Instapot - Kozhakattai maavu/Dough

 

Instapot - Karadiyan nombu Salt adai

 

Instapot - Karadiyaan nombu Sweet adai

 

Instapot - Deepavali Lehiyam

 

Chocolate Cake (From Rekha M.)

 

Kachori Kadhi

For Kachori, 

mix Ajwain (omam), ghee/oil, salt and maida such that flour holds shape in your hand when balled up in fist.

Add cold water and mix gently until you get a ball. For kachori, samosa, the dough doesn't need the gluten to activate and become stretchy. THe water holds the dough to getther to get a crumby flaky crust.

What other flour blends can I use to make the khasta kachori dough?

You can experiment with the following flour blends:

1. All-Purpose Flour and Semolina: Mix 2 cups of all-purpose flour with 1 cup of semolina (rava) for a crisper texture.
2. Whole Wheat Flour and Maida: Combine 1.5 cups of whole wheat flour with 0.5 cups of maida (all-purpose flour) for a slightly denser kachori.
3. Maida and Bajra Flour: Blend 1.5 cups of maida with 0.5 cups of bajra flour for a nuttier flavor and coarser texture.
4. Whole Wheat Flour and Jowar Flour: Mix 1.5 cups of whole wheat flour with 0.5 cups of jowar flour for a slightly sweet and denser kachori.

For Kadhi:

• 1 cup Besan (gram flour)
• 1 tsp Turmeric powder
• 1 tsp Salt
• 1 tsp Yellow chilli powder
• ¼ tsp Citric acid (Tatari)
• Water as required
• 2 tbsp Oil
• 1 tsp Mustard seeds
• ½ tsp Hing (asafoetida)
• 1 tbsp Pounded masala mix
• 1 tbsp Ginger-green chilli paste
• ¼ tsp Pounded cloves

For Pounded Masala Mix:

• 1 tbsp Coriander seeds
• ½ tsp Cloves
• 1 tbsp Black pepper
• ½ tbsp Saunf (fennel seeds)
• ½ tbsp Jeera (cumin seeds)

For Kachori Stuffing:

• 1 tbsp Oil
• 1 tsp Jeera (cumin seeds)
• ½ tsp Saunf (fennel seeds)
• ½ tsp Hing (asafoetida)
• 1 tbsp Chopped ginger
• ½ tbsp Chopped green chilli
• ¼ cup Moong dal, soaked
• ½ tsp Red chilli powder
• ½ tsp Black salt
• ½ tsp Roasted jeera powder
• 1 tbsp Pounded masala mix
• Water as required
• ½ tsp Amchur powder (dry mango powder)
• ½ tbsp Kasoori methi (dried fenugreek leaves)
• ½ tbsp Chopped coriander

For Kachori Dough:

• 1 ½ cup Refined flour
• 1 tsp Salt
• 3 tbsp Ghee
• ½ tsp Ajwain (carom seeds)
• Water as required
• 1 tsp Oil
• Oil for deep frying

Dabeli

For Dabeli,

Potatos, cilantro flavored with dabeli masala

Pav 

https://www.tarladalal.com/dabeli--mumbai-roadside-recipes--33401r

To make dabeli, you need to make the potato mixture first. Combine the dabeli masala, sweet chutney and a little water (approx. 1 tbsp) in a bowl and mix well. In a non stick pan, heat the oil, add the prepared dabeli masala mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously. Add the mashed potatoes, salt and a little water, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Remove from the flame, transfer it to a plate and press well with the back of a spoon. Sprinkle the coriander, coconut and pomegranate on top. Keep aside. Our mixture for dabeli is ready!

