Hyderabadi Bagara rice

 

Rice-2 cups - basmati (soak for 30)

Oil - 3 tbsp

Ghee - 1tbsp

Cashews - 1 tbsp

Onion - 1/2 sliced long

Tomato - 1 small - sliced long

Green chili - 6

Curry leaves - 2 stems

Ginger garlic paste - 1 tsp

Mint - 2 tbsp

Cilantro - 2 tbsp

Dry masala

Shahi jeera - 1 tsp

Cinnamom - 2 inch

star anise - 1

Anasa mogga - 1

flower

Clove - 4

Cardamom - 4

bay leaf - 1

Wet Masala - Grind to powder and then add water n grind into paste

Cinnamon - 2 inch
Cloves - 6
Cardamom -4
Star anise - 1
Biryani akku - small
1.5 tbsp - coriander seeds
Cumin seeds - 1tsp
Melon seeds - 1/2 tbsp
Casgew - 1 tbsp
Coconut - 2-3 inch
Poppy seeds - 1 tsp

Method:

1.Heat oil and ghee in a pan.

2. Add dry masala's and fry for a min

3. Now add cashews and fry for a min

4. Now add onion, green chili, curry leaves and fry till golden shade

5. Now add ginger garlic n fry for min.

6. Now add mint, cilantro n fry well

7. Now add tomato and fry till oil separates.

8. now add water and let it boil

9. Add salt n ghee and add soaked rice.

10. Transfer everything to rice cooker and cook.

Chikudu kaya fry

 
Chikudu kaya - 2 cups - clean n cut into 1.5 inch size

Valvor lilva lima beans( swad) - 2 cups

Oil - 2 tbsp
Onion - 1/4 chopped
Green chili - 2 chopped
Ginger garlic paste
Red chili powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Coriander powder - 1/2 tsp
Cumin podwer - 1/4 tsp
Coconut powder - 2 tbsp

Seasoning items
Urad dal,
Chana dal
Mustard seeds
Cumin seeds

Preparation:

Steam chikudu kaya with 1/2 cup of water for 3 mins in Instant pot in steam mode with vent closed.

Method:
1. Heat oil in a pan, add seasoning items and fry for a min.
2. Now add onions, green chili and cook till they are light brown color.
3. Now add steamed chikudu kaya and fry till water is evaporated with closed lid.
4. Now add ginger garlic paste and cook for a min
5. Now add red chili powder, tuermic powder and salt and mix well.
6. Now add coriander powder, cumin powder and mix well for a min or 2.
7. Now add coconut powder and mix well and cook on low flame for 2 mins.
8. switch off and eat with cooked rice.

Crispy Potato fry

 

List 1:

Potato - 8 big one (chopped into small slices)
Oil - 1/4 cup

List 2:

Oil - 2 tsp.
Mustard seeds - 1/2 tbsp.
Cumin seeds - 1/2 tbsp.

Black gram - 1/2 tbsp

Chana dal - 1/2 tsp

Dry red chili - 2 broken into half's

Garlic - 10 pods lightly crushed

Curry leaves - few

List 3:

Onion - 1/2 small chopped fine.

Ginger garlic paste - 1/2 tsp

List 4:

Red chili powder - 3/4 tsp
Turmeric - 1/2 tsp
Salt - to taste

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Aam chur powder - 1/4 tsp

Method:

1. From List 1, Heat oil in a pan, add potatoes and shallow fly till they are 3/4 cooked and turn slightly brown.

2. Now strain potatoes and keep them aside.

3. Now in the same pan, drain oil except 2 tsp

4. Once oil is hot, add ingredients under list 2 and fry for a min or two.

5. Now add onion and fry for 3-4 mins and add garlic and cook for a min.
6. now add fried potato, List 3 ingredients and mix well.

7. Now make the flame high and fry nicely for few more mins until potato turns crispy.

Dosakaya Pappu in Instant pot

Set 1

Toor Dhal – 3/4 cup  - washed and soaked for 2 hrs

Green chili -  5 & 6 cut into 

Dosakaya  - 1 large cut into big chunks ( add 1 tbsp seeds with this not more than that)

Turmeric - 1/2 tsp

Salt - 1/2 tsp

Oil - 1 tsp

WWater 3 cups

Set 2 -

Oil – 3 tbsp

Garlic – 4 cloves

Urad dal - 1 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Dry Red Chillies – 1 No

Curry leaves – 2 sprigs 

Onion - 1/2 m chopped long (optional)

Hing - 1/4 tsp

Tamarind paste - 1/4 tsp (optional)

Method :

1. Add set 1 ingredients in Instant pot and cook for 20 mins pressure with vent closed ( or give pressure for 3 whistles in pressure cooker)

2. Once pressure is cool down, cancel and keep it sauce mode on  Instant pot.

3. Now add tamarind paste and mash the dal nicely

4. From 2nd set ingredients, heat oil in a pan,

5. Add Urad Dal, mustard seeds, cumin seeds and fry till dal change color to light brown.

6. Now add garlic, dry red chili, onion, curry leaves and fry till onions are light golden brown.

7. Now add hing and add this mixture to dal in instant pot.

8. let dal boil for 5 mins and add ghee and serve with hot rice.

