# cookbook_exportlog

type: RECIPESAGE
created_at: 2023-10-19 12:24:43.251184
msg:
  1 - Poha Recipe 
  2 - Bread Upma Recipe (Bread Poha) 
  3 - Garam Masala Recipe 
  4 - Chole Recipe (Punjabi Chole Masala) 
  5 - Khichdi Recipe | Moong Dal Khichdi 
  6 - Matar Paneer Recipe, How to Make Mutter Paneer 
  7 - Paneer Lababdar Recipe (Instant Pot and Stovetop) 
  8 - How to make Ghee (Ghee Recipe) 
  9 - Paneer Butter Masala Recipe 
  10 - Keema Recipe (Mutton Keema Curry) 
  11 - Masala Chai Recipe (Masala Tea) 
  12 - Bhindi Masala Recipe (Okra Masala) 
  13 - Vegetable Jalfrezi Recipe (Veg Jalfrezi) 
  14 - Aloo Gobi Recipe (Cauliflower Potato Curry) 
  15 - Mushroom Masala Curry Recipe (Mushroom Gravy) 
  16 - Brinjal Curry Recipe (Eggplant Curry) 
  17 - Pav Bhaji Recipe (Mumbai Street Style) 
  18 - Jeera aloo recipe 
  19 - Vegetable Curry Recipe 
  20 - Vegetable Curry Recipe 
  21 - Bhindi Fry | Okra Stir Fry 
  22 - Cauliflower Kurma Recipe (Cauliflower Korma) 
  23 - Carrot Curry 
  24 - Potato Curry Recipe (Aloo Curry) 
  25 - Gobi Masala Recipe (Cauliflower Masala) 
  26 - Paratha Recipe, How to Make Paratha 
  27 - Methi Paratha Recipe 
  28 - Chapati Recipe (Indian Flatbread) 
  29 - Thepla Recipe (Methi Thepla) 


# cookbook_recipe

name: Poha Recipe
created_at: 2023-09-03 20:58:22.374224
updated_at: 2023-09-03 20:58:28.090709
image: recipes/dbbe7822-5407-4cae-9449-246e7282e5ff_1.jpg
servings_text: ['2']
source_url: https://www.indianhealthyrecipes.com/poha-recipe-kanda-batata-poha/
description:
  Poha is a simple Indian breakfast & snack made with flattened rice, peanuts & spices. This recipe will help you to make perfect poha within minutes. I have shared 2 ways to make - kanda poha and dadpe pohe.


name: Bread Upma Recipe (Bread Poha)
created_at: 2023-09-03 20:58:26.974343
updated_at: 2023-09-03 20:58:34.590656
image: recipes/0a8974d9-10f4-4a15-80ec-474f5622e4d8_2.jpg
servings_text: ['1']
source_url: https://www.indianhealthyrecipes.com/bread-upma-recipe/
description:
  Bread upma is a South Indian upma variety made with bread, spices and herbs. This spicy bread upma is a quick way to use up your left over bread. It can be had for a breakfast or snack.


name: Garam Masala Recipe
created_at: 2023-09-03 20:58:30.996243
updated_at: 2023-09-03 20:58:36.990527
image: recipes/842c5881-c704-4ed2-af3f-a7137bbf2383_3.jpg
servings_text: grams
source_url: https://www.indianhealthyrecipes.com/punjabi-garam-masala-powder-recipe/
description:
  Indian garam masala is a aromatic spice blend used in Indian cooking. This recipe gives you garam masala that is very flavorful. It can be used in veg and meat dishes. Store it in a air tight glass jar and use up to a few months.


name: Chole Recipe (Punjabi Chole Masala)
created_at: 2023-09-03 20:58:37.577915
updated_at: 2023-09-03 22:34:54.568387
image: recipes/60c6bb2b-cd6e-4102-9695-2e658065fab9_4.jpg
servings_text: ['4']
source_url: https://www.indianhealthyrecipes.com/chole/
description:
  Chole masala is a spicy & flavorful North Indian dish made with chole aka chickpeas, spices and herbs. Serve Punjabi chole with Bhatura, Basmati rice, poori or naan. Instructions for Stovetop and Instant pot included.


name: Khichdi Recipe | Moong Dal Khichdi
created_at: 2023-09-03 20:58:42.224345
updated_at: 2023-09-03 20:58:49.284061
image: recipes/8559b0dd-8893-4073-a84d-00b04de39cd7_5.jpg
servings_text: people
source_url: https://www.indianhealthyrecipes.com/dal-khichdi-recipe/
description:
  Khichdi recipe made with rice, moong dal (lentils) and spices, is a super comforting one pot protein-rich Indian meal. It’s delicious, nourishing and wholesome. Instructions included for stovetop & instant pot.


name: Paneer Lababdar Recipe (Instant Pot and Stovetop)
created_at: 2023-09-03 20:58:57.348452
updated_at: 2023-09-03 20:59:10.329979
image: recipes/7e958e06-159c-46c4-bc6e-4d15d24cc60a_7.jpg
servings_text: people
source_url: https://www.indianhealthyrecipes.com/paneer-lababdar-recipe/
description:
  Rich, creamy and delicious restaurant style paneer lababdar made with Indian cottage cheese (paneer), onions, tomatoes, cashews and basic spices. It is best served with naan, roti, jeera rice or plain basmati rice.


name: Keema Recipe (Mutton Keema Curry)
created_at: 2023-09-03 20:59:11.735585
updated_at: 2023-09-03 20:59:18.678588
image: recipes/29645c60-60f4-46f2-9335-461e22a339ca_10.jpg
servings_text: people
source_url: https://www.indianhealthyrecipes.com/keema-recipe-mutton-keema-curry/
description:
  Keema is a dish made of minced meat, onions, tomatoes, spices & herbs. This recipe will yield a delicious dish which be eaten with rice, or can be stuffed in sandwiches, wraps & naan.


name: Bhindi Masala Recipe (Okra Masala)
created_at: 2023-09-03 20:59:21.844590
updated_at: 2023-09-03 20:59:27.497191
image: recipes/ee6dfec5-b913-4593-9e1f-30924b2fde50_12.jpg
servings_text: people
source_url: https://www.indianhealthyrecipes.com/bhindi-masala-recipe/
description:
  Bhindi masala is a delicious dish made of okra, onions, tomatoes & spices. It is not only easy to make but is super tasty. Serve bhindi masala with roti, plain paratha or plain rice.


name: Vegetable Jalfrezi Recipe (Veg Jalfrezi)
created_at: 2023-09-03 20:59:27.134212
updated_at: 2023-09-03 20:59:38.188423
image: recipes/901d97e2-b3d7-45aa-8ad6-2f2691e016d3_13.jpg
servings_text: ['4']
source_url: https://www.indianhealthyrecipes.com/vegetable-jalfrezi/
description:
  Make this restaurant style vegetable jalfrezi at home with this recipe. It's flavorful, delicious and easy to make. Serve it with steamed rice, roti, naan or stir in some cooked noodles & pasta.


name: Aloo Gobi Recipe (Cauliflower Potato Curry)
created_at: 2023-09-03 20:59:31.924331
updated_at: 2023-09-03 20:59:40.045387
image: recipes/421080ee-2546-447f-a4a3-a04c1a52e035_14.jpg
servings_text: ['3']
source_url: https://www.indianhealthyrecipes.com/aloo-gobi-recipe/
description:
  A delicious & flavor packed dish of spiced potatoes & cauliflower. Make the best aloo gobi with this recipe! Serve it with plain rice, roti or paratha.


name: Mushroom Masala Curry Recipe (Mushroom Gravy)
created_at: 2023-09-03 20:59:38.369043
updated_at: 2023-09-03 20:59:45.154112
image: recipes/18929bcd-a145-4e90-a451-df7d444f6af7_15.jpg
servings_text: ['3']
source_url: https://www.indianhealthyrecipes.com/mushroom-masala-recipe-mushroom-gravy-step-by-step-pics/
description:
  This mushroom masala curry is simply the best because it’s delicious, rich, hearty and flavorful. It’s a perfect recipe for a simple dinner. Serve this mushroom gravy over rice or with any Indian flatbreads, sure it will be loved by everyone.


name: Brinjal Curry Recipe (Eggplant Curry)
created_at: 2023-09-03 20:59:42.915641
updated_at: 2023-09-03 20:59:48.639907
image: recipes/a60cef25-7b2a-47eb-b9dc-2ec5450fef33_16.jpg
servings_text: ['3']
source_url: https://www.indianhealthyrecipes.com/brinjal-curry-recipe-vankaya-kura-recipe/
description:
  Brinjal curry, a flavorful & delicious Indian dish made in the simplest way with eggplants & pantry staples like onions, spices and herbs. Serve it over rice or with any flatbreads of your choice.


