Here’s a Sunday special recipe from the kitchen of Ms. Reena Kothari, proud owner of an Ultra Endura+ Pressure Pan.

Everyone’s favourite street food is quite easy to prepare at home. The same great taste in a healthier and hygienic environment will keep both you and the family happy.

Pav Bhaji

4 Potatoes
2 Carrots
1/4 Beetroot
1/4 Capsicum
2 to 3 French beans
1/4 Spoon sompf
Chopped onion
Ginger garlic paste
Everest pav bhaji masala

METHOD

1. In the Ultra Endura+ Pressure Pan, boil finely chop potatoes, carrot, beetroot, capsicum and beans for 5 whistles.
2. Mash the boiled vegetables and keep aside.
3. Heat some ghee or butter in the Endura+ Pressure Pan and sauté chopped onion and ginger garlic paste.
4. Add 1 tablespoon of Pav Bhaji masala and keep on stirring.
5. Add tomato puree, made from 3 to 4 tomatoes, and then the mashed vegetables when the masala starts to boil.
6. Set the gas to sim and allow the vegetables to marinate, add salt to taste and mix well.

To get the best taste, serve with buttered pav toasted on a tava. The crispy pav and warm bhaji will fill you with a satisfaction unlike any other.

Ms. Kavitha Ravichandran shows us that palak panner isn’t the only way to use fresh and healthy palak.

Palak dal is essentially lentils and spinach tempered with spices. It’s a great source of protein and can be made in a jiffy.

Palak Dal

1 Cup toor dal
1/2 Cup small onions
1 Tomato
5 Green chillis
1 Cup chopped palak
1/2 Teaspoon cumin seeds
1/2 Teaspoon coriander seeds
Salt to taste

METHOD

1. Pressure cook the dal with turmeric powder for 3 whistles
2. Add the rest of the ingredients and again pressure cook it for 1 whistle.
3. Garnish with coriander leaves.

Disguised in dal, this is a great way to get children to eat their greens. As it goes well with rice and rotis. Just remember to wash the palak leaves properly so that no mud gets into your food.

Ms. Asha Krishnakumar shares her recipe for mango pulissery, a sweet and sour mango curry that’s popular in Kerala.

Our love for mango knows no bounds. We eat it straight off the tree, make pickles, jams, juices, curries and so much more. If there’s another way to eat it, we’ll find it. Until then, here’s a lip-smacking recipe for you to try.

Mampazham Pulissery (Mango Pulissery)

2 Fully Ripe Mangoes
1/2 Tablespoon Chilli Powder
Turmeric Powder

For grinding:
3-4 Tablespoons Coconut
1/2 Teaspoon Cumin Seed
1/2 Cup Curd
1 Green Chilli

For tempering:
Mustard Seed
Fenugreek Seeds
Curry Leaves
2 Red Chillies

METHOD

1. Peel and chop the mangoes. Boil chopped mango pieces with turmeric powder, chilli powder and salt with required water to make the mangoes soft.
2. Grind coconut, cumin seeds, green chilli with less water and curd to a fine paste in the Ultra Vario+ Mixer Grinder.
3. Once boiled, add the ground paste in it and let it simmer.
4. Allow it to boil a few minutes (do not allow the curd to curdle) and switch off.
5. Garnish with tempered mustard seeds, fenugreek seeds, red chilli and curry leaves.

To get the authentic Kerala mampazham pulissery taste, use the Pulissery mampazham to make this dish. But any other mango is still as good.

Ms. Kavitha Ravichandran tells us how she makes her favourite mango dry fruit milkshake in her Ultra Vario+ Mixer Grinder

Mango Milkshake with Dry Fruits

1 Mango sliced
Handful of Cashews, Almonds, Pista
1 Cup milk
Sugar to taste

METHOD

1. Powder the dry fruits in the mixer.
2. Add mango, powdered dry fruits, sugar and milk to the juicer jar.
3. Grind at speed 2 in the Ultra Vario+ and serve with a dry fig!

Everything in this recipe can be adjusted to taste. If you like it nuttier, add more almonds and pista. If you prefer the milkshake thin or thick, add milk accordingly. It’s that simple!

