Thotakura tomato curry

 

Thotakura tomato curry

Thotakura  - 3 cups chopped

Oil - 4 tbsp

Chana dal - 1/2 tsp

Urad dal - 1/2 tsp

Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Dry red chili - 1 

Onion - 1 medium chopped

Green chili - 1 chopped

Curry Leaves - 10

Ginger Garlic Paste - 1/2 tsp

Tomato - 1 small chopped

Red chili powder - 1/2 tsp

Turmeric - 1/2 tsp

Salt - 3/4 tsp

Water - 1/2 or 1 cup

Method :

1. Heat oil in a pan, add chana dal, urad dal, cumin, mustard seeds, dry red chili and fry for a min
2. Now add onion, green chili and fry till the onion turns translucent.
3. Now add Thotakura and fry for 5 mins until its water is dried.
4. Now add ginger garlic paste and mix well.
5. Now add tomato and cook it is well mashed with lid covered
6. Now add red chili powder, turmeric, salt and mix well and cook for 5 mins
7. Now add 1 or 1/2 cup water and mix well.
8. Cover and cook for 10 mins on low flame.
9. Serve with hot rice.

Chukakura Pappu

Set 1:

Chukkakura - 1 cup chopped ( 16oz box full leaves)

Tomatoes – 1 m chopped

Toor Dhal – 3/4 cup 

Onion – 1/2 chopped 

Green Chillies – 2 -chopped

Turmeric Powder – 1/4 Tsp

Red chili powder - 1/2 tsp

salt - 1/2 tsp

Water - 2 cups

Set 2:

Oil – 3 tbsp

Chana dal - 1/2 tsp

Urad dal - 1/2 tsp

Mustard seeds - 1/2 tsp

Cumin seeds – 1/4 Tsp

Garlic – 4 cloves

Dry Red Chillies – 1 No’s 

Curry leaves – 2 Sprigs 

hing - 1/4 tsp

Ghee – 30 ml

Method :

1. Take instant and put all set 1 ingredients and put seal vent mode and press pressure for 15 mins.
2. One pressure is done, let it manual release.
3. Now in another small pan, Take oil, ghee and add garlic, chana dal,urad dal,mustard seeds, cumin seeds, dry chili, curry leaveand fry till garlic turns light brown.
4. Now add hing and add this seasoning to above dal in instant pot.
5. Now press sauté mode and adjust water and salt according ur need and let it boil for few more mins and switch off. 

Thotakura stir fry

Thotakura stir fry

Thotakura  - 2 cups chopped

Onion - 1 medium chopped

Green chili - 3 slit

Dry red chili - 1 

Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Turmeric - 1/2 tsp

Salt - 3/4 tsp

Oil - 2 tbsp

Method :

1. Heat oil in a pan, add cumin, mustard seeds and fry for a min
2. Now add onion, green chili, dry red chili, and fry till the onion turns translucent.
3. Now add Thotakura and fry for 2 mins
4. Now add turmeric, salt and mix well and cook for 5 mins
5. Now add 1/2 cup water
6. Cover and cook for 10 mins on low flame.
7. Serve with hot rice.

Cauliflower tomato curry

 

Cauliflower - 2 lbs - cut into big chunks 

Chana dal - 1 tsp.

Urad dal - 1 tsp

Mustard seeds - 1/2 tsp.

Cumin seeds - 1/2 tsp.

Dry red chili - 2 broken into half's

Onion - 1 small chopped

Green chili - 2 slit into two.

Ginger garlic paste - 1 tsp

Tomato - 1 small chopped v small

Turmeric - 1/2 tsp

Salt - to taste

Red chili powder - 3/4 tsp

Method :

1. Heat oil in a pan, add chana dal, urad dal, cumin, mustard, dry red chili and fry for a min or two.

2. Now add onion, green chili, curry leaves and cook till it turns light brown

3. Now add ginger garlic paste and mix well. 

4. Now add cauliflower, turmeric and mix well for 2-3 mins.

5. Now close the lid and cook for 10 mins mixing in between.

6. Now add red chili powder, salt and mix well for a min or two.

7. Now close the lid and cook for few mins on medium to small flame. 

8. Add cilantro and mix well for 2 mins and switch off the stove. 

Malai kulfi

 

Malai kulfi

 for 12 people

White Bread - 3 slices

Evaporated milk - 500 ml but I used only12 fl oz (354ml) ( Nestle Carnation fat free milk)
Condensed milk - 1/2 can of 14 oz (200 ml) (Great value brand) - you can add full can for more sweetness.

