Hyderabadi Chicken curry -2

Set 1 ingredients

Chicken - 2 lbs

Ginger garlic paste - 2 tsp

Whole Green chili - 2

Coriander leaves - 1/4 cup

Water - 1 cup

Set 2 - Grind to a paste and keep aside

Onions - 2 M  - 3/4 of fried onions

Coconut powder - 2 tbsp

Tomato - 2 small

water - 1/2 cup

Set 3 - Spices:

Red chili powder - 1.5 tsp

Salt - 1 tsp

Turmeric - 1/2 tsp

Coriander powder - 1 tsp

Cumin seeds powder - 1/2 tsp

Meat gram masala - 1 tbsp

Method:

1. Heat oil in a pan, add onion, and fry till golden brown
2. Now take 3/4 of onion from above and keep aside
3. Add chicken and fry till all water is dried up
4. Now add ginger garlic paste and mix well.
5. Now add spices and mix well.
6. Now add ground paste and mix well.
7. Now add whole green chili and coriander leaves and mix well
8. Close the lid and cook for 5 mins
9. Now add water and close the lid and cook for more than 15 mins on low flame.

Spinach pappu

Spinach pappu

Set 1

Toor Dhal – 3/4 cup  - washed and soaked for 2 hrs

Onion – 1/4 m chopped

Green chili - 4

Tomatoes – 1 m chopped

Spinach - 2 cups chopped

turmeric - 1/2 tsp

Oil - 1 tsp

water 3 cups

Set 2 -

Oil – 3 tbsp

Garlic – 6 cloves

Urad dal - 1 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Dry Red Chillies – 2 No

Curry leaves – 2 sprigs 

Onion - 1/2 m chopped (optional)

Hing - 1/4 tsp

tamarind paste - 1/4 tsp (optional)

Coriander leaves – 2 Sprigs 

Method :

1. In a pressure cooker, add set 1 ingredients keep on medium flame.
2. Let's give 4 whistles and switch off the flame.
3. Once pressure is gone, open the lid and smash the dal into a paste.
4. Now in another small pan, Take ghee or oil and add garlic, urad dal, mustard seeds, cumin seeds, dry red chili, curry leaves, onion, and fry till dal turn light brown
5. Add hing and mix well
6. Now add dal and mix well 
7. Now add tamarind paste and water and mix well.
8. Now add coriander leaves and cook on high heat for 5 mins give a nice boil
9. switch off and serve with hot rice

Chapati Pappu

 Hyderabadi Meethi dal / Chapati Pappu 

Set 1 ingredients

Toor dal - 1 small cup

Turmeric - 1/2 tsp
Oil - 1 tsp

Water - 2.5 cups

Set 2 ingredients

Oil - 3 tbsp

Garlic - 5 crushed

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Urad Dal seeds - 1/2 tsp

Green chili - 4 slit

Dry red chili - 2 broken

Curry leaves - 5 

Coriander leaves - 1/8 cup chopped

Hing - 1/8 tsp

Method: 
1. Add dal, turmeric, oil and water in the Pressure cooker for 3-4 whistles and once done switch off the stove and let pressure release and mash the dal to smooth paste.
2. Now to the dal add 1 cup water , coriander leaves and salt and let it boil for 5 mins. 

3. Now in another small pan add oil, after oil is hot, add garlic mustard seeds, cumin seeds, Urad dal, green chilies, curry leaves, fry till garlic is light brown color.

4. Now add coarser leaved and hing and fry for a min.

5. Switch off the stove and add this tadka to the dal.
5. Now Let it boil for more 5 mins and switch off and serve with white rice or Jeera rice.

Pessara pappu charu (moong dal charu)

 

Set 1 ingredients:

Yellow moong dal - 1 cup (soak for 10 mins)

Curry leaves - 6

Turmeric - 1/2 tsp

Oil - 1 tsp

Water - 2.5 cups to 3 cups

Set 2 ingredients:

Green chili - 5 - 6 slit

Onion - 1 small or 1/2 M sliced long

Tomato - 1 small chopped
Tamarind paste - 1 tsp
Salt - as needed

Water - 2-3 cups

Tempering 

Oil - 3-4 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad Dal - 3/4 tsp
Dry red chili - 2 break into pieces
Garlic - 4 crushed
Curry leaves - 6 chopped

Hing - 1/2 tsp

Method:
1. Pressure cook set 1 for 3 whistles and switch off the flame.

