Sunday, December 17, 2017

Insta Pot Chicken Biryani my style.

Insta Pot Chicken Biryani my style.




Ingredients

Whole chicken - 2 ( 4 or 5 lbs ) cut into small pieces

Basmati rice = 4 cups soaked in water, for around 30 mins ( usually its 1 cups of rice =1 1/4 cups of water)
Ghee - 4 tbsp
Fried onions - 2 cups (chop 2 onions length wise and fry in oil till golden brown)
Ginger garlic paste - 3 tbsp
Mint leaves 1 bunch chopped
Coriander leaves 1 bunch chopped
Lemon - 1/2 juice Green chilies - 6 slit Yogurt - 1 cup oil - 3 tbsp Red chili powder - 1/2 tsp or less as we will use Shan biryani masala Turmeric powder =- 1/2 tsp Shan Bombay biryani masala - 1 whole packet Salt, as per taste Dry Masala : Bay Leaves Cinnamon sticks Black cardamom Shahi jeera Cloves Cardamom Whole Pepper Star Anise Preparation: 
Marinate the chicken. In a large bowl, marinate the chicken, first, by adding all the garam masala spices. Add the ginger garlic paste, mint leaves, coriander powder, green chilies and the fried onions. Next add the spices: red chilli powder, Shan Masala powder and salt. Add the yogurt and the oil, and squeeze some fresh lemon juice on top. Mix them really well, and keep it in the fridge for 30 minutes. Now your chicken biryani base mix is ready.

Method :


1. Plug in INSTA POT and tap sauté mode in medium.

2. Heat 2 tbsp ghee 
3. Add Marinated chicken and sauté for 5 mins by covering with a glass lid.
4. Now cancel Saute mode.

5. Now press Manual mode and keep time as 10 mins and close the Insta Pot and seal the vent.
6. After 10 mins Open the lid after all the pressure is gone and you will see chicken with gravy.
7. Now add soaked and drained rice on top of chicken and spread.
8. Now add 3.5 cups of water ( as you have enough water in chicken already from gravy)
9. Add rest of your 2 tbsp ghee and check the salt and close the lid.
10. Now press Manual mode and keep time as 6 mins and close the Insta Pot and seal the vent.
11. After 10 mins, let manually release press with a spoon and open the lid and transfer rice to serving dish.
12. serve with your fav Raita.




Saturday, December 9, 2017

Sreshta Lunch Box series - 4. Spinach and Choley rice



Rice - 1/4 cup cooked
Spinach - 1/2 cup
Choley - 1/2 cup boiled
lemon - 1/2
green chili - 1 deseeded and chopped
turmeric - 1/4 tsp
salt - as needed
Choley masala - 1/4 tsp

Seasoning :
chana dal - 1/4 tsp
urad dal - 1/4 tsp
mustard seeds - 1/8 tsp
cumin seeds - 1/4 tsp


method :

1. Heat oil in a pan
2. Add seasoning items and green chili and fry nicely
3. Now add turmeric, salt n mix well
4. Now add Spinach and choley and fry for 1 min
5. Add Rice and mix well and check salt and check chilly masala n mix well.
6. Squeeze lemon and mix well.

Sreshta Lunch Box series - 3. Spinach and panner rice

Rice - 1/4 cup cooked
Spinach - 1/2 cup
paneer - 1/4 cup small cubes like sugar cubes
lemon - 1/2
green chili - 1 deseeded and chopped
turmeric - 1/4 tsp
salt - as needed
Choley masala - 1/4 tsp

Seasoning :
chana dal - 1/4 tsp
urad dal - 1/4 tsp
mustard seeds - 1/8 tsp
cumin seeds - 1/4 tsp


method :

1. Heat oil in a pan
2. Add seasoning items and green chili and fry nicely
3. Now add turmeric, salt n mix well
4. Now add Spinach and paneer and fry for 1 min
5. Add Rice and mix well and check salt and check chilly masala n mix well.
6. Squeeze lemon and mix well.

