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    The Essential Indian Instant Pot Cookbook (Cuisine of North India and Pakistan)
    The Essential Indian Instant Pot Cookbook (Cuisine of North India and Pakistan)
    The Essential Indian Instant Pot Cookbook (Cuisine of North India and Pakistan)
    Ebook188 pages3 hours

    The Essential Indian Instant Pot Cookbook (Cuisine of North India and Pakistan)

    By A. Kh'an

    ()

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    About this ebook

    This cookbook is filled with 90 delicious classic popular Indian and new dishes, recipes are simple, well-tested comfort dishes for all season and occasion.  
    This indispensable book is the ultimate collection of delicious every day and/or any special occasion meals.
    The Essential Indian Instant Pot Cookbook covers each meal of the day, offering plenty of tried-and-true classic recipes and new recipes, such as Butter Chicken, Tikka Masala, Lamb Rogan Josh, World famous dish 'Nihari', Biryani, Channa Masala and alongside a hearty array of contemporary meals, such as Lamb Korma, braised lamb with caramelized onions, cauliflower and Potato, and more!
    This book also contains recipes of spice mix recipes as bonus for your convenience.

    LanguageEnglish
    PublisherA. Kh'an
    Release dateJan 25, 2019
    ISBN9781386917373
    The Essential Indian Instant Pot Cookbook (Cuisine of North India and Pakistan)
    Author

    A. Kh'an

    A.Kh'an is a student of history, Advocate for human rights and gender equality. A.Kh'an interest include travelling and International Cuisine.RIP -- Victims of Pittsburgh synagogue massacre (Oct 2018).RIP Victims of terrorism around the world and over 70 thousands died in Pakistan from terrorism.RIP to all innocent victims of wrongful wars around the world.Salute to all the victim journalists who sacrificed their life for human rights and/or are jailed, or are facing harassment around the world.Free Catalan & leaders in new Franco SpainFree Kurdistan - Prophet Abraham was KurdishFree Kashmir - occupied by Baharat (India) - Anti-Abrahamic religion Modi.U.N., should allow Kashmiris, Kurdish, Syria, Sikkim Catalonia to choose freedom like East Timor - Its basic Human rights.Bhartiya-American Nikki Haley believes confederate flag represents heritage (daily beast Dec 2019).. Confederates is a terror group and flag is fascist. Haley has close ties with Fascist Bhratiya N. Modi and with war criminal Henry KissingerFascism is fascism is fascism."The key to growth is the introduction of higher dimensions of consciousness into our awareness." - Lao Tzu"Bespreekbaarheid' (speakability) – that everything can and should be talked about."Mar 2018 - A.Kh'an's 'Slow Cooker Chicken Tikka Masala', was selected as a runner-up in the Slow Cooker Around the World contest and will appear in Taste of Home September/October 2018.Cook Books by A Kh'anBook Of Biryani (English edition and Hindi edition)Kabab (International)Mughali (Vegetarian / Vegan) Mughal cuisine of North India and PakistanMughali Mughal Cuisine of North India and Pakistan (Cooking for Two)30 Minute Mogul Cuisine Meals Mogul Cuisine of North India and PakistanChana Masala 50 Fun Way to Enjoy Healthy Chickpeas50 Shades of Mogul Cuisine (Cuisine of North India and Pakistan)50 Shades of Rotisserie Chicken50 Shades of PastaAvocado Cook BookHealthy Umami Pita Bread SandwichHungry Student Cookbook I and II ( I and II combo)And moreAnd many non-fiction booksFew notes for my readers. Following information will help my readers to read and understand all my writings.All my books, mostly uses U.S spelling, except for the quoted material, which often uses U.K. or Common Wealth spelling. *Words that appear in brackets within quotes are not found in the original texts, and were added by the translators or are my personal comments, etc.Sentences and Words maybe from British or Common Wealth or U.S English or International English or simplified English.Many of my readers are not from USA, so simple English is used so it is easy to read, understand or can be easily electronically translate.

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      Book preview

      The Essential Indian Instant Pot Cookbook (Cuisine of North India and Pakistan) - A. Kh'an

      A  Kh’an

      Copy right

      Copyright © 2019 by A. Kh’an

      All rights reserved. No part of this publication may be reproduced distributed or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods without prior written permission of the author or publisher.

