Spinach egg burji / Egg scramble with Spinach / Palak egg burji

 

Spinach egg burji / Egg scramble with Spinach / Palak egg burji

Eggs - 7

Spinach - 5 cups chopped
Onion -  1 small chopped (1/2 cup )
Curry leaves - 10 leaves  chopped 
Ginger garlic paste- 1 tsp
Red chili powder - 1 tsp
Turmeric - 1/4 tsp
Garam masala / meat masala  - 1 tsp

Aam chur powder - 1 tsp
Salt - to taste

Oil - 3 tbsp

Method :
1. Heat oil in a pan, add onion, curry leaves, 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  5mins without the lid closed
4. Now add red chili powder, turmeric, salt and mix well
5. Now break the eggs on top of the onion, spinach mix in the pan as a whole,
6. Now cook for 5-7 mins on medium flame without touching eggs and don't close the lid.
7. After 5- 7 mins mix slowly by keeping egg as big pieces and not minced for more than 5 mins.
8. Now add aam chur, garam masala, and mix well and cook on low flame for 2-3 mins 
9. Switch off the flame and serve with rice or roti.

Poha / Kande Poha / Vegetable Poha

 Poha / Kande Poha

Poha (Flatend rice) - 1.5 cup ( for 2 people)
Onion - 1 medium chopped ( onion should always be an equal amount of poha)
Green chilies - 3 chopped 
Curry leaves - 5 
Ginger - 1 inch chopped fine
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Urad dal - 1 tbsp
Peanuts - handful ( optional)

Carrot, Peas, green beans, bell pepper -  1 cup of everything chopped 

Turmeric - 1/2 tsp

Lemon juice - 1/4 cup
Oil - 4 tbsp
Salt - to taste

Preparation:
Take poha and wash under running water in a strainer and keep aside for 10 mins.

or Add water to poha and soak for 1 min, then strain the water and keep aside for 10 mins

Method :
1. Heat oil in a pan, add mustard seeds, cumin, seeds, urad dal, peanuts, and fry for 1-2 mins
2. Now add onion, ginger, curry leaves and green chilis and fry till onions are translucent.
3. Now add veggies and cook for 4 mins
4. Now add turmeric, salt, lemon juice and cook for a min

5. Now add Poha and mix well and keep the lid and cook on slow flame for 5 mins.

6. Serve hot with tea, Yum

Coconut milk pulao in INSTA POT and Stovetop method

Ingredients 
Basmati Rice: 1.5 cups - soak for 15-20 mins
Coconut milk can - 1 can ( measure this can to see how many cups you have and rest you can use water)

Ghee - 2-3 tbsp
Ginger garlic paste - 1 tsp
green chili - 3
Mint - 1/2 cup
Coriander leaves - 1/2 cup (optional)
Onion - 1 small sliced long

Tomato - 1 small sliced long

Salt - 1 tsp or to taste ( water should taste a little salty for pulao)
water: 1 cup basmati rice  = 1.25 cups of water
(For this recipe it should be 3 cups so mix coconut milk and water to make it 3 cups)

dry garam masala :  
bay leaf - 2
Cinnamon - 2 pieces ( 1 inch)

Shahi jeera - 1tsp


Instant Pot Method :
1. Plugin INSTA POT and tap sauté mode,
2. Heat ghee and add ingredients under dry garam masala, and fry for 2 mins.
3. Now add Onion and green chili and fry till the onion is light brown color.
4. Now add ginger garlic paste, fry for a min.
5. Now add mint and coriander leaves and fry for a min
6. Now add tomato and cook for 2-3 mins.

7. Now add rice n roast for 1 min.

8. Now add salt, coconut milk, water and mix well
9. Now turn off saute mode and make sure salt is on a little higher side.

10. Now press manual mode and set the time for 6 mins and close the instant pot lid and seal the vent.

11. When Instant pot beeps, do a 10 min NPR. This means let the pressure release naturally.

12. Now open the lid and transfer the rice to the serving dish and enjoy.

Stovetop Method:

1. Heat ghee in a big vessel and add ingredients under dry garam masala, and fry for 2 mins.
2. Now add Onion and green chili and fry till the onion is light brown color.
3. Now add ginger garlic paste, fry for a min.
4. Now add mint and coriander leaves and fry for a min
5. Now add tomato and cook for 2-3 mins.

