Simple Chole curry

 Serves 2 people

Choley - 1 cup (soaked overnight) and pressure cook for 3 whistles with 1 tsp salt

Onion - 1 small chopped 

Tomato - 2 medium chopped ( remove the skin if possible)
Green chili - 2 chopped

G.g paste - 1 tsp

Rcp - 3/4 tsp

Haldi - 1/2 tsp

Choley masala - 1 tsp

Mango powder - 1/2 tsp ( optional )

oil - 3 tbsp


preparation:

1. Heat oil in a pan, add onion and green chili and fry till onion turns light brown color.

2. Now add ginger garlic paste and mix well.

3. Now add red chili powder, turmeric, and salt and cook for a min.

4. Now add tomato and mix well and close the lid and cook till oil oozes out with lid closed.

5. Now add chole masala, boiled chole along with water and mango powder and mix well

6. Now add close the lid and cook for 5-10 mins on slow flame 

7. Check the salt and water consistency and garnish with coriander leaves.

Optional tadka :

Heat 1 tbsp oil or ghee, add 3 garlic cloves, 2 whole green chili, and 5-6 curry leaves and fry till garlic turn light brown and add to cooked and ready to serve chole.

Garlic green chili raita

Green chilie - 1
Garlic pod - 2
Curd - 1/2 cup
salt - as per taste
zeera powder - 1/4 tsp ( optional)

Method:

1. Take small chopper, add 2 tbsp curd, green chili, garlic, salt and grind nicely until green chili and garlic turn into paste 

2.Now take it out and mix it with rest of the curd.

3. Now you can garnish with cumin powder or make a tadka with ghee and cumin seeds and add to curd.

Baingan masala

 

Eggplant - 7 or 200 gms

Peanuts - 1/4 cup

Sesame seeds - 1/2 tbsp -  1tbsp

Cumin seeds - 1 tsp

Onion - 1 m - chopped

Ginger garlic paste - 1 tsp

Tomato - 1 m chopped

Salt

Turmeric - 1/4 tsp

Red chili powder - 1 tsp

Coriander powder - 1 tsp

Roast dry roast peanuts and take aside

Roast dry roast sesame seeds and keep aside

Now make it powder and keep aside

Heat 1 cup oil and fry eggplant till light brown color

Now take off the oil and leave only 2 tbsp

Now in that oil add cumin seeds, fry for a min 

Now add onion and fry till light brown

Now close with the lid and cook for 3 mins

Now add ginger garlic paste and mix well

Now add tomato and salt and mix well and close the lid and cook for 5 mins

Now open the lid and add turmeric, red chili powder, coriander powder and mix well

Now add dry roast powder n mix well for a min

Now add 1.5 cups of water and let it boil

Now add fried egg plant and mix well and close the lid and cook on slow flame.

Open switch off the flame and open the lid and garnish with coriander leaves and serve.

Hyderabadi Chicken Mejestiic

Set 1 :

Chicken breast - 2 lbs - cut into long strips.

• Marinate this chicken in butter milk and salt and keep aside for 3 hrs.

Set 2:

Cornflour - 3 tbsp

Salt

Egg - 1 whole 

Ginger garlic paste - 2 tsp

Oil - 1 tsp

• Mix well and keep aside in fridge 1 or 2 hrs.
• Now deep fry marinated chicken in oil nicely till they re light brown color.

Set 3:

Oil - 3 tbsp

Garlic - 6 -8 cloves chopped fine

Green chili - 8 slit them in half

Curry leaves - 4 springs

Mint - 1/2 cup chopped

Turmeric - 1/2 tsp

Red chili powder - 1 tbsp

Cumin powder - 1 tsp

Coriander powder - 2 tsp

Curd - 4 tbsp

Soya sauce - 1.5 tsp

Cashews - 1/2 cup crushed into small pieces

• Now heat oil in a pan and add cashews and fry till they are slight brown in color
• Now add garlic, green chilis, curry leaves, mint leaves, turmeric, chili powder, coriander powder, cumin powder, curd and mix well and cook until it becomes thick gravy.
• Add salt and cook till curd is almost dried.
• Now add soya sauce  and add above fried chicken and saute well for a min or two.
• Now add lemon juice and coriander leaves and switch off the stove and mix well and serve.

