Cauliflower is a very popular vegetable that is used as a substitute for rice or pizza base. Apart from being a substitute, it is popularly used in various side dishes and even in  pastas all around the world. A common recipe that my family enjoys is the roasted cauliflower which is very easy to prepare. It can be served as an appetizer, snack or side dish with any kind of food. Here is how I prepare it.

Gadgets:

Cutting Board

Knife

Baking Tray

Ingredients:

Cauliflower - 1 

Chili Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Salt - 1 tsp

Asafoetida Powder - 1/4 tsp

Olive Oil - 2 tbsp

Preparation:

1. Turn the broil setting in the oven.

2. Cut the cauliflower into heads and slice each flower add some oil and spread onto a baking sheet.

3. Add turmeric, chili, asafoetida powder and salt. 

4. Mix and spread and broil for 20 minutes until the edges turn golden brown and crispy. 

5. Serve as a finger food with any dip of your choice or as a side dish. 

For the last few years as a way of offering to our guru I have been lighting maa vilakku / lamp made with some flour or various ingredients. Though the general version is made using some grain and jaggery, this guru poornima I wanted to offer a vilakku/deepam made with dates to light lamp in. Guru is a person who shows as the light at the end of the tunnel, so I offered my lamp to all my gurus who have done that for me.Here is the way I made the date lamp.

Gadgets:

Cutting Board
Knife
Measuring Spoon

Ingredients:

For making two lamps:

Seedless dates - 12
Ghee - enough to fill the dates lamp plus 1 tsp
Cotton Wick - 4

Preparation:

1. Take 6 dates and cut slice and cut the slices into small bits.

2. Spreading a little ghee in your hand collect the bits and make a tight ball. This is make the dates to mush together.

3. Insert your thumb into the ball and slowly shape the dates into a lamp.

4. Once the lamp is formed add some ghee, solidified ghee works well.

5. Place in a silver or brass plate and light the lamp.

Vazhakkai is very healthy and an easy vegetable to cook with. It tastes delicious with the mango mor kozhambu. The spice from the pepper pairs very well with the mango mor kozhambu that has a mild sweet taste. This recipes shows how to cook raw banana curry directly in the Ipot. Here is how I prepared it.

Gadgets:

Ipot
Measuring Spoons and Cups
Cutting Board
Knife
Peeler
Colander
Dosai Spatula

Ingredients:

Raw Banana - 3 to 4
Oil - 1 tbsp
Mustard Seeds = 1/2 tsp
Udad Dal - 1 tsp
Dry Red Chili - 2
Curry Leasves - a few
Asafoetida - 1/2 tsp
Water - 1 cup
Salt to taste
Dry Cooconut - 2 tbsp
Cilantro - 1/2 cup

Preparation:

1. Cut the edges of the raw banana and peel the thick skin. Cut into small cubes. Wash and soak in butter milk if you are going to use for later else go to step 2.

2. Set the Ipot to Saute mode on high. When it heats up. Add oil followed by mustard seeds. Let the mustard seeds pop.

3. Add udad dal and dry chillis. Allow the udad dal to turn golden brown and then add black pepper, curry leaves and mix well.

4. Add raw banana cunds and give it a good mix before adding asafoetida, salt and water. Give it a good mix. cover the Ipot set it to steam mode for 2 minutes.

5. Do quick release and then give it a mix. Add dry coconut and cilantro give it a good mix and serve them hot. If you are going to serve later, close the Ipot and keep it on keep warm setting.

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Mango Mor Kozhambu is very popular in Kerala cuisine. This recipe comes to me from a very special person, Mrs. Rukmini Krishnan, who is my sister Sowmya's mother in law. She is an amazing kolam artist and at the age of 95 still keeps at it. A very compassionate and loving person who is always ready to learn and appreciate everything around her. I have already posted her venddaika puli pachidi recipe many years ago and today her is the recipe for mor kozhambu from her. Thank you appama!

Gadgets:

Ipot

Blender

Cutting Board

Knife

Measuring Cups and Spoons

Ingredients:

Oil - 2 tsp

Methi Seeds - 1 tsp

Red Chili - 2

Coconut - 3 tbsp

Mustard Seeds - 1 tsp

Curry Leaves - a few

Mango - 3 only the seed section - the pulp from the two sides cut into chunks

Turmeric - 1/2 tsp

Salt - 1 tsp

Water -2 cups + 1 cup warm water

Yogurt/ butter milk - 1 cup

Preparation:

1. Heat the Ipot on Saute mode. Add 1 tsp oil and roast the methi and red chili. Remove and transfer to a blender. Add the coconut, warm water and blend to a paste. 

2. Reheat the Ipot and add 1 tsp oil. Add mustard seeds, curry leaves,  mango with chunks and seed, turmeric,salt mix well. Add blended methi coconut paste and 2 cups water. Bring to a boil.

