Ragada curry

White peas - 2 cups - soaked over night
Potatoes - 1 Large  chop into bite piecesOnion - 1 M chopped
Tomato - 1 M
Green chili - 2
Ginger garlic paste - 1 tsp
Red chili powder - 1/2 tsp
Turmeric - 1/2 tsp
Coriander powder - 1.5 tsp
Cumin powder - 1/2 tsp
hing - 1/4 tsp
Amchur powder - 1/2 tsp
Pani puri masala - 1/2 tsp - 1 tsp
Amateur - 1/4 tsp
Garam Masala - 1/4 tsp
Butter - 2 tbsp
Oil - 4 tsp

Garnishing
Onion - 1 M chopped v small
Green chutney
Dates chutney
Lemon juice

Preparation :
Boil white peas with potatoes, turmeric salt and baking soda for 1 whistle n simmer for 20 mins on low flame.

Method :

1. Heat oil in a wok and add onion and fry till light brown
2. Now add hing, green chili n ginger garlic paste n mix well
3. Now add tomato, chili powder, turmeric, cumin powder, coriander powder, and salt and cook till oil oozes out
4. Now add boiled white peas and potatoes and little water n cook for 5 mins
5. Now add amchur powder, pan puri masala, garam masala powder, and 1/2 cup water and cook with lid closed for 10 min on slow flame.
6. Now garnish with coriander leaves.

Garnish the plate with aloo patties, raged curry, onion, green chutney, dates chutney, and lemon juice.

Menthi perugu pachadi ( Methi Kadhi)

Methi Perugu pachadi

Curd - 1 cup - whisk with salt and keep it aside
Oil - 2-3 tsp or more

Tampering ingredients

Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Urad dal - 1/2 tsp
Chana dal - 1/2 tsp
Ginger - 1 inch  - chopped fine
green chili - 2 chopped
Dry red chili - 1 broken into pieces


Onion - 1/2 chopped
Methi leaves - 1/2 cup ( fresh or frozen)
Turmeric - 1/2 tsp
salt - to taste
Tomato - 1/4 cup (optional)



Method :
1. Heat oil in a pan, add Tampering ingredients one by one. fry till Dals are light brown
2. Now add Onions and fry for 2 mins
3. Now add Methi leaves and fry till oil oozes out.
3. Now add tomato and turmeric and salt and cook for 2-3 mins
3. Switch off the flame and let it cool
4. Now mix the above methi mixture in curd and check the salt.

You can add water to make it thin.

Best butter panner ever

1st set
Tomatoes - 3 M round ones chopped big chunks Bay leaf - 3 small ones Dry red chillies - 3 Cinnamon - 2 sticks Green chillies - 3 slit Cardamon 6
Ginger - 1 inch chopped Cashews - 1/2 cup Water - 1 cup
2nd set Butter - 3 tbsp
Oil - 1tsp Green chili - 4
Ginger garlic paste - 1 tsp Red kashmiri chili powder - 1 tsp

3rd set
Paneer - 2 cups
Kasuri methi - 1 tsp - Crush and powder
Garam Masala - 1 tsp
Cream - 1/4 cup
Lemon juice - 1 tsp ( optional)

Method :
1. Heat oil in a pan, add tomatoes, dry red chili, bay leaf, cinnamon, green cardamon, ginger, cashews and 1 cup water and close the lid and cook for 15-20 mins on medium flame.
2. After it is cool down ..take out the bay leaf and grind rest it to paste.
3. Now in the same pan add butter and oil 
4. Now add green chili and ginger and garlic paste and fry for a min
5. Now add ground paste and Kashmiri red chili powder and salt and mix well
6. Close the lid and cook for 5-7 mins
7. Now add kauri methi and Garam Masala and 1/2 sup water and mix well
8. Now add paneer and cook for 10 mins on slow flame
9. Now add cream n mix well and switch off the flame and close the lid.
10. Check the salt and sourness ( if needed add lemon juice)

Cabbage sprouted moong fry

Cabbage - 2 cups chopped
Sprouted green moong dal - 1 cup
Green chili - 5 slit
Ginger - 1 tbsp chopped fine
Mustard seeds- 1 /4 tsp
Cumin seeds - 1/4 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Coconut powder - 1 tbsp
Salt - to taste
Curry leaves
Turmeric - 1 /2 tsp ( optional)
Coriander leaves - to garnish

Optional

Method :

