Quinoa Pongal - traditional breakfast or tiffin in South India.

Quinoa - 1 cup 

yellow moong dal - 1 cup

black pepper - 1tsp

ginger - chopped 2 tbsp

coconut - chopped 2 tbsp.

turmeric - 3/4 tsp

ghee - 4 tbsp.

cashew - 2 tbsp.

mustard - 1/2 tsp

cumin seeds - 1tsp

green chilies - 6 cut in half

curry leaves - 10 -15

Asafoetida / hing - 1/4 tsp

Salt - to taste

method:

1.Take a pressure cooker add washed rice, moong dal, black peppercorns, coconut, ginger, turmeric, salt and with 4 cups of water and cook for 4-5 whistles and switch and once pressure is gone open the lid and mix well and keep aside.

2.Now take ghee in a small pan add cashew, mustard seeds, cumin seeds, green chilies, curry leaves and asafoetida / hing and add this to moong dal and rice mixture and little water if needed and mix well and serve.

Street style Pav bhaji

Ingredients 

Set 1 :

Butter - 2 tbsp

Potato - 2 ( boiled and mashed)

Tomato - 2 ( chopped fine)

Peas - 1/4 cup

Cauliflower - 1/2 cup

Bell pepper / Capsicum - 1/2 chopped

Spinach - 1/2 cup

Salt - 3/4 tsp

Set 2:

Butter: 2 tbsp

Oil - 2 tbsp

Onion - 1 small chopped

Ginger garlic paste - 1 tsp

Red chili powder - 3/4 tsp

Kashmir chili powder - 1/2 tsp ( optional) or food color

Turmeric - 1/4 tsp

Pav bhaji masala - 1.5 tsp

Kasoori methi - 1/2 tsp

Salt - to taste ( remember you added salt in set 1 too)

Water - 1 cup

Preparation:

Heat butter in a pan, add butter, boiled mashed potatoes, tomatoes, peas, cauliflower, bell pepper (capsicum), spinach, salt, and 1 cup of water and cook for 10 mins on slow flame and switch off the flame and let it cool down. Once cool down mash all the vegetables nicely and keep aside.

Method:

1. Heat oil and butter in a pan. 

2. Now add onion, ginger garlic paste, and fry for 3 mins nicely.

3. Now add red chili powder, Kashmiri chili powder, pav bhaji powder, turmeric, and salt and mix well for a min

4. Now add prepared mashed vegetables, salt, water, and mix well and cook for 5 mins on slow flame

5. Now add Kasuri methi and cook for a min and switch off and serve with bread/ pav.

Biryani salan

Ingredients -1

Cherry tomatoes - 10 (You can use normal tomatoes cut into halves)

or

Banana peppers - 2 ( cut into 2-inch pieces)

Ingredients set -2

Peanuts - 2 tbsp

Sesame seeds - 1.5 tbsp

Poppy seeds - 1/2 tsp - 1 tsp

Dry Coconut powder - 1 tbsp

Kashmiri red chili powder - 1/2 tsp

Turmeric - 1/4 tsp

Garam masala - 1/4 tsp

Ginger - 1/2 inch

Garlic - 1 clove

Methi seeds - 2

Ingredients -3

Oil - 2 tbsp

Cumin seeds - 1/2 tsp

Curry leaves - 10

Onion - 1/4 chopped fine

Tamarind paste - 1 tsp

Sugar - 1/2 tsp

Salt - to taste

Coriander leaves - few chopped

Preparation : 

1. Roast peanuts, sesame seeds, poppy seeds, coconut til coconut turns light brown and take it a small jar and 

add red chili powder, garam masala, turmeric powder, ginger, garlic, and 1/2 cup water and make a paste and keep aside.

Method:

1. Heat oil in a pan, add cumin seeds, onion, curry leaves, and fry till onions are light golden brown

2. Now add the ground paste, add sugar, tamarind paste, and salt and mix well

3. Now add 1 cup of water and mix well and cover and cook for 20 mins on medium flame

4. Now add tomatoes or peppers and mix well and cook on a slow flame for 15 mins until oil oozes out

5. Now garnish with coriander leaves and serve

Dosa in instant pot

Idli rice - 4 cups

Urad Dal - 1 cup

Poha - 1/2 - 1 cup cup

Methi seeds - 1/2 tsp

Soak rice and methi seeds for 4-6 hrs

Soak Urad Dal separately for 4-6 hrs

Soak Poha just before grinding for 10 mins

Now grind Urad Dal smoothly first and keep it aside

Now grind rice methi and poha a smooth paste

Mix both batters nicely and take that batter in inner pot of instant pot

Now switch on the instant pot and place inner pot inside and lock and leave it on vent mode

Press yogurt button - normal, it will show 8 hrs.

