Tomato Blues logo

Home » Recipe Index

Recipe Index

Jalapeno Poppers Air fryer & Oven

By Leave a Comment

Cheesy Jalapeno Poppers in the air fryer are the perfect snacks for game nights, parties, gatherings and any occasion that calls for a celebration. These cheesy bites are  fantastic appetizers as well. The air fryer just made this effortless because it takes less than 30 minutes to put together.

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

 

jalapeno cheese poppers air fried and served with a vegan ranch dip. These fried poppers are placed on a baking sheet laid out on a rustic metal tray.

It is football season y’all! My 8 yo has taken a fancy to the soccer recently and we have been contemplating introducing her to it by letting her watch a few games this season. And what is a game night without a few snacks, eh?

[feast_advanced_jump_to]

Five reasons to make these this game season

  1. Literally takes 30 minutes and you can involve the tweens in the prep work.
  2. The spicy kick from jalapenos + the creamy cheese is a combination to die for.
  3. You can easily prep these ahead and air fry them them just before you are ready to eat.
  4. They can be made gluten-free. 
  5. This is a no-oil recipe that can be made in the oven as well.

Ingredients

Obviously, the star here is the Jalapeno. Other than that, we will need some cheese and flavorings.

  1. Jalapenos– Choose even size peppers that are at least 3 inches long. The longer ones are better since they can be cut and cored easily. Cannot find Jalapenos? Try using sweet peppers.
  2. Cheese– For the filling, we will need a combination of cream cheese and cheddar. I recommend using cream cheese that come in blocks as opposed to the ones that come in tubs. 
  3. Bread crumbs– While Panko is very convenient, I m still someone who believes that buying an ingredient for one dish is not wise. If you cannot source Panko bread crumbs, grind 1 and 1/2 slices of bread in a blender using the pulse mode. And there, you have your own bread crumbs. You can find Panko in Asian stores.
  4. Garlic powder– If someone asked me for that one aromatic that I cannot do without in the kitchen, it has to be garlic powder. Even since I tried it the first time, I am hooked to it and even add it to my fried rice. This is amazing for this recipe as well.
  5. Green onions– I have used fresh green onions here. You can also use 1 tsp onion powder instead of these. 
  6. Paprika– You may wonder if this will make these spicier. But trust me, the paprika is just what we need to make these poppers complete.
  7. Salt- I had to add very little salt to this recipe since cheese and cream cheese both have added salt. Please be very cautious while adding salt.

Variations

Peppers

You can try the same filling with different types of peppers. We love this with sweet peppers and Shishito peppers as well. While you can stuff sweet peppers effortlessly, please be gentle with Shishito peppers since they break very easily.

Cheese

I have tried sharp cheddar, mozzarella, parmesan, Monterey pepper jack and regular cheddar for this. Personally, I love the regular cheddar cheese but you can also use a combination of regular and sharp cheddar.

No cream cheese

Feel free to use other cheese if you do not have cheddar on hand. If you do not have cream cheese, you can use ricotta cheese instead. 

Flavorings

Apart from the green onions and garlic powder, you can also use Cajun spice, pizza seasoning or taco seasoning for an interesting twist.

Keto Jalapeno Poppers- Gluten free

If you are looking for a gluten free version of this recipe of you want to customize it to make it keto-friendly, then skip the bread crumbs completely. The only non-keto ingredient here is the bread crumbs. These are added to give these poppers a beautiful crispy golden topping, it can always be skipped for a gluten-free version.

jalapeno cheese poppers air fried and served with a vegan ranch dip. These fried poppers are placed on a baking sheet laid out on a rustic metal tray.

Making ahead, storage and leftovers

You can stuff the peppers and refrigerate them the previous day until you are ready to fry them. If you plan on doing this, do not roll the stuffed peppers in the bread crumbs. Instead, just stuff them, cover and keep them refrigerated. Just before you are ready to air fry them, roll the peppers in the crumbs and then air fry them.

Leftover poppers can be stored in the fridge for up to 3 days. To serve them, reheat gently in the microwave.

Recipe Notes

  1. Allow the cream cheese to soften for at least 20 minutes before using. The cream cheese should be at room temperature.
  2. Use a sharp paring knife to cut the jalapenos into halves. Core them using a sharp spoon instead of a knife to avoid breaking them. If you want a spicier version of these poppers, leave a few seeds in the jalapenos intact.
  3. Replace regular cream cheese with low fat cream cheese if you are worried about the calories.
  4. Check how to make these in the oven under the section titled ‘ Method’.
  5. Do not overcrowd the air fryer basket. Doing this will steam the peppers and make them soggy instead of crispy. There should be at least 1 inch gap between each filled pepper.
  6. Air fryer timings may vary based on its model and capacity.
  7. Serve these poppers immediately after air frying them. The peppers become a bit soggy after they cool down.

Serving suggestions

These poppers are good just on their own. You can also serve them with a mint chutney, just plain ketchup or some ranch dip.

Method

Step 1-Prep the peppers

Wash and wipe dry the jalapenos. Slice them into halves lengthwise. Core the peppers using a sharp spoon and scrape out the edges. Fill each pepper half with 2 to 3 tsp of filling. I recommend using your hands for this. Make sure the filling covers the rim of the peppers too.

Step 2- Make the filling

Soften the cream cheese. Add the softened cream cheese to a mixing bowl along with the shredded cheddar cheese, 1/4 cup bread crumbs, garlic powder, paprika, green onions and salt. Combine everything by gently mashing the cream cheese into the other ingredients. Your filling should resemble something like a pasty dough.

Step 3- Coat them in bread crumbs

Spread out the remaining 1/4 cup bread crumbs over a plate. Now, press the peppers, filling side down, onto the bread crumbs gently. Do this with all the filled peppers.

Air fried jalapeno poppers

Place the filled jalapenos in the air fryer basket. Do not over crowd them. If your air fryer basket is small, then I recommend air frying the peppers in two or three batches. I have a 6 quart air fryer and so I could air fry them all in one batch.

The top picture in the image below shows the poppers when they were done mid way around the 5th minute mark.

Set the temperature to 375 F (190 C) and air fry them for 8 to 10 minutes. Stop mid way around the 5th minute and check on the peppers once. Keep an eye on the peppers after the 8th minute mark since they tend to burn quickly. Air fry the poppers till the cheese is melty and the jalapenos are blistered.

They should look golden brown and crusty at the top after they are done. This should not take you more than 10 minutes for each batch. 

Oven baked cheesy poppers

If you do not have an air fryer, you can bake these in the oven too. Preheat the oven at 375 F ( 190 C). Line a baking tray with parchment paper. Follow the steps from 1- 3. Arrange the stuffed peppers on the tray without any overlaps. They should be spaced at least 1 inch apart. Bake the peppers for 10 to 12 minutes until the tops are golden.

jalapeno cheese poppers air fried and served with a vegan ranch dip. These fried poppers are placed on a baking sheet laid out on a rustic metal tray.

jalapeno cheese poppers air fried and served with a vegan ranch dip. These fried poppers are placed on a baking sheet laid out on a rustic metal tray.
Print Recipe
5 from 1 vote

Air fryer jalapeno poppers

These cheesy jalapeno poppers are just what you need for the game season. They are easy, quick and delicious just on their own or with a dip. You can make these keto-friendly too.
Prep Time10 minutes
Cook Time10 minutes
Course: Appetizer, Snacks
Cuisine: American
Servings: 12 pieces
Calories: 50kcal

Equipment

  • 1 Mixing bowl
  • 1 Paring knife
  • 1 chopping board
  • 1 sharp spoon
  • 1 Air fryer or bake in the oven.

Ingredients

For the filling

  • 4 oz softened cream cheese
  • 1/2 cup shredded cheddar
  • 1/2 cup bread crumbs
  • 1 tsp garlic powder
  • 1.5 tbsp finely chopped green onions
  • 1 tsp paprika
  • 1/2 tsp salt

For the jalapenos

  • 6 jalapenos

Instructions

Prep the peppers

  • Wash and wipe dry the jalapenos.
  • Slice them into halves lengthwise.
  • Core the peppers using a sharp spoon and scrape out the edges.
  • Fill each pepper half with 2 to 3 tsp of filling.
  • Make sure the filling covers the rim of the peppers too.

Make the filling

  • Soften the cream cheese.
  • Add the softened cream cheese to a mixing bowl along with the shredded cheddar cheese, 1/4 cup bread crumbs, garlic powder, paprika, green onions and salt.
  • Combine everything by gently mashing the cream cheese into the other ingredients.
  • Your filling should resemble something like a pasty dough.

Coat them in bread crumbs

  • Spread out the remaining 1/4 cup bread crumbs over a plate.
  • Now, press the peppers, filling side down, onto the bread crumbs gently.
  • Do this with all the filled peppers.

Air fried jalapeno poppers

  • Place the filled jalapenos in the air fryer basket.
  • Do not over crowd them.
  • Set the temperature to 375 F (190 C) and air fry them for 8 to 10 minutes.
  • Stop mid way around the 5th minute and check on the peppers once.
  • Keep an eye on the peppers after the 8th minute mark since they tend to burn quickly.
  • Air fry the poppers till the cheese is melty and the jalapenos are blistered.
  • They should look golden brown and crusty at the top after they are done.

Oven baked cheesy poppers

  • Preheat the oven at 375 F ( 190 C). Line a baking tray with parchment paper.
  • Follow the steps from for prepping and filling the peppers.
  • Arrange the stuffed peppers on the tray without any overlaps.
  • They should be spaced at least 1 inch apart.
  • Bake the peppers for 10 to 12 minutes until the tops are golden.

Notes

  1. Allow the cream cheese to soften for at least 20 minutes before using. The cream cheese should be at room temperature.
  2. Use a sharp paring knife to cut the jalapenos into halves. Core them using a sharp spoon instead of a knife to avoid breaking them. If you want a spicier version of these poppers, leave a few seeds in the jalapenos intact.
  3. Replace regular cream cheese with low fat cream cheese if you are worried about the calories.
  4. Check how to make these in the oven under the section titled ' Method'.
  5. Do not overcrowd the air fryer basket. Doing this will steam the peppers and make them soggy instead of crispy. There should be at least 1 inch gap between each filled pepper.
  6. Air fryer timings may vary based on its model and capacity.
  7. Serve these poppers immediately after air frying them. The peppers become a bit soggy after they cool down.
  8. Nutrition facts provided here is an estimate provided based on an online nutrition calculator tool. This should not be substituted for a professional nutrition expert's advice and must be treated as a rough guide only.

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

Calories: 50kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 226mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Air Fryer Recipes

Brinji Rice- Veg Brinji

By 4 Comments

Brinji rice is a popular South Indian style pilaf that uses whole spices, fresh herbs and thin coconut milk. This delicious one-pot rice pilaf is great for school and work lunches. All you need is a chilled Raita or a spicy Paneer curry and you are good to go. You can easily make this naturally gluten-free dish vegan as well. 

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

Brinji rice served in a black bowl placed over a rustic brown platter. Mint leaves by the side and chilled onion raita at the background.

In this post, I will be sharing how to make this flavorful and aromatic rice in the Instant Pot and stove top pressure cooker. Use the table of contents below to navigate through this post easily.

[feast_advanced_jump_to]

Seeraga Samba vs Basmati

Traditionally, this recipe uses only the short grained Seeraga Samba variety. But in the recent times, this cultivar has become a rare find and Basmati has taken over. You can always make this rice with Seeraga Samba. For the rice: water ratio, please check out our Seeraga Samba Biryani recipe.

I have used long grained Basmati in this recipe. This is ideal for beginner cooks or for anyone making this kind of recipe for the first time.

Ingredients

If I have to break down this recipe into building blocks, this is how it will look.

Basmati rice

Like I mentioned earlier, I have used Basmati rice. The most important thing in this recipe is to soak the rice for the exact amount of time mentioned. Please do not soak for longer.

Ghee 

This dish tastes best when made using ghee. However, please switch to any neutral flavored vegetable oil or vegan ghee if you are looking for a plant-based recipe.

Whole spices

What is a pilaf or biryani without spices? This dish is no exception. It is replete with whole spices and I will not recommend skipping any of them. The secret to getting any Biryani right is to add the whole spices to the oil/ghee only after it has heated up well.

Always allow the spices to splutter and pop before adding the rest of the ingredients to bring out their flavors fully.

Ginger and garlic

Some store-bought ginger garlic paste is all you need here. But if you are a fan of freshly ground ginger and garlic paste, go right ahead. You will need 12 cloves of peeled garlic and 3 grams of peeled ginger root for this recipe. Pound them in a mortar and pestle and use them in place of the store- bought ginger garlic paste.

Onions

Unlike other regular pilaf and rice dishes, we will be slicing the onions thinly here. Slice them onions as thinly as possible and make sure to rub them between your hands and separate the layers.

Ground spices

We will just be using red paprika and garam masala for this. Assuming that this is available in most pantries, please do not skip them. 

Tomato

Yep. You heard me right. This is another unique thing about this recipe. But do not use more tomatoes than what has been mentioned here.

Herbs

The lifeline of this wonderful rustic recipe lies in the fresh mint and cilantro. Please do not chop the mint. Toss them as is for a refreshing flavor in every bite. As for cilantro, use the freshest bunch possible.

Vegetables

Ideally, this rice is made without any vegetables. But since I like to make any dish that I make colorful and nutritious, I add carrots, peas, potatoes and beans. A bag of frozen mixed veggies come in very handy if you are in a pinch.

Other veggies that are great here include cauliflower, mushrooms and baby corn. You can also choose not to add any of these.

Coconut milk

Tinned coconut milk works very well. In fact, that is what I have used. I love the Sainsbury’s thin coconut milk for such recipes. Please read recipe notes for more details.

Fried bread topping

Now, this is my favorite part about this dish. When I was a kid, my neighbors used to prepare this dish and add deep fried pieces of bread to the cooked rice. The bread would soak up the flavors and soften up.

The result would be slightly soft but crispy at the edges bread squares that have absorbed all that flavor. In one word, heaven! But…but.. here is the thing. This one step is completely optional. In the spirit of a holiday, I indulged my family by adding these.

You can completely skip this. My hunch is that someone may have started this to fix mushy rice or overly salty rice. The bread works well and absorbs extra moisture and balances the salt as well. But eventually, it turned out to a trend.

Vegan and Gluten free version

To make this dish vegan and GF, please use oil or vegan ghee to saute the veggies etc and skip adding the fried bread. Or you can add gluten-free bread that has been deep fried as well.

Brinji rice served in a black bow. Mint leaves by the side and chilled onion raita at the background.

Serving suggestions

This rice is very mildly spiced. If you are a fan of spicy food, then you can pair this with a spicy curry like Paneer Takatak. You can also serve this with any chilled Raita of your choice.

Recipe Notes

  1. The soaking time for the rice is 20 minutes if you are going to use the Instant Pot. Reduce the soaking time to 15 minutes if you are using the pressure cooker. 
  2. Do not use thick coconut milk for this recipe. High fat liquids are not recommended for Instant Pot. You will get the burn signal if you use high fat or thick coconut milk. If you cannot find thin or low fat version, then use only 1/2 cup coconut milk and 3/4 cup water.
  3. For measuring the rice and water in this recipe, I have used  a 250 ml measuring cup.
  4. Quick release pressure as soon as the cooking cycle is complete. Open the lid and wait for 2 minutes before mixing the rice. This way, you can prevent the rice grains from breaking.
  5. If you are cooking this in a regular stovetop pressure cooker, use a 3 liter deep pressure pan and cook only on medium flame. Wait for the pressure to build completely and only then put the weight on. Cook exactly for 1 whistle and switch off flame immediately. 
  6. Adding fried pieces of bread is completely optional. 

Brinji rice served in a black bowl placed over a rustic brown platter. Mint leaves by the side.

Method

Prep work

Wash the Basmati rice in a colander. Transfer to a mixing bowl and add 1.5 cups water. Let it soak for 20 minutes. Start a kitchen timer and begin prepping veggies and other ingredients.

When the rice has finished soaking, immediately drain it in a colander and set aside.

Pressure cooker Brinji

Heat a 3 liter deep pressure pan with ghee. Add the whole spices, 1.25 teaspoon fennel seeds and wait for them to splutter. As soon as they splutter, add the ginger garlic paste and sliced onions.

Sauté till onions turn pink and soft. Tip in the red chili powder and garam masala along with the salt. Mix and sauté for 20 seconds on low heat. Add the finely chopped tomatoes, green chilies, mix and cook till they become soft and mushy. Now, add the mint leaves and coriander leaves. Stir well and sauté till they are wilted.

Adding veggies

Add the chopped veggies and mix well. Now, add the coconut milk and water. Stir well and wait for it to simmer gently. This takes about 3 to 4 minutes on medium heat. Add the soaked rice when the mixture begins to simmer. Stir well to combine. 

Pressure cooking

Reduce the heat to medium. Ensure that the sealing ring / gasket has been fitted properly into the lid of the cooker. Close the cooker and wait for the pressure to build fully. You can see the pressure valve come up when this happens if you are using a newer model of pressure cooker.

When the pressure has built fully, put the weight on and cook on medium heat for 1 whistle. Immediately, switch off the flame and take off the heat. Wait for the pressure to release naturally. When done, open and fluff the rice with a fork. Serve hot.

Frying bread

If you are going to add fried bread pieces, you can fry the bread while the rice cooks. Cut each slice of bread into 16 small squares. Heat a pan with oil. Add the bread pieces to the hot oil, fry them on medium heat until golden and drain them on a kitchen towel.

Instant Pot Vegetable Brinji Rice

Insert the inner pot into the Instant Pot. Plug in the Instant Pot, choose SAUTE MODE- NORMAL and set the timer to 12 minutes. 

Add the ghee and wait for the display to read HOT. When ready, add the whole spices, 1.25 teaspoon fennel seeds, and allow them to splutter. Now, add the ginger garlic paste and onions.

Sauté for 1 minute until the onions turn pink and soft. Tip in the red chili powder and garam masala along with the salt. Mix and sauté for 20 seconds. Add the finely chopped tomatoes, green chilies, mix and cook till they become soft and mushy. Now, add the mint leaves and coriander leaves. Stir well and sauté till they are wilted.

Instant Pot cooking time and mode

Add the chopped veggies and mix well. Now, add the coconut milk and water. Mix well. Tip in the soaked rice and 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 3 minutes. Wait for the cooking cycle to complete. As soon as it is done, press CANCEL and immediately but carefully, do a quick pressure release by turning the VALVE to VENTING.

Open the lid and wait for 2 minutes before fluffing the rice. If you are adding the fried bread pieces, add them now and mix gently.

Brinji rice served in a black bowl. Mint leaves by the side and chilled onion raita at the background.

Brinji rice served in a black bowl placed over a rustic brown platter. Mint leaves by the side and chilled onion raita at the background.
Print Recipe
5 from 2 votes

Brinji Rice

Brinji rice or Brinji is a South Indian style pilaf replete with whole spices, fresh herbs and veggies.
Prep Time10 minutes
Cook Time15 minutes
Soaking Time20 minutes
Course: Main Course, Mains
Cuisine: Indian- South, South Indian, Tamil
Servings: 4 people
Calories: 933kcal

Equipment

  • 1 6 qt Instant Pot You can also use a regular stove top pressure cooker. Please read blog post.
  • 1 set of measuring cups and spoons
  • 1 ladle

Ingredients

For the rice

  • 1 cup Basmati rice 1 cup here- 250 ml
  • 1.5 cups water for soaking

For the Brinji

  • 2 tbsp ghee or oil for a vegan version
  • 2 bay leaves
  • 4 cloves
  • 1/2 inch cinnamon stick
  • 4 strands mace
  • 4 green cardamoms
  • 2 star anise
  • 1.25 tsp fennel seeds
  • 1.5 cups thinly sliced onions
  • 1.5 tsp Ginger garlic paste
  • 3/4 tsp red paprika ( Red chili powder)
  • 3/4 tsp Garam masala
  • 2.25 tsp salt or to taste
  • 3/4 cup finely chopped tomatoes
  • 4 green chilies Serrano chilies work well too
  • 4 tbsp finely chopped cilantro leaves coriander leaves
  • 25 fresh mint leaves
  • 2 cups mixed vegetables please read blog post for more details
  • 3/4 cup low fat coconut milk
  • 1/2 cup water

For Topping

  • 3 slices white bread
  • 1 cup oil

Instructions

Prep work

  • Wash the Basmati rice in a colander.
  • Transfer to a mixing bowl and add 1.5 cups water.
  • Let it soak for 20 minutes.
  • Start a kitchen timer and begin prepping veggies and other ingredients.
  • When the rice has finished soaking, immediately drain it in a colander and set aside.

Frying bread

  • Cut each slice of bread into 16 small squares.
  • Heat a pan with oil.
  • Add the bread pieces to the hot oil, fry them on medium heat until golden and drain them on a kitchen towel.

Instant Pot Vegetable Brinji Rice

  • Insert the inner pot into the Instant Pot.
  • Plug in the Instant Pot, choose SAUTE MODE- NORMAL and set the timer to 12 minutes.
  • Add the ghee and wait for the display to read HOT.
  • When ready, add the whole spices, 1.25 teaspoon fennel seeds, and allow them to splutter.
  • Now, add the ginger garlic paste and onions.
  • Saute for 1 minute until the onions turn pink and soft.
  • Tip in the red chili powder and garam masala along with the salt.
  • Mix and saute for 20 seconds.
  • Add the finely chopped tomatoes, green chilies, mix and cook till they become soft and mushy.
  • Now, add the mint leaves and coriander leaves.
  • Stir well and saute till they are wilted.

Instant Pot cooking time and mode

  • Add the chopped veggies and mix well.
  • Now, add the coconut milk and water.
  • Tip in the soaked rice and 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 3 minutes.
  • Wait for the cooking cycle to complete.
  • As soon as it is done, press CANCEL and immediately but carefully, do a quick pressure release by turning the VALVE to VENTING.
  • Open the lid and wait for 2 minutes before fluffing the rice.
  • If you are adding the fried bread pieces, then add them now and mix gently to fluff the rice.

Notes

The soaking time for the rice is 20 minutes if you are going to use the Instant Pot. Reduce the soaking time to 15 minutes if you are using the pressure cooker. 
  1. Do not use thick coconut milk for this recipe. High fat liquids are not recommended for Instant Pot. You will get the burn signal if you use high fat or thick coconut milk. If you cannot find thin or low fat version, then use only 1/2 cup coconut milk and 3/4 cup water.
  2. For measuring the rice and water in this recipe, I have used  a 250 ml measuring cup.
  3. Quick release pressure as soon as the cooking cycle is complete. Open the lid and wait for 2 minutes before mixing the rice. This way, you can prevent the rice grains from breaking.
  4. If you are cooking this in a regular stovetop pressure cooker, use a 3 liter deep pressure pan and cook only on medium flame. Wait for the pressure to build completely and only then put the weight on. Cook exactly for 1 whistle and switch off flame immediately. 
  5. Adding fried pieces of bread is completely optional. 
  6. Instant Pot timings may vary based on geographic locations.
  7. Nutritional values are provided here as a courtesy. Please consult a certified nutrition and diet expert for more information.

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

Calories: 933kcal | Carbohydrates: 73g | Protein: 10g | Fat: 68g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 1641mg | Potassium: 516mg | Fiber: 10g | Sugar: 6g | Vitamin A: 5346IU | Vitamin C: 26mg | Calcium: 146mg | Iron: 3mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Instant Pot Rice Recipes

Instant Pot Cauliflower Soup

By Leave a Comment

This silky smooth Instant Pot Cauliflower soup is vegan, zero-oil, gluten-free and is the stuff of your dreams on nights when all you want to do is snuggle up under the blanket and watch a movie or two.  Almost effortless, this soup is ideal for no-sweat meal prepping over the weekends.

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

Instant pot cauliflower soup garnished with thyme and served in wooden bowls placed on a burlap mat.

Over the years, we have become a seasoned soup-lover. We love them so much that I can have them for any meal of the day. My favorite soups are cucumber gazpacho and this creamy Persian lentil soup. This winter, we have been eating (or is it drinking?) soups for dinner most days.

[feast_advanced_jump_to]

Watch how to make it here-

Our creamy cauliflower soup has become our favorite soup this year. It is healthy, light, silky smooth and flavor-packed. 

5 reasons to make this soup:

  • Goodness of cauliflower and turmeric.
  • Vegan and gluten-free.
  • Literally takes 10 minutes of prep.
  • You can double this recipe in a pinch.
  • Freezer and meal-prep friendly.

Enough has been said about this glorious soup. I cannot resist sharing the recipe any further.

Ingredients

This is an oil-free soup and uses vegetarian stock. Please read the variations section in the post for keto-friendly version.

Onions

White or yellow onions are my recommendations for an oil-free soup. Purple onions have a pungent flavor that lingers even after cooking it. In my experience, purple or red onions work best in recipes which call for sauteeing them.

Garlic

Loads of it! Because what is a soup without garlic, eh? Garlic cloves not only help in flavoring this soup but also masks the dominant cauliflower flavor. So, no skipping garlic, friends.

Ginger

If I am making soup, there is got to be ginger. Ginger adds an earthy flavor to this soup and also helps minimize the gassiness that cauliflower usually causes. Please do not add more ginger than mentioned here since ginger also tends to leave a subtle bitter aftertaste, when used more.

Cashews and hemp seeds

I have recently taken to adding hemp seeds to curries and soups. These protein rich and nutty seeds are great for thickening curries as well. I use them while grinding the spice paste for Kurma as well. So, I applied the same technique here and it was a hit. As for cashews, you can always use blanched almonds in its place.

Cauliflower

For this recipe, I picked out the leaves from the cauliflower and separated them into florets. I did not discard the stalks. You can also use precut cauliflower or frozen cauliflower to make this recipe. Please do not thaw frozen cauliflower. Just tip them in as is.

Turmeric

What is not to love about this golden spice? Indian cooking is incomplete without this and I have always added it to make pale dishes look attractive. The added nutrients are definitely a bonus. For this soup, this spice not just lends flavor but also makes it a beautiful yellow.

Stock

Since we eat plant-based meals most days, I have used vegan-friendly stock to cook this soup. You can use any stock of your choice but keep an eye out on the sodium levels.

If you cannot source stock, you can always use plain water. Just double the aromatics in this recipe. Vegetable broth is also another great alternative. 

Aromatics

Cauliflower and thyme is a combination that hits the spot on so many levels. I have used fresh thyme, ground pepper and salt as aromatics in this recipe. If you cannot source fresh thyme, feel free to use dried thyme, zaatar or Italian herb seasoning. 

Variations

Keto-friendly cauliflower soup

To make this keto-friendly, skip the cashews and used blanched almonds instead. You can also choose to skip the nuts completely and add soaked sunflower seeds and pepita instead.

Vegetarian cauliflower soup

Fancy a richer soup? Add a splash of double cream after blending the cooked cauliflower mixture. If you do this, remember to add more pepper or chili flakes.

Cauliflower and potato soup

You can also add potatoes to this soup. I recommend adding 100g of peeled and cubed potatoes along with the ingredients mentioned here. Since potatoes thicken the soup, you may have to add at least 1 cup more water than mentioned here to adjust the consistency.

Add other veggies

You can also add veggies like broccoli, celery, carrots or leeks to this soup. All these veggies work well in combination with cauliflower.

Serving suggestions

  1. Make it cheesy– add some grated sharp cheddar as a topping just before serving. My daughter loves this version and says she can have it everyday. 
  2. Top it with roasted cauliflower or fried garlic. Both do wonders to this soup. Since I wanted to keep it oil-free, I did not add them.
  3. Serve this soup in a bread bowl or with some crusty bread that has been toasted in olive oil.
  4. Take the heat up a notch and sprinkle some Korean chili threads or classic red pepper flakes just before serving.

Instant pot cauliflower soup garnished with thyme and served in wooden bowls placed on a burlap mat.

Meal prep, freezing and shelf life

Meal prep

You can chop the cauliflower and store it in a Ziploc bag or a reusable silicone bag until you are ready to cook it. The cauliflower should not have any moisture when you do this. Moisture in cauliflower tends to make it moldy.

Freezing and shelf life

To freeze leftovers, divide into smaller portions, transfer to freezer-safe boxes, label them with the date and freeze. Frozen cauliflower soup lasts for 3 months in the freezer. Just before eating, thaw at room temperature for 1 hour. Then, transfer to a sauce pan and reheat over gentle heat. 

As always, like with any frozen food, please do not refreeze soup that has been thawed.

Recipe notes

  1. Please do not add any more stock than mentioned in the recipe. 
  2. Blending this soup with an immersion blender is the easiest method. But if you do not own one, you can blend this in a regular blender as well.
  3. For making this soup, I used a small head of cauliflower. This gave me 1 pound of florets after picking out the leaves.
  4. While I have used fresh thyme, fresh parsley is also great in this soup. If you cannot source fresh herbs, use 3/4 tsp of dried thyme or dried parsley for this soup.

Method

Cauliflower soup Instant pot 

Like I mentioned earlier, all we need to do is dump the ingredients in, pressure cook and then blend. Let’s begin, shall we?

Add the ingredients

Insert the inner pot into the Instant Pot. Add the garlic, ginger, cashews, hemp seeds, turmeric, ground pepper and cauliflower florets. Pour in the stock and stir well to combine. 

Instant Pot settings and timings

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 MODE on HIGH PRESSURE and set the timer to 8 MINUTES.

Blending

As soon as the cooking cycle is complete, do a quick pressure release by turning the VALVE to VENTING. Please be careful while doing this. Now, open the lid and blend the cooked mixture to a smooth puree using an immersion blender. Stir in 1 cup water and mix well.

Simmering

Adjust the seasoning if needed and add the fresh thyme. Finish with a crack of black pepper and simmer on SAUTE MODE- NORMAL for 2 minutes. When done, serve piping hot.

Instant Pot cauliflower soup served in a greyish black shallow bowl placed on a rustic metal tray with a blue linen cloth beneath it.

Stovetop soup

If you do not own an Instant Pot, do not let that stop you from making this soup. You can either make this soup in a pan or in a regular stovetop pressure cooker as well.

Open pan method

To a 5 quart dutch oven or a similar heavy bottomed pan, add the garlic, ginger, onions, turmeric powder, pepper, cashews, hemp seeds, cauliflower, salt and stock. Stir well. Simmer on medium heat for about 20 to 30 minutes till the cauliflower is cooked through.

When done, remove from heat and blend to a smooth puree using an immersion blender. Adjust the consistency by adding 1 cup water if needed. Return the pan to heat and add fresh thyme and a crack of black pepper. Simmer on low heat for 4 to 5 minutes. Serve hot with toppings of your choice.

Pressure cooker method

To a 4 liter deep pressure pan, add the garlic, ginger, onions, turmeric powder, pepper, cashews, hemp seeds, cauliflower, salt and stock. Stir well. Close the pressure cooker and cook on medium heat for 1 whistle. Wait for pressure to release naturally.

When done, remove from heat and blend to a smooth puree using an immersion blender. Adjust the consistency by adding 1 cup water if needed. Return the pan to heat and add fresh thyme and a crack of black pepper. Simmer on low heat for 4 to 5 minutes. Serve hot with toppings of your choice.

Instant pot cauliflower soup garnished with thyme and served in wooden bowls placed on a burlap mat.

 

Instant pot cauliflower soup garnished with thyme and served in wooden bowls placed on a burlap mat.
Print Recipe
5 from 2 votes

Instant Pot Cauliflower Soup

Creamy, vegan and zero-oil cauliflower soup in twenty minutes. This soup makes for a wholesome and filling meal when served with some bread.
Prep Time10 minutes
Cook Time10 minutes
Course: Soup, soups
Cuisine: Continental, International
Servings: 4
Calories: 100kcal

Ingredients

  • 8 cloves peeled and chopped garlic roughly 8 grams in weight
  • 1 tsp grated ginger
  • 1 cup finely chopped onions
  • 8 cashews
  • 1 tbsp hemp seeds
  • 1 tsp Turmeric powder
  • 1.5 tsp Ground pepper
  • Salt to taste
  • 400 grams cauliflower
  • 2 cups vegetable stock
  • 1 cup water

Garnish

  • 2 sprigs fresh thyme
  • 1 tsp freshly cracked black pepper

Instructions

Add the ingredients

  • Insert the inner pot into the Instant Pot.
  • Add the garlic, ginger, cashews, hemp seeds, turmeric, ground pepper and cauliflower florets.
  • Pour in the stock and stir well to combine.

Instant Pot settings and timings

  • 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 MODE on HIGH PRESSURE and set the timer to 8 MINUTES.

Blending

  • As soon as the cooking cycle is complete, do a quick pressure release by turning the VALVE to VENTING.
  • Now, open the lid and blend the cooked mixture to a smooth puree using an immersion blender.
  • Stir in 1 cup water and mix well.

Simmering

  • Adjust the seasoning if needed and add the fresh thyme.
  • Finish with a grind of black pepper and simmer on SAUTE MODE- NORMAL for 2 minutes.
  • When done, serve piping hot.

Notes

  1. Please do not add any more stock than mentioned in the recipe. 
  2. Blending this soup with an immersion blender is the easiest method. But if you do not own one, you can blend this in a regular blender as well.
  3. For making this soup, I used a small head of cauliflower. This gave me 1 pound of florets after picking out the leaves.
  4. While I have used fresh thyme, fresh parsley is also great in this soup. If you cannot source fresh herbs, use 3/4 tsp of dried thyme or dried parsley for this soup.
  5. Instant Pot timings may vary based on geographic location. 
  6. Nutritional values are provided here as courtesy. Please consult a certified nutrition expert for more information.
  7. For making this soup on the stovetop, please refer the blog post.

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

Calories: 100kcal | Carbohydrates: 15g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 506mg | Potassium: 436mg | Fiber: 4g | Sugar: 5g | Vitamin A: 302IU | Vitamin C: 54mg | Calcium: 59mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Instant Pot Soups

Millet Names- English, Hindi & Tamil

By 3 Comments

This post is a compilation of millet names in different languages. Please use this as a guide to go millet-shopping if you are a beginner in cooking or unsure about which millet to buy. 

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

title image for millet glossary in English, Tamil and Hindi

[feast_advanced_jump_to]

What are millets?

Millets are cereal crops or grains that are actually seeds. They are widely grown in Asia and Africa. In fact, millets were the staple food in these regions for a very long time and rightly so.

These small grains are naturally gluten-free, high in fiber and low in glycemic index. As crops, they do not need much water and flourish well in semi-arid areas, which explains why they are still widely grown in dry places, isn’t it?

Apart from being consumed as a cereal grain, they are also used as animal fodder and even in brewing alcoholic beverages.

Types of millet

The most nutritious millets are known as positive millets. These are rich in nutrients and fiber. Foxtail millet, brown top millet, little millet, kodo millet and barnyard millet are in this category. 

The next set of millets, which are called neutral millets, include finger millet, pearl millet, great millet and Proso millet.  While the positive millets are believed to be the most beneficial for health, these neutral millets are certainly a better option than rice and wheat in terms of nutrition.

Benefits of millet

There are so many benefits that you can reap from switching over to millets. But please remember that eating a millet-only diet also has adverse health effects. Please do your due diligence and rotate your carbs by including other grains like oats and quinoa as well.

Some benefits of millets-

  1. Great for diabetes since they are low GI.
  2. Believed to have cancer-preventive properties.
  3. High in fiber and is helpful in alleviating problems like gastritis and constipation.
  4. Helps lower bad cholestrol.
  5. Effective in regulating blood pressure.

Who should not eat millet?

Millets, when consumed in excess, can mess with your thyroid levels. So, if you have thyroid related issues, please avoid or reduce millet intake. Better yet, please consult your doctor before consuming them.

These tiny grains are quite difficult to digest. If you have digestion related issues, it is best to soak millets for at least 6 hours before cooking them. This step can make digestion easier. 

Millet Names- Glossary

Millet Names in Tamil

Barnyard millet Kuthiraivali
Kodo Millet Varagu Arisi
Little Millet Samai
Foxtail Millet Thinai
Proso Millet Panivaragu
Great Millet Cholam
Finger Millet Kezhvaragu
Pearl Millet Kambu

Millets in Hindi

Barnyard millet Jhangora
Kodo Millet Kodra
Little Millet Kutki
Foxtail Millet Kangni
Proso Millet Barri
Great Millet Jowar
Finger Millet Nachni
Pearl Millet Bajra

Millets in Kannada

Barnyard millet Oodalu
Kodo Millet Harka
Little Millet Saame
Foxtail Millet Navane
Proso Millet Baragu
Great Millet Jola
Finger Millet Ragi
Brown top Millet Korale
Pearl Millet Kambam

Millets in Telugu

Barnyard millet Odalu
Kodo Millet Arikelu
Little Millet Sama
Foxtail Millet Korra
Proso Millet Varigulu
Great Millet Jonna
Finger Millet Ragula
Pearl Millet Sajje

Quinoa, Amaranth- The Modern Millet?

Very often, people confuse quinoa and amaranth seeds to be millets. However, these two seeds are not millets. They are called as pseudo-grains which are seeds. Both these are gluten-free. Grown widely in South America, Quinoa is a whole carbohydrate and whole protein.

Thai style quinoa salad

Quinoa in Tamil

Quinoa pronounced as ‘keen-WAH’ or ‘ki-noah’ is called as ‘SEEMAI THINAI’ in Tamil. Please note that this is not the same as foxtail millet though both look similar in appearance. Foxtail millet in Tamil is ‘Thinai’. 

The Indian equivalent of quinoa would probably be amaranth. When I first tasted Amaranth, I was surprised at how similar the taste profile was to quinoa. Interestingly, both amaranth and quinoa belong to the same family.

Amaranth in Tamil

To put it simply, Amaranth is Thandu Keerai or Mulai Keerai in Tamil. This is a green leafy vegetable and sometimes, this also comes in a lovely deep reddish purple color. The seeds of this plant are also referred to as Amaranth or Amaranth seeds. 

In India, people consume this during days when they fast since it is not a grain. It is also high in carbs, naturally gluten-free and rich in protein. It is considered a superfood in the west.

In Hindi, we call Amaranth as Rajgira. We also make Rotis and Pooris with Rajgira flour when we fast.

Is buckwheat wheat?

Having discussed quinoa and amaranth, it is only fair that we discuss buckwheat, isn’t it? Buckwheat, which is often mistaken for wheat, is actually a gluten-free grain. 

This wonder grain has many health benefits including improving heart health and helping to control PCOS related issues. 

gluten free vegan buckwheat pancakes

Buckwheat in Tamil

Here are some vernacular names for buckwheat in India. You can look for buckwheat groats or buckwheat flour in supermarkets. They are commonly labeled as ‘Kuttu Ka Aata’.

Tamil Paaparai
Kannada Niru Kanigalu
Hindi Kuttu

If you are looking for creative ways to include buckwheat in your diet, then check out our buckwheat pancakes.

Millet Recipes

Here are some recipes that use millet. If you are a noob to the world of millets or are looking for creative ways to include them in your diet, then these will come in handy for you.

Paruppu Thogayal

By 3 Comments

Step by step guide to make Paruppu Thogayal; a traditional South Indian lentil dip. This naturally vegan dish is sometimes referred to as Paruppu Thuvaiyal. Ideal for days when you are in a pinch or just want to wrap up the kitchen and put your feet up.

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

traditional South Indian style Paruppu thogayal served in a white bowl placed over a wooden table. A tempering has been added to the Thogayal

Just as I remember rasam and rice, I am almost forced to drool when I think of the Paruppu Thogayal my aunt used to make for such days. She used to make some Vatha Kuzhambu alongside this and we used to transform into gluttons whenever she made this.

Paruppu Thogayal is the answer to all your woes on days when the fridge is empty of vegetables. This humble yet nutritious recipe does not even call for onions and garlic. 

[feast_advanced_jump_to]

What is Paruppu?

Paruppu in Tamil means lentils. All lentils are loosely referred to as Paruppu and these are considered as a staple food in many houses. We use lentils to make spice blends, Dals, Sambar and in recipes like this Thogayal.

Ingredients

Lentils

We will use a combination of split white urad dal and Chana dal in this recipe. Both are very rich in nutrients and are highly recommended for people who do not consume animal based protein.

Tamarind

This is that magic ingredient which makes or breaks this recipe. The tang from the tamarind makes this simple dish fabulous in every sense. If you cannot source tamarind, you can always use 1 tbsp tamarind paste in this recipe.

Coconut 

You will need grated fresh coconut for making this. While you can use unsweetened desiccated coconut, the taste, texture and flavor will be a bit different. If you used the latter, you will have a Thogayal that predominantly tastes of coconut than of lentils. My recommendation is to skip the coconut if you do not have it.

Water

A Thogayal is very different from chutney. Chutneys are liquid in consistency but a Thogayal is like a thick paste. So, please add only the amount of water mentioned here. You can use 1 to 2 tbsp more water if you are unable to grind the ingredients easily but I will not recommend using more than that.

Thogayal without coconut

What I love about this recipe is that it is so versatile. There are a myriad ways to make this. I make at least 4 different versions of this recipe and the one I have included in the recipe card is our family favorite. This version calls for coconut. 

Personally, I love coconut because it makes the Thogayal smoother and creamier in terms of mouth feel. But if you are packing this as an accompaniment in the lunch box or if you want to store this in the fridge for a longer time, then you can skip the coconut completely. 

Variations

Chettinad Paruppu Thuvayal

In this version, only Moong dal, red chilies and grated coconut are used. You will be needing 1/2 cup of split yellow moong dal, 3 to 4 cloves peeled garlic, 3/4 cup grated fresh coconut and about 7 to 8 dry red chilies. 

To make this style of Thogayal, heat a pan with 1 tsp Indian sesame oil. When it is hot, add the chilies, garlic, and moong dal. Reduce the flame to the lowest heat and sauté the dal until it turns golden and aromatic. When done, remove from heat immediately and transfer the sautéed dal and chilis to a plate.

Allow this to cool. Now combine this with 3/4 cup grated fresh coconut, salt to taste and 5 to 6 tbsp water. Grind to a coarse paste. Heat a small pan with 1 tsp sesame oil. Add 1 tsp mustard seeds and 1 sprig curry leaves. When the mustard seeds pop, pour this tempering over the ground paste. Mix well. Serve with rice.

Andhra style Kandi Pachadi

While we use Urad dal, Chana dal or Moong Dal in Tamil Nadu, they use Toor Dal in Andhra to make this Thogayal. In Andhra, they call it as Kandi Pachadi or Kandi Pappu Pachadi. This recipe calls for a whole post on its own and I hope I get to share that as well with you all.

Different ways to make this Thogayal

  1. Use only Urad dal and coconut. You can skip the Chana dal entirely too.
  2. Try replacing the white Urad Dal with whole black Urad Dal. This is much more nutritious than the white Urad dal.
  3. A combination of Urad, Chana and Moong Dal is also very delicious. 

Serving suggestions

  1. The best way to enjoy this is with some hot rice and a drizzle of Indian sesame oil or ghee ( if you are not vegan).
  2. You can also serve this as an accompaniment to tangy Kuzhambu like Dhania Kuzhambu and Vathal Kuzhambu
  3. We also love eating this Thuvayal with curd rice. 
  4. You can dilute this Thogayal with 1 cup water and serve it as a side dish with Idli or Dosa too. This also pairs well with Arisi Upma.
  5. If you are sick and craving for some comfort food, make this Thogayal a bit tangy and spicier and serve it with some hot Rasam and rice. You are welcome. 🙂

Recipe Notes

  1. I have used small pieces of coconut in this recipe. If you are a beginner, I suggest that you pulse these pieces down to a coarse powdery mixture and then use it in this recipe.
  2. You can also use frozen grated/shredded fresh coconut for this recipe. If you choose to do so, please thaw the coconut before using.
  3. I have used 1/2 cup water for the quantity of dal and coconut mentioned here. Since this has to be ground to a coarse thick paste, I recommend that you begin by adding water by the tablespoon and then grinding. This way, we can easily adjust the consistency as required.

Method

Roasting the lentils

Soak the tamarind in 1 cup warm water for 20 mins. Drain all the water and set aside. Heat a pan with 1 tbsp oil. Add the dals and chilies and sauté till the dals are a light brown in colour. Add the tamarind to this. Mix. Remove from heat and transfer all the roasted ingredients to a plate. Keep aside and let it cool.

Blending

When everything is cool, transfer them to a blender along with coconut and salt. Pulse this mixture a few times to make grinding easier. Once the mixture has been pulsed, add 3/4 of the water and grind again. We are looking at a thick coarse paste like consistency here.

If you find the mixture too dry, add the remaining water and grind again to a thick paste. When done, transfer the ground Thogayal to a serving bowl.

Tempering 

Heat a small pan with sesame oil. Add 1 tsp mustard seeds and when they pop, add the urad dal and curry leaves. Wait for the Urad dal to become a golden brown. When done, pour the tempering over the ground Thogayal.

Mix well. Serve with hot rice and some Potato Podi Curry.

traditional South Indian style Paruppu thogayal served in a white bowl placed over a wooden table. A tempering has been added to the Thogayal

traditional South Indian style Paruppu thogayal served in a white bowl placed over a wooden table. A tempering has been added to the Thogayal
Print Recipe
No ratings yet

Paruppu Thogayal

Paruppu Thogayal; South Indian style lentil dip that tastes amazing when mixed with hot rice and a drizzle of sesame oil. Naturally vegan.
Prep Time10 minutes
Cook Time10 minutes
Course: Accompaniment
Cuisine: South Indian, Tamil
Servings: 3
Calories: 353kcal

Equipment

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

Ingredients

  • 1 tbsp Sesame oil
  • 2 tbsp broken white urad dal
  • 2 tbsp chana dal
  • 8 grams tamarind
  • 3/4 cup grated coconut
  • 10 dry red chilies
  • 1/2 cup water
  • Salt to taste

For tempering:

  • 1 tsp Mustard seeds
  • 1 tsp Urad dal
  • 2 tbsp Sesame oil
  • 12 Curry leaves

Instructions

Roasting the lentils

  • Soak the tamarind in 1 cup warm water for 20 mins.
  • Drain all the water and set aside. Heat a pan with 1 tbsp oil.
  • Add the dals and chilies and sauté till the dals are a light brown in colour.
  • Add the tamarind to this. Mix.
  • Remove from heat and transfer all the roasted ingredients to a plate.
  • Keep aside and let it cool.

Blending

  • When everything is cool, transfer them to a blender along with coconut and salt.
  • Pulse this mixture a few times to make grinding easier.
  • Once the mixture has been pulsed, add 3/4 of the water and grind again.
  • If you find the mixture too dry, add the remaining water and grind again to a thick paste.
  • When done, transfer the ground Thogayal to a serving bowl.

Tempering

  • Heat a small pan with sesame oil.
  • Add 1 tsp mustard seeds and when they pop, add the urad dal and curry leaves.
  • Wait for the Urad dal to become a golden brown.
  • When done, pour the tempering over the ground Thogayal.
  • Mix well. Serve with hot rice

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

Calories: 353kcal | Carbohydrates: 21g | Protein: 7g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 11mg | Potassium: 171mg | Fiber: 9g | Sugar: 4g | Vitamin A: 594IU | Vitamin C: 81mg | Calcium: 53mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Watch how to make this Thogayal here:

More South Indian Lunch Recipes

Healthy Ideas For Indian Dinner

By Leave a Comment

This week, I want to share with you all some healthy ideas for Indian dinner. For me, dinner is the most challenging meal of the day. Since my day begins very early in the morning (around 4.45 am), I feel completely spent by 6 pm. As a result, dinner is always something that is quick but filling and wholesome. In this post, I am going to be sharing some easy Indian dinner menu ideas. 

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

A collage of suggested Indian dinner menu ideas

 

Please consider this post as a guide that can help you to plan dinners easily. Since my focus is on healthy eating with minimally processed food, I have included some recipes that are along these lines. You can also explore our Recipes page for more dinner inspiration.

[feast_advanced_jump_to]

Dinner meal prep ideas

If you are someone who has a hectic schedule through the day, aim to do at least 50% of the dinner prep over the weekend. A few hours spent over the weekend doing this means a relaxed evening after a long day at work. 

A few things that you can do over the weekend are 

Setting yogurt

You can set fresh yogurt in small sized containers and use them as and when required through the week. We are a family of three and go through a lot of yogurt. So, I use about 2 quarts of whole milk to make yogurt for the entire week.

When setting yogurt, I divide the milk into 4 batches and make 4 jars of yogurt. We open only one small jar at a time. This way, the remaining jars of yogurt stay fresh as well.

Chopping veggies 

You can chop veggies like cabbage, carrots and beans well ahead and store them in an air-tight container or in reusable silicone storage bags. Only veggies that cannot be chopped and stored ahead are onions, tomatoes, cukes and other such veggies that release water.

You can save a lot of time this way especially when you have green leafy veggies like spinach. I prefer sorting through Methi, Mint and Cilantro over the weekend as well.

Prepping fruits

Just like how you can chop veggies ahead of time, you can also prep fruits like grapes and pomegranate. 

Making dough for Rotis, Parathas or Chapatis

For me, the most time consuming step is kneading the dough. So, I tend to make the dough, smear some oil on it, wrap it in clingwrap tightly and store it in an air-tight container. Dough stored like this keeps well for 3 days. There will be slight discoloration of the dough but there wont be any difference in the taste.

