Beach Sundal gravy

          We all might be familiar with beach sundal with green mango,sundal mixed with onion and masala. This one is semi gravy version, which has more flavor and taste. We can see in roadside and beach shop, they make this gravy very thick like a curry. When customer ask, they take small portion and add hot water. Mix all and serve it on a plate top with chopped onion,shredded carrot and coriander leaves. On a rainy or cloudy day, this hot sundal gravy and hot chai is a great combination sitting out and watching the rain or in a beach. I make this often when I feel like to have something tasty and quick to make. ( we need to soak white peas ahead)

Ingredients:

Dried White peas - 1 cup

Turmeric.           -    1/4 tsp

Salt.                   - 1 tsp

Water.                -  7 cup

Onion.               - 1

Tomato.            - 1

Garlic.              -3 

Ginger.             - 2” piece

Green chili.      - 1

Oil                   - 3 tbsp

Garam masala    - 1 tsp

Coriander powder  - 1.5 tsp

Chili powder         - 1 tsp

Coriander leaves    - few

Curry leaves          - few sprig

Garnishing:

Onion        -  1 chopped

Carrot       -  1 shredded

Coriander leafs    -  few chopped

Green mango       - few chopped

Recipe:

1️⃣  Soak washed white peas over night or 8 hours and pressure cook in 5 cup water with turmeric and 1/2 tsp salt for 5 whistle. ( Drain the cooked water and save for making gravy)

2️⃣ Grind chopped onion,tomato,garlic, ginger and green chili with 1 cup water and set aside.

3️⃣ Take a big wide pan and pour oil. Once hot, add chopped curry leafs and pour the grinded mix to hot oil. Reduce flame to medium and stir the masala till it get thick and oil ooze out.( which indicate the masala is well cooked )

4️⃣ Add garam masala,coriander powder ,chili powder and salt ( note: we already added salt while cooking peas, so add salt carefully) stir for few minutes .

5️⃣ Pour the peas cooked water to the mix and mix well. Allow to boil for 7 minutes in slow flame. 

6️⃣ After 7 minutes, add the cooked peas and 1 cup water. Again cook for 2 minutes to get the gravy thicken.

7️⃣ Once the gravy is thick,garnish with coriander leafs and switch off. (Make sure the gravy is watery ,because the gravy will thicken when cools down. So, make sure the gravy is watery and when serving it will harden and will be in right consistency)

8️⃣ Finally serve in a round plate with chopped onion,shredded carrot,chopped coriander leafs and chopped raw mango pieces on top.

Note: 

       *   We can also add bay leafs while cooking peas to get that masala flavor in peas.

      *     Take time to cook the grinded masala before adding water or peas. Else the final gravy will have that raw masala flavor in it.

      *     If the gravy become very thick, before serving pour hot water in it and little salt. Mix well and serve.

     *     We can also serve crushed masala vada on top and serve it.

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Masala puri chaat recipe

      Masala puri, is an roadside chaat recipe which is very popular in southern part of India. It is a delicious Indian street food where flavorful green peas gravy served on puris topped with shredded carrot , chopped onion and coriander leaves. It is served in two ways , hot green peas gravy served on crushed puri or as filling inside puri. This masala can also be used to make bhel puri.Masala puri is one dish which I long for when I came to USA. I  recreated this dish the first year I am in USA. Though I miss many dishes,this one is close to me and my husband which we long to have it again and again. I prepared this dish for my kid birthday and it was big hit. I made a table full of chaat items like masala puri,Bhel puri,Dahi puri, sev puri. All my friends enjoyed it so much. It became once dish which will be in our menu at least monthly once.  