Sunday, December 3, 2017

Dal palak

Palak/Spinach - 1 bunch
Toor dal - 1/2 cup
Moong dal - 1/3 cup
Onion - 1 medium, finely chopped
Tomato - 1 medium, finely chopped
Garlic - 4 to 5, finely chopped
Ginger - 1" piece, finely chopped
Green chillies - 1, finely chopped
Turmeric powder - 1/4 tsp
Cumin/Jeera powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Jeera/Cumin - 2 tsp
Ghee - 1 tbsp
Salt - to taste
Coriander leaves - 2 to 3 sprigs
Lemon juice - 1 tbsp

Method:

1. Wash toor dal and moong dal together. Pressure the dals with a pinch of turmeric till soft. Mash and keep aside.

2. Wash the spinach well and dry it. Roughly chop the spinach and keep aside.

3. Heat ghee and add jeera. Then add garlic, ginger, green chillies and saute for a minute. Then add onions and fry till it turns golden.

4. Now add the tomatoes and saute for a minute. Then add spinach, turmeric powder, cumin powder, red chilly powder, salt and mix well.

5. Saute the spinach till it becomes soft.

6. Now add the dal and combine well. Add water if its becomes too thick.

7. Remove from heat and add coriander leaves, lemon juice and mix well.

Serve hot.

Friday, December 1, 2017

Mix Veg quinoa with masala powder.





Quinoa - 1/4 cup cooked
Cabbage - 1/2 cup
Bell pepper - 1/4 cup chopped
Spinach - 1/2 cup chopped
Coriander leaves - 1/4 cup
Green chili - 2 chopped
Oil
Red chili powder - 1/4 tsp
Turmeric - 1/4 tsp

you can use any of your fav masala's for this dish

Pav baji masla - 1tsp
or
Schezwan powder or paste - 1tsp
or
Sambar Powder - 1tsp


Method :

1. Heat oil in a pan and cumin seeds and fry
2. Add Cabbage, green chili, and fry nicely
3. Now add bell pepper, spinach n Paneer fry for 2 mins
4. Now add coriander leaves n mix well
5. Now add turmeric, salt n mix well
6. Now add Red chili powder, you fav masala and mix well
7.Add quinoa and mix well n cook for a min
8. Squeeze lemon and mix well.



Sreshta Lunch Box series - 2. Egg Fried rice


Rice - 1/4 cup cooked
onion - 1/4 chopped
tomato - 1/2 chopped
Egg - 1
lemon - 1/2
green chili - 1 deseeded and chopped
turmeric - 1/4 tsp
salt - as needed

Seasoning :
chana dal - 1/4 tsp
urad dal - 1/4 tsp
mustard seeds - 1/8 tsp
cumin seeds - 1/4 tsp

you cannot make this rice without below items :
Peas - very few like 10 (optional)
carrot - 2tbsp chopped fine (optional)
Paneer - 1/4 cup small cubes like sugar cubes (optional)
red chili powder - 2 pinches (optional)
coriander powder - 2 pinches (optional)


method :

1. Heat oil in a pan
2. Add seasoning items, onion and green chili and fry nicely
3. Now add turmeric, salt n mix well
4. Now add peas, carrot and paneer and fry for 2 mins
5. Now push everything in one corner and break egg on other side n cook
6. Now add pepper and salt n mix well
7.Add Rice and mix well
8. sprinkle red chili powder, coriander powder and check salt
6. Squeeze lemon and mix well.

Sreshta Lunch Box series - 1. Lemon rice with Potato and Paneer




Rice - 1/4 cup cooked
Potato - 1 small cubes and cook in MW for 1.5 min
paneer - 1/4 cup small cubes like sugar cubes
lemon - 1/2
green chili - 1 deseeded and chopped
turmeric - 1/4 tsp
salt - as needed

Seasoning :
chana dal - 1/4 tsp
urad dal - 1/4 tsp
mustard seeds - 1/8 tsp
cumin seeds - 1/4 tsp


method :

1. Heat oil in a pan
2. Add seasoning items and green chili and fry nicely
3. Now add turmeric, salt n mix well
4. Now add potato and paneer and fry for 1 min
5. Add Rice and mix well and check salt
6. Squeeze lemon and mix well.

