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 . 

Advertisements

INSTANT POT DESSERT WITH DALIYA( CRACKED WHEAT) AND NUTS – 5 INGREDIENTS

INSTANT POT DESSERT WITH DALIYA( CRACKED WHEAT) and Nuts  – 5 INGREDIENTS

It is one of the easiest Dessert  I can prepare  in  less than 5  minutes without fail . You are going to love the nice aroma from Ghee and rich taste with nuts and other ingredients. Ghee is a staple in  preparing Indian  Desserts , cooking  and Ayurvedic medicine. Ghee made from grass fed butter is healthy and had essential Vitamins like A, D , E and K and as well as fatty acids.   According to some  Research Ghee actually reduce the risk of heart disease instead of increasing. Too much eating will increase Cholesterol levels . People with diabetes, heart disease and suffering from obesity should avoid or reduce the intake.  If you are dealing with any sort of digestive issues , Ghee will help in healing Gut lining.  it improves digestion . The short chain fatty acid butyrate helps support a healthy digestive tract , increases gastric acid and helps in efficient digestion .  Beneficial for mind , controls metabolism , inflammation and stress. Butyrate  works by stimulating the conversion of fiber into more butyric acid which is essential for detoxifying as well as elimination of other fats and toxins. Source : HM

Dessert with Cracked Wheat ( Daliya) is very very Simple Dessert recipe we can prepare in less than 5 minutes and can pack for Kids Lunch Box as Dessert .  Stays good in the refrigerator for more than a week . Just warm for one minute  before packing in Kids Lunch Box .It tastes so rich with Minimum Ghee . I added both Jaggery and Sugar instead of just using one. Milk almost gave a rich taste and I  used water too for Cooking.  I found this fine variety of Daliya in indian stores which almost looks like Semolina.The recipe  looks so Simple with few Ingredients  but taste good and Healthy than a Cookie. 

Recipe for 18 Medium Patties .

Note : Once you finish cooking. Grease a Baking sheet  OR Pyrex Bowl with little Ghee and spread the Halwa . Use  Heart shaped Cookie cutters and you  can even surprise Kids on Valentine’s Day with this Heart shaped Halwa . 

Preparation time : 10 Minutes( Gathering Ingredients)  and Cooking time : Less than 5 Minutes

INGREDIENTS: 

1. Fine Cracked Wheat ( Daliya) – 1 Cup or Roasted  wheat Upma Mix ( Wheat) – 1 Cup 

2. Milk – 2   Cups and   Water – 1/2 Cup

3. Jaggery ( Brown sugar ) -1/2 Cup and Sugar -1/4 th to 1/2  Cup . Add  according to your taste.

4. Raisins  – Handful ,  Pistachio’s , Walnuts, Almonds and Cashews – One Cup ( Chopped) and Cardamom – 8 ( Powdered)

5. Ghee – 4 to 5  tbsp

METHOD  INSTANT POT :

1. Turn Instant pot on saute mode and add 3 tbsp ghee and roast Daliya( Cracked Wheat )  or Roasted Wheat Upma mix  . 

2. Add Milk and water . Mix well . Scrape the bottom . Close the lid . Manual 3 minutes. Unplug it when you see silver button pops up . NPR ( 5 minutes) . 

3. .  Open lid and add Pistachio’s , Cashews , Almonds  Raisins, Powdered Jaggery, Sugar  and Powdered Cardamom . Add 2  more tbsps Ghee .  Mix well . Take out the inner pot. Check for Sweetness and add accordingly .

5. Cool it before you make Patties. Once cooled , grease your hands with ghee and take a handful of cooked Halwa and shape like a ball . Then flatten slowly between your Hands. Repeat the process with the rest of the Halwa .

                   REFRIGERATE and when serving or Packing for Kids Lunch Box warm for 30 seconds .

METHOD STOVE TOP :

1. Heat 1 tbsp ghee and roast Daliya( Cracked Wheat )  . Once Light Brown transfer to a Bowl .

2. To this add Powdered Cardamom  and Raisins .

3. Add Milk and water to sauce Pan and bring to Boil . Once it comes to Boil add roasted daliya slowly and Mix well . Once Daliya is cooked , Switch off the stove .

4. Add Pistachio’s , Cashews , Raisins, Powdered Jaggery, Sugar  and Powdered Cardamom . Add one more tbsp Ghee . Check for Sweetness and add accordingly .

5. Cool it before you make Patties. Once cooled , grease your hands with ghee and take a handful of cooked Halwa and shape like a ball . Then flatten slowly between your Hands. Repeat the process with the rest of the Halwa .

                   REFRIGERATE and when serving or Packing for Kids Lunch Box warm for 30 seconds .

