Top Recipes To Cook & Serve With Inox IB Cookpot
Avias World Inox IB Stainless Steel Cookpot is one of the most loved best quality cookware products by our customers. More and more people are selecting our cookpot.
That’s why we wanted to share a few recipes that you can cook with our Stainless Steel Inox IB Cookpot and try them out.
If you are also our Inox IB Cookpot buyer or planning to buy one, then this post is a must-read for you.
Top Recipes To Cook With Inox IB Stainless Steel Cookpot
We have tried a few recipes and created reels around them on our Instagram handle, you can follow us there as well to keep yourself updated.
Let us have a look at the recipes:
1- Malai Kofta:
100 grams grated paneer or 50 gram khoya. Next add in 2 tablespoons corn flour or maida and some chopped dry fruits (kishmish/almond/kaju). 1 tsp kasuri methi and salt according to your taste. Mix the mixture and take some mixture and flatten it with your palms. Carefully add the paneer kofta to the hot oil.
You can use the INOX induction bottom Cookpot for frying kofta.
Now prepare cashew, onion and tomato purée. Set aside.
Heat 3 tablespoons of oil in a thick-bottomed Avias stainless steel cookpot. Add 3 spoon khoya and cashew, onion, tomato puree. Add salt, red chili powder, garam masala, turmeric powder, coriander powder and 3 tsp cream
And fry them in your Inox IB Cookpot for a few seconds.
Mix and sauté the gravy till the oil starts to leave the side of the masala paste. This will take about 9 to 10 minutes on low to medium-low heat. Add 2 cups of water, Simmer for 8 to 10 minutes on low to medium-low heat or until the gravy becomes thick and creamy enough. You should also see some oil release on the top layer of the gravy.
Gently place the gravy on the kofta.
Garnish with coriander or mint leaves and serve it hot.
Check out the recipe video here.
2- Zucchini Halwa:
Take one zucchini, wash, peel, grate and squeeze out the water completely.
Heat the ghee and add grated zucchini in your Inox IB Stainless Steel Cookpot.
Sauté for 5 minutes over medium flame or until the raw smell goes off.
Then add sugar, mix well and bring the mixture to boil.
When it starts boiling, add khoya and stir continuously to prevent sticking.
When khoya melts, reduce the flame to low and cook until almost all the moisture has evaporated, it takes approximately 5 to 6 minutes.
Add cashews or almonds, mix and turn off the flame.
Delicious and mouth watering halwa is ready in your Inox IB Stainless Steel Cookpot. It can be served warm or cold, and tastes great either way.
Check out the recipe video here.
Take 2 Cups of Biryani rice. Wash properly using tap water.
Soak the rice: Deeply fill the rice bowl with water for 30 minutes. Now drain water from soaked rice and add rice in hot boiling water. Add salt and gently stir with a spoon.
Now cover the Cookpot and cook rice for 3 minutes so it gets fluffy. We need to cook rice. 80% rest will be cooked on steam. After 5 minutes, check the rice with a hand. It needs to be 20% hard. Carefully drain water. Now rice is ready to make a biryani layer.
Use the same Inox IB Cookpot for making masala for vegetable biryani. Heat the oil and add grated garlic, chopped onion, Sauté for a minute to make it aromatic.
Now add salt, biryani masala, Degi mirch, coriander powder, and stir for a minute then add soaked soybean and veggies (peas/green beans/paneer/mushroom/carrot) to the mixture.
Now separate some amount of vegetable mixture. And start layering. One layer of vegetable mixture, another layer of rice repeat layers.
After layering add red food color on top of the layered biryani, properly cover the lid and cook biryani on high heat for 2 minutes then turn the heat to low for 15 minutes so it gets perfect steam (dum). After that, the vegetable biryani will be ready to serve.
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