Ingredients:

Green peas     -  1 cup

Potato             - 1

Big onion       -  1

Garlic            -  3

Green chili    - 3

Tomato         - 1

Ginger         -  2” piece

Mint             - few

Coriander leaves.   - few

Black pepper.       - 12

Cinnamon            - 2

Cloves                  - 3

Oil                        - 2 tbsp

Water                    - 6 cup

Puri                      -  12 

Turmeric powder    - 1/4 tsp

Chili powder          -  1 tsp

Garam masala        - 1 tsp 

Chat masala           - 1.5 tsp

Garnishing:

Big onion.      - 1

Coriander leaves   - 1

Shredded carrot     - 1/2 cup

Gr

Recipe:

1️⃣ Pressure cook 8 hour soaked green peas and potato in 3 cup water for 5 whistle.

2️⃣ In a pan, add 1 tsp oil. To that, add sliced onion, garlic and green chili ,sauté well for 2 minutes.

3️⃣ In a mixie jar, add the sautéed onion,garlic and green chili, also add tomato,ginger, mint,coriander leaves,black pepper,cinnamon,cloves,cooked green peas (1/4 cup). Grind all together in 1.5 cup water into smooth paste.

4️⃣  Take a big pan,add 2 tbsp oil and add the grinder mix. Pour the green peas cooked water( drain the green peas and store the water). Mix well.

5️⃣ Add cooked mashed potatoes to the gravy and mix well.

6️⃣ Add turmeric,chili powder, garam masala,chat masala and salt. Mix all and cook for 7 minutes in slow flame till oil separate.

7️⃣ After 7 minutes, mix one more time. Add cooked mashed green peas and 5 cup water. Mix all and cook in slow flame for 10 more minutes,till it thickens

8️⃣ Serve

    1️⃣ place puri on plate and slightly make hole on top,pour the masala in and on top, pour pani water on top and garnish with chopped big onion,coriander leaves and shredded carrot.

     2️⃣ Crush the puri on a plate and pour masala,pani water on top and garnish with chopped onion,coriander leaves and shredded carrots.

Notes

      *  Don’t add more more potatoes, it will thicken the gravy and change taste.

     *  We also add curry masala powder instead of garam masala.

     *  Add more water in final cooking , the gravy will thicken fast since we added mashed potato and mashed green peas. 

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Srilankan coconut sambal/ sambol

                         My friend who travel a lot introduced me lot of traditional recipe he tasted in the place he visited. One among is this coconut sambal. He tasted this in Indonesia but I heard this is very famous food in Sri lankan. Did some research and prepared this in my home. From that day, this dish is prepared at least monthly twice either as side dish or as a rice mix. My family loved it. It need just 6 ingredients and can be prepared very fast. It doesn’t need fire to cook or oil to sauté or fry. Just grind all ingredients, volla it is ready . I have tasted this sambal with hot rice topped with warm ghee or gingerly oil and mixed . Also ,I make this as side dish when I prepare variety rice like lemon rice,tamarind rice even for curd rice. The salty spicy sour sambal goes well with any dish. Traditional this is served with string hopper/idiyappam, coconut roti.

Ingredients:

Coconut           - 1 cup

Red chili.         - 5

Kashmiri chili - 2

Salt.                - 1 tsp

Sugar.            - 1/2 tsp

Small onion.   - 7 

Lemon.          - 1/2 lemon 

Recipe:

1️⃣ In a mixed jar or motor and pestle, add red chili,Kashmiri chili,salt and sugar. Grind till the chili turn into coarse.

2️⃣  Add shredded coconut and red chili powder, grind it with little water and grind till the coconut is smashed well and still in it coarse texture.

3️⃣ Add chopped small onion (substitute half chopped big onion) to the coconut mix and grind again. ( don’t grind it into fine paste, just the onion pieces should be visible and blended well with coconut)

4️⃣Finally add lemon juice and mix well.

Serve it with string hopper, coconut roti or hot rice. 

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Curd vada/ Thayir vadai recipe

                   One of beautiful memories  still I stay in mind is,when I was a kid, me and my family go to Coimbatore for clothing purchases. We don’t forget to have our food in annapoorna restaurant. I used to order one rose milk, 1 parota set and Thayir vadai to share with family. They are very creamy and thick. It melt like ice cream and very tasty. The secret behind this thick creamy curd vada/ Thayir vadai is the coconut mix they add to the curd. Let’s see the recipe.

