Hyderabadi Bagara rice

 

Rice-2 cups - basmati (soak for 30)

Oil - 3 tbsp

Ghee - 1tbsp

Cashews - 1 tbsp

Onion - 1/2 sliced long

Tomato - 1 small - sliced long

Green chili - 6

Curry leaves - 2 stems

Ginger garlic paste - 1 tsp

Mint - 2 tbsp

Cilantro - 2 tbsp

Dry masala

Shahi jeera - 1 tsp

Cinnamom - 2 inch

star anise - 1

Anasa mogga - 1

flower

Clove - 4

Cardamom - 4

bay leaf - 1

Wet Masala - Grind to powder and then add water n grind into paste

Cinnamon - 2 inch
Cloves - 6
Cardamom -4
Star anise - 1
Biryani akku - small
1.5 tbsp - coriander seeds
Cumin seeds - 1tsp
Melon seeds - 1/2 tbsp
Casgew - 1 tbsp
Coconut - 2-3 inch
Poppy seeds - 1 tsp

Method:

1.Heat oil and ghee in a pan.

2. Add dry masala's and fry for a min

3. Now add cashews and fry for a min

4. Now add onion, green chili, curry leaves and fry till golden shade

5. Now add ginger garlic n fry for min.

6. Now add mint, cilantro n fry well

7. Now add tomato and fry till oil separates.

8. now add water and let it boil

9. Add salt n ghee and add soaked rice.

10. Transfer everything to rice cooker and cook.

Chikudu kaya fry

 
Chikudu kaya - 2 cups - clean n cut into 1.5 inch size

Valvor lilva lima beans( swad) - 2 cups

Oil - 2 tbsp
Onion - 1/4 chopped
Green chili - 2 chopped
Ginger garlic paste
Red chili powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Coriander powder - 1/2 tsp
Cumin podwer - 1/4 tsp
Coconut powder - 2 tbsp

Seasoning items
Urad dal,
Chana dal
Mustard seeds
Cumin seeds

Preparation:

Steam chikudu kaya with 1/2 cup of water for 3 mins in Instant pot in steam mode with vent closed.

Method:
1. Heat oil in a pan, add seasoning items and fry for a min.
2. Now add onions, green chili and cook till they are light brown color.
3. Now add steamed chikudu kaya and fry till water is evaporated with closed lid.
4. Now add ginger garlic paste and cook for a min
5. Now add red chili powder, tuermic powder and salt and mix well.
6. Now add coriander powder, cumin powder and mix well for a min or 2.
7. Now add coconut powder and mix well and cook on low flame for 2 mins.
8. switch off and eat with cooked rice.

Crispy Potato fry

 

List 1:

Potato - 8 big one (chopped into small slices)
Oil - 1/4 cup

List 2:

Oil - 2 tsp.
Mustard seeds - 1/2 tbsp.
Cumin seeds - 1/2 tbsp.

Black gram - 1/2 tbsp

Chana dal - 1/2 tsp

Dry red chili - 2 broken into half's

Garlic - 10 pods lightly crushed

Curry leaves - few

List 3:

Onion - 1/2 small chopped fine.

Ginger garlic paste - 1/2 tsp

List 4:

Red chili powder - 3/4 tsp
Turmeric - 1/2 tsp
Salt - to taste

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Aam chur powder - 1/4 tsp

Method:

1. From List 1, Heat oil in a pan, add potatoes and shallow fly till they are 3/4 cooked and turn slightly brown.

2. Now strain potatoes and keep them aside.

3. Now in the same pan, drain oil except 2 tsp

4. Once oil is hot, add ingredients under list 2 and fry for a min or two.

5. Now add onion and fry for 3-4 mins and add garlic and cook for a min.
6. now add fried potato, List 3 ingredients and mix well.

