This Karaikudi Prawn Masala was prepared in an Ultra Endura+ Pressure Pan by our customer Ms.Hari Priya

Calling all seafood lovers! If the aroma of curry leaves frying in oil sounds heavenly to you, here’s a recipe you must try. There is no combination quite as satisfying as fresh prawns and aromatic Chettinad masala. Prawns cook very fast, so all you need is 20 minutes of your time and you’ll be richly rewarded.

Karaikudi Prawn Masala

250 gms prawns
1 Tablespoon mustard seeds
2 Cloves
1 Tablespoon methi seeds
2 Cardamoms
1/2 Inch cinnamon
1 Tablespoon ginger garlic paste
1 Tablespoon red chilli powder
1 Tablespoon pepper
1 Red chili
2 Green chillies
2 Tomatoes
2 Onions
Curry leaf and salt to taste

METHOD

1. Heat oil in the Ultra Endura+ Pressure Pan. Gently fry mustard, cinnamon, methi, cardamom, cloves
2. Add chopped onion, green chillies, red chilli, curry leaves and fry for 5 minutes
3. Add ginger garlic paste and fry and add chopped tomatoes and fry for 5 minutes
4. Add chilli powder, pepper powder, salt and fry
5. And finally add the prawns and mix them well…add little water and close the lid
6. When it starts steaming place the whistle and simmer for 5 minutes
7. Garnish with coriander leaves
8. Serve with rice or chapattis

To get the most from this recipe, try to use the freshest ingredients. Freshly ground spices will elevate the experience, you’ll feel like you’re in the heart of the Chettinad region.

This recipe comes to us from the kitchen of our customer, Ms. Asha Krishnakumar

While the staples like sambar and rasam are irreplaceable, sometimes the palate craves a little variety. This tangy twist to dal might be just what you need. There are two parts to this recipe. First is the preparation of the dal balls. Followed by the gravy.

Paruppu Urundai Kuzhambu

Kadalai paruppu (split bengal gram) – 3/4 small cup
Thuvaram parappu (Toor Dal) – 1/2 small cup
Red chillies – 2 nos
Onions chopped
Green chilli – 1
Grated coconut – 1 tablespoon
Sombu (aniseed/fennel) – ½ teaspoon

Preparation of the Paruppu Urundais:
Soak the above for 1 hour.
Grind the soaked mix in the Ultra Vario+ mixer with at speed 3 for 2-3 min coarsely with less water.
To the ground mix, add salt, chopped onions, green chilli, sombu and grated coconut.
Mix them all and make small urundais (balls).
Steam the urundais in an idly steamer.

Ingredients for the Kuzhumbu:
Oil – 2 tablespoons
Mustard seeds
Curry leaves
Garlic – 2-3 nos
Small Onions – 12-15 nos chopped
Tomatoes -2
Tamarind thick extract – 2 tablespoons
Chili powder -1 teaspoon
Coriander – 2 teaspoons
Sambar powder -1/2 spoon

METHOD

1. Heat oil in the Ultra Endura+ Pressure Pan’s or kadai, add mustard seeds, curry leaves, garlic and chopped small onions and sauté well.
2. Add green chilies and chopped tomatoes.
3. Add the coriander, chili powder, and sambar powder and sauté till the raw smell goes and add tamarind juice and allow it to boil fully.
4. Finally add the Urundais one by one (don’t mix for too long or they will break).
5. You can also add 2 mashed urundais if you want the gravy to be thick.

Serve with steamed rice and ghee. Or pair with with a kootu or spicy curry. Either way, you’ll end up with satisfied and smiling faces. And worth all the effort!

Ms.Hari Priya prepared this delicious dish in her Ultra Pressure Cooker and generously shared the recipe with us.

This versatile dish is a winner in all seasons. All you needs are a few simple ingredients and you can make this super easy dish any time of the day. It’s a lifesaver in a crunch and should be on everyone’s go-to list.

Pepper Chicken

Chicken – 1/2 Kg
Oil – 2 teaspoons
2 Cloves
Mustard seeds – Little
Big Onion – 1
Ginger Garlic paste – 1 teaspoon
Pepper – 2 tablespoons
Red chili powder – 2 teaspoons
Tomatoes – 2
Turmeric powder – 1/2 teaspoon
Curry leaves – Little
Salt – As required

METHOD

1. Heat oil in the Ultra Pressure Cooker and add mustard seeds
2. Add onion and fry till golden brown, add ginger garlic paste and fry for a few minutes and then add curry leaves and chopped tomatoes until softened.
3. Add chilli powder, pepper, salt and turmeric powder and fry well.
4. Last, add chicken to the mixture and fry.
5. Add water and close the cooker and leave it till 1 whistle.
6. Wait till the steam goes off and then fry the chicken for a few minutes and garnish with coriander leaves.

The best part about this dish is you can enjoy it as a gravy with rice, parotta and idly or cook it to a semi gravy to enjoy as a side dish, along with pulao or as a starter. There choices are many!

This decadent dessert is deceptively simple to make. Consisting of only two ingredients, the Palkova is a labour of love and it shows! Most often prepared during festivals and celebrations, especially during Gokulashtami. All it needs is milk, sugar and a little patience.

Palkova

Milk – 1 litre (4 cups)
Sugar – 1/3 cup

METHOD

1. Boil milk in your Ultra Endura+ Pressure Pan. Let it boil till it reduces to half. Stir every now and then to avoid burning at the bottom.
2. Once it boils, keep the flame on low or low medium for 20 minutes, but take care to stir often.
3. As it starts to thicken, scrape the sides and keep stirring.
4. As the milk thickens to a semi-solid consistency, reduce the flame to the lowest and keep stirring so it doesn’t stick to the bottom and burn.
5. When it appears to have very little moisture, add sugar. The sugar will melt and make it goey as you stir.
6. It will take almost an hour to form a thick mass with no liquid content.
7. Once it cools, refrigerate it.
8. A day later, you’ll notice the Palkova becomes thick and creamy.

Depending on your taste, you can also add ghee and powdered cardamom to the palkova just before it thickens completely. These ingredients lend a richer, more celebratory flavour to the dish.