Ingredients:

Vadai:

Urad dhal - 1 cup

Idli rice - 3 tbsp

Ginger - 2” piece

Green chili - 2

Thayir/ curd preparation:

Curd.                      - 2 cup

Water                       -1 cup

Coconut                   - 1/4 cup

Jeers/cumin seed       - 1 tsp

Green chili.                - 1

Cashew                     -   3 or 4 broken

Oil                             - 3 tbsp

Mustard seed            -1/4 tsp

Urad dhal                 - 1/2 tsp

Curry leaves           - few chopped

Hing/ asafoetida    -  pinch

Decoration:

Chili powder            - a pinch

Boondi                      -  2 t so

Coriander leaves      - few finely chopped

Shredded Carrot      -  1 tbsp

Recipe

1️⃣   Wash and soak rice and urad dhal/ulundhu for 5 hour and grind it with green chili, finely chopped ginger with just 2 cup water. 

2️⃣ Grind coconut,jeera,green chili and broken cashew with 1 cup water and set aside.( cashew gives that thick creamy texture to curd)

3️⃣ In a bowl,add 2 cup thick curd,1 cup water and grounded paste. Adjust water measurement according to the thickness of curd you need. 

4️⃣ In a small kadai, heat oil add mustard,urad dhal,hing, curry leaves ( add red chili if u like that flavor). Sauté and add to curd mix.

5️⃣ Heat oil in a big pan and fry the vadas and keep it aside. ( how to get perfect vada shape is explained in my channel video)

6️⃣ To make the vada soft when we eat and also to absorb the curd which is poured on top, immerse the vada in warm water or diluted butter milk. Squeeze all liquid and keep it aside.

7️⃣ While serving, place the vada on a plate, pour prepared curd on top( we can store this curd in fridge if we like cold Thayir vada), sprinkle some chili powder, coriander leaves ,boondi and shredded carrot .

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Cauliflower popcorn

           Vegetarians favorite veggies is cauliflower (mine too). Any appetizer prepared using it is a great hit in any parties. I love to order gobi manchurian whenever I visit any restaurants. Sometimes, I feel bored to see same gobi 65,gobi chili, gobi manchurian in any parties. When I was searching for something new, I came across this recipe and it was my new appetizer which I make often in any parties or get together in home. Kids love it( thinking it as chicken nuggets,but it won’t disappoint them when they try).  To make it more flavorful, I make a special powder to sprinkle on top while serving.

Ingredients:

Cauliflower - 2 cup

Garlic powder - 1/2 tsp

Onion powder - 1/2 tsp

Pepper powder - 1 tsp

Salt - as per taste (1 tsp)

All purpose flour/ maida - 3 tbsp

Corn flour - 3 tbsp

Batter:

All purpose flour- 4 tbsp

Corn flour - 4 tbsp

Salt - 1 tsp

Soya sauce - 1 tsp

Water       -   1/2-3/4 cup water

Bread crumbs - 1 cup

Powder:

Onion powder                 -  1/2 tsp

Garlic powder                 -   1/2 cup

Black pepper powder     -    1 tsp

Salt                                 -     1/2 tsp

Powdered sugar              -  1 tsp

Chaat masala                 -  1 tsp

Red chili powder           -   1 tsp

Recipe:

1️⃣  Blanch the cauliflower florets in hot water till they are cooked 3/4. ( this makes the insect get killed in hot water and also removes the raw smell in cauliflower)

2️⃣ In a bowl, add the blanched cauliflower, garlic powder, onion powder( use 1 tsp ginger garlic paste instead), black pepper powder,salt, all purpose flour and corn flour. Mix well,so the flavor is mixed on top and inside the cauliflower. ( this is done to infuse flavor inside cauliflower)

3️⃣ Remove the coated cauliflower aside and in same bowl, add all purpose flour , corn flour, salt and soya sauce ( I used dark soya sauce to get that dark color). Add 1/2 to 3/4 cup water and mix the batter to medium thin batter( The batter should be thick enough to coat the cauliflower and helps bread crumbs stick to it).

