Kitchenwali

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Yogurt

November 30, 2021
Ingredients

Makes 3 cups

Amount Ingredient
3 cups milk
2 T yogurt

I use 2 T to be on the safe side, you can get away with using less than that.

Process

Instant Pot
1. Pour 1 cup of water in the instant pot, set in the trivet and then place 1 glass jar into the pot.
2. Fill jar with 3 cups of milk (you can skip step 1 and pour the milk directly into the pot).
3. Cover jar with foil or some other loose-fitting, heat-proof cover
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Steam: 1 minute
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1. After cycle completes and pot is safe to open, let milk cool to room temp and add yogurt; mix to incorporate.
2. Shut the lid (no need to seal) and press yogurt button; let incubate for 8 hours (it should begin counting down from 8:00).
3. Refrigerate
Stovetop
1. Bring 3 cups of milk to a rolling boil in a medium sauce pot, then turn off the heat and let it cool to room temp.
2. Pour milk into whatever container it’s meant to set in (old yogurt container, glass jar, etc.). Add 2 T yogurt, mix, and set to incubate in a warm environment (such as the oven with the oven light turned on or a warm area near the stove) for 8 hours.
3. Refrigerate
Notes
- If yogurt is still a bit runny after 8 hours, let it incubate for longer, up to or exceeding an additional 8 hours. It’ll be fine.
- Yogurt will set up further while refrigerated.
- Sugar or some flavorings can be added during incubation, though I’ve never tried this.
- Yogurt can be used any way store-bought plain yogurt would be.
- Strain for thicker consistency (“Greek style”).
- Can add milk powder as a thickener, or heavy cream though I’ve never tried either.
Base Ingredient // Pot-in-Pot // Recipe // Stovetop

cold ○ desi ○ one pot pan or bowl ○ pakistani ○ photo ○ vegetarian
Rose & Cardamom Milk Tea

November 30, 2021
Ingredients

Makes 1 cup

Amount Ingredient
½ cup milk
½ cup water
1 tsp tea, black, looseleaf (or 1 teabag)
2 pods cardamom, crushed
1 rosebud, dried
1½ tsp sugar

Process

Instant Pot
1. Add 1 cup of water to instant pot, place trivet inside and put pot-in-pot vessel on top.
2. Add all the ingredients to the smaller vessel and seal the lid.
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Pressure: High
Time: 3 minutes 
Release: Quick
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1. Strain into cup, enjoy hot.
Stovetop
1. In a small sauce pot on the stove set to medium high heat, add all the ingredients and cook until contents reach a roiling boil and threaten to spill over.
2. Lower heat and simmer for 5 minutes.
3. Strain into cup, enjoy hot.
Nutrition

Calories: 103

Notes
- Can add fennel seeds
- Can replace sugar with honey
Drinks // Pot-in-Pot // Recipe // Stovetop

calories calculated ○ desi ○ dump and go ○ pakistani ○ photo ○ quick ○ vegetarian
Dal Chawal

November 25, 2021
Both the dal and the rice were made in the Instant Pot at the same time using the pot-in-pot method. You can choose to make them separately if that’s what you prefer.

Ingredients

For the Rice

Amount Ingredient
1 cup rice, basmati
1 cup water
to taste salt

You can also add some oil or spices to the rice, I prefer to leave them totally neutral when pairing with dals.

For the Dal

Amount Ingredient
½ cup dal, masoor
1½ cups water
1 onion, small, sliced
½ tomato, roma
½ serrano, slit
½ tsp cumin seeds
½ tsp cumin powder
½ tsp salt
¼ tsp turmeric
⅛ tsp cayenne pepper
¼ cup cilantro, chopped

Process
1. Rinse rice until water runs clear, cover with water to soak; set aside.
2. Rinse dal, drain, set aside.
3. Slice onions to your preference, slice tomatoes into quarters (this makes it easier to remove the skins) and slit the pepper lengthwise once or twice.
4. Dump all ingredients except rice and cilantro into pressure cooker.
5. Place trivet inside the cooker, drain rice and add it + all the ingredients listed under “For the Rice” into an oven-safe container that will fit on the trivet and inside the pot.
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Pressure: High
Time: 7 minutes
Release: Natural
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1. When it’s safe to open, fluff rice with a fork and dish out. Smush tomatoes, peppers, and onions into the dal to homogenize; remove skins if desired.
2. Add cilantro, stir, and serve.
Notes
- You can make any amount of rice, as long as the volume of cooked rice will not overflow the pot-in-pot container. Cook time remains the same.
Mains // Pot-in-Pot // Recipe

desi ○ dump and go ○ mom’s recipe ○ pakistani ○ photo ○ quick ○ rice ○ vegetarian

Amount	Ingredient
3 cups	milk
2 T	yogurt

Amount	Ingredient
½ cup	milk
½ cup	water
1 tsp	tea, black, looseleaf (or 1 teabag)
2 pods	cardamom, crushed
1	rosebud, dried
1½ tsp	sugar

Amount	Ingredient
1 cup	rice, basmati
1 cup	water
to taste	salt

Amount	Ingredient
½ cup	dal, masoor
1½ cups	water
1	onion, small, sliced
½	tomato, roma
½	serrano, slit
½ tsp	cumin seeds
½ tsp	cumin powder
½ tsp	salt
¼ tsp	turmeric
⅛ tsp	cayenne pepper
¼ cup	cilantro, chopped

Ingredients

Process

Instant Pot

Stovetop

Notes

Ingredients

Process

Instant Pot

Stovetop

Nutrition

Notes

Ingredients

For the Rice

For the Dal

Process

Notes