Narali Bhat In an Instant Pot/ 40th Recipe

YouTube video link 

Today is Narali Pornima. A festival where the fishermen worship Sea. Usually celebrated in Maharashtra-Goa region of India. To know more about this festival click here. We also celebrate Raksha Bandhan on the same pornima i.e. Full moon day. Raksha Bandhan is nothing but a day when a brother takes an oath to protect his sister for life, and sister ties a Rakhee (a decorated thread) on his right wrist and feeds him sweets.

This rice is made on this day all across Maharashtra. It has great flavor of coconut, jaggery and a few spices. Very easy to make.

Ingredients:

1. Basmati Rice: 2 Cups
2. Gul/ Jaggery: 3 ½ Cups 
3. Khavlela Naral/ Shredded Coconut (Fresh or frozen): 1 ½ Cups 
4. Desi ghee/ Clarified butter: 5-6 Tbsp. 
5. Lavang/ Cloves: 10-12
   
6. Dalchini/ cinnamon stick: 2-3 (small) 
7. Veldoda/ Whole Green cardamom: 7-8 
8. Slivered almonds: A fistful 
9. Golden Raisins:  A fistful
10. Cashews: A fistful 
11. Hot Water: 4 Cups 
12. Saffron strands soaked in warm milk (2 Tbsp.)  
13. Salt: A pinch
14. Lemon juice: 1 Tsp.

Method:

1. Put IP on saute mode. 
2. Put cloves, cinnamon sticks and green cardamoms in Desi ghee.
3. Add cashews
4. Put 3½ cups of Jaggery
   

   
5. 1½ cups of grated coconut.
   

   
6. Stir well for a couple of minutes.
7. Add 3 cups hot water and 2 cups of soaked basmati rice.
   

   
8. Put a pinch of salt and 1 tbsp of lemon juice. 
9. Stir well.
   

   
10. Put the lid.
11. Put IP on manual mode for 7min.
    

    
12. After done release the pressure after 3-4 minutes.
    

    
13. Serve hot.
    

    
14. Honestly in my opinion this rice tastes better the next day but obviously you can serve it right after making it.

To make this rice the more traditional way please click here

Please leave your comments and suggestions about this recipe. We welcome your feedback.

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Chocolate covered Strawberries

Valentine’s Day and I didn’t cook anything special this year because of the torn Rota-tor cuff. Still wanted to do something special for him. I had fresh strawberries and some chocolate in the refrigerator. Asked my 6 year old if he wants to help me to make Chocolate covered strawberries and he was on board instantly. He gave me the ideas of decorating it to me too. This decoration could have been better but the time constraint and limited ingredients we could achieve this yummies.

Ingredients:

1. Strawberries: 10-12
2. Chocolate: 1 Milk chocolate bar
3. Milk/ cream: 2 Tspn
4. Butter: ½ Tspn
5. Tooth picks: 12

Method:

1. Wash, drain and pat dry the strawberries.
2. Melt the chocolate by using the double boiler method i.e. take a steel pan full of water. Boil the water and put a glass bowl on it. Put chocolate in the glass bowl and start to melt by stirring occasionally.
3. While it is melting in the bowl add a tea spoon of milk or cream and butter for glaze.
4. Take the strawberry. Do not take the stem off. Put a tooth pick from the stem side and then dip the strawberry in the melted chocolate.
5. Put it on a silver foil or butter paper lined plate.
6. You may want to drizzle melted white chocolate on it.
7. Put it in the refrigerator for 1-2 hours and serve it.
8. This is a perfect project during the summer break. Kids love to make it. However, they would need your help when you are melting the chocolate. They can melt the chocolate in the microwave too, which is little safe.

Hope you all love it. Enjoy this easy and quick recipe which can be perfect for any party.

