Moravla/Amla Murabba

Ingredients:

Amla(Indian Gooseberry) - 1/2 Kg

Sugar - 3 Cup

Clove - 2

Kesar(Saffron) - 6 strands

Method:

1) Pressure cook amla for 20-25 min or up to 3 whistles. Do not add water in pot jut add in cooker.

2) Remove seeds from amla and mash them like potatoes.

3) Add sugar, clives and saffron strands and mix well. Keep the mixture aside for 2-3 hrs.  
Tip: You can measure the mash amla using cup and add same amount of sugar as amla. Taste the mixture after 2 hrs. and then add sugar as required.

4) Transfer the mixture in heavy bottom pan and cook for 10-12 min. or until sugar syrup of two string consistency forms.

5) Let it cool and store in air tight container.

Amla Murabba

Paneer Paratha

Preparation Time - 15 Min                       Cooking time - 20 Min                Yield - 8 Small Paratha

Ingredients:

For Cover:

Wheat Flour - 1 Cup

Oil - 1 Tbsp

Salt - 1 1/2 Tsp

For Stuffing:

Paneer - 3/4 Cup

Finely Chopped Onion - 1/4 Cup

Ginger Paste - 1/2 Tsp

Green Chili Paste - 1 Tsp

Finely Chopped Cilantro - 2 Tbsp

Red Chili powder - 1/2 Tsp

Kala Masala - 1/4 Tsp

Dry Mango Powder - 1/2 Tsp

Salt - 2 Tsp

Method:

1) In a bowl take wheat flour. Add salt and 1 tbsp of hot oil. Mix well.

2) Add water as required and knead a dough of medium consistency. Cover it and keep aside.

3) Crumble the paneer nicely in a bowl.

4) Add all stuffing ingredients and mix well.

5) Take a small lemon size ball out of dough and roll it in puri size.

6) Put the stuffing in it and close all edges. Remove any excess dough.

7) Roll it into a circle of 7-8 inches diameter.

8) Fry on hot skillet/tawa till both sides are golden in color.

9) Apply ghee and serve hot with curd or chutney.

Paneer Paratha

Chum Chum

Ingredients :

Milk - 1 liter

Lemon Juice- 1 Tbsp

Sugar - 1 Cup

Khoya(Mawa) - 1/4 Cup

Powdered sugar - 2 Tbsp

Cardamom powder - 1/4 Tsp

Kesar (Saffron) - 6 strands

Pistachios - 1 1/2 Tbsp

Method:

1) Boil 1 liter milk and add lemon juice in it to make paneer.

2) Sieve the milk to remove any water and tie in a muslin cloth for 30 min. to make chhena/paneer.

3) Take the paneer out of muslin cloth and knead it with hands for 3-4 min. or put in grinder for 2 min.  It should be soft and should not stick to hands.

4) Divide paneer in 8-10 equal parts.

5) Take each part and make smooth oval shaped chum chum. 

6) In a pressure cooker put 1 cup sugar and 4 cups of water and let it boil on high flame for 3-4 min. Add saffron you can also add rose water if you like.

7) Add paneer balls in sugar syrup reduce flame to medium high. 

8) Put the lid on pressure cooker with whistle and let this cook for 12-15 min. They will become double in size.

9) Let it cool completely. 

10) Heat pan and fry khoya/mawa for 3-4 min on low flame.

11) Once khoya is cool add sugar cardamom powder and pistachios and mix well.

12) Take each chum chum in had give it a horizontal slit in the middle.

13) Stuff khoya/mawa mixture and decorate with pistachios and serve chilled. 
      For Republic day I give my chum chum the tricolor look.

Corn Flakes Chivda

This one is very healthy and quick snack item.

Preparation Time - 2 Min                        Cooking time - 5 Min                                Serves - 6

Ingredients:

Corn Flakes - 3 Cup (Plain)

Chopped Green Chili - 3

Curry Leaves - 8

Peanut (Ground Nut) - 3 Tbsp

Fried Chana Dal - 1/4 Cup

Sesame seeds - 2 Tbsp

Cashew nuts - 8

Raisins - 8

Red chili powder - 1/4 Tsp (use Kashmiri or less spicy)

Coriander powder- 1 Tsp

Cumin powder - 1 Tsp

Mustard Seeds - 1 Tsp

Asafoetida - a pinch

Salt - to taste

Sugar - 1 Tsp

Citric acid - a pinch (optional)

Turmeric powder - 1/2 Tsp

Oil - 1 1/2 Tbsp

Method:

1) Heat oil in pan and add mustard seeds. Let it crackle and add asafoetida.

2) Add chopped green chili, curry leaves and fry for a moment.

3) Add Peanuts and fry for 30 sec. Add fried chana dal(daliya) and fry well.

4) Add cashew nuts and sesame seeds and fry for a moment.

5) Switch off stove and add all spices. You can measure and combine all spices in a cup for handy use.

6) Add corn flakes and mix well. Add salt, sugar and citric acid and mix well.

7) Store for days or serve immediately.

Corn Flakes Chivda

Makyachi Usal/Corn Upma

Ingredients:

Corn Cob - 5 Big

Green Chili - 7

Curry Leaves - 6

Oil - 2 Tbsp

Mustard Seeds - 1/2 Tsp

Cumin Seeds - 1/2 Tsp

Asafoetida - a pinch

Salt - To Taste

Turmeric powder - 1/2 Tsp

Lemon Juice - 2 Tsp

Fresh Cilantro - 2 Tbsp

Method:

1) Grate corn cob using medium fine grater. You can also grind corn kernel coarsely in grinder.

