Recipes - Page 17 of 67 - Cook with Sharmila

Garlic Naan Bread

October 27, 2021 By Sharmila Kingsly 2 Comments

Garlic Naan Bread is a soft buttery homemade Flatbread. Like all bread, it is made of flour, Yeast, Sugar.

Using Instant Pot for proofing my dough. It is easy and perfect every time. It surely is a game changer

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Naan is a leavened flatbread. Garlic Naan is probably one of the very popular flatbreads in the Restaurants. It is very popular in South Asian Countries and now worldwide.

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What is Naan Bread

Naan Bread is a leavened flatbread that is very popular in South Asian countries. It is traditionally cooked in a tandoor oven. The word naan comes from the Persian language where naan means 'bread food'.

Later it also gained popularity in the middle eastern counties and then worldwide for its simplicity.

Tit Bit: The Name Naan in Persian means Bread. we still address Naan as Naan Bread at times as a practice, which is like callingit naan naan 😀

Ingredients

Flour - We usually use White Flour or All purpose flour for preparing Naan Bread. However, you may also use Wheat flour fully or half and half wheat and white flour. Works well either way.

Yeast - Naan bread works with a leavening agent. We proof the dough and then cook. You may use active yeast or Instant yeast. Please check on the package instructions before using.

Non dairy Milk - As I prefer a vegan version I am using nondairy milk. Use any nondairy milk like Almond milk, Soy milk, Oat milk, or even Cashew milk. Make sure you use them lukewarm. If you don't care about a vegan Naan, you can very well use Cow's Milk.

Vegan Butter - These days there are many brands of Plant based butter available in the markets. In India, I found this version of plant based butter pretty good. If you are from the US you can try earth balance vegan butter. They are very good and easily available in all the grocery shops. In case you do not want to use butter you can replace them with coconut oil. Or dairy butter if you prefer.

Cilantro - Use finely chopped Cilantro along with the garlic and butter to top the naan they are so flavorful.

Garlic - You can chop the garlic into small pieces or grate and add them to the naan.

Sugar - We use sugar for activating the yeast along with the milk.

Nigella seeds or Black Sesame Seeds- these seeds are usually topped on the Naan. You may skip it if you don't prefer it or if it's not available.

FAQ's

What is Proofing ? The Yeast gets activated with the sugar and increases in the size of the dough. This activity helps the dough in its stretch and texture. We refer to this activity as proofing or raise. This is very important for the texture of a leavened flatbread.

Why do we recommend proofing the dough in Instant Pot ? At times due to the temperature difference in your place, the dough might not proof as you need. As we know the proofing activity is happening with the action of yeast and temperature plays a major role too. Hence despite the temperature difference and the moisture in the air, Instant Pot provides even proofing. Also without any doubt, the raising or Proofing is important in the flavor and texture of the bread. Hence I highly recommend proofing the dough in Instant Pot for your Naan bread.

Can we prepare Naan Bread without Yeast Well, Yes. We have a replacement for anything and everything. You may use Baking powder and Baking soda in that case. Both work well together and gives us soft fluffy Naan just like how you get in restaurants.

How to Prepare Garlic Naan

PREPARING THE DOUGH

1. In a small bowl add ½ cup of lukewarm Almond Milk. To this add in 1 tsp of Sugar. You may use any Vegan Milk like cashew milk or Soy Milk. If you don't mind including dairy, you can include normal cow's milk.

In a small bowl add ½ cup of lukewarm Almond Milk. To this add in 1 tsp of Sugar. You may use any Vegan Milk like cashew milk or Soy Milk. If you don't mind including dairy, you can include normal cow's milk.

2. To this add 1.5 tsp of instant dry yeast and let it rest for 10 mins. The yeast will bloom and activate.

3. In a mixing bowl add in 2 cups of the flour along with ½ tsp of salt. Now add the yeast milk to the flour.

4. Add lukewarm water little by little and knead to a soft smooth dough. You can use a stand mixer or use your hands to knead. Works well either way. Never use the full water, use little by little only as needed. Add 1 tbsp of oil and knead the dough once again.

Proofing the Dough in Instant Pot

Grease the inner steel pot with oil or butter. Now transfer the kneaded dough to the instant pot.

Switch on the Instant Pot. Select the Yogurt mode and set 1 hour. close the Instant Pot with Instant Pot transparent Lid or any other lid as available.

You may now carry on with your other chores and forget the dough. Instant Pot will handle the dough perfectly.
The Instant Pot will read as End after the 1 hour.

Now open the Instant Pot. The dough is beautifully proofed up and doubled in size. Proofing the dough is as easy with the Instant Pot.

PROOFING THE DOUGH without Instant Pot

5. If not using Instant Pot. Transfer the kneaded dough to a bowl.

Cover the bowl with a Cling wrap and a damp kitchen towel let it sit for 90 mins to raise. After 90 mins the dough would have doubled in size. Knead once to release the air.

6. Divide the dough into 6 equal portions and knead to bring them to a round shaped ball and let it sit for 15 mins.

7. The dough will have a mini raise once again.

8. Now on your working surface dust some flour and shape the naan. It is usually a teardrop shaped or an elongated oval shape. Shape as you desire. It is usually slightly thick.

9. Sprinkle in some Nigella Seeds or Black Sesame seeds and sliced garlic pieces on top and run the rolling pin once so that it stays firm on the naan

Cook the Naan Bread

10 . Now heat a griddle or cast iron skillet until it's hot. Once it's hot Place the naan on the top of the skillet.

11. You will start seeing the golden bubbles on the bottom of the naan. Once the underside gets golden brown spots, flip and cook the other side.

12. In a mixing bowl add in soft vegan butter, grated or finely chopped garlic, and finely chopped Cilantro. combine togther.

13. Apply the garlic butter spread. Cook until you see the brown spots on both sides and remove them from the stove. Apply butter on both sides and store in a kitchen towel until you serve. Always serve hot.

Tips & Variations

Baked Naan - In case if you do not want to use the stovetop you may also bake the Naan Bread. You may preheat the oven at 356 F and bake them at 356 F for 15 mins. Flip after 7 mins and bake. Brush with butter while flipping.

Yogurt - There are also few versions of naan that use Yogurt while kneading the dough. If using you may use ¼ cup while kneading the dough. You may use any Vegan yogurt. Cashew yogurt is my personal favorite.

Reheat - Always serve the naan hot. Heat them in a skillet for 30 secs each on both sides and then serve to apply little butter if required. You may also reheat in the oven as per the oven instructions. Once it is out apply butter and then serve.

Serving Suggestions - Naan Bread goes well with any spicy curry. You can use Panner Butter Masala or Restaurant Style Khoya Matar Curry. You may also serve it as a wrap stuffed with any kebab, pickled onions, green chutney, or mayo and lemon juice.

I thought of re-creating the restaurant style Naan Bread and hence I went with the White flour. You may also use fully wheat flour or part and part wheat and Maida. Works well either way. I have tried multiple times.

