Neelima's Chicken Dum biryani

 

Set 1 Marination

Chicken - 2 whole chutney into small pieces ( u can include log n thigh pieces)

Ginger garlic paste - 1 tbsp

Curd - 1/2 cup

Red chili powder - 2 tsp

Salt - 1 tbsp

Shan bombay masala - 1 packet minus 2 tbsp ( we will add this in rice water)

Set 2

Oil - 1/4 cup

Onion - 1 Medium long sliced (fried dar brown)

Set 3

Data Basmati rice - 9 cups (wash n soaked for 30mins or more)

Water - 10 cups

Salt - 4 tbsp

oil - 2-3 tbsp

Shan masala - 2 tbsp packet

Set 4 for curry

Ghee or butter - 5 tbsp

Garam Masala - pata, lavanda, elachi, mogga puvu, bay leaf

Onion - 2 M choped for curry.

Green chili - 6-8 chopped

Ginger garlic paste - 2 tbsp

Tomato - 2.5 medium chopped (round ones)

Mint - 1 bunch chopped (1/2 for curry n 1/2 for layering)

Coriander -  1 bunch chopped (1/2 for curry n 1/2 for layering)

Set 5 Layering

Green chili - 5 slit and cut into 1/2

Mint - 1/2 bunch from above

coriander leaves - 1/2 bunch from above

Fried onion -  from set 2

Ghee - 10-12 tbsp

food color - 2 pinches in 1/4 cup warm milk or water

Preparation:

From  Set 1 Marinate all  ingredients and keep aside for 30 mins

From Set 2 Fry onions into golden brown

Method for curry preparation

1. From set 4 Heat ghee or butter in big think pan,

2. Add whole Garam Masala and fry for 2-3 mins

3. Now add onions, green chili and fry nicely till onions are light golden brown

4. Now add ginger garlic paste mix well and cook for 2-3 mins

5. Now add chopped 1/2 mint n 1/2 chopped coriander fry nicely for 5-8 mins

6. Now add marinated chicken from set 1 and cook until its half done (10-15 mins)

7. Now add tomato n cook for 10-15 mins with lid closed.

8. Now open the lid and let the chicken gravy thicken nicely and switch off the stove and keep aside,

9.  Preparation of rice.

10. From set 3, take a big bowl and water, salt oil and masala and let it come rolling boiling.

11. Now add rice and cook for 8 mins sharp

12. Now take the chicken curry dish and start layeirng

13. On top of chicken curry, add 1 layer of rice, green chili, mint, coriander leaves, fried onion and ghee

14. And again repeat  add rice, green chili, mint, coriander leaves, fried onion and ghee

15. repeat like 3- 4 layers until rice is done

16. On top layer, once you add everything, add food color mixed with milk and extra ghee.

17. Now keep dosa pan under biryani dish and  cover and cook for 30 mins on low to medium flame,

Semiya lemon rice / semiya pulihora

Set 1

Semiya/ vermiceli - 5 cups

Salt 2 tsp

Turmeric - 1/2 tsp

Water - 8 cups

Set 2

Oil - 2-3 tbsp

Mustard seeds - 1 tsp
Chana Dal - 2 tsp
Urad dal - 2 tsp

Green chilli - 8-10  chopped

Ginger -  2 tsp chopped fine
Curry leaves - 1 spring 

Mixed vegetables - 2 cup chopped and Microwaved for 5 mins
Turmeric - 1/2 tsp ( optional)
Cashews or peanuts - 10 (optional)
Salt - as per taste
Lemon juice - 3-4 big size lemon juice
Coriander leaves - 3-4 tbsp chopped

Method:

1. from set 1 boil water, once boiled add vermicelli and cook for 3-4 mins and drain in a stainer and wash nicely with cold water and keep a side. Vermicelli should be completely cold.

2. From set 2, Heat oil in a pan.

2. Add chana dal, Urad dal, mustard ,let fry till dals are light brown
3. Add cashews, ginger, green chili, and curry leaves fry for 2 min.
4. Add vegetables and cook for 5 mins with lid closed. Mix in between.
5. Now add turmeric, salt and lemon juice and cook for 1 min on slow flame
6. Add cooked vermiceli  and mix well and switch off the flame.
7. Garnish with Coriander leaves.

