I made this today for dinner. It's Friday night after all ! And I realised this was not on my blog.
Here's the recipe -
Rice - 1 cup Gur / jaggery / Brown sugar– 1 cup Water - 2 cups (I eyeballed this) cardamom – 1 crushed pod Ghee 1 tsp
Take jaggery and water and let it boil. Then strain jaggery water and set aside. This is done to remove impurities from jaggery. I don't think this step is needed now. I used brown sugar and did not do this.
I turned on the Instant pot in Saute mode , added the ghee and cardamom and let it sizzle. I did not use any nuts. If using some, you may want to fry them now before adding the rice and water.
Add rice and water and brown sugar and keep on saute till it starts bubbling. Keep on 1.5 hours slow cook. Check the sweetness and consistency.Ready to served your highness !
I used Russet potatoes and I topped them with a mix of Cheddar (Amul cheese) and Goat cheese. My brother got the goat cheese from Oregon when he went there for the Shakespeare Fest. And Amul- well because it was Diwali and the Indian store here was running an offer on it :-)
1 cup Chura 1 spoon oil 1/2 cup groundnuts Salt to taste add fried red or green chilies, fried papad etc to taste
Heat oil in a deep pan or kadahi. When sufficiently hot, add groundnuts, sauté for a couple of minutes and remove. Reduce the flame and add chura . Sauté for a couple of minutes till they look crunchy. Remove from stove, add the salt and groundnuts or any other additions as per taste. It makes a great snack with evening chai and can even serve as chakhna 😀👍
Using April Bloomfield's recipe from her book - The girl and her pig
Ingredients 8 medium size oranges 4 cups sugar (recipe calls for 5) 2 tsp fennel
Instructions Wash oranges, in steel insert cover them with water, keep a heavy plate on top so that oranges don't bob up ! Steam for 8 mins, NR. Open lid and let cool.
Remove from water, reserve 2 cups of this water and discard rest. Slice oranges and check rind for bitternesss. The oranges I used did not have any bitterness or seeds inside. So I just mashed them up, added sugar, reserved water, fennel and kept on sauté for 30 mins.
If the rind is bitter then you would need to remove the white pith and also the seeds after slicing the oranges. If the quantity is less you may also use less sugar. Sugar only helps thicken quicker.
The marmalade thickened slightly at this point. Then I kept it on slow cook mode with lid partially open for steam to escape. You could also remove the lid and keep it on slow cook mode for 1.5 to 2 hours.
Once thickened, remove from heat and let cool. Transfer to clean jars and store in the fridge. Will keep for a couple of weeks. My recipe made 4 small jars.
Ingredients - crispy baked rusk - 1 whole pack sugar - 1 cup water -1.5 cups ghee - 1/2 cup crushed cardamom - 4 pods cinnamon -1 tsp condensed milk - sweetened - 1 can or unsweened -2 packs use of the sweetened one makes it really sweet but yummy nonetheless Nuts for garnish
Process - Layer the sugar, ghee, spices and rusks in the steel insert of the instapot. Remember to grease the bottom with ghee! Pour water on top sprinkling over the rusks so that it penetrates the rusk before reaching the bottom. Set the instapot on manual high for 7 mins, quick release of pressure once done.
Take out the rusks in your serving dish. I used one sweet and one plain condensed milk and I mixed them up before pouring over the rusks. I garnished with slivered toasted almonds.