2. Once pressure cooled down, open the lid and add set 2 ingredients and give a good boil.

3. Now heat oil in small pan, add mustard seeds, cumin seeds, urad Dal, dry red chili, garlic, curry leaves and fry till garlic is light brown.

4. Now add Hing and mix and add to boiling dal.

5. Garnish with coriander leaves and switch off the flame.

Hyderabadi Tomato Pappu

 

Hyderabadi Tomato Pappu

1set ingredients

Toor Dhal – 1/2  cup - soaked for 2 hrs

Ginger garlic paste - 1 tsp

Turmeric Powder – 1/4 Tsp

Red chili powder - 1/2 tsp

Oil - 1 tsp

Tomatoes – 1 Large chopped

Green chili - 1

water - 1.5 cups 

2nd set ingredients

Coriander leaves – 2 Sprigs 

Curry leaves – 2 Sprigs 

salt

Seasoning

Oil - 2 tbsp

Garlic - 4-5 crushed

Mustard seeds - 1/2 tsp

Cumin seeds – 1/4 Tsp

Urad dal - 1/2 tsp

Dry Red Chillies – 2 No’s 

Curry leaves – 2 Sprigs 

hing - 1/4 tsp

Method :

1. Add Set 1 ingredients in a pressure cooker and give 4 whistles pressure and switch off the flame
2. Once pressure is down, add set 2 ingredients and mash well well
3. Add water as needed and switch on the flame and cook for 5 mins.
4. In another pan, heat oil, add garlic, mustard seeds, cumin seeds, urad dal, dry red chili, and curry leaves, and fry nicely until garlic is light brown
5. Now add hing and mix well for 30 secs and add it to boiling dal.
6. cook for 2 mins and switch off

Vegetable stir fry desi style

 
Mushroom  - sliced ( 2 cups)
Bell pepper - 1 big chopped in small cubes
Spinach - 1 cup chapped
Onion - 1/4 cup chopped
Chana dal - 1 tsp
Urad Dal - 1 tsp
Mustard - 1/4 tsp
Cumin seeds - 1/4 tsp

Oil - 2 tbsp

Red chili powder - 1/2 tsp

Salt - to taste

Heat oil in a pan, add Chana dal, card dal, mustard and cumin seeds and fry till dal turn light brown.

Now add onion, mushroom, bell pepper, spinach and mix well for 2 mins

now cover and cook for 5 mins

Add red chili powder and salt and mix well and cook more for 5 mins

methi roti

1/2 cup wheat flour 
2 tbsp besan
green chili - 1 finely chopped
methi - 1/4 cup chopped
red chili powder - 1/2 tsp
turmeric - 1/4 tsp
salt - 3/4 tsp
oil - a few drops
water - a few drops

Egg tomato curry

 

Eggs - 4
Oil - 3 tbsp
Cumin seeds - 1/2 tsp
Onion - 1 large - chopped
green chili - 2 chopped
Curry leaves - few chopped
Ginger garlic paste - 1 tsp
Tomato - 1 m - grind to chunks
Red chili powder - 3/4 tsp
Turmeric - 1/2 tsp
Salt - 1/2 tsp or to taste
Water - 3 tbsp or 1/4 cup
Coriander leaves - 1/4 cup few chopped

Method:
1. Heat Oil in a pan, add cumin seeds fry for 1 mins
2. Add onion, green chilis, curry leaves and fry till onions are transcluent
3. Now add ginger garlic paste and fry for 2 mins
4. Now add tomato, red chili powder, turmeric, salt and mix well and cook with closed lid till oil oozes out at the ends.
5. Now add water and cook 2 mins 
6. Now break eggs and leave them intact 
7. Add coriander leaves and close the lid and cook on the slow flame till eggs are completely cooked.
8. Now turn them other side and sprinkle salt as needed and close the lid for 5 mins on low flame.
9. Switch off and serve.

