INSTANT POT INSTANT SAMBAR WITH LAUKI(GREEN SQUASH ) – SERVE WITH IDLI/DOSA/JOWAR/BAJRA ROTI OR WITH STEAMED RICE

Instant Pot Instant Sambar with Lauki ( Green squash ) – Serve with Idli/Dosa/Jowar/Bajra roti or with Steamed rice 

Try this recipe when you don’t have time to cook dal and want to prepare Sambar to serve with Idli /Dosa or as a side for Lunch /Dinner . You can serve with Phulka/Plain paratha or Jowar /Bajra roti or with Steamed rice. I added good amount Lauki and very light recipe. You can even eat with toast . Simple 3 step recipe . No saute. Add Ingredients and close lid. When done add tadka( Seasoning) . Left overs taste good for next day. Do try and share your feedback . With everyday ingredients from your pantry . 

Recipe for 4 :

INGREDIENTS :

1. Vegetables – Lauki ( Green sqaush – available in Indian store ) – Peeled and chopped – 1 , 2 Potatoes – thinly sliced , tomatoes – 2 ( chopped) and Onion – medium ( chopped) 

2. Tamarind Water –  to 2 measuring cups water add Jaggery or Brown sugar  – 2tbsp Tamarind pulp – 2 tbsp , Salt  , Sambar powder – 1 tbsp and 2 tbsp chickpea flour . Taste water for salt and spices.

3. Tadka ( seasoning ) – Oil – 2 tbsp , Urad dal – 2 tbsp , Cumin seeds – 1 tbsp , Mustard seeds – 1/2 tbsp , Hing – Pinch and 2 red chillies

4. Ghee – 1 tbsp

5. Finely chopped Coriander and curry leaves – 10

6. Dry coconut – Handful 

METHOD:

1. Add chopped vegetables to Instant pot .

2. Tamarind water . Mix well  . Close lid .

3. Manual 3 minutes. NPR after 10 minutes.

4. Open lid and add tadka , dry coconut handful and tbsp ghee  .

5. Taste for salt and spices and add accordingly .

INSTANT POT OKRA RICE – KIDS LUNCH BOX/DINNER – 30 MINUTES MEAL

Instant Pot Okra rice – Kids Lunch Box /Dinner . Preparation time – 15 minutes and zero monitoring

I always pack finger foods in Kids Lunch Box and sometimes One pot meal with rice. For today’s Lunch Box I packed Okra rice. Try over the weekend and pack for Kids Lunch Box with plain curd. What I like about this rice recipe , it taste good at room temperature. While rice is cooking in Instant pot I quickly pan fried okra. Season okra with salt once you finish cooking , so it won’t be slimy . You can even serve for Dinner. You can squeeze Lime juice or add Puligore powder. Just add the amount of water i mentioned. So rice will be cooked perfectly and soft. As there are no vegetables we need that amount of water for perfectly cooked rice. Try this Simple recipe with every day ingredients from your pantry . 

RECIPE FOR 3 

INGREDIENTS  :

1. Basmati Rice – 1 cup ( soak for 30 minutes)

2. Water – 2 cups 

3. Tamarind paste – 1/4 th cup or Tamarind powder ( puligore powder)  – 3 tbsp or Juice of Lime – One 

4. Curry leaves – 10 ( finely chopped ) , Salt – accordingly  and Turmeric- 1/4 th tbsp 

5. Seasoning – Urad dal – 2 tbsp , Cumin and Mustard seeds – 1/2 tbsp each , Red chillies – 3 , Green chillies – 4 and handful of roasted Peanuts and cashews

6. Oi – 3 tbsp

7. Okra-  30 ( chopped) 

METHOD :

1. Turn Instant pot on Saute mode . When warm add Oil followed by Urad dal , cumin and mustard seeds , Red chillies , Green chillies , Turmeric and Curry leaves  . Mix well .

2. Add Peanuts and Cashews . 

3 . Add washed and soaked rice , water and salt . Taste water for salt and add accordingly . NOTE : If you want to add tamarind powder ( Puligore powder ) add once you finish cooking rice . 

4. Cancel saute . Rice mode . NPR ( 10 minutes) or QPR after 5 minutes  . Take out the inner pot. Fluff the rice. Add tamarind powder or Tamarind paste or Squeeze Juice of Lime  . Taste and add accordingly .

5. While rice is cooking in Instant pot PAN FRY Okra. Season with salt once you finish cooking Okra , so it won’t be slimy .

