Paneer Tomato Pulav

Paneer Tomato Pulav

Basmati Rice - 2.5 cups 
Paneer - 150 gms ( cut into cubes)
Onion - 1 chopped fine
Ginger garlic paste - 2 tsp
Tomato - 4 chopped fine
Tomato sauce - 1 can 8 oz
Green chili - 3 whole
Red chili powder - 1/2 tsp
Coriander powder - 1tsp
Pav bhaji masala - 2 tsp
Turmeric - 1/2 tsp
Methi leaves - 1/2 block (frozen methi)
Mint - 1/2 cup
Coriander leaves - 1/2 cup
Curry leaves - 5 chopped
Oil - 5 tbsp
Water - 3 cups

Method : 

1.Now in Insta pot, put that in saute mode 

2. Add Oil and Add Cinnamon, Cloves, Cardamom, Black pepper, Black cardamom, Bay leaf, and fry for a min or two.

3.Now add onion, green chili, curry leaves and fry till onions are light brown in color.

4. Now add ginger garlic paste  n stir well.

5. Now add methi, mint and fry for 3-4 mins till raw smell is gone from methi leaves 

6. Now add tomato, tomato sauce, coriander leaves, Red chili powder, coriander powder, turmeric, pav bhaji masala, and paneer mix well n cook till oil oozes out.

7. Add rice and 3 cups of water and salt.

8. Now turn off Saute mode 

9. Now press manual mode and  set the time for 6 mins and close the Insta pot and seal the vent

10. After 10 mins, let manually release press with a spoon and open the lid and transfer rice to serving dish

11. Serve with your fav raita

I used this brand frozen methi 

Tomato charu

Tomato charu

Tomatoes - 4 ( cook in MW for 5 mins with little water)

Tamarind - 1/2 lemon size ball

Onion - 1/2

Curry leaves

Coriander leaves

Green chili - 2

ginger - 1 inch chopped

Turmeric - 1/4 tsp

Red chili powder - 1/2 tsp

Rasam powder - 1 tsp

seasoning :

oil, 

urad dal

mustard seeds

chimin seeds

garlic - 4 cherished

dry red chili - 2 broken

hing - two pinches

curry leaves - few

Method :

1. Take cooked tomatoes , add onions, tamarind, green chili, turmeric, ginger, red chili powder, salt, coriander leaves, curry leaves and water in a pan and mix well,
2. Now cook entire above mixture for 5-10 min until u get a good boil.
3. now switch of the flame and let it cool
4. strain above cooked rasam into a bowl taking out all the pulp from rasam…squeeze nicely and discard pulp.
5. heat oil in a pan and do seasoning with ingredients under seasoning.
6. Add no pulp rasam to seasoning and mix well
7. Add Rasam poder, corriander leaves and let it boil.
8. check the salt and spiciness and switch the flame.

Peanut chutney -3

Peanut chutney

Peanuts - 1/2 cup
Cumin seeds - 1 tsp
Green chilis - 3 chopped
Coriander leaves - 1/4 cup chopped
Curry leaves - 5 chopped
Garlic - 2 pods
Coconut powder - 1/4 cup
Tamarind paste - 1tsp
salt - to taste
Oil - 1 tbsp

Seasoning Ingredients
Mustard seeds, Cumin seeds, urad dal - all together should be 1 tsp
dry red chili - 1 or 2 broken
Hing - a pinch
Oil - 1 tbsp



Method:

1. Heat oil in a pan and add cumin seeds, green chilies n fry them , now add peanuts, garlic, coriander leaves, curry leaves and fry till peanuts are well roasted.
2. Now switch of the flame and let this mixture cool down.
3. Now take above mixture in a mixie jar and add coconut powder, tamarind paste and salt and grind to a fine paste.

Seasoning :
Take oil in same pan and add mustard seeds, cumin seeds, urad dal, dry red chilis, hing and fry well. Now add this mixture to peanut chutney paste.

Diet Uttapam (carb cravings will be satisfied)

Diet Uttapam

Dosa batter / moong dal batter - 1 ladle ful
Spinach - 3/4 cup chopped fine
Bell Pepper - 1/4 - chopped fine
Coriander leaves - 1/4 cup chopped fine
curry leaves - 10 chopped fine
Green chilis - 3 chopped fine
Onion - 1/4 - chopped fine
Tomato - 1/2 ( take the out layer only, no pulp) chopped fine
Cumin seeds - 1/4 tsp
salt - to taste
oil - if needed

Method:

1. Take Dosa batter in a big bowl, add all the ingrediantes expect oil and mix well and leave aside for 10 - 15 mins.
2. Take a dosa tawa, and add small pancakes size dosa's on entire tawa.
3. Spray oil on top if needed
4. Cook on slow flame each side.
5. you dont need any extra pickle or powder to eat this.

