Here is my second version of Karnataka style tomato bath recipe. Few weeks ago, I shared a Karnataka style tomato bath recipe which tastes like hotel ones in Bangalore. This version is a bit different in masala part. This tomato bath tastes like the one served in temple festivals as prasad (Served in Jaatre ) and weddings. You can call this as home style tomato bath recipe. Most of my Kannadiga friends make in this way a nd they call it as tomato palav. In fact I loved this version more than my previous one. You don’t need any side dish for this tomato rice. If you like, you can serve with onion raita. Its a great lunch box recipe because its taste and flavor improves over the time. I am sure your family would love it. As usual I made this tomato rice directly in a pressure cooker to ease my job. So it took less than 20 minutes to prepare. You can add some green peas to make it more colorful and healthy. Friends, do try this Karnataka style tomato bath recipe / tomato palav and share your feedback with me.
Add the ground masala and saute till nice aroma emits. Now add the finely chopped tomato, mint leaves, coriander leaves, salt and saute till tomato becomes mushy.
Add the red chilli powder, coriander seeds powder and turmeric powder. Mix quickly without burning. Lastly add the soaked rice along with water. Mix well and check for salt.
Close the lid and keep the flame high till steam comes off. Now put the weight valve and lower the flame completely. Pressure cook in very low flame for one whistle. It takes maximum 10 minutes for one whistle based on the size of cooker. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with raita if you like. Image may be NSFW. Clik here to view. Enjoy !
Note
For variations, you can use basmati rice or jeera rice but in Karnataka people use Sona masoori for rice varieties like pulao and bath.
Adjust the quantity of chilli powder as per your taste.
If you use Tamil nadu tomato, add more chilli powder based on its tanginess.
Friends, do try this easy version of Karnataka style tomato bath recipe and enjoy !
Ulavacharu is a traditional Andhra special dish originated from Krishna and Guntur districts. Ulavacharu is a soupy (rasam/ saaru) kind of dish made from horsegram (Ulavalu in Telugu and Kollu in Tamil). Its a protein-rich, low fat food that contains a high amount of dietary fibers and is known to lower cholesterol, helps to reduce obesity. It looks thick, dark in color and it has a spicy, tangy taste with an earthy smell and flavor. Ulavacharu is usually served with plain rice adding a dollop of fresh cream, butter or ghee.
Recently people from Sitara foods, a homemade and handmade food brand based out of Hyderabad reached out to me. They are supported and recognized by the Government of India as a women empowerment startup. Friends , do check out their websitesitarafoods.com to see their Andhra special pickles, pulihora paste, masala powders, traditional sweets and fryums. When they asked me to try their readymade ulavacharu paste and make a post in my blog, I had no clue about this recipe. After watching few YouTube videos, I came to know that making ulavacharu is a lengthy process which involves hours of cooking. But Sitara foods has made this authentically on wood fired mud stoves or poyyi by boiling Ulavalu for 14 to 15 hours and then made this readymade paste adding tamarind, spices and is prepared without any preservatives. You can make and enjoy this healthy ulavacharu using this paste effortlessly at home.
All you have to do is just mix the paste in water, simmer and boil till thick. You can do the tempering with or without onion, garlic as you like. I did small modifications in this recipe by adding chilli powder as the spice level is less in this paste. So you can adjust it as per your taste buds. I made it for our weekend lunch. The smell was amazingly good. While boiling, its aroma was wafting through the entire house which tempted us to eat. I am sure everyone would love to try this delicious and delightful dish undoubtedly. As I am not aware of the authentic taste of ulavacharu, I passed a sample of this paste to my neighbor who is from Andhra. She too liked it and gave a good feedback. Apart from the spice level, everything is good in this paste. Friends, do check out and buy this ulavacharu paste from Sitara foods. It will be helpful for bachelors and people who travel abroad to make a quick lunch. Sitara foods is giving a shelf life of 9 months for this product under refrigeration. I hope you find the price reasonable as well. Ok, lets see how to make this yummy and tasty Andhra special ulavacharu easily, instantly and quickly using this readymade paste from Sitara foods.
In a bowl, take 2 cups of water and mix 3 to 4 tbsp of ulavacharu paste.
Heat a kadai and add this diluted ulavacharu. Boil for few minutes in low flame.
Check for taste and add some chilli powder, salt if needed.
In the mean time, heat a small kadai with oil. Temper mustard seeds, urad dal and cumin seeds.
Add red chilli, green chilli and curry leaves. Saute onion till transparent.
Add to the boiling ulavacharu. Boil for few minutes till it reaches desired consistency.
Serve hot with plain rice adding butter, ghee or fresh cream. Enjoy !
METHOD - STEP BY STEP PICTURES
Take 3 to 4 tbsp of ulavacharu paste and mix with 2 cups of water. Check for taste and add some salt and chilli powder if needed. I added 1/2 tsp chilli powder.
Heat a kadai and add this mixture. Let it roll boil for few minutes in low to medium flame.
In the mean time, heat oil in a small kadai. Splutter mustard seeds, urad dal, cumin seeds, curry leaves. Add onion and saute till transparent. Add to the boiling ulavacharu.
Serve hot with plain rice adding ghee or butter or fresh cream. We relished it adding ghee. You can refrigerate the leftover paste and use for few months.
Note
Adjust the quantity of paste as per your taste.
I felt the paste was less spicy. So I used red chilli powder.
Tempering and adding sautéed onions makes this ulavacharu tastes so good and flavorful. So don’t skip it.
Recently I started making idli, dosa batter adding black urad dal (Karuppu ulundhu in Tamil) instead of white urad dal. When I was newly married I have seen my MIL making idli batter with black urad dal but she removes the skin before grinding the batter. Though its a time consuming process, I found it healthier than white urad dal idli. But here I have made the black urad dal idli with skin. I used whole, round black gram dal. You can use split black urad dal too. In my native place Tirunelveli, we make black urad dal dosa which we call as Kurunai dosai in Tamil. I have shared that recipe in my blog years ago. I have always wanted to try soft idli with black urad dal. So I tried it recently and succeeded in my attempt too. Only the color of idli, dosa looks grey otherwise there is no difference in taste and softness. Friends, do try this healthy idli with black urad dal and let me know your feedback.
Wash and soak idli rice, fenugreek seeds for twice or thrice. Soak for 4 hours.
Wash and soak black urad dal for 2 to 3 hours.
In a wet grinder, grind black urad dal with skin till fluffy, smooth adding required water.
Collect the batter in a bowl. Grind the rice to a smooth paste adding required salt.
Add to urad dal batter. Mix them well. Ferment the batter over night.
The next day, mix the batter well. Steam idli for 10 to 15 minutes.
