Cooker Mutton pulao

 
Basmati rice - 2.5 glasses ( wash, soak n keep aside)

Set - 1

Oil - 4 tbsp

Mutton - 500gms - 2 lbs
Onion - 1 onions
Green chili - 2 chopped fine
Ginger garlic paste - 2 tsp

Salt - 3/4 tsp

Mint - 8 leaves

Cilantro - 1/4 cup chopped

Turmeric - 1/2 tsp

Water - 2 cups

Set 2:

Ghee - 4 tbsp

Oil - 2 tbsp 

Dry masala 

(Cardamom - 10, Black Mogaa - 1, Cloves - 8, Cinnamon - 4 inch, Star anise - 1, Mace - 1 flower, Bay leaf -2)

Onion - 2 medium chopped long

Mint - 1/4 cup chopped

Cilantro - 1/2 up chopped

Green chili paste - 1 tsp ( 3 chopped)

Ginger garlic paste - 2 tsp

Salt - 1.5 tsp

Curd - 200 gms

Kasuri methi - 1 tbsp

Red chili powder - 1.5 tsp

Lemon - 1 juice

Coriander powder - 1.5 tsp

Mutton stock and water - 4 glasses

Method:

Heat oil in a presuure cooker

Add onions and fry for a min

Now add green chili's, ginger garlic paste and salt and mix well.

Now add mint, cilantro, turmeric n mix well

Now add meat and mix well for 5 mins.

Now add water and close the cooker.

Give 4 whistles and switch off and open the lid.

Remove the mutton pieces and keep a side.

Keep mutton stock aside.

Now in the same cooker, add ghee and add dry masala's and fry for 2 mins.

Now add onion and fry for a 2 mins

Now add mint, cilantro, green chili, ginger garlic paste, salt.

Now lower the flame and add curd and mix well

Now add kasurimethi, red chili powder and mix well

Now add lemon juice.

Now add coriander powder and mix well.

Now add boiled mutton pieces and mix well

Now add 4 cups stock + water and let it boil.

Now add rice and mix well.

Now give 2 whistles and switch off

After 15 mins, open the lid.

Aloo Palak Recipe

Ingredients:

Onion - 1 medium (chopped)

Tomato - 2 medium (chopped)

Garlic - 14 cloves (chopped)

Green chili - 2 (chopped)

Dry red chili - 2 

Ginger - 1 inch (grated)

Spinach - 1/2 kg (chopped)

Potato - 3 chopped

Oil - 3 tbsp

Cumin seeds - 1 tsp

Turmeric - 1/2 tsp

Red chili powder - 3/4 tsp

Coriander powder - 1 tsp

Garam masala - 1 tsp

Kasuri methi - 1/2 tsp

Ghee - 1 tbsp

Directions: 
1. Heat oil in a pan, add cumin, onion, garlic, green chili, dry red chili, and fry for 2 mins
2. Now add potatoes and fry for few mins until potatoes half done.

3. Now add turmeric, red chili powder n mix well.

4. Now tomatoes, salt and fry nicely.

5. Now add coriander powder, mix well and cover and cook for few mins

6. Now add spinach, garam masala, kauri methi and dont mix.

7. Now cover and cook for 5 mins

8. mix well and add ghee nand mix and switch off.

Sweet Pongal / Chekkara pingal

 

Sweet Pongal / Chekkara pingal 

 Sweet Pongal / Chekkara pingal 

Use the same measuring cup for all ingredients ( I used 1/2 cup measuring cup)

Set 1:

Rice – 1 cup

Moong dal – 1/2 cup

Ghee - 2 tbsp

Water -5 cups

Salt - 1/4 tsp

Set 2

Jaggery - 2.5 cups

Water - 1/4 cup

Set 3

Glee - 1/2 cup

Raisins / dry Coconut pieces / Cashews - 1/2 cup

Set 4

Cardamom powder - 1/2 tsp

Ghee - 1 tbsp

 

Preparation : 

1. Set 1 -  Wash rice and moong dal and drain the water and keep aside. 

add 6 cups of water, 1 tbsp of ghee and give 4 whistles and keep aside

2. Set 2- Fry cashews and raisins in ghee and keep them aside.

3. Set 3 - Soak saffron in milk and keep aside.

 

Method:

Cooking rice and dal

1.Heat a pan and add, 2 tbsps ghee.

2. Now add rice and dal and roast well on low flame until a nice smell.

3. Now add water and salt and cook till rice is cooked nicely and water should be evaporated and keep aside.

Now for pakaam - 

4. Now take a pan and add set 2 ingredients like jagerry, water and let it boil nicely on medium flame.

5. Now strain the melted Jagerry and transfer again to dish and cook for a boil on low flame.

Frying in mixed nuts -

6. Now in another pan, add set 3 ingredients and fry till golden brown.

7. when they are turning brown, add cloves and fry for a min.

8. Now add nuts mixture to Pakaam and mix well and switch off pakkam pan.

Final step

9. Add rice mixture to pakkam and put the flame on medium and mix well for 5 mins.

10. Now add Set 4 ingredients and mix well for a min and switch off the stove and serve.

Perfect Bisi bele bath in Instant Pot.

