Recipe Index

Aviyal – Kerala Avial Recipe

August 24, 2022 By anusha 2 Comments

Avial or Aviyal is a Kerala style dish featuring a medley of vegetables in a coconut and yogurt sauce. This is a classic Onam Sadya recipe and has no onion and garlic in most cases. We use vegetables that are common in rural areas to make this creamy curry. My family loves to eat this dish with hot rice and fried Poppadums.

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Why I marvel at Indian cuisine, especially South Indian food, is that simple stuff always come together and make this flavor bomb of a dish. This dish that originates in Kerala is one such example.

History

Here is a little Avial trivia for you- People believe that this dish came together when Bheema, one of the Pandava brothers, was employed as a cook in King Virata’s palace. He had unexpected guests and was short on vegetables. So he combined whatever was on hand and this scrumptious dish was born.

Although it is a Kerala dish, it is quite popular in Tamil Nadu as well. In fact, in TN, we eat this with Adai, a lentil crepe.

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Ingredients

There are very few ingredients that you will need to make this recipe. But each one of them can make or break this dish. I do not recommend skipping or switching any of them. The only changes that can be made freely are omitting or including veggies of your choice.

There are two parts involved in making this dish. One is cooking the vegetables. The second is where we make the coconut paste.

Vegetables for Kerala Avial

For making this recipe, we will need vegetables that are common in the rural areas. This dish is quite the example of ‘eat local’ principle. Usually, we use a combination of root veggies, some kind of green beans and squash.

Root veggies

Yam, taro root, carrots and Chinese yam are commonly used. Carrots are a very recent inclusion, though.

Green beans

When I say green beans, I am referring to a variety of green beans available in India. We have yard long beans, field beans, regular green beans, the French beans, winged beans and cluster beans. Choose any two of these. My recommendations include cluster beans (Kothavarangai) and field beans ( Avarakkai)

Squash

Winter melon or ash gourd is an absolute must for making this recipe. There is something soothing and comforting about this slightly bland but juicy vegetable.

It absorbs all the flavors like a sponge and when you bite into one of those soft and juicy bits, it is an explosion of coconut, tangy yogurt and spice in your mouth.

If you are feeling adventurous, you can also add chayote squash. For people in the west, zucchini or even butternut is a great option. You can also look for frozen winter melon in Indian grocery stores.

Other vegetables

Now, if you want to make a stellar Avial, then you should also include drumsticks and unripe plantains. Like every Indian recipe, this one also has several versions.

I believe every household has its own combination of veggies they prefer. In our house, my mom and MIL add eggplants, unripe green tomatoes and raw mangoes. I admit, I love this combination.

Spice paste

Grated fresh coconut- this recipe thrives on coconut. If you do not have coconut, please do not attempt making this. While freshly grated coconut is preferred, you can also use frozen grated coconut. Make sure you thaw it before using. Desiccated coconut is a strict no.
Cumin seeds– Lend a wonderful flavor and aroma to this dish.
Green chilis– for heat.
Coconut oil– because you can and must make this dish only with coconut oil to fully justify the recipe and your efforts.
Water to adjust the consistency.
Turmeric powder– for flavor and color

Yogurt or curd

We will finish off this dish by adding sour yogurt that has been whisked smoothly. There are two versions of Avial. Some prefer adding yogurt and some don’t.

Since I grew up around people from Palakkad, they tend to add yogurt and I have adopted their version.

Variations

Avial without curd

As a rule of thumb, some souring agent is added to this dish. If you do not have curd on hand, then follow the recipe and skip adding the curd. You can also add tamarind juice instead.

In case you want to make this recipe with tamarind juice, then boil the tamarind juice with salt until the raw smell goes away. Add the cooked veggies to this. Now, stir in the coconut paste. Finish with a drizzle of coconut oil.

Adding turmeric

Just like how adding yogurt is not followed everywhere in Kerala, the same thing applies for turmeric too. Some people add ground turmeric while some don’t.

So, don’t be surprised if you are served white Avial somewhere. And you can also choose to skip it if desired.

Make ahead, meal prep and shelf life

I love this dish when everything has been cooked fresh. But sometimes, life happens and we may not have the luxury of time. If, for any reason, you want to make this ahead, here is what you can do.

Freezing veggies

Cook the veggies, let them cool fully and spread them in a single layer on a baking sheet. Freeze. Once the veggies are fully frozen, transfer to a freezer safe bag or box, label as ‘mixed veggies for Aviyal’ with date.

Whenever you want to make this, thaw the veggies at room temperature for 20 minutes. Steam in a steamer for 10 minutes. Then add the coconut paste, salt and yogurt. Mix well. Finish with coconut oil.

Leftover Avial keeps well in the fridge for 2 days. Bring to room temperature and serve. I do not recommend reheating this curry since there is yogurt added to it.

Recipe Notes

Chopping veggies

Chop the veggies into even sized pieces. By doing this, the veggies cook evenly and faster. To reduce cooking time, I prefer peeling taro roots, yam and unripe plantains and chopping them into smaller pieces as well.

Do not add the taro root and yam without washing them thoroughly and peeling them. The peel has lots of mud usually and washing and peeling is mandatory.

This dish usually features veggies that have been cut into bite size chunks. Do not chop the veggies finely. Finely chopped veggies tend to over cook and lose shape.

Spice paste

Skip adding water while grinding the coconut paste and use yogurt instead. Add 1 tbsp coconut oil while grinding this paste for a creamy base. Traditionally, yogurt and coconut oil are not added while grinding but this is something that I have done for a while now and we love it.

Add salt while cooking the vegetables. If you want to adjust the salt, add salt only after the dish has cooled down fully. Adding salt while the dish is hot will make it release water. The result will be a watered down Aviyal.

Other things to note-

Use only unsweetened fresh coconut for this recipe. You can find frozen unsweetened fresh coconut in the frozen vegetables aisle in Indian grocery stores or Asian stores.
If you cannot source all the veggies listed in the recipe, you can still make this dish with just moringa (drumstick), winter melon (white pumpkin), yam, unripe plantains, carrots and beans.
This dish has to be made in coconut oil. No other oil will give you that real Avial feel.
There is no tempering involved in this recipe. Again, there are regions in Kerala where they do temper this dish with mustard seeds and curry leaves. But in my version, we will simply finish this with a generous drizzle of coconut oil and plenty of curry leaves.

Dietary specifications

This vegetarian curry is naturally gluten free. It is also free from soy and nuts. If you are serving this to a crowd, please check for allergies to yam and other veggies.

Method

In this post, I will share how to make this dish in the Instant pot and on the stove top. Both methods are simple and easy.

Prep work

Wash, peel and chop the taro roots, yam and unripe plantains. Dunk all of them in a bowl of water. If you are using eggplants, remove the stalks, quarter them and add them to the water as well. Chop the remaining veggies evenly into bite sized pieces. Set aside.

Make the coconut paste

To a blender, add the fresh coconut, cumin seeds, green chillies, 1 tbsp yogurt and 1 tbsp coconut oil. Blend to a slightly coarse paste. Set aside.

Instant Pot Aviyal

Drain the taro, yam, plantains and eggplants in a colander. Insert the inner pot into the Instant Pot.

Arrange the drained veggies in one layer in the inner pot. Now, place the remaining chopped veggies in a single layer.

Add turmeric and salt along with 1 cup water. Stir once.

Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and SET THE TIMER TO 4 MINUTES. TURN THE VALVE TO SEALING.

Wait for the cooking cycle to complete. Immediately, do a quick pressure release by turning the VALVE to VENTING.

When done, allow the dish to cool down fully.

Stir in the coconut paste along with the whisked yogurt. Mix well.

Finish with a drizzle of coconut oil and tip in the curry leaves.

Stove top method

To a deep and heavy bottomed pan, add 3 to 4 cups water. You will need enough water to immerse the chopped veggies. Add turmeric and salt to the water.

Now add the chopped veggies. Stir to mix well.

Cook this on medium heat until the veggies are cooked but can hold shape. This takes roughly 10 to 12 minutes, depending on how the veggies have been chopped.

When done, drain the water used for cooking the veggies. Reserve the water for making dal or Rasam or even Sambar.

Return the cooked veggies to the pan and while the veggies are warm, add the ground coconut paste. Mix gently using a wooden spoon, taking care not to break the veggies in the process.

Now, allow the mixture to fully cool down. When cool, stir in the yogurt.

Finish with a drizzle of coconut oil and add the curry leaves.

Serve at room temperature.

Kerala aviyal served in a wooden bowl placed over a wooden platter. A serving ladle and a sprig of curry leaves placed around the bowl.

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5 from 1 vote

Aviyal

This classic mixed vegetable curry from Kerala has a robust coconut based spice paste and tastes great with hot rice or even Rotis and Dosas.

Prep Time30

Cook Time20

Cooling time20

Course: Main Course, Mains

Cuisine: Kerala, South Indian

Servings:

Calories: 188kcal

Equipment

1 Heavy bottomed 5 quart pan such as a Dutch oven or a 6 qt Instant Pot ( Refer instructions for stove top and instant pot method)
1 Blender
1 mixing spoon
1 Whisk
1 set of measuring cups and spoons

Ingredients

Vegetables

70 grams taro roots peeled and chopped into thick roundels
80 grams yam peeled and chopped into even sized pieces
1/2 cup peeled and chopped carrots
50 grams green beans
50 grams field beans
50 grams cluster beans
2 drumsticks (moringa) chopped into even sized pieces
1/2 cup peeled and chopped unripe plantain
1/4 cup chopped raw mango
50 grams purple eggplants stalks removed and quartered
300 grams winter melon peeled and chopped
1 tsp turmeric powder
5 to 6 cups water
salt to taste

Spice paste

1.5 cups fresh coconut grated (1 cup =240 ml)
2 tsp cumin seeds
4 to 5 green chilis
1 tbsp coconut oil
1 tbsp sour yogurt

For finishing

3/4 cup whisked sour yogurt
3 tbsp cold pressed coconut oil
25 curry leaves

Instructions

Prep work

Wash, peel and chop the taro roots, yam and unripe plantains.
Dunk all of them in a bowl of water to prevent them from discoloring.
If you are using eggplants, remove the stalks, quarter them and add them to the water as well.
Chop the remaining veggies evenly into bite sized pieces. Set aside.

Make the coconut paste

To a blender, add the fresh coconut, cumin seeds, green chillies, yogurt and coconut oil.
Blend to a slightly coarse paste. Set aside.

Instant Pot Aviyal

Drain the taro, yam, plantains and eggplants in a colander.
Insert the inner pot into the Instant Pot.
Arrange the drained veggies in one layer in the inner pot. Now, place the remaining chopped veggies in a single layer.
Add turmeric and salt along with 1 cup water. Stir once.
Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and SET THE TIMER TO 4 MINUTES. TURN THE VALVE TO SEALING.
Wait for the cooking cycle to complete. Immediately, do a quick pressure release by turning the VALVE to VENTING.
When done, allow the dish to cool down fully.
Stir in the coconut paste along with the whisked yogurt. Mix well.
Finish with a drizzle of coconut oil and tip in the curry leaves.

Stove top method

To a deep and heavy bottomed pan, add 3 to 4 cups water. You will need enough water to immerse the chopped veggies.
Add turmeric and salt to the water.
Now add the chopped veggies. Stir to mix well.
Cook this on medium heat until the veggies are cooked but can hold shape. This takes roughly 10 to 12 minutes, depending on how the veggies have been chopped.
When done, drain the water used for cooking the veggies.
Return the cooked veggies to the pan and while the veggies are warm, add the ground coconut paste.
Mix gently using a wooden spoon, taking care not to break the veggies in the process.
Now, allow the mixture to fully cool down. When cool, stir in the yogurt.
Finish with a drizzle of coconut oil and add the curry leaves.
Serve at room temperature.

Notes

Use only unsweetened fresh coconut for this recipe. You can find frozen unsweetened fresh coconut in the frozen vegetables aisle in Indian grocery stores or Asian stores.
If you cannot source all the veggies listed in the recipe, you can still make this dish with just moringa (drumstick), winter melon (white pumpkin), yam, unripe plantains, carrots and beans.
This dish has to be made in coconut oil. No other oil will give you that real Avial feel.
There is no tempering involved in this recipe. Again, there are regions in Kerala where they do temper this dish with mustard seeds and curry leaves. But in my version, we will simply finish this with a generous drizzle of coconut oil and plenty of curry leaves.
Please refer the ‘Recipe Notes’ column in the blog post for more useful tips and tricks.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Explore More Kerala Recipes

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Zucchini Spaghetti – Vegan & GF

August 23, 2022 By anusha Leave a Comment

Zucchini spaghetti tossed in a creamy vegan sauce is a fantastic way to amp up your vegetable intake. The star of this gluten-free recipe is zoodles. The sauce is almost similar to alfredo but sans all the heavy cream. Herby, fresh and mildly spiced, this makes for a delightful meal during summers.

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Ever since I bought a spiralizer, my daughter has taken to spiralizing everything. She has subjected almost all veggies to this torture. And cucumbers and zucchini are her favorite.

You can also make the same recipe using regular spaghetti or gluten free noodles. It tastes equally delicious.

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How to make zoodles without a spiralizer?

You can make zoodles without a spiralizer too. Use a julienne peeler to peel the zucchini into thin long strips. Or use a julienne blade attachment on a Mandoline.

If you don’t have either of these, then slice the zucchini lengthwise into thin slices. Try and slice them as thinly as possible. Now using a sharp paring knife, make cuts across the length on the thin zucchini slices to make zoodles.

How to use zoodles?

Here are some creative ways to use zoodles-

The first option is obviously this very recipe in which we will be tossing zoodles in a creamy vegan sauce.
You can also toss them in pesto sauce or some homemade pasta sauce.
Use them as a stuffing for Asian style spring rolls instead of the regular rice noodles.
Make a quick Aglio Olio style spaghetti by tossing the zoodles in a pan with EVOO, garlic and chili flakes. Finish with red chili flakes.

Low carb pasta

This dish is ideal for people who are trying to follow a low carb diet. A cup of zoodles has roughly 33 calories as against regular pasta that has roughly 250 calories in a cup.

While this recipe is high in fat, it can definitely be eaten in small portions by people who are trying to adopt a low carb high fat diet.

Ingredients

Zucchini – pick firm but tender zucchinis that are not very stout at the bottom. The ones that are stout at the bottom are mature gourds that are fibrous and are not suited for this recipe.
Raw Cashews– Soak the cashews in hot water. This helps in achieving a smooth and creamy texture in the sauce.
Olive oil– EVOO is the best for this recipe although a light olive oil will also work here.
Garlic and onions– These are the base ingredients which will give flavor and body to the sauce. I recommend using white onions for this recipe.
Herbs– A combination of parsley and mint make this gluten-free dish flavorsome and refreshing.
Lemon zest– Adds citrussy notes and elevates the taste of the entire dish.
Unsweetened almond milk– While I prefer almond milk because it is light and nutty, you can also use unsweetened oat milk in this recipe. Unsweetened cashew milk is also great here.
Lemon juice– Cashews and lemon juice are amazing together. And this recipe is proof of that. The acidic lemon juice cuts through all the creaminess and gives a pleasant mouth feel to this recipe.
Salt and pepper as required.
Water for soaking.

Variations

Use other vegetable noodles in place of the zoodles in this recipe. You can also use butternut squash or sweet potato noodles. You will have to steam sweet potato noodles before using them since they are not suited for eating raw.
Not a fan of zoodles or other spiralized vegetables? No problem. Use gluten free pasta or even regular pasta (if you are not keen on GF) or spaghetti in this recipe.
Other herbs like sage and thyme also work well in this recipe.
For a different flavor, season this with salt, pepper and Italian mixed herbs.
You can add a dash of tamari to the sauce for some Umami in this recipe.
Toss in some stir fried veggies along with the zucchini for a wholesome and filling meal. Stir fried green beans, sun dried tomatoes, sautéed mushrooms are all great additions to this pasta.

Shelf life and storage

This pasta is best enjoyed fresh. Toss the zoodles with the sauce just a few minutes before serving. If you want to prep this ahead, you can make the zoodles and keep it refrigerated in a covered air tight container.

Zoodles keeps well in the fridge for a day or two at the max. The sauce can also be made ahead and stored in a clean and dry sterilized mason jar. Just before eating, allow the sauce and zoodles to come to room temperature. Toss together and serve.

Dietary Specifications

This easy spaghetti recipe is vegan and gluten-free. It is also free from soy. Since we use almond milk here, it is not nut-free. If you are looking for a nut-free option, then use unsweetened oat or coconut milk here.

Recipe Notes

It is very important to soak the cashews to achieve a creamy sauce.
Use a wooden spoon or salad mixing spoons to toss the zoodles into the sauce to prevent the zoodles from breaking.

Method

Prep work

Steps 1 and 2

Soak the cashews in hot water for 20 to 30 minutes. While the cashews are getting soaked, spiralize the zucchini. Chop the remaining veggies and keep aside.

Making the sauce

Steps 3 and 4

Heat a sauce pan with olive oil. Toss the garlic in and fry till they begin to brown.

Steps 5 and 6

Now, add the finely chopped white onions.

Steps 7 and 8

Add salt and pepper.

Steps 9 and 10

Mix well. Continue to cook till the onions are soft and translucent. Tip in the herbs next.

Steps 11 and 12

Saute till the herbs are wilted. Add the lemon zest next and stir once to combine.

Steps 13 and 14

Now, add the almond milk and mix everything well. Simmer on low heat for 2 to 3 minutes.

Steps 15 and 16

Transfer the sautéed mixture to a blender. Drain the soaked cashews and add them to the blender. Add the lemon juice to this.

Blend to a smooth and creamy sauce.

Tossing the zoodles in the sauce

Steps 17 and 18

Transfer the zoodles to a large mixing bowl. Add the sauce to this. Mix gently with a pair of tongs or a wooden mixing spoon.

Finish with a few grinds of whole black pepper and garnish with parsley before serving.

vegan zucchini spaghetti in a greyish rimmed shallow bowl placed on a white marble table top. Spoons, herbs and lemon by the side of the bowl.

Print Recipe

5 from 1 vote

Zucchini Spaghetti

Zucchini spaghetti is fresh, herby and delicious. These gluten free zoodles tossed in a creamy vegan sauce make for a fabulous light meal.

Prep Time30

Cook Time10

Course: Main Course, Mains

Cuisine: American, International

Servings: people

Calories: 241kcal

Equipment

1 Mixing bowl
1 Blender
1 set measuring cups and spoons
1 spiralizer (Read blog post to know how to make zoodles without spiralizer)
1 pair of tongs or mixing spoons

Ingredients

For the zoodles

450 grams zucchini (1 lb approximately)

For the sauce

1/2 cup raw cashews
1/2 cup hot water
3 tbsp olive oil
5 garlic cloves peeled and chopped roughly
1 cup finely chopped white onions
2 tsp coarsely crushed black pepper
salt to taste
3 tbsp chopped parsley
15 fresh mint leaves
2 tbsp lemon zest
1 cup unsweetened almond milk
2 tbsp lemon juice freshly squeezed

Instructions

Prep work

Soak the cashews in hot water for 20 to 30 minutes. While the cashews are getting soaked, spiralize the zucchini. Chop the remaining veggies and keep aside.

Making the sauce

Heat a sauce pan with olive oil. Toss the garlic in and fry till they begin to brown.
Now, add the finely chopped white onions along with salt and pepper.
Mix well. Continue to cook till the onions are soft and translucent.
Tip in the herbs and saute till they are wilted.
Add the lemon zest next and stir once to combine.
Now, add the almond milk and mix everything well. Simmer on low heat for 2 to 3 minutes.
Transfer the sautéed mixture to a blender. Drain the soaked cashews and add them to the blender. Add the lemon juice to this.
Blend to a smooth and creamy sauce.

Tossing the zoodles in the sauce

Transfer the zoodles to a large mixing bowl. Add the sauce to this. Mix gently with a pair of tongs or a wooden mixing spoon.
Finish with a few grinds of whole black pepper and garnish with parsley before serving.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Kara Kulambu

August 22, 2022 By anusha 6 Comments

Kara Kulambu is a spicy and tangy gravy that is an everyday staple in many Tamil homes. This gravy can be made in so many different ways but today, I will be sharing how to make this everyday classic using eggplants and moringa (drumstick). This post also includes variations, different vegetables that can be used to make Kara Kuzhambu and serving suggestions.

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Have you enjoyed a Chettinad style meal, anytime? If I have to pick a favorite Tamil style cuisine, then it will be Chettinad food. Even though I do not eat meat and its derivatives, I love their vegetarian fare.

I am sure my meat eating friends will not agree with me. Obviously because the region is famous for all its meat based delicacies. But there is something so magical about Kara Kuzhambu that an Aachi makes. Aachi is how they address women endearingly in that region.

With simple pantry ingredients and a lots of love, a hearty meal can be put together in no time. This recipe is testimony to this fact. You will most likely have everything needed for this Kuzhambu in your pantry.

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Ingredients

This is a typical South Indian recipe that has all the usual suspects including coconut and tamarind. In a nutshell, these are all the things you will need for this Kuzhambu.

Tamarind– Prep for this recipe begins by soaking the tamarind in hot or warm water for 20 to 30 minutes. After it has softened, smash the tamarind along with the water, discard the strings and set aside.
Spice paste– We will be grinding fresh coconut along with poppy seeds, fennel seeds and water.
Whole and ground spices– While we need whole spices like mustard seeds and fenugreek seeds for tempering this gravy, we will be using a combination of ground coriander and turmeric along with red chili powder and Kuzhambu Masala or Kuzhambu Milagai Thool. Please read recipe notes for more information on this spice blend.
Sesame oil– For making this Kuzhambu, you will need Indian sesame oil which is also sometimes referred to as Gingelly oil. Please note that flavors of Korean or Asian Sesame oil and this are very different.
Shallots and garlic– This recipe is incomplete with shallots and garlic. I prefer chopping them roughly but you can use them whole if you choose to.
Tomatoes– Choose ripe red tomatoes for this gravy. They add a beautiful color and balance the flavors wonderfully well.
Eggplants and drumsticks- Small and tender eggplants are best for this gravy. Choose purple eggplants for best flavor. As for drumsticks, choose tender but fleshy ones for that amazing Moringa flavor.
Salt for taste.
Water to adjust the consistency.
Curry leaves for flavor.

Variations

Use other veggies like okra, radish, sweet potatoes or yam to make this gravy. You can even make Cheppankizhangu Kara Kuzhambu.
Keep it simple and make this gravy with just shallots and garlic. This version is my personal favorite.
No veggies? No problem. Add sundried vegetables like Sundakai Vathal, Kothavarangai Vathal or Manathakkali Vathal. If you are using any of these, please be mindful of the salt since all Vathal varieties have added salt.

Recipe Notes

The success of this recipe lies in bringing about a fine balance between the tamarind extract and the spice paste. If you cannot source tamarind for this gravy, use 2.5 tbsp tamarind paste mixed with 1 cup hot water instead.
Fresh coconut works best here. Desiccated coconut is not an option. You may use frozen grated fresh coconut though.
Since I live in Singapore, I do not have access to poppy seeds. So I made this gravy when I was in India. In case you cannot source poppy seeds, skip them and just grind fresh coconut and fennel seeds to a paste.
Do not add more water than mentioned here. More water means a bland and watery gravy.
Kuzhambu Milagai Thool or Kuzhambu Masala is a south Indian spice blend used specifically in Tamil dishes. You can find this in Indian grocery stores easily. I use Aachi brand Kuzhambu Milagai Thool. In case you do not have this, use 1 tsp sambar powder in this recipe.
If your gravy has become too sour, then add 1 heaped tbsp grated jaggery. This will balance the tart taste of the Kuzhambu.
This gravy thrives on oil. So please do not skimp on the quantity of oil mentioned here.
There are many versions of this gravy but this is Kara Kulambu with coconut.

Shelf life and storage

This easy Kuzhambu is freezer-friendly. Divide into 1 cup portions, transfer to freezer safe containers or bags, label and freeze. Thaw overnight in the fridge, reheat gently in a sauce pan and serve. Do not refreeze after thawing. Since this has coconut added to it, I do not recommend thawing at room temperature.

Leftover gravy keeps well in the fridge for 2 days when stored in a covered air tight container.

Serving suggestions

We love this Kuzhambu with hot rice and some baby potato fry or beans Poriyal or just fried Appalam. You can even serve this as a side dish with Idli and Dosa or enjoy it with some creamy curd rice.

Explore More Kuzhambu Recipes

Method

Let us now see how to prepare Kulambu with drumsticks and brinjals.

Prep work

Soak the tamarind in hot water for 20 minutes to make tamarind juice. After it has soaked, mash the tamarind well into the water, discard the strings and seeds if any and set aside. This is our tamarind extract.

Wash and chop the drumsticks into finger sized pieces.

Remove the stem from the brinjal and quarter them. Add them to water to prevent them from discoloring. Peel and chop shallots and garlic.

Make the spice paste

Combine grated coconut, fennel seeds and poppy seeds in a blender. Add 1/2 cup water and grind to a smooth paste.

Cook the veggies

In a pan, add the chopped drumsticks and eggplants along with 2 cups water.

Cook the veggies till drumsticks are tender but still hold shape. Drain and use the drained water in Dal or Sambar. Set aside the cooked veggies.

Make Kara Kuzhambu

Heat a pan with sesame oil. Add the mustard seeds, fennel seeds, fenugreek seeds and curry leaves. Wait for the seeds to crackle.

Now, add shallots and garlic. . Saute them till the shallots are pink and soft.

Tip in the turmeric powder, coriander powder, red chili powder, salt and Kuzhambu Chili Powder. Give a quick stir and cook on low heat for 20 to 30 seconds.

Now, add the chopped tomatoes and mix well. Continue to cook the tomatoes till they turn mushy.

At this stage, add the cooked eggplants, drumstick and the prepared tamarind extract. Stir and simmer for 5 to 6 minutes on low heat till the raw smell of the tamarind goes away.

When ready, add the ground spice and mix well.

Continue to simmer for 4 to 5 minutes on medium heat or until oil begins to float to the surface. Finish with more fresh curry leaves.

That’s it. Our Kulambu is now ready.

kara kulambu, a tangy gravy with eggplants and moringa served in a rustic red bowl placed over a brown backdrop

Print Recipe

5 from 1 vote

Kara Kulambu

How to make Kara Kulambu with Brinjal and drumstick? This is a Chettinad style gravy with shallots, garlic and other spices.

Prep Time20

Cook Time15

Course: Main Course, Mains

Cuisine: Chettinad, Indian- South, Tamil

Servings:

Calories: 277kcal

Equipment

1 Frying Pan
1 Blender
1 set measuring spoons and cups
1 mixing spoon
1 Colander

Ingredients

Vegetables

2 drumsticks chopped into 12 finger sized pieces
6 eggplants quartered ( 7 oz approx)
8 garlic cloves peeled
15 shallots peeled
1 cup chopped tomatoes

For tempering

3 tbsp sesame oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp fennel seeds
10 curry leaves

Spice paste

1/2 cup grated fresh coconut 1 cup-=240 ml
1 tsp fennel seeds
1 tsp poppy seeds
1/2 cup water

Spice powders

1 tsp red chili powder
1 tsp ground turmeric
1 tsp Kuzhambu chili powder or Sambar powder
1 tsp ground coriander

For tamarind extract

10 grams tamarind a small lemon size ball
1 cup hot water

Other ingredients

Salt to taste
3/4 cup water

Instructions

Prep work

Soak the tamarind in hot water for 20 minutes to make tamarind juice.
After it has soaked, mash the tamarind well into the water, discard the strings and seeds if any and set aside. This is our tamarind extract.
Wash and chop the drumsticks into finger sized pieces.
Remove the stem from the brinjal and quarter them. Add them to a bowl of water until ready to cook, to prevent them from discoloring.
Peel and chop shallots and garlic.

Make the spice paste

Combine grated coconut, fennel seeds and poppy seeds in a blender. Add 1/2 cup water and grind to a smooth paste.
Cook the veggies
In a pan, add the chopped drumsticks and eggplants along with 2 cups water. Cook the veggies till drumsticks are tender but still hold shape.
Drain and use the drained water in Dal or Sambar. Set aside the cooked veggies.

Make Kara Kuzhambu

Heat a pan with sesame oil.
Add the mustard seeds, fennel seeds, fenugreek seeds and curry leaves.
Wait for the seeds to crackle.
Now, add shallots and garlic.
Sauté them till the shallots are pink and soft.
Tip in the turmeric powder, coriander powder, red chili powder, salt and Kuzhambu Chili Powder. Give a quick stir and cook on low heat for 20 to 30 seconds.
Now, add the chopped tomatoes and mix well. Continue to cook the tomatoes till they turn mushy.
At this stage, add the cooked eggplants, drumstick and the prepared tamarind extract.
Stir and simmer for 5 to 6 minutes on low heat till the raw smell of the tamarind goes away.
When ready, add the ground spice and mix well.
Continue to simmer for 4 to 5 minutes on medium heat or until oil begins to float to the surface.
Finish with more fresh curry leaves.

Notes

The success of this recipe lies in bringing about a fine balance between the tamarind extract and the spice paste. If you cannot source tamarind for this gravy, use 2.5 tbsp tamarind paste mixed with 1 cup hot water instead.
Fresh coconut works best here. Desiccated coconut is not an option. You may use frozen grated fresh coconut though.
Since I live in Singapore, I do not have access to poppy seeds. So I made this gravy when I was in India. In case you cannot source poppy seeds, skip them and just grind fresh coconut and fennel seeds to a paste.
Do not add more water than mentioned here. More water means a bland and watery gravy.
Kuzhambu Milagai Thool or Kuzhambu Masala is a south Indian spice blend used specifically in Tamil dishes. You can find this in Indian grocery stores easily. I use Aachi brand Kuzhambu Milagai Thool. In case you do not have this, use 1 tsp sambar powder in this recipe.
If your gravy has become too sour, then add 1 heaped tbsp grated jaggery. This will balance the tart taste of the Kuzhambu.
This gravy thrives on oil. So please do not skimp on the quantity of oil mentioned here.
There are many versions of this gravy but this is Kara Kulambu with coconut.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

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Black Bean Mango Salad- Vegan & GF

August 19, 2022 By anusha 1 Comment

Meet our summer craze- this insanely yum black bean mango salad. What is not to love about this salad? It is colorful, a riot of flavors, a delirious combination of sweet, spicy and tangy and wait, it takes less than 20 minutes to put together.

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You would have figured by now that I am in love with this gorgeous salad. There is no dressing involved in this recipe, in a strict sense. It is a straightforward salad where you simply chop up the produce, add the seasonings and herbs and toss.

That’s all there is to it. Yep. That effortless. Ever since I have gravitated towards eating more plant based food, I have been constantly surprised by how some combinations are splendid.

Mango and black beans is one such combination. Creamy beans, sweet and slightly tangy mangoes and some Mexican inspired seasoning are stars of this beautiful salad.

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Ingredients

This salad screams fresh produce. Everything about this salad is about the produce. And if you are looking for ways to satiate your sweet cravings, this dish is perfect since it has mangoes. 2 cups of chopped mangoes have roughly 200 calories and it is a great source of fiber and vitamin C.

Mangoes– Choose ripe but firm mangoes for this recipe. You want to avoid fruits with black spots on them since they may be past their prime.
Black beans– Use canned black beans that have been drained thoroughly and rinsed once. After draining, dry the beans on a paper towel to get rid of any moisture. Soggy beans will change the texture of this salad completely. So this step is very important. Other beans that will work well in this salad are chickpeas and kidney beans. You will need a 15 oz can of black beans for this recipe.
Cucumbers- I recommend using Japanese or Persian cucumbers for this recipe since they are tender, have smaller seeds and thinner skin.
Bell peppers– Sweet red bell peppers that are a tad sharp work well with the other flavors here.
Onions– Red onions are the best bet for this recipe. If you want to mellow them down a bit, soak the chopped red onions in a bowl of iced water for 20 minutes. Drain well and use.
Jalapeno – I have just used one jalapeno in this salad. It brings in that mild heat and pepper flavor without overpowering the rest of the ingredients.
Fresh cilantro– Since this is a Mexican inspired salad, it will be incomplete without cilantro.
Seasonings and spices– A combination of smoked sweet paprika, ground cumin, salt and lime juice gives a slightly tangy robust flavor to this salad.

Variations

Make this a wholesome meal by adding 1 cup cooked quinoa to this salad. Adjust the seasonings as required.
Add more veggies of your choice. You can add chopped cherry tomatoes, shredded cabbage or even carrots.
Stir in some avocado for a creamy salad. This will also make it more filling and nutritious.
For an added crunch, you can also add some grilled corn.

Make ahead, shelf life and storage

I do not recommend making this salad ahead of time. Toss everything together just before you are ready to eat. Since this has mangoes, the texture and taste will completely change if made ahead.

Serving suggestions

Serve this salad as a part of a vegetarian burrito bowl.
Or make it a dip and add some tortilla chips by the side. We love eating this chili and lime flavored Tostitos (This is not a sponsored post).
This works well as a side with soups and crusty bread too.

Recipe Notes

It is very important to choose firm but ripe mangoes for this recipe. Over ripe mangoes tend to lose shape while tossing and the result will be a soggy salad.
I have used one 19 oz can of black beans here. After draining and rinsing the beans, they measured 1.75 cups roughly. Place the rinsed beans on a paper towel and dry them completely before adding it to the salad.
If you do not have access to canned black beans, you can hydrate 1 cup of dried black beans for 6 to 7 hours, cook them till done, drain and use this. I recommend pressure cooking or using the Instant Pot for consistent results.
Usually, a salad will have a sweetener. But this one does not use oil or any sweetener. This is because mangoes are naturally sweet and I felt that adding any sweetener will be an over kill.
If you are serving this to kids or to people who have low spice tolerance, skip the jalapeno. You can deseed the jalapeno before chopping to reduce the heat.
Use a silicone mixing spoon to toss the salad. And be very gentle lest you mash the mangoes.
This salad serves 4 if served as a side and 2 people if served as a meal on its own. It can serve a crowd of 6 to 8 if it is served as a part of a dip platter.

Method

Prep work

Wash all the produce needed for the salad. Assemble the ingredients. Use a sharp paring knife to chop mangoes, peppers and jalapenos. Using a chef’s knife, finely chop the red onions and cucumbers.

Chop the cilantro and keep aside.

Toss the salad

Add the chopped mangoes, drained beans, chopped cucumbers, peppers, onions and jalapeno to a bowl. Tip in the finely chopped cilantro.

Add the ground cumin, smoked sweet paprika, salt and lime juice.

Toss gently to combine.

Serve immediately.

Explore More Salads

black bean and mango salad served in a white shallow bowl with a tortilla chip inserted on the top. The bowl has been placed over a wooden platter with a handle. Tortilla chips lay scattered behind the bowl.

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5 from 2 votes

Black bean mango salad

This vegan and gf black bean salad with mangoes is a riot of flavors and comes together in less than 20 minutes.

Prep Time15

Course: Salads, Sides

Cuisine: American, Mexican

Servings:

Calories: 361kcal

Equipment

1 Mixing bowl
1 Sharp paring knife
1 chopping board
1 chef's knife
1 spoon
1 Colander
1 set of measuring cups and spoons

Ingredients

2 cups chopped mangoes 1 cup =240 ml
1.75 cups black beans I have used canned black beans. 1.75 cups of beans is the quantity I got after draining, rinsing and drying them.
1/2 cup finely chopped red onions
1/2 cup finely chopped cucumbers
1/2 cup finely chopped red bell peppers
1 jalapeno deseeded and finely chopped
1/2 cup finely chopped cilantro
1 tsp smoked sweet paprika
1.5 tsp ground cumin
salt to taste
2 tbsp lime juice freshly squeezed

Instructions

Add the chopped mangoes, drained beans, chopped cucumbers, peppers, onions and jalapeno to a bowl. Tip in the finely chopped cilantro.
Add the ground cumin, smoked sweet paprika, salt and lime juice.
Toss gently to combine.
Serve immediately.

Notes

It is very important to choose firm but ripe mangoes for this recipe. Over ripe mangoes tend to lose shape while tossing and the result will be a soggy salad.
I have used one 19 oz can of black beans here. After draining and rinsing the beans, they measured 1.75 cups roughly. Place the rinsed beans on a paper towel and dry them completely before adding it to the salad.
If you do not have access to canned black beans, you can hydrate 1 cup of dried black beans for 6 to 7 hours, cook them till done, drain and use this.
Usually, a salad will have a sweetener. But this one does not use oil or any sweetener. This is because mangoes are naturally sweet and I felt that adding any sweetener will be an over kill.
If you are serving this to kids or to people who have low spice tolerance, skip the jalapeno. You can deseed the jalapeno before chopping to reduce the heat.
Use a silicone mixing spoon to toss the salad. And be very gentle lest you mash the mangoes.
This salad serves 4 if served as a side and 2 people if served as a meal on its own. It can serve a crowd of 6 to 8 if it is served as a part of a dip platter.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Broken Wheat Upma- Dalia Upma

August 18, 2022 By anusha 4 Comments

This humble broken wheat upma is an excellent example for simple ingredients coming together to make a satiating meal. Like the name suggests, we will be using broken wheat or cracked wheat to make this delicious breakfast staple. If you are one of those people who groan when it is upma at home, I am going to change that with this recipe.

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There are some dishes that take you straight back to your childhood. For me, this Upma is one of them.

Samba Rava (Samba Godhumai)

Samba Rava or Samba Ravai is broken emmer wheat. This variety is quite popular in Kongunadu regions in Tamil Nadu. Having high fiber content, this variety of Rava does not require any roasting prior to cooking.

It does not clump up or become gummy after cooking unlike regular Bombay Sooji (semolina). Samba Godhumai also contains less gluten when compared to the modern wheat. And it can easily be a replacement for rice in your daily diet because of its nutrition profile.

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What is Dalia?

Dalia is simply wheat that has been broken down into smaller particles. Some people refer to this as cracked wheat. They make Dalia by crushing it with the outer husk in a mill, thus making it a healthier option.

While Dalia and bulgur wheat are both cracked wheat, they are processed in different ways. Also, Bulgur, faro and cracked wheat are all not similar in taste or texture.

How to choose the right Dalia?

Dalia is used for making many dishes ranging from Kichdi to Lapsi. Depending on what you are making, you will have to pick the variety. For salads and casseroles, you can use grains that are bigger in size.

In recipes like this Upma, Lapsi and Kichdi, finer Dalia or cracked wheat works best. The bigger the size of the kernels, the longer they take to cook. Since Upma is a quick dish, it is best to use fine Dalia.

Other names for Dalia include Godhumai Ravai (Tamil), Fada (Gujarati), Godhuma Rava (Telugu).

Ingredients

Peanut oil– gives a beautiful nutty flavor and aroma to the dish. Use coconut oil for a different flavor or any vegetable oil if you do not have both.
Spices, herbs and seasonings– We will be using mustard seeds, Chana and White Urad Dal along with green chilies, ginger and curry leaves.
Onions- I prefer using red onions for this recipe but you can also use white or yellow ones.
Salt to taste.
Mixed vegetables– Carrots, green beans, diced potatoes and peas are fabulous here. But you can also add chopped zucchini or bell peppers.
Broken wheat– For this dish, I have used broken emmer wheat which is fine in texture. Please note that this is very different from bulgur wheat or faro or freekeh. You can find this in Indian grocery stores and they can also be labeled as Fada or Dalia.
Water- For every cup of Rava we use, we will need 2 cups of hot boiling water. See recipe notes for more information.

Dietary Specifications

This recipe is naturally vegan and is free from nuts and soy. Since I have used cracked emmer wheat here, there is a small amount of gluten present. So this recipe is not recommended for anyone with gluten allergy.

Make ahead, shelf life and storage

One of the reasons why I love this Upma is because it is a meal planner’s delight. All you need is a bag of frozen veggies and you can put this together for a crowd within minutes.

Leftovers keep well in the fridge for 3 days. Store in a covered air tight container. Steam in a steamer or reheat in the microwave for 1 minute before serving.

To freeze this, allow to cool fully. Divide into 2 cup portions (or your desired quantity), transfer to freezer-safe boxes, label and freeze. Thaw over the counter for 20 to 30 minutes. Then steam in a steamer for 6 to 8 minutes before serving. Keeps well in the freezer for a month.

Serving suggestions

This is a wholesome meal on its own. All you need is some pickle and yogurt to go with it. If you want to dress it up a bit, then you can also serve this with any of these dishes-

Variations

Add finely chopped peeled shallots for a unique flavor in this dish. In this recipe, I have used red onions but shallots take this to another level.
Skip the veggies and make it a simple dish with just onions, green chilies and ginger.
You can replace 1/2 cup of the water used for cooking in this recipe with 1/2 cup sour yogurt for a tangy Upma. But this will not be vegan-friendly.
Throw in some nuts! Fry some cashews or peanuts until golden. Add them just before serving. The nuts add a wonderful crunch and subtle sweetness in between bites.

Recipe Notes

You do not have to roast this Rava before making Upma.
Use hot boiling water to cook this Upma to achieve the correct texture and consistency. When you use cold water, the cracked wheat will absorb more water and become gloopy.
Peanut oil lends a unique flavor and aroma to this dish. If you do not have this, I recommend using extra virgin coconut oil. The third choice will be any neutral flavored vegetable oil.
You can make this upma in a stovetop pressure pan too. Follow the same procedure till step 11. Then, transfer to a 3 liter deep pressure pan and cook on medium heat for 1 whistle. Allow the pressure to release naturally. When ready, fluff and serve. Alternatively, you can use a pressure pan to cook the whole dish as well and in the end, pressure cook for 1 whistle.
The Rava : water ratio is very important for this upma to be epic. For every 1 cup of Rava, you need 2 cups hot boiling water.
I recommend boiling the water before you begin sautéing the onions and other veggies. This way, the water will have boiled and be ready.

Method

Prep work

Chop all veggies, onions, green chili, ginger and curry leaves. Start the water in a kettle or in a sauce pan over the stovetop.

How to make wheat upma?

Steps 1 and 2

Heat a heavy bottomed frying pan with cold pressed peanut oil. Add the mustard seeds, Urad dal and Chana Dal. Wait for the dal to begin to brown.Now, add the finely chopped onions, mixed veggies, green chilies, ginger and curry leaves.

Steps 3 and 4

Add salt and mix well. Cook until onions are pink and soft.

Steps 5 and 6

Tip in 1/8th cup water and cook covered for 3 to 4 minutes on low flame till the veggies are cooked but not mushy.

Steps 7 and 8

Stir in the broken wheat rava and mix thoroughly. Now, add the hot boiling water.

Steps 9 and 10

Stir well to combine everything. Now, continue to cook the Upma on medium flame till the Rava absorbs all the water.

