Pumpkin Puree

 https://www.foodnetwork.com/recipes/alton-brown/pumpkin-puree-recipe-1922629

Bake slices with fibers removed at 400 deg.

Japanese Curry Vegetables

 Oriental Curry Powder - Turmeric, Coriander, Fenugreek, Cumin, Red Pepper, Black Pepper, Cinnamon, Ginger, Star Anise, Cloves, Cardamon, Fennel, Nutmeg, Laurel Leaves, Allspice and Garlic.

https://www.justonecookbook.com/vegetarian-japanese-curry/

I made my own curry powder with ingredients at home.

• Vegetables: cauliflower, corn, green beans, okra, zucchini, and etc.
• Mushrooms: Crimini mushroom, portobello mushroom, shiitake mushroom, and etc.

Curry Ingredients

• 1 onion (280 g, 10 oz)
• 1 carrot (85 g, 3 oz)
• 2 yukon gold potatoes (260 g, 9 oz)
• ⅛ kabocha (without seeds; 140 g, 5 oz)
• 1 knob ginger (Only need 1 tsp)
• 1 bell pepper (half yellow and half red; 220 g, 8 oz)
• 8 asparagus (140 g, 5 oz)
• 1 Japanese eggplant (115 g, 4 oz)
• 4 king oyster mushrooms (140 g, 5 oz)
• ½ shimeji mushrooms (100 g, 3.5 oz)
• 4 button mushrooms (60 g, 2 oz)
• 1 tomato (150 g, 5 oz)

Condiments and Seasonings

• 3 Tbsp extra-virgin olive oil (divided)
• 3 cups vegetable broth (or water; 720 ml)
• kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• freshly ground black pepper
• 1 bay leaf
• 1 Tbsp unsalted butter (13 g; For Vegan, use vegan butter or other types of oil)
• Homemade curry roux (recipe below)
• 1 apple (220 g, 8 oz)

Homemade curry Roux

• 3 Tbsp unsalted butter (42 g; For Vegan, use vegan butter or other types of oil)
• 4 Tbsp all-purpose flour (plain flour) (30 g; You can use GF flour as well)
• 1 Tbsp curry powder (6 g)
• 1 Tbsp garam masala (6 g)
• ¼ tsp cayenne pepper (1-2 g; omit for mild spicy level)

https://www.justonecookbook.com/ingredient-substitution-for-japanese-cooking/

Instapot Carrot halwa

 From FB OPOS group..

Gajar Halwa using sweetned condensed milk

L1: 4tbsp ghee

L2: 1kg carrot (grated)

L3: Elachi

L4: 1 can sweetned condensed milk

L5: 1/2cup whole milk

10min steam more mode with vent open. Open and mix in Dry fruits roasted in ghee.

Note: This halwa recipe is not too sweet. If you like halwa on the sweeter side, add sugar in L3.

There was some charring on the bottom of the pot, but not too much.

 

=======================

From myheartbeets.com -->

Wait to add the ghee until after you pressure cook the carrots as that helps give the halwa that desired dark orange/red color. 2. You don’t need to use a lot of milk to make this dessert but don’t cut back on the ghee.

---

Ingredients

• 1 pound carrots, grated/shredded (approx. 4 cups)*
• ½ cup whole milk (or full-fat canned coconut milk if dairy-free/vegan)
• ¼ cup water
• ½ cup sugar
• 4 tablespoons ghee (or coconut oil if dairy-free/vegan)
• ⅛ teaspoon ground cardamom
• Chopped pistachios or other nut, garnish

---

Instructions

1. Add the carrots, milk and water to the pot. Secure the lid, close the pressure valve and cook for 1 minute at high pressure.
2. Open the valve to quick release any remaining pressure.
3. Press sauté and add the sugar. Stir for 6-7 minutes, or until most of the liquid has reduced. Then, add the ghee and stir-fry the carrots for another 6-7 minutes, or until the carrots become dry and the ghee separates from the mixture. The carrots should look dark orange/reddish in color.
4. Add the cardamom, mix well, then garnish with chopped nuts.

Instapot Coconut milk based Veggie Pulao

 

Coconut milk based veggie pulao

Recipe:

-Soak basmati rice for 30 minutes. I used 2 cups of rice for this recipe. 

 

-Turn the IP saute mode on. Once its hot, add 2 tablespoons of oil, cinnamon stick, star anise, bay leaf, cardomom pods, cloves, crushed garlic and grated ginger. Mix well 

 

- Saute chopped onions (1 medium) for 3 mins

 

-Now add all the chopped raw veggies(1 cup each veggie - total of 4 cups), 1 teaspoon red chilli powder and 1 teaspoon turmeric powder. Mix well. Add 1 cup(400ml can) coconut milk, salt to taste(3 teaspoons for 2 cups of rice). Mix well.

 

-Add soaked basmati rice. Add enough water just to cover the rice. I added around 0.5-1.5 cups of water.

 

-Close lid, seal the vent, pressure cook on high for 5 minutes. Do a quick release.

 

Enjoy it with your favorite raita!