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.

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 kootu 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.

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.

Instant Pot Sona Masoori

2.25 c. water
1 c. rice

Cook for 10 mins manual (vent sealed).  NPR

Instant Pot Hard Boiled Eggs

1c. water in instant pot
Put trivet in pot, and place eggs on it (as many as you want)
Cook on manual for 5 mins.  Allow to sit in pot for 5 mins after cooking is done, then release pressure.  Place in cold water for a few mins and they'll peel like a dream!

Instant Pot Dal

1c. dal
2.5c. water
salt
dash of turmeric and sambar powder
veggies (tomato, spinach)

Cook for 10 mins manual, NPR

One Pot Biriyani

Biriyani recipe

Gather these

cashews

cilantro

1cup washed rice

bay leaves

garlic paste

ginger paste

ghee

salt

turmeric

cumin

garam masala

chaat masala

coriander powder

yogurt

coconut milk

potatoes

green beens

cauliflower

tomato

carrot

onion

spinach

kale

coconut milk

3cups of water

----------------------

Cut these

2 small potatoes

1 cup of green beans 

1/4 of a cauliflower

Tomato

1 carrot

1 onion

Blend these

spinach

kale

-set instant pot to saute

Start by sautéing onions, cashews,cumin and bay leaves +   with ghee 

-finish saute

add 2 tablespoons of garlic paste

1 tablespoon of ginger paste

5 tablespoons of yogurt

2 tablespoons of garam masala

1 tablespoon of chaat masala

salt

Coconut milk

—taste test the spices

add the puree of green leaves

1 cup of rice

3 cups of water start the instant pot

Set to manual mode

Set eight minutes

Set the pressure setting to sealing

Let it build up pressure and the silver pen will pop up. Then it will start the eight minute countdown.

Let it cook. Once the timer goes off release the steam by setting it to venting. It will rush out.

Once the pressure is released it will drop the pin. now you can open it and it should be ready

Add cilantro leaves

Instant Pot Rajma

1c. kidney beans soaked overnight, rinsed and drained
1 onion
2 tomatoes
1 tsp ginger paste
1 tsp turmeric
1 Tb. coriander powder
1/2 tsp garam masala
1/2c. cream or yogurt
salt

Saute onion, then add ginger, salt and tomato until well cooked.  Add the spices and cook a few more mins until the raw smell disappears.  Add the kidney beans and sauce a few mins.  Add 1.5c water.  Press bean mode (sealed vent) and let the IP do it's thing.  NPR preferred but I did QR after 10 mins.  Add the cream or yogurt and boil it down on saute mode if needed.

Garnish with cilantro, and serve with rice or roti.

Instant Pot Oatmeal

Makes 2 servings

1/2 oats
1c. water
1/2 c. milk
dash salt

I cooked for 4 mins on manual pressure, then I quick released it.  Tasted great, although some of the oatmeal browned/stuck to the bottom of the pot.  Next time I might try manual low pressure for longer.

Instant Pot Semiya Payasam

1c. roasted semiya
3c. milk
1/2c sugar (I originally used 2/3c and it was a little too sweet)

Combine semiya, milk, sugar in IP.  Manual 4 minutes, natural pressure release.

In a pan, melt ghee and fry cashews and raisins.  Mix into the semiya and add a dash of cardamom.  Enjoy!

Plum Cake

I'm hoping to try this recipe sometime before Christmas! D says it reminds him of the plum cake he had as a kid.

Plum Cake

Subzi

Love this subzi with potatoes, peas, and carrots.  I used the large (presto) pressure cooker and cooked for 4 mins with the weight gently rocking.

Veggie subzi

Parotta Kurma

This Saravana Bhavan style kurma from KanammaCooks is delicious!  I followed the recipe with the except of reducing the chili powder to 1/4 tsp, and I use one green chili instead of two.  I served it with Malabar Parotta from the freezer section of the Indian grocery, and everyone loved it.

Parotta Kurma

Quick pressure cooker sambar

1/2c toor dal
1 tomato
1/4 onion
turmeric
1 tsp sambar powder
salt
2c water

Pressure cook on med-hi heat for one whistle then reduce to med-low heat for 2 more whistles. In a separate pan, heat oil and splutter mustard seeds and curry leaves, add to sambar. This was mild enough for the kids to eat.

Red Bell Pepper Chutney

red pepper chutney

D loved this chutney!  I skipped the red chilis, used one green chili, and it was plenty spicy.

Salmon Croquettes

Salmon Croquettes

Love this recipe from Food Network.  I usually double the recipe, which makes it a main dish for dinner, and add a few teaspoons of Salmon Seasoning spice.  I make a yogurt dipping sauce of yogurt, lemon and salt.

