Adharsh Adharsh

Egg Curry

    • 6 eggs (hard-boiled or jammy, peeled)

    • 1 tbsp oil (I used Indian sesame oil)'

    • 1 tsp mustard seeds

    • ½ tsp fennel seeds

    • 2 sprigs curry leaves

    • 2 large onions (340g), thinly sliced

    • 2 green chilies

    • 1-inch ginger (8g), minced
      5 garlic cloves, minced

    • 2 medium tomatoes (300g), chopped
      ¼ tsp turmeric powder

    • 1 tsp Kashmiri chili powder

    • 1½ tsp coriander powder
      ½ tsp black pepper powder

    • ½ tsp garam masala

    • 1 cup coconut milk

    • ½ cup water
      Salt to taste

    • 2 tbsp chopped cilantro (optional)

  • Step 1: Prep the Eggs

    1. Boil the eggs for 6½ minutes.

    2. Transfer immediately to an ice bath for 2½ minutes.

    3. Peel and set aside.

    Step 2: Build the Base

    1. Heat oil in a heavy-bottomed pan over medium heat.

    2. Add mustard seeds and let them splutter.

    3. Add fennel seeds and curry leaves.

    4. Add sliced onions and green chilies.

    5. Sauté until the onions turn golden.

    6. Add ginger and garlic.

    7. Sauté for 30–40 seconds.

    8. Add chopped tomatoes and salt.

    9. Cook until tomatoes soften and break down completely.

    Step 3: Add the Spices

    1. Add turmeric, Kashmiri chili, coriander, black pepper, and garam masala.

    2. Sauté until the masala deepens in color and oil begins to separate.

    Step 4: Blend and Simmer

    1. Pour in coconut milk and water.

    2. Use an immersion blender to blend the curry to your preferred consistency.

    3. Simmer the curry uncovered until it thickens slightly.

    Step 5: Finish and Serve

    1. Add the peeled eggs near the end.

    2. Let them simmer gently for 2–3 minutes.

    3. Turn off the heat and let the curry rest for 5–10 minutes.

    4. Garnish with cilantro if desired.

    5. Serve hot with your favorite carb.

    • Eggs:
      The main protein. Their richness absorbs the spiced coconut gravy, adding substance and creamy texture.

    • Onion: Forms the base of the curry. Adds sweetness, depth, and natural body when deeply sautéed.

    • Green Chilies: Brings sharp heat and brightness. Balances the richness of the coconut milk.

    • Ginger: Adds warmth and a subtle bite. Supports digestion and enhances aromatic depth.

    • Garlic: Provides savory backbone and deepens flavor. Key to building the base masala.

    • Tomato: Adds acidity and moisture. Breaks down to create a smooth, tangy base for the curry.

    • Mustard Seeds: Used in tempering. Introduces nutty sharpness and a signature flavor in spiced curries.

    • Fennel Seeds: Add subtle sweetness and a light anise flavor that balances spice and heat.

    • Curry Leaves: Add citrusy, earthy aroma and a distinct savory freshness.

    • Turmeric Powder: Provides earthy bitterness, golden color, and an anti-inflammatory element.

    • Kashmiri Chili Powder: Gives vibrant red color and mild heat. Enhances visual appeal without overpowering spice.

    • Coriander Powder: Adds lemony warmth and complexity. Supports both savory and herbal notes in the curry.

    • Black Pepper Powder: Brings gentle heat and a finishing bite that lingers.

    • Garam Masala: Aromatic blend added at the end. Rounds out the dish with warm, complex spice.

    • Coconut Milk: Provides creaminess and sweetness. Softens spice and creates a smooth, rich gravy.

    • Water: Loosens the curry and helps control thickness during the simmering phase.

    • Oil (Indian sesame oil): Used to sauté and temper. Adds nuttiness and richness that ties everything together.

    • Salt: Essential for enhancing every layer of flavor — from onion to coconut milk.

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Adharsh Adharsh

Besan Chilla

  • For the Batter:

    • 1 cup (120g) besan (gram flour)

    • 1 cup (240 ml) water, adjust for consistency

    • 1 small (50g) onion, finely chopped

    • 1-5 green chili, finely chopped (adjust to taste)

    • 11g coriander leaves, finely chopped

    • ⅛ teaspoon turmeric powder

    • ¼ teaspoon red chili powder

    • ¾ teaspoon salt, or to taste

    • Oil for pan frying

  • Step 1: Prepare the Batter

    1. Add besan, water, green chilies, coriander leaves, turmeric powder, red chili powder, and salt to a blender.

    2. Blend into a smooth, lump-free batter with a medium-thick pouring consistency.

    Step 2: Heat the Pan

    1. Place a non-stick or cast iron skillet over medium heat.

    2. Lightly grease the surface with oil and allow it to heat evenly.

    Step 3: Cook the Chilla

    1. Stir the rested batter before using.

    2. Pour a ladleful of batter onto the center of the hot pan and gently spread into a round chilla.

    3. Immediately sprinkle finely chopped onions evenly over the surface.

    4. Drizzle a few drops of oil around the edges.

    5. Cook on medium heat until the base turns golden and the top is set.

    6. Flip the chilla and cook the other side until golden and the onions are slightly browned.

    Step 4: Repeat & Serve

    1. Repeat with the remaining batter, stirring before each use and greasing the pan as needed.

    2. Serve hot with your preferred chutney or side

    • Besan (Gram Flour): Forms the base of the chilla. Provides structure, nuttiness, and a hearty texture.

    • Onion: Adds moisture, sweetness, and a subtle crunch when added during cooking.

    • Green Chilies: Brings heat and sharpness, balancing the richness of the batter.

    • Coriander Leaves: Adds freshness and herbal brightness.

    • Turmeric Powder: Provides earthy undertones and a warm yellow color.

    • Red Chili Powder: Enhances the spice level and adds visual warmth.

    • Salt: Balances all flavors and enhances the savory profile.

    • Water: Hydrates the flour, controls consistency, and activates the binding properties of besan.

    • Oil/Ghee (for cooking): Prevents sticking, adds crispness to the edges, and contributes richness.

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Adharsh Adharsh

Palak Paneer

  • For Spinach Puree:

    • 300g fresh spinach (palak)

    • 1-2 green chilies, chopped

    • 3 cloves (13g) garlic

    • 3 cups water (for blanching)

    • Ice-cold water (for retaining color)

    For the Curry:

    • 1 tablespoons oil or ghee

    • 1 teaspoon cumin seeds

    • 1 dried red chili (optional)

    • 1 medium (100g) onion, finely chopped

    • 4 cloves (17g) garlic, minced

    • 1-inch (8g) ginger, chopped

    • 1 medium (170g) tomato, finely chopped

    • 1/4 teaspoon turmeric powder

    • 1/2 teaspoon red chili powder

    • 1/2 teaspoon coriander powder

    • 1/2 teaspoon garam masala

    • 1 teaspoon kasuri methi (dried fenugreek leaves), crushed

    • 1 teaspoon salt (adjust to taste)

    • 1/2 cup water (adjust as needed)

    • 2 tablespoons fresh cream (optional)

    • 350g paneer, cut into cubes

    • 1 tablespoon oil or ghee (for optional paneer frying)

  • Step 1: Prepare the Spinach Puree

    1. Bring 3 cups of water to a boil and add a pinch of salt.

    2. Add spinach leaves and blanch for 3 minutes until wilted.

    3. Transfer the spinach to ice-cold water immediately to retain its green color.

    4. Blend the spinach with green chilies and garlic into a smooth puree. Set aside.

    Step 2 (Optional): Pan-Fry the Paneer

    1. Heat 1 tablespoon oil or ghee in a pan over medium heat.

    2. Add the paneer cubes and lightly fry until they turn golden brown on all sides.

    3. Remove and place them on a plate lined with paper towels. Set aside.

    Step 3: Prepare the Masala

    1. Heat oil or ghee in a pan over medium heat.

    2. Add cumin seeds and dried red chili. Sauté until fragrant.

    3. Add chopped onions and cook until golden brown.

    4. Stir in minced garlic and ginger and sauté for 30 seconds.

    5. Add chopped tomatoes, turmeric, red chili powder, coriander powder, garam masala and salt. Cook until tomatoes soften.

    Step 4: Combine the Spinach and Paneer

    1. Pour in the spinach puree and mix well.

    2. Add water as needed to adjust consistency. Simmer for 5 minutes, stirring occasionally.

    3. Add kasuri methi, mixing well.

    4. Stir in fresh cream (if using).

    5. Add the paneer cubes (fried or unfried, based on preference) and let them simmer for 2-3 minutes.

    Step 5: Finish & Serve

    1. Serve hot with naan, roti, or jeera rice.

    • Spinach (Palak): Forms the base, giving color, texture, and an earthy flavor.

    • Paneer: Soft and creamy contrast to the spinach base. Pan-frying adds a crispy texture.

    • Onion: Adds sweetness and depth.

    • Tomato: Provides acidity and prevents a flat taste.

    • Garlic: Boosts umami and brings a bold, savory note.

    • Ginger: Adds warmth and complements spinach.

    • Green Chilies: Enhances brightness and heat.

    • Cumin Seeds: Adds earthiness and fragrance.

    • Kasuri Methi: Contributes a mild bitterness and enhances restaurant-style flavor.

    • Garam Masala: Provides warmth and aromatic depth.

    • Turmeric Powder: Adds color and mild earthiness.

    • Red Chili Powder: Gives a gentle spicy kick.

    • Coriander Powder: Adds mild citrusy notes.

    • Oil/Ghee: Helps bloom the spices and adds richness.

    • Fresh Cream: Balances flavors and enhances texture.

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Adharsh Adharsh

Pongal

  • Main Ingredients:

    • 1 cup (200g) Sona Masoori rice

    • ½ cup (100g) Moong Dal (yellow split lentils)

    • 4 cups Water

    • 1 tsp Salt

    Tempering Ingredients:

    • 3 tbsp (42g) Ghee

    • 16g (10 pieces) Split Cashews

    • 1 tsp (8g) Ginger, finely chopped or grated

    • 1 tsp (3g) Black Peppercorns

    • 1 tsp (3g) Cumin Seeds

    • 1 sprig Curry Leaves

    • 1-3 Green Chili, slit (optional)

    • ⅛ tsp Asafoetida (Hing)

    1. Roasting:

      • Dry roast moong dal on low flame until fragrant (about 2-3 minutes). Do not let it brown.

    2. Cooking Rice & Dal:

      • Rinse rice and roasted moong dal together thoroughly.

      • In a pressure cooker, add water, salt, and the rinsed ingredients.

      • Pressure cook for 3-4 whistles until soft and mushy (or 12 minutes on high in an Instant Pot, followed by natural pressure release).

    3. Preparing Tempering:

      • Heat ghee in a small pan.

      • Fry cashews until golden

      • In the same pan, add cumin seeds and let them splutter.

      • Add crushed black pepper, ginger, green chili, curry leaves, and asafoetida.

      • Sauté briefly until aromatic (about 20-30 seconds).

    4. Combining:

      • Pour the tempering over the cooked rice-dal mixture.

      • Stir well to combine and adjust consistency with hot water if needed.

      • Let it sit for 2 minutes to absorb flavors.

    5. Serving:

      • Drizzle with extra ghee before serving.

      • Enjoy hot with coconut chutney or sambar.

    • Sona Masoori Rice: Forms the foundation of the dish, ensuring a creamy, soft texture when cooked. Provides starch for a comforting consistency.

