Hyderabadi party wala mutton curry

Hyderabadi party wala mutton curry

Mutton with bones - 2 lb

Oil - 1/4 cup 

Onion - 1.5 medium chopped fine

Tomatoes - 2 medium chopped fine like pulp

Green chili - 2 chopped

Cilantro /coriander leaves - 1/2 cup chopped

Mint leaves - 2 tbsp chopped

Ghee - 1 tsp

Lemon - juice of a half lemon

Paste:

Cashew - 20 pieces ( make a paste of it)

Dry whole masalas:

Cinnamon sticks - 2 inch

Star anise - 1 

Green Cardamom - 5

Clove - 6

Spices:

Red chili powder - 1 tsp

Kashmiri red chili powder - 1/2 tsp

Turmeric - 1/4 tsp

Coriander powder - 1 tsp

Cumin Powder - 1/2 tsp

Meat masala powder - 1 tsp

1.Heat oil in a pressure cooker

2.Now add whole dry masalas and fry for a minute

3.Now add onions, green chilis and fry till they are light brown in color

4.Now add ginger garlic paste, red chili powder, salt and mix well

5.Now add mutton, tomato, curd and mix well and cook for 5 mins

6.Now add cumin powder, Garam Masala, coriander powder and mix well.

7.Now add water and cook for 6-7 whistles

8.Once pressure is released, open the lid and add cashew paste, ghee, lemon juice, cilantro, mint and mix well.

9.Now check if you need more gravy add some more water and cook for 15 mins on medium-low.

10.Turn off the flame and serve with roti and rice

Instant pot Quinoa kichidi with spinach and bottle gourd

Instant pot Quinoa kichadi with spinach and bottle gourd

Quinoa - 1 cup - soak for 30 mins
Red Masoor Dal - 1/2 cup - Soak for 30 mins
Yellow Moong dal - 1/2  Soak for 30 mins

Oil - 2 tbsp

Chana dal - 1 tsp
Urad dal - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
hing - 2 pinches

Onion - 1/2 sliced thin

Green chilis - 4

Ginger garlic paste - 1 tbsp

Spinach leaves - 1 cup chopped

Bottle gourd - 1 cup chopped fine
Tomato - 1 M chopped
Red chili powder - 3/4 tsp
Turmeric - 1/4 tsp
Coriander powder - 1.5 tsp
Kitchen king masala or Garam Masala - 1 tsp (plus little more if you like spiciness)
Ghee - 1 tbsp
Salt - 2.5 tsp
Water - 4.5 cups

Lemon juice - 2 tbsp 

Method:

1. Heat oil in instant pot saute mode on high,
2. Now add chana dal, urad dal, mustard seeds, and cumin seeds and fry till days are a light brown color.
3. Now add hing, onion, green chili and fry nicely for 5 mins
4. Now add ginger garlic paste and spinach, bottle gourd n fry for 2-3 mins
5. Now add tomato, red chili powder, coriander powder, turmeric, kitchen king masala, and salt.
6. Now mix well and cook till oil oozes out
7. Now add quinoa, dals, and water and check the salt.
8. Now cancel saute mode and keep the lid and seal the vent
9. Now press manual and 8 mins
10. Once 8 mins done, wait for 4-5 mins and pressure release

11. Garnish with ghee and lemon juice  

Hyderabadi Chicken keema fry

Chicken Keema - 2 lbs

Tomato - 2 medium Grated or pulp

Onions - 2 medium - chopped 

Green chili - 2 chopped

Water - 1/2 cup

Spices:

Red chili powder - 1 tsp

Kashmiri chili powder - 1/2 tsp

Turmeric - 1/2 tsp

Cumin Powder - 1/2 tsp

Coriander powder - 1 tsp

Extra spices

Meat masala - 1 tsp

Kitchen king masala - 1/2 tsp ( optional)

Extra greens

Green chili whole - 3

Cilantro leaves - 1/2 cup

Method:

