tag:blogger.com,1999:blog-90108454591205614562024-03-14T03:06:37.302-07:00ElaichiiElaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.comBlogger276125tag:blogger.com,1999:blog-9010845459120561456.post-20414202282883654392021-01-12T15:25:00.000-08:002021-01-12T15:25:16.617-08:00 Instant pot Spicy Black Bean Soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZSlwzw5ghPRm0dr9VNSE7YctrBIf8uU7uyWc731DqcpsrY9d-4aW_dFkQOUdz9UZZxk598BD-vXAJYihkTtwfCippSpxSN6O_6Feu0c4QqQ9pQ0hUKfnYEA-S4wcYl7zZS5Jr7lQs4mJ/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1582" data-original-width="1186" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZSlwzw5ghPRm0dr9VNSE7YctrBIf8uU7uyWc731DqcpsrY9d-4aW_dFkQOUdz9UZZxk598BD-vXAJYihkTtwfCippSpxSN6O_6Feu0c4QqQ9pQ0hUKfnYEA-S4wcYl7zZS5Jr7lQs4mJ/w266-h275/image.png" width="266" /></a></div><br /><br /><p></p><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Black beans are rich in fiber and good for you. I am sure you know all the good stuff about including beans regularly in your diet. This black bean soup is filling and keeps you satisfied.</div><div dir="auto" style="font-family: inherit;">We had this for dinner with some corn bread, sliced avocado.</div><div dir="auto" style="font-family: inherit;">Can also be paired with a salad and sour cream on the soup.</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Let us get to the recipe.</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><br /><br /></span></div><div dir="auto" style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpU0s32t4FFLjs9fPmYvLKgEl3DRQvXfFj1ZQqCqbUOI4yo9J7t2vt44Y9lWsnIF4PpvFkEsxFqCYPtAU4ELZzGjfsGC8HACmTqeaIEV2nFOY6N8z8d3oQz6d7x-X674yY7W6DsCppe_5/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="1582" data-original-width="1186" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpU0s32t4FFLjs9fPmYvLKgEl3DRQvXfFj1ZQqCqbUOI4yo9J7t2vt44Y9lWsnIF4PpvFkEsxFqCYPtAU4ELZzGjfsGC8HACmTqeaIEV2nFOY6N8z8d3oQz6d7x-X674yY7W6DsCppe_5/w220-h293/image.png" width="220" /></a></div><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><br /></span></div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="▪️" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tcd/2/16/25aa.png" style="border: 0px;" width="16" /></span>1 medium onion sliced</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="▪️" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tcd/2/16/25aa.png" style="border: 0px;" width="16" /></span> 3 cloves of garlic crushed</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="▪️" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tcd/2/16/25aa.png" style="border: 0px;" width="16" /></span>1 cup celery diced</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="▪️" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tcd/2/16/25aa.png" style="border: 0px;" width="16" /></span>1 cup bell pepper diced</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="▪️" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tcd/2/16/25aa.png" style="border: 0px;" width="16" /></span>1/2 cup carrots diced</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="▪️" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tcd/2/16/25aa.png" style="border: 0px;" width="16" /></span>1 roma tomato diced</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="▪️" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tcd/2/16/25aa.png" style="border: 0px;" width="16" /></span>2 cans of black beans ( without salt)</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="▪️" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tcd/2/16/25aa.png" style="border: 0px;" width="16" /></span>2 tbsp cumin powder</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="▪️" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tcd/2/16/25aa.png" style="border: 0px;" width="16" /></span>2 tsp red chili powder or to taste</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="▪️" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tcd/2/16/25aa.png" style="border: 0px;" width="16" /></span>2 tsp salt or to taste</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="▪️" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tcd/2/16/25aa.png" style="border: 0px;" width="16" /></span> water 1 cup</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="▪️" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tcd/2/16/25aa.png" style="border: 0px;" width="16" /></span> lots of cilantro</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="▪️" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tcd/2/16/25aa.png" style="border: 0px;" width="16" /></span> Juice from 1 small lime</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="▪️" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tcd/2/16/25aa.png" style="border: 0px;" width="16" /></span>2 tbsp oil</div><div dir="auto" style="font-family: inherit;"><br /></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="➡️" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/t1f/2/16/27a1.png" style="border: 0px;" width="16" /></span>Method</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="✨" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/t75/2/16/2728.png" style="border: 0px;" width="16" /></span> turn the instant pot to sauté mode. Add the oil and once it’s hot sauté the onions garlic and tomatoes till the onion is soft and translucent.</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="✨" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/t75/2/16/2728.png" style="border: 0px;" width="16" /></span> add the celery carrots diced bell peppers and give them a toss.</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="✨" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/t75/2/16/2728.png" style="border: 0px;" width="16" /></span> add the cumin powder red chili powder salt and give them a toss.</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="✨" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/t75/2/16/2728.png" style="border: 0px;" width="16" /></span> add the two cans of washed and drained black beans to the instant pot and give them a toss with the veggies and onion mixture.</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="✨" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/t75/2/16/2728.png" style="border: 0px;" width="16" /></span> cancel sauté. Cover the instant pot. Sealing, with pressure cook for 3 minutes</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="✨" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/t75/2/16/2728.png" style="border: 0px;" width="16" /></span> wait for natural pressure release.</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="✨" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/t75/2/16/2728.png" style="border: 0px;" width="16" /></span> immerse your stick / immersion blender into the instant pot and give it a couple of pulses to get the soup into a creamy consistency with the black beans.</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="✨" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/t75/2/16/2728.png" style="border: 0px;" width="16" /></span> alternatively you can take a couple of ladles of the soup and use the immersion blender separately and then pour that mixture into the instant pot</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="✨" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/t75/2/16/2728.png" style="border: 0px;" width="16" /></span> check for salt and other spices and adjust as per your taste.</div><div dir="auto" style="font-family: inherit;"><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="✨" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/t75/2/16/2728.png" style="border: 0px;" width="16" /></span> add lots of cilantro and squeeze the lime juice.</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Enjoy your soup warm. </div></div><p><span style="background-color: white; color: #050505; font-family: inherit; font-size: 15px; white-space: pre-wrap;">This soup freezes well and would be a great option to take for lunch if there are any leftovers. This recipe was adopted from cookie and Kate. The blending of the black beans gives a very creamy consistency to the soup</span> <span style="background-color: white; color: #050505; font-family: inherit; font-size: 15px; white-space: pre-wrap;">Black beans are rich in fiber and good for you. I am sure you know all the good stuff about including beans regularly in your diet. This black bean soup is filling and keeps you satisfied.</span></p><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">We had this for dinner with some corn bread, sliced avocado.</div><div dir="auto" style="font-family: inherit;">Can also be paired with a salad and sour cream on the soup.</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;"><br /></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;"><br /></div></div>Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com3tag:blogger.com,1999:blog-9010845459120561456.post-91083765002766736382019-04-27T12:26:00.001-07:002019-04-27T12:30:16.678-07:00Yogurt in Instant pot<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmwXnh0QFe_aO0DJAPH7ur_IWF-zetorzf3EL37zwPkyLUp5A_swY-B0LaOwJmgAP6FWO0Wyi-8_DJ0Vr6WquMT68WH7_O5f7hnf1pz2A1QMVLk5bq30pozdXnguJSR7mUnCSapcO7Nfu/s1600/yogurt+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmwXnh0QFe_aO0DJAPH7ur_IWF-zetorzf3EL37zwPkyLUp5A_swY-B0LaOwJmgAP6FWO0Wyi-8_DJ0Vr6WquMT68WH7_O5f7hnf1pz2A1QMVLk5bq30pozdXnguJSR7mUnCSapcO7Nfu/s640/yogurt+3.jpg" width="480" /></a></div>
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I usually make my own yogurt at home. Some times I do buy it from the store and my favorite brands are Mountain High whole milk and the yogurt available in Indian stores. But, if you try to use these store brand yogurt as a live culture to start your yogurt, you end up in a slimy stringy mess. I always keep some my own home made yogurt as a starter.<br />
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The traditional method includes boiling or scalding milk, let it coll a little and then add the live cultures and wait for the yogurt to set. Many Indian house holds do not use any thermometer to measure temperature of the liquid. Most of his feel the vessel with hand and know by experience when to add the cultures.<br />
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Almost a year ago i learned about the cold start yogurt in Instant pot. I have made it several times, especially if I am making yogurt for a large party. It comes out so well all the time. I have wanted to share this recipe with all of you and now is the time.<br />
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The cold start method does not need boiling milk. One can use the ultra filtered milk which has been boiled before. The brand that is readily available in the US markets is called Fairlife milk. Since it is ultra filtered, it has less sugar and provides almost 13 gms of protein per serving and did I say, so yummy too. They have a whole milk and 2% version available in most super markets here.<br />
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I tried 2 methods of making yogurt in the instant pot with fairlife milk. I am sharing both results with you. The end product is a thick creamy yogurt with no sliminess in it , not one bit.<br />
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<b><i>Method one :</i></b><br />
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<ul>
<li><b>250 ml Fairlife 2% milk ( right from the container, no boiling)</b></li>
<li><b>1 tbsp homemade yogurt starter</b></li>
</ul>
<div>
How I did it </div>
<ul>
<li>In the instant pot insert, add the milk, started yogurt</li>
<li>Mix well</li>
<li>Turn on your instant pot, press Yogurt and set to 9 hrs</li>
<li>Cover the IP with the sealing ring, and the weight towards sealing</li>
<li>The timer will start counting up</li>
<li>Open IP after 9 hrs, your yogurt is ready.</li>
<li>If you want a little sourness to the yogurt, increase the time to 10 hrs.</li>
<li>You can see the yogurt is set well as the spoon inserted in it stays upright.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4omOzk-5v9aHFu-UOsCAE70PQgLIVnWFPRVa7ryaOgUKZV5hc3XVB0GgJnj2qDgQOwGvk947uitj-NpZtRmXLOOiE86TYL47JbB-Y5qQwdqzsHodGEpFtW5mrIsulAjpDmQnKFrhcIpo/s1600/yogurt1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4omOzk-5v9aHFu-UOsCAE70PQgLIVnWFPRVa7ryaOgUKZV5hc3XVB0GgJnj2qDgQOwGvk947uitj-NpZtRmXLOOiE86TYL47JbB-Y5qQwdqzsHodGEpFtW5mrIsulAjpDmQnKFrhcIpo/s640/yogurt1.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b><i>Method 2</i></b></div>
<div>
<br /></div>
<div>
<b>250 ml Fairlife 2% milk</b></div>
<div>
<b>1 tbsp Fage 2% plain greek yogurt</b></div>
<div>
<br /></div>
<div>
<ul>
<li>In the instant pot insert add 1 cup of water</li>
<li>In another container, either mason jar, stainless steel or pyrex container add 250 ml milk</li>
<li>Add the Fage yogurt to the milk, mix well</li>
<li>Place the milk contained inside the water filled IP insert</li>
<li>Turn on your instant pot, press Yogurt and set to 9 hrs</li>
<li>Cover the IP with the sealing ring, and the weight towards sealing</li>
<li>The timer will start counting up</li>
<li>Open IP after 9 hrs, your yogurt is ready.</li>
<li>If you want a little sourness to the yogurt, increase the time to 10 hrs.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhrR4Hj_DXKgqZX6Fe4tPRxvsh4r2t7f9d7yUCgYmluc6251gtCsO9gm7QV-Fx6AIpU7dC3nq37JD-V-ndtuwpDERlztcxwvOe6PLvEaSmjjE9vdOtU2v6sNq3L2gxRtOLF46iiiza70pc/s1600/yogurt+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhrR4Hj_DXKgqZX6Fe4tPRxvsh4r2t7f9d7yUCgYmluc6251gtCsO9gm7QV-Fx6AIpU7dC3nq37JD-V-ndtuwpDERlztcxwvOe6PLvEaSmjjE9vdOtU2v6sNq3L2gxRtOLF46iiiza70pc/s640/yogurt+2.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
Both methods gave me a very thick creamy yogurt.<br />
<br /></div>
<div>
If your IP is larger, you can keep several small containers inside the IP insert. I have a 3 qt and I used that.</div>
</div>
<div>
<br /></div>
<div>
Enjoy this fresh home made yogurt any time as is plain or with rice, rotis or in smoothies.</div>
<div>
<br /></div>
<div>
Try this and you will be pleasantly surprised with the results.</div>
<br />
<br />
<div>
<br /></div>
<br />
<div>
</div>
<br />
