Wednesday, March 15, 2017

Roti

3c. atta
3/4 tsp salt
1 Tb oil
2-3 Tb milk
1 and 1/4c. water (or enough to form soft but not sticky dough)

Combine all ingredients.  Once they form into a ball (add water a little at a time), then knead with hands for a few minutes.  Let sit for 20-30 mins (or cover and refrigerate for later use).  Make dough balls about the size of a golf ball and roll out on a floured surface.  Heat pan to medium-high.  Cook roti on each side until brown bubbles form.  Brush with ghee and serve warm.

Tuesday, March 14, 2017

Instant Pot Paneer

8c. milk (about 1/2 gallon)
around 1/4c. white vinegar
1/4c. yogurt


Put milk in the instant pot.  Lid should be on "vent" setting.  Press "yogurt" button, then "adjust", which will set the IP to BOIL.  Once the milk has boiled (somewhere between 30 mins- 1 hr) the IP will switch to yogurt mode.  Cancel and open the lid.

In the sink, line a colander with cheesecloth (doubled over).

Press "yogurt" on the IP and stir the yogurt into the milk.  Add the vinegar, a tablespoon at a time, until the milk curdles and separates.  Add a little more vinegar and stir.  Pour the mixture into the cheesecloth lined strainer and immediately rinse with water to remove the vinegar.

Twist the cheesecloth so that a ball of cheese forms.  Continue twisting until no more water leaks out.  Then flatten the cheese into a disk (still inside the cheesecloth).  Set it into the empty strainer.  Put something heavy on top and leave it for 30 mins. (I used a pot filled with water).

Remove cheesecloth and cut into chunks.  Store in the fridge for a few days.  Salt before eating.  Enjoy!

Monday, January 9, 2017

Quick Chole Palak

1 tsp ginger
1/2 tsp garlic
2 tomatoes, pureed
3c. spinach, pureed with a little water
1/2 tsp turmeric
1/2 tsp garam masala
1 tsp cumin seeds
1 Tb. coriander powder
1 green chili
chili powder to taste
2 (15oz) cans chickpeas
salt

Sautee green chili, ginger, garlic in oil until sizzling.  Add tomatoes, turmeric, cumin, coriander, garam masala, salt and simmer a few mins.  Add spinach and chickpeas, simmer a few more mins.

Thursday, January 5, 2017

Instant Pot Butternut Squash Soup

1 butternut squash, peeled and cubed (1 used 1 pkg from coop)
1 large yellow onion
1 box of veg broth (4 cups)
1 Tb. minced ginger
1/4 tsp nutmeg
pinch sage
1/2c. heavy cream
salt and pepper

Saute the onion until translucent and add ginger, sage, nutmeg, salt and pepper.  Push to the side and add butternut squash.  Saute the squash for a few mins to brown it on one side, stirring infrequently.  Add in the rest of the squash and veg broth.

10 mins on manual.  Let sit for 5 mins before QR to prevent splattering.  Stir in the cream and blend it up.


Thursday, December 29, 2016

Instant Pot Pasta With Tomato Sauce

1 package pasta
1 jar tomato sauce
veggies (I added peas, chopped carrots, peppers and spinach)
a little extra salt
2c. water

Put everything in the instant pot, and set to Manual 2 mins.  NPR at least 10 mins, then quick release is fine.

Wednesday, December 21, 2016

Instant Pot Kootu

1c. toor dal
3c. chopped veggies (potatoes, peas, carrots, beans)
turmeric (1/2 tsp)
salt
3.5c. water

Cook in Instant Pot for 8 mins manual, QR after 10 mins of rest.  I did pot-in-pot cooking and cooked the coot in the main pot and rice above it in a smaller stainless steel bowl.

Thaw 1-1.5c. grated coconut in microwave.
In oil, splutter urad dal, cumin and 1 red chili (for mild kootu). Stop just before the dal turns golden.

Grind the coconut and dal mixture together with some water to make a smooth paste.
Add this to the veggie/dal mix in the instant pot, and simmer for a few mins using sauté mode.  Add more salt to taste.

Tuesday, December 13, 2016

Kerala Egg Curry

Kerala Egg Curry

I made this delicious egg curry.  It took an hour, start to finish.  While the onions and tomato were cooking on the stove, I made hard boiled eggs in the instant pot followed by rice.

I only used 1/4 tsp chili powder, and 1 large onion.  Otherwise followed recipe exactly.