3. Close the lid and seal the Ipot. Change the mode to pressure cook or manual for a minute. Release the pressure and hit the cancel button.

4. Add yogurt and give it a mix and serve with any sauted vegetable.

In most households, the kids are on summer vacation during quarantine while the parents are working. Preparing something really fast and satisfying for them kids to enjoy becomes very important. They want to eat something that is not traditional and Indo Chinese based flavors is always a winner.  When you have cabbage, garlic and  leftover rice, you can make something that everyone in the family might enjoy. This afternoon for lunch I made this cabbage based rice and served it with maggie hot and sweet ketchup. Was a big winner and with no mess for us to clean up later. 

Gadgets: 

Ipot
Cutting Board
Knife
Measuring Spoons and Cups
Dosa Spatula

Ingredients:

Cooked Rice - 3 cups
Cabbage - 1/2 a cabbage shredded ( make sure you allow the water to drain after a wash)
Green Chili - 1 to 2
Ginger - 1 inch grated
Garlic Cloves - 3 grated or 1 tsp powder
Salt to taste
Freshly powdered Black Pepper - 1/2 to 3/4 tsp ( adjust this if you want it reduce spice)
Soy Sauce - 1 1/2 tsp
Sriracha Sauce - 1/2 tsp
Cilantro - 3 tbsp
Sesame oil - 1 tbsp
Maggie Hot and Sweet Ketchup - as per requirement

Preparation:

1. Heat the Ipot on saute mode on high. Increase to 30 minutes just keep the heat going.

2. Add oil and allow it to smoke. Then add chili, ginger and garlic. Give it a mix.

3. Add cabbage and mix well. Add pepper, mix then add rice, soy sauce, salt, sriracha and cilantro and mix.

4. Serve with maggie hot and sweet.

A great alternative to the regular idli is this kollu idli. Two navaratri's ago I happen to taste this idli at Dr. Raji's house. I was impressed with the spicy taste and soft texture and it still lingers in my memory. Yesterday, I texted her for the recipe and she mentioned that it was a recipe that her sister and she came up with. This recipe does not have any rice and using this batter idli or dosai can be prepared. The dosai however has an addition of ragi flour to the idli batter. Here is the recipe that she texted me

Gadgets:

Grinder
Blender
Measuring Cups and Spoons
Bowls
Idli Pan with plates
Dosa Tava
Spatula

Ingredients:

Horse Gram - 1 cup
Udad Dal - 1/2 cup
Ragi Flour - 1 cup
Water - enough to soak and grind
Salt - 2 tsp
Green Chili - 2
Ginger - 1 inch
Curry Leaves - a few strands
Cilantro - 1/2 cup
Asafoetida - 1/2 tsp
Oil/Ghee - Enough to make dosai and coat the idli plates



Preparation of Idli Batter:

Makes 12 idli's after removing 16 oz of the batter for dosai.

1. Clean the horse gram and udad dhal and soak separately in bowls overnight.

2. Remove the excess water from udad dal and add to the grinder. Add 1/2 cup water and grind it and sprinkle water as and when needed to grind it. Once the dough becomes smooth and fluffy remove and place in a bowl.

3. Next add the horse gram with little water to the grinder and grind well. You will see that the horse gram will triple in quantity and so be cautious of this and check on the grinder often. The batter will resemble the fluffy texture of udad dal.

4. When the horse gram batter is smooth and has puffed up remove and mix with udad dal and add salt.

5. In a blender add some of the batter, ginger, green chili, asafoetida, curry leaves and cilantro and blend to a paste. Add this to the batter and mix well set aside for 2 hours before making idli.

Preparation Of Dosai Batter: 

Makes 6 to 7 dosa

1. Take 16 oz of the idli batter and add to the blender. Add ragi flour and 3/4 cup to 1 cup of water. Blend to a dosa batter consistency. Transfer to a container and store it in the fridge and use when needed.

How to make Kollu Idli and Kollu Ragi Dosai:

1. Grease the idli plates with ghee or oil had a heaped amount of the batter into the idli plate. Place in the pan with water, cover and steam until the idli is done. It can be checked by inserting with flat spoon and if it comes clean then its done. Serve with the chutney of your choice.

2. For making dosai, heat the tava on medium high heat and add a little batter with oil around it. cook on both sides.This helps the tava heat up uniform. Then add more batter and make a dosa and serve with chutney of your choice.

Raw banana or vzhakkai is a vegetable that is not a root vegetable but it has a texture of a potato. They can be used in the preparation of an appetizer or side dish. Though it has a very thick skin, it can cook very fast. It is consumed a lot in the south of India as it has many nutritional benefits. On new moon day it is made in many households as it is good for digestion. It is easy to cook a side dish with it and expands in volume, but it tends to become dry. The key is to cook it well and then make sure the it is kept moist. One side dish that is prepared with it is podimas. Here is the way to make it using an ipot.

