Spring onion egg burg

Eggs - 5
Spring onion white only - 1 cup chopped fine
Spring onion greens only - 1.5 or 2 cups
Tomato - 1/2 chopped fine
Green chili - 1 chopped fine
Ginger garlic paste- 1 tsp
Red chili powder - 3/4 tsp
Turmeric - 1/4 tsp
Garam masala - 1/2 tsp
Coriander leaves - 1/4 cup
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp


Method :
1. Heat oil in a pan and mustard seeds , cumin seeds n let them crackle.
2. Now add Spring onion part, green chili and fry till onions are light brown
3. Now add ginger garlic paste and fry for a min.
4. Now add spring onion green part n fry then for 5 mins.
5. Now add tomato and mix and close the lid and let tomato cook nicely.
4. Now add red chili powder, salt and mix well
5. Now break the eggs in pan as whole and close the lid and cook for 5-7 mins on low flame.
6. Now mix slowly and cook on medium heat ( keep egg as big pieces not minced) for more 5 mins
7. Garnish with coriander leaves and cook for min and switch off the flame

Spinach Pappu - 2

Spinach - 1 cup chopped
Toor Dhal – 3/4 th cup  - washed and soaked for 2 hrs

Onion – 1 small chopped 

Tomatoes – 2 m chopped

Tamarind paste - 3/4 tsp

Red chili powder - 3/4 tsp

Turmeric Powder – 1/4 Tsp

salt

Oil – 3 tbsp

Urad dal - 1 tsp

Chana dal - 1 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Garlic – 4 cloves

Dry Red Chillies – 1 No

Curry leaves – 2 sprigs 

Coriander leaves – 2 Sprigs 

Hing - 1/4 tsp

Ghee – 30 ml

Method :

1. In a pressure cooker, add toor dal, spinach tomato, red chili powder, turmeric, salt, and 1.5 cups of water and keep on medium flame.
2. Let's give 4-5 whistles and switch off the flame.
3. Once pressure is gone, open the lid and smash the dal into a paste.
4. Now add tamarind paste and water and mix well.
5. Now in another small pan, Take ghee or oil and add Chana dal, urad dal, mustard seeds, cumin seeds, garlic, dry red chili, curry leaves, onion, and fry till dal turn light brown
6. Now add dal and mix well and cook on high heat for 2-3 mins.

Chicken Biryani in Instant Pot

Ingredients

Whole chicken - 2 ( 4 or 5 lbs ) cut into small pieces 

or Chicken legs - 8-10 pieces ( give some nice cuts in between)
Basmati rice = 4 cups soaked in water, for around 30 mins 
(usually its 1 cups of rice =1 1/4 cups of water)
Ghee - 4 tbsp
Onions - 2 cups (chop 2 onions length wise and fry in oil till golden brown) ( (Optional) If you don’t have fried onions, you can add chopped onions here and fry them till light brown color.) 
Ginger garlic paste - 3 tbsp
Mint leaves 1 cup chopped
Coriander leaves 1 cup chopped
Lemon - 1 juiced Green chilies - 6 slit Yogurt - 1/2 cup oil - 3 tbsp Red chili powder - 3/4t sp or less as we will use Shan biryani masala Turmeric powder =- 1/2 tsp Shan Bombay biryani masala - 1/2 - 1 whole packet Salt, as per taste

Shahi jeera - 1 tbsp

Tomato - 2 chopped Dry Masala : Bay Leaves Cinnamon sticks Black cardamom Cloves Cardamom Whole Pepper Star Anise Preparation: 
Marinate the chicken. In a large bowl, marinate the chicken, first, by adding all the garam masala spices. Add the ginger garlic paste, mint leaves, coriander powder, green chilies. Next add the spices: red chili powder, turmeric, Shan masala powder and salt.

Next add oil and lemon juice and mix well

and leave it for 15 mins Now Add the yogurt and mix them really well, and keep it in the fridge for 30 minutes.

Now your chicken biryani base mix is ready.

Method :

1. Plug in INSTA POT and tap sauté mode in medium.
2. Heat 2 tbsp ghee and 4 tbsp oil
3. Now add shahi Jeera, onions and fry till they are light brown

4. Now add tomatoes and cook till tomatoes oozes out oil.

5. Add Marinated chicken and sauté for 2 mins by covering with a glass lid.
4. Now cancel Saute mode.
5. Now add 1/2 cup of water and press Manual mode and keep time as 10 mins and close the Insta Pot and seal the vent.
6. After 10 mins Open the lid after all the pressure is gone and you will see chicken with gravy.
7. Now add soaked and drained rice on top of chicken and spread.
8. Now add 3.5 cups of water ( as you have enough water in chicken already from gravy)
9. Add the rest of your 2 tbsp ghee and check the salt and close the lid.
10. Now press Manual mode and keep time as 6 mins and close the Insta Pot and seal the vent.
11. After 10 mins, let manually release the pressure with a spoon and open the lid and transfer rice to serving dish.
12. serve with your fav Raita.

 
(Optional) you can add 10 small baby potatoes while Marinating and cook with chicken. 