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Quick Samosa Baskets

Holiday season always makes me cook new, yet quick goodies. So when I decided to make something quick nothing else came in my mind other than these Samosa Baskets. They are easy to make and loved by all every time I make it. Also this appetizer is very light on your tummy, so you have enough room for the main course J The best part about this recipe is, it is no onion-no garlic recipe so you can make it on any day.

Ingredients:

For Filling:

1. Boiled potatoes: 4-5 (Medium, roughly mashed by hand) 
2. Green Peas: 1 Cup 
3. Green Chilies: 2-3 finely chopped 
4. Cumin: 3-4 Tbsp. 
5. Grated Ginger: 3-4 Tbsp. (roughly 2-3 inches) 
6. Garam Masala: 1 Tsp. 
7. Red Chili Powder: 1 Tbsp. 
8. Chat Masala: 1 Tbsp. 
9. Amchur Powder (Dry Mango Powder): 1 ½ Tbsp. 
10. Anardana Powder: 1 Tbsp. (Optional)   
11. Cilantro: ½ cup (finely chopped)
12. Salt: To Taste
13. Vegetable Oil: 3-4 Tbsp. 
14. Date and Tamarind chutney: ¼ Cup
15. Shev: ½ Cup (optional)

For basket:

1. Ready-made Fillo Shells: 24 * See attached picture and notes.

Method:

1. Take a bowl and roughly mash the potatoes by hand. Don’t mash is by masher, we need uneven pieces of potatoes. 
2. Put Chat masala, amchur powder, anardana powder (optional) and salt to taste to the potatoes. 
3. Now take oil in a wok or kadhai and put lots of cumin seeds. Let it splutter. 
4. Start putting other ingredients like green chilies, grated ginger and green peas. Let it cook properly. 
5. Add red chili powder and garam masala. Let the spices cook and let the raw smell go from it. 
6. Now add potato mixture to it and stir nicely. Everything should be well incorporated in each other. 
7. At this time you may want to add a little more oil and/ or 2-3 Tbsp. of oil if you feel the mixture is too dry. 
8. Add half the quantity of cilantro and stir well.
9. Put a lid for couple of minutes and let the mixture cook. 
10. Once the filling is done, take it out in a bowl and let it cool down completely. 
11. Now take a baking sheet and line it with parchment paper or silver foil. 
12. Pre heat the oven on 350 Degree Fahrenheit. 
13. Put the pre-made fillo cups on the baking sheet. 
14. Bake them for 10 minutes or as per instructions on the packet. 
15. Take them out of oven and now start assembling the cups with samosa filling. 
16. Fill each cup with 1-2 Tbsp. of samosa filling. 
17. Put it in the oven again for 10-12 minutes at 350F or till the filling it hot again. 
18. Take it out and put it on serving tray. Garnish it with cilantro.
19. Give date-tamarind chutney and shev on the side. 
20. The yummilicious appetizer is ready. 

Notes:

1. During holiday season you get fillo cups easily in any local grocery store. I bought mine from Giant. 
   
2. If you don’t find fillo shells or cups in your local grocery store, then just buy puff pastry sheets. Thaw it completely and cut it in squares. 
3. Put it in muffin pans and bake it according to the instructions on the packet. This way you will get the cups/ baskets ready.   
4. You may want to make chole and serve it as chole chat along with some bitten yogurt.
5. Please do not reheat in the microwave, the baskets will become soggy. If you need to reheat then do it in the over at 250F for 10-12 minutes.  

I’m sure all your family members and friends will love and appreciate your creativity. Happy Holidays and Happy Cooking all of you :) 

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Paan Ladoos

I wanted to try this recipe for a very long time. I had seen it online by Manali Singh. Also my mother always used to make these laddoos when she used to have leftover condensed milk after some recipe but she never added Paan (Betel leaf) in it. But this variation was just too awesome. So many thanks to Manali’s recipe. I have always made this recipe with rose essence and red color as rose laddoos, will upload the detailed recipe for that too soon.

So here we go.