Kindly avoid adding veggies that will release water to the dough if you plan to store the dough. You should not be adding veggies like radish or bottle gourd to the dough if you plan to store it.

Grinding Idli and Dosa batter

This is literally a no-brainer. I do this religiously every week. While grinding batter, I rotate the ingredients as well. Some weeks, I use millet to make the batter. Sometimes, I make batter for Aapam or Pesarattu.

Putting together a few chutneys

I highly recommend doing this. Every weekend, I make at least one chutney or Thogayal and refrigerate it. This turns out to be a life saver on days when I m just too exhausted to do anything.

If I have a Thogayal in the fridge, I just cook some rice in the Instant pot, whip up a Raita and serve it with the Thogayal. A hearty but wholesome meal comes together in less than 30 minutes and minimum effort.

In case I have Idlis or Dosas on the dinner menu, then I make some chutney or Podi to be served with these as well. Other than peanut and coconut chutneys, all other chutneys keep well in the fridge for 3 days. Store them in a clean air-tight container and use a clean dry spoon to handle them every time to prevent molding.

30 minute Indian dinner recipes

And then there are weekends when all we want to do is relax. For those days, here are some quick 30 minute fixes. You can try our Masala egg pasta, cracked wheat upma, millet Ven Pongal or easy Instant Pot vegetable Pulao.

Indian Dinner Menu Ideas For A Week

This week, I am focusing on feeding my family protein rich meals over dinner. It is also going to be early dinner since high-protein meals take a bit longer to digest.  Here is how the menu looks like-

Monday

Easy Instant Pot Chana Masala + Jeera rice

Instant pot channa masala topped with onion rings, a slice of lemon and cilantro leaves in a black bowl. The bowl is placed on a marbled surface. Pooris and a mint pilaf at the back ground. Cilantro strewn all over.

Prep work on Sunday– Soak chickpeas for 8 hours. Once they are hydrated, drain them in a colander, wash them well and keep refrigerated in a fridge-safe container.

Tuesday

Kanda Batata Poha and a tall glass of chilled Chaas

 

Prep work– Deseed pomegranate and store the arils in a clean dry box in the fridge over the weekend. You can top your salads or toast with these as well. Make Chaas and keep refrigerated. I prefer storing my buttermilk in a glass jug or carafe.

Wednesday

Ragi and wheat chapatis with home set yogurt

Prep work- Chop the purple cabbage over the weekend and store in a reusable bag. Also set the yogurt and refrigerate.

Thursday

No oil vegan minestrone soup

vegan minestrone soup served in a brown rimmed beige bowl with a black handled spoon in it. The bowl is placed on a white linen cloth. Fresh sweet basil leaves strewn around the bowl.

Since we will be using canned chickpeas, this calls for no prep work at all. This soup takes just 15 minutes of hands on prep time.

Friday

Wholesome Moong Chillas with Rainbow fruit salad

Prep work on Thursday- Soak the Moong dal and grind the batter. This batter keeps well in the fridge for 2 days. Usually, if I have Cheela batter, I make the same for breakfast on Saturday mornings as well. You can also grind some tomato mint chutney on Thursday evening if you prefer. This tangy chutney pairs well with Chillas excellently.

As for the fruit salad, I usually put it together a few hours before serving. You can choose to serve this salad or simply skip it if you feel it s too much work.

More dinner menu ideas

You don’t have to restrict yourself to this menu. Check out our collection of dinner recipes that also double as breakfast and feel free to use any of these in your dinner menus.

More meal plans

Pudina Rice – Pudina Pulao

By 13 Comments

This Pudina rice or mint pilaf is a flavorful and aromatic dish that you can whip up in under twenty minutes. Not only does this rice make for a filling lunch but also a great lunch box option. Serve this tasty rice with a light salad or a hearty lentil curry to make it a wholesome meal.

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

Pudina rice served in a black bowl placed on a metal tray. Cilantro leaves by the side and chole at the far upper left corner.

[feast_advanced_jump_to]

This is not just a quick fix meal but is also a naturally vegan and gluten-free recipe. We need some basic ingredients along with fresh mint to make this recipe.

Ingredients

The freshest of mint and cilantro come together with aromatic Basmati rice in this delicious recipe. Let’s have a look at the ingredients, shall we?

Oil 

While many people make this with ghee, I prefer using oil. You can always make this using ghee or a combination of ghee and oil.

Whole spices

Whole spices like bay leaf, cinnamon and cloves enhance the flavor of this dish. While it may be difficult to source all the spices, please do not skip adding cloves, cinnamon and bay leaf.

Mint leaves

Use the freshest bunch of mint possible. I have some growing in my tiny balcony garden and they come in so handy when I make this or any recipe that uses mint. Make sure you sort the mint and wash it well. I recommend using a colander to wash the mint.

Cilantro leaves ( Coriander leaves)

Again, use only fresh cilantro leaves. You can also use cilantro stalks in this recipe. They are very flavorful and it is such a shame to waste them.

Green chili 

I have used regular Serrano green chilis for this recipe. Reduce the chilis if you are making this for kids. You can also use Thai green chilis to spice this rice up.

Ginger garlic paste

Like any Pulao and Biryani recipe, this also banks on garlic and ginger for flavor and fragrance. I have used store-bought ginger garlic paste. In case you do not have this, use 2 cloves peeled garlic and 1/4 inch piece peeled ginger.

Onions

White, yellow and purple onions all work well in this rice. You can use any of these. I have chopped the onions very finely but you can also slice them thinly.

Basmati rice

Long and fragrant Basmati is what makes this rice exceptional. I will not recommend substituting this with any other rice.

Lemon juice

Adding lemon juice helps retain the green color of the dish and also reduces the subtle bitterness that mint and cilantro lend to a dish. This is optional but highly recommended.

Cashews

It is no secret that I love them! I love adding them to curries and these type of rice based dishes. They are a welcome addition with a nice sweetish crunch. You can also skip them if you want to keep it nut-free.

Recipe Notes

Water

The amount of water used in this recipe is what makes or breaks it. Please do not add more water than mentioned here. The mint and cilantro leaves should be dried well before grinding the paste. 

Measuring

Please use a standard set of measuring cups to measure both rice and water. Use the same cup to measure both the rice and water.

Mixing

Use a wooden ladle or fork to mix the rice after cooking. Be very gentle while mixing to prevent breaking the rice grains.

Soaking rice

Do not soak the rice for more than 10 minutes. Set a kitchen timer to 10 minutes as soon as you soak the rice. This will make it easier.

Variations

  1. Use ghee for a richer tasting mint pilaf.
  2. You can also add 1 cup chopped vegetables after the mint paste has been cooked. This will make the rice more nutritious and filling.
  3. Potatoes and green peas are fantastic additions to this rice. We love this combination.
  4. If you are using a regular stovetop pressure cooker to make this pulao, use a 3 liter deep pressure cooker. 

Method

Instant Pot Pudina Rice

Prep work

Wash the mint and cilantro leaves well. Pat them dry. Place the 1 cup Basmati rice in a colander. Wash under running water and soak the rice in 1 cup water for 10 minutes. As soon as the Basmati is done soaking, drain the rice in a colander and set aside.

Making the mint paste

To a blender jar, add the ginger garlic paste, washed mint and cilantro, green chilis and 2 tbsp chilled water. Grind to a smooth paste. 

Cooking the spices and mint paste

Insert the inner pot into the Instant pot. Plug in the Instant Pot and press SAUTE MODE – NORMAL. Set the timer for 8 MINS. When the display reads HOT, add the whole spices.

Wait for whole spices to pop. When they do, tip in the finely chopped onions along with salt. Mix well and saute the onions till they turn pink and soft. As soon as the onions are done, add the ground mint paste and mix well. Cook for 2 to 3 minutes, mixing and stirring often. This will help prevent burning.

Cooking the Pudina Pilaf

Add the drained rice and 1.25 cups water. Stir in the lemon juice and mix well. Press CANCEL. Ensure that the sealing ring has been fitted correctly into the Instant Pot lid. Turn the VALVE to SEALING. 

Now, press PRESSURE COOK – LOW PRESSURE and set the TIMER to 3 MINUTES. Wait for the cooking cycle to complete. As soon as the cooking cycle is complete, immediately do a quick pressure release by turning the VALVE to VENTING.

Wait for 2 minutes before opening the lid. After opening the lid, fluff the rice with a fork. Heat a small pan with 1 tbsp oil or ghee. Add the broken cashews and saute till they turn golden. Garnish the cooked rice with fried cashews.

Serve hot with a chilled Raita or Dal.

Pressure cooker Pudina rice

Heat a pressure pan with oil. Add the whole spices and when they pop, tip in the finely chopped onions and salt. Mix well and cook till onions become soft and pink. Now, add the ground mint paste. Stir well and cook till the mint paste becomes thick. This will take 3 to 4 minutes on medium flame.

Drain the soaked rice and add to the cooker. Now, add 1.5 cups water and lemon juice. Mix well. Close the cooker and put the weight on. Cook on high heat for 1 whistle. Immediately switch off the flame and remove from heat. Wait for pressure to release naturally. When done, open the lid and fluff the rice before serving.

Pudina rice served in a black bowl placed on a metal tray. Cilantro leaves by the side and chole at the far upper left corner.

Pudina rice served in a black bowl placed on a metal tray. Cilantro leaves by the side and chole at the far upper left corner.
Print Recipe
4 from 1 vote

Pudina Rice

A quick, flavor packed and fragrant rice with fresh mint and cilantro.
Prep Time12 minutes
Cook Time11 minutes
Course: Main Course, Mains
Cuisine: Indian
Servings: 4 servings
Calories: 299kcal

Equipment

  • 1 6 qt Instant Pot
  • 1 ladle
  • 1 Colander
  • 1 Blender
  • 1 small saute pan

Ingredients

For the mint paste

  • 1 cup tightly packed mint leaves
  • 1/2 cup tightly packed cilantro leaves
  • 3 green chilis
  • 1 tsp ginger garlic paste
  • 2 tbsp water

For the Pulao

  • 1.5 tbsp Oil
  • 1 inch cinnamon stick
  • 3 cloves
  • 3 green cardamoms
  • 1 star anise
  • 1 mace
  • 3/4 cup finely chopped onions
  • 1 tsp Salt or to taste
  • 1 cup Basmati rice
  • 1.25 cups Water
  • 2 tsp lemon juice

For garnish

  • 2 tsp oil
  • 2 tbsp broken cashews

Instructions

Instant Pot Pudina Rice

    Prep work

    • Wash the mint and cilantro leaves well.
    • Pat them dry.
    • Place the 1 cup Basmati rice in a colander.
    • Wash under running water and soak the rice in 1 cup water for 10 minutes.
    • As soon as the Basmati is done soaking, drain the rice in a colander and set aside.

    Making the mint paste

    • To a blender jar, add the ginger garlic paste, washed mint and cilantro, green chilis and 2 tbsp chilled water.
    • Grind to a smooth paste.
    • Cooking the spices and mint paste
    • Insert the inner pot into the Instant pot.
    • Plug in the Instant Pot and press SAUTE MODE - NORMAL.
    • Set the timer for 8 MINS.
    • When the display reads HOT, add the whole spices.
    • Wait for whole spices to pop.
    • When they do, tip in the finely chopped onions along with salt.
    • Mix well and saute the onions till they turn pink and soft.
    • As soon as the onions are done, add the ground mint paste and mix well.
    • Cook for 2 to 3 minutes, mixing and stirring often.
    • This will help prevent burning.

    Cooking the Pudina Pilaf

    • Add the drained rice and 1.25 cups water.
    • Stir in the lemon juice and mix well.
    • Press CANCEL.
    • Ensure that the sealing ring has been fitted correctly into the Instant Pot lid.
    • Turn the VALVE to SEALING.
    • Now, press PRESSURE COOK - LOW PRESSURE and set the TIMER to 3 MINUTES.
    • Wait for the cooking cycle to complete.
    • As soon as the cooking cycle is complete, immediately do a quick pressure release by turning the VALVE to VENTING.
    • Wait for 2 minutes before opening the lid.
    • After opening the lid, fluff the rice with a fork.
    • Heat a small pan with 1 tbsp oil or ghee.
    • Add the broken cashews and saute till they turn golden.
    • Garnish the cooked rice with fried cashews.
    • Serve hot with a chilled Raita or Dal.

    Pressure cooker Pudina rice

    • Heat a pressure pan with oil.
    • Add the whole spices and when they pop, tip in the finely chopped onions and salt.
    • Mix well and cook till onions become soft and pink.
    • Now, add the ground mint paste.
    • Stir well and cook till the mint paste becomes thick.
    • This will take 3 to 4 minutes on medium flame.
    • Drain the soaked rice and add to the cooker.
    • Now, add 1.5 cups water and lemon juice.
    • Mix well. Close the cooker and put the weight on.
    • Cook on high heat for 1 whistle.
    • Immediately switch off the flame and remove from heat.
    • Wait for pressure to release naturally.
    • When done, open the lid, add the fried cashews and fluff the rice before serving.

    Notes

    Water

    The amount of water used in this recipe is what makes or breaks it. Please do not add more water than mentioned here. The mint and cilantro leaves should be dried well before grinding the paste. 

    Measuring

    Please use a standard set of measuring cups to measure both rice and water. Use the same cup to measure both the rice and water.

    Mixing

    Use a wooden ladle or fork to mix the rice after cooking. Be very gentle while mixing to prevent breaking the rice grains.

    Soaking rice

    Do not soak the rice for more than 10 minutes. Set a kitchen timer to 10 minutes as soon as you soak the rice. This will make it easier.
    Instant pot timings may vary based on geographic location.
    Nutrition facts given here are a rough guide and provided as a courtesy. Please consult a nutrition expert for more details and 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.

    Nutrition

    Calories: 299kcal | Carbohydrates: 47g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 708mg | Potassium: 232mg | Fiber: 4g | Sugar: 3g | Vitamin A: 618IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    More Instant Pot Recipes

    Sakkarai Pongal | Easy Sweet Pongal

    By 8 Comments

    Sakkarai Pongal is a delicious dessert that has its origins in Tamil Nadu. Over the years, many Southern states have embraced this pudding style dessert that has rice and lentils. In this blog post, let us talk about the festival of Pongal and the recipe as well.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    Sakkarai Pongal, a traditional Tamil style dessert served in a copper serving bucket. Cashews on the top as garnish. The serving dish has been placed on a burlap mat. Brass spoons and wooden bowls of rice and lentil are at the background.

    If I could, I would wax eloquent about this dish. That is how much I love this. Honestly, there really is nothing that you cannot love about this heady combination of newly harvested rice, moong lentils and the aroma of green cardamom.

    Coming to the recipe itself, I have tried to include all the things that I learned over the years while trying to perfect this recipe. This post includes instructions for both Instant pot sweet pongal and regular stovetop pressure cooker method. 

    Please use the table of contents below to easily navigate through this post.

    [feast_advanced_jump_to]

    Sakkarai 

    Wondering what that is? Well, it simply means ‘sugar’ in Tamil. Weirdly enough, we do not add sugar in this. But it is one of those dishes that has so many names. You can call it Sakkarai Pongal or Chakkara Pongal or sweet Pongal. It does not matter. What matters is that this is an exceptional recipe with minimal ingredients.

    Pongalo Pongal

    Celebrated for 3 days during the Tamil month ‘Thai’ (pronounced as thigh), this is the Thanksgiving festival of the Tamil people. On these days, we pray to the Sun God and humbly offer our harvests. Typically, we offer newly harvested rice. Since sugarcanes are in season, they are a part of the offerings as well.

    Bhogi

    The celebrations begin with Bogi or Bhogi. This is the day when we spring clean our houses in a sense. We declutter our things, paint our houses bright and draw beautiful Rangolis outside our entrance. I have vivid memories of making intrinsic patterns and filling them with vibrant colors.

    In some places, we have the habit of ‘ Kaapu Kattu’. On the day of Bhogi, we put up mango leaves and a local flower cultivar called as Poolaipoo. This is said to cleanse the houses and keep away germs and bacteria. As a habit, we make Ven Pongal on this day as an offering.

    Thai Pongal

    The second day is when we worship Sun God. In the olden days, a big brass pot was used to make this Pongal. In villages, people come together and make Pongal in a common space like a temple.

    My mother used to decorate the brass pot with jasmine strands, newly harvested turmeric roots and leaves along with ginger shoots. I used to smear  turmeric and vermillion on the decorated pot.

    When the auspicious time arrived, she used to begin by adding water, newly harvested raw rice, moong lentils and a splash of milk to the pot. When the mixture boiled over, we used to call out ‘ Pongalo Pongal’.

    After it is cooked, my mom used to offer it to the Gods along with sugarcane, jaggery, fruits and flowers.

    Sakkarai Pongal, a traditional Tamil style dessert served in a copper serving bucket. Cashews on the top as garnish. The serving dish has been placed on a burlap mat. Brass spoons and wooden bowls of rice and lentil are at the background.

    Kanu Pongal and Maatu Pongal

    The third day is when we worship cows and other animals including goats. Cows and goats get a nice shower. Then we smear turmeric on them and paint their horns in bright colors.

    Finally, we make Pongal and offer it to them. This is because we believe that our harvest is impossible without them. This celebration is called Maatu Pongal.

    On Kanu Pongal or Kaanum Pongal, people go to meet their loved ones or gather near rivers and streams. It is customary to pack a picnic style lunch featuring dishes like Puliodharai and Curd rice.

    I guess I have talked enough about this wonderful festival. Oh and yes, I forgot to add. This is also celebrated in other parts of India. We have Bihu, Lohri, Makar Sankranti and Uttarayan too. What is amazing is that all the states feature similar ingredients in their festive menus.

    Ingredients

    This is a very straightforward recipe. Keeping beginners in mind, I am sharing a quick and effortless method here. Please note that sweet Pongal is traditionally made in an earthern pot on a wood fire. Today, this is slightly challenging and my method is something that you can use even if you are working that day.

    Raw rice

    You should use raw rice for this recipe. In Tamil Nadu, we get something called Pongal Arisi. This is the newly harvested rice of the season. It is a short grained rice variety. Unlike the Basmati, this does not have any strong flavor or aroma to it.

    Why new rice?

    Traditionally, since this is a thanksgiving of sorts, we offer the freshly harvested rice to Sun God. Instead of offering it as is, we make this Pongal and offer it. This is one aspect.

    The other aspect is that new rice cooks faster. It also becomes mushy very soon, making it perfect for this dish. If you cannot source new rice, please use regular white Sona Masoori rice.

    Moong lentils

    I will not recommend substituting this with any other lentils. This is a traditional offering and it is best kept that way. On a totally different note, I just wanted to share that Moong helps in relieving acidity and reflux related issues.

    Jaggery

    Please do not use white or brown sugar. You will not get the same taste and flavor. Jaggery places a very big role in the final taste of your Pongal. When you add cubed jaggery, you will get a very light brown color Pongal.

    If you choose to add organic jaggery, the color will be a deep brown, just like the one you see in my picture.

    I have used powdered jaggery and highly recommend it. This not only makes the entire process faster but also effortless. Personally, I love the 24 Mantra Organic jaggery powder. This is not a sponsored post and is just a recommendation.

    Aromatics

    Green cardamom, edible camphor ( Pachai Karpooram) and ground dry ginger are what you will need for this recipe.

    Kovil Chakkara Pongal

    To get a typical temple style sweet Pongal, I recommend adding the edible camphor and  2 leaves of Tulsi ( Holy basil). Trust me, you will be instantly reminded of all that Dhonnai Pongal you savored during Margazhi.

    Water

    This dessert is gooey and mushy in consistency. So, we need more water than usual to cook it. 

    Ghee

    I will go ahead and call this the soul of this recipe. There is no Pongal without ghee. While you can make a vegan sweet Pongal with vegan ghee, I will not recommend this since this is not the traditional or authentic version.

    Sweet Pongal With Milk 

    Adding milk is optional. In general, we do not add milk in our house while making this. If you want a creamier and richer Pongal, add 2 tbsp full fat milk along with the water for the proportion of rice and water mentioned here in this post.

    A word of caution though- do not add milk to the rice mixture after it cooks. Since we add jaggery, there is a good chance that the mixture may curdle. It is wise to cook the rice, lentils, milk and water together.

    Jaggery for Pongal

    I recommend using organic jaggery powder or jaggery for this recipe for convenience and ease. However, if you are using regular jaggery, then you will have to melt the jaggery and strain it through a colander to filter the impurities. This step is very important. 

    To do this, combine the powdered jaggery with 1/4 cup water. Heat this mixture up until jaggery dissolves completely. When done, strain the mixture through a colander. Use the jaggery syrup in your Pongal.

    Since we use 1/4 cup water here, reduce the water by 1/4 cup while pressure cooking the rice and lentils. 

    Sakkarai Pongal, a traditional Tamil style dessert served in a copper serving bucket. Cashews on the top as garnish. The serving dish has been placed on a burlap mat. Brass spoons and wooden bowls of rice and lentil are at the background.

    Recipe Notes

    1. Please do not use any other variety of rice for this other than raw rice or Sona Masoori. Basmati and other such varieties are a big no.
    2. If you are using cubed jaggery, chop them into very tiny pieces and powder these pieces before adding them to the cooked rice mixture.
    3. Adding ground ginger helps in digestion and flavor. This is optional but recommended.
    4. Do not worry if the Pongal looks watery immediately after it is cooked. It will thicken as it cools. 
    5. Avoid adding more water than mentioned here. 
    6. Proportion of rice and dal varies from house to house. You can also add equal measures of rice and dal. But add 1 more cup water than mentioned here if you follow this proportion and adjust jaggery accordingly.
    7. If you are making this using the Instant Pot, transfer the cooked Pongal to a serving dish immediately after its done. Please do not leave it on KEEP WARM mode. I found that the Pongal becomes dry and starts sticking to the bottom if this is done.

    Instant Pot Sakkarai Pongal

    You really did not think I will skip sharing how to make this in the Instant Pot, did ya? Making this in the IP is a cake walk. 

    To begin with, rinse the dal and rice in a colander and set aside. Pound the cardamom and chop the cashews. 

    Sauté the nuts and raisins

    Insert the inner pot into the Instant Pot. Turn on SAUTE MODE- NORMAL- 6 Minutes. When the display reads hot, add the ghee. Wait for the ghee to melt completely. Once melted, add the cashews and raisins. Fry them till cashews begin to brown. Drain and set aside.

    Add the rice and lentils

    Now, add the pounded green cardamom pods. Press CANCEL. Immediately, tip in the washed rice and lentils. Add 2.75 cups water, 1/4 teaspoon salt and stir well to combine.  Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot.

    Instant Pot Cooking Time and Mode

    Now, turn the VALVE to SEALING. Press PRESSURE COOK on HIGH PRESSURE and set the timer to 10 MINS. Allow the cooking cycle to complete. Wait for the pressure to release naturally.

    When the natural pressure release is complete, switch off the Instant Pot, open the lid, and add the powdered jaggery along with the edible camphor and ground dry ginger. Keep stirring until the jaggery melts completely. 

    Simmering

    Once the jaggery has melted fully, switch on the Instant Pot and press SAUTE MODE on NORMAL for 2 minutes. Simmer till the saute cycle ends. Serve immediately.

    Pressure cooker sweet Pongal

    You can easily make this in a regular stovetop pressure cooker as well.

    Rinsing

    Place the raw rice and moong lentils in a colander and rinse well under running water. 

    Pressure cooking

    Transfer the washed rice and lentils to a vessel and add 2.75 cups water. Stir in 1/4 tsp salt and mix well. To a 3 liter deep pressure pan, add 1.5 cups to 2 cups water and place the vessel with the rice mixture into the pressure cooker.

    Pressure cook on medium heat for 5 whistles. Wait for the pressure to release naturally. During this time, pound the green cardamom and keep it ready. When pressure releases, open the lid. To the cooked rice and lentils, add the powdered jaggery.

    Adding jaggery and simmering

    Mix well until all the jaggery is melted. Now, heat a heavy bottomed large pan with ghee. I used my 4 quart Dutch oven to do this. When the ghee melts, lower the heat, add cashews and saute them till light golden. Tip in the raisins and green cardamom. Fry till raisins become plump.

    Now, add the rice mixture to the pan. Add the edible camphor and ground dry ginger. Mix well. Simmer on low heat for 2 to 3 minutes. Once done, serve hot.

    Sakkarai Pongal, a traditional Tamil style dessert served in a copper serving bucket. Cashews on the top as garnish. The serving dish has been placed on a burlap mat. Brass spoons and wooden bowls of rice and lentil are at the background.

    More Pongal Recipes

    Sakkarai Pongal, a traditional Tamil style dessert served in a copper serving bucket. Cashews on the top as garnish. The serving dish has been placed on a burlap mat. Brass spoons and wooden bowls of rice and lentil are at the background.
    Print Recipe
    5 from 1 vote

    Sakkarai Pongal

    A traditional South Indian rice and lentil dessert sweetened with jaggery. This easy sweet Pongal can be made either in the Instant pot or in a regular pressure cooker.
    Prep Time5 minutes
    Cook Time25 minutes
    Course: Dessert
    Cuisine: Indian, South Indian, Tamil
    Servings: 8
    Calories: 272kcal

    Equipment

    • 1 Pressure cooker Use a 3 liter stovetop pressure pan.
    • 1 Heavy bottomed pan if following the pressure cooker method.
    • 1 6 qt Instant Pot if making in the Instant Pot
    • 1 Colander
    • 1 ladle

    Ingredients

    • 1/2 cup raw rice
    • 1/4 cup moong dal
    • 2.75 cups water
    • 1/4 tsp salt
    • 1.25 cups powdered jaggery
    • 2.5 tbsp ghee
    • 4 green cardamoms
    • 2.5 tbsp broken cashews
    • 2 tbsp raisins
    • 1 pinch edible camphor
    • 1/4 tsp ground dry ginger Sukku in Tamil

    Instructions

    Prep work

    • Rinse the dal and rice in a colander and set aside.
    • Pound the cardamom and chop the cashews.

    Instant Pot

    • Insert the inner pot into the Instant Pot.
    • Turn on SAUTE MODE- NORMAL- 6 Minutes.
    • When the display reads hot, add the ghee.
    • Wait for the ghee to melt completely.
    • Once melted, add the cashews and raisins.
    • Fry them till cashews begin to brown. Drain and set aside.
    • Now, add the pounded green cardamom pods.
    • Press CANCEL.
    • Immediately, tip in the washed rice and lentils.
    • Add 2.75 cups water, 1/4 salt and stir well to combine.
    • Ensure that the sealing ring has been fitted properly into the lid.
    • Close the Instant Pot.

    Instant Pot Cooking Time and Mode

    • Now, turn the VALVE to SEALING.
    • Press PRESSURE COOK on HIGH PRESSURE and set the timer to 10 MINS.
    • Allow the cooking cycle to complete.
    • Wait for the pressure to release naturally.
    • When the natural pressure release is complete, switch off the Instant Pot.
    • Open the lid, and add the powdered jaggery along with the edible camphor and ground dry ginger.
    • Keep stirring until the jaggery melts completely.
    • Simmering
    • Once the jaggery has melted fully, switch on the Instant Pot and press SAUTE MODE on NORMAL for 2 minutes.
    • Simmer till the saute cycle ends.
    • Serve immediately.

    Stovetop Pressure cooker Pongal

    • Transfer the washed rice and lentils to a vessel and add 2.75 cups water.
    • Stir in 1/4 tsp salt and mix well.
    • To a 3 liter deep pressure pan, add 1.5 cups to 2 cups water and place the vessel with the rice mixture into the pressure cooker.
    • Pressure cook on medium heat for 5 whistles.
    • Wait for the pressure to release naturally.
    • During this time, pound the green cardamom and keep it ready.
    • When pressure releases, open the lid.
    • To the cooked rice and lentils, add the powdered jaggery.

    Adding jaggery and simmering

    • Mix well until all the jaggery is melted.
    • Now, heat a heavy bottomed large pan with ghee.
    • When the ghee melts, lower the heat, add cashews and saute them till light golden.
    • Tip in the raisins and green cardamom.
    • Fry till raisins become plump.
    • Now, add the rice mixture to the pan.
    • Add the edible camphor and ground dry ginger.
    • Mix well.
    • Simmer on low heat for 2 to 3 minutes.
    • Once done, serve hot.

    Notes

    1. Please do not use any other variety of rice for this other than raw rice or Sona Masoori. 
    2. If you are using cubed jaggery, chop them into very tiny pieces and powder these pieces before adding them to the cooked rice mixture.
    3. Adding ground ginger helps in digestion and flavor. 
    4. Do not worry if the Pongal looks watery immediately after it is cooked. It will thicken as it cools. 
    5. Avoid adding more water than mentioned here. 
    6. The inner pot that I used to place in the stovetop pressure cooker is roughly 1.25 quarts or 1.12 liter in capacity.
    7. If you are making this using the Instant Pot, transfer the cooked Pongal to a serving dish immediately after its done. Please do not leave it on KEEP WARM mode. I found that the Pongal becomes dry and starts sticking to the bottom if this is done.
    8. Instant Pot timings may vary based on the geographic location.
    9. Nutrition values are given here as a courtesy and are a rough guide. Please consult a qualified nutrition expert for better understanding of micros and macros.

    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

    Calories: 272kcal | Carbohydrates: 50g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 80mg | Potassium: 73mg | Fiber: 2g | Sugar: 32g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this easy sweet pongal? We value your thoughts and comments! Please rate this recipe and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

    Veg Biryani – Instant Pot & Stovetop

    By 7 Comments

    Veg Biryani is a classic Indian rice dish that no one can ever say no to. In case you are wondering what is veg, it is short for vegetable. A combination of aromatic Basmati rice and veggies, this is a fantastic main course for a party. In this post, I will share how to make this as an one pot dish in the Instant Pot and on stove-top.

    Follow us on Pinterest for delicious pins.

    vegetable biryani made in the Instant pot and served in a blue cast iron enameled dutch oven

    Veg Biryani, vegetable biryani or biriyani, however you choose to call it, really does not matter. What matters is that we dig into that plate of awesomeness as quickly as possible.

    [feast_advanced_jump_to]

    Ingredients

    Biryani is a dish that is replete with spices. It is the whole spices that make Biryani special. Generally, this is a meat based dish. But today, we will be making a vegetarian version. 

    Oil or ghee

    Typically, we use ghee to make any kind of biryani. However, if you are looking for a vegan version, skip the ghee and use any neutral flavored vegetable oil.

    Whole spices

    There is no substitute to whole spices in a biryani recipe. While it may be difficult to source all of them, you will be good to go if you have bay leaves, cloves, green cardamom and cinnamon.

    Onions

    Any variety of onions are okay for this recipe. I have used purple onions but you can also use yellow or white onions instead.

    Ground paste

    Different people have different ways of making biryani. I learned this version from my BFF and have been making it forever now. The ground paste here gives a wonderful flavor to the dish. It is a combination of fresh mint, cilantro, green chilis, ginger and garlic with a hint of fennel.

    Yogurt

    Again, yogurt is something that is very commonly used in a biryani, especially, in recipes where there is a marinade involved. While we will not be marinating our veggies today, we will be using 2 tbsp thick fresh yogurt. If you want the biryani to be vegan, skip this completely or use cashew yogurt in its place.

    Vegetables

    Carrots, green beans, baby corn cauliflower, potatoes and mushrooms are the best veggies for any biryani. I have used carrots, baby corn, peas, beans and cauliflower. As for the quantity, a good rule of thumb is to use 2 times more veggies than rice. So for every 1 cup of rice, we need 2 cups of veggies.

    Basmati rice

    Fragrant Basmati is the best variety for making Biryani. Beautifully long and aromatic, this rice is not only flavor-packed but also easy to cook.

    Water

    Since we will be using yogurt and the ground paste, we are not going to be following the usual proportion of rice and water for this recipe.

    Cashews and raisins

    These are completely optional but highly recommended. They make the Biryani richer. Crunchy cashews and sweet raisins is something that I just cannot omit when making this.

    Variations

    1. There are so many ways to make this classic. In case you are looking for one that has saffron milk, then check out our Veg Dum Biryani recipe.
    2. I do not add any spice blends like Biryani masala powder for this version. If you like a strong spice flavor, you can add 1 tsp biryani masala spice blend right after you add the ground paste and yogurt.
    3. You can add veggies of your choice to this biryani. I often make this as a fridge clean out meal as well.

    Recipe notes

    1. Follow the measurements for water to the T at every step in this recipe for the best Instant Pot biryani you can make.
    2. Adding screw pine water ( Pandan extract) or rose water enhances the flavors. Make sure you use food grade rose water or screw pine water.

    Tips to make the best Instant Pot Veg Biryani

    1. Soak the Basmati rice for only 10 minutes. Start a kitchen timer as soon as you dunk the rice in water. Drain the soaked rice completely in a colander before adding it to the Instant Pot.
    2. Use a measuring cup to measure both rice and water. I have used 250 ml measuring cup for measuring both rice and water. Use the same cup to measure both.
    3. Do not add more than 3 tbsp water while grinding the mint and cilantro paste.
    4. Fluff the cooked biryani with a fork once done.
    5. If your biryani is mushy, spread it out on a wide plate and allow it to cool down. Do not let the biryani sit in the Instant Pot as soon as it is done. Avoid switching on the KEEP WARM mode. The rice cooks further in the residual heat. So, transfer the cooked biryani to an insulated hot box.

    Method

    Soak the rice

    Wash the Basmati rice in a colander under running water once. Transfer the washed rice to a mixing bowl and add 2 cups water. Allow this to soak for 10 minutes. Start a kitchen timer to keep an eye on the soaking time. While the rice soaks, prep the remaining stuff.

    Chop the veggies

    Wash and prep the baby corn, cauliflower, beans and carrots. Set aside. Chop the onions towards the end. 

    Make the paste

    Grind together mint, cilantro, green chilis, fennel seeds, garlic cloves and ginger with 3 tbsp water to a smooth paste. Set aside.

    Drain the soaked rice

    Once the ten minutes are up, drain the soaked rice in a colander completely. Please do not let the rice soak longer than mentioned here.

    How to make Instant Pot Vegetable Biryani?

    Insert the inner pot into the Instant Pot. Plug in the Instant Pot and press SAUTE MODE on NORMAL. Set the timer to 8 minutes. When the display reads HOT, add the oil or ghee. 

    Tip in the green cardamoms, bay leaf, cloves, cinnamon stick and mace. Saute for 20 seconds. Now, add the onions and mix well. Add salt and cook the onions till they become pink and soft.

    At this stage, add the ground paste and mix well. Now, add 2 tbsp thick yogurt. Stir well to combine and cook this paste for 3 minutes till the mixture is a bit dry.

    Now, add the chopped veggies and combine well. Tip in the soaked rice and 1 cup water. Now, add the turmeric powder and the screw pine extract or rose water . Stir well to combine.

    Cooking time and mode

    Switch off the Instant Pot. Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING. Switch on the Instant Pot again. Press PRESSURE COOK mode on LOW PRESSURE for 5 minutes.

    Allow the cooking cycle to complete. When done, immediately do a quick pressure release. After releasing the pressure, open the lid and fluff the biryani with a fork. 

    Garnishing

    Heat a small pan with ghee or oil. Add the broken cashews and wait for them to begin to brown. At this stage, add the raisins and allow them to just puff up and become plump. Immediately add this to the biryani and mix gently.

    Pressure cooker veg biryani

    We can make the same recipe in a regular stovetop pressure cooker as well. 

    Heat a 4 liter deep pressure pan with oil. Add the whole spices and saute for 1 minute on medium flame. Now, add the chopped onions and salt. Mix and allow the onions to become soft and pink. Add the ground spice paste and the yogurt next.

    Stir to combine and cook till the mixture becomes almost dry. Add the veggies now and mix well. Cook for 2 minutes on medium flame. Once done, add the soaked and drained rice.

    Add 1.5 cups water and mix well. Tip in the turmeric powder now. Mix well. Stir in the rose water or screw pine extract. Close the lid. Put the weight on and cook on medium heat for 1 whistle.

    Once you hear the whistle, switch off the flame. Wait for 2 minutes and then manually release the pressure by lifting the weight with the help of a ladle or a long handled spoon.

    Fluff the rice with a fork. 

    Garnishing

    Heat a small pan with ghee or oil. Add the broken cashews and wait for them to begin to brown. At this stage, add the raisins and allow them to just puff up and become plump. Immediately add this to the biryani and mix gently.

    vegetable biryani made in the Instant pot and served in a blue cast iron enameled dutch oven

    vegetable biryani made in the Instant pot and served in a blue cast iron enameled dutch oven
    Print Recipe
    4.67 from 3 votes

    Vegetable Biryani

    The classic Biryani in a vegetarian avatar. This medley of rice and veggies with whole spices is just what you need for a party or on a weekend.
    Prep Time15 minutes
    Cook Time13 minutes
    Course: Main Course, Mains
    Cuisine: Indian
    Servings: 4 persons
    Calories: 398kcal

    Equipment

    • Instant Pot
    • Blender
    • Spatula

    Ingredients

    For the spice paste

    • 1/2 cup finely chopped cilantro leaves
    • 15 mint leaves
    • 3 green chilis Serrano peppers work well here.
    • 4 cloves garlic peeled and chopped
    • 1/2 inch ginger peeled and chopped
    • 1 tsp fennel seeds
    • 2 tbsp water

    For soaking the rice

    • 1 cup Basmati rice
    • 2 cups water

    For the Biryani

    • 1.5 tbsp oil or ghee
    • 1 bay leaf
    • 3 cloves
    • 3 whole green cardamoms
    • 1/2 inch cinnamon stick
    • 1 mace
    • 1 cup finely chopped onions
    • 2 cups mixed vegetables I used carrots, peas, baby corns, beans and cauliflower
    • 2 tbsp thick fresh yogurt
    • 1.5 tsp Kosher salt or to taste
    • 1.25 cup water
    • 1 tsp ground turmeric
    • 1 tsp screw pine extract or 1 tsp edible rose water

    For garnishing

    • 1 tbsp oil or ghee
    • 2 tbsp broken cashews
    • 1.5 tbsp raisins or sultanas

    Instructions

    Soak the rice

    • Wash the Basmati rice in a colander under running water once.
    • Transfer the washed rice to a mixing bowl and add 2 cups water.
    • Allow this to soak for 10 minutes. Start a kitchen timer to keep an eye on the soaking time.

    Chop the veggies

    • Wash and prep the baby corn, cauliflower, beans and carrots.
    • Set aside.
    • Chop the onions towards the end.

    Make the paste

    • Grind together mint, cilantro, green chilis, fennel seeds, garlic cloves and ginger with 3 tbsp water to a smooth paste. Set aside.
    • Drain the soaked rice
    • Once the ten minutes are up, drain the soaked rice in a colander completely.
    • Please do not let the rice soak longer than mentioned here.

    Instant Pot Vegetable Biryani

    • Insert the inner pot into the Instant Pot.
    • Plug in the Instant Pot and press SAUTE MODE on NORMAL.
    • Set the timer to 8 minutes.
    • When the display reads HOT, add the oil or ghee.
    • Tip in the green cardamoms, bay leaf, cloves, cinnamon stick and mace.
    • Saute for 20 seconds. Now, add the onions and mix well.
    • Add salt and cook the onions till they become pink and soft.
    • At this stage, add the ground paste and mix well.
    • Now, add 2 tbsp thick yogurt.
    • Stir well to combine and cook this paste for 3 minutes till the mixture is a bit dry.
    • Now, add the chopped veggies and combine well.
    • Tip in the soaked rice and 1 cup water.
    • Add the screw pine extract and rose water along with the ground turmeric. Stir well to combine.

    Cooking time and mode

    • Switch off the Instant Pot.
    • Ensure that the sealing ring has been fitted properly into the lid.
    • Close the Instant Pot and turn the VALVE to SEALING.
    • Switch on the Instant Pot again.
    • Press PRESSURE COOK mode on LOW PRESSURE for 5 minutes.
    • Allow the cooking cycle to complete.
    • When done, immediately do a quick pressure release.
    • After releasing the pressure, open the lid and fluff the biryani with a fork.

    Garnishing

    • Heat a small pan with 1 tbsp oil or ghee.
    • Add the cashews and fry on medium heat till it begins to brown.
    • Immediately, tip in the raisins and wait for them to puff up.
    • Transfer the fried nuts and raisins to the biryani.
    • Mix well and serve hot.

    Pressure cooker veg biryani

    • Heat a 4 liter deep pressure pan with oil.
    • Add the whole spices and saute for 1 minute on medium flame.
    • Now, add the chopped onions and salt.
    • Mix and allow the onions to become soft and pink.
    • Add the ground spice paste and the yogurt next.
    • Stir to combine and cook till the mixture becomes almost dry.
    • Add the veggies now and mix well.
    • Cook for 2 minutes on medium flame.
    • Once done, add the soaked and drained rice.
    • Add 1.5 cups water and ground turmeric and mix well.
    • Stir in the rose water or screw pine extract.
    • Close the lid. Put the weight on and cook on medium heat for 1 whistle.
    • Once you hear the whistle, switch off the flame.
    • Wait for 2 minutes and then manually release the pressure by lifting the weight with the help of a ladle or a long handled spoon.
    • Fluff the rice with a fork. 
    • Heat a small pan with ghee or oil.
    • Add the broken cashews and wait for them to begin to brown.
    • At this stage, add the raisins and allow them to just puff up and become plump.
    • Immediately add this to the biryani and mix gently.Garnishing

    Notes

    1. Follow the measurements for water to the T at every step in this recipe for the best Instant Pot biryani you can make.
    2. Adding screw pine water ( Pandan extract) or rose water enhances the flavors. Make sure you use food grade rose water or screw pine water.
    3. Instant Pot timings may vary based on geographic locations.
    4. Nutrition values provided here are a rough guide and given as a courtesy. Please consult a certified nutrition expert for more 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

    Calories: 398kcal | Carbohydrates: 65g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1052mg | Potassium: 488mg | Fiber: 8g | Sugar: 4g | Vitamin A: 4931IU | Vitamin C: 20mg | Calcium: 99mg | Iron: 3mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    More Biryani Recipes

    Instant Pot Fudge

    By 2 Comments

    This Instant Pot fudge recipe is just what you need if you are looking for last minute gifting ideas. With just three ingredients and 20 minutes of hands on cooking time, this fudge is worth all the hype. This post is also a step by step guide on how to use the Instant Pot as a double boiler.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    Instant Pot fudge stacked over a piece of parchment paper placed on a rustic metal tray. Christmas ornaments placed at the back. Fairy lights not in focus.

    Can anyone ever say no to chocolate? It is one of those things that can instantly cheer you up and this chocolatey treat is no exception. 

    You should make some fudge because 

    • it has only three ingredients.
    • we just have to spend 20 minutes to make this decadent treat.
    • this is a vegetarian friendly dessert.
    • you can make this in multiple batches with minimal effort.
    • it is easily customizable.
    [feast_advanced_jump_to]

    Ingredients

    Like I mentioned before, you just need 3 ingredients for this recipe.

    Chocolate

    I have used dark chocolate with 70% cocoa in it. Dark chocolate works perfectly for this recipe since we will be using condensed milk. The condensed milk mellows down the cocoa a bit and the end result is a rich milk chocolate style fudge.

    Condensed milk

    We will need one can of sweetened condensed milk for this recipe. Please do not use refrigerated condensed milk. 

    Nuts

    Since I wanted to replicate Ferrero Rocher in terms of taste, I went with hazelnuts and walnuts for this recipe. Peeled hazelnuts are the best. You can also use almonds or pecans instead of hazelnuts and walnuts in this recipe.

    How to use Instant Pot as a double boiler?

    One of the reasons why I love the Instant Pot so much is that it is an appliance that works in multiple avatars. For instance, the stovetop Bain Marie method is so complicated. This is even more so for beginners who have no beforehand experience. But the Instant Pot makes it so easy.

    To use the Instant Pot as a double boiler, you will need 

    6 quart or a 3 quart Instant Pot

    Both these work well for melting chocolate or for any other recipe that calls for double boiling. Add 1.5 cups water to the inner pot, place it into the Instant Pot and set it to SAUTE MODE- HIGH for 8 MINUTES.

    A large mixing bowl that can sit snugly over the pot

    This is the most important thing. I recommend using a stainless steel or a tempered glass bowl for this purpose. And your bowl has to sit snugly inside the pot.

    If your bowl does not fit properly into or over the pot, the steam that escapes will cause your chocolate to seize. When chocolate seizes, it will not get tempered.

    In this recipe, I have used a 6 quart Instant Pot and a large tempered glass mixing bowl from Ikea. My bowl has a diameter of 26 cm and is 13 cm in height.

    If you are a beginner and not confident about handling glass equipment well, I recommend using food grade stainless steel mixing bowls.

    Variations

    You can use this recipe as a base recipe and add your own touches to it. Here are some suggestions.

    1. Make this nut free. Skip all the nuts and just use only chocolate and condensed milk to make good old fashioned fudge.
    2. Use dried fruit like cranberries, figs and sultanas along with the nuts. The chewy fruit is a welcome addition in terms of texture and taste. You will need 1/2 cup dried fruit and 1 cup toasted nuts if you are going to use this combination.
    3. Add some candied orange peel. The end result is a robust citrussy fudge that is not just delicious but something tastes like gourmet stuff. 
    4. Sprinkle some sea salt before setting the fudge. This elevates the fudge to another level of yum.
    5. You can also add a splash of vanilla before adding the toasted and crushed nuts.

    Shelf life and storage

    This fudge keeps well in the refrigerator for 10 days. Place the cut squares in an air tight covered box. To prevent them from sticking to each other, separate each square with a small piece of parchment paper. 

    Recipe Notes

    1. I have used a 20 cm by 20 cm square baking pan for setting my fudge. This recipe yields 16 squares. You can also cut them into smaller pieces based on your preference.
    2. Make sure that the chocolate does not come into contact with moisture or water or steam while you melt it. Chocolate and water are enemies. Even a drop of water will make your chocolate seize. This in turn will affect the texture and the taste of the fudge.
    3. You can use Hershey’s semi-sweet dark chocolate baking chips or Ghirardelli chocolate chips for this recipe. This is just a recommendation and this is not a sponsored post.
    4. If you are using chocolate bar, then chop it into small pieces that are evenly sized. This also takes a bit longer than small chocolate chips to melt.
    5. Prep the baking pan with a parchment paper as the first step before you begin melting the chocolate.
    6. If you prefer thicker squares, you can also use a standard loaf pan that is 8.5 inches by 4.5 inches in dimensions. Line this with parchment paper and proceed with the recipe.
    7. Toasting the nuts adds depth and flavor to the fudge. They also become crunchy. I highly recommend toasting hazelnuts because the flavor is incredible. If you are using almonds, you can skip this step. But for every other nut, I recommend toasting them.
    8. Use an air fryer or the microwave to toast your nuts in a jiffy. For this recipe, I took the air fryer route to toast my hazelnuts and walnuts.
    9. This fudge needs a setting time of at least 2.5 hours in the fridge for best results.

    Instant pot fudge stacked over a piece of parchment paper placed on a rustic metal tray. Christmas ornaments placed at the back. Fairy lights not in focus.

    Method

    Toast the nuts

    Place the hazelnuts and walnuts in the Air fryer. Toast at 180C for 2 minutes. When done, remove and let it cool. After the nuts are cool, place them in a Ziploc bag and lightly crush the nuts using a rolling pin. Alternatively, place the toasted nuts in a coffee grinder and pulse once or twice. 

    Prepping the Instant Pot for double boiling

    While the nuts cool down, add the water to the Instant pot and allow it to heat up. Also, line a 20 cm by 20 cm square baking pan with parchment paper and set aside.

    Place the inner pot into the Instant Pot. Add 1.5 cups water to the inner pot. Plug in the Instant Pot and select SAUTE MODE- NORMAL- 15 Minutes. Wait for the water to begin boiling. 

    Melting chocolate

    When you see tiny bubbles and steam rising from the water, place a bowl that fits snugly on the inner pot. Add the chocolate chips and keep stirring it until it has melted half way through. This takes 2 to 3 minutes. 

    When the chips are melted half way through, add the condensed milk and stir well to combine. Keep stirring until the chocolate looks glossy and shiny. This takes 3 minutes.

    Adding the nuts

    When the chocolate mixture is all glossy, add the crushed nuts and mix well. Continue to cook the mixture for 1 minute after incorporating the crushed nuts with the chocolate mixture thoroughly.

    Setting the fudge

    Pour the mixture into the lined baking pan. Close it with another parchment sheet. Gently even out the surface with a flat based ramekin or a ladle. Place this in the fridge. Now, wait for at least 2.5 hours for the fudge to set fully.