7. Now make the flame high and fry nicely for few more mins until potato turns crispy.

Dosakaya Pappu in Instant pot

Set 1

Toor Dhal – 3/4 cup  - washed and soaked for 2 hrs

Green chili -  5 & 6 cut into 

Dosakaya  - 1 large cut into big chunks ( add 1 tbsp seeds with this not more than that)

Turmeric - 1/2 tsp

Salt - 1/2 tsp

Oil - 1 tsp

WWater 3 cups

Set 2 -

Oil – 3 tbsp

Garlic – 4 cloves

Urad dal - 1 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Dry Red Chillies – 1 No

Curry leaves – 2 sprigs 

Onion - 1/2 m chopped long (optional)

Hing - 1/4 tsp

Tamarind paste - 1/4 tsp (optional)

Method :

1. Add set 1 ingredients in Instant pot and cook for 20 mins pressure with vent closed ( or give pressure for 3 whistles in pressure cooker)

2. Once pressure is cool down, cancel and keep it sauce mode on  Instant pot.

3. Now add tamarind paste and mash the dal nicely

4. From 2nd set ingredients, heat oil in a pan,

5. Add Urad Dal, mustard seeds, cumin seeds and fry till dal change color to light brown.

6. Now add garlic, dry red chili, onion, curry leaves and fry till onions are light golden brown.

7. Now add hing and add this mixture to dal in instant pot.

8. let dal boil for 5 mins and add ghee and serve with hot rice.

9. switch off and serve with hot rice

Coconut rice in rice cooker

 

Ingredients 
Soon masoori Rice: 4 cups - wash n keep aside ( for 4 cups rice you need 10 cups of liquid)
Coconut milk can - 2 can ( measure this can to see how many cups you have and rest you can use water)

Oil - 3 tbsp

Ghee - 2-3 tbsp
Ginger garlic paste - 1 tsp
green chili - 3
Mint - 1/4  cup
Coriander leaves - 1/2 cup (optional)
Onion - 1 L sliced long

Salt - 1 tsp or to taste ( water should taste a little salty for pulao)
Water + coconut milk  = 10 cups

dry garam masala :  
bay leaf - 2
Cinnamon - 4 pieces ( 1 inch)

Shahi jeera - 2 tsp

Green cardamom - 6

Black cardamom - 3

Cloves - 8

Instant Pot Method :
1. Wash rice in rice cooker bowl and keep aside
2. Heat oil and ghee in a pan and add ingredients under dry garam masala, and fry for 2 mins.
3. Now add Onion and green chili and fry till the onion is light brown color.
4. Now add ginger garlic paste, fry for a min.
5. Now add mint and coriander leaves and fry for a min
6. Now transfer this mixture to rice cooker with rice

7. Now add salt, coconut milk, water and mix well
9. Now turn on rice cooker and cook until its done.

10. Now open the lid and transfer the rice to the serving dish and enjoy.

Stovetop Method:

1. Heat ghee in a big vessel and add ingredients under dry garam masala, and fry for 2 mins.
2. Now add Onion and green chili and fry till the onion is light brown color.
3. Now add ginger garlic paste, fry for a min.
4. Now add mint and coriander leaves and fry for a min
5. Now add tomato and cook for 2-3 mins.

6. Now add rice n roast for 1 min.

7. Now add salt, coconut milk, water, mix well and make sure salt is on a little higher side.

8. Now close the lid and make the flame to medium and cook for 5 mins and 

9. Now after 5 mins make the flame too low and cook the pulao with the lid on for 6-8 mins or till water is evaporated.

10. Switch off the flame and let the pulao sit for more than 10 mins before serving.

11. Now open the lid and transfer the rice to the serving dish and enjoy.

for 4 cups

Basmati Rice: 4cups - soak for 15-20 mins
Coconut milk can - 2 can ( add 1 cup of water n mix, measure this can to see how many cups you have and rest you can use water)

Ghee - 2-3 tbsp
Ginger garlic paste - 1 tsp
green chili - 5
Mint - 1/2 cup
Coriander leaves - 1/2 cup
Onion - 1 small sliced long

Tomato - 1 small sliced long

Salt - 1 tsp or to taste ( water should taste a little salty for pulao)
water: 1 cup basmati rice  = 1.25 cups of water
(For this recipe it should be 3 cups so mix coconut milk and water to make it 3 cups)

Masala Egg curry

Egg curry

Set 1 - Hard Boil and cut them into half and keep a side.
Eggs - 18 

Set 2 - Grind to a nice soft paste

Coconut powder - 1 cup
Cashews- 10 
Cilantro - 1 cup chopped or 1/2 bunch 

Set 3

Oil - 4-5 tbsp

Onion - 1 small - cut into the long slices

Curry leaves - 1/4 cup

Green chili - 5-6

Tomato - 2 chopped

Ginger garlic paste - 2 tbsp

Red chili powder - 2 tsp

Turmeric - 1/4 tsp

Salt - to taste

Water - 1 cup

Method:

