onion - 1, diced Garlic - 2 cloves, minced Keerai - 4 cup, chopped Turmeric - 1 tsp Salt Coconut - 1 cup, grated Heat Oil in a large pan. Temper Mustard, Urad Dhal, Cumin, Red Chilli and Curry Leaves. Add the Moong Dhal and roast until golden. Add the Onion and Garlic, sauté until translucent. Add the Keerai and cook on low heat for 5 min. Season the mixture r

Spinach - 2 cup Toor Dhal - 1/4 cup Moong Dhal - 1/4 cup Tomato - 1 Ghee - 2 tbsp. Cumin seeds - 1 tsp Dry Red Chilli - 2 Ginger - 1 tsp, grated Garlic - 1 clove, chopped Green Chilli - 2 Asafetida - 1/4 tsp Turmeric - 1/2 tsp Salt Kasoori Methi - 1 tsp Lemon juice In a pressure cooker add the Dhal along with Tomato, Turmeric, required Salt and 1 1/2 cup Water. Pressure cook for 3 whistles on medium heat. Allow the pressure to come down naturally and open the lid. Mash the co

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.

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,

Spinach - 1 pack (16 oz.), chopped, either frozen or fresh Paneer - 1 cup, cubed Oil - 3 tbsp. Cumin seeds - 1 tsp Onions - 2, minced Ginger Garlic paste - 2 tsp Tomatoes - 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 the frozen spinach according to the package instructions. Let it cool and blend into a coarse puree. Set aside. Shallow fry the paneer

Spinach – 2 bunches, finely chopped Onions – 3, finely chopped Water – ½ litre For the masala paste: Fresh coconut – ½ coconut Coriander seeds – 1 tbsp Turmeric powder – ¾ tsp Red chilli powder – 2 tbsp Tamarind – lemon-sized piece Other ingredients: Boiled toor dal – 2 katoris Water – 1 cup Salt to taste For tadka Coconut oil – 3 tbsp Garlic – 7 cloves Cook spinach with onions and water till soft. Grind coconut, coriander seeds, turmeric, chilli powder, and tamarind into a f