    Slicing the fudge

    When the fudge has set well, uncover the fudge and slice them into squares. 

    chocolate fudge stacked over a piece of parchment paper placed on a rustic metal tray. Christmas ornaments placed at the back. Fairy lights not in focus.

    chocolate fudge stacked over a piece of parchment paper placed on a rustic metal tray. Christmas ornaments placed at the back. Fairy lights not in focus.
    Print Recipe
    4.50 from 2 votes

    Instant Pot Fudge

    Quick and easy fudge rich with nuts. Takes less than 20 minutes of active cooking time and can be made in batches with minimal effort.
    Prep Time6 minutes
    Cook Time10 minutes
    Chilling Time2 hours 30 minutes
    Course: Dessert
    Cuisine: American, International
    Servings: 16 pieces
    Calories: 279kcal

    Equipment

    • Instant Pot 6 qt
    • Mixing bowl
    • Spatula
    • 20 cm by 20 cm square baking tin
    • Parchment paper
    • Paring knife

    Ingredients

    • 1.5 cups water
    • 12 oz dark chocolate chips 342g by weight
    • 5 oz hazelnuts
    • 2.5 oz walnuts
    • 14 oz sweetened condensed milk

    Instructions

    Toast the nuts

    • Place the hazelnuts and walnuts in the Air fryer.
    • Toast at 180C for 2 minutes.
    • When done, remove and let it cool.
    • After the nuts are cool, place them in a Ziploc bag and lightly crush the nuts using a rolling pin.

    Prepping the Instant Pot for double boiling

    • While the nuts cool down, add the water to the Instant pot and allow it to heat up.
    • Also, line a 20 cm by 20 cm square baking pan with parchment paper and set aside.
    • Place the inner pot into the Instant Pot. Add 1.5 cups water to the inner pot.
    • Plug in the Instant Pot and select SAUTE MODE- NORMAL- 15 Minutes.
    • Wait for the water to begin boiling.

    Melting chocolate

    • When you see tiny bubbles and steam rising from the water, place a bowl that fits snugly on the inner pot.
    • Add the chocolate chips and keep stirring it until it has melted half way through. This takes 2 to 3 minutes.
    • When the chips are melted half way through, add the condensed milk and stir well to combine.
    • Keep stirring until the chocolate looks glossy and shiny. This takes 3 minutes.

    Adding the nuts

    • When the chocolate mixture is all glossy, add the crushed nuts and mix well.
    • Continue to cook the mixture for 1 minute after incorporating the crushed nuts with the chocolate mixture thoroughly.

    Setting the fudge

    • Pour the mixture into the lined baking pan.
    • Cover it with another parchment sheet.
    • Gently even out the surface with a flat based ramekin or a ladle.
    • Place this in the fridge.
    • Now, wait for at least 2.5 hours for the fudge to set fully.

    Slicing the fudge

    • When the fudge has set well, uncover the fudge and slice them into squares.

    Notes

    1. I have used a 20 cm by 20 cm square baking pan for setting my fudge. This recipe yields 16 squares. You can also cut them into smaller pieces based on your preference.
    2. Make sure that the chocolate does not come into contact with moisture or water or steam while you melt it.
    3. If you are using chocolate bar, then chop it into small pieces that are evenly sized. This also takes a bit longer than small chocolate chips to melt.
    4. Prep the baking pan with a parchment paper as the first step before you begin melting the chocolate.
    5. If you prefer thicker squares, you can also use a standard loaf pan that is 8.5 inches by 4.5 inches in dimensions. Line this with parchment paper and proceed with the recipe.
    6. Toasting the nuts adds depth and flavor to the fudge. They also become crunchy. I highly recommend toasting hazelnuts because the flavor is incredible. If you are using almonds, you can skip this step. But for every other nut, I recommend toasting them.
    7. Use an air fryer or the microwave to toast your nuts in a jiffy. For this recipe, I took the air fryer route to toast my hazelnuts and walnuts.
    8. This fudge needs a setting time of at least 2.5 hours in the fridge for best results.
    9. Instant Pot settings differ based on geographic locations.
    10. Nutritional values given here are a rough guide. Please consult a certified nutrition expert for more details or information.

    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

    Calories: 279kcal | Carbohydrates: 28g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 55mg | Potassium: 306mg | Fiber: 2g | Sugar: 21g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 1mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

     

    More Chocolate, anyone?

    Sweet & Spicy Cranberry Chutney

    By Leave a Comment

    I am sure you will love this vegan, zero-oil, healthy and savory cranberry chutney as much as I do. This is such an easy accompaniment that is bursting with flavors and just perfect for the winter. Use fresh or frozen cranberries to make this sauce.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    cranberry chutney made in the instant pot, served in a glass jar placed over a slate board. Cranberries, halved oranges and spices by the side.

    This sweetish tart chutney is very forgiving. I m certain that you have most of the stuff in your pantry already. And for those people who cannot source fresh cranberries, you can use frozen cranberries to make this, folks. 

    Ingredients

    Here is a list of all the ingredients for this recipe. Towards the end of this list, I have also included a substitutes list for these.

    Cranberries

    Use the reddest cranberries you can find. If you plan on canning this chutney, dry the cranberries thoroughly before using them. 

    Oranges

    We love citrus! And oranges along with the orange zest adds so much depth to this chutney. If you are wondering about how tangy the chutney is going to be, trust me, it is going to be perfect.

    Ginger

    Ah.. what can I tell about ginger? It is my favorite herb ever. Wait, is ginger a herb? I m not sure and that conversation is for another day. But you need fresh ginger for this chutney. That pungency balances the tart berries. 

    Ground spices and whole spices

    I kept it very simple and added just cayenne and Garam Masala spice blend for this. Cinnamon and cloves also go into this recipe.

    Vinegar

    We will be adding just a splash of red wine vinegar in this chutney. As for vinegars like red wine, a little goes a long way.

    You can skip this and add apple cider vinegar if you are serving this to kids and are particular about keeping it alcohol free.

    Sweetener

    As I wanted to keep this chutney free from refined sugar, I went ahead and used coconut sugar. 

    Orange juice and water

    I tried making this chutney with just water and to be honest, it tastes meh. When I made it with a combination of orange juice and water, the flavor and taste was unbelievably good! So, I will not recommend skipping the orange juice.

    Substitutes and replacements

    Ingredient  Substitute
    Fresh cranberries Frozen cranberries
    Red wine vinegar Apple cider vinegar
    1 tablespoon grated ginger 1 teaspoon ground dry ginger
    3/4 cup coconut sugar 1/2 cup plus 1 tbsp brown sugar
    1 tsp cayenne 1 tsp red paprika
    3/4 tsp garam masala 1/2 tsp each ground cumin and ground coriander
    cinnamon stick 3/4 tsp ground cinnamon
    cloves 1/2 tsp ground nutmeg
    oranges 1 Granny smith apple or Gala apple peeled and cored

    Variations

    1. Use a different blend of spices including ground nutmeg, mace and cinnamon. You can also add some ground white pepper.
    2. Use a tempering for a very Desi style chutney. Details below.
    3. Add some finely chopped jalapenos for a welcome spice kick every time you eat the chutney.

    How to use?

    1. As a mezze– serve this cranberry chutney with brie. Because these two are inseparable!
    2. Smear on toast and top with avocado slices for a hearty breakfast.
    3. Make this for Thanksgiving or Christmas parties. I can assure you that it will be a runaway hit.
    4. Can them and gift them! Because there really is no gift better than food gifts.
    5. Add it as a topping to your oatmeal. Make some savory oatmeal and add this on top. Thank me later 🙂
    6. If you are making Chaats but you are out of date and tamarind chutney, use this instead.
    7. This also tastes great with fries, chips and even nachos.
    8. Serve this chutney with crackers and cream cheese as a light snack after all the partying.
    9. This spicy cranberry orange sauce chutney tastes amazing in a yogurt bowl too.

    Shelf life and storage

    When stored in a clean, air-tight and covered container, this chutney keeps well for a week in the fridge. You can also freeze this in small portions.

    Frozen chutney keeps well for 6 weeks to 2 months in the freezer. Thaw frozen chutney in the refrigerator overnight before using.

    Indian cranberry chutney

    Yep. You can easily add Indian touches to this recipe. Add a tempering of mustard seeds, fennel seeds and nigella seeds in a neutral flavored vegetable oil to this chutney. You can also add curry leaves as garnish.

    cranberry chutney made in the instant pot, served in a glass jar placed over a slate board. Cranberries, halved oranges and spices by the side.

    Recipe Notes

    1. You can use either fresh or frozen cranberries to make this recipe.
    2. I recommend using a weighing scale to measure all the ingredients.
    3. When making this in the Instant Pot, you must add at least 1 cup of liquid. Do not reduce the amount of liquid to less than 1 cup. I have used 3/4 cup orange juice and 1/2 cup water. If desired, you can reduce the water by 1/4 cup.
    4. This sauce thickens as it cools down. Do not leave the sauce on KEEP WARM mode after you mash and simmer it. The sauce will keep cooking and become very thick.
    5. 3/4 cup coconut sugar was just perfect for us. Feel free to add 1 cup if you prefer your chutney on the sweeter side.
    6. You can also reduce the cayenne and garam masala if you do not prefer spicy cranberry chutney or if you are making this for kids.

    Method

    Instant Pot Cranberry Chutney

    Prep

    Wash and dry the cranberries if you are using fresh ones. I have used frozen cranberries for this chutney. So I did not have to prep them ahead.

    Insert the inner pot into the instant pot. Add the frozen cranberries, oranges, orange zest, grated ginger, ground spices, whole spices, vinegar, coconut sugar, salt, water and orange juice. Mix well to combine.

    Cooking time and mode

    Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE TO SEALING. Plug in your Instant Pot. Choose PRESSURE COOK MODE- HIGH PRESSURE and set the timer for 5 MINUTES.

    Allow the cooking cycle to complete fully. Wait for 3 minutes of NATURAL PRESSURE RELEASE. Now press CANCEL or turn off your Instant Pot. Do a quick pressure release by turning the VALVE to VENTING.

    Simmering

    After releasing the pressure, mash the chutney with a potato masher. This step is optional but recommended.  Now, turn on the SAUTE MODE on NORMAL for 2 minutes.

    Allow the chutney to simmer for 2 minutes. When done, switch off the IP and remove the inner pot. Wait for the chutney to cool fully before transferring it to containers.

    Stovetop method

    To a 5 quart Dutch Oven or a heavy bottomed saucepan, add the cranberries, orange,  grated ginger, ground spices, whole spices, vinegar, coconut sugar, salt, water and orange juice.

    Mix well to combine. Bring to a rapid boil by cooking on high heat. When the mixture begins to boil, reduce the heat to low, cover and cook for 10 to 12 minutes.

    Once done, open and mash the mixture using a potato masher. Continue to cook on low heat for about 5 minutes to reduce the liquids and thicken the sauce. 

    cranberry chutney made in the instant pot, served in a glass jar placed over a slate board. Cranberries, halved oranges and spices by the side.

    cranberry chutney made in the instant pot, served in a glass jar placed over a slate board. Cranberries, halved oranges and spices by the side.
    Print Recipe
    No ratings yet

    Cranberry Chutney

    Spicy, savory and healthy cranberry chutney that gets done in less than 15 minutes. This chutney is just what you need for all the winter parties.
    Prep Time5 minutes
    Cook Time7 minutes
    Course: Accompaniment, Condiments
    Cuisine: American
    Servings: 15 servings
    Calories: 59kcal

    Equipment

    • Instant Pot 6 quart
    • Potato masher
    • ladle

    Ingredients

    • 18 oz frozen or fresh cranberries
    • 2 navel oranges peeled and segmented
    • 1 tbsp grated ginger
    • 1.5 tbsp orange zest
    • 1 tsp cayenne
    • 3/4 tsp garam masala
    • 3/4 cup coconut sugar
    • 1.25 tbsp red wine vinegar
    • 1 inch cinnamon stick
    • 2 to 3 cloves
    • 2 tsp Kosher salt or to taste
    • 1/2 cup water
    • 3/4 cup freshly squeezed orange juice

    Instructions

    • Insert the inner pot into the instant pot.
    • Add the frozen cranberries, oranges, orange zest, grated ginger, ground spices, whole spices, vinegar, coconut sugar, salt, water and orange juice.
    • Mix well to combine.

    Cooking time and mode

    • Ensure that the sealing ring has been fitted properly into the lid.
    • Close the Instant Pot and turn the VALVE TO SEALING.
    • Plug in your Instant Pot.
    • Choose PRESSURE COOK MODE- HIGH PRESSURE and set the timer for 5 MINUTES.
    • Allow the cooking cycle to complete fully.
    • Wait for 3 minutes of NATURAL PRESSURE RELEASE.
    • Now press CANCEL or turn off your Instant Pot.
    • Do a quick pressure release by turning the VALVE to VENTING.

    Simmering

    • After releasing the pressure, mash the chutney with a potato masher.
    • Now, turn on the SAUTE MODE on NORMAL for 2 minutes.
    • Allow the chutney to simmer for 2 minutes.
    • When done, switch off the IP and remove the inner pot from the Instant Pot.
    • DO NOT KEEP IT ON KEEP WARM MODE.
    • Wait for the chutney to cool fully before transferring it to containers.

    Stovetop method

    • To a 5 quart Dutch Oven or a heavy bottomed saucepan, add the cranberries, orange,  grated ginger, ground spices, whole spices, vinegar, coconut sugar, salt, water and orange juice.
    • Mix well to combine.
    • Bring to a rapid boil by cooking on high heat.
    • When the mixture begins to boil, reduce the heat to low, cover and cook for 10 to 12 minutes.
    • Once done, open and mash the mixture using a potato masher.
    • Continue to cook on low heat for about 5 minutes to reduce the liquids and thicken the sauce.

    Notes

    • You can use either fresh or frozen cranberries to make this recipe.
    • I recommend using a weighing scale to measure all the ingredients.
    • When making this in the Instant Pot, you must add at least 1 cup of liquid. Do not reduce the amount of liquid to less than 1 cup. I have used 3/4 cup orange juice and 1/2 cup water. If desired, you can reduce the water by 1/4 cup.
    • This sauce thickens as it cools down. Do not leave the sauce on KEEP WARM mode after you mash and simmer it. The sauce will keep cooking and become very thick.
    • 3/4 cup coconut sugar was just perfect for us. Feel free to add 1 cup if you prefer your chutney on the sweeter side.
    • You can also reduce the cayenne and garam masala if you do not prefer spicy cranberry chutney or if you are making this for kids.
    • Instant Pot timings differ based on geographic locations.
    • Nutritional values provided here are a rough guide. Please consult a nutrition expert for more details and information.

    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

    Calories: 59kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 327mg | Potassium: 92mg | Fiber: 2g | Sugar: 9g | Vitamin A: 150IU | Vitamin C: 23mg | Calcium: 15mg | Iron: 1mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    More Dips and Sauces

    Gingerbread Hot Chocolate

    By Leave a Comment

    How about combining two winter classics into one with this gingerbread hot chocolate? After all, what are winter holidays without piping hot cups of cocoa topped with marshmallows and other such small joys? Right? In this post, we will see how to make some amazing hot chocolate with wintry spices.

    Follow us on Pinterest for delicious pins.

    gingerbread flavored hot chocolate served in a glass mug with whipped cream topping and a sprinkle of ground cinnamon. Fairy lights and christmas tree decor surround the mug. Mug sits on a metal tray placed on a wooden board.

    I am the only one who is not a coffee person in my family. I do not do tea as well. For people like me, hot cocoa in winter is bliss. This year, I decided to spice it up a bit and combined my gingersnaps and a winter drink in one. 

    My standard order at a cafe has always been hot cocoa. I am talking about days before Starbucks became popular, guys. In fact, I still remember Cafe Coffee Day in Bengaluru serving some amazing cocoa. 

    Considering that I love this drink so much, it is only fair that I share my own spin on it, isn’t it?

    [feast_advanced_jump_to]

    Why should you try this?

    We all need a enormous mug of this winter delight because

    • it has ginger which is loaded with immune boosting properties. This is just what you need when it is cold.
    • can anyone ever say not to chocolate? Really? I m not even considering the possibility.
    • the spices that we add, also have some terrific nutrient values. Cinnamon, for instance, has anti-oxidants and allspice has fantastic anti-inflammatory properties.
    • lastly, this is a divine, decadent drink when you are nursing a cold or a flu or you just want to cozy up in front of the tree on Christmas morning.

    Ingredients

    We are making hot cocoa from scratch. Roll up your sleeves and get that saucepan out. Make sure to bring one big enough because everyone is going to want seconds. 

    Our star ingredients in this recipe are good quality chocolate chips, fresh ginger and molasses.

    Ginger

    Use the freshest ginger available. Scrape the peel off a 1.5 inch ginger and grate it using a grater. Set aside. No fresh ginger? Substitute with 1 tsp ground ginger. The flavor is a bit different but delicious, nonetheless.

    Water

    Yes. We will use water to simmer our spices first. Plus, this makes your house smell like Christmas. You are welcome.

    Spices

    In this recipe, we will be using ground cinnamon, ground allspice and cloves. And I will not recommend substituting any of them.

    Sweeteners

    To make the best gingerbread flavor, you need molasses. I have used unsulphured blackstrap molasses here. And this is just what you need for this recipe. Other than this, I have also added maple and regular white sugar. In case you do not prefer white sugar, please use coconut sugar. 

    Chocolate

    Get the best quality dark chocolate you can. All I had in my fridge was some cooking dark chocolate chips. This was fantastic in terms of flavor and taste.

    Cream

    You will need heavy whipping cream for this. The cream adds body and makes the cocoa smoother and creamier. Skip this if you are looking to cut down calories.

    Milk

    Any milk can be used. Pick full fat milk if you like the drink to be creamy.

    Whipped cream

    This step is completely optional. You can either use the whipped cream canister like I did or whip some heavy whipping cream up and pipe it onto the cocoa.

    gingerbread flavored hot chocolate served in a glass mug with whipped cream topping and a sprinkle of ground cinnamon. Fairy lights and christmas tree decor surround the mug. Mug sits on a metal tray placed on a wooden board.

    Vegan hot chocolate

    To make this drink fully vegan, skip the whipping cream and heavy cream. You can use your choice of nut milk. Best bets include cashew and oat milk. I personally recommend barista style oat milk for this recipe.

    Variations

    1. Spike this with an ounce of brandy just before serving if it is intended for grownups.
    2. Add a generous grind of black pepper along with the spices. This gives an earthy spice to the drink.
    3. Top with gingerbread man or speculoos cookies before serving. It is a delicious treat for kids.
    4. You can also add cookie butter ( Biscoff spread) or crushed Biscoff cookies as a topping. Marshmallows are always a big win too.
    5. Use milk chocolate instead of dark chocolate if you want a sweeter version of this. I have used chocolate that has 70% cocoa. 

    Recipe Notes

    1. Allow the spices, water and ginger to simmer well before adding the other ingredients. 
    2. Add the cream and chocolate in quick succession and make sure to whisk well.
    3. Wait for the chocolate to melt fully before adding the milk.
    4. Once you add the milk, do not allow the mixture to cook for longer. Since this recipe has molasses, it may curdle the milk if cooked for a long time.
    5. Serve immediately once you add the whipped cream.

    Method

    step by step guide to make hot cocoa

    Grate the ginger and set aside. Heat a saucepan with water. Add the grated ginger, ground cinnamon, ground allspice and cloves along with maple syrup and molasses. Stir well and allow to simmer for 4 to 5 mins.

    step by step guide to make gingerbread hot cocoa

    When the water reduces to 2/3rd of its quantity, add the cream and chocolate in quick succession. Whisk well and cook the mixture till all of the chocolate has melted fully. Add the sugar next and immediately add the milk. Stir well to combine. Simmer over gentle heat for 2 minutes.

    Once done, pour into mugs. Top with whipped cream. Sprinkle some ground cinnamon before serving. Serve immediately once you add the whipped cream.

    gingerbread flavored hot chocolate served in a glass mug with whipped cream topping and a sprinkle of ground cinnamon. Fairy lights and christmas tree decor surround the mug. Mug sits on a metal tray placed on a wooden board.

    gingerbread flavored hot chocolate served in a glass mug with whipped cream topping and a sprinkle of ground cinnamon. Fairy lights and christmas tree decor surround the mug. Mug sits on a metal tray placed on a wooden board.
    Print Recipe
    No ratings yet

    Gingerbread Hot Cocoa

    Decadently divine hot cocoa spiced with ginger and other ground spices. Just what we need during winters.
    Prep Time5 minutes
    Cook Time10 minutes
    Course: Beverage
    Cuisine: American, International
    Servings: 2 people
    Calories: 547kcal

    Equipment

    • Saucepan
    • Spatula
    • Measuring cups and spoons

    Ingredients

    • 150 ml water
    • 1 tbsp freshly grated ginger
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground allspice
    • 3 cloves
    • 1.5 tbsp maple syrup
    • 2 tsp unsulphured blackstrap molasses
    • 75 ml heavy cream
    • 2.5 oz dark chocolate chips
    • 2 tbsp sugar
    • 200 ml milk

    For serving

    • 2 tbsp whipped cream topping
    • 1/4 tsp ground cinnamon for sprinkling

    Instructions

    • Grate the ginger and set aside.
    • Heat a saucepan with water.
    • Add the grated ginger, ground cinnamon, ground allspice and cloves along with maple syrup and molasses.
    • Stir well and allow to simmer for 4 to 5 mins.
    • When the water reduces to 2/3rd of its quantity, add the cream and chocolate in quick succession.
    • Whisk well and cook the mixture till all of the chocolate has melted fully.
    • Add the sugar next and immediately add the milk.
    • Stir well to combine.
    • Simmer over gentle heat for 2 minutes.
    • Once done, pour into mugs.
    • Top with whipped cream.
    • Sprinkle some ground cinnamon before serving.
    • Serve immediately once you add the whipped cream.

    Notes

    1. Allow the spices, water and ginger to simmer well before adding the other ingredients. 
    2. Add the cream and chocolate in quick succession and make sure to whisk well.
    3. Wait for the chocolate to melt fully before adding the milk.
    4. Once you add the milk, do not allow the mixture to cook for longer. Since this recipe has molasses, it may curdle the milk if cooked for a long time.
    5. Serve immediately once you add the whipped cream.
    6. Nutritional values provided here are a rough guide and given as a courtesy. Please consult a certified nutrition expert for more information and 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

    Calories: 547kcal | Carbohydrates: 55g | Protein: 7g | Fat: 34g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 82mg | Sodium: 110mg | Potassium: 544mg | Fiber: 2g | Sugar: 45g | Vitamin A: 938IU | Vitamin C: 1mg | Calcium: 300mg | Iron: 1mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    More Warming Recipes For Winter

    Easy Vegetarian Minestrone Soup

    By 2 Comments

    Hearty soups like this vegan minestrone soup are just what you need after a long day at work. What if I told you that this takes less than 10 minutes of prep? Gather all your ingredients because we are going to make the best vegetarian minestrone ever.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

    vegan minestrone soup served in a brown rimmed beige bowl with a black handled spoon in it. The bowl is placed on a white linen cloth. Fresh sweet basil leaves strewn around the bowl.

    We have warmed up to the idea of chunky soups this winter. When I say we, I  am obviously referring to my H and my little one. I have always been a soup person. Chunky, smooth, whatever. Over the years, our love for soups has grown. I m now constantly looking for easy soups or soups that have no oil. 

    This minestrone checks so many boxes because it is 

    • loaded with beans- your protein fix has been dealt with.
    • vegan– we are not going to be adding parmesan today. Nope.
    • something that comes together with almost zero effort.
    • also something that you can rustle up with whatever you have in the pantry. This is a dump and go recipe. Just add all your ingredients to the Instant pot and go sip some soothing tea.
    • a soup that has pasta. Can you say no to pasta? 
    [feast_advanced_jump_to]

    Ingredients

    Like any hearty minestrone out there, this recipe also has beans and pasta. As this is a vegan soup, we are going to be using some veggies and lots of herbs to flavor this.

    Olive oil

    This is hands-down the best oil for this recipe. However, you can also use any neutral flavored vegetable oil. I have used extra virgin olive oil here.

    Onions, garlic

    White onions or yellow onions are amazing in soups. They have a mild flavor unlike the red ones that are quite pungent. For a set and forget soup like this, I strongly recommend white onions. As for garlic, I finely chopped them before tipping it in.

    Celery

    What makes a minestrone exceptional? Celery! Yes. It is celery that adds a fantastic flavor. Please do not skip this in this recipe.

    Veggies

    While I have used carrots and green beans, you can also use sweet potatoes, cauliflower, potatoes, parsnips, butternut squash or even zucchini. A minestrone is incomplete without some greens.

    On the day I cooked this, I only had frozen spinach. Other greens that will work in this recipe include baby spinach leaves, chopped kale or just chopped fresh spinach.

    Beans

    Who is your best friend in the pantry? Mine definitely is canned beans. At any given time, I have at least 6 types of canned beans in my pantry. Whether it is Rajma or this minestrone, it is always great to have some canned kidney beans or white beans.

    In this soup, I have used a combination of canned white beans and canned chickpeas. You can choose to use either one of these or use both. Drain the canned beans in a colander and wash them well before using.

    Canned tomatoes

    Italian chopped tomatoes are the best bet for this recipe. If you cannot find this, you can also use regular canned chopped tomatoes. If you prefer the tomato flavor to be dominant, I also recommend adding 2 tablespoons of tomato sauce to your soup. 

    Canned fire roasted tomatoes is another option for this recipe. In case you do not have canned tomatoes, you can use regular Napolitana or Arabbiata pasta sauce in this soup. Personally, my favorite pasta sauce is from Rao’s or Prego.

    Pasta

    Short pasta varieties like Macaroni, Spirali, Fusilli and Penne are great in this soup. I went with Spirali since this is what I had. For a healthier minestrone, use whole wheat pasta.

    Broth

    If you have been using water to cook your soups, you need to reconsider. Because, broth in soup is life-changing. Low sodium vegetable broth or ‘better than bouillon’ does wonders to any vegetarian or vegan soup. 

    Aromatics and seasonings

    We are just going to be using smoked paprika and freshly cracked pepper to spice up this soup. As for aromatics, you can go both ways- use fresh herbs or dried ones.

    If you have read my previous posts, you would know that I have a small sweet basil plant at home. So I used fresh sweet basil and a generous amount of Italian seasoning.

    You can also use fresh thyme, rosemary and basil instead of this Italian seasoning blend.

    vegan minestrone soup served in a brown rimmed beige bowl .The bowl is placed on a white linen cloth. Fresh sweet basil leaves strewn around the bowl.

    Gluten free vegan minestrone soup

    To make this recipe celiac-friendly, skip the pasta and use lentil pasta. Or you can also use brown rice. For a grain-free minestrone, use quinoa.

    If you are using brown rice or quinoa, wash them well and soak in hot water for 1 hour before cooking. This way, you will not have to adjust the cooking time or mode.

    Make ahead

    This is a freezer-friendly soup and it freezes well for as long as 3 months. Though, it never lasts me that long. Because it is that delicious! To freeze this soup, allow the soup to cool down completely as it is cooked.

    To expedite the cooling process, transfer the soup to a large mixing bowl. Place this bowl over an ice bath. Once cool, divide into 2.5 cup portions and transfer to freezer-safe containers. Freeze till ready to eat.

    Allow frozen minestrone soup to thaw in the fridge overnight the previous day. When it thaws, reheat on gentle heat and serve immediately.

    Slow cooker minestrone soup

    Add all the ingredients to your crockpot or slow cooker. Stir well. Allow it to cook on low for 2 hours. Once done, stir well, garnish with fresh herbs and serve hot. 

    Stove top method

    This recipe can easily be made on the stove top as well. Heat a heavy bottomed pan like a Dutch oven. You will need a 4 quart Dutch oven for this.

    Add the olive oil and when hot, add bay leaves and garlic. Allow the garlic to cook till it begins to brown. Now, add the onions and salt. Mix well.

    Immediately, add the remaining dry ingredients one by one. Add the canned tomatoes and the broth. Stir well.

    Cook on medium flame, stirring every now and then for about 6 to 8 minutes or until the pasta is cooked. We love our pasta al-dente. And for this, 7 minutes of cooking time was perfect.

    No oil soup

    Yes, this is possible. And it tastes just as yummy. To make a zero-oil minestrone soup, simply skip the extra virgin olive oil and proceed with the remaining ingredients.

    Please note that this version tastes best only when made in an Instant Pot.

    vegan minestrone soup serveVegan minestrone soup in a white bowl with a black handled spoon in it. The bowl is placed on a blue linen cloth. Fresh sweet basil leaves strewn around the bowl.

    Recipe Notes

    1. This is a dump and go Instant Pot minestrone recipe at its best. If you plan to make this on stove-top, then I will not recommend skipping the oil. While water sauté is an option, I found that the onion and garlic tasted raw even after 10 minutes of cooking when done on stove-top.
    2. Adding maple syrup is optional but recommended. The sweet syrup balances the tart tomatoes in this recipe.
    3. Missing the cheese? Try adding 1 tsp nutritional yeast after adding the canned tomatoes.
    4. Want a spicier soup? Add some red pepper flakes before serving. I am already drooling. 
    5. I wanted to make a kid-friendly soup. So I skipped the red wine vinegar. You can add a splash of it if you are making this for a grown-up crowd. Use 1.25 tbsp red wine vinegar for this recipe. Add it along with the broth.

    Instant Pot Dump and Go Method

    Prep work

    Drain the canned chickpeas and white beans in a colander. Wash them well under running water. Prep the remaining ingredients and assemble everything ready.

    Instant Pot Cooking Time and Method

    Place the inner pot into the Instant Pot. Add olive oil, garlic, onions, celery, chopped carrots, chopped fresh green beans along with the chickpeas and kidney beans.

    Now, add the maple syrup, smoked sweet paprika and salt. Add the pasta next and tip in the canned tomatoes. Add the Italian seasoning next and pour the broth in. Stir well.

    Plug in the Instant Pot. 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 – HIGH PRESSURE and set the timer to 5 MINUTES.

    Garnishing

    Allow the cooking cycle to complete and do a quick pressure release immediately. Stir well and fish out the bay leaves. Now, add fresh basil and freshly cracked black pepper. Mix well and serve hot.

    vegan minestrone soup served in a brown rimmed beige bowl with a black handled spoon in it. The bowl is placed on a white linen cloth. Fresh sweet basil leaves strewn around the bowl.

    vegan minestrone soup served in a brown rimmed beige bowl with a black handled spoon in it. The bowl is placed on a white linen cloth. Fresh sweet basil leaves strewn around the bowl.
    Print Recipe
    5 from 2 votes

    Vegan Minestrone Soup

    A hearty vegan minestrone soup that takes less than 10 minutes of prep work. With veggies, beans and pasta, this makes for a wonderful dinner.
    Prep Time10 minutes
    Cook Time5 minutes
    Course: Main Course, Mains
    Cuisine: Italian
    Servings: 5 servings
    Calories: 244kcal

    Ingredients

    • 1.5 tbsp extra virgin olive oil
    • 2 tbsp finely chopped garlic
    • 1 cup finely chopped white onions
    • 2 bay leaves
    • 3/4 cup chopped celery
    • 3/4 cup peeled and diced carrots
    • 3/4 cup chopped fresh green beans
    • 3/4 cup frozen spinach please refer blog post for more details
    • 1 can chickpeas
    • 1 can white beans
    • 1 tbsp maple syrup
    • 1.5 tsp smoked sweet paprika
    • 1 tsp salt or to taste
    • 1 cup Spiralli pasta
    • 1 can Italian chopped tomatoes
    • 4 cups vegetable broth
    • 1 tbsp Italian seasoning

    For garnish

    • 8 sweet basil leaves torn or finely chopped
    • 1.25 tsp freshly cracked black pepper

    Instructions

    Instant Pot Dump and Go Method

      Prep work

      • Drain the canned chickpeas and white beans in a colander.
      • Wash them well under running water.
      • Prep the remaining ingredients and assemble everything ready.

      Instant Pot Cooking Time and Method

      • Place the inner pot into the Instant Pot.
      • Add olive oil, garlic, onions, celery, chopped carrots, chopped fresh green beans along with the chickpeas and kidney beans.
      • Now, add the maple syrup, smoked paprika and salt.
      • Add the pasta next and tip in the canned tomatoes.
      • Add the Italian seasoning next and pour the broth in. Stir well.
      • Plug in the Instant Pot.
      • 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 - HIGH PRESSURE and set the timer to 5 MINUTES.

      Garnishing

      • Allow the cooking cycle to complete and do a quick pressure release immediately.
      • Stir well, fish out the bay leaves and discard them.
      • Now, add fresh basil and freshly cracked black pepper.
      • Mix well and serve hot.

      Notes

      Make ahead

      This is a freezer-friendly soup and it freezes well for as long as 3 months. Please read blog post for more details.

      Slow cooker minestrone soup

      Add all the ingredients to your crockpot or slow cooker. Stir well. Allow it to cook on low for 2 hours. Once done, stir well, garnish with fresh herbs and serve hot. 

      Stove top method

      This recipe can easily be made on the stove top as well. Please refer the blog post for complete instructions.

      No oil soup

      To make a zero-oil minestrone soup, simply skip the extra virgin olive oil and proceed with the remaining ingredients. Please note that this version tastes best only when made in an Instant Pot.

      Recipe Notes

      This is a dump and go Instant Pot minestrone recipe at its best. If you plan to make this on stove-top, then I will not recommend skipping the oil. While water sauté is an option, I found that the onion and garlic tasted raw even after 10 minutes of cooking when done on stove-top.
      Adding maple syrup is optional but recommended. The sweet syrup balances the tart tomatoes in this recipe.
      Missing the cheese? Try adding 1 tsp nutritional yeast after adding the canned tomatoes.
      Want a spicier soup? Add some red pepper flakes before serving. ]
      I wanted to make a kid-friendly soup. So I skipped the red wine vinegar. You can add a splash of it if you are making this for a grown-up crowd. Use 1.25 tbsp red wine vinegar for this recipe. Add it along with the broth.
      Instant pot timings may vary based on geographic location.
      Nutritional values are provided here as a courtesy and only a rough guide. Please seek a certified nutrition expert's advice for more information.

      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

      Calories: 244kcal | Carbohydrates: 43g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1376mg | Potassium: 869mg | Fiber: 8g | Sugar: 11g | Vitamin A: 7063IU | Vitamin C: 16mg | Calcium: 163mg | Iron: 5mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      More Soups

      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 :).

      You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops

      Air Fryer Mushrooms | Vegan, No Oil

      By Leave a Comment

      These easy air fryer mushrooms are just what you need for a party or with that mezze platter. Six ingredients and less than 20 minutes are what separates you from these vegan air-fried mushrooms. No fancy ingredients unless you count soy as fancy.

      Follow us on Pinterest for delicious pins.

      air fryer mushrooms served on a deep white plate with lemon wedges. White plate placed on a wooden plate.

      What is your favorite mushroom? Ever since I have moved to Singapore, I have learned so much about mushrooms. I never knew that there were so many varieties. My favorite is the button mushroom.

      While it is nothing exotic, it is a variety that is easily available in most places and it has got a fantastic umami like every mushroom worth its salt should. 

      [feast_advanced_jump_to]

      Ingredients

      Like I said, this recipe calls for just six ingredients. This is a zero-oil recipe. While most of these is available in most pantries, having a list of substitutes won’t hurt, either.

      Mushrooms

      I have used white button mushrooms in this recipe. You can also use swiss brown mushrooms. These are sometimes referred to as cremini mushrooms too.

      Seasonings

      For these air fried mushrooms, I just used ground white pepper and Cajun spice. You can also use regular paprika, smoked paprika, curry powder or even garam masala. Adjust the seasonings as per your palate.

      Soy sauce

      This is that one ingredient that makes this dish top-notch. I strongly believe that in any recipe, there will be that one ingredient that makes or breaks it. In this recipe, it is the soy sauce. I used a light soy sauce.

      If you are looking for a gluten-free air fryer mushroom recipe, then please use Tamari or coconut aminos.

      Garlic powder

      My latest discovery is garlic powder. Yeah. I m kind of old school that way. But ever since I discovered it, I go through at least 2 bottles a month. Yep. It is that good. I add them to everything that calls for garlic because it simply minimizes the effort of mincing the garlic every single time.

      In case you do not have garlic powder, add 1 tbsp grated garlic instead.

      Lemon juice

      Garlic, lemons and pepper never go wrong. What is a mushroom recipe without some lemons eh? Until very recently, I was of the impression that soy and lemon doesn’t mix. Well, I have been proven wrong. This recipe and our air fryer shishito peppers are proof.

      Variations

      Just by changing an ingredient or two, we can bring out so many variations to this easy appetizer.

      1. You can add 1 tbsp extra virgin olive oil to the mushrooms. The olive oil gives a wonderful flavor.
      2. Fresh herbs like rosemary, sweet basil or parsley are great in this recipe too. You will need about 1.25 tbsp finely chopped herbs for every 10 oz of mushrooms here.
      3. Use Italian seasoning or taco seasoning or just regular curry powder instead of the Cajun spice for a different flavor.

      Air fry mushrooms like a pro

      Mushrooms are 90% water, folks. Did you all know this? I was amazed when I came across this. Just a random ‘shroom fact for you all. Making amazing mushrooms is not rocket science. These are some of the things I learned while testing this recipe. Here you go.

      1. Do not crowd the air fryer basket. This applies for anything you air-fry. Crowding makes the mushrooms steam instead of roast. So air fry in  batches if your basket is too small.
      2. Squeeze the lemon juice just before serving. 
      3. Pop them into the basket and begin air frying as soon as you have tossed them in the seasonings. Salt makes the mushrooms release water. So, we need to work very quickly while air frying them.
      4. If you are making multiple batches, toss the mushrooms with the seasonings and other ingredients in batches too. This is again because salt makes mushrooms release water if you let them sit too long.
      5. Make sure that the mushrooms are completely dry. I avoid washing them in water. Instead, I wipe them clean with a paper towel. This is a great way to involve the kids too.
      6. Air-frying time depends on the size of your air fryer. I have a Cosori 5 qt air fryer. And it took me 12 minutes for every batch. If your basket is smaller, then you may have to do this in batches. I was able to air fry 10 oz of mushrooms in a single batch in my air fryer.
      7. Always shake your basket mid way through air frying. By doing this, you can not only flip the mushrooms but also prevent over cooking or burning.

      How to cut the mushrooms?

      Slice the mushrooms evenly into thick slices. Uneven slicing means uneven cooking. I observed that when the slices are too thin, they tend to burn or become too dry. Cut the mushrooms into just two thick slices. If they are bigger, you can quarter them. But do not cut them thinner than that.

      No preheating

      I did not preheat the air fryer for this recipe. This is because we need the heat to go from low to high while the mushrooms cook. When I preheated the air fryer, I found that the mushrooms over cooked and dried out instead of being soft but with a crisp outer layer.

      Serving suggestions

      1. These easy mushrooms are great appetizers. Serve them with any dip of your choice or just with some Sriracha sauce. 
      2. Make them as a part of a mezze platter. They are great with cheese and other dips too.
      3. Include them in your Thanksgiving menu or Christmas eve dinner. You can even make them right after your guests arrive. Just wipe the mushrooms clean, slice them and keep them ready beforehand. Similarly, combine the seasonings in a large mixing bowl. You can toss the mushrooms in the seasoning mixture once your guests arrive and begin air frying right away.

      Air fried mushrooms and a small glass dip bowl with sriracha sauce served in a blue rimmed white square platter. Lemon wedge on the mushrooms. Platter placed on a burlap mat. Spoon and fork with wooden handle by the side.

      Method

      Prep the mushrooms

      Wipe the mushrooms clean with a paper towel. Slice them into two halves. If you find any moisture in them, allow the sliced mushrooms to air dry for 20 minutes.

      Toss them with seasonings

      In a mixing bowl, place the sliced mushrooms, ground pepper, soy sauce, red paprika and salt. Toss everything well using a silicone spatula or with your fingers.

      step by step tutorial for making easy air fryer mushrooms

      Air fry them

      Arrange the mushrooms in a single layer in the air fryer basket. There should not be any overlaps. Air fry them at 390 F for 12 minutes. At the 6th minute mark, stop and shake the basket well. The last picture in the collage above shows the mushrooms at half way mark.

      Continue to air fry for the remaining 6 minutes. Once done, transfer to a serving platter. Squeeze the lemon juice and add a sprinkle of red chili flakes.

      You can also garnish with fresh herbs. I garnished these mushrooms with roughly chopped sweet basil. Serve immediately.

      air fryer mushrooms served in a deep white platter placed on a wooden plate. Wooden plate placed over a burlap mat. Lemon wedges and fork on the mushrooms. A small dip bowl with sriracha by the side.

      Recipe card

      air fryer mushrooms served on a deep white plate with lemon wedges. White plate placed on a wooden plate.
      Print Recipe
      5 from 4 votes

      Air fryer mushrooms

      These addictive zero-oil air fryer mushrooms are amazing as appetizers. They are naturally vegan and are ready in less than 20 minutes.
      Prep Time6 minutes
      Cook Time12 minutes
      Course: Appetizer
      Cuisine: International
      Servings: 2 persons
      Calories: 47kcal

      Equipment

      • Air fryer

      Ingredients

      • 10 oz white button mushrooms
      • 1 tbsp light soy sauce
      • 1 tsp garlic powder Please read blog post for more details
      • 1/2 tsp ground white pepper
      • 3/4 tsp red paprika
      • 1/2 tsp salt or to taste

      For garnish

      • 1 tbsp finely chopped fresh basil Please refer blog post for more details.
      • 1/2 tsp red chili flakes Optional

      Instructions

      Prep the mushrooms

      • Wipe the mushrooms clean with a paper towel.
      • Slice them into two halves.
      • If you find any moisture in them, allow the sliced mushrooms to air dry for 20 minutes.
      • Toss them with seasonings
      • In a mixing bowl, place the sliced mushrooms, ground pepper, soy sauce, red paprika and salt.
      • Toss everything well using a silicone spatula or with your fingers.

      Air fry them

      • Arrange the mushrooms in a single layer in the air fryer basket.
      • Air fry them at 390 F for 12 minutes.
      • At the 6th minute mark, stop and shake the basket well.
      • Continue to air fry for the remaining 6 minutes.
      • Once done, transfer to a serving platter.
      • Squeeze the lemon juice and add a sprinkle of red chili flakes.
      • Garnish with fresh herbs of choice.
      • Serve immediately

      Notes

      1. Do not crowd the air fryer basket. 
      2. Squeeze the lemon juice just before serving. 
      3. Pop them into the basket and begin air frying as soon as you have tossed them in the seasonings. 
      4. If you are making multiple batches, toss the mushrooms with the seasonings and other ingredients in batches too. 
      5. Make sure that the mushrooms are completely dry. 
      6. Air-frying time depends on the size of your air fryer. 
      7. Always shake your basket mid way through air frying. By doing this, you can not only flip the mushrooms but also prevent over cooking or burning.
      8. Nutritional values mentioned here are given as a rough guide. Please consult a qualified and certified nutrition expert if you have any concerns or would like more details.
      9. Air frying timings and temperature settings may tend to vary based on the brand and size of the airfryer.

      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

      Calories: 47kcal | Carbohydrates: 7g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1101mg | Potassium: 518mg | Fiber: 2g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      More Air Fryer Recipes

      Spaghetti Squash Pad Thai | Gluten-free

      By Leave a Comment

      Your search for an amazing gluten-free pad Thai ends here. Meet Spaghetti Squash Pad Thai, the grain-free and gluten-free alternative to your regular noodles. Spaghetti squash is a great keto-friendly vegetable that you can use instead of noodles and pasta. Cook the squash in the Instant Pot and roll up your sleeves to make the best vegan and gluten-free Pad Thai ever!

      Follow us on Pinterest for delicious pins.

      Spaghetti Squash Pad Thai served on a teal blue plate with a lime wedge and chopsticks

      I love Asian food. If there is something that I love as much as I do Indian fare, it has got to be Thai food. I will not be exaggerating if I tell that I spent my entire time in Thailand, exploring the local food.

      What makes this cuisine so appealing is the fact that it is vegetarian and vegan-friendly. In the recent years, Pad Thai has become almost synonymous to Thai food globally. I just felt like reinventing this classic with some Spaghetti Squash.

      Use the table of contents to navigate through this post easily.

      [feast_advanced_jump_to]

      Ingredients

      Ingredients needed for spaghetti squash pad thai

      Our key ingredient in this recipe is the spaghetti squash. Cook the squash, separate the strands and keep it ready. While squash cooks, you can assemble the remaining ingredients.

      Onions and bell peppers

      I used white onions and red bell peppers. You can also use red onions and regular green bell peppers in this recipe.

      Garlic and spring onions

      What is a Pad Thai without an overdose of garlic, eh? I also used spring onion greens for this recipe. A good substitute for the green onions would be finely chopped cilantro or leeks.

      Tofu

      I used regular firm tofu after pressing it. I just cut up the tofu into cubes and fry them until the edges began to brown. We prefer our tofu to be slightly soft and so, I did not bother frying it to a golden brown. If you like fried tofu or crispy tofu, then fry them well till edges become golden.

      Bean Sprouts

      Bean sprouts are not only crunchy and delicious but also are a rich source of protein. I add them to fried rice, pretty much any Asian-inspired stir fry and noodles. These are optional but highly recommended.

      Peanuts

      A Pad Thai is incomplete without peanuts. This recipe calls for roasted peanuts. You can either use store-bought roasted peanuts or roast some in the air-fryer and toss them in.

      Sesame oil

      Do you know the secret to making some amazing Asian food? It is sesame oil. Use cold-pressed sesame oil for this recipe for an amazing flavor. If you are not a fan of or are allergic to sesame oil, then you can use any neutral flavored vegetable oil or avocado oil.

      How to make Pad Thai Sauce?

      You can put together this sauce easily in less than 5 minutes. And you can also use this sauce in the classic Pad Thai recipe too. It is very simple and straightforward. You can also buy your own Pad Thai sauce but make sure that it is gluten-free and vegan.

      To make your own Pad Thai sauce, combine maple syrup, coconut aminos, lime juice, Sriracha sauce and tamarind paste. Check the recipe card for exact quantities.

      Variations to Pad Thai Sauce

      You can also add peanut butter to this sauce. If you are going to add peanut butter, warm it up in the microwave before stirring in other ingredients. Use light soy sauce instead of coconut aminos if you are not looking for gluten-free options. Tamari is another gluten-free substitute for soy sauce.

      Spaghetti Squash Pad Thai in a saute pan with a pair of red tongs placed on the Pad Thai. Lime wedges and Thai basil at the background.

      Serving suggestions

      This Pad Thai tastes best when it is made fresh and eaten hot. To make this a complete meal, serve this with some crunchy cucumber salad. You can also use this Pad Thai as a stuffing in your summer rolls. 

      Variations

      1. Traditionally, Thai basil is not added in Pad Thai. However, we love the flavor and I added some to put my own twist to it. You can skip this as it is optional.
      2. Allergic to peanuts? Use roasted cashews instead. They use cashews in plenty in Thai food. And in this recipe, cashews taste just as delicious as peanuts.
      3. Looking for a soy-free version? Skip the tofu completely. Instead, add brussels sprouts, shredded cabbage or mushrooms. Mushrooms are the best here  since they have a texture similar to meat.
      4. No maple syrup? Use 2 tbsp coconut sugar or Jaggery instead. Both work beautifully well.

      Recipe Notes

      1. Please follow all the instructions to cook spaghetti squash in the Instant Pot to the T. Make sure to drain the cooked and separated strands of squash in a colander and let it rest for a good 20 to 30 minutes before proceeding with the recipe.
      2. Pad Thai should be cooked on high heat for a short time. The idea is to cook the veggies just enough so that they are crunchy but cooked. I prefer my squash toothsome with a bite for Pad Thai. So I do not recommend cooking the dish on heat for a long time after you have tipped in the squash.
      3. You can also add other veggies like carrots and beans here. Chop the carrots and beans into thin strips. This way, they cook fast and retain the crunch as well.
      4. I added very little salt to this since the Pad Thai sauce already has salt. Please feel free to adjust the salt as per your palate.

      Method

      Cook the spaghetti squash in the Instant Pot and keep ready. Press the extra firm tofu. Chop into cubes and set aside. You can check how to prep tofu in our Tofu in Orange Sauce post.

      Make the sauce

      Combine the maple syrup, tamarind paste, Sriracha sauce, lime juice and coconut aminos in a mixing bowl. Whisk well and keep ready.

      spaghetti squash pad thai step wise tutorial

      Making Pad Thai

      Heat a sauté pan with oil. Crank up the flame to the highest possible. Add the tofu and fry on high heat for 2 to 3 minutes until the edges just begin to brown. Once done, add garlic, onions and red bell peppers along with salt.

      spaghetti squash pad thai step wise tutorial

      Mix well and cook for 30 to 40 seconds. Now, add the spring onions greens and stir to combine. Tip in the Pad Thai sauce and mix well. Immediately, tip in the cooked spaghetti squash. Toss well to coat the squash with the sauce and veggie mixture.
      Add the bean sprouts and toss again. Cook for 2 minutes on high flame, stirring every now and then.

      spaghetti squash pad thai step wise tutorial

      Finally, add the roasted peanuts and toss well. Garnish with roughly torn Thai basil leaves and serve hot with lime wedges.

      Spaghetti Squash Pad Thai in a pan being lifted out with a pair of red silicon tongs.

