Mutton Dalcha

Mutton Dalcha

INGREDIENTS

For Dal:

• 1 big cup soaked toovar dal(yellow lentils) 
• 1 tsp turmeric powder
• 2 cup water

• 
  

For Mutton Curry:

• 500 gms mutton with bones washed and cut into piece
• 2 tbsp oil
• 1 big onions finely chopped or sliced
• 2 tomatoes - chopped
• 2 tsp ginger garlic paste
• 1 cinnamon stick(dalchini), 3 green cardamom, 4 cloves, 4 pepper corns
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp haldi
• 
  

Other Ingredients:

• 1 small size bottle gourd(cut into long pieces)
• 4-6 curry leaves
• 1 tsp sambar powder
• 1 small lemon sized tamarind, extracted pulp

   1/2 tsp sugar

Method :

Dal : pressure cook dal nicely and mash and keep it aside.

Bottle guard : cook bottle guard with little salt and 1 cup water n keep aside.

mutton: 

1. Heat oil in a pressure cooker.

2. Add dry garam masala and onion and fry nicely.

3. Now add ginger garlic paste n mix well

4. Add mutton n fry till all water is dry out from mutton

5. now add rcp , coriander powder, halidi, meat masala n salt n fry for 2 mins

6. now add water n cook for 4 whistles

7. after pressure is done , take the add bottle guard, dal , tamarind water n mix well

8 . add sambar power n little more water n let it boil.

9. add coriander leaves n sugar n salt

tampering :

heat 2 tbsp of ghee, add mustard , jeera, urad dal, curry leaves , dry red chillies, hing n when they sizzle add to dalchan let it boil for more 5 mins.

Mutton Keema curry (Kids Love it)

Keema curry (Kids Love it)

Keema – 2 lbs

Onion – 1 big

Tomato – 2 medium

Ginger garlic paste (g.g) – 2 tsp

Red chili powder (rcp) -1 tsp

Coriander powder – 1 tsp

Turmeric – ½ tsp

Cumin seeds – 1 tsp

Salt – 1tsp

Shan meat masala – 1 tsp

Coriander leaves n green chilies for garnish

Method:

1. Heat oil in a cooker, add onion and fry till light brown
2. Now add keema n g.g paste n fry nicely.
3. Let all the water evaporate 
4. Now add rcp, coriander powder, turmeric, salt n mix well.
5. Add tomato and add ½ cup of water.
6. Close the pressure cooker n give 4 whistles
7. Open the cooker, mix well n let it cook for more 5 mins till oil separates.
8. Add meat masala n mix well.
9. Now garnish with coriander leaves n green chili n cook on slow flame for 10 mins

Carrot Dal / Carrot soup

This recipe is from my friend Sailaja's kitchen. she made it in Insta Pot and made it like dal.
I modified to make it as soup and i made it in pressure cooker. Her recipe is below. 

Moong dal : 1/4 cup
Toor dal : 1/4 cup
Carrot - 1 big - chopped
Onion - 1/2 onion - chopped
Tomato - 2 - chopped 
g.g paste - 1/2 tsp
green chillies - 2
turmeric - 1/4 tsp
Tamarind.
urad dal - 1/4 tsp
Jeera - 1/4 tsp

1. Heal oil in a pressure cooker, add urad dal , jeera, onion and green chilli and fry nicely. 
2. Add g.g paste, fry for a min.
3. Add tomato, carrot, turmeric, tamarind fry till tomatoes are mashed.
4. Now add soaked dals and enough water and give 6 or 7 whistles.
5. Once presurre is relased. mash nicely all the ingriedents like a soup consistency
6. Add little ghee and mix well.