 

Sunday, November 26, 2017

Mutton Curry in INSTA POT

Ingredients: Mutton - 2 lbs, cut into small pieces Onion - 1 large red onion, chopped into medium pieces Tomatoes - 2 medium, finely chopped Oil - 3 tbsp Green chillies, slit - 3 Ginger garlic paste - 2 tsp Mint Leaves - 1/2 cup Coriander Leaves - 1/2 cup Powders: 
Coriander Powder -1 tsp Chilli powder 1 tsp Shan Meat Masala -1 tbsp Turmeric powder 1 teaspoon Salt , as per taste

dry garam masala :  
Cinnamon - 2 pieces
cloves - 5
cardamom - 2
pepper corns - 1/4 tsp


preparation: Marinate mutton pieces with Salt, Turmeric Powder, Chili powder, Coriander Powder, Ginger Garlic paste Mix well and set aside for 20 minutes. Method: 1. Plug in INSTA POT and tap sauté mode,
2. Heat Oil and add all dry masala's and fry nicely, 3. Now add onions n green chilies and fry till the onions turn light brown 
4. Now add the mint leaves and coriander leaves and continue to saute. 5. Add tomatoes and let them fry till they become mushy. 6. Add the meat and saute for 5 mins 7. Add water till meat is covered
8. Add meat masala and mix well 9. Cancel the sauté mode and Close the IP lid and pressure cook for 12 minutes 10. Leave it until the pressure releases it self  for 13-15 minutes
11. Now open the lid and keep it sauté mode again and cook for 5-10 mins until u get a good boil.

Veg Pulao with coconut milk in INSTA POT


Veg Pulao with coconut milk

Ingredients 
Rice :4 cups ( basmati) soak for 30 mins
coconut milk cans - 1.5 cans ( 1:1.25 so mix this coconut milk with water and make 5 cups)
ghee - 4 tbsp
Ginger garlic paste - 1 tsp ( optional ) I did not use it
green chili - 6
Mint - 1/2 cup
coriander leaves - 1/2 cup
roasted cashew in ghee
carrot - 1/2 cup chopped very small
Peas - 1/2 cup
onion - 1 small sliced long
Priya Biryani masala powder - 1.5 tsp ( or any pulao masala)


dry garam masala :  
bay leaf - 4
Cinnamon - 2 pieces
cloves - 5
cardamom - 2
pepper corns - 1/4 tsp
shahi jeera (cumin) - 1 tsp
green chili - 6
star anise - 1

salt - 2 tsp
water : 1 cup basmati rice  = 1.25 cups of water
(so mix coconut can with this water and keep a side)

Method :
 Plug in INSTA POT and tap sauté mode,
Heat ghee and add all dry masala's and fry nicely,
Now add Onion and green chili and fry till they are soft
now add ginger garlic paste, fry until light brown
now add carrot and peas and fry for few mins
now add mint and coriander leaves and fry for a min
now add rice n roast for 1 min
now add pulao masala and mix well
now add coconut and water mix and salt mix well
now add salt and roasted cashew (optional)
Now cancel Saute mode and press Manual mode and keep time as 6 mins.
and leave it until the pressure releases it self for almost 12 mins.

Thursday, November 23, 2017

Bell Pepper fry with Besan

Bell Pepper fry with Besan.



Bell Pepper : 3 chopped bite size
Roasted bengal gram (putnala pappu): 2-3 tbsp
Sliced green chillies (pachimirapa): 4
Ajwain (vamu): 1 tbsp
Garlic pods (velulli rebbalu): 3-4
For talimpu
Dry red chilly (endumirapa): 1, urad dal (minapappu): 1 tbsp, Cumin seeds (jeelakarra): 1 tbsp, mustard seeds (aavalu): 1/2 tbsp
Turmeric powder: 1/2 tbsp
Salt: As per taste
Oil: 4 tbsp

Procedure
1: Blend roasted bengal gram into a fine powder. Keep it aside
2: Heat 4 tbsp oil in a frying pan, add and saute (fry) spices one by one for a minute in high flame
3: Mix capsicum and green chillies, saute (fry) for 1 minute in high flame
4: Add, mix 1/2 tbsp turmeric powder and ajwain (vamu). Let it cook for 1 minute in high flame
Note: Fry ajwain (vamu) in little oil as shown below
5: Add and mix 1/2 tbsp salt, saute for 1 minute
6: Add 2-3 mashed garlic pods to it and fry for 10 minutes by keep on moving once in a while in medium flame

7: Add and mix roasted bengal gram powder to it, saute (fry) for 5 minutes in medium flame by keep moving it

Turn off the flame once curry is ready
Hot and spicy capsicum fry is ready to serve. It tastes good with steamed rice, pulka and roti.