Gadgets:

Ipot

Dosa Spatula

Cutting Board

Knife

Grater

Measuring Spoon

  

Ingredients:

Raw Banana - 5 

Water - 2 cups

Oil - 2 tsp

Mustard Seeds- 1 tsp

Asafoetida - 1/4 tsp

Red Chili - 1

Udad Dal- 1 tsp

Curry Leaves - a few

Cilantro - 2 tbsp

Fresh Coconut - 2 tbsp 

Salt to Taste - 1 tsp

Ginger - 1 inch

Preparation:

1. Add 2 cups of water to the Ipot and place the steaming tray inside.  Cut the edges of the raw bananas and then cut the vegetable into half. Place these halves inside the steaming tray and steam cook for 4 minutes on seal.

2. Allow for natural release and then remove the steaming basket and transfer the steaming vazhakkai to a cutting board allow it to cool.

3. Remove the outer thick peal of the raw banana. Once it cools using a box grater grate the cooked vazhakkai.

4. Remove the water from the Ipot and replace it and set it on saute mode on high. Increase the time to 30 minutes as it will take some time for the Ipot to heat up.

5. Add oil, mustard seeds and allow it to pop, followed by udad dad. dry chilis. Allow the udad dal to turn golden brown before adding the green chili and curry leaves. Add the grated vazhakkai, grate ginger and give it a good mix.

6. Add asafoetida, salt and mix well. Add fresh coconut only( do not add dry coconut as vazhakkai will dry up by its nature, the dry coconut will make it very dry). Mix well,  add cilantro and turn out the heat in the Ipot. Cover and keep until you are ready to serve. This will keep it moist.

The cooking of taro root is everything when it comes to making a roasted curry with it. If you over cook them they will get so mushy and clump up when you roast it. If you under cook it then it will be hard to peal off the skin. So the right mode and timing for cooking seppankizhangu is very important for the perfect roast. Using the Ipot I have tested this method many times and it has come out perfect.  Also check out how you can grow your own taro root plants in quarantine.

Gadgets:

Ipot
Steaming Tray
Baking Tray
Measuring Cups and Spoons
Cutting Board
Knife

Ingredients:

Taro Root - 2 pounds
Water - 2 cups

Preparation:

1. In an Ipot add the water, place the steamer basket.

2. Cut the ends of the taro root and rinse them well and add to the steaming basket.

3. Cover the Ipot, seal and choose steam mode and set the timer to 3 minutes. Make sure the pressure is set to high.

4. Allow for natural release before opening the Ipot.

5. Allow the taro root to cool then peal the skin.

6. Cut into chunks or circles  or big chunks and then use the taro root to make curry.

7. I usually place it in a baking sheet with all the spices and oil to coat the taro root and broil it for 10 minutes. I then finish the seppankizhangu curry by roasting it in a heavy bottom wok or pan with oil, mustard seeds, udud dal, asafoetida and curry leaves to season. Then add the taro and roast. This helps the taro to stay separate and roast evenly.

How to grow your own Taro root plants?

When you but the Taro root and store it in your pantry at times it will grow small shoots. When you cut the ends to prep the taro for cooking in the Ipot, you can grow your own plants from these remains. All you need is a tray with water where you place the remains. Keep adding water as and when it evaporates from the tray. In a few days you will see roots develop followed by leaves. Transfer it to a pot with soil and grow it. This is such a satisfying process to witness and harvest your own taro root.

Between work and cooking during quarantine, there are times when you work longer hours and lunch, breakfast or dinner gets done in a hurry. I have therefore made life simple for myself by preparing some easy side dishes. I have already posted an almond chutney here that is made with raw almonds. This one is with roasted almonds chutney that takes a few minutes to make. Pairs well with idli, dosai, pongal, upma or rice.

Gadgets:

Blender or Mixie

Seasoning Ladle

Measuring Cups and Spoons

Kettle

Ingredients:

Roasted Almonds - 1 cup

Green Chili - 1 or 2 or more if u need more spice

Ginger - 1 inch

Cilantro - 1 /4 cup along with the stem

Warm or hot water - 1  1/2 cups 

Salt - 1/2 tsp 

Oil - 1 tsp

Asafoetida - 1/4 tsp

Mustard Seeds - 1/2 tsp

Udad dal - 1 tsp

Curry Leaves - 3

Preparation:

1. Add roasted almonds, green chili, ginger, cilantro and hot water and blend to a fine chutney.

2. In a seasoning ladle add oil and allow it to heat up. Add mustard seeds and allow it to pop. 

3.Add asafoetida, udad dal and let the udad dal turn golden brown.

