Perfect Bisi bele bath in Instant Pot.

 

Rice / moong dal / red dal – 1 cup (washed and soaked)

Oil- 2 tbsp

Ghee - 2 tsp

Cumin seeds - 1/4 tsp
Onions – 1/2 medium onions
Ginger Garlic paste - 1/2 tsp

Tomato – 1 small chopped
Potato – 2  diced in big cubes ( like 2 inches)
Carrot- 1/4 cup
Beans- 1/4 cup
Capsicum – 3/4  - diced into 2 inch cubes
Peas – 1/4 cup
Red chili powder - 1/2 tsp

Turmeric - 1/4 tsp

Salt

Bisi bele bath powder – 2 tsp (I used MTR brand) or Sambar powder

Water - 3 cups

Tamarind concentrate paste – 1 tsp ( I use store bought TAMICON brand)

Seasoning :
Ghee - 2 tbsp
Mustard seeds – 1/4 tsp
Hing – 1/4 tsp
Curry leaves – few
Dry red chilies – 1
Cashews – 10 ( broken into small pieces



Method :

1. Heat oil in Instant and put in sautés mode in High
2. Now add cumin seeds, onion and fry for a min and add ginger garlic paste.
3. Now add Potatoes, bell pepper, Peas, Carrot and beans and fry for 2 mins
4. Now add tomato, red chili powder, turmeric, salt and mix well.
5. Now add Rice, dal, and water(3 cups) and close the lid
6. Now press cancel to sautés mode. 

7. Now press pressure cook mode and select time for 6 mins. Once 6 mins is done release the pressure immediately.
7. Now open the lid and add tamarind paste. Check salt and add water if needed.
8. Now do seasoning with Ghee, mustard seeds, curry leaves, Dry red chili, cashews and hing and mix in above rice mixture.

9. Garnish with ghee and switch of IP.

Perfect simple dal

Set 1 ingredients

Toor dal - 1 small cup

Turmeric - 1/2 tsp
Oil - 1 tsp

Water - 3 cups

Set 2 ingredients

Oil - 3 tbsp

Garlic - 5 crushed

Dry red chili - 2 broken

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Urad Dal seeds - 1/2 tsp

Onion - 1 small chop long

Green chili - 5 slit

Hing - 1/8 tsp

Tomato - 1 medium chopped

Curry leaves - 5 

Coriander leaves - 1/8 cup chopped

Tamarind paste - 1 tsp

Salt - 3/4 tsp

Sambar powder - 3/4 tsp

Preparation:

1. Add dal, turmeric, oil and water in the Pressure cooker for 3-4 whistles and once done switch off the stove and let pressure release and mash the dal to smooth paste.

or 

2. In an Instant pot, add dal, turmeric, oil and water and press manual or pressure mode for 10 mins, once done leave it for natural release and switch off and mash the dal to smooth paste.

Method: 

1. In a pan add oil, after oil is hot, add garlic mustard seeds, cumin seeds, Urad dal, and let them turn slight brown

2. Now add onion, green chilies, curry leaves, fry till onion is light brown color.
3. Now add hing, tomato mix well and cook until tomato is well cooked.

4. Now add dal, water, salt, coriander leaves, curry leaves and tamarind paste and sambar powder and mix well.

5. let it boil for 5-10 mins. 

6. Switch off the stove and serve with white rice or Jeera rice.

Perfect Green beans poriyal

Set 1
Green beans  - 4 cups chopped very small

Turmeric - 1/2 tsp

Salt - 1/2 tsp

Water - 1/2 cup

Set 2:

Oil - 4 tbsp

Chana dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds -1/4 tsp

Onion - 1/2 Medium chopped small
Green chilis - 6 chopped

Curry leaves - 6 -8 chopped
Ginger garlic paste - 1 tbsp (finely chopped)
Coconut Powder- 4 tbsp

Salt - to taste
Turmeric - 1/4 tsp

Preparation:

1. Take a big pan, add set 1 ingredients and close the lid and cook on medium flame until water is evaporated.

Method :
1. Heat oil in a pan, add Chana dal, urad dal, mustard seeds, and cumin seeds. fry them light brown
2. Now add onions, green chili, curry leaves and fry till onions turn pink
3. Now add cooked beans and turmeric n fry for 10 mins on low flame
4. Now add salt and coconut powder and mix well and cover n cook for 5 on low flame with lid closed.

Optional: 

You can add red chili powder or red chili flakes for a spicier taste on top before taking the dish off the stove n mix well.

Perfect Boiled Egg curry with tomato puree

  

Eggs - 8 (boiled)
Oil - 3 tbsp
Cumin seeds - 1/2 tsp
Onion - 1 large - chopped
green chili - 2 chopped
Curry leaves - few chopped
Ginger garlic paste - 1 tsp
Tomato - 2 m - grind to puree
Red chili powder - 3/4 tsp
Turmeric - 1/2 tsp

Cumin powder - 1/2 tsp

Garam masala or Meat masala - 1/2 tsp
Salt - 1/2 tsp or to taste
Water - 3 tbsp or 1/4 cup
Coriander leaves - 1/4 cup few chopped

Method:
1. Heat Oil in a pan, add cumin seeds fry for 1 mins
2. Add onion, green chilis, curry leaves and fry till onions are transcluent
3. Now add ginger garlic paste and fry for 2 mins
4. Now add tomato puree, red chili powder, turmeric, salt and mix well and cook with closed lid till oil oozes out at the ends.
5. Now add water and cook 2 mins 
6. Now boiled eggs and garam masala, mix well and cook for a min. 
7. Add coriander leaves and close the lid and cook on the slow flame for more 2 mins.
8. Switch off and serve.

