INSTANT POT AMARANTH LEAVES STIR FRY – SIDE FOR ROTI ( 5 INGREDIENTS)

Instant Pot Amaranth Leaves Stir fry – Side for Roti – 5 Ingredients 

Amaranth Leaves stir fry . It’s one of our favorite Green leafy Vegetable . I cook this at least twice a week when it’s in season ( Spring and Summer) . It is a dry stir fry I cook on stove top with Yellow Moong dal and Garlic. Need lot of Garlic ( Say 25 or more . They taste good when fried in tadka, 6 for each person ) for the recipe. I added whole Garlic and not crushed one. Cooked Garlic taste good when  you eat in between with the curry  . It takes time on stove top to cook and need stirring in between . So I tried in Instant Pot. Cooked perfectly and not mushy ( 1/4 th time )  . Once cooked transfer to a plate and cool while you saute  Onions and Garlic. So the curry won’t be mushy and you can enjoy dry stir fry. Another important Ingredient is the CURRY POWDER . You can use Store bought or Homemade ( Just a Blend of Red chilli powder , Roasted Cumin and Coriander seeds , Garlic , salt and fresh coriander ) . I added  only 2 tbsp water which is sufficient and also there will be water from washed greens . Unplug it when you see the silver button Pops up and do QPR . Here is the simple recipe with 5 main Ingredients. 

If you cook in the morning and serve for Dinner the taste will be the same .

  Recipe for 4 . Preparation and Cooking time : Less than 30 minutes 

INGREDIENTS : 

1. Amaranth Leaves – One bunch( Wash 3 to 4 times before chopping) 

2. Yellow Moong dal – 1/2 cup ( Soak for 30 minutes)

3. Garlic – 25 to 30 ( for 4 people)

4. Onion – One ( finely chopped)

5. Curry Powder – 1 tbsp ( Blend of Red chilli powder , Coriander and Cumin powder , Garlic cloves (2 to 3) , little salt and fresh coriander ) MORTAR and Pestol

6. Turmeric – 1/4 th tbsp and Salt

7 . Oil – 2 to 3 tbsp or 2 tbsp Oil and 1 tbsp Ghee

8. Water – 2 tbsp 

METHOD :  Pics BEFORE and AFTER Cooking in Instant Pot 

1. Wash Amaranth leaves 4 to 5 times in plenty of water . Chop Onions . Soak Yellow Moong dal for 30 minutes. Wash before and after soaking.

2. Transfer chopped Amaranth Leaves to the inner pot along with washed Yellow Moong dal . Season with salt . Mix well . Add 2 tbsp water .

3. Close lid. Manual 3 minutes . QPR . No water will be left .

4. Transfer to a wide plate and cool before adding to tadka .

5. Wash inner pot . Press saute. When warm add 2 tbsp oil and ghee. Add urad dal , Cumin seeds, Mustard seeds, Broken red chillies , Green chillies , Pinch of Hing. Add Onions and Garlic . Season with salt and Turmeric . Mix well . Close the lid and fry till  onions are light brown . Check whether garlic is cooked with Knife.

6. Add cooked greens and curry powder. Mix gently .

7. Transfer to a wide Pyrex Bowl . Taste for salt and spices and add accordingly .

                      SERVE with ROTI ( INDIAN BREAD ) with Onion and Green chilli or with STEAMED RICE 

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INSTANT POT SWEET POTATO CURRY/RAW BANANA/TARO ROOT – SIDE FOR ROTI AND 10 SWEET POTATO RECIPES

Instant pot Sweet Potato curry /Raw Banana/Taro root  ( 5 ingredients ) – Side for Roti and 10 Sweet Potato recipes 

I use Sweet Potato in my everyday cooking. I tried so many recipes with Sweet Potato . I add in Rasam , Dal , Desserts, Sweet Potato wrap  and I even tried Sweet Potato Dosa for Breakfast. Shared Links at the end of the post. Today I tried Sweet Potato curry in Instant pot . We like to eat with Steamed rice, Ghee and Papad. Even kids will eat without troubling.  We all cook this on stove top by adding water now and then to get right consistency . In today’s recipe I added all at the same time after sauting Onions with right measurements. Check recipe for the amount of water to add for right consistency and no burnt bottom. Once you peel the skin of Sweet potato , it may be difficult to cut into big chunks. After peeling the skin wrap Sweet Potato in a wet paper towel and microwave for one minute. Now it is easy to Peel and  chop . I added tamarind for tangy  taste and Jaggery ( Brown sugar ) to balance the flavors. Here is the Simple recipe with few ingredients.

