Recipe Index

Air Fryer Aloo Tikki Recipe

March 13, 2022 By anusha 8 Comments

Aloo Tikki Recipe is the base for many Chaat variations in India. In this post, I will walk you through how to make these in the air fryer. This is an easy no onion garlic recipe that features all things delicious including nuts, raisins and Paneer. The best thing about these Aloo Paneer Tikkis is that you can make a big batch in one go easily.

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Pro Tips

Once the potatoes are boiled, drain them completely in a colander and then peel them. If there is any water in the potatoes, the mixture will become soggy and wont hold shape.
Mash the potatoes to a smooth mixture. I recommend grating the boiled potatoes if you are a beginner.
Use a block of paneer instead of cubed paneer. This helps in grating easily.
If you are a rookie, you can use a dessert ring to shape the Tikkis. Alternatively, you can also use Sushi shapers to shape the Tikkis.

Method

Prep Work

Wash, halve and boil the potatoes. Drain them completely, allow them to cool and peel the potatoes. Grate the paneer.

Making the Tikki mixture

To a mixing bowl, add the boiled potatoes, ground spices, cashews, raisins, crushed coriander seeds, grated paneer, salt, finely chopped ginger and chopped cilantro. Bring together everything, mash the potatoes, mix and combine everything to a stiff dough.

Shaping the Tikkis

When done, divide the mixture into 15 equal portions. Shape each portion into a 1 inch thick roundel, like you see in the picture.

Air fryer temperature and settings

Brush each Tikki with 1/4 tsp oil or spray them with an oil spray. Arrange them in the air fryer basket in a single layer. Air fry for 12 minutes at 350F (180C). At the half way mark, flip the Tikkis with a wooden or silicon spatula and continue to finish cooking the other side.

In picture 7, the Tikkis are shown after 1/2 way mark (after 6 mins of air frying). Picture 8 shows the fully air fried Tikkis ( 12 mins of air frying).

Oven Method

If you do not have an air fryer, you can also make this in the oven. In fact, the oven method is the best for making a large batch of these yummy treats. Preheat oven to 350F (180C). Arrange the shaped Tikkis on a lined baking sheet. Brush each roundel with 1/4 tsp oil.

Bake in the preheated oven for 15 minutes. Flip the Tikkis after the 8th minute and continue to finish baking for the remaining time.

Stovetop Method

No air fryer or oven? No sweat at all! Heat a cast iron gridle and brush the surface with 1 tbsp oil. Place about 5 to 6 shaped roundels on the gridle and cook on medium flame until golden brown on both sides.

A batch of these take about 3 to 4 minutes on medium heat when cooked on stovetop. My favorite gridle for this is the 10 inch Lodge Cast Iron gridle. Alternatively, a 10 inch skillet also works here.

More Rice Recipes

air fryer aloo paneer tikkis served over a rustic serving tray lined with unbleached parchment paper. Green chutney and sweet chutney in two small bowls placed on the platter. Cilantro leaves as garnish and a spoon by the side.

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5 from 7 votes

Aloo Tikki

Potatoes, Paneer, nuts and raisins come together in this easy snack that also make for great burgers.

Prep Time10

Cook Time30

Course: Appetizer, Snacks

Cuisine: Indian

Servings: pieces

Calories: 58kcal

Equipment

1 Air fryer or Oven . Please refer blog post for various cooking methods
1 Mixing bowl
1 Sauce Pan
1 set of measuring spoons and cups
1 Spatula

Ingredients

10 oz boiled and peeled potatoes Use 3 medium size potatoes and boil in a sauce pan.
1 cup grated panner
12 cashews chopped roughly
3 tbsp Raisins
1 tsp crushed coriander seeds
1 tsp ground cumin
1 tsp Garam masala
1.5 tsp Red paprika
1.5 tsp very finely chopped ginger
3 tbsp finely chopped cilantro
1.5 tsp Kosher salt or to taste
2 tbsp vegetable oil

Instructions

Prep Work

Wash, halve and boil the potatoes.
Drain them completely, allow them to cool and peel the potatoes.
Grate the paneer.

Making the Tikki mixture

To a mixing bowl, add the boiled potatoes, ground spices, cashews, raisins, crushed coriander seeds, grated paneer, salt, finely chopped ginger and chopped cilantro.
Mash the potatoes, mix and combine everything to a stiff dough.
Shaping the Tikkis
When done, divide the mixture into 12 equal portions.
Shape each portion into a 1 inch thick roundel.
Air fryer temperature and settings
Brush each Tikki with ¼ teaspoon oil or spray them with an oil spray.
Arrange them in the air fryer basket in a single layer. Air fry for 12 minutes at 350F (180C).
At the half way mark, flip the Tikkis with a wooden or silicon spatula and continue to finish cooking the other side for the remaining 6 mins.

Oven Method

Preheat oven to 350F (180C).
Arrange the shaped Tikkis on a lined baking sheet.
Brush each roundel with ¼ teaspoon oil.
Bake in the preheated oven for 15 minutes.
Flip the Tikkis after the 8th minute and continue to finish baking for the remaining time.

Stovetop Method

Heat a cast iron gridle and brush the surface with 1 tablespoon oil.
Place about 5 to 6 shaped roundels on the gridle and cook on medium flame until golden brown on both sides.

Notes

Air fryer timings and settings may vary depending on the capacity, model and brand.
Nutritional values provided here are a rough estimate and given as a courtesy.
Please refer the blog post for tips and tricks to make the best Aloo Tikki.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

Air Fryer Broccoli With Chili Crisp

March 11, 2022 By anusha 7 Comments

Meet our latest favorite snack- three ingredient air fryer broccoli with chili crisp. Wondering what chili crisp is? I will get to that in a bit. But before that, here is why you should cook broccoli only in the air fryer- It is ridiculously simple, effortless and so delicious that you cannot stop making it.

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Have I told you how much I love my air fryer yet? In case I have not, you can consider this as my declaration of undying love for my air fryer. To put it in a very English style, it is this wicked appliance that has changed lives forever. I m quite new to this air frying business and I must admit, I am chuffed about its versatility.

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Lao Gan Ma- Spicy Chili Crisp

If you have read the title and are wondering what Chili crisp, let me put it in one short sentence- It is the condiment that will make your life so much better. To elaborate, this is an Asian condiment that is a concoction of crispy chili flakes and garlic in oil.

