Beginners recipe

Apple gourd/Tinda curry in Pressure cooker

This is a very quick, less ingredients and easy recipe which is cooked in pressure cooker. This recipe can be made in instant pot also.

Introduction to Tinda/Apple gourd

Tinda is small to medium in size, averaging 5-8 centimeters in diameter, and is globular, squat, and slightly lopsided in shape, similar to a cross between a green apple and a pumpkin. The skin can be green, yellow, to brown and has shallow dimpling, lumps, and very small, soft, semi-prickly hairs that cover the surface. When immature, the skin will be thin and edible, but when overly mature, the skin will turn thick and tough to eat. The white flesh is tender, moist, and spongy and contains many small, edible, cream-colored to pale yellow seeds. When fresh, Tinda is soft with a mild flavor similar to a cucumber. 

Selecting Tinda

  1. Try pressing your nail into Apple gourd. Nail would enter easily when it’s tender. You should buy such apple gourds.While preparing, cut apple gourd/tinda in half. Small and soft seeds indicate a tender tinda.
  2. Thick and hard seeds means  tinda is over ripe. Hard seeds can be removed and can be roasted and consumed as a crunchy snack (We will not use hard seeds in preparing the curry). You may also want to chop it into smaller pieces to get cooked well.
Sr No.IngredientsQuantity
1.Apple gourd/ Tinda 1.5 Cups
2. Oil1 Tablespoon
3.Mustard Seeds1 Teaspoon
4.Cumin seeds1 Teaspoon
5.Asafoetida (Hing)1/4 Teaspoon
6.Soaked Chana Dal1/4 Cup
7.Green Chilli2-3
8.Curry Leaves3-4
9.Garlic Crushed2-3 Pods
10.Tomato Medium size chopped
11.Coriander Powder1 Tablespoon
12.Turmeric Powder1/2 Teaspoon
13.Red Chilli Powder1 Teaspoon
14.Garam Masala1 Teaspoon
15.Salt To Taste
16.Sugar1/4 Teaspoon
17.Water1/4 Cup
18.Fresh Coriander Leaves2 Tablespoon Chopped

Process

  1. Heat pan/kadhai on stove and put little oil in it. Let it get hot.
  2. Add mustard seeds, cumin seeds, asafoetida(hing), garlic, green chilli, soaked chana dal and tomato in oil and mix it. Sauté it for minute or two.
  3. Add all the spices like coriander powder, red chilli powder, turmeric powder, garam masala and mix it for 1 minute.
  4. Finally add apple gourd/tinda, salt, sugar and water. Deglaze the base of the pot.
  5. Lock Pot lid and and let it whistle for 1and then switch OFF the gas.
  6. Open the pot with care. Contents are steaming hot.
  7. If you think the gravy is watery then you can heat for 1-2 minutes.

If you are cooking this recipe in instant pot

  1. Follow all the process till closing the lid on SAUTE mode of IP.
  2. Close the lid , set the whistle/knob on sealing mode.
  3. Pressure cook for 1 minute, and then Natural Pressure Release (NPR).

Video Recipe

No Fail Sabudana khichadi with very less oil

Sabudana, also known as tapioca or sago, is primary ingredient in food consumed on days of fasting in India.

Soaking Sabudana

  1. Sieve sabudana to remove all the powder starch.
  2. Take 2 cups of sabudana in a bowl and wash it 3-4 times. Sabudana is ready when water remain clear after washing. Finally, remove all the water. I usually pour from bowl into strainer and let out water. Put sabudana back in the bowl.
  3. Add 2 cups of water to the bowl. Let it soak for at least 4 hours. Results are better if soaked overnight.
  4. Sabudana is ready when pearls are big and soft to touch. You can mash it into a paste. Let it soak for a while if you feel grains while mashing. Also, there should be no water sitting at the bottom of bowl.

Tip: Use lukewarm water to soak sabudana when in hurry. Sabudana will be ready in 2-3 hours.