<br />Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com0tag:blogger.com,1999:blog-9010845459120561456.post-88582501932486739072019-04-20T16:34:00.000-07:002019-04-20T16:34:11.567-07:00Shrikhand<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35116yjQcNvmm-UJqWNcQPnwHKYObm8xXvx_aqIQsTzSNaBD2xNioPAjQk9CYpIwVhi-ezwLuHtOtIruQ5sM9vZHEJoAZ6BxcsG_CC2AWvAGj6eW162-RXGCfsBcXN1RmHxBK4cE8EEHx/s1600/srikand1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35116yjQcNvmm-UJqWNcQPnwHKYObm8xXvx_aqIQsTzSNaBD2xNioPAjQk9CYpIwVhi-ezwLuHtOtIruQ5sM9vZHEJoAZ6BxcsG_CC2AWvAGj6eW162-RXGCfsBcXN1RmHxBK4cE8EEHx/s400/srikand1.jpg" width="300" /></a></div>
<div class="RecipeSummary">
<span style="font-size: 14.0pt; line-height: 110%;"><br /></span></div>
<div class="RecipeSummary">
<span style="font-size: 14.0pt; line-height: 110%;"><br /></span></div>
<div class="RecipeSummary">
<span style="font-size: 14.0pt; line-height: 110%;">Shrikhand
is a very popular yogurt based dessert from the Western states of Maharashtra
and Gujarat. Flavored with Indian spices and seasonal fruits, it is very
delectable after any meal. Back home, fresh curd is hung in a clean cloth to get a thick creamy yogurt. But, now we have such thick yogurt available in store called greek yogurt. Greek yogurt has lots of protein and lots of probiotics which are good for our gut microbiome too.<o:p></o:p></span></div>
<div class="RecipeSummary">
<span style="font-size: 14.0pt; line-height: 110%;"><br /></span></div>
<div class="RecipeSummary">
<span style="font-size: 14.0pt; line-height: 110%;">Serves 2<o:p></o:p></span></div>
<h1>
<span style="font-size: 14.0pt; line-height: 110%;"><w:sdt docpart="CDF9132626C24017BC68613AE50130B2" id="-1263605364" sdttag="Ingredients:" showingplchdr="t" temporary="t" title="Ingredients:">Ingredients:</w:sdt><o:p></o:p></span></h1>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; mso-padding-alt: 0in 0in 0in 0in; mso-table-layout-alt: fixed; mso-yfti-tbllook: 1184; width: 100%px;" summary="Ingredients layout table with amount on the left and the ingredient to go with it on the right">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; page-break-inside: avoid;">
<td style="padding: 0in 0in 0in 0in; width: 55.8pt;" valign="top" width="74">
<div class="MsoNormal">
<span style="font-size: 14pt;">7 oz</span></div>
</td>
<td style="padding: 0in 0in 0in 0in; width: 289.35pt;" valign="top" width="386">
<div class="MsoNormal">
<span style="font-size: 14pt;">2% Plain
Greek Yogurt</span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 1; mso-yfti-lastrow: yes; page-break-inside: avoid;">
<td style="padding: 0in 0in 0in 0in; width: 55.8pt;" valign="top" width="74">
<div class="MsoNormal">
<span style="font-size: 14pt;">¼ cup</span><br /><span style="font-size: 14pt;">A pinch</span><br /><span style="font-size: 14pt;">1 tsp</span><br /><span style="font-size: 14pt;">¼ tsp</span><br /><span style="font-size: 14pt;">1tbsp</span><br /><span style="font-size: 14pt;">1
tbsp</span><span style="font-size: 14pt;"> </span><br /><span style="font-size: 14pt;">Fruits</span><span style="font-size: 14pt;"> </span><span style="font-size: 14pt;"> </span></div>
</td>
<td style="padding: 0in 0in 0in 0in; width: 289.35pt;" valign="top" width="386">
<div class="MsoNormal">
<span style="font-size: 14pt;">Sugar ( can replace with honey, stevia)</span><br /><span style="font-size: 14pt;">Saffron
strands</span><br /><span style="font-size: 14pt;">Warm milk or warm water</span><br /><span style="font-size: 14pt;">Cardamom
powder</span><br /><span style="font-size: 14pt;">Sliced
almonds</span><br /><span style="font-size: 14pt;">Chopped
pistachios</span><br /><span style="font-size: 14pt;">Ripe
mango, pineapple, strawberries chopped Optional</span></div>
</td>
</tr>
</tbody></table>
<h1>
<span style="font-size: 14.0pt; line-height: 110%;"><w:sdt docpart="85BEBC30149F4B0A93A0B00F8C1CC4F2" id="1856775523" sdttag="Directions:" showingplchdr="t" temporary="t" title="Directions:">Directions:</w:sdt><o:p></o:p></span></h1>
<div class="MsoNormal" style="tab-stops: 70.5pt;">
</div>
<ul>
<li><span style="font-size: 14.0pt; line-height: 110%;">In a small bowl add the saffron strands, warm milk. Whisk and
set aside for few minutes</span></li>
<li><span style="font-size: 14.0pt; line-height: 110%;">In a mixing
bowl, add the yogurt, sugar, saffron soaked milk, cardamom powder and whisk
gently till everything is incorporated</span></li>
<li><span style="font-size: 14.0pt; line-height: 110%;">Transfer to
a serving bowl, garnish with slivered almonds, pistachios</span></li>
<li><span style="font-size: 14.0pt; line-height: 110%;">Serve Plain
or top with chopped fruits.</span></li>
</ul>
<br />
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 110%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8f9CMv0hr6e5Zo5F-R7x0oRKOYXeQV_vlEoOcXmjonxF_FBeCw8zQA5_6EPPztLFf3ibmH9N1dhUHuJbS2ebbyjTJP4LUje5ZS5ldZcKUEWQJ3DqRb-uW73aVwaa1Zt_4Ryj3Cq3pYcf8/s1600/srikand2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8f9CMv0hr6e5Zo5F-R7x0oRKOYXeQV_vlEoOcXmjonxF_FBeCw8zQA5_6EPPztLFf3ibmH9N1dhUHuJbS2ebbyjTJP4LUje5ZS5ldZcKUEWQJ3DqRb-uW73aVwaa1Zt_4Ryj3Cq3pYcf8/s320/srikand2.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; line-height: 110%;"><br /></span></div>
<br />Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com0tag:blogger.com,1999:blog-9010845459120561456.post-32566173659512482492017-11-29T09:44:00.003-08:002017-11-29T09:44:41.788-08:00Beans Paruppu Usili Instant Pot<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9L57eZk284LDMgTH6CcXz40re2smjlz7vtG7JbyfAl2YkcFJOTzjtm2clwqEWQt3IPu8eQUyM8xdHGLZKp8VGnZGY-VAYsvXqKcjvm3JelXqQ_PcEhInC2KeUDBff7DI61R3YJl6tn1ZZ/s1600/BP1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="690" data-original-width="530" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9L57eZk284LDMgTH6CcXz40re2smjlz7vtG7JbyfAl2YkcFJOTzjtm2clwqEWQt3IPu8eQUyM8xdHGLZKp8VGnZGY-VAYsvXqKcjvm3JelXqQ_PcEhInC2KeUDBff7DI61R3YJl6tn1ZZ/s400/BP1.jpg" width="306" /></a></div>
<br />
<br />
I have been experimenting with OPOS and instant pot trying several dishes. OPOS has definitely shortened the time it takes to cook and everyday I am fascinated by the things I learn from OPOS. Beans paruppu Usili or beans lentil crumble is a delicacy of a South Indian feast and many people are intimidated in making this. But with the method I am sharing with you, one does not have to be scared of making paruppu usili. This dish is usually made with green beans, cluster beans, banana flowers and it is perfect combination for more kuzhambu.<br />
<br />
Get Ready<br />
<br />
<br />
<ul>
<li>Green beans, washed, trimmed and finely chopped 2 cups</li>
<li>1/3 cup of channa dal</li>
<li>1/3 cup of toor dal</li>
<li>2 dried red chili</li>
<li>1/4 tsp as afoetida</li>
<li>salt to taste</li>
<li>1 tbsp oil</li>
<li>1/2 tsp mustard seeds</li>
<li>1/2 tsp urad dal</li>
<li> few curry leaves</li>
</ul>
<div>
Soak the chana dal, toor dal with dried red chili in water for about 30 mins. drain the water and grind it coarsely with some salt and asafoetida. set aside.</div>
<div>
<br /></div>
<div>
<b><i><u>Instant Pot method:</u></i></b></div>
<div>
<br /></div>
<div>
<ul>
<li>Turn the IP on. </li>
<li>In the inner pot, add one tablespoon of water, the beans, 1/2 tsp salt.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxP7wqiSM8oY08N9MyiFNB6iJqVTjTEPSQDi2-bxEU5L6SNzQiQrEUD79m1ftcC9LWsoPIJG1GRKu7BofFKyHfTk-pMi_RLFbixGEs3V1CVKEICZSneHX694QmwZ0lOxPKtWOiaoXsfNTP/s1600/BP2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxP7wqiSM8oY08N9MyiFNB6iJqVTjTEPSQDi2-bxEU5L6SNzQiQrEUD79m1ftcC9LWsoPIJG1GRKu7BofFKyHfTk-pMi_RLFbixGEs3V1CVKEICZSneHX694QmwZ0lOxPKtWOiaoXsfNTP/s320/BP2.jpg" width="240" /></a></div>
<div>
<br /></div>
<ul>
<li>Keep the trivet in the middle.</li>
<li>Transfer the ground dal paste to another vessel and keep it on top of the trivet</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgATjYTDxtZptKyCo3cQgLAAIsAJIzMx-3iKTJUpS11hVBNtf2pNAv3l-cLXrtYjGbeqSdw9FdYmYZd6M_zLKaYOn1QpQ3D4GhXjxmds6whTkAs6LHbDco3wTQMPGvCpSvPCfU_h2Vqxvw7/s1600/BP3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgATjYTDxtZptKyCo3cQgLAAIsAJIzMx-3iKTJUpS11hVBNtf2pNAv3l-cLXrtYjGbeqSdw9FdYmYZd6M_zLKaYOn1QpQ3D4GhXjxmds6whTkAs6LHbDco3wTQMPGvCpSvPCfU_h2Vqxvw7/s320/BP3.jpg" width="240" /></a></div>
<div>
<br /></div>
<ul>
<li>Close the IP. press Manual/ pressure cook and set time for 0 mins with vent in sealing position</li>
<li>Once the timer beeps, do a Quick Pressure release and and open the pot.</li>
</ul>
<div>
<a href="https://drive.google.com/open?id=0B9tFcDLtmpXkaFhGLU1rYjNHeHVoZ2FXc3FnT1VQclVQOW9F">video link to paruppu usili</a></div>
</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b><i><u>Pressure cooker/ OPOS method</u></i></b></div>
<div>
<b><i><br /></i></b></div>
<div>
<ul>
<li> In a 2 litre pressure cooker, add a tbsp of water, chopped beans and spread the ground dal mixture on top of the beans. Cover the cooker, place the weight and turn the heat on.</li>
<li>Cook for 2 whistles with the flame covering the base of the cooker.</li>
<li>Release pressure manually and marvel at the green color of the beans.</li>
</ul>
<div>
<b><i><u>The next step is common for both methods.</u></i></b></div>
</div>
<div>
<br /></div>
<div>
<ul>
<li>In a pan, add the oil and do the tadka/ tempering with mustard seeds, urad dal and curry leaves.</li>
<li>Crumble the cooked dal mixture and add it to the pan.</li>
<li>Use the back of your spoon and crumble the mixture and roast in oil for 1-2 mins</li>
<li>Add the cooked beans without any water and toss them well with the dal mixture.</li>
<li>Add salt per taste.</li>
<li>cook on low fire till the dal mixture is crispy. it make take about 7-10 mins</li>
<li>Serve with rice, mor kozhambu, samabr or rasam</li>
</ul>
</div>
<div>
Let me know if you tried it and liked it.</div>
<div>
<br /></div>
Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com5tag:blogger.com,1999:blog-9010845459120561456.post-78422758471538231412017-11-27T14:59:00.001-08:002017-11-27T14:59:33.615-08:00 Kadai Paneer Instant Pot<div style="background-color: white; color: #1d2129; margin-bottom: 6px;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQDa1xKerp2h7tjud6iWJ9_-0BZ7IiHa3r-FjzGAYRvcAze_NssWyNhaLX2ptG12D9XuhGgCaLUdUixlbt-tWJ5FJvjrYuP9q4XPQEHuAjbRDoeNRz6UEbKsTgxmDPj374tNaXJqZnWMM/s1600/KP8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQDa1xKerp2h7tjud6iWJ9_-0BZ7IiHa3r-FjzGAYRvcAze_NssWyNhaLX2ptG12D9XuhGgCaLUdUixlbt-tWJ5FJvjrYuP9q4XPQEHuAjbRDoeNRz6UEbKsTgxmDPj374tNaXJqZnWMM/s400/KP8.jpg" width="300" /></a></div>
<br />
<br />
<br />
This is a very yummy and easy dish to put together in no time. I have adopted the technique of cooking everything in one pot under pressure as OPOS and applied to the IP.<br />
You can check my other paneer, non IP posts <a href="http://elaichii.blogspot.com/search/label/paneer">HERE</a></div>
<div style="background-color: white; color: #1d2129; margin-bottom: 6px; margin-top: 6px;">
<span style="font-family: inherit;">This dish is inspired by OPOS kadai paneer. Recipe source:<a href="https://www.youtube.com/watch?v=KV_uxWNZtMw">From Here</a></span><br />
<br />
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<br /></div>
<div style="background-color: white; color: #1d2129; margin-bottom: 6px; margin-top: 6px;">
</div>
<ul>
<li>1 green bell pepper, deseeded & cut in chunks</li>
<li>1 red bell pepper same as above</li>
<li>1 carrot peeled & sliced</li>
<li>2 roma tomatoes deseeded & cut in chunks</li>
<li>1 small red onion cut<span style="font-family: inherit;"> </span></li>
<li>1 -2 green chilli slit lengthwise</li>
<li>1/2 block of store bought paneer cut into small cubes</li>
<li>1-1.5 tsp salt to taste</li>
<li>1 tbsp oil</li>
<li>1 tbsp tomato ketchup</li>
<li>Cilantro</li>
</ul>
<br />
<div style="background-color: white; color: #1d2129; margin-bottom: 6px; margin-top: 6px;">
<span style="font-family: inherit;"><b><i>Spice mix</i></b></span></div>
<div style="background-color: white; color: #1d2129; margin-bottom: 6px; margin-top: 6px;">
<span style="font-family: inherit;"></span></div>
<ul>
<li><span style="font-family: inherit;">1 tbsp coriander powder</span></li>
<li><span style="font-family: inherit;">1 tbsp cumin powder</span></li>
<li><span style="font-family: inherit;">1 tbsp kasoori methi crushed in ur palm</span></li>
<li><span style="font-family: inherit;">1 /2 tsp turmeric powder</span></li>
<li><span style="font-family: inherit;">1 tsp ginger garlic paste/ powder</span></li>
<li><span style="font-family: inherit;">1 -2 tsp red chili powder ( depending on taste)</span></li>
</ul>
<div>
<span style="font-family: inherit;">Go</span></div>
<ul>
<li><span style="font-family: inherit;">In a bowl add the spice mix, paneer. Toss them well till the spice mix coats all the paneer. Set aside the paneer. Keep the excess spice mix.</span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggp2w9cda-eGBOgLpxHYSUqqDC3EJr73hUetjuRUHgWPjq4Maal5BNRLmtWU2VCzmNA7Qw6iQxRMXwPXf4SisG5P-ioR_7VFtM-NBTzPjF9virZOHOsohSeOlPOYft37LVmhDlfP7igPm3/s1600/KP2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggp2w9cda-eGBOgLpxHYSUqqDC3EJr73hUetjuRUHgWPjq4Maal5BNRLmtWU2VCzmNA7Qw6iQxRMXwPXf4SisG5P-ioR_7VFtM-NBTzPjF9virZOHOsohSeOlPOYft37LVmhDlfP7igPm3/s1600/KP2.jpg" /></a></div>
<div>
<br /></div>
<ul>
<li><span style="font-family: inherit;">Turn IP to saute. Add oil, once hot add the onions & saute</span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7hUeRvkC1N2k0I7azDd-XnEYlpyoFxB1QTbtbmkiKUbabWf_eghneAVtrgR2FHCFlFI_-lTymJqcWJYPA9Wxq_Z7bAo7l5EV7o6t_sGW3-wSgnKbzSfXFhVfAPex0U-SOwIbAdpRjOpj3/s1600/KP3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7hUeRvkC1N2k0I7azDd-XnEYlpyoFxB1QTbtbmkiKUbabWf_eghneAVtrgR2FHCFlFI_-lTymJqcWJYPA9Wxq_Z7bAo7l5EV7o6t_sGW3-wSgnKbzSfXFhVfAPex0U-SOwIbAdpRjOpj3/s1600/KP3.jpg" /></a></div>
<div>
<br /></div>
<ul>
<li><span style="font-family: inherit;"> add the green chili, tomato & saute for few mins</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZE8Fd-St_tkc4fLtCK0I_4lXIrJbcgFaJ63c8cikq6jN7t95NkSYsjoov2a0gAg5AVRG1mXJDb44UOzEu9Eiw7Xrx83UBfkCROcfNtYQfm8pWLlI2G1PkTLzSxaBK9I2FBA6nWwWL-EZR/s1600/KP4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZE8Fd-St_tkc4fLtCK0I_4lXIrJbcgFaJ63c8cikq6jN7t95NkSYsjoov2a0gAg5AVRG1mXJDb44UOzEu9Eiw7Xrx83UBfkCROcfNtYQfm8pWLlI2G1PkTLzSxaBK9I2FBA6nWwWL-EZR/s1600/KP4.jpg" /></a></div>
