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

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

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!

Vegetable Tahiri And Raita With a Twist#FantasticalFoodFight

Tahiri is a rice  is cooked without meat. Rice and vegetables are cooked together. Potatoes, pea and carrots are a must as vegetables in Tahiri . In Kashmir, Tahiri is served on street carts.
This recipe is made in the pressure cooker, so quick and easy that it takes less than 30 minutes from start to finish.

Serves 5 

Ingredients 
2 Cups Rice
1 Large Potato - cut into big cubes
2 Carrots - cut into big cubes
1/2 Cup Peas
1/2 Cup Oil
1 Cup Onion - sliced
1.1/2 Teaspoon Salt
1 Cup Yogurt - beaten
1/2 Teaspoon Turmeric
1 Teaspoon Chilly powder
1 Teaspoon Garlic paste
2 Green chilies
2 Tomatoes - cut in big cubes
Whole spices
4 Cloves
2 Sticks Cinnamon
8 Peppercorns
2 Green Cardamons
1 Black Cardamon
3 Cups Hot Water

For the Raita With a Twist
2 Cups Thick Yogurt - beaten
2 Cucumbers - finely chopped
1/2 Teaspoon Pizza seasonings
1 Tablespoon Coriander leaves - finely chopped

Method

Wash and soaked for 10  minutes.
In the mean time chop all the veggies required.

Heat oil in a pressure pan, fry onion light golden brown , add garlic paste with all the spices, fry well. Add in potatoes, carrot and peas. Fry for 2 minutes on medium high flame. Add yogurt and keep stirring till well incorporated. Then add rice and stir lightly. Add hot water and place  whole green chilies, tomatoes on top ( do not stir). Cover and bring it to a rolling boil.  Then cover the pressure pan with the lid,  cook on high flame for two whistles only.  Let the cooker cool down a little. 

Open the cooker and lightly  fluff the rice with fork and serve hot.
For the Raita With a Twist 

Mix the ingredients for the raita and serve with steaming hot Tahiri. Enjoy.

Labels: Rice, Vegetarian, Raita, Salads, Carrot, Potato, Pressure Cooker, 30 Minutes Meals, Fantastical Food Fight, Main course, Kashmir
You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

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Anday Aur Subzi Pulao - Pressure Cooker Method

This Anday Aur Subzi Pulao / Egg & Vegetable Pulao is quick and easy to make. I have made this in the pressure cooker. Takes great and quick to make, a complete meal or what you could say is a One Dish Meal. Healthy and filling with all the required nutrients.

Ingredients

2 Cups  Rice - washed and soaked for at least 30 minutes
1 Tablespoon Garlic Paste - mixed with 2 tablespoons water
2 Medium Onions - chopped
1 Large Capsicum
1 Cup French Bean
2 Potatoes - cubed
2 Carrots- cubed
1½ Teaspoon Red Chili Powder or according to taste
2 Green Chilies -slit or cut into big pieces
2 Tomatoes - chopped
4 Eggs - washed cleaned
1/2 Teaspoon Salt or to taste
2 Veg Soup Cubes
1/3 Cup Oil
1 Tablespoon Ghee
Whole Spice Mix
2 Green Cardamons
1 Brown Cardamon
4 Cloves
5 Black Peppercorns
1 Bay Leaf
1 Cinnamon Stick

Method

Heat oil and ghee in a pressure pan add garlic paste and saute till it dries then add the onion fry till light golden. Add whole spices with chopped tomatoes, salt, soup cubes, chilies powder and green chilies, fry for a minute. Add all the chopped vegetables, saute for 2 minutes. 

Then add in the soaked and drained rice. Fry the rice for 2 minutes. Add 3 cups water, bringing it to rolling boil. Give it a light stir, place the eggs to top.  Cover with the pressure cooker lid, on high flame take 2 whistles. Switch off the flame, keep it covered till the cooker has cooled down or when ready to serve. Remove the shell of the eggs, cut them.   Serve hot with garnished with eggs.

Labels : Rice, Vegetables, Egg, Healthy, Pressure Cooker, One Dish Meal, One Pan Dinners

Kerala Beef Curry

Beef Curry is quite popular in the Indian state of Kerala, this spicy curry tastes best with Kerala Porotta. This is a very tasty and easy to make.

Ingredients
250 gms Beef – cubed
1 Medium Tomato – chopped
1 Large Onion – sliced
2 Green chillies – slit
3 Cardamoms
3 Cloves
4 Black Peppercorns
1 Bay leaves
1 Stick Cinnamon
1/2 Star anise
1 Teaspoon Ginger - Garlic paste
2 Tablespoons Oil -
1 Teaspoon Chilli powder
1 Teaspoon Coriander powder
¼ Teaspoon Turmeric powder

A sprig Curry leaves 

Coriander leaves – for garnishing 

Method
Roast the bay leaves, cinnamon, cardamom, cloves, black peppercorns, star anise lightly and powder it.

Heat oil in a pan add onion, curry leaves and saute till brown.
Now add the ginger- garlic paste, saute till oil leaves the sides. To this add chilli , coriander and turmeric powder, again saute for 2 minutes, add water a little to cook the masala and then add the tomatoes, green chillies and beef. Fry the beef till the water is all absorbed, and the beef is brown in color.

Transfer this to a cooker and add water till the level of the meat and mix. Pressure-cook it till on high flame for a whistle reduce, keep it on slow flame and cook till done. Now add the garam masala (the ground powder) and salt , check if the meat is cooked properly, if the meat is not cooked add a little water if necessary and cook till it becomes tender. Garnish with coriander leaves. Serve it with rice, porotta or chapattis.

Labels: Beef, Kerala, Main course, Pressure Cooker