Steps 11 and 12

When you can see no more water on the surface, reduce the flame to the lowest and cook covered for 2 to 3 minutes.

Once done, fluff the Upma gently and serve hot.

Instant Pot Upma

Steps 1 and 2

Insert the inner pot into the Instant Pot. Plug in and press SAUTE MODE-NORMAL . Set the timer to 8 minutes. Wait for the display to read HOT.

When ready, add the oil. After 30 seconds, add mustard seeds, Urad dal and Chana dal. Wait for the dal to begin to brown.

Steps 3 and 4

Once the dals have turned golden, add the finely chopped onions, green chilies, ginger and curry leaves along with salt. Sauté for 1 to 2 minutes until the onions are pink and soft.

Steps 5 and 6

Now, add the veggies and mix well.

Steps 7 and 8

Tip in the Rava next and stir well. Press CANCEL.

Steps 9 and 10

Pour the boiling water into the inner pot. Stir.

Ensure that the sealing ring has been inserted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.

Press PRESSURE COOK-HIGH PRESSURE and set the timer to 3 minutes. Wait for the cooking cycle to complete. After the cooking cycle is complete, allow Natural Pressure Release for 5 minutes.

5 minutes NPR later, do a quick pressure release carefully. Open the lid and fluff the Upma gently. Serve hot.

broken wheat upma with banana and yogurt in a bowl. A spoon lies by the side.

Print Recipe

5 from 1 vote

Broken Wheat Upma

As the name suggests, this is a delicious and nutritious South Indian style dish made with cracked wheat. Makes for a filling meal on its own.

Prep Time10

Cook Time12

Course: Breakfast, Mains

Cuisine: Indian- South, South Indian

Servings:

Calories: 387kcal

Equipment

1 Frying Pan (Alternatively use a 6 qt Instant Pot)
1 spoon
1 set of measuring cups and spoons

Ingredients

2 tbsp peanut oil
1 tsp mustard seeds
1 tsp broken white Urad dal
1 tsp chana dal
1 cup finely chopped onions
Salt to taste
4 green chilies slit lengthwise (adjust chilis according to your spice tolerance)
2 tsp finely chopped ginger
12 curry leaves finely chopped
1.5 cups mixed vegetables Used a combination of carrots, peas, beans and potatoes here. Read blog post for more details.
2 cups broken wheat I have used finely milled emmer wheat here. Also called as Samba Ravai
4 cups hot boiling water

Instructions

Prep work

Chop all veggies, onions, green chili, ginger and curry leaves. Start the water in a kettle or in a sauce pan over the stovetop.

How to make wheat upma?( Stovetop)

Heat a heavy bottomed frying pan with cold pressed peanut oil. Add the mustard seeds, Urad dal and Chana Dal. Wait for the dal to begin to brown.
Now, add the finely chopped onions, vegetables, green chilies, ginger and curry leaves. Add salt and mix well. Cook until onions are pink and soft.
Tip in 1/8th cup water and cook covered for 3 to 4 minutes on low flame till the veggies are cooked but not mushy.
Stir in the broken wheat rava and mix thoroughly. Now, add the hot boiling water.
Stir well to combine everything. Now, continue to cook the Upma on medium flame till the Rava absorbs all the water.
When you can see no more water on the surface, reduce the flame to the lowest and cook covered for 2 to 3 minutes.
Once done, fluff the Upma gently and serve hot.

Instant Pot Upma

Insert the inner pot into the Instant Pot. Plug in and press SAUTE MODE-NORMAL . Set the timer to 8 minutes. Wait for the display to read HOT.
When ready, add the oil. After 30 seconds, add mustard seeds, Urad dal and Chana dal. Wait for the dal to begin to brown.
Once the dals have turned golden, add the finely chopped onions, green chilies, ginger and curry leaves along with salt.
Saute for 1 to 2 minutes until the onions are pink and soft.
Now, add the veggies and mix well.
Tip in the Rava next and stir well. Press CANCEL.
Pour the boiling water into the inner pot. Stir.
Ensure that the sealing ring has been inserted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
Press PRESSURE COOK-HIGH PRESSURE and set the timer to 3 minutes. Wait for the cooking cycle to complete. After the cooking cycle is complete, allow Natural Pressure Release for 5 minutes.
5 minutes NPR later, do a quick pressure release carefully. Open the lid and fluff the Upma gently. Serve hot.

Notes

You do not have to roast this Rava before making Upma.
Use hot boiling water to cook this Upma to achieve the correct texture and consistency. When you use cold water, the cracked wheat will absorb more water and become gloopy.
Peanut oil lends a unique flavor and aroma to this dish. If you do not have this, I recommend using extra virgin coconut oil. The third choice will be any neutral flavored vegetable oil.
You can make this upma in a stovetop pressure pan too. Follow the same procedure till step 11. Then, transfer to a 3 liter deep pressure pan and cook on medium heat for 1 whistle. Allow the pressure to release naturally. When ready, fluff and serve. Alternatively, you can use a pressure pan to cook the whole dish as well and in the end, pressure cook for 1 whistle.
The Rava : water ratio is very important for this upma to be epic. For every 1 cup of Rava, you need 2 cups hot boiling water.
I recommend boiling the water before you begin sautéing the onions and other veggies. This way, the water will have boiled and be ready.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Tomato Rasam

August 17, 2022 By anusha 8 Comments

Tomato Rasam is what I look forward to when the rains are lashing out at my windows. It is also something that I crave when I am home after a long day or I am just not sure of what to cook. Comforting, flavorsome, filling and so easy to make, this Rasam checks so many boxes.

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Thakkali-Rasam-or-Tomato-Rasam-garnished-with-curry-leaves — A bowl of delicious warming Tomato Rasam garnished with curry leaves

Being a South Indian means only one thing- our meals are never complete without Rasam. While we used to live in India, I used to make this everyday. But nowadays, it has become more of a weekend ritual.

This tangy broth using plump red tomatoes and Rasam powder is simply too good to be true when combined with hot rice and some baby potato fry.

In Kannada, we call this Rasam as tomato Saaru and in Telugu, it is Tameta Chaaru or Tomato Chaaru. Whether you are looking for Saaru or Chaaru, I assure you that this recipe is a keeper.

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Ingredients

We can break this recipe down into two blocks. The first block is where we make a puree of the tomatoes and other ingredients including tamarind paste. The second has stuff like garlic and whole spices for tempering.

Tomatoes– choose the ripest and reddest tomatoes for this recipe. If you cannot find regular tomatoes, cherry tomatoes work well here too. I personally like Roma tomatoes.
Tamarind paste- I have used store bought tamarind paste here. Alternatively, you can soak 10 grams of tamarind (a small lemon size ball) in 1 cup hot water, mash it well, discard the strings and use this tamarind water.
Rasam Powder– If you make a lot of Rasam, then this is a handy spice mix to have in the pantry. Store-bought Rasam powder works well here as well.
Turmeric powder- Adds a nice color boost and flavor.
Ghee– Ghee or clarified butter works wonders in this recipe. Although, you can use any neutral flavored vegetable oil if you are looking for a vegan version.
Whole spices– We will be tempering this with mustard seeds and cumin seeds.
Garlic- Adds a beautiful flavor to the dish. Though it is optional, I highly recommend it.
Water- for adjusting the consistency.
Salt for taste.

Dietary specifications

This Rasam is free from gluten, nuts and soy. Since I have used ghee, it is not dairy free or vegan. However, switch to any neutral flavored vegetable oil to make this recipe vegan friendly.

Serving suggestions

We love eating Rasam and hot rice accompanied by a stir fried vegetable dish or something that has been pan fried till crispy around the edges. Here are some sidekicks that pair well with any Rasam.

Making ahead, shelf life and storage

Any Rasam recipe is a meal planner’s delight. This one, in particular, keeps well in the fridge for 5 days when stored in a covered air tight container. When you are ready to eat, reheat only the quantity required and return the rest to the fridge immediately.

You can also freeze this. Allow the Rasam to cool down fully. Divide into 1 cup portions and freeze in freezer safe boxes. Label them correctly.

Thaw in the fridge overnight, reheat gently in a sauce pan until just hot and serve with rice. Do not refreeze after thawing.

Variations

Use any ripe tomatoes you have on hand because this recipe is very forgiving. Just make sure they are ripe.
Make it no onion and garlic by skipping the garlic. It still tastes just as delicious.
Add some cooked Toor dal to make it more filling and nourishing. You will need 1/4 cup cooked Toor dal for the quantity of ingredients mentioned here.
Get creative with herbs. Switch the cilantro for sweet basil or some crushed lemon grass. Refreshing!
Make it spicy by adding a few grinds of cracked black pepper after the Rasam is done.

Recipe Notes

Make a chunky puree with the tomatoes instead of a smooth puree. This adds texture to the Rasam.
Wait for the mustard seeds and cumin seeds to crackle before tipping in the other ingredients. The tempering is an important step in any Rasam recipe.
Add some jaggery to round out the flavors. This is optional but recommended.
Rasam should always be made on low heat and should never ever be boiled. Switch off the heat as soon as it begins to froth up on the top.
If you do not have Rasam powder, use 1 tsp each coriander powder and red chili powder along with 1/2 tsp cumin powder and 1/2 tsp pepper powder.

Method

Steps 1 and 2

Combine chopped tomatoes, tamarind paste, salt and water in a blender. Blend to a slightly chunky puree. Set aside.

Steps 3 and 4

Heat a pan with ghee. Add mustard seeds and cumin seeds. Wait for them to splutter and crackle.

Steps 5 and 6

Now, add the garlic and curry leaves. Saute till the garlic begins to brown.

Steps 7 and 8

At this point, add the tomatoes and cook till they begin to soften.

Steps 9 and 10

Add the Rasam powder and turmeric powder. Mix well and continue to cook till tomatoes are fully mushy.

Steps 11 and 12

Now, add the tomato puree along with 1 cup water. Stir.

Steps 13 and 14

Simmer on low heat till the mixture begins to froth on the top.

Garnish with more curry leaves and finely chopped cilantro leaves. Rasam is now ready.

South-Indian-Tomato-Rasam-served-in-a-steel -bowl. — Some comforting Tomato Rasam with pan fried yams

tomato rasam served in a steel bowl placed over a blue napkin. Fried yam slices at the background

Print Recipe

5 from 2 votes

Tomato Rasam

Easy, comforting and delicious light broth with ripe tomatoes, spices and garlic. This Rasam is a treat with hot rice and any stir fry.

Prep Time10

Cook Time12

Course: Main Course, Mains

Cuisine: South Indian

Servings:

Calories: 74kcal

Equipment

1 Blender
1 Frying Pan
1 ladle
1 Spatula
1 set of measuring spoons and cups

Ingredients

For the tomato puree

8.5 oz tomatoes ripe tomatoes chopped into quarters
2 tsp tamarind paste
Salt to taste
1 cup water

For the Rasam

1 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
4 cloves garlic peeled and chopped roughly
12 curry leaves
1 cup finely chopped tomatoes
1 tsp turmeric powder
1 tsp Rasam powder
1 cup water to adjust consistency

For garnish

2 tbsp finely chopped coriander leaves
10 curry leaves

Instructions

Combine chopped tomatoes, tamarind paste, salt and water in a blender. Blend to a slightly chunky puree. Set aside.
Heat a pan with ghee. Add mustard seeds and cumin seeds. Wait for them to splutter and crackle.
Now, add the garlic and curry leaves. Saute till the garlic begins to brown.
At this point, add the tomatoes and cook till they begin to soften.
Add the Rasam powder and turmeric powder. Mix well and continue to cook till tomatoes are fully mushy.
Now, add the tomato puree along with 1 cup water. Stir.
Simmer on low heat till the mixture begins to froth on the top.
Garnish with more curry leaves and finely chopped cilantro leaves. Rasam is now ready.

Notes

Make a chunky puree instead of a smooth puree. This adds texture to the Rasam.
Wait for the mustard seeds and cumin seeds to crackle before tipping in the other ingredients. The tempering is an important step in any Rasam recipe.
Add some jaggery to round out the flavors. This is optional but recommended.
Rasam should always be made on low heat and should never ever be boiled. Switch off the heat as soon as it begins to froth up on the top.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

For all the Rasam lovers out here, explore some more of this South Indian staple-

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Beans Poriyal – Beans Palya

August 16, 2022 By anusha 8 Comments

Beans Poriyal or Palya is something my ten year old self wouldn’t even have looked at. Well, aren’t all ten year old kids that way? But fast forward 2 decades and here I am, waxing eloquent about this simple dish that is a part of any South Indian household. In this post, I will walk you through the step by step process of making green beans curry, the south Indian way.

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When I say this dish is simple, I really mean it. This is one of the first dishes I learned from my MIL. And it is also that dish that always features in my South Indian Thalis.

What is a Poriyal or Palya?

Poriyal in Tamil refers to a vegetable dish that has been fried briefly. Think of it as a stir fry. In Kannada, they refer to most dry vegetable dishes as Palya and not all of them are stir fries.

This classic South Indian dish goes by many names in Kerala and Andhra regions too. Kerala folks call it Thoran while the Andhra folks call it Vepudu. Although Vepudu refers to anything that has been pan or deep-fried.

South Indian Thali

For the uninitiated, Thali in Hindi means a platter. A typical South Indian Thali has a Sambar, Rasam, Kootu, Appalam, Poriyal, Pachadi, some form of mixed rice like lemon rice or tamarind rice and yogurt with pickle. There is also some Payasam for dessert.

While this is the basic version, this can be improvised by adding more dishes or bringing about variations to basic recipes. When someone mentions South Indian Thali, there is always Poriyal. And this green beans based one is a keeper.

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Ingredients

Green beans– Choose crunchy beans and string them before chopping them finely.
Moong dal– This adds a nice protein boost to this curry and is also a great way to improve the mouth feel.
Water– To cook green beans and Moong. You can also do this in the Instant Pot. Check the method section for more details.
Spice powders– For this recipe, all we need is turmeric powder and salt along with dried red chilis.
Tempering– We will be using extra virgin coconut oil for tempering this dish. Mustard seeds and urad dal also figure in the tempering.
Curry leaves– because no South Indian dish is complete without it.
Fresh grated coconut– This is what completes this dish on so many leaves. The sweetness of the coconut rounds the flavors in this stir fry so beautifully. Use unsweetened desiccated coconut in a pinch if you cannot find fresh coconut. Or use frozen shredded fresh coconut.

Dietary Specifications

This South Indian classic is naturally vegan and free from gluten. It is also free from soy, nuts and dairy. Since we add moong lentils, this is a protein rich dish that is great for kids and grown ups alike.

Variations

Swap the moong dal for 2 tbsp of cooked and mashed Toor dal (pigeon pea lentils) or whole green moong. Please note that whole green moong will have to be cooked separately and then added because the cooking time for green beans and moong beans are totally different.
Make a dry spice paste of freshly grated coconut, 1 small peeled shallot, 1 serrano chili or any green chili and 1 tsp cumin seeds and add this instead of adding just the coconut.
Use unsweetened desiccated coconut instead of fresh coconut. But fair warning, the taste is very different when we use desiccated coconut.
Here are some other veggies that can be cooked the exact way- Avarakai or Broad beans, Kothavarangai or cluster beans, carrot and cabbage. If you are using cabbage, then skip cooking it in water, steam only the soaked moong dal for 10 minutes and proceed with the recipe.

Recipe Notes

The secret to a fine Poriyal lies in cooking the green beans just right. I prefer cooking the green beans just for 5 minutes until they are tender but still have a crunch. Check the instant pot method for cooking green beans perfectly every time.
Soak the moong dal in warm water for at least 20 minutes. This way, the dal will cook as fast as the green beans. The dal does not have to cook to a mush. The correct consistency is where the dal is cooked well but still holds its shape.
Use the water used for cooking the beans + dal to make Rasam, Sambar or Dal. The water has so many nutrients. You can even use it as broth or stock for soups.
Skip the coconut if you are packing this in a lunchbox. This is especially true if you are living in tropical or hot places.
Adding turmeric is optional but recommended since it amplifies the green and makes it look vibrant.
For an authentic version of this Beans Poriyal, skip the moong dal completely and just use the rest of the ingredients.
Adding asafetida or Heeng- Hing or Heeng is a very commonly used ingredient in Indian cooking. In my house, my mom adds a pinch of it to this stir fry and pretty much any dish she makes. But skip this if you are allergic to gluten. Most compound asafetida have wheat flour added to it which makes it unsafe for people allergic to gluten.

Shelf life, storage and freezing

This stir fry keeps well in the fridge for 2 days, when stored in a covered air tight container. Leftovers can be frozen too.

To freeze this recipe, divide into one cup portions and freeze in freezer safe bags or containers. Thaw at room temperature for 30 minutes. Then, steam in a steamer for 5 to 6 minutes. Do not refreeze after thawing.

Method

Prep work

String the beans and chop them finely. Place the moong dal in a colander and wash well. Transfer to a mixing bowl, add 2 cups warm water and let it soak for 20 minutes.

How to cook green beans?

Instant Pot Green Beans

Place the inner pot into the instant pot. Add 1 cup water. Insert a tall trivet into the inner pot. Transfer the chopped beans to a steamer basket. Place the basket over the trivet.

Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and set the timer to 0 MINUTES. Wait for the cooking cycle to complete.

Once the cooking cycle is complete, do a quick pressure release. That’s it. We now have perfectly cooked green beans.

How to cook moong dal?

While the beans are cooking, drain the soaked moong dal and add it to a frying pan along with 2 cups water, 1/2 tsp turmeric powder and salt.

Cook the moong dal till its cooked but can still hold its shape. This takes roughly 7 to 8 minutes on medium heat. When done, drain the cooked dal in a colander and set aside.

Stovetop method

Steps 1 and 2

If you do not have an Instant Pot, combine the chopped green beans, 4 cups water, drained soaked moong dal, 1/2 tsp turmeric powder and salt in a frying pan.

Steps 3 and 4

Cook this on medium heat until the dal is cooked fully but can still hold its shape. This takes somewhere between 7 and 8 minutes. Drain in a colander and set aside.

Making the Poriyal

Steps 5 and 6

Heat a frying pan with coconut oil. Add the mustard seeds, urad dal, chana dal and dry red chilies. Give a quick stir. Wait for the mustard seeds to splutter and the dal to begin to brown. Do this on low heat to avoid burning.

Steps 7 and 8

Now, add the cooked green beans +moong dal mixture. Add salt to taste. Stir well to combine. Cook on medium heat for 2 to 3 minutes.

Steps 9 and 10

Tip in the freshly grated coconut and curry leaves, reduce heat to low and stir well to combine. Cook for 1 to 2 minutes after adding the coconut.

When done, switch off heat. Serve with rice, Rasam or Sambar and Appalam by the side.

More South Indian Recipes

green beans poriyal served in a reddish brown bowl with curry leaves by the side

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5 from 1 vote

Beans Poriyal

This South Indian classic stir fry uses fresh green beans, moong lentils and fresh coconut. Simple ingredients come together to create a burst of flavors.

Prep Time20

Cook Time20

Total Time25

Course: Main Course, Mains, Vegetables

Cuisine: South Indian

Servings:

Calories: 129kcal

Author: Anusha Praveen

Equipment

1 Frying Pan You will need an Instant pot if you are cooking the beans in the Instant Pot. Please read blog post for more details.
1 set of mixing bowls
1 Colander
1 set of measuring spoons and cups
1 Spatula

Ingredients

For soaking moong dal

3 tbsp moong dal
2 cups water

For the Poriyal

400 grams green beans chopped finely
4 cups water to parboil beans and moong dal.
1 tsp turmeric powder
Salt to taste
1 tbsp coconut oil
1 tsp Mustard seeds
1 tsp Split white urad dal
1 tsp Chana Dal (Bengal gram)
1/8 tsp Asafetida Heeng or Perungayam
4 Dry red chili
10 curry leaves
3 tbsp fresh grated coconut

Instructions

Prep work

String the beans and chop them finely.
Place the moong dal in a colander and wash well.
Transfer to a mixing bowl, add 2 cups warm water and let it soak for 20 minutes.

How to cook green beans?

Instant Pot Green Beans

Place the inner pot into the instant pot.
Add 1 cup water. Insert a tall trivet into the inner pot.
Transfer the chopped beans to a steamer basket. Place the basket over the trivet.
Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and set the timer to 0 MINUTES. Wait for the cooking cycle to complete.
Once the cooking cycle is complete, do a quick pressure release.
Set aside.

How to cook moong dal?

While the beans are cooking, drain the soaked moong dal and add it to a frying pan along with 2 cups water, 1/2 tsp turmeric powder and salt.
Cook the moong dal till its cooked but can still hold its shape.
This takes roughly 7 to 8 minutes on medium heat.
When done, drain the cooked dal in a colander and set aside.

Stovetop method

If you do not have an Instant Pot, combine the chopped green beans, 4 cups water, drained soaked moong dal, 1/2 tsp turmeric powder and salt in a frying pan.
Cook this on medium heat until the dal is cooked fully but can still hold its shape. This takes somewhere between 7 and 8 minutes.
Drain in a colander and set aside.
Making the Poriyal
Heat a frying pan with coconut oil.
Add the mustard seeds, asafetida if using, urad dal, chana dal and dry red chilies.
Give a quick stir.
Wait for the mustard seeds to splutter.
Now, add the cooked green beans +moong dal mixture.
Add salt to taste. Stir well to combine.
Cook on medium heat for 2 to 3 minutes.
Tip in the freshly grated coconut and curry leaves, reduce heat to low and stir well to combine.
Cook for 1 to 2 minutes after adding the coconut.
When done, switch off heat.
Serve with rice, Rasam or Sambar and Appalam by the side.

Notes

The secret to a fine Poriyal lies in cooking the green beans just right. I prefer cooking the green beans just for 5 minutes until they are tender but still have a crunch. Check the instant pot method for cooking green beans perfectly every time.
Soak the moong dal in warm water for at least 20 minutes. This way, the dal will cook as fast as the green beans. The dal does not have to cook to a mush. The correct consistency is where the dal is cooked well but still holds its shape.
Use the water used for cooking the beans + dal to make Rasam, Sambar or Dal. The water has so many nutrients. You can even use it as broth or stock for soups.
Skip the coconut if you are packing this in a lunchbox. This is especially true if you are living in tropical or hot places.
Adding turmeric is optional but recommended since it amplifies the green and makes it look vibrant.
For an authentic version of this Beans Poriyal, skip the moong dal completely and just use the rest of the ingredients.
Adding asafetida or Heeng- Hing or Heeng is a very commonly used ingredient in Indian cooking. In my house, my mom adds a pinch of it to this stir fry and pretty much any dish she makes. But skip this if you are allergic to gluten. Most compound asafetida have wheat flour added to it which makes it unsafe for people allergic to gluten

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Kovakkai Fry- Tendli Fry

August 15, 2022 By anusha Leave a Comment

Meet Kovakkai Fry, the underrated dish that no one likes unless they eat it. Yes. Ever heard of the term ‘game changer’? This is that kind of dish. Well, I know that this humble vegetable that is quite common in the rural regions of India is quite unpopular. This is because most times, people do not know what to do with it. Let’s change that, shall we?

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Crispy-Kovakkai-fry-in-a-beige-bowl — Kovakkai that has been pan fried till crisp

Veggies used in South Indian Lunch

An everyday South Indian lunch is true joy. It is a combination of simple ingredients that bring out such amazing flavors. Now, there are some vegetables that are so original to South Indian cuisine.

Kovakkai is one among them. Others include snake gourd (podalangai), Sorakai(bottle gourd), Senai Kizhangu (elephant yam) and unripe plantains (Vazhakai).

These vegetables are what our ancestors ate and grew up on. And it is these that make South Indian food stellar.

Like I always tell, Indian food, especially, South Indian food, is beyond Dosa and Vadai. And this recipe is proof of that.

Try pairing this curry with a simple rasam and rice. You will definitely know what I am talking about.

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Kovakkai In English

In English, this vegetable is called as ivy gourd or the gentleman’s toe. I have no idea why it is called the latter though. Ivy gourd goes by various names in regional languages in India.

In Telugu, they call it ‘Dondakaya’ and in Hindi, it is ‘Tendli’ or ‘Kundru’. This is not to be confused with ‘Tinda’ called as apple gourd in English.

Tendli and Tinda are very different from each other. While I was in Gujarat, my cook told me that they call this as Tindora in Gujarati.

Ivy gourd looks very similar to gherkins. But they are different as well. And these do not come from ivy plants as well.

Benefits

Apart from being rich in beta-carotene, this oval shaped vegetable is said to have mouth ulcer healing properties. It is also good for controlling blood sugar. Many nutrition experts recommend this for diabetics.

Ways to cook ivy gourd

Well, first things first- get that wok on heat and make this lip smacking fry.
Or steam it for 5 minutes and make Paruppu Usili.
In Sambar – they are great in this South Indian classic dish as well.

Ingredients

Oil– Use cold pressed peanut oil or any neutral flavored vegetable oil for making this dish.
Tempering includes mustard seeds, asafetida and split white urad dal. Since this has asafetida, this dish is not gluten free. If you are looking for a gluten free version, skip the asafetida.
Ivy gourd (Kovaka)- This is the star ingredient of this dish. While buying, choose small and tender gourds. Gourds that feel heavy and look big are more mature and tend to be ripe. Generally, over ripe ivy gourds look scarlet on the inside and are not used for cooking.
Spice powders– We are going to be using basic Indian spice powders which include red paprika (red chili powder), turmeric and coriander powder.
Besan (chickpea flour)- Lends a beautiful crispy texture to the curry. Read the recipe notes for more information on how to use Besan in this recipe.
Cilantro (coriander)– There is nothing like a bunch of fresh coriander leaves to brighten up any dish and this one is no exception.

Dietary specifications

This recipe is naturally vegan. It can be made gluten-free by skipping the asafetida since most compound asafetida have gluten added to them. Ivy gourd fry is also free from nuts and soy.

Variations

You can prepare this Kovakkai crispy fry as mentioned here or you can even steam it for 5 minutes and try this version.

Drain the steamed gourd in a colander to get rid of any remnant moisture. Heat a pan with coconut oil.

Splutter 1 tsp each mustard seeds and cumin seeds. Add steamed gourds to the pan along with salt, 1/2 tsp ground turmeric and mix well.

Finish with 4 tbsp grated fresh coconut and a sprig of curry leaves. This version is equally delicious and pairs well with just steamed rice and some ghee.

Shelf life, storage and make-ahead

While this curry is very beginner-friendly, the time consuming part about this recipe is the chopping. I recommend that you use all the Netflix time to chop them.

You can either slice them thinly or chop them into long fingers like how I have. While the first method is quicker, the second one is more visually appealing and helps in even cooking.

This curry keeps well in the fridge for 3 days when stored in an air tight container.

Recipe Notes

Chop the gourds as evenly as possible. This ensures even and quick cooking.
For a crispier version, use 1 tbsp more oil and cook this fry in a cast iron pan on low heat.
If you cannot source these ivy gourds fresh, look for it in the frozen section of your Indian grocery store.
For frozen Tendli, you do not have to thaw the vegetable. Just add it to the pan after you do the tempering and go ahead with the recipe. A side note- frozen Tendli will cook faster when compared to fresh ones since there is moisture. So keep an eye to prevent the curry from cooking to a mush.
Roasted Besan is a fantastic way to add protein to this dish. While the step is optional, it is highly recommended. This also helps in crisping up the gourds evenly.
Before roasting Besan (chickpea flour), sieve it well to get it rid of any lumps. Roast on low heat until fragrant and light brown. This takes around 4 to 5 minutes for about 1/2 cup of Besan. I always have a small batch of roasted Besan in my fridge to add to curries like this. You can store any leftovers in a Ziploc bag in the fridge. This keeps well for 1 month in the fridge.
Do not add the chickpea flour without roasting it. Unroasted chickpea flour leaves a raw and slightly bitter aftertaste to the curry and makes it completely unpalatable.

Kovakkai fry served in a beige ceramic bowl placed over a wooden board. Sliced kovakkai scattered around the bowl on the board — Some Tendli Fry made with Besan and Indian spices

Method

Prep work

Wash and pat dry the ivy gourds. They have to be dry before you begin chopping them. When dry, chop them into long fingers. Each ivy gourd can be chopped into 4 to 6 such fingers. Use a sharp paring knife to do this.

Sieve 1/2 cup of Besan to get rid of any lumps. Heat a small pan, preferably, a cast iron skillet. I love my 8 inch Lodge skillet for this!

Add the sieved Besan to the pan and roast on low heat till fragrant and light brown. When done, switch off heat and transfer to a bowl immediately.

Making South Indian Ivy Gourd Fry

Steps 1 and 2

Heat a pan with 1.5 tbsp oil. Add mustard seeds, cumin seeds and urad dal. Wait for the mustard seeds to splutter.

Steps 3 and 4

When the mustard seeds and cumin seeds have spluttered and the dal begins to brown, add the asafetida. Immediately tip in the chopped gourds along with salt. The salt will help the vegetables release moisture, which in turn, will help in cooking it faster.

Steps 5 and 6

Toss well. Cook covered on medium heat for 5 minutes until the gourds have softened and become limp. Now, add the spice powders ( red chili powder, turmeric powder and coriander powder).

Steps 7 and 8

Mix gently to make sure that the veggies are evenly coated with the spices. Cook for 5 to 6 minutes on low heat.

Add 2 tbsp of the roasted Besan flour in a sprinkling motion to the pan. Toss everything well to combine and continue to cook on low flame for about 7 to 8 minutes.

Steps 9 and 10

When the chopped gourds have become golden brown around the edges, garnish with finely chopped coriander leaves. Stir gently to combine.

Serve hot with rice and any Kuzhambu or Rasam of your choice.

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5 from 1 vote

Kovakkai Fry

Kovakkai fry is a delicious South Indian style crispy stir fry made with ivy gourds. This underrated rustic vegetable curry is a delight in every bite and pairs well with rice or rotis.

Prep Time12

Cook Time30

Course: Main Course, Mains

Cuisine: South Indian, Tamil

Servings:

Calories: 155kcal

Equipment

1 Frying Pan
1 small cast iron skillet
1 sieve
1 Spatula

Ingredients

For roasting besan

1/2 cup Besan Chickpea flour

For the curry

1.5 tbsp cold pressed peanut oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp split white Urad dal
1/8 tsp Asafetida Hing or Perungayam
400 grams Chopped Kovakkai Ivy gourd in English
Salt to taste
1 tsp turmeric powder
1.5 tsp red chili powder red paprika
1.5 tsp coriander powder ground coriander
2 tbsp roasted besan

For garnish

2 tbsp finely chopped cilantro

Instructions

Prep work

Wash and pat dry the ivy gourds.
They have to be dry before you begin chopping them.
When dry, chop them into long fingers.
Each ivy gourd can be chopped into 4 to 6 such fingers.
Use a sharp paring knife to do this.
Sieve 1/2 cup of Besan to get rid of any lumps.
Heat a small pan, preferably, a cast iron skillet.
Add the sieved Besan to the pan and roast on low heat till fragrant and light brown.
When done, switch off heat and transfer to a bowl immediately.

Making South Indian Ivy Gourd Fry

Heat a pan with 1.5 tbsp oil.
Add mustard seeds, cumin seeds and urad dal.
Wait for the mustard and cumin seeds to splutter.
When the mustard seeds have splutted and the dal begins to brown, add the asafetida.
Immediately tip in the chopped gourds along with salt.
Toss well.
Cook covered on medium heat for 5 minutes until the gourds have softened and become limp.
Now, add the spice powders ( red chili powder, turmeric powder and coriander powder).
Mix gently to make sure that the veggies are evenly coated with the spices.
Cook for 5 to 6 minutes on low heat.
Add 2 tbsp of the roasted Besan flour in a sprinkling motion to the pan.
Toss everything well to combine and continue to cook on low flame for about 7 to 8 minutes.
When the chopped gourds have become golden brown around the edges, garnish with finely chopped coriander leaves.
Stir gently to combine.
Serve hot with rice and any Kuzhambu or Rasam of your choice.

Notes

Chop the gourds as evenly as possible. This ensures even and quick cooking.
For a crispier version, use 1 tbsp more oil and cook this fry in a cast iron pan on low heat.
If you cannot source these ivy gourds fresh, look for it in the frozen section of your Indian grocery store.
For frozen Tendli, you do not have to thaw the vegetable. Just add it to the pan after you do the tempering and go ahead with the recipe. A side note- frozen Tendli will cook faster when compared to fresh ones since there is moisture. So keep an eye to prevent the curry from cooking to a mush.
Roasted Besan is a fantastic way to add protein to this dish. While the step is optional, it is highly recommended. This also helps in crisping up the gourds evenly.
Before roasting Besan (chickpea flour), sieve it well to get it rid of any lumps. Roast on low heat until fragrant and light brown. This takes around 4 to 5 minutes for about 1/2 cup of Besan. I always have a small batch of roasted Besan in my fridge to add to curries like this. You can store any leftovers in a Ziploc bag in the fridge. This keeps well for 1 month in the fridge.
Do not add the chickpea flour without roasting it. Unroasted chickpea flour leaves a raw and slightly bitter aftertaste to the curry and makes it completely unpalatable.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More South Indian Recipes

Kale Dal – Indian Kale Recipes

August 10, 2022 By anusha Leave a Comment

Kale Dal is an Indian style Kale and lentil stew. This simple and nutritious dish is a wonderful way to incorporate greens like kale and chard in your diet. You can make this in the Instant Pot or on the stove top. Either ways, this hearty vegan dal is a weeknight lifesaver.

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Kale in Indian recipes

Before we make this Dahl, let us talk a bit about kale, shall we? If you are new to this leafy green vegetable, kale is a nutrition powerhouse and is common in US and Australia as well.

While it is not very popular in Asia, it is slowly gaining its sweet spot among the superfoods list. While there are so many types of kale, curly kale is the most common.

If you are wondering why there is so much hype about this, it is because kale is rich in calcium, Vitamins A, B and K. For expats and immigrants living in the west, this vegetable can be confusing or intimidating. This is because it is not grown locally in India.

Let me explain how you can use kale in Indian recipes. This dal is a good place to begin with. Kale has a distinct flavor and can take sometime to get used to. So, I recommend that you begin using kale with other green leafy veggies in the beginning.

Here are some great ways to add kale to Indian recipes-

Combine kale with potatoes in this classic Jeera Aloo recipe. Simply prep and chop kale and add it along with the potatoes and saute till they are wilted. Voila, we have kale Aloo.
Add some to Chana Masala or in this Mangalorean style chickpea curry.
You can also make south Indian style Keerai Kootu by using kale instead of spinach.

Ingredients

Here is a quick overview of what we need to make this dal-

Red lentils or Masoor Dal are easily available and so versatile. Apart from that, they are also full of complex carbohydrates and protein. You can also use moong lentils or green lentils in this recipe.
Oil – Traditionally, we use Ghee to make dal in India. However, I intend to use oil since I prefer the vegan version.
Onions- No dal is complete without them. Red onions are my first choice for most Indian style Dal recipes. But white or yellow onions will work well here too.
Garlic- A generous amount of garlic in any Dal not just adds flavor but also aids digestion and reduces bloating and gassiness.
Whole spices- Like any Indian dish, this dal also calls for cumin seeds, bay leaf and cinnamon.
Ground spices- A simple combination of red paprika, garam masala, ground coriander and turmeric are all we need for making this dish.
Spring onions and cilantro- scallions aka spring onions have a mild sweet flavor while cilantro has a delicate citrussy but slightly pungent flavor. Both of these greens add so much oomph to this dal.
Swiss chard- I love sneaking in veggies to any meal. Dal is a great way to include veggies and still make a wholesome meal without having to wash some 200 dishes. Which is why I tend to always use a mix of greens in these kind of dishes. You can skip the chard if you want or you can even add baby spinach or other leafy greens of your choice. Beet greens are excellent here too.
Curly kale- And finally, the boss of this recipe- curly kale. While using kale, always discard the middle rib since this is tough and fibrous. This also has a slight bitter after taste. So discard the rib and use only the leafy part.

Variations

Why should a recipe be made in just one way, eh? When it comes to creativity and cooking, the sky is the limit. Here are some different ways to jazz up this every day dish-

Use a combination of kale and other leafy greens like water spinach, baby spinach, collard greens, watercress or beet greens. You can even add leeks.
Looking for a no onion and garlic recipe? You can skip the onions, spring onions and garlic in this recipe. Add just the greens along with 2 tbsp tomato paste or 1/2 cup finely chopped fresh tomatoes or 1.5 tbsp tamarind paste. Proceed with the rest of the recipe as directed here.
You can use green lentils, whole brown lentils, moong lentils or even whole green moong to make this dish. Whatever you choose to use, always soak the lentils for at least an hour in warm water. This way, we can minimize the cooking time.
Make this creamy by stirring in 1/2 cup thick coconut milk at the end. Finish with a squeeze of lemon. So yum!
For a different flavored dal, use virgin coconut oil instead of vegetable or canola oil.

Shelf life, storage and freezing

This dal keeps well in the fridge for up to 4 days. Store this in a clean air tight container. Leftovers freeze beautifully and last up to 2 months in the freezer.

To freeze this dal, allow the dal to become cool completely. Divide into 1 cup portions, transfer to freezer-safe containers, label and freeze.

Thaw in the fridge overnight or for 2 hours at room temperature. Add thawed dal to a sauce pan and bring to a gentle simmer. Serve hot. Do not refreeze after thawing.

Dietary Specifications

This filling dal is naturally vegan. It is also free from gluten, soy and nuts. Since we use red lentils in this recipe, this is not keto-friendly.

Calories in Dal

Dal or lentils is an everyday staple in India. Lentils are rich in proteins but they are also equally high in carbohydrates. This is why red lentils and other varieties are not keto-friendly.

But if you are just looking for high protein recipes that also have complex carbs, then dahl is great in your diet. A cup of cooked red lentils have 230 calories but they have about 10 grams of protein along with other micro- nutrients.

Serving suggestions

We enjoy eating these lentils with just plain brown rice. This also pairs well with Jeera rice, Vegan Naan, Vegetable Pulao or plain Parathas.

Recipe Notes

Lentils do not cook well when we add salt to it. For this reason, you must soak the lentils prior to cooking them. This is especially true for all Instant Pot Dal recipes.
You can add vegetable stock instead of water for a more flavorful dal.
Use 3/4 cup finely chopped fresh tomatoes instead of the tomato paste if you do not have tomato paste.
The tempering step is optional but highly recommended.
Always discard the middle rib in kale and use only the leafy part.

Method

Prep work

Place the red lentils in a colander and wash well. Transfer to a bowl, add warm water and let it soak for 30 minutes. While this soaks, prep the vegetables and gather up the remaining ingredients.

Instant Pot Kale Dal

Steps 1 and 2

Insert the inner pot into the Instant Pot. Turn on SAUTE MODE- NORMAL and set the timer for 8 minutes. Add the oil and wait for the display to read HOT.

When ready, add the bay leaf, cinnamon stick and cumin seeds. Stir once and wait for them to splutter.

Steps 3 and 4

Tip in the onions and ginger garlic paste along with the salt.

Steps 5 and 6

Stir to combine. Continue to cook this until the onions are pink and soft.

Add the spice powders (Garam masala, ground turmeric, red paprika and ground turmeric).

Steps 7 and 8

Add the tomato paste now and give a quick stir. Mix well. Cook this for 20 seconds. Immediately tip in the chopped scallions, cilantro, kale and chard. Saute for 1 minute until the greens are wilted.

Steps 9 and 10

Drain the soaked lentils. Add the lentils along with 2 cups of water. Please note that I have drained the lentils and then added fresh water to the soaked lentils for convenience and that is what you see in picture no.10.

Steps 11 and 12

Stir well to combine.

Steps 13 and 14

PRESS CANCEL. Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant pot and turn the VALVE to SEALING.

Steps 15 and 16

Press PRESSURE COOK- HIGH PRESSURE and set the timer to 8 minutes. Allow the cooking cycle to complete. When done, wait for NATURAL PRESSURE RELEASE. Open the lid when the pressure has released naturally. Gently mash the dal well.

Tempering

Heat a small pan with 1 tsp oil. Add 2 tbsp finely chopped garlic and wait for the garlic to become brown. Do this on medium flame. When the garlic has browned, add 1 tsp cumin seeds and allow it to crackle.

Switch off the flame and add 1/2 tsp sweet paprika. Immediately add this mixture to the dal. Stir well to combine. Serve hot.

Stove top Dal

Follow the prep work.

Drain the soaked lentils and add this to a heavy bottomed saucepan along with 3 cups water. Cook on medium heat until the lentils are fully mushy and tender. This takes anywhere between 15 to 20 minutes.

When the dal has cooked completely, mash it gently to make it creamy. Set aside.

Heat a heavy bottomed pan or a 5 quart Dutch oven with oil. Add the whole spices and wait for them to crackle. Tip in the onions and ginger garlic paste. Stir to combine and saute till onions are pink and soft.

Now, add the ground spices, tomato paste along with the salt and give a quick mix. Immediately, tip in the chopped greens. Mix well and continue to saute them till they are wilted. This takes 2 to 3 minutes.

Now, add the cooked lentils mixture. Stir to combine. Simmer on medium heat for 5 to 6 minutes, stirring often. Switch off the flame.

Heat a small pan with 1 tbsp oil. Add 2 tbsp finely chopped garlic and wait for the garlic to become brown. Do this on medium flame. When the garlic has browned, add 1 tsp cumin seeds and allow it to crackle.

Switch off the flame and add 1/2 tsp sweet paprika. Immediately add this mixture to the dal. Stir well to combine. Serve hot.

Explore More Dal Recipes

Kale dal served with a tempering of fried garlic and red paprika on top. The bowl of dal is placed over a burlap map. Rice and veggies served in wooden bowls by the side.

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Kale Dal

This Indian style Kale and red lentils is a fantastic nutrition packed dish for any day. Perfect for batch cooking and weeknight dinners with naans or plain rice.

Prep Time30

Cook Time20

Course: Main Course, Mains

Cuisine: Indian

Servings:

Calories: 123kcal

Equipment

1 6 quart Instant Pot or pans for cooking on stovetop
1 set of measuring cups and spoons
2 Ladles
1 small frying pan

Ingredients

For soaking the lentils

3/4 cup red lentils 1 cup =240 ml
2 cups warm water

For the dal

1.5 tbsp vegetable oil or any neutral flavored oil.
2 bay leaves
1/2 inch cinnamon stick
1.5 tsp cumin seeds
3/4 cup onions finely chopped
1.5 tsp ginger garlic paste
salt to taste
1.5 tsp red paprika
1 tsp garam masala
1.5 tsp ground coriander
1 tsp ground turmeric
1.5 tbsp tomato paste
1/2 cup chopped cilantro
1/2 cup chopped scallions
4 oz chopped kale
2 oz chopped swiss chard
2 cups water

For tempering

1 tsp oil
2 tbsp garlic chopped
3/4 tsp cumin seeds
1/2 tsp sweet paprika

Instructions

Prep work

Place the red lentils in a colander and wash well.
Transfer to a bowl, add warm water and let it soak for 30 minutes.
While this soaks, prep the vegetables and gather up the remaining ingredients.

