Mutton Curry in INSTA POT

Ingredients: Mutton - 2 lbs, cut into small pieces Onion - 1 large red onion, chopped into medium pieces Tomatoes - 2 medium, finely chopped Oil - 3 tbsp Green chillies, slit - 3 Ginger garlic paste - 2 tsp Mint Leaves - 1/2 cup Coriander Leaves - 1/2 cup Powders: 
Coriander Powder -1 tsp Chilli powder 1 tsp Shan Meat Masala -1 tbsp Turmeric powder 1 teaspoon Salt , as per taste

dry garam masala :  
Cinnamon - 2 pieces
cloves - 5
cardamom - 2
pepper corns - 1/4 tsp


preparation: Marinate mutton pieces with Salt, Turmeric Powder, Chili powder, Coriander Powder, Ginger Garlic paste Mix well and set aside for 20 minutes. Method: 1. Plug in INSTA POT and tap sauté mode,
2. Heat Oil and add all dry masala's and fry nicely, 3. Now add onions n green chilies and fry till the onions turn light brown 
4. Now add the mint leaves and coriander leaves and continue to saute. 5. Add tomatoes and let them fry till they become mushy. 6. Add the meat and saute for 5 mins 7. Add water till meat is covered
8. Add meat masala and mix well 9. Cancel the sauté mode and Close the IP lid and pressure cook for 12 minutes 10. Leave it until the pressure releases it self  for 13-15 minutes
11. Now open the lid and keep it sauté mode again and cook for 5-10 mins until u get a good boil.

Veg Pulao with coconut milk in INSTA POT

Veg Pulao with coconut milk

Ingredients 
Rice :4 cups ( basmati) soak for 30 mins
coconut milk cans - 1.5 cans ( 1:1.25 so mix this coconut milk with water and make 5 cups)
ghee - 4 tbsp
Ginger garlic paste - 1 tsp ( optional ) I did not use it
green chili - 6
Mint - 1/2 cup
coriander leaves - 1/2 cup (optional)
roasted cashew in ghee
carrot - 1/2 cup chopped very small
Peas - 1/2 cup
Beans - 1/2 cup
onion - 1 small sliced long
Priya Biryani masala powder - 1.5 tsp ( or any pulao masala)


dry garam masala :  
bay leaf - 4
Cinnamon - 2 pieces
cloves - 5
cardamom - 2
pepper corns - 1/4 tsp
shahi jeera (cumin) - 1 tsp
green chili - 6
star anise - 1

salt - 2 tsp
water : 1 cup basmati rice  = 1.25 cups of water
(so mix coconut can with this water and keep a side)

Method :
 Plug in INSTA POT and tap sauté mode,
Heat ghee and add all dry masala's and fry nicely,
Now add Onion and green chili and fry till they are soft
now add ginger garlic paste, fry until light brown
now add carrot, beans and peas and fry for few mins
now add mint and coriander leaves (optional) and fry for a min
now add rice n roast for 1 min
now add pulao masala and mix well
now add coconut and water mix and salt mix well
now add salt and roasted cashew (optional)
Now cancel Saute mode and press Manual mode and keep time as 6 mins.
and leave it until the pressure releases it self for almost 12 mins.

Bell Pepper fry with Besan

Bell Pepper fry with Besan.

Bell Pepper : 3 chopped bite size
Roasted bengal gram (putnala pappu): 2-3 tbsp
Sliced green chillies (pachimirapa): 4
Ajwain (vamu): 1 tbsp
Garlic pods (velulli rebbalu): 3-4

For talimpu
Dry red chilly (endumirapa): 1, urad dal (minapappu): 1 tbsp, Cumin seeds (jeelakarra): 1 tbsp, mustard seeds (aavalu): 1/2 tbsp

Turmeric powder: 1/2 tbsp

Salt: As per taste

Oil: 4 tbsp

Procedure

1: Blend roasted bengal gram into a fine powder. Keep it aside

2: Heat 4 tbsp oil in a frying pan, add and saute (fry) spices one by one for a minute in high flame

3: Mix capsicum and green chillies, saute (fry) for 1 minute in high flame

4: Add, mix 1/2 tbsp turmeric powder and ajwain (vamu). Let it cook for 1 minute in high flame

Note: Fry ajwain (vamu) in little oil as shown below
5: Add and mix 1/2 tbsp salt, saute for 1 minute

6: Add 2-3 mashed garlic pods to it and fry for 10 minutes by keep on moving once in a while in medium flame

7: Add and mix roasted bengal gram powder to it, saute (fry) for 5 minutes in medium flame by keep moving it

Turn off the flame once curry is ready

Hot and spicy capsicum fry is ready to serve. It tastes good with steamed rice, pulka and roti.

