Recipes

Heat oil in a skillet & cook over medium heat on a skillet turning to brown evenly, cooked thoroughly yet moist.

Heat 1 Tbsp oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.

Add the coconut cream, paneer, tomatoes, spring onion whites, chili powder, sugar, salt and pepper...

Soak the dal for 3 hours. Wash well. Make fine paste of dal in blender or food processor.

Mix everything well.Massage and kneed till it is sticky. Make patties and shallow fry till light brown.

Preheat oven at 175OC and greased the bread molds. Take all the ingredients in a large mixing bowl...

Combine all the ingredients of the filling in a bowl and keep aside. Boil the soaked bengal gram in enough water...

Soak dry fruits in rum and brandy and keep in for 3-4 days in a warm place. Sieve flour with baking powder.

Sieve flour in a bowl. Make fine paste of cooked rice. Add salt, carom seeds (ajwain), black pepper...

Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold...

Sieve flour in a big pan. Add all the above ingredients to the pan. Add water, oil and mix well.

In a large bowl, combine all dry ingredients, stirring well. In a small bowl, whisk maple syrup, coconut oil and water.

Wash mushroom thoroughly with water. Heat butter, put cumin, chopped onion and green chili. Sauté till golden in color.

Wash mushroom thoroughly with water. Heat butter, put cumin, chopped onion and green chili. Sauté till golden in color.