Easy to prepare and tasty CURRY with SWEET POTATO . ONCE YOU TRY you will cook the same way again and again . 

RECIPES WITH SWEET POTATO . 

1. SWEET POTATO WRAPS /FLAT BREAD – 3 Ingredients 

https://vegetarianhomestylecooking2015.wordpress.com/2017/11/18/Sweet potato 

2. SWEET POTATO MOONGDAL RASAM 

https://vegetarianhomestylecooking2015.wordpress.com/2017/05/19/Sweet Potato 

3. INSTANT SWEET POTATO ONION DOSA/PANCAKES 

https://vegetarianhomestylecooking2015.wordpress.com/2016/10/25/Instant 

4. SWEET POTATO PATTIES WITH TOMATO RAITA 

https://vegetarianhomestylecooking2015.wordpress.com/2016/10/08/Sweet potato 

5. RAGADA PATTIES ( PAN FRIED Sweet potato and White potato patties with Green peas Gravy ) 

https://vegetarianhomestylecooking2015.wordpress.com/2016/03/04/Ragada 

6. WEEKEND LUNCH – SWEET POTATO FRIES 

https://vegetarianhomestylecooking2015.wordpress.com/2016/08/02/Weekend Lunch 

7. PAN FRIED BREAD KACHORI WITH SWEET POTATO FILLING 

https://vegetarianhomestylecooking2015.wordpress.com/2016/09/17/Pan fried 

8. RAW CHICKPEAS SALAD WITH GRAPE DRESSING AND SWEET POTATO FRITTERS 

https://vegetarianhomestylecooking2015.wordpress.com/2017/06/13/Raw 

9. SWEET POTATO RASAM – INSTANT POT 

https://vegetarianhomestylecooking2015.wordpress.com/2018/02/19/Sweet potaato 

10. OPEN FACED TACO’S WITH SWEET POTATO 

https://vegetarianhomestylecooking2015.wordpress.com/2016/12/26/Open 

11. RAW MANGO and SWEET POTATO DAL 

https://vegetarianhomestylecooking2015.wordpress.com/2017/11/18/

12. SWEET POTATO ROLLS 

RECIPE for 4 . Preparation time : 10 minutes

INGREDIENTS : 

1. Sweet Potato – 2

2. Onion – One big , thinly sliced

3. Tamarind – Marble size

4. Water – 1 1/2  measuring cups for thick consistency or 2 Measuring cups

5. Curry Powder – 1/2 tbsp  or Red chilli powder and Samabr Powder – 1 tbsp

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

7. Jaggery ( Brown sugar) – 2 tbsp

8. Salt and Turmeric – 1/4 th tbsp

9. Seasoning – Urad dal – 2 tbsp , Mustard seeds – 1 /2 tbsp , Cumin seeds – 1/2 tbsp , Red chillies – 2 , Hing – Pinch , Green chillies – 3 to 4 and Curry Leaves

10 . Chickpea flour and rice flour – 1 tbsp each  

METHOD: 

1. Chop Onion into thinly slices .

2. Peel the Sweet potato and chop into medium size pieces ( Not able to chop , Microwave for One minute in wet paper cloth )

3. Soak tamarind and extract the Juice with One and half measuring cups water. Transfer to a Bowl . To this add Chick pea flour , rice flour , Salt , Curry Powder , sambar Powder and Jaggery Powder ( Brown sugar) . Mix well without lumps. Taste water for spices and sweetness and add accordingly .

