Wednesday, January 10, 2018

Almond Meal Sabudana Khichadi in the Instant Pot

Wishing you all a (belated) Happy new year! I've been away so long, it felt almost odd to break the silent streak. This much loved space was neglected because a few months ago, the laptop I was using broke. Really. I mean the screen cracked. It was usable, but it was just too much of a bother, to connect the laptop to the TV, use the tv screen .. argh! I just let it be.

These days, almost everyone is crazy about the Instant Pot ( Electric Pressure Cooker) and those who have one will sing it's praises. To the extent that people who haven't purchased the IP/ EPC scramble when they spot a deal.
And why not? 
The IP /EPC is very useful and versatile. 
It's a pressure cooker on steroids!

And so, I prefer to use my EPC over the manual pressure cooker. I rely on it quite a lot.
I can program it and walk away, knowing everything will be done perfectly. 
The husband need not count the whistles and switch off the stove ( not that he remembers, in any case. Just a couple of weeks ago, I had to use my old manual pressure cooker as I had the IP fermenting idli batter for me, and despite warning him, the cooker whistled away, the water evaporated, the daal inside was burnt to a charcoal black and the smell! oh dear god! ... and all through this, he sat, on the sofa, fiddling with his phone, unaware. I shudder to think what would have happened if I hadn't come home in time).

It just does SO much! 
Today, I made Sabudana Khichadi in it. I was talking to my mother and did not feel like slaving over the stove, with one hand stirring and the other clutching the cell phone to my ear. 
I also substituted almond meal for peanut powder. It isn't the same but makes a really good substitute.

click to learn how to make sabudana khichadi in an electric pressure cooker or instant pot, IP

Here is a link to my regular stove top sabudana khichadi  with tips and tricks. Over the years, I've had many people tell me that they love khichadi, but are terrified at making it, it always turns out sticky and gluey and ends up in the trash. Do try my tips and trick for every- pearl- separate khichadi,

Here is my Electric Pressure Cooker / Instant Pot (EPC/ IP) version.

Prep :
I usually eyeball the quantity.  But I'll try to be a bit accurate here.

Rinse 2 cups Sabudana pearls under running water. Soak the pearls in water that comes 'just' above the sabudana level. The tops of the sabudana should skim the water.
I usually soak them overnight. This gives me perfectly soaked pearls.

When ready to make khichadi, grind together 2-3 fresh green chilies and 1 heaped teaspoon of Jeera / cumin seeds with a hefty pinch of salt. 

Use about 3/4 cup of almond meal ( I buy this from the store). Mix the almond meal with the sabudana, add some salt to taste and 1 -2 teaspoons of Sugar. Mix it all well.
*Tip: The almond meal quantity can be increased. This will ensure that the sabudana does not become gluey. Look at the sabudana once you add and the almond meal, the pearls should be coated with a thin layer of the powder.

Now, Start your EPC/ IP on Sear / Saute mode.

Add 1 tbsp Oil and top with 2 Tbsp Ghee ( don't skimp, another reason why it turns a gluey mess, too little ghee. And oh! don't skimp the ghee, I add oil first as I find that the oil acts as a layer between the hot pot base and ghee and keeps it from burning.)

As the ghee melts into the oil, add the green chilies and cumin.

Once it sizzles, add the sabudana mixture and mix it all well.

I had a boiled potato on hand, so I just cubed it and tossed it in the mixture. Sprinkle just 1-2 tbsp of water on top and mix.

If you are planning to add raw potato, peel, quarter and make thin triangular slices and add them in after the green chilies. Place any lid that fits over the EPC/ IP top and let them soften and cook. Then add the sabudana.

Cancel the Sear / Saute mode and place the IP lid on. Sealing mode.

Press 'Manual' mode and put it on 1 minute timer.

Once the timer beeps, signalling the end of cooking, release the pressure manually (QPR), VERY CAREFULLY, by turning the 'whistle' knob to 'vent' position.

Once the pin drops and all the pressure subsides, open carefully. With a spatula, gently mix the khichadi together and taste. Add salt / sugar if needed.

Squeeze the juice of half a lime, mix and plate.