Wednesday, November 22, 2017

Chicken Sprouts noodles. ( I used Sprouts as my noodles)

Chicken  Sprouts noodles. ( I used Sprouts as my noodles)




Sprouts  - 1 lb
Chicken - 1 cup cubed
Vegies - 1 cup
egg - 2
onion - 1/2
green chilies - 3 chopped fine
garlic - 4 chopped fine
soya sauce - 3 tsp
noodles masala - 2 tsp or to taste or any spicy sauces u want
sesame oil - 1 tbsp for garnishing
chili oil - 1 tsp for garnishing
oil - 2 tbsp
pepper
salt




Preparation :
1. Boil water in a pan and add sprouts for 2 mins and rinse them under cold water and keep a side.


method :


1. Heat a wok and add oil
2. Add chicken, add pepper n salt and fry until u can see oil floating and keep aside in a plate.
3. Now in same oil, break eggs and make scramble with pepper n salt and keep aside in a plate.
 4. Now in same oil add onion, garlic , green chilies and fry for a 1min.
5. Now add vegies n fry nicely for 5 mins
6. Now add fried chicken , eggs and noodles masala and stir well
7 . Add cooked sprouts and mix well.
8. Cook on high heat so that we should see any water and sprouts get fried nicely.
9. Add soya sauce and mix well.
10. Add sesame oil and chili oil and mix nicely.











Insta Pot Veg or Paneer Biryani


Insta Pot Veg  Biryani





Ingredients:

6 tablespoons of oil
1 tablespoon ginger garlic paste
1 tsp  red chilli powder
3 green birds eye chilies (add the whole)
Few(4/5) curry leaves
A bunch of mint leaves (1/2 cup)
1/2 cup curd/yogurt
Salt, to taste
2 tsp biryani Masala powder
1/2 teaspoon of Turmeric powder
2 medium sized, diced red onion
4 medium sized, diced tomato
4 glasses of Basmati rice ( soak in water for 30 mins)
2 cups Mixed vegies ( gobi, aloo, beans , carrots and peas) or you can just use Panner and peas.




Instructions:

1.Turn ‘ON’ Sauté mode, adjust it to 'Normal', and add oil. Wait for the oil to heat up.

2. Add curry leaves, green chilies, red onions and sauté for a few minutes

3. After ginger garlic paste and sauté for a few minutes. 

4. Add mint leaves and tomatoes and mix well.

5. Move the base mix to a side, and quickly fry the Vegies or Paneer to give it burnt/fried texture.

6. Add turmeric powder, red chili powder, salt , biryani masala powder and half a bunch of cilantro

7. Add curd/yogurt and mix well and let it sauté for a minute.

8. Add  the  4 cups of rice  add 5.6 cups of water (1:1.4)

9.  Add coriander leaves and mint leaves on top

10. Turn on Manual mode, set it to 6 minutes, with whistle in SEALING mode.

11. Let it NPR for around 9 mins. Do a QR to release any remaining pressure.

12. Serve hot!

Wednesday, November 15, 2017

Shika's Chicken Dum Biryani


My friend Shika made this amazing chicken biryani for office Thanksgiving Potluck. It tasted yum.



1.       Chicken (or mutton) Marinade :  Marinate this for 24 hours at least (throw all this in a bog bowl or zip lock bag)

·         Washed n cut meat

·         Curd (desi dahi)

·         Red pepper powder

·         Coriander powder

·         Turmeric powder

·         Salt

·         Garam masala powder

·         Lime juice

2.       Rice: Cook rice ahead of time [N cups rice + (N+2) cups water]

3.       Saffron + warm milk (soak for 5 min at least)

4.       Cilantro chopped

5.       Mint (optional) (I don’t like mint in my biryani)

6.       Take a pot with good depth (6-7 inches maybe so we can have multiple layers of chicken n rice)

7.       Heat Ghee and add:

·         Cumin

·         Clove

·         Green Cardamom

·         Black cardamom

·         Cinnamon

·         Black peppercorns

·         Star anise

8.       Layering:

·         Add 4-5 onions (long cut) and mix it with ghee, slow down the heat to minimum (we do not want onions to cook, they should caramelize slowly after the layering is done, start the layering immediately)

·         Add a layer of marinated chicken

·         Add a layer of rice (all chicken should be covered nicely and more)

·         Add mixture of milk + saffron

·         Add garnish of cilantro (+mint)

·         Add second layer of chicken

·         Second layer of rice + saffron milk + cilantro

·         Add third layer of chicken

·         Third layer of rice + saffron milk + cilantro

·         Repeat this till you exhaust chicken and top layer should always be rice.

