Palak

0.7kg with meat,

3inch burner 5lt cooker - 16min M, 20min L

Gobi khagina
Omlet
Palak
Kofte
Tamata palak
Turyn ka salan
Kadu Dalcha
Bagara khana
Khichdi
Fried rice

----------------------------------- Gosh fry ------------------------------------

oil 6 tb (kadai)

adrak lesson 1 tb
haldi ,salt ,lil less mirchi 1 ts
meat 300g

±±±±±±±±±

put oil & meat mixture

full flame 8m
Medium flame 2m
mirchi, haldi, salt 1/2 ts

------------------------------------- Bhendi -------------------------------------

oil 1/2 cup or 8 tb (kadai)

bhendi 300g

Salt mirchi

±±±±±±±±±

oil 2m FF
bhendi 10m
salt 1 ts
MF 1m
mirchi 1/2 ts after removed

-------------------------------------- Rice
--------------------------------------
rice 500g or 1.5map (bagona)
Wash 1min
with water n dish (200g) 3.5 kg
salt 1.5 tb

±±±±±±±±±

put rice and salt

full flame n full cover 17m

done, remove water
full 1min
medium 4m

------------------------------------- Atta
---------------------------------------
2 mug (tawa)
atta 400g
Less than full Glass water (480ml or 2 cups)
salt 1 ts
oil 1 tb
mix 8m, leave 15m

Roti
Half fingers rounds, two finger wide
use dry atta to non stick
Bel na 2m
full flame 1m, or 30s each side

------------------------------------- Kaleji
--------------------------------------
Oil 2.5 map or 5 tb

Kaleji 500g (use bagona to cook)

AL 2 tb MHS 1 ts
Kothmir 2 dandi cut , green chili 4 vertical

±±±±±±±±±

2m oil FF
5m put Kaleji mix & kothmir mix
6m MF
1m FF
2m MF
3m FF > quarter glass water

-------------------------------------- Tips
---------------------------------------

Tips:
Tomato puree
Small onion
Kothmir dandi cut then full horizontal slices
Gosh if hard need 2 cooker seti
after u put, mix with wooden spetula
mixing is problem, mix powder first with liquid
First seti in 7m FF
47 10 set
Pressure cooker works on steam,so need water
Wash bhendi first,then cut extremes, check for worms

--------------------------------- phali salan ----------------------------------

400g Tomato 4 fingers size

800g phali with chani
100g methi
1 kata kothmir
300g gosh

pyaaz (100g 1 finger size) with Hadi (200g)

2 tb adrak lesson
1 ts lil more haldi mirchi salt (very less spicy)
6 tb oil
Adha lota water, (use cooker 5 lit to cook)
10m Full flame
Phali tamato methi left

3m full
300g gosh Tomato
9m close full flame

3m full methi phali kothmir

4m full flame close

---------------------------- green pyaz khagina ---------------------------

Wash green pyaaz and kothmir
Verical cut hari mirchi, horizontal kothmir

Oil 4 tb

300g green pyaaz (kadai)

5 light green chili, 1 kothmir,
1/2 ts salt, 1/4 haldi 1 ts ardrak lesson

3 egg and 1 chutki salt

2m FF oil
3m put pyaaz hari mirchi kothmir SH AL
1m put egg and chutki salt
8m MF and cover
5m egg change side

------------------------------------- Tahari
-------------------------------------

Oil 8 tb

300g onion
Dalchini 3 1 inch, 3 long , 2 chutki shazzera
4 elaichi

300g gosh al 2tb 1 MS, 1/2 H

500g Tomato,

Water 2 full lota

1 kothmir (knife), pudina, karyapak (only leaves)
5 hari mirchi verical cut
2 1/2 ts salt, 1/2 dhakan food color

RICE 600g

42 MF
44 put oil FF
46 put pyaaz & garam masala mix
50 put AL 2 tb gosh MF , 1 mirchi salt, 1/2 haldi, Tomato
52 cover
55 FF
58 cover
01 watre 2 full lota and veg mix 2 1/2 ts salt 1/2 dhakan food color & cover?
06 put rice cover with plate
13 MF
15 cooker cover FF
18 seti open manually Sim
25 off open seti manually

-------------------------------- tamato dal ----------------------------------

200g dal (cooker 5lt)
400g Tomato 4
2 big hari mirchi

Wash dal

Dal hari mirchi 1 1/4 lota water (2 lota)

1/2 ts AL, Tomato
1/2 MH, 1 salt
13 FF cooker cover
22 remove from stove
26 remove siti manually
Hand blender

Full flame 29
1.2 phali zeera 0.75
Karyapak 5 kadi
Until red
31 off put karyapak n kothmir and cover immediately
1 FF off

put water remaining and dal in bagar

--------------------------------- bendi sherwa -----------------------------

400g bhendi
250g pyaaz
500g tomoro
3 hari mirchi long, 1 karyapak 1 kothmir
2 ts AL, 1.25 M 1.5 salt 0.75 H
3 phali oil
1 lota water

Oil pyaaz Hadi AL MHS water

37 FF cooker cover
44 first sithi
49 off
54 FF no cover
55 put Tomato
58 Hari mirch gosh and cover
05 off , manual siti lift
07 FF without cover, put behndi, kothmir,karyapak with dandi
10 MF with plate cover (50g imli, )
13 FF
16 1.25 lota water
22 MF
32 sim
45 off

------------------------------ Tomato chatni -------------------------------

1/2 ts zera 3 tb oil (2 phali total)

600g Tomato
1 kothmir 2 green chili long
1/2 ts AL - 0.75 M - 0.5 salt - 0.3 haldi

-----------------------------------
2m FF oil zera

4m FF tamato puree 1/2 ts AL, 0.75 ts M 0.5 salt

0.3 haldi Green chili kothmir

2m MF 1 purple cup water no cover mix

9m cover FF
12m cover MF
1m FF no cover

----------------------------------- pyaz gosh ---------------------------------

2.5 phali oil

300g pyaaz c
300g gosh
2 green chili long, 1 kothmir

07 FF oil cooker
09 put onion
14 2.5ts Al gosh
0.7 Ms 0.5 H
18 sim
0.7 lota water
19 cover cooker FF
31 off
34 FF
39 off
41 put kothmir hari mirchi sim