Quinoa Roti

Yields: 8

2 cups quinoa flour
1/2 tsp salt
3/4 cup water

Gently mix flour, salt, add the water 1/4 cup at a time.

Now use your hands to mix and keep working the dough.

Very soon you will see that the dough has formed into a ball and almost cleans the sides of the bowl.

Split the dough into 8 equal pieces and start making roti's right away.

Generously flour the roti's as you roll them out as the dough is delicate.

Once the roti is approximately the size of your palm, gently transfer it to the hot pan.

Quinoa roti's cook very quickly as compared to the traditional roti's, so keep an eye out for them and slip them.

Enjoy your gluten-free roti's.

Source: Sonia C
Taste Note: Tastes AWESOME, SOFT and PUFFY.

Instant Pot Aloo Gobi

Serves: 2

1/2 small onion (3 ounces shallot)
9.07 ounces tomatoes
6 garlic cloves (1.02 ounces)
1" ginger (0.35 ounces)
1 tiny dry red chili

Blend all the above to a smooth paste.

1 tbsp oil
1/2 tsp cumin seeds

Put the instant pot in the sauté mode. When hot, add oil, cumin seeds, allow to splutter.

Add the ground paste. Wash the blender with 2 tbsp of water and add it to the pot.

1/2 tsp ground turmeric
1 tsp ground cumin
1/4 tsp garam masala
3/4 tsp salt
1/2 tsp paprika
9.7 ounces potatoes, cubed, small (2 potatoes)

Add spices, potatoes, mix well. Cover with a glass lid and cook for 5 minutes.

1 pound and 3.54 ounces cauliflower, chopped into LARGE florets (1 small cauliflower)

Add the cauliflower and mix in well. Close the pot lid to sealing. Select Manual 2 minutes for LOW pressure (preferred) or 0 minutes for high pressure.

Release the pressure with the quick release.

1/2 tbsp lemon juice
cilantro, to garnish

Add lemon juice and garnish with cilantro.

Source: veganricha
Taste Note: Tastes GREAT. I added 1 tbsp lemon juice which made it too lemony, made adjustment and noted down.

Carrot Rice

Serves: 4

2 cups rice
4 cups water

Cook rice.

2 tbsp coconut oil
1 tsp mustard seeds

Heat oil in a pan, add mustard seeds, allow it to splutter.

1 tsp cumin seeds
1/4 cup cashews, chopped

Add cumin seeds, cashews and sauté until cashews turn light brown.

1 cup onion, chopped
8 dry red chilis, broken and seeds removed

Add onion, red chili, sauté for 5 minutes in medium flame.

4 cups carrot, grated
1/2 tsp turmeric powder
1/2 tsp salt

Add grated carrot, turmeric powder, salt and sauté for a minute.

1/2 cup water

Add water and cook for 5 minutes in medium flame.

2 tsp salt
1/4 tsp ground black pepper
cooked rice

Add salt, ground black pepper mix well. Add cooked rice and mix well.

cilantro, chopped

Garnish with cilantro.

Taste Note: Tastes AWESOME
Yields: 10 cups Carrot Rice
Source: hebbarskitchen

Kashmiri Pulao

Serves: 2

1 tbsp coconut oil
1/4 cup cashews, chopped
1/4 cup raisins
1/4 cup pistachio

Heat oil in a pan, add cashews, raisins, pistachio, sauté on LOW flame till they turn aromatic. Keep aside.

2 tbsp coconut oil
1 tsp cumin seeds
2 bay leaf
4 cardamom
1" cinnamon
1 tsp whole black pepper corns
4 cloves
1/2 tsp fennel seeds

Heat oil in a pressure pan, add all the spices, sauté till aromatic.

1 cup onion, thinly sliced
2 red chili, broken and seeds removed

Add onion, red chili sauté for 5 minutes in low flame.

1 tsp ginger, grated
1 tsp garlic, grated

Add ginger, garlic, sauté for 30 seconds.

1 tsp kashmiri red chili powder
2 tsp salt

Add chili powder, salt, mix well.

2 cups rice, soaked for 30 minutes

Add rice, mix well.

3 and 3/4 cups water
1/4 cup saffron milk

Add water, saffron milk, all the fried dry fruits, mix well.

Pressure cook for 2 whistles on medium flame.

cilantro, chopped, to garnish

Garnish with cilantro.

Yields: 8 cups
Taste Note: Tastes AWESOME
Source: hebbarskitchen
Note: I added just 3 cups water, even though it was cooked properly, next time will be adding 4 cups of liquid (water+milk) and see how it comes out. I didn't have 1/4 cup pistachio, so added little bit almond to make it to 1/4 cups. Also I didn't have milk to make saffron milk, so didn't add that as well.

Mushroom Pulao

Serves: 4

2 cups rice, soaked for 30 minutes

1/4 cup coconut oil
2 star anise
1 tsp whole black peppercorns
1 tsp cumin seeds
seeds from 4 cardamom pods
2 bay leaf
4 cloves

Heat oil in a pressure pan, add spices, sauté until aromatic.

