FOOD RECIPE

STEAMED RICE IN A POT:

Proportions:

• $\frac{1}{2}$ cup rice is enough for 1 meal

Method:

1. Wash rice at least twice
2. Add double the amount of water by volume
3. Bring it to a boil
4. Stir once, cover with lid and cook in low flame for $15$ minutes
5. Turn off heat after $15$ minutes

LENTIL IN A POT:

Proportions:

• Handful for 1 meal

Method:

1. Wash at least twice
2. Add a lot, ideally more than double the amount, of water by volume
3. Add $1.5$ tablespoon of salt and $1$ teaspoon of turmuric
4. Bring it to a boil and let most of the water evaporate
5. Stir ideally in the middle to spread the heat
6. Once the lentil gets soft and water is almost completely gone, turn off the heat and you'll be left with the base
7. Add boiling water to the base and stir it thoroughly
8. Serve

FRY ALMOST ANYTHING

Proportions:

• Take around 400gm of your vegetable or meat
• If combining, take 200gm of each
• This should serve 2 small proportions or 1 huge meal with some leftovers
• If you are using meat, it might also be a good idea to marinate it
• If you are using mushroom, preprocess it by evaporating all of its water out

Method:

1. First and foremost chop onions, for our suggested proportions 1 large onion or 2 small onion should be fine
2. Dice it into very small pieces
3. Heat a pan in medium flame with oil in it
4. As the pan heats up, you should be finished with chopping onions and washing your veggies
5. Add $\frac{1}{2}$ teaspoon of cumin seed to the hot oil, if present you can insert other garam masala ingredients
6. While the cumin gets ready you can chop up rest of your veggies
7. After it looks done, add your onions to the pan and stir it around
8. Leave it for a while and start chopping tomatoes, we suggest 2-3 small tomatoes for our proportions. You could also use a mixer to turn it into paste, anything works.
9. As the onion turns golden brown, place the following cohort of spices directly on a pile of onions:
   • $\frac{1}{2}$ teaspoon turmuric
   • 1 teaspoon coriander powder
   • 1 teaspoon chilli powder
   • If you are not using tomatoes, place $\frac{1}{2}$ teaspoon salt
   • If you are not using coarse garam masala, place $\frac{1}{2}$ teapoon garam masala powder
   • If you are not using cumin seeds, place 1 teaspoon cumin seed powder
10. Add small amount of water so the spices don't get burnt instantly and mix the spices with the onions
11. After the spices look cooked, add your tomato puree or pieces directly.
12. Place the suggested amount of salt on your tomatoes if did not already on step 9
13. Mix everything well, cover your pot and put on low flame
14. Periodically check in to see if the tomatoes have melted, we want it to be completely dry and the oil escaping
15. As the previous step takes a while, prepare and chop all of your heavy-weight veggies. These are your meat, mushrooms, etc. anything that takes long to cook. Things like spinach, peas, other light-weight veggies will be placed last.
16. Once the tomato-onion paste gets done, place your heavy-weight stuff direcly on it. Mix everything well, add some water to help and cover it with a lid.
17. Let the hw food get cooked, periodically stir.
18. Once it appears tender, place your final batch of lw veggies, stir it well and cover
19. If you are using cooker, might be a good time to give it a whistle, but not mandatory
20. Food is almost done, keep the lid open now, garnish with coriander leaves if you got, stir it and serve after a while.