Instant pot hyderabadi haleem

Recipe shared by my friend Seetha in San Diego:


Here is the recipe for IP Hyderabadi Haleem, the fruit of a joint culinary experiment with a dear friend yielding delicious results! 

Recipe: 
1lb lamb (bone-in) shanks chopped 
1lb lamb, (boneless) stew cut

Powder: 
1/2 tsp shahi jeera
3" cinnamon sticks
15 pods of cardamom 
3/4 tsp black peppercorns 
3/4 tsp sesame seeds
1 tsp cumin seeds
10 almonds

3 tsp moong, masoor, urad, Chana dal (-EACH) 
3/4 cup wheat
3/4 cup ghee
7 green chilis
1/2 cup dried rose petals
2tbsp ginger garlic paste
1.5 cups onions sliced
8 cups water
1 cup milk
1/2 cup yogurt

1/2 cup fried onions
Handful of mint and coriander leaves, chopped
Lemon wedges

- turn instant pot on sauté mode, add the 3/4 of the ghee, ginger garlic, meat. 
- Mix well, transfer to another container to do pip and add dals, wheat, powdered spices, green chilies, onions, milk, yogurt, rose petals, water and salt to taste. 
- Rinse the instant pot container, add water, trivet and set the pot.
- Close and cook on "Meat" mode for 45mins. NPR
- Once cooled completely, remove the pip container and use a potato masher to mash the mixture. The meat should fall apart and shred when mashed. Use a ladle to scoop out the big bones. 
- Adjust salt.
- Add the fried onions, coriander and mint leaves and mix well. 
- Serve hot into bowls with a wedge of lemon to squeeze over each serving.

Glazed donuts

 Get  the complete pancake mix (just add water type of mix). Make the dough with the mix like u would make for bread/nan/roti by adding water and powdered sugar appropriate for the amount of pancake mix you use.

Take small balls and roll them out, and cut hole in the middle. Fry it up, both sides in oil (medium heat). Mix 1/3 cup powdered sugar with 1 tablespoon milk, and coat each donut with sugar glaze right after u take it out of oil. Let it cool down, and donut is ready!

Sweet potato quinoa burger

Quinoa Vegan Burgers

• VEGAN
 
• DAIRY FREE
 
• GLUTEN FREE
 
• SOY FREE

Serves: 4

Use Organic:

• 1 cup cooked quinoa
• ½ cup cooked sweet potato - mashed 
• ¾ cup finely chopped mushrooms 
• ¾ cup gluten free breadcrumbs (such as chic pea bread crumbs)
• ½ cup grated zucchini
• ¼ cup finely chopped red onion
• 2 minced garlic cloves
• 1 Tablespoon Garden of Life Coconut Oil plus 2 teaspoons more for frying
• 1 Tablespoon coconut aminos
• 2 teaspoons nutritional yeast flakes
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper

Directions:

1. Heat a skillet to medium high and add coconut oil, chopped mushrooms, zucchini, red onion, garlic and coconut aminos and sauté for 3 minutes.
2. Remove from heat and place in a bowl with remaining ingredients.
3. Mix together with your hands and form 4 burger patties.
4. Heat skillet again (or you can use a griddle) and add 2 teaspoons of coconut oil and cook burgers 2-3 minutes on each side.
5. Serve on buns with your favorite toppings.
6. Burgers last 2-3 days refrigerated.

