Ginger tea

 

Ingredients: 1 cup water 2 tsp of tea leafs 2 laung/lavang 2-inch adrak 1 ealichi 1 cup milk 2 tbsp sugar Saffron Method: Boil 1 cup of water Add 2 tsp of tea leafs Add crushed adrak and laung in boiling water Add 1 cup milk Bring it to boil Add 2 tbsp sugar Add 1 ealichi Boil for 1 to 2 mins Add 2 strands of saffron in cup Pour tea in cup Put some saffron on top of it for garnish Ready To Serve

https://www.youtube.com/watch?v=10brHueIV_Q

Tomato coriander chutney

 Tomato coriander chutney

Set -1 Dry roast and make powder

Sesame seeds - 2 tbsp

Cumin seeds - 1 tsp

Set 2 

Oil- 1tbsp + 1tbsp

Green chilies - 5

Curry leaves - 10-12

Asafoetida - 2-3 pinches

Corinader leaves - 1.5 cups ( dont remove stems)

Tomatoes - 4 M chopped long

turmeric - 1/2 tsp

Garlic - 7

Tamarind paste - 1 tsp

Salt - to taste

Set 3 - seasoning 

Oil - 3 tbsp

Mustard seeds - 1/2 tsp

Urad Dal - 1/4 tsp

Chana Dal - 1/4

Cumin seeds - 1/4

Curry leaves - few

Dry red chili - 2

Garlic - 5

Asafoetida - 2 pinches

1. Prepare set 1 and keep aside

2. Heat oil in a pan, add green chilies, and cover with a lid for a min - stir in between. and keep them aside.

3. Now in the same pan, add more 1 tbsp more oil and add curry leaves, asafetida, coriander leaves and saute for a min.

4. Now add tomatoes, turmeric and mix well and cook for 3 mins with lid covered.

5. Now when tomatoes become soft and mushy, switch off the stove and let it cool.

6. Now in a mixie, take set 1 powder, add cooked tomato mixture, fried green chili tamarind paste, salt, garlic, and grind to a coarse mixture.

7. Now prepare the tempering. Heat oil in a pan, add mustard, cumin, urad, chana dal, dry red chili, garlic, asafetida, and fry for a min and add to the coarse mixture above.

Mutton Tahari

Mutton tahari tahari

Set 1 - Marinate below ingredients

Mutton - 2 lbs ( cut into small pieces)

Ginger garlic paste - 2 tsp

Salt - 1 tsp

Red chili powder - 2 tsp

Turmeric - 1/2 tsp

Garam masala powder - 1.5 tbsp (check set 2prep notes)

Lemon juice - 1 whole

Curd - 1/2 cup

Coriander leaves - 1/2 cup

Mint leaves - 2 tbsp

Set 2 - Garam masala powder ( grind it to powder)

Coriander seeds - 1tbsp cinnamon sticks - 2 inches caraway seeds/ Shahi jeera - 1 tsp clove - 4 cardamom -5

Set 3 Dry Garam masala

Bay leaf - 2

Cinnamon sticks - 2 inch

Shahizeera - 1/2 tsp

Cloves -3

Cardamom pods - 3

Cooking oil 1 cup

Onions- 2 medium size

Tomato - 3 m round ones

Coriander leaves - 1/4 cup Mint leaves - 2 tbsp Green chilies - 3 whole

ghee - 2 tbsp

Basmati rice - 3 cups rice (soak for 30mins)

Lemon juice - 3 tbsp Salt- 1 tsp - check if needed Water - 4.5 cups

Prep:

Soak rice for 30 mins

Grind dry garam masala powder and keep aside

Slice tomatoes and keep aside

Method:

1. Heat oil in a pressure cooker, add onion n fry till light brown color

2. Now add set -3 ingredients and fry for a min

3. Now set -1 add the marinated mutton and cook for 3-4 mins

4. Now add tomatoes and give 4 whistles and switch off the stove.

5. Once pressure is released, open the lid and coriander leaves, mint, green chili and mix and cook for 2-3 mins on low flame.

If you are cooking in a pot -

6. Now in a big dish, add ghee, cooked mutton pieces, and spread nicely.

7. Now add soaked rice, measure, and add mutton gravy and water so that it will come as 4.5 cups.

8. Now add lemon juice, salt if needed and cook on medium heat for 20 mins, your Tahari is done. Serve with raita.

If you are cooking in Instant Pot -

6. Add ghee in the inner pot and add mutton pieces and spread them nicely.

7. Now add soaked rice, measure, and add mutton gravy and water so that it will come as 4.5 cups.

8..Now add lemon juice, salt if needed and click manual or pressure for 6 mins. close the seal and cook until it naturally release its pressure. Serve with raita.