1. Heat oil in a pan, add onion, green chilis and curry leaves n fry till onions are light brown

2. Now ginger garlic paste n fry for a min

3. Now add tomato and cook till they are soft.

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

5. Now add coconut paste cook for few mins till you see oil on sides.

6. Now add water and cook with lid closed for 5 mins on low to medium flame

7. Now add boiled eggs and mix well n cook with closed lid on low flame for 10 mins.

8. Serve hot with roti n rice.

Stuffed ridge guard curry / Gutti Beerakaya

Stuffed ridge guard curry/ Gutti Beerakaya

Set 1
Ridge guard - 10 - Cut each ridge guard into big cylindrical bite sizes and slit halfway through

Set 2 - Grind to a nice soft powder, do not add water. Once grinded well, take in a plate and add 2 tsp of oil on top and mix well.

Coconut powder - 1 cup
Peanuts - 1/2 cup roasted
Sesame seeds - 2-3 tsps roasted

Coriander powder - 1 tsp (optional)
Red chili powder - 8 tsps ( The one we added is not that spicy) Please add to your taste
Ginger garlic paste - 2 tbsp
Turmeric - 3/4 tsp
Cilantro - 1 cup chopped or 1/2 bunch 

Salt - to taste

Set 3

Oil - 4-5 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Onion - 1 small - cut into the long slices

Curry leaves - 1/4 cup

warm water - 1 big cup

Method:

1. Stuff Ridge guard with set 2 masala and keep a side.

2. From set 3, Heat oil in a pan, add mustard n cumin seeds, let them splutter.

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

4. Now add Stuffed ridge guard and 2 -3 tsp of extra masala on top and cook on low flame with half lid closed for 15-20 mins.

5. Keep rotating suited ridge guard in between. 

6. Add little water on all side and cover n cook again for 5 mins.

7. Serve hot with roti n rice.

Dosakaya shrimp curry

 

Set 1:

Oil - 4 tbsp
Dosakaya - 2 cups  cut into small bite pieces 
Shrimp - 30 pieces medium size
Onion - 1 medium - chopped fine
Tomato - 1 medium chopped
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Salt - to taste

Water - 1 cup

Method:
1. Heat oil in a small pan add oil and shrimp and let them turn pink in color and switch off.
2. Heat oil in a pan, add onion, curry leaves and fry till onions are soft
3. Now add ginger garlic paste and mix well
4. Now add tomato and cook till they are soft with lid closed.
5. Now add dosakaya pieces, cook them or 5 mins.
6. Now add red chili powder, turmeric powder, coriander and cumin powder, salt and mix well.
7. Now add water and close the lid and cook for 10 mins on medium flame.

8. Now switch off the flame and serve hot with rice.

Chole rice for lunch box

 Set 1

Rice - 1 cup cooked

Tomato - 1 medium purred 

Boiled chana - 1/2 cup

Set 2 
Onion - 1 small chopped
Green chili - 1
Ginger garlic paste - 1 tsp
red chili powder - 1/4 tsp

Coriander powder - 1/4 tsp

Chole masala - 1/4 tsp

Turmeric - 1/8 tsp

Salt - to taste

Oil - 2-3 tbsp
Lemon juice - 1 tbsp 

Method:
1. Heat oil in a pan,
2. Now add onion and fry till onions are light brown.
3. Now add ginger garlic paste and cook for a min 

4. Now add tomato paste and cook till for 5 mins with lid closed
4. Now add turmeric, red chili powder, coriander powder, chole masala and  salt and cook till oil is oozing out.
5. Now add boiled chana and cook  for 2-3 mins with lid closed
6. Now add cooked rice and mix well and cook for more 2 mins on low flame 
7. Add lemon juice and mix well and switch off the flame and serve hot.

Palak paneer rice

 

Set 1
Rice - 1 cup cooked

Set 2 - grind to a paste with little water
Spinach - 1.5 cups chopped
Green chili - 4 
Garlic - 5
Ginger - 1 inch
Cardamom - 2
Cloves - 4
Cinnamon - 1 inch

Set 3
Oil - 2-3 tbsp
butter - 1 tsp
Onion - 1 small chopped fine
Spinach - 1/2 cup chopped
Paneer - 10 pieces
Salt
Lemon juice - 1 tbsp 
Method:
1. Heat oil in a pan,
2. Now add onion and fry till onions are light brown.
3. Now add spinach paste and cook till for 5 mins with lid closed
4. Now add butter, turmeric, salt and mix well and cook till oil is oozing out.
5. Now add panner pieces and chopped spinach and cook till for 5 mins with lid closed
6. Now add cooked rice and mix well and cook for more 2 mins on low flame 
7. Add lemon juice and mix well and switch off the flame and serve hot.