Sr No.IngredientsQuantity
1.Sabudana / Tapioca pearls 2 Cups
2. Roasted peanut powder1 Cup
3.Salt to taste(Used sendha namak)
4.Sugar1 tsp
5.Black pepper1/2 tsp
6.Potato ( Chopped)1 medium size
7.Cumin Seeds1 tsp
8.Oil1 Tbsp
9.Grated Ginger1/2 tsp
10.Green chilli Paste/Chopped1 tsp OR Adjust to taste

Process

  1. Start Instant pot on sauté mode with high temperature.
  2. Put 2 cups water in pot and let it get hot. This will fasten steaming later in recipe.
  3. Heat pan/kadhai on stove and put little oil in it. Let it get hot.
  4. Add cumin seeds, green chilli, potato, ginger in oil and mix it. Sauté it for minute or two.
  5. Meanwhile add black pepper powder, salt, sugar and peanut powder in sabudana and mix it.
  6. Add contents of pan to sabudana pot. Mix it well.
  7. Switch off Instant Pot.
  8. Place sabudana mixture pot on trivet. Cover pot with a lid.
  9. Lock InstantPot lid and set the knob/whistle on SEALING mode.
  10. Press STEAM button and set timer for 15 minutes.
  11. Wait for NPR (6-7 minutes after the timer is done).
  12. Open the instant pot with care. Contents are steaming hot.
  13. Sabudana khichadi is ready with very less oil and no fail recipe.
  14. Mix it lightly once again and serve with topping of shredded coconut and coriander/cilantro.

Additional Notes

  1. Sabudana can be soaked ahead as a part of meal planning. Soaked sabudana can be kept fridge in airtight container for about a week.
  2. Add some chopped coriander or mint for additional flavour.
  3. You can also prepare this recipe in normal pressure cooker. Cook this sabudana khichadi for 2-3 whistles on medium flame.
  4. This khichadi can be served with Curd, cucumber raita, ginger and green chilly pickle, peanut kadhi(amti), potato curry.

How to make peanut powder

Video Recipe of No Fail Sabudana Khichadi

Stuffed Ladyfingers / Okra / Bhindi – Bharali Bhendi भरली भेंडी

Stuffed Bhindi is prepared with very few ingredients. It is Jain recipe (no onion, no garlic recipe). This recipe can be served as main curry, side dish or also as a starter.

Sr No.IngredientsQuantity
1.Ladyfinger ( Bhindi)10-12
2. Roasted peanut powder3-4 Tbsp
3.Amchur powder or tamarind paste1 tsp
4.Oil2 tbsp
5.Salt1 tsp
6.Turmeric Powder1/4 tsp
7.Coriander powder1 tbsp
8.Red chilli powder1 tsp (Adjust to taste)
9. Asafoetida (Hing)1/4 tsp

Preparation

  1. Wash and pat dry the ladyfingers (there should not be any moisture in it).
  2. Cut both ends. Slit on side from big end to tiny end. Keep intact small part towards tiny end.

Process

  1. Mix peanut powder, salt, coriander powder, red chilli powder, asafoetida(hing), turmeric powder, amchur powder in a bowl. Add 1 tsp oil for binding. If you like tangy flavour of tamarind, use tamarind paste instead of amchur powder and oil.
  2. Now stuff this mixture in slits of ladyfingers.
  3. Heat 2 tbsp oil in heavy bottom pan. Cast iron pan enhances taste and flavours. Use medium-high setting.
  4. Put all stuffed ladyfingers in the pan one by one.
  5. Let these cook a bit. Turn ladyfingers lightly to fry other side. Be gentle otherwise stuffing spills out and it gets burnt quickly.
  6. After 5-6 minutes stuffed Bhindi will be ready.

Tips

  1. Peanut chutney can be used instead of all the masalas, and simply add amchur powder and coriander powder.
  2. Any nut powder can be used instead of peanut powder.
  3. These stuffed bhindi’s can be baked in oven also if making more in quantity. Simply bake for 8-10 minutes in the preheated oven.
  4. Try to use a heavy bottom pan so that Bhindi will get cooked properly without burning.
  5. Bhindi must be dry, else it will be sticky.
  6. If prepared on low heat, it takes longer to cook and skin of ladyfingers may get dry. ( Trust me I experienced it).

Serving suggestion

  1. Put in the chapati make like a roll, add any dip or mayonnaise, onion and sprinkle chat masala and drizzle lemon juice and serve.
  2. If serving as a starter then decrease salt in masala and after baking sprinkle chat masala and lemon juice. Serve with green chutney or sweet tamarind chutney.

