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Vegetable Khichdi | Instant Pot Vegetable Khichdi

In North India, Uttar Pradesh and Bihar, Khichdi cooked with vegetables is served in Pandals the day of Makar Sankranti (which is also known as Harvest Festival). This one-pot meal khichdi makes a perfect bowl of healthy and comfort food. I personally find Vegetable Khichdi very easy and comforting meal for the lazy winter afternoons. 😀 This could be a very easy to digest and light meal for your weeknight dinners when you are too exhausted and have very little time and energy to prepare dinner.

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Serve a plate of hot vegetable Khichdi with a dollop of ghee/butter, a bowl of curd, pickle and roasted papad on the sides. Enjoy this warm and comforting meal any time of the day.

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Serves 4

Ingredients:

  • 1 Cup rice
  • ½ Cup split yellow lentils/ moong dal
  • 2 Cups chopped mix veggies (cauliflower florets, potato, carrot, green peas, and French beans)
  • 1 Bay leaf
  • 3 Dry red chilies
  • 2 Green cardamoms
  • 2 Cloves
  • 1 Tsp cumin seeds
  • Pinch of asafoetida
  • 1 Tbsp ginger, finely chopped
  • 1 Green chili, finely chopped
  • 1 Large tomato, chopped
  • 1 Tsp coriander powder
  • 1 Tsp red chili powder
  • ½ Tsp turmeric powder
  • ½ Tsp garam masala
  • 2 Tbsp oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Vegetable Khichdi | Instant Pot Vegetable Khichdi

Recipe:

Step 1- Turn IP to sauté mode and roast split yellow lentils for 2mins. Soak roasted lentils and washed rice separately for 15-20mins

Step 2- Heat 2tbsp oil. When it’s hot, add bay leaf, dry red chilies, cloves, green cardamoms, cumin seeds and a pinch of asafoetida to IP. Sauté for 30secs and add chopped ginger-green chili

Step 3- When the ginger turns light brown add the chopped tomato and sprinkle some salt. Fry until mushy and add the dry spices (red chili powder, turmeric powder, coriander powder, and garam masala). Mix well

Step 4- Add the chopped veggies and fry for 2mins on sauté mode (high pressure) and then add the soaked lentils and rice. Add 4cups of water with required salt. Turn the IP to rice mode 12mins (low pressure) with the valve on the seal side. Let the pressure release naturally

Garnish with ghee/butter and fresh coriander leaves. Serve hot with a bowl of curd and enjoy. 🙂

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Pizza Buns | Cheesy Pizza Buns

The first rain of this winter season…B-E-A-U-T-I-F-U-L! I wish I could express EXACTLY how I feel right now. It’s raining here since yesterday and I am enjoying this. 😀 Everything just looks so beautiful. ❤  A cup of tea and a plate of hot bhajiyas is all I need right now. What could be better than this? But, I had those calories yesterday so I want something different now ;)…something hot, cheesy, and freshly baked! Pizza? Yeah, anytime.

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I have made pizza so many times that even I’m bored with the same process. 😀 So, to make the process more interesting I made Pizza Buns. Not that I hate regular pizza but this is just a way to hide the calories inside the buns and make it look more interesting. 😉 Pizza bun is a treat for every pizza lover. Give this recipe a try and stuff the pizza buns with your choice of stuffing and enjoy the small pizza bites.

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These cheesy pizza buns are sure to be hit at every get-together/ house party/ potluck. Try this recipe and I am sure you will never be going to order pizza from the store. Homemade pizzas taste much much better than store bought as they are freshly baked with fresh ingredients. Do you know what is the great thing about homemade pizza is? You can always stuff them with the extra amount of cheese you want.

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Serves 12-14 Buns

Ingredients

For Bun

  • 2 Cups all-purpose flour
  • 1 Packet Pizza crust yeast
  • ½ Cup 3tbsp warm water
  • 3 Tbsp oil
  • 1 ½ Tsp sugar
  • ½ Tsp salt

For Pizza Stuffing

  • ½ Cup Green bell pepper, chopped
  • ½ Cup Red bell pepper, chopped
  • ¼ Cup onion, chopped
  • 3 Garlic cloves, finely chopped
  • 1 Cup grated mozzarella cheese (or as required)
  • 1 Tbsp pizza seasoning
  • 1 Tbsp oregano
  • 1 Tbsp crushed red pepper
  • 3 Tbsp tomato ketchup
  • 1 Tbsp butter
  • Salt as required

