Perfect Cauliflower with tomato and no onion

Cauliflower - cut the florets in bite size - 3 cups
Oil - 3 tbsp
Onion - 1/4 chopped fine (optional)
Tomato - 1 medium - chopped fine
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - few chopped

Kashmiri Red chili powder - 1 tsp

Turmeric - 1/2 tsp ( 1/4 tsp in hot water and 1/4 tsp in cooking process)

Salt - 1 tsp ( 1/4 tsp in hot water and 3/4 tsp in cooking process)

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Cilantro leaves - few chopped for garnishing.

Preparation:
In bowl, take hot water add cauliflower, turmeric, salt and keep a side for 10 mins.
Method:
1. Heat oil , add urad dal, cumin and mustard seeds..fry them
2. Now now add onion, curry leaves, tomato and mix well n cook with lid closed for 5 mins on slow flame.
3. Now add turmeric, red chili powder, salt, coriander powder, cumin powder and mix well
4. Now add blanched cauliflower and mix and close the lid and cook for 5-7 mins on low flame.
5. Garnish with coriander leaves and switch off the flame.

Perfect Beans aloo curry

 

Beans - 3 cups chopped
potatoes - 2 M ( chop into byte pieces)
onion - 1 small chopped fine
Tomato - 1 small chopped

Ginger garlicpaste - 1/2 tsp
Mustard - 1/2 tsp
Cumin - 1/2 tsp

Urad dal - 1/2 tsp

Red Chili Powder - 1tsp
haldi - 1/2 tsp
coriander powder - 1 tsp
coconut powder - 1/2 tsp

Preparation:

Take Instant pot, cook chopped beans and click on steam for 2 mins.

method:

1. Heat oil in a pan, add mustard and jeera
2. Now add onion and fry till light brown

3. Now add potatoes and cover and cook for 5 mins

4. Now add ginger garlic paste and mix well

5. Now add beans and mix well and fry for tomato and mix well and cook for 5 mins

6. Now add tomato, turmeric, red chili powder, coriander powder, cumin powder, aamchoor powder, salt and mix well.
7. Now sprinkle little water and cook on slow flame for 10 mins.

Perfect Hyderabadi Egg Burji.

Hyderabadi Egg Burji

Main ingredients

Eggs - 8

Oil - 4 tbsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Onions - 2 medium - chopped fine

Green chilis - 2 chopped 

Curry leaves - few 

Ginger garlic paste - 1 tablespoon

Tomato - 1/2 chopped fine

Turmeric powder - 1/2 tsp

Salt to taste

Red chili powder - 1 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Coriander Leaves - 1/2 cup chopped

Method:

1.Heat oil in a pan, add mustard seeds, cumin seeds fry nicely 

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

3.Now add ginger garlic paste and mix well and cook for 2 mins.

4. Now add tomato and mix well and cook till oil oozes out.

5. Now add and all spices and mix well.

6. Now break eggs and close the lid and cook for 5-6 mins until eggs half cooked

6.Now mix well and cook for 10 mins on slow flame. Switch off and serve.

Perfect Hyderabadi Potato mudha koora

Perfect Hyderabadi Potato mudha kura

Ingredients

Potatoes - 2 cups cubed 

Oil - 3-4 tbsp

Green chilies - 2 slit 

Onion - 1 cup finely chopped

Curry leaves - few 

Ginger garlic paste - 1 tsp

Turmeric - 1/4 tsp

Red chili powder - 1/2 tsp 

Kashmir red chili powder - 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Salt - to taste

Tomato - 1/2 cup chopped fine

Garam Masala - 1/2 tsp

Kasuri methi - 1/2 tsp ( crush to powder)

Cilantro - 1/4 cup

Water - 1.5 cup 

Dry Spices:

Cinnamon - 1 inch

Cardamon - 2

Green cardamom - 2

Method :

1. Heat oil in a pan and dry spices and let it splutter
2. Now add onion, green chili, curry leaves and fry till onions turn light golden brown
3. Now add ginger garlic paste and fry for a minute
4. Now turmeric, red chili powder, salt, coriander powder, cumin powder and mix well.
5. Now add tomato, and cook tomato for 5 mins on low flame, and then it starts to leave oil to sides
6. Now add potato chunks and cook on low flame for 5 mins
7. Now add water and cook on medium flame for 5 mins until potatoes are cooked nicely
8. Now add Garam masala, kasuri methi and cilantro and mix well for a min and cook on low flame for 5 mins.
9. Switch off the flame and Now serve with hot rice.

