Krishna & Maria's Kitchen

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.

Ingredients:

• Noodles
• eggs
• carrot
• zucchini
• garlic paste or raw
• soya sauce
• vinegar for cooking
• tabasco
• oil
• salt. 

Cooking Method:

Boil the noodles till rightly cooked. Then rinse with cold water to prevent the strands from sticking to each other.  Beat some eggs with salt and make scrambled eggs by adding to some heated oil in a vessel.  

Keep the egg pieces aside. 

Cut carrot into thin long strands. Heat some oil in a vessel, add some  garlic paste or  grated garlic pods and lightly fry.  Then add the carrot strands and saute for a little while in low flame.  Add the noodles, scrambled eggs. Add approoriate amount of soya sauce , vinegar and salt.  Mix well without heating.  When ready to eat, cover and warm in low flame for about 10 mins.  Serve hot  with little tabasco sauce over it.

Ingredients:

• 1 litre whole milk
• Lime 2
• Potato  2
• Tomato  1
• Bay leaf  2
• little ginger paste
• turmeric powder
• jeera powder
• coriander powder
• Kashmiri mirch powder
• garam masala powder
• salt
• oil. 

Method:

Boil the whole milk in a clean vessel.  When it starts boiling, reduce to minimum heat, squeeze in juices of about 2 lime, until the milk curdles. Do not scrape bottom of bowl.

Then strain off the hot mixture through a fine porous cloth. Keeping the paneer formed,  inside the cloth, tie a knot  on top and hang on the kitchen sink tap.  Try to press the liquid out from inside as much as possible  before it cools down while hanging. 

Once it has cooled down, put the cloth with paneer inside on a cutting board. Remove the cloth gently and try to cut square pieces from the  solid round ball of paneer formed. Keep them aside.

Cut potatoes in desired cubes like the paneer. Cut tomato in 2 pieces. Heat some oil in a vessel and fry the potato pieces with little salt,   then keep them aside.

Add bay leaf as seasoning to the oil. Add a little ginger paste and saute. Mix little water with appropriate quantity of all the mentioned spices and add to the warm oil. Saute a little, then add the 2 pieces of tomato, mix well, add enough water for a gravy. Add salt. When the mixture boils, add the fried potato pieces, cover and cook in low flame  for 5 mins. Open the lid, add the paneer pieces gently. Once the mixture boils, cover and cook in low flame for another  5 mins. Open the lid, press the tomatoes to squeeze in the liquid from inside and then throw the tomatoes.  

Serve with hot rice or chapatis.

Ingredients:

• 1 Bread slice
• 1 egg
• little grated onion
• salt
• oil
• ketchup 

Method:

Take a square slice of bread. 

Grate a little onion, add 1 egg, salt and mix well. 

Heat a little oil in a frying pan. Dip the bread slice in the egg mixture and put in the frying pan. Pour the remaining egg mixture on top. Turn and fry well on both sides till golden brown

 Drain out excess oil and serve.

Ingredients:

• Ready made chapatis from the store.
• Egg
• Onion
• Salt
• oil
• Ketchup

Method:

Grate a little onion, add an egg, salt and stir well. 

Take a chapati, warm on both sides in a frying pan. Add the egg onion mixture and pour on one side. Add little oil at the sides. Turn the paratha gently and lightly fry both sides and serve.

Ingredients :

• Potato     3 to 4 
• Onion      About half
• Egg     1
• Salt
• Oil

Method :

Cut the potatoes finely , then boil and cook for 10 to 12 mins. 

Cut half an onion into fine, small pieces. When the potato is cool, mash it, mix the grated onion. Add an egg and salt. 

Mix well. Heat oil in a frying pan,  make round small balls of the mixture and put about 4 cutlets for frying. Only when one side is well fried, you can turn, otherwise they tend to break. 

Now gently fry each bora in medium heat until they are golden brown on each side. Drain out excess oil and keep in a bowl. You can warm them  before serving.