Black Eyed Peas Curry /Safed Lobia ka Salan#SundayFunday

This is a delicious, vegan and gluten free curry, a main course dish , which can be enjoyed with steamed rice or rotis.

Ingredients
1½ Cups Black Eyed Beans /Safed Lobia
½ Cup Oil
1 Medium Onion - sliced
¾ Teaspoon Cumin seeds
2 Bay leaves
2 Teaspoons Ginger Garlic paste
2 Medium Tomatoes - chopped
1+ 2 Green chilies - chopped
Salt to taste
1 Teaspoon Red chili powder or to your spice level
½ Teaspoon Turmeric powder 
2 Teaspoons Coriander powder 
To Be Added Last
1 Vegetable cube
½ Teaspoon Garam masala 
½ Teaspoon Coriander powder 
¼ Teaspoon Cumin powder 
For Garnishing
Fresh Coriander leaves - chopped

Method

Wash and soak the black eyed peas in water for at least 4 hours.

In a pressure cooker, heat oil and sliced onions, cumin seeds, bay leaves. Sauté until the onions start to turn light golden. Then add ginger and garlic paste and sauté until the raw smell vanishes. Add chopped tomatoes and one chopped green chilly cook until the tomatoes are soft & mushy and the oil separates from the gravy. 

Now add salt, red chili powder, turmeric powder and coriander powder, sauté for two minutes. Now wash the black eyed peas once again with fresh water and add to the gravy. Add 3 - 4 cups of water and pressure cook on high flame for one whistle then for 7 to 10 minutes on low flame. After that switch off the flame, let the pressure release and the cooker cool completely.

Open, remove the lid and cook for 5-8 minutes stirring occasionally until completely done and you have the gravy consistency you require. Now add vegetable cube, garam masala, coriander powder, cumin powder and remaining two chopped green chilies. Mix and let is simmer for just two minutes, then turn off the flame. Garnish with fresh chopped coriander leaves.

Serve hot with rice. Enjoy!!

Labels: Black Eyed Peas, Curry, Main course, Indian, Vegetarian, Vegan, Gluten free, Sunday Funday, Lentils, Pressure Cooker, One Pot Meal 

• Anti-Hero Appetizers from Culinary Cam
• Banana Cream Pie from A Day in the Life on the Farm
• Black Eyed Peas Curry - Safed Lobia ka Salan from Sneha's Recipe
• Crab Rangoon Ravioli from Food Lust People Love
• Crockpot Pulled Pork with Ale from Amy's Cooking Adventures
• Mini Chicken Tostada Appetizers from Karen's Kitchen Stories
• Shrimp, Papaya and Pineapple Salad from Palatable Pastime

Pressure Cooker Pork Dry#SundayFunday

Want something that is quick, then this is a recipe for you. For I have never made anything as simple and easy as this. No oil is added in this recipe. This is a one pot dish/meal.

Ingredients
1 Kg Boneless Pork - cut into cubes
Grind To Paste
1 Tablespoon Kashmiri Chilly powder
15 Cloves Garlic
2 " Piece Ginger
½ Teaspoon Heaped Black Pepper powder
12 Shallots
¾ Teaspoon Pink Himalayan Salt
¼ Cup Water
½ Teaspoon Turmeric powder
1 Tablespoon Heaped Vinegar - I used coconut vinegar

Method

Marinate the pork with the ground paste got one hour in the pressure pan itself.

After one hour place it on high flame and take one whistle. Reduce the flame to low and let is cook for 12 - 15 minutes. After 15 minutes switch off the flame and let the cooker cool. When it cools open the cooker and dry off the excess liquid in the cooker on medium high flame and the renders all the fat.

Switch off the flame and serve this as a side dish. Taste awesome.

Labels: Pressure Cooker, Pork, Side Dish, Sunday Funday, One Pot Meal, Gluten Free, Low Carb  

For Sunday Funday we are sharing sides dishes for barbecues.

