Rajma

200 gram rajma, soaked overnight

4 tbsp oil
2-4 bay leaves
3 black cardamoms
90 gram fried, sliced onion, or 8 grated onions
3 tbsp ginger-garlic paste
450 gram tomato paste, or 6 large tomatoes
2 hot green chillies, slit

2 tsp coriander powder
1 tsp chilli powder, or according to taste
1/2 tsp turmeric
1/2 tsp roasted cumin powder
1 tsp garam masala, divided
4 tsp rajma masala
2 1/2 tsp salt, or according to taste

1/2 tsp kasuri methi
1/4 cup fresh coriander, chopped

Pressure cook rajma soaked in water for at least 30 minutes after the first whistle.

In the meantime, in a saucepan heat the oil and add the bayleaves and black cardamom to it. Allow for it to leave off aroma. Add the grated onion and cook till golden.
Add the ginger-garlic paste and cook till the raw smell goes away. About 2-3 minutes on high flame.
Add the puréed tomato, the green chillies, and the dry ingredients except for kasuri methi and half the garam masala.

Add the cooked rajma and mash a portion of it with a slotted spoon and cover and cook for 15 mins. Lower the heat
Once the gravy thickens add the rest of the dry ingredients and stir well. Adjust the salt and hotness.
Add the coriander and turn off the flame.

Serve with rice.

Besan Dhokla

1 cup Besan
1/2 cup curd
1 green chili (finely chopped)
1/2 tsp turmeric
1/4 tsp salt
2″ inch ginger, finely grated
1 ENO Fruit Salt
1 tbsp oil
1/2 cup water

For seasoning
1/2 tbsp oil
2 tsp mustard seeds
1/2 tsp salt
4 green chilies, sliced into two, vertically
1/2 cup coriander leaves, chopped
1 tsp sugar
20 curry leaves
1 1/2 cup water


Add the flour, curd and 1/2 cup water to a bowl. Whisk to remove lumps.
Thoroughly grease a bowl that fits into your pressure cooker.
Add rest of the ingredients and mix well and immediately pour into the greased pan.
Add water into the cooker to steam dhokla.
Fill about 40% of the pressure cooker with water.
Place the bowl on top of the small trivet and cover the lid of the pressure cooker (do not put the whistle.)
Keep the stove on high flame and steam for 25 minute.
In the meantime, heat oil in a pan. After about 30 seconds, add the mustard seeds. Allow to crackle. Add the other dry ingredients. Add the water and bring to a roaring boil. Let boil/simmer for 3 minutes.



25 minutes on, the dhokla should be ready. Switch the stove off and open the lid.
Take out the dhokla and slice into pieces. Pour the tempered water evenly on all pieces. Allow to seep into the dhokla.

Serve slightly cold.

Palak paneer pie

The Recipe

Dough
2.5 Cups Flour
1 tsp Salt
4 tbsp Butter
8 tbsp grated Cheese

Make dough with ice cold water and put it in the fridge in a poly bag. If you like your crust crisp, refrigerate all the ingredients beforehand. Even the bowl, if you like. If its not too pliable, you may add a bit of water or butter, a little at a time.

Filling
2 Onions, chopped
2 Cups Spinach
1 Cup Peas, cooked
2.5 Cup grated Paneer
4 Green Chillies
Coriander, optional
Salt, Amchoor and Garam Masala according to your taste
0.5 Cup Pomegranate (Optional)

Just mix all these ingredients, and set aside. Divide the dough into two unequal portions. Use the larger one for the base and roll out according to your pie dish size and fit it in. Evenly spread the filling, and top with the rest of the dough. If you're making a flat topped pie, make steam vents with a fork. Bake at 180C until the crust turns light brown.

Why not to pursue a PhD

pays less
for every 100,000/16,ooo
16% of new PhDs get a position in academia
value-added by MA and PhD is the same as average earning potential.
might even diminish
unexplained delay of months of review of thesis
no advance placement program

Noodles

Lesan hara mircha chopped
Black pepper
Salt
Veggies (corn, capsicum, red and yellow peppers, French beans, cabbage, carrot, onions, tomatoes)
Soya sauce
Vinegar
Italian seasoning
Worcestershire sauce
Hoisin sauce

Kadhai Paneer

125 gms paneer/cottage cheese, cubed
3 medium tomatoes/tamatar,
1 green chili/hari mirch, chopped
3 garlic cloves/lahsun,chopped 
3/4 inch ginger/adrak, half crushed and half julienned
1 capsicum/shimla mirch, julienned (optional)
5-6 kashmiri red chilies or 1/2 tbsp, adjusted to taste
coriander seeds/dhania, roasted to 1 to 1.5 tsp crushed
¼ tsp kasuri methi/dry fenugreek leaves
¼ tsp garam masala powder
¼ cup chopped coriander/cilantro leaves/dhania
1 tbsp salt or black salt

