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Instant Pot Boiled Eggs

In my latest quest of being healthier, I am trying to eat two eggs for breakfast every morning. Protein is key to feeling fuller and that assists me in not snacking mindlessly until lunch time. It has worked so far and I will continue to do this. I save time by using the instant pot and it creates a healthy breakfast…this is a win win situation ya’ll! So if you’re struggling with mid-morning snacking (or just want to learn how to use your IP!), try this boiled egg recipe. I hope it helps you achieve your health goals!

Recipe:
2 boiled eggs (or as many as you need to make)

Method:

1. Add in one cup water to the instant pot.
2. Place the trivet in the pot
3. Place your eggs on the trivet
4. Place the lid on the instant pot and seal the vent (place the vent in the middle)
5. Select the manual button and adjust/decrease time to to 3 minutes
6. Set it and forget it! This is the perfect time to get ready for work or make a coffee
7. Once the instant pot beeps, it’s done!
8. Using a spatula, quick release the seal (be careful, this will be hot and steamy!)
9. Open the lid and remove boiled eggs
10. Place in bowl of cold/ice water for 5 or so minutes
11. Peel and enjoy the perfectly boiled eggs!

Here I’ve made a breakfast salad of greens, topped with cucumbers, apricots, the boiled eggs and blueberries. Feel free to add in your own favourites!

Happy to help!

Let me know if you try out this recipe and which milk you chose to use! I usually reply to emails within 24 hours 🙂

xoxo

Tabassum

@kashmirifoodie

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Kashmiri Pakistani Kabobs

RECIPE

Ingredients

1 pound ground beef or ground chicken

1 medium onion

2-3 stalks green onion

1/2 tomato

4 green chilli peppers

1/2 cup fresh coriander

3 or 4 fresh mint leaves

1 teaspoon cumin seeds

1 teaspoon coriander seeds

3/4 teaspoon salt

1/2 teaspoon laal mirch (red chilli pepper)

1/2 teaspoon garam masala OR chaat masala (both can be found in Halal grocery stores)

1 egg

Directions

Using a mortar and pestle, crush the cumin seeds and coriander seeds gently [so like roughly and not a complete grind]

Set that aside

In a food processor, add the onion, green onions, tomato, green chilli peppers, coriander and mint leaves and mix this up roughly on medium speed

Add this mix to the meat in a metal mixing bowl along with all of the spices and mix everything together-use your hands for best results [you can wear disposable gloves if touching meat isn’t your thing]

Once everything is incorporated, add in the egg and mix it throughout

Wash your hands thoroughly or dispose of gloves 🙂

Make patties for burgers or oval kabobs as pictured above

Now you have two options for cooking:

1. Fry these baby’s up: Set stove to medium heat and in a pan add vegetable oil coating the entire bottom surface. Add a few kabobs to the pan at a time leaving space in between. Cook until browned evenly on all sides and inside. This is for the professionals. I personally do not use this method often but my mama does and they are yummmmmmy. I usually cut one kabob open to check to see it’s thoroughly cooked!

2. Bake the kabob’s in the oven. This is the safer choice-avoid oil splatters and cooks evenly throughout-this is the no worry method and my go to! Set oven to 450, and in a baking tray coated with vegetable oil, line the kabobs up leaving a bit of space between each piece. Place in oven and cook for about 30-45 minutes depending on your oven. Remember to rotate your kabobs in the pan halfway through to cook evenly.

Serve with biryani and raita {yoghurt with cucumbers and chaat masala} or make a kabob wrap and enjoy!!!!!!!!

**Stay tuned for recipes on raita, chaat papri and masoor ki daal!**

***E-mail me suggestions on other recipes you’d like to see!***