Storage Suggestions:

You may store them in the refrigerator for up to 2 days. If you require more days you may freeze them in the zip lock bag. Also, you can freeze the dough. When you want to cook you may take them off the freezer thaw them and reheat them once or prepare the naan bread.

Similar Recipes:

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Homemade Pumpkin Puree (Instant Pot + Oven)

October 26, 2021 By Sharmila Kingsly Leave a Comment

Pumpkin Puree is easy to make and pocket friendly. You have 'n' no of recipes to try with the homemade pumpkin puree. No need to look for Canned Pumpkin puree anymore when you can make some fresh ones at the home.

Every year during the Fall season, I am seeing umpteen no of Pumpkin recipes over the Internet. Also, many friends of mine have told me how much they love having a bowl of Pumpkin soup during the Fall Season.

Fall is always welcomed or we can say Fall is so related to pumpkins.In the west, they celebrate recipes like Pumpkin Pie and Pumpkin bread.

Tinned Pumpkin puree or Pumpkin spice puree is very common. It is available in stores easily. But in India, it is not very common. So one thing we can do is prepare our own pumpkin puree.

The best thing we can do is prepare a huge batch when the pumpkin in season and we can freeze it to enjoy any time of the year.

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Types of Pumpkin

If you check for the types of Pumpkin almost 30 plus varieties are available. But the most common varieties are the sugar pumpkin and Pie Pumpkin.

They are very common in Western Countries, and in India, we don't have them. It is only the yellow pumpkin. It is not as sweet as the sugar or the pie pumpkin. But the texture and consistency are the same. So we can select any one of the types which are ripe to prepare the pumpkin puree.

How to check if the pumpkin is ripe

Few points that needs a tick mark to call a pumpkin ripe. Here are they

The skin or the rind of the pumpkin will be hard. If you try inserting your nails it will not go inside. It will be hard.
It should be yellow or orange all over the pumpkin. There will not be any green or uneven shades.
If you just knock the pumpkin from outside, it sounds hollow inside.
Also, check the bottom of the pumpkin, it should be fresh if the pumpkin is ripe.

Any pumpkin with the above qualities is the best one to prepare our homemade pumpkin puree.

Ingredients for Pumpkin Puree

All you need is good quality, ripe pumpkin that satisfies the above condition. We are good to go.

How to Prepare Pumpkin Puree

First, slice the pumpkins and remove the seeds and the inner flesh. If using an Instant pot can you place the pumpkin directly inside the inner steel Pot. If the size of the pumpkin is very big you may slice it into two and insert it.

We roast, Sauté, Bake, or even steam the pumpkin to prepare the puree. The taste and consistency are the same in all the methods.

We can use an OTG Oven, Pressure Cooker, Instant Pot, Mealthy Multi pot, or Steamer to cook the pumpkin. Once the Pumpkin is cooked soft.

We have to scoop out the flesh and then using a food processor blend the flesh into a fine puree.

Instant Pot Pumpkin Puree

1.In an Instant pot add in 1 cup of water and place the steel basket inside. Place the whole pumpkin inside the instant pot. Now close the Instant pot and select pressure cook mode and set 14 mins in high pressure. Turn the pressure valve to the sealing position.

2.Wait for a natural pressure release and then open the Instant Pot. The pumpkin is soft and cooked. Prick the pumpkin with a fork and check. The fork easily pierces the pumpkin.

3.Remove the pumpkin and place it on a chopping board and let it cool down for a while. Now slice the pumpkin and scoop out the inner flesh and seeds.

4. Scoop out the flesh and add to a blender. Add water only if needed. Add up to 2 tbsp not more than that.

5. Blend to a fine puree. Instant Pot Pumpkin puree is now ready.

How to Prepare Pumpkin Puree ,Oven

1) Take the pumpkin, Using a Sharp Kitchen Knife cut open the pumpkin.

2) Remove the inner flesh and skin of the pumpkin. Using a spoon scoop out and remove the inner flesh completely.

Pumpkin Puree in Oven

1) Slice the pumpkin into medium-sized pieces. Preheat the oven at 200 Deg C and bake the pumpkin at 200 Deg for about 50 mins to 1 hour.

2) If you insert a fork and see it should go easily that is when the pumpkin is cooked.

To Blend the Pumpkin:

1) Now scoop out and remove the flesh of the pumpkin

2) Add the flesh to a food processor and puree it. If necessary add in 1 or 2 tbsp of Water, But keep it as minimal as possible.

3) Blend Until you reach the puree Consistency.

How to Store the Pumpkin Puree

You can store the homemade pumpkin puree for up to 6 months. The pumpkin puree stays good for 4 days in the refrigerator. If storing beyond that put it in the freezer.

The pumping puree tends to get stale easily. So handle and store in a clean zip lock bag or in a neat tin without any moisture. If using use a clean dry spoon to scoop out the puree and use.

Recipes to try with Pumpkin Puree

We can use the Homemade pumpkin puree in a variety of recipes. I have few recipes lined up too.

The Classic Pumpkin bread
Pumpkin Pie
Pumpkin Soup
Moist Pumpkin Cupcake.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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5 from 1 vote

How to Prepare Pumpkin Puree

Pumpkin Puree is easy to make and pocket friendly. You have 'n' no of recipes to try with the homemade fresh pumpkin puree

Prep Time20

Bake Time1

Total Time1 20

Course: Condiments

Cuisine: American

Servings: Jars

Calories: 87kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

OTG Oven
Food Processor

▢
OTG Oven
▢
Food Processor

Ingredients

▢ 1 Pumpkin
▢ 1 cup Water If using Instant Pot for cooking the pumpkin
▢ 2 tbsp Water while blending the pumpkin

Instructions

Instant Pot Pumpkin Puree

In an Instant pot add in 1 cup of water and place the steel basket inside. Place the whole pumpkin inside the instant pot. Now close the Instant pot and select pressure cook mode and set 14 mins in high pressure. Turn the pressure valve to the sealing position.
Wait for a natural pressure release and then open the Instant Pot. The pumpkin is soft and cooked. Prick the pumpkin with a fork and check. The fork easily pierces the pumpkin
Remove the pumpkin and place it on a chopping board and let it cool down for a while. Now slice the pumpkin and scoop out the inner flesh and seeds.
Scoop out the flesh and add to a blender. Add water only if needed. Add up to 2 tbsp not more than that
Blend to a fine puree. Instant Pot Pumpkin puree is now ready

Pumpkin Pure in Other devices

Take the pumpkin, Using a Sharp Kitchen Knife cut open the pumpkin.
Remove the inner flesh and skin of the pumpkin. Using a spoon scoop out and remove the inner flesh completely.

Pumpkin Puree in Oven

Slice the pumpkin into medium-sized pieces. Preheat the oven at 200 Deg C and bake the pumpkin at 200 Deg for about 50 to 1 mins.
If you insert a fork and see it should go easily that is when the pumpkin is cooked.

