Instant Pot Bascis - How To Use Instant Pot Buttons, Cooking Times Chart/list

In this post, I have discussed how to use Instant pot buttons / Preset Programs also known as IP cooking modes and Instant pot cooking time chart/ table or cheat sheet for beginners. Hope the chart/list would be useful for beginners to get some idea.  Please adjust the quantity of water and cooking time for Indian dishes based on your Instant pot model, quantity and usage. Do check out my first post on Instant pot.  

In my Instant pot, there are 10 preset modes /smart programmable options. I have shared how to use each mode for people who are getting started with Instant pot. Please check this link to view my instant pot model. 

1. Saute

2. Pressure cook ( In some IPs, its mentioned as Manual button)

3. Slow cook

4. Steam

5. Yogurt

6. Rice

7. Porridge

8. Soup / broth

9. Bean chili

10. Multigrain.

Smart Programs / Instant Pot Buttons

1. Sauté Button

• Don’t use the lid on sauté mode.
• Press the “Sauté” button.
• You can choose to sauté in Normal, More or Less temperatures.
• Press sauté (also works as an adjust button) several times to toggle between the   temperature levels.
• Use Normal sauté for Pan searing.
• Use Less sauté for Simmering & thickening sauce.
• Use More sauté for stir-frying & browning.
• Press +/- keys to adjust the sauté time.
• You can sauté for a maximum of 30 mins.
• When you press the saute, the display changes to “ON” after ten seconds and starts heating up.
• Then it shows “Hot”, and you can start adding the ingredients.

2. Pressure Cook Button (Manual)

• Use this smart program for Manual Programming.
• Lock the lid in pressure cook mode, or it will prompt you to lock the Lid.
• Turn the steam release handle to “Sealing” position.
• Now press the “Pressure Cook” button.
• You can pressure cook in Normal, More or Less temperature settings.
• Use the “Pressure Level” button to cook in “High” or “Low” pressure your recipe calls for.
• Use +/- keys and set the pressure cook time.
• Instant Pot will show “ON” to indicate the cooker is heating up and developing pressure.
• Once pressurized, the timer will start a count-down.
• When cooking is done, the instant pot will beep and goes to “Keep Warm” mode.
• Do a quick release or natural release based on the food type.  

• Natural Release: Leave the steam release handle in “Sealing” position. The cooker will depressurize naturally over time and the float valve pops down. May take 10-40 mins based on the quantity of food.
• Quick Release : Turn the steam release handle from “Sealing” to “Venting” position. For precaution don’t stay close while doing a quick release.

3. Slow cook Button

• Use this smart program for All-day-cooking.
• Lock the Lid and remember to keep the steam release handle in “Venting” position since it is going to cook all day long.
• Press the “Slow Cook” button.
• You cannot use +/- keys in this mode.
• Press the slow cook button several times to choose Normal (Medium cooking time 6 hrs), More(Fastest cooking time 4 hrs) or Less(More cooking time 8 hrs).
• When cooking is complete, the instant pot will beep and goes to “Keep Warm” mode.

4. Steam Button

• Steaming creates more pressure than pressure cooking.
• Always use a trivet or steamer basket to elevate the food and fill the bottom of the pot with water. 
• Lock the lid and turn the steam release handle to “Sealing” position.
• Press the “Steam” button.
• Choose between Normal, More or Less temperature settings based on the food type.
• Always do a Quick release to prevent overcooking and preserve the nutrients.

5. Yogurt Button

• Use this smart program to make fresh home-made yogurt.
• Pour milk into the Instant Pot.
• Press the “Yogurt” button several times until it shows “boil”.
• Instant Pot beeps when boiling is done.
• Let the milk cool down for 15-20 mins.
• Add some yogurt (with live cultures) into the cooled down milk.
• Whisk well.
• Lock the Lid, no need to keep the steam release handle.
• Press the “yogurt” button until it shows 8 hrs.