Enjoy.

Bisi bele bath in Insta Pot.

Bisi bele bath powder – 1 packet - 100gms

Rice – 3 cups (washed and soaked)

Toor dal – 2 cups (washed and soaked)


Onions – 4 medium onions

Tomato – 4 chopped

Potato – 2 cups diced small

Carrot- 1 cup

Beans- 1.5 cup

Capsicum – 1 big - diced into small cubes

Peas – ¾ cup

Jagery – ½ tsp (optional)

Mustard seeds – 1tsp

Hing – 1 tsp

Tamarind concentrate paste – 3 to 4 tsp ( I use store bought TAMICON brand)

Salt – to taste

Oil- 2 tbsp

Curry leaves – few

Dry red chilies – 5

Cashews – 10 ( broken into small pieces

Ghee - 4 tbsp. ( 2 for IP and 2 for Seasoning)

 

Method :

1.     Plug in INSTA POT and tap sauté mode in medium.

2.     Heat 2 tbsp ghee and 2 tsp oil

3.     Now add onion and fry till light golden brown

4.     Now add potato, beans, carrot and mix well and stir fry for some time.

5.     Now add rice and toor dal tomatoes, salt n mix well.

6.     Now add bisi bele bath powder and mix well.

7.     Add 9 cups of water and close the lid and stop sauté mode.

8.     Now press Manual mode and keep timer as 12 mins and seal the vent.

9.     After 12 mins let it sit for 5 mins and stop the IP and open the lid.

10.  Now add capsicum, peas, Jaggery, tamarind pulp and chopped coriander leaves.

11.  Add 1 cup water n mix well.

12.  Add 1 more cup water and mix well as runny texture.

 

Seasoing :

1.     Add 3 tbsp of ghee, mustard seeds, dry red chilies, curry leaves and hing and cashews (optional) and fry nicely. And add to rice n mix well and serve.

Chicken Curry Soup

Chicken Curry Soup

Ingredients

Chicken thighs (skinless and bone less) - 3 lbs - cut into 1 inch cubes

Chicken broth - 4 cups

Coconut milk thin - 2 cups

Coconut milk (canned) - 1 cup ( from Indian shop)

Diced tomatoes (canned) - 1 cup

Fresh spinach - 3 cups  chopped

Butter - 3 tbsp

Onion - 1 large chopped fine

Garlic - 2 tbsp minced

Ginger - 2 tbsp finely chopped

Green chili - 1 chopped 

Curry powder - 3 tbsp

Salt -  to taste ( i added 2 tsp) 

Black pepper powder - 1 tsp

Instructions

1. Turn on Insta pot and put in sauté mode on medium . 
2. Add butter
3. Add onions and green chili and sauté until golden brown
4. Add garlic, ginger, and cook for 1 minute.
5. Add curry powder, salt and pepper and stir for a min or two
6. Add chicken and fry for 2 mins 
7. Add chicken broth and tomatoes. 
8. switch off sauté mode.
9. Now start manual mode and close the sealing and time it for 5 mins
10. Once 5 mins is done let it release pressure for 10 mins.
11. Press Cancel and Open the Instant Pot.
12. Stir in spinach and thin coconut milk and canned coconut milk.
13. Cook soup in sauté’ mode until spinach cooks and soup is heated through.

Pepper roast Paneer fry

Paneer - cut in cubes - 2 cups
Onion - 1/2 chopped ( I used 1/8 of onion)
Green chili - 2 chopped
Ginger Garlic paste - 1 tbsp.
curry leaves - 10
Turmeric - 1/2 tsp
Pepper powder - 1/2 tsp
kitchen king masala - 1 tsp
Salt
Oil - 3 tbsp.
Corn starch / flour - 2 tsp
soya sauce - 1 tbsp.
Cilantro

Heat oil in a pan
Add onion and green chili and fry till light brown
Add ginger garlic paste and mix well n cook  for a min
Add curry leaves , paneer and fry till light brown.
Add Turmeric, pepper powder, salt, kitchen king masala and Add corn flour / starch mix well
Roast panner nicely
Add soya sauce and lemon juice
Add cilantror leaves and mix well for a min