Chicken Bhuna

Chicken with bones- 2 lbs Onion - 1 big or 2 medium
Tomato - 2 big r 3 m ( grind and make it puree) Ginger garlic paste - 2 tsp
Curd - 3 tbsp (whisk the curd)
Red chili powder - 3/4 tsp
Coriander powder - 2.5 tsp
Cumin seeds - 1/2 tsp
Turmeric- 1/2 tsp
Garam masala - 1 tsp
salt - to taste
Dry Garam masala :
Cardamom - 3
Cinnamon- 1 inch
Cloves - 4
Pepper seeds - 10
Green chilies - 2
Curry leaves - few
Coriander leaves - 1/4 cup
lemon juice 1-2 tsp

Process: 1. Heat oil in a kadai/pan.
2. Now add chicken, turmeric, salt and roast nicely until water is evaporated and oil oozes out and take this chicken and keep it separately in plate. 3. Now in the same pan, add oil and add cardamom, cinnamon , cunim seeds, cloves and pepper seeds and fry them for amin
4. Now add the chopped onions. Mix it well and Fry the onions on medium heat for 10 mins till brown. 5. Now add the ginger garlic paste. Fry on low heat for 2 mins.
6. Now add the tomato purée. Mix and continue to fry it on medium heat with lid closed till oil separates. 7. Now add, red chili powder, coriander-powder, salt n cook for 2 mins.
8. Now add the fried chicken and mix and fry it on high heat for 5 min. 9. Reduce heat to low add the whisked yogurt. Mix well and cook on low. Continue to cook on low heat for 2 mins. 10. Mix and add garam masala, green chilies, curry leaves and cover & cook on low heat for 10 mins. ( Give a stir after 5 mins) 11. Garnish with chopped coriander leaves and lemon juice , mix well and simmer for a minute or two.

Dessert - Mango delight

My special recipe

For 20 people:

Mango pulp - 1.5 can

Vanilla Ice-cream – 3/4  of the 1-gallon tub

Dole fruit cocktail – 5 tins ( 14oz)

Golden raisins – 1/2 cup (optional)

Slivered Almonds – 3/4 cup

Preparation:

Drain out all the syrup in fruit cocktails and wash it with fresh water once or twice.

Method:

1.       Mix Mango pulp and Ice cream and blend it with a hand blender nicely.

2.       Add fruit cocktail, raisins, and almonds and mix well.

3.       Keep it in the fridge till you serve.

Royala iguru / Prawn curry

Ingredients :

Shrimp / Prawns - 500 gms
Onion - 3 small or 2 big ones
Coriander powder- 1 tsp
Red chili powder - 1 tsp
Turmeric - 1/2 tsp
Garam masala - 1 tsp
Green chili - 4
Corriander leaves - few
Curry leaves - few
Garam masala - 1 tsp
ginger garlic paste - 2 tsp
Oil - 2tsp + 4 tbsp
Salt

Preparation :

Heat a big wok and add 2 tsp of oil, now add Shrimp, turmeric and salt n cook for 10 mins. If you have extra water in wok discard it and keep shrimp aside in a plate.

Method:

1. Use the same wok and add oil, add onion and green chili and curry leaves and fry nicely for 10-15 mins till they are light brown color.
2. Now add ginger garlic paste, fry for a min.
3. Now add red chili powder, coriander powder, turmeric powder n mix well.
4. Now add shrimp n little water n cover n cook for 5 mins
5. Now add coriander leaves n little more water if needed and cook on low flame for 20 mins.


Note :
Another variation: Once I added Cashew paste ( 10 cashews soaked in water and grinned) to the curry at the end and let it cook for 5 mins with close lid. It tasted yum.
here is the pic,

Simple and perfect Coconut rice

Ingredients :

Basmati Rice - 4 cups ( soak in water for 15 mins)
Coconut milk - 1 can with mix of  water ( total 6 cups)
Onion - 1 M long slices
Green chili - 6 slit them
Ginger garlic paste - 1 tbsp
Black cumin seeds - 1 tsp ( optional)
Green Cardamom - 4 pieces
Cinnamon - 2 inch stick
Cloves - 4
Bay leave - 3 small
Pepper seeds - 1 tsp
Mint - 1/4 cup
Coriander leaves - q/cup
Ghee - 2 tbsp plus 2 tbsp oil
Garam Masala - 1 tsp
Salt

