This classic preparation was shared with us by Ms. Kavitha Ravichandran.

Here’s a dish that’s a staple in every South Indian home and has gained popularity across the country as well. Served hot with steaming rice or relished as a drink on its own, the pepper rasam is great for relieving colds.

Pepper Rasam

Garlic – 10 to 15
Jeera- 2 teaspoons
Pepper – 2 teaspoons
Coriander powder – 2 teaspoons
Red chillies – 2
Coriander leaves – 1 cup
Curry leaves- 1/2 cup
Coconut – 2 teaspoons

Other ingredients:
Tamarind Juice – 1 cup
Salt
Oil
Mustard seeds

METHOD

1. Grind all grinding ingredients in the Ultra Vario+ Mixer Grinder small jar at Speed 2 with required amount of water to make it as a smooth paste.
2. Mix 1 cup of tamarind juice and 2 cups of water in it and add salt to taste.
3. Now, in an Ultra Pressure Pan, heat 1 tablespoon oil and add mustard seeds. Once it is tempered, pour the tamarind juice mixture and boil for 3 minutes.
4. Hot Pepper Rasam is ready to serve with hot rice or wheat upma
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.

Did you know the British adopted the humble rasam into a whole new dish called Mulligatawny Soup (Derived from Tamil miḷagāy or miḷagu, and taṇṇi, a.k.a pepper water). But they added potatoes, carrots, lentils and even meat to it.

This recipe was shared by Ms.Asha Krishnakumar and prepared in her Ultra Vario+ and Ultra Endura+ Pan.

Wholesome and hearty, these kozhukattai’s are health-packed morsels that are loved by kids and adults alike. Usually prepared for breakfast, they make a filling snack too.

Millet Vegetable Kozhukattai

Samai Rice – 1/2 cup
Varagu Rice – 1/2cup
White Rice – 1/4 cup
Chopped Onions, Carrot, & Beans – 1/4 cup

METHOD

1. Soak millets and rice for 15 min and then grind in Ultra Vario+ Mixer Grinder at Speed 3 for 45 seconds to a coarse form.
2. Add 3 tablespoons oil in an Ultra Pressure Pan and temper mustard seeds, urad dal, Bengal gram, broken red chili, and curry leaves.
3. Add onion, carrot, beans and 2 green chilies and fry for 3-4 mins.
4. When the vegetables are fried, add the ground batter and stir continuously till it comes to a semi-solid stage.
5. Turn off the flame, grease your palms with oil and mould the batter into small balls.
6. Steam the balls in an idli pan and kozhukattai will be ready to serve.

These millet vegetable kozhukattai’s go really well with Puli Inji chutney, tomato chutney, coconut chutney and even coconut thogaiyyal. Enjoy!

This recipe comes to us from the kitchen of our customer, Mrs. Kavitha Ravichandran.

We all shy away from the Big Bad Bitter Gourd from time to time but here we give you the most mouth watering preparation with bitter gourd you might have come across, ever. It is very easy to prepare and even great to be stored and had over 3-4 days!

Bitter gourd tamarind kuzhambu

Ingredients for tempering:
Sesame Oil – 3 tablespoons
Mustard Seeds – ½ teaspoon
Fenugreek Seeds – ½ teaspoon
Bitter Gourd – 1 or 2 chopped into circles
Tomato – 1
Tamarind Juice – From a lemon sized Tamarind ball

Ingredients for grinding:
Small Onions – 1 cup
Garlic – 5
Ginger – 1 inch
Curry leaves
Coconut pieces – 1/2 cup
Jeera – 1 tablespoon
Pepper – 1/2 teaspoon
Coriander powder – 2 teaspoons
Chilly powder – 2 to 3 teaspoons
Turmeric powder – Pinch

METHOD

1. Fry all grinding ingredients in your Ultra Pressure Pan.
2. Then dry grind them in an Ultra Vario+ Mixer Grinder at Speed 3.
3. Add a little water and grind again at Speed 2 till it becomes a smooth paste.
4. Add oil to the cooker and temper the mustard seeds and fenugreek seeds.
5. Add the chopped bitter gourd and tomatoes and sauté for a few minutes
6. After a few minutes add the tamarind juice and the paste from the mixer grinder.
7. Add some salt to taste and mix well. Close the lid and let it cook for two whistles.

