Karnataka Saagu or kurma recipe or Mixed Vegetable South Indian Stew

Your choice of mixed vegetables in season cut into bite sized chunks.
Choice of Veggies:
1 Chayote squash
1 handful of fresh Green beans cut into bite sized pieces
2 Carrots cut into bite sized pieces
1C Peas
2-3 Tomatoes chopped
1/4 head of Cabbage red or green
1 Bell pepper
1 C Edamame or black eyed peas cooked
1 Potato, cubed
1 Sweet Potato, cubed

Optional: 1 Beetroot, 1 Onion, 4-6 cloves of garlic etc.

Add 1 C water and Set IP to Saute, as you prepare masala paste.

Masala paste:
1/3 – 1/2 C Roasted gram or dalia or roasted peanuts or any nuts or seeds of your choice like sun flower seeds, pumpkin seeds etc.
Dry Grind to a powder.
Then add
6-10 Green chilies
1 in. Organic Ginger
4-6 black pepper corns
1 clove
1 TBS Poppy seeds
Stems of 1 Bunch organic Coriander leaves
Grind to a fine paste.
Then add
1/4 – 1/3 C coconut grated or pieces or dessicated coconut
1 full bunch coriander leaves
Pulse to Grind to a coarse paste.

In Instant Pot:
Add all veggies in layers with veggies with longest cooking time first.

Add masala paste.
Set IP to Manual High Pr. For 2 mins.
Quick Pressure Release (QPR)
If all the veggies are not cooked, mix well and close lid and set it aside for 10 mins in retained heat.

Adjust salt and spices as desired. Play around with the ingredients for the masala paste, omit what you dont have and add any flavoring agents you like.

Serve with rotis, chapatis, pita, tortilla or with brown rice.

Enjoy. This dish is our family favorite and we make it every week.

Grits Handvo – an Indian savory cake

• 2 C Yellow Corn Grits/Polenta (Bobs Red Mill brand) or Millet Rawa or Raagi Rawa
• 1-2 TBS Cream of Wheat (Sooji Optional)
• 1 TBS Chick pea flour or besan as thickening agent (optional)
Or Handva Flour in place of Sooji + Besan
• 2 TBS Flax Meal
• 5 small or 2 large Grated Zucchini
• 1 small Grated Bottle Gourd (Doodhi)
• 1-2 Finely Chopped Onions (Optional)

Masala or Spice Mix:
• 1-2 tsp Dry Achar masala (Optional) or a Spicy blend of Cayenne Pepper, Crushed Red Pepper, Red Chili Powder
• 4-5 TBS Dry Methi Kasoori (optional) or 1 C fresh methi leaves
• 2 TBS Toasted Sesame Seeds
• 1/8 Tsp Turmeric
• 1 bunch finely chopped Fresh Coriander
• 1 TBS Grated Ginger
• 6-8 Finely Chopped Green chilies to taste
• Fresh Green Garlic shoots (optional)
• ~2 TBS Lemon juice to taste
• 1 Cup Plant based Yogurt (optional, use water instead)
• ~1/2 – 1C Water
• Salt to taste
• 2 ½ tsp Eno Fruit Salt


  1. Preheat oven to 350F
  2. Mix all above ingredients well except Eno Fruit Salt. Consistency should be similar to Adai batter (cake batter). Set aside for 2 hrs.
  3. Add Eno Fruit Salt just before placing in the oven. Pour about 1 in. deep in a glass or ceramic pan.
  4. Sprinkle Seasoning on top of batter: Dry Roast Curry leaves, sesame seeds, mustard seeds, and hing (asafoetida)
  5. Bake for 50-60 mins or toothpick comes out clean
  6. Broil on High for 1 min. to brown the top or 400F for 1-4 mins.
  7. Should turn out Crispy at the bottom and crispy on top

Recipe courtsey Anjana!
ENJOY with or without Coriander Chutney! Makes a great Snack! Great for school lunch box!

Karnataka Gojju or Gotsu or Sweet & Sour Chutney or Relish Recipe

Option of vegetables: Bittergourd, Okra, Eggplant, Pineapple, Organic Clementine Peel, Butternut squash, Pumpkin, Raisins etc.