Mutton drumstick curry

 

Set 1 ingredient:
Mutton - 2 lbs
Red chili powder - 3/4 tsp
Turmeric - 1/2 tsp
Salt
Ginger garlic paste - 1 tsp
Oil - 2 tbsp
Water - 1 cup 

Set 2 ingredients:
Drumsticks ( munagakaya) - 20 pieces
Onion - 1 chopped long
Tomato - 3 Medium chopped fine
Green chilies - 2
Curry leaves - few
Dry red chili - 1 brokedn 
Cumin seeds - 1/2 tsp
Red chili powder - 1/2 tsp
Turmeric - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Meat masala  - 3/4  tsp
Ginger garlic paste - 1 tsp
Salt - to taste
Coriander leaves - 1/8 cup
Green chili - 2 more

Aam chur powder - 1/2 tsp ( if you feel little less sourness)

Method :

1. In a pressure cooker, add oil, mutton, red chili powder, turmeric, salt, ginger-garlic paste, and 1 cup water.

2. Now give pressure for 3 whistles and switch off until pressure is released.

3. Heat oil in a separate pan, add onion, green chili, and curry leaves, and fry onions are light brown color

4. Now add Drumsticks and fry for 5 mins with an open lid.

5, Now add ginger garlic paste and mix well for a min

6. Now add red chili powder, turmeric, salt, coriander powder, and cumin powder and mix well for 1 min.

7. Now add tomato and cook for 5 mins with the lid open

8. Now add cooked mutton, meat masala and mix well 

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

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

Chana spinach curry

 Ingredients

Chana -  1 cup ( soaked overnight)

Onion - 1 medium chopped long

Tomato - 1 medium chopped

Green chilies - 1

Curry leaves - few

Spinach - 1 cup chopped

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Red chili powder - 1/2 tsp

Chole masala - 3/4 tsp

Amchur powder - 1/2 tsp

Ginger garlic paste - 1 tsp

Salt - to taste

Coriander leaves - a few chopped

Preparation:

Boil chana with double water (2 cups) and give three whistles on high flame and make the flame to low and cook for 15 mins

Method:

1. Heat oil in a pan, add mustard seeds, cumin seeds, and urad dal, and fry nicely

2. Now onion, green chili, curry leaves, and fry onions are light brown color

3. Now add ginger garlic paste and mix well for a min
4. Now add chole and fry for 2-3 mins with an open lid.

5. Now add spinach and fry for 2-3 mins 

6. Now add red chili powder, and salt, and mix well for 1 min.

6. Now add tomato and cook for 5 mins with the lid open

7. Now add boiled chana water and mix well and close the lid and cook for 10 mins on low to medium flame.

8. Garnish with coriander leaves and serve with rice

Ragada - easy way

White peas - 1 cup soak over night

Potatoes - 2 ( MW for 10 min with 1 cup water and peel and keep a side)

Tomato - 1 L chopped ( we need to use 1/2 and 1/2 

Turmeric

salt

List 2
Red chili powder - 1/2 tsp
Turmeric - 1/2 tsp
Coriander powder - 0.5 tsp
Cumin powder - 0.5 tsp
Amchur powder - 1/2 tsp
Pani puri masala - 1/2 tsp

Tamarind paste - 1.2 tsp

Salt 

Method:

1. Take peas and water in pressure cooker

2. Add 1/2 chopped tomato, turmeric. salt and give 3 whites on high flames and 2 whites on low flame and switch off

3. once pressure is gone, take out the lid and keep a side

4. In another pan, add oil, tomato cook for a min.

5. Noe add all spices from list 2 and mix well and cook for 2-3 mins 

6. Now add cooked white peas and boiled crushed potatoes and mix well and cook for 5 mins on low flame

MIL Karappusa recipi

 Karappusa recipi

(1) Sanagapindi---2 cups

 (2) Biyyampindi---2 cups

  (3) Inguva.--- half spoon

   (4) karam, vuppu--saripadinantha

    Anni gattiga kalipi sanna bejjala platetho vathukovali.

Chicken fry

  

Chicken fry

 

Ingredients

Chicken -  2lbs

Onion - 1 chopped long

Tomato - 1 medium chopped

Green chilies - 2

Curry leaves - few

Dry garam masala  - cardamom(3) cinnamon(2 inch) Cloves(4)

Shahi jeera - 1/2 tsp

Red chili powder - 3/4 tsp

Turmeric - 1/2 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Meat masala - 3/4tsp

Ginger garlic paste - 1 tsp

Aam Chur powder - 1/2 tsp

Salt - to taste

Coriander leaves - 1/8 cup

water - 1/4 to 1/2 cp

Method:

1. Heat oil in a pan, add dry garam masala, shahi jeera and fry nicely for a minute

2. Now onion, green chili, curry leaves, and fry onions are light brown color

3. Now add chicken and fry till all the water is evaporated 

4. Now add ginger garlic paste and mix well for a min

5. Now add red chili powder, turmeric, salt, coriander powder, and cumin powder and mix well for 1 min.

6. Now add tomato and cook for 5 mins with lid open

7. Now add archer powder, meat masala and mix well for a min

7. Now add water and mix well and close lid and cook for 10 mins on low to medium flame.

8. Garnish with coriander leaves and serve with rice

Egg and tomato curry

 

Egg and tomato curry

 

Ingredients

Eggs -  7

Onion - 1 chopped long

Tomato - 1 L chopped

Green chilies - 2

Curry leaves - few

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1 tsp

Red chili powder - 3/4 tsp

Turmeric - 1/2 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Garam masala - 1/4 tsp

Ginger garlic paste - 1 tsp

Salt - to taste

Coriander leaves - 1/8 cup

Method:

1. Heat oil in a pan, add mustard seeds, cumin seeds, and urad dal, and fry nicely

2. Now onion, green chili, curry leaves, and fry onions are light brown color

3. Now add ginger garlic paste and mix well for a min
4. Now add eggs and fry for 5 mins with an open lid.

5. Now add red chili powder, turmeric, salt, coriander powder, and cumin powder and mix well for 1 min.

6. Now add tomato and cook for 5 mins with lid open

7. Now add water and mix well and close lid and cook for 10 mins on low to medium flame.

8. Garnish with coriander leaves and serve with rice

Methi dal - 3

 

Set 1

Toor dal - 3/4 cup

Methi - 1 block (frozen)

onion - 1 small chopped

Tomato - 1.5 chopped

green chili - 1

red chili powder - 1/2 tsp

Turmeric - 1/4 tsp

Water - 2 cups

Seasoning  

Oil - 3 tbsp

mustard, cumin, urad dal - 1/2 tsp each

Dry red chili - 2 broken

Garlic - 4

hing - 2 pinches

curry leaves - few

Method:

1. Add set 1 ingredient in the pressure cooker n give 5-6 whistles. and switch off and keep it aside

2. Once the pressure is gone, mash the dal and add tamarind paste and salt and mix well

3. Now heat oil in a pan and mustard, cumin, urad dal and fry for a min

4. Now add dry red chili, garlic, and curry leaves and fry until garlic is light brown

5. Now add hing and switch off the stove and add this seasoning to dal 

6. Boil dal for 5 mins 

munagakaya and tomato curry

 

Ingredients

Drumsticks ( munagakaya) - 2o pieces

Onion - 1 chopped long

Tomato - 4 chopped fine

Green chilies - 2

Curry leaves - few

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1 tsp

Red chili powder - 1 tsp

Turmeric - 1/2 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Garam masala - 1/4 tsp

Ginger garlic paste - 1 tsp

Salt - to taste

Coriander leaves - 1/8 cup

Method:

1. Heat oil in a pan, add mustard seeds, cumin seeds, and urad dal, and fry nicely

2. Now onion, green chili, curry leaves, and fry onions are light brown color

3. Now add ginger garlic paste and mix well for a min
4. Now add Drumsticks and fry for 5 mins with an open lid.

5. Now add red chili powder, turmeric, salt, coriander powder, and cumin powder and mix well for 1 min.

6. Now add tomato and cook for 5 mins with lid open

7. Now add water and mix well and close lid and cook for 10 mins on low to medium flame.

8. Garnish with coriander leaves and serve with rice

Quinao Bisi bele bath on stove top

 

Ingredients 

Bisi bele bath powder – 3 tsp or more to taste (I used MTR brand)
Quinoa – 1 cup (washed and cook in a rice cooker with 2 cups of water. ( I used only 3/4 cup of Quinoa)
Toor dal – 3/4 cup (wash and cook in cooker with 3 times of water for 4 whistles)
Onions – 1/2 medium chopped
Ginger Garlic paste - 1/2 tsp

Tomato – 1 medium chopped 
Potato – 2  diced in big cubes ( like 2 inches)
Carrot- 1/4 cup
Beans- 1/4 cup
Drumsticks - 10
Capsicum – 1/2  - diced into 1-inch cubes
Peas – 1/4 cup
Tamarind concentrate paste – 3/4 tsp ( I use store-bough TAMICON brand)
Cumin seeds - 1/4 tsp
Salt
Oil- 2 tbsp


Seasoning :

Mustard seeds – 1/4 tsp
Hing – 1/4 tsp
Curry leaves – few
Dry red chilies – 1
Cashews – 10 ( broken into small pieces
Ghee - 4 tbsp. ( 2 for IP and 2 for Seasoning)



