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.

This recipe comes to us from the kitchen of our customer, Ms. Reena Kothari.

This juice is literally a 5 minute quick fix and is sure to recharge and refresh you in no time.

Health Juice

Carrots – 1
Cucumber – ¼
Tomatoes- 2 or 3

METHOD

1. Cut all the vegetables into small pieces.
2. Place all the cut vegetables in the Ultra Vario+ Mixer juicer jar and blend at speed 3 for 20 seconds.
3. Add some salt and pepper for taste.
4. Strain and serve if you prefer a watery consistency or this juice is tasty and healthier when had thick as well.

This healthy recipe was shared with us by our customer Kavitha Ravichandran who prepares this dish in her Ultra Pressure Cooker.

Unexpected guests can leave us in quite a fix, but not anymore. This sweet dish is simple yet quite delicious. And it can be whipped up in no time at all. It’s that simple.

Broken wheat Payasam

Broken wheat – 1/2 Cup
Jaggery – 250 Grams
Coconut milk – 1 Cup
Cardamom powder – 1/4 Teaspoon
Dry ginger powder – 1/4 Teaspoon
Ghee – 2 Teaspoons
Condensed milk – 1 Tablespoon
Dry nuts

METHOD

1. Heat 1 cup of water in a small vessel, add the jaggery, let it boil for few minutes and set aside.
2. Add 4 cups of water in your Ultra Pressure Cooker and cook the broken wheat for up to 3 whistles.
3. Open the cooker when the pressure releases and add the jaggery syrup in it, mix well and cook at medium heat.
4. Add 2 tsp ghee, stir continuously to prevent it from sticking.
5. Now add the coconut milk and condensed milk and cook for a minute at low heat, add cardamom powder and dry ginger powder, mix well and switch off.
6. Finally garnish with roasted dry nuts.

It’s so rich and flavourful that your guests won’t believe you prepared it just then. If time permits, you can also roast coconut pieces to the dish for added crunch or add raisins fried in ghee for some flavour. Either way, your home will smell heavenly.