Hyderabadi muslim Mutton gravy

 Hyderabadi Muslim Mutton gravy

Ingredient - 1

Meat - 3 lbs

Garam Masala powder - 1 tsp

Coriander powder - 1 tsp

Cumin Powder - 1/2 tsp

Ginger garlic - 2 tsp

Salt

Red chili powder - 2 tsp ( I added Kashmiri chili powder 1 tsp)

Turmeric - 1/2 tsp

Curd - 1 cup

Oil - 1/2 cup

Ingredients - 2

OIL 3 Tbsp

Cumin - 1 tsp

Onion -3 m

Curry leaves -  6 leafs

Mint leaves - 5 leafs 

Coriander leaves - 1/4 cup

Whole green chili - 4

Tomato - 1 medium

Method :

1. In a pressure cooker, add ingredients set - 1, mix well and give  6- 8 whistles on medium flame

2. Now heat oil in another pan, add cumin seeds, onion, curry leaves, green chili, mint, coriander leaves and fry till light golden brown.

3. Now add tomato and cook for 5 mins, 

4. Now add meat gravy, check the salt and water and mix well.

5. Cook for 10 - 15  mins on slow flame.

Khatti dal with Masoor dal

 Khatti dal with Masoor dal

Masoor dal - 1 cup

Tomatoes - 1/2 kg

Green chili - 8

Red chili powder - 1 tsp

Ginger galic paste - 1 tsp

Water - 1 glass

Salt

Curry leaves - hand full

Tamarind paste - 1 tsp

Water - 2 glasses

Tempering

Oil 

Mustard seeds

Cumin seeds

Garlic

Curry leaves

Onion - 1/2 small chopped

Dry red chili - 2 broken.

Method :

1. In a pressure cooker, add dal, tomatoes, green chili, red chili powder, ginger garlic paste, water, turmeric, and cook for 5 whistles. 
2. Once pressure is down, mash the dal nicely.
3. Now add salt, curry leaves, tamarind paste, water and give a nice boil for 15 mins and switch off the flame
4. For tempering - Heal oil in a pan, add mustard seeds, cumin seeds, garlic, curry leaves, onion, dry red chili and fry nicely till onions are light brown and add it to dal and serve with hot rice.

Peanut Chutney ( Muslim style)

 Peanut Chutney ( Muslim style)

Peanuts - 1/2 cup 

Green chili - 4

Coriander leaves - 1/2 cup

Curry leaves - 10 leaves

Garlic - 8 small

Water - 1/2 cup 

Tamarind paste - 1/2 tsp

Salt

Tempering 

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Curry leaves - 10 leaves

Method:

1. Roast peanuts nicely and cool them and keep aside
2. Now take peanuts in a mixie jar, green chili, coriander leaves, curry leaves, garlic, tamarind paste salt, water and grind into a smooth paste.
3. For tempering - heat oil in a pan, add mustard seeds, curry leaves

Instant pot Green beans and carrot fry / Instant pot green beans poriyal

 Instant pot Green beans and carrot fry / Instant pot green beans 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.

Gluten free - Moong dal veggie pancake / moong dal cheela

 Gluten free - Moong dal veggie pancake / moong dal cheela

Preparation:

Yellow Moong dal - 1 cup soaked for 2-3 hrs and grind into a paste. 

Ingredients - Mix everything in a bowl.

Yellow moong dal batter - 1 cup

Onion - 1/4 cup chopped fine

Tomato - 1/4 cup chopped fine

Green or Red bell pepper - 3 tbsp 

Carrot : 1/4 cup chopped fine

Spinach - 1/2 cup chopped

Green chili - 4 chopped fine

Coriander leaves - few chopped fine

Curry leaves - 3 leaves - chopped fine

Cumin seeds - 1/2 tsp

Salt

Red chili flakes- 1/2 tsp ( optional)

Water - 1/2 cup  

Oil - for dosa making

Method :

1. Mix everything in the ingredients list with little water as thick dosa consistency (don't add oil).

2. Now heat the dosa pan and add a ladle full batter and spread it like small pancakes(uttapam).

3. Now drizzle little oil on sides of uttapam and cook on medium flame until nicely cooked on both sides.

4. Serve with coconut or peanut chutney

Easy and super tasty Paneer fry ( deep fry or air fryer)

 Easy and super tasty Paneer fry ( deep fry or air fryer)