Instant pot - Rice and dal Kichidi

 

Instant pot - Rice and dal Kichidi

Set 1
Rice / Moong dal / Red dal - 1 cup (washed 3 times)
water - 3 cups

Bell pepper - 1 - cut into big slices

Beans - 2 chopped into big slices

Turmeric - 1/4 tsp

Salt - 3/4 tsp

Ghee - 1 tsp

Set 2

Oil and ghee - 2 tbsp

Urad dal - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
hing - 2 pinches

Onion - 1/2 chopped small

Green chilis - 1 chopped

Ginger garlic paste - 1/4 tsp

Tomato - 1/2 chopped (optional)

Red chili powder - 1/2 tsp

Sambar powder - 1/2 tsp

Garnish 

Lemon juice - 1 tbp 

Method:

1. Take set 1 ingredients in instant pot and press manual mode for 6 mins

2. Once 6 mins is done, release the pressure and take the lid out

3. Heat oil in a pan, add urad dal, mustard seeds, cumin seeds and fry nicely

3. Now add hing, onion, green chili, ginger garlic paste and fry nicely for 1 min
5. Now add tomato and cook well

6. Now add red chili powder, Sambar powder and switch off the flame immediately 
7. Now add this tadka to rice mixture and mix well and check the salt.

8. Now garnish with lemon juice.

Perfect Chole masala

Ingredients:

set 1
Onion - 1 small
Tomato - 1 small
Cashew - 8

Set 2

Chickpeas(chole/kabuli chana)- 1 cup (soaked over night)

Set 3

Cooking oil- 5 tbsp

Cloves - 3

Cardamom - 3 Onion- 1 medium chopped

Green chili - 2 Ginger garlic paste - 1 tsp

Turmeric powder-1/2 tsp Red chilli powder-1 tsp Cumin powder-1/2 tsp Coriander powder-1/2 tsp Chole masala -1/2 tsp

Salt to taste or 1.5 tsp

Aam chur powder - 1 tsp

Kasoori methi - 1 pinch Coriander leaves-1/3 cup

Water - 1 cups

Method:

1. For Set 1 - Method - heat oil in a pan add set 1 ingredients and fry till onions are light brown, cool them down and grind into puree.

2, For Set 2 - pressure cook for 8 mins in instant pot.

3. For set 3 - Heat oil in a pan,

4. Now add onion and green chili and fry till onions are light brown.

5. Now add turmeric, ginger garlic paste and mix well

6. Now add red chili powder, salt, cumin powder, coriander powder and mix well

7. Now add onion, tomato and cashew puree and mix well and close the lid and cook for 2 mins

8. Now add soaked chana, chole masala, aam char powder, kasoori methi and mix well for a min

9. Now add water and close the lid and cook for 5 mins medium flame.

10. Now add green chilies, cilantro leaves and cook for 5 mins on slow flames and switch off.

Perfect potato fry

Potatoes - 4 chopped small pieces ( wash them 3 times to remove the starch)
Oil - 3 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds -1/2 tsp
Urad dal - 1/2 tsp

Onion - 2 tbsp chopped
Green chilies - 1 slit
Curry leaves - few
Ginger garlic paste - 1/2 tsp
Red chili powder - 1 tsp
Turmeric - 1/2 tsp
Salt - 3/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp

Method:
1. Heat oil in pan, add mustard, urad dal and cumin seeds fry till light brown
2. Now add onion, and green chili, curry leaves and fry till onions are light brown
3. Now add potatoes and ginger garlic paste and fry nicely in oil till they are cooked without lid.
4. Now add red chili powder, turmeric, coriander-cumin powder, and salt n mix well for a min.
5. Switch off the stove and serve.

Perfect Spring onion, aloo and tomato curry

 

Spring onion - 1 cup - chopped 

Potatoes - 2 - cubed

Onion - 1/2 small - chopped

Curry leaves - 1 spring

Green chili - 2  chopped

Ginger garlic paste - 1 tsp

Tomato - 1 small  - chopped

Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Turmeric - 1/4 tsp
Salt - 1/2 tsp

Seasoning:

Oil - 3 tbsp

Chana dal - 1 tsp
Urad dal - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp


Method:
1. Heat oil in a big wok, add chana dal, urad dal, mustard seeds, cumin seeds, and fry for a min
2. Now add onion, curry leaves, green chili, and fry till onion are translucent
3. Now add Potatoes and ginger garlic paste and mix well.
4. Now add tomato, red chili powder, coriander powder, cumin powder, turmeric, salt and mix well and cover with the lid and cook till oil comes out.
5. Now add spring onion and mix very gently and close the lid and cook for 2 mins on low flame.
7. Now add 1/2 glass of water and cook for more 10 mins with lid closed on low flame.

8.  Switch off the flame and serve with hot rice.

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.