Vankaya perugu pachadi

Egg plant - 3 ( cut them into long slices)

Mustard - 1/4 tsp
Cumin seeds - 1/4 tsp
Dry red chili - 1 broken
Garlic - 2 crushed and sliced long
Curry leaves - few
Onion - 1/4 chopped
Turmeric - 1/4 tsp
Red chili powder - 3/4 tsp
Salt - to taste
Curd : 1 cup - whisked


Method :
1. Heat oil in a pan.
2. Add mustard seeds, cumin seeds, dry chili, garlic and curry leaves and fry for a min.
3. Now add onion and fry until they are light brown.
4. Now add egg plant, close the lid and fry till they are soft.
5. Now add turmeric, red chili powder, salt and mix well for a min.
6. Switch off the stove and cool the above mixture.
7. Add to the curd and mix well and serve.

Air fryer grilled paneer with vegetables

Marinate below items till rice flour and keep a side for 5 mins
Paneer - 12- 15 pieces (cut into dice size)
Red chili powder - 1/2 tsp
Ginger garlic paste - 1/2 tsp
Garam Masala - 1/2 tsp
Salt - to taste
Rice flour - 1 tbsp
Oil - few drops


Optional to fill your plate
Bell pepper - 1 big (cut into dice size)
Zucchini - 1 small cut into strips
sprinkle veggies with pepper powder and salt and keep aside
or
you can marinate vegetables with rcp, salt, garam masala and little oil.


Method:
1. Arrange panner pieces in Air fryer and spray oil on top
2. If there is space in air fryer add veggies too
3. Set temp for Air fryer at 370 for 8 mins and start
4. Every 3- 4 mins , keep checking and shaking the tray in between.
5. Squeeze with lemon and eat

Idli Upma with bell pepper and tomato

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

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 Chana dal, urad dal, mustard, cumin seeds and fry nicely
2. Now add onion, bell pepper, ginger, green chili, curry leaves and fry well until onion is translucent
3. Now add tomato, red chili powder, turmeric and hing and salt mix well and cook till tomatoes are mushy
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.

Tomato garlic Rasam

Tomato - 5 m round ones - riped 

Garlic - 4-5  big cloves crushed

Green chili - 2

Red chili powder - 1/4 tsp

Rasam powder - 1.5 tsp ( priya)

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Dry red chili - 2 broken

Hing - 1/4 tsp

Turmeric - 1/4 tsp

Curry leaves - 4 teared

Cilantro leaves - 1/4 cup

Tamarind pulp - cherry size - if tomatoes are not sour enough (optional)

Preparation : 

MW tomatoes for 10 mins with little water and let it cool and squeeze them nicely.

Methos:

1. Heat oil in a pan, add mustard seeds, cumin seeds, Urad Dal, dry red chili, green chili, garlic, curry leaves, hing and fry till garlic is light brown color.

2. Now add tomato pulp with water and add rasam powder, turmeric , red chili powder and salt 

3. Add water if needed and cilantro leaves and boil for 10 mins or more 

Tandoori chicken

Chicken thighs -6-8
Red chili powder - 3/4 tsp
Kamiri chili powder - 3/4 tsp
Ginger garlic - 1 .5 tbsp
Turmeric - 1/2 tsp
Corinader powder - 1/2 tsp
Jeeea powder - 1/2 tsp
Tandori masala  - 1-2 tsp
Curd - 2 tbsp
Lemon - 2 tbsp
Oil - 1 tsp
Salt


Mix well everything and leave it for 30 mins and cook on grill.

Semiya Upma

Semiya - 1 cup ( not roasted)
Water - 3 cups
Onion - 1/4 - chopped fine
Green chili - 4 - chopped fine
Curry leaves - 1 spring
Coriander leaves - 1/4 cup
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp
Peanuts - 1- 2 tbsp
Mustard seeds - 1/4 tsp
Shahi jeera - 1/2 tsp
Ginger - 1/2 inch chopped fine
Hing - 1/4 tsp
Lemon juice - as per your taste
salt


Method :
1. Now heat oil in a pan add chana dal, urad dal, peanuts and fry till they are light brown color.
2. Now add mustard seeds and shahi jeera, and fry for a min
3. Now add ginger and  green chili and fry for 2-3 mins
4. Now add onion, curry leaves and fry well until onion is translucent
5. Now add turmeric and hing and salt mix well
6. Now add water, let it boil and add semiya and mix well and close the lid for 5-8 mins on low flame
7. Garnish with lemon juice and coriander leaves.