4. Add curry leaves and give it a mix and as garnish for the chutney. 

Its been ages since I had a good keerai masiyal / crushed greens. It used to be a regular at our home and a favorite of my Amma's. She always thought it tasted best in Chennai and so every time we visited Chennai my aunt's never forget to make her some keerai masiyal. A great combo that she enjoyed was keerai, rasam and sutta applam. My cousin Vidya and Amma used to always talk about how great that combo is and today I thought of them when I made the keerai masiyal with the leaves of  amaranth and using its thick stems a subzi that pairs well with roti or rice.Here is how I made it using an Ipot.

Gadgets:

Ipot
Seasoning Ladle
Measuring Cups and Spoons
Cutting Board
Knife
Colander
Potato Masher

Ingredients for Keerai Masiyal:

Mulai Keera Leaves - 1 big bundle  about 4 cups
Salt - as per taste
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Udad Dal - 1 tsp
Red Dry Chili - 1
Cumin Seeds - 1/2 tsp
Curry Leaves - a few

Preparation of Mulai Keerai Masiyal:

1. Add the washed greens along with salt, 2 tbsp water and a pinch of sugar.

2. Turn the Ipot to steam mode for 1 minute. Do a quick release.

3. Using a masher mash the greens. Transfer to a bowl.

4. Add oil in the Ipot set it on saute mode. Add oil, allow it to heat up. Add mustard seeds, allow it to pop then add green chili, asafoetida powder, udad dal and cumin seeds.Once the udad dal turns golden brown add curry leaves and add to keerai masiyal.

5. Serve with Rasam.


Ingredients for Amarath Stem Subzi:

Stem set aside from Amarath Greens - 2 cups
Onion - 1/4 cup diced
Tomato - 1/4 cudiced
Moong Dal - 1/4 cup
Channa Dal - 2 tbsp
Ginger - 1 inch
Cumin - 1/2 tsp
Mustard Seeds - 1/2 tsp
Udad Dal - 1/2 tsp
Green Chili = 2
Asafoetida -1/2 tsp
Water - 2 cups
Salt to taste

Preparation of Amaranth Stem Subzi:

1. Cut the amaranth stem into small pieces. Rinse and set aside.

2. In the Ipot add the dal and 1 cup of water cover, seal the Ipot and turn on to Manual mode for 8 minutes.

3. Do quick release and give the dal and mix. Add the remaining water, stem pieces, a pinch of sugar, onion, tomato, ginger thinly sliced, 1 green chili and salt and mix well. Cover, seal the Ipot and sent it on steam for 3 minutes.

4. Do quick release, give a mix and add Cilantro and give it a mix.

5.. In a seasoning ladle add oil, mustard seeds allow it to pop and then add asafoetida, green chili pieces, udada dal and cumin. Add to the subzi and serve it with rice or roti.

In quarantine I found a lot of sparingly used and forgotten gadgets and decided to put them to use. Many of us have a panini maker that is a part of our kitchen gadget collection. We use it once in a while and then stash it away for the rest of the time. Panini maker is often used to make quesadilla or panini sandwiches. A few weeks ago, I over toasted the tortialla and it tasted crunchy and crisp. I thought it would be great to use as a papadi and make some low fat chaat. 

Gadgets:

Panini Maker
 Measuring cups and spoons
Cutting Board
 Knife

Ingredients: Serves 3-4 people
Toritilla - 4 Boiled Potatoes - 4 medium size Cooked
Garbonzo Beans - 1/2 cup
Onion - 1/2 cup finely diced
Mint Chutney - 1/2 cup
Sweet Chutney - 1/2 cup;
Yogurt - 1 cup
Cilantro- 1/2 cup chopped
Chaat Powder - a few tsps
Red Chili Powder - 2 tsp
Green chili - 1 tbsp sliced
Salt 1 tsp
 Nylon Sev - 1/2 cup

Preparation: 1. Turn on the panini maker to high. Allow it to get heated up and then place a tortilla in the panini maker. Cover and allow it to toast while checking every 30 seconds.

 2. Flip the tortilla over to get both sides toasted evenly. Make sure to keep an eye on the panini maker as you can over toast or burn the tortilla.

3. One it is done stack up all the four tortilla and cut into squares.

4. Place a handful in the plate or bowl. Layer the tortilla in the following order:

•  Potatoes - 1 per portion 
•  Garbonzo beans - 1/4 cup per portion 
•  Onions - 1 tbsp per portion 
•  Yogurt - 1/4 cup per portion 
•  Green Chutney and Sweet Chutney - 1 tbsp each 
•  Sprinkle - chaat and chili powder 
•  Salt - to taste a few pinches 
•  Nylon Sev - 1 Tbsp for garnish
•  Cilantro - for garnish

 5. Enjoy low fat papadi chaat.

If you visit Surati Farsan in L.A or San Diego, they always have the green moong dal as part of their thali. It had great flavor and had the spicy, salty and light sweet taste infused in it. It  paired well with rice or roti. It is one of my favorite dal to prepare and with the Ipot it becomes very easy. If you do not have an Ipot you can still prepare cook the dal in the pressure cooker. There are three ways you can serve this dal. With rice or roti, as a soup with raw onions on top and with pani puri like masala puri especially the next day it tastes like a street food masala. Here is how I prepared the dal.