Lao Gan Ma is a popular brand that makes this amazing condiment. You can find this is Asian supermarkets and it is absolutely worth all the hype.

5 ways to use Lao Gan Ma Chili Crisp

Spoon some of it over your daily eggs. And jazz up your breakfast.
Add some to your fried rice or ramen.
Or use it as a marinade for Paneer and tofu dishes.
You can add it as a topping on your soups. The crispy garlic adds a welcome bite to the otherwise smooth texture of soups.
Try adding some to your pasta. Begin with Aglio Olio and thank me later.

Ingredients

I have just used two ingredients for this recipe.

Broccoli

Choose the greenest, freshest broccoli you can find. I recommend picking heads that have a tender stem. These roast beautifully and taste juicy.

Lao Gan Ma Chili crisp

Although I have used this particular brand, you can use other brands of this sauce too. So what if you do not have access to this?

Lemon juice

When I was a 12 something kid, my aunt introduced me to the concept of squeezing some lemon on to veggies and salads. I have never looked back since. For me, any roast vegetable dish is incomplete without some lemon juice. While this is optional, it is highly recommended.

Substitutes for Chili Crisp

You can use 1 tsp oil, 1 tsp garlic powder and 1/2 tsp salt instead of the Lao Gan Ma sauce. These work well for making some crispy air fried broccoli too.

Expert tips

Here are some things that I have observed while roasting veggies. I hope you find these pointers useful, especially if you are a beginner.

Always make sure that the veggies are dry and free from any kind of moisture. When there is moisture, the veggies begin to steam instead of roasting.
Do not over crowd them in the pan. This again releases steam and the veggies become soggy.
When roasting veggies like broccoli or cauliflower, do not roast them for too long or in very high temperatures. Doing either of these will dry the veggies out and they wont be juicy after they are done roasting.
I recommend using a salad spinner to dry the chopped veggies. Yes, a salad spinner is not just great for greens but also for chopped veggies. Alternatively, you can wipe them dry with a paper towel and then dry under the fan for a few minutes.

Shelf life, Make ahead and Storage

These crispy broccoli florets are best when they are made fresh and served immediately. However, you can make them ahead if you desire. Air fried broccoli keeps well in an air tight container in the fridge for 2 days.

A word of caution though- the broccoli will not be crispy after it cools down. They soften up but are still good to eat. To serve refrigerated broccoli, gently warm them up in a microwave for 1 min and serve.

Recipe Notes

The chili crisp oil has salt added to it and this is more than sufficient for the quantity of broccoli mentioned in this recipe. However, if you prefer a little more salt, please add up to 1/2 tsp salt to the broccoli while tossing.
The roasted broccoli loses its crispy texture once it cools down fully. For this reason, I recommend serving it immediately after air frying.

Method with pictorial

Prep Work

Our first step is to prep the broccoli. Chop the base of the broccoli and separate the florets. Place them in a colander and wash them thoroughly under water.

When done, place them in a salad spinner and spin to dry or wipe them with a paper towel. Spread them out on a kitchen towel and allow to dry under the fan for a few minutes.

Tossing the broccoli

In a mixing bowl, place the prepared broccoli florets. Add the chili crisp oil to the broccoli and gently rub it onto the florets.

Air frying

Arrange the broccoli pieces in the air fryer basket. When arranging, make sure they are not crowded. I have a 6 quart air fryer and so I could fry the entire batch in one go. If your air fryer basket is smaller, I recommend roasting the broccoli in two batches.

Air fryer timings

Roast in the air fryer at 375 F (190 C) for 8 minutes, shaking at the half way mark. When done, transfer to a serving tray and squeeze lemon juice. Serve immediately.

Oven roasted broccoli

If you do not have an air fryer, you can make these in the oven too. Preheat the oven to 400F (200C). On a baking sheet, arrange the broccoli florets in a single layer. Make sure there are no overlaps.

Bake in the preheated oven for 15 to 20 minutes tossing them around the 8th minute mark. Continue to bake them till they are crisp and brown around the edges. Once done, squeeze lemon juice over the roasted pieces and serve immediately.

More Ways To Cook Broccoli

broccoli tossed with chili crisp air fried till crisp

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5 from 7 votes

Air fryer broccoli with spicy chili crisp

This 3 ingredient crispy air fryer broccoli is so good. And it is effortless and quick to rustle up.

Prep Time10

Cook Time8

Course: Appetizer, Snack

Cuisine: International

Servings:

Calories: 82kcal

Equipment

1 Air fryer
1 Mixing bowl
1 set of measuring spoons

Ingredients

1 pound broccoli florets
1 tbsp Spicy chili crisp
1 tbsp lemon juice or adjust to your liking

Substitutes for Spicy Chili Crisp

1 tsp Garlic powder
1/2 tsp salt or to taste
1 tsp Oil

Instructions

Prep Work

Chop the base of the broccoli and separate the florets.
Place them in a colander and wash them thoroughly under water.
When done, place them in a salad spinner and spin to dry or wipe them with a paper towel.
Spread them out on a kitchen towel and allow to dry under the fan for a few minutes.

Tossing the broccoli

In a mixing bowl, place the prepared broccoli florets.
Add the chili crisp oil to the broccoli and gently rub it onto the florets.

Air frying

Arrange the broccoli pieces in the air fryer basket.
When arranging, make sure they are not crowded.
Roast in two batches if your basket is small.

Air fryer timings

Roast in the air fryer at 375 F (190 C) for 8 minutes, shaking at the half way mark.
When done, transfer to a serving tray and squeeze lemon juice.
Serve immediately.

Oven roasted broccoli

Preheat the oven to 400F (200C). On a baking sheet, arrange the broccoli florets in a single layer.
Make sure there are no overlaps.
Bake in the preheated oven for 15 to 20 minutes tossing them around the 8th minute mark.
Continue to bake them till they are crisp and brown around the edges.
Once done, squeeze lemon juice over the roasted pieces and serve immediately.

Notes

The chili crisp oil has salt added to it and this is more than sufficient for the quantity of broccoli mentioned in this recipe. However, if you prefer a little more salt, please add up to 1/2 tsp salt to the broccoli while tossing.
The roasted broccoli loses its crispy texture once it cools down fully. For this reason, I recommend serving it immediately after air frying.
Air fryer timings will vary based on the brand, capacity and model.
Please refer the blog post for expert tips on roasting veggies.
Nutritional information shared is a rough guide and is given as a courtesy.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

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 :).