  

Perfect Mutton kheema

 

 1st set Ingredients

Mutton kheema - 2 lbs

Oil - 3-4 tbsp

Onion - 1 big (chopped fine)

Ginger garlic paste - 2 tsp

Turmeric - 1/4 tsp

Red chili powder - 1/2 tsp 

Kashmir red chili powder - 1/2 tsp

Salt - to taste

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Kasuri methi - 1/2 tsp ( crush to powder)

Meat masala - 1/2 tsp

Cilantro - 1/4 cup

Green chilies - 2 slit 

Curry leaves - few (optional)

Grind to a powder:

Green Cardamom - 3

Cloves - 4

Cinnamon - 1 inch

Poppy seeds - 1 tsp

Spices:

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

meat Masala - 1/2 tsp

Method :

1. Heat oil in a pressure cooker and add onion, fry till onions turn light golden brown.
2. Now add mutton kheema and cook until oil is all oozing out.
3. Now add ginger garlic paste and fry for a minute
4. Now add turmeric, 2 red chili powder's, salt and mix well.
5. Now add ground powder and cook well for 2 mins.
6. Now add 1.5 cups water and close the lid and cook for 2 whistles and switch off the flame. leave it for until pressure is gone.
7. Once pressure is off, switch on the flame
8. Now add coriander powder, cumin powder and Kasurimethi and meat masala and mix well for a min.
9. Cook on low flame for 15 mins
10. switch off and serve with hot rice.

Perfect Mutton Korma

 1st set Ingredients

Mutton - 2 lbs

Oil - 3-4 tbsp

Onion - 1 big (chopped fine)

Ginger garlic paste - 1 tsp

Tomato - 2 big round ones (chopped fine)

Green chilies - 2 slit 

Curry leaves - few 

Turmeric - 1/4 tsp

Red chili powder - 1/2 tsp 

Kashmir red chili powder - 1/2 tsp

Salt - to taste

Kasuri methi - 1/2 tsp ( crush to powder)

Cilantro - 1/4 cup

Boiled potatoes - check notes to cook them

2nd set - grind to a fine paste

Cashews - 1 tbsp

Melon seeds - 1 tbsp

Poppy seeds - 1 tsp

water - 1/2 cup

Dry masala:

Green Cardamom - 5

Cloves - 5

Cinnamon - 1 inch

Spices:

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

meat Masala - 1/2 tsp

Water - 1 cup 

Notes - Boiled Aloo prep:

Heat oil in a pan, add 4 potatoes ( cut into 1/2 pieces), red chili powder, salt, turmeric and mix well

Now add 1/2 cup water and close the lid on low flame for 5 mins.

Potatoes should cook 3/4th .

If needed add little more water and cook covered.

Method :

1. Heat oil in a pan and Dry masala's and let it splutter
2. Now add onion, green chili, curry leaves and fry till onions turn light golden brown
3. Now add mutton and cook until oil is all oozing out.
4. Now add ginger garlic paste and fry for a minute
5. Now add tomato, turmeric, 2 red chili powder's, salt and mix well.
6. Once tomato is cooked and when it starts to leave oil to sides
7. Now add cashew melon poppy paste and cover and cook for 3 mins
8. Now add coriander powder, cumin powder and meat masala and mix well for a min.
9. Now add kasuri methi and and mix well for a min.
10. Now add 1 cup water, and cook for 2 whistles and switch off the flame. leave it for until pressure is gone.
11. Now add boiled potato chunks, cilantro and cook on low flame for 5 mins.
12. switch off and serve with hot rice.