4️⃣ Take marinated cauliflower in a bowl, batter in another bowl and bread crumbs in another bowl( you can use crushed sweetness corn flakes along with bread crumbs or as it instead of bread crumbs). Take one piece cauliflower and dip in batter and coat the cauliflower with bread crumbs.( I used seasoned bread crumb with panko bread crumbs for flavorful textured coating, you add garlic powder and onion powder,if seasoned bread crumbs not available). Repeat same step to all cauliflower.

5️⃣ Keep coated cauliflower in fridge for 30 minutes( this helps the bread crumbs to stick to cauliflower and it become bit hard and it won’t fall off when dropped in hot oil).

6️⃣ Heat the oil and drop coated cauliflower one by one and cook till it is crispy outside . 

7️⃣ Prepare the special powder by mixing all ingredients given under powder ingredients section and keep it ready.

8️⃣While serving, sprinkle the powder on hot hot cauliflower popcorn .( This gives the flavored popcorn taste)

  I prepared this cauliflower popcorn many times in home and in home function. It is great party snack to satisfy a vegetarian and also vegans. The cauliflower can be coated and stored in fridge ahead and deep fried on any party day. Also we can store this powder and use it for any fried appetizer.

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Medu vada l ulundu vadai

 Medu vada or ulundu vadai is a South Indian fried delicacy made from urad dhal . It’s commonly prepared in festival homes, tea stall, Indian functions and gatherings. The doughnuts shape fritter taste crispy on outer and soft spongy layer inside. In this video, I explained clearly how to grind the Vada batter in grinder(can also use mixie ) , the right consistency for a perfect Vada and also I explained how to shape the Vada in round shape with big hole at center.  I got expert in this Vada after lots of trail and error but got expert finally past 6 years. Enjoy hot hot medu vada with hot tea or vada with payasam.

It can also served as thayir vadai / curd vada and rasam vadai. They are my favorite to prepare after leftover vadas.

Ingredients:

Urad dhal / ulundu.    -  1 cup

Idli rice                      - 3 tbsp / 1 fist full

Ginger                       - 2 tbsp

Green chili.               - 2 chopped

Water.                        - 1 cup and 2 tbsp

Asafetida/ hing         -   A pinch

Whole pepper           -    1 tsp (optional)

Salt.                           - as per taste

Onion.                      -  1 big / small onion 5

Curry leaf.               -   Few chopped

Coriander leaves/cilantro.  - few chopped

Oil                            - enough to deep fry

Recipe:

1️⃣ Take urad dhal and rice in a bowl and wash 3 or 4 times. Add 6-7 cup light cold water ( it helps the dhal to foam more while grinding) and soak for 5 hours.

2️⃣ After 5 hour soaking,draining the dhal and rice without any water ( I do this because extra water can change the consistency of the batter)

3️⃣ In a grinder(can also use moxie or any mixer) ,add well drained dhal and rice, to that add chopped ginger and green chili. Initially add 1/2 cup water and grind for 10 minutes.

4️⃣ After 10 minutes,add remaking 1/2 cups water and 2 tbsp water extra to the batter and grin 10 more minutes.

5️⃣ After 20 minutes grinding and  1 cup + 2 tbsp water, the texture of the batter should be like slightly textured not slimy one ( this consistency can be achieved only by grinding in grinder) ( This consistency texture batter gives that spongy pluffy vadai

 ,6️⃣ Transfer the batter to a bowl and add asfoetida ,salt,whole pepper(can avoid if kids don’t like it),small onion/big onion chopped,curry leaf and coriander leafs chopped. Don’t add anymore water,just mix. Transfer this batter to a tight container and keep it in fridge for just 30 minutes.( this helped me to shape the vada)

7️⃣ There are different techniques to shape a vada(which most find difficult), I explained visually in the video.( I always follow second techniques) ( I always make a somewhat perfect vada with perfect hole at center,which many envy on me how I do it)

     Important point:  Don’t use more water when applying on your hand,else when you drop vada batter in oil. The water  drop on oil and it spatter. So just use very little water to hand.

