Perfect Coconut milk pulao for a party

 

Ingredients

Basmati rice : 15 cups - wash n keep aside for 1 hr ( for 15 cups rice you need 31.5 cups of liquid)

Coconut milk - 5 cans ( measure this can to see how many cups you have and rest you can use water)

Oil - 15 tbsp

Onion - 7 Medium chopped thin sliced and cut in half

Green chili - 32 cut in half

Ghee - 2-3 tbsp
Ginger garlic paste - 4 tsp
Mint - 1. 5 bunch chopped  ( 3 cups)

Tomato - 2 or 3 M - chopped big 
Coriander leaves - 1 bunch chopped ( 2 cups)

Salt - 5-6 tsp or to taste ( water should taste a little salty for pulao)

Water + coconut milk quantity for 15 cups rice  = 31 cups and add 1/2  cup extra if needed

Dry garam masala :  
Bay leaf - 7 leafs
Cinnamon - 1 inch - 10 pieces 

Cloves - 10

Green cardamom - 15

Black cardamom - 8

Mace - 2 big flowers

Bagara flower - 4 tsp

Star anise - 6

Pepper seeds - 1 tsp

Pepper powder - 1tsp

marati moggu - 3 small 

Shahi jeera - 2 tbsp

Rice cooker Method :

1. Heat oil in a cooker pan 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 fry well for few mins

5. Now add tomato and cook for tomato half done.

6. Now add rice and coriander leaves and fry for a min
7. Now add coconut milk plus water and mix well

8. Now add coriander leaves and salt and mix well
9. Now transfer cooker pan in rice cooker and click cooking mode. 

10. Now once done, remove the plug as soon as it goes to warm mode.

11. Open the lid and transfer the rice to the serving dish and enjoy.

Mint chutney rice

 Green rice

Basmati - 1.5 cups ( soak 30 mins in water)

Dry garam masala - Shahijeera, cardamom, black cardamom, bayleaf, cloves, star anise)

Onion - 3/4 onion - long slices

Green chili - 3

Ginger garlic paste - 1 tsp

Mixed veg - 1 cup ( Put in MW for 5 mins - if it frozen dont add water, just sprinkle )

Potato - 2 ( each cut into 4 or 8 cubes)

Green mint chutney - 3 tsps full ( double the rice)

Curd - 3 tsp ( double the rice or little less)

Salt - to taste

Garam masala - 1/2 tsp

Water - double the water but I added 1/4 less as curd was there - 2 3/4

Method:

1. Heat oil in a rice cooker, add dry masala, fry for a min.

2. Now add onion, green chili fry transculant.

3. now add potato fry and fry for a min, close the lid and cook for 5 mins, till aloo is half cooked.

4. now add mix veg, fry for a minute

5. now add GG paste and mix

6. Now add mint paste mix well for 2 mins

7. Now add curd, salt and mix well for 2 mins

8. Now add rice, water, garam masala and put it rice cooker.

Perfect Chicken with spinach

 

Ingredients

• 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, chopped
• Spinach - frozen 2 blocks
• 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, curry leaves and green chilies. Sauté until the onions turn light brown.
3. Add the chicken and fry well until the chicken 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 and spinach. 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 spinach dal with frozen spinach

 

Ingredients

Set 1 – In Instant pot

• 1 cup Toor Dal (washed and soaked for 20 mins)
• 7-8 Green Chilies
• 1 Large Tomato, chopped
• 1 rozen Spinach blocked.
• ½ tsp Turmeric Powder
• 1 tsp Oil
• 3 cups Water

Set 2 – For Tempering (Tadka)

• 3 tbsp Oil
• ½ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• 1 tsp Urad Dal
• 6 Garlic Cloves, sliced or crushed
• 1 Dry Red Chilies
• 2 Sprigs Curry Leaves
• ½ Medium Onion, finely chopped
• 1 Medium Tomato, finely chopped
• ¼ tsp Asafoetida (Hing)

Set 3

• ½ tsp Tamarind Paste (optional)
• 1½ tsp Salt (adjust to taste)

Method

Step 1: Cook the Dal

1. Add all the ingredients listed under Set 1 to the Instant Pot.
2. Close the lid and pressure cook on High Pressure for 15 minutes.
3. Once the pressure is naturally released, open the lid and mash the dal until smooth and creamy.

Step 2: Prepare the Tempering

1. Heat oil in a small pan over medium heat.
2. Add mustard seeds, cumin seeds, urad dal, garlic, dry red chilies, and curry leaves. Sauté for about 1 minute until aromatic.
3. Add the chopped onion and tomato. Cook until the tomatoes soften and the oil begins to separate.
4. Stir in the hing and mix well.

Step 3: Combine and Simmer

1. Pour the prepared tempering into the cooked dal and mix thoroughly.
2. Add salt and tamarind paste (if using). Adjust the consistency with a little water if needed.
3. Turn the Instant Pot to Sauté Mode and simmer the dal for about 10 minutes, allowing all the flavors to blend together.

Serving Suggestion

Serve hot with steamed rice and a drizzle of ghee for a comforting and wholesome meal.

Perfect Boiled egg curry

Eggs - 7 - Boiled and peeled

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Onion - 2 m  chopped

Green  chili - 2 chopped

Curry leaves - 10 - chopped

Tomato - 1 m chopped

Turmeric - 1/2 tsp
Red chili - 3/4 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp

Kasoorimethi - 1 pinch

Salt - as per taste

Water - 1/2 cup

Method:
1. Heat oil in a pan, add eggs n fry a little and keep a side

2. Now in same oil, add Mustard seeds, cumin seeds let it crackle.

3. Now add onion, green chili, curry leaves fry till they are light golden in color.
4. Now add tomato, rcp, turmeric, coriander, cumin and salt and cook for 5 mins without closing the lid till oil oozes out.
5. Now Add eggs, kasoorimethi and water and close the lid n cook for 10 min on low flame.

6. Now add garam masala and mix well and cook for 5 mins and switch off.

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.