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.

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


  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


  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
  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.

Jeera Rice in Instant Pot

Instant Pot used is IP-DUO 60 6 Qt


  1. Basmati Rice - 1 cup
  2. Cumin seeds/Jeera - 1 teaspoon
  3. Ghee - 2 teaspoon
  4. Cardamom - 1
  5. Cloves - 2
  6. Bay leaf - 1
  7. Cinnamon - small piece
  8. Coriander leaves - a handful
  9. Salt to taste
  1. Wash and drain the basmatic rice and set aside.
  2. Turn on "Saute" mode in Instant pot. When the display shows hot, add ghee.
  3. Add the cumin seeds and whole spices and saute for a minute.
  4. Add the washed rice and stir for a minute.
  5. Add 1.5 cup water and salt to taste.
  6. Cancel Saute mode and turn on Pressure Cook. Set the time to 4 minutes.
  7. After 4 minutes, wait for 5 minutes and quick release pressure.
  8. Once the safety valve goes down, open the lid and garnish with coriander leaves.

Do check out the recipe in youtube video. 

Thursday, November 1, 2018

Indori Poha

Indori poha is a famous street food and breakfast dish of Indore, Madhya Pradesh. This poha so much different from the typical Maharashtrian version. The difference lies in the way it is prepared and served. Fennel seeds are added which gives a nice aroma and sweet flavor to the dish. Indori poha is usually topped with raw onion, pomegranate seeds, peanuts and Sev.  It is also served with Jalebi.

For this month's "Shhhhh Cooking Secretly" event, we have chosen the theme of Madhya Pradesh cuisine. My partner for this month is Vidya Narayan who gave me Fennel and Peanuts as my secret ingredients and I made this poha for the event. I had given her Masoor Dal and Garlic, of which she made an authentic MP dish "Indrahar Ki Kadhi". Vidya blogs at Masala Chilli. Do browse her blog for a collection of delicious recipes.


  1. Poha/Flattened rice (medium thickness)- 2 cups
  2. Onion - 1 finely chopped
  3. Curry leaves - few
  4. Mustard seeds - 1/2 teaspoon
  5. Fennel seeds - 1/2 teaspoon
  6. Turmeric powder - 1/4 teaspoon
  7. Green chilli - 2 or as per your spice level
  8. Peanuts - a handful
  9. Cilantro - little for garnishing
  10. Lemon - 1
  11. Salt - to taste
  12. Sugar - 1 teaspoon
  13. Oil - 1 tablespoon
  1. Wash and soak poha in water for a minute. Drain the water completely and set aside. Soaking for longer time will make the poha mushy. If you are using thick poha, then you might have to soak for around 5 minutes. 
  2. Heat a tablespoon of oil and saute peanuts till they are golden brown. Fish out the peanuts and set aside in a plate.
  3. To the same oil, splutter mustard seeds, followed by fennel seeds. 
  4. Saute onion till they turn translucent.
  5. Add chopped green chillies, curry leaves and turmeric powder. Give it a good mix.
  6. Add soaked poha, salt to taste and sugar. Mix well and cover and cook for 5 minutes on low flame.
  7. Finally add roasted peanuts, chopped cilantro and a teaspoon of lemon juice.


Thursday, October 4, 2018

Breakfast smoothie

Serves: 1

  1. Banana - 1
  2. Apple - 1/2
  3. Strawberries - 3 large
  4. Spinach leaves - 1 cup 

  • Put all the ingredients in a blender along with 1 glass of water and blend into smooth paste.

Tuesday, October 2, 2018

Idiyappam and Vegetable Istew

Idiyappam is also known as Noolu Puttu in Malayalam. These are string hoppers which are made of rice flour. This is a steamed dish and served as breakfast in Kerala. Traditionally in Malabar regions of Kerala, they are served with coconut milk and sugar. If you are looking for some savory side dishes then you should try with ishtew or mutta roast(egg roast).

Ishtew is basically Stew and made with a mix of vegetables in coconut milk.

Vegetable Ishtew:


  1. Mixed vegetables (carrots-1/4 cup , beans-1/2 cup, potato-1cup and green peas-1/4 cup)
  2. Ginger (finely chopped) - 1 inch
  3. Green chillies - 2-3
  4. Curry leaves - 1 sprig
  5. Coconut milk: thin - 1.5 cup, thick - 1/4 cup
  6. Shallots - 5-6 thinly sliced
  7. Coconut oil - 1 tablespoon
  8. Salt to taste


  1. In a deep vessel, add cut vegetables, ginger, green chilies, curry leaves, shallots and thin coconut milk. Add required amount of salt and cook till vegetables are well done.
  2. Turn off the stove and add thick coconut milk and coconut oil. 