After 8 hrs your batter is fermented to use.

Chicken kurma my style

Chicken - 2 lbs

Onion - 2 M chopped fine

Ginger garlic paste - 1 tbsp

Green chili - 2

Curd - 1/2 cup

Red chili powder - 1 tsp

Coriander powder - 1 tbsp

Cumin POWDER - 1 tsp

Turmeric - 1 /2 tsp

Curry leaves -  1 string

Coriander leaves - few leaves

Oil - 5tbsp

Cashews - 2 tbsp

Water - 1//2 cup

Dry garam masala -

Bay leaf - 1

Black cumin (Sajira) - 1 tbsp

Cinnamon - 2 inch stich

Cloves - 5

Cardamom - 2

Masala paste - roast on medium flame and grind it to a paste

Coconut - 2 tbsp

Poppy seeds - 1 tbsp

Cashew - 5 

Preparation

1. Heat oil in a pan and add cashews and fry till they are golden brown
2. Now add green chili’s and dry garam masala’s and fry for a min
3. Now add onion and cook till onions turn golden brown
4. Now add ginger garlic paste curry leaves and chicken and salt and mix well for 2 mins
5. Now close the lid and cook for 2-3 mins
6. Now add turmeric, cumin powder, red chili powder, coriander powder and mix well.
7. Now add coconut and poppy seeds paste and mix well for a min
8. Now add curd and water  and mix well and close the lid and cook for 4-5 mins
9. Now add garam masala and cook for 5 mins with closed lid
10. Switch off and serve with hot rice or roti

 

Simple dal my style ( toor and moong)

Toor dal - 1/2 cup

Moong dal - 1/4 cup

( boil dal with 1 cup water and turmeric and salt)

Seasoning

Oil - 3 tbsp

Chandal - 1/2 tsp

Urad Dal - 1/2 tsp

Mustard - 1/4 tsp

Cumin seeds - 1/4 tsp

Onion - 1/2 chopped

Green chili -2 chopped

Method :

1. Heat oil in a pan, add Chanda dal, Urad Dal, mustard and cumin and fry for a min
2. Now add onion, green chili, hing and fry for 2 mins
3. Now add tomato and salt and add little water
4. Let it boil for 2-3 mins and switch off and serve with hot rice

Shrimp with beerakaya fry - Shrimp ridge guard fry

 

Shrimp - 20 raw

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 shrimp and fry for 2 mins

4. Now add 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.

Matar paneer

 Matar paneer

Oil - 6 tbsp

Dry Garam Masala - Cumin seeds ( 1tsp) cinnamon ( 2inch) and bad leach 2)

Ginger garlic and green chili paste - 1tsp each

Fried onion - 6 tbsp

Water - 2 tbsp

Spices:

Cashew powder - 1 tbsp

Kashmiri chili powder - 1 tbsp

Red chili powder - 2 tsps

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Garam masla - 1/4 tsp

Turmeric - 1/4 tsp

Salt - 1 tsp

Water - 2 tbsp

Yogurt / curd - 2 tbsp

Tomato - 1 L or 2 m ( 1/2 cup)

Water - 1.75 cups

Frozen peas - 1.5 cups

Green chili - 1 or 2

Paneer - 300 gms or 10oz

Garam Masala - 1/4 tsp

Kasuri methi - 1 tsp

Cilantro - 1/4 cip

1. Heat oil in a pan, add dry masala and fry for a min 

2. Now add ginger garlic and green chili paste and fry for a 1 min

3. Now add fried onion and fry for a min 

4. Now add 2 tbsp of water 1 tbsp at a time and cook till onions become gooey

5. Now add all the spices and add 2 tbsp water and cook spices well

6. Now add curd and mix well and cook nicely till oil oozes out

7. Now add tomato puree and mix well and cook till oil oozes out

8. Now add water and mix well and cover and cook till 1 boil.

9. Now add peas and mix well

10. Now add green chili and ad paneer and mix well

11. Now add garam masala and kauri methi and cilantro and mix well

12. Cover and cook for 2-3 mins on slow flame

13. Switch off and serve

Prawns curry with coconut milk

 