6. Rice Button

• It is an Automated cooking program to cook rice.
• Lock the lid and turn the steam release handle to “Sealing” position.
• Press the “Rice” button.
• You can choose between Normal(12 mins), More(15 mins) or Less(8 mins) setting based on the type of rice.
• Instant pot displays “Auto” while heating up and then the timer starts a count-down. 
• Wait for Natural Release to get fluffy rice, or you can also opt  to do Quick Release after 10 mins of Natural Release.

7. Porridge Button

• Use this smart program to prepare oatmeal, porridge, kheer etc.
• Lock the lid and turn the steam release handle to “Sealing” position.
• Press the “Porridge” button.
• You can cook in Normal, More or Less heat based on the grain you use for porridge.
• Always do Natural Release when cooking food that expands.

8.  Soup/Broth Button

• Use this smart program to make vegetable soup and broth.
• Always do Natural Release.

9. Bean/Chilli Button

• Use this smart program to cook beans or legumes.
• Choose temperature setting based on the type of bean and texture (soaked/dry).
• Ensure the food is completely immersed in water.
• Always do Natural Release.

10. Multigrain Button

• Use this smart program to cook tough grains or mixture of grains and beans.
• Choose temperature setting based on the type and texture.
• Always do Natural Release.

Other Controls / Buttons

1. Cancel:

• Press the Cancel button any time to stop a smart program.

2. Delay Start:

• Use this to postpone cooking up to 24 hours.
• Select any smart program (except sauté) and then press the “Delay Start” button.
• Use +/- button to adjust the hours & minutes before cooking will begin.

3. Keep Warm:

• It goes on by default for all smart programs except sauté, sous vide and yogurt.

4. Sound On/Off:

• Press and hold - key for 5 secs or until the display shows “S off”.
• Press and hold + key for 5 secs or until the display shows “S on”

5. Temperature unit F or C:

• Press and hold + and - keys together for 5 secs to toggle between F and C.

Instant Pot Cooking Time Chart

Here is the basic times chart for Instant Pot Cooking, however it may vary based on your instant pot model. Please do some experiment with your instant pot to come up with the exact cooking time based on size, texture & quantity of food you prefer to cook.

Rice / Grains (cook on HIGH pressure)
Rice/Grains	Rice : Water Ratio	Cooking Time (mins)	Release Mode
Rice - Sona Masoori	1:2.5 (adjust)	4 - 5 mins	NR
Rice - Basmati	1:1.25 (adjust)	4 - 5 mins	NR
Brown Rice	1:1.5 (adjust)	20 - 22 mins	NR
Rice Congee	1:4	16 - 20 mins	NR
Millets	1:2	10 - 12 mins	NR
oats	1:2	3 - 4 mins	QR

Vegetables (Cook on HIGH pressure, +2 mins if using steamer basket or Pot-in-Pot)
Vegetables	size	Cooking Time (mins)	Release Mode
Cabbage	shredded	3 mins	QR
Carrot	whole / sliced	3 - 4 mins	QR
Green Beans	whole / sliced	3 - 4 mins	QR
Beets	sliced	4 mins	QR
Corn	whole	5 mins	QR
Corn	kernels	2 mins	QR
Cauliflower	florets	2 - 3 mins	QR
Broccoli	florets	1 - 2 mins	QR
Potato	whole	8 mins	QR
Potato	cubed	4 - 5 mins	QR
Sweet Potato	cubed	2 - 4 mins	QR
Eggplant	cubed	3 - 4 mins	QR
Okra	Thick cut	3 mins	QR
Raw Banana	cubed	3 - 4 mins	QR
Pumpkin	cubed	2 - 3 mins	QR
Chayote	cubed	3 - 4 mins	QR
Mixed Vegetables	any	3 - 4 mins	QR