Sailaja's Insta Pot

Recipe:

In instapot   on saute mode,

1.put tadka with ,urad dal,chana dal,garlic, jeera,curry leaves,hing ,pinch grated ginger and chopped green chillies

2.Put 1 big carrot and 3 tomatoes,1 bunch cilantro,tamrind,turmeric fry until tomatoes turned mushy

3.take equal quantity of toor dal and yellow moon dal and put in mixture and put water according to ur consisency

turn off saute mode and turn in manual mode for 3 mins and seal the vent.


once it is done let the pressure be NPR



antey yummy dal ready

Moong dal curry

Moong dal curry

Moong dal - 1 cup (soak for 3 hrs)
onion - 1 chopped
tomato - 1.5 chopped
green chilies - 1 chopped
curry leaves - few
garlic - 3 or 4
Red chili powder - 1 tsp
Turmeric - 1/4 tsp
choley masala - 1/2 tsp

seasoing
oil - 4 tbsp
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
urad dal - 1/4 tsp


Method :

1. Pressure cook moongdal with garlic, turmeric , salt n little oil for 2 whistles
2. Heat oil in kadai, add mustard seeds, cumin seeds , urad dal - let them fry a little
3. Add onions, green chilies n curry leaves n fry until onions are soft
4. Add tomatoes and cook until oil they are soft
5. Add cooked Moong dal and little water if needed.
6. Add Red chili powder, salt choley masala and coriander leaves.
7 . cook for 5 mins lid closed.
8. curry is done.

Beans and aloo fry

Long beans / beans - 1 frozen packet ( cook in MW for 5 mins)
potatoes - 2 M ( chop into byte pieces and deep fry them)
onion - 1 m chopped fine
Tomato - 2 small chopped
RCP - 1tsp
haldi - 1/2 tsp
coriander powder
coconut powder
mustard - 1/2 tsp
jeera - 1/2 tsp
G.g paste - 1/2 tsp


method:

1. Heat oil in a pan, add mustard and jeera
2. Now add onion and fry till light brown
3. Add G.G paste fry for 1 min
4. Add RCP, Haldi, salt coriander powder
5. Add tomato n cook nicely.
6. Now add beans and aloo and close the lid and cook in slow flame.
7. Now sprinkle coconut powder and mix well.

Peanut chutney -1 for kids

Peanuts - 1 cup
Green chili - 2 
Cumin - 3/4 tsp
Coconut powder - 1/2 cup
Tamarind paste: 3/4 tsp

Salt - to taste

Water - 3/4 - 1 cup

Seasoning 
Oil - 2tbsp, 

Mustard - 1/2 tsp,

Cumin seeds - 1/2 tsp, 

Urad dal - 1 tsp,

Curry leaves - 10 leaves

Garlic - 3 crushed, 

Dry red chili- 1 broken

Asafoetida - 2 pinches 

Method:
1. Heat oil in a pan add cumin, peanuts, green chili n fry till peanuts are roasted well.
2. Grind cumin, peanuts, green chili. tamarind paste, coconut powder, salt along with the water and transfer it in a bowl
3. Now heat oil in a pan, add all ingredients under the seasoning section, fry till garlic turn light brown, and switch of the flame

4. Now add it to the ground chutney and mix well and serve with dosa, idli

Ridge gourd Dal / Beerakaya pappu

·         Ridge gourd - 1 no ( medium)

·         Toor dal - 1/4 cup ( 50 gms)

·         Big onion - 1 no ( Sliced)

·         Green chillies - 2 nos ( add 4 nos for more spicy taste)

·         Tomato - 2 no ( chopped finely)

·         Turmeric powder - 1/2 tsp

·         Red chilli powder – 1/2 tsp  (optional)

Salt - as needed

Seasoning

·         Ghee - 2 tsp

·         Mustard seeds - 1/2 tsp

·         Urad dal - 1 tsp

·         Red chilli - 1 no

·         Crushed garlic cloves – 5 nos 

·         Curry leaves - few

Asafetida / hing - 1/4 tsp

Method:
Heat oil in cooker and add onion, green chili and fry nicely.
Now add tomato and Ridge guard and mix well
now add toor dal and turmeric and give 5 whistles.
Take the lid after it is cool down and mash dal well

Now heat oil in a pan add oil. mustard, cumin, Urad dal, garlic ,curry leaves, dry red chili, Asafetida and mix well
now add above dal n little water and cook for few mins and garnish with coriander leaves.




