Perfect Aloo Quinao

 

Ingredients:
• Quinao - 1 cup (wash and cook with 2 cups of water in rice cooker)
• Medium potatoes4 -  (chopped into small cubes)
• Oil -  3 tbsp 
• Mustard seeds  - 1/2 tsp

• Cumin seeds  - 1/2 tsp

• Dry red chillies - 1
• Curry leaves - 10 leaves
• Onion - 1 medium chopped fine
• Green chillies - 2 chopped fine
• Ginger garlic paste - 1 tsp
• Turmeric powder- 1/2 tsp
• Red chilli powder- 1 tsp
• Coriander powder- 1 tsp

• Pav bhaji powder- 1/2 tsp
• Salt to taste

• Lemon juice to taste
• Fresh coriander leaves for garnish

Preparation: 
1. wash Quinao and cook with 2 cups of water in rice cooker and set aside.
2. Chop the potatoes into small cubes, rinse tand drain and keep aside.

Method:
1. Heat oil in a  pan-fry the potatoes until golden and crisp. Keep aside.
2. In the same pan, Use same oil and add tempering seeds, dry red chillies, and curry leaves.
3. Add onion, green chillies, and ginger garlic paste. Sauté until golden brown.
4. Add turmeric powder, red chilli powder, coriander powder, and salt. Mix well.
5. Add the fried potatoes and toss to coat them with the masala.
6. Add the boiled quinoa, pav bhaji masala and gently mix everything together until well combined.

7. Add Lemon juice and mix well,

8. Garnish with fresh coriander leaves and serve hot.

Perfect Bell pepper/Paneer lemony Quinoa

 Ingredients

Quinoa -1 cup ( wash and cook with 2 cups of water in rice cooker)

• Oil – 2 tbsp
• Peanuts – 2 tbsp
• Chana dal – 1 tbsp
• Urad dal – 1 tbsp
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• Curry leaves – 8–10 leaves
• Dry red chillies – 1
• Green chillies  – 4 finely chopped
• Asafoetida (hing) – a pinch
• Onion  – 1 medium finely chopped
• Green Bell pepper  – 1 medium chopped 1 inch pieces
• Paneer – 15 pieces ( 1 inch cubes)
• Salt – to taste (about ¾–1 tsp)
• Turmeric powder – ¼ tsp
• Lemon juice – 2–3 tbsp (adjust to taste)
• Coriander leaves (chopped) – 2 tbsp

Method
1. Cook Quinao separately and keep it aside to cool.
2. Heat oil in a pan.
3. Add peanuts and fry until golden.
4. Add chana dal, urad dal, mustard seeds and cumin seeds; fry until lightly brown.
6. Add curry leaves, dry red chillies, green chillies, and asafoetida. Sauté for a few seconds.
7. Add chopped onions and cook until lightly brown.
8. Add bell pepper, paneer, salt, and turmeric powder. Sauté until the bell pepper is slightly soft.
9. Add boiled quinoa and mix gently until everything is well combined.
10. Turn off the heat.
11. Add lemon juice and mix well.
12. Garnish with coriander leaves and serve hot.

Perfect Drumstick curry

 

Set 1 ingredient:

Drum sticks / mulakaya - 20 pieces ( 2 lbs frozen premium bag)
Oil - 2 tbsp

Set 2 ingredients:

Oil - 1 tbsp ( use above oil plus this)

Cumin seeds - 1 tsp
Onion - 2 chopped fine

Green chilies - 2 chopped fine

Curry leaves - few

Ginger garlic paste - 2 tsp
Tomato - 3 Medium chopped big half
Red chili powder - 1 tsp
Turmeric - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Salt - to taste
Coriander leaves - 1/8 cup
Kasoori methi - 1 tsp crushed

Aam chur powder - 1/2 tsp ( if you feel little less sourness) optional

50 % fried Drumsticks ( munagakaya) - from set 1

Method :

