Ms.Hari Priya shares her recipe for Mutton Korma as prepared with her Ultra Endura+ Pressure pan.

Mutton Korma is one of those versatile dishes that can elevate any meal, no matter how simple. From the simple idli, idiyappam or parotta to jeera rice, ghee rice or pulao.

Mutton Korma

Mutton 1/2kg
Small onion 250 gms
Tomato 100 g
Red chillies 10
Curry leaf little
Jeera 2 tablespoons
Coriander powder 2 tablespoons
Salt to taste
Ginger garlic 1 tablespoon
Turmeric powder 1 tablespoon
100ml coconut milk
Oil: 3 tablespoons
Mustard Seeds: 1 tsp

METHOD

1. Fry red chillies, curry leaves, jeera, coriander powder in a pan.
2. Grind the above fried items along with ginger, garlic turmeric to a smooth paste in the Ultra Vario+ Mixer Grinder at speed 2 for 1 minute by adding little water.
3. Heat the Ultra Endura+ Pressure Pan, add oil and mustard seeds. Add chopped onions and fry, followed by chopped tomatoes.
4. Add ground masala, salt and fry.
5. Add mutton and fry for 5 minutes.
6. Add water 100ml and mix. Close the lid and cook for 10 minutes till 4 to 5 whistles.
7. Once the pressure comes down, open the cooker and heat it again and add coconut milk.
8. Mix well. Do not allow the gravy to boil much after adding coconut milk.
9. Switch off the pressure cooker and transfer to serving bowl

The trick is to use fresh herbs when you prepare this dish, as that’s what gives it the flavour. the fresher the herbs, the more fragrant the korma.

Our customer Ms Reena Kothari gives us a simple recipe for a healthy dish

Moong dal is very nutritious and easy to digest, which makes it light on the stomach. It’s great for kids and convalescing adults too.

Moong Dal Fry

Green gram ½ cup
Ginger ½ inch copped
Garlic 3-4 pods
Cardamom
Cinnamon
Fennel 1teaspoon
Green chillies 1
Curd 1 cup
Onions 1
Milk ½ cup
Red chillies 1
Kasuri methi and coriander for garnish

METHOD

1. Soak green gram for an hour.
2. Cook soaked green gram with some water and salt for 2 whistles in Ultra Endura+ Pressure Pan.
3. Make a paste of ginger, garlic, cardamom, cinnamon, fennel, green chillies with curd in the Ultra Vario+ Mixer Grinder.
4. In Ultra Pressure Pan, heat some ghee or oil and fry onion.
5. Add the ground paste, water, cooked green gram and milk.
6. Pressure cook for 1 whistle. Season with red chillies fried in ghee and sprinkle a generous pinch of kasuri methi and chopped coriander leaves.

But when it’s not being served as an accompaniment to rice, serve it hot with Achari Thepla for a delicious yet healthy lunch or dinner.

Ms. Asha Krishnakumar shares a unique recipe for appam.

Here’s a Mangalorean recipe that’s a refreshing take on the popular appam. Made with cooling cucumber for a delicious new flavour you might never have experienced before.

Cucumber Appam

2 Cups Idli rice
1/2 Cup raw rice (increase raw rice for appam)
1/4 Cup urad dal

Soak the ingredients for 3 hours.

Ingredients for Cucumber paste:
1 Nos. medium size cucumber
2 Nos. green chillies
2 Tablespoon coconut
1/2 Spoon cumin seeds
Few coriander leaves

METHOD

1. Grind the cucumber, green chilli, coconut, cumin, coriander in your Ultra Mixer Grinder to make a smooth paste and set aside.
2. Grind urad dal with water and set aside.
3. Grind rice to a smooth batter.
4. Mix urad dal batter, rice batter, cucumber paste and salt to make a homogenous batter
5. Allow it to ferment for 8-9 hours.
6. Now you can make appam in your appam pan or also make dosas out of the same batter. Add a pinch of baking soda for appam.

Make sure you grind the batter finely. Your Ultra Mixer Grinder will see to it that you get the perfect texture for delicious and refreshing appam breakfast.

This recipe comes to us from the kitchen of our customer, Ms. Hari Priya.

Deep fried Brinjal is a big hit with most of us but here is another traditional South Indian preparation with Brinjal which is a real treat for your taste buds and goes very well with rice or dosas or idlis.

Brinjal Tamarind Masala

Red Chillies – 5
Urad Dal – 1 teaspoon
Channa Dal – 1 teaspoon
Sesame Oil – 3 tablespoons
Mustard Seeds – ½ teaspoon
Curry leaves – hand full
Tamarind – 50 grams
Turmeric powder – 1 teaspoon
Small Brinjals – 50 grams
Green Chillies – 4
Small Onions – 50 grams
Garlic – 4 pieces

METHOD

1. Dry roast the Channa Dal, Urad Dal and Red Chillies. Grind it well in the Ultra Vario+ Mixer Grinder.
2. Soak the tamarind in warm water for 15 minutes to extract the pulp.
3. Heat the oil in the Ultra Pressure cooker.
4. Add mustard seeds and let them crackle.
5. Add small onions, curry leaves, green chillies and garlic and fry them well.
6. Add the small brinjals now along with turmeric powder and saute well.
7. Now add the tamarind pulp and salt to this.
8. Close the Ultra Pressure Cooker and cook for ten minutes.
9. Add the ground powder to this mixture and let it cook for a few minutes.

Best served hot with rice, dosa, idli, upma, pongal or almost any South Indian tiffin

This recipe is contributed by our valued customer, Mrs. Kavitha Ravichandran.

Corn Rava Khichdi

Corn Rava – 1 cup
Chopped onions – 1 cup
Green chillies.- 5
Tomatos – ½ cup
Ginger & Garlic paste – 1 teaspoon
Mustard seeds – ½ teaspoon
Fennel seeds – ½ teaspoon
Cloves – 3
Cinnamon stick – ½ inch
Oil or Ghee
Salt to taste
Coriander leaves – a few
Cashews – 9/10

METHOD

1. Heat Ultra Endura+ Pressure Pan and add oil to it.
2. Add the mustard seeds and let them crackle in this.
3. Once they sizzle, add the chopped onions, green chillies, fennel seeds, cloves and cinnamon stick and saute them for a few minutes.
4. Then add the tomatoes, ginger & garlic paste, a pinch of turmeric powder and chilly powder and saute well.
5. After that pour 3 cups of water, salt to taste and finally add the corn rava.
6. Close the lid and let it cook for 3 whistles.
7. Now your Corn Rava Khichdi is ready.
8. Garnish it with coriander leaves and fried cashews, before serving.

This corn rava khichdi is great when had with spicy coconut chutney.

This recipe comes to us from the kitchen of our customer, Mrs. Kavitha Ravichandran.

You could make this healthy and delicious juice in almost no time with a bunch of power packed ingredients.

Carrot Beetroot Juice

Carrots – 3
Beetroot – 1
Almonds – 6
Cashews – 6
Pistachio – 6
Sugar or Honey – for taste

METHOD

1. Blend all the above ingredients in the Ultra Vario+ Mixer Grinder.
2. First at speed 3 and switch to speed 2 after a few seconds.

Strain and serve if you prefer a watery consistency or this juice is tasty and healthier when had thick as well.