Green beans and carrot fry / poriyal

 

Green beans and carrot fry / poriyal

Green beans - 2 cups chopped

Carrot - 1/2 cup chopped 

Oil -  2 tbsp

Onion - 1 small chopped

Green chili - 6 chopped

Ginger garlic paste - 1/2 tsp

Coconut powder - 2 tbsp

Turmeric - 1/2 tsp

Salt - to taste ( remember in OPOS method we don't need much salt)

Tempering ingredients:

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Chana dal - 1 tbsp

Urad dal - 1 tbsp

Method :

1. Press the sauté button then add oil, once it is hot add the tempering ingredients and fry for a minute.

2. Now add onions and green chili and fry till onions are light brown color. 

3. Now add ginger garlic paste and mix well for a minute

4. Now add green beans and carrot and fry and cook for 5 mins, keep stirring in between.

5. Now add coconut powder, salt, turmeric and mix well

6. Now add water and close the lid and set the vent on sealing mode.

7. Change setting to manual or pressure cook mode at high pressure for 2 minutes.

8. Once done, release the pressure immediately. To do that, turn the pressure knob to the venting position.

9. Serve with hot rice or roti.

Instant Pot Potato peas Biryani / Aloo Matar biryani / Aloo pulao

Instant Pot Potato peas Biryani / Aloo Matar biryani / Aloo pulao

Ghee - 2 tbsp

Oil - 3 tbsp

Whole garam masala: Shahi cumin seeds, Cinnamon, Cloves, Cardamom, Black cardamom, Bay leaf.

Onion – 1 Large chopped long

Ginger Garlic paste - 2 tbsp

Tomato – 2 chopped ( big round ones) ( if you are using Roma tomatoes use 3)

Curd – 1/2 cup

Mint – 1/2 cup

Coriander leaves – 1 cup

Potatoes– 8 small round ones

Rice - 3 cups ( 1cup rice = 1.4 water ) ( 3 cups rice =  4.2 cups of water)

Peas - 1/2 cup ( i used frozen peas

Spice powders :

Red chili powder - 1 tsp

Kashmiri chili powder - 1 tsp

Turmeric powder - 1/2 tsp

Biryani masala - 2-3 tsp

Salt - 1.5 tsp or to taste

Preparation : 

1.Boil potatoes in the microwave for 8 mins and then lightly roast them in oil and keep aside.

2. Soak rice for 30 mins.

Method to make biryani in Instant pot :

1. Press sauté mode (high) on the instant pot, add ghee and oil.

2. Now add dry gram masala's and fry for a minute.

3. Now add Onion and fry till they are light brown 

4. Now add ginger garlic paste and mix well till the raw smell disappears 

5. Now add tomatoes, spice powders and mix well and cook till tomatoes are cooked and mushy.

6. Now add curd, mint, and coriander leaves and mix well.

7. Now add soaked rice, add boiled and roasted potatoes, water and peas.

8. Now turn off Saute mode and make sure salt is on a little higher side

9. Now press manual mode and  set the time for 6 mins and close the Insta pot and seal the vent

10. When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually. 

11. Now open the lid and transfer the rice to the serving dish

12. Serve with your favorite raita

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Hyderabadi Egg masala curry

 Hyderabadi Egg masala curry

Eggs - 10 Boiled and peeled 
Onion - 1 cup chopped ( you can use fried onions too)
Ginger Garlic Paste - 2 Teaspoon
Tomato - 1 medium ( chopped and pureed)
Curd/ Yogurt- 1/2 cup
Oil - 1/4 Cup
Water - 1.5 cups. 

Dry Masala powders:
Garam Masala - 1 tsp
Salt - 1 tsp
Turmeric - 1/4 tsp
Kasmiri Chili Powder - 1/2 tsp
Red Chili Powder - 1 tsp
Coriander Powder - 1 Tsp

Method :
1. Heat oil in a wide pan
2. Add onion and fry till they are nice fried brown
3. Now add ginger garlic paste and fry for a min
4. Now add 2 tbsp water and keep stirring and cook for a min
5. Now add tomato puree and all masala powders and mix well and cook till oil oozes out
6. Now switch the flame to low and add curd/yogurt and mix and cook for 5 mins
7. Now add 1 cup of water and mix well 
8. Now add boiled eggs and cover the pan with lid and cook on medium low for 5-6 mins.
9. Garnish with coriander leaves and serve.