One of grandma’s time tested cures for the flu or a cold, the Thuthuvalai rasam must definitely be added to the home chef’s repertoire. This herbal concoction is a South India speciality, made from the Thuthuvalai creeper, or Climbing Brinjal, a medicinal herb commonly used in Ayurvedic remedies. This recipe however packs equal flavour to goodness with every sip.

Thuthuvalai Rasam

Thuthuvalai leaves – A handful
Tamarind – 1/2 Tablespoon
Cumin seeds – 1 Tablespoon
Coriander – 1 Tablespoon
Red chilli – 1
Pepper powder – 1/2 Tablespoon
Garlic – 10 cloves
Small onion – 5-7
Mustard seeds – 1 teaspoon
Curry Leaves – 5-7
Salt – As necessary

METHOD

1. Dissolve the tamarind in 1 cup of water and keep aside.
2. Fry the thuthuvalai leaves, cumin seeds, coriander, red chilli and pepper powder in a little amount of cooking oil.
3. Once cooled, grind them in a Ultra Mixer Grinder along with the garlic cloves.
4. Mix the paste in the tamarind solution.
5. In a little amount of oil, fry the mustard seeds and curry leaves.
6. Add the tamarind + paste solution and bring it almost to boil.
7. Add salt for taste.

As the world advances towards more high tech lives, experts in health and nutrition advise us to go back to our roots when it comes to our food. Eat what your grandmother used to eat as a child they say. This recipe is definitely one to bookmark!

No ice cream maker? No problem. All you need are four ingredients and a little time to make delicious homemade ice cream.

Homemade Vanilla Ice-cream

2 Cups heavy whipping cream
2 Cups half-and-half cream
1 Cup sugar
2 Teaspoons vanilla extract

METHOD

1. Freeze an empty freezer-safe shallow bowl or pan. Pyrex or stainless steel works well.
2. In a Ultra Mixer Grinder, stir all the ingredients until the sugar is dissolved.
3. Transfer your mixture into the cold pan and stick it back in the freezer for about 20-30 minutes.
4. Once the edges start to freeze, take out the mixture and beat it using a hand mixer. By breaking up the ice cream, you’ll help make it smooth and creamy.
5. Return the pan to the freezer. Every 30 minutes or so, take it back out and beat the ice cream again.
6. Repeat until it is firmly frozen, usually around four or five mixing sessions.
7. Once it’s frozen, the mixture should be smooth and creamy. If at any time the ice cream becomes too hard, place it in the refrigerator until it becomes soft enough to beat, and then continue the process.
8. Store the ice cream in a covered freezer container until ready to serve. That’s it!

This Karaikudi Prawn Masala was prepared in an Ultra Endura+ Pressure Pan by our customer Ms.Hari Priya

Calling all seafood lovers! If the aroma of curry leaves frying in oil sounds heavenly to you, here’s a recipe you must try. There is no combination quite as satisfying as fresh prawns and aromatic Chettinad masala. Prawns cook very fast, so all you need is 20 minutes of your time and you’ll be richly rewarded.

Karaikudi Prawn Masala

250 gms prawns
1 Tablespoon mustard seeds
2 Cloves
1 Tablespoon methi seeds
2 Cardamoms
1/2 Inch cinnamon
1 Tablespoon ginger garlic paste
1 Tablespoon red chilli powder
1 Tablespoon pepper
1 Red chili
2 Green chillies
2 Tomatoes
2 Onions
Curry leaf and salt to taste

METHOD

1. Heat oil in the Ultra Endura+ Pressure Pan. Gently fry mustard, cinnamon, methi, cardamom, cloves
2. Add chopped onion, green chillies, red chilli, curry leaves and fry for 5 minutes
3. Add ginger garlic paste and fry and add chopped tomatoes and fry for 5 minutes
4. Add chilli powder, pepper powder, salt and fry
5. And finally add the prawns and mix them well…add little water and close the lid
6. When it starts steaming place the whistle and simmer for 5 minutes
7. Garnish with coriander leaves
8. Serve with rice or chapattis

To get the most from this recipe, try to use the freshest ingredients. Freshly ground spices will elevate the experience, you’ll feel like you’re in the heart of the Chettinad region.

This recipe comes to us from the kitchen of our customer, Ms. Asha Krishnakumar

While the staples like sambar and rasam are irreplaceable, sometimes the palate craves a little variety. This tangy twist to dal might be just what you need. There are two parts to this recipe. First is the preparation of the dal balls. Followed by the gravy.

