Ghugni/White Peas Curry- Pressure Cooker

Ghugni/ Dried White Vatana/ White Peas Curry is an evening snack/ street food, which is popular in Eastern India, North India wherein dried white peas are cooked with gravy in the traditional Indian style. We had this for our lunch with Dhuska which is a classic combo.

Serves: 3 - 4
Ingredients
1 Cup Dried White Vatana/Peas
3 Baby Potatoes -  diced
1 Large Onion -  finely chopped
2 Medium Tomatoes - finely chopped
1/4 Teaspoon Turmeric powder
2 Teaspoons Cumin powder
2 Teaspoons Level Red Chilly powder
½  Teaspoon Garam masala
3 Cloves Garlic - minced

½" Piece Ginger - minced
3 Tablespoons Oil
Salt to taste

2 Tablespoons chopped Coriander leaves

2 Green Chillies - slit & de seeded
Lemon Slices for garnish
Method 

Wash and soak the dried vatana/peas overnight. Next morning, drain the soaking water and wash it in fresh water. Pour this into a pressure pan add ½ teaspoon Himalayan salt, water above an inch of the vatana. Cover and cook on high flame for one whistle, reduce the flame to low and keep it for 10 -12 minutes. Switch off the flame and let the cooker cool. Open this and check if the vatana is cooked or else keep it for a minute or two more. I cooked it for exactly 12 minutes and they were perfectly done. Remove this into a bowl.

Heat the oil in  the same pressure pan. Add the minced ginger-garlic , fry till it starts to turn brown

add the onions and cook till they turn translucent. Add the diced tomatoes

 cook till they are mushy and oil separates.

Now, add the turmeric powder, cumin powder, red chilly powder, garam masala, mix well.

Add the  potatoes and  fry till the masala coats the potatoes.

 Now add the cooked peas along with the stock, mix lightly. Add little of the coriander leaves and about a quarter to half  cup of water (or  according to the consistency required). Bring this to a rolling boil, cover with the lid  and  take one whistle on high flame, reduce the  flame  and let it cook for 2 -3 minutes. Switch off the flame and let the cooker steam settle down.  

Open the cooker  and check the gravy consistency, if it is too watery then let it simmer open till it   thicken and  oil starts to surface.  Now add the slit green chillies and let is simmer for a minute.  The consistency of the ghugni is neither too thin nor too thick.  Switch off the flame, squeeze  half an lemon juice and mix well.

Garnish with sliced tomatoes, coriander leaves  and lemon  slices.

Enjoy with Dhuska, this is a classic combo.

Ghugni  can be enjoyed as a chaat or as a curry with any  Indian bread too.

Labels :  Chaat, Dried, Gluten free, Main course, North Indian, Peas, Snack, Vatana, Vegan,  Street food, Gluten free, Multicooker Monday  
Multicooker Monday July 2020: Recipes using Small Kitchen Appliances

• Instant Pot Chicken and Rice from Making Miracles
• Crockpot Stuffed Peppers from Veggies First Then Dessert
• Instant Pot Saffron Risotto from Karen's Kitchen Stories
• Ghugni/White Peas Curry- Pressure Cooker from Sneha's Recipe
• Slow Cooker Cottage Ham with Green Beans and Potatoes from Palatable Pastime
• Crockpot Cheesy Potatoes from A Day in the Life on the Farm 

Spinach & Masoor Dal-Pressure Cooker#MultiCookerMonday

Palak With Red Masoor Dal nutritious, healthy, wholesome and packed with protein and fiber.  It's very delicious and tasty.  Usually this is made with tur dal/pigeon pea, but, do try this with red lentil and you will love it.  This is made in the pressure cooker so it quick  to make.

Ingredients 
1/2 Cup Masoor Dal/Red Lentil
2 Green chillies - slit
1 Teaspoon Level Ginger Garlic paste
3/4 Teaspoon Level Sea Salt or to taste
1 Small Onion -chopped
1 Medium Tomato -chopped
21/2 Cups Water

1 Bundle Palak / Spinach Leaves

For the Tadka  

2 Tablespoon Oil
1 Teaspoon Mustard Seed
1/2 Teaspoon Cumin seed
2 Whole Dried Red Chillies
1 Tablespoon Bottle Masala
A Sprig Curry Leaves

Method 

Wash the  palak  leaves well. Remove the stems and take only the leaves. Keep it aside in a colander to drain the excess water.

Blanch the spinach and blend it with an immersion blender. Keep aside. 

Wash the masoor dal. In a pressure pan add the dal, onion, green chillies, tomatoes,  salt and 2 cups water.  Cover with a lid and on high flame take one whistle.  Reduce the flame to low and keep it for 5 -7 minutes.  Switch off the flame and set it aside till the cooker cools. 

When it cools  open the cooker and add the palak,  give it a good mix, taste for salt and dal consistency, add the remaining water and if necessary add more.  Keep it again on low flame to simmer for 5 - 7 minutes, stirring it in between.  

For the Tadka   

In a small pan heat oil mustard  and cumin seeds, when they crackle add the dried red chillies,  curry leaves and give it stir.   Switch off the flame and wait for a minute.  Now add a tablespoon of bottle masala. 

