PANEER SPREAD FOR TOAST -BREAKFAST/DESSERT – INSTANT POT – 5 INGREDIENTS

 Paneer spread for toast -Breakfast /Dessert  – INSTANT POT – 5 Ingredients

If you have kids who trouble to eat Breakfast or want to pack something new in their Lunch Box as Dessert , then try this recipe. You don’t need to prepare in the morning. Prepare day before and refrigerate . Spread on toast and serve for Breakfast  . It is Healthy Breakfast as it is prepared with Paneer( Indian cottage cheese) and other ingrdients . Keeps them full till Lunch time . For Lunch Box I’m going to  pack with Plain Paratha ( Indian roti) . Good combination. Don’t forget to grease the steel bowl with GHEE . So it is easy to un mould. Once finish cooking it looks runny . But as it cools it sets. I refrigerated for couple of hours  before un molding. You can even pack as DESSERT for Kids Lunch Box or BEFORE going to AFTER SCHOOL ACTIVITIES. No need to say , No stirring and Zero monitoring . Here is the simple recipe with 5 Ingredients. 

SPREAD IT ON A PIECE OF TOAST:

INGREDIENTS : 

One cup – Measuring cup 

1. Grated Paneer –  1 cup

2. Milk – One cup

3. Jaggery  or Brown sugar or sweetner of your choice – 1/2 cup or accordingly

4. Chopped Pistachio’s- 1/4 th cup or more

5. Semolina Or Roasted whole wheat  upma mix  or Almond flour – 3 tbsp ( roasted in microwave) 

6. Ghee to grease the steel bowl 

7. Cardamom – 5 ( Powdered)

8 .  Water – 2 measuring cups ( to pour in inner pot) 

METHOD: 

NOTE : Grease the steel bowl with Ghee before adding the ingredients.

1. In a steel Bowl mix grated Paneer , milk , roasted semolina or Roasted whole wheat upma mix , chopped Pistachio’s , Jaggery and cardamom.

2. Pour 2 measuring cups water in inner pot and place trivet . Keep the steel bowl on trivet . Close the lid. ( No need to cover the steel Bowl. 

3. Steam mode with vent open . 15 minutes . QPR .

4. Open the lid . Take out the Bowl and cool before refrigerating.

5. After refrigerating for couple of hours , you can un mould or scoop a big spoonful and spread on the toast. Refrigerate the rest of the Dessert .

Use as a spread for toast or Pack for Kids Lunch Box  as a Dessert  or Before going to After school activities. Keeps them full till NEXT MEAL . 

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INSTANT CRISPY GREEN DOSA WITH CAULIFLOWER MASALA – INSTANT POT – 5 MAIN INGREDIENTS

Crispy Green Dosa( Instant )  with Cauliflower Masala  – Instant Pot – 5 Ingredients 

Crispy green Dosa is an Instant Dosa prepared with Lentils ( 4 types ) and rice or Daliya( cracked wheat ) or Quinoa . Soak for couple of hours and grind in a regular blender with sufficient water , salt and Vegetables. No need to rest the batter . You can prepare Dosa immediately . Stuffing I cooked in Instant pot. It’s a dry Cauliflower masala  prepared with good amount of vegetables ( Not regular Potato curry ) and  Mild spices. I added potatoes too for binding . No need to add water and no burnt bottom. Here are 2 simple recipes .  INSTANT Crispy Green Dosa and CAULIFLOWER MASALA .

INGREDIENTS and METHOD  FOR CAULIFLOWER MASALA  cooked in INSTANT POT : 

INGREDIENTS: 

No need to add ANY WATER 

1.  VEGETABLES :  Cauliflower florets ( small)  – 3 cups , Potato – 2 ( Peeled and cubed)and Frozen green peas – 1/2 cup , Chopped carrot ,    Onion – One big ( Finely chopped ) , Green chilli paste – 1 tbsp , Crushed Garlic – 4 cloves , Crushed Ginger – 1 tbsp

2. Spice powders – Red  chilli powder , Coriander and Cumin powder – 1 tbsp ,                  Dry mango powder or Juice of Lime or Grated raw Mango OR Sambar powder and MTR PULIGORE POWDER 

3. Oil – 2 tbsp , Salt and Turmeric – 1 /4 th tbsp

4. Seasoning – Mustard seeds – 1/2 tbsp , Cumin seeds – 1/2 tbsp and Red chillies

5 . Curry leaves and Finely chopped coriander leaves

METHOD : 

1. Peel the Potatoes and cut into small cubes . Keep them in water till you are ready to cook and to avoid discoloration. Moisture  from potatoes will help build the pressure without adding any water .

