Egg bajji

 Egg bajji

Eggs - 7 ( boiled and cut in half)

Set 1 ingredients:
Besan - 250 g (1 cup)
Salt - 3/4  tsp may be 2 pinches less
Ajwain - 3/4 tsp
Soda - 2 pinch
Turmeric - 1/2 tsp
Rcp - 3/4 tsp
Gg paste - 3/4 tsp
Water - 3/4 cup

Method :
1. mix all ingredients in set 1 
2. dip boiled egg in besam mixture and coat egg nicely.
3. deep fry in medium flame.

Mutton egg tomato curry

 

Mutton egg tomato 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:
Eggs - 7 boiled 
Onion - 1 chopped long
Tomato - 3 Medium chopped fine
Green chilies - 2
Curry leaves - few
Dry red chili - 1 M  brokedn 
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 - 1/2 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 for 2-3 mins

4. Now move onions to the side and add eggs and fry till onions are light brown color

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 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

Hyderabadi Bagara rice in rice cooker

Basmati rice - 4 cups 

Onion - 2 large ( sliced long)

Green chilies - 8 whole

Ginger garlic paste - 2 tbsp

Ghee - 4 tbsp

Oil - 4 tbsp

Salt - to taste

Mint leaves - 3/4 cup

Coriander leaves - 3/4 cup

Dry Garam Masala 

Bay leaf - 2

Cinnamon - 2 inch broken

Cloves - 6

Green cardamom - 8

Black cardamom - 3 or 4

Peppercorn - 1 tsp (optional)

Shahi jeera - 2 tsp

Preparation:

Soak rice for 1- 2 hrs  ( water ratio 1 cup rice = 1.4 so I added 5.75 cups of water)

Method:

1. Heat oil in a pan

2. Now add dry masala’s and fry for a min

3. Now add onion, green chilies and fry till they are golden dark brown

4. Now add Ginger garlic paste and mix and cook for a min

5. Now add mint and coriander leaves and fry for a min or 2.

6. Now take the rice cooker and add rice and prepared onion masala, salt, ghee and water.

7. Now mix well and switch on the rice cooker on rice mode.

8. Once done serve with any gravy masala curry.

Spinach paneer garlic stir fry

 Spinach paneer garlic stir fry

Palak / Spinach - 4 cups

Garlic - 10 cloves whole or lightly crushed

Paneer - 15 small cubes

Onion - 1 medium chopped

Green chili - 3 chopped

Dry red chili - 2 broken

Chana dal - 1 tbsp

Urad dal - 1 tbsp

Cumin seeds - 3/4 tsp

Mustard seeds - 3/4 tsp

Turmeric - 1/2 tsp

Salt - 3/4 tsp

Oil - 2 tbsp

Method :

1. Heat oil in a pan, add chana dal, urad dal, cumin, mustard seeds, and fry till dal turn light brown.
2. Now add onion, green chili, dry red chili, and fry till the onion turns translucent.
3. Now add Palak/spinach and fry for 4 mins
4. Now add turmeric, salt and mix well
5. Now add garlic, paneer, water and mix well
6. Cover and cook for 15 mins on low flame.
7. Serve with hot rice.

Tomato Ginger rasam

 

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Tomato - 2 medium chopped 
Ginger - 1 inch grated
Turmeric - 1/4 tsp
Green chili - 2 chopped fine
Curry leaves - 10 leaves chopped 
Coriander leaves - 1/4 cup chopped
Tamarind paste - 1/4 tsp

Salt - 1 tsp

Water - 3 cups

Method:

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

2. Now add tomato, ginger, green chili and cook well until tomatoes are mashed well

3. Now add curry leaves, coriander leaves, turmeric and mix well.

4. Now add water, tamarind paste, salt and mix well and let it boil for 10 mins

5. Serve with hot rice.

Aloo Poha

 Batata Poha / Aloo poha

Poha (Flatend rice) - 4 cup ( for 4 people)
Onion - 2  medium chopped ( onion should always be an equal amount of poha)
Green chilies - 6 chopped 
Curry leaves - 10 chopped 
Ginger garlic paste - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Peanuts - handful 

Potato / Aloo -  2 cup small cube size

Turmeric - 1/2 tsp

Lemon juice - 1/4 cup
Oil - 6 tbsp ( oil should little more or else poha will come out very dry)
Salt - to taste

Coriander leaves - 1/4 cup chopped

Preparation:
Take poha and wash under running water in a strainer and keep aside for 10 mins.

Method :
1. Heat oil in a pan, add mustard seeds, cumin, seeds, and fry for 1-2 mins

2. Now add green chili, curry leaves, peanuts and fry for a min

3. Now add potato, salt and fry till they are 50% cooked

4. Now add onion and fry nicely till potatoes are fully cooked

5. Now add turmeric and mix well
6. Now add Poha, coriander leaves, lemon juice and mix well with light hand and keep the lid and cook on slow flame for 5 mins.

7. Now sprinkle handful of water and switch off the flame and close the lid and leave it for 10 mins.

8. Serve hot with tea, Yum