Perfect chicken semi fry

Ingredients

Shrimp

• Chicken - 2-3 lbs
• Oil – 3 tbsp
• Ginger Paste – 2 tsp
• Garlic Paste – 2 tsp
• Onion – 1 large, finely chopped
• Green Chilies – 2, finely chopped
• Tomato – 2, pureed
• Curry Leaves – 10
• Salt – to taste

Spice Powders

• Red Chili Powder – 1 tsp
• Turmeric Powder – ½ tsp
• Coriander Powder – ¾ tsp
• Cumin Powder – ¼ tsp
• Garam Masala – ½ tsp

Dry Garam Masala

• Cloves – 4
• Cinnamon – 1 inch
• Green Cardamom – 3
• Black Cardamom – 1

Garam Masala Powder – Prepare and Keep Aside

• Cloves – 3
• Cinnamon – 2 inches
• Peppercorns – 15
• Green Cardamom – 2
• Black Cardamom – 1
• Coriander Seeds – 1½ tbsp

Preparation: Grind all the garam masala powder ingredients into a fine powder and keep aside. Use as needed.

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Method

1. Heat oil in a pan. Add the dry garam masala and fry for 1 minute.
2. Add the chopped onions and green chilies. Sauté until the onions turn light brown.
3. Add the chicken and fry well until the shrimp release their water and the excess moisture evaporates.
4. Add the ginger and garlic paste. Fry well until the raw smell disappears.
5. Add turmeric powder, red chili powder, salt, coriander powder, and cumin powder. Mix well.
6. Add the tomato puree and curry leaves. Mix well, cover with a lid, and cook for 5 minutes.
7. Add the garam masala powder and mix well. Cover and cook on low heat for 5 minutes, or until the oil starts to separate.
8. Garnish with fresh coriander leaves and serve hot.

Perfect Shrimp Curry / Prawn curry

Ingredients

Shrimp

• Shrimp – 2 lbs (approximately 30 jumbo shrimp)
• Oil – 3 tbsp
• Ginger Paste – 2 tsp
• Garlic Paste – 2 tsp
• Onion – 1 large, finely chopped
• Green Chilies – 2, finely chopped
• Tomato – 2, pureed
• Curry Leaves – 10
• Salt – to taste

Spice Powders

• Red Chili Powder – 1 tsp
• Turmeric Powder – ½ tsp
• Coriander Powder – ¾ tsp
• Cumin Powder – ¼ tsp
• Garam Masala – ½ tsp

Dry Garam Masala

• Cloves – 4
• Cinnamon – 1 inch
• Green Cardamom – 3
• Black Cardamom – 1

Garam Masala Powder – Prepare and Keep Aside

• Cloves – 3
• Cinnamon – 2 inches
• Peppercorns – 15
• Green Cardamom – 2
• Black Cardamom – 1
• Coriander Seeds – 1½ tbsp

Preparation: Grind all the garam masala powder ingredients into a fine powder and keep aside. Use as needed.

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Method

1. Heat oil in a pan. Add the dry garam masala and fry for 1 minute.
2. Add the chopped onions and green chilies. Sauté until the onions turn light brown.
3. Add the shrimp and fry well until the shrimp release their water and the excess moisture evaporates.
4. Add the ginger and garlic paste. Fry well until the raw smell disappears.
5. Add turmeric powder, red chili powder, salt, coriander powder, and cumin powder. Mix well.
6. Add the tomato puree and curry leaves. Mix well, cover with a lid, and cook for 5 minutes.
7. Add the garam masala powder and mix well. Cover and cook on low heat for 5 minutes, or until the oil starts to separate.
8. Garnish with fresh coriander leaves and serve hot.

Perfect Green beans and carrot fry / poriyal

Green beans - 3 cups chopped ( cook in MW for 5 mins)
Carrot - 1/2 cup chopped 
Oil -  2 tbsp
Onion - 1 small chopped
Green chili - 6 chopped
Ginger garlic paste - 1/2 tsp
Coconut powder - 2 tbsp
Turmeric - 1/2 tsp
Salt - to taste 
Water - 1/2 cup
Tempering ingredients:
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Chana dal - 1 tbsp
Urad dal - 1 tbsp

Method :
1. Heat oil in a pan, once it is hot add the tempering ingredients and fry for a minute.
2. Now add onions and green chili and fry till onions are light brown color. 
3. Now add ginger garlic paste and mix well for a minute
4. Now add green beans and carrot and fry and cook for 5 mins, keep stirring in between.
5. Now add water to sides and close the lid and cook in that steam.
6. Once again add water and close the lid and cook in that steam.
7. Now add coconut powder, salt, turmeric and mix well n cook for 2-3 mis
9. Serve with hot rice or roti.

dondakaya fry with peanut powder

  

Dondakaya / Tindora - 2 lbs - cut into long slices ( 1 should be cut into 6 pieces)

Oil - 4 tbsp

Cumin seeds - 1/2 tsp.

