Cream of Celery Soup – A chunky and creamy soup with the sneaked-in goodness of celery prepared in the crockpot. Check out the video recipe and how to cook this soup in the pressure cooker and also other variations below.
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Slow Cooker Recipes
Slow Cooker Cranberry Sauce
I am wishing you all a very happy holiday season. With thanks giving around the corner, I would like to share some vegetarian thanks giving recipes. Last year, I posted Eggless Pumpkin pie, Vegetarian Thanksgiving gravy and Mashed potato. Before getting into the savory recipes, I would like to share a sweet err tart recipe first. Here is the slow cooker cranberry sauce prepared with fresh cranberries and sweetened with old fashioned syrup and sugar. Some call this as sauce and some as relish. Irrespective of the name, it will brighten up your dinner table.
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Slow Cooker Vegan Dal Makhani
Yes, you read the title right. Today I am sharing the vegan version of Dal Makhani. The word Makhani means butter and the traditional version calls for both butter and cream. I am presenting the vegan version sans butter and cream, but I can guarantee the rich and creamy taste, thanks to the slow cooking concept and of course my slow cooker. Earlier this Monday, I posted the Vegan Turmeric and Saffron rice that I prepared in my rice cooker. Today I am presenting the gravy that I served along with the rice that I prepared with the slow cooker.
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Slow Cooker Sweet Corn Vegetable Soup
Sweet Corn Vegetable Soup – pretty much all the Indian restaurants have this soup in their menu. This simple yet delicious clear soup is not only kids’ delight, its pretty much everyone’s delight. In a quest to sneak in vegetables, I have tried lot of soup recipes and here is one such simple recipe which is prepared in a crockpot. This recipe can be easily prepared in a stove top also. This simple recipe can be modified in a zillion ways according to your preference.
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Slow Cooker Vegetarian Corn and Potato Chowder
Here is a simple vegetarian Crockpot Corn and Potato Chowder loaded with goodness of corn, dried thyme and oregano. I prepared it as a low calorie stew. I didn’t use any butter or any oil and instead of adding heavy cream or half and half, I went with 2% milk. You can even opt for fat free skim milk and I used all-purpose flour to thicken the chowder.
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Flavored Corn on The Cob | Slow Cooker Recipes
This is a three in one recipe post. As the title suggest, all are slow cooker | crockpot corn recipes. Today I am presenting, 3 slow cooked flavored corn recipes,
- Butter Corn
- Masala Corn
- Sweet Chutney Flavored Corn
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Slow Cooker Ratatouille Recipe
Ratatouille is a traditional French Vegetable Stew prepared mainly with tomatoes which is the key ingredient and along with onions, garlic, eggplant, squash, zucchini, bell peppers and herbs. According to wiki, there is much debate on how to make a traditional ratatouille. Basically it’s sautéing and then baking then I thought why not prepared it in my own easy way with slow cooker? So here is the slow cooker Ratatouille – a perfect summer recipe.
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Eggless Slow Cooker Chocolate Lava Cake
The second recipe that I am trying from the top 100 dishes is the slow cooker chocolate lava cake. I never thought of baking in slow cooker. When I saw this recipe I was super amazed and tried it right away but without eggs though. This time I used the Egg Replacer powder as the egg substitute.
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Slow Cooker Mac And Cheese
Mac and Cheese is everyone’s favorite. No one can say no to baked Mac and cheese with crispy breads crumbs and ooey gooey cheese. I have already posted the traditional baked mac and cheese recipe and you can find it here. Today’s recipe differs from the baked mac and cheese in the ingredients used and the cooking process but tastes the same. Here is the slow cooker version of mac and cheese.
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Slow Cooker Barley Soup with Toor Dal and Veggies | Zero Oil Recipe
One more slow cooker soup recipe but this time it is a diabetic friendly and an oil free soup recipe. This recipe has the goodness of pearl barley and split pigeon peas / toor dal and veggies of your choice. It is easy to prepare. I have provided the pressure cooker method in the notes section.
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Slow Cooker Drumstick Leaves / Moringa Soup
We all know the goodness of drumstick leaves which is called as Murungai Keerai in Tamil. I have already mentioned about the health benefits of these leaves in the Murungai Keeri Curry post. We used the leaves, flowers and of course the veggie drumstick for cooking. I don’t find flowers here in US (toooo much expectation huh) but leaves and drumsticks are readily available.
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Slow Cooker Panch Mel Dal
After a long time, I am posting a slow cooker recipe. This dal recipe is from the Royal State of Rajasthan :-) This is also called as Panch Ratna Dal. We all know panch means five and this recipe has the goodness of 5 different kinds of dal and obviously loaded with protein. The five dals that I used are moth dal, black urad dal, channa dal, green moong dal and toor dal. Either you can take equal measures of these dals or you can adjust the mix based of your preference.
