init aloo gobi dark style

_posts/2019-04-18-aloo_gobi.md

@@ -6,6 +6,7 @@ categories:
 
 tags:
   - north
+  - vegan
   - veggies
 
 ---
@@ -16,20 +17,20 @@ tags:
 <input type="checkbox"> 1 tsp salt, more to taste 
 <input type="checkbox"> 1/2 tsp turmeric
 <input type="checkbox"> 1/2 tsp garam masala powder
-<input type="checkbox"> 1/2 tsp cilantro powder 
+<input type="checkbox"> 1 tsp cilantro powder 
 <input type="checkbox"> 1 tsp cumin seeds 
 <input type="checkbox"> 1/2 tsp chili powder 
-<input type="checkbox"> 1/4 bay leaf
-<input type="checkbox"> 1/4 tsp mustard seeds
+<input type="checkbox"> 1 bay leaf
+<input type="checkbox"> 1/2 tsp mustard seeds
 <input type="checkbox"> 1 medium onion, chopped
 <input type="checkbox"> 1 - 2 garlic, crushed or finely chopped
 <input type="checkbox"> 1 inch ginger
 <input type="checkbox"> 1/2 cup chopped tomatoes
-<input type="checkbox"> 1 cup water
+<input type="checkbox"> 1 - 2 cup water
 <input type="checkbox"> 250 g cauliflower cubes
 <input type="checkbox"> 250 g potato cubes
 <input type="checkbox"> 2 tbsp yoghurt or coconut milk (vegan)
-<input type="checkbox"> 1 tabelspoon lemon juice to taste
+<input type="checkbox"> 1 tsp lemon juice to taste
 <input type="checkbox"> fresh cilantro
 
 
@@ -45,10 +46,10 @@ tags:
 ### chef bruno's pro tips:
 
 - with some peas the dish is transformed into a aloo gobi matar
-- add finely chopped ginger to garnish
+- add some fresh ginger before serving
 - add more chili powder or green chilies to spice up
 
-### preparation time: 20+'
+### preparation time: 20 - 30'
 
 ### source
 

_posts/2019-04-18-chana_dal.md

@@ -20,16 +20,17 @@ tags:
 <input type="checkbox"> 1 tsp dry mango poder (amchur)
 <input type="checkbox"> 1/2 tsp red chili powder
 <input type="checkbox"> 1/2 tsp garam masala powder
-<input type="checkbox"> 1/2 turmeric powder 
+<input type="checkbox"> 1 tsp turmeric powder 
 <input type="checkbox"> 1 tsp dried fenugreek leaves, crushed 
 <input type="checkbox"> 1 pinch asafoetida
 <input type="checkbox"> 1 medium onion
 <input type="checkbox"> 2-4 garlic
 <input type="checkbox"> 1 green chili
 <input type="checkbox"> 1 inch ginger
 <input type="checkbox"> 1-2 cup chopped or crushed tomato
-<input type="checkbox"> 1-2 cup water
+1-2 cup water
 <input type="checkbox"> 250 g arhar dal, yellow, or red lentils
+<input type="checkbox"> fresh cilantro
 
 ### instructions:
 <input type="checkbox"> fry spices
@@ -43,13 +44,13 @@ tags:
 ### chef bruno's pro tips:
 
 - cook the tomato base as long as possible for favourable taste (sugo style) and texture
-- refresh the ginger in the finish
+- add some fresh ginger before serving
 - heavily depending on amchur powder taste for authenticity
-- tadka, chana and moong dal are similar in concept. all are refined with asafoetida and profit from roasted chili peppers or powder. the chana dal recipe here gets its edge from the amchur powder
+- tadka, chana and moong dal are similar in concept. the chana dal recipe here gets its edge from the amchur powder
 
 
 
-### preparation time: 30+'
+### preparation time: 20'
 
 ### source
 

_posts/2019-04-18-dal_makhani.md

@@ -15,22 +15,22 @@ tags:
 
