Induction recipes

Ingredients: • 1 tablespoon olive oil • ½ medium onion, diced (approximately ½ cup) • ½ red bell pepper, seeded and diced (approximately ½ cup) • 2 cloves garlic, finely chopped • 1 teaspoon paprika • ½ teaspoon ground cumin •  1/2  teaspoon chili flakes (adjust to taste) •   1 ¾ cups (420 mL) whole peeled tomatoes with their juices, crushed • 3 large eggs • Salt and freshly ground black pepper, to taste • Fresh cilantro and parsley, chopped, for garnish Instructions: 1. Sauté the Vegetables: • Set your induction cooktop to medium heat (Level 700W). • In a medium-sized sauté pan, heat 1 tablespoon of olive oil. • Add the diced onion and red bell pepper. Cook, stirring occasionally, until the onion becomes translucent, and the bell pepper softens, about 5 minutes. 2. Add Garlic and Spices: •   Add the finely chopped garlic, 1 teaspoon paprika, 1 teaspoon ground cumin, and 1/4 teaspoon chili powder to the pan. Stir continuously for about ...

Ingredients  Mexican Seasoning: • Cumin – 1 tbsp • Coriander seeds – 2 tbsp • Cinnamon – small piece • Cloves – 5-6 nos • Oregano, dried – 1 tbsp • Kashmiri chilli powder – 1 tbsp • Salt – 1 tsp • Onion powder – ½ tsp • Garlic powder – ½ tsp Paneer: • Paneer – 200 gms • Olive oil – ¼ cup • Mexican seasoning – 2 tbsp • Garlic, chopped – ½ tsp • Lemon juice – 1 tbsp • Salt – to taste Lemon Coriander Rice: • Butter – 2½ tbsp • Onion, chopped – ½ cup • Rice – 1 cup • Salt – to taste • Water – 1½ cups • Coriander, chopped – ½ cup • Lemon juice – 3 tbsp Salsa (Pico De Gallo): • Tomato, diced – 1 cup • Onion, chopped – ½ cup • Coriander, chopped – handful • Corn niblets, boiled – ½ cup • Green chilli, chopped – 2 nos • Salt – to taste • Lemon juice – 4 tbsp Burrito Sauce: • Garlic, chopped – ½ tsp • Water – a dash • Hung curd – 1 cup • Chilli sauce – 2-3 tbsp • Salt – to taste • Lemon juice – 1 tbsp • Mexican...