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