Month: September 2023

Ingredients:

• Fish pieces
• grated onion
• tomato
• ginger paste
• garlic paste
• mustard seeds
• curry leaves for seasoning
• turmeriic
• cumin
• coriander
• Kashmiri mirch powder
• coconut milk powder 
• oil
• salt

Method: 

Coat the fish pieces with little salt and turmeric powder. Heat some oil in a vessel, then fry the fish pieces well on both sides and keep aside.  To the remaining warm oil in the vessel,  add little mustard seeds and curry leaves and sauté. 

Cut a tomato in very fine pieces or grate it.  

To the curry leaves and mustard seeds,  add some finely grated onion and fry well. Add the grated tomato and saute well. Then add little ginger, garlic paste and saute further. Mix all the dry masalas like turmeric, cumin, coriander, chilli powder with little water and add to the vessel. Lightly fry so that the oil separates. 

Then mix about 1 to 2  tablespoon coconut milk  powder in some water and add to the vessel. Add salt, mix well. Add enough water to form a gravy of your desired consistency.   Add the fried fish pieces. Bring the mixture to a boil.  Cover and cook in low flame for 10 minutes.  

Open the lid and have the fish curry with hot rice.

Ingredients:

• Mutton or beef cut into medium size pieces
• Potato cut into big size pieces – Only add 2-3 big potatoes so that pressure cooker is not too full
• 1 tomato cut into fine pieces
• grated onion
• ginger paste
• garlic paste
• haldi powder
• Kashmiri mirch powder
• garam masala powder
• little plain curd ( optional )
• salt
• oil 

Method:

Add little salt and curd to the meat and keep aside for some time. 

Fry the big size potatoes with little salt in oil and keep aside. 

Heat some oil in the pressure cooker and fry the grated onion.  Add desired quantity of ginger, garlic paste and saute in low flame. Add the marinated meat pieces in curd and fry well in medium flame. 

Add the finely cut tomato and the mixture of  haldi, mirch and garam masala powder.  Add required quantity of salt for the gravy.  Heat the mixture for a few minutes.  Add appropriate quantity of water, mix well. Add the big potato pieces.

Close the lid and heat the pressure cooker in high flame. When the pressure reaches maximum,  reduce the flame to medium low flame and cook for 20 minutes.  Switch off the burner. When the pressure subsides by itself, open the  lid. Add water if required for your desired gravy consistency.  Warm and serve.

Ingredients:

• Musoor dal
• radish
• kalo jeera
• dry red chilli
• turmeric powder
• oil
• salt. 

Method:

Cut some radish in small slices. 

Heat little oil in a pressure cooker. Add little kalojeera and a small piece of dry red chilli. Saute for a little while.  Then throw away the red chilli. 

Add musoor dal,  little turmeric powder, salt and water.  Add the washed radish pieces.  Close the lid of the pressure cooker and heat in high  flame, till you hear the sound of maximum pressure.   

Switch off the burner. Open when the pressure  subsides by itself.  Add water if required to have the dal in your  desired consistency.

Ingredients:

• Musoor dal
• onion
• dry red chilli
• turmeric powder
• salt
• oil

Method:

Grate some onion finely.  Heat  a little oil in the pressure cooker, add a small piece of dry red chilli and the grated onion. Fry well. Then remove the fried chilli.  Add musoor dal, little turmeric powder,  appropriate quantity of salt and water. 

Mix well. 

Close the pressure cooker lid and heat at high flame.  When the sound appears  when the maximum pressure is  reached,  put off the burner.  Open the lid when the pressure subsides by itself.  You can add water if required to make your desired consistency.   The dal is ready.

Ingredients:

• Mug dal
• Vegetables like carrot, beans ( thin or broad ), cabbage, cauliflower, broccoli, radish can be used. Use only 2 or 3 types of vegetables  in appropriate quantity at a time, otherwise it will not taste good.
• pach foran
• bay leaf
• dry red chilli
• pinch of sugar or sugar free
• ghee
• turmeric powder
• salt
• oil 

Method:

Dry roast the mug dal in a dry vessel until lightly brown and a nice aroma comes out.

Heat a little oil in the pressure cooker, add small piece of dry red chilli, little pach foran, bay leaf . Saute well.

Throw away the piece of red chilli to prevent dal from being hot.  Then add a little ginger paste and saute again.  Add the washed roasted mug dal, little turmeric, appropriate quantity of salt, pinch of sugar or half of a sugar free pill.  Add about 1 cup water. 

Close the lid after checking the rubber gasket  , which should be nicely sitting. Heat the pressure cooker in high flame. When the pressure reaches maximum which can be understood by the sound, decrease the flame and keep it at low flame  for about 5 minutes. Switch off the burner. When the pressure  subsides by itself (about 5 mins ), open the lid and add a little ghee, mix well. You can add water according to the consistency of dal you prefer.  Warm and serve. 

Cut your choice of vegetables in small pieces. Wash and lightly fry them  with salt in little oil. Add little water, bring the mixture to a boil, cover  and cook in low flame for about  5 mins.  

Take out the vegetables and add them to the dal, only when it is ready after pressure cooking. 

Ingredients:

• Mug dal
• white  button mushrooms
• pach foran
• bay leaf
• dry red chilli
• pinch of sugar or sugar free
• ghee
• turmeric powder
• salt
• oil 

Method:

Dry roast the mug dal in a dry vessel until lightly brown and a nice aroma comes out.

Heat a little oil in the pressure cooker, add small piece of dry red chilli, little pach foran, bay leaf . Saute well.

Throw away the piece of red chilli to prevent dal from being hot.  Then add a little ginger paste and saute again.  Add the washed roasted mug dal, little turmeric, appropriate quantity of salt, pinch of sugar or half of a sugar free pill.  Add about 1 cup water. 

Cut each mushroom in 2 pieces, wash well and add the no of pieces  to the mixture in we pressure cooker.  

Close the lid after checking the rubber gasket  , which should be nicely sitting. Heat the pressure cooker in high flame. When the pressure reaches maximum which can be understood by the sound, decrease the flame and keep it at low flame  for about 5 minutes. Switch off the burner. When the pressure  subsides by itself (about 5 mins ), open the lid and add a little ghee, mix well. You can add water according to the consistency of dal you prefer.  Warm and serve.