Here is a tip to get the quick cooking going and to save time on the days you are really pressed for it and yet want to make something nice and elaborate. Most sumptuous indian curries and dishes require sautéed onion and this is what takes time. So, be smart and keep some chopped sautéed onions in your refrigerator. The day you are making a recipe with onions, plan on peeling and chopping some extra onions to save them for the next time. You can also do this on a weekend or at a time when you are anyway in the kitchen cooking something else and have your hands free in between to peel the onions and drop them in a chopper. Sauté all onions together for your current recipe as well as for the next one. Save sautéed onion in small freezer bags/containers for the next time for quick use. This has been a trick that has saved me time on many occasions. For some my upcoming recipes I will be using ready sautéed onions from my fridge. It’s all about saving time, the most precious thing..efficient use of time in the kitchen this time around will save some time for the next time you are in the kitchen.
STEP 1. Put hing (Asafoetida powder), methi seeds (Fenugreek seeds) and jeera (Cumin seeds) into heated oil, sauté for 20-30 seconds.
STEP 2. Throw in the cut pieces of squash/pumpkin, sugar, salt, red chilli powder and ¾ cup of water.
STEP 3. Cover the pan and let everything cook until squash turns soft and turns a little dark in colour.
STEP 4. Add garam masala and serve with coriander leaves garnish
HANDY TIP:
Asafoetida has a very unique flavour, the recipe will still come out fine, even if you decide not to use it.
You do not have to take the skin off for most sitaphal/petha (in India)(squash/pumpkin in North America) for this recipe, however if you have already used a particular kind of pumpkin that is known for coarse skin, you may remove the skin.
By using this recipe you save: 50% of fuel energy and 15 minutes of your precious time that is about 5 to 8% of the total time you spend in kitchen on an average (assuming you spend a total of 2-3 hours in a day in the kitchen)
COOKING TIME: 10 Minutes
INGREDIENTS:
1/2 tablespoon oil
1 cinnamon stick (dal chini)
1 star anise (chakraphool)
1 big cardamom (elaichi)
2 bay leaf (tez patta)
1 bunch of mustard (sarson) / rapini leaves (half kilo) or Broccoli florets
10 frozen spinach (palak) pellets (100 grams)
3 frozen fenugreek (methi leaves) pellets (100 grams) or 50 grams of dried fenugreek (methi) leaves
1 large onion – chopped any size
1 large tomato -chopped any size
1 inch frozen crushed green chilli
2 inch frozen garlic or 4 crushed cloves
2 inch frozen ginger or 50 grams freshly grated ginger
1 tea spoon salt
2 teaspoons red chilli powder
2 tablespoons coriander powder
1.5 teaspoons all spice (garam masala)
Butter dollop or butter oil (ghee) for topping (optional).
STEP 1. Put cinnamon stick (dal chini), star anise (chakraphool), big cardamom (eliachi) and bay leaf (tez patta) into heated oil, let them get brown
STEP 2. Add rest of the ingredients except all spice (garam masala) and cook for 2 whistles in cooker or until everything is tender in a pan (about 10-15 minutes).
STEP 3. Remove whole spices and run the hand grinder for 1 to 2 minutes right into the cooker/pan to make it smooth. You can then put the whole spices back in.
Step 4. Add garam masala and let it simmer for 5 minutes until you see that water has evaporated. Add butter or ghee, if desired.
HANDY TIPS:
As very little oil is used to prepare this recipe, you can add a dollop of butter or butter oil (ghee) when serving.
You can replace the mustard leaves with fresh or frozen broccoli florets or rapini if the mustard leaves are not available. It will give close to the same original sarson saag (Mustard) taste.
The attractive and exotic looking olive oil bottles with flavoured dressing and cooking oils that we are ready to pay big bucks can be prepared at home. When you fill up your olive oil bottle simply add some dry whole spices like a cinnamon stick, bay leaf, whole red chilli, or fresh herbs like rosemary or dill. The oil starts to pick up the flavour of the spices in 3 to 4 days.
– With ready grilled/sautéed/roasted chicken tikka
SERVES: 3-4
GLUTEN FREE- LOADED WITH PROTEINS -QUICK TO MAKE
Why this recipe? How is it green and quick? How am I contributing to making this earth green by following this four steps or less recipe?
