RIDGE GOURD LENTILS CURRY WITH STEAMED RICE (PIP COOKING) – INSTANT POT WITH GONGURA CHANNA DAL , EGGPLANT STIR FRY WITH BAJRA ROTI

RIDGE GOURD  Lentils CURRY with steamed rice ( PIP Cooking) – Instant pot with Gongura Channa dal stir fry in Instant pot  , Eggplant stir fry with Bajra roti . AND RAW MANGO PEANUT CHUTNEY .

This is the first time I tried ridge gourd in Instant pot . PIP cooking with steamed rice.  You can serve with Steamed rice or Roti ( Indian Bread) . For a change I served with Bajra roti . It’s not Dal and Lentils are not mashed and holds shape  once you finish cooking  . Important ingredient I  added is tamarind for sourness. Don’t skip tamarind or squeeze juice of Lime at the end. Spices to add are Curry powder and Sambar powder ( Homemade or store bought) . Don’t skip Green chili paste , Ginger and Garlic . Add flavor and taste. Along with Ridge gourd Lentils curry  I prepared Eggplant stir fry , Gongura stir fry to finish Left over vegetables . Raw mango peanut chutney .  Here is the Simple recipe prepared with every day Ingredients . 

Recipe for 3 

INGREDIENTS : 

1. Lentils – Channa dal , Moong dal and Toor dal or Masoor dal – 1/2 cup

2. Water – 1  1/2 cup 

3. VEGETABLES – Ridge gourd – 3 ( Peel the skin and chop into 3 inch long pieces ) , Onion – 1 ( finely chopped) , Garlic – 6 cloves( Crushed ) , Ginger – small piece – grated , Green chilli paste – 3  and Tomatoes -2 ( chopped) 

4. Tamarind – Marble size or Juice of Lime ( Important Ingredient) 

5. Red chilli powder  or Curry powder – 1 tbsp and Sambar powder – 1 tbsp ( available in Indian stores 

6. Oil – 2 tbsp and Ghee – 1 tbsp ( to add at the end) 

7. Seasoning – Urad dal – 1 tbsp , Cumin and Mustard seeds – 1/2 tbsp each and Red chillies – 2 

8. Finely chopped coriander Leaves 

METHOD: 

1. Turn IP on saute mode . When warm add Oil followed by Black split urad dal , Mustard seeds , Cumin seeds and Red chillies . Add finely chopped Onions. Season with Salt and Turmeric. Fry onions until light pink.

2. Add crushed garlic, Green chilli paste , Grated ginger. Fry for a minute. 3. Add soked and washed lentils, water , chopped tomato , Ridge gourd, Sambar powder and Curry Powder .

3. Add Tamarind ( Important ingredient) or squeeze juice of Lime at the end .

4. Mix well . Close lid. Manual 7 minutes. Unplug when you see Low . NPR .

5. Open the lid . Add Ghee and finely chopped coriander . Taste for Salt and Spices and add accordingly .

SERVE with BAJRA ROTI . 

 BAJRA ROTI: Recipe for 8 to 10 medium roti’s 

I took equal quantities of Bajra flour and Wheat flour . Add grated boiled potato , salt and Spices ( I  add 1/2 tbsp Sambar powder) . Add water slowly . Refrigerate for 30 minutes and then roll Phulka or Paratha .

RECIPE FOR GONGURA CHANNA DAL STIR FRY  in INSTANT POT : 

https://vegetarianhomestylecooking2015.wordpress.com/2018/06/11/Gongura

RAW MANGO PEANUT CHUTNEY : 

https://vegetarianhomestylecooking2015.wordpress.com/2017/05/08/Raw mango

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INSTANT POT CHICKPEAS MASALA CURRY WITH OATS WHEAT FLOUR PARATHA – 5 INGREDIENTS

Instant pot Chickpeas Masala curry with Oats Paratha – 5 ingredients

If you cook chickpeas curry frequently for Lunch /Dinner , then try this new Chickpeas Masala curry prepared with Homemade Masala Powder. Not only for flavor but enhances the taste of the curry . By the time you prepare Paratha or Phulka your curry will be ready  in Instant pot . Enjoy warm dinner without loosing its flavor and taste.  It is simple recipe that you can prepare in the morning to pack for Lunch Box. You can prepare Masala powder in your free time and refrigerate it . To go along with it I prepared Oats Paratha . This is the first time I tried Oats Paratha with wheat flour. They are soft and you don’t find  any difference from regular paratha . Sharing recipe at the end of the post. Here is the recipe with few ingredients .