<div>
<br /></div>
<ul>
<li><span style="font-family: inherit;"> add the bell peppers, carrot, salt, remaining spice mix powder and toss them well.</span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJU-VrnEq4UKC8mkeOe2zScvjt1Jg42W-LlbKRvVtjjCEKlZ07iPcpdy7IEwP5b8ANmWpH93BSqF0Q58Jrpx0PcsDOyw5UdGBMvCNEMaYmFdd8kUL4L8as2Ay9dtu-WPN509bb3W7Pa2MW/s1600/KP5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJU-VrnEq4UKC8mkeOe2zScvjt1Jg42W-LlbKRvVtjjCEKlZ07iPcpdy7IEwP5b8ANmWpH93BSqF0Q58Jrpx0PcsDOyw5UdGBMvCNEMaYmFdd8kUL4L8as2Ay9dtu-WPN509bb3W7Pa2MW/s1600/KP5.jpg" /></a></div>
<div>
<br /></div>
<ul>
<li><span style="font-family: inherit;">Add paneer as a top layer. Do not mix</span></li>
<li><span style="font-family: inherit;"> cancel saute</span></li>
<li><span style="font-family: inherit;"> close IP with the vent on sealing position</span></li>
<li><span style="font-family: inherit;"> Pressure cook or manual for 0 mins.</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;"> Do a QR and be amazed the beauty of peppers & paneer.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxqtSnkOA6EZtiOiScb-uEq47ENXczqWmt-j0b4IuGGIULIuUe9wVltqcKU2vU1gPiBWhzOWGeIfDkSiEd9XBpdzN3tBSIxqcy2hJ79Rv96BVl3vTfhD3-IdTvCpyp4DnZ8N6biixXes3/s1600/KP7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxqtSnkOA6EZtiOiScb-uEq47ENXczqWmt-j0b4IuGGIULIuUe9wVltqcKU2vU1gPiBWhzOWGeIfDkSiEd9XBpdzN3tBSIxqcy2hJ79Rv96BVl3vTfhD3-IdTvCpyp4DnZ8N6biixXes3/s1600/KP7.jpg" /></a></div>
<div>
<br /></div>
<ul>
<li><span style="font-family: inherit;"> Garnish with cilantro and enjoy!</span></li>
</ul>
<span style="font-family: inherit;"></span>Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com0tag:blogger.com,1999:blog-9010845459120561456.post-43740186020852590152017-10-30T16:01:00.001-07:002017-10-30T16:01:13.979-07:00Instant pot apple thokku<span style="font-family: inherit;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg_oVUx4ipJgfrWBxESdvBodRe6m7AN8AFCfGeBgIq_Cwf3ctILLugSfEQ2I9vljsBZzI2lRFp2izape4UbLh_ZtyM74_ycATwPHrf8x_xKaBHnn2bMuEIqpi67LjLVwZf2Em9oxMjP662/s1600/GA6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="988" data-original-width="748" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg_oVUx4ipJgfrWBxESdvBodRe6m7AN8AFCfGeBgIq_Cwf3ctILLugSfEQ2I9vljsBZzI2lRFp2izape4UbLh_ZtyM74_ycATwPHrf8x_xKaBHnn2bMuEIqpi67LjLVwZf2Em9oxMjP662/s400/GA6.jpg" width="302" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I have not blogged in a while and am happy to come back and share a lip smacking recipe with you all. It is fall season and there are plenty of apples every where. I have made a lot of recipes using my instant pot and pressure cooker. You would have seen them on face book pages if you are in those instant pot for indian and OPOS group. Here I am today sharing a mouth watering south indian thokku using green apples or granny smith apple. My mom made them once when she visited the US. She grated the apples and made them like a mango thokku. I was lazy to grate and all and dumped them all in the instant pot and make this thokku.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">They are a perfect combination with curd rice, idli, dosa, chapathi or on </span>toast.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvDnegj8U1BSBx_WadlRxY8fWSd3QtqglbnlC7kTbbwf5CWiCd_VX1pRig9TSyNGM86YY8O1evhoQMxe5TlWSMuZdt0oQdDrnhtnJXUkWdSp0aQzOin7lxxzs6Z4s48kQQszFWxGxEJrq/s1600/GA1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvDnegj8U1BSBx_WadlRxY8fWSd3QtqglbnlC7kTbbwf5CWiCd_VX1pRig9TSyNGM86YY8O1evhoQMxe5TlWSMuZdt0oQdDrnhtnJXUkWdSp0aQzOin7lxxzs6Z4s48kQQszFWxGxEJrq/s320/GA1.jpg" width="320" /></a></div>
<br />
<b><i>Get Ready</i></b><br />
<div style="background-color: white; color: #1d2129; margin-bottom: 6px; margin-top: 6px;">
</div>
<ul>
<li><span style="font-family: inherit;">Green Apple 4, washed, cored and cut into chunks</span></li>
<li><span style="font-family: inherit;">10-12 dried red chilli</span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtj9qYVJUPPDVKrgf7-D6WOnkUpw2udA_dPl5DkP5UtCQay2HJeFuM0CQKTbcSkg-2vwJQwoAvhuRRxgjaNTFgi8-pAkLKYO9cYquW67F8MtnrWm9l_DlC1BUtKVseVghYkNxNM9EL1yM/s1600/GA2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtj9qYVJUPPDVKrgf7-D6WOnkUpw2udA_dPl5DkP5UtCQay2HJeFuM0CQKTbcSkg-2vwJQwoAvhuRRxgjaNTFgi8-pAkLKYO9cYquW67F8MtnrWm9l_DlC1BUtKVseVghYkNxNM9EL1yM/s320/GA2.jpg" width="320" /></a></div>
<div>
<br /></div>
<ul>
<li><span style="font-family: inherit;">Salt 2-3 tsp or per taste</span></li>
<li><span style="font-family: inherit;">1/2 tsp turmeric powder</span></li>
<li><span style="font-family: inherit;">1 tsp asafoetida</span></li>
<li><span style="font-family: inherit;">1/4 cup gingelly oil( one can use canola too)</span></li>
<li><span style="font-family: inherit;">1 tsp mustard seeds</span></li>
<li><span style="font-family: inherit;">1 tsp brown sugar ( optional)</span></li>
<li><span style="font-family: inherit;">1 tsp methi seeds, dry roasted on low flame and pounded</span></li>
</ul>
<div>
<span style="font-family: inherit;"><b><i>Go</i></b></span></div>
<br />
<div style="background-color: white; color: #1d2129; margin-bottom: 6px; margin-top: 6px;">
</div>
<ul>
<li>Turn IP to saute. Add all the oil. Once hot add mustard seeds and let them crackle.</li>
<li>Tear apart the red chilli and add to the oil.</li>
<li>Add the turmeric, hing, apples brown sugar and give a toss.</li>
<li>Cancel saute</li>
<li>Cover the IP, turn the weight to sealing and cook on manual for 15 mins. Let the pressure release naturally</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPDojhYzYVZHI19nfXV3Qy1U3AT9Qi21h7_IJyh01-v3T2lTHxl12tfHZo8jPBcn2tYQKd9nC6MLjvpHCaU8aI_y41zEfs1xbeZcH5UsFeG_7l8TerB3UhgUc8Iq_TqxORlaQWXCkk9Ex/s1600/GA3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPDojhYzYVZHI19nfXV3Qy1U3AT9Qi21h7_IJyh01-v3T2lTHxl12tfHZo8jPBcn2tYQKd9nC6MLjvpHCaU8aI_y41zEfs1xbeZcH5UsFeG_7l8TerB3UhgUc8Iq_TqxORlaQWXCkk9Ex/s320/GA3.jpg" width="240" /></a></div>
<div>
<br /></div>
<ul>
<li>With your immersion blender pulse several times in the pot till the chili is blended.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiXqYW5midvfo8jAL7c9ig4azaPbmgz4iQvN2SVaAUL04FjLZbL_5WCHl3gnvyrzU6ntI1Fa-vZ2no0-I2T5NbJqpxDNnCHAyPMXB-Nro_UYtOYKvEf1Ec0MD02im6tQ2t13UPqK-Jcac/s1600/GA4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiXqYW5midvfo8jAL7c9ig4azaPbmgz4iQvN2SVaAUL04FjLZbL_5WCHl3gnvyrzU6ntI1Fa-vZ2no0-I2T5NbJqpxDNnCHAyPMXB-Nro_UYtOYKvEf1Ec0MD02im6tQ2t13UPqK-Jcac/s320/GA4.jpg" width="240" /></a></div>
<div>
<br /></div>
<ul>
<li>Turn on saute, and let it simmer for 10-15 mins<span style="font-family: inherit; font-size: 14px;"> till thickened. </span><span style="font-family: inherit;">It will splatter a little. So use any lid to cover. Add the roasted methi seeds powder.</span></li>
</ul>
<span style="font-family: inherit;">Once cooled save in a clean dry container, refrigerate and enjoy as a side dish. Spicy, sweet, tangy pickle is ready!</span>Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com0tag:blogger.com,1999:blog-9010845459120561456.post-2495536174867300442017-08-15T13:23:00.004-07:002017-08-15T15:17:47.465-07:00Instant Pot Vegetable Ramen Noodles <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryPJyG6BMrviwDjNmZn9xy95q-w12I9DwQKzNBJ-VUDrd_-aukST1ukvP54j8ftoBvQlUKUJhvACMpkzxL_LZmhvIW2ZVF1c_EzfGisz3NOJpebUbF_aPTaG00tVyW6mavaq6S54b4jfS/s1600/ramen1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="770" data-original-width="610" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryPJyG6BMrviwDjNmZn9xy95q-w12I9DwQKzNBJ-VUDrd_-aukST1ukvP54j8ftoBvQlUKUJhvACMpkzxL_LZmhvIW2ZVF1c_EzfGisz3NOJpebUbF_aPTaG00tVyW6mavaq6S54b4jfS/s400/ramen1.jpg" width="316" /></a></div>
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Here I am with another quick and easy noodle recipe in Instant Pot. It is incredibly easy and delicious too. You kids will love it and so will the grown ups! I used the "Nissin" brand oriental flavor, which is the only vegetarian version available on the markets. We can also use maggi noodles and add any vegtables of your choice. I used the spice packets that came inside the noodles and also added some soy sauce, tomato ketchup and red chili flakes to spice it up. You can use 3/4 cup water per pack of noodles.<br />
<br />
<b><i>Get Ready ( serves 3)</i></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrsKPLTelMmFz1QW_IUNM3hBVMmap4hnH07e097sn0KeLse926Shg-IPVluwbEwFK8Wct06kP0Dyet7_o1Bvm_wEMLw8kE2PUNhHcdsYBZRHKrU_MhyphenhyphencerPhllHPSHJI_ZaVPENG5oKqMP/s1600/ramen+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrsKPLTelMmFz1QW_IUNM3hBVMmap4hnH07e097sn0KeLse926Shg-IPVluwbEwFK8Wct06kP0Dyet7_o1Bvm_wEMLw8kE2PUNhHcdsYBZRHKrU_MhyphenhyphencerPhllHPSHJI_ZaVPENG5oKqMP/s200/ramen+2.jpg" width="200" /></a></div>
<b><i><br /></i></b>
<br />
<br />
<ul>
<li>Instant noodles 2.5 packs</li>
<li>2 packs of the spice mix powder</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0kmjkB5IDr2-BICD3zjSSH_QzE-2Fo7N_6f7yp7UdHLGLLhhpj7TSflhieuFZek_5x7Evv_cWMi2yOWn1CHpqmnohZdGe7Na_8dQNQ8r61B-q70_AKR4zQYuEiGMxevzGBr3Bd6PwFaQb/s1600/ramen+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0kmjkB5IDr2-BICD3zjSSH_QzE-2Fo7N_6f7yp7UdHLGLLhhpj7TSflhieuFZek_5x7Evv_cWMi2yOWn1CHpqmnohZdGe7Na_8dQNQ8r61B-q70_AKR4zQYuEiGMxevzGBr3Bd6PwFaQb/s200/ramen+3.jpg" width="200" /></a></div>
<div>
<br /></div>
<ul>
<li>1 small onions sliced</li>
<li>3 cloves of garlic</li>
<li>1 tbsp grated ginger</li>
<li>1 carrot peeled and juliened</li>
<li>1/2 cup shredded cabbage</li>
<li>1/2 cup broccoli florets</li>
<li>1/2 green bell pepper </li>
<li>1tbsp oil</li>
<li>1 cup water ( the picture shows only 3/4 cup, i added more to the IP)</li>
<li>1 scahet soy sauce ( i am cheap, used the one from a chinese take out)</li>
<li>1-2 tbsp of tomato ketchup</li>
<li>2 -3 tsp red chili flakes as per taste</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQ0SEh4zxlOn2GrJIL6F0Ppp6A_qF1_z8BBr3fibKyc5FxN5eQ0HUYNfPrj3aPSCeS78qXu-rj-JBeMlxXfWM8xkM96xGONooglYgBiW9i7kRq8R3f8kOUU3MKs19Lkv50Pe3kcRGSBbL/s1600/ramen+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="616" data-original-width="776" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQ0SEh4zxlOn2GrJIL6F0Ppp6A_qF1_z8BBr3fibKyc5FxN5eQ0HUYNfPrj3aPSCeS78qXu-rj-JBeMlxXfWM8xkM96xGONooglYgBiW9i7kRq8R3f8kOUU3MKs19Lkv50Pe3kcRGSBbL/s200/ramen+4.jpg" width="200" /></a></div>
<div>
<br /></div>
<br />
<b><i>Go</i></b><br />
<br />
<br />
<ul>
<li>Turn the IP to saute mode. Add the oil. Once the display shows hot add the onions, ginger, garlic and saute till the onions are translucent</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDqPOL2oT97uk3y1BQJZe4AhKqLi31I1LyTfltXQQCu1iSjwbC9A0tHtTFJTLtCNr28g_RSycbs9ivp8jBAx4Z5d5QrUA05Xls_nfTEAMMG5h9jgh2CPhnQupRESCysWgjAKhtNrnEPzdf/s1600/ramen+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDqPOL2oT97uk3y1BQJZe4AhKqLi31I1LyTfltXQQCu1iSjwbC9A0tHtTFJTLtCNr28g_RSycbs9ivp8jBAx4Z5d5QrUA05Xls_nfTEAMMG5h9jgh2CPhnQupRESCysWgjAKhtNrnEPzdf/s320/ramen+5.jpg" width="320" /></a></div>
<div>
<br /></div>
<ul>
<li>Add all the vegetables and saute for a few mins</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6x5PIMrSqA9R_8yd0yvg8ZstRlzApQoD9qo-UrD2TULGidWFPnIhSdNE4b5WVDZsj86PKLLkdVhHMKYX-IyovmXsUUaUAdGMUcGDVSzD5ua5Sfl1Dae_i_EAU-h_8YQ5qbLkX7C0aMNm/s1600/ramen+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6x5PIMrSqA9R_8yd0yvg8ZstRlzApQoD9qo-UrD2TULGidWFPnIhSdNE4b5WVDZsj86PKLLkdVhHMKYX-IyovmXsUUaUAdGMUcGDVSzD5ua5Sfl1Dae_i_EAU-h_8YQ5qbLkX7C0aMNm/s320/ramen+6.jpg" width="320" /></a></div>
<div>
<br /></div>
<ul>
<li>In a cup of water add the spice mix that comes with the noodles, chili flakes, soy sauce and whisk every thing well</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Break the noodles and arrange them on top of the vegetables or just drop them in</li>
<li>Add the water to the IP, and tomato ketchup.</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Mix every thing well.</li>
<li>Cancel saute.</li>
<li>Press manual/ pressure cook and adjust timer to 5 mins.</li>
<li>Wait for natural pressure release or do a Quick Release ( QR) after 5 mins and noodles is ready.</li>
</ul>
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Enjoy this any time of the day!<br />
<br />Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com1tag:blogger.com,1999:blog-9010845459120561456.post-79326290349559946302017-08-09T16:04:00.000-07:002017-08-09T16:04:19.286-07:00Potato Masala Instant pot<div class="separator" style="clear: both; text-align: center;">
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Potato masala or more commonly addressed as poori masala is very simple side dish from Tamil Nadu. it goes well with poori, chappathi and drier version used as filling inside masal dosai. This dish is inspired by the OPOS technique, but cooked in the instant pot. I have blogged a couple of OPOS recipes here and if you are interested in learning about, please check out OPOS on you tube.<br />
<br />
Let us get to the making the dish now. I used Yukon Gold potatoes and did not bother to peel the skin. If you don't like the skin of the potatoes, please peel and then proceed with the steps.<br />
<br />
<b><i>Get Ready ( serves 3-4)</i></b><br />
<br />
<br />
<ul>
<li>2 medium sized yukon gold potatoes, washed and cut into large chunks</li>
<li>1 medium onion sliced</li>
<li>2 green chilies slit</li>
<li>1 inch piece of ginger, peeled & julienne</li>
<li>a few sprigs of curry leaves</li>
</ul>
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<div>
<br /></div>
<ul>
<li> cilantro to garnish</li>
<li>1-2 cloves of garlic (I did not use garlic)</li>
<li>1/4- 1/2 cup water</li>
<li>2 tsp sunflower oil</li>
<li> 1 tsp mustard seeds </li>
<li>1 tsp urad dal</li>
<li>1 tsp chana dal</li>
<li> 1/4 tsp turmeric powder</li>
<li>A pinch of asafoetida</li>
<li> 2 tsp salt or per taste</li>
<li> 1 tbsp lemon juice</li>
</ul>
<div>
<b><i>Go</i></b></div>
<div>
<br /></div>
<div>
<ul>
<li>Plug in the instant pot and turn on saute function, add oil</li>
<li>Once hot appears, add the mustard seeds, urad dal, chanal dal, asafetida curry leaves and do the initial tempering</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Add the onions, green chili, ginger and saute covered for 2 mins</li>