For making dosa, take the required batter in a bowl. Add little water to dilute the batter.
Heat dosa tawa and spread a ladleful of dosa batter. Cook both sides and serve hot.
Serve black urad dal idli and dosa with coconut chutney or sambar !
BLACK URAD DAL IDLI DOSA - STEP BY STEP PICTURES
Wash the idli rice and fenugreek seeds twice or thrice till the water runs clear. Soak it for 4 hours. Wash and soak black urad dal for 2 to 3 hours minimum.
In a wet grinder, take the soaked black urad dal with skin. Grind it adding sufficient water. Make a smooth, spongy batter and collect in a bowl. Do not make the batter too thick or too watery.
Grind soaked rice adding required water and salt to a smooth paste. Collect this batter with urad dal batter. Mix both the batter well using your hands.
Ferment the batter overnight or for 12 hours based on the weather. Batter increases in quantity and becomes fluffy and porous. The next day, mix the batter well.
Boil water in idli pot. Grease idli plate with oil. Pour idli batter till 3/4th of the mould and steam for 10 to 15 minutes. Remove the idli plate. Rest for 5 minutes and scoop the idli.
To make dosa, take the required batter in a bowl. Add little water and loosen the batter. Heat a dosa pan. Make dosa and cook both the sides. Remove and serve with chutney, sambar. Image may be NSFW. Clik here to view.
Note
You can use split black urad dal or whole black urad dal.
Do not remove the skin after soaking the dal.
Grind the urad dal batter fluffy and smooth. Do not make it watery or too thick.
Try this healthy black urad dal idli , dosa and enjoy !
Finger sandwich is in my try list for long time. I have heard from my friends its a good tea sandwich to please a gathering. English style finger sandwich can be prepared with different stuffing whereas in Indian style, people make it with mayonnaise mixed with vegetables or with green chutney, cucumber and tomato. As I have already posted mayonnaise sandwich, I tried finger sandwich with green chutney and cucumber for our weekend breakfast. It came out so tasty and colorful. Looks so cute too. I am sure this finger sandwich would be a super hit among the kids if you make it with mayonnaise base or with green chutney like this. Use fresh bread for the best taste. Also you can make this sandwich ahead of time but keep it in an air tight box, wrapped with damp paper towel or a wax paper and refrigerate till use to prevent the bread from drying. Ok Friends, do try this easy, yummy, Indian style finger sandwich recipe and share your feedback with me.
Almonds / badam - 5 (to give thickness to the chutney)
Cashew nuts - 5
Salt - as needed
Lemon juice - few drops
Sugar - a pinch
Turmeric powder - a pinch (for bright green color)
Water - as needed (use little and grind thick chutney)
HOW TO MAKE FINGER SANDWICH
Wash and slice cucumber, tomato. Trim the edges of bread slices.
Grind all the ingredients to a smooth paste adding sufficient water and make thick green chutney.
Take 2 bread slices and apply butter on one of them. Spread green chutney on the other.
Arrange the cucumber slice on the green chutney slice, sprinkle chaat masala and cover with the buttered bread slice.
Cut into 2 or 4 pieces and decorate with a tomato slice. Insert a tooth pick and serve immediately.
Enjoy this tea party finger sandwich in Indian style !
FINGER SANDWICH RECIPE - STEP BY STEP PICTURES
Wash and slice cucumber and tomato into round, thin slices. Set aside.
Trim the brown part of bread and keep aside. Grind all the ingredients given under “Green chutney” adding less water. Make the chutney thick and spreadable.
I love arbi roast and make this recipe in my kitchen very often. But somehow I haven’t shared this easy, yummy recipe in my blog. So I thought of sharing this recipe for people who look for easy poriyal recipes to cook in a jiffy during busy morning hours. This arbi fry, we call it as seppankizhangu / cheppankizhangu roast in Tamil tastes great with sambar rice, rasam rice and curd rice. Its my family favorite. More than us, Raksha loves it very much as it has a crispy exterior and soft interior just like potato roast. For variations, you can use small sized baby potatoes instead of arbi (colocasia, taro root in English). Friends, do try this yummy arbi roast and enjoy with rice.
Wash the arbi and pressure cook for 1 whistle in low flame.
Remove the skin and chop into thick roundels.
In a plate, take the spice powders, salt and flours.
Mix gently. Add arbi, cooking oil and coat well. Heat oil and temper the ingredients.
Arrange the arbi and cook in medium flame till golden on both sides.
Cook till crispy. Remove and serve hot with rice.
METHOD - STEP BY STEP PICTURES
Wash and clean the arbi /colocasia. In a pressure cooker, take the arbi and add sufficient water. Pressure cook in low flame for 1 whistle. Make sure arbi is cooked retaining its shape. It should not become mushy.
Open the cooker after the steam is released. Keep in cold water and peel the skin. Chop into thick roundels. Set aside.
In a wide plate, add in red chilli powder, coriander powder, turmeric powder, salt, rice flour, corn flour. You can add garam masala powder and crushed fennel seeds optionally. Add arbi and 2 tsp of oil. Mix everything to coat the arbi with masala. Add very little water only if needed.
Arrange the masala coated arbi in the kadai. Cook in medium flame till the bottom turns golden. Flip and cook the other side till golden brown. It will turn slightly crispy too. Please adjust the flame to medium or high as per the need. Once its golden on both the sides, remove it from the flame. Serve hot with rice and sambar / rasam. Enjoy !Image may be NSFW. Clik here to view.
Note
Adjust the quantity of spice powders as per your taste.
You can use yam or baby potato instead of arbi.
Try this easy, yummy arbi fry for rice and enjoy !
Recently when I went to Salem, my MIL gave me few bitter gourds that was grown in our backyard. Usually I make bitter gourd pitlai, poriyal or crispy bitter gourd chips. This time for a change, I tried Bengali style Tetor dal recipe with moong dal and bitter gourd (Korola in Bengali). We can call it as bitter gourd dal in English. When I saw this recipe in YouTube, I felt bitter gourd and dal combo tastes weird as we are adding a bitter vegetable. But to my surprise, it came out really well. Being a bitter gourd fan, I just loved it. The trick lies in slicing bitter gourd thinly and saute in oil till its cooked. By doing this way, bitter gourd tastes mildly bitter in this recipe. Cooking procedure is simple too. Tastes good when mixed with plain rice adding few drops of ghee. Begun bhaja and aloo posto are the best side dish for this tetor dal. Luckily I have posted both the recipes in my blog already. So please check the links below. My recent love for Bengali vegetarian food is reflected in this dish. Ok friends, do try this Bengali style Tetor dal / bitter gourd dal and share your feedback with me.