Recipe  for 3  . Preparation time : 15 minutes Cooking time : Less than 15 minutes 

INGREDIENTS : 

1 cup – One measuring cup 

1. Cooked chickpeas – 1 cup or Canned Chickpeas 

2. Vegetables – Onion – medium ( finely chopped) , Garlic – 4 cloves ( Peeled and crushed) , Ginger – small piece grated , Tomatoes – 2 ( finely chopped) , Potatoes – 3 ( Peeled and cubed – 12 pieces)

3. Water – 1/4 th cup

4. Oil – 2 tbsp , Salt – accordingly , Turmeric – 1/4 th tbsp , Cumin seeds and Mustard seeds – 1/2 tbsp each . Ghee – 1/2 tbsp ( optional) 

5. Masala Powder – Dry roast 5 Almonds , 2 tbsp sesame seeds , 1/2 tbsp  Cumin seeds, 1/2 tbsp Coriander seeds, 2 cloves , 2 cardamom, small cinnamon stick and 2 red chillies . Cool and grind with 2 tbsp Coconut . RED CHILLI POWDER or Sambar powder – 1/2 tbsp 

Finely chopped Coriander and Mint leaves . 

METHOD: INSTANT POT 

1. Turn IP on saute mode . When warm add Oil followed by Mustard seeds and Cumin seeds . Add finely chopped Onions . Season with salt and turmeric. Mix . Close the lid and cook until Onions are light pink .

2. Add crushed garlic and Grated ginger. Fry for a minute.

3. Add finely chopped tomatoes. Cook for couple of minutes or until tomatoes are soft.

4. Add red chilli powder or Sambar powder, Chickpeas, cubed potato and water. Mix well .

5. Close lid. Manual 7 minutes . NPR ( 10 minutes) .

6. Open lid and add HALF of the masala powder and Ghee . Mix gently . 

7. Taste for salt and spices and add accordingly . Garnish with finely chopped Coriander and mint leaves . 

RECIPE FOR OATS WHEAT FLOUR PARATHA : 10 Paratha’s ( Roti’s) 

1 cup – One measuring cup 

1. Mix 1 1/2  cup Wheat flour with 1 1/2 cup Oats flour and little salt . Add One cup milk . Mix . Add 1/2 cup water slowly and mix well . Add 1 tbsp Oil and knead the dough .  Rest for 10 minutes while you chop Vegetables for  Chickpeas Curry .

PRESSURE COOKER : 

1. Add Oil to pressure cooker followed by Cumin seeds and Mustard seeds. Add finely chopped Onions . Season with salt and turmeric. Mix well and fry onions till light brown .

2. Add Crushed galic and ginger. Fry for a minute.

3. Add finely chopped tomatoes. Cook for couple of minutes. Add 3/4 th  cup water , Soaked Chickpeas, Cubed potato  and red chilli powder . Close the lid.

 Pressure cook for 4 whistles .

4. When Pressure comes down , open the  lid and add Ghee, Masala powder and finely chopped Coriander and mint leaves.

5. Taste for Salt and Spices and add accordingly .

                        SERVE WARM with OATS WHEAT FLOUR PARATHA. 

INSTANT POT STUFFED TINDORA WITH PUMPKIN SEEDS SPICE POWDER – 5 INGREDIENTS

Instant Pot Stuffed Tindora with Pumpkin seeds spice powder 

If you cook Tindora frequently do try this easy to prepare Stuffed Tindora in Instant pot.   Takes very less time when compared to stove top . No stirring and monitoring. Once you taste it ,you will forget to eat grains, Tindora is good source of fiber and suggested for Diabetic people as it won’t spike Blood sugars . Cook with minimum oil . I didn’t add any water and no burnt bottom. I stayed in the kitchen till I unplug it. I tried many  stuffed vegetables without adding any water and no burnt bottom . I like trying new spice powders to Stuff the vegetables. For today’s recipe I tried Pumpkin seeds Spice powder. Do try and your going to love this new taste of Stuffed Tindora.  Serve with Steamed rice or Phulka( Indian Bread) with Dal and Raita o with Scrambled Egg . 

