Dry roast the coriander seeds, fenugreek seeds and urad dal until aromatic.

Grind coconut, tamarind and both types of red chillies into a coarse paste.

Add the roasted seeds into this mixture and grind again for 1–2 quick rounds, keeping it slightly rough in texture.

In a pan, heat oil. Add mustard seeds and let them splutter, then add curry leaves.

Add the diced potatoes and sauté until they are half-cooked.

Add the capsicum and sauté for a few minutes. Season with salt.

Add the ground masala. Mix well and cook everything together. Add a little water if required, and simmer until the masala is cooked and the vegetables are well coated.

Serve hot with rice or chapati.

Wash and cut the brinjals into thin, long strips (like French fries). Toss them with turmeric powder and a little salt, then let sit for 10–15 minutes to draw out excess moisture and bitterness.

Pat the brinjals dry with paper towels to reduce oil splatter, then deep-fry them in batches over medium heat until golden brown and slightly crispy. Drain on paper towels.

In a separate pan, heat oil. Add mustard seeds and let them splutter.

Add shallots and sauté until soft and lightly golden. Then add green chillies, garlic, ginger, pandan leaf, and curry leaves. Sauté for another minute until fragrant.

Lower the heat and add chili flakes, chili powder and a pinch of salt. Stir gently for about 10-15 seconds without burning the spices.

Add white vinegar, tamarind extract and sugar. Mix and Simmer for 2-3 minutes until the mixture thickens slightly and becomes glossy.

Add the fried brinjals and gently toss to coat them in the sauce without breaking the pieces.

Simmer on low heat for another 2 minutes to let the flavours blend.

Taste and adjust sugar, vinegar, or salt as needed – the final dish should be sweet, tangy and spicy.

Cut the boiled and peeled potatoes into medium-sized cubes and set them aside.

In a mixing bowl, add the thick yogurt.

Add cumin powder, red chili powder, salt, and lemon juice.

Mix well to form a smooth, spiced yogurt mixture.

Add the potato cubes to the yogurt mixture.

Add the finely sliced onions, chopped green chilies, and fresh coriander leaves.

Mix everything gently until the potatoes are well coated with the yogurt mixture.

Heat mustard oil in a small pan until it starts to smoke.

Add fenugreek seeds and let them turn dark brown (be careful not to burn).

Turn off the heat and immediately add turmeric powder. Stir quickly.

Pour this tempered oil directly over the assembled Chukauni.

Taste and adjust salt, chili, or lemon juice as needed.

Serve your Chukauni chilled or at room temperature as a side dish with rice or as a refreshing salad.

Wash and peel the carrots. Cut them into thin batons or sticks.

In a large glass or ceramic jar, add the water.

Stir in the mustard seeds, salt and red chili powder.

Add the carrot sticks and mix well.

Cover the jar with a muslin cloth or a loose-fitting lid.

Place it in a warm, sunny spot for 3 to 5 days, stirring once daily.

Once fermented, the drink will turn tangy and slightly fizzy.

Strain and serve chilled. The fermented carrots can be eaten as a pickle.

Remove stalks from the jalapeños and quarter them lengthwise. Slit the green chilies, slice the onions, chop the garlic and dice the tomatoes.

In a pan, add all the prepared vegetables along with salt, vegetable oil, and water. Cover and bring to a boil over medium heat, letting it simmer for about 15 minutes until the chilies soften.

Turn off the heat and stir in the grated cheese and butter, allowing them to melt and blend into a rich, creamy sauce.

Enjoy your freshly made Ema Datshi with a bowl of warm, cooked rice for an authentic Bhutanese meal.

In a clean, deep bowl, pour fresh milk. Add fresh curd, ghee, sugar and honey.

Using a spoon or whisk, mix all the ingredients thoroughly until the sugar dissolves completely, ensuring a uniform mixture.

Garnish the Panchamrut with fresh tulsi leaves to enhance its sacredness and aroma.

Offer the prepared Panchamrut during your puja rituals. After the ceremony, distribute it as prasad to the devotees.