In a bowl

  • ¼ Cup melted butter
  • 1 Tsp pizza seasoning

Learn Step By Step Recipe With Pictures For Pizza Buns | Cheesy Pizza Buns 

Recipe:

Step 1- In a large mixing bowl, take warm water and mix pizza crust yeast to it. Wait until it gets frothy. Then add sugar, salt, and oil to the bowl and mix with a spoon

Step 2- Add all-purpose flour to the mixture and knead for good 5mins. Add more flour if required. Cover the dough and keep aside. Meanwhile, the dough is rising (although it’s not required because we are using instant yeast here) prepare the pizza stuffing

Step 3- Heat butter in a pan and saute garlic and crushed pepper for 30secs. Add the chopped veggies and fry on high flame until half cooked (3-4minx max). Add oregano, pizza seasoning, ketchup, and salt as required. Mix well and turn off the flame. let it cool down completely

Step 4- Add grated cheese when the mixture cools down completely. Mix gently and keep the mixture aside

Step 5- Preheat the oven to 425ºF. That’s how the dough looks like after 45mins. 😀 Divide the dough into 12-14 equal parts. Roll each into a small and thick poori and place 2tbsp pizza stuffing in the center and start pleating from the edges. Bring in the center and close so that the stuffing doesn’t come out. Follow the steps for the rest of the ball

Step 6- Grease a baking tray and arrange them in the tray. Brush them with melted butter and seasoning mix. Place the tray in the heated oven and bake for 13-15mins. Remove the tray from the oven and brush some more butter and pizza seasoning mix over it

Serve the pizza buns with coke or choice of your drink and enjoy. 🙂

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Instant Pot Chicken Biryani | One-Pot Chicken Biryani

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Instant Pot has made my life so much easier. Now I get extra lazy time to just sit and relax and enjoy my cup of tea 😀 Usually I don’t cook non-vegetarian dishes during weekdays as they are little time consuming but the curiosity of cooking Biryani in an Instant Pot made me do that. And trust me, Biryani came out really great and flavorful. The rice and chicken were cooked to the PERFECTION! I am in love with my Instant Pot.

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This is not the traditional Biryani recipe where we layer the rice and chicken and then dum the Biryani. This is a one-pot Chicken Biryani recipe. However, the taste is so delicious that you just won’t be able to control yourself from overeating, Instant Pot Biryani is a really quick recipe. So, before starting just grab all the spices, chop the onions, green chilies, coriander leaves, marinade the chicken, soak the rice and then start with the cooking. While the Biryani was being pressure cooked it was really hard to wait as my house was filled with the Biryani aroma.

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Must try this Instant Pot Chicken Biryani and do let me know how you like it. Serve this quick Chicken Biryani to your guests and sit back and enjoy the compliments. 😀 🙂

Serves 2

Ingredients:

For Marinating Chicken 

  • 1 lb Chicken drumsticks (make slits in the drumsticks)
  • ½ Cup thick curd
  • ¼ Cup coriander leaves, finely chopped
  • 1 Tbsp ginger-garlic paste
  • 1 ½ Tbsp red chili powder
  • 2 Tsp garam masala
  • ½ Tsp turmeric powder
  • 2 Tbsp lemon juice
  • Salt as required

For Biryani

  • 2 Cups Basmati rice
  • 1 Large onion, finely sliced
  • 1 Small tomato (optional)
  • 3-4 Green Chilies, slit
  • 1 Bay leaf
  • 1 Star anise
  • 1-inch cinnamon stick
  • 2-3 Green cardamoms
  • 1 Tsp cumin seeds
  • 1 Tsp fennel seeds
  • 2 Cloves
  • 3-4 Tbsp ghee
  • Few drops of Kewra water
  • ¼ Cup mint-coriander leaves, finely chopped

Learn Step By Step Recipe With Pictures For Instant Pot Chicken Biryani | One-Pot Chicken Biryani

Recipe:

Step 1- In a mixing bowl, take all the marination ingredients and mix well. Add the chicken drumsticks and marinade for at least 30mins. Soak rice in another bowl for 20mins and then drain and keep aside

Step 2- Turn Instant Pot to sauté mode and add ghee. When it displays hot add sliced onions and fry until dark golden brown. Remove half of the onion on a plate for garnishing