Recipe for 2 

INGREDIENTS : 

1. Tindora – 30 Medium and thin ( Wash and make a slit in between to stuff with the spice powder )

2.  Pumpkin seeds Spice Powder  – Dry roast 1/2 tbsp Cumin seeds, 1/2 tbsp Coriander seeds , 3 to 4 red chillies , 1/4 th tbsp Mustard seeds , Few fenugreek seeeds. Cool and grind with Pumpkin seeds, Walnuts , Roasted Peanuts – 20 , Roasted sesame seeds – 2 tbsp , 1/4 th cup dry coconut , Dry mango powder or Tamarind and 4 cloves of Garlic with Salt . Note : You can add Red chilli powder instead of Red chillies .

3. Oil – 3 tbsp 

 4. Salt – accordingly and Turmeric -1/4 th tbsp ( Optional) 

5. Finely chopped Coriander and Mint 

METHOD : 

1. Wash Tindora 4 to 5 times. Make a slit in the middle to Stuff the spice powder.

2. Turn IP on saute mode . When warm add Oil and Tindora. Season with Salt . Mix well .

3. Close the lid . Manual 5 minutes if tindora are big . Otherwise 3 minutes  . NPR. 

4. Open the lid . Check with Knife whether tindora is cooked .  Keep on saute mode and fry on both sides . It will take 3 to 5 minutes . Unplug and leave in the pot  to crisp the vegetable with the heat left in the pot.

5. Transfer to a Pyrex Bow and stuff the vegetable with Spice powder.

                   SERVE with Steamed rice or with Phulka ( Indian Bread) and Dal or with Scrambled Egg .

INSTANT POT CAULIFLOWER KOFTA IN CREAMY GRAVY – 5 INGREDIENTS – SIDE FOR ROTI

Instant Pot Cauliflower Kofta in Creamy  Gravy – 5 Ingredients – Side for Roti with HOMEMADE Masala Powder 

For a variation try this easy to prepare Cauliflower Kofta ( Not deep fried) in creamy Tomato gravy for Dinner /Weekend Lunch . I prepared Kofta’s with 5 ingredients and fried in Paniyaram Pan . They turned out crispy as if they are shallow fried. If you don’t have Paniyaram pan you can shallow fry with minimum oil . I grated Cauliflower and carrots in my new Kitchen Chopper without using grater . I sometimes use  Homemade roasted spice powder in my gravies which enhances the taste and flavor . The gravy is also prepared with 5 ingredients. Here is the simple recipe prepared with few ingredients. 

INGREDIENTS : 

METHOD FOR CAULIFLOWER KOFTA’S : 

INGREDIENTS and METHOD :

1. Grated cauliflower , Grated carrots, Boiled potato ( Wrap the Potato in a wet paper towel and Microwave for 2 minutes ( 1 + 1 minute. Stop fro every minute ) 

2. Flour for Binding

3. Salt , Red chilli powder, Coriander and Cumin powder 

4. Finely chopped coriander

5. Oil – 1 or 2 tbsp 

CHOP CAULIFLOWER and Carrots in the Chopper ( Microwave for One minute or Cook in Instant Pot for 1 Minute ) 

1.  Combine all the above Ingredients . Taste for salt and spices and divide into 12 equal portions. Shape them by greasing your hands with little Oil.

2. Heat Paniyaram Pan on medium heat . When warm add little Oil in each cavity. Place the Kofta’s and cook on 4 sides till golden brown .

