- Very healthy recipes from the kitchen to the table in minutes

 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...

Radish Molagu Kozhambu with Cilantro Made in Ipot

 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.


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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 re...

Orange Marmalade Pickle With Jaggery in Ipot

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.


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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 ...

Peerkanga Chutney/ Ridgegourd Chutney

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.

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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...

Rava Idli

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.

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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 h...

Besan Ladoo

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.






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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 pre...

Indo-Chinese Fried Rice

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. 




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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 ...

Sprouted Bean Salad

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.

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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....

Pudalangai Kootu/ Snake Gourd Kootu

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. 

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This week I learnt that apart from the manual mode there are other options on the Ipot that help us cook grains perfectly. To make fluffy r...

Ipot Israeli Couscous using Steam Mode

This week I learnt that apart from the manual mode there are other options on the Ipot that help us cook grains perfectly. To make fluffy rice, quinoa or couscous I had always opted to use the manual mode for 3 minutes. But that has all changed now. My sister suggested that I use the steam mode to cook rice. Yesterday, I decided to test it out and I was very impressed with the fluffy texture of the rice. Today, I decided to try cooking Israeli couscous on steam mode. Most recipes recommend cooking it on manual mode, but the texture of couscous was simply perfect. For all those people who are not ventured past manual mode please give the steam mode a try.



Gadgets:

Ipot
Measuring spoons and cups
Kettle

Ingredients:

Ghee/ Butter - 1 tbsp
Israeli Couscous from Trader joes - 1 box
Water - 1 3/4 cup
Garlic Powder - 3/4 tsp
Salt as per taste
Black Pepper - 1/2 tsp freshly ground.


Preparation:

1. Heat the Ipot on saute mode. Add ghee and the couscous into it. Turn the kettle on with some water.

2. Roast the couscous until you can smell the nutty aroma of the couscous and it starts to turn golden brown. Add garlic powder, pepper and salt.

3. Add hot water from the kettle, mix, cover. Turn on the steam button and set the timer for 3 minutes. 

4. Allow the pressure to release and using a fork when you fluff it you will perfect pearls of couscous. 

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 With Ipot in my life, it feels like this is the only gadget 1 have ever used and that pressure cooker existed in another life time. Cookin...

Keera Molagootal / Spinach Molagootal In Ipot

 With Ipot in my life, it feels like this is the only gadget 1 have ever used and that pressure cooker existed in another life time. Cooking becomes super efficient and food turns out delicious. As a caterer I  learnt a lot from various sources and tried out many dishes. I wanted to document some recipes that were popular and often requested to be added to the weekly menu. Moladootal  was very popular and was often requested. Molagootal is a dish that belongs to the kootu family and a dish from Kerala. In general molagootal does not have black pepper in it, but this recipe is black pepper based. This recipe uses spinach but one can substitute cabbage, mixed vegetables, snake gourd, chow chow and it would taste just as good. Served with rice papad makes it becomes a comfort food especially in winter. If you like spicy food then this might be something you can enjoy.




Gadgets:

Ipot
Blender
Measuring cups and spoons
Ladle
Seasoning Ladle

Ingredients:

Organic Fresh Spinach - 16 oz  frozen or freash.
Organic Toor Dal - 3/4 cup
Water - 4 cups
Coconut - 1/2 cup
Black Pepper - 1 tbsp
Dry Red Chili - 2
Salt to taste
Oil - 1 Tbsp ( coconut oil preferably)
Mustard Seeds - 1 tsp
Udad Dal - 1 tbsp
Cumin Seeds - 1 tsp
Curry Leaves - 1 strand


Preparation:

1. In the Ipot add 3 cups water, Toor dal , Spinach on saute mode.

2. In a blender add coconut, black pepper, 1 dry chili and 1 cup hot water and blend to a paste and add to the Ipot and mix well. Cover and set the Ipot on Manual /  Pressure cooker mode and set timer to 12 minutes.

3. When the Ipot pressure releases open, add salt  and mix well with a whisk if using frozen spinach and an hand blender if fresh and give it a buzz just to break up the leaves and mix with dal.

4. Heat the seasoning ladle and add oil, mustard seeds. Allow it to pop before adding dry chili's, udad dal and cumin seeds. Once they get a little golden brown add curry leaves and add this to the Ipot .

5. Mix and serve it hot with rice.




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Food was considered as a medicine in ancient times. Based on where the moon is positioned  from the earth people ate certain fruits, veget...

NelliMulli or Dwasashi Pachadi / Gooseberry or Amla Raita

Food was considered as a medicine in ancient times. Based on where the moon is positioned  from the earth people ate certain fruits, vegetables and grains and fasted on certain days. These practices  aided digestion and helped detoxify the body leading to better mental and physical health.  Consequently, fasting was done twice a month. The first fasting day is on the 11th day from the new moon  and the second fasting day is on the 11th day from the full moon.These days are called Ekadashi. After fasting on the  Ekadashi, the fast is broken at sun rise on the next day (Dwadashi). On this day, nourishing food that is easy to digest, rich in vitamin C and  iron and is prepared and served. Gooseberry is a fruit rich in vitamin C. Today on Dwadashi, I wanted to post on nellimulli pachadi that my Amma used to make to break the Ekadashi fast. For this preparation fresh, dry or powdered gooseberry can be used.



