PEANUT SESAME CASHEW LADOO , MIXED NUTS LADOO WITH JAGGERY and BOONDI CASHEW LADOO WITH JAGGERY – STOVE TOP/INSTANT POT- 5 INGREDIENTS

Peanut Sesame Cashew Ladoo with jaggery , Mixed Nuts Ladoo  and Boondi Cashew Ladoo – STOVE TOP /INSTANT POT 

One of the easiest Dessert any one can prepare without fail. I tried in Instant Pot . Once you unplug it cook on Sauté mode till you get ball consistency. I’m sharing how to cook on Stove top and Instant pot. Either way you can try. You can use store bought roasted Peanuts, Cashew nuts. Or else you can roast on stove top . Doesn’t take much time. These Ladoo’s stay good for more than 2 weeks. One or two  will be sufficient to satisfy  your Sweet cravings.  Some times I prepare with Mixed Nuts. Sometimes with store bought Boondi and Cashews ( BOONDI CASHEW LADOO with JAGGERY) .Here is the recipe with few ingredients . 

RECIPE FOR 25 Medium Ladoo’s .

INGREDIENTS : 

One cup – Measuring cup

1. Roasted Peanuts – 3 Measuring cups

2. Roasted Cashews – One cup

3. Roasted Sesame seeds – 1/2 cup

4. Jaggery ( Brown sugar) – 3 measuring cups

5. Water – 1/2 cup

6. Ghee – 1/2 tbsp

7. Cardamom Powder – 10 cloves( Powdered)

8. Ghee – 1 tbsp 

INGREDIENTS FOR BOONDI LADOO 

1. Store bought Boondi – 3 Measuring cups

2. Roasted Cahews – 2 measuring cups

3. Jaggery – 3 cups

4 . Water – 1/2 cup

5. Cardamom powder – 10 cloves ( Powderd) 

6. Ghee – 1 tbsp 

METHOD: STOVE TOP 

STOVE TOP : 1. Transfer Powdered Jaggery and Water to a wide Pan . Cook on medium high flame . Keep stirring in between .

2. When syrup thickens ( say after 10 minutes)  take 1/2 tbsp  syrup and pour in a bowl of water as shown in the picture.Try to make a ball with your fingers. If you are not able to ,cook for few more minutes .

TO CHECK THE SYRUP for Ball consistency in Water . 

3. When the syrup is ready switch off the stove. Add 1/2 to 1 tbsp Ghee .

4. Pour roasted Peanuts, Cashews , Sesame seeds and powdered cardamom. Mix gently .

5. Cool in the same Pan.

6. When it is light warm and you are able to handle the heat , take a handful of the mixture and shape  them into balls. Grease your hand with Ghee if needed . Repeat the process with the rest of the mixture.

THEY STAY GOOD FOR MORE THAN 2 WEEKS if stored in an airtight container .

NOTE : SAME PROCDURE WITH Boondi and ROASTED CASHEWS .

METHOD : INSTANT POT 

1. Transfer powdered Jaggery , water and ghee to inner pot. Mix well . Close the Lid .

2. Manual 10 minutes  . Unplug when you see low. QPR after 10  to 15 minutes . 

3.  COOK IN SAUTE MODE UNTIL YOU GET BALL CONSISTENCY . 

 4. Say 5 minutes or little more time .

 5. Once you get ball consistency add store bought Boondi , Cashews , Sesame seeds, Ghee  . Mix gently . Transfer  to  a pan.

6. Cool in the pan .

7. When you are able to handle the heat take a handful of mixture and shape Ladoo’s . If needed grease your hand with little Ghee.

8. Repeat the process.

STORE IN AN AIRTIGHT CONTAINER and they stay good for  more than 2 weeks .

TEN VEGETABLE LENTILS PAKORA – KIDS LUNCH BOX – 5 INGREDIENTS

TEN KIDS LUNCH BOX RECIPES Prepared with Lentils and vegetables.Cooking time Less than 15 minutes to prepare 2 Lunch Boxes .