Instant Pot Kale Dal

Insert the inner pot into the Instant Pot.
Turn on SAUTE MODE- NORMAL and set the timer for 8 minutes.
Add the oil and wait for the display to read HOT.
When ready, add the bay leaf, cinnamon stick and cumin seeds.
Stir once and wait for them to splutter.
Tip in the onions and ginger garlic paste along with the salt.
Stir to combine.
Continue to cook this until the onions are pink and soft.
Add the spice powders (Garam masala, ground turmeric, red paprika and ground turmeric).
Add the tomato paste now and give a quick stir. Mix well. Cook this for 20 seconds.
Immediately tip in the chopped scallions, cilantro, kale and chard.
Saute for 1 minute until the greens are wilted.
Drain the soaked lentils.
Add the lentils along with 2 cups of water.
Stir well to combine.
PRESS CANCEL.
Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
Close the Instant pot and turn the VALVE to SEALING.
Press PRESSURE COOK- HIGH PRESSURE and set the timer to 8 minutes.
Allow the cooking cycle to complete.
When done, wait for NATURAL PRESSURE RELEASE.
Open the lid when the pressure has released naturally.
Gently mash the dal well.
Heat a small pan with 1 tbsp oil.
Add 2 tbsp finely chopped garlic and wait for the garlic to become brown.
Do this on medium flame.
When the garlic has browned, add 1 tsp cumin seeds and allow it to crackle.
Switch off the flame and add 1/2 tsp sweet paprika.
Immediately add this mixture to the dal.
Stir well to combine.
Serve hot.

Stove top Dal

Follow the prep work.
Drain the soaked lentils and add this to a heavy bottomed saucepan along with 3 cups water.
Cook on medium heat until the lentils are fully mushy and tender.
This takes anywhere between 15 to 20 minutes.
When the dal has cooked completely, mash it gently to make it creamy. Set aside.
Heat a heavy bottomed pan or a 5 quart Dutch oven with oil.
Add the whole spices and wait for them to crackle.
Tip in the onions and ginger garlic paste.
Stir to combine and saute till onions are pink and soft.
Now, add the ground spices, tomato paste along with the salt and give a quick mix.
Immediately, tip in the chopped greens.
Mix well and continue to saute them till they are wilted.
This takes 2 to 3 minutes.
Now, add the cooked lentils mixture.
Stir to combine.
Simmer on medium heat for 5 to 6 minutes, stirring often.
Switch off the flame.
Heat a small pan with 1 tbsp oil.
Add 2 tbsp finely chopped garlic and wait for the garlic to become brown.
Do this on medium flame.
When the garlic has browned, add 1 tsp cumin seeds and allow it to crackle.
Switch off the flame and add the sweet paprika.
Immediately add this mixture to the dal. Stir well to combine. Serve hot.

Notes

Lentils do not cook well when we add salt to it. For this reason, you must soak the lentils prior to cooking them. This is especially true for all Instant Pot Dal recipes.
You can add vegetable stock instead of water for a more flavorful dal.
Use 3/4 cup finely chopped fresh tomatoes instead of the tomato paste if you do not have tomato paste.
The tempering step is optional but highly recommended.
Always discard the middle rib in kale and use only the leafy part.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Peach Salad – Vegan & GF

August 8, 2022 By anusha Leave a Comment

Wait, is summer even summer without a mean peach salad? I know that there are not many peach fans out here but these juicy stone fruits are one of the most underrated summer produce. These cute fruits are great in everything and even just as an afternoon snack. This vegan summer salad is everything delightful on a hot sunny afternoon.

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Here is why this salad should be a regular on your summer menu-

The dressing is so simple and flavorful.
It is a fantastic way to use up summer fruits.
You can jazz this salad up in so many ways.
Salads are a great way to sneak in greens and omega 3 seeds and nuts. This salad is proof of that.

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Ingredients

Whenever I test new recipes, I like to look at them as blocks. This makes things easier especially when it comes to me thinking long and hard about what went wrong. A salad is no exception to this. This easy recipe has two components- the dressing and the produce.

For the dressing,

You will need-

Maple syrup– Switch to agave nectar or honey in a pinch if you don’t have this.
Balsamic vinegar– While I won’t recommend swapping out this with any other vinegar, the closest that will work here is red wine vinegar.
Dijon mustard– Psst… did I tell you? This is the secret ingredient that makes this dressing exceptional in every single way.
Garlic powder- We will just need one tsp of this potent but flavor packed miracle ingredient.
EVOO- If it is a salad, it has to be olive oil. Some good quality EVOO goes a long way in making a fabulous salad dressing.
Fresh basil– Because there is nothing that beats the flavor of fresh basil in a summer salad that is full of peaches and tomatoes.
Salt and pepper– No salad is ever complete without this, guys.

From the produce aisles, you will need-

Peaches– White or yellow peaches are great here. Nectarines will work too.
Blueberries– These tiny tart and sweet berries amp up the nutrition and work in tandem with the rest of the fruits here to make this a flavor packed salad.
Tomatoes– While I would have loved to add beef tomatoes here, I had to make do with Roma tomatoes and cherry tomatoes. Heirloom, beef and regular tomatoes are all fantastic in this recipe.
Rocket– Sharp and pungent, rocket leaves balance this otherwise sweet and tangy salad. Use baby spinach if you cannot find rocket.
Hemp seeds, pumpkin seeds and almonds – I strongly believe that every salad needs crunch and some protein boost. You can also add toasted flax seeds, chia seeds or other nuts like pecans and walnuts.

Dietary Specifications

This easy recipe is free from soy, dairy, gluten and eggs. Things that you should watch out for, if you intend to serve this at an event, are allergies to nuts, seeds, blueberries and peaches.

Shelf life and storage

Like any salad, this recipe is best enjoyed when made fresh and served. If you do want to make this ahead of time, then the only thing that can be prepared in advance is the dressing. The dressing keeps well in the fridge for upto 3 days. Store it in a clean and sterile glass jar.

Recipe Notes

Chop and prepare the fruits only when you are ready to assemble and serve the salad. Peaches and tomatoes become soggy if they are chopped ahead of time.
Dry the rocket leaves thoroughly using a salad spinner to avoid soggy salad.
Use fresh mint instead of fresh basil if you do not have sweet basil.
You can easily double or triple this recipe.

Method

Make the dressing

Steps 1 and 2

To a mixing bowl, add the maple syrup, extra virgin olive oil, garlic powder, chopped basil leaves, balsamic vinegar, salt and pepper. Stir to emulsify this mixture well. Use a balloon whisk.

Or add all the ingredients to a salad shaker or ball mason jar. Shake vigorously to combine everything until well incorporated.

Toss the salad

Steps 3, 4, 5 and 6

In a large mixing bowl, add the rocket leaves, peaches, tomatoes, and blueberries.

Steps 7 and 8

Pour the dressing over this.

Steps 9 and 10

Add in the toasted almonds, hemp hearts and pumpkin seeds. Mix gently using salad spoons or tongs.

Serve immediately.

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vegan peach salad with summer fruit served in Khaki brown shallow bowl placed over a wooden plate. Fruits scattered around the plate.

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Peach Salad

This vegan and gluten free salad celebrates summer produce by incorporating peaches, blueberries and tomatoes with a light dressing.

Prep Time15

Course: Salad, Salads

Cuisine: American, International

Servings:

Calories: 257kcal

Equipment

2 Mixing bowls
1 set of measuring cups and spoons
1 set of salad spoons

Ingredients

For the dressing

2 tbsp maple syrup
3 tbsp olive oil
3 tbsp balsamic vinegar
1.5 tbsp Dijon mustard
1 tsp garlic powder
10 sweet basil leaves finely chopped
Salt to taste
1.5 tsp freshly cracked black pepper

For the produce

2 peaches pitted and sliced into wedges (8.5 oz in weight)
1/2 cup blueberries 3.5 oz
2 tomatoes sliced into thick wedges (8.5 oz in weight)
6 cherry tomatoes halved
2 oz rocket leaves
1 tbsp roasted almonds
1 tbsp hemp hearts
1 tbsp pumpkin seeds

Instructions

Make the dressing

To a mixing bowl, add the maple syrup, extra virgin olive oil, garlic powder, chopped basil leaves, balsamic vinegar, salt and pepper.
Stir to emulsify this mixture well. Use a balloon whisk.
Or add all the ingredients to a salad shaker or ball mason jar.
Shake vigorously to combine everything until well incorporated.

Toss the salad

In a large mixing bowl, add the rocket leaves, peaches, tomatoes, and blueberries.
Pour the dressing over this.
Add in the toasted almonds, hemp hearts and pumpkin seeds.
Mix gently using salad spoons or tongs.
Serve immediately.

Notes

Chop and prepare the fruits only when you are ready to assemble and serve the salad. Peaches and tomatoes become soggy if they are chopped ahead of time.
Dry the rocket leaves thoroughly using a salad spinner to avoid soggy salad.
Use fresh mint instead of fresh basil if you do not have sweet basil.
You can easily double or triple this recipe.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Vegan Masala Chai – Vegan Milk Tea

August 5, 2022 By anusha Leave a Comment

Vegan Chai is something that I have come to love ever since I have started my transition towards eating more plant based food. While I am not fully vegan, I do try to go fully plant based every now and then. And you know what is the hardest part for me during that time? Chai or in layman terms, milk tea. In this post, I will walk you through brewing some flavor packed Chai that is dairy free and delicious.

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If you have been following me on Instagram, you will definitely know that I am a Chai person. Weekends without this refreshing hot drink feels incomplete. While I am in the vegan phase, making the perfect cup of hot milk tea is a challenge.

And I can now safely say that I have found a solution to that situation in this fail-safe recipe. Let us now take a look at what we need to get this tea going.

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What is Chai?

Wait let me rephrase. What is Masala Chai? Masala in Hindi refers to spices. And Chai is tea made with milk. So ideally, this is a heavenly concoction of spices, tea dust and milk.

Served with some Pakoras, Bajji or even a sandwich, it is the drink that many in India start their day with.

There are so many ways to make Masala Chai. Some people use a Chai spice blend. I learned how to make Chai, this way when I used to live in Baroda. My method calls for pounding whole spices and herbs and simmering it with the tea dust.

Experiments with plant based milks in Chai

I have experimented making Chai tea with different types of non-dairy milk. Two options that worked the best are unsweetened oat milk and unsweetened cashew milk. Coconut milk, soy milk and rice milk were disasters but hazelnut milk and almond milk chai were passable.

Check my recipe notes to understand about using non-dairy milk in chai tea better.

Ingredients

Spices and herbs

We will be using cinnamon, cloves, whole black peppercorns and green cardamom from our spice cabinet. You will also need some ginger root, fresh mint leaves and a few stalks of lemongrass. Lemongrass is optional but highly recommended.

Tea Dust

For this tea, black tea dust works best. You can find this in Asian stores or Indian grocery stores. Nowadays, this is available in tea boutiques as well. My personal favorite brands are Red Label and Taj Mahal.

Since the concept of tea has evolved so much, we also have flavored tea dust in the markets now. But I prefer the good old regular black tea dust.

Plant based milk

Like I mentioned earlier, I am using unsweetened oat milk in this recipe. I will not recommend switching to any other non-dairy milk because the proportion of water to tea dust to milk varies for every kind of plant based milk out here.

Sweetener

Okay, here is my pet peeve about chai. While I can drink coffee without sugar, I just cannot enjoy my milk tea without sugar. If you prefer your tea without any sweetener, then, I am truly jealous.

I have used Gula Melaka; which is the local coconut palm sugar that we get here. Raw cane sugar, agave nectar, maple syrup, coconut sugar and regular granulated white sugar will work here too.

FAQs

Can vegan chai be made ahead?

Chai is best enjoyed hot. And the vegan version is no exception. Reheated chai just tastes different. I will not recommend brewing large batches of this beverage for this reason.

What plant based milk works best in this chai?

Unsweetened oat milk is my first choice. Cashew milk that is unsweetened also works well.

Why did my vegan milk tea curdle?

To avoid plant based milk tea curdling, always heat or simmer on very gentle heat. Simmering on high temperatures curdles the milk because the pH levels in plant milk are way lower than what they are in dairy milk.

Recipe Notes

Here are some tips to brew that perfect vegan Desi Masala Chai.

Always simmer the tea dust and spice blend first together. This is our tea decoction or liqueur.
Use Indian style black tea dust for best tasting chai.
Once you have added the plant based milk, reduce the heat to the lowest temperature and simmer for just 2 to 3 minutes.
Do not add the sugar until the mixture has simmered for at least 2 to 3 minutes. When you add sugar before the milk has been infused fully with the chai concentrate, the chai tastes milky and flavorless.
Non dairy milk should never be simmered on high heat because it curdles very quickly.
Always shake your milk carton well before using the milk.
I recommend using room temperature milk since chances of curdling is lower in this case. Let me explain. When you add cold milk to hot tea concentrate, it tends to curdle quickly because of the sudden temperature shift.

DIY Chai Spice Blend

If you cannot source ginger and lemongrass, you can still make this tea. And if you are a big fan of Masala Chai, then you will definitely need this easy Chai spice blend.

To make a quick Chai spice, add 6 green cardamoms, 1 inch stick cinnamon, 3 cloves, 10 whole black pepper corns, 1 tsp ground ginger and 1/2 tsp ground allspice to a nut grinder. Blend to a coarse powder.

You will need 3/4 tsp of this blend to brew this chai tea. Store this blend in an air tight jar in a cool cabinet. This makes about 6 servings of chai tea.

How to make the best vegan Masala Chai?

Steps 1 and 2

Add the whole spices (green cardamom, whole black pepper, cloves, cinnamon) along with the peeled and chopped ginger, lemon grass and mint leaves to a mortar and pestle.

Steps 3 and 4

Pound this to a slightly coarse mixture. Set aside. To a saucepan, add 1 cup water.

Steps 5 and 6

Tip in the 2.5 tsp black tea dust and the pounded spice and herbs mixture.

Steps 7 and 8

Bring this mixture to a rolling bubbling boil. This takes about 4 to 5 minutes on medium heat. When ready, reduce the heat to the lowest and add the unsweetened oat milk.

Steps 9 and 10

Stir a few times to combine. Simmer on lowest heat possible for just 2 to 3 minutes. Now, add the sugar.

Steps 11 and 12

Stir well to combine. Continue to simmer for 1 to 2 minutes on low heat.

Steps 13 and 14

Switch off heat. Strain the chai through a fine mesh strainer. Pour into individual cups and serve hot.

We love enjoying a cup of piping hot Chai tea with our breakfast. This is a sacred routine in our house especially during the weekends. Do you have such a coffee or tea routine? Tell us in the comments.

vegan masala chai served in a floral patterned cup and saucer set. A small sugar spoon rests on the saucer. A few cinnamon sticks, a pinch bowl of sugar and some whole spices by the side and around the cup of tea.

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Vegan Masala Chai

This Indian style chai tea is the perfect blend of spices and herbs and uses non-dairy milk. The result is a creamy vegan Chai that you will love.

Prep Time10

Cook Time10

Course: Beverage

Cuisine: Indian

Servings: people

Calories: 112kcal

Equipment

1 Saucepan
1 mortar and pestle or a small coffee grinder
1 fine mesh strainer
1 set of measuring cups and spoons

Ingredients

Herbs and spices

1 tbsp ginger grated and peeled
5 whole green cardamoms
1 tsp black peppercorns
1/2 inch cinnamom stick
2 cloves
2 inches lemon grass chopped roughly
5 fresh mint leaves or 1/4 tsp dried mint leaves
1 cup water
2 tsp black tea dust please refer blog post for more details
1 cup Unsweetened oat milk
2 tsp raw cane sugar or any sweetener of your choice

Instructions

Add the whole spices (green cardamom, whole black pepper, cloves, cinnamon) along with the peeled and chopped ginger, lemon grass and mint leaves to a mortar and pestle.
Pound this to a slightly coarse mixture. Set aside.
To a saucepan, add 1 cup water, 2.5 tsp black tea dust and the pounded spice and herbs mixture.
Bring this mixture to a rolling bubbling boil. This takes about 4 to 5 minutes on medium heat.
When ready, reduce the heat to the lowest and add the unsweetened oat milk.
Stir a few times to combine.
Simmer on lowest heat possible for just 2 to 3 minutes.
Now, add the sugar and stir well to combine.
Continue to simmer for 1 to 2 minutes on low heat.
Switch off heat. Strain the chai through a fine mesh strainer.
Pour into individual cups and serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Explore More Vegan Recipes

Fresh Strawberry Lemonade

July 27, 2022 By anusha 6 Comments

Fresh strawberry lemonade is what completes summer for me. There is very little that I can do to resist this gorgeous pink thirst quencher that comes together in a pinch. The best part about making lemonade at home is that you can watch the sugar levels and this pink lemonade is no exception.

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I am not going to sit here and wax eloquent about my love for this drink. Let’s get cracking on making this lemonade, peeps. Because it is well worth it.

Ingredients

Fresh strawberries- Choose the reddest, ripest and freshest strawberries for making this lemonade. Check out the variations for making this with frozen strawberries.
Cane sugar- While you can regular white sugar, I prefer using raw cane sugar since it is slightly better. You can also use maple syrup, stevia, monk fruit extract or agave nectar here. If you are not particular about this drink being vegan, you can use honey as well.
Freshly squeezed lemon juice– I love using Meyer lemons for this recipe but you can use pretty much any lemons you have on hand.
Water- And finally some clean filtered water for this refreshing drink is all we need.

Dietary specifications

This drink is a naturally vegan lemonade that is free from soy, gluten and food colors. If you are serving this at a party, make sure to check if anyone is allergic to strawberries.

Make ahead, Shelf life and Storage

You can make this lemonade 3 days in advance. Store the lemonade in a clean and covered glass pitcher in the fridge. Serve chilled over ice cubes and a sprig of mint. Leftover lemonade keeps well for up to 2 days in the fridge.

Variations

Now comes the exciting part. The reason why this is my top lemonade is because it can be made in so many ways. I love recipes that allow your creative juices to flow boundlessly.

Fizzy pink lemonade

My daughter calls this pink lemonade soda. Switch the plain water to some sparkling water and you will have some refreshing bubbly pink lemonade.

Strawberry Lemonade Vodka

This drink is the perfect match for vodka. Spike this lemonade with some vodka and the result is this beautiful cocktail. Here is another tip- muddle this cocktail with some sweet basil and then serve it on the rocks. Bliss.

Make a float

Use sparkling water instead of still water for making this lemonade. And then top with Vanilla ice cream and serve it as an ice cream float. Super yum on a hot day and a great treat for kids back from soccer practice!

Grate up some granita

Freeze this lemonade and then blend the frozen drink in a high speed blender for a wonderful granita. I recommend Ninja blender for this. Please note that this is not a sponsored post.

Add more flavors

Throw in some herbs like fresh mint or sweet basil for a slightly different version of this drink.

Strawberry acai lemonade

When blending the berries and other ingredients, tip in 2 tsp acai powder and whip up this Starbucks style lemonade. Acai powder comes from acai berries, small fruits that resembles grapes. These are considered superfoods.

Recipe Notes

Wash your strawberries and hull them before adding them to the blender.
To cut down on chilling time, use chilled water and ice cubes while blending the lemonade. Alternatively, use frozen strawberries instead of fresh ones.
Ninja blender is great not just for making this lemonade but for also other drinks including smoothies since it is a high speed blender. Please note that this is not a sponsored post.
Strain the lemonade through a strainer for a smoother lemonade that has no seeds, if you prefer.

Method

Steps 1 and 2

Add the lemon juice followed by the washed and hulled strawberries to the blender jar.

Steps 3 and 4

Tip in the sugar and water.

Steps 5 and 6

Blend to a smooth drink on high speed, making sure there are no chunks of berries left behind.

Serve chilled over ice.

Explore More Strawberry Recipes

easy fresh strawberry lemonade served in tin can style glasses placed on a metal tray with fresh strawberries and a pink linen cloth around it

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5 from 1 vote

Strawberry Lemonade

Strawberry lemonade, also known as pink lemonade is a delicious thirst quencher made using fresh strawberries.

Prep Time20

Chilling Time4

Total Time4 20

Course: Beverage

Cuisine: International

Servings: persons

Calories: 165kcal

Author: Anusha Praveen

Equipment

1 high speed blender
1 set of measuring cups and spoons

Ingredients

10.5 oz Strawberries 300 grams by weight approximately
2/3 cup Raw cane sugar
5 cups chilled water
1/2 cup Lemon juice freshly squeezed

For serving

1 cup Ice cubes
4 fresh mint sprigs

Instructions

Prep work

Wash, hull and quarter the strawberries.
Squeeze the lemons and express the juice. Set aside.

How to make strawberry lemonade?

To the blender jar, add lemon juice followed by strawberries.
Add sugar and water next.
Blend on high speed to a smooth juice, making sure there are no chunks of strawberries left behind.

To serve

Add ice cubes to tall glasses.
Pour the lemonade over the ice cubes.
Add a fresh sprig of mint to each glass.
Serve immediately.

Notes

Wash your strawberries and hull them before adding them to the blender.
To cut down on chilling time, use chilled water and ice cubes while blending the lemonade. Alternatively, use frozen strawberries instead of fresh ones.
Ninja blender is great not just for making this lemonade but for also other drinks including smoothies since it is a high speed blender. Please note that this is not a sponsored post.
Strain the lemonade through a strainer for a smoother lemonade that has no seeds, if you prefer.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Strawberry Jam – No Pectin

July 21, 2022 By anusha Leave a Comment

Summer means berries. And I love making everything berries. This no pectin strawberry jam is what comes to my mind the first thing when I spot a punnet at the market. But wait, have I shared the best part, yet? This jam can be made in a jiffy in the Instant Pot. No preservatives. No efforts. Just sheer strawberry love.

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My love for berries is too much ( for lack of a better word. I know it’s a meh statement, but you get the drift, right?). The past two summers have been about making compote, jam and coulis from berries. If you love berries as much as me, then you should give this microwave berry compote a shot.

And you should also make some of this jam. Here is why-

This involves minimal prep time and cooking time.
It is a fantastic way to include seasonal fruit.
There are no added chemicals, preservatives or dyes.
You can make it in a moment’s notice.
Instant Pot strawberry jam is fuss-free and mess-free.
Lastly, making jam is a fun activity that is great to do with kids.

Fair warning ahead- this is a small batch jam. Because we are a family with limited counter and fridge real estate. Not to forget, strawberries are expensive finds, where I live. And also because I do not 50 jars. Ahem..

In this post, I will share how to make easy pectin free strawberry jam on the stovetop and in the instant pot. Since I am biased towards the Instant Pot, I recommend that you make this in the Instant Pot since it is so much easier and fuss free.

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Ingredients

Strawberries

Pick those that are ripe, red and juicy. Greenish ones tend to be a bit sour since they are under-ripe. This jam is also a great way to use up strawberries that are nearing their prime.

Sugar

As much as I prefer avoiding white sugar, jam is something that yields best results when we use white sugar. Feel free to adjust the amount of sugar according to your preference. But the maximum amount of sugar you will need for every pound of strawberries is 4 oz.

Lemon juice

This adds a pleasant tang to the jam and is essential to balance the flavors and taste.

Corn starch

Ok. I tested this recipe without adding corn starch. And the results were not just as promising. So, I do not recommend making this jam without corn starch.

Water

We need a very teeny bit to make the corn starch slurry. Please do not add more than what is mentioned in the recipe.

Dietary Specifications

This jam is vegan and gluten-free. It also does not contain any soy or soy derivatives and other harmful chemicals, food dyes and preservatives.

Shelf life and storage

Since this is a small batch jam, this lasts for 2 weeks in the fridge when stored in a clean and sterilized air tight glass jar. I love Weck jars and Mason jars for these kind of jams.

While handling the jam, always use a dry spoon to prevent molding and fungal growth.

Recipe Notes

Wash the strawberries well and let them dry under the fan. To be doubly sure, I recommend patting the berries dry with a kitchen towel. Any moisture in the berries will lead to molding.
How to hull a strawberry? Either use a sharp paring knife and chop the green tops away. Or put a metal straw at the bottom and push through the top.
Use a sharp paring knife to make a clean cut as you hull the strawberries.
Pick the brightest, reddest and freshest berries possible for this jam.
Can we use frozen strawberries for this easy strawberry jam? Absolutely yes! Since this is a refrigerator jam, frozen strawberries are great here too. Do not thaw them before using. Use them in their frozen form for best results.
Sterilize your jars before you begin. You will need a 16 oz jar for this.
Use a heavy bottomed pan like a Dutch oven if making on the stove top. This will help prevent burning.
Keep this jam refrigerated and always use a dry spoon for handling.
This jam is not suitable for canning. It is a refrigerator jam and has a very short shelf life.
To expedite the cooling process, I recommend that you place the inner pot of the Instant pot or the Dutch oven over an ice water bath.

Serving suggestions for Homemade Strawberry Jam

Stir some jam into your morning fruit parfait and add some to this millet parfait.
Spoon some jam over vanilla ice cream and serve as dessert.
Use this jam as a quick substitute for compote and serve over pancakes and waffles.

Method

Steps 1 and 2

Prep work

The prep work remains the same for both methods. Wash the berries thoroughly. Allow them to dry under the fan and pat them dry gently using a kitchen towel. This will help get rid of any moisture.

Instant Pot Strawberry Jam

Steps 3 and 4

Hull the strawberries and quarter them. If your strawberries are bigger, you can even chop them into 8 pieces.

Steps 5 and 6

Insert the inner pot into the Instant Pot. DO NOT PLUG IN AT THIS POINT. Add the strawberries and sugar. Combine gently.

Steps 7 and 8

Tip in the lemon juice. Stir to combine. Close the Instant Pot. Let it sit for 15 minutes.

This process is called maceration. When we do this, it helps the berries to release their juices and develop better flavor. After 15 minutes, open the lid . You can see that the berries will have some liquid in them. Refer picture number 8 above.

Steps 9 and 10

Ensure that the sealing ring is fitted properly into the Instant Pot lid. Close the Instant Pot. Turn the VALVE to SEALING. Plug in and PRESS PRESSURE COOK- HIGH for 2 Minutes.

Wait for the pressure cooking cycle to complete. Once done, allow 5 minutes of natural pressure release. After 5 minutes of NPR, do a quick pressure release carefully. When you open the lid, you will see the strawberries bubbling beautifully. Now, PRESS CANCEL.

Steps 11 and 12

Mash the strawberries with a potato masher. Make a slurry of equal parts corn starch and water. Add the slurry to the strawberry mixture. Stir to combine. TURN ON SAUTE MODE-NORMAL-5 Minutes and simmer for 4 to 5 minutes.

Steps 13 and 14

While the jam is simmering, remember to stir through a few times to prevent it from burning. Remember that jam thickens as it cools down. So, please do not simmer for a longer time than mentioned here.

Steps 15 and 16

Allow the jam to cool down completely. Transfer to a sterilized glass jar.

Stove top Strawberry Jam

Once you have prepped the berries, combine the berries, fresh lemon juice and the granulated sugar in heavy bottomed pan. Cover and let it sit for 15 minutes. I recommend using a 3 quart Dutch oven.

After 15 minutes, heat the mixture till the sugar melts completely. Continue to simmer until the berries become completely soft and mushy. At this stage, the mixture will have come to a full rolling boil.

Mash the berries using a potato masher. Continue to simmer for 8 to 10 minutes until the mixture is thicker. Stirring frequently while the jam simmers helps prevent burning.

Make a smooth corn starch slurry by mixing equal parts corn starch and water. Reduce the heat. Add the slurry to the mixture and stir well to combine.

You can see the mixture becoming thicker and glossier as soon as you add the slurry. Continue to simmer for 2 to 3 minutes. When done, take off heat and allow the jam to cool completely. Transfer to a sterilized glass jar.

More Strawberry Recipes

Easy strawberry jam without pectin in glass jars placed on a metal serving tray

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Easy Strawberry Jam Without Pectin

This easy strawberry jam uses no pectin and comes together quickly. Can be made in the Instant Pot or on the stovetop.

Prep Time20

Cook Time12

Resting Time1 15

Course: Condiment, Condiments

Cuisine: American, International

Servings: cups

Calories: 290kcal

Equipment

1 6 quart Instant Pot or 3 quart Dutch Oven or similar heavy bottomed pan
1 Potato masher
1 16 oz. sterilized glass jar
1 set of measuring cups and spoons

Ingredients

1 lb hulled and quartered strawberries 450 g in weight
1/2 cup granulated sugar
1 tbsp lemon juice
1.5 tbsp corn starch
1.5 tbsp water

Instructions

Prep work

The prep work remains the same for both methods.
Wash the berries thoroughly.
Allow them to dry under the fan and pat them dry gently using a kitchen towel.
This will help get rid of any moisture.

Instant Pot Strawberry Jam

Hull the strawberries and quarter them.
If your strawberries are bigger, you can even chop them into 8 pieces.
Instant pot strawberry jam
Insert the inner pot into the Instant Pot.
DO NOT PLUG IN AT THIS POINT.
Add the strawberries and sugar.
Combine gently.
Tip in the lemon juice. Stir to combine.
Close the Instant Pot.
Let it sit for 15 minutes.
After 15 minutes, open the lid .
You can see that the berries will have some liquid in them.
Ensure that the sealing ring is fitted properly into the Instant Pot lid.
Close the Instant Pot.
Turn the VALVE to SEALING.
Plug in and PRESS PRESSURE COOK- HIGH for 2 Minutes.
Wait for the pressure cooking cycle to complete.
Once done, allow 5 minutes of natural pressure release.
After 5 minutes of NPR, do a quick pressure release carefully.
When you open the lid, you will see the strawberries bubbling beautifully.
Now, PRESS CANCEL.
Mash the strawberries with a potato masher.
Make a slurry of equal parts corn starch and water.
Add the slurry to the strawberry mixture.
Stir to combine.
TURN ON SAUTE MODE-NORMAL and set the timer for 5 minutes.
Simmer for 4 to 5 minutes.
While the jam is simmering, remember to stir through a few times to prevent it from burning.
Remember that jam thickens as it cools down.
So, please do not simmer for a longer time than mentioned here.
Allow the jam to cool down completely.
Transfer to a sterilized glass jar.

Stove top Strawberry Jam

Once you have prepped the berries, combine the berries, fresh lemon juice and the granulated sugar in heavy bottomed pan.
Cover and let it sit for 15 minutes.
After 15 minutes, heat the mixture on medium heat, stirring often, till the sugar melts completely.
Continue to simmer until the berries become completely soft and mushy.
At this stage, the mixture will have come to a full rolling boil.
Mash the berries using a potato masher.
Continue to simmer for 8 to 10 minutes until the mixture is thicker.
Stirring frequently while the jam simmers helps prevent burning.
Make a smooth corn starch slurry by mixing equal parts corn starch and water.
Reduce the heat.
Add the slurry to the mixture and stir well to combine.
You can see the mixture becoming thicker and glossier as soon as you add the slurry.
Continue to simmer for 2 to 3 minutes.
When done, take off heat and allow the jam to cool completely.
Transfer to a sterilized glass jar.

Notes

Wash the strawberries well and let them dry under the fan. To be doubly sure, I recommend patting the berries dry with a kitchen towel. Any moisture in the berries will lead to molding.
How to hull a strawberry? Either use a sharp paring knife and chop the green tops away. Or put a metal straw at the bottom and push through the top.
Use a sharp paring knife to make a clean cut as you hull the strawberries.
Pick the brightest, reddest and freshest berries possible for this jam.
Can we use frozen strawberries for this easy strawberry jam? Absolutely yes! Since this is a refrigerator jam, frozen strawberries are great here too. Do not thaw them before using. Use them in their frozen form for best results.
Sterilize your jars before you begin. You will need a 16 oz jar for this.
Use a heavy bottomed pan like a Dutch oven if making on the stove top. This will help prevent burning.
Keep this jam refrigerated and always use a dry spoon for handling.
This jam is not suitable for canning. It is a refrigerator jam and has a very short shelf life.
To expedite the cooling process, I recommend that you place the inner pot of the Instant pot or the Dutch oven over an ice water bath.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Pineapple Ginger Juice – Blender & Juicer

July 18, 2022 By anusha Leave a Comment

Pineapple ginger juice is my idea of the beginning of a perfect power packed morning. Loaded with nutrients and anti-oxidants, this immune boosting juice is something our family enjoys all year round. While I do love a bowl of chilled smoothies, I rely on these ginger shots to give me a kick of energy in the mornings.

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In this post, I will walk you through how to make this juice using a high speed blender and a juicer. I have both but I personally prefer using the blender for this juice because I do not strain this. Let me get to the nitty gritty of it in a bit but in the meanwhile, let us have a look at the ingredients.

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Ingredients

You can call this ginger shots, pineapple ginger energy shots or by whatever name you fancy. But I am this old school person and I will stick to juice. To make this at home, you will need-

Pineapple

I prefer coring and prepping my own pineapple. But you can buy precut pineapple if you want to minimize the labor. Canned pineapples will not work in this recipe. I also recommend that you buy a pineapple that is just ripe. In fact, a slightly under ripe one works very well for this recipe.

While buying pineapples, look for ones that are beautifully golden brown on the outside. If you find too many green spots on the surface, it means the fruit is under-ripe. If it looks too brown and dry on the outside, it is likely that the fruit is over-ripe.

The perfectly ripe pineapple will have a distinct pineapple smell. You can also give it a little squeeze when you press on the shell. The fruit should feel heavy and not hollow too.

Ginger

This Asian ingredient needs no introduction, does it? Ginger roots are full of nutrition benefits. They aid in digestion, reduce bloating, have anti-oxidants and cancer fighting properties. I can wax eloquent about ginger.

Here is a tip- To peel ginger easily, wash the roots well. Use the flat edge of a sharp spoon and scrape away at the peel. Always chop ginger along its length. When you slice across the breadth, the fiber does not allow you to get a smooth and even cut.

Lemon juice

Freshly squeezed lemon juice is what you need here. I personally love Meyer lemon juice but you can use whatever you have on hand. Use lime juice in a pinch if you do not have lemon juice handy.

Water

If you are going to use the juicer to make this juice, then you do not need water. But for the blender method, we need water. This is because the pineapple chunks cannot be fully blended if we do not add enough liquid.

Ground turmeric

Adding ground turmeric is nothing new in Indian cuisine. But in the west, it is still an unique spice. If you are keen on reaping the benefits of turmeric, adding them to your morning smoothies is a great way to include turmeric in your diet.

Cayenne

Wondering why cayenne? Because it helps in better absorption of nutrients here. Other alternative for cayenne can be black pepper. You will need 1/2 tsp ground black pepper for this recipe.

Variations

There are so many ways to make this juice. Here are some ways that I have tried-

Use yellow ginger (turmeric root) instead of ground turmeric. This has more nutritional value than ground turmeric. You can find this in Asian stores.
Add some carrots while you juice. The result is a delicious concoction of pineapples and sweet carrots. Make sure you chop the carrots into small cubes before juicing.
Make this into a cocktail by adding alcohol of your choice. White rum or gin is great here.
Add some orange juice for a tangier version of this juice.

Recipe Notes

I recommend taking only a small portion of this juice on empty stomach in the morning. Unlike other juices, this is a kind of detox juice and should be had in a limited quantity only.
Adjust the quantity of cayenne based on your spice tolerance.
Chop the pineapple into small chunks for easier blending.
For easier chopping of pineapple, first remove the fronds using a chef’s knife. Then cut the fruit into two halves vertically. Chop the pineapple into smaller pieces and then peel them. Use a sharp paring knife to peel your pineapple.
Every 2 cups of chopped pineapple along with the remaining ingredients mentioned here gives about 20 fl.oz of juice.
This juice tastes best when drunk chilled.
Turmeric may stain your blender jar or juicer attachments. Wash the jar and attachments immediately to remove the stains easily.
If you are using a juicer, save the pineapple and ginger pulp. You can add them to your bakes or energy balls later. You can also freeze them in an ice cube tray and use these frozen cubes to flavor your water.

Shelf life and storage

Store this juice in a non-reactive container. Glass or stainless steel is great. This juice keeps well in the fridge for 1 week. I generally make this over the weekend and we enjoy these shots through the week.

Method

Prep work

Wash and prep the pineapple and ginger. If you are using turmeric root instead of ground turmeric, then wash, peel and chop the turmeric root as well. You will need 10 grams ( 0.35 oz) for this recipe. Squeeze the lemon and extract the juice. Assemble the remaining ingredients.

Pineapple ginger juice using blender

Steps 1 and 2

To the blender jar, add the ginger and ground turmeric. If you are using turmeric root, add that instead of the ground turmeric.

Steps 3 and 4

Add the lemon juice and chopped pineapple chunks next.

Steps 5 and 6

Add water to the blender jar. Tip in the cayenne.

Steps 7 and 8

Blend on high speed till the mixture is smooth. I blended this for about 3 minutes on high speed till I got a very smooth juice.

Steps 9 and 10

At this stage, you can choose to strain the juice using a double strainer. But I prefer not straining to prevent loss of nutrition and fiber. This is also why I prefer making this juice using the blender. Transfer the juice into small containers. I have used tiny glass vials which hold 1/3 cup ( 2 fl.oz) of juice here.

How to make pineapple juice using a juicer?

For best results, I recommend a slow juicer. Once all the ingredients are prepped, begin by adding chunks of pineapple, ginger and turmeric root (if using) to the juicer. If you are using ground turmeric, stir it into the juice at the end.

Once the juice has been expressed, stir in the cayenne, lemon juice and ground turmeric. Mix well. Serve immediately or chilled over ice.

Watch the video

More Juice and Smoothies

pineapple ginger juice served in a tall glass. Little jars of juice beside the tall glass. These little glasses have been sealed using a cork. A half cut pineapple and lemon at the back. All of these placed over a wooden plate.

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5 from 2 votes

Pineapple Ginger Juice

This pineapple ginger juice loaded with anti-oxidants and immune boosting ingredients is just what you need to begin your mornings.

Prep Time10

Total Time10

Course: Beverage

Cuisine: International

Servings:

Calories: 32kcal

Author: Anusha Praveen

Equipment

1 high speed blender I use a Ninja Foodi Hot and Cold blender. Any high speed blender will work.
1 juicer Use a juicer instead of the blender if you have one.

Ingredients

2 cups chopped pineapple canned wont work
1 tsp ground turmeric or 10 grams raw turmeric root (refer blog post for more information)
10 grams peeled and chopped ginger
1/4 cup water
3 tbsp Lemon juice

Instructions

Prep work

Wash and prep the pineapple and ginger.
If you are using turmeric root instead of ground turmeric, then wash, peel and chop the turmeric root as well.
Squeeze the lemon and extract the juice.
Assemble the remaining ingredients.

Pineapple juice using blender

To the blender jar, add the ginger and ground turmeric.
If you are using turmeric root, add that instead of the ground turmeric.
Add the lemon juice and chopped pineapple chunks next.
Add water to the blender jar.
Tip in the cayenne.
Blend on high speed till the mixture is smooth.
At this stage, you can choose to strain the juice using a double strainer.
Transfer the juice into small containers.

How to make pineapple juice using a juicer?

For best results, I recommend a slow juicer.
Once all the ingredients are prepped, begin by adding chunks of pineapple, ginger and turmeric root (if using) to the juicer.
If you are using ground turmeric, stir it into the juice at the end.
Once the juice has been expressed, stir in the cayenne, lemon juice and ground turmeric.
Mix well.
Serve immediately or chilled over ice.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Iced Peach Oolong Tea

July 12, 2022 By anusha Leave a Comment

T.E.A. Those three sweet letters. Yep. I am a tea lover and peach oolong tea served over ice is right up my alley. There was a time when iced teas were the only beverage I used to order in any restaurant. But the amount of sugar and the other nasties brought enlightenment and I have since brewed my own tea, iced and otherwise. This peachy tea is just what you need, this summer.

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Where I live, it is very hard to come by good quality peaches. We can get nectarines but not peaches. So it is no surprise that I go to town when I do find these stone fruits. Now, before I share the main recipe, here is something you should know- we are going to brew this tea in the Instant Pot because…..

Instant Pot Iced Tea

is just effortless, easy and mind-blowingly simple. Yet, it gives the best flavored iced tea every single time. You have to trust me on this. One pot, dump everything in and that is almost it. If you count the straining step, then yes, it is basically a three step recipe.

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What is oolong tea?

For a tea connoisseur, this will be a familiar term. But if you are new to the world of tea, then let me introduce you to this variety. If I have to name a favorite tea, it has to be oolong.

Did you know that green, black and oolong tea come from the same plant? They are classified based on how much they are oxidised. Oolong tea leaves are partially oxidized and then treated to heat.

For making this iced tea, I have used heavily roasted oolong. This variety is quite popular in China and can be sourced on Amazon or in tea boutiques.

How to brew oolong tea?

If you are wondering how to brew a great cup of oolong, then begin by boiling the water well. Add a tsp of oolong tea leaves to about 150 ml ( 5 oz ) water. Let it steep for about 2 minutes. Strain and enjoy immediately.

For the best tasting oolong tea, I recommend that you brew smaller quantities. It is also a tea that calls for a shorter brewing time in water that is just off-boiling or boiling water.

Variations

While peach and oolong is a fantastic combination, you can create so many variations using peaches and tea. Here are some possibilities.

Peach Green Tea

Use green tea bags instead of oolong in this recipe. Switch the thyme to mint. The result is a refreshing fruity green tea that can be sipped during breakfast or on a warm sunny afternoon.

Make it a bubble tea

Add brown sugar Boba pearls or peach flavored Boba pearls to make this a fun and cute looking drink.

Peaches and Cream Milk Tea

Serve this like a chai latte. Use black tea instead of oolong to brew this tea. Skip the thyme and lemons. Strain the brewed tea. Let it cool completely. When ready, make peaches and cream milk tea by combining 2 oz brewed tea, 4 oz chilled milk and 1/4 cup evaporated milk.

Sweeten with maple syrup if desired. Add peach flavored Boba pearls. Serve over ice cubes. One word- delicious.

Make ahead and shelf life

If you plan to serve this at a party, you can make this tea 2 days ahead and let it sit in the refrigerator till you are ready to serve. The flavors will also have infused well by this time.

This iced tea keeps well for 5 days in the fridge when stored in a covered non-reactive container like a glass jug.

