Perfect potato fry

Potatoes - 4 chopped small pieces ( wash them 3 times to remove the starch)
Oil - 3 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds -1/2 tsp
Urad dal - 1/2 tsp

Onion - 2 tbsp chopped
Green chilies - 1 slit
Curry leaves - few
Ginger garlic paste - 1/2 tsp
Red chili powder - 1 tsp
Turmeric - 1/2 tsp
Salt - 3/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp

Method:
1. Heat oil in pan, add mustard, urad dal and cumin seeds fry till light brown
2. Now add onion, and green chili, curry leaves and fry till onions are light brown
3. Now add potatoes and ginger garlic paste and fry nicely in oil till they are cooked without lid.
4. Now add red chili powder, turmeric, coriander-cumin powder, and salt n mix well for a min.
5. Switch off the stove and serve.

Perfect Spring onion, aloo and tomato curry

 

Spring onion - 1 cup - chopped 

Potatoes - 2 - cubed

Onion - 1/2 small - chopped

Curry leaves - 1 spring

Green chili - 2  chopped

Ginger garlic paste - 1 tsp

Tomato - 1 small  - chopped

Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Turmeric - 1/4 tsp
Salt - 1/2 tsp

Seasoning:

Oil - 3 tbsp

Chana dal - 1 tsp
Urad dal - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp


Method:
1. Heat oil in a big wok, add chana dal, urad dal, mustard seeds, cumin seeds, and fry for a min
2. Now add onion, curry leaves, green chili, and fry till onion are translucent
3. Now add Potatoes and ginger garlic paste and mix well.
4. Now add tomato, red chili powder, coriander powder, cumin powder, turmeric, salt and mix well and cover with the lid and cook till oil comes out.
5. Now add spring onion and mix very gently and close the lid and cook for 2 mins on low flame.
7. Now add 1/2 glass of water and cook for more 10 mins with lid closed on low flame.

8.  Switch off the flame and serve with hot rice.

Perfect Cauliflower with tomato and no onion

Cauliflower - cut the florets in bite size - 3 cups
Oil - 3 tbsp
Onion - 1/4 chopped fine (optional)
Tomato - 1 medium - chopped fine
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - few chopped

Kashmiri Red chili powder - 1 tsp

Turmeric - 1/2 tsp ( 1/4 tsp in hot water and 1/4 tsp in cooking process)

Salt - 1 tsp ( 1/4 tsp in hot water and 3/4 tsp in cooking process)

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Cilantro leaves - few chopped for garnishing.

Preparation:
In bowl, take hot water add cauliflower, turmeric, salt and keep a side for 10 mins.
Method:
1. Heat oil , add urad dal, cumin and mustard seeds..fry them
2. Now now add onion, curry leaves, tomato and mix well n cook with lid closed for 5 mins on slow flame.
3. Now add turmeric, red chili powder, salt, coriander powder, cumin powder and mix well
4. Now add blanched cauliflower and mix and close the lid and cook for 5-7 mins on low flame.
5. Garnish with coriander leaves and switch off the flame.

Perfect Beans aloo curry

 

Beans - 3 cups chopped
potatoes - 2 M ( chop into byte pieces)
onion - 1 small chopped fine
Tomato - 1 small chopped

Ginger garlicpaste - 1/2 tsp
Mustard - 1/2 tsp
Cumin - 1/2 tsp

Urad dal - 1/2 tsp

Red Chili Powder - 1tsp
haldi - 1/2 tsp
coriander powder - 1 tsp
coconut powder - 1/2 tsp

Preparation:

Take Instant pot, cook chopped beans and click on steam for 2 mins.

method:

1. Heat oil in a pan, add mustard and jeera
2. Now add onion and fry till light brown

3. Now add potatoes and cover and cook for 5 mins

4. Now add ginger garlic paste and mix well

5. Now add beans and mix well and fry for tomato and mix well and cook for 5 mins

6. Now add tomato, turmeric, red chili powder, coriander powder, cumin powder, aamchoor powder, salt and mix well.
7. Now sprinkle little water and cook on slow flame for 10 mins.