 

Rice – 1 cup (washed and soaked)

Toor dal - 3/4 cup

Oil- 2 tbsp

Ghee - 2 tsp

Cumin seeds - 1/4 tsp
Onions – 1/2 medium onions
Ginger Garlic paste - 1/2 tsp

Tomato – 1 small chopped
Potato – 2  diced in big cubes ( like 2 inches)
Carrot- 1/4 cup
Beans- 1/4 cup
Capsicum – 3/4  - diced into 2 inch cubes
Peas – 1/4 cup
Red chili powder - 1/2 tsp

Turmeric - 1/4 tsp

Salt

Bisi bele bath powder – 2 tsp (I used MTR brand) or Sambar powder

Water - 3 cups

Tamarind concentrate paste – 1 tsp ( I use store bought TAMICON brand)

Seasoning :
Ghee - 2 tbsp
Mustard seeds – 1/4 tsp
Hing – 1/4 tsp
Curry leaves – few
Dry red chilies – 1
Cashews – 10 ( broken into small pieces



Method :

1. Heat oil in Instant and put in sautés mode in High
2. Now add cumin seeds, onion and fry for a min and add ginger garlic paste.
3. Now add Potatoes, bell pepper, Peas, Carrot and beans and fry for 2 mins
4. Now add tomato, Bisi bell bath powder, red chili powder, turmeric, salt and mix well.
5. Now add Rice, dal, and water(4.5 cups) and close the lid
6. Now press cancel to sautés mode. 

7. Now press pressure cook mode and select time for 6 mins. Once 6 mins is done release the pressure immediately.
7. Now open the lid and add tamarind paste. Check salt and add water if needed.
8. Now do seasoning with Ghee, mustard seeds, curry leaves, Dry red chili, cashews and hing and mix in above rice mixture.

9. Garnish with ghee and switch of IP.

Perfect simple dal

Set 1 ingredients

Toor dal - 1 small cup

Turmeric - 1/2 tsp
Oil - 1 tsp

Water - 3 cups

Set 2 ingredients

Oil - 3 tbsp

Garlic - 5 crushed

Dry red chili - 2 broken

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Urad Dal seeds - 1/2 tsp

Onion - 1 small chop long

Green chili - 5 slit

Hing - 1/8 tsp

Tomato - 1 medium chopped

Curry leaves - 5 

Coriander leaves - 1/8 cup chopped

Tamarind paste - 1 tsp

Salt - 3/4 tsp

Sambar powder - 3/4 tsp

Preparation:

1. Add dal, turmeric, oil and water in the Pressure cooker for 3-4 whistles and once done switch off the stove and let pressure release and mash the dal to smooth paste.

or 

2. In an Instant pot, add dal, turmeric, oil and water and press manual or pressure mode for 10 mins, once done leave it for natural release and switch off and mash the dal to smooth paste.

Method: 

1. In a pan add oil, after oil is hot, add garlic mustard seeds, cumin seeds, Urad dal, and let them turn slight brown

2. Now add onion, green chilies, curry leaves, fry till onion is light brown color.
3. Now add hing, tomato mix well and cook until tomato is well cooked.

4. Now add dal, water, salt, coriander leaves, curry leaves and tamarind paste and sambar powder and mix well.

5. let it boil for 5-10 mins. 

6. Switch off the stove and serve with white rice or Jeera rice.

Perfect Green beans poriyal

Set 1
Green beans  - 4 cups chopped very small

Turmeric - 1/2 tsp

Salt - 1/2 tsp

Water - 1/2 cup

Set 2:

Oil - 4 tbsp

Chana dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds -1/4 tsp

Onion - 1/2 Medium chopped small
Green chilis - 6 chopped

Curry leaves - 6 -8 chopped
Ginger garlic paste - 1 tbsp (finely chopped)
Coconut Powder- 4 tbsp

Salt - to taste
Turmeric - 1/4 tsp

Preparation:

1. Take a big pan, add set 1 ingredients and close the lid and cook on medium flame until water is evaporated.

Method :
1. Heat oil in a pan, add Chana dal, urad dal, mustard seeds, and cumin seeds. fry them light brown
2. Now add onions, green chili, curry leaves and fry till onions turn pink
3. Now add cooked beans and turmeric n fry for 10 mins on low flame
4. Now add salt and coconut powder and mix well and cover n cook for 5 on low flame with lid closed.

Optional: 

You can add red chili powder or red chili flakes for a spicier taste on top before taking the dish off the stove n mix well.

Perfect Boiled Egg curry with tomato puree

  

Eggs - 8 (boiled)
Oil - 3 tbsp
Cumin seeds - 1/2 tsp
Onion - 1 large - chopped
green chili - 2 chopped
Curry leaves - few chopped
Ginger garlic paste - 1 tsp
Tomato - 2 m - grind to puree
Red chili powder - 3/4 tsp
Turmeric - 1/2 tsp

Cumin powder - 1/2 tsp

Garam masala or Meat masala - 1/2 tsp
Salt - 1/2 tsp or to taste
Water - 3 tbsp or 1/4 cup
Coriander leaves - 1/4 cup few chopped

Method:
1. Heat Oil in a pan, add cumin seeds fry for 1 mins
2. Add onion, green chilis, curry leaves and fry till onions are transcluent
3. Now add ginger garlic paste and fry for 2 mins
4. Now add tomato puree, red chili powder, turmeric, salt and mix well and cook with closed lid till oil oozes out at the ends.
5. Now add water and cook 2 mins 
6. Now boiled eggs and garam masala, mix well and cook for a min. 
7. Add coriander leaves and close the lid and cook on the slow flame for more 2 mins.
8. Switch off and serve.