TEN INDIAN INSTANT POT DESSERTS – 5 MAIN INGREDIENTS

Ten Indian Instant Pot Desserts . Prepared with few ingredients and very less cooking. No stirring and  No Baby sitting. Enjoy these Unique Desserts any time of the year  with very very Less work.You can feed the crowd with these Desserts.

11. APPLE PANEER BURFI : Easy to prepare Dessert in 10 minutes . You can serve as a Dessert before going to After school activities or Pack for KIDS LUNCH BOX as a Dessert .

RECIPE :

https://vegetarianhomestylecooking2015.wordpress.com/2018/10/08/Apple

11.  STEAMED DESSERT WITH OATS and Nuts. Prepare in free time and refrigerate . Warm in a microwave safe bowl before you serve. Stays good for 4 to 5 days. Just grind the ingredients . Pour in steel cups and steam. 

1. COCONUT HALWA – INSTANT POT . Do you like your Dessert ready in less time and with few ingredients . Perfect Dessert recipe to pack for Kids Lunch Box or for unexpected guests or to offer god during festivals. Rich and Creamy without adding any rich ingredients. Transfer all ingredients to the pot and will be ready in very less time. 

https://vegetarianhomestylecooking2015.wordpress.com/2018/01/29/Coconut 

2. PURAN POLI  ( short cut method) : With 2 different fillings and Less Cooking time . No water left.

Once you unplug it you don’t need to cook any further on stove top or in Instant pot. 2 ways you can try the filling. With Jaggery and without Jaggery .You can freeze left over filling  . Instead of rolling like a Paratha I like to dip in batter and fry in Paniyaram Pan. They are crispy with Outer covering and tasty filling . Less work and one Pan to clean ,

Recipe :

https://vegetarianhomestylecooking2015.wordpress.com/2018/01/19/Puran  

3. INSTANT POT APPLE BREAD PUDDING with BAKED VEGETABLE POCKETS :  If you like Bread Pudding then you will like this Dessert with Apples and Bread . Easy to prepare Dessert with apples and Bread.  Add apples after you cool sometime. It amy curdle the milk .Add toasted bread before you serve .

Recipe :

https://vegetarianhomestylecooking2015.wordpress.com/2018/01/15/Apple 

4. MIXED MILK PUDDING WITH APPLE . No stirring and no monitoring. You can feed the crowd with this Dessert. Cool the dessert and add Apple so it won’t curdle the milk. Just gather the ingredients.

Recipe:

https://vegetarianhomestylecooking2015.wordpress.com/2017/12/27/Mixed 

5. INSTANT DESSERT WITH PANEER . 5 Ingredients and Less cooking time. Stays good in the refrigerator for more than 5 days. You can prepare day before and refrigerate  if you want to pack for Kids Lunch Box .

 

Recipe:

https://vegetarianhomestylecooking2015.wordpress.com/2018/09/28/Paneer 

6. PINEAPPLE KESARI ( SHORT CUT METHOD) – INSTANT POT  . Very very easy to prepare Dessert .  Pack for Lunch Box as a Dessert or for unexpected guests or for Weekend Lunch or to offer God. No sauting . Just transfer everything to the pot and done in less time. Serve it in a Bowl as a Kesari or stuff in Paratha or Dip in Dosa Batter and fry in Paniyaram pan . 

RECIPE :

https://vegetarianhomestylecooking2015.wordpress.com/2018/05/02/Pineapple 

7. BOONDI ( STORE BOUGHT ) CASHEW LADOO with JAGGERY and PEANUT SESAME CASHEW LADOO with JAGGERY . Easy to prepare Dessert and they stay good for more then 2 Weeks. I even tried with Mixed nuts and jaggery. Jaggery good source of Iron. Healthy dessert for everyone in the family .

Recipe : 

https://vegetarianhomestylecooking2015.wordpress.com/2018/05/28/Peanut 

8. RICE PUDDING WITH COOKED RICE. You are going to like the rich taste of the pudding. Right consistency and no burnt bottom .

Recipe :

https://vegetarianhomestylecooking2015.wordpress.com/2018/03/12/Rice 

9. INSTANT POT DESSERT WITH DALIYA( CRACKED WHEAT ) . This is one easy Dessert any one can prepare without fail . Stays good for more than a week. 5 main ingredients and Less Cooking time .

Recipe :

https://vegetarianhomestylecooking2015.wordpress.com/2018/08/07/Instant 

10.