8️⃣ For frying, warm the oil and initially check the hotness of oil by dropping small piece of batter in oil. The vada should slowly rise to top,which is correct hotness. If comes immediately,the oil is too hot(the vada will turn brown quickly and inside is half cooked). If it comes very very slowly, the vada will soak more oily and the vada will be so oily. So check the hotness of oil and then drop the vada slowly.( I followed second technique).

9️⃣ Vada should be cooked at least 2 minutes ,till the vada should be golden color ( I prefer that color but some like light yellowish color). Remove the vada when they turn golden and cooked for 2 minutes. Serve hot hot with coconut chutney, hot tea or payasam( I like spicy and sweet combination)

            I am following this same steps for grinding and vada shaping for past 7 years. Not one one time, it failed me. 

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Javvarisi vadai l sabudana vada in Tamil l sago vada

 Javvarishi or sabudhana vada is most popular snack of Maharashtra. This is prepared during the fasting days. This sago vada is prepared using sago/sabudhana/javvarisi and boiled potato, so it give nice golden color and crispness on outside and soft spongy texture inside. It’s a great street food in most northern part of India.

Ingredients:

Javvarisi/sabudana/sago.    - 1 cup

Potato                                - 1 boiled and shredded

Roasted peanut powder     - 2 tbsp

Ginger.                              - 1 tbsp finely chopped

Curry leaves.                    - few chopped

Green chili                       - 2 finely chopped

Cilantro/coriander leaves- 2 tbsp

Sugar                              -  1 tsp

Salt                                  - as per taste ( I used 1 tsp)

Lemon juice.                    - 2 tsp

Water.                               - 1/2 cup

Oil                                   - to fry

Recipe :

 * Wash the sago for 3 or 4 times,till the imputies from sago is washed away ( It can be found out by checking the washed water should be clear). Add 1/2 cup water and soak for 2-3 hours,till the sago is puffed up and absorbed all water and soft when pressed.

1. In a bowl add soaked and drained sago/javvarisi,to that add boiled and shredded potato ( shredding potato helps in avoiding lumps of big pieces), roasted powdered peanut powder , curry leaves,cilantro,green chili,lemon juice,sugar( usually this vada is mix of sweet,spice,sour),salt. Mix all without adding water, if needed just sprinkle little water to hold shape.

2.  Make balls out of the mix and apply oil on your palm. ( this help in making vada shape)( applying water will make it worst and dough will stick to hand). Flatten the dough balls and using finger tip make hole at center.( Generally this vada made without holes but I like the crispy texture out and less soggy texture inside). Prepare all vada like this.

3. Heat the oil in medium flame( hot oil will burn the vada and uncooked inside, less hot oil will make vada to absorb oil immediately when placed in it),so heat in medium flame, place the vada slowly inside oil. Cook slowly till the outside vada is crispy n golden ( Golden because of using potato) and less soggy inside.  Sago take time to cook,so don’t take it out soon. Remove once the vada turns crispy and golden( check crispness by shaking the vada in metal spatula ,you should hear that crispy and hollow sound).

 Serve it hot hot with thick coconut chutney.

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Lemon pepper chicken in tamil

   This lemon pepper chicken is prepared using very very less ingredients but flavored packed with butter,lemon and grounded pepper. I choosed chicken leg (since my little one love it),this can also be prepared using chicken breast. I also used yogurt in this dish to marinate the chicken which makes the chicken tender. In just 15 minutes,this dish can be prepared when it is pre marinated. It goes well with hot hot chicken biryani or pulao. Since the spiciness is only from pepper and green chili,kids would love them.