      Recipe Card

      Spaghetti Squash Pad Thai served on a teal blue plate with a lime wedge and chopsticks
      Print Recipe
      5 from 1 vote

      Spaghetti Squash Pad Thai

      A grain-free take on the classic Pad Thai. This is a naturally vegan and gluten-free recipe. Enjoy this hot for dinner.
      Prep Time10 minutes
      Cook Time10 minutes
      Course: Main Course, Mains
      Cuisine: Fusion, Thai
      Servings: 3 people
      Calories: 345kcal

      Equipment

      • Saute pan
      • Tongs

      Ingredients

      For the Pad Thai sauce

      • 1.25 tsp Tamarind paste
      • 1.5 tbsp Maple syrup
      • 1.25 tbsp Lime juice
      • 1.5 tsp Sriracha sauce
      • 1.5 tsp Coconut Aminos

      For the Pad Thai

      • 1.25 tbsp sesame oil
      • 3/4 cup cubed pressed extra firm tofu
      • 1 tbsp chopped garlic
      • 1 cup thinly sliced white onions
      • 1 cup red bell pepper strips
      • 3/4 tsp Salt or to taste
      • 1/2 cup chopped spring onion greens
      • 3.5 cups cooked Spaghetti squash strands
      • 3/4 cup bean sprouts
      • 1/2 cup roasted peanuts

      For garnish

      • 3 to 4 leaves Thai Basil optional

      To serve

      • 2 to 3 wedges lime

      Instructions

      • Cook the spaghetti squash in the Instant Pot and keep ready.
      • Press the extra firm tofu.
      • Chop into cubes and set aside.

      Make the sauce

      • Combine the maple syrup, tamarind paste, Sriracha sauce, lime juice and coconut aminos in a mixing bowl.
      • Whisk well and keep ready.

      Making Pad Thai

      • Heat a sauté pan with oil.
      • Crank up the flame to the highest possible.
      • Add the tofu and fry on high heat for 2 to 3 minutes until the edges just begin to brown.
      • Once done, add garlic, onions and red bell peppers along with salt.
      • Mix well and cook for 30 to 40 seconds.
      • Now, add the spring onions greens and stir to combine.
      • Tip in the Pad Thai sauce and mix well.
      • Immediately, tip in the cooked spaghetti squash.
      • Toss well to coat the squash with the sauce and veggie mixture.  Add the bean sprouts and toss again.
      • Cook for 2 minutes on high flame, stirring every now and then.
      • Finally, add the roasted peanuts and toss well.
      • Garnish with roughly torn Thai basil leaves and serve hot with lime wedges.

      Notes

      1. Please follow all the instructions to cook spaghetti squash in the Instant Pot to the T. Make sure to drain the cooked and separated strands of squash in a colander and let it rest for a good 20 to 30 minutes before proceeding with the recipe.
      2. Pad Thai should be cooked on high heat for a short time. The idea is to cook the veggies just enough so that they are crunchy but cooked. I prefer my squash toothsome with a bite for Pad Thai. So I do not recommend cooking the dish on heat for a long time after you have tipped in the squash.
      3. You can also add other veggies like carrots and beans here. Chop the carrots and beans into thin strips. This way, they cook fast and retain the crunch as well.
      4. I added very little salt to this since the Pad Thai sauce already has salt. Please feel free to adjust the salt as per your palate.

      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

      Calories: 345kcal | Carbohydrates: 33g | Protein: 14g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Sodium: 860mg | Potassium: 706mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1862IU | Vitamin C: 80mg | Calcium: 114mg | Iron: 3mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      More Asian Recipes

      Instant Pot Spaghetti Squash

      By Leave a Comment

      Step by step guide to make the perfect Instant Pot Spaghetti Squash in less than 30 minutes. Spaghetti Squash takes forever to roast in the oven. And that is why, the Instant Pot remains our favorite kitchen gadget ever. Psst..Spaghetti squash is keto-friendly and is a great gluten-free option for noodle-based dishes.

      Follow us on Pinterest for delicious pins.

      Spaghetti squash cooked in the instant pot drained in a colander

      If I were to choose one vegetable family to eat forever in my life, it will definitely be squash. I have a thing for butternut, zucchini, pumpkin and pretty much any squash. 

      [feast_advanced_jump_to]

      What is spaghetti squash?

      Spaghetti squash is a winter squash that typically makes an appearance at the market from late September through February. When you cook the squash, the flesh become like thin straps which resemble spaghetti or noodles. That’s why it is called spaghetti squash.

      Pressure Cooker Spaghetti Squash

      In this post, I will share how I cook this lovely, vibrant squash in an electric pressure cooker. I have an Instant Pot and a Mealthy Multi-pot. I have tried this method in both and it works perfectly every time. You can follow the same method and cook this squash in any electric pressure cooker including the Ninja Foodi.

      Ingredients 

      All you need for this is a spaghetti squash and water. Apart from this, you will also need-

      1. A tall trivet or an egg steamer rack.
      2. An Instant Pot or any electric pressure cooker. ( I have used a 6 qt Instant pot here)
      3. Fork
      4. Colander
      5. Melon baller

      Shelf life and storage

      Leftover cooked spaghetti squash keeps well in the fridge for 3 days. However, please remember to

      1. drain the squash completely using a colander. Too much moisture in squash leads to mold and fungus growth.
      2. allow the cooked squash to cool down completely before refrigerating. 
      3. place the cooked, drained and cooled squash into an air-tight container and refrigerate.

      How to freeze spaghetti squash?

      Where I live, a spaghetti squash costs as much as an arm and a leg. And I had way too much spaghetti squash after I cooked it. So, obviously, I froze it peeps.

      To freeze the cooked squash, follow these steps-

      1. Cook the squash by following the instructions in this post.
      2. Separate the strands from the shell using a fork.
      3. Transfer the cooked squash to a colander.
      4. Allow it to cool down completely.
      5. Place the colander over a mixing bowl and cover it well.
      6. Let this sit in the fridge over night. This step will help remove all the excess moisture from the cooked squash.
      7. The next day, divide the strands into smaller portions. I recommend dividing into 2 cups in each portion.
      8. Place in freezer-safe bags.
      9. Squeeze out all the excess air from the bags. 
      10. Label the bags and freeze.

      How to use frozen spaghetti squash?

      To use frozen squash, thaw at room temperature for an hour. Then use as required in the recipe.

      Ways to use spaghetti squash

      1. Go classic and add toss them up with some classic Marinara sauce.
      2. Or, make some pesto pasta.
      3. You can also use this in a casserole.
      4. Better yet, toss them into a faux spaghetti Aglio Olio.
      5. Swap spaghetti squash for all noodle based dishes. You can begin with this Singapore Noodles!

      I made something exciting and so yum with this. Stay tuned for the recipe. That is what is lined up as the next recipe.

      Now, here are some of the most commonly asked questions when it comes to this recipe. 

      Can you cut the squash into two halves before pressure cooking?

      If your squash is very big, like mine was, then you can cut it into two before placing it in the electric pressure cooker.

      Can we cook whole spaghetti squash without cutting in the Instant pot?

      Depending on the size of your squash, this is possible. The squash I used for this post was well over 2 pounds and I could not fit it as a whole in my Instant Pot. So, I had to cut it into halves.

      If you can fit the squash comfortably with some free space around it, then you are good to go. Make sure there is at least 1/2 inch gap between your squash and the inner pot. Handling the squash after it cooks will be easier when you do this.

      You can only fit a small 2 pound spaghetti squash in the inner pot easily. I do not recommend adding a bigger one if it fits too snugly. 

      How to cut a spaghetti squash correctly?

      Did you know that the strands in this squash run along the width. So, cut the squash into two along the width rather than the length. This way, you will get longer strands of spaghetti squash. Not to mention that it is also umpteen times easier.

      To cut a spaghetti squash,

      1. Wear a safety glove, especially if you are doing it for the first time or you are a beginner. Learn from my mistakes 😛
      2. Use a sharp small paring knife and holding it firmly with one hand, slice through the middle along the width.
      3. Now, scoop out the seeds using a melon baller.

      How long to cook spaghetti squash?

      Timings differ when you cook the squash after cutting and as a whole. When cooking the spaghetti squash as a whole in the Instant pot, press PRESSURE COOK/ MANUAL mode. Set the timer to 18 minutes on High Pressure and allow the cooking cycle to complete.

      Once cooking is done, do a quick pressure release by turning the VENT. Carefully, remove the squash and allow it to cool down a bit before slicing through.

      Method

      Prep the squash

      Wash the squash well and scrub the shell gently to get rid of any dirt. Now, wipe dry. Place on a chopping board. Wear a safety glove and hold the squash with one hand. Using a small and sharp paring knife, slice through the squash along its width. Scoop out the seeds using a melon baller or a spoon.

      Instant Pot Setting and Timings

      Insert the inner pot into the Instant Pot. Add 1 cup water (246 ml) to the inner pot. Now, place a tall trivet or an egg steaming rack in it. Place the squash halves over the trivet. You can put them whichever way you want. I placed them, cut side up.

      Ensure that the sealing ring has been fitted properly into the lid. Close the lid and turn the VALVE to SEALING. Plug in the Instant Pot. Press PRESSURE COOK ( MANUAL in older models), HIGH PRESSURE and set the timer to 8 MINUTES.

      Allow the cooking cycle to complete fully. It takes around 8 to 10 minutes for the instant pot to come to pressure. So the total time is around 18 minutes for the entire process.

      When the cooking cycle is complete, release the pressure quickly by turning the valve to VENTING. While doing a quick pressure release, please exercise caution and keep yourself away from the vent.

      Separating the strands

      Open the lid and wait for a few minutes before lifting the cooked squash out. Use a pair of tongs to remove the squash from the Instant Pot. Wait for the squash to become cool enough to handle.

      Once the squash has cooled down a bit, use a fork and scrape out the flesh. You can see that the squash comes out in long noodles. Transfer this to a colander and allow it to sit for at least 10 to 15 minutes before using it in any recipe.

      This step is very important because this helps get rid of all the moisture from the steam. That is all. Perfectly cooked spaghetti squash is ready in less than 30 minutes of active cooking time.

      spaghetti squash cooked in a pressure cooker

      Cook spaghetti squash like a pro

      with our handy tips and tricks.

      1. A 6-quart Instant Pot will fit a squash that is about 8 inches long. My squash was longer than this. So I had to cut it into halves and cook into two batches.
      2. A pressure cooker needs water to cook. Don’t forget to add water to the inner pot before cooking.
      3. You will get nearly 5 to 6 cups of strands from 2.5 pounds of spaghetti squash.
      4. Always undercook your squash if you intend to use it in a recipe that calls for further sautéing or cooking. This way, it wont become mushy. A cook time of 8 minutes on high pressure in the Instant Pot is just perfect for this reason.

      spaghetti squash cooked and cooled in a metal colander

      Recipe Card

      Print Recipe
      No ratings yet

      Instant Pot Spaghetti Squash

      A step by step guide to cooking spaghetti squash perfectly in an electric pressure cooker.
      Prep Time4 minutes
      Cook Time8 minutes
      Course: Main Course, Mains
      Cuisine: American
      Servings: 5 cups
      Calories: 40kcal

      Equipment

      • Instant Pot
      • Tall trivet
      • Colander
      • Fork
      • Small and sharp paring knife

      Ingredients

      • 2.5 pounds whole spaghetti squash sliced into two
      • 1 cup water

      Instructions

      Prep the squash

      • Wash the squash well and scrub the outer cover gently to get rid of any dirt.
      • Wipe dry. Place on a chopping board.
      • Wear a safety glove and hold the squash with one hand.
      • Using a small and sharp paring knife, slice through the squash along its width.
      • Scoop out the seeds using a melon baller or a spoon.

      Instant Pot Setting and Timings

      • Insert the inner pot into the Instant Pot.
      • Add 1 cup water to the inner pot.
      • Now, place a tall trivet or an egg steaming rack in it.
      • Place the squash halves over the trivet.
      • Ensure that the sealing ring has been fitted properly into the lid.
      • Close the lid and turn the VALVE to SEALING.
      • Plug in the Instant Pot.
      • Press PRESSURE COOK ( MANUAL in older models), HIGH PRESSURE and set the timer to 8 MINUTES.
      • Allow the cooking cycle to complete fully.
      • When the cooking cycle is complete, release the pressure quickly by turning the valve to VENTING. Separating the strands
      • Open the lid and wait for a few minutes before lifting the cooked squash out.
      • Use a pair of tongs to remove the squash from the Instant Pot.
      • Wait for the squash to become cool enough to handle.
      • Once the squash has cooled down a bit, use a fork and scrape out the flesh.
      • Transfer this to a colander and allow it to sit for at least 10 to 15 minutes before using it in any recipe.
      • This step is very important because this helps get rid of all the moisture from the steam.

      Notes

      1. A 6-quart Instant Pot will fit a squash that is about 8 inches long. My squash was longer than this. So I had to cut it into halves and cook into two batches.
      2. A pressure cooker needs water to cook. Don't forget to add water to the inner pot before cooking.
      3. You will get nearly 5 to 6 cups of strands from 2 pounds of spaghetti squash.
      4. Always undercook your squash if you intend to use it in a recipe that calls for further sautéing or cooking. This way, it wont become mushy.
      5. Nutritional values are given here as a courtesy. Please treat them as a rough guide and do your due diligence before making any changes in your diet. Please consult a certified nutrition/diet expert for more information.
      6. Instant Pot settings may differ based on the geographic location.
      7. Please refer the blog post to know how to cook whole spaghetti squash without cutting in the Instant Pot.

      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

      Calories: 40kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 139mg | Fiber: 2g | Sugar: 4g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      More Instant Pot Recipes

      Instant Pot Chana Masala

      By Leave a Comment

      A step by step guide on making Instant Pot Chana Masala. Does Chana Masala need an introduction, ever?  Hang tight and read on to make the best Channa Masala ever. Relish it with Naan, Poori or with some Jeera rice.

      Follow us on Pinterest for delicious pins.

      Instant pot channa masala topped with onion rings, a slice of lemon and cilantro leaves in a black bowl. The bowl is placed on a marbled surface. Pooris and a mint pilaf at the back ground. Cilantro strewn all over.

      If there is anything that makes me chipper, it has to be a pot of bubbling curry and the aroma of freshly baked bread. The lure of a beany curry is infinite times more tempting than any other curry. And that is exactly why chickpea curry is my BFF.

      [feast_advanced_jump_to]

      Ingredients

      This is a very straightforward curry recipe that calls for onions, tomatoes and the usual suspects- ginger and garlic. Traditionally, Channa masala uses hydrated dried chickpeas.

      If you are looking to make this curry using canned chickpeas, please read the section- ” Chana Masala with canned chickpeas” within this post.

      Chickpeas

      In many countries, they refer to chickpeas as garbanzo beans. I have used dried chickpeas in this recipe. While you can cook any dried bean in the Instant pot without hydrating, I do not recommend it. Here’s why.

      Benefits of soaking beans

      Why soak beans? This is probably one of the questions people ask me frequently. There are several benefits to soaking beans.

      1. Hydrating beans reduces gas causing compounds.
      2. Soaking beans, grains and nuts reduces tannins and polyphenols. 
      3. Dried beans have phytic acid in them. When you soak the beans, the phytic acid is reduced. This in turn helps in better absorption of nutrients like iron, calcium and zinc.
      4. Soaking also reduces cooking time and improves texture.
      5. Lastly, buying dried beans is cheaper than buying canned beans. This is especially true if you buy beans in bulk.

      Onions, tomatoes, garlic and ginger

      Like almost all beany curries, this Chana masala uses onions, tomatoes, freshly minced ginger and garlic.

      Tomatoes– This recipe calls for fresh tomatoes. But you can substitute this with 1/2 cup canned peeled tomatoes.

      Onions– I love using red onions in my curries. White or yellow also work well here.

      Fresh ginger and garlic- While there is nothing that can beat the flavors of fresh garlic and ginger, you can substitute both of these with 1.5 tsp of ginger garlic paste. You can find this in any Indian grocery store or Asian store.

      Aromatics

      We will be using some basic spices like ground coriander and cumin along with paprika and Garam Masala for our curry.

      Chana Masala Spice Blend

      If you cannot source any of these, just use 1.25 tbsp Chana Masala spice mix for your curry. Again, you can find this in any Indian grocery store.

      Dried Amla or Anardhana

      If you are wondering what these two ingredients are, let me explain. Either of these two ingredients are used to give the Chana a lovely deep dark brown color. Yes, the authentic Chana Masala is a deep dark brown.

      Dried Amla

      This is dehydrated Indian Gooseberry. It is a small light green colored stone fruit that tastes sour and astringent. The Indian Gooseberry is rich in immunity-building properties and is highly recommended by alternative medicines practiced in India.

      Anardana Powder

      This is made by grinding dehydrated pomegranate seeds. It has a slightly tangy and sweet taste and is almost a blackish brown in color. 

      While these ingredients are completely optional, adding them to your Channa Masala gives it a nice lift in terms of flavor, taste and color. I highly recommend adding either one.

      Variations

      1. You can use the same curry base but substitute the chickpeas with black-eyed peas or any hydrated beans you have on hand. 
      2. Add a splash of coconut milk after the curry is done for a creamy Chana masala with coconut milk. Not a fan of coconut milk? Then, try cashew cream instead!

      How to soak chickpeas

      or pretty much any beans? The process of soaking or hydrating beans is very simple. First, place your dried beans in a colander. Wash them well once or twice under running water. 

      Place the washed beans in a large mixing bowl. For every cup of dried beans, add 2 to 3 cups water. Some beans absorb more water while some, less. Typically, garbanzo or chickpeas absorb more water and double in volume after soaking for 6 to 8 hours.

      So, make sure to give a lot of space for them to hydrate and swell up. I prefer using a 5 quart mixing bowl if I m making a big batch. You can even use the inner pot of the Instant Pot to soak your beans.

      If the beans are smaller, they take lesser time to hydrate. Chickpeas take anywhere between 6 to 8 hours.  8 hours of soaking later, 500g of dried chickpeas (approximately 3 cups) measured 6.5 cups. 

      Drain the soaked chickpeas well and wash them under running water once before cooking.

      It is normal to find a foamy layer on top of the water that you use for soaking the beans. Please do not panic. This indicates that the water needs to be changed. Simply drain all the water and add fresh water again.

      Canned chickpeas for Chana Masala

      Wondering whether you can use canned chickpeas in this curry? Absolutely! Make sure you drain the chickpeas well using a colander. Wash them well under running water. Reduce the cooking time to 10 minutes in the Instant Pot and do a natural pressure release.

      Storage, freezing and shelf life

      When stored in a fridge-safe container, this keeps well in the fridge for 3 days. You can also freeze Chana Masala. Once the curry is cooked, allow it to cool down fully. Divide into 2 cup portions and freeze in individual freezer-safe containers or Ziploc containers.

      To thaw, allow the frozen Chana Masala to sit in the fridge for 4 to 5 hours or on the counter for 1 hour. When it thaws fully, transfer to a sauce pan and simmer on low heat until warm.

      Never refreeze thawed food. This is not recommended at any cost.

      Instant pot channa masala topped with onion rings, a slice of lemon and cilantro leaves in a black bowl. The bowl is placed on a marbled surface. Pooris and a mint pilaf at the back ground. Cilantro strewn all over.

      Variations

      1. Add some peeled and cubed potatoes while cooking. You will have delicious Aloo Chana Masala.
      2. Substitute the chickpeas with any other hydrated bean. You can try pinto beans, black-eyed peas or navy beans.

      Recipe Notes

      1. This recipe uses chickpeas that have been hydrated for 8 hours. In case you had time to hydrate them for only 4 to 6 hours, use the BEAN/CHILI MODE to cook this curry. Wait for NPR after the cooking cycle is complete. The default settings in the BEAN/CHILI mode is 30 minutes on HIGH PRESSURE.
      2. I will not recommend cooking any bean based curry without soaking the dried beans. If you are in a hurry or have forgotten to soak the chickpeas in advance, then wash the chickpeas and soak them in very hot water for 1.5 hours. During this time, make sure to keep the pot tightly closed to prevent heat from escaping. The hot water expedites the soaking/hydrating process. I use a insulated box when I do this method of soaking and highly recommend it.
      3. Using dried Amla or Anardana powder is optional but highly recommended. If you cannot source either, skip them and just add the ground spices mentioned. Or you can use 1 tsp Chaat Masala or Pani Puri Masala. Both these are spice blends that are easily available in most Indian grocery stores.
      4. You can easily double this recipe. If and when you double the recipe, the cooking time remains the same. This is because the Instant Pot adjusts the time it takes to build pressure. Just make sure to not fill the Instant pot past the fill line.

      Method

      Hydrating

      Place the chickpeas in a colander. Wash well. Transfer to a large mixing bowl. Add 6 cups water and allow this to hydrate for 6 to 8 hours. I prefer doing this overnight.

      Making Channa Masala in Instant Pot

      Once the chickpeas are hydrated, you can see that they have almost doubled in volume. 500g of raw dried chickpeas becomes  950g after it soaks in water for 8 hours, literally double the weight. Drain the chickpeas in a colander and wash once. 

      Instant Pot Cooking and Mode

      Place the inner pot into the Instant Pot. Plug in and select SAUTE MODE- NORMAL- 9 Minutes. When the display reads hot, add oil. Now, add the bay leaf, cinnamon stick, cloves, cardamom and green chili. When the whole spices pop, tip in the ginger and garlic. 

      Mix well and wait for the garlic to begin browning. Now, add the finely chopped onions and mix well. Add salt and the ground spices (ground coriander, paprika, garam masala, ground cumin). Stir to combine and allow to cook for 30 secs.

      Once done, add the finely chopped tomatoes and stir well. Cook the mixture till tomatoes break down and become mushy. When done, add the drained hydrated chickpeas, 2 cups water and the dried Amla.

      Press CANCEL. Ensure that the sealing ring has been fitted properly into the lid. Turn VALVE to SEALING. Now, select PRESSURE COOK MODE- HIGH PRESSURE- 15 MINUTES. Allow the cooking cycle to complete.

      Simmering

      When the cooking cycle completes, wait for the pressure to release naturally. It takes around 25 minutes for natural pressure release. This time may vary depending on where you live and the weather.

      Once pressure releases, open and gently mash the chickpeas once or twice using a potato masher. Now, select SAUTE MODE- NORMAL- 3 MINS. Allow the curry to simmer for this set time. Garnish with finely chopped cilantro. Stir to combine and serve hot with lemon wedges and onions.

      Instant pot channa masala topped with onion rings, a slice of lemon and cilantro leaves in a black bowl. The bowl is placed on a marbled surface. Pooris and at the back ground. Cilantro strewn all over.

      More Instant Pot Curry Recipes

      Recipe Card

      Instant pot channa masala topped with onion rings, a slice of lemon and cilantro leaves in a black bowl. The bowl is placed on a marbled surface. Pooris and a mint pilaf at the back ground. Cilantro strewn all over.
      Print Recipe
      5 from 3 votes

      Instant Pot Chana Masala

      Indian style chickpeas curry cooked to perfection in the Instant Pot. This naturally vegan Chana Masala is good to go with everything from Jeera rice to Naan.
      Prep Time8 hours 15 minutes
      Cook Time27 minutes
      Course: Main Course, Mains
      Cuisine: Indian, North Indian
      Servings: 8 people
      Calories: 302kcal

      Equipment

      • Instant Pot
      • Spatula
      • Potato masher

      Ingredients

      For soaking

      • 2 cups Dried chickpeas
      • 6 cups water

      For the Chana Masala

      • 1.5 tbsp Oil
      • 1 bay leaf
      • 2 cloves
      • 1/2 inch cinnamon stick
      • 2- 3 green cardamom pods
      • 1 Serrano chili scored lengthwise
      • 1 cup finely chopped onions
      • 2 cups finely chopped tomatoes
      • 1 tsp minced ginger
      • 1.5 tsp minced garlic
      • 2 tsp ground coriander Dhania powder
      • 1 tsp ground cumin Jeera powder
      • 1.5 tsp garam masala
      • 1.5 tsp paprika
      • 2 tsp Salt or to taste
      • 1.25 tsp dried Amla (dehydrated Indian Gooseberry)
      • 4 cups soaked chickpeas Please read blog post for more information
      • 2 cups water
      • 3 to 4 tbsp finely chopped cilantro

      Instructions

      Hydrating

      • Place the chickpeas in a colander.
      • Wash well.
      • Transfer to a large mixing bowl.
      • Add 6 cups water and allow this to hydrate for 6 to 8 hours.
      • Making Channa Masala in Instant Pot
      • Once the chickpeas are hydrated, drain the chickpeas in a colander and wash once.

      Instant Pot Cooking and Mode

      • Place the inner pot into the Instant Pot.
      • Plug in and select SAUTE MODE- NORMAL- 9 Minutes.
      • When the display reads hot, add oil. Now, add the bay leaf, cinnamon stick, cloves, cardamom and green chili.
      • When the whole spices pop, tip in the ginger and garlic.
      • Mix well and wait for the garlic to begin browning.
      • Now, add the finely chopped onions and mix well.
      • Add salt and the ground spices.
      • Stir to combine and allow to cook for 30 secs.
      • Once done, add the finely chopped tomatoes and stir well.
      • Cook the mixture till tomatoes break down and become mushy.
      • When done, add the drained hydrated chickpeas, 2 cups water and the dried Amla.
      • Press CANCEL. Ensure that the sealing ring has been fitted properly into the lid.
      • Turn VALVE to SEALING. Now, select PRESSURE COOK MODE- HIGH PRESSURE- 15 MINUTES.
      • Allow the cooking cycle to complete.

      Simmering

      • When the cooking cycle completes, wait for the pressure to release naturally.
      • Once pressure releases, open and gently mash the chickpeas once or twice using a potato masher.
      • Now, select SAUTE MODE- NORMAL- 3 MINS.
      • Allow the curry to simmer for this set time.
      • Garnish with finely chopped cilantro.
      • Stir to combine and serve hot with lemon wedges and onions.

      Notes

      If you are in a hurry or have forgotten to soak the chickpeas in advance, then wash the chickpeas and soak them in very hot water for 1.5 hours.
      Using dried Amla or Anardana powder is optional but highly recommended. If you cannot source either, skip them and just add the ground spices mentioned. Or you can use 1 tsp Chaat Masala or Pani Puri Masala.
      In case you had time to hydrate them for only 4 to 6 hours, use the BEAN/CHILI MODE to cook this curry. Wait for NPR after the cooking cycle is complete.
      Nutrition values and facts are shared here as a courtesy. Kindly use this only as a rough guide. Please do due diligence and consult a qualified nutrition expert for more information.
      Instant Pot timings vary depending on the geographic location. It behaves differently in high altitude 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

      Calories: 302kcal | Carbohydrates: 47g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 837mg | Potassium: 709mg | Fiber: 14g | Sugar: 7g | Vitamin A: 419IU | Vitamin C: 11mg | Calcium: 110mg | Iron: 5mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      If you are looking for a Chickpeas curry not made in the Instant Pot, then check out our Punjabi Chole recipe.

      Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this easy Instant Pot Chana Masala? We would love to hear any feedback! Please leave a recipe rating and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

      Spiced Pecans – Sweet & Spicy Pecans

      By 4 Comments

      If it is time to bring out the scarves and sweaters, it is also time to snack on these spiced pecans. These spicy candied pecans with all the flavors of fall and a hint of heat are just perfect for snacking and gifting. 

      Follow us on Pinterest for delicious pins.

      air fryer spiced pecans in a jar placed on a burlap mat. Pecans strewn around and a baking tray of pecans at the background. Cinnamon quills by the left side.

      We love nuts here. So, this post is dedicated to those kindred spirits who nurture the nutty goodness in them. While I love making them in the air fryer since it is so much more convenient, I see no reason why you cannot make them in the oven.

      [feast_advanced_jump_to]

      You have to absolutely make them because

      1. These are amazing edible gifts during the holiday season.
      2. You can make a large batch with very little effort.
      3. This is naturally vegan, gluten-free and free from all sorts of chemicals.
      4. It can be easily tweaked for the oven.
      5. Last but not the least, there are myriad ways to use these roasted pecans.

      Ingredients

      In this recipe, we will be tossing raw pecans in a sweet and spicy mixture and then toasting them in the air fryer. So, it goes without saying that our main star ingredient is pecans. However, you can also use almonds or walnuts instead of pecans here.

      1. Sweetener– I have used maple syrup. You can also use agave syrup instead. I won’t recommend using honey since there are some studies that say honey is not supposed to be heated up.
      2. Oil– Good old nutty coconut oil is a winner always, right? This classic lends a beautiful flavor to these pecans.
      3. Ground spices– Ground cinnamon and ginger feature in our aromatics among other things. Full details and instructions are included in the recipe card.
      4. Salt- Yep. You read right. Salt is what makes this addictive snack complete in terms of taste and flavor. It rounds out the flavors wonderfully well and brings a sense of balance to the recipe.

      Ways to use these sweet and spicy pecans

      I agree- these are amazing in terms of a snack. But me being me, I always like to explore beyond the norm. 

      1. Add these to your salads. It goes really well with those that have apples in them.
      2. Grab a handful and top your smoothie bowls with them. Our sweet potato smoothie bowl with these as a topping is simply mind-blowing.
      3. Use them as a nutrition booster in your overnight oats. 
      4. Tip them in with your veggie-loaded pasta. The crunch and the sweet-spicy bite is a welcome addition.

      Shelf life and storage

      Allow the roasted nuts to cool down fully before storing them. Transfer to a clean, air-tight container and store at room temperature. Because we add a liquid sweetener, I will not recommend refrigerating them. The nuts tend to become very sticky when they come in contact with moisture.

      These keep well at room temperature for 1 week. They have never lasted beyond that in my house. 

      Variations

      1. Use almonds in place of pecans to make spiced candied almonds. These are equally addictive and delicious.
      2. Leave out all the other spices and use just cinnamon and ginger in the recipe. You will have maple cinnamon pecans then. This is a fall classic and so good with a glass of mulled cider.

      Recipe Notes

      1. Please do not add more sweetener than mentioned here. When you add too much liquid, the pecans take longer to roast. And they also do not crisp well.
      2. Make sure to stop mid way while roasting and shake the air fryer basket well. This ensures even roasting. It also helps the nuts to not stick together.
      3. If you are making this in the oven, spread out the pecans in a single layer. Ensure that the nuts do not overlap. Also, mix them up at half way mark while they are oven-roasted.
      4. The nuts will be sticky to touch and soft immediately after roasting. They crisp up eventually as they cool down. 
      5. Please do not roast them longer than mentioned here. 
      6. I have used a 5 quart air fryer. My basket is big enough to accommodate all the nuts in a single batch. If your air fryer is smaller, please do this in two batches. This way, you will get evenly roasted crunchy nuts.

      Method

      Air fryer candied pecans

      Preheat the air fryer at 350 F ( 180 C) for 4 minutes. While the air fryer heats up, combine the maple syrup, coconut oil, ground cinnamon, ground ginger, Garam Masala, cayenne, Himalayan salt and vanilla in a mixing bowl. Mix everything well with a spatula. 

      how to make spiced pecans in the air fryer- a step by step tutorial

      Now, add the pecans to this and stir well to coat the pecans with the maple syrup mixture evenly. Place the maple and spice coated pecans in the air-fryer basket in a single layer. The nuts should not overlap with each other.

      Roast them in the air-fryer at 350 F for 7 minutes. Stop mid way at the 3 minute mark and toss the nuts by shaking the air-fryer basket. Continue to roast for the remaining time. The nuts will look darker in color and smell fragrant when they are done roasting.

      Once done, transfer the roasted pecans to a baking tray and let them cool fully. The nuts will be sticky to touch and slightly soft immediately after roasting. They will become crunchy and dry after cooling down fully.

      That is all. Our air-fryer roasted pecans are ready. 

      Oven-roasted sweet and spicy pecans

      Preheat the oven at 300 F ( 150 C). Combine the maple syrup, coconut oil,  ground cinnamon, ground ginger, Garam Masala, cayenne, Himalayan salt and vanilla in a mixing bowl. Mix everything well with a spatula. 

      Now, add the pecans to this and stir well to coat the pecans with the maple syrup mixture evenly. Place the maple and spice coated pecans in a shallow baking sheet. Spread them evenly into a single layer.

      Roast them in the preheated oven at 300 F for 20 minutes. Now, stir them well and spread them out evenly again. Continue to bake for 10 to 15 minutes until the nuts turn darker and fragrant. 

      Once done, allow the nuts to cool fully before storing them.

      Recipe Card

      air fryer spiced pecans in a jar placed on a burlap mat. Pecans strewn around and a baking tray of pecans at the background. Cinnamon quills by the left side.
      Print Recipe
      5 from 1 vote

      Spiced Pecans

      These crunchy and addictive sweet and spicy pecans are just perfect for snacking and gifting. This recipe includes both air fryer and oven methods.
      Prep Time5 minutes
      Cook Time7 minutes
      Course: Snacks
      Cuisine: International
      Servings: 2 cups
      Calories: 1645kcal

      Equipment

      • Air fryer

      Ingredients

      • 4 tbsp Maple syrup
      • 1 tsp coconut oil
      • 3/4 tsp Cayenne
      • 1/2 tsp ground cinnamon
      • 1/2 tsp ground ginger
      • 1/2 tsp Garam Masala
      • 1 tsp vanilla
      • 1 tsp Himalayan pink salt
      • 2 cups Pecans 250 g in weight ( 8.8 oz)

      Instructions

      • Preheat the air fryer at 350 F ( 180 C) for 4 minutes.
      • Combine the maple syrup, coconut oil, ground cinnamon, ground ginger, Garam Masala, cayenne, Himalayan salt and vanilla in a mixing bowl.
      • Mix everything well with a spatula.
      • Now, add the pecans to this and stir well to coat the pecans with the maple syrup mixture evenly.
      • Place the maple and spice coated pecans in the air-fryer basket in a single layer.
      • Roast them in the air-fryer at 350 F for 7 minutes.
      • Stop mid way at the 3 minute mark and toss the nuts by shaking the air-fryer basket.
      • Continue to roast for the remaining time.
      • The nuts will look darker in color and smell fragrant when they are done roasting.
      • Once done, transfer the roasted pecans to a baking tray and let them cool fully.

      Notes

      1. Please do not add more sweetener than mentioned here. When you add too much liquid, the pecans take longer to roast. And they also do not crisp well.
      2. Make sure to stop mid way while roasting and shake the air fryer basket well. This ensures even roasting. It also helps the nuts to not stick together.
      3. If you are making this in the oven, spread out the pecans in a single layer. Ensure that the nuts do not overlap. Also, mix them up at half way mark while they are oven-roasted.
      4. The nuts will be sticky to touch and soft immediately after roasting. They crisp up and dry as they cool down. 
      5. Please do not roast them longer than mentioned here. 
      6. I have used a 5 quart air fryer. My basket is big enough to accommodate all the nuts in a single batch. If your air fryer is smaller, please do this in two batches. This way, you will get evenly roasted crunchy nuts.

      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

      Calories: 1645kcal | Carbohydrates: 85g | Protein: 19g | Fat: 147g | Saturated Fat: 16g | Polyunsaturated Fat: 43g | Monounsaturated Fat: 81g | Sodium: 2334mg | Potassium: 1046mg | Fiber: 21g | Sugar: 57g | Vitamin A: 738IU | Vitamin C: 3mg | Calcium: 241mg | Iron: 6mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      Post Diwali Detox Meal Plan

      By Leave a Comment

      I am sure you all would have enjoyed the festive goodies during the Diwali season. But we can all do with a detox meal plan to help ease us into regular eating, right? Time to give the body some nourishment with these post Diwali meals. Try this plant-based meal plan this week to get back into healthier eating.

      Follow us on Pinterest for delicious pins.

      detox meal plan ideas with plant-based meals poster

      What is a detox meal plan?

      Well, the concept of detox may mean many things to many people. In our house, we look at this as a way to nourish our bodies with nutrients. The source of these nutrients may be anything from veggies to whole grains. 

      We tend to stick to these kind of meals post festive season.This way, we replenish the lost nutrients.

      Plant based meal plan

      Today’s meal plan features plant-based meals for the most part. The only exception here is the yogurt. If you want to skip the yogurt, please feel free to do so. Or you can use plant based yogurt.

      Coconut yogurt is a great option. The tempering in the lemon Rasam is made in ghee. Use any neutral flavored oil to make this vegan.

      Following this meal plan is also a great way to go vegan for a week and see if your body can handle it.

      Instant Pot is the star

      in this week’s meal plan. I m sure we are all tired after churning out delicious sweets and snacks for the past two weeks and could use a break from elaborate cooking.

      One pot meals are your best friend if you are fatigued from all that cooking and cleaning up. And for breakfast, we are going to keep it minimal and truly light in every sense. 

      This week’s meals

      Monday

      Breakfast- Kesar Badam Overnight Oats

      Lunch- Moong Dal Cheela and yogurt ( Use coconut yogurt for a vegan version).

      Dinner- Ragi Dosa with Instant Pot Tiffin Sambar

      Tuesday

      Breakfast- Blueberry chia smoothie

      Lunch- One pot brown rice Sambar Sadam and carrot beans curry

      Dinner- Broccoli soup

      Wednesday

      Breakfast- Coriander poha

      Lunch- Brown rice, lemon rasam and broccoli fry

      Dinner- Vegan butternut chili

      Thursday

      Breakfast- Dosa, tomato chutney

      Lunch- Middle eastern Barley salad

      Dinner- Persian lentil soup

      Friday

      Breakfast- Vegan coffee banana smoothie

      Lunch- Rasam rice with quinoa, Vazhakkai podimas

      Dinner- Ragi chapati, capsicum zunka

      Prep Work for this week’s meals

      On Sunday night-

      1. Prep the Kesar Badam overnight oats.
      2. Soak the Moong dal for cheelas.
      3. Prepare the Ragi dosa batter.
      4. Prep the veggies except shallots and tomatoes for the Instant Pot Tiffin Sambar.

      On Monday Night-

      1. Blend the berry smoothie and keep ready for breakfast the next day morning.
      2. Chop carrot, beans and broccoli. 

      On Tuesday Night-

      1. Chop butternut squash and keep ready.
      2. Clean the cilantro, wrap in paper towels and store in an airtight container in the fridge.

      On Wednesday Night-

      1. Make tomato chutney, let it cool and refrigerate.
      2. Cook barley in the Instant Pot, let it cool and refrigerate. Read the Instant Pot Barley post for more details.
      3. Chop all veggies except onions needed for the salad and keep ready. Prepare the dressing and refrigerate.

      On Thursday-

      1. In the morning, soak the lentils and rice for the soup.
      2. After dinner, blend the smoothie and refrigerate.
      3. Also chop veggies for the Ragi chapati and capsicum zunka after dinner.

      Things to note

      1. Never chop onions and garlic ahead of time. Both are breeding ground for bacteria and should not be chopped and stored at any cost.
      2. I will not be serving the Moong dal Cheelas with paneer this time as I want to keep it light. You can add paneer if you are serving it for kids.
      3. All soups included in this meal plan are freezer-friendly. Please check the individual posts to know how to freeze them.
      4. I use frozen shredded coconut for all my curries. This is so convenient since it need not be thawed ahead of time. You can find this in all Indian grocery stores. 
      5. Just like how soups can be frozen, you can freeze dosa batter too. Please read the individual blog post to find out how.

      Printable meal plan & grocery list

      You can download or print this vegan meal plan along with the grocery list by clicking below.

      Detox meal plan with grocery listDownload

      Meals plans from the past

      Sambar Sadam- Easy Sambar Rice

      By Leave a Comment

      Sambar rice or Sambar Sadam, however you know it as, is something akin to comfort food in many South Indian homes. This easy one-pot meal is not only filling but also hearty and delicious. Try this vegan and gluten-free South Indian classic for lunch on one of these cold days. 

      Follow us on Pinterest for delicious pins.

      Instant pot sambar rice served in a black bowl topped with roasted peanuts. The bowl is placed over a tye-dye patterned napkin. A spoon is also by the side of the bowl.

      While this classic Tamil dish is made with white rice in many house, I will be sharing a recipe using brown rice in this post. This is an excellent way to get yourself accustomed to the taste of brown rice. And kids love this too! So, win-win, right?

      [feast_advanced_jump_to]

      Sambar Sadam- Ingredients

      1. Lentils– This recipe uses split pigeon pea lentils. These are called Toor Dal commonly. You can find them in most Indian grocery stores.
      2. Brown rice– I have used brown Sona Masoori rice here but brown Basmati or other medium grained rice work well too. Timings remain the same as this dish is runny and gooey in texture.
      3. Sambar powder– You can use store-bought sambar powder in this recipe. Or you can check out my homemade Sambar powder recipe too.
      4. Veggies– I have used a combination of eggplants and shallots for this recipe. You can also use carrots, bottle gourd, zucchini, beans, pumpkin or a combination of veggies. The shallots can be replaced with regular onions. Use 1/2 cup finely chopped regular onions in place of the shallots.
      5. Tamarind paste-Again, store-bought tamarind paste to my rescue.
      6. Sesame oil– Most people make this dish with ghee. But, I love this with sesame oil. The flavor is so good! And it remains vegan that way.
      7. Jaggery– To round out the flavors in this one-pot dish, we use a teeny bit of jaggery. While it is optional, I highly recommend it. If you do not have jaggery, you can use coconut sugar or palm sugar. Please do not use white sugar. 
      8. Peanuts– Adding peanuts to Sambar Sadham and Bisi Bele Bath is a tradition in our home. I picked this habit from my granny. Feel free to give this a miss if you are allergic to nuts or don’t like them.

      Variations

      1. Make this with regular white Sona Masoori instead of brown. Timings remain the same.
      2. Use just shallots. We love this version and I absolutely recommend that you try it.
      3. Add cashews instead of peanuts. Does this even need an explanation?
      4. Try making this recipe with Moong dal or Masoor Dal instead of Toor Dal. All these taste just as delicious.

      Instant pot sambar rice served in a black bowl topped with roasted peanuts. The bowl is placed over a tye-dye patterned napkin. A spoon is also by the side of the bowl.

      Serving Suggestions

      If someone were to ask me to pick the best accompaniment for this easy-peasy Sambar Sadam, I will nominate potato fry in the blink of an eye. And here are some more serving suggestions.

      Method

      Let us now see how to make this step by step.

      Instant Pot Sambar Sadam

      Soaking the rice and lentils

      Place the brown rice and Dal in a colander. Wash them well. Transfer to a mixing bowl. Add 2 cups warm water and let it soak for 20 minutes. While this is soaking, prep the veggies and assemble the remaining ingredients.

      Cooking time and mode

      Once the rice and lentils have soaked, insert the inner pot into the Instant Pot. Plug in the Instant Pot and choose SAUTE MODE on NORMAL for 10 MINUTES. Wait for the display to read HOT.

      Now, add the sesame oil. Wait for 1 minute. When the oil is hot, add the mustard seeds and allow them to pop. Now, add the fenugreek seeds and cumin seeds along with the shallots and eggplants.

      Mix well and allow the shallots to turn pink. When the shallots are pink, add the sambar powder, ground coriander and turmeric powder along with the tamarind paste and salt. Stir well to combine.

      Adding rice, lentils and water

      Drain the soaking rice and lentils. Add them to the Instant pot and mix well. Now, add 3.5 cups water and jaggery and 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. Now, press PRESSURE COOK MODE- HIGH PRESSURE and set the timer to 15 MINUTES.

      Allow the cooking cycle to complete fully. Once it is complete, wait for natural pressure release. It takes roughly 22 minutes for the pressure to release fully. When the pressure drops, open and mix well. If you find that the rice is too thick, add 1 cup hot boiling water to it to adjust consistency.

      Tempering

      Heat a small pan with 1 tbsp sesame oil. Add raw peanuts and mix well. Wait for the peanuts to crisp up. Do this on low heat to avoid burning. Now, add curry leaves and immediately add this to the cooked sambar Sadham. Stir to combine.

      Serve hot with baby potato fry and some raita.

      Pressure cooker Sambar Sadham

      You can easily make this recipe in a regular stove-top pressure cooker too. Heat a large and deep pressure cooker. Add sesame oil. When the oil is hot, add the mustard seeds. Allow them to pop and add cumin seeds, fenugreek seeds followed by shallots and eggplants.

      Fry the shallots and eggplants till the shallots become pink. Now, add 1 tsp turmeric powder, 1.5 tsp sambar powder, 3/4 tsp each red chili powder and ground coriander. 

      Tip in the salt and tamarind paste. Mix well. Drain the soaked rice and Dal. Add this to the cooker along with 3.5 cups water and jaggery. Stir to combine. Close and pressure cook on medium flame for 4 whistles. Wait for the pressure to release naturally.

      When done, open the lid and mix gently. Heat a small pan with sesame oil. Add the raw peanuts and fry till they crisp up. Now, tip in the curry leaves and immediately transfer the tempering to the cooked rice.

      Mix well and serve hot.

      Instant pot sambar rice served in a black bowl topped with roasted peanuts. The bowl is placed over a tye-dye patterned napkin. A spoon is also by the side of the bowl.

      More South Indian One Pot Meals

      If you are an one-pot meal loyalist, check out our Instant Pot Rasam rice, Instant Pot Bisi Bele Bath, Vegetable Pulao and Millet Pongal recipes too.

      Recipe Card

      Instant pot sambar rice served in a black bowl topped with roasted peanuts. The bowl is placed over a tye-dye patterned napkin. A spoon is also by the side of the bowl.
      Print Recipe
      5 from 1 vote

      Sambar rice

      South Indian style Sambar Sadam or Sambar rice is a medley of rice, lentils and veggies. This recipe is a tad healthier since it is made with brown rice. Vegan. GF.
      Course: Main Course, Mains
      Cuisine: Indian- South, South Indian
      Servings: 6 persons
      Calories: 298kcal

      Equipment

      • Instant Pot 6 qt

      Ingredients

      To soak

      • 3/4 cup brown rice
      • 1/2 cup toor dal Split pigeon pea lentils
      • 2 cups warm water

      For the Sambar rice

      • 1 tbsp sesame oil
      • 1 tsp mustard seeds
      • 1 tsp cumin seeds
      • 1/2 tsp fenugreek seeds
      • 12 shallots peeled
      • 5 medium sized purple eggplants quartered
      • 1.5 tsp Sambar powder
      • 1 tsp ground coriander
      • 1 tsp paprika (Red chili powder)
      • 3/4 tsp ground turmeric (Turmeric powder)
      • 1 tbsp tamarind paste
      • 1.5 tsp Kosher salt or to taste
      • 1.5 tsp Jaggery powder
      • 3.5 cups water

      Tempering

      • 1 tbsp sesame oil
      • 3 tbsp raw peanuts
      • 12 curry leaves

      Instructions

      Instant Pot Sambar Sadam

        Soaking the rice and lentils

        • Place the brown rice and Dal in a colander.
        • Wash them well.
        • Transfer to a mixing bowl. Add 2 cups warm water and let it soak for 20 minutes. Cooking time and mode
        • Once the rice and lentils have soaked, insert the inner pot into the Instant Pot.
        • Plug in the Instant Pot and choose SAUTE MODE on NORMAL for 10 MINUTES.
        • Wait for the display to read HOT.
        • Now, add the sesame oil.
        • Wait for 1 minute.
        • When the oil is hot, add the mustard seeds and allow them to pop.
        • Now, add the fenugreek seeds and cumin seeds along with the shallots and eggplants.
        • Mix well and allow the shallots to turn pink.
        • When the shallots are pink, add the sambar powder, ground coriander and turmeric powder along with the tamarind paste and salt.
        • Stir well to combine.

        Adding rice, lentils and water

        • Drain the soaking rice and lentils.
        • Add them to the Instant pot and mix well.
        • Now, add 3.5 cups water and jaggery and 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.
        • Now, press PRESSURE COOK MODE- HIGH PRESSURE and set the timer to 15 MINUTES.
        • Allow the cooking cycle to complete fully. Once it is complete, wait for natural pressure release.
        • When the pressure drops, open and mix well.
        • If you find that the rice is too thick, add 1 cup hot boiling water to it to adjust consistency.

        Tempering

        • Heat a small pan with 1 tbsp sesame oil.
        • Add raw peanuts and mix well.
        • Wait for the peanuts to crisp up.
        • Now, add curry leaves and immediately add this to the cooked sambar Sadham.
        • Stir to combine.
        • Serve hot.

        Notes

        1. Instant pot timings differ based on your geographic locations. In high altitude places, the Instant Pot takes longer to build pressure.
        2. Nutrition values given here are a rough guide. Please do due diligence if you have health concerns and consult a registered nutrition expert for better insights.
        3. Soaking the rice and lentils is mandatory. This reduces cooking time and also helps better digestion.
        4. Read the blog post for variations and serving suggestions.

        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

        Calories: 298kcal | Carbohydrates: 49g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 616mg | Potassium: 740mg | Fiber: 11g | Sugar: 14g | Vitamin A: 152IU | Vitamin C: 49mg | Calcium: 81mg | Iron: 3mg
        Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

        Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this easy Instant Pot Sambar Sadham? We would love to hear any feedback! Please leave a recipe rating and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

        Easy Rasam Rice – Rasam Sadam

        By 2 Comments

        Rasam rice or Rasam Sadham is a nutritious South Indian style meal in which we mix Rasam and rice. Rasam is a common south Indian staple which is a thin broth that uses nourishing spices and herbs. It is everyday practice to mix rice and Rasam and enjoy it with some vegetable curry. That is what I call ultimate comfort.

        Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

        Instant pot quinoa rasam rice served in a black stew pot. Okra curry at the background. All this placed on a linen cloth over a wooden tray on a black table top. Wooden ladle and fresh coriander placed for aesthetics.

        But today, I will share how to make an easy one pot Rasam Sadam with quinoa and brown rice. If you are not a fan of brown rice and quinoa, you can also make this dish with just regular Sona Masoori or Ponni rice.

        [feast_advanced_jump_to]

        What is Rasam?

        Rasam is a classic South Indian dish. This is a thin soup or broth made with tamarind, tomatoes and an aromatic spice blend called Rasam Powder that we specifically use for this dish.

        My mom makes Rasam whenever I am sick or my tummy is just not okay. Since this is a very light dish, it is ideal when we have a gassy stomach or the flu. And anytime after indulging in elaborate and heavy meals, my family prefers this easy one pot Rasam Sadam the next day.

        You will love this Rasam Sadam because

        1. It is vegan, gluten-free and can be made as zero-oil dish.
        2. It is just what you need for a cold day’s lunch.
        3. You can make this in moment’s notice and this requires zero baby-sitting.
        4. This dish is so forgiving. Just serve it with roasted Papads and you have a wholesome meal.

        Ingredients

        1. Quinoa–  I have used tricolor quinoa. You can use regular white quinoa as well.
        2. Brown rice– Regular brown Sona Masoori works wonderfully here in this recipe.
        3. Lentils– The choice of lentils here is Toor Dal. Soak the Toor Dal for 15 minutes in hot water before cooking. This expedites the cooking process.
        4. Tamarind paste– I have used store-bought tamarind paste. This is the easiest and quickest way to make this dish.
        5. Tomatoes– What is Rasam without tomatoes, eh? I have used fresh tomatoes but you can substitute this with 1/2 tbsp tomato paste in a pinch.
        6. Garlic & Green chili– We love the flavor of green chili in Rasam. Serrano peppers are great here. If you are not a fan, please skip. As for garlic, this is what makes the dish flavorful. I highly recommend it. 
        7. Aromatics– Other than the homemade Rasam powder, I have used ground turmeric and freshly ground black pepper. Read on to find out how to make this dish without Rasam Powder.

        No Rasam Powder?

        No problem. Use a mixture of 1. 5 tsp ground coriander, 1/2 tsp ground cumin, 1 tsp paprika, 1/2 tsp ground turmeric and 1/2 tsp ground black pepper. Works perfectly as a substitute for the Rasam spice blend. You can also use store-bought Rasam powder instead of homemade Rasam Powder here.

        Instead of quinoa and brown rice,

        You can also use regular white rice. Or just use only quinoa or only brown rice. This dish is very versatile. If you are using just regular Sona Masuri rice, then the cooking time is 15 mins followed by natural pressure release.

        Serving Suggestions

        Enjoy this one pot meal hot with a shallow-fried vegetable curry or a South Indian style Kootu or Thogayal. Here are some dishes that are just perfect with this one pot meal.

        Instant pot quinoa rasam rice served in a black stew pot. Okra curry at the background. All this placed on a linen cloth over a wooden tray on a black table top. Wooden ladle and fresh coriander placed for aesthetics.

        Variations

        1. Sattwic Rasam Sadam– Just skip the garlic in this recipe for a onion and garlic- free version of this recipe. 
        2. Use Masoor instead of Toor Dal for a different tasting dish.
        3. More aromatics– Add grated ginger and some finely chopped lemon grass for a unique flavor.

        Method

        I will share how to make Rasam rice in pressure cooker and Instant Pot here.

        Instant Pot method

        Prep the lentils and carbs

        Wash the lentils, brown rice and quinoa by placing them in a colander. Once washed, transfer to a mixing bowl. Add 2 cups water and soak this for 15 minutes. 

        Cooking time and mode

        Insert the inner pot into the Instant Pot. Add the tomatoes, garlic, green chili, ground turmeric and Rasam Powder along with salt.

        Drain the water from the soaked mixture of quinoa, rice and lentils.

        Add this to the pot along with the tamarind paste and salt. Tip in 2 cups water and stir well to combine. Tip in finely chopped cilantro leaves.

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

        Plug in the Instant pot and choose PRESSURE COOK MODE ( Manual in older models) on HIGH PRESSURE. Set the timer to 15 minutes. 

        how to make one pot rasam sadam

        Allow cooking cycle to complete fully. When the cooking cycle is complete, wait for the pressure to release naturally. It takes roughly 20 to 25 minutes for natural pressure release.

        Once the pressure releases, open and gently mix the cooked mixture. Now, you can serve the dish at this stage if you want a zero-oil dish. Or you can temper and serve too.

        Tempering

        instant pot rasam sadam step wise

        To temper this, heat a small pan with cold-pressed sesame oil. Add 1 tsp mustard seeds and when they pop, add 1 tsp cumin seeds and freshly cracked black pepper.

        As soon as the cumin seeds begin to crackle, add some fresh curry leaves and immediately add the tempering to the dish. Mix well and garnish with more freshly chopped cilantro leaves. Serve hot.

        On the day I made this, I did not have any curry leaves. This is why you cannot spot them in the picture.

        Pressure cooker Rasam Sadam

        You can make this is a regular stove-top pressure cooker too. To a 3 liter deep pressure cooker, add the tomatoes, green chili, garlic, ground turmeric, Rasam powder, salt, tamarind paste, chopped cilantro and soaked quinoa, lentils & brown rice.

        Add water and stir well to combine. Pressure cook on medium flame for 4 whistles. Wait for the pressure to release naturally.

        Once the pressure releases, open and serve as is. Or temper with mustard seeds, cumin seeds and curry leaves as mentioned under the Instant Pot method. Serve hot.

        Instant pot quinoa rasam rice served in a black stew pot. Okra curry at the background. All this placed on a linen cloth over a wooden tray on a black table top. Wooden ladle and fresh coriander placed for aesthetics.

        More Rasam Recipes

        If you love Rasam like me or are looking to experiment with more variations, then check out these Rasam recipes.

        Instant pot quinoa rasam rice served in a black stew pot. Okra curry at the background. All this placed on a linen cloth over a wooden tray on a black table top. Wooden ladle and fresh coriander placed for aesthetics.
        Print Recipe
        5 from 1 vote

        Easy Rasam Rice

        This is just what you need for a detox meal or when you have the sniffles. With the goodness of turmeric and pepper, this wholesome one-pot meal is nourishing and filling.
        Prep Time15 minutes
        Cook Time15 minutes
        Course: Main Course, Mains
        Cuisine: Indian- South, South Indian
        Servings: 4 persons
        Calories: 194kcal

        Equipment

        • Instant Pot
        • Pan
        • ladle

        Ingredients

        • 1 cup chopped tomatoes can be substituted with 1 tbsp tomato paste or 1/2 cup canned diced tomatoes.
        • 1 green chili slit
        • 4 cloves garlic peeled
        • 1/4 cup Toor dal
        • 1/2 cup Brown rice
        • 1/4 cup Quinoa Read blog post for more details
        • 1 tsp tamarind paste
        • 3/4 tsp turmeric poweder
        • 1 tsp Rasam powder
        • 1.5 tsp Kosher salt or to taste
        • 2 cups water

        Tempering

        • 1 tsp sesame oil
        • 1 tsp mustard seeds
        • 1 tsp cumin seeds
        • 1 tsp freshly cracked black pepper
        • 10 curry leaves

        Garnish

        • 1 tbsp finely chopped cilantro leaves

        Instructions

        Soaking

        • Place the quinoa, brown rice and Toor Dal in a colander.
        • Wash well under running water.
        • Transfer to a mixing bowl and add 2 cups water.
        • Soak this for 15 minutes.

        Cooking Time and Mode

        • Insert the inner pot into the Instant Pot.
        • Add the tomatoes, green chili, garlic, Rasam powder, turmeric powder to the pot.
        • Drain the water completely from the quinoa mixture.
        • Now, add the salt, tamarind paste and the quinoa mixture.
        • Add 2 cups water to this.
        • Stir well 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 choose PRESSURE COOK MODE ON HIGH PRESSURE FOR 15 MINUTES.
        • Allow the cooking cycle to complete fully.
        • When the cooking cycle is complete, wait for the pressure to release naturally.
        • Once done, open and mix well.
        • Garnish with finely chopped cilantro leaves and serve as is if you want a zero-oil version of this dish. Or proceed to tempering

        Tempering

        • Heat a small pan with sesame oil.
        • Add the mustard seeds and when they pop, tip in the cumin seeds and pepper.
        • When the cumin seeds crackle, add the curry leaves.
        • Immediately, transfer the tempering to the cooked rice.
        • Mix well.
        • Garnish with finely chopped cilantro leaves and serve hot.

        Notes

        1. Instant pot timings vary based on your geographic location. The IP takes longer to come to pressure if you live in a high altitude place.
        2. The nutrition facts are provided here as a courtesy and are not an accurate representation. Please do due diligence by consulting a certified nutrition expert if you have any health concerns.
        3. Your Toor dal may not cook well if they are old. If you are using older lentils, increase the soaking time to 30 minutes.
        4. You can add more water to adjust the consistency if you like it more gooey.
        5. The fresh tomatoes can be substituted with 1 tbsp tomato paste or 1/2 cup canned diced tomatoes.

        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

        Calories: 194kcal | Carbohydrates: 37g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1012mg | Potassium: 281mg | Fiber: 5g | Sugar: 3g | Vitamin A: 183IU | Vitamin C: 58mg | Calcium: 67mg | Iron: 2mg
        Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

        Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this easy Instant Pot Rasam Sadham? We would love to hear any feedback! Please leave a recipe rating and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

        Dahi Bhalla Recipe- Soft Dahi Bada

        By Leave a Comment

        Pillowy soft Dahi Bhalla are just what you need for a gathering or for serving as special treat. In this post, I m sharing how to make the softest Dahi Bhalle, step by step. 

        Follow us on Pinterest for delicious pins.

        soft dahi bhalle served with chutneys and spices in a black bowl. Bowl placed over an antique charger plate with a brass spoon by the side.

        Popularly called as Dahi Bara and Dahi Vada, this classic dish is so easy to make if you follow the proportions and the technique. I learned this from my Punjabi neighbor back when we used to live in Baroda.

        [feast_advanced_jump_to]

        Aunty used to visit every winter and indulge us in many delicious dishes including her signature Aloo Ke Parathe and these Dahi Bhalle. Over the years, I have mastered this recipe by learning from my mistakes. So today, I will be sharing all of that Dahi Vada wisdom.

        Ingredients

        To make soft Bhalla

        1. Urad Dal– We are going to be using whole white Urad Dal for this recipe. I have experimented this recipe with both split and whole Urad. Whole Urad yields more quantity and the batter is fluffier too.
        2. Moong Dal– Unlike the south Indian Medhu Vada, this recipe uses a combination of Urad and Moong. Again, we will use split yellow moong lentils for making our Bhalle today.
        3. Aromatics and spices– Ginger, green chilis and cumin are an integral part of this recipe. These ingredients not only add flavor but also help in easy digestion.

        To assemble Dahi Bhalla Chaat

        soft dahi bhalle served with chutneys and spices in a black bowl. Bowl placed over an antique charger plate with a brass spoon by the side.

        Since this is a very street-food style chaat recipe, we will be using green chutney, tamarind and date chutney, a combination of ground spices and some crushed chili flakes.

        If you know me, I m all about taking a few shortcuts in life and this extends to cooking too. For this Chaat, I have used store-bought date tamarind chutney and green chutney.

        Detailed quantities and information on the ingredients used can be found in the recipe card.

        Serving suggestions

        There are two ways to serve these Dahi Bada. You can serve them as they are with a generous sprinkle of chaat masala, roasted cumin powder, chili powder and finely chopped cilantro leaves on the top. 

        Or you can serve them as a Chaat like I have mentioned in this recipe. However you choose to do it, this dish tastes best when served chilled.

        Freezing Bhalla

        Fried bhalla freezes beautifully. To freeze them, allow them to cool completely after you fry them. Then transfer them to a freezer-safe box or a food-safe silicon bag. Frozen Bhalla keeps well for 3 months.

        To use frozen bhalle, dunk the frozen pieces into a bowl of hot water. Allow them to remain in the hot water for 20 to 30 minutes until they become completely soft.

        When done, drain and squeeze them gently between your palms. Dunk them in chilled yogurt and proceed with assembling.

        Tips to make perfectly soft Dahi Bhalla

        1. Soak the lentils for at least 4 hours- When you soak them longer, they require less water for grinding. 
        2. Use the correct amount of water to grind- Too much water while grinding will make them soggy after frying and too little water will make the bhalla hard. 
        3. Add salt and aromatics- when grinding the batter. If you add salt after grinding, the batter tends to become watery
        4. Aerate the batter- The secret to fluffy vada is this step. Use a stand mixer with the whisk attachment or a hand-held whisk/ electric whisk for this. Whisk the batter until it almost doubles in volume. 
        5. Correct oil temperature– The oil should not be smoking hot and neither should it be warm. To check whether the oil has heated up to the correct temperature, drop a small ball of batter into the oil. If it floats up immediately, then the temperature is perfect.
        6. Fry at low heat– When it comes to deep frying, low heat gives the correct and even results. If you fry on high flame, only the outside will be cooked. If you fry on medium flame, there is a chance that the vadas will not be fully cooked. 
        7. Golden brown- Make sure that you fry the vadas on low heat till they turn golden. Do not drain them while they are a dull brown. 
        8. Dunk them in hot water- Once you have fried them, drain them on paper towels. Allow them to cool down for 2 minutes. Then dunk them in hot water and let them to stay in it for 5 minutes. After 5 mins, gently squeeze them between your palms to squeeze out all the excess water. Then dunk them in chilled yogurt. This step will give you the softest Bhallas.

        Method

        Wash and soak the lentils

        Combine the Urad dal and moong dal in a colander. Wash them under running water twice. Now, place the washed dals in a mixing bowl. Add about 6 cups water and allow them to soak for 4 to 6 hours.

        Grind the Vada batter

        The lentils will look plump after soaking. Drain the hydrated lentils in a colander. Transfer the soaked lentils along with peeled and chopped ginger, salt and green chilis to a blender jar.

        If your jar is small, you can grind them in two batches and mix them up in theend.  Now, add 2 tbsp at a time and grind the dal to a smooth paste. Stop every 2 minutes, scrape down the sides, add water by the tbsp if necessary and continue to grind. 

        For the quantity of dal mentioned here, I have used 1/2 cup water to grind the batter. This may differ based on the quality and age of your lentils.

        Whisking the batter

        Transfer the batter to the bowl of your stand mixer and add 1 tsp cumin seeds. Attach the whisk attachment and whisk the batter on medium speed for 5 to 6 minutes. You will see that the batter changes to a whitish color and becomes fluffier as it gets whisked.

        After 6 minutes of whisking, the batter will look white and have doubled in volume. See the pic above. It was after whisking and I felt that it needed some more cumin. Kindly ignore that. To check whether the batter is ready, drop a small blob of batter in a bowl of cold water. If it floats without disintegrating, the batter is ready to be fried.

        Frying the Bhalle

        Heat oil in a pan or Kadai. I love my iron Kadai for deep frying. You will need roughly 400 ml of any neutral flavored vegetable oil for frying these Bhalle. 

        Test the temperature of the oil by dropping a small blob of batter into the oil. If it rises up immediately, it is the right temperature. Now, using a spoon or a small cookie scoop, drop the batter in little portions into the hot oil.

        Reduce the flame to low heat. Fry by flipping the vadas every few minutes until they become golden brown. A batch of 10 small vadas took me about 6 to 8 minutes for frying.

        Once done, drain them on a paper towel and allow them to cool for 2 minutes.

        Prep the yogurt

        In a wide mixing bowl, add the yogurt, salt and some red chili powder. Whisk well until the yogurt is smooth and has no lumps. Keep this chilled until the vadas are ready.

        Soaking the fried bade in hot water

        While the first batch of vadas are getting fried, heat up 6 cups of water. The water should just be hot. No need to boil it till bubbling. 

        As soon as the vadas are done frying and are cool enough to handle with your bare hands, dunk them in the hot water. Allow them to stay in the hot water for 5 to 6 minutes. After soaking for this time, they will have expanded.

        Now, drain them from the water using a slotted ladle. Squeeze them gently between your palms, taking care not to break them. Now, drop these into the chilled yogurt. Mix gently to make sure that the yogurt coats them evenly.

        Repeat with the remaining vadas. Let sit till ready to assemble.

        How to make Dahi Bhalla Chaat?

        Combine the red chili powder, chaat masala, black salt and roasted cumin powder in a mixing bowl. 

        To assemble this as a chaat, place the yogurt-soaked Bhalle in a bowl. Sprinkle chili flakes. Now, add 1 to 2 tbsp of green chutney and the tamarind date chutney. Feel free to adjust the quantity as per your preferences. If you like more of a sweet Dahi Vada chaat, add more date chutney.

        Finish by sprinkling the mix of Chaat masala, roasted cumin powder, black salt and finely chopped cilantro leaves. Serve immediately.

        A 45 degree view of dahi bhalle chaat

        More Chaat Recipes

        Recipe Card

        soft dahi bhalle served with chutneys and spices in a black bowl. Bowl placed over an antique charger plate with a brass spoon by the side.
        Print Recipe
        No ratings yet

        Dahi Bhalla

        The recipe for fail-proof soft Dahi Bhalla with tips and tricks.
        Prep Time6 hours
        Cook Time40 minutes
        Course: Appetizer, Snacks
        Cuisine: Indian, North Indian
        Servings: 10 people
        Calories: 147kcal

        Equipment

        • Blender
        • Whisk/ stand mixer/ hand-held electric whisk
        • Frying Pan
        • Colander
        • Slotted ladle
        • Mixing bowls

        Ingredients

        For the bhalla

        • 1 cup whole white urad dal
        • 1/2 cup split yellow moong dal
        • 1 tbsp finely chopped ginger
        • 3 green chilis serrano chilis work well here.
        • 1.5 tsp salt or to taste
        • 1/2 cup chilled water approximately

        For the yogurt

        • 2.75 cups chilled low fat yogurt whisked smoothly
        • 2 tsp red chili powder
        • 1.75 tsp salt or to taste

        For Dahi Bhalla Chaat

        • 3/4 cup green chutney
        • 3/4 cup Date and tamarind chutney
        • 1.5 tsp red chili powder
        • 1.5 tsp chaat masala powder
        • 1.5 tsp roasted cumin powder
        • 1.5 tsp black salt
        • 1/2 cup finely chopped cilantro leaves

        Instructions

        Wash and soak the lentils

        • Combine the Urad dal and moong dal in a colander.
        • Wash them under running water twice.
        • Place the washed dals in a mixing bowl.
        • Add about 6 cups water and allow them to soak for 4 to 6 hours.

        Grind the Vada batter

        • Drain the hydrated lentils in a colander.
        • Transfer the soaked lentils along with peeled and chopped ginger, salt and green chilis to a blender jar.
        • Add 2 tbsp at a time and grind the dal to a smooth paste.
        • Stop every 2 minutes, scrape down the sides, add water by the tablespoon if necessary and continue to grind.

        Whisking the batter

        • Transfer the batter to the bowl of a stand mixer and add 1 tsp cumin seeds.
        • Attach the whisk attachment and whisk the batter on medium speed for 5 to 6 minutes.
        • After 6 minutes of whisking, the batter will look white and have doubled in volume.
        • To check whether the batter is ready, drop a small blob of batter in a bowl of cold water.
        • If it floats without disintegrating, the batter is ready to be fried.

        Prep the yogurt

        • In a wide mixing bowl, add the yogurt, salt and some red chili powder.
        • Whisk well until the yogurt is smooth and has no lumps.
        • Keep this chilled until the vadas are ready.
        • Frying the Bhalle
        • Heat oil in a pan or Kadai. I love my iron Kadai for deep frying.
        • Test the temperature of the oil by dropping a small blob of batter into the oil.
        • If it rises up immediately, it is the right temperature.
        • Now, using a spoon or a small cookie scoop, drop the batter in little portions into the hot oil.
        • Reduce the flame to low heat.
        • Fry by flipping the vadas every few minutes until they become golden brown.
        • A batch of 10 small vadas takes 6 to 8 minutes for frying
        • Once done, drain them on a paper towel and allow them to cool for 2 minutes.

        Soaking the fried bade in hot water

        • While the first batch of vadas are getting fried, heat up 6 cups of water. T
        • As soon as the vadas are done frying and are cool enough to handle with your bare hands, dunk them in the hot water. Allow them to stay in the hot water for 5 to 6 minutes.
        • After 6 minutes, drain them from the water using a slotted ladle.
        • Squeeze them gently between your palms, taking care not to break them.
        • Now, drop these into the chilled yogurt.
        • Mix gently to make sure that the yogurt coats them evenly.
        • Repeat with the remaining vadas.
        • Let sit till ready to assemble.

        How to make Dahi Bhalla Chaat?

        • Combine the chaat masala, red chili powder, roasted cumin powder, black salt in a mixing bowl.
        • Place the yogurt-soaked Bhalle in a bowl.
        • Sprinkle chili flakes.
        • Now, add 1 to 2 tbsp of green chutney and the tamarind date chutney.
        • Finish by sprinkling a mix of Chaat masala, roasted cumin powder, black salt and finely chopped cilantro leaves.
        • Serve immediately.

        Notes

        1. This recipe makes 70 small vadas. I fried 10 in each batch. 
        2. Use chilled water for grinding. This helps in keeping the vadas soft.
        3. You can also use yogurt that has higher fat content for a creamier and richer version.
        4. Once the vadas have been assembled with the sauces and the spice powders, I recommend serving them immediately.
        5. Always keep the yogurt and the vadas dunked in yogurt chilled. This is especially important if you live in a tropical country. When left at room temperature for a long period of time, the yogurt becomes sour.
        6. Read the blog post for detailed tips and techniques to make perfect and soft dahi bhallas.

        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

        Calories: 147kcal | Carbohydrates: 22g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 1214mg | Potassium: 184mg | Fiber: 6g | Sugar: 5g | Vitamin A: 321IU | Vitamin C: 3mg | Calcium: 146mg | Iron: 2mg
        Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

        Why are my Dahi Vadas hard?

        The first reason is that the batter has not been aerated well. When we whisk the batter, it forms these little pockets of air bubbles. These in turn make the batter fluffy. This is what makes the vadas soft. So do not skip whisking the batter.

        Other common reason for this is that you added very little water while grinding. Other reasons include frying them for too long, not adding moong dal and not soaking the dals for long enough.

        Butternut Squash Chili- Vegan & GF

        By 1 Comment

        Get ready to welcome the nip in the air with this butternut squash chili. After all, what is winter without the hearty stews, comforting soups and spicy chilis, eh? This vegan chili is loaded with proteins and is oil-free. Intrigued? Let us get started making one of the yummiest chili of the season, shall we?

        Follow us on Pinterest for delicious pins.

        butternut squash chili served in a black bowl topped with jalapenos, tortilla chips and cilantro.

        I love everything about fall. Donning my pullovers, sipping cups of hot cocoa and Masala Chai, the earthy, woody scent of cinnamon, plump squashes that adorn the markets and the food are something I look forward to every year. 

        Fall and chili go hand in hand, agreed? Off late, I have been on a no-oil cooking spree and my Instant Pot has become my best friend in this department. Long story short- I had a beautiful butternut on my counter begging to be chili-ed. 

        5 reasons to make this Chili

        Just 10 minutes of prep time.

        No oil, vegan recipe.

        Dump and go Instant Pot Chili loaded with proteins.

        Freezer-friendly.

        And finally, tasty as heck.

        [feast_advanced_jump_to]

        Ingredients

        Ingredients for butternut squash black bean chili

        This recipe calls for no oil.  Here is a breakdown of the ingredients used. You can find the detailed measurements in the recipe card.

        Butternut

        While I have used butternut squash to make this, you can also try this recipe with other winter squash varieties like acorn squash or Kabocha squash. 

        Black beans

        Canned black beans are a boon. All in agreement, say aye. Drain the beans well and rinse once under water before using it. 

        Lentils

        Green lentils are my favorite lentils after red ones. They cook easily, are creamy and wholesome. While these are my first choice in this chili, you can also use brown lentils.

        If you are using brown lentils, make sure to soak them for 20 minutes in warm water before cooking.

        Veggies

        Other than the squash, I have used bell peppers. I used red ones since they were what I had. You can use orange or yellow ones as well. Green ones have a distinct flavor and tends to overpower the flavors in this recipe. So try and use yellow or orange or red peppers.

        Tomatoes

        Canned tomatoes are my best friends in the pantry. For this Chili, I have used canned diced tomatoes. You can also use 1.5 tbsp tomato paste if you do not have access to this. 

        Fresh tomatoes and tomato puree are decent substitutes for diced tomatoes as well.

        Jalapeno

        These are an integral part of any good chili. We are huge Jalapeno fans here. I did not bother deseeding them. But if you are worried about the heat, please remove the seeds before adding them.

        Spices and aromatics

        A combination of onions, garlic and spices like ground cumin and paprika work their charm here in this squash chili recipe. Since we love our chili spicy, I have used both cayenne and smoked paprika. You can also use regular red chili powder in place of cayenne.

        Feel free to give either one a miss if you are wary of spicy food.

        You can also add freshly ground black pepper as a garnish just before serving for a spicier chili. 

        Variations

        1. Use other squash varieties like acorn or Kabocha instead of butternut.
        2. Switch the black beans to canned red kidney beans. Both work excellently in this vegan chili with butternut squash.
        3. Not a fan of beans? Want to make some chili without beans? Make the butternut squash chili no beans version by adding just lentils. Double the quantity of green lentils.
        4. This butternut squash and black bean chili uses plant based stock. You can use just plain water instead.
        5. Cannot find fresh butternut? Or making this in Spring? Use frozen butternut squash in a pinch.
        6. Make this runnier and serve it as a soup. Add some vegan dinner rolls by the side to make it a complete meal.

        Storage and shelf life

        You can store this chili in the fridge for 4 days. In the freezer, it lasts for 2 months. Allow the chili to cool down fully before transferring to portion sized containers.

        I love using Pyrex or food-grade silicon bags for freezing. Freeze leftover chili in small portions and label with date. 

        Thaw frozen chili in the fridge overnight or for 2 hours at room temperature. Transfer to a saucepan and reheat gently till it begins to simmer. Add 1/2 cup water or broth while reheating if you find that it has become thick.

        Serving suggestions

        Our favorite chili toppings in no particular order are tortilla chips, sour cream, jalapenos, a squeeze of lime and loads of finely chopped vibrant green cilantro.

        Since this is a vegan recipe, I kept it that way while serving as well. I did not use sour cream. 

        Low fat Greek yogurt is also a great topping. If you are not particular about keeping this vegan, then add a scoop onto your bowl.

        Vegan chili with butternut and lentils in a black bowl placed on a wooden cheese board. Crushed tortillas scattered by the side.

        Method

        Prep your butternut squash by scrubbing it and washing well. When you cut them, make them into large cubes. This way, they won’t become fully mushy. 

        This recipe uses roughly 2 cups cubed butternut squash.

        Wash the green lentils in a colander and set aside. Similarly, drain the canned black beans and rinse them under water once. Set aside.

        Instant Pot Dump and Go Chili 

        Instant pot vegan chili step by step

        Insert the inner pot into the Instant Pot. Now, add the finely chopped onions, bell peppers, diced tomatoes, black beans, washed lentils, cubed squash, garlic, jalapeno, salt, ground spices and 1 cup vegetable stock. 

        Stir to combine. 

        Instant Pot Timings and Settings

        Instant Pot chili step by step

        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 IP and press BEAN/CHILI mode and set the timer to 20 minutes. The default setting for BEAN/CHILI mode is high pressure cooking on 30 minutes. For this recipe, 20 minutes is just perfect.

        Allow the cooking cycle to complete. When cooking is done, wait for the pressure to release naturally.

        Once pressure releases, open the lid and gently mix everything. Do not mash the chili. Now, garnish with finely chopped cilantro leaves. Mix well and serve hot.

        Butternut lentil chili served in a black bowl placed on a cheese board against a wooden table top

        Slow cooker butternut chili

        To make this recipe in your slow cooker or crockpot, add all the ingredients to the pot. Stir well. Cook for 4 to 5 hours until the butternut squash is cooked and the chili is thick. Make sure to stir once in a while as it cooks in the crockpot.

        Stovetop Chili

        If you do not have an Instant Pot or a slow cooker, you can still make this on the stove top. Combine all the ingredients in a dutch-oven or a heavy bottomed pan. Cook on medium heat for 1 hour till the squash is cooked and the chili is thick. 

        Or use a stove-top pressure cooker. Add all the ingredients to the cooker. Close the cooker and put the pressure valve on. Cook for 5 to 6 whistles on medium heat. Once done, allow pressure to release naturally. Open and garnish with cilantro. Serve hot.

        Explore More Instant Pot Recipes

        Recipe Card

        butternut squash chili served in a black bowl topped with jalapenos, tortilla chips and cilantro.
        Print Recipe
        5 from 1 vote

        Butternut Squash Chili

        Nourishing chili with the goodness of butternut, lentils and black beans. Vegan. Gluten free.
        Prep Time10 minutes
        Cook Time25 minutes
        Course: Main Course, Mains
        Cuisine: American, International
        Servings: 4
        Calories: 224kcal

        Equipment

        • Instant Pot 6 qt

        Ingredients

        • 3/4 cup finely chopped onions
        • 1/2 cup diced tomatoes
        • 1/2 cup finely chopped bell peppers
        • 1/2 cup drained black beans
        • 1/2 cup green lentils
        • 350 grams peeled and cubed butternut squash
        • 1 tbsp chopped jalapeno
        • 2 tsp minced garlic
        • 1 tsp smoked paprika
        • 1/2 tsp ground cinnamon
        • 1 tsp cayenne
        • 1 tsp ground cumin
        • 1 tsp Kosher salt or to taste
        • 1 cup vegetable stock Preferably low sodium

        For garnish

        • 2 tbsp finely chopped cilantro
        • 1/4 cup crushed tortilla chips
        • 2 to 3 wedges lime
        • 1 tbsp sliced jalapeno

        Instructions

        • Place the inner pot into the Instant Pot.
        • Add all the ingredients mentioned in the order given.
        • Stir to combine.
          Instant Pot butternut squash chili step by step
        • Ensure that the sealing ring has been fitted into the Instant Pot lid correctly.
        • Close the Instant Pot. Turn the valve to SEALING.
        • Plug in the IP. Press BEAN/CHILI mode and set the timer for 20 MINUTES.
        • Allow the cooking cycle to complete.
        • When done, wait for pressure to release naturally.
        • After pressure drops, open the lid and gently mix everything once.
        • Garnish with finely chopped cilantro leaves.
          Instant Pot butternut squash chili step by step
        • Serve in bowls topped with crushed tortilla chips and jalapenos.

        Notes

        1. Nutrition values given here are a rough estimate. Please consult a registered dietician for more information and insights.
        2. Instant pot timings and settings differ based on geographic 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

        Calories: 224kcal | Carbohydrates: 42g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 859mg | Potassium: 829mg | Fiber: 13g | Sugar: 6g | Vitamin A: 10607IU | Vitamin C: 59mg | Calcium: 105mg | Iron: 4mg
        Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

        Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this vegan squash chili? We would love to hear any feedback! Please leave a recipe rating and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

        Sooji Halwa- Halwa Poori

        By Leave a Comment

        Sooji Halwa or Suji Ka Halwa; however you call it, is a hug in a bowl. This easy Indian semolina pudding made with liberal doses of ghee is a must-make dish during the Navratri festival. Traditionally, this is served alongside Pooris, Kala Chana and some fruits on the day of Ashtami. 

        In this post, we will see how to make Suji Halwa aka Kanjak Prashad, step by step. In the meanwhile, give us a follow on Pinterest for delicious pins.

        Sooji ka Halwa served on a grey platter with poori and kala chana

         

        Halwa Poori- Kanjak Prashad

        Navratri is a festival during which we worship nine Goddesses on nine days during the month of October. Women worship the female deities and fast during these nine days. On the 8th day which falls on Ashtami, we offer a delicious feast to the Goddess.

        This features Suji Halwa, Poori and Kala Chana. Along with this, we also offer fruits. We invite nine girls home for lunch, serve them this lunch and take their blessings. It is a strong belief that the nine girls symbolize the nine Goddesses.

        The entire Prashad platter is sometimes loosely referred to as Halwa Poori Chana or Kanjak Prashad.

        The Ashtami Prasad platter featuring sookhe Kala chana, sooji ka halwa, poori, chaas

        [feast_advanced_jump_to]

        Kesari vs Sooji ka Halwa

        We have several versions of semolina pudding across India. While this is called Suji ka Halwa up north, it is called as Kesari in Tamil Nadu. In Karnataka, it is Kesari Bath and in other parts, we refer to it as Sheera. 

        There are several variations as well. One of them is this pineapple Kesari.

        Ingredients

        You can think of this Suji Ka Halwa as a rich pudding. Warm, nutty and mildly sweet, you will fall in love with this easy dessert that can easily feed a crowd. 

        Semolina

        You will need slightly coarse semolina for this recipe. This Halwa is not smooth. It has some texture. Fine semolina does not give us this desired texture. So I recommend using coarse semolina for best results.

        Ghee

        If I have to give one tip for making the best Sooji Ka Halwa, then it is this- DO NOT SKIMP ON THE GHEE!!. Ghee is the deal breaker here. That does not mean you add too much of it too. Please add the mentioned amount of ghee here for the best Halwa.

        Sugar

        Please use regular white sugar for this. As much as I know that it is not a healthy option, we can all surely indulge occasionally. While you can make this recipe with raw cane sugar, I somehow find that the white sugar version tastes best.

        Aromatics

        This recipe uses cardamom and rose water for aromatics. Rose and cardamom are two ingredients that shine through any dish when used together. This recipe is no exception. You can skip rose water if you are not a fan.

        Dried fruit and nuts

        Like all Indian desserts, cashews are added here too. These give a nice crunch to the Halwa. I do not like adding raisins to this but you can add some if you are a fan.

        Suji Halwa Without Milk

        There are many Suji ka Halwa recipe versions that use milk. However, this recipe does not use milk and relies on just water. As a result, this has a longer shelf life. This Halwa keeps well in the fridge for 4 days. 

        Serving Suggestions

        Even though this is a traditional Prashad recipe, it is also served as a dessert or even as a breakfast in many Indian homes. 

        1. Serve this semolina pudding with some piping hot Ginger tea and sandwiches for a fantastic breakfast.
        2. Make some Halwa as dessert for your Thanksgiving party or Diwali party. This recipe is just perfect since you can easily double or triple it.

        Pro tips for the best Suji Ka Halwa

        1. Use a standard size measuring cup to measure your semolina, water and sugar. Proportions matter here big time. I have used a standard measuring cup and spoon set. Each cup mentioned here equals 250 ml and 1 tbsp equals 15 ml.
        2. When mixing the Halwa at any stage, use a balloon whisk. This step will give you super smooth Halwa that has no lumps.
        3. Always cook the Halwa on low to medium heat. Slow cooked food tastes best and this recipe is no exception.
        4. If you are adding fried cashews, then fry them first, drain and set them aside. Add them at the end. This way, they will still remain crunchy.
        5. The longer you roast the semolina, the deeper the color of the Halwa will be. Not only will slow roasting give you a beautiful color but also a nutty flavor. So slow roast the semolina on the lowest heat possible until turns a a shade darker than golden brown. This takes about 6 to 8 minutes. 

        sooji ka halwa served in a brass lunch box placed on a brass platter.

        How to make Suji ka Halwa?

        Roasting the Semolina

        This step is what will make or break your Halwa. For this recipe, heat 1 tbsp of ghee in a pan. Now, add 1 cup semolina and mix well. Turn down the heat to the lowest.

        Begin roasting the semolina by stirring every now and then. Roast the semolina until turns a deep golden brown. This process easily takes somewhere between 6 to 8 minutes.

        Cooking the semolina

        Once you have finished roasting the semolina, you can see that color is all changed. See the above pic for reference. Immediately transfer the roasted semolina to a plate. 

        Heat the same pan and add 2 tbsp of ghee. Now, add the crushed cardamom and roasted semolina. Mix well.

        Turn down the heat to the lowest. To this mixture, add 2.5 cups hot boiling water. I prefer to get my water started in my kettle before I begin adding the ghee and cardamom. This way, my water is ready when I need it.

        If you are making a big batch of this Halwa, keep the water boiling by the side since you will be needing lot more water for a double batch.

        Whisking to avoid lumps

        Once you have added the water, use a balloon whisk and keep stirring through the mixture until it absorbs all the water. At one point, the Sooji will have absorbed all the water and become solid. It will also be bubbling here and there.

        Allow this mixture to cook fully until the semolina is fully cooked. The semolina will look dry and fluffy once its cooked. This stage takes about 4 to 5 minutes.

        Add 1/2 of the remaining ghee and stir well to combine. Continue stirring until you see no ghee on the surface.

        Adding sugar

        Look at the above picture. The second tile shows how the semolina looks once it s fully cooked. Now add the sugar and mix well using a balloon whisk. 

        The mixture will become watery as soon as you add sugar. Now, add the remaining ghee and rose water. Stir well. Cook the mixture until it begins to solidify again. This takes around 2 to 3 minutes on medium heat.

        The Halwa is completely cooked when it does not stick to your fingers and you can easily roll it into a small ball. Do not cook the Halwa till it is very dry. It has to be slightly gooey. Since this tends to thicken over time, I won’t recommend cooking this until its fully dry.

        Once done, garnish with chopped nuts. I just added broken raw cashews. You can even add cashews fried in ghee. Our nutty Suji ka Halwa is ready.

        You can either serve it as is or spread them on to a tray and slice them into squares.

        Halwa Poori- Sooji Halwa served with chana and poori

        Recipe Notes

        1. Do not add the sugar until the semolina is fully cooked. The semolina stops cooking as soon as the sugar is added.
        2. Always make this Halwa on lowest heat possible. Its time consuming but worth the wait and effort.
        3. The water has to be boiling hot. If you add warm or cold water, then semolina will turn lumpy.
        4. Using a balloon whisk to stir the Halwa gives the best results.
        5. I have just added raw cashews as garnish. You can add slivered almonds and pistachios too.

        Our favorite products here

        I have used a triply stainless steel pan to cook this Halwa today. In addition to this, I relied on my trusted tool- the balloon whisk to complete cooking this Halwa to perfection. 

        Here is the link for the pan- Prestige Triply Plan

        Recipe Card

        Halwa Poori- Sooji Halwa served with chana and poori
        Print Recipe
        No ratings yet

        Sooji Halwa

        Sooji Halwa; Indian semolina pudding recipe. This Halwa is a part of the Ashtami Prasad and is served with Poori and Kala Chana traditionally.
        Prep Time10 minutes
        Cook Time25 minutes
        Course: Dessert, Indian sweets
        Cuisine: Indian, North Indian
        Servings: 8
        Calories: 326kcal

        Equipment

        • Heavy bottomed Saute pan
        • Balloon whisk

        Ingredients

        • 1 cup Coarse semolina Sooji ( Bombay Rava)
        • 10 tbsp ghee
        • 4 green cardamoms crushed
        • 3/4 cup sugar
        • 2.5 cups hot boiling water
        • 1 tsp edible rose water

        For garnish

        • 12 cashews broken

        Instructions

        Roasting the Semolina

        • Heat 1 tbsp of ghee in a pan.
        • Now, add 1 cup semolina and mix well.
        • Turn down the heat to the lowest.
        • Begin roasting the semolina by stirring every now and then.
        • Roast the semolina until turns a deep golden brown.
        • This process easily takes somewhere between 6 to 8 minutes.

        Cooking the semolina

        • Once you have finished roasting the semolina, you can see that color is all changed.
        • Immediately transfer the roasted semolina to a plate.
        • Heat the same pan and add 2 tbsp of ghee.
        • Now, add the crushed cardamom and roasted semolina. Mix well.
        • Turn down the heat to the lowest.
        • To this mixture, add hot boiling water.

        Whisking to avoid lumps

        • Once you have added the water, use a balloon whisk and keep stirring through the mixture until it absorbs all the water. At one point, the Sooji will have absorbed all the water and become solid.
        • Allow this mixture to cook fully until the semolina is fully cooked.
        • The semolina will look dry and fluffy once its cooked.
        • This stage takes about 4 to 5 minutes.
        • Add 1/2 of the remaining ghee and stir well to combine.
        • Continue stirring until you see no ghee on the surface.

        Adding sugar

        • Look at the above picture. The second tile shows how the semolina looks once it s fully cooked. Now add the sugar and mix well using a balloon whisk.
        • The mixture will become watery as soon as you add sugar.
        • Now, add the remaining ghee and rose water.
        • Stir well.
        • Cook the mixture until it begins to solidify again.
        • This takes around 2 to 3 minutes on medium heat.
        • The Halwa is completely cooked when it does not stick to your fingers and you can easily roll it into a small ball.
        • Once done, garnish with chopped nuts.
        • You can either serve it as is or spread them on to a tray and slice them into squares.

        Notes

        Recipe Notes

        1. Do not add the sugar until the semolina is fully cooked. The semolina stops cooking as soon as the sugar is added.
        2. Always make this Halwa on lowest heat possible. Its time consuming but worth the wait and effort.
        3. The water has to be boiling hot. If you add warm or cold water, then semolina will turn lumpy.
        4. Using a balloon whisk to stir the Halwa gives the best results.
        5. I have just added raw cashews as garnish. You can add slivered almonds and pistachios too.

        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

        Calories: 326kcal | Carbohydrates: 35g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 48mg | Sodium: 5mg | Potassium: 60mg | Fiber: 1g | Sugar: 19g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
        Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

         

        More dessert recipes

        Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this Sooji Halwa recipe? We would love to hear any feedback! Please leave a recipe rating and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

        This post includes affiliate links. We earn a small commission when you click and buy through these links. This is what helps keep me keep the blog afloat. Thank you if you bought one of our recommended products.

        Kala Chana- Instant Pot Brown Chickpeas

        By 6 Comments

        Kala Chana or Black Chickpeas curry is a dish that is particularly served as Ashtami Prasad. This is a dry curry that has no onion and garlic. Also called as Sookhe Kale Chane, it is served with Poori, a deep fried Indian flatbread and some velvety Sooji Halwa. The platter is enticing not just to eat but even to just look at.

        Come join us on Pinterest to find delicious pins.

        Kala chana made in Instant pot served in a steel pan with pooris placed on a black platter

        Traditionally, this curry is cooked using a stove-top pressure cooker or in an open pan. While the pressure cooker Kala Channa takes little time, it does not give us the same consistent results every time.

        Enter Instant Pot. Kala Chana in Instant Pot is the same every single time. And there is no baby-sitting involved. All you have to do without fail is soak the chickpeas.

        Unlike garbanzo beans, these take slightly longer to cook. Hence, the soaking time is longer. When the chickpeas are hydrated for a long time, the cooking time reduces drastically.

        [feast_advanced_jump_to]

        Brown chickpeas vs Garbanzo Beans

        Most of us are familiar with garbanzo, the white chickpeas that are immensely popular in the middle eastern fare. Kala Channa; known as black chickpeas in English is another variety that belongs to the same family. 

        We refer to this as the Desi Chickpeas. These are smaller in size when compared to garbanzo beans. And they are as nutritious as garbanzo beans. They are dark brown and wrinkly with a rough outer covering. 

        These beans are green when picked fresh and go by the name Choliya.

        Vegan Black Chickpeas Curry

        Traditionally, this curry uses ghee. If you are looking for a vegan black chickpeas curry, please use cold-pressed coconut oil or avocado oil to make this recipe. This vegan black chickpeas curry tastes just as delicious.

        Ingredients

        This is a simple and no fuss curry where the star ingredient is the chickpea. Since this is a no onion and garlic recipe, there is minimal chopping involved. This makes it the perfect dish to whip up for a crowd or for batch cooking as well.

        Dry black chickpeas

        Make sure to hydrate these chickpeas for at least 8 hours. These chickpeas take longer to cook unlike garbanzo. And they do not turn to a mush on cooking as well.

        These beans hold shape even if you over cook them. So, they are not only perfect for this recipe but also for salads.

        Older chickpeas do not cook easily. So make sure you buy a fresh stock and use. This is especially true if you are cooking a large batch.

        Other spices

        We will be using pantry staples like Garam Masala and paprika powder. To give this curry a tangy taste, we will be using Amchur Powder. This is nothing but ground dehydrated raw mango. 

        You will find them in most Indian stores. Patel Brothers and Coconut Hill are two shops where you can look for them in the US.

        How to make Bhuna Jeera powder?

        Other than the above mentioned spices, this recipe also calls for Bhuna Jeera Powder. This is nothing but roasted cumin ground in a nut grinder. 

        how to make bhuna jeera powder

        To make your own roasted cumin powder, heat a cast iron or iron skillet over low flame. Add 1/4 cup of cumin seeds and gently dry roast them on low heat for about 45 secs to 1 minute.

        Do not leave this unattended even for a second. Cumin seeds burn very quickly. Burnt cumin tastes bitter and alters the taste of any dish. When you see the cumin seeds turn a deep brown, switch off the flame immediately.

        Now, transfer this to a plate and allow it to cool. When cooled, grind to a slightly coarse powder.

        Always make this in small batches since it tends to lose flavor over time. Store roasted cumin powder in an air tight glass jar for up to 1 month.

        Your own Bhuna Jeera powder is ready. Sprinkle this on your curries, soups, salads, Chaats and even on roasted papad. This tastes amazing.

        Shelf life and storage

        This curry keeps well in the fridge for up to 2 days. We rarely make a small batch of this since it is a dish that is always made on festive occasions. So, I land up with leftovers every time. 

        You can also freeze leftover curry. To freeze any leftovers, pack them in small portions in freezer safe silicone bags or Pyrex. Freeze till ready to use.

        To use frozen chickpea curry, thaw at room temperature for 2 hours. Then, steam in a steamer for 4 to 5 minutes. Serve hot. Do not refreeze thawed curry at any cost.

        Jazzing up leftover chickpea curry

        While we all love eating this protein rich dish on Ashtami, I hear groans and moans when I say that there is leftover on the next day. I am sure many of us face the same situation at home. So, I try and jazz up the leftovers. Here is what I do. In case you have other ideas, please share them in the comments.

        Make it a salad

        Combine 1 cup of the leftover curry with finely chopped cukes, tomatoes, shredded carrots and beets and some pomegranate pearls. Top with sev, squeeze in some lime. Toss well. Serve immediately.

        Stuff it into a wrap or pita

        Stuff a pita with 2 to 3 tbsp of this curry with some green chutney or sour cream, some thinly sliced raw onions ( if you are not fasting), finely chopped parsley and cilantro. Serve immediately.

        Make Kala Chana Chaat

        Assemble the salad I mentioned above. You can also add boiled potatoes along with this. Drizzle Hari chutney and Meeti chutney. Add 3 to 4 tbsp smoothly whisked yogurt. Top with sev. Serve immediately.

        Method

        Hydrate black chickpeas

        Wash the chickpeas well. Drain. Soak the washed chickpeas in 6 cups water for at least 8 hours. Once they are hydrated, they will look plump. Drain the soaked chickpeas in a colander and set aside.

        Instant Pot Sookhe Kala Chana

        Insert the inner pot into the Instant pot. Turn on Saute mode on NORMAL for 5 MINUTES. Wait for the display to read HOT. When the display reads hot, add ghee. Once the ghee melts, add the cumin seeds and allow it to crackle. 

        When the cumin seeds crackle, add the finely chopped ginger and mix well. Now, add the soaked chickpeas, red chili powder, kala Namak (black salt), amchur powder, roasted cumin powder (Bhuna jeera masala), salt and coriander powder along with Kosher salt.

        Instant Pot Cooking Time and Method

        Add 2 cups of water and mix well. Press CANCEL. Make sure that the sealing ring has been fitted properly into the Instant Pot lid. Set the VALVE to SEALING. Now, press PRESSURE COOK- HIGH PRESSURE- 30 MINUTES.

        Wait for the pressure to release naturally. Natural release pressure takes anywhere between 20 to 25 minutes depending on where you live.

        When the pin drops, open the lid. Mix everything once. If you find that there is some water left, then press SAUTE mode on NORMAL for 5 MINUTES.

        Allow the black chickpea curry to simmer until all water dries up. Keep stirring every now and then to prevent burning. Once dry, garnish with finely chopped cilantro leaves.

        Sookhe Chane- Stove Top Pressure Cooker Method

        Hydrate the chickpeas as instructed above. Heat a 5 liter deep pressure cooker pan with ghee. Add the cumin seeds and wait for them to crackle. When the cumin crackles, add the ginger and mix well. Now, add the soaked chickpeas.

        Add all the spice powders, Kala Namak and Kosher salt. Pour in the water and stir to combine. Close the lid and put the weight on. Cook on medium flame for 8 whistles. 

        After 8 whistles, wait for the pressure to release naturally. Open and mix gently. If there is some water left, simmer on medium flame till all the water dries up. When done, garnish with finely chopped cilantro leaves.

        Top with fresh ginger juliennes and sliced green chilis before serving.

