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 CARROT WRAP – SUMMER LUNCH / DINNER /KIDS LUNCH BOX

Instant Pot Carrot Wrap – Summer Lunch/Dinner /Kids Lunch Box with Water Melon .

Do your kids trouble to eat some vegetables like Carrots ( they are sweet) . Do try this recipe .  I added good amount of carrots  . It’s tasty and kids  won’t notice carrots in this wrap . Spices will supress the sweet taste of carrots. You can serve for Dinner or pack for Kids Lunch Box . Place lettuce on whole wheat paratha or Tortilla  and the stuffing( I shaped it like a log. So it won’t fall when they take a bite . If you want you can add some pickled cabbage and Ketchup as topping . This is my first carrot recipe in Instant pot. Didn’t plan to share so I didn’t take any Photo’s. This is the chopper I used to chop carrots, cauliflower ,Onions and potatoes. All in same size and cooks evenly .  So here is the simple recipe with everyday ingredients form your pantry.

CABBAGE PICKLE :

To finely chopped Cabbage add red chilli powder , salt , turmeric, coriander powder. Squeeze juice of Oil . Warm 2 tbsp oil . Add 1/2 tbsp Mustard seeds, 1/2 Cumin seeds and 4 crushed garlic . Cool  the seasoning and add to the pickle. Mix well . Stays good for more than 5 days.

RECIPE FOR 4

INGREDIENTS : 

1. Baby carrots – One packet

2. Potatoes – 3

3. Cauliflower – 4 big florets .

4.  Onion – Medium ,Crushed garlic and ginger 5. Oil – 3 tbsp

6. Salt – accordingly and turmeric – 1/4 th tbsp

7. Red chilli powder , coriander powder and Garam Masala – 1 tbsp

8. Juice of Lime – One 

9. Finely chopped coriander and Mint leaves

10. Cumin seeds – 1/2 tbsp 

CHOPPER  TO chop carrots , cauliflower , potato and onions :

METHOD :

1.Turn instant pot on saute mode. When warm add Oil and Cumin seeds. Add Onions . Season with salt and turmeric. Cook until onions are light pink . Add ginger and garlic and fry for a minute.

2. Add Chopped carrots, cauliflower and Potatoes , Add red chilli powder , coriander powder and garam masala powder. Mix well .

3. Close lid . Manual 3 minutes . NPR . 

4. Open lid and add finely chopped coriander and mint leaves .

5. Squeeze juice of lime. Taste for salt and spices and add accordingly .

6.  Mash the stuffing. Divide the stuffing into 4 equal portions. Shape them like a log.

7. Place lettuce on Whole wheat wrap and the stuffing log. Top it with Cabbage pickle .

INSTANT POT CHICKPEAS VEGETABLE ROTI WITH TOMATO CARROT RAITA – SUMMER LUNCH/ KIDS LUNCH BOX

Instant pot Chickpeas Vegetable Paratha with Tomato carrot raita – Summer Lunch /Kids Lunch Box

I cook big batch of Chickpeas and Potato  in Instant pot to add to  curries  , Pani Puri or for salads or Sundal . The reason I cook in Instant pot is ,chickpeas and Potato cook perfectly . Not overcooked and under cooked . After adding to salads and  curry , I still have couple of cooked potatoes and chickpeas. For the first time I tried Chickpeas Paratha/Roti  and they turned out tasty . Served with Tomato and Carrot raita . You can prepare raita in your free time( day before) and comes to room temperature by lunch time. Prepare Chapathi dough and filling for Paratha day before and refrigerate . It takes less than 30 minutes  to prepare PARATHA for whole family . One big paratha with raita and fruit will keep Kids  full till Dinner time or Snack time before going to Play ground or Summer activities . I’m sharing NO COOKING LADOO recipe at the end of the  post. These Ladoo’s stay good for more than 2 weeks. Do try KIDS are going to like this combination of Paratha and Raita .   

RECIPE for 4 BIG PARATHA’S .

INGREDIENTS and METHOD of Cooking Chickpeas and Potato in Instant Pot :

1. Soak 2 cups ( raw ) Chickpeas overnight . Note : I have used 1/2 cup Cooked Chickpeas for preparing  roti/paratha ) and rest for Pani puri , Curry , salads and Sundal .

2.. Add washed chickpeas and Potato to inner pot. Add salt and sufficient water till it covers . Close Lid .

3. Manual 20  minutes .  .

4. NPR after 15 minutes. Open lid and wait for few minutes before transferring to a bowl . 

CHICKPEAS ROTI :

  1. In a bowl add  2 grated boiled potato , 1/2 cup grated carrot, 1/2 cup grated Zucchini  and 1/2 cup mashed chickpeas. Add salt , red chilli powder , coriander and cumin powder and 1/2 tbsp Garam masala . 1 tbsp Oil . Mix well .  Add Wheat flour and water accordingly . Mix like a Chapathi dough . Taste for salt and Spices and add accordingly . Note : You can add Green chilli paste and chopped ginger too .

2. Take a big lemon size Chapathi dough . Dust with flour and roll into thin Circle.

3. Transfer to a frying pan and fry on both sides.

4. Smear with Oil or Ghee and fry .

5. Serve with Tomato carrot raita.

FILLING FOR PARATHA

  1. In a bowl add  2 grated boiled potato , 1/2 cup  grated carrot , 1/2 cup grated zucchini and 1/2 cup mashed chickpeas. Add salt , red chilli powder , coriander and cumin powder and 1/2 tbsp Garam masala . 1 tbsp Oil . Mix well . Taste for salt and Spices and add accordingly . Note : You can add Green chilli paste and chopped ginger too .