name: Pav Bhaji Recipe (Mumbai Street Style)
created_at: 2023-09-03 20:59:49.528282
updated_at: 2023-09-03 20:59:58.737849
image: recipes/b73c6838-1041-407e-bbc5-005b574dca52_17.jpg
servings_text: ['4']
source_url: https://www.indianhealthyrecipes.com/pav-bhaji-recipe-how-to-make-pav-bhaji-step-by-step-pictures/
description:
  Easy pav bhaji - A detailed recipe to make quick & delicious mumbai pav bhaji at home. Bhaji is a thick buttery mixed vegetable curry served with Indian buns - pav. Instructions included for stovetop & Instant pot


name: Jeera aloo recipe
created_at: 2023-09-03 20:59:55.237519
updated_at: 2023-09-03 21:00:03.816819
image: recipes/b1c894e5-db1d-4bee-8056-53eb859334f0_18.jpg
servings_text: ['3']
source_url: https://www.indianhealthyrecipes.com/jeera-aloo-recipe/
description:
  This Jeera aloo is absolutely the best!! Boiled potatoes are sauteed with cumin seeds and spice powders to make the most delicious potatoes. Serve it with rice, roti or as a side.


name: Vegetable Curry Recipe
created_at: 2023-09-03 21:00:02.745947
updated_at: 2023-09-03 21:00:19.161637
image: recipes/72bd31b6-1d21-4542-b2aa-2e01669f020d_19.jpg
servings_text: to
source_url: https://www.indianhealthyrecipes.com/mixed-vegetable-curry/
description:
  Simple vegetable curry made with mixed vegetables, spices and herbs. This Indian style dish is easy to make and tastes delicious. Serve it with rice, roti, naan or bread.


name: Bhindi Fry | Okra Stir Fry
created_at: 2023-09-03 21:00:14.585933
updated_at: 2023-09-03 21:00:20.552689
image: recipes/5544e6f4-51b1-4b05-ae35-820469cdecbc_21.jpg
servings_text: ['4']
source_url: https://www.indianhealthyrecipes.com/bhindi-fry/
description:
  Bhindi fry is Indian style okra stir fry made with fresh okra, spices, nuts, seeds and herbs. This easy to make dish is delicious and nutrient packed. Serve it as a side in a meal, with rice, quinoa or with roti.


name: Cauliflower Kurma Recipe (Cauliflower Korma)
created_at: 2023-09-03 21:00:20.744052
updated_at: 2023-09-03 21:00:32.148721
image: recipes/389537c4-83e4-4253-b202-b7db26114693_22.jpg
servings_text: ['3']
source_url: https://www.indianhealthyrecipes.com/cauliflower-kurma-curry/
description:
  Cauliflower kurma is a lightly spiced & complexly flavored warming side dish from South Indian Cuisine. Serve this over plain rice, flavored variety rice or any flatbreads or poori.


name: Potato Curry Recipe (Aloo Curry)
created_at: 2023-09-03 21:00:32.853960
updated_at: 2023-09-03 21:00:37.662971
image: recipes/a5b86c7c-9e35-4eab-aeaa-c2c7d49e2b60_24.jpg
servings_text: ['3']
source_url: https://www.indianhealthyrecipes.com/potato-curry-aloo-sabzi/
description:
  Also known as aloo curry, this is an Indian side dish made with potatoes, onions, tomatoes, spices & herbs. Goes well with rice or roti. This post includes instructions to make the curry on stovetop and in Instant pot.


name: Gobi Masala Recipe (Cauliflower Masala)
created_at: 2023-09-03 21:00:38.075672
updated_at: 2023-09-03 21:00:44.784458
image: recipes/5e0d1b3c-27bf-4c79-a788-7f7b0df50f2a_25.jpg
servings_text: ['3']
description:
  This North Indian gobi masala is simply delicious, quick and easy to make. Serve it over rice, roti and any flatbreads.

source_url:
  https://www.indianhealthyrecipes.com/gobhi-masala-recipe-cauliflower-masala-curry-north-indian-style/


name: Paratha Recipe, How to Make Paratha
created_at: 2023-09-03 21:00:42.178566
updated_at: 2023-09-03 21:00:44.673276
image: recipes/5c6dd4c9-a20e-4eb6-8857-145c53a68917_26.jpg
servings_text: parathas
source_url: https://www.indianhealthyrecipes.com/paratha-recipe-plain-paratha/
description:
  Parathas are unleavened Indian flatbreads made with whole wheat flour. They are eaten for breakfast or a meal with chutney, pickle, curry or yogurt. This recipe shares how to make simple layered paratha.


name: Methi Paratha Recipe
created_at: 2023-09-03 21:00:45.932883
updated_at: 2023-09-03 21:00:49.869021
image: recipes/0c23fb56-3aa5-4c67-aa3f-4db83ffb5ff0_27.jpg
servings_text: parathas
description:
  Methi paratha is traditional Indian flatbreads made with whole wheat flour, spices, fenugreek leaves and herbs. These are delicious, healthy, wholesome and make for a great breakfast.

source_url:
  https://www.indianhealthyrecipes.com/methi-paratha-recipe-easy-lunch-box-recipe-with-step-by-step-pics/


name: Chapati Recipe (Indian Flatbread)
created_at: 2023-09-03 21:00:49.894800
updated_at: 2023-09-03 21:00:52.310717
image: recipes/2c53470b-e37e-4ae7-b17e-df4c21aa2214_28.jpg
servings_text: to
source_url: https://www.indianhealthyrecipes.com/chapati/
description:
  Make super soft chapati with this easy step by step guide. Chapati is a traditional Indian flatbread made with whole wheat flour and water. Serve them with curries, dal, stew or use them to make wraps, rolls, quesadillas, chapathi noodles or kothu.


name: Thepla Recipe (Methi Thepla)
created_at: 2023-09-03 21:00:53.994083
updated_at: 2023-09-03 21:00:57.884503
image: recipes/58c8a9e9-4bc3-4c78-98f9-6eabfb39e322_29.jpg
servings_text: ['8']
source_url: https://www.indianhealthyrecipes.com/methi-thepla-recipe/
description:
  Thepla is a Indian flatbread made with whole wheat flour, gram flour, millet flour and spice powders. Optional ingredients like fenugreek leaves, bottle gourd or mix veggies can be used.


# cookbook_ingredient

note: or 4 tea bags, Refer notes)
original_text:
  2½ to 3½ teaspoons black tea leaves (or 1¼ to 1½ teaspoon tea powder (dust) (or 4 tea bags, Refer notes))


# cookbook_step

instruction:
  Preparation  
  To make poha, choose medium to thick flakes. Avoid thin flakes. Add them to a bowl or a strainer or colander.  
  Pour 4 to 5 cups of water and rinse them quickly. Drain the water completely. I rinse them twice.  
  Cover and set aside to soften. Meanwhile prepare the veggies.  
  Press a few flakes of poha in between your thumb and forefinger, they should be soft & break easily. If they don't then sprinkle little water mix and cover.  
  When they turn soft enough, add some sugar and salt. Run your fingers through the poha to break the lumps & spread salt.  
  How to Make Poha  
  Heat a pan with oil and fry the peanuts on a medium heat until golden and crunchy.  
  Remove the peanuts to a plate and set aside.  
  To the same pan add mustard and cumin.  
  When they begin to pop, add hing, onions, curry leaves and green chilies.  
  Saute until the onions turn lightly pink.  
  Optional - Add cubed potatoes or mix veggies and saute for a min. Cover and cook on a low heat until soft and cooked completely. If needed can sprinkle some water and cook. Once done, saute for another minute.  
  Add turmeric and poha. Mix well and cover the pan.  
  Cook on a very low heat until it turns hot. If you feel poha is too dry, you may sprinkle some water and continue to steam.  
  Turn off the heat when poha has softened & become hot. Remove from heat. Taste test and add more salt if needed & squeeze lemon juice.  
  Garnish poha with coriander leaves & roasted peanuts. You may top with sev or farsan or fresh coconut. Serve it hot.  
  Make Dadpe Pohe  
  Add 2 cups of poha to a wide plate along with ½ cup fine chopped onions, 1 cup fresh grated coconut, ½ teaspoon salt, 1 teaspoon fine sugar and ¼ cup fine chopped coriander leaves.  
  Squeeze the juice out of 1 medium lemon and mix all of them with your hand. You may optionally add 1 to 2 tbsps of coconut water or plain water to soften them little more.  
  Cover and set aside for 5 minutes until they soften. Onions and coconut will release some moisture and make the dadpe pohe soft.  
  After 5 minutes, pour 1 tablespoon oil to a small tadka pan and heat it.  
  Add ¼ to ½ teaspoon mustard seeds, 2 sprigs of torn curry leaves, 1 to 2 chopped green chilies. Fry all of them until the curry leaves turn crisp.  
  Then add a pinch of hing and 1/8 teaspoon of turmeric. Pour this to the flattened rice mixture so it absorbs all of the flavors.  
  Meanwhile add peanuts to the same pan and roast them until golden and crunchy. Once done set these aside to cool.  
  Mix the poha well and taste test. If needed add more salt and lemon juice. If the poha is not soft to your liking you may add more coconut water or plain water and mix.  
  Garnish dadpe pohe with fried peanuts.


