Discussion in 'Recipe Central' started by kkrish, Dec 16, 2016.
I certainly don't mind you butting in.
That was some good information.
Thank you @GeetaKashyap, will try with the skin next time.
Anyone who tried making Channa, Mango, Coconut Sundal in Instant Pot? I am assigned this important task of preparing it for Guru Poornima celebration in our Center for 20 people. I have seen one posted in the web but it is without Mango. I was wondering anyone already tried it. Otherwise, I will prepare through guess work and post my Recipe soon.
@Viswamitra I have tried recipes from this blog before and they work well.
Garbanzos Sundal, A heavenly Street food that is surely Madras
The recipe doesn't call for soaking!
Once you try enlighten us too
Carrot Kheer with whole milk
1) boiled whole milk 1 litre**
2) 2 medium carrots
3) 3 tbslp sugar / maple syrup 1/4 cup or 3 tbslp honey
4) pounded cashew, almond, pistachio, few strand saffron.
1) pour milk in Instant pot, in saute mode.
2) added washed peeled carrots in bite size pieces
3) add pounded cashew, almond, saffron.
4) now close the lid, change to low-pressure cook for 5 min. Seal it.
After NPR , open 90% carrots would have boiled. Insert a hand blender and run for 30 sec.
5) Add sugar/honey or maple syrup.
Serve hot or chiiled. Kids like colder version.
You can add condensed milk for kids and non calorie watchers.
** Instead of hand blender, can use regular blender once the Kheer is in room or warm.
** Boil milk in Instant pot at saute mode for 3-4 min. Depends on whole or 1% milk.
I boiled in stove top to get thick rich milk, in light yellow shade.
Elephant Yam/ Senai kizhangu/Suran/Suvarna Gadde/ fry
Yam cubed -frozen bags 1.5. (I prefer this brand because the cubes are small)
Onion chopped -1/4cup
Cayenne pepper powder(chili powder) - 1 tbsp
Turneric powder -1 tsp
Coriander powder-1 tbsp
Tamarind extract -1/4 cup
Oil -2 tbsp
Salt - to taste
Water -1/4 cup
Oil - 1.5 - 2 tbsp
Mustard seeds - 2 tsp
Curry leaves - a sprig or two.
Instapot -Saute mode
When hot add oil
Add the chopped onions and saute till translucent
Add the chilli powder, turmeric powder, and coriander powder, - stir quickly.
Add the tamarind juice
Now open the frozen packets of suran, given a quick rinse to remove any external debris, drain the water and add to the pot. Do not thaw.
Add the 1/4 cup water
Stir the pieces till they are well coated.
Switch off "saute" mode
Cook under pressure for 3 minutes.
This is how the end product will look.
In a flat pan, heat 1.5 - 2 tbsp oil.
When hot add mustard seeds and curry leaves.
Gently pour the cooked suran on to the hot pan.
With a flat spatula, gently toss the mixture for even roasting.
The suran will be very soft, so minimum handling is recommended.
Option: sprinkle a tsp or two of rice flour for crispier coating.
kkrish, kind of a newbie question. The tamarind extract means soaking tamarind in water, and then squeezing the thick juice, right? So, adding water to pickle is fine?
I too want to add tamarind extract so the pickle does not taste primarily of garlic and mirchi taste. Wondering if I should soak tamarind in water and get the extract or use tam-con (ready made concentrate).
I used tamarind extracted ... Placed some tamarind in water in the instant pot ...
I tried melting the kerrygold butter for ghee, but both the times am getting lots of residue at the bottom and was wondering if am doing something wrong, or thats quite normal. Any experienced tips on reducing the residue or reusing the residue for anything useful (am I sounding too stingy, no am not )