4. Turn IP ON SAUTE mode . When warm add 2 tbsp Oil . Add Mustard seeds , Cumin seeds , Urad dal , Broken red chillies, Green chillies , Curry Leaves and Hing.

5. Add thinly slice Onions . Season with Salt and Turmeric. Mix . Close with the glass lid and fry for couple of minutes or until light brown.

6. Add sweet potato and tamarind water. Mix well .

7. Close the Instant Pot Lid .

8. Manual 8 minutes . NPR .

9. Open the lid. Taste for Salt and Spices and add accordingly .

                              SERVE WARM with GRAINS of your choice. 

STOVE TOP : PRESSURE COOKER 

BAIGAN BARTHA( EGGPLANT ) WITH MIXED NUTS – SIDE FOR ROTI – INSTANT POT

Baigan Bartha ( Eggplant) with Mixed nuts  – Side for Roti – Instant pot 

If you are looking for a new recipe  with Eggplant try this one.  Without roasting and in Instant Pot. Along with Eggplant I added couple more ingredients which adds flavor and taste. Spice powder will absorb extra moisture and adds consistency to Bhartha . You can serve it as a Dip or as side for your meal. If you don’t want to add Lauki ( Green squash ) you can skip . Still it will taste good . But adds texture  and volume to Bartha . Here is the Simple recipe with few ingredients. 

Recipe for 4 :

INGREDIENTS : 

1. Eggplant – 1 ( Sliced )

2. Lauki – Medium ( Peeled and Chopped) Optional 

3. Tomatoes – 2 ( Chopped)

4. Onion – Medium ( chopped)

5. Garlic – 6 cloves ( crushed)

7. Mixed nuts Spice Powder  – Dry roast 1/4 th cup Mixed nuts with 2 tbsp Sesame seeds, 1/2 tbsp Cumin seeds , 1/2 tbsp Coriander seeds and 3 Red chillies . Cool and grind with marble size Tamarind( or else add dry Mango Powder at the end or Squeeze Juice of Half Lime) 

8. Oil

9. Salt and Turmeric 

10. Finely chopped Coriander 

METHOD: INSTANT POT 

1. Turn IP on saute mode . When warm add Oil . When Oil is hot add 1/2 tbsp Cumin seeds and Sliced Eggplant. Fry  for a minute on both sides.  Take them  out . Add 2 tbsp water and scrape the bottom. Then add Lauki and Eggplant  . Season with salt .  

2. Close the lid . Manual 4 minutes . QPR .

3. Open the lid and transfer Eggplant and Lauki to a Bowl .

4. Keep on saute mode . Add Oil . When warm add Crushed Garlic ,  Red pepper flakes Cumin seeds , Mustard seeds. Then add finely chopped Onions and chopped or crushed Green chillies . Season with salt and turmeric. ( Add Red pepper flakes and Green chillies accordingly) 

5. When Onions are light brown add chopped tomatoes. Cook until soft .

6. Then add Lauki ,shredded eggplant and Mixed nuts Spice powder. Mix gently .

7. Taste for salt and Spices and add accordingly . Add finely chopped coriander .

   NOTE : If you are not using Tamarind while grinding spices add Dry mango Powder or Squeeze Juice of Lime at the end .

METHOD : STOVE TOP 

1. Heat Pan on medium flame . When warm add Oil and sliced Eggplant  .  Season with salt . Brown on both sides . Transfer to a Plate. Cool and shred into pieces.