Egg and chicken burrito

Corn taco's - 4
Eggs - 2
Onion - 1 tbsp
Green pepper - 1 tbsp
Tomato - 1 tbsp
Chicken = 1/2 cup
Taco seasoning - 1 tsp
or
chicken sausage - cooked and chopped
Cheese - 1/4 cup - any kind
Salsa - 2 tbsp
Black pepper - 1/4 tsp
Paprika - 1/4 tsp
Salt - to taste
Oil - 3 tsp

Preparation :

1. Heat 1 tsp oil in a wok and add onion, peppers, tomato and fry for 2 mins and take in plate
2. In same pan add 1 tsp oil and do scramble eggs with pepper and salt and keep them aside
3. In the same pan again heat a 2 tsp of oil and cook chicken with taco seasoning and keep a side
4. Now in bowl mix onions, peppers, tomato, scrambled eggs, chicken and paprika and mix well,
5. Now take corn taco and wet them a little with wet hands and micro wave them for 20 sec.
6. Now place the tacos in a plate and add above mixture , salsa , cheese and microwave for 15 sec and  wrap them like a burrito.

Lemon Quinoa with dill leaves

Quinoa - 1 cup ( cook with 2 cups of water in rice cooker)
Ginger - 1 inch - chopped
Green chilli - 4 chopped
Dill Leaves - 1 cup
Curry leaves - 1 spring
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Chana Dal - 1tsp
Urad dal - 1 tsp
Turmeric - 3/4 tsp
Cashews - 5-10 (as per your wish)
Salt - as per taste
Lemon juice - 1lemon juice
Caoriander leaves - 1 tbsp


Method:

1. Heat oil in a pan.
2. Add chana dal and urad, let it become light brown.
3. Add mustard , cumin seeds, let it sizzle.
4. Add ginger, green chili, curry leaves fry for 1 min.
5. Add dill leaves and fry for 1-2 mins
6. Now add turmeric and salt and mix well
6. Now add lemon juice. mix well and cook for a min
7. Now add cooked quinoa and mix well n switch off the flame.
8. Garnish with Coriander leaves.



Below I added half rice and half Quinoa

Chicken Keema with spinach

Chicken Keema - 2 lb
Onion - 1 small chopped
Green chili - 2
Ginger garlic paste - 1 tbsp
Tomato - 1 small to medium chopped
Spinach - 1 cup - chopped

Cumin seeds - 1/2 tsp
Red chili powder - 1 tsp
Coriander powder - 1/2 tbs
Garam masala - 1 tsp
Turmeric powder - 1/4 tsp




Method :

1. Heat oil in a pan, add cumin seeds and  fry for a min
2. Now add onions and green chili and fry till onions are dark brown.
3. Now add ginger garlic paste and fry for 2 mins
4. Now add ground chicken and mash nicely and fry till oil oozes
5. Now add Tomato, Red chili powder, coriander powder, turmeric and salt and mix well n cook till tomato is mushy and oil oozes out.
6. Now cover and cook for couple of mins till oil oozes out
7. Now add spinach and mix well, if needed add 1 or 2 tbsp of water. ( actually no water is better)
6. Now add garam masala and coriander leaves  and Mix well and cover n cook on a low flame for more 10 mins.

Eggplant choka

Egg plant - 1 big ( roasted )
Potatoes - 2-3 M ( Boiled)
Tomato - 2 M ( roasted )
Onion - 1/4 cup chopped
Green chili - 1 chopped
Red chili powder - 1/2 - 3/4 tsp
Amchur powder - 1 tsp
Salt - to taste
lemon juice - 1 tbsp


Preparation :

Roast egg plant in Air fryer for 370 degrees and 15 mins. After 15 mins is done leave egg plant in air fryer for 5 mins. Take out and peel the skin and throw away seeds.

Roast tomato in Air fryer for 370 degrees and 10 mins. After 10 mins is done leave tomato in air fryer for 5 mins. Take out and peel the skin.

