Cabbage Rice (To Try)

 

• ▢
• Ingredients
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3 cups Cooked rice

• ▢3 tablespoons Oil
• ▢½ teaspoon Mustard seeds
• ▢½ teaspoon Cumin seeds
• ▢2 tablespoons Peanuts
• ▢2 Dried red chilies
• ▢8-10 Curry leaves
• ▢½ teaspoon Turmeric powder
• ▢⅛ teaspoon Hing (Asafoetida)
• ▢1 ½ cups Cabbage thinly sliced
• ▢½ cup Capsicum (Green bell pepper) thinly sliced
• ▢Salt to taste
• ▢1 teaspoon Red chili powder
• ▢1 teaspoon Coriander powder
• ▢½ teaspoon Garam masala
• ▢2 tablespoons Desiccated coconut
• ▢½ teaspoon Lemon juice or Lime juice
• ▢2 tablespoons Cilantro or coriander leaves finely chopped

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Instructions 

• Use the leftover rice or cook the basmati rice beforehand and let the rice cool down before using in the recipe.
• Heat the oil in a pan on medium heat. Once hot add mustard seeds. As soon as they start to crackle, add cumin seeds and let them sizzle.
• Then add peanuts, dried red chilies, and curry leaves. Saute till peanuts are light golden in color.
• Add turmeric powder and hing.
• Immediately add cabbage, bell pepper, and salt, mix well. Cover and cook till veggies are soft and tender.
• Add red chili powder, coriander powder, garam masala, and desiccated coconut. Mix well and cook for a minute.
• Add cooked rice and mix really well. Cook for 2 minutes or till the rice gets heated through.
• Lastly, add lemon juice and cilantro, stir and serve.

(To Try) Cottage Cheese Chocolate Mousse

 

Ingredients 

• ▢1 cup cottage cheese, full-fat
• ▢2-3 tbsp honey
• ▢1-2 tbsp cocoa powder, Start with one and add to achieve your desired level of chocolatey-ness!
• ▢1/2 tsp vanilla extract

Instructions 

• Add all ingredients to a food processor or blender. Blend together on high until mouse is completely smooth. Note: if it looks grainy, keep blending!
• Top with whipped cream, fruit, or chocolate shavings!

Notes

I recommend a full-fat or whole milk cottage cheese, 4% milk fat for the best result. Drain any excess liquid before blending, especially if your cottage cheese has a lot of liquid at the top.

If your mousse is too thin or runny, allow to set in the fridge to thicken up for at least an hour, as cottage cheese can become runnier as it gets warmer. You can also add 1 tbsp of chia seeds or flax seeds to thicken the mixture more immediately.

Instant Pot Banana bread

 

Ingredients 

• 3 medium ripe bananas about 1 1/2 cups mashed
• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• ¼ cup light brown sugar packed
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup sour cream(replace with Greek yogurt)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 teaspoon cinnamon
• Add up to 3/4 cup mini chocolate chips or nuts (pecans)
• 2 Tablespoons cinnamon sugar blend optional

Instructions 

• In a large mixing bowl, blend mashed bananas with softened butter. Add in both sugars and beat until combined.
• Add eggs, one at a time, and vanilla extract. Beat in the sour cream.
• Add flour, baking soda, baking powder, salt, and cinnamon. Using a rubber spatula, mix just until combined.
• Spray a 7×3-inch push pan with baking spray. Pour in batter. If you like, top with the extra cinnamon sugar blend (or leave plain). Cover with foil (leaving room for expansion), but pinch the edges tight.
• In the Instant Pot, add 1 1/2 cups water. Place cake pan on trivet or sling and lower into the pot.
• Secure the lid and make sure the vent valve is set to "sealing."
• Select HIGH PRESSURE for a cook time of 55 minutes.
• Once the cook time ends, allow to naturally release for 15-20 minutes, then release the remaining pressure by turning the valve to "VENTING"
• Remove pan by lifting the trivet or sling out of the pot. Immediately remove the foil. Allow bread to cool in pan for 10 minutes.
• Using a sturdy jar or cup, place push pan on top, pushing the cake plate up and lifting the bread out of the pan. Slide the plate to a cake platter (you can remove the bread from the push pan plate or serve with it on there, your choice).
• Store in airtight container at room temperature. Best within 3 days. Or freeze for up to 3 months. ENJOY.

Notes

• Recipe tested in a 6qt Instant Pot.
• Add up to 3/4 cup mini chocolate chips or nuts for a delicious twist!

Podi Idli - Podi recipe

 https://www.indianhealthyrecipes.com/podi-idli-recipe/#wprm-recipe-container-37582

 

Ingredients
• 2 tablespoons peanuts
• 1 tablespoon chana dal (bengal gram)
• 1 tablespoon urad dal (skinned black lentils)
• 3 dried red chilies (Adjust to suit your spice levels)
• 1½ teaspoons sesame seeds (optional)
• 1½ teaspoons copra (dried coconut or desiccated coconut, optional)
• ½ teaspoon cumin seeds (jeera)
• 1 sprig curry leaves (optional)
• ¼ teaspoon tamarind (cleaned, optional) (I do not use)
• 2 pinches jaggery (powdered, optional) (I do not use)
• ¼ teaspoon salt (adjust to taste)
• 8 to 10 large idlis or 3 plates of mini idlis (3 servings)
• 2 to 3 tablespoons ghee or raw sesame oil
• 1 pinch mustard seeds optional
 

Instructions

Preparation
1. If you are new to making idli, then you can follow this Soft idli recipe.
 

2. While the idlis steam, dry roast peanuts along with red chilies until
light golden.
 

3. Add urad dal and chana dal. Roast on a medium flame until they turn
golden. Make sure peanuts, urad dal and chana dal all are roasted
well to deep golden.
 

4. Add sesame seeds, coconut, cumin & curry leaves. Dry roast until the
leaves turn crisp and sesame seeds smell good.
 

5. Cool these and powder finely along with enough salt, tamarind
(optional) and jaggery (optional) if using. Check the salt and add more
if needed.
 

How to make Podi Idli
1. Remove the idlis from the mould. Allow them to cool a bit.
2. Pour ghee or oil to a hot pan. Add mustard seeds if using. Let them
splutter.
3. Add idlis and then switch off the stove.
4. Sprinkle podi over the idli and toss gently. Add more or less podi &
ghee as desired. Coat the idlis well with podi.
5. Serve podi idli warm.

Instapot - Kozhakattai maavu/Dough

 

Instapot - Karadiyan nombu Salt adai

 

Instapot - Karadiyaan nombu Sweet adai