Food to cook
Paneer Butter Masala
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
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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.
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Add garlic 8-10 and ginger 1 inch and fry for a minute.
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Add the onions (2 onions cubes) and cook until they are cooked and tender 1min.
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Add the 4 tomatoes and cook for about 2 - 4 minutes mushy.
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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.
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Mix this shit and keep aside (strain this mixture into another bowl)
Actual
- In a wok, add the butter and oil.
- 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. - Add salt, turmeric powder 1/4tsp, coriander powder 2tsp, garam masala 1tsp and mix well.
- Using hands, crush the fenugreek leaves 1tsp and add to the gravy.
- Add honey 1tsp and then stir in the fresh cream 4tbsp.
- 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
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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.
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dry roast until spices turn aromatic.
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cool completely and blend to coarse powder without adding water. keep aside.
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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.
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saute on low flame until tempering splutters.
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now add prepared spice mix and saute until spices turn aromatic.
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further add 1 tomato, 1 cup tamarind extract, 1 chilli, ½ tsp turmeric and 1 tsp salt.
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mix well, cover and boil for 10 minutes.
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further add 2 cup toor dal, 1 cup water and adjust consistency.
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boil for 2 minutes or until rasam turns frothy.
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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
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1.5 cups rice
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1 medium onion thinly slicd
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2 green chillies
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1.5 cuprs mixed veges (carrots, beans, peas potatoes)
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2.5 cups of water
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3 tbs of mint finely chopped ( I put a handful first attempt)
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1.5 teaspoons of GGP
spices
- bay leaf
- star or phool
- 3/4 ts of jeera
- 4 cardamoms (elaichi)
- 6 cloves (laung)
- 2 inch cinnamon
- 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
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Add butter and add all the vegetables - carrot, capsicum, babycorn, beans and cauliflower (1/4 cups).
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Salt to taste
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Cover and cook until vegetables are done (they need to be crunchy)
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Set aside
Gravy
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Add butter, 1 inch cinnamon, 2 cloves, 1 cardommom broken, 1/2 tsp black pepper corns, 2 whole dry chilles, 1 tsp corriander seeds
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Roast
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5 cloves garlic, 1 inch shaven ginger, one green chilli
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2 onions chopped (saute until onions turn soft (brown))
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6 cashews
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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
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one cup tomato puree so that it spreads in the pan
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2 tablespoons cream
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Add veges
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Simmer for 5 mins, close pan with lid
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Add little water, bring to boil
Dal tadka
https://www.vegrecipesofindia.com/restaurant-style-dal-tadka/
recipe
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1 cup toor dal (250 gm) + 0.5 cup masoor dal
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1-2 green chilles
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1 medium sized onion
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2 medium sized tomato
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1/2 ginger chopped
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1 teaspoon turmeric
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1 pinch asfoetida
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1-2 pinch garam masala
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1 teaspoon crushed kasuri methi
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1 tablespoon chopped coriander leaves
for tadka
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2 tablespoons of butter
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1 teaspoon cumin seeds
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2-3 dry red chilles
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5-6 garlic cloves finely choppped
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generous pinch of asfoetida
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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)
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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.
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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.
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cover and pressure cook for 2 whistles.
- finally, garnish with coriander and serve chana pulao along with onion tomato raita.