Vegetable Lemon Quinoa (lemon rice)

 Quinoa - 1 cup ( wash and cook with 2 cups of water in rice cooker)

Mixed vegetables - 1 cup chopped
Green chilli - 6 whole or chopped
Ginger - 1 inch chopped fine
Curry leaves - 1 spring
Mustard seeds - 1/2 tsp
Chana Dal - 1tsp
Urad dal - 1 tsp
Turmeric - 1/2 tsp
Cashews or peanuts - 10 (optional)
Salt - as per taste
Lemon juice - 1 big size lemon juice ( 5 tbsps)
Coriander leaves - 1 tbsp

Method:

1. Heat oil in a pan.
2. Add chana dal, Urad dal, mustard ,let fry till dals are light brown
3. Add cashews, ginger, green chili, and curry leaves fry for 2 min.
4. Add vegetables and cook for 5 mins 
5. Now add turmeric, salt and lemon juice and cook for 1 min on slow flame
6. Add cooked quinoa and mix well and switch off the flame.
7. Garnish with Coriander leaves.

Peanut chutney (cousin style)

Set 1

Peanuts - 1/2 cup ( roast in MW for 2 mins, mix every min)

Set 2

Green chili - 2

Tomato - 1 small chopped

Mint - 5 leaves

Coriander leaves - 1/4 cup

Set 3

Tamarind paste - 1/2 tsp

Salt

Water - 1/2 cup to 1 cup

Seasoning:

Oil - 2 tbsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Urad dal - 1/4 tsp

Curry leaves - 3 chopped

Hing - 2 pinches

Method:

1. Roast peanuts in MW and cool them and keep aside to cool down.
2. Now in a pan, add oil, green chili, tomato, mint, coriander leaves n fry till tomato is soft. 
3. Switch off the stove and let it cool.
4. Now in mixie jar add Set 1, cooked Set 2,  Set 3 and grind into a very smooth paste.
5. 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
6. Now add and mix this mixture to peanut paste. Serve with idli and dosa.

Shrimp curry with onion tomato gravy.

 

Ingredients:

1 set (marinate turmeric n salt to shrimp and cook for 2 mins in little oil n keep a side)

Shrimp - 2lbs 

turmeric - 1/4 tsp

Salt - 1/2 tsp

2nd set 

Oil - 2 tsp

Onion - 1 m chopped

Tomato - 2 m (whole with slits)

Ginger and Garlic paste - 1tsp 

Turmeric powder - 1/2 tsp

Chilli Powder - 1/2 tsp tsp

Salt - 1/2 tsp

Set 3

Oil - 2 tsp

Cumin seeds - 1/2 tsp

Onion - 1/2 chopped

Green chilies - 2 no. (chopped)

Curry leaves - few

Red chili powder - 1/4 tsp

Salt to taste

Aam Chur powder - 1/2 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Meat Masala - 3/4 tsp

Water - 1/2 cup

Coriander leaves for garnishing

Proceed:

  

a) Heat oil in a pan add shrimp and fry for 1 or 2 mins only ( they just need to turn pink, if you have any water in the pan from shrimp, keep it aside, u can use that in curry)

1. Heat pressure cooker, add Set 2 ingredients and give 2-3 whistles, switch off and let go the pressure.
2. Once pressure is gone, open the lid n peel tomato skin and mash it.
3. Heat oil in the pan, 
4. Add cumin seeds, onions, green chilies, curry leaves and fry until light pink.
5. Now add onion tomato gravy from cooker and mix well.
6. Now add, red chili powder, salt, corinder powder, cumin powder, aamchur powder and mix well.
7. Now add little fried shrimp from set 1, water and mix well and cook with lid closed for 5 mins.
8. Now add Meat Masala, coriander leaves and mix well n cook for 5 mins on medium flame.
9. Now add extra water if needed and close the lid and cook till 15 mins on low flame.
10. Serve with rice.