·         Wrap dough on top of the edge of the pot, put on the lid on top of the dough ring and press enough to seal it in without any vents (steam should not escape)

 

Heat on high/medium for 20 mins (time it!)

Heat it on low for another 30 mins

Sunday, November 12, 2017

Insta Pot Egg Biryani


Insta Pot Egg Biryani





Ingredients: 6 tablespoons of oil 1 tablespoon ginger garlic paste 1 tsp red chilli powder 3 green birds eye chilies (add the whole) Few(4/5) curry leaves A bunch of mint leaves (1/2 cup) 1/2 cup curd/yogurt Salt, to taste 2 tsp biryani Masala powder 1/2 teaspoon of Turmeric powder 2 medium sized, diced red onion 4 medium sized, diced tomato 4 glasses of Basmati rice ( soak in water for 30 mins) 7 hard boiled Eggs (https://youtu.be/9ejV-S2IQX0) Instructions: 1.Turn ‘ON’ Sauté mode, adjust it to ‘LOW’ or 'Normal', and add oil.Wait for the oil to heat up. 2. Add curry leaves, green chillies, red onions and sauté for a few minutes 3. After ginger garlic paste and sauté for a few minutes. 4. Add mint leaves and tomatoes and mix well. 5. Move the base mix to a side, and quickly fry the boiled eggs to give it burnt/fried texture. 6. Add turmeric powder, red chili powder, salt , biryani masala powder and half a bunch of cilantro 7. Add curd/yogurt and mix well and let it sauté for a minute. 8. Add the 4 cups of rice add 5.6 cups of water (1:1.4) 9. Add coriander leaves and mint leaves on top 10. Turn on Manual mode, set it to 6 minutes, with whistle in SEALING mode. 11. Let it NPR for around 9 mins.Do a QR to release any remaining pressure. 12. Serve hot!

Monday, November 6, 2017

Moong Dal Cabbage fry


Moong Dal Cabbage Fry




Ingredients

Cabbage: 1/2 Kg ( ½ head)

Moong Dal: 100 grams ( ¾ cup)
Ginger – 2 or 3 inches or 20 gms

Green Chilies: 8
Curry Leaf: 1 Stem
Mustard Seeds: 1 tsp
Cumin Seeds: 1 tsp
Dry Red Chilies: 2
Urad Dal: 1 tsp
Turmeric Powder: 1/2 tsp
Coriander Seeds Powder: 1 tsp

Coconut Powder: 3 tsp
Salt: 1 tsp
Oil: 3 tsp
Lemon drops : 2 or 3
Water


Preparation :

1. Meanwhile blend Ginger and Green Chilies into paste
2. Cook Moong dal adding 1 glass (250 ml) Water and 2-3 drops of Oil in high flame for 8-10 min (Podi podi ga vundali pappu, mettaga avakoodadu)
3. Add 1 glass of water to container, cook Cabbage in that water adding 1/2 tsp Salt and 2-3 drops Lemon Juice in high flame for 5 min
4. Strain water from cooked Moong dal
5. Strain water from Cabbage when cooled
6. Heat Oil in a pan, fry Urad Dal, Mustard Seeds, Cumin Seeds, Dry Red Chilly, Curry Leaves
7. Let them fry for a min
8. Add Ginger Chilly paste, fry for 2 min and keep moving
9. Add 1/4 tsp Salt and 1/2 tsp Turmeric Powder
10. Add Cooked Cabbage and Moong dal. Mix once and close the lid, fry for 10 min in medium flame (add salt if required after tasting and mix in between)
11. Add 1 tsp Coriander Powder and 4 tsp Coconut Powder fry for 5 min in high flame by mixing thoroughly
12. Garnish with coriander leaves

Note : Adding lemon drops while cooking cabbage removes bad smell (Pachi vasana vundadu).

