INSTANT POT MASOOR DAL ( GREEN LENTILS) CABBAGE BIRYANI – ONE POT MEAL FOR LUNCH /DINNER

Instant pot Masoor Dal ( Green lentils) Cabbage Biryani – One pot meal for Lunch /Dinner with raita ( Vegetables in Yogurt ) and salad . WEEKEND LUNCH 

Recipe for 3 to 4 with Raita, Spinach Pakora , Kheer  and Salad. WEEKEND LUNCH 

If you are like me who doesn’t want to spend much time in Kitchen , try this One pot meal with Masoor Dal ( Green Lentils) , Cabbage and vegetables. I prepare this One pot meal for quick Dinner or for Weekend Lunch before going out or when I take Kids to Library activities. Just saute for 2 minutes and add all the ingredients. Done in no time without any water left and No burnt bottom. It stays warm till we come back from activities and ready to eat Lunch . No need to transfer to any container and no need to warm in Microwave. I like adding Masoor dal in my Biryani recipes . It holds shape once you finish cooking and good source of Protein for vegetarians .  I added mild spices so kids can enjoy too . It won’t taste bland . It’s flavorful and tasty One pot meal . Serve with raita , Salad , Spinach Pakora and Kheer .

Lentils have negligible amount of fat and good source of protein without adding any extra fat to the body there by promoting a healthy heart . India has largest number of vegetarians ans Lentils can be a substitute for meat in supplying the required protein . Good source of dietary fiber . Dietary fiber filled food such as Lentils help in controlling blood sugar . Dietary fiber also slows down the rate at which food is absorbed by the blood and thus maintains the sugar level constantly . Lentils have great potential to control cancer growth. Studies conducted at university of Illinois have found that plant lectins a separate type of plant protein originate from foods like lentils , wheat , peanuts have a great influence on cancer cells.Side effects of excessive protein – excessive consumption can pressurize kidneys  in flushing out those excess protein in the body .  Eat in moderation .Source : HM  

RECIPE FOR VEGETABLE RAITA WITH CUMIN SEED OIL :

INGREDIENTS :

1. Basmati rice – One cup ( soak for 30 minutes)

2. Masoor Dal ( Green Lentils) – 1/2 cup ( soak for 30 minutes )

3. Water – 1 1/2 cup

4. Vegetables – Cabbage – Half of medium cabbage ( thinly sliced) , tomatoes – 2 ( chopped) , Green Beans and Chopped carrots – One cup , Green peas

5. Spice Powders  – Red chilli powder , coriander and Cumin powder – 3/4 th to 1 tbsp or Curry Powder – 1 tbsp 

6. Whole Garam Masala – 5 cloves , 3 cardamom , 2 Bay Leaves , Cinnamon stick – Medium , Cumin seeds – 1 tbsp

7 . Oil – 4 to 5 tbsp

8. Finely chopped coriander and Mint leaves

METHOD :

1.Turn Instant pot on a saute mode . When warm add oil followed by Whole Garam Masala and Cumin seeds. Add thinly sliced onions. Fry till light brown. Add Crushed garlic and ginger . Fry for a minute.

2. Then add red chilli powder , coriander and Cumin powder. Mix well. Add sliced cabbage, Chopped tomato , green beans , carrots and Green peas. Mix well .

3. In a bowl mix rice , soaked lentils , water and salt. Taste water for salt .and add accordingly. 4. Add this to Inner pot .

4. Close lid. Rice mode . NPR . SERVE with vegetable raita. 

 

RECIPE FOR SPINACH PAKORA ( AIR FRYER ) :

Recipe Link : 

https://vegetarianhomestylecooking2015.wordpress.com/2019/01/01/Spinach 

Advertisements

INSTANT POT LAUKI RAITA WITH INSTANT POT YOGURT

LAUKI( GREEN SQUASH) RAITA WITH INSTANT POT YOGURT . Serve with Steamed rice or Stuffed Paratha

Bottle Gourd ( Lauki)  Raita is simple , easy to make and Delicious side dish for Lunch / Dinner . A perfect Cooler for Warm Weather . Bottle Gourd  ( Lauki) has bland taste and to make it Palatable for Children I combined cooked Lauki with Yogurt and flavored with ginger , Coconut Mixture and tadka .

                         Ayurveda recommends making a batch of fresh Yogurt to be consumed each day which helps in digestion and filled with beneficial bacteria that kills harmful viruses . Spices not only provides Health benefits but also flavor the food. Coconut low in Sodium , High in manganese , no Cholestrol  but high in Saturated fat . You can safely use dessicated coconut in Occasional foods . It is a common Ingredient in Indian Cooking which adds texture and flavor to the Curries. It is commonly used in Stir fries and Desserts . Last but not least Green Chillies slows down the aging process and protects body against free radicals and Cancer . Green chillies are must in Indian Meal to make food tasty and Spicy ( light color green chillies are Zero spicy) . Eating Green Chillies is always better than adding Red chilli Powder to the food . Chillies turn out red after dry and loose their nutrition .Source : HM 

Take a look at the recipe which is prepared with Minimum Ingredients .

