Instapot Mysore Saagu

 

Mysore sagu

1. Cut 1/2C each chopped (carrot, beans, potato),

2.Blend 1/4C chopped coconut, 1tbsp each (roasted gram, caramelized onion, soaked poppy seeds, cilantro), 1tsp oil, 1/2tsp salt, 2 green chillies, 1/4C water to a paste.

In a 3QT IP, layer as below:

L1: 2 tbsp water

L2: Vegetables, 5 curry leaves

L3: Spice paste

Cook for 1 min on Steam More mode and pressure valve set to Sealing. QR. Mix in 1/2C water/ stock, 1tsp mustard tadka.

Instapot Dal Dhokli (using lasagna noodles)

 https://myheartbeets.com/instant-pot-shortcut-dal-dhokli

Description

While this shortcut dal dhokli calls for lasagna noodles instead of homemade dhokli it definitely has the same essence. It’s flavorful, comforting and very easy to make. 

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Ingredients

• ½ cup toor dal, soaked for 1–2 hours*
• 2 tablespoons ghee/oil
• ½ teaspoon cumin seeds
• ½ teaspoon mustard seeds
• ¼ teaspoon hing (I use this gluten-free brand and it’s potent – use a pinch to start if you want)
• 1 sprig curry leaves (approx. 15-20)
• 1 tablespoon garlic paste/minced garlic
• 1 teaspoon ginger paste/minced ginger

Spices

• 2 teaspoons salt
• ½ teaspoon turmeric
• ¼ teaspoon cayenne or red chili powder, adjust to taste
• ¼ teaspoon ajwain

 

• ¼ cup peanuts or cashews (can omit if nut-free)
• 1–2 roma tomatoes, diced (I like 2)
• 1 tablespoon tamarind paste (this is the brand I love and recommend)
• 4 cups water
• 6–8 sheets oven-ready lasagna noodles (wheat or gluten-free), broken into pieces
• 2 tablespoons jaggery (or coconut sugar/brown sugar)
• Cilantro, garnish

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Instructions

1. Press sauté, add ghee/oil to the pot. Once it’s hot, add cumin seeds, mustard seeds, hing and curry leaves.
2. Once the cumin seeds begin to brown, add the garlic, ginger, spices, peanuts and stir-fry for a minute, then add the tomatoes. Cook for 5 minutes, or until the tomatoes start to break down.
3. Add the toor dal, tamarind paste, water and mix well, then add the lasagna noodles.
4. Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
5. Naturally release pressure for 10 minutes then open the valve to release any remaining pressure.
6. Stir in jaggery, garnish with cilantro and serve.

Notes

• *I suggest first soaking the dal so that it cooks well with the noodles.
• If using leftover dal: make sure you have 4 cups of dal/liquid in the instant pot, add the lasagna noodles and cook for 5 minutes at high pressure. Naturally release pressure for 5 minutes, then open the valve to release any remaining pressure.
• For a variation, try adding a cinnamon stick and whole cloves to the dal. You can also stir in some leafy greens before serving.

Instapot Beans Paruppu usili

 Disclaimer - Jayasri will not approve this recipe since she does not believe in doing anything the easy way :)

OPOS Paruppu usili in 3 qt instantpot. 

 

L1: 1 tablespoon water + 2 tsp oil

L2: 3C chopped beans

L3: salt + turmeric

L4: soak toor dhal and channa dal half cup each and grind with 2 red chillies, salt and hing. Spread the paste above the beans layer. Can also use an idli plate. It fits perfectly in 3qt instantpot

Steam more for 0 min

Quick release pressure

Remove the steamed paruppu and crumble it, mix with beans and add tadka

 

Insta pot Kaju/Almond Katli

 https://myheartbeets.com/instant-pot-kaju-katli-or-badam-katli-cashew-fudge-or-almond-fudge/

Instapot Sabudana Khichdi

Ingredients

• 2 cups sabudana
• 1.25 cups water
• 2 tbsp oil/ghee
• 1 tsp cumin seeds
• 1 medium size potato (Skin Peeled) chopped
• 2 nos Green chilli Slit
• 2 tbsp Peanut Powder Roasted and grind intoa powder
• to taste salt
• 1/4 cup water
• Lemon juice and Coriander  

Instructions

1. Turn on the instant pot saute mode ,once the display turns ‘HOT’ add ghee or oil of your choice,cumin seeds,green chilli and potato and fry for 2 – 3 minutes.

2. Put cumin seeds, 1 chopped potato, 2 green chillies

3. In the meantime,in a bowl add soaked sabudana,roasted peanut powder,salt .Mix it gently with a fork.Once the potato is half cooked,add 1/4 cup of water, add the sabudana mix ,again mix it gently with the fork and close the lid.

4. Choose manual 2 minutes.QR and see if it is cooked perfect .If not,turn off the instant pot and close the lid and leave it aside for 5 -7 minutes .

