Wash and cut the brinjals into thin, long strips or wedges (like French fries).

Toss them with ½ tsp of turmeric powder and a little salt.

Let them sit for 10–15 minutes to draw out excess moisture and reduce bitterness.

Pat them dry thoroughly with paper towels to prevent oil splatter.

Heat oil in a deep pan and deep-fry the brinjals in batches until they are golden brown and slightly crispy. Drain on paper towels.

In a separate pan, heat oil.

Add mustard seeds and allow them to splutter.

Add onions, green chilies, ginger, garlic and curry leaves.

Sauté until the onions are soft and lightly golden.

Lower the heat and add chili powder, chili flakes and salt.

Stir gently without burning the spices (10-15 seconds).

Add vinegar, sugar and tamarind paste.

Simmer for 2-3 minutes until the mixture thickens slightly and turns glossy.

Add the fried brinjals and toss gently to coat everything in the sauce, being careful not to break the brinjal pieces.

Let it simmer on low heat for another 2 minutes to blend the flavours.

Taste and adjust sugar, vinegar or salt as needed – the 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.

Quickly add red chili 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.

Soak a small ball of tamarind in warm water for 15-20 minutes. Squeeze the pulp to extract the liquid, discarding the solids. Set aside.

Heat oil in a pan and sauté shallots until golden brown. Remove and set aside. In the same pan, cook tomatoes until softened. Remove and set aside.

In the same pot, cook tomatoes until softened. Remove and set aside.

In the same pot, heat oil, add mustard seeds and fenugreek seeds, let them crackle.

Add ginger, garlic, curry leaves, and green chili. Sauté until fragrant.

Add turmeric, coriander, and red chili powder. Sauté until aromatic.

Mix in the shallot-tomato paste, then add tamarind water and salt.

Stir to combine, cover, and boil for 6-7 minutes.

Add mackerel fish, gently shake the pot to coat the fish, cover, and cook until the fish is done, occasionally shaking the pot. Remove from heat.

Heat oil in a tempering pan, add mustard seeds and let them crackle.

Add shallots and dry red chilies, frying until shallots are golden. Add curry leaves and mix.

Pour the tempering over the fish curry, give the pot a final shake.

Kerala style fish curry with Mackerel is ready to serve.