Dessert - Mango delight

My special recipe

For 20 people:

Mango pulp - 1.5 can

Vanilla Ice-cream – 3/4  of the 1-gallon tub

Dole fruit cocktail – 5 tins ( 14oz)

Golden raisins – 1/2 cup (optional)

Slivered Almonds – 3/4 cup

Preparation:

Drain out all the syrup in fruit cocktails and wash it with fresh water once or twice.

Method:

1.       Mix Mango pulp and Ice cream and blend it with a hand blender nicely.

2.       Add fruit cocktail, raisins, and almonds and mix well.

3.       Keep it in the fridge till you serve.

Royala iguru / Prawn curry

Ingredients :

Shrimp / Prawns - 500 gms
Onion - 3 small or 2 big ones
Coriander powder- 1 tsp
Red chili powder - 1 tsp
Turmeric - 1/2 tsp
Garam masala - 1 tsp
Green chili - 4
Corriander leaves - few
Curry leaves - few
Garam masala - 1 tsp
ginger garlic paste - 2 tsp
Oil - 2tsp + 4 tbsp
Salt

Preparation :

Heat a big wok and add 2 tsp of oil, now add Shrimp, turmeric and salt n cook for 10 mins. If you have extra water in wok discard it and keep shrimp aside in a plate.

Method:

1. Use the same wok and add oil, add onion and green chili and curry leaves and fry nicely for 10-15 mins till they are light brown color.
2. Now add ginger garlic paste, fry for a min.
3. Now add red chili powder, coriander powder, turmeric powder n mix well.
4. Now add shrimp n little water n cover n cook for 5 mins
5. Now add coriander leaves n little more water if needed and cook on low flame for 20 mins.


Note :
Another variation: Once I added Cashew paste ( 10 cashews soaked in water and grinned) to the curry at the end and let it cook for 5 mins with close lid. It tasted yum.
here is the pic,

Simple and perfect Coconut rice

Ingredients :

Basmati Rice - 4 cups ( soak in water for 15 mins)
Coconut milk - 1 can with mix of  water ( total 6 cups)
Onion - 1 M long slices
Green chili - 6 slit them
Ginger garlic paste - 1 tbsp
Black cumin seeds - 1 tsp ( optional)
Green Cardamom - 4 pieces
Cinnamon - 2 inch stick
Cloves - 4
Bay leave - 3 small
Pepper seeds - 1 tsp
Mint - 1/4 cup
Coriander leaves - q/cup
Ghee - 2 tbsp plus 2 tbsp oil
Garam Masala - 1 tsp
Salt

Method :
1. Heat rice cooker bowl on stove
2. Add ghee, Black cumin seeds, bay leaf, cardamom, cinnamon, pepper seeds and cloves and fry for a min.
3. Now add onion, Green chili and fry for 2 mins till they are translucent.
4. Now add ginger garlic paste and fry for a min
5. Now add mint and coriander leaves and fry for a min or two
5. Now add rice and mix well
6. Now add coconut milk, Garam masala and salt ( when you taste coconut milk water in rice, it should taste salty)
7. Move this to rice cooker n cook til done.

Simple Tomato charu

Ingredients
Tomato - 3 big round ones ( Micro wave for 10 - 15 mins with little water)
Tamarind paste - 3/4 tsp
Rasam powder - 2 tsp
Red chili powder - 1/4 tsp


Seasoning :
Oil - 3 tbsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
urad dal - 1/2 tsp
dry red chili - 1 broken
Garlic - 4 big pods
Garlic - 4 big pods
Ginger - 1 inch ( crush big piece)
Curry Leaves - few
Hing - 1/2 tsp


Preparation : After tomatoes are boiled in MW, peel the skin out and squeeze them nicely and with little more water to it.


Method :

1. Heat oil in a pan, add sesoinng list one by one and fry till garlic is light brown.
2. Now add tomato pul with 1 full big glass of water
3. Add rasam powder, red chili powder, salt and let it boil.
4. Now take out the ginger piece out from rasam and throw it away ( we just need flavor of ginger)
4. Now add tamarind paste and coriander leaves and let it boil for 10 mins.