 

PEANUT SESAME CASHEW LADOO , MIXED NUTS LADOO WITH JAGGERY and BOONDI CASHEW LADOO WITH JAGGERY – STOVE TOP/INSTANT POT- 5 INGREDIENTS

Peanut Sesame Cashew Ladoo with jaggery , Mixed Nuts Ladoo  and Boondi Cashew Ladoo – STOVE TOP /INSTANT POT 

One of the easiest Dessert any one can prepare without fail. I tried in Instant Pot . Once you unplug it cook on Sauté mode till you get ball consistency. I’m sharing how to cook on Stove top and Instant pot. Either way you can try. You can use store bought roasted Peanuts, Cashew nuts. Or else you can roast on stove top . Doesn’t take much time. These Ladoo’s stay good for more than 2 weeks. One or two  will be sufficient to satisfy  your Sweet cravings.  Some times I prepare with Mixed Nuts. Sometimes with store bought Boondi and Cashews ( BOONDI CASHEW LADOO with JAGGERY) .Here is the recipe with few ingredients . 

RECIPE FOR 25 Medium Ladoo’s .

INGREDIENTS : 

One cup – Measuring cup

1. Roasted Peanuts – 3 Measuring cups

2. Roasted Cashews – One cup

3. Roasted Sesame seeds – 1/2 cup

4. Jaggery ( Brown sugar) – 3 measuring cups

5. Water – 1/2 cup

6. Ghee – 1/2 tbsp

7. Cardamom Powder – 10 cloves( Powdered)

8. Ghee – 1 tbsp 

INGREDIENTS FOR BOONDI LADOO 

1. Store bought Boondi – 3 Measuring cups

2. Roasted Cahews – 2 measuring cups

3. Jaggery – 3 cups

4 . Water – 1/2 cup

5. Cardamom powder – 10 cloves ( Powderd) 

6. Ghee – 1 tbsp 

METHOD: 

STOVE TOP : 1. Transfer Powdered Jaggery and Water to a wide Pan . Cook on medium high flame . Keep stirring in between .

2. When syrup thickens ( say after 10 minutes)  take 1/2 tbsp  syrup and pour in a bowl of water as shown in the picture.Try to make a ball with your fingers. If you are not able to ,cook for few more minutes .

TO CHECK THE SYRUP for Ball consistency in Water . 

3. When the syrup is ready switch off the stove. Add 1/2 to 1 tbsp Ghee .

4. Pour roasted Peanuts, Cashews , Sesame seeds and powdered cardamom. Mix gently .

5. Cool in the same Pan.

6. When it is light warm and you are able to handle the heat , take a handful of the mixture and shape  them into balls. Grease your hand with Ghee if needed . Repeat the process with the rest of the mixture.

THEY STAY GOOD FOR MORE THAN 2 WEEKS if stored in an airtight container .

NOTE : SAME PROCDURE WITH Boondi and ROASTED CASHEWS .

METHOD : INSTANT POT 

1. Transfer powdered Jaggery , water and ghee to inner pot. Mix well . Close the Lid .

2. Manual 20 minutes with  vent open .

3. After 20 minutes open the lid and transfer to a wide pan . or COOK IN SAUTE MODE UNTIL YOU GET BALL CONSISTENCY . 

 4. Cook until you get ball consistency . Say 5 minutes or little more time .

 5. Once you get ball consistency add roasted Peanuts, Cashews , Sesame seeds, Ghee and powdered Jaggery . Mix gently .

6. Cool in the pan .

7. When you are able to handle the heat take a handful of mixture and shape Ladoo’s . If needed grease your hand with little Ghee.

8. Repeat the process.

STORE IN AN AIRTIGHT CONTAINER and they stay good for  more than 2 weeks .

PINEAPPLE KESARI (SHORT CUT METHOD) – INSTANT POT

Pineapple Kesari (Short cut method) – Instant Pot 

Recipe for 10 . Preparation time : 15 ( Gathering Ingredients) 

 EASY to prepare Dessert with PINEAPPLE . Our weekend meal is incomplete without dessert. I try at least 3 to 4  new desserts in a month to pack for Lunch Box or for After school snack or for unexpected guests or to offer God .  I never tried  the combination of Semolina and Vermicelli with Pineapple. Turned out delicious . You can serve it as a Kesari  in a bowl or for Stuffing in a Paratha as Sweet paratha or dip in flour batter or Dosa batter  and fry in PANIYARAM pan.

                    What you will like about this Dessert is no Sauting and just transfer everything to the pot and done in very very less time without monitoring and Stirring. I bought Pineapple to try Kesari in Instant pot. It’s not sweet to eat as a fruit. So I thought I will try for Dessert . Already I shared a Pineapple Cake . We like Pineapple in Cakes, Salads , Rice and Kesari . I tried Vermicelli Upma in IP and cooked perfectly without burnt bottom ,not mushy ,less cooking time and  no stirring. For today’s Dessert I  tried with both Roasted wheat rava mix and roasted whole wheat vermicelli. Since both are roasted no need to roast in the pot or on stove top. I even took the help of store bought roasted nuts. I added Jaggery ( Brown sugar) as a sweetner. You can add sweetner of your choice.