 <input type="checkbox"> 2 - 4 tbsp vegetable oil
 <input type="checkbox"> 1 tsp salt, more to taste
-<input type="checkbox"> 1 tsp cumin seeds coarsely ground
-<input type="checkbox"> 1 tsp mild chili powder
+<input type="checkbox"> 1 tsp cumin seeds (coarsely ground)
+<input type="checkbox"> 1 tsp (mild) chili powder
 <input type="checkbox"> 1/2 tsp garam masala powder
 <input type="checkbox"> 1 pinch asafoetida
 <input type="checkbox"> 1 large onion
-<input type="checkbox"> 2-4 garlic
+<input type="checkbox"> 2 - 4 garlic
 <input type="checkbox"> 1 green chili
 <input type="checkbox"> 1 inch ginger
-<input type="checkbox"> 1-2 cup chopped or crushed tomato
-<input type="checkbox"> 3 tbsp tomato puree
-<input type="checkbox"> 1-2 cup water
+<input type="checkbox"> 1 - 2 cup chopped or crushed tomato
+<input type="checkbox"> 1 - 3 tbsp tomato puree
+<input type="checkbox"> 1 - 2 cup water
 <input type="checkbox"> 250 g urad, green, brown or black lentils
-<input type="checkbox"> 80-120 g soaked or cooked red kidney beans
+<input type="checkbox"> 80 - 120 g soaked or cooked red kidney beans
 <input type="checkbox"> 1/4 cup cream 
-<input type="checkbox"> 20-50 g butter
-<input type="checkbox"> 2 tbsp cilantro
+<input type="checkbox"> 20 - 50 g butter
+<input type="checkbox"> fresh cilantro
 
 ### instructions:
 <input type="checkbox"> fry spices
@@ -44,10 +44,10 @@ tags:
 ### chef bruno's pro tips:
 
 - cook the tomato base as long as possible for favourable taste (sugo style) and texture
-- refresh the ginger in the finish
+- add some fresh ginger before serving
 - vegan option: don't use or substitute cream and butter. in any case, vegan lentils are more on the dark side
 
-### preparation time: 30+'
+### preparation time: 20 - 30'
 
 ### source
 

_posts/2019-04-18-matar_paneer.md

@@ -21,33 +21,33 @@ tags:
 <input type="checkbox"> 1/2 tsp chili powder and/or 1-2 green chilies
 <input type="checkbox"> 1 large onion, chopped
 <input type="checkbox"> 1-2 garlic, crushed or finely chopped
-<input type="checkbox"> 1 inch ginger
+<input type="checkbox"> 1 - 2 inch ginger
 <input type="checkbox"> 1 cup chopped/crushed tomato
-<input type="checkbox"> 1-2 cup water
+<input type="checkbox"> 1 - 2 cup water
 <input type="checkbox"> 250-400 g fresh paneer cubed
 <input type="checkbox"> 1 cup peas
 <input type="checkbox"> 1/4 cup cream 
-<input type="checkbox"> fresh cilantro
 <input type="checkbox"> 1/2 - 1 tsp dried fenugreek leaves, crushed  (optional)
 <input type="checkbox"> 1 bay leaf (optional)
+<input type="checkbox"> fresh cilantro
 
 ### instructions:
 <input type="checkbox"> fry spices
 <input type="checkbox"> add chopped onions, fry until golden
 <input type="checkbox"> add garlic and chilies, make paste
 <input type="checkbox"> add tomatoes, water and ginger, cook for 30+ minutes
 <input type="checkbox"> blend the sauce, add peas, cook for 15 minutes
-<input type="checkbox"> fry paneer cubes in separate pan, add paneers to sauce
+<input type="checkbox"> fry paneer cubes in separate pan, add paneer to sauce
 <input type="checkbox"> add cream, salt, and fresh cilantro to finish
 <input type="checkbox"> serve with rice or naan
 
 ### chef bruno's pro tips:
 
-- this is a classic, mild version of the mutter paneer. use dried fenugrek leaves to boost umami
+- this is a classic, mild version of the matar paneer. use dried fenugrek leaves to boost umami
 - cook the tomato base as long as possible for favourable taste (sugo style) and texture
 - use soft tofu for a vegan variant
 
-### preparation time: 30+'
+### preparation time: 20 - 30'
 