<li>Add the potatoes, salt, 1/4 cup water.</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Press cancel to stop saute function</li>
<li>Press manual or pressure cook on IP mini and set the time to 4 mins</li>
<li>Cover with the lid and sealing position</li>
<li>Do a Quick Pressure release 7 mins after the initial cooking of 4 mins is done</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Take a potato masher and mash everything coarsely in the pot.</li>
</ul>
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<div>
<br /></div>
<ul>
<li>If too thick add water as per your desired consistency</li>
<li>adjust salt and spices.</li>
<li>Press saute and let it boil for 1-2 mins. Add lime juice, cilantro, cancel saute and keep it warm.</li>
</ul>
</div>
<div>
<br /></div>
<div>
Serve with poori, chapathi, paratha or any mixed variety rice.</div>
Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com1tag:blogger.com,1999:blog-9010845459120561456.post-89193026197561061572017-08-07T14:53:00.003-07:002017-08-07T14:57:02.089-07:00 Arachuvitta Sambar Instant Pot<div class="separator" style="clear: both; text-align: center;">
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<br />
I recently posted my views and experience about an Instant Pot. You can check it out <a href="http://elaichii.blogspot.com/2017/08/instant-pot-is-it-what-you-want.html">HERE</a><br />
Today, I am presenting a simple, tasty sambar made with pearl onions or chinna vengayam. My kids love these pearl onions and call them baby onions. I used to buy fresh ones them in a bag, but it takes a long time to peel them. As, I my kids eat a lot of these onions, I use the frozen ones available from Trader Joe's.<br />
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<br />
This is for those who don't know much about sambar. In the south, you have 2 main types of sambar. The first one is called " podi potta sambar" which literally means sambar made with pre ground spice powder. The next one is a " arachu vitta sambar" which means roasted and freshly ground masala sambar. One can add any vegetables to be in this sambar. But traditionally people use, onions, moringa or drumsticks, egg plant, okra etc.<br />
<br />
There was a recent article on pubmed which showed there is les chances of developing dementia at older age if you eat sambar every day! So, all my friends make sambar and keep your memory cells.<br />
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I made this pearl onion arachu vitta sambar over the weekend to go with hot fluffy idlis. My kids enjoyed it thoroughly and am hoping you all will too. This is a very easy recipe and I used precooked toor dal. If you don't have pre cooked dal, just wash & soak toor dal in water for about 20 mins and directly add to the recipe.<br />
<br />
<b><u>Get Ready:</u></b><br />
<br />
<b><i>To Roast and grind</i></b><br />
<br />
<br />
<ul>
<li>2 tbsp Coriander seeds ( dhania)</li>
<li>2 Tbsp Channa dal</li>
<li>1/4 tsp methi seeds/ fenugreek</li>
<li>3 -4 red chillies ( depending on your spice level)</li>
<li>1/4 cup thawed dessicated coconut</li>
<li>1/4 tsp asafoetida powder</li>
</ul>
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<br />
<b><i>To Temper/ tadka</i></b><br />
<br />
<ul>
<li>2 tsp coconut oil</li>
<li>1 tsp mustard seeds</li>
<li>a few sprigs of curry leaves or kariveppilai</li>
</ul>
<br />
<b><i>For the sambar</i></b><br />
<br />
<ul>
<li>1 cup pearl onions</li>
<li> 1/2 Roma tomato chopped</li>
<li>1/4 carrot cut into pieces</li>
<li>a small marble sized tamarind ,soaked in 1/4 cup water and juice extracted</li>
<li>4 tbsp cooked toor dal ( if dry use 1/4 cup)</li>
<li>2 tsp salt or per taste</li>
<li>1/4 tsp turmeric powder</li>
<li>a small piece of jaggery ( optional)</li>
<li>1/2 cup water</li>
<li>cilantro to garnish</li>
</ul>
<br />
<b><i>Go</i></b><br />
<br />
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<ul>
<li>On the stove top, take a pan add a tsp of oil & roast all the ingredients under roast and grind except coconut and asafoetida powder till golden and aromatic.<div class="separator" style="clear: both; text-align: center;">
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</li>
<li>Let it cool. grind the roasted ingredients with coconut and asafoetida with water to a smooth paste. Set this aside.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiIwNxmFeJEgFS3C7nYH_fn_yolq6l_XhA46xN_oVHD_X4rIyxnNi2TqckqMSZpCWmKKRLCdgQw9b91ng9_pRYdbhT1Iipc_03EEagWV9OKOjH9K_fk19gMJfP3pqmemiBfSLhjpdwmgnr/s1600/IMG_2926.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiIwNxmFeJEgFS3C7nYH_fn_yolq6l_XhA46xN_oVHD_X4rIyxnNi2TqckqMSZpCWmKKRLCdgQw9b91ng9_pRYdbhT1Iipc_03EEagWV9OKOjH9K_fk19gMJfP3pqmemiBfSLhjpdwmgnr/s320/IMG_2926.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ground masala with water</td></tr>
</tbody></table>
<div>
<br /></div>
<ul>
<li>Plug in the IP, turn on saute mode.</li>
<li>Add the coconut oil, once hot, add the mustard seeds and let them crackle.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWLHvYAi4X0w-2at6DcrEHlhrNQzCy9QE5jE8-FO68rNj9hC_Ec4qvJEI8WM8kApN080UuCZTHpVaRbuQG5tn2IafUdERKCvWULN2pkf2EhFal_Ra2nbJD3Dq1UKLyT-AjJYqO_SyrEtD/s1600/IMG_2928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWLHvYAi4X0w-2at6DcrEHlhrNQzCy9QE5jE8-FO68rNj9hC_Ec4qvJEI8WM8kApN080UuCZTHpVaRbuQG5tn2IafUdERKCvWULN2pkf2EhFal_Ra2nbJD3Dq1UKLyT-AjJYqO_SyrEtD/s320/IMG_2928.JPG" width="320" /></a></div>
<div>
<br /></div>
<ul>
<li>Add the curry leaves.</li>
<li>Add the pearl onions and saute for a few mins.</li>
<li>Add the chopped tomatoes, carrots and saute for a min.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-uTv1LpVdWsy3yedbLZyq7nQLRQfDPoaeGvmNZGvPzILpIUeo8S6bqcruH_OHktCQkZue-e0XhDLVz0FpzxvsuzUPkKI9uLsoPMmolE0sN0Be4lVmplWKO23vHuI2NI0tViaUIT5351MA/s1600/IMG_2930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-uTv1LpVdWsy3yedbLZyq7nQLRQfDPoaeGvmNZGvPzILpIUeo8S6bqcruH_OHktCQkZue-e0XhDLVz0FpzxvsuzUPkKI9uLsoPMmolE0sN0Be4lVmplWKO23vHuI2NI0tViaUIT5351MA/s320/IMG_2930.JPG" width="320" /></a></div>
<div>
<br /></div>
<ul>
<li>Add the tamarind extract, turmeric powder, salt, jaggery &the ground paste and mix. Check for salt level and adjust as per taste.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9NtsDqK4vJbdk1wuYz9bHKqmLAmzhb2jePpPt_VMLrr1sOeCrAlUdsc58-UNpWtOIowiHc7lX0i98IFnjPqhGEvaiQVC-KUuQ4zGsJjXJFxX_1oNe3yEPbL0Ev23IYuci9uiL4aVLRqi7/s1600/IMG_2932.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9NtsDqK4vJbdk1wuYz9bHKqmLAmzhb2jePpPt_VMLrr1sOeCrAlUdsc58-UNpWtOIowiHc7lX0i98IFnjPqhGEvaiQVC-KUuQ4zGsJjXJFxX_1oNe3yEPbL0Ev23IYuci9uiL4aVLRqi7/s320/IMG_2932.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tamarind extract and cooked toor dal</td></tr>
</tbody></table>
<div>
<br /></div>
<ul>
<li>Add 1/4 cup of water.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cNl-97yhnaYyGYxjWwepV0McwbaLBmk6j1zu2lImAJz1KM1VEmfIR0ZCXx3GXRBf-cJUvLWVwQ9rpey1Cv8ivycO6eAVO7wW22cAmNZWuPTcYIE0TJdUgKTGPvl2q9i15SYH1dHb7aBG/s1600/IMG_2933.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cNl-97yhnaYyGYxjWwepV0McwbaLBmk6j1zu2lImAJz1KM1VEmfIR0ZCXx3GXRBf-cJUvLWVwQ9rpey1Cv8ivycO6eAVO7wW22cAmNZWuPTcYIE0TJdUgKTGPvl2q9i15SYH1dHb7aBG/s320/IMG_2933.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ground coconut masala paste added</td></tr>
</tbody></table>
<div>
<br /></div>
<ul>
<li>Press cancel on IP</li>
<li>Press Pressure cook on you mini ( manual on regular IP) and reduce the time to 6 mins. ( use 8 mins if using uncooked dal)</li>
<li>Close the IP with the vent on the sealing position.</li>
<li>You will notice the IP will start counting down from 6 once it attains full pressure and the metal prong pops up.</li>
<li>Once it is cooked for 8 mins, the IP will go on to display L00. wait for natural pressure release and open the IP</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2D0qXsvD16xq-pAKZW0re41O_SspZ3Cx3_M1fDY8kJKg06RyVuNhWE71iRHnXOus38Ho4vrs3bEo53E3fxJHsFlxj4_69zbRT_7Oeaoiupig2StPOOASxsD8_POR6Rl4MpiqtvDbV4Tdu/s1600/IMG_2939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2D0qXsvD16xq-pAKZW0re41O_SspZ3Cx3_M1fDY8kJKg06RyVuNhWE71iRHnXOus38Ho4vrs3bEo53E3fxJHsFlxj4_69zbRT_7Oeaoiupig2StPOOASxsD8_POR6Rl4MpiqtvDbV4Tdu/s320/IMG_2939.JPG" width="320" /></a></div>
<div>
<br /></div>
<ul>
<li>Your sambar is ready. Mix well. if very watery, let in simmer on saute for a few mins. But the sambar will thicken naturally once it is cool. if too thick add a little hot water and simmer till the desired consistency is reached.</li>
<li>Garnish with cilantro and serve piping hot. It goes well with Idli, dosa, pongal or just to mix with rice and eat.</li>
</ul>
<br />
<br />
<br />Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com2tag:blogger.com,1999:blog-9010845459120561456.post-65276199887800443352017-08-06T09:29:00.003-07:002017-08-06T09:29:49.198-07:00Instant pot: Is it what you want?I was debating since last thanksgiving whether if I should give in and get an instant pot or not! Finally, I gave in! I use my stove top Indian pressure cooker a lot, I mean A LOT! I was not keen to buy another kitchen gadget just sitting around in my kitchen. I spent hours looking online, reading reviews on Amazon to get a clear idea. But, I was even more confused after doing all the research.<br />
<br />
I joined social media groups for instant pot and found that a new mini instant pot, 3 quart was available in the market. I was torn between choosing a 3 quart versus 6 quart. I know I sound crazy, but hey, My zodiac is libra &; I am supposed to confused when t comes to making choices.<br />
<br />
Finally, I made up my mind and ordered the instant pot mini, from Amazon. The pot arrives just the day before we plan to go on a vacation. The inner 3 quart vessel looked much smaller than what I had imagined. But, I thought it should be ok as it is just myself, DH,DD at home. My DS was moving to college and my DH travels a lot. So, reassured myself saying it is just 2 people or 3 max and this size should be ok for our family. I kept dreaming about my new toy, how to use it, what to cook in it etc etc. Unbelievable isn't it!"<br />
<br />
We return from vacation, and the first thing I cook in the instant pot was rice! Let me tell you something, I just wanted to cry. The rice turned into a big MUSH! I was heart broken guys!<br />
But, I did not want to give up! I figured out what went wrong and worked on understanding my IP better. So far, I have successfully cooked plain rice, toor dal, pav bhaji masala, tomato rasam and onion arachu vita sambar. I have been very happy with my purchase and will share my recipes soon.<br />
<br />
So, the bottom line of is Instant Pot for you .....<br />
<br />
Pros:<br />
1. It is versatile ( sauté, pressure cook, slow cook, yogurt maker, delay start, keep warm etc)<br />
2. It is safe<br />
3. One does not have to count whistles, and baby sit like a regular pressure cooker<br />
4. It looks sleek<br />
5. You can cook more and freeze with out much worries<br />
6. One can take take it on trips and cook as all you need is power outlet<br />
<br />
Cons:<br />
<br />
1. It is much expensive than a pressure cooker<br />
2. It is slower than a regular pressure cooker to build up pressure and cook. ( my prestige, butterfly pressure cookers are so much faster in building up pressure and cooks faster)<br />
3. Uses electricity compared to gas<br />
<br />
<br />
<br />
This has been my experience with IP.<br />
<br />Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com0tag:blogger.com,1999:blog-9010845459120561456.post-4542686043158212682017-08-04T13:13:00.000-07:002017-08-04T13:13:29.045-07:00Cauliflower Peas stir fry / Mattar Gobi<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01HEVd4T-y8tCcF4bZZNzqUd2dCSNgq4_dDniIQzpDwNmw16EMgZbhbuQmueLFWaonpzt7VpMuTJ1ujPt1KHgwELwyYgNswP5XfrN7vrg4M6YnNADRcyyni7yOGzZFMPEPRRTUI4bgu11/s1600/cauli+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1215" data-original-width="1600" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01HEVd4T-y8tCcF4bZZNzqUd2dCSNgq4_dDniIQzpDwNmw16EMgZbhbuQmueLFWaonpzt7VpMuTJ1ujPt1KHgwELwyYgNswP5XfrN7vrg4M6YnNADRcyyni7yOGzZFMPEPRRTUI4bgu11/s640/cauli+1.jpg" width="640" /></a></div>
<br />
<br />
I have been busy lately and could not blog as much as I wanted to. Today I wanted to share with you a very simple stir fry made with cauliflower and peas using a good old pressure cooker. Wait, I hear your mind voice saying,cooking cauli in the pressure cooker would make it a mush right? But, It does not if you follow OPOS technique.<br />
<br />
I had mentioned in my previous post about OPOS and shared the recipe for rawa kesari. For people who have not heard about OPOS, it is a short form of One Pot One Shot, an innovative method of cooking initiated by Mr Ramakrishnan. OPOS is fast, healthy, clean and environmental friendly. One may be intimidated and hesitant to try this concept of cooking, but trust me it is very efficient. Once you get the hang of it, you are going to be addicted to OPOS!<br />
<br />
All you need is a good working pressure cooker, measuring spoons and the mind set to learn.<br />
<br />
<br />
https://www.youtube.com/watch?v=f6FgPMwt0pw&list=PL1A5ukabJeD51pa9Ts1vzFKi_SdYuO50F<br />
Check out this video to learn more about OPOS cooking style. One needs to follow the steps of standardization before jumping into doing all the recipes.<br />
<br />
This recipe is from OPOS channel and I used spices according to my liking. The addition of water oil base with curry leaves act as a buffer zone when you are cooking veggies directly in a pressure cooker and prevents burning. One can replace curry leaves buffer to chopped onions as well. The original recipe calls for dunking he cauliflower florets in boiling water for a few minutes before adding to the cooker. But, this step can be skipped, if you wish to as I did.<br />
<br />
I used a aluminum Prestige pressure pan. if you are making smaller/ larger quantities use a 2 lt or a 5 lt pressure cooker.<br />
<br />
<b><i>Get Ready ( serves 4) Cooking time 8 mins, Prep time for chopping etc 12 mins.</i></b><br />
<br />
<br />
<ul>
<li>1 large cauliflower, washed and made into florets ( came to about 5 cups)</li>
<li>1/4 cup peas</li>
<li>1/4 cup curry leaves</li>
<li>1 tsp red chilli powder</li>