1. Heat oil in pan, add chana and urad dals and fry until they are slight brown
2. Now add ginger, curry leaves and green chili and fry for 2 mins
3. Now add cabbage and fry for 2-3 mins
4. Now add moong dal and fry for 2-3 mins
5. Add salt n mix well n close the lid and cook on low flame for 10 mins. keep staring in-between
6. Now add coconut powder n mix well and close the lid and cook for 2 mins and done.
7. Garnish with coriander leaves

Easy mutton curry

Mutton - 1 lb
Onion - 1 m long slices
Tomato - 1 M
Curd - 1/2 cup
Ginger garlic paste - 1 tbsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
turmeric
salt
Mutton masala / Garam masala - 1 tsp


1. Heat oil in pressure cooker and add dry garam masala and fry nicely
2. Now add meat and fry nicely for 5 mins
3. Now add ginger garlic paste n fry nicely
4. Now add red chili powder, coriander powder, cumin powder, turmeric and salt n fry for 2 mins
5. Now add curd, tomato, mint and coriander leaves and mix well n cook for 5-6 mins till oil oozes out.
6. Now add 1 cup water and mix well and close the lid n give 5 whistles
7. After pressure is gone take the lid off add mutton masala cook for 5 mins on low flame
8. Serve with basmati rice

Rice kheer instant pot

Basmati rice - 1/4 cup ( soak in water for mins)
Evaporated milk - 1 can
Full fat milk - 1.5 cups
Water - 1 cup
Ethanol sugar - 2 tbsp
Monk sweetner - 3 tbsp
Cardamom - 3 pinches
Ghee - 1 tbsp + 1 tbsp
Almond slivers - 1 tbsp
Cashews - 1 tbsp
Raisins - 1 tbsp

Preparation : Heat 1 tbsp ghee and add almonds, cashew and raisins and fry till raisins bubble up.


Method :

Plug in INSTA POT and tap sauté mode,
Heat ghee and add soaked rice and fry for a minute
Now add evaporated milk, milk, water mix well.
Now add cardamom powder, sugar ( 2 tbsp) and mix well
Now cancel Saute mode and press porridge mode in sealing mode
and leave it until the pressure releases it self and open the lid
Now press saute mode again and keep the setting on low and keep mixing
Now add sugar and fried nuts and mix well for 5 mins and pour it in a wide bowl
Refrigerate it and serve it cool

Shrimp soya noodles

Soya noodles - 1 box ( for 4 people)
Shrimp - 15 - 20
Frozen Stir fry veggies  - 1 pouch from costco
Onion - 1/2 chopped
Green chili - 2 chopped
Garlic - 2 chopped fine
Chengs chinese schezwan powder - 1 tsp
Siracha sauce - 1 tsp
Soya sauce - 3 tbsp
Vinegar - 1 tsp
Ajinomoto - 1/4 tsp


Preparation :
Boil noodles in water with little oil for few mins and drain and wash with cold water
Stir fry shrimp in little oil with pepper and salt and keep aside

Method :

1. Heat oil in a wok add onion, green chili, garlic and fry for 2 mins
2. Now add stir fry veggies and cook for 5 mins
3. Now add schezwan powder and ajinomoto and mix well
4. Now add noodles, soya sauce, siracha, vinegar and mix well
5. Now add shrimp and keep mixing on high heat for 5 mins
6. Serve hot.

Air Fryer Asparagus

Asparagus - 12 ( cut the ends)

Olive oil - 1/2 tsp

Pepper - 1/8 th tsp

Cayenne pepper - 1/8th tsp

Salt - to taste

Method :

1. Set airfare to 380 and set time to 10 mins

2. Place asparagus in airfare plate and close the lid

3. Once its done leave it for 5 mins inside air fryer then take out n serve

Easy Veggie Hakka Noddles

Hakka noodles - 2 bunches from packet
Mixed veggies - carrot, peas, beans, corn ( 1/4 cup each)
Onion - 1/2 chopped
Green chili - 2 chopped
Garlic - 2 chopped fine
Chengs chinese schezwan powder - 1 tsp
Siracha sauce - 1 tsp
Soya sauce - 3 tbsp
Vinegar - 1 tsp
Ajinomoto - 1/4 tsp


Preparation :
Boil in water with little oil for few mins and drain and wash with cold water
Boil all veges in Micro wave for 5 mins with little water

Method :

1. Heat oil in a wok add onion, green chili, garlic and fry for 2 mins
2. Now add veggies and cook for 5 mins
3. Now add schezwan powder and ajinomoto and mix well
4. Now add noodles, soya sauce, siracha, vinegar and mix well
5. Keep mixing on high heat for 5 mins
6. Serve hot.