Dietary specifications

This recipe is free from

Soy
Dairy
Gluten
Nuts

If you are serving this to a crowd, make sure to check if anyone is allergic to peaches. We use maple syrup as a sweetener here but you can also use stevia, raw cane sugar and serve this without any sweeteners. This is a naturally vegan drink.

Recipe Notes

If you like a milder tea, reduce the number of tea bags to 3.
Adjust the sweetness as per your liking. You can also use raw cane sugar, stevia or agave nectar or monk fruit extract as your choice of sweeteners.
You can substitute the fresh thyme with dried thyme if you cannot source it fresh. But since dried herbs are more potent, you will require only 1 tsp dried thyme for this recipe.
Allow the tea to become chilled for best flavor and taste.
You can freeze leftover iced tea cubes and add them to your water for a refreshing taste.

Method

Instant Pot Peach Tea

Steps 1 and 2

Insert the inner pot into the Instant Pot. Add water, oolong tea bags, maple syrup, chopped peach slices, thyme sprigs and freshly squeezed lemon juice. Ensure that the sealing ring has been fitted properly into the lid.

Close the Instant pot, turn the VALVE to SEALING and plug in. Press PRESSURE COOK-HIGH PRESSURE and set the timer to 15 MINUTES. Allow the cooking cycle to complete.

Steps 3 and 4

When the cooking cycle is complete, do a quick pressure release. Fish out the tea bags and thyme. Discard both.

Steps 5 and 6

Gently mash the peach slices using a potato masher and let the mixture sit undisturbed for 1 hour.

After an hour, and transfer the tea to a clean non-reactive container. Let it cool completely. When cooled, refrigerate for at least 6 hours before serving.

Serve chilled over ice cubes and a squeeze of lemon. Add some lemon wedges to pretty up your drink.

Peach Iced Tea -Stovetop Method

To a heavy bottomed pan, add 4 cups water and chopped peaches along with maple syrup. Simmer the mixture till peaches are soft. When the peaches have softened, add the thyme and oolong tea bags. Simmer for just 1 minute.

Immediately, take off heat and let the mixture stand undisturbed for 20 minutes. After 20 minutes, fish out the thyme and tea bags. Discard them. Use a potato masher and gently mash the peaches. Add lemon juice. Stir to combine. This is our peach tea syrup.

Let this cool completely. When cool, refrigerate for at least 6 hours before serving. To serve, combine 4 fl.oz of peach tea syrup with 6 fl.oz chilled water along with a squeeze of lemon. Serve chilled over ice cubes.

More Instant Pot Recipes

Three glasses of Iced peach oolong tea served with lemon wedges and peach slices as garnish.

Print Recipe

5 from 1 vote

Iced Peach Oolong Tea

Fresh summery peach tea with delicate oolong tea. So good when served with a squeeze of lemon and over ice.

Prep Time10

Cook Time15

Cooling Time8

Course: Drink

Cuisine: International

Servings:

Calories: 146kcal

Equipment

1 6 quart Instant Pot
1 pair of tongs
1 Potato masher
1 Strainer

Ingredients

4 cups water (32 fl.oz)
10 oz pitted and chopped peaches
4 oolong tea bags
1-2 thyme sprig
2 tbsp lemon juice freshly squeezed
1/2 cup maple syrup

To serve

4 lemon wedges
1 cup ice cubes or as required

Instructions

Instant Pot Peach Tea

Insert the inner pot into the Instant Pot.
Add water, oolong tea bags, maple syrup, chopped peach slices, thyme sprigs and freshly squeezed lemon juice.
Ensure that the sealing ring has been fitted properly into the lid.
Close the Instant pot, turn the VALVE to SEALING and plug in.
Press PRESSURE COOK-HIGH PRESSURE and set the timer to 15 MINUTES.
Allow the cooking cycle to complete.
When the cooking cycle is complete, do a quick pressure release.
Fish out the tea bags and thyme. Discard both
Gently mash the peach slices using a potato masher and let the mixture sit undisturbed for 1 hour.
After an hour, and transfer the tea to a clean non-reactive container.
Let it cool completely.
When cooled, refrigerate for at least 6 hours before serving.
Serve chilled over ice cubes and a squeeze of lemon.
Add some lemon wedges to pretty up your drink.

Peach Iced Tea -Stovetop Method

To a heavy bottomed pan, add 4 cups water and chopped peaches along with maple syrup.
Simmer the mixture till peaches are soft.
When the peaches have softened, add the thyme and oolong tea bags.
Simmer for just 1 minute.
Immediately, take off heat and let the mixture stand undisturbed for 20 minutes.
After 20 minutes, fish out the thyme and tea bags. Discard them.
Use a potato masher and gently mash the peaches.
Add lemon juice.
Stir to combine.
This is our peach tea syrup.
Let this cool completely.
When cool, refrigerate for at least 6 hours before serving.
To serve, combine 4 fl.oz of peach tea syrup with 6 fl.oz water along with a squeeze of lemon.
Serve chilled over ice cubes.

Notes

If you like a milder tea, reduce the number of tea bags to 3.
Adjust the sweetness as per your liking. You can also use raw cane sugar, stevia or agave nectar or monk fruit extract as your choice of sweeteners.
You can substitute the fresh thyme with dried thyme if you cannot source it fresh. But since dried herbs are more potent, you will require only 1 tsp dried thyme for this recipe.
Allow the tea to become chilled for best flavor and taste.
You can freeze leftover iced tea cubes and add them to your water for a refreshing taste.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Pico De Gallo

June 10, 2022 By anusha Leave a Comment

Pico De Gallo is synonymous to summer for me. This refreshing salsa is just what I crave on hot summer afternoons. TV time is incomplete without some nachos and this crunchy no-cook dip. Loaded with onions, tomatoes and cilantro, there really is no way you can go wrong with this one.

Summer is all about produce, isn’t it? And it really wont be justified if I do not share our favorite tomato loaded recipe here on the blog, will it?

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And here is the thing. There are so many ways to jazz this classic up and whip up different versions. All you need is a sharp knife and some nice music. It is truly that effortless.

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What is Pico De Gallo?

This is a raw salsa and is often referred to as ‘Salsa Fresca’ or ‘Salsa Cruda’. Made with equal parts of onions and tomatoes and finished with cilantro, this chunky no-cook salsa is ready on the go and yet packs a punch in terms of taste and flavor.

Pico De Gallo vs Salsa

So, what is the difference? You may ask. Pico is a chunkier raw salad whereas a salsa is more a pureed dip. The ingredients are pretty much similar but the way in which they are processed is different.

Ingredients

Onions– red ones are great for pico. They are pungent, slightly sweet and create magic when combined with tomatoes.

Tomatoes– Juicy red ones are what I recommend. Use Roma variety since they become a tad mushy, lending a perfect texture to the pico.

Jalapenos– for that element of heat. Please do not use any other pepper here but jalapenos.

Cilantro– yes! loads of it because there is nothing else that can make this classic better.

Lime juice– not lemon juice. Both are different and this salsa calls for freshly squeezed lime juice.

Salt – because nothing is complete without salt, right?

Dietary specifications

One of the reasons why this remains my favorite appetizer is because it caters to everyone. This recipe is

vegan

gluten-free

soy-free

nut-free

Oil-free

It is also keto-friendly and low carb. So it is a win on many levels.

Variations

It is summer in full force. And that can only mean one thing- lots of fresh produce everywhere. To make an ordinary Pico extra-ordinary, try one of these-

Toss in some very finely chopped peaches, pineapples or mangoes. The sweetness of the fruits will surprise you in a pleasant way.
Or add some finely chopped watermelon or cantaloupe. Yep. Melons are fantastic salsa material.
Not a fan of fruit in salsa? No problem. Tip in finely chopped cucumbers and bell peppers along with the rest of the ingredients, adjust the seasoning and enjoy.

Kid-friendly Pico

If you are serving this up to a group where there are kids, then skip the jalapeno and add 1 tsp sweet smoked paprika. It is slightly different in flavor but tastes yum, nevertheless.

Serving suggestions

We love eating this with crunchy tortilla chips. You can also add them to burritos, tacos, enchiladas, tostadas or serve them as a part of a seven layered dip bowl.

Sprinkle some ground cumin and red paprika over your pico just before serving for a different flavor.

Recipe Notes

Chop the veggies very finely. When you do this, the onions and tomatoes release more juices and the result is a wonderfully melded and flavor packed pico.
Add more tomatoes than onions. Yes. This is because the onions can easily overpower this dip and make this a not so juicy pico. I prefer a 2:1 ratio of tomatoes to onions.
Rest your pico in the fridge for 15 minutes to 1 hour before serving. This way, the juices will have melded with each other and the outcome is very flavorful.
Seed the jalapeno before chopping. This reduces heat.
Always serve this with a slotted spoon if you are serving them alongside nachos or tortilla chips. Because no one likes soggy nachos, ever.
Do not let this sit in the fridge for more than an hour. Chopped onions are a breeding ground for bacteria and must be consumed at the earliest. For this reason, I will recommend making this fresh always.

Method

In a bowl, add the chopped onions, cilantro, jalapeno and salt. Mix well and let it sit for 5 minutes. Now, add the finely chopped tomatoes. Tip in the lime juice. Combine gently. Rest in the fridge for anywhere between 15 to 60 minutes. Serve using a slotted spoon.

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Pico De Gallo

Mexican style salsa with just 5 ingredients. Naturally vegan and gluten-free. Great with burritos, tacos and tostadas.

Prep Time15

Resting time1

Course: Accompaniment, Appetizer

Cuisine: Mexican

Servings:

Calories: 33kcal

Equipment

1 chef's knife
1 chopping board
1 Mixing bowl
1 slotted spoon for serving

Ingredients

2 cups finely chopped tomatoes
1 cup finely chopped red onions
1 tbsp finely chopped jalapeno Seed them before chopping
1 cup finely chopped cilantro
2 tbsp freshly squeezed lime juice
1 tsp Salt or to taste

Instructions

In a bowl, add the chopped onions, cilantro, jalapeno and salt.
Mix well and let it sit for 5 minutes.
Now, add the finely chopped tomatoes.
Tip in the lime juice.
Combine gently.
Rest in the fridge for anywhere between 15 to 60 minutes.
Serve using a slotted spoon.

Notes

Chop the veggies very finely. When you do this, the onions and tomatoes release more juices and the result is a wonderfully melded and flavor packed pico.
Add more tomatoes than onions. Yes. This is because the onions can easily overpower this dip and make this a not so juicy pico. I prefer a 2:1 ratio of tomatoes to onions.
Rest your pico in the fridge for 15 minutes to 1 hour before serving. This way, the juices will have melded with each other and the outcome is very flavorful.
Seed the jalapeno before chopping. This reduces heat.
Always serve this with a slotted spoon if you are serving them alongside nachos or tortilla chips. Because no one likes soggy nachos, ever.
Do not let this sit in the fridge for more than an hour. Chopped onions are a breeding ground for bacteria and must be consumed at the earliest. For this reason, I will recommend making this fresh always.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Summer Recipes

No Mayo Coleslaw- Easy &Creamy

June 8, 2022 By anusha Leave a Comment

We love this no mayo coleslaw. Coleslaw is something that I genuinely look forward to on Taco Tuesdays. I love it because its crunchy, juicy and so good with just about anything. I am someone who loves this so much. But, wait. Here is the twist. My H hates this because it has mayo. What is the solution? Make one that is free from mayo.

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There is another twist. Did I tell you? This recipe calls for green apples. And yes, you got to trust my judgement here. Green apples are amazing slaw material. Think of this slaw as a light salad because it uses only healthy ingredients for the dressing.

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Ingredients

A penny for your thought if you are wondering what the dressing in this recipe is. Let’s have a look, shall we?

For the dressing-

Greek Yogurt- Tangy, creamy and delicious, this makes a wonderful substitute for mayonnaise.

Maple syrup- This pantry staple rounds off all the tangy elements in this dish beautifully. Substitute honey if you do not have maple syrup.

Dijon mustard- Because coleslaw is incomplete without this.

Apple cider vinegar– or any flavored vinegar works well in this recipe. The vinegar helps in preventing the discoloring of apples. You can also use freshly squeezed lime juice if you do not have any vinegar on hand.

Salt and pepper- Adjust both of this according to your preference.

Veggies for coleslaw

Coleslaw is all about cabbage. Yes I agree. But sometimes, we need a refreshing change to classics. I have used a combination of peppers, cabbage, green apples and carrots for this.

To give it a nice flavor, I have added fresh cilantro. And since we love spicy salads, I went ahead and added some chopped Serrano peppers as well.

Dietary Specifications

This recipe is free from

✓Gluten

✓Soy

✓Nuts and

✓Oil

You can also make this vegan. Please refer to the Vegan Coleslaw column for more details.

Shelf life and storage

This slaw keeps well for 2 days in the fridge when stored in an airtight container. If you plan to make this ahead, then I suggest chopping the apples just before assembling the salad.

To make this slaw ahead of time, chop all the veggies and store in an air tight container. Combine the ingredients in a ball mason jar, whisk well and refrigerate. When ready to serve, prep the apples, toss them into a mixing bowl with other veggies. Pour the dressing over and combine.

Recipe Notes

Use a salad spinner to dry out the veggies. This will prevent the slaw from becoming soggy.
Chop the apples just before you are ready to toss the slaw together.
A vegetable peeler or a julienne peeler will save you loads of time while prepping this ahead. Use one to prep the carrots and cabbage. The result is evenly cut thin strips that look visually appealing.
I recommend using whole Greek yogurt in this recipe for that creamy texture. While low fat will work, it tends to become watered down after a while. The result is a soggy coleslaw. Whole Greek yogurt helps retain the crunchiness of the veggies.

Serving suggestions

Stuff this into tacos or burritos. This vegetable loaded slaw adds nutrition and a delightful crunch.
Serve with a mains like cilantro lime rice.
Enjoy this as a light meal as a salad with some toasted bread.
Pair this slaw with summer friendly soups like this zucchini soup.

Vegan Coleslaw

The only dairy ingredient used in this recipe is the Greek yogurt. If you are keen on making a vegan version, swap the Greek yogurt with cashew yogurt or coconut yogurt and proceed with the recipe.

How to make no mayo coleslaw?

Assemble the dressing

To a 10 oz mason jar, add the Greek yogurt, salt, pepper, Dijon mustard, apple cider vinegar and maple syrup. Shake well or use a whisk to combine everything well. Refrigerate until ready to use.

Prep the veggies and apples

Wash the veggies well and pat them dry. Chop the cabbage and carrots into thin strips. Place them in a salad spinner and spin to get rid of any excess moisture. Core the apples and chop them into thin strips. Similarly, core the red peppers and chop into thin strips.

Assemble the slaw

Add the chopped veggies, chopped Serrano chili and apples to a mixing bowl. Pour the dressing over this. Mix well using a pair of salad servers or spoons. Top with finely chopped cilantro leaves. Stir well and serve immediately.

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mayo free taco slaw served in a black bowl along side tacos. slaw made with green apples.

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No Mayo Coleslaw

Creamy and crunchy coleslaw that is free from mayonnaise. Great with tacos, burritos and as a salad too.

Prep Time20

Course: Salads, Sides

Cuisine: American

Servings:

Calories: 114kcal

Equipment

1 Mixing bowl
1 vegetable peeler or julienne peeler
1 10 oz mason jar
1 Whisk
1 set of knives

Ingredients

1/2 lb shredded cabbage
1/2 lb green apples
10 oz red bell peppers
1/2 lb carrots
1/4 cup finely chopped cilantro
1.5 tsp finely chopped Serrano chilis

For the dressing

1/4 cup Greek yogurt
2 tbsp Dijon mustard
1 tbsp Apple cider vinegar
1 tbsp maple syrup
1 tsp freshly cracked black pepper
1 tsp Kosher salt or to taste

Instructions

Assemble the dressing

To a 10 oz mason jar, add the Greek yogurt, salt, pepper, Dijon mustard, apple cider vinegar and maple syrup.
Shake well or use a whisk to combine everything well.
Refrigerate until ready to use.

Prep the veggies and apples

Wash the veggies well and pat them dry.
Chop the cabbage and carrots into thin strips.
Place them in a salad spinner and spin to get rid of any excess moisture.
Core the apples and chop them into thin strips.
Similarly, core the red peppers and chop into thin strips.

Assemble the slaw

Add the chopped veggies, chopped Serrano chili and apples to a mixing bowl.
Pour the dressing over this.
Mix well using a pair of salad servers or spoons.
Top with finely chopped cilantro leaves.
Stir well and serve immediately.

Notes

Use a salad spinner to dry out the veggies. This will prevent the slaw from becoming soggy.
Chop the apples just before you are ready to toss the slaw together.
A vegetable peeler or a julienne peeler will save you loads of time while prepping this ahead. Use one to prep the carrots and cabbage. The result is evenly cut thin strips that look visually appealing.
I recommend using whole Greek yogurt in this recipe for that creamy texture. While low fat will work, it tends to become watered down after a while. The result is a soggy coleslaw. Whole Greek yogurt helps retain the crunchiness of the veggies.
Nutrition information is provided here as a courtesy. Please consult a health care provider if you have any concerns.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Mambazha Pulisseri- Kerala Mango Curry

June 8, 2022 By anusha Leave a Comment

Mambazha Pulisseri is a yogurt based Kerala style ripe mango curry. Chunky sweet mangoes, a hint of sour, some spices and coconut come together in this delicious concoction. Pulisseri is a part of the traditional Onam Sadya or the Onam feast. While pineapple Pulisseri is made during Onam, this one is common during summers and Vishu.

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Ingredients

Mangoes– Traditionally, they use fibrous mangoes for this curry. While in some households, they add whole mangoes, in our house, we prefer to chop them into chunks.

Ground spices- We will be using turmeric powder and red chili powder for this ripe mango curry.

Sour yogurt– This dish thrives on the tang from the yogurt. The tangier the yogurt, the better the taste. I recommend using yogurt that is at least 2 days old for this recipe.

Fresh coconut- Kerala food will be incomplete without coconut. You need fresh grated coconut for this curry. You can also thaw frozen grated coconut and use it for making this dish. Desiccated or dried coconut will not work here.

Spices- Cumin seeds, mustard seeds and fenugreek seeds are all used here in this recipe.

Coconut oil- For that distinct Kerala touch, I recommend making this dish in coconut oil. But if you are not a fan of the flavor, then you can always use any neutral flavored vegetable oil for this recipe.

Curry leaves- Every dish has that one ingredient that transforms it into something par excellence. In this recipe, it is the curry leaves.

Mambazha Pulissery without coconut

While the authentic recipe uses coconut in plenty, you can also make a short cut version of this mango curry without using coconut. Moru curry is a simple but rustic version of Pulissery that does not call for coconut.

You can add chunks of mangoes to it and make another version. They call this Pazha Manga Koottan in some places in Kerala.

To make this gravy without using coconut, follow all the steps given in the recipe here and skip the coconut paste. Everything else remains the same. You can also add finely chopped shallots to the tempering if you like the flavor.

Recipe Notes

For the best tasting Pulissery, use country mangoes. These mangoes are small and fibrous. Peel them and cook them whole before adding the spice paste and yogurt. These days, these mangoes have become hard to come by. If you are not able to source them, you can also use Neelam or Senduram varieties.
Sour yogurt is key here. Please do not use freshly set yogurt for this recipe.
Blend the coconut paste to a really smooth texture. While many versions call for adding water to the paste, I prefer adding yogurt for achieving that creamy smooth texture.
Switch off the flame before adding yogurt. This is crucial here. If you add yogurt while curry is simmering over the flame, the yogurt will curdle and your curry will have unsightly appearance. To prevent this, take the curry off the heat, wait for 2 to 3 minutes and then tip in the yogurt.

Shelf life and storage

Since we add coconut to this curry, it does not keep well for a long time at room temperature. Store leftovers in an air tight container in the fridge. To reheat, allow the curry to come to room temperature.

When ready, transfer to a bowl and place it in a pan with hot water. Wait for the curry to warm up. Do not heat leftover Pulissery over direct heat since it may curdle.

Variations

Pulissery is generally made with fruits. Other fruits that can be used in this recipe include pineapple, green apple, Kerala Nendram bananas and grapes.

This is a no onion and garlic recipe. But you can add finely chopped shallots to the tempering if you like.

Method

How to make ripe mango curry?

Prep work

Wash the mangoes well. Peel and chop them into large chunks. Set aside. Whisk the yogurt till smooth and set aside.

Steps 1 and 2

Add the chopped mangoes along with water, turmeric powder and salt to a pan. Now, cook this on medium heat till the mangoes are soft and cooked. This will take 5 to 7 minutes.

Steps 3 and 4

To a blender, add grated fresh coconut, cumin seeds, red chili powder and turmeric powder. Add the yogurt.

Steps 5 and 6

Blend all the ingredients to a really smooth paste. When done, add the ground coconut paste to the cooked mangoes.

Steps 7 and 8

Mix well, lower the heat and continue to cook this mixture for 4 to 5 minutes. When the mixture starts boiling, switch off the flame.

Steps 9 and 10

Wait for 3 to 4 minutes. Now, tip in the smoothly whisked yogurt to the pan. Stir well to combine.

Steps 11 and 12

Return the pan to low heat and simmer for 1 minute. Do not boil this mixture on high heat. If you do this, then the mixture will curdle.

Now heat a small pan with coconut oil. Add mustard seeds and fenugreek seeds. Wait for them to splutter. Once they splutter, add curry leaves and dried red chilis.

Steps 13 and 14

Immediately transfer the tempering to the curry. Mix well. Mambazha Pulissery is now ready to be served.

Explore More Kerala Recipes

Kerala style mango curry in a yogurt base served in a blackened claypot. Served alongside steamed rice, poppadoms

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Mambazha Pulisseri

Mambazha Pulisseri or Mambazha Kalan is a Kerala style ripe mango curry that uses sour yogurt and fresh coconut. This curry is a great meal on a hot summer day since it is light and uses seasonal produce.

Prep Time10

Cook Time20

Course: Main Course, Mains

Cuisine: Kerala, South Indian

Servings:

Calories: 154kcal

Equipment

1 Blender
1 Sauce Pan
1 set of ladles
1 small pan for tempering
1 set of measuring spoons and cups

Ingredients

400 grams peeled and chopped ripe mangoes read blog post for details
2 cups water
3/4 tsp ground turmeric
1 tsp salt or to taste
1.5 cups sour yogurt

Spice paste

3/4 cup grated fresh coconut
3/4 tsp red chili powder
1/2 tsp ground turmeric
3/4 tsp cumin seeds
1/2 cup sour yogurt

Tempering

1 tbsp coconut oil
1 tsp mustard seeds
1 tsp fenugreek seeds
2 dry red chilis
10 curry leaves

Instructions

Prep work

Wash the mangoes well. Peel and chop them into large chunks. Set aside.
Whisk the yogurt till smooth and set aside.

Cooking mangoes

Add the chopped mangoes along with water, turmeric powder and salt to a pan.
Now, cook this on medium heat till the mangoes are soft and cooked.
This will take 5 to 7 minutes.

Spice paste

To a blender, add grated fresh coconut, cumin seeds, red chili powder and turmeric powder.
Add the yogurt.
Blend all the ingredients to a really smooth paste.
When done, add the ground coconut paste to the cooked mangoes.

Adding spice paste to mangoes

Mix well, lower the heat and continue to cook this mixture for 4 to 5 minutes.
When the mixture begins to boil, switch off the flame.

Adding yogurt

Wait for 3 to 4 minutes.
Now, tip in the smoothly whisked yogurt to the pan.
Stir well to combine.
Return the pan to low heat and simmer for 1 minute.
Do not boil this mixture on high heat.
If you do this, then the mixture will curdle.

Tempering

Now heat a small pan with coconut oil.
Add mustard seeds and fenugreek seeds.
Wait for them to splutter.
Once they splutter, add curry leaves and dried red chilis.
Immediately transfer the tempering to the curry.
Mix well.
Serve hot.

Notes

For the best tasting Pulissery, use country mangoes. These mangoes are small and fibrous. Peel them and cook them whole before adding the spice paste and yogurt. These days, these mangoes have become hard to come by. If you are not able to source them, you can also use Neelam or Senduram varieties.
Sour yogurt is key here. Please do not use freshly set yogurt for this recipe.
Blend the coconut paste to a really smooth texture. While many versions call for adding water to the paste, I prefer adding yogurt for achieving that creamy smooth texture.
Switch off the flame before adding yogurt. This is crucial here. If you add yogurt while curry is simmering over the flame, the yogurt will curdle and your curry will have unsightly appearance. To prevent this, take the curry off the heat, wait for 2 to 3 minutes and then tip in the yogurt.
Nutrition values are provided here as a courtesy. Please consult a health care provider if you have any health concerns.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Sweet Potato Fries- Air Fryer

May 26, 2022 By anusha Leave a Comment

Sweet potato fries is the healthier alternative to those bag of fries. There is nothing wrong about that bag of fries. It is just that we cannot indulge in them very often for obvious reasons. These air fryer fries are so easy, healthy and just the perfect snack or appetizer.

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Ever since we bought an air fryer, we have been quite indulgent in the snack front. Every week, I have been experimenting with two recipes. Testing them twice means we get to snack more as well. Well, that is what I call as the perks of being a food blogger.

These fries have become our family favorite and my daughter loves it so much that she prefers them to the potato fries. We love eating these with all sorts of dips and sauces. Please check out our serving suggestions for more dipping sauce ideas.

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Ingredients

This recipe requires minimal ingredients. The sweet potatoes are the star here.

Sweet Potatoes– To make these fries, I have used Garnet variety of sweet potatoes. These are orange in color and have a starchy mouth feel. You can also use Japanese sweet potatoes.
Dried rosemary– because why should rosemary shine its glory only on potatoes, right?
Garlic powder– this is that ingredient which makes these ordinary fries exceptional. So, please do not skip this.
Paprika– we love our fries spicy. And paprika is what we prefer for heat. Read the variations column for more seasoning ideas.
Olive oil– yes, these are air fried but they do need some amount of oil. And for veggies like sweet potatoes, I find olive oil ideal. You can also use any neutral flavored vegetable oil instead.
Salt– I have used regular Kosher salt. But you can always experiment with Himalayan pink salt or truffle salt.

Variations

Some recipes are a creative cook’s best friend. This is one such recipe. Here are a list of seasonings you can use in this recipe.

EVOO, dried Italian herbs, truffle salt and pepper
Oil, Peri Peri seasoning, garlic powder and salt
Olive oil, smoked paprika and salt
Coconut oil, Idli Podi, Salt and curry leaves
Use the same seasonings in the recipe, reduce the salt and finish with some grated parmesan on top.

Recipe Notes

Chop them up evenly. This will give you evenly air fried fries. Use a sharp paring knife to do this efficiently. I recommend chopping them into 1/4 inch thick fingers.
Do not overcrowd the basket. Overcrowding will steam the potatoes instead of roasting them. The sweet potatoes must be arranged in a single layer without any overlaps.
No preheating is required for this recipe.
I have a 5.5 quart air fryer. The basket is fairly large and can accommodate 1.5 pounds of chopped sweet potatoes easily. If your basket is smaller, make the fries in smaller batches.
Air fryer timings may vary based on the brand and model of the air fryer you own.
I have a basket style air fryer. But you can make this in a toaster style air fryer too. Since the toaster oven style air fryer cooks faster, reduce the temperature to 350 F (180 C) and cook for 10 minutes.
Don’t have an air fryer? You can bake these in the oven too. Preheat the oven to 400 F (200 C). Prep the fries. Place them on a baking sheet in a single layer and bake for 20 to 25 minutes or until they are crispy, turning them mid way.
Serve them immediately after they are done. They tend to lose their crispiness once they are cold. To reheat leftover fries, put them back in the basket and cook until reheated and crisped up again.

Air fryer frozen sweet potato fries

In this recipe, we will be making the fries from scratch. But say, you have a bag of frozen fries, then what? In that case, your job got simpler. Follow these steps to make air fryer frozen fries.

Preheat the air fryer to 400 F (200 C). Mine has a preset preheat setting. If your air fryer does not have this option, then preheat for 5 minutes by setting the timer manually.
Coat the basket with cooking spray or a thin layer of olive oil.
Arrange the frozen fries in a single layer, making sure they have space around for air flow while they roast. This will prevent them from getting steamed.
Air fry at 400 F (200 F) for 15 to 18 minutes until the fries are crisp, shaking them every 5 minutes once.
When done, remove and garnish with fresh parsley or cilantro. Serve hot.

Shelf life, storage and leftovers

These fries are best consumed as soon as they are ready. But if you have leftovers, you can reheat and enjoy them later too. Store leftover fries in a covered container in the fridge. This keeps well for 3 days.

To reheat, preheat the air fryer at 400 F (200 C) for 5 minutes. Place the leftover fries in the air fryer basket and cook for 2 to 3 minutes or until they are reheated and crisped up again.

Serving suggestions

Since these have a hint of sweet in them, these are best enjoyed with spicy dips. Some dipping sauces that pair well with these fries include cilantro Chimi sauce, Jalapeno ranch sauce and Indian mint sauce.

Method

Prep work

Wash the sweet potatoes well. Use a scrubbing brush to get rid of any mud. Peel them. Using a sharp knife, chop them into 1/4 inch thick fingers. To do this easily, slice them lengthwise first and then chop the slices into long fingers.

Steps 1 and 2

Place the chopped sweet potatoes in a mixing bowl. Add the oil and seasonings. Combine everything, making sure that the fries are evenly coated with the seasonings.

Steps 3 and 4

Spray the air fryer basket with cooking spray. Arrange the potatoes in the air fryer basket in a single layer. Make sure there are no overlaps. Avoid overcrowding the basket.

Air fry them at 380F (195C) for 12 to 15 minutes, shaking them every 5 minutes once. Keep an eye on them after 12 minutes to prevent them from becoming dry and brittle.

Picture 4 shows the fries after getting cooked for 7 minutes.

Steps 5 and 6

When done, carefully remove them from the air fryer basket. Garnish with finely chopped fresh cilantro. Serve hot with a squeeze of lemon and any sauce of your choice.

More Air Fryer Recipes

air fried sweet potato chips served in a beige irregular rimmed shallow bowl with spicy dip and lemon wedges

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Sweet Potato Fries

These deliciously crispy sweet potato fries are a healthier alternative to traditional French fries and come together in a jiffy when made in the air fryer

Prep Time10

Cook Time15

Course: Appetizer, Snacks

Cuisine: American, International

Servings:

Equipment

1 Air fryer
1 Mixing bowl
1 set of measuring spoons

Ingredients

1 lb sweet potatoes
1 tsp garlic powder
1 tsp paprika
1 tsp salt or to taste
3/4 tsp dried rosemary
2.5 tbsp olive oil

For garnish

2 tbsp fresh cilantro finely chopped

For serving

2 lemon wedges
1/4 cup Vegan ranch dip or any dipping sauce of choice

Instructions

Prep work

Wash the sweet potatoes well.
Use a scrubbing brush to get rid of any mud.
Peel them using a potato peeler.
Using a sharp knife, chop them into 1/4 inch thick fingers.
To do this easily, slice them lengthwise first and then chop the slices into long fingers.

How to make sweet potato fries?

Place the chopped sweet potatoes in a mixing bowl.
Add the oil, dried rosemary and seasonings.
Combine everything, making sure that the fries are evenly coated with the seasonings.
Spray the air fryer basket with cooking spray.
Arrange the potatoes in the air fryer basket in a single layer.
Make sure there are no overlaps. Avoid overcrowding the basket.
Air fry them at 380F (195C) for 12 to 15 minutes, shaking them every 5 minutes once.
Keep an eye on them after 12 minutes to prevent them from becoming dry and brittle.
When done, carefully remove them from the air fryer basket.
Garnish with finely chopped fresh cilantro.
Serve hot with a squeeze of lemon and any sauce of your choice.

Notes

Chop them up evenly. This will give you evenly air fried fries. Use a sharp paring knife to do this efficiently. I recommend chopping them into 1/4 inch thick fingers.
Do not overcrowd the basket. Overcrowding will steam the potatoes instead of roasting them. The sweet potatoes must be arranged in a single layer without any overlaps.
No preheating is required for this recipe.
I have a 5.5 quart air fryer. The basket is fairly large and can accommodate 1.5 pounds of chopped sweet potatoes easily. If your basket is smaller, make the fries in smaller batches.
Air fryer timings may vary based on the brand and model of the air fryer you own.
I have a basket style air fryer. But you can make this in a toaster style air fryer too. Since the toaster oven style air fryer cooks faster, reduce the temperature to 350 F (180 C) and cook for 10 minutes.
Don’t have an air fryer? You can bake these in the oven too. Preheat the oven to 400 F (200 C). Prep the fries. Place them on a baking sheet in a single layer and bake for 20 to 25 minutes or until they are crispy, turning them mid way.
Serve them immediately after they are done. They tend to lose their crispiness once they are cold. To reheat leftover fries, put them back in the basket and cook until reheated and crisped up again.
Nutrition values are provided here as a courtesy. Please consult a health care provider if you have any health concerns.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Mor Kulambu – Mor Kuzhambu

May 23, 2022 By anusha 6 Comments

Mor Kulambu or Kuzhambu is a Tamil style yogurt based stew. This is an everyday staple across many homes in Tamil Nadu. Neighboring states Karnataka and Kerala and Andhra regions have their own versions too. Known as Majjige Huli, Majjiga Pulusu or Mor Kootan in other regions, this mildly spiced gravy makes an excellent meal with rice and potato curry.

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If you are new to South Indian cooking, then this recipe is for you. Being very beginner friendly, this Kuzhambu can be made with different veggies and flavors.

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Ingredients

We can break down this recipe into three components. The first one is the spice paste. The next is the veggies. And the last one involves the yogurt.

For the spice paste-

A combination of Toor dal, chopped ginger, grated coconut, green chilis, cumin seeds and asafetida goes into the spice paste. This helps in thickening the Kuzhambu and also imparts a beautiful flavor.

For the Yogurt base-

You need sour yogurt for the best tasting Mor Kuzhambu. In our house, we use the yogurt that was set 2 to 3 days prior to making this. If your yogurt is not sour enough, you can add 1/2 cup tamarind water or 1 tbsp Tamarind paste. I learned this nifty hack from my husband’s grandma.

Generally, gourd varieties like winter melon, chayote squash or zucchini are added to this gravy. Other veggies that work well include spinach, drumstick, taro roots and okra.

Variations

As with any Indian recipe, this too can be made in so many different ways. Here is a list of variations that you can easily try.

Replace the Toor dal with Chana dal in the spice paste. Or use a combination of Toor dal and Chana Dal.
Use 5 dry red chilies and 3/4 tsp whole black peppercorns in the spice paste instead of green chilies. The pepper adds a delightful pungency and this version is great during winters too.
While soaking the Toor dal, add 1 tsp coriander seeds too. Adding coriander seeds to the spice paste takes this Kuzhambu to a totally different level.
To bring a fresh and zing factor, add 3/4 cup finely chopped cilantro leaves to the spice paste while grinding.
After the Kuzhambu is done, add fried Vathal like Sundakai Vathal or Kothavarangai Vathal to this. The crunchy fried vathal is a welcome addition.

Shelf life, storage and make-ahead

Refrigerate leftovers in a clean air-tight container that is covered. This kuzhambu keeps well in the fridge for 3 days. You can also make this one day in advance if you are meal prepping for the week ahead.

I have never tried freezing Mor Kuzhambu. In case you have, please share how to go about it in the comments. I would love to learn.

Recipe Notes

Adjusting consistency

This gravy should not be boiled on high heat. When you boil this on high heat or cook it for a longer time than mentioned here, the yogurt will curdle and the Kuzhambu will become watery.

To prevent this from happening, always simmer the gravy on low flame for just 3 to 4 minutes. When the mixture is just about to begin to boil, immediately remove from heat.

In case the yogurt curdles accidentally, you can adjust the consistency and texture by adding a rice flour slurry to the Kuzhambu. To do this, combine 2 tbsp rice flour and 3 tbsp water and mix into a smooth slurry. Add this to the kuzhambu, stir well and allow to simmer for 2 minutes on low heat.

Using sour yogurt is important to make the best mor kuzhambu

The tang from the yogurt is what makes this gravy unique and special. Please do not use freshly set yogurt for this recipe. If your yogurt is not tangy enough, add 1 tbsp tamarind paste or 1/2 cup tamarind extract while cooking the veggies.

Different ways to process different veggies

In this recipe, I have used fenugreek leaves aka Methi or Vendhaya Keerai. Since this is bitter in taste, I have first cooked it in tamarind extract and then proceeded with the recipe.

Vegetables used for Mor Kulambu

You can make this Kuzhambu using other veggies too. If you are using gourds like bottle gourd (sorakkai), chayote squash (Chow chow), zucchini, drumstick, cucumber or winter melon, boil them in water till they are tender. Then drain them in a colander.

If you are using taro root ( Arbi/ Seppankizhangu), then wash it thoroughly. Pressure cook for 3 to 4 whistles. Allow pressure to release naturally. When done, peel, slice and use in the Kuzhambu as directed below.

Heat a pan with coconut oil. Add mustard seeds, fenugreek seeds and curry leaves. Add the cooked veggies. Mix well. Add ground paste. Simmer for 2 minutes. Tip in the yogurt, add salt and ground turmeric and stir to combine. Simmer on low heat till the yogurt just heats up. When done, remove from heat immediately.

The only exception to this is Vendakkai Mor Kulambu.

How to make Vendakkai Mor Kulambu?

Since Vendakkai (Okra/ Lady’s finger) is slimy, the process is slightly different. Wash the okra in a colander thoroughly and let the water drain completely. Now pat dry each okra using a kitchen towel.

When done, slice them into 2 inch long pieces. Heat a pan with coconut. Heat a pan with coconut oil. Add mustard seeds, fenugreek seeds and curry leaves. Add okra pieces and fry them till they begin to turn golden around the edges. Do this on low flame.

When done, add the ground paste. Simmer for 2 minutes. Tip in the yogurt, add salt and ground turmeric and stir to combine. Simmer on low heat till the yogurt just heats up. When done, remove from heat immediately.

If you do not fry the okra properly, they will taste slimy when the Kuzhambu is done. So take care to fry them well.

Dietary specifications

This recipe is vegetarian friendly. It is also free from soy and nuts. You can make this vegan by using cashew yogurt or coconut yogurt in place of regular dairy yogurt. If you are using vegan yogurt, add 1 tbsp tamarind paste to the veggies while they cook.

Side Dish for Mor Kulambu

This is mildly spiced gravy. So, we usually serve this with a slightly spicy vegetable curry on the side. The best lunch combination is undoubtedly this kuzhambu, some hot rice and Paruppu Usili.

Other vegetable curries that go well include Vazhakkai roast, Seppankizhangu roast and Potato curry.

How to make Mor Kulambu?

Prep work

Sort and pick the fenugreek leaves. Wash and chop them finely. Make buttermilk by add 1.5 cups water to 3 cups sour yogurt and whisking it till it is smooth. Set aside.

Steps 1 and 2

Wash the Toor dal well and soak it in 1/4 cup warm water for 20 to 30 minutes. When the Dal has soaked, drain it in a colander. To a blender, add the fresh grated coconut, cumin seeds, ginger, asafetida, green chilis, soaked Toor dal and 1/4 cup sour buttermilk.

Steps 3 and 4

Grind the ingredients in the blender to a smooth paste. Set aside.

Steps 5 and 6

Add chopped fenugreek leaves, 1 cup diluted tamarind extract along with salt. Allow this to cook till the leaves are soft.

Steps 7 and 8

When the fenugreek leaves are done cooking, add the ground paste to the pan. Stir to combine.

Steps 9 and 10

Add turmeric powder and simmer the mixture on low heat till it thickens. This will take roughly 4 to 6 minutes.

Steps 11 and 12

Reduce the flame to the lowest. Add the remaining sour buttermilk. Stir well.

Steps 13 and 14

Simmer the Kuzhambu on low heat until it is just about to begin to boil. This takes 3 to 4 mins. Remove the Kuzhambu from heat as soon as it is done.

When done, heat a small pan with coconut oil. Add 1 tsp mustard seeds and 1 tsp fenugreek seeds to the pan. Wait for them to splutter. When done, add a sprig of curry leaves. Immediately transfer this tempering to the Kuzhambu.

Our Kuzhambu is now ready to be served.

More Kuzhambu Recipes

South Indian Mor Kulambu served in a reddish bowl placed over a wooden platter. Curry leaves at the background.

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Mor Kulambu or Mor Kuzhambu

This South Indian yogurt gravy is fantastic for summers or when you need a light meal. You can make this in so many ways and using so many veggies.

Prep Time20

Cook Time20

Course: Main Course, Mains

Cuisine: Indian- South, South Indian

Servings:

Calories: 194kcal

Equipment

1 Frying Pan
1 Blender
1 Bowl
1 Colander
1 ladle
1 set of measuring spoons and cups

Ingredients

For the buttermilk

3 cups sour yogurt
1.5 cups water

For the spice paste

1.5 tbsp Toor dal
1/4 cup warm water
1/2 cup fresh grated coconut
5 green chilis
1 inch ginger root peeled and chopped
1 tsp cumin seeds
1/8 tsp asafetida

For the Kuzhambu

250 grams fenugreek leaves washed and chopped
1 cup tamarind water
1 tsp Kosher salt or to taste
3/4 tsp Turmeric powder

For tempering

1 tbsp coconut oil
1 tsp mustard seeds Kadugu or rai
1 tsp fenugreek seeds Methi or Vendhayam
10 curry leaves

Instructions

Prep work

Sort and pick the fenugreek leaves.
Wash and chop them finely.
Make buttermilk by add 1.5 cups water to 3 cups sour yogurt and whisking it till it is smooth.
Set aside.
Wash the Toor dal well and soak it in 1/4 cup warm water for 20 to 30 minutes.
When the Dal has soaked, drain it in a colander.
To a blender, add the fresh grated coconut, cumin seeds, ginger, asafetida, green chilis, soaked Toor dal and 1/4 cup sour buttermilk.
Grind the ingredients in the blender to a smooth paste. Set aside.
Add chopped fenugreek leaves, 1 cup diluted tamarind extract along with salt.
Allow this to cook till the leaves are soft.
When the fenugreek leaves are done cooking, add the ground paste to the pan. Stir to combine.
Add turmeric powder and simmer the mixture on low heat till it thickens. This will take roughly 4 to 6 minutes.
Reduce the flame to the lowest.
Add the remaining sour buttermilk. Stir well.
Simmer the Kuzhambu on low heat until it is just about to begin to boil. This takes 3 to 4 mins.
Remove the Kuzhambu from heat as soon as it is done.
When done, heat a small pan with coconut oil.
Add 1 tsp mustard seeds and 1 tsp fenugreek seeds to the pan.
Wait for them to splutter.
When done, add a sprig of curry leaves.
Immediately transfer this tempering to the Kuzhambu.