2. Turn Instant Pot to saute mode . When warm add Oil . Splutter Mustard seeds, Cumin seeds, Red chillies.

3. Add crushed garlic, Ginger and green chilli paste. Fry for a minute.

4. Add finely chopped Onions . Season with Salt and Turmeric. Mix well . Close with lid and cook for 2 minutes. Uncover and fry till onions are light brown.

5. Add Cauliflower florets , cubed potato . Mix  well . DON’T ADD ANY WATER . Close the  instant pot lid. Manual 4 minutes. Unplug when silver button pops. QPR after 5 minutes. 

6. Open the lid . Saute for 2 minutes ( Optional) . Add  frozen green peas , red chilli powder , Coriander and Cumin powder .  Add Chopped coriander and Mint leaves.

7. Squeeze Juice of lime or dry mango powder or grated raw mango. Mix gently .

                            TASTE for Salt and Spices and add accordingly .

INGREDIENTS FOR CRISPY GREEN DOSA : 

1. Urad Dal – 1 Cup,  Channa Dal – 1/2 Cup,  Toor Dal – 1/4 th Cup,  Yellow Moong Dal – 1/4 ,th Cup,  Split Green Moong Dal – 1/4 th Cup ,  Brown Basmati Rice  or Quinoa or Cracked Wheat ( Daliya)  – 2 Cups

Note : Quinoa only 1 Cup . Water for Grinding and Salt 

2. Onions – 1/2 Cup chopped and Chopped Squash or Zucchini or Yellow squash and carrot

3. Green Chillies – 2 to 4 accordingly and small piece of ginger 

4. Coriander leaves with Stems – 1/2 Cup Chopped or SPINACH ( PALAK) 

5. Oil – For Frying

METHOD:

1. Soak the Dals for One or 2 hours  . Wash before and after Soaking .                                       Don’t get rid of the Skin of Green Moong Dal if you are Using Split Green Moong Dal . Gives nice taste for the Dosa.

2. Grind the Dal’s with Green Chillies ,  ginger ,Onions, Coriander leaves , Chopped Vegetables ,Salt and enough Water.Grind the Lentils and rice    by adding little water so they grind evenly.

3. Transfer the batter to a Bowl .  Mix the batter and if needed add Water and it should  be of Spreading Consistency.

4.When the batter is ready heat a Non stick Pan and grease with little Oil and try out small    Dosa. For Second Dosa Pour 2 laddle full  of Batter on to the Pan and Spread it in a Circular Motion.

5. Cook on  a Medium or Medium High Flame. Drizzle Oil over the edges of the Dosa and in the Middle .  After it Cooked little Spread the excess Batter evenly with Spatula so it doesn’t taste raw . Spread the Cauliflower masala on cooked Dosa and fold . 

6. For next dosa Sprinkle some Water and wipe with a paper towel to bring down the temperature. Repeat the same process for remaining Dosa’s .

IMG_2206

If you want it a little spicy or for extra flavor Sprinkle Black chutney  Powder before spreading Cauliflower masala . 

STEAMED BREAKFAST – INSTANT POT – 5 INGREDIENTS

Instant Pot Steamed Breakfast 

Easy to prepare breakfast for busy mornings. Serve it as a Breakfast or pack for Lunch Box as Dessert . You can prepare night before and refrigerate. Warm in the morning before you serve. With fruit of your choice. My kids like it with Strawberries. Kids won’t trouble to eat their Breakfast as it is different from regular Breakfast and easy to swallow. . Keeps them full till Lunch time. I grinded with Dates . You can add sweetner of your choice. Here is the simple recipe with 5 main Ingredients. 

Recipe for 4 Cups . Preparation time : 5 Minutes and Steaming time : 15 minutes .

INGREDIENTS :

1. Almonds and Cashews – Handful each ( Soak and peel the skin of Almonds) 

2. Milk ( 2 Percent Milk) – 12 Ounces 

3. Sweetner of your choice accordingly or Dates or  Jaggery ( Brown sugar) 

4.  Organic  Oats – 1/2 Cup

5. Cardamom – 3 ( powdered) 

6. Ghee – 1 tbsp. to grease the steel cups 

7. Chopped Nuts and Raisins

METHOD :

1. To a Blender add Cashews , Almonds , Cardamom , Dates , Oats,  and Milk . Blend altogether . Taste for the Sweetness and add accordingly. Add chopped Nuts( Cashews , Almonds and Pistachios ) and Raisins .

