Peanut chutney - 2

Oil - 2 tsp
Peanuts - 3/4 cup
Ginger - 1/2 inch
garlic - 1 pod
Green chili - 2
Garlic - 2
Cumin seeds - 1/2 tsp
Tamarind paste - 1/2 tsp ( store bought)
Roasted gram - 1/4 cup
Coconut powder - 1/4 cup
salt

Tampering
Oil - 2 tbsp
Mustard seeds - 1/4 tsp
dry red chili - 1
Urad dal - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few


Method :

1. Heat oil in a pan, add cumin seeds, peanuts, ginger, garlic, green chili and roast them till peanuts turn light brown.
2. Now take everything in a blender, add roasted gram, tamarind, salt and water and grind to a thick paste and take in a bowl and keep aside
3. Now in the same pan add oil, mustard seeds, cumin seeds, urad dal, dry red chili, curry leaves and fry them for 2 mins and add to ground paste and mix well.
4. Serve with idli and dosa.

Spicy Peanut rice

Ingredients

Cooked rice - 2- 3 cups

Dry roast and powder below items

Pepper seeds – 1 ½ tsp Cumin seeds – 1 tsp Channa dal – 1 tsp Peanut – 6 tbsp Dry chilli – 1 ( U can add more if you need more spicy) Curry leaves - 6 leaves

Tampering: Garlic cloves – 3 chopped Cashews – 3 tbsp - broken
Asafoetida - 2 pinches
Salt
Oil – 2 tbsp

Method :

1. Roast the ingredients and prepare powder before hand
2. Heat oil in a wok and add garlic, curry leaves and cashews and hing fry well.
3. Now add rice, peanut powder and salt mix well.
4. Check the salt and keep on low flame for 2-3 mins with lid close.
5. Switch off the flame and leave it for 5 mins and serve .

Spicy green moong dal pancakes

Preparation:
Green - Moong dal - 1 cup soaked for 2-3 hrs and grind into a paste. ( You can use Pessaratu batter what u have at home)

Ingredients
For this recipe :
Green moong dal - 2-3 ladle full
Onion - 1/4 chopped fine
Tomato - 1/4 chopped fine
Green or Red bell pepper - 3 tbsp each
Green chili - 4 chopped fine
Ginger - 1/2 inch chopped fine
Coriander leaves - few chopped fine
Curry leaves - 3 leaves - chopped fine
cumin seeds - 1/2 tsp
salt
Red chili flakes- 1/2 tsp ( optional)
Oil - for dosa making

Method :

1. Mix everything in ingredients list with little water as thick dosa consistency (don't add oil).
2. Now heat dosa pan and take a ladle full of batter and spread it like small pancakes(uttapam).
3. Now drizzles little oil on sides of uttapam and cook on medium flame until nicely cooked on both sides.
4. Serve with coconut or peanut chutney

Mixed Vegetables Vermicelli

Vermicelli - 1 cup ( roast in medium flame and keep aside)
Water : 2 cups
Onion - 1 small chopped
Green chili - 2 chopped
Ginger - 1/2 inch chopped
Mix vegetables : 1 cup ( mix of peas, carrot, beans and corn)
Fresh fenugreek leaves - 1/4 cup (optional)
Dry red chili - 2 broken into pieces
Mustard - 1/2 tsp
Cumin - 1/2 tsp
Urad dal - 1/2 tsp
Turmeric - 1/4 tsp
oil - 3 tbsp
salt - to  taste

Method :
1. Heat oil in a pan and add mustard seeds, cumin seeds and urad dal and fry a min
2. Now add green chili and ginger and fry them for 2 mins
3. Now add onion and cook for 2 min.
4. Now add Mixed veggies and cook with a lid on for 5-6 mins. Keep stirring them in between
5. Now add fenugreek leaves n mix well n cook with lid open for 2-3 mins
6. Now add turmeric and salt and mix well.
7. Now add water and close the lid and lets wait for a boil.
8. Now add vermicelli, mix well and close the lid. and cook for 6 mins
9. Now open the lid and add lemon juice and mix well and switch of the gas.
10. Serve it with any chutney.

Nalla minapa dosa ( Black urad dal dosa)

Nalla minapa dosa ( Black urad dal dosa)

Idli Rice - 3/4 cup
Raw Rice - 1/4 cup
Whole urad dhal with skin (Black gram) - 3/4 cup
Ginger - 1 inch chopped 
Red chillies - 4
Black pepper - 1 tsp 
Cumin seeds - 1 tsp
Curry leaves few
Asafoetida - 1/8 tsp
Salt as needed
Ghee or Oil to drizzle 

Method :
1. Wash and soak idli rice and raw rice together whole night.
2. Next day morning wash and soak black urad dal for 10 mins
3. Now grind idli rice, rice, ginger, red chili, black pepper, cumin seeds, curry leaves, hing with 1/4 cup water like a corse paste.
4. Now add black urad dal and grind it like coarse paste.
5. Keep the batter aside for an hr.
6. Now make thin or thick dosas as per your taste.
7. I made them like thin crispy ones.

