Paneer Butter Masala

Link

Ingredients

1 Tbsp oil 2 Tbsp butter Cumin seeds- 1 tsp Cloves 4-5 –> 2 Cardamom 2-3 –> 1.5 Cinnamon- small piece –> small Garlic pods 8-10 –> 6ish small Ginger- small piece 2 Onions cut in cubes –> Add red chilli here 4 tomatoes cut in cubes –> make it 3

Cashewnuts 15-20 Salt as required

A bay leaf Red chilly powder- 1 tsp –> kashmiri Turmeric powder- 1/4 tsp Coriander powder- 2 tsp Garam masala powder- 1 tsp Dry fenugreek leaves- 1 tsp –> also corriander leaves Paneer 200 gms cut in cubes Honey/sugar- 1 tsp Fresh cream 4 tbsp some fresh coriander

Recipe

Paste

  1. In a wok, add butter 2TBSP, cumin seeds 1tsp, cloves 4-5 , cardamom 2-3 and cinnamon sticks 1 inch and stir fry it for few minutes.

  2. Add garlic 8-10 and ginger 1 inch and fry for a minute.

  3. Add the onions (2 onions cubes) and cook until they are cooked and tender 1min.

  4. Add the 4 tomatoes and cook for about 2 - 4 minutes mushy.

  5. Add the cashew nuts 15-20 , salt to taste and water and cover the wok with a lid on a medium high flame for about 10 - 12 minutes.

  6. Mix this shit and keep aside (strain this mixture into another bowl)

Actual

  1. In a wok, add the butter and oil.
  2. Add a bay leaf followed by red chilli powder 1tsp and stir well.
    3.Then quickly add the strained mixture to it and cook for about 4 - 5 minutes.
  3. Add salt, turmeric powder 1/4tsp, coriander powder 2tsp, garam masala 1tsp and mix well.
  4. Using hands, crush the fenugreek leaves 1tsp and add to the gravy.
  5. Add honey 1tsp and then stir in the fresh cream 4tbsp.
  6. Add the paneer cubes 200 gms and let them cook well until they are coated completely with the gravy.

Paruppu rasam

https://www.youtube.com/watch?v=h5jVABchs4I&list=PL3qez0X0oa1bPluSwlzinr1y5X1KPRlib&index=4&t=0s

Ingredients

1 tsp coriander seeds 1 tsp cumin / jeera ¾ tsp pepper ¼ tsp methi / fenugreek seedsx 2 dried red chilli few curry leaves

other ingredients: 1 tbsp ghee / clarified butter 1 tsp mustard 1 tsp cumin / jeera pinch hing / asafoetida 1 dried red chilli few curry leaves 3 clove garlic, crushed

1 tomato, chopped 1 cup tamarind extract 1 chilli, slit ½ tsp turmeric 1 tsp salt 2 cup toor dal, cooked 1 cup water 2 tbsp coriander, chopped

Recipe

  1. firstly, to prepare spice mix dry roast 1 tsp coriander seeds, 1 tsp cumin, ¾ tsp pepper, ¼ tsp methi seeds, 2 dried red chilli and few curry leaves.

  2. dry roast until spices turn aromatic.

  3. cool completely and blend to coarse powder without adding water. keep aside.

  1. in a kadai heat 1 tbsp ghee and splutter 1 tsp mustard, 1 tsp cumin, pinch hing, 1 dried red chilli, few curry leaves and 3 clove garlic.

  2. saute on low flame until tempering splutters.

  3. now add prepared spice mix and saute until spices turn aromatic.

  4. further add 1 tomato, 1 cup tamarind extract, 1 chilli, ½ tsp turmeric and 1 tsp salt.

  5. mix well, cover and boil for 10 minutes.

  6. further add 2 cup toor dal, 1 cup water and adjust consistency.

  7. boil for 2 minutes or until rasam turns frothy.

