Instant Pot 3-Quart: Your Everyday Indian Cooking Companion

Instant Pot 3-Quart: Your Everyday Indian Cooking

The Instant Pot has revolutionized the way we cook, and its smaller 3-quart version is a perfect fit for Indian cuisine. With its versatility, speed, and convenience, this compact pressure cooker can handle a wide range of dishes, from everyday curries to delicious desserts. Let's dive into how you can harness the power of your Instant Pot 3-quart for your Indian cooking adventures.

Why a 3-Quart Instant Pot is Perfect for Indian Cooking

Ideal for smaller portions: Perfect for individuals or small families.
Quick cooking times: Saves you precious time without compromising flavor.
Versatile: Handles a variety of dishes from lentils to rice.
Easy to clean: Minimal cleanup compared to traditional cooking methods.

Everyday Indian Dishes in Your Instant Pot

Dals and Lentils: Cook your favorite dals like toor dal, masoor dal, and chana dal effortlessly. The Instant Pot ensures tender and flavorful results every time.
Rice: Perfect for cooking basmati, jeera, or any other type of rice. Achieve fluffy and separate grains with ease.
Curries: While the 3-quart might be smaller, it's perfect for making delicious curries for two or as a side dish. From paneer butter masala to chicken tikka masala, you can create restaurant-quality flavors.
Vegetable Dishes: Steam your favorite vegetables to perfection or create hearty vegetable curries.
Yogurt: Make homemade yogurt in your Instant Pot for a healthier and more flavorful option.

Comments

Rice Kheer in Rice Cooker

Till now, I have been using rice cooker for just cooking rice. Recently I learnt that one cook toor daal (lentil soup), daal makhani and rice kheer. Since, dessert is my weakness, I thought I should start with rice kheer. Ingredients Rice - 1/2 cup Whole milk - 1.5 cups + more Raisins - 1/4 cup Sugar - 1/2 cup Cardamom powder - 1/4 tsp Ghee (clarified butter oil) - 1/2 tsp Method Rinse rice with water. Drain excess water and put rice in the slow cooker. Pour all the milk and turn on the rice cooker and cover the lid. It is important to stir kheer from to time to time. Add sugar. You may need to add more milk as the milk concentrates before the rice is cooked. Once the rice cooked in milk turn off the switch. Heat ghee in a laddle. When hot add the raisins and cook on low heat till raising loook golden and pour the mixture in the kheer. Sprinkle the cardamom powder and serve cold or warm

Homemade Diwali Diyas From Dough

HA P PY DI W AL I ! !! ! This year for Diwali I made diyas [Diwali lights] at home!! They came out pretty nice ! I prepared it very simple but you can get creative by painting, glue small mirrors , beads and other stuff. Here is how I prepared: Ingredients: Whole wheat flour Water-just enough to prepare the dough Food color - yellow [optional] Method: Pre-heat oven at 200 degree Fahrenheit. Line the baking tray/dish with un-greased foil Combine flour, water and color in a bowl to prepare little stiff dough Pinch out small balls from the dough and shape it into diyas Bake it in the oven for 20 minutes [during the process I gradually increased the baking temperature to 300] Cool diyas at room temperature The diyas should feel little hard, if not just leave it in the sun Roll out some cotton wool to make wick, add some oil and light your Diya !!! Tips: While preparing the dough you can add some fresh petals to add beautiful pattern During baking, one of my...

Low Fat Baked Methi Muthia [Fenugreek Crackers] and Award Time

This is one healthy snack with goodness of fenugreek, olive oil and is baked !! This snack is ideal for someone like me who loves to much all day long:)) This is a guilt free snack which you can munch anywhere ! Ingredients: Whole flour - 5 tbsp ** Besan [gram flour] - 5 tbsp ** Kasoori Methi [Fenugreek Leaves] - 2 tbsp Cumin seeds - 1tsp Turmeric - 1/4 tsp Red chillie powder - 1/4 tsp Hing[Asfotedia] - pinch Salt to taste Olive oil - 2 tbsp Water to knead Method: Sieve all the powder ingredients including spices Now add cumin seeds, fenugreek leaves and olive oil and mix well with hands [ I have used MDH brand fenugreek leaves as I ran out of the fresh ones! Fresh leaves give better flavor and aroma ] Make a semi-soft dough using minimum water and let the dough sit covered at room temperature for 1 hour Pinch out one inch diameter balls and roll them into small thin discs [called Muthia] and place it on a greased cookie sheet Bake it in a preheated oven at...

Renus Kitchen

Search This Blog