This is protein and negative calorie curry which is good for weight reduction

Saturday, October 21, 2017

Pappy charu (mom style)


Ingredients
Toor dal - 1 cup cooked
onions - 1 cup
Tomato - 1 chopped
green chili - 4
tamarind juice - 2 cups
coriander leaves - 2 springs  
cumin seeds - 1 tsp curry leaves - 1 springs ghee - 1 tsp ginger garli paste - 1.2 tsp green chilli - 4 number hing - 1/4 tsp Mustard seed - 1 tsp Oil - 1 tbsp onions - 1 cup Red chilli dry - 2 number Salt
Sugar - 1/4 tsp Turermic powder - 1/2 tsp Directions 1. Boil Dal with turmeric and mash keep it a side. 2. Take pan add oil,mustard seeds,cumin seeds,red chillis dry, onions,hing,turmuric,curry leaves,green chillies,ginger garlic paste,tomatos mix well and now add tamarind juice,chilli powder,salt 
3. Cook till it comes to boil then add some more water as need let it come to boil again. 4. Now add boiled dal and mix well,now add sugar,ghee and cook

Telangana Style Mutton Curry


Telangana Style Mutton Curry

Mutton - 3lbs (packet)
onion - 2 medium
turmeric powder - 1/2 tsp
ginger garlic paste - 2 tsp


masala paste :

Poppy seeds(optional) - 2 teaspoons
Cumin seeds - 1/2 teaspoon, roasted
coriander seeds - 2 teaspoons roasted
coconut powder - 3 teaspoons
Cardomom sticks -3, 
Cloves -4, 
Cinnamon sticks- 3 small 1/2 inch sticks, 
Shajeera - 1/2 tsp

For masala; To a mixie jar, add 2 teaspoons poppy seeds(optional), 1/2 teaspoon cumin seeds, 2 teaspoons coriander seeds(fried), 3 teaspoons coconut powder, Garam-masala, 3 cardomom sticks, 4-5 cloves, 2-3 cinnamon sticks, 1/2 teaspoon shajeera. Ginger and garlic cloves are optional. Add water and grind it into a paste. 

METHOD: Mutton cooks faster in pressure cooker. To a cooker add 2 tablespoons oil and heat it. 
Add 2 cups onions and fry till they change colour. 
Add 1/2 teaspoon turmeric powder, 2 teaspoons ginger-garlic paste and mix. Let it fry for a minute. 
Add cleaned mutton and let it cook in oil. Close the lid and cook till the water in the mutton boils away. 
To the cooked mutton add 3 teaspoons chilli powder, 2 teaspoons salt and mix. 
Add the masala paste and mix. Let it cook. 
Add 1 cup water to the empty mixie jar, mix and add this water the mutton curry. 
Close the lid and cook for 2-3 wistles. Let the cooker cool down and open the lid. 
Cook till the gravy becomes thicker. Add coriander leaves and mix.

Sunday, October 8, 2017

Black whole Urad Dal dosa / Black minapappu dosa

Black whole Urad Dal dosa / Black minapappu dosa





Black whole Urad dal - 1 cup
Dry Red chili - 6
Ginger - 1 inch
Salt - to taste

Method :
1. Soak Black urad dal for 6 hrs
2. Grind Urad dal , dry red chili, ginger and salt to a coarse batter and take it in a bowl
3. Now add cumin seeds to batter.
4. Now heat a griddle and pour batter as a thick pan cake.
5. sprinkle oil on side and roast two sides nicely.


Sunday, October 1, 2017

Lemon rice

Rice : 3 cooked cups ( while cooking add 4 tbsp of oil)
lemons : 6

seasoning :

oil - 6 tbsp
chana dal - 1 or 2 tbsp
urad dal - 1 or 2 tbsp
green chili - 8 slit
dry red chili - 3
ginger - 4 tbsp chopped
curry leaves - 10
mustard - 1 tsp
hing - 2 pinches
turmeric - 1 tsp
salt - as required

Method :

Heat oil in a pan,
1. Add Chana dal, Urad dal , Green chili, Ginger , kaju and let them fry nicely
2. Now add mustard, curry leaves, dry red chili and fry for a min
3. Now add turmeric , salt and hing and mix well.
4. Noe switch of the stove and add 3 lemon juice and mix well.
5. let it sit for a while so that green chili will soak lemon juice .
6. Take cooked rice in a big bowl
7. Now add above sesoinng to rice and add 3 more lemon juice to rice and check salt.
8. Check if u need more lemon juice or salt .
9. Garnish with coriander leaves.