To Blend the Pumpkin:

Now scoop out and remove the flesh of the pumpkin
Add the flesh to a food processor and puree it. If necessary add in 1 or 2 tbsp of Water, But keep it as minimal as possible.
Blend Until you reach the puree Consistency.
Nutrition

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Nutrition

Tried this recipe?Mention @happietrio or tag #happietrio

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Dry Fruit Laddu | Dry Fruits Ladoo

October 22, 2021 By Sharmila Kingsly Leave a Comment

Dry fruit laddu is a healthy vegan and no sugar ladoo. Makes a healthy and yummy festival dessert. It stays good for 2 weeks.

A healthy and guilt-free dessert is always welcome in the home. We end up end so many sweets and increasing the calorie intake during the festival seasons. Dry fruit ladoo is a healthy ladoo for kids, Pregnant mommies and we can also consider them as energy balls post workout. So here is my take on a guilt free festive indulge. Now let's see how to make dry fruit ladoo.

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Dry Fruit Laddu

Healthy nuts and dry fruits of our choice come togther and make this laddu. They come togther easily without any sweeteners or sugar. We get the sweetness from the natural sugars of the dates and dry fruits included. Plus no dairy and makes it vegan friendly. This is one of the healthy ladoo recipes for kids too.

Ingredients :

Almonds - Almonds are a very good source of protein and low fat cholesterol. They promote weight loss rich in fiber. They add a nice crunch to the laddu.
Cashew nuts - Same with cashew nuts. They give a nice crunch and they are also.
Walnuts - Walnuts are very good for the brain and provide a healthy gut.
Pistachios - They are also a very good source of fiber.
Pumpkin Seeds - Add in any other nuts or seeds as you prefer.
Dates - Dates are an important ingredient in dry fruits laddu. They only hold the entire laddu and also the sweetness of the laddu comes from the dates. You can also use Medjool dates for the Ladoo. If you are using harder dates you add chopped dates in the blender.
Dried Cranberry - We can also add any other dry fruits. Since we don't add any sweeteners to the laddu.

FAQ's

Is dry fruit Laddu good for health?
It is a no sugar healthy laddu loaded with nuts and dry fruits. It is the best post workout snack. However, keep the intake as only two per day.

How to Prepare Dry Fruit Laddu:

Heat a pan, to this add in ⅓ cups of Almonds. Dry roast in a low flame for 2 to 4 mins and then transfer it to a blender.

2. In the same pan add ⅓ cup of Cashewnuts. Dry roast in low flame until the color of the nuts changes to light brown. Remove and transfer the cashew nuts to the same blender along with the almonds.

3. Add in ¼ cup walnuts,¼ cup Pistachios, and 2 tbsp of Pumpkin Seeds.

4. Roast everything in a low flame and transfer to the blender.

5. Blend to a coarse mixture. Transfer everything to a mixing bowl and set it aside.

6. In the blender add in 15 seedless dates, 2 tbsp of dried cranberries, and 2 tbsp of water

Add dates and dried cranberries in the blender.

7. Blend to a coarse paste.

8. Transfer to the mixing bowl along with the nuts.

9. Combine everything until they come together as a dough.

10. Pinch in equal portions and shape the laddu. Healthy Dry Fruits Laddu is ready to serve.

Tips & Variations:

Oats dry fruit ladoo is another variation you may add roasted oats and grind along with the dry fruits
Makahana dry fruit ladoo , instead of oats you may also use roasted makhana.
Dry Fruits Laddu with Jaggery - If you prefer more sweetness you may also add in some grated jaggery and shape the laddu.
Dry fruit Laddu with wheat flour - You may roast in some wheat flour and add along with the Dry fruits. This is one of the healthy ladoo recipes for winter.
Dry fruit Laddu without dates - If you don't prefer adding dates you may replace dates with some jaggery.
Another lovely addition for this dry fruits ladoo is the addition of dessicated coconut. But if adding coconut the shelf light might reduce.
You may also add more dry fruits like dried figs, dried blackberries, blueberries or raisins, or any as per your availability.
This is one of the best dry fruit ladoo recipe for toddlers. Dry Fruits Laddu during pregnancy is one of the best foods for strength.

Storage Suggestions

The shelf life of the fruits ladoo is about 2-3 weeks. Store in an air tight container or zip lock bag in the refrigerator.

Similar Recipes:

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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5 from 3 votes

Dry fruit laddu

Dry fruit laddu is a healthy vegan and has no sugar ladoo. Makes a healthy and yummy festival dessert.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: Indian

Servings: Laddu

Calories: 98kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

Instructions

Heat a pan, to this add in ⅓ cups of Almonds. Dry roast in a low flame for 2 to 4 mins and then transfer it to a blender.
In the same pan add ⅓ cup of Cashewnuts. Dry roast in low flame until the color of the nuts changes to light brown. Remove and transfer the cashew nuts to the same blender along with the almonds.
Add in ¼ cup walnuts,¼ cup Pistachios, and 2 tbsp of Pumpkin Seeds.
Roast everything in a low flame and transfer to the blender.
Blend to a coarse mixture. Transfer everything to a mixing bowl and set it aside.
In the blender add in 15 seedless dates, 2 tbsp of dried cranberries, and 2 tbsp of water
Blend to a coarse paste.
Transfer to the mixing bowl along with the nuts.
Combine everything togther.
Pinch in equal portions and shape the laddu. Healthy Dry Fruits Laddu is ready to serve.

Video

Nutrition

Tried this recipe?Mention @happietrio or tag #happietrio

Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2016. I have updated with new Recipe card, Pictures and video now.

Crab Biryani | Instant Pot Crab Biryani

October 20, 2021 By Sharmila Kingsly Leave a Comment

Crab Biryani or Nandu Biryani in the Instant Pot is a delicious and easy one pot recipe with the goodness of fresh crab and spices.Perfect for a weekend lunch or dinner.

Crab biryani is a lovely one pot meal. If you are a seafood lover this is definitely a to try. Perfect for the Thanksgiving meal table. It is unique and this will definitely surprise your friends and family. I made them in the Instant Pot, so you can keep them warm until the serving time.

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Crab Biryani in Pressure Cooker

We can cook the same recipes in the stovetop Pressure cooker too. For a pressure cooker version use 1.25 cups of liquid for every 1 cup of water. Add the water and close the pressure cooker, when the steams comes out vigorously put on the whistle. Cook in a high flame for 3 mins and switch off. Wait till the pressure subsides naturally and then open the pressure cooker. Nandu biryani is ready.

Ingredients

Crab - Use good quality cleaned crab for the biryani. Blue Crab is the most common crab variety we use for cooking. You may use any edible crab.

Whole Spices - We usually temper the biryani with the whole spices, as we fry them in oil or Ghee the spices turn fragrant.

Onion, Tomato, ginger, and garlic paste - These are the basics we add thinly sliced onions and finely chopped tomato in the biryani. We can never cook biryani without ginger garlic paste.

Spice Powders - Basic spice powders like chili powder, Garam Masala Turmeric powder, and salt go into the biryani.

Mint, cilantro, and Green Chilli - Again Mint and Cilantro bring in lots of flavors to the biryani. You can also blend them to a paste and add them to the biryani.

