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Indian Instant Pot Cookbook: 40 Delicious Indian Instant Pot Recipes

Indian Instant Pot Cookbook: 40 Delicious Indian Instant Pot Recipes

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Indian Instant Pot Cookbook: 40 Delicious Indian Instant Pot Recipes

Lunghezza:
91 pagine
55 minuti
Editore:
Pubblicato:
Jan 8, 2019
Formato:
Libro

Descrizione

Without a doubt, Indian Instant Pot recipes are some of the most highly sought after in the world, for the simple reason that they rock!


Why do you think that there are so many curries around? Besides being healthy, there is something to be said about the way Indian food can just make you feel at home.


If you've been looking for new ways to make use of that Instant Pot you got for Christmas (or many moons ago) then you’re in luck.


Fire it up and get cooking with the impressive repertoire of choices in this Indian Instant Pot Cookbook. 


We know you'll love 


Indian Instant Pot Cookbook


40 Delicious Indian Instant Pot Recipes

Editore:
Pubblicato:
Jan 8, 2019
Formato:
Libro

Informazioni sull'autore


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Anteprima del libro

Indian Instant Pot Cookbook - Michael J Bailey

Copyright

Foreword

Without a doubt, Indian recipes are some of the most highly sought after in the world, for the simple reason that they rock!

Why do you think that there are so many curries around? Besides being healthy, there is something to be said about the way Indian food can just make you feel at home.

If you’re been looking for new ways to make use of that Instant Pot you got for Christmas (or many moons ago) then you’re in luck.

Fire it up and get cooking with the impressive repertoire of choices in this Indian Instant Pot Cookbook.

Paneer Butter Masala

Serving Size: 4 persons

Cooking Time: 30 minutes

Ingredients Needed

Cream heavy whipping or coconut cream - a quarter cup

Dried Fenugreek leaves (Kasoori Methi) - two tablespoons

Butter - two tablespoons

Garlic minced - one tablespoon

Honey - one tablespoon

Cumin seeds (Jeera) - one tablespoon

Cashews - a quarter cup

Ginger minced - one tablespoon

Salt adjust to taste

Onion cut in large pieces - one

Water - a quarter cup

Green chili pepper (optional) - one

Paneer or Cottage cheese chunks - one lb.

Four Tomato cut in large pieces

Green Cardamom (Elaichi) - five seeds

Cinnamon (Dalchini) - two sticks

Black Peppercorns - one tablespoon

Black Cardamom (Moti Elaichi) - two seeds

Cloves (Laung) - one tablespoon

Cayenne or Red Chili powder adjust to taste - one tablespoon

Ground Turmeric (Haldi powder) - half tablespoon

Ground Cumin (Jeera powder) or Garam Masala - half tablespoon

Coriander powder (Dhaniya powder) - one tablespoon

Method of Preparation:

Adding the whole spices to a cheesecloth you will make a spice pouch. Make sure to tie it such that the spices cannot come out of it.

Add all ingredients and spice pouch to the Instant Pot including the spices except paneer, cream and honey. Close lid with vent in sealing position.

Set the instant pot to manual or pressure cook mode for 8 minutes.

If stats to make beeps, release the pressure naturally.

Carefully remove the spice pouch.

Blend the contents in the instant pot with an immersion blender or regular blender to a smooth paste. If you are using regular blender, you may need to cool the ingredients before blending.

After blending get the contents back to the instant pot.

Add the cream and honey and stir into the sauce.

Add paneer chunks, stir them into the sauce and let it rest for 5 minutes.

If needed you can cover with a glass lid.

Garnish with dry fenugreek leaves or cilantro.

Two wraps: Calories: 302

Fat: 16.5g

Cholesterol: 37mg

Carbohydrate: 24.7g

Protein: 17.1g

Chicken Biryani Instant Pot Style

Serving Size: 4 persons

Cooking Time: 60 minutes

Ingredients Needed

Cashews, halved – a third cup

Ghee – three tablespoons

Golden raisins – two tablespoons

Basmati rice, one cup soaked 15-30 minutes

Turmeric – a quarter teaspoon

Water – one cup

Fresh mint leaves – half cup, chopped

Black pepper – a quarter teaspoon

Salt, adjust to taste

Paprika – two teaspoons

Coriander

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