Kala Chana fry (snack)

Kala Chana - 1 cup ( soaked over night)
Oil
Cumin seeds - 1/2 tsp
Urad Dal - 1.2 tsp
Hing - 2 pinches
Green chili - 3 chopped fine
Curry leaves - few
Dry red chili - 1 broken
Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Salt - to taste
Onion - 1 small ( chopped)
Lemon juice - to taste

Preparation :
Boil channa with 2 cups of water for 2 whistles and lower the flame and keep for 5 mins and switch off.

Method:

1. Heat oil in a wok, add cumin seeds, urad dal, hing, green chili, dry red chili, curry leaves and fry till dal turns light brown.
2. Now add boiled channa and fry for a min or two till u see no water in channa
3. Now add red chili powder, coriander powder, cumin powder, garam masala n salt n mix well,
4. Now add onion and mix well and cook till onion turns trascluent.
5. Switch off the stove and let it cool off.
6. Serve by adding little lemon juice on top.

Amristari fish fry

Marination - Mix below ingredients and keep aside for 30 mins to 1 hr

Fish - 2 lb ( cut into long thick bite pieces )
Red chili powder - 1 tsp
Turmeric - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Garam masala - 3/4 tsp
Ginger garlic paste - 1 tsp
Malt Vinegar - 1/2 tsp
Salt


Besan batter ( Make a thick paste)

Gram flour ( Besan )  - 1 cup
Rice flour - 1/8 cup
Red chili powder - 1/2 tsp
Ajwain - 1/2 tsp crush them
Salt - to taste


Garnish
Chat masala
Lemon juice
Onions


Optional : Add besan, rice flour, rcp, haldi, salt to fish pieces n coat them. Fry fish for 2-3 mins n take them out.

Method:
1. Dip fish in batter n deep fry till they are light brown.
2. Serve sprinkle with chat masala n lemons

Green beans with lilva beans (OPOS method)

Green beans - 2 cups ( cut into cube size bite pieces)
Lilva surti benas (frozen) - 2 cups (wash n put them un water)
Water - 1 tbsp
Oil - 1 tbsp or 2 tsp
Green chili - 2 chopped
Ginger - 1 inch grated
Red chili powder - 1 tsp
Turmeric - 1/4 tsp
Salt - to taste ( remember in OPOS method we don't need much salt)
Coconut powder - 2 tbsp


Optional : Seasoing for extra kick: 
heat 1 tsp oil in separate pan and add Chana, urad dal, mustard, cumins seeds and fry till dal are4 light brown and add to green beans fry when you open instant pot after pressure release.

Method :

1. In instant pot dish,
2. Start layering, water, oil, green beans, lilva surthi beans, green chili, ginger, red chili powder, turmeric and salt.
3. Place this dish in instant pot and press steam (more) for 1 mins. pressure valve set to sealing.
4. Once it show OFF or L001, quick release the pressure and wait till pin goes down.
6. Open the lid and turn instant pot into saute mode.
7. Now add coconut powder and mix well and cook till water his dried up.
8. Now cancel the instant pot and serve.

Shrimp roast - fathers day special

Ingredients - to marinate

• Shrimp - 2  lbs 50- 70 count ( Members mark)
• Turmeric powder - 1/2 tsp
• Red chili powder  - 2 tsp
• Salt - 1/2 tsp or to taste
• Marinate shrimp / prawns with turmeric powder, red chilli powder, salt. Keep it aside for 30 minutes.