Perfect semiya payasam

 
Semiya piyasam:

Sagu biyam - 1/4 cup ( wash nicely)

Ghee - 2 tbsp

Cashews - 2 tbsp

Raisin - 1 tbsp

Semiya - 3/4 cup

Water - 1 cup

Milk - 3 cups (boiled and keep aside until room temp)

Sugar - 3/4 cup

Cardamom powder - 1/2 tsp

Salt - a pinch

Milk - 3/4 cup (boiled and keep aside until room temp)

Method:

1. Soak Saggu biram for 15 mins

2. Now heat ghee in a pan and add cashews and fry till light golden brown. Now add raisin to in cashews and fry for a min and keep aside.

3. Now add semiya in same pan with leftover ghee and roast vermicelli nicely n keep a side.

4. Now in same pan add water, soaked sagubiyam and cook for 2 mins on medium flame.

5. If you see sagubiyam floating on top that means its cooked nicely

6. Now add 3 cups of milk and let it boil.

7. Now add vermicelli and cook until it's just breakable, do not overcook.

8. Now add 3/4 cup sugar, let it cook for 2-3 mins

9. Now add cardamom powder.

10. Now add cashews and raisins n mix well

11. Add salt n mix well n switch off the flame and keep aside.

12. After you keep aside add 3/4 cup boiled and room temp milk to payasam 

Perfect Tamarind rice

 

Set 1 - cook in rice cooker

Rice - 3 cups 
water - 5 cups 
salt - 1tbsp
Oil - 1 tbsp

Set 2 - Boil below list for 10 mins until its think and oil is ozzing out

tamarind paste - 1 or 2 cups

turmeric - 1 tsp

Green chilies - 15 ( I reduced as we eat less spicy)

Curry leaves - 1 cup

Once cooked - 

add 1.5 to 2 tbsp salt.

Jageery - 1 tbsp

cook for 2 mins and done.

Set 3:

Peanut oil - 1 tbsp

Set 4:

Oil - 1/3 cup 

Peanuts - 1/2 cup

Chana dal - 1/4 cup

Urad dal - 2 tbsp

Mustard seeds - 1tbsp

Ginger - 2 tbsp Grated

Dry red cili - 8-10 ( I reduced as we eat less spicy)

Cashews - 1/4 cup

Curry leaves - 1/4 cup

Hing - 1/2 tsp to 1 tsp

Method:

1.Cook set 1

2.Cooke set 2

3.Add salt and jaggery and mix well for 2 mins

4.Now take rice, add peanut oil, mix well.

5.Now add tamarind pulp mixture and mix well.

6. Now from set 4, heat oil, add peanuts, chana dal, urad dal, mustard seeds, ginger, fry well

7. Now add dry red chili, cashews, fry till cashews are light brown.

8. Now add curry leaves, hing and mix well for a min and switch off the flame.

9. Now mix above mixture to rice and serve.

MIL style Potato fry

 

Potato - 6 -8 big one ( chopped into small size bites)


List 1:

Oil - 6 tbsp.
Black gram - 1/2 tbsp.
Mustard seeds - 1/2 tbsp.
Cumin seeds - 1/2 tbsp.

Dry red chili - 2 broken into half's

Garlic - 10 pods lightly crushed


List 2 :

Red chili powder - 3/4 tsp
Turmeric - 1/2 tsp
Salt - to taste

Coriander powder - 1/2 tsp

Method :
1. Heat oil in a pan, add ingredients under list1 and fry for a min or two.
2. Now add potato's and keep frying it they are half cooked.