 

Cabbage fry

Cabbage fry

Cabbage - small size - chopped fine
Yellow bell pepper - 1/2 chopped fine
Chana dal - 1 tbsp.
Urad dal - 1 tbsp.
Mustard seeds - 1/2 tsp
Cumin tsp - 1/2 tsp
curry leaves - few
Green chilies - 3 chopped

second variation with 1/2 onion and peas.

Micro wave canange in Micro wave with very little water for 5 mins , then mix well and then again MW for 3 mins more

1. Now heat oil in a pan add Chana dal, Urad dal, mustard and cumin seeds.
2. Now add green chili, curry leaves, bell pepper and salt n fry nicely till done
3. Now add cabbage and fry for 10 mins until you see light brown color.
4. Now add coconut powder and mix well.
5. Garnish with coriander leaves.

second variation:

1. Now heat oil in a pan add Chana dal, Urad dal, mustard and cumin seeds.
2. Now add green chili, curry leaves, onion (1/2 chopped) , turmeric and salt n fry nicely till light brown color.
3. Now add boiled peas and fry for 2 mins
4. Now add cabbage and fry for 10 mins until you see light brown color.
4. Now add coconut powder and mix well.
5. Garnish with coriander leaves.

Cabbage fry

Cabbage fry

Cabbage - small size - chopped fine
Yellow bell pepper - 1/2 chopped fine
Chana dal - 1 tbsp.
Urad dal - 1 tbsp.
Mustard seeds - 1/2 tsp
Cumin tsp - 1/2 tsp
curry leaves - few
Green chilies - 3 chopped

second variation with 1/2 onion and peas.

Micro wave canange in Micro wave with very little water for 5 mins , then mix well and then again MW for 3 mins more

1. Now heat oil in a pan add Chana dal, Urad dal, mustard and cumin seeds.
2. Now add green chili, curry leaves, bell pepper and salt n fry nicely till done
3. Now add cabbage and fry for 10 mins until you see light brown color.
4. Now add coconut powder and mix well.
5. Garnish with coriander leaves.

second variation:

1. Now heat oil in a pan add Chana dal, Urad dal, mustard and cumin seeds.
2. Now add green chili, curry leaves, onion (1/2 chopped) , turmeric and salt n fry nicely till light brown color.
3. Now add boiled peas and fry for 2 mins
4. Now add cabbage and fry for 10 mins until you see light brown color.
4. Now add coconut powder and mix well.
5. Garnish with coriander leaves.

Egg fried rice

Egg - 4
Onion - 1/2
Green chilies - 1 chopped
Noodles spice powder - 2 packets
Soya sauce - 2 tsp
Garlic - 2 chopped fine
Cooked Rice - 1 cup
Cumin - 1/2 tsp
Bell pepper - 1/2 copped very fine

1. Heat oil in a pan, add cumin, onion and green chili and fry nicely.
2. Now add bell pepper and fry till done.
3. Now add eggs , salt and mix well and fry well until done.
4. Now add noodles powder and add rice n mix well
5. Lastly add soy sauce and n mix well.

for spicy you can add Siracha sauce on the top.

Chicken quesadilla

Chicken - 2 thin breast diced
tomato - 1/2 deseeded.
Bell pepper - 1/4 chopped fine
taco powder - 1/2 tsp
tortilla - 6 small
Mayo - 2tbsp
Cheese

Marinate chicken with red chili powder, salt.

1. Heat oil in a pan and add chicken and fry them nicely
2. Add tomato n bell pepper n add taco powder , fry nicely n take it in a bowl t cool that off.
3. Now Add Mayo n mix well.
 4. Now put butter on tortilla and add little chicken and cheese and toast them on Tawa.