Cabbage fried rice

Ingredients

Cooked rice - 2 cups ( cold)
Cabbage - 1/2 chopped thin strips
Garlic - 1 tsp chopped
Onion - 1 medium chopped fine
Green peas - 1/2 cup ( i used frozen)
Green chilli – 3 chopped fine
Cumin seeds - 1/2 tsp
Garam masala - 3/4 tsp 
Pepper powder - 1/2 tsp
Rice vinegar - 1/2 tsp
Soya sauce - 2 tbsp or to ur taste Oil and butter – 2 tbl spoon each Salt


Method :

1. Heat oil and butter in a wok
2. Now add cumin seeds and onion and fry for 2 mins thats all
3. Now add cabbage and peas and mix well and cover and cook for few mins
4. Now open the lid and well and add salt and garam masala and mic and cover and cook for 3-4 mins
5. Now add rice, pepper powder and mix well
6. Now add rice vinegar and soya sauce and mix well
7. Check the taste and add if u need more of soya sauce, pepper and salt.
8. Serve with fried egg ( optional)

Easy Choley curry in instant pot

Serves 2 people

Choley - 1 cup (soaked over night)

Onion - 1 medium

Tomato - 1 medium
Green chili - 1

G.g paste - 1 tbsp

Rcp - 1/2 tsp

Haldi - 1/2 tsp

Choley masala - 1 tsp

Cumin seeds - 1/2 tsp

oil


preparation:

Heat oil in a small pan add onion, tomato and green chili n fry for 5 mins n grind into a paste

1. Turn on Insta pot and put in saute mode on high.

2. Add oil, cumin seeds

3. Now add onion tomato paste and fry till oil oozes out

4. Now add ginger garlic paste mix well

5. Now add Red chili powder,  salt, turmeric and chole masala mix well

6. Now add soaked chole n mix well

7. Add 1/4 cup water and close the lid and stop saute mode.

10. Now start bean chili mode and close the sealing 

11. Once bean chili mode 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.

Yellow Moon dal uttapam

Preparation:
Yellow - Moong dal - 1 cup soaked for 2-3 hrs and grind into a paste. ( You can use Pessaratu batter what u have at home)

Ingredients
For this recipe :
Yellow  moong dal - 2-3 ladle full
Onion - 1/4 chopped fine
Tomato - 1/4 chopped fine
Green or Red bell pepper - 3 tbsp each
Green chili - 4 chopped fine
Ginger - 1/2 inch chopped fine
Coriander leaves - few chopped fine
Curry leaves - 3 leaves - chopped fine
cumin seeds - 1/2 tsp
salt
Red chili flakes- 1/2 tsp ( optional)
Oil - for dosa making



Method :

1. Mix everything in ingredients list with little water as thick dosa consistency (don't add oil).
2. Now heat dosa pan and add a ladle full batter and spread it like small pancakes(uttapam).
3. Now drizzles little oil on sides of uttapam and cook on medium flame until nicely cooked on both sides.
4. Serve with coconut or peanut chutney

Rice vermicelli puma

Rice Vermicelli - 3 cups ( place them in boil water and close the lid for 5 mins. Boil water is switched off while this is cooking)
Onion - 1/2 chopped
Green chili - 5 slit long
Ginger 1 inch chopped
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves
Lemon juice - 1 whole lemon
salt
Turmeric - 1/4th tsp
Hing - 1/8th tsp


Method :

1. Heat oil in a pan
2. Add mustard, cumin, chana, urad and fry till light brown
3. Now add onion, green chili, ginger and fry nicely
4. Now add turmeric , salt, curry leaves and lemon juice and mix well
5. Now add rice vermicelli and mix well n cook on low flame for 5 ins and garnish with coriander leaves

Radish sambar

Radish Sambar

Toor Dal plus Moong dal  - 1/2 cup each ( Boiled together with 1 cup water with turmeric)
Red onions - 1/2 cut into cubes
tomato - 1 L chopped
green chillie - 2
curry leaves - few
corainder leaves - few
Radish - 1/2 chopped cut into round slices
tamarind paste - 1 tsp mix in 1 cup water
Samabar powder - 1.5 tsp

mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
urad dal - 1/2 tsp
salt - 1tsp
turmeric - 1/4 tsp
red chilli powder - 1/2 tsp
sambar powder - 1.5 tsp

Method:

heal oil in a wide pan.
add mustard , cumin, urad dal, curry leaves, green chillies n fry for 2mins
add onion and radish fry for 5 mins
add tomatoes n cook till till gets mashed well n oil separets from tomatoes.
add red chili powder, salt, turmeric n sambar powder mix well
Add boiled dal n tamarind water n let it boil for few mins.
Add more water as needed and check the salt  n let it boil for again 10 mins.

garnish with ghee n coriander leaves,

Easy egg curry

Eggs - 7 ( boiled and peeled)
Onion - 2 m (chopped fine)
Tomato - 2 m ( chopped fine)
Red chilli powder - 1tbsp
Coriander powder - 1tbsp
Turmeric powder - 1/4 tsp
meat masala - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt
Oil




1. Heat oil in pressure cooker, add cumin seeds and onions till they are light brown
2. Now add tomato and fry for 2 mins and add water and mix
3. Give pressure for 4 whistles. and switch off.
4. Once pressure is down open the lid and fry till oil oozes out.
5. Now add red chili powder, coriander powder, meat masala, turmeric and salt.
6. Mix well and cook till oil oozes out
7. Add eggs and little water as necessary
8. cook till oil oozes out.