METHOD FOR TOMATO GRAVY WITH ROASTED SPICE POWDER  IN INSTANT POT :

INGREDIENTS :

1. Tomatoes – 4 ( Microwave for 2 minutes) , Onion – Medium ( Finely chopped) , Garlic cloves – 4 ( Peeled and Crushed) , Ginger –  small piece ( Freshly grated ginger or Paste) 

2. Spices to roast and grind – 5 Cashews , Almonds -3 , Walnuts – 3 and few Pumpkin seeds, Cumin seeds -1/2 tbsp , Coriander seeds – 1/2 tbsp , Cloves – 3 , Cardamom – 2 and small piece of Cinnamon stick . Cool and grind with 2 tbsp Dry coconut .

                                Red chilli Powder – 1/2 to 1 tbsp 

3. Oil – 2 tbsp , Salt and Turmeric .

4. Yogurt or cream 

5. Finely chopped Coriander and Mint leaves 

METHOD :

  1. Turn IP on Saute mode . When warm add Oil followed by cumin seeds. Add finely chopped Onions. Season with salt and turmeric.  Fry till light brown . Add crushed garlic and ginger. Fry for couple minutes .

2. Add tomato puree with  Homemade Spice powder and Red chilli powder .  Mix . Close the lid. Manual 2 minutes. NPR or QPR .

3. Open the lid and add yogurt or cream . Add finely chopped coriander . Taste for salt and spices and add accordingly .

                           SERVE with Roti ( Indian Bread) or Poori .

INSTANT POT INDIAN CLUSTER BEANS WITH SPECIAL TADKA – 5 INGREDIENTS – SIDE FPOR ROTI

Instant Pot Indian Cluster Beans with Special tadka – 5 ingredients – Side for Roti ( Indian Bread) 

You are going to like the new taste of Gavar ( Indian cluster Beans) . Every time I try a new recipe in Instant Pot I’m amazed how it turns out. So far no fail recipes. I just added  very little water to build pressure and no water was left once finished cooking. The rest of cooking I finished in the same pot and tadka which is highlight for the recipe. You feel like eating more vegetable with your Phulka( Indian Bread) . Serve with Raita( Yogurt mixed with finely chopped vegetables( Onion , tomato and grated carrots)  and seasoned with cumin seeds Oil )  and Phulka( Indian Bread)  .

Indian Cluster  Beans is an annual Legume and are very common in India especially in the regions of Andhra pradesh , Maharastra . Cluster Beans are known as Gavar in Hindi and Guvar na shaak in gujarathi . This vegetable is obtained year round and hearty healthy vegetable for diabetics because it is Low in GI ( avoid Potato) and helps in controlling blood sugar levels . Good source of Iron and calcium and fills up the deficinies of these minerals and increases Hemoglobin production . It is helpful in keeping the digestive tract healthy and prevent certain illnesses related to digestion. Source : HM 

Simple recipe prepared with 5 main Ingredients.

Recipe for 4

INGREDIENTS : 

1. Indian cluster Beans – 5 measuring cups

2.  Vegetables : Onion – One ( finely chopped), Garlic – 6 ( peeled and crushed) , Potatoes – 2 ( Peeled and cubed)

3. Curry Powder – 1 tbsp ( In mortar and pestol) ( Blend of red chilli powder , Cumin and coriander powder , Fenugreek and Mustard powder ) 4 cloves of garlic and fresh coriander 

                            and Red pepper flakes – 1/2 tbsp

4. Juice of half Lime and finely chopped coriander

5. Seasoning : Black split urad dal – 1 tbsp , Cumin seeds and Mustard seeds – 1/2 tbsp each . ROASTED PEANUTS – 1/4 TH CUP 

METHOD : 


1. Turn IP on saute mode . When warm add 1 tbsp oil and 1/2 tbsp cumin seeds followed by finely chopped Onions. Fry till light brown and add Chopped Indian cluster Beans ( gavar) , peeled and cubed potato . Add 2 tbsp water . Season with Salt and Turmeric. Mix well . 

2. Close the lid . Manual 3 minutes. NPR ( 5 minutes) .

3. Open the lid . Press Saute and fry for couple of minutes. Transfer to a Pyrex Bowl .

4. Seasoning : Add 2 tbsp Oil . When warm add Split Black Urad dal , Cumin seeds, mustard seeds and crushed garlic . Cool and add Curry Powder and Juice of Lime .