Hyderabadi Potato Korma

1st set Ingredients

Potatoes - 5 medium ones (boiled n cut into chunks)

Oil - 3-4 tbsp

Cumin seeds - 1 tsp

Onion - 1 big (chopped fine)

Ginger garlic paste - 1 tsp

Tomato - 2 big round ones (chopped fine)

Green chilies - 2 slit 

Curry leaves - few 

Turmeric - 1/4 tsp

Red chili powder - 1 tsp 

Salt - to taste

Kasuri methi - 1/2 tsp ( crush to powder)

Cilantro - 1/4 cup

2nd set - grind to a fine paste

Cashews - 1 tbsp

Melon seeds - 1 tbsp

Poppy seeds - 1 tsp

water - 1/2 cup

Spices:

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Garam Masala - 1/2 tsp

Water - 1 cup 

Method :

1. Heat oil in a pan and cumin seeds and let it splutter
2. Now add onion, green chili, curry leaves and fry till onions turn light golden brown
3. Now add ginger garlic paste and fry for a minute
4. Now add tomato, turmeric, red chili powder, salt and mix well.
5. Once tomato is cooked and when it starts to leave oil to sides
6. Now add cashew melon poppy paste and cover and cook for 3 mins
7. Now add coriander powder, cumin powder and garam masala and mix well for a min.
8. Now add boiled potato chunks, kasuri methi and cilantro and mix well for a min.
9. Now add 1 cup water, and cook for 5 mins in low flame.
10. Now serve with hot rice.

Paneer fried rice - kids fav

 

Ingredients
Oil - 2 tbsp
Paneer -  Cut into small cubes - 1 cup

Mixed veggies - 1/2 cup

Eggs - 2 

Rice -  2 cups cooked/leftover rice ( I used Basmati rice)

Soy sauce - 2 tsps

Vinegar - 1 tsp 

Chili garlic sauce - 1 tsp

White pepper powder - 3/4 tsp or to taste

Black pepper powder - 1/2 tsp

Salt to taste

Sesame oil - 1/2 tsp

Method
1. Heat oil in a pan, add paneer, white pepper and salt and fry for a min.
2. Now add mixed veggies and fry for 5 mins and push them to side.

3. Now add beaten egg to the empty side in a pan, allow to cook for about a minute and scramble.
4. Now add the cooked rice and toss well.
5. Now add soy sauce and vinegar, chili garlic sauce, black pepper , salt and toss well.
6. Now mix everything well, allow to cook for 3-4 minutes.
7. Now add sesame oil and mix well for a min or two and serve.
Notes : Optional - Garnish with chopped spring onions and serve hot. 

Black eyed peas sundal

Black-eyed peas sundal

Back eyed peas - 1 cup ( soaked overnight)

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

Garam masala - 1/4 tsp

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

Preparation :
Boil black eyed peas with 2 cups of water for 1 whistle and lower the flame and keep for 5 mins and switch off and Once pressure is gone ..drain the water.

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 black eyed peas and fry for a min or two till u see no water in boiled black eyed peas.
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 fat Dalcha

 Mutton Dalcha

Ingredients for Mutton Curry:

• Mutton with fat and bones washed and cut into pieces - 1 lb
• Oil - 2 tbsp 
• 1 M onions finely chopped or sliced
• 1 tsp ginger garlic paste
• Dry Garam Masala :1 cinnamon stick(dalchini), 3 green cardamom, 4 cloves, 4 pepper corns
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp meat msala
• 1/2 tsp haldi
• Salt

Ingredients for Dalcha:

Toor Dal - 1small cup  (Boiled dal with 3 cups water with turmeric for 4-5 whistles)
Red onions - 1 m cut into cubes
Tomato - 1 L chopped
Green chili - 2
Coriander leaves - few
Bottle guard - 1/2 chopped cut into long thick slices ( 1 cup)  or Egg plant - 3 cut into big slices

Tamarind paste - 1-2 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
Red chilli powder - 1/2 tsp


Method:

First cook  mutton curry:

1. Heat oil in a cooker, add dry garam masala and fry nicely.

2. Now add mutton, onion, ginger garlic paste, red chili powder, coriander powder, meat masala, turmeric and salt and 1/2 cup water and cook for 4 whistles. switch off and keep aside.