3. Now add garlic and cook on a medium flame for 10 mins and keep stirring them in between.
4. Check with ur spatula if potatoes are cooked well and little brown coated at one side of potato.
5. Now add list 2 ingredients and mix well and cook for 1 min

6. Now make the flame high and fry nicely for few more mins.

Lemon rice with soaked ginger and green chili

 

Set 1 -  mix them and keep it in a fridge for 1- 2 hrs

Lemon juice - 3 2 tbsp

Ginger - 1 inch finely chopped

Green chili - 2 finely chpped

salt - 1/4 tsp

Set 2 - cook n keep aside

Rice - 1.5 cup

Salt 2 tsp

Water - 4 cups

Set 3

Oil - 2-3 tbsp

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

Green chilli - 4 - slit 

Curry leaves - 1 spring 

Turmeric - 1/2 tsp ( optional)
Cashews or peanuts - 10
Salt - as per taste
Lemon juice - 1 medium size lemon juice
Coriander leaves - 3-4 tbsp chopped

Preparation:

1. Male set 1 ready

2. Make set 2 ready

Method:

1. From set 3, Heat oil in a pan.

2. Add chana dal, Urad dal, mustard, cumins, peanuts and let fry till dals are light brown
3. Add green chili, and curry leaves fry for 2 min.
4. Now add turmeric, salt, set 1 mixture and lemon juice and cook for 1 min on slow flame
5. Add cooked rice and mix well and switch off the flame.
6. Garnish with Coriander leaves.

Ginger chai / Ginger tea

 

Tea for 4 people

Water - 3 cups

Cardamom - 7

Ginger - 1 inch

Tea powder - 2 tsp

Sugar - 3 tsp

Milk - 3 cups

Method

1. take a bowl and water, Crush cardamom and ginger, tea and sugar.

2. Once it comes to a boil, put the flame to low and boil it for more 5 mins.

3. Now add milk and bring it to a boil

4.  Once it comes to a boil, put the flame to low and boil it for more 5 mins.

5. Switch off the flame and serve hot.

Hyderabadi Mutton tomato curry like Amma

 

Mutton - 2 lbs

Onion - 2 chopped 

Tomato - 3 Medium chopped fine ( crush like chunks in blender)
Green chilies - 2
Curry leaves - few

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

Salt - to taste
Coriander powder - 1  tsp
Cumin powder - 1/2 tsp
Meat masala  - 3/4  tsp
Coriander leaves - 1/4 cup

Mint - 8-10 leaves

Aamchur powder - 1/2 tsp (optional - if you feel little less sourness)

Oil - 4 tbsp
Water - 1 cup 

Method :

1. In a pressure cooker, hear oil

2. Add onion, green chili, and curry leaves, and fry till onions turns nice light brown color

3. Add mutton and fry nicely till water is evaporated 

4. Now add ginger garlic paste and mix well and fry for 2 mins

5. Now add red chili powder, turmeric, salt and mix well and for 1 min

6. Now add coriander powder, cumin powder, meat masala and mix well for 2 min.

7. Now add mint, coriander leaves, and mix well for a minute.

8. Now add tomato and cook for 2-3 mins with the lid open

9. Now add water and check salt and close the lid and give 2 whistles on medium flame.

10. Once pressure is gone, mix once and add water if need and cook for 5 mins on low flame.

11. Serve with hot rice.

Tomato onion peanut chutney

 

Set 1 Ingredients

Onion - 3 medium

Tomato - 3 medium

Dry red chili - 10

Garlic - 6 to 7

Curry Leaves - 10 leaves

Oil - 1 tbsp

water - 1/4 cup

Set 2

Roasted Peanuts - 1 cup

Tamarind paste - 1/2 tsp

Salt 

Set 3

Oil - 1 tbsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Urad dal - 1/2 tsp

Garlic - 4 crushed 

Curry leaves - 5

Hing - 2 pinches

Ghee - 1/2 tsp

MethodL

1. Put all set 1 ingredients in Instant pot and pressure cook for 10 mins and open after pressure is gone.

2. Now combine set 1 and 2 ingredients in a blender and make it a smooth chutney paste.

3. Now with set 3 ingredients make Tadka and and add to chutney paste

Perfect Chole masala.

  

 Ingredients:

Set 1

Chickpeas (chole/kabuli chana)- 1 cup (soaked over night )
Water - 2 cups
Salt - 1 tsp ( add 1 tsp salt for each cup)
Turmeric - 1/4 tsp
Set 2:
Potatoes - 2 cut into cubes. ( 1 potato into 8 cubes)
Onion- 2 medium chopped
Tomato-2 medium chopped ( grind and make puree or chop into smashed like pieces)
Ginger garlic paste - 1 tsp
Turmeric powder-1/2 tsp
Red chilli powder-1 to 1 tsp
Salt - 1/2 tsp ( careful as we added salt is in chickpeas while cooking)
Cumin powder-1/4 tsp
Coriander powder-1/2 tsp
Chole masala powder-1 tsp
Salt to taste or 1/2 tsp
lemon juice - 1 tbsp
Cooking oil- 5 tbsp
Coriander leaves-1/4 cup
Green chili - 3
Water - 1 cup
Preparation
 Put set 1 ingredients in instant pot n pressure cook for 10 mins n once done,, let it manually release the pressure.