Gadgets:

Ipot
Cutting Board
Knife
Measuring Cups and  Spoon


Ingredients:

Green Moong Dal - 2 cups
Water - 3 to 4 cups
Onion Chopped - 1 cup
Tomato Chopped - 1 cup
Green Chili - 2
Ginger - 1 inch grated
Garlic - 1 tsp
Oil - 1 tbsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1 tsp
Shah Jeera - 1/2 tsp
Cloves - 3 to 4
Cardamon - 2
Cinnamon - 1 inch
Bay leaf - 1
Salt to taste
Jaggery - 1/2 tsp
Kasturi Methi - 1 tsp crushed
Curry Leaves - a few for garnish
Cilantro - 2 tbsp for garnish

Preparation:

1. Soak the Moong Dal in water for 2 hours. If you have not done so you need to cook the beans longer.

2. Heat the Ipot on saute mode and add oil to it. Add cloves, cinnamon shah jeera, cardamon and bay leaf to it.

3.In a few seconds add onion, ginger, garlic and tomatoes and cook it for a few minutes. Add turmeric powder, water with the moong dal. garam masala, salt, kasturi methi, green chilis, jaggery and put the lid on the Ipot. Seal it and change the settings on the Ipot. Change it to pressure cook or manual mode and cook for 30 minutes.

4. Allow for natural release and when opened mix almost mushing the dal well.Add cilantro and curry leaves and serve it hot.  

I am very excited that I figured out the answer to a perfectly boiled potatoe using the Ipot With the potatoes, I wanted to make kara curry. Potatoes tend to dry up easily when we roast them. A great option to keep them moist is by preparing masal, podimas or kara curry. They taste delicious even  when served at room temperature especially when you have a crowd to feed. The first time I had kara curry was at our family friends farm. The cook there made it super spicy and as a little girl I still remember my sister Sowmya's eyes watering eating the curry.😊

Gadget:

Iron wok or heavy bottom pan
Dosai spatula
Cutting Board
Knife
Measuring spoons and cups

Ingredients:

Potatoes - 12 cooked in the Ipot
Oil - 3 tbsp plus 1 tbsp
Mustard Seeds - 1 tsp
Udad Dal - 1 tsp
Asafoetida Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1 tsp or as per taste
Salt to Taste
Besan  - 1/4 cup
Curry Leaves - 1 strand

Preparation:

1. Cool the potatoes to room temperature and cut them into big chunks. Add 1 tbsp of oil and coat the potatoes. Add the turmeric,chili powder, besan and salt. Mix well to spread the spices well. Allow it to rest for 5 minutes.

2. Heat the Kadai / wok on medium high heat. When the wok heats up add oil, allow it to get hot before adding mustard seeds. Let the mustard pop before adding udad dal and roast it until it turns golden brown. Add curry leaves, asafoetida powder and the potatoes.

3. Give it a gentle mix and keep the curry covered. Flip using the dosa spatula  in regular intervals and cook until all the raw smell from the spices leave and you can see the potatoes getting cooked and toasted a bit. Turn out the heat and serve it as a side dish with any kind of food.

I have been trying to figure out for myself  the best way to boil the potatoes using the Ipot.  The most common question is, how long do you cook potatoes or Taro root in the Ipot? I wanted to have a fool proof method to answer that question. A great answer to that question is that it depends on the amount, size and type of potato that is used. The other important question to ask is apart from the cooking time what about the end result. What texture does the cooked potato have? Does it  get cooked uniformly? Does it  hold its shape or get mushed when sauted? etc. Using the red potatoes we had in our pantry basket, I experimented and was able to recreate the same textured potato the last few times. Here is the procedure I used:

Gadgets:

Ipot
Steaming basket or rack
Kettle


Ingredients:

Red Potatoes - 12
Water - 2 cups
Kettle

Preparation: Total time 20 minutes.

1. Turn on the kettle with 2 cups of water.Wash and scrub all dirt off the potato.

2. Pour the hot water into the Ipot and place the steaming basket inside and add the potatoes.

3. Turn on the steam mode, on high pressure and set it to 4 minutes.

4. Allow for natural release and when opened using a knife poke into a potato and see it the knife through the potato easily.