Poha / atukulu upma

Poha (atukulu) - 3 cups ( for 2 people)
Onion - 1 L chopped ( onion should always be equal amount of poha)
Green chillies - 4 slit
Curry leaves - 10
Ginger - 1 inch chopped fine
Chana dal- 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Peanuts - handful

Peas - 1/2 cup ( optional)
Hing - few pinches
Turmeric - 1/2 tsp
Oil - 4 tbsp
Salt - to taste

Preparation:
Take poha and wash under running water in a strainer and keep a side for 10 mins.


Method :
1. Heat oil in a pan, add chana dal, urad dal, mustard, cumin and fry for 2 mins
2. Now add peanuts and fry for 2 mins
3. Now add onion, ginger, curry leaves and green chilis and fry till onions are light brown color.
4. Now add Peas (optional) turmeric and salt n mix well
5. Now add Poha and mix well and keep the lid and cook on medium for 2 mins
6, Now add lemon and mix well and keep the lid and cook on low for 5 mins

Egg curry instant pot

eggs - 4 - boiled
Cumin seeds - 1/4 tsp
onion - 1 m
tomato - 1 m
mind and coriander leaves - handful
rcp - 1/2 tsp
turmeric - 1/4 tsp
garam masala - 1/2 tsp
salt
curd - 2 tbsp
water - 1/4 cup

1. Turn on Insta pot and put in saute mode on high.
2. Add oil, cumin seeds
3. Now add onion and fry till light brown
4. Now add ginger garlic paste mix well
5. Now add mint and coriander leaves n mix well
6. now add Red chili powder,  salt, turmeric and mix well
7. now add tomato and cook 2 mins
8. Now add garam masala and curd and mix well
9. Add 1/4 cup water and close the lid and stop saute mode.
10. Now start manual mode and close the sealing and time it for 4 mins
11. once 4 mins is done let it release pressure for 5 mins and do a QR now
12. Check the salt and water consistency..if you more thicker than it is ...switch on sautés mode and make it thicker.

Aloo Mutton curry

Aloo Mutton Curry: Mutton (goat meat) - with bones- 3-4 lbs Onions - 2 medium - sliced long and thin Ginger garlic paste- 2 tsp
Tomato - 2 medium - chopped small
Potatoes - 4 - cut into big halves

Dry Whole spices: Green cardamom- 4 Cloves- 4 Cinnamon- 3 pieces Black cardamom- 2 Bay leaf- 1
Black pepper seeds - 10 Spice powders to be mixed in 1/2 cup of water Turmeric powder- 1/2 tsp Red Chilli powder- 1.5 tsp Coriander powder- 2 tsp Cumin powder- 1 tsp
Other ingredients :
Whisked curd/yoghurt- 3 tbsp Kashmiri Chilli powder- 1 tsp Garam masala powder- 1/2 tsp (optional) Salt to taste - 1 tsp Oil- 6-8 tbsp Preparation: Slice the onions. Mix the spice powders in 1/2 cup of water.
Chop tomatoes

Method:

1. Heat oil in a pressure cooker and add the whole spices and bay leaf, give a stir. 2. Add the sliced onions and fry on medium heat for around 8-10 mins till golden. 3. Add the ginger garlic paste, mix and fry on low heat for around a min on low heat. 4. Pour in the masala mix and fry on low heat for around 2 mins till oil separates.
5. Now add the mutton pieces and fry on high heat for around 2-3 mins mixing it well. 6. Add salt and mix. 7. Continue to bhunno/fry on medium heat for around 7-8 mins till the spices coat the mutton. 8. Now add tomato and mix well and cook for 2 mins
9. Now add the whisked curd/yogurt on low heat and mix it well. Continue to mix it on low heat for 3-4 mins till it is cooked and oil separates. 10. Add in the Kashmiri Chilli powder, mix and cook for 1-2 mins on low heat. 11. Now add potatoes and 1 cups of water, check the salt and mix well and close the pressure cooker. 12. Pressure cook for 4 whistles. 13. Open cooker once pressure is gone fully.
14. If you feel water is more, then cook on low flame for 20 mins