Restaurant style creamy dal makhani

Ingredients:

Black whole urad dal-3/4 cup
Rajma-1/8 cup
Chana dal-1/8 cup
Salt-to taste
Water-enough for pressure cooking
Butter-2 tbsp
Oil-2 tbsp
Ginger garlic paste-1 tbsp
Green chillies-1
Kitchen king masala-2 tsp
Turmeric-1/2 tsp
Cloves-3
Cardomom-3
Tomato-3 (make into paste)
Kasoori methi-1/2 tsp
Milk-1/4 cup

Method:

1. Soak urad dal, rajma and chana dal in enough water for overnight. Next day rinse properly and keep it aside.
2. Now pressure cook dals with enough water for 1 hr in instant pot under pressure high.
3. Heat oil and butter in a pan and add cloves, cardomom, ginger garlic paste. Saute till the raw smell goes away.
4. Then add tomato puree, green chilly and cook till the oil is released. Now add turmeric, kitchen king masala and salt.
5. Add mashed dal and adjust consistency with water. Add milk.
6. Continue cooking till the dals are nicely mashed and creamy.
7. Add kasoori methi and little bit of butter. Turn off the stove and serve warm with roti or jeera rice.

Atte ka halwa

Ingredients:

Whole wheat flour-1 cup
Ghee-1/2 cup
Sugar-1 cup
Water-2 cups
Cardomom powder-pinch
Cashew-10

Method:

1. Heat a flat pan and add ghee. Once it is melted, add whole wheat flour and roast till golden brown and the raw smell of atta is gone.
2. Simultaneously while the atta is being roasted, take a pan and heat water. Add sugar and let it come to a boil. Simmer it if it starts to boil before the atta gets roasted.
3. Add sugar water to the pan with atta little by little and keep mixing vigorously.
4. Add cardomom powder and mix well.
5. Garnish with roasted cashew. Enjoy!

Talikala payasam

Ingredients:

Talikalu:

Whole wheat flour-1 cup
Ghee-1 tbsp
Water-enough to make dough

Payasam:

Rice flour-2 tbsp
Khus khus-1/3 cup
Mawa-1/4 cup
Milk-4.5 cups
Cashews-3
Almonds-3
Sugar-2 cups
Ghee-1/3 cup
Dry coconut powder-1 tbsp

Method:

1. Make dough with water and ghee. Make talikalu and put them on a plate with dry wheat flour. Sprinkle in between so they don't get stuck.
2. Dry roast khus khus, almonds, cashews and coconut slightly. Once they are cooled down, blend together with water to make a fine paste.
3. Boil 2 cups of water and add talikalu. Boil them till cooked. Add some milk if needed and continue till they are completely cooked.
4. Add sugar, khus khus paste, milk, mawa and continue to mix on a small flame.
5. Adjust sugar if needed and adjust milk based on consistency.
6. Switch of the flame and enjoy.

Chocolate popsicles

Ingredients:

Milk- 4 cups
Sugar- 3/4 cup
Cocoa powder- 3 tbsp
All purpose flour- 3 tbsp

Method:

1. Sieve sugar, cocoa powder and all purpose flour into a saucepan.
2. Add milk slowly while combining.
3. Bring it to a boil.
4. Once it cools down, pour into popsicle moulds. Enjoy!

Sambar in instant pot

Ingredients:

Toor dal-1 cup
Onion-1 medium
Tomatoes-2 medium
Sweet potato (purple)-1 big
Tamarind-lemon size
Jaggery-1'' cube
Salt-to taste
Green chillies-3 big
Sambhar powder-2 tbsp or to taste
Curry leaves-10
Hing-1/2 tsp
Turmeric-1/2 tsp
Cumin seeds-1 tsp
Mustard seeds-1/2 tsp
Oil-2 tsp

Method:

1. Pressure cook dal with 3 cups of water for 15 min in instant pot pressure cook high setting. Mash properly and keep it aside.
2. While the dal cooks, cut all the vegetables. You can add whatever vegetables you like.
3. Take tamarind in a bowl, add water to cover it and microwave for 2 min. Let it cool before you extract juice of it. You can also use tamarind paste but the taste may be a little different.
4. Remove dal and transfer it to a bowl. In instant pot saute setting, add oil. After the oil heats up, add cumin and mustard seeds followed by  hing, turmeric, chopped green chillies and curry leaves. Cook for 30 sec.
5. Add onions and tomatoes. Cook for a minute.
6. Add sweet potatoes and other veggies if u are using. Mix well.
7. Now add salt, red chilly powder or paprika if using, sambhar powder, jaggery and cook for a minute. Add tamarind juice, mix properly and stir it for 2 min.
8. Transfer the mashed dal and mix properly. Add enough water so as to make it thin (roughly 3-4 cups water).
9. Adjust for salt and other spices and cook for 10 min in instant pot pressure cook high setting.
10. Sambhar is ready and you can serve it with rice, idlis, dosa etc.

