INSTANT POT INSTANT SAMBAR WITH LAUKI(GREEN SQUASH ) – SERVE WITH IDLI/DOSA/JOWAR/BAJRA ROTI OR WITH STEAMED RICE

Instant Pot Instant Sambar with Lauki ( Green squash ) – Serve with Idli/Dosa/Jowar/Bajra roti or with Steamed rice 

Try this recipe when you don’t have time to cook dal and want to prepare Sambar to serve with Idli /Dosa or as a side for Lunch /Dinner . You can serve with Phulka/Plain paratha or Jowar /Bajra roti or with Steamed rice. I added good amount Lauki and very light recipe. You can even eat with toast . Simple 3 step recipe . No saute. Add Ingredients and close lid. When done add tadka( Seasoning) . Left overs taste good for next day. Do try and share your feedback . With everyday ingredients from your pantry . 

Recipe for 4 :

INGREDIENTS :

1. Vegetables – Lauki ( Green sqaush – available in Indian store ) – Peeled and chopped – 1 , 2 Potatoes – thinly sliced , tomatoes – 2 ( chopped) and Onion – medium ( chopped) 

2. Tamarind Water –  to 2 measuring cups water add Jaggery or Brown sugar  – 2tbsp Tamarind pulp – 2 tbsp , Salt  , Sambar powder – 1 tbsp and 2 tbsp chickpea flour . Taste water for salt and spices.

3. Tadka ( seasoning ) – Oil – 2 tbsp , Urad dal – 2 tbsp , Cumin seeds – 1 tbsp , Mustard seeds – 1/2 tbsp , Hing – Pinch and 2 red chillies

4. Ghee – 1 tbsp

5. Finely chopped Coriander and curry leaves – 10

6. Dry coconut – Handful 

METHOD:

1. Add chopped vegetables to Instant pot .

2. Tamarind water . Mix well  . Close lid .

3. Manual 3 minutes. NPR after 10 minutes.

4. Open lid and add tadka , dry coconut handful and tbsp ghee  .

5. Taste for salt and spices and add accordingly .

INSTANT POT TOMATO MASALA CURRY – SIDE FOR ROTI

Instant Pot Tomato Masala Curry – Side for roti

Do you like tomato curry without cream or nuts paste to eat with your Phulka or Paratha.  I use to prepare on stove top which needs monitoring  in between . Try this Instant pot tomato curry  when you are bored of eating vegetables  or don’t have time to chop vegetables . Prepared with mild spices.  15 minutes chopping time and for gathering ingredients. Will be ready by the time you prepare Phulka or Plain Paratha . You can taste the tomato .  Kids are going to like this combination with Potato or Pan fried Soya chunks or Mixed vegetables or Pan fried Paneer or Cooked beans of your choice. Serve warm .

RECIPE FOR 4

INGREDIENTS : 

1. Tomatoes – 6 ( finely chopped) 

2. Onion – One ( finely chopped)

3. Crushed garlic – 6 and Ginger paste – 1/2 tbsp

4. Water – 1/2 cup ( measuring cup )

5. Seasoning – Oil – 3 tbsp , Cumin seeds – 1 tbsp , Mustard seeds – 1/2 tbsp , Green chillies – 4 and Curry leaves

6. Red chilli powder- 1/2 tbsp  , coriander powder- 1/2 tbsp  and Turmeric – 1/4 th tbsp

7. SPICE POWDER TO ADD AT THE END ( Add thickness to the gravy) : Grind handful of coconut with 1/2 tbsp sesame seeds, 1/2 tbsp roasted cumin seeds ,3 cloves , 3 cardamom ad small piece of cinnamon stick . ( Grind while the curry is cooking and add once you open the lid or Prepare in your free time and refrigerate) 

8. Potatoes – 8 medium or Soya granules ( soaked and pan fried) or  Pan fried Paneer  or cooked Beans ( Chickpeas or Blackeyed Beans , Red Kidney Beans , Navy Beans etc)

9. Finely chopped coriander and Mint leaves .

METHOD :

1. Turn Instant pot on saute mode. When warm add oil . Followed by mustard seeds , Cumin seeds , Green chillies and Curry leaves. Add finely chopped onions . Season with salt and turmeric. cover with glass lid . Fry till onions are ligh pink . 