In an Instant Pot or pressure cooker layer:
1. 1/4 C tamarind deseeded and strings removed
2. 4 chopped dates seeds removed
3. 3/4 C water

In an inner stainless steel dish or a steamer basket keep the veggies with no water. Your choice of veggies – 1 1/2 to 2 Cups

In the plate with an edge that covers the inner vessel or a steel bowl make a paste of:
2 TBS Rasam Powder
1 tsp red chili powder (adjust to taste)
1/8 tsp turmeric
1/8 tsp aesofotida (hing)
2 tsp salt
3/4 C water

IP Setting:
High Pressure
Steam & More in IP 3 mins.
Or 5 mins in a small stove top pr. Cooker.

Combine Tamarind, dates and masala paste and grind to a paste using a stick blender or a regular blender

Optional step:
2 TBS dry roasted sesame seeds + 1 TBS dry roasted methi seeds + 1 TBS dry roasted mustard seeds + 1-2 TBS lightly roasted grated coconut or copra or any combo of the above of your preference.
Powder and add to gojju.

Add Vegetable + Tamarind-date-masala paste + optional powder

Add dry roasted mustard seeds 1 tsp. Add dry roasted curry leaves.

Adjust all spices to taste!

Serve with Pongal, Khichadi, on bread toast, on bagel toast, with dosa, with Adai, with pesarattu.


Annapoorna Holistic Nutrition

Healthy Banana Nut Bread Recipe

3/4 C Whole Wheat Flour
3/4 C Unbleached All purpose flour
or any combo or GF flour
3/4 C sugar or dates or sweetener of your choice
3/4 tsp Baking Soda
3/4 tsp Baking Powder
2 TBS flax meal (optional)
1/2 – 3/4 C chopped walnuts
4 mashed very ripe bananas
1 raw apple sauce of 1 apple
1 tsp vanilla orpowdered cardamom or spices of your choice (optional)

Mix all dry ingredients and combine well. Make a well in the center and add mashed bananas and apple mixture little at a time until all dry flour is incorporated. You may have a little bit of the apple-banana mixture left over. Enjoy left over banana-apple sauce.

Fold to combine. Do not overmix. Mixture should be more like a stiff dough. (Fold and cut, fold and cut…)

Bake at 350F for 45-60 mins or until toothpick comes out clean.

We need flour to stick to the surface of the pan. Water works well in place of oil. Just need a spritz or spray or apply water with a silicone brush. Then sprinkle flour on the water surface.

Replace bananas with cranberry-orange zest, zucchini-choc chip or other fruity combos.

This cake can be baked in a stove top Stainless Steel Pressure Cooker. Line the pressure cooker with 1 inch table salt. Let it warm up on medium heat until batter is prepared. Put a ring in the center, arrange cake in another vessel to sit on the ring. Bake for 45 mins to 1 hr. Check to see if knife inserted comes out clean.

Annapoorna Holistic Nutrition

Spicy Eggplant & Potatoes

No oil, One Pot Method of making a side of veggies in the Instant Pot.

Layer in an Instant Pot in the order mentioned below:

1/4 C water,
1/2 a large Red onion cut into thin long strips,
2 Potatoes Cubed,
1 Big Italian Eggplant cubed

IP Setting: High Pr., STEAM & More for 0 min. QPR (Quick Pr Release).

Sprinkle masala – 2tsp Coriander Powder, 2tsp Cumin powder, 1 tsp Red chili powder or red pepper flakes, 1 tsp Amchur optional (powdered raw mango) available at the Indian Grocery Store), 1 tsp salt
Stir gently to coat spices evenly. Transfer to a serving dish immediately to halt further cooking. Eggplant pieces should retain their shape but ensure that they are cooked.
Enjoy with rotis, with rice and dal or by itself!

This flavorful Eggplant recipe makes a complete meal by iself or can be eaten with Indian Rotis or any other bread like whole grain pita, or whole grain tortillas or can be paired with any grains. The onions are caramalized beautifully and the potatoes and eggplant cooked to perfection! This method of Steam and More uses a quick pressure cooking technique introduced by Sri. Ramki of OPOS Cooking Method.