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.