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Avocado Toast- 4 ways (Vegan)

March 10, 2022 By anusha 7 Comments

Avocado toast probably won the internet some half a decade back. But as you all know, I m this lazy person who takes forever to share these kind of recipes. Well, better late than never, isn’t it? So, here we are with 4 delicious ways of making some creamy, flavor packed and vegan avocado toasts.

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I make avocado toast almost every week. It truly amazes me when I think that I have not shared my ways of doing this on the blog. Over the years, I have experimented so much with this trend. I guess the only trend I m yet to hop on to is the grated egg avocado toast version.

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Like they say, all in good timing. This week, I intend to share a few healthy snack recipes. And this is the first. In our house, we love this toast as breakfast and as a quick bite at the 5 PM mark.

Ingredients

Think of this recipe as a building block. The base remains the same. The ideas for the toppings are endless. I m just going to share four topping ideas which are our favorite. Check out the variations section for more topping ideas.

Bread

Any bread is great for this toast. On the day I made this, I used a sourdough Panini bread. You can also use rye bread or just regular whole wheat bread. All of these taste great. Other breads that work well for this include the classic focaccia and regular white sandwich bread.

Smashed avocado

We love smashed avocado in our house. It is our favorite dip and I use just 4 ingredients to make the creamiest smashed avocado. To make the best smashed avocado, use ripe avocados. And then some garlic. Because, garlic makes everything better.

Vegetables

As someone who loves crisp salad veggies, it is impossible for me to not add them to my snacks. For the variations mentioned here, we will be using fresh cucumbers, tomatoes, onions and herbs.

Condiments

I have used three different condiments here. Almond cilantro pesto, Gochujang sauce and Za’atar spice blend are what I have used.

Method

Make the base

To begin with, pit the avocados and scoop the flesh out. Transfer to a mixing bowl. Add lemon juice and salt. Mash well with a fork. Add the grated garlic and mix well. This is our smashed avocado.

Toast the bread

Next step is to toast the bread. This is optional but recommended. Heat a girdle with vegan butter. Place the bread slices and toast till golden. Do this on low heat to get an evenly golden and crisp crust.

If you do not want to use vegan butter, you can also use light olive oil instead. Alternatively, you can leave the oil or butter out and pop the bread in a toaster. I do not have a toaster and so, I chose to toast the bread on a gridle.

Korean Style Avo Toast

Our first version is a Korean inspired toast featuring our base + a hot and sweet Gochujang sauce. To make this, apply 2 tablespoon of smashed avocado on the toasted bread. Spread it evenly.

In a bowl, combine 2 teaspoon Gochujang sauce and 1 tsp maple syrup. Stir well. Drizzle this sauce over the toasted bread. Arrange 6 to 8 slices of cucumber on the bread. Pour the remaining sauce over the cucumber. Serve immediately.

Cucumber, Olive and Mint Avo Toast

For the second version, we are not going to be adding any condiment. Once you have spread the smashed avocado on the toasted bread, arrange the cucumber slices, pitted green olives and top with fresh mint. Enjoy immediately.

Za’atar Avo Toast

If I have to pick one favorite spice blend, I think I will go with Za’atar. Maybe its the thyme. Maybe it s the sesame. I do not know. But its magic. For this version, 2 thin tomato slices over the smashed avocado. Place 2 thin slices of onions on this. Sprinkle 1 tsp Za’atar over this. Garnish with finely chopped parsley if desired. Enjoy.

Pesto Avo Toast

This one is a classic that never fails. Arrange thinly sliced tomatoes and onions over the smashed avocado. Spoon 2 tsp of Pesto over this. I have used my homemade almond cilantro pesto for this but you can also use regular basil pesto. Once done, garnish with finely chopped basil and parsley and dig in.

Variations

Low carb avocado toast

If you are not keen on eating bread, then you can use roasted sweet potato as a base and make the same toast. To make sweet potato avocado toasties, scrub the sweet potatoes and slice them thickly. Brush with olive oil and roast in a preheated oven at 425 F for 5 minutes.

At the 5th minute mark, flip the sweet potato slices and continue to bake for another 3 to 4 minutes or until they are cooked through. Now, use these roasted sweet potato slices as a base for your toast instead of regular bread.

Other variations

Top them with nuts. Add toasted walnuts, almonds or even peanuts for crunch and some Omega 3 boost.
Sprinkle seeds. Toasted flax seeds, hemp seeds, pepitas and sunflower seeds are all great as toppings.
Include microgreens. We love alfalfa sprouts and fenugreek sprouts. Other microgreens can also be used to give the toast a nice nutrition boost.
Use a combination of veggies like roasted beets, carrots or even butternut squash as a topping. All of them taste really delicious.

Recipe Notes

Toasting the bread is optional but it gives a nice crispy texture to the bread.
I do not recommend storing the smashed avocado for longer than a day in the fridge. So, I always make it fresh whenever we are ready to eat.
Enjoy the toast as soon as you assemble them. These are best eaten warm.

Serving Suggestions

If you are serving this as an after-school snack, add some fruits or chips to make it a kid-friendly filling meal. You can also add some dried fruit or nuts.

Another option is to serve this with fresh fruit juice or a smoothie. This is great if you are looking for a mid-morning or post- workout snack.

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Sweet Potato And Chickpeas Curry

February 26, 2022 By anusha Leave a Comment

This easy sweet potato and chickpeas curry has so many good things about it. Where do I start? Hmmm… let me see. To begin with, it is vegan. And then it is also gluten-free. But wait. It also has no oil. It gets even better. Because this is an Instant Pot and stove-top friendly recipe that just needs one pan or pot.

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Sold on the idea? Good. Let us get started. This is what I call an almost dump and go recipe, in the sense that we will be finishing off with a few ingredients towards the end. More on that later. But for now, let us have a look at the ingredients, shall we?

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Ingredients

Most of the ingredients in this curry are pantry staples. We won’t be using anything exotic with the exception of curry powder and ground coriander.

Garlic+Onions

Since this is a zero-oil recipe, I recommend using white or yellow onions. These are less pungent when compared to the red ones and are ideal for these type of curries that are subtle in flavor.

Ginger Garlic Paste

The first time I made the curry, I did not add the ginger garlic paste. I felt something was amiss. This otherwise mild recipe needs some heat and ginger was the perfect addition. And there really is no such thing as too much garlic, is there?