Ingredients - for roast

• Oil - 2 tsp
• Cumin seeds - 1 tsp
• 5 each Curry leaves to temper
• Onion - 2 cups (Red onion) finely sliced long
• Green chilli - 3 each chopped
• Ginger garlic paste - 1 tbsp
• Salt - to taste
• Curry leaves - 10 -15 leaves 
• Garam Masala / shan meat masala - 1 tsp

Preparation:  

Heat a pan and add marinated shrimp and little oil and cook until water is evaporated or for 7-8 mins ( if you feel there is water left, throw away excess water)

Method:

• Heat oil in a kadai, splutter cumin seeds and fry till they sizzled
• Add sliced onion, curry leaves, green chili and ginger garlic paste and saute over medium high flame until it turns brown and crisp. Frying to the onion to a crispy texture is the key to the recipe.
• Now add in the marinated and cooked shrimp and saute over high flame for 5 mins and close the lid and cook on medium heat for 10 mins until it roasts well turning the masala dark with oil oozing. You may add salt at this stage. It will eventually turn thick and dry as you stir fry
• Now add Garam Masala / meat masala and few more curry leaves and stir fry  for few minutes and cook on low flame switch off!

Moong Benas sprouts fry

Sprouted Moong beans - 2 cups
Onion - 1 medium
Green chili - 3-4 chopped small
Curry leaves - 10 - 12
Garlic - 4 cloves - chopped
Ginger  - 1 inch chopped ( or take 1 tsp of ginger garlic paste)
Turmeric - 1/2 tsp
Coriander powder - 1/2 tsp
Garam Masala - 1/4 tsp
Coriander leaves - 1/2 cup
Lemon Juice - 2-3 tbsp
Salt - to taste
Water - 1/2 cup

Preparation :
1. Soak Moong dal overnight until they swell up to double size. After they are soaked, drain the water and transfer them to a bowl and cover it with wet tissue paper on top for 12-14 hrs in a dark place ( inside the oven). If you want you can keep changing the tissue paper every 12 hrs and keep it for 2 days for more sprouted moong.

Method :

1. Heat oil in a pan, add curry leaves, chopped garlic, and fry nicely for 1- 2 mins
2. Now add onions and green chili and fry nicely till the onions are light brown.
3. Now add ginger garlic paste and fry for a min.

4. Now turmeric, coriander powder, garam masala, salt and mix well and cook for 1 min,
5. Now add sprouted moong dal and mix well and add 1/2 cup of water and cover with the lid
6. Now cook for 15 mins on low flame. 

7. Once 15 mins is done add coriander leaves and mix well and switch off the stove.
8. Once moong dal cool down add lemon juice and mix well and serve.

another method:

1. Heat oil in a pan, add curry leaves, chopped garlic, and fry nicely for 1- 2 mins
2. Now add onions and green chili and fry nicely till the onions are light brown.
3. Now add ginger garlic paste and fry for a min.

4. Now turmeric, coriander powder, garam masala, salt and mix well and cook for 1 min,
5. Now add sprouted moong dal and mix well and fry for 5 - 10 mins on medium flame
6. Now add 2 tbsp of water and cook for 5 mins on low flame with lid close

7. Once 5 mins is done add coriander leaves and mix well and switch off the stove.
8. Once moong dal cool down add lemon juice and mix well and serve.

Best Butter Chicken

It serves 4-5 people. Ingredients :
Set 1 : Marinate chicken with below ingredients and leave for 30 mins aside
Chicken thigh meat boneless - 1.5 lbs Ginger garlic paste - 1 tbsp Red chilli powder - 1 tbsp Salt to taste Oil to pan fry For the gravy (Set 2)
Tomato's - 5 m round ones (cut them in big cubes) Onions - 1 L roughly chopped Ginger garlic paste - 1 tbsp Cashews - 1/2 cup Kasoori methi - 1 tsp Garam masala - 1/2 tsp Kashmiri chilli powder - 2 tsp
Red chili powder - 1/2 tsp - 1 tsp Butter - 4 tbsp Cream - 3 tbsp White Vinegar - 1.5 tbsp
Ketchup - 1 tsp Salt to taste

Preparation:

Set 1:

1. heat oil in a pan and fry chicken till they are nicely cooked and coated with brown edges and keep them aside.

Method : Set 2

1. Heat 2 tbsp of butter in a wok and add onions and cook till they are translucent.

2. Now add tomatoes, cashews, ginger garlic paste, vinegar, salt, Kashmiri red chili powder and normal red chili powder, Garam Masala and let it cook for 15 mins until tomato's are mushy.

