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 chana in instant pot - 15 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.