Category Archives: Pressure cooker Recipes

How to make Kala Chana / Black Chickpeas Curry/Chanyachi Usal (Maharashtrian style )

 

❤Kala Chana/ Black Chickpeas Curry ❤

Chanyachi Usal (Maharashtrian style )

Tangy, Spicy Kala Chana Curry is a delicious as well as healthy indian curry.

Simple and easy to make curry.  Enjoy this yummy curry with Rice, Bread, Roti or Chapati. 14611162_904416186330840_1323949938999958831_n

Sharing  this simple recipe with you ….

Ingredients :

  • 1 cup Kala Chana / Black Chickpeas
  • 1/2 cup Grated Coconut (Dry/ Fresh)
  • 2 tbsp Oil
  • Pinch of Asafoetida
  • 1/2 tsp Cumin seeds
  • 1 Medium sized Onion
  • 1/2 tsp Green Chilli Paste
  • 1 tsp Ginger Garlic Paste
  • 1 and 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala Powder
  • 1 small Tomato
  • 1 tsp Lemon Juice
  • Salt to taste
  • Chopped coriander for garnish

Method:

  1. Wash Kala Chana 2 to 3 times properly with tap water .
  2. Add some salt and soak overnight or for 8 to 10 hours in enough water.
  3. Rinse again with fresh water.
  4. In a pressure cooker add Kala Chana. Add enough water and some salt.
  5. Heat cooker on medium flame.
  6. After 5 to 6 whistles, switch off the flame and let it cool down.
  7. In a small pan dry roast coconut on slow flame. After cooling down grind in a smooth  paste and keep aside.ddwww
  8. Heat oil in a heavy bottom pan on medium flame, add asafoetida and cumin Seeds.
  9. After cumin seeds changed colour add chopped onion and saute till it become golden brown.
  10. Add ginger garlic paste, green chilli paste and saute it.
  11. Add finely chopped tomato, red chilli Powder, turmeric powder, coriander powder, cumin powder and mix well.2015-11-27 14.34.18
  12. Roast till it leaves oil from the sides. 2016-05-05 18.15.16
  13. Add boiled Kala Chana and coat well with mixture.
  14. Add 1 cup hot water and simmer on slow flame.
  15. Add lemon juice, coconut paste and salt.
  16. Adjust water and spices as per your curry’s thickness and mix well.
  17. Switch off the flame and sprinkle garam masala powder.14590327_904416116330847_7289410947281193435_n
  18. Garnish with coriander leaves.

14519708_904416232997502_389247056547955168_n   14572435_904416066330852_3277001548748640632_n

Spicy, tangy white peas curry is ready to serve with Rice, Bread, Roti or Chapati

Enjoy yummy curry!!!

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How to make Tangy, Spicy white peas curry/ Vatanyachi Usal

Tangy, Spicy white peas curry/ Vatanyachi Usal is a Maharashtrian dish.

Simple and easy to make curry.  Enjoy this yummy curry with Rice, Bread, Roti or Chapati.

I want to share this simple recipe with you ….

Ingredients :

  • 1 cup Dried white peas/Green peas
  • 1/2 cup Grated Coconut (Dry/ Fresh)
  • 2 tbsp Oil
  • Pinch of Asafoetida
  • 1/2 tsp Cumin seeds
  • 1 Medium sized Onion
  • 1/2 tsp Green Chilli Paste
  • 1 tsp Ginger Garlic Paste
  • 1 and 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala Powder
  • 1 small Tomato
  • 1 tsp Lemon Juice
  • Salt to taste
  • Chopped coriander for garnish

Method:

  1. Wash white peas 2 to 3 times properly with tap water . 14543340_10210629199077011_1362665056_n
  2. Add some salt and soak overnight or for 8 to 10 hours in enough water. 14528259_10210629199357018_181321527_n14513635_10210629199557023_1751094796_o
  3. Rinse again with fresh water.
  4. In a pressure cooker add white peas. Add enough water and some salt.
  5. Heat cooker on medium flame.
  6. After 3 to 4 whistles, switch off the flame and let it cool down.
  7. In a small pan dry roast coconut on slow flame. After cooling down grind in a smooth  paste and keep aside.ddwww
  8. Heat oil in a heavy bottom pan on medium flame, add asafoetida and cumin Seeds.
  9. After cumin seeds changed colour add chopped onion and saute till it become golden brown.
  10. Add ginger garlic paste, green chilli paste and saute it.
  11. Add finely chopped tomato, red chilli Powder, turmeric powder, coriander powder, cumin powder and mix well.2015-11-27 14.34.18
  12. Roast till it leaves oil from the sides. 2016-05-05 18.15.16
  13. Add boiled white peas and coat well with mixture.
  14. Add 1 cup hot water and simmer on slow flame.
  15. Add lemon juice, coconut paste and salt.
  16. Adjust water and spices as per your curry’s thickness and mix well.
  17. Switch off the flame and sprinkle garam masala powder.
  18. Garnish with coriander leaves. 14585512_10210629199037010_754525991_n

