Tuesday, January 16, 2018

Divya's Sakkura Pongal

1 c. sona masonry rice
1/4 c. moong dal
4.5 c. water

Cook in instant pot for 12 mins manual pressure.  QR after 10 mins, or NPR if you have time.

Combine jaggery powder and water in a pot.  Cook over med-low flame until fully dissolved and hot. There will still be some solids, so strain the jaggery syrup using a tea strainer. Discard the solids.

In a small skillet, melt 3-4 Tb. ghee, then add a handful of cashews.  Stir until the cashews occasionally until they start to turn color.  Add a handful of raisins and turn the flame off.

Once the instant pot has been opened, stir and mash the rice with a spoon/spatula.  Mix the jaggery syrup in, and add a dash of salt.  Stir in the ghee cashew mixture and a sprinkle of cardamom powder.

Sunday, January 7, 2018

Instant Pot Black Eyed Peas Stew

2 cans black eyed peas, drained and rinsed
1 small onion
2 Tsp minced garlic
2 tomatoes, chopped
1 tsp cumin seeds
1 tsp garam masala
1/4 tsp chili powder (optional)
1/4 tsp paprika
1/2 tsp turmeric
1/2 tsp salt
greens- cilantro or spinach
lemon juice

Heat oil and add cumin seeds. When they smell fragrant, add onion and saute until translucent.  Add garlic and fry for a minute.  Add tomatoes.  Once tomatoes start to break down, add spices and saute until raw smell disappears.  Add 3c. water and set IP to manual 5 mins.  Once cooked, stir in lemon juice and greens (cilantro or spinach)

I served it as a stew over quinoa, and it got a thumbs up from the fam.

Friday, December 22, 2017

Jam Thumbprint Cookies

1 c. butter (softened)
2/3 c. sugar
1 tsp vanilla extract (or try 1/2 tsp almond)
1 egg yolk
1 tsp milk
2 c. flour
1/2 tsp salt
Jam- any varieties (I used raspberry, strawberry, apricot)

Cream butter and sugar together.  Add vanilla, egg yolk and milk.  Stir in flour and salt until dough ball forms.  Refrigerate for 1 hour (essential so cookies don't spread out too much during baking).  Roll dough into 1 inch balls.  Make a well in the cookies using your thumb or a 1/2 tsp measuring spoon.  Fill the wells with jam (don't overfill!).

Bake at 350 degrees for 15-18 mins.  When the bottoms of the cookies start to brown, they are done (cookies don't need to be browned on top).  Allow to cool for a while on the cookie sheet.  Can be kept 3-4 days or can be frozen.

Friday, November 24, 2017

Instant Pot Eggplant Gosthu

I adapted this recipe slightly from a FB group recipe. The adults in the family loved it!  Kids don't like eggplant and wouldn't eat it.

1 medium or large eggplant, diced
1/2 c.  frozen pearl onions
1-2 tomatoes, diced
1/4c. moong dal
2 tsp sambar powder (used store bought)
2 Tb. tamarind concentrate

In a few Tbsp oil, splutter mustard seeds and add curry leaves. Add pearl onions and saute for a few mins.  Toss in eggplant and tomatoes.  Add moong dal, sambar powder, tamarind, salt and enough water to cover the vegetables.  Cook on manual high pressure for 12 mins.  NPR or 10 mins then QR. Mash it up a little, and serve with pongal.

Thursday, November 16, 2017

Red Beans and Rice

This recipe from Emilieeats was pretty great with a few tweaks!  I used 2 cans of red beans instead of 1 lb. dried beans, and I cut back the veg broth to 3c. since the beans were already cooked.  I didn't have liquid smoke or regular paprika, so I subbed smoked paprika, and I let everyone add their own hot sauce at the end.


Everyone like it except S, who refused to try.  I served it with brown rice and a side of stir fried okra.

Monday, October 30, 2017

White Bean Chili with Cornbread

I made this recipe from vegetarian ventures, and it was great!  Half the family loved it (Gma, Ro, me) and D and Sahana thought it was just ok.  Could have used a little more kick for D.  I used 1 jalapeƱo.  I also reduced the cumin to 2 tsp and added 1 tsp mexican chili powder.


1 box jiffy corn bread/muffin mix
1/2 c. buttermilk
1 egg

Follow directions on the box- bake at 400 for 15-20 mins in 8x8 pan and top with butter after taking it out of the oven.

Tuesday, October 24, 2017

Instant Pot Butternut Squash Pasta

I use the instant pot to make the sauce for this recipe and I simultaneously cook the pasta on the stove.

1 lb butternut squash, peeled and cubed
1 onion, diced
1 tsp garlic, minced
1 tomato, diced (optional)
1-2 Tb. olive oil
salt and pepper

1 lb pasta (I used egg noodles)
handful grated parmesan cheese

In a large pot on the stove, cook the pasta in salted water according to directions on the package.  Drain and return to the pot to keep warm.

Meanwhile, press saute on the IP, and add olive oil to the pot.  When hot, toss in the onions.  Cook, stirring often, until translucent.  Add the garlic and tomato and saute until the tomato begins to break down.  Add the butternut squash, 1 c. water, and a generous amount of salt and pepper.  Cook for 10 mins on manual mode ("high").  Allow to sit for 5 mins then QR.  Pour it all into the vitamix and blend until smooth.  Remember to leave the lid ajar to let steam escape, and cover the opening with a towel to protect yourself from hot splatters.

Stir the sauce and pasta together on the stove, adding more salt and pepper to taste.  Serve warm and garnish with parmesan cheese.