3. Once entire above mixture is cooked, switch off the stove and let it cool.

4. Now carefully with a fork peel the skin off the tomatoes and throw it away.

5. Now with a blender make above mixture into silky smooth paste.

6. Now again transfer this paste into same wok and add rest of the butter, cream, fried chicken pieces, Kasoori methi and ketchup and mix well and let it cook for 5 mins on low flame and you are done.

One shot one pot green beans fry

Simple method:

Green beans - 2 cups ( cut into cube size bite pieces)
Water - 1 tbsp
Oil - 1 tbsp or 2 tsp
Green chili - 2 chopped
Ginger - 1/2 inch grated
Red chili powder - 1/2 tsp
Turmeric - 1/4 tsp
Salt - to taste ( remember in OPOS method we don't need much salt)

Optional : Seasoing for extra kick: 
heat 1 tsp oil in separate pan and add Chana, urad dal, mustard, cumins seeds and fry till dal are4 light brown and add to green beans fry when you open instant pot after pressure release.

Method :

1. In instant pot dish,
2. Start layering, water, oil, green beans, green chili, ginger, red chili powder, turmeric and salt.
3. Place this dish in instant pot and press steam (more) for 1 mins. pressure valve set to sealing.
4. Once it show OFF or L001, quick release the pressure and wait till pin goes down.
6. Open and mix well and serve.

One pot one shot Pav bhaji

This recipe is for 3-4  people ( you can double the recipe with 4 tbsp water and steam for 4 mins)
Note: for pav bhaji - you can add all your fav masala's what you add for regular pav bhaji.
here is my list

Carrot - 1 cup chopped tiny
Potatoes - 2 or 3 cups chopped small
Peas - 1/2 cup
Onions - 1/2 cup chopped
Tomato - 1.5 cups chopped
Ginger garlic paste - 1 tsp
Red chili powder - 1 tsp
Pav bhaji masala - 1.5 tsp
salt - to taste
butter - 2 tbsp
water - 2 tbsp
Lemon juice - 2 tsp

Optional: Tempering for extra kick: heat 2 tbsp of butter in a pan and add cumin seeds, coriander leaves, and Kashmiri red chili powder and add to pav bhaji.


Method :

1. Plug-In  instant pot dish,
2. Start layering inner pot with butter, carrot, potato, onions, tomato, peas. ginger-garlic paste, red chili powder, pav bhaji masala, and salt.
3. Add 2 tbsp water and don't mix ingredients.
4. Place this dish in the instant pot and press steam (more) for 2 min. pressure valve set to sealing.
5. Once 4 mins is done and it shows L005, quick release the pressure.
6. Open the lid and mix, mash well and garnish with lemon juice. Serve with bread or pan.

7. Do optional tempering if you want an extra spice kick.

One Pot One Shot Gobi curry in Instant Pot

Gobi - 2 cups ( cut into cube size bite pieces)
Oil - 1 tbsp
Onion - 1/2 cup
Cumin seeds - 1 tsp
Red chili powder - 1/2 tsp
Turmeric - 1/4 tsp
Coriander powder - 1/2 tsp
Garam Masala - 1/4 tsp
Salt - to taste ( remember in OPOS method we don't need much salt)

Method :

1. In instant pot dish,
2. start layering, oil, cumin seeds, onions, gobi, all masala's and salt.
3. No water needed.
4. Place this dish in instant pot and press steam (more) for 0 mins. pressure valve set to sealing.
5. Once it show OFF or L001, quick release the pressure and wait till pin goes down.
6. Open and mix well and serve.