instruction:
  Preparation  
  Heat a pan and toast the bread until crisp on both the sides. Cool completely. Cut them to small cubes and set aside.  
  Pour oil to the same pan and on a medium heat fry cashews or peanuts until golden, crunchy and aromatic. Set these aside with bread.  
  Add mustard seeds and urad dal (optional). Saute till urad dal turns lightly golden.  
  Next add green chilies and curry leaves. Saute until the leaves turn crisp.  
  Sprinkle hing. Add onions and saute until they turn golden. Saute the ginger paste as well for 30 seconds.  
  Next add tomatoes, salt and turmeric. Note that your bread is salted so add only as required, start with ¼ teaspoon. Saute until tomatoes turn soft and mushy.  
  Then add chili powder and sugar. Saute for 1 to 2 mins until the raw smell goes off.  
  Pour 3 to 4 tablespoons water and mix.  
  How to Make Bread Upma  
  Cook until the mixture turns thick. Taste test and adjust salt if required.  
  Add bread cubes and cashews. Mix gently to coat the bread with the onion tomato masala.  
  Sprinkle coriander leaves.  
  Serve bread upma hot. Sprinkle some lemon juice.


instruction:
  Preparation  
  Cleaning spices is an important step as it increases the shelf life of your garam masala. So Clean the bay leaf and inner part of cinnamon stick with a dry or damp cloth to remove dirt. or dust.  
  Break open the nutmeg and check for worms.  
  Pick and discard stones and debris from all the spices.  
  Roast Spices  
  A word of caution- do not toast the spices on high heat or burn them. Heat a pan & add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.  
  Roast them on a low heat without burning until they begin to smell good & turn crunchy. Transfer to a large tray/plate.  
  Add coriander seeds and roast on a low heat until they turn slightly deep golden or light brown but not burnt. They smell good & turn crunchy when they are ready. Transfer this as well to the plate.  
  Add fennel seeds & dry roast until aromatic. They don't need to be toasted for long. Transfer these to the same cooling tray. Add cumin & repeat roasting until cumin begins to smell good & the color changes slightly deeper but not burnt.  
  Transfer to the same plate and cool completely.  
  How to Make Garam Masala  
  Add all these spices to a spice grinder jar. Grind to a fine powder, in intervals of 40 to 60 seconds.  
  If you do not own a powerful grinder, sieve the garam masala and powder the coarse spices again. If you have a small grinder, grind in 2 batches.  
  Store this garam masala powder in an air tight dry glass jar.


instruction:
  Preparation (skip this if using canned chickpeas)  
  Add chickpeas to a pot and rinse them well, at least thrice. Pour 3 to 4 cups fresh water and soak overnight, for a minimum of 8 hours. Next morning, drain the water and rinse them well.  
  Add to a pressure cooker along with water, bay leaf, cinnamon, cloves, cardamom, black cardamom and tea bag or dried amla or tea decoction (process mentioned in the post).  
  Pressure cook until soft for 5 to 6 whistles on a medium heat. If cooking in a Instant Pot, pressure cook for 16 minutes.  
  When the pressure drops, open the lid and discard the cinnamon, bay leaf & tea bag. Chickpeas should be soft cooked and not al dente. If they are undercooked cook, longer.  

  How to make Punjabi Chole Masala (stovetop)  
  Heat oil in a pan, add the optional whole spices - cinnamon, cloves, green cardamoms and bay leaf.  
  When they begin to sizzle, add onions and green chili. Fry them until golden on a medium heat.  
  Stir in the ginger garlic paste and saute for a minute, until it loses the raw flavor.  
  Next add tomatoes and cook on a medium high heat until they lose the moisture and raw flavor. Reduce the heat, stir in the red chili powder, turmeric and salt.  
  If using store bought chole masala, add chole masala powder, garam masala powder and coriander powder. If using homemade spice blend mentioned in the notes below, add the prepared powder (you won't add the coriander powder or garam masala).  
  Saute for 3 to 4 minutes until the masala smells good.  
  Add the pressure cooked chole along with chickpeas cooked water and 1 cup more water. Mix together and add more water if needed to bring it to a gravy consistency.  
  Bring it to a rolling boil on a high heat. Cover and simmer on a low flame for about 18 to 20 minutes until the chole absorb the flavors of masala & the gravy becomes thick.  
  Mix well and taste test. Add kasuri methi, more salt, amchur or garam masala if required.  
  Tadka  
  Heat ghee in a small tadka pan. Fry slit green chilies until blistered (use a splatter screen), and add ginger juliennes. Turn off and add hing. Pour this hing tadka over the Chole.  
  Sprinkle coriander leaves. Serve chole with basmati rice, naan, poori or bhatura.  


  Instant pot chole  
  Press saute button on the IP and pour oil. When the Ip displays hot, add the spices. Then the onions and green chili.  
  Saute the onions until golden to light brown. Then add in ginger garlic and saute for 30 seconds.  
  Next add the tomatoes and salt. Saute well until they break down a bit. Stir in red chili powder and turmeric.  
  If using readymade chole masala, add chole masala powder, garam masala powder and coriander powder. If using homemade powder mentioned in the post, add the prepared powder (you won't add the coriander powder or garam masala).  
  Saute well until the raw smell of the onion and tomatoes reduces.  
  Pour 2 cups water and deglaze the pot. Then add soaked chickpeas. If you want you may add a tea bag or 1 cup decoction in place of 1 cup water.  
  Mix well and secure the IP with the lid. Position the steam release handle to sealing.  
  Press cancel. Then press pressure cook (high pressure) and set the timer for 35 mins. If using canned chickpeas, then set the timer to 10 mins.  
  When the IP is done cooking wait for 18 to 20 mins for the pressure to release naturally.  
  Then open the lid. Add ghee, ginger julienne and kasuri methi. (Or make a tadka before serving). Taste test and add more salt, amchur or garam masala if required.  
  Press saute button and cook for a few minutes.  
  To thicken the curry you can take 3 to 4 tbsps chole to a bowl and mash them well. Add to the gravy. Garnish with coriander leaves.


instruction:
  Add rice and moong dal to a pot. Rinse them at least thrice & drain water completely. If you do not have a cooker, then soak them for 30 to 40 mins. This will help them cook faster.  
  Heat ghee in a pressure cooker or pot on a medium heat. Once the ghee is hot, add bay leaf (optional) and cumin seeds.  
  Soon the seeds begin to splutter, then add ginger & saute until fragrant, for about 30 to 60 seconds & sprinkle hing.  
  Add onions and green chilies. Saute them until the raw smell of onions goes away & they begin to turn golden.  
  Next add tomatoes, carrots, beans, salt and turmeric. Saute for 3 to 4 mins.  
  Then add drained daal and rice. Saute for 3 to 4 mins.  
  Pour 4 cups water for porridge like consistency or 3 cups for mushy consistency.  
  Stir well & taste the water. Add more salt if needed.  
  How to Make Khichdi in pressure cooker  
  Cover the pressure cook and let it cook for 2 whistles on a medium flame for a mushy khichdi. Cook for 4 to 5 whistles on a medium flame for porridge consistency.  
  Let the pressure release on its own, then open the lid and mix well. If the consistency is too thick for your liking, pour about ½ to ¾ cup hot boiling water and simmer for 1 to 2 mins until dal khichdi begins to bubble. Taste test and adjust salt.  
  Khichdi in regular pan or pot  
  If cooking in a pot, bring water to a boil on a high flame. Then reduce the flame to medium to low and continue to cook.  
  Leave the pot uncovered or partially covered so the froth won't overflow. Keep checking and add more hot boiling water (about ½ to ¾ cups) as needed until the lentils are fully soft cooked.  
  When both are done, mash the khichdi slightly so you get a thicker consistency. Adjust salt as needed.  
  Transfer to serving plates and pour 1 tsp ghee on the hot khichdi. Serve with papad and pickle.  
  Instant Pot Khichdi  
  Press saute button (medium) on your Instant pot. Pour ghee to the steel insert.  
  As soon as the ghee melts, add bay leaf and cumin seeds.  
  When cumin begins to sizzle add onions & chopped chili.  
  Saute until onions turn transparent. Next add in ginger, hing, tomatoes, all veggies & turmeric.  
  Saute for 2 to 3 mins until tomatoes turn mushy.  
  Add drained rice & lentils. Saute them for another 2 to 3 mins.  
  Next add salt & pour water. Deglaze the pot by scraping the bottom with a spatula to remove bits of food stuck in there if any. Mix well & taste the water.  
  Add more salt if needed. Secure the lid & move the steam release handle to sealing.  
  Press the pressure cook or manual button (high pressure). Set the timer to 8 mins. Or you can also press porridge button & set timer to 9 mins.  
  Once it is done, the instant pot beeps, then press cancel and switch off.  
  Wait for a natural pressure release for 10 minutes & release the rest manually.  
  When the float valve drops, open the lid & stir gently.  
  If you like soupy khichdi, add some hot boiling water to bring to consistency you like. Saute for 1 minute if you prefer.  
  Top dal khichdi with little ghee & serve with pickle or papad or chutney.


instruction:
  *Matar paneer is a delicious dish made by cooking paneer & green peas in spicy onion tomato masala. This recipe will give you restaurant style creamy & rich matar paneer. It tastes amazing to serve with rice, naan or paratha. Stovetop and instant pot instructions included.*  