Garlic - 10 pods lightly crushed

Dry red chili - 2 broken into half's

Onion - 1/2 chopped fine

Green chili - 4 chopped fine

Curry leaves - few

Ginger garlic paste - 1 tsp

Turmeric - 1/2 tsp

Salt - to taste

List 2 :

Red chili powder - 3/4 tsp

Coconut powder - 1-2tbsp

Peanuts powder - 1 tbsp

Sesame powder - 1/4 tsp

Preparation:

Cook dondakaya un MW for 5 mins.

Method :

1. Heat oil in a pan, add cumin, garlic, dry red chili, now and fry for a min.

2. Now add onion, green chili, curry leaves and fry till onions are soft

3. Now add ginger garlic paste

3. Now add dondakaya and fry nice for 2 mins

4. Now close the lid and cook for 10 mins, mixing inbetween.

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

6. Now add coconut powder and mix well for a min.

7. Now add peanut and sesame powder n mix well.

8. switch off heat immediately.

Perfect Spinach Quinao kichidi

 

Set -1 : soak everything for 1 hr.
Quinoa - 1/2 cup
Red Masoor Dal - 1/4 cup 
Yellow Moong dal - 1/4 

Oil - 2 tbsp

Chana dal - 1 tsp
Urad dal - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
hing - 2 pinches

Onion - 1/2 sliced thin (optional)

Green chilis - 4

Ginger garlic paste - 1 tbsp

Spinach leaves - 1 cup chopped
Tomato - 1 M chopped
Red chili powder - 1/2 tsp
Turmeric - 1/4 tsp
Coriander powder - 1/4 tsp
Sambar powder - 3/4 tsp (plus little more if you like spiciness)
Ghee - 1 tbsp
Salt - 2.5 tsp
Water - 4.5 cups

Lemon juice - 2 tbsp 

Method:

1. Heat 1 tsp oil in instant pot saute mode on high,
2. Now add chana dal, urad dal, mustard seeds, and cumin seeds and fry till days are light brown color.
3. Now add hing, green chili, tomato and fry nicely for 3-5 mins.
4. Now add ginger garlic paste and fry for 2-3 mins
5. Now add red chili powder, coriander powder, turmeric, sambar powder, and salt.
6. Now add spinach n fry for 2-3 mins and mix well and cook till oil oozes out

7. Now add quinoa, dals, and water and check the salt.

8. Now cancel saute mode and keep the lid and seal the vent
9. Now press manual and 8 mins
10. Once 8 mins done, wait for 4-5 mins and pressure release
11. Garnish with 1 tsp ghee and lemon juice ( 1 whole)

Perfect Eggplant Potato Curry (Aloo Baingan Curry)

Ingredients

Set 1 – For Cooking the Potatoes

• Oil – 2 tbsp

• Potatoes – 3 medium, each cut into 6 pieces

• Red Chili Powder – ½ tsp

• Turmeric Powder – ¼ tsp

• Salt – ½ tsp

• Ginger-Garlic Paste – ½ tsp

• Water – ½ to ¾ cup

Set 2 – For the Curry

• Oil – 4 tbsp

• Onion – ½ medium, finely chopped

• Green Chilies – 2, chopped

• Curry Leaves – 8

• Tomato – 1 medium, chopped

• Eggplants (Brinjals) – 3 medium, each cut into 6 pieces

• Water – ½ to 1 cup, as needed

  Coconut powder - 1 tbsp

Spice Powders

• Red Chili Powder – ½ tsp

• Turmeric Powder – ¼ tsp

• Coriander Powder – ¼ tsp

• Cumin Powder – ¼ tsp

• Salt – ¾ tsp, or to taste

Method

Step 1: Cook the Potatoes

1. Heat 2 tablespoons oil in a heavy-bottomed pan over medium heat.

2. Add the potato pieces and sauté for 1 minute.

3. Add red chili powder, turmeric powder, salt, and ginger-garlic paste. Mix well and sauté for 2 minutes.

4. Pour in ½ to ¾ cup water, cover the pan, and cook on low heat for about 5 minutes, or until the water has evaporated and the potatoes are partially cooked.

