Instant Pot Lemon Quinoa

 What do you need

1.5 cups quinoa,washed well

1 spring curry leaves

3 green chilies,slit

3 tbsp peanuts

1 tsp mustard seeds

2 tbsp urad dal

1 tsp chana dal

4-6 tbsp lemon juice

3/4 tsp turmeric powder

1/2 tsp hing

salt

oil

3 3/4 cups water

What to do

• Press saute mode on instant pot and wait for a min.
• Add 1 tsp oil, when hot add mustard seeds when the seeds pop add urad dal,chana dal,hing,green chilies and curry leaves and saute for 30 secs.
• Add the peanuts and saute until they turn light brown.
• Add the quinoa,salt,turmeric and saute for a min.
• Now add the water and lemon juice.Check for salt.
• Turn off saute mode.With venting knob in Venting Position, close the lid, then turn venting knob to Sealing Position.Pressure cook for 4 minsthen Natural Release for 20 minutes .
• After natural releasing, turn the Venting Knob to the Venting position to release the remaining pressure.
• Open the lid carefully.
• Serve warm.

Jowar dosa

What do you need:

1 cup jowar flour

1/2 cup fine sooji/rava

1/2 cup curd/plain yogurt

1 tsp sugar (optional)

1/2 baking soda

salt

oil/ghee

What to do:

• In a blender, take jowar flour, sooji, curd, salt, sugar and use enough water to attain dosa batter consistency.
• Let the batter rest for an hour.
• When you are ready to make dosas, heat the dosa pan on medium heat. When hot sprinkle water to cool the pan. Wipe off with a towel.
• Add baking soda to the batter and mix well. Spread 2 ladleful of batter on the pan and spread evenly.
• Drizzle the oil/ghee on the edges and increase the heat to medium high.
• When you see the edges turning brown, gently release the edges from the pan with a spatula and place the dosa on a plate.
• Serve with chutney and sambar.