POT LA RECIPES

Steps:

• Grind the grated coconut. Add 3 cups of warm water to it. Pour out the coconut milk and keep aside. Grind the onion, ginger and cumin seeds and make a smooth paste. Peel the skin and cut the parwal into two pieces. Cut the potatoes into pieces. Heat oil in a pan. Add the potatoes, parwals, salt and turmeric powder. Cover the lid for sometime. Then fry it till it is red. Add the grated spices and powdered spices and fry. Then add the coconut milk and grated coconut to it and let it boil till it is cooked.

Steps:

• n a large bowl, stir together the tomato sauce, stock, Italian seasoning, and garlic powder, and season with salt and pepper. Pour 1 cup (240 ml) plus 2 tablespoons of this mixture into the pot. Place a steam rack/trivet with handles in the pot.
• Add the ground beef, ½ cup (60 g) of the cheese, the bread crumbs, olives, fennel seeds, and ½ teaspoon each salt and pepper to the remaining tomato sauce in the large bowl.
• Cut ½ inch (12 mm) off the top of each bell pepper; reserve the tops. Scoop out the seeds and inner membranes. Finely chop the tops, discarding the stems, and add to the meat and sauce mixture in the large bowl. Add the pepperoni slices and stir until everything is thoroughly combined. Spoon the mixture into the peppers and place them upright on the trivet. Gently press the remaining ½ cup (60 g) cheese onto the filling.
• Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 10 minutes at high pressure.
• When the cooking time is up, turn the valve to Venting to quick-release the steam. Carefully remove the lid. Using tongs and a large spoon, gently remove the peppers from the pot; they will be very tender. Remove the trivet and stir the sauce in the pot. Spoon the sauce over the peppers and serve right away.