EGGPLANT AND OLIVE DIP / SPREAD / VARIATION OF BABA GANOUCH

This is a variation of Baba Ganoush, a traditional Middle Eastern dip which is made by grilling the egg plant on direct flame, charcoal or grill, while this method is quicker using the pressure cooker. Here we have browned the sliced eggplant in the base of the cooker. When you make this version you will see how simple it is and the taste is very much the same.

Ingredients:
Eggplant .... 1 large
Olive oil ... 4 tbsps
Garlic ...... 6-8 cloves
Salt ........ to taste
Parsley .. 2 small sprigs
Tahini ... 2 tbsps
Lemon juice .. 2-3 tbsps
Black olives ... 8-10
Water .......... about 6-7 tbsps

For garnishing:
Extra virgin olive oil
1 sprig of parsley
Black olives (sliced)

Method:

1. Wash the eggplant and peel in alternative strips, keeping some for colour. Slice them lengthwise into two.

2. In a pressure cooker pour olive oil and place the eggplant face downwards and allow it to roast on low flame for few minutes.

3. Now flip over the eggplant.

 4. Throw in the garlic cloves, add a little salt and water to cook it. Close the lid of the cooker. After one whistle when the pressure builds up, reduce the flame and continue to cook for 2-3 minutes.

5. Let out the steam and open the cooker Add the tahini, parsley, lemon juice and olives. Mix and check the salt.

6. Grind it coarsely using a hand grinder.

8. Remove the dip in a serving bowl and garnish with olive oil, sliced olives and a sprig of parsley.
Serve with pita bread.

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PRESSURE COOKER POACHED APPLES

This is the easiest dessert you can ever make. All you need is apple, cinnamon, sugar and raisins. You can use red wine if you have any or substitute it with apple juice.  This can be served warm or chilled .... plain or with a scoop of vanilla ice cream. Tastes divine!

Ingredients:
Apples .... 6 or as needed
Demerara sugar ... 1/2 cup
Red wine or apple juice ... 1 cup
Cinnamon ................ 1 small piece
Cinnamon powder ... 2-3 pinches.
Raisins ...................... handful (optional)

Method:
1. Wash and core the apples.
2. Place the apples in the base of the pressure cooker and add the remaining ingredients.
3. Close the lid and when the pressure is full or after the first whistle reduce the heat.
4. Cook it on sim for 5 minutes.
5. Allow it to cool before opening the lid.
6. Serve warm or chilled in individual bowls.

Note: If you want the apple slightly firm just reduce the cooking time.

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TAMATAR KI MEETHI CHUTNEY / SWEET TOMATO CHUTNEY OR PICKLE (Pressure Cooker Version)

  Sweet Tomato chutney made in a quick and easy way using a pressure cooker. You can make it fresh in small quantities as and when required as it hardly takes 10 minutes from start to finish. You can serve it with parathas, mathis or puris.

Ingredients:
Tomatoes .... 3-4 (cut into big chunks)
Demerara Sugar .......... 1/2 cup
Apple cider vinegar .... 1/4 cup
Green cardamoms ... 4
Cinnamon ............. 1 inch piece
Bay leaves ........... 1
Black cardamom ... 1
Kummel seeds or shahi jeera .. 1/2 tsp
Kalonji / onion seeds ... 1/8 tsp
Dry red chillies ............. 2-3
Salt ................. 1/8 tsp
Oil .................. 1 tbsp

Method:
1. Heat oil in a pressure cooker and add the whole spices.
2. Reduce the flame and add all the remaining ingredients.
3. Close the pressure cooker.
4. After one whistle (when the pressure is full) reduce the flame and simmer for 5 minutes.
5. Allow it to cool. Fill in the sterilized jar.

Yield - about 1 and 1/2 to 2 cups

Note: If you want the colour to remain clear and lighter use normal sugar. I like using demerara sugar.

Recipe video

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CABBAGE TAMALES

This is a German and Mexican fusion dish. I have replaced beef with chicken mince and made tamales in my own way using cooked mince instead of raw meat with Mexican flavours.

Ingredients:
To Cook the Mince:
Chicken mince ... 200 gms
Onions ............ 2 (sliced)
Tomato ......... 1
Ginger paste .. 1 tsp
Garlic paste ... 1 tsp
Turmeric powder .. 1/4 tsp
Garam masala powder .. 1 tsp
Red chilli powder ... 1/2 tsp
Salt ............. to taste
Oil ............. 3 tbsps

Method:
 Heat oil in a pressure cooker and fry the onion until golden brown. Tip in the ginger garlic paste, tomato and saute for a minute. Now add the mince, salt and mentioned spice powders and stir fry. Add half a cup of water and pressure cook it for 2 whistles.

Other Ingredients for Tamales:
Cabbage leaves ... as needed
Kidney beans .... 1/4 cup (boiled)
Rice ................... 1 cup (cooked)
Eggs ................. 2
Mexican seasoning ... 1 tbsp
Tomatoes .............. 4 (diced)
Salt ................. as needed
Oil ............... 2-3 tbsps

How to make Tamales:
1. In a large pan take hot water add a little salt and blanch the cabbage leaves until tender.
2. Beat eggs in a bowl and add the mince, kidney beans, cooked rice, salt and Mexican seasoning. Mix together.
3. Spoon this mixture on the soaked cabbage leaves and roll them. You can secure them with tooth picks or satay sticks so that they don't open up.
4. In a large pressure cooker, heat oil and add the diced tomatoes with a pinch of salt.
5. Place the prepared Tamales on top and close the lid.
6. After one whistle (or when the pressure is full ) reduce the flame to low and allow the tamales to cook for 4-5 minutes until the egg is cooked in the filling.
7. Remove them on a serving plate and garnish with the tomato paste from the cooker.