Video Recipe

Sabudana khichadi

Sabudana, also known as tapioca or sago, is primary ingredient in food consumed on days of fasting in India.

Soaking Sabudana

  1. Sieve sabudana to remove all the powder starch.
  2. Take 2 cups of sabudana in a bowl and wash it 3-4 times. Sabudana is ready when water remain clear after washing. Finally, remove all the water. I usually pour from bowl into strainer and let out water. Put sabudana back in the bowl.
  3. Add 2 cups of water to the bowl. Let it soak for at least 4 hours. Results are better if soaked overnight.
  4. Sabudana is ready when pearls are big and soft to touch. You can mash it into a paste. Let it soak for a while if you feel grains while mashing. Also, there should be no water sitting at the bottom of bowl.

Tip: Use lukewarm water to soak sabudana when in hurry. Sabudana will be ready in 2-3 hours.

Sr No.IngredientsQuantity
1.Sabudana / Tapioca pearls 2 Cups
2. Roasted peanut powder1 Cup
3.Salt to taste(Used sendha namak)
4.Sugar1 tsp
5.Black pepper1/2 tsp
6.Potato ( Chopped)1 medium size
7.Cumin Seeds1 tsp
8.Oil1 Tbsp
9.Grated Ginger1/2 tsp
10.Green chilli Paste/Chopped1 tsp OR Adjust to taste

Process

  1. Start Instant pot on sauté mode with high temperature.
  2. Put oil in pot and let it get hot.
  3. Add cumin seeds, green chilli, potato, ginger in oil and mix it.
  4. Cover it for 3-4 minutes and let it cook, mix in between.
  5. While waiting for potatoes, add black pepper powder, salt, sugar and peanut powder in sabudana and mix it.
  6. Switch off Instant Pot, start sauté mode with low temperature. Sabudana khichadi will be sticky if prepared in hot temperature.
  7. Add sabudana mixture to Instant Pot in batches.
  8. Cover it for 6-7 minutes and mix in between.
  9. Sabudana khichadi is ready when all the sabudana Pearls look transparent.

Additional Notes

  1. Sabudana can be soaked ahead as a part of meal planning. Soaked sabudana can be kept fridge in airtight container for about a week.
  2. Add some chopped coriander or mint for additional flavour.
  3. Use boiled potato to cut cooking time.
  4. You can also prepare this recipe in heavy bottom pans (like kadhai) or non-stick pans.
  5. This khichadi can be served with Curd, cucumber raita, ginger and green chilly pickle, peanut kadhi(amti), potato curry.

How to make peanut powder

Video Recipe of Sabudana Khichadi

Vegetable Stew

Vegetable stew is the dish from Kerela. It is served with appam or idiyappam. This recipe’s colour is white but it is little spicy. You can have it as a soup too.

INGREDIENTS

  1. Coconut Oil 1 tbsp
  2. Bay leaf 1
  3. Star anise 1
  4. Green cardamom  1
  5. Black cardamom 1
  6. Black peppercorns 3-4
  7. Cinnamon stick 1 small
  8. Clove 2-3
  9. Ginger 1 inch chopped
  10. Curry leaves 3-4
  11. Green chillies 2-3
  12. Onion 1 sliced
  13. Potato 1 chopped
  14. Beans 4-5
  15. Carrot 1 diced
  16. Cauliflower 8-10 florets
  17. Green peas  1/4 cup
  18. Green bell pepper 1 diced
  19. Salt to taste
  20. Water 1/2 cup
  21. Coconut milk 1 cup (thin); keep coconut cream separate

Instructions

  1. Start instant pot on sauté mode and add coconut oil.
  2. As soon as the oil melts add bay leaf, star anise, green cardamom, black cardamom, black peppercorn, cloves and cinnamon. Wait few seconds.
  3. Further, add green chilli/peppers, curry leaves and ginger. Wait few seconds again.
  4. Add onion and sauté till they shrink slightly. NOTE: Do not brown the onions.
  5. Now add beans, carrot, potato, peas, cauliflower, green bell pepper.
  6. Sauté for a minute.
  7. Furthermore, add coconut milk (thin consistency) and 1 tsp salt and mix well.
  8. Cover the lid and set the whistle on sealing mode and MANUAL cook for 1 minute. NOTE: We are cooking till vegetables are half cooked, so as soon as timer is done open the lid after 2 minutes (i.e. Quick Release). Vegetables get overcooked if you do NPR.
  9. Boil for 1-2 minutes or till vegetables are cooked completely.
  10. Add ¼ cup thick coconut milk and mix well.
  11. Turn off the instant pot.