Hyderabadi Mutton fry

 Hyderabadi Mutton fry 

Set 1 -

Mutton - 1/2 kg

Turmeric - 1/2 tsp

Salt - 1/2 tsp

Ginger garlic paste - 1 tbsp

Water - 1/2 cup

Set 2 - Masala powder

Coriander seeds - 1 tbsp

Cinnamon stick - 2 inches

Cloves - 5

Green cardamom - 3

Black pepper - 1 tsp

Dry red chili - 4

Set 3-  to make mutton fry

Oil - 4 tbsp

Bay leaf - 2

Shahi jeera - 1/2 tsp

Onions - 1 cup finely chopped.

Masla powder - From set 2

Red chili powder - 1 tsp

Method:

1. From set 1 - In a cooker, add mutton, turmeric, salt, ginger-garlic paste, and 1/2 glass water and mix well and cook for 3 whistles.
   
2. Form set 2 - roast all ingredients and grind it powder and keep aside
3. From set 3 - Heat oil in a pan, add bay leaf, shahi jeera, onion, and fry till golden brown. 
4. Now add cooked mutton with water too, masala powder from set 2, red chili powder, salt and mix well,
5. Now cook on high flame for 5-6 mins to make the mutton gravy thick or total fry. mix in between every 2-3 mins
6. Garnish with coriander leaves and serve with roti or rice.

1. 
   

Note - I made this for 2.5 lbs mutton, so I tripled everything and I added 4 tsp of masala to 2.5 lbs mutton

Hyderabadi Dhaba style Chicken curry

 Hyderabadi Dhaba style Chicken curry

Set 1 - marinate and keep aside for 1 hr

Chicken - 2-3 lbs ( 1 kg)

Red chili powder - 1 tsp

Salt - to taste

Ginger garlic paste - 2 tbsp

Turmeric - 1/2 tsp

Set 2: roast on low flame till nice aroma and Grind to a powder

Coriander seeds - 2 tsp

Pepper seeds - 12-14

Cinnamon - 2 2inches

Javithri - 2 inches ( 2 single stems)

Star anise - 1

green cardamom - 4 or 5

Clove - 6 or 7

Set 3 - Heat oil in a pan, onion, and cook till transplant and add cashews and tomato and cook till tomatoes are soft and switch off. let it cool and grind to a paste and keep aside.

Oil - 1 tbsp

Onion - 2 medium sliced

Cashew - 5

Tomato - 2 juicy round ones  - chopped

Set 4: to cook chicken curry

Oil - 4 tbsp

Shahi jeera  - 1 tsp

Bay leaf - 2

Green chili - 4 whole with a light slit

Ginger garlic paste - 1 tsp

Method:

1. Heat oil in a pan, add bay leaf, shahi jeera, green chili, and fry for a min or two

2. Now add onion and tomato paste and fry for 2-3 mins

3. Now add ginger garlic paste and cook till oil leaves the sides

4. Now add marinated chicken and mix well for 2-3 mins

5. Now add masala powder, cilantro, mint and mix well and cook for 5-6 mins with lid cover.

6. Now add 2 glasses of water and mix well

7. Now close the lid and cook on low flame for 30 mins.

8. After 30 mins, you will see oil floating and the chicken piece is well cooked.

Serve with hot rice

Udipi style coconut chutney

Udipi style coconut chutney

Peanut - 1/2 cup

Roasted Chana Dal - 1/4 cup

Garlic - 1 big ( chopped)

Green chili - 3

Grated coconut - 1/2 cup

Curry leaves - 3 chopped

Mint leaves - 4 leaves

Coriander leaves - 1/4 cup

Salt - 1/2 tsp

Oil - 1 tsp

Tempering 

Oil - 1 tbsp

Mustard seeds - 1/4 tsp

Urad Dal - 1/4 tsp

Dry Red chili - 2 

Asafoetida - 2 pinches (hing)

Method :

1. Heat oil in a pan, add peanuts, Chanda dal, and roast till light brown color.
2. Now add green chili, curry leaves, mint leaves, garlic and fry for 2 mins and switch off the flames
3. Now transfer everything to a mixie jar, add tamarind, salt, grated coconut, and 1/4 cup water and grind to a coarse paste.
4. Now add coriander leaves and grind together again with 1/4 cup water.
5. Now transfer chutney to a large bowl and add water as required and mix well.

To prepare the tempering

1. Heat oil in a pan, add mustard, cumin, dry red chili, curry leaves, and fry for a min.
2. Now add Asafoetida and switch off the flame.
3. Pour the tempering over the chutney and mix well.