Delicious, spicy bitter gourd kuzhambu is ready to be served with hot rice.

As prepared in an Ultra Vario+ Mixer Grinder by Ms. Hari Priya.

Peanut or groundnut chutney is an Andhra staple that goes really well with dosas, idlis and uttappams and any Indian snack for that matter. It is rich in protein and has a warm nutty flavour that you can’t get enough of.

Peanut Chutney

100 Grams peanuts
2 Tablespoons oil
10 Red chillis
1 Tablespoon jeera
1 Inch tamarind
Curry leaves
Salt to taste

METHOD

1. Fry the peanuts and load them in the Ultra Vario+ Mixer Grinder.
2. In an pan add oil, jeera, red chilli, tamarind and fry all together.
3. Add the fried items to the peanuts in the Ultra Vario+ Mixer Grinder and grind for 30 seconds in Speed 2.
4. Fry red chilli and curry leaves in a little oil and pour on the chutney.

Since there’s no coconut in this recipe, it won’t go bad quickly. You can make peanut chutney in large quantities, store it in the fridge and enjoy it for 5-6 days easily.

Here’s a Sunday special recipe from the kitchen of Ms. Reena Kothari, proud owner of an Ultra Endura+ Pressure Pan.

Everyone’s favourite street food is quite easy to prepare at home. The same great taste in a healthier and hygienic environment will keep both you and the family happy.

Pav Bhaji

4 Potatoes
2 Carrots
1/4 Beetroot
1/4 Capsicum
2 to 3 French beans
1/4 Spoon sompf
Chopped onion
Ginger garlic paste
Everest pav bhaji masala

METHOD

1. In the Ultra Endura+ Pressure Pan, boil finely chop potatoes, carrot, beetroot, capsicum and beans for 5 whistles.
2. Mash the boiled vegetables and keep aside.
3. Heat some ghee or butter in the Endura+ Pressure Pan and sauté chopped onion and ginger garlic paste.
4. Add 1 tablespoon of Pav Bhaji masala and keep on stirring.
5. Add tomato puree, made from 3 to 4 tomatoes, and then the mashed vegetables when the masala starts to boil.
6. Set the gas to sim and allow the vegetables to marinate, add salt to taste and mix well.

To get the best taste, serve with buttered pav toasted on a tava. The crispy pav and warm bhaji will fill you with a satisfaction unlike any other.

Ms. Kavitha Ravichandran shows us that palak panner isn’t the only way to use fresh and healthy palak.

Palak dal is essentially lentils and spinach tempered with spices. It’s a great source of protein and can be made in a jiffy.

Palak Dal

1 Cup toor dal
1/2 Cup small onions
1 Tomato
5 Green chillis
1 Cup chopped palak
1/2 Teaspoon cumin seeds
1/2 Teaspoon coriander seeds
Salt to taste

METHOD

1. Pressure cook the dal with turmeric powder for 3 whistles
2. Add the rest of the ingredients and again pressure cook it for 1 whistle.
3. Garnish with coriander leaves.

Disguised in dal, this is a great way to get children to eat their greens. As it goes well with rice and rotis. Just remember to wash the palak leaves properly so that no mud gets into your food.

Ms. Asha Krishnakumar shares her recipe for mango pulissery, a sweet and sour mango curry that’s popular in Kerala.

Our love for mango knows no bounds. We eat it straight off the tree, make pickles, jams, juices, curries and so much more. If there’s another way to eat it, we’ll find it. Until then, here’s a lip-smacking recipe for you to try.

