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.