The Farm to Fork Capital

SACRAMENTO – the mere name makes me all nostalgic. The tower cafe, the restaurants on Broadway(especially the Andy Nugyens), the state capitols, the tree-clad downtown, Java City, the fresh fruits and vegetable stands, UC Davis Children’s hospital and last but not the least the Sac State. :-) If I can call someplace as my hometown in the USA, then it has to be Sacramento. I spent the two most hectic yet meaningful years of my life in Sacramento. Yes, I am a proud Sac State Alumni, and if you ask me to write about the city of trees – Sacramento, I can keep writing about it. :-)

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Instant Pot Chanya Tonak | Goan Dry Peas Curry | Tondak

We are traveling from east to west today. Yes from Manipur to the beautiful Goa. I am going to share a famous Goan curry prepared with fresh ground coconut masala and white peas. It’s the Tonak, precisely Chanya Tonak meaning dry peas curry. Serve this lip-smacking, quick-to-make tonak with roti or naan or pav or even with biryani. You will be showered with praises for sure. Check out the instant pot and pressure cooker version of this recipe here.

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Instant Pot Soya Thongba | A Manipuri Special Curry

Soya Thongba – A Manipuri special mild curry prepared with soy chunks, potatoes, and green peas. This milk-based gravy requires only minimal spices and goes well with rice, roti, and poori. (My personal favorite is with naan). Check out how to prepare this simple Manipuri dish on instant pot and also in the traditional stove top method. Don’t miss the short video that explains how to make this dish in the instant pot. 

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Instant Pot Dosakaya Pappu | Yellow Cucumber Dal

AndhraStyleDosakayaPappu

After posting quite a few North Indian and North Eastern state recipes, I am back with a South Indian recipe. This dal is one among the comfort and staple food of Andhra/Telangana region. It’s the Dosakaya Pappu / the yellow cucumber dal. It is a flavorful lentil curry prepared with split pigeon peas and yellow cucumber. Here is instant pot and pressure cooker version of the simple yet delicious dosakaya pappu.

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Instant Pot Rajma Gogji | Kashmiri Kidney Beans Turnip Curry

RajmaGogji

Rajma Gogji / Razma Shalgam – a special winter recipe from the land of Kashmir prepared with Kashmiri red kidney beans and turnip. This vibrant and delicious gravy with the flavors of Kashmiri masala, pairs well with rice. Check out how to make this simple no onion no garlic, vegan curry in the Instant Pot and Pressure Cooker.

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Instant Pot Ghugni | Black Chickpeas Stew

BihariGhugni

Today I am going to share a traditional recipe that is quite popular in Bihar, Jharkhand, Orissa, Assam, and Bengal of course with its own variation. The one that I am going to share is the Bihari version. It is the Kala channa Ghugni or the black chickpeas stew. Traditionally it is served with puffed rice as an evening snack but what I learnt was you can serve this with roti, poori, and any other Indian bread too. Check out my simple instant pot version of the Bihari/Jharkhand Ghugni.

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Instant Pot Kothalere Rondha Matidail | Assamese Dal with Jackfruit and Blackgram

kothalererondha matidail

We are halfway through this mega blogging marathon, and today I am going to share Kothalere Rondha Matidail. Tongue twister name huh? Ok, let me translate it. It’s the Assamese special sweet and spicy dal prepared with the unique blend of black gram, jackfruit, and raw papaya. Sounds interesting right? Especially the addition of jackfruit intrigued me a lot. Check out the interesting findings of the Assamese cuisine and also the recipe.

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