Step 3- Add the marinated chicken, chopped tomato, and chopped green chili. Give it a mix and then add all the whole dry spices (cumin seeds, fennel seeds, bay leaf, star anise, cloves, and green cardamoms). Cancel the sauté mode and pressure cook for 4mins with the valve on the seal side. Let the pressure release naturally for 5mins and then manually release the pressure

Step 4- Chicken is 70-80% done now. Spread the soaked rice over the chicken. Add 3 cups of water (quantity of water depends on the quantity and quality of rice, so adjust accordingly) and salt as required. Gently stir and close the Ip lid. Pressure cook for 3mins with the valve on the venting side. Let the pressure release naturally and then open the lid

Step 5- Garnish the biryani with caramelized onion, coriander leaves, and few drops of kewra water. Gently fluff and serve with raita, some onion rings, and lemon wedges

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Aloo Gobi Ka Paratha | Stuffed Aloo Gobi Paratha

Paratha is something which is a regular dish in North Indian homes during winters (actually in summers too 😉 ). After marriage Parathas/ Stuffed Parathas are not often made at my home because I am too lazy when it comes to the kneading part. Now you guys will be thinking If I ever make rotis or not? Unfortunately, yes! 😛 and I prepare rotis almost every alternate day…Huh! 😦 I find the kneading part somehow tiring and boring. 😛  But when the kneading is for stuffed parathas, then I am absolutely OK with that. 😀 I and my hubby both love eating parathas and we really enjoy eating parathas that are generously stuffed with the paratha stuffing instead of those diet parathas which barely has any stuffing in it. 😀 In short, I like a paratha stuffed with EXTRA CALORIES. 😀

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Although I just need a cup of ginger-tea with paratha yet a dollop of butter/ghee over the paratha, some homemade pickle and a bowl of curd make it more delicious. Aloo Paratha is the MOST famous one from the Stuffed Paratha family and almost all the stuffed paratha has the same recipe. Here, I am sharing a mix of aloo gobi paratha today. Few people fry the stuffing mixture, I have not fried the stuffing mixture but if you want just fry a bit and cool the mixture before stuffing.

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Other related recipes- Aloo Paratha, Sattu Paratha, Spring Onion Methi Paratha, Mooli Paratha, Palak Paratha, Broccoli Paratha

Serves 10-12 Parathas

Ingredients:

For Dough

  • 4 Cups whole wheat flour
  • 2 Tbsp oil
  • 1 Tbsp carom seeds
  • 1 ½ Tsp salt
  • Lukewarm water for kneading the dough
  • Ghee/ Butter for parathas

For Stuffing

  • 2 Cups grated cauliflower
  • 2 Medium potatoes, boiled and mashed
  • ¼ Cup onion, finely chopped
  • ¼ Cup coriander leaves, finely chopped
  • 2 Green chilies, finely chopped
  • 1 Tsp ginger- finely chopped
  • 1 Tsp red chili powder
  • 1 Tsp garam masala powder
  • ½ Tsp cumin and black pepper powder
  • 2 Tbsp lemon juice
  • 1 Tsp mustard oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Aloo Gobi Ka Paratha | Stuffed Aloo Gobi Paratha

Recipe:

Step 1- In a large bowl take whole wheat flour and mix carom seeds, salt, and oil very well with your fingertips. Using the lukewarm water knead to a smooth dough. Grease with oil and keep aside for 15-20mins

Step 2- In another bowl take grated cauliflower and mashed potatoes. Add all the stuffing ingredients to the bowl and mix well. The stuffing is ready

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Step 3- Divide the dough into medium equal parts and flatten them into a small poori. Put 2tbsp (or as required) of stuffing in the center. Take the edge and start pleating and then join the pleats in the center. Roll into a flat roti and follow the same for others too

Step 4- Heat a tawa and put the paratha on it. When it’s lightly brown from one side then flip it. Cook from another side. Apply ghee/ butter and flip it again and apply ghee on the other side too. Flip more if required and remove the paratha on a kitchen towel

Serve garma-garam paratha with homemade pickle, curd and a dollop of ghee/ butter (if required 😉 ) and Ginger-tea. 🙂 Enjoy!