Using Pressure Cooker will take 5-7- minutes whereas it will take 15-20 minutes in a regular pan. Using frozen chopped garlic and ginger will save 5-10 minutes of your time.
By using this recipe you save: 50% of fuel energy and 15-20 minutes of your precious time that is about 8 to 15% of the total time you spend in kitchen on an average (assuming you spend a total of 2-3 hours in a day in the kitchen)
Allows you to be creative. For vegetarian option, you can choose to add cottage cheese, baby potatoes or veggies to substitute chicken.
COOKING TIME: 15-20 minutes
INGREDIENTS:
2 tablespoons oil
1 cinnamon stick (small)
1 star anise
2 green cardamom
5 pieces of cloves
5 medium tomatoes (pureed)
1 inch frozen garlic or 2 fresh crushed cloves
2 inch frozen ginger or 25 grams fresh grated ginger
1 teaspoon red chilli powder
1 teaspoon salt
½ teaspoon sugar
20 cashews or almonds (powdered)
200ml full cream milk
½ kilo grilled boneless chicken/chicken tikka
STEP 1. Put cinnamon stick, star anise, green cardamom, and cloves into heated oil until they get brown
STEP 2. Once spices are brown, add crushed tomato/puree, red chilli, ginger, garlic and sugar and cover the pot. Let it simmer for five minutes, then add powdered nuts with half a glass of water and cover the pressure cooker for 4-5 minutes (or if using a pan for 10-12 minutes).
STEP 3. Remove whole spices and run the hand grinder for 2 minutes right into the pan to make gravy smooth.
STEP 4. Add grilled chicken/chicken tikka (ready made or prepared using Four Steps or Less recipe of जला भुना मस्त मुर्गा (CHICKEN TIKKA) and 1/2 cup of milk to curry as it becomes thick. Let if boil for 5 minutes before you serve. If needed, keep adding milk to get the required density.
Handy Tips:
1. The quick option is to use already grilled/roasted chicken tikka (or even raw boneless chicken) to add to the butter chicken curry.
2. If using raw chicken, smear cut chicken pieces with meat masala or curry powder, let it rest for 5 minutes and then add to the curry, let it boil for 15 minutes or until the chicken is tender.
When you have some free time, peel and chop ginger, garlic and green chillies in a chopper and freeze them in a thin layer in separate freezer bags. Once frozen, break the layer with loose hands to pieces of different sizes. You can throw in a piece of the required ingredient as needed for any recipe while cooking.This will cut short the cooking time substantially. Now spend this saved time with your family or doing what you like to do the most.
GLUTEN FREE- LOADED WITH MINERALS AND FIBRE -QUICK TO MAKE
Why this recipe? How is it green and quick? How am I contributing to making this earth green by following this four steps or less recipe?
Using Pressure Cooker will take 30-35 minutes whereas it will take 35-55 minutes in a regular pan.
Using frozen chopped garlic and ginger will save 5-10 minutes of your time.
By using this recipe you save: 50% of fuel energy and 30 minutes of your precious time that is about 15 to 20% of the total time you spend in kitchen on an average (assuming you spend a total of 2-3 hours in a day in the kitchen)
PREPARATION:
Soak lentil and beans mixed together in hot water overnight.
Chop onions and tomatoes in small pieces.
STEP 1: Put cinnamon, star anise, cardamom, and bay leaves into heated oil for less than a minute until they get brown. STEP 2: Once whole spices are brown, add the rest of the ingredients except milk and garam masala. Add enough water for it to stay about 2 inches above the level of dal and cook for 4-5 whistles (10-15 minutes) in a pressure cooker (or until everything is tender if using regular pan). STEP 3: Let pressure in the cooker release by itself. Once the pressure is gone, add milk and garam masala. Let it simmer for 10 minutes, keep adding milk as dal becomes thick over time.
HANDY TIPS:
1. If you are not using a pressure cooker, it may take 25-30 minutes of low heat setting in a pan with the lid on for the dal to become tender.
2. You may want to garnish it with cut fresh coriander leaves and if you don’t care about making it lean (fat free), feel free to add a tablespoon of fresh cream or butter while serving.
Four Steps or Less 