thebookworm

Two and a half tomatoes and 4 potatoes Boil potatoes for 1 seeti Heat fresh oil / ghee Put jeerA Half finely chopped tomatoes with dry spices Fry till it leaves oil Then Add raw tomatoes, boiled potatoes and salt and water and cook with lid on.

Notes Replace heavy cream and milk with whole milk. Add Thandai mix and reduce sugar accordingly. Ingredients: 4 cup milk 3/4 cup heavy cream 3/4 cup sugar 2 teaspoons corn starch 1/2 teaspoon agar-agar (sea weed works as a vegetarian gelatin) 1/4 teaspoon cardamoms crushed Method In a heavy bottom pan over medium high heat boil the milk, heavy cream, and sugar together. After milk comes to boil lower the heat to medium and let it boil for about 35 minutes, stir the milk occasionally and clean the sides preventing milk not to make a ring on sides. Because of cream, milk does not burn in bottom of the pan. In a small bowl mix corn starch, agar-agar, and cardamom with 2 spoons of water really well making sure there are no lumps, Add to the boiling milk mix it well, boil for about 3 minutes. Turn off the heat and mix the milk for about a minute. Let it cool and pour into the molds, use Kulfi molds, Popsicle molds or small cups. I am using 3 oz plastic cups. Fr...

use 1.5 to 2 onions  grind with dry masalas to a very smooth paste heat a pan  pour out the ground paste and cook it on low heat after some time when most of the water of the onions has evaporated add the oil and brown the masala on low heat till it is a nice rich color  cool n freeze to use for matar paneer, matar aaloo egg curry etc heat oil  tempere with either jeera or badi elaichin bay leaf add a liil bit of tomato puree dissolved in water  bhuno it add the boiled  matar and softyened paneer coubes with the above vmasala and stir  add water for gravy salt n a littlle bit of sugar and finally garam masaala

Ingredients: 2 1/4 cups All Purpose flour (plain flour or maida) 1/4  cup sooji (semolina flour) 1 teaspoon salt (use as needed)  1/2 to 1 teaspoon ajwain 3 tablespoons oil 1/2 to 3/4 cup lukewarm water (use as needed) Oil to fry Method Mix all the ingredients except the water. Add the water little at a time, kneading into a firm dough. Cover the dough and set aside for 15 minutes or more. Divide the dough into about 40 equal parts. Take each part of the dough and make a flat ball shape. Roll them into 2 inch circles. Prick each mathri with a fork in 5 to 6 places,  so the mathris do not puff when frying . Heat the oil in a frying pan on medium heat. The frying pan should have atleast 1 1/2 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly . Fry a few matris at a time. Make sure to place just enough mathris to cover the frying oil. Fry the mathris unt...

Set 1 Set 2 Instructions For two onions use 6 red round tomatoes To make masala to store: Fry onions till pink but not red or caramelized or brown on a slow flame! Add tomates, ginger, garlic and chilli powder  Cook it until you see the color and oil rises to the top. Blend to fine paste. For using Masala:  Butter Paneer Put paneer in boiling hot water and soak it for 20 minutes. Heat oil Add cardamoms, cloves Add Masala, paneer and water, salt and sugar to taste. Simmer till well blended. Finally add cream and add a good pinch of kasoori methi. Butter Chicken Use same curry as butter paneer and add tandoori chicken.

Ingredients For the deep frying 700 ml sunflower oil, to deep fry 600 g florets of cauliflower 150 g stalk and leaves of cauliflower, chopped 450 g potatoes, peeled and roughly chopped For the aloo gobi 2 tbsp olive or sunflower oil 1 medium onion, finely chopped ½ tsp cumin seeds 1 tsp garlic, finely grated or crushed 1 tbsp fresh ginger, peeled and finely grated 1 medium tomato, finely chopped 3 hot green chillies, finely chopped 1 tsp dried fenugreek leaves ¼ tsp turmeric 2 tbsp coriander leaves, finely chopped     Method 1. For the deep frying: Pour the oil into a karhai or wok and set it over a medium-high heat. Wait for it to get very hot. 2. Fry the cauliflower florets in two batches, for about 2 minutes per batch, or until light brown all over. Remove and drain on kitchen paper. Ensure the oil has time to reheat between batches. 3. Now carefully add the potato to the o...

⁠⁠⁠15 oz full fat ricotta cheese 1 cup sugar 1 stick butter 2 cups milk powder Melt butter Cook ricotta till water evaporates Add milk and sugar and cook stirring till it is desired consistency Pour and set in a greased with ghee plate for a few hours