1. In a wide pan, add set 1 ingredients and cook drumsticks 50 percent while frying nicely and keep aside.

2. Now in same pan, Heat oil, add cumin, fry for a min

3. Now add onion, green chili, and curry leaves, and fry onions are light brown color.

4.Now add ginger garlic paste and mix well for a min

5. Now add tomato and cook for 5 mins with the lid close. once cooked take out the skin and mash the tomatoes nicely.

6. Now add red chili powder, turmeric, salt, coriander powder, and cumin powder and mix well for 1 min.

7. Now add Drumsticks and fry for 5 mins with an open lid.

8. Now add water and close the lid n cook for 10 mins until oil is separated.

9. Now add kasoori methi and coriander leaves, and mix well for a minute.

10. Now cook on low flame for 5 mins. if needed add aamchur powder.

Cooker Mutton pulao

 
Basmati rice - 2.5 glasses ( wash, soak n keep aside)

Set - 1

Oil - 4 tbsp

Mutton - 500gms - 2 lbs
Onion - 1 onions
Green chili - 2 chopped fine
Ginger garlic paste - 2 tsp

Salt - 3/4 tsp

Mint - 8 leaves

Cilantro - 1/4 cup chopped

Turmeric - 1/2 tsp

Water - 2 cups

Set 2:

Ghee - 4 tbsp

Oil - 2 tbsp 

Dry masala 

(Cardamom - 10, Black Mogaa - 1, Cloves - 8, Cinnamon - 4 inch, Star anise - 1, Mace - 1 flower, Bay leaf -2)

Onion - 2 medium chopped long

Mint - 1/4 cup chopped

Cilantro - 1/2 up chopped

Green chili paste - 1 tsp ( 3 chopped)

Ginger garlic paste - 2 tsp

Salt - 1.5 tsp

Curd - 200 gms

Kasuri methi - 1 tbsp

Red chili powder - 1.5 tsp

Lemon - 1 juice

Coriander powder - 1.5 tsp

Mutton stock and water - 4 glasses

Method:

Heat oil in a presuure cooker

Add onions and fry for a min

Now add green chili's, ginger garlic paste and salt and mix well.

Now add mint, cilantro, turmeric n mix well

Now add meat and mix well for 5 mins.

Now add water and close the cooker.

Give 4 whistles and switch off and open the lid.

Remove the mutton pieces and keep a side.

Keep mutton stock aside.

Now in the same cooker, add ghee and add dry masala's and fry for 2 mins.

Now add onion and fry for a 2 mins

Now add mint, cilantro, green chili, ginger garlic paste, salt.

Now lower the flame and add curd and mix well

Now add kasurimethi, red chili powder and mix well

Now add lemon juice.

Now add coriander powder and mix well.

Now add boiled mutton pieces and mix well

Now add 4 cups stock + water and let it boil.

Now add rice and mix well.

Now give 2 whistles and switch off

After 15 mins, open the lid.

Aloo Palak Recipe

Ingredients:

Onion - 1 medium (chopped)

Tomato - 2 medium (chopped)

Garlic - 14 cloves (chopped)

Green chili - 2 (chopped)

Dry red chili - 2 

Ginger - 1 inch (grated)

Spinach - 1/2 kg (chopped)

Potato - 3 chopped

Oil - 3 tbsp

Cumin seeds - 1 tsp

Turmeric - 1/2 tsp

Red chili powder - 3/4 tsp

Coriander powder - 1 tsp

Garam masala - 1 tsp

Kasuri methi - 1/2 tsp

Ghee - 1 tbsp

Directions: 
1. Heat oil in a pan, add cumin, onion, garlic, green chili, dry red chili, and fry for 2 mins
2. Now add potatoes and fry for few mins until potatoes half done.

3. Now add turmeric, red chili powder n mix well.

4. Now tomatoes, salt and fry nicely.

5. Now add coriander powder, mix well and cover and cook for few mins

6. Now add spinach, garam masala, kauri methi and dont mix.

7. Now cover and cook for 5 mins

8. mix well and add ghee nand mix and switch off.

