Mattar Paneer
====================

:Author: twb

#. Dry mix the following (≈ 100g total):

   • **4 tsp dhania powder**
   • **3 tsp jeera powder**
   • **2 tsp haldi powder**
   • **1 tsp lal mirch powder** [#]_
   • **1 tsp salt**
   • **1 tsp sugar**
   • **1 tsp milk powder** (was whey)
   • **1 tsp cashew powder** (was corn starch)

#. Add **½ jar tomato paste** (≈ 250g). [#]_
#. Add a little water and mix into paste.
#. Dice **350-400g paneer** into 1cm cubes. [#]_
#. In kadhai, fry **1 cup onion** in **2-3 tbs ghee** until translucent.
#. Add spice mix, fry up to 3 min.
#. Add paneer, fry 5 min.
#. Add **2 cups peas** (fresh or frozen, not dry), fry 3 min.
#. Serve over **jeera rice**.


.. _[#]: 2 tsp was too much;
         1 tsp lal mirch + 1 tsp Kashimir lal mirch was too much.

.. _[#]: If you have fresh tomato, chop & fry (reduce), after onions, before spices.

.. _[#]: If the crumbly hand-made sort, 1 inch cubes.



Roo Ragù
====================

:Author: twb
:Date: January 2018


#. In a large fry pan, add & fry in this order:

   • **333g celery**, fine-chopped
   • **333g pyaz**, fine-chopped
   • **4 hari mirch**, fine-chopped (or 1½ tsp lal mirch powder)
   • **1000g roo mince**
   • **250g tamatar paste** (optional)
   • **2 cup red wine** (optional)
   • **1 tsp nutmeg**

#. At same time in another pan boil & drain

   • **1000g pasta**
   • Only boil what you'll use at once – reheated pasted sucks.
   • Egg tagliatelle is traditional.
     Jinmailang makes a very cheap version.
     https://au.orientalmerchant.com/product/jinmailang-egg-noodle-1kg/

• Mass ratio is 1 mince : 1 veg : 1 (dry) pasta; this matters.
• Mirepoix mass ratio is 1 celery : 1 pyaz : 1 gajar; this doesn't matter.
• Adding ½ shimla mirch worked OK; mushroom too.


Mohinga
====================



#. Heat **peanut oil** (or rape oil if you're poor)
#. Add **½ cup pyaz** until translucent.
#. Add all at once:

   • **2 tsp adrak**
   • **1 tsp vegemite**
   • **1 tsp soy sauce** (if you have both, half-and-half)
   • **½ tsp sugar**
   • **pinch salt**
   • **1tsp haldi**
   • **1tsp lal mirch powder** (at most!)

   (If you're using powders like me, instead of fresh ingredients,
   this *will* burn to the bottom of the pan and make a horrible mess.
   You can pre-mix the spices with minimum amount of water to mitigate
   this.)

#. Add 1 large fillte of boneless white fish, preferably catfish or other riverine bottom-feeder.

   (In Australia, the cheapest fish is "basa", which is Thai catfish, so pretty close to Rangoon River catfish).

#. Add **banana hearts**.

   (This is essential, but good fucking luck finding anyone selling the central stem of a young banana herb.  All I can find is banana flowers.  I generally sulk and chuck in some bamboo or water chestnut.)

#. Add water.

#. Sieve in **besan** (up to ½ cup) to desired thickness.
   (Sieve prevents clumping.)

#. Cover & cook on lowest heat for 10 minutes, stirring occasionally.
   (Avoids it sticking to bottom of pan.)

#. Serve with moong noodles.

   (Preferably soak/boil them separately, but if you're lazy just
   chuck them in.)