To proceed, take a pav slit it into half. Apply 1 tsp of

geeli lehsun ki chutney and 1/2 tbsp of sweet chutney evenly on the inner sides of the pav. Stuff with 2 tbsp of the stuffing and top with 1 tsp of onions, 1 tsp of masala peanuts and 1 tsp of sev. Repeat with the remaining ingredients to make 3 more dabelis. Just before serving,cook each dabeli on a hot tava (griddle) for a minute using a little butter. 

https://www.tarladalal.com/homemade-dabeli-masala-powder-42290r

For Homemade Dabeli Masala Powder

1/2 cup coriander (dhania) seeds

4 tsp cumin seeds (jeera)

2 tsp fennel seeds (saunf)

6 clove (laung / lavang)

2 tsp black peppercorns (kalimirch)

2 small sticks cinnamon (dalchini)

4 black cardamom (badi elaichi)

4 star anise (chakri phool)

4 bay leaf (tejpatta)

1/2 cup grated dry coconut (kopra)

6 whole pandi chillies , broken into small pieces

2 tbsp sesame seeds (til)

2 tsp black salt (sanchal)

4 tbsp Kashmiri red chilli powder

2 tbsp sugar

2 tbsp oil

Method

For homemade dabeli masala powder
 

1. To make homemade dabeli masala powder, combine the coriander seeds, cumin seeds, fennel seeds, cloves, peppercorns, cinnamon, cardamom, star anise and bayleaves in a broad non-stick pan, mix well and dry roast on a medium flame for 1 to 2 minutes.
2. Remove in a big plate and keep aside.
3. In the same broad non-stick pan, add the dry coconut, dry red chillies and sesame seeds and dry roast on a medium flame for 1 minute.
4. Remove in the same plate and allow the mixture to cool completely.
5. Once cooled, add the black salt and red chilli powder.
6. Blend it in a mixer till smooth.
7. Transfer the mixture into a deep bowl, add the sugar and oil and mix well with your hands.
8. Store homemade dabeli masala powder in an air-tight container in the fridge. Use as required.

Instapot Paneer Gobi Matar masala

 

Ingredients

• ▢1 Small Cauliflower made into big florets (Yields about 10-12 florets)
• ▢1.5 cups Indian Cottage Cheese or Paneer (made into big cubes)
• ▢2 small onions (made into paste)
• ▢1.5 medium tomatoes
• ▢1.5 tbsp cubed ginger
• ▢5 fresh garlic cloves
• ▢¼ cup Yogurt

Dry Masala or Spices

• ▢1 tbsp Coriander Powder (heaped)
• ▢1 tbsp Cumin Powder (heaped)
• ▢½ tsp Turmeric Powder
• ▢1 tsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder
• ▢½ tsp Red Chili Powder

Whole Spices

• ▢½ tsp Whole Cumin Seeds (or Jeera)
• ▢5-6 Black Peppercorns (Black)
• ▢1" Cinnamon Stick
• ▢1 black cardamom
• ▢3-4 Green Cardamoms
• ▢4-5 Cloves
• ▢1 Bay leaf

Garnishes

• ▢½ cup roughly chopped coriander leaves or cilantro (may use more)
• ▢½ tbsp Garam Masala Powder
• ▢½ tbsp ginger julienne

Oil

• ▢¾ cups Canola Oil (or any oil)

Instructions

• Start the Instant Pot & press the SAUTE buttom & set it on HIGH.
• Add oil. When hot add all the whole spices (From the list above). Allow them to sizzle for a few seconds.
• Instead - Chop/add/Saute the following stuff (ginger/Garlic/Green chillies/Onions/Tomatoes....)
• Next, add the onion paste , add salt & saute until the raw smell disappears.
• In the mean time make a paste by adding the tomatoes + ginger + garlic & green chilies (optional).
• Now, add the above paste to the Onion paste & saute until oil oozes out.
• Mix - Paneer, Gobi, Aloo in a bowl and add all the dry spices + salt and keep it pot-in-pot
• Now, add the yogurt & mix well for a few mins.
• Add very less water  
• Close the lid of the Instant Pot. Seal the Vent. And press the CANCEL button  & then, press the PRESSURE COOK button. Choose the Normal pressure button & not the Less or High pressure button. Set it for just 2 mins. This will help to cook at low pressure.
• After 2 mins do a QUICK PRESSURE RELEASE.
• Open the lid and grind the onion/tomatoes mix with a handheld mixer. Then add the cooked paneer/matar/Cauliflower from pot-in-pot and mix well
•  Add the cilantro,  & the garam masala powder. Mix well. Serve hot. Enjoy.