* Home made Masala powder - 3tspns coriander seeds, 1tsp poppyseeds (white), 1inch cinnnamon stick, 5cloves, 4cardamom. grind these in coffee grinder in to fine powder, remaining store in tight jar.

South Indian Sambar

Sambar 

Set 1
Toor dal - 1 cup ( soak for 1 hr)
Turmeric - 1/2 tsp
Oil - 2 tsp
Water - 3 cups

Set 2
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Garlic - 6 small pods crushed
Curry leaves - 2 springs
Dry red chili - 2 
Hing - 1/2 tsp
Drum sticks - 15 pieces
Onion - 1 m chopped
Tomato - 1 m chopped
Green chili - 4
Eggplant - 3 (cut into 4 pieces)
Bottle guard - 1 cup ( cut into long pieces)
Carrot - 1/2 cup
Salt - 1 tsp
Turmeric - 1/2 tsp
Red chili powder - 3/4 tsp

Set 3
Water - 1 to 2 cups
Tamarind paste - 2 tsp ( add more after tasting)
Sambar powder - 1 tsp
Ghee - 2 tsp
Sugar - 3/4 tsp
Cilantro leaves - 1/4 bunch

Method:
1. In Instant Pot, add set 1 ingredients and pressure cook for 30 mins
2. Once done, let it naturally release its pressure.
3. Now cancel pressure mode and mash dal into make in paste form.
4. Now take a big pan, add oil and add set 2 ingredients, one by one mix well, cover and  cook for 10 mins.
5. Now add tamarind and water and let it cook for 5 mins
6. Now add dal, sambar powder, coriander leaves, ghee, and sugar and let it boil for 10 mins
7. Serve with rice.

Potato Eggplant curry

Eggplant - 3 (make 1 eggplant slice into 6 pieces)

Potato - 3 (make 1 eggplant slice into 6 pieces)
Onion - 1/2 M 

Tomato - 1 M chopped

Green chili - 2 chopped.

Curry leaves - 8 chopped.

Ginger garlic paste - 1/2 tsp.

mustard - 1/4 tsp
Jeera - 1/2 tsp
urad dal - 1/2 tsp

Hing - 2 pinches

oil - 2-3tbsp

Water 1/2 cup

Spices:

Red chili powder - 1/2 tsp
Turmeric - 1/4 tsp

Coriander powder - 1/4 tsp

Cumin powder - 1/4 tsp
salt - 3/4 tsp

Method:

1. Heat oil in a pan, add mustard, jeera, urad dal, and fry nicely.
3. Now add onion, green chili, and curry leaves, hing and fry till onions turn light pink.

4. Now add potatoes and fry for 3-4 mins

5. Now add all spices and mix well

6 Now add eggplant and tomato and mix well

7. Now close the lid and cook on slow to medium flame for 10 mins.

8. Keep mixing in between by add water little by little when you are mixing.

9. Close the lid and cook for 5 minutes on a slow flame.

10. Switch off the flame and serve with hot rice.

Sabudhana upma

 

Sabudhana - 1 cup soaked in water and stain them and keep aside.

Onion - 1/2 M chopped.

Green chili - 2 chopped.

Tomato - 1 tbsp chopped.

Curry leaves - few

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Urad dal - 1/2 tsp

Turmeric - 1/8 tso

Salt - 1/2 tsp or to taste

Oil - 2 tsp

Method:

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

2. Now add onion, green chili and curry leaves and fry 3-4 mins

3. Now add tomato and mix well

4 Now add turmeric and salt and mix well.

5. Now add soaked sabudhana and mix well for a min

6. Now close the lid and cook for 5 mins, mix in between

Vegetable soup

Butter - 1 tbsp

Frozen mixed veg - 1 cup - (beans, carrot, corn) take as is or finely chopped

Cabbage - 1/2 cup chopped

Garlic - 1/2 tsp chopped

Gonger - 1/2 tsp chopped

Water - 2 cups

Pepper powder - 1/8 tsp

Salt - 1/4 tsp

Lemon juice - 1/2 tsp (optional)

Method :

1. Heat butter in a wo, add garlic ginger n cook for 2 mins

2. Now add frozen vege n cook for 3 mins

3. Now add cabbage n cook for 2 mins

4. Now add water n let it boil for 4 mins

5. Now add pepper salt n let it boil for a min n serve only clear soup or with veges

Moong dal pappy Charu in Instant pot

 