Coconut Milk - This gives a very lovely taste to the biryani and I highly recommend using it. You can adjust the amount of coconut milk added to the biryani. Make sure the total liquid quantity is as given in the recipe card. Increase or decrease the coconut Milk and compensate the rest with Water.

Curd or Yogurt, Lemon - Both Curd and Lemon balance the flavors in the biryani and they are mandatory addition.

FAQ's

Which variety of crab is suitable for biryani?
Blue crab is the most common variety and it is widely used in cooking.
How to clean crab?
I usually buy cleaned crab. They break the legs and body as they clean. Wash well and we can use it directly for the biryani.

How to Prepare Crab Biryani

1.Turn on the Instant Pot in saute mode. Wait till it shows on and then add in 3 tbsp of Coconut Oil or Ghee. Once it's hot add in 1 tsp Fennel Seeds, 1 Bay leaves, 1-inch cinnamon sticks, 2 cloves,3 cardamom, and 6 Cashew nuts, Star Anise 1, saute and they will turn fragrant.

2. Now add in the sliced Onions. I am using 1 cup of sliced Onions. Saute till it's soft and pink. Next, add 3 or 2 green chilies.

3. And then add ⅓ cup of Loosley packed Mint leaves and ⅓ cup of finely chopped Cilantro. Saute till they shrink

4. Add 2 finely chopped big tomatoes which are approximately 1 cup. Cook till they turn soft.

5. Now add in 1.5 tbsp of ginger garlic paste. Cook till the raw smell leaves

6. Now add in the spice powders. I am using 1.5 tbsp of Red Chilli powder, 1 tsp of Garam Masala, ¼ tsp of Turmeric powder, and the needed Salt.

7. Combine everything so that the spice powders blend. Next, add in the cleaned crab.

8. Combine everything.

9. Wash the Basmati Rice 3 or 4 times and then keep it soaked in water. Let the basmati rice soak for at least 30 mins. Drain the water and add the basmati rice to the Instant Pot now.

10. Now add in the measured coconut Milk and water. The ratio is for 1 cup rice add 1.5 cups of Liquid. So for 2 cups of Rice add 3 cups of Liquid. I am adding 2 cups of coconut milk and 1 cup of water. Combine well. Also, add in ¼ cup of Thich Curd or Yogurt and 1 tbsp of Lemon Juice. Combine everything and check for salt and spice and add if anything is less.

Cook the biryani

11. Now Close the Instant pot and turn the pressure value in sealing position. Press the pressure cook option and set 5 mins in high pressure

12. After 5 mins and do a quick release and open the Instant pot. Fluff the Rice once gently and turn off the Instant Pot. Close the Instant pot and leave it undisturbed for 30 mins. After 30 mins open the IP. Instant Pot Crab Biryani is now ready. Fluff the rice gently and it is now ready to enjoy.

Serving Suggestions

The best pair for biryani is Raita and boiled egg always. You can also serve it with biryani brinjal gotsu, papad and pickle too.

Storage Options

Briyani tastes the best only when served hot. Storing and reheating lose their charm and freshness. So I do not recommend storing, biryani for the best taste. However, you may store up to 2 days and then reheat on stovetop or microwave and serve the biryani.
If you are storing it, store it in a clean storage box.

More Biryani Recipes Instant Pot:

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Instant Pot Chicken Noodle Soup

October 13, 2021 By Sharmila Kingsly Leave a Comment

Instant Pot Chicken Noodle Soup is a warm and cozy one pot dish. It is hearty and delicious makes a complete winter dinner with some bread.

Here comes the warmest cozy season of the year. All we need is a bowl of hot soup and some bread. Instant Pot Chicken Noodle soup is the best find and makes a great meal. Making a soup can never get easier. Just dump in your favorite ingredients and Instant Pot does the work for you.

Instant Pot Chicken soup recipes are quick to comfort food. They are packed with flavors and the slow cook process in the Instant Pot soup recipe brings in all the finest flavors.

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Chicken Soup Instant Pot

An effortless and easy peasy chicken noodle soup in Instant Pot. All you have to do is to get the ingredients and dump them in the Instant pot except the noodles. Cook the chicken in Instant Pot Soup mode. Wait for a natural pressure release and then add the noodles and cook them. Chicken noodle soup is ready in no time

This is the right choice for a cozy cold winter night dinner along with some breadsticks or Garlic bread.

Ingredients

Chicken - Use juicy chicken pieces with bones. They are more flavorful and perfect for soup. You may use fresh or frozen chicken.
Butter - When it comes to soup usually use butter for temping. YOu may also skip the butter and add olive oil. I like the taste of both.
Onion - Use white or red onion. Sauteing them in butter enhances the taste
Celery & Carrot - Both celery and carrot enhance the flavor when added to the soup. I Prefer adding both or either one as per the availability.
Rosemary, Thyme - we add thyme and rosemary of the taste and flavor. You can add either fresh ones or dried ones.
Parsley or Cilantro - You can add either parsley or Cilantro.
Chicken Stock - I prefer cooking the soup with chicken stock they are more delicious when compared to the soup prepared with water. You may use store brought ones or homemade chicken broth.
Pepper, Salt - Use as much as you prefer. Both are the main tasting ingredients. Use freshly ground black pepper for the best taste.
Chivies or Scallions - Garnish the soup with finely chopped chivies or Scallions and serve the soup.

FAQ's

How do you make chicken soup with frozen chicken?

You may follow the same process, Just that the cook time varies. However, cook the chicken pieces in soup mode for 10 mins and wait for a natural pressure release. However, if you are in a hurry you may do a quick release after 10 mins.

How to make chicken stock or chicken broth?

In Instant Pot or Crock-Pot or in Pressure Cooker add in enough water, chicken pieces, Cinnamon, Clove, Bay leaf, Carrot, celery and cook for 30 min in pressure cook mode. If pressure cooker cook for 6 whistles. Wait for a natural pressure release and then strain and remove the liquid. Your chicken stock is ready to use. Try to finish the chicken stock within a week.

You can also cook on the stovetop. Cook for 40 mins in low flame

Can I use boneless chicken pieces or breast pieces for the soup?

Definitely, Yes any chicken pieces we can use. However, the yummiest flavors come from the chicken pieces with bones.

What noodles to use in the soup?

You can use any variety of noodles. Even pasta or tortillas works well. I am using Hakka noodles. You can also use rice noodles for this noodle soup recipe.

How To Make Instant Pot Chicken Noodle Soup

1.Switch on the Instant Pot in saute mode. After few secs add in the butter. Let it melt. Next, add in the onion and carrot. Saute for 2 mins.

2. Next add in Rosemary, Thyme, and Cilantro.

3. Add in Pepper Powder and Salt.

4. Add in the chicken stock. Combine everything togther.

5. Add in the chicken pieces.

6. Add in the 2 cups water and combine everything once.

7. Close the Instant Pot with the pressure in the sealing position. Press the cancel button and then select the soup option and set 8 mins.