2.  Grease the Cups with GHEE . Pour  the liquid in the Cups ( 3/4 th of the Cup) 

3. Pour 2 measuring cups  water in the inner pot. Place trivet . 

4. Place the Cups in a steel Bowl or directly on trivet   . Cover with lid and Steam( for 15 minutes  ) with vent open  . Open the lid and Check with toothpick or knife whether it is cooked . Take out the steel Bowl  and top it with little GHEE ,

5. Serve warm or if you refrigerate warm for One Minute in Microwave . ( Place the steel cup in a microwave  SAFE bowl and warm . Stop the microwave for every 30 seconds ) or SERVE WARM with FRUITS of your choice. 

RED KIDNEY BEANS OATS IDLI/DHOKLA WITH PUMPKIN SEEDS CHUTNEY – SAME BATTER 5 DIFFERENT RECIPES – INSTANT POT

Red Kidnay Beans Oats Idli /Dhokla with Pumpkin Seeds Chutney  – Same Batter 5 different recipes – Instant pot 

Recipe for 24 Idli’s . Preparation and Steaming time: 20 minutes. 

I have shared so many Idli /Dhokla recipes with Lentils, Beans and different grains . Adding One more to the list . Red Kidney Beans Oats Idli . We eat Idli for Breakfast everyday . Easy to prepare in the morning  and Kids won’t trouble to eat as they are soft and melt in mouth with Soupy Chutney ( I prepare Chutney little thinner . When you dip Idli in the chutney they just melt in mouth ) . These Idli’s are soft and fluffy and you don’t find any difference from regular idli’s . I prepared a new chutney with Pumpkin seeds and roasted asparagus . My kids called it as Green chutney . Even I like trying new Chutney recipes to serve with Idli . When ever I prepare Idli I cook some extra for Dinner and serve with Vegetable Sambar. So no need to think what to cook for Dinner.Or  else I CRUMBLE Idli’s and prepare IDLI Upma with raw mango ( as  Raw Mangoes are in season ) and Pack with Plain curd. If you have Kids who trouble to eat food try to feed Idli Upma ( A healthy version for Lime or Mango rice) . Here is the recipe for IDLI /DHOKLA and Pumpkin seeds Chutney .

YOU CAN PREPARE DOSA OR UTTAPAM OR PANIYARAM OR FRITTERS OR SPICY MASALA DOSA WITH THE SAME BATTER .

20 IDLI RECIPES IN ONE PAGE FOR BREAKFAST/LUNCH BOX/DINNER 

Recipe Link :

https://vegetarianhomestylecooking2015.wordpress.com/2017/08/04/Ten 

RECIPE FOR PUMPKIN SEEDS CHUTNEY : Add 1/2 cup  Dry Coconut to the Blender with 1/4 th cup Peanuts , 1/4 th cup Pumpkin seeds. roasted Asparagus , roasted Green chillies ( 2 mild ) , Red chillies , Garlic cloves , Salt , Tamarind and Coriander  . Grind with enough water . Transfer to a Bowl . Heat 1 or 2 tbsp Oil . Add Urad dal , Cumin seeds, Mustard seeds and Broken red chillies . Add this seasoning to the chutney . SERVE with Idli .

RED KIDNEY BEANS ( RAJMA) OATS  PANIYARAM 

RECIPE FOR 24 IDLI’S/DHOKLA 

INGREDIENTS :

1. Urad dal – One cup

2. Red Kidney Beans – 1/2 Cup raw

3. Oats – 1 cup

4. Brown Basamati rice – 1 cup

5. fenugreek seeds – 1/2 tbsp

6. Salt

7 . Water – 1 1/2 cup to 2 measuring cups 

METHOD: 

1. Soak Urad dal, Fenugreek seeds  and rice  for 2 hours .

2. Soak Red kidney Beans ( Rajma) overnight .

3. Wash them before grinding .

4. Add Oats to soaked urad dal, rice and Red Kidney beans and grind altogether in 2 batches with enough water .

5. Ferment overnight .

6. Pressure cook in Instant Pot or Pressure cooker .

                  SERVE with PUMPKIN SEEDS CHUTNEY or with VEGETABLE SAMBAR or Prepare Upma with  Crumbled Idli and raw mango or PANIYARAM or DOSA or UTTAPAM topped with vegetables Or Spicy Onion Dosa or MASALA DOSA 

