Indian Feast – 5 Days, 5 Ways Meal Plan

Ingredients

• Gravy base
• 1 cup Oil
• 2 large Onions, 4 cups
• 2 large green Chillies, 1/4 cup
• 6 tbsps Ginger & Garlic paste
• 9 Roma Tomatoes, blanche in hot water remove the skins and puree – yields 1.5 litres
• 2 tsps each Coriander Turmeric, Chilli & Cumin Powder
• Salt
• Vegetable Korma
• 1/2 cup Oil
• ½ cup each Cauliflower, Beans, Carrots & Potatoes
• 2 cups Gravy base
• 1/2 cup Silk Cashew
• 3 tsps Cashew Cream
• Toasted Cashews
• Coriander
• Salt & Pepper
• Chana Masala
• ½ cup Oil
• Whole Spices – 2 Bay leaves, 2 inch stick Cinnamon, 1 Star anise & 4 Cardamoms
• 3 cups Gravy base
• 1 tsp Garam Masala
• 500 ml can Chana or Chickpeas
• ½ cup Silk Cashew
• Coriander
• Salt & Pepper
• Coconut curry
• ½ cup Oil
• Dried Coconut
• 2 dried Red Chillies
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 5 – 6 Curry leaves
• 1 cup Gravy base
• 1 cup Frozen shredded coconut
• 1 cup Silk Cultured Coconut
• 1 cup Silk Coconut
• Salt & Pepper
• Shahi Aloo Curry
• ½ cup Oil
• ½ cup Cashew nuts
• 2 Potatoes 1 cup diced
• Mustard Seeds
• 2 Red Dry Chillies
• 3 cups Gravy base
• 1/2 cup Silk Cashew
• 3 tsps Cashew Cream
• Coriander
• Salt & Pepper
• Coconut Rice
• ½ cup Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin Seeds
• 1 tsp Coriander seeds
• 2 Dry Red Chillies
• 10 – 15 Curry leaves
• 1 cup soaked and drained Basmati rice
• 2 cups Silk Coconut
• Salt & Pepper

Instructions

1. Gravy base
2. Heat the oil and saute the Onions
3. Add the green Chillies
4. Add the Ginger & Garlic paste
5. Add 2 tsps each Coriander Turmeric, Chilli & Cumin Powder
6. Cook this for a while
7. Add the Tomato puree
8. Add Salt to taste
9. Vegetable Korma
10. Heat the oil and add all the veg
11. Add the Gravy base
12. Add the Silk Cashew
13. Add the Cashew Cream
14. Garnish with toasted Cashews & Coriander
15. Add Salt & Pepper
16. Chana Masala
17. Heat the oil and saute the whole spices
18. Follow this with the Garam Masala
19. Add the Gravy base
20. Add the Chana or Chickpeas
21. Add the Silk Cashew
22. Garnish with Coriander
23. Add Salt & Pepper
24. Coconut curry
25. Heat the oil and saute the dried Coconut & reserve
26. Add the dried Red Chillies
27. Add the Mustard seeds, Cumin seeds & Coriander seeds
28. Add some Curry leaves
29. And the Gravy base
30. Blend the frozen shredded coconut with the Silk Cultured Coconut and add and mix
31. Add the Silk Coconut
32. Add Salt & Pepper
33. Shahi Aloo Curry
34. Heat the oil
35. Saute the Cashew nuts
36. Saute the Potato cubes
37. Saute the Mustard Seeds, Red Dry Chillies
38. Add the Gravy base
39. And the Silk Cashew
40. Follow this with the Cashew Cream
41. Garnish with Coriander
42. Add Salt & Pepper
43. Coconut Rice
44. Heat some oil
45. Add the Mustard seeds, Cumin Seeds, Coriander seeds and the Red Chilies
46. Add the Curry leaves
47. Add the soaked and drained Basmati rice
48. And pour in the Silk Coconut
49. Add Salt & Pepper