1. Heat oil in a pan, add onion, green chilies n fry well till onions are golden brown.

2. Now add ginger garlic paste n tomato puree n cook till oil oozes out

3. Now add  spices n mix well

4. Now add chicken keema n cook well till water is evaporated till oil oozes out 

5. Now add water and cook on low flame with lid on for 10 mins

6. Now add extra spices and coriander leaves and mix well and cook on low flame for 5 mins with the lid on.

Karnataka style Saaru ( Rasam)

 

Tomato - 2 round ones - ripped ( see preparation notes)
Cooked Toor dal water - 1/2 cup  ( see preparation notes)

Tamarind paste - 1/2 tsp ( store-bought)

Garlic - 5  big cloves crushed

Green chili - 1

Red chili powder - 1/4 tsp

Rasam powder - 1.5 tsp ( Priya brand)

Fenugreek seeds - 3

Mustard seeds - 1/4 tsp

Dry red chili - 1 broken

Asafoetida / Hing - 1/4 tsp

Turmeric - 1/4 tsp

Curry leaves - 6 teared

Cilantro leaves - 1/4 cup

Water - 1.5 cups

Preparation Notes: 

1. MW tomatoes for 10 mins with little water and let them cool and squeeze them nicely and keep aside.
2. For Toor dal water - pressure cook toor dal and just use water on top and rest of dal you can use for your pappy pr any type of dal

Method:

1. Heat oil in a pan, add fenugreek seeds, mustard seeds, urad Dal, dry red chili, green chili, garlic, curry leaves, and fry till garlic is a light brown color.

2. Now add hing, tomato pulp, toor dal water, tamarind paste and mix well

3.Now add rasam powder, red chili powder, salt, cilantro, and water and let it boil for 10 mins on medium flame.

4.Now boil for 5 more mins on low flame and switch off the flame.

5.Serve with hot rice and ghee

Almond flour cake

 

INGREDIENTS

Eggs -3 large (room temperature)

Vanilla extract -  1 tsp 

Lakanto Monk fruit - ⅓ cup 

Unsalted butter - ⅓ cup (melted)

Sour cream - ½ cup 

Almond flour - 2 cups

Baking powder - 2 tsp

Salt - 1/4 tsp

Fesh blueberries - ½ cup 

Baking dish - 8*3 round 

Method :

1. In a big bowl add eggs, Vanilla extract, sugar, butter, sour cream, and beat well with a whisker
2. Now add almond flour, baking powder, salt and fold well everything together.
3. Now add blueberries and fold again slowly
4. Now grease 8*3 baking dish with butter, and place a greased parchment paper or foil in the dish
5. Now transfer the cake batter into dish
6. Now Bake at 350ºF for 45-50 mins until the toothpick is clean when inserted.

Cabbage salad

 Cabbage salad

Set 1 :

Cabbage - 1 cup shredded

Carrot - 1 tbsp grated

Green chili - 1 finely chopped

Coriander leaves - 1 tbsp

Roasted peanuts - 1/4 cup crushed

Lemon juice - 1 tbsp

Set 2: Tadka

Ghee - 1 tbsp

Mustard seeds - 1/2 tsp

Curry leaves - 5 chopped

Salt - to taste

Fresh coconut - 1 tbsp grated 

Mix set 1 ingredient in a bowl.

Do tadka with set 2 ingredients and add to set1 bowl

Add salt, coconut and toss well and serve

Cashew pakodi

 Cashew pakodi

Set 1

Ghee - 1 tbsp 

Salt 

Cooking soda - 1/2 tsp

Set 2

Gram flour - 200 gms ( 1 1/4 cup)

Coriander powder - 1 tsp

Green chili - 2 finely chopped

Curry leaves - 10 finely chopped

Ginger n garlic paste - 1 tsp

Red chili powder - 1 tsp

Cashews - 150 gms - 1 cup

Method:

1. Beat ghee, salt, cooking soda ..mix well until fluffy

2. Now add gram flour, curry leaves, green chili, coriander powder, ginger garlic paste, red chili powder and mix well.

3. Now add cashews and mix well..

4. Now add little water and mix like a chapati dough

5. Now heat oil in a pan medium hot

6. Now make the flame low..now add small balls of the dough into the oil and fry till 8-10 mins on low to medium flame

Vanakaya pachadi

 Vanakaya pachadi

Set 1 ingredient:

