Unveil the flavours

Ingredients: 1. 1 Medium Sized beetroot 2. 1 small carrot 3. 3 cups of wheat flour 4. 2 tbsp of curd/yogurt 5. 1 tsp of cumin seed/Jeera powder 6. 1 tbsp red chilli powder 7. 1/2 tsp of turmeric powder 8. 1 tsp of Garam Masala powder 9. Salt to taste 10. 2 tsp of oil Method: Grate the Beetroot and carrot. In a pan add oil and once it heats up add the turmeric powder, jeera powder, chilli powder. After 15 seconds you add the grated beetroot and carrot. Let this cook for about 8 minutes in low flame. Check every 2 minutes so that it does not charr out. When the veggies look done , add Garam Masala ,salt and mix again for a minute. In a bowl to the wheat flour add the yogurt and the veggie mix cooked. Make the dough an roll them into the form parathas, flip on a pan until completely cooked. Serve hot with Aam Ki Aachar/ Mango pickle or coconut chutney.

Ingredients: 1. Palak/Spinach - about 2 cups when finely chopped. 2. Onion - 1 medium sized 3. Garlic - 4 cloves 4. Ginger - 1 inch 5. Paneer - 50 grams 6. Garam masala - 1.5 tsp 7. Green chilli - 1 - 2 (based on how spicy you want the curry to be) 8. Salt - to taste 9. Oil/butter - 2 tbsp 10. Tamarind powder - 1/2 tsp 11. Jaggery - a pinch of it. 12. Curry and coriander leaves - few strands chopped 13. Jeera - 1/2 tsp Method: 1. Heat oil/butter in a pan and place the paneer cubes into it to let it crisp on each side for about 30 seconds. 2. After you have removed the paneer , in the same pan with oil add jeera , chopped chilli , garlic cloves ,chopped ginger and temper it. After about a minute add the chopped curry leaves and spinach . Keep the flame low and cook until the raw smell of the greens are gone. 3. In another pan add half a tsp of oil and fry the onions until they turn transparent, add the Garam Masala, tamarind powder, salt and mix them well for half a m...

Ingredients: 1. Cauliflower - about 200 grams when cut into small pieces. 2. Ginger - about 1/4 inch 3. Capsicum - half 4. Tomato - 1 Medium sized 5. Onion - 1 Medium sized 6. Cashews - 6 to 8 7. Cumin seeds - 1 tsp 8. Fresh Cream - 2 tsp 9. Coriander and Curry leaves - for garnishing 10. Salt to taste 11. Oil 2 tbsp 12. Green Chilli - 1 13. Tamarind paste - 1 tsp Method: Cut the Cauliflower, tomato, capsicum, ginger, chilli and onion. Boil the cauliflower in salt water and drain the extra water. In a pan heat oil and add cumin seeds , once it splutters, add cut chilli, cashews and ginger. After about a minute add the onions and fry until it turns transparent. Then to this add the Capsicum and saute for a few more minutes until the capsicum turns tender. Now finally add the tomato and after 2 minutes turn off the flame. For the gravy consistency , grind the sauted mixture along with the fresh cream and tamarind paste. Next pour this mixture in a pan and on low flame cook this ...