Kadai Paneer Instant Pot

This is a very yummy and easy dish to put together in no time. I have adopted the technique of cooking everything in one pot under pressure as OPOS and applied to the IP.
You can check my other paneer, non IP posts HERE

This dish is inspired by OPOS kadai paneer. Recipe source:From Here

• 1 green bell pepper, deseeded & cut in chunks
• 1 red bell pepper same as above
• 1 carrot peeled & sliced
• 2 roma tomatoes deseeded & cut in chunks
• 1 small red onion cut 
• 1 -2 green chilli slit lengthwise
• 1/2 block of store bought paneer cut into small cubes
• 1-1.5 tsp salt to taste
• 1 tbsp oil
• 1 tbsp tomato ketchup
• Cilantro

Spice mix

• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tbsp kasoori methi crushed in ur palm
• 1 /2 tsp turmeric powder
• 1 tsp ginger garlic paste/ powder
• 1 -2 tsp red chili powder ( depending on taste)

Go

• In a bowl add the spice mix, paneer. Toss them well till the spice mix coats all the paneer. Set aside the paneer. Keep the excess spice mix.

• Turn IP to saute. Add oil, once hot add the onions & saute

•  add the green chili, tomato & saute for few mins

•  add the bell peppers, carrot, salt, remaining spice mix powder and toss them well.

• Add paneer as a top layer. Do not mix
•  cancel saute
•  close IP with the vent on sealing position
•  Pressure cook or manual for 0 mins.

•  Do a QR and be amazed the beauty of peppers & paneer.

•  Garnish with cilantro and enjoy!

Instant Pot Vegetable Ramen Noodles

Here I am with another quick and easy noodle recipe in Instant Pot. It is incredibly easy and delicious too. You kids will love it and so will the grown ups! I used the "Nissin" brand oriental flavor, which is the only vegetarian version available on the markets. We can also use maggi noodles and add any vegtables of your choice. I used the spice packets that came inside the noodles and also added some soy sauce, tomato ketchup and red chili flakes to spice it up. You can use 3/4 cup water per pack of noodles.

Get Ready ( serves 3)

• Instant noodles 2.5 packs
• 2 packs of the spice mix powder

• 1 small onions sliced
• 3 cloves of garlic
• 1 tbsp grated ginger
• 1 carrot peeled and juliened
• 1/2 cup shredded cabbage
• 1/2 cup broccoli florets
• 1/2 green bell pepper 
• 1tbsp oil
• 1 cup water ( the picture shows only 3/4 cup, i added more to the IP)
• 1 scahet soy sauce ( i am cheap, used the one from a chinese take out)
• 1-2 tbsp of tomato ketchup
• 2 -3 tsp red chili flakes as per taste

Go

• Turn the IP to saute mode. Add the oil. Once the display shows hot add the onions, ginger, garlic and saute till the onions are translucent

• Add all the vegetables and saute for a few mins

• In a cup of water add the spice mix that comes with the noodles, chili flakes, soy sauce and whisk every thing well

• Break the noodles  and arrange them on top of the vegetables or just drop them in
• Add the water to the IP, and tomato ketchup.

• Mix every thing well.
• Cancel saute.
• Press manual/ pressure cook and adjust timer to 5 mins.
• Wait for natural pressure release or do a Quick Release ( QR) after 5 mins and noodles is ready.

Enjoy this any time of the day!

Potato Masala Instant pot

Potato masala or more commonly addressed as poori masala is very simple side dish from Tamil Nadu. it goes well with poori, chappathi and drier version used as filling inside masal dosai. This dish is inspired by the OPOS technique, but cooked in the instant pot. I have blogged a couple of OPOS recipes here and if you are interested in learning about, please check out OPOS on you tube.

Let us get to the making the dish now. I used Yukon Gold potatoes and did not bother to peel the skin. If you don't like the skin of the potatoes, please peel and then proceed with the steps.