INSTRUCTIONS

Heat a tbsp oil in a kadhai, add the crushed ginger and garlic, saute these till it leaves off aroma. On medium heat, add the chopped tomatoes, cooking the tomatoes till they become soft.
Pound the coriander seeds and red chilies to a roughly. After a while, add the spice powder to the tomatoes.
Cook till the whole mixture become like a paste and oil starts to gather at the sides.
Now add chopped green chilies, salt and garam masala powder. Mix these well.
Add the paneer and turn the heat to lowest. Cover and cook for 15-20 minutes.
Add kasuri methi, ginger and capsicum julienne and coriander leaves.

Serve with rotis or rice.

Tehdi

Oil
Zeera
Adrak
Lesan
hara dhanya
mircha
tarkari
haldi
bhuna pisa zeera
pisa dhanya
pisa
aalu
gajar
beans
matar
rice
hara mircha


Heat oil, add long, badi elaichi, Kali Mirch
 Once the masalas have popped, add zeera and then a small pyaz sliced and hara mircha
 Stir fry for a bit, maybe till the pyaz start turning
 Add the aalu and gajar, stir.

 Then adrak-lehsan (1tsp together) and few hara mirche, OR hara mirxha lehsan, you can skip adrak if you like
 Stir fry, then add the chawal and water and cooker on high heat till it starts boiling, then add the namak and matar, stir cover and cook for 15mins on low aanch.

Paneer tikka masala

For Paneer tikka

• 2 tbsp curd, whisked
• 250 gm paneer, cubed
• 2 medium capsicums, quartered into cubes
• 1/2 cup onion cubes
• 1 1/2 tsp coriander powder
• 1/4 tsp haldi
• 1/2 tsp garam masala
• 1 tsp ged chilli powder
• 1/2 tsp zeera powder

For gravy

• 4 tbsp fried onions
•  4-5 medium tomatoes, pureed
• 1/4 cup fresh cream
• 4 cloves of garlic, chopped
• 2" piece of Ginger
• 1 tsp garam masala
• 1 tsp red chilli powder
• 1 1/2 tsp dhania powder
• 1/2 tsp zeera powder
• 1 tsp kasoori methi

Method

• Take yogurt in a mixing bowl.
• To that add chilli powder, garam masala, turmeric powder, coriander powder, cumin powder and salt to taste.
• And mix very well.
• Add paneer cubes, capsicum, onion and mix very well.
• Cover and refrigerate for 1 hour.
• After 1 hour, separate the paneer from the capsicum and onions and put the paneer in a pressure cook, along with 3 tbsp water. Turn the flame on very low, preparing the gravy in the meantime. Cook for half an hour, or till the cooker is extremely hot. Switch the flame off and don't open the cooker. Wait for it to cool down.

For gravy

• Heat pan on medium heat. Add a tsp of oil, coriander powder, garam masala, cumin powder.
• Add the pureed tomato, and the left over curd batter from the tikka and let cook.
• Add the fried onions and mix. Turn the heat to low and cook for 10 minutes, or till the fried onions blend into the gravy.
• Add red chilli powder, mix and cook until oil separates from masala.
• Then add water, mix well. Cover and cook for another 5 minutes.
• Once it looks like a gravy and is thick, add kasoori methi and salt to taste.
• Add cream, mix, and switch off the flame.

Once the cooker has released its pressure, open it and fry the paneer pieces, one by one, over flame from the stove, 20 seconds each. turning it. Once the pieces are golden, toss them into the gravy. Repeat with the capsicum and onion till they have a charred appearance, making sure you don't cook them too much. 

• When all are similarly goldened over the flame, mix in with the gravy and add 2 tbsp oil from the oil you fried onions in.

Serve hot with flavored rice or sheermal.