BARLEY IDL /DHOKLA – 5 INGREDIENTS – WITH EDAMAME BEANS CHUTNEY – INSTANT POT

Barley Idli /Dhokla – 5 ingredients with Edamame Chutney ( You can prepare DHOKLA with same batter. Add chopped Vegetables to the batter and add Tadka on top) 

We like eating Idli for Breakfast and for any meal. Easy to prepare and easy for my kids to eat with Soupy chutney. Even my H eats for Breakfast as he leaves so early in the morning to drop Kids at school and to office. MY idli batter is fermenting well in Instant pot and  I like trying new recipes with Lentils and grains. For today’s Breakfast I tried Barley Idli with Lentils and no rice added. You don’t find any difference from regular idli ‘s . They are soft and fluffy ( Batter must be well fermented) . You can prepare DHOKLA with the same batter. I even tried a new chutney with Edamame Beans . Prepare Chutney a little soupy . Idli will melt in mouth when Kids dip Idli in Soupy Chutney . You can add chopped vegetables or Grated vegetables to the batter before steaming. Next time I will add Veggies and Update with the photo . Here is the recipe with 5 Ingredients .

Beans and Legumes are incomplete protein. Match them to the right grain and you can complete the amino acid profile. Some Legumes , grains and other plant based foods can be complete source of protein ( Like Quinoa and soya beans ) on their own. What foods mixed with lentils provide a complete source of amino acids. Grains such as rice, oats, wheat , Barley , rye and corn can act as a complementary proteins for legumes such as Lentils. They contain the cysteine and methionine that lentils lack and Lentils provide the lysine that grains do not contain enough of . Whole grains are more nutritional option than refined grains. Legumes and grains are one of the most common pairing for complementary protein . Indian Dal with rice is an example of lentil and grain dish. Source : HM 

NUTRITIONAL INFO of BARLEY : 1/4 TH Cup – calories -70 , Calories from fat – Zero , Cholesterol – Zero , Sodium – Zero and Sugars – Zero .

SOAK in the morning, GRIND in the evening ( In a regular Blender for 5 minutes in 2 batches with sufficient water ) FERMENT overnight . And enjoy SOFT and FLUFFY Idli’s  with EDAMAME BEANS  CHUTNEY . 

RECIPE FOR EDAMAME CHUTNEY : 

Grind 1/2 cup Coconut with Edamame Beans ( Dry), Peanuts, green chillies, Red chillies , coriander , Salt and Tamarind with enough water. Take SEASONING(Tadka) with Black Split Urad dal, Cumin seeds , Mustard seeds and Red chillies. Serve with BARLEY IDLI.

Recipe for 24 Idli’s and some left over batter .

               You can prepare PANIYARAM or DOSA  or UTTAPAM  .  Grease the pan with little oil and Try small Uttapam .  Second one a little bigger  . You can added some Roasted wheat rava or Semolina or RICE FLOUR for crispness  if you want to prepare Dosa or Uttapam or Paniyaram and OPTIONAL . 

Steaming time : 12 minutes 

Note : You can add finely chopped Vegetables to the Batter ( for  VEGETABLE IDLI) 

INGREDIENTS and FERMENTED BATTER : 

1. Urad dal – 1 cup

2. Green split Moong dal or Whole Green Moong dal – 1 cup

3. Barley – One cup

4 . Water – 1 Measuring cup . If needed add 1/4 th cup water. Batter must be little thick . When fermented it will be light and fluffy .

5. Fenu greek seeds – 1/2 tbsp and Salt 

              OR TRY THIS COMBINATION TOO :

              1/2 Cup Urad dal , 1/4 th cup  Split Green moong , 1/4 th cup Channa dal , 1/4 th cup Yellow Moong dal and One cup BARLEY . 1/2 tbsp Fenugreek seeds . Soak , Grind with sufficient water and Ferment Overnight .

METHOD: 

1. Soak Dal and Barley  in the morning. Grind in the evening in a regular Blender for less than 5 minutes in 2 batches by adding water and little salt .

2 Ferment overnight .

3. Grease Idli plates with Oil and pour big spoonful of batter in each mould. . Pour water in inner pot . Place Idli plates.

4. Steam for 12 to 13 minutes with vent open.

5. Open the Instant pot lid and take out Idli plates. Wait for couple minutes. Take out Idli’s with wet Steel Spoon. SERVE with EDAMAME BEANS Chutney . 