8. Wait for a natural release of pressure and then open the Instant Pot. Remove chicken from the Instant Pot.

9. Add in the noodles. Press the cancel button and then select the saute mode. Set 7 mins and let the noodles cook.

10. Shred the cooked chicken pieces with the fork. After 7 minutes the noodles have cooked, now add the shredded chicken pieces back to the soup. Combine everything once and switch off the Instant Pot.

11. Garnish the Chicken Noodle Soup with some chivies or Scallions and serve hot.

Instant Pot Chicken Noodle Soup is ready

Tips & Variations

instant pot chicken noodle soup frozen chicken - In case if you are using frozen chicken for the soup. You may follow the same recipe. Just that the cooking time will vary. Cook the chicken for 10 mins in soup mode.
instant pot chicken noodle soup with potatoes - Potatoes go well with chicken, You may add some cubed potatoes too in the soup if you prefer.
pressure cooker chicken noodle soup -If you do not have an Instant Pot you may cook the Chicken Noodle Soup in a Pressure Cooker. For the chicken noodle soup pressure cooker version, add the chicken add cook for 4 whistles, and then add in the noodles and cook for another 5 mins.
You may also cook on a stovetop. Just that it takes a little longer to cook the chicken noodle soup on the stovetop. Use a heavy bottomed pan or dutch oven if cooking on a stovetop.
Always use chicken pieces with bones for soup. They are more flavorful.
I am using chicken stock or broth for the soup. they make the soup flavorful. If you don't have you may also use water instead.
Increase or decrease the liquid as you like. More liquid the soup is less flavorful and vice versa.
Instant pot chicken soup - You may also have it as a chicken soup by skipping the addition of noodles.
chicken tortilla soup - Another yummy soup Instant Pot made with fresh homemade tortillas and skinless chicken breasts or chicken thighs.

Serving Suggestions:

Chicken Noodle Soup goes well with some breadsticks or bread. My personal favorite is garlic bread and chicken noodle soup. Always serve hot for the best taste. Serve with more Salt and Pepper as you like. Perfect for the Halloween thanksgiving christmas.

Storage Suggestions:

If you are planning to freeze the soup or serve later I suggest you do not add the noodles and cook. Store the soup or freeze the soup till you cook the chicken. When you are ready to serve reheat and then add the noodle and cook till perfection.

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Curry Leaves Chicken Roast | Naatu Kozhi Karuvepillai Varuval

October 5, 2021 By Sharmila Kingsly Leave a Comment

Curry Leaves Chicken Roast is a yummy street style appetizer. It has a lovely blend of curry leaves and chicken makes it delicious.

I started liking this combo of country chicken and curry leaves after tasting it in a restaurant in Salem. During one of our trips to native, the time was 3 pm and we were really hungry so we dint have an option we stopped by a roadside Military hotel.

In this particular hotel,l most of the chicken dishes had this combo of curry leaves and I really started liking the taste. So here is one such recipe which I loved to the core. Now let’s see how to prepare curry leaves chicken roast.

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Chicken with curry leaves

Chicken blends very well with curry leaves when cooked togther. They add so much flavor to the dish. This is a quick and easy chicken recipe with less prep work and beginner friendly. This makes a yummy appetizer perfect to serve with rice or roti as well. Use coconut oil or gingelly oil for a nice taste to the chicken.

I am using my Instant pot to cook the chicken you may use the pressure cooker as well. I am using country chicken. The country chicken meat is slightly hard and hence pressure cooking is required. If using normal chicken you may skip the pressure cooking step and cook the chicken in the kadai/ pan itself.

Ingredients

Whole Spices - The spices add an amazing flavor to the chicken.

Chicken - Use good quality clean chicken pieces. Always use chicken pieces with juicy bone and flesh together. They are really good for the roast.

Fennel Seeds - Gives a nice flavor when roasted in oil along with Curry leaves.

Curry Leaves - This is the main ingredient. Curry leaves get along very well with chicken. Be generous and use as much as you like,

Onion - Adds a nice volume and texture to the roast.

Tomato - It's optional and adds if you like the roast slightly tangy.

Ginger garlic paste - Another mandatory ingredient for chicken dishes. It adds so much flavor.

Spice powders - I am using Chilli Powder, Pepper Powder, Turmeric Powder, and Salt. Also for nonveg dishes, Garam Masala adds flavor. I am adding the above spice powders.

Lemon - It balances the flavors and enhances the tastes.

How to Prepare Curry Leaves Chicken Roast

In the Instant Pot add in the Chicken, Water, Salt, ginger garlic paste, and a sprig of curry leaves. Cook for 5 mins in high-pressure mode and do a quick release immediately. Drain the chicken stock and keep it aside.

2. In a pan add in oil once it heats up add fennel seeds and ginger garlic paste. Saute for few mins till raw smell leaves. Next, add half of the curry leaves and fry so that the curry leaves get infused in the oil.

3. Next, add in sliced onion finely and sauté till they become glossy.

4. Next add in the Garam Masala, Turmeric Powder, Pepper Powder, and Chilli powder give a good mix and make sure the masala doesn’t get burnt so lower the flame.

5. Next, add in 2 tbsp of the chicken stock and cook for a minute.

6. Now add in the cooked chicken pieces and in low flame continue cooking mix well so they blend well with the masala.

7. Add in 1 finely chopped tomato. This is optional. You may skip this also. Adding tomatoes gives a street-style food feel.

8. Now add in the remaining curry leaves. Chop them finely and add mix well once the chicken becomes dry sprinkle the lemon juice and everything comes together switch off the flame.

Delicious Curry Leaves Chicken Roast is ready.

Few Tips & suggestions

Use coconut oil or gingelly oil for cooking the chicken. They taste good with chicken.
If you find it difficult to use whole curry leaves you may chop them into small pieces and use them.
I am using the chicken stock in the dish for preparing the gravy. It adds a lovely flavor. This is optional anyhow.
Similarly, you can skip tomato or add if you like a slight tang.
Use a heavy bottomed pan for cooking. so that it doesn't stick to the pan.

Serving Suggestions:

Chicken Roast goes very well with rice and Rasam. Or with simply curd rice. You may also serve it as an appetizer or a side dish for rice and biryani.

Storage Options:

Chicken Roast stays well at room temperature for one day and, you may refrigerate it for three days. I don't suggest freezing cooked chicken.

Similar Recipes:

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Instant pot Kheer | Vermicelli Kheer

September 22, 2021 By Sharmila Kingsly Leave a Comment

Instant Pot Kheer with Vermicelli is a rich and creamy dessert. It is a simple beginner-friendly dump and go dessert perfect for a busy day.

No introduction is necessary for our very our Seviyan Kheer ( Vermicelli Kheer). It one of the easiest and yummiest Kheer. Be it any festival or function we always have a sweet as a part of our meal.

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What is Kheer

Kheer is a type of dessert that is like a pudding from the Indian Subcontinent. It is usually prepared with Milk, Sweeteners, Nuts, and many more. In India, every special occasion calls for a dessert and kheer is the savior. Kheer gets done quickly in no time and hence here it gets its significance.