Ingredients:

1. Dry Coconut powder (desiccated coconut) or fresh grated coconut: 2½ Cup
2. Desiccated coconut: ¼ Cup 
3. Paan leaves (Betel leaf): 4-5 (depending on the size of the leaf) 
4. Condensed Milk: 14 oz can
5. Gulkand (Rose petal jam or preserve): 4-5 Tbspn. 
6. Velachi Powder (Cardamom powder): ½ Tspn. 
7. Ghee (Clarified butter): 2 Tspn. 
8. Green color: Optional

Method:

1. Cut betel leaves and put it in a mixie bowl along with condensed milk. Give a good pulse. I used my food processor. Use any mixer provided you don’t need to put any water in it. 
2. Take a pan and put dry coconut powder in it. Roast for a minute and now add ghee to it. 
3. Roast it for 3-4 minutes. Make sure to stir it continuously to avoid burning. We want white coconut and not brown coconut at the end.
4. Add velachi powder at this time. Keep stirring. 
5. You may add a few drops of food color in it while roasting. 
6. Take it out in a bowl and add paan mixture to it. Original recipe said that you will have to combine it on the stove and heat for couple of minutes but I prefer this way so I always make it this way. You may want to put it in microwave for a minute if you feel the consistency is too runny. Put it in microwave for 30 sec, stir and repeat the process until they are well combined. 
7. Follow the same procedure for plain and rose laddoos too. 
8. Mix it well. I added a couple of drops of food color at this stage and got a beautiful green color. However, putting food color is completely optional. 
9. Grease your palms with ghee and start rolling the laddoos. 
10. Press this coconut ball in the middle and fill it with a teaspoon of Gulkand and roll it again to seal it. 
11. Take a plate and spread dry coconut powder in it. 
12. Roll the ready ladddoo in it and keep it on a serving bowl. 
13. Tadaaaa!!!! Your laddoos are ready. Happy Cooking!!!

Notes:

1. If taking fresh coconut then roast it little longer to get rid of all the moisture from it. 
2. You will yield approximately 10 laddoos out of this measurement. 
3. If not adding food color then grind one paan leaf coarsely and add to the final mixture before rolling the laddoos to give a nice green color to it. 
4. These laddoos can be refrigerated for a week or so.
5. I have a very innovative recipe of Paan Shots too. Do check that recipe too here on my blog. 

I’m sure all your family members and friends will love and appreciate your creativity.

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Spanish rice in an Instant Pot (IP)

So the IP fever is still on and will be more each passing day. I have made a lot of items by now in my IP so far and one of them is ‘Spanish Rice’. Very easy and delicious too. Husband was interested in learning new dishes in IP so got a few recipes printed. I checked them but didn’t appeal my Indian palate so made a new version all together. Here we go.

Ingredients:

1. Sona Masoori Rice: 2.5 cups
2. Canned Black beans: 2
3. Low sodium Vegetable Broth: 4.5 Cups
4. Small Onion Diced: Half a cup
5. Tomato paste: 2 Tbspn
6. Garlic: 5-6 minced cloves
7. Olive oil: 2-3 Tbspn
8. Southwest Chipotle Seasoining: 1.5 Tbspn
9. Oregano: 2 Tbspn
10. Garlic powder: 1 Tspn (optional) 
11. Chili Flakes: To taste (optional)
12. Salt: To taste 

Method:

1. Put IP on sauté mode. 
2. Add olive oil and put garlic in it. 
3. Add onion and sauté for around 4 minutes or till the onion is translucent. 
4. Now add tomato paste and sauté till it is cooked. 
5. Now add washed canned beans to it and add all the spices. 
6. Sauté for 3-4 minutes. 
7. Now add rice and mix it with above mixture. 
8. Add vegetable broth. Taste the liquid and then add salt to taste. Adding vegetable broth is an optional step, you may add water instead. However I feel vegetable broth gives nice taste and aroma to the rice. 
9. Add chili flakes if desired. 
10. Put the lid and turn off the sauté mode. 
11. Now put IP on rice mode and let it cook. 
12. I waited till NR (Natural Release) 
13. Serve it with any Mexican chicken curry or eat it as is.