9. switch off and serve with hot rice

Coconut rice in rice cooker

 

Ingredients 
Soon masoori Rice: 4 cups - wash n keep aside ( for 4 cups rice you need 10 cups of liquid)
Coconut milk can - 2 can ( measure this can to see how many cups you have and rest you can use water)

Oil - 3 tbsp

Ghee - 2-3 tbsp
Ginger garlic paste - 1 tsp
green chili - 3
Mint - 1/4  cup
Coriander leaves - 1/2 cup (optional)
Onion - 1 L sliced long

Salt - 1 tsp or to taste ( water should taste a little salty for pulao)
Water + coconut milk  = 10 cups

dry garam masala :  
bay leaf - 2
Cinnamon - 4 pieces ( 1 inch)

Shahi jeera - 2 tsp

Green cardamom - 6

Black cardamom - 3

Cloves - 8

Instant Pot Method :
1. Wash rice in rice cooker bowl and keep aside
2. Heat oil and ghee in a pan and add ingredients under dry garam masala, and fry for 2 mins.
3. Now add Onion and green chili and fry till the onion is light brown color.
4. Now add ginger garlic paste, fry for a min.
5. Now add mint and coriander leaves and fry for a min
6. Now transfer this mixture to rice cooker with rice

7. Now add salt, coconut milk, water and mix well
9. Now turn on rice cooker and cook until its done.

10. Now open the lid and transfer the rice to the serving dish and enjoy.

Stovetop Method:

1. Heat ghee in a big vessel and add ingredients under dry garam masala, and fry for 2 mins.
2. Now add Onion and green chili and fry till the onion is light brown color.
3. Now add ginger garlic paste, fry for a min.
4. Now add mint and coriander leaves and fry for a min
5. Now add tomato and cook for 2-3 mins.

6. Now add rice n roast for 1 min.

7. Now add salt, coconut milk, water, mix well and make sure salt is on a little higher side.

8. Now close the lid and make the flame to medium and cook for 5 mins and 

9. Now after 5 mins make the flame too low and cook the pulao with the lid on for 6-8 mins or till water is evaporated.

10. Switch off the flame and let the pulao sit for more than 10 mins before serving.

11. Now open the lid and transfer the rice to the serving dish and enjoy.

for 4 cups

Basmati Rice: 4cups - soak for 15-20 mins
Coconut milk can - 2 can ( add 1 cup of water n mix, measure this can to see how many cups you have and rest you can use water)

Ghee - 2-3 tbsp
Ginger garlic paste - 1 tsp
green chili - 5
Mint - 1/2 cup
Coriander leaves - 1/2 cup
Onion - 1 small sliced long

Tomato - 1 small sliced long

Salt - 1 tsp or to taste ( water should taste a little salty for pulao)
water: 1 cup basmati rice  = 1.25 cups of water
(For this recipe it should be 3 cups so mix coconut milk and water to make it 3 cups)

Masala Egg curry

Egg curry

Set 1 - Hard Boil and cut them into half and keep a side.
Eggs - 18 

Set 2 - Grind to a nice soft paste

Coconut powder - 1 cup
Cashews- 10 
Cilantro - 1 cup chopped or 1/2 bunch 

Set 3

Oil - 4-5 tbsp

Onion - 1 small - cut into the long slices

Curry leaves - 1/4 cup

Green chili - 5-6

Tomato - 2 chopped

Ginger garlic paste - 2 tbsp

Red chili powder - 2 tsp

Turmeric - 1/4 tsp

Salt - to taste

Water - 1 cup

Method:

1. Heat oil in a pan, add onion, green chilis and curry leaves n fry till onions are light brown

2. Now ginger garlic paste n fry for a min

3. Now add tomato and cook till they are soft.

4. Now add red chili powder, turmeric powder and salt and mix well 

5. Now add coconut paste cook for few mins till you see oil on sides.

6. Now add water and cook with lid closed for 5 mins on low to medium flame

7. Now add boiled eggs and mix well n cook with closed lid on low flame for 10 mins.

8. Serve hot with roti n rice.

Stuffed ridge guard curry / Gutti Beerakaya

Stuffed ridge guard curry/ Gutti Beerakaya

Set 1
Ridge guard - 10 - Cut each ridge guard into big cylindrical bite sizes and slit halfway through

Set 2 - Grind to a nice soft powder, do not add water. Once grinded well, take in a plate and add 2 tsp of oil on top and mix well.

Coconut powder - 1 cup
Peanuts - 1/2 cup roasted
Sesame seeds - 2-3 tsps roasted

Coriander powder - 1 tsp (optional)
Red chili powder - 8 tsps ( The one we added is not that spicy) Please add to your taste
Ginger garlic paste - 2 tbsp
Turmeric - 3/4 tsp
Cilantro - 1 cup chopped or 1/2 bunch 

Salt - to taste

Set 3

Oil - 4-5 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Onion - 1 small - cut into the long slices

Curry leaves - 1/4 cup

warm water - 1 big cup

Method:

1. Stuff Ridge guard with set 2 masala and keep a side.

2. From set 3, Heat oil in a pan, add mustard n cumin seeds, let them splutter.

3. Now add onion and curry leaves n fry till onions are light brown

4. Now add Stuffed ridge guard and 2 -3 tsp of extra masala on top and cook on low flame with half lid closed for 15-20 mins.

5. Keep rotating suited ridge guard in between. 

6. Add little water on all side and cover n cook again for 5 mins.

7. Serve hot with roti n rice.