• 45 Minute Hamburger Buns from Amy’s Cooking Adventures
• Avocado Salad with Fresh Herb Dressing from A Day in the Life on the Farm
• Carrot Apple Salad from Mayuri’s Jikoni
• Pressure Cooker Pork Dry from Sneha’s Recipe
• Quinoa Salad with Fennel & Garbanzo Beans from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Spaccatini Rolls from Karen’s Kitchen Stories
• Spinach Madeline Stuffed Potatoes from Food Lust People Love
• Sweet and Tangy Cucumber Salad from Palatable Pastime
• Sweet Potato and Fennel Fronds Salad from Cook with Renu

Beef & Potato /Aloo Gosht#Soupswappers

Aloo Gosht is a spicy meat gravy that has potatoes cooked with beef, lamb or mutton in a thick stew. This pairs well with rice, roti, naan or puri for a absolute delightful meal. 

Aloo Gosht is a sub-continental dish that mainly originates from Pakistani and North Indian cuisine. This gravy has potatoes cooked with the meat and it's pretty simple to prepare and tastes too good as well.

Ingredients
700 Grams Beef In Bone - cut into medium pieces
250 grams Small Potatoes
1 Teaspoon Roasted Cumin powder
1 Teaspoon Red Chili powder
1½ Teaspoon Salt
1 Teaspoon Heaped Coriander powder
½ Cup Oil
1 Cup Heaped Yogurt - whisked
2 Tablespoons Heaped Brown Onion - crushed 

½ Teaspoon Garam Masala powder
1 Tablespoon Ginger juliennes
2 Tablespoon Chopped Coriander leaves

Whole Spices

10 Black peppercorns
¼ Teaspoon Shahjeera
1 Brown Cardamom
4 Cloves

Method

In a bowl add the whisked yogurt, add the crushed brown onions, coriander, cumin and chilly powder, mix this well.

Heat oil in a pressure cooker add all the whole spices, when it releases an aroma add in the beef pieces and fry for 2 minutes on medium high flame, add ½ cup water and the yogurt mix and mix it well it is forms a smooth gravy, wash the yogurt bowl with another ½ cup water and pour this into the cooker, add salt fry well for 2 minutes. Cover the cooker with a lid and on high flame take one whistle, reduce to flame to medium low and let it cook for 25 - 30 minutes or till the meat is nearly done.

Let the cooker cool, open and check if the meat is cooked and the gravy consistency, add more water accordingly, add in the baby potatoes and give it a good mix. Close the cooker and take two whistles on high flame. Switch off the flame and let the cooker cool. Open and check if the potatoes are done and meat if fork tender. Add ginger juliennes, garam masala powder and little coriander leaves give it a stir and cover with lid. Let is simmer for 7 to 10 minutes on medium low flame, stirring frequently until oil separates or surfaces.

Aloo Gosht is ready. Garnish with chopped coriander leaves and ginger juliennes Enjoy this stew!!
Labels: Beef, Stew, Baby Potatoes, Indian, Main course, Soup, Soup Swappers, Pressure Cooker, One Pot Meal

Soup Swappers: Comforting Stews 

• Beef & Potato Stew/Aloo Gosht from Sneha’s Recipe
• Boeuf Bourguignon + Domaine Les Aphillanthes Côtes du Rhône Galets Plan de Dieu 2019 from Culinary Adventures with Camilla
• Comforting Veggie Stew from Magical Ingredients
• Filipino Beef Mechado (Slow Cooker) from Palatable Pastime
• Ham and Vegetable Stew from A Day in the Life on the Farm
• Low Carb Instant Pot Beef Stew from The Keto Grandma
• Slow Cooker Argentina-Style Beef Stew from Karen’s Kitchen Stories

Green Masala Meat Pulao - Pressure Cooker#MultiCookerMonday

Meat Pulao is an amazing and delicious one pot meal made with boneless meat and rice, here I have used boneless mutton, you can make this with, chicken or boneless beef. It's quick and easy to make, just one pan, pressure cooker.
1 Cup Measurement = 250 Ml Cup