Set 1

Moong dal - 1 cup

Turmeric - 1/2 tsp

Water - 2 cups

Set 2

Water - 3 cups

Tamarind paste - 2 tsp

Red chili powder - 3/4 tsp

Salt - to taste

Cilantro leaves - 1/4 bunch

Curry leaves - 10 

Set 3

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Garlic - 6 small pods crushed

Onion - 1/2 m chopped

Tomato - 1 small chopped

Dry red chili - 2 break into pieces

Hing - 2 pinches

Method:

1. In Instant Pot, add set 1 ingredients and pressure cook for 20 mins

2. Once done, let it naturally release its pressure.

3. Now cancel pressure mode and press sauté mode 

4. Now add set 2 ingredients and make it boil nicely

5. Now in a separate pan heat oil from set 3 and add mustard, cumin, urad, garlic, red chili, and garlic turns light brown,

6. Now add onion and let it fry till it turns light pink.

7. Now add tomato and cover n cook 2-3 mins

8. Now switch off the flame and add hing and add this seasoning to the boiling dal in the instant pot.

9. Add water if needed and let it boil for 5 mins and cancel saute mode

10. Serve with rice.

Dondakaya curry

 

Dondakaya onion fry

Dondakaya - 2 lbs chopped into small chunks
onion - 1 M
mustard - 1/4 tsp
Jeera - 1/2 tsp
urad dal - 1/2 tsp
Garlic - 6 cloves
Dry Red chili - 1

Curry leaves - 10 chopped

Green chili - 1 chopped

Ginger garlic paste - 1/2 tsp
Red chili powder - 3/4 tsp
Turmeric - 1/4 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp
salt - 3/4 tsp
oil - 2-3tbsp
coconut powder ( optional)

Method:

1. Heat oil in a pan, add mustard, jeera, urad dal, garlic, and Dry Red chili, and fry nicely
3. Now add onion, green chili, and curry leaves and fry till onions turn light pink.

4. Now add dondakaya, mix well, and close the lid for 10 mins on low-medium flame, stirring in between.

5. Now add ginger garlic paste and mix well for a min or two

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

7. Close the lid and cook for 5 minutes on a slow flame.
8. Garnish with coconut powder ( optional)

9. Switch off the flame and serve with hot rice.

Mixed Vegetable Pakora

Ingredients 
Gram flour (Besan) - 2 cup
Rice flour - 4 tsp
Onion - 2 medium-long thin slices
Potatoes - 2 medium-long thin slices

Bell pepper - 1 small-long thin slices

Cabbage - 1 cup-long thin slices 

Curry leaves - 10 chopped
Green chili - 4 chopped
Coriander leaves - 1/2 cup
Salt - 1 tbsp or to taste
Red chili powder - 1 tsp
Coriander powder - 1/2 tsp
Cumin seeds - 1/2 tsp

Garam masala - 1/2 tsp
Ginger garlic paste - 1 tsp
Baking Soda - 1/2 tsp (optional - I did not use)

Water - 1/2 cup - (to make tight dough)

Method

1. In a big bowl, add, onion, bell pepper, cabbage, potato, green chili, red chili powder, coriander powder, cumin, garam masala, baking soda, ginger-garlic paste, and salt and mix well and keep aside for 15 mins.

2. Now add besan and rice flour. 

3. Now try and mix nicely with onion moisture as much as you can.

4. Now add water little by little and make a tight dough, it should not be runny at all.

5. Heat oil in a pan to deep fry. Test if the oil is hot enough by dropping a small portion of the mix.

6. Take small portions of pakodi dough and drop in oil.

7. Fry until golden brown on medium flame stirring often. When they are done. you will see oil bubbles will reduce.

8. Take them out and drain them on kitchen tissue in a big bowl.

9. Serve with green chutney.

Boiled potato fry

 Boiled potato fry

Boiled potatoes - 2 ( Take bowl of water and aloo and Microwave for 8 mins)

onion - 1 small chopped long

Green chilies - 1 (Optional)

