INGREDIENTS: Eggs 3 Drumstick Blossoms 1 cup Mushrooms 1 cup sliced Onion 1 finely chopped Green Chilis 1-2 finely chopped Black Pepper Powder 1/2 tsp Salt to taste Oil 2 tbsp Milk 2 tbsp Fresh Coriander leaves for garnish METHOD: Serving Size: 1-2 Remove the stamens and the tough parts from the blossoms. Wash and blanch in hot water for 1-2 minutes. Drain and squeeze lightly. Heat oil in a pan and saute the mushrooms until they release moisture and turn lightly golden. Remove and keep aside. In a bowl, whisk eggs with salt, black pepper and milk. Heat the remaining oil in a pan and saute the green chilis and onions until translucent. Lower the heat and pour the whisked eggs. Let the eggs sit undisturbed for about 20 seconds until a thin layer begins to set at the bottom of the pan. Using a spatula, gently sweep the eggs from the outer edges toward the center creating large, soft, velvety folds. Once the soft, creamy curds begin to form, fold in the mushrooms and prepared drumstick blo...
INGREDIENTS: Spinach 3 cups washed and finely chopped Paneer 200 grams Onion 2 medium, thinly sliced Ginger 1-inch grated Garlic Cloves 6-7 minced Tomato 1 large, finely chopped Red Chili Powder 1/2 tsp Coriander Powder 1 tsp Turmeric Powder 1/2 tsp Salt to taste Oil 1 tbsp METHOD; Serving Size: 2-3 Blend the paneer into a smooth, velvety paste. Add 2-3 tbsp of milk while blending. Heat the oil in a pan, add the finely chopped onions, and sauté until translucent. Stir in the ginger and garlic, and saute until aromatic. Add the chopped tomatoes along with salt, red chili powder, coriander powder and turmeric powder. Cook until the tomatoes turn soft and mushy. Add the chopped spinach leaves. Mix well and cook on medium heat until the spinach wilts and becomes tender. Do not cover the pan at this stage, as it helps retain the spinach’s vibrant green color. Once the spinach is almost cooked, pour in the paneer puree. Mix gently until well combined. Simmer on ...