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/