Get Ready ( serves 3-4)

• 2 medium sized yukon gold potatoes, washed and cut into large chunks
• 1 medium onion sliced
• 2 green chilies slit
• 1 inch piece of ginger, peeled & julienne
• a few  sprigs of curry leaves

•  cilantro to garnish
• 1-2 cloves of garlic (I did not use garlic)
• 1/4- 1/2 cup water
• 2 tsp sunflower oil
•  1 tsp mustard seeds 
• 1 tsp urad dal
• 1 tsp chana dal
•  1/4 tsp turmeric powder
• A pinch of asafoetida
•  2 tsp salt or per taste
•  1 tbsp lemon juice

Go

• Plug in the instant pot and turn on saute  function, add oil
• Once hot appears, add the mustard seeds, urad dal, chanal dal, asafetida curry leaves and do the initial tempering

• Add the onions, green chili, ginger and saute covered for 2 mins
• Add the potatoes, salt, 1/4 cup water.

• Press cancel to stop saute function
• Press manual or pressure cook on IP mini and set the time to 4 mins
• Cover with the lid and sealing position
• Do a Quick Pressure release 7 mins after the initial cooking of 4 mins is done

• Take a potato masher and mash everything coarsely in the pot.

• If too thick add water as per your desired consistency
• adjust salt and spices.
• Press saute and let it boil for 1-2 mins. Add lime juice, cilantro, cancel saute and keep it warm.

Serve with poori, chapathi, paratha or any mixed variety rice.

Arisi Paruppu Saadham

The name arisi, paruppu saadham literally means rice and lentils cooked. It is similar to the north indian kichdi except toor dhal is used here. Arisi paruppu saadham is very popular in Kovai area of Tamilnadu. There are some variations with the region itself as i understand. I recently found this  recipe HERE and loved the simplicity of the recipe. I tried it yesterday and it was very yummy. My kids and myself enjoyed this rice with some japanese eggplant stir fry and applam. Sona masoori, ponni raw rice may work better, but I had only basmati rice and it turned out just fine.

Get Ready

• 1 cup basmati rice
• 1/2 cup toor dhal/ tuvaram paruppu
• 2.5 cups water
• 1 small onion chopped
•  1 roma tomato chopped
• 1 large clove of garlic sliced
• couple of curry leaves
• 2-3 tbsp chopped cilantro
• 1.5 tsp sambar powder
• 1/4 tsp turmeric powder
• 2 tsp salt or to taste
• 1 tbsp vegetable oil
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• 2 small red chillies

Go

• Wash the rice and the dal well. Soak them together in 2.5 cups of water for 30 mins ( 2 cups water for the 1 cup rice and 1/2 cup water for the 1/2 cup toor dal)

• In a small pressure cooker, add oil and add the mustard seeds. Once they crackle add the urad dal, red chilies and fry till golden. Add the curry leaves.

• Add the onion and saute till they are done.
•  Add the tomatoes, turmeric powder and cook till the tomatoes are mushy.

• Add the sambar powder, salt to taste.
• Add the soaked rice and dal with the water.

• Adjust salt and spices according to taste
• Close the pressure cooker and cook for 2 whistles. if using sona masoori or ponni, cook for 3 whistles. turn the stove off.
• Let the pressure go down by itself naturally and open the cooker.

• Garnish with cilantro.
• Serve hot with ghee and enjoy

Bombay Vegetable Grilled sandwich

This is a very popular street food in Bombay! It is amazing how fast the guys make these sandwiches and that too effortlessly.
 Trust me , this is a very easy and filling sandwich to make. Needs a little preparation earlier, but that is all. The fillings and chutney can be played around as per your taste. I do not have a grill or panini press and made these sandwiches on a regular tawa. If you like fancy grill marks,  use the grill pan. Grill marks or not you will love the taste of it.
The green chutney freezes very well if you make big batch. Just thaw the frozen chutney and use it any time.

