Gobi 65 fried rice

GOBI 65

INGREDIENTS:

Frozen cauliflower-1/2 packet
Maida-2 tbsp
Corn flour- 2 tbsp
Rice flour- 1 tbsp
Ginger garlic paste-1 tsp
Red chilli powder, Garam Masala, Daniya powder, pepper powder, salt-To taste
Egg-beaten optional
Red color- optional

FRIED RICE:

White Rice- 1 cup boiled
Ginger- grated
Garlic- chopped equally
Cabbage, Carrot, Fresh beans, Bell peppers, Green onions, cilantro
Egg- 2 nos beaten(optional)
Soy Sauce-1 tbsp
Rice vinegar- 1 tsp
White pepper and black pepper
Salt

PROCEDURE:

• Mix all ingredients for gobi 65 and fry in oil and keep aside. If you double fry the gobi, it will be crunchy and nice.
•  For 1 cup basmati rice, add 2 cups of water, 1 tsp of oil, a pinch of salt bring to a boil and cook. Allow to cool completely. This will allow rice to keep its shape without breaking.
• In a pan add oil, add white part of green onions, some sliced onions, ginger, garlic,all/any vegetables of your choice and saute till cooked.
• move the vegetables to one side and add oil and crack eggs and add salt pepper to egg portion and scramble it. Once cooked, mix it with the vegetables within the pan.
• Now add soy sauce, vinegar, salt, pepper and mix well. Add the fried gobi now.
• Add cooked rice and mix together.
• Garnish with cilantro and green part of green cilantro and serve hot. 
• For some extra spice, you can add Chinese green sauce or couple of green chillies while making the fried rice. This is optional.
  
  
  

Paruppu Poli/Bobbatlu/Holigge

INGREDIENTS:

DOUGH: 

Maida-1 cup
Oil- As needed
Salt-1 tsp

POORNAM/SWEET STUFFING:

Channa dal- 1 cup
Grated Coconut- 1/2 cup to 3/4 cup
Ghee- 1 tbsp
Cardamom powder- 2 tbsp
Jaggery-1/2 cup
Cane sugar-1/2 cup

PROCEDURE:

• Knead a soft dough and pour some oil so the dough is elastic. Add some extra oil and allow to ferment for a 8 hours or a whole day.
• Pressure cook channa dal until mushy. 
• In a pan add ghee, radd dal and remove any excess water in the dal. Add jaggery, cane sugar and mix till water is reduced. Keep stirring till all water is gone. Add coconut and mix and turn off stove. Allow to cool completely.
• Using parchment paper, spread the dough and add a ball of poornam and make poli. Use oil to spread the stuffed poli. 
• On a hot pan, add ghee and fry the poli. Eat hot and enjoy.
  
  
  
  

Instapot Cashew Paneer with Red bell pepper curry

The red bell pepper sauce is a welcome change from the typical onion tomato curry sauce and the fact that this recipe doesn't use onions and garlic is another plus. The red pepper sauce along with the cashews and green cardamom is a delightful creamy sauce base that I will try combining with other vegetable combinations.

Base: Red bell pepper, Cashews, Paneer

Spices: Green cardamom, green chilies, red chilly powder, turmeric, salt and kasuri methi.

Additives: None

Prep: Cube the paneer and toss in the dry spices. Core and cube the red bell pepper.

Recipe:

In a 3qt. Mini Duo, layer as below:

Layer 1: 2Tbsp butter, 3 green cardamom pods, 2 small whole green chilies.

Layer 2: 200g cubed red bell pepper, 2Tbsp cashews

Layer 3: PIP with 300g cubed paneer tossed in 1Tbsp kasuri methi, 1tsp each (red chilly powder, salt), 1/8tsp turmeric.

Close IP. Steam more with vent sealed for 3 minutes. QPR.

Pin popped at 7:30 and all done by 11:30.