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
6. Now add tomato and mix well and close the lid and cook for 2 mins
7. Now add potatoes and mix well.
8. Now add water and cook for 10 mins until potatoes are cooked
9. Now add boiled chana and chana water and mix well for a min or two
10. Now add green chilies, cilantro leaves, lemon juice and mix well
11. Now add coriander powder, cumin powder, chole masala, fenugreek leaves powder, mix well and cook for 12 mins with closed lid on medium flame.

Tamato rasam with dry mango powder

 

Tomato - 2  M round ones

Tamarind - cherry size

Dry mango powder - 3/4 tsp

Oil - 3 tbsp

Cumin seeds - 1/2 tsp

Garlic - 4-5

curry leaves - 10

mustard seeds -

Urad dal -

Dry red chili - 2

hing

curry leaves

coriander leaves

Rasam powder - 1 tsp

Pepper seeds - 1/2  tbs - make a fine powder

Method:

1.Boil tomatoes in water for 10 mins. and cool them and remove skin grind them to paste.

2.Now heat oil in a pan, add, mustard seeds, cumn seeds, urad dal, dry red chili, hing, curry elaves, garlic and mix well

3.Now add boiled and mashed tomato pulp with water, tamarind paste, pepper powder, rasam powder, dry mango powder and cook for 5 mins.

VK Spinach and Methi fry

 

Spinach and Methi fry

Spinach - 3 cups chopped

Methi leaves - 1/2 cup chopped

Green chili - 3 chopped small

Onion - 1 M chopped

Red chili powder - 1/2 tsp ( optional) I did not add it.

Salt - as needed

Set 1

Oil - 3 tbsp

Mustard seeds - 1/2 tsp

Chana dal - 1 tsp

Urad dal - 1 tsp

Dry red chili - 1 break into pieces

Cumin seeds - 1/2 tsp

Garlic - 4 crushed

Curry leaves - few

hing - 2 pinches

Spices

Turmeric - 1/4 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Method:

1. Heat oil in a pan, Add set 1 ingredients and fry for a min.

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

3. Now add spices and mix well.

4. Now add Methi and fry for 2-3 mins, 

5. Now add Spinach and mix well and cook for 5 mins and mix well

6. Now close the lid covered and cook for 5 mins, mix well

7. Now cook for more 5 mins on low flame with lid covered.

8. Add red chili powder and salt and mix well and cook for few more mins and done.

Note, you can add Paneer pieces and boiled choley for extra taste.

VK Hyderabadi Mushroom fry

 Set 1

Mushroom - 2 lbs

Salt - 1/2 tsp

Turmeric - 1/2 tsp

water - 3/4 cup

Set 2

Onion - 1 m chopped fine
Green chili - 2 chopped fine
Turmeric - 1/4 tsp
Menthi powder - 1/4 tsp
Cumin poder - 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp

Aam Chur powder - 1/2 tsp ( optional)
Ginger garlic paste - 1 tsp
Salt - 1 tsp
Red chili powder - 1 tsp
Oil - 2-3 tsp

Coriander leaves - 1/4 cup

Method:
1. Take pressure cooker and add set 1 ingredients and mix well and give pressure for 1-2 whistles.
2. Switch off and Once pressure is released, cook till water is evaporated.

3. Heat another pan, heat oil, add onion green chili and fry till light brown.

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

5. Now add boiled mushroom and fry for a min

6. Now add ginger garlic paste and mix well

7. Now add garam masala and aam char powder and mix well for 1-2 mins

8. Close the lid and cook on low flame and cook for 5 mins.

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

10. Now add coriander leaves, and mix well and cook for 2 mins

11.Switch off the flame and serve

VK mutton keema fry

 
Set 1
Mutton keema - 2 lbs
Onion - 1 m chopped fine
Green chili - 2 chopped fine
Turmeric - 1/4 tsp
Menthi powder - 1/4 tsp
Cumin poder - 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala - 1 tsp
Ginger garlic paste - 2 tsp
Salt - 1 tsp
Red chili powder - 1 tsp
Water - 1/2 cup
Oil - 2-3 tsp

Set 2:

Oil - 2 -3 tsp

Methi - frozen 1 or 2 cubes or  fresh leaves - 1/2 cup 

Method:
1. Take pressure cooker and add set 1 ingredients and mix well and give pressure for 4-5 whistles.
2. Switch off and Once pressure is released, cook till water is evaporated.