RECIPE for 4 .

INGREDIENTS:img_0225

1.Bottle Gourd ( Lauki) – Medium size  (  Peel Bottle Gourd  and chop into bite size pieces . 

2. Yogurt ( Curd) –  4 measuring cups

3.  Vegetables : Onions – 1/4 th Cup ( Chopped)

4. Tomato – 1 ( Chopped)

5. Curry Leaves- 5

6. Finely Chopped Coriander Leaves

7. Salt as per taste

8. Dry Coconut – 1/4 th Cup

10 . Green Chillies paste  –  3  and Ginger – 2 tbsp ( Mortar and Pestol) 

11.Seasoning – Urad dal -1 tbsp. , Cumin seeds – 1 tbsp. , Mustard seeds – 1/2 tbsp. , Broken Red Chillies – 4

METHOD :

  1. Turn Instant pot on saute mode. When warm add Oil followed by black split urad dal , cumin seeds , mustard seeds , red chillies and Curry leaves. Now add chopped lauki . Season with salt. Close lid. Manual one minute . Open lid . Transfer to a pyrex bowl . Cool before adding curd and other ingredients. 

2. Grind Coconut with Green Chillies, ginger , toasted sesame seeds  and  little Salt . Add to the Yogurt . In a Mortar pestol . 

3. Add finely Chopped onions , tomato , finely chopped coriander leaves , Coconut mixture , Cooked Bottle Gourd ( Lauki) along with SEASONING .  Mix gently . Check for Salt and add accordingly . .

 

SERVE with Jeera Rice / Biryani/ Phulka / Pulav / Stuffed Paratha

INSTANT POT RAW BANANA MOONG DAL CURRY – LUNCH /DINNER – 5 MAIN INGREDIENTS

Instant pot Raw Banana Moong dal curry – Lunch /Dinner 

Old Vegetable but always in my  Menu . I cook Raw Banana curry at least once a week on Stove top . It takes time and monitoring in between. First time I tried in Instant Pot and it turned out tasty than stove top version without burnt bottom and no water left . Do try  the combination of Raw Banana with Moong dal and Coconut spice powder . Don’t forget to squeeze juice of Lime at the end . Just fry for couple of minutes, add other ingredients and close the lid. Serve warm with Steamed rice , Ghee and Papad ( Tomato rasam too) 

          I did a little reading about Raw Banana or Plantain  as  I cook at least 3 to 4  times in a month and learned some interesting facts.They are considered more of a vegetable and widely available around the world. It is an excellent source of Carbohydrates i.e Complex carbohydrates and naturally have Low GI of 38 which means there won’t be rapid increase of glucose in blood after eating when not deep fried. They are high in Vitamin B6 which is necessary for the formation of hemoglobin , the protein that carries oxygen in your body.  Green Banana’s and Plantains are Good source of Resistant starch . According to one study , the resistant starch in Green banana’s increases the rate of fat burning by blocking the ability of the body to use carbohydrates. When the body can’t burn carbohydrates as fuel , it’s forced to use fat instead.  Resistant starch is a type of starch that is not digested in stomach or Small intestine and reaches the colon intact . Thus it resists digestion and we won’t see Blood glucose spikes after eating RS and do not obtain significant calories from RS .  Foods high in resistant starch also increase insulin sensitivity which can help people with type 2 diabetes control their blood sugars. plantains are good source of Potassium that helps control heart rate and blood  pressure .Eating Green banana’s in moderation could have benefits for those who avoid ripe banana’s because of their high sugars. Source : HM

Recipe for 3 to 4 

INGREDIENTS :

1. Raw Banana –  6 to 8 ( Small )  ( Peel and soak in salt water to avoid discoloration)

2. Yellow Moong dal – 1/2 cup ( Soak for half hour)

3. Vegetables – Onion – One ( finely chopped) , Garlic – 6 cloves ( crushed) , Curry leaves , Crushed ginger – small piece and green chillies – 2

  4. Turmeric – 1/4 th tbsp and salt accordingly . Cumin seeds – 1 tbsp 

5. Coconut spice powder – Grind handful of dry coconut with 2 tbsp toasted sesame seeds and 2 green chillies . Red chilli powder , coriander and cumin powder – 1/2 to 1 tbsp or Curry powder – 1/2 to 1 tbsp 

6. Oil – 4 tbsp 

7. Finely chopped Coriander to add the end .

8. Juice of Lime – 1 or 2

9. Water – 1/4 th cup 

METHOD :

1. Peel raw Banana . Chop into 4 inch pieces and soak in salt water to avoid discoloration .

2. Soak Yellow Moong dal for half hour . Wash 3 to 4 times before you add to the curry . 

3. Turn Instant pot on saute mode . When warm add Oil followed by Cumin seeds , Mustard seeds and Urad dal . Add finely chopped Onions . Season with salt and Turmeric . Close with glass lid and fry till light pink .