5. Remove the potatoes from the pan and set aside.

Step 2: Prepare the Eggplant Curry

1. In the same pan, heat 4 tablespoons oil.

2. Add the chopped onions, green chilies, and curry leaves. Saute until the onions turn soft and light pink.

3. Add the eggplant pieces and cook for 3–4 minutes, stirring occasionally.

4. Add the ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.

5. Add red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well to coat the eggplants evenly.

6. Add the chopped tomatoes and mix gently until well combined.

7. Cover and cook on low to medium heat for about 5 minutes, stirring occasionally. Add water little by little as needed to prevent sticking.

8. Add the cooked potatoes and mix gently.

9. Pour in the remaining water, if required. Cover and cook for another 5 minutes, or until the potatoes and eggplants are tender and well blended with the spices.

10. Turn off the heat and add coconut powder and mix well, allow the curry to rest for a few minutes before serving.

Serving Suggestion

Serve hot with steamed rice, dal, chapati, or roti for a comforting and flavorful meal.

Perfect Mutton Keema Masala - 2

Mutton Keema Masala

Ingredients

Set 1: Pressure Cook the Keema

• Mutton Keema (Minced Mutton) – 2 lbs
• Ginger-Garlic Paste – 2 tsp
• Turmeric Powder – ¼ tsp
• Red Chili Powder – ¾ tsp
• Salt – 1 tsp
• Oil – 2 tsp

Method

1. Combine the mutton keema, ginger-garlic paste, turmeric powder, red chili powder, salt, and oil in a pressure cooker.
2. Mix well and pressure cook for 2 whistles.
3. Allow the pressure to release naturally.
4. Set aside along with the cooking liquid.

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Set 2: Keema Masala

Ingredients

• Oil – 4 tbsp
• Whole Spices:
  • Green Cardamom – 2
  • Cloves – 3
  • Cinnamon Stick – 2 inches
• Onions – 2 large, finely chopped
• Green Chilies – 2, slit
• Curry Leaves – 2 stalks
• Ginger-Garlic Paste – 1 tsp
• Tomatoes – 2 large, finely chopped
• Turmeric Powder – ¼ tsp
• Red Chili Powder – ½ tsp
• Kashmiri Red Chili Powder – ½ tsp
• Coriander Powder – 1 tsp
• Cumin Powder – ½ tsp
• Salt – to taste
• Meat Masala – ½ tsp
• Kasuri Methi – ¼ tsp, crushed
• Fresh Coriander Leaves (Cilantro) – ¼ cup, chopped

Optional Freshly Ground Spice Blend

• Green Cardamom – 3
• Cloves – 4
• Cinnamon Stick – 1 inch
• Poppy Seeds – 1 tsp

Grind all the ingredients into a fine powder and keep aside.

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Method

1. Prepare Set 1 and keep the cooked keema aside along with its cooking liquid.
2. Heat oil in a wide pan over medium heat. Add the whole spices (cardamom, cloves, and cinnamon) and sauté for 1 minute until fragrant.
3. Add the chopped onions, green chilies, and curry leaves. Sauté until the onions turn light golden brown.
4. Add the ginger-garlic paste and cook for 1 minute, or until the raw aroma disappears.
5. Add the chopped tomatoes, turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, cumin powder, and salt. Mix well and cook until the tomatoes soften and the oil begins to separate from the masala.
6. If using, add the freshly ground spice blend and sauté for 2 minutes to enhance the flavor.
7. Add 1½ cups of water and mix thoroughly.
8. Add the cooked keema along with its cooking liquid. Stir well to combine.
9. Add the crushed Kasuri methi and meat masala. Mix thoroughly.
10. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the keema is well coated with the masala and the flavors are fully incorporated.
11. Garnish with fresh coriander leaves.
12. Turn off the heat and serve hot.

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Serving Suggestion

Serve hot with steamed rice, jeera rice, chapati, naan, paratha, or dosa.