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Instant Pot - Recipes

Discussion in 'Recipe Central' started by kkrish, Dec 16, 2016.

  1. Laks09

    Laks09 Moderator Staff Member IL Hall of Fame

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    I think I should just buy a new inner pot for the IP. I have already bought so much of other paraphernalia, might as well splurge! It's useful. Or do I buy another IP? Kya confusion hai!


    Soya chunks curry and broccoli dal -

    For Soya chunks curry -
    1 tsp oil
    1/2 tsp jeera
    1/2 inch sized piece of ginger and 5-6 pods of garlic crushed together
    1/2 small sized red onion chopped fine
    curry leaves
    1 tsp kitchen king masala
    1/2 tsp garam masala
    1/2 tsp chilly powder
    1/2 tsp Dhaniya powder
    1/4 tsp turmeric powder
    (Or replace all the above powders with 2 tbsps chicken masala & 1/4 tsp garam masala alone
    Or 1.5-2 tbsp pav bhaji masala/chole masala and 1/4 tsp garam masala)
    1.5 cups soya chunks(I used minis)
    1 small potato chopped into medium pieces.
    1 tomato finely chopped.
    Optional - 1-2 tsp tomato ketchup(yesterday I used 1/4 rice cooker cup pasta sauce).

    For Broccoli Dal -
    1 tsp oil
    1/2 tsp mustard seeds
    1/2 tsp jeera
    1/2 tsp turmeric powder
    Curry leaves
    2-3 red chilies
    1 tsp urad dal
    1 tsp channa dal
    2 green chilies
    1 large sized broccoli chopped into big pieces
    1/2 cup tur dal(or dal of choice)


    Steps -
    In a steel seperator, add the broccoli and dal with sufficient water(about 1 rice cooker cup) To this add salt to taste, turmeric and green chilies. Cover the seperator with a lid.

    In a separate pan, bring to a rolling boil 5-6 cups of water with the soya chunks.
    Turn to medium flame and let it cook for 2-3 mins.
    Turn off the stove and drain the soya chunks.
    In Sauté mode heat oil.
    Add jeera, brown slightly and then add the crushed ginger/garlic and curry leaves.
    When the ginger/garlic browns, add the onions and saute till translucent.
    Add turmeric powder.
    Add masala powders and as soon as it emits the masala fragrance, add the tomatoes.
    If you are prone to burning masalas then mix it all up with a teaspoon or two of water, make it a thick paste and add the paste to the onions. Saute for a minute and add tomatoes.
    Add a little water(about 1/4 rice cooker cup) and cook the tomatoes.
    Add potato pieces and saute for a minute.
    Add one cup of water.
    Squeeze out the soya chunks and let all the water in them out before putting it into the mixture.
    Add salt to taste.
    Turn off the IP.
    Place the trivet and the seperator with brocolli and dal on top.
    Cover the IP and cook on manual mode for 8 mins.
    Let the pressure release naturally.
    Open the lid, remove the seperator and trivet.
    Turn on saute mode and add a tsp or two of tomato ketchup to the soya curry, bring to a boil and turn off.

    In a tadka ladle, add oil. When it heats up add mustard. Let it splutter before adding jeera and urad/Chana dals. When the dals brown, add red chilies and curry leaves. You could add extra turmeric powder and water for the dal if required. Add this tempering to the broccoli/dal mix.

    Enjoy with rotis/rice!
    No pics but here is the finished stuff.
     
  2. peartree

    peartree Platinum IL'ite

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    Soya Chunks curry.... that sounds yum!!

    I have 4 boxes of Soya Chunks in my pantry... bought each box without knowing there were others hidden in the pantry shelf and there is only so much I can use in the pulao. Will definitely try this one! We have cut down on rice quite significantly and are doing rotis on weekdays. I am always looking for something to eat them with. Hubby has to have appropriate pairing with roti, it feels wrong to eat them with the curry we make for rasam or sambar!!
     
    Induslady, Laks09 and kkrish like this.
  3. kkrish

    kkrish IL Hall of Fame

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    Hi @Laks09
    Timely recipes for me.
    I had just bought some soy chunks and was looking for some recipes.

    I also have broccoli at home. Thanks for solving my what to cook problem.

    I am seriously thinking of a second I.Pot versus the inner pot. Waiting for a sale.
     
