1/2 cup Masoor Daal ( split red lentils) 1/4th cup Moong Daal 2 1/2 cups Water 1 tsp Ginger paste 1 tsp Garlic paste 1/4th tsp Turmeric powder 2 Green Chilies, chopped - or according to taste 1 1/2 tsp Salt Tarka 2 Tbsp Oil 1 Onion, sliced 1/4th tsp Black Mustard Seeds 4 Dried Red Chilies 1 Tomato, sliced Garnish 2 Tbsp Melted Butter 1 Tbsp chopped fresh Cilantro 1-2 Fresh Green Chilies,, sliced 1 Tbsp Fresh Mint, chopped

Boil the lentils in the water with the ginger and garlic paste, turmeric and chopped green chilies for 15 -20 minutes or until soft. Mash the lentil mixture. The consistency of the mashed lentils should be similar to a thick creamy chicken soup. If the mixture looks too dry add a little water. Season with salt. To prepare the tarka, heat the oil add the mustard seeds, dried red chilies and the onions and tomatoes. Fry for a few minutes until golden brown. Now pour the tarka over the daal. To serve garnish with melted butter, cilantro, chilies, and mint. Serve with plain rice.

Clean and wash daal several times. Add 1 cup of water, asafoetida and the turmeric powder. Pressure cook until soft. Transfer the cooked daal into a pot. Add 2 cups of water. Blend with an Indian hand blender - called a "ravi" in Marathi or an electric hand blender to mash the daal. Now heat the daal. Add the tamarind, sugar and cilantro leaves and bring it to a rapid boil. Adjust the taste as per your sourness of the tamarind. Add salt. Let it cook for 8-10 minutes. Bring down the heat to medium and keep it boiling. In another small pot heat the oil until hot. Add the garlic cloves. Cook until golden brown. Now add the asafoetida, black mustard seeds, cumin seeds. Once the seeds start sputtering add the red chili powder, turmeric powder, curry leaves and green chili. Cook for a few seconds and then temper the boiling daal with this mixture. Bring the daal to another rapid boil. Garnish with more chopped cilantro leaves. Serve with plain rice.

Heat oil, add the onions and saute for a few minutes till golden brown. Add the ginger garlic paste and add all the remaining spices. Now add the chopped tomatoes. Quick Tip: Tomatoes should never be added first in anything because they secrete their acid and don't let any thing else cook after that. Drain mustard leaves from can and wash it off the brine. Add to the above mixture and then add the chopped spinach. Keep stirring and add 2-3 tablespoons of water; the consistency should be thick. Sprinkle with sugar slightly after the whole thing is done. Add a dollop of salted butter on top. Serve Hot. Eat with Corn Tortillas. (Makki ki roti)

Soak the daal for 2 hours. Remove all the water and add 31/2 cups of warm water. Add the turmeric. Bring the mixture to a boil. Cook till tender but not mushy. Add the Amchur powder and salt. Mix well. Heat the oil , add the Red chili powder, Garam masala, Cumin Powder. Cook for a few seconds taking care not to burn or brown the spices. Add the spiced oil to the daal. To garnish add a dash of lemon juice and freshly chopped cilantro leaves. Serve hot with Pakwaan.

Mix the butter or ghee and salt into the flour. Knead into a soft pliable dough. Make 1/2 inch sized balls. Roll each ball into thin Pooris. Prick the poori with a fork or knife. Deep fry in hot oil till lightly brown and crisp. Remove and keep over a kitchen paper towel so that the excess oil is absorbed. Store in a container for future use.

Make this paste first. Blend the peanuts, garlic, ginger, cloves, cinnamon, dry coconut, sesame seeds and lemon juice with water & add salt as required. Keep this aside. Cut the stalks of the eggplant. Slit them into two halves lengthwise and keep them soaking in a bowl of water. Heat oil in a frying pan. Add chili & onion. Sauté until the onion is golden brown. Now add the paste & fry for a few minutes, then add 1/4th cup of water to it and then add the slit eggplants with the insides face down. Cook fore 5 to 8 minutes until done. Serve hot with Paratha.

Heat the oil and fry the onions and the spices for a minute or two. Grind into a paste. Heat the oil, add the ginger and garlic paste. Now add the onion paste. Add the tomato ketchup and fry for a little while. Add the salt and yogurt and let it simmer for a few minutes. Now add the green peas and paneer. Garnish with garam masala, and freshly chopped coriander leaves. Serve with Jeera rice or Naan.

Soak kokam in about 3 tablespoons of warm water. The water will turn reddish pink. Grind the garlic and green chili. Mix the coconut milk, garlic and green chili paste, salt, kokam water together. Sprinkle chopped coriander leaves on top. Keep in the refrigerator. Serve chilled with hot rice and fried fish!

1. Heat the oil (oil for frying) and fry the cubed paneer until light brown. Keep aside. 2. Boil the spinach with ginger and garlic. Drain and puree. 3. Heat the oil in a pan and add the green chili and onions. Sauté till light brown. Add the garam masala, spinach puree and salt to taste and cook for 5 to 6 minutes. 4. Finally add the fried cheese cubes. Garnish with heavy cream and garam masala. 5. Serve with Paratha.

1. Pre-cook all the vegetables except the onions by boiling them individually for 3 to 5 minutes or Microwave each of the vegetables in a bowl of 1 cup of water for 3 to 4 minutes. 2. Mix the whipping cream, 4 tablespoons of ketchup, 2 Table spoons of flour and 1 cup of the milk in a bowl and mix well. Keep aside. 3. Heat the butter in a pot. Add the onions and fry till golden brown. Add the vegetables and sauté for a couple of minutes. Add the red chili powder, garam masala and mix well. Sauté for a few minutes till the spices start to give out a wonderful aroma. Add the whipping cream mixture and stir well. 4. Let it cook for 6-7 minutes. Garnish with cilantro leaves. Serve hot with Plain rice or Naan.

Heat the oil; add the bay leaves, star anise, cinnamon stick and the ginger and garlic paste. Sauté for a few minutes till light brown. Add the onions and fry till brown. Add the tomatoes and sauté till the oil starts to separate. Add the cumin powder, garam masala salt, sugar and mint leaves. Mix well. Add the garbanzo beans. Add 1/2 cup of hot water and cook for 5 to 8 minutes. Serve over Aloo tikkis or with Poories. Kachumber or Onion Salat is a great accompaniment.