Ingredients:

Marination:

Chicken leg - 1/2 kg / 1 lb

Yogurt - 2 tbsp

Peppper - 1 tsp ( use freshly grounded)

Ginger garlic paste - 1 tsp

Lemon juice - 1.5 tsp ( freshly squeezed plz)

Salt- 1 tsp(as per taste)

Turmeric- just a pinch to coat the chicken

Lemon pepper chicken preparation:

Marinated chicken -1/2 kg

Oil - 1 tbsp

Butter -1 tbsp

Cinnamon - 1 piece

Cloves -3

Cardamom -3

Star anise -1

Whole pepper- 1 tsp

Ginger - 2” piece

Garlic - 3

Green chili-5(optional)

Crushed pepper - 1 tsp 

Yogurt/curd- 4 tbsp ( use cornflour slurry instead of yogurt)

Cilantro - chopped

Lemon slices- few

Recipe:

Marination:

1. Clean the chicken two or three tines and slit skin of chicken and apply turmeric .

2. In a bowl, place the cleaned chicken and add yogurt/curd, ginger garlic paste, grounded pepper,salt. Mix well and leave it for 30 minutes. 

Lemon pepper chicken preparation:

1. In a pan,add 1 tbsp oil and 1 tbsp butter. Let butter melt,then add cinnamon,cardamom,cloves,star anise,whole pepper,sliced ginger and garlic.sauté well .

2.  Add the chicken pieces alone(save the marination liquid for later) on pan and cook in slow  flame for 2 minutes till the chicken turn slightly brown skin.

3. After 2 minutes, add the saved marination liquid and add 4 tbsp thin liquid yogurt/curd ( we can add corn flour slurry(cornflour+ water) instead of curd)green chili (optional)and  mix well,cover the pan and cook in slow flame in 10 minutes.

4. After 10 minutes,remove the lid,add 1 tsp freshly grounded pepper and mix well. Cook for another 2 minute in medium flame ,till the liquid get thicken. Once thicken, finally add chopped cilantro and lemon slices. Serve hot with biryani or pulao. 

Important points:

1. Try to use freshly squeezed lemon juice and freshly grounded pepper to get enhanced flavor in chicken.

2.  Choose chicken breast or leg pieces for this dish .

3.  Can totally avoid curd in this dish. For thickness , add corn flour slurry. 

4. This can also be baked in 165 F for 15-20 minutes . Just add all ingredients,mix well and bake it.

5. Green chili and grounded pepper give nice kick to the dish.

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Afghani omlette

        When bored of regular American or Asian omlette. This afghani omelette is go to. It is prepared using all our favorite ingredients and also it need very less ingredients and time to prepare. 

Ingredients:

Egg-4

Potato -1 cubed

Onion -1 thinly chopped

Tomato -2 medium size

Oil - 2 tbsp

Salt and pepper - as per taste

Chili powder-1 tsp 

Chili flakes-1 tsp

Cilantro - little

Green chili-2

 

Recipe:

1. Take a thick pan,add 1 tbsp oi. Once hot, add cubed potatoes and add 1 tsp chili powder and fry til golden brown.

2. Once potato is crispy,add chopped onion . Sauté till onion is cooked.

3. Add chopped tomatoes,freshly crushed pepper and salt to tomato. Cover and cook for 2-3 minutes till tomato is mushy.

4. Once tomato is mushy.using spatula press the potato to get even layer .

5. Keep the flame in sim and crack 4 egg one by one without breaking the egg yolk.

6.Garnish with chili flakes,salt,crushed pepper,cilantro s d slotted green chili.

7. Cover and cook till the consistency of egg you want. I like half cooked,so cooked for 2 minute and removed. 

It can be served as side dish for any bread, bun or even slice and served as it is for filling morning breakfast. When slicing the omelette,the egg should ooze out. 