Mustard seeds - 1/2 tsp

cumin seeds -1/2 tsp

red chili powder - 1 tsp

turmeric - 1/2 tsp

salt

coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

method:

heat oil in pan, add mustard and cumin seeds fry till light brown

now add onion, and green chili, and fry till onions are light brown

now add RCP, turmeric, coriander-cumin powder, and salt n mix well for a min

now add chopped boiled potatoes n fry for 2 mins

now put the flame low n cook potatoes for 10 mins

sprinkle coriander leaves and serve hot

Spinach rice / Palak rice

 Spinach rice / Palak rice

Rice - 1 cup cooked

Spinach - 2 cups chopped

Green chili - 6 chopped small

Cumin seeds - 1/2 tsp

Onion - 1 M chopped

Ginger garlic paste - 1/2 tsp

Turmeric - 1/4 tsp

Salt - as needed

Water - 1/4 cup

Lemon juice - 1 tbsp

1. Heat oil in a pa,

2. Add cumin seeds and let it fry for 30 secs

3. Now add onion nd green chilies and fry till onions are light brown.

4. Now add ginger garlic paste and mix well.

5. Now add spinach and cook till for 5 mins

6. Now add 1/4 cup of water n mix well and cook with lid covered for 5 mins

7. Now add cooked rice and mix well and cook for more 5 mins on low flame with lid covered.

8. Add lemon juice and mix well and switch off the flame and serve hot.

Tomato Rice

Tomato Rice

Raw rice - 1 cup ( cook with 1 tbsp oil)

Onion - 1 medium

Tomato - 4 medium ( grind and make puree)

Curry leaves - few

Ginger garlic paste - 1 tsp

Coriander leaves - 1/4 chopped

Green chili - 2 whole

red chili powder - 3/4 tsp

Turmeric - 1/4 tsp

salt - as per needed

Cumin seeds - 1/2 tsp

Urad dal - 3/4 tsp

Oil - 4 tbsp

Roasted peanuts or roasted cashews ( optional for garnish)

Method :

1.  Heat oil in a pan, add cumin seeds, urad dal, curry leaves and onion and try till onions are light pink.

2. Now add ginger garlic paste and fry for a min.

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

4. Now add coriander leaves and green chilis and mix well.

5. Now add tomato puree and mix well and cook on low to medium flames for 15 mins

6. After 15 mins, add cooked rice and mix well and cook on low flame for 5 mins.

7. Garnish with coriander leaves and roasted peanuts or cashews

cooking oil as required cumin seeds 1 tspn peanut as per your requirement Red chilli powder 1 tablespoon salt 1 tspn turmeric powder ½ a tspn ginger garlic paste 2 tspn curry leaves coriander leaves green chilli 2-3 mash dal 2 tablespoon

Tomato pappy Charu in Instant pot

 Tomato dal

Set 1

Toor dal - 1 cup

Water - 3 cups

Tomato -2 

Green chilies - 3

Raw Mango - 1 chopped ( optional)

Tamarind paste - 1 tsp

Oil - 1 tbsp

Set 2 

Water - 2 cups

Red chili powder - 1/2 tsp

Sambar powder - 3/4 tsp

Salt - as per taste

Ghee - 1/2 tsp

Set 3

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Garlic - 4 small pods

Dry red chili - 2 break into pieces

Curry leaves - few

Hing - 2 pinches

Method:

1.In Instant Pot, add set 1 ingredients and pressure cook for 30 mins

2. Once done, let it naturally release its pressure.

3. Now cancel pressure mode and press sauté mode 

4. Now add set 2 ingredients and make it boil nicely

5. Now in separate pan heat oil from set 2 and add mustard, cumin, urad, garlic, red chili, curry leaves and fry till garlic turns light brown.