5. Pack with Plain curd .

INSTANT POT APPETIZER WITH RED KIDNEY BEANS WITH CAPSICUM PUMPKIN SEEDS CHUTNEY

Instant Pot Appetizer with Red Kidney Beans and Cauliflower . Serve with Capsicum pumpkin seeds chutney 

Recipe for 30 Pakora . 

When ever I cook Red kidney Beans first thing that come to my mind is pakora’s . Kids like finger foods than curry and roti . I cooked red kidney beans in Instant pot and used one measuring cup cooked beans for this recipe. Rest I refrigerated and use later in the week. I added good amount of Cauliflower  and rice flour for binding and for crispiness. I microwaved small cauliflower florets for 2 minutes so it will get mixed with other ingredients . Just add the amount of water I mentioned , so the pakora’s will come out without sticking to the basket .  I even shared the recipe for Capsicum pumpkin seeds  Chutney to serve with the Pakora’s . . You can prepare the Chutney in INSTANT POT or On stove top . Here is the Simple recipe with 5 main ingredients. 

SERVED WITH CAPSICUM CHUTNEY and KHEER .

RECIPE for  Red Capsicum Pumpkin seeds chutney :

In sauce pan add 1 tbsp oil . When warm add 1 tbsp Cumin seeds , chopped red bell pepper , 2 tomatoes . Season with salt and turmeric powder. Add small piece of tamarind ( optional) . Once finished cooking. Cool before  transferring  to a Blender and grind coarsely or fine with roasted pumpkin seeds ( 1/4 th cup)  . Add seasoning. Heat 2 tbsp Oil followed by crushed garlic( 4 cloves) and 1/2 tbsp cumin seeds. Add this seasoning to the Chutney . Taste for salt and spices and add accordingly. Add finely chopped coriander . 

 

Red rice is the special variety of rice found mostly in southern eastern coastal regions of South America . Good source of Iron . 100 grams of raw red rice flakes contains 20 grams of Iron . Pair with vitamin C as it helps improve Iron absorption . Without enough Iron children can develop Iron deficiency anemia a Common but often undetectable condition that affects energy levels and the immune system and has been linked to behavioral problems. High in fiber because of Bran and vitamin B6 .

                   It also keeps you full for longer time and helps you decrease the desire to eat. One serving of red rice can meet 23 percent of Vitamin B6. Vitamin B6 helps the body make melatonin which is important in helping regulate internal clock. Getting Vitamin B6 through food is better alternative . B vitamins are important for healthy hair ,skin,eyes and liver. B complex vitamin plays an important role in converting food into energy and helps body metabolize fats and protein. Red rice is considered as a great meal option for diabetics as it promotes slow release of sugars in the blood stream . High in fiber making them effective for weight mgt and reduction of blood cholesterol. Source : HM 

INGREDIENTS :

 

RECIPE FOR 30 PAKORA’s :

INGREDIENTS : One cup – Measuring cup

1. Red kidney Beans – 1 cup ( Cooked and Mashed ) . I cooked Red kidney beans in Instant pot .   Raw 2 cups . Soaked overnight . Transfer to Instant pot Bowl . Add salt and cover with enough water . Manual 15 minutes . Unplug when you see low. QPR after 20  minutes.

2. Rice flour – 3/4 th  cup

                             or Red rice poha – 1/2 cup and rice flour – 1/2 cup 

3. Vegetables – Onion – 1 ( thinly sliced ) , Cauliflower florets  – 2 measuring cups , Grated carrots, Green chilies – 3 ( chopped or paste) , Garlic cloves – 6 ( Peeled and chopped) , Ginger – small piece ( Chopped) . Finely chopped Coriander or Spinach  . 

4. Oil – 2 tbsp to Spray the Pakora’s .

5. Water – 1/2 cup if using only rice flour and Water – 1/4 th cup if using red rice poha and rice flour ( Wash red rice poha 3 to 4 times and no need to soak in water ) 

6. Ajwain ( carom seeds ) – 1/2 tbsp ( Optional) . Helps in digestion of Beans . 

METHOD :

1. Transfer mashed red kidney beans , Chopped Onions , Microwaved cauliflower florets ( small florets for One or two minutes) , grated carrots , green chillies, ginger ,  Crushed garlic , Chopped coriander , rice flour, salt , Ajwain ( carom seeds) to a bowl . Mix well . You can add little red chilli powder , coriander and cumin powder or Sambar powder – 1/2 tbsp to 3/4 th tbsp . 

