How to cook Black-eyed peas in Instant pot

How to cook Black-eyed peas in Instant pot

Black eyes peas - 2 cups (dried) - Soak them overnight

Water - to fill an inch above the peas in the instant pot

Salt - 1 tsp

Method:

1. Plugin Instant pot, add soaked black-eyed peas, water, and salt and mix well.

2. Click manual and set time for 15 mins. Once done let it Naturally release pressure (NPR) for 15 mins.

3. Black-eyed peas are perfectly done. 

Spinach Paneer Pulao

Spinach Paneer Pulao

1 set - Grind into a paste with cold water or ice cubes
Spinach - 2 cups
Water - 1 cup
Green chili - 4


2 nd set  Dry whole  Garam Masala
Cinnamon - 2 inch
Cardamon - 4
Cloves - 6
Pepper seeds - 6
Cumin seeds - 1 tsp
Bay leaf - 3

3rd set - rest of the ingredients

Basmati rice - 2 cups ( soaked for 30 minutes)
Paneer - 2-inch cubes - 2 cups
Garlic - 4 big cloves chopped fine
Onion - 1 cup

Red chili pepper flakes - 1 tsp

Turmeric - 1/2 tsp
Pav bhaji masala -  1.5 tsp
Salt - to taste
Ghee - 1 tbsp
Oil - 3 tbsp

Lemon juice - 2 tbsp or as per your taste

Water - 3 cups ( 1:2 rice to water ratio)

Method:
1.Plugin Instant pot
2.Press saute mode and add oil and ghee
3 Add all dry whole garam masala and fry for a min
4.Now add garlic and let it  fry till light brown 
5.Now add onion and fry till golden brown
6.Now add, red chili flakes, turmeric, salt and mix well
7. Now add spinach puree, paneer, soaked rice, pav bhaji masala, lemon juice and stir for 2 mins
8. Now add remaining water and mix well 
9. Turn off sautés mode, close the lid, turn on pressure/manual mode and select 6 mins and vent should be sealed
8. let it release naturally for 10 mins, Once done switch off the instant pot and serve

Eggs with drumsticks curry / mulakada egg curry

  

Eggs with drumsticks curry / mulakada egg curry

eggs: 7

Drum sticks (mulakada) - 20 - 2 inch pieces

Onion - 1 small chopped ( approx 1 cup)

Tomatoes - 3 medium chopped fine

Ginger garlic paste: 1 tbsp Red chili powder: 1 tsp

Kashmiri red chili powder - 1/2 tsp Turmeric powder: ½ tsp Salt: 1 tsp Curry leaves: 10 leaves Green chilies: 3 whole Coriander leaves: 1/2 cup Meat masala / Garam masala powder: 3/4 tsp Oil: 1/2 cup

water - 0.5 + 1.5 = 2 cups

Method:
1. Heat oil in a pressure cooker, add onion, tomato, red chili powder, turmeric, salt, ginger-garlic paste, and 1/2 cup water.
2. Now give pressure for 3-4 whistles and switch off until pressure is released.
3. Now open the lid and add boiled eggs and fry for 2-3 mins
4. Now add green chili, coriander leaves, and curry leaves, and mix well for a minute.

5. Now add drum sticks / mulakada, 1.5 cups of water, meat masala and mix well and close the pressure cooker lid

8. Now give 2 whistles and switch off the flame. Open the lid and serve with rice.

Munakya sambar / drumstick sambar

Toor Dal - 3/4 cup (Boil in a pressure cooker with 2 cups of water)

Drumsticks ( Muringa / Munakya) - 15 ( 2 inches) pieces

Set 1:
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1/2 tsp

Onion - 1/2 Chopped big slices
Tomato - 2 M chopped
Curry leaves - few

Set 2:
Sambar powder - 2 tsp

Salt - 1tsp
Turmeric - 1/4 tsp

Red chili powder - 1/2 tsp (optional)

Water - 1 cup 

Set 3:
Tamarind paste -  1 tsp mix in 1 cup od water

Ghee - 1 tbsp 

1. Heal oil in a pan on a medium flame.

2. Add drumsticks and stir fry for 5 mins and take them from the pan and keep aside
3. Now in the same pan add mustard, cumin, urad dal, and fry for a min

4. Now add onion, tomato, curry leaves, and fry for 5 mins.
5. Now add drumsticks, sambar powder, salt, turmeric, red chili powder, mix and cook for 2 mins.

6. Now add water and cook with lid closed for 5 mins.
7. Add boiled dal, tamarind paste water, ghee, and boil for 10 mins with a closed lid on medium flame.
8. Garnish with coriander leaves and serve

Kushboo idli

Kushboo idli

Ingredients:

Idli rice - 2 cups

Urad Dal - 1 cup

Poha ( flattened rice ) - 1 cup 

Methi seeds - 1/2 tsp

Salt - 1 tsp

Oil - to spray idli plates

To make idli batter:

1.Soak rice and methi seeds for 4-6 hr

2. Soak Urad Dal and poha for 4-6 hrs

3. Now grind Urad Dal and poha smoothly first and keep them aside

4. Now grind rice and methi to a smooth paste

5. Mix both batters nicely and take that batter in the inner pot of the instant pot

6. Now switch on the instant pot and place the inner pot inside and lock and leave it on vent mode.

7. Press the yogurt button - normal, it will show 8 hrs.

8. After 8 hrs your batter is fermented well to use. 

To prepare idli:

1. Take 2 cups of batter in a bowl and add 1 tsp salt to the batter and mix well.

2. Now grease the idli plates with oil.

3. Pour the batter into idli plates

4. Place in steamer and steam for 10 mins on medium flame and once done switch off.

5. Idli's are ready to be served with chutney.

Aachi Lemon powder lemon rice

 

Cooked Rice - 2 cups 

Oil - 4 tbsp

Ghee - 1 tbsp

Mustard seeds - 1 tsp

Chana dal - 2 tbsp

Urad Dal - 2 tbsp

Peanuts - 2 tbsp ( optional )

Cashews - 20 (broken into small pieces)

Green chili - 4 slit them into two

Curry leaves - 10 

Dry Red chili - 1 broken into two

Aachi lemon powder - 3 tsp ( more if u like more lemony rice)

Coriander leaves - 2 tbsp chopped for garnish on top

Preparation:

1. Spread cooked rice on a wide plate to cool down

Method:

1. Heat oil, add mustard seeds, Chana Dal, Urad Dal, and fry till dals turns light brown
2. Now add peanuts, cashews, dry red chili, green chilis, curry leaves, and fry for 2-3  mins
3. Now add lemon powder, and mix well for a minute and switch off the flame.
4. Now add cooked rice, ghee, and mix well. 
5. Check for salt and lemony flavor, if needed more add a tsp lemon powder and mix.
6. Garnish with coriander leaves and serve.