Perfect Mutton Korma

 1st set Ingredients

Mutton - 2 lbs

Oil - 3-4 tbsp

Onion - 1 big (chopped fine)

Ginger garlic paste - 1 tsp

Tomato - 2 big round ones (chopped fine)

Green chilies - 2 slit 

Curry leaves - few 

Turmeric - 1/4 tsp

Red chili powder - 1/2 tsp 

Kashmir red chili powder - 1/2 tsp

Salt - to taste

Kasuri methi - 1/2 tsp ( crush to powder)

Cilantro - 1/4 cup

Boiled potatoes - check notes to cook them

2nd set - grind to a fine paste

Cashews - 1 tbsp

Melon seeds - 1 tbsp

Poppy seeds - 1 tsp

water - 1/2 cup

Dry masala:

Green Cardamom - 5

Cloves - 5

Cinnamon - 1 inch

Spices:

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

meat Masala - 1/2 tsp

Water - 1 cup 

Notes - Boiled Aloo prep:

Heat oil in a pan, add 4 potatoes ( cut into 1/2 pieces), red chili powder, salt, turmeric and mix well

Now add 1/2 cup water and close the lid on low flame for 5 mins.

Potatoes should cook 3/4th .

If needed add little more water and cook covered.

Method :

1. Heat oil in a pan and Dry masala's and let it splutter
2. Now add onion, green chili, curry leaves and fry till onions turn light golden brown
3. Now add mutton and cook until oil is all oozing out.
4. Now add ginger garlic paste and fry for a minute
5. Now add tomato, turmeric, 2 red chili powder's, salt and mix well.
6. Once tomato is cooked and when it starts to leave oil to sides
7. Now add cashew melon poppy paste and cover and cook for 3 mins
8. Now add coriander powder, cumin powder and meat masala and mix well for a min.
9. Now add kasuri methi and and mix well for a min.
10. Now add 1 cup water, and cook for 2 whistles and switch off the flame. leave it for until pressure is gone.
11. Now add boiled potato chunks, cilantro and cook on low flame for 5 mins.
12. switch off and serve with hot rice.

Perfect egg curry

  

Eggs - 6
Oil - 4 tbsp
Onion - 1 large - chopped fine
Curry leaves - few chopped
Ginger garlic paste - 1 tsp
Tomato - 1 m - chopped fine

Red chili powder - 1/2 tsp

Kashmir red chili powder - 1/2 tsp
Turmeric - 1/2 tsp
Salt - 1/2 tsp or to taste

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Garam masala - 1/4 tsp

Dry fenugreek leaves - 1/2 tsp
Water - 1/4 cup
Coriander leaves - 1/4 cup few chopped

Method:
1. Heat Oil in a pan
2. Add onion,  curry leaves and fry till onions are light brown
3. Now add ginger garlic paste and fry for 1 min.
4. Now add boiled eggs, red chili powder, Kashmir red chili powder, turmeric, and mix well

5. Now add tomato, coriander leaves and cook 2 mins 
6. Now add water and close the lid and cook for 5 mins
7. Now add salt, coriander powder, cumin powder, garam masala, dry fenugreek leaves and mix well and close the lid and cook on the slow flame for 10 mins.
8. Switch off and serve.

Perfect Mushroom Pulao

 Mushroom pulao

Basmati rice - 3 cups ( wash n soak in water for 30 mins)

Set 1

Marinate below ingredients for 20 mins

Musrhoom - 600 gm ( whole packet, cut Into 2 pieces)

Turmeric - 1/2 tsp

Red chili powder - 3/4 tsp

Vijayawasda red chili powder - 1/4 tsp ( v spicy so optional)

Kashmiri chili powder - 1/4 tsp

Salt - 1 tsp

Shan bombay biryani masala - 1.5 tsp

Ginger garlic paste - 2 tsp

Curd - 1/2 cup

Mint - 15 leaves chopped

Cilantro - 1/2 cup chopped

Set 2

Ghee - 2 tbsp + 2 tbsp

Oil - 2 tbsp

Pata - 1 inch, 

Lavanga - 6, 

bayleaf - 2 tear it,

Black cardamom - 1,

Green cardamom - 5

Shahi jeera - 1/2 tsp

Onion - 2 medium sliced long

Green chili - 4 slit

Water - 4.5 cups ( for every 1 cup, 1.5 water)

Method:

