15 minपोहाIndori poha
Soft flattened rice tempered with rai, haldi and curry leaves, finished with jeeravan and sev.
Uses: Jeeravan, Haldi, Rai
Ingredients and method
Ingredients
- 2 cups thick poha
- 1 onion, chopped
- 1 tsp rai
- ½ tsp haldi
- Curry leaves, green chilli
- 1 tsp sugar, salt, lemon
- Jeeravan and sev to finish
Method
- Rinse poha, drain and rest 5 min with sugar, salt and haldi.
- Heat oil, crackle rai, add curry leaves, chilli and onion.
- Fold in poha, cover and steam 3 min on low.
- Finish with lemon, a big pinch of jeeravan and sev.
Dal tadka
Toor dal cooked soft, then a smoking tadka of ghee, jeera, hing and Kashmiri mirch on top.
Uses: Jeera, Hing, Kashmiri mirch
Ingredients and method
Ingredients
- 1 cup toor dal
- ½ tsp haldi
- 2 tbsp ghee
- 1 tsp jeera
- Pinch of hing
- 4 garlic cloves
- 1 tsp Kashmiri mirch
Method
- Pressure-cook dal with haldi and salt for 3 whistles; whisk smooth.
- Heat ghee, add jeera and hing, then garlic till golden.
- Take off heat, add Kashmiri mirch and pour over the dal.
Pindi chhole
Dark, tangy chickpeas simmered with chhole masala and finished with garam masala.
Uses: Chhole masala, Garam masala, Dhaniya
Ingredients and method
Ingredients
- 2 cups soaked kabuli chana
- 2 onions, 2 tomatoes, pureed
- 1 tbsp ginger-garlic
- 2 tbsp chhole masala
- 1 tsp dhaniya powder
- ½ tsp garam masala
Method
- Pressure-cook chana with a tea bag for colour.
- Cook onion, ginger-garlic and tomato till oil separates.
- Add chhole masala and dhaniya, then chana; simmer 15 min.
- Finish with garam masala and lemon.
Jeera aloo
Boiled potatoes tossed in ghee with whole jeera, haldi and a little dhaniya.
Uses: Jeera, Haldi, Dhaniya
Ingredients and method
Ingredients
- 4 boiled potatoes, cubed
- 1½ tsp whole jeera
- ½ tsp haldi
- 1 tsp dhaniya powder
- ½ tsp lal mirch
- Fresh coriander
Method
- Heat ghee and let the jeera crackle.
- Add haldi, dhaniya and lal mirch, then the potatoes.
- Toss on high heat till edges crisp; add coriander.
Shahi paneer
Paneer in a mild cashew-tomato gravy with Kitchen King and Kashmiri mirch.
Uses: Kitchen King, Kashmiri mirch, Garam masala
Ingredients and method
Ingredients
- 250 g paneer
- 3 tomatoes, 12 cashews, pureed
- 1 onion, pureed
- 1½ tsp Kitchen King
- 1 tsp Kashmiri mirch
- 2 tbsp cream
Method
- Cook onion puree in butter till light golden.
- Add tomato-cashew puree and masalas; cook 8 min.
- Add paneer and cream; simmer 3 min.
Masala chai
Strong tea boiled with milk, sugar and a pinch of chai masala.
Uses: Chai masala
Ingredients and method
Ingredients
- 1 cup water, 1 cup milk
- 2 tsp tea leaves
- 2 tsp sugar
- ¼ tsp chai masala
Method
- Boil water with tea and chai masala for 2 min.
- Add milk and sugar; bring to a rolling boil twice.
- Strain and serve hot.