Chole and Paneer curry

Boil

Channa - 1 cup ( soaked over night)

1.Boil Channa  with 2 cups of water for 1 whistle and lower the flame and keep for 5 mins and switch off.

Grind to a paste ingredients

Onion - 1 small chopped

Tomato - 1 small

Cashews - 10

Oil - 1 tbsp

Coconut powder - 2 tbsp

1.Heat oil in a pan and add cashews and fry till they are light brown, now add onion and tomato and fry for 5 mins. switch off stove and cool them.

2. Take above cooked items and combine with coconut powder and water and grind it to a paste. and keep it aside

Other ingredients

Oil - 3 tbsp

Onion - 1/2 Small chopped

Ginger garlic paste - 1/2 tsp

Paneer - 1 Cup (small cubes) 

Red chili powder - 3/4 tsp

Chole masala powder - 1 tbsp

Salt - to taste

Method:

1. Heat oil in a wok, add onions and fry till onions turns light brown.
2. Now add ginger garlic paste and fry for 2 mins

3. Now add ground paste and fry till oil oozes out.

4. Now add red chili powder, turmeric powder, salt and chole masala powder and fry for 3-4 mins

5. Now add boiled channa and paneer and cook fry for a min or two 

6. Now add 1 cup of water and cook on slow flame for 15 mins.

Red Chori fry (snack)

Red chord - 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

coconut powder - 2 tbsp
Salt - to taste
Onion - 1 small ( chopped)
Lemon juice - to taste

Preparation :
Boil Red chori with 2 cups of water for 1 whistle 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. Now add coconut powder and give a good stir.

6. Switch off the stove and let it cool off.
7. Serve by adding little lemon juice on top.

Mutton chops curry

Ingredients:

1set 

Mutton chops - 2 lb

Turmeric - 1/2 tsp

Red chili powder - 1 tsp

Tomato - 1 large chopped

Oil - 4 tbsp

2nd set 

Oil - 2 tbsp

Pepper seeds - 1 tsp

Cumin seeds - 1tbsp

Onion - 1 large chopped

Garlic pods - 6

3 rd set

Oil - 1 tbsp

Mustard seeds - 1/2 tsp

Dry red chili - 2 -3 break into pieces

Red chili powder - 1 tsp

Meat masala - 1 tsp

Garam Masala - 1/2 tsp

Salt

Method :

from set 1 

1. Heat oil in pressure cooker, add mutton roast them in oil lightly for 2-3 mins

2. Now add turmeric, red chili powder, tomato and 1 glass of water and mix well.

3. Now close the lid and cook for 4 whistles on medium flame.

4. quick release the pressure and keep a side.

from set 2 

1. Heat oil in a pan, add pepper, cumin, onions , garlic and fry till onion is light brown

2. Switch off the gas and let it cool and grind into a paste with little water and keep side.

from set 3

1. Heat oil in a pan, add mustard seeds, dry red chili and let them crackle.

2. Now add mutton water from set 1 and mix well

3. Now add set 2 onion masala and mix well.

4. Now add red chili powder, meat masala and Garam Masala and salt and let it boil.

5. Add mutton chop pieces and closed the lid and cook for 30 mins on low flame.

6. Make sure gravy is thick, if you feel its thin gravy, take out some in a bowl to eat it later with rice.

7. once gravy is thick enough, garnish with coriander leaves and serve with hit rice.

Curd rice

Ingredients :
Set 1
Rice -  2 cups (cold cooked rice)
Curd - 2 cups
Sour cream - 1 cup

Milk - 1/2 cup
salt - to taste

Set 2:
Tampering
Oil - 2-3 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Urad Dal - 1 tsp

Chana Dal - 1 tsp 
Green chilis - 3 slit them

Dry red chili - 1

Ginger - 1 inch - chopped finely
Curry leaves - few
Asafetida (hing) - 3 pinches

Method:

1. Mix set 1 ingredients and keep aside.
2. Now heat oil in a pan and add mustard, cumin, urad dal, chana dal, green chili, ginger, dry red chili and fry till dal turn light brown.
3. Now add curry leaves and asafetida and fry for a min and add it to rice and mix well.

4. Serve with your choice of pickle/papad/gravy curry.

Amaranth leaves fry / Thotakura fry

Amaranth  leaves / That aura : 2 cups chopped
Onion - 1 M chopped
Green chili - 5 slit 
Garlic - 5 pods crushed
Dry red chili - 1 broken
Turmeric - 1/4 tsp
Red chili powder - 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, Urad Dal, garlic, dry red chili and fry till dals are light brown
2. Now add green chili, onion, curry leaves and fry till onions are light brown color
3. Now add turmeric and mix well.
4. Add amaranth / thota kura and mix well with onions and fry till the water is all dried up from amaranth leaves.
4. Now add salt and red chili powder and mix well and cover with a lid and cook in medium heat for 10 mins.
5. Keep mixing in between. Once 10 mins down and curry looks semi dry. switch off the gas and serve.