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KHICHDI - KHANDVI FUSION / GUJARATI FUSION

A warm bowl of khichdi is what you crave for on a rainy day. I have tried creating a Gujarati fusion dish with khichdi and khandvi stuffed with spicy oats masala paste.

Ingredients for  Khandvi:

Besan (Gram Flour)……1 cup

Buttermilk………………….2 cups (Whip SOUR yogurt with water and make it into thin consistency)
Ginger………………….1” piece
Green Chillies…………. 3-4
Salt to taste
Turmeric Powder……….1/4 tsp
Mustard Seeds………….1-2 tsps,
Asafoetida ..... a pinch
Coriander Leaves………for garnishing
Coconut (grated)………..for garnishinglli powder .. 1/4 tsp

Cumin powder .... 1/2 tsp

Method:
1. Grind ginger & green chillies to a fine paste.
2. Whisk besan with buttermilk, salt, turmeric powder, ginger-green chillies paste. There should be no lumps.

3. Transfer onto a thick bottomed pan, cook on medium flame (without adding oil) stirring continuously till it thickens. Remove from fire and the next step has to be done very quickly before the mixture hardens beyond spreading.
4. Pour the mixture on a clean, flat kitchen top surface or the back of a thali. Now, quickly spread into very thin layer (This should be done immediately after removing the pan from fire or else the mixture will harden.)
5. The spread mixture sets immediately in about 2 minutes.

Meanwhile make the stuffing:

Ground oats .. 1/4 cup

Yogurt .... 2 tbsps

Salt .... to taste

turmeric powder .. 1pinch

Red chithi powder .. 2 pinches

Finely chopped fresh coriander.. 2 tbsps

Oil ..... 2 tbsps

Method:

1.Heat oil in a sauce pan and saute the oats powder.

2. Add the whisked yogurt and a little water. Stir with a spatula quickly to avoid lumps.

3. Add the mentioned spices, salt and coriander leaves.

4. Remove when it is thicker (spreading consistency)

To assemble Khandvi:

1.Take the plate in which you spread the khandvi mix. 

2. Spread the prepared stuffing with the help of a spatula evenly.

3. Mark 2 or 3 inch strips as desired. Roll each strip carefully.Set aside.

To make Khichdi:

Mix dals ... 1/2 cup (I used green split moong and toor)

Rice ....... 1/4 cup

Oats ....... 3/4 cup

Grated ginger .. 1 tsp

Green chillies .... 1-2

Cinnamon stick ... 1 inch piece

Cloves ............ 4-5

Asafoetida.... 1 generous pinch

cumin seeds .. 1 tsp

Turmeric powder .. 1/8 tsp

Salt ............ to taste

Water ......... 3 cups

Oil or desi ghee ... 2 tbsps (or use half and half)

Method:

1. Soak dals together and boil them with a little salt.

2. In a pressure cooker heat oil and add the cumin seeds and asafoetida. 

3. When they crackle tip in the whole spices.

4. When they give out an aroma, add the oats and saute.

5. Now add the soaked rice, boiled dals, salt, green chillies and grated ginger.

6. Add 3 cups water and close the lid. Cook for 3 whistles and switch off the gas. Let it cool for 5 minutes before opening the cooker.

To assemble the Gujarati Fusion Bowl :

1.Spoon out the khichdi in a bowl.

 2.Arrange the stuffed khandvis on the top. 

3. Garnish with fresh coriander leaves, grated coconut and some mustard tempering.

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BISSI BELE BHAATH / HULIANNA ( Karnataka Style Sambar Rice)

Sambar rice is prepared with a little variation in all the Southern States of India. This is a Karnataka style recipe. .. they also call it Hulianna. It is a wholesome one pot meal as it has rice, dal and many vegetables added to it while cooking. The consistency is usually softer like khichdi. Some like to add ghee / clarified butter just before serving. It tastes awesome with fried appalams.

Recipe source- Foodelicious.

Ingredients:
Rice .... 1 cup ( washed and soaked)
Toor dal ... 3/4 cup (soaked)
Onion ...... 1
Tomatoes ... 1
Potatoes ..... 1
Green beans .. 6-7
Green peas .. handful
Carrots ....... 1/4 cup
Spinach leaves .. 10 -12
Green chillies .. 1-2
Garlic ... 1 tsp (optional)
Ginger ... 1 tsp ( grated)
Tamarind ..... lemon sized ball ( soak in water)
Cinnamon powder .. 1/2 tsp
Turmeric powder ..... 1/2 tsp
Sambar powder ....... 2 tbsps
Salt ... to taste

For tempering :
Mustard seeds .. 1 tsp
Cumin seeds ... 1 tsp
Curry leaves .... few
Dry red chillies .. 1-2
Asafoetida ...... a generous pinch
Oil ...... 3-4 tbsps

Method:

1. Heat the oil in a pressure cooker pan. Add the tempering ingredients.
When they crackle, add the ginger, garlic and onions. saute for a minute.
Now tip in the tomatoes, green chillies and the spice powders mentioned in the list.

Add the vegetables and saute for a minute.

Next add the washed and soaked rice and dal.

 Add 3 cups water. If you want a thinner consistency add 4 cups.
Bring to a boil and check the salt. Add if needed.

After it starts to boil close the pressure cooker and cook until one whistle and then reduce the gas. Leave it for 2-3 minutes.Open the cooker after the steam is let out.





Serve hot.

Note: You may cook the normal way in a pan too but you have to add more water.

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