Oil - 1 tbsp 

Green chili - 5

Garlic - 10 small cloves

Curry leaves - 6 

Coriander seeds - 1 tsp

Cumin seeds - 1/2 tsp

Set 2 ingredients:

Oil - 1 tbsp 

Eggplant / Brinjal - 5 small

Turmeric - 1/4 tsp

Salt - to taste

extra :

Tamarind paste- 1/2 tsp

Onion - small - chopped

Coriander leaves - 1/2 cup

1. Heat 1 tbsp oil in a pan, add green chilies, and fry for 2 mins

2. Now add garlic, coriander seeds, cumin seeds, curry leaves, and fry for 2 mins and keep them in a bowl aside.

3. Now add another tbsp of oil in the same pan, add eggplant, salt, turmeric and fry for 2-3 mins and switch off the flame

5. Now in the mixie jar add the ingredients which are kept aside in the bowl, add tamarind, salt, and give and quick grind and for a min..( Macha pack)

7. Now add brinjal, coriander leaves, and little water and grind to coarse paste and take it in a bowl

8. Now add onion and mix well

Halwai - Kadai paneer

Kadai paneer

Set 1 :

Paneer - 100 gms

Red chili powder - 1/4 tsp

Salt - to taste

Lemon juice - 1 tsp 

Set 2

Oil - 1 tbsp

Bell pepper - 1 m cut into chunks

Onion - 1 m cut into chunks ( onion bulbs)

Set 3:

Oil - 1 tbsp

Cumin seeds - 6

Pepper seeds - 1 tsp

Cardamon - 2

Onion - 1 m chopped

Ginger garlic paste - 1 tsp

Tomato - 1 L chopped

Salt - 1/2 tsp

Set 4:

Oil - 3 tbsp

Bay leaf - 1

Cinnamon - 2 inch

Red chili powder - 1 tsp

Coriander powder - 1 tsp

Turmeric - 1 tsp

Salt - to taste

Cream - 1/4 cup

Kasuri methi - 3/4 tsp

Cilantro - 1/4 tsp

Garam Masala - 1/2 tsp

1. Take a bowl, add set 1 ingredient and mix well.
2. Heat oil in a pan, add paneer and fry for 4 mins and keep aside
3. Now in the same pan add oil and stir fry bell pepper and keep aside
4. Now in the same pan add onion bulbs to stir fry and keep-aside
5. Now in the same pan, add set 3 ingredients one by one and cook well until tomatoes are cooked well.
6. Now cool the set 3 mix and blend well 
7. Strain the blended puree nicely
8. Now in the same pan, heat oil add bay leaf, Cinamon, red chili powder, and blended puree, and mix well 
9. Now add coriander powder, turmeric, salt and cook for 5 mins with lid closed
10. Now add cream, Kasuri methi and mix well cook till oil separates from sides
11. Now add fried onion, bell pepper and cook with lid closed for 2-3 mins
12. Now add paneer, cilantro, garam masala, and cook for 1 min. And serve

https://www.youtube.com/watch?v=HBd1D5DKDFQ

kalagura andhra style

Kalagura

Onion - 1 medium - chopped

Tomato - 2 medium - chopped

Green chili - 4 chopped

Potatoes - 2 - peel and cut into big pieces

Sweet potato - 2 (don’t peel n cut into small chunks)

Eggplant -6

Bottle guard - 1/4 of veg ( 1 cup of big chunks) see the pic

Board beans (chikudu kaya) - 10-12 cut into long three pieces of 1 board bean

Raw banana - 1/4 of veg ( cut into big chunks)

Suran - frozen - 1/2 cup

Tapioca (Cassava) - 1/2 cup

Gummadi kaya ( yellow) - hand size piece - cut into big chunks

Cilantro (kothimeer) - 1 /2 cup chopped

Oil - 1/2 cup

Red chili powder - 1 tsp

Salt - 1.5 tsp ( to taste) you should not taste

Method:

1. Now take everything in one big pan and cook on stove on low to medium flame.

2. Once veges are cooked and become half in quantity, add 1/2 cup of water and cook again till they are well cooked 

Rice murukulu

 Murukulu

Set 1 ingredient:

Rice flour - 2 cups

Besan - 1/2 cup

Salt - to taste - 1.5 tsp 

Ajwain / Vamu - 1 tsp

Red chili powder - 1 tsp ( for extra spiciness add 2 tsp)

Set 2 ingredients:

Add hot Oil - 2 tsp 

Mix with hot Water - 1/2 cup approximately to a make tight dough

Oil for deep frying

Muruku press maker

Method:

1. Take a big bowl and add set 1 ingredient and mix well with a spoon/spatula

2. Now add hot oil and give a mix 

3. Now add hot water little by little and mix with spoon/spatula as water is hot.

4. Once safe to handle with hands, use your hands to make a tight dough 

5. Heat oil for frying

6.Take muruku press and take little dough and sprinkle little water on it to make sure it is not too dry and keep this dough in mururku press.

7. Give it your desire shapes of muruku and deep fry on medium flame

8. Once you add muruku in hot oil, don't flip until you see the bubbles slow down.

special ragda chaat

 

ingredients 

White peas (ragda) - 1 cup ( soak for whole night )

Potatoes - 4 medium ( boil potatoes in microwave for 10 mins)

Oil - 4 tbsp

Onion - 1 medium chopped

Tomato - 1 medium chopped

Ginger garlic paste - 1 tsp

Hing - 1/4 tsp or 2 pinches

Green chilli - 2 chopped

Coriander leaves - 1/2 cup chopped

Spices :

Red chilli powder - 1/2 tsp

Kashmiri chili powder - 1/2 tsp

Cumin powder - 1/2 tsp

Coriander powder - 2 tsp

Chilli flakes - 1/2 tsp

Pepper powder - 1/4 tsp

Garam masala - 1 /4 tsp

Chaat masala - 3/4 tsp

Aamchur powder - 1/2 tsp

Water - 2 tbsp

Garnishing the plate:

Potato patice - 2

Onion - 2 tbsp chopped

Tomato - 2 tbsp chopped

Rock salt - to sprinkle

Red chili powder - to sprinkle

Coriander chutney - to sprinkle

Mint chutney - to sprinkle

Dates chutney - to sprinkle

Curd - 2 tbsp

Lemon juice - 1/2 lemon juice

Preparation to cook white peas.

Option 1 : Add soaked peas in pressure cooker with little salt and pressure for 4-5 whistles and keep aside.

Option 2: Add cup of dried pan press manual mode for 45 mins.

Method:

1. Heat oil in a pan, add onion and fry till they are light brown in color.
2. Now add hing, ginger garlic paste and mix well.
3. 3. Now add green chili, coriander leaves, tomato and all spices and water and mix well and cook till oil searates.
4. Now add cooked peas, boiled potatoes ( crush into pieces) and mix well.
5. Cook for 5 minutes on low flame and once done switch off the flame.
6. When setting the plate, add heated Potato patties, peas curry, chopped onion, chopped tomatoes, sprinkle back salt and red chili powder, green chutney, dates chutney and curd and serve

Minced chicken pakora / Chicken keema Pakora :

 

Minced chicken pakora / Chicken keema Pakora :

Chicken mince - 1 lb

Gram flour - 6 tbsp

Onion- 1 m finely chopped

Ginger garlic paste - -1 tsp 

Salt - to taste 

Turmeric -1 tsp 

Red chili powder -1 tbsp 

Garam masala powder - 1/2 tsp 

Cumin powder - 1 tbsp

Coriander leaves - 1/2 cup chopped

 Green chilies - 2 chopped 

Oil for frying

Method:

1. In a bowl add chicken mince, onion, gram flour, ginger-garlic paste, salt, red chili powder, turmeric, garam masala powder, coriander leaves, green chilies, crushed cumin, and mix well. 
2. Now Keep it in the fridge for 1 hour or in a hurry use after 5 mins
3. Now heat oil in a pan and fry the better in it until golden brown on low to medium flame
4. Serve with mint chutney