Marinate below items and keep a side for 5 mins
Paneer - 30 pieces (400gms block (cut into dice size pieces)
Red chili powder - 3/4 tsp

Turmeric - 1/2 tsp
Ginger garlic paste - 1 tsp
Garam Masala - 1 tsp
Salt - to taste
Rice flour - 2 tbsp

Lemon juice - 1 tsp
Oil - few drops

Tampering ingredients:

Oil - 1-2 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Garlic - 5 pods chopped fine

Ginger - cut them in julienne or thin strips

Salt - 1/4 tsp

You can fry paneer in an air fryer or deep fry and keep it ready
Fry paneer in AIrfryer:
1. Arrange paneer pieces in an Air fryer and spray oil on top and set the teet temp for Air fryer at 370 for 12 mins and click start and Every 3- 4 mins , keep checking and shaking the tray in between. Once done keep them aside.

Fry paneer in Oil:

1. Deep fry marinated paneer and keep aside.

Cooking instructions:

1. Heat oil in a pan, add mustard, cumin seeds and let them crackle.

2. Now add garlic, ginger, green chili, curry leaves and fry till garlic turns to light brown.

3. Now add fried paneer and mix well for 2 mins

4. Garnish with lemon and coriander leaves and serve.

Hyderabadi Chicken curry

 Hyderabadi Chicken curry

Chicken - 2 lbs

Onion - 1 large sliced

Tomato - 2 medium sliced

Ginger garlic paste - 2 tsp

Curry leaves - 2 springs

Green chili - 2 chopped

Mint leaves - 1/4 cup chopped

Coriander leaves - 1/4 cup chopped

Water - 2 cups

Spices: 

Red chili powder - 1 tsp

Turmeric - 1/2 tsp

Coriander powder - 1 tsp

Meat masala - 1 tsp

Garam masala - 1/2 tsp

Salt - to taste

Dry whole garam masala 

Cinnamon - 1 inch

Cloves - 4

Green cardamom - 2

Pepper seeds - 1 tsp

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

2. Now add onion, green chilies, curry leaves n fry onions turn to light brown

3. Now add chicken and ginger garlic paste and fry till chicken leaves oil to the sides

4. Now add tomato, all spices and mix well and cover and cook for 5 mins

5. Now add mint, coriander leaves, garam masala and meat masala and mix well for a minute

6. Now add water and close the lid and cook for 20 mins on medium flame.

7. Now you will see oil on top, switch off the gas and serve with roti or rice.

Potato sandwich / Aloo sandwich / Street style aloo sandwich

 Potato sandwich / Aloo sandwich / Street style aloo sandwich

Set 1 ingredients 

Potato / aloo -3 medium boiled
Onion - 1/4 cup, finely chopped
Tomato - 1/4 cup finely chopped
Coriander - 1 tbsp finely chopped
Red chili powder - 1/2 tsp

Chaat masala - 1/2 tsp

Turmeric - 1/4 tsp

Salt - 1/2 tsp

Set 2 Ingredients
Bread - 4 pieces
Grated cheese - 1/4 cup ( any type of cheese)

Butter - 2 tbsp

Method :

1. Mix all the ingredients from set 1 and make potato mixture and keep aside
2. Now spread butter on bread slices.
3. Now spread potato mixture over a bread slice.
4. Now add grated cheese on top of potato mixture nicely
5. Now cover with another slice of bread and press gently
6. Now pan fry the sandwich with butter on both sides
7. Cut into desired shape and serve with ketchup or green chutney

Hyderabadi kaddu mutton ka dalcha recipe

 Hyderabadi kaddu mutton ka dalcha recipe

Ingredients for mutton curry

Mutton with fat and bones washed and cut into pieces - 1.5 lb
Oil - 2 tbsp 
Onions - 1 large finely chopped or sliced
Tomatoes - 2 medium finely chopped
Ginger garlic paste - 2 tsp
Red chilli powder - 1 tsp
turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Salt - to taste

Water - 1 cup

Ingredients for Dal 

Toor dal - 3/4 cup (soaked for a 1hr)

Turmeric - 1/2 tsp

Water - 2.5 cups water

For dalcha

Mutton curry

Boiled dal 

Bottle guard - 2 cups sliced long

Onion - 1 small ( cut into cube size pieces)

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1 tsp

Sambar powder - 1 tsp 

Tamarind paste - 1 tsp

Curry leaves - 10

Coriander leaves - 1/4 cup

Green chillies - 3

Oil - 2 tbsp

Preparation:

1. Boil dal in a pressure cooker with all the ingredients under dal. Once cooled mash the dal and keep aside.

Method for mutton curry.

