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 / Lunch / Dinner

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.

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 low pressure 5 minutes , The vent in sealing position. NPR.Enjoy the curry with plain white rice or dosa or chapatis.

Stuffed Eggplant Masala (Curry)

Moong Dal Kheer

Moong dal kheer is a popular dessert which is prepared on any auspicious day, in South India.

This kheer has no oil or ghee. Its not only tasty but also benefits the health too. This kheer when consumed reduces the internal excess heat and calms the mind.  People suffering insomnia can try consuming this kheer for a better results. People on weight watch too can enjoy this kheer.

Serves about 6 to 8 Cups

Moong Dal, Split - 1Cup
Cashew nuts - 20
Poppy seeds - 2tsp
Fresh Coconut - 1/4 Cup
Shredded Jaggary - 1Cup or more, adjust to taste
Mixed Nuts such as raisins, cashew nuts - A Couple of tablespoons + Ghee (Optional) / Coconut oil
A tiny pinch of salt


In a bowl soak cashew nuts and poppy seeds in warm water for 1 hour. Later add the same to a blender along with coconut, grind to smooth paste by adding water.

In a thick bottom deep pan, add the moong dal and dry roast for couple of minutes. The moong dal should not change its colour. Now add some water and allow the moong dal to cook, it must cook completely. Once the dal is cooked add the ground paste, salt along with jaggery. Cook on low flame for about 25 mins. (Add 1 cup water in between to adjust the consistency.)

You can serve it either way, hot or cold. Can be served plain or those who like nuts can follow the below process.

In a wok heat 2tsp ghee once melted add in the raisins and cashews. Sauté it to light golden brown. Transfer to a bowl. Top it on kheer before you serve.


VARIATIONS -
1)You can add a little sweetened condensed milk and reduce the quantity of jaggary.
2)If you like elachi / Cardamon flavor then you can add a pinch of the same.
3)One can replace jaggary with light brown sugar.

NOTE - If any variations are followed, that may not be considered under weight watch except for elachi powder.

North Indian Style Veg.Kurma

This is a North Indian style Kurma n goes well with Palak Chapathi.

Serves 4

Category - Breakfast / Lunch / Dinner

Pressure cook the following for 3 whistles-
Potatoes - 3 Medium, diced to 1 inch
Tomatoes - 3 Medium, roughly chopped
Onion - 1 Small, roughly chopped
Fresh green peas - 1 Cup
Carrots - 2 Medium, Diced to half inch or cut to circles
Salt - a pinch
Water - As Required to cover the veggies

Ground the following to a paste-
Jeera / Cumin seeds - 2tsp
Cashew - 15Nos.
Red Chilli powder - 1tsp
Ginger - 1/2 inch
Garlic - 3pods
Salt to taste

Once the veggies are pressure cooked, strain the veggies and save the stock.

In a heavy bottom deep pan, add the veggies, ground paste and 2 cups water (use the stock). Add more water as per your required gravy consistency. Bring to boil and simmer for 15mins. The Kurma is ready, serve hot.

North Indian Style Kurma

Sprouted Moong Curry

This Moong curry is a Konkani recipe and is very simple to cook, with lot of flavors. One of my very favorite recipe :) :) :)


Serves 3 to 4

Category - Lunch / Dinner

Sprouted Moong Dal - 1 to 1 1/2 cups
Onion - 1/2 Roughly chopped
Tomatoes - 1 Roughly chopped (Optional)
Curry leaves - a few


Ground the following to a smooth paste-
Garlic - 2 pods
Red chillies - 7 to 8Nos.
Salt to taste
Dhaniya - 1tsp (Dry roast)
Cumin - 1/2tsp (Dry roast)
Pepper corns - 1No. (Dry roast)
Turmeric powder - 1/2tsp
Tamarind paste - To taste
Poppy seeds - 1tsp
Coconut scrapings - 3tbsp


In a vessel add all the ingredients along with the ground paste and enough water (about just a little more to cover the sprouts) and place it in a pressure cooker. On a medium heat cook till about 3 to 4 whistles.

Release the pressure slowly and place the vessel on the gas top and add little more water. Simmer further for 5 to 8 mins and lastly add lemon juice.

Serve hot with chapathis.                          

Sprouted Moong Curry