Anand's Yummy Salad

1. Frozen corn 
2. Frozen peas 
3. Hard tofu, 
4. Cucumber 
5. Tomatoes 
6. Pickled cucumber
7. Jalapenos
8. Black Olives
9. Roasted Peanuts
   
10. Pickled olives
11. Southwest Chipotle
12. Salt & Pepper
    
13. Mayo ??
    
14. Lettuce ??
    

 

Mix all ingredients & enjoy !!

Instapot Paneer Makhanwala

 

Instapot Kaara Kozhambu/Kuzhambu

 

Air Fryer Fried / Podi Idli

 

Ingredients

• 3-4 Idlis
• ½ teaspoon red chilli powder or adjust as per taste
• 1 teaspoon sambar masala or rasam powder or chutney powder
• Salt as per taste
• Oil spray

Instructions

• Preheat the air fryer to 200 deg C for 10 mins. Cut the idlis in desired shapes.
• Spray oil on it.
• Place it in the basket. Cook for 8-9 minutes total (spray oil / brush oil ) once in between.
• Sprinkle a tbsp. of masala as per your choice (red chilli powder, sambhar powder or chutney podi ) on top and mix well.
• Serve hot with coconut chutney.

South Indian White Vegetable Kurma / Kuruma

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 1. Add 3-4 green chillies. Not 10 and Saunf + Turmeric powder + little bit chilli powder + Daniya powder along with the rest of the stuff to grind

2. Add Cloves, Cinnamon - Saute and then saute chopped onions before adding the veggies and pressure cooking

3.  Add no to very little coconut milk

Vegetable Mughlai Kurma

Ingredients

 

Onion Tomato Sauce

• ▢ 1 onion roughly chopped
• ▢ 4 cloves garlic roughly chopped
• ▢ 2- inch ginger roughly chopped
• ▢ 1 tomato chopped
• ▢ ½ Serrano pepper or green chili
•          2-3 cardamom
  

• ▢ 1 cup water
• ▢ ½ cup cashews
• ▢ ¼ cup heavy cream or full-fat coconut milk
• ▢ 3 tablespoons ghee
• ▢ ¼ cup cashews
• ▢ ¼ cup golden raisins
• ▢ ½ teaspoon cumin seeds

Spices

• ▢ 2 teaspoons paprika
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon coriander powder
• ▢ ½ teaspoon turmeric powder
• ▢ ½ teaspoon garam masala
• ▢ ¼ teaspoon cayenne adjust to taste
• ▢ ¼ teaspoon ground cardamom

• ▢ 2 cups chopped potato 1-inch cubes
• ▢ 1 cup water
• ▢ 5 cups chopped vegetables peas, carrots ,green beans, bell pepper, broccoli
• ▢ ½ teaspoon dried fenugreek leaves kasoori methi
• ▢ Cilantro garnish

Instructions

 

• Press the sauté button, add ghee, ¼ cup cashews and golden raisins to the pot. Stir-fry until the cashews turn golden. Remove the cashews and raisins from the pot and set aside.
  
   
  2. Add the onion, garlic, ginger, Cardamom, tomato and Serrano pepper, 1/2 cup Cashews and saute for 5 mins until well cooked.  Use handheld blender to blend the contents to a smooth sauce.
  
• Add cumin seeds to the pot on the side with some ghee. Once they begin to brown, 
   Add all of the remaining spices and mix well.
• Add 1 cup water, cream and the remaining chopped vegetables. Secure the lid and cook for an additional 2 minutes at high pressure.
• Open the valve to quick release any remaining pressure.
• Stir in the fenugreek leaves.
• Garnish with cilantro and ghee-coated cashews and raisins.

 

Protein pancakes

 Ingredients

• 3/4 cup of raw, uncooked oatmeal

• 1/2 cup cottage cheese or fage Greek yogurt 

• 2-3 whole eggs

• Optional: Milk to help with the blender, and brown sugar if you need some extra flavor

Throw all things into a blender (pro tip: put eggs in first, then cottage cheese, then oatmeal on top).

Dump into frying pan, and heat until golden brown on each side and cooked through.

1. Put the oatmeal in the blender first by itself, in order to make oat flour. I like a nice smooth homogenous pancake.

2. Other things that go good in these; vanilla extract and cinnamon, bananas and coco powder, pumpkin puree and pumpkin pie spice. Try your own.

3. After blending let it sit for about 5-10 minutes for the oats to be fully hydrated before cooking.