Rajmah recipe for Instant Pot

I posted the same recipe on my facebook page

https://www.facebook.com/indairfryerIPrecipes/?fref=nf

Here are the steps that I followed.

1) 3 cups of Rajmah soaked for half an hour in the instant pot.
2)Boil Rajmah with enough water in manual settings for 8 .minutes with vent closed.
3) Let it release its pressure on its own and in the mean time I cut the big chunks of 1 costco onion , 2 tomatoes, grated ginger and chopped garlic.
4) I was done with the above step but my pressure was still not released so I just did Quick release.
5) I put the boiled rajmah in a container.
6)Turn on the saute mode and add 3 tbsps of oil.
7)Add onion chunks , tomatoes, ginger and garlic.
8) Put tumeric powder, salt , red chilli and closed the lid.
9)Turn off the saute mode and tun on the manual for 6 minutes with vent closed.
10) After 10 minutes I did the quick release and turn on the saute mode and started mashing everything with spatula in in the instant pot for the fine masala.
11) Added coriander powder and it took close to 25 minutes for my masala to finely get ready.
12) Added boiled rajmah and some more water as it was really thick.
12) Have to turn on the saute mode as my previous 30 minutes got over. I waited for my Rajmah to start boiling. Checked all the spices and added Kasoori Methi.

My NEW Facebook Page

I recenlty got a new kitchen gadget Instant Pot and started my web page on facebook . Here is the link . Please like the page and comment on it:)

 

https://www.facebook.com/indairfryerIPrecipes/?ref=aymt_homepage_panel

15 Must Have Kashmiri Dishes You Just Cannot Miss

15 Must Have Kashmiri Dishes You Just Cannot Miss

Potato Fries with Herbs

As a kid I loved Potato chips and now my son loves it too. I always avoid giving him Lays or any packaged food.So , I prepare these for him and he says “Yummy”. Below are steps

• Pre heat the oven to 250 degrees C.
• Cut Potatoes very finely.
• In a bowl mix together the potatoes with olive oil, salt, basil, garlic, honey, chilli flakes, oregano and rosemary. Toss them till all the potatoes are well coated and then transfer it on the baking tray.
• Bake them for 10-15 minutes or till done at 250 degrees C.
• Serve with Tomato Ketcup.

Thai Yellow curry

Loved it..so sharing with you all

http://cooks.ndtv.com/video/player/guilt-free/gluten-free-thai-special-recipes-on-your-plate/272398

Mango Sticky Rice

1.Wash Thai Sweet Rice very well and soak for 4-5 hours.
2. Drain off water and steam the rice and gently mix the rice to ensure even cooking.
3. While rice is cooking, mix together 1/2 can of coconut milk, 1 cup sugar and 1/4 tsp salt and vanilla powder. Mix well and keep aside.Once rice is fully cooked mix the mixture with the rice and keep it aside for an hour on a very low flame.

4. In a small skillet (on a low flame), mix together 1/2 can of coconut milk, 1/2 tsp corn starch and 1 Tbsp sugar.

5. Fill the measuring cup with the sticky rice and press gently to form a mould.Tap the rice out onto a serving plate and add sliced mangoes to the side.Pour the cooked sauce over the rice prepared in step 4.Garnish it with sesame seeds ..

Tandoori Spice Fish

Tandoori Fish with Raita

This tandoori fish is little spicy, tangy and delicious. You can use any fish such as Tilapia,Pomfret or Halibut.

Method

 

Fish Preparation

• Wash and cut fish into pieces. Clean the pieces with cold water along with lime and salt, pat dry and place on a plate .
• Roast Cumin and Coriander seeds in a frying pan along with salt until fraganant.
• Crush ginger and garlic and mix along with above seeds .
• Add Red chili, garam masala, peppirica, turmeric and lemon juice to above and mix it well.
• Add Tomato puree to the above and If required blend it in blender  to make a fine paste.
• In a bowl add yogurt and mix the above paste .
• Gently rub the marinade over the fish pieces and marinate for 1 hour.
• Pre-heat the oven to 200˚C. Spread out the marinated fish in a baking dish. Cook for 10-15 minutes on the top rack turning the fish pieces once OR you can also heat pan with oil and place the fish and let it cook on each side for 5 minutes such that the fish is fully cooked.

Raita

 

Cut the cucumber into small pieces and mix with the 3–4 tbsp yogurt and chopped mint and lime juice to taste and spices according to your taste

Serve

 Put Raita on the plate in the center and then keep 2-3 fish pieces on top of Raita and serve it hot.