Ground spices

An interesting mix of spice blends go into this curry. We will be using Garam Masala, Curry powder, ground turmeric and some smoked paprika here. If you are looking for a spicier version, I recommend adding 3/4 teaspoon cayenne as well.

Tomatoes

Let me tell you a secret. I absolutely loathe chopping tomatoes. And that is exactly why you will always find tins of chopped tomatoes in my pantry. This curry used canned chopped tomatoes and that is one more reason why this is my go-to curry recipe for a busy week night.

Liquids

To bring out the best in this recipe, I recommend using vegetable stock. Try to use low-sodium vegetable stock for a healthier version. But if you cannot source some, no sweat. You can always use plain water as well.

Sweet potatoes

I have used the Garnet variety of sweet potatoes for this curry. These have a beautiful orange flesh and are ideal for cooking in the Instant Pot. You can also use Japanese sweet potatoes instead.

Chickpeas

We will be using canned chickpeas for making this curry. To use canned chickpeas, drain them in a colander. Do not throw away the liquid. This is what is called as aqua-faba and is a great substitute for eggs. Once you drain the chickpeas, wash them thoroughly under running water. That is it.

Coconut milk

To give this curry a rich and creamy texture and mouth-feel, we will be adding coconut milk after it is cooked. I have used canned coconut milk that is low fat and thin. Please do not use coconut cream for this recipe.

Not a fan of coconut milk? You can use unsweetened natural almond milk or 1/4 cup cashew cream instead. Both taste just as delicious.

Lemon juice

I highly recommend adding this to the curry because it balances all the flavors and tastes beautifully.

Cilantro

This simple curry thrives on cilantro for that burst of freshness and flavor. While you can always skip it, adding some will definitely give the curry a brilliant flavor.

Shelf life and storage

This curry is freezer-friendly. To freeze leftovers, divide into 1 cup portions, label and freeze. Thaw in the fridge overnight or at room temperature for 2 hours. Once thawed, reheat over gentle flame and serve hot.

When frozen correctly, this curry keeps well for 3 months in the freezer. You can also keep this curry refrigerated in a clean air tight container for 3 days.

Variations

Add more veggies. Other vegetables you can tip into the pot include zucchini, carrots, regular potatoes and butternut.
Use other beans. Chickpeas can be substituted with canned navy beans or canned kidney beans.

Recipe Notes

Peel and chop the sweet potatoes into cubes that are of the same size. This helps in even cooking.
Do not simmer the curry for more than 3 minutes after adding the coconut milk. Coconut milk should not be simmered for long or on high heat.
If you are making this curry on the stove-top, use a heavy bottomed pan like a Dutch oven. Make sure to stir the curry every now and then to prevent the bottom from burning.

Method

Prep

Drain the chickpeas in a colander, rinse under water and set aside. Peel and chop the sweet potatoes, garlic and onion. Assemble the rest of the ingredients.

In the Instant Pot

Wipe the inner pot dry and insert it into the Instant Pot. Add the garlic, onions, ginger garlic paste, ground spices, salt, sweet potatoes, drained chickpeas, chopped tomatoes and 2 cups vegetable stock in the pot in this order. Stir well.

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

Instant Pot Timings and Mode

Plug in the Instant Pot, press PRESSURE COOK -HIGH PRESSURE and set the timer to 7 minutes. Wait for the cooking cycle to complete. PRESS CANCEL when done. Now, immediately do a quick pressure release by turning the VALVE to VENTING.

Open the lid and stir to combine. Now, add the coconut milk and lemon juice. Mix well. PRESS SAUTE-NORMAL for 2 minutes and wait for the SAUTE CYCLE to COMPLETE. Garnish with finely chopped cilantro. Serve hot with rice or Naan.

Stovetop method

Water saute

To a 6 quart Dutch oven, add the garlic, ginger garlic paste and onions. Add salt and 1/4 cup water. Now, cook this till the garlic and onions become soft. This takes around 4 to 5 mins on medium heat. This is the most important step. Do not rush through this process or your curry will have a predominant raw onion and garlic flavor.

Cooking sweet potatoes

When done, add the remaining ingredients except the coconut milk, lemon juice and cilantro. Stir well to combine. Continue to cook until the sweet potatoes are soft and tender but still hold shape.

Finishing

This will take about 10 to 15 minutes on low to medium heat. When done, add the coconut milk and lemon juice and stir well. Simmer on low heat for 2 to 3 minutes. Garnish with cilantro and serve hot.

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vegan sweet potato and chickpea curry serve in an asymmetrical bowl placed over a similar asymmetrical deep plate. Kept on a burlap mat against a black backrdrop. Cilantro leaves scattered by the side.

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Sweet Potato and chickpeas curry

This naturally vegan and gluten free curry is the answer to all busy week night woes. With just 10 minutes of prep and minimal baby sitting, this warm curry is a perfect meal when served with rice or Naan.

Prep Time10

Cook Time10

Instant Pot Pressure Building Time15

Course: Mains

Cuisine: Fusion, International

Servings: people

Equipment

1 chopping board
1 peeler
1 sharp knife
1 Colander
1 6 quart Instant Pot or 6 quart Dutch oven or a similar heavy bottomed pan.
1 ladle

Ingredients

1.5 tbsp peeled and sliced garlic
1 cup finely chopped white onions
1 tsp ginger garlic paste
3/4 tsp ground turmeric
1 tsp garam masala
1 tsp curry powder
1.5 tsp smoked sweet paprika
Salt to taste
1 pound sweet potatoes peeled and chopped
1 can chickpeas drained (14 oz can)
1 can chopped tomatoes (14 oz)
2 cups vegetable stock
1 cup low fat coconut milk
1 tbsp lemon juice freshly squeezed
2 tbsp chopped cilantro leaves

Instructions

Prep

Drain the chickpeas in a colander, rinse under water and set aside.
Peel and chop the sweet potatoes, garlic and onion.
Assemble the rest of the ingredients.

In the Instant Pot

Wipe the inner pot dry and insert it into the Instant Pot.
Add the garlic, onions, ginger garlic paste, garam masala, ground turmeric, sweet paprika, curry powder, salt, sweet potatoes, drained chickpeas, chopped tomatoes and 2 cups vegetable stock in the pot in this order.
Stir well.
Ensure that the sealing ring has been fitted properly into the lid.
Close the Instant Pot and turn the VALVE TO SEALING.