2. Add Crushed garlic and ginger. Fry for couple of minutes.

3. Add finely chopped tomatoes and cook for couple of minutes. Add red chilli powder and coriander powder. Mix well . Add water. Taste for salt and add accordingly .

4. Add peeled potato . or Pan fried soya granules or Paneer once finish cooking . or cooked beans of your choice.

5. Close lid . Manual 3 minutes . NPR . 

6. Open lid and add spice powder, finely chopped coriander and Mint leaves  . Serve with Phulka or Plain paratha. 

MANGO MINT SPINACH MIXED DAL (PRESSURE COOKER),STUFFED EGGPLANT AND CAULIFLOWER CUCUMBER PICKLE – LUNCH /DINNER- SIDE FOR ROTI

Mango Mint Spinach Mixed dal ( Pressure cooker ) , Stuffed Eggplant and Cauliflower cucumber Pickle – Side for Roti .

. Dal is a must in our meal along with stir fry vegetable or Chutney  and Rasam. I cook dal in pressure cooker . All in One pot from start to finish .  Check my recipe how much dal  , water and vegetables to add to get right consistency .  Number of Whistles. Not too thick and not too thin. I like adding Green chilli paste along with Curry Powder and Rasam powder . Ginger too . Adds little spiceness to dal and not too Spicy. Here is the recipe for EVERYDAY DAL in PRESSURE COOKER . Clean Cooking and dal is not going to Splutter . Do try this tasty dal prepared with mango , mint and every day ingredients from your pantry .

Recipe for 4 to 6 .

Preparation time – 15 minutes and Cooking time – 15 minutes

INGREDIENTS:

1. Mixed dals ( Toor dal , Channa dal and Yellow Moong dal  – 3/4th  cup ( Soak for half hour. Wash before and after soaking)

2. Water – 1 1/4 measuring cups ( Just sufficient) Don’t add more 

3. Vegetables – Onion – medium ( finely chopped) , tomatoes – 3 ( chopped) , Lauki or Ridge gourd  ( green squash ) – Medium ( Peeled and Chopped into big pieces) , Mango – medium ( peeled and chopped)

4. Spinach – 3 big handfuls chopped ( add at the end)  and MINT – 2 big handfuls 

5. TADKA( seasoning ) – Garlic – 6 cloves ( Peeled and crushed ) , Split black urad dal – 1 tbsp , 1/2 tbsp Cumin and Mustard seeds each , Red chillies – 3 to 4 and Hing – Pinch

6. Green chilli paste – 3 green chillies  , Ginger – small piece ( crushed ) , Sambar or Rasam Powder – 1/2 tbsp , Curry powder – 1 tbsp

7. Juice of Lime – One 

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

METHOD:

  • 1. Soak dals for half hour or One hour  . Wash before and after soaking. Add 1 1/2 measuring cup water to washed dal .

2. Chop vegetables .

3. Heat Pressure cooker on medium heat . Add Oil . When Oil is warm add Crushed garlic followed by Black Split urad dal , Mustard  seeds, Cumn seeds and Broken red chillies n Hing   

4. Add finely chopped Onions. Season with salt and turmeric. Fry for couple of minutes.

5. Add chopped tomatoes , Lauki or Ridgegourd ,  mango . Green Chilli paste and Crushed ginger. 

6. Add curry powder and Sambar powder . Add Dals with water . Mix well .

7. Close lid . Pressure cook for 2 whistles on medium high heat.

 8. Once Pressure comes down . Open the lid and add chopped Spinach and Mint . Taste for salt and Spices and add accordingly .

                     If needed squeeze juice of lime and add 1 tbsp GHEE . 

SERVE with Steamed rice or Phulka or Plain Paratha . 

 PAN FRIED STUFFED EGGPLANT ( BRINJAL ) with GARLIC CHUTNEY POWDER or SESAME Garlic powder : 5 minutes  recipe.