5. Remove the basket allow the potatoes to cool and use.

 A few months ago in conversation with my friends, I was surprised to hear that there are two groups of people, the ones who loves cilantro and the other who disliked it. Two of them in the group did not like cilantro and wanted me to bring something without it for lunch pot luck. Until that day I had never met anyone who disliked cilantro because it is an important ingredient in the Indian and Mexican cuisine. I love cilantro and add too much of it to everything that is prepared. Today, I made molagu kozhambu with radish with an addition of cilantro to the sauce. Though a little different from the traditional preparation, cilantro and radish have great flavor to the kozhambu. Something for a cilantro liker to try.

Gadgets:

Cutting Board
Knife
Peeler
Blender
Measuring cups and spoons
Ipot

Ingredients:

Radish - 1 big peeled and sliced
Cilantro- 1 bunch
Curry Leaves - 2 strands
Tamarind - small lemon size
Whole Pepper - 1 tbsp
Cumin Seeds - 1 tsp
Dry red chili - 2
Salt to taste
Methi Seeds - 1/2 tsp
Sesame Oil - 1 tbsp

Preparation:

1. Set the Ipot on saute mode. Add oil, mustard seeds, allow it to pop and then add methi seeds, udad dal and dry chilis to it and allow the dal and methi seeds to turn golden brown.

2. In a blender, add clinatro, tamarind, pepper, cumin, curry leaves and dry chilies with some water and blend it into a paste.

3.Add the liquid paste to the the ipot along with some salt. Seal the Ipot, and cook on manual for 5 minutes.

4. Allow for natural release of the Ipot and give it a good mix. Garnish it with cilantro and a little drizzle of sesame oil and serve with hot rice.

With the last of the oranges falling from the backyard tree, I decided to make marmalade with jaggery using the Ipot. There are a lot of recipes for jam and jelly made in the Ipot using sugar, this one was a good sugarless version.The jam was very delicious. As I enjoyed the marmalade on freshly baked bread, I also wanted to experiment and see how it would taste with the addition of salt and spice to it. So I took half the portion of the marmalade and converted it into a pickle. Personally, I love the taste of this pickle with curd rice reminded me of mango pickle with jaggery called Chunda.

Gadgets:

Ipot
Measuring Cups and Spoons
Cutting Board
Knife
Seasoning Ladle

Ingredients:

For Marmalade: Reduces to 4 Cups

Oranges - 6 ( when added to the Ipot it measured 6 cups)
Box Jaggery - 1 packet
Water - 1 cup

For Marmalade Pickle: Used 2 Cups of Marmalade

Sesame Oil - 1 Tbsp
Salt - To taste
Chili Powder - 1 1/2 Tsp
Mustard Seeds - 1 Tsp
Asafoetida - 1/4 tsp

Preparation:

How to Make Marmalade with Jaggery?

1. Cut the oranges into very think slices after giving it a good scrub. Add the oranges, jaggery and water into the Ipot. Cover and seal and cook on Pressure Cooker/ Manual mode for 5 minutes.

2. When you open it after natural release, mix and turn the saute mode and allow the marmalade to thicken. The time depends on the juice content of the oranges used. If you see more water you may have to cook for 30 minutes. Remove  and store in sterilized bottles and vacuum them and store and use when needed.

How to Make Orange Marmalade Pickle?

1. Keep 2 cups of marmalade in the Ipot.

2. Heat the seasoning ladle and add oil. Let it heat up and then add mustard seeds, allow it to pop and then add chili powder and asafoetida. Add it to the Ipot along with some salt, mix well, allow to cool and store in sterilized bottles and vacuum seal and store.

Among the chutney types peerkanga or ridge gourd is very common chutney and is often served at all restaurants that offer dosa or idli on their menu. Peerkanga is a tricky vegetable because it can taste bitter at times. So please be very careful in picking them. I always pick the thinner ones and it has worked well for me. In case you are unsure please taste a bit before you start cooking with it. This recipe is delicious and different from other peerkanga chutney's because it uses tomatillo as a substitute for tamarind. Here is how I prepared the chutney.

Gadgets:

Bender
Measuring Cups and Spoons
Heavy bottom Pan
Spatula
Cutting Board
Knife
Peeler

Ingredients:

Ridge Gourd - 2 medium size
Onion - 1 roughly chopped
Tomatillo - 1 lemon size
Cilantro - 1/4 cup
Red chilies - 1 big ( add more for spice)
Udad Dal - 3 tbsp
Channa Dal - 3 tbsp
Asafoetida - 1/4 tsp
Salt to taste
Oil - 2 tbsp

Preparation:

1. Using a peeler and remove the skin of the ridge gourds. and cut into small chunky pieces.

2. Heat the pan with 1 tsp oil and when ready add mustard seeds, allow it to pop. Remove and transfer it in a bowl, and place the pan back on the stove. Add some oil and reheat.

3.Add chilies, udad and channa dal and roast it until golden brown.