Garnish with finely chopped cilantro and fresh shredded coconut (optional)

see how to make sabudana khichadi in your IP


Ideally, a stove top sabudana khichadi  isn't covered when cooking. Neither do we sprinkle water. IF using the old method, skip this.

I always add sugar, I love the spicy and slightly sweet taste.

If you do not want to use fresh shredded coconut as a garnish, you can add some dry shredded coconut into the hot khichadi once its done and mix it in. 

My cousin sister uses red chilies powder instead of fresh green chilies (they give her a horrid tummy ache), so if you do not want to use fresh chilies, add a scant tsp of Kashmiri red chilies powder or a blend of Kashmiri and a hotter powder ( adjust to suit your spice tolerance). This will change the appearance totally, the khichadi will look an angry red! But my cousin tells me, it tastes good too,

You can safely consume this during fasting /vrat/ upvaas. 

Leftover khichadi reheats well in the microwave, sprinkle some water and heat through for a minute at least.
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Wednesday, September 13, 2017

Pullikachal (Tamarind Sauce for Rice) Instant Pot / Electric Pressure Cooker recipe

Many years ago, a cousin told me about MTR Puliogare powder and raved about it. We got a packet and used it and liked it. It was a novelty for us, the tangy taste was unlike any we had tasted before.

The powder was also very convenient to have on hand. 
I used to work in shifts, I would come home at all odd hours and sometimes, starving. When the work load was heavy, we would miss meals to cover up the workload. 
On those days I would come home, in the middle of the night, hungry and dead tired. My parents would be fast asleep and I did not want to wake them, I would quietly go to the kitchen and make myself some Puliogare rice with the left over rice my Mother would keep for me. 

After marriage, M introduced me to a particular brand (I forgot the name) that came in a bottle in the paste form, which was better then MTR and we would enjoy mixing it with plain rice.

When we moved to the USA, we switched back to MTR. We tried other brands (paste) but did not like any.
I searched for a recipe on other blogs.
I found and tried some recipes but nothing clicked. The process was also tedious. 
I dropped the idea for a while and went back to store brought mix.

And then, I saw a recipe which made the whole process simple, made using the Electric Pressure Cooker / Instant Pot.
This solved my problem of baby sitting the  whole thing. 
I used the timings as specified by a FB user Lavanya but modified the spice proportions to my taste.
Spices to be powdered and added to the pulp

To make the spice powder you need:

1/4 cup Coriander Seeds 
1/4 cup Chana Daal
1 tsp. Fenugreek seeds
    1/4 cup Sesame seeds
    8-10 Dry Red chilies ( I used Byadgi variety)
    Few curry leaves ( I used about 2- 3 sprigs)

Dry roast each item separately until the dals are golden brown and the chilies and curry leaves are dry and crisp.
This can be done in the EPC/ IP as well on saute mode. But I used my stove top for this.
Cool completely and grind to a fine powder. I used my coffee mill for this.

To make the Pullikachal / Puliogare paste you need:

One small packet of Tamarind (easily available in any Indian store)
Gingelly (sesame) Oil
1 tbs Mustard Seeds
3-4 Dry Red Chilies ( I used Byadgi)
Few curry leaves
1 tbsp chana Daal
1 tbsp Urad daal
1 tsp Turmeric powder
1/4 cup Peanuts
1/4 cup Cashew nuts (optional, but I like them)
Salt to taste
1 tsp Asafetida powder
2 tsp Jaggery crumbled ( this is my choice, the original recipe does not call for it)

Soak the tamarind in warm water and squeeze out the pulp. Discard the solids.

Start the EPC/ IP on Sear / saute Mode. 

Add Gingelly oil, generously. I added as much as needed to make a thin layer covering the entire surface of the cooker inner pot.

Once the oil heats up add the urad daal and chana daal and mustard seeds . 

As they pop add the daals turn golden brown, add the (raw) peanuts and saute till golden. If you use roasted  peanuts add cashew pieces along with the peanuts. Add the curry leaves, red chilies. Saute till the oil has coated all the spices.

Add the tamarind pulp and mix everything well.

Cancel the Sear Mode at this point.