        Instant Pot Sookhe Kala Chana served with a lemon wedge on top and Puri by the side

        Recipe Notes

        1. Adding Heeng ( Asafetida) is optional but recommended. Skip this if you are looking for a gluten-free black chickpeas curry. Most Heeng have some gluten added to it. So please exercise caution.
        2. If your chickpeas are not cooked even after the mentioned cooking time, cook them for 15 minutes longer and allow natural pressure release, if you are using the instant pot.
        3. In case you are using a regular pressure cooker and the chickpeas are not cooked, then cook them for 5 more whistles on medium flame and wait for pressure to release naturally.

        Kala chana ashtami prasad served in a platter with poori and sooji halwa

        Recipe Card

        Kala chana made in Instant pot served in a steel pan with pooris placed on a black platter
        Print Recipe
        4.60 from 5 votes

        Kala Chana

        Black chickpeas cooked to perfection with an assortment of spices using the Instant Pot. A delicious curry served as a part of the Ashtami Offerings.
        Prep Time8 hours
        Cook Time30 minutes
        Pressure Release Time20 minutes
        Course: Main Course, Mains
        Cuisine: North Indian
        Servings: 4
        Calories: 388kcal

        Ingredients

        • 2 cups black chickpeas
        • 6 cups water

        For the curry

        • 1.5 tbsp ghee or oil Use cold pressed coconut oil or avocado oil for vegan version of the same recipe.
        • 1 tsp cumin seeds
        • 1 tbsp grated ginger
        • 1.5 tsp red chili powder
        • 1.5 tsp roasted cumin powder
        • 1 tsp garam masala
        • 2.5 tsp coriander powder
        • 1 tsp Amchur powder dried mango powder
        • 2 tsp Salt or to taste
        • 1.5 tsp Black Salt (Kala Namak)
        • 2 cups water

        For garnish

        • 2 tbsp finely chopped coriander leaves
        • 2 small green chilis slit
        • 1 tbsp ginger juliennes

        Instructions

        Hydrate black chickpeas

        • Wash the chickpeas well. Drain.
        • Soak the washed chickpeas in 6 cups water for at least 8 hours.
        • Once they are hydrated, they will look plump.
        • Drain the soaked chickpeas in a colander and set aside.

        Instant Pot Sookhe Kala Chana

        • Insert the inner pot into the Instant pot.
        • Turn on Saute mode on NORMAL for 5 MINUTES.
        • Wait for the display to read HOT.
        • When the display reads hot, add ghee.
        • Once the ghee melts, add the cumin seeds and allow it to crackle.
        • When the cumin seeds crackle, add the finely chopped ginger and mix well.
        • Now, add the soaked chickpeas, red chili powder, kala Namak (black salt), amchur powder, roasted cumin powder (Bhuna jeera masala), salt and coriander powder along with Kosher salt.

        Instant Pot Cooking Time and Method

        • Add 2 cups of water and mix well.
        • Press CANCEL.
        • Make sure that the sealing ring has been fitted properly into the Instant Pot lid.
        • Set the VALVE to SEALING.
        • Now, press PRESSURE COOK- HIGH PRESSURE- 30 MINUTES.
        • Wait for the pressure to release naturally.
        • Natural release pressure takes anywhere between 20 to 25 minutes depending on where you live.
        • When the pin drops, open the lid.
        • Mix everything once.
        • If you find that there is some water left, then press SAUTE mode on NORMAL for 5 MINUTES.
        • Allow the black chickpea curry to simmer until all water dries up.
        • Keep stirring every now and then to prevent burning.
        • Once dry, garnish with finely chopped cilantro leaves.

        Sookhe Chane- Stove Top Pressure Cooker Method

        • Hydrate the chickpeas as instructed above.
        • Heat a 5 liter deep pressure cooker pan with ghee.
        • Add the cumin seeds and wait for them to crackle.
        • When the cumin crackles, add the ginger and mix well.
        • Now, add the soaked chickpeas.
        • Add all the spice powders, Kala Namak and Kosher salt.
        • Pour in the water and stir to combine.
        • Close the lid and put the weight on.
        • Cook on medium flame for 8 whistles.
        • After 8 whistles, wait for the pressure to release naturally.
        • Open and mix gently.
        • If there is some water left, simmer on medium flame till all the water dries up.
        • When done, garnish with finely chopped cilantro leaves.
        • Top with fresh ginger juliennes and sliced green chilis before serving.

        Notes

        Recipe Notes

        1. Adding Heeng ( Asafetida) is optional but recommended. Skip this if you are looking for a gluten-free black chickpeas curry. Most Heeng have some gluten added to it. So please exercise caution.
        2. If your chickpeas are not cooked even after the mentioned cooking time, cook them for 15 minutes longer and allow natural pressure release, if you are using the instant pot.
        3. In case you are using a regular pressure cooker and the chickpeas are not cooked, then cook them for 5 more whistles on medium flame and wait for pressure to release naturally.
        4. This recipe uses ghee. This is the only non-vegan ingredient. Swap the ghee with any neutral flavored oil or cold-pressed coconut oil for a vegan chickpeas curry.
        5. Instant Pot timings vary based on geographic location.
        6. The nutritional values provided here are given as a courtesy. Please consult a nutrition specialist for more information and use this only as a rough guide.

        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

        Calories: 388kcal | Carbohydrates: 57g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 1311mg | Potassium: 780mg | Fiber: 5g | Sugar: 1g | Vitamin A: 529IU | Vitamin C: 6mg | Calcium: 217mg | Iron: 5mg
        Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

        More Instant Pot Curries

        Vegan Naan Bread – Easy Indian Naan

        By 2 Comments

        Meet the softest, fluffiest and easiest dairy free vegan naan bread you will ever make. These pillow-like flatbreads laced with garlic is simply amazing with almost any curry. But our favorite way to enjoy this classic bread is with some Palak Paneer or Instant Pot Masoor Dal.

        In this post, I will also walk you through the process of proofing dough using your Instant Pot. Trust me, you need this for the cold days. 

        In the meanwhile, have you followed us on Instagram, yet?

        vegan naan bread stacked on a metal plate and served with onions and lemon wedges

        Let me get straight to the point. I really do not want to wait for like four hours before I can get my naans going. Which is why I love proofing dough using my Instant Pot. So, all set to make some vegan naan, y’all?

        In the meantime, I have to share this with you all. While the term Indian Naan bread is very popular, Naan is believed to have originated in Persia. 

        [feast_advanced_jump_to]

        Ingredients

        Ingredients for this recipe are very identical to main ingredients in a naan recipe. If someone asks me, ” Is naan vegan?”, the answer is definitely no. Naan by itself is a bread that is rich in dairy and fat. I have known people to add even eggs.

        Having said that, dietary requirements these days are very requirements. Sigh, how I wish we had our ancestors’ genes and metabolism.  I, for one, have cut down almost all dairy from my diet. That makes it perfectly logical to make some vegan naan bread. Agreed?

        Flour

        I have used unbleached all purpose flour in this recipe. You can also use regular all purpose flour. While you can use a combination of whole wheat flour and APF in the 50:50 ratio, you will need 1/4 cup more milk to knead the dough in this case.

        Yeast

        Yep. This easy naan bread calls for yeast. If you are looking for an Indian flatbread that does not call for yeast, then try our Kulcha recipe. Instant yeast works best here. Make sure to use a standard measuring spoon to measure your yeast. 

        Vegan butter

        While I was testing this recipe, I tried a version with oil. Somehow, that did not give me the fluffy texture I wanted. I find that vegan butter works wonders in this recipe. 

        Almond milk

        For this recipe, I love using unsweetened almond milk. Other plant milk that work here include unsweetened oat milk and cashew milk. Although I have seen versions which use soy, I personally did not like the flavor.

        A note about coconut milk– If you intend to use coconut milk for this, then please use low fat coconut milk. Shake the tin or carton well before using. Some brands of coconut milk have a prominent coconut flavor. Please taste the coconut milk before use to make sure it is not overpowering.

        You can also make this recipe without any plant milk. Just use regular warm water instead of the plant milk. There is a slight texture difference in this version but tastes yummy nevertheless.

        Other than these, you will be needing some Kosher salt and regular white sugar in this recipe.

        Vegan Naan without yogurt

        Vegan yogurt is not so easy to source. Unlike plant milk which can also be easily made at home, vegan yogurt is tricky to make too. Not only that, it is a tad pricey as well. Which is exactly why this vegan naan without yogurt is just perfect.

        Vegan Garlic Naan

        We love brushing our naans with vegan garlic butter. To make some, combine 2 to 3 tbsp melted vegan butter and 2 tbsp grated garlic. Make sure to mix well using a spoon or whisk.

        That is it our vegan garlic butter spread is ready. This spread is so versatile. You can use it to make garlic bread, smear it on your wraps and toast or use them as a sandwich spread too. 

        Serving Suggestions

        1. Serve these soft naans with Chole, any Paneer curry or this lip smacking cauliflower cashew curry.
        2. Use naan as a base for your breakfast pizza. Simply smear 2 tbsp pizza sauce or pesto, add cherry tomato halves, roasted cauliflower or other veggies. Air fry at 350 F for 2 minutes or toast on a preheated cast iron skillet.

        How to freeze Naan bread? 

        While it is very easy to buy frozen Naan from places like Tesco, homemade naan has much more flavor. Besides, its cheaper and very freezer-friendly too.

        Naan is very easy to freeze. Frozen Naans keep well for upto 4 months in the freezer, when handled with care. To freeze these naans, simply cook them as directed. Place a sheet of parchment paper between each cooked naan. Freeze in stacks of 3 to 4 in freezer-friendly Zip bags or silicon bags.

        To use frozen naans, add the frozen naan to a preheated cast iron skillet and gently heat until the bread softens up. That is all. So easy, right?

        Shall we now check out how to make naan bread?

        Method

        I have used a stand mixer to knead the dough. You can knead the dough using your hands and a mixing bowl too. 

        Blooming the yeast

        To the bowl of your stand mixer, add yeast and sugar . Add warm water and whisk well. Cover and let it sit in a warm place for 15 minutes. After 15 minutes, the mixture will be frothy and the yeast will have bloomed.

        step by step method to make vegan naan bread

        Making the dough

        Now, add the flour, vegan butter and salt. Fix the dough hook attachment to your mixer. Pulse the dough once or twice gently. Now, add 3/4th of the almond milk to the flour. Begin mixing the dough on the lowest speed for 1 to 2 minutes.

        Wait for the mixture to just come together. Scrape down the sides and add the remaining almond milk. Continue to knead on the lowest speed until the dough comes together to form a smooth non sticky ball.

        If you are doing this by hands, you will have to knead for about 4 to 6 minutes for the dough to reach this consistency.

        step by step method to make vegan naan bread

        How to proof dough in Instant Pot?

        If you live in a cold place or its a frosty winter where you live or you are like me who does not want to wait for 3 hours for the dough to proof, Instant Pot is the answer to all your woes.

        Once the dough is ready, grease your inner pot of the Instant pot with olive oil or vegan butter. I used vegan butter. Now, place the ball of dough in the inner pot.

        Insert the inner pot into the Instant pot, cover with a glass lid and plug in. Set the Instant Pot to YOGURT MODE for 1 HOUR.

        Now, sit back and relax. Go catch up an episode of your favorite series on Netflix or read a book and put on a face mask, sip some tea and put your feet up.

        After an hour, the dough will have doubled up and become a soft squishy fluffy delight.

        how to proof bread dough in an Instant Pot?

        Punch the dough down to deflate it. Remove it from the inner pot and turn it onto a lightly floured surface. Roll the dough into a long log.

        Now, using a dough scraper, divide the dough into 10 equal pieces. Place each of these shaped pieces in to the inner pot again and cover with a shower cap.

        So, this is a really cool trick I learned a while back. I no longer use a moist towel or cling wrap to cover my dough. A shower cap is such a smart, nifty tool to use for this.

        Proofing Dough without Instant Pot

        If you do not have an instant pot, simply place the dough in an oiled bowl. Cover with a shower cap. Place it in a warm place or in the oven with the lights on. Allow the dough to rise until double in volume.

        This may take anywhere between 2 hours to 4 hours depending on the weather conditions.

        Once the dough has doubled, proceed with the remaining steps mentioned above.

        step by step method to make vegan naan bread

        Wait for 20 mins for the dough to rise again. After 20 mins, the balls of dough will have become puffy. 

        Rolling the naans

        Now, shape each piece of dough into a smooth ball. Dust with flour and gently flatten. Roll this into a tear drop shape with a rolling pin. You are looking at 2 mm thick naans.

        Cooking the naan

        Heat a cast iron griddle. Now, place the rolled naan on the griddle. Cook on medium heat for 20 to 30 secs until you see small bubbles appear on the surface. 

        Flip. You will see some golden spots on the top. Continue to cook the bottom side for 30 seconds on low heat. 

        Flip again and brush with the vegan garlic bread. Continue to cook until the naan fluffs up. Some naans may fluff as a whole. Some naans may fluff up here and there on the surface. 

        Once done, serve hot with any curry of your choice.

        More Instant Pot Recipes

        Recipe card

        vegan naans stacked on a metal plate and served with onions and lemon wedges
        Print Recipe
        5 from 1 vote

        Vegan Naan Bread

        Softest, fluffiest and easiest vegan naans you can ever make. Instant Pot proofing method included.
        Prep Time45 minutes
        Cook Time2 minutes
        Resting Time1 hour 20 minutes
        Course: Breads, Main Course, Mains, Sides
        Cuisine: Indian
        Servings: 12 Naans
        Calories: 158kcal

        Equipment

        • Stand mixer
        • Mixing bowl
        • Instant Pot
        • Rolling Pin
        • Rolling board
        • Cast iron skillet

        Ingredients

        • 2 tsp Instant yeast
        • 1 tbsp sugar
        • 2 tbsp vegan butter
        • 1/2 cup warm water
        • 3 cup unbleached all purpose flour
        • 3/4 cup Unsweetened almond milk

        Vegan garlic butter spread

        • 2 tbsp melted vegan butter
        • 1 tbsp grated garlic

        Instructions

        Blooming the yeast

        • To the bowl of your stand mixer, add yeast and sugar .
        • Add warm water and whisk well. Cover and let it sit in a warm place for 15 minutes.
        • After 15 minutes, the mixture will be frothy and the yeast will have bloomed.

        Making the dough

        • Now, add the flour, vegan butter and salt.
        • Fix the dough hook attachment to your mixer.
        • Pulse the dough once or twice gently.
        • Now, add 3/4th of the almond milk to the flour.
        • Begin mixing the dough on the lowest speed for 1 to 2 minutes.
        • Wait for the mixture to just come together.
        • Scrape down the sides and add the remaining almond milk.
        • Continue to knead on the lowest speed until the dough comes together to form a smooth non sticky ball.
        • If you are doing this by hands, you will have to knead for about 4 to 6 minutes for the dough to reach this consistency.

        How to proof dough in Instant Pot?

        • Once the dough is ready, grease your inner pot of the Instant pot with olive oil or vegan butter.
        • Now, place the ball of dough in the inner pot.
        • Insert the inner pot into the Instant pot, cover with a glass lid and plug in.
        • Set the Instant Pot to YOGURT MODE for 1 HOUR.
        • After an hour, the dough will have doubled up.
        • Punch the dough down to deflate it.
        • Remove it from the inner pot and turn it onto a lightly floured surface.
        • Roll the dough into a long log.
        • Now, using a dough scraper, divide the dough into 10 equal pieces.

        Second rise

        • Place each of these shaped pieces in to the inner pot again and cover with a shower cap
        • Wait for 20 mins for the dough to rise again.
        • After 20 mins, the balls of dough will have become puffy.

        Rolling the naans

        • Now, shape each piece of dough into a smooth ball.
        • Dust with flour and gently flatten.
        • Roll this into a tear drop shape with a rolling pin.
        • Roll them into 2 mm thick tear drop shaped discs.

        Cooking the naan

        • Heat a cast iron griddle.
        • Now, place the rolled naan on the griddle.
        • Cook on medium heat for 20 t.o 30 secs until you see small bubbles appear on the surface.
        • Flip. You will see some golden spots on the top.
        • Continue to cook the bottom side for 30 seconds on low heat.
        • Flip again and brush with the vegan garlic bread.
        • Continue to cook until the naan fluffs up.
        • Once done, serve hot with any curry of your choice.

        Notes

        Proofing Dough without Instant Pot

        If you do not have an instant pot, simply place the dough in an oiled bowl. Cover with a shower cap. Place it in a warm place or in the oven with the lights on. Allow the dough to rise until double in volume.
        This may take anywhere between 2 hours to 4 hours depending on the weather conditions.
        Nutrition values mentioned here are an approximate value and provided as a courtesy. Please consult a certified nutrition expert for more information.
        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

        Calories: 158kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 53mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg
        Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

        What can you eat Naan with?

        Here are some easy curries or dal recipes that pair well with Naan. Try any of these for a delicious meal.

        Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried making Vegan Naan? We would love to hear any feedback! Please leave a recipe rating and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

        Air fryer Shishito Peppers- Vegan

        By Leave a Comment

        With just four ingredients, air fryer Shishito Peppers has the potential to become the most requested snack by your family. Whether you are looking for easy and low carb snacks or a quick appetizer for your Thanksgiving table or just a’feel happy’ party snack, these blistered peppers are just what you need.

        Follow us on Instagram for daily delicious updates. Find us on Pinterest to save all our recipes.

        Shishito peppers charred in air fryer and served in a white platter with lime wedges by the side.

        For someone who loves her air fryer to bits, I have fallen short in expressing that love here. 

        But these blistered Shishito peppers should not be kept a secret. No, I mean seriously. I will be doing you a great crime if I fail sharing the recipe for the best air-fryer peppers.

        Why should you try these air fryer roasted peppers?

        Naturally vegan.

        Takes less than 20 minutes to make.

        Uses just 4 ingredients.

        Low carb.

        Fantastic appetizer that is perfect for parties.

        Last but not the least, sounds fancy.

        Even if I say so myself, air frying peppers is the best way to enjoy snacking peppers.

        [feast_advanced_jump_to]

        What are Shishito peppers?

        If I have to summarise in two words- best peppers! Yep. Originally from Japan, these small green peppers are very low on heat and super addictive. I discovered them accidentally on my local grocers’ website.

        I had ordered Padron peppers but they delivered these. Well, a food blogger just cannot pass up the opportunity, can she? Ever since that first accidental order, these peppers are a regular here. 

        Shishito peppers are also referred to as Sashido peppers or Shashito peppers.

        You may have spotted Shishito on Sushi menus. These are commonly used in East Asia. They are slightly hotter than snacking peppers. 

        They make for perfect bite sized snacks. Think of all those cocktails you can serve with these roasted peppers.

        Vibrant green and small, they lend themselves well to almost all flavors. But our favorite is this version.

        Where to buy Shishito Peppers?

        These peppers have become very popular now. Look for them at your nearby farmers’ markets. You can even Shishito Peppers at Whole Foods in the produce section.

        Ingredients

        This calls for just 4 ingredients, if you count salt. You know what makes this deal sweeter? We will use just 1 tsp oil to make these.  The main ingredient for this recipe is the Shishito Pepper.

        ingredients for air fried shishito peppers

        How to choose Shishito Peppers?

        Look for firm green peppers. These peppers are wrinkly and small. And you may find an occasional orange or red pepper too.

        Oil

        Sesame oil is my go-to for Asian recipes. These days, I have started using more of it even in my regular cooking. And it works like a charm for blistering peppers. 

        Not a fan of sesame oil?

        Extra virgin olive oil or just light olive oil works perfectly well in this recipe. Even though, olive oil is not something I would opt to use in a soy-based recipe, it worked very well for this recipe.

        Soy sauce

        I have experimented with both light soy sauce and dark soy sauce in this recipe. While light soy sauce is not overpowering, it just does not have that umami punch.

        My bet is on dark soy sauce. Deep, nutty and umami flavors without overpowering the entire dish, it is just what we need to bring out the best in these peppers.

        Gluten free substitute suggestions

        If you do not want to use soy sauce, you can use Tamari or liquid aminos. 

        Lime juice

        Until a few years ago, I had no idea that citrus gives an Asian style dish a flavor boost. The zing and the tang elevates the dish to the next level. These days, I even squeeze lime juice on to my regular rice noodles.

        For this recipe, you need lime juice. Lemon and lime have different flavor profiles. While lemons work well for more complex dishes where we just need the tang, limes are what we need in recipes like these. 

        Shishito peppers charred in air fryer and served in a white platter with lime wedges by the side.

        Variations

        1. Add ginger and garlic. Simply massage these peppers in a mixture of soy sauce, grated ginger and garlic, olive oil and salt. Air-fry and serve them immediately.
        2. Use olive oil instead of sesame oil for a different flavor.
        3. Swap the Shishito peppers with Padron peppers. Both have a similar flavor profile and are low in heat. So Padron peppers work just as well here.

        Serving Suggestions

        Dipping Sauce for Roasted Shishito Pepppers

        While these peppers taste great just on their own, serving them with a dip makes it a complete dish. It also helps if in case you happen to bite on a pepper that is a tad too hot for you to handle.

        For the dipping sauce, microwave 2 tbsp cashew butter for 30 seconds on high or until the butter softens up. Add 2 tsp lime juice, 1 tsp grated garlic, 1 tbsp finely chopped cilantro leaves, 1/2 tsp brown sugar, salt to taste and the softened nut butter. Whisk well.  The sauce is ready.

        Other dips you can try include garlic aioli or Sriracha mayo.

        Recipe Notes

        1. Make sure to wipe the peppers completely dry before roasting them.
        2. Exercise caution while adding salt. Since soy sauce already has salt, go easy.  I found that I enjoyed these peppers under-salted more.
        3. Serve them immediately since these peppers go limp after a while. For this reason, I recommend making them just a few minutes before a meal begins.

        Method

        Prep the peppers

        Wash the peppers well. Spread them out on a kitchen towel. Wait until all the moisture is absorbed. Now wipe each pepper gently.

        Preheat

        Preheat the air-fryer at 400 F ( 200 C) for 5 minutes. 

        While it heats up, combine the soy sauce, lime juice, salt and sesame oil in a bowl. Place the peppers in a mixing bowl. Pour the lime juice mixture over the peppers and gently massage it onto the peppers.

        Air fry peppers

        Place the peppers in a single layer in your air fryer basket. Air fry for 6 minutes. Stop mid way after 3 minutes, shake them up and finish air frying for the remaining 3 minutes.

        You may hear them popping in the basket while they are being roasted. It is completely normal. They smell like roasted jalapenos or bell peppers while they are roasted.

        That is it. Our insanely delicious and very addictive air fryer blistered Shishito peppers are done.

        Serve immediately  with a dip of your choice.

        Shishito peppers charred in air fryer and served in a white platter with lime wedges by the side.

        Recipe Card

        Shishito peppers charred in air fryer and served in a white platter with lime wedges by the side.
        Print Recipe
        5 from 1 vote

        Air fryer Shishito peppers

        Charred sweetish peppers - highly addictive and just the perfect appetizer for any party.
        Prep Time15 minutes
        Cook Time6 minutes
        Preheating time5 minutes
        Course: Appetizer, Starter
        Cuisine: Asian, International
        Servings: 2 people
        Calories: 130kcal

        Equipment

        • Air fryer

        Ingredients

        • 25 Shishito peppers
        • 1 tbsp Soy sauce
        • 1 tsp Sesame oil
        • 1 tbsp lime juice
        • 1/2 tsp Salt or to taste

        Instructions

        • Wash the peppers well.
        • Spread them out on a kitchen towel.
        • Now wipe each pepper gently.
        • Make sure there is no moisture.
        • Preheat the air-fryer at 400 F ( 200 C) for 5 minutes.
        • While it heats up, combine the soy sauce, lime juice, salt and sesame oil in a bowl.
        • Place the peppers in a mixing bowl.
        • Pour the lime juice mixture over the peppers and gently massage it onto the peppers.
        • Place the peppers in a single layer in your air fryer basket.
        • Air fry for 6 minutes.
        • Stop mid way after 3 minutes, shake them up and finish air frying for the remaining 3 minutes.
        • You may hear them popping in the basket while they are being roasted.
        • Serve immediately  with a dip of your choice.

        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

        Calories: 130kcal | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1098mg | Potassium: 740mg | Fiber: 7g | Sugar: 14g | Vitamin A: 10571IU | Vitamin C: 433mg | Calcium: 27mg | Iron: 2mg
        Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

        Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried making these air fried peppers? We would love to hear any feedback! Please leave a recipe rating and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

        Palak Paneer Instant Pot Recipe

        By Leave a Comment

        This classic Paneer dish needs no introduction at all. A Desi staple that is a crowd favorite, this spinach and Indian cottage cheese curry never fails to delight. Palak Paneer, Instant Pot way is all the rage in my house these days. The Instant Pot version is just what you need when it is time for a party. Looking for an easy vegetarian friendly Thanksgiving dinner recipe? This easy curry is the perfect answer.

        Come join us on Pinterest to find delicious pins.

        Palak paneer made in Instant Pot served in a black bowl placed over a burlap mat.

        This easy version has become a thing here at the Praveens’.My daughter who is a die hard fan of anything Paneer votes for this whenever there is a curry vote. This and stovetop Palak Paneer stand for a tough fight these days.

        [feast_advanced_jump_to]

        Saag Paneer vs Palak Paneer

        While both these dishes are very popular and use very similar ingredients, they are different. Saag in Hindi translates to all sorts of leafy greens. Palak on the other hand is Indian Spinach. 

        Essentially, Saag includes Spinach, Purslane, Fenugreek leaves (Methi), Bathua (Lamb’s quarters), Amaranth leaves and Sarson Ka Saag ( Mustard greens). So when someone says Saag Paneer, it means that it is a curry with one or a combination of the above list of greens and Paneer.

        Palak Paneer is typically a combination of Indian spinach, spices, spice blends, onions, tomatoes and Paneer- Indian cottage cheese.

        Ingredients

        What I love about this recipe is that it calls for basic pantry staples. It is mild in terms of spices and yet the ingredients all come together beautifully. 

        Instant pot palak paneer ingredients

        Palak

        Indian spinach is just what you need for this recipe. If you are unable to source fresh Palak, you can use frozen Palak from the Indian grocery stores. Trust me, frozen spinach is a Godsend and is totally worth the freezer real-estate.

        So, you cant find Indian spinach at all. Then what? Use baby spinach. Works well perfectly.

        Paneer

        I am one of those people who just cannot be bothered with making fresh paneer from the scratch. Frozen paneer cubes from the Indian grocery store work like a charm here. Just thaw them before using. Also, this recipe does not involve frying the paneer. 

        Onions, Ginger, Garlic and Tomatoes

        What is a curry without these, eh? The base for this easy Instant Pot recipe is a combination of onions, ginger garlic paste and tomatoes. If you do not have access to fresh tomatoes, use 1 tsp tomato paste or 1/4 cup canned tomatoes.

        As for the ginger and garlic, I have used ginger garlic paste. I wanted a really quick version here. If you do not have this on hand, use 2 tsp finely chopped garlic and 1.25 tsp grated ginger instead.

        Add the garlic and ginger to the oil along with the onions and proceed with the recipe.

        Whole and ground spices

        Simple recipes are the best, don’t you agree? While I love whipping up curries using exotic spice blends, spinach paneer curry will always remain my favorite. Because it is the perfect example of how simple things shine through in food.

        All we need for this curry are ground coriander, some garam masala and paprika. We will also be using some Kasuri Methi ( dried fenugreek leaves) for added flavor. You can easily find this in Indian grocery stores.

        Cashews

        Many people prefer using cream to thicken spinach paneer curry. But I love cashews. Cashews give a nice creamy mouth feel without altering the inherent taste of spinach. It also helps the paneer to shine through.

        Palak Paneer with frozen spinach

        You can easily make this with frozen spinach. Place the inner pot inside the IP. Turn on Saute mode for 5 mins. Add the oil and when hot, tip in the ginger garlic paste and onions. Mix and saute till the onions become soft.

        Now, add the ground spices and salt. Mix and saute for 20 secs. Add the tomatoes next, stir well and cook till they are mushy. Turn off the Saute mode. 

        To replace the fresh spinach with frozen spinach in this recipe, you will need 1.5 pounds of frozen spinach cubes. Add the spinach cubes, cashews and 1 cup water. 

        Ensure that the sealing ring has been fitted well into the IP lid. Close the IP. Turn the valve to SEALING. Switch on PRESSURE COOK mode on HIGH for 0 minutes.

        Allow cooking cycle to complete. As soon as the cooking is complete, do a quick pressure release by turning the valve to VENTING.

        Now, use an immersion blender and blend everything to a smooth puree. Turn on SAUTE mode for 5 mins. Add thawed paneer and mix well. Simmer until Saute cycle is complete.

        instant pot palak paneer served in a black bowl.

        Variations

        Aloo Palak

        Swap Paneer with potatoes and make Aloo Palak. To make Instant Pot Aloo Palak, add boiled potatoes instead of paneer and simmer. Just as delicious and vegan too!

        Vegan Palak Paneer

        To make this vegan, use tofu in place of paneer. Just make sure to press out the tofu well. Sauté it in oil for 3 to 4 mins on medium heat until edges become golden. Add the sautéed tofu to the spinach base and simmer. Your vegan Palak Paneer is ready.

        Palak corn 

        Using this spinach curry base, you can make so many versions by switching the veggies. Corn or blanched corn is a great option too.

        Instant Pot Saag Paneer

        To make the best Saag Paneer, use a combination of 200 grams Sarson ka Saag, 200 grams Spinach, 100 grams Bathua and 2 tbsp finely chopped mint leaves and cilantro leaves. Add this with 1 cup water and proceed with the recipe as usual.

        Traditionally, maize flour is used to thicken Saag Paneer. So you can skip the cashews. Add the maize flour just before blending the cooked greens. Then blend to a smooth puree using the immersion blender. Add the paneer cubes and mix well. Simmer. Delicious Instant Pot Saag Paneer is ready.

        If you are looking for Instant Pot Saag, just skip the paneer. I love this more than the Saag Paneer!

        The next time someone asks “how do you make Palak Paneer?”, tell them “In my Instant Pot.” Because this electric pressure cooker version is simply the easiest and best Palak Paneer recipe.

        How to freeze Palak Paneer?

        The spinach curry base in this recipe can easily be frozen. If you plan to freeze it, skip adding the paneer. After blending the spinach to a smooth puree, simmer the mixture for 3 minutes. 

        When done, allow it to cool completely. Divide the cooled spinach puree into small 1.5 cup portions and freeze in freezer-safe containers. Always sterilize your containers before transferring food into them.

        You can use this frozen Spinach curry base to make Palak Paneer, Aloo Palak or Palak corn. To make Palak Paneer with the frozen portions, allow the frozen spinach base to thaw fully.

        Add this to a sauce pan and simmer gently for 3 to 4 minutes. When done, add fresh paneer cubes, stir well and just simmer for 2 minutes on medium flame. Follow the same procedure to make Aloo Palak or Palak corn. Add boiled potatoes or corn instead of paneer.

        Method

        Prep work

        Clean, sort and pick the spinach leaves. Wash well. Set aside. Thaw the frozen paneer cubes by placing them in hot boiling water. When they become soft, drain them well. Use the drained water to knead Chapati dough or in your stews and soups.

        Making Instant Pot Palak Paneer

        Insert the inner pot into the Instant Pot. Turn on SAUTE MODE on NORMAL for 7 minutes. Wait for the display to read HOT.

        When ready, add oil. Tip in the cumin seeds and wait for them to crackle. Now, add the finely chopped onions and ginger garlic paste. Mix well and saute the onions until they turn soft and pink.

        Now, add the ground spices and Kasuri Methi. Mix well and cook for just 20 seconds. Immediately, tip in the finely chopped tomatoes. Stir well to combine and continue to cook till tomatoes are mushy.

        Add 1 cup water and salt. Place the washed spinach leaves into the pot. Add the cashews next. Press CANCEL.

        Pressure cooking spinach

        Ensure that the sealing ring has been fitted well into the IP lid. Close the Instant pot and turn the VALVE to SEALING.

        Press PRESSURE COOK MODE on HIGH PRESSURE for 2 minutes. Allow the cooking cycle to complete.

        When the cooking cycle is complete, wait for 5 minutes and then do a QUICK PRESSURE RELEASE by turning the VALVE to VENTING.

        Press CANCEL.

        Open the lid and stir the cooked mixture well. 

        Blending and simmering

        Using an immersion blender, blend the cooked spinach mixture to a smooth puree. Now, press SAUTE MODE- 3 minutes.

        Add the thawed paneer cubes and stir well to combine. Simmer till the Saute Cycle completes.

        Tempering

        Heat a small pan with 2 tsp oil. Switch off the flame immediately. Now, crushed Kasuri Methi and paprika to the oil. Add this mixture to the Palak Paneer and serve immediately.

        instant pot palak paneer served in a black bowl.

        More recipes with spinach

         

        Recipe Card

        Palak paneer made in Instant Pot served in a black bowl placed over a burlap mat.
        Print Recipe
        No ratings yet

        Instant Pot Palak Paneer

        Easy Palak Paneer made in Instant Pot. Spinach and Indian cottage cheese cooked in a delicious onion-tomato curry base.
        Prep Time15 minutes
        Cook Time9 minutes
        Pressure Release Time5 minutes
        Course: Main Course, Mains
        Cuisine: Indian, North Indian
        Servings: 4 persons
        Calories: 337kcal

        Equipment

        • Instant Pot 6 quart
        • Immersion blender

        Ingredients

        • 1 tbsp oil
        • 1 tsp cumin seeds
        • 1 cup finely chopped onions
        • 1.5 tsp ginger garlic paste
        • 1/2 cup finely chopped tomatoes
        • 1 tsp Kasuri Methi
        • 1.25 tsp paprika
        • 1.5 tsp ground coriander
        • 3/4 tsp garam masala
        • 1.25 tsp Kosher salt or to taste
        • 1 cup water
        • 400 grams cleaned spinach
        • 10 raw cashews
        • 300 grams thawed paneer cubes or fresh paneer cubes

        For tempering

        • 2 tsp oil
        • 1 tsp paprika
        • 1.5 tsp Kasuri Methi

        Instructions

        Prep work

        • Clean, sort and pick the spinach leaves.
        • Wash well. Set aside.
        • Thaw the frozen paneer cubes by placing them in hot boiling water.
        • When they become soft, drain them well.

        Making Instant Pot Palak Paneer

        • Insert the inner pot into the Instant Pot.
        • Turn on SAUTE MODE on NORMAL for 7 minutes.
        • Wait for the display to read HOT.
        • When ready, add oil.
        • Tip in the cumin seeds and wait for them to crackle.
        • Now, add the finely chopped onions and ginger garlic paste.
        • Mix well and saute the onions until they turn soft and pink.
        • Now, add the ground spices and Kasuri Methi.
        • Mix well and cook for just 20 seconds.
        • Immediately, tip in the finely chopped tomatoes.
        • Stir well to combine and continue to cook till tomatoes are mushy.
        • Add 1 cup water and salt.
        • Place the washed spinach leaves into the pot.
        • Add the cashews next.
        • Press CANCEL.

        Pressure cooking spinach

        • Ensure that the sealing ring has been fitted well into the IP lid.
        • Close the Instant pot and turn the VALVE to SEALING.
        • Press PRESSURE COOK MODE on HIGH PRESSURE for 2 minutes.
        • Allow the cooking cycle to complete.
        • When the cooking cycle is complete, wait for 5 minutes.
        • Now, do a QUICK PRESSURE RELEASE by turning the VALVE to VENTING.
        • Press CANCEL.
        • Open the lid and stir the cooked mixture well.

        Blending and simmering

        • Using an immersion blender, blend the cooked spinach mixture to a smooth puree.
        • Now, press SAUTE MODE- 3 minutes.
        • Add the thawed paneer cubes and stir well to combine.
        • Simmer till the Saute Cycle completes.

        Tempering

        • Heat a small pan with 2 tsp oil.
        • Switch off the flame immediately.
        • Now, add 1/2 tbsp crushed Kasuri Methi and 1 tsp paprika to the oil.
        • Add this mixture to the Palak Paneer and serve immediately.

        Notes

        Please note that 
          1. Nutritional values are given here as a courtesy and are only a rough estimate.
          2. Instant pot timings may vary based on the geographical location.
          3. 1 cup= 250 ml.

        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

        Serving: 6cups | Calories: 337kcal | Carbohydrates: 12g | Protein: 15g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 832mg | Potassium: 710mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9626IU | Vitamin C: 37mg | Calcium: 484mg | Iron: 4mg
        Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

        Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this Instant Pot Spinach and Paneer? We would love to hear any feedback! Please leave a recipe rating and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

        More Instant Pot Recipes

        Weekly Meal Plans- Free Printable

        By Leave a Comment

        Let us admit it, the concept of a weekly meal plans sounds as promising as it sounds intimidating. But like I always tell, charting out a weekly meal plan does not mean cooking 17 meals over the weekend and reheating cooked food over the week.

        If anything at all, meal plans are supposed to take away the stress out of having to cook everyday. Ever since I opened up my English enrichment classes, life has been hectic.

        A guide to Indian meal planning with weekly meal plans

        And trust me, these meal plans are my lifeline at the moment. Classes, a food blog, a very energetic 7 yo whirlwind that never refuses to slow down and managing the home front can be exhausting. I m sure you all will agree. And that is exactly why this space will remain a home to meal plans for now and forever.

        [feast_advanced_jump_to]

        This week, my focus is on breakfast. For some reason, our last few weeks had us eating overnight oats and smoothie bowls. We are now bored of having cold breakfasts.

        So, definitely, breakfast could do with some  brightening up, aye? All in favor, bang the gavel, say aye and get that printer going to print this meal plan for the week ahead.

        This week’s meal plan

        Monday

        Ragi chapati with purple cabbage stacked and served with baingan bartha

        Breakfast– Ragi cabbage paratha, mixed vegetable pickles and yogurt.

        Lunch– Brown rice, cabbage Thoran and Vatha Kuzhambu

        Dinner– Moroccan lentil soup

        Tuesday

        hotel style tiffin sambar served in a pail with idli, vada,chopped onions and a ladle by the side.

        Breakfast– Millet Pongal, Instant Pot Tiffin Sambar

        Lunch– Gobi Parathas, yogurt, pickles, carrot radish salad

        Dinner– Millet Idlis, leftover sambar

        Wednesday

        vendakkai puli kuzhambu2

        Breakfast– Millet dosas, Onion mint chutney

        Lunch– Rice, Vendakai Puli Kuzhambu, Beans Paruppu Usili

        Dinner– Rava dosa, leftover chutney

        Thursday

        Breakfast– Pesto sandwiches 

        Recipe for pesto sandwiches- Slather 2 tbsp pesto on bread of choice. Top with sliced cucumbers, carrots, microgreens and a slice of cheese. Slather 1 tbsp honey mustard dressing or ranch dressing on another slice. Close the sandwiches and slice into two. Serve immediately. Other fillings that work well- boiled and mashed potatoes, chickpeas or sweet potatoes.

        Lunch– Kovil Puliodharai, potato curry

        Dinner– Barley salad

        Friday

        keerai kootu served in a white and blue bowl placed over a wooden chopping board. Moong lentils and spinach leaves by the side.

        Breakfast– Oatmeal with fruits

        Lunch– Keerai Kootu, Dhania Kuzhambu and rice

        Dinner– Uthapams with dosa batter and bell pepper chutney

        Prep Work

        On Sunday Morning

        For the week ahead:

        1. Make Puli Kachal for Puliodharai. 

        2. Prep pesto and store in a sterilised glass jar. 

        3. Grate coconut and freeze.

        4. Soak for batter in the morning.

        On Sunday evening

        1. Grind batter.
        2. Chop cabbage. I will not recommend making the ragi dough in advance as cabbage releases water and makes the dough sticky.
        3. Set yogurt.

        On Monday evening

        1. Chop veggies for Sambar.
        2. Make the Paratha dough.
        3. Slice carrots for salad. ( skip slicing radishes since they smell in the fridge.)
        4. Set yogurt.

        On Tuesday evening

        1. Make onion mint chutney and store in the fridge in an air-tight sterile container.
        2. Chop okra and beans.
        3. Soak Toor Dal for Paruppu Usili. Once the dal soaks for 1 hour, drain completely in a colander and store the soaked dal in the fridge. 

        On Wednesday evening

        1. Cook Barley in instant pot, drain the water and make barley lemonade.

        On Thursday evening

        1. Chop Spinach and keep ready.
        2. Soak tamarind for the Kuzhambu.
        3. Make the chutney and store in a sterile container in the fridge.

        Free Printable Meal Plan + Grocery List

        Click here to download and print this week’s meal plan and grocery list.

        Weekly-Meal-Planner-1Download

        If you have any questions of meal prepping, please leave that in the comment and come chat with me via DM on Instagram . Follow us on  Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. You can also email us your questions to anusapraj@gmail.com for all queries related to weekly meal plans.

        Meal plans from previous weeks

        Persian Lentil Soup | Adasi

        By 3 Comments

        Looking for some filling and protein rich soup? Say hello to Adasi, a vegan Persian lentil soup. This easy and quick lentil soup is a dump and forget kind of a meal that you need on a very busy and hungry day. Naturally vegan and gluten-free, this is just what you need on a cold night. 

        Come join us on Pinterest to find delicious pins.

        vegan persian lentil soup served in black bowls. Someone trying to scoop out some with a black handled spoon. Lime wedges and yogurt in wooden bowls behind.

        Lentils are love in my family. My daughter loves them and split pigeon pea lentils are her favorite meal. Dal is the magic word that gathers everyone around the table in no time. It was a no-brainer to put together this middle eastern inspired soup for my lentil loving nugget.

        We tasted this soup at a middle-eastern restaurant long back. I fell in love with the creamy flavor packed soup and did some research on it. In the end, I experimented with different combinations and this delicious version was born.

        [feast_advanced_jump_to]

        Why you should try this vegan lentil soup

        1. This is a dump and go soup.
        2. Can be doubled or tripled in a pinch.
        3. Ideal for batch cooking and freezing.
        4. Can be served as a meal on its own or as an appetizer.
        5. Plant based and gluten-free without any additives or processed ingredients.

        Ingredients

        If I have to break up the ingredients list into blocks, its basically spices, proteins, carbs and herbs.

        Lentils

        Traditionally, they either make this with brown lentils or green lentils. Having tried both versions, green lentils are better suited for this recipe. Green lentils should not be confused with moong beans. Green lentils look like whole brown lentils and are flat and round. Moong beans, however, are dark green and oblong.

        While I do recommend green lentils, you can always make this with brown lentils if you cannot source green lentils.

        Carbs

        Brown rice lends a bite to this otherwise smooth and creamy soup. It also makes this more filling. Since we add brown rice to this, you can also compare this lentil soup to a hearty stew.

        Want to skip rice? No problem. Add some red quinoa or millet instead.

        Aromatics

        Dried Lime

        A traditional Persian Adasi has dried limes. Since it is a specialty ingredient and I do not have regular use for it in my pantry, I tried to work around it. I found that lime zest and lemon zest do a great job. 

        Sumac

        Sumac is a special middle eastern spice blend. Made from the dried berries of the Sumac flower, it is used as a rub for meats or to season fish. A beautiful rusty red in color, this has a tangy citrussy flavor and no aroma. Best substitutes for Sumac are lemon zest or lemon pepper seasoning.

        Garlic& Onion Powder

        The first time I discovered these two, I was thrilled. The flavors these two ingredients bring to a dish are simply incredible. While you can always give these two a miss, I strongly recommend them for the best Adasi.

        Other Aromatics

        Usual suspects like ground cumin, cinnamon and turmeric all add more flavor and an earthy flavor to this soup.

        Stock

        As always, I prefer low sodium stock that is certified vegan and gluten-free. Always check your labels to ensure this. You can make this soup with just plain water too.

        Herbs

        I m a sucker for ‘erbs. Wait, do you say Herbs or ‘erbs? However you call it, a dish has got to have some of them to breathe life into it. A combination of fresh mint, parsley and cilantro is nothing less than flavor-packed. 

        How to serve?

        As a main dish-

        Keep the consistency of this soup thick. Serve along side some crusty toasted bread, some coconut or cashew yogurt and some lemon wedges by the side.

        You can also include roasted veggies or some airfryer Mexican Cauliflower bites

        For some crunch, add some crushed nachos. You can add some baked pita chips too.

        As an appetiser

        Thin down the soup with 1 to 2 cups water, adjust the seasoning and garnish with lots of finely chopped parsley and cilantro leaves. Serve in small bowls with a lemon or lime wedge on top.

        Variations

        1. Replace the brown rice with tri-coloured quinoa.
        2. Add veggies like carrots, sweet potatoes, potatoes or even baby spinach. Persian lentil soup with spinach is not only delicious but also nourishing.
        3. This Persian lentil and rice soup tastes finger-licking good with some vegan yogurt on the top. 
        4. Along with the vegan yogurt, add finely chopped cucumbers, tomatoes and onions and make it a meal in a bowl.

        Storage and freezing

        This soup keeps well for 1 month in the freezer and 1 week in the fridge. Store completely cooled soup in small portions for best results. The same rule applies for freezing as well. I prefer freezing them in 1.5 cup portion sizes.

        Thaw frozen Adasi in the fridge or over the counter top. Add thawed soup to a saucepan and reheat over medium heat before serving.

        Slow cooker lentil soup

        I have made this as a dump and go recipe in my Instant Pot. But I don’t see any reason for this to not work in a slow cooker. Combine all the ingredients in the slow cooker. Use the LOW setting and cook for 4 hours until the soup looks done and delicious.

        For us, 4 hours seemed perfect with the lentils having a teeny tiny bite to them. You can cook for 5 hours if you need it to be smooth and creamy. 

        While cooking this soup in the slow cooker, make sure to monitor the water levels every 1 hour once.

        Instant Pot Dump& Go Soup

        When you have an Instant Pot, lugging the Dutch oven to the counter simply does not make sense. I have been making so many dump and go recipes off late. Look forward to more of these in the next couple of weeks.

        So, what exactly is a dump and go recipe? Simply combine all the ingredients in the inner pot, set the IP to the appropriate settings and let the gadget do its magic.

        There is no stirring or sauteing involved. No prior frying or cooking before pressure cooking is necessary. Sounds like a dream, right?

        Method

        Instant Pot Soup

        Spice Mix

        how to make instant pot persian lentil soup step by step

        Combine all the ground spices under the spice mix list of ingredients in a small mixing bowl. Set aside.

        Making the soup

        how to make instant pot persian lentil soup step by step

        Place the brown rice and lentils in a colander. Wash them under running water twice. Insert the inner pot into the Instant pot. Add the washed rice and lentils to the inner pot.

        Pour the stock in. Tip in the finely chopped garlic, onions and tomatoes. Mix well. Add the herbs and stir to combine. Tip in the spice mix and mix well. Add the grated lemon zest and stir well.

        Instant Pot cooking time

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

        Press PRESSURE COOK BUTTON- HIGH PRESSURE-15 MINUTES.

        Allow the cooking cycle to complete. When the cooking cycle is completed, allow the pressure to release naturally.

        how to make instant pot persian lentil soup step by step

        Simmering

        Open the lid and gently mash the lentils. If you find the soup too thick, add 1 cup water and mix. Turn on SAUTE MODE- NORMAL-3 mins. Allow the soup to simmer until the SAUTE cycle completes.

        When done, serve hot.

        Stove top method

        Pressure cooker lentil soup

        You can cook this soup in a regular stove-top pressure cooker too. In a 5 or 6 quart pressure cooker, add all the ingredients. Cook over medium heat for 4 to 5 whistles. Wait for pressure to release naturally. 

        When done, open and mash the lentils gently. Serve hot.

        Open Pan method

        While this soup can be cooked in an open-pan, I will not recommend it since it takes longer and consumes more fuel. However, if you do need to, then here are the instructions.

        Wash the lentils and rice. Soak in 3 cups hot water for 1 hour. Add all the ingredients to a 5 quart dutch oven. Cook over medium heat for 30 to 45 mins or until the lentils are cooked through and soup looks glossy and creamy.

        Recipe Notes

        1. This soup is thick. It is almost like a stew. I added water to thin it down a bit. This is also why I had to simmer the soup for a bit using the SAUTE mode. If you prefer your soups thick, then you can skip adding the water and simmering for 3 minutes towards the end.
        2. If you like your soups thin, then feel free to add more water or stock and simmer the soup after pressure releases. 
        3. Older lentils take longer to cook. In case your lentils are old, then either soak them in hot water for 1 hour before cooking. Or you can use the BEAN/ CHILI mode to make this soup if you want to skip the soaking.