Cooking oil or mustard oil - 2 tbsp ( I used refined oil)
Salt & water - as needed
To temper
Ghee / clarified butter - 1 tbsp
Mustard seeds - 1/2 tsp
Bay leaf - 2
Red chilli - 2 (whole)
Grated coconut - 1/4 cup
Ginger paste – 1 tsp
HOW TO MAKE TETOR DAL
Wash the moong dal and pressure cook adding enough water. Mash and keep aside.
Wash and chop bitter gourd slices thinly. Heat oil and saute the slices till its completely cooked and shrink in size. Remove in a plate.
Temper mustard seeds, bay leaf, red chilli, grated coconut, half of ginger paste and saute for few minutes.
Add the bitter gourd slices to it and saute well.
Lastly add the cooked moong dal, salt, sugar and required water.
Boil for few minutes. Add the remaining ginger paste and switch off the flame.
Serve with plain rice, begun bhaja or aloo posto !
METHOD - STEP BY STEP PICTURES
Wash the moong dal and take in a pressure cooker. Add 2 cups of water, a pinch of turmeric powder. Pressure cook in low flame for 2 whistles till dal cooks mushy. Open the cooker after steam is released. Mash and set aside.
Wash and slice the bitter gourd thinly. Heat 2 tbsp oil in a kadai. Saute the thin bitter gourd slices in low to medium flame till its roasted and golden brown in color. Remove in a plate.
Melt ghee in a pan. Temper mustard seeds, 2 bay leaf, 2 whole red chilli and 1/2 tsp of grated ginger / ginger paste. Lastly add grated coconut and saute till it turns golden in color. Switch off the flame.
Add the sautéed bitter gourd slices, required salt, sugar to the cooked dal. Add tempered ingredients too. Add the remaining ginger too. Mix well. Add little water and adjust the consistency.
Boil for few minutes. Switch off the flame. Serve with plain rice adding few drops of ghee. You can serve with begun bhaja or aloo posto as side dish. Enjoy !
Note
Make sure you saute and roast the bitter gourd slices.
If you want to remove bitterness, soak the bitter gourd in little salted water. Squeeze well and then saute in oil.
Some people add 1 cinnamon, 1 clove and cardamom in ghee while tempering. But I din't use it.
Usually I cook plain pasta, macaroni in an open pot but I feel its a time consuming job and baby sitting is also needed. We should stand nearby to avoid spilling over and keep it stirring to avoid sticking to the bottom. So I started cooking penne pasta, macaroni in pressure cooker recently. Its so easy, takes very less time when compared with open pot method. Mess free too. Just add pasta and required water, pressure cook in high flame for 2 whistles. Drain the cooked water and wash with cold water. Viola ! Pasta is ready, cooked well and soft holding its shape. You can follow the same method for cooking macaroni as well. Sometimes pasta gets over cooked if you leave for more whistles. Still you can make tasty dishes with it. I definitely liked this way of cooking pasta easily in a pressure cooker. I hope you will love it too. Friends, do try and share your feedback. Lets see how to cook plain pasta/ penne pasta in a pressure cooker with step by step pictures and video !
Cover the cooker and pressure cook in high flame for 2 whistles. Switch off the flame and open the cooker after the steam is released. ( If you are in a hurry, you can remove the pressure by removing the weight valve or showing the cooker under tap water.)
Drain the cooked water. Add 2 to 3 cups of cold water and wash it well. Drain the water. You can also wash the cooked pasta in tap water and drain it. This step helps to remove the excess starch. Pasta becomes fluffy. Remove in a bowl and keep it covered.
Badam milk made using ready made badam drink mix must be the favorite of many people. In my house Sendhil loves to drink it hot whereas I love chilled/ cold badam milk. I used to buy MTR or AACHI badam mix powders. I never thought homemade badam milk mix is so easy until I tried at home recently. It can be prepared easily with very few ingredients. Homemade badam milk mix powder is always healthy and hygienic when compared to store bought ones. Here I have made this badam milk powder without sugar. You can add cane sugar or white sugar while mixing with milk. Though the shelf life of this instant badam milk powder is less, homemade ones is a cheap and best option. Friends, do check out the recipe for homemade badam milk mix and enjoy this healthy, delicious beverage at home.
Boil 1 cup of water. Add almonds and boil for a minute.
Soak for 5 minutes. Drain the water and wash under cold water.
Peel the skin easily and blanch the almonds.
Spread the almonds in a cloth and pat dry them.
Dry roast the almonds for few minutes. Cool down completely.
Grind the roasted almonds, cardamom, saffron threads and turmeric powder to a smooth powder.
Add milk powder, mix well and transfer to a box. Badam milk powder mix is ready.
To make badam milk, take hot milk in a cup. Add sugar, badam milk mix and mix well.
Serve hot and enjoy !
METHOD - STEP BY STEP PICTURES
Blanch the almonds/ badam. To quickly blanch the badam, boil 1 cup of water and add the almonds. Boil for few minutes and switch off the flame. Soak for 10 minutes and drain the hot water. Run it under cold water and peel the skin easily.
In a cotton cloth, spread the blanched badam. Pat dry and make sure badam is dry.
Heat a kadai and dry roast in medium flame till the badam till brown spots appear here and there. Switch off the flame. Let it cool down completely.
In a mixie jar, add badam, saffron threads, turmeric powder and grind for few seconds at regular intervals to powder it finely. Remove in a bowl and add milk powder. Mix well.
Store in an air tight box. Use a clean spoon to handle. Its shelf life is 15 days without refrigeration.
To make badam milk, take 1 cup of hot milk, add 1 to 2 tsp sugar. Add 1 tbsp badam drink mix. Mix well and enjoy. For kids, you can also filter the milk and drink. Enjoy !Image may be NSFW. Clik here to view.
Note
I did not add sugar in badam mix powder. You can grind along with badam if you like.
Adjust the quantity of badam mix while adding to hot milk.
I am very happy to share this article about the most trending kitchen gadget across the globe, Instant Pot. When I was planning to buy from Amazon, my little sister Radha who is in US volunteered to help me out by adapting my stove top recipes to instant pot and to share the Indian recipes with me with step by step pictures and video in her YouTube channel, Cyber kitchen. She has been using Instant Pot for more than a year and she has gone crazy with this gadget. She has also posted few basic instant pot Indian recipes video in her channel. So with the help of my sister, I am planning to share some instant pot recipes in my blog. Stay tuned ! To begin with, here is a basic post about what is Instant pot, Is it useful and beneficial for Indian cooking, difference between pressure cooker and Instant Pot, accessories of Instant Pot, where to buy etc. I hope this post will be helpful for people who are looking to buy one or how to get started with it.
