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.

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.