Instant Pot - Recipes

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

  1. kkrish

    kkrish IL Hall of Fame

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    Thanks @GeetaKashyap
    I certainly don't mind you butting in.
    That was some good information.
     
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  2. msm

    msm Gold IL'ite

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    Thank you @GeetaKashyap, will try with the skin next time.
     
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  3. Viswamitra

    Viswamitra IL Hall of Fame

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    Anyone who tried making Channa, Mango, Coconut Sundal in Instant Pot? I am assigned this important task of preparing it for Guru Poornima celebration in our Center for 20 people. I have seen one posted in the web but it is without Mango. I was wondering anyone already tried it. Otherwise, I will prepare through guess work and post my Recipe soon.

    Viswa
     
    Last edited: Jul 24, 2018
  4. justanothergirl

    justanothergirl IL Hall of Fame

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  5. Vedhavalli

    Vedhavalli Gold IL'ite

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  6. Vedhavalli

    Vedhavalli Gold IL'ite

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    Carrot Kheer with whole milk
    Ingredients
    1) boiled whole milk 1 litre**
    2) 2 medium carrots
    3) 3 tbslp sugar / maple syrup 1/4 cup or 3 tbslp honey
    4) pounded cashew, almond, pistachio, few strand saffron.
    Method
    1) pour milk in Instant pot, in saute mode.
    2) added washed peeled carrots in bite size pieces
    3) add pounded cashew, almond, saffron.
    4) now close the lid, change to low-pressure cook for 5 min. Seal it.
    After NPR , open 90% carrots would have boiled. Insert a hand blender and run for 30 sec.
    5) Add sugar/honey or maple syrup.
    Serve hot or chiiled. Kids like colder version.
    You can add condensed milk for kids and non calorie watchers.

    ** Instead of hand blender, can use regular blender once the Kheer is in room or warm.
    ** Boil milk in Instant pot at saute mode for 3-4 min. Depends on whole or 1% milk.
    I boiled in stove top to get thick rich milk, in light yellow shade.
     
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  7. kkrish

    kkrish IL Hall of Fame

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    Elephant Yam/ Senai kizhangu/Suran/Suvarna Gadde/ fry
    Ingredients

    • Yam cubed -frozen bags 1.5. (I prefer this brand because the cubes are small)
    • Onion chopped -1/4cup
    • Cayenne pepper powder(chili powder) - 1 tbsp
    • Turneric powder -1 tsp
    • Coriander powder-1 tbsp
    • Tamarind extract -1/4 cup
    • Oil -2 tbsp
    • Salt - to taste
    • Water -1/4 cup
    For tempering:
    • Oil - 1.5 - 2 tbsp
    • Mustard seeds - 2 tsp
    • Curry leaves - a sprig or two.
    20180720_073012 (360x640).jpg 20180721_073144 (480x640).jpg 20180721_073823 (561x640).jpg 20180721_073046 (514x640).jpg


    Method

    • Instapot -Saute mode
    • When hot add oil
    • Add the chopped onions and saute till translucent
    • Add the chilli powder, turmeric powder, and coriander powder, - stir quickly.
    • Add the tamarind juice
    • Add salt
    • Now open the frozen packets of suran, given a quick rinse to remove any external debris, drain the water and add to the pot. Do not thaw.
    • Add the 1/4 cup water
    • Stir the pieces till they are well coated.
    • Switch off "saute" mode
    • Cook under pressure for 3 minutes.

    This is how the end product will look.

    20180720_080619 (360x640).jpg

    • In a flat pan, heat 1.5 - 2 tbsp oil.
    • When hot add mustard seeds and curry leaves.
    • Gently pour the cooked suran on to the hot pan.
    • With a flat spatula, gently toss the mixture for even roasting.
    The suran will be very soft, so minimum handling is recommended.

    Option: sprinkle a tsp or two of rice flour for crispier coating.
     
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  8. Rihana

    Rihana IL Hall of Fame

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    kkrish, kind of a newbie question. The tamarind extract means soaking tamarind in water, and then squeezing the thick juice, right? So, adding water to pickle is fine?

    I too want to add tamarind extract so the pickle does not taste primarily of garlic and mirchi taste. Wondering if I should soak tamarind in water and get the extract or use tam-con (ready made concentrate).
     
  9. kkrish

    kkrish IL Hall of Fame

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    @Rihana
    I used tamarind extracted ... Placed some tamarind in water in the instant pot ...
     
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  10. msm

    msm Gold IL'ite

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    I tried melting the kerrygold butter for ghee, but both the times am getting lots of residue at the bottom and was wondering if am doing something wrong, or thats quite normal. Any experienced tips on reducing the residue or reusing the residue for anything useful (am I sounding too stingy, no am not :) )
     

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