Mampazham Pulissery (Mango Pulissery)

2 Fully Ripe Mangoes
1/2 Tablespoon Chilli Powder
Turmeric Powder

For grinding:
3-4 Tablespoons Coconut
1/2 Teaspoon Cumin Seed
1/2 Cup Curd
1 Green Chilli

For tempering:
Mustard Seed
Fenugreek Seeds
Curry Leaves
2 Red Chillies

METHOD

1. Peel and chop the mangoes. Boil chopped mango pieces with turmeric powder, chilli powder and salt with required water to make the mangoes soft.
2. Grind coconut, cumin seeds, green chilli with less water and curd to a fine paste in the Ultra Vario+ Mixer Grinder.
3. Once boiled, add the ground paste in it and let it simmer.
4. Allow it to boil a few minutes (do not allow the curd to curdle) and switch off.
5. Garnish with tempered mustard seeds, fenugreek seeds, red chilli and curry leaves.

To get the authentic Kerala mampazham pulissery taste, use the Pulissery mampazham to make this dish. But any other mango is still as good.

Ms. Kavitha Ravichandran tells us how she makes her favourite mango dry fruit milkshake in her Ultra Vario+ Mixer Grinder

Mango Milkshake with Dry Fruits

1 Mango sliced
Handful of Cashews, Almonds, Pista
1 Cup milk
Sugar to taste

METHOD

1. Powder the dry fruits in the mixer.
2. Add mango, powdered dry fruits, sugar and milk to the juicer jar.
3. Grind at speed 2 in the Ultra Vario+ and serve with a dry fig!

Everything in this recipe can be adjusted to taste. If you like it nuttier, add more almonds and pista. If you prefer the milkshake thin or thick, add milk accordingly. It’s that simple!

One of grandma’s time tested cures for the flu or a cold, the Thuthuvalai rasam must definitely be added to the home chef’s repertoire. This herbal concoction is a South India speciality, made from the Thuthuvalai creeper, or Climbing Brinjal, a medicinal herb commonly used in Ayurvedic remedies. This recipe however packs equal flavour to goodness with every sip.

Thuthuvalai Rasam

Thuthuvalai leaves – A handful
Tamarind – 1/2 Tablespoon
Cumin seeds – 1 Tablespoon
Coriander – 1 Tablespoon
Red chilli – 1
Pepper powder – 1/2 Tablespoon
Garlic – 10 cloves
Small onion – 5-7
Mustard seeds – 1 teaspoon
Curry Leaves – 5-7
Salt – As necessary

METHOD

1. Dissolve the tamarind in 1 cup of water and keep aside.
2. Fry the thuthuvalai leaves, cumin seeds, coriander, red chilli and pepper powder in a little amount of cooking oil.
3. Once cooled, grind them in a Ultra Mixer Grinder along with the garlic cloves.
4. Mix the paste in the tamarind solution.
5. In a little amount of oil, fry the mustard seeds and curry leaves.
6. Add the tamarind + paste solution and bring it almost to boil.
7. Add salt for taste.

As the world advances towards more high tech lives, experts in health and nutrition advise us to go back to our roots when it comes to our food. Eat what your grandmother used to eat as a child they say. This recipe is definitely one to bookmark!

No ice cream maker? No problem. All you need are four ingredients and a little time to make delicious homemade ice cream.

Homemade Vanilla Ice-cream

2 Cups heavy whipping cream
2 Cups half-and-half cream
1 Cup sugar
2 Teaspoons vanilla extract

METHOD

1. Freeze an empty freezer-safe shallow bowl or pan. Pyrex or stainless steel works well.
2. In a Ultra Mixer Grinder, stir all the ingredients until the sugar is dissolved.
3. Transfer your mixture into the cold pan and stick it back in the freezer for about 20-30 minutes.
4. Once the edges start to freeze, take out the mixture and beat it using a hand mixer. By breaking up the ice cream, you’ll help make it smooth and creamy.
5. Return the pan to the freezer. Every 30 minutes or so, take it back out and beat the ice cream again.
6. Repeat until it is firmly frozen, usually around four or five mixing sessions.
7. Once it’s frozen, the mixture should be smooth and creamy. If at any time the ice cream becomes too hard, place it in the refrigerator until it becomes soft enough to beat, and then continue the process.
8. Store the ice cream in a covered freezer container until ready to serve. That’s it!