INSTANT POT STUFFED SNAKE GOURD /STIR FRY – 5 INGREDIENTS

Instant Pot Stuffed Snake gourd /Stir fry – 5 Ingredients 

 If you cook SNAKE GOURD every week , then try these 2 Unique recipes with 2 different Spice powders to Stuff and to add at the end. . Today I’m sharing 2 recipes with same Vegetable ( Snake gourd) . Stuffed snake gourd and Snake gourd stir fry .  You can serve with steamed rice or as a side for your meal. Don’t get scared by the name . It’s very healthy vegetable and good source of fiber. Many  may not like this vegetable because of bland taste. But believe me once you try it’s going to be must in your grocery list . I tried in Instant Pot ( 3 qt) with less cooking time and no burnt bottom . I didn’t add any water . Just Oil and washed Snake gourd. I’m sharing two Spice powders . One to stuff the Vegetable and another to add at the end of Stir fry vegetable . You can prepare these Powders in your free time and stay good for months. Store in an airtight container. 

Snake gourd also known as Chinese Cucumber occupies as Healthy vegetable in India. It is grown within the Asian countries as well as across Australian and Nigeria . Snake gourd is a well liked vegetable and comes in different sizes and can be obtained all year round and mostly cultivated in Home gardens. 

Snake gourd is low in Calories , fat free because of its high water substance and filling and great to restrain in weight loss menu’s . This Summer vegetable nature provides has a cooling effect on the body and helps in handling the summer heat. Good source of minerals like magnesium , calcium and Phosphorous. Magnesium is an essential nutrient found in many foods like Green vegetables, legumes, nuts . The common signs of magnesium deficiency are muscle weakness and sleepiness. Magnesium plays an important role in energy production management . Leg cramps are often caused by magnesium deficiency and thus supplying magnesium will help .Source : HM 

INGREDIENTS :

1. Snake gourd – Medium and thin ( Wash and make a slit in the middle) For stir fry – 6 inch long pieces .

2. Oil – 2 tbsp and Salt

3. STUFFING with MIXED NUTS – Dry roast Handful of Mixed Nuts with 20  or more Peanuts , 2 tbsp Sesame seeds, 1/2 tbsp Cumin seeds , 1/2 tbsp Coriander. Cool and grind with Handful dry  Coconut , red chilli powder – 1 tbsp and 4 cloves Garlic 

4. STUFFING with DALIYA ( Roasted Channa Dal ) for STIR FRY SNAKE GOURD – Grind 1/2 cup Daliya with Handful of dry coconut, 2 tbsp roasted sesame seeds , red chilli powder, Coriander and Cumin powder , tamarind or dry Mango Powder .

5. Finely chopped Coriander and Mint leaves 

METHOD : STUFFED SNAKE GOURD : 3 QT 

1. Add 2 tbsp Oil in inner pot . Add Washed Snake gourd to Inner pot in a single layer. Season with salt . Mix gently .

2. Close lid. Manual 5 minutes. Unplug it when you see Low. NPR ( 5 MINUTES) .

3. Open lid . Press saute and fry for 3 to 4 minutes , Unplug and leave in Inner Pot , so they will roast for some more time with the heat from inner pot.

4. Transfer to a Pyrex Bowl and stuff with MIXED NUTS SPICE Powder .

                  SERVE with Steamed rice or as a side for your Meal 

METHOD : SNAKE GOURD STIR FRY : INSTANT POT – 3 QT 

1. Add 2 tbsp Oil to inner pot and add Washed and  Chopped snake gourd . Season with Salt .

2. Close lid. MANUAL 3 minutes. Unplug when you see Low . NPR .

3. Saute for 3 to 4 minutes and transfer to a Pyrex Bowl .

4. Add Oil to the Inner Pot . When warm add cumin seeds, mustard seeds and Black Split Urad dal , Green chillies, Curry leaves, Crushed Garlic and Ginger. Red Pepper flakes too.

5. Add thinly chopped Onions. Season with Salt and Turmeric. 

6.Once Onions are fried . Unplug . Add Cooked and roasted Snake Gourd Pieces , Daliya sesame spice Powder and Finely chopped Coriander and Mint Leaves .