1 cup onion, thinly sliced
2 red chili, broken, seeds removed

Add onion, red chili, sauté for 5 minutes in medium flame.

1 tsp garlic, grated
1 tsp ginger, grated

Add ginger and garlic, sauté for 30 seconds.

24 ounces mushroom, chopped 

Add mushroom, sauté for 5 minutes in medium flame.

1 cup red or orange or yellow bell pepper or combination, chopped
1/2 cup frozen peas

Add bell pepper, peas, sauté for a minute.

Add soaked, washed and drained rice, sauté for 2 minutes.

1/4 tsp garam masala
1/2 tsp turmeric powder
1 and 1/2 tsp kashmiri red chili powder
2 and 1/2 tsp salt

Add all the spices and mix well.

4 cups water

Add water, allow it to cook in medium flame for 2 whistles.

1 tbsp lemon juice
cilantro, chopped

Mix with lemon juice and cilantro.

Yields: 10 and 1/2 cups
Taste Note: Tastes AWESOME
Source: hebbarskitchen
Note:
DO NOT use green bell pepper, since we are using peas, which is also green color. I had 1/2 red and 1/2 green, so I used both of them.

Navratan Pulao

Serves: 4

Cook Rice

2 cups rice
4 cups water

Cook rice with water in pressure pan.

Roasted Nuts, Seeds and Dried Fruits

2 tbsp coconut oil
2 tbsp cashews, chopped
2 tbsp almonds, chopped
2 tbsp walnuts, chopped
2 tbsp pistachio
2 tbsp raisins
2 dates, sliced lengthwise
1 tbsp pumpkin seeds

Roast all the above in coconut oil until they turn brown.

Pulao

2 tbsp coconut oil
1 tsp cumin seeds
1 tsp whole black pepper corns
1" cinnamon
2 bay leaf
4 pods cardamom
4 cloves

Heat oil in a pan, add all the spices, sauté until aromatic.

1 cup onion, thinly sliced
8 red chili, broken and seeds removed

Add onion, red chili, sauté for 5 minutes in medium flame.

1 tsp ginger, grated
1 tsp garlic, grated

Add ginger, garlic, sauté for 30 seconds.

1 cup tomato, chopped

Add tomato, sauté until tomato softens.

1 cup carrot, chopped
1 cup beans, chopped (20 beans)
1 cup potato, chopped
1 cup cauliflower florets
1 cup bell pepper, chopped
1/4 cup corn
1/4 cup peas

Add all the vegetables, sauté for a minute.

1/4 tsp garam masala powder
1/2 tsp salt
1/2 cup water

Add garam masala, salt, mix well. Add water, close the pan and allow to cook for 20 minutes.

2  tsp salt
cooked rice

Add salt, mix well, add cooked rice, mix well.

4 tbsp saffron milk

Add the roasted nuts and fruits over the rice (DO NOT mix), saffron milk (DO NOT mix), cover and simmer in low for 10 minutes

cilantro, chopped, to garnish

Garnish with cilantro.

Yields: 12 and 3/4 cups
Taste Note: Tastes AWESOME
Source: hebbarskitchen

Rajma Pulao

Serves: 4

Kidney Beans

1 and 1/3 cup red kidney beans

Overnight soak red kidney beans.

Boil red kidney beans for 10 minutes.

Rice

1 and 1/3 cups rice, soaked for 30 minutes

2 tbsp coconut oil
2 bay leaves
1/2 tsp whole black pepper corns
2 star anise
1" cinnamon
4 cloves
1 tsp cumin seeds

Heat oil in a pressure pan, add all the whole spices, sauté until aromatic.

1 cup onion, thinly sliced

Add onion, sauté for 5 minutes in medium flame.

1 tsp ginger, grated
1 tsp garlic, grated

Add ginger and garlic, sauté for 30 seconds.

1 cup tomato, finely chopped

Add tomato, sauté until tomato softens.

Add boiled red kidney beans, sauté for a minute.

1/4 tsp garam masala powder
1/2 tsp turmeric powder
1/4 tsp cumin powder
1/2 tsp coriander powder
1 and 1/4 tsp kashmiri red chili powder
2 and 1/2 tsp salt

Add all the spices, sauté on low flame for a minute.

Add rice, sauté for a minute.

3 cups water

Add water, stir well. Cover and pressure cook on medium flame for 2 whistles.

cilantro, chopped

Garnish with cilantro leaves.

Yields: 9 cups
Taste Note: Tastes GREAT. Actually taste was AWESOME, baby loved it, even I liked it a lot too. But somehow didn't love it. Was really great with Dandelion Green Poriyal, but on its own, it lacked something, not sure what, the spice, salt, heat everything was correct, may be I am not a big fan of Kidney beans, thats why I didn't love it, not sure.
Source: hebbarskitchen

Turmeric Tofu Scramble

Serves: 2

2 tbsp oil

1 pound potato, finely chopped, so that it can cook faster

Heat oil in a pan, add potatoes and cook until beginning to soften and turn brown, about 7 minutes, 

8 ounces mushroom, sliced

4.30 ounces shallot (1 shallot), chopped into 1/2 moons

1/2 red bell pepper, chopped

1/2 orange beep pepper, chopped

1/4 tsp ground black pepper

1/4 tsp salt

Add mushrooms, shallot, bell peppers, salt, black pepper, sauté for 8 minutes. 

