Bulgar wheat vegetable Upma

 

Ingredients:

Cracked Bulgar Wheat- 1cup 

Diced onions -1/2 cup

Diced tomatoes-1/2 cup

Diced potatoes- 1/2 cup

Chopped green chilies- 2

Finely chopped ginger-1 Tbsp

Curry leaves- few

Chana dal-1 1/2 Tbsp

Urad dal - 1 Tbsp

Mustard seeds- 1 1/2 tsp

Dry red chilies- 2 

Oil- 2 Tbsp 

Ghee- 1 tsp

Lime juice - 1 1/2 Tbsp

Cashews- few

Water - 2 1/4 cup

Method:

Heat oil in a pan add mustard seeds. When they start splatter add Chana dal, urad dal, dry chili pieces, cashews and fry until dals and cashews turn brown. Add curry leaves, green chilies, ginger and onions, fry until onions clarify, add potatoes and tomatoes mix well. Place the lid on the pot cook for 4-5 minutes on medium heat. Add water and salt cover again and cook until start boiling. Check the salt for taste, add cracked bulgar wheat, mix well and place the lid again, and reduce the heat to medium low or low. Cook for 10 minutes or until all the water absorbed. Add 1tsp of ghee at the end and turn off the heat. Before serving upma, sprinkle some lime juice and serve with ginger chutney.

Millet and Quinoa Bisibelabath in instant pot.

Ingredients:

6 hours or over night soaked millets ( Foxtail)- 1cup

Quinoa- 1/2 cup (wash at least 2 times to reduce the bitterness)

Toor Dal - 1 cup 

Tamarind pulp- 1-1 1/2 Tbsp

Diced onions- 1/2 cup 

Diced carrots- 1/2 cup

Chopped beans- 1/2 cup

Frozen Peas - 1/2 cup

Diced tomatoes- 1/2 cup

Diced Beera and Sora - 3/4 cup

Chopped green chilies- 1 Tbsp

Curry leaves -few

Cilantro- little 

Turmeric- 1/2 tsp

Oil -2Tbsp

 Cumin Seeds -1Tbsp

Besibela masala powder-3-4 Tbsp

Hing(Asaphoetida)-1/2 tsp.

Salt - 1 tsp. or to taste 

Water- 3 1/2-4 cups 

Method:

Turn the instant pot to sauté mode. Place the oil and wait until it becomes hot, add cumin seeds, curry leaves and hing. Add onions, green chilies sauté for a minute or two, add toor dal and sauté together for 3-4 minutes. Add remaining vegetables, millets, quinoa, tamarind pulp, besibela masala powder, turmeric and salt, mix well and add 3 1/2-4 cups water or until 1/2 “ more  level. If someone like more liquidy, add 1 more cup of water. Check the salt and cover the lid and change from sauté mode to pressure cook ( make sure pressure valve is closed) and cook for 15 minutes. Once pressure relieves naturally, open the lid add cilantro and cashews mix well and serve hot, with papadams.

Paneer, Mawa Burfi

Ingredients:

Milk or Whipping cream -3/4 cup

Milk Mawa powder- 2 cups 

Condensed milk-1 can 

Finley grated paneer -1 cup

Grated fresh or frozen coconut- 2Tbsp

Sugar -1/2 cup

Ghee - 1/4-1/3 cup

Finely chopped pistachios- 1 Tbsp

Cardamom powder- 1/2 tsp

Saffron- few strands ( soak in couple of Tbsp milk)

Parchment paper 

Method:

First pan fry grated coconut for 2-3 minutes and set aside. In a nonstick or ceramic pan place whipping cream or milk, add Mawa powder mix well and stir continuously on medium heat until thickens. Add condensed milk and stir again 10-12 minutes, add paneer and coconut, mix very well and check the sweetness ( if needed add 2-3 Tbsp sugar) and stir continuously on medium heat, for another 10-12 min. Make sure not to turn brown or burn. Add ghee, mix well, cook while continuous stirring until to get the ball formation and also make sure to see not to stick to the pan. Add cardamom powder and saffron milk mix well and cook for another 2-3 minutes. It should look like a soft chapati dough. At this time take out from the pan place in parchment paper, work with hands without touching hot sweet. Massage for 5 minutes using parchment paper, then with rolling pin roll into desired thickness. Sprinkle pistachios on top, roll again gently. Cut the burfi into diamond shapes or squares. Ones it’s completely cools down burfi will be ready for serving.