Bendakaya pappu charu

Ingredients:
Servings:2

Bhindi-10 (cut each into 2 pieces and make a slit through the center)
Pearl onions-4
Tomato-1 small
Toor dal-3/4 cup dry (cook with 2.5 cups water)
Oil-1 tbsp
Tamarind paste-1 tbsp
Sambhar powder-1 tbsp
Red chilly powder-2 tsp
Salt-to taste
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Turmeric-pinch

Method:

1. Heat oil in a pan and let cumin and mustard seeds splutter.
2. Add pearl onions (cut into 4 pieces if they are big), sliced bhindi and cook till bhindi is soft.
3. Add cubed tomato, salt, turmeric, red chilly powder, sambhar powder, tamarind paste and mix well.
4. Add cooked dal along with water. Adjust water according to the consistency.
5. Adjust for spices and let it come to a boil.
6. Switch off the stove and serve hot with rice. Enjoy!

Paneer butter masala

Ingredients:

Servings:2

For Masala:

Onion-1/2 medium
Tomatoes-1 big
Oil-1 tbsp
Cashew-10

For curry:

Butter-1 tbsp
Turmeric-1/2 tsp
Red chilly powder-1 tsp
Garam masala-1 tsp
Paneer-100g
Cloves-2
Cardomom-2
Bay leaves-2
Salt-taste

Method:

1. Heat oil in a pan and sauté chopped onions till brown.
2. Add tomatoes and cook till soft.
3. Add cashews and saute for a couple of minutes.
4. Turn off the stove. Let it cool down and blend into a smooth paste with few tbsp of water.
5. In the same pan, heat butter and add cloves, cardomom, bay leaves.
6. Add paste and let it cook till oil releases.
7. Add turmeric, salt, chilly powder, garam masala and mix well.
8. Add cubed paneer, enough water, adjust for salt and consistency and cook till paneer is soft.
9. Enjoy yummy paneer with roti or naan.

Kichidi with pearl onions

Ingredients:

Servings:2

Rice-3/4 cup (cup used to measure rice)
Moong dal-1/2 cup
Water-5 cup
Pearl onions-5
Dried red chillies-8
Salt-to taste
Peppercorn-1 tsp
Ginger garlic paste-1 tbsp
Cumin-1 tsp
Mustard-1 tsp
Oil-1 tbsp
Turmeric-1/2 tsp

Method:

1. Soak rice and dal.
2. Turn the instapot to saute mode and heat oil.
3. Add cumin, mustard, peppercorn, dried red chillies and allow them to splutter.
4. Add turmeric, ginger garlic paste, pearl onions, salt and saute for a minute.
5. Add rice and dal along with 5 cups of water.
6. Adjust salt and cook in rice mode for 12 min at high pressure.
7. Serve warm with ghee, pickle and papad.