Homemade Pumpkin Puree - Pressure Cooker#MultiCookerMonday

In India, pumpkin is easily available through the year. I can make pumpkin puree any time, but making it in bulk and storing it saves time, energy, also I can make any recipe that calls for it in a jiffy.
I have already shared two other methods of making pumpkin puree.

How to Roast the Pumpkin in the Oven you can check the method here Roasted Red Pumpkin - Oven. For Air Fryer Roasted Red Pumpkin.

Making your own pumpkin puree not only means that your recipe will be free of any artificial coloring or preservatives, but will also ensure that you can use this seasonal item whenever you want.

Pumpkin puree is an extremely versatile ingredient that can be used in either sweet or savory applications. You can make anything from curry to quick bread, pie to pancakes.

This easy recipe uses pure pumpkin and doesn’t have any added sugar, which means that it will work well in either sweet or savory recipes.

Homemade pumpkin puree is always better than the store bought version, as it does not have any preservatives, additives or artificial coloring ingredients. Moreover, you can opt for any type of pumpkin or winter squash that you prefer and have available. The sweetness and color will vary with the type of pumpkin you use.

Ingredients
800 Grams Red Pumpkin
50 Ml Water as required

Method
Remove the pith and seeds from the pumpkin.
Wash, peel and chop them in small cubes.

In a pressure pan, add the pumpkin and water. Place it on medium high flame for 2 whistles, reduce the flame low and let it cook for 3 minutes.  Switch off the flame.

Let the cooker cool completely. Add the cooled pumpkin cubes in a blender or immersion blender. I used a blender jar since it gives a smoother texture pumpkin puree. 

Blend till smooth without adding any water. 

Store it in a airtight container in the refrigerator for a week or freeze it in a zip lock bag for about 2 to 3 months.

My Notes
Storage: Will keep in the refrigerator for up to a week or in the freezer for up to three months.
Freezing: Freeze in silicone ice cube or muffin tins for easy access to smaller portions.
Labels: Red Pumpkin, Puree, Pressure Cooker, Multi Cooker Monday, Vegan, Gluten free, Sugar Free, No Oil Or Butter, American, Condiment

Multicooker Monday November 2021

• • Air Fryer Zucchini Spears (Toaster Oven) from Sid’s Sea Palm Cooking
  • Chicken Chili Verde (Instant Pot) from Food Lust People Love
  • Homemade Chicken Broth (Instant Pot) from Karen’s Kitchen Stories
  • Homemade Pumpkin Puree - Pressure Cooker from Sneha’s Recipe
  • Instant Pot Aloo Gobi Matar from Magical Ingredients
  • Pumpkin Pasta Bake (Instant Pot) from A Day in the Life on the Farm 

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

Steamed Caramel Fresh Cream Bread Pudding- Pressure Cooker#MulticookerMonday

This is quick bread, have leftover bread slices, the sides bread slice works good for this recipe. Place the pan in the pressure cooker and forget about it for the next 45 minutes. Isn't it that easy? You have a delicious caramel pudding ready for your evening tea. 

My hubby love pudding, keep's reminding me that you have not made any pudding for a long time. Just wants something sweet to eat.

7" Round Pan 
Ingredients 
For The Pudding 

5 Slice Bread - cut into tiny pieces
500 Ml Milk
½ Cup Sugar
½ Cup Fresh Cream/Single Cream
2 Eggs - lightly beaten
1 Teaspoon Vanilla Essence
1 Tablespoon Clarified Butter 
For the Caramel
¼ Cup Sugar  
1 Tablespoon Water

Method

In a large pot/bowl add all the ingredients for pudding and mix well, do not whisk. Leave it aside for an hour or more till the bread pieces soften.

In the meantime in a pan melt the sugar and water till it caramelizes into a slightly dark color. Do not burn the sugar or else the caramel will taste bitter.
Pour this into the pan and let it set/cool completely. I kept it in the refrigerator.

After an hour, pour the prepared pudding mixture into the cooled caramel tin.

Cover it with a aluminum foil. In a broad pressure cooker add enough water keep a ring in it. Then place the pudding pan the water level should be an inch of the pudding pan. Cover the pressure cooker take one whistle on high flame and then reduce the flame to low and keep it for 45 minutes. After 45 minutes switch off the flame. Let the cooker cool completely.