3. Add chopped onions and saute until the onions lightly soften. Add the ridge gourd and tomatillo
and cook until they get soft.

4. Allow to cool and transfer to a blender. Add cilantro and blend into a paste.

5. Transfer to a bowl and ass the mustard seeds garnish on the top. Mix and serve it with idli or dosai.

Ever since I tasted the rava idli prepared by Mrs. Ramakrishnan seven years ago, I have tried to recreate that recipe. I have tried so many recipes and have never been satisfied with the texture or the taste. Today at last, I found a recipe that worked for me. It the technique that one need to learn to create the perfect rava idlies. I learnt this recipe from chef  Vijayan Ramaswamy. With his comforting tone in which he speaks Tamil, he allures his audience to believe that they can recreate his recipes. I was one such person who learnt some techniques from him to make soft, fluffy and tasty rava idli's at home.

Gadgets:

Wok

Measuring Cups and spoons

Spatula

Idli making pot and plates

Cutting board 

Knife

Gadgets:

Makes 12 idlies

Organic Rava - 1 big coffee cup

Ghee - 1 tbsp

Mustard Seeds - 1 tsp

Channa Dal - 1 tbsp

Udad Dal - 1 tbsp

Green Chilies - 2 chopped

Curry Leaves - 10 leaves

Asafoetida - 1/2 tsp

Ginger - 1/2 tsp

Yogurt - 1 big coffee cup

Salt as per taste

Baking Soda - 1/2 tsp

Cilantro - for garnish

Water - 1 cup or so

Preparation:

1. Heat the ghee in a wok. Add mustard seeds when the ghee heats up. Allow it to pop and then add the udad and channa dal. Let it get toasted to golden brown. 

2. Add asafoetida, curry leaves, chilies and ginger.

3.Add the rava and roast the rava. It will go from a sticking together to sand texture. Remove from flame and allow it to get to room temperature.

4. Once it has cooled and you are ready to make idli's add salt and yogurt and mix well. Adjust with water to get it to a idli batter consistency and let it to rest for 5 to 6 minutes. 

5. Add baking soda, add water to get the idli batter consistency. 

6. Prepare the idli plates by spreading some ghee. Heat the idli cooker with water and bring it to a boil. Place the idli plates in the idli cooker and cook it for 7 to 8 minutes. 

7. Check to see if it is cooked by inserting the stem of the curry leaves into the cooked idli. It must come out clean. 

8. Sprinkle the water and remove the idli from the idli plate and serve it hot with some chutney of your choice. I served mine with peerkanga chatney.

After trying to make besan ladoo many times and messing up, I fine tuned this recipe for making besan ladoo, that is fool proof for me. I have made these ladoo's so many times the last few years that I thought it can be documented. A favorite of my family and friends. Please do not compromise on  ingredient because it is worth it when you bite into the ladoo even after a week.

Gadgets:

Blender / Mixie
Measuring Cups and Spoons
Heavy bottom Wok
Flat Spatula
Big Plate

Ingredients: 

Makes 12 Ladoos

Deep Ladu Besan - 1 Cup
Costco Organic Sugar - 3/4 Cups
Elachi Pods - 5
Butter - 1/2 cup

Preparation:

1. Heat the heavy bottom wok with butter and allow it to become ghee before it forms sediments.

2. Blend sugar with elachi pods into a powder.

3. Add 1 cup of ladoo besan flour at a time to the ghee and mix well so that lumps don't form. The   mixture should resemble a wet sand.

4. Roast the besan until the color changes from yellow to light brown and the aroma spreads through the house and gets people to  be drawn to the kitchen.

5. Turn out the stove and add powdered sugar and mix well and allow it to cool to the extent you can      ladoos.

6. Store it in an air tight steel container and you will have most ladoos for days.

Indo Chinese food is one of the most popular street food in India. It is the perfect marriage of Indian and Chinese ingredients in the preparation of food. It happens to be the favorite cuisine among all my family members. At all our family gatherings we always have an Indo - Chinese day. I usually make individual portions so that I can adjust the spice levels as per request  It was also one of the most requested main dish when I catered. Here is how I prepared the rice. 

Gadgets:

Ipot

Measuring Cups and spoons

Wok 

Dosai or pancake flipping spatula in stainless steel

Cutting board

Knife

Vegetable chopper

Big Plate

Ingredients:

Basmati Rice - 2 cups 

Water - 4 cups

Ghee- 1/2 tsp

Vegetable finely chopped - Onions and Carrots - 1 cups each

Cabbage- 1 1/2 cups finely shredded

Peas and Corn - 1 1/2  cup total 

Scallions - 1/2 cup sliced for garnish

Garlic - 6  and Ginger 1 inch finely minced

Soy Sauce -4 tbsp

Green Chili Paste or vinegar with chilies - 1 tsp add as per spice levels 

Freshly Ground Black Pepper - 1/2 tsp adjust as per taste

Salt to taste

Cilantro for garnish - 1/2 cup chopped

Sesame Oil - 1/4 cup

Preparation of Rice:

1. Add the required amount of water to the Ipot. 

2. Wash rice and then add to the the Ipot with ghee.

3. Close the Ipot and set to stem mode for 3 minutes.

4. Let the pressure release normally. open and transfer the rice into a wide plate and allow for it to cool down.

5. In 15 minutes or when you are able to touch the rice, using your fingers or fork gently spread the rice and make sure the are not stuck to each other. 

