Are there unlimited recipes to cook on an Induction Stove?
MIGHT BE, YES!
But if you are bored of cooking the same recipes every day, here are 3 mouthwatering recipes you should try to cook on the Induction stove.
These recipes will also bring an end to your boredom in this lockdown. So, let’s begin with the simple yet interesting dishes.
Wait for a second! First, have a look at the dishes we are going to discuss in this article. So, here is the list:
- Paneer Masala
- Chicken Biryani
- Vegetable Cutlet
- Rice Kheer
Already feeling mouthwatering? I know this North Indian dish is famous for its spices and tanginess. So, let’s look at how to cook it on the induction stove.
- One onion
- Ginger-garlic paste
- Two tomatoes
- Other regular kitchen spices
- Get a finely chopped onion and 2 finely chopped tomatoes.
- Now, make a ginger-garlic paste and cashew nuts for making the curry.
- Place the pan on the induction and add 2 tablespoons of oil or butter.
- One by one, start adding all the ingredients- ginger, garlic paste, onion, tomatoes, and curry. After that, select the ‘Saute Option’ of induction stove
- After allowing the mixture to saute for some time, turn off the induction and let it cool down.
- After it cools down, transfer it into a mixer grinder and blend it.
- FINALLY, the gravy is ready.
How to Make the Final Paneer Masala Sabji?
- Take a fresh pan and place it on the induction. Pour 2 tablespoon of oil and let it heat for a while.
- After the oil is heated, add cumin, clove, and pour the blended gravy.
- Now, add one-fourth teaspoon of chilli powder, one teaspoon of garam masala, salt as per your taste, and half a cup of water.
- Cook the gravy for 3 to 4 minutes and add the paneer cubes and cover the pan with a lid.
- Choose the option of ‘slow cook’ from the induction stove and cook the sabzi for 15-20 minutes.
- After the aroma starts spreading, uncover the lid and turn off the induction. Garnish Paneer Masala with fresh coriander and cream (if you are a cream lover).
- Serve it with Naan or Jira Rice and let your family members lick their fingers even.
Chicken Biryani (Vegetarians Stay Away!)
Veg Biryani or Chicken Biryani, the word Biryani is love.
There is one quote for Biryani:
“Biryani is not a dish; it’s an EMOTION!”
Biryani is a blend of aroma, colors, rice, and flavors. Let’s start the recipe before you lose your patience.
Chicken pieces, hung curd, red chili powder, turmeric, ginger-garlic paste, turmeric.
In Chicken Biryani, marinating chicken is the hardest and most important part. Marinate chicken pieces like below and get an astonishing taste out of it.
- Mix chicken pieces in thick hung curd and sprinkle red chilli powder, salt, turmeric, and ginger-garlic paste on it and mix it well.
- Allow the mixture to rest for at least 1 to 2 hours.
- When the mixture has completed its rest time, put a deep bottomed vessel on the induction stove.
- Add 2-3 teaspoons of oil + 2 teaspoons of ghee.
- Let it catch some heat, and then add cumin seeds, green cardamom, bay leaf, and saute for 1-2 minutes.
- Alongside, keep one chopped onion ready and add it to the vessel.
- Saute onion until it turns golden or transparent.
- Finally, add the chicken pieces and cook for 10 minutes.
- Add 1 cup of cooked basmati rice and spread it evenly over the chicken pieces. DO NOT FORGET to add 2-3 tablespoons of saffron water.
- Close the lid of the vessel and select the ‘Rice option’ from the induction stove.
- Let it cook for some minutes, and the delicious chicken biryani is ready to serve.
Vegetable Cutlet (Yummiest of all!)
Veggies may sound boring but, do not get vegetable cutlet lightly. It is one of the tastiest dishes and also easy to cook. Let’s look at the recipe!
- Take a large bowl and mix gram flour with chopped green chili, red chili powder, ginger, garam masala, salt (apt), and coriander powder.
- Now, it’s your turn to add vegetables to the mixture. You can add finely chopped carrots, capsicum, onion, and onion.
- Add water and need the mixture well. The consistency of the batter should not be thick or very thin.
- Take the dough in hand and shape it like patties.
- Put a deep bottomed skillet filled with oil to deep fry the patties on the induction stove.
- Choose the ‘Deep Fry’ option and put the cutlets into skillet.
- Let it fry till it gets a golden brown color and finally gets ready to serve with chutney.
Here is the end of three delicious recipes that will help fill your stomach with the treasure of aromatic and healthy food. I hope you have enjoyed these recipes.
Let us have a look at some interesting pros and cons of induction cooktop as well.
What are the Pros and Cons of an Induction Stove?
- Faster preparation– BEST advantage from the viewpoint of INDIAN Moms! As the cooking process speeds up on the induction stove, your mom can get free from the kitchen in less time.
- Easy to Clean– Hahaha, look at the parody; this pro is also the best! It decreases the responsibility of the one cleaning kitchen after cooking J
- Safe Cooking– Increasing chances of LPG cylinders and gas lines causing a hazard in the kitchen, induction stove looks safe.
- Fits Everywhere– May your kitchen platform be small or large, L-shaped or straight, induction cooktop fits everywhere.
There are many pros of induction cooktop, but the main CONS of it are mentioned below:
- It consumes more electrical power, and it requires special utensils to cook over the induction stove.
So, whenever you want to cook over an induction stove, you should be equipped with them. It includes a flat-base pan, special induction-cooker, etc.
Ending the post with a quote-
“If you eat healthy food, you remain wise and healthy.”
For more healthy and amazing recipes, stay connected with this page and bookmarks it in your browser as well. Happy Reading J