Switch to Slow Cook mode and set it for 3 hours. Close the lid and leave the 'whistle' on Vent mode.

Forget about it for 1 hour and 45 mins. 

After that time, open the lid and you will see the liquid has reduced by half or more. 

Now add in the turmeric powder, salt and the ground spice powder. Mix well to incorporate the spice powder very well with the tamarind. If you opt to add jaggery, add it now. 

Close the lid again and let it slow cook for the remaining time on the timer.

At the end of the cooking time the oil will separate from the mixture. 

Puliogare /Pullikachal is ready.

To make Tamarind Rice:

Add a dollop of the Puliogare / Pulikachal paste to cooked and cooled rice. This depends on your taste buds, adjust the spoonful to how strong you want to make it.

Mix it well and serve. 

As simple as that!

This is a life saver on Monday mornings, I can tell you.


  • Do not skimp the oil
  • Use Gingelly / sesame oil, it imparts a special flavor
  • Store the Pulikachal paste in a dry airtight container
  • Use a dry spoon every time you make Tamarind rice
  • The addition of jaggery is my choice, just to balance out the extreme tartness.
  • Unconventional as it is,  I had also added 2 tbsp. Sambar Podi to this mix, when I made a fresh batch.

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Wednesday, May 10, 2017

Kofta Curry (IP recipe) Bottle Gourd & Zuchhini dumplings in a rich and aromatic Gravy.

How do you all plan a menu for guests? Do you make multiple dishes? Like 2 gravy based vegetables, 2 dry, roti and puri, pulav and dessert to follow.
Or, do you plan a simple and manageable menu?

I am the latter type. I plan a manageable list of things I can cook without getting frazzled. IMHO, I also like to keep it simple because too many items on the menu may mean that the guest may not be able to do justice to it all or not sample something at all. 
It all ends up in too many leftovers which, honestly, no one likes to eat again. 

There was also another discussion, on a FB Food group, where a member asked how we plan a menu. By cuisine, she meant.
When I thought about it, I found myself thinking, if I have guests from the North of India, or East or even from Maharashtra, I go ahead and plan a South Indian menu. 
And a North Indian menu is of course welcomed by almost everyone.

Do you step out of your comfort zone and try something new? 
Contrary to what I have been taught, namely, 'when you have guests, make what you are confident about, this is not time to experiment', I go right ahead and try something new. 
How do you plan a menu for your guests? Please share your tips and tricks, I'd love to hear from you.

A few weeks ago, we invited M's friend and his family for dinner. I made this kofta curry and our guests loved it. 
The best part is, it was an easy curry to make! These days I find myself reaching out for my #EPC (Electric Pressure Cooker) all the time. To those of you who use either #InstantPot or a similar EPC will know exactly what I mean. I start my day with setting up my Tea, before I drop off S to school and come home to a perfectly brewed cuppa.
Or , set the EPC to cook a batch of Pav Bhaji as I drop him off to Taekwondo and pick up something from the grocery store that I forgot over the weekend.
Let us however get back to this kofta curry. 

To make the Koftas:
I used this recipe from an old post.
The variation was that I added 1 zucchini to the bottle gourd and used my appe pan / abelskiver pan to sallow fry them instead of deep frying.

Important: * Grate the zucchini and bottle gourd, sprinkle a little salt and let it sit for 15 mins or so. The salt will draw out the excess water from the vegetables. Squeeze it all out and then use the grated vegetables.
Failure to do this will only make the fritter kofta batter runny and will not taste good. 

Shredded Bottle Gourd (Lauki/ Dudhi) and Zuchhini

Using the Appe Pan / Abelskiver Pan to make the koftas

These koftas freeze very well.

I found this gravy recipe here. I modified it slightly to suit my requirement and also based on what I had in my pantry.

