Quick Sambar / Thideer Sambar

This is my go to sambar recipe when I am in a hurry or cooking for unexpected guests. If you have an instant pot, you can use the delay setting and the sambar will be ready even before you wake up.

Don’t be fooled by the quick cooking. It tastes just as delicious as regular sambar. Be extra generous with the ghee for seasoning. It takes the sambar to a whole new level.

Ingredients:

• Toor dal – 1 cup, washed
• Hing – 5 pinches
• Onion – 1/2 chopped
• Tomato – 1/2 chopped
• Mixed vegetables – 1 cup (carrot, beans, peas, bell pepper)
• Turmeric powder – 1/4 tsp
• Chili powder – 1 tsp, adjust according to taste
• Salt – to taste
• Water – 2+ 1/2 cups
• For seasoning:
  • Ghee – 2 tbsps (Do not skip)
  • Mustard seeds – 1/4 tsp
  • Dry red chili – 2
  • Curry leaves – 1 strand
  • Cilantro – for garnishing

Method:

• Add toor dal, hing, onion, tomato, mixed vegetables, turmeric, chili powder, salt and water to the instant pot insert.
• Pressure cook on high for 4 minutes or 4 whistles in a regular cooker.
• Let the pressure release naturally.
• Open the instant pot. Mix well.
• Prepare seasoning by heating ghee in a small pan.
• Add mustard seeds and let it splutter.
• Add curry leaves and dry red chilies. Turn off the heat.
• Add the seasoning to the sambar.
• Garnish with chopped cilantro and enjoy!

Idli/ Dosa batter fermentation in Instant Pot

I was discussing with my SIL about fermentation of idli/dosa batter during the winter. We were discussing about using the oven which works. Then she said that her friend said that it can be done in the instant pot. She was hesitant to try it. Well, I decided to give it a whirl.

Follow my recipe for Idli/Dosa batter.

Method:

• Grind the batter by following my method.
• Simply pour it into the stainless steel insert of the instant pot.







• Do not use the instant pot lid, because the batter will rise up and might overflow. Use a regular pan lid.







• Turn on the instantpot and select the yogurt setting. Set it to “Normal” and the time for 8 hours.







• The batter would have fermented and puffed up at the end of the cycle.







• If it does not, set it in yogurt mode for few extra hours.







• Transfer the batter to a storage container.
• Let it come to room temperature before storing it in the refrigerator.

Eggnog

I would like to share this classic recipe for eggnog. Eggnog it has to be served chilled. It can be stored in the refrigerator for up to a week. Make a double batch and enjoy. Alcohols such as spiced rum, brandy or bourbon can be added to cheer up the adults.

Note: Sugar can be added at the end as well. Feel free to add sugar substitute if needed.

Ingredients:

• Egg yolk – 6
• Sugar – 1/2 cup or more according to your taste
• Milk – 2 cups
• Heavy cream – 1 cup
• Ground nutmeg – 1/2 tsp
• Salt – a pinch
• Vanilla extract – 1/4 tsp
• Alcohol of choice – 5oz, optional(you can go crazy as well)

Method:

• Beat egg yolks and sugar together in a bowl until the egg yolks turn pale yellow. Set it aside.







• Heat milk, heavy cream, ground nutmeg and salt together in a saucepan on medium heat.
  
  

  

• Turn off the heat before the milk mixture begins to boil.
• Slowly temper the eggs by spooning ladles of hot milk into the egg yolks and whisk the egg yolks continuously as you do it.





• Slowly empty the entire hot milk into the bowl of egg yolks.
• Transfer the egg- milk mixture back into the saucepan and heat it up on medium flame. Stir continuously.
• The mixture will begin to thicken. Turn off the heat and remove the saucepan from the stove. Do not let it boil.





• Stir in the vanilla extract. Let the eggnog cool down completely.
• Stir in the alcohol.
• Transfer the eggnog into a glass bowl and let it chill in the refrigerator overnight for at least 8 hours.
• Serve eggnog cold. Enjoy!

Hot Chocolate Bombs

Hot chocolate bombs are the current trend this holiday season. My neighbor made these as gifts for my kids and they loved it. I decided to give it a try. The first thing I did was to order the molds to make these chocolate bombs. The silicone half ball cake mold is 2.5 inches in diameter.

Hot chocolate bombs are chocolate shells filled with hot chocolate mix, mini marshmellows, peppermint pieces, caramel candy, instant coffee powder, etc. Simply add a chocolate bomb to a mug and top it with hot milk and watch the yummy goodies break free and mix with milk for a delicious concoction.

The recipe below makes 6 hot chocolate bombs.

Ingredients:

• Semi sweet chocolate – 3/4 cup
• Hot chocolate mix – 12 tbsps, divided( 2 tbsps in each bomb)- check out my recipe
• Mini mashmellows – 10 to 15 in each bomb( as much as you want)
• Any edible dry filling of your choice

Method:

• Melt chocolate in a glass bowl in 1 minute increments. Stir between each heating.
• Coat the mold with melted chocolate. You can use a big paint brush, spatula or a spoon. I used a basting brush.
• The coating has to be thick, especially around the edges.
• Let it chill in the refrigerator for 5-8 minutes until the chocolate sets.







• Carefully remove the chocolate bowls from the mold.
• I was able able to make 6 cups with my mold, so I filled 3 cups first.







• Fill each cup with 2 tbsps of hot chocolate mix and 10 or more marshmellows.
• I even added crushed peppermint to some of them.







• Heat a microwave safe plate in the microwave(it has to be hot enought to melt the chocolate cups).
• Put the empty chocolate cup lip side down on the warm plate and move it gently. It will begin to melt.





• Lift it and put it on top of the filled cup to form a ball.





• Do that for the rest of the chocolate bombs.
Tip: If there are any gaps, spread some warm melted chocolate and cover it. If the chocolate is too hot, it will melt the chocolate bowl. You can also apply warm chocolate all around the joint and roll it in sprinkles of your choice.
• Enjoy with hot milk.

Hot Chocolate Mix

Today I am posting the recipe for hot chocolate mix which is a staple at our home. It has just two ingredients and can be whipped up in a jiffy. Make as much as you like and store it in an air tight container.

Mix it with hot milk and top off with marshmellows for a tasty treat. During the holiday season, my daughter likes to dunk in a candycane into the hot chocolate.

Ingredients:

• Unsweetened cocoa powder – 1 cup
• Confectioners sugar – 2 cups

Method:

• Mix cocoa powder and confectioners sugar together and store it in an airtight container.