Spicy, tangy white peas curry is ready to serve with Rice, Bread, Roti or Chapati

Enjoy yummy curry!!!

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How to make mouthwatering Ragada Patties

Ragada Patties

This is one of my Favourite Chaat item

Its a mouthwatering street food of Mumbai.
It is basically potato patties served with white peas or green peas curry, chutney and some spices …. Yumm

I’m sharing a simple recipe with you all….

Ingredients for Serving Ragada Pattice: 14551012_10210602828577765_1285807972_o

  • 10 to 12 Potato Patties
  • 2 cups White/ Green Peas Ragada
  • 2 tbsp Sweet Date Tamarind Chutney
  • 2 tbsp Mint Coriander Chutney
  • 2 tbsp Chopped Coriander Leaves
  • 1/2 cup Chopped Onion
  • 1/2 cup Chopped Tomato
  • 1/2 cup sev
  • Pinch of Chaat Masala
  • Pinch of Red Chilli Powder
  • 2 tsp Raw Mango Pieces (If its available)

 

Recipe for making Potato patties as follows:

Ingredients :

  • 4 Boiled Potates
  • 1 tsp Chilli and Ginger paste
  • 1 tsp Turmeric Powder
  • 1 tsp Chaat Masala
  • 1/2 tsp Garam Masala
  • 2 tbsp Corn Flour
  • Salt as per taste
  • oil for frying

Method :

  1. Mash boiled potatoes with potato masher.
  2. Now add chilli and ginger paste, turmeric powder, chaat masala,  garam masala, corn flour and salt as per taste. Mix well. 14528283_10210629199437020_988445680_n
  3.  Apply oil on your palm.Make small patties as shown below.14522282_10210609953035872_1322866581_o
  4. Heat non stick pan on slow flame. Add a few drops oil and fry the patties.14522028_10210609953635887_1906064823_o
  5. Turn patties after one side is done. Fry on slow frame from both sides.14522172_10210609953355880_198757329_oYummy patties is ready to serve.

 

Recipe for making Ragada as follows:

Ingredients :

  • 1 cup Dried white peas/Green peas
  • 2 tbsp Oil
  • Pinch of Asafoetida
  • 1/2 tsp Cumin seeds
  • 1 tbsp Ginger Garlic Paste
  • 1  Tomato
  • 1 and 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • Salt to taste
  • 1 tsp Lemon juice
  • 1 tsp Garam Masala Powder
  • Chopped coriander for Garnish

Method:

  1. Wash white peas 2 to 3 times properly with tap water . 14543340_10210629199077011_1362665056_n
  2. Add some salt and soak overnight or for 8 to 10 hours in enough water. 14528259_10210629199357018_181321527_n14513635_10210629199557023_1751094796_o
  3. Rinse again with fresh water.
  4. In a pressure cooker add white peas. Add enough water and some salt.
  5. Heat cooker on medium flame.
  6. After 3 to 4 whistles, switch off the flame and let it cool down.
  7. Heat oil in a heavy bottom pan.
  8. Add pinch of asafoetida and cumin seeds.
  9. Add ginger garlic paste and saute it.
  10. Add grinded tomatoes and all dry spices like (red chilli powder, turmeric powder)  saute masala till it separates from the oil.
  11. Add boiled white peas and coat well with mixture.
  12. Add 1 cup hot water. Keep lid and simmer on slow flame.
  13. Add lemon juice and salt.
  14. Adjust water and spices as per your curry’s thickness and mix well.
  15. Switch off the flame and sprinkle garam masala.
  16. Garnish with coriander leaves. 14585512_10210629199037010_754525991_n

Yummy Ragada is ready to serve.

 

Method of Serving Ragada Patties :

  1. Arrange Patties in any plate you like.
  2. Pour Ragada all over the patties .
  3. Add sweet date tamarind and  mint coriander chutney.
  4. Add chopped onion, tomato, raw mango pieces.
  5. Sprinkle chaat masala and red chilli Powder.
  6. Garnish with sev and coriander leaves.
  7. Serve Hot.