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Instant pot curd/yogurt with tip and tricks

             Being in cold climate country half the year, setting curd is a big problem. For many years, I tried setting curd ,sometime it would be success but most time it is failure because inside home temperature won’t be same  ,so either the curd won’t be set or the curd turned to be slimy and smelly. Three years back I bought instant pot and it was in my pantry and dusting. I came to know preparing curd in instant pot and gave a try and didn’t returned back to buying curd again in shop. Past 3 years,I am setting curd following this method and not even single time gone wrong when followed exactly the way I mentioned below. I am one among who thought, who use instant pot and it’s difficult to clean after and also it takes my countertop space. Believe me, try once like me. You won’t feel to clean the inner pot after making this thick curd. Most of the time, I set my curd when I was cooking my meal so we don’t have to spend time alone for this. Just boil milk in instant pot and then once warm add curd/yogurt culture and set yogurt option and leave it and forget it. Ingredients for this dish is less but the steps to follow is main part. Initially ,you make think it is difficult to remember all steps and difficult to follow. Believe me, just try once .you will know how easy it is .

Ingredients:

Milk  : 2 liter/ 0.5 gallon

Curd/ yogurt culture( regular curd) : 3 tbsp

Instant pot

Recipe:

* Wash the inner pot inside instant pot and make sure it doesn’t have any stains inside( any impurities will curdle the milk and spoil it).

* Make sure the gasket inside instant pot lid is washed and set correctly .( Most of the time,the cooked items colleacted in this gasket).

* Check inside the instant pot before placing inner pot.( once it happened to me, some place mat was inside ,I didn’t check and placed the inner pot and ON it,the place mat burned and fumed.)

* Try to use whole milk give have the fat content which helps to get thick curd. 

Step 1:

   Pour milk inside the cleaned inner pot and close the lid. Turn the release value from venting mode to sealing mode and make sure it is pressed( If not pressed properly,when milk boils,milk leaks out through this release valve. Once it is set, in your instant pot menu ,press SAUTÉ option.( This option works for me to boil the milk)( you can also use steam option or press “YOGURT” option twice to get boil option to boil milk). Set time to 15 minutes in normal pressure mode and leave it. It automatically ON and starts boiling process.( No need to watch it ,it will automatically boil and indicates after 15 minutes).

Step 2: 

    After 15 minutes,wait for 10 minutes to release the pressure. The release valve in sealing mode move to venting mode and check all pressure is released before opening lid. 

Once pressure released, open the lid and you can see well frothy boiled milk. Remove the inner pot and keep out to cool it. ( don’t cover the inner pot during cooling process)( Even after the sauté option stopped the rod inside instant pot will be very hot , if the inner pot is still inside during cooling process,it will burn the lower layer of the milk . ( I learned this lesson , once I left it inside and the milk underneath got burned and only noticed after setting the curd and milk turned brown because of the burned milk underneath).

Step 3:

    After 20-25 minutes, check your milk temperature either using thermometer or ur finger. I prefer finger which is best thermometer than other. Just touch the milk, it shouldn’t be very hot which make you remove your finger immediately or so cold that you can keep your finger for long (😜). It should be warm enough that you can feel the warm in your finger(say slightly hot) , also you can see milk skin/malai  formed on milk which helps in setting curd.( Don’t remove it).

Step 4:

     Place back inner pot inside the instant pot.Once the milk is in right temperature, add 3-4 tbsp curd/yogurt culture( just curd from your grocery store or from your neighbor).mix well with milk and cover the lid. Turn release valve back to sealing mode, and press YOGURT option on instant pot menu and set timer to 6 hours and 30 minutes. It will automatically starts counting down the time. 

Step 4: 

    After 6 hr 30 minutes, it automatically indicate “YOGT” on display. ( It is not necessary that we have to switch off immediately after seeing the yogurt option, I mean if the yogurt process going on in day time or night time,once done. You can open it when you woke up or when you see it). We don’t have to be near to instant pot during whole curd setting final process). As usual wait till pressure released, then open the lid and transfer the beautifully set curd/ yogurt to any tight storage container. The curd will be thick based on the milk you choose and temperature the milk was when we add curd culture.

Tips:

* choose whole milk for thick curd/yogurt.

* Make sure the inner pot and gasket is cleaned well.

* Make sure the release valve is sealing mode when the instant pot is in use. It is like Indian whistle for pressure cooker.

* Make sure the milk is boiled and froth formed to get the milk skin / malai/ ஏடு which help to set curd.