Gadgets:

Blender
Measuring cups and spoons
Bowl
Seasoning ladle

Ingredients:

Dry Gooseberry - 1/4 cup
Coconut - 1/4 cup
Green Chili - 2 ( adjust as per spice level)
Curry Leaves - a few leaves for garnish
Oil- 1 tsp
Mustard Seeds - 1 tsp
Asafoetida - 1/4 tsp
Yogurt - 1 cup
Hot Water - 1/2 cup
Salt - to taste


Preparation:

1. Soak dry gooseberries in hot water in a bowl for 30 mins or until the dry gooseberry gets soft.

2. Add the gooseberries and water into a blender and add coconut and chili and blend it to a  paste with some coarse texture like coconut chutney.

3. Transfer this into a bowl and heat the seasoning ladle with some oil. When the oil heats up add mustard seeds, wait for it to pop and then add asafoetida and curry leaves and transfer to the bowl.

4. Add salt and yogurt and mix.

5. Serve it as a condiment to your Dwadashi lunch.



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Last week my sister sent me a video of her friend Sathya making Vadai's using paniyaram pan. There are many great benefits in using su...

Masal Vadai Using Paniyaram Pan

Last week my sister sent me a video of her friend Sathya making Vadai's using paniyaram pan. There are many great benefits in using such a method of preparation. In this time period conserving all our pantry staples becomes very important. Oil is a staple and we need to use it with care. Here are some of the benefits and reasons why this method of preparation is a sure winner: Saves oil, makes mini portion of vadai's, lets u prepare 7 vadai's at a time, healthy, will not be left with heated oil and  most of all ease in preparation. This weekend for afternoon snack with Tea, I made mini masal vadai. I used the paniyaram pan that was shallow and so the vadai's came out the perfect shape of the vadai. Please give it a try and you will not go back to using so much oil for frying. 



Gadgets:

Paniyaram pan
Spoon
Measuring cups and spoons
Colander
Paper Towel
Food Processor
Bowl


Ingredients: 

Makes 21 Vadai's

Organic Channa Dal - 1/2 cup
Organic Toor Dal - 1/2 cup
Dry Red Chili - 2
Green Chili - 2
Fennel Seeds - 1 tsp
Mint Leaves - 1 tsp
Ginger - 1 inch
Garlic - 1 tbsp ( powder or minced)
Curry Leaves - 1 strand leaves
Cilantro - 3 Tbsp chopped
Salt to Taste
Onion  Thinly Sliced - 1/2 cup
Asafoetida- 1/4 tsp
Oil - 1 tbsp per paniyaram hole


Preparation:

1. Soak channa and toor dal in a bowl with red chili's in water for 1 1/2 hour for crispy vadai.

2. Remove the excess water and add the soaked ingredients into a food processor along with ginger, garlic, green chilies, mint and curry leaves and blend. If you feel it requires water then add. It must resemble a coarse mix.

3. Add cilantro, onions salt, asafoetida, fennel seeds and mix well.

4. Heat the paniyaram pan. Make mini balls with the masal vadai mix and place it in the middle of your palm. Press the palm with your other hand to get a flattened vadai. Please it on a plate.

5. When the pan is heated add oil into each hole. Allow it to get warmed up and when the oil is ready  place the shaped vadai's into it and allow it to turn golden brown in one side before flipping and cooking on the other side.

6. Once both sides are golden brown and resembles the masal vadai using a spoon remove the vadai and place it on a paper towel lined colander.

7. Serve hot with Tea.

3 Comments:

Ever since Ipot came into my life, I use it the most to prepare food. It is the gadget that perfectly applies to the title of my blog. Eve...

Ipot Pal Payasam/ Rice Pidding / Rice Kheer Using Porridge Setting

Ever since Ipot came into my life, I use it the most to prepare food. It is the gadget that perfectly applies to the title of my blog. Everything prepared in the Ipot turns out delicious and flavorful. I love that food truly gets prepared in minutes and saves us all the time with the clean up.  One thing that we have to however learn is how to use the various features on the Ipot. With the Ipot porridge setting we can make creamy, awesome textured pal payasam in 25 minutes. There is no need for addition of cream, milkmaid or full fat milk. The rice naturally thickens and gets it to taste as if you have already added the rich ingredients. For Akshaya Thithi pal payasam is prepared and served to people. Here is a recipe my sister shared with me.



Gadgets:

Instapot
Measuring Cups
Ladle
Colander

Ingredients:

Milk - 4 cups
Rice - 1/4 cup
Water - 1/2 cup
Sugar -  1 cup ( 3/4 cup for lower sweetness)
Saffron  for garnish



Preparation:

1. Plug the Ipot into an electrical socket and add 1/2 cup of water.

2. Wash rice in a colander and add to the Ipot.

3. Add milk and cover the lid and press on the pressure cook button on the Ipot.

4. Choose porridge setting and the cooking time for 20 mins will show up on the display.

5. Make sure that the heat is on medium level to keep milk from scotching.

6. Once the pressure is released  open the Ipot and add sugar. Mix well.

7. Press on the saute mode and set the timer to 1 minute just to get the sugar to dissolve.

8. Garnish with saffron. You may also add  nuts, elachi powder,dry fruits or cinnamon and serve it hot or cold. 

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