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

Mint Pulao

Serves: 4

Mint Masala Paste

1 cup mint leaves
1 cup cilantro leaves
5 big garlic cloves
2" ginger
4 dry red chili
1/4 cup onion
1/4 cup coconut grated
1/2 cup water

Blend all the above to a smooth paste.

2 tbsp coconut oil
1 tsp cumin seeds
1 tsp whole black peppercorns
1 bay leave
4 cloves
2 star anise
1" cinnamon stick

 

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

1/4 cup cashew, chopped

Add cashews and sauté till they turn light brown.

1 onion thinly sliced

Add onion and sauté for 5 minutes.

1/2 cup tomato, chopped

Add tomatoes, sauté till they softens.

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

Add all the vegetables, mix well. Add the mint masala paste and sauté.

2 cups rice, soaked for 20 minutes
2 and 1/2 tsp salt
4 cups water

Add soaked rice, salt, water, mix well. Pressure cook for 2 whistles in medium flame.

Yields: 11 cups
Taste Note: Tastes AWESOME
Source: hebbarskitchen

Chana Pulao

Serves: 4

1 and 1/3 cups chickpeas

Overnight soak chickpeas.

Boil chickpeas for 10 minutes.

2 tbsp oil
1 bay leaf
1 star anise
5 cloves
1" cinnamon
1 tsp cumin seeds

Heat oil in a pressure pan, sauté bay leaf, star anise, cloves, cinnamon, cumin seeds till aromatic.

1 cup onion, finely chopped

Sauté  onion for 5 minutes.

1 tsp ginger, grated
1 tsp garlic, grated

Add ginger, garlic and sauté for a minute.

1 cup tomato, chopped

Add tomatoes and sauté till tomato softens.

1/4 tsp garam masala
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/2 tsp coriander powder
3/4 tsp dry mango powder / aamchur
1 and 1/4 tsp kashmiri red chili powder
2 and 1/2 tsp salt

Add all the above and sauté well.

Add soaked and boiled chickpeas, sauté for a minute.

1 and 1/3 cups rice, soaked for 20 minutes.

Add rice, sauté gently.

3 cups water

Add water, stir well. Pressure cook in medium for 2 whistles.

cilantro, chopped, to garnish

Garnish with cilantro.

Taste Note: Tastes AWESOME
Source: hebbarskitchen
Yields: 9 and 1/2 cups

Palak Pulao

Serves: 4

2 cups rice (3 cups)
5 cups water (7 and 1/2 cups)

Cook rice

2 tbsp coconut oil
1 onion, thinly sliced
8 red chilies, broken and seeds removed (12)

Heat oil in a pan, add onion, red chilies, sauté for 5 minutes.

1 cups peas (1 and 1/2 cups)
1/4 tsp salt (1/2 tsp)
1/2 cup water

Add peas, salt, water and cook until peas are cooked, about 10 minutes.

12 ounces spinach (2 Tj spinach bags), chopped (1 pound Costco box)

Add spinach and sauté until it shrinks.

2 tsp salt (3 tsp)

Add salt, mix well.

Add cooked rice, mix well.

Yields: 9 cups
Taste Note: Tastes AWESOME
Source: hebbarskitchen