 

CAULIFLOWER CUCUMBER PICKLE : Stays good for more than a week . Enhances the taste of your meal .

RAW MANGO MOONG DAL RASAM – INSTANT POT – LUNCH/DINNER

Raw Mango Moong dal Rasam – Instant Pot 

Our meal is incomplete without rasam or Sambar or Chutney . Now and then I prepare Moong dal rasam on stove top . For today’s Lunch I tried in Instant pot . It’s not regular Moong dal rasam . I squeeze Juice of lime or add tamarind juice . Instead I added grated raw mango . Check my recipe for the amount of water, Vegetables and other ingredients to add to enjoy a tasty and right consistency rasam . You can add store bought rasam powder or Homemade fresh rasam powder by roasting and grinding Spices. Serve with STEAMED RICE or as a side for Lunch / dinner . Even with Appetizers. You can even drink it like a soup by adding Pearl Barley or QUINOA. It’s a Healthy , tasty One pot meal. Here is the Simple recipe with EVERYDAY INGREDIENTS from your Pantry.

Recipe for 4 to 6 . Preparation and Cooking time : 30 minutes

LEFT OVERS WILL TASTE GOOD NEXT DAY . DON’T ADD ANY VEGETABLES. IT WILL TASTE WITH THESE INGREDIENTS.

INGREDIENTS : 

One cup – Measuring cup

1. Yellow Moong dal – 1/4 th cup ( Soak for 30 minutes) Wash before and after soaking

2. Water – 4  measuring Cups

3. Vegetables – onion – 1 ( finely chopped) , Tomatoes – 4 ( chopped) , Garlic – 6 cloves( Peeled and Crushed)  and Curry Leaves

4 . Rasam Powder – 1 tbsp ( store bought or Homade Rasam Powder ) , Red chilli powder – 1/2 tbsp( HOMEMADE RASAM POWDER – DRY ROAST 1/2 tbsp Cumin seeds, 1/2 tbsp coriander seeds , 2 Red chillies , few peppercons, 5 Fenugreek seeds and 5 Curry leaves . Cool and grind .)

5. Oil- 2 tbs[ and Ghee- 1/2 tbsp to add at the end .

6. Grated raw mango – 1/2 cup or Juice of Lime – One 

7. Finely chopped Coriander 

8. Seasoning – Black split urad dal – 1 tbsp , Cumin seeds and Mustard seeds – 1/2 tbsp each and Red chillies – 2 

METHOD: 

1. Turn Instant pot on saute mode . when warm add Oil followed by Split Black urad dal , Cumin seeds, Mustard seeds and Broken red chillies.

2. Add chopped Curry leaves , Crushed garlic and ginger. Fry for a minute . 

3. Add finely chopped Onions . Season with Salt and Turmeric. Mix well , Close with lid and fry till Onions are light brown , 

4. Add 4 Chopped tomatoes, Rasam powder, red chilli powder, soaked Moong dal and water. Close the lid .

5 . Manual 10 minutes. Unplug when you see low.

6. Open the lid and add finely chopped Coriander leaves and 1/2 or 1 tbsp ghee. 

7. Cool some time and add grated Raw mango or squeeze juice of Lime. 

                        SERVE with STEAMED RICE and PAPAD or as a side for your Lunch/Dinner or With Grains of your choice.

NOTE : YOU CAN ADD TADKA (SEASONING) ONE MORE TIME AT THE END for extra TASTE N FLAVOR .

INSTANT POT KARELA(BITTER GOURD) RECIPES – 99 PERCENT BITTER FREE- SIDE FOR ROTI – 5 MAIN INGREDIENTS

INSTANT POT KARELA(BITTER GOURD) recipes- 99 percent bitter free – Side for roti – 5 main Ingredients .

Do you like Karela and doesn’t like bitterness. Try my recipes . They are 99 percent bitter free . Even kids will like eating with Steamed rice or grains of your choice. I shared a Soaking tip which reduces the bitterness and softens Karela and cooks fast with minimum Oil . I tried few recipes in Instant Pot and shared how to cook crispier ( they will  taste like as if they are deep fried) . Here are few recipes I tried and it takes 10 minutes to cook and saute . One pot to cook from start to finish. 