Lentils & Beans (immersed in water, cook on HIGH pressure)
Lentils & Beans	Dry / Soaked	Cooking Time (mins)	Release Mode
Toor Dal/Split pigeon pea	Dry	8-10 mins	NR
Masoor Dal	Dry	8 - 10 mins	NR
Moong Dal / Green gram	Dry	8 mins	NR
Chana Dal	Dry	8 mins	NR
Black Gram / Urad Dal	Soaked	20 mins	NR
Red Kidney Beans	Soaked	25 - 30 mins	NR
Black Eyed Peas	Soaked	15 - 20 mins	NR
Black Beans	Soaked	25 mins	NR
Chickpeas	Soaked	25 - 30 mins	NR
Lima Beans	Soaked	15 - 20 mins	NR
Peas	Soaked	15 mins	NR

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Salem Tomato Kurma Recipe – Salem Thakkali Kuruma

Today’s recipe is enga ooru Salem special tomato kurma. It tastes similar to the road side hotel kurma in Tamil nadu. I was a regular buyer of street foods / Kai endhi bhavan foods in and around 1st and 2nd Agraharam, Salem town. Recently I came to know about Salem special thakkali sambar and Thakkali kurma for idli, dosa in YouTube channels.

I found this type of tomato kurma is popular in Ammapet area. I must try during my next visit to Salem. By seeing the title in Gowri’s Samayalarai YouTube channel, I got tempted and tried it immediately. I made this as side dish for idiyappam and dosa. It came out so well and flavorful. The highlight of this kurma is the watery consistency.

 It smells and tastes like kurma but its texture is more like kuzhambu/ gravy. So you can call this as tomato kuruma kulambu in Tamil. I also came across Salem thakkali sambar in another channel. I am planning to try that as well to see the difference. Ok friends, lets see how to make Salem special tomato kurma recipe with step by step pictures and video.

I have already shared a tomato kurma recipe for idli dosa. Do check it !

Salem tomato kurma video

Salem Tomato Kurma Recipe

Salem special tomato kurma recipe for idli, dosa, idiyappam

Cuisine: Indian

Category: Side dish for idli

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

To saute in oil ( 1 cup = 240ml) Cooking Oil - 1 tbsp Tomato - 4 Small onions or big onion - 4 or half Garlic cloves - 5 Ginger - 1/2 inch Green chilly - 1 Cumin seeds - 1/4 tsp Fennel seeds – 1/2 tsp Poppy seeds / Khus khus - 1 tsp (optional, I din't use) Cinnamon - 1 inch piece Cloves - 2 Grated Coconut - 1 tbsp Roasted gram dal / pottukadalai - 1 tbsp Red chili powder - 1 tsp Coriander powder - 1.5 tsp Turmeric powder - 1/4 tsp Salt & water – as needed To Temper Cooking oil – 1 tbsp Fennel seeds - 1/2 tsp Bay leaf - 1 Curry leaves - Few Big onion - 1 ( finely chopped) Coriander leaves - To garnish

HOW TO MAKE SALEM TOMATO KURMA

1. Wash and chop tomato, onion and set aside.
2. Heat oil in a kadai and saute all the ingredients given under “ To saute in oil”.
3. Let it cool down. Grind the masala adding required water. Set aside.
4. Heat oil in a kadai. Temper fennel seeds, bay leaf and curry leaves. Saute onion till transparent.
5. Add the ground masala and saute for a minute till thick. Add 1 to 1.5 cups of water and mix well.
6. Check for salt and boil the kurma till you get nice smell. Switch off the flame and garnish with coriander leaves.
7. Serve this tomato kurma with idli, dosa, idiyappam !

METHOD - STEP BY STEP PICTURES

Wash and chop tomato, onion and set aside. Peel garlic and ginger. Grate coconut. To grind masala, heat oil in a kadai. Saute fennel seeds, cumin seeds, cinnamon, cloves, chopped onion, ginger, garlic. Add tomato and saute till mushy. Add red chilli powder, coriander powder, turmeric powder and mix well. Lastly add grated coconut, roasted gram dal and mix quickly. Switch off the flame. Once its cool, grind the masala to a smooth paste adding required water. Set aside. Heat oil in a kadai. Temper fennel seeds, bay leaf and curry leaves. Add finely chopped onion and saute till transparent. Add the ground masala and saute for few minutes. Add 1 to 1.5 cups of water based on the consistency you like. Add required salt and mix well. Boil for few minutes till the gravy leaves a nice smell. Switch off the flame and garnish the kurma with finely chopped coriander leaves. Enjoy !