Prawns / Shrimp - 20

Onions - 1/2 M slice very thin

Tomato - 1 M Slice very thin

Green chili - 4 slit them

Ginger garlic paste - 1 tsp

Curry leaves - 2 springs

Turmeric - 1/4 tsp

Thin coconut milk - 1 cup

Thick coconut milk - 1 cup

( Coconut milk 1 can - In 1/4 can add 1 cup water and make it thin milk and 1/2 thick milk)

Garam Masala - 1/2 tsp

Oil - 4 tbsp

Salt - to taste

Water - 1/2 cup

Dry masala's

Bay leaf - 3 small ones

Cinnamon - 2 pieces - small

Cloves - 5

Star anise - 1 flower

Cumin seeds - 1 tsp (optional)

Preparation:

Marinate prawns with turmeric and salt.

Method :

1. Heat oil in a pan, add dry masala's, cumin seeds and curry leaves fry for a min

2. Now add onion, green chili and fry for a min

3. Now add ginger garlic paste and fry for a min or two on slow flame, don't brown the onion.

4. Now add thin coconut milk and little salt and cook on a slow flame until thickens a bit

5. Now add prawns and tomato and mix well and let it boil for a few mins

6. Now add thick coconut milk, water and  curry leaves n salt and let it cook for few mins

7. Now add 1/2 tsp Garam Masala and mix well.

Curry leaf rice / Karivepakku rice

Curry leaf powder - 3 tbsp ( store bought)

Rice - 2 cups cooked

Red chili powder - 1/2 tsp

Mango powder - 1 tsp

Lemon juice - 2 tsp

Salt - to taste

Ghee - 1 tbsp

Oil - 2 tbsp

Chana dal - 1 tsp

Urad Dal - 1 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Cashews - 10 broken

Green chili - 2

Onions - 1/2 long sliced

Method :

1. Heat oil and ghee in a pan
2. Add Chana dal, Urad Dal, mustard seeds, cumin seeds, garlic, green chili and fry till dal turn light brown.
3. Now add cashews and onion and fry till onion turns translucent
4. Now add rice, curry leaf powder, mango powder, red chili powder and salt and mix well.
5. Cook on slow flame for 5 mins.
6. Now squeeze lemon juice 

Simple Chicken Fry / Chicken Masala Fry

Marinate below ingredients 

Chicken - 2 lbs ( 500 ms)

Lemon juice - 2 tsp

Turmeric - 1/2 tsp

Salt - 3/4 tsp

 Mix well and keep aside for 20 mins

2nd set ingredients

Oil - 3 tbsp

G.g paste- 1 tbsp

Tomato - 1 m chopped

Green chili - 2

Red chili powder - 3/4 tsp

Chicken masala - 1 tbsp

Salt - to taste ( remember you added salt in marination

1. Heat oil in a pan, add ginger garlic paste and fry for a min
2. Now add marinated chicken and fry for 3 mins on high heat
3. Now add tomato and green chili and mix well until a boil
4. Now add red chili powder and chicken masala and mix well
5. Now add salt and mix well and cook or 5 mins covered.
6. Now stir well and cook for another 5 mins covered
7. Garnish with coriander leaves

Mutton masala fry

1 set ingredients 

Mutton - 2 lbs ( 500 ms)

Ginger garlic paste - 1 tbsp

Salt - 1 tsp

Water - 1 cup

2 nd ingredients

Green chili - 2-3

Curry leaves - few - 2 springs

Onion - 15 small shallots or 1 m chopped

Red chili powder - 1 tsp

Coriander powder - 1 tbsp

Cumin powder - 1 tsp

Salt - to taste

Fennel seed powder - 1 tsp

Turmeric - 1/4 tsp

Garam Masala - 1/2 tsp

Pepper powder - 1/4 tsp

1. In pressure cooker add mutton, ginger garlic paste and salt and water and cook for 3-4 whistles and strain water and keep aside
2. Now heat oil in a pan and add green chili and curry leaves and fry for a min
3. Now add onion and fry till light golden brown color
4. Now add mutton and turmeric and cook on high heat for 2 mins
5. Now add coriander powder, red chili powder, fennel and salt and mix well for 2 mins
6. Gradually add mutton stock little and mix well and cook for 2 mins
7. Now add garam masala and pepper powder and mix well and add more stock and cook well.
8. Now garnish with coriander leaves