<li>1 tsp sambar powder ( or any other masala powder you have)</li>
<li>2 tsp pav bhaji masala</li>
<li>1/4 tsp turmeric powder</li>
<li>salt 1-1.5 tsp or per taste</li>
<li>1 tbsp oil</li>
<li>2 tbsp water</li>
<li>1/3 cup chopped cilantro or as desired</li>
</ul>
<br />
<br />
<b><i>To temper/ tadka</i></b><br />
<br />
<br />
<ul>
<li>1 tsp oil</li>
<li>1/4 tsp mustard seeds/ kadugu</li>
<li>1/4 tsp urad dal</li>
</ul>
<div>
<b><i>Go:</i></b></div>
<div>
<b><i><br /></i></b></div>
<div>
<ul>
<li>Add all the spice powders, salt to the washed cauliflower florets and combine till well coated</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4dttLdgWVI6kgPrJlGkXFCEjY0hIxEBczn4mTQ8EnN5sRTSpHbn66hWCNooRGpkoYG31kP29Un6u-dvsPBR8opdP9eTHsGSZKkENkonA8Pw5ExXEUwq0Q_h6ssOj8JFCEq8c6HD2ut9A/s1600/cauli++2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1196" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4dttLdgWVI6kgPrJlGkXFCEjY0hIxEBczn4mTQ8EnN5sRTSpHbn66hWCNooRGpkoYG31kP29Un6u-dvsPBR8opdP9eTHsGSZKkENkonA8Pw5ExXEUwq0Q_h6ssOj8JFCEq8c6HD2ut9A/s320/cauli++2.jpg" width="320" /></a></div>
<div>
<br /></div>
<ul>
<li>Take a pressure pan, add the oil, water. Note, the cooker is on the stove yet. This is layer number 1.</li>
<li>Add a layer of curry leaves or chopped onions. layer 2</li>
</ul>
<div>
<br /></div>
<ul>
<li>Add the spice powder coated cauliflower florets. layer number 3.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvAVdESinAMB4v-4dXTZf3gBt3xpeeMvDOncS242MKPrxVkTXmjAzoj8JqRc7FmKkYaf33McgGYvlA92R4-nhLEU6453zhldM3p6Vl8ir7mgJHrMeoIgdYDd8Qamx_efyvVLyxkrGSmyD/s1600/cauli+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1196" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvAVdESinAMB4v-4dXTZf3gBt3xpeeMvDOncS242MKPrxVkTXmjAzoj8JqRc7FmKkYaf33McgGYvlA92R4-nhLEU6453zhldM3p6Vl8ir7mgJHrMeoIgdYDd8Qamx_efyvVLyxkrGSmyD/s320/cauli+3.jpg" width="320" /></a></div>
<div>
<br /></div>
<ul>
<li>Add the frozen peas on top. layer number 4.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQ9rvgCf_RrRJ0LBEPGoBDQaSDz4ydCjxa3Qf1CnkPNzwlaUF1flyiNIAtAvsQ86yDhGmYSp-Dn6aU8N8hwQazFR-YdWtr71skYbv0DTujs5rUiR6_mRBLweSjGf06mB_xFCCcl4QHrFo/s1600/cauli+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1196" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQ9rvgCf_RrRJ0LBEPGoBDQaSDz4ydCjxa3Qf1CnkPNzwlaUF1flyiNIAtAvsQ86yDhGmYSp-Dn6aU8N8hwQazFR-YdWtr71skYbv0DTujs5rUiR6_mRBLweSjGf06mB_xFCCcl4QHrFo/s320/cauli+4.jpg" width="320" /></a></div>
<div>
<br /></div>
<ul>
<li>Turn the stove and make sure the entire base of cooker is covered with high flame and not burning the bakelite handles.</li>
<li>Place the weight and cook on high flame for 1 whistle. </li>
<li>Turn the heat off.</li>
<li>Release the pressure manually and open the cooker. Please make sure the pressure is fully released before opening the cooker to avoid burns, injuries etc</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNug7lecwSDsP-oZHsElyVZS3CeAN5OUhdW2_pUqOlg-RVMvXbzywS6W_6OgwG2kLjGl4mZTbCFttkpKYWwFhLyxcvYIdsEJzj3kaqB0XYK-eQDirDpTuDkiIkV8d3Ux82VQ4Yp0tcc8cM/s1600/cauli+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1196" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNug7lecwSDsP-oZHsElyVZS3CeAN5OUhdW2_pUqOlg-RVMvXbzywS6W_6OgwG2kLjGl4mZTbCFttkpKYWwFhLyxcvYIdsEJzj3kaqB0XYK-eQDirDpTuDkiIkV8d3Ux82VQ4Yp0tcc8cM/s320/cauli+5.jpg" width="320" /></a></div>
<div>
See how the cooked peas and cauliflower retain their color!</div>
<ul>
<li>You may see a little water on the bottom or not depending on the quality of the cauliflower.</li>
<li>Cook open till the water dries up.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1DEYoazi8HkE_Of_VnBWJlA2t6-L2VVb2VeKU9O7hU1avuwMwAZTzYxsJMg8kigU6htkOSUX1dYtS_2As5rWhTOLhyphenhyphenxeCN_yW3qFyA979bQr-PidjOQp8UOq95Oh159L7BnnmyLIfvAb/s1600/cauli+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1196" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1DEYoazi8HkE_Of_VnBWJlA2t6-L2VVb2VeKU9O7hU1avuwMwAZTzYxsJMg8kigU6htkOSUX1dYtS_2As5rWhTOLhyphenhyphenxeCN_yW3qFyA979bQr-PidjOQp8UOq95Oh159L7BnnmyLIfvAb/s320/cauli+6.jpg" width="320" /></a></div>
<div>
See, How clean the cooker base is!</div>
<ul>
<li>In another pan, do the tadka and add it to the cauliflower peas mixture.</li>
<li>garnish with cilantro and serve.</li>
</ul>
Tastes great with rotis, rice. I served with both rice , mor kuzhambu and roti.</div>
Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com0tag:blogger.com,1999:blog-9010845459120561456.post-84234114498733206102017-04-27T14:06:00.002-07:002017-04-27T16:20:59.222-07:00Arisi Paruppu Saadham<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dkf29eyljk0fAalw6yUDJ8fQCpGRCgOSfraGoQJPXiW6n2-b3XiGY5dqZmDrVyrRS-4It47X9QFB9VI2LAWLCWQoy8QgYlSuh-pyMNi84NN8mKKNgX4uNV_3XsJ3MKd4Rxu0iW_Mo14x/s1600/AP7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dkf29eyljk0fAalw6yUDJ8fQCpGRCgOSfraGoQJPXiW6n2-b3XiGY5dqZmDrVyrRS-4It47X9QFB9VI2LAWLCWQoy8QgYlSuh-pyMNi84NN8mKKNgX4uNV_3XsJ3MKd4Rxu0iW_Mo14x/s400/AP7.jpg" width="400" /></a></div>
<br />
<br />
The name arisi, paruppu saadham literally means rice and lentils cooked. It is similar to the north indian kichdi except toor dhal is used here. Arisi paruppu saadham is very popular in Kovai area of Tamilnadu. There are some variations with the region itself as i understand. I recently found this recipe <a href="https://www.kannammacooks.com/arisi-paruppu-sadam/">HERE</a> and loved the simplicity of the recipe. I tried it yesterday and it was very yummy. My kids and myself enjoyed this rice with some japanese eggplant stir fry and applam. Sona masoori, ponni raw rice may work better, but I had only basmati rice and it turned out just fine.<br />
<br />
<b><i>Get Ready</i></b><br />
<br />
<ul>
<li>1 cup basmati rice</li>
<li>1/2 cup toor dhal/ tuvaram paruppu</li>
<li>2.5 cups water</li>
<li>1 small onion chopped</li>
<li> 1 roma tomato chopped</li>
<li>1 large clove of garlic sliced</li>
<li>couple of curry leaves</li>
<li>2-3 tbsp chopped cilantro</li>
<li>1.5 tsp sambar powder</li>
<li>1/4 tsp turmeric powder</li>
<li>2 tsp salt or to taste</li>
<li>1 tbsp vegetable oil</li>
<li>1/2 tsp mustard seeds</li>
<li>1/2 tsp urad dal</li>
<li>2 small red chillies</li>
</ul>
<div>
<b><i>Go</i></b></div>
<div>
<br />
<ul>
<li>Wash the rice and the dal well. Soak them together in 2.5 cups of water for 30 mins ( 2 cups water for the 1 cup rice and 1/2 cup water for the 1/2 cup toor dal)</li>
</ul>
<br />
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<div>
<br />
<ul>
<li>In a small pressure cooker, add oil and add the mustard seeds. Once they crackle add the urad dal, red chilies and fry till golden. Add the curry leaves.</li>
</ul>
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<div>
<br />
<ul>
<li>Add the onion and saute till they are done.</li>
<li> Add the tomatoes, turmeric powder and cook till the tomatoes are mushy.</li>
</ul>
</div>
<div>
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<div>
<br />
<ul>
<li>Add the sambar powder, salt to taste.</li>
<li>Add the soaked rice and dal with the water.</li>
</ul>
</div>
<div>
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<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
<div>
<br />
<ul>
<li>Adjust salt and spices according to taste</li>
<li>Close the pressure cooker and cook for 2 whistles. if using sona masoori or ponni, cook for 3 whistles. turn the stove off.</li>
<li>Let the pressure go down by itself naturally and open the cooker.</li>
</ul>
</div>
<div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgva_eQX_YFuhbMgREmtfylldCos6DyKgMz2a4nUK0tVgSOLq8wnFk6egJlluhOeW4tCORm3iSTpqUEy2F3I-VxYNc1wws4uAVSzYiM_WuP-yNKAogBIqT8zTkv9bs3AILTQ3wfFPFfSn9l/s1600/AP8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgva_eQX_YFuhbMgREmtfylldCos6DyKgMz2a4nUK0tVgSOLq8wnFk6egJlluhOeW4tCORm3iSTpqUEy2F3I-VxYNc1wws4uAVSzYiM_WuP-yNKAogBIqT8zTkv9bs3AILTQ3wfFPFfSn9l/s320/AP8.jpg" width="320" /></a></div>
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<div>
<br />
<ul>
<li>Garnish with cilantro.</li>
<li>Serve hot with ghee and enjoy</li>
</ul>
</div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6oiwoWQhwzcwq-b-VYAGNn2jxxdf3pSYS69sEUhs07VC3f-HUb6uH8XagGRNJ9RVWPCYYy3IhPVsy_iWL2jx8Gi4G-aGz-KfHbItaAWaUcj6j3YKvcC5C_Gh4GzjoEW7kQP2Zy6X_GGF/s1600/AP7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6oiwoWQhwzcwq-b-VYAGNn2jxxdf3pSYS69sEUhs07VC3f-HUb6uH8XagGRNJ9RVWPCYYy3IhPVsy_iWL2jx8Gi4G-aGz-KfHbItaAWaUcj6j3YKvcC5C_Gh4GzjoEW7kQP2Zy6X_GGF/s320/AP7.jpg" width="320" /></a></div>
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<br />Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com0tag:blogger.com,1999:blog-9010845459120561456.post-73409898285563550532017-03-29T10:33:00.003-07:002017-03-29T10:33:46.690-07:00Cake mix Banana Bread <br />
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<br />
Have you heard about the Cake Mix doctor? Yes, it is amazing ! I used to bake a lot several years ago and have tried a few recipes from this book. Basically, you are using a boxed cake mix and doctor it up by adding the right ingredients and Voila you get a tasty cake/ muffin.<br />
<br />
My colleague, an amazing baker, recently brought this humming bird cake which tasted so good. I was taken aback when she told me she made it from a boxed cake mix. I went back to my recipe collection and found this easy one to make banana bread.<br />
<br />
This is the most moist and quick banana bread one can make. Try this and trust me you will love this! Ideally you need very ripe banana to make banana bread. I had only 2 of them and used a medium ripe banana for the 3rd one.<br />
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<b><i>Get Ready</i></b><br />
<b><i><br /></i></b>
<div class="separator" style="clear: both; text-align: center;">
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<b><i><br /></i></b>
<br />
<br />
<ul>
<li>1 box yellow cake mix</li>
<li>3 eggs</li>
<li>3 ripe bananas</li>
<li>2 tbsp chopped walnuts ( optional)</li>
<li>2 tbsp mini chocolate chips ( optional)</li>
</ul>
<br />
<br />
<b><i>Go</i></b><br />
<br />
<br />
<ul>
<li>Preheat oven to 350 farenheit and prep your loaf pan by spraying some cooking spray</li>
<li>Peel and mash the banana and set aside</li>
<li>Make the cake batter as per the box instructions</li>
<li>add the mashed bananas, nuts and chocolate chips and fold them in the cake batter</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Pour in the loaf pan and bake as per the box instructions, 45 mins or till a tooth pick comes out clean when inserted in the bread.</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Let it cool completely, I mean completely before you slice and serve.</li>
</ul>
<div>
Your friends and family may think that you worked so hard to bake this out of the world tasting banana bread!</div>
<div>
Let us keep them thinking that way !</div>
<div>
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<br />Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com1tag:blogger.com,1999:blog-9010845459120561456.post-36501975860313984912017-03-17T16:11:00.000-07:002017-03-17T16:11:10.662-07:00Potato Biriyani / Baby Potato Biriyani<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WTvZXNzLfLWxZu-TBnep-19lwfOI-xFTOeeYYZGtsUnETmBkgyc1PUOX6-w_xwsIEYpKX1LCiBt069-6nBiVG8tGT0Vmk1q1Mrjj3U1mu97oAuALzdTaw3SEaARgh3hGDlCL_eYov-Mv/s1600/potbri12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WTvZXNzLfLWxZu-TBnep-19lwfOI-xFTOeeYYZGtsUnETmBkgyc1PUOX6-w_xwsIEYpKX1LCiBt069-6nBiVG8tGT0Vmk1q1Mrjj3U1mu97oAuALzdTaw3SEaARgh3hGDlCL_eYov-Mv/s640/potbri12.jpg" width="640" /></a></div>
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Nobody can say no to biriyani! That is an important motto in life.<br />
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There are different types of biriyani, different regional flavors, different house hold recipes and each one of them will be unique in it's own way.<br />
<br />
Here is a very simple biriyani, a shot cut version using only potatoes. I used baby potatoes, but one can use regular potatoes cubed into pieces of desired sizes. Caramelized potatoes and onions with mint and other whole spices takes this simple dish to an exotic level. I am using a pan with a lid and cooking on very low heat gives a dum and seals all the flavors in the rice. Your house will be smelling amazing when you make this biriyani. Adding the yogurt gives the richness to the potatoes and rice. I had greek yogurt and used it, but any plain yogurt should give the same results.<br />
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<br />
You can check out my <a href="http://elaichii.blogspot.com/2010/07/vegetable-dum-biriyani.html">Vegetable dum biriyani</a> here!<br />
<br />
<b><i>Get Ready: Serves 2-3</i></b><br />
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<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<ul>
<li>9 baby potatoes, washed, peeled & slit lengthwise in half</li>
<li>1 medium onion thinly sliced</li>
<li>1/2 cilantro chopped</li>
<li>1/2 mint leaves finely chopped</li>
<li>1 tbsp ginger garlic paste ( I crushed fresh ginger and garlic )</li>
<li>3 tbsp yogurt whisked</li>
<li>1.2 tsp garam masala powder</li>
<li>1/4 tsp red chilli powder</li>
<li>1/4 tsp turmeric powder</li>
<li>2 inch cinnamon stick, 2 pieces</li>
<li>1 bay leaf</li>
<li>2 small green cardamon</li>
<li>1 clove</li>
<li>3/4 cup basmati rice, washed and soaked in water for 30 mins</li>
<li>3 cups of water</li>
<li>1 tbsp ghee</li>
<li>2 tsp oil</li>
<li>salt to taste</li>
</ul>
<div>
<br /></div>
<div>
<b><i>Go</i></b></div>
<br />
<br />
<br />
<ul>
<li>In a pan, add the ghee and oil. Add the dry spices, cinnamon, bay leaf, cardamom and cloves.</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Add the onions and saute for few seconds. You don't have to cook them well as it will get caramelized later.</li>
<li>Add the ginger garlic and saute for few seconds.</li>
<li>Add the turmeric, garam masala and red chilli powder and saute for few seconds.</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Add the potatoes, salt enough for the potatoes and toss them all.</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Cover the pan and cook on medium heat, tossing the potatoes in between till half cooked.</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Then cook without lid till the potatoes and onions caramelize. this takes about 10- 12 mins.</li>