Chicken Sprouts noodles. ( I used Sprouts as my noodles)

Chicken  Sprouts noodles. ( I used Sprouts as my noodles)

Sprouts  - 1 lb
Chicken - 1 cup cubed
Vegies - 1 cup
egg - 2
onion - 1/2
green chilies - 3 chopped fine
garlic - 4 chopped fine
soya sauce - 3 tsp
noodles masala - 2 tsp or to taste or any spicy sauces u want
sesame oil - 1 tbsp for garnishing
chili oil - 1 tsp for garnishing
oil - 2 tbsp
pepper
salt




Preparation :
1. Boil water in a pan and add sprouts for 2 mins and rinse them under cold water and keep a side.


method :


1. Heat a wok and add oil
2. Add chicken, add pepper n salt and fry until u can see oil floating and keep aside in a plate.
3. Now in same oil, break eggs and make scramble with pepper n salt and keep aside in a plate.
 4. Now in same oil add onion, garlic , green chilies and fry for a 1min.
5. Now add vegies n fry nicely for 5 mins
6. Now add fried chicken , eggs and noodles masala and stir well
7 . Add cooked sprouts and mix well.
8. Cook on high heat so that we should see any water and sprouts get fried nicely.
9. Add soya sauce and mix well.
10. Add sesame oil and chili oil and mix nicely.

Insta Pot Veg or Paneer Biryani

Insta Pot Veg  Biryani

Ingredients:

6 tablespoons of oil
1 tablespoon ginger garlic paste
1 tsp  red chilli powder
3 green birds eye chilies (add the whole)
Few(4/5) curry leaves
A bunch of mint leaves (1/2 cup)
1/2 cup curd/yogurt
Salt, to taste
2 tsp biryani Masala powder
1/2 teaspoon of Turmeric powder
2 medium sized, diced red onion
4 medium sized, diced tomato
4 glasses of Basmati rice ( soak in water for 30 mins)
2 cups Mixed vegies ( gobi, aloo, beans , carrots and peas) or you can just use Panner and peas.

Instructions:

1.Turn ‘ON’ Sauté mode, adjust it to 'Normal', and add oil. Wait for the oil to heat up.

2. Add curry leaves, green chilies, red onions and sauté for a few minutes

3. After ginger garlic paste and sauté for a few minutes. 

4. Add mint leaves and tomatoes and mix well.

5. Move the base mix to a side, and quickly fry the Vegies or Paneer to give it burnt/fried texture.

6. Add turmeric powder, red chili powder, salt , biryani masala powder and half a bunch of cilantro

7. Add curd/yogurt and mix well and let it sauté for a minute.

8. Add  the  4 cups of rice  add 5.6 cups of water (1:1.4)

9.  Add coriander leaves and mint leaves on top

10. Turn on Manual mode, set it to 6 minutes, with whistle in SEALING mode.

11. Let it NPR for around 9 mins. Do a QR to release any remaining pressure.

12. Serve hot!

Shika's Chicken Dum Biryani

My friend Shika made this amazing chicken biryani for office Thanksgiving Potluck. It tasted yum.

1.       Chicken (or mutton) Marinade :  Marinate this for 24 hours at least (throw all this in a bog bowl or zip lock bag)

·         Washed n cut meat

·         Curd (desi dahi)

·         Red pepper powder

·         Coriander powder

·         Turmeric powder

·         Salt

·         Garam masala powder

·         Lime juice

2.       Rice: Cook rice ahead of time [N cups rice + (N+2) cups water]

3.       Saffron + warm milk (soak for 5 min at least)

4.       Cilantro chopped

5.       Mint (optional) (I don’t like mint in my biryani)

6.       Take a pot with good depth (6-7 inches maybe so we can have multiple layers of chicken n rice)

7.       Heat Ghee and add:

·         Cumin

·         Clove

·         Green Cardamom

·         Black cardamom

·         Cinnamon

·         Black peppercorns

·         Star anise

8.       Layering:

·         Add 4-5 onions (long cut) and mix it with ghee, slow down the heat to minimum (we do not want onions to cook, they should caramelize slowly after the layering is done, start the layering immediately)

·         Add a layer of marinated chicken

·         Add a layer of rice (all chicken should be covered nicely and more)

·         Add mixture of milk + saffron

·         Add garnish of cilantro (+mint)

·         Add second layer of chicken

·         Second layer of rice + saffron milk + cilantro

·         Add third layer of chicken

·         Third layer of rice + saffron milk + cilantro

·         Repeat this till you exhaust chicken and top layer should always be rice.