5 ingredients. easy to prepare recipes in the morning if you do preparation night before. Some are shallow fried with 1/2 cup Oil ( Some taste good when shallow fried) and others in PANIYARAM PAN .

1. CABBAGE PAKORA . Now you can pack Cabbage in Kids Lunch Box. I added good amount of Cabbage . 5 ingredients. Shallow fry with 1/2 cup Oil and in PANIYARAM PAN . Pack with Dates Tamarind Chutney 

RECIPE :

https://vegetarianhomestylecooking2015.wordpress.com/2017/09/25/Cabbage

2. BREAD PAKORA. Stuffed and Pan fried with Green Moong dal salad 

RECIPE :

https://vegetarianhomestylecooking2015.wordpress.com/2015/07/15/Bread 

3. RED KIDNEY BEANS PAKORA with Sweet rice in Rice Cooker. You can prepare 2 Lunch Boxes in less than 10 minutes with Salad and Fruit 

RECIPE :

https://vegetarianhomestylecooking2015.wordpress.com/2017/12/02/Red

4. VERMICELLI MOONG DAL PAKORA. Kids are going to like these Crispy vegetable Moong dal pakora. They taste good at room temperature and not going to be dry because of vegetables. Shallow fried with 1/2 cup Oil . Do preparation night before and it will take less time to prepare 4 Lunch Boxes.

RECIPE : 

https://vegetarianhomestylecooking2015.wordpress.com/201

5. SEMOLINA URAD DAL PAKORA with Ladoo, Crackers and Banana . 5 ingredients. You can grind Urad dal night before and refrigerate . Add rest of the ingredients before you shallow fry with 1/2 cup Oil .

RECIPE : 

https://vegetarianhomestylecooking2015.wordpress.com/2017/08/23/Semolina

6. TANGY SPINACH PAKORA WITH CARROT  LIME RASAM . These Pakora won’t absorb oil . If you don’t like Shallow frying you can cook in Paniyaram pan . Doesn’t need any dip . They taste good on their own. With Cucumber and Blue berries .

RECIPE :

https://vegetarianhomestylecooking2015.wordpress.com/2018/02/01/Carrot 

7. ROUND SAMOSA ( NOT DEEP FRIED)  with Baked Chirotte  and Orange. Not deep fried. In Paniyaram Pan .

RECIPE :

https://vegetarianhomestylecooking2015.wordpress.com/2018/09/20/Round 

8. SPLIT GREEN MOONG DAL PAKORA. Prepared with Split Green Moong dal and Oats. 5 ingredients. Just soak dal for an hour . Grind and add rest of the ingredients.

 

RECIPE :

https://vegetarianhomestylecooking2015.wordpress.com/2018/01/04/Split 

9. BAJRA LENTIL PAKORA AND Dessert  MIXED MILK PUDDING with Apple .

RECIPE : 

https://vegetarianhomestylecooking2015.wordpress.com/2017/12/27/Mixed 

10. JOWAR LENTIL PAKORA.

RECIPE:

https://vegetarianhomestylecooking2015.wordpress.com/2016/08/02/Weekend Lunch 

INSTANT POT AMARANTH LEAVES STIR FRY – SIDE FOR ROTI ( 5 INGREDIENTS)

