Quinoa masala dosa

 Ingredients:

Quinoa = 1cup

Rice - 1/2 cup Moong dal - 1 Tbsp Channa dal - 1 Tbsp

Urad dal - 1 tbsp

Green moong dal - 1tbsp

Salt to taste

Green chili - 3

Ginger - 1 inch

Hing - 3 pinches

Cumin seeds - 1 tsp

Water for soaking and grinding Ghee/oil for roasting

Hyderabadi restaurant style chole curry

Hyderabadi restaurant-style chole curry

Set 1: (See preparation notes)

White Chana - 1 cup (Soaked overnight or for 5 hrs)  

Water - 2.5 cups

Salt - 1/2 tsp

Oil - 1 tsp

Set 2:

Onion - 1 medium chopped 

Tomato - 1 large chopped (Pureed)

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 tsp

Turmeric - 1/2 tsp

Salt - 1/2 tsp or to taste

Preparation:

• Add chana in an Instant pot, add water, salt, soda, and manual cook for 25 mins.
• Optional for extra thickness - Instead of just tomato puree from set 2 you can grind tomato, 1/2 cup chana water, 1/2 cup boiled chana to paste.

Method :

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

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

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

3. Now add ground tomato paste and spice powders and cook till tomatoes leave oil on sides of the pan

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

7. Now close the lid and cook for 15 minutes and switch the flame off.

8. 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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Paneer Butter Masala for two

 

1st set
Tomatoes - 2 M round ones chopped big chunks around 1 cup

Onion- 1/2 M chopped as a big chunk around 1/2 cup

Green chilies - 3 slit

Cinnamon - 1/2 inch
Ginger - 1 inch chopped

Garlic - 2 big chopped

Cashews - 1/4  + 1 tbsp 

Water - 1/2 cup

2nd set

Butter - 3 tbsp
Oil - 1tsp 

Red chili powder - 1 tsp
Red Kashmiri chili powder - 1 tsp

Kasuri methi - 1/2 tsp - Crush and powder
Garam Masala - 1/2 tsp
Cream - 1/2 cup ( i used milk )
Lemon juice - 1 tsp or Aam chur powder - 1/2 tsp

Paneer - 20 pieces cups

Method :
1. Heat oil in a pan, add Set 1 ingredients and close the lid and cook for  10-15 mins on medium flame.
2. After it is cool down ..take out and grind rest it to paste.
3. Now in the same pan add butter and oil 
4. Now add Red chili powders, Kashmiri red chili powder and add the ground paste and mix well
5. Now add kauri methi, salt Garam Masala, and 1/2 cup water and mix well and cook for 5 mins
8. Now add paneer and cook for 10 mins on slow flame with lid closed
9. Now add cream n mix well and switch off the flame and close the lid.
10. Check the salt and sourness ( if needed add lemon juice)