4. Open lid and add crushed garlic, chopped green chillies , Ginger ( crushed ) and Curry leaves . Fry for a minute .

5. Add chopped raw banana , washed moong dal . Season with little salt , curry powder. Mix well .. Add water . Scrape the bottom . Close the lid .

6. Manual 5 minutes. Unplug when silver button pops up . QPR after 10 minutes. 

7. Open lid. Add coconut spice powder, Lime juice and chopped coriander . Mix gently . Taste for salt and spices and add accordingly .

SERVE with Steamed rice , Ghee and Papad .

CHICKPEA FLOUR CURRY – SIDE FOR ROTI – INSTANT POT

This is what I cook when I don’t have any vegetables to cook or when I want to cook something simple for dinner, or when it is a lazy cooking day. Chickpea flour  Curry is a simple and tasty curry prepared with 3 vegetables ( which every household will have) , and 2 flours and Spices; that is what all we need to prepare this tasty Curry . Serve warm and don’t refrigerate. You can finish cooking this curry by the time you prepare the Paratha ( Indian Bread) or Phulka . Here is the simple recipe with everyday ingredients from your pantry.

Recipe for 4 .

INGREDIENTS : IMG_2227

1. Onions – One   ( thinly sliced or finely chopped)

2. Tomato – 1 ( Chopped) to add at the end and frozen green peas =1/2 cup ( both are optional)

3. Potatoes – 8 medium ( Peeled and chopped into 32 ) 

4. Chickpea flour and rice flour – 1 tbsp each or Chickpea flour – 2 tbsp 

5. Spices – Red chilli powder , Corinder and Cumin powder – 1/2 to 1 tbsp , Ajwain – 1/4 th , Green chilli paste and chopped ginger ( To add at the end) 

6. Water – 2  measuring cups 

7. Oil – 2 tbsp

8. Salt  – accordingly and Turmeric – 1/4 th tbsp

9 . Cumin seeds  – 1/2 tbsp each and mustard seeds – 1/2 tbsp 

10. Curry leaves and Chopped coriander 

METHOD:

1. Turn Instant pot on saute mode . When warm add  2 tbsp Oil followed by  Cumin seeds, mustard seeds and Curry leaves , Green chilli paste or chopped green chillies ,  chopped ginger and thinly sliced  Onions . Season with salt and Turmeric . Cover with lid and cook until onions are light pink.

Note : You can add chopped green chillies and gjinger after you finish cooking . Curry won’t be spicy for kids.

2.  Once Onions are light brown add  Chickpea flour and rice flour or just chickpea flour   and fry for couple of minutes .

3.  Add water and scrape the bottom of the pot  . Mix without lumps . Add red chilli powder , coriander and cumin powder – 1/2 tbsp together  or Sambar  POWDER or CURRY POWDER .

              Taste water for salt and spices and add accordingly .

4. Add Peeled and cubed Potato . Mix well . Close the lid. Manual  5 minutes. NPR .

5.  Open lid and add Chopped tomato , Green peas , Chopped Coriander and Mint leaves  . Mix well . NOTE : Adding tomato is optional .

5. Taste for salt and Spices and add accordingly .

            SERVE WARM with Poori or  Plain Paratha  or Phulka .

 

VEGETABLE PASTA WITH DATES SAUCE – INSTANT POT – KIDS LUNCH BOX /DINNER – 5 INGREDIENTS

Vegetable Pasta with Dates sauce – Instant pot – Kids Lunch Box/Dinner – 5 ingredients 

Vegetable Penne Pasta with Dates sauce is a Simple and Easy Kids Lunch Box recipe prepared with 3 Vegetables, Pasta and Dates sauce. If kids are not interested in eating Dates , try in this Pasta sauce which you can prepare ahead of time and refrigerate .I have Box of Dates ( already used 1/4 th of Box in preparing Dates Ladoo ) and I want to include in Kids Diet. Thought why not prepare a Dates sauce to mix with veggies and Pasta. So I prepared the sauce night before and refrigerated . Tasted before adding to the Pasta. Didn’t spoil because I blended Sauce with salt and Spices. I like Cooking Pasta in Instant pot . Cooks Perfectly  every time . Cut Vegetables the size of Pasta in an angle . Easy Lunch Box recipe with New taste. I asked my Kids did they find any difference in the taste . Not really they said. So one more Pasta recipe in Kids Lunch Box recipe book. Kids  are going to like the soft bite of Veggies with Pasta and  little Sweet taste from Dates sauce..