Heat oil in a pan over medium heat, add garlic cloves, and sauté for 10 seconds until fragrant.

Add chopped tomatoes and stir well.

Mix in cumin powder, paprika, and cayenne pepper.

Cook until the tomatoes turn soft and mushy.

Add diced eggplants, stir to combine, and coat with the spices.

Pour in water and mix well.

Season with salt and let it simmer until the water reduces and the eggplant becomes soft and creamy.

Transfer to a serving plate, drizzle with olive oil, and garnish with fresh cilantro and parsley.

Enjoy your flavourful Moroccan Zaalouk, perfect as a dip or side dish!

Wash, peel, and slice the raw bananas into round pieces. If the slices are large, cut them in half.

Place the banana slices in a pan with enough water and a pinch of salt. Cook over medium heat until tender but not mushy.

Grind the coconut gratings, roasted red chillies, and tamarind into a smooth paste using a blender. Add water as needed for the desired consistency.

Add the ground paste to the cooked bananas and mix well. Adjust salt to taste and add water to achieve your preferred curry consistency. Bring to a boil, then reduce the heat and let it simmer for a few minutes.

For the garlic seasoning, heat oil in a small pan. Add the lightly crushed garlic pods and sauté until they turn golden brown and release their aroma.

Pour the garlic seasoning over the curry and mix gently.

Fry the dry red chillies in a few drops of oil, then transfer them to a plate.

In the same pan, heat a few drops of oil and add asafoetida. Fry for 5-6 seconds, then remove from heat.

Grind the grated coconut, roasted red chillies, tamarind, roasted asafoetida, and salt with a little water to make a paste.

Transfer the mixture to a bowl and add more water to adjust the consistency to medium thick. Finally, add the seasoning and mix well.

For the seasoning, heat oil and add mustard seeds. Once they start to splutter, add curry leaves and turn off the heat. Add this to the chutney.

Add green chilies, garlic, and ginger to a mixer jar. Add 1/4 cup of water and blend into a paste.

Wash and soak 2 cups of Basmati rice for 15 minutes.

In a pot, add 2 liters of water along with bay leaves, cinnamon stick, cardamom pods, cloves, star anise, mace, whole peppercorns, shahi jeera, and salt. Bring the water to a boil.

Add the soaked rice and cook until it’s 3/4 done.

Drain the excess water, ensuring the whole spices remain with the rice.

In a pan, heat ghee. Once hot, add the paneer cubes and shallow fry until they develop a brown coating. Remove the paneer and set aside.

In the same pan, add sliced onions and sauté until golden brown.

Add the chili, garlic, and ginger paste, and cook for 3-4 minutes.

Add the peas and mix well. Cover the pan and cook for 10 minutes.

Once the peas are cooked, add the fenugreek leaves and sauté for a minute.

Add the cooked paneer, garam masala, and salt to the mixture. Mix well.

Finally, add the cooked Basmati rice and mix everything thoroughly. Cover and cook the pulao on medium flame for 5 minutes.

Methi pulao is now ready to be served.

Heat a pan over medium flame and add some oil.

Roast the green chillies for a minute and set them aside.

In a mixer jar, combine roasted gram, coconut, roasted green chillies, tamarind, salt, and water.

Grind the mixture to a smooth paste.

Add coriander leaves to the same mixer jar with the paste.

Grind for about 5 seconds, ensuring the leaves are not completely ground into a paste.

Add some water to the mixture to achieve a runny consistency for the chutney.

Serve the chutney with steaming hot idlis. Enjoy!

Wash, peel and slice the potatoes.

Heat coconut oil in a thick-bottomed kadai or pan over medium heat. Add mustard seeds and sauté until they splutter.

Add curry leaves, then quickly add red chilli powder and asafoetida and sauté for a few seconds.

Add the sliced potatoes and salt to taste. Stir well and sauté for 1-2 minutes.

Add a small amount of water, ensuring it covers the bottom of the pan but does not submerge the potatoes. Mix gently to incorporate.

Cover and cook over medium heat, stirring occasionally, until the potatoes are tender.

Batate Upkari is now ready to serve.