Pour the prepared dal in a serving bowl and add the tadka and serve.  

Enjoy this with boiled/steamed rice.

Labels :  Dal, Masoor dal, Palak Leaves, Pressure Cooker, Healthy, Main course, Multicooker Monday,  Vegan, Gluten free, East Indian

Multicooker Monday June 2020:
Recipes using Small Kitchen Appliances 
Beef and Smoked Sausage Goulash from Food Lust People Love
Instant Pot Ground Beef and Pasta from Making Miracles
Black Eyed Pea Hummus from Karen’s Kitchen Stories
Sweet Potato Fries using the Breville Smart Oven (air fryer) from A Day in the Life on the Farm
Crockpot Veggie Fajitas from Veggies First Then Dessert
Spinach & Masoor Dal – Pressure Cooker from Sneha’s Recipe
Saucy Taco Chicken Wings from Palatable Pastime (You are Here!)
Toaster Oven No-Knead Rolls from Sid’s Sea Palm Cooking 

Lauki Bahar

This is vegan and gluten free, very delicious and finger licking main course dish.  Lauki is bottle gourd in English.

Ingredients 
300 grams Lauki - peeled & cubed
1 Teaspoon Ginger Garlic paste
1 Medium Onions - chopped
2 Medium Tomatoes - chopped
1 Teaspoon Cumin Seeds
1 Green Chilies - Chopped
1 Teaspoon Chili Powder or to your spice level
¼ Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder 
Salt to taste
Coriander Leaves to garnish
2 Tablespoons Oil
Method

Heat oil in a pressure pan , add cumin seeds, chopped onions and green chilies, fry till onions are light golden. Add ginger garlic with chopped tomatoes ,salt and spices. Add lauki  fry on high flame for  2 minutes stirring continuously

or till  the lauki reduces to half the quantity.  Then add 2 tablespoons of water, stir it, cover with the lid  and cook on medium high flame for 2 whistles. 

Let the steam settle.  Open the cooker, give it a stir. 
Garnish with chopped coriander leaves and enjoy with roti or chapatti.  
Lables : Bottle Gourd, Lauki, Pressure Cooker, Multicooker Monday, Main course, Vegan, Gluten free

• Carrot Halwa from A Day in the Life on the Farm 
• Crispy Air Fried Cod Fillets from Karen's Kitchen Stories 
• Homemade Chicken Stock (Crockpot) from Sid's Sea Palm Cooking 
• Instant Pot Lasagna Soup from Making Miracles 
• Java Dry Rub Sous Vide Pork Roast from Food Lust People Love 
• Lauki Bahar - Pressure Cooker from Sneha's Recipe 
• Punjabi Goat Curry (Instant Pot) from Palatable Pastime

Badshahi Chicken Legs - Air Fryer

Although this chicken leg is grilled in the air fryer it is juicy and not dry. That's because I grill it with the marinade, hence the chicken does not dry out. Try this method and you will enjoy a juicy air fryer grilled chicken that is healthy and delicious.

Ingredients 
2 Chicken Legs
½ Teaspoon Salt or to taste
½ Teaspoon White pepper powder
1 Teaspoon Ginger Garlic paste
2 Tablespoons Yogurt
2 Tablespoons Hung Curd
2 Tablespoons Cream
1 Egg white
A Pinch Freshly Grated Nutmeg
1 Tablespoons Corn flour
2 Tablespoons Ghee
Grind To A Fine powder
4 Whole Cashewnuts
1 Green cardamom powder
¼ Teaspoon Shahjeera
Rice for serving 

Method
Prick and marinate chicken with all the given ingredients for at least 2 hours, I kept this over night.
Pre heat the air fryer at 165°F for 3 minutes.

Place the one chicken leg in an Pyrex dish along with half the marinade, in  the air fryer. Cook 20 minutes.
Flip chicken and increase the temperature to  180° cook for 10 more minutes. Check for doness, since it depends on your brand of air fryer. Again flip and keep it for 3 -5 more minutes until that sides gets grilled marks. 

Let it sit in the air fryer for another 2- 3 minutes.

A juicy grilled chicken legs is ready to enjoy.

Lables : Chicken, Air Fryer, Multicooker Monday, Grilled, Appetizer, Healthy 

Multicooker Monday April 2020:

Recipes for Instant Pots, Slow Cookers, Sous Vide and More!

• Instant Pot Corned Beef with a BBQ Whiskey Glaze from A Day in the Life on the Farm
• Instant Pot Beef Tacos from Palatable Pastime
• Easy Beef Stroganoff Pasta (Instant Pot) from Food Lust People Love
• Instant Pot Creamy Broccoli Mac N Cheese from Making Miracles
• Badshahi Chicken Legs - Air Fryer from Sneha's Recipe
• Slow Cooker Chicken Marbella from Karen's KItchen Stories

Pressure Cooker Carrot And Drumstick Sambar#MultiCookerMonday

This is quick one pot pressure cooker sambar, so quick an easy to prepare. Just add all the ingredients and take 2 whistles on high flame and your sambar is ready.  

