VK Hyderabad Tomato rasam

 

Set 1 

Water - 2-3 cups

Coriander leaves - 1/2 cup with kadalu

Curry leaves - 2 big kadalu

Dry red chili's - 2 big ones break them

Salt - to taste

Turmeric - 1/4 tsp

Rasam powder - 1 tsp heap ful

Red chili powder - 1/2 tsp

Pepper powder - 1/4 tsp

Tomato - 3 chopped and grind them to paste

Tamarind paste - 1 tsp

Set 2:

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Garlic - 5 crushed

Hing - 2 pinches

Curry leaves - 1 stem.

Method:

1. Boil set 1 ingredients and let it boil 2 times nicely.

2. Now take a separate pan, heat add oil, add mustard seeds, cumin seeds, urad dal, garlic, hing, curry leaves and fry nicely.

3. Now add this seasoning in rasam and close the lid.

VK Hyderabad Chicken fry

 
Set 1
Whole Chicken - 2lbs - cut into small pieces
Turmeric - 1/2 tsp
Coriander powder - 3/4 tsp
Cumin powder - 1/2 tsp
Menthi podi - 1.4 tsp ( optional)
Ginger garlic paste - 1 tbsp
Chicken masala - 1 tsp heap fun ( add more if you want)
Salt - to taste
Red chili powder - 1/2 tsp
Onion - 1 medium ( chopped fine)
Green chili - 1 chopped fine 
Oil - 2 tsp
Water - 4 tbsp

Set 2
Oil - 2 tbsp
Coriander leaves - 1/4 cup chopped

Method:

1. Mix well all the ingredients from set 1 and keep it on stove.

2.Cook with lid covered and let it release water.

3. Now let it cook until water is evaporated.

4. Now add oil, coriander leaves and fry well with no lid.

5. Roast well till chicken pieces light brown color

Chole curry with onion tomato gravy.

 Ingredients:

1 set (Pressure cook in Instant pot for 15 mins n once done save water)

Chole - 1 cup

turmeric - 1/4 tsp

Salt - 1/2 tsp

water - 1.5 cups

2nd set 

Oil - 2 tsp

Onion - 1 m chopped

Tomato - 2 m (whole with slits)

Ginger and Garlic paste - 1tsp 

Turmeric powder - 1/2 tsp

Chilli Powder - 1/2 tsp tsp

Salt - 1/2 tsp

Set 3

Oil - 2 tsp

Cumin seeds - 1/2 tsp

Onion - 1/2 chopped

Green chilies - 2 no. (chopped)

Curry leaves - few

Red chili powder - 1/4 tsp

Salt to taste

Aam Chur powder - 1/2 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

chana masala- 3/4 tsp

Water - 1/2 cup

Coriander leaves for garnishing

Method:

1. Heat pressure cooker, add Set 2 ingredients and give 2-3 whistles, switch off and let go the pressure.
2. Once pressure is gone, open the lid n peel tomato skin and mash it.
3. Heat oil in the pan, 
4. Add cumin seeds, onions, green chilies, curry leaves and fry until light pink.
5. Now add onion tomato gravy from cooker and mix well.
6. Now add, red chili powder, salt, corinder powder, cumin powder, aamchur powder and mix well.
7. Now add little chole from set 1, water and mix well and cook with lid closed for 5 mins.
8. Now add Chana Masala, coriander leaves and mix well n cook for 5 mins on medium flame.
9. Now add extra chana water if needed and close the lid and cook till 15 mins on low flame.
10. Serve with rice.

Neelima's Chicken Dum biryani

 

Set 1 Marination

Chicken - 2 whole chutney into small pieces ( u can include log n thigh pieces)

Ginger garlic paste - 1 tbsp

Curd - 1/2 cup

Red chili powder - 2 tsp

Salt - 1 tbsp

Shan bombay masala - 1 packet minus 2 tbsp ( we will add this in rice water)

Set 2

Oil - 1/4 cup

Onion - 1 Medium long sliced (fried dar brown)

Set 3

Data Basmati rice - 9 cups (wash n soaked for 30mins or more)

Water - 10 cups

Salt - 4 tbsp

oil - 2-3 tbsp

Shan masala - 2 tbsp packet

Set 4 for curry

Ghee or butter - 5 tbsp

Garam Masala - pata, lavanda, elachi, mogga puvu, bay leaf

Onion - 2 M choped for curry.