  Preparation  
  If using store bought paneer, soak it in a bowl of hot water for 20 mins. Drain the water and use. This step helps to keep the paneer soft.  
  Pour oil to a hot pan. When the oil turns hot, add green cardamoms (optional), ginger & garlic.  
  Fry for a minute. Next add chopped onions & saute until they turn light golden.  
  Add tomatoes and salt.  
  Saute for 2 to 3 mins. Add cashews. Cook covered until soft & mushy.  
  Cool this completely. Add to a grinder along with curd/ yogurt (optional) and make a smooth puree.  
  How To Make Matar Paneer  
  Heat oil in the same pan. Add cinnamon & bay leaf, let sizzle in oil for a minute.  
  Lower the heat and add turmeric, chili powder, sugar (optional), garam masala and coriander powder. Mix well.  
  Pour the pureed onion tomato mixture. If your puree is not smooth, then pass it through a filter/sieve.  
  Saute until the masala comes together and turns thick. Keep stirring to prevent burning.  
  Next add green peas. Pour water. If using fresh peas, boil them until tender in a pot, drain and use. If using frozen peas then you can rinse and use.  
  Mix well to make a thick gravy. Add more water if needed.  
  Mix and cook covered on a medium heat until the gravy thickens and traces of oil appear over the gravy.  
  Crush kasuri methi in your palm & sprinkle all over. Mix well.  
  Check salt and add more if needed. Add green chilli (optional) & cubed paneer.  
  Cover and cook just for 2 mins. Sprinkle coriander leaves and cream.  
  Stir well. Serve matar paneer with Basmati rice, jeera rice, naan or paratha.  
  Instant Pot Matar Paneer  
  Grate or crush the ginger garlic. Keep aside. Sauté onions in 1 tbsp oil for 5 mins in the Instant pot. Or Alternately bring 1½ cups water to a rolling boil and add the onions. Boil for 5 mins and remove them.  
  To a blender jar, add boiled/sauteed onions, chopped tomatoes, cashews, cardamoms and yogurt (optional). Blend them to make a very smooth puree without adding water.  
  Press saute button on the instant pot and pour oil. Do not let the pot become too hot. Add bay leaf, cinnamon and ginger garlic (to a side into the oil). Saute for 30 seconds.  
  Pour the onion tomato puree. Add red chilli powder, turmeric powder, salt, sugar, coriander powder and garam masala.  
  Saute until the mixture turns slightly thicker and aromatic. Cover with an external lid to avoid splatters. This step takes about 5 minutes. Press cancel button.  
  Pour 1 cup water and deglaze the pot well. Secure the Instant pot with the lid and position the steam release valve to sealing.  
  Press pressure cook button (low) & set the timer to 5 mins. If you want to put your rice together, soak basmati rice for 30 mins and drain the water. Place the rice bowl over a trivet and pour hot water.  
  When the IP is done, wait for 6 to 7 minutes & then release the rest of the pressure manually.  
  Stir the gravy. Add green peas and cook for 2 minutes. (If you are using fresh peas, you will need to boil them separately and then add here.) To avoid splatters, cover the pot when you cook.  
  Taste test and add more salt if needed. If the curry is runny, cook it on saute mode for a few minutes.  
  Add kasuri methi, cream and paneer. Stir and Press cancel. Remove the steel insert carefully & cover the pot immediately. Let matar paneer rest for 10 minutes.


instruction:
  Preparation  
  Add tomatoes, dried red chilies, cashews, cinnamon stick, cloves and cardamoms to a pot or pan.  
  Pour water and cook covered until tomatoes turn soft and pulpy.  
  Cool this and add to a blender. Blend well till you get a smooth puree. The puree has to be smooth. If needed you may add little water and blend.  
  How to make Paneer Lababdar  
  Heat oil in a pan. Then add add bay leaf and saute for a min.  
  Add finely chopped onions and saute until they turn completely and uniformly golden.  
  Next add ginger garlic paste and saute till the raw smell goes away. This takes about 1 to 2 mins.  
  Pour the tomato and spice puree to the pan.  
  Add red chili powder, salt, coriander powder and garam masala.  
  Mix and saute for about 2 to 3 mins. Cook covered for another 2 to 3 mins until the gravy thickens slightly.  
  Pour water and add sugar. Mix well. Cook covered on a medium heat until the gravy thickens and you see traces of oil over the gravy.  
  Taste test and add more salt if needed. Take kasuri methi to your palm, crush it and add it here. Also add grated paneer, cubed paneer and green chili.  
  Mix everything well and lower the flame completely. Cook just for 1 to 2 mins. Turn off the stove.  
  Pour cream and mix. Add coriander leaves and mix.  
  Keep the pan covered for 5 mins so paneer absorbs the flavors. Transfer to a serving bowl and garnish with coriander leaves. You can also garnish with more grated paneer & cream.  
  Serve paneer lababdar hot with roti, garlic naan or rice.


instruction:
  *Ghee is a type of clarified butter that dates back to thousands of years. Well known as a pure cooking fat with high smoke point, it is nothing but a clear golden liquid that is traditional in Indian cuisine & is associated to Vedic cooking and Ayurvedic practices*  

  Making Ghee on Stovetop  
  Add butter to a heavy bottom deep pot and begin to melt on a medium flame.  
  Butter melts and turns frothy. Then lower the flame & simmer until all of the froth evaporates. I usually leave a ladle/spoon in the pot as this prevents overflowing.  
  Next butter will begin to bubble a lot. Stir it occasionally & continue to cook on a low heat.  
  Soon the butter changes its color from yellow to clear golden. At this stage milk solids will settle at the bottom & begin to turn slightly light golden/brown. Also bubbles will reduce significantly indicating it is done.  
  Turn off the stove and set the pot aside to cool down. This step is important to avoid overcooking or burning it.  
  Ghee will continue to cook on its own for another 1 to 2 mins since the pot is hot. By then the ghee is perfectly done - clear, golden in color and all the milk solids browned but not burnt.  
  When the temperature comes down, place a strainer over a clean jar and filter it. Press down the brown solids with a spoon.  
  Cool the ghee completely and cover it with a tight lid. Store at room temperature in a dry cabinet for upto 3 months or refrigerate for an year. Ghee will solidify in a few hours or days depending on the temperature.  
  Instant Pot Ghee  
  Press SAUTE button (normal) on the Instant pot and add the butter to the inner steel pot.  
  Butter will melt and turn frothy. Press the saute button twice again to adjust from normal to less.  
  After a few minutes, the butter changes its color from yellow to clear golden. The milk solids settle down at the bottom.  
  Press the CANCEL button. If the milk solids turn to light brown then remove the steel insert from the Instant pot. If the solids are still white in color you may leave the pot in. Ghee will continue to cook there and brown the milk solids.  
  Let it cool down a bit. Clean and prepare air tight jars to transfer your ghee.  
  Strain/ filter the ghee to a clean air tight jar. I strain it to several small jars so they remain fresh longer. Seal the jars well and store in a cool and dry place in your pantry.


instruction:
  *This paneer butter masala is a curry lover’s dream!! Soft paneer dunked in a creamy, silky, super flavorful and delicious curry. My easy paneer recipe will help you make the best butter paneer that tastes better than anything from a restaurant. Make this once, I am sure you will never order it in a restaurant. Serve it with butter naan, roti or Basmati rice.*  

  Preparation  
  Heat oil in a pan. Add green cardamoms & onions. Stir fry until they turn transparent to light pink. (If you do not have ginger garlic paste for this recipe, you may add chopped ginger and garlic along with onions)  
  Next add tomatoes & salt. Saute for 3 minutes. Cover and cook till the onion & tomatoes turn soft & completely mushy.  
  Add garam masala, coriander powder, cashew nuts, red chili powder & sugar (optional).  
  Stir fry this till the onion tomato masala turns aromatic. This takes 2 to 3 minutes.  
  Turn off the stove & cool this completely.  
  Transfer to a blender & pour water. Blend to a really silky smooth puree. If it is not smooth, filter it through a strainer to another bowl. Set this aside.  
  How to make Paneer Butter Masala  
  Heat butter in the same pan. Optional - When the butter melts, add cinnamon, cloves, green cardamoms & bay leaf.  
  Reduce the flame to low, saute ginger garlic paste for a minute until it smells aromatic.  
  Stir in the blended onion tomato puree. Taste test your puree & optionally you may add more red chili powder for a deeper color.  
  Pour more water & mix well. Bring it to a rolling boil. Reduce the heat to medium and cook covered until the gravy cooks down to a thicker consistency. Keep stirring every few minutes.  
  You know the gravy is done when it turns thick and traces of fat is visible on the gravy. Taste test and add more salt or garam masala if needed.  
  Lower the flame completely, add cubed paneer. Take kasuri methi to your palm and crush it in between your palms. Sprinkle this.  
  Mix & cook covered on a low heat for 2 minutes. Turn off and pour cream (save some for garnish) & stir.  
  Transfer paneer butter masala to a serving bowl. Garnish with more cream & chopped coriander leaves. Serve this with butter naan , Basmati rice or jeera rice.


