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.