In a Tawa or flat pan, Add Butter and Oil.

Add Carrom seeds and saute for 10 secs.

Now add chopped Onions and saute till light golden brown.

Now add ginger garlic paste and saute for 2 mins. After 2 mins, add chopped green chillies and saute for a minute.

Add Chopped capsicum and saute for 2 mins.

Now add Kashmiri red chilli powder, turmeric powder, pav bhaji masala and coriander powder. Saute the spices for a minute.

After a minute, add in the pureed tomatoes and salt. Saute it till the masala thickens.

Now top the masala with Paneer and cook the paneer for 5 mins.

Lastly, garnish it with Dried fenugreek leaves and coriander leaves.

In a pan, dry roast the Chillies for 2-3 mins on medium flame.

In a mixer jar, Add-in Coconut, Chillies, Tamarind Juice, and Water. Grind it to a fine paste.

In a pan, add in the ground paste and allow it to cook for 5 mins on a medium flame.

Add in chopped onions and cook it for 5 mins.

Now add in chopped ginger and green chilies. Cook the gravy along with Water and Salt for 10 mins.

Add in Prawns and cook it along with the gravy on both sides for 5-10 mins.

Lastly, top the Curry with Coriander Leaves and Coconut oil. Mangalorean Crab Curry is ready!

In a mixer jar, Add in the Mint leaves, Coriander Leaves, Green Chilies, Onion, Ginger Garlic paste, Black peppercorn, Garam Masala, Salt. Grind it with some water.

In a pan, add in some oil and Butter. Pour in the Blended green gravy into the Pan. Cook the masala for 5 mins.

Add in the fresh cream and cook the gravy till it thickens and reduces its quantity.

Add in the chicken cubes and cook the chicken on medium flame until its cooked.

Once the chicken is cooked, roast the masala on high flame for 2-3 mins.

Mint Chicken is now ready, Garnish it with some Coriander Leaves.

In a blender jar, Add-in Green Thai chilies, Coriander root/stem, Lemongrass stalk, Thai Basil leaves, Shallots, Garlic, Roasted Cumin seeds, Roasted Coriander seeds, Kaffir lime/ lime zest, Galangal, White pepper powder, and Salt. Grind all the ingredients to a smooth paste.

In a pan, add in water and bring it to Boil. Once the water is hot, Add in the Green curry paste. Mix it well and bring the curry to a boil.

Add in the Kaffir Lime leaves and Bamboo shoot slices into the curry. Cook the curry for 5 mins.

Now add in Coconut milk. Mix them all well and bring it to a boil. Add in the chicken piece. Cook the chicken on medium flame.

Add in Snow peas, Red Spur chilies, Thai Basil Leaves, and Salt. Mix it well and cook it for 2-3 mins.

Thai green curry chicken is now ready.

In a pan, dry roast the Chillies for 2-3 mins on medium flame.

In a mixer jar, Add-in Coconut, Chillies, Tamarind Juice, and Water. Grind it to a fine paste.

In a pan, add in the ground paste and allow it to cook for 5 mins on a medium flame.

Add in chopped onions and cook it for 5 mins.

Now add in chopped ginger and green chilies. Cook the gravy along with Water and Salt for 10 mins.

Add in crab pieces and cook it along with the gravy on both sides for 5-10 mins.

Lastly, top the Curry with Coconut oil. Mangalorean Crab Curry is ready!

In a saute pan, Add in Oil and Butter.

Once the butter is melted, add in the sliced mushrooms and cook till the mushroom releases water,

Saute the mushrooms along with the garlic and pepper for 2-3 mins.

Add in White wine and cook it for a min. After cooking for a minute add thickened cream and cook it for 2-3 mins.

Add some Parmesan cheese and cook it for another 2-3mins.

After cooking and mixing all of it together, add in Salt, Mixed herbs, and some chopped Parsley.

Drizzle the Creamy Mushroom sauce on top of Chicken Schnitzel.

Blend the Coconut, 4 cloves of garlic, 4 Red Dried Chillies, and 2 tsp of Tamarind pulp into a Semi- liquid paste.