Thursday, September 28, 2017

Semiya Upma



Semiya Upma
Bambino - 1 cup ( boil water for 5 and add semiya and cook for 5 mins and strain in a colander and sprinkle cold water)
lemon - 1 full juice
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Green chili - 2 chopped
curry leaves - few
turmeric

Mixed veges (optional)


Method :

1. Heat oil in pan, add green chili and curry leaves.
2. Now add chana dal, urad dal, mustard , cumin fry nicely.
3. Now add turmeric and salt and add cooked semiya n fry for 2 mins
4. Now switch off and add lemon juice n mix well.
5. check salt n garnish with coriander leaves.

Note : you can add mixed veges after seasoning before adding turmeric and salt n fry well.
 

Wednesday, September 20, 2017

Dosakaya tomato curry

Dosakaya - 1 medium ( deseed and chop into small pieces)
Onion - 1
Tomato -2
Green chili -1
Red chili powder -1/2 tsp
Salt - to taste
Ginger garlic paste - 1/2 tsp

1. Heat oil in a pan, add onion , green chili and fry nicely
2. Now add turmeric and g.g paste  n mix well
3. Now add dosakaya and tomato n mix well
4. Add little water (don't add salt in curry now, dosakaya won't cook )
5. Cook for 10 mins with lid closed
6. Now add red chili powder n salt n mix well
7. Cover n cook for more 5 mins (if u want add little water)

Saturday, September 16, 2017

Bottle Gourd Pachadi / Sorakaya Pachadi

Bottle gourd - 1/2 (chop in pieces)
Green chilies - 4
Tomatoes - 2
cumin seeds

tamarind paste - 1/2 tsp
garlic - 4 cloves
Salt


seasoning :
Mustard
cumin
urad dal
curry leaves
garlic
hing

Method :

1. Heat oil in a pan, add cumin, bottle gourd, tomato and fry well. Keep the lid and cook until done.
2. Take cooked bottle gourd , tamarind, garlic and salt in mixie and grind to paste.
3. do the seasoning and its done.

Sunday, June 18, 2017

Mutton curry wth home made garam masala




Ingredints
Mutton : 2lbs
onion - 1 big chopped
tomato - 2 chopped
garam masala ( grind pata (2) , lavanga(6), elachi(4), pepper corns (10) ) - grind and use 1 tsp spoon for this
ginger garlic paste - 2 tbsp
red chili powder - 1 tsp
coriander powder - 2.5 tsps
cumin seeds - 1 tsp
turmeric
salt

Method : 
Heat oil in a cooker, add onions fry till golden brown
now add mutton and fry till water is evaporated
now add ginger garlic paste
now add red chili powder, coriander powder, cumin seeds, turmeric and salt n mix well
now add tomato n mix well
add water n close the lid and give three whistles. let it cool down.
now take the lid and cook well until oil is separate.
now add garam masala powder - 1tsp
squeeze 1/2 lemon
add little water n cook on slow flame for more 10 mins
garnish with coriander leaves.

Coconut rice

My friend Sukanya shared this recipe with me.


Ingredients 
Rice :4 cups ( basmati)
coconut cans - 2
ghee - 4 tbsp
Garlic - 4 big pods
green chili - 6
Mint - 1/4 cup
coriander leaves - 1/2 cup
roasted cashew in ghee


dry garam masala :  
bay leaf - 4
Cinnamon - 2 pieces
cloves - 5
cardamom - 2
pepper corns - 1/4 tsp
shahi jeera (cumin) - 1 tsp
green chili - 6
star anise - 1

salt - 2 tsp
water : 1 cup basmati rice  = 2cups of water
(so mix coconut can with this water and keep a side)

Method :
Heat ghee in a cooker pan,
add all dry masala's and fry nicely,
now add garlic, green chili, fry until light brown
now add mint and coriander leaves and fry for a min
now add rice n roast for 1 min
now add coconut and water mix and salt mix well
now add roasted cashew (optional)
keep this dish in electric rice cooker n cook till done.

Green Chicken Curry





INGREDIENTS
1 Whole Chicken-2 lbs medium cut
Onion-1 medium(if small,use 2)sized chopped
Tomatoes-2 medium finely sliced 
Garam masala powder-1&1/2tsp/as needed (grind leach, data, lavanaga, pepper seeds)
Whole spices-2 cloves,1 star anise,cinnamon-2"stick,Fennel seeds/Saunf-1tsp
Oil-3tbsp/as needed


GREEN MASALA PASTE 

Ginger-3"piece cut into small pieces
Garlic-3fat cloves cut into small pieces
Green Chilies-6 broken/to taste
Cilantro-1/3cup chopped
***Grind all these into a paste using blender. 

