Tuesday, January 9, 2018

Black Eyed Peas Curry - Instant Pot

This curry is such a breeze to make it in the IP. Also this curry can be made with zero oil, suitable for weight watchers and is healthy too.


Category - Entreé


Serves 6 to 8


Black eyed peas (Dry) - 2 cups
Salt to taste 
Dry methi leaves (Kasuri Methi) - 1tsp (Optional)
Butter - A dollop (Optional)

Grind the following to a paste using a blender - 
Onion - 1 (Peel n roughly chopped)
Tomato - 2 Large 
Red chilli powder - 1/2 to 1tsp (Adjust accordingly)
Turmeric Powder - 1/4tsp
Dhaniya Powder - 1tsp
Jeera Powder - 1/2tsp
Ginger - 1/2 inch
Garlic - 4 Pods


Place the rinsed beans to the IP Liner and pour water two inches above it. Close the lid n set it to Manual High 10 minutes, Sealing position and follow to hit the timer option, put the timer to 1 hour. 

NPR!

Once its cooked, open the lid. Transfer the excess water to a bowl, save this for later. 
Next add in the paste (Masala). Hit the steam mode, High pressure n Normal should be the reading!
Add salt to taste and allow it to cook for ten to fifteen minutes (Consistency should build by then). Adjust the consistency by using the saved stock. 

Lastly add Dry methi n butter.  Switch off the IP and close the lid for couple of minutes. 

Ready to serve with Rice, Roti, Dosa.......



















Thursday, January 4, 2018

Stuffed Baby Eggplant Masala (Curry) IP Version

This gravy is an authentic recipe from the south.


Serves 4 to 6

Category - Breakfast / Lunch / Dinner 


Baby eggplants - 5 to 6 (wash throughly and pat dry)
Oil - 3tbsp
Curry leaves - A few (Optional)

Dry roast separately -  
Whole dry red chillies - 4 (You can add red chili powder instead)
Poppy seeds - 1tsp
Peanuts - 2tsp

Ground to smooth paste - Add little water only
Onion - 1
Garlic - 2 pods
Ginger - 1 inch
Tomato - 1
Coconut - 2tbsp
Tamarind paste - 1 to 2 tsp
Jaggery / Brown sugar to taste
Salt to taste
Garam masala powder - 1tsp
Also Add the dry roasted red chillies, peanuts & poppy seeds.





Slit the eggplants to four sections keeping the steam intact. Fill the ground paste in between the slit eggplants n place them inside the IP liner. Pour the excess masala on the eggplants along with half cup water. Set the IP to Manual High 7, The vent in sealing position. NPR.Enjoy the curry with plain white rice or dosa or chapatis.




Stuffed Eggplant Masala (Curry)










Thursday, December 7, 2017

Dal Makhani (Dhaba Style)

How many of you'll ❤️ dal makhani?  This is typically dhaba style one!

Serves - 4 to 6

Whole masoor dal or whole brown lentils - 1 cup (soaked 2 hours in water)
Red chori beans - 1/4 cup (soaked in water for 2 hours in water)
Onions - 1 chopped
Tomatoes - 1 finely chopped
Ginger garlic paste - 2tbsp
Red chilli powder or paprika - 1/4 to 1/2 tsp, adjust accordingly
Green chillies - 1 to 3 slit lengthwise, adjust accordingly
Curry masala powder - 1/4tsp (optional)
Coriander n cumin powder - 1bsp
Turmeric - 1/4tsp
Oil or butter - 3tbsp
Salt to taste
Fresh cream - 2tbsp (optional)
Kasuri methi - 1tbsp

Method -
Rinse the soaked beans together, strain n add only beans to the ip.
Now add fresh drinking water, about 3.5cups. Manual high pressure 10 mins. NR.
Once beans are cooked, remove the beans n separate the stock...
Turn the ip to sauté mode, add oil or butter, onions, let it turn pink add in the ginger garlic paste, let it brown a bit, keep stirring in between.
Once the onions are brown add green chillies n chopped tomatoes, after three minutes add in coriander n Cumin powder, red chilli powder, curry masala, turmeric. Sauté for about five mins or till oil separates. 
Add the cooked beans, mix n use the back of the ladle to mash lightly the dal. Add required stock(reserved) adjust the curry consistency, add kasuri methi...Let it cook for ten mins on low, add salt n water if required. Garnish with fresh cream.
Serve hot with your favorite Indian bread. N some onions!

