Butter paneer masala

Paneer - 150 gms - cut into small pieces
Tomato - 5 roma tomato or 3 big round tomatoes
Onion - 1 m chopped
Cashews - 3 tsp
Cinamon - 2 inch 2 pieces
Green cardamom - 3
Ginger - 1 inch
Garlic - 3 big pods
Kasuri methi - 1 tsp
Red chili powder - 3/4 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Butter - 2 tbsp
Salt

Method:
1. In a pan add tomato, onion, cashews, cinnamon, green cardamom and add water and cook for 5-7 mins
2. Now add ginger and garlic and cook for more 5 -7 mins
3. Switch off the flame and let it cool
4. Grind this to fine paste
5. Now add butter in a pan add red chili powder n fry nicely
6. Now add ground tomato paste and mix well
7. Now when bubbles starts add Kasuri methi , coriander powder, cumin powder and salt n mix well
8. now add 1 cup water and cook till its done

Hyderabadi Kichadi

Rice - 1 cup - soak for 30 mins
Red Masoor Dal - 1/2 cup - Soak for 30 mins
Onion - 1/2 sliced thin
Ginger garlic paste - 1 tbsp
green chilis - 4
mint leaves - 1/2 cup
coriander leaves - 1/2 cup
Cinnamon - 2 - 1inch pieces
green cardamom - 4
Black cardamom - 2
cloves - 5
pepper seeds - 1 tsp
bay leaf - 1 or 2
Shahi jeera - 3/4 tsp
Turmeric - 1/4 tsp
Ghee - 1 tbsp
Oil - 2 tbsp
Salt - 2.5 tsp
Water - 3 cups (if you are rice + dal is 1.5 cups then water should be double that is 3 cups)

Method:

1. Heat ghee and oil in pan, Cinnamon, cloves, cardamom, pepper seeds, bay leaf and shahi jeera and fry nicely till aroma comes out.
2. now add onion and green chili and curry leaves and fry till onions turn brown.
3. now add ginger garlic paste and fry nicely.
4. now add turmeric and mint and fry nicely
5. now add salt and rice and dal and mix well.
6. Now add water and coriander leaves mix well and cook till rice is done.

Mango dal

Mango dal:

Toor dal - 3/4 cup - washed

Mango pieces - 3/4 cup

Tomato - 1 small chopped

Red chili powder - 1/2 tsp

Turmeric - 1/4 tsp

Salt

Seasoning :

Oil - 2 tbsp

Chana dal - 1/4 tsp

Urad dal - 1/4 tsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Onion - 1/4 - chopped

Curry leaves - 5-6

Hing - pinch

Coriander leaves - few

Ghee - 1 tbsp

Method : 

1. Take a Pressure cooker and add Toor dal, Mango pieces, tomato, red chili powder and Turmeric and boil for 4 whistles and add salt and mash n keep it aside.

2. Heat oil in a pan, add chana dal, urad dal, mustard seeds, cumin seeds fry them, now add garlic n dry red chili n fry well.

3. Now add onion (1/4) and curry leaves n fry nicely. 

4. Add hing and mix well

5. Now add dal and salt n let it boil 

6. garnish with ghee n coriander leaves.

BHUNA GOSHT

Ingredients

Mutton: 1.5 lbsOnion- 1 chopped
Green chili - 2
Tomato - 2m or 1 Big  chopped
Giner Garlic paste - 1tsp
Red chili powder - 3/4 tsp
Coriander powder - 1.5 tsp
Cumin seeds - 1tsp
Turmeric - 1/2 tsp
Salt - 1 tsp or as per taste
Shan meat masala - 1 tsp

Dry masala :

Cinnamon - 2 small sticks
Cardamom - 3
Cloves - 5

Method : 
1. Heat oil in a pressure cooker, add dry masala and fry for a min
2. Now add onion and green chili fry them till onions are light brown
3. Now add mutton and cook them for 5 mins
4. Now add Ginger garlic paste and stir for 2 mins
5. Now add Salt, Red chili powder, Coriander powder, cumin seeds , turmeric and mix well and stir for a min
6. Now add 1 glass of water and cook for 5 whistles.
7. Once pressure is gone, open the lid and add Tomato and meat masala and mix well and let it cook in medium flame
8. Once tomato is mashed well lower the flame and cook more for 5 mins. 
9. Garnish with coriander leaves and serve.

Chicken Keema fry

Chicken Keema - 1.5 lb
Onion - 1 small chopped
Green chili - 1
Ginger garlic paste - 1 tbsp
Tomato - 1 small to medium chopped
Dry masala - Cinnamon, cloves, cardamom.
Red chili powder - 3/4 tsp
Coriander powder - 1 tbsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Mint leaves - 5 chopped
Coriander leaves - 1/2 cup



Method :

1. Heat oil in a pan, add dry masala's fry for a min
2. now add onions and green chili and fry till onions are light brown.
3. now add ginger garlic paste and fry for 2 mins
4. now add Tomato, Red chili powder, coriander powder, turmeric and salt and mix well n cook till tomato is mushy and oil oozes out.
5. now add ground chicken and mash nicely and mix well
6. now cover and cook for couple of mins till oil oozes out
7. Mix well in between. if needed add 1 or 2 tbsp of water. ( actually no water is better)
6. Now add garam masala and coriander leaves  and Mix well and cover n cook on a low flame for more 5 mins.

Masala Egg rice

Rice - 1 or 2 tbsp. - cooked
Eggs - 2
Bell pepper - 1 chopped
onion -1/2chopped
Green chilies - 2
Curry leaves - 6 - chopped
Coriander leaves - 1/2 cup chopped
Ginger garlic paste - 1/2 tsp
Vangi bath powder - 1 tsp
Chana dal - 1/4 tsp
Urad dal - /14 tsp
Mustard - 1/8 tsp
Cumin seeds - 1/8 tsp
Turmeric - 1/8 tsp
salt


Method :
1. Heat oil in a pan, Add Chanda dal, urad dal, mustard sedds, cumin seeds and fry them for 2 mins
2. Now add Onion, Green chili, curry leaves and fry nicely.
3. Now add ginger garlic paste and fry for a min.
4. Now add Bell pepper n coriander leaves and cook for few mins till they are little soft.
5. Now break eggs,  turmeric, salt and mix well and cook for few mins.
6. Now add rice and Vangi bath powder and mix n cook for few mins.
 

Ven Pongal - 2

Ven Pongal

Ingredients: Rice - 1cup Moong daal - 1 1/4 cup
Peppercorn - 1 tsp whole
Cumin seeds - ¼ tsp + 1/4 tsp Ghee - 3-4 tbsp Salt Green chilly - 2 whole Cashew nuts - 2 tbsp Curry leaves - 10 chopped  
Hing - 1/4 tsp

Directions :

1. Heat pressure cooker and roast rice and dal for few mins. Now wash them with water nicely and add it back to cooker pan.

2. Now add 6 cups of water, 1/4 cumin seeds, 1 tsp peppercorns and salt and close the lid and give pressure for 10 mins or 2 whistles.

3. Once pressure is gone, take out the lid and mix well. if you need more water add hot water.

4. Now in a small frying pan, add ghee, when it is hot add, cumins seeds, ginger, curry leaves, green chilis, cashews and roast nicely until cashews are lightly brown.

5. Now add hing and mix well and add this seasoning to cooked rice and dal.

6. Mix well and check for the salt and water.

Notes :

1.You can add peppercorns in seasoning, if you want that spicy zing.

2. You can add coconut pieces while pressure cooking rice and dal.

3. Increase your spicy level if you want.

--