Corn Curry Recipe using Instant pot

Growing up this used to my favorite. My mom made this yummy corn curry cutting up the corn on the cob into chunks & cooked it in this delicious coconut gravy. This is my humble attempt at replicating that recipe. I used the instant pot to make this recipe. If you do end up trying this recipe don't forget to drop me a comment.

Zucchini Corn Fritters

Hi Friends,

I recently came across this amazing app called Quik which helps makes really good home videos using your smartphone. So here's my humble attempt at making my own recipe video for Zucchini Corn Fritters. Hope you enjoy watching the recipe Video.

Lemon Blueberry Pudding made in Instant pot

Ingredients:-

8-10 slices of Bread shredded into bits
1 1/2 to 2 cups milk
1 egg
1/2 cup granulated sugar (or as per sweetness desired)
1/2 tsp cinnamon powder
1 tsp vanilla extract
1/2 cup blueberries
1/2 tsp Lemon Rind
Salt as per taste
6-8 tbsp Butter (unsalted) + 1 tbsp for greasing the bowl
Small sheet of aluminium foil

Method:-

In a bowl whisk the egg, sugar, ground cinnamon, vanilla extract, & milk. Mix all the ingredients well until the sugar dissolves. Now to the mixture add as much bits of bread as will get absorbed in the milk (I used around 8 to 10 slices of whole grain white bread, u can use any bread of ur choice) Then to it add a pinch of salt, butter, some lemon rind and the blueberries . Lastly add some roasted unsalted cashews. Now take a pyrex 4 cup bowl and grease the inside of it with butter. Now sprinkle some granulated sugar over the butter. Thereafter pour the batter into the pyrex bowl. Grease a piece of aluminum foil and cover the bowl. Add 2 cups water to the instant pot. 

Place the bowl on a trivet. Cover the pot and seal. Set it to 20 minutes manual settings and allow NP release. Once done remove and serve .

Notes:-

• Alternatively this recipe can be made and baked in an oven at 350 Deg F for approx 40-50 mins. 
• When baking in the oven you need not cover with aluminium foil

Tarriwala Aloo Ghost

The original recipe isn't mine. I recently stumbled on this recipe in a food group but I tweaked it to suit my families tastes.

Ingredients:- 
1.5 lbs Mutton
1 big potato cut into 1/4 inch circles
2 large onions to make Birista ( Golden fried Crisp onions) set aside a little for garnish
Oil for cooking
1 tsp whole cumin
1 no. Bay leaf
1-2 tsp Ginger garlic paste
3 nos. Green Cardamom
2" stick Cinnamon
4-5nos. whole cloves
1 tsp Turmeric powder
2 tsp coriander powder
1 1/2 cup tomato puree
1 1/2 cup Water Red Chilli powder (Or any spice powder of ur choice - I used homemade Bottle Masala
2 tsp Kashmiri chilli powder
1 cup hung curds
Salt as per taste
1/2 cup cilantro washed and finely chopped (optional)
Boiled egg for Garnishing.

 Method:- Wash, drain the mutton, season it with salt & set it aside. In a cooker heat sufficient oil, I used my new Instant pot to make this, but you can use any stove top cooker. Deep fry finely sliced onions to make Barista.Once the onions are fried nice and crisp spread them on a paper towel to drain the excess oil & cool. Once cool, keep them aside. Now in the leftover oil fry the potatoes till they cook to a nice Golden color, once done drain & set aside to use later. Now in the cooker add some more oil if required and fry the pieces of mutton on high flame and sear them till they are a bit brown. Then transfer the mutton to a bowl. Now in the cooker add some fresh oil, once the oil heats up add the Cumin seeds, cloves, cinnamon, cardamom, and ginger garlic paste. Fry well, now to this crush the crisp fried Onion Birista and add to the spices. Once it is incorporated with the spices add the hung curd, red Chilli powder, Tumeric , coriander powder and Kashmiri Chilli powder. Mix well, it will look kind of like a thick paste. Once the oil starts to leave from the paste add the fried mutton to it . Thereafter add the tomato puree & water to the mixture. Now season the gravy with salt as per taste. Once the mixture starts to heat close the lid of the cooker and cook till the mutton is done. Once done, dunk the fried potatoes to the gravy along with the cilantro. Once the potatoes soak in the gravy garnish with the leftover Birista and boiled egg. Serve with hot steamed rice, preferably long grain Basmati rice.

Chowmein Noodles

Hi All,

I know its been really long since I last updated my blog. Have been busy being a Soccer mom to my now 6 year old. Almost forgot I had ever created this blog :-)
This year we've had a lot of rain in California. I'm not complaining coz we've had a drought past few years & we needed all that rain. Grateful to God that he answered our prayers and sent us all the rain we needed to end the drought.
So this morning when I got to know we were expecting a storm heading to the Bay, I thought why not make something hearty

to beat the dull gloomy weather. Checked my pantry and zeroed in on noodles as I had everything possible needed to prepare it.

Here's the recipe for my Chowmein Noodles

Ingredients:-

1/2 large Onion Finely sliced ( I used a red onion)

1 tsp Garlic minced

1/2 cup carrots cut into juliennes

1/2 cup finely chopped green beans (chopped diagonally)

1 red bell pepper cut into juliennes

1 green/yellow bell pepper cut into juliennes

Red chili sauce as per taste 

Green chilly sauce as per taste 

Red wine vinegar as per taste 

Ketchup as per taste 

Soya sauce as per taste 

Oyster Sauce as per taste 

1 packet of noodles ( I used Pancit Canton you cud use any egg Hakka noodles)

1 bunch scallions finely chopped

Oil

3 eggs

Dash of Milk for the eggs.

Shredded rotisserie /Roast chicken

Hot links- beef or chicken, cut into medium size pieces.

In a big pot heat water till it comes to a rolling boil. Season it with some salt. Then add the noodles and let it boil till 3/4th done. Now add some oil to the water to prevent noodles from sticking to each other. Drain in a bowl and add some cold water to it to stop the cooking process.

In a bowl break n beat the eggs, now add a dash of milk( milk helps make the eggs fluffy), with some salt & pepper. Heat a large frying pan with oil & fry the egg. Flip & cook on the other side. Then glide into a plate or board & cut into strips.

In the same pan heat some more oil if required and lightly fry the chopped Hot links. Once done set them aside to use later.

Now in a wok heat some oil . Now stir fry all the veggies in the hot oil on high flame , starting with the sliced onions along with the bulbs of the scallions ( Save the green part of the scallions, we will use them towards the end). Once they get a little soft add the garlic, followed by the carrots & the green beans. Drizzle some vinegar. Now drain the cold water from the noodles and add it followed by all the sauces one at a time, first the red, then the green, soya sauce, Oyster sauce & lastly the ketchup. Now add your meats , the shredded chicken and the fried links. Once everything is incorporated add the Red & yellow bell peppers. I like some crunch to the noodles so like to add the bell peppers at last so they don’t get soggy. They just cook in the steam of the noodles. Then add the egg strips followed by the tops of the scallions. Serve hot & enjoy!