Instant Pot Amaranth Leaves Stir fry – Side for Roti – 5 Ingredients 

Amaranth Leaves stir fry . It’s one of our favorite Green leafy Vegetable . I cook this at least twice a week when it’s in season ( Spring and Summer) . It is a dry stir fry I cook on stove top with Yellow Moong dal and Garlic. Need lot of Garlic ( Say 25 or more . They taste good when fried in tadka, 6 for each person ) for the recipe. I added whole Garlic and not crushed one. Cooked Garlic taste good when  you eat in between with the curry  . It takes time on stove top to cook and need stirring in between . So I tried in Instant Pot. Cooked perfectly and not mushy ( 1/4 th time )  . Once cooked transfer to a plate and cool while you saute  Onions and Garlic. So the curry won’t be mushy and you can enjoy dry stir fry. Another important Ingredient is the CURRY POWDER . You can use Store bought or Homemade ( Just a Blend of Red chilli powder , Roasted Cumin and Coriander seeds , Garlic , salt and fresh coriander ) . I added  only 2 tbsp water which is sufficient and also there will be water from washed greens . Unplug it when you see the silver button Pops up and do QPR . Here is the simple recipe with 5 main Ingredients. 

If you cook in the morning and serve for Dinner the taste will be the same .

  Recipe for 4 . Preparation and Cooking time : Less than 30 minutes 

INGREDIENTS : 

1. Amaranth Leaves – One bunch( Wash 3 to 4 times before chopping) 

2. Yellow Moong dal – 1/2 cup ( Soak for 30 minutes)

3. Garlic – 25 to 30 ( for 4 people)

4. Onion – One ( finely chopped)

5. Curry Powder – 1 tbsp ( Blend of Red chilli powder , Coriander and Cumin powder , Garlic cloves (2 to 3) , little salt and fresh coriander ) MORTAR and Pestol

6. Turmeric – 1/4 th tbsp and Salt

7 . Oil – 2 to 3 tbsp or 2 tbsp Oil and 1 tbsp Ghee

8. Water – 2 tbsp 

METHOD :  Pics BEFORE and AFTER Cooking in Instant Pot 

1. Wash Amaranth leaves 4 to 5 times in plenty of water . Chop Onions . Soak Yellow Moong dal for 30 minutes. Wash before and after soaking.

2. Transfer chopped Amaranth Leaves to the inner pot along with washed Yellow Moong dal . Season with salt . Mix well . Add 2 tbsp water .

3. Close lid. Manual 3 minutes . QPR . No water will be left .

4. Transfer to a wide plate and cool before adding to tadka .

5. Wash inner pot . Press saute. When warm add 2 tbsp oil and ghee. Add urad dal , Cumin seeds, Mustard seeds, Broken red chillies , Green chillies , Pinch of Hing. Add Onions and Garlic . Season with salt and Turmeric . Mix well . Close the lid and fry till  onions are light brown . Check whether garlic is cooked with Knife.

6. Add cooked greens and curry powder. Mix gently .

7. Transfer to a wide Pyrex Bowl . Taste for salt and spices and add accordingly .

                      SERVE with ROTI ( INDIAN BREAD ) with Onion and Green chilli or with STEAMED RICE 

INSTANT POT SWEET POTATO CURRY/RAW BANANA/TARO ROOT – SIDE FOR ROTI AND 10 SWEET POTATO RECIPES

Instant pot Sweet Potato curry /Raw Banana/Taro root  ( 5 ingredients ) – Side for Roti and 10 Sweet Potato recipes 

I use Sweet Potato in my everyday cooking. I tried so many recipes with Sweet Potato . I add in Rasam , Dal , Desserts, Sweet Potato wrap  and I even tried Sweet Potato Dosa for Breakfast. Shared Links at the end of the post. Today I tried Sweet Potato curry in Instant pot . We like to eat with Steamed rice, Ghee and Papad. Even kids will eat without troubling.  We all cook this on stove top by adding water now and then to get right consistency . In today’s recipe I added all at the same time after sauting Onions with right measurements. Check recipe for the amount of water to add for right consistency and no burnt bottom. Once you peel the skin of Sweet potato , it may be difficult to cut into big chunks. After peeling the skin wrap Sweet Potato in a wet paper towel and microwave for one minute. Now it is easy to Peel and  chop . I added tamarind for tangy  taste and Jaggery ( Brown sugar ) to balance the flavors. Here is the Simple recipe with few ingredients.

Easy to prepare and tasty CURRY with SWEET POTATO . ONCE YOU TRY you will cook the same way again and again . 