</ul>
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<div>
<br /></div>
<ul>
<li>In the meantime, in another pan add 3 cups of water with a pinch of salt and let it come to a boil</li>
<li>Drain the soaked rice and add to the boiling water. cook the rice till it is 3/4 th done. Drain the water and set the half cooked rice aside.</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Once the potatoes are cooked, add half of cilantro, mint and the yogurt to the potatoes.</li>
<li>adjust salt, cover and cook for 2 mins.</li>
</ul>
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<div>
<br /></div>
<ul>
<li>reduce the heat to lowest setting. Spread the 3/4 th cooked rice on top of the potatoes. Sprinkle cilantro.</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Cover and cook for 10 mins. This is the "dum" and it locks up all the flavors.</li>
<li>Turn the heat off.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4X7dSaW4cW460ePZ7AkgCKg_DCDq8ST-4iiXd00ZBx0xKegYyJsWkYOV9pRdrSWh9qQZrSKmK2geQi3SClKrhPTV4jJcbBwbWJ-Nr4tmSw-rRELT3J9FF1iG6BSYa-clJhuPDoz8dBkNq/s1600/potbri11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4X7dSaW4cW460ePZ7AkgCKg_DCDq8ST-4iiXd00ZBx0xKegYyJsWkYOV9pRdrSWh9qQZrSKmK2geQi3SClKrhPTV4jJcbBwbWJ-Nr4tmSw-rRELT3J9FF1iG6BSYa-clJhuPDoz8dBkNq/s320/potbri11.jpg" width="320" /></a></div>
<div>
<br /></div>
<ul>
<li>Fluff the rice up tossing the onions, potatoes. See the rice is cooked so well and looks yummy!</li>
</ul>
<div>
<br /></div>
<ul>
<li>Serve hot with a simple raitha or any curry of your choice.</li>
</ul>
<br />
<br />
<br />Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com1tag:blogger.com,1999:blog-9010845459120561456.post-55019786747776027832017-03-15T14:26:00.001-07:002017-03-15T14:26:04.357-07:00Bombay Vegetable Grilled sandwich<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
This is a very popular street food in Bombay! It is amazing how fast the guys make these sandwiches and that too effortlessly.<br />
Trust me , this is a very easy and filling sandwich to make. Needs a little preparation earlier, but that is all. The fillings and chutney can be played around as per your taste. I do not have a grill or panini press and made these sandwiches on a regular tawa. If you like fancy grill marks, use the grill pan. Grill marks or not you will love the taste of it.<br />
The green chutney freezes very well if you make big batch. Just thaw the frozen chutney and use it any time.<br />
<br />
<b><i>Get Ready</i></b><br />
<br />
<b>For the green chutney</b><br />
<br />
<ul>
<li>Cilantro 2-3 hand fulls including stems, washed</li>
<li>2-3green chillies</li>
<li>handful of mint leaves</li>
<li>squirt of lemon juice</li>
<li>salt to taste</li>
</ul>
<br />
<b><i>Sandwich Filling</i></b><br />
<ul>
<li>Red onion sliced</li>
<li>1 small potato boiled, peeled and sliced</li>
<li>1/4 beet root, peeled ,cooked & sliced</li>
<li>Sliced tomatoes ( i did not use it)</li>
<li>Sliced cucumbers</li>
<li>shredded mozzarella cheese</li>
<li>Chaat masala powder</li>
<li>Bread slices</li>
<li>Butter<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
</ul>
<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<b>Go</b></div>
<div>
<br />
<ul>
<li>In a blender add all the ingredients for green chutney and grind to a thick paste. Add little water and set aside</li>
<li>Take a slice of bread and spread butter.</li>
<li>On top of the butter, spread the green chutney</li>
<li>Arrange sliced beets, cucumber or tomatoes.</li>
<li>sprinkle chaat masala generously on top of the veggies</li>
<li>Take another slice of bread and keep it on top. On the top layer of bread spread butter & green chutney</li>
<li>Arrange potato slices, onion and sprinkle chaat masala</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Sprinkle cheese as per your taste</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Butter another slice of bread and cover the sandwich with that slice</li>
</ul>
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<div>
<br /></div>
<ul>
<li>In a pan add a little butter or olive oil and toast the sandwich golden by pressing the top of the bread with a heavy spatula.</li>
<li>Flip and cook both sides of bread till they are golden.</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Cut diagonally and serve the sandwich.</li>
</ul>
</div>
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<br />
Enjoy this sandwich and tell me if you liked it!<br />
<br />Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com2tag:blogger.com,1999:blog-9010845459120561456.post-38456955998540733042017-03-08T15:27:00.000-08:002017-03-08T15:27:04.249-08:00Ricotta Cheese Balls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZ_P9qTveGYoSBG64_LNUsZhrjjv-vNsXBE1Se_bHEAy7rNPHPvbqyduTkUAMFz5iB68XvNKb-RLYk_5WMWQg0pLNnIfgcRP7qxJIzT4R9ysPIAXxJUVJUE5YfWB84wosdHarJgZHuwOW/s1600/IMG_1598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZ_P9qTveGYoSBG64_LNUsZhrjjv-vNsXBE1Se_bHEAy7rNPHPvbqyduTkUAMFz5iB68XvNKb-RLYk_5WMWQg0pLNnIfgcRP7qxJIzT4R9ysPIAXxJUVJUE5YfWB84wosdHarJgZHuwOW/s400/IMG_1598.JPG" width="400" /></a></div>
<br />
<br />
<br />
I had half a tub of ricotta cheese left over in my refrigerator. I wanted to make something quick for the kids as a snack. I made these simple ricotta cheese balls and both my kids and DH loved it. I made it very simple and you can add more vegetables or spices as per your taste.<br />
<br />
<b><i>Get Ready</i></b><br />
<br />
<br />
<ul>
<li>1/2 tub of full skin Ricotta cheese</li>
</ul>
<div>
<br /></div>
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<div>
<br /></div>
<ul>
<li>3-4 bread slices</li>
<li>1 green chilli chopped fine</li>
<li>1 tbsp of all purpose flour/ maida</li>
<li>Handfull of cilantro chopped fine</li>
<li>bread crumbs to coat</li>
<li> salt to taste</li>
<li> oil for deep frying</li>
</ul>
<div>
<b><i>Go:</i></b></div>
<div>
<br /></div>
<div>
<ul>
<li>Rip the bread slices and run it in a blender/ mixi to make bread crumbs</li>
<li>In a bowl, take the ricotta cheese, add bread crumbs, green chilli, chopped cilantro and combine them all well. if you feel the mix is too moist, add some all purpose flour or besan.</li>
<li>make small balls with this mix and set aside</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHO423iPwg0Do8LAI0sc1AOaTMO3eRwCmabFBjGC0EajpA92pI6O8FG9U-BZ26fNJbTa3dov8Vb3BmO0fI6j9AvdP_VzXnp9bXRseL3RdDampq1iZjXghH7-ybkHQ3NNZQN4L1K1vq5YKZ/s1600/IMG_1594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHO423iPwg0Do8LAI0sc1AOaTMO3eRwCmabFBjGC0EajpA92pI6O8FG9U-BZ26fNJbTa3dov8Vb3BmO0fI6j9AvdP_VzXnp9bXRseL3RdDampq1iZjXghH7-ybkHQ3NNZQN4L1K1vq5YKZ/s320/IMG_1594.JPG" width="320" /></a></div>
<div>
<br /></div>
<ul>
<li>Roll these balls in bread crumbs and set aside</li>
</ul>
<ul>
<li>In a deep frying pan, add oil. Once oil is hot add the cheese balls and fry them till golden brown.</li>
<li>Serve hot with some tomato ketchup</li>
</ul>
</div>
Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com0tag:blogger.com,1999:blog-9010845459120561456.post-16251945463924920122017-03-04T20:29:00.001-08:002017-03-05T15:23:42.948-08:00Sothi / Sodhi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTk5DMG1WY-HDbZM-_56s2K1tjVvYg0i12hw-r16ZFAUw-WzTHc6qRFnDY1VnsUBbUTpL9blhzeCGiIHknkePnqYFxHzgLOhdmU6ZuoAxtktcookSUeQHtvFweDSfnzx1woa8fse8jS-O/s1600/FullSizeRender.jpg.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTk5DMG1WY-HDbZM-_56s2K1tjVvYg0i12hw-r16ZFAUw-WzTHc6qRFnDY1VnsUBbUTpL9blhzeCGiIHknkePnqYFxHzgLOhdmU6ZuoAxtktcookSUeQHtvFweDSfnzx1woa8fse8jS-O/s400/FullSizeRender.jpg.jpeg" width="400" /></a></div>
<br />
<br />
Sodhi / sothi is a very popular dish from the region of Tirunelveli, Tamil Nadu. It is also pretty well known among the srilankan Tamils. It is very simple to make, extremely flavorful and goes well in idiyappam, dosa, rice, chapthai and puttu. There are many variations depending on the region and every household may have their own recipe of which vegetables to add etc. The first time I tasted Sothi was at a Srilankan Tamil friend's house in London in the late 90's. She served it with idiyappam and it was so yummy.<br />
<br />
I found this receive from Chitra Murali's kitchen and tried it today. Here is the recipe!Fresh coconut milk would taste the better, but I did not want to do all the work and used the canned one. There is no oil used in this recipe. The list of ingredients may be long, but they are very simple,easily found in a pantry and it is one pot cooking.<br />
<br />
<b><i>Get Ready</i></b><br />
<br />
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<br />
<ul>
<li>1 medium potato, peeled, washed and cut into cubes</li>
<li>1 small red onion sliced</li>
<li>1 tomato chopped</li>
<li>3-4 green chili slit lengthwise ( adjust as per taste)</li>
<li>Few curry leaves torn</li>
<li>Lots of cilantro</li>
<li> 1 can of coconut milk ( I used Arroy D brand here in the US)</li>
<li>Cinnamon stick broken into 2 inch pieces x2</li>
<li>1 tsp saunf / somber crushed with a mortar & pestle</li>
<li>1 tsp coriander powder / dhania powder</li>
<li>1/4 tsp turmeric powder</li>
<li>1-1/2 tsp of salt as per taste</li>
<li>juice from 1/4 th of lemon</li>
</ul>
<div>
<b><i>Go</i></b></div>
<div>
<br /></div>
<div>
<ul>
<li>In a large vessel, add the cinnamon stick, onion ,chopped potato, tomatoes, green chilli, curry leaves, cilantro.</li>
</ul>
<div>
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<br /></div>
<ul>
<li>Add 1/4 cup of coconut milk and 1 cup of water. ( equivalent of 2nd and third milk if taken from a real coconut)</li>
<li>Add the crushed saunf, coriander powder, turmeric powder.</li>
<li>Keep the pan of medium flame and let the coconut milk water mixture boil till the potato is half done.</li>
<li>Add salt at this point as per taste and cook till the potatoes are done.</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Now add another 1/4 to 1/2 cup of thick coconut milk, depending on what consistency you want the sothi to be.</li>
</ul>
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<div>
<br /></div>
<ul>
<li>Let the whole mix come just to a boil.</li>
<li>Turn the heat off and add the lemon juice.</li>
<li>Garnish with more cilantro and serve.</li>
</ul>
</div>
<div>
<br /></div>
<div>
Tips:</div>
<div>
adding the saunf and cinnamon gives an amazing fragrance to this curry.</div>
<div>
You can make this thinner with more water and drink as a soup.<br />
<br />
Tastes best with idiyappam. I served it with puttu for dinner today.</div>
<div>
<br /></div>
Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com0tag:blogger.com,1999:blog-9010845459120561456.post-31623433088333926372017-02-19T06:00:00.000-08:002017-02-19T06:00:59.037-08:00Basundhi<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1diF9OaHVzOGZGcVtDAm4apIv2sh1Ve-Pt_cykHgGg1T5UHHBvGLw8C-Lfdb7TLIFB_wQ5Kdz2yVm94J47w8kBJuuCsg-SPoH9sTszdfkgBEAODjbJiK3oYYSFV-Tx6xg1fZOe1cgUkm_/s1600/basundhi+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1diF9OaHVzOGZGcVtDAm4apIv2sh1Ve-Pt_cykHgGg1T5UHHBvGLw8C-Lfdb7TLIFB_wQ5Kdz2yVm94J47w8kBJuuCsg-SPoH9sTszdfkgBEAODjbJiK3oYYSFV-Tx6xg1fZOe1cgUkm_/s400/basundhi+1.jpg" width="400" /></a></div>
<br />
<br />
Basundhi is a very popular desert in the regions of Gujarat and Maharashtra. In Tamilnadu, it is often called as basandhi in many restaurants. I have memories of eating basundhi after shopping in T Nagar, before boarding the electric train to chromepet. I have made it a few times, but never posted the recipe or blogged about it. I even won a prize when I improvised regular basundhi with a pumpkin basundhi for a local community event.<br />
<br />
I have followed the recipe from Mallika Badrinath's " In suvai Inippugal"! Before the internet exploded with multiple recipe sites, video blogs etc I used mallika badrinath's cook books to make snacks and sweets. How many of you still use cook books?<br />
Basundhi could be made with simple ingredients, just milk, sugar, cardamom powder and nuts. It takes some time, bit well worth it at the end.<br />
<br />
Now, let us get to the recipe.<br />
<br />
<b><i>Get ready ( serves 2-3)</i></b><br />
<br />
<br />
<ul>
<li>0.5 gallon / 2 liter whole milk</li>
<li>3-4 tbsp sugar or as per your taste</li>
<li>1/4 tsp cardamom powder</li>
<li>1-2 tbsp of chopped pistachios and cashews</li>
</ul>
<br />
<br />
<b><i>Go</i></b><br />
<b><i><br /></i></b>
<br />
<ul>
<li>In a wide mouthed pan, add the milk and cook on medium high flame till it comes to a boil. Keep stirring so the milk does not scald at the bottom.</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKCrJjf5glrvNKe38IxeTuk4n1jOBPoZt3pZ9vTKCj8w-WkktReBSWEGi7ArF2nDA0hIvWbXX_va8Ww4jKprETbSK9Ryy0Uog63d076KUNKotIV7HcUEmCWx-QBuxyme2pEfB1ZoEzC8hB/s1600/basundhi+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKCrJjf5glrvNKe38IxeTuk4n1jOBPoZt3pZ9vTKCj8w-WkktReBSWEGi7ArF2nDA0hIvWbXX_va8Ww4jKprETbSK9Ryy0Uog63d076KUNKotIV7HcUEmCWx-QBuxyme2pEfB1ZoEzC8hB/s320/basundhi+2.jpg" width="320" /></a></div>
<br />
<br />
<br />
<ul>
<li>Once milk comes to a boil, reduce the flame and let it cook slowly. leave the wooden spoon in the middle, do not stir.</li>
<li>You will notice a layer of cream developing on the top milk like a dome.</li>
<li>With the wooden spoon gently push the cream/ "aadai" in tamil to the sides.</li>
</ul>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzSwEDD-FaZuCZfZbW6ZLu__1RNn4YfwT6GtouEw_Dex7tgIsyJ68aoJ81C4j2ellnuBNiISswP5k7Lipo6Hw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<div>
<br /></div>
<ul>
<li>Keep doing this process till the milk has reduced to a third of it's initial volume</li>
</ul>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8YqVTKKKJjcZZ4zvc1kXN6XGp0A3IPsO7P8b_E1uW_gVF_AdHyS0jWYrW4HC29kNJeO9fe7p6b3hOGgoOqgVSsCASYpnED7e-NZFAHyN195QIQMyTdlbCuxilvxBHtZIz1l_qs6nk6Xbv/s1600/basundhi3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8YqVTKKKJjcZZ4zvc1kXN6XGp0A3IPsO7P8b_E1uW_gVF_AdHyS0jWYrW4HC29kNJeO9fe7p6b3hOGgoOqgVSsCASYpnED7e-NZFAHyN195QIQMyTdlbCuxilvxBHtZIz1l_qs6nk6Xbv/s320/basundhi3.jpg" width="320" /></a></div>
<br />
<br />
<ul>
<li>Add sugar and let it boil for 2-3 mins</li>
