Simple sambar

 

Toor Dal - 1 cup (Boil in a pressure cooker with 2.5 cups of water)
Onion - 1/2 Chopped big slices
Tomato - 1 M chopped
Green chilies - 2
Curry leaves - few
Garlic - 3 pods crushed

Dry Red chili - 1 broken into half
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1/2 tsp
Tamarind paste -  1 tsp
Salt - 1tsp
Turmeric - 1/4 tsp
Red chili powder - 1/2 tsp
Sambar powder - 2tsp
Coriander leaves - few
Hing - 3 pinches
Ghee - 1 tbsp 

1. Heal oil in a pan.
2. Add mustard, cumin, urad dal, 

3. Now add garlic, curry leaves, green chilies, n fry for 2mins
4. Add onion, tomato and fry for 2 mins
5. Add red chili powder, salt, turmeric, hing and mix well
6. Add boiled dal, water, and tamarind paste and let it boil for few mins.
7. Add sambar powder n let it boil for again 10 mins.
8. Garnish with ghee n coriander leaves,

Mutton Biryani - 3 ( my style)

Set 1 ingredient:

Basmati Rice - 5 cups -soak for 1 hr before cooking  

Set 2 ingredients:

Mutton – 2 lb

Onion – 2M chopped

Tomato – 4 chopped ( big round ones) ( if you are using Roma tomatoes use 3)

Green Chili– 3

Ginger garlic paste - 2 tsp

Curd – 1 cup

Mint – 1 bunch (1/2 bunch in curry and 1/2 bunch in biryani)

Coriander leaves – 1 bunch (1/2 bunch in curry and 1/2 bunch in biryani)

Set 3 ingredients:

Ghee – 4 tbsp

Zeera / shahi zeera – 1tsp

Lemon  - 1/2 juice

Dry spices:

Red chili powder - 1.5 tsp

Salt - 1 tsp or to taste

Turmeric - 1/2 tsp

Coriander powder - 1 tsp 9 (optional)

Cumin Powder - 1/2 tsp (optional)

Shan Biryani masala - 4-5 tsp

Shan meat masala - 1 tsp

Whole dry garam masala:

Cinnamon - 2 inch broken

Cloves - 5

Green Cardamom - 4

Badi brown Cardamom - 2

Bay leaf - 2 big leaf

Pepper seeds -10

Shahi jeera - 1 tsp

Making curry base:

1. Heat oil  in a cooker, add whole dry garam masala spices

2. Now add onion, green chili and fry till light golden brown

3. Now add mutton and fry well until the water is dried up.

4. Now add ginger garlic paste n fry for 2 mins.

5. Now add dry spices and mix well.

6. Now add tomato and curd and mix well

7. Now add mint and coriander leaves and mix well and cook for 2 mins

8. Now add 1/2 or 1 cup water check the salt and give 5 whistles and switch off the flame.

9. Take the lid off once the pressure is out

10. If you feel the gravy is very water, put the cooker back on low flame with no lid and let the curry simmer for 5-10 mins and switch off the stove.

Making Biryani:

1.Heat ghee a big dish to make biryani.

2. Now add shahi jeera and add cooked mutton pieces on the base

3. Now add soaked basmati rice, lemon juice, mint, and coriander leaves, green chili and sprinkle meat masala.

4. Before adding water to biryani, measure your mutton gravy with the same cup you used for measuring rice

5. Now for 4 cups of biryani we need  7 cups of water (1 cup rice = 1 and 1/4 cup water )

6. Now add measured biryani gravy ( I had 4 cups of gravy so I took 3 cups of water)

7. Now add lemon juice Check the salt and close the lid and cook on a medium flame for 10 mins.

8. Now keep the flame on low and cook for 15 mins and switch off.

9. Serve with raita and dalcha

Simple noodles recipe with Vegetables

 

Ramen noodles with masala powders inside - 3 packets (3 oz) 
Mixed veggies - carrot, peas, beans, corn ( 1/4 cup each)
Onion - 1/2  medium chopped
Green chili - 2 chopped
Chengs Chinese schezwan powder - 1 tsp
Hot chili sauce - 1 tsp
Soya sauce - 3 tbsp
Vinegar - 1 tsp
Chili oil - 1 tsp


Preparation :
1.Boil water with little oil and add noodles and cook for 3 mins and drain and wash with cold water and keep aside
2. Boil all veggies in a Microwave for 5 mins with little water

Method :

1. Heat oil in a wok add onion, green chili, and fry for 2 mins
2. Now add veggies and cook for 5 mins
3. Now add noodles masala powder, schezwan powder, and mix well for a minute
4. Now add noodles(wash noodles one more time before adding), soya sauce, chili sauce, vinegar, and mix well for 2 mins
5. Now add hot chili oil and mix well for a min on high heat
6. Switch off the flame and Serve hot.