Kalonji aalu

Take aloo cut  wash let drain heat oil add methi ,kaloanji let splutter add aloo stir when alo is coated add adrak lehsan haldi motamircha namak

Paneer lababdar

• 180 grams ripe tomatoes,
• 2 tbsp ground cashew
• ½ inch ginger/adrak, chopped
• 4 garlic/lesan pods, chopped
• 1/4 cup water
• 1 green cardamom/chotti elachi
• 2 cloves/laung
• 1 bay leaf

remaining ingredients:

• 200 grams paneer/cottage cheese
• 3 tbsp fried onions
• 1 or 2 green chilies, slit
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp red chili powder, or more, depending on how hot it is
• ¼ tsp garam masala powder
• ¼ cup cream, optional
• 1 tsp kasuri methi/dry fenugreek leaves, crushed
• 1 tbsp butter to be added later (optional)
•  ½ tsp sugar
• 1/2 water
• 1 tsp salt
• 3 tbsp grated cheddar cheese

for garnish:

• 1 tbsp chopped coriander leaves
• ½ inch ginger, finely chopped

INSTRUCTIONS

preparing tomato-cashew-spices paste:

1. Take a tbsp of oil in a pan and fry the laung, elaichi and bay leaf on low heat. Once it gives off aroma, grind it to a fine powder. Add the tomatoes and adrak lesan to the mixer and grind to a paste. 
2. Add to the pan, cover and simmer for 10 minutes over medium flame.
3. Add the green chili and all powdered masala, except for kasuri methi and garam masala. Cover and cook.
4. Add the fried onions, cashew, and cubed paneer. Cover and cook over the lowest flame.
5. Once the paneer has softened, add the salt, kasuri methi and garam masala. Cover and cook for 5 minutes.
6. Now add the cream, butter and cheddar cheese. Stir well and garnish.

Serve either with plain rotis or tandoori rotis, or zeera rice or pea pulao.

Sookhi matar

Soak the matar then add kadwa tel kuchchi pyaz ,tamatar adrAk lehsean haldi mirch namek and more water than for chana

Parwal

Mangrele ka baghar then the usual adrak lehsan haldi mota mircha pyaaz namak

Paneer Tikka Masala

Ingredients:
For making Paneer Tikka

    2 tbsp Yogurt
    250 gm Paneer
    1/2 cup Green Pepper cubes
    1/2 cup Onion cubes
    1 1/2 tsp Coriander powder
    1/4 tsp Turmeric powder
    1/2 tsp Garam Masala
    1 tsp Red Chilli powder
    1/2 tsp Cumin powder
    1/2 tsp Salt

For Gravy

    1 cup sliced Onion
    1 1/2 cup chopped Tomatoes
    1/4 cup Heavy cream
    4 cloves of Garlic
    3 1/2" piece of Ginger
    1 tsp Garam Masala
    1 tsp Chilli powder
    1 1/2 tsp Coriander powder
    1/2 tsp Cumin powder
    1 tsp Kasoori methi

Method

For making Paneer Tikka

    Take yogurt in a mixing bowl. Add chilli powder, garam masala, turmeric powder, coriander powder, cumin powder.
    Add salt to taste. Mix well.
    Add paneer cubes and mix. Add green pepper, onion and mix very well.
    Cover and refrigerate for 1 hour. Then heat pan on a medium heat.
    Grease pan with oil.
    Add marinated paneer with pepper and onion in frying pan. Fry until it gets golden color.

For gravy

    Heat pan on a medium heat with a tsp of oil.
    Add sliced onion with ginger and garlic in to oil.
    Mix and roast till onion gets deep golden color.
    After onions are done, remove them from heat and allow it to cool down.
    Now put tomatoes in to mixie.
    Add coriander powder, garam masala, cumin powder.
    Add the roasted onion.
   Blend everything well to a paste.
    Now heat oil in a pan.
    Once oil is hot pour in ground masala puree.
    Mix, cover leaving slight opening on the side of pan.
    And cook partially covered for 5 mts.
    After 5 mts, open cover, add red chilli powder, mix and cook until oil separates from masala.
    Then add water, mix well.
    Add kasoori methi and salt to taste.
    Add cream, mix and cook for another 3 to 4mts.
    Once paneer tikka is fried, add that directly in to the gravy.
    Serve hot with Naan.

Vegan Mayonnaise

Homemade Vegan Mayonnaise

Makes about 3/4-1 Cup

Ingredients:

1 Tablespoon apple cider vinegar1/2 teaspoon ground mustard1/2 teaspoon salt3 Tablespoons liquid from a can of chickpeas (at room temperature)3/4-1 Cup neutral tasting oil- I used grapeseed

 

Directions:

Using an immersion blender, in a small bowl (I actually did this in a small measuring cup like in the picture above, but a small bowl will allow you to mix it better once it starts to thicken up), combine the vinegar, ground mustard, salt, and chickpea liquid and mix for just a second so it’s all combined. With the immersion blender running, slowly drizzle in the oil 1/4 cup at a time. The mixture will start to become very thick and you will need to move the immersion blender around to get it all combined. Once the mixture is nice and thick (i.e. it doesn’t run/pour off the immersion blender when lifted out of the mixture), stop adding the oil. Try not to happy dance so much that you injure yourself. Not that I know from experience. Transfer the mayo to a jar and store in the fridge. The mayo will thicken up upon refrigeration. Use in place of mayonnaise in any recipe.