Note

Adjust the quantity of chilli powder as per your taste. For variations, you can grind the masala ingredients without sauting in oil. But the flavor and taste of kurma slightly varies.

Friends, Salem special tomato kurma is ready to relish. I enjoyed with Idiyappam and dosa !

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Cauliflower curry without onion, garlic – Jain Style Gobi Sabzi

Cauliflower is in season now. So I buy it once in a week and trying some yummy recipes with it. Last week I prepared this cauliflower curry without onion and garlic, tomato for the first time. Its a dry sabzi that goes well with rice, roti or naan. This Jain style gobi curry came out so well even though its without onion, garlic. Its called as Sukha gobi and this recipe is ideal for fasting / Vrat ka khana during Navratri. Friends, do try this easy, yummy cauliflower curry without onion and garlic for rice or roti. Share your feedback with me.

Cauliflower / Gobi Curry without onion, garlic

Cauliflower curry without onion and garlic, tomato

Cuisine: North Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Cauliflower - 1/2 (I used big one) Cooking oil - 2 tbsp Cumin seeds - 1/2 tsp Bay leaf - 1 Turmeric powder - 1/2 tsp Red chilli powder - 1 tsp Coriander seeds powder - 1.5 tsp Garam masala powder – 1/2 tsp Aamchur powder or lemon juice – 1/4 tsp (optional, I din't use) Salt - as needed Water - to sprinkle + 3 cups ( to boil cauliflower florets) Coriander leaves – to garnish

HOW TO MAKE JAIN CAULIFLOWER CURRY

1. Wash the cauliflower florets and parboil in water for few minutes adding turmeric powder.
2. Drain the water and keep the parboiled cauliflower aside.
3. Heat oil in a kadai. Temper cumin seeds, bay leaf.
4. Lower the flame. Add chilli powder, coriander seeds powder, garam masala powder.
5. Mix quickly and add the cauliflower florets, required salt. Mix well.
6. Cover cook for few minutes. Sprinkle little water if its too dry.
7. Switch off the flame after the cauliflower is completely cooked.
8. Garnish with coriander leaves, sprinkle lemon juice and serve hot with rice, roti !

METHOD - STEP BY STEP PICTURES

Wash the cauliflower florets and parboil in 3 cups of water adding turmeric powder. Drain the water completely and set aside. Heat oil in a kadai and splutter cumin seeds, bay leaf. Lower the flame completely. Add red chilli powder, coriander seeds powder, turmeric powder, garam masala powder and required salt. Mix quickly and add the parboiled cauliflower florets. Mix well. Sprinkle little water if the curry looks too dry. Cover cook till cauliflower is completely cooked. Add some aamchur powder (optional) and mix well. Boil and evaporate if there is excess water. Switch off the flame and garnish with coriander leaves. Sprinkle lemon juice if you like.  Serve hot with rice, roti and naan. Enjoy ! For variations, you can add some frozen green peas, boiled and cubed potato along with cauliflower. This is called as aloo gobi matar curry in North India. Enjoy !

Note

I didn’t use tomato or aamchur powder in this recipe. Instead I sprinkled some lemon juice at the end. For variations, you can saute frozen green peas along with cauliflower and make this curry. You can also make this in gravy kind by sauting tomato along with cauliflower and adding more water for cooking. Adjust the quantity of chilli powder and other spice powders as per your taste.

Try this easy, yummy cauliflower curry without onion, garlic, tomato and enjoy with rice, roti !

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What Is An Instant Pot – Uses, Things To Know, Accessories

Hi Friends,

I am very happy to share this article about the most trending kitchen gadget across the globe, Instant Pot. When I was planning to buy from Amazon, my younger sister Radha who is in US volunteered to help me out by adapting my stove top recipes to instant pot and to share the Indian recipes with me with step by step pictures and video in her YouTube channel, Cyber kitchen. 