Paruppu Urundai Kuzhambu

Kadalai paruppu (split bengal gram) – 3/4 small cup
Thuvaram parappu (Toor Dal) – 1/2 small cup
Red chillies – 2 nos
Onions chopped
Green chilli – 1
Grated coconut – 1 tablespoon
Sombu (aniseed/fennel) – ½ teaspoon

Preparation of the Paruppu Urundais:
Soak the above for 1 hour.
Grind the soaked mix in the Ultra Vario+ mixer with at speed 3 for 2-3 min coarsely with less water.
To the ground mix, add salt, chopped onions, green chilli, sombu and grated coconut.
Mix them all and make small urundais (balls).
Steam the urundais in an idly steamer.

Ingredients for the Kuzhumbu:
Oil – 2 tablespoons
Mustard seeds
Curry leaves
Garlic – 2-3 nos
Small Onions – 12-15 nos chopped
Tomatoes -2
Tamarind thick extract – 2 tablespoons
Chili powder -1 teaspoon
Coriander – 2 teaspoons
Sambar powder -1/2 spoon

METHOD

1. Heat oil in the Ultra Endura+ Pressure Pan’s or kadai, add mustard seeds, curry leaves, garlic and chopped small onions and sauté well.
2. Add green chilies and chopped tomatoes.
3. Add the coriander, chili powder, and sambar powder and sauté till the raw smell goes and add tamarind juice and allow it to boil fully.
4. Finally add the Urundais one by one (don’t mix for too long or they will break).
5. You can also add 2 mashed urundais if you want the gravy to be thick.

Serve with steamed rice and ghee. Or pair with with a kootu or spicy curry. Either way, you’ll end up with satisfied and smiling faces. And worth all the effort!

Ms.Hari Priya prepared this delicious dish in her Ultra Pressure Cooker and generously shared the recipe with us.

This versatile dish is a winner in all seasons. All you needs are a few simple ingredients and you can make this super easy dish any time of the day. It’s a lifesaver in a crunch and should be on everyone’s go-to list.

Pepper Chicken

Chicken – 1/2 Kg
Oil – 2 teaspoons
2 Cloves
Mustard seeds – Little
Big Onion – 1
Ginger Garlic paste – 1 teaspoon
Pepper – 2 tablespoons
Red chili powder – 2 teaspoons
Tomatoes – 2
Turmeric powder – 1/2 teaspoon
Curry leaves – Little
Salt – As required

METHOD

1. Heat oil in the Ultra Pressure Cooker and add mustard seeds
2. Add onion and fry till golden brown, add ginger garlic paste and fry for a few minutes and then add curry leaves and chopped tomatoes until softened.
3. Add chilli powder, pepper, salt and turmeric powder and fry well.
4. Last, add chicken to the mixture and fry.
5. Add water and close the cooker and leave it till 1 whistle.
6. Wait till the steam goes off and then fry the chicken for a few minutes and garnish with coriander leaves.

The best part about this dish is you can enjoy it as a gravy with rice, parotta and idly or cook it to a semi gravy to enjoy as a side dish, along with pulao or as a starter. There choices are many!

This decadent dessert is deceptively simple to make. Consisting of only two ingredients, the Palkova is a labour of love and it shows! Most often prepared during festivals and celebrations, especially during Gokulashtami. All it needs is milk, sugar and a little patience.

Palkova

Milk – 1 litre (4 cups)
Sugar – 1/3 cup

METHOD

1. Boil milk in your Ultra Endura+ Pressure Pan. Let it boil till it reduces to half. Stir every now and then to avoid burning at the bottom.
2. Once it boils, keep the flame on low or low medium for 20 minutes, but take care to stir often.
3. As it starts to thicken, scrape the sides and keep stirring.
4. As the milk thickens to a semi-solid consistency, reduce the flame to the lowest and keep stirring so it doesn’t stick to the bottom and burn.
5. When it appears to have very little moisture, add sugar. The sugar will melt and make it goey as you stir.
6. It will take almost an hour to form a thick mass with no liquid content.
7. Once it cools, refrigerate it.
8. A day later, you’ll notice the Palkova becomes thick and creamy.

Depending on your taste, you can also add ghee and powdered cardamom to the palkova just before it thickens completely. These ingredients lend a richer, more celebratory flavour to the dish.