Hyderabadi Mirchi ka salan (capsicum/bell pepper)

 

Hyderabadi Mirchi ka salan (capsicum/bell pepper)

Set 1 - Main ingredient:

Oil - 2-3 tbsp

Capsicum / Bell pepper - 2 large ( cut them into thick long slices as Mirchi)

Cumin seeds - 1 tsp

Curry leaves - few

Onion - 1 medium - chopped fine

Tamarind paste - 1 tsp ( mix in water and keep aside)

Sugar - 1/2 tsp

Salt - to taste

Coriander leaves - 1/4 cup chopped

Water - 2 cups

Set 2 - Masala paste ingredients:

Peanuts - 4 tbsp

Sesame seeds - 3 tbsp

Poppy seeds - 1 tsp

Dry coconut powder - 2 tbsp

Ginger - 1 inch

Garlic cloves - 2

Garam Masala - 1/2 tsp

Turmeric - 1/2 tsp

Kashmiri chili powder - 1 tsp
Methi seeds - 2

Water - 1/2 cup

Method :

1. Lets start to make a paste from set 2 ingredients
2. Heat a pan and add peanuts, sesame seeds, poppy seeds and coconut and dry roast till peanuts are slightly brown and switch off the flame and let them cool.
3. Now transfer them into a blender and add ginger, garlic, turmeric, chili powder, Garam Masala, methi seeds and water and blend into a nice paste.
4. Now heat oil in a pan and fry Capsicum / bell pepper for a min or 2 and keep aside.
5. Now in the same oil, add cumin seeds, curry leaves and fry for a min
6. Now add onions and fry till they turn light brown
7. Now add masala paste which we made and mix well
8. Now add tamarind water, sugar and salt and mix well
9. Now add 2 cups of water and cover and cook for 30 mins on slow flame.
10. After 30 mins, add capsicum / bell ppper and coriander leaves, cover and cook more 5 mins.
11. Switch off the flame and serve with Bagara rice.

Shahi Paneer

 

Shahi Paneer 

Set 1 Ingredient

Butter - 2 tbsp

Cardamom - 4 pods

Cinnamon - 2 inches

Black cardamom - 2 small

Cloves - 3
Onion - 2 M sliced long

Tomato - 4 chopped

Ginger - 2 inches

Garlic - 6 cloves
Water - 1 cup
Salt - 1 tsp

Set 2 Ingredients

Butter - 2 tbsp

Shahi jeera - 1 tsp

Bayleaf - 2 small

Turmeric = 1/2 tsp

Kashmiri red chili powder - 1.5 tsp

Heavy cream - 1/2 cup

Paneer - 30 pieces (cube size)

Kasuri methi - 1/2 tsp - crushed

Garam Masala - 1/2 tsp

Method:

For curry base using set 1 ingredients

 1. Heat butter in pan and add cardamom, cinnamon, black cardamom, cloves and fry for a min.

1. Now add onion and fry till onion turns soft.
2. Now add garlic, ginger, tomato and cook till onion tomato turns soft
3. Now add water and salt and cover and cook for 15 mins on slow to medium flame
4. Now switch of the flame and let it cool completely
5. Now transfer above mixture and blend into a paste. 
6. Now stain this paste in a stainer to get a  silky paste.
7. Now in a same pan, heat butter and add bayleaf, shahi jeera and fry for a min
8. Now add turmeric and Kashmiri red chili powder and mix for a half min
9. Now add onion tomato puree and cream mix well for min
10. Now add paneer, mix and cover and cook for 6 mins.
11. Now add kasuri methi and Garam Masala and mix well and cook for 2 mins and switch off the flame and serve

Hyderabadi Bagara rice instant pot

Bagara rice

Basmati rice - 5 cups ( soak the rice for 30 mins) ( water ratio 1 cup rice = 1.4 so I added 7 cups of water)

Onion - 2 large ( sliced long)

Green chilies - 10 whole

Ginger garlic paste - 2 tbsp

Ghee - 4 tbsp

Oil - 2 tbsp

Shahi jeera - 1.5 tsp

Salt - to taste

Mint leaves - 3/4 cup

Coriander leaves - 3/4 cup

Dry Garam Masala 

Bay leaf - 3

Cinnamon - 2 inch broken

Cloves - 6

Green cardamom - 8

Black cardamom - 2

Peppercorn - 1 tsp

Method:

1. Plugin INSTA POT and tap sauté mode in the medium.

2. Heat ghee and oil instant pot 

3. Now add dry masala’s and fry for a min

4. Now add onion, green chilies and fry till they are light brown

5. Now add Ginger garlic paste and mix and cook for a min

6. Now add mint and coriander leaves and fry for a min.

7. Now add soaked rice, salt, and water and mix well and close the instant pot lid

8. Now cancel saute mode and press Manual mode and keep time as 5 mins and close the Instant Pot and make sure it is in sealing mode

9.After 5 mins are done, let the pressure release naturally or you can open around LO15. Mix and serve.

Spicy garlic rice - Indian style

Rice - 1 cup cooked

Oil - 2 tbsp

Chana dal and urad dal - 1 tsp each

Mustard and cumin seeds - 1/2 tsp each

Garlic cloves - 5 ( crush them and chope them fine)

Green chili - 2 chopped fine

Curry leaves - 10 chopped

Red chili powder - 1 tsp

Pav bhaji masala - 1 tsp

Salt - to taste

Ghee - 1 tsp (optional)

Method:

1. Heat oil in a pan, add chana dal, urad dal, mustard seeds, cumin seeds and fry till dals are light brown

2. Now add garlic, green chili, curry leaves and mix well.

3. Now add cooked rice, red chili powder, pav bhaji masala, ghee and salt and cook for 5 mins and serve.