Tomato Mushroom wild rice

by trial and error came up with this recipe:

Ingredients:
1C wild rice
3C water
1/2 C onion
1/2 C tomatoes
1/4 C mushroom
1 tsp salt
1/4 tsp pepper
1/4 tsp red chilli powder
cilantro to garnish

Steps:
rice cooker - 1C rice and 3 C water , 1 tsp ghee, 1/2 tsp salt and cook it

step2: heat the pan + 1 tsp oil + 1/2 tsp ginger garlic paste saute for few seconds then add the onion + after 4-5 min add tomato, 1tsp salt, pepper and chilli powder
once the tomatoes are cooked then add the cooked rice and saute for another 2-3 minutes , turn off the heat and garnish with cilantro

Aloo Fry

recipe: link
I tried this recipe although it came different from the authors picture mine was even more darker.

9 medium Potatoes (Peeled and chopped)
2C onion (quartered and sliced)
1 tsp Turmeric
1.5 tsp Red chilli powder
1/2 tsp Coriander powder
3.4 tsp cumin powder
2-3 tbs Methi leaves
3 tsp salt
1 tsp Mustard seeds
2 tsp jeera seeds
2 tsp urad dal
2 sprig curry leaves
6 crushed garlic cloves

Step 1:
Oil + Urad Dal once they turn slightly brown + Mustard seeds + jeera seeds + once they splutter add methi leaves , garlic cloves n Curry leaves + after 10 seconds add sliced onion cook for 7-8 mts till they turn transparent to slightly brown

Step 2:
Now add Turmeric pwd + red chilli pwd + Coriander pwd + Cumin pwd + salt

Step 3:
Now add the potato and cook on close lid for 10-15 min on @4 heat stirring in occasionally
(if the mixture is too dry then add 1C water to allow all the spices to mix)
Once the potatoes are almost done (check to add any other spices) now open the lid to let the remaining water to dry. Now cook on @5 heat with lid open and mixing every 2-3 minutes. The potatoes should turn crispy brown in color and dry.

After its done turn of the heat and serve hot with rice.

Dosakaya tomato Curry

recipe - here

4 Dosakaya (peeled, deseeded and chopped)
1C onion diced
10 curry leaves
2 Garlic clove crushed
1/2 tsp turmeric
1.5 tsp sea salt
1 tsp Masala Kaaram
cilantro to garnish
1 tsp Channa Dal
1 tsp Mustard seeds
1 tsp Jeera seeds
2 Green chillies slit
3 tomatoes diced

oil + 1 tsp Chana dal , 1 tsp Mustard n 1 tsp jeera seeds after they splutter add 1 stem Curry leaves, garlic and 2 G. chillies slit
1C medium chopped onion after they turn transluent add 4 dosakaya deseeded, 1/2 tsp turmeric and 1.5 tsp sea salt, after dosakaya done then add 1 tsp masala kaaram some 1 C water, tomatoes.
garnish with cilantro

Sorakaya (paalu posina curry)

recipe: here

i tried the sorakaya paalu posina curry. loved it. its the same as i remember when i was a kid.

• 1 medium sized sorakaya/bottle gourd, peeled and cut into cubes
• 1 small-medium onion, diced
  
• 3-4 Indian green chilis/pachi mirapakaylu, sliced fine
  
• 2 cloves garlic, chopped fine
• 1/2 inch piece of ginger, chopped fine
• 1/2 tsp turmeric powder/pasupu/haldi
  
• 1 tsp coriander powder
  
• 2 tsp extra virgin olive oil
• 1 tsp black mustard seeds/aavalu/rai
• 1 tsp cumin seeds/jeelakarra/jeera
• 1 sprig curry leaves, chopped
• 1/3 cup milk
  
• salt, to taste
• cilantro to garnish

Method
---------------

• Put the pressure cooker on medium-high heat, add the oil, add the mustard and the jeera seeds.
  
• After they pop add the curry leaves, green chilis, onion, garlic and ginger and fry until onions are translucent. Add the turmeric powder and stir.
  
• Add the bottle gourd pieces and saute for about 1-2 minutes.
  
• Add little water just to cover the bottle gourd pieces and cover the pressure cooker. Pressure cook for 1-2 whistles. Alternatively, you could cook covered in a regular saute pan until the bottle gourd pieces are soft.
• After the pressure dies down, open the pressure, add the coriander powder and the milk and cook until the milk heats through.
  
• Garnish with the cilantro leaves.