    Laks09 likes this.
  4. kkrish

    kkrish IL Hall of Fame

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    Your hubby and my hubby must have been brothers in the previous jenma.
     
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  5. Laks09

    Laks09 Moderator Staff Member IL Hall of Fame

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    People - Chocolate lava cake in the IP. Didn't taste as good as the ones I bake but still yummy(tasted just like the ones in one of our fav dessert haunts, now I know how they make theirs).

    Recipe courtesy: Adventures of a nurse
    IMG_2282.JPG

    I used smaller bowls and could make six with this recipe. I should have steamed it for lesser time owing to the small sized bowls. The cake wasn't as oozy as the pictures.
    This is easy to make and hard to get wrong. My DS has taken a liking to the instapot and is "helping" me cook in it. He loved making this cake with me :)
     
    Amica, Rihana, peartree and 3 others like this.
  6. soumya234

    soumya234 Platinum IL'ite

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    @Laks09 I can never bake a decent cake:disappointed::flushed:. I will try this IP cake.
    Original link shows 9 min. How much time would you recommend if I were to use smaller bowls like yours to get oozy cakes? Thank you.
     
  7. Laks09

    Laks09 Moderator Staff Member IL Hall of Fame

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    One more BBB recipe - like there aren't enough here :)

    Using a rice cooker cup measure the following into a bowl -
    1/2 cup quinoa
    1/2 cup tur dal
    1/2 cup rajma
    1/2 cup whole masoor
    1/2 cup dry sprouted moong(or regular moong)
    2 tbsp channa dal
    Two handful of brown rice and avalakki(just because I had it)
    1 cup peanuts(love it, you can use less or use it only for tadka like it's normally done)
    2 tbsps moth beans

    IMG_2268.JPG

    You should technically soak this mixture for an hour or two. I was so sick yesterday that I didn't bother.

    Additional ingredients
    1) 1 tsp mustard seeds
    2) 3-4 dried red chillies
    3) 8-9 shallots or 1/2 chopped onion(optional)
    4) 3 tbsp Bisibelebath powder(I make or at home. MTR is good too)
    5) 1/2 tsp hing
    6) 1 tsp sambar powder(optional - I rarely have sambar powder at home but yesterday I did have some and it tasted nice)
    7) curry leaves
    8) 2 tsps ghee(coconut oil is what came to hand last night)
    9) gooseberry sized tamrind ball soaked in water.
    10) 2 regular sized cups veggies - cayote squash, drumsticks, carrot, beans, cauliflower). I used the frozen pack yesterday( I hate the corn and am never using it again)
    11) 1/2 tsp brown sugar(optional)
    12) turmeric powder
    13) 1/4 cup ground coconut paste(optional)

    I did it all in one shot -

    Sauté mode. Heat ghee and do the tasks with mustard seeds, red chillies and curry leaves.
    Add shallots and fry till about translucent. Don't overdo this and brown it.
    Mix BBB powder and sambar masala with a little water and add the mixture to the onions. When it releases the aroma of spices add hing and tamrind water. Technically this should saute for a while until the raw tamrind smell goes off but I don't have that kind patience. I added the quinoa/lentils mix and veggies.
    Turn off saute mode.
    Add enough water to submerge all the dals/veggies and then add two rice cooker cups more. It's gooey so it won't be too watery. I added only one additional cup and it turned out dry.

    Optionally add 1/2 tsp brown sugar.
    Add turmeric powder and salt to taste.
    Turn on manual mode with high pressure for 20 minutes or multigrain for 20(I used high pressure)
    Let the pressure settle naturally.

    Open and add coconut paste while hot. Optionally it could be added before cooking but I don't like the coconut oil separating from the coconut.

    Remove from cooker, add 1-2 tbsps ghee and serve. I add ghee on the plate before eating because my hubby doesn't do ghee.

    Btw - all my measurements are vague because I generally don't measure with spoons or measures. I use my hands for most things except masala powders.

    I'm big on hing and turmeric. Skip the hing since bbb powder and sambar powder are bound to have some and reduce or skip turmeric.


    IMG_2271.JPG

    The above isn't stellar BBB. Could use more water. I didn't add ghee to this before getting the pic. With ghee it looks and tastes yummy.
     