Chicken Biriyani Instant Pot

http://ministryofcurry.com/chicken-biryani-instant-pot/

Source: Archana/Instant Pot for Indian Cooking

Paneer Tikka Biriyani

The written recipe might look longer,but the whole prep(From marination to arranging it in layers in the IP) took just an hour for me. It is easier than it sounds,just keep everything ready.Planning ahead works best for any biryani😀

This biryani is very special,as it has a very unique flavor. It doesn't taste like a regular biryani,but is so flavorful & yummy!
The bell peppers & grilled paneer impart a distinct smoky flavor to the whole dish😊😊

INGREDIENTS:-
•Paneer-500gms cubed
•Red onion-1jumbo diced
•Tomato-1diced
•Green bell pepper-2medium diced

METHOD:-
STEP 1:-Marinate paneer with 1tsp oil,2tbsp yogurt,little salt,1/2tsp ginger garlic paste,a pinch turmeric,1/2tsp coriander cumin powder,a pinch of garam masala,pinch of cardamom powder,1/4tsp kasoori methi,few drops lemon juice and 1/4tsp-red chili powder.Refrigerate for 20 mins.
•••Preheat oven for 15mins on the highest temperature,skewer paneer/just spread them on a baking tray and broil till it looks very slightly charred(don't overdo it),take them out & cool.Alternatively you can pan fry them till light golden!!

{{NOTE:-For a more simpler version for those who think this procedure is complicated & for those too who feel that Paneer might turn chewy/tough after the dum process,you have just another way to do it.Just add the marinated Paneer the way I layered the grilled paneer on top of the curry in the IP Liner.
•If you layer it directly on the bottom,there is a chance you might burn it.It still tastes equally delicious even if you don't pan fry or grill paneer:)
•But I like to make it this way,because grilled paneer infuses nice smoky flavor into the biryani😊}}

STEP 2:-In a wide cooking pan marinate the diced bell peppers & onions with about 1cup(US Cup) of yogurt,1tsp chili powder,1/2tsp turmeric,2tsp garam masala,2tsp Kasoori methi,1tbsp coriander cumin powder,1tsp dry mint,1/2tsp Cardamom powder,1/2tsp lemon juice,salt to taste,and 4tbsp of oil.Mix well & rest for 10 mins at room temperature.
••• Take the pan out & put it on the highest flame and keep mixing,adjust salt/spice now if needed.
•Once the mixture is hot add 1 tbsp of ghee and mix. Cook covered on medium heat for 5-6mins,turn off the stove,add tomatoes,mix & set it aside.

FOR THE RICE:-
•Basmati rice-5cups(rice cup)
•Water -to boil rice
•Salt-to taste
•Ghee-1tbsp
•Whole spices-3"cinnamon stick,4 cardamom,6 cloves,coriander seeds-1tsp,2 Bay leaves,Shahijeera/caraway seeds-1/4tsp,dried mint-1tsp,Cumin-1/4tsp
**Put all the spices into a piece of cheesecloth and tie it with a string(bouquet garni/spice pouch).
*****Soak a pinch of saffron in 1/4cup of hot water!
••••••There would be two layers of curry & two layers of rice in this biryani.Bottom layer starts with curry,then rice,again curry & rice finally😊

HOW TO ASSEMBLE BIRYANI:-
•Wash & soak rice for 40 mins.
•Grease IP liner generously with ghee. Add half of the bell pepper mixture along with all the gravy. Leave the other half bell pepper mixture(with zero gravy)aside.Now add half of the grilled paneer on top evenly.
•Start boiling water along with the spice pouch,salt & ghee on the stovetop.Once water comes to a rolling boil,drain the water from soaked rice & add rice to the boiling water.
•Cook rice till 80% done(rice looks almost done but when pressed will be a bit grainy) & strain all the rice in a colander.Layer half of the rice covering the Paneer.Discard the spice pouch.
•Then goes the remaining bell pepper curry onto the rice & spread the paneer pieces evenly & sprinkle few fried onions.
•Add all the remaining rice & spread it.Top it with fried onions,saffron water & 1tsp lemon juice.
•Cover with the lid. MANUAL 15 mins on LOW PRESSURE,do not open lid once done with it & continue to SLOW COOK(More) for 30 mins & done!!!! It's ok if the float valve doesn't seal while pressure cooking!
•Rest it for 10 more minutes & serve😋
----------------------------------------------
HOW TO MAKE CORIANDER CUMIN POWDER & CARDAMOM POWDER:-
•Take 3tbsp of coriander seeds+3/4tbsp cumin seeds & grind together.Coriander cumin powder is ready!
•Take a tablespoon of whole cardamom & grind into a fine powder,done!!!!
Cardamom powder is ready😊

