Instant Pot Quinoa

1c. quinoa, rinsed
salt (1/2 tsp?)
1.5c. water

Set instant pot to 1 min manual mode.  QR after 10 mins.

Instant Pot Kala Chana

I want to try this recipe from TwoSleevers:

https://twosleevers.com/2017/07/instant-pot-indian-sookha-kala-chana-black-chick-peas/

Lemon Semiya Upma (Vermicelli)

http://cookiesandcurries.com/2013/01/07/vermicelli-lemon-baath/

Jeevi's Kurma

For grinding. 
Garlic - 3 pcs
Green chilly - 1-4 (Jeevi used 1 chili for mild)
Cloves - 2 
Cinnamon - about an inch 
Ginger - about half inch
Saunf (fennel seeds) - 1 Tablespoon (Tbs)
Pottu kadala - 2 Tbs
Coriander powder - 3Tbs
Coconut - 2/3 cup
Cashew - 3 (optional)
Grind all the above to a fine paste. 

Oil in pan. Add a bay leaf. Then add your veggies to it. Add some water, salt and let cook for 5 mins.  Then add the ground paste to it. And let everything cook till the raw smell goes. 

Veggies - tomato - 1, carrot, beans, cauliflower, green peas, potato would go well.

Instant Pot Black Beans and Rice

1/2 onion, diced
1 tsp garlic
1 red pepper, diced
1 c. frozen corn
1 can (15 oz) black beans, drained and rinsed
1 cup rice
2 Tsp taco seasoning
olive oil

Set instant pot to Saute.  Add oil, then onion and garlic, eventually red peppers and corn and taco seasoning.  Cook for a few mins, then mix in the black beans and rice.  Add proper water ratio for the amount of rice (I added 1 c. sona masonry rice, and 2.75 c. water).  Season with salt (1/2-1 tsp).  Cook on manual mode (high pressure) for 9 mins.  10 mins rest then QR.

Garnish with chopped avocado, cilantro, salsa, and grated cheese.
*I could have used 2 cans beans to make it a more hearty dish
*next time I'll increase the taco seasoning to 1 Tb. as the dish was on the bland side
*both kids ate it!

Ethiopian Potato Carrot Alicha

1 onion, thinly sliced
1 tsp garlic
2 med potatoes, precook in micro and cut into cubes
3 carrots, peeled and sliced
4 Tb oil
1/2 tsp turmeric
salt

Heat pan and add onions, cooking for about 2 mins.  Add oil.  Cover and cook for another 4 mins (med heat), stirring once or twice.  Add garlic and carrots, and a little water.  Cover and cook another 4 mins.  Add turmeric and salt, cook a few more mins.  Add potatoes, a little more water, and cook a few more mins until everything is well seasoned and carrots are tender.

Adapted from http://howtocookgreatethiopian.com/ethiopian-potato-and-carrot-alicha/

Broccoli Crisp

I definitely want to try this recipe from Deepshikha's Food Diaries.

Broccoli Crisp