Mutton Biryani - My style

Mutton – 1lb

Marinate ingredients:

red chili - 1 tsp

salt - 1 tsp

Turmeric - 1/4 tsp

Coriander powder - 1 tsp

Cumin powder - 1/4 tsp

Ginger garlic paste - 2 tsp

Onion – 1M chopped

Tomato – 1.5 chopped

Memoni Biryani masala – 3 tsp ( sieve the packet masala and used only powder)

Green chilie – 2

Curd – 3 tsp

Dry Masala : Pata, Lavanga, elachi, badi elachi, bayleaf

Mint – 10

Coriander leaves – ¼ tsp

Ghee – 4 tbsp

Zeera / shahi zeera – 1tsp

1. Marinate mutton with above marinate ingredients

2. Now heat oil  in a cooker, add pata lavanga elachi, badi elachi,bayleaf fry nicely

3. Now add onion and green chilies .. Let onion be golden brown .

4. Now add marinated mutton.. Let all the water ozzes out

5. Now add tomato and 3 tsp curd

And mix well

Now Add biryani masala and mix well

Now add mint and coriander leaves chopped

Add 1 cup water check the salt and give 5 whistles

Now in a rice cooker pan add ghee, Jeera and mutton pieces and rice and 1.4 water.
If you have any gravy, count them as water for rice and add that gravy in rice.

Cook till done and serve.

simple pappu

Toro Dal - 1 cup
tomato - 2
green chilies - 5
Turmeric - 1/2 tsp
salt

seasoning - mustard, cumin, garlic(2), broken Red chilies, Hing, curry leaves.

extra : ghee and coriander leaves.

1. Pressure cook dal, tomato, green chiles, turmeric for three whistles.
2. mash the dal
3. do the seasoning in a pan and add mashed dal and add 1 tbsp ghee and let it boil for 5 mins.

simple yet yummy.

simple chicken curry

Chicken - 1 whole cut into small pieces

Marinate chicken with 1tsp RCP, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp haldi, 2 tbsp g.g paste, and mix everything well. and keep a side for 1/2 hr.

now heal oil in a pan, add 1 big onion and fry nicely.
Grind together above fried onion and 2 tomatoes.

now heat oil in same pan and add 1/2 tsp zeera, curry leaves and chicken and fry till golden brown.
now add onion paste into chicken and add 1/2 cup water and cover and cook for 1/2 hr.

Garnish with coriander leaves.

Aloo Mutton

Aloo Mutton

INGREDIENTS
1/2 kg mutton
3 medium potatoes cut into 4 each
3 medium onions sliced
1 big tomato
2 pods of garlic
2 inch ginger pieces
3 green chillies

DRY SPICES
red chilli powder - 1 tsp
jeera powder - 1tsp
dhania powder - 1tsp
haldi powder - 1/2 tsp

meat masala - 1 tsp
salt to taste or 1 tsp

GARAM MASALA
3 cloves(long) 3 cardomons (choti ealichi)1 inch stick cinnamon (dalchini)6 pepper corns (kalimiri)1 bay leaf (tej patta)

METHOD

1. Apply little salt and haldi to potato pieces and set aside

2. Heat oil in a vessel golden brown sliced onions remove and set aside

3. Meanwhile grind the ginger garlic fried onions and tomatoes into fine paste

4. In same oil golden brown the marinated potato remove and set them aside

5. heat oil in pressure cooker,  add garam masala,  add mutton pieces let the water from mutton evaporate completely on high heat

6. Once water from mutton is evaporated completely add all dry spices(red chili dhania jeera haldi salt)

7. Now add 1 cup of water and give 4 or 5 whistles.

8. Now in a kadhai, add onion paste and fry till oil oozes out

9. now add mutton from cooker into khadia

Add hot water bring to a boil simmer and cook till mutton is almost cooked add fried potato pieces now and cook for more 10 minutes on low flame 

10 . add meat masala and add little more water and let it simmer. 