6. Now add rice n roast for 1 min.

7. Now add salt, coconut milk, water, mix well and make sure salt is on a little higher side.

8. Now close the lid and make the flame to medium and cook for 5 mins and 

9. Now after 5 mins make the flame too low and cook the pulao with the lid on for 6-8 mins or till water is evaporated.

10. Switch off the flame and let the pulao sit for more than 10 mins before serving.

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

for 4 cups

Basmati Rice: 4cups - soak for 15-20 mins
Coconut milk can - 2 can ( add 1 cup of water n mix, measure this can to see how many cups you have and rest you can use water)

Ghee - 2-3 tbsp
Ginger garlic paste - 1 tsp
green chili - 5
Mint - 1/2 cup
Coriander leaves - 1/2 cup
Onion - 1 small sliced long

Tomato - 1 small sliced long

Salt - 1 tsp or to taste ( water should taste a little salty for pulao)
water: 1 cup basmati rice  = 1.25 cups of water
(For this recipe it should be 3 cups so mix coconut milk and water to make it 3 cups)

Protein dosa / Three dal dosa / Healthy dosa

Protein dosa / Three dal dosa / Healthy dosa

Urad dal -1 cup

Masoor dal - 1 cup

Chana dal - 1 cup

Salt - to taste

Cooking Oil - for roasting dosa

Method:

1. Take all the 3 dals/lentils into a bowl and wash thoroughly.

2. Soak washed dals /lentils in enough water for 4-6 hrs.

3. Now transfer soaked dal/lentils into a blender or mixer and grind it into a fine batter like normal dosa. Add water as needed to make the batter. 

4. Add enough salt and mix the batter thoroughly.

5. Put the dosa pan or pancake griddle on the stovetop under a medium to high flame and let it heat to its best.

6. Using a ladle, pour 1 or 2 ladles full of the batter onto the griddle/pan and gently spread it like dosa 

7. Pour in drop by drop of oil or ghee (2 teaspoon) throughout the dosa/ pancake.

8. let it cook for 2-3 mins and now gently turn the dosa/pancake to the other side. cook for 2-3 mins and remove from stove.

9. Serve with any chutney.

Butter Mushroom in Instant pot.

 

Butter Mushroom in Instant pot.

White whole Mushroom - 2lbs

Butter - 2 tbsp

salt - 1/2 tsp or to taste

Pepper - 1/2 tsp

Method:

1. Plugin Instant pot.
2. In Inner pot - start layering butter, mushroom, salt and give a gentle mix.
3. Now witch on Saute - More - 30 mins and keep Vent mode open
4. Once 30 mins is done Pin will drop.
5. Open the lid and give a mix and sprinkle pepper powder, mix and serve

Note: After you open the lid and If you see mushroom released more water discard that.

 

Ven Pongal / Khara Pongal - traditional breakfast or tiffin in South India.

Rice- 1 cup 

yellow moong dal - 1 cup ( you can use 1/2red gram and 1/2 cup yellow dal)

Water - 4 cups 

black pepper corns - 20 seeds

ginger - chopped 2 tbsp

coconut - chopped 2 tbsp ( optional)

turmeric - 1/4 tsp

ghee - 4 tbsp ( 2tbsp + 2 tbsp)

Oil - 2 tsp

cashew - 2 tbsp.

mustard - 1/2 tsp

cumin seeds - 1tsp

green chilies - 5 slit

curry leaves - 10 -15

Asafoetida / hing - 1/4 tsp

Salt - to taste

Method:
1. Plugin Instant pot
2. Add rice, dal, peppercorns, coconut, ginger, salt, and water
3  Close the lid, turn on pressure/manual mode, and select 7 mins and vent should be sealed
4. Let it release naturally for 10 mins, Once done switch off the instant pot and open the lid
5. Add 2tbsp ghee and mix with rice
6. Now add onion and fry till golden brown

7. Now do the tadka. tempering - Heat 2tbsp ghee and oil in a pan, add cashew, mustard seeds, cumin seeds, green chilis, curry leaves, asafoetida, and fry till cashews are light brown.

8. Now add the above tadka to the cooked rice dal mix.

9. Add little water if you feel the rice is dry.

Note: you can do # 2, 3 steps in the pressure cooker for 3 whistles.

Spinach fry with black-eyed peas

 

Spinach fry with black-eyed peas

Spinach - 2 cups chopped small

Black-eyed peas - boiled - 1/2 cup
Garlic - 3 - crushed

Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Turmeric - 1/4 tsp
Onion - 1 small - chopped long
Green chili - 3 chopped
curry leaves - 1 spring or 12 leaves chopped
Salt - 1/2 tsp

1. Heat oil in a pan, add Garlic, chana dal, urad dal, mustard seeds, cumin seeds, and fry for 2 mins

2. Now add onion, green chili, curry leaves fry till the onions are translucent.

3. Now add spinach, turmeric, salt, and fry till spinach is cooked or all the water is dried up from spinach.

4. Now add boiled black-eyed peas and mix well and stir fry on low flame for 5 mins.