 ### source
 

_posts/2019-04-18-shahi_paneeer.md

@@ -22,7 +22,7 @@ tags:
 <input type="checkbox"> 1/8 tsp green cardamom powder
 <input type="checkbox"> 2 green cardamons
 <input type="checkbox"> 2 cloves
-<input type="checkbox"> 1/2 - 1 inch cinnamon stick
+<input type="checkbox"> 1 - 2 inch cinnamon stick
 <input type="checkbox"> 1 bay leaf (optional)
 <input type="checkbox"> 1 large onion
 <input type="checkbox"> 1-2 garlic
@@ -41,7 +41,7 @@ tags:
 <input type="checkbox"> add garlic and chilies, make paste
 <input type="checkbox"> add tomatoes, water and ginger, cook for 30+ minutes
 <input type="checkbox"> add cashews, blend the sauce,  cook for some minutes
-<input type="checkbox"> fry paneer cubes in separate pan, add paneers to sauce
+<input type="checkbox"> fry paneer cubes in separate pan, add paneer to sauce
 <input type="checkbox"> add cream, salt, and fresh cilantro to finish
 <input type="checkbox"> serve with rice or naan
 
@@ -51,7 +51,7 @@ tags:
 - it is one of the most challenging recipes, hardly you will ever hit the perfect taste. expert stuff
 - use soft tofu for a vegan variant
 
-### preparation time: 30+'
+### preparation time: 30'
 
 ### source
 

_posts/2019-04-18-tadka_dal.md

@@ -27,7 +27,7 @@ for cooking lentils
 <input type="checkbox"> 2 cups water
 <input type="checkbox"> 250 g arhar dal, yellow, or red lentils
 <input type="checkbox"> 1 or 2 tbsp cream (optional)
-<input type="checkbox"> 1 tbsp chopped coriander leaves
+<input type="checkbox"> fresh cilantro
 
 for tempering tadka
 <input type="checkbox"> 1-2 tbsp vegetable oil
@@ -54,7 +54,7 @@ for tempering tadka
 - tadka, chana and moong dal are similar in concept. all are refined with asafoetida and profit from roasted chili peppers or powder. the moong dal recipe here gets its edge from roasted chili(es)
 
 
-### preparation time: 30+'
+### preparation time: 20 - 30'
 
 ### source
 

_posts/2019-04-18-yellow_dal.md

@@ -41,8 +41,10 @@ tags:
 
 - careful with the soy sauce, can be very dominant
 - can also be served as soup, just use more liquid
+- add some fresh ginger before serving
 
-### preparation time: 20-30'
+
+### preparation time: 20'
 
 ### source
 

_posts/2020-01-25-baingan_bharta.md

@@ -30,7 +30,7 @@ tags:
 <input type="checkbox"> 300-500 g eggplant/aubergine
 <input type="checkbox"> 1 cup green peas 
 <input type="checkbox"> 1 tsp lemon juice
-<input type="checkbox"> 2 tbsps cilantro leaves finely chopped
+<input type="checkbox"> fresh cilantro
 
 
 
@@ -47,7 +47,9 @@ tags:
 ### chef bruno's pro tips:
 
 - cook the tomato base as long as possible for favourable taste (sugo style) and texture
-- eggplant can be bitter - some bitterness is part of the concept. 
+- eggplant can be bitter - some bitterness is part of the concept
+- add some fresh ginger before serving
+
 
 ### preparation time: 20-30'
 

_posts/2020-01-25-chana_masala.md

@@ -32,8 +32,9 @@ tags:
 <input type="checkbox"> 1 tbsp of tomato puree (optional)
 <input type="checkbox"> 1 cup of water
 <input type="checkbox"> 200-300g cooked or soaked chickpeas
-<input type="checkbox"> 1/2 cup fresh cilantro, chopped
-<input type="checkbox"> 2 tsp lemon juice, more to taste
+<input type="checkbox"> 2 tsp lemon juice, more to taste$
+<input type="checkbox"> fresh cilantro
+
 
 
 ### instructions:
@@ -50,8 +51,10 @@ tags:
 - cook the tomato base as long as possible for favourable taste (sugo style) and texture. both play with focus on tomato (add paste) and defocus from tomato (less tomato)
 - squeeze some chickpeas to thicken gravy
 - vary levels of cinnamon, connect with chili
+- add some fresh ginger before serving
+
 
-### preparation time: 30+'
+### preparation time: 30'
 
 ### source
 

_posts/2020-01-25-jungle_chana_masala.md

@@ -37,6 +37,7 @@ tags:
 <input type="checkbox"> 1 cup fresh grated coconut or coconut milk
 <input type="checkbox"> 200-300 grams cooked or soaked chickpeas
 <input type="checkbox"> optional: 1 small piece of stone flower (dagad phool)
+<input type="checkbox"> fresh cilantro
 