Important Tips

  1. You can add more vegetables you like in this recipe.
  2. This dish can be consumed like a soup also, only increase little water quantity to make it soupy.
  3. Make sure vegetables don’t get fully cooked in first stage, as we are adding coconut milk and boil again.
  4. You can use coconut milk powder instead of coconut milk.
  5. This recipe can be made in kadhai also.

Video recipe

Katachi Amti

Katachi Amti is a type of seasoned dal prepared by using leftover water from boiled Chana Dal when making Puran. Makes a great accompaniment for Puran Poli!

Ingredients

  1. Boiled chana dal water (Kat) 2 cup
  2. Garlic 2-3 pods
  3. Ginger 1/2 inch
  4. Onion small
  5. Dry roasted coconut 2 tbsp
  6. Fresh Coriander 1/4 cup
  7. Tomato small roasted
  8. Oil 2 Tbsp
  9. Coriander powder 1 tsp
  10. Red chilli powder 1 tsp
  11. Garam masala 1 tsp
  12. Asafoetida / Hing 1/4 tsp
  13. Turmeric powder 1/2 tsp
  14. Salt to taste
  15. Curry leaves 3-4

Method

  1. Take 1 tsp oil in a pan and sauté onion, garlic, ginger till onions turn brownish.
  2. Add coconut in the pan and roast it and then add fresh coriander leaves and stir.
  3. Add tomato and stir.
  4. Take out the sautéed mixture in mixer jar and blend it.
  5. Take remaining oil in the pan, add curry leaves and the blended sautéed mix and stir for 2-3 minutes.
  6. Add coriander powder, red chilli powder, turmeric powder, garam masala, hing/asafoetida and mix it.
  7. Add chana dal water I.e. Kat( कट).
  8. Add 1 tbsp of chana dal paste and salt.
  9. Add water for the required consistency. And let it to boil for 3-4 minutes.
  10. Katachi amti is ready garnish with coriander leaves and serve with Puran Poli or rice.

Variations

  1. You can also use it in soups, curry, kneading dough.
  2. This katachi amti can be made little tangy and sweet by adding tamarind and jaggery.
  3. Amti can be made more spicy by adding green chilly while roasting onions or increasing the quantity of red chilly powder.

Video Link given below

Samak rice for fasting (Gluten free)

Health Benefits

  1. If you are very much fond of rice then you can replace it with Samak / Varai rice .
  2. Samak rice is loaded with high amount of fibre and essential minerals like iron magnesium , it is a great source of energy.

Ingredients

  1. Oil 1 Tbsp
  2. Cumin seeds 1 tsp
  3. Red chillies 3-4 (Can be replaced with green chilli)
  4. Potato ( thinly chopped) 1
  5. Samak rice / Samo seeds 1 cup
  6. Salt to taste ( I used sendha namak )
  7. Sugar 1 tsp
  8. Curd 1 Cup (Optional , can be replaced by 1 cup warm water and add 1-2 tsp of lemon juice at last )
  9. Warm water 1&1/2 cup

Procedure

  1. Heat a pan , and put oil .
  2. As soon as oil is hot put cumin seeds, red chillies and potatoes in oil and mix it.
  3. Cover with lid and let the potato to cook for 4-5 minutes on medium heat , while stirring in between. Note :- We need to cook potato till it is half done. It will get fully cooked with Samar rice.
  4. Add Samak rice , salt and sugar and dry roast the rice for 3-4 minutes so that the rice will not be sticky.
  5. As the rice is roasted add curd and mix . And then add warm water and stir and cover the lid and let it to cook for 5-6 minutes, ans stir in between till the rice is not fully cooked.

Important Points

  • Keep an eye on the Rice, this rice gets thick as it gets to cool down .
  • If you don’t like thick texture like khichdi then switch off gas when the rice is little watery.
  • If you think that water is little less the you can add water but make sure that it is warm.
  • Potatoes are optional.
  • Roasted peanut powder can be added to the rice .
  • Serve with ghee on top with peanut amti or kadhi or curd chutney.

Video recipe