  8. finally, add 2 tbsp coriander and enjoy paruppu rasam with hot steamed rice.

Blou

https://www.youtube.com/watch?v=Ozq0dFZob4I&t=76s

Ingredients

1 tbsp oil 1 tbsp ghee

Kada garam masala: 1 bay leaf 1 pathri 1 jangli pool 1 black cardamom 1 green cardamom 2-3 pepper corn 1 inch cinamon stick 2-3 cloves (break and add)

1 tsp shahi jeear 1 medium size onion (thin slice) 1 tsp GGP

1 cup rice (washed and soaked) 1 medium size potato (in water +2 green chilles)

1 medium carrot 1/4 th cup of french beans Lemon juice

Recipe

0.5 ghee

when hot add for kada garam masala: 1 bay leaf 1 pathri 1 jangli pool 1 black cardamom 1 green cardamom 2-3 pepper corn 1 inch cinamon stick 2-3 cloves (break and add)

(1 min)

1 tsp shahi Jeera

1 cut thin slices onion fry onions (lite brown)

1 GGP (few secs, smell of ggp goes)

Add carrot (1 medium cut)

Add 2 green chillies (break and add)

1/4cup Beans

1 medium Potato

1 min

Salt to taste

12 drops lemon juice

1min

1:2 cups water

boil

taste salt and add accordingly

Add soaked rice (increase flame)

Don’t rotate spoon

Medium high flame until water evaporates.

When almost done… Turn a bit at corners

Wait…

Stir a bit and switch off the flame wait

PUT LID (10 mins)

Add ghee (mix lightly upside down)

PUT LID (5mins)

Blou 2 (3people)

https://www.indianhealthyrecipes.com/pulao-recipe-veg-pulao-recipe/#wprm-recipe-container-37931

https://www.youtube.com/watch?v=zXodGPzOU34&feature=emb_logo

ingredients

1 cup = 240ml

  1. 1.5 cups rice

  2. 1 medium onion thinly slicd

  3. 2 green chillies

  4. 1.5 cuprs mixed veges (carrots, beans, peas potatoes)

  5. 2.5 cups of water

  6. 3 tbs of mint finely chopped ( I put a handful first attempt)

  7. 1.5 teaspoons of GGP

spices

  1. bay leaf
  2. star or phool
  3. 3/4 ts of jeera
  4. 4 cardamoms (elaichi)
  5. 6 cloves (laung)
  6. 2 inch cinnamon
  7. 1/4 saumpf

channa different recipe

https://minimalistbaker.com/easy-chana-masala/

Kadai vegetable

Make potatoes

Veg makhanwala recipe

https://www.archanaskitchen.com/veg-makhanwala-recipe-north-indian-mixed-vegetables-gravy

https://www.youtube.com/watch?time_continue=2&v=crSzWAG3OQU&feature=emb_logo

Ingredients

Cooking Veggies

1 tablespoon Butter Salt , to taste 1/4 cup Carrot (Gajjar) , cut into 1 inch diagonals 1/4 cup Green Bell Pepper (Capsicum) , cut into 1 inch diagonals 1/4 cup Green beans (French Beans) , cut into 1 inch diagonals 1/4 cup Baby corn , cut into 1 inch diagonals 1/4 cup Cauliflower (gobi) , small florets

Gravy

1 tablespoon Butter 2 Cloves (Laung) 1 Cardamom (Elaichi) Pods/Seeds 1 inch Cinnamon Powder (Dalchini) 2 Kashmiri dry red chilli 1 teaspoon Coriander seeds 1/2 teaspoon Whole Black Pepper Corns 6 Cashew nuts 5 cloves Garlic 1 inch Ginger 1 Green Chilli 2 Onions , finely chopped Salt , to taste

1 teaspoon Kashmiri Red Chilli Powder 1/4 teaspoon Turmeric powder (Haldi) 1 teaspoon Cumin powder (Jeera) 1 teaspoon Garam masala powder 1 cup Homemade tomato puree 2 tablespoons Fresh cream Butter , to serve