Notes:

1. You can replace or add chicken cubes to the dish instead of beans.
2. If serving it to kids then you may want to omit chipotle seasoning and chili flakes. It is not a spicy rice but may bother younger kids. Didn’t bother my kids though (5 and 2 year old J)
3. You can add firm tofu to it. Do not add paneer otherwise the rice will become mushy because beans may release some juices while cooking. However you may add crumbled paneer if desired.
4. Add any veggies on hand. Since it is a quick rice recipe I didn’t add many veggies in it.
5. Hope you enjoy this very simple and quick rice recipe in your beloved Insta Pot.

Hope you like this quick recipe in the IP. 

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Boiled Eggs in Instant Pot

So here I am with my ‘Instant Pot’ AKA ‘IP’ for more than 6 months now. But still couldn’t write lot of recipes which I prepare in my beloved IP. Lot of people asked me to write more recipes in an IP after my Sooji Halawa recipe in an IP. So here is the easiest and quickest breakfast recipe cooked in an IP. How to boil eggs in an IP?

Ingredients:  

1. Eggs: 7-8 
2. Water: 1 Cup+ ¼ Cup

Method:

1. Take one cup of water in the IP’s stainless steel pot. 
2. Take 7-8 eggs (preferably at room temperature) and put them either directly on the trivet or in another small pot with ¼ cup of water in it. 
   
   
   
   
   
   
3. Put the lid on. 
4. Press ‘Manual’ and adjust the timer to 5 minutes. If I want hard boiled eggs or if I want the eggs to leave the shells quickly, then I put in on 8 minutes setting. 
   
5. Adjust the ‘Pressure’ to ‘High’. (My preference)
6. Click ‘Manual’ again to ‘Off’ the IP after it is done. 
7. Once you hear the beeping off sound, I usually wait for NPR (Natural Pressure Release). I know a few people, who let it sit on NPR for 5 minutes and then do a QR (Quick Release) and take the eggs out. 
8. Since I let it sit for NPR, it usually takes about 7-8 minutes for the steam to release naturally. 
9. Take the eggs out and run them under cold water. 
10. Peel them and serve to your taste.

I cut it.

Serve it with garlic salt and paprika.

Hope you like this quick recipe of boiled eggs in the IP. 

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Peppermint Bark

So here we are again at the end of the year. Baking goodies, attending parties, making gift baskets for kids’ teachers. Oh boy, how much I love this season. So this year apart from normal cookie baking me and my 5 year old wanted to make something different. And since I have always loved the Peppermint bark which is available during this season only by the big chocolate companies, thought of giving it a try at home. After researching a bit, came to know that it is a ‘No Bake’ recipe so kid’s friendly too. Wow, I am a happy mommy now J

So here we go.

Ingredients:

1. Semi-sweet baking chocolate bar: 1 (4 Oz) 
   
2. Dark chocolate-Mint Morsels: 1 Bag (10 Oz) (Optional) 
   
3. White Chocolate Morsels: 2 Bags (12 Oz each) 
4. Candy canes: 12-15 small candy canes 
   
   
   
5. Ziploc bag: 1
6. Rolling Pin: 1

Method:

1. Take 15-20 small candy canes and put them in a Ziploc bag. Put this bag on a napkin and start to (literally) bang them with rolling pin, to crush them in small, big pieces (your choice). If you are taking big candy canes then 5-6 should be enough. 
   