NOTES:-
•Never mix biryani in the pot itself and once it is done,give it 15-20mins of resting time. This makes rice nice & moist,easy to handle & helps in keeping the grain longer:))
•Make sure you add enough yogurt & oil in the marinade to prevent the bottom from burning
•I usually eyeball ingredients,never measure them. So add the ingredients & spices just according to your taste😊😊

Original recipe of Kiranmayee, copied from FB Page Instant Pot for Indian Cooking

ambalappayasam kattippayasam

This recipe was shared by my Valyamma in PA, and is very very dear to me.

I used to love those days when my Ammoomma would tell me that she has arranged for amabalappayasam in our family temple. I would be the special one assigned to go at around 11:00am and get it for lunch time. I would ask Ammoomma to promise me that she would let me have a spoonful after I bring it home. It was that tasty! This was some 25-30 years ago, and the taste still lingers..

I wanted to share the recipe, the way my valyamma wrote it to me, so here you go. If you don't understand, ask me and i will clarify :)

Manju, here is the recipe.... which I put together. You can use your discretion. You know how we don't have recipes -

For 1 cup rice (I use the short or medium grain rice (white rice)), I take about 1 lb dark brown sugar and 3/4 cup to 1 cup ghee.

Cook the rice in enough water - when cooked, it should be in a 'kuzhanja' paruvam. Once the rice is cooked, add brown sugar (or sarkkara) and ghee. Keep stirring so that it doesn't catch on the bottom. Once it is thick and nai starts oozing from sides, add chukku, jeerakam, and a little elakkai podi. Also, fry coconut pieces and nuts and add. Payasam ready. I add a pinch of salt also since the brown sugar we get is not salty at all. I like that bit salt taste (may be I am used to the sarkkara in India) Hope it comes out ok for you. Let me know.

Manju, I just saw the photo you posted. If you won't mind, I will give you a couple of tips.

Next time use pachari. The idli rice may be like parboiled. It takes longer time to cook. Also, when you cook the rice, once it is cooked, there should be a little water (like it should be kuzhanja paruvam). Otherwise, the payasam would not be kuzhanja paruvam. I mean kurachu chavaru pole irikkum. It has happened to me. After making a few times, we will be able to make it better and better. I have made it soooo many times.

yesterday also I made it because one friend had a birthday and his wife had written that he wanted it. We had gone to cleveland yesterday and so I made it and took it to them. Manju, did you get dark brown sugar? Ok - those are the tips. I am so glad you liked it.

Kerala cheru payar puzhukku

https://curryworld.me/2009/06/09/cherupayar-puzhukkugreen-gram

Soft 'n Fluffy pancakes

Thanks to NYT for this recipe, and guidelines:
Hope u enjoy it as much as my family did!

https://cooking.nytimes.com/guides/24-how-to-make-pancakes

Here is a simply excellent pancake recipe: fluffy, deeply flavored, appropriate for the weekday rush or the weekend splendor. This is a basic recipe, but it lends itself to all sorts of variations. Try swapping in different flours or mixing in some berries or chocolate chips. This recipe has more salt than the average pancake recipe, but it results in sensational cakes that will turn out to be your favorite breakfast treat. Read on to learn how to vary the recipe with alternative flours and mix-ins.

INGREDIENTS

PREPARATION

Alternative Flours

Because of their manageable size and unfussy cooking method, pancakes are the perfect place to experiment with the flour itself. Swapping in different flours, like buckwheat or coconut, with some of the all-purpose flour will change the pancake’s texture and taste in a delightful way. A good rule of thumb for most alternative flours is to substitute 25 percent of the flour, which, if you go by our master recipe above, is 1/2 cup.