5.Add Cooked Cluster Beans, Potato and fried onions to Tadka ( Seasoning)  . Mix gently . Taste for salt and spices and add accordingly .

                 Add finely chopped Coriander, Roasted Peanuts  and Red Pepper flakes .

                         SERVE with steamed rice or with Phulka( Indian Bread)  and Raita.

INSTANT POT STUFFED MASALA EGGPLANT(BAIGAN) – 5 INGREDIENTS

Instant Pot Stuffed  Masala Eggplant( Baigan) – 5 ingredients

First time I tried Stuffed Eggplant in Instant pot   with Homemade Masala Powder . Cooked in less time  when compared to stove top cooking without burnt bottom and Zero monitoring. I cooked in 3 qt and added little water to build pressure . You can prepare the Masala powder in your free time and takes less time to prepare before you   serve for Dinner. I added 3 tbsp  water to 3/4 th of masala powder so it will stay inside the eggplant when you cook . The rest of Masala powder I  mixed with Onions( We like  to eat Onions masala  with Steamed rice ) I cooked with Eggplant ( Baigan) .  Once finished cooking I transferred Onions to a Bowl and mixed with rest of Masala Powder. Again I roasted Eggplant ( Baigan ) for 3 to 4 minutes  in the same pot on both sides and they don’t look like as if they are steamed . They are not mushy and perfectly cooked and roasted , hold shape after you finish cooking. 

                  Serve with Steamed rice or Plain Paratha( Indian Bread) . 

STUFFED EGGPLANT (BAIGAN ) Black channa  BIRYANI :

Recipe : https://vegetarianhomestylecooking2015.wordpress.com/2018/05/16/Stuffed 

INGREDIENTS : 

1. Eggplant ( Baigan) – 10 

2. Onion – One big thinly sliced 

3 . Masala Powder – Dry roast 1/4 th cup channa dal and Urad dal , 1/2 tbsp cumin seeds . 1/2 tbsp Coriander seeds , 2 tbsp Sesame seeds , Curry leaves and 4 red chillies. Cool and grind with handful of dry coconut , tamarind or dry mango powder , 6 cloves of garlic into fine powder . If you want you can add 1 tbsp red chilli powder .

4. Oil – 2 + 2 tbsp

5. Salt , Turmeric powder – 1/4 th tbsp , Cumin seeds – 1/2 tbsp and Mustard seeds – 1/2 tbsp

6. Finely chopped coriander 

METHOD : 

1. Wash eggplants ( Baigan) and make  a slit and leave in salt water till you stuff them with Masala Powder .

2. Press saute mode . When warm add Oil and cumin seeds. Add thinly sliced Onions. Season with salt and turmeric. Cover with glass lid and cook for couple of minutes .

 3. STUFF THE EGGPLANT ( BAIGAN) with  3/4 th of Masala Powder : Rest of the masala  we will mix with fried Onions. 

 

4. Once onions are brown add 2 tbsp water. Scrape the bottom and place stuffed eggplant in 2 layers.

5. Close IP lid . Manual 4 minutes . Unplug when you see LOW .

6. Open the lid. Transfer the Eggplants to a plate .

7. Fry Onions for couple more minutes. Transfer to a pyrex Bowl . Mix the onions with rest of the Masala powder .

8. Add oil to inner pot and fry the Eggplants for couple of minutes on both sides.

              SERVE Stuffed eggplant( Baigan ) Onion masala with grains of your choice or with STEAMED RICE. 

STUFFED EGGPLANT BLACK CHANNA BIRYANI with CARROT RAITA : Perfectly cooked rice and Eggplant with Black chickpeas. Served with Carrot raita. 

https://vegetarianhomestylecooking2015.wordpress.com/2018/05/16/Stuffed 

BAIGAN ( EGGPLANT ) BARTHA with MIXED NUTS. Serve as a Dip with Pita chips or BAKED CRACKERS or with NAAN : 

 RECIPE : https://vegetarianhomestylecooking2015.wordpress.com/2018/05/03/Baigan