Instant Pot Timings and Mode

Plug in the Instant Pot, press PRESSURE COOK -HIGH PRESSURE and set the timer to 7 minutes.
Wait for the cooking cycle to complete.
PRESS CANCEL when done.
Now, immediately do a quick pressure release by turning the VALVE to VENTING.
Open the lid and stir to combine.
Now, add the coconut milk and lemon juice.
Mix well. PRESS SAUTE-NORMAL for 2 minutes and wait for the SAUTE CYCLE to COMPLETE.
Garnish with finely chopped cilantro.

Notes

Peel and chop the sweet potatoes into cubes that are of the same size. This helps in even cooking.
Do not simmer the curry for more than 3 minutes after adding the coconut milk. Coconut milk should not be simmered for long or on high heat.
If you are making this curry on the stove-top, use a heavy bottomed pan like a Dutch oven. Make sure to stir the curry every now and then to prevent the bottom from burning.
Instant Pot timings may vary based on geographic locations.
Nutrition values mentioned are approximate estimates. Please consult a certified nutrition expert for more insights.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

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

More Instant Pot Recipes

Palak Khichdi- Instant Pot & Stove Top

February 14, 2022 By anusha 5 Comments

Palak Khichdi ; a creamy medley of spinach, rice and moong lentils, is what we call the best comfort food ever. May it be after a long work day or when one of us is sick or when we do not have the energy to cook or order take-out, this easy meal wins in each of these situations. This quick one pot meal uses frozen spinach and peas. So, all you have to do is just chop some onions and garlic.

My love for Khichdi began in Baroda. I owe it to my house help S, for having taught me this simple, rustic and nutritious recipe. When winter used to be at its coldest back there, she used to bring home bunches of fresh spinach and mounds of green peas. She wouldn’t stop there.

Back bent and sitting cross legged in my sunny balcony, she used to sort all of these and put them away for all the forthcoming wintery special meals including this Khichdi. I miss her so much and this recipe is in memory of her.

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Ingredients

Ghee

Like any Khichdi worth its salt, this also uses ghee. But if you must make a vegan version, use cold-pressed peanut oil in its place. I will not recommend using butter or coconut oil for this.

Whole spices

A long time ago, I learned that bay leaf does magic to any dish. And that is true for this recipe as well. For the Tadka (tempering), we will be using bay leaves and cumin seeds.

Lahsooni Palak Kichdi

Wondering what Lahsoon is? Well, Lahsoon in Hindi means garlic. After all what is life without garlic? Right? This simple dish thrives on garlic for flavor. So, please do not skip it.

Onions+ ground spices

I have used regular red onions plus basic pantry staples like ground coriander, paprika and turmeric for this. That is all we will be needing for spicing and flavoring this dish.

Rice

While many Khichdi recipes call for short grained rice, I have used Basmati for this one. You can also use regular Sona Masoori rice or even Jeera Sar rice for making this dish.

Moong

Moong lentils are easy on the stomach and known to keep acidity at bay. This is my go-to lentil if I m cooking Dal for dinner. If you want to switch the lentils or experiment with this recipe, you can also use red lentils (Masoor Dal) in its place. Another option is using split green moong dal. If you are using the latter, I recommend soaking it in warm water for 30 minutes ahead of cooking.

Spinach and peas

For convenience sake, I opted for frozen spinach and peas. You can always use fresh spinach and peas. You will need 200 grams finely chopped spinach for this recipe along with 3/4 cup fresh shelled peas.

Water

For this Kichri, we will be adding water at two stages. The first stage is when we will pressure cook everything. The second stage is where we will adjust the consistency by adding hot water. Please do not use cold water while adjusting the consistency. The water should be boiling hot.

Variations

You can use a combination of lentils – Moong and Masoor. This will give a nice protein boost as well.
Switch the Basmati to any short grained rice. Remember to add 1 cup more water while pressure cooking, if you are doing this. You can also use Kali Jeera, Ambe Mohar or Govindobhog variety of rice for this recipe.
Add more veggies for a more nutritious and colorful meal. Carrots, zucchini, cauliflower, broccoli, potatoes and beans are all great.

Serving Suggestions

Any Kichdi tastes best when served with pickles, yogurt and Papad. If you are looking for other interesting ways to serve this rustic dish, I suggest pairing it with Gujarati Kadhi or a chilled cucumber Raita.

Palak Kichdi for Babies

You can easily make this a wholesome meal for babies. Aditi, my daughter has always enjoyed this with yogurt. I recommend this for babies who are 11 months and older. Skip the red paprika if you are making a baby-friendly version.

Recipe Notes

Soaking rice and lentils is recommended to minimize cooking time.
I have used frozen spinach and peas for convenience. Baby spinach also works well here. Use pre-washed baby spinach for making the prep work a breeze.
Use a 3 liter deep pressure pan for making this recipe to avoid spills and overflows.
Pressure cook on medium flame to avoid burning or the rice sticking to the bottom.
There is no need to thaw the frozen spinach or peas. Just add them directly and cook away.
You can make this recipe in the Instant Pot as well. Refer the Instant Pot Method under the ‘Method’ column for timings and mode. If you are using the Instant Pot, you can make this without ghee as well.
The water should be boiling hot when you add it to the cooked khichdi. Adding cold water will make it gloopy and lumpy.
After cooking the Kichdi, fish out the bay leaves and discard them.

Method

Prep work

Wash the rice and lentils in a colander. Add this to a mixing bowl, add water and let it soak for 10 minutes. In the meantime, chop the onion and garlic and assemble the remaining ingredients

Instant Pot Palak Khichdi (No Oil)

Insert the inner pot into the Instant Pot. Add the bay leaf, cumin seeds, garlic, onions, the ground spices and salt. Drain the soaked rice and lentils and add this to the inner pot. Add frozen spinach cubes and peas. Now, add 4 cups water and stir to combine.

Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the Instant Pot and turn the VALVE TO SEALING. Plug in the Instant Pot and turn on PRESSURE COOK MODE (MANUAL in OLDER MODELS) on HIGH for 6 MINS. Allow the cooking cycle to complete. Wait for the pressure to release naturally.

When the natural pressure release is complete, PRESS CANCEL and open the lid. Stir the khichdi once with a ladle. Add 1 cup boiling water and combine well. Now turn on SAUTE MODE – NORMAL for 2 minutes and allow the Khichdi to simmer.

Once done, serve piping hot with pickles and Papads.

Pressure Cooker Palak Dal Kichdi

To make this in a stovetop pressure cooker, heat a 3 liter deep pressure pan with ghee or oil. When hot, add the cumin seeds and bay leaves. Allow the spices to crackle. Once done, add the garlic and sauté on medium flame till garlic begins to brown.