Method :

1. Take a big bowl, add egg plant, tomato, boiled potatoes and mash them well.
2. Now add red chili powder, salt , amchur powder and mix well
3. Now add onion, green chili and lemon juice and mix well and serve.

Gaucamole

Avocado - 2
Onion - 2 tbsp chopped
Tomato - 2 tbsp chopped ( de seeded)
Green chili - 1 or 2 chopped ( de seeded)
lemon juice - 1 tbsp
Salt - to taste
Cumin powder - 1/4 tsp (optional)

Mix everything well and serve in a bowl

Hyderabadi Tomato ka salan

Ingredients:


Tomatoes - 2 round ones ( cut in half and de seed and roast in oil for a min or 2 and keep a side, they will look like empty cups)
Bell pepper - 1 Optional ( cut in 6 pieces and roast in oil for a min or 2 and keep a side)
Mirchi - 3 Optional (slit in half and deseed and roast in oil for a min or 2 and keep a side)
Peanuts - 2 tbsp Sesame seeds - 2 tbsp Coconut powder - 2 tbsp
Roast peanuts first then add sesame seeds and roast till light brown now add coconut n roast till coconut color is light brown and grind it in a smooth with water.

Mustard seeds - ¼ tsp Cumin seeds - ¼ tsp Methi seeds - 2 -3 seeds 
Dry Red chili - 1 or 2 broken
Curry leaves - 2 stems
Onions - 1 small sliced long
Green chilly - 2 broken Ginger garlic paste - 1 tbsp Cumin powder - ½ tsp Coriander powder - 1 tsp Red Chili powder - 1 tsp Turmeric - pinch Coriander leaves - few chopped Mint chopped - 10 leaves chopped Tamarind paste - 1/2 tsp to 3/4 tsp Jaggery / sugar - 1/2 tsp
Oil - 2-3 tbsp Salt  

Method :

1. Heat oil in a wok
2. Now add mustard , cumin, curry leaves , dry red chili and fry for a min
3. Now add onions and fry till they are dark brown color
4. No add ginger garlic paste and mix well
5. Now add red chili powder, cumin powder, coriander powder, turmeric green chili and mix well
6. Now add peanut paste and lot of water and cook with close lid for 30 mins on slow flame.
7. Now add mint and coriander leaves and mix once
8. Now add tamarind paste and sugar and mix well
9. Now add tomato/ bell pepper / mirchi and cook for 3-4 mins with closed lid on slow flame 
10. Now after 3-4 mins , open the lid and mix well and switch of the gas and close the lid and let it cook in its own heat.

Crispy Potato fry with Rice flour and Besan

Boiled potato – 4 M (Peel the skin and cut them in bite-size and cook in MW for 8 mins with water covering potatoes)

Red chili powder - 1 tsp

Turmeric powder – 1/4 tsp

Salt – as needed

Rice flour – 1.5 tsp

Besan flour – 1.5 tsp

Mustard seeds - 1/2 tsp

Urad dal - 1 tsp

Chana dal – 1 tsp

Curry leaves - Few

Dry Red chili - 1 broken

Hing / Asafetida - 1/4 tsp

Cooking oil - 2- 3 tbsp

Preparation :

Take boiled potatoes and cool them and place them in a bowl

Now to the potato bowl, add Red chili powder, turmeric, salt, rice flour, besan, and toss well so that all the powders coat potatoes nicely.

Method :

1. Heat oil in a cast-iron pan ( Cast iron gives you nice crispy coating to potatoes)

2. Now add, chana dal, urad dal, mustard seeds and roast them until dals are light brown

3. Now add dry red chili, curry leaves, hing and mix well

4. Now add masala coated boiled potatoes and give a good mix.

5. Cook them on a medium flame for 5-10 mins tossing every now and then.

6. You can see nice crispy brown color on potatoes then switch off the stove and serve.

Ridge gourd fry / Beerakaya fry

Ridge gourd - 2 cups chopped ( 1 big gourd)
Green chili - 6-7 slit half

Onion - 1/4 cup chopped big chunks
Garlic - 4 ( each clove chop into long 3 or 4 pieces)
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp
Turmeric - 2 pinches
Salt
Oil - 3 tbsp

Method :
1. Heta oil in a pan, add Chana dal, urad dal, mustard, cumin and let it fry until deals are light brown.
2. Now add garlic and green chili and fry till garlic turns light brown
3. Now add onion and ridge gourd and mix well and let it cook for 2 mins
4. Now close the lid and let it cook for 2-3 mins
5. Now add turmeric and salt and close the lid and cook till oil oozes out.