14509435_10210602828537764_2122562366_n

14483822_10210602828737769_1568572321_n

Give yourself a spicy treat with mouthwatering Ragada Patties…….delicious in each bite!!

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How to make Eggless, Butter less, Whole Wheat Chocolate Cooker Cake ?

Chocolate Cake ????

Eggless, Butter less, whole wheat Cooker Cake
(No condensed milk added )

This is my 2nd “Cooker cake”.  Its very soft, moist and yummy in taste. Very easy to make with few ingredients. This year we celebrated Father’s Day with this yummy Cake.  Sharing simple Recipe with you all…

Ingredients :

  • 1 and 1/4 cup whole wheat flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup curd
  • 1 tsp lemon juice
  • 2 to 3 tbsp milk
  • 3/4 cup sugar
  • 1/2 cup oil
  • 1 and 1/2 tsp vanilla essence
  • A pinch of salt

Method:

  1. Take the curd in a big bowl,  add sugar, lemon juice, oil, milk and vanilla essence. Make a smooth paste. You can use hand blender to blend all the ingredients quick and easily.12271196_10207955620079207_922176243_o
  2. Sieve all the dry ingredients. Whole wheat flour, cocoa powder, baking powder, salt and baking soda.untitledhh
  3. Now in a bigger bowl add dry ingredients into wet ingredients in a small batch. Mix with cut and fold method.untitledluh
  4. Add 1 tbsp milk more if the batter is too thick. Mix well.untitled
  5. Grease a 7 to 8” pan with oil and dust with flour.untitledccc
  6. Pour the batter and tap gently to remove air bubbles.
  7. Use big size Aluminium coooker and pot.
  8. Remove “Gasket” and “whistle” of the lid of your Pressure Cooker ( I used normal dish to cover).
  9. Do not add any water.
  10. Heat cooker on medium heat for 5 minutes.
  11. Place the stand and then place pot inside the cooker. Cover with lid.12788327_10208677535806649_1672830842_o13553421_10209732056809015_786953414_n20160619_173551
  12. Bake for 40 to 45 minutes on low heat. Check in between.
  13. To check if it is cooked, insert a tooth pick and it should come out clean.13521802_10209732056609010_1663946380_n
  14. Let it cool and then decorate. I used whipping cream frosting…13530625_10209732057129023_1029527678_n
  15. Enjoy cake …yum.13530812_10209732056769014_1794111764_n

 

Note: A pressure cooker is not meant for baking.

High heat may cause parts of cooker deteriorate a bit.

For oven use:

  1. Preheat your oven at 170 to 180 degree C.
  2. Place the tray inside an oven. Bake for 30 to 35 minutes.
  3. To check if it is cooked, insert a tooth pick and it should come out clean.

 

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How to make Eggless Tutti Frutti Cooker Cake

  1. Take the curd in a big bowl,  add sugar, vinegar, oil, milk and vanilla essence. Make a smooth paste. You can use hand blender to blend all the ingredients quick and easily.12271114_10207955620159209_1367609686_o12271196_10207955620079207_922176243_o
  2. Sieve all the dry ingredients. All purpose flour, baking powder, salt and baking soda.12231580_10207955620399215_327691538_n
  3. Now in a bigger bowl add dry ingredients into wet ingredients in a small batch. Mix with cut and fold method.12270332_10207955620719223_1543835102_n
  4. Mix well. Add 1 tbsp milk if the batter is too thick.
  5. In a bowl take 2 tbsp flour and toss tutti frutti in that.
  6. Add tutti frutti in cake batter.12784277_10208677536206659_987581500_n
  7. Mix well.12769640_10208677535926652_280237225_n
  8. Grease a 7 to 8” pan with oil and dust with flour.12767207_10208677536006654_528883073_n
  9. Pour the batter and tap gently to remove air bubbles. Arrange tutti frutti on top.12787472_10208677536086656_759020462_o
  10. Use big size Aluminium coooker and pot. Remove gasket and whistle on the lid of your Pressure Cooker ( I used normal dish to cover). Do not add any water.
  11. Heat cooker on medium heat for 5 minutes.
  12. Place the stand and then place pot inside the cooker. Cover with lid.12788327_10208677535806649_1672830842_o20160619_173551
  13. Bake for 40 to 45 minutes on low heat. Check in between.. 12787081_10208677537526692_432967450_o
  14. To check if it is cooked, insert a tooth pick and it should come out clean.12767393_10208677537486691_8216671_n
  15. Let it cool and then cut into pieces.12784380_10208677537606694_941020394_n
  16. Enjoy cake with a cup of tea…yum.12803999_10208677538286711_1534733116_n12804541_10208677537566693_1702868405_n

 

Note: A pressure cooker is not meant for baking. High heat may cause parts of cooker deteriorate a bit.