Thanks to Multi Cooker Monday where we can cook and post in all our small appliances, where other wise are hardly used. 

Ingredients
½  Cup Tur Dal
1 Large  Carrot - cut int sticks 
1 Tomato –  cut into four pieces
4 Drumsticks - cleaned and cut into long pieces 
1 Green Chilly
2 Teaspoons  Instant Sambar Masala Powder- Homemade
1 Teaspoon Red Chilly Powder
1 Teaspoon Heaped Coriander Powder
½ Teaspoon Turmeric Powder
1 Small Lemon Size Ball Tamarind
Salt to taste
1 Teaspoon Jaggery
A Sprig Curry Leaves 
For the Tadka
2 Tablespoons Oil
1 Teaspoon Mustard Seeds
1 Teaspoon Urad dal
1 Teaspoon Cumin Seeds ¼ Teaspoon  Asafoetida
A Sprig Curry Leaves

Method

Wash and soak the tur dal for atleast an hour.
Soak the tamarind in ½ cup warm water.

In a pressure  pan , add tur dal,  drumsticks, carrot, tomatoes whole green chilly,  all the given spices, jaggery, salt to taste . Add water  to the level of the veggies , give it a good mix .  Place this on high flame bring the water to a boil, when it come to boil cover with the lid and pressure cook for 2 whistles on high flame. Turn off the heat and let the steam settle  by itself. Open the cooker and set aside.

Add the tamarind juice and enough water, to make a gravy consistency and bring this to a boil.  Let this simmer for at least 5  to 7 minutes on low.

In a small takda pan,  heat oil, add mustard, urad dal, cumin seeds , curry leaves and asafoetida and let them sizzle. Add  this tadak to the dal and mix well.

Serve with rice or idli.  

Enjoy!! 
Lables:  Sambar, Pressure Cooker, South Indian, Dal, Carrot, Drumstick, Instant Sambar Masala Powder, Vegetables, Vegetarian, Multicooker Monday,  Vegan, Gluten free,  No Onion No Garlic
Multicooker Monday - March 2020 Recipes
Recipes for Instant Pots, Slow Cookers, Sous Vide and More! 

Pressure Cooker & Instant Pot Recipes:
Instant Pot Carolina-Style Pulled Pork from Karen's Kitchen Stories
Instant Pot Orange Chicken from Making Miracles
Pressure Cooker Carrot And Drumstick Sambar from Sneha's Recipe
Thai Green Curry Mussels (Instant Pot) from Palatable Pastime

Slow Cooker Recipes:
Maple & Honey Butter Crockpot Sweet Potatoes from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Slow Cooker Chicken Fajitas from A Day in the Life on the Farm

Sous Vide Recipes:
Sous Vide Bone-in Leg of Lamb from Food Lust People Love
Sous Vide Chicken from Sid's Sea Palm Cooking

Tell your friends about #MulticookerMonday! We post each month on the third Monday with trusted recipes for your favorite small appliances!

Perfectly Baked Air Fryer Sweet Potatoes#MulticookerMonday

Whether you’re looking for a deliciously healthy meal or snack a, or are looking to mash them, sweet potatoes are a perfect nutritious choice! 

Baking them in the air fryer means you can use no oil, and you end up with amazingly light and fluffy sweet potatoes with the perfect crispy skin, soft and juicy from inside!

Ingredients

6 Medium Sweet Potatoes

Method

Soak the sweet potatoes in water for 10 minutes then scrub with a clean scrubber and again wash them 2 times in running water.  

Preheat the air fyer at 180°C for 5 minutes . Place the wet/just washed sweet potatoes ( I like to keep them wet since it makes them remain juicy and also retains more of the sweetness) in the air fryer basket and set the timer for 20 minutes. 

That’s it! No stirring or checking these are perfectly done. 

See how soft and juicy they are. 

 I like to enjoy plain since these are my diet meal. 

They are a fabulous light dinner or lunch option! I love the air fryer since it's healthier, oil free!

If you wish you can brush oil or butter on them and then bake. The choice is yours!

My Notes

You can enjoy this as a side dish or appetizer.
Use leftover sweet potatoes into a delicious mashed dish
You can add butter, once you cut them sprinkle smoked paprika powder.

Labels : Sweet Potato, Air Fryer, Multicooker Monday, Healthy, Oil Free ,Vegan, Gluten Free

Multicooker Monday

Recipes for Instant Pots, Slow Cookers, and More!

February 2020: Family Favorite Recipes

• • Crock Pot Chocolate Cobbler from Veggies First Then Dessert
  • Instant Pot Chili from Making Miracles
  • Instant Pot Short Ribs from Palatable Pastime
  • Instant Pot Turkey Meatloaf with Potato Wedges from Karen's Kitchen Stories
  • Perfect Hard Boiled Eggs in the Instant Pot from A Day in the Life on the Farm
  • Perfectly Baked Air Fryer Sweet Potatoes from Sneha's Recipe
  • Sous Vide Chicken Crown Roast from Food Lust People Love