Instant Pot Gaajar (carrot) Halwa

 Ingredients:
Carrots, grated - 1.5 kg
Milk - 1 L
Ghee - 5 + 2 tbsp
Sugar - 1 cup (about 200 g)

Method:
Set the Instant Pot to heat up in Sauté mode, high heat. Melt 5 tbsp of ghee and add the grated carrots. Stir until coated well. Continue stir-frying for 10 min or until carrots are soft. Add milk until the carrots are just about covered (slight under 1 L of milk in total). Turn the Instant Pot to Pressure Cook mode. Set pressure to high and cook for 10 min. After 10 min of natural release, depressurise manually.

Turn the Pot back to Sauté mode, high heat. Add sugar and mix well. Stir until most of the moisture evaporates.Add the remaining 2 tbsp of ghee and stir well. Fry for 15 min or until almost all of the moisture is gone.

Author: Shrinkingsodacan

Murungai (drumstick, moringa) sambar

Ingredients:
Toor dal, pressure cooked with twice as much water and 1 tsp turmeric for 8 min in the Instant Pot - 1 cup
Oil - 2 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Cumin seeds - 1 tsp
Curry leaves - a handful
Asafoetida - a pinch
Shallots - a dozen
Green chili, slit - 1-2
Tomato, cut into large pieces - 1-2
Drumstick - a dozen pieces
Other veggies (carrots, brinjal, peas, baby corn) - 2 cups (optional)
Salt - to taste
Turmeric powder - 1 tsp
Sambar powder - 2 heaped tablespoons
Water
Chopped coriander leaves - 1 cup

Method:
Heat the oil and add mustard, fenugreek, and cumin seeds. When they splutter, add the curry leaves and asafoetida. Add the shallots and stir to coat well. Add green chili and tomato, cook until tomatoes are soft. Add the drumstick and other veggies if using, stir to coat, and add salt and turmeric powder. Stir. Add sambar powder and enough water. Cook covered for 10-12 min. Add tamarind juice, bring to boil and cook 5 min. Add mashed cooked toor dal and check for salt. Simmer for 5 min, garnish with coriander leaves.

Author: Shrinkingsodacan
Source: This recipe.

Chicken empanadas

Puff pastry -- enough to make as many.empanadas as you require

Ingredients for the stuffing:
Onion, finely chopped - 1 medium
Zucchini, finely chopped - 1 medium
Bell pepper, finely chopped - 1 medium
Garam masala - 1 tsp
Cumin powder - 1 tsp
Chicken stock - 1/2 cup
Salt - 3/4 tsp
Pepper - 1/2 tsp
Olive oil - 2-3 tsp
Shredded cheese (I used provolone) - 1/3 cup or to taste
Egg, beaten - 1

Method:
Heat a pot and add the oil. Sautée the onions until soft, add garlic, stir for a few minutes. Add the peppers, stir for a few minutes. Add the zucchini and cook until soft. Add the garam masala and cumin powder, salt and pepper, and mix well. Add the stock and cook until the liquid evaporates. It is important to ensure that the mixture doesn't contain moisture in order to ensure the dough remains pliable without getting moist. Cool the mixture, and add shredded cheese if using.

Roll out the puff pastry and cut circles out of it. Place 1-2 tsp of stuffing in each circle, fold carefully and crimp at the edges using a fork. Coat with the egg wash.

Preheat oven to 375 F. Place the dough in the oven and bake until golden brown (approximately 20 min).

Author: Shrinkingsodacan

Air fryer potato wedges

 Cut potatoes into wedges, soak in water for 30 min.

Mix garam masala, coriander powder, cumin powder, sambar powder (or use chili powder), salt, and amchur together.

Drain the potatoes, and place in a large bowl. Add oil and coat well. Mix in the spices. Now mix in corn starch.

Turn fryer on to Air Fryer setting (rack 3 will light up). Cook for 20 min at 400 F, turning halfway through.

Garnish with coriander leaves.

Chayote koottu

Ingredients:
Moong dal, split - 1/2 cup
Moong dal, whole - 1/2 cup
Chayote, cut into bite-size pieces - 2
Dried red chilies - 3
Salt - 1 tsp or to taste
Sambar powder (optional) - 1 tsp
Cumin seeds - 2 tsp
Coconut, grated - 3/4 cup
Oil - 3 tbsp
Mustard seeds - 1 tsp
Asafoetida - a pinch

Method:
Wash and rinse the dal until the water runs clear. Soak for 10-15 min and drain. Add 2 cups of water, a pinch of turmeric and two drops of oil and mix.

Add 2 cups water to the Instant Pot.  Using a trivet, place a container with the dal and place the chayote pieces on top in another container. Pressure cook on high for 8 minutes.

In the meantime, blend the coconut and 1 tsp of cumin seeds along with 1-1.5 red chilies and enough water to make a thick paste.

Heat a saucepan and add oil. Add mustard seeds and the remaining cumin seeds and chilies. Add asafoetida. Mix well. Stir in the chayote pieces and coat well. Add the lentils and 1/2 cup water, mix well. Cook on a medium-low flame until the ingredients come to a boil. Add the sambar powder if using, and cook until the raw smell goes away. Add the coconut paste, mix well, and cook for another five minutes.

Serve hot with rice or chapati.

Author: Shrinkingsodacan

Japanese Golden Curry with beef and mushroom

 This recipe.

Once beef is seared, remove from pan and set aside. Stir fry the mushrooms in the pan. When done, add the rest of the ingredients and continue with the instructions as above.

Bharwan Baingan

 https://www.youtube.com/watch?v=Q4R5tENjnMU&ab_channel=CookWithParul