2. Take a microwave safe bowl and put semi-sweet chocolate bar in it. Break it in few pieces. 
3. Now put it in microwave for 45 sec. 
4. Take it out and stir with a spatula. At this time the chocolate will be still little hard. 
5. Now put it back in microwave for 30 sec more. 
6. Take it out and stir it. The chocolate will start to melt a little. In the same bowl add dark chocolate-mint morsels. (Now this ingredient is optional. If you are not putting these then take two semi-sweet baking chocolate bars and put crushed candy canes once the chocolate melts.)
7. Put it back in the microwave for 45 sec more. Stir it and put it back in the microwave for more 30 sec. 
8. Stir it vigorously, by now the chocolate should be melted and in pouring consistency. If it is not then, put it back in microwave for 10 sec intervals till it melts. Since every microwave is different, the time may vary. Be very careful not to burn the chocolate. 
9. Take a rectangular glass (Pyrex)/ or non-stick pan and line it with parchment paper. Do not grease the pan. 
   
10. Pour the melted chocolate in the pan. Even it with spatula lightly. It should be of 2-3 mm in thickness. 
11. Put it in the refrigerator for one hour.
12. After one hour take a microwave safe bowl and put two bags of white chocolate morsels.
13. Put it in the microwave for 45 sec. Take it out and stir. 
14. Put it back in the microwave for 45 sec more. Take it out and stir it vigorously. By this time the chocolate will start to melt. 
15. White chocolate takes less time to melt than the dark chocolate. 
16. Put it back in the microwave for 30 sec more. At this time after stirring vigorously, you will get melted chocolate in pouring consistency. 
17. Take the dark chocolate pan out from the refrigerator. 
18. Pour the white chocolate on it and start to spread evenly immediately. 
19. Spread lot of crushed peppermint on it. 
    
    
    
    
20. Put it back in the refrigerator for one more hour. 
21. Take it out along with the parchment on a plain surface like wooden baking board or chopping board. 
22. Start to cut it with a sharp knife. Since it’s a bark, you may not be able to cut it in any particular shape. 
23. Put it in a serving plate or gift box to give it away. 
    

I’m sure all your family members and friends will love and appreciate your creativity this holiday!!!

Happy Holidays to you all. 

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नारळी भात/ Narali Bhat/ Sweet Coconut Rice

YouTube video Link 

Today is Narali Pornima. A festival where the fishermen worship Sea. Usually celebrated in Maharashtra-Goa region of India. To know more about this festival click here. We also celebrate Raksha Bandhan on the same pornima i.e. Full moon day. Raksha Bandhan is nothing but a day when a brother takes an oath to protect his sister for life, and sister ties a Rakhee (a decorated thread) on his right wrist and feeds him sweets.

This rice is made on this day all across Maharashtra. It has great flavor of coconut, jaggery and a few spices. Very easy to make.

Ingredients:

1. Basmati Rice: 2 Cups
2. Gul/ Jaggery: 3 ½ Cups 
3. Khavlela Naral/ Shredded Coconut (Fresh or frozen): 1 ½ Cups 
4. Desi ghee/ Clarified butter: 5-6 Tbsp. 
5. Lavang/ Cloves: 10-12
   
6. Dalchini/ cinnamon stick: 2-3 (small) 
7. Veldoda/ Whole Green cardamom: 7-8 
8. Slivered almonds: A fistful 
9. Golden Raisins:  A fistful
10. Cashews: A fistful 
11. Hot Water: 3 Cups 
12. Saffron strands soaked in warm milk (2 Tbsp.)  
13. Salt: A pinch
14. Lemon juice: 1 Tsp.

Method:

1. Wash the rice till the water is clear and keep it aside for an hour or so. Do not soak it in the water after washing it. 
2. After an hour put the rice in a pan and add hot water to it. 
3. Add a pinch of salt and lemon juice to it. Lemon juice will help the rice grain to separate and will keep the white color intact. 
4. Cook the rice either in rice cooker or on the stove top. Do not pressure cook it otherwise it will be mushy. 
5. After the rice is cooked, immediately pour it on a flat surface like a big plate, tray or simply lay silver foil on your counter top and spread the rice on it to cool down. 
   
