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