1. BUCKWHEAT FLOUR Because the flavor of buckwheat is so assertive, a little bit goes a long way. Substitute 1/4 cup flour here. These deeply earthy pancakes are decidedly a little bit more “adult” and especially delicious with warmed honey and flaky salt.
   COCONUT FLOUR Very mild in flavor, naturally sweet coconut flour will give you a softer, more delicate pancake without tasting like a bottle of sunscreen. These are clearly destined for banana pancake hall of fame.
   CORNMEAL The classic cornmeal pancake will have a little more than 25 percent in the mix, but even a small amount is still enough to lend some sweetness and welcomed texture. Both white and yellow cornmeal can be used. This flour is an obvious match made in blueberry pancake heaven.
   GLUTEN-FREE FLOURS Of all the gluten-free flours on the market, Bob’s Red Mill All-Purpose blend works best here. Its main ingredient is chickpea flour, the darling of the gluten-free world, which behaves more like all-purpose flour. It does have a relatively assertive (but not unpleasant) flavor, and works far better for pancakes than a gluten-free option like rice flour, which will give you a gummy texture. If going gluten-free, use 2 1/2 cups of flour.
   OAT FLOUR One of the trendier alternative flours out there, oat flour is just finely ground oats. Adding a bit to the batter is like stealthily giving your decadent breakfast a little protein boost without interfering with its flavor. It’s surprisingly delicious with chocolate.
   WHOLE-WHEAT FLOUR For something a little more wholesome and deeper in flavor, splurge for a bag of the nice freshly milled stuff to let the nuttiness of the wheat shine through. Whole-wheat pancakes are best eaten minimally adorned with some warm maple syrup and lots of extra butter.

Mix-Ins

While straight-up buttermilk pancakes are as good as gold, sometimes you want a little extra flavor. When introducing different ingredients into the batter, be modest: a little bit will go a long way. Too many mix-ins can make the pancake heavy or unbalanced. For larger items like fruit and chocolate, start with 1 1/2 cups and adjust based on your preference.

• BERRIES
 
• BANANAS
 
• CHOCOLATE
 
• ZEST AND SPICE

• While blueberries definitely have the pancake market cornered, raspberries and blackberries are also delicious. Slice large berries in half. To prevent berries from sinking to the bottom, toss them with a little bit of flour before folding into the batter. Adding berries to the batter can enhance a pancake made with flour swap: cornmeal and blueberries are a perfect match, or try blackberries and oat flour.

Toppings

Not everything belongs inside a pancake, and that’s where the toppings come in. Melted butter and maple syrup are the classics, followed by a dollop of good jam or preserves. But try granola for a bit of crunch, or smashed berries for a luxurious sweetness. Use restraint when topping your pancakes, and sometimes it’s best to dip them in the topping, to preserve those delicious crunchy edges.

• SYRUPS
 
• BUTTER AND WHIPPED CREAM
 
• CRUNCHY BITS
 
• FRUIT AND PRESERVES

• Good maple syrup is much easier to find these days, and grade B generally has the richest flavor. If it’s labeled “pure,” it’s a pretty good indication of quality, but when in doubt, read the label to make sure nothing has been added. Other syrupy friends include warmed honey and agave syrup. When adding sticky sweet things to your pancakes, sometimes it’s better to dip bits of pancake in the syrups than to douse them, in order to preserve those crispy edges.

1. 
   

2. The Batter

   Great pancakes start with a great batter. A well-seasoned, well-balanced batter, mixed properly (yes, there’s a way to do that) makes for a perfect pancake every time. The instructions below are for a classic buttermilk pancake, but we’ll take you through flour experiments and mix-ins later on.

3. THE INGREDIENTS

   The correct ratio of eggs to buttermilk will create a tangy, custard-like interior; there is no true rule of thumb for this, but our master recipe below will give you a good template. Baking powder and baking soda will build the ideal lift and a light texture, and the right amount of sugar will help crisp the edges without crossing into dessert territory. And yes, there is quite a bit of salt. But if you try to cut back, you will miss it. As with any food, pancakes need proper seasoning.

