First some basics.
This is semi-trivial, but it is not always easy to avoid the shells breaking too early.
Place eggs in a pan and cover them with cool water (up to 1 inch over if possible)
Cover the pan and bring water to a rolling boil over high heat
Once water is boiling, boil on medium heat for 7 minutes more (for hard boiled eggs)
This is not a recipe per se, but a guideline for times appropriate for vegetables when boiling or steaming (by which I mean either actual steaming in a steamer, which I have never actually done yet, or cooking something in oil on low heat).
Potato - 15 mins
Onion - 15 mins
Broccoli - 5 mins
Carrots - 5 mins
Capsicum - 5 mins
Start with cooked rice that is non-sticky. Preferably long-grained (e.g., basmati), add a little oil while cooking, and drain the starch. Don’t overcook.
Heat olive / sesame oil on high flame.
Add the following, keeping flame high, and basically stirring continuously:
chopped garlic (20–30 seconds)
optional: mace and star anise
chopped vegetables, e.g., carrot, peas, beans, capsicum (2 minutes)
2 eggs whisked (scramble and mix with vegetables)
vinegar, salt, optionally soya sauce, etc.
cooked rice
pepper powder
Mix well, but not for too long (~2 minutes), as otherwise rice will become dry.
This is not exactly traditional, and may seem overcooked to some, but works well with the pasta we get.
Boil water (in final non-stick cooking pot), adding salt
Add pasta, boil for 10 minutes
Add carrots diced into small pieces - 2 mins
Add cut broccoli florets - 4 mins
Drain water, but keep a little in
Add olive oil, pasta sauce
Optional: add other pre-cooked inredients (minced meat, mushroom, etc.)
Stir for a few more minutes, adding water if necessary
Optional: add vinegar, barbecue sauce, oregano flakes
Use a non-stick pan with a tight lid
1 cup rice - rinse well - put in pan and add slightly less than 2 cups water
Bring to a boil, and then immediately put on simmer and close lid tightly
Set timer to 35 minutes. DO NOT open lid in between.
When done, open the lid to check (should have steam holes). If done, remove excess water if present, otherwise, cook longer.
Turn off heat, but keep rice covered for 10 more minutes to steam
Source: genius kitchen
Step 1: prepare boiled chicken and broth
Marinate around 0.5 kg chicken with ginger garlic paste and salt
Fry for 2 minutes, add water, bring to boil, then simmer for around 45 minutes
Separate chicken from broth and slice into smaller pieces
Step 2: prepare stew
Heat oil 1/4 cup
Add diced onions 1 cup and saute for 2 minutes
Fry for a minute, then add chicken broth
Heat oil in pressure cooker
Cook for ~5 mins
Add mutton and stir fry till all sides slightly fried
Cook for ~10 mins
Pressure cook on low heat for one hour
Let cool, take off lid, add diced potatoes and optionally ground pepper
Cook on low heat for 20 mins
Mix the following in a bowl and make a paste with warm water:
Heat oil and add mix to it. Saute.
Add paneer, and optionally tomato puree. Cook until done.
For approx 250g chicken keema
Finely chop 4 onions
Optionally chop 2 potatoes into small cubes
Heat oil and stir fry onion with ginger garlic paste (~5mins)
Add keema and mix. Ensure minimal clumping.
Add potatoes if desired
After cooking for approximately 5mins, add water to cover, bring to boil
Simmer covered on low heat for 15 mins
Add garam masala 1/2 tsp, vinegar 1 tbsp
Cut spinach. Rinse well and boil for five minutes.
Heat oil
Add onion and cook for a while
Add the following and continue cooking
Add spinach. Cook, stirring occasionally, till dryish and done.
Ingredients
3 cups boiled chana
ginger garlic paste
1 medium onion chopped
0.5 tsp salt
garam masala 1.5 tsp
ground coriander 1.5 tsp
cumin powder 0.75 tsp
turmeric powder 0.5 tsp
tomato puree (half packet?)
Can experiment with chhole masala instead of the individual spices.
Heat oil, add
onion + salt (5 mins)
ginger garlic paste (0.5 – 1 mins)
masalas (1 min)
tomato puree
Raise heat to medium heat and add chana. Cook on low for at least 10 mins.
Wash and slice mushrooms. Dry wih a paper towel if possible (before slicing).
Heat oil and/or butter, add mushrooms, and cook for a few minutes. If the oil is not hot enough, the mushrooms will water out and steam. 5 minutes should be enough, stirring occasionally.