instruction:
  How to make Keema Curry  
  Heat a pan with oil and add the whole spices - bay leaf, cinnamon, cloves, cardamoms.  
  When they begin to sizzle, add green chilies and onions. Saute them well on a medium flame until evenly golden.  
  Add ginger garlic paste & saute for a minute or until the raw smell goes away.  
  Add keema and break down any lumps. Saute for 3 to 4 mins on a low to medium heat.  
  Sprinkle salt & all the ground spices - turmeric, red chili powder and garam masala. Also add mint now.  
  Saute for 3 to 4 mins on a low heat.  
  Cover and cook for about 8 to 10 mins on the lowest heat. You will see some moisture being released and the keema is slightly tender.  
  Add tomato and saute until the tomato blends well with keema completely. This takes about 5 to 6 mins. The raw smell of tomatoes should go away by now.  
  Pour hot water, stir and cook covered until the keema is completely tender meaning it's cooked.  
  Taste test and add more salt and garam masala if you want. Open the lid, evaporate any excess liquid left to suit your taste. We personally love the semi-dry keema so I evaporate the excess liquid by sautéing a little longer.  
  Keep mutton keema covered until served. Garnish with coriander leaves.  
  Sprinkle some lemon juice before serving with rice, paratha and fresh cut onions, cucumbers and carrot.


instruction:
  *Indian masala chai is one of the most enjoyed beverages in India. Masala meaning a mixture of spices is simmered along with milk and tea leaves or powder. Then it is lightly sweetened with sugar. This recipe will give you masala tea that you would get in any standard Indian restaurant.*  

  How to make Masala Chai (Method 1)  
  Add cloves, cardamom, cinnamon stick & black pepper to a mortar pestle or a spice grinder. Crush or grind them to a powder.  
  Pour water to a pot. Add the tea, ground spices & crushed/chopped ginger. (Start with lower amount of tea and if required you may add more after adding milk)  
  Bring this to a rolling boil and reduce the heat to medium. Boil for 3 mins until the decoction turns dark.  
  Pour milk and add sugar. Bring it to a boil on a medium high heat.  
  Reduce the heat and simmer until the tea becomes dark, for about 3 to 4 mins. I usually simmer the entire tea until it reduces approximately to 1¾ cups.  
  When the masala tea is ready, you will see a layer of cream on top and also the milk flavor is gone.  
  Optionally aerate or pull your masala chai for the same Chaiwallah taste. Take a soup ladle and aerate the masala chai or simply pour some chai to a measuring cup. Pour the hot tea in a slow stream, back to the chai pot from a height of 1½ to 2 feet.  
  Repeat this step of pulling hot masala chai from the pot to the cup, a few times (4 to 5 times). This breaks down the layer of cream and incorporates it back to the masala chai making it more tasty and thick.  
  Strain the masala chai to serving cups & serve with any breakfast, snack or biscuits.  
  Method 2 - Making masala chai powder or chai masala  
  Clean all the spices and add to a blender jar. Powder finely. Store it in an airtight glass jar.  
  Use about ½ to ¾ tsp or more to make 2 servings of tea. For stronger tea you can use about ¾ tsp.


instruction:
  Prepare okra  
  Rinse bhindi very well under running water & drain them.  
  Wipe off with a clean kitchen cloth or tissues to remove all the moisture. You can also leave on the counter top for a while to air dry. Any moisture on the bhindi will make them slimy while cooking so wipe dry them completely.  
  Chop off both the ends and discard them. Chop the bhindi to ¾ inch pieces.  
  How to make Bhindi Masala  
  Heat 1½ tablespoons oil in a pan.  
  Saute bhindi on a medium flame for about 5 to 7 mins stirring often until they are partially cooked. At this stage they should be no more sticky & slimy after sauteing.  
  Transfer them to a plate and set aside.  
  Add 1½ to 2 tablespoons more oil to the same pan. Then add cumin seeds.  
  When they begin to splutter, saute onions and green chili until they turn golden.  
  Next saute ginger garlic for 2 mins till the raw smell of the garlic goes away.  
  Then saute tomatoes with salt until they turn soft and mushy.  
  Stir in red chili powder, turmeric, garam masala & coriander powder. Saute until the mixture leaves the sides of the pan.  
  Pour 6 tablespoons (little less than half cup) water & mix well. Cook the masala until it turns thick. This brings out the flavors of spices. (check video for consistency)  
  Taste test and add more salt if needed. Stir in the kasuri methi & bhindi.  
  Cover and cook on a low heat until bhindi turns slightly tender and the aroma comes out.  
  Open the lid and evaporate any excess moisture.  
  Serve bhindi masala with roti or rice.


instruction:
  How to Make Vegetable Jalfrezi  
  Heat a pan with oil. Add cumin seeds and red chilies.  
  When the seeds splutter add onions & green chilies.  
  Saute them until golden & add ginger garlic. Saute for a minute.  
  Stir in red chilli powder, coriander powder, turmeric & cumin powder.  
  Add the tomatoes & cook until they break down and begin to release some fats.  
  Pour ¼ to ½ cup water & cook on a medium heat until the sauce thickens & becomes aromatic.  
  Stir Fry the Veggies  
  Meanwhile add 2 tablespoon oil to another wok or pan. Add ginger juliennes, carrots and green beans.  
  Sprinkle ⅛ teaspoon salt & Stir fry on a high heat for 2 to 4 mins.  
  Add onions, green peas, sweet corn, baby corn & bell peppers.  
  Stir fry on the highest heat, just until tender & cooked yet crunchy, for about 2 to 3 mins. Turn off the heat.  
  Check if the sauce is ready, it should be thick yet saucy (Check pics in the post).  
  Crush kasuri methi in your palms and add it along with remaining salt, sugar (optional), garam masala and fennel powder.  
  Add the veggies as well and stir fry for 1 to 2 mins on a high heat. If your veggies are not soft enough for your liking, cover and cook on a low heat for a few minutes. Do not overcook to the extent the veggies turn soggy.  
  Turn off the heat and add coriander leaves. Serve vegetable jalfrezi with steamed rice, roti or naan.


instruction:
  Preparation  
  Chop cauliflower florets to 1½ inch in size. Add them to slightly hot water and set aside for 3 to 4 mins.  
  Drain the water and rinse them well. Drain them completely.  
  Cube potatoes to ¾ by ¾ inch. or you can also slice them to ¾ inch. Keep them immersed in a bowl of water until used. Keeping them in water helps the potatoes to cook faster as they soak up some moisture.  
  Mince ginger and garlic. Keep this aside.  
  How to Make Aloo Gobi  
  Heat oil in a pan and add cumin seeds. When they sizzle, add ginger garlic & saute for 30 seconds.  
  Then add the onions & stir fry until transparent.  
  Add the potatoes and green chilli. Stir fry for 2 to 3 mins. Cover and cook on a low to medium heat until they are half done. If required you can splash some water so they cook faster.  
  Keep stirring in between and cook covered.  
  When they are slightly tender but still under cooked, add the cauliflower & stir fry for about 3 mins.  
  Add red chilli powder, turmeric, roasted cumin powder, garam masala and coriander powder.  
  Mix well. Sprinkle 2 to 3 tablespoons water all over the aloo gobi or across the sides of the pan & mix well. This step helps keep the aloo gobi moist without drying out.  
  Cook covered, stirring every few minutes, until both aloo & gobi are almost fork tender. Add salt and continue to cook covered on a low flame until the potatoes are soft & fully cooked.  
  The veggies will release moisture at this stage and cook quickly. So keep an eye not to over cook gobi at this stage. It must remain slightly crunchy yet cooked.  
  Next add the tomatoes and kasuri methi. Fry on a medium to high flame until the raw smell of tomatoes goes away.  
  If needed add little oil at this stage. It takes about 2 to 4 mins for the raw smell of tomatoes to go away.  
  Sprinkle amchur if using. Finally garnish aloo gobi with coriander leaves. Sprinkle some lemon juice if you want. Serve with rice, roti or any bread.


instruction:
  Preparation  
  Bring 2 cups of water to a rolling boil and add cubed onions. Boil them until transparent for about 4 mins. Drain them and cool down.  
  Add onions, tomatoes, ginger, garlic and 12 cashews to a blender jar.  
  Make a fine paste and set aside. Ensure the paste is smooth and not coarse.  
  How to make Mushroom Masala  
  Heat 2 tablespoons oil in a pan. optional - When the oil becomes hot, add bay leaf, cardamoms & cinnamon.  
  Pour the onion tomato puree and cook covered until the mixture thickens. Keep stirring often while frying.  
  Then add red chili powder, coriander powder and garam masala.  
  Saute on a low heat until the mixture turns fragrant and leaves the sides of the pan.  
  While the mixture cooks, rinse and slice the mushrooms.  
  When the onion tomato masala becomes aromatic. add sliced mushrooms and salt.  
  Saute for 2 to 3 mins until the flavor of mushrooms come out.  
  Next pour ½ to ¾ cup water or as needed to make a thick gravy.  
  Cook until the mushrooms turn tender and not soggy. If the gravy is too thick add little hot water.  
  Sprinkle kasuri methi. Cover and Turn off the stove. You can also add few tbsps of cream and coriander leaves.  
  Mix and serve mushroom masala hot with basmati rice or roti.  
  Instant pot Mushroom Curry  
  Bring 2 cups water to a rolling boil and add diced onions. Boil them for 4 to 5 mins so the raw bitter taste goes away from the onions. Drain them.  
  Add them to a grinder/ blender along with tomatoes, cashews, ginger and garlic. Grind them to a very smooth puree,  
  Press saute button on your Instant pot and pour 2 tablespoons oil.  
  Pour the onion tomato puree and saute until thick. Keep stirring in between. Meanwhile slice the mushrooms.  
  When the mixture turns thick, add all the spice powders – red chilli powder, garam masala, coriander powder & salt.  
  Soon the mixture becomes thick and aromatic. Press cancel.  
  Pour 1 cup water and deglaze the pot well by scrubbing the bottom with the spatula.  
  Add mushrooms and stir. Secure the Instant pot with the lid and position the steam release valve to sealing.  
  Press pressure cook button with the timer set to 3 mins.  
  Once the Instant pot is done, let the pressure release naturally for 5 mins. Then release the rest manually.  
  Add kasuri methi and mix well. Taste test and add more salt if needed. If want you can also add some cream. Garnish with coriander leaves.