Here is how I made the gravy:

6-7 Tomatoes, chopped
1 large Onion ( I used Red Onion), Chopped 
8 fat cloves of Garlic ( if you have smaller cloves, use about 12), peeled
1 inch Ginger, peeled and sliced
1 stick Butter
Fistful Cashew nuts
2 Tbsp. Kashmiri Red chilies powder 
Alternatively, add 1 Tbsp Kashmiri red chilies powder and 1 tsp Regular (hot) chilies powder for a spicier gravy
1 scant tsp Turmeric powder
1 heaped Tbsp Sugar ( I used granulated white sugar) 
2 Tbsp Kasuri Methi ( dry Fenugreek leaves)
Salt to taste
1/2 cup Water

The Spice Pouch
 Spice Pouch:
1 x 1 inch Cinnamon stick
1 tsp Cardamom (green)
1 number, Black Cardamom (Badi Elaichi)
1 tsp Cloves / Laung / Lavang
1 Star Anise

To Begin:
 Prepare the spice pouch. I used the pouch shown in the picture, it is the 'water filter' pouch one easily gets in India. Alternatively, use cheesecloth (cut it into a square, layer 2-4 square pieces on top of one another) place the spices on the cheesecloth and pull the sides closed and secure with a piece of string. The spices should not spill out. Set aside.

To the inner steel pot of your Electric Pressure Cooker / Instant Pot add
The peeled and chopped onion, just big pieces.
Chop the tomato (quarters). Pitch them in.
Add all the ingredients listed under the gravy list ( from tomato to Water)
Add the spice pouch
Close the cooker and seal the lid ('whistle' set to Sealing mode)
Use the 'Manual' mode and set it for 15 minutes.
Let the cycle complete and the pressure release naturally (NPR)
Open the lid, carefully remove the 'spice pouch'
Using an *immersion blender, blend the gravy till smooth
Add the kotas to the gravy
Switch to the Sear / Saute mode and let the gravy come to a gentle boil and the koftas absorb the gravy.

*If you do not have an immersion blender, let the gravy cool and then blend it in the regular blender till smooth. Transfer the blended gravy to the steel inner pot, you can later add the koftas to it and heat the gravy to let the koftas absorb all the flavor on the 'Sear' / 'Saute' Mode

Garnish with chopped cilantro and a swirl of cream if you wish to. 


- Instead of koftas, add cubed Paneer to the gravy ( Paneer Butter Masala)
- The original recipe calls for Honey, I used sugar instead and used just 1 tbsp. If you like sweetness to the gravy, use more. 
- The original recipe calls for milk to be added to the gravy with the other ingredients, I did not. The cashews did a great job of adding richness to the gravy and I was very happy with just that.
- Use Kashmiri red chilies powder for a deeper red colored gravy. I had the spicy variety on hand and so had to use half the quantity.
- The gravy freezes well, as do the koftas. Just make sure that they are frozen separately. Thaw the gravy  and koftas in the fridge overnight and then heat them (medium-high heat) together. 
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Tuesday, April 25, 2017

Black Bean Burger

It was my birthday and I had also secured my admission in B School or was it my first job? I don't remember... 
It was something to celebrate about. My mother was with me and we went to MacDonalds, in Bandra, they had just opened that branch. Mumbai had been introduced to this chain very recently and it was very crowded, but we wanted to taste the 'famous burger'.
For the first time that I tasted the Veggie burger, I liked it. It was different. Different from the 'masala' cutlets that were used in local fast food joints. 
To my mind, however, a burger patty was made up of potato and some veggies. It was only later, that I was introduced to variations.
Pinterest is a great resource for recipes. I was interested in a recipe which was my kind of vegetarian, which meant without egg. 
 I found this recipe and modified it to suit our taste.This made 6 patties.

To make the patties:

1 cup Black beans soaked in plenty of water (left overnight). 
Cook the black beans. I used my Electric Pressure Cooker (beans setting)
Drain the liquid after the beans are cooked and mash the beans using a fork or potato masher. 