Thotakura egg bhurjii with garlic and dry chili powder / Amaranth leaves egg burg

Amaranth leaves : 2 cups chopped
Eggs - 3
Onion - 1/2 M chopped
Turmeric - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Chana dal - 1 tsp
Urad Dal - 1 tsp
Salt - to taste
Oil

Pepper and salt - 1/4 tsp each

Garlic powder:
Garlic - 5
Dry red chili - 10
Salt - 1/2 tsp

Grind them together to fine powder. ( it will be little liquid)


Method :

1. Heat oil in a pan, add mustard seeds, cumin seeds, chana dal and urad Dal and fry for 1-2 mins
2. Now add onion and fry till onions are light brown color
3. Now add amaranth / thota kura  and fry till they feel like semi crispy fried
4. Now add garlic n dry chilli powder and mix well. and cook for few mins till garlic is cooked.
5. Now break the eggs and sprinkle pepper and salt on eggs and don't mix them until they are half cooked. Make sure you leave eggs as big chunks ( see pic)
6. Now cook till egg is cooked well and mix well with green and fry them for 2-3 mins without closing the lid
7. Do not close the lid once food is cooked. 

Hyderabadi Meethi dal / Chapatti Pappu

Hyderabadi Meethi dal / Chapati Pappu 

Toor dal - 1 small cup

Turmeric - 1/2 tsp
Salt - to taste

Coriander leaves - 1/4 cup chopped
Ghee - 1 tbsp
Oil - 2 tbsp
Seasoning  ingredients- 
Mustard - 1/2 tsp
Cumin - 1/2 tsp,

Onion - 1/2 long sliced 

Green chili - 3

Onion - 1/2 long sliced
Curry leaves - few
Asafetida / Hing- 2 pinches 

Method: 
1. Add dal, turmeric, and water in the Pressure cooker for 4 whistles and once done switch off the stove and let pressure release and mash the dal to smooth paste.
2. Now to the dal add 1 cup water , coriander leaves and salt and let it boil for 5 mins. 

3. Now in another small pan add oil, after oil is hot, add mustard seeds, cumin seeds, green chilies, curry leaves, and fry till for a minute
4. Now add onion and fry till they are light golden brown and add hing and switch off the stove and add this tadka to the dal.
5. Now Let it boil for more 5 mins and switch off and serve with white rice or Jeera rice.

Baingan Bharta with bell pepper

Eggplant - 1 big purple one
Red Bellpepper - 1 small
Onion - 1 small
Tomato - 1 small
Ginger garlic paste - 1 tbsp
Green chili - 2 chopped
Cumin seeds - 1 tsp
Salt - to taste
Oil - 4 tbsp
Cilantro - 1/4 cup for garnishing


Dry masala's:

Coriander powder - 1 tsp
Red chili powder - 1 tsp
Turmeric - 1/4 tsp
Garam Masala - 1/2 tsp
Amchur Powder ( Tamarind powder) - 1 tsp ( or use can use 1 tsp tamarind paste)
Salt - to taste

Preparation :

a. Roast egg plant and Red bell pepper in Air fryer for 370 degrees and 20 mins. After 20 mins is done leave egg plant in air fryer for 5 mins. Take out and peel the skin of both eggplant and bell pepper.

b. Now mash eggplant and chop bell pepper into small pieces and keep them aside.

Method :

1. Heat oil in a pan add cumin seeds and after a min add onion and fry till they are light brown.

2. Now add ginger garlic paste and sauté nicely.

3. Now add tomato and all dry masala's and mix well and until tomatoes are soft.

4. Now add eggplant and bell pepper and mix well and cook with the lid closed on medium heat for 6-7 mins.

5. Now garnish with cilantro and serve.

Hotel style peanut chutney for dosa

Set 1
Peanuts - 1/2 cup roasted without oil
Roasted Chana dal - 1/2 cup
Coconut powder - 1 tbsp
Green chili - 2-3
Cumin seeds - 1/2 tsp
Coriander leaves - 1/4 cup chopped
Tamarind paste - 3/4 tsp
Salt

Set 2
Oil - 4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Urad Dal - 1/4 tsp
Garlic - 2 pods
Dry red chili - 1 broken
Asafetida - 2 pinches


Method:

1. Grind set 1 ingredients with water and make a smooth runny paste
2. Heat oil in a pan and now add, mustard, cumin, Urad Dal, garlic and dry red chili and fry till Urad Dal is light broiwn
3. Now add asafetida and switch off the stove and add it to peanut chutney and mix water if necessary .