Chicken egg drop soup

Ingredients Chicken breast - 1 piece Water - 4 cups Salt to taste Ginger garlic paste - 1 tsp Black Pepper powder - 1/2 tsp - 3/4 tsp Carrot - 1/4 cup chopped v small Chili sauce - 2 tsp ( i used sriracha sauce) Soya sauce - 2 tsp Tomato ketchup - 1 tblsp ( optional) ( i did not use it) Egg - 1 ( break into a bowl and whisk and keep aside) Corn flour - 2 tblsp mixed with 1/4 cup of water ( Optional) (I did not use it)
Spring onion - 1/4 cup Ajinomoto - 1/4 tsp Lemon juice - 1 tbsp


Method :

1. Heat a pan and add water, chicken , carrot, ginger garlic paste , pepper powder and salt and let it cook on a low flame for 15 mins.
2. Now take out the chicken and shred it and add shredded chicken back in above soup mixture.
3. Now add chili sauce, soya sauce, tomato ketchup and stir for min.
4. Now add corn flour little by little and mix ( optional)
5. Now add egg little by little and keep mixing and cook for a min
6. Now add ajinomoto, spring onions and lemon juice and cook for a min.
7. Serve hot.

Vegetarian Dalcha with bottle guard

Dalcha

Toor Dal plus chana dal  - 1/2 cup each (1 cup total)
Red onions - 1 m cut into cubes
Tomato - 1 L chopped
Green chili - 2
Curry leaves - few
Coriander leaves - few

Ginger garlic paste - 1 tsp
Bottle guard - 1/2 chopped cut into long thick slices ( 2 cups)
Tamarind paste - 1 tsp mix in 1 cup water
Sambar 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 chili powder - 1/2 tsp

Preparation :
Boiled dals together with 3 cups water with turmeric for 4-5 whistles

Method:

1. Heal oil in a wide pan.
2. Add mustard, cumin, urad dal, curry leaves, green chilies n fry for 2mins
3. Add onion and bottle guard and ginger garlic paste fry for 5 mins
4. Add tomatoes n cook till, tomatoes are cooked gets lightly mashed n oil separates from tomatoes.
5. Add red chili powder, salt, turmeric n sambar powder mix well
6. Add boiled dal n tamarind water n let it boil for few mins.
7. Add more water as needed and check the salt  n let it boil for again 10 mins.

garnish with ghee n coriander leaves,

Chicken 65 - Vijay's recipe

Marinate below ingredients for 10 mins

Chicken - 2 cups bite size pieces ( thigh meat)
Red chili powder - 1 tsp
Ginger garlic paste - 1/2 tsp
Lemon juice - 1 tbsp
Eggs - 1 white
Pepper powder - 1/2 tsp
Rice flour / Corn flour - 2 tbsp
Salt - to taste

Tempering ingredients
Oil - 2 tbsp
Curd - 1/2 cup
Orange color - 1/2 tsp
Green chilies - 6 slit
Curry leaves - few
Ajinomoto - 1/2 tsp
Garlic - 1 tbsp ( optional) ( did not use this time)

Method :

1. Heat oil for frying.
2. Fry marinated chicken and keep aside.
3. Now heat oil in a wok
4. Now add garlic, green chilies , curry leaves and fry for a min
5. Now add fried chicken, curd. orange color, ajinomoto and salt and mix well.
6. Stir fry till water is evaparated.
7. Serve hot.

Restaurant style egg fried rice

Ingredients
Oil - 1 tbsp
Ginger - 1 tbsp chopped

Garlic - 1 tbsp chopped

Green chillies - 2chopped

Eggs - 3 beaten
Rice -  2 cups cooked/leftover rice

Soy sauce - 2 tsps

Vinegar - 1 tsp 

Salt to taste
White pepper powder - 3/4 tsp or to taste
Spring onion bulbs - 2 tbsp chopped

Spring onion greens - ¼ cup chopped 

Method
1. Heat oil in a pan, add ginger, garlic and green chillies. Saute till fragrant.
2. Now add beaten egg, allow to cook for about a minute and scramble.
3. Now add the cooked rice and toss well.
4. Now add soy sauce and vinegar, toss well.
5. Now add salt, white pepper powder and mix everything well, allow to cook for 3-4 minutes.
6. Now add spring onion bulbs, spring onion greens, toss and cook for 2 minutes.
7. Garnish with chopped spring onions and serve hot. 

