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Masala Chai
COSORI ORIGINAL
5 Min
Prep Time
11 Min
Cook Time
2
Servings
Ingredients
Salmon Salad:
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2 black tea bags
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1½ tablespoons cornstarch
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½ tablespoon sesame oil
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1 teaspoon kosher salt
Hummus
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1 cup water
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1 ½ cup whole milk, oat milk or milk substitute of your choice
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2 teaspoons sugar or sugar substitute of your choice
Items Needed:
4 whole cardamom pods
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2 cinnamon sticks
Items Needed
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2 slices fresh ginger, 1/8-inch each
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2 whole cloves
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1 star anise
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½ teaspoon whole fennel seeds
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¼ teaspoon black peppercorns
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7 large shrimps (31/35 size), peeled and deveined
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8 clams
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7 mussels
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Parsley, chopped, for garnish
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1 lemon, sliced into wedges, for serving
Items Needed:
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Heat safe container
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Aluminum foil
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1 egg, beaten
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½ tablespoon flaky salt, for garnish
Items Needed
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4 ramekins (8–10 ounces each)
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Rolling pin
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Pastry brush
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1 tablespoon flat leaf parsley, chopped
Cilantro Lime Crema:
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2 slices fresh ginger, 1/8-inch each
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1/4 cup feta cheese, crumbled
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2 whole cloves
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1 star anise
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1 teaspoon kosher salt
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¼ cup olive oil
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½ teaspoon whole fennel seeds
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¼ teaspoon black peppercorns
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7 mussels
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Parsley, chopped, for garnish
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1 lemon, sliced into wedges, for serving
Items Needed:
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Heat safe container
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Aluminum foil
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Salt, to taste
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2 cups corned beef, medium diced or shredded
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Kosher salt, to taste
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2 sheets frozen puff pastry, thawed
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1 egg, beaten
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½ tablespoon flaky salt, for garnish
Items Needed:
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4 ramekins (8–10 ounces each)
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Rolling pin
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Pastry brush
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1 tablespoon flat leaf parsley, chopped
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1 lemon, zested and juiced
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½ teaspoon baking soda
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½ cup heavy whipping cream
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¼ cup chicken stock
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1/3 cup Parmesan cheese, grated
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1 tablespoon flat leaf parsley, chopped
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2 cups mozzarella, shredded
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1 teaspoon Italian seasoning
equipment used
Directions
STEP 1
Place all of the ingredients into a heat safe container and cover it with foil.
STEP 2
Pour 2 cups of water into the inner pot of the COSORI Pressure Cooker.
STEP 3
Place the steamer rack into the inner pot, followed by the heat safe container.
STEP 4
Place the lid onto the pressure cooker and slide the vent switch to Vent.
STEP 5
Press Keep Warm to disable and select the Pressure Cook function.
STEP 6
Adjust pressure to high and time to 4 minutes, then press Start.
STEP 7
Release pressure naturally for 10 minutes by leaving the pressure cooker alone, then slide the vent switch to Vent to quickly release the remaining pressure.
STEP 8
Open the lid carefully and remove the container, then strain out the tea bags and spices and serve the tea in mugs.
STEP 9
Fluff the paella and transfer onto a large serving dish or paella platter.
STEP 10
Add the shellfish on top of the rice in concentric rings. Press the clams and mussels halfway into the rice.
STEP 11
Garnish with chopped parsley, then serve with lemon wedges.
STEP 12
Set temperature to 375°F and time to 9 minutes, then press Start/Pause.
STEP 13
Remove the mini pot pies when done, then serve.
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