Start refactor 2024

_pages/about.md

@@ -16,10 +16,10 @@ All recipes are at least lacto-vegetarian (paneer, cream or butter in some dishe
 
 **Seven cooking steps**
 
-1. Prepare and fry spices. Do not burn them, watch carefully.
-2. Add onion and fry until golden.
-3. Add garlic, chili peppers, and quickly fry them.
-4. Make spice paste - not a "grinded" paste unless indicated. This "paste" could also be conserved for later and/or mobile curry action. Not a "real" cooking step, but nice to make it up to 7.
+1. Heat oil, add onion and fry until golden.
+2. Prepare and fry whole spices (including cumin seeds). Do not burn them, watch carefully. 
+3. Add garlic, chili peppers, and powder spices and quickly fry them.
+4. Make spice paste - not a "grinded" paste unless indicated. This "paste" could also be conserved for later and/or mobile curry action. Not a "real" cooking step, but it helps to reach 7 cooking steps.
 5. Add water, tomatoes, coconut milk etc. to start the cooking phase. In the case of tomato base, it may take a while to build the fundamental taste of the sauce ("sugo style").
 6. Add "main" ingredient like lentils, beans or vegetables. Cook them until done. They may also be cooked separately, as in many original recipes. In any case, make sure to simmer these ingredients for some minutes in any scenario.
 7. This is the phase of final touches: herbs (cilantro, fenugreek leaves), cream and butter or alternatives, salt to taste, lemon juice, or paneer etc. will be added here. Stir it up well for a last time and taste it to perfection.

dev/2022-6-19-aloo_gobi_dark_style.md

@@ -0,0 +1,68 @@
+---
+title: "Aloo Gobi Dark Style"
+date: 2022-06-19T15:34:30-04:00
+categories:
+  - challenge mode 
+tags:
+  - north
+  - vegan
+  - veggies
+
+---
+
+### ingredients:
+
+whole spices
+<input type="checkbox"> 1 - 2 inch cinnamon stick
+<input type="checkbox"> 1 - 2 bay leaf
+<input type="checkbox"> 2 - 4 green cardamom
+<input type="checkbox"> 1 black cardamom
+<input type="checkbox"> 2 - 3 clove
+<input type="checkbox"> 1 - 3 pinch of mace
+
+for cooking sauce
+<input type="checkbox"> 2 - 4 tbsp vegetable oil 
+<input type="checkbox"> 1 tsp salt, more to taste 
+<input type="checkbox"> 1/2 tsp turmeric powder
+<input type="checkbox"> 1/2 - 1 tsp garam masala powder
+<input type="checkbox"> 1 tsp cilantro powder 
+<input type="checkbox"> 1/2 - 1 tsp chili powder
+<input type="checkbox"> 1/2 - 1 tsp dried fenugreek leaves, crushed 
+<input type="checkbox"> 1 onion, chopped
+<input type="checkbox"> 1 - 2 garlic, crushed or finely chopped
+<input type="checkbox"> 1 - 2 inch ginger
+<input type="checkbox"> 1 - 2 cup chopped tomatoes
+<input type="checkbox"> 1 - 2 cup water
+<input type="checkbox"> 250 g cauliflower cubes
+<input type="checkbox"> 250 g potato cubes
+<input type="checkbox"> 15 - 25 cashew nut crushed, soaked, grinded or 2 - 4 tbsp of cashew paste
+<input type="checkbox"> 2 tbsp cream (optional)
+<input type="checkbox"> 1 green chili, slit or chopped (optional)
+<input type="checkbox"> fresh cilantro
+
+
+
+
+### instructions:
+
+<input type="checkbox"> fry whole spices
+<input type="checkbox"> fry sauce spices, add onion, garlic, ginger, make paste
+<input type="checkbox"> add tomato, water, cook sauce
+<input type="checkbox"> add potatoes and cauliflower, cashew paste, cook until done
+<input type="checkbox"> add cream (optional), chili (optional), and fresh cilantro to finish
+<input type="checkbox"> serve with rice or naan
+
+### chef bruno's pro tips:
+
+- black cardamom carries the dish. make sure not to overdo it
+- be careful with the mace too
+- add some fresh ginger before serving
+
+
+### preparation time: 30'
+
+### source
+
+<a href="https://www.vegrecipesofindia.com/aloo-gobi-recipe-punjabialoo-gobi/
+" target="_blank" >https://www.vegrecipesofindia.com/aloo-gobi-recipe-punjabialoo-gobi/
+</a>