   Add lemon juice and Coriander  to Garnish
   

5. Your Instant pot sabudana Khichdi|Javvarisi upma is ready to serve.

Instapot Bagara Baingan

 https://www.facebook.com/100000591192371/videos/pcb.662448657744379/3856734581022877/

 

 

Instapot Egg Biriyani

https://myheartbeets.com/instant-pot-egg-biryani/

Instapot Pizza/Breadsticks dough proofing

Yogurt mode is very important. Do not try this in an Instant pot without yogurt mode

 

Ingredients - makes 2 Medium pizza

3 cups Bread flour/ All Purpose flour

1 cup lukewarm water

1 tsp honey or sugar

1 1/4 tsp instant yeast

1 tsp salt

2 tablespoons extra virgin olive oil

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Ingredients (from Breadmaker recipe booklet) - makes 3 Medium pizzas

1 cup room temp water

1 tsp honey or sugar

1 3/4 tsp instant yeast

1.5 tsp salt

2 tablespoons extra virgin olive oil

 2 2/3 cups Bread flour/ All Purpose flour 

1/2 cup + 1 tablespoon whole wheat flour

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3 tbsp Pizza sauce

1/2 cup shredded Mozzarella cheese

Toppings (optional)- any of your choice-jalapeño peppers, banana peppers, pineapple, basil, pepperoni, mushrooms, onions, cooked meats, olives.

Italian herb seasoning (optional)

Extra olive oil for brushing

 

Instructions:

1. Mix warm water, honey/sugar, olive oil, salt & yeast until well dispersed/dissolved.

2. Wait 1 min for yeast to activate

3. Slowly mix in flour to form a rough/ shaggy dough.

4. Option 8 (Dough) setting in Breadmaker (Will take 1 1/2 hr start to finish)

5. Add 1-2 spoonful of water, if dry or 1-2 spoonful of flour, if wet. The dough will be a bit sticky/tacky.

6. Place dough in a greased bowl in Instant pot for 45mins- “yogurt mode+less pressure”. Dough will rise almost twice the initial size - cover with glass lid or IP lid with venting. After 45 mins, switch IP

 off and let it sit for longer (if there is more time)

7. Gently flatten the dough with hand/fork

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6. Brush pizza pan with olive oil and roll/stretch dough with a rolling pin7. Allow the dough to rest while you preheat your oven to 450 degrees F. If you have a pizza stone (or want to use a baking tray) place it in the oven while it preheats. 8. Brush rolled pizza dough lightly with olive oil and prick it all over with a fork. Pre-bake the dough on a 450F hot pizza stone or in pizza pan for 6 minutes. 9. Roll/Squeeze the Mozzarella cheese with rolling pin to squeeze the water out (while pizza dough is pre-baking)
10. Remove from oven and add pizza sauce and toppings. Return to oven and bake for 8-15 more minutes or until the crust is golden and the cheese is bubbly

11. Remove from oven, let it rest for 1-2 mins before cutting slices.

 

**TIP: Use the same dough for making Breadsticks. Bake these at 375F for 12 mins. May require broil function for 1 1/2 mins to brown the top of the breadsticks.

Instapot Egg Frittata

 

OPOS Frittata:

Whisk 6 eggs, a couple of pinches of ground black pepper, 1/4 tsp salt and add 1.5 cups chopped veggies and 1/2 cup shredded cheese.

 

I used assorted sweet peppers and mustard greens.

 

In a PIP container which will fit the IP you are using, grease with butter and pour in the egg mixture. Add 1 cup water in a 3qt/2 cups in a 6qt and cook for 10 mins on Steam More mode and pressure valve set to 

 

Sealing. QR.

 

Note: If you notice water on top of the frittata, let rest for a few mins and it will get absorbed.

 

Test for doneness using a toothpick or knife.

 

My timings: I used a 6qt. Countdown started at 8 mins and done by 18 mins.

Instapot Lauki Kofta

 

Paneer kofta

Grate 100g paneer. Mix in 1/4tsp each (salt, garam masala). Shape into loose balls.

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Vegetable kofta

Take 1/4C each finely grated (carrot, potato, cauliflower, capsicum,...). Mix in 1/4C grated (paneer/ cheese), 2tbsp roasted gram flour, 1/4 tsp each (Salt, Coriander powder, garam masala, chilli powder) 1/8 tsp turmeric powder. Shape into small marble sized balls.

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Nawabi Kofta

Blend 1/4C each (paneer, cashew nuts, raisins),1 green chilli, 1/4tsp each (salt, cumin powder, garam masala). Shape into small, loose balls. Place on sliced bread. Bring together edges to seal.

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Cooking Koftas:

In a 3qt IP, layer as below

Layer 1: 2tbsp butter

Layer 2: 1/2C each chopped (onion, deseeded tomato), 2 chopped chillies

Layer 3: 1tsp each GG paste, 1/4tsp each (salt, sugar), 1/2tsp each (cumin powder, garam masala), 1tbsp nut paste.

Layer 4: Koftas (Use pip for paneer, veg koftas)

 

For Soya, Dal, Nawab koftas cook for 1 min on Steam More mode and pressure valve set to Sealing. QR.

For paneer, vegetable koftas, cook for 2 mins on Steam More Mode and pressure valve set to Sealing. QR.

 

NPR.

Remove balls. Blend the rest. Mix all.

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Tadka: Bay leaves, cardamom, clove, cinnamon in ghee

Tips:

1. Can mix in cream for malai kofta

2. Skip tomato for a white gravy

3. Can

use corn flour as a binder

puli milagai

www.padhuskitchen.com/2013/06/puli-milagai-recipe-green-chilli-pickle.html/