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.

Roast the Cashews and Raisins in Ghee till it's golden.

Add 2 Tsp of Ghee in a heated pan. Roast the Vermicelli for 2-3 mins in Ghee.

Pour the milk into the pan. Mix it well with the Vermicelli and cook it on medium flame till the Vermicelli is cooked.

It's now time to add the strands of saffron, sugar, cardamom powder, and half tsp Ghee(Optional) and cook it for 2-3 mins.

Add the Roasted Cashews and Raisins and mix them well and enjoy the Desert!!

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.

Drizzle oil into the heated Pan.

Once the oil is heated drizzle mustard seeds onto the pan and let it splutter.

Mix mustard with Cumin and Urad daal into the oil.

Add Onions and saute it till its light brown and golden

Once the onions are lightly brown and golden, saute them with Ginger, Garlic, Chillies and Curry leave for 2-3mins.

Add Turmeric powder and Asafoetida into the mixture and mix it well.

Drop in the cooked and Diced potatoes into the mixture. Add Coriander leaves, water, and salt and cook for 20 mins.