Start with cooking mutton curry- Use ingredients under mutton curry

1. Heat oil in a pressure cooker, add onions and fry for 5 mins.

2. Now add ginger garlic paste, turmeric, red chilli powder, salt and fry for a min

3. Now add tomato and cook till they well cooked.

4. Now add mutton and cook for 5 mins

5. Now add water and cook for 6 whistles.

6. Mutton curry is done

Now start cooking dalcha

1. Now heat oil in a wide pan and add mustard seeds, cumin seeds, urad dal and fry for a min

2. Now add onion, green chilli, bottle gourd and cook for 5 mins

3. Now add mutton curry and mix well.

4. Now add boiled dal, sambar powder, tamarind paste and mix well

5. Now add 1 cup water, coriander leaves, curry leaves and let it boil for 15 mins on medium flame.

6. Switch off the flame and serve with bagara rice or Biryani

Pressure cooker - Masala chole curry / chana curry / chana salan

 Masala chole curry/chana curry/chana salan

White Chana - 1 cup (soaked overnight) 

Onion - 1 medium chopped 

Tomato - 2 medium chopped or pulp 
Ginger garlic paste - 1 tsp

Curd - 2 tbsp

Water - 1.5 cups

Whole masala - Bay leaf, cumin seeds, cloves, cinnamon

Spice powders:

Red chili powder - 1/2 tsp

Kashmiri chili powder - 1/2 tsp

Choley masala - 1 tsp

Chat masala - 1/2 tsp

Amchoor powder - 1/2 tsp

Turmeric - 1/2 tsp

Salt 

Method :

1. Heat oil in a pressure cooker, add the whole garam masala and fry for a min.

2. Now add onion and fry till onion turns light golden brown.

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

3. Now add tomato and spice powders and cook till tomatoes are cooked and mushy.

4. Now add chole, curd, coriander leaves and water and mix well for a minute.

7. Now close the lid and pressure cook for 5 whistles and switch the flame off.

8. Once pressure is released, open the lid and serve with rice or roti.

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.

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Sabudana kheer / sago payasam recipe / tapioca pudding Sabudana / sago / tapioca

 

Sabudana / sago / tapioca - 1/4 cup ( soak in 1/2 cup water for 1 hr ( if in rush 30 mins is fine)

Milk - 1 .5 cups

Sugar - 1/4 cup minus 1 tbsp ( I like less sweet)

Cashew - 4 ( broken)

Raisins - 8 

Almonds - 4 (thinly sliced)

Cardamom - pinch

Saffron - 5 stands

Ghee - 1 tbsp

Method:

1. Heat milk and add soaked sabudana and mix well and cook for 15 mins. Stir occasionally in between.
2. Now in another pan, add ghee and roast raisins, cashews, almonds till raisins are puffed up and add them to sabudana milk including leftover ghee in pan
3. Now add sugar, cardamom and saffron and mix well.
4. Cook for another 5 mins and switch the flame off and serve hot or cold

Tomato rasam with onion

 Tomato - 2 round ones 

Onion - 1/4 cup

Garlic - 4-5  big cloves crushed

Green chili - 1

Curry leaves - 4 teared

Cilantro leaves - 1/4 cup

Turmeric - 1/4 tsp

Red chili powder - 1/4 tsp

Rasam powder - 1.5 tsp ( Priya brand)

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Urad dal - 1/2 - 1 tsp

Dry red chili - 1 broken

Asafetida/Hing - 1/4 tsp

Turmeric - 1/4 tsp

Water - 1 cup

Dry chili - 1 broken

Tamarind pulp - cherry size or 1 tsp of tamarind pulp

Preparation : 

1. Microwave slit tomatoes for 10 mins with little water and let it cool and squeeze them nicely. 

2. Mix squeezed tomatoes, tamarind, onion, green chili, curry leaves, coriander leaves, rasam powder, red chili powder, turmeric and salt.

Method:

1. Heat oil in a big pan, add mustard seeds, cumin seeds, Urad Dal, dry red chili, garlic, hing and fry till garlic is light brown color.

2. Now add tomato pulp mix and water and let it boil for 15 mins on slow flame.

3. Once done, serve with hot rice.