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.