When the pudding is at room temperature, then place it in the refrigerator for 2 hours or overnight to cool completely.

Un mould it into a deep serving plate.

Slice & Enjoy!!

Labels: Pressure Cooker, Multi Cooker Monday, Steamed, Pudding, Caramel, Bread Slices, Dessert

• Air Fryer Croutons by Karen's Kitchen Stories
• Shumai (Instant Pot) by A Day in the Life on the Farm
• Slow Cooker Apple Butter by Magical Ingredients
• Steamed Caramel Fresh Cream Bread Pudding-Pressure Cooker by Sneha's Recipe 

Sweet Date & Tamarind Chutney/Khajur Imli Ki Chutney

Date & Tamarind Chutney/Khajur Imli Ki Chutney is a sweet and sour tangy chutney. This sweet chutney is an essential component in dhoklas, chaats like pani puri, bhel puri, samosa etc. I make this in the pressure cooker since it reduces the cooking time and also helps you make it in one pot.

Ingredients
20 Dates – pitted
50 Grams Tamarind
2 Teaspoons Cumin seeds
1½ Teaspoon Saunf/Fennel seeds
½ Cup Grated Jaggery
1 Teaspoon Sugar
1 Teaspoon Red Chilly powder
½ Teaspoon Dry Ginger powder
½ Teaspoon Sendhav Namak/Black/Rock salt
¼ Teaspoon Sea Salt
1 Cup Water

Method 

Dry roast cumin seeds and fennel seeds. Cool slightly and grind to a powder. Wash, de seed dates and chop roughly.
Clean the tamarind to remove any seeds.
In a pressure pan add the dates, tamarind, sugar and jaggery together, with a cup of water and pressure cook on high for one whistle then reduce the flame and cook it on low flame for 5 minutes. Switch off the flame and allow the pressure to release naturally.
Once the pressure has cooled open the pressure cooker and with the help of a hand blender blend the tamarind and dates to make a coarse mixture. Strain this paste. Pour this into a pan and add all the spices, chili powder, cumin, fennel powder, black salt, salt and ginger powder into the pressure pan and bring it to a boil, then lower the flame and simmer the chutney till it reached the right thick consistency or for about 6 - 8 minutes.

Cool and serve with Samosa or Bread Pakora or add it to Dahi Batata Puri Chaat, Pani Puri, Bhel Puri etc., Enjoy!!
My Notes

This chutney can be stored in refrigerator for days or make it in bulk and freeze it for up to 6 months. The best part of freezing this chutney that it remains soft (not frozen) and can be eaten any time, just microwave for 15 - 20 seconds and your chutney is ready to use.

Labels: Chaat, Dates, Tamarind, Chutney, Dipping Sauce, Homemade, Preservatives free, Pressure Cooker

Homemade Dulce De Leche - Pressure Cooker#MultiCookerMonday

There are different ways ways to make Dulce de Leche which is a delicious caramel. Here is a easy and quick method to make this caramel, which is hassle free and requires no attention.

Ingredients
1 Can (14oz) Condensed Milk
Water

Method

In a pressure cooker place the can and cover the cooker with water till the can is submerged and the water is two inches above the can.

Place the cooker on high flame and take 2 whistles then reduce the flame on medium low and let is cook for just 15 minutes. After 15 minutes switch off the flame and let the cooker cool completely. When it cools, remove the can and let this can cool completely, then refrigerate it for at least 3 hours. 

After 3 hours open the can and ta da a quick and easy Dulce De Leche is ready to use.

Labels: Condensed Milk, Pressure Cooker, Dulce De Leche, Homemade, Multi Cooker Monday   

Multicooker Monday

Recipes using small kitchen appliances

• Slow Cooker Italian Sausage Tomato Sauce by A Day in the Life on the Farm
• Instant Pot Ranch Style Beans by Palatable Pastime
• Instant Pot Lemon Curd by Making Miracles
• Homemade Dulce de Leche (Pressure Cooker) by Sneha's Recipe
• Creamy Marinara Pasta in Instant Pot by Magical Ingredients
• Spicy Parmesan Pork Chops by Cookaholic Wife
• Vietnamese-Style Meatballs with Rice Noodles (Instant Pot) by Karen's Kitchen Stories

Goan Chorizo Pulao#Improv

When you think of Goa , the first thing that comes to your mind is sausages and cashewnuts. You find so many ladies selling these in Mapusa market. My sister in law buys these from a particular lady only in the Mapusa market, who she has known for many years. 