2) Heat oil in pan and add mustard seeds, let them crackle.

3) Add cumin seeds, asafoetida, curry leaves,turmeric powder and green chilies.

4) Add ground corn, salt and mix well.

5) Let it cook for 6-8 min on low medium flame. Mixture should become dry. Put the lid on pan for 2-3 min.

6) Add lemon juice and mix well.

7) Garnish with fresh cilantro and serve hot.

Corn Usal

Takatil Mirchi

Ingredients:

Green Chili - 250 gm (Less spicy)

Buttermilk - 3 Cup (thick)

Salt - to taste

Oil - 3 Tbsp

Mustard seeds - 1 Tsp

Method:

1) Wash and cut green chilies in half inch pieces.

2) Heat oil in pan add mustard seed and let it crackle.

3) Add chopped green chilies and fry well for 2 min.

4) Add buttermilk and salt and let it cook for 15- 20 min.

5) Buttermilk gets thickened after 15-20 min. and chilies also get cooked nicely.

6) Make sure there is no water and switch off stove.

7) Serve with bhakri or chapati. You can store these in fridge for 10-15 days.

Takatli Mirchi

Dum Aloo

Ingredients:

Small Potato(Aloo) - 20

Curd - 2 Tbsp

Onion - 2 Big

Tomato - 2

Garlic - 8 Cloves

Ginger - 1 inch piece

Cashew Nuts - 8

Red Chili  Powder - 1 1/2 Tsp

Garam Masala - 1 Tsp

Coriander Seed Powder - 1 Tsp

Cumin Seed Powder - 1/2 Tsp

Cardamom Powder - 1/4 Tsp

Salt - to taste

Oil - 3 Tbsp

Mustard seeds - 1/2 Tsp

Cumin seeds - 1/2 Tsp

Cilantro Finely chopped - 2 Tbsp

Method:

1) Boil potato in pressure cooker and peel.

2) In a 2 cups water add 2 tsp salt and add boiled potatoes in it.

3) Put onion, tomato, ginger, garlic and cashew nuts in a jar and grind to fine paste. Add little water if required.

4) Heat oil in pan and add mustard seeds and let it crackle. Add cumin seeds. 

5) Add tomato-onion paste and fry well for 4-5 min or till masala leaves oil.

6) Meanwhile in a small bowl take 2 tbsp of curd add 2 tbsp of water and stir well.

7) Add turmeric powder, red chili powder, coriander seed powder, cumin powder and garam masala and mix well.

8) Add potato and mix well. Add 1 cup of water, curd mixture and mix well.

9) Add salt and let it cook for 5-7 min. on low medium flame.

10) Garnish with fresh cilantro and serve hot with chapati/roti.

Dum Aloo Punjabi

Moong Dal Khichdi

Preparation Time - 3 Min                          Cooking Time - 20 Min                       Serves - 4

Ingredients:

Green Moong Dal - 1/2 Cup

Rice - 1/2 Cup

Oil - 1 1/2 Tbsp

Mustard seeds - 1/2 Tsp

Garlic - 4 cloves (optional)

Red chili - 2 (optional)

Red chili powder - 1/4 Tsp

Turmeric powder - 1/2 Tsp

Asafoetida - 1/4 Tsp

Salt - to taste

Method:

1) Mix moong dal and rice in bowl and wash till water runs clean.

2) Heat oil in pressure cooked, add mustard seeds and let them crackle.

3) Add garlic, red chili and fry for a moment.

4) Add asafoetida, turmeric powder red chili powder.

5) Add 1 cup of water immediately.

6) Add moong dal and rice and mix well.

7) Add another 1 1/2 cup of water, salt and mix well.

8) Put the lid with whistle and let it cook till 3 whistles or 15 min.

9) Serve hot with kadi or pickle.

Green Moong Dal Khichdi

Eggless Carrot Cake In Pressure Cooker

Ingredients:

All Purpose Flour - 1 Cup

Powdered Sugar - 1 Cup

Grated Carrot - 1 1/4 Cup

Baking Powder - 1 Tsp

Baking Soda - 1 Tsp

Ground Cinnamon - 1 Tsp

Chopped Walnut - 1/3 Cup(Optional)

Raisins - 2 Tbsp (Optional)

Edible Oil - 1/3 Cup

Vanilla Extract - 1 Tsp

Buttermilk - 3/4 Cup

Salt - a pinch

Method:

1) In a bowl mix together all purpose flour, baking powder, baking soda, and salt.

2) Add cinnamon, raisins and chopped walnuts in flour mix and mix well.

3) Switch on stove, put the pressure cooker with lid on it and heat it on medium high flame for 5 min. Do not put the whistle.

4) In another bowl mix buttermilk, oil, vanilla extract and mix well. Add sugar and mix well again.

5) Add this buttermilk in flour mix. Add carrot and stir this mixture gently. Do not mix it for long time.

6) Grease the cake pan and pour the cake batter.

7) Put the cake pan in cooker and bake on low medium heat for 25-30 min. or toothpick inserted in the center comes out clean. Let it cool for 10-15 min and flip it in plate.

8) Apply the cheese cream frosting and enjoy.

Carrot Cake In Pressure Cooker