Notes

This gravy should not be boiled on high heat. When you boil this on high heat or cook it for a longer time than mentioned here, the yogurt will curdle and the Kuzhambu will become watery.

Nutrition information is provided here as a courtesy. Please consult a health care practitioner if you have any concerns.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Dal Tadka (Tarka Daal)

May 18, 2022 By anusha 7 Comments

Dal Tadka or Tarka Dal is a popular Indian style lentil curry. This creamy protein rich dish is a crowd favorite and so many people love it with Jeera rice or Naans. Let us get started on making the best Tarka Daal, shall we?

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dal tadka topped with a tempering and garnished with finely chopped cilantro leaves. Dal served in a black bowl placed on a burlap mat. Spice box and spices at the background. — A bowl of hot Tarka Daal with rice or Roti is bliss supreme!

If you have visited an Indian restaurant, I am sure you would have found this dish listed in the menu. Dal is lentils in Hindi and Tadka means tempering.

So, what is Tadka or Tarka?

In case you are wondering what all the hype about Tadka is, allow me to explain. Tadka is the Indian way of tempering any dish. There are so many different ways to add Tadka to Indian food.

When we say Tadka, what we do is heat up oil or ghee or butter and add some whole spices. We wait for the whole spices to splutter and then add this wickedly aromatic mixture to the dish.

The highlight of this recipe itself is the Tadka or tempering. Traditionally, this is slow cooked on low heat and then the tempering is added at the end.

But today, we will quicken the process and make this Dal in the Instant Pot. I will also share how this can be made on the stove top.

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Before I share the recipe, I just want to add here that there are so many variations to this recipe. Some people use a combination of Masoor, Moong and Pigeon pea lentils. But my version has only pigeon pea lentils. Please read the variations for different lentils that can be used in this recipe.

Ingredients

Toor Dal or Pigeon pea lentils

When ever I cook lentils, I soak them in warm water for at least 30 minutes. This reduces cooking time and also helps in easier digestion and better absorption of nutrients.

Additionally, whenever we cook lentils along with a curry base which has salt, the lentils may not cook till mushy.

The salt prevents the lentils from becoming mushy and fully cooked. This is another reason why I recommend soaking lentils beforehand, especially, for recipes like this.

Oil

The best choice of fat for this dish is undoubtedly ghee. Since we are slowly transitioning into plant based diet, I opted to make this with oil.

If you are not particular about the dal being vegan, feel free to use 2 tbsp melted ghee for this recipe.

Ginger and garlic

To minimize effort, I have used store-bought ginger garlic paste. You can also use fresh garlic and ginger.

If you are using fresh garlic cloves and ginger, you will need 1.5 tbsp finely chopped garlic and 1.5 tsp very finely chopped ginger for the quantity of ingredients mentioned here.

Onions

A typical Indian style Dal uses red onions. They add flavor to the dish and are quite indispensable. You can substitute this with white or yellow onions in a pinch but the flavor will be slightly different.

Spices and Kasuri Methi

Ground spices and whole spices are the backbone of Indian dishes. This recipe is no exception. Ground coriander, ground turmeric, paprika and cumin seeds are the stars in this recipe.

We will also be using a torn bay leaf for flavor. In addition to these, you will also need Kasuri Methi.

What is Kasuri Methi?

Kasuri Methi is dried fenugreek leaves. They have a unique aroma and flavor. You can find them in Indian grocery stores or in Asian stores.

While this can be a bit difficult to source, it is highly recommended. If push comes to shove, you can always skip this.

Tomatoes

Any variety of tomatoes can be used for this recipe. I recommend using fresh tomatoes since they are very different from canned ones. Best choices include Campia and Roma tomatoes.

Hing or Asafetida

This is yet another magic spice. We use this for most home style Dal recipes. In southern India, cooking is incomplete without asafetida. It is the lifeline of many South Indian classics like Rasam and Sambar.

You can find this on Amazon or in Asian stores. Since this is a very potent spice blend, please do not use more than the quantity mentioned in the recipe card.

Water

Whether you are pressure cooking using the Instant Pot or a regular stove top pressure cooker, remember that using water is absolutely necessary for safe pressure cooking.

You should not cook any dish in the instant pot in the pressure cook mode without water. For any dish that you make in the Instant pot, a minimum of 1 cup water is a must.

Cilantro

For garnish, we will be using finely chopped fresh cilantro. This is that ultimate finishing touch which will make the dish stand out. You can choose to skip this if you are not a fan of cilantro.

Dietary specifications

This is a vegan friendly dish which is free from nuts and soy. However, since we use asafetida, this may not be safe for people with gluten allergies.

While sourcing your asafetida, please check the labels to make sure that there is no wheat or flour added to it.

If you want a gluten free version of this recipe, please skip the asafetida and proceed with the rest of the recipe as instructed here.

Variations

Like with any Indian dish, this too has so many variations across the country. While I have used only Toor dal aka pigeon pea lentils, you can also try one of these combinations in the ratio given-

1/2 cup each Moong lentils and pigeon pea lentils.
1/4 cup each Moong and Masoor along with 1/2 cup pigeon pea lentils.
1/2 cup each Masoor and pigeon pea lentils (Toor dal)

If you are looking for dal recipes using only Masoor or red lentils, then check out these Sri Lankan dal and Masoor Dal recipes.

Shelf life, storage and freezing

This keeps well in the fridge for 4 days when stored in a clean and covered air tight container. To freeze this, allow the dal to cool down completely.

Divide into 1 cup portions and transfer to freezer safe storage bags or containers. Freeze and label with date and name. Thaw at room temperature and gently reheat on low flame.

Frozen Dal keeps well in the freezer for 2 months. To prevent molding and to extend its shelf life, thaw small portions and use as required. Please do not refreeze thawed dal.

Serving suggestions

In our family, we love this simple and hearty lentil stew with just plain brown rice.

Here are some dishes that you can pair this with-

Jeera rice
Peas Pulao
Spinach rice
Naan
Cauliflower Parathas
Mint Parathas

Serve the Dal with one of the sides mentioned above along with a light salad like this Shirazi Salad or some crunchy poppadoms.

You can also include a vegetable curry like this carrot and peas curry or Aloo jeera in your platter to make it a wholesome meal.

Recipe Notes

Soak the Dal to help it cook faster. This may seem like an extra step but the results are worth it.
Adjust the consistency by adding more water if you prefer a runnier dal. I recommend adding not more than 1 cup water.
This dal thickens as it cools. The consistency can be adjusted even while reheating.
For easier freezing, use silicon baking trays. I recommend using mini loaf pans to freeze them in portions. Then you can transfer the frozen portions to individual bags and label it.
Add an extra Tadka to make this more flavorful and aromatic. To do this, heat 1 tbsp oil in a small pan. Add 2 tsp finely chopped garlic and fry till garlic begins to brown. Do this on low heat to avoid burning the garlic. When the garlic is done, switch off the flame and add 1 tsp red paprika. Immediately, add this to the Dal.
Instant pot timings may vary based on your geographic location.

Method

Prep work

Place the Toor dal in a colander and wash thoroughly. Transfer to a mixing bowl, add 3 cups warm water and let it soak for 20 minutes. While the dal soaks, chop and assemble the remaining ingredients.

Instant Pot Dal Tadka

Steps 1 and 2

Insert the inner pot into the instant pot. Plug in the Instant Pot and press SAUTE- NORMAL and set the timer to 8 minutes. When the display reads HOT, add the oil. Allow the oil to heat up for 30 to 40 seconds. Tip in the cumin seeds and the bay leaf and let them crackle.

Steps 3 and 4

When the cumin crackles, add the asafetida and the ginger garlic paste. Mix well and saute for 30 seconds.

Steps 5 and 6

Add the chopped onions, mix well and saute for 30 seconds.

Steps 7 and 8

Tip in the salt, stir well to combine and sauté the onions till they become pink and soft.

Steps 9 and 10

Now, add the ground coriander, ground turmeric, Kasuri Methi and paprika. Mix well and saute the mixture for 20 seconds.

Steps 11 and 12

Immediately, add the chopped tomatoes, stir well to combine and continue to cook till the tomatoes become a mush. This takes 3 minutes roughly. If you find that the mixture is sticking to the bottom of the inner pot, add 1/4 cup water to deglaze the pot.

Steps 13 and 14

Steps 15 and 16

Add the soaked Toor dal and 2.5 cups water. Stir well to combine. Press CANCEL.

Steps 17 and 18

Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant pot and turn the VALVE TO SEALING. PRESS PRESSURE COOK- HIGH PRESSURE- 15 MINS. Allow the cooking cycle to complete. When the cooking cycle is complete, wait for natural pressure release.

Steps 19 and 20

When the pressure has released naturally, open the lid and stir the Dal well and mash it gently using a ladle. Add the finely chopped cilantro leaves and stir to combine. Serve hot.

Stove top method

Follow the steps for prep work. Heat a 5 quart Dutch oven or a similar heavy bottomed pan with oil. When the oil is hot, add the bay leaf, cumin seeds and asafetida. Wait for the cumin seeds to crackle.

When done, add the ginger garlic paste and finely chopped onions along with salt. Stir well and continue to cook the mixture till the onions are soft and translucent.

Now, add the ground spices and stir to combine. Cook this mixture for 30 seconds on low heat, taking care not to burn them.

Tip in the chopped tomatoes, stir and cook till the tomatoes are mushy. If the mixture sticks to the bottom of the pot, add 1/2 cup water to deglaze.

When the tomatoes are done cooking, drain the water from the soaked Toor dal and add the dal to the pan.

Add 3 cups water and mix well. Cook on medium heat for 40 minutes till the dal is completely cooked and is mushy.

If you find that mixture is becoming thicker as it simmers, add 1 to 1.5 cups water to adjust the consistency. Once the dal is cooked to a mush, add the finely chopped cilantro leaves, mix well and serve hot.

More Dal Recipes

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Dal Tadka

The classic Indian Dal Tadka made easy and effortless in the Instant Pot. This recipe card includes instructions to make this on the stove top as well.

Prep Time20

Cook Time23

Course: Main Course, Mains

Cuisine: Indian, North Indian

Servings:

Calories: 99kcal

Equipment

1 6 quart Instant Pot or a 5 quart Dutch oven or similar heavy bottomed pan for stove top cooking.
1 set of measuring cups and spoons
1 chopping board
1 set of knives
1 ladle

Ingredients

For prepping the dal

1 cup Pigeon pea lentils Toor dal
3 cups warm water

For Dal Tadka

1.5 tbsp vegetable oil
1.5 tsp cumin seeds
1/8 tsp asafetida
1 bay leaf torn
1.5 tbsp ginger garlic paste
3/4 cup finely chopped red onions
1 tsp paprika
1.5 tsp ground coriander
2 tsp Kasuri methi (crushed) (dried fenugreek leaves. Please refer blog post for more details)
1 tsp ground turmeric
1.5 tsp Kosher salt or to taste
3/4 cup finely chopped tomatoes Use fresh tomatoes
2.5 cups water

For garnish

3 tbsp finely chopped fresh cilantro

Instructions

Prep work

Place the Toor dal in a colander and wash thoroughly.
Transfer to a mixing bowl, add 3 cups warm water and let it soak for 20 minutes.
While the dal soaks, chop and assemble the remaining ingredients.

Instant Pot Dal Tadka

Insert the inner pot into the instant pot.
Plug in the Instant Pot and press SAUTE- NORMAL and set the timer to 8 minutes.
When the display reads HOT, add the oil. Allow the oil to heat up for 30 to 40 seconds.
Tip in the cumin seeds and the bay leaf and let them crackle.
When the cumin crackles, add the asafetida and the ginger garlic paste.
Mix well and saute for 30 seconds.
Add the chopped onions, mix well and saute for 30 seconds.
Tip in the salt, stir well to combine and sauté the onions till they become pink and soft.
Now, add the ground coriander, ground turmeric, Kasuri Methi and paprika.
Mix well and saute the mixture for 20 seconds.
Immediately, add the chopped tomatoes, stir well to combine and continue to cook till the tomatoes become a mush.
If you find that the mixture is sticking to the bottom of the inner pot, add ¼ cup water to deglaze the pot.
Add the soaked Toor dal and 2.5 cups water. Stir well to combine. Press CANCEL.
Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
Close the Instant pot and turn the VALVE TO SEALING. PRESS PRESSURE COOK- HIGH PRESSURE- 15 MINS.
Allow the cooking cycle to complete.
When the cooking cycle is complete, wait for natural pressure release.
When the pressure has released naturally, open the lid and stir the Dal well and mash it gently using a ladle.
Add the finely chopped cilantro leaves and stir to combine.
Serve hot.

Stove top method

Follow the steps for prep work.
Heat a 5 quart Dutch oven or a similar heavy bottomed pan with oil.
When the oil is hot, add the bay leaf, cumin seeds and asafetida.
Wait for the cumin seeds to crackle.
When done, add the ginger garlic paste and finely chopped onions along with salt.
Stir well and continue to cook the mixture till the onions are soft and translucent.
Now, add the ground spices and stir to combine.
Cook this mixture for 30 seconds on low heat, taking care not to burn them.
Tip in the chopped tomatoes, stir and cook till the tomatoes are mushy.
If the mixture sticks to the bottom of the pot, add ½ cup water to deglaze.
When the tomatoes are done cooking, drain the water from the soaked Toor dal and add the dal to the pan.
Add 3 cups water and mix well.
Cook on medium heat for 30 to 40 minutes till the dal is completely cooked and is mushy.
If you find that mixture is becoming thicker as it simmers, add 1 to 1.5 cups water to adjust the consistency.
Once the dal is cooked to a mush, add the finely chopped cilantro leaves, mix well and serve hot.

Notes

Soak the Dal to help it cook faster. This may seem like an extra step but the results are worth it.
Adjust the consistency by adding more water if you prefer a runnier dal. I recommend adding not more than 1 cup water.
This dal thickens as it cools. The consistency can be adjusted even while reheating.
For easier freezing, use silicon baking trays. I recommend using mini loaf pans to freeze them in portions. Then you can transfer the frozen portions to individual bags and label it.
Add an extra Tadka to make this more flavorful and aromatic. To do this, heat 1 tbsp oil in a small pan. Add 2 tsp finely chopped garlic and fry till garlic begins to brown. Do this on low heat to avoid burning the garlic. When the garlic is done, switch off the flame and add 1 tsp red paprika. Immediately, add this to the Dal.
Instant pot timings may vary based on your geographic location.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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Air fryer tomatoes – roasted tomatoes

May 17, 2022 By anusha Leave a Comment

These air fryer tomatoes on toast is the next best thing to avocado toast. Or that is what I think. But what makes these roasted tomatoes my favorite is that they are so versatile and so simple to make. There was a time when I used to make these in the oven. Since the advent of the air fryer in my kitchen, this already simple recipe has become umpteen times easier. Don’t have an air fryer? I m sharing instructions for roasting them tomatoes in the oven too.

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If you ask me why I love these tomatoes so much, here are my top 5 reasons-

Takes just 20 minutes to make a batch.
Freezer-friendly.
Naturally vegan, gluten-free and soy free.
Has no nasties like added colors or preservatives.
Can be added to everything from toast to pasta.

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Ingredients

You just need 4 ingredients for this recipe.

Cherry tomatoes

I have used red cherry tomatoes to make this. You can also use yellow or orange ones. If you want to use Roma or Campia tomato varieties, chop them into quarters or halves and proceed with the recipe.

Garlic powder + Mixed Italian herbs

If you know me, you will also know how much I love garlic powder, right? This is like a flavor boost that makes an ordinary dish exceptional. Tomatoes and garlic are amazing together and this recipe proves that yet again.

Mixed Italian herb mix usually has oregano, thyme, marjoram, basil and the likes. If you do not have this, you can just use dried oregano or dried basil. If you are lucky enough to source fresh sweet basil, feel free to throw in a handful along with the tomatoes. The result is a delightful medley of basil, tomatoes and garlic. This almost resembles pesto.

Olive oil

All things good come out of olive oil. Yes. I am slightly partial to olive oil, especially in dishes that call for roasting. You can also use any neutral flavored vegetable oil with equal success here.

Salt

Since some brands of Italian herb blend have salt added in them, go easy on the salt. I recommend checking the labels before adding salt so that you can adjust the seasoning accordingly.

Dietary specifications

This recipe is quite allergy-friendly since it is vegan, gluten, soy and nut free. Just make sure your garlic powder and the Italian herb blend is not processed in a facility that processes peanuts in case you have any health concerns.

Variations

Use Roma or Campia tomatoes in place of cherry tomatoes. Chop them into halves or quarters and roast them cut side up.
Add whole garlic cloves instead of garlic powder for a more intense garlic flavor.
Switch the dried herbs to fresh herbs. Sweet basil, parsley, oregano and thyme all work beautifully in this recipe. If you are adding fresh herbs, chop them finely before adding them in.
Spice it up by adding freshly cracked black or white pepper. You can even try adding smoked sweet paprika. Even red chili flakes work well here.

Recipe Notes

Dry the tomatoes thoroughly. This is the most important step in this recipe. Since tomatoes are high in water content, they have to be thoroughly dry while being roasted. This is because any water on the surface will steam the tomatoes instead of roasting, which in turn, will alter the texture and taste.
Do not overcrowd the air fryer basket or the baking tray to prevent soggy tomatoes.
If you do not want your tomatoes browned or charred on the surface, you can shake them around the half way mark.
Catch the juice! Tomatoes release a lot of juice. So, make sure your air fryer basket is clean while roasting these. This way, you can collect the juice that drips and use it too.
You don’t have to preheat your air fryer to make these.
If you are using Roma tomatoes instead of cherry tomatoes in this recipe, they take around 20 minutes to be fully roasted. Either halve the tomatoes or quarter them before tossing them in the olive oil + seasoning mixture and proceed to roast them.
Your tomatoes may take more time if they are slightly bigger in size or if you are making a large batch. Keep an eye after 12 minutes.
Air fryer cooking time may vary based on your brand and model. Try roasting them in multiple batches if your air fryer basket is small. The tomatoes should be arranged in a single layer and not piled on top of each other.

Serving suggestions and uses

In pastas– toss them with some spaghetti or linguine for a simple and rustic meal.
Toppings for toast and bagel– they make a fabulous topping when combined with mashed avocadoes or steamed corn.
Sandwich stuffing– Use this as a stuffing for sandwiches with sliced onions, beets, lettuce and mashed chickpeas. So good!
In soups– If you have these in the freezer, simply add them to your instant pot, add 1 cup of vegetable stock and pressure cook on high for 4 minutes. When done, quick release pressure and blend to a smooth puree. That is all. Super quick tomato soup is ready.
For pasta sauce– Use them in place of chopped tomatoes or crushed tomatoes in pasta sauce recipes.
In salsa – because this is the easiest way to roast tomatoes for salsa
Add them to your favorite salads. The tang from the tomatoes is refreshing.

Shelf life, storage and freezing

I recommend that you enjoy these roasted tomatoes warm and fresh. Leftovers keep well in the fridge for 2 days when stored in a clean air tight container or a mason jar. To freeze these tomatoes, allow them to cool completely. Transfer them to a freezer safe bag or container and freeze.

Thaw in fridge over night before use. Frozen tomatoes may be a tad soggy and mushy but the taste remains unchanged. These keep well for a month in the freezer when handled correctly. Like with all frozen goodies, please do not refreeze after thawing.

Method

Prep work

Wash the cherry tomatoes in a colander. Spread them out on a kitchen towel and allow them to dry under a fan. Pat them dry to remove any excess moisture.

Tossing the tomatoes and seasonings

In a mixing bowl, add the cherry tomatoes, salt, mixed Italian herbs and garlic powder along with the olive oil. Toss everything together gently using a silicon or wooden spatula. Be careful not to blister the tomatoes while doing this.

Air fryer roasted tomatoes

Air frying settings and temperature

Lightly spray the insides of your air fryer basket with an oil spray.Place the tomatoes in a single layer in your air fryer basket.

Roast the tomatoes at 200 c ( 400 F) for 12 minutes or until they are completely squishy and blistered. Your tomatoes may take more time if they are slightly bigger in size or if you are making a large batch. Keep an eye after 12 minutes.

Oven roasted tomatoes

To make these in the oven, follow all the prep steps. Preheat the oven to 400 F (200 C). Arrange the cherry tomatoes coated with the olive oil + seasoning mixture in a baking tray.

Bake in the preheated oven for 20 to 25 minutes, flipping them using tongs at the half way mark. Continue to bake them till they are completely squishy, slightly charred on the surface and blistered.

As always, oven timings may vary based on the model and brand of your oven. So, keep an eye on the tomatoes after 20 minutes to prevent burning.

More Air Fryer Recipes

roasted cherry tomatoes served in a beige shallow plate with an uneven rim. The plate is placed on a burlap mat over an iron serving tray against a black marbled backdrop.

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Air fryer tomatoes

Easy roasted tomatoes in the air fryer- these take less than 20 minutes and are so versatile. Check out the blog post for oven roasted tomatoes.

Prep Time10

Cook Time12

Course: Accompaniments, Appetizer

Cuisine: American, International

Servings:

Calories: 112kcal

Equipment

1 Air fryer or oven
1 Mixing bowl
1 Spatula

Ingredients

1 pint cherry tomatoes
1 tbsp olive oil
1 tsp garlic powder
1 tsp Italian herbs
3/4 tsp Salt or to taste

Instructions

Prep work

Wash the cherry tomatoes in a colander.
Spread them out on a kitchen towel and allow them to dry under a fan.
Pat them dry to remove any excess moisture.

Tossing the tomatoes and seasonings together

In a mixing bowl, add the cherry tomatoes, salt, mixed Italian herbs and garlic powder along with the olive oil.
Toss everything together gently using a silicon or wooden spatula.
Be careful not to blister the tomatoes while doing this.

Air frying settings and temperature

Lightly spray the air fryer basket with an oil spray.
Place the tomatoes in a single layer in your air fryer basket.
Roast the tomatoes at 200 c ( 400 F) for 12 minutes or until they are completely squishy and blistered.

Oven roasted tomatoes

To make these in the oven, follow all the prep steps.
Preheat the oven to 400 F (200 C). Arrange the cherry tomatoes coated with the olive oil + seasoning mixture in a baking tray.
Bake in the preheated oven for 20 to 25 minutes, flipping them using tongs at the half way mark.
Continue to bake them till they are completely squishy, slightly charred on the surface and blistered.

Notes

Dry the tomatoes thoroughly. This is the most important step in this recipe. Since tomatoes are high in water content, they have to be thoroughly dry while being roasted. This is because any water on the surface will steam the tomatoes instead of roasting, which in turn, will alter the texture and taste.
Do not overcrowd the air fryer basket or the baking tray to prevent soggy tomatoes.
If you do not want your tomatoes browned or charred on the surface, you can shake them around the half way mark.
Catch the juice! Tomatoes release a lot of juice. So, make sure your air fryer basket is clean while roasting these. This way, you can collect the juice that drips and use it too.
You don’t have to preheat your air fryer to make these.
If you are using Roma tomatoes instead of cherry tomatoes in this recipe, they take around 20 minutes to be fully roasted. Either halve the tomatoes or quarter them before tossing them in the olive oil + seasoning mixture and proceed to roast them.
Your tomatoes may take more time if they are slightly bigger in size or if you are making a large batch. Keep an eye after 12 minutes.
Air fryer cooking time may vary based on your brand and model. Try roasting them in multiple batches if your air fryer basket is small. The tomatoes should be arranged in a single layer and not piled on top of each other.
Nutrition information is provided here as a courtesy. Please consult a health care practitioner if you have any health concerns.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

If you tried this recipe and enjoyed it, please leave a STAR RATING in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

Zucchini Soup – Vegan, No Oil

May 16, 2022 By anusha Leave a Comment

This creamy zucchini soup makes for a refreshing and light summer meal. Pair this soup with crusty bread or a chilled mango salad and enjoy it for lunch. In this post, I will share how to make this soup using the Instant Pot and on stove top. Rest assured that this is true zucchini heaven.

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Come summer, I get all excited and worked up seeing the fresh produce. Zucchini and tomatoes are my favorite summer produce and every year, I try a few new recipes using these two veggies. Our vegan zucchini bread from last summer is a huge hit. Do give it a shot. This soup is what I call my lazy summer dinner.

It checks so many boxes-

To begin with, this is a vegan and gluten-free soup.
You can freeze this soup and enjoy it during the winters too.
It is light on the tummy because it is free from oil.
Since this is freezer-friendly, it is ideal for batch cooking too.
Lastly, the flavors are so good that I am sure you will be making this on repeat this summer just like me.

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Ingredients

The ingredients are pretty much basic and are there in your pantry already. If you do not have the herbs mentioned here, read this column for substitution suggestions.

Garlic

Simply because garlic makes everything, soup in particular, better.

Onions

I recommend using white onions since they are milder and less pungent. Red ones tend to overpower and do not allow the zucchini to shine through.

Celery

What is a soup without celery? IMHO, celery is the lifeline of soups and fried rice. If you cannot source fresh celery ribs, you can also use 1.5 tbsp dried celery for this recipe.

Vegan friendly stock cube and water

Recently, I chanced upon this fantastic low-sodium vegetarian stock cubes by Kallo. (This is not a sponsored post) These stock cubes are packed with flavor but low on salt. I have used one stock cube and water for this soup. Alternatively, you can also use 1 cup vegan-friendly stock to make this soup.

Salt and seasonings

I find that dried dill and thyme are excellent with zucchini. And that is what I have used here apart from ground black pepper and salt. If you do not have dried thyme and dill, you can use mixed Italian herbs too.

Low fat coconut milk

We need low fat coconut milk for this soup. Coconut cream does not work and is hence not recommended.

Lemon juice

The tang from the lemon juice rounds out the flavors in this soup beautifully. Please do not skip this.

Cilantro

Fresh cilantro does miracles to a dish. Kindly excuse me if you are one of those people who feel it tastes like soap. When I first tested this recipe, I added cilantro on a whim. But the flavors were a pleasant surprise and I double tested to be sure. And I can confidently say, I have a winner here.

Please note- In the picture above, cilantro is missing since I had forgotten to place it on the board when I shot the photo.

Storage, shelf life and freezing

This soup keeps well in the fridge for 2 days. To reheat, allow the soup to come to room temperature and then heat in a sauce pan over gentle heat for a few minutes. Please do not allow the soup to boil while reheating. Store the soup in an air tight and covered container in the fridge.

To freeze zucchini soup, divide into 2 cup portions and transfer to freezer-friendly bags or containers. Thaw in the fridge overnight and gently reheat as mentioned above.

Please note that this soup should not be boiled or heated on high flame since we have added coconut milk to it.

Dietary Specifications

This is a vegan, dairy free, gluten free and nut free recipe. If you are using stock cubes or stock, please read the labels to ensure that it is vegan friendly. Since I am wary about sodium, I tend to stick to low sodium broth, stock or stock cubes. Kindly check labels if you have any health concerns. A rough nutrition profile for this recipe is included in the recipe card.

Recipe Notes

This recipe calls for vegetable stock cube that is vegan-friendly. If you cannot source this, you can use regular tap water or vegetable stock too.
I have used an immersion blender to blend the soup. You can also use a traditional blender. When using a traditional blender, allow the mixture to cool before blending. This will prevent splashes, burns and scalding.
The coconut milk in this recipe can be substituted with unsweetened almond milk too.
After adding the coconut milk, do not let the soup simmer for too long. The coconut milk becomes curdled in texture when simmered for a long time.
This soup become slightly darker in color once it cools down since we add cilantro in it. This is not a cause for concern. The taste remains unchanged.

Method

Instant pot zucchini soup

Steps 1 and 2

Place the inner pot into the Instant Pot. Add the chopped garlic, onions and celery. Now, tip in the zucchini.

Steps 3 and 4

Add the stock cube and water.

Steps 5 and 6

Add the seasonings and dried herbs. Tip in the fresh cilantro.

Steps 7 and 8

Stir well. Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the Instant Pot and turn the VALVE to SEALING.

Steps 9 and 10

Plug in the Instant Pot. Press PRESSURE COOK- HIGH PRESSURE and set the timer to 7 minutes. Wait for the cooking cycle to complete. When the cooking cycle is complete, do a quick pressure release by turning the VALVE from SEALING to VENTING. Press CANCEL.

Using an immersion blender, blend the soup to a very smooth puree. You can also choose to blend to a chunky soup leaving a few bits of zucchini whole.

Steps 11 and 12

Stir in the coconut milk and lemon juice and mix well.

Steps 13 and 14

Press SAUTE MODE- NORMAL and set the timer to 2 minutes. Allow the mixture to simmer on SAUTE mode.

Stove top method

Add all the ingredients except the coconut milk and lemon juice to a 5 quart Dutch oven or a similar heavy-bottomed pan. Stir well. Simmer till the zucchini has softened fully.

When done, take the pan off heat and blend the mixture using an immersion blender. Add coconut milk and lemon juice. Stir well. Simmer on low heat for 1 to 2 minutes. Serve warm.

More Instant Pot Soups

vegan zucchini soup served in a handled black soup bowl. Coconut milk swirled on the soup for aesthetics. Herbs at the background. The bowl has been placed over a burlap mat.

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5 from 1 vote

Zucchini Soup

This creamy zucchini soup is a zero-oil, summer friendly meal that is delicious, wholesome and light.

Prep Time8

Cook Time9

Course: Accompaniments, Mains

Cuisine: International

Servings:

Calories: 72kcal

Equipment

1 6 quart Instant Pot
1 set of measuring spoons and cups
1 chopping board
1 Immersion blender or use a traditional blender. Read recipe notes for more information.

Ingredients

2 tbsp chopped garlic
1 cup finely chopped white onions
1/4 cup chopped celery
1 pound cubed zucchini
1 vegetable stock cube read recipe notes for more information
1 cup water
1/2 tsp dried thyme
1/2 tsp dried dill
1/2 tsp ground black pepper
2 oz chopped fresh cilantro
1/2 cup low fat coconut milk
1 tbsp lemon juice

Instructions

Place the inner pot into the Instant Pot.
Add the chopped garlic, onions and celery.
Now, tip in the zucchini.
Add the stock cube and water.
Add the seasonings and dried herbs.
Tip in the fresh cilantro.
Stir well.
Ensure that the sealing ring has been fitted properly into the Instant pot lid.
Close the Instant Pot and turn the VALVE to SEALING.
Plug in the Instant Pot. Press PRESSURE COOK- HIGH PRESSURE and set the timer to 7 minutes.
Wait for the cooking cycle to complete.
When the cooking cycle is complete, do a quick pressure release by turning the VALVE from SEALING to VENTING.
Press CANCEL.
Using an immersion blender, blend the soup to a very smooth puree.
You can also choose to blend to a chunky soup leaving a few bits of zucchini whole.
Stir in the coconut milk and lemon juice and mix well.
Press SAUTE MODE- NORMAL and set the timer to 2 minutes.
Allow the mixture to simmer on SAUTE mode.

Notes

This recipe calls for vegetable stock cube that is vegan-friendly. If you cannot source this, you can use regular tap water or vegetable stock too.
I have used an immersion blender to blend the soup. You can also use a traditional blender. When using a traditional blender, allow the mixture to cool before blending. This will prevent splashes, burns and scalding.
The coconut milk in this recipe can be substituted with unsweetened almond milk too.
After adding the coconut milk, do not let the soup simmer for too long. The coconut milk becomes curdled in texture when simmered for a long time.
Instant pot timings may vary based on geographic location.
Nutrition values are provided here as a courtesy. Please consult a health care practitioner for more information and guidance.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Pull Apart Rolls- Air Fryer & Oven

April 19, 2022 By anusha 15 Comments

I make these vegan pull apart rolls and take them to any gathering I am invited to. That much is how much I love these soft and fluffy rolls. It is basically a recipe that involves adding the flour, yeast and all the fittings, kneading and then letting the pasta sauce do the magic. Yep. You read that right. In this post, I will walk you through step by step to make the easiest bread you have ever made.

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If someone asked me what is my secret weapon in the kitchen, my reply would be jars of pasta sauce and I wouldn’t bat an eye lid when I say that. A jar of pasta sauce is probably the best invention that mankind ever made in the world of food. It is versatile, forgiving and low maintenance stuff that you can easily buy from any grocery store.

These rolls use store-bought pasta sauce as a filling and the result is something tangy, soft, flavor packed and delicious, all in one go.

Here is why you should have a go at these rolls-

These are beginner-friendly and a breeze to bake.
Baking these will take you only as long as it takes to watch a full blown episode of Bridgerton. Yep. That quick and effortless.
They look all fancy-schmancy and stunning on the table.
Being freezer-friendly means they can be batch-baked and used as breakfast through the week.
You can serve these with soups and call it a wholesome meal.
And these are vegan.

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Ingredients

This recipe begins with making the dough, then proofing it. When it has risen, we will shape them into rolls and then bake them into those golden beauties.

Whole wheat and all purpose flour– We will use a combination of both in these rolls. And you will not find any difference in the texture or taste. A tad healthier than the regular all purpose flour only breads, these rolls are just as soft and fluffy.
Instant yeast– I love instant yeast. While active dry yeast can be used in a pinch here, I find that instant yeast proofs the dough sooner.
Herbs and seasonings– Some mixed Italian herb seasoning along with sugar and salt are all what we need here.
Warm water– The most important step to proofing the dough correctly is the water temperature. The water should be just warm enough. When it is too hot, it will kill the yeast. And cold water will not allow the dough to proof soon. To test if the water is in the right temperature, stick your index finger and try to keep it in for 10 seconds without flinching. If you are able to do this, then it is the right temperature.
Vegan butter– All breads need fat for that soft and fluffy texture. This one is not an exception. I have used softened vegan butter to bake these rolls. You can also use any neutral flavored vegetable oil. We will also brush these rolls with some vegan butter while and after baking for that golden crust on top.
Pasta sauce- My choice of sauce for these rolls is Napolitana. You can also use a basic tomato basil sauce or a vegan-friendly Bolognese sauce for the filling.

Variations

These rolls are quite versatile. And you can fill them with so many different types of fillings.

Pesto– Any kind of pesto works fantastically in these rolls.
Pizza sauce+ shredded parmesan/mozzarella cheese– This one is a family favorite. Though, it will not be vegan since cheese is present.
Make it Indian and stuff it with some spicy onion tomato chutney.
Add some finely chopped veggies along with the pasta sauce. This is a great way to sneak in veggies. Just make sure that the veggies should be chopped very finely.

Make ahead, storage & shelf life

Making ahead

You can bake these rolls at least 3 days ahead of time. Alternatively, if you want to eat them freshly baked, you can make the dough and let it proof overnight in the fridge. In the morning, you can shape them and bake them.

Storage & shelf life

These rolls keep well in the fridge for 4 days. Place them in a covered container and refrigerate. You can also store them in Ziploc bags. To reheat, allow the rolls to come to room temperature. Then, steam the rolls in a steamer for 5 minutes. Serve warm.

I will not recommend microwaving breads since they tend to become chewy and hard. Steaming is great for reheating leftover bread.

Freezing

After baking the rolls, transfer them to a cooling rack and allow them to cool fully. Separate the rolls out and place them on a baking tray, 1 inch apart. Place in the freezer and allow the rolls to be frozen completely.

When done, add the frozen rolls in a freezer-friendly bag, label and return to the freezer. Thaw overnight in the fridge and steam for 5 minutes before serving. These frozen rolls keep well for 2 weeks.

Dietary Specifications

This recipe is vegan, free from nuts and soy. Since this is made with flour, these are not gluten-free and so, these are unsuitable for people with gluten allergies. When picking the pasta sauce, please read the labels to make sure that it is vegan friendly and free from nuts & soy.

What to serve these rolls with?

With hot soups– For a light meal, serve these rolls with soups or stews.
As a snack– My daughter loves taking these for her morning snack. This makes for a quick bite and is also ideal for those 4 pm hunger pangs.
With a fondue– Yep. Serve these rolls as a part of a fondue platter. They tastes delicious.
Perfect for high tea menus– We all love high teas because of the mini bites. These rolls check all boxes for a fabulous high tea party.

Recipe Notes

As with all baking recipes, please use a weighing scale or a standard set of measuring cups and spoons to measure all the ingredients.
I have used a stand mixer to knead the dough. You can also knead this by hand.
The dough can be proofed either on the counter top or in the Instant Pot using the YOGURT SETTINGS. Please read the method section for more information.
If you live in a cold place, the proofing may take longer. In this case, an Instant Pot comes in very handy for easily proofing the dough.
Use a bench scraper to cut the dough into evenly shaped rolls. A knife will not give you even cuts.
You can bake these rolls in the oven or in the air fryer. Refer the method section for full details.

Method

Steps 1 and 2

To the bowl of your stand mixer, add the wheat flour, all purpose flour, Italian dried herbs, instant yeast, salt and sugar. Mix everything well using a balloon whisk.

Steps 3 & 4

Add the warm water and softened vegan butter. Fix the dough kneading hook to the stand mixer and begin kneading the dough. In the beginning, the ingredients will just come together to form a shaggy dough.

Steps 5 & 6

Continue to knead the dough for 3 to 4 minutes on low speed until it becomes a non-sticky but soft and supple ball of dough. Apply 1 tbsp olive oil to a mixing bowl and transfer the dough to the oiled bowl.

Cover it with a moist kitchen towel or a shower cap. Set it in a warm place.Allow the dough to proof and double in volume. This will take anywhere between 1 hour to 1.5 hours depending on the weather conditions.

Proofing the dough in the Instant Pot

Or oil the inner pot of the Instant pot and transfer the dough to the inner pot. Plug in the Instant Pot and cover the Instant pot with a see-through glass lid. Set the Instant Pot to YOGURT MODE for 1 HOUR. Allow the dough to double in volume.

Once the dough has risen, gently deflate the dough and turn it out onto a work surface. Shape the dough into a log.

Steps 9 & 10

Roll the dough into a 1/2 inch thick rectangle. Spread the pasta sauce evenly on the rolled out dough, leaving 1 inch gap around the edges. Now, roll the rectangle into a log.

Steps 11& 12

Using a bench scraper, divide the rolled log into 12 equal pieces. Grease a 11x7x2 inch rectangle baking tray. Arrange the cut pieces in such a way that they are spaced 1/2 inch apart. Cover the tray with a moist kitchen towel and allow this to become puffy and slightly risen. This will take 30 to 45 minutes, depending on the weather.

Baking the rolls

In the oven-

Towards the end of the second rise, preheat the oven to 350 F ( 180C). When the rolls have become puffy, brush them with 1 tbsp melted vegan butter. Bake them in the preheated oven for 20 minutes or until the tops are golden. The bottom of the pan should feel hollow and light once they are baked.

In the air fryer-

Preheat the air fryer at 350 F (180 C) if your air fryer model allows it. Generally, pre-heating an air fryer takes only 4 to 5 minutes. If your model does not have the pre-heating feature, skip this step and bake for 5 mins longer or until the tops have browned.

Place the proofed rolls in the air fryer and air fry for 15 minutes or until the tops have become golden. Keep an eye on the rolls after 12 minutes. Our rolls are now ready.

Brush them with 1 tbsp melted vegan butter right after they are done. Serve them warm.

More bread recipes

freshly baked pull apart rolls filled with store bought pasta sauce in a baking tray. Spatulas, a jar of sauce and some vegan butter by the side.

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5 from 5 votes

Easy Vegan Pull Apart Rolls

These soft and fluffy rolls filled with store bought pasta sauce pairs well with soups or makes for a light snack too.

Prep Time15

Cook Time25

Proofing time1 30

Course: Breakfast, Snacks

Cuisine: International

Servings: rolls

Calories: 98kcal

Equipment

1 Stand mixer or mixing bowl
1 kneading hook not needed if kneading by hand
1 11 x 7x 2 rectangular baking pan
1 Rolling board
1 Rolling Pin
1 dough scraper
1 moist kitchen towel or shower cap

Ingredients

3/4 cup Whole wheat flour
3/4 cup All purpose flour
1.5 tsp Yeast
1 tbsp Sugar
1/2 tsp Salt
2 tbsp softened vegan butter
1 tsp Italian dried herbs
3/4 cup warm water
1/2 cup Napolitana sauce store bought or use tomato basil sauce
1 tbsp melted vegan butter for brushing
1 tbsp Olive oil

Instructions

To the bowl of your stand mixer, add the wheat flour, all purpose flour, Italian dried herbs, instant yeast, salt and sugar. Mix everything well using a balloon whisk.
Add the warm water and softened vegan butter.
Fix the dough kneading hook to the stand mixer and begin kneading the dough.
In the beginning, the ingredients will just come together to form a shaggy dough.
Continue to knead the dough for 3 to 4 minutes on low speed until it becomes a non-sticky but soft and supple ball of dough.
Apply 1 tablespoon olive oil to a mixing bowl and transfer the dough to the oiled bowl.
Cover it with a moist kitchen towel or a shower cap.
Set it in a warm place.Allow the dough to proof and double in volume.
This will take anywhere between 1 hour to 1.5 hours depending on the weather conditions.

Proofing the dough in the Instant Pot

Or oil the inner pot of the Instant pot and transfer the dough to the inner pot.
Plug in the Instant Pot and cover the Instant pot with a see-through glass lid.
Set the Instant Pot to YOGURT MODE for 1 HOUR.
Allow the dough to double in volume.
Once the dough has risen, gently deflate the dough and turn it out onto a work surface.
Shape the dough into a log.
Roll the dough into a ½ inch thick rectangle.
Spread the pasta sauce evenly on the rolled out dough, leaving 1 inch gap around the edges.
Now, roll the rectangle into a log.
Using a bench scraper, divide the rolled log into 12 equal pieces.
Grease a 11x7x2 inch rectangle baking tray.
Arrange the cut pieces in such a way that they are spaced ½ inch apart.
Cover the tray with a moist kitchen towel and allow this to become puffy and slightly risen.

Baking the rolls

In the oven-

Towards the end of the second rise, preheat the oven to 350 F ( 180C).
When the rolls have become puffy, brush them with 1 tablespoon melted vegan butter.
Bake them in the preheated oven for 20 minutes or until the tops are golden.
The bottom of the pan should feel hollow and light once they are baked.

In the air fryer-

Preheat the air fryer at 350 F (180 C) if your air fryer model allows it.
If your model does not have the pre-heating feature, skip this step and bake for 5 mins longer or until the tops have browned.
Place the proofed rolls in the air fryer and air fry for 15 minutes or until the tops have become golden.
Keep an eye on the rolls after 12 minutes to prevent the rolls drying out and hardening on the top.
Brush them with 1 tablespoon melted vegan butter right after they are done.
Serve them warm.