6 ounces extra firm tofu, pat dry with a paper towel

1/4 tsp turmeric powder

1/4 tsp ground black pepper

1/4 tsp salt

Add crumble the tofu into the pan, and toss with the oil. Add turmeric, black pepper, salt, sauté for 5 minutes.

3 ounces spinach

Add spinach, mix everything. 

Taste Note: Tastes AWESOME

Source: rei

Yields: 4 and 1/2 cups

Beetroot Pulao

Serves: 4

2 tbsp coconut oil
1 tsp cumin seeds
1 bay leaf
4 cloves
4 pods cardamom
1" cinnamon

Add coconut oil to a heated pressure pan, add cumin seeds, bay leaf, cloves, cardamom, cinnamon.

1 onion, thinly sliced
8 red chili, broken and seeds removed

Add onion, red chili, sauté for 5 minutes in medium flame.

1 tsp ginger, grated
1 tsp garlic, grated

Add ginger and garlic, sauté for 30 seconds.

1 cup tomato, finely chopped

Add tomatoes, sauté until tomatoes softens.

2 cups beetroot, chopped
1/2 cup beetroot, grated

Add chopped and grated beetroots, sauté for 2 more minutes.

1/4 tsp turmeric powder
1/4 tsp garama masala powder
2 and 1/2 tsp salt
1/4 cup mint, chopped
1 tbsp lemon juice

Add turmeric powder, garam masala powder, salt, mint, lemon juice sauté until the spices turn aromatic.

2 cups rice, soaked for 20 minutes
4 cups water

Add rice, water, mix well, pressure cook in medium for 2 whistles.

1/4 cup cilantro, chopped

Add cilantro, mix well.

Yields: 11 cups
Taste Note: Tastes AWESOME
Source: hebbarskitchen
Note: I added 9 red chilis (pictured) and it was way too spicy, 8 are good enough.

Masala Khichdi

Serves: 6

2 tbsp coconut oil
2 bay leaf
4 cardamom pods
1" cinnamon
4 cloves
1 tsp cumin seeds
asafoetida

Press Sauté in Instant pot and heat oil, add all the above, sauté for a minute.

1 cup onion, finely chopped
2 red chilies, broken and seeds removed

Add onion, red chili, sauté for 5 minutes in medium flame.

1 tsp ginger, grated
1 tsp garlic, grated

Add garlic and ginger, sauté for 30 seconds.

1 cup tomatoes, finely chopped

Add tomatoes, sauté until softens.

1/2 cup peas
1/2 cup potato, chopped (1 small potato, next time, I will add 1 cup potato)
1 cup carrot, chopped
1 cup beans, chopped (20 beans)
1 cup cauliflower florets
1 and 1/4 cup bell pepper, chopped (1 bell pepper)

Add vegetables, sauté for a minute.

1/4 tsp garam masala powder
1/2 tsp turmeric powder
1 and 1/4 tsp kashmiri red chili powder
2 and 1/2 tsp salt

Add all the above, sauté in low for a minute.

1 and 1/2 cup rice, washed
1 and 1/2 cup yellow split mung dal, washed

Add rice, mung dal, sauté for a minute in low flame.

9 cups water

Add water, close and cook with rice setting (mine started at 12 minutes).

1/4 cup cilantro, chopped

Add cilantro and mix well.

Yields: 12 cups
Taste Note: Tastes AWESOME
Source: hebbarskitchen

Cilantro Pulao

Serves: 4

2 cups rice
4 cups water

Pressure cook rice with water.

Masala Paste

1/2 cup onion
4 cloves
1 tsp whole black pepper
1" cinnamon
4 small dry red chilies
1 cup cilantro, chopped
1/2 cups water

Blend all the above to smooth paste.

Pulao

2 tbsp coconut oil
2 bay leaf
1/4 cup cashew, chopped

Heat oil in a pan, add bay leaf, cashews, sauté till cashews turns light brown.

1 onion, thinly sliced

Add onion, sauté for 5 minutes in medium flame.

1 tsp ginger, gated
1 tsp garlic, grated

Add ginger and garlic, sauté for 30 seconds.

1 cup tomato, finely chopped

Add tomatoes, sauté until tomatoes is soft and mushy.

1/2 cup peas
1 cup carrot, chopped
1 cup beans, chopped (20 beans)
1  cauliflower florets
1 and 1/4 cup bell pepper, chopped (1 red bell pepper)

Add all the vegetables, sauté for one minute.

2 and 1/2 tsp salt
1/2 cup water

Add prepared masala, salt, water, mix well. Cover and cook for 20 minutes in medium flame.

Add cooked rice, mix gently, cover and simmer in low for 5 minutes to absorb all the masala.

Yields: 10 cups
Taste Note: Tastes AWESOME
Source: hebbarskitchen