Instant Pot Seviyan Kheer

When preparing the kheer is so easy with stovetop why go for an Instant pot version. So here is it. Instant pot Vermicelli Kheer requires absolutely no babysitting. Just dump and go all the ingredients, you get the yummiest kheer in no time.

With the stovetop version, we will have to keep string to prevent the milk from flowing out of the vessel. Also, we will have to keep stirring from the start to the end.

In Instant pot first, add ghee and fry the nuts and then remove them aside, and then in the same ghee roast the vermicelli. Followed by adding Milk, Water, Sugar, and other ingredients. Next, we have to close the Ip and wait till it's done. That's it, It is as simple as that. Even a beginner can try this easy and quick Kheer.

Ingredients

Seviyan / Vermicelli - Usually, roasted or unroasted types of vermicelli are there in the market. You can use any one as per the availability. If using unroasted vermicelli, make sure you saute the vermicelli in ghee for a minute and then add the milk. If using roasted vermicelli, you may add the vermicelli directly and skip the step of roasting.

Milk - Always use Full fat milk for the kheer for a creamy kheer.

Sugar - Traditionally we use white sugar for the seviyan kheer. If you are ready to compromise in color you may go for Coconut sugar or Palm sugar.

cardamom - this adds tons of flavor to the kheer so do not miss it. You can either use crushed cardamom or cardamom powder. Additionally, you can use 1 tsp of Rosewater.

Cashew nuts and Raisins - If you have ghee roasted nuts ready, you may use them directly to the kheer. If not as I did you can add ghee and roast the nuts first and set them aside.

Saffron - You can also garnish the Kheer with Saffron. I use Rose petals and nuts.

Prep Work

Make sure you clean the instant pot very well. The lid should not have any food debris. Also, no water is there outside the inner pot of the instant pot. Wipe well dry and then use.
Always make sure the pressure knob is in the sealing position
If using roasted vermicelli and you can skip the roasting step.
Also make sure the sealing ring is inserted correctly.

FAQ's

Will the Milk curdle while making Kheer in Instant pot?
I never faced this problem before with milk. Coconut milk will get curdled easily but with dairy, the chance is less. As a precaution make sure there is no residue to reduce the chance of curdling.
How do you thicken Kheer?
If you ever feel the kheer is noo thick. You can roast some vermicelli and cook them and add to the kheer. This will thicken the kheer. Also as the kheer cools down it thickens.

How to Prepare Seviyan Kheer in Instant Pot

1. Turn on the instant pot and press the saute button. when the IP shows "on" add in the ghee to the inner pot, let the ghee melt.

2. Now add in the cashew nuts and fry till golden brown and remove the cashew nuts. In the same ghee add in the vermicelli. Roast for 30 secs.

3. Next add in the water and give a good mix.

4. Next add in the Full fat milk and combine.

5. Add in the Sugar. You may also add in ½ cup sugar and ¼ cup Condensed Milk. Condensed Milk gives a rich taste to the kheer.

6. Finally add in the Crushed cardamom pods or cardamom powder.

7. Give everything a good mix and then press the cancel button. Next press the pressure cook button. Set the timing to 2 mins in high pressure.

8. After 2 mins. the Ip goes to the warm mode or end mode. At this point you can do a quick release of pressure (QR). Turn the pressure valve from sealing to venting. Instant pot Vermicelli Kheer is now ready.

Few Tips & Points to remember

The thickness of the vermicelli might vary from place to place. Also, we have extra thin, fine, and normal vermicelli. Based on the vermicelli the quality of milk added to the kheer may slightly vary.
If you feel kheer is too thick. You may boil some milk with sugar or condensed milk and add it to the kheer and heat the kheer once again.
If you feel kheer is too runny. You can add in some cooked vermicelli and sugar to adjust the taste.
You may also add more roasted nuts like almonds, Pistachios to the kheer.
Tastes best when served chilled or even hot.
Makes a perfect festival dessert.
I too have the open pot stove top vermicelli kheer.

How to serve Kheer

Kheer is one of the best after meal desserts. After a heavy feast or a meal we usually serve kheer. It also makes its place for any festivals or special occasions

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Instant Pot Kheer with Vermicelli | Semiya Payasam

Instant Pot Kheer with Vermicelli is a rich and creamy dessert. It is a simple beginner-friendly dump and go dessert perfect for a busy day.

Prep Time5

Cook Time5

Total Time10

Course: Dessert

Cuisine: Indian

Servings:

Calories: 212kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

Instructions

Turn on the instant pot and press the saute button. when the IP shows "on" add in the ghee to the inner pot, let the ghee melt.
Now add in the cashew nuts and fry till golden brown and remove the cashew nuts. In the same ghee add in the vermicelli. Roast for 30 secs.
Next add in the water and give a good mix.
Next add in the Full fat milk and combine.
Add in the Sugar. You may also add in ½ cup sugar and ¼ cup Condensed Milk. Condensed Milk gives a rich taste to the kheer.
Finally add in the Crushed cardamom pods or cardamom powder.
Give everything a good mix and then press the cancel button. Next press the pressure cook button. Set the timing to 2 mins in high pressure.
After 2 mins. the Ip goes to the warn mode or end mode. At this point you can do a quick release of pressure (QR) . Turn the pressure valt from sealing to venting .
9 Instat pot Vermicelli Kheer is now ready.

Nutrition

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Instant Pot Butter Chicken | Murgh Makhani

September 14, 2021 By Sharmila Kingsly 6 Comments

Instant Pot Butter Chicken is a Popular Indian delicacy where chicken is cooked in tomato-based gravy along with spices and freshcream.

Butter Chicken Masala Recipe | Indian Butter Chicken | How to make Butter Chicken at home with step by step pictures. Butter Chicken is been one of my favourite food since childhood. So whenever we visit a restaurant I never fail to order butter chicken. So sharing today India’s Famous Butter Chicken Masala, let’s see how to prepare this delicacy.

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Butter Chicken:

A creamy delicious not so spicy chicken curry is all I call my Butter Chicken Curry. It is a perfect add on to any Flatbread or Rice. It has a perfect blend of spices and is cooked in the easiest possible way using the Instant Pot. If you do not own an Instant Pot you may easily adapt the recipe on the stovetop or in a Pressure Cooker.

Ingredients:

Chicken - Use clean and juicy chicken breast pieces. Usually, in restaurants, boneless pieces are used for butter chicken. However, I include pieces with bones as well. You can use it as per your wish.

Spice Powders - We use the basic Indian spices to marinate the chicken and then in the gravy. I do not use any food color. Instead, go for the Kashmiri red chili powder for the bright color. It is easily available in all Indian stores. Or you can just skip and use the normal red chili powder. There might a difference in the color which is okay.

Tomato Paste - We cook the chicken in a tomato based gravy and hence we go for the tomato puree. You can use store-bought tomato puree or prepare your own puree in the home. Check the FAQs to see how to make tomato puree at home.

ginger garlic paste - The gives the flavor and as always we add to every chicken dish.
Whole spices- We fry the spices in the butter which gives a nice aroma to the curry.