instruction:
  To make brinjal curry, first add oil to a pan and heat it. Next add mustard & cumin seeds.  
  When they begin to pop, add the curry leaves. Fry for about a minute.  
  Then add onions and green chili. Saute them stirring occasionally until they turn golden.  
  While the onions fry, rinse and cube brinjals. If you find any seeds, cut them up and discard.  
  Keep them immersed in a bowl of water with ¼ tsp salt. This prevents discoloring & avoids bitter taste in the eggplants.  
  When the onions turn golden, add ginger garlic and saute until the raw smell goes off. This takes about 40 to 60 seconds.  
  Then add tomatoes and salt. Fry for 2 mins. Cook covered until the tomatoes turn soft & mushy.  
  Then add red chilli powder, turmeric and garam masala. Saute until the masala turns fragrant.  
  How to make Brinjal Curry  
  Drain the water and add chopped brinjal to the pan. Saute for 2 to 3 mins on a medium flame.  
  Pour half cup water. Cover and cook till the brinjals turns soft and tender. If you prefer a dry curry then reduce the water.  
  Simmer till the brinjal curry becomes thick & slightly mushy. Taste test and add more salt, red chilli powder or garam masala if needed.  
  For a gravy curry, add thick coconut milk and simmer for a minute.  
  When the curry begins to bubble, turn off the heat and sprinkle coriander leaves.  
  Serve brinjal curry with rice, roti or any flatbreads.


instruction:
  Preparation  
  Add cauliflower florets, cubed potatoes, carrots and peas to a pot or pressure cooker. Pour water and cook until soft or tender. If you cook in a pot you will need more water.  
  If cooking in pressure cooker, cook on a medium heat until you hear 2 whistles. When the pressure drops open the lid and mash them well.  
  Make Bhaji  
  Add butter and oil to a pan and heat up on a medium flame. Add onions and saute till they turn translucent.  
  Stir in ginger garlic paste and green chili. Saute until fragrant.  
  Next capsicums & saute for 3 to 4 minutes. Add tomato and salt. Saute until the tomatoes soften and become mushy.  
  Stir in chili powder, turmeric and pav bhaji masala powder. Saute the masala for another 2 minutes or until the raw smell of the mixture goes away.  
  Add boiled & mashed veggies. Pour more water (½ to ¾ cup) just enough to bring to a thick consistency.  
  Cook for 3 to 5 mins until the bhaji thickens. Taste and add more salt if needed. If you want it more spicy, add another half tsp chilli powder and cook for 3 to 4 minutes.  
  Add kasuri methi and cook until it reaches a desired consistency thick yet of pouring consistency.  
  How to Make Pav Bhaji  
  Slit the pav buns horizontally leaving one edge intact.  
  On a low to medium flame, heat butter on a pan/ griddle. Open the pav and sprinkle some pav bhaji masala on the butter. Place the pav, inner side on the butter & toast them for a min or two.  
  Scoop out portions of bhaji to serving bowls. Garnish it with onions, butter and coriander leaves. Squeeze some lemon juice. Serve pav bhaji hot or warm. Dip your pav into the bhaji and enjoy.  
  Instant Pot Pav Bhaji  
  Press SAUTE button on the instant pot. Add oil and butter to the steel insert.  
  Saute onions and green chili until the onions become transparent. Stir in ginger garlic and fry for 30 seconds.  
  Add tomatoes, capsicum and sprinkle salt. Saute until the tomatoes turn soft and mushy.  
  Stir in pav bhaji masala, chilli powder and turmeric. Add all the veggies – potatoes, cauliflower florets, carrots and green peas.  
  Pour 2 cups water (1x) and deglaze the pot by scrubbing the bottom with a wooden spatula.  
  Press CANCEL button and press PRESSURE COOK button with high pressure setting. Set the timer to 5 mins and position the steam release vent to sealing.  
  When the IP completes, it beeps, wait for 5 mins for natural pressure release. Gently release the rest of the pressure manually.  
  There will be lot of water when you open the lid. With a masher, mash all the veggies well, they will soak up the water.  
  Press SAUTE button. If needed add more salt, pav bhaji masala and more red chilli for a brighter color. I usually add ½ teaspoon more red chilli powder at this stage.  
  Let the bhaji simmer for 3 to 4 mins, until thick. Then add add crushed kasuri methi and mix. Press cancel. Sprinkle coriander leaves and 1 tablespoon butter.  
  Slit each bun to 2, horizontally, keeping one edge intact. Heat a pan. Smear some butter and sprinkle pav bhaji masala over the butter. (check images above) Toast the pavs until lightly crisp.  
  Transfer bhaji to serving bowls. Top with butter & coriander leaves. Squeeze some lemon juice.  
  Serve alongside toasted buns and freshly cut onions.


instruction:
  Preparation for jeera aloo recipe  
  Rinse potatoes under running water and boil them just until fork tender, without making them mushy.  
  To boil on stovetop - Add them to a pot & pour enough water to cover them. Bring the water to a rolling boil and reduce the flame to medium. Cover the pot and boil them until fork tender yet firm.  
  To cook them in pressure cooker, pour 1 cup water to the pressure cooker. Place the potatoes in it. Pressure cook for 3 to 4 whistles depending on the size of the potatoes. When the pressure releases naturally, open the lid and remove the potatoes.  
  Cooking in Instant pot - Pour 1 cup water to the IP. Place a trivet and then the potatoes over them. Press pressure cook button and set the timer for 6 to 8 mins, depending on the size. The largest russet potatoes will take about 10 minutes. When the pressure drops, remove the potatoes.  
  Cool them and peel off the skin. Cube them to desired sizes. I cut mine to about 1 inch pieces. Set them aside.  
  How to make jeera aloo  
  Pour oil or ghee to a hot pan. When the oil turns hot, add cumin seeds.  
  When they begin to splutter, add ginger and green chilies. Saute for 30 to 60 seconds.  
  Reduce the flame to low. Then add in hing, turmeric, red chili powder, cumin powder, coriander powder, salt and mango powder (optional). Make sure the pan is not too hot at this stage as we don't want the spices to burn.  
  Take kasuri methi in your palm and crush them in between your palms. Add it here. Saute till fragrant. This takes just a minute.  
  Pour 3 tablespoons water and combine well. Very soon the mixture thickens.  
  Add in the boiled aloo. Toss them gently and cover the pan. Cook for 2 to 3 mins on a low heat.  
  Sprinkle coriander leaves. Taste test and add more salt if needed. If you have not added mango powder, sprinkle lemon juice.  
  Serve jeera aloo with rice-dal, poori, roti or chapati.


instruction:
  How to Make Vegetable curry  
  Pour oil to a hot pan. Add the whole spices & curry leaves (optional). When they begin to sizzle, add the onions and green chili. Saute until golden.  
  Add the ginger garlic and saute for a minute. Lower the heat and stir in the ground spices, followed by tomatoes.  
  Saute until the tomatoes cook down and begin to release oils. Optionally add the cashew cream or coconut milk, reserving 2 tbsps. to garnish.  
  Add all the vegetables and saute for 2 to 3 mins on a medium high heat. Pour half of the hot water & mix well.  
  Cover and cook on a medium heat until the veggies are fork tender, adding more hot water only as required.  
  Taste test and add more salt and garam masala if required. Crush kasuri methi in your palms and sprinkle.  
  Garnish Vegetable Curry with chopped coriander leaves & cashew or coconut cream. Serve with fluffy Basmati Rice, Coconut Rice, Jeera Rice, Turmeric Rice, Chapati, roti, Naan


instruction:
  Preparation  
  Choose okra or bhindi that are young and tender. Wash them well under running water.  
  Drain them to a colander. Wipe off with a clean kitchen cloth or tissues.  
  Cut off both the ends and discard. Chop them to half inch pieces. Set aside.  
  How to make Bhindi Fry  
  Pour oil in a pan. When the oil turns hot, add half teaspoon cumin and allow them to splutter.  
  Then add chopped bhindi and 1 slit green chili.  
  Begin to saute them in oil on a medium heat. Stirring as often as needed. Over stirring can make them more slimy.  
  You can skip this step and just use garam masala. While the bhindi gets fried, in a different pan dry roast peanuts and garlic on a medium flame until deep golden and aromatic. Then add coconut and sesame (both optional). Lastly add in jeera. Saute just for a minute. When the sesame seeds begin to splutter turn off the stove. Cool completely. Make a coarse powder.  
  When the bhindi shrinks and is no more slimy or sticky, then add salt and turmeric.  
  Fry until bhindi is done to your liking. I usually take off the bhindi when it is no more slimy.  
  Pour 1 tsp oil to the center of the pan, add chili powder to the oil.  
  Mix well and saute the bhindi for another 2 mins until the raw smell of the chili goes away.  
  Now add the powdered peanuts and mix well.  
  Serve bhindi fry with rice or roti as a side.