6. Take a big wok and add ghee to it. 
7. Put cloves, cinnamon sticks to the tempering. 
   
8. Put cashews and roast a bit. (Optional step)
   
9. Now put the jaggery and coconut to the tempering. 
   
   
   
   
10. Stir it well. At this time the jaggery will start to melt, so keep the flame on low to avoid burning or caramelizing the jaggery. 
11. Put all the remaining dry fruits now. This step is completely optional. Nuts taste good but they aren’t the necessary item in this dish. 
    
12. Once the all the ingredients are mixed properly and you see a little bubbles of the jaggery, add the rice to it. 
    
13. Please be very gentle while handling the rice. We want the grains to be intact so be very careful while mixing it with the jaggery mixture. 
14. Now add saffron milk to it and put a lid. 
    
    
    
    
15. Put the gas on the lowest possible setting for 5-7 minutes. Please be careful not to burn the rice. 
    
16. Once it is done, take a bowl and serve it hot. 
17. Honestly in my opinion this rice tastes better the next day but obviously you can serve it right after making it.
    

Hope you like this super easy and super quick recipe of नारळी भात /Narali Bhat/ sweet coconut rice.

P.S.: In many regions it is made with sugar instead of jaggery. So add 3 ½ cups of Sugar instead of jaggery and follow all the steps in the same way.

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Kokum Sar/ Aamsul che Sar (Soup) / को क म सार / आमसुलाचे सार

को क म  सार 

Kokum or Aamsul is widely used in Indian cooking. It has lot of medicinal benefits too. It is found majorly in coastal region of India. Kokum has beautiful purple color to it. It is usually used to prevent infections, treat sores, majorly to treat stomach ulcers or acidity, improve digestion, etc.

Kokum is used literally daily at our place in India. I don’t use it much here but if there are any acidity related issues or if my kid is having gas issues then I make this one of the easiest sar or soup made with kokum. This is best consumed with Khichadi and Papad. Yummmm :)

We just need very few ingredients and most importantly very less time to make this soup.

Ingredients:

1. Kokum: 10-12 in number (depends on the sourness of the kokum)
2. Jeera/ Cumin seeds: 1 Tbsp. 
3. Desi Ghee/ Clarified butter: 1 Tbsp. 
4. Hing/ Asafoetida: ¼ Table spoon
5. Salt: To taste
6. Sugar: To taste (just to eliminate the extremely sour taste)
7. Kadhi Patta: 3-4 leaves (optional)
8. Akkhi Lal Mirchi/ whole Red Chilies: 1-2 (optional)
9. Water: 2-3 Cups
10. Coriander leaves: For garnish

Method:

1. Take a bowl, put kokum and one cup water in it. 
2. Put the bowl in microwave for one minute. 
3. Now crush the hot kokum with the help of a spoon in the same hot water.
4. Now take a tea strainer and strain the crushed kokum and water in another bowl. 
5. Put a thick bottom pan on gas. 
6. Add ghee, jeera, hing, kadhi patta to the tempering or tadaka. 
7. Since I was making it for my small kids, I didn’t put the red chilies to the tempering but if you may add it at this time. 
8. Add strained kokum mixture to the tempering. Let it come to a soft boil.
9. Now add salt and sugar to your taste. Kokum is very sour in taste so to eliminate the taste we need to add sugar. 
10. Add couple of cups of water to increase the quantity or put it as necessary. 
11. Let it boil for another 3-4 minutes. 
12. Put it in serving bowl and garnish it with coriander leaves. 
13. Consume it when it’s hot with khichadi, papad etc. Many a times my family consume it just like that without any other food item with it. Trust me it is delicious to all the taste buds.

आमसुलाचे सार 

Hope you like this super easy and super quick recipe of Aamsulache or Kokumache sar.

Please leave your comments and suggestions about this recipe. We welcome your feedback.

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