Perfect Tomato egg curry

   

Ingredients

• 8 boiled eggs
• 3 tbsp oil
• ½ tsp cumin seeds
• 2 large onions, finely chopped
• 2 green chilies, finely chopped
• A few curry leaves, chopped
• 1 tsp ginger-garlic paste
• 3 medium tomatoes, finely chopped
• ¾ tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp garam masala or meat masala
• ½ tsp salt, or to taste
• 1 pinch kasuri methi (dried fenugreek leaves), crushed
• 1 cup water, divided (½ cup + ½ cup)
• ¼ cup fresh coriander leaves, chopped

Method

1. Heat oil in a pan over medium heat. Add cumin seeds and sauté for about 1 minute until aromatic.
2. Add the chopped onions, green chilies, and curry leaves. Sauté until the onions become soft and translucent.
3. Add the ginger-garlic paste and cook for 1–2 minutes until the raw aroma disappears.
4. Stir in the chopped tomatoes and cook until they soften and the oil begins to separate from the masala.
5. Add the red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well and cook for 2 minutes.
6. Pour in ½ cup water and continue cooking until the masala thickens and the oil starts to separate again.
7. Add the boiled eggs, garam masala (or meat masala), and crushed kasuri methi. Gently mix to coat the eggs with the masala and cook for 1 minute.
8. Add the remaining ½ cup water, reduce the heat to low, and simmer for 5–10 minutes to allow the flavors to blend.
9. Garnish with fresh coriander leaves. Turn off the heat and serve hot with rice, roti, or naan.

Perfect Moong dal soup

Simple Moong Dal

Step 1: Cook the Dal

Ingredients

• ¾ cup moong dal
• A pinch of turmeric powder
• Water, as needed

Method

1. Rinse the moong dal thoroughly.
2. Transfer it to the Instant Pot along with turmeric and sufficient water.
3. Pressure cook for 7 minutes and set aside.

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Step 2: Prepare the Tempering (Tadka)

Ingredients

• 2 tsp oil
• ¼ tsp mustard seeds
• ¼ tsp cumin seeds
• ¼ tsp urad dal
• 2 garlic cloves, finely chopped
• 1 large green chili, slit
• A few curry leaves, chopped
• A pinch of asafoetida (hing)

Method

1. Heat oil in a pan over medium heat.
2. Add mustard seeds and allow them to splutter.
3. Add cumin seeds and urad dal; sauté until lightly golden.
4. Stir in the chopped garlic, green chili, curry leaves, and hing.
5. Sauté until the garlic turns light golden and fragrant.

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Step 3: Finish the Dal

Ingredients

• ½ tsp salt, or to taste
• ¼ tsp crushed red chili flakes
• 1 tbsp ghee or butter

Method

1. Add the prepared tempering to the cooked moong dal.
2. Season with salt and bring the dal to a gentle boil.
3. Simmer for 10 minutes, allowing the flavors to blend.
4. Add the ghee (or butter) and crushed red chili flakes.
5. Mix well and serve hot with steamed rice or roti.

Perfect Spiced Potato Curry (Aloo Masala)

Spiced Potato Curry (Aloo Masala)

Ingredients

For Roasted Potatoes

• 2 tbsp oil
• 4 potatoes, cut into large chunks
• 1 tsp ginger-garlic paste
• ¾ tsp red chili powder
• ¼ tsp turmeric powder
• Salt, to taste
• ½–¾ cup water

For the Gravy

• 2 tbsp oil
• 1 onion, finely chopped
• 1 large tomato, halved
• ½ tsp cumin seeds
• ½ tsp Kashmiri red chili powder
• ½ tsp coriander powder
• ¼ tsp cumin powder
• ¼ tsp dry mango powder (amchur)
• 1 cup water (divided into two ½-cup portions)
• Salt, to taste
• ½ tsp kasuri methi, crushed

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Method

1. Heat 2 tbsp oil in a wide pan. Add potatoes, ginger-garlic paste, red chili powder, turmeric, salt, and ½–¾ cup water. Cover and cook until the water evaporates and the potatoes are well roasted and coated with the masala.
2. Transfer the roasted potatoes to a separate bowl and set aside.
3. In the same pan, heat 2 tbsp oil. Add cumin seeds and chopped onions. Sauté for about 2 minutes until the onions soften slightly.
4. Add the halved tomato, cover, and cook on low heat until the tomato becomes soft and the skin starts to loosen.
5. Remove and discard the tomato skin. Add ½ cup water and mash the tomato into the onion mixture to form a smooth base.
6. Add Kashmiri chili powder, coriander powder, cumin powder, dry mango powder, salt, and crushed kasuri methi. Mix well and cook for a minute until aromatic.
7. Add the roasted potatoes along with the remaining ½ cup water. Cover and simmer on low heat for 5 minutes so the flavors blend well.
8. Turn off the heat and serve hot with roti or steamed rice.

Perfect Mutton gravy

 

Perfect Mutton gravy

Oil - 4 tbsp

Mutton - 2 lbs

Onion - 1.5 medium chopped fine

Curry leaf - 8

Green chili - 2 chopped

Ginger garlic paste - 2 tsp

Red chili powder - 3/4 tsp

Kashmiri chili powder - 1/2 tsp

Coriander powder - 3/4 tsp

Cumin powder - 1/2 tsp

Garam masala - 3/4 tsp

turmeric - 1/2 tsp

Tomato - 2 medium - halved

Mint - 5 teared

Cilantro - fist full chopped

Whole Garam masala 

Cinnamon - 1 inch

Cloves - 5

Cardamom - 4

Garam masala powder  - make it a fine powder

Cardamom - 4

Cloves - 5

Cinnamon - 1 inch

Method :

1. Heat oil in a cooker pan
2. Add onions, green chili, curry leaves fry till onions are light brown.
3. Add mutton and fry nicely till mutton is leaving oil.
4. Add ginger garlic paste and turmeric n fry a 2 mins 
5. Add RCP, coriander powder, cumin powder, salt and cook for 2-3 mins
6. Add 1 cup water until meat is immersed 
7. Now tomato, mint, coriander leaves, and close the lid and give 2 whistles and switch off the gas.
8. Let the cooker cool down and open the lid 
9. Now switch the gas and add garam masala, Fenugreek leaves and cook on slow flame for 10 mins.
10. Switch off the flame and serve with parata and rice.

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.