Notes

As with all baking recipes, please use a weighing scale or a standard set of measuring cups and spoons to measure all the ingredients.
I have used a stand mixer to knead the dough. You can also knead this by hand.
The dough can be proofed either on the counter top or in the Instant Pot using the YOGURT SETTINGS. Please read the method section for more information.
If you live in a cold place, the proofing may take longer. In this case, an Instant Pot comes in very handy for easily proofing the dough.
Use a bench scraper to cut the dough into evenly shaped rolls. A knife will not give you even cuts.
You can bake these rolls in the oven or in the air fryer. Refer the method section for full details.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Vegan Summer Rolls- Rice Paper Rolls

April 17, 2022 By anusha 8 Comments

These vegan summer rolls, stuffed with crunchy veggies and fresh herbs, are the perfect meal for a hot day. Warmer days are here to stay and that only means one thing for me- spending as little time as possible in the kitchen. While I love summer and spring because of the fresh seasonal produce, sweating and slaving over a stove are two things I abhor. And these rolls are my summer saviors.

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Our first taste of these rolls were in Thailand. Even though this dish has its origins in Vietnam, its fame has spread far and wide in south east Asia. So, it is not uncommon for you to find these rolls on the menu in Thai eateries.

All that trivia apart, here are my top reasons to make these on repeat during summer.

This is a no-cook recipe.
You can make this in a moment’s notice. The only time taking process is chopping the veggies which means
It is a fantastic way to involve the family. This is a typical “get everyone involved” recipe and even the little ones can help.
There are umpteen ways to stuff these rolls. Read the variations for more ideas to jazz these rolls up.
And these are naturally vegan and gluten-free.
Finally, if you are intimidated by the rolling process, then make the deconstructed spring roll salad jar and enjoy this.

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Ingredients for vegan rice paper rolls

The building blocks of these rolls are rice wrappers, fresh veggies, softened rice noodles and fresh herbs.

Rice paper wrappers– Often referred to as rice paper sheets, these are super thin and made with glutinous rice flour. These are readily available in most Asian stores. If you like your rolls stuffed to the brim, then buy larger sized wrappers. For this recipe, I have used wrappers that are 22 cm in diameter.
Fresh veggies– Our favorite veggies for this recipe include red bell pepper, shredded or thinly sliced purple cabbage, thin strips of carrots and cucumbers.
Rice noodles- You will need thin rice noodles for this recipe. These noodles do not need any cooking. All you need to do is soak them in hot water and drain them. For a healthier version, you can use brown rice noodles or red rice noodles. The only requirement is that they should be thin. Rice noodles are available in Target.
Herbs- We will be using fresh mint, cilantro and green onions. In my opinion, these are what make these rolls superior. The freshness and flavor from the herbs make these rolls sublime in every sense.

Variations

Now for the fun part. While I make this version the most often, I have tried various variations of stuffing for these rolls. Roasted tofu, grilled corn, grilled zucchini, grilled pineapple, fresh mango, drained canned chickpeas or black beans, fresh sugar snap peas, bean sprouts, roasted mushrooms and stir-fried tempeh are fantastic filling options.

If you are using chickpeas or any other kind of beans, I recommend warming them up in a splash of Asian sesame oil and adding them to the filling.

Other carbs that work well as a filling include glass noodles, brown rice noodles or red rice noodles. Glass noodles are made from mung beans and very nutritious. However, they have a very different chewy texture than rice noodles.

Alternatively, you can just fill these with fruits and some nut butter and serve it as a dessert. Berries, watermelon, bananas, sliced apples and mangoes are all fantastic options. You can even drizzle them with chocolate sauce if you fancy.

Dietary Specifications

Vegetarian and vegan friendly

These rolls are vegetarian and vegan friendly. We are not using any dairy products in this recipe. If you are not particular about this dish being vegan, you can also add pan-fried paneer to the filling.

Naturally gluten free

Most rice wrappers and rice noodles are gluten-free. But if you are allergic to gluten or are looking for celiac friendly options, please make sure to check the ingredients label before buying the rice noodles and rice wrappers.

Soy and nut-free

Since this recipe does not call for tofu and other soy derivatives like tempeh, this happens to be free from soy. It is not common for summer rolls to use roasted peanuts generously. But this one is an exception.

Serving suggestions

On its own, this is quite a bland recipe. What makes these rolls complete is the accompaniment. We love these rolls with a spicy peanut dipping sauce. You can find the recipe for the peanut sauce in our spring roll salad jar recipe.

Shelf life and leftovers

These rolls are best enjoyed fresh. Leftover rice paper rolls tend to become dry and brittle after a while. Keep them covered with a moist kitchen towel and in the fridge to prevent them from drying out. It is not recommended to make these rolls ahead in time.

Recipe Notes

The success of this recipe lies in the prep and how fast you work with the wrappers. Here are some pointers to make the best fresh spring rolls.

Chop your veggies into thin matchsticks or strips. The wrapper is very delicate and tears easily. They are more likely to tear when your veggies are chopped in big chunks.
You have to be very quick in assembling these rolls. So, prep everything before you start rolling them. Have all the veggies chopped, herbs picked, a wet chopping board and a shallow plate of water handy near you before you begin work.
Do not soak the rice noodles for a long time in the hot water. Most rice noodles do not need more than 3 minutes of soaking time. I use a kitchen timer for this specifically. They will become mushy.
To roll the summer rolls easily, place the wet rice wrapper over a wet chopping board or slightly wet kitchen towel. This will prevent it from sticking to the board and help in easy rolling.
Do not stack the rolls in a pile once you finish rolling. They stick to each other after rolling.
If your rice paper tears while rolling, cover the roll with another wrapper.
Whatever you place at the bottom of the roll will be visible on top. So, depending on this, you can choose to assemble ingredients artfully and make these rolls look visually appealing.
You can also toss your softened rice noodles in Hoisin sauce or creamy peanut butter dipping sauce before adding them to the rolls.
The number of rolls that you get from this recipe may slightly vary. This is because the quantity of fillings may differ from person to person. Similarly, if your sheets are smaller, you will need lesser filling for each roll. In that case, you may get more rolls than mentioned here.

Method

Prep work

To begin with, wash and pat dry all veggies and herbs. Peel the carrots and chop them into matchsticks. Do the same for cucumbers. Shred the purple cabbage and chop the bell peppers into very thin strips. Pick the leaves from the mint and cilantro. Set aside.

Prep the noodles

Place the rice noodles in a mixing bowl. Pour boiling water over it and set the timer to 3 minutes.

After 3 minutes, immediately drain the softened noodles in a colander. Set aside.

Let’s roll!

Wash a chopping board or wet a kitchen towel and place it over a clean surface. Fill a wide and shallow plate with room temperature water. Now, place the rice wrapper in the water for just 2 to 3 seconds. Immediately remove the wrapper, shake off the excess water and place it over the wet cloth/board.

You will notice that the rice wrapper has lost its stiffness and is now flexible. Place a few carrots, cucumbers and bell peppers about 1/3 of the way up in the wrapper.

Top this with a some shredded cabbage. On this, place a tiny portion of the softened rice noodles. Lastly, add some cilantro, mint and finely chopped green onions.

To finish assembling them, first fold the bottom over the filling. Now, fold in both sides and continue to roll them snugly till all the way upwards. Finish with the remaining wrappers and filling.

Place each roll at least 1 inch apart since they stick to each other when you stack them.

More Asian Recipes For You

vegan summer rolls served on a plate with a spicy dipping sauce and herbs

Print Recipe

5 from 6 votes

Vegan summer rolls

These no cook vegan rice paper rolls are fresh, crunchy and full of herbs. These rolls make for a fabulous light summer meal.

Prep Time15

Standing time3

Course: Appetizer, Snacks

Cuisine: Asian

Servings: rolls

Calories: 93kcal

Equipment

1 kitchen towel
1 peeler
1 Sharp paring knife
1 chopping board
1 Mixing bowl
1 Colander

Ingredients

For the noodles

60 grams thin rice noodles
2 cups freshly boiled hot water

For the rolls

8 rice paper wrappers
50 grams carrots chopped into matchsticks
50 grams shredded purple cabbage
50 grams cucumbers chopped into thin matchsticks
75 grams bell pepper chopped into thin strips
1/4 cup mint leaves loosely packed
20 grams fresh cilantro chopped roughly. Use only the tender stems.
1/4 cup finely chopped green onions

Other ingredients

2 cups water for softening the rice paper sheets

Instructions

Prep work

To begin with, wash and pat dry all veggies and herbs.
Peel the carrots and chop them into matchsticks.
Do the same for cucumbers.
Shred the purple cabbage and chop the bell peppers into very thin strips.
Pick the leaves from the mint and cilantro. Set aside.

Prep the noodles

Place the rice noodles in a mixing bowl.
Pour boiling water over it and set the timer to 3 minutes.
After 3 minutes, immediately drain the softened noodles in a colander. Set aside.

Let’s roll!

Wash a chopping board or wet a kitchen towel and place it over a clean surface.
Fill a wide and shallow plate with room temperature water.
Now, place the rice wrapper in the water for just 2 to 3 seconds.
Immediately remove the wrapper, shake off the excess water and place it over the wet cloth/board.
You will notice that the rice wrapper has lost its stiffness and is now flexible.
Place a few carrots, cucumbers and bell peppers about ⅓ of the way up in the wrapper.
Top this with a some shredded cabbage.
On this, place a tiny portion of the softened rice noodles.
Lastly, add some cilantro, mint and finely chopped green onions.
To finish assembling them, first fold the bottom over the filling.
Now, fold in both sides and continue to roll them snugly till all the way upwards.
Finish with the remaining wrappers and filling.
Place each roll at least 1 inch apart since they stick to each other when you stack them.

Notes

Chop your veggies into thin matchsticks or strips. The wrapper is very delicate and tears easily. They are more likely to tear when your veggies are chopped in big chunks.
You have to be very quick in assembling these rolls. So, prep everything before you start rolling them. Have all the veggies chopped, herbs picked, a wet chopping board and a shallow plate of water handy near you before you begin work.
Do not soak the rice noodles for a long time in the hot water. Most rice noodles do not need more than 3 minutes of soaking time. I use a kitchen timer for this specifically. They will become mushy.
To roll the summer rolls easily, place the wet rice wrapper over a wet chopping board or slightly wet kitchen towel. This will prevent it from sticking to the board and help in easy rolling.
Do not stack the rolls in a pile once you finish rolling. They stick to each other after rolling.
If your rice paper tears while rolling, cover the roll with another wrapper.
Whatever you place at the bottom of the roll will be visible on top. So, depending on this, you can choose to assemble ingredients artfully and make these rolls look visually appealing. You can also add edible flowers to pretty them up.
You can also toss your softened rice noodles in Hoisin sauce or creamy peanut butter dipping sauce before adding them to the rolls.
The number of rolls that you get from this recipe may slightly vary. This is because the quantity of fillings may differ from person to person. Similarly, if your sheets are smaller, you will need lesser filling for each roll. In that case, you may get more rolls than mentioned here.
Nutrition values are provided as a courtesy. Please consult a healthcare provider if you have any health concerns.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Persian Shirazi Salad

April 11, 2022 By anusha 8 Comments

This Persian Shirazi salad is exactly all of this- fresh, robust and crunchy-. This delicious rustic salad does not even call for a dressing. How simple is that, right? Very popular and a staple recipe in the middle east, this salad is an example of every day ingredients coming together to create magic.

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Salad Shirazi is something that is made almost every day in many middle eastern homes. It is one of those recipes like Dal. There is a variation in every family. And it is so versatile and forgiving. This naturally vegan and gluten-free salad scores on so many points.

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Ingredients

Onions

We will need purple or red onions for this recipe. I prefer slicing them thin into half moons and dunking them in an ice bath for 20 minutes. This step helps mellow their pungency and makes them crunchier.

Tomatoes

You can use any variety of tomatoes. Just make sure they are red, ripe and slightly firm. Beef tomatoes, Roma tomatoes and Better Boy varieties are great for this salad. However, I do not recommend cherry tomatoes.

Cucumbers

Persian cucumbers are the best for this salad. Obviously, duh. But if you cannot source them, the next best options include Japanese cucumbers and English cucumbers. Cucumbers with minimal seeds or very tiny seeds are preferred for this salad.

Herbs

Generous usage of herbs is probably what made my family love middle eastern food. Fresh mint and parsley weave magic in this simple but rustic salad.

Spices and seasonings

This Persian salad does not call for any dressing in particular. Like all middle eastern recipes, this one too relies heavily on olive oil and citrus for flavors, taste and aroma.

I have used extra virgin olive oil and freshly squeezed lime juice for this salad. The fruity undertones of the olive oil and the zingy lime juice are just perfect with this amalgam of onions, tomatoes and cucumbers.

As for the spices, we will be just be using some freshly cracked black pepper. I personally love pepper and lime combination. How about you all?

Make ahead, shelf life and storage

Salad Shirazi tastes best when made and served fresh. In many middle eastern homes, this is put together just a few minutes before the family sits down for the meal.

I will not recommend making this salad ahead for two reasons. The first one is that chopped onions must be consumed within an hour of chopping them. This is because chopped onions attract germs like magnets. The second reason is that onions, tomatoes and cucumbers all release water when you salt them. When made ahead, they will lose their texture and crunch.

Recipe Notes

Traditionally, the veggies are finely chopped for this salad. But my family likes it when I chop the cucumbers into half moons. This is entirely optional and you can always dice the veggies if you prefer.
If you cannot source fresh parsley and fresh mint, you can use dried ones too. Since dried herbs are thrice more potent than their fresh counterparts, you will need about 1 tsp of each, parsley and mint, for this recipe.
Use good quality extra virgin olive oil for best results. Olive oil can make or break a recipe. As far as this salad is concerned, it is olive oil that elevates this simple everyday recipe.
Typically, parsley is not added in this recipe. Even though middle eastern, especially Lebanese food uses a lot of parsley, this salad is an exception and it has only mint. However, we love parsley and so I added some.
If your tomatoes are juicy, core them and chop them. Or drain them in a colander after chopping them. This way, the salad won’t become soggy.

Dietary Specifications

If I have to list down 2 reasons why someone should try this recipe, the first will be that it is vegan. The second is that it is gluten-free. And it is also a nut-free recipe.

Want to make it oil-free? That is possible as well. Skip the olive oil and just add lime juice, salt and pepper. This version tastes delicious but like I mentioned, it is the olive oil that adds that magic taste element here.

Method

The most consuming step in this recipe is chopping the veggies. Use a very sharp paring knife to chop the tomatoes and cucumbers. I recommend a good quality chef’s knife for the onions.

To bring out the best in this recipe, the herbs have to be chopped very finely. Use a mezzaluna or a herb grinder if you are in a pinch or a beginner.

Making this salad is very straightforward. Begin by thinly slicing the onions into half moons or by chopping them finely. Dunk them in an ice bath while you chop the remaining ingredients.

When you are done chopping, drain the onions in a colander. To a mixing bowl, add the chopped onions, tomatoes, cucumbers, parsley and mint. Add salt, freshly cracked black pepper, extra virgin olive oil and lime juice. Mix well using a salad spoon. Serve immediately.

More Middle Eastern Recipes

Persian Shirazi salad served in a wooden salad bowl placed over a metal serving platter. Hummus Balila, Batata Harra at the background

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No ratings yet

Persian Shirazi Salad

Fresh, crunchy and juicy middle eastern salad with everyday ingredients including cucumbers and tomatoes.

Prep Time12

Course: Salad, Salads

Cuisine: Middle eastern, Persian

Servings: people

Calories: 208kcal

Equipment

1 Mixing bowl
1 set of salad spoons

Ingredients

7 oz chopped Persian cucumbers about 200 grams
4 roma tomatoes (finely chopped)
1 cup thinly sliced red onions
2 tsp freshly cracked black pepper (reduce to 1 tsp if you do not like the heat)
2 tbsp finely chopped fresh mint or 1 tsp dried mint
1 tbsp finely chopped parsley or 1/2 tsp dried parsley
3 tbsp freshly squeezed lime juice
1.5 tsp Kosher salt or adjust to taste
2 tbsp extra virgin olive oil

Instructions

Begin by thinly slicing the onions into half moons or by chopping them finely.
Dunk them in an ice bath while you chop the remaining ingredients.
When you are done chopping, drain the onions in a colander.
To a mixing bowl, add the chopped onions, tomatoes, cucumbers, parsley and mint.
Add salt, freshly cracked black pepper, extra virgin olive oil and lime juice.
Mix well using a salad spoon.
Serve immediately.

Notes

Traditionally, the veggies are finely chopped for this salad. But my family likes it when I chop the cucumbers into half moons. This is entirely optional and you can always dice the veggies if you prefer.
If you cannot source fresh parsley and fresh mint, you can use dried ones too. Since dried herbs are thrice more potent than their fresh counterparts, you will need about 1 tsp of each, parsley and mint, for this recipe.
Use good quality extra virgin olive oil for best results. Olive oil can make or break a recipe. As far as this salad is concerned, it is olive oil that elevates this simple everyday recipe.
Typically, parsley is not added in this recipe. Even though middle eastern, especially Lebanese food uses a lot of parsley, this salad is an exception and it has only mint. However, we love parsley and so I added some.
If your tomatoes are juicy, core them and chop them. Or drain them in a colander after chopping them. This way, the salad won’t become soggy.
Nutrition values are given here as a courtesy. Please consult a healthcare provider if you have any health concerns.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Penne Arrabiata – Instant Pot

April 10, 2022 By anusha 1 Comment

Penne Arrabiata or Penne Arrabbiata is a popular pasta dish that uses tomatoes as the main ingredient in the sauce. The best thing about this rustic and simple recipe is that it is vegan friendly and that it uses pantry staples. If you have an Instant Pot, consider your job half done because then it transforms into this ridiculously easy but incredibly delicious one pot meal. Less dishes in the sink is definitely a win, right?

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Ingredients

Olive oil

Like all pasta, this too begins with olive oil. While you can always substitute this with any neutral flavored vegetable oil, I highly recommend using good quality olive oil for an amazing flavor.

Garlic and onions

This recipe is incomplete without garlic. I mean, can we make a mean pasta without garlic? Get the drift, right? Lots of garlic and some finely chopped onions are the base for this minimal pasta. As for the onions, white ones are great in this recipe.

Canned tomatoes

If you have to name your top 5 pantry essentials, what are they? Tell me in the comments. Mine are garlic, canned chickpeas, canned black beans, canned tomatoes and tomato paste, though not necessarily in that order.

To make this pasta, we need canned crushed tomatoes. For this particular recipe, I have used canned crushed Italian tomatoes that have basil and garlic added to them. You can use the regular canned crushed tomatoes as well.

Tomato Paste

Tomato paste is simply magic. When I am out of fresh tomatoes, I even use it to make Rasam. In recipes that have a pronounced tomato flavor, tomato paste is that ingredient which brings the tomato flavor to the front stage.

You may be wondering why tomato paste and crushed tomatoes together? The reason is the both have different flavors and texture even though the main ingredient is the same. Tomato paste has a sweetness to it that rounds out the otherwise tart taste of this pasta so well.

Seasoning and Aromatics

Remember this recipe is a minimal one. To justify that and to keep the light shining on this gorgeous Arrabbiata sauce, we will use some Italian herbs, freshly cracked black pepper, chili flakes and sugar along with salt for seasoning and aromatics.

Pasta

Penne is our favorite short pasta. It works well with this dish in particular. I have used regular penne pasta. Arrabbiata works best with this tubular pasta. In fact, penne is your best bet with pesto, marinara and this sauce.

You can also use Fusilli in its place. Since this is an Instant pot recipe, please keep a tab on the cooking time and choose pasta that has a similar cooking time to penne.

Water

Stock or water- this is an endless debate that goes on in my head when I am cooking soup or pasta. And the struggle is real. But well, there is an exception to every case. And this recipe happens to be one.

Stock has a flavor on its own and somewhere deep inside me, I knew that I did not want this flavor to come through in this recipe. That is why, I just settled on cooking this pasta with water.

Dietary Specifications

Usually, this dish is served with a generous garnish of Parmigiano or Pecorino. But for the cheese garnish, this dish in itself is vegan. So, if you are looking for a vegan pasta recipe, you just met your best mate.

If you like a cheesy creamy pasta, then go ahead, bring out that cheese grater and start shredding that Pecorino. Because this pasta is heavenly with Parmigiano or Pecorino.

The day I made this dish, I did not have either of the cheese. So I ended up adding grated parmesan. Yep. I know it sounds like a blasphemy but the resident elf wont eat pasta without cheese. So I did what I had to.

Pro Tips for Instant Pot Pasta

The thumb rule for cooking pasta in Instant Pot is simple and works well in most cases. Half the cooking time mentioned in the packaging, cook on high pressure and do a quick pressure release. However, a caveat- this method is not failproof for all pasta types.
Do not stir the pasta too much once you add the water.
You have to be very careful about the timings. Even 1 minute more means over cooked pasta.
Instant Pot pasta is best eaten immediately. As soon as the pasta is done, remove from the inner pot and transfer to a serving dish. If the pasta is kept in the Instant Pot, it tends to cook further in the residual heat and softens up.
While making pasta in the Instant Pot, use measurements and be very precise. I recommend using a set of measuring spoons and cups or a weighing scale.

Method

Steps 1 and 2

Insert the inner pot into the Instant pot, plug in the IP and press SAUTE mode on NORMAL. Set the timer to 7 minutes. Wait for the DISPLAY TO READ HOT. When it does, add the olive oil. After 30 seconds, tip in the garlic and mix well.

Steps 3 & 4

When the garlic has begun to brown, add the finely chopped onions and mix well. Saute the onions till they come soft and translucent. This takes about 1 m and 30 seconds.

Steps 5 & 6

When the onions have become soft and translucent, add the canned crushed tomatoes and tomato paste, mix and stir well to combine.

Steps 7 & 8

Add the seasonings- crushed black pepper, dried Italian herbs, sugar, chili flakes and salt. Stir well to combine.

Steps 9 & 10

Tip in 1 pound pasta. Add water. Stir just once. PRESS CANCEL.

Steps 11 & 12

Ensure that the sealing has been fitted properly into the Instant Pot lid. Close the lid and turn the VALVE to SEALING. Now, press PRESSURE COOK- HIGH PRESSURE and set the TIMER to 4 MINUTES.

Steps 13 & 14

Wait for the cooking cycle to complete fully. When done, quick release pressure by turning the VALVE to VENTING. Open and mix gently once.

Transfer to serving bowls, top with grated parmesan cheese (skip if you want a vegan version) and chili flakes. Serve hot.

More One Pot Meals

Penne arrabiata served in a greyish black shallow plate with herbs and slices of bread by the side. A cheese grater is also featured alongside.

Print Recipe

5 from 4 votes

Penne Arrabiata

This easy one pot penne Arrabiata is a fantastic lunch meal or perfect when you need a quick but filling dinner. Vegan friendly.

Prep Time10

Cook Time11

Course: Main Course, Mains

Cuisine: Italian

Servings: persons

Calories: 512kcal

Equipment

1 6 quart Instant Pot
1 ladle
1 set measuring cups and spoons or weighing scale

Ingredients

2 tbsp olive oil
2.5 tbsp minced garlic
1 cup finely chopped white onions
2 tbsp tomato paste
2 cans crushed tomatoes
1 tsp Salt or adjust to taste
1 tsp red chili flakes
1.25 tsp Italian seasoning
1 tsp sugar
1 tsp freshly cracked black pepper
1 pound penne pasta
3.5 cups water

Suggested toppings

1/2 cup freshly grated parmesan or Pecorino (please read blog post for more details)
1 tsp red chili flakes

Instructions

Insert the inner pot into the Instant pot, plug in the IP and press SAUTE mode on NORMAL.
Set the timer to 7 minutes. Wait for the DISPLAY TO READ HOT.
When it does, add the olive oil.
After 30 seconds, tip in the garlic and mix well.
When the garlic has begun to brown, add the finely chopped onions and mix well.
Sauté the onions till they come soft and translucent. This takes about 1 m and 30 seconds.
When the onions have become soft and translucent, add the canned crushed tomatoes and tomato paste, mix and stir well to combine.
Add the seasonings- crushed black pepper, dried Italian herbs, sugar, chili flakes and salt. Stir well to combine.
Tip in 1 pound pasta. Add water. Stir just once. PRESS CANCEL.
Ensure that the sealing has been fitted properly into the Instant Pot lid.
Close the lid and turn the VALVE to SEALING.
Now, press PRESSURE COOK- HIGH PRESSURE and set the TIMER to 4 MINUTES.
Wait for the cooking cycle to complete fully.
When done, quick release pressure by turning the VALVE to VENTING.
Open and mix gently once.
Transfer to serving bowls, top with grated parmesan cheese (skip if you want a vegan version) and chili flakes.
Serve hot.

Notes

The thumb rule for cooking pasta in Instant Pot is simple and works well in most cases. Half the cooking time mentioned in the packaging, cook on high pressure and do a quick pressure release. However, a caveat- this method is not failproof for all pasta types.
Do not stir the pasta too much once you add the water.
You have to be very careful about the timings. Even 1 minute more means over cooked pasta.
Instant Pot pasta is best eaten immediately. As soon as the pasta is done, remove from the inner pot and transfer to a serving dish. If the pasta is kept in the Instant Pot, it tends to cook further in the residual heat and softens up.
While making pasta in the Instant Pot, use measurements and be very precise. I recommend using a set of measuring spoons and cups or a weighing scale.
Instant pot timings may vary based on geographic location.
Nutritional values are provided here as a courtesy. Please consult a healthcare provider if you have any health concerns.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Thai Mango Salad – Vegan, GF

April 8, 2022 By anusha 3 Comments

I can never resist this Thai Mango Salad. Yep. It is that good. A mix of tangy, sweet, spicy and salty, this salad feels like a party in the mouth. We discovered this salad on our trip to Thailand. It will be an understatement to tell that this beautiful island is a vegan food paradise. Not once during our trip were we compelled to eat Indian food. And I have lost count of the times I have relished this salad since that memorable trip.

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In Thailand, there are so many variations of a mango salad. The most popular ones include the one made using green mangoes that are ripe. Another sought after version is where they use mangoes and seafood to whip up a sweet, tangy and toothsome dish.

This easy salad is my vegan spin and is not authentic since most Thai salad dressings use fish sauce. Nevertheless, prepare to be mind blown by this delectable summer salad. Though, I must admit that living in the tropics means eating some mango salad every now and then, regardless of the season.

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Ingredients

This is a very simple but flavor packed salad. You do not need anything fancy except maybe for the Thai basil. But I have some substitutes for that as well. So, just read on.

For the dressing

We will use a combination of shallots, peanut butter, lime juice, Tamari, chili flakes and Asian sesame oil. Here is a handy reference chart for possible substitutes for each ingredient in the dressing.

*Ingredient*	*Substitute*
Shallots	2 tbsp very finely chopped red onions
Peanut butter	Almond butter or skip entirely
Lime juice	Lemon juice
Tamari	Light soy sauce or liquid Aminos
Asian sesame oil	Any sesame oil
Chili flakes	1 tsp very finely chopped deseeded bird’s eye chili

For the salad

Mangoes

Choose firm but ripe mangoes for making this salad. I have used Thai honey mango since these are available year round, where I live. Juicy mangoes or very sweet mangoes overpower this salad with their predominant flavor. So these are not recommended.

Bell pepper

Since I wanted the salad to have a pop of red here and there, I opted to use red bell pepper. You can also use sweet peppers instead of these.

Onions

Red onions are the best for this recipe. They are pungent, crunchy and have a fantastic flavor profile that matches with mangoes. I experimented this salad with white onions but they did not work as well as the red ones.

Cilantro +Thai basil

I have a cute little Thai basil plant growing in my balcony. And cilantro is a staple herb in my fridge. While you cannot skip the cilantro, you can always skip the Thai basil or use dried Thai basil.

Dried Thai basil is 3 times more potent than its fresh counterpart. So you will only need 1/2 tsp for this recipe.

Roasted peanuts

Thai cuisine is incomplete without peanuts. They use it in almost everything and this recipe is no exception. Read the recipe notes for making your own roasted peanuts and other great salad tips.

Make ahead, shelf life and storage

This is as such a very quick recipe. I recommend that you make it just before you are ready to eat. Since mangoes and onions release water, leftovers do not keep well in the fridge.

Having said that, you can make the dressing ahead and store it in an air tight jar in the fridge. This salad tastes best when served fresh. So combine the dressing and the salad just before serving.

Dietary specifications

This is a vegan and gluten-free salad. Since we use Tamari instead of regular soy sauce, this is safe for people with gluten-sensitivity as well. If you are serving this at a gathering or a party, check with everyone attending to rule out peanut allergies.

Recipe Notes

Begin by making the dressing. Warm the peanut butter to loosen it up so that all the ingredients in the dressing combine smoothly.
Chop the mangoes into thin strips. I recommend using a good quality peeler to peel the mangoes. Then, use a sharp paring knife to chop the mangoes.
After coring and cutting the bell peppers into thin strips, dunk them in an ice bath to keep them crunchy. The same thing can be done for sliced onions as well. Just before tossing the salad, drain the peppers and onions and combine everything.
Roast your peanuts in the air fryer at 350 F (180 C) for 3 to 4 minutes. I use raw peanuts for this. This is a great way to cut down on the sodium content that comes in store-bought roasted peanuts
Since we like this salad very spicy, I added a thinly sliced green chili Padi as garnish. This is optional but recommended if you like your salad super spicy.

Method

Make the dressing

In a mixing bowl, combine the Tamari, sesame oil, peanut butter, shallots, lime juice, chili flakes and salt. Stir well using a balloon whisk. Set aside.

Toss the salad

To a bowl, add chopped mangoes, chopped onions and bell pepper strips along with the crushed peanuts, cilantro and Thai basil. Pour the dressing over this and combine gently using a salad spoon. Serve immediately.

More Salads For You

A sweet and spicy mango salad made the Thai way and served in a black shallow bowl placed over a burlap mat. Spoon and fork by the side

Print Recipe

5 from 3 votes

Thai Mango Salad

This sweet, spicy and tangy salad is nothing short of a flavor explosion. Fresh, exciting and delectable, the salad is one charming dish to bring to a party.

Prep Time15

Course: Salad, Salads

Cuisine: Thai

Servings: people

Calories: 482kcal

Equipment

2 Mixing bowls
1 Paring knife
1 Balloon whisk
1 set of measuring cups and spoons

Ingredients

For the dressing

1.5 tbsp creamy peanut butter
1.5 tbsp Tamari sauce
2 tbsp finely chopped peeled shallots
1 tsp red chili flakes
1 tbsp lime juice
1/2 tsp Kosher salt or to taste
1 tbsp Asian sesame oil

For the salad

300 grams thinly sliced mango strips
1/2 cup thinly sliced red onions
1/2 cup thinly sliced red peppers
1/2 cup roasted and crushed peanuts
1/2 cup finely chopped fresh cilantro
1.5 tbsp finely chopped Thai basil

Instructions

Making the dressing

In a mixing bowl, combine the Tamari, sesame oil, peanut butter, shallots, lime juice, chili flakes and salt.
Stir well using a balloon whisk. Set aside.

Tossing the salad together

To a bowl, add chopped mangoes, chopped onions and bell pepper strips along with the crushed peanuts, cilantro and Thai basil.
Pour the dressing over this and combine gently using a salad spoon.
Serve immediately.

Notes

Begin by making the dressing. Warm the peanut butter to loosen it up so that all the ingredients in the dressing combine smoothly.
Chop the mangoes into thin strips. I recommend using a good quality peeler to peel the mangoes. Then, use a sharp paring knife to chop the mangoes.
After coring and cutting the bell peppers into thin strips, dunk them in an ice bath to keep them crunchy. The same thing can be done for sliced onions as well. Just before tossing the salad, drain the peppers and onions and combine everything.
Roast your peanuts in the air fryer at 350 F (180 C) for 3 to 4 minutes. I use raw peanuts for this. This is a great way to cut down on the sodium content that comes in store-bought roasted peanuts.
Since we like this salad very spicy, I added a thinly sliced green chili Padi as garnish. This is optional but recommended if you like your salad super spicy.
Nutrition values are provided here as a courtesy. Kindly seek medical advice if you have any health concerns.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

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Mango Mochi – Vegan

April 4, 2022 By anusha 3 Comments

Mango Mochi is what I like to call the king of Mochis. Have you had a go at this chewy Japanese style chilled dessert? Exactly when did this mildly sweet dessert become a gourmet trend? Or does it matter really? The last time I visited the supermarket near home, I stumbled upon an aisle full of Mochis. Delighted, I brought home two packs and they were gone in no time. Clearly, it is a sign from the universe to make some from scratch, isn’t it?

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So, what is Mochi?

Mochi is believed to have originated in China. I believe the Mantou buns are a cousin of these. Today, the world identifies this chewy treat as a Japanese delicacy. This is basically a rice cake made with glutinous rice flour. The Japanese eat this on the Japanese New Year Day specifically but it is also enjoyed year round.

Filled Mochi balls are called Daifuku. Traditionally, these are filled with red bean filling. But the concept has now evolved and broadened to the point where we make Daifuku with fresh fruit filling or ice cream filling as well.

You can read more about the history of this dish here. But for now, let us delve into the finer details of making Mochi, shall we?

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Ingredients

Living in Singapore means one thing- It is that I have access to all south east Asian specialty ingredients. While I have walked past several aisles stacked from top to bottom with glutinous rice flour for years, it took some Mochi addiction for me to buy that packet.

Glutinous rice flour

The main ingredient in this recipe is the glutinous rice flour. This is sometimes referred to as sticky rice flour or sweet rice flour or Mochigomeko or Mochiko. You can find this in Asian stores or you can also order online on Amazon.

Glutinous rice flour is not the same as rice flour. This is made by milling a short grain rice cultivar and this is rich in starch. While it looks just like rice flour, it behaves in a very different way. So kindly check the labels twice before buying.

Corn starch

Use fresh corn starch for best results. Before using, please remember to check the expiry date.

Powdered sugar

You will need sugar that has been powdered very finely for this recipe. You can also use icing sugar in the place of regular powdered sugar.

Coconut milk

Our liquids are all non-dairy. The first one we need is unsweetened coconut milk. While picking coconut milk, I recommend that you buy the ones that come in Tetra Pak. You can also use home made coconut milk. However, canned coconut milk will not work well here.

Almond milk

Since I wanted this to be a vegan version, I opted to use unsweetened almond milk. You can also use regular dairy milk in its place. If you are using regular dairy milk, please use whole milk.

Vegan butter

Like I mentioned, I did not see why regular butter should be added to a recipe that can easily be made vegan. So, I chose to add vegan butter. The vegan butter has to be at room temperature and soft while adding to the mixture. This will make mixing and incorporating it into the batter easily.

Mango essence

I wanted these Mochis to have a predominant mango flavor. But I was not sure how the dough would behave if I were to add pureed mango. So I chose to add artificial mango essence instead. And the result was just what I wanted.

Fresh mangoes

Thai mangoes are in abundance in Singapore now. And that is what I have used in this recipe. We will need just about eleven 1/2 inch cubes of mangoes for stuffing our dough.

While choosing mangoes, pick those that are ripe and fragrant. You can use any variety of mangoes. But whatever mangoes you use, they must be fully ripe and firm. Over ripe mangoes that are squishy or mangoes that are too juicy do not work well here.

Desiccated coconut

We love desiccated coconut. So it was an automatic response for me to roll the filled Mochis in desiccated coconut. Doing this helps prevent the surface of the Mochis drying out.

Dietary Specifications

These chewy treats are naturally vegan and gluten free. If you are wondering whether glutinous rice flour has gluten, rest assured that it has no gluten. The term ‘glutinous’ refers to the glue like texture it develops after cooking and has nothing to do with gluten.

Recipe Notes

Mixing the batter thoroughly and without any lumps is crucial in making some fabulous Mochis. I recommend using a balloon whisk to mix the batter for best results.
You can steam the batter in a regular steamer or in the Instant Pot. I used the Instant pot since you can use glass bowls in the Instant pot safely.
To check if the batter is cooked, insert a skewer or a toothpick in the middle. If it comes out without any liquid, it is done.
The batter can take anywhere between 10 to 13 minutes for cooking fully. Keep an eye out after the tenth minute. Do not steam the batter for a long time since this will affect the texture of the mochi.
Transfer the steamed dough to another glass mixing bowl once it has cooked. This will help it to cool down evenly without drying out. This will also help in preventing the dough from getting cooked further in the residual heat.
After transferring the dough to another bowl, keep it covered with a plastic wrap to prevent the surface from drying out.
The dough has to cool down fully before making the Mochis.
To make shaping easier, wet your hands and work with the dough on a silicon baking sheet.
While shaping the Mochis, keep the dough covered at all times to prevent drying out.
Chop the mangoes into small 1/2 inch cubes. If you use bigger cubes, the mochi may not seal fully and may tear.
Allow the mochis to chill in the fridge for at least 2 hours before serving.

Make ahead, shelf life and storage

This recipe makes 12 filled mochis. You can make them two days ahead if you plan to serve this as a dessert for a party. Store them in a closed airtight container for up to 1 day in the fridge.

Mochi should not be stored in the fridge uncovered or for a long time. The moisture affects their texture and they also tend to dry out.

You can also freeze Mochis. Place each mochi 1 inch apart on a baking sheet. Place in the freezer and wait for them to be completely frozen. When done, wrap each Mochi in a plastic wrap and store in a freezer-friendly bag.

Leave them out at room temperature for a few hours before you are ready to serve them. These may not taste as good as the fresh ones but it is definitely a great way to extend their shelf life.

Method

Steps 1 and 2

In a mixing bowl, add 3/4 cup glutinous rice flour, 1/2 cup powdered sugar along with 1/4 cup corn starch. Mix well using a balloon whisk. Now, add the vegan butter, almond milk, coconut milk and mango essence.

Steps 3 and 4

Stir well to make a smooth and lump-free batter. The batter will be runny and look almost beige in color.

Steps 5 and 6

Insert the inner pot into the Instant Pot. Add 2.5 cups of water to the inner pot and place a tall trivet into the pot. Now, place the batter bowl on the trivet. Ensure that the sealing ring has been fitted properly into the lid.

Close the Instant pot with the lid and keep the VALVE in VENTING position. Alternatively, you can do the steaming WITHOUT THE VALVE too. Plug in the Instant Pot and press STEAM. Remember that the timer does not function in the STEAM preset mode in Instant Pot.

So, start a kitchen timer for 10 minutes and allow the steaming to complete. Once complete, press CANCEL and wait for 2 minutes before opening the lid.

To check whether the batter is cooked fully, insert a skewer or a toothpick into the center. If it comes out without any liquid, its done fully. If there is any liquid stuck to the skewer, continue to steam the batter for another 2 to 3 minutes.

Steps 7 and 8

Transfer the cooked dough to another mixing bowl. Cover with a plastic wrap and allow it to cool completely. You can see how the dough looks like in picture 8.

Steps 9 and 10

We will now be shaping the Mochi. Wet your hands and pinch a lemon size ball from the dough. Spread it out to a thick flat disc on your palms. Place a cube of mango in the center.

Steps 11 and 12

Now, bring together the edges and pinch them together to seal the Mochi. By far, this is the most challenging step in making Mochi. After a few tries, I got it right. The trick is to wet your hands and work fast.

After pinching the edges shut, even them out by rolling them slightly on your palms.

Steps 13 and 14

Roll the shaped Mochi in the desiccated coconut. Repeat with the remaining dough and mangoes. After shaping all the mochis, refrigerate them for at least 2 to 4 hours before serving.

More Mango Recipes

Mango stuffed mochis stacked and served on a rustic metal platter. Chopped mangoes in a small wooden bowl at the background

Print Recipe

5 from 2 votes

Mango Mochi

These mango filled mochis are a treat on a hot summer day. Served chilled, these are mildly sweet, naturally vegan and gluten free desserts that are great for summer parties and get togethers.

Prep Time10

Cook Time10

Resting and Chilling Time4

Course: Dessert

Cuisine: Japanese

Servings: mochis

Calories: 103kcal

Equipment

2 Mixing bowls
1 plastic wrap
1 Balloon whisk
1 Tall trivet
1 Instant Pot 6 quart or regular stove top steamer
1 set measuring cups and spoons
1 plate

Ingredients

3/4 cup glutinous rice flour
1/2 cup powdered sugar
1/4 cup corn starch
1/3 cup unsweetened coconut milk please read blog post for more details
1/2 cup unsweetened almond milk
1 tsp Mango essence
1 tbsp vegan butter softened
3 tbsp chopped ripe mango
4 tbsp unsweetened shredded desiccated coconut

Instructions

Making the batter

In a mixing bowl, add 3/4 cup glutinous rice flour, 1/2 cup powdered sugar along with 1/4 cup corn starch.
Mix well using a balloon whisk.
Now, add the vegan butter, almond milk, coconut milk and mango essence.
Stir well to make a smooth and lump-free batter.
The batter will be runny and look almost beige in color.

Steaming in the Instant Pot

Insert the inner pot into the Instant Pot.
Add 2.5 cups of water to the inner pot and place a tall trivet into the pot.
Now, place the batter bowl on the trivet.
Ensure that the sealing ring has been fitted properly into the lid.
Close the Instant pot with the lid and keep the VALVE in VENTING position.
Alternatively, you can do the steaming WITHOUT THE VALVE too.
Plug in the Instant Pot and press STEAM.
Remember that the timer does not function in the STEAM preset mode in Instant Pot.
Start a kitchen timer for 10 minutes and allow the steaming to complete.
Once complete, press CANCEL and wait for 2 minutes before opening the lid.

Checking for doneness

To check whether the batter is cooked fully, insert a skewer or a toothpick into the center.
If it comes out without any liquid, its done fully.
If there is any liquid stuck to the skewer, continue to steam the batter for another 2 to 3 minutes.
Transfer the cooked dough to another mixing bowl.
Cover with a plastic wrap and allow it to cool completely.

Shaping the Mochi

Wet your hands and pinch a lemon size ball from the dough.
Spread it out to a thick flat disc on your palms.
Place a cube of mango in the center.
Now, bring together the edges and pinch them together to seal the Mochi.
After pinching the edges shut, even them out by rolling them slightly on your palms.
Roll the shaped Mochi in the desiccated coconut.
Repeat with the remaining dough and mangoes.
After shaping all the mochis, refrigerate them for at least 2 to 4 hours before serving.