Enjoy!!!!

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How to make Tangy, Spicy Sprouted Moth Bean Curry / Matki usal..

Tangy, Spicy Sprouted Moth Bean Curry /Matki usal is a Maharashtrian dish.

All time favourite of my kids. Simple and easy to make curry.  Enjoy this yummy curry with Rice, Bread, Roti or Chapati.

I want to share this simple recipe with you ….

Ingredients :

  • 1 cup Moth Bean (Sprouted)
  • 1/2 cup Grated Coconut (Dry/ Fresh)
  • 2 tbsp Oil
  • Pinch of Asafoetida
  • 1/2 tsp Cumin Seeds
  • 1 Medium sized Onion
  • 1/2 tsp Green Chilli Paste
  • 1 tsp Ginger Garlic Paste
  • 1 and 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala Powder
  • 1 small Tomato
  • 1 tsp Lemon Juice
  • Salt to taste
  • Coriander leaves for garnish.

 

Method of sprouting moth bean:

  1. Soak moth bean in sufficient water for 7 to 8 hours.2015-11-28 20.43.062015-11-28 20.46.51
  2. Remove in cotton cloth and keep for again 7 to 8 hours.2015-11-28 20.45.182015-11-28 20.44.24

 

Method of making Moth bean Curry:

  1. In a small pan dry roast coconut on slow flame. After cooling down grind in a smooth  paste and keep aside.ddwww
  2. I made this curry in a pressure cooker.
  3. Heat oil, add asafoetida and cumin Seeds.
  4. After cumin seeds changed colour add chopped onion and saute till it become golden brown.
  5. Add ginger garlic paste, green chilli paste and saute it.
  6. Add finely chopped tomato, red chilli Powder, turmeric powder, coriander powder, cumin powder and salt to taste and mix well.2015-11-27 14.34.18
  7. Roast till it leaves oil from the sides of the pot. Add Moth Bean sprouted and mix well.2015-11-27 14.32.44
  8. Add 1 cup water and close the lid of cooker. Take 2 whistles and switch off the flame.
  9. After opening the lid of the cooker add  lemon juice, garam masala powder, coconut paste and simmer on slow flame13319838_10209565113075526_2588997800957234314_n
  10. Add enough water to make a thin curry. Adjust spices asper your taste.
  11. Garnish with coriander leaves.12695223_10208555463434916_1581490894_o

Enjoy yummy curry!!!

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How to make Chole Chana (Chick Peas) Masala…

Tangy, Spicy Chole Chana Masala is a delicious indian curry.14813562_10210835343550494_2049199807_n

It is simple and easy to make curry.  Enjoy this yummy curry with Rice, Bread, Roti, Puri or Chapati.

Sharing my simple recipe with you all….

Ingredients :

  • 2 tbsp Oil
  • Whole Spices – 2 Bay Leafs, 1 Cinnamon Stick, 4 Cloves, 4 Black Pepper corns
  • 1/2 tsp Cumin seeds
  • Pinch of Asafoetida
  • 2 Onions finely chopped
  • 1 cup Chole Chana (Chick Peas)
  • 1 tbsp Ginger Garlic Paste
  • 1 and 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 2 to 3 tsp Chole Masala
  • 3 Tomatoes Paste
  • 1 tsp Garam Masala Powder
  • 1 tsp Kasuri Methi
  • 1 tsp Amchur powder
  • Salt to taste
  • Chopped coriander for Garnish

Method:

