Mutton masala fry

1 set ingredients 

Mutton - 2 lbs ( 500 ms)

Ginger garlic paste - 1 tbsp

Salt - 1 tsp

Water - 1 cup

2 nd ingredients

Green chili - 2-3

Curry leaves - few - 2 springs

Onion - 15 small shallots or 1 m chopped

Red chili powder - 1 tsp

Coriander powder - 1 tbsp

Cumin powder - 1 tsp

Salt - to taste

Fennel seed powder - 1 tsp

Turmeric - 1/4 tsp

Garam Masala - 1/2 tsp

Pepper powder - 1/4 tsp

1. In pressure cooker add mutton, ginger garlic paste and salt and water and cook for 3-4 whistles and strain water and keep aside
2. Now heat oil in a pan and add green chili and curry leaves and fry for a min
3. Now add onion and fry till light golden brown color
4. Now add mutton and turmeric and cook on high heat for 2 mins
5. Now add coriander powder, red chili powder, fennel and salt and mix well for 2 mins
6. Gradually add mutton stock little and mix well and cook for 2 mins
7. Now add garam masala and pepper powder and mix well and add more stock and cook well.
8. Now garnish with coriander leaves

Simple Chole curry

 Serves 2 people

Choley - 1 cup (soaked overnight) and pressure cook for 3 whistles with 1 tsp salt

Onion - 1 small chopped 

Tomato - 2 medium chopped ( remove the skin if possible)
Green chili - 2 chopped

G.g paste - 1 tsp

Rcp - 3/4 tsp

Haldi - 1/2 tsp

Choley masala - 1 tsp

Mango powder - 1/2 tsp ( optional )

oil - 3 tbsp


preparation:

1. Heat oil in a pan, add onion and green chili and fry till onion turns light brown color.

2. Now add ginger garlic paste and mix well.

3. Now add red chili powder, turmeric, and salt and cook for a min.

4. Now add tomato and mix well and close the lid and cook till oil oozes out with lid closed.

5. Now add chole masala, boiled chole along with water and mango powder and mix well

6. Now add close the lid and cook for 5-10 mins on slow flame 

7. Check the salt and water consistency and garnish with coriander leaves.

Optional tadka :

Heat 1 tbsp oil or ghee, add 3 garlic cloves, 2 whole green chili, and 5-6 curry leaves and fry till garlic turn light brown and add to cooked and ready to serve chole.

Garlic green chili raita

Green chilie - 1
Garlic pod - 2
Curd - 1/2 cup
salt - as per taste
zeera powder - 1/4 tsp ( optional)

Method:

1. Take small chopper, add 2 tbsp curd, green chili, garlic, salt and grind nicely until green chili and garlic turn into paste 

2.Now take it out and mix it with rest of the curd.

3. Now you can garnish with cumin powder or make a tadka with ghee and cumin seeds and add to curd.

Baingan masala

 

Eggplant - 7 or 200 gms

Peanuts - 1/4 cup

Sesame seeds - 1/2 tbsp -  1tbsp

Cumin seeds - 1 tsp

Onion - 1 m - chopped

Ginger garlic paste - 1 tsp

Tomato - 1 m chopped

Salt

Turmeric - 1/4 tsp

Red chili powder - 1 tsp

Coriander powder - 1 tsp

Roast dry roast peanuts and take aside

Roast dry roast sesame seeds and keep aside

Now make it powder and keep aside

Heat 1 cup oil and fry eggplant till light brown color

Now take off the oil and leave only 2 tbsp

Now in that oil add cumin seeds, fry for a min 

Now add onion and fry till light brown

Now close with the lid and cook for 3 mins

Now add ginger garlic paste and mix well

Now add tomato and salt and mix well and close the lid and cook for 5 mins

Now open the lid and add turmeric, red chili powder, coriander powder and mix well

Now add dry roast powder n mix well for a min

Now add 1.5 cups of water and let it boil

Now add fried egg plant and mix well and close the lid and cook on slow flame.

Open switch off the flame and open the lid and garnish with coriander leaves and serve.

Hyderabadi Chicken Mejestiic

Set 1 :

Chicken breast - 2 lbs - cut into long strips.

• Marinate this chicken in butter milk and salt and keep aside for 3 hrs.

Set 2:

Cornflour - 3 tbsp

Salt

Egg - 1 whole 

Ginger garlic paste - 2 tsp

Oil - 1 tsp

• Mix well and keep aside in fridge 1 or 2 hrs.
• Now deep fry marinated chicken in oil nicely till they re light brown color.

Set 3:

Oil - 3 tbsp

Garlic - 6 -8 cloves chopped fine

Green chili - 8 slit them in half

Curry leaves - 4 springs

Mint - 1/2 cup chopped

Turmeric - 1/2 tsp

Red chili powder - 1 tbsp

Cumin powder - 1 tsp

Coriander powder - 2 tsp

Curd - 4 tbsp

Soya sauce - 1.5 tsp

Cashews - 1/2 cup crushed into small pieces

• Now heat oil in a pan and add cashews and fry till they are slight brown in color
• Now add garlic, green chilis, curry leaves, mint leaves, turmeric, chili powder, coriander powder, cumin powder, curd and mix well and cook until it becomes thick gravy.
• Add salt and cook till curd is almost dried.
• Now add soya sauce  and add above fried chicken and saute well for a min or two.
• Now add lemon juice and coriander leaves and switch off the stove and mix well and serve.

Perfect Hyderabadi Potato Korma

1st set Ingredients

Potatoes - 5 medium ones (boiled for 10 mins in microwave n cut into chunks)

Oil - 3-4 tbsp

Cumin seeds - 1 tsp

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

2nd set - grind to a fine paste

Cashews - 1 tbsp

Melon seeds - 1 tbsp

Poppy seeds - 1 tsp

water - 1/2 cup

Spices:

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Garam Masala - 1/2 tsp

Water - 1 cup 

Method :

1. Heat oil in a pan and cumin seeds 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 add tomato, turmeric, red chili powder, salt and mix well.
5. Once tomato is cooked and when it starts to leave oil to sides
6. Now add cashew melon poppy paste and cover and cook for 3 mins
7. Now add coriander powder, cumin powder and garam masala and mix well for a min.
8. Now add boiled potato chunks, kasuri methi and cilantro and mix well for a min.
9. Now add 1 cup water, and cook for 5 mins in low flame.
10. Now serve with hot rice.

Paneer fried rice - kids fav

 

Ingredients
Oil - 2 tbsp
Paneer -  Cut into small cubes - 1 cup

Mixed veggies - 1/2 cup

Eggs - 2 

Rice -  2 cups cooked/leftover rice ( I used Basmati rice)

Soy sauce - 2 tsps

Vinegar - 1 tsp 

Chili garlic sauce - 1 tsp

White pepper powder - 3/4 tsp or to taste

Black pepper powder - 1/2 tsp

Salt to taste

Sesame oil - 1/2 tsp

Method
1. Heat oil in a pan, add paneer, white pepper and salt and fry for a min.
2. Now add mixed veggies and fry for 5 mins and push them to side.

3. Now add beaten egg to the empty side in a pan, allow to cook for about a minute and scramble.
4. Now add the cooked rice and toss well.
5. Now add soy sauce and vinegar, chili garlic sauce, black pepper , salt and toss well.
6. Now mix everything well, allow to cook for 3-4 minutes.
7. Now add sesame oil and mix well for a min or two and serve.
Notes : Optional - Garnish with chopped spring onions and serve hot.