instruction:
  Preparation  
  Cleaning - Cut the cauliflower florets to desired sizes and spray vinegar and drizzle some salt. Let them site for 5 minutes. This step helps to get rid of some of the pesticide residue in the cauliflower.  
  Meanwhile heat 4 cups water in a pot until slightly hot and not boiling hot. Add the cauliflower florets and turn off the heat. Let the florets rest in water for 2 to 3 mins.  
  Drain the water and rinse the florets in fresh running water. Set aside to drain in a colander. Blanching is done here to get rid of the worms or insects in the cauliflower and can be skipped.  
  Add cashews, fennel seeds and coconut to a grinder jar. Make a fine paste adding 4 to 6 tablespoons of water. Ensure the paste is smooth. [If using yogurt or coconut milk in place of fresh coconut, you will need lesser water. ]  
  How to make Cauliflower Kurma  
  Pour oil to a heavy bottom pan and heat it. When the oil is slightly hot, add star anise, cumin seeds, cinnamon, cardamom, cloves, mace (optional) and bay leaf. Let them sizzle for 30 seconds or so the aroma comes out.  
  Add onions and green chili. Saute until the onions turn light golden.  
  Next add ginger garlic paste and fry this as well till the raw smell disappears.  
  Add tomatoes and salt. Fry till the tomatoes turn mushy and soft. If the tomatoes are not juicy, sprinkle little water.  
  Throw in all the spice powders - red chilli powder, garam masala, turmeric and coriander powder. Saute for 2 minutes.  
  Add the ground paste. Mix well and saute until the mixture smells aromatic.  
  Add peas and cauliflower. Mix and saute for 4 to 5 more minutes. Add water just enough to bring the cauliflower kurma to a consistency.  
  Next cook covered till the cauliflower is done to your liking. Stir every few minutes to prevent the kurma sticking to the pan.  
  Add chopped coriander or mint leaves when the gravy reaches the desired consistency.  
  Keep cauliflower kurma covered until served.


instruction:
  Heat oil in a pot. Add mustard seeds and cumin seeds.  
  When they splutter add curry leaves and onions. Saute them until the onions turn golden in color and lose the raw flavor.  
  Add ginger, garlic and green chilies. Saute for a minute until aromatic.  
  Next stir in the tomatoes and cook until they breakdown and soften.  
  Then stir in the spice powders – red chili powder, turmeric, garam masala, coriander powder and salt. Saute for 2 to 3 mins until it turns aromatic.  
  Add carrots and peas. Saute for 2 mins.  
  Pour water just enough to partially cover the carrots. I used 1 cup water. Mix and cook covered on a lot heat until carrots turn tender.  
  Then add kasuri methi (optional) and coconut milk. Mix and cook covered on a low heat for 2 mins.  
  Taste test and add more salt if needed. Serve carrot curry with rice or roti.


instruction:
  Preparation  
  Wash and fine chop onions. Chop or puree tomatoes. Peel and cube potatoes to ¾ inch pieces. Keep them immersed in a bowl of water until used.  
  How to make Potato Curry (Stovetop)  
  Pour 2 tablespoons oil to a hot pan. When the oil becomes hot, add cumin seeds (optional).  
  Add chopped onions & saute until they turn pink or transparent.  
  Stir in ginger garlic and saute for 1 to 2 mins, until a nice aroma comes out.  
  Next add chopped tomatoes, turmeric and salt. Saute until the tomatoes break down & turn soft and mushy.  
  Add red chili powder, garam masala, coriander powder & cumin powder (optional).  
  Saute everything well for 2 to 3 minutes until the masala begins to smell good.  
  Drain the potatoes and add them to the pan. Saute them for 2 to 3 minutes.  
  Pour 1¼ cup water or light coconut milk to partially cover the potatoes.  
  Cook covered until the potatoes are fully done or fork tender. Stir the curry in between to prevent burning.  
  Taste test and add more salt if needed. If the potato curry is runny, open the lid and evaporate the excess liquid. If there is not enough liquid pour some water and bring it to consistency.  
  Turn off and keep the pot covered for 2 mins for the flavors to be absorbed. Garnish potato curry with coriander leaves. Serve with rice or roti.  
  Instant Pot Potato Curry  
  To make this potato curry in Instant pot, dice the potatoes to 1 inch pieces so they don’t turn mushy when cooked under pressure.  
  Press saute button on your Instant pot and pour oil to the steel insert.  
  When the oil turns hot, add cumin seeds and onions.  
  Saute well until the onions turn light golden & lose their raw flavor.  
  Then stir in ginger garlic and saute for 1 minute. Add tomatoes and salt.  
  Stir fry until tomatoes break down and turn completely mushy.  
  Then add all the spice powders – garam masala, chilli powder and turmeric. Sauté for 30 to 60 seconds until aromatic.  
  Press cancel. Add the potatoes and pour 1 cup water. Deglaze the pot by scrubbing the bottom with the spatula to release any bits of food stuck there.  
  Optionally you can also cook your rice in your instant pot by placing your rice bowl over the trivet. Use hot water to cook your rice as the cook time for this recipe is only 4 mins.  
  Secure the Instant pot with the lid. Press pressure cook button and set the timer to 4 minutes.  
  When the Instant pot is done cooking, do a quick pressure release by moving the steam vent from sealing to venting.  
  Potato curry is ready at this stage. If you prefer to use coconut milk, then bring the potatoes to the center of the pot with the spatula. Pour only half cup coconut milk around the edges, inside the steel insert. Cook on saute mode until the curry thickens slightly. This just takes 1 to 2 mins.  
  Remove the pot from the IP and add coriander leaves or Kasuri methi. Serve potato curry with rice or roti, paratha.


instruction:
  Preparation  
  This step is optional. Boil onions in 2 cups of water for 3 mins. Drain the water.  
  Add the onions to a grinder/blender jar with tomatoes, ginger, garlic and cashews. Make a smooth puree without adding water. Keep aside.  
  How to Make Gobi Masala  
  Heat a pan with oil and add all the whole spices.  
  When they begin to sizzle, add the onion tomato puree and saute on a medium heat until the raw smell goes off. This step takes about 8 to 10 minutes.  
  While you saute the onion tomato masala, clean and cut cauliflower florets. If you find worms in the florets, simply add them to slightly hot water and rest for 5 mins. Drain and rinse with cold water.  
  Stir in chili powder, salt, garam masala and coriander powder. Saute until it begins to smell good and aromatic, for 2 to 3 mins.  
  Add drained cauliflower and saute for 3 to 5 mins.  
  Pour hot water and mix. Cover and cook on a medium flame until the gobi is cooked al dente. If the gravy is too thick add more hot water as required.  
  Taste test and add more salt, sugar and garam masala if you want. Stir in the kasuri methi.  
  Garnish gobi masala with chopped coriander leaves. Serve with plain rice, jeera rice, roti, paratha.


instruction:
  Make Dough  
  Mix together wheat flour, salt, oil in a wide mixing bowl.  
  Pour water little by little as needed & make a stiff non sticky dough.  
  Knead well to make the dough soft and pliable. If the dough is hard or dry knead with moist fingers.  
  When you press down the dough with a finger, you must feel it is soft and dent easily.  
  Wrap it in a moist cloth or cover it in a container and set aside for 30 mins.  
  You can also grease the ball with a few drops of oil and cover.  
  How to Make Paratha  
  Knead the dough lightly & divide to 8 parts.  
  Then roll to balls & keep them covered.  
  Take a few tbsp of flour to a small bowl & flour the rolling area lightly.  
  Dip a ball in the flour and dust off the excess. Too much flour on the parathas can make them hard.  
  Place the ball on the rolling area and flatten it slightly with fingers.  
  With the help of a rolling pin begin to roll each ball to a round layer or roti of 7 inches. Do not put pressure on the dough, roll it with light hands.  
  Make Square Paratha  
  Apply ghee all over the paratha and fold ⅓ part of it. (check step by step photos in the post)  
  Then apply the ghee to the folded part as well & repeat folding the other ⅓ part.  
  Apply ghee over the 3 layered long strip and fold ⅓ part of it.  
  Then repeat the other ⅓ part & you will have a square.  
  Sprinkle little more flour if needed to prevent sticking.  
  Then roll the square further to make a 7 inch square paratha.  
  Make Triangle Paratha  
  Apply ghee all over the roti & fold it to half to make a half circle.  
  Next apply ghee over it & repeat folding it to get a triangle shape.  
  Sprinkle a bit of flour & begin to roll evenly to a triangle paratha.  
  Fry Paratha  
  Heat a griddle until hot on a medium high flame.  
  Dust off any excess flour over the parathas. Transfer paratha to the griddle gently. Cook it until you begin to see bubbles, then turn it to the other side.  
  Fry on a medium high flame on the other side as well pressing down with a spatula.  
  Pressing down helps the parathas to puff up and the layers get separated and get cooked through.  
  Turn the parathas too and fro. Cook until brown spots appear on both the sides.  
  Drizzle ghee or oil on both sides.  
  Remove the paratha to a wired rack or plate lined with a clean cloth or kitchen tissue.  
  Stack them one over the other to keep them soft.  
  To cook the next paratha make sure the pan is hot but not extremely hot that it burns the parathas. If you see any flour on the griddle gently and carefully wipe off with a thick clean cloth.  
  Serve paratha with curry or chutney or just yogurt.