                       SERVE with STEAMED RICE or as a side for your Meal .

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TEN INSTANT POT CABBAGE RECIPES – 5 MAIN INGREDIENTS

TEN INSTANT POT CABBAGE RECIPES prepared with 5 main Ingredients and LESS COOKING TIME . Once you try these recipes CABBAGE is going to be must in your Grocery List . 

             You can serve for Breakfast ( Instant Cabbage idli) which doesn’t need Fermenting. Steamed in IP . I even shared a stir fry recipe without adding any Spice powders . It ‘s not going to taste bland. It’s so tasty you will for get to eat grains. Appetizer or Kids Lunch Box with Cabbage and Red Kidney Beans . Cabbage Masala curry to serve with Roti and One pot Cabbage Moong dal Biryani for weekend Lunch or to pack for Lunch Box. One more stir fry recipe with Garlic chutney powder.

  1. Cabbage stir fry with 2 Spice Powders . Serve with grains of your choice or with Scrambled egg.

https://vegetarianhomestylecooking2015.wordpress.com/2018/04/23/Cabbage

2. Instant Cabbage Idli which doesn’t need fermentation . 3 main Ingredients and Spices. Just mix the ingredients and Steam. Serve with Mango Pickle . Good combination 

https://vegetarianhomestylecooking2015.wordpress.com/2016/08/26/Instant 

3. Pack for Lunch Box or serve as an Appetizer .

https://vegetarianhomestylecooking2015.wordpress.com/2018/02/06/Red 

4. CABBAGE BIRYANI : One pot meal with Raita for Weekend Lunch or to Pack for Lunch Box. 5 main Ingredients. Just transfer everything to the pot and done in very less time .Tasty One pot meal and won’t taste bland .

https://vegetarianhomestylecooking2015.wordpress.com/2017/12/18/Cabbage

5. Cabbage stir fry without SPICE Powders . It is not going to taste bland . It is so tasty you will forget to eat grains. 

https://vegetarianhomestylecooking2015.wordpress.com/2018/01/23/Cabbage 

6.CABBAGE MASALA CURRY . Side for Roti ( Indian Bread) . Just transfer everything to the pot and will be ready even before you prepare Phulka ( Indian Bread) 

https://vegetarianhomestylecooking2015.wordpress.com/2018/01/05/Cabbage 

INSTANT POT GONGURA – 5 INGREDIENTS

Instant pot Gongura  – 5 Ingredients .  .

Gongura ( Tangy Sorrell leaves ) stir fry is a simple 5 ingredient recipe. Serve with steamed rice or as a side for your meal. I tried this in Instant Pot ( as we all know less Cooking time and no monitoring ) . It stays good for 4 to 5 days in refrigerator. Wash leaves 4 to 5 times and dry leaves for an hour or so and stir fry . Cooks fast and won’t get spoiled. No need to add tamarind or Lime as I prepared with red stemmed leaves which is more tangy. Spring and Summer is the season and you can find it easily in Indian grocery store.  One thing you have to remember is fry Onions till brown and cook leaves till dry ( Doesn’t take much time as we drying leaves overnight on a cloth or Paper Towel) . Add sufficient spices and oil to enjoy this tasty stir fry . 

Gongura is a plant grown for its edible leaves. It is popular in some states. In Marathi it is called Ambadi , Gongura in Andhra, Pitwae in Hindi, Kenaf leaves in English . Chin Baung in china and Pandi Pundi in Kannada . A baby gongura leaf is a full leaf. As the leaf grow older, the leaf splits into 4 or more parts. It is a summer crop and hotter the place , the more sour the leaf gets. It comes in 2 varieties . Green stemmed leaf and Red stemmed . The red stemmed variety is more sour than green stemmed variety . We can prepare many variety of pickles and curries with Gongura . Rich source of Iron, Vitamins , folic acid and antioxidants essential for human nutrition. 

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

NOTE : ADD COOKED RICE and Pack for LUNCH BOX .