        More Instant Pot Recipes

        Recipe Card

        vegan persian lentil soup served in black bowls. Someone trying to scoop out some with a black handled spoon. Lime wedges and yogurt in wooden bowls behind.
        Print Recipe
        4.67 from 3 votes

        Persian Lentil Soup

        Adasi is a vegan Persian lentil soup. This Instant pot version is a dump and go recipe free from oil.
        Prep Time10 minutes
        Cook Time18 minutes
        Pressure Release Time18 minutes
        Course: Main Course, Mains
        Cuisine: Middle eastern, Persian
        Servings: 4
        Calories: 179kcal

        Equipment

        • Instant Pot 6 qt

        Ingredients

        • 1/8 cup brown rice
        • 3/4 cup green lentils
        • 500 ml vegetable stock
        • 1 tbsp finely chopped garlic
        • 3/4 cup finely chopped yellow onions
        • 1/2 cup finely chopped tomatoes
        • 1 tbsp lemon zest zest from 1/2 a lemon
        • 1 cup water

        Herbs

        • 1 tbsp finely chopped fresh mint leaves
        • 1 tbsp finely chopped fresh parsley
        • tbsp finely chopped fresh cilantro leaves

        Spice mix

        • 1/2 tsp garlic powder
        • 1/2 tsp ground cumin
        • 1/2 tsp Onion powder
        • 1/4 tsp Ground cinnamon
        • 1/4 tsp Cayenne pepper
        • 1 tsp Sumac
        • 1 tsp Kosher salt or to taste

        Instructions

        Spice Mix

        • Combine all the ground spices under the spice mix list of ingredients in a small mixing bowl.
        • Set aside.

        Making the soup

        • Place the brown rice and lentils in a colander.
        • Wash them under running water twice.
        • Insert the inner pot into the Instant pot.
        • Add the washed rice and lentils to the inner pot.
        • Pour the stock in.
        • Tip in the finely chopped garlic, onions and tomatoes.
        • Mix well.
        • Add the herbs and stir to combine.
        • Tip in the spice mix and mix well.
        • Add the grated lemon zest and stir well.

        Instant Pot cooking time

        • Ensure that the sealing ring has been inserted into the lid properly.
        • Close the Instant Pot and turn the valve to SEALING.
        • Switch on the Instant Pot
        • Press PRESSURE COOK BUTTON- HIGH PRESSURE-15 MINUTES.
        • Allow the cooking cycle to complete.
        • When the cooking cycle is completed, allow the pressure to release naturally.

        Simmering

        • Open the lid and gently mash the lentils.
        • If you find the soup too thick, add 1 cup water and mix.
        • Turn on SAUTE MODE- NORMAL-3 mins.
        • Allow the soup to simmer until the SAUTE cycle completes.
        • When done, serve hot.

        Notes

        Nutritional values are given here as a courtesy. Please consult a diet and nutrition expert for further detailed information.
        Instant Pot timings vary based on 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

        Calories: 179kcal | Carbohydrates: 33g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1091mg | Potassium: 485mg | Fiber: 12g | Sugar: 4g | Vitamin A: 630IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 3mg
        Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

        More Soups

        Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this easy lentil soup, Middle eastern style? We would love to hear any feedback! Please leave a recipe rating and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

        Weekly Meal Planning- Free Printable

        By Leave a Comment

        During my initial days in Singapore, weekly meal planning on Sunday is what kept me sane during the whole week. A new place, zero help and a baby around is like a recipe for disaster. The minimum that I could to have some control over my life was to plan all my meals.

        So, every Sunday, I used to painstakingly chop all the veggies, cook lentils in bulk, soak the beans and prep the smoothie combinations for the week ahead.

        Weekly meal planning on Sunday

        Having done that for a very long time, I have become wiser and more confident than I have ever been when it comes to meal prep. Last week, I spoke with my friend Mitra on an Instagram Live session about meal planning. I even shared a few tips there. Check out the video here.

        While weekly meal prep and I are inseparable, recording each meal plan in the form of a blog post is a tad tedious, considering that life always seems to happen over the weekend. I had some free time yesterday and decided to share this week’s meal plan.

        Among other things, the recipe for cooking short grained brown rice, a creamy vegan Dahl and a hearty broccoli soup feature on this meal plan. Zucchini is our star vegetable this week. So, now you have enough ideas for that summer zucchini.

        [feast_advanced_jump_to]

        This week’s meal plan

        Monday

        Breakfast- A slice of vegan zucchini bread+ green tea 

        Lunch- Jeera rice and vegan red lentil dal

        Dinner- Summer pasta salad

        Tuesday

        Breakfast- Mixed berry overnight oats

        Lunch- Whole wheat kulchas and Paneer Taka Tak

        Dinner- Singapore Noodles

        Wednesday

        Breakfast- Hard boiled eggs topped with Chimichurri, toast and coffee

        Lunch- Rotis and Bhindi Do Pyasa

        Dinner- Instant Pot Broccoli Almond Soup

        Thursday

        Breakfast- Carrot milk and toast

        Lunch- Instant Pot Zucchini Stew and Brown Sona Masoori Rice

        Dinner- Rava Kichdi + Yogurt

        Friday

        Breakfast- Mango green smoothie

        Lunch- Rice, lemon Rasam and Field beans curry

        Dinner- Moong Dal Cheela

        Prep work

        On Sunday evening, 

        1. freeze fruits for smoothie- Combine mango, zucchini and spinach in a freezer-safe silicon bag. Freeze till ready to use.
        2. hard-boil eggs, allow them to cool and store them unpeeled in the fridge.
        3. make the dressing for the pasta salad.
        4. bake the zucchini bread, allow it to cool, slice and store them in an air tight container in the fridge.
        5. blend the Chimichurri sauce and store in a clean sterilized glass jar.

        On Monday night,

        1. prep the overnight oats.
        2. make Kulcha dough, wrap in cling wrap and place in an air-tight container. Store in the fridge.
        3. Chop all veggies for the noodles except the onions and garlic.

        On Tuesday night,

        1. knead dough for Rotis.
        2. chop broccoli and okra.

        On Wednesday night,

        1. Make the carrot milk and chill in the fridge.
        2. chop zucchini and veggies for Kichadi.

        On Thursday night,

        1. Soak for Moong Dal Cheela and grind the batter. Refrigerate.
        2. Chop the field beans.

        Printable Meal Plan+ Grocery List

        Get your printable copy of this week’s meal plan and the grocery list here.

        Weekly Meal PlannerDownload

        Meal plans from the past

        Vegan Zucchini Bread

        By Leave a Comment

        This classic vegan zucchini bread is just perfect for breakfast or with a hot cup of coffee. Shredded zucchini and basic pantry staples come together in this bread, making it a gem among quick bread recipes. We love this cut into thick slices and slathered with some nut butter.

        Come join us on Pinterest to find delicious pins.

        vegan zucchini bread studded with nuts, sliced and stacked in a pile.

        During my last trip to the market, I found fresh zucchinis and I simply could not resist them. This explains why this is the third zucchini recipe in a row.

        Yes, after some creamy mango zucchini smoothie and a light zucchini and coconut milk curry, I baked this beautiful vegan bread with shredded zucchini.

        This quick bread is a tad dense when compared to other breakfast sweet breads like the classic banana bread. Since this has no eggs, bananas or dairy, the texture is not like that of an airy cake. 

        But it more than makes up for in terms of taste and flavor. This is the perfect way to make use of those summer zucchinis.

        [feast_advanced_jump_to]

        Ingredients

        Flour

        All purpose flour works well in most egg-free recipes and that applies here too. While I do love gluten-free flour and whole wheat flour in baking, I found after multiple attempts that good old plain flour works best for this recipe.

        Zucchini

        Zucchini is what makes or breaks this bread. Since it is a vegetable with so much water content, it has to be squeezed dry before tossing it into the batter. Skip the squeezing part and your bread will take forever to bake. Also, it will fall apart seconds after slicing the baked bread.

        To squeeze zucchini easily, add shredded zucchini to a nut milk bag and squeeze like your life depends on it. Collect the squeezed water and use it in soups or stock. Measure your zucchini only after squeezing all the water out.

        Sweeteners

        This is a recipe free from refined sugar. It uses a combination of agave nectar and jaggery powder. You can substitute agave with maple and jaggery with coconut sugar in a pinch. Raw cane sugar or dark brown sugar will work as well.

        Leavening agents

        Regular ingredients- baking soda and baking powder work their magic. Always check the expiry of your soda bicarb and baking powder before you begin baking to avoid baking disasters.

        Spices and aromatics

        I m a huge fan of cinnamon. So it obviously is my first choice. I added ground cinnamon to add more flavor. The sweet cinnamon makes the bread smell heavenly while it bakes. Other than this, the classic vanilla is something without which baking is impossible.

        Fats

        Since this is a vegan recipe, canola oil or sunflower oil works best. You can also use melted extra virgin coconut oil or melted vegan butter instead too.

        Milk

        Plant based milk for the win! Almond milk and oat milk are the best choices for this bread. I went with unsweetened oat milk at room temperature.

        Nuts and seeds

        To make this a nutritious treat, I added some sprouted nuts and seeds.  I used a mix of walnuts, cashews, almonds, pecans and pumpkin seeds. You can use a mix like I did or just use one kind. Almonds and pecans are best!

        Chia gel as an egg substitute

        Ever since my tryst with gluten-free baking started, chia gel has been my saviour. I applied the same logic here and went with making chia gel by mixing chia seeds and oat milk. I let this sit for 10 minutes for the seeds to bloom. Chia gel works well in place of flax eggs too.

        Recipe Notes

        1. Squeeze all the water from the zucchini well. This is a very important step.
        2. The 1 cup of shredded zucchini is measured after the water has been squeezed from it. So once the zucchini has been shredded, first squeeze and then measure this to make up 1 cup.
        3. I used a greased and parchment lined 9 by 5 loaf pan to bake this bread. You can also transfer the batter into muffin liners and bake them into vegan zucchini muffins.
        4. While I used a stand mixer to bake this gorgeous bread, you can use a hand-held mixer or a balloon whisk to mix the batter as well. 

        Variations

        1. We love nuts and seeds and it was automatic for me to add them. You can also add chocolate chips, some dried fruit or even fresh blueberries in this  bread.
        2. Use a mix of 120 grams plain flour and 60 grams whole wheat flour instead of 180 grams plain flour if you are particular about using flour.
        3. Ground ginger and ground cardamom are amazing with zucchini too. Use these instead of cinnamon.

        Shelf life, storage & freezing

        This bread keeps well at room temperature for 1.5 days. Slice it and place in an air-tight container, preferably stainless steel or glass. In the fridge, this lasts for upto 1 week. Store in a fridge safe air-tight container.

        To freeze this quick bread, wrap them tightly in foil or cling wrap. Put the wrapped bread in a Ziploc or any freezer safe bag. Thaw at room temperature and enjoy them all year round.

        Method

        Dry ingredients

        Whisk together the flour, baking soda, baking powder, salt and cinnamon in a mixing bowl and set aside.

        Prepping the zucchini

        Wash and pat dry the zucchini. Shred the zucchini and squeeze the shredded zucchini until it feels almost dry to the touch. Set aside.

        Making chia gel

        To the bowl of your stand mixer, add chia seeds and oat milk. Mix well and let it sit for 10 minutes. After 10 mins, the seeds would have bloomed and the mixture will be gelatinous. This is our chia gel.

        Preheating 

        While the chia sits, preheat the oven to 180 C or 350 F. Grease a 9 by 5 loaf pan and line it with parchment paper. Set aside.

        Wet ingredients

        Now, add the oil, agave, jaggery powder and vanilla, shredded zucchini to the bowl. Attach the whisk attachment to the mixer. Whisk the mixture until it is well incorporated. 

        Mixing wet and dry ingredients

         

        Tip in the dry ingredients to the wet mixture and whisk well until you see no streaks of flour. When done, add the nuts and seeds. Using a silicon spatula, gently fold in the nuts into the batter.

        Baking the bread

        Pour the batter into the lined loaf pan and bake in a preheated oven at 350 F (180 C) for 40 to 45 minutes or until a toothpick inserted comes out clean.

        Slicing

        When the bread is done baking, let it cool on a wire rack. Wait for the bread to cool completely. Invert the bread upside down and slice through with a serrated knife.

        Recipe Card

        vegan zucchini bread studded with nuts, sliced and stacked in a pile.
        Print Recipe
        4.67 from 3 votes

        Vegan Zucchini Bread

        Delicious and easy vegan zucchini bread with nuts is just what you need for breakfast.
        Prep Time20 minutes
        Cook Time45 minutes
        Resting Time10 minutes
        Course: Breakfast, Dessert
        Cuisine: International
        Servings: 1 loaf
        Calories: 3075kcal

        Ingredients

        • 3/4 cup unsweetened oat milk
        • 3 tbsp chia seeds
        • 1/4 cup canola oil
        • 1/4 cup agave
        • 1 tsp vanilla extract
        • 2/3 cup powdered jaggery
        • 1 cup shredded and squeezed dry zucchini
        • 180 grams flour
        • 1.5 tsp baking soda
        • 1/4 tsp baking powder
        • 1 tsp salt
        • 1/2 tsp ground cinnamon
        • 1 cup mixed nuts and seeds please read the blog post for more details
        • 1 tsp melted vegan butter/ canola oil for greasing the pan

        Instructions

        Dry ingredients

        • Whisk together the flour, baking soda, baking powder, salt and cinnamon in a mixing bowl and set aside.

        Prepping the zucchini

        • Wash and pat dry the zucchini.
        • Shred the zucchini and squeeze the shredded zucchini until it feels almost dry to the touch.
        • Set aside.

        Making chia gel

        • To the bowl of your stand mixer, add chia seeds and oat milk.
        • Mix well and let it sit for 10 minutes.
        • After 10 mins, the seeds would have bloomed and the mixture will be gelatinous.
        • This is our chia gel.

        Preheating

        • While the chia sits, preheat the oven to 180 C or 350 F.
        • Grease a 9 by 5 loaf pan and line it with parchment paper. Set aside.

        Wet ingredients

        • Now, add the oil, agave, jaggery powder and vanilla, shredded zucchini to the bowl.
        • Attach the whisk attachment to the mixer.
        • Whisk the mixture until it is well incorporated.
        • Mixing wet and dry ingredients
        • Tip in the dry ingredients to the wet mixture and whisk well until you see no streaks of flour.
        • When done, add the nuts and seeds.
        • Using a silicon spatula, gently fold in the nuts into the batter.

        Baking the bread

        • Pour the batter into the lined loaf pan.
        • Bake in a preheated oven at 350 F (180 C) for 40 minutes or until a toothpick inserted comes out clean.

        Slicing

        • When the bread is done baking, let it cool on a wire rack.
        • Wait for the bread to cool completely.
        • Invert the bread upside down and slice through with a serrated knife.v

        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

        Calories: 3075kcal | Carbohydrates: 389g | Protein: 54g | Fat: 149g | Saturated Fat: 16g | Polyunsaturated Fat: 42g | Monounsaturated Fat: 83g | Trans Fat: 1g | Sodium: 4229mg | Potassium: 1626mg | Fiber: 34g | Sugar: 191g | Vitamin A: 849IU | Vitamin C: 23mg | Calcium: 750mg | Iron: 20mg
        Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

        More Zucchini Recipes

        Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this vegan zucchini bread? We would love to hear any feedback! Please leave a recipe rating and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

        Zucchini Kootu- Vegan Zucchini Stew

        By Leave a Comment

        This easy zucchini Kootu comes together in less than 20 mins. Made in the Instant Pot, it is a light and creamy stew that is not only delicious but also nourishing and wholesome. You can also think of this as a zucchini lentil soup. 

        Come join us on Pinterest to find delicious pins.

        When I m craving for a simple and light meal, I turn to this quick dish with summer’s best zucchini and a very small portion of lentils.

        In a very strict sense, this may not check all boxes for a hearty and filling stew since it is light and has very little protein or carbs.

        It lingers somewhere between a soup and a stew but really, does the name matter? Inspired from the South Indian Kootu recipe, this version uses no grated coconut and calls for no fresh ground spice paste too.

        [feast_advanced_jump_to]

        Ingredients

        Like I mentioned, 6 ingredients is all it takes to make this, unless you include water and salt.

        Zucchini- Use the crunchiest and crispiest zucchinis for this recipe. Both yellow and green courgettes are fine. 

        Coconut milk- I have used low fat coconut milk to make this. Coconut milk and zucchini are made for each other. You can also use regular coconut milk in place of the low fat version. 

        Lentils- With just 1 tbsp of moong lentils, this is low-carb diet friendly. You can also use red lentils in place of the moong lentils.

        Check the recipe card for more information and exact measurements.

        No coconut kootu

        This recipe is a quick Kootu. Usually, traditional South Indian Kootu recipes call for a fresh spice paste that has grated coconut. If you are in a pinch or out of coconut but still want to enjoy Kootu, then this Zucchini Kootu is for you. 

        Variations

        This recipe will work well with so many veggies.

        1. Make this with butternut squash, pumpkin, green beans or a mix of veggies. Think carrots, beans and peas. 
        2. Add more moong lentils for a thicker version. You can eat this thick Kootu as a side kick for Chapatis.
        3. Replace the cumin seeds with cinnamon sticks, bay leaves and cloves for a Sri Lankan inspired dish.
        4. Throw in some onions and garlic along with the green chilis and saute them till onions become a light pink. This will give a completely different flavor to the Kootu.
        5. Lentils that work well with zucchini include Chana Dal and Red lentils. You can even make this split green gram. If you are going to use Chana Dal, wash it in a colander till water runs clear. Then soak the Dal for at least 30 minutes before cooking.
        6. I love pepper. Adding black pepper to a coconut milk based curry or stew takes it to a new level in terms of flavor and dish. If you like the heat of black pepper, feel free to add more.
        7. Squeeze some lemon juice just before serving this Kootu. The tang is a welcome addition in terms of flavor.

        Recipe Notes

        1. Coconut oil is the lifeline of this dish. So no matter what you do, please don’t replace that with any other oil.
        2. I tried making this as an one-pot dish by adding the coconut milk along with the zucchini while pressure-cooking. When I did this, the coconut milk curdled. When I tried this the second time, I added the milk after pressure cooking zucchini+lentils. This worked perfectly.

        Method

        Tempering and Sautéing

        Insert the inner pot into the Instant Pot. Turn on SAUTE MODE- NORMAL- 7 mins. 

        Add cold-pressed coconut oil and tip in the mustard seeds and cumin seeds. When the mustard seeds pop and cumin crackles, add the curry leaves and green chilis. Immediately add the chopped zucchini and saute until zucchini becomes soft. This takes roughly 2 mins.

        Wash the moong Dal well under running water. Add the dal to the pot and stir to combine. Now, add water and salt. 

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

        Pressure cooking

         

        Press PRESSURE COOK- HIGH PRESSURE-7 Mins. Allow the cooking cycle to complete. When the cycle completes, do a QUICK PRESSURE RELEASE by turning the VALVE to VENTING.

        Press CANCEL. Open the lid and add the coconut milk. Stir well. Press SAUTE MODE- NORMAL- 3 mins. Add freshly cracked black pepper and mix well. Garnish with more fresh curry leaves if you like the flavor. Wait for the SAUTE CYCLE to COMPLETE.

        When done, serve hot.

        Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this vegan zucchini Kootu? We would love to hear any feedback! Please leave a recipe rating and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

        Instant pot zucchini Kootu served in a wooden bowl placed over a burlap mat. A serving spoon by the side. Curry leaves scattered at the back ground.
        Print Recipe
        No ratings yet

        Zucchini Kootu

        Easy and quick no coconut Kootu with zucchini made in the Instant Pot. Comes together in less than 30 mins.
        Prep Time10 minutes
        Cook Time15 minutes
        Course: Main Course, Mains
        Cuisine: Indian
        Servings: 3

        Equipment

        • Instant Pot 6 quart

        Ingredients

        • 1 tbsp cold-pressed coconut oil
        • 1 tsp mustard seeds
        • 1 tsp cumin seeds
        • 3 green chilis slit length wise
        • 10 curry leaves
        • 350 g zucchini cubed
        • 1 tbsp Moong lentils
        • 1 cup water
        • 1 tsp freshly cracked black pepper
        • 10 curry leaves
        • 200 ml low fat coconut milk

        Instructions

        Tempering and Sautéing

        • Insert the inner pot into the Instant Pot. Turn on SAUTE MODE- NORMAL- 7 mins.
        • Add cold-pressed coconut oil and tip in the mustard seeds and cumin seeds.
        • When the mustard seeds pop and cumin crackles, add the curry leaves and green chilis.
        • Immediately add the chopped zucchini and saute until zucchini becomes soft.
        • This takes roughly 2 mins.
        • Wash the moong Dal well under running water.
        • Add the dal to the pot and stir to combine.
        • Now, add water and salt.
        • Press CANCEL.
        • Ensure that the sealing ring has been fitted properly into the lid.
        • Close the Instant Pot and turn the VALVE to SEALING.

        Pressure cooking

        • Press PRESSURE COOK- HIGH PRESSURE-7 Mins.
        • Allow the cooking cycle to complete.
        • When the cycle completes, do a QUICK PRESSURE RELEASE by turning the VALVE to VENTING.
        • Press CANCEL.
        • Open the lid and add the coconut milk.
        • Stir well.
        • Press SAUTE MODE- NORMAL- 3 mins.
        • Add freshly cracked black pepper and mix well.
        • Garnish with more fresh curry leaves if you like the flavor.
        • Wait for the SAUTE CYCLE to COMPLETE.
        • When done, 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.

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

        More Kootu Recipes

        Mango Spinach Smoothie- No Banana

        By Leave a Comment

        This nutrient dense mango spinach smoothie is definitely what you want for breakfast, today, tomorrow and every day. Make this easy vegan smoothie a part of your healthy eating routine because it keeps you full and energetic. If you have ever wondered how spinach tastes in a smoothie, you cannot taste the spinach at all. 

        Come join us on Pinterest to find delicious pins.

        mango spinach smoothie served with hemp seed topping. Mangoes, zucchini and herbs around the smoothie glasses.

        A few years back, if someone had asked me to add spinach to a smoothie, I would have probably run a mile. In my thirties, I m welcome to the idea of making all my meals not only delicious but also nutritious. Over the years, my smoothie making experience has made me wiser and more knowledgeable about nutrient values. 

        Now I know that a mango green smoothie can be made just as delicious as any other smoothie.

        You will love this mango green smoothie because

        1. It s creamy and sweet but has no banana.
        2. how can one ever say no to a green glow smoothie that is a fantastic mid-morning post gym pick-me-up?
        3. This smoothie is vegan and gluten-free.
        4. you can make this a part of your meal-plans.
        5. sweet mangoes, plant milk and herbs are an insanely delicious way to kick start the morning.
        6. protein rules in this smoothie.
        7. This has no refined sugar and can easily be made sugar-free.
        [feast_advanced_jump_to]

        Have I convinced you enough? Shall we talk more about getting that green smoothie right?

        Building blocks of a green smoothie

        If you ever thought that a green smoothie can be made only in one or two ways, I m here to change that. There are so many fruits, herbs, veggies and greens that can work together to make some of the best green smoothies ever.

        Fruits that work well in a green smoothie-

        Apart from the humble yet healthy banana that not many people love these days, fruits like pineapple, kiwi, pears, berries and mangoes are great in green smoothies. Since mangoes and zucchini are in season, I chose these two. A few chunks of pineapple or some cored pears work in this smoothie just as well.

        Greens that you can add to a smoothie-

        Very often, when people think of green smoothies, they only think of baby spinach or romaine lettuce. But greens include herbs too. Kale is fantastic in a smoothie as well.

        Herbs that make a smoothie amazing include sweet basil, parsley and arugula. You have to try our Pear Arugula Smoothie to believe this!

        Substitutes for banana in a smoothie-

        Well, there was a time when banana ruled the smoothie game but not anymore. For the most part, bananas are healthy and a fantastic source of fiber. They are not preferred by some because its not ideal for low calorie diets.

        So, what else can be added instead? Zucchini, pineapple, cucumber, roasted sweet potatoes are perfect replacements for bananas. They add body to the smoothie and also a rich source of fiber.

        Protein rich smoothies-

        I have never bought the idea of a protein supplement, not even when I was pregnant. The upside to being a vegan or vegetarian means you are always looking for creative ways to make your food protein rich. 

        Flax seeds, hemp hearts and chia seeds along with nut butter can be included in any smoothie recipe to make it protein-dense. Seeds and nut butters are not only rich in protein but also a good source of Omega 3 fatty acids.

        Fun fact- hemp hearts are a whole protein. Include them in your smoothies, soups or top your avocado toasts with these.

        Amp up the fiber-

        Smoothies are excellent ways to improve your fiber intake. Other than fruits, you can also add gluten free oats or millet flakes for a fiber rich smoothie.

        Grain-free smoothies-

        Since I have added gluten-free rolled oats in this recipe, it is not grain free. You can easily make this a grain-free green smoothie by adding millet flakes or coconut flour or almond flour. The easiest way to a grain-free smoothie is to skip the oats. Use a banana or roasted sweet potato instead.

        Spices in smoothies-

        Yes, you heard me right. Ground spices add a nice earthy flavor to smoothies. Ginger, cinnamon and Ashwanganda (Indian Ginseng) are potent spices to add to your smoothies.

        Liquids for a smoothie-

        All plant based milk are great for this smoothie. But if you are not a fan of non-dairy milk, consider making this smoothie with just water or switch to chilled coconut water. This is true for all smoothies and not for just this one.

        mango spinach smoothie held in hands. Hemp seeds topped over the smoothie.

        Variations

        1. For a different green smoothie, use 1 cup kale instead of baby spinach. 
        2. You can easily make this a no-sugar added smoothie. Just choose the sweetest mangoes possible. Natural sugars in mango are more than enough to sweeten this up.
        3. Use other non-dairy milk instead of oat milk. Almond milk and pistachio milk are great choices.
        4. Include other dried fruit like apricots, figs or prunes. Just soak them in hot water for 10 mins before adding them to the blender. This helps in smooth blending.
        5. Make a banana mango spinach smoothie by adding 1 cup peeled and chopped banana instead of the zucchini for a classic mango banana green smoothie.
        6. To make this healthy mango smoothie with spinach healthier, add soaked nuts or nut butter.
        7. Get inspired by this pineapple turmeric smoothie and blend some mango pineapple spinach smoothie. Add that turmeric and take the ginger up a notch for a zesty and flavor packed breakfast drink.
        8. Make a mango spinach smoothie bowl by emptying this smoothie into a bowl and topping it with coconut flakes, hemp hearts, roasted nuts and other fruits. A scoop of peanut butter or almond butter is good too!

        Ingredients- substitutes

        For the complete ingredient list, refer the recipe card. Here is a list of substitutes for the ingredients in this recipe.

        Mangoes- I have used Thai mangoes for this smoothie. You can use any mango. Use frozen mango chunks if you cannot find fresh mangoes.

        Spinach- organic baby spinach or salad spinach is my favorite greens to add to a green smoothie. You can substitute this with kale or romaine lettuce. 

        Oat milk- I have used organic oat milk. You can make this healthy mango smoothie with almond milk too. Choose unsweetened almond milk to skip the added sugars.

        Maple syrup– The mangoes that I added were not too sweet. So I had to use maple syrup. You can also add monk syrup, agave nectar or skip the sweetener altogether.

         

        mango spinach smoothie served with hemp seed topping. Mangoes, zucchini and herbs around the smoothie glasses.

        Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this vegan green smoothie with mango? We would love to hear any feedback! Please leave a recipe rating and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

        mango spinach smoothie served with hemp seed topping. Mangoes, zucchini and herbs around the smoothie glasses.
        Print Recipe
        5 from 1 vote

        Mango Spinach Smoothie

        Delicious, filling and vegan green smoothie with sweet, tart mangoes and baby spinach. No banana breakfast smoothie that is perfect for meal planning.
        Prep Time10 minutes
        Course: Breakfast, Drinks, smoothies
        Cuisine: International
        Servings: 3 people
        Calories: 185kcal

        Equipment

        • Blender

        Ingredients

        • 1 cup oat milk
        • 1 cup chopped mango cubes
        • 1 cup chopped zucchini
        • 1 cup baby spinach
        • 1 tbsp finely chopped sweet basil
        • 2 dates
        • 1/8 cup rolled oats
        • 1 tsp chia seeds
        • 2 tsp hemp hearts
        • 1 tbsp maple syrup
        • 1/2 tsp ground ginger
        • 1/2 cup ice cubes

        Toppings

        • 3 tsp hemp hearts 1 tsp each for every glass of smoothie

        Instructions

        • Add the oat milk and ice cubes to a high speed blender.
        • Tip in all the other ingredients except the hemp hearts meant for topping.
        • Blend to a smooth puree.
        • Pour into 3 tall glasses.
        • Top with 1 tsp each hemp hearts and serve immediately.

        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

        Calories: 185kcal | Carbohydrates: 29g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 53mg | Potassium: 365mg | Fiber: 4g | Sugar: 22g | Vitamin A: 1859IU | Vitamin C: 30mg | Calcium: 171mg | Iron: 3mg
        Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

        More Smoothies

        Whether you are making your way into whole foods or trying to be a breakfast person, a healthy smoothie is a good place to begin with. Here are some delicious morning pick-me-ups.

        Tomato Thokku – Instant Pot& Stovetop

        By 2 Comments

        Step by step guide to make Tomato Thokku or Thakkali Thokku, a popular South Indian relish. This is a great accompaniment for Idli, Dosa and even Chapatis. When you are in a pinch, use this tangy pickle as a spread for sandwiches or wraps.

        Come join us on Pinterest to find delicious pins.

        South Indian thakkali thokku- a tangy tomato relish in a glass jar with cherry tomatoes, garlic and curry leaves all presented in a rustic platter

        [feast_advanced_jump_to]

        When I used to live in India, ripe red tomatoes used to flood the markets during early winter. I would buy at least 5 pounds of these tomatoes just to indulge my family and friends. Everyone home loves this so much that they eat it with pretty much everything ranging from toast to curd rice.

        After we moved from India, ripe tomatoes became a rarity. I ll definitely spot half ripe or orangish tomatoes but ripe and red ones have become a rare sight. Imagine my joy when I do find these at the market.

        What is Thakkali Thokku?

        This is a very traditional South Indian pickle. There are several variations to this- the Chettinad tomato thokku and the brahmin style Thakkali thokku are quite popular as is the Andhra style Tameta Pachadi. 

        We make this with fresh ripe red tomatoes, minimal spices and liberal amounts of oil. Like any pickle, this one thrives on the oil to extend its shelf life.

        Here’s what you need for this easy Tomato Pickle

        Ingredients

        Tomatoes- Choose the reddest and ripest tomatoes possible. These not only cook fast but have an amazing flavor that is just perfect for this recipe.

        Ginger and garlic- You can make this recipe without these two. But these two are what make this relish heavenly. Chop both as finely as you can. And make sure you wash and dry your ginger before chopping.

        Curry leaves– Any south Indian relish is incomplete without curry leaves and it is true for this recipe too.

        Sesame oil- This is another flavor enhancer. It not only adds a beautiful aroma to the Thokku but also increases its shelf life. Choose cold pressed sesame oil for best results.

        Spices- whole& ground- For this Thokku, we just need regular red chili powder. Other than this, we will be dry roasting fenugreek seeds and mustard seeds and grinding it to a powder. This powder packs a punch in terms of flavor and fragrance.

        Tamarind paste- I love how versatile tamarind paste is and reach out for it whenever I do not have tamarind extract or I forget to soak tamarind. For this Thokku, I recommend tamarind paste since it gets cooked easily and is easy to measure too.

        Jaggery- You may wonder, why jaggery? Since tomatoes and tamarind both are tangy, jaggery balances and rounds out the tanginess beautifully. In case you don’t have jaggery, you can add Gula Melaka or Coconut sugar. Please do not use raw cane sugar or white sugar.

        Shelf life and storage

        South Indian thakkali thokku- a tangy tomato relish in a glass jar with cherry tomatoes, garlic and curry leaves all presented in a rustic platter

        If you follow all the steps and store this pickle in a properly sterilized glass jar, this will keep well for 2 days at room temperature. Always use a dry spoon for serving and do not insert an used spoon into the jar. This will prevent molding and fungal growth.

        In the fridge, this keeps well for up to 10 days if handled the way as mentioned above. Since it is a pickle, tomato thokku for travel is just perfect. You can serve this with Poori, Chapati, Idli and Dosa. It even pairs well with curd rice like I mentioned in the beginning.

        Method

        In this post, I am going to share two methods of making this recipe which is everyone’s favorite. Let us check how to make Thakkali Thokku in the Instant Pot first.  Scroll down to find instructions for making Pressure cooker tomato Thokku.

        How to make Thakkali thokku?

        Prepping the tomatoes

        This step remains the same for all the methods. 

        Wash and pat dry your tomatoes. This is a very important step. Tomatoes must be wiped dry to avoid mold and fungus. Once dry, chop them as finely as you can.

        Instant Pot Method

        Frying the garlic

        Insert the inner pot into the Instant Pot, plug in and press SAUTE MODE-NORMAL-7 mins. Wait for the display to read HOT. When the display reads hot, add the sesame oil.

        Now, add the sliced garlic and saute till it becomes a light golden brown. If you like the garlic to be golden, fry them for a bit longer. When the garlic has browned, drain and set aside. 

        Tempering

        To the remaining oil in the pot, add mustard seeds and allow them to splutter. When they splutter, add fenugreek seeds, finely chopped ginger and saute for 30 to 40 secs. Immediately tip in the curry leaves and mix well.

        Pressure cooking the tomatoes

        Now, add the finely chopped tomatoes and stir well. Add the salt and tamarind paste and mix. When done, add the red chilli powder and stir to combine. Allow this to simmer for 2 mins or until the SAUTE cycle completes.

        When the SAUTE cycle finishes, ensure that the sealing ring has been inserted properly into the lid. Press CANCEL. Close the Instant Pot and turn the VALVE to SEALING.

        PRESS PRESSURE COOK MODE- HIGH PRESSURE- 10 mins. Allow the cooking cycle to complete fully. When the cooking cycle is complete, quick release pressure by turning the valve to VENTING. 

        Making the spice powder

        While the mixture is cooking, heat another pan and dry roast fenugreek seeds and mustard seeds until fenugreek seeds are pink and fragrant. Do this on low flame as they burn quickly. Let cool and grind to a powder in a blender. I used my coffee bean grinder for this. You can use this mustard fenugreek powder in other pickles too.

        Simmering the Thokku

        Press CANCEL.

        Open the lid and gently mash the tomatoes with a potato masher. This is optional but recommended. Tip in the spice powder, fried garlic, jaggery and adjust salt if required.

        Now, close the Instant Pot with a glass lid. PRESS SAUTE MODE- NORMAL- 20 MINUTES.

        While the thokku simmers, make sure that you keep stirring it every 2 mins once to prevent burning or sticking to the bottom. 

        After 20 mins, 85% of the liquid from the pickle would have evaporated and oil starts oozing on to the surface. Your Thokku will also be thicker. Let cool completely before transferring them to sterilized jars.

        Stovetop Method 

        Heat a deep pressure pan with sesame oil. Add the garlic and fry till golden. Drain and set aside.

        Now add the garlic and fry till golden. When the garlic is done, drain and set aside. To the same pan, add mustard seeds and when they splutter, add fenugreek seeds and ginger. Saute for 30 secs. Now, add curry leaves and mix well. 

        Immediately tip in the finely chopped tomatoes and stir well. Now, add salt and tamarind paste. Mix well. Tip in the red chili powder and stir to combine. Simmer this mixture until it reduces to half. This takes roughly 12 to 14 mins.

        When the Thokku has reduced to half it volume, add the freshly ground fenugreek and mustard powder, fried garlic and jaggery. Stir well to combine. Adjust salt if required. Simmer this for 7 to 8 mins on low flame until the Thokku thickens.

        When done, allow it to cool completely before transferring to a clean air tight sterilized jar.

        It may take longer if you are making a huge batch. You will know that it is done when the oil begins to separate like you see in the picture below.

        • tomato thokku step by step
        • tomato thokku step by step
        • tomato thokku step by step

        Quick Pressure Cooker Method

        Heat a deep pressure pan with sesame oil. Add the garlic and fry till golden. Drain and set aside.

        Now add the garlic and fry till golden. When the garlic is done, drain and set aside. To the same pan, add mustard seeds and when they splutter, add fenugreek seeds and ginger. Saute for 30 secs. Now, add curry leaves and mix well. 

        Immediately tip in the finely chopped tomatoes and stir well. Now, add salt and tamarind paste. Mix well. Tip in the chili powder and stir to combine.

        Close the pressure cooker, put the weight on and pressure cook for 2 whistles. Wait for pressure to release naturally. When the pressure releases, open the cooker and gently mash the tomatoes with a potato masher.

        Add the freshly ground fenugreek and mustard powder, fried garlic and jaggery. Stir well to combine. Adjust salt if required. Simmer this for 7 to 8 mins on low flame until the Thokku thickens.

         

        South Indian thakkali thokku- a tangy tomato relish served with soft idli

        Recipe Notes

        1. Make sure to wipe and pat dry the ginger and tomatoes before using it. Water and moisture are main reasons for fungal growth and molding.
        2. Sterilize the glass jars properly before transferring this pickle.
        3. Some people add turmeric powder to this and you can add 1 tsp of it if you desire. I just like it this way.
        4. You can also make this a no onion- no garlic dish by skipping the garlic. This version tastes very good too and is ideal for days when Vrat is observed.

        Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this easy Tomato Thokku? Which method did you try? We would love to hear any feedback!Please rate this recipe and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

        Recipe Card

        South Indian thakkali thokku- a tangy tomato relish in a glass jar with cherry tomatoes, garlic and curry leaves all presented in a rustic platter
        Print Recipe
        5 from 2 votes

        Tomato Thokku

        Tomato Thokku- Spicy vegan relish made with fresh tomatoes and ginger. Tastes great with rice and flatbreads, dosa and idli
        Prep Time10 minutes
        Cook Time45 minutes
        Total Time55 minutes
        Course: Accompaniment, Condiment
        Cuisine: South Indian, Tamil
        Servings: 3 cups
        Calories: 443kcal
        Author: Anusha Praveen

        Equipment

        • Instant pot/ pressure cooker
        • Potato masher
        • ladle

        Ingredients

        • 1/2 cup Sesame oil cold pressed sesame oil is recommended
        • 25 grams finely chopped garlic
        • 1 tsp mustard seeds
        • 1 tsp fenugreek seeds
        • 12 curry leaves
        • 12 grams finely chopped ginger
        • 4.5 cups finely chopped tomatoes 1200 g in weight
        • 3 tsp tamarind paste
        • 2 tbsp red chili powder
        • 3 tsp Kosher Salt or to taste
        • 1 tbsp Jaggery

        For the spice powder

        • 1/2 tsp Mustard seeds
        • 1/2 tsp Fenugreek seeds

        Instructions

        Prepping the tomatoes

        • Wash and pat dry your tomatoes.
        • Once dry, chop them as finely as you can.

        Instant Pot Method

          Frying the garlic

          • Insert the inner pot into the Instant Pot, plug in and press SAUTE MODE-NORMAL-7 mins.
          • Wait for the display to read HOT. When the display reads hot, add the sesame oil.
          • Now, add the sliced garlic and saute till it becomes a light golden brown When the garlic has browned, drain and set aside.

          Tempering

          • To the remaining oil in the pot, add mustard seeds and allow them to splutter.
          • When they splutter, add fenugreek seeds, finely chopped ginger and saute for 30 to 40 secs.
          • Immediately tip in the curry leaves and mix well.

          Pressure cooking the tomatoes

          • Now, add the finely chopped tomatoes and stir well.
          • Add the salt and tamarind paste and mix.
          • When done, add the red chilli powder and stir to combine.
          • Allow this to simmer for 2 mins or until the SAUTE cycle completes.
          • When the SAUTE cycle finishes, ensure that the sealing ring has been inserted properly into the lid.
          • Press CANCEL.
          • Close the Instant Pot and turn the VALVE to SEALING.
          • PRESS PRESSURE COOK MODE- HIGH PRESSURE- 10 mins.
          • Allow the cooking cycle to complete fully.
          • When the cooking cycle is complete, quick release pressure by turning the valve to VENTING.

          Making the spice powder

          • While the mixture is cooking, heat another pan and dry roast the mustard seeds and fenugreek seeds until fenugreek seeds are pink and fragrant.
          • Do this on low flame as they burn quickly.
          • Let cool and grind to a powder in a blender.

          Simmering the Thokku

          • Press CANCEL.
          • Open the lid and gently mash the tomatoes with a potato masher.
          • This is optional but recommended. Tip in the spice powder, fried garlic, jaggery and adjust salt if required.
          • Now, close the Instant Pot with a glass lid. PRESS SAUTE MODE- NORMAL- 20 MINUTES.
          • While the thokku simmers, make sure that you keep stirring it every 2 mins once to prevent burning or sticking to the bottom.
          • After 20 mins, 85% of the liquid from the pickle would have evaporated and you will have a thick Thakkali Thokku.
          • Let cool completely before transferring them to sterilized jars.

          Stovetop Method

          • Heat a deep pressure pan with sesame oil.
          • Add the garlic and fry till golden.
          • Drain and set aside.
          • Now add the garlic and fry till golden.
          • When the garlic is done, drain and set aside.
          • To the same pan, add mustard seeds and when they splutter, add fenugreek seeds and ginger.
          • Saute for 30 secs. Now, add curry leaves and mix well.
          • Immediately tip in the finely chopped tomatoes and stir well.
          • Now, add salt and tamarind paste. Mix well.
          • Tip in the chili powder and stir to combine.
          • Simmer this mixture until it reduces to half.
          • This takes roughly 12 to 14 mins.
          • When the Thokku has reduced to half it volume, add the freshly ground fenugreek and mustard powder, fried garlic and jaggery.
          • Stir well to combine.
          • Adjust salt if required.
          • Simmer this for 7 to 8 mins on low flame until the Thokku thickens and oil begins to float to the surface.
          • When done, allow it to cool completely before transferring to a clean air tight sterilized jar.
          • It may take longer if you are making a huge batch.

          Notes

          Nutritional values provided here are a rough estimate. Please consult a qualified dietitian or nutrition expert if you have any questions regarding this.
          Instant pot timings may vary based on geographical location.
          1. Make sure to wipe and pat dry the ginger and tomatoes before using it. Water and moisture are main reasons for fungal growth and molding.
          2. Sterilize the glass jars properly before transferring this pickle.
          3. Some people add turmeric powder to this and you can add 1 tsp of it if you desire. I just like it this way.
          4. You can also make this a no onion- no garlic dish by skipping the garlic. This version tastes very good too and is ideal for days when Vrat is observed.

          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

          Calories: 443kcal | Carbohydrates: 25g | Protein: 4g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 15g | Sodium: 2430mg | Potassium: 755mg | Fiber: 6g | Sugar: 15g | Vitamin A: 3599IU | Vitamin C: 114mg | Calcium: 88mg | Iron: 3mg
          Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

          More Instant Pot Recipes

           

          Carrot Kheer- Instant Pot & Stovetop

          By 8 Comments

          Step by step guide to make carrot kheer, an easy Indian style pudding with carrots and nuts. This creamy and rich dessert is a crowd-pleaser and can easily be doubled. Just what we all need for the festivities. Referred to as Carrot Payasam in Tamil, this beautiful dessert can be enjoyed warm or chilled.

          Come join us on Pinterest to find delicious pins.

          Instant pot carrot kheer served in glass bowls placed over a metallic tray. Kheer is topped with chopped almonds.

          Kheer, the Indian dessert equivalent of pudding, is an absolute-must in every festive meal. I m always looking for easy and quick Kheer recipes that do not involve hours of stirring. To be honest, I like to think of this kheer as dessert soup since its more on the thinner side. Unlike pudding which is semi-solid, the texture of this carrot kheer is thinner and on the watery side. Also, does anything like dessert soup exist? Never mind. I have one for you. And this carrot kheer aka Gajar ki Kheer just hits the mark in more ways than one.

          [feast_advanced_jump_to]

          5 reasons to make this kheer

          • Naturally grain-free and gluten-free dessert.
          • Can be doubled or scaled up easily.
          • Effortless and takes very little time to put together.
          • A great way to include carrots in your kids’ diet.
          • Can be enjoyed warm or chilled.

          Kheer or Payasam?

          First things first. I need to address this very important debate. So what is the difference, you may ask. Well, Kheer is what we call it in northern parts of India. In South India, we have different names for Kheer. Kerala people call desserts similar to this as Pradhaman. In Tamil Nadu, we call this Payasam. It is Paysa in Kannada. 

          Ingredients

          Carrots 

          Choose carrots that are sweet for this recipe. Always peel your carrots for this kheer. 

          Dairy

          We will be using just full fat milk and condensed milk. Condensed milk adds a creamy richness to any dessert and it works perfectly with carrots. Since we will be using condensed milk, we are not going to add any sugar. 

          Aromatics

          We prefer cardamom to be the dominant flavor in our Gajar Ki Kheer. You may also add saffron and some rose water if you like the flavors.

          Ghee

          Use ghee for kheer that literally tastes like heaven. Ghee has a unique nutty flavor that elevates any ordinary dish. 

          Nuts 

          Kheer is incomplete without nuts and raisins. I have just used cashews, almonds and raisins as a garnish. Unsalted pistachios and walnuts work well too.

          Variations

          Using this as base, we can create more versions of Gajar Kheer too.

          1. You can add saffron strands to the carrots and milk while boiling for a beautiful delicate saffron flavor.
          2. Add 1/4 cup roasted vermicelli along with the carrots and milk to make carrot semiya payasam.
          3. Try adding 1/2 cup crushed ghee roasted Makhana (foxnuts) or 2 tbsp rinsed quinoa while pressure cooking carrots for a healthier version.

          Vegan Carrot Kheer

          I intend to share this as a whole new recipe but let me just share a quick version for vegan carrot Payasam. Replace the whole milk with almond milk while pressure cooking the carrots. Add raw cane sugar instead of the condensed milk. Use 1 cup cashew cream instead to thicken the carrots. Skip the ghee entirely and garnish with raw nuts. Tastes just as delicious when served chilled.

          Carrot kheer with jaggery or coconut milk do not work well for some reason. I find that the jaggery simply does not mix well with the flavors of carrot.

          Method

          Instant Pot Carrot Ki Kheer

          Roasting cashews and raisins

          Insert the inner pot into the IP. Turn on SAUTE MODE- NORMAL- 5 mins. Wait for the display to read HOT. When the display reads HOT, add the cashews and saute till they begin to brown.

          As soon as the cashews begin to brown, add the raisins and saute till raisins are plump. This happens very quickly. So do not leave them unattended. Once cashews and raisins are fried, drain and set aside.

          Pressure cooking carrots

          To the inner pot, add cardamom and saute for 10 secs. Now, add the peeled and chopped carrots, whole milk and 1 cup water.

          We add water because this helps in preventing the milk fat settling down to the bottom. You can use the same technique to boil milk on stovetop. Whenever you boil milk on stovetop, wash the sauce pan before adding the milk and add 1 tbsp milk for every 4 cups milk.

          Mix well. Wait for the milk to begin boiling. Once it begins to boil, press CANCEL.

          Ensure that the sealing ring has been fitted properly into the lid. Now turn the valve to SEALING. Now press the PRESSURE COOK button- HIGH PRESSURE- 5 minutes.

          Allow the cooking cycle to complete. When done, wait for natural pressure release.  Once pressure releases naturally, press CANCEL and open the lid. 

          Blending 

          Now, using an immersion blender, blend the carrots and milk to a smooth puree. Turn on SAUTE MODE- NORMAL- 7 MINUTES. Add condensed milk and stir to combine. Tip in the cashews and raisins. Mix well. Simmer till the SAUTE CYCLE completes. Keep stirring in between to avoid the BURN signal or the kheer sticking to the bottom.

          Our creamy carrot kheer is ready.

          Carrot Payasam / Gajar Kheer Stovetop Method

          First, let us fry the cashews and raisins. To a 3 liter pressure cooker, add ghee and heat it up. Add the cashews and fry them till they begin to brown. When cashews begin to brown, immediately tip in the raisins and fry till raisins are plump. Drain and set aside.

          To the cooker, add chopped carrots and 1 cup water. Pressure cook the carrots for 2 whistles. Wait for the pressure to release naturally. When pressure releases, open the lid and blend the carrots to a smooth paste using an immersion blender.

          In a pan, heat 1 tbsp of ghee. Add the cardamom powder and the carrot paste and cook well stirring every now and then to avoid burning. The carrots must be cooked this way to get rid of the raw smell. This roughly takes about 5 mins. 

          Now, add boiled milk and mix well. Simmer for 2 to 3 mins on medium flame. When done, add the condensed milk and mix well.

          Simmer for 4 to 5 mins on medium flame. Once done, remove from fire and set aside.
          Serve the kheer warm or chilled. Personally, I love carrot kheer chilled.

          Instant pot carrot kheer served in glass bowls placed over a metallic tray. Kheer is topped with chopped almonds.

          Explore More Kheer Recipes

          Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this easy Instant Pot Kheer? We value your thoughts and comments! Please rate this recipe and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

          Recipe Card

          Instant pot carrot kheer served in glass bowls placed over a metallic tray. Kheer is topped with chopped almonds. brass spoons by the side
          Print Recipe
          5 from 1 vote

          Carrot Kheer

          Delicious Indian style carrot pudding made in the Instant Pot.
          Prep Time10 minutes
          Cook Time17 minutes
          Natural pressure release time15 minutes
          Course: Dessert
          Cuisine: Indian, North Indian
          Servings: 6
          Calories: 299kcal

          Ingredients

          • 1.25 tbsp ghee
          • 12 whole cashews halved
          • 2.5 tbsp raisins
          • 5 green cardamom pods crushed
          • 350 grams peeled and chopped carrots
          • 2 cups whole milk
          • 1 cup water
          • 1 cup sweetened condensed milk

          Instructions

          Instant Pot Carrot Ki Kheer

            Roasting cashews and raisins

            • Insert the inner pot into the IP.
            • Turn on SAUTE MODE- NORMAL- 5 mins.
            • Wait for the display to read HOT.
            • When the display reads HOT, add the cashews and saute till they begin to brown.
            • As soon as the cashews begin to brown, add the raisins and saute till raisins are plump.
            • Once cashews and raisins are fried, drain and set aside.