Recipe

Cooking veggies

  1. Add butter and add all the vegetables - carrot, capsicum, babycorn, beans and cauliflower (1/4 cups).

  2. Salt to taste

  3. Cover and cook until vegetables are done (they need to be crunchy)

  4. Set aside

Gravy

  1. Add butter, 1 inch cinnamon, 2 cloves, 1 cardommom broken, 1/2 tsp black pepper corns, 2 whole dry chilles, 1 tsp corriander seeds

  2. Roast

  3. 5 cloves garlic, 1 inch shaven ginger, one green chilli

  4. 2 onions chopped (saute until onions turn soft (brown))

  5. 6 cashews

  6. Grind it (make paste)

The dish

1.Add butter, gravy paste, salt, 1/3 tsp turmeric, 1tsp cumin, 1 tsp red chilli, 1 tsp garath

  1. one cup tomato puree so that it spreads in the pan

  2. 2 tablespoons cream

  3. Add veges

  4. Simmer for 5 mins, close pan with lid

  5. Add little water, bring to boil

Dal tadka

https://www.vegrecipesofindia.com/restaurant-style-dal-tadka/

recipe

  1. 1 cup toor dal (250 gm) + 0.5 cup masoor dal

  2. 1-2 green chilles

  3. 1 medium sized onion

  4. 2 medium sized tomato

  5. 1/2 ginger chopped

  6. 1 teaspoon turmeric

  7. 1 pinch asfoetida

  1. 1-2 pinch garam masala

  2. 1 teaspoon crushed kasuri methi

  3. 1 tablespoon chopped coriander leaves

for tadka

  1. 2 tablespoons of butter

  2. 1 teaspoon cumin seeds

  3. 2-3 dry red chilles

  4. 5-6 garlic cloves finely choppped

  5. generous pinch of asfoetida

  6. 1/2 teasoon of red chill powder

Chole pulav

1 cup = 240ml

Referenced: https://www.youtube.com/watch?v=kQI0h4Vjk7o&t=111s

based on:

https://www.youtube.com/watch?v=XNjbfxroaWA&t=5s

https://hebbarskitchen.com/chana-pulao-recipe-channa-rice/

ingredients

3 tsp oil 1 bay leaf / tej patta 1 star anise 5 cloves –> 2 cloves + 1 cardamom 1 inch cinnamon / dalchini 1 tsp jeera / cumin

1 onion, finely chopped 1 tsp ginger garlic paste 1 tomato, finely chopped –> 2 chillis (big/small)

½ tsp garam masala ¼ tsp turmeric ¾ tsp aamchur / dry mango powder 1 tsp kashmiri red chilli powder ½ tsp coriander powder ¼ tsp cumin powder –> don’t have 1 tsp kasuri methi / dry fenugreek leaves 1 tsp salt

1 cup chickpea / chana, soaked overnight and boiled 10 minutes –> 0.5 cups channa 1.5 cups beans 1 cup potato cubes 2 cup water –> 2.5 cup 1 cup basmati rice, soaked 20 minutes –> 250 ml cup coriander to garnish

recipe (OPUS)

  • firstly, in a pressure cooker heat 3 tsp oil and saute 1 bay leaf, 1 star anise, 5 cloves, 1 inch cinnamon and 1 tsp jeera till it turns aromatic.

  • saute onion, ginger garlic paste and tomatoes.

  • further add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala, ¾ tsp aamchur, 1 tsp kasuri methi and 1 tsp salt. saute well.

  • now add 1 cup soaked and boiled chickpea and saute for a minute.
  • furthermore add 1 cup basmati rice (soaked for 20 minutes) and saute gently.
  • now add 2 cup water and stir well.

  • cover and pressure cook for 2 whistles.

  • finally, garnish with coriander and serve chana pulao along with onion tomato raita.