                    I added everything to pot without Sauting and Pressure cooked( Manual)  and did QPR ( It won’t build any pressure because all the liquid will be absorbed by the Vermicelli and Rava. When you see Low Unplug it and QPR . I stay in the Kitchen till I unplug it as I don’t want to see any Burn sign and when I’m trying for the first time)  . Just add 2 tbsp melted Ghee in the Inner Pot before adding all the Ingredients . So you don’t have any Burnt bottom. Once done take out the Inner pot. Cool it down before you serve. 

NOTE : You can serve it in a Bowl as Kesari or use as Stuffing to prepare Sweet Paratha or in PANIYARAM PAN .

INGREDIENTS: 

1. Whole wheat Vermicelli – 1/2 cup ( Measuring cup)

2. Roasted wheat rava upma mix or roasted Semolina – 1/2 cup Note : If  you don’t have roasted Vermicelli and Semolina or Wheat rava . Roast in microwave or on stove top for couple of minutes with 1/4 tbsp Ghee .

3. Water – 2 1/2 cups. ( Warm water from faucet)

4. Chopped Pineapple – 1 cup

4. Jaggery ( Brown sugar) – 3/4 th cup or accordingly or Jaggery and Sugar 

5. Ghee – 2 tbsp

6. Raisins – Handful

7. Roasted store bought Mixed nuts – 1/2 cup

8. Cardamom powder – 6 

METHOD : 

1. Add  2 tbsp Melted ghee to the inner pot of IP . Add water , raisins , Mixed nuts , cardamom powder , Jaggery ( Brown sugar) , Pineapple pieces, roasted vermicelli and roasted Semolina or roasted wheat rava upma mix. Mix well. Taste the water for sweetness and add accordingly .

2. Close the Instant pot lid .

3. Manual 4 minutes High . Unplug after 4 minutes . It won’t build pressure because vermicelli and  Wheat rava or semolina will absorb liquid . Open the lid and take out Inner Pot . 

 4. Open the lid .  Take out the inner Pot.  Mix gently

5.It will get thick as it cools down .

                   SERVE it as a Kesari or stuff it in a Paratha ( SWEET PARATHA ) or dip in batter and fry in PANIYARAM PAN .

RICE PUDDING/KHEER WITH COOKED RICE /RAW RICE – INSTANT POT – KIDS LUNCH BOX WITH EGGPLANT FRITTERS

Rice Pudding/Kheer with Cooked Rice /RAW RICE – Instant Pot – Kids Lunch Box with Eggplant Fritters 

Pack for Kids  Lunch Box with Eggplant Fritters 

I prepare Kheer with Cooked rice  on stove top during festival times or for Weekend Lunch or to Pack for Kids Lunch Box. . I cook extra rice to prepare Kheer , Mango rice and Curd rice to offer to God as prasdam during festival times and share with family and friends along with Vada( prepared with Lentils) .I tried in INSTANT POT . Turned out good with right consistency and no burnt bottom. It is rich and Creamy . I  have used 2 percent milk and not even Whole milk . Here is the Simple recipe.

Recipe for 4 to 5.

INGREDIENTS :

One cup – One measuring cup 

1.  Raw rice ( Washed and Soaked ) or  Cooked rice  or Left over rice – 1  measuring cup  ( White Basmati rice or Long grain rice) 

2. Whole wheat Vermicelli – 1/4 th cup( Optional) I added 

3. Milk – 3 cups( 24 ounces)

4. Jaggery or Brown sugar – 6 tbsp or accordingly

5. Ghee – 1 tbsp

6. Raisins – Handful

7. Chopped Nuts – 1/2 Cup( Cashews , Almonds, Pistachio’s)

8. Cardamom Powder – 6 to 8

9. Dry Coconut pieces

METHOD : STOVE TOP

1. Add 2 measuring cups milk into sauce pan . Bring to boil .

2. Add Cooked rice. Mix well . If needed add more milk. Switch off the stove.

3. Add raisins, Chopped nuts, Ghee , Cardamom and Dry coconut Pieces.

4. Cool some time and  add Jaggery .

5. Taste for sweetness and add accordingly .

RECIPE LINK FOR EGGPLANT FRITTERS:

https://vegetarianhomestylecooking2015.wordpress.com/2016/08/29/Vegetable

METHOD: INSTANT POT 

1. Turn IP on saute mode. When warm add Ghee , Vermicelli , Chopped Nuts,Raisins. Saute for a Minute.

2. Add Cooked rice, Milk , Cardamom. Mix well . Scrape the bottom. 

3. Close the lid. Cancel saute . Manual 10 minutes . When you see Low  Unplug it . QPR.

4. Take out the inner pot. Wait sometime and add Jaggery or Brown sugar.Add 1/2 more tbsp Ghee and Coconut Pieces. Taste for Sweetness and add accordingly .

5. Serve warm or a room temperature.

                I packed for KIDS LUNCH BOX with EGGPLANT FRITTERS.