 

Indian Pancake

/2 cup basmati rice
1/2 cup channa dal
1/2 cup split black gram Urad Dal (skinless)
1 teaspoon whole black peppercorn
1 whole red chili pepper
1/2 inch fresh ginger
1 pinch asafetida powder
4 fresh curry leaves
oil

• Wash and soak the dals overnight.The next morning, grind the rice separately with minimum water.
• Grind the dals coarsely with the red chilli, ginger, asafoetida and curry leaves.Mix with the ground rice.
• Add black pepper and mix.Your mixture should be a thick batter.
• Heat a non-stick pan and oil and spread it evenly.
• When the oil is hot, drop a large ladle of the batter on it.
• Spread the batter to make a it round .
• Drizzle with oil.
• When one side is done, flip the pancake and cook the other side till it’s crisp.
• Serve hot.

 

 

rajma or Kidney beans

Rājmā (Hindi: राजमा, Urdu: راجما) is a popular North Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in northern regions Haryana, Punjab, Uttar Pradesh, Kashmir, Delhi, and Himachal Pradesh. This dish developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala.^[2] Being a popular dish, it is prepared on all important occasions. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 5.9 grams of fat and nearly 17.8 grams of carbohydrate.The combination of Rajma and rice generally lists as a top favorite of North Indians, particularly the Punjabi people.

3-4 chopped green chillies

1 cup Rajma or Red Kidney Beans
2 cloves
1 cinnamon stick
1 bay leaf
1 tsp oil
1 tsp cumin seeds
1tsp turmeric powder
1 tsp cumin seeds
1 tsp garam masala 
1 finely chopped red onion
3 tblsp ginger-garlic paste 
3 chopped tomatoes
Salt to taste

• Wash and soak rajma overnight or for at least for 8 hours. If you want to cook rajma immediately then just immerse rajmah in pressure cook and let it boil for sometime and after that pressure cook it.
• Pressure cook the soaked rajma in the same water in whicn it was soaked .Add more water if required until rajma is soft and tender. Keep the rajma along with stock in another container.
• Heat oil in pressure cook, fry cinnamon stick, cloves ,bay leaf and cumin seeds for a minute. Then add chopped onions. Saute it for 3-4 minutes.
• Add ginger garlic paste. Add chopped tomatoes, turmeric powder ,salt , green chilles and Pressure cook.After second whistle turn off the gas flame.
• Oopen pressure cook after 15-20 minutes and mix all the ingredients till everything si turned into fine paste and oil starts to separate.
• Now add little bit of boiled rajma to the mixture and mash it. Mix it well and saute for 2 -3 more minutes.
• Now add all the remaining rajma along with stock and mix it well. In case you feel the gravy is less, you can add some water. Cover it and let it simmer it for 20-30 minutes. When the rajma gets nicely blended with the curry sprinkle some chopped coriander and move to a serving dish.
• Garnish it with few coriander leaves and serve with hot rice

Baingan ka Bharta or Mashed Eggplant in Indian style

Baingan bharta (or Baingan ka bhurtha) (Urdu: بینگن کا بھرتہ ) is a vegetarian dish that is attributed to both Indian and Pakistani cuisine. It is a bhurtha (minced vegetables) made from eggplant (baingan) which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour. The smoked eggplant is mashed with fresh cilantro (coriander leaves), chili pepper, onion and mustard oil.[1] Traditionally, the dish is often eaten with an Indian flatbread (specifically roti or paratha) and is also served with rice and/or raita, a yoghurt salad. Baingan bartha is also eaten in Bangladesh.

It is a very easy recipe and very tasty too… Following are the ingredients

Eggplant
1 finely chopped red onion
2 finely chopped tomatoes
Salt according to taste
Chilli according to taste
2-3 Chopped green chillies
finely chopped cilantro

1.First roast egg plant in a oven for 40 to 45 min at 400 degrees celcius, until cooked and roasted well.The egg plant’s skin turns into wrinkly form.
2.Put it into cold water and after sometime remove skin and chopped it into small chunks 3.Take a preheated vessel, add oil when it gets hot add onion and cook it till it is light brown and soft.
4.Now add chilli powder, chopped tomatoes and chopped green chillies and mix well, stir it for few minutes , so that it is roasted well.
5.Now add chunks of eggplant and add some salt.
6. Mix it well and lower the gas. Cover it and let it simmer for 10 minutes.
7.Garnish with cilantro