Nimi note:
just did 1 whistle, waited for 15 min for all the pressure to elave but it made it too soft. next time i will do 1 whistle and wont wait for too long before opening the lid.

another recipe to try with dhalia powder
http://www.nandyala.org/mahanandi/archives/2006/01/02/bottle-gourd-curry-sorakaya-kura/

Aloo Tomato Curry

Ingredients:
2 Tbs oil
3/4 tsp Mustard seeds
1 tsp Jeera seeds
3 G.Chillies slit length wise
12 curry leaves (m size)
1 C Onion diced
1C Tomato (4 small)
2C Potato chopped (4 medium size)
1 tsp Ginger Garlic paste
1/2 tsp Turmeric
1/2 tsp Masala Kaaram
1 tsp Dhania Powder (dry roasted)
1.5 tsp Salt
Cilantro to garnish

Step1: In a wok, add 2 Tbs oil, once it starts to heat then add seeds and Jeera seeds. once the jeera starts to splutter add G.Chillies and Curry leaves.

Step2: After a minute add onion, saute for 5 min until onion starts to soften, then add turmeric, and after a min add ginger garlic paste.

Step3: Once onion starts to change color add tomato, saute and then add salt, Dhania powder and Kaaram. Put the lid on and and stir in occassionally until the tomatoes soften and start to get a slightly blended consistency.

Step4: Then add the potato, saute for another 3-4 min with the top open, then add 1.5 C of water, mix and keep the lid closed, stirring in every 3-5 min. Once the potatoes are soft and cooked, then garnish with cilantro.

Methi Pappu / Methi Dal

Step1:

• Pressure cook 1C Toor Dal, 1/4 tsp turmeric powder and 1 tsp oil.
• after 3 whistles turn off the heat and let it cool for 10 min

[note: turmeric and oil helps to cook the Dal softer and faster]

Step2:
In a Bandi:

• Add oil + 1 tsp Urad Dal + once it slightly starts to brown
• add 1tsp Mustard seeds + 1 tsp Jeera seeds + once they splutter
• add 4 Crushed Garlic + 4 red chillies + 10-12 curry leaves + 1 min
• add 1 Onion diced + 6 Green chillies slit length wise + 5 min + 3/4 tsp turmeric + 2 min
• add 1m Tomato + Methi (only leaves) 16 oz + cook until tomatoes and Methi soften

Step3:

• Now add the Dal back into the Bandi + 1tsp Tamarind paste water + 2 tsp Salt
• then cook on slow-med heat for 8-10 min to let the flavors mix with Dal.

Mathi Pappu - all in:

when time is limited, i do this recipe where i add all the ingredients and pressure cook, then i add the poppu/ Tadka:

Pressure cook:
1C Toor Dal
1C Methi leaves
1 Tomato diced
1 tsp turmeric
1 tsp tamarind paste
3/4 tsp gin gar paste
1 stem curry leaves
6 g.chillies slit length wise
few drops oil

Pressure cook the above for 3 whistles on low-med heat. then wait for 10 min for it to cool down.

In another vessel add the poppu:
Heat Oil on 3.5 Heat, once the oil is heated add
3/4 tsp Mina Pappu (once it starts to turn medium brown)
3/4 tsp mustard seeds
1 tsp Jeera tsp
2 tbs Garlic pieces Chopped
4 Red chillies

Then add the poppu in the Dal, add Salt (1.5 tsp) and heat the Dal at low heat for another 10 min for the flavors to mix in.

Mamidikaya Pappu

I did a mix between 2 recipes -
http://thotasandhrarecipes.blogspot.com/2006/05/mamidikaya-pappu.html

http://www.sailusfood.com/2009/05/04/mamidikaya-pappu-mango-dal/


Recipe:

Step1:
Pressure cook 1C toor dal, 1 pinch turmeric and 1 tsp oil.
turmeric and oil helps to cook the dal fast and soft
after 3 whistles turn off the heat and let it cool for 10 min

Step2:
In a Bandi:
add oil + 1tsp Mustard seeds + 1 tsp Jeera seeds + 4 crushed garlic cloves + 4 red chillies + 10-12 curry leaves + 6 Green chillies slit length wise + 2 min + 1 Onion diced + 5 min + 3/4 tsp turmeric + 1/2 tsp ginger paste + 2 min + 1C Mango chopped small

Step3:
once the mango starts to get soft then add the Dal and then Salt 2 tsp
then cook on slow-med for 8-10 min

Mamidikaya dal: (short way)
another try. this came out good.

Step1:
Cooker add 1C Toor Dal + 2.5C water + 1tsp Ghee + 1C Diced Mango + 1/4 tsp Turmeric + 1/2 tsp Ginger Garlic paste + 4 Green chillies slit + 1/4 Onion freely chopped - 3 whistles/ 7-8 min after that wait for 5 min for it to cool then remove the pressure by opening the whistle, then open the lid

Step 2:
Tadka/ Popu - Oil + 1/2 tsp ghee + 1 tsp Urad Dal after it turns slightly brown + 1 tsp Mustard + lil over 1 tsp Jeera seeds + once they splutter add 2 red chillies broken into half + 4 Crushed garlic cloves + 1 stem curry leaves and immediately add them to the Dal

Step3:
Add salt about 2 tsp and cook for another 2-3 min. turn off the heat and serve it hot with rice.