Slurps'N Smacks: September 2020

Tuesday, September 15, 2020

Instapot cheesecake

For crust - https://www.allrecipes.com/recipe/12254/graham-cracker-crust-i/

Then mix the ingredients below and pour it in:

2 ingredient - https://myheartbeets.com/2-ingredient-cheesecake-instant-pot-indian-cheesecake/

3 ingredient - https://myheartbeets.com/3-ingredient-mango-cheesecake-instant-pot/

Cover the bottom (outside) of the pan with paper napkins & a layer of aluminium foil as a second layer (to prevent humidity from soaking into the crust)

Keep the pan inside the instapot and cover the top with aluminium foil as well

Enjoy !!!

2-ingredient Cheesecake:

▢ 1 14 ounce can condensed milk (sweetened)
▢ 1 cup whole milk yogurt full-fat yogurt or full-fat greek yogurt
▢ Oil or butter for greasing ramekins or cheesecake pan

To make the cheesecake:

Add the condensed milk and yogurt to a bowl and mix well. Pour this mixture into 4 (6 ounce) greased ramekins or into a cheesecake pan and cover the pan(s) with foil.
Add 2 cups water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot. Place the ramekins or the cheesecake pan on top of the rack (you may need to place one ramekin on top of another in order to make them all fit. see the photo in the blog post).
Secure the lid, close the pressure valve and cook for 25 minutes at high pressure if using ramekins or 30 minutes at high pressure if using a cheesecake pan.
Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot).
Allow the cheesecakes to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm. (To unmold the cheesecake from ramekins, use a paring knife to loosen the sides of the cake from the ramekin if needed and then flip it out onto a plate. To unmold the cheesecake from a cheesecake pan, use a paring knife to loosen the sides of the cake from the pan – then I suggest watching this video to get a better idea of how I remove the cake).
Put the cheesecake in the fridge to chill for 4-6 hours.

Instapot Garlic Lime Pepper Paneer Masala

Prep: Marinate 200g Paneer Cubes in 1Tbsp each (Lemon Juice, Minced Garlic, Pepper Powder, Curd), 1/2tsp Salt, 1tsp Coriander Powder, 2tsp Kasuri Methi, 1/4tsp each(Turmeric Powder, Cumin Powder, Fennel Powder)

L1: 4Tbsp Oil

L2: 1C finely chopped onion and de-seeded tomato in Bulls Eye Method

L3: PIP Marinated Paneer Cubes

CLICK>MENU>>CARA- - Instapot option ????

Release Pressure. Remove the PIP. Blend/Mash the mixture. Mix well with the PIP content and garnish with 1Tbsp chopped coriander leaves.

Replacements:

1. Oil with Butter/Ghee

2. Paneer with Tofu/Soya/Mushroom

3. Pepper with Red Chilli Powder

4. Garlic with Ginger

Tips:

1. Can blend the mixture along with 1Tbsp butter and cream

2. Can keep 1/4 cup Capsicum along with Paneer

3. Can reduce oil to 3tbsp

Saturday, September 12, 2020

Instapot Mirchi ka Saalan

In a 3qt IP layer as follows:

L1: Enough oil to cover the base. About 1.5 tbsps

L2: 10 jalapeños, split, deseeded and chopped in half

L3: Grind together/powder of the following

1 Onion(Saute Separately before grinding ??)

1 large tomato

1/4 cup roasted peanuts,

1/8 cup roasted sesame seeds,

1 tablespoon roasted coriander seeds,

1/2 teaspoon roasted cumin,

4 cloves,

1 thumb length piece of cinnamon

1 tbsp Coconut flakes (optional)

1 tsps chilli powder,

1 tsp OPOS ginger garlic paste,

1 tsp salt,

1 tsp tamarind Paste,

1 tsp jaggery.

If you have powdered spices on hand, substitute that as is.

Set IP to 1 min on Steam More mode and pressure valve set to Sealing. QR. Add about .5 to 1 cup water according to how thick you want the gravy to be.