Add salt and pepper, continue cooking
When almost done, add some milk
Rinse the karela in water
Optional: lightly peel the skin
Slice the karela into thin round pieces.
Heat 2 tbsp oil in a frying pan or kadai.
Add the karela slices and saute on a low or medium flame till the slices become lightly browned. Takes about 8–10 minutes. Stir in between.
Add
stir and saute for 5–6 mins more on a low flame.
add 1 tbsp gram flour/besan and saute for some minutes till the rawness of the besan or gram flour goes away. takes about 4-5 minutes more.
garnish karela sabzi with coriander leaves.
grate carrots
heat oil, add a little kalo jire
add carrots and stir
add salt 1/2 tsp and stir to mix
cook covered on low heat, stirring occasionally, till done (15-20 mins)
olive oil - 1 tbsp - heat in pan
Snacks, desserts, accompaniments.
Lightly boil some chopped potatoes
Take poha, wash thoroughly, and put in colander to dry.
When onions light brown (should not take long), add potatoes, salt, and optionally turmeric. Stir.
Increase heat, add poha, mix well and stir.
Mix the following in mixie
Can improvise
preheat oven to 175 C
mix sugar + oil + eggs + vanilla
add aata + maida + baking powder + cocoa and mix
add milk and mix
bake (till done? ~ 60 mins ?)
The following recipes are distinguished by the setup: they all start with crushed garlic fried in olive oil + butter.
Trim end of green beans (around 300-400 gms)
Put in (already) well-salted boiling water for two minutes, drain, and put in cold water
Put a large skillet on medium heat, and add
1 tbsp olive oil, 3 tbsp butter (until butter melts)
minced garlic (2 cloves) + 1 tsp red chilli flakes (saute for 30 seconds)
Add beans, continue to saute (about 5 minutes)
Add (optional) lemon zest (1 tsp) and season with salt and pepper
Cut broccoli into florets
Put in (already) well-salted boiling water for four to five minutes, drain, and put in cold water
Put a large skillet on medium heat, and add
1 tbsp olive oil, 3 tbsp butter (until butter melts)
minced garlic (2 cloves) + 1 tsp red chilli flakes (saute for 30 seconds)
Add broccoli, stir continuously for about 1 minute
Season with salt and pepper
Variation: Before broccoli, add sliced dry mushrooms and stir-fry for 5 minutes.
The following are “traditional recipes”, in the sense that they are collected from family and friends, and not from the internet.
Source: Aloka Sarkar
মুসুরডাল - soak overnight
grind in mixie – যথাসম্ভব শুকনো, ফেটাতে হবে
Moong Dal - dry roast in pan under medium heat (be careful not to burn). Maybe a little for Masoor Dal as well (doesn’t seem to harm).
Optional: Fresh কাঁচা আম cut through the seed (কুষি), remove the seed (but not the layer around it) boil along with dal. Usually done with musur dal only. Needs sugar in the last step.
Add water and salt and boil till done, try to mash a bit. Keep aside (or start next steps when almost done, a little extra boiling is fine).
Heat 2 tbsp oil, heat, and add (in sequence)
Add boiled dal, mix well, add water and salt as desired, cook (at least 15 minutes if using karela).
Optional: Add 1 tsp kasuri methi and simmer for one minute
Optional: Add chopped coriander leaves at the end
The following recipes are my adaptations of something similar.
Take sooji in a bowl and add enough water to just cover it. Optionally add a little ragi aata (and / or besan?). Cover and leave aside for at least half an hour
Add yoghurt, leave aside for at least half an hour more
Mix in
Cut boneless chicken into small slices. Marinate with yogurt, ginger garlic paste, salt, and garam masala powder. I usually marinate for a few hours.
Put a large skillet on medium heat, and add
Generous amount of olive oil and butter (until butter melts)
minced garlic (at least 2 cloves) - 30 seconds
marinated chicken
Cook covered on low / medium heat, stirring occasionally. The chicken should let out water and steam initially, but the water should dry out in about 30 minutes.
Optionally, add
potato sliced (I prefer a Belgian fries style cut)
Onion thickly sliced
Cook for 10 minutes, then add
Cook for 5 more minutes. Don’t overcook.
Chop / grate onion
Heat oil, and add
Add chicken
Add water if required
At the end, add a cap of vinegar
Preheat oven to 200C.
Mix the following: