Disclaimer
Welcome to intuitive cooking. These recipes are to unleash the chaos in you. No measurements, just vibes
Ingredients
Chicken
Curd/cream and lemon
Cashews
Whole garam masala
Garam masala powder
Black pepper powder
Ginger garlic paste
Onion
Potatoes
Chilli
Salt
Dollop of honey
Oil (mustard)
A frying pan with some height to the sides
Instructions
Clean your chicken and drain it off excess water.
Blend cashews, onions, ginger and garlic with some mustard oil, curd, black pepper and garam masala. Alternatively you can grate the solid ingredients and mix them with the powders and the fluids in a bowl.
Add the mixture to the chicken, thoroughly coating it in the mixture.
Let this bowl sit for 30 minutes to 3 hours. You can also let it sit overnight in the marinade to better infuse the flavours.
Dice your potatoes to about the same size as your chicken pieces.
In a pan add little bit of oil.
Once it's heated, add the potatoes, salt and fry till they're cooked.
Remove the potatoes and set them aside.
To the same oil, add the whole garam masala, few chillies and let them sputter.
In the meantime, fish the chicken out of the marinade and rub them thoroughly with the little bit of honey. This is to add a caramelization to the chicken when it's fried next.
Now fry your chicken with some salt till it's cooked in the oil. You can leave it on one side for a few minutes to let a crust form.
Set your chicken aside and fry the remaining marinade in the same oil.
Once the masala is completely fried, add some water. Add your potatoes and chicken pieces. Now you can balance the salt. Remember to taste at every stage.
Let it simmer for 2-3 minutes. Garnish with some elaichi powder and let it rest with a cover on until you're ready to eat.
Serve hot with any kind of bread or rice.
Alternatives
You can substitute chicken for paneer or koftas for a similarly creamy white curry.
Disclaimer
Welcome to intuitive cooking. These recipes are to unleash the chaos in you. No measurements, just vibes
Ingredients
Goat meat
Curd/hung curd/tomato/lemon/vinegar
Onion
Ginger+garlic/ginger+garlic paste
Indian spices – garam masala, coriander powder, meat masala, kasuri methi, jeera, ajwain (joaan), turmeric powder, red chilli powder
Green chillies (if available. This recipe was written at a time when chillies were real costly so it's optional)
Tej patta
Dried red chilli (Kashmiri for less heat, Guntur for more heat)
Potatoes
Oil
Salt
Sugar/jaggery/honey (a pinch)
Water
Pressure cooker
Spatula
Instructions
Wash yo meat. This isn't limited just to the recipe ;)
Marinade the meat with your spices, curd, ginger+garlic paste and salt. Set aside to rest for a while.
Wash and chop up onions and potatoes in big chunks.
In your pressure cooker heat up some oil.
Toss in your potatoes and a little salt and haldi. Shallow fry till the potatoes start to turn wrinkly and brown at the edges. * Remove them in a plate and set aside.
In the same oil (replenish if you so wish. You can also add ghee/butter instead of oil. Choices of oils can also vary from mustard to coconut. Use what you have) drop few tej patta, dried red chilli, jeera and ajwain.
As they start to sputter in the oil, add onions, green chillies, ginger+garlic paste, little bit of salt and mix it till the onion starts to lose its raw odour.
Add the marinaded meat to the cooker. Now we must mix it for 10-15 mins till the oil starts to separate from the masala. Add a pinch of sugar and mix it in well. Do not add any water before this stage as your meat will start to sweat at this point making it difficult to fry the masala enough. This is a crucial step but it is okay if you're unable to do it in the first try. It takes practice to be able to tell when the masala is fried just enough.
Add water (as much as you might want the gravy). Put the lid and let the cooker whistle at least 3 times. Some meat might need more time to cook, depending on the way the animal was treated, their diet, etc. Usually 3-4 whistles are enough.
Release the extra air within the cooker, take the lid off and add your fried potatoes. This is a good time to check the salt and masala balance as well. Be careful while taking the lid off as there will be very hot steam coming out of the pressure cooker.
Put the lid back on and let the cooker whistle one more time. Let the pressurized air within release on its own. And you're done! Serve with hot rice.
Alternatives
This recipe can be edited to fit all your meat needs. Pig, lamb, sheep, cow, buffalo, anything. You might have to adjust the cooktime/the number of whistles on your pressure cooker according to the tenderness of the meat.
Banunununununununu smoothie for breakfast or a quick boost of energy
Disclaimer
Welcome to intuitive cooking. These recipes are to unleash the chaos in you. No measurements, just vibes
Ingredients
Banunu (banana)
Milk/milk substitute/water
Ice cream/frozen dessert
Sugar/sugar substitute/honey
Pinch of salt
Blender of some kind
A fancy glass
A silly little umbrella because food deserves to be fun
Instructions
Peel bananas like you're Dexter Morgan and the banana is a murderer
Put them in the blender with ice cream or frozen dessert or even skip it if you want. This can be any flavour that you think will go with bananas – chocolate, vanilla, butterscotch, etc.
Add the sugar
Blend
Check the consistency and add your liquid slowly and give it a whirl between every couple of millilitres of the liquid to check the consistency.
Once you're satisfied with the thickness of the smoothie, add your sweetener and a pinch of salt. Taste. Balance your ingredients till you find the perfect balance of flavours you want.
Alternatives
You can switch out bananas for any other fruit if you like. Bananas are very filling, cheap and usually aren't a restricted food group for many so it's my go to. You can pick whatever you want.
You can add other things to the smoothie if you like, like nuts, dried fruits, whipped cream, sprinkles, etc. Get creative, let your body have what it craves.
You can skip the ice cream completely and substitute with frozen fruits for a similar creamy texture.
You can use frozen bananas instead of bananas at room temperature to avoid the slimy texture of the banana.
Disclaimer
Welcome to intuitive cooking. These recipes are to unleash the chaos in you. No measurements, just vibes
Ingredients
Potatoes
Cheese
Eggs
Any type of chilli
A binding agent like all purpose flour or besan or cornflour
Salt
Any spices you desire
Something fresh and herby like coriander or mint or basil to go with your spices
Peeler/Knife
Shredder/Knife
Oil
A deep bellied pan
Spatula
Stove
Music, because the best food is cooked while dancing awkwardly to your favourite song
Instructions
Heat some oil in the pan. Enough that your baskets can be fully immersed
While the oil is heating on low medium heat, boil some water and drop in your eggs. We will hard boil them so leave them to cook for about 12 mins.
In the meantime, peel some potatoes and shred them/chop them finely.
Repeat the same for your block of cheese or if you've pre shredded cheese, skip this step.
Chop up your chillies.
Dampen your binding agent so it forms a clay-like consistency. Mix in thoroughly with the potatoes and chillies, along with salt to taste and spices of your choice till they're thoroughly coated.
Take a handful of potato-chilli-binder mix and flatten it out on your palms (it'd help to oil them beforehand). Put some cheese in the middle and put another layer of the mix on top to conceal it.
Shape the mix in your hand into a sort of basket/bowl shape.
Slowly release them into the hot oil. The oil should be hot enough to bubble around your spicy basket.
Fry till the potato is golden brown and then bring it out of the oil to a tissue paper lined plate/bowl.
Once your eggs are cooked, peel and wash them and then deep fry them with some salt and chilli powder in the same oil. * Serve the fried eggs on top of your potato cheese baskets while hot. Garnish with some herbs, chillies and chaat masala esque seasoning.