Now, add the finely chopped onions and fry them till soft. Tip in the ground spices and mix well. Sauté on medium flame for 20 seconds and immediately add the peas and spinach. Stir once. Drain the soaked rice and lentils. Add 4 cups water to this. Now, add the rice+lentils+water to the cooker. Stir to combine.

Insert the sealing ring into the pressure cooker lid and close the cooker. Put on the whistle and cook on medium flame for 4 whistles. This takes roughly 15 minutes. When done, wait for the pressure to release naturally.

After the pressure releases, open the lid. Mix once or twice. Add 1 cup boiling water and stir well but carefully. Simmer on low heat for 2 to 3 minutes. When done, serve hot with accompaniments of your choice.

creamy palak khichdi served in an iron wok placed over a burlap mat on a wooden chopping board. Gujarati Kadhi served as an accompaniment. Wooden spoon by the side of the wok.

Print Recipe

4 from 1 vote

Palak Khichdi

Creamy Palak Khichdi with spinach, fragrant Basmati and Moong lentils is a wholesome one pot meal that comes together in a jiffy.

Prep Time15

Cook Time10

Course: Main Course, Mains

Cuisine: Indian, North Indian

Servings: persons

Calories: 310kcal

Equipment

1 6 quart Instant Pot or 3 liter capacity stovetop Pressure Cooker
1 Mixing bowl
1 set measuring cups and spoons
1 ladle

Ingredients

For soaking rice and lentils

6 tbsp Moong lentils
3/4 cup Basmati rice
2 cups water

For the Spinach Kichdi

1.5 tbsp ghee or peanut oil (read blog post for more details)`
2 small bay leaves
1.5 tsp cumin seeds
1 tbsp finely chopped garlic
1 cup finely chopped onions
1 tsp red paprika (red chili powder)
1.5 tsp ground coriander
1 tsp ground turmeric
2 tsp Salt or to taste
200 grams frozen spinach
3/4 cup frozen peas
4 cups water
1 cup boiling hot water

Instructions

Prep work

Wash the rice and lentils in a colander.
Add this to a mixing bowl, add 2 cups water and let it soak for 10 minutes.
In the meantime, chop the onion and garlic and assemble the remaining ingredients

Instant Pot Palak Khichdi (No Oil)

Insert the inner pot into the Instant Pot.
Add the bay leaf, cumin seeds, garlic, onions, the ground spices and salt.
Drain the soaked rice and lentils and add this to the inner pot.
Add frozen spinach cubes and peas.
Now, add 4 cups water and stir to combine.
Ensure that the sealing ring has been fitted properly into the Instant pot lid.
Close the Instant Pot and turn the VALVE TO SEALING.
Plug in the Instant Pot and turn on PRESSURE COOK MODE (MANUAL in OLDER MODELS) on HIGH for 6 MINS.
Allow the cooking cycle to complete.
Wait for the pressure to release naturally.
When the natural pressure release is complete, PRESS CANCEL and open the lid.
Stir the khichdi once with a ladle.
Add 1 cup boiling water and combine well.
Now turn on SAUTE MODE - NORMAL for 2 minutes and allow the Khichdi to simmer.
When done, serve hot.

Pressure Cooker Palak Dal Kichdi

To make this in a stovetop pressure cooker, heat a 3 liter deep pressure pan with ghee or oil.
When hot, add the cumin seeds and bay leaves.
Allow the spices to crackle.
Once done, add the garlic and sauté on medium flame till garlic begins to brown.
Now, add the finely chopped onions and fry them till soft.
Tip in the ground spices and mix well.
Sauté on medium flame for 20 seconds and immediately add the peas and spinach.
Stir once.
Drain the soaked rice and lentils.
Add 4 cups water to this.
Now, add the rice+lentils+water to the cooker.
Stir to combine.
Insert the sealing ring into the pressure cooker lid and close the cooker.
Put on the whistle and cook on medium flame for 4 whistles. This takes roughly 15 minutes.
When done, wait for the pressure to release naturally.
After the pressure releases, open the lid.
Mix once or twice.
Add 1 cup boiling water and stir well but carefully.
Simmer on low heat for 2 to 3 minutes.
When done, serve hot with accompaniments of your choice.

Notes

Soaking rice and lentils is recommended to minimize cooking time.
I have used frozen spinach and peas for convenience. Baby spinach also works well here. Use pre-washed baby spinach for making the prep work a breeze.
Use a 3 liter deep pressure pan for making this recipe to avoid spills and overflows.
Pressure cook on medium flame to avoid burning or the rice sticking to the bottom.
There is no need to thaw the frozen spinach or peas. Just add them directly and cook away.
You can make this recipe in the Instant Pot as well. Refer the Instant Pot Method under the 'Method' column for timings and mode. If you are using the Instant Pot, you can make this without ghee as well.
The water should be boiling hot when you add it to the cooked khichdi. Adding cold water will make it gloopy and lumpy.
After cooking the Kichdi, fish out the bay leaves and discard them.
Instant Pot timings may vary based on geographical locations.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

More Instant Pot Rice Recipes

Vegan Ranch Dip

February 10, 2022 By anusha Leave a Comment

This creamy vegan ranch dip is just what you need with all your appetizers, this Super Bowl season. We love it so much that we use it as a sandwich spread too. I am sure you will love this nut-free, dairy-free and low carb ranch sauce. And you know what is the best part? This has no added preservatives or added colors.

I love ranch. It is and will always be my favorite sauce in all my subs. But I also know that the real deal comes with calories. That is exactly why I experimented a few times and came up with this low calorie ranch sauce. You can also use this as a dressing for your salads.

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Before you begin to wonder why this sauce looks a light green, let me explain. We love our herbs. Usually, herbs are finely chopped and then added to the sauce. But, I chose to blend them with the base. And guess what, the flavor is amazing! You should try it to believe it.

Ingredients

Remember that this is a nut-free and dairy free recipe? That is why we will be using silken tofu as our base.