It is one of nutritious vegetable and not deep  frying retain the required nutrients of the vegetable . Bitter Gourd is very less in Calories ( If not deep fried) carrying just 17 Calories per 100 grams . Some People may not like it because of bitterness . Adding Spices makes it more palatable . Outer skin and seeds are discarded due to high alkaloid content ,but can be enjoyed by marinating with correct Ingredients . Marinating reduces bitterness and Cooks fast. Discard the liquid after Marinating.

                           According to some Clinical studies Polypeptide , Charantin, Vicine present in it are believed to help in maintaining normal Blood Glucose . Because of its bitterness it is a good source of disease preventing and health promoting phyto chemical compounds. It is a unique vegetable fruit that can be used as food or medicine. If you are thinking of adding Bitter gourd or Bitter Melon to your diet , make sure you limit yourself for 4 to 5 times in a month.  Source :  HM.

SOAK KARELA FOR One or Two hours or Overnight in the refrigerator. If they are big I recommend to soak overnight . If they are medium and thin One or two hours is sufficient . Flip in between . You can pour the marinade liquid in the slit of Karela so they get soft in less time. This Soaking will reduce the bitterness( The Karela I buy here are tooo bitter and not good for Stomach) . Discard the marinade liquid before Cooking.

MARINATING WHOLE BITTER GOURD  FOR STUFFED BITTER GOURD RECIPE and for Stir fry Bitter gourd in INSTANT POT :

 

  1. STUFFED KARELA( BITTER GOURD) – 99 PERCENT . Check my recipe for Soaking and Cooking tip to enjoy a tasty and Crispy Bitter gourd( karela) 

Recipe :

https://vegetarianhomestylecooking2015.wordpress.com/2018/04/26/Stuffed

2. INSTANT POT KARELA( BITTER GOURD) .It’s a sweet and sour bitter gourd recipe. I cooked in One pot from start to finish . It’s a tasty recipe you can serve with Steamed rice. Stays good for 4 to 5 days in refrigerator .

RECIPE: 

https://vegetarianhomestylecooking2015.wordpress.com/2018/03/06/Karela

3.KARELA PICKLE . IT stays good for more than a week. Simple recipe prepared with few ingredients and Everyday Ingredients from your Pantry. check recipe for Soaking and Cooking tip  in Instant Pot .

RECIPE: 

https://vegetarianhomestylecooking2015.wordpress.com/2018/08/29/I

4. STUFFED KARELA( BITTER GOURD) MASALA STIR FRY with HOMEMADE MASALA POWDER. Prepare the stuffing in your free time. Takes less to Cook and stuff. Check recipe how to build pressure by adding minimum water. No burnt bottom. Follow my recipe to enjoy a tasty stuffed Karela stir fry .

RECIPE :https://vegetarianhomestylecooking2015.wordpress.com/2018/10/22/Karela

5.

 

 

6.

BREAKFAST IN 5 MINUTES WITH INSTANT OATS VERMICELLI MIX – KIDS LUNCH BOX/DINNER – 5 INGREDIENTS -INSTANT POT

Breakfast in 5 minutes  with Instant Oats Vermicelli Upma Mix  – Kids Lunch Box/ Breakfast/Dinner  – Instant pot 

 Just 5 main INGREDIENTS is all you need to enjoy this tasty porridge( Instant Upma mix, Vegetables and Water ) for Breakfast/Lunch/Dinner   .  Check recipe for the amount of Water , Upma mix and vegetables to add . If you like Upma do try my version of Upma  with Vegetables to pack for Kids Lunch Box with Plain Yogurt or for Breakfast or Dinner . It’s One pot meal and I added good amount of Vegetables . I roasted Sooji and Vermicelli with seasoning and stored in a box. This Instant Upma mix stays good for months in refrigerator and saves time for you in the morning.