Perfect egg curry

  

Eggs - 6
Oil - 4 tbsp
Onion - 1 large - chopped fine
Curry leaves - few chopped
Ginger garlic paste - 1 tsp
Tomato - 1 m - chopped fine

Red chili powder - 1/2 tsp

Kashmir red chili powder - 1/2 tsp
Turmeric - 1/2 tsp
Salt - 1/2 tsp or to taste

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Garam masala - 1/4 tsp

Dry fenugreek leaves - 1/2 tsp
Water - 1/4 cup
Coriander leaves - 1/4 cup few chopped

Method:
1. Heat Oil in a pan
2. Add onion,  curry leaves and fry till onions are light brown
3. Now add ginger garlic paste and fry for 1 min.
4. Now add boiled eggs, red chili powder, Kashmir red chili powder, turmeric, and mix well

5. Now add tomato, coriander leaves and cook 2 mins 
6. Now add water and close the lid and cook for 5 mins
7. Now add salt, coriander powder, cumin powder, garam masala, dry fenugreek leaves and mix well and close the lid and cook on the slow flame for 10 mins.
8. Switch off and serve.

Perfect Mushroom Pulao

 Mushroom pulao

Basmati rice - 3 cups ( wash n soak in water for 30 mins)

Set 1

Marinate below ingredients for 20 mins

Musrhoom - 600 gm ( whole packet, cut Into 2 pieces)

Turmeric - 1/2 tsp

Red chili powder - 3/4 tsp

Vijayawasda red chili powder - 1/4 tsp ( v spicy so optional)

Kashmiri chili powder - 1/4 tsp

Salt - 1 tsp

Shan bombay biryani masala - 1.5 tsp

Ginger garlic paste - 2 tsp

Curd - 1/2 cup

Mint - 15 leaves chopped

Cilantro - 1/2 cup chopped

Set 2

Ghee - 2 tbsp + 2 tbsp

Oil - 2 tbsp

Pata - 1 inch, 

Lavanga - 6, 

bayleaf - 2 tear it,

Black cardamom - 1,

Green cardamom - 5

Shahi jeera - 1/2 tsp

Onion - 2 medium sliced long

Green chili - 4 slit

Water - 4.5 cups ( for every 1 cup, 1.5 water)

Method:

1. Heat ghee, oil in a wide pan

2. Now add dry garam masala and fry for a min.

3. Now add onions, green chili, and fry till they are light golden brown.

4. Now add marinated mushroom and mix well and cook for 15 mins

5. Now add soaked rice and water

6. Now check salt and spices and close the lid and cook on low flame for 20 mins.

7. Stir in between and add ghee as garnishing.

Perfect Tamoto pappu

Toor dal -250 gm / water - 500 ml (1gm to 2 ml)
Tomato - 2 m or 250 gms
Onion - 1 medium
Tamarind paste - 1 tsp
Red chili powder - 1 tsp
Oil - 2 tbsp
Turmeric - 1/2 tsp

Salt - 1 tsp

Tadka:

Oil - 3 tsp

Ghee - 1 tsp

Cumin - 1/2 tsp

Mustard - 1/2 tsp

Garlic - 10 cloves

Dry red chili - 3 broken into pieces

Curry leaves - 12 leaves

Onion - 1/2 medium 

Cilantro - 1/8 cup chopped

Method:

1. Take Instant pot and add dal, water, onion, tomato, red chili powder, turmeric, oil and close the lid and seal the vent and cook for 12 mins.

2. Once 12 mins is done, let it release the pressure normally

3. Now add tamarind paste and mash the dal.

4. Now select saute mode on instant pot and add 300 ml water now and salt and mix well. 

5. Now do tadka as below

6. Heat oil / ghee in a pan, ass cumin, mustard seeds, garlic, dry red chili, curry leaves and fry for 2 mins

7. Now add onion and cook for 5 mins on low flame.

8. Now add cilantro and cook for a min.

9. Add above tadka to dal and boil for 5 mins and switch off

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.

Perfect 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.