Silken tofu– This pudding like tofu is nothing short of amazing. From mousse to dressings, they are just fantastic as a base.
Herbs– What is ranch without ‘erbs? Fresh dill and parsley are our stars here.
Aromatics and flavors– Garlic and onion powder are indispensable in this recipe. I used fresh garlic cloves and onion powder. I just want to go ahead and add that onion powder has been a revelation in my pantry.
Jalapeno– It is this that made me fall in love with ranch initially. Chunky peppers full of flavor and very mild in terms of heat- exactly what we need for this recipe.
Vinegar– You cannot make this dip without vinegar. I have added regular white vinegar but you can also add apple cider vinegar. If you do not have either of these, I suggest that you add freshly squeezed lemon juice.
Salt and water– Adjust salt according to your taste. As for water, if you like the sauce to be thick, then I suggest using only 1/4 cup water. If you like it runny, more like a dip, then 1/3 cup will be perfect.

Shelf life and storage

Since this dip has a lot of fresh herbs, I tend to make it whenever we feel like some. I will not recommend freezing this since the texture changes after freezing. When stored in a sterilized glass jar, this keeps well for 5 days in the fridge.

Serving suggestions

Use this creamy sauce as a spread on sandwiches or even burgers.
Add them to Nachos.
Make a fusion mezze platter and include this dip.
Serve it as is with some appetizers. My favorite dish to serve alongside this are air fried mushrooms.

Recipe Notes

Use a high speed blender to blend all the ingredients. I have used my Ninja Foodi hot and cold blender here. This is not a sponsored post and I must mention that blending in this cool blender is a breeze.
Please store this dip only in a sterilized glass jar.
You can add 1/2 tsp freshly cracked black pepper after blending the dip if you like a spicier sauce. For us, the heat from jalapenos hit the spot perfectly and so, I skipped this.

Method

There really is nothing to do in this recipe except put everything in a blender and just blend till smooth.

Print Recipe

5 from 1 vote

Vegan Ranch Dip

This creamy vegan ranch dip is a low calorie version of the classic Ranch. Tastes great with all appetizers and as a sandwich spread.

Prep Time10

Course: Accompaniment, Dip

Cuisine: American

Servings: cups

Calories: 132kcal

Equipment

1 high speed blender

Ingredients

1/4 cup dill leaves
1/4 cup parsley
1 jalapeno sliced
1 peeled garlic clove
1 tsp onion powder
2.5 tbsp white vinegar
3/4 tsp Kosher salt or to taste
300 grams Silken tofu
1/4 cup water

Instructions

Place all the ingredients in a high speed blender.
Blend to a smooth sauce.
Transfer to a sterilized glass jar and use as required.

Notes

If you like a spicier ranch, you can also 1 tsp freshly cracked black pepper after grinding the sauce. I did not do this since the jalapeno itself was spicy.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

More Dips For Super Bowl

Falafel- Stovetop, Air Fryer & Oven

February 9, 2022 By anusha 4 Comments

This post is a complete guide for making falafel on the stovetop, using the air fryer or the oven. Falafel, a popular middle eastern street food, is wildly popular everywhere. This naturally vegan and gluten-free snack that grew to fame and for all the right reasons, if I may say so.

We ate our first falafel in a small middle eastern restaurant. Praveen, who rarely appreciates food that is outside the Indian cuisine, loved it to bits and that is exactly how these became a regular in my kitchen. I have since tried many variations and methods for making them and I m going to share all of that here.

So, what is a falafel?

Falafels are deep fried fritters that are made using chickpeas. In Egypt, they use fava beans to make them while in Levant, they use white chickpeas. They shape these in to either balls or patties. These crispy fritters are served as a part of a Mezze platter or stuffed in Pita and served as sandwiches as well.

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Ingredients

Before we begin, please note that you can not make this recipe with canned chickpeas.

Chickpeas

Chickpeas, known as garbanzo in some parts of the world, are the main ingredient for this middle eastern classic. You will need dried chickpeas for making this recipe.

Herbs

Like all middle eastern recipes, this too banks on fresh herbs for flavor. We will be using a combination of parsley and cilantro.

Spices

The first thing that intrigued me about middle eastern food is their choice of spices. It is very similar to Indian cuisine and they use ground cumin, ground coriander and paprika in plenty. We will be using these ground spices here as well. In addition to this, we will also be using ground black pepper.

Onions and garlic

These add extra flavor and texture here. Please read the recipe notes for more details with respect to adding onions. I have used peeled garlic cloves here but you can also substitute them with 1.5 tsp garlic powder for this recipe.

Baking soda

Adding baking soda makes your falafels soft on the inside. These are great if you intend to use them as a stuffing in your sandwiches or in salads. But if you are planning to serve them as a snack, skip the soda-bicarb.

Oil

Use neutral flavored vegetable oil or canola oil for deep frying these.

Variations

Authentic falafel recipe only has the above mentioned ingredients. But since it has gained a lot of fandom, there are other variations to this too. You can also add some shredded veggies to the batter.

Shredded beets, carrots or cabbage and finely chopped spinach are great in this recipe.

Tips to make the best falafels ever

Use only dried chickpeas to make the best falafels ever.
Grind the soaked chickpeas +other ingredients in two batches to ensure even grinding.
The ground mixture should be slightly coarse and grainy. If the mixture is too smooth, the texture of the fried falafels will be pasty.
After grinding the mixture, it is very important to refrigerate it for at least 1 hour before frying. I even recommend refrigerating over night. Chilled mixture will shape up easily without falling apart and also absorb less oil.
Add the onions only just before you are ready to shape and fry them. Adding onions while grinding the mixture will make it watery and mildly bitter.
Baking powder should be added to the mixture only just before frying. We add this because it gives the fried balls a soft airy texture on the inside and crispy exterior. If you add baking powder before itself, the mixture will turn bitter.
While deep frying, ensure that the oil is hot. If the oil has not heated up properly, the falafels will be soggy and won’t cook through. To check if the oil has heated up to the correct temperature, drop 1/4 tsp of the wet mixture into hot oil. If it comes up floating immediately, the oil is ready.
Add only 4 to 5 shaped balls at one go while deep frying. Do not crowd the pan since this will reduce the oil temperature and make them soggy.

Serving suggestions

Make a salad bowl with these as a base. Add some fresh chopped veggies like cucumbers, tomatoes, onions and salad greens. Keep the falafels as the star ingredient in the salad. Finish with a squeeze of lime juice and tahini at the top.
Stuff them into pita pockets and serve as sandwiches.
Serve them with a dip. These taste delicious with some chilled Tzatziki.
Make them a part of Mezze and include dips like hummus and Baba Ganoush

Shelf life and Freezing

You can freeze both fried falafels and the ground mixture. If you want to freeze the wet mixture, shape them into patties or balls. Use a cookie scoop to divide the portions equally and easily.