Sweet Pongal / Chekkara pingal

 

Sweet Pongal / Chekkara pingal 

 Sweet Pongal / Chekkara pingal 

Use the same measuring cup for all ingredients ( I used 1/2 cup measuring cup)

Set 1:

Rice – 1 cup

Moong dal – 1/2 cup

Ghee - 2 tbsp

Water -5 cups

Salt - 1/4 tsp

Set 2

Jaggery - 2.5 cups

Water - 1/4 cup

Set 3

Glee - 1/2 cup

Raisins / dry Coconut pieces / Cashews - 1/2 cup

Set 4

Cardamom powder - 1/2 tsp

Ghee - 1 tbsp

 

Preparation : 

1. Set 1 -  Wash rice and moong dal and drain the water and keep aside. 

add 6 cups of water, 1 tbsp of ghee and give 4 whistles and keep aside

2. Set 2- Fry cashews and raisins in ghee and keep them aside.

3. Set 3 - Soak saffron in milk and keep aside.

 

Method:

Cooking rice and dal

1.Heat a pan and add, 2 tbsps ghee.

2. Now add rice and dal and roast well on low flame until a nice smell.

3. Now add water and salt and cook till rice is cooked nicely and water should be evaporated and keep aside.

Now for pakaam - 

4. Now take a pan and add set 2 ingredients like jagerry, water and let it boil nicely on medium flame.

5. Now strain the melted Jagerry and transfer again to dish and cook for a boil on low flame.

Frying in mixed nuts -

6. Now in another pan, add set 3 ingredients and fry till golden brown.

7. when they are turning brown, add cloves and fry for a min.

8. Now add nuts mixture to Pakaam and mix well and switch off pakkam pan.

Final step

9. Add rice mixture to pakkam and put the flame on medium and mix well for 5 mins.

10. Now add Set 4 ingredients and mix well for a min and switch off the stove and serve.

Perfect Bisi bele bath in Instant Pot.

 

Rice – 1 cup (washed and soaked)

Toor dal - 3/4 cup

Oil- 2 tbsp

Ghee - 2 tsp

Cumin seeds - 1/4 tsp
Onions – 1/2 medium onions
Ginger Garlic paste - 1/2 tsp

Tomato – 1 small chopped
Potato – 2  diced in big cubes ( like 2 inches)
Carrot- 1/4 cup
Beans- 1/4 cup
Capsicum – 3/4  - diced into 2 inch cubes
Peas – 1/4 cup
Red chili powder - 1/2 tsp

Turmeric - 1/4 tsp

Salt

Bisi bele bath powder – 2 tsp (I used MTR brand) or Sambar powder

Water - 3 cups

Tamarind concentrate paste – 1 tsp ( I use store bought TAMICON brand)

Seasoning :
Ghee - 2 tbsp
Mustard seeds – 1/4 tsp
Hing – 1/4 tsp
Curry leaves – few
Dry red chilies – 1
Cashews – 10 ( broken into small pieces



Method :

1. Heat oil in Instant and put in sautés mode in High
2. Now add cumin seeds, onion and fry for a min and add ginger garlic paste.
3. Now add Potatoes, bell pepper, Peas, Carrot and beans and fry for 2 mins
4. Now add tomato, Bisi bell bath powder, red chili powder, turmeric, salt and mix well.
5. Now add Rice, dal, and water(4.5 cups) and close the lid
6. Now press cancel to sautés mode. 

7. Now press pressure cook mode and select time for 6 mins. Once 6 mins is done release the pressure immediately.
7. Now open the lid and add tamarind paste. Check salt and add water if needed.
8. Now do seasoning with Ghee, mustard seeds, curry leaves, Dry red chili, cashews and hing and mix in above rice mixture.

9. Garnish with ghee and switch of IP.