Coconut green moong curry

Ingredients:

Green moong-2/3 cup
Garlic-4 cloves
Onion-1 medium (I used white)
Tomato- 1 medium
Spring onions-1 bunch
Spinach- 1/2 cup chopped
Coconut milk-1/4 cup
Cilantro-to garnish
Green chillies-4
Oil-2 tbsp
Soy sauce-2 tsp
Chilly flakes-1 tsp
Salt and sugar-to taste

Method:

1. Soak green moong dal with enough water overnight.
2. In a pressure cooker, add oil and saute chopped garlic.
3. Add chopped green chillies, finely chopped onions and onion part of spring onions and saute till soft.
4. Add chopped tomatoes and cook for a couple of minutes.
5. Then add chopped spinach and mix well. Add soy sauce, chilly flakes, salt and sugar and mix well.
6. Now add soaked moong and add enough water to just cover the dal.
7. Pressure cook for 4 whistles.
8. Once the pressure is released, add more water if needed and coconut milk.
9. Add chopped greens and cilantro. Mix well.
10. Serve warm with rice.

Inspired by https://www.instagram.com/reel/C5saDX0y2fr/?igsh=MW9sNzZvbmgwZjd2Mw==

Shahi pulao

https://hebbarskitchen.com/shahi-pulao-recipe-shahi-veg-pulao/

Instead of potato, I added beet root. Beets taste so good!
I used cooked rice made from 1.5 cups raw rice.

Tomato Mooru curry

http://www.goodfoodseeker.com/vegetarian-recipes/tomato-moru-curry-thakkali-moru-curry/

Spring mix pachadi

Ingredients:

Peanuts: ~1/2 cup
Sesame seeds-2 tbsp
Oil-2 tbsp
Spring mix-3/4 lb
Salt-to taste
Green chillies-4
Tamarind-small lemon size ball
Sugar-1/2 tsp
Cumin seeds-1 tbsp
Garlic-4 cloves

Tadka:

Oil-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Hing-pinch

Method:

1. Heat oil in a pan and roast peanuts.
2. Once they start to turn brown, add sesame seeds and cumin seeds. Roast for a couple of minutes.
3. Add garlic, green chillies, tamarind and saute for a couple of minutes.
4. Add spring mix, salt. Cook till the leaves are wilted.
5. Allow it to cool and grind into coarse paste.
6. Make tadka and pour into the pickle.

Capsicum masala

Ingredients:

Onion-1 medium
Capsicum-2
Garlic-2 cloves
Oil-2 tbsp
Cumin seeds-1 tsp
Salt-to taste
Chilly powder-1 tsp
Lemon-1/4
Turmeric powder-1/4 tsp
Water-3/4 cup

Masala paste:

Roasted peanuts-1/4 cup
Corriander seeds-2 tsp
Dry coconut-1 tbsp
Dried red chilly-1
Sesame seeds-1 tsp

Method:

1. Roast peanuts and keep them aside if you already dont have them.
2. Roast corriander seeds, dry coconut, dried red chilly, sesame seeds for couple of minutes on a low flame.
3. Once the masalas cool down, grind them along with peanuts into a fine powder.
4. Now heat oil in a kadai and add cumin seeds. After they splutter, add finely chopped onion, smashed garlic and let it cook till translucent.
5. Add chopped capsicum and cook for a few minutes.
6. Now add masala paste along with turmeric and chilly powder and mix properly.
7. Laslty add water to bring into desired consistency. Mix well, close lid and bring the curry to a boil till oil separates.
8. Turn off the stove and squeeze lemon juice. Serve warm with roti or rice.

Restaurant style basmati rice

Ingredients:

Basmati rice-1/2 cup
Water-add enough such that water level is 2 in above rice
Salt-pinch
Oil-few drops

Method:

1. Soak rice for 2 hr (atleast for 30 min). Wash properly a few times.
2. Transfer rice and water to a pan and add salt and oil.
3. Cook on high flame till rice is al dante.
4. Switch off the stove and strain all the leftover water.
5. Transfer rice back to the pan and cover it for 15-20 min. Rice gets cooked from the leftover heat and becomes fluffy.

Hot chocolate V2

Ingredients:

Milk-1 cup
Chocolate chips-3 tbsp

Method:

1. Allow milk to come to a boil. Melt choclate chips and enjoy!
2. You can add espresso if u like.

Tres Leches cake

I prepared Tres Leches using the recipe from this link.
https://practicallyhomemade.com/tres-leches-cake-with-a-cake-mix/
Cake mix I used is Betty Crocker super moist cake mix (vanilla). Turned out really yummy.

Sambhar in instant pot V2

Ingredients:

Toor dal-1 cup (pressure cook with 3 cups of water in instant pot for 15 min in pressure high mode)
Onion- 1 medium
Tomato- 1 medium
Sorakaya- 1/2 small
Swetha telugu foods sambhar powder- 2 tsp (can add more or less to taste)
Tamarind balls (costco sweet and spicy tamarind balls)-3
Salt-to taste
Oil-2 tbsp
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Turmeric-pinch
Hing-pinch
Curry leaves-5-10
Water-3 cups

Method:

1. Set saute mode on instant pot. Heat oil and add cumin seeds, mustard seeds, curry leaves, hing and turmeric. Allow the seeds to splatter.
2. Add finely chopped onion and saute for couple of minutes.
3. Add chopped tomato and sorakaya pieces.
4. Add sambhar powder, salt, tamarind balls, cooked dal and enough water.
5. Adjust for spices and consistency. Pressure cook in instant pot for 4 min under high pressure mode.
6. Once the steam is released, serve hot with rice, idli, dosa etc.