Eggplant Gothsu

Great side dish for pongal.

Eggplant gothsu

Buttermilk blueberry pancakes

Homemade buttermilk blueberry pancakes

These pancakes are amazing.  Not as good as the banana chocolate chip ones, says D, but pretty darn awesome.  I didn't have buttermilk, so I used 3T white vinegar and then added milk to make 2 cups.  Let it sit for 10-15 mins.  Electric pancake griddle at 350 should be perfect.

Tamarind Rice

Tamarind Rice

D loved this recipe.  Serve it with potato chips!

Amma's sambar powder

1c. coriander seeds
2 Tb. chana dal
2 Tb. whole peppercorns
2 Tb. urad dal
2-3 red chilis
1 tsp fenugreek seeds

Dry roast until lightly fragrant, allow to cool and grind.

For sambar, use 1/2 Tbsp for sambar.

Amma's pongal

Pongal

1c. sona masoori rice
1/4c. moong dal

Pressure cook this with 3c. water for 3 whistles.

1 tsp peppercorns
1 tsp cumin seeds
curry leaves
cashew- handful

Fry those ingredients in 1 Tbsp ghee until fragrant.  Mix into cooked rice/dal, add salt and extra ghee (1 Tbsp).  Mix well.

Pairs well with coconut chutney or sambar.

Amma's Mysore Rasam

Mysore Rasam

Soak 1/4c. dal in water for 30 mins, then pressure cook in small cooker with 1 c. water.

1 tsp chana dal
2 tsp coriander seeds
1/2 tsp peppercorns
1 tsp cumin seeds
1 small red chili

Dry roast those ingredients until fragrant.  Grind to paste with 3 Tb. coconut and set aside.

Splutter oil, mustard seeds and curry leaves.  Set aside.

1 large tomato or 2 small/medium
1/2 ping pong ball size tamarind- soak in about 1/2c water and strain
1/4 cup toor dal (soak 30 mins, then cook with 1/2 c. water in pressure cooker for 1 whistle)
pinch turmeric powder
salt

Boil tomato, tamarind, turmeric, salt until it thickens (10 mins?).  Add cooked toor dal and coconut mixture, add a little water if needed and bring it to a boil, then turn off.  Add the splutter and coriander leaves.

Amma's Paruppu Usli

Paruppu Usli

Amma's Seppakzirangu Curry

Brown root vegetables (from Indian store)

Cut root vegetables in half, put in large pressure cooker and cover with water.  Cook for 2 whistles (5 mins) and turn off.  Once cooled, peel the skin off.

Heat 1 tsp. coconut oil.  Add mustard seeds, curry leaves, pinch asafoetida. Once it splutters, add the root veggies and salt.  Sautee until lightly browned.

Pairs well with sambar, rasam.

Amma's Keerai Kootu

Keerai Kootu

Amma's Mixed Vegetable Sambar

1/3c. toor dal
2c. mixed vegetables, chopped (potato, carrot, onion, tomato, beans)
1 ping pong ball sized piece of tamarind (soak it in 1c. water)
1/2 Tbsp. sambar powder (grand snacks is best brand)
1/2 tsp mustard seeds
sesame oil
pinch asafoetida
curry leaves
coriander
salt to taste (approx 1 tsp)

Soak 1/3 c. toor dal in 1c. water for about 10 mins, then drain.  Soak tamarind in 1c. water. Combine mixed vegetables, toor dal, and 1c. water.  Cook in small pressure cooker for 3 whistles.

In a separate pot, splutter mustard seeds and asafoetida.  Add tamarind, sambar powder and salt.  Boil for 10 mins until it starts to thicken.  Add the vegetables and dal from pressure cooker and stir. Add curry leaves and coriander. Bring it to a boil and turn off.  Add more salt if needed.  Serve with white rice.

Good sides: potato curry, beans curry, okra curry, cauliflower curry, potato chips
Can also serve sambar as a side dish with idli or dosa.

Cheesy Chili Mac

Love this recipe from Budget Bytes.  Roshen ate the whole bowl, and Sahana even ate 3 bites!

Cheesy Vegetarian Chili Mac

Castella (Katusera) Cake

Castella cake

I followed the recipe exactly (including weighing the ingredients).  It took forever, but the results were amazing!

Strawberry Buttercream Frosting

Strawberry Buttercream Frosting

I used a little less powdered sugar than the recipe called for, and everyone loved it on cupcakes.