INSTANT POT BASICS
What is an Instant Pot
Instant Pot is an all-in-one multi-programmable cooking device that works as a pressure cooker, sauté pan, slow cooker, steamer, yogurt maker, warming pot etc. With instant pot you can make all your favorite meals with minimum effort and less time. People love it because it is convenient, a time-saving device that lets you cook quickly without any supervision. So it is truly a useful addition to our kitchen.
Benefits of Instant Pot
An Instant Pot can replace many kitchen appliances so half of your kitchen space is saved.
Compared to cooking with other appliances, instant pot saves energy up to 70%.
Unlike a stove-top pressure cooker, you don’t have to keep checking the food. Just set the time and forget it.
Safe to use. Instant Pot is designed to operate within safety limits. For example it doesn’t allow pressure cooking when the Lid is not firmly clamped.
Interior comes in stainless steel which is healthier than the non-stick pans that contain harmful Teflon coating.
It is easy to clean.
Image may be NSFW. Clik here to view.Image may be NSFW. Clik here to view.
Instant Pot : How to get started
Perform a water test in your new instant pot before making your first meal.
Wash the inner pot with hot water and soap before first use (sterilize).
Wipe clean the bottom and sides of the inner pot with a damp cloth and ensure the heating element is dry and free of food debris.
Always check the sealing ring is properly installed before closing the Lid.
Don’t overfill food in the inner pot, it may cause clogging the venting knob. Make sure to fill food within the Max level.
Don’t touch the lid when cooking.
Replace the sealing ring every year as it stretches over time.
Things to know about Instant Pot
You need to lock the lid for all instant pot functions except sauté.
The cooking time you set is not exactly the time Instant Pot takes to cook your food. It takes some extra time to preheat and develop pressure (4 - 5 mins) before the timer begins.
Instant Pot needs at least 1 cup of liquid to create pressure and cook.
Instant pot will show a "Burn" message when there's no enough liquid in the food. Press cancel and stop cooking.
Steaming is not the same as pressure cooking, steaming creates more pressure inside the pot, so make sure to fill the bottom of the pot with water and the food is elevated in a trivet or steamer basket.
Instant pot cooking time and depressurization time (Natural Release) varies based on how much food you put into it.
You can use the handles on either side of instant pot as a lid holder as well.
You can use Instant Pot for reheating your food by keeping food in the stackable pans with water filled outside.
Instant Pot is not suitable for deep frying, grilling, baking cookies etc.
Image may be NSFW. Clik here to view.
Instant Pot Accessories
Steamer Basket - used to steam veggies or eggs without losing its nutrients and texture.
Trivet with handle - used to steam potatoes, corn, cauliflower, broccoli etc, also serves as a pan lifter when baking.
3 tier stackable pans - used for pot-in-pot cooking, variety of foods can be cooked simultaneously, can also be used separately as a dessert pan for cheesecakes or baking pan.
Silicone oven mitts - used to hold/lift the hot inner pot when cooking is done.
Idli plates - used to steam idli, puttu, momos, rice dumplings etc.
Glass Lid - can be used if needed in Sauté and keep warm modes.
We all grew up using stovetop pressure cookers and have been using stovetop cooking methods for many years to make elaborate meals. But nowadays due to lack of time people seek out something that cooks quick & easy and saves time. So based on modern needs kitchen accessories are evolving from traditional pressure cooker to electric cooker and then came the Instant Pot - a multi-functional pressure cooker.
Traditional stovetop cooking is definitely the best choice for certain types of food, but when it comes to safety features and ease of use, Instant pot is the best. The main difference between a standard pressure cooker and the Instant Pot comes down to usability, technology and control. While our good old pressure cookers were often subject to explosion, causing mess and injuries, the Instant Pot is designed with safety mechanisms that make it much safer to use. Instant Pot comes with many pre-programmed smart features and is designed to make easy & mess-free cooking without compromising the taste and hygiene.
Cooking with a stovetop pressure cooker needs inspection like watching the whistle sound and switching off, whereas in Instant Pot we just click a button and don’t have to watch it at all. So the level of control you get from instant pot is a major advantage. With the newer editions of instant pot, you have Alexa and WIFI connectivity too.
Instant pot can be used anywhere with a power outlet so you can take it with you on a vacation and cook a tasty meal instead of opting for unhealthy junk food from shops.
I cook almost all Indian recipes everyday with my Instant Pot for more than a year now. Especially when making rice, one-pot meals, curries and desserts, it comes out perfect every time.
Finally pressure cooked or instant pot always depends on one’s personal preference. Most of the features of instant pot are user-friendly and novel that cannot be matched by other kitchen devices. All you need to do is spend some time with your instant pot to master it in order to make the most out of it. So Instant Pot makes life easier and is definitely worth buying.
Where To Buy
There are various models in instant pot that comes with different features. So please do some research and buy the best one that suits your needs. My sister bought from Costco that came with all accessories. I have shared the link below.
Cauliflower is in season now. So I buy it once in a week and trying some yummy recipes with it. Last week I prepared this cauliflower curry without onion and garlic for the first time. Its a dry sabzi that goes well with rice, roti or naan. This Jain style gobi curry came out so well even though its without onion, garlic. Its called as Sukha gobi and this recipe is ideal for fasting / Vrat ka khana during Navratri. Friends, do try this easy, yummy cauliflower curry without onion and garlic for rice or roti. Share your feedback with me.
Mix quickly and add the parboiled cauliflower florets. Mix well. Sprinkle little water if the curry looks too dry. Cover cook till cauliflower is completely cooked. Add some aamchur powder (optional) and mix well.
Boil and evaporate if there is excess water. Switch off the flame and garnish with coriander leaves.
Serve hot with rice, roti and naan. Enjoy ! For variations, you can add some frozen green peas, boiled and cubed potato along with cauliflower. This is mentioned as aloo gobi matar curry in North India.
Enjoy !
Note
I didn’t use tomato or aamchur powder in this recipe. Instead I sprinkled some lemon juice at the end.
For variations, you can saute frozen green peas along with cauliflower and make this curry.
You can also make this in gravy kind by sauting tomato along cauliflower and adding more water for cooking.
Adjust the quantity of chilli powder and other spice powders as per your taste.
Try this easy, yummy cauliflower curry without onion, garlic and enjoy with rice, roti !
Today’s recipe is enga ooru Salem special tomato kurma. It tastes similar to the road side hotel kurma in Tamil nadu. Though I was brought up in Salem, I have never got a chance to eat this type of Kurma near my place. But I was a regular buyer of street foods / Kai endhi bhavan foods in and around 1st and 2nd Agraharam, Salem town. Recently I came to know about this Salem special thakkali sambar and Thakkali kurma for idli, dosa in YouTube channels. I found this type of tomato kurma is popular in Ammapet area. I must try during my next visit to Salem. By seeing the title in Gowri’s Samayalarai YouTube channel, I got tempted and tried it immediately. I made this as side dish for idiyappam and dosa. It came out so well and flavorful. The highlight of this kurma is the watery consistency. It smells and tastes like kurma but its texture is more like kuzhambu/ gravy. So you can call this as tomato kuruma kulambu in Tamil. I also came across Salem thakkali sambar in another channel. I am planning to try that as well to see the difference. Ok friends, lets see how to make Salem special tomato kurma recipe with step by step pictures.