RECIPE for 4 . Preparation time : 10 minutes

INGREDIENTS : 

1. Sweet Potato – 2 or Raw Banana – 2 or Arbi – 10 

2. Onion – One big , thinly sliced

3. Tamarind – Marble size

4. Water – 1 1/2  measuring cups for thick consistency or 2 Measuring cups

5. Curry Powder – 1/2 tbsp  or Red chilli powder and Samabr Powder – 1 tbsp  Homemade Curry Powder ( Blend of Red chilli powder , coriander and cumin powder , Garlic and fresh coriander with stems) 

6. Oil – 2 tbsp and Ghee – 1 tbsp to add at the end

7. Jaggery ( Brown sugar) – 2 tbsp

8. Salt and Turmeric – 1/4 th tbsp

9. Seasoning – Urad dal – 2 tbsp , Mustard seeds – 1 /2 tbsp , Cumin seeds – 1/2 tbsp , Red chillies – 2 , Hing – Pinch , Green chillies – 3 to 4 and Curry Leaves

10 . Chickpea flour and rice flour – 1 tbsp each  or Chickpea flour – 2 tbsp

METHOD: 

1. Chop Onion into thinly slices .

2. Peel the Sweet potato and chop into medium size pieces ( Not able to chop , Microwave for One minute in wet paper cloth )

3. Soak tamarind and extract the Juice with One and half measuring cups water. Transfer to a Bowl . To this add Chick pea flour , rice flour , Salt , Curry Powder , sambar Powder and Jaggery Powder ( Brown sugar) . Mix well without lumps. Taste water for spices and sweetness and add accordingly .

4. Turn IP ON SAUTE mode . When warm add 2 tbsp Oil . Add Mustard seeds , Cumin seeds , Urad dal , Broken red chillies, Green chillies , Curry Leaves and Hing.

5. Add thinly slice Onions . Season with Salt and Turmeric. Mix . Close with the glass lid and fry for couple of minutes or until light brown.

6. Add sweet potato or Raw Banana or Arbi  and tamarind water. Mix well .

7. Close the Instant Pot Lid .

8. Manual 4 minutes .  Unplug when you see the silver button Pops up . NPR ( 5 to 10 minutes) .

9. Open the lid. Taste for Salt and Spices and add accordingly . Add Ghee and finely chopped Coriander .

                              SERVE WARM with GRAINS of your choice. 

STOVE TOP : PRESSURE COOKER 

 

RECIPES WITH SWEET POTATO . 