Poha dosa

Ingredients:

Sona masoori rice- 1 cup
Thin poha- 1 cup
Urad dal-1/4 cup
Thick yogurt- 3/4 cup
Methi seeds-1/4 tsp
Salt and sugar- add pinch to dosa batter while making dosas
Oil- to make dosas

Method:

1. Soak urad dal, rice and methi seeds overnight.
2. Rinse well and blend soaked stuff with yogurt, poha and enough water. Make sure poha is soft before you blend.
3. Ferment for 12 hr in instant pot at yogurt setting.
4. Store batter in the fridge.
5. While making dosas, add more water to make it dosa consistency and add a pinch of salt and sugar.
6. Make dosas and serve hot with sambhar.

Dal makhani

Ingredients:

For pressure cooking:

Black whole urad dal-3/4 cup
Rajma-1/4 cup
Chana dal-1/4 cup
Garlic cloves-3
Green chillies-3
Water-4 cups
Salt-1 tsp
Paprika-1 tsp
Pepper powder-1 tsp
Kitchen king masala-1 tsp
Ginger powder-1 tsp
Ghee-2 tsp

Tadka:

Ghee-2 tsp
Cumin seeds-1/2 tsp
Cloves-5
Cardomom-5
Cinnamon-1 in piece
Tomato-1 (make into paste)
Paprika-1 tsp
Kasoori methi-1/2 tsp
Cardomom powder-1/4 tsp

Other ingredients:

Heavy cream-1/4 cup
Milk-3/4 cup

Method:

1. Soak urad dal, rajma and chana dal in enough water for overnight. Next day rinse properly and keep it aside.
2. Now pressure cook dals with all ingredients listed under "pressure cooking" for 1 hr in instant pot under pressure high.
3. Once the pressure is released, turn the saute mode on the instant pot and add heavy cream and milk. Let it come to boil.
4. Meanwhile, prepare tadka by adding ghee to pan and add all masalas except for kasoori methi and paprika. Then add tomato puree and cook till the oil is released. Now add paprika and kasoori methi. Switch off the flame.
5. Add the tadka to boiling dal makhani and adjust for salt. Simmer until it reaches desired consistency.
6. Serve warm with roti or jeera rice.

Tomato pulao

Ingredients:

Garam masala:

Cloves-4
Cardomom-4
Bay leaves-2
Star anise-1
Mace-1
Dagad Phool-1
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Oil-1 tbsp
Jeera-1 tsp
Mustard seeds-1 tsp
Cashew-10 pieces
Onion-1 small
Tomatoes-2 large
Turmeric-pinch
Ginger garlic pase-1 tbsp
Cilantro-1/4 cup
Green chillies-5

Basmati Rice-1.25 cups
Water-2.25 cups
Salt-to taste

Method:

1. Soak basmati rice for 30 min.
2. Heat oil in instant pot. Add mustard and cumin seeds. Allow them to splutter.
3. Add masala listed under garam masala and saute for few sec.
4. Add cashews and saute for a minute till brown.
5. Add chopped onion, turmeric, salt, green chillies and mix well.
6. Add ginger garlic paste and saute till raw smell goes away.
7. Add chopped tomatoes, cilantro and mix well.
8. Add water, rice and check for spices.
9. Pressure cook on high for 11 min in instant pot
10. Let the steam go naturally and serve hot with raita. Enjoy!

Jowar vegetable paratha

Ingredients:
Servings-2

Jowar flour-1/4 cup
Whole wheat flour-3/4 cup
Shredded carrot-1/4 cup
Shredded spinach-1/4 cup
Jeera-1/2 tsp
Turmeric-1/4 tsp
Chilly powder-1/2 tsp
Salt-to taste
Oil-1 tsp
Hot water-for kneading

Method:

1. Knead all ingredients above into a soft ball.
2. Rest for 15 min.
3. Take a small ball and roll into thin paratha.
4. Cook with oil or ghee and serve with pickle and yogurt.