Garnish with coriander leaves

mutton with bitter guard / karela mutton

Bitter guard  mutton

Ingredients:

karela/bitter guard, ½ kg
goat meat/lamb. Meat and bitter guard should be of same proportion to look.
Tomatoes - 2 medium,
Onion - 1md
garlic - 7 cloves
Chili Powder - 1tsp
Coriander powder - 1 tsp
Cumin seeds - 1tsp
turmeric - 1/2 tsp
salt - 1tsp
meat masala - 1tsp

Onion- 1 more
green chillies - 5
Fresh coriander - 1/4 cup


Method:

1. In a cooker add oil, mutton, 1 onion, 2 tomato, garlic, red chili powder, turmeric, coriander powder, cumin seeds, salt and 1 cup water.
2. give pressure cooker for 5 whistles.
3. when pressure is fully gone, take out the lid and cook mutton till oil oozes out.

4. mean while deep or semi fry bitter guard in oil

5. Now add this fried bitter guard, 1 thinly long sliced onion and green chilies to mutton
6. mix well and close the lid and cook on slow flame for 10 mins
7. now add 1 cup of water and meat masala and coriander leaves and cook on slow flame for 20 mins
8. let oil ozzze out from curry.

Coriander Chicken

Coriander Chicken

INGREDIENTS
1 lb chicken
1/2 bunch coriander leaves
2 medium onions
2 small tomato
Ginger garlic - 2 tbsp
4 green chillies
Red chili powder - 1/2 tsp
Meat masala - 1 tsp
salt to taste
cloves 4(long) cinnamon1 inch stick (dalchini) black pepper 6 (kalimiri) cardomon 3(choti elaichi) cumin seeds 1/2 tsp(jeera)1/2 tsp

METHOD

1. Grind green chilies , onions and tomato into fine paste

2. Heat oil in a pan add whole garam masalas let it sputter well add chicken, ginger garlic and salt roast well

3. Add the onion masala paste mix well cover lid and cook on medium flame for 20 minutes and mix 1 to 2 times in between

4. Now add red chili powder, meat masala and mix well

5. Now adjust little water if it is too dry bring to a boil then add chopped dhania leaves mix and simmer few minutes do not cover the lid as the dhania will turn black just few minutes

6. Add little water to make gravy and leave it on slow flame for couple of mins.

Cabbage pappu

Cabbage pappu

Ingredients

1 cup tur dal

1 cup shredded cabbage

4 green chillies

3 tomato, chopped

salt to taste

1/2 tsp turmeric powder

Tempering:

2 tsp oil

3-4 garlic cloves. crushed

2 dry red chili

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp urad dal

1 spring curry leaves

a pinch of asafetida

Method

• In a pressure cooker add oil, add dal and fry for 2 mins,
• Now add cabbage, slit green chillies, chopped tomato, turmeric, salt and 1 cup water and cook for 4-5 whistles or until soft.
• Heat oil in a pan, add mustard seeds, cumin seeds, urad dal, dry red chili, curry leaves and crushed garlic n fry till garlic turns light brown/
• Add asafetida and Add this tempering to the cooked dal.
• Set the consistency by adding little water and simmer for 5 min.
• Check the seasoning and switch off the flame.
• Garnish with coriander leaves.

Coconut Chutney

Coconut Chutney

Ingredients for grinding

1/2 cup frozen shredded fresh coconut
2 tbsp fried chana dal
1 green chillies
1 garlic cloves
2 curry leaves
salt to taste
water as required

For seasoning :
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal
1 dry red chilli
1 spring curry leaves
pinch of asafoetida

Method

• Grind all the ingredients under grinding to a smooth paste by adding sufficient water.
• Heat oil in a small pan and add mustard seeds. Once they start to splutter, add urad dal, torn dry red chilli,curry leaves, asafoetida and fry for a minute.
• Pour the tempering over the chutney and mix well.