Method :

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 Potatoes, Peas, Carrot, and beans and fry for 2-3 mins
5. Now add tomato and Bisi bell bath powder and salt and mix well and cook for 2 -3 mins
6. Now add Quinoa, dal, and tamarind paste and mix well

7. Now add water as needed based on what thickness you like

8. close the lid and cook for 5 mins on low flame.
9. Now open the lid, check the salt and add water if needed.
10. Now heat ghee in a pan, add mustard seeds, curry leaves, Dry red chili, cashews, and mix n fry for 1-2 mins 

11. Now add to hing and mix once, add this seasoning to the quinoa mixture and close the lid and cook for more 5 mins on low flame.

Sarvana Bhavan tiffin sambar

 

Sarvana Bhavan tiffin sambar

 

1 set of ingredients -  Boil the below ingredients for 4 whistles

Toor dal - 1 small cup

Tomato - 2 small

Garlic - 5 cloves

Curry leaves - 5

Green chili - 1

Water - 1 cup

    Make this ready and keep aside

2nd set of ingredient

Oil - 3 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Onion - 1 small chopped

Bottle guard - 2 cups ( long cubes)

green chili - 1

Red chili powder - 3/4 tsp

Sambar powder - 1 tsp

Turmeric - 1/4 tsp

Curry leaves - 6 

Coriander leaves - 1/4 cup

Salt - as per taste

tamarind paste - 3/4 tsp

Hing - 1/8 tsp

1. Heal oil in a pan.
2. Add mustard, cumin, and urad dal and fry for 2 mins until dal turns light brown

3. Now add onion, bottle guard, and fry till bottle guard is half cooked ( like 5 mins)

4. Now add red chili powder, turmeric, and salt and mix well for a minute

5. Now add boiled dal, sambar powder, hing, tamarind paste, curry leaves, green chilies, and coriander leaves, and mix well for a minute.

6. Now add 1 cup of water and let it boil nicely.

7. This sambar should be a little thick to eat with idli.

Peanut Chutney ( akka style)

Peanut Chutney ( akka style)

Oil - 1 tbsp

Peanuts - 3/4 cup 

Onion - 1/4 chopped 

Green chili - 2

Garlic - 4 small

Cumin seeds - 1/2 tsp

Dry red chili - 1

Water - 1/2 cup 

Tamarind paste - 1/2 tsp or 1 tomato. 

Salt

Tempering 

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

cumin seeds - 1/2 tsp

Urad Dal - 1/4 tsp

Curry leaves - 10 leaves

Asafetida - 2 pinches

Method:

1. Roast peanuts nicely and cool them and keep aside
2. Now in same pan, add oil, onion, garlic, green chili, cumin, dry red chili and roast till onion and garlic are lightly roasted
3. Now take peanuts in a mixie jar, roasted onion, garlic, green chili, dry red chili, cumin, salt, tamarind paste water and grind into a smooth paste. 

1. For tempering - heat oil in a pan, add mustard seeds, cumin seeds, urad dal, curry leaves, hing and fry for 2 mins until Urad Dal is little brown
2. now add and mix this mixture to peanut paste. Serve with idli and dosa.

Kushboo idli with Sabudhana

 

Kushboo idli

Kushboo idli

Ingredients:

I used 2 cups idli rice, 1/2 cup urad dal, and 1/4 cup sabudana)

Idli rice - 4 cups

Urad Dal - 1 cup

Sabudhana - 1/2 cup 

Water - 1/2 cup

Salt - 1 tsp

Oil - to spray idli plates

idli plates - as needed

To make idli batter:

1.Soak rice, Dal, sabudhana for 4-6 hr

2. Now grind Urad Dal smoothly first and keep them aside

4. Now grind rice and sabudhana to a smooth paste

5. Mix both batters nicely in Instant pot inner bowl 

6. Now switch on the instant pot and place the inner pot inside and lock and leave it on vent mode do not seal.

7. Press the yogurt button - normal, it will show 8 hrs.

8. After 8 hrs your batter is fermented well to use. 

To prepare idli:

1. Take 2 cups of batter in a bowl and add 1 tsp salt to the batter and mix well.

2. Now grease the idli plates with oil.

3. Pour the batter into idli plates

4. Take a wide mouth dish add 1 cup of water and stack idli plates neatly.

5. Now close the lid and cook/ steam for 8 mins

5. Idli's are ready to be served with chutney.

fish fry mom style

 