instruction:
  Preparation  
  Pluck methi leaves from the stems. Spray some vinegar and sprinkle salt all over and leave them for 5 minutes. Later rinse them well in a pot of water. Repeat rinsing a few times. Drain them to a colander and shake off so the excess water drains off.  
  Chop the methi leaves and grate the garlic. If using green chilies fine chop them.  
  In a bowl mix together, atta, salt, finely chopped methi leaves, curd (optional), garam masala, chili powder or green chilies and garlic.  
  Begin to knead, adding water little by little to make a soft pliable non-sticky dough.  
  Pour 1 tsp oil & knead again for a min or 2 until soft. You may rest the dough for 30 minutes if you have time. Resting also helps in getting softer parathas.  
  Divide the dough to 8 portions. Roll them to smooth balls. Set aside.  
  How to make Methi Paratha  
  Flour the rolling area, place a ball of dough on the flour. Dust it with flour evenly on both the sides.  
  Roll the ball to round shape parathas that are not very thin or thick.  
  To make layered methi paratha, smear half teaspoon ghee or oil all over the paratha. Fold it to half. Then repeat smearing ghee. Fold to a triangle. Roll this to a paratha of triangle shape. Refer stepwise pictures for understanding.  
  This way make 3 to 4 parathas and set aside.  
  Heat a tawa till hot on a medium high flame. Dust off the excess flour from the paratha. Transfer the methi paratha on the tawa.  
  Soon you will see tiny bubbles on the paratha, then flip it. Press down with a wooden spatula to help in puffing.  
  Drizzle some oil or ghee all over the methi paratha.  
  Flip it to the other side, repeat to press and cook till they are slightly browned and done thoroughly. Stack them one over the other to keep them soft.  
  Clean up the flour on the griddle with a kitchen towel before you proceed to toast the next one.  
  Serve methi paratha with yogurt, chutney, dal or pickle.


instruction:
  Make Dough  
  Add atta to a wide mixing bowl & make a well in the center. Add oil and salt if using. Pour warm or hot water and begin to mix. If using hot water use a spoon first and then your hand.  
  Mix well to form a soft dough, splashing more water only as required. Knead the dough for a minute or 2. It has to be soft and not sticky or crumbly.  
  Wet your hands and smear water all over the dough ball. Cover and rest for a minimum of 30 mins. You can leave up to 2 hours at room temperature.  
  How to Make Chapati  
  When you are ready to make the chapati, knead the dough until soft and pliable. If the dough looks dry, moisten your palm and knead. It should not be sticky.  
  Divide the dough to 6 portions to make layered chapati or to 8 portions to make single layer chapati. Gently roll the balls in between your palms to smoothen them. Cover until you use up.  
  Slightly flatten a ball and dip in flour to coat it with flour all over. Shake it gently to dust off the excess flour.  
  Begin to roll the dough evenly without putting pressure. After 2 to 3 rolls, lift it and move it in clock-wise direction a little. Continue to roll it and then move it in clock-wise direction. If the dough begins to stick to the rolling pin or to the kitchen counter, sprinkle little flour. (not too much)  
  Single Layer Chapati: Repeat these steps until you make a 7 to 8 inch chapati.  
  Layered Chapati: After rolling the dough to 4 to 5 inches disc, smear melted ghee or a few drops of oil and then sprinkle 2 pinches of flour. Fold it to half, to make a half circle. Smear oil and flour and fold again to make a triangle. (Check the pictures). Sprinkle a bit of flour and roll to a 7 inch chapati.  
  After rolling the chapati, take it to one of your hands & dust the excess flour with the other hand. Transfer to a dry place, away from wind and heat. After rolling 3 to 4 begin to cook.  
  Cook Chapati  
  Heat a tawa/ pan on a medium high heat. It should be hot enough but not smoking.  
  Gently transfer the chapati to the hot tawa and wait until you see a few bubbles. Using a spatula, turn it to the other side. Spread little oil or ghee all over the chapati. Let cook for a minute or 2. (If required regulate the flame to medium. This depends on the kind of stove & pan.)  
  Turn back to the other side. It will ideally begin to puff. Press down with a spatula gently in place where it doesn't puff up. This helps the chapati to cook and puff. Keep rotating it and cook on the edges too.  
  Spread some ghee or oil all over and turn it to the other side. Spread ghee here as well. You will begin to see some smoke from the pan. It is normal. Remove to a plate.  
  Before cooking the next chapati, reduce the heat and wipe your tawa with a thick clean cloth or tissues. Be careful while you do this. To avoid this step, make sure you dust off the excess flour from the chapati after rolling.  
  Stack the hot chapatis on a plate. Once done cooking all of them, fold each to a triangle, while still hot. Transfer to a container & place over a cooling rack. Cover partially so they don't sweat. This keep them soft.  
  Serve chapati with curries, stew, dal or use them to make wraps, rolls etc.


instruction:
  Make Dough  
  Skip if making plain thepla - Rinse methi leaves in lot of water and drain them well. Chop them finely and add to a mixing bowl.  
  Add all the ingredients except oil to the mixing bowl. Begin to mix well all the ingredients to bring out the moisture from methi leaves.  
  Sprinkle water just as needed and knead to a soft non sticky dough. Pour 1 tbsp oil and knead it well. Taste test and add more salt if you want.  
  Keep it covered and rest the dough for 20 mins. Divide the dough to 8 to 9 portions. Make balls and keep covered.  
  How to make Thepla  
  Lightly dust flour over the rolling area. Place a ball over the flour and flatten it slightly. Smear flour on both the sides.  
  Begin to roll to a 8 inch thepla of medium thickness. Similarly make about 5 and keep them aside on the platform. If you want you can cut them with a 8 inch lid.  
  Heat a pan or tawa on a medium high heat until hot enough. Transfer a thepla to the tawa.  
  Cook on a medium heat until half cooked on the bottom, then turn it and cook until golden spots appear on both the sides.  
  In between press down the thepla with a spatula for even cooking.  
  Drizzle about half tsp oil or more on each. Stack them on a cloth or kitchen tissue to keep them soft.  
  Serve methi thepla with curd, pickle or aam ka chunda.


# django_session

session_key: zlwv194dslku0qgeofe620e7yr1l1pne
expire_date: 2024-09-02 20:52:12.458624
session_data:
  .eJxVjMEOwiAQBf-FsyHAsqXt0bvfQGABixowpU00xn_XJj3o9c28eTHr1mWya4uzzYGNTLLD7-YdXWPZQLi4cq6calnm7Pmm8J02fqoh3o67-xeYXJu-b9IKSQQylKADL3pA8tR541KU2gyoIWlA5X3SBlXqMQajBcpBDuQUbtEWW8u12Pi45_nJRpAInRDi_QFI0UBB:1qcu4q:RQoJAw9PNjDaHJKn2E2Z4WWZ7ESH2cpvxXVKX2sFmPw


session_key: uqgqvpdgsh0e7i8dwtx6rmy4ezndaecw
expire_date: 2024-09-02 21:18:35.789487
session_data:
  .eJxVjMEOwiAQBf-FsyHAsqXt0bvfQGABixowpU00xn_XJj3o9c28eTHr1mWya4uzzYGNTLLD7-YdXWPZQLi4cq6calnm7Pmm8J02fqoh3o67-xeYXJu-b9IKSQQylKADL3pA8tR541KU2gyoIWlA5X3SBlXqMQajBcpBDuQUbtEWW8u12Pi45_nJRpAInRDi_QFI0UBB:1qcuUN:edJQNQzZeAEZLnIJzZRBLAeF0ZFfXwSNH4JFmKP6WHY


session_key: 5wehbrfh7es6eaab0he6thkcxxyubanc
expire_date: 2024-09-10 18:30:05.422309
session_data:
  .eJxVjMEOwiAQBf-FsyHAsqXt0bvfQGABixowpU00xn_XJj3o9c28eTHr1mWya4uzzYGNTLLD7-YdXWPZQLi4cq6calnm7Pmm8J02fqoh3o67-xeYXJu-b9IKSQQylKADL3pA8tR541KU2gyoIWlA5X3SBlXqMQajBcpBDuQUbtEWW8u12Pi45_nJRpAInRDi_QFI0UBB:1qflfh:lX76BcGEldi9zyjUC244ciXWjv9Uhv2wnCyGB1MZhms


session_key: h0421gng0osyrt712xq6jqluhe010p1v
expire_date: 2024-10-13 21:58:29.870083
session_data:
  .eJxVjMEOwiAQBf-FsyHAsqXt0bvfQGABixowpU00xn_XJj3o9c28eTHr1mWya4uzzYGNTLLD7-YdXWPZQLi4cq6calnm7Pmm8J02fqoh3o67-xeYXJu-b9IKSQQylKADL3pA8tR541KU2gyoIWlA5X3SBlXqMQajBcpBDuQUbtEWW8u12Pi45_nJRpAInRDi_QFI0UBB:1qrmeT:bK8egOySXj-66-xs2uh3xIvyroaLhlsaraMUzph2V5E