 
 ### instructions:
@@ -52,7 +53,7 @@ tags:
 
 - given the use of many spices, it may become an overload of tastes. this can be contrasted by making the dish very spicy 
 
-### preparation time: 30+'
+### preparation time: 20'
 
 ### source
 

_posts/2020-01-25-jungle_dal.md

@@ -38,7 +38,7 @@ tags:
 - dish relies heavily on curry leaves and coconut milk taste, aim for quality products
 - simple but very tasty recipe! no ginger, not much spices
 
-### preparation time: 20-30'
+### preparation time: 15'
 
 ### source
 

_posts/2020-01-25-jungle_palak_sweet_potato.md

@@ -36,7 +36,7 @@ tags:
 - be careful with the fennel powder, can be very dominant
 - use agni masala instead of listed spices
 
-### preparation time: 20'
+### preparation time: 15'
 
 ### source
 

_posts/2020-05-02-moong_dal.md

@@ -32,6 +32,8 @@ for cooking lentils
 <input type="checkbox"> 1 roasted chilli for smoky taste (optional)
 <input type="checkbox"> 1 or 2 tbsp cream (optional)
 <input type="checkbox"> 1 tsp crushed fenugreek leaves (optional)
+<input type="checkbox"> fresh cilantro
+
 
 
 ### instructions:
@@ -47,7 +49,7 @@ for cooking lentils
 - can also be cooked with tempering, see tadka dal or sources for details
 - tadka, chana and moong dal are similar in concept. all are refined with asafoetida and profit from roasted chili peppers or powder. the moong dal recipe here gets its edge from curry leaves
 
-### preparation time: 30+'
+### preparation time: 20'
 
 ### source
 

_posts/2020-10-31-paneer_shahi_zafrani.md

@@ -23,10 +23,9 @@ for main pan phase 1
 <input type="checkbox"> 1 tsp salt, more to taste
 <input type="checkbox"> 2 cloves
 <input type="checkbox"> 4-6 black peppercorns (crush some)
-<input type="checkbox"> 1 inch cinnamon stick
+<input type="checkbox"> 1 - 3 inch cinnamon stick
 <input type="checkbox"> 1 green chili, slit
-<input type="checkbox"> 1 bay leaf
-
+<input type="checkbox"> 1 bay leaf2
 for main pan phase 2
 <input type="checkbox"> 1/2 cup yogurt
 <input type="checkbox"> 1/2 cup cream
@@ -35,6 +34,7 @@ for main pan phase 2
 <input type="checkbox"> 1/2 tsp garam masala powder
 <input type="checkbox"> 1/2 - 1 tsp chili powder, kashmiri preferred
 <input type="checkbox"> 250-400 g fresh paneer cubed, fried
+<input type="checkbox"> fresh cilantro
 
 
 ### instructions:
@@ -53,7 +53,7 @@ for main pan phase 2
 - onions and garlic won't be cooked much, strong in taste. dose appropriately
 
 
-### preparation time: 20+'
+### preparation time: 20'
 
 ### source
 

_posts/2020-11-8-kitchari_dal.md

@@ -47,7 +47,7 @@ tags:
 -optionally work with curry leaves and asafoetida
 
 
-### preparation time: 20+'
+### preparation time: 20'
 
 ### source
 

_posts/2020-4-26-green_dal.md

@@ -27,13 +27,13 @@ tags:
 <input type="checkbox"> 1 medium  onion, chopped
 <input type="checkbox"> 1 - 2 garlic
 <input type="checkbox"> 1 green chili chopped or slit lengthwise
-<input type="checkbox"> 1/2 inch ginger
+<input type="checkbox"> 1 inch ginger
 <input type="checkbox"> 2 tomato, chopped
 <input type="checkbox"> 2 cups water
 <input type="checkbox"> 250 g green or brown lentils
 <input type="checkbox"> 1 tbsp lemon juice
 <input type="checkbox"> butter to taste (optional)
-<input type="checkbox"> 1 tbsp chopped coriander leaves
+<input type="checkbox"> fresh cilantro
 
 ### instructions:
 
@@ -52,7 +52,7 @@ tags:
 - add some finely chopped veggies (carrots, celeriac, zucchini etc.) to add color and taste variety
 
 
-### preparation time: 30+'
+### preparation time: 20'
 
 ### source