My mom simple dal / Chapatti Pappu

 

Set 1: 

Toor dal - 1 small cup

Turmeric - 1/2 tsp

Water - 3 cups

Set 2 -
Ghee - 1 tbsp
Oil - 2 tbsp
Mustard - 1/2 tsp
Cumin - 1/2 tsp,

Urad dal - 1/2 tsp

Tomato - 1/2  chopped small

Green chili - 3

Garlic - 3 cloves 

Curry leaves - 10 - 12 teared
Asafetida / Hing- 2 pinches 

Coriander leaves - 1/4 cup chopped

Method: 
1. Pressure cooker set 1 ingredient for 4 whistles and once done switch off the stove and let the pressure release and mash the dal to smooth paste.
2. Heat oil in another pan add mustard seeds, cumin seeds, urad dal, green chilies, curry leaves, garlic, and fry for a minute or two.

3. Now add tomato and cook till they are mashed and now add hing and mix well.
4. Now to the dal to above tomato mix, add 1 cup water, coriander leaves, ghee, and salt, and let it boil for 5 mins and it's done.

Hyderabadi Chicken curry

Chicken curry

Marinate and keep aside for 30 mins

Chicken - 2 lbs

Red chili powder - 1.5 tsp

Salt

Turmeric - 1/2 tsp

Garam masla - 1/2 tsp

Coriander powder - 1 tsp

Ginger garlic paste - 2 tsp

Curd - 2 tbsp

Green chili - 2

Set 2 - grind to a paste and keep aside

Onions - 2 tbsp - fried onions

Coconut powder - 2 tbsp

Tomato - 1 small

Set 3 

Onion - 2 Medium

Meat gram masala - 1 tbsp

Mint - 2 tbsp

Coriander leaves - 1/4 cup

Water - 1 cup

Method:

1. Heat oil in a pan, add onion, and fry till golden brown
2. Now add marinated chicken and mix well and cook for 5 mins on high heat
3. Now add onion coconut paste, mint, and coriander leaves and close the lid and cook for 3 mins.
4. Now add water and close the lid and cook for more than 15 mins on low flame.

Bell pepper fry / Capsicum fry

 

Bell pepper fry / Capsicum fry

Bell pepper - 2 cups chopped (3 m sized)

Oil -  2 tbsp

Mustard seeds - 1/2 tsp

Chana dal - 1 tsp

Urad dal - 1 tsp

Onion - 1 small chopped ( 1/2 cup)

Curry leaves - 12 leaves or 2 stems

Green chili - 3 chopped 

Turmeric - 1/2 tsp

Salt - to taste

Coconut shredded fresh- 2 tbsp

Method :

1. Heat oil in a pan,

2. Now add mustard seeds, chana dal, urad da, and fry for a min

3. Now add onions, green chili, curry leaves, and fry till onions are light brown color. 

4. Now add turmeric, bell pepper/ capsicum and fry for a min and cook for 6 mins with lid closed, keep stirring in between.

5. Now you can see bell pepper change its color, mix well.

6. Now add shredded coconut, salt and mix well

7. Now close the lid and cook for more 2 minutes and its done

8. Serve with hot rice or roti.

Simple Tomato Rasam

 Tomato - 3 M round ones

Tamarind - cherry size

Toor dal - 1 tbsp - make a fine powder

Cumin seeds - 3/4 tbsp - make a fine powder

Pepper seeds - 3/4 tbsp - make a fine powder

Green chili - 3

Garlic - 4-5

curry leaves - 10

mustard seeds -

Urad dal -

Dry red chili - 2

hing

curry leaves

coriander leaves

Boil tomatoes, tamarind in water for 10 mins.

Now heat oil in a pan, add, mustard seeds, dry red chili, hing, curry elaves, garlic, greenehili, turmeric and mix well

Now add boiled and mashed tomato pulp with water and toor dal powder and cook for 5 mins

Now add cumin and pepper powder and mix well 

Now add curry leaves and coriander leaves and mix well and cook for 5 mins

Ginger tea

 