Notes

Mixing the batter thoroughly and without any lumps is crucial in making some fabulous Mochis. I recommend using a balloon whisk to mix the batter for best results.
You can steam the batter in a regular steamer or in the Instant Pot. I used the Instant pot since you can use glass bowls in the Instant pot safely.
To check if the batter is cooked, insert a skewer or a toothpick in the middle. If it comes out without any liquid, it is done.
The batter can take anywhere between 10 to 13 minutes for cooking fully. Keep an eye out after the tenth minute. Do not steam the batter for a long time since this will affect the texture of the mochi.
Transfer the steamed dough to another glass mixing bowl once it has cooked. This will help it to cool down evenly without drying out. This will also help in preventing the dough from getting cooked further in the residual heat.
After transferring the dough to another bowl, keep it covered with a plastic wrap to prevent the surface from drying out.
The dough has to cool down fully before making the Mochis.
To make shaping easier, wet your hands and work with the dough on a silicon baking sheet.
While shaping the Mochis, keep the dough covered at all times to prevent drying out.
Chop the mangoes into small 1/2 inch cubes. If you use bigger cubes, the mochi may not seal fully and may tear.
Allow the mochis to chill in the fridge for at least 2 hours before serving.
Nutrition values are provided here as a courtesy. Kindly consult a health care practitioner if you have any health issues.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Mango Shrikhand | Aamrakhand

April 3, 2022 By anusha 3 Comments

Mango Shrikhand or Aamrakhand is that one dessert that I can enjoy during all seasons. Even though mangoes are a summer fruit, this velvety dessert with rich flavors is something that is irresistible. In this post, I will share how to make this classic dessert easily using store bought Greek yogurt.

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With just 6 ingredients, this yogurt based dessert is not just yummy but also a fantastic dish to take to a potluck party or for your summer get-togethers. In India, Shrikhand is made in many flavors.

But if I have to pick one winner, it has to be the Aamrakhand or this mango flavored Shrikand. Here are 5 reasons to try my version of this easy mango based sweet.

It is a no-cook dessert.
You can make this version during any season.
Naturally gluten-free and nut-free, this can be served to people who have gluten and nut allergies.
This requires minimal effort.
And is simply great as a make-ahead dish.

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Ingredients

Like I mentioned before, you can make this version during any season. We are not going to use fresh mangoes. Instead, we will be using canned mango puree.

Greek Yogurt

This fantastic dish begins with Greek yogurt. If you do not have access to Greek yogurt, you can use any full fat yogurt or home set yogurt too. Please read the recipe notes for a detailed explanation on this.

Saffron infused milk

Mangoes and saffron are simply heavenly when paired together. And this simple but luscious dessert is testimony to that. For this recipe, we will infuse saffron in a very small amount of warm milk for 30 minutes.

Ground cardamom

We call green cardamom as ‘Elaichi’ in Hindi. When you add cardamom to any dessert, the result is a pleasant sweet flavor. Just like how saffron is great with mangoes, so is cardamom. We will be using green cardamom here. You can use either ground cardamom or green cardamom. I scraped the seeds from the pods and then ground them using a mortar and pestle.

Powdered sugar

I prefer using regular white sugar for this. Since I have not experimented making this with brown sugar, I am unable to share my experience. If you have tried this recipe with brown sugar, kindly share your method or experience in the comments.

Please do not use icing sugar for this. To make your own powdered sugar, add 3 tbsp sugar to a blender and powder till it is smooth.

Mango Puree

To make this dish effortless and quick, I opted to make this recipe with store bought canned mango puree. I used mango puree made from Alphonso mangoes. You can use any variety mango puree.

My mango puree was sweetened. So I reduced my sugar quantity accordingly. Please adjust the sweetness based on how sweet the puree is and how sweet you want it to be. You may skip the sugar if you desire.

Make ahead, shelf life and storage

We can make this dessert 3 days in advance. This keeps well in the fridge for 5 days. Just make sure that you do not leave this out at room temperature for more than an hour.

Yogurt based desserts release water and turn sour when kept out at room temperature. So, please bring out the Shrikand only just before serving and not before that.

Store this Shrikand covered in a clean air tight container. Use a clean and dry spoon to serve every time for a longer shelf life.

Recipe Notes

Use only fresh full fat or Greek yogurt to make this dish. Only these will yield creamy, smooth and luscious Aamrakhand.
A double mesh strainer will give you the best results. Use this while straining the yogurt.
Use a cheesecloth or a nut milk bag for straining your yogurt.
Refrigerate the yogurt while it strains. This helps prevent it from becoming sour.
While straining the yogurt, place the double mesh strainer over a deep glass bowl in which the whey can be collected. There should be some space between the bottom surface of the bowl and the strainer so that whey can be collected.
Straining the yogurt for a longer time will give you thick Shrikand. If you are using Greek yogurt, straining for 4 hours is enough. In case you are using home-set yogurt or regular full fat yogurt, please let the yogurt strain for 8 hours in the refrigerator.
It is important to powder the sugar finely. If the sugar is not ground to a smooth powder, it will not incorporate well with the strained yogurt.
Since I used sweetened mango puree, I used only 1/4 cup powdered sugar. If you prefer your Aamrakhand to be mildly sweet, you can skip the sugar altogether.

Method

Steps 1 and 2

Add the Greek yogurt in a cheese cloth or a nut milk bag. Now, place this yogurt bag over a double mesh strainer. Knot the bag tightly with a string and place the strainer over a deep mixing bowl.

Steps 3 and 4

There should be some gap between the mixing bowl and the strainer. Now, place a heavy weight object over the yogurt bag. Refrigerate this for 4 hours and allow the yogurt to strain completely.

Steps 5 and 6

When the yogurt has strained completely, you can see the whey collected in the mixing bowl. The yogurt will now resemble something slightly thicker than cream cheese.

Add the powdered cardamom to the strained yogurt. I have used coarsely pounded cardamom seeds. You can also use ground cardamom here. If you are using ground cardamom, you will need 3/4 tsp ground cardamom for this recipe.

Steps 7 and 8

Mix the saffron strands with 1 tbsp warmed whole milk and let it sit for 20 minutes. Ideally, I recommend that you do this 20 minutes before you bring the strained yogurt out from the fridge.

Add the infused saffron milk and the powdered sugar to the strained yogurt.

Steps 9 and 10

Using a balloon whisk, mix the saffron infusion, powdered sugar and cardamom powder into the yogurt till the mixture is smooth and the ingredients are well incorporated.

Steps 11 and 12

Finally, add the mango puree to the yogurt mixture. Whisk well until the mango puree and the yogurt is combined and smooth.

Steps 13 and 14

Now, transfer this Shrikand to a fridge-safe container and keep refrigerated until ready to serve. I prefer storing this in my Pyrex.

Serving suggestions

This is best served chilled. Make sure that this is chilled for at least 4 hours before serving.
Add some chopped mangoes as a topping before serving.
Or sprinkle some saffron strands and pistachio slivers as a garnish before serving.

More Mango Recipes

two servings of mango shrikhand served in brown ceramic bowls placed on a wooden tray. Cardamom and saffron along with cut mangoes by the side.

Print Recipe

5 from 3 votes

Mango Shrikhand

This easy Mango Shrikhand comes together with minimal efforts but tastes delicious. This velvet like dessert is perfect for get-togethers or for brightening up any dull day.

Prep Time5

Straining and chilling time8

Course: Dessert

Cuisine: Indian, North Indian

Servings:

Calories: 108kcal

Equipment

1 Mixing bowl
1 double mesh strainer
1 cheesecloth or nut milk bag
1 Balloon whisk
1 small bowl
1 set measuring cups and spoons

Ingredients

26 oz Greek Yogurt 3 cups or 725 grams

For infusing the saffron

15 strands saffron
1 tbsp warmed whole milk
1/2 tsp ground cardamom
1/4 cup powdered sugar
14 oz Canned sweetened mango puree 1.5 cups or 400 grams

Instructions

Add the Greek yogurt in a cheese cloth or a nut milk bag.
Now, place this yogurt bag over a double mesh strainer.
Knot the bag tightly with a string and place the strainer over a deep mixing bowl.
There should be some gap between the mixing bowl and the strainer.
Now, place a heavy weight object over the yogurt bag.
Refrigerate this for 4 hours and allow the yogurt to strain completely.
When the yogurt has strained completely, you can see the whey collected in the mixing bowl.
The yogurt will now resemble something slightly thicker than cream cheese.
Add the powdered cardamom to the strained yogurt.
Mix the saffron strands with 1 tbsp warmed whole milk and let it sit for 20 minutes.
Ideally, I recommend that you do this 20 minutes before you bring the strained yogurt out from the fridge.
Add the infused saffron milk and the powdered sugar to the strained yogurt.
Using a balloon whisk, mix the saffron infusion, powdered sugar and cardamom powder into the yogurt till the mixture is smooth and the ingredients are well incorporated.
Finally, add the mango puree to the yogurt mixture.
Whisk well until the mango puree and the yogurt is combined and smooth.
Now, transfer this Shrikand to a fridge-safe container and keep refrigerated until ready to serve.

Notes

Use only fresh full fat or Greek yogurt to make this dish. Only these will yield creamy, smooth and luscious Aamrakhand.
A double mesh strainer will give you the best results. Use this while straining the yogurt.
Use a cheesecloth or a nut milk bag for straining your yogurt.
Refrigerate the yogurt while it strains. This helps prevent it from becoming sour.
While straining the yogurt, place the double mesh strainer over a deep glass bowl in which the whey can be collected. There should be some space between the bottom surface of the bowl and the strainer so that whey can be collected.
Straining the yogurt for a longer time will give you thick Shrikand. If you are using Greek yogurt, straining for 4 hours is enough. In case you are using home-set yogurt or regular full fat yogurt, please let the yogurt strain for 8 hours in the refrigerator.
It is important to powder the sugar finely. If the sugar is not ground to a smooth powder, it will not incorporate well with the strained yogurt.
Since I used sweetened mango puree, I used only 1/4 cup powdered sugar. If you prefer your Aamrakhand to be mildly sweet, you can skip the sugar altogether.
Nutrition values are provided here as a courtesy. Please consult a nutrition expert if you have any health concerns.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Healthier Batata Harra- Lebanese Potatoes

March 27, 2022 By anusha 5 Comments

Wondering what healthier Batata Harra is? Let your hair down and grab some tea because I am going to show you how to make this awesome Lebanese style potatoes that is a flavor bomb in every way imaginable. Batata Harra translates to spicy potatoes. Think of these as a delicious side or a filling potato salad. Either ways, believe me- you will not regret making a skillet full of these.

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I first learned came across this recipe in one of Ottolenghi’s books. Intrigued, I dug deeper and learned so much about this dish. My version is not the authentic version. Let me explain why.

Traditionally, this salad is made by deep frying potatoes. Over the years, people have come up with a roasted potato version and air fried potato version as well. But today, I am going to cut down that cooking time and use the good old skillet to make this otherwise oily dish a tad healthier.

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Ingredients

This dish calls for very basic pantry staples and lots of herbs. Can there be a middle eastern dish without fresh herbs? This recipe is no exception.

Olive oil

All good things begin with olive oil or so do I believe. Do you? Whether it is focaccia or Lebanese potatoes, a little olive oil goes a long way. For an amazing flavor, use good quality olive oil. I have just used regular olive oil and not EVOO.

Garlic

Potatoes and garlic are heavenly together. You will have to crush the garlic coarsely in a mortar and pestle for this recipe. The flavor is so intense and so different when compared to chopped garlic. Try it to believe it.

Seasonings

Some ground coriander, ground cumin, freshly ground black pepper and red chili flakes will go into this dish for flavor and fragrance. While some people add ground turmeric, I chose not to. You can add 3/4 tsp ground turmeric if you prefer.

Potatoes

I have used Granola potatoes for this dish. You can also use Yukon gold potatoes for making this. We will be cooking the potatoes in the Instant Pot and then chopping them into quarters for this dish.

Herbs

Batata Harra thrives on herbs. Fresh parsley and fresh cilantro, to be precise. If you do not have parsley, add double the amount of cilantro. In case you are not a cilantro fan, use finely chopped fresh dill leaves instead.

Lime juice

The lime juice adds a nice zing and tang to this dish and uplifts the herby flavors. Feel free to use lemon juice instead of lime juice if you do not have limes handy.

Shelf life, storage and make ahead

I will not recommend making this dish ahead of time. This is because the potatoes tend to lose their crispy texture as they cool down. However, you can make your prep easier by boiling the potatoes, peeling them and storing them in a covered air tight container in the fridge.

Leftovers keep well in the fridge for 2 days when stored in a covered air tight container. However, the potatoes lose their crispiness but still taste great. Warm them in the microwave just before serving.

Recipe Notes

Cooking potatoes right is crucial. Do not over cook the potatoes. Mushy potatoes will not hold shape while or after being tossed in the skillet.
Boil the potatoes on the stovetop if you do not have an Instant Pot. To do this, add water and salt to a 4 quart stock pot. Wash the potatoes well and halve them. Add them to the water and cook the potatoes till soft but firm. This can take roughly 15 minutes on medium flame.
Drain the potatoes well after they are cooked and make sure there is no water dripping from them. Water or moisture will not make the potatoes crispy.
Chop the potatoes into even sized quarters. This will help in even and fast cooking.
Wash and dry your herbs thoroughly. Any moisture from the herbs will make your potatoes mushy.
If you are using a cast iron skillet to make this dish, please make sure that the pan is well seasoned. This is because we will be adding lime juice at the end. Lime juice can mess with your seasoning.
Cook on medium heat to achieve an even crust around the edges of the potatoes.
Adjust chili flakes as per your preference. My chili flakes are very hot. Since I was serving this to a group of kids and adults, I kept them at a minimum. Add more if you enjoy spicy dishes.
As soon as you add the lime juice, turn off the heat and transfer the potatoes from the skillet to a bowl. This will prevent the potatoes acquiring a slight bitter after-taste.

Serving suggestions

This makes for a fantastic lunch when served with a light salad like Asian cucumber salad. Make this as a part of a mezze platter and serve it with dips like Baba Ganoush or this Tahini Dip.

Dietary Specifications

This dish is a naturally vegan and gluten free dish. Since this is a soy-free and nut free recipe, it is one of those dishes that can easily be served to most people.

Method

Instant Pot Potatoes

Wash and scrub 25 oz (700 grams) granola potatoes thoroughly. Halve the potatoes. To the inner pot of the instant pot, add 1.5 cups water and place an egg rack into it.

Place the halved potatoes on the egg rack. Ensure that the sealing ring has been inserted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.

Plug in the Instant Pot and press PRESSURE COOK MODE -HIGH PRESSURE and set the timer to 15 MINUTES. Wait for the cooking cycle to complete. Once cooking is complete, immediately do a quick pressure release by turning the VALVE to VENTING.

When done, remove the potatoes and peel them. Cut the peeled halves into 2 pieces and set aside.

Steps 1 and 2

Heat a cast iron skillet with 1.25 tbsp olive oil. When hot, add the garlic.

Steps 3 and 4

Saute the garlic till it turns a light golden color. Lower the heat and add the spices.

Steps 5 and 6

Add salt and cook the garlic, spices and salt mixture on low heat for 30 to 40 seconds.

Steps 7 and 8

When the spices are cooked, add the potatoes.

Steps 9 and 10

Toss the potatoes to make sure the spice mixture coats it evenly. Immediately tip in the finely chopped parsley.

Steps 11 and 12

Add the finely chopped cilantro next and toss everything gently. The herbs and potatoes must be evenly incorporated with each other. As we mix, the herbs will wilt and shrink completely.

Steps 13 and 14

Continue to cook on low heat until the potatoes are crispy and golden around the edges. This takes about 8 minutes. When done, add the freshly cracked black pepper and mix gently.

Steps 15 and 16

Now add the lime juice. Mix gently, making sure not to break the potatoes. Immediately transfer the potatoes from the skillet to a bowl.

And that is it. Our Lebanese potatoes are now ready.

More Potato Recipes

Lebanese batata harra served in a black bowl with Balila and Shirazi salad.

Print Recipe

5 from 3 votes

Batata Harra

Spicy Lebanese potatoes flavored with loads of herbs and zesty lime juice. This is a great side and can also make for a fantastic potato salad. Enjoy this naturally vegan and gluten free dish as a part of a mezze platter as well.

Prep Time8

Cook Time30

Course: Appetizer, Salad

Cuisine: Middle eastern

Servings:

Calories: 340kcal

Equipment

1 6 quart Instant Pot
1 egg rack or steamer basket
1 10 inch cast iron skillet
1 Spatula
1 set measuring cups and spoons

Ingredients

For Instant Pot Potatoes

1.5 cups water
25 oz Granola potatoes

For Batata Harra

1.5 tbsp olive oil
6 garlic cloves crushed after peeling
1 tsp ground cumin
1.5 tsp ground coriander
2 tsp red chili flakes
2 tsp salt or to taste
25 oz Boiled and peeled potatoes
3/4 cup finely chopped parsley
3/4 cup finely chopped cilantro
2 tbsp freshly squeezed lime juice

Instructions

Instant Pot Potatoes

Wash and scrub 25 oz (700 grams) granola potatoes thoroughly.
Halve the potatoes.
To the inner pot of the instant pot, add 1.5 cups water and place an egg rack into it.
Place the halved potatoes on the egg rack.
Ensure that the sealing ring has been inserted properly into the Instant Pot lid.
Close the Instant Pot and turn the VALVE to SEALING.
Plug in the Instant Pot and press PRESSURE COOK MODE -HIGH PRESSURE and set the timer to 15 MINUTES.
Wait for the cooking cycle to complete.
Once cooking is complete, immediately do a quick pressure release by turning the VALVE to VENTING.
When done, remove the potatoes and peel them.
Cut the peeled halves into 2 pieces and set aside.

Making Batata Harra

Heat a cast iron skillet with 1.25 tbsp olive oil. When hot, add the garlic.
Saute the garlic till it turns a light golden color. Lower the heat and add the spices.
Add salt and cook the garlic, spices and salt mixture on low heat for 30 to 40 seconds.
When the spices are cooked, add the potatoes.
Toss the potatoes to make sure the spice mixture coats it evenly. Immediately tip in the finely chopped parsley.
Add the finely chopped cilantro next and toss everything gently. The herbs and potatoes must be evenly incorporated with each other. As we mix, the herbs will wilt and shrink completely.
Continue to cook on low heat until the potatoes are crispy and golden around the edges. This takes about 8 minutes. When done, add the freshly cracked black pepper and mix gently.
Now add the lime juice. Mix gently, making sure not to break the potatoes. Immediately transfer the potatoes from the skillet to a bowl.
And that is it. Our Lebanese potatoes are now ready.

Notes

Cooking potatoes right is crucial. Do not over cook the potatoes. Mushy potatoes will not hold shape while or after being tossed in the skillet.
Boil the potatoes on the stovetop if you do not have an Instant Pot. To do this, add water and salt to a 4 quart stock pot. Wash the potatoes well and halve them. Add them to the water and cook the potatoes till soft but firm. This can take roughly 15 minutes on medium flame.
Drain the potatoes well after they are cooked and make sure there is no water dripping from them. Water or moisture will not make the potatoes crispy.
Chop the potatoes into even sized quarters. This will help in even and fast cooking.
Wash and dry your herbs thoroughly. Any moisture from the herbs will make your potatoes mushy.
If you are using a cast iron skillet to make this dish, please make sure that the pan is well seasoned. This is because we will be adding lime juice at the end. Lime juice can mess with your seasoning.
Cook on medium heat to achieve an even crust around the edges of the potatoes.
Adjust chili flakes as per your preference. My chili flakes are very hot. Since I was serving this to a group of kids and adults, I kept them at a minimum. Add more if you enjoy spicy dishes.
As soon as you add the lime juice, turn off the heat and transfer the potatoes from the skillet to a bowl. This will prevent the potatoes acquiring a slight bitter after-taste.
Instant pot timings vary based on the geographic location. Air fryer timings may vary based on the model, brand and capacity.
Nutritional values provided here are a rough guide and given as a courtesy.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Hummus Balila – Lebanese Warm Chickpeas

March 25, 2022 By anusha 7 Comments

Balila is a rustic Lebanese chickpea salad. You can even think of it as an appetizer. With just 6 ingredients that are readily available in the pantry, you can make this healthy and nutrient dense salad in a few simple steps. We love middle eastern food at home. My daughter is a huge fan of falafels and I am not complaining one bit. When I served this salad, she loved it so much that she rated this as a 10 star recipe. That good, trust me!

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This recipe is also referred to as Hummus Balila. In Lebanese, Hummus refers to chickpeas. Traditionally, they make this salad by hydrating dried chickpeas and then cooking the chickpeas till soft and buttery.

This method is a bit time consuming. I chose to cook the hydrated chickpeas in my Instant Pot since this is easier and takes minimal effort.

Ingredients

Chickpeas

I have been using dried chickpeas for years now. Not only is it economical but also healthier since there is no added chemicals or preservatives in this. For this recipe too, I used dried chickpeas after hydrating them for 8 hours.

If you are new to the concept of hydrating legumes, I suggest that you begin by soaking them for at least 8 hours. I prefer to do this overnight. Soaking legumes have so many benefits. It makes digestion easier and reduces bloating and flatulence.

But in case you do not have dried chickpeas or you are in a pinch, then you can use canned chickpeas. To use canned chickpeas in this recipe, drain the chickpeas in a colander and rinse them under water once. Cook canned chickpeas on low heat for 20 minutes until soft and buttery. More details about this have been included in the recipe card.

Garlic

This salad is a rustic dish that does not involve sophisticated chopping or prep. We will be crushing the garlic coarsely in a mortar and pestle for this dish.

Cumin

Any middle eastern dish is incomplete without this earthy spice. Apart from flavor, it also has other benefits. It helps in digestion and is a great anti-inflammatory spice. So try and include some cumin in your diet every day.

Olive oil

It is absolutely necessary to use olive oil for this salad. No other oil will work as well as some good quality extra virgin olive oil.

Lime juice

Freshly squeezed lime juice brings to this dish a freshness and fragrance that is quite impossible to resist. I love my salad a bit tangier and so I even add some extra to my own bowl.

Salt

If you are using canned chickpeas, please keep a tab on the salt you add. In case you are using dried chickpeas like me, you can add the amount of salt mentioned in the recipe card.

Serving suggestions

A good Balila should be served with all sorts of trimmings. To make this a wholesome and nutritious meal, you will need onions, cucumbers, tomatoes, radishes, lots of fresh parsley & mint along with some pita bread.

I had made some Shirazi salad the day I made this dish. So I chose to serve this with that salad and pita bread.

Recipe Notes

Hydrate the chickpeas for longer to reduce the cooking time.
Overcook the chickpeas. This dish needs them to be soft, buttery and almost melt-in-the-mouth.
Do not add salt while cooking the chickpeas. Salt does not allow the chickpeas to become soft.
It is a soupy dish. Reserve 1 cup of the water you used to cook the chickpeas, This adds a wonderful flavor to the salad. Or use plain water.
Using canned chickpeas- if you are using canned chickpeas, allow them to cook on low heat for 20 minutes until they are soft. You will need 3 to 4 cups water to cook 2 cans of canned chickpeas that have been drained.

Method

Prep the chickpeas

Wash 1.5 cups dried chickpeas in a colander. Add them to a large bowl and soak them in 6 to 8 cups water for 8 hours.

Instant Pot Chickpeas

After 8 hours, drain the chickpeas in a colander. Rinse them under water twice. Add the hydrated chickpeas to the inner pot of the instant pot. Add 6 cups water. Stir well.

Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Place the inner pot into the Instant Pot. Plug in the Instant Pot and close it. Turn the VALVE TO SEALING.

PRESS PRESSURE COOK MODE- HIGH and set the timer to 20 MINUTES. Wait for the cooking cycle to complete. When done, allow the pressure to release naturally.

When the natural pressure release is complete, open the lid and reserve 1 cup of the water used for cooking the chickpeas. Now drain the remaining water and set the chickpeas aside.

Making the salad

Heat a pan with olive oil. When the oil is hot, add the crushed garlic and toss the garlic around for 30 to 40 seconds.

Immediately, tip in the cooked chickpeas and mix well.

Add the ground cumin and salt. Stir well to combine. Add the reserved water or 1 cup of plain water.

Mash the chickpeas once or twice with a potato masher.

Cover the pan and allow to cook on medium heat for 10 minutes. Stir in the lime juice and immediately turn off the heat. Our salad is now ready.

Canned chickpeas

Heat a pan with olive oil. Add the crushed garlic and toss for 20 to 30 secs. Drain the canned chickpeas in a colander and rinse under water once. Add the drained and rinsed chickpeas to the pan. Pour 1 cup water to the pan and add ground cumin and salt.

Stir well and mix. Close the pan and continue to cook for 20 minutes on low heat until the chickpeas are soft and buttery. Once done, open the pan and mash the chickpeas once or twice with a potato masher. Tip in the lemon juice and mix well. Turn off the heat immediately and serve hot.

More Chickpea Recipes

hummus balila served in a wooden bowl with pita bread and shirazi salad

Print Recipe

5 from 5 votes

Balila

Balila or Hummus Balila is a rustic Lebanese chickpeas salad that makes for a wholesome and nutritious meal.

Prep Time8

Cook Time30

Course: Salads

Cuisine: Middle eastern

Servings:

Calories: 830kcal

Equipment

1 6 quart Instant Pot
1 Colander
1 set measuring cups and spoons
1 Pan
1 Slotted ladle

Ingredients

For soaking the chickpeas

1.5 cups dried chickpeas
6 to 8 cups water

For the Instant Pot Chickpeas

3 cups hydrated chickpeas
6 cups water

For the salad

1 tbsp extra virgin olive oil
3 crushed garlic cloves
3 cups cooked chickpeas or drained canned chickpeas please refer blog post for more details
2 tsp ground cumin
1 tsp salt or to taste
1.5 tbsp freshly squeezed lime juice

Instructions

Prep the chickpeas

Wash 1.5 cups dried chickpeas in a colander.
Add them to a large bowl and soak them in 6 to 8 cups water for 8 hours.

Instant Pot Chickpeas

After 8 hours, drain the chickpeas in a colander.
Rinse them under water twice.
Add the hydrated chickpeas to the inner pot of the inner pot.
Add 6 cups water. Stir well.
Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
Place the inner pot into the Instant Pot.
Plug in the Instant Pot and close it. Turn the VALVE TO SEALING.
PRESS PRESSURE COOK MODE- HIGH and set the timer to 20 MINUTES.
Wait for the cooking cycle to complete.
When done, allow the pressure to release naturally.
When the natural pressure release is complete, open the lid and reserve 1 cup of the water used for cooking the chickpeas.
Now drain the remaining water and set the chickpeas aside.

Making the salad

Heat a pan with olive oil.
When the oil is hot, add the crushed garlic and toss the garlic around for 30 to 40 seconds.
Immediately, tip in the cooked chickpeas and mix well.
Add the ground cumin and salt.
Add the reserved water or 1 cup of plain water.
Mash the chickpeas once or twice with a potato masher.
Stir well to combine.
Cover the pan and allow to cook on medium heat for 10 minutes.
Stir in the lime juice and immediately turn off the heat.

Canned chickpeas

Heat a pan with olive oil.
Add the crushed garlic and toss for 20 to 30 secs.
Drain the canned chickpeas in a colander and rinse under water once.
Add the drained and rinsed chickpeas to the pan.
Pour 1 cup water to the pan and add ground cumin and salt.
Stir well and mix.
Close the pan and continue to cook for 20 minutes on low heat until the chickpeas are soft and buttery.
Once done, open the pan and mash the chickpeas once or twice with a potato masher.
Tip in the lemon juice and mix well.
Turn off the heat immediately and serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

5-Minute Tahini Yogurt Sauce

March 24, 2022 By anusha 6 Comments

Yep. You read that right. This Tahini yogurt sauce takes just 5 minutes and screams summer in every way imaginable. If you love middle eastern food, you must love Tahini as well. Tahini is not just great in terms of taste but is also a nutrient dense condiment. Store bought Tahini comes together with other magical ingredients like cumin to make for a nutty and tangy sauce in this recipe.

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Ingredients

When I am short of time but want to rock that dinner party or that potluck lunch, I turn to this sauce. This has been my trusted ally for years now. I discovered Tahini about a decade back in a small nondescript gourmet store in Baroda.

What is Tahini?

For the uninitiated, this is just ground sesame seeds. Yep. Just that. Authentic Tahini has just this one ingredient. Contrary to what many think, there is no oil added to it. The oil that floats on the top of a bottle of tahini is something that happens naturally.

Sesame seeds tend to release oil just like peanuts and other nuts. This oil separates from the ground paste after some time. That is about it. Tahini, also called Tahina in some places, can be made with both black and white sesame seeds.

Black sesame seeds are nuttier and have a slightly more pronounced bitter taste when compared to the white sesame seeds. If you are a Tahini noob, I suggest that you start with white sesame based tahini.

For this recipe, I have used store-bought tahini that has been made with white sesame seeds. You should be able to find tahini in Asian stores or in middle eastern grocery stores. Places like Trader Joe’s and Whole Foods also carry this.

Yogurt

We need silky smooth yogurt for this sauce. Thick whole milk yogurt works best. You can also use Greek yogurt instead.

Garlic

Once a garlic fan, always a garlic fan. All in agreement, say aye. This sauce is incomplete without garlic. I have used garlic powder. When I used fresh garlic cloves, I found that they overpower the tahini flavor. However, garlic powder blends in beautifully with just the right amount of garlicky flavor.

Cumin

The reason why I love Mexican food and middle eastern food is because both are so similar to Indian food. Cumin is a commonly used spice in all the three cuisines and rightly so.

In this particular recipe, cumin imparts an earthy flavor that is refreshing with that slightly bitter tahini and tangy yogurt.

Red paprika

This one needs no introduction, does it? I wanted the dip to be a bit spicy and opted to add red paprika at the last minute. Little did I know that I would be blown away by the end result. If you want a mildly spicy sauce, I recommend using sweet paprika instead of regular red paprika.

Lemon juice

Lemon juice does some kind of magic to this sauce. The zesty citrus flavor balances the bitterness.

Parsley

Can a middle eastern dish exist without parsley? It is what is cilantro to Mexican food. I added a very small amount of finely chopped parsley for this sauce. It is optional but highly recommended.

Different ways to use this sauce

This nutty sauce makes for a fantastic dressing in salads. Try it with bulgur based salads or roasted veggies salads. Either ways, it is just one thing- YUMM.
You can serve this as a part of a Mezze platter along with other dips and sauces. An ideal combination will be this sauce, Baba Ganoush and Muhammara.
In wraps– drizzle them over on the filling, roll it up and dig in.
Between burgers– yep. That good. This sauce is especially good with plant based meat burgers.
This sauce pairs well with kebabs and Tikkis apart from falafels.

Recipe notes

Tahini is a thick paste. This takes a while to blend well with other ingredients. For this reason, I recommend using a high speed blender. I made this sauce in my Ninja blender and it was done in less than a minute.
The yogurt should not be too sour. Freshly set thick yogurt works best. Or you can also use Greek yogurt. I love Chobani’s plain Greek yogurt. Recently, I made this sauce with the low fat Greek yogurt from Chobani and it was not disappointing at all.
Do not add the parsley while blending the other ingredients. If the parsley is added while blending, the sauce will have a dominant parsley taste. Instead, add it at the end after the sauce has been blended.
Keep this sauce chilled in the fridge until ready to serve. When left out in room temperature, it tends to water down and become sour since we add yogurt.

Make ahead, Shelf life and storage

Planning to serve this at a party? You can make this sauce 2 days ahead of time. Just make sure to store it in an air tight container in the fridge. Always use a clean dry spoon to serve this sauce. This sauce keeps well in the fridge for 4 days.

I will not recommend freezing this sauce since the texture becomes completely different after thawing it.

Vegan Tahini Yogurt Sauce

The only ingredient that makes this non vegan is the yogurt. This can easily be made to suit vegans by swapping the regular yogurt with coconut yogurt or cashew yogurt.

When choosing vegan yogurt for this recipe, pick an unsweetened vegan yogurt that has no flavors added.

Method

Since this is a very straightforward recipe which just involves blending stuff, I have not included step by step pictures.

To a blender jar, add 1/2 the yogurt, tahini ,garlic powder, ground cumin, red paprika, salt and lemon juice. Blend till it is smooth. Now, add the remaining yogurt and blend once again till the mixture is smooth and creamy.

When done, transfer to a bowl. Stir in the finely chopped parsley and keep chilled until ready to serve.

More Dips and Sauces

easy 5 minute tahini yogurt sauce served in a small black dip bowl with falafel

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5 from 5 votes

5 minute tahini yogurt sauce

This sauce is just what you need for summer and for pretty much every get together. 5 minutes is all you need to whip up this creamy, nutty and tangy sauce that makes for a fantastic salad dressing as well.

Prep Time5

Course: Accompaniment, Dip

Cuisine: Middle eastern

Servings: cups

Equipment

1 set of measuring cups and spoons
1 high speed blender

Ingredients

2 cups Whole milk yogurt Please refer the blog post for more details.
1/4 cup Tahini
2 tsp Garlic powder
1 tsp Ground cumin
1 tbsp Freshly squeezed lemon juice
3/4 tsp Red paprika
1/2 tsp Sea salt or to taste
1 tbsp finely chopped parsley

Instructions

To a blender jar, add 1/2 the yogurt, tahini ,garlic powder, ground cumin, red paprika, salt and lemon juice.
Blend till it is smooth.
Now, add the remaining yogurt and blend once again till the mixture is smooth and creamy.
When done, transfer to a bowl.
Stir in the finely chopped parsley and keep chilled until ready to serve.

Notes

Tahini is a thick paste. This takes a while to blend well with other ingredients. For this reason, I recommend using a high speed blender. I made this sauce in my Ninja blender and it was done in less than a minute.
The yogurt should not be too sour. Freshly set thick yogurt works best. Or you can also use Greek yogurt. I love Chobani’s plain Greek yogurt. Recently, I made this sauce with the low fat Greek yogurt from Chobani and it was not disappointing at all.
Do not add the parsley while blending the other ingredients. If the parsley is added while blending, the sauce will have a dominant parsley taste. Instead, add it at the end after the sauce has been blended.
Keep this sauce chilled in the fridge until ready to serve. When left out in room temperature, it tends to water down and become sour since we add yogurt.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Cilantro Lime Rice- Instant Pot & Stovetop

March 15, 2022 By anusha Leave a Comment

Cilantro lime rice needs no introduction to anyone who is a fan of Mexican food. This versatile dish can be eaten just on its own or used as a base for a Burrito bowl. If you want to go down the wrap route, then, it works well in wraps as well. In this post, I will walk you through how to make this popular dish in the Instant pot and on the stove top.

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5 reasons to make this from scratch

This is a naturally gluten-free recipe.
You can easily double or triple this, especially if you are making it in the Instant Pot.
Leftovers can be frozen and this is such a win in terms of meal planning. Yay to more “Mexican for weekday dinners” kind of feeling here.
This recipe is vegan-friendly.
And you can use this in so many ways.

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Ingredients

Oil or butter

For a richer tasting rice, you can use 1 tbsp butter. But any neutral flavored vegetable oil or light olive oil works well in this recipe.

Onions and garlic

I recommend white onions for this rice. These have a milder flavor and do not affect the color and appearance of the dish. My family prefers this to be whitish. Personally, I feel purple or red onions are a bit too strong for this dish since we want the cilantro to shine through.

Basmati rice

We love long-grained aromatic Basmati for all our Mexican dishes. The flavor and texture is just perfect for Burritos and other one pot rice dishes as well. The recipe here states the timings and cooking settings for Basmati only. Please do not substitute with other kinds of rice since the timings vary, especially if you are cooking this in the Instant Pot.

Vegetable stock

Here comes the secret ingredient to making this a flavor bomb. Vegetable stock adds so much character (for lack of a better word) to this dish. You can always use water but I recommend stock.

Cilantro

Yes. Mexican food is incomplete without this delicate herb. You need lots of fresh cilantro for this recipe. There is no substitute for this.

Lime juice

Here is the thing. Please do not use lemon juice for this recipe. Nope. Lemon and lime have different flavors. Lemon has a hint of sweet and limes, on the other hand, are sourer and have a slight bitter aftertaste. And it has got lime in its name for a reason, y’all!

Make ahead, shelf life & storage

Planning to host a taco or Burrito party? Make this easy rice one day in advance. Allow it to cool completely and store in the fridge in an air tight container.

To serve, leave the rice out at room temperature for 30 minutes. Reheat it in the microwave and serve. To prevent the rice from drying out, place a cup of water in a microwave safe cup along with the rice box in the microwave.

Shelf life

Leftover rice can be stored in an air tight container for 3 days in the fridge.

Freezing

To freeze this rice, divide into 2 cup portions and transfer to a freezer safe container. Label and freeze for up to 2 months. Thaw the rice overnight in the fridge and then reheat in the microwave before serving.

Recipe Notes

There are many recipes that call for using garlic in this dish. I skipped it since I wanted the cilantro and lime to shine through. If desired, you can add 1 tsp grated garlic.
Do not soak the rice for longer than 10 minutes. Longer soaking time means mushy rice.
Use only leaves and tender stems of the cilantro. Chop off 2 inches from the base of the stem and use the remaining.
1 cup of uncooked Basmati rice yields 3 to 3.5 cups cooked rice. If you plan to double the recipe, you can use this as a rough guide to estimate your quantity.
Use limes that are fresh and juicy. While some recipes call for adding lime zest, I find that doing this gives a very slight bitter after taste to the rice, especially after reheating leftovers. So I recommend that you skip it.

FAQs

Is cilantro lime rice spicy?

No. This is a spice-free dish. So, it is also kid-friendly.

What does Chipotle put in their lime rice?

Apart from the ingredients mentioned here, Chipotle adds bay leaves and garlic. You can add 1 bay leaf for the quantity mentioned here.

Is this vegan and gluten-free?

Since this recipe uses no dairy, it is vegan. And rice is a naturally gluten-free grain. So this is gluten free as well.

How to reheat cilantro lime rice?

Microwaving is the best way to reheat leftover rice. I recommend microwaving on high in short bursts of 30 second intervals. Place a cup of water in the microwave along with the box of rice. The water will heat up and steam. This steam will prevent the rice from becoming dry and brittle while it is being reheated.

Serving Suggestions

We love this as the base for our Burrito bowls. I will be sharing the recipe for all the trimmings for a Burrito bowl soon. Stay tuned.

Method

In the Instant Pot

Prep work

Place rice in a colander. Wash the rice thoroughly. Transfer to a mixing bowl. Add 2.5 cups water and allow it to soak for 10 minutes. Start a kitchen timer to keep an eye on the time. While the rice soaks, chop the onions and assemble the other ingredients.

Steps 1 & 2

Insert the inner pot into the Instant Pot, plug in and press SAUTE MODE- NORMAL for 7 minutes. Add oil and wait for the display to read HOT. When it reads HOT, add the finely chopped onions and mix well. If you are adding garlic and bay leaf, please add them at this stage.

Steps 3 & 4

Add salt to taste and sauté the onions till they are soft. It is important not to let the onions brown.

Steps 5 & 6

Drain the soaked Basmati rice and add to the pot. Mix and sauté for 30 seconds. We are toasting the rice here for additional flavor. Again, please do not let the rice change color. After 30 seconds, add the 1.25 cups of vegetable stock. Stir well to combine.

Steps 7 & 8- Instant Pot Cooking Time & Mode

Press CANCEL. Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING. Press PRESSURE COOK MODE- LOW PRESSURE and set the timer to 3 MINUTES. Allow the cooking cycle to complete. When done, wait for the pressure to release naturally. After natural pressure release, open the lid and allow the rice to sit uncovered for 3 minutes.

Steps 9 & 10

After 3 minutes, add the finely chopped cilantro leaves and lime juice.

Step 11 & 12

Gently mix using a wooden ladle or a silicon spatula. After mixing, let it sit undisturbed for 5 minutes before serving. The rice absorbs the cilantro and lime flavors during this time.

Just look at how fluffy and beautiful those grains of rice look!

Stove top method

Heat a 5 quart Dutch oven or a similar heavy bottomed pan with oil. Add the onions and salt. Mix and sauté them till the onions are soft and translucent. Drain the soaked rice and add it to the pot. Mix well and toast the rice for 30 to 40 secs. Add the stock now and stir well to combine.

Cook till the rice is tender and has absorbed the water fully. This takes about 10 minutes on medium heat. When done, take the pan off the heat, add the finely chopped cilantro leaves and lime juice. Mix gently, taking care not to break the rice grains. Let it sit for 10 minutes before serving.

More Rice Recipes

Mexican style cilantro lime rice served in a black dish with guacamole, tortilla chips and other condiments at the background.

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Cilantro Lime Rice

This Mexican dish is simply amazing in terms of flavor and taste. With just 6 ingredients, this vegan and gluten free rice is a winner in the kitchen in every way.

Prep Time10

Cook Time10

Course: Main Course, Mains

Cuisine: Mexican

Servings: people

Calories: 296kcal

Equipment

1 6 quart Instant Pot or a heavy bottomed pan if cooking on the stovetop
1 ladle
1 set measuring cups and spoons

Ingredients

1 tbsp light olive oil or similar neutral flavored vegetable oil
1 cup finely chopped white onions read recipe notes for more information
1 cup Basmati rice
1 tsp Salt or to taste
1.25 cups vegetable stock
1/2 cup tightly packed finely chopped fresh cilantro leaves
2 tbsp lime juice

Instructions

Place rice in a colander.
Wash the rice thoroughly.
Transfer to a mixing bowl.
Add 2.5 cups water and allow it to soak for 10 minutes.
Start a kitchen timer to keep an eye on the time.
Insert the inner pot into the Instant Pot, plug in and press SAUTE MODE- NORMAL for 7 minutes.
Add oil and wait for the display to read HOT.
When it reads HOT, add the finely chopped onions and mix well.
Add salt to taste and saute the onions till they are soft and translucent.
It is important not to let the onions brown.
Drain the soaked Basmati rice and add to the pot.
Mix and saute for 30 seconds.
Please do not let the rice change color.
After 30 seconds, add the 1.25 cups of vegetable stock.
Stir well to combine.

Instant Pot Cooking Time & Mode

Press CANCEL.
Ensure that the sealing ring has been fitted properly into the lid.
Close the Instant Pot and turn the VALVE to SEALING.
Press PRESSURE COOK MODE- LOW PRESSURE and set the timer to 3 MINUTES.
Allow the cooking cycle to complete.
When done, wait for the pressure to release naturally.
After natural pressure release, open the lid and let it sit uncovered for 3 minutes.
After 3 minutes, add the finely chopped cilantro leaves and lime juice.
Gently mix using a wooden ladle or a silicon spatula.
After mixing, let it sit undisturbed for 5 minutes before serving.
The rice absorbs the cilantro and lime flavors during this time.
Serve hot with desired accompaniments.

Stove top method

Heat a 5 quart Dutch oven or a similar heavy bottomed pan with oil.
Add the onions and salt. Mix and saute them till the onions are soft and translucent.
Drain the soaked rice and add it to the pot. Mix well and toast the rice for 30 to 40 secs.
Add the stock now and stir well to combine.
Cook till the rice is tender and has absorbed the water fully.
This takes about 10 minutes on medium heat.
When done, take the pan off the heat, add the finely chopped cilantro leaves and lime juice.
Mix gently, taking care not to break the rice grains.
Let it sit for 10 minutes before serving.

