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.
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.
Kwati – A nutritious and a flavorful mixed bean stew perfect during any season. Yes, that’s what I am going to share today, a Sikkim /Nepam fame recipe. You can make this seven bean soup/stew well ahead for your work week or party/potluck. Here is quick instant pot version of the same with video instructions.
Porridge or kanchi or Kanji is one of quintessential family breakfast. Be it salt ones like kambu koozh or a sweet one like ragi or oats porridge; we love it all. Today I am going to share a diabetic friendly healthy mix or sathu maavu kanchi powder prepared with just five ingredients. With the goodness of barley, green moong dal, whole wheat, boiled rice and roasted gram dal, this kanchi maavu is sure a healthy and fiber rich breakfast option.
It’s been awhile since I posted any Instant Pot recipes and traditional Indian recipes. So I today I decided to post the classic rasam recipe that I prepared in Instant Pot. Of yeah, instead of toor dal, I went with masoor dal. Here comes my Instant Pot Mint rasam with masoor dal. (I have included the pressure cooker method also in the recipe)
Doughnuts / Donuts are one of the simple breakfasts that you can find in all the breakfast joints. There are countless donut varieties with yummylicious toppings. But instead of fried donuts how to baked donuts without any yeast and eggs? Sounds great huh? I can assure you that it tastes great too. Today I am sharing two types of baked donuts – One with butter cinnamon sugar topping and the other one with maple syrup topping.
Before getting into the Thali spread, here is yet another Gujarati delicacy prepared with my favorite beans – Black eyed peas or cow peas or Lobia (Hindi). I love this legume so much so that, I always prepare pitlai with this instead of chickpeas and that’s what I posted on my blog too. When I saw that Lobia curry is quite common in Gujarati thali spread, I didn’t even think twice and made up my mind to prepare it. I did prepare, and here I am sharing the same with you all.
Here comes my next instant pot recipe – Mixed vegetable sambar. After the kheer, I slowly started to experiment different recipe in my instant pot, especially the day to day recipes like sambar, kootu, poriyal, and rasam. Guess what, all my experiments were successful. I just love this kitchen gadget. It’s worth the money. Continue reading “Instant Pot Mixed Vegetable Sambar | Video Recipe” »
Thanksgiving marks the beginning of holiday season and holiday season of course means parties and get-togethers. Last year we hosted a small holiday party at our home for our friends and their families. Be it a family get-together or an office party, hosting is a pretty involved task. Rearranging furniture, cleaning and decorating the house and the list goes on and oh yeah there is food too. Today I am going to share my ideas on how to create a perfect cheese board for the holiday party. Hmmm…. why cheese board? (Spoiler Alert: Don’t miss the amazing contest to win a trip to Napa Valley, California! Details below.)
Dosai is one of the staple dish in Tamil Nadu. I can have dosa for breakfast, lunch and tiffin. There are different varieties of dosai.
Ingredients: Basically the ratio of rice to urad dhal is 4:1
Boiled Rice : 4 cups
Urad dhal : 1 cup.
Methi seeds: 1 tsp (Optional)
Salt as required
- Soak rice, urad dhal (separately) and methi seeds for 5 hours minimum and wet grind them either in mixer or regular grinder. (Dont add too much of water)
- First grind urad dhal and then grind rice and methi seeds together.
- Then mix both well and add salt and allow it to ferment for 8 hrs.
This is the base batter for both idly and dosa.
For dosa, if the batter is thick add little water.
And here is the video for making dosa.
The tawa plays a major role. I usually dont use the dosa tawa for making roti or parata. I keep separate tawas’s for dosai and roti.