Curd- 1 cup
Gram Flour- 3 tsp
Water- 2 cups
Green Chilli Paste- ½ tsp
Ginger Paste- ½ tsp
Salt- to taste
Coriander Leaves- for garnishing
Cinnamon Stick- ½ inch
Curry Leaves- 1 spring
Asafoetida- ½ tsp
Cumin- ½ tsp
Fenugreek Seeds- ½ tsp
Oil- 1 tsp
- Take a bowl and mix gram flour, curd with water without lumps. Further add salt, ginger paste and green chilli paste. Mix well.
- Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
- Add oil to the inner cooking pot and let it heat a bit. Add cinnamon stick, cloves, curry leaves, asafoetida, red chilli, cumin, one by one and saute for few seconds.
- Next add mustard, fenugreek and let it splutter well. Add the gram flour and curd mixture. Stir for few seconds. Press cancel to stop saute.
- Place the closing lid over the top, Turn and place the Pointer in ‘Close’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
- Press the ‘Sambhar’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
- After Pre-Cooking is done the cooking countdown will appear and starts down from 8 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
- Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods
- Now TWIST and Open the cooker. Give a quick stir and garnish with coriander leaves Switch to Keep warm or Off mode.
- Serve the Gujarathi Kadhi hot.