Perfect Spring onion, aloo and tomato curry

 

Spring onion - 1 cup - chopped 

Potatoes - 2 - cubed

Onion - 1/2 small - chopped

Curry leaves - 1 spring

Green chili - 2  chopped

Ginger garlic paste - 1 tsp

Tomato - 1 small  - chopped

Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Turmeric - 1/4 tsp
Salt - 1/2 tsp

Seasoning:

Oil - 3 tbsp

Chana dal - 1 tsp
Urad dal - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp


Method:
1. Heat oil in a big wok, add chana dal, urad dal, mustard seeds, cumin seeds, and fry for a min
2. Now add onion, curry leaves, green chili, and fry till onion are translucent
3. Now add Potatoes and ginger garlic paste and mix well.
4. Now add tomato, red chili powder, coriander powder, cumin powder, turmeric, salt and mix well and cover with the lid and cook till oil comes out.
5. Now add spring onion and mix very gently and close the lid and cook for 2 mins on low flame.
7. Now add 1/2 glass of water and cook for more 10 mins with lid closed on low flame.

8.  Switch off the flame and serve with hot rice.

Perfect Cauliflower with tomato and no onion

Cauliflower - cut the florets in bite size - 3 cups
Oil - 3 tbsp
Onion - 1/4 chopped fine (optional)
Tomato - 1 medium - chopped fine
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - few chopped

Kashmiri Red chili powder - 1 tsp

Turmeric - 1/2 tsp ( 1/4 tsp in hot water and 1/4 tsp in cooking process)

Salt - 1 tsp ( 1/4 tsp in hot water and 3/4 tsp in cooking process)

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Cilantro leaves - few chopped for garnishing.

Preparation:
In bowl, take hot water add cauliflower, turmeric, salt and keep a side for 10 mins.
Method:
1. Heat oil , add urad dal, cumin and mustard seeds..fry them
2. Now now add onion, curry leaves, tomato and mix well n cook with lid closed for 5 mins on slow flame.
3. Now add turmeric, red chili powder, salt, coriander powder, cumin powder and mix well
4. Now add blanched cauliflower and mix and close the lid and cook for 5-7 mins on low flame.
5. Garnish with coriander leaves and switch off the flame.

Perfect Beans aloo curry

 

Beans - 3 cups chopped
potatoes - 2 M ( chop into byte pieces)
onion - 1 small chopped fine
Tomato - 1 small chopped

Ginger garlicpaste - 1/2 tsp
Mustard - 1/2 tsp
Cumin - 1/2 tsp

Urad dal - 1/2 tsp

Red Chili Powder - 1tsp
haldi - 1/2 tsp
coriander powder - 1 tsp
coconut powder - 1/2 tsp

Preparation:

Take Instant pot, cook chopped beans and click on steam for 2 mins.

method:

1. Heat oil in a pan, add mustard and jeera
2. Now add onion and fry till light brown

3. Now add potatoes and cover and cook for 5 mins

4. Now add ginger garlic paste and mix well

5. Now add beans and mix well and fry for tomato and mix well and cook for 5 mins

6. Now add tomato, turmeric, red chili powder, coriander powder, cumin powder, aamchoor powder, salt and mix well.
7. Now sprinkle little water and cook on slow flame for 10 mins.

Perfect Hyderabadi Egg Burji.

Hyderabadi Egg Burji

Main ingredients

Eggs - 8

Oil - 4 tbsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Onions - 2 medium - chopped fine

Green chilis - 2 chopped 

Curry leaves - few 

Ginger garlic paste - 1 tablespoon

Tomato - 1/2 chopped fine

Turmeric powder - 1/2 tsp

Salt to taste

Red chili powder - 1 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Coriander Leaves - 1/2 cup chopped

Method:

1.Heat oil in a pan, add mustard seeds, cumin seeds fry nicely 

2. Now add onion, green chillies, curry leaves and fry till onions are light brown.

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

4. Now add tomato and mix well and cook till oil oozes out.

5. Now add and all spices and mix well.

6. Now break eggs and close the lid and cook for 5-6 mins until eggs half cooked

6.Now mix well and cook for 10 mins on slow flame. Switch off and serve.

Perfect Hyderabadi Potato mudha koora

Perfect Hyderabadi Potato mudha kura

Ingredients

Potatoes - 2 cups cubed 

Oil - 3-4 tbsp

Green chilies - 2 slit 

Onion - 1 cup finely chopped

Curry leaves - few 

Ginger garlic paste - 1 tsp

Turmeric - 1/4 tsp

Red chili powder - 1/2 tsp 

Kashmir red chili powder - 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Salt - to taste

Tomato - 1/2 cup chopped fine

Garam Masala - 1/2 tsp

Kasuri methi - 1/2 tsp ( crush to powder)

Cilantro - 1/4 cup

Water - 1.5 cup 

Dry Spices:

Cinnamon - 1 inch

Cardamon - 2

Green cardamom - 2

Method :

1. Heat oil in a pan and dry spices and let it splutter
2. Now add onion, green chili, curry leaves and fry till onions turn light golden brown
3. Now add ginger garlic paste and fry for a minute
4. Now turmeric, red chili powder, salt, coriander powder, cumin powder and mix well.
5. Now add tomato, and cook tomato for 5 mins on low flame, and then it starts to leave oil to sides
6. Now add potato chunks and cook on low flame for 5 mins
7. Now add water and cook on medium flame for 5 mins until potatoes are cooked nicely
8. Now add Garam masala, kasuri methi and cilantro and mix well for a min and cook on low flame for 5 mins.
9. Switch off the flame and Now serve with hot rice.