2. Now add water slowly and mix like pakora batter. Note : 1/2 cup water is sufficient .

3. Taste for salt and spices and add accordingly .

SHALLOW FRY WITH LESS OIL or IN AIR FRYER .

4. Grease Air fryer basket with Oil . Take batter and place in the Air fryer ( in the shape of Pakora) .  Ten at a time .

5.  Bake at 370 degrees for 7 minutes. After 7 minutes open the basket and spray oil . Bake for another  5 to 7 minutes.

SERVE with Capsicum pumpkin seeds  CHUTNEY . 

 

 

AIR FRYER PINEAPPLE HALWA POORI – KIDS LUNCH BOX/BREAKFAST

Air fryer Pineapple Poori – Kids Lunch Box / Breakfast 

If you are looking for a new recipe to pack for Kids Lunch Box or to serve for Breakfast , try these Air fryer Pineapple Halwa Poori . I prepared the dough and filling day before , so it’s easy to prepare in the morning to pack for Kids Lunch Box. No need of foil and need to flip after 5 minutes. Filling ( Big Lemon size )  must be more than the outer covering. Once stuffed with the filling don’t use the rolling pin. Grease your hands with oil and shape the patties. 3 or 4  at a time. Spray oil half way . If you don’t have pineapple juice , you can skip and prepare halwa with water . Here is the simple recipe with every day ingredients from your Pantry .

RECIPE FOR 15 . Just follow my recipe to enjoy these Crispy and Tasty Halwa Poori .

INGREDIENTS for Outer covering. : Mix 2 cups wheat flour with One cup milk and 1/2 cup water , Oil – 3 tbsp and little salt. Like Chapathi dough . if needed add little more water.

METHOD : Add flour to a mixing bowl . Then add 3 tbsp Oil and salt. Mix well . Then add milk and water . Mix like chapathi dough . 

INGREDIENTS for FILLING ( Halwa) :

1. Sooji or Fine wheat rava – 1 cup or Roasted wheat upma mix 

2. Water – 1 cup and Pineapple juice – 1 cup

3. Ghee – 3 tbsp

4. Jaggery – 1 cup or sweetner of your choice 

5. Raisins – Handful ( chopped)

6. Chopped nuts – 2 handfuls

7. Cardamom – 6 ( Powdered) 

METHOD :

1. Fry semolina or fine wheat rava with 1 tbsp ghee. Transfer to a bowl .

2. Add water , pineapple juice , raisins, jaggery powder , chopped nuts and powdered cardamom . Taste water for sweetness and add accordingly .Bring to boil .

3. Add semolina or fine wheat rava and cook for couple of minutes. Add ghee . Cool the filling before you refrigerate or prepare Poori .

4. Take small lemon size chapathi dough and roll into circle with rolling pin .

5. Take big lemon size filling and place on the dough . Cover from all sides.IMG_2359IMG_2361

6. Grease your hands with oil and shape like patties. 

7. Grease air fryer basket with Oil and place the Poori’s . Spray Oil .

8. Bake at 370 degrees for 5 minutes. After 5 minutes , take out the basket and spray with Oil . Bake for another 7 minutes. 

                   SERVE for Breakfast or pack for KIDS LUNCH BOX 

INSTANT POT PINEAPPLE HALWA POORI – DESSERT/KIDS LUNCH BOX

Instant pot Dessert /Kids Lunch Box – Pineapple Halwa Poori

It’s one of our favorite Dessert and like the flavor and taste of pineapple in Halwa. Now it’s so easy to prepare halwa in Instant pot with Zero monitoring. Add ingredients and close the lid. For a change serve these Pineapple Halwa Poori for Breakfast or Pack for Kids Lunch Box . You can prepare the filling and dough day before and refrigerate . Takes less time ( say 15 minutes or less to Air fry them ) . 4 medium Poori’s in one go . I have added finely chopped nuts for a little bite in between . If you are packing for Lunch Box. Skip them . Halwa stays good for more than 5 days in refrigerator or in Freezer . Place a Paper towel in a pyrez bowl and store the Halwa balls. You can shallow fry with little oil or in Air fryer .  No need of foil and need to flip after 5 minutes. Filling ( Big Lemon size )  must be more than the outer covering. Once stuff with the filling don’t use the rolling pin. Grease your hands with oil and shape the patties. 4 medium poor’s at a time. Spray oil half way . If you don’t have pineapple juice , you can skip and prepare halwa with water . Here is the simple recipe with every day ingredients from your Pantry . 