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Instant Pot Goat Curry | Mutton Curry

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Goat curry is something which I rarely make because this is one of those dishes that I am scared of cooking as they require a lot of patience and time. 😛 The slow cook method and sautéing of masala is what makes the curry more delicious and I like non-vegetarian curries that way only. But when you have an Instant Pot no dish can scare you. Why do I like my Instant Pot so much? Well, apart from all its features this not only uses less energy but it also saves a lot of time but also that continuously stirring of curries and of course, no pressure cooker whistle noise. 😀

The tadka in mutton curry is optional so feel free to skip this part. 😀 Serve this spicy goat curry with plain naan or jeera rice and enjoy the meal. Don’t forget to take a nap after this heavy meal. 😛

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Serves 4

Ingredients:

  • 2 Pounds goat pieces (bone-in)
  • 1 Tsp ginger-garlic paste
  • 1 Tsp Kashmiri red chili powder
  • 1 Tsp turmeric powder
  • 1 Tsp Salt

For Curry

  • 1 Tsp cumin seeds
  • 1 Tsp Fennel seeds
  • 1-inch cinnamon
  • 1 Tsp black peppercorns
  • 4 Green cardamoms
  • 2 Dry red chilies
  • 8-10 Garlic cloves
  • 1-inch ginger
  • 2 large onions, finely sliced
  • 1 Large tomato, chopped
  • ¼ Cup desiccated coconut, grind to a smooth paste
  • 1 ½ Tbsp red chili powder
  • 1 Tbsp coriander powder
  • 1 Tsp garam masala
  • Salt as required
  • 3-4 Tbsp mustard oil

Learn Step By Step Recipe With Pictures For Instant Pot Goat Curry | Mutton Curry

Recipe:

Step 1- Thoroughly wash the mutton pieces 3-4 times and drain the water. In a large mixing bowl add ginger-garlic paste, Kashmiri red chili powder, turmeric powder and salt to the mutton pieces. Mix well and keep aside

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Step 2- Turn sauté mode ON and add oil. When it displays HOT add cumin seeds, cinnamon stick, black peppercorns, dry red chilies, and green cardamoms. sauté for 30secs and then add ginger-garlic and again sauté until aromatic

Step 3- Add the sliced onions and sauté for 4mins until they turn golden brown and translucent. Leaving ¼ of the fried onions in the pot take all in the mixie jar with chopped tomato and grind to a smooth paste

Step 4- Add the ground paste to the Instant Pot and add desiccated coconut paste, coriander powder, red chili powder, and salt as required. Sauté for 2mins and then add the marinated mutton. Sauté for 4mins and add ½ cup of water. Change the Instant Pot mode to pressure cook. Turn the valve to seal position and pressure cook for 20mins

Let the pressure goes off naturally and then open the lid. If you want thick consistency of the gravy turn to sauté mode and cook until you get the desired consistency of the gravy

Serve with choice of Indian flatbread or rice and some vinegar onions on the side. Enjoy the meal. 🙂

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Dhaba Style Paneer | Dhaba Paneer In Instant Pot

The specialty of the Dhaba Style cooking is their unique style of cooking with very easily available ingredients at home and everything cooked very well in a dollop of ghee/butter. And of course, the rich, SPICY and the finger licking taste. 🙂 For me, nothing matches the taste of the dhaba food.

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This Dhaba Paneer recipe is one of the mouthwatering recipes of paneer. The use of roasted dry spices powder in this curry enhances the flavor and took it to another level. It tastes much better when you use homemade fresh paneer. If you have store-bought paneer then keep it in a bowl full of salted warm water for 30mins and then use it in the curry. And don’t forget to dry roast the spices powder to give a nice flavor.

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This spicy finger-licking Paneer dish tastes best with Roti, Naan, or Jeera Rice. Serve some vinegar onion on the side and enjoy the Dhaba Style Paneer once in a month. 😀 And have a glass full of Buttermilk after this heavenly meal to digest your food. 😀 This is a must try recipe for dhaba food lovers. Even if you are not a dhaba food lover still try this recipe and I am sure you will be going to love this Paneer dish.