She has been using Instant Pot for more than a year and she has gone crazy with this gadget. She has also posted few basic instant pot Indian recipes video in her channel. So with the help of my sister, I am planning to share some instant pot recipes in my blog. Stay tuned ! To begin with, here is a basic post about what is Instant pot, Is it useful and beneficial for Indian cooking, difference between pressure cooker and Instant Pot, accessories of Instant Pot, where to buy etc. I hope this post will be helpful for people who are looking to buy one or how to get started with it.

Please check how to use Instant pot buttons, cooking time chart. 

INSTANT POT BASICS

What is an Instant Pot

Instant Pot is an all-in-one multi-programmable cooking device that works as a pressure cooker, sauté pan, slow cooker, steamer, yogurt maker, warming pot etc. With instant pot you can make all your favorite meals with minimum effort and less time. People love it because it is convenient, a time-saving device that lets you cook quickly without any supervision. So it is truly a useful addition to our kitchen.

Benefits of Instant Pot

1. An Instant Pot can replace many kitchen appliances so half of your kitchen space is saved.
2. Compared to cooking with other appliances, instant pot saves energy up to 70%.
3. Unlike a stove-top pressure cooker, you don’t have to keep checking the food. Just set the time and forget it.
4. Safe to use. Instant Pot is designed to operate within safety limits. For example it doesn’t allow pressure cooking when the Lid is not firmly clamped.
5. Interior comes in stainless steel which is healthier than the non-stick pans that contain harmful Teflon coating.
6. It is easy to clean. 

Instant Pot : How to get started

1. Perform a water test in your new instant pot before making your first meal.
2. Wash the inner pot with hot water and soap before first use (sterilize).
3. Wipe clean the bottom and sides of the inner pot with a damp cloth and ensure the heating element is dry and free of food debris.
4. Always check the sealing ring is properly installed before closing the Lid.
5. Don’t overfill food in the inner pot, it may cause clogging the venting knob. Make sure to fill food within the Max level.
6. Don’t touch the lid when cooking.
7. Replace the sealing ring every year as it stretches over time.

Things to know about Instant Pot

1. You need to lock the lid for all instant pot functions except sauté.
2. The cooking time you set is not exactly the time Instant Pot takes to cook your food. It takes some extra time to preheat and develop pressure (4 - 5 mins) before the timer begins.
3. Instant Pot needs at least 1 cup of liquid to create pressure and cook.
4. Instant pot will show a "Burn" message when there's no enough liquid in the food. Press cancel and stop cooking.
5. Steaming is not the same as pressure cooking, steaming creates more pressure inside the pot, so make sure to fill the bottom of the pot with water and the food is elevated in a trivet or steamer basket.
6. Instant pot cooking time and depressurization time (Natural Release) varies based on how much food you put into it.
7. You can use the handles on either side of instant pot as a lid holder as well.
8. You can use Instant Pot for reheating your food by keeping food in the stackable pans with water filled outside.
9. Instant Pot is not suitable for deep frying. In some models baking options are available. Grilling can be done in airfryer mode.

Instant Pot Accessories

1. Steamer Basket - used to steam veggies or eggs without losing its nutrients and texture.
2. Trivet with handle - used to steam potatoes, corn, cauliflower, broccoli etc, also serves as a pan lifter when baking.
3. 3 tier stackable pans -  used for pot-in-pot cooking, variety of foods can be cooked simultaneously, can also be used separately as a dessert pan for cheesecakes or baking pan.
4. Silicone oven mitts - used to hold/lift the hot inner pot when cooking is done.
5. Idli plates - used to steam idli, puttu, momos, rice dumplings etc.
6. Glass Lid - can be used if needed in Sauté and keep warm modes.

Indian cooking accessories like stackable pan, idli plate have to be bought on our own. My sister bought from Patidar Super market. You can also find in Amazon or buy from India based on your need. 