MORE RECIPES WITH BARLEY

1. BREAKFAST PATTIES /SANDWICH PATTIES with BARLEY 

https://vegetarianhomestylecooking2015.wordpress.com/2016/04/09/B

2. ZERO OIL SOUP WITH BARLEY 

https://vegetarianhomestylecooking2015.wordpress.com/2015/11/30/Zero 

3. BARLEY SALAD with ORANGE HONEY MUSTARD DRESSING

https://vegetarianhomestylecooking2015.wordpress.com/2016/04/18/Barley

4. BARLEY SOUP :

https://vegetarianhomestylecooking2015.wordpress.com/2018/03/27/Barley 

5. BARLEY PULAV 

 

BLACK CHICKPEAS IDLI -KIDS LUNCH BOX WITH CAPSICUM ALMOND CHUTNEY -INSTANT POT-5 INGREDIENTS

Black chickpeas Idli ( Stemed Lentils cake) with Coconut Raita or Capsicum Almond chutney or Vegetable sambar – Kids Lunch Box – Instant Pot – 5 Ingredients. With Brown Basmati Rice or Daliya( Cracked wheat) or Daliya and Oats or Millets of your choice( Jowar , Bajra etc) or with Quinoa .

Pack for Kids Lunch Box with Coconut Raita . When Kids dip Idli in coconut raita they just melt in mouth . These Idli’s are  soft at room temperature and need well fermented batter . You can steam in Pressure Cooker or in Instant Pot. I’m steaming in Instant Pot because the inner pot is light to clean . You can ferment the batter in IP or in the Oven or Kitchen counter if you are living in warm place. So far I tried more than 10 Idli recipes Instant and Fermented. In today’s recipe I tried with Black Chickpeas as my kids doesn’t show much interest eating it as curry . So I need to hide in their favorite food. Yes they like IDLI for Breakfast , Lunch Box or for Dinner with Vegetable Sambar .  I tried with different grains ( Brown Basmati rice or Daliya ( cracked wheat ) or Daliya and Oats or Millets or Quinoa . You can try with any grains of your choice. Here is the Simple recipe with 5 Ingredients .

NOTE : You can add tadka and finely chopped vegetables to the iDLI  batter.

FOR MORE IDLI RECIPES :

https://vegetarianhomestylecooking2015.wordpress.com/2017/08/04/Ten

Kids Lunch Box : Black Chickpeas Idli with Coconut Raita : 

RECIPE FOR COCONUT RAITA :

                Grind handful of coconut with 2 Green chillies and small piece of ginger. Add this to 2 cups of Yogurt . Add Salt and finely chopped Coriander. Heat a tbsp Oil and add 1/2 tbsp Black split urad dal , Cumin seed, mustard seeds and Broken red chilli . Cool the tadka and add to yogurt mixture.

RECIPE FOR CAPSICUM ALMOND CHUTNEY : 

Grind 1/2 cup Dry coconut , Handful Almonds , Handful Peanuts and roasted chickpeas( optional) , Salt , Marble size tamarind , Roasted capsicum, 2 red chillies , 2 Green chillies, Chopped coriander , 2 cloves garlic  with  sufficient water. Add Tadka .

INGREDIENTS : 

1. Urad dal – 1 cup

2. Black chickpeas – 1/2 cup or 1 cup

3. Brown Basmati rice or Cracked whet ( Daliya) or Daliya and Oats or Quinoa or Millets( Jowar or Bajraetc) – 1 cup 

4. Fenu greek seeds – 1/2 tbsp

5. Water for grinding 

FERMENTED BATTER :

Ferment the batter overnight in the Oven or in Instant Pot or Kitchen counter .

METHOD:

1. Soak urad dal , Black chickpeas and Brown Basmati rice or grains of your choice . Grind with sufficient water. Batter must not be too runny . Ferment overnight . If batter is fermented well , batter  will be light and Idli will be soft and fluffy . 

Soak Black channa overnight . Urad dal and Brown Basmati  rice for couple of hours. Grind everything together in 2 batches with sufficient water. Grind in the evening and ferment overnight . 

2. Grease Idli moulds with little oil . Pour 3 spoonfuls or little more  of batter in each mould .

3. Pour water in Inner pot of IP . Keep the Idli stand. Close the IP lid . Steam mode 12 minutes with vent open .

4.  After 12 minutes unplug it and Open the lid . Cool sometime and take out Idli’s with wet Steel spoon.

5. Serve them with Capsicum Almond chutney or with Coconut Raita or Vegetable Sambar .