Perfect Hyderabadi Egg Burji.

Hyderabadi Egg Burji

Main ingredients

Eggs - 8

Oil - 4 tbsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Onions - 2 medium - chopped fine

Green chilis - 2 chopped 

Curry leaves - few 

Ginger garlic paste - 1 tablespoon

Tomato - 1/2 chopped fine

Turmeric powder - 1/2 tsp

Salt to taste

Red chili powder - 1 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Coriander Leaves - 1/2 cup chopped

Method:

1.Heat oil in a pan, add mustard seeds, cumin seeds fry nicely 

2. Now add onion, green chillies, curry leaves and fry till onions are light brown.

3.Now add ginger garlic paste and mix well and cook for 2 mins.

4. Now add tomato and mix well and cook till oil oozes out.

5. Now add and all spices and mix well.

6. Now break eggs and close the lid and cook for 5-6 mins until eggs half cooked

6.Now mix well and cook for 10 mins on slow flame. Switch off and serve.

Perfect Hyderabadi Potato mudha koora

Perfect Hyderabadi Potato mudha kura

Ingredients

Potatoes - 2 cups cubed 

Oil - 3-4 tbsp

Green chilies - 2 slit 

Onion - 1 cup finely chopped

Curry leaves - few 

Ginger garlic paste - 1 tsp

Turmeric - 1/4 tsp

Red chili powder - 1/2 tsp 

Kashmir red chili powder - 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Salt - to taste

Tomato - 1/2 cup chopped fine

Garam Masala - 1/2 tsp

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

Cilantro - 1/4 cup

Water - 1.5 cup 

Dry Spices:

Cinnamon - 1 inch

Cardamon - 2

Green cardamom - 2

Method :

1. Heat oil in a pan and dry spices and let it splutter
2. Now add onion, green chili, curry leaves and fry till onions turn light golden brown
3. Now add ginger garlic paste and fry for a minute
4. Now turmeric, red chili powder, salt, coriander powder, cumin powder and mix well.
5. Now add tomato, and cook tomato for 5 mins on low flame, and then it starts to leave oil to sides
6. Now add potato chunks and cook on low flame for 5 mins
7. Now add water and cook on medium flame for 5 mins until potatoes are cooked nicely
8. Now add Garam masala, kasuri methi and cilantro and mix well for a min and cook on low flame for 5 mins.
9. Switch off the flame and Now serve with hot rice.

  

Perfect Mutton kheema

 

 1st set Ingredients

Mutton kheema - 2 lbs

Oil - 3-4 tbsp

Onion - 1 big (chopped fine)

Ginger garlic paste - 2 tsp

Turmeric - 1/4 tsp

Red chili powder - 1/2 tsp 

Kashmir red chili powder - 1/2 tsp

Salt - to taste

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

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

Meat masala - 1/2 tsp

Cilantro - 1/4 cup

Green chilies - 2 slit 

Curry leaves - few (optional)

Grind to a powder:

Green Cardamom - 3

Cloves - 4

Cinnamon - 1 inch

Poppy seeds - 1 tsp

Spices:

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

meat Masala - 1/2 tsp

Method :

1. Heat oil in a pressure cooker and add onion, fry till onions turn light golden brown.
2. Now add mutton kheema and cook until oil is all oozing out.
3. Now add ginger garlic paste and fry for a minute
4. Now add turmeric, 2 red chili powder's, salt and mix well.
5. Now add ground powder and cook well for 2 mins.
6. Now add 1.5 cups water and close the lid and cook for 2 whistles and switch off the flame. leave it for until pressure is gone.
7. Once pressure is off, switch on the flame
8. Now add coriander powder, cumin powder and Kasurimethi and meat masala and mix well for a min.
9. Cook on low flame for 15 mins
10. switch off and serve with hot rice.