How to extract coconut milk:

  1. Take around 1.5 cup of freshly grated coconut. The milk we get by squeezing the grated coconut is called the thick extract.
  2. Add around 1 cup of warm water to the squeezed grated coconut and give it a good mix. Squeeze out the thin coconut milk through a strainer.



  1. Idiyappam powder/Rice flour - 1 cup
  2. Oil - 1 teaspoon
  3. Salt to taste
  1. Boil 1 cup water and add a teaspoon of oil and salt to taste.
  2. Add the rice flour little by little and stir with a wooden spatula. Mix everything well together until a soft, smooth dough is formed.
  3. Once the dough is cool enough to handle, knead it for couple of minutes.
  4. Take a portion of dough in idiyappam press. Grease idli plate or any steamer with little oil. Press the idiyappam in idli plates and steam for 5-7 minutes. 
  5. Let them cool for couple of minutes before you remove from the idli plate.
Serve these hot idiyappam with ishtew. 

I am linking this recipe for this month's "Shh Cooking Secretly" event. This month's theme is Kerala Cuisine. I am paired with Priya Mahesh who gave me rice flour and carrots as my secret ingredients. Here comes my idiyappam and stew with these secret ingredients. I gave Priya, plantain and coconut and she made vazhakka thoran. Check out her blog at200deg for a collection of delicious dishes.

Banana Walnut Muffins

Makes: 12 muffins


  1. All purpose flour - 1.5 cup
  2. Baking powder - 1 tsp
  3. Baking soda - 1/2 tsp
  4. Cinnamon powder - 1 tsp
  5. Salt - 1/2 tsp
  6. Banana - ripe - 3
  7. Sugar - 1/2 cup
  8. Brown sugar - 1/4 cup
  9. Butter (melted) - 1/3 cup
  10. Egg - 1
  11. Vanilla essence - 1 teaspoon
  12. Walnuts - 1/4 cup chopped
  1. Preheat oven to 350 deg F(180 deg C). Line muffin tray with muffin cups or grease with butter.
  2. Sift all-purpose flour, baking soda, baking powder, cinnamon powder and salt and set aside.
  3. In a large bowl, mash the ripened bananas. Add sugar, brown sugar, butter, egg and vanilla essence and combine them together.
  4. Fold in flour mixture into wet ingredients in small quantities. 
  5. Add in half of the chopped walnuts and mix well.
  6. Equally distribute the batter in muffin cups.
  7. Sprinkle little walnuts on top of the batter. 
  8. Bake for 25 minutes until toothpick inserted comes out clean.
  9. Cool for couple of minutes and serve.

Thursday, August 30, 2018

Vegetable Palav | Karnataka Style Vegetable Pulao

Vegetable Palav is made for this month's "Shh Cooking Secretly" event. This month's theme is Karnataka Cuisine. I am paired with Sujata Roy who gave me rice and coconut as my secret ingredients. The first thing that came in my mind when I got the ingredients was this pulao. I gave Sujata, chana dal and ghee and she made a mouth watering sweet dish - Hayagreeva.

In Karnataka, Pulao is often referred to as Palav. It is an easy to make one-pot meal with rice, vegetables and few spices. It is usually made with Sona Masoori rice. Adding coconut while making the masala paste enhances the taste and I strongly recommend you don't skip it.

Do try this easy, healthy and delicious rice dish.

Serves - 2

  1. Rice (sona masoori) - 1 cup
  2. Onion - 1 no.
  3. Tomato - 1 no.
  4. Green peas - 1/2 cup
  5. Carrots diced - 1/2 cup
  6. Green peas - 1/2 cup
  7. Potatoes diced - 1/2 cup
  8. Coconut - 1/2 cup
  9. Bay leaves - 2
  10. Cardamom - 2
  11. Cloves - 5-6
  12. Cinnamon - 1 inch
  13. Star anise - 1
  14. Ginger - 1 inch
  15. Garlic - 5-7 cloves
  16. Coriander leaves - 1/2 cup + little more for garnishing
  17. Mint leaves/Pudina - 1/2 cup
  18. Green chilies - 2 or as per your spice level
  19. Turmeric powder - 1/4 tsp
  20. Lemon juice - 1 tsp
  21. Oil - 2 tbsp
  22. Salt to taste
1. Take a mixer-grinder and grind the following ingredients into a fine paste:
  •  Ginger
  • Garlic
  • Coriander leaves
  • Pudina
  • Coconut
  • Green chilies 
2. Take a pressure cooker and heat 2 tbsp of oil. To hot oil add bay leaves, cardamom, cloves, star anise and cinnamon and saute for a minute.