Serves 3 -4

Ingredients
1½ Cups Rice
300 Grams Boneless Mutton - cut into small cubes
½ Teaspoon Ginger Garlic paste
¼ Teaspoon Turmeric powder
1 Onion - finely chopped
3 Tablespoons  Green Masala Paste/Hirva Vatan
1 Teaspoon Shahi Biryani Masala

3 Cups Mutton Stock
Salt to taste
1- 2 Tablespoons Oil
1 Tablespoon Lime juice
Salt to taste
Whole Spices
½ Teaspoon Cumin seeds
1 Bay leaf
1 Big Piece of Cinnamon
2 Green Cardamoms
6 Black Peppercorns
6 Cloves

Method 

Cook the mutton with ginger garlic paste and turmeric powder with 2 cups for water in a pressure cooker.  Take one whistle on high flame then reduce the flame and keep it  for 20 to 25 minutes. When cooked strain the meat and the stock. Keep aside the meat and the stock separately.

Heat oil in the same pressure pan, add all the whole spices, when it starts to crackle, add the onions and sauté till light brown add the green masala paste and fry till oil leaves the sides of the pan. Then add the biryani masala, lime juice and sauté for a minute. Add the mutton and sauté for a minute.
Add the rice and lightly fry it for a minute add salt to taste and the stock (if the stock is less add water). Bring this to a rolling boil, cover the pan and cook for on high flame for 2 whistles. After 2 whistles switch off the flame. Open the cooker when ready to serve. Serve hot with a salad and curds. 

Enjoy !! The taste of this pulao is so delicious and yummy that one would make this very often.

My Notes
You can use chicken or beef to make this pulao.

Labels : Mutton, Pulao, Pressure Cooker, Main course, Rice, One Pot Meal, Multi Cooker Monday

Multicooker Monday - April 2021

• Air Fryer Lamb Chops with Roasted Carrots and Mustard Thyme Sauce from Karen's Kitchen Stories
• Green Masala Meat Pulao - Pressure Cooker from Sneha's Recipe
• Instant Pot Mushroom and Red Wine Sauced Short Ribs from Making Miracles
• Mexican Style Rice (Instant Pot) from Palatable Pastime
• Slow Cooker Sunday Gravy from A Day in the Life on the Farm

Potato & Dal Khichdi - Pressure Cooker

Khichdi, is a dish in made of rice, lentils and sometimes we add veggies whatever available at home. Most people think that khichdi as bland, tasteless and as food for babies or the sick. A well made khichdi is delicious, full of protiens, satisfying, nourishing, and most of all it's a complete one pot meal . Not much of pots and pan to wash. Make this in a pressure cooker, it cooks in a jiffy and yet tasty. 

This is also perfect to make when you are tired or want to russel up something healthy and quick then this recipe is for you.  My mother used to make this very often during monsoon, when it's a rainy day, no fish or meat at home and we relished this steaming hot.

Serves 2

Measurement - 250 Ml Cup 
Ingredients
1 Cup Rice - you can use any rice, long or short grain rice
1/3 Cup Masoor dal - or of your choice
1 Veg Stocks cube
1 Large Potato - cubed
½ Teaspoon Turmeric powder
½ Teaspoon Garam masala powder
Himalayan Pink Salt to taste
1 Teaspoon Sugar
A Sprig Curry Leaves
1 Medium Onion - thinly sliced
2 Green chillies - slit
2 -3 Tablespoons Oil

2½  Cups Hot Water

Method

Wash the dal, rice and keep aside.

In a pressure cooker heat the oil and fry the potato cubes on high flame till the start to get brown.

 Add the, curry leaves sliced onions & chillies

fry till the onions start to brown, add the soup cube and mix well

Add the dry powders, salt to taste (be careful soup cube contains salt), sugar, mix all well, 

Add the  rice &  dal and fry  for just a minutes taking care not break the rice.

 Add 21/2 cups hot water cover with lid & pressure cook on medium high flame for 2 whistles. Switch off the flame and let the steam settle/slightly cool down.