Source : howstuffworks.com

Instant Pot vs Pressure Cooker

We all grew up using stovetop pressure cookers and have been using stovetop cooking methods for many years to make elaborate meals. But nowadays due to lack of time people seek out something that cooks quick & easy and saves time. So based on modern needs kitchen accessories are evolving from traditional pressure cooker to electric cooker and then came the Instant Pot - a multi-functional pressure cooker.

Traditional stovetop cooking is definitely the best choice for certain types of food, but when it comes to safety features and ease of use, Instant pot is the best. The main difference between a standard pressure cooker and the Instant Pot comes down to usability, technology and control. While our good old pressure cookers were often subject to explosion, causing mess and  injuries, the Instant Pot is designed with safety mechanisms that make it much safer to use. Instant Pot comes with many pre-programmed smart features and is designed to make easy & mess-free cooking without compromising the taste and hygiene.

Cooking with a stovetop pressure cooker needs inspection like watching the whistle sound and switching off, whereas in Instant Pot we just click a button and don’t have to watch it at all. So the level of control you get from instant pot is a major advantage. With the newer editions of instant pot, you have Alexa and WIFI connectivity too.

Instant pot can be used anywhere with a power outlet so you can take it with you on a vacation and cook a tasty meal instead of opting for unhealthy junk food from shops.

I cook almost all Indian recipes everyday with my Instant Pot for more than a year now. Especially when making rice, one-pot meals, curries and desserts, it comes out perfect every time.

Finally pressure cooked or instant pot always depends on one’s personal preference. Most of the features of instant pot are user-friendly and novel that cannot be matched by other kitchen devices. 
All you need to do is spend some time with your instant pot to master it in order to make the most out of it. So Instant Pot makes life easier and is definitely worth buying.

Where To Buy

There are various models in instant pot that comes with different features. So please do some research  and buy the best one that suits your needs.  My sister bought from Costco that came with all accessories. I have shared the link below. 

1. Costco - My sister bought from here. 
2. Walmart
3. Amazon.com
4. Amazon.in
5. Amazon.co.uk

Indian cooking accessories like idli steaming plate, stackable pans are bought from Patidar super market. You can also get in Amazon.

Next I will share how to use instant pot in different modes in a separate post !

Ok friends, catch you all in the next post ! Take care :))

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Homemade Badam Milk Powder Recipe – Badam Drink Mix Without Sugar

Badam milk made using ready made badam drink mix must be the favorite of many people. In my house Sendhil loves to drink it hot whereas I love chilled/ cold badam milk. I used to buy MTR or AACHI badam mix powders. I never thought homemade badam milk mix is so easy until I tried at home recently. It can be prepared easily with very few ingredients. Homemade badam milk mix powder is always healthy and hygienic when compared to store bought ones.

Here I have made this badam milk powder without sugar. You can add cane sugar or white sugar while mixing with milk. Though the shelf life of this instant badam milk powder is less, homemade ones is a cheap and best option. Friends, do check out the recipe for homemade badam milk mix and enjoy this healthy, delicious beverage at home.

Homemade Badam Milk Powder Recipe

Homemade badam milk powder mix recipe using easily available ingredients.

Cuisine: Indian

Category: Sweet

Serves: 3/4 cup

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Almonds / Badam - 1/2 cup Milk powder - 2 tbsp Saffron threads - Few Turmeric powder - 1/2 tsp Cardamom seeds - 5 To make badam milk Hot milk - 1 cup Badam mix - 1 tbsp Sugar - 2 tsp

HOW TO MAKE BADAM MILK POWDER

1. Boil 1 cup of water. Add almonds and boil for a minute.
2. Soak for 5 minutes. Drain the water and wash under cold water.
3. Peel the skin easily and blanch the almonds.
4. Spread the almonds in a cloth and pat dry them.
5. Dry roast the almonds for few minutes. Cool down completely.
6. Grind the roasted almonds, cardamom, saffron threads and turmeric powder to a smooth powder.
7. Add milk powder, mix well and transfer to a box. Badam milk powder mix is ready.
8. To make badam milk, take hot milk in a cup. Add sugar, badam milk mix and mix well.
9. Serve hot and enjoy !