3. Add the sliced onion, turmeric powder and 1/2 tsp salt. Saute until onions turn translucent. 

4. Add the ground paste and fry until oil separates. 

5. Add the diced tomatoes, cut vegetables, lemon juice and give it a good mix.

6. Add 2 cups of water and check for the salt and add it if required.

7. Finally add washed rice and cook for 2 whistles. 

Garnish with coriander leaves. Serve hot palav with raitha. 

Sujata Roy blogs at "Batter Up With Sujata". Do check out her blog for a good collection of recipes. 

Thursday, July 5, 2018

Rogan Josh - Kashmiri Mutton Curry

Rogan means meat fat and Josh means heat and literally Rogan Josh translates into fatty meat slow cooked with intense flavour.  The dish gets its heat from the use of  black cardamoms and cloves. The use of Kashmiri chilli imparts bright red color to the dish. In the traditional method, dried red Kashmiri chillies are soaked in hot water and ground to a fine paste. While in the current short cut method we use store bought Kashmiri chilli powder.

1. Mutton - 1 kg
2. Garlic cloves - chopped - 6
3. Kashmiri chilli powder - 1 tablespoon
4. Curd - 1/2 cup
5. Black cardamoms - 1
6. Cloves - 4
7. Mace - 1 blade
8. Green cardamoms - 2
9. Cinnamon - 1 inch stick
10. Ginger paste - 1 teaspoon
11. Shallots - 1 cup
12. Coriander powder - 1 teaspoon
13. Fennel powder - 1/2 teaspoon
14. Turmeric powder - 1/4 teaspoon
15. Salt to taste
16. Oil or ghee - 3 tablespoon

1.  Pressure cook meat along with salt, turmeric powder, garlic cloves and 2 cups of water for upto 5 whistles on medium flame.

2. Whisk the curd and set aside. Also mix Kashmiri chilli powder in a tablespoon of water and make a paste.

3. Heat a thick bottomed vessel and heat 3 tablespoon of oil/ghee. Add chopped shallots and saute until they turn translucent. Add ginger paste and fry for a minute.

4. Add black cardamoms, cloves, cinnamon, green cardamoms and mace and saute for a minute.

5. Reduced the flame to sim and add coriander powder, feenel powder, Kashmiri chilli powder paste and yogurt and give it a good mix.

6. Remove just the meat from pressure cooker and add to the masala. Give it a good mix and simmer for 5 minutes.

7. Now add the liquid from pressure cooker and cook for another 20 minutes until the meat is tender.

Traditionally Rogan Josh is served with boiled rice but it takes good with roti as well.

I am linking this recipe to “Sshh cooking secretly” event. For the July event and I am paired with Sujitha Ruban. She gave me yogurt and garlic as my secret ingredients and I made this dish. I gave her Kashmiri chili and ginger and she came up with a flavourful Kashmiri chicken curry. Do visit her blog to check the recipe.

Monday, June 4, 2018

Aloo Palda | Himachali Potato curry in Yogurt gravy

Aloo Palda is a potato curry in yogurt based gravy. This dish is from mountainous region of Himachal Pradesh. This curry is low in spice with subtle flavors. Relish this with steamed rice.

1. Potato/Aloo - 2 medium sized
2. Yogurt/ Curd- 1.5 cup
3. Cumin seeds - 1 teaspoon
4, Turmeric powder - 1/4 teaspoon
5. Chilli powder - 1 teaspoon or as per your spice level
6. Coriander powder - 1/2 teaspoon
7. Cardamom - 1
8. Cloves - 3
9. Cinnamon stick - 1' piece
10. Ghee - 1 tablespoon
11. Salt to taste
12. Coriander leaves for garnishing

1. Wash and cut potatoes in cubes.

2. Heat a tablespoon of ghee in thick bottomed vessel and splutter cumin seeds.

3. Add cloves, cinnamon stick and cardamom and saute for a minute.

4. Add potatoes, turmeric powder, chilli powder, coriander powder and salt to taste. Give it a good mix and cook and cover until potatoes turn soft.

5. Once the potatoes are well done, lower the flame and add whisked curd. Stir continuously to avoid curdling. Cook for 5 more minutes, garnish with coriander leaves and serve.

