Noodles with Paneer

Noodles with panner

Noodles - top ramen - 3 packets (boil the noodles and strain and wash with cold water)
Paneer - 12 cubes ( marinate with little red chili powder, coriander powder, jeera powder, turmeric, salt n ghee)
Onion - 1/4 cup - chopped
mixed vegetables - 1/2 cup
soya sauce - 2 tbsp
noodles masala packet - 3

Method :

1. Heat oil in a pan, Add paneer and fry nicely and put them away in separate plate
2. Now in same pan, add onion, mixed veggie's n fry nicely
3. Now add masala packets and stir well
4. Now add boiled noodles and soya sauce.
5. mix well and check salt n serve.

Shrimp Biryani in Insta Pot

Shrimp Biryani in Insta pot

for marination
Shrimp - 3-4 lbs
Red chili powder - 1tsp
Turmeric - 1/2 tsp
Coriander powder - 1tbsp
green chili - 1 chopped
ginger garlic paste - 2 tsp
mint leaves - 1/4 cup

Dry garam masala:
bay leaf - 2
black cardamom - 2
green cardamom - 2
cinnamon - 2 inch
star anise - 1
mace - 1
pepper corns - few
cloves - 5


Rice : 4 cups  ( soak for 30 mins)

For curry preparation :
Onion - 2 medium (chopped)
tomato - 2 medium ( chopped)
mint - 1/4 cup
coriander leaves - 1/4 cup
biryani pulao masala - 2 tsps ( i used Shan biryani masala)
oil - 2 tbsp
Ghee - 2 tbsp



Method :

1. Plug in INSTA POT and tap sauté mode in medium.
2. Heat 2 tbsp ghee and oil
3. Add Dry masalas and fry for few secs
4. Now add onion and fry till golden brown
5. Now add ginger garlic paste n stir for min
6. Now add tomato and stir well and let it cook for 5 mins
7. Now add biryani masala and stir well
8. Now add mint leaves and coriander leaves n give a mix
9. Add marinated shrimp and stir well and cook for 10 mins covered with normal glass lid.
10. After 10 mins Open the lid and you will see shrimp with gravy.
11. Now add soaked and drained rice on top of shrimp and spread.
12. Now add 3.5 cups of water ( as you have enough water in shrimp already from gravy)
13. check the salt and close the lid and stop saute mode.
14. Now press Manual mode and keep time as 6 mins and close the Insta Pot and seal the vent.
15. After 10 mins, let manually release press with a spoon and open the lid and transfer rice to serving dish.
16. serve with your fav Raita.

Sreshta Lunch Box series - 5. Carrot and tomato egg rice

Rice - 1/4 cup cooked
Onion - 1/4 chopped finely
Carrot - 1/4 cup ( chopped finely)
Tomato - 1/2 chopped
Egg - 1
Lemon - 1/2 juice or you can use Aamchur powder
Green chili - 1 deseeded and chopped
Turmeric - 1/4 tsp
salt - as needed
Choley masala - 1/4 tsp

Seasoning :
chana dal - 1/4 tsp
urad dal - 1/4 tsp
mustard seeds - 1/8 tsp
cumin seeds - 1/4 tsp


 Method :

1. Heat oil in a pan
2. Add seasoning items, Onions and green chili and fry nicely
3. Now add turmeric, salt n mix well
4. Now add Carrot and fry for 1 min
5. Now add Tomato and let it cook and oil ooze out
6. Add Rice and mix well and check salt and check chilly masala n mix well.
7. Squeeze lemon and mix well.