Coriander leaves and green chilli chutney.
Ingredients:
4 green chilies
1 bunch coriander leaves
4 garlic
1/2 inch ginger
2 tbsp yogurt
1 tbsp gingerly oil
2 tbsp water
salt.
Add in blender and pulse.
#rawchutney #corianderchutney
navascooking

Chick pea spinach curry. Ingredients:
spinach
chick peas
ginger garlic paste
tomato
fenugreek leaves
1/2 cup coconut milk
oil
salt.
Curry paste:
plain chilli powder (as needed)
coriander powder (1/2 tbsp), fennel powder (1 tsp)
cumin powder (1 tsp)
A pinch of garam masala
turmeric powder (1 tsp).

Method
Swear ginger garlic paste
add curry paste; cook till oil splits.
Add tomato,
stir,
pour water ( abt 2 cups) and
stir in spinach.

Cook till spinach becomes mushy,
add chick pea,
cook for another 3 to 4 mins, pour coconut milk,
season with salt and stir.
When heated through,
add fenugreek leaves,
stir and remove from heat.
#spinachchickpeacurry
#vegetariancurry
#navascooking

Indian mango salad.
2 mangoes (remove skin and grated/chopped)
1 tbsp gingerly oil
salt
sugar.

For Spice mixture:
dry fry dried chillies (as needed), coriander
cumin
fennel
fenugreek
black mustard seeds (1 tsp)
curry leaves.

Method
pound/ground dry fried spice mixture
add into mango
gingerly oil, sugar and salt.
Mix and stir.
#mangosalad #indiansalad #mangorecipe #navascooking #NavaKrishnan

Pandan bread pudding
6 bread slices and a good sprinkle of almond pieces.
Arrange bread in a baking tray and sprinkle almond atop.

Milk mixture:
2 cups milk(blend/pulse 5/6 pandan with milk)
2 eggs
3/4 cup sugar
4 tbsp melted butter.
Whisk all together till sugar is dissolved.

Gently pour milk mixture over bread and bake for 15-20minutes.
#BreadPudding
#navascooking
#NavaKrishnan