Heat oil in a kadai and saute all the ingredients given under “ To saute in oil”.
Let it cool down. Grind the masala adding required water. Set aside.
Heat oil in a kadai. Temper fennel seeds, bay leaf and curry leaves. Saute onion till transparent.
Add the ground masala and saute for a minute till thick. Add 1 to 1.5 cups of water and mix well.
Check for salt and boil the kurma till you get nice smell. Switch off the flame and garnish with coriander leaves.
Serve this tomato kurma with idli, dosa, idiyappam !
METHOD - STEP BY STEP PICTURES
Wash and chop tomato, onion and set aside. Peel garlic and ginger. Grate coconut.
To grind masala, heat oil in a kadai. Saute fennel seeds, cumin seeds, cinnamon, cloves, chopped onion, ginger, garlic. Add tomato and saute till mushy. Add red chilli powder, coriander powder, turmeric powder and mix well. Lastly add grated coconut, roasted gram dal and mix quickly. Switch off the flame.
In this post, I have discussed how to use Instant pot buttons / Preset Programs also known as IP cooking modes and Instant pot cooking time chart/ table or cheat sheet for beginners. Hope the chart/list would be useful for beginners to get some idea. Please adjust the quantity of water and cooking time for Indian dishes based on your Instant pot model, quantity and usage. Do check out my first post on Instant pot.
In my Instant pot, there are 10 preset modes /smart programmable options. I have shared how to use each mode for people who are getting started with Instant pot. Please check this link to view my instant pot model.
Saute
Pressure cook ( In some IPs, its mentioned as Manual button)
Slow cook
Steam
Yogurt
Rice
Porridge
Soup / broth
Bean chili
Multigrain.
Smart Programs / Instant Pot Buttons
Image may be NSFW. Clik here to view.Image may be NSFW. Clik here to view. Image may be NSFW. Clik here to view.
Sauté Button
Don’t use the lid on sauté mode.
Press the “Sauté” button.
You can choose to sauté in Normal, More or Less temperatures.
Press sauté (also works as an adjust button) several times to toggle between the temperature levels.
Use Normal sauté for Pan searing.
Use Less sauté for Simmering & thickening sauce.
Use More sauté for stir-frying & browning.
Press +/- keys to adjust the sauté time.
You can sauté for a maximum of 30 mins.
When you press the saute, the display changes to “ON” after ten seconds and starts heating up.
Then it shows “Hot”, and you can start adding the ingredients.
Image may be NSFW. Clik here to view.Image may be NSFW. Clik here to view.
Image may be NSFW. Clik here to view.Image may be NSFW. Clik here to view.
Pressure Cook Button (Manual)
Use this smart program for Manual Programming.
Lock the lid in pressure cook mode, or it will prompt you to lock the Lid.
Turn the steam release handle to “Sealing” position.
Now press the “Pressure Cook” button.
You can pressure cook in Normal, More or Less temperature settings.
Use the “Pressure Level” button to cook in “High” or “Low” pressure your recipe calls for.
Use +/- keys and set the pressure cook time.
Instant Pot will show “ON” to indicate the cooker is heating up and developing pressure.
Once pressurized, the timer will start a count-down.
When cooking is done, the instant pot will beep and goes to “Keep Warm” mode.
Do a quick release or natural release based on the food type.
Natural Release: Leave the steam release handle in “Sealing” position. The cooker will depressurize naturally over time and the float valve pops down. May take 10-40 mins based on the quantity of food.
Quick Release : Turn the steam release handle from “Sealing” to “Venting” position. For precaution don’t stay close while doing a quick release.
Slow cook Button
Use this smart program for All-day-cooking.
Lock the Lid and remember to keep the steam release handle in “Venting” position since it is going to cook all day long.
Press the “Slow Cook” button.
You cannot use +/- keys in this mode.
Press the slow cook button several times to choose Normal (Medium cooking time 6 hrs), More(Fastest cooking time 4 hrs) or Less(More cooking time 8 hrs).
When cooking is complete, the instant pot will beep and goes to “Keep Warm” mode.
Steam Button
Steaming creates more pressure than pressure cooking.
Always use a trivet or steamer basket to elevate the food and fill the bottom of the pot with water.
Lock the lid and turn the steam release handle to “Sealing” position.
Press the “Steam” button.
Choose between Normal, More or Less temperature settings based on the food type.
Always do a Quick release to prevent overcooking and preserve the nutrients.
Yogurt Button
Use this smart program to make fresh home-made yogurt.
Pour milk into the Instant Pot.
Press the “Yogurt” button several times until it shows “boil”.
Instant Pot beeps when boiling is done.
Let the milk cool down for 15-20 mins.
Add some yogurt (with live cultures) into the cooled down milk.
Whisk well.
Lock the Lid, no need to keep the steam release handle.
Press the “yogurt” button until it shows 8 hrs.
Rice Button
It is an Automated cooking program to cook rice.
Lock the lid and turn the steam release handle to “Sealing” position.
Press the “Rice” button.
You can choose between Normal(12 mins), More(15 mins) or Less(8 mins) setting based on the type of rice.
Instant pot displays “Auto” while heating up and then the timer starts a count-down.
Wait for Natural Release to get fluffy rice, or you can also opt to do Quick Release after 10 mins of Natural Release.
Porridge Button
Use this smart program to prepare oatmeal, porridge, kheer etc.
Lock the lid and turn the steam release handle to “Sealing” position.
Press the “Porridge” button.
You can cook in Normal, More or Less heat based on the grain you use for porridge.
Always do Natural Release when cooking food that expands.
Soup/Broth Button
Use this smart program to make vegetable soup and broth.
Always do Natural Release.
Bean/Chilli Button
Use this smart program to cook beans or legumes.
Choose temperature setting based on the type of bean and texture (soaked/dry).
Ensure the food is completely immersed in water.
Always do Natural Release.
Multigrain Button
Use this smart program to cook tough grains or mixture of grains and beans.
Choose temperature setting based on the type and texture.
Always do Natural Release.
Other Controls / Buttons
Cancel:
Press the Cancel button any time to stop a smart program.
Delay Start:
Use this to postpone cooking up to 24 hours.
Select any smart program (except sauté) and then press the “Delay Start” button.