Black Beans mashed
1 Boiled Potato, mashed 
approx. 3/4 cup Corn (I used frozen)
2 slices of bread crumbled, alternatively, soak the bread in water and squeeze the liquid out and use
1/2 Onion, finely chopped
4 fat cloves of Garlic
3-4 squirts of Tomato Ketchup ( I eyeballed this)
3-4 tbsp Soy Sauce ( I eyeballed this)
4 Tbsp Sriracha Sauce ( Reduce it if you cannot tolerate the heat)
Salt to taste (be careful, the ketchup and sauces contain salt, taste and add)
2 heaped tsp. Roasted Cumin seed powder
A small fistful Cilantro with tender stalks, finely chopped
1/2 tsp Black Pepper powder
1/2 tsp. Cayenne powder

Onion slices
Tomato slices
Lettuce leaves (I skipped these)
Cheese Slices
Sauce of your choice for the buns ( I used 1000 Island, other choices are: Ranch, Mayo,Sriracha, any sauce of your preference)
Burger buns

Heat a small fry pan and add 2 T oil. Once the oil is hot, add the chopped Onions and saute till they turn brown at the edges. Add the chopped garlic and cook till, both the onion and garlic are well cooked. Cool.

Thaw the Corn. I used the microwave.

In a mixing bowl, add the mashed beans, the onion and garlic, mashed potato, corn and all the spices and condiments. Add the bread crumbs and mix the whole thing well. Taste and check the flavors.
Adjust if needed.

At this point, I placed the mixture in the fridge.

While the mixture cools, slice the onion and tomato into rings. 

To make the burgers, heat a griddle. place a patty on the griddle and drizzle some oil around the sides and cook on both sides till golden brown.

Butter the burger buns on the inner side and toast till golden brown (on one side only).

To assemble and serve, smear the sauce of your choice on the bottom bun. Place the patty on the bun, top with a cheese slice, onion rings, tomato slices, lettuce leaves and place the bun on top.


Adjust the spices to your taste in the burger mix. I like mine well seasoned ( a tad spicy, in fact) and make sure I can taste the patty through the bread, cheese, tomato etc.

These Patties freeze well.

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Tuesday, April 18, 2017

Volcano Cake (how did I forget this!?)

I am getting old and forgetful.
I am.
OR how else can I possibly have forgotten to post about this cake?
I made this cake for my son's 8th. Birthday, last year.
We planned and discussed it in great detail.
We kept it under wraps, a surprise for our guests!

Last year S wanted a Volcano Cake. The idea had a firm grip on our minds and we could not think beyond it.
He wanted a chocolate overload.
I agreed.
The cake was chocolate, with chocolate filling and ganache frosting. If that isn't an overload, I don't know what is!

There are tutorials on YouTube for making volcano cake. I looked at all those and finally made mine.
For the Ganache, here are some links for you to follow
Ganache 101 (Martha Stewart)
Natasha's Kitchen
Milk Chocolate Ganache ( I am Baker)
White Chocolate Ganache

For the cake, I made
1 x 10 inch cake as the base
4 x 6 inch cakes for the mountain
Milk chocolate ganache to use as a filling and Dark chocolate ganache to frost the cake.
White chocolate ganache to make the 'lava'.

You will also need:

  • A cake board
  • Decorations ( trees and mini dinosaurs etc.)
  • One small plastic/ glass cup to fit into the mouth of the mountain (I used a tea light holder)
  • Dry Ice (Handling and Storing Dry Ice)
  • Tongs 
  • Water
  • Sharp serrated knife ( to trim the cake)
  • [OPTIONAL] Cookie Cutter: round ( to make the 'mouth' of the volcano, size similar to the cup you plan on using). If you don't have a cookie cutter, use the knife.
  • 1/2- 3/4 cup white butter cream or whipped cream frosting (colored green to make grass at the mountain base)

To begin : Prepare the ganache. This can be made a few days in advance and stored in airtight containers in the fridge.

To prep the cake:
Chill the prepared cakes in the fridge
If you like, you can fill the large cake with frosting, slice the cake in to 2, horizontally and spread ganache between the layers and chill in the fridge.
You can also do the same with the smaller cakes.

The frosting between the layers can be different. Some options are:

  • Nutella
  • Ganache
  • Whipped cream (you can use store brought Cool Whip )
  • Butter cream frosting (vanilla or chocolate)

While the cakes are chilling, prepare the 'lava' using white chocolate ganache and color it. Set aside.

To begin, put a dab of frosting on the cake board and place the 10 inch cake on it.

Frost it using the prepared Ganache

On a baking sheet or tray, layer the 6 inch cakes one on top of the other gluing each cake with the help of ganache to the other.

