Tuesday, October 3, 2017

Instant Pot - Sambhar


Tempering -oil,hing, mustard seeds, methi seeds, 3 red chillies, curry leaves

Toor Dal - 3/4 cup
Sambhar powder - 2 tablespoons (according to taste)
Tomato - 3 large OR tamarind water
Onion - 1 large cut into large chunks
Drumsticks - cut into medium sized lenght
Carrot - 1
Potato - 1
5 cups water

Turn on InstantPot to SAUTE mode.
Add oil and add the tempering. 
Add onion and sautee for 2 minutes
Add Toor Dal with 5 cups of water and let it cook for 5 minutes. Prep the vegetables while the dal is cooking.  
Add  tomatoes and vegetables
Add sambhar powder and salt
Turn vent on the lid to sealed and turn on manual mode. set to high  and 7 minutes.Natural Release after that. 
Mix the sambhar and then Garnish with coriander leaves

Instant Pot - Vegetable Pulav

Basmati Rice -  1 1/2 cup
Onion - 1 big
Bay leaves, 1 stick of cinnamon, green chillies, cloves 3, star anise 2
Ginger Garlic paste - 1/2 tsp
Vegetables - Carrots, peas, potato, Tuvar lilva beans - 2 cups
Pulav Masala or coriander  + chilli powder

 1. On low heat sauté oil, a few bay leaves,  cinnamon,  green chilis,
2.Add sliced onions (1 medium).
3. Cook 1-2 mins then add  mixed veggies. 
4. Sauté 30 seconds and add uncooked Basamati rice 1.5 cups & 2.25 cups water.
5.Add salt and 1 teaspoon of pulav masala or coriander + chilli powder
6.Closed on seal and manual 3 min then natural release.

Instant Pot - Paneer Pulav

Paneer - 1 large cube
Onion - 1 large, cut into thin slices
Green chillies - 2
Ginger/Garlic paste - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Frozen peas - handful
Basamati rice - 1 1/2 cups


1.Turn IP on sauté mode. Add oil and some ghee (I did a spoon of coconut oil and half a spoon ghee), 2.Fry some broken cashews and when they turn brown add the onions and green chillies.
3.Continue to sauté and once they are cooked add some ginger garlic paste, coriander powder, garam masala, salt, add the paneer cubes, handful of frozen peas (optional) and 1.5 cups basmati rice to this and sauté for about 2 minutes.
4.Turn off sauté, add 2 cups of water (u can increase it if u want it a bit more mushy)
5.Close the lid, switch to manual mode for 3 mins and then NR.
6.When done , give a quick fluff with a fork. Add half a spoon of ghee and garnish with coriander leaves.
7.Serve it with onion raita

Instant Pot : Bisebelebaath

Onions -1 (red or pearl onions)
Sambhar powder - 1/2 tsp
Bisibelebath powder - 2 tbsp
Tempering - oil, mustard seeds, jeera, hing, curry leaves
Vegetables - Carrots, beans, peas, drumsticks, potatoes - 2 cups
Rice -  1 cup
Toor dal - 1/2 cup
Tomatoes - 4 or Tamarind paste / tamarind water.
Peanutes or cashewnuts (optional)

1.Turn on IP in sauté mode, add oil, add mustard seeds and when they sputter add jeera.
2.Add onions .When the onions are done, add salt, bisibelebaath masala, sambaar powder and all the vegetables, rice and toor daal .
3.Add water - 4 cups(for each cup of rice, add 4 cups of water), tamarind paste/tomatoe.
4.Cancel sauté, close lid , set in manual mode 15 mins, Natural Release(NR).
5.Add ghee and garnish with peanuts or cashew nuts.

Instant Pot - Chow Chow Kootu

Toor Dal - 1/4 cup
Moog Dal -1/2 cup
Sambhar powder / Kootu Masala
Chow Chow - 2
For tempering - oil/ghee , mustard, hing, urad dal and channa dal.

1.Turn on sauté mode, add oil /ghee, do tempering with mustard, urad daal and channa daal, hing, curry leaves . 
2. Add Chow Chow, moong daal ,toor daal , salt, sambaar podi or masala that you grind for kootu.
3.Add water barely to cover or more depending on the thickness you like kootu to be. 
4. Set IP to Manual, Vent closed, 5 min. 
5. Quick release

You can also optionally add onions to your kootu if you like after the tadka. Also can do this with different veggies like spinach, pumpkin etc. Manual cooking time would be 5-8 mins depending on the veggie you use.

InstantPot - Rice Kheer

Ingredients :

Basmati Rice - 1 cup
Whole milk - 12 cups
Sugar - 3 cups (adjust according to your taste)
Cashews /Almonds , Raisins - roasted in ghee
Saffron - 1/4th tsp (optional)
Ghee - 2 tablespoons


Wash and rinse the rice.
Add rice and milk into IP .  
Set IP in manual mode for 30 mins with vent sealed. When it's done , let is release naturally - (NR) After opening the IP, set it in sautee mode and add sugar and ghee. Cook it till the sugar dissolves and you have the desired consistenty. 
Garnish with cashews, raisins, cardamom and saffron. 
If the kheer is thick add some boiled milk to it. You could also add sugar at the start of the process.