Method :
1. Heat rice cooker bowl on stove
2. Add ghee, Black cumin seeds, bay leaf, cardamom, cinnamon, pepper seeds and cloves and fry for a min.
3. Now add onion, Green chili and fry for 2 mins till they are translucent.
4. Now add ginger garlic paste and fry for a min
5. Now add mint and coriander leaves and fry for a min or two
5. Now add rice and mix well
6. Now add coconut milk, Garam masala and salt ( when you taste coconut milk water in rice, it should taste salty)
7. Move this to rice cooker n cook til done.

Simple Tomato charu

Ingredients
Tomato - 3 big round ones ( Micro wave for 10 - 15 mins with little water)
Tamarind paste - 3/4 tsp
Rasam powder - 2 tsp
Red chili powder - 1/4 tsp


Seasoning :
Oil - 3 tbsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
urad dal - 1/2 tsp
dry red chili - 1 broken
Garlic - 4 big pods
Garlic - 4 big pods
Ginger - 1 inch ( crush big piece)
Curry Leaves - few
Hing - 1/2 tsp


Preparation : After tomatoes are boiled in MW, peel the skin out and squeeze them nicely and with little more water to it.


Method :

1. Heat oil in a pan, add sesoinng list one by one and fry till garlic is light brown.
2. Now add tomato pul with 1 full big glass of water
3. Add rasam powder, red chili powder, salt and let it boil.
4. Now take out the ginger piece out from rasam and throw it away ( we just need flavor of ginger)
4. Now add tamarind paste and coriander leaves and let it boil for 10 mins.

Poha / atukulu upma

Poha (atukulu) - 3 cups ( for 2 people)
Onion - 1 L chopped ( onion should always be equal amount of poha)
Green chillies - 4 slit
Curry leaves - 10
Ginger - 1 inch chopped fine
Chana dal- 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Peanuts - handful

Peas - 1/2 cup ( optional)
Hing - few pinches
Turmeric - 1/2 tsp
Oil - 4 tbsp
Salt - to taste

Preparation:
Take poha and wash under running water in a strainer and keep a side for 10 mins.


Method :
1. Heat oil in a pan, add chana dal, urad dal, mustard, cumin and fry for 2 mins
2. Now add peanuts and fry for 2 mins
3. Now add onion, ginger, curry leaves and green chilis and fry till onions are light brown color.
4. Now add Peas (optional) turmeric and salt n mix well
5. Now add Poha and mix well and keep the lid and cook on medium for 2 mins
6, Now add lemon and mix well and keep the lid and cook on low for 5 mins

Egg curry instant pot

eggs - 4 - boiled
Cumin seeds - 1/4 tsp
onion - 1 m
tomato - 1 m
mind and coriander leaves - handful
rcp - 1/2 tsp
turmeric - 1/4 tsp
garam masala - 1/2 tsp
salt
curd - 2 tbsp
water - 1/4 cup

1. Turn on Insta pot and put in saute mode on high.
2. Add oil, cumin seeds
3. Now add onion and fry till light brown
4. Now add ginger garlic paste mix well
5. Now add mint and coriander leaves n mix well
6. now add Red chili powder,  salt, turmeric and mix well
7. now add tomato and cook 2 mins
8. Now add garam masala and curd and mix well
9. Add 1/4 cup water and close the lid and stop saute mode.
10. Now start manual mode and close the sealing and time it for 4 mins
11. once 4 mins is done let it release pressure for 5 mins and do a QR now
12. Check the salt and water consistency..if you more thicker than it is ...switch on sautés mode and make it thicker.

