Kimchi fried rice

Kimchi fried rice 

Set 1:

Day-old rice - 1 cup ( or hot rice keep aside to cool down)

Set 2: Mix everything in a bowl and keep aside

Kimchi - 1/2 cup chopped (cut it with scissors )

Red chili powder - 1/2 tsp

Soya sauce - 1/2 tbsp

Oyster sauce - 1/2 tbsp ( optional)

Msg - 1/4 tsp ( optional)

Set 3:

Oil - 2-3 tsp

Spring onion green and white parts - 1/2 cup chopped

Green chili - 1 chopped

Mushroom - 1 cup sliced small

Cabbage - 1/2 cup sliced very thin strips

Spring onion greens - 1/4 cup

Sesame oil - 1/2 tsp (option)

Method:

1. Heat oil in a pan, from set # 3 add spring onions fry for a min, now add green chili, mushrooms, cabbage and fry for 5 mins until mushrooms are cooked.
2. Now add set #2 ingredients and mix well. 
3. If you feel ingredients are getting burnt add 2 tbsp of water and cook for 1-2 mins to avoid burning
4. Now keep it low heat, add set #1 rice, and mix well.
5. Sprinkle sesame oil and mix well.
6. Now serve with a fried egg on top and sprinkle spring onions greens, 

Schezwan egg fried rice

Schezwan egg fried rice 

Set 1 :

Oil - 2 tbsp

Eggs - 4 

Salt - 1/2 tsp

Pepper - 1/2 tsp

Set 2:

Cooked rice - 1/2 cup

Oil - 2-3 tsp

Onion - 1 small chopped

Green chili - 2 chopped

Mushroom - 1 cup chopped fine

French beans - 1/2 cup chopped fine

Carrot - 1/4 cup chopped fine

Corn - 1/4 cup chopped fine

Cooked basmati rice - 2 cups

Black pepper - 1/2 tsp

Salt - 1/2 tsp

Dark soya sauce - 1 tbsp

Vinegar - 1 tsp

Spring onion greens - 1/4 cup

Chings schezwan fried rice masala - 2 tsp

Sesame oil - 1 tsp (option)

Method:

1. Heat oil in a pan, add all ingredients from Set 1, and make scrambled egg and keep the egg in big pieces. Try to cook till it is light golden brown and keep it aside.
2. From Set 2, Heat oil in the same pan and add onion, green chili, and fry nicely.
3. Now add mushroom and cook nicely for 5 mins. Now add green beans, carrot, corn, and fry nicely for 5 mins
4. Now add cooked rice and mix well.
5. Now on low heat, add black pepper, salt, schezwan fried rice masala, and mix well.
6. Now add dark soya sauce, vinegar and mix well.
7. Now add scrambled egg, spring onions greens, sesame oil and mix well, and cook on low heat for 5 mins.
8. it's ready to serve.

Hyderabadi egg aloo curry

Eggs: 7 (hard-boiled)

Potatoes - small ones - 6 - peel the skin and keep aside

Onion - 1 medium chopped fine

Tomatoes - 3 juicy medium chopped fine Ginger garlic paste: 2 tbsp Red chili powder: 1.5 tsp Turmeric powder: ½ tsp Salt: 1 tsp Curry leaves: 10 leaves Green chilies: 3 slit Coriander leaves: 1/2 cup Garam masala powder : 3/4 tsp

Meat masala - 1 tsp ( I used shan) Oil: 1/2 cup

Method:
1. Heat oil in a pressure cooker, add onion, 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 onion masala on a slow flame till oil leaves on the sides. this will take 10 mins.
4. Now add green chili, coriander leaves, and curry leaves, garam masala powder, 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 20 minutes.
6. Now add boiled eggs, whole potatoes, and 1 cup water and give pressure for 2 whistles and switch off the flame and leave for 10 mins before serving with coconut rice.

Rajma curry my style

Rajma curry my style

1st set

Kidney beans (Rajma) - 1 cup ( soaked overnight and See preparation notes)

Water - 1.5 cups

Salt - 1 tsp

Oil - 1 tsp

2nd set

Cooked Rajma 

Cooked Rajma water

Onion - 1 medium chopped 

Tomato - 1 medium chopped ( make a paste and keep aside)

Ginger garlic paste - 1 tsp

Curd - 2 tbsp

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 

Preparation:

• You can pressure cook 1st ingredients in a pressure cooker, for 3 whistles, and once done. let the pressure leave naturally. Drain and wash with cold water and keep aside.

or 

• Add 1 set of ingredients in the Instant pot, and manual cook for 22 mins. Once 22 mins are done, Manually release soon and drain and keep the drained water aside and wash the cooked kidney beans with cold water and keep aside till you start cooking the curry.

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 cooked well

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

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

8. 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 Rajma.