Aalu capsicum

Zeere ka baghaar
Thodi si pyaaz
Halka ka bhoono
Then add aalu
Once coated with tel
Add adrak lehsan
: Haldi, lal mircha namak
Once aalu has galoed add tamatar
Then add capsicum at the end

kala chana

tel
hara mircha
kacchi pyaz
adrak
lesan
chana
dhanya powder
haldi
lal mircha
namak
kadwa tel

Tinde ki tarkari

tel, rai, tamatar, red chilli powder, haldi, namak, adrak lesan

Chane ki daal

adrak lesan, long, kali mirich, badi elaichi, darchini, bhuni pyaaz, haldi, namak, kuta lal mircha

garam masala

Dal heat oil add garam masala( badi ilaichi,long kalimirich dar chini a little onion sliced add dal then adrak lehsan haldi kutta lalmirch namak lauki close cooker let seeti come lower heat cook for further 20 mins

Chole Kulche Recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the matar/white peas curry:

• 1 and ½ cups dried white peas/safed matar
• 3 to 4 cups water for pressure cooking the dried white peas.
• ½ tsp cumin seeds/jeera
• 1 tsp chaat masala
• ½ tsp roasted cumin powder/bhuna jeera powder
• ½ tsp dry mango powder/amchur powder
• ¼ tsp red chili powder/lal mirch powder
• ¼ tsp garam masala powder

jaljeera chutney:

• ¾ cup fresh mint leaves, loosely packed
• 1 tsp cumin seeds/jeera
• 1 tsp fennel seeds/saunf
• seeds removed from 1 black cardamom - discard the outer cover
• 1 dry red chili, deseeded (optional)
• a pinch of asafoetida/hing
• 1 tsp black salt/kala namak
• 5-6 black pepper
• ½ tsp dry mango powder/amchur powder
• 1 tbsp seedless tamarind
• ¼ or ⅓ cup water for grinding

for toppings & garnish:

• 1 small onion, finely chopped
• 1 medium sized tomato, finely chopped
• 1 green chili, slit or chopped
• ½ inch ginger, julienned or finely chopped
• 1 lemon, quartered
• some coriander leaves (optional)

for the kulcha

• please refer to the kulcha recipe here.
• or aloo kulcha recipe

INSTRUCTIONS

cooking the peas:

1. soak the matar or dried white peas overnight or for 7-8 hours.
2. drain and then pressure cook with 3 to 4 cups of water till the matar are completely cooked.
3. if there is extra water and the mixture is thin, then simmer till the matar get a medium consistency.
4. mash the matar slightly with a wooden spoon.
5. the soaked matar can also be cooked in a pan, but they will take a lot of time.

preparing jaljeera chutney:

1. grind all the ingredients listed under jaljeera chutney with ¼ or ⅓ cup water to a smooth paste. keep aside.

preparing jaljeera chutney:

1. in a pan, heat oil.
2. on a low flame, first brown the cumin seeds.
3. remove the pan from fire.
4. then add the dry spice powders one by one - chaat masala, roasted cumin powder, amchur powder, red chili powder, garam masala powder.
5. stir and immediately pour this mixture into the cooked matar/peas or add the cooked matar to this mixture.
6. switch on the fire and heat through the matar for 3-4 mins.
7. now add the prepared jaljeera chutney and stir.
8. if the matar mixture looks dry, add some water.
9. cook the matar or peas curry till all the flavors are mingled, for about 2-3 minutes.
10. check the seasoning and add more black salt if required.
11. you can make this and keep it aside till you prepare the kulchas.
12. when serving reheat the matar.
13. serve matar kulcha in bowls or plates. top with onions, tomato, ginger and chilies. squeeze some lemon juice on top and mix lightly.
14. garnish with coriander leaves and serve with matar kulchas.