Get Ready

 For the green chutney

• Cilantro 2-3 hand fulls including stems, washed
• 2-3green chillies
• handful of mint leaves
• squirt of lemon juice
• salt to taste

Sandwich Filling

• Red onion sliced
• 1 small potato boiled, peeled and sliced
• 1/4 beet root, peeled ,cooked & sliced
• Sliced tomatoes ( i did not use it)
• Sliced cucumbers
• shredded mozzarella cheese
• Chaat masala powder
• Bread slices
• Butter
  
  
  

Go

• In a blender add all the ingredients for green chutney and grind to a thick paste. Add little water and set aside
• Take a slice of bread and spread butter.
• On top of the butter, spread the green chutney
• Arrange sliced beets, cucumber or tomatoes.
• sprinkle chaat masala generously on top of the veggies
• Take another slice of bread and keep it on top. On the top layer of bread spread butter & green chutney
• Arrange potato slices, onion and sprinkle chaat masala

• Sprinkle cheese as per your taste

• Butter another slice of bread and cover the sandwich with that slice

• In a pan add a little butter or olive oil and toast the sandwich golden by pressing the top of the bread with a heavy spatula.
• Flip and cook both sides of bread till they are golden.

• Cut diagonally and serve the sandwich.

Enjoy this sandwich and tell me if you liked it!

Ricotta Cheese Balls

I had half a tub of ricotta cheese left over in my refrigerator. I wanted to make something quick for the kids as a snack. I made these simple ricotta cheese balls  and both my kids and DH loved it. I made it very simple and you can add more vegetables or spices as per your taste.

Get Ready

• 1/2 tub of full skin Ricotta cheese

• 3-4 bread slices
• 1 green chilli chopped fine
• 1 tbsp of all purpose flour/ maida
• Handfull of cilantro chopped fine
• bread crumbs to coat
•  salt to taste
•  oil for deep frying

Go:

• Rip the bread slices and run it in a blender/ mixi to make bread crumbs
• In a bowl, take the ricotta cheese, add bread crumbs, green chilli, chopped cilantro and combine them all well. if you feel the mix is too moist, add some all purpose flour or besan.
• make small balls with this mix and set aside

• Roll these balls in bread crumbs and set aside

• In a deep frying pan, add oil. Once oil is hot add the cheese balls and fry them till golden brown.
• Serve hot with some tomato ketchup

Corn & Cheese Balls

These corn and cheese balls are very easy to make and will be absolutely loved by your kids. I made them less spicy and one can add more vegetables as per your taste. They are perfect for school lunch boxes or after school snack. of course, they taste much better when freshly deep fried. Serve them with ketchup or sweet and chili sauce.

You can get your kids involved in making them. My 7 yr old helped me make the initial balls, plop them into the all purpose flour/ maida paste. It was so much fun making with her and she ate the finished product so proudly that she made it.

Get ready ( makes 10 -12 balls of ping pong ball size)

• 1 medium sized potato boiled, peeled and mashed
• 1/2 cup of frozen corn
• 1/2 cup Grated colby and montery jack cheese ( this is what I had at home)
• 1/2 tsp crushed black pepper
• 1 tsp besan
• 1tsp rice flour besan and rice flour can be substituted with corn flour, I did not have corn flour)
• salt to taste
• chopped cilantro
• Oil for deep frying

To make the paste:

• 2 tbsp maida/ all purpose flour
• water
• Bread crumbs , no measurement for this

Go

Take half of the corn and pulse it in a blender.

In a bowl add the mashed potato, whole corn and pulsed corn, cilantro, cheese, salt, pepper etc and combine everything.

Make small balls as per your liking, rubbing some oil between your palms.

Set aside.

In a bowl add the all purpose flour, add water little by little and mix to form a thick paste. Set aside

Take potato corn balls, dip them in the all puropse flour batter. take them out and roll them in bread crumbs till all sides are well coated.

Do this with all the balls and keep them refrigerated till you are ready to fry. Just refrigerating them for a little while helps the balls to hold together while deep frying.