Hyderabadi Kemma curry with tomatoes

 Hyderabadi Kemma curry with tomatoes

Minced goat meat (Keema) - 300 gms
Onion - 3 medium or 2 cups (chopped)
Ginger garlic paste - 2 tsp
Red chili powder - 2 tsp ( I used 1 tsp of regular chili powder and 1 tsp Kashmiri chili powder)
Turmeric - 1/2 tsp
Salt - 1 tsp or to taste
Green chili - 4 whole
Coriander leaves - 1/2 cup

Kasoori Methi - 1/2 tsp crushed

Meat masala - 1 tsp ( I used shan)

Tomatoes  - 2 ( cut into cube size)

Garlic - 8-10 big ones ( optional)

Method :

1. Heat oil in a pressure cooker, add onions, and fry till golden brown
2. Now add ginger garlic paste, red chili powder, turmeric, salt and mix well
3. Now add keema and mix well for 2 mins. for 4 whistles on medium heat.
5. Now switch off the flame and once pressure is released, open the lid and cook for 2 mins
6. Now add tomatoes, coriander leaves, green chili, and kasoori methi to cooked keema and cook for 5 mins until tomatoes are soft.
7. Now add garlic, meat masala, 1/4 cup water and close the lid and cook on low flame for 10 mins and it's ready to serve with roti or rice.

or 

Hyderabadi Kemma curry with tomatoes

Oil- 3 tbsp

Minced goat meat (Keema) - 300 gms

Onion - 3 medium or 2 cups (chopped)

Ginger garlic paste - 2 tsp

Red chili powder - 2 tsp ( I used 1 tsp of regular chili powder and 1 tsp Kashmiri chili powder)

Turmeric - 1/2 tsp

Salt - 1 tsp or to taste

Water - 1/2 cup

Tomatoes  - 3 medium ( chopped)

Green chili - 4 whole

Coriander leaves - 3/4 cup chopped

Kasoori Methi  / dried fenugreek leaves- 1/2 tsp crushed

Meat masala - 1 tsp ( I used shan)

Garlic - 8-10 big ones ( optional)

Water - 1/4 cup

Method :

1. Heat oil in a pressure cooker, add onions and fry till golden brown

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

3. Now add keema and mix well for 5 mins. Close the lid and give 4 whistles on medium heat.

5. Now switch off the flame and once pressure is released, open the lid and cook for 2 mins on medium heat

6. Now add tomatoes, coriander leaves, green chili, and kasoori methi to cooked keema and cook for 5 mins until tomatoes are soft.

7. Now add garlic, meat masala, 1/4 cup water and close the lid and cook on low flame for 10 mins and it's ready to serve with roti or rice.

Spring onion egg burji

 Scrabbled egg with Scallions / Egg burji with spring onion.

Eggs - 9

Spring onion  - 10 chopped - chop onion whites part and greens separate
Curry leaves - 10 leaves  chopped 

Green chili - 1 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 spring onion white part, curry leaves, green chili, and  fry till onions are light brown
2. Now add ginger garlic paste and fry for a min.
3. Now add spring onion green part 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 spring onion mix in the pan as a whole,
6. Now cook for 5 mins on medium flame without touching eggs and don't close the lid.
7. After 5 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.

SPICY Chilli Garlic Noodles

 SPICY Chilli Garlic Noodles

Ramen noodles - 1 packet ( any flavor)

Oil - 1tbsp
Garlic - 1.5 tbsp chopped very small
Spring onion - 2 tbsp chopped very small

Red chili flakes - 1 tsp  
Sesame seeds - 1/4 tsp
Pinch of salt ( watch for salt, the sauce contains salt)

For sauce preparation: 

Mix the below ingredients and keep aside

Soy sauce - 2 tbsp
Chili sauce - 1tbsp( I used Siracha)
Soup base packet  - 1 ( found in noodles packet)
Water - 1/4 cup

Method:

1. Heat Oil in a pan, add garlic and fry till they are light brown,

2. Now add spring onion and saute for a minute.

3. Now add red chili flakes and saute for few seconds

4. Now add the above-mixed sauce and saute till gravy turns thick ( max 2 mins)

5. Sauce contains salt but If you need add a pinch of salt.

6. Now turn off the flame and add boiled noodles and mix well

7. Garnish with sesame seeds. It's spicy and yummy. Enjoy.

Hyderabadi Aloo tomato mutton / Mutton with tomato and potatoes

 

Hyderabadi Aloo tomato mutton / Mutton with tomato and potatoes

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

Potatoes - small ones - 8

Tomatoes - 3 juicy medium chopped fine Ginger garlic paste: 2 tbsp Red chili powder: 1.5 tsp Turmeric powder: ½ tsp Salt: 1 tsp Curry leaves: 10 leaves Green chilies: 3 slit Coriander leaves: 1/2 cup Garam masala powder : 3/4 tsp

Meat masala - 1 tsp ( I used shan) Oil: 1/2 cup

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 10 mins.
4. Now add green chili, coriander leaves, and curry leaves, garam masala powder, 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 20 minutes.
6. Now add potatoes and 1 cup water and give pressure for 1 whistle and switch off the flame and leave for 10 mins before serving with coconut rice.