Linking this recipe to "Shhh Cooking Secretly Challenge", event. For the month of May, the theme is to make Himachali cuisine. I am paired up with Aruna Panangipally who gave me cumin and yogurt as my secret ingredients, and I chose these ingredients to make Aloo Palda. Do visit Aruna's blog to look for delicious recipe. Aruna blog's at "Aharam".

Wednesday, May 23, 2018

Coriander Chicken Curry

Serves : 5

1. Chicken curry - 1 kg
2. Coriander leaves - 1 big bunch(once cleaned makes upto 4 cups packed)
3. Onion - 2 medium
4. Tomato - 1 medium
5. Ginger garlic paste - 1 tablespoon
6. Green chillies - 4 or as per your spice level
7. Chicken masala powder(any store bought brand)- 2 teaspoon
8. Turmeric powder - 1/4 teaspoon
9. Oil - 3 tablespoon
10. Salt to taste

1. Marinate chicken pieces in salt and turmeric powder.

2. Take 3 tablespoon of oil in a heavy bottomed vessel and add thinly sliced onion and 1/2 teaspoon salt. Saute until they turn translucent.

3. Next add ginger garlic paste and saute for a minute.

4. Add chopped tomatoes and slit green chillies. Cover and cook on low flame until tomatoes turn mushy.

5. Meanwhile wash and clean coriander leaves. You can also use stems of coriander. Grind coriander leaves into fine paste and add it into vessel after tomatoes turn mushy.

6. Add chicken masala powder and give it a good mix. Stir occasionally and cook until oil separates.

7. Add marinated chicken pieces, salt and 1/2 cup of hot water. Cook for 30-40 minutes until chicken is well done.

Serve with rice or chapathi.

Monday, March 5, 2018

Batata Kapa | Potato Rava Fry

Batata Kapa is a Goan style preparation of potatoes  and it is one of the easiest accompaniment to rice. It is made by shallow frying the potatoes coated with rava. It is very easy to make and it can be made with ingredients readily available in any household.

1. Potato - 2 medium sized
2. Semolina/Rava - 1/4 cup
3. Chilli powder - 1 teaspoon
4. Turmeric powder - 1/4 teaspoon
5. Salt as per taste
6. Oil - 2 tablespoon

  1. Wash and scrape off the skin of potatoes. Cut them in thin slices and soak in water to avoid discoloration.
  2. In a plate, add rava, salt, turmeric powder and chilli powder and mix well.
  3. Heat 2 tablespoon of oil in a pan for pan frying.
  4. Take each piece of potato from water and pat dry on a kitchen towel. Coat both sides of the slice with rava mixture and pan fry in hot oil. Cover and cook each side on medium flame until the potato slices are well done.

Linking this recipe to "Shhh Cooking Secretly Challenge", event. For the month of February, the theme is to make a Goan cuisine. I am paired up with Priya Iyer who gave me potato and rava as my secret ingredients, and I chose these ingredients to make Batata Kapa
Priya blogs at "The World Through My Eyes".

Friday, March 2, 2018

Ulli Theeyal | Kerala style Pearl Onion curry

Ulli Theeyal is made of pearl onions/shallots in a tangy coconut based gravy. This is served with steamed rice.

Serves: 2

  1. Pearl Onions/Shallots - 1 cup
  2. Coconut grated - 1 cup
  3. Coriander seeds - 2 tablespoon
  4. Whole dried red chillies - 2 or as per your spice level
  5. Curry Leaves - 2 sprigs
  6. Turmeric Powder - 1/2 teaspoon
  7. Tamarind - one gooseberry sized
  8. Mustard Seeds - 1 teaspoon
  9. Fenugreek Seeds - a pinch
  10. Salt to taste
  11. Coconut oil - 2 tablespoon
1.  Dry roast coconut, coriander seeds and dried red chillies until coconut turns dark brown in colour. Switch off the flame and add turmeric powder.

2. Grind the roast coconut mixture into a fine paste by adding a tablespoon of water and set aside.

3. Soak tamarind in a cup of water. Squeeze out the pulp and set aside.

4. Heat a vessel and add tablespoon of oil. Add sliced shallots and 1 sprig of curry leaves. Sauté until onions turn translucent.

5. Add tamarind pulp, coconut paste and salt to taste to it and cover and cook for 10 mins. Turn off the flame

6. Heat a small saucepan and add 1 tablespoon of oil. Splutter mustard seeds and add fenugreek seeds and 1 sprig of curry leaves. Add this seasoning into curry.

Curry is ready to serve with hot steaming rice.

Dry roast coconut on medium flame with continuous stirring to avoid burning.