Fish - 24 pieces

Red chili powder - 1.5 tsp

Salt - 1 tsp plus little 

Turmeric - 1/4 tsp

Coriander powder - 1 tsp

Cumin powder - 1/4 tsp

Garam masala - 1/2 tsp

Ginger garlic - 1 tsp

mix well everything and keep aside for 30 mins

Besan - 2 tbsp 

Now sprinkle besan and mix well and keep aside for 5 mins

and deep fry

Mutton gravy with potatoes

 

Ingredients

Mutton - 2 or 3 lbs

Potatoes - 5 whole

Onion - 1 big chopped or 2 medium chopped

Tomato - 1.5 medium chopped

Cashew - 5-6 (optional - use only for parties)

Curd - 2 tbsp

Ginger garlic paste - 2 tbsp
Red chili powder - 1 and 1/4 tsp
Turmeric - 1/4 tsp

Coriander powder - 1tsp

Cumin seed powder - 1//2 tsp

Meat masala powder - 1.5 - 2 tsp 

Green chili - 3 whole

Coriander leaves - 1/4 cup chopped
Salt - as per taste

Water - 1 cup

Oil - 3-4 tbsp

Dry garam masala 

Cinnamon - 2-inch sticks

Cloves - 6

Green cardamom - 3

Method :

1. Heat oil in a cooker,

2. Add onion and fry till light golden brown color.

3. Now take 3/4 of onion from above and keep aside

4. Now add dry garam masala and fry for a min

5. Now add meat and cook till water is evaporated and oil oozes out

6. Now add ginger garlic paste and cook for 2 mins

7. Now add red chili powder, turmeric, and salt and mix well for 2-3 mins

8 Now add coriander powder, cumin powder, and meat masala and cook for 2 mins

9. Now In the 3/4 of fried onion add tomato and cashew and grind to a smooth paste

10. Now add this paste tp cooking meat and mix well

11. Now add curd and water and mix well

12. Check the spices and if needed adjust here and close the lid 

13. Pressure cook for 5 whistles, once done switch off the flame and leave for a few mins.

14. Once pressure is released take the lid and add potatoes, green chili, and coriander leaves and mix well

15. Check the water, if needed add 1/2 cup and close the lid and give pressure for 1 whistle and switch off the flame and leave it for 15 mins without opening the lid.

16. open the lid and You will see oil on top. Switch off the gas and serve

keema kofta mom style

 

mutton keema - 2.2 lbs

Puffed chana dal - 1 cup (powder in mixie)

In same mixie,

add Green chili - 7

Pepper powder - 1/2 tsp crushed

Cloves - 6-7

Coriander leave - 1/2 cp

shahi zeera - 3/4 tsp

Grind to a coarse paste form

add to keema, and add salt and mix well

now add puffed chana dal powder and mix well and make balls and fry

Cabbage tomato bell pepper curry

Cabbage tomato curry

Cabbage - 3 cups chopped small or shredded
Bell pepper - 1  ( cut into small cube size )
Onion - 1 Medium chopped

Peas - 1/4  cup

Tomato - 1 small ( take out the pulp chop and use only outer part)

Green chilis - 6 chopped
Ginger - 1 tbsp (finely chopped)
Curry leaves - 6 -8 chopped
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds -1/4 tsp
Salt - to taste
Turmeric - 3/4 tsp
Red chili powder - 1/2 tsp

Coriander powder - less than 1/2 tsp

Preparation:

Cabbage - Place them in a microwave-safe big bowl add sprinkle little water and microwave for 10 mins (after 5 mins toss and do 5 more mins)

Frozen peas - Place them in a microwave-safe big bowl add sprinkle little water and Microwave for 2 mins 

Method :

1. Heat oil in a pan, add Chana dal, urad dal, mustard seeds, and cumin seeds. fry them light brown
2. Now add onions, green chili, ginger, and curry leaves and fry till onions turn pink
3. Now add cabbage and fry for 5 mins and close the lid and cook for 5 mins

4. Now add turmeric, salt, red chili powder and mix well 

5. Now add bell pepper, tomato and peas and mix well and cover and cook for 10 mins

6. Now keep mixing and cook for 5 more mins.
7. Now add coriander powder and mix well and cover n cook for 3mins and serve

Pesarapappu Tomato pappy / Yellow moong dal with tomato

 

