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.