Use +/- button to adjust the hours & minutes before cooking will begin.
Keep Warm:
It goes on by default for all smart programs except sauté, sous vide and yogurt.
Sound On/Off:
Press and hold - key for 5 secs or until the display shows “S off”.
Press and hold + key for 5 secs or until the display shows “S on”
Temperature unit F or C:
Press and hold + and - keys together for 5 secs to toggle between F and C.
Instant Pot Cooking Time Chart
Here is the basic times chart for Instant Pot Cooking, however it may vary based on your instant pot model. Please do some experiment with your instant pot to come up with the exact cooking time based on size, texture & quantity of food you prefer to cook.
Rice / Grains (cook on HIGH pressure)
Rice/Grains
Rice : Water Ratio
Cooking Time (mins)
Release Mode
Rice - Sona Masoori
1:2.5 (adjust)
4 - 5 mins
NR
Rice - Basmati
1:1.25 (adjust)
4 - 5 mins
NR
Brown Rice
1:1.5 (adjust)
20 - 22 mins
NR
Rice Congee
1:4
16 - 20 mins
NR
Millets
1:2
10 - 12 mins
NR
oats
1:2
3 - 4 mins
QR
Vegetables (Cook on HIGH pressure, +2 mins if using steamer basket or Pot-in-Pot)
Vegetables
size
Cooking Time (mins)
Release Mode
Cabbage
shredded
3 mins
QR
Carrot
whole / sliced
3 - 4 mins
QR
Green Beans
whole / sliced
3 - 4 mins
QR
Beets
sliced
4 mins
QR
Corn
whole
5 mins
QR
Corn
kernels
2 mins
QR
Cauliflower
florets
2 - 3 mins
QR
Broccoli
florets
1 - 2 mins
QR
Potato
whole
8 mins
QR
Potato
cubed
4 - 5 mins
QR
Sweet Potato
cubed
2 - 4 mins
QR
Eggplant
cubed
3 - 4 mins
QR
Okra
Thick cut
3 mins
QR
Raw Banana
cubed
3 - 4 mins
QR
Pumpkin
cubed
2 - 3 mins
QR
Chayote
cubed
3 - 4 mins
QR
Mixed Vegetables
any
3 - 4 mins
QR
Lentils & Beans (immersed in water, cook on HIGH pressure)
I started making chocolate quesadilla at home after tasting chocodilla at Taco bell restaurant. Chocolate quesadilla is nothing but chocolate filled tortilla. Earlier I used to make Nutella quesadilla but this tortilla stuffed with dark chocolate shavings or choco chips tastes the best. Its so easy to make and I am sure your kids and family would love it. Its so easy to make it if you have readymade or store bought tortilla sheets in hand. Friends, do try this chocolate quesadilla and share your feedback with me. Lets see how to make chocolate quesadilla at home with step by step pictures.
Grease the dosa tawa with butter and put a tortilla sheet. Cook one side and flip it. Spread the chocolate gratings in one half of the cooked side or spread the choco chips in one half of the sheet.
Grease with butter and remove the chocolate quesadilla. Cut into two triangles using a scissors or knife and serve hot ! Enjoy topping with chocolate sauce if you like.
Note
Adjust the quantity of chocolate as per your taste.
You can spread Nutella instead of grated chocolate but taste differs.
You can also try adding grated diary milk chocolate instead of dark chocolate but I am not sure about its taste and texture.
Do not over cook tortilla sheets. It may become chewy.
During this lockdown period, when I was thinking to post a collection of some easy breakfast/ dinner recipes, Upma varieties came to my mind. Guys, Please don't hit me for posting this collection😁. According to me, Upma recipe is an under rated dish😉. If properly made, it is one of the easiest and tastiest Indian tiffin recipes that can be prepared instantly with minimal ingredients. I think many of you agree with me😜.
In this post, I have shared 40 upma varieties which includes rava upma varieties like basic rava upma, bansi rava upma in Karnataka style, Healthy wheat rava upma and Chiroti rava uppittu in hotel style, kichadi, kharabath recipes, Semiya upma recipe, Semiya biryani, rice sevai, Poha upma/ Aval upma varieties In South Indian and North Indian style, Sabudana/Sago upma in South Indian and North Indian style, Rice upma recipes, Puli upma/ tamarind upma, idli upma recipes, millet upma varieties etc. Apart from this, I have also shared homemade rava upma mix and Poha upma mix recipe too. I am sure bachelors and working women will find it helpful to make a quick breakfast, dinner recipe. I still have a big list of upma recipes to try. I will update this list once I post them in my blog. Ok, lets see the collection of 40 upma varieties below. Do try and share your feedback with me.
In my house, we used to drink milk with turmeric powder and pepper powder at night during initial stages of cold and cough to get a good relief. Apart from this, we also inhale steam twice in a day, do salt gargle, drink hot water, consume everything hot throughout the day to curb cold and cough in the initial stages itself. As per my ayurvedic doctor’s advice, every night before going to sleep, I give turmeric milk adding a pinch of pepper powder for Raksha as she is prone to get cold and cough very often. Addition of pepper powder helps to absorb curcumin from turmeric powder. My mom and MIL has also insisted me to give manjal milagu paal (also known as Golden latte) at night and some tulsi leaves in morning when she was a kid to build her immunity, get rid of cold, cough, allergies and to improve overall health. Now when I heard about this Corona virus ( Covid-19 ), we all started to consume this manjal paal everyday at night. So I thought of making this post for beginners to know about our traditional turmeric milk and its health benefits. Drinking a cup of milk adding a pinch of turmeric powder + pepper powder everyday has so many amazing health benefits.
It is loaded With Antioxidants
Helps to boost immunity
Induces good sleep
Helps to Reduce Inflammation and Joint Pain
Improve Memory and Brain Function.
Curcumin in Turmeric helps to Improve Mood
Protect Against Heart Disease.
Lowers Blood Sugar Levels.
Reduce Risk of Cancer.
Has Antibacterial, Antiviral and Antifungal Properties.
Some articles have mentioned that turmeric milk helps in weight loss too.
As far as I know turmeric milk doesn’t have any side effects in general. But over consumption or over dosage for some people may experience nausea, stomach upset problems. If you want to give turmeric milk for babies or kids below 3 years, please consult your doctor. Every year my MIL used to give me a pack of homemade turmeric powder using the raw turmeric we buy during Pongal festival. I add a pinch of turmeric powder in milk, boil for few minutes and then consume it. You can also use good quality store bought turmeric powder. Ok, lets see how to make turmeric milk at home with step by step pictures and video.
For variations, you can also add a pinch of dry ginger powder, a pinch of cinnamon powder too. If you are using jaggery, add powdered jaggery or jaggery syrup after switching off the flame. This helps to avoid curdling of milk.