Dry Eggplant and Aloo curry

Eggplant/ Baingan - 6 purple small ones - (each cut into long 4 pieces) Potatoes - 1 L ( cut into bite pieces)
Onion - 1 S ( chopped fine)
Tomato - 1 M ( chopped fine)
green chili - 1 chopped Ginger garlic paste - 1 teaspoon Cumin seeds -1 tablespoon Mustard seeds -1 tablespoon 
Urad dal - 1/2 tsp
Turmeric powder -1/2 tsp Red chilli powder -1 tsp Salt - to taste Coriander powder -1 tsp 
Garam Masala powder - 1/2 tsp ( optional)
Amchur powder - 1/2 - 1 tsp Chopped coriander leaves - handful 
Oil - 3- 4 tablespoon

Preparation:
1. Marinate eggplant with rcp, salt, haldi and keep a side
2. Add water n potatoes in Microwave bowl and cook for 8 mins

Method:

1. Heat oil in a pan, add mustard seeds, cumin seeds and urad dal and fry for 2 mins
2. Now add onion and cook till onions are light brown.
3. Now add ginger garlic paste and stir once
4. Now add tomato and coriander powder and cook till oil oozes out.
5. Now add eggplant n mix well and close with a lid andcook on low flame for 5 mins
6. Now add boiled potatoes and mix well and cook on low flame another 5 mins
7. Now add Garam Masala and anchor powder n mix well.
7. Garnish with coriander leaves n cook on low flame for 5 more mins.

Instant pot - Spinach Quinoa Kichidi

Quinoa - 1 cup - soak for 30 mins
Red Masoor Dal - 1/2 cup - Soak for 30 mins
Yellow Moong dal - 1/2  Soak for 30 mins

Oil - 2 tbsp

Chana dal - 1 tsp
Urad dal - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
hing - 2 pinches

Onion - 1/2 sliced thin

Green chilis - 4

Ginger garlic paste - 1 tbsp

Spinach leaves - 1 cup chopped
Tomato - 1 M chopped
Red chili powder - 3/4 tsp
Turmeric - 1/4 tsp
Coriander powder - 1.5 tsp
Kitchen king masala or Garam Masala - 1 tsp (plus little more if you like spiciness)
Ghee - 1 tbsp
Salt - 2.5 tsp
Water - 4.5 cups

Lemon juice - 2 tbsp 

Method:

1. Heat oil in instant pot saute mode on high,
2. Now add chana dal, urad dal, mustard seeds, and cumin seeds and fry till days are light brown color.
3. Now add hing, onion, green chili and fry nicely for 5 mins
4. Now add ginger garlic paste and spinach n fry for 2-3 mins
5. Now add tomato, red chili powder, coriander powder, turmeric, kitchen king masala, and salt.
6. Now mix well and cook till oil oozes out
7. Now add quinoa, dals, and water and check the salt.
8. Now cancel saute mode and keep the lid and seal the vent
9. Now press manual and 8 mins
10. Once 8 mins done, wait for 4-5 mins and pressure release
11. Garnish with ghee and lemon juice 

Variation for healthy kichidi

1. Heat 1 tsp oil in instant pot saute mode on high,
2. Now add chana dal, urad dal, mustard seeds, and cumin seeds and fry till days are light brown color.
3. Now add hing, onion, green chili and fry nicely for 5 mins, now add 2 tbsp water and mix well.
4. Now add ginger garlic paste and fry for 2-3 mins
5. Now add tomato, red chili powder, coriander powder, turmeric, kitchen king masala, and salt.
6. Now add spinach n fry for 2-3 mins and mix well and cook till oil oozes out

7. Now add quinoa, dals, and water and check the salt.

8. Now cancel saute mode and keep the lid and seal the vent
9. Now press manual and 8 mins
10. Once 8 mins done, wait for 4-5 mins and pressure release
11. Garnish with 1 tsp ghee and lemon juice ( 1 whole)