In a heated pan, Pour in half glass of water.

Separate the stems from the Red Spinach Bunch and roughly chop it.

Add in the Roughly chopped stem in the boiling water and cook until it's half cooked.

Add the Finely chopped Red spinach leaves and half glass water. Cook this for 2-3 mins.

Add in 1/2 tsp Salt( as per taste) and the Blended Masala into the spinach. Mix this well and cook it for about 10-12 mins.

Once the curry is cooked well, It's time to serve it with Garlic tempering.

Add 4 Finely sliced Garlic cloves into Hot oil and saute till golden brown

Clean 2 - 3 Bunch of Palak Leaves.

Soak the Cleaned Palak in hot water for 2-3 mins.

Blend the Soaked Palak along with 4 Garlic cloves, 3/4 inch of ginger, and 3 Green chilies.

Add 1 tbsp of oil and 2 tbsp of butter into a heated pan.

Roast the Spices - Cumin, Star Anise, Cardamom, Pepper, Cinnamon Stick, and Bay leaf.

Now add the chopped Onions and 2 chopped Garlic cloves and saute it till onions turn golden.

Add the chopped tomatoes into the mixture and cook it till it's mushy.

Mix the mixture well along with Turmeric powder, Chilli powder, and Blended Palak paste.

Add in Half glass of water and let it cook in sim for 5 mins

Clean 2 - 3 Bunch of Palak Leaves.

Soak the Cleaned Palak in hot water for 2-3 mins.

Blend the Soaked Palak along with 4 Garlic cloves, 3/4 inch of ginger, and 3 Green chilies.

Add 2 tbsp of oil into a heated pan.

Roast Cumin in the oil and then add the chopped onions.

Saute the onions till it turns golden. Once the onions turn golden add in Turmeric Powder.

Now add 1 cup of chopped palak and saute it along with the onions till it's slightly cooked.

Add the Blended Palak gravy into the pan and mix the mixture well. Cook the gravy in high flame for 3-4mins.Drizzle 3-4 Tbsp of fresh cream and salt to taste.

Add 3 tbsp of ghee into heated tempering Kadai.

Drizzle 4 Tbsp of oil into a heated pan and Roast cashews in them.

Saute Onions till it's golden brown. Once the onions turn golden brown, saute it along with Green chilies, Garlic, and Ginger.

Saute the mixture with Tomatoes till it's soft and mushy. Keep this mixture aside and let it cool. Once it cooled, Blend them together to a smooth paste.

In a heated pan, drizzle 4 Tbsp of Oil. Add the cumin into the oil and let it splutter.

Saute the Mushrooms and Capsicum in the Oil for 3-4 mins. Then add in the spices - Chilli powder, Coriander powder, Turmeric Powder, and Cumin powder and saute it for 2 mins.

Then add the blended paste into it and mix it well along with water and salt.

Cook the gravy till the oil oozes out and till the gravy quantity reduces.

Garnish it with chopped coriander leaves and enjoy it with your favourite Bread/Rice.

In a hot pan, add in the oil and add cashews and roast them for a minute.

Add in the roughly chopped/diced onions and saute it until golden brown.

After the onions get golden, add in the chopped ginger, green chilies, and garlic and stir for a minute.

Add in roughly chopped/diced tomatoes and stir it till it's a little mushy. Turn off the flame, let it cool down, then blend to a smooth paste.

In a hot pan, add in the oil and add Jeera/Cumin seeds. After they sizzle, add the finely chopped onions and saute it till it's golden brown.

Add the spices - Red chili powder, Coriander powder, Kasuri methi, Turmeric powder, Garam masala, and salt. Roast them for 2-3 minutes in low flame.

Add the gravy paste blended earlier into the spices and mix it well. Cover the curry until it boils.

Add Peas and Drizzle fresh cream into the curry, mix it well. Simmer it and let it cook until oil oozes out.

Add the Paneer cubes and sprinkle the coriander leaves. Mix them gently so that the Paneer doesn't break. Cook it for 3-4 mins and turn off the flame.