Aloo Mutton curry

Aloo Mutton Curry: Mutton (goat meat) - with bones- 3-4 lbs Onions - 2 medium - sliced long and thin Ginger garlic paste- 2 tsp
Tomato - 2 medium - chopped small
Potatoes - 4 - cut into big halves

Dry Whole spices: Green cardamom- 4 Cloves- 4 Cinnamon- 3 pieces Black cardamom- 2 Bay leaf- 1
Black pepper seeds - 10 Spice powders to be mixed in 1/2 cup of water Turmeric powder- 1/2 tsp Red Chilli powder- 1.5 tsp Coriander powder- 2 tsp Cumin powder- 1 tsp
Other ingredients :
Whisked curd/yoghurt- 3 tbsp Kashmiri Chilli powder- 1 tsp Garam masala powder- 1/2 tsp (optional) Salt to taste - 1 tsp Oil- 6-8 tbsp Preparation: Slice the onions. Mix the spice powders in 1/2 cup of water.
Chop tomatoes

Method:

1. Heat oil in a pressure cooker and add the whole spices and bay leaf, give a stir. 2. Add the sliced onions and fry on medium heat for around 8-10 mins till golden. 3. Add the ginger garlic paste, mix and fry on low heat for around a min on low heat. 4. Pour in the masala mix and fry on low heat for around 2 mins till oil separates.
5. Now add the mutton pieces and fry on high heat for around 2-3 mins mixing it well. 6. Add salt and mix. 7. Continue to bhunno/fry on medium heat for around 7-8 mins till the spices coat the mutton. 8. Now add tomato and mix well and cook for 2 mins
9. Now add the whisked curd/yogurt on low heat and mix it well. Continue to mix it on low heat for 3-4 mins till it is cooked and oil separates. 10. Add in the Kashmiri Chilli powder, mix and cook for 1-2 mins on low heat. 11. Now add potatoes and 1 cups of water, check the salt and mix well and close the pressure cooker. 12. Pressure cook for 4 whistles. 13. Open cooker once pressure is gone fully.
14. If you feel water is more, then cook on low flame for 20 mins

Okra / Bendakaya fry

Okra / Bendakay - 2 lbs - cut them into small squares or rounds as you are comfortable.

List 1:

Oil - 6 tbsp

Black gram - 1/2 tbsp.

Mustard seeds - 1/2 tbsp.

Cumin seeds - 1/2 tbsp.

Garlic - 10 pods lightly crushed

Dry red chili - 2 broken into half's
curry leaves - 1 string

List 2 :

Red chili powder - 3/4 tsp

Turmeric - 1/2 tsp

Salt - to taste

dry coconut - 2 tbsp

coriander powder - 1/2 tsp

List 3 

Peanuts and cashews - fry them in oil and keep aside

Method :

1. Heat oil in a pan, add ingredients under list1 and fry for a min or two.

2. Now add Okra and stir fry for 2 mins and close the lid and cook on a medium flame for 10 mins -15 mins and keep stirring them in between. After 10 mins you see okra slime is reduced and they are nicely fried.

3. Now add list 2 and list 3 ingredients and mix well and cook 2 more mins on medium flame with no lid.

5. If you want you can garnish with coriander leaves.

Dondakaya fry / Tindora fry

Dondakaya / Tindora - 2 lbs - cut them into small squares or rounds as you are comfortable.

List 1:

Chana dal - 1/2 tbsp.

Black gram - 1/2 tbsp.

Mustard seeds - 1/2 tbsp.

Cumin seeds - 1/2 tbsp.

Garlic - 10 pods lightly crushed

Dry red chili - 2 broken into half's

List 2 :

Red chili powder - 3/4 tsp

Turmeric - 1/2 tsp

Salt - to taste

Preparation :

Microwave tindora in a MW safe bowl. Sprinkle water on it and MW for 5 mins. 

After 5 mins toss them once and MW for another 5 mins and keep them aside

Method :

1. Heat oil in a pan, add ingredients under list1 and fry for a min or two.

2. Now add tindora and stir fry for 1 min and close the lid and cook on a medium flame for 10 mins and keep stirring them in between.

3. Now add red chili powder, turmeric and salt and mix well and cook 2 more mins on medium flame with no lid.

5. If you want you can garnish with coriander leaves.

Simple Aloo fry / SImple Potato fry

Potato - 6 -8 big one ( chopped into dice size bites)
Oil - 6 tbsp.

