fish fry mom style

 

Fish - 24 pieces

Red chili powder - 1.5 tsp

Salt - 1 tsp plus little 

Turmeric - 1/4 tsp

Coriander powder - 1 tsp

Cumin powder - 1/4 tsp

Garam masala - 1/2 tsp

Ginger garlic - 1 tsp

mix well everything and keep aside for 30 mins

Besan - 2 tbsp 

Now sprinkle besan and mix well and keep aside for 5 mins

and deep fry

Mutton gravy with potatoes

 

Ingredients

Mutton - 2 or 3 lbs

Potatoes - 5 whole

Onion - 1 big chopped or 2 medium chopped

Tomato - 1.5 medium chopped

Cashew - 5-6 (optional - use only for parties)

Curd - 2 tbsp

Ginger garlic paste - 2 tbsp
Red chili powder - 1 and 1/4 tsp
Turmeric - 1/4 tsp

Coriander powder - 1tsp

Cumin seed powder - 1//2 tsp

Meat masala powder - 1.5 - 2 tsp 

Green chili - 3 whole

Coriander leaves - 1/4 cup chopped
Salt - as per taste

Water - 1 cup

Oil - 3-4 tbsp

Dry garam masala 

Cinnamon - 2-inch sticks

Cloves - 6

Green cardamom - 3

Method :

1. Heat oil in a cooker,

2. Add onion and fry till light golden brown color.

3. Now take 3/4 of onion from above and keep aside

4. Now add dry garam masala and fry for a min

5. Now add meat and cook till water is evaporated and oil oozes out

6. Now add ginger garlic paste and cook for 2 mins

7. Now add red chili powder, turmeric, and salt and mix well for 2-3 mins

8 Now add coriander powder, cumin powder, and meat masala and cook for 2 mins

9. Now In the 3/4 of fried onion add tomato and cashew and grind to a smooth paste

10. Now add this paste tp cooking meat and mix well

11. Now add curd and water and mix well

12. Check the spices and if needed adjust here and close the lid 

13. Pressure cook for 5 whistles, once done switch off the flame and leave for a few mins.

14. Once pressure is released take the lid and add potatoes, green chili, and coriander leaves and mix well

15. Check the water, if needed add 1/2 cup and close the lid and give pressure for 1 whistle and switch off the flame and leave it for 15 mins without opening the lid.

16. open the lid and You will see oil on top. Switch off the gas and serve

keema kofta mom style

 

mutton keema - 2.2 lbs

Puffed chana dal - 1 cup (powder in mixie)

In same mixie,

add Green chili - 7

Pepper powder - 1/2 tsp crushed

Cloves - 6-7

Coriander leave - 1/2 cp

shahi zeera - 3/4 tsp

Grind to a coarse paste form

add to keema, and add salt and mix well

now add puffed chana dal powder and mix well and make balls and fry

Cabbage tomato bell pepper curry

Cabbage tomato curry

Cabbage - 3 cups chopped small or shredded
Bell pepper - 1  ( cut into small cube size )
Onion - 1 Medium chopped

Peas - 1/4  cup

Tomato - 1 small ( take out the pulp chop and use only outer part)

Green chilis - 6 chopped
Ginger - 1 tbsp (finely chopped)
Curry leaves - 6 -8 chopped
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds -1/4 tsp
Salt - to taste
Turmeric - 3/4 tsp
Red chili powder - 1/2 tsp

Coriander powder - less than 1/2 tsp

Preparation:

Cabbage - Place them in a microwave-safe big bowl add sprinkle little water and microwave for 10 mins (after 5 mins toss and do 5 more mins)

Frozen peas - Place them in a microwave-safe big bowl add sprinkle little water and Microwave for 2 mins 

Method :

1. Heat oil in a pan, add Chana dal, urad dal, mustard seeds, and cumin seeds. fry them light brown
2. Now add onions, green chili, ginger, and curry leaves and fry till onions turn pink
3. Now add cabbage and fry for 5 mins and close the lid and cook for 5 mins

4. Now add turmeric, salt, red chili powder and mix well 

5. Now add bell pepper, tomato and peas and mix well and cover and cook for 10 mins

6. Now keep mixing and cook for 5 more mins.
7. Now add coriander powder and mix well and cover n cook for 3mins and serve

Pesarapappu Tomato pappy / Yellow moong dal with tomato

 

Yellow moongdal - 1/2 cup ( soak for 1 hr)

Onion - 1 small sliced long

Green chili - 5 slit

Tomato - 1.5 m chopped

Tamarind - blueberry size 

Salt - as needed

Tempering 

mustard seeds - 1/2 tsp

cumin seeds - 1/2 tsp

Urad Dal - 3/4 tsp

dry red chili - 1 break into pieces

garlic - 4 crushed

curry leaves - 6 chopped

Method:

1. Boil 2.5 cups of water and add moong dal, oil, turmeric and boil nicely

2. Now add green chili and onion and cook till onions are cooked

3. Now add tomato, tamarind salt and cook till tomato are soft

4. Add 1/2 cup water if needed and boil till dal is v soft

5. Now heat oil in small pan, add mustard seeds, cumin seeds, Urad Dal, dry red chili, garlic, curry leaves and fry till garlic is light brown.

6. Now add to dal and check salt.

Moms liver curry

 

Mutton liver/kidney - 2 lbs ( 2 cups)

Onion - 1 medium chopped

Green chili - 4

Curry leaves - 10

Tomato - 1.5 chopped 

Red chili powder - 1.5 tsp

Ginger garlic paste - 1 tbsp

Turmeric - 1/4 tsp

Coriander powder - 1 tsp

Coriander leaves - 1/2 cup

Dry masala - pasta (2 inch) lavanga (4) elachi(4) shahi jeera ( 1 tsp)

Water 1/2 + 1/2 cup

Heat oil in a pan, add dry masala's, now add onion, green chili, curry leaves and fry till onion turns light brown

now add liver/kidney and cook till oil oozes out

Now add red chili powder, turmeric, salt and mix well and cook for 2 mins

Now add 1/2 cup water and cook for 5 mins

Now add tomato and cook till tomato is soft

Now add coriander powder and coriander leaves and 1/2 cup water and close the lid and cook on low flame for 15 mins

Simple Boiled egg tomato curry

 egg curry

Eggs - 7

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Green  chili - 3 chopped
Curry leaves - 10 - chopped
Onion - 2 m  chopped
Tomato - 2 small chopped
Turmeric - 1/2 tsp
Red chili - 3/4 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp

Salt - as per taste

Coriander leaves - for garnishing

Water - 1/2 cup

Method:
1. Heat oil in a pan, add Mustard seeds, cumin seeds, green chili, curry leaves fry for 2 mins
2. Now add onion and fry till they are light golden in color and cooked
3. Now add tomato, rcp, turmeric, coriander, cumin and salt and cook for 5 mins without closing the lid
4. After oil oozes out.
5. Add eggs, coriander leaves and water and close the lid n cook for 15 min on low flame.