  1. Wash chole chana  2 to 3 times properly with tap water
  2. Add some salt and soak for overnight or 8 to 10 hours in enough water.12626195_10208431649059634_317634783_n
  3. Rinse again with fresh water.
  4. In a pressure cooker add chole chana. Add enough water and some salt. Heat cooker on medium flame.
  5. After 7 to 8 whistles, switch off the flame and let it cool down.12626048_10208431650699675_13936259_n
  6. In a mixer grinder add 1/4 th cup cooked chole and make a smooth paste. Keep aside.12647885_10208468625784029_1782484348_n.jpg
  7. Heat oil in a heavy bottom pan.
  8. Add bay leafs, cinnamon stick, cloves, black pepper corns, pinch of asafoetida and cumin seeds. 12647988_10208431649659649_1851040705_n
  9. Add chopped onions and saute till it become golden brown.12620380_10208431650299665_1519062105_o
  10. Add ginger garlic paste and saute it.12596641_10208431650059659_121584131_o
  11. Now add red chilli powder, turmeric powder, coriander powder, cumin powder, chole masala and salt to taste and mix well.12596114_10208431657939856_526680664_n
  12. Add grinded tomatoes and saute masala till it separates from the oil.2016-05-05 18.15.472016-05-05 18.15.16
  13. Add boiled chole chana and coat well with mixture.2016-05-05 18.14.48
  14. Add 1 cup hot water. Keep lid and simmer on slow flame.
  15. Add chole paste and mix well.
  16. Add kasuri methi and amchur powder . Adjust water and spices as per your curry’s thickness. mix well.
  17. Switch off the flame and sprinkle garam masala.  2016-05-05 18.17.24
  18. Garnish with coriander leaves and serve hot..14741844_10210835343790500_2019014789_n

Spicy chole is ready to serve with puri, chapati, phulka, naan, or white rice.14805446_10210835343990505_1194908339_n

 

Enjoy yummy Chole delicious!!!

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How to make Tangy, Spicy Matki Misal Pav

Tangy, Spicy Misal  Pav

It is a Maharashtrian spicy, mouthwatering breakfast dish as well as a street food of Mumbai. Its a one pot meal and is easy to make. This misal curry can be made with moth bean, moong, green peas or white peas and it served with Ladi Pav Buns.


Recipe with step by step pictures as follows :

Ingredients :

For Misal:

  • 1 cup Moth Bean (Sprouted)
  • 2 tbsp Oil
  • Pinch of Asafoetida
  • 1/2 tsp Cumin Seeds
  • 1 Medium sized Onion
  • 1 small Tomato
  • 1/2 tsp Green Chilli Paste
  • 1 tsp Ginger Garlic Paste
  • 1 and 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala Powder
  • 1/2 cup Grated Coconut (Dry/ Fresh)
  • 1 tsp Tamarind Pulp
  • Salt to taste
  • Coriander leaves for garnish.

For Serving:

  • 10 to 12 Pav / Bread slices 
  • 1 cup Finely copped onion
  • 1 cup Farsaan
  • Lemon wedges
  • 1/2 cup chopped coriander leaves

Method of sprouting moth bean:

  1. Soak moth bean in sufficient water for 7 to 8 hours.2015-11-28 20.43.062015-11-28 20.46.51
  2. Remove them in a cotton cloth and keep for again 7 to 8 hours.2015-11-28 20.45.182015-11-28 20.44.24

 

Method of making Moth bean Curry:

  1. In a small pan dry roast coconut on slow flame. After cooling down grind in a smooth  paste and keep aside. untitled.png
  2. I made this curry in a Pressure cooker.
  3. Heat oil, and add asafoetida and cumin seeds. After cumin seeds changed colour add chopped onion and saute till it become golden brown.
  4. Add ginger garlic paste, green chilli paste and saute it.
  5. Add finely chopped tomato, red chilli Powder, turmeric powder, coriander powder, cumin powder and salt to taste and mix well.2015-11-27 14.34.18
  6. Roast till it seperates from the oil at the sides of the pot. Add the sprouted moth beans and mix well.2015-11-27 14.32.44
  7. Add 1 cup water and close the lid of cooker. Take 2 whistle and switch off the gas.
  8. After opening the lid of the cooker add tamarind pulp, garam masala powder, coconut paste and simmer on slow flame.13319838_10209565113075526_2588997800957234314_n
  9. Add enough water to make a thin curry. Adjust spices asper your taste.
  10. Garnish with coriander leaves.

Method of Serving Misal Pav:

  1. Take Misal Curry in a deep bowl.
  2. Add chopped onions and coriander leaves.
  3. Squeeze a few drops of lemon juice.
  4. Add farsaan on top.
  5. Serve with copped onions, lemon wedge and Ladi pav.

14508478_10210565636607989_707904560_n14489642_10210565636367983_175572607_o

Give yourself a spicy treat with mouthwatering Misal Pav!!!14423689_10210565635287956_555957611_o

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