Butter - As the name suggests we cook the butter chicken base in butter. We do not use any oil for the tempering. Use pure unsalted butter.

Sugar - Adding sugar balances and elevated the taste and it is a mandatory addition.

Fresh Cream - We use fresh cream towards the end and this enhances the richness and flavor of the curry. It cannot be skipped. The cream is mandatory for the butter chicken.

Kasoori Methi - Kasoori Methi is nothing but dried fenugreek leaves. It is a significant addition to the chicken. We usually crush the leaves between the palms and then sprinkle them over the curry.

FAQ's

How to Prepare Tomato Puree in the home?
All you have to do is to boil the tomato in water for 5-8 mins. You will see the split in the skin of the tomato. Switch off and cool down for few mins. Peel and remove the skin and chop the tomato roughly and then blend well to a fine puree. Your homemade tomato puree is ready.
What is Kasoori Methi?
It is the dried fenugreek leaves. Kasoori Methi is the Hindi name of dried fenugreek leaves. It adds a special flavor to the butter chicken. You can find them easily in Indian Stores.

Recipe Instructions

1.In a bowl add in the cleaned chicken. To this add in the Chilli Powder, Turmeric powder, Garam Masala, Ginger garlic paste, Salt, and Yogurt.

2. Combine everything and let it Marinate for an hour or overnight.

3. Switch on the Instant Pot in Saute mode. To this add in the butter and let it melt.

4. Next add in the Bay leaves, Fennel seeds, Cinnamon sticks, Cloves, and Cardamom pods. They will turn aromatic.

5. Next add in the tomato puree. combine everything and cook for 2 mins.

6. Next add in ginger garlic paste fry till the raw smell leaves.

7. Add in Chilli powder, Coriander powder, Garam Masala. Mix well and cook for few secs.

8. Now add in the marinated chicken and combine well so that the spices coat over the chicken.

9. Close the Instant Pot and turn the pressure valve to the sealing position. Select the Pressure Cook mode and set 5 mins in high pressure. Do a Quick Release after 5 mins and then open the Instant Pot. Chicken is now cooked perfectly.

10. Turn on the Instant Pot in saute mode again and Now add in the Sugar. Cook for 2 mins.

11. Next add in the fresh cream and combine well.

12. Finally take the dried kasoori methi crush well in between the palms and sprinkle over the butter chicken in Instant Pot. Combine and switch off the Instant Pot. Butter Chicken in Instant Pot is now ready to serve.

Serving Suggestions:

Butter Chicken goes well with all Flatbreads. My personal favorite is Naan and Butter Chicken. This combination is killer. It also goes well with some Jasmine Rice or Cumin Rice.

More Chicken Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Dahi Puri | Dahi Puri Chaat

September 6, 2021 By Sharmila Kingsly Leave a Comment

Dahi Puri Chaat is a popular Indian Street Food snack. It has a mini puri stuffed with chutney, Sev, potato, yogurt. Usually in India, they are sold in mini pushcart vendors.

Dahi Puri also known as Dahi batata puri or Dahi Sev batata puri. Chaat is always the most popular snack or appetizer in India. We can see the vendors selling chaat in a pushcart on most of the roads. They have all the ingredients ready and, when we make or menu selection, they assemble and deliver.

It has a burst of flavors and a variety of ingredients. They are not too spicy nor too sweet. It is an emotion. Now let's see how to prepare Sev Dahi Poori or dahi batata puri.

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Dahi Puri

Crispy cracked golgappas (mini puri). That has a filling of boiled and mashed potatoes. Thick flowing yogurt along with sweet tamarind chutney and green chutney. Along with them a generous sprinkle of fine Sev and spice powders. This is it, it describes Dahi Poori. One of the most popular street food from India.

Ingredients for Dahi Puri:

Golgappa or Puri - This is the base for Dahi puri. Crispy mini puris are stuffed with all the sauces and stuffing for the Dahi puri chaat.

Yogurt - Use thick curd or yogurt. Make sure it is not too sour. Also, use thick yogurt. If it's no thick it will flow and spoil the chaat.

For stuffing - I usually use boiled and mashed potatoes. You may also use boiled and mashed green moong and finely chopped onions too as a stuffing.

Sauce or Chutney - We use green chutney and sweet tamarind chutney. For a more spicy version, you may also use garlic red chili chutney.

Sev - Use mini nylon Sev as a filling for the Dahi puri chaat. It gives a nice crunch on topping over the chaat.

Pomegranate - adding pomegranate is totally optional, but I love the pop of colors it gives to the chaat and it has a nice crunch.

Cilantro - We usually garnish the chaat with a generous sprinkle of coriander leaves.

Spice Powders - We use a mix of Chaat Masala, Chili powder, and Salt. Black Salt or Kala Namak gives a nice tang to the chaat if using.

FAQ's

What is Indian Chaat made of?
Indian Chaat is most commonly made of crispy fried mini puri called golgappas or papdi. They are crushed or served by making a small crack on one side. It also has green chutney and sweet tamarind chutney along with pomegranate and sev. It may have fillings with boiled potato, boiled chickpeas. They are then assembled and served as a chaat.
Popular Chaat items in India?
Some of the most popular chaat items in India are Aloo Chaat, aloo Tikki, Pani Puri, Sev Puri, Samosa Chaat,Bhel Puri.

How to make Dahi Puri Chaat

Frying the Puri

1.Heat a pan with oil for deep frying. Once the oil is hot, drop in the golgappas or chaat puri and fry till they puff up and crisp. Drain in a paper towel and remove the excess oil.

Get the Ingredients ready

2.Get all the ingredients and keep them ready. Once they are done, it's very easy to assemble the Dahi chaat. Take the green chutney, Tamarind Chutnt, fried Puri, Sev, Pomegranate, Cilantro, boiled and mashed potato, and the Spice powders.

Assemble Dahi Puri

3.In a serving plate arrange the fried puri.

4. Break open on one side and make a small hole in the puri. You can add the broken pieces into the puri itself.

5. Now add a small portion of the boiled and mashed potatoes into the puri.

6. Next, add a small serving of thick curd or yogurt into the puri.

7. Add in some green chutney and tamarind chutney.

8. Mix the chaat masala, Chili powder, and salt togther and sprinkle the masala over the puris generously.

9. Next, add in a generous sprinkle of sev.

10. Finally, add in some pomegranate and chopped cilantro ( coriander leaves ). Street style Dahi Puri Chaat is now ready to serve.

Dahi Puri Chaat is ready. Serve immeditalely.

Serve Dahi Puri Chaat immediately.

Tips & Variations

Always use fresh yogurt and make sure it is not too sour.
Use can use store bought golgappas or homemade ones.
Readymade fried golgappas or puris are available these days.
You can prepare the green chutney and tamarind chutney before the day itself. They keep well in the fridge.
Dahi Puri without potatoes - In case if you want to skip adding potatoes, you may replace the stuffing with boiled and mashed channa ( Garbanzo beans ) or green moong beans.
Dahi Puri vs Pani Puri - This is another favorite combo. These two are always in comparison and have equal competition in any chaat shop. Another most loved combination.

