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Do you like Indian food? Do you like the Instant Pot (who doesn't?) "The Complete Indian Instant Pot Cookbook" by Chandra Ram is the book for you!
With 130 traditional and modern recipes, this book brings favorite Indian dishes and flavors to home cooks and they can all be prepared in the favorite appliance. And, if your Instant Pot has the stackable dishes for pot-in-pot cooking, you can cook your main dish in the bottom pot and your rice in the top!
The recipes are divided into 11 chapters: Ghee, Yogurt and Cheese; Pickles and Chutneys; Snacks and Chaats; Soups; Vegetables; Porridge and Rice; Biryanis; Lentils, Chickpeas and Pulses; Meat and Seafood; Breads, Pancakes and Crepes and Desserts.
The first chapter, Ghee, Yogurt and Cheese has recipes for accompaniments for a lot of dishes, such as Cucumber Raita, drinks like Chai Lassi and yogurt to try to make yourself in the Instant Pot, Coconut Milk Yogurt.
Pickles and Chutneys also have accompaniments like Mango Chutney and Spicy South Indian Lime Pickle.
Snacks and Chaats have appetizers like Potato Pea Samosas and Idli Chaat, which is Fried Lentil and Rice Cakes.
Soups has recipes for Aloo Gobi Chowder, which is Creamy Potato and Cauliflower Soup, and Spiced Lentil Soup.
Vegetables includes dishes that could be a side or a main dish, such as Saag Paneer, which is Stewed Spiced Greens and Cheese and Punjabi-Style Pumpkin Curry.
Porridge and Rice has dishes such as Coconut Upma, which is a Semolina Porridge, and Preserved Lemon Jeera Rice.
Biryanis, which is a dish made with rice includes Vegetable Paneer Biryani, which is Rice with Vegetables and Cheese and Mughal Chicken Biryani, which is a chicken dish with rice with cinnamon and almonds.
Lentils, Chickpeas and Pulses includes dishes for Dal Makhani, which is Creamy Spiced Lentils, Bengali Cholar Dal, which is a Coconut Chickpea Stew, and Coconut Chile Summer Vegetable Kootu, which is Stewed Vegetables and Moong Beans.
Meat and Seafood has dishes such as Tea-Braised Lamb Stew, Orange Cumin Salmon and Butter Chicken with Spiced Cashews.
Breads, Pancakes and Crepes has dishes like Dosas, which are Fermented Lentil and Rice Crepes, Carrot Beet Cilantro Uttapams, which are Savory Vegetable Pancakes and everyone's favorite bread, Naan.
Desserts end things with Chocolate Chai Pudding, Orange Cardamom Cheesecake and Lime Coconut Kheer with Cardamom Poached Pears, which is a kind of rice pudding.
A friend of mine always loved Chicken Jalfrezi, so when I saw Chicken Jalfrezi Frankies, which is basically the dish but in Naan wraps, I knew I had to make it. You saute the onions, peppers and the chicken First, and then you pressure cook the whole thing to get that delicious flavor. It was really good and tasted just like I remember Jalfrezi. Everyone who loves Indian food at my house loved it. A word of warning – curries tend to get spicer as they sit, which my husband didn't realize so when he had leftovers the next day, they were really spicy! Be careful.
"The Complete Indian Instant Pot Cookbook" is published by Robert Rose. It is $24.95.
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Contact Amy Phelps at aphelps@newsandsentinel.com