List 1:
Chana dal - 1/2 tbsp.
Black gram - 1/2 tbsp.
Mustard seeds - 1/2 tbsp.
Cumin seeds - 1/2 tbsp.
Garlic - 10 pods lightly crushed
Dry red chili - 2 broken into half's

List 2 :
Red chili powder - 3/4 tsp
Turmeric - 1/2 tsp
Salt - to taste

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Aam Chur powder - 1/4-1/2 tsp

Method :
1. Heat oil in a pan, add ingredients under list1 and fry for a min or two.
2. Now add potato's and stir fry for 1 min and close the lid and cook on a medium flame for 10 mins and keep stirring them in between.
3. Check with ur spatula if potatoes are cooked well and little brown coated at one side of potato.
4. Now add list 2 ingredients and mix well and cook 2 more mins on medium flame with no lid.
5. If you want you can garnish with coriander leaves.

Egg curry

eggs - 9
Onion - 3/4
tomato - 1/2
tamarind paste - 1/2 tsp
rcp
coriander powder - 1 tsp
cumin powder - 1/2 tsp
garam masala - 1/2 tsp
green chili - 2
ginger garlic paste - 1 tsp
coriander leaves - 1/4 cup


heat oil in a pan add oil, turmeric and mix ...then add boiled eggs and roast them
heat oil in a pan, add onion, green chili, curry leaves n fry them till they are light brown.
now add ginger garlic paste, turmeric and salt and mix well
now add tomato and tamarind mix well for a 2 mins
now add rcp, coriander powder, cumin powder, salt and mix well..
now add 2 cups of water and close the lid and let it boil and leave oil at the edges..( 20 mins)
now add eggs, garam masala, coriander leaves and add 1 more cup water and let it cook on low flame for more 20 mins.

Spinach Pappu

Spinach Pappu

Spinach - 1 cup chopped
Tomatoes – 2 m chopped

Toor Dhal – 1 small cup - boiled and keep aside

Onion – 1/4 chopped 

Ginger – 1/2 Inch – 1 piece - chopped fine

Green Chillies – 2 -chopped

Turmeric Powder – 1/4 Tsp

Oil – 3 tbsp

Urad dal - 1/2 tsp

Mustard seeds - 1/2 tsp

Garlic – 4 cloves

Dry Red Chillies – 2 No’s 

Cumin seeds – 1/4 Tsp

Curry leaves – 2 Sprigs 

Coriander leaves – 2 Sprigs 

hing - 1/4 tsp

Ghee – 30 ml

Method :

1. In a big pan, add Spinach tomato, onion, ginger, green chili, turmeric, salt and oil and keep on medium flame.
2. Let tomato’s cook nicely until they can be mashed properly like a pulp paste.
3. Now add dal into above mixture and add coriander leaves and  1 cup water and let it boil until the forth is gone.
4. Now in another small pan, Take ghee and add urad dal, mustard seeds, cumin seeds, fry nicely.
5. Now add garlic, dry red chili, curry leaves and fry till garlic turns light brown.
6. Now add hing and add this seasoning to above dal.
7. Now adjust water according ur need and let it boil for few more mins 

Simple mutton Keema kidney curry

Minced mutton - 2 lb
Kidneys - 6 whole ( cut them in half's) Onions - 1 big chopped
Tomato - 1 big chopped 
Lemon juice - 1/2
Ginger garlic paste - 2 tsp
Green chili - 1 sliced
Coriander leaves - 1/2 cup chopped
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric - 1/4 tsp
Garam masala - 1/2 tsp
Salt - to taste

Dry masala :
Cumin seeds - 1/2 tsp
Pepper seeds - 10
Cinnamon - 2 inch 2 pieces
Dry red chili - 1 broken
Cloves - 4
Cardamom - 4
Method :

1. Heat oil in a pressure cooker, add all dry masala's n fry for a min.
2. Now add onion and green chili and fry till onions are golden brown.
3. Now add ginger garlic paste n mix well
4. Now add minced meat n cook till all water is disappeared and oil starts oozing from meat.
5. Now add kidneys n mix well and fry for a min.
6. Now add red chili powder, coriander powder, turmeric and salt and cook for a min.
7. Now add tomato and cook till they are mashed well.
8. Add lemon juice and mix well and add water and give 2 whistles and wait till pressure is gone.
9. Open the lid and add garam masala and coriander leaves n cook on slow flame for 20 mins.