            Pressure cooking carrots

            • To the inner pot, add cardamom and saute for 10 secs.
            • Now, add the peeled and chopped carrots, whole milk and 1 cup water.
            • Mix well. Wait for the milk to begin boiling.
            • Once it begins to boil, press CANCEL.
            • Ensure that the sealing ring has been fitted properly into the lid.
            • Now turn the valve to SEALING.
            • Press the PRESSURE COOK button- HIGH PRESSURE- 5 minutes.
            • Allow the cooking cycle to complete.
            • When done, wait for natural pressure release.
            • Once pressure releases naturally, press CANCEL and open the lid.

            Blending

            • Now, using an immersion blender, blend the carrots and milk to a smooth puree.
            • Turn on SAUTE MODE- NORMAL- 7 MINUTES.
            • Add condensed milk and stir to combine.
            • Tip in the cashews and raisins.
            • Mix well.
            • Simmer till the SAUTE CYCLE completes.
            • Keep stirring in between to avoid the BURN signal or the kheer sticking to the bottom.
            • Our creamy carrot kheer is ready.

            Carrot Payasam / Gajar Kheer Stovetop Method

            • Heat a 3 liter deep pressure cooker with ghee.
            • Add the cashews and fry them till they begin to brown.
            • When cashews begin to brown, immediately tip in the raisins and fry till raisins are plump.
            • Drain and set aside.
            • To the cooker, add chopped carrots and 1 cup water.
            • Pressure cook the carrots for 2 whistles.
            • Wait for the pressure to release naturally.
            • When pressure releases, open the lid and blend the carrots to a smooth paste using an immersion blender.
            • In a pan, heat 1 tbsp of ghee.
            • Add the cardamom powder and the carrot paste and cook well stirring every now and then to avoid burning.
            • The carrots must be cooked this way to get rid of the raw smell. This roughly takes about 5 mins.
            • Now, add boiled milk and mix well.
            • Simmer for 2 to 3 mins on medium flame.
            • When done, add the condensed milk and mix well.
            • Add the fried cashews and raisins.
            • Mix well.
            • Simmer for 4 to 5 mins on medium flame.
            • Once done, remove from fire and set aside.

            Notes

            Nutrition values mentioned here are a rough estimate and are provided as a courtesy. Please consult a qualified nutrition expert for detailed analysis.
            Instant pot timings may vary depending 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

            Calories: 299kcal | Carbohydrates: 44g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 144mg | Potassium: 567mg | Fiber: 3g | Sugar: 35g | Vitamin A: 10013IU | Vitamin C: 5mg | Calcium: 266mg | Iron: 1mg
            Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

            More Carrot Recipes

            In case you are a fan of carrots like me or if you are looking for more ways to include carrots in your kids’ diet, check out these recipes featuring carrots.

            Carrot cupcakes

            Carrot milk

            Carrot and peas curry

             

            Seeraga Samba Biryani- Instant Pot & Stovetop

            By 1 Comment

            Step by step guide to make the best Seeraga Samba Biryani with mushrooms. Seeraga Samba, a fragrant short grained rice is an undiscovered treasure. This is a popular rice cultivar in Southern India. The preferred choice of rice for Biryani in South, Seeraga Samba has a unique flavor that is quite difficult to dislike.

            Come join us on Pinterest to find delicious pins.

            seeraga samba biryani served in a wooden bowl placed over a brass plate

            Seeraga Samba is

            undoubtedly, the best short grained rice for making Biryani. While most people know Biryani to be a dish made with Basmati rice, in Tamil Nadu, we use this variety to prepare what is probably the world’s most loved Indian dish- the Biriyani.

            Grown exclusively in Tamil Nadu, it gets its name as it is grown during the Samba season. It is one of the most expensive Samba rice varieties and is 1/3rd in size of a Basmati rice grain.

            Benefits of Seeraga Samba rice include high selenium content, high fiber and rich in anti-oxidant properties. It is also believed to be rich in phytonutrients.

            Seeraga Samba Chicken biryani is probably a legend in itself. Since this is not very common, it is not easily available in most places. In Singapore, you can find Samba Biryani in places like Thalapakatti Biryani but vegetarian options may be hard to come by.

            Which is why, I m here with this delightsome mushroom biryani.

            Known as Jeera rice in the north India, we call this Seeraga Samba in Tamil.

            [feast_advanced_jump_to]

            Ingredients

            To begin with, this is a very typical South Indian biryani. Traditionally, they make mutton biryani and chicken biryani with this Jeera rice.

            This biryani is a spin-off of the Ambur star biryani. For uninitiated, Ambur is a place near Chennai and the biryani there is insanely famous. My meat-eating friends have raved about this so much that I had to attempt a vegetarian Ambur Biryani recipe.

            Unlike other biryani recipes, this one does not use ghee. And the highlight is the garlic-red chilli paste. 

            Mushrooms

            In this recipe, white button mushrooms work best. I have simply quartered them and used. Never wash your mushrooms. Instead, just wipe them clean with a kitchen towel or paper towel. When you wash mushrooms, they tend to get soggier after cooking. This in turn affects taste and texture.

            Rice

            I m sorry to disappoint you but only and only Seeraga Samba rice will work well here. Please put away that bag of Basmati. No offence but one should try some Jeerasar Biryani to understand why this is incredibly good.

            Spices and aromatics

            Like any normal Biryani, this one calls for whole spices too. Other than that, we will be making a  red chili and garlic masala paste, and use mint leaves and coriander leaves by the plenty. The beauty of this recipe lies in its rustic qualities. We do not use any ground spices but for red chili powder. And this does not call for any biryani masala powder either.

            No ghee Biryani

            Yep! Jeera rice biryani does not call for ghee. In fact, it calls for all things that are not traditionally used in a Biryani. We will be using tomatoes here. And some yogurt. Thick yogurt whisked to smooth is what you should be using.

            Seeraga Samba Rice Water Ratio

            The most intimidating aspect of cooking this particular rice variety is the water and rice ratio. These are finicky little fellows who don’t tolerate even a few extra drops of water.

            Whether you are making Seeraga Samba Chicken Biryani or Seeraga Samba Vegetable Biryani, the ratio of Seeraga samba to water is 1: 1.25. That is, for every 1 cup of rice, add 1.25 cups water.

            For Instant Pot version, the water rice ratio is equal. Use 1 cup water for 1 cup soaked rice. Always measure the rice and water in the same cup. For best results, use a standard measuring cup. A standard measuring cup measures 250 ml.

            1 kg rice is equal to how many cups?

            When measured using a standard measuring cup, 1 kg uncooked rice measures 5 cups. By weight, each cup of rice weighs 200 grams. When you make Biryani with 1 kg Jeera Samba rice, this will feed 15 people roughly, assuming you have other dishes. 

            Recipe Notes

            1. Soaking time plays a crucial role in cooking Seeraga Samba. Soak the rice for only 10 mins. This is a quick cooking rice and minimal soaking is more than enough. In case you soak the rice for longer, reduce the cooking time.
            2. Since this is an Instant Pot biryani recipe, I have soaked the rice. If you are making this in a regular stovetop pressure cooker, skip soaking the rice completely.
            3. Seeraga Samba Rice Online- Finding Seeraga Samba rice in USA is easy. If you are living in Bay Area, you can try Shasta Foods. In Singapore, Seeraga Samba is easily available in Sri Murugan Stores and in almost all Indian shops in Little India.

            Variations

            You can make Instant pot veg biryani following the same recipe and using Jeera rice. Use 1 cup finely chopped veggies like carrots, beans, potatoes and peas. Follow the same cooking time and instructions. Add the chopped veggies instead of the mushrooms for an amazing veg biryani with Seeraga Samba.

            Serving Suggestions

            This earthy and rustic Biryani pairs well with some chilled onion Raita or mixed vegetable Raita. You can also serve a dry curry like potato fry by the side. If you are looking for something more indulgent, I recommend our Kerala Egg Curry

            Method

            Instant Pot Mushroom Biryani with Jeera Samba Rice

            Red chili garlic paste

            Cut the red chilis into small pieces. Soak the chopped red chili in 1/4 cup hot water for 20 mins. After 20 mins, they will be all plumped up and soft. Drain the water and reserve it. Place the soaked chilis, peeled garlic and the water used for soaking in a coffee grinder or a small blender jar. Grind this to a smooth paste. Set aside.

            Soaking the rice

            Place the rice in a colander and wash under running water. Now place the washed rice in a mixing bowl with water. I have used 1.5 cups rice and 1.5 cups water. Start a kitchen timer for 10 mins. Let the rice soak for 10 mins. Do not soak the rice for longer than mentioned here.

            Prepping the ingredients

            While the rice soaks, gather up the remaining ingredients and chop the onions, tomatoes and herbs. This should not take more than 10 minutes. Once ready, let s get cooking some Briyani!

            Instant Pot timing and mode

            Insert the inner pot into the IP. Plug in and turn on SAUTE MODE for 9 mins on NORMAL. Wait for the display to read HOT. When display reads HOT, add the oil. Tip in the whole spices- bay leaf, cinnamon, cloves and green cardamom. Saute for 20 secs and wait for the spices to splutter.

            When done, add the ground red chili paste and grated ginger. Alternatively, you can use ginger garlic paste in place of the grated ginger. But freshly grated ginger adds a nice punch to this recipe.

            Mix well and cook for 2 mins until the RAW SMELL GOES AWAY. Next, add the finely chopped onions and mix well. Add salt and red chili powder. Stir to combine. Cook till onions are pink and soft.

            Add the tomatoes next and mix well. Cook till tomatoes turn mushy. This takes 2 mins approximately. When the tomatoes are done, stir in the yogurt and mix well.

            Let this mixture simmer for 2 mins until the mixture thickens. Now, add the finely chopped mint and coriander leaves. Mix well. Immediately add the quartered mushrooms. Stir to combine. Cook the mushrooms for 1 minute. 

            instant pot seeraga samba biryani step by step

            Next, add the rice and the water. Add 1 tbsp lemon juice and mix well.

            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.

            instant pot seeraga samba biryani step by step

            Press PRESSURE COOK BUTTON- HIGH PRESSURE- 5 MINS.

            Allow the cooking cycle to complete. Wait for the pressure to release naturally for 5 mins. After 5 mins of natural pressure release, do a quick pressure release by turning the VALVE to VENTING.

            When done, open the lid and gently mix the Biryani. 

            Garnish with more finely chopped coriander leaves if you desire.

            Serve hot.

            instant pot seeraga samba biryani served in a wooden handi bowl with cutlery by the side.

            Pressure Cooker Jeera Samba Rice Biryani

            To make this Biryani, do not soak the rice. Skip soaking completely and wash the rice in a colander just before you are going to add it to the cooker.

            Seeraga Samba rice water ratio in cooker is 1: 1 and 1/4. However, for this recipe, just use equal measures of rice and water since we will be adding yogurt and tomatoes.

            Use a 3 liter deep pressure cooker or pan to make this recipe.

            Heat the pressure cooker and add oil.  Tip in the whole spices- bay leaf, cinnamon, cloves and green cardamom. Saute for 20 secs and wait for the spices to splutter. When done, add the ground red chili garlic paste and grated ginger.

            Alternatively, you can use 1 tbsp ginger garlic paste in place of the grated ginger.

            Mix well and cook for 2 mins until the RAW SMELL GOES AWAY. Next, add the finely chopped onions and mix well. Add salt and red chili powder. Stir to combine. Cook till onions are pink and soft.

            Add the tomatoes next and mix well. Cook till tomatoes turn mushy. This takes 2 mins approximately. When the tomatoes are done, stir in the yogurt and mix well.

            Let this mixture simmer for 2 mins. Now, add the finely chopped mint and coriander leaves. Mix well. Immediately add the quartered mushrooms. Stir to combine. Cook the mushrooms for 1 minute. 

            Next, add 1. 5 cups rice and 1.5 cups water. Squeeze the lemon juice and mix well.

            Close the pressure cooker and put the weight on. Keep the flame at its lowest. Now, cook this on low flame for 1 whistle. After 1 whistle, continue to cook on low flame for 5 minutes. Switch off the flame after 5 mins.

            Wait for the pressure to release naturally.  When done, open the lid and gently mix the Biryani. 

            Garnish with more finely chopped coriander leaves if you desire.

            More Biryani Recipes

            Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this easy mushroom biryani with Seeraga Samba rice? We value your thoughts and comments! Please rate this recipe and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

            Recipe Card

            instant pot Jeera rice biryani served in a brown bowl placed on a burlap mat
            Print Recipe
            5 from 3 votes

            Seeraga Samba Biryani

            Rustic, flavorful and delicious biryani made the South Indian style with Jeera rice
            Prep Time20 minutes
            Cook Time14 minutes
            Pressure release time5 minutes
            Course: Main Course, Mains
            Cuisine: Indian- South, Tamil
            Servings: 3
            Calories: 505kcal

            Equipment

            • Instant Pot 6 qt

            Ingredients

            For the chili-garlic paste

            • 6 cloves peeled garlic
            • 8 dry red chilis
            • 1/4 cup hot water

            For the rice

            • 1.5 cups Seeraga Samba rice
            • 1.5 cups water please read the post for water rice ratio in the pressure cooker method

            For the biryani

            • 1.5 tbsp vegetable oil
            • 1 bay leaf
            • 2 inch cinnamon sticks
            • 4 cloves
            • 3 green cardamoms
            • 1 cup finely chopped onions
            • 1 tsp red chili powder
            • 2.5 tsp Salt or to taste
            • 3/4 cup finely chopped tomatoes
            • 1/4 cup smoothly whisked yogurt
            • 1/2 cup finely chopped mint leaves
            • 1/2 cup finely chopped coriander leaves
            • 250 g sliced white button mushrooms
            • 1 tbsp freshly squeezed lemon juice

            Instructions

            Instant Pot Mushroom Biryani

              Red chili garlic paste

              • Cut the red chilis into small pieces.
              • Soak the chopped red chili in 1/4 cup hot water for 20 mins.
              • After 20 mins, they will be all plumped up and soft.
              • Drain the water and reserve it.
              • Place the soaked chilis, peeled garlic and the water used for soaking in a coffee grinder or a small blender jar.
              • Grind this to a smooth paste.
              • Set aside.

              Soaking the rice

              • Place the rice in a colander and wash under running water.
              • Now place the washed rice in a mixing bowl with water.
              • Start a kitchen timer for 10 mins.
              • Let the rice soak for 10 mins.
              • Do not soak the rice for longer than mentioned here.

              Instant Pot timing and mode

              • Insert the inner pot into the IP.
              • Plug in and turn on SAUTE MODE for 9 mins on NORMAL.
              • Wait for the display to read HOT.
              • When display reads HOT, add the oil.
              • Tip in the whole spices- bay leaf, cinnamon, cloves and green cardamom.
              • Saute for 20 secs and wait for the spices to splutter.
              • When done, add the ground red chili paste and grated ginger.
              • Mix well and cook for 2 mins until the RAW SMELL GOES AWAY.
              • Next, add the finely chopped onions and mix well.
              • Add salt and red chili powder.
              • Stir to combine.
              • Cook till onions are pink and soft.
              • Add the tomatoes next and mix well.
              • Cook till tomatoes turn mushy. This takes 2 mins approximately.
              • When the tomatoes are done, stir in the yogurt and mix well.
              • Let this mixture simmer for 2 mins until the mixture thickens.
              • Now, add the finely chopped mint and coriander leaves.
              • Mix well. Immediately add the quartered mushrooms.
              • Stir to combine.
              • Cook the mushrooms for 1 minute.
              • Next, add the rice and the water.
              • Add 1 tbsp lemon juice and mix well.
              • 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 BUTTON- HIGH PRESSURE- 5 MINS.
              • Allow the cooking cycle to complete.
              • Wait for the pressure to release naturally for 5 mins.
              • After 5 mins of natural pressure release, do a quick pressure release by turning the VALVE to VENTING.
              • When done, open the lid and gently mix the Biryani.
              • Garnish with more finely chopped coriander leaves if you desire.
              • Serve hot.

              Pressure Cooker Mushroom Biryani

              • To make this Biryani in a regular pressure cooker, do not soak the rice.
              • Skip soaking completely and wash the rice in a colander just before you are going to add it to the cooker.
              • Seeraga Samba rice water ratio in cooker is 1: 1 and 1/4.
              • However, for this recipe, just use equal measures of rice and water since we will be adding yogurt and tomatoes.
              • Use a 3 liter deep pressure cooker or pan to make this recipe.
              • Heat the pressure cooker and add oil.
              • Tip in the whole spices- bay leaf, cinnamon, cloves and green cardamom.
              • Saute for 20 secs and wait for the spices to splutter.
              • When done, add the ground red chili garlic paste and grated ginger.
              • Mix well and cook for 2 mins until the RAW SMELL GOES AWAY.
              • Next, add the finely chopped onions and mix well.
              • Add salt and red chili powder. Stir to combine.
              • Cook till onions are pink and soft.
              • Add the tomatoes next and mix well.
              • Cook till tomatoes turn mushy. This takes 2 mins approximately.
              • When the tomatoes are done, stir in the yogurt and mix well.
              • Let this mixture simmer for 2 mins.
              • Now, add the finely chopped mint and coriander leaves.
              • Mix well. Immediately add the quartered mushrooms.
              • Stir to combine.
              • Cook the mushrooms for 1 minute.
              • Next, add 1. 5 cups rice and 1.5 cups water.
              • Squeeze the lemon juice and mix well.
              • Close the pressure cooker and put the weight on.
              • Keep the flame at its lowest.
              • Now, cook this on low flame for 1 whistle.
              • After 1 whistle, continue to cook on low flame for 5 minutes.
              • Switch off the flame after 5 mins.
              • Wait for the pressure to release naturally.
              • When done, open the lid and gently mix the Biryani.
              • Garnish with more finely chopped coriander leaves if you desire.

              Notes

              Nutrient values provided here are a rough estimate and please use them as a rough guide only.
              Instant pot timings may vary based on the 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

              Calories: 505kcal | Carbohydrates: 95g | Protein: 12g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 1980mg | Potassium: 675mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1058IU | Vitamin C: 22mg | Calcium: 102mg | Iron: 6mg
              Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

              Vernacular names for Jeera Samba Rice

              Hindi Jeera Samba / Jeerasar
              Tamil Seeraga Samba Arisi
              Kannada Samba Annam
              Malayalam Jeerakasala

              Explore More  Mushroom Recipes

              Easy Indian Red Lentil Dahl

              By 2 Comments

              Easy, quick and delicious vegan Dahl with red lentils – Also called as Masoor dal in Hindi, red lentils are one of the most commonly used lentils and pack a punch in terms of flavor and nutrition. They are the ideal vegan protein source. This easy Instant pot Masoor dal fits the bill for a perfect weeknight dinner.

              Come join us on Pinterest to find delicious pins.

              instant pot vegan dahl served in a white bowl placed on a burlap mat. Dahl topped with a garlic and paprika tempering. Jeera rice and Gobi paratha at the background.

              Dahl spells comfort food, anytime and all time. And it comes with so many other added benefits. If you are a vegan or trying to transition to a plant-based diet, satisfying protein requirements can be challenging. That is exactly why lentils should be your pantry staple.

              Fun fact- 100 grams of cooked red lentils has about 9 g of protein. And this is one of the quickest cooking lentils. 

              All this means only one thing- this ridiculously easy Instant pot Masoor dal should become one of the most rotated dishes on the weekly menu.

              5 reasons to try this Instant Pot red lentils

              • Super quick and easy.
              • Wholesome, hearty and filling.
              • Ideal for batch cooking and freezing.
              • 10 ingredients is all it takes.
              • Naturally vegan and gluten-free.
              [feast_advanced_jump_to]

              Ingredients

              Pantry staples are all what we need for this dish. We are not going to use any fancy spices or spice blends. Instead, we will take the less is more route.

              Red lentils

              My top reason for stocking up on red lentils is that it cooks really fast no matter what method you choose. May it be in an open pan or in the Instant pot or in a regular stovetop pressure cooker, this Dal cooks like a dream.

              No matter what brand you buy, this is a fairly forgiving lentil and that makes it a perfect beginners’ lentil.

              This is a red split lentils recipe. If you are looking for another easy dhal recipe, then check out  Instant Pot whole brown lentil curry.

              Aromatics

              Now, repeat after me- Less is More. This recipe calls for just 10 ingredients if you include the salt. Turmeric, coriander, cumin and garlic do their magic and make this lentil curry taste amazing. As for the heat, some paprika is more than enough.

              Oil

              This is a naturally vegan recipe, meaning, we are not going to add or replace any of these ingredients with processed stuff.

              While I have used regular vegetable oil, vegan butter, cold-pressed coconut oil and olive oil are all great options for this recipe.

              Storage and freezing

              If there is one thing I love about Dal, it is the fact that they are fridge-friendly and freezer-friendly. This dal keeps well in the fridge for 3 days. You can also freeze leftover dal in small portions for 1 month. 

              This dal is just perfect for batch-cooking. Double the ingredients and make a huge pot of this dal. Let it cool fully.

              Divide into portions and freeze in individual boxes. You can thaw this frozen red lentil curry in the fridge overnight. When thawed, gently reheat and serve hot.

              Dress up your leftover frozen dal by adding a fresh Tarka aka tempering. Heat a small pan with oil. Add some cumin seeds and when it crackles, add 2 tsp finely chopped garlic.

              Allow the garlic to brown. When the garlic becomes brown, switch off the flame and tip in 1/4 tsp smoked paprika.

              Now quickly add this to the Dal and serve hot.

              Red lentil Dahl without coconut milk

              For some reason, the moment someone mentions red lentils curry, everyone assumes there is coconut milk in it. Well, I tell this with pride- this recipe has no coconut milk and tastes delicious. I assure you, you will not miss the coconut milk at all.

              But in case you insist on it anyway, then dont forget to check out the Sri Lankan Kottu Dal which is essentially red lentil Dahl with coconut milk.

              Variations

              Make this easy lentil dal more interesting by

              • Squeezing some lemon juice- The tang does wonders to the dal.
              • Throwing in some cubed sweet potato for more nutrition. Vegan dahl sweet potato is an incredibly delicious combination. For this recipe, use 1/2 cup peeled and cubed sweet potatoes. Add them in along with the red lentils and water.
              • Using vegetable stock or broth instead of water- stock or broth adds so much flavor to the Dal. 
              • Stirring in some low fat coconut milk- because we all could do with creamier dal curry.
              • Cooking red lentil dahl with spinach for a more nutritious version. Add the spinach along after you add the onions and saute them for just 30 secs.
              • Experimenting with the aromatics- Add some curry powder for extra flavor. 1 tsp curry powder is perfect for this recipe.
              • Swapping the paprika for red pepper flakes for more heat if you like your Dal spicier.
              • Add spinach or even cauliflower and carrots to this Dal for a hearty vegetable rich lentil curry. Butternut squash and pumpkin are also fantastic in this creamy mildly spicy Dal.

              Method

              Instant pot red lentils dahl

              Place the red lentils in a colander and wash them under running water. Set aside.

              Place the inner pot inside the Instant Pot. Turn on SAUTE MODE- NORMAL- 8 MINS. Wait for the display to read HOT. Now, add the oil.

              Tip in the cumin seeds and when they crackle, add the chopped garlic and finely chopped onions.

              Mix well and saute for 1 min until the onions become pink and soft. Now, add the ground coriander and paprika along with salt and turmeric.

              Mix well and immediately add the washed lentils and water. Stir well to combine.

              Press CANCEL. Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot. Now, press PRESSURE COOK button- HIGH PRESSURE for 10 MINUTES. Allow the cooking cycle to complete.

              When the cooking cycle is complete, wait for natural pressure release. Once the pressure releases naturally, open the lid and gently mash the dal once or twice using a ladle. 

              Tempering

              Heat a small skillet over medium heat with oil. Now, add finely chopped garlic and wait for the garlic to brown.

              This takes about 2 mins on medium heat. When the garlic has browned, switch off the flame and add the smoked paprika. Immediately, transfer this to the cooked dal, stir well to combine.

              Garnish with finely chopped coriander leaves. Serve hot.

              Open pan method

              Even though red lentils cook fast, it takes around 20 mins when cooked using the open pan method.

              In order to minimize the cooking time, wash the lentils under running water and soak the washed lentils in 2 cups hot water for 20 mins.

              After 20 mins, heat a heavy bottomed pan or dutch oven with oil. Crackle the cumin seeds and when the seeds have crackled, add the chopped garlic and finely chopped onions.

              Mix well and cook till the onions become pink and soft. While the onions are cooking, drain the lentils in a colander and set aside.

              Now, add the ground coriander, ground turmeric and paprika along with salt. Stir to combine. Add the soaked lentils and water. Mix well.

              Cook on low flame till the dals are cooked and mushy. It takes somewhere between 12 mins to 15 mins for the dal to be cooked fully.

              When cooked, mash well using a ladle. 

              Tempering

              Heat a small skillet over medium heat with oil. Now, add finely chopped garlic and wait for the garlic to brown. This takes about 2 mins on medium heat.

              When the garlic has browned, switch off the flame and add the smoked paprika. Immediately, transfer this to the cooked dal, stir well to combine.

              Garnish with finely chopped coriander leaves. Serve hot.

              instant pot vegan dahl served in a white bowl placed on a burlap mat. Dahl topped with a garlic and paprika tempering. Jeera rice and Gobi paratha at the background.

              Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this vegan red lentils Dahl? We value your thoughts and comments! Please rate this recipe and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

              More easy lentil recipes

              If you enjoy cooking with red lentils, then check out the Moroccan red lentil soup. Enjoy the typical Dahl recipe, Indian style? Then have a look at our Dal Tadka. And here are some more lentils.

              instant pot vegan dahl served in a white bowl placed on a burlap mat. Dahl topped with a garlic and paprika tempering. Jeera rice and Gobi paratha at the background.
              Print Recipe
              4.50 from 2 votes

              Easy Indian Red Lentil Dahl

              Creamy, naturally vegan and gluten-free Dahl curry with red lentils made in the Instant pot.
              Prep Time10 minutes
              Cook Time18 minutes
              Pressure release time20 minutes
              Course: Main Course, Mains
              Cuisine: Indian, International
              Servings: 3 persons
              Calories: 271kcal

              Equipment

              • Instant Pot 6 qt

              Ingredients

              • 1,25 tbsp oil
              • 1 tsp cumin seeds
              • 5 cloves garlic peeled and chopped
              • 3/4 cup finely chopped onions
              • 2 tsp ground coriander
              • 1 tsp red paprika Use chili powder as a substitute
              • 1/2 tsp ground turmeric
              • 1 tsp Kosher salt or to taste
              • 3/4 cup red split lentils Masoor dal
              • 1.5 cups water

              For tempering

              • 2 tsp oil
              • 2 tsp finely chopped garlic
              • 1/2 tsp smoked paprika

              Instructions

              Instant pot red lentils dahl

              • Place the red lentils in a colander and wash them under running water.
              • Set aside.
              • Place the inner pot inside the Instant Pot.
              • Turn on SAUTE MODE- NORMAL- 8 MINS.
              • Wait for the display to read HOT.
              • Now, add the oil.
              • Tip in the cumin seeds and when they crackle, add the chopped garlic and finely chopped onions.
              • Mix well and saute for 1 min until the onions become pink and soft.
              • Now, add the ground coriander and paprika along with salt and turmeric.
              • Mix well and immediately add the washed lentils and water.
              • Stir well to combine.
              • Press CANCEL.
              • Ensure that the sealing ring has been fitted properly into the lid.
              • Close the Instant Pot.
              • Now, press PRESSURE COOK button- HIGH PRESSURE for 10 MINUTES.
              • Allow the cooking cycle to complete.
              • When the cooking cycle is complete, wait for natural pressure release.
              • Once the pressure releases naturally, open the lid and gently mash the dal once or twice using a ladle.

              Tempering

              • Heat a small skillet over medium heat with oil.
              • Now, add finely chopped garlic and wait for the garlic to brown.
              • This takes about 2 mins on medium heat.
              • When the garlic has browned, switch off the flame and add the smoked paprika.
              • Immediately, transfer this to the cooked dal, stir well to combine.
              • Garnish with finely chopped coriander leaves. Serve hot.

              Open pan method

              • In order to minimize the cooking time, wash the lentils under running water and soak the washed lentils in 2 cups hot water for 20 mins.
              • After 20 mins, heat a heavy bottomed pan or dutch oven with oil.
              • Crackle the cumin seeds and when the seeds have crackled, add the chopped garlic and finely chopped onions.
              • Mix well and cook till the onions become pink and soft.
              • While the onions are cooking, drain the lentils in a colander and set aside.
              • Now, add the ground coriander, ground turmeric and paprika along with salt.
              • Stir to combine. Add the soaked lentils and water.
              • Mix well.
              • Cook on low flame till the dals are cooked and mushy.
              • It takes somewhere between 12 mins to 15 mins for the dal to be cooked fully.
              • When cooked, mash well using a ladle.

              Tempering

              • Heat a small skillet over medium heat with oil.
              • Now, add finely chopped garlic and wait for the garlic to brown.
              • This takes about 2 mins on medium heat.
              • When the garlic has browned, switch off the flame and add the smoked paprika.
              • Immediately, transfer this to the cooked dal, stir well to combine.
              • Garnish with finely chopped coriander leaves. Serve hot.

              Stovetop Pressure Cooker Method

              • Heat a 3 liter deep pressure cooker or pan with oil.
              • Now, add the cumin seeds and allow them to crackle.
              • Tip in the garlic and onions.
              • Mix well and fry till onions become soft and pink.
              • Add the spice powders and salt. Stir well.
              • Immediately add the washed red lentils along with the water.
              • Stir to combine.
              • Close the cooker with the lid and put on the weight.
              • Pressure cook for 5 whistles on medium heat.
              • When done, switch off flame and allow the pressure to release naturally.
              • Once pressure releases, open the lid and mash the dal once or twice.
              • Follow the instructions given above under the Instant Pot method for tempering the dal.
              • Mix well and garnish with finely chopped coriander leaves.
              • Serve hot.

              Notes

              Nutrition values provided here are an approximate guide and are given as a courtesy. Please use them only as a rough guide.
              Instant pot cooking times may vary depending on the geographical 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

              Calories: 271kcal | Carbohydrates: 35g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 789mg | Potassium: 576mg | Fiber: 16g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 5mg
              Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

              More Instant Pot Recipes

              Broccoli Almond Soup -Vegan & GF

              By 4 Comments

              Step by step guide to make the creamiest vegan broccoli almond soup. If you have not tried combining broccoli and almonds, seriously, what are you waiting for? Now, go grab some broccoli and let us get started. This insanely delicious soup is dairy-free, gluten-free and can easily be made keto-friendly.

              Come join us on Pinterest to find delicious pins.

              vegan broccoli almond soup served in a red soup bowl with a half eaten roll at the back.

              My H often resorts to soup diets. But this soup was not one of his diet ideas. Thank God for that. Considering the fact that all of his diet regimens are hair raising more for me than for him, I will soon be left with a bald shiny head if he keeps up with his diet regimen.
                       Jokes apart, we have come long way along the soup road as a family. And this one has become our all time favorite. In fact, this soup is what comes to my mind instantly when there is broccoli in the fridge. And it will be an understatement if I tell you that broccoli with almonds is an insanely delicious way to enjoy broccoli.

               Why you should this lip-smacking soup?

              1. Naturally gluten-free and vegan.
              2. Can be made in a huge batch and frozen easily.
              3. High in protein.
              4. Immune boosting soup.
              5. Easy 20 mins INSTANT POT recipe.

               

              [feast_advanced_jump_to]

              Ingredients

              Like I mentioned in the beginning, this is a vegan soup. But let me tell you what is the best part about this recipe-It uses no fancy ingredients unless you consider broccoli and almonds fancy. 

              Here is a fun fact- did you know that broccoli is a natural immunity boosting ingredient?

              Broccoli

              Since I m huge on meal prep, I tend to separate the florets and store them in an airtight container in my fridge. This minimizes the prep time to a very large extent. If you are in a pinch, use frozen broccoli florets. 

              Almonds

              Blanched almonds are my go-to here. I always prefer soaking my nuts and seeds before using them in any recipe since soaking reduces the phytic acid in them. As for this recipe, I recommend blanched almonds since those with the peel on may change the color of the soup. To quickly blanch almonds, dunk them in hot boiling water for 15 mins. After 15 mins, drain them and gently press them to remove the skin. Alternatively, you can also use 1/4 cup ground almonds or 1/4 cup of slivered almonds in this soup.

              And if you love plant milk, then you can make this broccoli soup with almond milk too. Use 250 ml of unsweetened almond milk and 250 ml of low sodium vegetable stock instead of 500 ml stock.

              Garlic

              This recipe calls for very basic flavors and spices. In fact, we are going to let garlic do its job for enhancing the flavors in the soup. You can add your own spin to this soup by adding roasted garlic, garlic comfit or garlic powder. Huge fan of garlic? Top the soup with some roasted garlic flakes before serving. Don’t forget to chew on some mint or cloves later, though 😛

              Stock

              As someone who eats very minimal salt, I m very wary of using stock, stock cubes and broth. I always look out for low sodium stock or broth if I m buying. Please feel free to use whatever stock floats your boat. 

              Olive oil

              Olive oil packs a punch in terms of flavor and taste. I love it in my salads and pasta. And also in my soups. Use extra virgin olive oil or light olive oil. Other oils that work well in this recipe include cold pressed coconut oil and canola oil. You can also use vegan butter.

              Potatoes

              What I love about this recipe is that it does not call for any kind of plant-based milk. While there really is nothing wrong about using plant-milk, some people may not have access to it. And it is common knowledge that plant-milk can be expensive. Enter potatoes. Potatoes make for a fantastic thickening agent in any soup.

              Choose your pick when it comes to the type of potatoes. Hertha, Holland and russet potatoes all make a great choice.

              Variations

              How can a soup be made and enjoyed in only one way? Not fair to any one, right? So let us dive right in and explore more versions, shall we?

              • Cheese makes everything better. Make this into a broccoli cheddar soup with almond milk like the Panera version. Leave out the stock, add almond milk in its place while cooking. Add some shredded cheddar just after blending the soup and mix well. Serve piping hot. 
              • Keto-friendly almond and broccoli soup. Yes, you heard right. Leave out the potatoes. Add turnips instead! And you will have some creamy and just as delicious keto broccoli soup.
              • Swap out the almonds. Use walnuts or cashews for a different creamy version.
              • For broccoli soup Indian style, add a dash of turmeric and 1/4 tsp Garam Masala.

              Shelf life and storage

              Hands down a super freezer-friendly recipe, this soup keeps well for 3 days when stored in the fridge. Since we do not add any dairy, the shelf life is longer. Store this in an air-tight fridge-safe container.

              To freeze this soup, allow the soup to cool completely. When cool, divide into portions and transfer to small freezer-safe containers. Freeze for up to 1 month. To use frozen soup, thaw at room temperature for 2 to 3 hours. When done, gently reheat on low flame and serve hot.

              Serving suggestions

              We love this hearty and wholesome soup with soft vegan dinner rolls. When I m in the mood for a heavier meal, I make some pasta salad or this middle eastern inspired pearl barley tabbouleh.

              vegan broccoli almond soup served in a red soup bowl with a rolls at the back.

              Method

              You can make this soup in so many ways. Today, I ll share how to make this recipe in an open pan and in the Instant Pot.

              Instant Pot Broccoli Soup

              Place the inner pot into the Instant Pot. Turn on SAUTE mode for 7 mins. When the display reads HOT, add the olive oil. Once the oil is hot, add the chopped garlic and onions. Mix well. Saute for 1 min until onion begin to soften. Since we are pressure cooking, there is really no need to brown the onions.

              Now, add the potatoes, blanched almonds and broccoli florets. 250g means roughly 2.5 cups broccoli florets. Tip in the pepper and salt. Mix well. Add the stock. Stir to combine. 

              Press CANCEL. Ensure that the sealing ring is fitted properly into the lid. Close the Instant Pot and turn the valve to SEALING. Now press the PRESSURE COOK button. Set the timer to 3 mins and HIGH PRESSURE mode. Allow the cooking cycle to complete. 

              When the cooking cycle is complete, allow the PRESSURE TO RELEASE NATURALLY for 5 MINS. After 5 mins, quick release pressure by turning the VALVE to VENTING. 

              Blending the soup

              Open the lid. Blend the soup till smooth and creamy using an immersion blender ( stick blender/hand blender). 

              Serve hot with some crusty bread or your choice of carbs.

              Open pan method

              Steam the broccoli using a steamer for 10 mins. Boil potatoes in a pressure cooker until soft and cooked. Heat a pan with olive oil. Now, add the garlic and onions. Mix well and saute until garlic turns golden and onions become pink and soft. This takes roughly 3 mins on medium flame. 

              When done, add the blanched almonds, steamed broccoli florets, boiled potato along with salt and pepper. Add the stock at this stage and stir to combine. Simmer this mixture on medium flame for 3 to 4 mins until it begins to bubble slightly.

              When done, switch off flame. Blend to a smooth puree using an immersion blender. Alternatively, you can allow the mixture to cool down and blend it in a regular blender too. But if you are doing it this way, then simmer the blended soup on low flame for 3 to 4 minutes before serving.

              vegan broccoli almond soup served in a red soup bowl with a half eaten roll at the back.

              Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this vegan broccoli and almond soup recipe? We value your thoughts and comments! Please rate this recipe and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

              Fancy some more soup?

              vegan broccoli almond soup served in a red soup bowl with a half eaten roll at the back.
              Print Recipe
              5 from 2 votes

              Broccoli Almond Soup

              Creamy, vegan and filling soup with broccoli and nutty almonds.
              Prep Time10 minutes
              Cook Time10 minutes
              Pressure release time5 minutes
              Course: Appetizer, Soup
              Cuisine: International
              Servings: 3 persons
              Calories: 164kcal

              Equipment

              • 6 qt Instant Pot/ 3 liter pressure cooker
              • Immersion blender/ Blender

              Ingredients

              • 1 tbsp olive oil
              • 15 grams chopped garlic 1/4 cup approximately
              • 1 cup sliced onions
              • 15 blanched almonds
              • 1/2 cup peeled and cubed potatoes 125 g in weight
              • 250 g chopped broccoli florets 1 medium head broccoli stalks removed.
              • 500 ml low sodium vegetable stock
              • 1 tsp white pepper
              • 1 tsp Kosher salt or to taste

              Instructions

              Instant Pot Broccoli Soup

              • Place the inner pot into the Instant Pot.
              • Turn on SAUTE mode for 7 mins.
              • When the display reads HOT, add the olive oil.
              • Once the oil is hot, add the chopped garlic and onions.
              • Mix well.
              • Saute for 1 min until onion begin to soften.
              • Now, add the potatoes, blanched almonds and broccoli florets.
              • Tip in the pepper and salt. Mix well.
              • Add the stock.
              • Stir to combine.
              • Press CANCEL.
              • Ensure that the sealing ring is fitted properly into the lid.
              • Close the Instant Pot and turn the valve to SEALING.
              • Now press the PRESSURE COOK button.
              • Set the timer to 3 mins and HIGH PRESSURE mode.
              • Allow the cooking cycle to complete.
              • When the cooking cycle is complete, allow the PRESSURE TO RELEASE NATURALLY for 5 MINS.
              • After 5 mins, quick release pressure by turning the VALVE to VENTING.
              • Blending the soup
              • Open the lid.
              • Blend the soup till smooth and creamy using an immersion blender
              • Serve hot with some crusty bread or your choice of carbs.

              Open pan method

              • Steam the broccoli using a steamer for 10 mins.
              • Boil potatoes in a pressure cooker until soft and cooked.
              • Heat a pan with olive oil.
              • Now, add the garlic and onions.
              • Mix well and saute until garlic turns golden and onions become pink and soft.
              • This takes roughly 3 mins on medium flame.
              • When done, add the blanched almonds, steamed broccoli florets, boiled potato along with salt and pepper.
              • Add the stock at this stage and stir to combine.
              • Simmer this mixture on medium flame for 3 to 4 mins until it begins to bubble slightly.
              • When done, switch off flame.
              • Blend to a smooth puree using an immersion blender.
              • Alternatively, you can allow the mixture to cool down and blend it in a regular blender too.
              • Simmer the blended soup on low flame for 3 to 4 minutes before serving.

              Notes

              Nutrition values and facts are provided here as a courtesy. Please use this only as a rough guide.
              Instant pot cooking time will vary based on 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

              Calories: 164kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1475mg | Potassium: 545mg | Fiber: 5g | Sugar: 6g | Vitamin A: 876IU | Vitamin C: 87mg | Calcium: 80mg | Iron: 1mg
              Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

              More broccoli recipes

              Summer Pasta Salad- Vegetarian Recipe

              By Leave a Comment

              Pasta with salad makes a great meal but what if they both became one? Allow me to introduce you to our favorite summer pasta salad. Fresh, crunchy and colorful, this filling salad is our summer dinner. My little one loves it so much that it has been on rotation in my meal plans.

              Come join us on Pinterest to find delicious pins.

              summer pasta salad served in a deep white bowl placed on a wooden board. Cutlery by the side and tomatoes and herbs around.

               

              Salads are my lifeline during summers. The sweltering heat simply puts me off the moment I think of cooking dinner. So, I prep these salads early afternoon and they are ready to be served for dinner. Since most of the summer salads are eaten cold, this works perfectly. 

              Off late, my fridge has a constant supply of herbs and salad greens. On days like these, when the fridge is bursting from fresh produce, this pasta salad immediately becomes the most requested meal.

              This pasta salad is for you since

              • This is the best summer pasta salad.
              • It s chock full of juicy summer veggies.
              • This makes a  perfect salad for picnics.
              • It is filling, hearty and refreshing.
              • BBQ parties always call for pasta salads.
              • Pasta salad also makes a mean lunch.

              Ingredients

              Like any summer salad worth its salt, this too calls for fresh crisp veggies, a light dressing and packs a punch in terms of flavor and texture. If you have cooked pasta on hand, this recipe comes together in less than 20 mins. This takes even lesser time if you have chopped veggies and the dressing ready in the fridge.

              Pasta

              Any short or spiral pasta works well. Macaroni, Rigatoni, Fusilli and Penne all are great choices. I have used Rotini pasta to make this salad. Our favorite pasta to use are rotini and macaroni. Yes, we are fans of the summer macaroni salad and the summer tortellini salad. I hope to share the recipes here soon.

              Veggies

              In my daughter’s words, a complete pasta salad is only a summer pasta salad with corn. So obviously, other than the usual suspects like onions, tomatoes and cukes, this salad has sweet corn. 

              Dressing

              This pasta salad is unlike the summer pasta salad with mayo. We are going to be using this avocado green goddess dressing that is not only light but also low fat.

              Herbs

              Salad game strategies always include fresh herbs. I cannot imagine a salad without fresh herbs. This recipe calls for a combination of fresh herbs. But fret not if you do not have fresh herbs. You can use dried herbs instead too. Since dried herbs are more potent, use just 1/2 tsp each of the dried herbs.

              Variations

              A pasta salad recipe can be made in so many ways and this recipe is no exception. 

              • Make it cheesy– add some crumbled feta cheese and this will become something similar to Italian pasta salad.
              • Throw in some protein– add some grilled chicken (for non-vegans and meat eaters), tip in some pinto beans or top this with hard boiled eggs. This will make the salad more filling. 
              • This is almost a spin off of the Greek pasta salad or should I say Mediterranean pasta salad. You can play around with the herbs for different flavors.
              • Our pasta salad is a no-oil recipe. You can make it more flavorful by adding a drizzle of olive oil. Use extra virgin olive oil for an amazing flavor.
              • You can also add carrot juliennes, chopped avocado, steamed broccoli, sweet peas or asparagus along with the other veggies. Baby spinach tastes good too.
              • For a gluten-free version, Use certified gluten-free pasta. Chickpeas pasta for the win! Not a fan of gluten-free pasta? No problem. Use cooked quinoa or brown rice. 

              Make ahead and shelf life

              Prep the dressing well ahead and you can save loads of time. The avocado green goddess dressing keeps well in the fridge for up to a week. Store the dressing in a clean sterilized glass jar. To further cut down cooking time, batch cook pasta and refrigerate. Bring out the cold pasta, place in a colander and wash it under running water. Drain fully and use it in the salad. Cooked pasta keeps well in the fridge for 2 days.

              How to serve?

              Sure, this makes for a delicious dinner or a wholesome and filling lunch. But you can make it even more interesting.

              This is a great dish to bring to a BBQ party and is so easy to make that even kids can put it together. The older kids can help with the chopping while the little ones can help toss everything. Get creative, set up a salad bar on your kitchen counter and let the family assemble this salad. Make sure to include everyone’s favorite vegetable and protein. Think cooked beans, cheese, eggs or grilled chicken.

              Make this a complete meal by serving this as a side with grilled meat or a hearty soup. Pair this with a crisp wine for a wonderful summery meal.

              Method

              Dressing

              Assemble all the ingredients and keep them handy before you begin. Cut open and pit the avocado. Scoop the flesh out. 

              To a food processor, add the herbs and avocado along with lemon juice, salt and green chilis.  Now, blend to a coarse paste. Use the pulse option to do this easily. When done, add the yogurt and blend again to a really smooth paste.

              That is it. Our avocado green goddess dressing is ready. Transfer to a clean sterilized canning jar until ready to use.

              Cooking the pasta

              A recipe for pasta salad involves cooking pasta correctly. Bring to boil 6 cups of water with 3 tsp of salt. When the water begins to boil, add the pasta and cook according to package instructions. The perfect pasta salad has pasta cooked just right. Do not overcook the pasta because soft pasta simply does not taste good in a pasta salad. 

              Veggies and herbs

              While the pasta cooks, strip the corn, halve the tomatoes and prep the remaining veggies. I have used fresh sweet corn. And I added the corn raw. If you have not tried raw sweet corn in a salad, then now is the time. If you cannot source fresh sweet corn, you can also use frozen sweet corn. Sweet peppers are just amazing in a pasta salad. I have used a combination of red, orange and yellow sweet peppers. Feel free to use regular bell peppers if you do not have sweet peppers. Similarly, wash and pat dry the herbs. Chop them as finely as possible and set aside.

              Tossing the salad

              Once we have everything prepped, add the veggies and cooked pasta to a large mixing bowl. Toss to combine. Set aside until ready to serve. Keep chilled if serving later.

              Adding the dressing

              Pour the dressing over just before serving and combine everything together. Serve immediately.

              If you are looking for more salad recipes with pasta, then this green apple macaroni salad may interest you.

              Explore more salads

              Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this Pappu recipe? We value your thoughts and comments! Please rate this recipe and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

              Print Recipe
              No ratings yet

              Summer pasta salad

              An easy and delicious vegetarian summer pasta salad that is just perfect for a hot day.
              Prep Time15 minutes
              Cook Time12 minutes
              Course: Salad, Salads
              Cuisine: International
              Servings: 3
              Calories: 279kcal

              Equipment

              • Mixing bowl

              Ingredients

              • 1.5 cups cooked rotini pasta

              Vegetables

              • 1 cup sliced cucumber
              • 1/2 cup freshly stripped raw sweet corn
              • 1/2 cup chopped sweet peppers
              • 1/2 cup halved cherry tomatoes about 12 cherry tomatoes halved
              • 10 pitted kalamata olives
              • 3/4 cup thinly sliced red onions

              Fresh herbs

              • 1 tbsp finely chopped parsley
              • 1 tbsp finely chopped sweet basil
              • 1 tbsp finely chopped mint

              Seasoning

              • 1 tsp freshly cracked black pepper
              • 1.25 tsp Kosher salt or to taste

              Dressing

              Instructions

              Cooking the pasta

              • Bring to boil 6 cups of water with 3 tsp of salt.
              • When the water begins to boil, add the pasta and cook according to package instructions.
              • Once done, drain the pasta in a colander.
              • Wash under colander and allow it to sit until all water drains fully.

              Veggies and herbs

              • While the pasta cooks, strip the corn, halve the tomatoes and prep the remaining veggies.
              • Similarly, wash and pat dry the herbs.
              • Chop them as finely as possible and set aside.

              Tossing the salad

              • Once we have everything prepped, add the veggies and cooked pasta to a large mixing bowl.
              • Toss to combine.
              • Set aside until ready to serve.
              • Keep chilled if serving later.

              Adding the dressing

              • Pour the dressing over just before serving and combine everything together.
              • Serve immediately.

              Notes

              Nutrition values are given here as a courtesy. Please use this as a rough guide and consult a qualified nutrition expert if you are particular about micros and macros.

              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

              Serving: 1cup | Calories: 279kcal | Carbohydrates: 40g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 1706mg | Potassium: 650mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2296IU | Vitamin C: 76mg | Calcium: 120mg | Iron: 2mg
              Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

              Explore more pasta recipes