A Chef's Melody

  What do you need 1.5 cups quinoa,washed well 1 spring curry leaves 3 green chilies,slit 3 tbsp peanuts 1 tsp mustard seeds 2 tbsp urad dal 1 tsp chana dal 4-6 tbsp lemon juice 3/4 tsp turmeric powder 1/2 tsp hing salt oil 3 3/4 cups water What to do Press saute mode on instant pot and wait for a min. Add 1 tsp oil, when hot add mustard seeds when the seeds pop add urad dal,chana dal,hing,green chilies and curry leaves and saute for 30 secs. Add the peanuts and saute until they turn light brown. Add the quinoa,salt,turmeric and saute for a min. Now add the water and lemon juice.Check for salt. Turn off saute mode. With venting knob in Venting Position, close the lid, then turn venting knob to Sealing Position. Pressure cook for 4 mins then Natural Release for 20 minutes  . After natural releasing, turn the Venting Knob to the Venting position to release the remaining pressure. Open the lid carefully. Serve warm.

What do you need: 1 cup jowar flour 1/2 cup fine sooji/rava 1/2 cup curd/plain yogurt 1 tsp sugar (optional) 1/2 baking soda salt oil/ghee What to do: In a blender, take jowar flour, sooji, curd, salt, sugar and use enough water to attain dosa batter consistency. Let the batter rest for an hour. When you are ready to make dosas, heat the dosa pan on medium heat. When hot sprinkle water to cool the pan. Wipe off with a towel. Add baking soda to the batter and mix well. Spread 2 ladleful of batter on the pan and spread evenly. Drizzle the oil/ghee on the edges and increase the heat to medium high. When you see the edges turning brown, gently release the edges from the pan with a spatula and place the dosa on a plate. Serve with chutney and sambar.