<li>If there are any cream sticking to the sides of the pan, scrape them in to the milk gently</li>
<li>Turn the heat off. Add cardamom powder and garnish with chopped nuts.</li>
<li><br /></li>
<li>Refrigerate and enjoy any time. Once chilled, the basundhi will thicken. If very thick, add a little of evaporated milk before serving.</li>
</ul>
Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com0tag:blogger.com,1999:blog-9010845459120561456.post-9045696245127591382017-01-03T15:25:00.002-08:002017-01-03T15:25:18.473-08:00Rava kesari OPOS style<br />
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<br />
<br />
When I first stumbled upon the word, OPOS, I was like you all too thinking what in the world is that?<br />
OPOS stands for One Pot, One Shot a concept initiated and popularized by Mr Ramki.<br />
<br />
The whole concept is cook everything in one pot, a 2 liter pressure cooker with minimal oil. By cooking under pressure, you are locking up a lot of flavors and cooking fast. I searched online and found many people trying out different recipes in a pressure cooker and I was very fascinated by it.<br />
<br />
They even have a special face book page for OPOS called UBF ( United By Food).<br />
<br />
So far I have tried making soup, beans poriyal, ghee, pasta, aviyal, chilli paneer in pressure cooker and will share recipes slowly. On the OPOS cooking site, they use a 2 Lt prestige cooker and an induction stove. I have been using my prestige pressure pan and gas stove and have been pleased with the results too.<br />
<br />
So, here I am posting my first OPOS recipe for rava kesari. Anyone can make rava kesari is what you are thinking, right? That is why I chose this one as it should be easy and standard. I found a recipe <a href="http://www.kannammacooks.com/kesari-recipe-rava-kesari-recipe-sweet-kesari/">Here</a> and adjusted the sugar for my taste.<br />
<br />
<b><i>Get ready: ( serves 2-3) cooking time 10-15 mins</i></b><br />
<ul>
<li>1/2 cup rava</li>
<li>1/4 cup ghee</li>
<li>cashews and raisins as per your taste</li>
</ul>
<b>For Sugar syrup</b><br />
<ul>
<li>3/4 cup sugar</li>
<li>1 & 1/4 cup water</li>
<li>A pinch of saffron food color</li>
<li>1/2 tsp cardamom powder</li>
</ul>
<div>
<b><i>Go:</i></b><br />
<br />
<br />
<ul>
<li>In a pressure cooker bottom, add the water, sugar, saffron color, cardamom powder. Turn the heat on and stir and let it come to a boil.</li>
</ul>
<br />
<br />
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<br />
<br />
<ul>
<li>Simultaneously, in another pan add the ghee and roast the cashews and raisins till golden. Add the rava and roast till it is golden brown and aromatic.</li>
</ul>
<br />
<br />
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<br />
<br />
<ul>
<li>If your sugar syrup is boiling and rava is not roasted, just reduce the flame and let the syrup simmer.</li>
<li>turn the heat off once rava is roasted and add the ghee, rava, cashew raisin mixture to the pressure cooker.</li>
</ul>
<br />
<br />
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<br />
<br />
<ul>
<li>It will bubble up, don't panic. turn the pressure cooker off.</li>
<li>Give a quick stir and cover the pressure cooker with the weight on. Remember the heat is off.</li>
</ul>
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Let the rava sit in the cooker for 20 mins. Control your temptation to open the pressure cooker in between.<br />
After 20 mins, open the cooker and there you have your melt in your mouth rava kesari ready!<br />
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<li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoawUt75cmXAFXubg2sICJCz7p6ARvytd6s7dk_NCiIFfo3jRNNoSkUahVk9WqsWLgCpIVJp_ftEO2EqQ7psPXp61_RuC-m2BAWxtPDFBoSKD8oGa38aC2KgVR_XbnhtqQ8k-OKosYRsik/s1600/oposkes8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoawUt75cmXAFXubg2sICJCz7p6ARvytd6s7dk_NCiIFfo3jRNNoSkUahVk9WqsWLgCpIVJp_ftEO2EqQ7psPXp61_RuC-m2BAWxtPDFBoSKD8oGa38aC2KgVR_XbnhtqQ8k-OKosYRsik/s320/oposkes8.jpg" width="320" /></a></li>
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Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com2tag:blogger.com,1999:blog-9010845459120561456.post-73516058001637877872016-12-23T10:07:00.000-08:002016-12-23T10:07:02.271-08:00Masala / Spicy Chex Mix<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftMOdLE-fmu685_I2_f7G-t-F90SzZj6OswfEc9KUk_6r0m4d4DhxvxAHCyJduT55m4Gv9JI3VHRTrVLwlBnmJ0eorPjS8kUEB88Ro3YMLb0STZNVmsOxfTUck1tGPCrXwSw3OWAmTyUI/s1600/Chexm1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftMOdLE-fmu685_I2_f7G-t-F90SzZj6OswfEc9KUk_6r0m4d4DhxvxAHCyJduT55m4Gv9JI3VHRTrVLwlBnmJ0eorPjS8kUEB88Ro3YMLb0STZNVmsOxfTUck1tGPCrXwSw3OWAmTyUI/s640/Chexm1.jpg" width="488" /></a></div>
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The holiday season is here and I am getting tired of eating sweet things wherever I go. One of my associates brought a pack of chex mix, nuts for all the staff to much on. I tried that and was not impressed as it lacked any flavor or taste. I searched Google and found recipes for chex mix. Many of them called for Worcestershire sauce which had anchovies in them. Suddenly, it occurred to me why not make a desi version of chex mix. After all, we all grew up eating mixture, chivda etc and tried this masala chex mix. There is no actual recipe or measurements. The original recipe for chex mix calls for rice, corn and wheat chex. When I went shopping, I completely forgot to buy wheat chex.</div>
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Other things to add include, cheezits, cheerios, bugles etc.</div>
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Let us get to the mix now.</div>
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<b><i>Get Ready:</i></b></div>
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<ul>
<li>3 cups of rice chex</li>
<li>3 cups of corn chex</li>
<li>2 cups of pretzel sticks ( may use mini pretzel twists)</li>
<li>1 cup dry roasted unsalted peanuts ( can use almonds, mixed nuts, pottukadalai/ dalia dal)</li>
<li>3 tbsp butter</li>
<li>2 tsp oil</li>
<li>Handful of curry leaves</li>
<li>Chili powder</li>
<li>Idli molagapodi</li>
<li>1/4 tsp hing/ asafetida</li>
<li>Salt to taste</li>
<li>1 tsp sugar</li>
</ul>
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<b><i>Go:</i></b></div>
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<ul>
<li>Take a big mixing bowl and add all the chex, pretzels, nuts</li>
<li>In a pan, melt the butter, add the curry leaves</li>
<li>Turn the heat off and add the spice powders except sugar</li>
<li>Pour the butter mixture, sugar on the chex mix and toss well till all the butter and spices are well coated.</li>
<li>Preheat over to 350 F</li>
<li>In a baking dish add the chex mix and bake for 10-15 mins.</li>
</ul>
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<br />Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com0tag:blogger.com,1999:blog-9010845459120561456.post-78165394698633536632016-12-09T12:50:00.003-08:002016-12-09T12:50:49.986-08:00Corn & Cheese Balls<br />
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These corn and cheese balls are very easy to make and will be absolutely loved by your kids. I made them less spicy and one can add more vegetables as per your taste. They are perfect for school lunch boxes or after school snack. of course, they taste much better when freshly deep fried. Serve them with ketchup or sweet and chili sauce.<br />
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You can get your kids involved in making them. My 7 yr old helped me make the initial balls, plop them into the all purpose flour/ maida paste. It was so much fun making with her and she ate the finished product so proudly that she made it.<br />
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<b><i>Get ready ( makes 10 -12 balls of ping pong ball size)</i></b><br />
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<ul>
<li>1 medium sized potato boiled, peeled and mashed</li>
<li>1/2 cup of frozen corn</li>
<li>1/2 cup Grated colby and montery jack cheese ( this is what I had at home)</li>
<li>1/2 tsp crushed black pepper</li>
<li>1 tsp besan</li>
<li>1tsp rice flour besan and rice flour can be substituted with corn flour, I did not have corn flour)</li>
<li>salt to taste</li>
<li>chopped cilantro</li>
<li>Oil for deep frying</li>
</ul>
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<b><i>To make the paste:</i></b><br />
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<ul>
<li>2 tbsp maida/ all purpose flour</li>
<li>water</li>
<li>Bread crumbs , no measurement for this</li>
</ul>
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Go</div>
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<div>
Take half of the corn and pulse it in a blender.</div>
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In a bowl add the mashed potato, whole corn and pulsed corn, cilantro, cheese, salt, pepper etc and combine everything.</div>
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Make small balls as per your liking, rubbing some oil between your palms.</div>
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Set aside.</div>
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In a bowl add the all purpose flour, add water little by little and mix to form a thick paste. Set aside</div>
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Take potato corn balls, dip them in the all puropse flour batter. take them out and roll them in bread crumbs till all sides are well coated.</div>
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Do this with all the balls and keep them refrigerated till you are ready to fry. Just refrigerating them for a little while helps the balls to hold together while deep frying.</div>
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In a pan add enough oil for deep frying the balls.</div>
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Once oil is hot, add the balls and deep fry them till they are golden brown on all sides.</div>
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Serve hot with ketchup, chutney. You can add grated carrots, finely diced bell peppers for some pop of color and crunch.</div>
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Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com0tag:blogger.com,1999:blog-9010845459120561456.post-31101675871689205272016-11-23T13:14:00.001-08:002016-11-23T13:21:30.064-08:00Elai Adai <div class="separator" style="clear: both; text-align: center;">
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Elai adai is a traditional kerala dish made on special occasions. Rice batter is stuffed with sweet filling of coconut, jaggery, jack fruit, folded in banana leaf and steamed to perfection. Some people also call it "Valsan". I did not have fresh jack fruit and hence used a table spoon of chakka varatti which I got from India. You can omit this jack fruit and just do with coconut alone. I added some cashews just to give a nice texture and crunch to the poornam. You can see the display of my sweet at the contest, as I did not have time to take close up pictures.<br />
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I recently participated in a desert contest where the ingredient that need to be used was rice. I made elai adai and it came out very well and liked by many. I got this recipe from my chithi/ aunt and would like to thank her for encouraging me to do this. One can also use savory filling instead of he sweet one. I made one with sauted onions, corn and zucchini and steamed in banana leaf and it was yummy too.<br />
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<b><i>Get Ready</i></b><br />
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<b><i>To make the rice batter</i></b><br />
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<ul>
<li>1/2 cup raw rice ( ponni raw rice)</li>
<li>1/2 cup parboiled rice ( puzhungal arisi)</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMryQK3GZf4ZUuPao18Y37ALpxWL0vqGjiAKQYeJoZozOhM_VrYmjXfQxYJOTxtwJcOoe_8CrFL6oid8sbNZv2iAniBTrn0ZcjVCK5WdD04rYjtWAEbNOEObW1-W_RcpvoVK7etOKKpHX2/s1600/EA6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMryQK3GZf4ZUuPao18Y37ALpxWL0vqGjiAKQYeJoZozOhM_VrYmjXfQxYJOTxtwJcOoe_8CrFL6oid8sbNZv2iAniBTrn0ZcjVCK5WdD04rYjtWAEbNOEObW1-W_RcpvoVK7etOKKpHX2/s320/EA6.jpg" width="320" /></a></div>
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<div>
Soak the rice in water for at least 3-4 hrs. drain the water and grind them into a very smooth batter without much water. set aside. The batter should be like the consistency of pancake / idli batter.</div>
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<div>
Take a tbsp of the batter and add 3-4 tbsp of water in a vessel. Cook on a low flame stirring till the thin rice batter water mix becomes a thick paste or " kanji" like. See the consistency of the batter in the picture.</div>
<div>
Let it cool completely and add it to the rice batter. whisk it well without any lumps and set aside. This step will help your outer covering of the adai stay soft for a long time. </div>
</div>
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<b><i>To make the poornam /stuffing</i></b><br />
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<ul>
<li>1 cup grated jaggery/ vellam</li>
<li>1/4 cup water</li>
<li>1 cup freshly grated coconut</li>
<li>1 tsp cardamom powder</li>
<li>2 tbsp whole cashews, broken into small bite size pieces, roasted golden in ghee</li>
<li>1 tsp ghee</li>
</ul>
In a pan add the jaggery and add water just enough to soak the jaggery.<br />
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let the jaggery melt, strain the mixture to remove any dirt.<br />
Return the jaggery water mixture to the stove and let it come to a frothing boil and thick.<br />
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Add a drop of the frothing " paagu" to a small bowl of water, you should be able to make a small ball, which will be like the consistency of slime.<br />
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Add the coconut, cardamom, cashew pieces and ghee and cook till the stuffing is sticky but also leaves the side of the pan. Turn the heat off & set aside. you can add 1tbsp chakka varatti at this point and mix. This step is optional. Now the poornam is ready.<br />