3. Heat another pan, heat oil

4. Now on low flame, add cooked keema and fry well and oil should ooze out

5. Now add methi and fry till methi leaves are cooked well for 5 mins

6. switch off the flame and serve

VK Garam masala

 

Cloves - 25 gms

Cinnamon - 25 gms

Cardamom - 15 gms

Cumin seeds - 25 gms

Coriander seeds- 50 gms

grind to a powder

VK Tomato pappu

 
Set 1
Toor dal - 1 cup ( wash nicely)
Onion - 1 M chopped fine
Green chili - 2 slit long
Tomato - 4 medium round ones - chop cube size
Turmeric - 1/4 tsp
Menthe powder - 1/4 tsp
Cumin powder - 1/4 tsp
Coriander powder - 1/2 tsp
Red chili powder - 3/4 tsp
Tamarind paste - 1/2 tsp
Water - 1.5 cup

Set 2:
Salt
Coriander leaves - 1/4 cup chopped

Set 3:
Oil - 2-3 tsp

Mustard seeds - 1/4 tsp

Chana dal - 1/2 tsp

Urad dal - 1/2 tsp

Dry red chili - 2 broken

Garlic - 5 smashed

Cumin seeds - 1/2 tsp

Curry leaves - few 

Hing - 2 pinches 

Method:
1. Take set 1 ingredients in pressure cooker ( 5 whistles) or in instant pot for 30 mins.
2. Once pressure is done, take the lid off.
3. Now add salt and smash dal nicely to a smooth paste.
4. Now add coriander leaves and mix well.
5. Now heat oil in a pan from set 2 and do talimpu by adding ingredients 1 by 1 and fry nicely till garlic is light brown.

6. Now add it to dal and mix well.

VK Prawns fry

 

Set 1

Shrimp / prawns - 30 pieces

Turmeric - 1/4 tsp

Salt - 1/2 tsp

Red chili powder - 1/2 tsp

Set 2:

Oil - 3 - 4 tbsp

Onion - 1 big chopped fine

Green chili - 3 keep it whole slit in-between.

Turmeric - 1/2 tsp

Menthi powder - 1/4 tsp
Coriander powder - 3/4 tsp
Cumin powder - 1/2 tsp

Ginger garlic paste - 2 tsp

garam masala - 1/2 tsp (dhaniya, cumin, dalchni, Lavanga)
Red chili powder - 1/2 tsp

Salt - to taste

Coriander leaves - 1/4 cup chopped

Method:

1. Boil set 1 ingredients until water is evaporated, and keep a side.

2. Heat oil in a pan, add onion, green chili, turmeric and fry till they re light brown color

3. Now add prawns to onion mixture and mix well and cook with lid closed for 2-3 mins

4. Now add menthi powder, cumin powder, coriander powder and mix well.

5. Now add ginger garlic paste and mix well

6. Now add garam masala and mix well

7. Now add salt and mix well and close the lid.

8. Now add red chili powder and mix well for a min

9. Now add coriander leaves and mix well for a min and serve

VK Hyderabad egg fry

 

Eggs - 6 ( boiled and poke with fork )

Onion - 3 M chopped fine

Green chili - 3 chopped fine

Menthi powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Salt - to taste

Red chili powder - 3/4 tsp

Oil -  4 tbsp

Coriander leaves - 1/4 cup chopped

1. Heat oil in a pan, add onion and green chili and cook till they are nice pink color.

2. Now add menthe powder, turmeric powder and eggs and salt and mix well.

3. Now cook for 5 mins with lid closed.

4. Open and mix well and cook another 5 mins with lid closed.

5. Now add red chili powder and mix well on high flame for a min

6. Now make flame low and add coriander leaves and mix well and close the lid for 1-2 mins and switch off.

VK chekara pongali

Set 1

Basmati - 3/4 cup

Yellow moong dal - 1/4 cup

Water - 1 1/2 cup

Set 2:

Sugar - 1/4 cup

Jaggery - 1/4 cup

Water - 1/2 cup

 Set 3

Coconut - chopped 1/4 cup

Raisins - 5

Cashews - 5 cut into small pieces

Cardamom powder - 1/4 tsp

Pachi karpuram - a tiny pinch

Ghee - 4 tbsp

Method:

1. Cook set 1 ingredients in cooker for 2 whistles.

2. Now take set 2 ingredeients and put on stove on low flame and make 1 string pakkam

3. Now add Cardamom powder and a min.

4. Now strain the sugar liquid into cooked rice and cook on low flame.

5. Now heat ghee in a pan

6. Now add coconut and fry till light brown color.

7.Now add fry cashews, Raisins and fry till light brown color.

