Discussion in 'Recipe Central' started by kkrish, Dec 16, 2016.
Muje Hindi path nahi is what Kamala replied. Wait, what language is that?
See! My Hindi is unrecognizable.
Google translate to my rescue...
ok.. sorry I thought this is a thread for recipes.
In order to make @Rihana happy, I decided to select something that would use "Saute" mode today. The aroma of the vegetable briyani is filled throughout the house now thanks to the recipe given by the Telugu woman in the video below. Is language a barrier for cooking?
Instapot - Veg. Briyani
Ingredients - All quantities are only for one person to eat twice a day
1) Rice - 1/2 a cup
6) Chili Powder
7) Cumin Powder
8) Coriander Powder
9) Turmeric Powder
10) Ginger Paste
Put InstantPot on Saute Mode and pour oil. After oil is heated, fry the onions and then add ginger paste, garlic paste, coriander powder, Turmeric Powder, Cumin Powder, Chili Powder and Salt. First add Cauliflower to give some more time for cooking. Then, add potato, beans and carrots. Finally, add rice and double the water of rice quantity.
Switch the instantpot to manual mode and cook all the items for 10 minutes. After cooking is over and when the indicator moves to 00.00, move the pressure weight to venting mode to release pressure. After sometime, you would notice the safety valve going down. You are now free to open and eat a nice vegetable briyani.
Note: I ended up modifying some of the preparation methods suggested in the video to make it right. She suggested only 6 minutes of cooking and I increased it to 10 minutes. I have removed green chili as I have added red chili powder already.
Viswa Sir, you own this thread now and you are giving us all a complex!!!! It is amazing... for me Basmati usually cooks in 4 minutes manual with 1:1.25 times water and anything above that turns it mushy. How do you get the fluffy texture every time? :-o
@Viswamitra lovely post .....have been sitting at work for the last 3 hrs..tired and ready for lunch when its barely 8.30 am......i wish I could reach across my screen and eat that!
I am not a culinary expert and I am just exploring various options by trial and error. As long as I don't burn any of my wife's kitchen appliances and she could find them the way she left before leaving for India, I can survive.
I am using GI Basmati Rice and may be that is why more water is needed. The girl in the video also suggested 1:1.5 rice/water ratio and only 6 minutes cooking after Sauti mode frying was over and I increased it to 10 minutes based on previous day experience. It worked. But I followed her instructions to move the weight to pressure venting mode and the valve came down immediately. I left the IP unopened for a while and then took the photograph.
I myself resisted the smell for this long since 8:30 a.m. to reach 12 noon before eating it. Now it is 11:53 p.m. and I have 7 more minutes to taste it.
I work from home and unfortunately my office is right next to the kitchen.
P.S.: Posted at 12:25 p.m. Hmmm..... Really delicious!!! Back to work.
For as long as I remember its not a festival at home if paruppusili is not on the menu. Very popular south indian side . Typically served with Morkuzhambu(majjige hull/kadi) or rasam. The traditional way to cook this is to soak the lentils for a few hours then grind it coarse and slow roast on a pan till its soft crumbly and golden brown. Veggies like cluster beans /reg beans /plaintain flower steamed separately are added at the end. Its an elaborate process and worth every bit of it.
I have been looking for an efficient way to do this. Its not quite OPOS and does not taste as good as the traditional way but its close..really really close.
Beans Paruppusili (Beans with lentil grits)
1. 1/2 cup of tuvar dal
2. 1/2 cup chana dal
3. 2 red chillies
4. 3.5 cups of chopped beans
5. salt to taste
6. 1 tsp of hing
7.2 tbsp of oil
8 1tsp of mustard seeds
8. 7-8 curry leaves.
1. Grind 1-3 in ur food processor/mixie or blender to a coarse powder. (should be like rice rava).
2.Soak in about a 3/4 cup of water for about 2-3 hours. Be careful with how much water u add. The water has to be barely enough to soak the mixture. Add couple more table spoons if u think its too dry.
3. Mix salt 1-2 tsp(to taste) and 1 tbsp of hing to the batter and keep it ready.
4. In IP add a cup of water to the main pot and place the trivet .Keep the chopped beans with about 1/4 cup of water 2 tsp of salt in the bottom and the container with the soaked dal on top.
5.Manual for 6 min. Release pressure after 1 min,
6. Open when safe . The dal mixture might look a bit watery. It will absorb water and quickly dry out. Fluff with fork so u have nice crumbles.
7.In a wide bottom pan add the remaining 1 tbsp of oil..once hot add mustard seeds curry leaves and the dal mixture. Saute for a couple of min.
8.Drain the water from beans .Add to the end. Cover and let it sit for few min.
9.Taste and add salt as needed.
Serve with rasam/hot rice and ghee.
Notes : 1. In IP beans was cooked perfectly and so was the dal mixture.
Paruppusili in under 15 min if u dont include soaking time. Literally unheard of.
2. Major revelation..yes u can use pyrex glass bowls in IP. I saw those pics in FB never believed it could be done.
@Viswamitra inspired pics
@justanothergirl, you have sold me on the IP. Just ordered one off of Amazon. I never thought making my all-time favorite dish paruppusili could be so easy!