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<b><i>To make the adai</i></b></div>
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<b><i><br /></i></b></div>
<div>
Banana leaves rectangular pieces at least 20- 25 cm long. If the leaves are older, it is better to fold them. if you have fresh leaves, just show them on the flame of your gas stove. This is called " elaya vattaradhu". This step will make the leaves more pliable to fold.</div>
<div>
Add a small ladle of the rice batter at the center of the banana leaf. Spread it thinly like a small dosa. This is called " maavu ezhudharadhu".</div>
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Add a spoon of the poornam to one side of the rice batter.</div>
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Fold the banana leaf in half. Fold the all sides and flip and keep them aside with the folded side down. </div>
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Arrange these in a idli plate and steam in the cooker (without weight) for 20 mins. Once steamed, the banana leaf will change color. You can see how I had folded the leaf. By this, the poornam get smeared all over the rice flour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLhyphenhyphenwX3y9FuUlsGWBd8QFA3FgTnuK7TORIT4vIcAfLP3Enfhzj1Iy2n-9w5MV3h17mHrAQ1clLqL-M32ANMr2MJTNVNRwcdrY0o_ika6pbtJhIAAJgfHAqQV7AVucvO-1c7pxz_eHOoOe/s1600/EA12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLhyphenhyphenwX3y9FuUlsGWBd8QFA3FgTnuK7TORIT4vIcAfLP3Enfhzj1Iy2n-9w5MV3h17mHrAQ1clLqL-M32ANMr2MJTNVNRwcdrY0o_ika6pbtJhIAAJgfHAqQV7AVucvO-1c7pxz_eHOoOe/s320/EA12.jpg" width="320" /></a></div>
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Once cool, open the leaf packet and enjoy the elai adai. It will taste so good with the smell of banana leaf, jaggery, coconut etc.</div>
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Here is a picture of he savory elai adai, opened.<br />
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Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com0tag:blogger.com,1999:blog-9010845459120561456.post-49799404556369579912016-11-16T11:30:00.000-08:002016-11-16T11:30:03.518-08:00Cranberry Avakka/ Avakkaya<br />
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A bag of bright red/ burgundy cranberries always beckon me at the supermarket aisles. The sour, tart flavor makes me think " Hmm.. I can do something interesting with this cute little thing than make a relish!" During my recent shopping, this thought made me pick a bag of cranberries.<br />
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My friend gave me a bottle of cranberry pickle last year. She made the pickle in avakka style I love mango avakka and could not wait to try the cranberry avakka with some curd rice. It was delectable and I instantly loved it. I have wanted to make some by myself and the recent availability of fresh cranberries in the market encouraged me to do so. I asked my friend for the recipe and she was nice to share it with me. I made it last week and it came out pretty good. So, here is the recipe for cranberry avakka.<br />
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Avakka is a delicacy from the state of Andhra. Ava means mustard seeds and kai means mangai or raw mango.<br />
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<b>The rule of thumb for the spice mixture for avakkaya is 8 measure of cranberry, 1 measure of salt, 1 measure of red chilli powder, 1/2 measure of mustard seed powder and 1 measure of oil. I used a large ladle and measured everything with that. You can use any measuring cup you you want. Adjust salt and red chilli powder as per taste.</b><br />
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There is no cooking involved except for roasting the vendhayam/ fenugreek. The ground cranberries give a little more " vizhudhu" for the pickle as they do not ooze as much liquid as mangoes. This is one of the easiest pickles to make and it tastes finger licking good.<br />
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<b><i>Get ready</i></b><br />
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<ul>
<li>1 , 12 oz bag of fresh cranberries ( 1.5 cups)</li>
<li>Salt</li>
<li>Mustard seeds, powdered ( without roasting)</li>
<li>Red chilli powder</li>
<li>1 tsp Fenugreek seeds, roasted and powdered</li>
<li>oil ( I used canola oil, you can use gingelly or vegetable oil too)</li>
</ul>
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<br />
<b><i>Go</i></b><br />
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<br />
<ul>
<li>Wash the cranberries and let it air dry completely on a towel. You do not want any moisture. It may take 2-4 hrs for it to dry out completely.</li>
<li>Pick out those cranberries which are soft and squishy and set aside . You want firm cranberries for the pickle.</li>
</ul>
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<ul>
<li>Cut the firm berries in half or quarter depending on the size of your berries.</li>
</ul>
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<ul>
<li>Take the soft cranberries and pulse them in a blender for a few seconds.</li>
<li>In a bowl add the chopped cranberries, pulsed berries, salt, red chilli powder, mustard seeds powder, roasted fenugreek powder, oil and mix well.</li>
</ul>
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<ul>
<li>The oil should be floating on top of the berries and that is the adequate amount of oil one needs for the pickle.</li>
</ul>
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<ul>
<li>Adjust salt per taste and transfer it to a clean air tight bottle.</li>
</ul>
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Enjoy this avakka with rice, dal, molagootal and yogurt.</div>
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If you like garlic, you can a few cloves and pulse it with the soft cranberries. It takes the taste to another yummy level.</div>
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<br />Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com0tag:blogger.com,1999:blog-9010845459120561456.post-52530051961538374312016-10-21T11:42:00.002-07:002016-10-21T11:42:46.294-07:00Bell pepper rice / Capsicum Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthD65ABdz1ahLqMNnEIUz49OPdE-d9Tb27N-drQfLqcV-I68HFehzbt-0XM8z00seI4VL104aPqrDskzZxodx-5Y92NEHIAdBKsmuiutLz7PHnL7Yo28HnYJwBvjSOruCpcQZmhrGNSjD/s1600/bell+pepper+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthD65ABdz1ahLqMNnEIUz49OPdE-d9Tb27N-drQfLqcV-I68HFehzbt-0XM8z00seI4VL104aPqrDskzZxodx-5Y92NEHIAdBKsmuiutLz7PHnL7Yo28HnYJwBvjSOruCpcQZmhrGNSjD/s640/bell+pepper+2.jpg" width="640" /></a></div>
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Recently, I made this bell pepper rice for navarathri pooja get together. It is very simple and easy to put together. My daughter who is not a big fan of bell pepper ate this rice without much complaints.let us go straight to the recipe.<br />
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<b><i>Get ready</i></b><br />
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<ul>
<li>1 green bell pepper / capsicum washed and diced small</li>
<li>2-3 table spoon oil</li>
<li>Salt to taste</li>
<li>1/4 tsp tamarind paste ( optional)</li>
<li>1/2 tsp mustard seeds/ kadugu</li>
<li>1/2 tsp urad dal</li>
<li>A few sprigs of curry leaves</li>
<li> 1 cup of rice , cooked separately and cooled</li>
</ul>
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<b>To roast & grind</b><br />
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<ul>
<li>1 table spoon dhania / coriander seeds</li>
<li>1 table spoon Chana dal / kadalaparuppu</li>
<li>2 dried red chili</li>
<li>1/2 tsp cumin seeds / jeera</li>
<li>1/2 tsp sesame seeds</li>
<li> 2 cloves</li>
<li>1-2 table spoon dried coconut</li>
<li>1/4 tsp asafetida</li>
</ul>
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<b><i>Go</i></b><br />
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<ul>
<li>Cook rice, spread it on a plate to cool and set aside.</li>
<li>In a pan add little oil and fry all the ingredients except dried coconut & asafetida.</li>
<li>Once cool, grind them into a coarse powder. To this powder add the coconut and asafetida mix and set aside.</li>
<li>In a pan, add the oil. Once hot add the mustard seeds and let them splutter. Add the urad dal and fry till golden. Add the curry leaves and sauté for few seconds.</li>
<li>Add the diced bell pepper , salt mix and cook till the peppers are a little soft but still a little crunch.</li>
<li>Add tamarind if using, adjust salt as per your taste.</li>
<li>Once the peppers are done, add the ground powder to the peppers and cook on aloe flame till all the flavors and masala gets incorporated in the pepper.</li>
<li>Turn the heat off.</li>
<li>In a wide mouthed bowl, take the rice add 1 table spoon of oil to the rice.</li>
<li>Add the cooked bell pepper masala and toss them with the rice till every rice is coated with the masala. Mix gently so you don't make the rice mushy .</li>
<li>Garnish with cilantro if you like it.</li>
<li>Serve with raita, applam, chips and enjoy!</li>
</ul>
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<br />Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com0tag:blogger.com,1999:blog-9010845459120561456.post-44662544787133705852016-09-30T15:06:00.001-07:002016-09-30T15:06:35.292-07:00Oven baked Karela/ Oven baked Bitter Melon<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLva8otIYS5i7z6ZdY7hx0FptEZUJLwilt5klR8KoeqCFaaNrS9fkNy3w4Mr_fgkS255sYOqjW_k_soi6v3QIWEtnO7LgO6anx9E5nGvkkPBSsuyn5Y-X0tWczZxiv8trPr5p6-6no7G8i/s1600/pagal+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLva8otIYS5i7z6ZdY7hx0FptEZUJLwilt5klR8KoeqCFaaNrS9fkNy3w4Mr_fgkS255sYOqjW_k_soi6v3QIWEtnO7LgO6anx9E5nGvkkPBSsuyn5Y-X0tWczZxiv8trPr5p6-6no7G8i/s640/pagal+7.jpg" width="640" /></a></div>
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I have posted couple of karela / pagakka recipes <a href="http://elaichii.blogspot.com/search?q=karela">Stuffed karela, karela fry</a><br />
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This recipe was shared by my friend, and I have tried it couple of times and comes out very tasty. I have used 6 small karelas. There is no recipe as such, the addition of all masala powders are per your taste. Me and my husband really enjoyed this and.<br />
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<b>Get ready:</b><br />
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<ul>
<li>5-6 karelas washed</li>
</ul>
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<b><i>For the marinade:</i></b><br />
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<ul>
<li>1/4 tsp turmeric powder</li>
<li>1 -2 tsp red chili powder</li>
<li>1-2 tsp coriander powder</li>
<li>1 tsp cumin powder</li>
<li>1/4 tsp amchur powder (optional)</li>
<li>Juice from 1/2 lime</li>
<li>Salt to taste</li>
<li>1 tbsp olive oil</li>
</ul>
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<br />
<b><i>Go</i></b><br />
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<ul>
<li>Preheat oven to 375 degree F. Line a baking sheet with foil and brush a table spoon of oil. Set this aside.</li>
</ul>
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<ul>
<li>Scrape / peel the outer ridges of the karela. You can omit this step if you don't care for a little more bitterness. You can either discard the scrapings or use it in the marinade as well.</li>
<li>Cut the karelas in half and scoop out the seeds using a spoon.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAE8021VA0SJ6yXiysltCDgQ5-sBzaxBVr3-N1DHkTBgWW1cM_kv_zQPYMIiCXKLqLeVLhJyzGivVC9rnhfrcUKTLAmII4zG239Bt1nA4IKM8pxPQK8A-q-HnAqf7PVxBSspWuoGQTulA/s1600/pagal+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAE8021VA0SJ6yXiysltCDgQ5-sBzaxBVr3-N1DHkTBgWW1cM_kv_zQPYMIiCXKLqLeVLhJyzGivVC9rnhfrcUKTLAmII4zG239Bt1nA4IKM8pxPQK8A-q-HnAqf7PVxBSspWuoGQTulA/s320/pagal+3.jpg" width="320" /></a></div>
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<ul>
<li>Cut the karelas in thin circles.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1eOx2sKOLk2Mgk3gdsbnGwcZMueWPuVjnYjzt8pDjzzEajjbfNHlD5s1yxzTRNDideVJPa56n7TMkgKv-fTWMGbGL0eC2iQ3Z6ngUsN6bDkJtdRI4x2PdsJ4phkvDV49cK4F6Eh3XACkQ/s1600/pagal+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1eOx2sKOLk2Mgk3gdsbnGwcZMueWPuVjnYjzt8pDjzzEajjbfNHlD5s1yxzTRNDideVJPa56n7TMkgKv-fTWMGbGL0eC2iQ3Z6ngUsN6bDkJtdRI4x2PdsJ4phkvDV49cK4F6Eh3XACkQ/s320/pagal+4.jpg" width="320" /></a></div>
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<ul>
<li>In a bowl add the circular slices of karela, all the ingredients under marinade and toss them all well with clean hands. You want the marinade to fully coat the karelas.</li>
<li>Adjust salt and spices as per taste.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxwVNlXlcq9WeNiCe8-JXgiQBgQsjRVfjKhTAHelbpSD9ovbBi1Gb8XZbQaaEdK2cDp20WGkg5YVqPcW0SD_rZ3oJKXAAZa1IIHIE4YeEVQvhhJhYsXR3iZYtu5iAi3312e2B-cZ0vD_Z/s1600/pagal+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxwVNlXlcq9WeNiCe8-JXgiQBgQsjRVfjKhTAHelbpSD9ovbBi1Gb8XZbQaaEdK2cDp20WGkg5YVqPcW0SD_rZ3oJKXAAZa1IIHIE4YeEVQvhhJhYsXR3iZYtu5iAi3312e2B-cZ0vD_Z/s320/pagal+5.jpg" width="320" /></a></div>
<div>
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<ul>
<li>Cover this and let it marinate on the counter for 20-30 mins</li>
<li>Spread the karelas on the lined baking sheet and bake them for 20-30 mins or until crisp.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimjiEeWPqmou4nsUyPXp9qLRftZ1kj630Pr6IJQ2pcrteeRLm2NdlriQUyXjfKcG3Dwf8gufTeNnYjZVY82v9sPSmDrGaap004_GqmZjJPuXol0W6gq-wrcTTjsStDuhn7ZuNucschy8b5/s1600/pagal+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimjiEeWPqmou4nsUyPXp9qLRftZ1kj630Pr6IJQ2pcrteeRLm2NdlriQUyXjfKcG3Dwf8gufTeNnYjZVY82v9sPSmDrGaap004_GqmZjJPuXol0W6gq-wrcTTjsStDuhn7ZuNucschy8b5/s320/pagal+6.jpg" width="320" /></a></div>
<ul>
<li>Remove from the oven and serve. If you want crispier, let the karelas sit in the oven for few more minutes after you turn the oven off.</li>
</ul>
<br />
<br />
Tastes great with rice, by itself as a munching snack and with yogurt.<br />
<br />
Try this and tell me if you like it.<br />
<br />Elaichiihttp://www.blogger.com/profile/17036637764221548969noreply@blogger.com0