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.