Now lets cook dalcha 

1. Heal oil in a wide pan.
2. Now Add mustard, cumin, urad dal, green chillies n fry for 2mins
3. Now Add onion and tomato fry nicely until tomatoes are mushy.
4. Now eggplant/bottle guard and fry for a min or two.
5. Now add cooked mutton curry and mix well
6. Add red chili powder, sambar powder, 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,

How to boil potatoes firm

Potatoes: 10 -12 small

In a bowl add water to the top

Add..10-12 mins...see it with knife...it should slide little hard not soft..then switch off anf drain the water and put aloo in the same bowl and cover it and keep aside...in that heat it will get cooked nicely and they will hard for cooking..

Method:

1. In a pan, add water almost to the top.

2. Now add potatoes and salt and let it boil for 10-12 mins

3. After 10-12 mins, check with knife by poking the potatoes, it should slide little hard not too soft.

4. Now switch off the stove and drain the water 

5. Leave the potatoes in the same pan and close with lid and let it cool.

6. This will make potatoes firm and they are ready for cooking.

Fried onions in air fryer

Onion - 2 Large - cut them into thing slices long

Oil spray - 1 tbsp

Now in Airfryer, place onions in single layer and spray oil and close the lid

400ºf  for 5 mins again 400ºf for 5 mins

Then 350ºf for 5 mins .. check every 1 min

After done leave it in airfryer  for 2 mins ..with inside heat it will get more crispier

or 

In Airfryer keto the temp 250 ºf keep for 40 mins and stir every 5 mins.

Simple Cabbage fry in Instant pot - OPOS

Ingredients

Cabbage- 3 cups ( cut them small and fine)
Onion - 1/4 cup chopped
Green chili - 4 chopped
Turmeric - 1/4 tsp

Fresh or dry Coconut - 1/2 cup
Salt - to taste (steam method does not need much salt)

Water - 1 tbsp
Oil - 1 tbsp or 2 tsp

Mustard - 1/4 tsp

Cumin - 1/4 tsp

Urad dal - 1 tsp

Chand dal - 1 tsp

Preparation:

In a bowl, add chopped cabbage, onion, green chili, turmeric, salt, coconut and keep aside.

Method :

1. In instant pot, press saute mode and heat oil in an inner pan, 

2. Now add mustard, cumin, urad dal, chana dal, and let it fry until urad dal turns light brown

3. Now to the above seasoning add cabbage mix which you already prepared and mix for a min.
4. Now add 1 tbsp of water, close the instant pot lid, and press steam (more) for 1 min and set pressure valve set to sealing.
5. Once instant pot shows OFF or L001, quickly release the pressure and wait till pin goes down.
6. Open the lid, mix, and serve.

Shrimp and mix veges stir fry

Shrimp - 20 small - cleaned 

Stir fry veges - 2 cups (mixed veg from sams)

Red chili powder - 1/2 tsp

Pepper powder - 1/2 tsp

Crushed red chili flakes peppers - 1/2 tsp

Taco seasoning or Garam Masala - 1/2 tsp

Soya sauce - 1 tsp

Garlic - 4 cloves - chopped fine

salt 

Fish sauce - 1 tsp (optional)

Oil - 2 tbsp

Method:

1. Heat oil in kadai, add garlic and add shrimp and fry nicely until extra water from shrimp is dried up.
2. Now add red chili powder, crushed red chili flakes, pepper, taco seasoning and salt n roast them nicely 
3. Now remove shrimp onto a plate and keep aside
4. Heat 1 tsp oil in same kadai and add veggies and fry nicely 
5. Now add back shrimp and mix well add little more pepper n salt if needed.

6. Now add fish sauce and mix well for 2-3 mins and serve.

Tandoori Chicken Wings in Air Fryer

Chicken wings - 2 lbs (raw from store) Olive oil - 1 tsp Lemon pepper - 1/2 tsp 
Pepper powder - 1/2 tsp Ginger garlic paste - 1 tsp Chili garlic sauce - 1/2 tsp Smoked paprika - 1/2 tsp Red chili powder - 3/4 tsp
Coriander powder - 1 tsp
Cumin Powder - 1/2 tsp Salt - little less as lemon pepper as some salt
Lemon juice - 1 whole

Or you can marinate with tandoori masala with ginger garlic paste and lemon juice and salt.

Method:

1. Marinate Chicken wings with all the ingredients and leave them aside for 30 mins
2. In Air fryer, add the chicken in one level do not over crowd the air fryer,
3. Set the air fryer at 360 degrees for 11 minutes, after the first 11 minutes turn them and put them back in for another 11 minutes.
4. Once the air fryer beeps the wings should be fully cooked.
5. Serve with some ranch and enjoy.