Mixed Vegetable Pakora

Ingredients 
Gram flour (Besan) - 2 cup
Rice flour - 4 tsp
Onion - 2 medium-long thin slices
Potatoes - 2 medium-long thin slices

Bell pepper - 1 small-long thin slices

Cabbage - 1 cup-long thin slices 

Curry leaves - 10 chopped
Green chili - 4 chopped
Coriander leaves - 1/2 cup
Salt - 1 tbsp or to taste
Red chili powder - 1 tsp
Coriander powder - 1/2 tsp
Cumin seeds - 1/2 tsp

Garam masala - 1/2 tsp
Ginger garlic paste - 1 tsp
Baking Soda - 1/2 tsp (optional - I did not use)

Water - 1/2 cup - (to make tight dough)

Method

1. In a big bowl, add, onion, bell pepper, cabbage, potato, green chili, red chili powder, coriander powder, cumin, garam masala, baking soda, ginger-garlic paste, and salt and mix well and keep aside for 15 mins.

2. Now add besan and rice flour. 

3. Now try and mix nicely with onion moisture as much as you can.

4. Now add water little by little and make a tight dough, it should not be runny at all.

5. Heat oil in a pan to deep fry. Test if the oil is hot enough by dropping a small portion of the mix.

6. Take small portions of pakodi dough and drop in oil.

7. Fry until golden brown on medium flame stirring often. When they are done. you will see oil bubbles will reduce.

8. Take them out and drain them on kitchen tissue in a big bowl.

9. Serve with green chutney.

Boiled potato fry

 Boiled potato fry

Boiled potatoes - 2 ( Take bowl of water and aloo and Microwave for 8 mins)

onion - 1 small chopped long

Green chilies - 1 (Optional)

Mustard seeds - 1/2 tsp

cumin seeds -1/2 tsp

red chili powder - 1 tsp

turmeric - 1/2 tsp

salt

coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

method:

heat oil in pan, add mustard and cumin seeds fry till light brown

now add onion, and green chili, and fry till onions are light brown

now add RCP, turmeric, coriander-cumin powder, and salt n mix well for a min

now add chopped boiled potatoes n fry for 2 mins

now put the flame low n cook potatoes for 10 mins

sprinkle coriander leaves and serve hot

Spinach rice / Palak rice

 Spinach rice / Palak rice

Rice - 1 cup cooked

Spinach - 2 cups chopped

Green chili - 6 chopped small

Cumin seeds - 1/2 tsp

Onion - 1 M chopped

Ginger garlic paste - 1/2 tsp

Turmeric - 1/4 tsp

Salt - as needed

Water - 1/4 cup

Lemon juice - 1 tbsp

1. Heat oil in a pa,

2. Add cumin seeds and let it fry for 30 secs

3. Now add onion nd green chilies and fry till onions are light brown.

4. Now add ginger garlic paste and mix well.

5. Now add spinach and cook till for 5 mins

6. Now add 1/4 cup of water n mix well and cook with lid covered for 5 mins

7. Now add cooked rice and mix well and cook for more 5 mins on low flame with lid covered.

8. Add lemon juice and mix well and switch off the flame and serve hot.

Tomato Rice

Tomato Rice

Raw rice - 1 cup ( cook with 1 tbsp oil)

Onion - 1 medium

Tomato - 4 medium ( grind and make puree)

Curry leaves - few

Ginger garlic paste - 1 tsp

Coriander leaves - 1/4 chopped

Green chili - 2 whole

red chili powder - 3/4 tsp

Turmeric - 1/4 tsp

salt - as per needed

Cumin seeds - 1/2 tsp

Urad dal - 3/4 tsp

Oil - 4 tbsp

Roasted peanuts or roasted cashews ( optional for garnish)

Method :

1.  Heat oil in a pan, add cumin seeds, urad dal, curry leaves and onion and try till onions are light pink.

2. Now add ginger garlic paste and fry for a min.

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

4. Now add coriander leaves and green chilis and mix well.

5. Now add tomato puree and mix well and cook on low to medium flames for 15 mins

6. After 15 mins, add cooked rice and mix well and cook on low flame for 5 mins.

7. Garnish with coriander leaves and roasted peanuts or cashews

cooking oil as required cumin seeds 1 tspn peanut as per your requirement Red chilli powder 1 tablespoon salt 1 tspn turmeric powder ½ a tspn ginger garlic paste 2 tspn curry leaves coriander leaves green chilli 2-3 mash dal 2 tablespoon

Tomato pappy Charu in Instant pot

 Tomato dal

Set 1

Toor dal - 1 cup

Water - 3 cups

Tomato -2 

Green chilies - 3

Raw Mango - 1 chopped ( optional)

Tamarind paste - 1 tsp

Oil - 1 tbsp

Set 2 

Water - 2 cups

Red chili powder - 1/2 tsp

Sambar powder - 3/4 tsp

Salt - as per taste

Ghee - 1/2 tsp

Set 3

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Garlic - 4 small pods

Dry red chili - 2 break into pieces

Curry leaves - few

Hing - 2 pinches

Method:

1.In Instant Pot, add set 1 ingredients and pressure cook for 30 mins

2. Once done, let it naturally release its pressure.

3. Now cancel pressure mode and press sauté mode 

4. Now add set 2 ingredients and make it boil nicely

5. Now in separate pan heat oil from set 2 and add mustard, cumin, urad, garlic, red chili, curry leaves and fry till garlic turns light brown.

6. Now switch off the flame and add hing and add this seasoning to set dal.

7. Serve with rice.

Hyderabadi Chole masala in pressure cooker

 

Chole masala in pressure cooker

 Ingredients:

Chickpeas(chole/kabuli chana)- 1 cup (soaked over night )

Potatoes - 2 cut into cubes. Chopped onion- 2 medium Chopped tomato-2 medium ( grind and make puree) Ginger garlic paste - 1 tsp

Turmeric powder-1/2 tsp Red chilli powder-1 to 1 tsp Cumin powder-1/2 tsp Coriander powder-1/2 tsp Garam masala powder-1/2 tsp

Salt to taste or 1.5 tsp

lemon juice - 2 tbsp Chole masala(any brand) -1/2 tsp ( optional)

Aam Chur powder - 1/2 tsp

Pani puri masala - 1/2 tsp Cooking oil- 5 tbsp Coriander leaves-1/3 cup

Green chili - 2

Water - 2 cups

Method:

1. Heat oil in pressure cooker

2. Now add onion and fry till onions are light brown

4. Now add turmeric, ginger garlic paste and mix well

5. Now add red chili powder, salt and mix well

5. Now add tomato puree and mix well and close the lid and cook for 2 mins

6. Now add soaked chana, Aloo and mix well for a min

8. Now add water and close the lid and give pressure for 4 whistles. Once down

remove lid .

7. Now add coriander powder, cumin powder, chole masala, fenugreek leaves powder, aam char powder, panipuri masala and mix well and cook for 2-3 mins with closed lid

8. Now add green chilies, cilantro leaves and cook for 5 mins on slow flames and switch off

cook soaked chana in instant pot

 Cook soaked white chana in instant pot - 15 mins pressure cook and let it release naturally.

 Cook soaked Black chana in instant pot - 10 mins pressure cook and let it release naturally.