                  It’s easy to prepare in the morning. Just add vegetables , Instant upma mix and water. I tried in INSTANT POT without any water left and no burnt bottom. Don’t forget to squeeze juice of Lime at the end.  It will  build pressure and Pin drops in 5 minutes . Take out inner pot immediately . Fluff up with steel fork  and squeeze juice of Lime . I guarantee you won’t stop eating this. Here is the simple recipe with everyday ingredients from your pantry .

RECIPE FOR 3 .

INGREDIENTS :

One cup – Measuring cup 

1. UPMA MIX – 1  Cup ( Heat 1 tbsp Oil and add Urad dal – 1 tbsp , 1/2 tbsp Cumin seeds , 1/2 tbsp Mustard seeds. Broken red chillies – 2 to 3,  curry leaves and handful of Peanuts  .  Fry for couple of minutes . Add 1/2 cup whole wheat Vermicelli , 1/2 cup  Sooji or Semolina or Oats  or ROASTED WHEAT UPMA MIX . Fry till light brown . Cool and store in air tight container)   

2. Vegetables –  One tomato( chopped) frozen green beans  , frozen Carrots – and frozen green peas – 1/2 cup .

3. Green chillies – 4 ( light green are mild or zero spicy . Adds taste and flavor to upma) , Ginger – small piece ( chopped) 

4. Water – 2 measuring cups 

5. Oil – 2 tbsp  and Salt accordingly

6. Finely chopped coriander to add at the end 

7. Juice of Lime – One

8. Rasam powder or Sambar powder -1/2 tbsp to 1 tbsp 

METHOD : 

1. Add water to inner pot . To this water add salt . Taste water for salt . Now add 2 tbsp Oil and vegetables ( frozen green beans, carrot , Chopped tomato and frozen green peas.) 

2. Add Upma Mix . Rasam powder or Sambar powder . Mix well . 

3. Close lid . Manual 4 minutes .   Unplug  when silver button pops up . NPR ( 5 to 7 minutes) 

4.  Open lid . Take out the inner pot. Check bottom . Mix gently and squeeze juice   of Lime and chopped Coriander .

5. Taste for salt and add accordingly . 

                     PACK for KIDS LUNCH with Plain Yogurt   Or for Breakfast or for Dinner. It’s One pot meal . 

STOVE TOP : 

Recipe for 3 

INGREDIENTS :

One cup – Measuring cup 

1. UPMA MIX – 1  Cup ( Heat 1 tbsp Oil and add Urad dal – 1 tbsp , 1/2 tbsp Cumin seeds , 1/2 tbsp Mustard seeds. Broken red chillies – 2 to 3,  curry leaves and handful of Peanuts  .  Fry for couple of minutes . Add 1/2 cup whole wheat Vermicelli , 1/2 cup  Sooji or Semolina or Oats  . Fry till light brown . Cool and store in air tight container)   

2. Vegetables – One tomato ( chopped) , 10 green beans ( chopped) , Carrots – chopped , frozen green peas – 1/2 cup and Onion – 1/2 cup ( chopped ) 

3. Green chillies – 4 ( light green are mild or zero spicy . Adds taste and flavor to upma) , Ginger – small piece ( chopped) 

4. Water – 3 measuring cups 

5. Oil – 4 tbsp  and Salt accordingly

6. Finely chopped coriander 

7. Juice of Lime

8. Rasam powder or Sambar powder 

METHOD : STOVE TOP with INSTANT UPMA MIX 

1. Heat a wide pan on medium high flame . When warm add Oil . Add  Chopped Onions, green beans, Carrots and frozen green peas, Cook for 2 minutes.

2. Add water and salt . Taste water and add accordingly .

3. Add Instant Upma mix, Rasam powder or Sambar powder . Mix well . Cook until the ingredients absorbs all water.

4. Switch off the stove. Cool and squeeze juice of Lime and finely chopped coriander .

5. Taste for salt and add accordingly . 

PACK for KIDS LUNCH BOX with Plain curd .

                                           Or for Breakfast or for Dinner. It’s One pot meal .