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Serves 4

Ingredients:

  • 500Gms Paneer, cut into cubes
  • ½ Cup capsicum, cut into cubes
  • 2 Cups onion, finely chopped
  • ½ Cup tomato, finely chopped
  • 2 Bay leaves
  • 3-4 Dry red chilies
  • 1-inch cinnamon stick
  • 1 Tsp cumin seeds
  • ½ Tsp black peppercorns
  • 2 Black cardamoms
  • 2-3 Green cardamoms
  • ¼ Cup thick curd
  • 1 Tbsp roasted coriander powder
  • 1 Tsp roasted cumin powder
  • 1 Tbsp roasted red chili powder
  • ½ Tsp kashmiri red chili powder
  • ½ Tsp garam masala
  • ¼ Tsp amchur powder
  • 1 Tbsp roasted gram flour
  • 1 Tsp dried kasuri methi
  • 1 Tbsp + 3Tbsp ghee

Learn Step By Step Recipe With Pictures For Dhaba Style Paneer Curry | Dhaba Paneer Curry In Instant Pot

Recipe:

Step 1- Pan fry the paneer cubes with 1tbsp of ghee until light brown from both the sides and remove on a plate

 

Step 2- Turn on the Instant Pot to sauté mode and roast the whole spices until aromatic. Then add 3tbsp ghee and roast for few more seconds

 

Step 3- Add the onions and fry them until translucent. Add turmeric powder and curd and mix well. Fry until the mixtures thicken (30secs-35secs) and then add tomato with salt as required. Fry for 3-4 minutes

 

 

Step 4- When the tomato turns mushy, add gram flour, coriander powder, cumin powder, red chili powder, Kashmiri red chili powder, amchur powder, and garam masala. Give it a nice mix and add 1cup water. Pressure cook for 2min and after 3-4mins manually release the pressure. The gravy is ready

 

 

Step 5- Add the fried paneer cubes and kasuri methi. Gently mix and the dhaba paneer is ready to serve

 

For Instant Pot, feel free to adjuct the time for sautéing and pressure cooking if required.

If using a kadhai/pan, follow the same process for the recipe. Just increase the cooking time as an Instant Pot cooks faster than any utensil. 😀

Serve with roti, naan/ butter naan, steamed rice, jeera rice or kulcha and some vinegar onion and pickle. Enjoy 🙂

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Instant Pot Chicken Curry

What’s not to love about Instant Pot when you can cook your chicken curry within 15mins. Starting from chopping onions to serving chicken curry…all it takes is 15mins of your time and It’s ready without compromising on the taste and texture of the chicken curry. Although I love chicken curry cooked on low flame with adding ingredients step by step yet I wanted to recreate the same recipe using my Instant Pot. I was prepared for the worst but to my surprise, it came out really well. 🙂 Phew…! Thank you, Instant Pot for saving me. 😀 The exact taste with perfectly cooked chicken. So flavorful and quick recipe it is. Thanks to my Instant Pot for saving my time. 😀

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I have used chicken drumsticks here, you can use the bone-in or boneless pieces too to cook this chicken curry. Pressure cook time may vary depending upon the size of chicken pieces.

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Serves 3

Ingredients:

  • 6 Chicken drumsticks
  • 2 Bay leaves
  • 4 Dry red chilies
  • 1-inch cinnamon stick
  • 1 ½ Tsp cumin seeds
  • 1 Tsp black peppercorns
  • 1 Large onion, finely sliced (1 ½ Cup finely sliced onion)
  • 1 Medium tomato, chopped (½ Cup tomato)
  • 6-7 Garlic Cloves, sliced
  • ½ inch ginger, roughly chopped
  • 1 Tsp turmeric powder
  • 1 Tbsp red chili powder
  • 1 Tbsp coriander powder
  • 1 Tsp garam masala powder
  • 2-3tbsp Mustard oil

Learn Step By Step Recipe With Pictures For Instant Pot Chicken Curry

Recipe:

Step 1- Turn sauté mode on and heat oil. When it displays HOT add cumin seeds, bay leaves, dry red chilies, black peppercorns, and cinnamon stick. Sauté for 10secs and then add chopped ginger-garlic and again sauté for few seconds

Step 2- Add the chopped onions with coriander powder, turmeric powder, and red chili powder and give it a mix. Then add chopped tomato and salt as required. Pressure cook for 2mins with the vent on sealing side. Manually release the pressure and mix well

Step 3- Now add the chicken drumsticks and sprinkle some garam masala. Fry for 3mins and then cover the lid of the instant pot and pressure cook for 6mins (less or more depending on the chicken pieces size) with the vent on sealing side. Let the pressure release naturally

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Garnish with freshly chopped coriander leaves and serve with naan, chapati, or rice and relish the dish. 🙂

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