Quinoa with Black-eyed peas broccoli pulav

Quinoa with Black-eyed peas broccoli pulav

Quinao - 1/2 cup cooked

black eyed peas - 1/4 cup ( boiled)

broccoli - 1/2 cup (boiled/ cooked for a min in MW with little water)

onion -1/2 chopped into pieces

ginger garlic paste - 1/2 tsp

rcp - 1/2 tsp

sambar - 1/2 tsp

salt - as per taste

oil - 1tbsp

seasoning : mustard, urad, cumin seeds

lemon juice - 2 tbsp

Method:

1. Heat oil in a pan add mustard, cumin, urad and fry for 1min

2. Now add onion and fry till light brown

3. Now add Ginger garlic Paste - 1/2 tsp

4. now add black-eyed peas and broccoli and toss well

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

6. Now add cooked quinoa and mix well

7. Now squeeze lemon and mix well.

Kala chana sundal / Black chana sundal

Kala chana sundal / Black chana sundal

kala chana - 2 cups

seasoning:
mustard - 1/2 tsp
URAR dal - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red chili - 2
Hing - 1/4 tsp
Red chili powder - 1/2 tsp
salt - to taste
Coconut powder - 2 tbsp

Method :

1. Take washed chana into pressure cooker and add water and salt and give three whistles.
2. Now take a wok , add little oil, add mustard, urad, cumin and dry red chilis and fry nicely
3. now add hing and add boiled chana and fry for few mins.
4. Now add red chili powder, coconut powder, and check the salt.
5. mix well and fry till it is dry and serve.

Chicken and Shrimp stir fry

Chicken and Shrimp stir fry

Chicken breast pieces - 1 cup sliced long ( cook in olive oil with pepper, salt and red chili flakes a pinch each and keep aside)
Shrimp - 1 cup ( cook in olive oil  with pepper, salt and red chili flakes a pinch each and keep a side)
stir fry veggies - 1 cup or 2 cups
mushroom - 1 cup
broccoli - 1 cup ( steam them and keep aside) ( cook in a boiling water for 1.5 min and take them out)
garlic - 6 chopped fine

mix these two sauces a keep aside
oyster sauce - 2 tbsp
soya sauce - 3 tbsp

Heat oil in a wok add olive oil
add chopped garlic and fry for a min
now add all veggies fry for 4 mins
now add mushroom fry for a min
now add broccoli, chicken shrimp and fry for 5 mins
now add sauce mix and toss for a min
check the salt.

Tomato Methi Quinoa Rice

Tomato Methi Quinao / Rice

Ingredients

1 cup cooked quinoa / Rice

1 Onion chopped 

1 cup chopped tomatoes

½ or 1 cup chopped fenugreek (methi) leaves

1 bayleaf (tejpatta), 2 cloves (laung / lavang), 1 cinnamon stick (dalchini), 2 cardamoms

1/2 tsp turmeric powder (haldi)

1 tsp chilli powder

1tsp Sambar powder

Chana dal, urad dal, jeera, mustard – ½ tsp each

salt to taste

Method 

1. Heat the oil in a deep non-stick pan and add the bayleaf, cloves, cinnamon, cardamom and sauté on a medium flame for 30 seconds.

2. Now add chana dal, urad dal, jeera, mustard n fry till dals turn light brown

3. Add onion and fry till it turns light brown 

4. Now add methi leaves n fry for 2 mins

5. Add the tomatoes and cook till oil oozes out

6. Add the turmeric powder, chilli powder and Sambar powder and mix well and cook for few seconds.

7. Add the Quinao and salt, mix gently and cook on a slow flame for another 3 to 4 minutes.

8. Serve hot with curds or raita of your choice.

Spicy Jeera Egg Fried Quinoa Rice

Ingredients

1 cup of cooked quinoa
1 small chopped onion
1 tsp cumin seeds
¼ tsp mustard seed