Puffed rice upma / murmura upma with chanadal powder

 

Puffed rice - 4 cups
Onion - 1 m - chopped fine
Green chili - 2-3 - chopped fine
Ginger - 1 inch chopped fine

Tomato - 1 medium chopped fine
Curry leaves - 1 spring

Peanuts - 2 tbsp

Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp

Chana Dal - 1tbsp

Urad Dal - 1tbsp

salt - to taste ( I added 3/4 tsp)

Oil - 3 tbsp

Garnishing
Coriander leaves - 1/4 cup
Lemon juice - 2 tbsp or as per your taste

Spice powder ( use 4 tbsp for this upma and store the rest in an airtight container)
Roasted chana dal - 1/2 cup
Dry red chili - 8 

Coconut powder - 6 tsp

Garlic - 6 cloves - small

Preparation;

1. Soak puffed rice in water and leave for 2 mins and squeeze all water nicely and keep puffed rice in a separate bowl till you use for cooking.
2. Spice powder - Grind everything under spice powder into a fine powder and keep aside

Method :
1. Heat oil in a pan add peanuts and fry for 3 mins on low - medium flame

2. Now add Chana dal, urad dal, mustard, cumin seeds, and fry nicely
3. Now add onion, green chili, ginger, curry leaves and fry till onions turn translucent
4. Now add tomato, turmeric, salt and mix well and cook with a closed lid for 2-3 mins

5. Now open the lid and add puffed rice and mix well for 2 mins.
6. Now add spice powder and mix well on medium flame and cook for 2-3 mins. Keep mixing in between.

7. Now add lemon juice and coriander leaves and mix well and close the flame and serve 

Mulakaya mutton or mutton with drumsticks

Mutton: 2 lbs or 1 kg (boneless or with bones. small pieces) 

Drum sticks (mulakada) - 15 - 2- pieces

Tomatoes - 4 medium chopped fine Ginger garlic paste: 2 tbsp Red chili powder: 1.5 tsp

Kashmiri red chili powder - 1/2 tsp Turmeric powder: ½ tsp Salt: 1 tsp Curry leaves: 10 leaves Green chilies: 4 whole Coriander leaves: 1/2 cup Meat masala / Garam masala powder: 3/4 tsp Oil: 1/2 cup

water - 1 + 1 = 2 cups

Method:
1. Heat Oil in a pressure cooker, add mutton, red chili powder, turmeric, salt, ginger-garlic paste, and 1 cup water.
2. Now give pressure for 3-4 whistles and switch off until pressure is released.
3. Now open the lid and fry mutton on a slow flame till oil leaves on the sides. this will take 5-10 mins.
4. Now add green chili, coriander leaves, and curry leaves, and mix well for a minute.
5. Now add tomato and mix well and close with a glass lid and let it cook on low heat for 10 minutes.
6. You will see oil is leaving on the sides.

7. Now add drum sticks / mulakada, 1 cup of water, and mix well and close the pressure cooker lid and give 2 whistles

8. Now switch off the flame. Open the lid and serve with rice.

or 

1. Heat oil in a pan, add cumin seeds, and onion, and fry onions are light brown color

2. Now add ginger garlic paste and mix well.
3. Now add Drumsticks and fry for 2 mins with an open lid and cook for 5 mins with the lid closed

4. Now add curry leaves, dry red chili and cooked mutton.

5. Now add tomato and mix well and close with a glass lid and let it cook on low heat for 10 minutes.

6. Now add cooked mutton and mix well

6. . Now add green chili, coriander leaves, and curry leaves, and mix well for a minute.