INGREDIENTS : 

Gongura Leaves – One bunch ( Pluck leaves . Wash 3 to 4 times and dry overnight or for One hour ) or you can cook immediately as it takes few more minutes to stir fry

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

3. Onion – One big ( Finely chopped )

4.Garlic – 6 ( Peeled and crushed)

5. Green chillies – 6 ( Whole, taste good as they cook with Gongura)

6. Oil – 3 to 4 tbsp

7. Salt and Turmeric

8. Curry Powder – 1 to 2 tbsp ( Blend of red chilli powder , Coriander and Cumin Powder , Crushed garlic) 

METHOD : 

1. Turn IP on saute mode. When warm add oil . Splutter mustard seeds, Cumin seeds, Red chillies, Hing, Green chillies.

2. Add finely chopped Onions . Season with Salt and Turmeric .Fry till light browm . Add crushed Garlic. Fry for a minute.

3. Add soaked and washed Channa dal . Mix well .

4. Close IP lid . Manual 3 minutes . NPR .

5. Open lid and add finely chopped Gongura. Saute mode. Fry till water evaporates ( for 3 to 4 minutes) . If needed add Oil . Unplug and add Curry powder . Cool and transfer to a Pyrex Bowl. 

SERVE with Steamed Rice .

INSTANT POT TINDORA STIR FRY WITH RAW MANGO – SIDE FOR ROTI – 5 INGREDIENTS

Instant Pot Tindora  Stir fry with Raw Mango – Side for Roti – 5 Ingredients . Less time when compared to stove top .

Tindora stir fry with raw mango in Instant pot.  Tindora is a very tasty vegetable you feel like eating as a snack . You can serve with Steamed rice, Roti( Indian Bread) or with Scrambled egg . This is the first time I tried Tindora in IP . I cooked in 6 qt so it will have wide space to saute( if you want little roasted vegetable)  once you pressure cook . I’m trying to cook all vegetables in IP. To my surprise they cooked in  very very less  time . I added 2 tbsp  water to build the pressure. Next time I will try without water. I cooked Banana Peppers without water and no burnt bottom. I added 20 big  handfuls of sliced Tindora . All cooked perfectly . I added corasely grinded raw mango with spices at the end as raw mangoes are in season. Here is the Simple recipe with few ingredients.

Tindora is good source of fiber . Fiber intake has number of benefits to the body. Fiber supports healthy blood sugar levels by helping body to digest sugars slowly , offsetting the effect of sugar entering the bloodstream . Eating foods high in fiber promotes feeling of fullness which helps curb appetite and support healthy weight . Source : HM 

Recipe for 4 .

Preparation and Cooking time : Less than 30 minutes

INGREDIENTS:

1. Tindora – 20 Handfuls ( wash and chop into 2 inch circles) for 4 people .

2. Onion – One ( finely chopped) , Crushed Garlic – 6 , Ginger – 1 tbsp , Green chillies – 4 , Curry Leaves

3. Green Peas – Half cup or Roasted Peanuts 

4. Mango spice powder – Dry roast 2 tbsp sesame seeds, 1/2 tbsp Cumin and coriander seeds, 5  to 10 Almonds  or Walnuts , 2 red chillies. Cool and grind with Handful of coconut and 2 Green chillies . Add raw mango pieces and grind coarsely .

5. Oil – 3 tbsp

6. Salt and Turmeric – 1/4 th tbsp 

7. Finely chopped coriander and Mint leaves 

Cut into 2 inch circles :

METHOD : 

1. Turn IP on saute mode . When warm add Oil . Add Crushed garlic , Mustard seeds, Cumin seeds , Black Split urad dal . Add Onions , Green chillies. Season with salt and Turmeric. When Onions are light brown add  crushed ginger . Fry for a minute. 

2. Add chopped Tindora. Season with little salt. Mix well . Add 2 tbsp water.

3. Close IP lid. Cancel saute. Manual 4 minutes . When you see silver button pops up unplug. QPR . Open the lid . Add 2 tbsp Oil if needed . 

4. Turn on saute  high . Add 2 more tbsp Oil and let it brown for 3 minutes without mixing. After 3 minutes Mix and cook for another 3 minutes or till Tindora is light Brown.  Add Green peas or Roasted Peanuts. Leave in the Pot for sometime , the heat from the inner pot will brown the Tindora little more . 