Enjoy !
Note
Usually I add 4 tsp of sugar for 500ml milk. Add 2 tbsp of palm sugar candy if using.
Do not add more turmeric powder and pepper powder than the mentioned quantity. Over dosage may result in stomach upset problem for some people.
Drink the milk hot when you have cold and cough. It helps to give a good relief from cold and cough during initial stages.
Try this healthy turmeric milk at home and enjoy !
In this post, I have shared a list of lockdown recipes for Indian vegetarian breakfast, dinner, lunch and snacks that uses minimal ingredients, vegetables, oil and ghee at home. I have also made a downloadable PDF for easy access. When I shared the collection of upma varieties, some of my readers asked me to post a collection of easy Indian breakfast'/ dinner and lunch recipes using non perishable foods, uses minimum or no vegetables and rice during this lockdown period / home quarantine period.
Not only that, many people working from home find it really difficult to manage kitchen, household works, kids and office work together without house maids. For those people, I have shared some easy breakfast, lunch and dinner recipes which can be prepared instantly with less chopping works, minimum vegetables and dry ingredients.
Most of the recipes I shared here are with dry ingredients like pulses, legumes, flours like wheat flour, ragi flour, rice flour, Poha/ pressed rice, sago, rava which can be stored for long time. I have given recipes with basic vegetables like potato, tomato, onion for side dishes.
Lunch recipes given in this list are one pot rice recipes that can be prepared quickly under few minutes in a pressure cooker, few kuzhambu varieties without any vegetables or with a single vegetable like potato, cabbage, cauliflower etc. Most of these recipes can be stored in refrigerator and use it for few days. Infact, they taste more better day by day. Just reheat and serve. You can alter the recipes based on the ingredients in hand.i.e by using chilli powder instead of chillies, using frozen vegetables instead of fresh ones, by using tomato puree instead of chopped tomatoes, desicated coconut etc. Finally I have also shared few snacks and sweets recipes which needs less oil and ghee by getting ideas from my friend Shalini and my sister Radha.
During this pandemic situation, I am trying to include foods that are rich in Vitamin c, anti fungal, anti viral Indian spices to improve and boost immunity. So I am taking pepper, cumin, garlic, ginger, onion, turmeric in the form of rasam, thogayal, pachadi, podi varieties, chutney varieties, turmeric milk, garlic milk. I have added all these recipes in the list. I also consume fruits like mosambi, orange, gooseberry, muskmelon, apple and watermelon in my regular diet to keep up the immunity levels. I will add more recipes using gooseberry in my upcoming post and include them in this list.
I hope this list of lockdown recipes would be helpful to you to decide on what to cook during this home quarantine period. I know I am late in sharing list but its better late than never 😊. Ok friends, lets check out the list of Indian recipes that can be prepared during this lockdown period with the available ingredients in our pantry/ kitchen. Lets hope and pray God to overcome this pandemic situation and fight Corona !!
I have shared some easy idli, dosa batter recipes which requires no or less idli rice. Some people may have a stock of ration shop rice. So I have included ration rice idli dosa batter and raw rice idli batter too. I have also given instant dosa varieties, one pot upma varieties, sandwich, paratha, pasta & noodles recipes that can be prepared instantly. Check it out below.
I have made a separate post for40 upma varieties which includes rava, semiya, bread, millets, rice, pasta etc. Please check this link or click the image above.
SIDE DISH RECIPES – Chutney, Sambar, Kurma, Gravies
In this section, I have shared side dish recipes for idli, dosa, chapathi, poori and other tiffin varieties. I have shared all the coconut , tomato, onion , garlic and ginger based side dishes assuming you might be getting any or all these vegetables in your place. Please choose the dishes according to the ingredients in your hand and try them.
Friends, do check out the above list. Choose the recipes based on the ingredients in your hands and try them. If you find this list useful, do share with your friends and family members. Do leave a comment in the comment box below. It will make me happy😊 Stay safe and take care !!
During this lockdown period, I prefer to make one pot meals for my weekend lunch. Last Sunday I made this masala khichdi with vegetables, rice, moong dal and spices easily in a pressure cooker instead of veg biryani. We all loved it very much. It was a tummy filling, healthy and tasty North Indian style lunch. Usually I make plain moong dal khichdi for Sendhil whenever he suffers from stomach upset problems for easy digestion.
This is the first time I made khichdi with vegetables and masala. Roasted papad, pickle and raita with onion or cucumber serves as the best side dish for this khichdi. So this recipe would be ideal for bachelors and working women as there is no grinding job and can be made easily in a pressure cooker. For variations, you can make this masala khichdi without vegetables, use toor dal instead of moong dal and modify it based on the ingredients available in your kitchen. Also you can adjust the consistency of this khichdi slightly watery or thick as you like. Usually people use rice and water in the ratio of 1:4. You can use the same or add more water to adjust the consistency. Its a healthy wholesome meal for lunch or dinner. Friends, do try this yummy, easy masala vegetable khichdi. You will love it too ! Ok, lets check out this vegetable dal khichdi recipe with step by step pictures.
Lastly add the chopped vegetables, Mix well. Add garam masala powder and mix well. Add 4 to 5 cups of water, chopped coriander leaves and mix well. Check for taste, add more salt or spice powders if required. Close the cooker with lid. Keep the flame high till steam comes out. Put the weight valve and lower the flame completely. Pressure cook in very low flame for one or two whistles.
Open the cooker after the steam is released. Mash the cooked rice, dal along with vegetables. Add 1/2 to 1 cup more hot water if the khichdi is too thick. Adjust salt accordingly. Top it with ghee and serve hot with roasted papad, raitha or pickle as side dish. Enjoy !Image may be NSFW. Clik here to view.
Note
Rice + dal and water ratio is 1:4. But you can add 1:5 based on the consistency you like.
Adjust the quantity of chilli powder, dhania powder and chillies as per your taste.
You can skip garam masala powder. Its completely optional. But adding it gives a nice flavor.
Don’t forget to add ghee at the end before serving. It adds a nice flavor and taste to the khichdi.
Temper cumin seeds, hing in 1 tbsp ghee. Switch off the flame. Add 1/4 tsp of red chilli powder in hot ghee and pour over the khichdi. This step is optional.
Try this easy, yummy one pot masala khichdi and enjoy !
Last week when I was looking for kuzhambu without vegetables, I made this Iyengar style appala kulambu for the first time. I never thought a vatha kuzhambu adding fried appalam / papad tastes so good. Its so easy to prepare and also stays good for 3 to 4 days in refrigerator. Day by day, its taste and flavor got improved when I reheated and consumed it. I am sure this kuzhambu recipe without vegetable, coconut, onion, garlic would be helpful during this lockdown period. Use sesame oil / gingely oil / nalla ennai and fry the papad in oil for best taste. Ok friends, lets see how to make this no onion, no garlic, no vegetable, no coconut appala kulambu recipe with step by step pictures.