Cut a small circle using the cookie cutter or knife on 2 of the top layer cake. the circle should be the size of  the cup you will place inside it to hold the dry ice. Frost around the circle so the crumbs do not go everywhere.

Trim them using a sharp serrated knife to make a mountain shape. Keep it a bit rough, like a mountain is, you do not need to be perfect.

Crumb coat the cake with a thin layer of ganache to seal in all the crumbs and chill for about 30 mins.

Now apply a generous layer of ganache on the mountain and spread it as evenly as possible on the surface to cover every inch. Smooth the cake gently, since there are a few uneven surfaces, be careful, you want to preserve the 'rocky' look.

Spoon some 'red lava' ganache in tot he circle that you have cut out and then drizzle some over the sides to mimic lava pouring out.

Gently place the plastic cup/ tea light holder into the cavity and press it down very gently so that it is snug and does not show up on top.

Fill a  frosting bag with the green icing and fit it with a Wilton tip 233 (Grass tip).
Pipe grass all around the base (on the 10 inch cake) and then use any accessories you want. Pipe some grass around the accessories to hide the flat base.

If you plan to use any figurines ( action figures or mini dinosaurs, dab a spot of ganache to the bottom of the figures, on their feet and stick them on the cake board or on the cake).

From left to right : Tea light holder to place dry ice, dry ice in the cup,  pour water gently on the dry ice to make it smoke

Before you cut the cake:

Chill the cake in the fridge. If it's an outdoor party, the cake will come to room temperature by the time you cut it.

To make the volcano erupt, using a pair of tongs, carefully place a couple of pieces of dry ice in the plastic/tea light holder in the mountain.

Make sure that you do not touch the dry ice. It is also a good idea to make sure that there are no kids around you at this time. Curiosity can be a terrible thing in this case. you don't want any child getting burns and upsetting the entire party.

To make the volcano smoke, pour water gently on the dry ice and it will immediately start 'erupting'! 
It is just so much fun to watch the children and adults enjoying this volcanic eruption! 

My son loved the attention his cake got and he made sure that everyone understood that the cake idea was his and he told me exactly what he wanted! 

Enjoy the applause and the cake! 

We are now working on this years cake! Stay tuned.

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Monday, April 17, 2017

Pickle, Granny Smith Apple Pickle!

Isn't it beautiful outside? It's green everywhere, well, almost.
There are days when it's cold with the occasional snow, making me huddle indoors and turn on the heater. And there are days when I wear a jacket and step out only to cast it aside. 
As I pull warm throw around me and look out, I see these beautiful blooms and I feel cheerful. 

I was talking to my Mother and she told me that Mumbai is reeling under warm temperatures. While it is tortuous to go out, the fruit vendors have piles of raw mango as well as ripe mangoes to sell. 
She and my father miss me in summer, I am a big huge fan of mangoes (raw and ripe) and love me some pickle and aamras (ripe mango pulp). 
When my Mother gets talking of pickles, I yearn for some. I absolutely love pickles!
Unfortunately, every time I pick up a raw mango, it just looks like it's raw, but inside the fruit is sweet.
While I enjoy the sweet fruit, it still does not serve the purpose of making a pickle. 
And then, I saw this post and knew I had to make it. 

I am however a big fan of shortcuts and like instant results.
My version of this pickle is another shortcut on the one I have linked above.

To make Green ( Granny Smith) Apple Pickle you need:

2 Granny Smith Apples
Instant Mango Pickle mix ( easily available in any Indian store, I used K-Pra brand)
1 tsp Mustard Seeds 

Wash a jar (which is airtight) with hot water and dish soap and dry it completely. Any moisture will only mean fungus on the pickle. 
Wash the apples and dry them ( make sure the apples are totally dry). 
Chop the apple into pieces. I used this chopper with the small dice blade. 

Put the chopped pieces in the jar, add salt , 2 heaped Tbsp. Pickle masala and mix thoroughly.
Add Oil (pour enough to cove the apple pieces).

In a small sauce pan, heat about 3 tbsp oil, once hot, add mustard seeds and let them pop. switch off the heat and let the 'tadka' cool down completely.
Once cool, pour it over the pickle and mix.