Paneer Puri - makes 6

Ingredients

Wheat Flour - 350 gms.
Paneer - 400 gms.
Green Chilli - 4, chopped
Ginger - 1 1/2 inch, grated
Coriander leaves  -  chopped, 1/2 cup
Coriander Powder - 2 tsp
Red Chili Powder - 1/2 tea spoon
Khatai/amchur - 2 tsp
Salt - 1 1/2 tsp and 1sp for dough
Oil or Ghee 2 tbsp for dough + 4 tbsp for cooking

Method

Mix the flour, salt, oil and knead it with in roughly 2 cups of water, or however firm preferable.
In a separate bowl grate/mash the paneer and add green chilli, ginger, amchur, coriander leaves, red chilli powder, coriander powder, salt in to it and mix them well. The paneer mixture is ready.
Take a small palm-sized portion of the dough and make a ball from it. Dust it with dry flour and roll it into 3 inch disc. Put 2 tbsp or more paneer mixture on the disc, spread it evenly on the disc and gather the disc from the edges. Dredge in flour, roll it out to 5-6 inches round.
Heat a pan and put the parantha on it. Once it changes color, flip it over. On medium heat, evenly drop ghee on both sides. Cook till golden spots appear on both sides.
Serve with Indian white butter or plain whisked curd.

Gulab Jamun

for the balls:
250 grams khoya/mawa
50 grams powdered sugar
200-220 grams maida
1/2 tsp baking powder
2 ground cardamom/elaichi
oil for frying

for the syrup:
250 gms sugar
1 cup water
1 tbsp rose water
a few strands of zaafran/saffron/kesar

Method:
Grind all the ingredients. Form small balls and set aside.
For the sugar syrup, heat the sugar solution till the syrup reaches a single thread consistency. Turn the heat to low.
On medium heat, fry the balls till evenly golden and add to the sugar syrup on low heat, simmer the balls till soft. Turn the heat off lest the gulab jamuns break

Makes 20-25.

Vegetable Pulao

250 grams basmati rice 2/5 kg
250 grams onion, sliced and goldened in ample oil, strained 400 gram
2 dessert spoons oil, or a preferable amount 3 spoons
1 tsp salt 2.5 tsp
4 cloves 6
4 green cardamoms, elaichi 6
1/2 inch cinnamon, darchini 4/5"
12.5-20 grams green chillies, depending on hotness and taste 20-25 grams
1 tbsp poppyseeds, roasted on low heat 

12.5 grams ginger 20 gram
12.5 grams garlic 20 gram
250 grams peas, pressure cooked 200 grams
125 grams cabbage, sliced, pressure cooked (optional) 200 grams
125 grams beans, cut and pressure cooked 200
125 grams red carrot, grated 200
125 grams capsicum, chopped 200

 Wash the rice and soak it in ample water.
Fry the cloves, green cardamoms, cinnamon, green chillies. In a mixer, grind the roasted poppy seeds. Add the fried masale and grind. Add half of the goldened onions, grind to a fine paste.
 Put the rice on flame with 1/4 tsp of salt, with roughly enough water to soak the water and an inch more (if you're cooking it in a pressure cooker), a whistle and 4-5 minutes more.
Add the salt and the other half of onion to a pan. Add the chopped capsicum and cook on high heat. Add the ground masala and the rest of the vegetables. Mix well. Serve with rice.

Palak Paneer pie

Dough
2.5 Cups Flour
1 tsp Salt
4 tbsp Butter
8 tbsp grated Cheese

Make dough with ice cold water and put it in the fridge in a poly bag. If you like your crust crisp, refrigerate all the ingredients beforehand. Even the bowl, if you like. If its not too pliable, you may add a bit of water or butter, a little at a time.

Filling
2 Onions, chopped
2 Cups Spinach
1 Cup Peas, cooked
2.5 Cup grated Paneer
4 Green Chillies
Coriander, optional
Salt, Amchoor and Garam Masala according to your taste
0.5 Cup Pomegranate (Optional)

Just mix all these ingredients, and set aside. Divide the dough into two unequal portions. Use the larger one for the base and roll out according to your pie dish size and fit it in. Evenly spread the filling, and top with the rest of the dough. If you're making a flat topped pie, make steam vents with a fork. Bake at 180C until the crust turns light brown.

Poha

1 cup Poha, roughly
1 tbsp coconut oil/asli ghee/ regular oil
1 tsp urad daal
1/2 tsp haldi powder
1 tsp mustard, rai
2 tbsp peanuts, whole or crushed
1/2 tsp sugar
1/2 tsp salt
1/2 medium sized onion, chopped
50 grams beans, cut and pressure cooked
1/2 small capsicum, chopped and pressure cooked (optional)
1 small carrot, grated
half a lemon
2 tbsp fresh coriander
1/2 tsp grated ginger


Heat oil in a pan, add the mustard, urad daal and peanuts, keep on low heat till the mustard crackles. Add the haldi, sugar and salt. Keep the Poha in a sieve and run cold water over it, add it to the pan. Mix till the poha is evenly coated in haldi. Add the onion and turn the heat to medium. Add the rest of the vegetables and ginger and coriander. Add a dash of lemon. Serve with Indian tea.