Karsten Moran for The New York Times

4. THE MIXING

   Whisk all the dry ingredients together in a large bowl, then create a well in the center to pour the buttermilk and crack the eggs (no need to combine the eggs with the buttermilk first – there are only so many mixing bowls you should wash this early in the day). Starting from the center and moving towards the edges, incorporate all the dry ingredients into the wet until no obvious dry bits remain.
   Pancake batter should never be overmixed. This develops gluten, which will make a tough pancake. Do not be afraid of a few lumps here. They’ll take care of themselves.

Cooking and Flipping

Cooking pancakes properly requires patience and all your senses. Listen for the slight sizzle as the batter hits the skillet, look for tiny bubbles forming on top, and smell for browning (before it burns).

Karsten Moran for The New York Times

1. THE TEMPERATURE

   Finding the correct heat setting for cooking pancakes, which is medium-low, is tricky. Too hot, and you’ll likely burn the exteriors before the insides get cooked; too low and there will be no sizzle and no crispy edges. The temperature truly does need to be just right. Most oven burners are so different that medium-low is not an exact science, so play in the space somewhere in the middle of your middle and lowest setting. When using a large cast-iron skillet or griddle, heat it on low for a few minutes to get the heat evenly distributed. Just before ladling in your batter, turn it up to medium–low.
   To test if the skillet is ready, hit it with a small spoonful of batter. It should sizzle right away. If it doesn’t, turn the heat up just slightly. If the skillet starts to smoke, the heat is too high, so turn off the burner and wait a few minutes before trying again.

2. THE FAT

   It should go without saying, but pancakes are not the time to use restraint, especially when it comes to your cooking fat. This is by no means a deep fry, but you do need plenty of fat to get the exterior properly browned and those edges wonderfully crisped, which are arguably the best part.
   Yes, we all love butter, and it definitely belongs inside and on top of your pancakes. But butter will burn at the heat needed to cook a proper pancake, so choose an oil with a high smoke point. Vegetable or canola will do, but if you can get your hands on some coconut oil (refined or unrefined), you’ll be rewarded with an almost buttery flavor and delightfully subtle, nutty, tropical vibes. Avoid olive oil, though.

Karsten Moran for The New York Times

3. THE SIZE

   The perfectly sized pancake cooked at home falls somewhere between the ones you might find at your favorite breakfast spot and the gimmicky silver-dollar pancake: about 4 inches across, the diameter of a generously sized orange. The best tool for ladling out properly-sized pancakes is a measuring cup, either 1/4 or 1/3 cup, depending on your preference.
   When scooping the batter into the skillet, resist the temptation to make too many pancakes at once. The batter will spread and puff slightly, so make sure you are spacing them about 1 inch apart. This gives them room to grow without bleeding into each other, and it gives you plenty of space to flip.

Karsten Moran for The New York Times

4. THE FLIPPING

   For good flipping technique, timing is everything. Wait too long and you’ve got blackened bottoms, but be too impatient and you’ll end up with a mess of batter everywhere. Each side will take about 2 to 3 minutes, but look for visual cues as well.
   As the pancake cooks, the top will start to form many tiny bubbles and appear just set around the edges. You can always give it a little peek, but avoid moving the pancakes around too much during this stage. The baking soda and baking powder need time to activate and create gas, which makes air, which makes for a delightfully fluffy pancake.

5. THE TESTER

   Your reward for being the cook is a pancake called “the tester.” This is the first pancake of the lot, and it will almost certainly not turn out well. But do not let this get you down, because it is a blessing in disguise: a chance to make a misshapen, slightly burned and poorly flipped pancake, and learn from your mistakes. Adjust your heat, increase the fat in the pan if need be, and keep cooking.