8. cook on low flame for 10 mins. if needed add 1 cup water

Vanakaya batani curry / eggplant peas curry

 

Eggplant/ Baingan - 6 purple small ones - (each cut into long 4 pieces)
Peas - 1/2 cup ( if fresh peas from pods cook them in the microwave for 5 mins or if frozen use directly)
Onion - 1 Small ( chopped fine)
Green chili - 1 chopped
Ginger garlic paste - 1/2 teaspoon (optional)
Cumin seeds -1/2 tsp
Mustard seeds -1/2 tsp
Urad dal - 1/2 tsp
Chopped coriander leaves - a handful 
Oil - 3- 4 tablespoon 

water - 1/4 cup

Spice powders:
Turmeric powder -1/2 tsp
Red chili powder -1 tsp
Salt - to taste
Coriander powder -1 tsp 


Method:

1. Heat oil in a pan, add mustard seeds, cumin seeds, urad dal, and fry for 1min
2. Now add onion, green chili and cook till onions are translucent 
3. Now add ginger garlic paste and stir once
4. Now add eggplant, turmeric and fry for a min and close the lid and cook for 5 mins on low medium flame
5. Now add red chili, salt, coriander powder and mix well and close with a lid and cook on low flame for 2-3 mins
6. Now add peas and mix well and cook on low flame another 5 mins
7. Now add coconut powder, water and mix well.
7. Garnish with coriander leaves n cook on low flame for 5 more mins.

Egg burji with spinach

 

Eggs - 5
Spinach - 3 cups chopped
Onion - 1 medium (1.5 cups )
Tomato - 1/2 medium chopped fine
Green chili - 1 chopped fine
Ginger garlic paste- 1 tsp
Red chili powder - 3/4 tsp
Turmeric - 1/4 tsp
Garam masala / meat masala  - 1/2 tsp
Coriander leaves - 1/4 cup

Salt - to taste

Water - 1/4 cup

Method :
1. Heat oil in a pan, add onion, green chili, and  fry till onions are light brown
2. Now add ginger garlic paste and fry for a min.
3. Now add spinach and fry for 2-3 mins with lid closed
4. Now add tomato, red chili powder, turmeric, salt, meat masala and mix well
5. Now add water and cook for 2 mins with lid closed. 
6. Now break the eggs in the pan as a whole and close the lid and cook for 5-7 mins on low flame. Mix slowly and cook on low heat ( keep egg as big pieces not minced) for more 5 mins.

7. Garnish with coriander leaves and cook for a min and switch off the flame

Vegtable upma / goduma rava upma / sooji upma

 

Wheat Rava / Sooji Rava - 1 cup
Onion - 1/4 - chopped fine
Green chili - 2-3 - chopped fine
Ginger - 1/2 inch chopped fine
Curry leaves - 1 spring
Vegetables ( beans, carrot, peas ) - 2 tbsps each chopped
Chana dal - 1/4 tsp
Urad dal - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
salt - to taste ( I added 3/4 tsp)
water - 3 cups
Coriander leaves - 1/4 cup
Lemon juice - 1 tbsp

Method :
1. Heat oil in a pan add Chana dal, urad dal, mustard, cumin seeds, and fry nicely
2. Now add onion, green chili, ginger, curry leaves and fry till onions turn translucent
3. Now add vegetables and fry for 3 mins.
4. Now add water and salt, ghee and wait for a 1 boil
5. Now add sooji / rava and mix well and close the lid on low flame for 5 mins and switch off the flame
6. Now add lemon juice and coriander leaves and mix well and close the lid and leave for 5 more mins and serve.

Drumsticks curry / Mulakaaya curry / Mulakada curry

Drumsticks curry / Mulakaaya curry / Mulakada curry

Drumsticks/ mulakaya - 12 pieces

Onion - 1 small chopped

Green chilis - 2 chopped

Ginger garlic paste - 1 tsp

Tomato - 1/2 small chopped

Red chili powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Salt - 1 tsp or salt to taste

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Oil - 3 tbsp

Water - 3/4 cup

Method :

1. Heat oil in a pressure cooker, add mustard seeds, cumin seeds, urad dal, and fry for a min

2. Now add onions, green chili, and fry till onions are translucent

3. Now add drumsticks/mulakaya, ginger garlic paste, and fry for 2 mins

4. Now add red chili powder, turmeric, coriander powder, salt, tomato and mix well for 2 mins

5. Now add water and give pressure for 3 whistles and switch off 

6. Once pressure is released, open and serve with rice.

Boil dried chana in Instant pot

 

Chana - 1 cup

Water - 4 cups

Salt - 1 tsp

cooking soda - 1/2 tsp

Method:

1. Plugin Instant pot and add all the ingredients

2. Now seal the vent and press pressure cooking/manual for 45 mins (high)

3. Once done, you can do a quick release or wait for natural pressure release and use it for curry as needed.