Friday, April 24, 2015

Slow Cooker Chocolate Cashew Cluster and Mother's Day Gift Idea

Some time back I had talked about homemade mother's day gift  ideas using slow cooker. Today I am posting one of the similar homemade mother's day gift - Chocolate Cashew Clusters. It is such a simple recipe. Takes only three ingredients. There is really no prep time - other than may be gathering these ingredients.

Cashew Clusters came out really good. I made some extra to share with neighbors and they loved it too.



Talking about mother's day, do check out this Mother's Day Gift Box full of amazing vegan beauty product. I also like this sophisticated collection of Chocolate Truffles.

Back to recipe for Chocolate Cashew Clusters:

Prep Time: 5 Minutes
Cook Time: 1.5 Hours on High Setting

Ingredients:

1. 6 Oz. Semi-Sweet Chocolate Chips
2. 1 Cup Broken Cashew Nuts
3. 1/2 Can Condense Milk

Method:

1. Layer cashew at the bottom of slow cooker.
2. Top it with Condense milk and then Semi-Sweet Chocolate Chip.
3. Cover slow cooker with a paper towel and then cover the lead. (Paper towel is used to make sure water does not drip in the cashew cluster)
4. Check every 30 minutes to make sure chocolates are melting fine.
5. After about hour and 30 minutes, chocolates should be well melted.
6. Now scoop one table spoon mixture at a time and place it on wax paper.

7. Let it dry overnight and Cashew Clusters should be ready to eat.
8. They will store well in refrigerator for 2-3 weeks.


Similar Recipes:
1. Slow Cooker/Crockpot Sweet Pongal/Sakkarai Pongal
2. Slow Cooker Cracked Wheat Halwa (Fada Lapsi)
3. Slow Cooker Mango Jam Recipe

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Submitting this entry to mother's Day event and Anniversary Mela.

Friday, April 10, 2015

Potato, Peas, Tomato Curry In Slow Cooker

Last week  I posted about how to make khichdi or khichadi in slow cooker. Today I am posting this simple curry that goes very well with khichadi. In our gujarati household it is called tameta, bataka, vatana nu shak (tomato, potato and peas curry).

All you need is some chopped potatoes, tomatoes and peas. All these are usually found in our refrigerator. Just need little bit of tempering and put it in slow cooker.  This curry or shaak goes well with roti  or paratha as well.

List of spices mentioned below seems little elaborate but they are all easily available in any Indian Grocery store. You can also purchase this Indian Spices Starter Kit which includes all the below listed spices and many more without worrying about significant investment.



Preparation Time: 10 Minutes
Cook Time: 2 hour
Serves: 5 To 6 people

Ingredients for tameta, bataka, vatana nu shaak:

1. 3 cup cube cut potato ( I use Vidalia Chop Wizard  to make cutting/chopping easy.)
2. 1 cup cube cut tomato
3. 3/4 cup frozen green peas
4. 1/2tsp red chili powder
5. 1/4tsp turmeric powder
6. 1/2tsp coriander powder
7. 2/1/2tsp brown sugar ( jeggari )
8. salt to taste
9. 2tbsp nicely chopped coriander leaves
10. 1-1/2 cup hot water

Tempering:
1. 2tbsp oil
2. 1/2tsp mustard seeds
3. 1/2tsp cumin seeds
4. pinch of asafetida

Method To Make Tameta, Bataka, Vatana Nu Shaak: 

1. Combine potato, spices and water in a slow cooker.
2. In a small sauce pan combine oil,  mustard seeds and cumin seeds.
3. Put it on medium heat on stove top.
4. When seeds pop, add asafetida. Turn off stove and combine tempering in a slow cooker.
5. Cover slow cooker and cook for about 2 hours.
6. Once potatos seem cooked, add green peas and tomato and mix it well.
7. Take out about 2tbsp of potato mixture out of slow cooker and mesh very well. Mix this back to the curry in slow cooker. This will help thicken the gravy.
8.  Transfer curry in a serving bowl and sprinkle with coriander leaves.

Curry or Shaak is ready to serve. Enjoy with roti, paratha, rice or khichdi


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Similar Recipes:
1.  Slow-Cooker Vegetable Pulav Recipe
2. Slow-Cooker or Crockpot Sprout Pulav Recipe
3. Mix-Vegetable Curry using Slow Cooker

Wednesday, April 1, 2015

Vegetable Khichdi In Slow cooker

Khichdi or Khichuri is my go-to comfort food. In many region of India it is made with slight variation of spices. However basic concept is same. Rice and Split Lentils (Dal) are cooked together with some kind of tempering.

You can make simple khichdi by just adding tempering of cumin seeds and salt/turmeric to rice/dal mixture.

Today's recipe is an elaborate version sometimes also known as badshahi khichdi (royal khichdi).  You can make khichdi on stove top or in pressure cooker or rice cooker. For this recipe I have used slow cooker.

Some of the spices used in recipe below are traditional Indian spices and are all easily available in any Indian Grocery store. You can also purchase this Indian Spices Starter Kit which includes all the below listed spices and many more without worrying about significant investment.


Preparation time : 10 minute
Cook time:2 to 1/2 hour ( 4 hour to soak dal )
Serves: 6 People

Ingredients to make Khichdi:

1. 1 cup rice
2. 1/2 cup pigeon peas dal
3. 1 cup cube cut eggplant
4. 1/2 cup cube cut potato
5. 1/4 cup fresh green pigeon peas ( optional )
6. 1/3 cube cut onion
7. 2 clove nicely cut garlic
8. 1/2tsp green chili ginger paste
9. 1/2tsp red chili powder
10. 1/4tsp turmeric powder
11. 12 black pepper corn
13. hand full peanuts
14. salt to taste
15. 2-1/2 cup hot water

Tempering:

1. 1tbsp oil
2. 2 tbsp ghee (replace this with oil if you prefer vegan)
3. 1 tsp mustard seeds
4. 1 tsp cumin seeds
5. 5 clove, 5 small cinnamon, 2 whole red chili

Method to make Khichdi in Slow Cooker:

1.Soak dal in a boiling water for 4 hours.
2. Soak rice in water for 2 hours.
3. Once dal and rice are soaked, combined all ingredients in a slow cooker.
4. Now prepare tempering:
   - Combine oil/ghee, mustard seeds. cumin seeds and whole red chili  in a sauce pan.
   - Put it on medium  heat on stove top.
   - After mustard seeds cracks, add clove and cinnamon. Turn off stove top.
5. Add tempering in the slow cooker.
6. Add 2-1/2 cup hot water in slow cooker and mix it well.
7. Cover slow cooker and set on high.
8. After 2-1/2 hour vegetable khichdi will be done.

Enjoy hot khichdi with vegetable curry, kadhi (tempered buttermilk), or yogurt.

If you like what you are reading, follow us on FacebookTwitter Pintrest or Google+.

Similar Recipes:
1.  Slow-Cooker Vegetable Pulav Recipe
2. Slow-Cooker or Crockpot Sprout Pulav Recipe




Submitting this recipe to My Veg Box-Garlic Event and Back To School - LunchBox Event.

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