·         Wrap dough on top of the edge of the pot, put on the lid on top of the dough ring and press enough to seal it in without any vents (steam should not escape)

 

Heat on high/medium for 20 mins (time it!)

Heat it on low for another 30 mins

Insta Pot Egg Biryani

Insta Pot Egg Biryani

Ingredients:

Eggs - 10 (boiled)
Basmati rice - 4 cups ( soak for 15 mins)
Onion - 2 M chopped
Tomato - 4 M chopped
Green chili - 5 chopped
Curry leaves - few
Mint - 1/2 cup
Coriander leaves - 1/2 cup
Curd - 3 tbsp
Ginger garlic paste - 2 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 - 1 tsp
Biryani masala - 3 tbsp ( I used Shan mutton biryani masala)
Salt - to taste
Oil - 6 tbsp
Dry Masalas - Bay leaf(3), cardamom(4), Cinnamon( 1 inch) Black cardamom( 3) Pepper seeds ( few)
Cloves (5) and Shahi Jeera ( 1 Tbsp) Instructions: 1.Turn ‘ON’ Instant Pot and click Sauté mode, add oil and all dry masala's and fry for 1-2 mins. 2. Add curry leaves, green chillies, red onions and sauté for a few minutes 3. After ginger garlic paste and sauté for a few minutes. 4. Add mint leaves and tomatoes and mix well. 5. Move the base mix to a side, and quickly fry the boiled eggs to give it burnt/fried texture. 6. Add turmeric powder, red chili powder, salt , biryani masala powder and half a bunch of cilantro 7. Add curd/yogurt and mix well and let it sauté for a minute. 8. Add the 4 cups of rice add 5.6 cups of water (1:1.4) 9. Add coriander leaves and mint leaves on top 10. Turn on Manual mode, set it to 6 minutes, with whistle in SEALING mode. 11. Let it NPR for around 9 mins.Do a QR to release any remaining pressure. 12. Serve hot!

Moong Dal Cabbage fry

Moong Dal Cabbage Fry

Ingredients

Cabbage: 1/2 Kg ( ½ head)
Moong Dal: 100 grams ( ¾ cup)
Ginger – 2 or 3 inches or 20 gms
Green Chilies: 8
Curry Leaf: 1 Stem
Mustard Seeds: 1 tsp
Cumin Seeds: 1 tsp
Dry Red Chilies: 2
Urad Dal: 1 tsp
Turmeric Powder: 1/2 tsp
Coriander Seeds Powder: 1 tsp
Coconut Powder: 3 tsp
Salt: 1 tsp
Oil: 3 tsp
Lemon drops : 2 or 3
Water

Preparation :

1. Meanwhile blend Ginger and Green Chilies into paste

2. Cook Moong dal adding 1 glass (250 ml) Water and 2-3 drops of Oil in high flame for 8-10 min (Podi podi ga vundali pappu, mettaga avakoodadu)
3. Add 1 glass of water to container, cook Cabbage in that water adding 1/2 tsp Salt and 2-3 drops Lemon Juice in high flame for 5 min
4. Strain water from cooked Moong dal
5. Strain water from Cabbage when cooled
6. Heat Oil in a pan, fry Urad Dal, Mustard Seeds, Cumin Seeds, Dry Red Chilly, Curry Leaves
7. Let them fry for a min
8. Add Ginger Chilly paste, fry for 2 min and keep moving
9. Add 1/4 tsp Salt and 1/2 tsp Turmeric Powder
10. Add Cooked Cabbage and Moong dal. Mix once and close the lid, fry for 10 min in medium flame (add salt if required after tasting and mix in between)
11. Add 1 tsp Coriander Powder and 4 tsp Coconut Powder fry for 5 min in high flame by mixing thoroughly
12. Garnish with coriander leaves

Note : Adding lemon drops while cooking cabbage removes bad smell (Pachi vasana vundadu).

This is protein and negative calorie curry which is good for weight reduction