1. Heat ghee, oil in a wide pan

2. Now add dry garam masala and fry for a min.

3. Now add onions, green chili, and fry till they are light golden brown.

4. Now add marinated mushroom and mix well and cook for 15 mins

5. Now add soaked rice and water

6. Now check salt and spices and close the lid and cook on low flame for 20 mins.

7. Stir in between and add ghee as garnishing.

Perfect Tamoto pappu

Toor dal -250 gm / water - 500 ml (1gm to 2 ml)
Tomato - 2 m or 250 gms
Onion - 1 medium
Tamarind paste - 1 tsp
Red chili powder - 1 tsp
Oil - 2 tbsp
Turmeric - 1/2 tsp

Salt - 1 tsp

Tadka:

Oil - 3 tsp

Ghee - 1 tsp

Cumin - 1/2 tsp

Mustard - 1/2 tsp

Garlic - 10 cloves

Dry red chili - 3 broken into pieces

Curry leaves - 12 leaves

Onion - 1/2 medium 

Cilantro - 1/8 cup chopped

Method:

1. Take Instant pot and add dal, water, onion, tomato, red chili powder, turmeric, oil and close the lid and seal the vent and cook for 12 mins.

2. Once 12 mins is done, let it release the pressure normally

3. Now add tamarind paste and mash the dal.

4. Now select saute mode on instant pot and add 300 ml water now and salt and mix well. 

5. Now do tadka as below

6. Heat oil / ghee in a pan, ass cumin, mustard seeds, garlic, dry red chili, curry leaves and fry for 2 mins

7. Now add onion and cook for 5 mins on low flame.

8. Now add cilantro and cook for a min.

9. Add above tadka to dal and boil for 5 mins and switch off

Thotakura tomato curry

 

Thotakura tomato curry

Thotakura  - 3 cups chopped

Oil - 4 tbsp

Chana dal - 1/2 tsp

Urad dal - 1/2 tsp

Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Dry red chili - 1 

Onion - 1 medium chopped

Green chili - 1 chopped

Curry Leaves - 10

Ginger Garlic Paste - 1/2 tsp

Tomato - 1 small chopped

Red chili powder - 1/2 tsp

Turmeric - 1/2 tsp

Salt - 3/4 tsp

Water - 1/2 or 1 cup

Method :

1. Heat oil in a pan, add chana dal, urad dal, cumin, mustard seeds, dry red chili and fry for a min
2. Now add onion, green chili and fry till the onion turns translucent.
3. Now add Thotakura and fry for 5 mins until its water is dried.
4. Now add ginger garlic paste and mix well.
5. Now add tomato and cook it is well mashed with lid covered
6. Now add red chili powder, turmeric, salt and mix well and cook for 5 mins
7. Now add 1 or 1/2 cup water and mix well.
8. Cover and cook for 10 mins on low flame.
9. Serve with hot rice.

Chukakura Pappu

Set 1:

Chukkakura - 1 cup chopped ( 16oz box full leaves)

Tomatoes – 1 m chopped

Toor Dhal – 3/4 cup 

Onion – 1/2 chopped 

Green Chillies – 2 -chopped

Turmeric Powder – 1/4 Tsp

Red chili powder - 1/2 tsp

salt - 1/2 tsp

Water - 2 cups

Set 2:

Oil – 3 tbsp

Chana dal - 1/2 tsp

Urad dal - 1/2 tsp

Mustard seeds - 1/2 tsp

Cumin seeds – 1/4 Tsp

Garlic – 4 cloves

Dry Red Chillies – 1 No’s 

Curry leaves – 2 Sprigs 

hing - 1/4 tsp

Ghee – 30 ml

Method :

1. Take instant and put all set 1 ingredients and put seal vent mode and press pressure for 15 mins.
2. One pressure is done, let it manual release.
3. Now in another small pan, Take oil, ghee and add garlic, chana dal,urad dal,mustard seeds, cumin seeds, dry chili, curry leaveand fry till garlic turns light brown.
4. Now add hing and add this seasoning to above dal in instant pot.
5. Now press sauté mode and adjust water and salt according ur need and let it boil for few more mins and switch off. 

Thotakura stir fry

Thotakura stir fry

Thotakura  - 2 cups chopped

Onion - 1 medium chopped

Green chili - 3 slit

Dry red chili - 1 

Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Turmeric - 1/2 tsp

Salt - 3/4 tsp

Oil - 2 tbsp

Method :

1. Heat oil in a pan, add cumin, mustard seeds and fry for a min
2. Now add onion, green chili, dry red chili, and fry till the onion turns translucent.
3. Now add Thotakura and fry for 2 mins
4. Now add turmeric, salt and mix well and cook for 5 mins
5. Now add 1/2 cup water
6. Cover and cook for 10 mins on low flame.
7. Serve with hot rice.