Instant pot apple thokku

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.

They are a perfect combination with curd rice, idli, dosa, chapathi or on toast.

Get Ready

• Green Apple 4, washed, cored and cut into chunks
• 10-12 dried red chilli

• Salt 2-3 tsp or per taste
• 1/2 tsp turmeric powder
• 1 tsp asafoetida
• 1/4 cup gingelly oil( one can use canola too)
• 1 tsp mustard seeds
• 1 tsp brown sugar ( optional)
• 1 tsp methi seeds, dry roasted on low flame and pounded

Go

• Turn IP to saute. Add all the oil. Once hot add mustard seeds and let them crackle.
• Tear apart the red chilli and add to the oil.
• Add the turmeric, hing, apples brown sugar and give a toss.
• Cancel saute
• Cover the IP,  turn the weight to sealing and cook on manual for 15 mins. Let the pressure release naturally

• With your immersion blender pulse several times in the pot till the chili is blended.

• Turn on saute, and let it simmer for 10-15 mins till thickened. It will splatter a little. So use any lid to cover. Add the roasted methi seeds powder.

Once cooled save in a clean dry container, refrigerate and enjoy as a side dish. Spicy, sweet, tangy pickle is ready!

Bell pepper rice / Capsicum Rice

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.

Get ready

• 1 green bell pepper / capsicum washed and diced small
• 2-3 table spoon oil
• Salt to taste
• 1/4 tsp tamarind paste ( optional)
• 1/2 tsp mustard seeds/ kadugu
• 1/2 tsp urad dal
• A few sprigs of curry leaves
•  1 cup of rice , cooked separately and cooled

To roast & grind

• 1 table spoon dhania / coriander seeds
• 1 table spoon Chana dal / kadalaparuppu
• 2 dried red chili
• 1/2 tsp cumin seeds / jeera
• 1/2 tsp sesame seeds
•  2 cloves
• 1-2 table spoon dried coconut
• 1/4 tsp asafetida

Go

• Cook rice, spread it on a plate to cool and set aside.
• In a pan add little oil and fry all the ingredients except dried coconut & asafetida.
• Once cool, grind them into a coarse powder. To this powder add the coconut and asafetida mix and set aside.
• 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.
• Add the diced bell pepper , salt mix and cook till the peppers are a little soft but still a little crunch.
• Add tamarind if using, adjust salt as per your taste.
• 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.
• Turn the heat off.
• In a wide mouthed bowl, take the rice add 1 table spoon of oil to the rice.
• 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 .
• Garnish with cilantro if you like it.
• Serve with raita, applam, chips and enjoy!

Cauliflower quick sabzi

Cauliflower is a favorite vegetable in our household. Here is a very easy and quick recipe to do any time and enjoy with the family. I have made it with no onion or garlic. But, you can add onion, garlic and other vegetables like cubed potatoes, carrots and peas to the cauliflower.
Try it and let me know if you and your family liked it.

Get ready

• 1 cauliflower washed and separated into small florets
• 1/2 can hunt's tomato sauce ( or any tomato purée)
• 1/2 tsp grated ginger ( optional)
• 2 tbsp oil
• 1/2 tsp jeera/ cumin seeds
• 1/4 tsp asafetida
• 2 tsp coriander powder / dhaniya powder
• 1 tsp garam masala powder
• 1/4 tsp turmeric powder
• Salt to taste
• Generous amount of chopped cilantro

Go

• In a thick bottomed pan, add the oil. When oil is hot do the tadka with the jeera and grated ginger
• Once the jeera crackles, add the tomato puree. Be careful as it will splutter everywhere. Cover for a few seconds.
• Open the lid, add the turmeric powder, dhaniya powder ,asfafetida, garam masala to the tomato puree and mix.

• Cook the tomato puree covered for 3-5 mins.
• Add the cauliflower florets, salt to taste and toss the cauliflower well in the tomato mixture till all pieces are coated.

• Reduce flame, and cook the cauliflower covered. The florets will get cooked in the steam.

• Open lid and stir intermittently so the cauliflower does not get burnt. If it gets too dry, sprinkle some water, cover and cook.
• Once you cook the cauliflower to the desired consistency, open lid and cook for few more minutes
• Add the cilantro and turn the heat off.

Serve with rice, paratha or roti and enjoy.

Cauliflower quick sabzi

Cauliflower is a favorite vegetable in our household. Here is a very easy and quick recipe to do any time and enjoy with the family. I have made it with no onion or garlic. But, you can add onion, garlic and other vegetables like cubed potatoes, carrots and peas to the cauliflower.
Try it and let me know if you and your family liked it.

Get ready

• 1 cauliflower washed and separated into small florets
• 1/2 can hunt's tomato sauce ( or any tomato purée)
• 1/2 tsp grated ginger ( optional)
• 2 tbsp oil
• 1/2 tsp jeera/ cumin seeds
• 1/4 tsp asafetida
• 2 tsp coriander powder / dhaniya powder
• 1 tsp garam masala powder
• 1/4 tsp turmeric powder
• Salt to taste
• Generous amount of chopped cilantro

Go

• In a thick bottomed pan, add the oil. When oil is hot do the tadka with the jeera and grated ginger
• Once the jeera crackles, add the tomato puree. Be careful as it will splutter everywhere. Cover for a few seconds.
• Open the lid, add the turmeric powder, dhaniya powder ,asfafetida, garam masala to the tomato puree and mix.

• Cook the tomato puree covered for 3-5 mins.
• Add the cauliflower florets, salt to taste and toss the cauliflower well in the tomato mixture till all pieces are coated.

• Reduce flame, and cook the cauliflower covered. The florets will get cooked in the steam.

• Open lid and stir intermittently so the cauliflower does not get burnt. If it gets too dry, sprinkle some water, cover and cook.
• Once you cook the cauliflower to the desired consistency, open lid and cook for few more minutes
• Add the cilantro and turn the heat off.

Serve with rice, paratha or roti and enjoy.