Boil dried chana in Instant pot

 

Chana - 1 cup

Water - 4 cups

Salt - 1 tsp

cooking soda - 1/2 tsp

Method:

1. Plugin Instant pot and add all the ingredients

2. Now seal the vent and press pressure cooking/manual for 45 mins (high)

3. Once done, you can do a quick release or wait for natural pressure release and use it for curry as needed. 

Hyderabadi party wala mutton curry

Hyderabadi party wala mutton curry

Mutton with bones - 2 lb

Oil - 1/4 cup 

Onion - 1.5 medium chopped fine

Tomatoes - 2 medium chopped fine like pulp

Green chili - 2 chopped

Cilantro /coriander leaves - 1/2 cup chopped

Mint leaves - 2 tbsp chopped

Ghee - 1 tsp

Lemon - juice of a half lemon

Paste:

Cashew - 20 pieces ( make a paste of it)

Dry whole masalas:

Cinnamon sticks - 2 inch

Star anise - 1 

Green Cardamom - 5

Clove - 6

Spices:

Red chili powder - 1 tsp

Kashmiri red chili powder - 1/2 tsp

Turmeric - 1/4 tsp

Coriander powder - 1 tsp

Cumin Powder - 1/2 tsp

Meat masala powder - 1 tsp

1.Heat oil in a pressure cooker

2.Now add whole dry masalas and fry for a minute

3.Now add onions, green chilis and fry till they are light brown in color

4.Now add ginger garlic paste, red chili powder, salt and mix well

5.Now add mutton, tomato, curd and mix well and cook for 5 mins

6.Now add cumin powder, Garam Masala, coriander powder and mix well.

7.Now add water and cook for 6-7 whistles

8.Once pressure is released, open the lid and add cashew paste, ghee, lemon juice, cilantro, mint and mix well.

9.Now check if you need more gravy add some more water and cook for 15 mins on medium-low.

10.Turn off the flame and serve with roti and rice

Instant pot Quinoa kichidi with spinach and bottle gourd

Instant pot Quinoa kichadi with spinach and bottle gourd

Quinoa - 1 cup - soak for 30 mins
Red Masoor Dal - 1/2 cup - Soak for 30 mins
Yellow Moong dal - 1/2  Soak for 30 mins

Oil - 2 tbsp

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

Onion - 1/2 sliced thin

Green chilis - 4

Ginger garlic paste - 1 tbsp

Spinach leaves - 1 cup chopped

Bottle gourd - 1 cup chopped fine
Tomato - 1 M chopped
Red chili powder - 3/4 tsp
Turmeric - 1/4 tsp
Coriander powder - 1.5 tsp
Kitchen king masala or Garam Masala - 1 tsp (plus little more if you like spiciness)
Ghee - 1 tbsp
Salt - 2.5 tsp
Water - 4.5 cups

Lemon juice - 2 tbsp 

Method:

1. Heat oil in instant pot saute mode on high,
2. Now add chana dal, urad dal, mustard seeds, and cumin seeds and fry till days are a light brown color.
3. Now add hing, onion, green chili and fry nicely for 5 mins
4. Now add ginger garlic paste and spinach, bottle gourd n fry for 2-3 mins
5. Now add tomato, red chili powder, coriander powder, turmeric, kitchen king masala, and salt.
6. Now mix well and cook till oil oozes out
7. Now add quinoa, dals, and water and check the salt.
8. Now cancel saute mode and keep the lid and seal the vent
9. Now press manual and 8 mins
10. Once 8 mins done, wait for 4-5 mins and pressure release

11. Garnish with ghee and lemon juice  

Hyderabadi Chicken keema fry

Chicken Keema - 2 lbs

Tomato - 2 medium Grated or pulp

Onions - 2 medium - chopped 

Green chili - 2 chopped

Water - 1/2 cup

Spices:

Red chili powder - 1 tsp

Kashmiri chili powder - 1/2 tsp

Turmeric - 1/2 tsp

Cumin Powder - 1/2 tsp

Coriander powder - 1 tsp

Extra spices

Meat masala - 1 tsp

Kitchen king masala - 1/2 tsp ( optional)

Extra greens

Green chili whole - 3

Cilantro leaves - 1/2 cup

Method:

1. Heat oil in a pan, add onion, green chilies n fry well till onions are golden brown.

2. Now add ginger garlic paste n tomato puree n cook till oil oozes out

3. Now add  spices n mix well

4. Now add chicken keema n cook well till water is evaporated till oil oozes out 

5. Now add water and cook on low flame with lid on for 10 mins

6. Now add extra spices and coriander leaves and mix well and cook on low flame for 5 mins with the lid on.

Karnataka style Saaru ( Rasam)

 

Tomato - 2 round ones - ripped ( see preparation notes)
Cooked Toor dal water - 1/2 cup  ( see preparation notes)

Tamarind paste - 1/2 tsp ( store-bought)

Garlic - 5  big cloves crushed

Green chili - 1

Red chili powder - 1/4 tsp

Rasam powder - 1.5 tsp ( Priya brand)

Fenugreek seeds - 3

Mustard seeds - 1/4 tsp

Dry red chili - 1 broken

Asafoetida / Hing - 1/4 tsp

Turmeric - 1/4 tsp

Curry leaves - 6 teared

Cilantro leaves - 1/4 cup

Water - 1.5 cups

Preparation Notes: 

1. MW tomatoes for 10 mins with little water and let them cool and squeeze them nicely and keep aside.
2. For Toor dal water - pressure cook toor dal and just use water on top and rest of dal you can use for your pappy pr any type of dal

Method:

1. Heat oil in a pan, add fenugreek seeds, mustard seeds, urad Dal, dry red chili, green chili, garlic, curry leaves, and fry till garlic is a light brown color.

2. Now add hing, tomato pulp, toor dal water, tamarind paste and mix well

3.Now add rasam powder, red chili powder, salt, cilantro, and water and let it boil for 10 mins on medium flame.

4.Now boil for 5 more mins on low flame and switch off the flame.

5.Serve with hot rice and ghee

Almond flour cake

 

INGREDIENTS

Eggs -3 large (room temperature)

Vanilla extract -  1 tsp 

Lakanto Monk fruit - ⅓ cup 

Unsalted butter - ⅓ cup (melted)

Sour cream - ½ cup 

Almond flour - 2 cups

Baking powder - 2 tsp

Salt - 1/4 tsp

Fesh blueberries - ½ cup 

Baking dish - 8*3 round 

Method :

1. In a big bowl add eggs, Vanilla extract, sugar, butter, sour cream, and beat well with a whisker
2. Now add almond flour, baking powder, salt and fold well everything together.
3. Now add blueberries and fold again slowly
4. Now grease 8*3 baking dish with butter, and place a greased parchment paper or foil in the dish
5. Now transfer the cake batter into dish
6. Now Bake at 350ºF for 45-50 mins until the toothpick is clean when inserted.

Cabbage salad

 Cabbage salad

Set 1 :

Cabbage - 1 cup shredded

Carrot - 1 tbsp grated

Green chili - 1 finely chopped

Coriander leaves - 1 tbsp

Roasted peanuts - 1/4 cup crushed

Lemon juice - 1 tbsp

Set 2: Tadka

Ghee - 1 tbsp

Mustard seeds - 1/2 tsp

Curry leaves - 5 chopped

Salt - to taste

Fresh coconut - 1 tbsp grated 

Mix set 1 ingredient in a bowl.

Do tadka with set 2 ingredients and add to set1 bowl

Add salt, coconut and toss well and serve