TO POWDER :
Coriander seeds-3tbsp (if u have powder use it)
Cumin seeds-1tsp
Desiccated coconut powder-1tbsp
Blend these into a bit coarse powder.

TO MARINATE CHICKEN :
Red Chili powder-1&1/2tsp/as needed
Green masala paste-1tsp(rest will be added in the curry)
Turmeric-1/2tsp
Salt-to taste(just enough for chicken)
Few drops of lemon juice about 1/2tsp 
Marinate chicken with these and refrigerate for at least 20mins!

Method : 

Heat oil in a pan and fry whole spices and fennel.
Now add onions and fry till translucent.Next goes in the marinated chicken.Saute till all the moisture evaporates and oil starts to leave. 
Now add chopped tomatoes and mix well.Cook till they look a bit mushy.
Now add the green masala paste, garam masala,(1/4tsp) 
Now add Coriander,cumin & coconut powder and mix well.
Now add water & adjust salt. I added about 1 cups of water.
Then close the lid and cook for 10 mins. 
and keep in low flame for more 5 mins


Monday, June 12, 2017

Beans with Surti Papdi Lilva

Beans - 2 lbs fresh or Frozen -3 packets -small
Surti Papdi Lilva - 2 packets frozen
onion - 1/2 chopped
green chilis - 5 chopped
curry leaves - few
chana dal - 1 tbsp
urad dal - 1 tbsp
mustard seeds - 1 tsp
cumin seeds 1 tsp
coconut - 3 tbsp
salt - to taste
turmeric - 3/4 tsp

Preparation:

Beans - chop beans in to very small pieces and take them in big bowl add little water and Microwave for 10 mins ..keep mixing in between .

Surti papdi - take them in big bowl add little water and Microwave for 10 mins ..keep mixing in between .

Method :

1. Heat oil in a pan, add Chana dal, urad dal, mustard seeds and cumin seeds. fry them light brown
2. Now add onions, green chili and curry leaves and fry till onions turn pink
3. Now add green beans and turmeric n fry for 5 mins
4. Now add surti papdi and mix well and cover and cook for 10 mins
5. Now add salt and coconut powder and mix well and cover n cook for 5 mins.

You can add red chili flakes for more spicy on top before taking the dish off the stove n mix well.




Wednesday, June 7, 2017

Pav Bhaji



Ingredients:
Potatoes – 3 cups, diced small
Cauliflower – 2 cups, finely chopped
Frozen Green Peas – 1 cup
Carrots – ½ cup, diced small
Salt – 1 tsp (to taste)
Haldi(Turmeric) – ¼ tsp
Water – 2 cups
Oil – 1 Tbsp
Butter – 1 Tbsp
Jeera (Cumin Seeds) – ½ tsp
Hing (Asofoetida) – pinch
Red Chili Powder – ¼ tsp (to taste)
Onion – 1 medium, finely chopped
Garlic – 2 tsp, minced
Ginger – 2 tsp, minced
Tomato – 1 medium, chopped
Tomato Sauce – ½ cup (1/2 of 8 oz. can)
Pav Bhaji Masala – 3-4 tsp (to taste)
Dhania Powder – 1 tsp
Lemon Juice – ½  lemon juice (to taste)
Cilantro – 1/2 cup, chopped (for garnishing)
Method:
1. In a pressure cooker, add Potatoes, Cauliflower, Green Peas, Carrots, Salt, Haldi and Water – Mix well.
2. Pressure cook for 2 whistle and remove pressure after 2 minutes 
3. Heat Oil and Butter in a non-stick pan.
4. Add Jeera and allow it to sputter.
5. Add Hing and Red Chili Powder.
6. Add Onions, Garlic and Ginger – stir well.
7. Cook until Oil starts to separate.
8. Add Tomatoes and Tomato Sauce and mix well.
9. Cook until Oil starts to separate again.
10. Add Pav Bhaji Masala and Dhania Powder – mix well and cook for 1 minute.
11. Add Vegetables and lightly mash.
12. Add Lemon Juice and adjust Salt/Chili Powder/Pav Bhaji Masala.
13. Cook for 5 minutes. Garnish with Cilantro, chopped raw Onions, Green Chilies and a squeeze of Lime juice.