Potato curry and Puri / Aloo curry

Potato - 4 M or 2 L (boiled) (MW Potatoes with 1 cup water for 15 mins)
Onion - 1 M Chopped
Tomato - 1 S chopped
Green chilies - 4 Slit
Ginger garlic paste - 1 tsp
Curry leaves - few chopped
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1/4 tsp
Turmeric - 1/2 tsp
Salt to taste
Oil - 4 tbsp
Water - 1/2 cup


Method :

1. Heat oil in a pan, add chana dal, urad dal n mustard seeds, and fry till dals are light brown
2. Now add onion, green chili n fry till onions are translucent
3. Now add ginger garlic paste n fry for a min
4. Now add tomato, turmeric, salt and cook till oil oozes out
5. Now add mashed boiled potato n water n salt n mix well n stir for 3-4 mins.
6. Check your consistency, if you want your curry to be watery you can add more water.
7. Serve with puri/roti



Puri

All-purpose flour - 1 cup
Salt - 1/2 tsp
Oil - 1/4 tsp
Sooji - 1 tbsp
Water - as needed

knead the dough and cover with wet tissue and knee-aside for 1 hr.
then make small puris

Street style Egg Burji **

Egg Burji

Eggs - 4 ( beat them nicely in a bowl)
Onion - 1 L chopped fine
Tomato - 1/2 chopped
Green chili - 2 chopped fine
Ginger - 1/2 chopped fine
Red chili powder - 3/4 tsp
Turmeric - 1/4 tsp
Coriander powder - 1 tsp
Fav bhaji masala - 1 tsp
Coriander leaves - 1/4 cup

Method :
1. Heat oil in a pan,
2. Now add Onion, green chili, ginger and fry nicely till onions are light brown.
3. Now add tomato and mix and close the lid and let tomato cook nicely.
4. Now add Rcp, coriander powder, salt and pan bhaji masala and mix well
5. Now add eggs and leave for a min.
6. Now mix well and cook on high heat ( you can keep egg as big pieces not minced like in pic)
7. Garnish with coriander leaves and mix well for a min.

Paniyaram / Apse / Guntaponganalu

Dosa batter - 2 cups
Salt - to taste
Coriander leaves - 1/4 cup chopped

Tampering
Oil - 1 tsp
mustard - 1/4 th tsp
Cumin seeds - 1/4 tsp
Urad dal - 1/2 tsp
Green chili - 2 chopped fine

Ginger - 1 inch chopped fine

Onion - 1 M chopped fine

Curry leaves - few chopped
Hing - 1 pinch

Preparation for onion mixture:

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

2.Now add green chili and ginger and fry for a minute

3.Now add onion, curry leaves and fry till onions turn into light pink color.

Method for cooking paniyaram/ appe:
1. Take dosa batter in a bowl, add salt and coriander leaves and keep aside.
2. Now transfer the above onion mixture into dosa batter and mix well.

3. Now heat the paniyaram pan/appe pan and add little oil inside each round holes

4. .Now fill rounds with 1 tbsp full of batter and cover and cook for 2-3 mins each side until appe turns golden brown color.
5. Serve them with peanut chutney or tomato chutney

Tomato Perugu Charu

Tomato Perugu Charu

Curd - 1.5 cup - whisk with salt and keep it aside
Oil - 4 tsp or more

Tampering ingredients

Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Vamu ( Ajawain) - 1/4 tsp (optional)
Dry red chili - 1 broken into pieces
Garlic - 1 smash it ( optional)
Turmeric - 1/2 tsp
Green chili - 1 big - slit in to two
Curry leaves - 1 stack - finely chopped

Onion - 1/2 chopped
Tomato - 1 M ( cut into 6 pieces -big chunks)
Coriander leaves - 1/4 cup - finely chopped


Method :
1. Heat oil in a pan, add Tampering ingredients one by one and fry for 2- 3 mins
2. Now add onions and tomatoes. cook for a few mins, tomatoes should be a little raw like in the pic.
3. Switch off the flame and let it cool
4. Now mix above tomato mixture in curd and check the salt and garnish with coriander leaves

You can add water to make it thin.