Notes

1. Cut the cauliflower into bigger chunks otherwise the 2 mins pressure cook time might not work for you.
2. Add less water, enough to submerge the gobi florets by 30%. Refer the video.
3. Sometimes the cooking time varies according to the quality of the cauliflower. Increase the cooking time by 1-2 mins accordingly.

Instapot Cream of mushroom soup (to try)

 

Pressure cook one onion, 1 clove of garlic and mushrooms (~450 gms) with 2 spoons+ of water - After pressure drops, Add salt and pepper and a spoon of butter and milk

Remove half the mushrooms, blend the rest with immersion blender and add the mushrooms back

Puliyodharai

 4 lemon sized balls of imli/tamarind

Soak in hot water and get extract.

Powder

8 red chillies

coriander seeds - 1.5 tsp

chana dal - 1 tsp

urad dal - 3/4 tsp

a pinch of fenugreek

a few peppercorns

sesame seeds - 1 tbsp

 tadka

mustard seeds

curry leaves

peanuts - 2 tbsp

chana dal

urad dal ?

6 red chillies ?

After tadka, add soaked tamarind extract water. Reduce to half, Add powder and sesame oil and cook till oil separates and tamarind separates (as if fried in oil).

Thepla and Pumpkin Carrot raitha

For Thepla,

Mostly methi 

Mint

CIlantro

Jeera (cumin), sesame seeds, ajwain

Green chillies, garlic, ginger paste/ minced

Turmeric powder, coriander, cumin powders

Chilly powder - optional

WHole wheat flour/ besan - I do half and half

Sesame oil

Rub the flours in a tsp of oil to get soft theplas.

Can knead the dough in yogurt water combo

For pumpkin-carror raitha

Make a tadka of mustard leaves, asafotida, curry leaves, 1 green chilly.

Or

Cumin seeds, garlic, chilly powder.

Parboil pumpkin, Add grated carrots (finely chopped) carrots for crunch and mix with yogurt.

Enjoy!

Thai Basil Tofu Stir Fry

 

• ▢1 packet extra firm tofu - 16 oz (454 g)
• ▢2 Tablespoons avocado oil
• ▢½ large red bell pepper - sliced
• ▢¾ cup green beans - cut to ½ inch long pieces
• ▢½ medium onion - chopped
• ▢1 cup Thai holy basil
• ▢2 large eggs - optional
• ▢salt & pepper to taste

Sauce Ingredients

• ▢3 Tablespoons dark soy sauce
• ▢2 ½ teaspoons brown sugar
• ▢4 cloves garlic - chopped
• ▢¼ teaspoon ginger - grated
• ▢½ teaspoon Thai chili pepper flakes - optional for spice, or add fresh Thai chili peppers

Cook ModePrevent your screen from going dark

Instructions

 

• Take your extra firm tofu and squeeze out as much water as you can with your hands and some paper towels. Next crumble it up with a fork or your hands to get 'ground' tofu.
• Add the ground tofu to a hot pan with oil and saute until it becomes dry, about 5 minutes. Optional: meanwhile in a separate pan, cook two eggs sunny side up over high heat until the edges become crispy.
• Add the sauce, bell peppers, green beans, and onions to the pan and saute everything together for about 5 minutes or until the vegetables are cooked but still crispy.
• Season your tofu mixture with salt & pepper to taste. Tofu is pretty bland so it may need a pinch of salt. I added about ¼ teaspoon.
• Turn off the heat and stir in your Thai basil and mix it together until the basil wilts.
• Serve over rice and top with the crispy fried egg.