Discussion in 'Recipe Central' started by kkrish, Dec 16, 2016.
Please post Instant Pot recipes in this section.
1. Paal Payasam (milk payasam)
Whole milk - 1/2 gallon (2 liters)
Raw rice - 1/2 cup
Ghee (clarified butter) - 1-2 tsp
Sugar - per individual taste
1. Place the ghee in the inner pot.
2. Smear the sides with the same ghee to prevent milk from sticking to the sides.
3. Start the "Saute" button
4. Roast the rice till it turns opaque
5. Switch the off button.
6. Pour the milk
7. Press the "manual" button and set for 20-25 minutes.
8. Keep the knob in the "Seal" position.
9. When the cooker beeps Press the Off button.
10. When the pressure button goes down (I couldn't wait - so slowly turned the knob to vent position )- remove the payasam and add required sugar.
( I haven't tried with sugar added)
What a lovely start...I will try to make it all one pot dishes ... makes life simpler.
In the spirit of Margazhi..let me post the next one
Venn Pongal (savory pongal)
Should serve 3 or 4(if u have other things)
Raw Rice -1 cup
skinned halved moong dal(pasi paruppu) 1/3 cup
Ghee- 3 table spoons
Pepper corns-10-12(I powder most of it and leave just a one or two whole)
asafoetida- 2 pinches (will measure next time)
Grated ginger-1.5 tsp
Curry leaves-one sprig
Cashews -10 -broken into halves
salt to taste
water -3.5 -4 cups. (depends on the consistency u like..we like it soft and mushy temple style so go for 4)
1. Set the instapot in saute mode(no lid). Add a tablespoon of ghee to the inner pot. Once it melts..add cashews. Once golden brown..remove it with a slotted spoon and keep it in bowl next to u.(keep an eye .. cashews burn easily)
2.Add another tablespoon of ghee..add jeera once it crackles..add asofoetida ,curry leaves,ginger,pepper , saute for about 30 sec.
3. Add raw rice + dal and toast it for about a min or so. U will get a nice aroma.
4.Add water salt to taste..and put it in manual mode (high pressure and about 20 min)
close the vent .
5.Once the timer goes off and the valve goes down its safe to open.
6.Open the lid...use a potato masher to mash the pongal check salt..add the last dollop of ghee ,cashews and voila ....steaming hot pongal is ready to serve.
Instead of step 3
My mom toasts dal +rice first on the dry pan and adds it directly to the cooker and adds water. I have tried both ways...and both taste exactly the same..and I save an extra vessel to wash
Thanks for starting this Instant Pot - Recipes thread.I have been using this pot for a year.I use this for to make pulavo,pongal,brown rice ,white rice ,soups,and toor dal and dal payasam.
Looking forward to learn more recipes.
Cooking pasta alone is good paisa vasool for me for the IP. It's the perfect OPM - One-Pot Meal.
1) Saute mode - in olive oil, saute some dried basil and any vegetables of your choice (I usually do bell peppers, onions, mushrooms, spinach and broccoli)
2) Add in some pesto, pasta sauce and whatever else you like added to your pasta
3) Salt and pepper, add uncooked pasta and give it all a good mix
4) Add just enough water to cover what's in the pot and manual mode for 4-5 minutes with quick release of pressure
5) Garnish with some grated cheese
Days when I feel really lazy to make anything elaborate, this is my staple!
Thanks ! I tried paal paayasam came out well.
That's great @jskls
Semiya(vermicelli) - 3/4 cup
Milk - 3 cups
Water - 1 cup
Sugar - 1 cup
Ghee (clarified butter) - 2 tsp
Cashews - 5-6 Halved (10-12 pieces)
Raisins - optional
Cardamom powder - 1/2 - 1 tsp (per individual preference)
Saute mode - Place the ghee and fry cashews till they turn slightly brown
Remove cashews and keep aside.
In the remaining ghee, roast the semiya till it turns slightly brown
Add the milk
Add the sugar.
Switch to Manual mode - 20 minutes.
When pressure is reduced, open lid, add the fried cashews and cardamom powder.
Sugar can be adjusted per individual taste.
Chole (Channa) for Batura.
I did this in two steps:
Kabuli channa (garbanzo beans) dry : 2 cups
Baking soda - 1 tsp
Onions - 2 (large) - coarsely ground
Tomatoes - 4-5 medium tomatoes - coarsely ground
Ginger - 1 inch freshly chopped
Cumin seeds - 3 tsp
Hot Chili (Cayenne pepper) powder - 1 tsp (adjust per individual tolerance level)
Coriander powder - 1 tsp (optional)
Turmeric powder - 1 tsp
Oil - 3 tablespoons (ghee will add flavor and calories )
Coriander leaves (Cilantro) garnishing
Salt - to taste
Water - 1 cup
Soak kabuli channa (garbanzo beans) overnight with baking soda.
Next day pour out the water and rinse the beans two or three times.
Place beans in instant pot and add required amount of salt
Press "beans/Chili" button.
When pressure is released transfer the cooked beans to another container.
Make a paste:
1 ladle of cooked channa
Start instant pot with clean inner pot
Saute mode -
Place oil in pot
Add the coarsely ground onions and saute till the paste starts browning ( a pinch of salt will speed up the process)
Add the tomato paste and saute.
Add the chili powder, coriander powder, and turmeric powder.
Once the oil starts oozing out, add the cooked channa, the ground paste, and water.
Add salt to taste.
Close lid and again cook on "beans/chili" mode.
When pressure is released added chopped cilantro, and cumin powder.
If too thick add a little water and allow to simmer till it reaches desired thickness.
Note: There may be better methods. I am experimenting with this new appliance. I was happy because the channa having cooked twice, turned soft and easy to eat with Chappatis.
I've made rajma, sambhar (my version), and chole so far. It's really convenient not having to stand and monitor the stove, or to tell family when to switch off the cooker. It is always an estimate for me, never an exact number of whistles. Depends on how far part the whistles come.
Will try with baking soda. And I never rinsed the beans after soaking. In fact, used that for cooking, and it ended up frothing and clogging the lid. Will try pouring out the water.
Also, I used regular manual mode, not beans/chili, so one more new thing to try.
Mine also came out soft, perfect to eat with chappatis. Not so soft as to disintegrate when we stir the chana before serving. I ate it for three days -- a record for me!
Have to fine tune the sambhar recipe. Right now the veggies get over-cooked.