* Mix the curd/ yogurt culture only to finger dipping temperature milk( if the milk is so hot, the bacteria in culture will be killed and curd won’t set, if it is too cold, curd won’t be set).

   I am one of the person who can cook for long but can’t stand and set curd in traditional way from my childhood. So I make curd in instant pot,when I am cooking or cleaning kitchen. Mostly I set it in night. In between my cooking work, I do all process and when I wake up , my curd will be ready. Do give a try and stop spending money in buying curd from shop.

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Restaurant style paneer 65 l பன்னீர் 65

      Paneer 65 is like chicken 65 for vegetarians. It can be prepared either with sauce or without. Today I prepared paneer 65 using sauce like prepared in restaurants. The gravy or sauce which coats the paneee will be tangy and spicy. The fried paneer as is,will be yummy when fried only for 5 minute,where you will get soft paneer inside and crispy on outside which can be served with just fried curry leaves or tossed just in tadka. To make it more yummy, I tossed it in masala mixed in curd sauce,which is so yummy to have hot hot. 

Ingredients:

Paneer marination:

Paneer - 300 gms/ 0.6 lb 

Maida- 3 tbsp

Corn flour - 3 tbsp

Kashmiri red chili powder - 1 tbsp

Salt - 1 tsp/ as per taste

Ginger garlic paste - 1 tsp

Curry leaves- few chopped (for flavor)

Crushed black pepper- 1 tsp 

Paneer 65:

Oil- 1 tbsp

Ginger chopped - 2 tbsp

Garlic chopped - 2 tbsp

Big onion-1/2 

Green chili- 3 slit

Red chili- whole 5

Curry leaves- few sprigs 

Coriander powder/தனியா தூள் - 3/4 tsp

Jeera powder/சீரக தூள் - 1/2 tsp

Garam masala/ கரம் மசாலா- 1/2 tsp

Kashmiri red Chili powder/ காஸ்மீர் மிளகாய் தூள்- 1 tsp

Red chili sauce- 1 tsp

Ketchup- 1 tsp

Curd/ yogurt/தயிர் - 1/2 cup

Coriander leaves/cilantro- few chopped

Recipe:

* chopped ginger and garlic into fine pieces

* cut paneer in cubes and add in warm water to make it soft.

Step 1: Paneer marination:

        In a bowl add all the ingredients under marination section and mix first and then sprinkle water little by little. The marination should not like that for manchurian(thick outer coating) or like fritter/bajji( very thin runny coating) ,it needn’t to be fully covered,as we are again going to toss in sauce.(no need to marinate for long)

Step 2:  Paneer frying

         Heat a pan with oil(add less oil ,as the red color from Kashmiri chili powder discolor the oil) once it is warm,add marinated paneer one by one.  Fry just for 5 minutes,else the paneer lose its soft texture inside.

Step 3: Paneer 65 preparation

        In a kadai or skillet,add oil followed by chopped garlic ,ginger,onion and curry leaves. Sauté it till the onion and all cooked well.

        Add the masala powder mentioned under paneer 65 preparation,(note: flame should be low always when adding dry masala powder,else it get burnt easily and it will be infused in the dish),once the masala is mixed,add the sauces and sauté few more minutes.

       Switch off the flame and add curd.( Adding curd/yogurt in hot pan will led to curdle ,so switch of the flame and add.Mix with masala powder and sauce ). Then switch on the flame, cook in low flame for 2 minutes and turn high, add fried paneer and toss in high flame for just 2 minutes to retain the soft paneer and the sauce are all dried and coated on paneer. Finally add chopped cilantro /coriander leaves and serve it with fried rice or serve as starter with hot soup.

Note:

* Can also be served just fried paneer and fried curry leaves or Fried paneer and normal tadka or this way.

*Vegans,can avoid yogurt.

*Can also be fried in airfryer by marinating with oil with other ingredients and fry in airfryer in fries mode.

* Always keep in mind,the longer the paneer in flame,harder they become so fry just for 5 minutes and toss fried paneer in high flame just 2 minutes.

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