    • Moong Dal: Adds protein and a nutty undertone while giving Pongal its signature smoothness. Aids in digestion and balances the texture.

    • Ghee: The key fat that enriches the dish, providing a luxurious, buttery mouthfeel. Enhances aroma and flavor depth.

    • Black Pepper: Brings warmth and spiciness, complementing the richness of the ghee. Also acts as a digestive aid.

    • Cumin Seeds: Infuses an earthy, aromatic note while balancing the sharpness of black pepper.

    • Cashews: Provide a pleasant crunch and subtle sweetness, creating a contrast to the creamy texture.

    • Ginger: Lends warmth and slight pungency while supporting digestion and overall flavor complexity.

    • Curry Leaves: Imparts an herbal, citrusy fragrance that defines traditional South Indian Pongal.

    • Asafoetida: Adds umami depth, enhances digestibility, and rounds out the flavors of the dish.

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Adharsh Adharsh

Dosa

    • 4 cups (800g) sona masoori rice (or other parboiled rice variants)

    • 1 cup (200g) urad dal (split & husked black gram)

    • ¼ cup (54g) chana dal (adds crispiness and color)

    • 1½ tsp (7g) fenugreek seeds (methi, improves fermentation)

    • 3 tbsp (27g) poha (flattened rice)

    • 2 tsp salt (adjust as needed)

    • Water (as required)

    • Oil or ghee (for cooking)

  • Instructions:

    1. Soaking:

    • Rinse rice and urad dal separately.

    • Soak rice and poha together and urad dal, chana dal, and fenugreek seeds together in enough water.

    • Let soak for 6-8 hours.

    2. Grinding:

    • Drain the soaked ingredients.

    • Grind the urad dal mixture and rice mixture separately. If needed, split into batches.

    • Grind until smooth—typically 1 minute on high power in a blender, adding water as needed.

    • Combine both batters in a large bowl and mix thoroughly.

    3. Fermentation:

    • Cover and let the batter ferment in a warm place for 8-12 hours (overnight).

    • If using an Instant Pot, set to yogurt mode for 12 hours (8 hours can also work).

    • The batter should double in volume and develop a mild sour aroma.

    • Mix well and add water as needed—the batter should be pourable but not too thick for crispy dosas.

    • Add salt now or when cooking individual portions.

    4. Making Dosas:

    • Heat a cast iron tawa or non-stick pan on medium heat.

    • Pour a ladleful of batter and spread it in a circular motion.

    • Drizzle oil or ghee around the edges.

    • Cook until the dosa turns golden brown and crispy.

    • Flip and cook the other side briefly.

    • Sona Masoori Rice: The base ingredient that provides structure and contributes to crispiness. Its starch content supports fermentation by providing food for beneficial bacteria. A balance of rice and dal ensures the dosa is crispy on the outside and soft inside.

    • Urad Dal: Essential for fermentation, urad dal is rich in proteins and soluble fiber, which help trap air and create a soft, airy texture. It also acts as a binding agent, preventing the dosa from breaking while cooking.

    • Chana Dal: Enhances crispiness and aids in browning by adding a deeper golden color. It also subtly enhances the nutty flavor of the dosa.

    • Fenugreek Seeds: Naturally rich in enzymes and beneficial microorganisms, fenugreek seeds help speed up fermentation, making the batter rise better. They also add a mild bitterness that balances the overall flavor.

    • Poha: Helps achieve a softer texture and makes the dosa batter lighter. It absorbs moisture efficiently, aiding fermentation and improving spreadability.

