*Instant Pot (IP) Setting Options* IP setting: High Pressure *Steam and more Setting:* – The highest possible heat setting in an IP For 3Q IP:Press Steam button again to change to MORE option. For 6Q IP: press Adjust button to change to MORE option.
Set to Venting mode or Sealing Mode
QPR – Quick Pressure Release NPR – Normal Pressure Release
All other settings like High Pressure, Low Pressure mode: use the Pressure button.
Hope this helps!
Additional NOTES: Steam and More is the highest setting in IP. Quick to come to high heat for OPOS cooking like Flash Cooking! So that vegetables dont over cook as in traditional method or the need to keep tending to the veggies by opening to peek to see if it cooked right… In OPOS method we flash cook veggies to preserve texture, color, and nutrients and then transfer quickly into a serving dish to stop the cooking process, preventing overcooking. Hope this helps!
1 C organic whole wheat flour 1/2 C water (add 1 tbs of water at time)
1. Mix with the back end of a wooden ladle to wet sand consistency until no dry flour remains. Set aside for an hour so that the dough becomes soft and pliable. 2. Pinch off a golf ball sized dough. Flatten and dip either side with a fine flour like Rice flour. 3. Roll into a small circle with a rolling pin . Smear all over with about 1/2 tsp water. Fold into half. Then fold diagonally into a triangle. 4. Roll into triangular shaped parathas. 5. Cook on medium heat on both sides, until soft brown spots form and the layers separate.
Serve with a kurma or mixed veggie sabzi and with plant based yogurt Raita!
Ingredients for paste: 1 tbsp cashews 1 tsp khus khus (white poppy seeds) 1/4 cup fresh grated coconut (frozen works as well) 3-6 cloves garlic (optional) 1 inch piece ginger 1 tsp red chilli powder (or to taste) 1 tsp turmeric powder 1 tsp sea salt (or to taste) 2 tsp coriander powder (dhaniya) 1 tsp garam masala powder 1/4 cup plant based yogurt or plant milk
Whole Spices, to add to above paste (optional): 1 bay leaf 2 cardamom pods 3 cloves 1 small piece cinnamon 1-2 green chillies, chopped (as per taste)
Ingredients: 2 tbs + 1-2 C water 1 1 C plant yogurt 1 large onion, finely chopped (optional) 1 large tomato finely chopped 1/2 cup chopped green beans 1/2 cup chopped carrots 1/2 cup chopped potato 1/2 cup green peas 1/2 cup cauliflower florets Vegetables can be substituted and quantities changed based on availability/season
Grind all paste ingredients with as little water as possible.
Add water to the bottom of instant pot, then place the steam rack insert inside.
Layer vegetables according to cook time in instant pot, poring masala paste on the top most layer. Be careful not to let this paste become too runny and touch the bottom of instant pot insert. They will burn.
Set the instant pot to the high pressure “Steam and More” setting for 2 minutes, making sure the valve at the top is pointed to the steaming mode.
After it is finished, quick release the pressure by moving the valve forward to the venting mode.
Open the instant pot, remove the insert, and mix the vegetables with 1-2 cups of water, plant yogurt, and plant milk.
Serve with chopped cilantro. Enjoy with parathas, rotis, naan, tortillas, pita pockets etc!
Ingredients: 1 1/2 C whole wheat flour 1 1/2 C all purpose flour 1/4 tsp active dry yeast for slow overnight rise, or 1 packet for quick rise in 2 hrs 1 heaping tsp salt 1 1/2 C water Optional ingredients: 2 tbs sesame or poppy seeds for sprinkling on top Herbs, or finely chopped greens, onions, or roasted jeera
Mix all dry ingredients until well combined.
Add 1 C water and then add the other 1/2 C, 1 tbs at at time. Mix well to get wet sand-like texture.
Set aside for 2 hours or overnight until the dough has risen. (Vary amount of yeast)
Lightly fold the dough. Divide it into 6 parts using flour as required, shaping dough into smooth balls.
Place the balls of dough on a lightly floured baking sheet or pizza stone, at least a couple of inches apart. Flatten the tops slightly with your fingers, and cover with a kitchen towel. Let the buns rise for an hour.
Preheat the oven to 370F degrees.
Brush the tops with a little water, plant milk, or aquafaba (chickpea liquid) for a glossy look. Sprinkle some sesame seeds or poppy seeds on the top, if desired.
Place the buns in the oven and bake for 25 minutes.
Remove to a cooling rack and allow the buns to cool before cutting them.
*NOTE: reduce water when you add greens or onions – 1 C Flour : 2/3 C water, Add 1 TBS at a time.)
Use for veggie burger buns or pav buns or with vegan butter or jam.
This is a very forgiving recipe, so don’t fret. If its too watery its ok, not too stiff.
If the bread you bake becomes very hard, don’t worry, process baked bread in a food processor to form bread crumbs. Store in refrigerator and use in 5-10 days.
Opos Ragi Mudde Recipe in Stove top Pressure Cooker or IP In a 2ltr Stainless Steel Pr Cooker or IP 1 c water A pinch of salt (optional) 2w on high (Steam and More 2 mins) QPR, mix in 1/2 c ragi flour. Mix well to avoid lumps. Ensure there is no dry flour. Keep closed for 15mins.
Keep the pr cooker closed along with the whistle. No need to switch it on/warm/heat again. Open and shape into mudde, by dipping your hand in cold water.
Use home ground ragi flour. It needs 2c of water for 1c of flour. Water required varies with flour. Fresh flours give better results.
Traditionally Ragi mudde is eaten with a very spicy sambar made with either spinach or something similar but spicy!
Courtesy and all due respects to Shri. Ramki of OPOS!