Green chili - 6-8 chopped

Ginger garlic paste - 2 tbsp

Tomato - 2.5 medium chopped (round ones)

Mint - 1 bunch chopped (1/2 for curry n 1/2 for layering)

Coriander -  1 bunch chopped (1/2 for curry n 1/2 for layering)

Set 5 Layering

Green chili - 5 slit and cut into 1/2

Mint - 1/2 bunch from above

coriander leaves - 1/2 bunch from above

Fried onion -  from set 2

Ghee - 10-12 tbsp

food color - 2 pinches in 1/4 cup warm milk or water

Preparation:

From  Set 1 Marinate all  ingredients and keep aside for 30 mins

From Set 2 Fry onions into golden brown

Method for curry preparation

1. From set 4 Heat ghee or butter in big think pan,

2. Add whole Garam Masala and fry for 2-3 mins

3. Now add onions, green chili and fry nicely till onions are light golden brown

4. Now add ginger garlic paste mix well and cook for 2-3 mins

5. Now add chopped 1/2 mint n 1/2 chopped coriander fry nicely for 5-8 mins

6. Now add marinated chicken from set 1 and cook until its half done (10-15 mins)

7. Now add tomato n cook for 10-15 mins with lid closed.

8. Now open the lid and let the chicken gravy thicken nicely and switch off the stove and keep aside,

9.  Preparation of rice.

10. From set 3, take a big bowl and water, salt oil and masala and let it come rolling boiling.

11. Now add rice and cook for 8 mins sharp

12. Now take the chicken curry dish and start layeirng

13. On top of chicken curry, add 1 layer of rice, green chili, mint, coriander leaves, fried onion and ghee

14. And again repeat  add rice, green chili, mint, coriander leaves, fried onion and ghee

15. repeat like 3- 4 layers until rice is done

16. On top layer, once you add everything, add food color mixed with milk and extra ghee.

17. Now keep dosa pan under biryani dish and  cover and cook for 30 mins on low to medium flame,

Semiya lemon rice / semiya pulihora

Set 1

Semiya/ vermiceli - 5 cups

Salt 2 tsp

Turmeric - 1/2 tsp

Water - 8 cups

Set 2

Oil - 2-3 tbsp

Mustard seeds - 1 tsp
Chana Dal - 2 tsp
Urad dal - 2 tsp

Green chilli - 8-10  chopped

Ginger -  2 tsp chopped fine
Curry leaves - 1 spring 

Mixed vegetables - 2 cup chopped and Microwaved for 5 mins
Turmeric - 1/2 tsp ( optional)
Cashews or peanuts - 10 (optional)
Salt - as per taste
Lemon juice - 3-4 big size lemon juice
Coriander leaves - 3-4 tbsp chopped

Method:

1. from set 1 boil water, once boiled add vermicelli and cook for 3-4 mins and drain in a stainer and wash nicely with cold water and keep a side. Vermicelli should be completely cold.

2. From set 2, Heat oil in a pan.

2. Add chana dal, Urad dal, mustard ,let fry till dals are light brown
3. Add cashews, ginger, green chili, and curry leaves fry for 2 min.
4. Add vegetables and cook for 5 mins with lid closed. Mix in between.
5. Now add turmeric, salt and lemon juice and cook for 1 min on slow flame
6. Add cooked vermiceli  and mix well and switch off the flame.
7. Garnish with Coriander leaves.

Vegetable Lemon Quinoa (lemon rice)

 Quinoa - 1 cup ( wash and cook with 2 cups of water in rice cooker)

Mixed vegetables - 1 cup chopped
Green chilli - 6 whole or chopped
Ginger - 1 inch chopped fine
Curry leaves - 1 spring
Mustard seeds - 1/2 tsp
Chana Dal - 1tsp
Urad dal - 1 tsp
Turmeric - 1/2 tsp
Cashews or peanuts - 10 (optional)
Salt - as per taste
Lemon juice - 1 big size lemon juice ( 5 tbsps)
Coriander leaves - 1 tbsp

Method:

1. Heat oil in a pan.
2. Add chana dal, Urad dal, mustard ,let fry till dals are light brown
3. Add cashews, ginger, green chili, and curry leaves fry for 2 min.
4. Add vegetables and cook for 5 mins 
5. Now add turmeric, salt and lemon juice and cook for 1 min on slow flame
6. Add cooked quinoa and mix well and switch off the flame.
7. Garnish with Coriander leaves.

Peanut chutney (cousin style)

Set 1

Peanuts - 1/2 cup ( roast in MW for 2 mins, mix every min)

Set 2

Green chili - 2

Tomato - 1 small chopped

Mint - 5 leaves

Coriander leaves - 1/4 cup

Set 3

Tamarind paste - 1/2 tsp

Salt

Water - 1/2 cup to 1 cup

Seasoning:

Oil - 2 tbsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Urad dal - 1/4 tsp

Curry leaves - 3 chopped

Hing - 2 pinches

Method:

1. Roast peanuts in MW and cool them and keep aside to cool down.
2. Now in a pan, add oil, green chili, tomato, mint, coriander leaves n fry till tomato is soft. 
3. Switch off the stove and let it cool.
4. Now in mixie jar add Set 1, cooked Set 2,  Set 3 and grind into a very smooth paste.
5. For tempering - heat oil in a pan, add mustard seeds, cumin seeds, urad dal, curry leaves, hing and fry for 2 mins until Urad Dal is little brown
6. Now add and mix this mixture to peanut paste. Serve with idli and dosa.