6. Now switch off the flame and add hing and add this seasoning to set dal.

7. Serve with rice.

Hyderabadi Chole masala in pressure cooker

 

Chole masala in pressure cooker

 Ingredients:

Chickpeas(chole/kabuli chana)- 1 cup (soaked over night )

Potatoes - 2 cut into cubes. Chopped onion- 2 medium Chopped tomato-2 medium ( grind and make puree) Ginger garlic paste - 1 tsp

Turmeric powder-1/2 tsp Red chilli powder-1 to 1 tsp Cumin powder-1/2 tsp Coriander powder-1/2 tsp Garam masala powder-1/2 tsp

Salt to taste or 1.5 tsp

lemon juice - 2 tbsp Chole masala(any brand) -1/2 tsp ( optional)

Aam Chur powder - 1/2 tsp

Pani puri masala - 1/2 tsp Cooking oil- 5 tbsp Coriander leaves-1/3 cup

Green chili - 2

Water - 2 cups

Method:

1. Heat oil in pressure cooker

2. Now add onion and fry till onions are light brown

4. Now add turmeric, ginger garlic paste and mix well

5. Now add red chili powder, salt and mix well

5. Now add tomato puree and mix well and close the lid and cook for 2 mins

6. Now add soaked chana, Aloo and mix well for a min

8. Now add water and close the lid and give pressure for 4 whistles. Once down

remove lid .

7. Now add coriander powder, cumin powder, chole masala, fenugreek leaves powder, aam char powder, panipuri masala and mix well and cook for 2-3 mins with closed lid

8. Now add green chilies, cilantro leaves and cook for 5 mins on slow flames and switch off

cook soaked chana in instant pot

 Cook soaked white chana in instant pot - 15 mins pressure cook and let it release naturally.

 Cook soaked Black chana in instant pot - 10 mins pressure cook and let it release naturally.

Alferdo Pasta with spinach

 

Penne Pasta - 2 1/4 cup

Butter - 1- 2 tbsp

Spinach - 1/4 to 1/2 cup

Pepper powder - 1/4 txp

Paprika - 1/4 tsp

Garlic powder - 1/4 tsp

Salt - 1/2 tsp while boiling pasta and 1/8 tsp while cooking pasta.

Alfredo pasta sauce -3/4 cup

Method:

1. Bring water to a rolling boil.

2. Now add pasta, salt and cook for 13 mins ( don't close the lid)

3. Once pasta is cooked, keep aside.

4. Switch on the gas to medium heat, take a pan and add butter, add spinach cook for 2 mins, now add boiled pasta, pepper, salt, paprika, garlic powder and mix well.

5. Now add pasta sauce and mix well and serve hot.

Mushroom pulao

Mushroom pulao

Soon masoori rice - 1.5 cup (soak for 30 mins)

Onion - 1 small chopped

Ginger garlic paste - 1 tsp

Shahi jeera or Cumin seeds - 3/4 tsp

Green chili -6 slit them in half (optional)

Mushroom - 10 whole chop into cubes

Tomato - 1 extra small chopped

mint - few leaves

Cliantro - 3 tbsp chopped 

Salt - to taste

Garam Masala - 1 tsp

Butter - 2 tbsp

Oil - 2 tsp

Coconut milk - you can use instead of water ( always mix with water)

Water ( rice to water ratio - double plus 1 - 4 cups water)

Dry masala - 

Pata - 1 inch, 

Lavanga - 3, 

bayleaf - 1 tear it,

Black cardamom - 1,

Green cardamom - 2

Shahi jeera - 1/2 tsp

Method:

1. Heat butter, oil in a instant pot pan or a normal pan.

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

3. Now add onions, green chili, mint and fry till they are light golden brown.

4. Now add ginger garlic paste and fry for a min.

5. Now add mushroom, tomato, turmeric and fry for 5 mins.

6. Now add soaked rice, salt, garam Masala and mix well. 

7. Now add coconut milk or water and mix well.

8. Transfer to instant pot and close the lid.

9. Now lock the instant pot lid in place and seal the vent. Select Manual or High pressure for 8 mins.

10. When the cooking time ends, let it sit for 10 mins and turn off the manual/pressure cooker mode.

Aloo peas Pulav

Basmati rice - 1 cup (soak for 2 hrs)

Onion - 1 small chopped

Ginger garlic paste - 1 tsp

Shahi jeera or Cumin seeds - 3/4 tsp

Green chili -2 slit them in half (optional)

