Salt

1. Finely chop an onion, three cloves of garlic, and two chilies. Add to a hot pan with butter. Let it cook until toasted.

2. Bring a pot of water to boil and add salt. Add the pasta (4 servings pack).

3. Add half a cup of milk and two tbsp flour. Stir using a whisk until smooth. Add more milk if needed.

4. Slice the mushrooms and add them to the roux. Season with salt and pepper.

5. Add a tbsp of butter chicken masala and half a cup of cream to the roux and stir well.

1. Mash 3 avocados.

2. Dice half a red onion and one tomato finely. Mix in with mashed avocado.

3. Add salt and pepper according to taste.

4. To the avocado, mix in a tbsp of yogurt to make it creamy.

5. Add 1.5 tbsp of lemon juice.

6. Mix and serve with tortilla chips.

1. Chop the garlic, onion, and tomatoes finely. Roughly chop the capsicum, broccoli, and mushrooms.

2. Bring a big pot of water to boil. Add salt. Add the angel hair spaghetti.

3. Heat oil and butter in a big pan. Add the diced garlic. Let it slightly brown.

4. Add the diced onions until translucent. Add the sugar to caramelize onion more.

5. Add the tomatoes and let cook till mushy and puree-like consistency is achieved. 

6. Check on pasta. If al dente, drain the pasta on a sieve. Save half a cup of pasta water. 

Wash and soak red lentils

Add 2 tbs oil to a hot pressure pan

Add cumin and chopped red chilies to the oil. Add ginger. Let it cook. 

Dice tomatoes and add to the pan. Let it cook till it is soft.

Add chili powder, turmeric, coriander powder, and salt. Stir and let cook for a bit more.

Add lentils and the water to the pan. Stir and put the lid on. 

Leave it on high flame till a whistle goes off. Simmer and wait for the second whistle. Turn of the heat after. 

Serve with rice.