6. Once the rice is in room temperature you can start to make the fried rice. This is a very important step. You can make the rice the previous day and use it in the fried rice preparation too.

Preparation of Fried Rice:

1. Heat the wok on high and cook everything on high heat. This is a very important step. Add the oil as soon as it heats up and almost start to smoke, add chopped carrots and saute using a dosa spatual.

2. In a minute add the corn and peas and saute it for a minute or two.

3. Add onions, garlic and ginger and saute for another minute or two.

4. Add shredded cabbage and saute for another minute.

5. Add  rice, soy sauce, pepper. chili sauce and salt. Saute until all the rice has mixed well with veggies. A note on chili sauce, you can add chili and vinegar if u are out of it along with ketchup.

7. Add scallions and cilantro, give it a good mix and serve it hot. 

With the weather changing I wanted to sprout some beans and enjoy a good salad. Ever since my sister gifted me a sprout maker, I have been using it to make sprouts in the warmer months. This salad is protein enriched and  tasty and it also plays with textures. Sprouts and onions add the crunch, grapes are juicy, cucumbers are crispy, avocado's adds softness, tomatoes add firmness and a blend of all these textures makes the salad very satisfying. Here is how I sprouted the beans and made the salad.

Gadgets:

Bowls

Measuring cups

Spoons

Knife

Cutting Board

Ingredients:

Sprouted Beans - 3 cups

Tomatoes - 2 firm ones cut into cubes

Grapes - 1/2 cup sliced

Avocado - 1 cubed

Cucumber - cut into thick slices and cut into 4 parts

Onions - small pieces

Orange - juice from 1 orange

Salt to taste

Fresh Pepper as per taste

Mint for garnish

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Preparation:

1. Prep the fruits and veggies. 

2. In a bowl add sprouts and add each vegetable and fruit one at a time and mix well before adding the next. I mixed based on the texture of the ingredients. Onions, cucumber, grapes, avocado, pepper, salt, orange juice and tomatoes. Mix it gently and add mint on top. 

Here are some ways you can enjoy the salad: Have just the salad in the bowl, heat a tortilla until it is crispy and add it on the side with a bowl of salad, Make a wrap with the salad and enjoy, serve it as a side dish with any kind of food.

Kootu is a part of daily menu in south Indian cuisine. It is prepared by cooking vegetables with coconut and lentils and resembles a stew. Mostly served with rice for lunch or with roti for dinner. There are different types of kootu and their preparation varies depending on addition of ingredients or exclusion. In this recipe only coconut is blend into a paste and added which is different from common kootu recipes.This pudalanga kootu recipe comes from my mother in law Mrs.Yegneswaran. Many years ago she prepared this kootu for lunch and the taste still lingers in my memory. I was able to find some pudalanga in the Indian store and wanted to try her recipe. Here is the recipe she shared with me many years ago. 

Gadgets:

Heavy Bottom Pan or Ipot
Seasoning Ladle
Measuring cups and spoons
Ladle
Cutting Board
Knife
Blender

Ingredients:

Snake Gourd /Pudalanga - 2 medium sized
Toor Dal cooked - 1 cup
Coconut - 1/2 cup
Red or Green Chili - 2 ( as per spice levels)
Samabr or Rasam powder - 1/2 tsp
Salt
Hot Water - 1 cup
Salt to taste
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Udad Dal - 2 tsp
Curry Leaves - a few
Dry Chili for garnish -1
Asafoetida powder - 1/4 tsp

Preparation:

1. Cut the snake gourd into half as shown. Remove the seeds from inside. Cut again and finely slice the vegetable to resemble a bracket. In a blender add coconut, hot water and  blend into a paste.

2. If using a heavy bottom pan add the snake gourd, salt, rasam or sambar powder and cook with some water. When the vegetable is cooked add the coconut paste, dal and cook until they get well mixed.

 If using an Ipot, add cooked dal, sambar or rasam powder  thinly cut snake gourd, salt, coconut paste mix and close the lid. Set it on steam for 3 minutes.

3. Heat the seasoning ladle with oil. Add mustard seeds allow it to pop, add udad dal, and cumin and allow it to get roasted to golden brown. Add asafoetida, curry leaves and add this seasoning to the cooked kootu. Mix and serve.