Remove PIP. Blend the IP contents with 1 cup water. Add the paneer cubes into the red bell pepper sauce. Garnish with fresh cilantro.

Replace/ Supplement:

Red bell pepper with tomatoes

Paneer with tofu

Butter with oil

Dry spices with any spices of your choice

Whole cashews with cashew powder or other nut powder in PIP.

Water with stock/ milk/ cream.

Tips:

-Can add cream or whole milk for a creamy sauce.

-If using store bought paneer, try to use it at room temperature. If using straight out of the refrigerator, soak the cubes in warm water for at least 20 minutes, before tossing it with dry spices.

-Opos paneer doesn’t need to be soaked.

No of servings: 4

Instapot Tomato soup

In a 3QT IP, layer as follows:

Layer 1: 1 tbsp butter, smeared to cover the bottom of the inner pot

Layer 2: 1/2 cup chopped onion, 1 garlic clove chopped

Layer 3: 250 gms of chopped tomatoes

Set IP to 3 mins on Steam More mode and Pressure Valve set to Sealing. QR. Blend the contents with 1/2 cup water and 1/2 tsp each of (salt, sugar, black pepper).

Replace/Supplement:

1. Tomato with mushroom/carrot/cauliflower/broccoli/squash.

2. Water with milk or stock or both.

Tips:

1. Cook longer for a more intense flavor.

2. Add beetroot for flavor.

sweet pongal

2 cups uncooked arborio rice
3/4 cup mung dal
atleast 1/2 cup of butter/ghee ( i put 9-1/2 tablespoons - a little more than half a cup)
1 cup of cashew
1/2 cup of raisins
4.5 cups of (skim) milk
3 cups of jaggery

Instapot - Paneer Veg dry curry/(Kids favorite) Tofu Mushroom curry

Ingredients

• Everything is sliced length wise
• 2 tbsp vegetable/canola oil
• 1 cup Paneer soak cut paneer in warm water for 10 mins , drain , pat dry and use (or Tofu or Seitan)
• 1/2 cup Sliced peppers
• 1 /2 cup sliced onions
• 1/2 cup steamed peas
• 2 tomatoes chopped length wise or replace with Mushrooms
  
• 3 cloves garlic sliced
• 1 tbsp green chilly and ginger paste
• 2 tbsp chopped coriander
• 2 tsp red chilly powder – adjust to your spice level
• 1/2 tbsp garam masala
• 1 tbsp-1/2 cup roasted peanuts
• 2 tsp pudhina powder / 2 tbsp fresh mint leaves chopped
• Regular Salt to taste
• 2 tsp kasoori methi
• 3-4 tbsp milk
• Fresh lemon squeezed optional but highly recommended

Instructions

• Heat oil in a skillet on medium.
• Add chilly, ginger paste , garlic, cook for 15 secs.
• Add peppers and onions, cook for a minute.
• Add spices, peanut powder and salt , cook for a minute.
• Add tomatoes/mushrooms
• Add steamed peas
• Add milk followed by paneer 
  
• Finally add kasoori and pudhina powder
   
  NPR. Then add coriander and lemon.. cook for a minute. Enjoy !!

Instapot Onion Tomato chutney

OPOS Tomato Onion chutney 
Version II:

3 qt instant pot

L1: 1 Tbsp water

L2: 2 Tbsps gingely oil
L3: 5 curry leaves

L4: 1 big onions cubed

L5: 2 Tomatoes halved
In the tomato - 2-3 Red chillies, 2 Tsp roasted channa daal powder, 1/2 tsp salt, 1/4 tsp Asaefotida, 1/4 tsp turmeric, 1/2 Tsp tamarind paste. 1/4 Tsp Sambhar powder

Steam and more for 10 min.

Vent in open position or venting.

Listen till the steam sound changes.

And a caramelization sound comes.

Pin should pop down, and open and you can either wait for it to cool and then grind in a blender or if you are impatient like me, use the hand blender.