Your pickle is ready. Serve it immediately or let it sit for a day and the flavors combine. 


  • This pickle needs to be refrigerated
  • I have added only 2 tbsp of the pickle masala, keeping it a tad mild, hoping my son will start liking pickles. You can add a bit more.
  • The left over oil can be reserved for making 'achari' vegetables / pooris.
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Friday, April 07, 2017

Fuss free Pav Bhaji in the Electric Pressure Cooker / IP

On my last India trip, my son and I had a blast. I formally introduced him to the glorious street food. We loved the dabeli, the pani puri, the vada paav/ samosa, but the jewel in the crown was pav-bhaji.
We went to Achija and he fell in love with it. It was a first for li'll S and it was so satisfying to see my 8 year old eat with great concentration and enjoyment. 
To date, he talks of Achija and his eyes glaze over and the smile says it all.

S also has high expectations.
There are days when I fret..."So, what should I make for dinner?" 
"Oh, just make Pav Bhaji", he says causally. 
I stare, sometimes I exclaim, " Veda ahes ka?", I mean pav bhaji on demand, come on! 
All this changed a few weeks ago. 
Now, If I have the necessary ingredients on hand, I just nod my head and finish the task at hand. 
No hurry.

When I spoke to my friend Sonali, she told me how much she loves her EPC and how useful it is for cooking almost everything.
She told me she was making pav bhaji for dinner and it was such a breeze! 
I loved the idea. Pav bhaji in a jiffy, on demand.
Instant pot pavbhaji

I like how fuss free and no babysitting required this recipe is.

I like to prep just one thing before hand. I soak dry red chilies in warm water for a few hours, this gives the bhaji it's nice color.

To make pav bhaji in the EPC , you need

4-5 Dry red chilies ( preferably Kashmiri or Byadgi) soaked in warm water
6-8  large cloves of Garlic
1 inch ginger scraped and grated
1 small Onion, Finely chopped
1 small or 1/2 of a large sized Green Bell Pepper, finely chopped
1 can diced Tomatoes 
2 cups Cauliflower florets
3 Potatoes ( I used Russet), peel and make large cubes
1/2 cup Green Peas ( I used frozen) 
Salt to Taste
3 heaped spoons ( I used a plastic disposable spoon) Pav Bhaji Masala (I use Everest)
3-4 tbsp. Oil
Butter, big pats! 
Chopped Cilantro, to garnish
chopped Onion, to serve with bhaji
Lemon wedges, if required.

To begin, drain the water from the soaked red chilies. Place the chilies and 4 cloves of garlic in a chopper / blender jar and pulse to make a rough paste.

Start the EPC on Sear / saute mode and add Oil and one tbsp Butter to the inner steel pot.
As the oil heats and the butter melts, add the red chilies paste, cook this well. IF the chilies are under cooked, they will make the bhaji bitter.
Once the raw smell of the chilies and garlic is gone, add the chopped onions and saute them well. 
When the onions turn brown at the edges add the reserved chopped garlic and grated ginger and saute till the raw smell is cooked out.
Add the chopped bell pepper.  As the bell pepper softens add the remaining ingredients.
Just pile them in the cooker pot and mix.
Cancel the Sear mode. Close the lid and set the 'whistle' to 'Seal' mode and select the Manual Mode and set the timing for 20 minutes. I might have set it to 25, but 20 is fine.

In the meantime, finish a load of laundry or read a book, drop your child off to an activity or pick him/her up, watch TV. Do what you want!

Let the pressure subside naturally (NPR).
Open the lid and use a potato masher to mash the vegetables well.
Serve bhaji with a big pat of butter, chopped cilantro and soft buttery, lightly toasted pav. YUM!

- If you do not wish to use the soaked red chilies paste, you can also use Kashmiri Mirch powder instead. It does not need to be sauteed in the beginning. Add it after the bell pepper is cooked.

- Garlic is what will give it the enticing aroma and do not skimp on this. I used large cloves and so 8 were sufficient. If you have medium or small sized cloves, increase the quantity.

- Leftover pavbhaji can be stored int he fridge.

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