Drumstick curry

Drumstick - 20 pieces
Onion - 1 small - chopped
Tomato - 1/4 chopped
Ginger garlic paste
Curry leaves - 1 spring
Red chili powder - 1/2 tsp
Turmeric - 1/4 tsp
Salt
water - 1 cup
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Urad dal - 1/2 tsp



Method :

1. Heat oil in a pressure cooker, add mustard seeds, cumin seeds, urad dal and fry well.
2. Add onion and curry leaves and fry till onion is light brown.
3. Now add drumsticks and fry for 5 mins till oil is coated well to drumsticks.
4. Now add ginger garlic paste and mix well.
5. Now add tomato, red chili powder, turmeric, salt and mix well
6. Now add water and give 3 whistles and wait until pressure is released.
7. Now take the lid off and cook on slow flame for 10 mins.

Wheat rava upma / Godhuma rava upma

Wheat rava upma / Godhuma rava upma

Wheat rava - 1 cup
Onion - 1 small - chopped fine
Green chili - 2 - chopped fine
Curry leaves - 1 spring
Coriander leaves - 1/4 cup
Peanuts - 1/4 cup
Chana dal - 1 tsp
Urad dal - 1 tsp
Mustard seeds - 1/4 tsp
Ginger - 1/2 inch chopped fine
Hing - 1/4 tsp
Lemon juice - as per your taste
salt


Preparation :
Roast rava in little ghee and keep aside

Method :
1. Heat oil in a wok, add Peanuts, Chana dal, Urad dal and fry them till golden brown.
2. Now add mustard seeds, cumin seeds and ginger and fry nicely.
3. Now add Onion, green chili, curry leaves and fry well until onion is translucent
4. Now add water and salt and mix well and give a boil.
5. Now add rava and mix well and close the lid and cook on low flame for 10-15 mins.
6. Garnish with lemon juice and coriander leaves.

Eggplant and tomato curry

Eggplant - 6 small - cut thick long slices
Round tomato - 1.5 Medium - cut thick long slices
Onion - 1 small - chopped
Curry leaves - 1 spring
Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric - 1/4 tsp
Salt
Garam masala - 1/4 tsp
Urad dal - 1/2 tsp
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
Ginger garlic paste - 1 tsp
dry red chili - 1 broken

Preparation :
1.Sprinkle water on eggplant and microwave for 5 mins...
2. Microwave tomato also for 5 mins.

Method:
1. Heat oil in big wok, add urad dal, mustard seeds, cumin seeds and dry red chili and fry for a min
2. Now add onion and curry leaves and fry till onion are translucent
3. Now add ginger garlic paste and mix well.
4. Now add tomato and mix well and cover with the lid and cook till oil comes out.
5. Now add red chili powder, salt, turmeric and mix well.
6. Now add eggplant and mix very gently and close the lid and cook for 5- 10 mins on low flame.
7. garnish with coriander leaves,

Idli upma

Idli upma

Idli- 5-6 pieces ( left overs will work good for this recipe)
Onion - 1/4 - chopped fine
Green chili - 3 - chopped fine
Curry leaves - 1 spring
Coriander leaves - 1/4 cup
Urad dal - 1/4 tsp
Mustard seeds - 1/4 tsp
Ginger - 1/2 inch chopped fine
Hing - 1/4 tsp
Lemon juice - as per your taste
salt
Idli podi - 1 tsp

Preparation :
Break idli's with your fingers and make them like powder consitency. Or you can cut into small bite size pieces.

Method :
1. Now heat oil in a pan add Urad dal, mustard and ginger and fry nicel
2. Now add Onion, green chili, curry leaves and fry well until onion is transculent
3. Now add turmeric and hing and salt mix well
4. Now add left over idli's and toss for a min or 2
5. Now add idli powder and mix well.
6. Garnish with lemon juice and coriander leaves.