2. In the same Pan cook Chopped Lauki  until soft . Season with little salt . Once cooked transfer to Eggplant Bowl .

3. In the same pan add Oil . When warm add Cumin seeds, Mustard  seeds , Crushed Garlic and red pepper flakes.

4. Add finely chopped Onions and Chopped Green chillies  . Season with Salt and Turmeric. 

5. When Onions are brown add chopped tomatoes. Cook until tomatoes are soft.

6. Then add Mixed nuts spice powder , Eggplant and Lauki . Mix gently .

7. Taste for salt and spices and add accordingly . Add chopped coriander . If needed squeeze JUICE OF HALF LIME. 

STUFFED KARELA – 99 PERCENT BITTER FREE – INSTANT POT – 5 INGREDIENTS

Stuffed Karela – 99 percent free – Instant pot – 5 ingredients 

Recipe for 6 . Preparation time : 10 minutes

Do you like Karela( Bitter gourd) and don’t like bitterness and deep frying. Today I’m sharing an easy recipe for Stuffed Karela without deep frying and in Instant pot . I shared a Soaking tip which will reduce bitterness and softens Karela and cooks in less time and less Oil ( 2 tbsp) Oil. Even my kids like this stuffed Karela as it is 99 percent bitter free. I prepared stuffing with Peanuts and Spices. You can prepare this in your free time and store in an air tight container and use this stuffing for any vegetable. Once i finished cooking Karela in Instant pot , I sauted in IP for crispiness in 5 minutes. After browning on four sides , unplug it and leave the stuffed Karela in the inner pot . So it will get more crisper . Here is the recipe with few ingredients.

INGREDIENTS :

1. Karela – 6 ( Medium , thin and light green ( Less bitter)

2. Stuffing – Roast Peanuts , Sesame seeds , Coriander seeds , Cumin seeds and Red chillies. Cool and grind with dry coconut, tamarind or mango powder and salt.

3. Oil – 3 tbsp

4. Water – 1/4 th cup

5. Marinade – Mix tamarind pulp with Yogurt and salt . 

MARINADE and Leave in refrigerator Overnight or Couple of hours on Kitchen Counter :

Rub Karela with Salt and Soak in marinade and leave overnight in the refrigerator. In the morning leave on the Kitchen counter and flip them till you cook .

METHOD : 

 

 1. Discard Marinade liquid . Don’t squeeze Karela .

2. Add 4 tbsp oil . When warm place Karela in a single layer.

3. Close the IP lid . Manual 5 minutes . unplug it when you see Low .QPR .

4. Open the lid.  Press saute mode .  When warm add Oil and fry the Karela on 4 sides for 5 minutes.

5. After 5 minutes unplug. Leave the Karela for some more time in the inner pot so they will get more brown. Flip in between.

6. When you get good color take the inner pot out and stuff the Karela with Peanut masala powder .

            SERVE with grains of your choice .

CABBAGE STIR FRY WITH TWO SPICE POWDERS – 5 INGREDIENTS – INSTANT POT

Cabbage Stir fry with two spice  powders – 5 ingredients – Instant pot/Stove top 

Cabbage Stir fry with two spice  Powders (which you can prepare at home with the help of Mortar and pestle ) is a Simple recipe prepared with 5 Ingredients and  less Cooking time. Cook this in Instant pot or on Stove top. Slice the cabbage thinly for fast cooking . I prepared  2 Spice powders using Mortar and Pestal . I love this because it is easy to Clean and to prepare simple spice powders. I added dried and Cooked Peas . I cooked day before along with rice in Instant pot. I always keep some cooked Beans in refrigerator to add to my Stir fry vegetables and rice recipes . Cooked Green Peas and Cabbage is good combination to enjoy with grains of your choice. Or serve with Scrambled Egg for your Dinner. Here is the Simple recipe with 5 main ingredients and easy to remember . Don’t miss any ingredient to enjoy this tasty stir fry .

Recipe for 4 :

Preparation time : 15 minutes Cooking time : Less than 10 minutes

INGREDIENTS :

1. Cabbage – Medium ( thinly sliced) and Baby Carrots – 10 ( Grated) 

2. Cooked Green peas – One measuring cup ( I cooked soaked dried Green peas with rice ) 

3. Garlic chutney powder – Using Mortar and Pestol ( Red chilli powder – 1 tbsp , Salt , roasted cumin seeds – 1/2 tbsp and Garlic cloves – 4 to 6 )

4. Sesame spice powder – Mortar and Pestol ( Handful of Dry coconut , Roasted sesame seeds – 1 tbsp , Salt , Green chillies – 2 and small piece of Ginger )