Mint Pulao with coconut milk

1 set - Grind into paste with cold water or ice cubes
Mint - 2 cups
Coriander leaves - 1 cup
Green chili - 7
Ginger - 1 - 2 inches
Garlic - 6 pod chopped

2 nd set Dry Garam Masala
Cinnamon - 2 inch
Cardamon - 4
Cloves - 6
Pepper seeds - 6
Cumin seeds - 1 tsp
Bay leaf - 3

3rd set
Basmati rice - 2 cups ( soaked for 30 minutes)
Onion = 1 cup
Tomato - 1.5 sliced long and thick
Coconut milk - 1 cup
Garam masla -  1/2 - 3/4 tsp
Salt - to taste
Ghee - 1 tbsp
Oil - 3 tbsp

Method:
1. Heat ghee and oil in electric rice cooker pot
2. Add 2nd set ingredients and fry for a min
3. Now add Onion and fry till golden brown
4. Now add mint paste from set 1 and fry for 2mins
5. Now add tomato and mix well
6. Now add soaked rice without water and roast them nicely till mint paste water is dried up.
7. Now add salt, garam masala, coconut milk(1cup) and water ( 2 cups) and mix well.
8. Transfer to rice cooker and cook and serve.

Besan Muruku - my version

Besan - 2 cups
Rice - 1 cup
Red chili powder - 1 tsp ( plus more if you need spicy)
Turmeric - 1/2 tsp
Ajawain (Vamu) - 1 tsp ( crushed in ur hands)
Sesame seeds - 2 tsp
Butter - 2 tbsp ( soft)
Salt - to taste

Mix everything well with little water and make a dough (like chapati dough).
Take the Muruku presser and wet your hands and take small quantity and place in the presser
Heat oil and press this dough from presser in hot oil and fry nicely till golden color.
After taking from oil and packing on plate, keep in mind this muruku will be keep cooking. so take it out from hot oil when it is still like golden color.
serve and enjoy

Amarnath leaves / Thotakura egg burji

Amarnath leaves : 2 cups chopped
Eggs - 2
Onion - 1/2 M chopped
Green chili - 3 chopped
Ginger - 1 inch chopped fine
Turmeric - 1/4 tsp
red chili powder - 1/2 tsp
garam masala  - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Chana dal - 1 tsp
Urad Dal - 1 tsp
Salt - to taste
Oil


Method :

1. Heat oil in a pan, add mustard seeds, cumin seeds, chana dal and urad Dal and fry for 1-2 mins
2. Now add onion, green chili, ginger and fry till onions are transclant
3. Now add amaranth / thota kura  and fry till they feel like semi crispy fried
4. Now make some place in between curry and break the egg in that space. and leave for 2-4 mins
5. Now add turmeric, salt, red chili powder and garam masala powder and  mix well.
6. Now cook till egg is cooked well and mix well with green and serve.

Amarnath leave quinoa rice / Thota Kura popu annam

Amarnath leaves : 1.5 cups chopped
Rice / Quinoa - 1 cup ( cooked )
Onion - 1/2 M chopped
Green chili - 2 chopped
Ginger - 1 inch chopped fine
Turmeric - 1/4 tsp
Vangi bath masala - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Chana dal - 1 tsp
Urad Dal - 1 tsp
Lemon juice - 2 tbsp
Salt - to taste
Oil


Method :

1. Heat oil in a pan, add mustard seeds, cumin seeds, Ghana dal and Urad Dal and fry for 1-2 mins
2. Now add onion, green chili, ginger and fry till onions are transclant
3. Now add amaranth / thota kura  and fry till they feel like semi crispy fried
4. Now add turmeric, salt, and rice / quinoa and mix well.
5. Now add van bath powder and lemon juice n mix well. and cook for a min or 2.
6. Serve with any grilled side or egg.