Notes

There are many recipes that call for using garlic in this dish. I skipped it since I wanted the cilantro and lime to shine through. If desired, you can add 1 tsp grated garlic.
Do not soak the rice for longer than 10 minutes. Longer soaking time means mushy rice.
Do not let the onions brown while sautéing them. When they become brown, the color of the rice changes to an unsightly light brown.
Use only leaves and tender stems of the cilantro. Chop off 2 inches from the base of the stem and use the remaining.
1 cup of uncooked Basmati rice yields 3 to 3.5 cups cooked rice. If you plan to double the recipe, you can use this as a rough guide to estimate your quantity.
Use limes that are fresh and juicy. While some recipes call for adding lime zest, I find that doing this gives a very slight bitter after taste to the rice, especially after reheating leftovers. So I recommend that you skip it.
Instant pot timings may vary based on geographical location.
Nutritional values are provided here as a courtesy and are only a rough estimate.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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Air Fryer Aloo Tikki Recipe

March 13, 2022 By anusha 8 Comments

Aloo Tikki Recipe is the base for many Chaat variations in India. In this post, I will walk you through how to make these in the air fryer. This is an easy no onion garlic recipe that features all things delicious including nuts, raisins and Paneer. The best thing about these Aloo Paneer Tikkis is that you can make a big batch in one go easily.

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Pro Tips

Once the potatoes are boiled, drain them completely in a colander and then peel them. If there is any water in the potatoes, the mixture will become soggy and wont hold shape.
Mash the potatoes to a smooth mixture. I recommend grating the boiled potatoes if you are a beginner.
Use a block of paneer instead of cubed paneer. This helps in grating easily.
If you are a rookie, you can use a dessert ring to shape the Tikkis. Alternatively, you can also use Sushi shapers to shape the Tikkis.

Method

Prep Work

Wash, halve and boil the potatoes. Drain them completely, allow them to cool and peel the potatoes. Grate the paneer.

Making the Tikki mixture

To a mixing bowl, add the boiled potatoes, ground spices, cashews, raisins, crushed coriander seeds, grated paneer, salt, finely chopped ginger and chopped cilantro. Bring together everything, mash the potatoes, mix and combine everything to a stiff dough.

Shaping the Tikkis

When done, divide the mixture into 15 equal portions. Shape each portion into a 1 inch thick roundel, like you see in the picture.

Air fryer temperature and settings

Brush each Tikki with 1/4 tsp oil or spray them with an oil spray. Arrange them in the air fryer basket in a single layer. Air fry for 12 minutes at 350F (180C). At the half way mark, flip the Tikkis with a wooden or silicon spatula and continue to finish cooking the other side.

In picture 7, the Tikkis are shown after 1/2 way mark (after 6 mins of air frying). Picture 8 shows the fully air fried Tikkis ( 12 mins of air frying).

Oven Method

If you do not have an air fryer, you can also make this in the oven. In fact, the oven method is the best for making a large batch of these yummy treats. Preheat oven to 350F (180C). Arrange the shaped Tikkis on a lined baking sheet. Brush each roundel with 1/4 tsp oil.

Bake in the preheated oven for 15 minutes. Flip the Tikkis after the 8th minute and continue to finish baking for the remaining time.

Stovetop Method

No air fryer or oven? No sweat at all! Heat a cast iron gridle and brush the surface with 1 tbsp oil. Place about 5 to 6 shaped roundels on the gridle and cook on medium flame until golden brown on both sides.

A batch of these take about 3 to 4 minutes on medium heat when cooked on stovetop. My favorite gridle for this is the 10 inch Lodge Cast Iron gridle. Alternatively, a 10 inch skillet also works here.

More Rice Recipes

air fryer aloo paneer tikkis served over a rustic serving tray lined with unbleached parchment paper. Green chutney and sweet chutney in two small bowls placed on the platter. Cilantro leaves as garnish and a spoon by the side.

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5 from 7 votes

Aloo Tikki

Potatoes, Paneer, nuts and raisins come together in this easy snack that also make for great burgers.

Prep Time10

Cook Time30

Course: Appetizer, Snacks

Cuisine: Indian

Servings: pieces

Calories: 58kcal

Equipment

1 Air fryer or Oven . Please refer blog post for various cooking methods
1 Mixing bowl
1 Sauce Pan
1 set of measuring spoons and cups
1 Spatula

Ingredients

10 oz boiled and peeled potatoes Use 3 medium size potatoes and boil in a sauce pan.
1 cup grated panner
12 cashews chopped roughly
3 tbsp Raisins
1 tsp crushed coriander seeds
1 tsp ground cumin
1 tsp Garam masala
1.5 tsp Red paprika
1.5 tsp very finely chopped ginger
3 tbsp finely chopped cilantro
1.5 tsp Kosher salt or to taste
2 tbsp vegetable oil

Instructions

Prep Work

Wash, halve and boil the potatoes.
Drain them completely, allow them to cool and peel the potatoes.
Grate the paneer.

Making the Tikki mixture

To a mixing bowl, add the boiled potatoes, ground spices, cashews, raisins, crushed coriander seeds, grated paneer, salt, finely chopped ginger and chopped cilantro.
Mash the potatoes, mix and combine everything to a stiff dough.
Shaping the Tikkis
When done, divide the mixture into 12 equal portions.
Shape each portion into a 1 inch thick roundel.
Air fryer temperature and settings
Brush each Tikki with ¼ teaspoon oil or spray them with an oil spray.
Arrange them in the air fryer basket in a single layer. Air fry for 12 minutes at 350F (180C).
At the half way mark, flip the Tikkis with a wooden or silicon spatula and continue to finish cooking the other side for the remaining 6 mins.

Oven Method

Preheat oven to 350F (180C).
Arrange the shaped Tikkis on a lined baking sheet.
Brush each roundel with ¼ teaspoon oil.
Bake in the preheated oven for 15 minutes.
Flip the Tikkis after the 8th minute and continue to finish baking for the remaining time.

Stovetop Method

Heat a cast iron gridle and brush the surface with 1 tablespoon oil.
Place about 5 to 6 shaped roundels on the gridle and cook on medium flame until golden brown on both sides.

Notes

Air fryer timings and settings may vary depending on the capacity, model and brand.
Nutritional values provided here are a rough estimate and given as a courtesy.
Please refer the blog post for tips and tricks to make the best Aloo Tikki.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Air Fryer Broccoli With Chili Crisp

March 11, 2022 By anusha 7 Comments

Meet our latest favorite snack- three ingredient air fryer broccoli with chili crisp. Wondering what chili crisp is? I will get to that in a bit. But before that, here is why you should cook broccoli only in the air fryer- It is ridiculously simple, effortless and so delicious that you cannot stop making it.

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Have I told you how much I love my air fryer yet? In case I have not, you can consider this as my declaration of undying love for my air fryer. To put it in a very English style, it is this wicked appliance that has changed lives forever. I m quite new to this air frying business and I must admit, I am chuffed about its versatility.

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Lao Gan Ma- Spicy Chili Crisp

If you have read the title and are wondering what Chili crisp, let me put it in one short sentence- It is the condiment that will make your life so much better. To elaborate, this is an Asian condiment that is a concoction of crispy chili flakes and garlic in oil.

Lao Gan Ma is a popular brand that makes this amazing condiment. You can find this is Asian supermarkets and it is absolutely worth all the hype.

5 ways to use Lao Gan Ma Chili Crisp

Spoon some of it over your daily eggs. And jazz up your breakfast.
Add some to your fried rice or ramen.
Or use it as a marinade for Paneer and tofu dishes.
You can add it as a topping on your soups. The crispy garlic adds a welcome bite to the otherwise smooth texture of soups.
Try adding some to your pasta. Begin with Aglio Olio and thank me later.

Ingredients

I have just used two ingredients for this recipe.

Broccoli

Choose the greenest, freshest broccoli you can find. I recommend picking heads that have a tender stem. These roast beautifully and taste juicy.

Lao Gan Ma Chili crisp

Although I have used this particular brand, you can use other brands of this sauce too. So what if you do not have access to this?

Lemon juice

When I was a 12 something kid, my aunt introduced me to the concept of squeezing some lemon on to veggies and salads. I have never looked back since. For me, any roast vegetable dish is incomplete without some lemon juice. While this is optional, it is highly recommended.

Substitutes for Chili Crisp

You can use 1 tsp oil, 1 tsp garlic powder and 1/2 tsp salt instead of the Lao Gan Ma sauce. These work well for making some crispy air fried broccoli too.

Expert tips

Here are some things that I have observed while roasting veggies. I hope you find these pointers useful, especially if you are a beginner.

Always make sure that the veggies are dry and free from any kind of moisture. When there is moisture, the veggies begin to steam instead of roasting.
Do not over crowd them in the pan. This again releases steam and the veggies become soggy.
When roasting veggies like broccoli or cauliflower, do not roast them for too long or in very high temperatures. Doing either of these will dry the veggies out and they wont be juicy after they are done roasting.
I recommend using a salad spinner to dry the chopped veggies. Yes, a salad spinner is not just great for greens but also for chopped veggies. Alternatively, you can wipe them dry with a paper towel and then dry under the fan for a few minutes.

Shelf life, Make ahead and Storage

These crispy broccoli florets are best when they are made fresh and served immediately. However, you can make them ahead if you desire. Air fried broccoli keeps well in an air tight container in the fridge for 2 days.

A word of caution though- the broccoli will not be crispy after it cools down. They soften up but are still good to eat. To serve refrigerated broccoli, gently warm them up in a microwave for 1 min and serve.

Recipe Notes

The chili crisp oil has salt added to it and this is more than sufficient for the quantity of broccoli mentioned in this recipe. However, if you prefer a little more salt, please add up to 1/2 tsp salt to the broccoli while tossing.
The roasted broccoli loses its crispy texture once it cools down fully. For this reason, I recommend serving it immediately after air frying.

Method with pictorial

Prep Work

Our first step is to prep the broccoli. Chop the base of the broccoli and separate the florets. Place them in a colander and wash them thoroughly under water.

When done, place them in a salad spinner and spin to dry or wipe them with a paper towel. Spread them out on a kitchen towel and allow to dry under the fan for a few minutes.

Tossing the broccoli

In a mixing bowl, place the prepared broccoli florets. Add the chili crisp oil to the broccoli and gently rub it onto the florets.

Air frying

Arrange the broccoli pieces in the air fryer basket. When arranging, make sure they are not crowded. I have a 6 quart air fryer and so I could fry the entire batch in one go. If your air fryer basket is smaller, I recommend roasting the broccoli in two batches.

Air fryer timings

Roast in the air fryer at 375 F (190 C) for 8 minutes, shaking at the half way mark. When done, transfer to a serving tray and squeeze lemon juice. Serve immediately.

Oven roasted broccoli

If you do not have an air fryer, you can make these in the oven too. Preheat the oven to 400F (200C). On a baking sheet, arrange the broccoli florets in a single layer. Make sure there are no overlaps.

Bake in the preheated oven for 15 to 20 minutes tossing them around the 8th minute mark. Continue to bake them till they are crisp and brown around the edges. Once done, squeeze lemon juice over the roasted pieces and serve immediately.

More Ways To Cook Broccoli

broccoli tossed with chili crisp air fried till crisp

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5 from 7 votes

Air fryer broccoli with spicy chili crisp

This 3 ingredient crispy air fryer broccoli is so good. And it is effortless and quick to rustle up.

Prep Time10

Cook Time8

Course: Appetizer, Snack

Cuisine: International

Servings:

Calories: 82kcal

Equipment

1 Air fryer
1 Mixing bowl
1 set of measuring spoons

Ingredients

1 pound broccoli florets
1 tbsp Spicy chili crisp
1 tbsp lemon juice or adjust to your liking

Substitutes for Spicy Chili Crisp

1 tsp Garlic powder
1/2 tsp salt or to taste
1 tsp Oil

Instructions

Prep Work

Chop the base of the broccoli and separate the florets.
Place them in a colander and wash them thoroughly under water.
When done, place them in a salad spinner and spin to dry or wipe them with a paper towel.
Spread them out on a kitchen towel and allow to dry under the fan for a few minutes.

Tossing the broccoli

In a mixing bowl, place the prepared broccoli florets.
Add the chili crisp oil to the broccoli and gently rub it onto the florets.

Air frying

Arrange the broccoli pieces in the air fryer basket.
When arranging, make sure they are not crowded.
Roast in two batches if your basket is small.

Air fryer timings

Roast in the air fryer at 375 F (190 C) for 8 minutes, shaking at the half way mark.
When done, transfer to a serving tray and squeeze lemon juice.
Serve immediately.

Oven roasted broccoli

Preheat the oven to 400F (200C). On a baking sheet, arrange the broccoli florets in a single layer.
Make sure there are no overlaps.
Bake in the preheated oven for 15 to 20 minutes tossing them around the 8th minute mark.
Continue to bake them till they are crisp and brown around the edges.
Once done, squeeze lemon juice over the roasted pieces and serve immediately.

Notes

The chili crisp oil has salt added to it and this is more than sufficient for the quantity of broccoli mentioned in this recipe. However, if you prefer a little more salt, please add up to 1/2 tsp salt to the broccoli while tossing.
The roasted broccoli loses its crispy texture once it cools down fully. For this reason, I recommend serving it immediately after air frying.
Air fryer timings will vary based on the brand, capacity and model.
Please refer the blog post for expert tips on roasting veggies.
Nutritional information shared is a rough guide and is given as a courtesy.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday.

More Air Fryer Recipes

Avocado Toast- 4 ways (Vegan)

March 10, 2022 By anusha 7 Comments

Avocado toast probably won the internet some half a decade back. But as you all know, I m this lazy person who takes forever to share these kind of recipes. Well, better late than never, isn’t it? So, here we are with 4 delicious ways of making some creamy, flavor packed and vegan avocado toasts.

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I make avocado toast almost every week. It truly amazes me when I think that I have not shared my ways of doing this on the blog. Over the years, I have experimented so much with this trend. I guess the only trend I m yet to hop on to is the grated egg avocado toast version.

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Like they say, all in good timing. This week, I intend to share a few healthy snack recipes. And this is the first. In our house, we love this toast as breakfast and as a quick bite at the 5 PM mark.

Ingredients

Think of this recipe as a building block. The base remains the same. The ideas for the toppings are endless. I m just going to share four topping ideas which are our favorite. Check out the variations section for more topping ideas.

Bread

Any bread is great for this toast. On the day I made this, I used a sourdough Panini bread. You can also use rye bread or just regular whole wheat bread. All of these taste great. Other breads that work well for this include the classic focaccia and regular white sandwich bread.

Smashed avocado

We love smashed avocado in our house. It is our favorite dip and I use just 4 ingredients to make the creamiest smashed avocado. To make the best smashed avocado, use ripe avocados. And then some garlic. Because, garlic makes everything better.

Vegetables

As someone who loves crisp salad veggies, it is impossible for me to not add them to my snacks. For the variations mentioned here, we will be using fresh cucumbers, tomatoes, onions and herbs.

Condiments

I have used three different condiments here. Almond cilantro pesto, Gochujang sauce and Za’atar spice blend are what I have used.

Method

Make the base

To begin with, pit the avocados and scoop the flesh out. Transfer to a mixing bowl. Add lemon juice and salt. Mash well with a fork. Add the grated garlic and mix well. This is our smashed avocado.

Toast the bread

Next step is to toast the bread. This is optional but recommended. Heat a girdle with vegan butter. Place the bread slices and toast till golden. Do this on low heat to get an evenly golden and crisp crust.

If you do not want to use vegan butter, you can also use light olive oil instead. Alternatively, you can leave the oil or butter out and pop the bread in a toaster. I do not have a toaster and so, I chose to toast the bread on a gridle.

Korean Style Avo Toast

Our first version is a Korean inspired toast featuring our base + a hot and sweet Gochujang sauce. To make this, apply 2 tablespoon of smashed avocado on the toasted bread. Spread it evenly.

In a bowl, combine 2 teaspoon Gochujang sauce and 1 tsp maple syrup. Stir well. Drizzle this sauce over the toasted bread. Arrange 6 to 8 slices of cucumber on the bread. Pour the remaining sauce over the cucumber. Serve immediately.

Cucumber, Olive and Mint Avo Toast

For the second version, we are not going to be adding any condiment. Once you have spread the smashed avocado on the toasted bread, arrange the cucumber slices, pitted green olives and top with fresh mint. Enjoy immediately.

Za’atar Avo Toast

If I have to pick one favorite spice blend, I think I will go with Za’atar. Maybe its the thyme. Maybe it s the sesame. I do not know. But its magic. For this version, 2 thin tomato slices over the smashed avocado. Place 2 thin slices of onions on this. Sprinkle 1 tsp Za’atar over this. Garnish with finely chopped parsley if desired. Enjoy.

Pesto Avo Toast

This one is a classic that never fails. Arrange thinly sliced tomatoes and onions over the smashed avocado. Spoon 2 tsp of Pesto over this. I have used my homemade almond cilantro pesto for this but you can also use regular basil pesto. Once done, garnish with finely chopped basil and parsley and dig in.

Variations

Low carb avocado toast

If you are not keen on eating bread, then you can use roasted sweet potato as a base and make the same toast. To make sweet potato avocado toasties, scrub the sweet potatoes and slice them thickly. Brush with olive oil and roast in a preheated oven at 425 F for 5 minutes.

At the 5th minute mark, flip the sweet potato slices and continue to bake for another 3 to 4 minutes or until they are cooked through. Now, use these roasted sweet potato slices as a base for your toast instead of regular bread.

Other variations

Top them with nuts. Add toasted walnuts, almonds or even peanuts for crunch and some Omega 3 boost.
Sprinkle seeds. Toasted flax seeds, hemp seeds, pepitas and sunflower seeds are all great as toppings.
Include microgreens. We love alfalfa sprouts and fenugreek sprouts. Other microgreens can also be used to give the toast a nice nutrition boost.
Use a combination of veggies like roasted beets, carrots or even butternut squash as a topping. All of them taste really delicious.

Recipe Notes

Toasting the bread is optional but it gives a nice crispy texture to the bread.
I do not recommend storing the smashed avocado for longer than a day in the fridge. So, I always make it fresh whenever we are ready to eat.
Enjoy the toast as soon as you assemble them. These are best eaten warm.

Serving Suggestions

If you are serving this as an after-school snack, add some fruits or chips to make it a kid-friendly filling meal. You can also add some dried fruit or nuts.

Another option is to serve this with fresh fruit juice or a smoothie. This is great if you are looking for a mid-morning or post- workout snack.

More Avocado Recipes

Sweet Potato And Chickpeas Curry

February 26, 2022 By anusha Leave a Comment

This easy sweet potato and chickpeas curry has so many good things about it. Where do I start? Hmmm… let me see. To begin with, it is vegan. And then it is also gluten-free. But wait. It also has no oil. It gets even better. Because this is an Instant Pot and stove-top friendly recipe that just needs one pan or pot.

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Sold on the idea? Good. Let us get started. This is what I call an almost dump and go recipe, in the sense that we will be finishing off with a few ingredients towards the end. More on that later. But for now, let us have a look at the ingredients, shall we?

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Ingredients

Most of the ingredients in this curry are pantry staples. We won’t be using anything exotic with the exception of curry powder and ground coriander.

Garlic+Onions

Since this is a zero-oil recipe, I recommend using white or yellow onions. These are less pungent when compared to the red ones and are ideal for these type of curries that are subtle in flavor.

Ginger Garlic Paste

The first time I made the curry, I did not add the ginger garlic paste. I felt something was amiss. This otherwise mild recipe needs some heat and ginger was the perfect addition. And there really is no such thing as too much garlic, is there?

Ground spices

An interesting mix of spice blends go into this curry. We will be using Garam Masala, Curry powder, ground turmeric and some smoked paprika here. If you are looking for a spicier version, I recommend adding 3/4 teaspoon cayenne as well.

Tomatoes

Let me tell you a secret. I absolutely loathe chopping tomatoes. And that is exactly why you will always find tins of chopped tomatoes in my pantry. This curry used canned chopped tomatoes and that is one more reason why this is my go-to curry recipe for a busy week night.

Liquids

To bring out the best in this recipe, I recommend using vegetable stock. Try to use low-sodium vegetable stock for a healthier version. But if you cannot source some, no sweat. You can always use plain water as well.

Sweet potatoes

I have used the Garnet variety of sweet potatoes for this curry. These have a beautiful orange flesh and are ideal for cooking in the Instant Pot. You can also use Japanese sweet potatoes instead.

Chickpeas

We will be using canned chickpeas for making this curry. To use canned chickpeas, drain them in a colander. Do not throw away the liquid. This is what is called as aqua-faba and is a great substitute for eggs. Once you drain the chickpeas, wash them thoroughly under running water. That is it.

Coconut milk

To give this curry a rich and creamy texture and mouth-feel, we will be adding coconut milk after it is cooked. I have used canned coconut milk that is low fat and thin. Please do not use coconut cream for this recipe.

Not a fan of coconut milk? You can use unsweetened natural almond milk or 1/4 cup cashew cream instead. Both taste just as delicious.

Lemon juice

I highly recommend adding this to the curry because it balances all the flavors and tastes beautifully.

Cilantro

This simple curry thrives on cilantro for that burst of freshness and flavor. While you can always skip it, adding some will definitely give the curry a brilliant flavor.

Shelf life and storage

This curry is freezer-friendly. To freeze leftovers, divide into 1 cup portions, label and freeze. Thaw in the fridge overnight or at room temperature for 2 hours. Once thawed, reheat over gentle flame and serve hot.

When frozen correctly, this curry keeps well for 3 months in the freezer. You can also keep this curry refrigerated in a clean air tight container for 3 days.

Variations

Add more veggies. Other vegetables you can tip into the pot include zucchini, carrots, regular potatoes and butternut.
Use other beans. Chickpeas can be substituted with canned navy beans or canned kidney beans.

Recipe Notes

Peel and chop the sweet potatoes into cubes that are of the same size. This helps in even cooking.
Do not simmer the curry for more than 3 minutes after adding the coconut milk. Coconut milk should not be simmered for long or on high heat.
If you are making this curry on the stove-top, use a heavy bottomed pan like a Dutch oven. Make sure to stir the curry every now and then to prevent the bottom from burning.

Method

Prep

Drain the chickpeas in a colander, rinse under water and set aside. Peel and chop the sweet potatoes, garlic and onion. Assemble the rest of the ingredients.

In the Instant Pot

Wipe the inner pot dry and insert it into the Instant Pot. Add the garlic, onions, ginger garlic paste, ground spices, salt, sweet potatoes, drained chickpeas, chopped tomatoes and 2 cups vegetable stock in the pot in this order. Stir well.

Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE TO SEALING.

Instant Pot Timings and Mode

Plug in the Instant Pot, press PRESSURE COOK -HIGH PRESSURE and set the timer to 7 minutes. Wait for the cooking cycle to complete. PRESS CANCEL when done. Now, immediately do a quick pressure release by turning the VALVE to VENTING.

Open the lid and stir to combine. Now, add the coconut milk and lemon juice. Mix well. PRESS SAUTE-NORMAL for 2 minutes and wait for the SAUTE CYCLE to COMPLETE. Garnish with finely chopped cilantro. Serve hot with rice or Naan.

Stovetop method

Water saute

To a 6 quart Dutch oven, add the garlic, ginger garlic paste and onions. Add salt and 1/4 cup water. Now, cook this till the garlic and onions become soft. This takes around 4 to 5 mins on medium heat. This is the most important step. Do not rush through this process or your curry will have a predominant raw onion and garlic flavor.

Cooking sweet potatoes

When done, add the remaining ingredients except the coconut milk, lemon juice and cilantro. Stir well to combine. Continue to cook until the sweet potatoes are soft and tender but still hold shape.

Finishing

This will take about 10 to 15 minutes on low to medium heat. When done, add the coconut milk and lemon juice and stir well. Simmer on low heat for 2 to 3 minutes. Garnish with cilantro and serve hot.

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vegan sweet potato and chickpea curry serve in an asymmetrical bowl placed over a similar asymmetrical deep plate. Kept on a burlap mat against a black backrdrop. Cilantro leaves scattered by the side.

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Sweet Potato and chickpeas curry

This naturally vegan and gluten free curry is the answer to all busy week night woes. With just 10 minutes of prep and minimal baby sitting, this warm curry is a perfect meal when served with rice or Naan.

Prep Time10

Cook Time10

Instant Pot Pressure Building Time15

Course: Mains

Cuisine: Fusion, International

Servings: people

Equipment

1 chopping board
1 peeler
1 sharp knife
1 Colander
1 6 quart Instant Pot or 6 quart Dutch oven or a similar heavy bottomed pan.
1 ladle

Ingredients

1.5 tbsp peeled and sliced garlic
1 cup finely chopped white onions
1 tsp ginger garlic paste
3/4 tsp ground turmeric
1 tsp garam masala
1 tsp curry powder
1.5 tsp smoked sweet paprika
Salt to taste
1 pound sweet potatoes peeled and chopped
1 can chickpeas drained (14 oz can)
1 can chopped tomatoes (14 oz)
2 cups vegetable stock
1 cup low fat coconut milk
1 tbsp lemon juice freshly squeezed
2 tbsp chopped cilantro leaves

Instructions

Prep

Drain the chickpeas in a colander, rinse under water and set aside.
Peel and chop the sweet potatoes, garlic and onion.
Assemble the rest of the ingredients.

In the Instant Pot

Wipe the inner pot dry and insert it into the Instant Pot.
Add the garlic, onions, ginger garlic paste, garam masala, ground turmeric, sweet paprika, curry powder, salt, sweet potatoes, drained chickpeas, chopped tomatoes and 2 cups vegetable stock in the pot in this order.
Stir well.
Ensure that the sealing ring has been fitted properly into the lid.
Close the Instant Pot and turn the VALVE TO SEALING.

Instant Pot Timings and Mode

Plug in the Instant Pot, press PRESSURE COOK -HIGH PRESSURE and set the timer to 7 minutes.
Wait for the cooking cycle to complete.
PRESS CANCEL when done.
Now, immediately do a quick pressure release by turning the VALVE to VENTING.
Open the lid and stir to combine.
Now, add the coconut milk and lemon juice.
Mix well. PRESS SAUTE-NORMAL for 2 minutes and wait for the SAUTE CYCLE to COMPLETE.
Garnish with finely chopped cilantro.

Notes

Peel and chop the sweet potatoes into cubes that are of the same size. This helps in even cooking.
Do not simmer the curry for more than 3 minutes after adding the coconut milk. Coconut milk should not be simmered for long or on high heat.
If you are making this curry on the stove-top, use a heavy bottomed pan like a Dutch oven. Make sure to stir the curry every now and then to prevent the bottom from burning.
Instant Pot timings may vary based on geographic locations.
Nutrition values mentioned are approximate estimates. Please consult a certified nutrition expert for more insights.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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Palak Khichdi- Instant Pot & Stove Top

February 14, 2022 By anusha 5 Comments

Palak Khichdi ; a creamy medley of spinach, rice and moong lentils, is what we call the best comfort food ever. May it be after a long work day or when one of us is sick or when we do not have the energy to cook or order take-out, this easy meal wins in each of these situations. This quick one pot meal uses frozen spinach and peas. So, all you have to do is just chop some onions and garlic.

My love for Khichdi began in Baroda. I owe it to my house help S, for having taught me this simple, rustic and nutritious recipe. When winter used to be at its coldest back there, she used to bring home bunches of fresh spinach and mounds of green peas. She wouldn’t stop there.

Back bent and sitting cross legged in my sunny balcony, she used to sort all of these and put them away for all the forthcoming wintery special meals including this Khichdi. I miss her so much and this recipe is in memory of her.

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Ingredients

Ghee

Like any Khichdi worth its salt, this also uses ghee. But if you must make a vegan version, use cold-pressed peanut oil in its place. I will not recommend using butter or coconut oil for this.

Whole spices

A long time ago, I learned that bay leaf does magic to any dish. And that is true for this recipe as well. For the Tadka (tempering), we will be using bay leaves and cumin seeds.

Lahsooni Palak Kichdi

Wondering what Lahsoon is? Well, Lahsoon in Hindi means garlic. After all what is life without garlic? Right? This simple dish thrives on garlic for flavor. So, please do not skip it.

Onions+ ground spices

I have used regular red onions plus basic pantry staples like ground coriander, paprika and turmeric for this. That is all we will be needing for spicing and flavoring this dish.

Rice

While many Khichdi recipes call for short grained rice, I have used Basmati for this one. You can also use regular Sona Masoori rice or even Jeera Sar rice for making this dish.

Moong

Moong lentils are easy on the stomach and known to keep acidity at bay. This is my go-to lentil if I m cooking Dal for dinner. If you want to switch the lentils or experiment with this recipe, you can also use red lentils (Masoor Dal) in its place. Another option is using split green moong dal. If you are using the latter, I recommend soaking it in warm water for 30 minutes ahead of cooking.

Spinach and peas

For convenience sake, I opted for frozen spinach and peas. You can always use fresh spinach and peas. You will need 200 grams finely chopped spinach for this recipe along with 3/4 cup fresh shelled peas.

Water

For this Kichri, we will be adding water at two stages. The first stage is when we will pressure cook everything. The second stage is where we will adjust the consistency by adding hot water. Please do not use cold water while adjusting the consistency. The water should be boiling hot.

Variations

You can use a combination of lentils – Moong and Masoor. This will give a nice protein boost as well.
Switch the Basmati to any short grained rice. Remember to add 1 cup more water while pressure cooking, if you are doing this. You can also use Kali Jeera, Ambe Mohar or Govindobhog variety of rice for this recipe.
Add more veggies for a more nutritious and colorful meal. Carrots, zucchini, cauliflower, broccoli, potatoes and beans are all great.

Serving Suggestions

Any Kichdi tastes best when served with pickles, yogurt and Papad. If you are looking for other interesting ways to serve this rustic dish, I suggest pairing it with Gujarati Kadhi or a chilled cucumber Raita.

Palak Kichdi for Babies

You can easily make this a wholesome meal for babies. Aditi, my daughter has always enjoyed this with yogurt. I recommend this for babies who are 11 months and older. Skip the red paprika if you are making a baby-friendly version.

Recipe Notes

Soaking rice and lentils is recommended to minimize cooking time.
I have used frozen spinach and peas for convenience. Baby spinach also works well here. Use pre-washed baby spinach for making the prep work a breeze.
Use a 3 liter deep pressure pan for making this recipe to avoid spills and overflows.
Pressure cook on medium flame to avoid burning or the rice sticking to the bottom.
There is no need to thaw the frozen spinach or peas. Just add them directly and cook away.
You can make this recipe in the Instant Pot as well. Refer the Instant Pot Method under the ‘Method’ column for timings and mode. If you are using the Instant Pot, you can make this without ghee as well.
The water should be boiling hot when you add it to the cooked khichdi. Adding cold water will make it gloopy and lumpy.
After cooking the Kichdi, fish out the bay leaves and discard them.

Method

Prep work

Wash the rice and lentils in a colander. Add this to a mixing bowl, add water and let it soak for 10 minutes. In the meantime, chop the onion and garlic and assemble the remaining ingredients

Instant Pot Palak Khichdi (No Oil)

Insert the inner pot into the Instant Pot. Add the bay leaf, cumin seeds, garlic, onions, the ground spices and salt. Drain the soaked rice and lentils and add this to the inner pot. Add frozen spinach cubes and peas. Now, add 4 cups water and stir to combine.

Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the Instant Pot and turn the VALVE TO SEALING. Plug in the Instant Pot and turn on PRESSURE COOK MODE (MANUAL in OLDER MODELS) on HIGH for 6 MINS. Allow the cooking cycle to complete. Wait for the pressure to release naturally.

When the natural pressure release is complete, PRESS CANCEL and open the lid. Stir the khichdi once with a ladle. Add 1 cup boiling water and combine well. Now turn on SAUTE MODE – NORMAL for 2 minutes and allow the Khichdi to simmer.

Once done, serve piping hot with pickles and Papads.

Pressure Cooker Palak Dal Kichdi

To make this in a stovetop pressure cooker, heat a 3 liter deep pressure pan with ghee or oil. When hot, add the cumin seeds and bay leaves. Allow the spices to crackle. Once done, add the garlic and sauté on medium flame till garlic begins to brown.

Now, add the finely chopped onions and fry them till soft. Tip in the ground spices and mix well. Sauté on medium flame for 20 seconds and immediately add the peas and spinach. Stir once. Drain the soaked rice and lentils. Add 4 cups water to this. Now, add the rice+lentils+water to the cooker. Stir to combine.

Insert the sealing ring into the pressure cooker lid and close the cooker. Put on the whistle and cook on medium flame for 4 whistles. This takes roughly 15 minutes. When done, wait for the pressure to release naturally.

After the pressure releases, open the lid. Mix once or twice. Add 1 cup boiling water and stir well but carefully. Simmer on low heat for 2 to 3 minutes. When done, serve hot with accompaniments of your choice.

creamy palak khichdi served in an iron wok placed over a burlap mat on a wooden chopping board. Gujarati Kadhi served as an accompaniment. Wooden spoon by the side of the wok.

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4 from 1 vote

Palak Khichdi

Creamy Palak Khichdi with spinach, fragrant Basmati and Moong lentils is a wholesome one pot meal that comes together in a jiffy.

Prep Time15

Cook Time10

Course: Main Course, Mains

Cuisine: Indian, North Indian

Servings: persons

Calories: 310kcal

Equipment

1 6 quart Instant Pot or 3 liter capacity stovetop Pressure Cooker
1 Mixing bowl
1 set measuring cups and spoons
1 ladle

Ingredients

For soaking rice and lentils

6 tbsp Moong lentils
3/4 cup Basmati rice
2 cups water

For the Spinach Kichdi

1.5 tbsp ghee or peanut oil (read blog post for more details)`
2 small bay leaves
1.5 tsp cumin seeds
1 tbsp finely chopped garlic
1 cup finely chopped onions
1 tsp red paprika (red chili powder)
1.5 tsp ground coriander
1 tsp ground turmeric
2 tsp Salt or to taste
200 grams frozen spinach
3/4 cup frozen peas
4 cups water
1 cup boiling hot water

Instructions

Prep work

Wash the rice and lentils in a colander.
Add this to a mixing bowl, add 2 cups water and let it soak for 10 minutes.
In the meantime, chop the onion and garlic and assemble the remaining ingredients

Instant Pot Palak Khichdi (No Oil)

Insert the inner pot into the Instant Pot.
Add the bay leaf, cumin seeds, garlic, onions, the ground spices and salt.
Drain the soaked rice and lentils and add this to the inner pot.
Add frozen spinach cubes and peas.
Now, add 4 cups water and stir to combine.
Ensure that the sealing ring has been fitted properly into the Instant pot lid.
Close the Instant Pot and turn the VALVE TO SEALING.
Plug in the Instant Pot and turn on PRESSURE COOK MODE (MANUAL in OLDER MODELS) on HIGH for 6 MINS.
Allow the cooking cycle to complete.
Wait for the pressure to release naturally.
When the natural pressure release is complete, PRESS CANCEL and open the lid.
Stir the khichdi once with a ladle.
Add 1 cup boiling water and combine well.
Now turn on SAUTE MODE - NORMAL for 2 minutes and allow the Khichdi to simmer.
When done, serve hot.

Pressure Cooker Palak Dal Kichdi

To make this in a stovetop pressure cooker, heat a 3 liter deep pressure pan with ghee or oil.
When hot, add the cumin seeds and bay leaves.
Allow the spices to crackle.
Once done, add the garlic and sauté on medium flame till garlic begins to brown.
Now, add the finely chopped onions and fry them till soft.
Tip in the ground spices and mix well.
Sauté on medium flame for 20 seconds and immediately add the peas and spinach.
Stir once.
Drain the soaked rice and lentils.
Add 4 cups water to this.
Now, add the rice+lentils+water to the cooker.
Stir to combine.
Insert the sealing ring into the pressure cooker lid and close the cooker.
Put on the whistle and cook on medium flame for 4 whistles. This takes roughly 15 minutes.
When done, wait for the pressure to release naturally.
After the pressure releases, open the lid.
Mix once or twice.
Add 1 cup boiling water and stir well but carefully.
Simmer on low heat for 2 to 3 minutes.
When done, serve hot with accompaniments of your choice.

Notes

Soaking rice and lentils is recommended to minimize cooking time.
I have used frozen spinach and peas for convenience. Baby spinach also works well here. Use pre-washed baby spinach for making the prep work a breeze.
Use a 3 liter deep pressure pan for making this recipe to avoid spills and overflows.
Pressure cook on medium flame to avoid burning or the rice sticking to the bottom.
There is no need to thaw the frozen spinach or peas. Just add them directly and cook away.
You can make this recipe in the Instant Pot as well. Refer the Instant Pot Method under the 'Method' column for timings and mode. If you are using the Instant Pot, you can make this without ghee as well.
The water should be boiling hot when you add it to the cooked khichdi. Adding cold water will make it gloopy and lumpy.
After cooking the Kichdi, fish out the bay leaves and discard them.
Instant Pot timings may vary based on geographical locations.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Instant Pot Rice Recipes

Vegan Ranch Dip

February 10, 2022 By anusha Leave a Comment

This creamy vegan ranch dip is just what you need with all your appetizers, this Super Bowl season. We love it so much that we use it as a sandwich spread too. I am sure you will love this nut-free, dairy-free and low carb ranch sauce. And you know what is the best part? This has no added preservatives or added colors.

I love ranch. It is and will always be my favorite sauce in all my subs. But I also know that the real deal comes with calories. That is exactly why I experimented a few times and came up with this low calorie ranch sauce. You can also use this as a dressing for your salads.

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Before you begin to wonder why this sauce looks a light green, let me explain. We love our herbs. Usually, herbs are finely chopped and then added to the sauce. But, I chose to blend them with the base. And guess what, the flavor is amazing! You should try it to believe it.

Ingredients

Remember that this is a nut-free and dairy free recipe? That is why we will be using silken tofu as our base.

Silken tofu– This pudding like tofu is nothing short of amazing. From mousse to dressings, they are just fantastic as a base.
Herbs– What is ranch without ‘erbs? Fresh dill and parsley are our stars here.
Aromatics and flavors– Garlic and onion powder are indispensable in this recipe. I used fresh garlic cloves and onion powder. I just want to go ahead and add that onion powder has been a revelation in my pantry.
Jalapeno– It is this that made me fall in love with ranch initially. Chunky peppers full of flavor and very mild in terms of heat- exactly what we need for this recipe.
Vinegar– You cannot make this dip without vinegar. I have added regular white vinegar but you can also add apple cider vinegar. If you do not have either of these, I suggest that you add freshly squeezed lemon juice.
Salt and water– Adjust salt according to your taste. As for water, if you like the sauce to be thick, then I suggest using only 1/4 cup water. If you like it runny, more like a dip, then 1/3 cup will be perfect.

Shelf life and storage

Since this dip has a lot of fresh herbs, I tend to make it whenever we feel like some. I will not recommend freezing this since the texture changes after freezing. When stored in a sterilized glass jar, this keeps well for 5 days in the fridge.

Serving suggestions

Use this creamy sauce as a spread on sandwiches or even burgers.
Add them to Nachos.
Make a fusion mezze platter and include this dip.
Serve it as is with some appetizers. My favorite dish to serve alongside this are air fried mushrooms.

Recipe Notes

Use a high speed blender to blend all the ingredients. I have used my Ninja Foodi hot and cold blender here. This is not a sponsored post and I must mention that blending in this cool blender is a breeze.
Please store this dip only in a sterilized glass jar.
You can add 1/2 tsp freshly cracked black pepper after blending the dip if you like a spicier sauce. For us, the heat from jalapenos hit the spot perfectly and so, I skipped this.

Method

There really is nothing to do in this recipe except put everything in a blender and just blend till smooth.

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5 from 1 vote

Vegan Ranch Dip

This creamy vegan ranch dip is a low calorie version of the classic Ranch. Tastes great with all appetizers and as a sandwich spread.

Prep Time10

Course: Accompaniment, Dip

Cuisine: American

Servings: cups

Calories: 132kcal

Equipment

1 high speed blender

Ingredients

1/4 cup dill leaves
1/4 cup parsley
1 jalapeno sliced
1 peeled garlic clove
1 tsp onion powder
2.5 tbsp white vinegar
3/4 tsp Kosher salt or to taste
300 grams Silken tofu
1/4 cup water

Instructions

Place all the ingredients in a high speed blender.
Blend to a smooth sauce.
Transfer to a sterilized glass jar and use as required.

Notes

If you like a spicier ranch, you can also 1 tsp freshly cracked black pepper after grinding the sauce. I did not do this since the jalapeno itself was spicy.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Recipe Index

History

Ingredients

Vegetables for Kerala Avial

Root veggies

Green beans

Squash

Other vegetables

Spice paste

Yogurt or curd

Variations

Avial without curd

Adding turmeric

Make ahead, meal prep and shelf life

Freezing veggies

Recipe Notes

Chopping veggies

Spice paste

Other things to note-

Dietary specifications

Method

Prep work

Make the coconut paste

Instant Pot Aviyal

Stove top method

Aviyal

Equipment

Ingredients

Vegetables

Spice paste

For finishing

Instructions

Prep work

Make the coconut paste

Instant Pot Aviyal

Stove top method

Notes

For Instant Pot & Air Fryer Recipes

Disclaimer

Nutrition

Explore More Kerala Recipes

How to make zoodles without a spiralizer?

How to use zoodles?

Low carb pasta

Ingredients

Variations

Shelf life and storage

Dietary Specifications

Recipe Notes

Method

Prep work

Steps 1 and 2

Making the sauce

Steps 3 and 4

Steps 5 and 6

Steps 7 and 8

Steps 9 and 10

<img data-recalc-dims="1" decoding="async" class="aligncenter wp-image-15206 size-large" src="https://i0.wp.com/www.tomatoblues.com/wp-content/uploads/2022/08/zucchini-pasta-step-by-step-tutorial-6.jpg?resize=490%2C735&#038;ssl=1" alt="" width="490" height="735" />Steps 11 and 12

Steps 13 and 14

Steps 15 and 16

Tossing the zoodles in the sauce

Steps 17 and 18

Zucchini Spaghetti

Equipment

Ingredients

For the zoodles

For the sauce

Instructions

Prep work

Making the sauce

Tossing the zoodles in the sauce

For Instant Pot & Air Fryer Recipes

Disclaimer

Nutrition

Ingredients

Variations

Recipe Notes

Shelf life and storage

Serving suggestions

Explore More Kuzhambu Recipes

Steps 11 and 12