Transfer to a Pyrex Bowl or in the same Pot . 

5. Add Mango spice powder, Red chilli powder , coriander and cumin powder , Chopped coriander and  Mint . Taste for Salt and Spices and add accordingly .

                   SERVE with STEAMED RICE or Grains of your choice OR Jowar roti or PARATHA ( INDIAN BREAD) 

STOVE TOP : 

1. Heat a wide pan on medium high flame. Add Oil . When Oil is warm add crushed Garlic and Ginger, Mustard seeds, Cumin seeds and Black split urad dal . Add Onions, Curry leaves  and Green chillies. Season it with salt and Turmeric.

2. When Onions are light brown add Chopped Tindora. Season with salt. Mix gently . Close lid and cook till Tindora is soft. Mix in between to avoid burning.

3. Open lid and add 2 more tbsp Oil and fry till Tindora is light brown. it will  take 5 minutes if you cook on Medium high flame and mix in between gently without touching the vegetable .

4. Once Tindora is brown add Green Peas or Roasted Peanuts , Mango spice powder ,Chopped Coriander and Mint.

5. Taste for salt and spices and add accordingly. 

                    SERVE with Roti ( Indian Bread) or Steamed rice or Grains of your choice.

MOONG DAL VADI CURRY – SIDE FOR ROTI – INSTANT POT

Moong Dal Vadi Curry – Instant Pot – Side for  Roti with Okra ( Bhindi ) Masala ,Steamed rice and Phulka ( Indian Bread)

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I prepare Moong Dal Vadi curry when I don’t have Vegetables or if I want to cook something simple for Dinner or as a side for Roti with some stir fry Vegetable. I tried in Instant Pot . It turned out good with the ingredients I added . Right consistency and simple recipe to try . I added potatoes ( for Kids ) and optional . If you are preparing only Moong Dal Vadi curry without any stir fry then I suggest to add Potatoes .To go along with Moong Dal Vadi curry I prepare Bhindi ( Okra ) Masala . I’m sharing the recipe at the end . It’s non sticky and can be cooked in very less time . I use wide pan to prepare Okra stir fry and I don’t add any salt till the end . I sprinkled Peanut Masala powder . I prepare this powder in a big batch and half I refrigerate in an air tight container. Here are 2 Simple recipes I’m sharing.

Recipe for 3

Ingredients:

1. Moong Dal Vadi 

2. Potato – 3 ( Cubed )

3. Onion – thinly sliced

4. Tomatoes-2 ( 12 pieces)

5. Chickpea flour -2tbsp or ( 1 tbsp rice flour n 1 tbsp Chickpea flour )

6. Yogurt -1/2 cup and Water -1 measuring cup 

7 . Salt to taste

8. Curry powder -1/2 tbsp

9 . Ajwain -1/4 th tbsp , Cumin seeds n mustard seed -1/2 tbsp each and Oil – 2 tbsp

10 . Finely chopped coriander leaves

Method : 

STOVE TOP:

1. Fry Moong Dal Vadi in a tbsp Oil and transfer to a Bowl.

2. Add oil and splutter Mustard seeds,Cumin seeds , Black split Urad Dal and Red chilli .

3. Add finely chopped onion and cubed potato  . Season with Salt and turmeric. Fry till light brown.

3. Mix Curd with 2 tbsp Chickpeas and mix without lumps . Add water , Ajwain and curry powder .

4. Once onions are light brown add Curd . Cook for 3 to 4 minutes. Add tomatoes . Cook for another minute. Switch off the stove .

5. Add Moong Dal Vadi and chopped coriander.

Instant POT :

1. Turn IP on Sauté mode and fry  Moong Vadi . Transfer to a Bowl . You can add while cooking with rest of the ingredients or at the end .

2 . Add 2 more tbsp Oil and add Cumin seeds n Mustard seeds  , thinly sliced Onions, cubed potatoes  . Season with salt and turmeric . Cover with lid and cook for couple of minutes.

