Monday, December 17, 2018

Kerala Matta Rice in Instant Pot

Kerala Matta Rice is an indigenous variety of rice grown in Palakkad district of Kerala, India. It is also known as Palakkadan Matta Rice or Kerala Red Rice or Kerala Kuthari.


Cooking matta rice in a saucepan will take nearly 45 minutes to 1 hour. The rice to water ratio is 1:5. Once the rice is cooked, excess water is drained using a colander.

If we are cooking this in pressure cooker, we need to cook on low flame for 3-4 whistles. Rice to water ratio is 1:5. With pressure cooker, we can always expect a spill over on stove top and always need to have a close watch till you stove off the stove. We can overcome these disadvantages by using an Instant top Pressure cooker. Put the rice and water in InstantPot, turn on, set the timer and completely forget about it. There is no worry of counting the number of whistles or spilling. The Instant Pot model which I used here is IP-DUO 60 6Qt.

Ingredients:
1. Red rice - 1 cup
2. Water - 5 cup

Method:

  1. Wash the rice 3-4 times until the water runs clear.
  2. Transfer into Instant pot and add 5 cups of water.
  3. Close the lid and make sure the steam release handle is in "Sealing" position.
  4. Click on "Pressure Cook" option and set the timer to 10 minutes.
  5. After cooking is finished, let the rice rest for 20 minutes and then release any remaining pressure by turning the steam release handle.
  6. Drain the water in a colander and perfect red rice is ready to serve.


Tuesday, December 4, 2018

Vangyachi Bhaji | Eggplant curry


Ingredients:

  1. Eggplants/Brinjal - 3-4
  2. Onion - 1 medium
  3. Tomato - 1 medium
  4. Ginger garlic paste - 1 teaspoon
  5. Cumin seeds - 1/4 teaspoon
  6. Mustard seeds - 1/4 teaspoon
  7. Asafoetida/Hing - 2 pinches
  8. Curry leaves - few 
  9. Green chili - 1 
  10. Turmeric powder - 1/4 teaspoon
  11. Red chilli powder -  1/2 teaspoon
  12. Coriander powder - 1/2 teaspoon
  13. Ghoda masala or garam masala - 1/2 teaspoon 
  14. Roasted and crushed peanuts/groundnuts - 2 tablespoon
  15. Jaggery - small piece 
  16. Oil - 2 tablespoon
  17. Salt to taste
  18. Coriander leaves - handful
Method:
  1. Wash and cut eggplant into small pieces. Soak them in water to avoid discoloration. 
  2. Heat 2 tablespoon of oil in a pan and splutter mustard and cumin seeds. 
  3. Add hing, curry leaves and ginger-garlic paste and saute for few seconds.
  4. Add finely chopped onion and saute until they turn translucent.
  5. Add turmeric powder, red chilli powder, coriander powder, garam masala and salt to taste. Mix well and saute for few seconds.
  6. Add finely chopped tomato. Cover and cook till tomatoes turn mushy.
  7. Add chopped eggplant and mix well. Add a tablespoon of water and cover and cook on low flame until eggplants are well done.
  8. Before turning off the stove, add crushed peanuts and jaggery.
  9. Garnish with coriander leaves and serve hot with roti/rice.
For this month's "Shhhhh Cooking Secretly" event, we have chosen the theme of Maharashtrian cuisine. My partner for this month is Shobha Keshwani who gave me peanuts and brinjal as my secret ingredients and I made this typical Maharashtrian dish. I had given her Sweet potatoes and chilies, of which she made Ratalyacha Kees, a grated sweet potato stir fry. Do visit her blog "Shobha's Food Maaza" for a collection of delicious recipes.



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