Sunday, April 12, 2015

Mango Chutney

Mango chutney is a tangy chutney, perfect to accompany white rice.

Serves - 4 to 6

Category - Lunch / Dinner

Raw green Mango - 1 (Finely Shredded)
Green chillies - 4 to 5 (Adjust to taste)
Coconut scrapings - 1/4 Cup
Turmeric powder - 1/4tsp
Coriander leaves - A few
Salt to taste
Oil - 4tsp
Mustard seeds - 1tsp

In a blender add mango, chillies, coconut, salt, coriander, turmeric, blend for a minute (Do not add water).  Keep aside.

In a wok heat the oil, add mustard seeds, after they pop add the blended mixture. Sauté the mixture for ten mins on low flame. Switch off the flame and serve hot with white rice.

Monday, June 9, 2014

Gowda's style Pulao

I learnt this flavorful pulao from a gowda friend, so I have named this "Gowda's Style Pulao".


Serves 4 to 5

Category - Lunch / Dinner

Cinnamon - 1 inch, 2 Pieces
Cloves - 4
Elachi / cardamom - 3 to 4
Bay leaf - 3
Turmeric - 1/4tsp
Shahi Jeera - 1/4tsp
Green chillies - 12 to 15 adjust to taste (Slit lengthwise)
Onion - 1/2 (Thinly sliced)
Tomato - 2 to 3 (Finely chopped)
Mixed veggies - 1Cup (Carrots, beans, potato, green peas; chop accordingly)
Methi leaves / Kasuri Methi - 3tbsp
Mint leaves - 1 sprig ; finely chopped
Coriander leaves - A handful , finely chopped
Lemon Juice - 1 tsp (Optional)
Basmati rice - 2Cups (Soaked in water for 1 hour before cooking, must rinse before soaking)
Oil - 8 to 10tsp


Grind to smooth paste, the following - (Add very little water)
Coconut - 1/2Cup
Nutmeg - 1/8tsp
Marathi Moggu - 2
Cinnamon - 1/2 inch one piece
Jeera - 1tsp
Cloves - 2
Elachi / cardamom  - 1
Fennel - 3/4tsp
Poppy seeds - 2tsp (Soak in warm water for 1 hour)
Ginger - 2 inches
Garlic - 5 to 7


In a cooker base add oil, once heated add the cinnamon, cloves, elachi, bay leaf, turmeric, shahi jeera and green chillies let it splatter, later add onions let it turn transparent, now add in the coriander, methi and mint. After two minutes add in the tomatoes, cook till mushy. Add the ground paste, cook till oil separates. Add the veggies sauteé for 5 minutes. Now add the soaked and drained rice. Sauteé well for five to ten minutes. Add 3 cups water and salt to taste, let the water start to boil, simmer and close a lid. Cook for about 15 to 18 minutes or till cooked, on low flame. Serve hot with raita.

Sunday, June 8, 2014

Bhel Puri Chutney - A spicy green chutney used in chats

Serves one cup

Green chillies - 10 to 15 (adjust to taste, can add up to 20 for a spicy version)
Jeera - 1tsp
Coriander - A big handful
Mint - A handful
Black peppercorns - 2 to 3
Chat masala - 1tsp
Water as needed
Salt to taste

Place all the above ingredients into a blender and blend to smooth chutney consistency paste. Transfer the mixture to a clean dry air tight container and store it in the refrigerator. Just before using the paste add little water and use.

This chutney can be used in any chat preparations such as Bhel puri, Sev puri, etc.....  

Friday, May 30, 2014

Vegetable Biryani - cooked in pressure cooker

Vegetable biryani, pressure cooker method is easy and also saves time. Good for potlucks too.

Serves 6 to 8

Category - lunch / dinner

Soak 3 cups of basamati rice in plenty of water. (Rinse several times before soaking). I soak my rice for one hour, before cooking!

In a cooker base add 2 ladle full of oil, once it's hot add 6 cloves, 2 one inch cinnamon sticks, 2 elachi, 2 bay leaf. After 10 sec add one thinly sliced onion, once this turns pink add 2 tbsp of ginger garlic paste, 10 leaves pudina (chopped), a tsp of kasuri methi, 5 green chillies (chopped). Sauté this till the onions turn light golden brown, next add in 3 large chopped tomatoes cook till mushy.