These rosary (tiny) sausages are purchased from her. They cook so well and are also delicious. Try and make this and I am sure you will love it.

Single Serving
Ingredients
1 Cup(150 Ml) Basmati Rice or Rice of your choice
1½ Cups of Water
1 Medium Onion - sliced
1 Small Stick Cinnamon stick
3 Whole Cloves
3 Whole Black Peppercorns
1 Green Cardamom
1 Bay Leaf
1 Small Chicken Stock Cube
Salt to taste
10 -12 Rosary Sausages
1 Tablespoon Oil

Method

In ½ cup water, cook the sausages till done. Remove the casings and seperate the stock from the sausage. The stock we will use to cook the rice.

Wash and rinse the rice. Keep aside

Heat oil in a pressure pan add the bay leaf, cinnamon, cloves, peppercorns ,cardamom and onions, sauté till onion is translucent. Next add the water, sausage stock, chicken cube and bring it to a boil. Now add the washed rice and cooked sausages, stir it lightly and bring this to a rolling boil. Cover the pressure pan with a lid and cook on high flame for 2 whistles. Let the cooker come to room temperature and pressure is released. Open it and serve hot.

Enjoy this Spicy Goan Chorizo Pulao 

My Notes

I have used only one tablespoon oil to make this pulao because when you cook the sausage the fat that's releases in the stock releases fat/oil and give the taste required for the pulao.

If you want to add tomatoes, then add it after the onions are translucent. Cook them till they are mushy. I have not added it since the sausages already have enough vinegar in them. I do like too much acid in the pulao.

Labels: Pork, Sausages, Spicy, Goa, Rice, Single Serving, Improv Cooking Challenge, Main course,  Pressure Cooker

Imrpove Cooking Challenge - May 2021
Theme Sausage & Rice

   

• Goan Chorizo Pulao by Sneha’s Recipe
• Creole Style Jambalaya by Cookaholic Wife
• Sausage Dirty Rice by Making Miracles
• Smoked Sausage with Dirty Rice by A Day in the Life on the Farm
• Vegan Jackfruit Seed Pulao by Magical Ingredients

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

Nepali Style Vegetable Pulao-Pressure Cooker#MultiCookerMonday

This Nepali Style Vegetable Pulao is so easy and quick to make, it taste also delicious. I served this Chicken Legs With Strawberry Balsamic Glaze, Spicy Potato Wedges which made a complete meal.

Serves 3 - 4
Ingredients
2 Cups Basmati Rice
½ Teaspoon Cumin seeds
½ teaspoon Turmeric powder
1 Bay leaf
4 Cloves
2 Black Cardamoms/Badi Elaichi
½" Stick Cinnamon
½ Tablespoon Ginger Garlic paste
4 Green chilies - finely chopped
1 Onion - chopped
1 Tomato - chopped
½ Cup Green Peas
1 Carrot - chopped
Salt to taste
2 - 3 Tablespoon Oil
1 Tablespoon Lemon juice
4 Cups Water

Method 

Wash and soak the basmati rice for 15 minutes.Heat oil in a pressure cooker. Add cumin seeds and let them splutter. Next, add bay leaf, cloves, cinnamon, black cardamom, when they release an aroma add the turmeric powder, ginger garlic paste & minced green chillies and cook for another minute. Then add the onion, sauté till the onion is translucent, add the tomatoes, carrot and peas, sauté for a minute. Drain water from soaked rice and add the rice into the pan. 

Mix everything properly. Add water and salt, bring this to a rolling boil stirring lightly, let it boil on high flame till water comes to the level of the rice, add lemon juice and lightly mix it. Cover with the lid and on high flame take 2 whistles. Let the cooker cool completely. Open the cooker and fluff the rice with a fork lightly. 