Andhra Tomato pappu

Tomato Pappu

Tomatoes – 2 m chopped

Toor Dhal – 1 small cup - boiled and keep aside

Onion – 1/4 chopped 

Ginger – 1/2 Inch – 1 piece - chopped fine

Green Chillies – 2 -chopped

Turmeric Powder – 1/4 Tsp

Oil – 3 tbsp

Urad dal - 1/2 tsp

Mustard seeds - 1/2 tsp

Garlic – 4 cloves

Dry Red Chillies – 2 No’s 

Cumin seeds – 1/4 Tsp

Curry leaves – 2 Sprigs 

Coriander leaves – 2 Sprigs 

hing - 1/4 tsp

Ghee – 30 ml

Method :

1. In a big pan, add tomato, onion, ginger, green chili, turmeric, salt and oil and keep on medium flame.
2. Let tomato’s cook nicely until they can be mashed properly like a pulp paste.
3. Now add dal into above mixture and add coriander leaves and  1 cup water and let it boil until the forth is gone.
4. Now in another small pan, Take ghee and add urad dal, mustard seeds, cumin seeds, fry nicely.
5. Now add garlic, dry red chili, curry leaves and fry till garlic turns light brown.
6. Now add hing and add this seasoning to above dal.
7. Now adjust water according ur need and let it boil for few more mins 

Quick Bisibele bath

Bisi bele bath powder – 3 tsp 
Rice – 3/4 cups (washed and soaked)
Toor dal – 1/2 cups (washed and soaked)

Water - 4.5 cups

Onions – 1/2 medium onions

Ginger Garlic paste - 1/2 tspTomato – 1/2 chopped 
Potato – 2  diced in big cubes
Carrot- 1/4 cup
Beans- 1/4 cup
Capsicum – 1/2  - diced into big cubes
Peas – 1/4 cup

Tamarind concentrate paste – 3 to 4 tsp ( I use store bought TAMICON brand)

Cumin seeds - 1/4 tsp

Salt

Oil- 2 tbsp

Seasoning :

Mustard seeds – 1/4 tsp

Hing – 1/4 tsp
Curry leaves – few
Dry red chilies – 1
Cashews – 10 ( broken into small pieces

Ghee - 4 tbsp. ( 2 for IP and 2 for Seasoning)

Method :

1. Heat oil in a pressure cooker
2. Now add cumin seeds, onion and fry for a min and add ginger garlic paste.
3. Now add Potatoes, Peas, Carrot and beans and fry for 2 mins
4. Now add tomato and Bisi bell bath powder and salt and mix well.
5. Now add Rice, dal, Bell pepper and water and close the lid 
6. Give 5 whistles and leave until pressure is released.
7. Now open the lid and add tamarind paste 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.

Seasoing : 

1.     Add 3 tbsp of ghee, mustard seeds, dry red chilies, curry leaves and hing and cashews (optional) and fry nicely. And add to rice n mix well and serve.

Cabbage Bell pepper fry

Cabbage Bell pepper fry



Cabbage - small size - chopped fine
Bell pepper - 2 chopped fine
Onion - 1/2 chopped
Dry Coconut powder - 1/4 cup
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


Preparation :
Micro wave cabbage with very little water for 5 mins , then mix well and then again MW for 3 mins more

Method :
1. Now heat oil in a pan add Chana dal, Urad dal, mustard and cumin seeds.
2. Now add Onion, green chili, curry leaves and fry well until onion is transculent
3. Now add ginger garlic paste and mix well for a min
4. Now add cabbage and bell pepper and cook for 10 mins in medium flame with lid closed. Keep stirring in between.
5. Now add coconut powder and mix well.
6. Garnish with coriander leaves.

Insta pot Soya chunks Biryani / Pulao

Insta pot Soya chunks Biryani / Pulao

Basmati rice : 4 cups - rinse and soak for 30mins
Soya Chunks- 3 cups ( soak them in boiling hot water for 15 mins)
Ghee - 4 tbsp.

