No rice idli || urad and yellow moong dal ||

 

Urad dal - 1 cup

Yellow Moong Dal - 1 cup

Poha - 1/8 cup (optional)

1. Soak them for 4 hrs separately
2. Grind soaked moong dal first and take it in a big bowl
3. Now grind Urad dal. (If you are using Poha grind with urad dal)
4. Mix all together in a big bowl and keep it for fermentation  overnight in Oven 
5. Once fermented mix the batter with little water to make the right consistency.
6. you can add 2 pinches of soda if you want (optional)
7. make idles and enjoy.

Cook chickpeas in an Instant Pot

 

Cook chickpeas in an Instant Pot

INGREDIENTS

2 cups dry chickpeas 

Water - 4 cups​

1/8 tsp salt 

2 teaspoon oil 

Method:

1. Wash chickpeas and soak them overnight or a couple of hours, 

2. Place the chickpeas into Instant Pot and cover with water. 

3. Add the salt, OIl, and close the lid. Place the pressure release handle (vent) in the “Sealing” position.

4. Cook on high pressure for 25 minutes: 

5. Let it release naturally and it will take 20 mins. 

6. Once cooked, drain and use store in the refrigerator for 4 to 5 days, or freeze indefinitely.

We freeze the drained chickpeas in sealable containers in 1.5 cup servings, which equals 1 15-ounce can.

Quinoa masala dosa

 Ingredients:

Quinoa = 1cup

Rice - 1/2 cup Moong dal - 1 Tbsp Channa dal - 1 Tbsp

Urad dal - 1 tbsp

Green moong dal - 1tbsp

Salt to taste

Green chili - 3

Ginger - 1 inch

Hing - 3 pinches

Cumin seeds - 1 tsp

Water for soaking and grinding Ghee/oil for roasting

Hyderabadi restaurant style chole curry

Hyderabadi restaurant-style chole curry

Set 1: (See preparation notes)

White Chana - 1 cup (Soaked overnight or for 5 hrs)  

Water - 2.5 cups

Salt - 1/2 tsp

Oil - 1 tsp

Set 2:

Onion - 1 medium chopped 

Tomato - 1 large chopped (Pureed)

Ginger garlic paste - 1 tsp

Curd - 2 tbsp

Water - 1.5 cups

Whole masala - Bay leaf, cumin seeds, cloves, cinnamon

Spice powders:

Red chili powder - 1/2 tsp

Kashmiri chili powder - 1/2 tsp

Choley masala - 1 tsp

Chat masala - 1/2 tsp

Amchoor powder - 1 tsp

Turmeric - 1/2 tsp

Salt - 1/2 tsp or to taste

Preparation:

• Add chana in an Instant pot, add water, salt, soda, and manual cook for 25 mins.
• Optional for extra thickness - Instead of just tomato puree from set 2 you can grind tomato, 1/2 cup chana water, 1/2 cup boiled chana to paste.

Method :

1. Heat oil in a pan, add the whole garam masala, and fry for a min.

2. Now add onion and fry till the onion turns light golden brown.

2. Now add ginger garlic paste and mix well for a minute.

3. Now add ground tomato paste and spice powders and cook till tomatoes leave oil on sides of the pan

4. Now add cooked chana, curd, coriander leaves, and water and mix well for a minute.

7. Now close the lid and cook for 15 minutes and switch the flame off.

8. Open the lid and serve with rice or roti.

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.

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Paneer Butter Masala for two

 

1st set
Tomatoes - 2 M round ones chopped big chunks around 1 cup

Onion- 1/2 M chopped as a big chunk around 1/2 cup

Green chilies - 3 slit

Cinnamon - 1/2 inch
Ginger - 1 inch chopped

Garlic - 2 big chopped

Cashews - 1/4  + 1 tbsp 

Water - 1/2 cup

2nd set

Butter - 3 tbsp
Oil - 1tsp 

Red chili powder - 1 tsp
Red Kashmiri chili powder - 1 tsp

Kasuri methi - 1/2 tsp - Crush and powder
Garam Masala - 1/2 tsp
Cream - 1/2 cup ( i used milk )
Lemon juice - 1 tsp or Aam chur powder - 1/2 tsp

