Kalakand/Milk Cake – Instant Pot Method

Kalakand is a traditional Indian dessert made with whole milk. I prepared this dessert for Navratri. I prepared a very small quantity for naivedyam.

Naivedyam is the food offered to a Hindu deity as part of a worship ritual. The food is placed before a deity and prayers are offered. Then the food is consumed as a holy offering also known as ‘Prasadam’.

I prepared a different variety of Indian dessert on each day of Navratri. I enjoyed offering the desserts as naivedyam and tasting them as prasadam.

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Eggless Pumpkin Semolina Mini Bundt Cakes

Fall is the perfect time to cook with pumpkin. Today I am sharing with you an easy and tasty pumpkin cake recipe. If you are looking for a delicious way to enjoy your pumpkin, or an easy eggless dessert recipe to make for thanksgiving potlucks, then this Eggless Pumpkin Semolina Cake recipe might interest you. This cake is inspired by Eggless Mango Semolina Cake shared by my dear friend ‘Soniya Saluja’ in her blog ‘The Belly Rules The Mind’. I  adapted the same recipe to make these mini bundt cakes. You can find her recipe here.  I made mango semolina cake a couple of times for the potlucks and it’s always a crowd favorite. I replaced the mango pulp in her cake recipe with fresh homemade pumpkin puree.  I made this cake in a mini bundt pan. This cake is so easy to make and tastes delicious.

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Cranberry Pickle/Cranberry Ooragaya

Cranberry Pickle is spicy, tangy and a delicious pickle to make in this fall season when you find fresh cranberries in the grocery stores. I had tasted cranberry pickle first time at my niece’s place. I just loved it. Last year,  I prepared cranberry pickle for a Diwali potluck and everybody loved it. I had made it using a store bought pickle masala powder which has North Indian spices in it. This year I wanted to make cranberry pickle using South Indian spices. I got inspired by Green Apple Pickle recipe posted  by  Shalini Ramachandran.  I have adapted the same recipe to prepare cranberry pickle/Uragai and it tasted awesome. I am going to try this recipe with tart Granny Smith green apples some time soon.

Cranberry pickle is very simple and quick to make and so very delicious. This pickle doesn’t need much oil  and is perfect for those who avoid eating pickles because there is too much oil in them. The shelf life of  this pickle is not too long. It can be stored up to 7-10 days in the refrigerator.

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Kara Boondi Mixture

Kara Boondi is a traditional savory snack. It is a deep fried snack made with besan(chick pea flour). It is a tasty, crunchy and addictive snack. My kids love to munch on this snack. ‘Kara’ means spicy. Tiny balls made of fried chick pea flour is known as ‘Boondi’. Kara Boondi can be enjoyed as such or can be used to prepare Kara Boondi Mixture(Kara Boondi mixed with fried cashews, peanuts, roasted chana dal, curry leaves, salt  and red chilli powder). The items added in the mixture can include  some or all of the above mentioned ingredients. It can be customized as per the individual choice. This recipe is adapted  from here. After going through different recipes, I decided to try this recipe. I liked the addition of hot oil in the prepared batter. The blogger had mentioned that the addition of hot oil will provide crispiness to boondi also it helps the batter to have a smooth texture.  I loved that tip. I was happy with the result and decided to post the recipe in my blog. Kara Boondi can also be used to prepare Boondi Raitha and Boondi Chaat.

It can be packed and gifted to friends and family during festivals.

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Kaddu Ka Halwa/Pumpkin Halwa/Gummadikaya Halwa/Pethe Ka Halwa – Instant Pot Method

Kaddu Ka Halwa is a traditional Indian dessert made with pumpkin. Just few days back, after making a delicious pumpkin stew  a big piece of pumkin was lying in my refrigerator and I didn’t want it to go to waste. I  wanted to try making a traditional dessert with this piece of pumpkin and started searching for the recipes. I found a nice recipe here.  The blogger had mentioned that it was her grand mother’s recipe. She shared the stove top pressure cooker version of the recipe in her blog. After reading about that recipe I decided to give it a try and it turned out delicious. I learnt that this dessert is also known as Pethe Ka Halwa and is usually made during Navratri fasting period.

Thanks to all the bloggers who share their treasured grandma’s recipes. I love to try such recipes and share them in my blog.

I prepared it using Instant Pot pressure cooker. I reduced the amount of sugar as per my taste.  I am sharing the instant pot version of the recipe here.

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Gummadikaya Pulusu/Pumkin Stew Instant Pot Method

Gummadikaya Pulusu is a sweet and sour gravy made with pumpkin. It is a comforting dish to make in this fall season. It is perfect for chilly  fall days. On our recent visit to a farm, we got fresh fall harvest pumpkins. I couldn’t resist making this spicy, tangy, sweet and finger licking Pumpkin Pulusu/Stew.

I learnt this recipe from my  friend’s mom who makes delicious Andhra style food and this dish was one of my favorite dishes at their place. I always make this in large quantity. It can be served with (steaming hot)cooked rice or it can be enjoyed as a soup.

I prepared the stew in Instant Pot pressure cooker.

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