Heat sesame oil in a kadai. Tear the papad into small pieces. Fry the papad in oil.
Lower the flame and splutter mustard seeds, urad dal, chana dal, methi seeds, cumin seeds.
Once the dal turns golden, lower the flame completely. Add turmeric powder, sambar powder, salt, hing and pinched curry leaves.
Saute quickly and add 1 cup of tamarind extract immediately.
Add jaggery and boil the kulambu till raw smell leaves.
Mix rice flour in little water without lumps.
Add to the kuzhambu and boil till it becomes thick and oil starts to float on top.
Switch off the flame. Serve with plain rice and enjoy !
HOW TO MAKE APPALA KULAMBU - STEP BY STEP PICTURES
Soak tamarind in 1 cup warm water for 15 minutes and take the extract. Take the papad and tear it into small pieces. Heat sesame oil in a kadai and fry the papad pieces.
Lower the flame and add the mustard seeds, urad dal, chana dal, methi seeds, red chilli, hing and curry leaves.
Saute till dal turns golden brown. Lower the flame completely. Add sambar powder, turmeric powder. Mix quickly without burning. Image may be NSFW. Clik here to view.
Add 1 cup of tamarind extract. Mix well, add required salt, jaggery. Boil till raw smell of tamarind goes off. If needed, add 1/2 cup more water.
Mix 1 tsp of rice flour in 1/4 cup water without lumps. Add to the kuzhambu and boil till it becomes thick and oil starts to float on top. Image may be NSFW. Clik here to view.
Potato curry / potato roast can be prepared in many ways. This Tamilnadu brahmin style potato kara kari recipe without onion, garlic is one of the easiest method of making it. It tastes so good with sambar, rasam and curd rice. You can also serve it with lemon rice. Kids would love this potato kara kari if you make it less spicy. If you have boiled potatoes in hand, you can make this kara kari under 10 minutes. No grinding and very less chopping works is needed for this recipe. I have already shared a Tamil brahmin style urulaikilangu fry recipe in my blog. But this recipe is completely different from that version. I followed this potato kara kari recipe from Jeyashri’s blog and a YouTube video as this kara curry is served in traditional Tamil brahmin weddings( Kalyana veedu). Yesterday I prepared this curry for the first time with slight modifications. I used both besan flour and rice flour along with spice powders. The smell and the texture of roasted potatoes coated with masala was so appealing and drool worthy. We all loved it. Friends, do try this Tamil nadu style potato roast i.e urulaikilangu kara kari for rice and enjoy !
Wash and pressure cook potatoes in high flame for 2 to 3 whistles adding required water.
Peel the skin and chop into big cubes. Set aside.
Mix the spice powders, flours and salt.
Heat oil and splutter mustard seeds, urad,chana dal and curry leaves.
Lower the flame completely. Add the mixed powders.
Mix quickly without burning. Add the potato cubes and mix well.
Cook in medium flame tossing at regular intervals till potatoes get roasted.
Switch off the flame. Serve with sambar, rasam or curd rice.
METHOD - STEP BY STEP PICTURES
Wash the potatoes. Cut into two pieces. Take in a pressure cooker and add sufficient water to cover the potato. Pressure cook in high flame for 2 to 3 whistles. Remember potato should not become too soft or mushy. It should be cooked but firm in shape.
Open the cooker after the steam is released naturally. Take the potatoes and keep in cold water till it cools down. Peel the skin and cut into cubes as shown in the picture. You can also chop into small sized cubes if you like.
Mix the rice flour, besan flour, red chilli powder, turmeric powder and salt. Mix well. Heat oil in a kadai. Splutter mustard seeds, urad, chana dal and curry leaves. Lower the flame completely.
Add the spice mix and mix quickly. Add the potato cubes immediately and mix to coat well. Keep the flame medium and toss the potato gently. Keep tossing and cooking in medium flame till potato is roasted well with a nice golden color on top. Besan and rice flour coating turns crispy. If the curry sticks to the bottom of kadai, scrape it and add to the curry. It tastes so good. I used non-stick kadai, so mine was not sticking to the pan.
Switch off the flame. Serve hot with sambar, rasam and curd rice. Enjoy !!
Note
Adjust the quantity of chilli powder as per your taste.
For variations, you can add besan flour and rice flour at the end, roast till crispy and golden.
Make sure you don't burn the spice powders while adding to the hot oil. Keep the flame completely low and add it. Immediately add the potato cubes to avoid burning.
Cauliflower Pakoda is an easy, yummy snack recipe for tea time. Cauliflower pakoda is different from Gobi 65 in ingredients. Gobi 65 is prepared using maida/ all purpose flour and corn flour whereas gobi pakora is made using besan flour and rice flour. Pakoda is more like bajji bonda recipe. Cauliflower pakoda stays crispy for long time. Addition of cooking soda/ baking soda is essential to make it crispy else gobi pakoda tastes hard. Friends, do try this yummy, kids friendly cauliflower pakoda during this cauliflower season. You can make it for your weekend lunch or for evening snacks to enjoy with tea !
Red chilli powder - 1 tsp ( I used Kashmiri chilli powder)
Garam masala powder - 1/2 tsp
Salt – as needed
Chopped Mint leaves – few (optional)
Curry leaves - Few (chopped)
Water - as needed
Cooking oil - to deep fry
HOW TO MAKE CAULIFLOWER PAKODA
Wash and parboil the cauliflower florets. Drain and set aside.
In a wide bowl, mix all the ingredients given above except cooking oil.
Add required water and coat the cauliflower pieces.
Heat oil and deep fry the cauliflower pieces till golden in both the sides.
Remove in a tissue paper and enjoy with tomato sauce or chutney !
METHOD - STEP BY STEP PICTURES
Wash the cauliflower florets. Boil 2 cups of water adding a pinch of turmeric powder and add them. Roll boil for 5 minutes and switch off the flame. Drain the excess water and set aside.
In a wide bowl, take parboiled cauliflower, besan flour, rice flour, chilli powder, garam masala powder, salt, turmeric powder, ginger garlic paste, chopped curry leaves, mint leaves, curshed fennel seeds and bakings soda. Mix well.
Heat oil in a kadai and when it gets heated , drop a pinch of batter to check the oil temperature. If it rises to the top immediately, oil is heated. Now lower the flame and drop the cauliflower peices one by one in batches.
Increase the flame to medium and deep fry the cauliflower pieces till golden in color on both the sides. Toss and flip whenever needed. Do not wait for all the bubbles to cease.