Oil - 3 tbsp
Dry whole masala : Cloves , Star anise, Cardamom, Cinnamon, Bay leaves
Cumin seeds - 2 tsp
Onion - 2-3 medium chopped
Ginger Garlic paste - 2 tsp
Tomato - 2 big chopped
Green chilies - 2
Mint - 1 cup
Coriander leaves - 1 cup
salt - 2 tsp
Turmeric - 1 tsp
Red chili powder - 1 tsp
Coriander powder - 1tsp
Garam masala powder - 2 tsp

Kitchen king masala - 2tsp
Yogurt - 1/2 cup

Water - 5.5 cups ( you can reduce to 5)

Method :
1.Turn on sauté mode and add ghee and add dry whole masalas
2. Add cumin seeds and add onions and Ginger garlic paste and fry nicely
3. Add tomato's and green chili and mix well.
4. Now add soya chunks (Squeeze all the water) and mix well
5. Now add Mint and Coriander leaves mix well
6. Now add salt, Turmeric, red chili powder, coriander powder, garam masala and Yogurt and mix well
7. Now add Basmati rice and water, check the salt and close the lid
8. Now switch off sauté mode and set 6 mins on manual mode.
9. Garnish with ghee and coriander leaves.

Gongura pickle Rice

Rice - 1 cup - cooked and cool down
Priya gongura pickle with red chili - 3 tbsp
Salt
red chili powder - 1/2 tsp
Ghee - 2 tbsp

Seasoing :

Chana dal - 1/2 tsp
Urad dal - 1/2 tsp
mustard seeds - 1/4 tsp
Dry red chili - 2 - break into pieces
Garlic pods - 5 - slit long n thin
Cashew - 2 tbsp - small broken pieces
Curry leaves - 6 - chopped
Hing - 2 pinches
Onion - 1/2 sliced thin and cut into half

Method:
1. Heat oil in a pan , add seasoning ingredients one by one in order and fry nicely till hing.
2. Now add onion and fry just for a min and they should be still crunchy.
3. Now add gongura pickle and mix well.
4. Now add red chili powder and salt n mix well and wait till oil oozes out.
5. Now add cooked rice and ghee n mix well,

Tomato Perugu Pachadi

Tomato Perugu Pachadi

Tomato - 1 M
Curd - 1 cup - whisk and keep it aside
Ginger - 1 inch - finely chopped
Green chili - 1 big - finely chopped
Curry leaves - 1 stack - finely chopped
Coriander leaves - 1/4 cup - finely chopped
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Urad dal - 1/2 tsp
Turmeric - 1/2 tsp
Salt

Method :
1. Heat oil in a pan, add mustard seeds, Cumin seeds and Urad dal n fry nicely.
2. How add ginger, curry leaves and green chili and fry nicely
3. Now add tomato, turmeric and cook till tomato leaves oil on sides.
4. Now add coriander leaves and salt and cook for 2 mins.
5. Switch off the flame and let it cool
6. Now mix above tomato mixture in curd and check the salt.

Mutton Gravy - Kids Fav.

Mutton - 2 lbs
Onion - 2 M sliced long
Tomato - 2 M
Ginger garlic paste - 2 tsp
Red chili powder - 1 tsp
Coriander powder - 1.5 tsp
Turmeric - 1/2 tsp
Shan meat masala / Garam masala - 1 tsp
Dry Masala : Cinnamon, cloves, Cardamom.
Pepper - 10-15 seeds
Cumin seeds - 1/2 tsp
Ghee- 1 tsp
Coriander leaves - 1/2 bunch

Preparation:

Take mutton in a bowl add Red chili powder, coriander powder, turmeric and salt mix well and keep for an hr.


Method :
1. Heat oil in a cooker and add Cinnamon, cloves, Cardamom, pepper seeds, cumin, Onion, Tomato and ginger garlic paste and give 2-3 whistles ( 1/2 cup water). Let it cool and open and mash them.
2. Now add mutton, red chili powder, coriander powder, cumin powder and salt in same cooker and add water and give 4-5 whistles.
3. When pressure is gone, take the lid off and mix well.
4. Transfer entire curry into a big pan/Kadai n add water and cook with lid closed for 15 -20 mins
5. Now add shan meat masala and coriander leaves and add more water and cook for more 10-15 mins till oil leaves from side.
6. Before switching off add tsp of ghee and mix well.


Mutton fry,

Heat oil in kadai, add mutton pieces with little gravy and add pepper powder and mix well. fry nicely by adding ghee in between.