Ghee rice in instant pot

Ingredients Basmat Rice - 2 cups Onion - 1 1/2 No ( small ones) Ghee - 3 Tbsp Black and green Cardamom - 4 Cloves - 6 Cinnamon - 3 Bay leaves - 2 Green Chillies - 4 no’s Soaked Cashews - 10 to 12 No’s Mint & Coriander - 1/4 cup each 
Tomato - 1 ( chop into big cubes) Ginger garlic paste ( optional)
Salt - To Taste ( 1.5 tsp)
Fried onions - 1/2 cup (Optional)

Method :
Plug in INSTA POT and tap sauté mode,
Heat ghee and add all dry masala's and fry nicely,
Now add Onion and green chili and fry till they are soft
now add ginger garlic paste, fry until light brown (optional)
now add cashews and add mint and coriander leaves (optional) and fry for a min
Now add tomato cubes and don't mix
now add rice
now add coconut and water mix and salt mix well
now add salt
Now cancel Saute mode and press Manual mode and keep time as 6 mins.
and leave it until the pressure releases it self for almost 12 mins.

Mutton Biryani # 3 (quick method)

Mutton – 2 lb

Rice - 4 cups ( 1cup rice = 1.1/5 water ) ( 4 cups rice = 6 cups of water)

Red chili powder - 1.5 tsp

Salt - 1 tsp or to taste

Turmeric - 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Shan Biryani masala - 3 tsp

Shan meat masala - 1 tsp

Ginger garlic paste - 2 tsp

Curd – 1/2 cup

Mint – 1 bunch

Coriander leaves – 1 bunch

Onion – 2M chopped

Tomato – 2 chopped ( round ones) ( if you are using Roma tomatoes use 3)

Green chili – 2

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

Ghee – 4 tbsp

Zeera / shahi zeera – 1tsp

Lemon  - 1/2 juice

Method for cooking biryani base :

1. Heat oil  in a cooker, add onion and fry till light brown

2. Now add pata lavanga, elachi, badi elachi, bayleaf and fry nicely.. Let onion fry till golden brown .

3. Now add mutton and fry well until water is dried up. 
4. Now add ginger garlic paste n fry well
5. Now add red chili powder, turmeric, coriander powder, cumin powder, salt , biryani masala (3 tsp) meat masala ( 1 tsp) and fry well.

6. Now add tomato ( 3) and 1/2 cup curd And mix well

7. Now add mint and coriander leaves and mix well and cook for 2 mins
8. Now add 1/2 or 1 cup water  check the salt and give 5-7 whistles

9. Take the lid off once the pressure is out

10. If you feel gravy is very water, put cooker back on low flame and let the curry simmer for 5-10 mins and switch off the stove.

Method to make birayni in Instant pot :

1. Now press sautés mode in instant pot, add 3tbsp ghee , shahi jeera , add just mutton pieces from above biryani base  (not the gravy).

2. Now add 1/2 tsp Rcp or garam masala powder and mix well 

3. Now add rice and water (1cup rice = 1.5 cups water)  

4. If you have mutton gravy, count them as water for rice and add that gravy in rice.

5. Now check the salt and add lemon juice and mix well

6. Now turn off Saute mode 

7. Now press manual mode and  set the time for 7 mins and close the Insta pot and seal the vent

8. After 10 mins, let manually release press with a spoon and open the lid and transfer rice to serving dish

9. Serve with your fav raita

Hyderabadi egg curry

Eggs - 6
Oil - 5 tbsp
Onion -1 L chopped fine
Green chili - 4 slit

curry leaves - few
Tomato - 1 M chopped fine
Ginger garlic - 1 tsp
Red chili powder -1 tsp plus little more
Corriander powder - 3/4 tsp
Cumin seeds - 1/2 tsp
Garam masala - 1/4 tsp
Salt - 1tsp
Water - 1/2 cup


method :

1. Heat oil in a wide pan
2. Now add cumin seeds, onions, green chili, curry leaves and 1/4 tsp salt fry till light brown
3. Now add ginger garlic paste fry for a min
4. Now add tomato, RCP and coriander powder n more salt n fry well
5. Now add water n close the lid and cook for 10 mins on low flame
6. Now gravy should be little watery, if needed add 1/4 cup water so that eggs can cook
7. Now break the eggs in pan one by one in every corner and sprinkle 1/4 tsp salt and garam masala on top of eggs and close the lid and cook for 5 mins on low flame
8. Now open the lid and turn eggs and close the lid and cook on slow flame till oil oozes out.