Peas - 1/2 cup

Potatoes - 4 small, chop into half

Sugar - 1/2 tsp

Salt - to taste

Garam Masala - 1/2 tsp

Ghee - 2 tbsp

Oil - 2 tsp

Water ( 1:2)

Dry masala - 

Pata - 1 inch, 

Lavanga - 3, 

bayleaf - 1 tear it,

Black cardamom - 1,

Green cardamom - 2

Method:

1. Heat ghee, oil in a rice cooker pan or a normal pan.

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

3. Now add onions, green chiliand fry till they are light golden brown.

4. Now add ginger garlic paste and fry for a min.

5. Now add aloo and fry for 5 mins, until edges are light brown.

6. Now add soaked rice and mix well. 

7. Now add peas, sugar and mix well for a min.

8. Now add salt and water and garam masala and mix well.

9. Transfer entire thing into electric rice cooker dish and cook until its cooked well.

In instant pot.

1. from points 1-7 cook everything in instant pot and close the lid.

2. Now lock the instant pot lid in place and seal the vent. Select Manual or High pressure for 6 mins.

3. When the cooking time ends, let it sit for 10 mins and turn off the manual/pressure cooker mode.

Pani puri water

 water - 3 cups

Everest  masala - 4 tsp

aam Chur - 1/2 tsp

chat masala - 1/2 tsp

red chili powder - 1/2 tsp

salt

lemon - 1/2

Soft idli recipe with idli rava

Ingredients:

Urad dal - 1 cup (wash and soak over night)

Idli rava - 2 cup (wash and soak 2-4 hrs)

Poha - 1 cup (soak 1 hr)

Method:

1. In a mixie, take urad dal with enough water to grind into paste and take out in a big bowl.

2. Now from soaked idli rava,  squeeze out water and add to urad dal batter and mix well.

3. Now add little by little urad and idli raava mix with soaked poha in mixie and grind to a smooth paste in mixie.

4. Take out in a big bowl and store in a dark place for 8-10hr to ferment.

5. once fermented, make soft idli

Grilled Mushroom Sandwich

 

Ingredients

• Bread - 4 slices
• Button mushrooms - 2 cups chopped
• Green Chillies -  1 finely chopped (optional)
• Garlic - 8 chopped
• Salt and Pepper , to taste
• SpinachLeaves - 10 finely chopped
• Butter - as required
• Oil , for cooking
• Mozzarella cheese

Method for mushroom mixture:

Heat oil in a pan, 

Now add garlic and fry for 2 mins

Now add mushroom, spinach and fry till water is evaporated. 

Now add green chili, pepper and salt and saute well and cook for 2 mins

Grilling the sandwich

1.Now take bread and spread the butter nicely. 

2.Add about 2 tablespoons of the mushroom mixture on one slice 

3.Add 2 tablespoon mozzarella cheese on top of mushroom and cover with the other slice

4.Now grill the Mushroom Sandwiches using a Panini Press or Sandwich Maker and serve warm.

5.You can alternatively use a Tawa and toast the sandwich. Place the untoasted sandwich on the Tawa on a low-medium flame and place heavy plate on top of the sandwich so that the mushroom filling stays inside. Remove the plate flip to the other side to get an evenly toasted sandwich. 

simple Rasam -2

 

Simple Tomato Rasam

Set 1

Tomato - 2 M round ones ( MW for 8 mins with 1 cup of water)

Tamarind - cherry size

Onion - 1 small

Coriander leaves - 1/4 cup

Curry leaves - 5

Tadka:

Oil - 3 tbsp

mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

urad dal - 1/2 tsp

methi seeds -3

Garlic - 4 crushed

Dry red chili - 1

hing

Set 2

Red chili powder - 3/4 tsp

Turmeric - 1/4 tsp

Salt 

Rasam poder / sambar powder - 3/4 tsp

method :

squeeze set 1 ingredients I=nicely

Now heat oil in a pan, add tadka ingredients and fry well

Now add boiled and mashed tomato pulp with 2 cups of water and cook for 2 mins

Now add red chili powder, turmeric, salt and rasam powder

and let it boil for 10 mins

Shrimp Curry / Prawn curry

 