Heavy whipping Cream - 500 ml (Great value brand)

Nuts powder - Badam (10) Cashew ( 5) Cardamom (2) (grind them to powder)

1. Pour everything in Ninja mixie and grind for a min.

2. Pour into bowls and freeze for 8 hrs.

3. Add nuts as garnishing.

Mango kulfi

 for 15 people

Mango pulp - 1 tin 

Cool whip - 1 8 oz tub 
Condensed milk - 3/4 of 14oz can

saffron - 1 pinch soaked in 1/8 cup milk

Mix together and freeze

you can add nuts as needed

Dondakaya fry / Tindora fry

 Dondakaya / Tindora - 2 lbs - cut into long slices ( 1 should be cut into 6 pieces)

Chana dal - 1 tsp.

Urad dal - 1 tsp

Mustard seeds - 1/2 tsp.

Cumin seeds - 1/2 tsp.

Garlic - 10 pods lightly crushed

Dry red chili - 2 broken into half's

Turmeric - 1/2 tsp

Salt - to taste

List 2 :

Red chili powder - 3/4 tsp

Coconut powder - 1-2tbsp

Method :

1. Heat oil in a pan, add chana dal, urad dal, cumin, mustard, garlic, dry red chili and fry for a min or two.

2. Now add tindora, salt, turmeric  and stir fry for 1 min and close the lid and cook on a medium flame for 10 mins and keep stirring them in between.

3. Now add red chili powder and mix well and cook 2 more mins on medium flame with no lid.

5. Now add coconut powder and mix well for 2 mins and switch off the stove. 

Egg Roast

Set 1 - Hard Boil and cut them into half and keep a side.
Eggs - 4

Set 2

Oil - 3-4 tbsp

Mustard seeds - 1/8 tsp

Cumin seeds - 1/8 tsp

Onion - 1 small - cut into the long slices

Curry leaves - 6 leaves

Ginger garlic paste - 1/2 tsp

Tomato - 1/2 chopped

Red chili powder - 1/2 tsp

Turmeric - 1/4 tsp

Coriander powder - 1/4 tsp

Cumin powder - 1 pinch

Kasoori methi - 1/2 tsp crush

Salt - to taste

Method:

1. Heat oil in a pan, add mustard seeds, cumin seeds, onion, 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 coriander powder, cumin powder, Kasuri methi and mix well for few mins till you see oil on sides.

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

7. Serve hot with roti n rice.

N Chicken curry

Oil - 3 tbsp

dry garam masala - Cinnamon, cloves, black cardamom, green cardamom.
Chicken - 2 lbs
Onion - 1 big chopped fine
green chili - 2 chopped fine

Curry leaves - 10 chopped
Ginger garlic paste
Turemeric - 1/4 tsp
red chili powder - 1/2 tsp
Kashmiri chili powder - 1/2 tsp
Coriander powder - 3/4 tsp
Cumin powder - 1/2 tsp
Salt
Meat masala - 1 tsp
Coriander leaves - few chopped
Water - 1.5 cups

Grind to a paste
Tomato - 2 medium red ones
Cashews - 10
Coconut powder - 2 tbsp

Method:

1. Heat oil in a pan, add dry garam masala's and fry for a min.

2. Now add onion, green chili, curry leaves and fry till onions are light brown

3. Now add chicken and fry for 5-10 mins until water is dried out.

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

5. Now add red chili, turmeric, Kashmiri chili and salt and mix well for 2 mins

6. Now add ground paste and add 1/2 cup of water and cover and cook for 5 mins

7. Now add coriander powder, cumin powder, meat masala and mix well.

8. Now add 1 cup water and cover and cook for 15 mins on low flame.

9. once u see oil on top, garnish with coriander leaves and switch of the flame and serve.

Tasty Chicken Quesadilla

Chicken Quesadilla

Set 1 - Marinate below ingredients and keep aside for 30 mins

Chicken breast - 2 lbs. (chop them into small bite size pieces)
Yogurt - 2 tbsp
Red chili powder - 1/2 tsp
Paprika powder - 1/2 tsp
Cumin powder - 2 pinches
Coriander powder - 1/4 tsp
Black pepper powder - 1/4 tsp
Onion powder - 1/4 tsp
Garlic powder - 1/4 tsp
Lemon juice - 1 tbsp
Oil - 1tbsp

Set 2

Oil - 2-3 tbsp

Tortilla - as needed

Onions - 2 tbsps. Chopped
Tomato - 2 tbsps. chopped. 
Mozzarella cheese - grated and as needed.

Butter - as needed for applying on Tortilla's 

Method:

1. Heat oil in a pan, add marinated chicken and cover and cook for 5 mins.

2. Now add onion, tomato and cook for 2 mins.

3. Now heat a griddle

4. Now on tortilla spread all over - mozzarella cheese, chicken and mozzarella cheese again and cover with another tortilla and press tightly.

5. Now on a griddle spread butter, place prepared tortilla and toast on both sides till it nice crunchy.