      Disclaimer Notice: Please note the information contained within this document is for entertainment purposes only. Every attempt has been made to provide accurate, up to date and reliable complete information. No warranties of any kind are expressed or implied. Readers acknowledge that the author is not engaging in the rendering of legal, financial, medical or professional advice. By reading this document, the reader agrees that under no circumstances are we responsible for any losses, direct or indirect, which are incurred as a result of the use of information contained within this document, including, but not limited to, —errors, omissions, or inaccuracies. This book is for your entertainment purpose only.

      All text in this book are protected by copyright.

      Cook Books by A  Kh'an

      Book of Biryani (English edition and Hindi edition)

      Kabab (International)

      Mughali (Vegetarian / Vegan) Mughal cuisine of North India and Pakistan

      Mughali Mughal Cuisine of North India and Pakistan (Cooking for Two)

      30 Minute Mogul Cuisine Meals Mogul Cuisine of North India and Pakistan

      Chana Masala 50 Fun Way to Enjoy Healthy Chickpeas

      50 Shades of Mogul Cuisine (Cuisine of North India and Pakistan)

      50 Shades of Rotisserie Chicken

      50 Cool White Dishes

      100 No-Cook Gourmet Dish Recipes

      Avocado Cook Book

      Healthy Umami Pita Bread Sandwich

      Hungry Student Cookbook I and II ( I and II combo)

      And more

      Table of contains

      Introduction (Page 5)

      How to use this book (Page 6)

      Traditional Fare (menu) (Page 7)

      Spice Mix (page 8)

      Chicken (Page 16)

      Beef (page 45)

      Lamb / Mutton / Goat (Page 80)

      Seafood  (Page 112)

      Vegetable (Page 120)

      Dhal  (Page 134)

      Rice (Page 140)

      Broth (Page 146)

      Tips

      Index (list of all recipes) and Page number 148

      Copy Right Page (Page 153)

      Introduction

      A.Kh'an's 'Slow Cooker Chicken Tikka Masala', was selected as a runner-up in the Slow Cooker Around the World contest and appeared in ‘Taste of Home’ subsidiary of ‘Reader’s Digest’—September/October 2018, issue. Author is recipe developer and seasoned recipe tutor.

      The Essential Indian Instant Pot Cookbook features more than ninety tasty recipes developed specifically for electric pressure cooker, such as Instant Pot, Foodi, other electric cookers.

      This is an unofficial cook book of all types electric pressure cooker.

      Please read manual of your electric cooker for safety, cooking time and liquid required to cook safely and properly.

      This cookbook is filled with 90 delicious classic popular Indian and new dishes, recipes are simple, well-tested comfort dishes for all season and occasion.   

      This indispensable book is the ultimate collection of delicious every day and/or any special occasion meals.

      The Essential Indian Instant Pot Cookbook covers each meal of the day, offering plenty of tried-and-true classic recipes and new recipes, such as Butter Chicken, Tikka Masala, Lamb Rogan Josh, World famous dish ‘Nihari’, Biryani, Channa Masala and alongside a hearty array of contemporary meals, such as Lamb Korma, braised lamb with caramelized onions, cauliflower and Potato, and more!

      This book also contains recipes of spice mix recipes as bonus for your convenience.

      The Essential Indian Instant Pot Cookbook is a must have for all newbie to Indian recipes or seasoned home or resultant chef.

      Whether you're looking to expand your electric pressure cooker recipe repertoire or seeking the ultimate gift for the electric pressure aficionado, this is the only cook book to have and enjoy, all year long.

      How to use this book

      Below are some tips how to cook recipes in this book using instant pot, Electric Cooking Pot, and (Ninja) Foodi and other pressure cooker.

      1. Read instructions book which comes with your cooker.

      2. Learn how to use mode buttons from instruction book which comes with the pot. The buttons on the control panel are there to help you decide on your cooking time, e.g: chicken, stew, rice, etc.

      3. Follow cooking time in your instructions book, timing in this book is estimate time.

      4. Silicone rubber ring inside of the inner pot has to be washed and cleaned after each use, and clean instant pot bowl after each use. Follow the manufacturer’s directions for cleaning the various components of your electric pressure cooker.

      5. Replace ‘Silicone Rubber’ ring inside of the inner pot, according to instruction book or when it might become a little off track and doesn’t cook properly.