1. SWEET POTATO WRAPS /FLAT BREAD – 3 Ingredients 

https://vegetarianhomestylecooking2015.wordpress.com/2017/11/18/Sweet potato 

2. SWEET POTATO MOONGDAL RASAM 

https://vegetarianhomestylecooking2015.wordpress.com/2017/05/19/Sweet Potato 

3. INSTANT SWEET POTATO ONION DOSA/PANCAKES 

https://vegetarianhomestylecooking2015.wordpress.com/2016/10/25/Instant 

4. SWEET POTATO PATTIES WITH TOMATO RAITA 

https://vegetarianhomestylecooking2015.wordpress.com/2016/10/08/Sweet potato 

5. RAGADA PATTIES ( PAN FRIED Sweet potato and White potato patties with Green peas Gravy ) 

https://vegetarianhomestylecooking2015.wordpress.com/2016/03/04/Ragada 

6. WEEKEND LUNCH – SWEET POTATO FRIES 

https://vegetarianhomestylecooking2015.wordpress.com/2016/08/02/Weekend Lunch 

7. PAN FRIED BREAD KACHORI WITH SWEET POTATO FILLING 

https://vegetarianhomestylecooking2015.wordpress.com/2016/09/17/Pan fried 

8. RAW CHICKPEAS SALAD WITH GRAPE DRESSING AND SWEET POTATO FRITTERS 

https://vegetarianhomestylecooking2015.wordpress.com/2017/06/13/Raw 

9. SWEET POTATO RASAM – INSTANT POT 

https://vegetarianhomestylecooking2015.wordpress.com/2018/02/19/Sweet potaato 

10. OPEN FACED TACO’S WITH SWEET POTATO 

https://vegetarianhomestylecooking2015.wordpress.com/2016/12/26/Open 

11. RAW MANGO and SWEET POTATO DAL 

https://vegetarianhomestylecooking2015.wordpress.com/2017/11/18/

12. SWEET POTATO ROLLS 

RED KIDNEY BEANS OATS IDLI/DHOKLA WITH PUMPKIN SEEDS CHUTNEY – SAME BATTER 5 DIFFERENT RECIPES – INSTANT POT

Red Kidnay Beans Oats Idli /Dhokla with Pumpkin Seeds Chutney  – Same Batter 5 different recipes – Instant pot 

Recipe for 24 Idli’s . Preparation and Steaming time: 20 minutes. 

I have shared so many Idli /Dhokla recipes with Lentils, Beans and different grains . Adding One more to the list . Red Kidney Beans Oats Idli . We eat Idli for Breakfast everyday . Easy to prepare in the morning  and Kids won’t trouble to eat as they are soft and melt in mouth with Soupy Chutney ( I prepare Chutney little thinner . When you dip Idli in the chutney they just melt in mouth ) . These Idli’s are soft and fluffy and you don’t find any difference from regular idli’s . I prepared a new chutney with Pumpkin seeds and roasted asparagus . My kids called it as Green chutney . Even I like trying new Chutney recipes to serve with Idli . When ever I prepare Idli I cook some extra for Dinner and serve with Vegetable Sambar. So no need to think what to cook for Dinner.Or  else I CRUMBLE Idli’s and prepare IDLI Upma with raw mango ( as  Raw Mangoes are in season ) and Pack with Plain curd. If you have Kids who trouble to eat food try to feed Idli Upma ( A healthy version for Lime or Mango rice) . Here is the recipe for IDLI /DHOKLA and Pumpkin seeds Chutney .

YOU CAN PREPARE DOSA OR UTTAPAM OR PANIYARAM OR FRITTERS OR SPICY MASALA DOSA WITH THE SAME BATTER .

20 IDLI RECIPES IN ONE PAGE FOR BREAKFAST/LUNCH BOX/DINNER 

Recipe Link :

https://vegetarianhomestylecooking2015.wordpress.com/2017/08/04/Ten 

RECIPE FOR PUMPKIN SEEDS CHUTNEY : Add 1/2 cup  Dry Coconut to the Blender with 1/4 th cup Peanuts , 1/4 th cup Pumpkin seeds. roasted Asparagus , roasted Green chillies ( 2 mild ) , Red chillies , Garlic cloves , Salt , Tamarind and Coriander  . Grind with enough water . Transfer to a Bowl . Heat 1 or 2 tbsp Oil . Add Urad dal , Cumin seeds, Mustard seeds and Broken red chillies . Add this seasoning to the chutney . SERVE with Idli .

RED KIDNEY BEANS ( RAJMA) OATS  PANIYARAM 

RECIPE FOR 24 IDLI’S/DHOKLA 

INGREDIENTS :

1. Urad dal – One cup

2. Red Kidney Beans – 1/2 Cup raw

3. Oats – 1 cup

4. Brown Basamati rice – 1 cup

5. fenugreek seeds – 1/2 tbsp

6. Salt

7 . Water – 1 1/2 cup to 2 measuring cups 

METHOD: 