    Amica, Rihana, kkrish and 1 other person like this.
  8. Laks09

    Laks09 Moderator Staff Member IL Hall of Fame

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    @peartree - Here is one for rotis for you. I haven't made it in the IP yet but it's super easy.

    Aloo Baingan(Amma's style)
    1/2 lb aloo
    1 lb small purple baingans
    1 inch piece of ginger
    4/5 garlic pods
    Curry leaves
    1 tsp jeera seeds
    1-2 tsp aamchur powder or tamrind water to substitute.
    1-2 tsp brown sugar
    1 tsp Dhaniya powder
    1/2 tsp jeera powder
    1 tsp chilly powder(use Kashmiri for color and less spice for kids)
    1 tsp garam masala
    1/4- 1/2 medium red onion finely chopped
    2 medium sized carrots finely chopped
    1/2 red bell pepper finely chopped
    1/2 yellow bell pepper finely chopped

    In a vessel add some turmeric water. Wash and chop Baingan into medium pieces and add to turmeric water. Skin and dice potatoes fine and add it to the Baingan.

    In the IP, turn on Saute mode. Add a tsp of oil. Add jeera and when it roasts add garlic and curry leaves. As the garlic turns color turn off IP. Don't wait for it to brown. Add Dhaniya powder, jeera, chilly powder and mix well. Dhaniya powder will roast and give out an aroma.

    Wash veggies thoroughly and throw out the water. Wash again with turmeric powder and salt. Add to the IP with enough water to submerge the veggies.
    Add ginger, turmeric, aamchur and salt.

    Cook on manual hp mode for 7-8 mins with NPR(I'm guessing here. Usual pressure cooker is 4-5 whistles).

    Open the IP. Use a potato masher to mash the Baingan and aloo. Once it mashes well, add the brown sugar. Mix in the onions, carrots and bell peppers.
    (You won't taste the raw onions. I do this for a couple of curries and it tastes good. Even serve this to guests since it's dressed up with all the colored veggies).
    Season with Dhaniya leaves.

    If the aloo Baingan isn't having a good red color, you could heat some oil and add some Kashmiri chilly powder and mix it in. I generally cook veggies and then add the tadka.


    Aloo gobhi (I made this in the IP the other day)
    1/2 medium onion
    4-5 pods garlic
    1/2 inch ginger(i pound ginger and garlic together and use. You could chop both and add)
    1 head of medium cauliflower chopped as medium florets
    3-4 medium potatoes chopped into medium cubes
    1 tomato finely chopped
    1/4 tsp jeera
    1 tsp garam masala
    1 tsp chilly powder(or 3 green chillies)
    1/2 tsp turmeric powder

    In saute mode, heat a tsp oil and roast jeera. Add ginger/garlic and saute until golden. Add onions. Saute until slightly brown. Add the garam masala and red chilly powder and saute. Add the tomatoes and a little water and mush up the tomatoes. Add the aloo and a little salt(just enough for aloo), add two/three tbsps water. Add turmeric and green chillies(if using).
    Turn off IP and turn it on manual mode HP for two mins. Quick release pressure and if there is water in the pan saute mode for water to evaporate. Add the cauliflower and additional salt. I add some curry leaves with the cauliflower. Sprinkle some water on the cauliflower. Steam mode with vent open for one minute.

    Open the IP, add a tsp of coconut oil and saute(we like it dry and slightly crispy).
     
    Amica, Rihana, kkrish and 1 other person like this.
  9. Laks09

    Laks09 Moderator Staff Member IL Hall of Fame

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    I think 7 mins would have been good enough. That's what I plan to do next time.
     
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  10. justanothergirl

    justanothergirl IL Hall of Fame

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    @Laks09 OMG...lovely lovely recipes and such clear instructions..thank you! Will try them out one by one. I am leaning towards another IP myself. Welcome to the IP gosht!.:beer-toast1:

    @peartree meant to post this but slipped my mind..
    After ur recipe and @kkrish 's drool worthy pic..I tried Vazhakkai podimas and it turned out perfect.
    I have made it twice already. Perfect weekday dinner with rasam.
    I have one question though..the steaming of vazhakkai leaves a dark mess in my pot...makes it harder to clean..any tips.
     
    Last edited: Apr 1, 2017

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