VK Hyderabadi Mushroom fry

 Set 1

Mushroom - 2 lbs

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
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 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.