Paneer (Manjula, Bal, Mex): 1/2g 2% milk, bring to boil (10-12 min on HI), 1/2 cup rice vinergar
Pappadum: Heat oil for 8 min (check with a tiny piece - must sizzle and float to top),
set timer for 5 minutes (then reduce heat to LO)
Drop a papad into the hot oil
With seconds, using 1 fork and 1 chopstick, list it vertically from the oil and drain it (shake it without losing grip)
shut off heat when ~5 papads left
Daal Dosa proportions: 3 cups long-grained rice + 4 cups dal (1 cup urad dal + 0.5 cup each yellow moong, green moong, arhar dal, chana dal, masoor dal + 0.5 mix of yellow moong, green moong) OR 2.25 cups long-grained rice + 3 cups dal
Idli cooking: Heat 350 ml water on HI until you cannot place hand over steam vent, then cook on LO (red-light over L) for 20 min; remove and cool for 10 min before removing from mold.
Yoghurt: Boil milk - 1/2 gallon on just below HI for 10-14 min, stirring often after 7 min; (8 oz (1 cup) starter : 1 gallon milk, ==> 1:16, so 1/4 cup starter for 4 cups milk); Smear 2 glass bowls w/ 1 starter container, pour completely cooled milk, store covered on countertop overnight
Udon noodles: As it begins to boil over, add one cup of cold water and stir. Repeat. This will take approximately 12 minutes. As the noodles begin to boil a third time, turn off the flame. cover the pot and let noodles sit for 5-7 minutes. Drain and rinse in cold water.
Grilled Veggie Sandwich: 1/2 large green bell pepper, 1/2 large jalepeno, 1/2 onion, 4 slices of bread, 1 tomato, shredded cheese as needed. Grill sliced veggies (not tomato) on grill for 1st green light + 1-2 minutes (total 5-6 minutes). Next assemble 2 sandwiches (first cheese, then grilled veggies) and grill for 1st green light + 2-3 minutes (total 4-5 minutes). Slice each sandwich in half.
Chapatti dough (Youtube - recipe): 1.5 cups atta + 1 Tsp oil, then 3-4 pulses, trickle down .5 cup water + 1-2 Tbsp water
Splenda - 2 tsp == 1 packet, 1 tbsp == 1 ½ packets, ¼ cup == 6 packets (other sweetners)
Dried vs. Canned Beans: 1 cup dried beans = 3 cups of cooked beans; 1/3 cup dried beans = 1 cup of cooked beans. 3 cups cooked chickpeas (1 cup in IP with 1 tsp salt for 60 min, then NPR)
Canned tomatoes: One 28-ounce can of tomatoes equals about 10 to 12 whole tomatoes, peeled (or about 2 pounds) One 14-1/2-ounce can of tomatoes equals 5 to 6 whole tomatoes, peeled (or about 1 pound)
keep cilantro fresh: place them upright in a clean glass or jar filled with an inch of water, as you would a bouquet of flowers. Loosely cover the leaves with an upside-down plastic bag and pop it in the fridge. Storing cilantro this way will keep it fresh for as long as a month