How to serve Dahi Puri

You can make a chaat counter. Get ready with all the ingredients and the fried puri. When you are ready to serve to assemble all the ingredients and share the dahi puri chaat. Makes a perfect evening snack. Perfect for a party or kitty party. It is a perfect kitty party or potluck material.

Store Suggestions:

It is not a good idea to store the assembled Dahi Puri. Prepare all the ingredients and you can store them. At the time of serving fry the puri or use the readymade puri. Assemble the Dahi puri and serve immediately.

Similar Street Food Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Instant Pot Peas Curry | Green Peas Curry

September 3, 2021 By Sharmila Kingsly 1 Comment

Instant Pot Peas Curry is an aromatic curry that goes well with all the flatbreads. It has a lovely onion tomato base and cooked to perfection in the Instant Pot.

A good serving of the green pea masala and some Naan with a dash of butter is a portion of ideal soul food. Good food definitely lifts up the mood, Isn't it? I love this combo with some onion slices and lemon wedges. Now let's see how to make peas masala or matar masala.

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Green Peas Curry

Green Peas Curry is a classic combo to go on with Flatbreads or Rotis in India. We usually call it Matar Curry. Green Peas is a winter produce. We get the fresh green peas in abundance during the winter. We usually freeze the fresh peas by following few methods to use the year around else we go do dried peas. Dried peas are available around the year and are a very common pantry staple in India.

Matar Paneer is a very popular dish using peas. apart from that I also have few more versions of peas curry in the blog.

If you are trying green peas curry Kerala style you can skip the cashew paste and add the coconut instead and use coconut oil for cooking. It definitely makes a difference in the taste and aroma of the green peas masala.

Green Peas Curry in Pressure Cooker

You can prepare the same simple green peas curry in the pressure cooker as well in case you do not own an Instant Pot. Saute and prepare the onion tomato paste. Blend well and set aside. Then in the pressure cooker follow all the instructions. Finally, close the cooker and cook for 4 whistles on high flame. Wait till the pressure release on its own and then open the cooker. Garnish with finely chopped cilantro and serve hot with puhulkas.

The recipe for green peas masala is so simple to adapt to the stovetop as well. However, dried peas need pressure cooking if using fresh or frozen peas. The stovetop version is so simple to follow as well.

Ingredients

Dried Green Peas - I am using dried peas for the curry. However, you may use fresh or frozen peas too, based on the availability. I have given the instructions for cooking the fresh and frozen peas too in the recipe card and notes.

Onion Tomato Paste - I am using onion tomato paste as the base of the gravy. They give a perfect balance. I sauteed the onion, tomato along with some cashew nuts and coconut. Ground them as a paste for the base. It gives a rich taste and volume to the gravy. You may skip coconut if you don't prefer it.

Whole Spices - Whole spices give a lovely fragrance when they are tempered in oil.

Spice Powders - The spice powders that go to the curry are Curry Powder, Garam Masala, Salt, and Turmeric powder. You may add Kashmiri red chili powder for a bright red color.

Sugar - Sugar balance the taste and hence do not skip it.

FAQ's

How to cook fresh peas and frozen peas in an Instant pot?
Fresh peas are tender and hence they require less cooking time. They get cooked in just 2 mins at high pressure. The same applies to frozen peas as well. If you thaw the frozen peas and then use them, it gets cooked in just 2 mins or else cook for 3 mins in high pressure.
What are dried green peas?
Dried peas are just dehydrated and dried green peas. They have a longer shelf life and we can store them at room temperature for up to 6 months. We can use them for cooking by soaking them overnight or for 6 to 8 hours. After soaking it's perfect for cooking.

How to make Green Peas Curry

Prepare the masala base for the curry

Switch on the Instant Pot in saute mode. Once it turns on add in the oil. Wait till it gets hot and then add in the 1 onion chopped finely. Saute till they are soft and then add in 10 cashew nuts and ¼ cup grated coconut. Saute for few secs. Adding coconut is optional you may skip if you do not prefer.

Saute onions, Tomato, Cashew nuts and coconut in the Instant Pot

2. Next, add in 3 tomatoes or 1.5 cups. Saute till they are mushy. Add in 1 cup of water and then turn off the Instant Pot. Using an immersion blender, grind everything to a fine puree. Transfer them to a bowl and set them aside.

Using an immersion blender, grind everything to a fine puree. Transfer them to a bowl and set them aside.

Cook the Peas curry in Instant Pot

3. Clean and turn on the Instant Pot in saute mode. Add in 1 tbsp of oil. Once it turns hot add in ½ tsp Fennel seeds, 1 Bay leaf, 3 cloves, and 1 inch cinnamon stick. Saute till they are fragrant.

Add in the whole spices to the Instant Pot

4. Next, add in 2 or 3 green chili saute for few secs and then add in 1 tbsp of ginger garlic paste. Saute till the raw smell leaves. Next, add in 1 cup finely chopped onion. Saute till they are soft.

Next, add in 2 or 3 green chili saute for few secs and then add in 1 tbsp of ginger garlic paste. Saute till the raw smell leaves. Next, add in 1 cup finely chopped onion. Saute till they are soft.

5. And then add in the ground puree and cook till they come to a boil.

6. Next add in 1 tsp of Red Chilli powder, 1 tbsp Garam Masla, ¼ tsp Turmeric powder, and salt as needed.

7. Combine everything and then add in ½ tsp of Sugar.

8. Soak 1.5 cups dried green peas overnight or 6 to 8 hours. Add in the soaked peas by draining the excess water. You may also add in fresh or frozen peas.

9. Next, add in 1.5 cups of water. Mix well and cook for a minute.

Pressure cook the Peas curry in Instant Pot

10. Close the Instant Pot. Press the cancel button and then select the pressure cook mode. Set 15 mins in high pressure. If using fresh peas set 2 mins in high pressure. If using frozen peas set 3 mins in high pressure.

Pressure cook the Instant Pot Peas Curry

11. Wait for the natural release and then open the Instant Pot. For fresh and frozen peas you may do a quick release after 5 mins and then open the Instant Pot. Instant Pot Green Peas masala curry is now ready.

Tips & Variations

Along with the peas you can also add in the vegetables if you prefer.
Skip coconut if you don't prefer. It tastes good without coconut also.
Serve hot with Rumali Roti or any other Flatbreads.
You may also cook the same dish in a pressure cooker.
Follow the same method and finally cook for 4 whistles in high flame. Wait till the pressure release naturally and then open the cooker.
If you wanted to try in stovetop. Cook the Soaked green peas for 4 whistles in a pressure cooker and then you may cook on the stovetop following the same procedure.
Frozen Green Peas Curry - Easy to prepare and comes in handy with frozen peas. No soaking is needed.

Serving Suggestions

Peas Curry goes well with Flatbreads. You can serve them with Puri, Chapati, Idiyappam, or Appam too.

Storage Suggestions:

Peas Curry stays good in the fridge for 3 days. You may also freeze them for up to 1 month.

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

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