Shrimp Curry / Prawn curry

 

Ingredients:

Shrimp - 2lbs ( Add turmeric to shrimp and cook for 2 mins in little oil )

Ginger and Garlic paste - 2tsp each

Onions - 1 large chopped fine

Green chilies - 3-4no. (cut lengthwise)

Turmeric powder - 1/2 tsp

Tomato - 1 chopped

Chilli Powder - 1 tsp

Salt to taste

cumin seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Garam Masala - 3/4 tsp

Water - 1/2 cup

Coriander leaves for garnishing

curry leaves - 10 leaves

Mint - 4 leaves

Oil- 5-6 bspns

water - 1/2 cup

Proceed:

a) Heat oil in a pan add shrimp and fry for 1 or 2 mins only ( they just need to turn pink, if you have any water in the pan from shrimp, keep it aside, u can use that in curry)

1. Heat oil in the same pan, add mustard seeds, cumin seeds, onions, curry leaves, mint and chillies, and fry until light pink.
2. Add ginger-garlic paste and mix well.
3. Now add turmeric, red chili powder, salt, and mix well.
4. Now add tomato and mix well and cook with lid closed.
5. Now add shrimp with shrimp  water which was left while frying shrimp
6. Now add Garam Masala and mix well n cook for 5 mins
7. Now add extra water and close the lid and cook till 15 mins on low flame.
8. Garnish with coriander leaves

* Home made Masala powder - 3tspns coriander seeds, 1tsp poppyseeds (white), 1inch cinnnamon stick, 5cloves, 4cardamom. grind these in coffee grinder in to fine powder, remaining store in tight jar.

boiled potato fry

Boiled potatoes - 4

onion - 1 small chopped long

Green chilies -2

giner garlic paste - 1 tsp

mint - 4 leaves

curry leaves - few chopped

chana dal - 1 tsp

Urad Dal - 1 tsp

Mustard seeds - 1/2 tsp

cumin seeds -1/2 tsp

red chili powder - 1 tsp

turmeric - 1/2 tsp

salt

method:

heat oil in pan, add Chana Dal, Urad Dal, mustard n cumin seeds fry till light brown

now add onion, green chili, curry leaves, mint n fry till onions r light brown

now add ginger garlic paste n fry for a min

now add rcp, turmeric, salt n mix well for a min

now add chopped boiled potatoes n fry for 2 mins

now put the flame low n cook potatoes for 20 mins

sprinkle coriander leaves n serve hot

Instant pot dal

 Toor dal - 3/4 cup

Water - 3 times 3/4 cup

Tomato

and boil in instant pot for 30 mins on manual, once done, remove the lid and add salt and mix it well.

Now give tadka and add tadka to instant pot and mix well with dal.

Now, add 1/2 to 1 cup water and  click saute mode and cook for 15 mins 

Chole masala in pressure cooker

 Ingredients:

Chickpeas(chole/kabuli chana)- 1 cup (Soak it in normal water for 7-8 hours or overnight) Chopped onion- 2 medium Chopped tomato-2 medium ( grind and make puree) Ginger garlic paste - 1 tsp Whole garam masala (Bay leaves, black cardamom, green cardamom, cinnamon, mace(javitri) Cumin seeds-1/2 tsp

Turmeric powder-1/2 tsp Red chilli powder-1 to 1 tsp Cumin powder-1/2 tsp Coriander powder-1/2 tsp Garam masala powder-1/2 tsp (optional) Salt to taste or 1.5 tsp Chole masala(any brand) -1 tsp Cooking oil-5 tbsp Coriander leaves-1/3 cup

Water - 1.5 cups to 2 cups

Method:

1. Heat oil in pressure cooker

2. Add cumin seeds, whole Garam Masala and fry for a min

3. Now add onion and fry till onions are light brown

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

5. Now add tomato puree and mix well and close the lid and cook for 2 mins

6. Now add soaked chana and mix well for a min

7. Now add chole masala, salt and mix well and cook for 2-3 mins with closed lid

8. Now add water and close the lid and give 4-5 whistles and switch off

9. Once pressure is gone, garnish with coriander leaves.