Recipe for 2 .

Preparation and Cooking time : Less than 30 minutes 

INGREDIENTS :

1. Multi grain Penne Pasta or Whole wheat Pasta  – One  Cup ( raw) , Water – 2 cups 

2.  VEGETABLES :  Zucchini , Asparagus – 10 ( Cut the size of Pasta), Green Beans – 2 handfuls ,chopped , Tomatoes – 3 ( 2 Tomatoes for Sauce and 1 chopped to add at the end)

                     Garlic – 4 , Shallots –  2 Chopped or Finely chopped Onion 

3. Dates – 6 and  Ketchup – 2 tbsp

4. Curry Powder – 1 to 2 tbsp ( Blend of Red chilli powder , Coriander and Cumin Powder , Garlic and fresh Coriander ) 

                        Freshly ground Black Pepper and Mixed  Italian Herbs

5. Mozzarella cheese 

METHOD:

 

1. Microwave 2 tomatoes in a microwave safe bowl . Cool before blending with Spices. Transfer Cooked tomato into a blender with Deseeded Dates , Salt , Curry Powder and Garlic. Blend with 1/4 or little more water . Transfer to a Bowl. 

2.  Turn Instant pot on saute mode . When warm add 2 tbsp Oil and add 1 tbsp Cumin seeds . When cumin seeds turn light Brown add Shallots and Crushed garlic  followed by  Zucchini , Asparagus and Green Beans . Then add the Dates Sauce . Mix well. 

                  NOTE : Keep veggies on top of Pasta so they won’t get mushy . 

3. Add  Pasta , water ,Chopped Tomatoes and Ketchup . Mix gently . Close lid. Manual 5 minutes . NPR ( 5 TO 7 MINUTES) 

 4. Open lid and add  freshly ground Black pepper , Mixed Herbs and Chopped Pistachio’s . Add Mozzarella cheese.

5. Taste for Salt and Spices and add accordingly . PACK for KIDS LUNCH BOX OR SERVE FOR DINNER .

 

INSTANT POT ALOO MATAR(POTATO PEAS CURRY) WITH HOMEMADE MASALA POWDER – SIDE FOR ROTI

Instant pot Aloo Matar (Potato Peas Curry) with Homemade Masala Powder – Side for Roti

Do you cook Aloo Matar ( Potato Peas Curry) regularly . Then try this new Potato Peas curry prepared with Homemade Spice Powder. Potatoes are cooked perfectly . Not over cooked or under cooked .You can prepare Spice powder in your free time and refrigerate and it takes very less time to Prepare and cook . It stays good for more than a month . Serve this curry with Phulka or Plain Paratha( Indian Bread prepared with Whole wheat flour) . The curry is not spicy . So Kids can enjoy too . Here is the Simple recipe with everyday ingredients from your Pantry .

RECIPE for 2 to 3 ( SPICE POWDER will thicken the gravy) 

INGREDIENTS : 

1. Vegetables – Potato – 6 ( Peeled and cubed. Each potato into 12 pieces) , Onion – medium ( Chopped) , Ginger – small piece ( grated)  , Garlic – 3 cloves( Peeled and Crushed ) , Tomatoes – 3 (  finely chopped) 

Frozen green peas – 1/2 cup 

2. Water – 1/2 cup

3. Spice Powder – Grind handful of dry coconut with 2 tbsp Sesame seeds, 6 Cashews, 6 Cloves , 6 Cardamom and small piece  of Cinnamon stick .

4. Red chilli powder – 1/2 to 1 tbsp 

5. Oil – 2 tbsp , Cumin seeds – 1 tbsp , Salt accordingly and Turmeric – 1/4 th tbsp 

6. Finely chopped Coriander and Mint to add at the end.

METHOD :

1. Turn Instant pot on saute mode . When warm add 2 tbsp oil and Cumin seeds – 1 tbsp followed by finely chopped onion. Season with salt and Turmeric. Cover with lid and cook for couple of minutes .

2. Once Onions are light pink add crushed garlic and ginger. Fry for a minute .

3. Add finely chopped tomato and red chilli powder or Sambar powder . Cook until tomatoes are soft.. Cover with lid and stir in between to avoid burning.

4. Once tomatoes are soft add water , Red chilli powder or Curry powder and cubed potato . Scrape the bottom and mix well.

5. Close the lid. Manual 4 minutes . NPR ( 7 to 10 minutes) . 

6. Open the lid and add HALF OF THE SPICE POWDER . Add  washed frozen green peas, finely chopped Coriander and Mint leaves. Mix well .

7. Taste for Salt and spices and add accordingly. ( SPICE POWDER will thicken the gravy) .

SERVE WITH PHULKA OR  PLAIN PARATHA ( Indian Bread prepared with Whole wheat flour)