Open  the cooker and give it a light stir with fork. 

Serve piping hot with pickle, papad & raita 

Cucumber Tomato Raita

Ingredients

1 Cup Chilled Thick Yogurt - whisked

1 Cucumber  - diced

1 Medium Tomato - diced

Himalayan Salt to taste

½ Teaspoon Sugar

A Dash of  Pepper powder - optional

Method

Just mix all ingredients together and raita is ready.  Serve garnished with mint leaves. 

Enjoy with Potato & Dal Khichdi !!

Labels : Potato,  Masoor Dal,  Rice,  Khichdi, One Pot Meal, Pressure Cooker, Raita, Salads, Multi Cooker Monday, Vegan , Gluten Free, Healthy, Main Course, Serves Two

Multicooker Monday August 2020:
Here are other recipes using Small Kitchen Appliances

• Crockpot Lo Mein from Veggies First Then Dessert
• Cheesy Chicken Chili - Instant Pot from Food Lust People Love
• Instant Pot Minestrone Soup from Making Miracles
• Potato & Dal Khichdi - Pressure Cooker from Sneha's Recipe
• Slow Cooker Lechon Asado from Palatable Pastime
• Toaster Oven Roasted Salted Almonds from Sid's Sea Palm Cooking
• Zucchini Chips from A Day in the Life on the Farm

Vegan Aloo Rice With Fruity Nutty Veg Salad- A One Pot Meal

This is quick instant one pot meal.  Quick to make and really delicious.  A complete and comforting meal. Its Vegan and Gluten free too.   
Ingredients
1.1/2 Cups Basmati Rice
1 Large Potato - scrubbed and cut into wedges
1 Large Onion - sliced
1/2 Teaspoon Red Chilly powder
1/2 Teaspoon Pav Bhaji Masala
1/4 Teaspoon Turmeric powder
1/2 Teaspoon Kasoori  Methi
3 Black Peppercorn
2 Petals Star Anise / Bardian
1 Bay Leaf
1 Veg Seasoning Cube
1/4 Teaspoon Salt or to taste
2 Tablespoons Chopped Coriander Leaves
3 Tablespoons Oil
2.1/2 Cups Hot Water

For the Fruity  Nutty Veg Salad
3 Green Grapes - cut into two
3 Black Grapes  - cut into two
2 Kiwi - cut into slices
3 Cherry Tomatoes  - cut into two
3 Iceberg Lettuce leaves -  finely chopped
1 Fried Green Chilly- de seeded and finely chopped
White Sendav Namak to taste
1 Cup Yogurt - beaten
2 Tablespoons Fried Masala Peanuts

Method
For the Fruity  Nutty  Salad

Mix all ingredients well into a serving bowl and refrigerate, till it time to serve.
For the Rice

Wash and soak the rice.  Keep aside.

In a pressure pan heat 2 tablespoons oil and fry the potato wedges on medium high flame till golden.  Remove it on to a plate with a slotted spoon.  In the same oil fry the onions till golden, remove them and keep aside.  In the same oil fry the green chilly for the salad.  Keep aside.

In the same pan add the remaining  tablespoon oil  , add the bay leaf, peppercorns and star anise, half of the fried onions and fry for a minutes.  Now add the rice , little coriander leaves, turmeric, chilly powder and pav bhaji masala fry for a minute.  Add the soup cube, kasoori methi and salt to taste.  Mix them well add hot water and close the cooker, on high flame take 2 whistles. 

Let the cooker cool, open and add the fried potatoes, coriander leaves and mix lightly with a fork.

Serve garnished with fried onions, coriander leaves.  

Enjoy with  Fruity Nutty  Salad  and roasted papad.    A delicious and comforting meal.  Very tasty.

Labels : Rice, Potato, Fried Onions, One Pot Meal, Vegetarian, Salads, Grapes, Masala Peanuts, Cherry Tomatoes, Kiwi, Iceberg Lettuce, Rice, Vegan, Gluten free