Saturday, October 29, 2016

Avial in the instant pot

Ingredients - all veggies chopped -
Carrots- 1 cup
beans -1 cup
potatoes -2cup
snow peas - 1 cup
coconut oil - 1 tbsp
Coconut milk -thick - 1/2 cup
sour curd- 1 cup
curry leaves
Cumin seeds powder
Sauté curry leaves in coconut oil in saute mode. Add beans, carrots, potatoes, peas.Sauté and poursome water(1/4 cup). Manual 5 mins. QR. Blend coconut milk and cumin powder. Add this to the veggies. Sauté well. Add salt and add buttermilk, mix well. Bring to a boil and switch off. Heat some coconut oil and pour on Avial. Cover instant pot and let it rest till serving.

Monday, October 17, 2016

Sabudana kheer in the instapot

Sabudana kheer in the instapot using PIP method
Ingredients -
1 cup sabudana
2.5 cups milk or as desired
water as needed
cardamom,cloves and bay leaf
raisins nuts and sugar as desired
Wash and Soak 1 cup of sabudana in water to just cover the sabudana for about 30 mins in the small pot.
Pour 2 cups water in the main pot. Keep the small pot on the trivet and inside the main pot.
Pour sabudana along with the water , same quantity milk or more as desired, cloves and cardamom and bay leaf in the small pot.
Cover this with a lid. Then put on the instapot lid and keep on steam mode for 10 mins. Let it release pressure naturally- it's called NR in instapot terminology.
Add sugar and dry fruits of your choice and serve warm or cold. I usually serve this with fried raisins and nuts.

Yogurt in the instant pot

using pip to boil milk for yogurt

I used a ball mason to boil milk for yogurt. I kept water in the main pot, kept the jar on trivet, poured milk, lightly covered the milk and set on steam function for 2 mins. NR.
I let the milk cool and added the starter. I set my yogurt in the oven with light on. Sets to perfection !

Saturday, October 15, 2016

Easy kadhi in the instant pot using Pot in pot or PIP method

Easy kadhi in the instapot using Pot in pot or PIP method -
Ingredients -
1/2 cup besan
1 cup yogurt
Water as needed
Jaggery or sugar
Tadka- curry leaves , mustard seeds, asafetida
Recipe :
In blender add ginger garlic, yogurt, Besan, salt, jaggery and turmeric, blend.
Pour this in your pot. Add water to the main pot and keep the small pot on the trivet and keep in the main pot.
Keep in steam mode for 10 mins.
Before serving, make a tadka of oil or ghee with mustard seeds or cumin seeds and curry leaves. If you want a thicker kadhi can also add onion tomatoes.
If you have the patience add onion pakodas or boondi. We serve as a side dish to roti and sabzi.