A pressure cooker is one of the most commonly used cookware in an Indian kitchen. I must say Indian home cooking and pressure cooker are so incomplete without each other. The pressure cooker is one such cookware which travels with us, the Indians, all over the globe. We just can’t think of planning an everyday meal without some reliable pressure cooker recipes on our list. It saves a lot of time in the kitchen and is an assured method of uniform cooking the complex proteins. Otherwise, the same can take hours on a gas stove to get cooked.
Baby Potato Curry is one of easiest and delicious potato curry recipes. Does it win your heart over even more if I tell you it takes less than 30 minutes to make? You can call it a cheat dum-aloo as well. The taste and the gravy are very similar to that of dum aloo sans any cream or tomato. If you are a serious potato lover than I am sure you would love this baby potato curry. Do we love potatoes? We – as a family is for sure a potato lover. And that explains delightful, unique potato recipes on the blog such as – Pahadi Aloo Paani, Bombay Potatoes, and Aloo Ke Gutke.
Matar Paneer is the ultimate comfort food. It is one of those Indian curries than can be devoured during any time of the year. And for the nation that is obsessed with local cottage cheese aka paneer, matar paneer is one of the most loved curries. It compliments all kinds of Indian bread – flat, deep-fried, baked and almost all variety of rice dishes. This Matar Paneer Recipe is definitely worth bookmarking as it is super quick to prepare. Why? Because it’s done in the pressure cooker.
Aam Panna is a traditional Indian summer drink. A delightful, natural coolant prepared with fresh mango pulp, sugar, spices, and mint leaves. Aam Panna is a conventional drink which is not only refreshing but also energizing. It helps you get hydrated in an instant and aids in battling the scorching heat. When we talk about heat and summer then I must warn you against the brutal Indian summer. It is hot, dry and requires a lot of energy to deal with. In such scenario, homemade drinks like aam panna help beat the heat with so much deliciousness. This aam panna recipe is quick and requires only 25 minutes of your time.
Arhar Ki Dal is an everyday comfort food to which most us are hooked. Arhar Dal Fry is one lentil curry which without fail accompanies steamed rice or garam garam phulkas for lunch in most of the Indian households. My love affair with this humble lentil curry started at an early age. Anyone who is familiar with the Kumaoni food culture would understand my fondness for this dal. In most of the Kumaoni households, the lunch menu often consists of dal-bhaat (lentil-rice) and when we say dal, by default, we are referring to arhar ki dal. There is an unsaid, soul-satiating comfort in mopping up the piping hot arhar dal fry with steamed rice (bhaat) that too sans using any cutlery. And till date arhar ki dal with rice remains my favorite comfort food, no second thought about it.
At this moment in time, I’m happily married to the man of my dreams — who with much love prepared for me Chana Dal Pulao on a lazy, Sunday afternoon. A conventional Punjabi Recipe, simple and flavoursome. Post a long vacation in Singapore, he offered to make me lunch, about five years after we got married. I was taken aback by surprise. The man who only enters kitchen trailing the aroma of good food, talking about cooking lunch. To many of you, it may sound no out of the box story. But for a woman who waited from the first day of marriage for this moment, it was surely an exceptional day. And around then is when he, cheerful and enthusiastic than ever, walked through the kitchen door. I was already on cloud nine. There were butterflies in my stomach like I had on the day of our first date. But that was not the end of panic and pangs. For someone, who never stirred even a pot of milk, cooking main-course meal seems like an uphill task.
The layer of cold, freezing winter has engulfed the land. We are hiding away in the cozy cocoon. Once in a while, we are shedding away the covering of blanket and stepping out of the house. The crisp, frosty air turn our cheeks blushing red and tickles the nostrils. Still we stand brave and handpick the fresh produce to refill the empty pantry. The site of bright, shiny vegetables is a bit comforting and cheering in this biting cold weather. The local farmer’s market is beaming with vibrant colors of winter produce. The delicate rays of sun cast a lustrous coating over the vegetables making them look garden-fresh. From tiny red radishes, green leafy vegetables, long red carrots, peas to purplish turnips we stuffed them all in the carry-bag. Shalgam aur Matar Ki Sabzi is our ode to nature’s bounty during this bitterly cold weather.
Tomato and Garlic Rasam….ohh the spicy, tangy, soupy curry made with blushing red ripe tomatoes and flavored with lots of garlic. When I say lot, in actual sense there is whole lot of garlic in this rasam recipe. The aromas of garlic mingle with the warmth of homemade rasam powder to create a sapid bowl of curry. The bold whiff of garlic long last in the fingers, used to peel the garlic pods for making the rasam. The whole rasam making affair from grinding rasam powder to peeling garlic and finally mopping the curry with hot steamed rice, in itself is a appetizing experience, which I always savour.