5. Oil – 2 tbsp , Salt . For seasoning : 2 tbsp Black split urad dal, 1/2 tbsp Cumin and Mustard seeds . and CHOPPED coriander 

METHOD INSTANT POT  :

1. Turn IP on saute mode . When warm add Oil , Black split urad dal , Mustard seeds and Cumin seeds.

2. Add thinly sliced Cabbage , Salt and water .  Mix well .

3. Cancel Saute . Manual 2 minutes . QPR .

4. Take out the inner pot . Transfer cabbage to a Bowl . Add cooked Green peas , grated carrots. Mix gently.

5. Cool for some time and add Garlic chutney powder, Sesame seeds powder and finely chopped coriander. TASTE for salt and spices and add accordingly .

                        SERVE with grains of your choice .

STOVE TOP :

1. Heat pan. When the pan is warm add Oil followed by Black split urad dal , Mustard seeds and Cumin seeds.

2. Add thinly sliced cabbage . Season with salt. Mix well. Stir in between to avoid burning.

3. Once cabbage is soft . Switch off the stove and add cooked Green peas, Grated carrots . Mix gently .

4. Wait for couple of minutes and add Sesame seeds powder , Garlic chutney powder and finely chopped coriander.

5. Taste for salt and spices and add accordingly .

                          SERVE with grains of your choice.

STUFFED BANANA PEPPERS – INSTANT POT – SIDE FOR ROTI

Stuffed Banana Peppers . Instant Pot – Side for Roti ( Indian Bread)

Each and every post has a story to share. Banana Peppers are must in my grocery list because they are Zero Spicy and my Kids like to eat with their dinner. As I’m cooking regularly in Instant Pot I decided to try Banana Peppers . I didn’t add any water because I don’t want Steamed Peppers but rather roasted one. I stay in Kitchen till I unplug it . I didn’t get any Burnt sign and you won’t see the SILVER BUTTON pops up . Instead I added WASHED PEPPERS to the STEEL POT with OIL . They got soft with water from washed Peppers. I opened the Lid after 5 minutes. Happy to see cooked and Roasted PEPPERS. Thought I will share this recipe with you . I’m sharing stuffing too. Our meal will be incomplete without  Rasam or Raita or Pickled Vegetables. They enhance the taste of the meal. For yesterday’s dinner I prepared AMARANTH LEAVES stir fry ( One of our favorite GREEN leafy vegetable) with Stuffed peppers , Blackeyed Beans and Paratha( Indian Bread) . Here is the  simple recipe .

Dinner with AMARANTH LEAVES STIR FRY , Stuffed Banana Peppers, Cucumber , Black eyed Beans and Plain Paratha( Indian Bread) 

RECIPE LINK for AMARANTH LEAVES STIR FRY :

INGREDIENTS :

1. Stuffed Banana Peppers – 4 to 6 ( Medium and thin) Wash and make a slit in the middle

2. Oil – 2 tbsp

3. Stuffing – Dry roast 2 handfuls of Peanuts. Transfer to a Bowl or Store bought Roasted Peanuts. In the same pan dry roast 2 tbsp sesame seeds , 1/2 tbsp cumin seeds and 1/2 tbsp Coriander seeds. Cool and grind with 3 cloves of Garlic , Handful of dry coconut , Salt and 1 tbsp Red chilli powder .

METHOD : 

1. Add 2 tbsp Oil to Steel pot and Place Banana Peppers in a single layer.

2. Close the lid .

3. Press manual 4 minutes . count down 4 . Unplug.

                    I stayed in the Kitchen till I unplug it . No burnt sign. You won’t see silver button pops up as I didn’t added water because I don’t want steamed Peppers but roasted one. They got soft with the water from washed Peppers and roasted with Oil we added in the steel pot .

4. Open the lid after 5 minutes. Make sure they are soft with the help of knife and roasted .

5. Transfer to a plate. Cool and stuff with PEANUT SESAME powder .