3. Mix yogurt ( Curd) with 2 tbsp Chickpea flour and mix without lumps . Add water , Curry powder and Ajwain. Mix well.

4. Slowly add yogurt mixture to the pot . Scrape the bottom. Add chopped tomatoes too .

5. Cancel Sauté . Press manual 4 minutes. When you see silver button pops up unplug . NPR .

6. Take the inner pot out . Taste for Salt n spices and add accordingly. Add chopped coriander too .

Recipe for Okra ( Bhindi) Masala: 

Heat a wide pan  on medium heat . When warm enough add Bhindi( Okra ) . Mix well . Close the lid and cook for couple of minutes .

2. Okra will be soft . Uncover or keep lid half open and fry Bhindi( Okra ) until brown ( takes less than 10 minutes) . Stir in between to avoid burning.

3. Move Okra( Bhindi) to the side of the pan and add thinly sliced onions . Season onions with Salt , turmeric and Cumin seeds . Mix well .

4. When Onions are light brown mix Okra and Onions and fry for couple of minutes.

5. Switch off the stove . Cool sometime and add Peanut Masala powder ,Chopoed coriander and mint leaves . 

 

VEGETABLE SAMBAR(SHORT CUT METHOD) – INSTANT POT

Vegetable Sambar ( Short cut Method) without adding soaked dal – Instant Pot 

 Many of you must be knowing how to prepare Vegetable sambar. But do try my  version of Short cut Vegetable Sambar without Cooking Dal separately or adding everything  directly in INSTANT POT. Even in Instant Pot you must be adding soaked dal which may not be cooked properly or you won’t get the right consistency like  traditional method of cooking dal  in Pressure cooker. Check my Sambar masala paste I shared in the Ingredients and how much  water we need to add so you don’t have a burnt bottom . Here is the Simple recipe .

Recipe for 4 to 6 .

INGREDIENTS :

1. Channa Dal – Handful  ( Soaked)

2. Vegetables ( Chopped) – Medium Lauki( Bottle gourd) , Tomatoes – 2 , Potatoes – 2 ( Peeled and chop into circles ) , Carrots- 10 ( Chopped bite size) and Drum stick 

3. Water – 4 Measuring cups

4. Sambar Paste  – Dry roast 1 /2 tbsp Cumin seeds, 1/2 tbsp Coriander seeds, 5 Pepper cons, 3 Red chillies . Cool and Grind with 2 tbsp dry coconut , 3 cloves of Garlic and small piece of Ginger. Add One chopped tomato and One measuring cup water and grind into fine paste .

5. Tamarind – Small Lemon size  ( Soak in warm water and extract the juice – One measuring cup juice)

6. Jaggery – 2 tbsp or accordingly 

7. Salt and Turmeric – 1/4 th tbsp

8. Oil – 1 tbsp and Ghee – 1 tbsp

9. Finely chopped Coriander and Curry Leaves

10 . Tadka ( Seasoning) – 1 tbsp Black split urad dal, 1/2 tbsp Cumin seeds, 1/2 tbsp Mustard seeds and 2 Red chilies and Hing – Pinch 

METHOD : 

1. Dry roast the spices and grind into fine powder . Then add  One Chopped Tomato and One Measuring cup water and grind into fine paste.

2. Grind Soaked Channa dal with One measuring cup water. Transfer to the Sambar paste Bowl . 

3. Add Jaggery , salt, Tamarind extract water  and 2 Measuring cups water. Check for Consistency and add accordingly .

4. Turn IP on saute mode . Add Oil and Ghee. Add Black split urad dal , Mustard seeds, Cumin seeds, red chillies , Curry leaves followed by finely chopped Onions. season with Salt and Turmeric.

5. Once Onions are light brown add Chopped Vegetables except tomato . Cover with glass lid and cook for 3 to 4 minutes.

6. When vegetables are half cooked add the Sambar Paste water and Chopped tomato  . Mix well . Cancel saute button . Manual 8 minutes .NPR after 10 minutes.

7. Taste for salt and spices and add accordingly. Add chopped Coriander leaves and Half tbsp Ghee .

Note : You can add Tadka one more time with 1/2 tbsp Oil , 1/2 ghee and Black split urad dal , Mustard seeds and Cumin seeds.