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.

Perfect Egg and potato dum Biryani

 

Ingredients

Set 1: Rice Preparation

• Basmati Rice – 3.5 cups

• Water – 12 cups

• Salt – 3 tsp (adjust to taste)

• Whole Spices:

  • Green Cardamom

  • Cinnamon Stick

  • Cloves

  • Bay Leaves

  • Star Anise

• Oil – 3 tbsp

• Mint Leaves – a few sprigs

• Coriander Leaves – a few sprigs

Method

1. Wash and soak the basmati rice for 30 minutes.

2. Bring 12 cups of water to a rolling boil.

3. Add the whole spices, salt, mint leaves, coriander leaves, and oil.

4. Add the soaked rice and cook until it is approximately 90% done.

5. Drain the rice and set aside.

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Set 2: Roasted Potatoes

Ingredients

• Oil – 2 tbsp

• Potatoes – 4, cut into large chunks

• Ginger-Garlic Paste – 1 tsp

• Red Chili Powder – ¾ tsp

• Turmeric Powder – ¼ tsp

• Salt – to taste

• Water – ½ to ¾ cup

Method

1. Heat oil in a wide pan.

2. Add potatoes, ginger-garlic paste, red chili powder, turmeric powder, salt, and water.

3. Cover and cook until the potatoes are tender and the water has completely evaporated.

4. Continue roasting until the potatoes are lightly browned and coated with the masala.

5. Transfer to a bowl and set aside.

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Set 3: Roasted Eggs

Ingredients

• Boiled Eggs – 7

• Oil – 1 tbsp

• Turmeric Powder – 2 pinches

• Red Chili Powder – 2 pinches

• Salt – ¼ tsp

Method

1. Heat oil in a pan.

2. Add the boiled eggs, turmeric powder, red chili powder, and salt.

3. Roast gently until the eggs are evenly coated and lightly browned.

4. Remove and set aside.

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Set 4: Fried Onions

Ingredients

• Onions – 2 large, thinly sliced

• Oil – 1 cup

Method

1. Heat oil in a pan.

2. Fry the sliced onions until golden brown and crisp.

3. Drain on a paper towel and set aside.

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Set 5: Biryani Masala (Curry Base)

Ingredients

• Oil – 3 to 4 tbsp (or as required)

• Whole Spices – as desired

• Onions – 2, thinly sliced

• Green Chilies – 5, slit

• Ginger-Garlic Paste – 1 tsp

• Tomatoes – 3 large, finely chopped

• Turmeric Powder – ½ tsp

• Red Chili Powder – 1½ tbsp

• Coriander Powder – 1 tsp

• Garam Masala Powder – 1 tsp

• Fresh Coriander Leaves – ¼ cup, chopped

• Fresh Mint Leaves – ¼ cup, chopped

• Curd (Yogurt) – ¾ cup

• Ghee – 2 tbsp

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Biryani Preparation

1. Heat oil in a heavy-bottomed biryani pot.

2. Add the whole spices, sliced onions, and green chilies. Sauté until the onions turn golden brown.

3. Add the ginger-garlic paste and cook until the raw aroma disappears.

4. Add the chopped tomatoes, salt, turmeric powder, red chili powder, coriander powder, and garam masala powder.

5. Cook until the tomatoes become soft and the masala is well combined.

6. Add the curd and mix thoroughly.

7. Stir in the chopped mint and coriander leaves.

8. Add the roasted eggs and roasted potatoes. Simmer for 5 minutes.

9. Remove half of the prepared gravy and set aside.

10. Spread half of the cooked rice evenly over the remaining gravy in the pot.

11. Layer the reserved gravy over the rice, followed by the remaining rice.

12. Garnish with fried onions, mint leaves, coriander leaves, and ghee.

13. Cover the pot tightly and cook on low heat (dum) for 20 minutes.

14. Turn off the heat and allow the biryani to rest for an additional 20 minutes.

15. Gently fluff the rice, mix lightly, and serve hot.

Serving Suggestion

Serve hot with raita, mirchi ka salan, or a simple onion and cucumber salad.

Perfect Spinach Pappu (Spinach Dal)

Ingredients

Set 1 – For Pressure Cooking

• ¾ cup Toor Dal (washed and soaked for 2 hours)
• 6-7 Green Chilies
• 1 Large Tomato, chopped
• 3 cups Spinach, chopped
• 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
• 2 Dry Red Chilies
• 2 Sprigs Curry Leaves
• ½ Medium Onion, finely chopped
• 1 Medium Tomato, finely chopped
• ¼ tsp Asafoetida (Hing)
• 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 20 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 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.