2. Divide into 4 equal portions and shape them like a ball .

METHOD :

1. Take a  big lemon size Chapathi dough ( Prepared with Whole wheat flour) and dust with flour and roll into Circle .

2. Place the Chickpea filling in the center of the circle and seal the edges .

3. Dust in flour and roll into thin circle . Make sure the stuffing spread evenly .

4. Transfer to a pan and fry on both sides.

5. Smear with oil or ghee and fry till golden brown , 

SERVE with Tomato Carrot raita.

NO COOKING LADOO : AFTER SCHOOL SNACK /BEFORE GOING TO AFTER SCHOOL ACTIVITIES

RECIPE LINK : 

https://vegetarianhomestylecooking2015.wordpress.com/2017/04/10/No cooking 

 

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 

INSTANT POT SPINACH VEGETABLE SAMOSA – KIDS LUNCH BOX

Instant pot Spinach  Vegetable Samosa – Kids Lunch Box 

If you want to pack Vegetable samosa for Kids Lunch Box and  want to prepare the filling in One pot from start to finish , try this Instant pot version. Just saute the seasoning ingredients and then add the rest of the ingredients and close lid. Perfectly cooked vegetables and one pot to clean at the end. You can prepare the filling day before and refrigerate. It takes less time to bake in the air fryer if you don’t want to deep fry . I even prepared the dough day before and refrigerated. Kids will like samosa and they bring empty Lunch Box if you pack their favorite food. They are tasty at room temperature with crispy outer covering and tasty filling.  Here is the Simple recipe with everyday ingredients from your pantry .

RECIPE FOR 12 medium size  or 6 Big Samosa’s 

INGREDIENTS : 

1. Potato – 6 ( Peeled and cubed)

2. Vegetables – Chopped green beans, Green peas and Chopped carrots – One measuring cup or more

3. Green chilli paste – 3 ( In mortar and Pestol ) , Ginger paste – One tbsp

4 . Oil – 2 to 3 tbsp 

5. Seasoning – Cumin seeds and Mustard seeds – 1/2 tbsp each

6. Spinach – chopped ( Add at the end after opening the lid)  3 handfuls or more

7. Dry mango powder or Juice of Lime 

METHOD :

1. Turn Instant pot on a saute mode. When warm add Oil followed by Cumin seeds , Mustard seeds. Add Green chilli paste and Ginger paste . Season with salt and Turmeric . Fry for couple of minutes.

2. Add Cubed potato and green beans, carrots and Green peas. Note : Keep chopped potato in water till you add to the inner pot to avoid discoloration . 

3. No need to add water. Water from washed potato helps build pressure and no burnt bottom .

4. Add red chilli powder , coriander and cumin powder. Mix gently . Little salt too.

5. Close lid. Manual 5 minutes. NPR ( 10 minutes) .

6. Open lid  and add chopped spinach . Mix gently . Dry mango powder . Taste for salt and spices and add accordingly . 

Use it as a filling for samosa. (  Deep fried or Shallow fried or Air fried Samosa’s )

AIR FRYER :

 Bake at 370 degrees 5 + 5 minutes. Coat with Oil before Air frying. Take out half way and spray Oil . SERVE warm  with Dates Chutney or Ketchup . Or without dip . They taste good on their own . 

INSTANT POT TAMARIND RICE – WEEKEND LUNCH /KIDS LUNCH BOX WITH URAD DAL PAKORA( AIR FRYER)

Instant pot Tamarind rice – Kids Lunch Box with Urad dal Pakora

Sometimes I pack tamarind rice for Kids Lunch Box with tamarind paste I  prepare before hand or with  tamarind powder. Over the weekend I tried in Instant pot and it turned out good. Sharing the amount of water , rice and other ingredients to add to enjoy a tasty and fluffy rice with no water left . Along with tamarind rice I packed Urad dal pakora ( Air fryer) . These are easy to prepare pakora’s and are Instant. Do try this combination for Weekend Lunch or Early Dinner. Your family is going to like this combination. Here is the Simple recipe with every day ingredients from your pantry .

RECIPE FOR 3 to 4

INGREDIENTS FOR INSTANT POT TAMARIND RICE :

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

2. Water – One  3/4 th cup

3. Tamarind paste – 1/4 th cup or Tamarind powder ( puligore powder)  – 3 to 4 tbsp

4. Curry leaves – 15 ( finely chopped ) , Salt 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 – 4 tbsp

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 . Take out the inner pot. Fluff the rice. Add tamarind powder or Tamarind paste . Taste and add accordingly .

5. SERVE with plain curd .

RECIPE for URAD DAL PAKORA :

INGREDIENTS and METHOD  FOR URAD DAL PAKORA ( PAN FRIED or PANIYARAM PAN and  AIR FRYER ) . 

1. Soak Urad dal ( One cup) for an hour . Grind without water . Transfer to a bowl .

2.To this add 1/4 th cup APF flour , 3 tbsp Curd( Yogurt ) , finely chopped onions, chopped green chillies , ginger and finely chopped coriander.

3. Cook in Paniyaram pan  or Pan fry.

4. Transfer to Air fryer Basket. Bake for 3 minutes at 370 degrees . 5. Serve warm or at room temperature . No need of any dip . They taste good on their own .