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