Serve, Enjoy!!

Served this with Chicken Legs With Strawberry Balsamic Glaze, Spicy Potato Wedges.

Labels: Vegetable, Rice, Vegan, Gluten free, Pressure Cooker, Green Peas ,Multi Cooker Monday, Main course, Nepal, Asian Cuisine

Multicooker Monday January 2021:
Recipes using Small Kitchen Appliances

• Air Fryer Salmon from Making Miracles
• Air Fryer Taquitos from A Day in the Life on the Farm
• Beef and Mushroom Bourguignon - Instant Pot from Food Lust People Love
• Game Day Crockpot Frozen Chicken Breasts from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Nepali Style Vegetable Pulao-Pressure Cooker from Sneha's Recipe
• Port Braised Short Ribs (Instant Pot) from Karen's Kitchen Stories
• Pumpkin Pie Spiced Vegan Pumpkin and Green Gram Curry from Magical Ingredients
• Southern Style Green Beans (Instant Pot) from Palatable Pastime

Kerala Beef Olarthiyathu - Pressure Cooker

Kerala Beef Olarthiyathu or Ularthiyathu is also known as Kerala beef fry. I have used fresh sliced coconut pieces for the tadka which gives this beef fry a fantastic taste and bite when you are enjoying this. Please use coconut oil to make then only you will get the original taste and flavor. 

You can enjoy this dish with variety of other dishes, it goes well as a side dish.

Ingredients
For The Marination
750 Grams Beef - cut into chunks
1½ Tablespoons Level Red Chilly powder
2½ Tablespoons Coriander powder
1 Teaspoon Level Black Pepper powder
½ Teaspoon Turmeric powder
1½ Teaspoon Kerala Style Homemade Garam Masala
1 Teaspoon Meat Masala
2" Piece Ginger
10 Big Cloves Garlic
1½ Tablespoons Vinegar
1½ Teaspoons Sea Salt
For The Tadka
1 Teaspoon Mustard seeds
1 Teaspoon Fennel seeds
8 Baby Onions - sliced
1/3 Cup Sliced Coconut Pieces
5 Sprigs Curry leaves
4 Tablespoons Coconut Oil
2 Green Chillies- slit

Method

Marinate cleaned beef with all the ingredients listed under for marination. Keep it aside for an hour at least in the refrigerator. I kept it overnight in the refrigerator.

Place this marinated beef in a pressure cooker, with 1½ cups of water. Take one whistle on high then reduce the flame to low and cook till done (mine took  25 minutest to cook - this depends on the quality of the meat). Once the pressure cools then only open the cooker. 

Check for doneness or cook it again till done. If there is any excess gravy or water dry it since this is a side dish, the gravy should be saucy thick ( it should coat the meat) and not thin.

For The Tadka

Now heat a pan with coconut oil and add mustard seeds, let it splutter, then add fennel seeds, curry leaves, and onion. Sauté the onions till it turn just light golden.

Now add coconut pieces and saute for 2 minutes.  

Pour this into cooked beef and mix it well. Cover it and let it cook on low flame for 2 minutes, so that the flavors marry each other. Switch off the flame it's ready.

Enjoy this yummy beef fry.

It really delicious, enjoyed this with appam a classic combination.  Can have this with dosa, crusty bread too.

My Notes 
Add generous amount of curry leaves and coconut oil.

Labels : Beef, Roast, Kerala, Coconut, Pressure Cooker, Multi Cooker Monday, Side Dish 

Multicooker Monday October 2020:

Recipes using Small Kitchen Appliances

• • Air Fryer Pork and Vegetable Egg Rolls from Karen's Kitchen Stories
  • Air Fryer Roasted Broccoli from A Day in the Life on the Farm
  • Instant Pot Swedish Meatballs from Making Miracles
  • Kerala Beef Olarthiyathu- Pressure Cooker from Sneha’s Recipe
  • Slow Cooker Shiitake Congee from Food Lust People Love
  • Slow Cooker Spaghetti Sauce from Palatable Pastime
  • Southern Pimento Cheese Crockpot Potato Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Toaster Oven Turkey Schmaltz Cornbread from Sid's Sea Palm Cooking