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Adharsh Adharsh

Rajma

  • Rajma:

    • 300g dried red kidney beans, soaked overnight or 8 hours

    • 4 cups water (for Instant Pot)

    • 1/2 tsp salt (optional)

    For Masala Base:

    • 1 tbsp ghee or oil

    • 1 tsp cumin seeds

    • 1 bay leaf

    • 2 black cardamom

    • 2 cloves

    • 1 large onion (200g), pureed

    • 1 tbsp ginger-garlic paste

    • 2-3 medium tomatoes (250g), pureed

    • 1/2 tsp turmeric powder

    • 1 tsp Kashmiri red chili powder

    • 1 tsp coriander powder

    • 1/2 tsp cumin powder

    • 1/2 tsp garam masala

    • 1/2 tsp kasuri methi (dried fenugreek leaves)

    • Salt to taste

  • Step 1: Cook the Rajma in Instant Pot

    1. Rinse and soak rajma overnight (8-10 hours). Drain and rinse again.

    2. Add soaked rajma, 4 cups water, and salt to the Instant Pot.

    3. Secure the lid, set to Pressure Cook (High) for 20 minutes or Bean mode

    4. If you have time, let the pressure release naturally for 15 minutes, then manually release the remaining pressure. Or just release pressure immediately.

    5. Check if beans are soft by mashing one between your fingers. If firm, cook for another 5-10 minutes at same pressure/mode.

    Step 2: Prepare the Masala in Instant Pot

    1. Heat ghee in a pot at medium/low heat.

    2. Add cumin seeds, bay leaf, black cardamom, and cloves. Let them sputter.

    3. Add pureed onions, sauté until moisture evaporates and they turn slightly golden (7-8 minutes). Lower heat if needed

    4. Stir in ginger-garlic paste and cook until raw smell disappears (1-2 minutes).

    5. Add tomato puree. Cook until oil separates (8-10 minutes).

    6. Add turmeric, chili powder, coriander powder, and cumin powder in the pot for 1 minute until fragrant.

    7. Mix in salt and let simmer for 2 minutes.

    Step 3: Simmer with Rajma in Instant Pot

    1. Add cooked rajma along with its stock into the masala.

    2. Mash some beans for a thicker texture. Simmer on low heat for 10-15 minutes.

    3. Stir in garam masala and kasuri methi.

    Step 4: Final Touch

    1. Garnish with fresh coriander leaves, ginger, and raw onions

    2. Serve hot with your preferred carb

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Adharsh Adharsh

Rigatoni Alla Makhani

  • Base:

    • 30g ghee (2 tablespoons)

    • 150g onion (1 medium), diced

    • 20g garlic (1 head), minced

    • 1 teaspoon ginger paste

    • 60g tomato paste (4 tablespoons)

    • 200g fresh tomatoes, chopped

    Whole Spices:

    • 2 green cardamom pods

    • 1-inch cinnamon stick

    • 2 cloves

    Ground Spices:

    • 1 teaspoon Kashmiri chili powder

    • 1/8 teaspoon turmeric

    • 1 teaspoon garam masala

    • 1/2 teaspoon kasoori methi

    • Salt to taste

    Finishing:

    • 1/2 cup heavy cream

    • 30-45g butter (2-3 tablespoons)

    • Pasta water as needed to thin sauce

    • Cooked pasta

  • Starting Phase (Medium Heat):

    • Heat ghee in pan

    • Add whole spices, sizzle 30 seconds

    • Add onion + pinch salt, cook until golden

    • Add garlic + ginger paste, cook 1-2 min

    • Add tomato paste, cook 2-3 min


    Tomato Phase:

    • Add tomatoes and ground spices (except kasoori methi)

    • Cook until oil separates

    Blending:

    • Transfer to blender

    • Add water if needed

    • Blend until smooth

    • Return to pan

    • Reduce to desired consistency if watery


    Finishing (Low Heat):

    • Lower heat

    • Add cream gradually

    • Crush and add kasoori methi

    • Add butter

    • Simmer 5 min

    Notes:

    • Never boil after adding cream

    • Sauce will thicken as it cools

    • Can thin with pasta water when serving

    • Watch for oil separation as doneness indicator

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