In a pan add enough oil for deep frying the balls.

Once oil is hot, add the balls and deep fry them till they are golden brown on all sides.

Serve hot with ketchup, chutney. You can add grated carrots, finely diced bell peppers for some pop of color and crunch.

Bell pepper rice / Capsicum Rice

Recently, I made this bell pepper rice for navarathri pooja get together. It is very simple and easy to put together. My daughter who is not a big fan of bell pepper ate this rice without much complaints.let us go straight to the recipe.

Get ready

• 1 green bell pepper / capsicum washed and diced small
• 2-3 table spoon oil
• Salt to taste
• 1/4 tsp tamarind paste ( optional)
• 1/2 tsp mustard seeds/ kadugu
• 1/2 tsp urad dal
• A few sprigs of curry leaves
•  1 cup of rice , cooked separately and cooled

To roast & grind

• 1 table spoon dhania / coriander seeds
• 1 table spoon Chana dal / kadalaparuppu
• 2 dried red chili
• 1/2 tsp cumin seeds / jeera
• 1/2 tsp sesame seeds
•  2 cloves
• 1-2 table spoon dried coconut
• 1/4 tsp asafetida

Go

• Cook rice, spread it on a plate to cool and set aside.
• In a pan add little oil and fry all the ingredients except dried coconut & asafetida.
• Once cool, grind them into a coarse powder. To this powder add the coconut and asafetida mix and set aside.
• In a pan, add the oil. Once hot add the mustard seeds and let them splutter. Add the urad dal and fry till golden. Add the curry leaves and sauté for few seconds.
• Add the diced bell pepper , salt mix and cook till the peppers are a little soft but still a little crunch.
• Add tamarind if using, adjust salt as per your taste.
• Once the peppers are done, add the ground powder to the peppers and cook on aloe flame till all the flavors and masala gets incorporated in the pepper.
• Turn the heat off.
• In a wide mouthed bowl, take the rice add 1 table spoon of oil to the rice.
• Add the cooked bell pepper masala and toss them with the rice till every rice is coated with the masala. Mix gently so you don't make the rice mushy .
• Garnish with cilantro if you like it.
• Serve with raita, applam, chips and enjoy!

Cauliflower quick sabzi

Cauliflower is a favorite vegetable in our household. Here is a very easy and quick recipe to do any time and enjoy with the family. I have made it with no onion or garlic. But, you can add onion, garlic and other vegetables like cubed potatoes, carrots and peas to the cauliflower.
Try it and let me know if you and your family liked it.

Get ready

• 1 cauliflower washed and separated into small florets
• 1/2 can hunt's tomato sauce ( or any tomato purée)
• 1/2 tsp grated ginger ( optional)
• 2 tbsp oil
• 1/2 tsp jeera/ cumin seeds
• 1/4 tsp asafetida
• 2 tsp coriander powder / dhaniya powder
• 1 tsp garam masala powder
• 1/4 tsp turmeric powder
• Salt to taste
• Generous amount of chopped cilantro

Go

• In a thick bottomed pan, add the oil. When oil is hot do the tadka with the jeera and grated ginger
• Once the jeera crackles, add the tomato puree. Be careful as it will splutter everywhere. Cover for a few seconds.
• Open the lid, add the turmeric powder, dhaniya powder ,asfafetida, garam masala to the tomato puree and mix.

• Cook the tomato puree covered for 3-5 mins.
• Add the cauliflower florets, salt to taste and toss the cauliflower well in the tomato mixture till all pieces are coated.

• Reduce flame, and cook the cauliflower covered. The florets will get cooked in the steam.

• Open lid and stir intermittently so the cauliflower does not get burnt. If it gets too dry, sprinkle some water, cover and cook.
• Once you cook the cauliflower to the desired consistency, open lid and cook for few more minutes
• Add the cilantro and turn the heat off.

Serve with rice, paratha or roti and enjoy.