Instant Pot - Recipes

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

  1. Vedhavalli

    Vedhavalli Gold IL'ite

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    Rice to water ratio is 1:1.5 .
    I use, manual low-pressure cooking for 6 min do quick release. I tried pot in pot with basmati in same method works fine.
    Give a try.
    Rice setting(12 min) option wont give grain separate rice for basmati.
    I use Rice option only for boiled, raw Sona masoori and brown rice.
     
  2. kkrish

    kkrish IL Hall of Fame

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    20180719_091327.jpg
    @justanothergirl
    I made Chakka Pradaman today and everyone loved it; even our in-house food critic :)
    Thanks for the recipe JAG
     
  3. kkrish

    kkrish IL Hall of Fame

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    @MalStrom Thanks a ton.
    Garlic pickle .
    20180719_181820.jpg

    I made two revisions to the original recipe - I chopped it finely and added some tamarind extract for tartness.
     
  4. MalStrom

    MalStrom Platinum IL'ite

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    Thank you, Rihana, JAG and Vedhavalli for the rice tips!
    I will try these and hopefully be able to retire the rice cooker. I was cooking directly in the pot and letting steam release on its own so this should solve it.
     
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  5. kkrish

    kkrish IL Hall of Fame

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    LEMON PICKLE (key-lime pickles)

    I had bought some key-lime about two weeks ago.
    I quartered them, put salt and kept the bottles (closed tight) on the windowsill in the sunlight.
    The juices were almost nil yesterday and all the salt was absorbed by the lemons.

    20180719_092418 (544x640).jpg

    Ingredients:
    • Lemons Quartered salted - 2 cups
    • Chilli powder - two table spoons
    • Turmeric powder - i tablespoon
    • Gingley/Sesame seed oil - 1/4 cup
    • Grated ginger 1/4 cup
    • Asafoetida powder - 2 tsp
    • Water - 1/2 cup
    • Salt - to taste
    Dry Roast and grind to powder:
    • Mustard seeds - 2 teaspoon
    • Fenugreek seeds - 1 teaspoon
    20180719_091647 (513x640).jpg
    Picture from top clockwise:
    • Turmeric powder
    • Mixture of mustard seed, fenugreek seed,a nd asafoetida powders.
    • Chilli powder.
    Grated ginger:
    20180718_081347 (360x640).jpg

    Method:
    • Saute mode: When "hot" add oil.
    • Add turmeric powder, roasted seed powder, and then chilli powder quickly giving a stir as each powder goes in. Care to be taken that he chili powder does not turn dark.
    • Immediately add the cut lemons. Add grated ginger.
    • Give everything a good stir.
    • Add water.
    • Add a little bit of salt. Teh lemons are already salted. So be careful.
    • Switch off Saute mode.

    Shift to manual mode for 5 minutes.
    You can temper the pickle with additional mustard seeds spluttered in oil. I skipped that pasrt.

    Here you have the finished lemon pickle.

    20180719_091529 (546x640).jpg
     
    Last edited: Jul 20, 2018
  6. MalStrom

    MalStrom Platinum IL'ite

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    Wow! Thanks for this! Just in time for weekend grocery shopping!
     
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  7. HazelPup

    HazelPup Platinum IL'ite

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    Thanks to the tips with coconut milk pulao in IP made Cabbage pulao that came out well

    Rice 1 cup
    Water 1/2 cup
    Coconut milk 1/2 cup
    Cabbage 2 - 2 1/2 cups shredded
    Green Onions 1 brunch sautéed
    Green peppers - 1/2 cup

    To grind
    1/2 tsp sonf powder * Coriander leaves - handful + 2-3 green chilies + ginger - little + mint little. - grind to a thick paste with little water.

    Rinse rice - remove water

    Turn IP to Sauté mode
    Add grapeseed oil - 1 tbsp
    Add black small jeera - 1 tsp
    Add green peppers
    Add ground paste
    Sauté for a min
    Add cabbage mix
    Add rice water coconut milk

    Turn IP to rice 12 min normal mode. Normal pressure release. Finally add green onions while serving
     
  8. sokanasanah

    sokanasanah IL Hall of Fame

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    A good part of the stickiness is an inherent property of the rice variety, dictated by the starch content, starch type, and the processing. This is why basmati, shari, and orzo are all different. The type and content of the starch remain constant as long as you are using reliable brands so that the cooking can be matched to rice-variety, adjusting water ratio, time, and heat. However, for a given variety of rice, the processing can also differ, leading to variation in the surface starch between different brands. A brief soak and extensive washing help by removing surface starch and reducing stickiness. Cooking in an inner pot changes the amount of heat the grains are subjected to; so yes, all other things being constant, the texture will change.
     
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  9. justanothergirl

    justanothergirl IL Hall of Fame

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    Yaay glad it passed the litmus test :) !
    OMG..my colleague at work dropped off a bag full of lemons from her garden at my desk this morn. These are Meyer lemons with a slightly thicker skin . I used to save it mostly for my lemon bars. Am going to try this pickle this weekend. Kamala for thicker skin do u recommend I go longer than 2 weeks in sun?
     
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  10. Viswamitra

    Viswamitra IL Hall of Fame

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    A+ to Soka for that suggestion and A+ to Viswa for implementing it regularly. There is a rational behind generations earlier washing the rice thoroughly before cooking. It was removing not only insects and husk, if any, but also remove substantial surface starch. Nowadays, if the exporters add plastic rice, it can also be removed through this process. :yikes:

    You are sounding like my son. :)

    Viswa
     
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