Misir Wot

Misir Wot (Medium-Hot)

1 yellow onion, diced
2 garlic cloves, diced
1c. red lentils
2 Tb. berbere (workinesh spice blends- hot)
4 Tb. veg oil
1 tsp salt
4c. water

Heat pot on high, add the onion and garlic and dry cook for 2 mins.  Add oil and cook another 2 mins.  Add 1/2c. water and cook 2 mins until onions are golden.  Add berbere, 2c. water and cook for 2-3 more mins, then add lentils, salt, and 2c. water and boil on high for 5 mins.  Then reduce heat to low, cover and simmer for 20 mins.

Recipe is from the following YouTube video: Misir Wot

Sambar

Sambar

1/2 c. cooked toor dal (pressure cook 1/4c dal for 5 mins with 3/4c. water and salt)

Combine the following ingredients and boil until veggies are cooked (20 mins or so)
assorted diced veggies (1/2 large tomato, 1/2 large onion, 1 small potato)
2-3 c. water
1 heaping Tbsp sambar powder
2 T. tamarind paste
pinch turmeric
salt

Once veggies are cooked, stir in the dal and boil for a few mins.  Finish with the tempering.

Tempering-

sesame oil
mustard seeds
urad dal
curry leaves
asafoetida

Sambar Powder

Dry roast then powder the following ingredients:

large handful of coriander seeds

handful chana dal

1 tsp peppercorns

1 Tb. urad dal

1 Tb. cumin seeds
1 tsp fenugreek

4 red chilis

Poori Masala

Potato poori masalaDelish potato masala that goes well with fried poori.

Spinach Kootu

Spinach Kootu

1/2c. toor dal
turmeric
2c. chopped spinach
1/2c. coconut
1 red chili
splutter (urad dal, mustard seeds, cumin)

Pressure cook the toor dal with turmeric, salt and the chopped spinach with 2c. water for 5 mins.

In a frying pan, heat 1 tsp sesame oil then add urad dal, 1/2 red chili, and cumin.  Fry until dal turns golden brown.  Thaw coconut in the microwave 15 seconds at a time.  Mix the fried dal mixture with the coconut in a blender.  Add a little water and grind till smooth.

In the same frying pan, heat a little more oil and splutter mustard seeds and urad dal until dal is golden.

Add the coconut paste and the mustard seed splutter to the pressure cooker dal.  Simmer for 3-4 mins, add salt to taste and serve with rice or roti.

Serves 4

Fave Ethiopian Dishes

http://www.thestar.com/life/food_wine/2014/02/21/how_to_make_an_ethiopian_vegetarian_feast.html

CABBAGE, CARROTS & POTATOES (TIKIL GOMEN)

1/2 cup (125 mL) canola oil

1-1/2 medium yellow onions, halved, thinly sliced

3 large carrots, peeled thinly sliced on diagonal

2 white boiling potatoes, peeled, cut in 1-inch cubes

1 tbsp (15 mL) puréed fresh garlic

1 tsp (5 mL) pureéd fresh, peeled ginger

1/4 tsp (1 mL) each: turmeric, fine sea salt, black pepper

1 cup (250 mL) water

8 to 10 cups (2 to 2.5L) chopped, coredgreen cabbage

1 jalapeno, chopped with seeds

In large saucepan, heat oil over medium. Add onion. Cook, stirring, 4 minutes. Add carrots. Cook, stirring, 4 minutes. Add potatoes. Cover; Cook 5 minutes. Add garlic, ginger, turmeric, salt and pepper. Cook, stirring, 1 minute. Add water. Cook, stirring, 3 minutes. Add cabbage and jalapeno. Cook, stirring, 2 minutes. Cover and cook, stirring occasionally, until vegetables are soft, about 5 to 8 minutes. (Don’t let it burn.)

Makes about 4 cups (1L).

Rava Upma

Love this recipe, no adjustments needed!

Rava Upma

Flourless Chocolate Cake

I divided this recipe by 3 to make a smaller quantity.  I poured the cake batter into 3 ramekins, and baked for about 30 mins which was perfect.

Flourless Chocolate Cake

Creamy Goan Black Eyed Peas

http://noshon.it/recipes/creamy-goan-black-eyed-pea-curry-lucky-new-years-recipe/

I discovered this dish for New Year's and it was amazing.  D said it was the best black eyed peas dish he's had!  I cut the turmeric in half, used fresh tomatoes (closer to 1 cup than 1/2 cup), and subbed a dash of chili powder for the cayenne.

Perfect Popcorn

Stovetop Popcorn

Finally, a popcorn recipe that tastes amazing.  I found Alton Brown's popcorn recipe after trying many others.  It's light and crunchy, and can be made with ghee instead of oil (or a combination of the two).  I put the bowl right on the gas burner and used oven mitts to shake it every 30 secs or so.  Not a single burned kernel!!!  Drizzling melted ghee over the popcorn and adding extra salt took it to a new level, but that part was definitely optional.