METHOD - STEP BY STEP PICTURES

Blanch the almonds/ badam. To quickly blanch the badam, boil 1 cup of water and add the almonds. Boil for few minutes and switch off the flame. Soak for 10 minutes and drain the hot water. Run it under cold water and peel the skin easily. In a cotton cloth, spread the blanched badam. Pat dry and make sure badam is dry. Heat a kadai and dry roast in medium flame till the badam till brown spots appear here and there. Switch off the flame. Let it cool down completely.  Do not grind when the badam is hot or warm. It should be in room temperature else badam becomes sticky after grinding. In a mixie jar, add badam, saffron threads, turmeric powder and grind for few seconds at regular intervals to powder it finely. Remove in a bowl and add milk powder. Mix well. Store in an air tight box. Use a clean spoon to handle. Its shelf life is 15 days without refrigeration. To make badam milk, take 1 cup of hot milk, add 1 to 2 tsp sugar. Add 1 tbsp badam drink mix. Mix well and enjoy. For kids, you can also filter the milk and drink. Enjoy !

Note

I did not add sugar in badam mix powder. You can grind along with badam if you like. Adjust the quantity of badam mix while adding to hot milk.

Try this yummy, easy homemade badam milk powder recipe at home and enjoy !

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Usually I cook plain pasta, macaroni in an open pot but I feel its a time consuming job and baby sitting is also needed. We should stand nearby to avoid spilling over and keep it stirring to avoid sticking to the bottom. So I started cooking penne pasta, macaroni in pressure cooker recently. Its so easy, takes very less time when compared with open pot method. Mess free too.

Just add pasta and required water, pressure cook in high flame for 2 whistles. Drain the cooked water and wash with cold water. Viola ! Pasta is ready, cooked well and soft holding its shape. You can follow the same method for cooking macaroni as well. Sometimes pasta gets over cooked if you leave for more whistles. Still you can make tasty dishes with it. I definitely liked this way of cooking pasta easily in a pressure cooker. I hope you will love it too. Friends, do try and share your feedback. Lets see how to cook plain pasta/ penne pasta in a pressure cooker with step by step pictures and video !

How to cook pasta in pressure cooker

Learn how to cook pasta /penne pasta in a pressure cooker easily

Cuisine: Indian

Category: How to cook

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Pasta - 2 cups ( I used penne pasta) Water - 6 cups Salt - as needed Olive oil or cooking oil - 1 tsp Cold water - to wash pasta

HOW TO COOK PASTA IN PRESSURE COOKER

1. In a pressure cooker take 2 cups of pasta. Add 6 cups of water, 1/2 tsp salt and 1 tsp of cooking oil.
2. When the water comes to boil, mix well to avoid sticking to the bottom.
3. Cover the cooker with a lid and pressure cook in high flame for 2 whistles.
4. It takes 8 to 10 minutes. Switch off the flame. Open the cooker after steam is released.
5. Drain the cooked water and wash it under tap water or cold water to remove excess starch.
6. Fluff with fork and make yummy dishes with it. Pressure cooked pasta is ready!

METHOD - STEP BY STEP PICTURES

In a pressure cooker base, take 2 cups of pasta. Add 6 cups of water, 1 tsp salt and 1 tsp cooking oil /olive oil. When it comes to a boil, mix well to avoid pasta sticking to the bottom of cooker. Cover the cooker and pressure cook in high flame for 2 whistles. Switch off the flame and open the cooker after the steam is released. ( If you are in a hurry, you can remove the pressure by removing the weight valve or showing the cooker under tap water.) Drain the cooked water. Add 2 to 3 cups of cold water and wash it well. Drain the water. You can also wash the cooked pasta in tap water and drain it. This step helps to remove the excess starch. Pasta becomes fluffy. Remove in a bowl and keep it covered.  Make yummy white sauce pasta or tomato pasta as you like. Enjoy !

