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Saturday, May 28, 2016

Tomato – Onion Chutney

2 big tomatoes
10-15 shallots  (can be replaced with 1 medium sized red onions)
1tsp – urad daal
1tsp – chana daal
1 tsp – mustard seeds
5-6 curry leaves
1-2 red dry chili pepper
Salt to taste
Heeng – few dashes
1-2 tbsp sesame seed oil (can be replaced by any other cooking oil)
2 tsp – sambar powder
Tamarind paste to taste.
Heat oil, add all the ingredient under tadka in order. Add chopped onion, salt and cook till pinkish. Add chopped tomatoes and cook for 3-5 minutes on low heat. Add sambar powder and tamarind paste. Adjust seasoning. Turn off the heat and grind the moisture after it has cooled down. Pour it over serving dish and enjoy !

Roasted Daal-Coconut Chutney

½ cup – roasted chana daal
½ cup - dehydrated or fresh coconut
2 – green chili pepper
1 cup – thick yogurt
Salt to taste
Curry leaves – 3-4
Mustard seed – ¼ tsp
Dry red chili - ½

Grind all the ingredient except under tadka. Adjust salt and pour over serving dish. In a separate pan, heat oil. Add mustard seeds and wait for it to splatter. Add chopped curry leaves and red pepper. Pour the tadka over chutney and serve Dosa, Uttapam !

Instant Pot Recipe: Aloo Baigan Curry (Eggplant - Potato Curry)

Eggplant-Potoes Curry with Pancphoran
Baby eggplant – 6
Potatoes – 1, large
Ginger – 1 inch
Garlic – 3-4 cloves
Tomatoes – 2 medium
Onion – 1 medium
Green pepper – 1
Asafoteda (heeng) – 2 dashes
Coriander powder – 1.5 tsp
Panchphoran mix:
1.       Cumin – 1tsp
2.       Mustard seed – 1 tsp
3.       Fennel seed – 1 tsp
4.       Nigella (kalonji) – 1 tsp
5.       Fenugreek seed – ½ tsp
Cooking oil
Cilantro leaves for garnishing

Instant Pot Method
1.       Dice potatoes and eggplants (potatoes are diced smaller than eggplants to ensure they both cook equally well)
2.       Roughly chop onions and tomatoes
3.       Turn on Instant pot at saute mode on medium heat. Add oil and let it warm.
4.       Add panchphoran mix and heeng followed by crushed ginger, garlic, green pepper.
5.       Next add onions and saute for 1 minute.
6.       Add chopped tomatoes. Add salt and cook for a minute on sauté mode.
7.       Add chopped eggplant, potatoes and coriander powder.
8.       Cancel sauté mode. Put the lid back on the IP and seal the valve. Cook on medium for 3 minutes. Natural release pressure and garnish with chopped cilantro.
Stove Top Method
1.       Replace instant pot with pressure cooker and follow the above recipe. I usually add some water to prevent from charring. Cook for 1 whistle on medium heat. Quick release pressure and cook further without lid until the potatoes are tender to fork.  

Instant Pot Recipe: Achari Aloo (Pickled Potatoes)

Baby potatoes
Ginger – 2 inches long
Green Chilies – 1-2
Cilantro powder
Whole spice mix
- Coriander seeds – 1 .5 tsp
- Fenugreek seeds – ¼ tsp
- Fennel seeds – 2 tsp
- Mustard seeds – 1 tsp
- cumin seeds – 1 tsp
Coriander powder
Amchoor powder
Vegetable oil – 4-5 tbsp
Instant Pot Method
1.       Dice baby photos into half. You can peel or leave the peel on.
2.       Slice ginger and pepper and crush them together
3.       Turn on sauté mode on medium. Add cooking oil followed by cumin and mustard seeds.
4.       Add chopped/crushed ginger- pepper mix. Stir and add diced baby potatoes
5.       Add coarsely ground whole spice mix, salt, turmeric.
6.       Coat the masala mix to potatoes and cancel sauté mode
7.       Put the lid on and cook on manual mode, vent closed for 2 minutes and NPR (natural release pressure).
8.       Open the lid. Turn on sauté mode on high. Add coriander powder, amchoor powder and gently mix the spices. Cook with minimum stirring to evaporate water. Believe me or not, there will be enough water to drain. Remember, there is no added water in the recipe J!
9.       Garnish with cilantro and serve.

Stove to method
1.       Same as above. Just replace instant pot with pan. Non- stick pan is preferable.
2.       To cut cooking time, use boiled potatoes.

Friday, May 27, 2016

Bisebele Bhath

Rice - 1 cup
Toor daal - 3/4 cup
Mixed veggie - 2 cups 
carrots, beans, peas, potatoes, corn)
Tomato - 1
Onion - 1 medium
Tamarind paste - to taste 
turmeric - 1 tsp
cumin seeds - 1 tsp
bisebele bhath powder - I prefer MTR brand - 1-2 tbsp
vegetable oil 

Peanuts, roasted - 1/4  cup
Curry leaves - 1-2 sprig
Mustard seeds - 1 tbsp
Urad daal - 1/2 tsp
Chana daal - 1/2 tsp 

soak daal and rice together for 30 minutes. If you are in rush soak them in warm water as soon you decide to cook this dish 😊
Chop onions, garlic, green chilies 
Heat oil in a pressure cooker and add cumin. Once it crackles , add chopped ginger and onions and saute for 1 minutes.
Next add tomatoes followed by chopped vegetables. Stir and cook for 1-2 minutes. 
Add turmeric powder, corriander powder, bisibele bhat powder and give a nice stir.
Next add soaked rice and daal with 3 cups of water. 
Add salt and pressure cook on medium heat for 3-4 whistles
Turn off the heat, relsease the pressure and check for doneness of vegetables and daal. If they are undercooked, pressure cook for one more whistle
Add tamrind paste and adjust for the seasoning 
in a separate pan, prepare tadka with ingredients under "tadka"
Pour the tadka on the cooked dish and close the lid so that the flavors get absorbed. 


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