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Slow Cooker Rajma Chawal with Brinji Masala Rice
If you notice in my blog, you can find only a handful of North Indian recipes. I don’t know why I kept it that way. In fact when I blogging via blogger I had quite a few dishes in my draft. Yes only in drafts ;-) I learnt all the North Indian recipes after coming to US only. I was little reluctant to post thinking if the dishes were all authentic as I modified a lot according to our taste. I didn’t get a chance to get back those at all. I think I need to start posting them one by one. So coming back to today’s recipe Rajma and Chawal (rice), it’s one of the classic North Indian Combo. Red kidney beans are loaded with proteins and also dietary fiber which makes is very healthy.
So I prepared this rajma gravy using my slow cooker. I am slowly progressing in trying out new dishes with my slow cooker. I am not exaggerating; it makes my life so simple. This is what I did for this recipe. Soaked 1 cup of rajma overnight and morning I added this soaked beans, onions, tomatoes and all the dry masalas including salt in my crock pot and added water. Then set it up at high mode for 7 hours. When I came back in the evening rajma was all done. All I need to do was to prepare rice.
Instead of plain rice I prepared brinji rice with bay leaves, crushed cardamom, cloves and cinnamon with a hint of mint leaves. I didn’t add any onions but you can always add onions and increase the quantity of mint leaves. That’s a yummy meal is all set and ready. Couple of my friends was asking if the slow cookers are available in India. I can see this kenwood brand available in Amazon India.
Safety Warning: As Rajma releases toxins when slow cooked please make sure you soak them properly and it is recommended to boil for 10 minutes
Slow Cooker Rajma Chawal
Prep Time
8 hrs
Cook Time
7 hrs
A punjabi delicacy in a slow cooker method
Course:
rice accompaniment, roti accompaniments
Cuisine:
Punjabi
Keyword:
Slow Cooker Rajma Chawal
Servings: 6
Ingredients
- Rajma / Red Kidney Beans - 1 cup
- Onion - 1
- Tomatoes - 3
- Cilantro - 2tbsps finely chopped
- Water - 5 cups
- Turmeric powder - 1/2 tsp
- Dhaniya Powder / Coriander Powder - 2 tbsps
- Red Chilly Powder - 1 tsp
- Kitchen King Masala - 1 tsp
- Cumin Seeds - 2 tsps
- Hing - 1 tsp
- Oil - 2 tsps
- Salt - 2 tsps
Instructions
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Soak the rajma beans for unto 8 hours or overnight.
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Chop the onions and tomatoes finely.
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Now add this soaked rajma, onions, tomatoes, cilantro and all the masalas in the crock pot.
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Add 5 cups of water and set the slow cooker in high mode and let it cook for 7 hours.
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After its done, mix and mash the dhal nicely.
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Now heat the kadai and add oil.
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Once the oil is hot add the cumin seeds and hing.
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As they start to crackle add them to the cooked rajma.
Recipe Notes
If you feel the rajma is too thin in consistency boil it for couple of minutes.
Brinji Masala Rice
Prep Time
10 mins
Cook Time
20 mins
Total Time
40 mins
A simple fragrant rice with a hint of mint leaves and other condiments.
Course:
Main Course
Cuisine:
Indian
Keyword:
Brinji Masala Rice
Servings: 4
Ingredients
- Basmati Rice - 1 cup
- Mint leaves - 2 tbsps Finely Chopped
- Bay leaves - 3
- Cardamom - 3
- Cloves - 3
- Cinnamon - 1 inch stick
- Salt - 1/2 tsp
- Fennel Seeds - 1/2 tsp
- Water - 1.5 cups
Instructions
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Soak the basmati rice for 10 minutes.
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Crush the cardamom, cinnamon and cloves.
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Wash the rice and pressure cook it by adding 1.5 cups of water.
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Heat the kadai and add oil.
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Once the oil is hot add the bay leaves and fennel seeds.
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As they start to splutter add the crushed masala.
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Now add the mint leaves and salt.
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Let it cook for couple of minutes and turn off the heat.
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Now add the cooked rice and mix well.
Recipe Notes
You cook the rice in your desired way. We don’t need to pressure cook it always.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
Loading InLinkz ...Slow Cooker Red Radish Sambhar
After trying out the dhal with slow cooker, I thought why not try our Tamil Nadu delicacies? So the next recipe is the day -today sambhar or as we say kuzhambu.Kuzhambu or sambhar is one among best rice accompaniment. I usually make any one type of kuzhambu most of the days . Be it vathal kuzhambu or mandi or this kind of sambhar without coconut they go well with rice. The traditional araichuvitta sambhar is reserved for weekend. :-) During weekdays I usually try pressure cooker sambhar. I thought why not try the same with slow cooker. In my pressure cooker sambhar recipe I used masoor dhal as it cooks comparatively faster and also its light. But for this slow cooker sambhar I went with toor dhal itself. For sambhar I use only one veggie, either with or without onion so you get the taste of that veggie completely in the sambhar.