Hyderabad Pappu charu

Ingredients Toor dal - 1/2 cup cooked with turmeric and little oil in a pressure cooker
onion - 1/2 chopped into big slices
Tomato - 1/3 chopped into big pieces
Ginger garlic paste - 1/2 tsp
Tamarind paste - 1 tsp mixed in 1 cup of water
Red chili powder - 1/2 tsp
salt - 1 tsp
curry leaves - 1 spring
dry red chili - 1 broken
mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
hing - 2 pinches
oil - 4 tsps
coriander leaves - 2 tbsp

Method:

1. Heat oil in a pan, add mustard, cumin seeds and dry red chili n fry for a min
2. Now add onion , curry leaves and fry till they are translucent.
3. Add ginger garlic paste and mix well.
4. Now add tomato and cook till they are mashed.
5. Add red chili powder, turmeric and salt and mix well.
6. Now add tamarind water n extra water and let it boil.
7. Now add boiled dal and mix well
8. Check the water consistency
9. garnish with coriander leaves and boil for more 10 mins n done.

Butter paneer masala

Paneer - 150 gms - cut into small pieces
Tomato - 5 roma tomato or 3 big round tomatoes
Onion - 1 m chopped
Cashews - 3 tsp
Cinamon - 2 inch 2 pieces
Green cardamom - 3
Ginger - 1 inch
Garlic - 3 big pods
Kasuri methi - 1 tsp
Red chili powder - 3/4 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Butter - 2 tbsp
Salt

Method:
1. In a pan add tomato, onion, cashews, cinnamon, green cardamom and add water and cook for 5-7 mins
2. Now add ginger and garlic and cook for more 5 -7 mins
3. Switch off the flame and let it cool
4. Grind this to fine paste
5. Now add butter in a pan add red chili powder n fry nicely
6. Now add ground tomato paste and mix well
7. Now when bubbles starts add Kasuri methi , coriander powder, cumin powder and salt n mix well
8. now add 1 cup water and cook till its done

Hyderabadi Kichadi

Rice - 1 cup - soak for 30 mins
Red Masoor Dal - 1/2 cup - Soak for 30 mins
Onion - 1/2 sliced thin
Ginger garlic paste - 1 tbsp
green chilis - 4
mint leaves - 1/2 cup
coriander leaves - 1/2 cup
Cinnamon - 2 - 1inch pieces
green cardamom - 4
Black cardamom - 2
cloves - 5
pepper seeds - 1 tsp
bay leaf - 1 or 2
Shahi jeera - 3/4 tsp
Turmeric - 1/4 tsp
Ghee - 1 tbsp
Oil - 2 tbsp
Salt - 2.5 tsp
Water - 3 cups (if you are rice + dal is 1.5 cups then water should be double that is 3 cups)

Method:

1. Heat ghee and oil in pan, Cinnamon, cloves, cardamom, pepper seeds, bay leaf and shahi jeera and fry nicely till aroma comes out.
2. now add onion and green chili and curry leaves and fry till onions turn brown.
3. now add ginger garlic paste and fry nicely.
4. now add turmeric and mint and fry nicely
5. now add salt and rice and dal and mix well.
6. Now add water and coriander leaves mix well and cook till rice is done.

Mango dal

Mango dal:

Toor dal - 3/4 cup - washed

Mango pieces - 3/4 cup

Tomato - 1 small chopped

Red chili powder - 1/2 tsp

Turmeric - 1/4 tsp

Salt

Seasoning :

Oil - 2 tbsp

Chana dal - 1/4 tsp

Urad dal - 1/4 tsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Onion - 1/4 - chopped

Curry leaves - 5-6

Hing - pinch

Coriander leaves - few

Ghee - 1 tbsp

Method : 

1. Take a Pressure cooker and add Toor dal, Mango pieces, tomato, red chili powder and Turmeric and boil for 4 whistles and add salt and mash n keep it aside.

2. Heat oil in a pan, add chana dal, urad dal, mustard seeds, cumin seeds fry them, now add garlic n dry red chili n fry well.

3. Now add onion (1/4) and curry leaves n fry nicely. 

4. Add hing and mix well

5. Now add dal and salt n let it boil 

6. garnish with ghee n coriander leaves.