RECIPE for 15 Poori’s . 

INGREDIENTS : 

1. Sooji or Fine wheat rava – 1 cup

2. Water – 1 cup and Pineapple juice – 1 cup

3. Ghee – 3 tbsp

4. Jaggery – 1 cup

5. Raisins – Handful ( chopped)

6. Chopped nuts – 2 handfuls

7. Cardamom – 6 ( Powdered) 

METHOD :

1.  Fry semolina or fine wheat rava with 1 tbsp ghee.in a microwave safe bowl .

2.  To the inner pot add water , pineapple juice , raisins, jaggery powder , chopped nuts and powdered cardamom . Taste water for sweetness and add accordingly .

3. Add semolina or fine wheat rava slowly and mix without lumps  . Add ghee .  . Close the lid. Manual  3 minutes. QPR . Take out the inner pot and place on a Trivet . Mix and check the bottom of inner pot . If needed add ghee. 

4. Take small lemon size chapathi dough and roll into circle with rolling pin .

5. Take big lemon size filling and place on the dough . Cover from all sides.IMG_2359IMG_2361

6. Grease your hands with oil and shape like patties. SHALLOW FRY with minimum oil or In Air fryer .

7. Grease air fryer basket with Oil and place the Poori’s . Spray Oil .

8. Bake at 370 degrees for 5 minutes. After 5 minutes , take out the basket and spray with Oil . Bake for another 7 minutes. 

For OUTER COVERING ( DOUGH) : 2 cups of wheat flour. Add 2 tbsp Oil , little salt . Mix well and then add one cup milk and enough water. Leave in refrigerator till you prepare the poori’s. 

INSTANT POT TOMATO MASALA CURRY – SIDE FOR ROTI

Instant Pot Tomato Masala Curry – Side for roti

Do you like tomato curry without cream or nuts paste to eat with your Phulka or Paratha.  I use to prepare on stove top which needs monitoring  in between . Try this Instant pot tomato curry  when you are bored of eating vegetables  or don’t have time to chop vegetables . Prepared with mild spices.  15 minutes chopping time and for gathering ingredients. Will be ready by the time you prepare Phulka or Plain Paratha . You can taste the tomato .  Kids are going to like this combination with Potato or Pan fried Soya chunks or Mixed vegetables or Pan fried Paneer or Cooked beans of your choice. Serve warm .

RECIPE FOR 4

INGREDIENTS : 

1. Tomatoes – 6 ( finely chopped) 

2. Onion – One ( finely chopped)

3. Crushed garlic – 6 and Ginger paste – 1/2 tbsp

4. Water – 1/2 cup ( measuring cup )

5. Seasoning – Oil – 3 tbsp , Cumin seeds – 1 tbsp , Mustard seeds – 1/2 tbsp , Green chillies – 4 and Curry leaves

6. Red chilli powder- 1/2 tbsp  , coriander powder- 1/2 tbsp  and Turmeric – 1/4 th tbsp

7. SPICE POWDER TO ADD AT THE END ( Add thickness to the gravy) : Grind handful of coconut with 1/2 tbsp sesame seeds, 1/2 tbsp roasted cumin seeds ,3 cloves , 3 cardamom ad small piece of cinnamon stick . ( Grind while the curry is cooking and add once you open the lid or Prepare in your free time and refrigerate) 

8. Potatoes – 8 medium or Soya granules ( soaked and pan fried) or  Pan fried Paneer  or cooked Beans ( Chickpeas or Blackeyed Beans , Red Kidney Beans , Navy Beans etc)

9. Finely chopped coriander and Mint leaves .

METHOD :

1. Turn Instant pot on saute mode. When warm add oil . Followed by mustard seeds , Cumin seeds , Green chillies and Curry leaves. Add finely chopped onions . Season with salt and turmeric. cover with glass lid . Fry till onions are ligh pink . 

2. Add Crushed garlic and ginger. Fry for couple of minutes.

3. Add finely chopped tomatoes and cook for couple of minutes. Add red chilli powder and coriander powder. Mix well . Add water. Taste for salt and add accordingly .

4. Add peeled potato . or Pan fried soya granules or Paneer once finish cooking . or cooked beans of your choice.

5. Close lid . Manual 3 minutes . NPR . 

6. Open lid and add spice powder, finely chopped coriander and Mint leaves  . Serve with Phulka or Plain paratha.