Note

You can follow the same steps and cook macaroni but cook for one whistle in high flame. You should wash the cooked pasta with cold water else it will look sticky and slimy.

Try this easy method of cooking pasta and enjoy !

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Bengali Tetor Dal Recipe – Korolar Dal / Bitter Gourd Dal Recipe

Recently when I went to Salem, my MIL gave me few bitter gourds that was grown in our backyard. Usually I make bitter gourd pitlai, poriyal or crispy bitter gourd chips. This time for a change, I tried Bengali style Tetor dal recipe with moong dal and bitter gourd (Korola in Bengali). We can call it as bitter gourd dal in English. When I saw this recipe in YouTube, I felt bitter gourd and dal combo tastes weird as we are adding a bitter vegetable. But to my surprise, it came out really well.

Being a bitter gourd fan, I just loved it. The trick lies in slicing bitter gourd thinly and saute in oil till its cooked. By doing this way, bitter gourd tastes mildly bitter in this recipe. Cooking procedure is simple too. Tastes good when mixed with plain rice adding few drops of ghee. Begun bhaja and aloo posto are the best side dish for this tetor dal. Luckily I have posted both the recipes in my blog already. So please check the links below. My recent love for Bengali vegetarian food is reflected in this dish. Ok friends, do try this Bengali style Tetor dal / bitter gourd dal and share your feedback with me.

Check out my Bengali lunch menu - Vegetarian if you like !

Bengali Tetor Dal Recipe

Bengali Tetor Dal Recipe / Bitter gourd moong dal recipe.

Cuisine: Bengali

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Moong dal - 1/3 cup Bitter gourd - 1 (slice thinly) Cooking oil or mustard oil - 2 tbsp ( I used refined oil) Salt & water - as needed To temper Ghee / clarified butter - 1 tbsp Mustard seeds - 1/2 tsp Bay leaf - 2 Red chilli - 2 (whole) Grated coconut - 1/4 cup Ginger paste – 1 tsp

HOW TO MAKE TETOR DAL

1. Wash the moong dal and pressure cook adding enough water. Mash and keep aside.
2. Wash and chop bitter gourd slices thinly. Heat oil and saute the slices till its completely cooked and shrink in size. Remove in a plate.
3. Temper mustard seeds, bay leaf, red chilli, grated coconut, half of ginger paste and saute for few minutes.
4. Add the bitter gourd slices to it and saute well.
5. Lastly add the cooked moong dal, salt, sugar and required water.
6. Boil for few minutes. Add the remaining ginger paste and switch off the flame.
7. Serve with plain rice, begun bhaja or aloo posto !

METHOD - STEP BY STEP PICTURES

Wash the moong dal and take in a pressure cooker. Add 2 cups of water, a pinch of turmeric powder. Pressure cook in low flame for 2 whistles till dal cooks mushy. Open the cooker after steam is released. Mash and set aside. Wash and slice the bitter gourd thinly. Heat 2 tbsp oil in a kadai. Saute the thin bitter gourd slices in low to medium flame till its roasted and golden brown in color. Remove in a plate. Melt ghee in a pan. Temper mustard seeds, 2 bay leaf, 2 whole red chilli and 1/2 tsp of grated ginger / ginger paste. Lastly add grated coconut and saute till it turns golden in color. Switch off the flame. Add the sautéed bitter gourd slices, required salt, sugar to the cooked dal. Add tempered ingredients too. Add the remaining ginger too. Mix well. Add little water and adjust the consistency. Boil for few minutes. Switch off the flame. Serve with plain rice adding few drops of ghee. You can serve with begun bhaja or aloo posto as side dish. Enjoy !

Note

Make sure you saute and roast the bitter gourd slices. If you want to remove bitterness, soak the bitter gourd in little salted water. Squeeze well and then saute in oil. Some people add 1 cinnamon, 1 clove and cardamom in ghee while tempering. But I din't use it.

Bengali style tetor dal / bitter gourd dal recipe is ready to enjoy with plain rice.

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