Next add 1 1/2 tsp red chilli powder or adjust, 2 tsp dhaniya powder, 1 tsp jeera powder, 3/4 tsp garam masala powder, 1/2 tsp turmeric. Add finely chopped coriander leaves.

Next add 1 big cup of mixed veggies such as carrots, beans, peas, potato, cauliflower, sauté for 10 mins. Drain the soaked rice n add to cooker n sauté for 5 mins. Later add 4 3/4cups water, salt to taste n cook for 1whistle on medium heat.

Open after few mins n serve with raita and lemon wedges.

Variations - You can replace half quantity water with coconut milk. Makes the Biryani more tasty.
Add any combination veggies also you can add hard boiled eggs....

How to remove tan at home / Detan at home

A lot of you have been asking me how to remove tan at home, so I thought to list a few home made natural packs. These packs can be used on any part of your body to remove the tan. I recommend you guys to apply these packs two times a week for effective results.

I - Besan n Yogurt Pack

Mix 2tbsp of besan along with 1/8 tsp of turmeric and add 1 to 2tbsp of home made yogurt. Apply this pack over the face and neck. Let it sit there for 20 to 25 minutes. Later rinse with cold water. Pat dry and don't forget to moisturize!!!

Increase the quantity depending on the area of application. This pack is used by most Indians from ancient times.


II - Rice Flour Pack

Combine a tablespoon of rice flour, which is readily available in the stores with water. End up with a thick paste. Apply this paste all over the affected, tanned area. Rinse after 20 minutes with cold water and moisturize! Best for all skin types.


III - Honey Mask

Mix honey with equal quantity of lemon juice and apply to the affected areas. Leave the pack for 30 to 45 minutes. You can also use plastic wrap and cover the pack for a while.


IV - Milk Mask

Milk is rich in lactose and this helps to remove tan easily. I prefer this milk mask for those who have dry and normal skin.

Take 2tbsp of raw milk to this add a couple drops of lemon juice. Apply this mixture with the help of a cotton ball all over the affected area, leave it for one hour. Reapply the mixture as needed if the skin drys out. Rinse with cold water.


V- Besan n Tomato Pack

Puree a small tomato in a mixie, separate the pulp and save the juice. To 2tbsp of besan add this tomato juice and 1/8tsp of turmeric powder. Apply a thick layer to the tanned area and rinse after 30 minutes. Moisturize later.

Since tomatoes doesn't suit all skin types, I recommend you guys to do a patch test before you use this mask. Suits mostly for oily skin.


VI - Almond Face Pack 

Soak 3 to 4 almonds for half hour in raw milk. Make a paste of the soaked almonds with little milk, add a tbsp of rice flour / besan and a pinch of turmeric powder.
Apply thick layer on the face / tanned area. Rinse after 20 to 30 minutes with cold water.


VII - Banana Mask

Mash a fully ripe banana, add a tsp of homemade yogurt and apply this mask on the affected area. Banana not only reduces the tan but also helps to have a healthy skin.


Karam Rotti - An authentic dish from the vysya's cuisine

This rotti can be served at tea time. Its spicy and crispy. Perfect to eat at anytime of the day.

Serves up to 10 Rottis

Category - Tea time Snack

Small Sooji / semolina / obbatt rava - 1Cup
Oil - 1/4 to 1/2 Cup
Water as needed to knead
Rice flour - 2 to 4tbsp
Green chilli paste - 1/2tsp adjust to taste
Coriander - 1 handfull, finely chopped
Salt to taste
Lemon salt - A pinch

In a mixing bowl add the sooji, oil and water and combine all and make a ball consistency, everything should hold together and there should be excess of oil floating. Keep it covered.

Soak the above mixture for 4 to 6 hours.

Later to the same dough after 6 hours, add rice flour (adjust to consistency), chilli paste, coriander and both the salts. This dough now should resemble to chapathi dough. Knead for 5 minutes.

Pinch small proportions of the dough and make balls and keep aside. Take a flat tawa / chapathi tawa and put one ball of the dough and spread thinly on the tawa and fry just like chapathis (on both sides) on low flame. The color should be light golden to deep brown. Fry to your preference. Plate the ready rotti on a plate, let it cool and then place them in an air tight box.

Serve these with tea or coffee at evenings.