Paneer - 20 pieces cups

Method :
1. Heat oil in a pan, add Set 1 ingredients and close the lid and cook for  10-15 mins on medium flame.
2. After it is cool down ..take out and grind rest it to paste.
3. Now in the same pan add butter and oil 
4. Now add Red chili powders, Kashmiri red chili powder and add the ground paste and mix well
5. Now add kauri methi, salt Garam Masala, and 1/2 cup water and mix well and cook for 5 mins
8. Now add paneer and cook for 10 mins on slow flame with lid closed
9. Now add cream n mix well and switch off the flame and close the lid.
10. Check the salt and sourness ( if needed add lemon juice)

Simple sambar

 

Toor Dal - 1 cup (Boil in a pressure cooker with 2.5 cups of water)
Onion - 1/2 Chopped big slices
Tomato - 1 M chopped
Green chilies - 2
Curry leaves - few
Garlic - 3 pods crushed

Dry Red chili - 1 broken into half
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1/2 tsp
Tamarind paste -  1 tsp
Salt - 1tsp
Turmeric - 1/4 tsp
Red chili powder - 1/2 tsp
Sambar powder - 2tsp
Coriander leaves - few
Hing - 3 pinches
Ghee - 1 tbsp 

1. Heal oil in a pan.
2. Add mustard, cumin, urad dal, 

3. Now add garlic, curry leaves, green chilies, n fry for 2mins
4. Add onion, tomato and fry for 2 mins
5. Add red chili powder, salt, turmeric, hing and mix well
6. Add boiled dal, water, and tamarind paste and let it boil for few mins.
7. Add sambar powder n let it boil for again 10 mins.
8. Garnish with ghee n coriander leaves,

Mutton Biryani - 3 ( my style)

Set 1 ingredient:

Basmati Rice - 5 cups -soak for 1 hr before cooking  

Set 2 ingredients:

Mutton – 2 lb

Onion – 2M chopped

Tomato – 4 chopped ( big round ones) ( if you are using Roma tomatoes use 3)

Green Chili– 3

Ginger garlic paste - 2 tsp

Curd – 1 cup

Mint – 1 bunch (1/2 bunch in curry and 1/2 bunch in biryani)

Coriander leaves – 1 bunch (1/2 bunch in curry and 1/2 bunch in biryani)

Set 3 ingredients:

Ghee – 4 tbsp

Zeera / shahi zeera – 1tsp

Lemon  - 1/2 juice

Dry spices:

Red chili powder - 1.5 tsp

Salt - 1 tsp or to taste

Turmeric - 1/2 tsp

Coriander powder - 1 tsp 9 (optional)

Cumin Powder - 1/2 tsp (optional)

Shan Biryani masala - 4-5 tsp

Shan meat masala - 1 tsp

Whole dry garam masala:

Cinnamon - 2 inch broken

Cloves - 5

Green Cardamom - 4

Badi brown Cardamom - 2

Bay leaf - 2 big leaf

Pepper seeds -10

Shahi jeera - 1 tsp

Making curry base:

1. Heat oil  in a cooker, add whole dry garam masala spices

2. Now add onion, green chili and fry till light golden brown

3. Now add mutton and fry well until the water is dried up.

4. Now add ginger garlic paste n fry for 2 mins.

5. Now add dry spices and mix well.

6. Now add tomato and curd and mix well

7. Now add mint and coriander leaves and mix well and cook for 2 mins

8. Now add 1/2 or 1 cup water check the salt and give 5 whistles and switch off the flame.

9. Take the lid off once the pressure is out

10. If you feel the gravy is very water, put the cooker back on low flame with no lid and let the curry simmer for 5-10 mins and switch off the stove.

Making Biryani:

1.Heat ghee a big dish to make biryani.

2. Now add shahi jeera and add cooked mutton pieces on the base

3. Now add soaked basmati rice, lemon juice, mint, and coriander leaves, green chili and sprinkle meat masala.

4. Before adding water to biryani, measure your mutton gravy with the same cup you used for measuring rice

5. Now for 4 cups of biryani we need  7 cups of water (1 cup rice = 1 and 1/4 cup water )

6. Now add measured biryani gravy ( I had 4 cups of gravy so I took 3 cups of water)

7. Now add lemon juice Check the salt and close the lid and cook on a medium flame for 10 mins.

8. Now keep the flame on low and cook for 15 mins and switch off.

9. Serve with raita and dalcha