3/4 tsp chili powder, hot
1/2 Tomato - deseeded and chopped

1 tsp ginger garlic paste.
1 Egg 
¼ tsp turmeric
1/4 tsp salt
1 tbs Oil

2 deseeded chopped green chili (optional)

Method:

1. Heat oil in a pan add mustard seeds and let them splutter on medium heat. 

2. Then add cumin seeds and spring onions cook till golden brown.

3. Now add ginger garlic paste n fry nicely

4. Add turmeric and tomato and let it cook for 2 mins

5. crack an egg. Cook the egg by scrambling it.

6. Now add Red Chili Powder and Salt mix well.

7. Add quinoa and channa masala  n mix well

8. Keep it in a low flame for few mins

Rice kheer

1/2 cup cooked rice (soft will work better)
1 cup milk
1/2 cup condensed milk or three tbsp of sugar
saffron - 1 pinch (rub saffron with 1/4 tsp of sugar)
1/4 tsp ghee
2 raisins
2  kaju big ones broken into small 4 pieces.
2 pinches of cardamom powder


Method:
1. In a deep pan take milk, rice n condensed milk n cook until it reduced to half like rabid consistency
2. Add Saffron
2. in little ghee add kisses n kaju n roast n add to kheer.
3. Add cardamom powder n mix well n switch of the flame.

Dondakaya onion fry

Dondakaya - 2 lbs chopped into small chunks
onion - 1
mustard - 1/4 tsp
Jeera - 1/2 tsp
urad dal - 1/2 tsp
Garlic - 6 cloves
Dry Red chili - 4
Red chili powder - 3/4 tsp
Turmeric - 1/4 tsp
salt - 3/4 tsp
oil - 2tbsp
coconut powder ( optional)

1.Cook dondakaya in microwave with very little water for 10 mins
2. Heat oil in pan, add mustard, jeera, urad dal, garlic, Dry Red chili and fry nicely
3. Now add onion fry till light brown color.
4. Now add turmeric and salt
5. Now add cooked dondakaya, mix well and close the lid for 5 mins
6. Now add red chili powder and add salt if needed.
7. close the lid for 5 mins in slow flame.
8. Garnish with coconut powder ( optional)

Mutton gravy with little methi leaves

Mutton - 2 lbs
Red Onion - 1 big (long sliced)
Tomato - 4 - sliced
ginger garlic paste - 2 tbsp
methi leaves - 1/2 cup or 1block frozen methi
Red Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Cumin Powder - 1/2 tsp
haldi - 1/2 tsp
Salt - 1 tsp
Meat Masala - 1 tsp
Dry masala - pata, lavanga, jeera,elachi.
water 1 big cup (it should little grave)


Method :

heat oil in cooker
add dry masalas, fry nicely
Add onion n fry till they r in brown color
Add ginger garlic paste mix well
Add Mutton mix well n leave till all the water dries out
Add red chili, haldi, coriander, cumin, salt
Add tomato , Methi n mix well n leave till 5 mins
Add water n cook till 3 whistles
when you open the lid leave it for 15 mins on slow flames

My Choley curry

My Choley curry

choley - 2 cups (soaked and boiled) and ( 1/2 cup choley grind it to paste)

onion - 1 small

tomato - 2 

g.g paste - 1 tbsp

rcp - 1/2 tsp

haldi - 1/2 tsp

choley masala - 1 tsp

curry leaves

jeera

oil

Note : when you grinding 1/2 cup chole, you can add tomato with it and grind together and you can skip step 3 below.

1.Heat oil in a pan add jeera, onion n fry till they are light brown.

2.now add g.g paste 

3. now add tomato and mix well

4. now add haldi , rcp and salt and cook till oil oozes out.

5. now add boiled choley, grinned chilly paste and boiled choley water.

6. now add choley masala and cook in slow flames for 20 mins