  

Perfect Mutton kheema masala - 1 easy way.

Ingredients

Main Ingredients

• Mutton Keema (Minced Mutton) – 2 lbs
• Oil – 3 to 4 tbsp
• Onion – 1 large, finely chopped
• Ginger-Garlic Paste – 2 tsp
• Turmeric Powder – ¼ tsp
• Red Chili Powder – ½ tsp
• Kashmiri Red Chili Powder – ½ tsp
• Salt – to taste
• Green Chilies – 2, slit
• Fresh Coriander (Cilantro) – ¼ cup, chopped
• Curry Leaves – a few (optional)

Whole Spices (Grind to a Fine Powder)

• Green Cardamom – 3
• Cloves – 4
• Cinnamon Stick – 1 inch
• Poppy Seeds – 1 tsp

Finishing Spices

• Coriander Powder – 1 tsp
• Cumin Powder – ½ tsp
• Meat Masala – ½ tsp
• Kasuri Methi – ½ tsp, crushed

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Method

1. Heat oil in a pressure cooker over medium heat.
2. Add the chopped onions and sauté until they turn light golden brown.
3. Add the mutton keema and cook, stirring occasionally, until the moisture evaporates and the oil begins to separate.
4. Add the ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
5. Add the turmeric powder, red chili powder, Kashmiri red chili powder, and salt. Mix well to coat the keema evenly.
6. Stir in the freshly ground spice powder (cardamom, cloves, cinnamon, and poppy seeds) and cook for 2 minutes.
7. Add 1½ cups of water and mix thoroughly.
8. Close the pressure cooker lid and cook for 2 whistles. Turn off the heat and allow the pressure to release naturally.
9. Once the pressure has fully released, open the cooker and return it to low heat.
10. Add the coriander powder, cumin powder, crushed Kasuri methi, and meat masala. Mix well.
11. Simmer on low heat for 15 minutes, stirring occasionally, until the keema is well-cooked and the flavors are fully incorporated.
12. Garnish with chopped coriander leaves, green chilies, and curry leaves (if using).
13. Turn off the heat and serve hot.

Serving Suggestion

Serve hot with steamed rice, jeera rice, chapati, naan, or paratha.

Perfect Mutton Korma

 1st set Ingredients

Mutton - 2 lbs

Oil - 3-4 tbsp

Onion - 1 big (chopped fine)

Ginger garlic paste - 1 tsp

Tomato - 2 big round ones (chopped fine)

Green chilies - 2 slit 

Curry leaves - few 

Turmeric - 1/4 tsp

Red chili powder - 1/2 tsp 

Kashmir red chili powder - 1/2 tsp

Salt - to taste

Kasuri methi - 1/2 tsp ( crush to powder)

Cilantro - 1/4 cup

Boiled potatoes - check notes to cook them

2nd set - grind to a fine paste

Cashews - 1 tbsp

Melon seeds - 1 tbsp

Poppy seeds - 1 tsp

water - 1/2 cup

Dry masala:

Green Cardamom - 5

Cloves - 5

Cinnamon - 1 inch

Spices:

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

meat Masala - 1/2 tsp

Water - 1 cup 

Notes - Boiled Aloo prep:

Heat oil in a pan, add 4 potatoes ( cut into 1/2 pieces), red chili powder, salt, turmeric and mix well

Now add 1/2 cup water and close the lid on low flame for 5 mins.

Potatoes should cook 3/4th .

If needed add little more water and cook covered.

Method :

1. Heat oil in a pan and Dry masala's and let it splutter
2. Now add onion, green chili, curry leaves and fry till onions turn light golden brown
3. Now add mutton and cook until oil is all oozing out.
4. Now add ginger garlic paste and fry for a minute
5. Now add tomato, turmeric, 2 red chili powder's, salt and mix well.
6. Once tomato is cooked and when it starts to leave oil to sides
7. Now add cashew melon poppy paste and cover and cook for 3 mins
8. Now add coriander powder, cumin powder and meat masala and mix well for a min.
9. Now add kasuri methi and and mix well for a min.
10. Now add 1 cup water, and cook for 2 whistles and switch off the flame. leave it for until pressure is gone.
11. Now add boiled potato chunks, cilantro and cook on low flame for 5 mins.
12. switch off and serve with hot rice.