Ingredients: 1 cup water 2 tsp of tea leafs 2 laung/lavang 2-inch adrak 1 ealichi 1 cup milk 2 tbsp sugar Saffron Method: Boil 1 cup of water Add 2 tsp of tea leafs Add crushed adrak and laung in boiling water Add 1 cup milk Bring it to boil Add 2 tbsp sugar Add 1 ealichi Boil for 1 to 2 mins Add 2 strands of saffron in cup Pour tea in cup Put some saffron on top of it for garnish Ready To Serve

https://www.youtube.com/watch?v=10brHueIV_Q

Tomato coriander chutney

 Tomato coriander chutney

Set -1 Dry roast and make powder

Sesame seeds - 2 tbsp

Cumin seeds - 1 tsp

Set 2 

Oil- 1tbsp + 1tbsp

Green chilies - 5

Curry leaves - 10-12

Asafoetida - 2-3 pinches

Corinader leaves - 1.5 cups ( dont remove stems)

Tomatoes - 4 M chopped long

turmeric - 1/2 tsp

Garlic - 7

Tamarind paste - 1 tsp

Salt - to taste

Set 3 - seasoning 

Oil - 3 tbsp

Mustard seeds - 1/2 tsp

Urad Dal - 1/4 tsp

Chana Dal - 1/4

Cumin seeds - 1/4

Curry leaves - few

Dry red chili - 2

Garlic - 5

Asafoetida - 2 pinches

1. Prepare set 1 and keep aside

2. Heat oil in a pan, add green chilies, and cover with a lid for a min - stir in between. and keep them aside.

3. Now in the same pan, add more 1 tbsp more oil and add curry leaves, asafetida, coriander leaves and saute for a min.

4. Now add tomatoes, turmeric and mix well and cook for 3 mins with lid covered.

5. Now when tomatoes become soft and mushy, switch off the stove and let it cool.

6. Now in a mixie, take set 1 powder, add cooked tomato mixture, fried green chili tamarind paste, salt, garlic, and grind to a coarse mixture.

7. Now prepare the tempering. Heat oil in a pan, add mustard, cumin, urad, chana dal, dry red chili, garlic, asafetida, and fry for a min and add to the coarse mixture above.

Mutton Tahari

Mutton tahari tahari

Set 1 - Marinate below ingredients

Mutton - 2 lbs ( cut into small pieces)

Ginger garlic paste - 2 tsp

Salt - 1 tsp

Red chili powder - 2 tsp

Turmeric - 1/2 tsp

Garam masala powder - 1.5 tbsp (check set 2prep notes)

Lemon juice - 1 whole

Curd - 1/2 cup

Coriander leaves - 1/2 cup

Mint leaves - 2 tbsp

Set 2 - Garam masala powder ( grind it to powder)

Coriander seeds - 1tbsp cinnamon sticks - 2 inches caraway seeds/ Shahi jeera - 1 tsp clove - 4 cardamom -5

Set 3 Dry Garam masala

Bay leaf - 2

Cinnamon sticks - 2 inch

Shahizeera - 1/2 tsp

Cloves -3

Cardamom pods - 3

Cooking oil 1 cup

Onions- 2 medium size

Tomato - 3 m round ones

Coriander leaves - 1/4 cup Mint leaves - 2 tbsp Green chilies - 3 whole

ghee - 2 tbsp

Basmati rice - 3 cups rice (soak for 30mins)

Lemon juice - 3 tbsp Salt- 1 tsp - check if needed Water - 4.5 cups

Prep:

Soak rice for 30 mins

Grind dry garam masala powder and keep aside

Slice tomatoes and keep aside

Method:

1. Heat oil in a pressure cooker, add onion n fry till light brown color

2. Now add set -3 ingredients and fry for a min

3. Now set -1 add the marinated mutton and cook for 3-4 mins

4. Now add tomatoes and give 4 whistles and switch off the stove.

5. Once pressure is released, open the lid and coriander leaves, mint, green chili and mix and cook for 2-3 mins on low flame.

If you are cooking in a pot -

6. Now in a big dish, add ghee, cooked mutton pieces, and spread nicely.

7. Now add soaked rice, measure, and add mutton gravy and water so that it will come as 4.5 cups.

8. Now add lemon juice, salt if needed and cook on medium heat for 20 mins, your Tahari is done. Serve with raita.

If you are cooking in Instant Pot -

6. Add ghee in the inner pot and add mutton pieces and spread them nicely.

7. Now add soaked rice, measure, and add mutton gravy and water so that it will come as 4.5 cups.

8..Now add lemon juice, salt if needed and click manual or pressure for 6 mins. close the seal and cook until it naturally release its pressure. Serve with raita.