1. Soak Urad dal, Fenugreek seeds  and rice  for 2 hours .

2. Soak Red kidney Beans ( Rajma) overnight .

3. Wash them before grinding .

4. Add Oats to soaked urad dal, rice and Red Kidney beans and grind altogether in 2 batches with enough water .

5. Ferment overnight .

6. Pressure cook in Instant Pot or Pressure cooker .

                  SERVE with PUMPKIN SEEDS CHUTNEY or with VEGETABLE SAMBAR or Prepare Upma with  Crumbled Idli and raw mango or PANIYARAM or DOSA or UTTAPAM topped with vegetables Or Spicy Onion Dosa or MASALA DOSA 

STUFFED EGGPLANT CHICKPEAS BIRYANI – INSTANT POT – 5 MAIN INGREDIENTS

Stuffed Eggplant Chickpeas Biryani – Instant pot – 5  Main Ingredients 

If you are like me who doesn’t want to spend much time to prepare Lunch Box  or  Dinner try this One pot meal with Stuffed eggplant and Chickpeas. Instead of cooking separate  curry to pack with grains , I added Stuffed Eggplants ( Stuff with spice powder of your choice or with Garlic Chutney powder) , so they won’t taste bland when  you take a bite. I was worried whether Eggplants ( I added medium thin Eggplants ) will cook with rice. To my surprise they cooked perfectly . I have cooked Chickpeas in refrigerator , so I added to the Biryani ( I always keep cooked Beans in the refrigerator to add to curries, Salads , Rice recipes , Chaat etc) . For spice powder you can add Biryani Masala or Garam Masala or Sambar powder . I sometimes add Sambar  powder , so it won’t be strong for my kids. I cooked in 6 qt and added 15 Eggplants . Next time i will add more as my kids liked to eat with Biryani. You  can try with rice of your choice ( white Basmati  rice or Brown Basmati rice ) . Serve or Pack with Carrot Raita. Perfect combination . Here is the simple recipe with 5 main ingredients.

                  PERFECTLY COOKED RICE and EGGPLANT  WITH NO WATER LEFT AND NO BURNT BOTTOM 

Recipe for 3 to 4 . Preparation and Cooking time : 20 minutes

INGREDIENTS :

1. White or Brown Basmati rice – 1 Cup

2. Water – 1 1/2 cup

3. Chickpeas – One can drained and rinsed 

4. Eggplants – Medium  15 to 20 

5. Tomatoes – 2 ( Chopped)

6. Potatoes – 2 ( Peeled and chopped into small cubes) 

7. Oil – 3 tbsp and Ghee – 2 tbsp

8. Salt to taste

9. Garam Masala or Biryani Masala or Sambar powder – 1 tbsp and Red Chilli powder

              and  Garlic chutney powder or any spice powder of your choice to stuff Eggplants .( In a mortar pestol add red chilli powder , coriander and cumin powder and 2 cloves of garlic and coriander . To stuff the EGGPLANTS) 

10 . Whole Garam Masala  : Cumin seeds – 1 tbsp , Cloves – 5 , Cardamom – 3 , Cinnamon stick – One small , Bay leaves – 2

METHOD :

1. Soak rice. Wash 3 to 4 times. Add water and Salt to rice. Taste water for salt .

2. Wash Eggplants and make a slit and stuff with Spice powder .

3. Turn IP on saute mode . When warm add Oil and Ghee . Add cumin seeds, Cardamom , cloves, Cinnamon stick , Bay leaves.

4. Add Onions and fry for couple minutes.  Add Ginger ,garlic paste  and Green chilli paste . Fry until raw smell goes.

5. Add finely chopped Onions and cook until soft. Add Biryani masala powder , Red chilli powder or Sambar powder. Mix well .

6. Add Stuffed Eggplants , Chopped Potato, Rice with water. Mix gently .

7. Cancel saute. Close with the lid. Rice mode . NPR . Serve with Carrot raita .

RECIPE FOR CARROT RAITA. :

                     Add 1/4 th cup finely chopped onions, One chopped tomato , Grated carrots, Chopped coriander and salt to 2 cups Yogurt ( curd) . Heat 1 tbsp Oil and add 1/2 tbsp cumin seeds. Cool and add to the Raita .