Yellow moongdal - 1/2 cup ( soak for 1 hr)

Onion - 1 small sliced long

Green chili - 5 slit

Tomato - 1.5 m chopped

Tamarind - blueberry size 

Salt - as needed

Tempering 

mustard seeds - 1/2 tsp

cumin seeds - 1/2 tsp

Urad Dal - 3/4 tsp

dry red chili - 1 break into pieces

garlic - 4 crushed

curry leaves - 6 chopped

Method:

1. Boil 2.5 cups of water and add moong dal, oil, turmeric and boil nicely

2. Now add green chili and onion and cook till onions are cooked

3. Now add tomato, tamarind salt and cook till tomato are soft

4. Add 1/2 cup water if needed and boil till dal is v soft

5. Now heat oil in small pan, add mustard seeds, cumin seeds, Urad Dal, dry red chili, garlic, curry leaves and fry till garlic is light brown.

6. Now add to dal and check salt.

Moms liver curry

 

Mutton liver/kidney - 2 lbs ( 2 cups)

Onion - 1 medium chopped

Green chili - 4

Curry leaves - 10

Tomato - 1.5 chopped 

Red chili powder - 1.5 tsp

Ginger garlic paste - 1 tbsp

Turmeric - 1/4 tsp

Coriander powder - 1 tsp

Coriander leaves - 1/2 cup

Dry masala - pasta (2 inch) lavanga (4) elachi(4) shahi jeera ( 1 tsp)

Water 1/2 + 1/2 cup

Heat oil in a pan, add dry masala's, now add onion, green chili, curry leaves and fry till onion turns light brown

now add liver/kidney and cook till oil oozes out

Now add red chili powder, turmeric, salt and mix well and cook for 2 mins

Now add 1/2 cup water and cook for 5 mins

Now add tomato and cook till tomato is soft

Now add coriander powder and coriander leaves and 1/2 cup water and close the lid and cook on low flame for 15 mins

Simple Boiled egg tomato curry

 egg curry

Eggs - 7

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Green  chili - 3 chopped
Curry leaves - 10 - chopped
Onion - 2 m  chopped
Tomato - 2 small chopped
Turmeric - 1/2 tsp
Red chili - 3/4 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp

Salt - as per taste

Coriander leaves - for garnishing

Water - 1/2 cup

Method:
1. Heat oil in a pan, add Mustard seeds, cumin seeds, green chili, curry leaves fry for 2 mins
2. Now add onion and fry till they are light golden in color and cooked
3. Now add tomato, rcp, turmeric, coriander, cumin and salt and cook for 5 mins without closing the lid
4. After oil oozes out.
5. Add eggs, coriander leaves and water and close the lid n cook for 15 min on low flame.

Punjabi chole curry

 

Set 1 ingredients

Kabuli chana - 1 cup ( soak them for 12 hrs)

Tomato - 1 large 

Green chili - 2

Cardamom - 2

Cloves - 4

Cinnamon - 1 inch

Black cardamom - 1 

Salt - 3/4 tsp

Coriander leaves - 1 tbsp

Set 2 ingredients

Curd - 100 gms

Turmeric - 1/2 tsp

Red chili powder - 1 tsp

Coriander powder - 1 tsp

Choley/ Chana masala - 1 tsp

Besan - 1tbsp 

Mix well

Set 3 ingredients

Oil - 3 tbsp

Onion - 1 small chopped

Cumin seeds - 1 tsp

Ginger garlic - 1 tsp

Set 4 ingredients

Ghee - 1 tbsp

Oil - 1 tsp

Cumin seeds - 1/2 tsp

Ginger - 1 inch - cut into long thin slices

Kasuri methi - 1/2 tsp crushed

Kashmiri red chili powder - 1/2 tsp

Preparation:

1. Boil set 1 ingredient for 25 mins in the instant pot and switch off.
2. Mix set 2 ingredients in a bowl and keep aside.

Method:

1. Heat oil in a pan, add 1 tsp cumin, and fry for a min.
2. Now add 1 small onion add 1 tsp gg paste and fry it turns light brown
3. Now add cued mixture and mix well and cook till oil separates from sides
4. Now add boiled chana with everything in it (make sure you take out tomato skin ) 
5. Mix well and cover and cook for 10 mins on medium flame.
6. Now in a separate small pan, add set 4 ingredients one by one and fry for a min or two and add it to chana masala and cook for 5 mins on low flame.