8. Add all fried stuff in rice mixture with ghee in it and mix well and keep cooking on low flame.

9. Now add a tiny pinch of karpuram and mix well and switch off the stove.

VK Hyderabad Egg Pulusu

 

Set 1

Eggs - 6 - boiled

Oil - 3 - 4 tbsp

Onion - 1 big chopped fine

Green chili - 3 keep it whole slit in-between.

Tamarind - lemon size ( soak in water for 30 mins)

Turmeric - 1/2 tsp

Menthi powder - 1/4 tsp
Coriander powder - 3/4 tsp
Cumin powder - 1/2 tsp
Red chili powder - 1/2 tsp

Salt - to taste

Water - 1/2 cup

Set 2

Coriander leaves - 1/4 cup chopped

1. Heat oil in a pan add onion, green chili and fry till they are light pink color.

2. Now add turmeric, menthe powder, coriander powder, cumin powder and mix well n cook well

3. Now cook till they are cook well in oil nicely, don't not brown them.

4. Take tamarind water by squeezing water out of soaked tamarind.

5. Now add red chili powder, salt and cook for 2-3 mins with lid closed.

6. Now add tamarind water and water and mix well and let water boil nicely.

7. Now add eggs and coriander leave n close the lid and give one nice boil and serve with rice.

VK Hyderabad Tomato rasam

 

Set 1 

Water - 2-3 cups

Coriander leaves - 1/2 cup with kadalu

Curry leaves - 2 big kadalu

Dry red chili's - 2 big ones break them

Salt - to taste

Turmeric - 1/4 tsp

Rasam powder - 1 tsp heap ful

Red chili powder - 1/2 tsp

Pepper powder - 1/4 tsp

Tomato - 3 chopped and grind them to paste

Tamarind paste - 1 tsp

Set 2:

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Garlic - 5 crushed

Hing - 2 pinches

Curry leaves - 1 stem.

Method:

1. Boil set 1 ingredients and let it boil 2 times nicely.

2. Now take a separate pan, heat add oil, add mustard seeds, cumin seeds, urad dal, garlic, hing, curry leaves and fry nicely.

3. Now add this seasoning in rasam and close the lid.

VK Hyderabad Chicken fry

 
Set 1
Whole Chicken - 2lbs - cut into small pieces
Turmeric - 1/2 tsp
Coriander powder - 3/4 tsp
Cumin powder - 1/2 tsp
Menthi podi - 1.4 tsp ( optional)
Ginger garlic paste - 1 tbsp
Chicken masala - 1 tsp heap fun ( add more if you want)
Salt - to taste
Red chili powder - 1/2 tsp
Onion - 1 medium ( chopped fine)
Green chili - 1 chopped fine 
Oil - 2 tsp
Water - 4 tbsp

Set 2
Oil - 2 tbsp
Coriander leaves - 1/4 cup chopped

Method:

1. Mix well all the ingredients from set 1 and keep it on stove.

2.Cook with lid covered and let it release water.

3. Now let it cook until water is evaporated.

4. Now add oil, coriander leaves and fry well with no lid.

5. Roast well till chicken pieces light brown color

Chole curry with onion tomato gravy.

 Ingredients:

1 set (Pressure cook in Instant pot for 15 mins n once done save water)

Chole - 1 cup

turmeric - 1/4 tsp

Salt - 1/2 tsp

water - 1.5 cups

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

chana masala- 3/4 tsp

Water - 1/2 cup

Coriander leaves for garnishing

Method:

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 chole from set 1, water and mix well and cook with lid closed for 5 mins.
8. Now add Chana Masala, coriander leaves and mix well n cook for 5 mins on medium flame.
9. Now add extra chana water if needed and close the lid and cook till 15 mins on low flame.
10. Serve with rice.