Ingredients: 1 cup potato 1 cup cucumber 1 cup papaya 1 cup carrot 1 cup cauliflower 1 cup pumpkin 2 tbsp thinly sliced onion 1 tsp garlic paste 1 tsp ginger paste 1 tsp coriander ½ tsp turmeric ½ tsp cumin 6 green chilies ½ cup soaked chana dal 1 tsp salt 3 tbsp cooking oil ½ cup water 2 bay leaves 4 tbsp cooking oil 3 garlic cloves ¼ cup thinly sliced onion 3 dry red chilies ½ tsp cumin seeds 1 tsp panch phoron ¼ cup water 2 tbsp fresh coriander Instructions: 1. Dice the following vegetables; potato, cucumber, papaya, carrot, cauliflower, pumpkin 2. Add thinly sliced onion, coriander, turmeric, cumin, soaked chana dal, salt, cooking oil, garlic and ginger paste to the vegetables and mix well 3. Pour water and cook for 3 minutes on high heat with lid on 4. Add bay leaves and stir 5. Cook until soft on medium heat with lid on while stirring occasionally 6. In a pan, fry thinly sliced onion with dry red chili in cooking oil until brown 7. Add cumin seeds, panch phoron and fry for 30 seconds then transfer it to the vegetables 8. Pour water and fresh coriander 9. Give it a gentle mix before serving 10. Ready to Enjoy!

Ingredients: Chicken 750 chicken pieces 1 tsp salt 1 tsp lime juice ¼ tsp red chili Curry 1 cup chopped onion ¼ tsp salt 3 garlic clove paste 1 ½ tsp ginger paste 2 tsp ground coriander 1 tsp red chili 1 tsp cumin powder ½ tsp turmeric ½ cup tomato puree 3-4 green chili ½ cup water ½ tsp garam masala 4 tbsp fresh coriander Instructions: 1. Marinate chicken with salt, lime juice and red chili for 15 minutes 2. Stir fry the chicken for 6-7 minutes using a drizzle of cooking oil 3. Remove the chicken from pan and set aside 4. Sauté the chopped onions until light brown 5. Add salt, garlic paste, ginger paste, red chili, cumin powder, and turmeric 6. Sauté for 3-4 minutes and add splashes of water in between 7. Add tomato puree along with the chicken 8. Sauté for 6-7 minutes 9. Add green chilies, water and cover up with lid to cook for 25-30 minutes on low-medium heat 10. Add garam masala and fresh chopped coriander 11. Ready to Enjoy!

Ingredients: Syrup 1 cup water 2 cup sugar 1 lime wedge Dough 1 ¼ cup ap flour ¼ tsp baking soda 1/8 tsp salt ¼ tsp cardamom ¼ tsp nutmeg ¼ cup ghee ¼ cup room temp. water 1 tbsp plain yogurt Instructions: 1. Bring water and sugar to a boil in a pot 2. Squeeze lime juice and set aside 3. Sift ap flour and baking soda in a bowl 4. Add salt, cardamom powder, ground nutmeg, ghee, water, plain yogurt 5. Mix well and flatten in out before cutting in half 6. Fold and cut again 7. Left with one chunky square shape dough that is layered now 8. Saran wrap and rest for 5 minutes 9. Cut into flour small cubes 10. Roll out each cube into a cylinder and cut into four pieces 11. Shape the pieces on your palm and the center should be hollow 12. Deep fry in warm oil on very low heat until it rises 13. Increase the heat and remove once golden brown 14. Transfer to the syrup bowl and allow it to soak for 1-2 minute 15. Remove from the syrup pot and garnish with desired nuts such as pistachios, cashews, peanuts, or almonds before serving 16. Ready to Enjoy!

Ingredients: 6 skinless salmon fillets 1 medium chopped onion 1 tsp garlic paste 1 large chopped tomato 1 tsp salt ½ tsp red chili ½ tsp turmeric ¾ tsp ground coriander 1 cup water ½ tsp roasted cumin 1 tbsp fresh coriander Instructions: 1. Sprinkle salt on each salmon fillet 2. Fry the salmon for 2-3 minutes on medium heat 3. Remove heat and set aside 4. Using a separate pan, add chopped onions and sauté until light brown 5. Add garlic paste, chopped tomato, salt, red chili, turmeric, ground coriander, and a splash of water 6. Sauté for 6-8 minutes 7. Add water and the salmon fillets 8. Cook for 3 minutes with lid on 9. Garnish with roasted cumin and fresh coriander 10. Ready to Enjoy!