      6. Never fill pot beyond maximum line in the bowl of the pot. This may clog venting knob.

      7. Always add minimum liquid according to the pot’s instruction book, so food would not burn.

      8. After sauté anything, clean the pot or add little water/broth scrap with safe spoon, so pot is able to pressurize properly.

      9. Some electric cooker can be use as slow-cooker, check instruction book

      10. Always be careful when using an any electric or any pressure cooker, especially removing the lid, always remove the lid or cover or top away from face.

      Traditional Fare (menu)

      Appetizer

      Samosa or any savory appetizer

      Soup

      Clear vegetable soup or any light soup

      Entrees

      Two dishes of any type of vegetable and 1 dhal with Roti and plain rice or 1 vegetable dish and 1 curry or Korma curry with Naan or any bread and pilaf or hearty soup like Haleem.

      Served with dinner salad and condiments

      Desserts

      Fudge or rice pudding or any 1 dessert

      Beverage

      Water

      Tea or cool drink is served after dinner 

      Spice mix

      Note: Mix of spices are designed to give unique flavor to a dish. Following mix of spice can be made in advance and keep in air tight containers for about six months or in freezer for freshness.  Following spice mix are from and inspired from ‘Mughali—Cuisine of North India and Pakistan’ by author of this book .

      Curry Powder

      Ingredients

      ½ cup coriander powder

      ¼ cup cumin powder

      ¼ cup turmeric powder

      ½ teaspoon black pepper powder

      1 teaspoon cayenne pepper powder

      Direction

      Mix well in a non-reactive bowl. store in dark and cool place or in freezer.

      This recipe is copywrite protected. Please source this book, if use recipe on TV, YouTube, or any place

      Curry Paste  

      Ingredients

      ½ cup coriander powder

      ¼ cup cumin powder

      ¼ cup turmeric powder

      ½ teaspoon black pepper powder

      1 teaspoon cayenne pepper powder

      1 tablespoon garlic paste

      1 tablespoon ginger paste

      Water or oil

      Direction

      Mix well in a medium size bowl, make a fine paste.

      This recipe is copywrite protected. Please source this book, if use recipe on TV, YouTube, or any place

      Garam Masala

      Ingredients

      ½ cup coriander seeds

      ¼ cup cumin seeds

      1 tablespoon caraway seeds

      1 tablespoon black cumin seeds

      5 bay leaves

      5 Black cardamoms

      10 cloves

      Six 2-inch cinnamon

      2 teaspoon black pepper

      2 medium size whole dry red pepper

      Direction

      Dry roast all the ingredients on low heat until crackle for about 1 minute or until fragrant. Grind in spice grinder or in coffee grinder until fine powder.

      This recipe is copywrite protected. Please source this book, if use recipe on TV, YouTube, or any place

      Shah Mir Garam Masala

      Ingredients

      4 tablespoons black peppercorns

      1 1/2 teaspoons whole cloves

      1 tablespoon fennel seed

      4 tablespoons black cumin seed

      2 large bay leaves, crushed

      2 tablespoons green cardamom pods with seeds

      1/2 teaspoon chopped mace strands

      4 cinnamon sticks, broken

      1 teaspoon Coriander Seeds

      1 large Kashmiri red pepper or any dry hot red pepper (and to taste) [optional]

      Dry roast all the ingredients (except dry red pepper) on low heat until crackle for about 1 minute or until fragrant. Grind in spice grinder or in coffee grinder until fine powder.

      This recipe is copywrite protected. Please source this book, if use recipe on TV, YouTube, or any place

      Tikka Masala

      Ingredients

      2 teaspoon Cumin powder

      2 teaspoon Black pepper

      2 Teaspoon Garam masala

      2 teaspoon coriander powder

      2 teaspoon paprika powder

      ½ teaspoon garlic powder or garlic paste

      ½ teaspoon ginger powder or ginger paste

      ½ teaspoon cayenne pepper powder

      ½ teaspoon sugar

      1/2 teaspoon Annatto seeds powder or drop of red color (optional) [add before using to make a paste]

      Direction

      Mix all together in a non- reactive bowl.

      Note:  1: The coriander and cumin powders must be freshly ground.

      2: This will keep for months if stored in an airtight container or in freezer

      This recipe is copywrite protected. Please source this book, if use recipe on TV, YouTube,

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