Mango pappu

Ingredients ( 1 set)
Mango - 1 cup ( I used frozen pieces with skin on)
Toor dal - 1 cup ( soak them for 2-3 hrs)
Tomato - 1 medium chopped
Green chilies - 5 whole
Turmeric - 1/2 tsp
Red chili powder - 1 /2 tsp
water - 3 cups

2nd set
Oil - 2 tbsp
Chana Dal - 1 tbsp
Urad Dal - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red chili - 2 broken
Garlic pods - 4 crushed
Onion - 1 medium chopped
Curry leaves - few
Hing - 2 pinches
Salt - to taste

Method :

1. Add set 1 ingredients in pressure cooker and give pressure for 5 whistles.
2. Once pressure is cool down, Add salt and mash the dal nicely, After mashing you can see Mango pulp is mixed nicely with dal and if you want you can discard mango skin from dal.
3. rom 2nd set ingredients, heat oil in a pan,
4. Add Chana Dal, Urad Dal, mustard seeds, cumin seeds and fry till Chana Dal and Urad Dal change color to light brown.
5. Now add garlic, dry red chili, onion, curry leaves and fry till onions are transcluent.
6. Now add hing and add this mixture to dal.
7. let dal boil for 5 mins and serve with green and mango pickle.

Tiffin Sambar

Toor Dal - 1 cup Boiled
Onion - 1/2 Chopped big slices
Tomato - 1 L chopped
green chillie - 3
curry leaves - few
Potato - 2 chopped small bite size
Carrot - 1/2 cup chopped long
Garlic - 2 pods
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1/2 tsp
Tamarind paste -  1 tsp
Salt - 1tsp
Turmeric - 1/4 tsp
Red chilli powder - 1/2 tsp
Sambar powder - 2tsp
Corainder leaves - few
Hing - 3 pinches
Ghee - 1 tbsp

1. Heal oil in a wide pan.
2. Add mustard , cumin, urad dal, garlic, curry leaves, green chillies, hing  n fry for 2mins
3. Add onion, potato, carrot and fry for 5 mins
4. Add tomatoes n cook till till gets mashed well n oil separates from tomatoes.
5. Add red chili powder, salt, turmeric n mix well
6. Add boiled dal n tamaring water n let it boil for few mins.
7. Add sambar powder n let it boil for again 10 mins.
8. Garnish with ghee n coriander leaves,

OPOS - Cabbage curry

Ingredients

Cabbage- 2 cups ( shread them fine)
Lilva beans - 1 cup (frozen)
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, cabbages, lilva 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 keep in saute mode n cook till water is all dried up
7.  Mix well and serve.

Thotakura vada / Amaranth leaves vada

Thotakura vada / Amaranth leaves vada

Ingredients list :

Urad Dal  (whole) -  1.5 cups ( soak in water for 4 hrs) and grind dal with less water.
Thotakura  / Amaranth leaves- 1 cup chopped
Onion - 1/2 cup chopped
Ginger - 1 inch chopped very fine
Green chili - 2 chopped very fine

Coriander leaves - 1/2 cup
Cumin seeds - 1/4 tsp
Baking soda - 2 pinches
Salt - to taste

Method:
1. Mix all the ingredients under the list. don't add water.
2. Heat oil for deep frying.
3. Take a scoop of vada batter and give a donut shape and deep fry in medium heat till you see nice brown color on Vadas.

Gatti pakodi

Ingredients:-


Besan / Gram dal Flour-1 1/2 cup
Rice Flour-1/2 cup
Green Chillies-5 to 6 nos (Finely chopped) or Red chili powder - 1 tsp

Ginger Paste-1 tsp 
Onion-2 nos large (sliced)
Oil-2 tbsp
Curry Leaves-few
Cashew nuts- hand full  
Salt to taste
Oil-for deep frying

1. Take a bowl add very thin sliced onions,green chillies,ginger ,curry leaves salt mix well.
2.In another bowl add besan, rice flour,salt ,little oil mix well with fingers.
3. Now add the onions mixture mix well if need sprinkle some water and mix well that it forms a hard batter.Don't add too much water.
4. Heat enough oil in deep frying pan.It should be piping hot.Use your gingers to drop the batter in the oil to form small fritters.Reduce heat to medium and deep fry till they turn golden brown.Use a ladle to keep turning the fritters so that it cooks on all sides.
5.Once they turn golden brown,remove them on to absorbent paper.Store in air tight container.

Lemony Rice noodles / Lemony Rice sevai

Rice noodles  - 4 cup or 1 packet (500 gms)
Ginger - 1 inch - chopped
Green chili - 8 slit long
Curry leaves - 1 spring
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 - 1big lemon juice
Coriander leaves - 1 tbsp

Preparation :

Cook rice noodles according to the instructions given on packet ( that works best). Once cooked , drain the water and run through cold water and pour some oil and toss and keep aside.

or

Boil 4 cups of water in a pan. Once water starts boiling, remove from flame and add rice noodles in it. Let it soak in this water for 5 minutes. Drain the water and run through cold water and pour some oil and toss and keep aside.

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. Now add turmeric and salt and mix well
6. Now add lemon juice. mix well and cook for a min
7. Now add cooked rice noodles and mix well n switch off the flame and close with a lid for 2 mins.
8. Garnish with Coriander leaves.