Make a soft gluten-free non-sticky Sabudana Khichdi, a pilaf with my mother-in-laws secret tips to make this popular snack and breakfast item.
Mixed Vegetable Curry
Cooking in pressure cooker is simple. Simple if you know when to switch off the cooker. Else you will end with a mishmash that no one will want to look at let alone eat.
Like I have said yesterday my Futura is crying out for work all the time and I ignore it all the time. But when Valli announced cooking in pressure cooker I decided it will be cooking in Futura.
These days I am not cooking much or rather my kids complain there is no variety in my cooking. We are in a dilemma the kids want variety and I want to get out of the kitchen so this veggie suited both of us. I was out of the kitchen in no time and the girls had variety.
This is a “fridge clean karo” veggie use any mixture of veggies you can lay your hands on. Brinjal, cabbage can be used but please do not use lady fingers.
Again this veggie is from an old pressure cooker manual modified to suit my purpose. (See notes to cook in a normal cooker).
Ingredients:
- 115 grms mixed vegetables (beans, potatoes, cauliflower, bottle gourd and ridge gourd, baby corn)
- 8 small or 3 medium onions, chopped fine
- 2 tomatoes,
- 1 tablespoon cashew nuts say 6-7 of the whole ones
- 4-5 cloves garlic
- 1 “ piece of ginger
- 4-5 springs of spring onion
- 1 tablespoon poppy seeds
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon pav bhaji masala
- Oil
- ¾ cup water
Method:
- In the pressure cooker heat oil. Add the onion and fry till translucent.
- Meanwhile grind the tomatoes, spring onions, poppy seeds, ginger, garlic and cashew nuts.
- Once the onions are translucent add the tomato paste and fry till oil comes out.
- Add the vegetables and stir fry till all the veggies are well coated.
- Add the salt, red chilli powder, turmeric, pav bhaji masala and ¾ cup water.
- Close the lid with the vent removed. Heat on high flame.
- Once the steam escapes steadily put the vent. Let the steam escape from the vent again.
- Now lower the flame to sim and let the cooker stay on the flame for 2 minutes.
- After 2 minutes remove the cooker from the gas stove and let it cool naturally.
- Open the cooker stir and serve with rice.
Notes:
In case you are using the normal cooker the manual says “use 2 glasses of water and pressure cook for 5 minutes”.
This is my entry to Blogging Marathon #35 for Pressure Cooker Cooking.
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pinksocks says
This is for the keeps. I often struggle with what to make for lunch. 🙂
themadscientistskitchen says
He especially with 1 piece of gourds, a floret of cauliflower. I was not sure it will be eaten but then surprises make life pleseant.
Briju Parthasarathy says
Yummy curry
Namrata says
Looks delicious.. and i know what you mean by 'fridge clean karo' curry 🙂 I am making this next when I clean my fridge..haha
themadscientistskitchen says
Namrata will love to see your pics.
Srivalli says
Cooking in PC is always such a boon..I will be lost if not for that!..and there have been times when I use four at a time..:)..your subzi looks so good and creamy for rotis..
Chef Mireille says
perfect with rice
nandoo says
Subzi looks delicious and creamy. Variety for kids, easy to make and perfect one to clear off the last bit of veggies. Very nice.
PJ says
Subzi looks really yum Archana.Will have to make a ‘fridge clean karo’ curry soon 🙂
harini says
I have also begun to cook in PC and I agree it is a boon!! Love the poppy seeds in the gravy!
Suma Gandlur says
A quick and good one to pull thru in a short time.
Pavani says
Poppy seeds in the curry sounds delicious.
Sandhya Ramakrishnan says
Perfect recipe for cleaning up the fridge! I have never added ridge gourd in the subzi's. Should try it next time.