Here is the red radish sambhar.
Ingredients:
- Toor dhal – 1 cup
- Half of medium onion chopped
- Red Radish – 1 bunch chopped in to halves.
- Tamarind paste – 1 tsp or 1 cup of juice extracted from small gooseberry sized tamarind
- Cilantro chopped – 1 tbsp
- Curry leaves – 1 strand
- Jaggery – 1 tsp
- Sambhar powder – 1 tbsp (heaped)
- Turmeric powder – 1/2 tsp
- Salt – 1.5 tsp (as per taste)
- Water – 3 cups + 3 tbsps (if required)
- Rice flour – 2 tsps (optional)
For tempering,
- Oil – 1 tbsp
- Hing – 1 tsp
- Mustard seeds – 1 tsp
- Methi seeds – 2 tsps
Steps:
- Wash the toor dhal and chop the veggies.
- Now add the radish, onion, washed toor dhal, sambhar powder, turmeric powder, tamarind paste,salt, jaggery, cilantro, curry leaves along with 3 cups of water.
- Set it in low mode for 7 hours. (5 hrs should be enough if in high mode). I tried in low mode.
- Remove the pot from the cooker and mix well.
- Heat the kadai or pan and add oil.
- Once the oil is hot, add mustard seeds, hing and methi seeds.
- As they start to splutter add the cooked sambhar mix.
- (Reheating the cooked sambhar mix is for thickening it.)
- If you feel it’s too thick, add water to required consistency and let it boil for a 5 minutes. If it’s too thin, add 2 tsps of rice flour in 3tbsps cup of water and add it and let it boil so that sambhar becomes thick.
That’s it. Yummy sambhar is ready. On a busy weekday set this up in the morning or in the previous night. Once its cooked all you need is 5 minutes for the tadka and mixing it up. Loving this slow cooker.
More South Indian recipes to come.. :-)
Slow Cooker Masoor Dhal Tadka
I wanted to start this slow cooker series in June itself. But lots of things were going on and I thought I will post these leisurely after my India trip. So finally here I am with my Slow Cooker Recipes.
My paati/grandma used to have kumutti or kari aduppu and she used to cook dishes in them. No one has time to cook in these stoves now-a-days. Like pressure cookers, slow cookers are also a great invent which replaces kumutti or kari adupu. They allow food to cook over a long period of time and help to preserve the nutrients and also the flavors. The major advantages of slow cookers in my opinion are,
- It eliminates the time standing before the stove as we don’t need to keep an eye on the dish. Especially when you have toddlers around, this is a life saver. Throw everything in and set it on and that’s it. Finally to the tadka or seasoning.
- As I mentioned before I preserves nutrients at the same time maintaining the flavor. All you need to learn with slow cooker is how long to cook and the time settings. Once you get the hang of it you can rock. :-)
- I prep and set the dish in the slow cooker before going to work and when I am back home the food is also ready. All I need to do is add the tadka and either prepare rice or roti.
According to Indian slow cooker recipes by Echo bay books, Dum Pukht is a cooking technique two centuries old which could be the predecessor of all crock-pots in the world.
The crockpot that I have is:
And here is the amazon link.
Now coming to today’s recipe, it’s the simple dhal tadka. Its one among the comfort food. I love to use different varieties of dhal. Be it masoor or toor or moong. This time I thought I will use brown masoor dhal. It’s a light but flavorful dhal. Also I am using the Goda masala which is the popular masala used for dhal in Maharashtra. I got this powder from my friend and we love it. I use it for all my dhals. You can get the store-bought powder too.
Here is the slow cooker dhal recipe.
Ingredients:
- Brown Masoor dhal – 1 cup
- Medium sized onion – 1
- Tomato – 2
- Green chilly – 1
- Salt – 1.5 tsp
- Turmeric – 1/2 tsp
- Goda Masala – 1 tsp
- Hing – 1 tsp
- Water – 3 to 4 cups (I use a lot of water as I store the cooked water for my soup)
- Cilantro – 2 tbsps
For Seasoning:
- Oil or Ghee – 2 tsps
- Mustard seeds – 1 tsp
- Jeera – 1 tsp
Steps:
- Chop the onions and tomatoes and slit the green chilly into two.
- Wash the dhal.
- Now add the dhal, onion, tomato, green chilly, salt, hing, turmeric and the goda masala in the crock pot.
- Add the water and close the lid and set it at high mode for 6 hours. (As I mentioned before, I set this up before going to work. It doesn’t need to checked or mixed in between)
- After 6 hours, I remove the excess water for my stock and mash the dhal.
- Now in a separate pan or kadai, heat the ghee or oil. Once its hot add the mustard seeds and jeera.
- As they start to splutter add them to the dhal.
Garnish with chopped cilantro. That’s it. Yummy dhal is ready.
Disclaimer: As like with any other kitchen gadgets slow cooker also has some cautious warnings. Please read those carefully before using the same.