Place the shaped balls at least 1 inch apart on a baking sheet lined with parchment paper. Return the baking tray to the freezer and wait for the shaped balls to freeze completely. When done, transfer the frozen balls to a freezer safe bag or container. Label them with the date correctly

To use the frozen falafel mix, heat up some oil and fry them in batches. There is no need to thaw the balls before frying.

How to freeze fried falafels?

Before freezing them, allow them to cool completely. Arrange the fried falafels, 1 inch apart, on a baking sheet lined with parchment paper. Place the baking sheet in the freezer and allow the balls to become solid and frozen fully. When done, transfer to a freezer-safe box or bag. Label the bag with name and date.

Thaw in the fridge for 3 to 4 hours and then microwave on high for 2 minutes. You can also heat it up in an oven preheated to 350 F (180 C) for 10 minutes, turning halfway through cooking time.

Shelf life

Uncooked falafels last upto 6 months in the freezer if stored in an air-tight bag or box. Cooked falafels will last for 3 months in the freezer if stored correctly. Do not refreeze thawed food ever.

Method

Making these high protein fritters is a two step process. The first process involves prepping the mixture for frying. The second process is frying the mixture.

First process- making the mixture

Hydrating the chickpeas

Place the dried chickpeas in a colander and wash them well. Transfer the washed chickpeas to a mixing bowl. Add 7 cups water and let them soak for 6 to 8 hours. I suggest doing this overnight.

Grinding the mixture

Drain the hydrated chickpeas in a colander. To a food processor or blender, add the soaked chickpeas, finely chopped parsley and cilantro, ground cumin and coriander, ground black pepper, garlic and salt. Now, pulse this mixture a few times to break down the chickpeas.

When done, add 1/4 cup water and blend to a slightly grainy mixture. This ground mixture will be wet and resemble a coarse meal. Transfer the ground mixture to a mixing bowl.

Refrigerating the mixture

This is the most important step in this recipe. Cover the bowl and refrigerate the mixture for at least 1 hour. I recommend at least 4 hours of refrigeration. This yields crispy falafels that do not soak up oil.

Adding onions and baking powder

Add finely chopped onions and the baking powder to the chilled mixture. Mix well.

Shaping the balls

Now, shape the mixture to evenly sized balls using a cookie scoop. If you intend to deep fry them, then shape them into balls. If you are going to bake or air fry them, I recommend shaping them into patties. In the middle east, they have a nifty shaping tool for shaping them into balls but a cookie scoop will do nicely too.

Deep-frying

Heat 1.5 cups oil in a deep frying wok or pan. The oil should be hot for frying these. But it should not be smoking hot as well. If the oil is smoking hot, the balls wont be cooked in the middle. They will have a crispy exterior but remain uncooked in the center.

To check if the oil has heated up to the correct temperature, drop 1/4 tsp of the wet mixture into the oil. If it rises up and floats to the surface immediately, the oil is ready. When the oil has heated up, reduce the flame to medium and add 4 to 5 shaped balls.

Fry them on medium flame for about 5 minutes. Do not disturb them as soon as you drop them into the oil. Wait for 1 minute before turning them around in the oil. Fry the shaped balls until they are crispy and golden. It takes roughly 5 to 6 minutes on medium heat, for every batch to fry up perfectly. Once done, drain on a kitchen towel. Serve hot. Repeat with the remaining mixture.

Air fryer falafels

To make perfectly crispy air fryer falafels, divide the mixture into equal portions. Shape each portion into a 1.5 inch thick patty. Preheat the air fryer at 375 F (190 C) for 5 minutes. Brush the air fryer basket with a tsp of oil.

Place the shaped patties in the air fryer basket. Spray them lightly with oil. Air fry for 8 minutes and then flip the patties. Continue to air fry for another 5 to 6 minutes until both sides are nicely crisped and golden brown.

Note- Air fry in batches of 5 to 6 if you have a small air fryer. I have a 6 quart air fryer and was able to air fry 9 patties in one go. I do not recommend adding more than 5 in a batch to prevent over crowding. If you over crowd the basket, then the patties will steam up instead of crisping.

Baked Falafels

Preheat an oven to 375 F (190 C). Line a baking sheet with parchment paper and grease the parchment sheet with oil. Place the shaped patties, spaced 1 inch apart, on the baking sheet.

Bake for 20 minutes flipping the patties halfway through cooking time. Continue to bake them till they are crispy and golden brown at the top. When done, remove and serve immediately.

In the picture below, the patties were air fried and baked. The ball shaped ones were deep fried.

falafels arranged on a serving tray with onion rings, herbs and a dip. Pita bread and other chopped veggies at the background.

Print Recipe

5 from 1 vote

Falafel

Crispy falafels are great as a snack or as a filling in pita pockets. They also make a great base for a salad bowl. These are naturally vegan, high in protein and gluten-free as well.

Prep Time8 20

Cook Time30

Chilling time1

Course: Snack

Cuisine: Middle eastern

Servings: falafels

Calories: 62kcal

Equipment

1 Mixing bowl
1 Colander
1 blender or food processor
1 Slotted ladle
1 set measuring spoons and cups
1 air fryer or oven if air frying or baking
1 deep frying pan if deep frying

Ingredients

For hydrating the chickpeas

2 cups dry chickpeas
7 cups water

Other spices and herbs

1/2 cup finely chopped parsley
1/2 cup finely chopped cilantro
3 peeled garlic cloves
1.25 tsp ground cumin
1.5 tsp ground coriander
1 tsp paprika
1 tsp ground black pepper
1.75 tsp Salt or to taste
1/2 cup finely chopped onions
1/4 tsp Baking powder

For deep frying

1.5 cups vegetable oil

Instructions

Hydrating the chickpeas

Place the dried chickpeas in a colander and wash them well.
Transfer the washed chickpeas to a mixing bowl.
Add 7 cups water and let them soak for 6 to 8 hours.

Grinding the mixture

Drain the hydrated chickpeas in a colander.
To a food processor or blender, add the soaked chickpeas, finely chopped parsley and cilantro, ground cumin and coriander, ground black pepper, garlic and salt.
Now, pulse this mixture a few times to break down the chickpeas.
When done, add 1/4 cup water and blend to a slightly grainy mixture.
This ground mixture will be wet and resemble a coarse meal.
Transfer the ground mixture to a mixing bowl.

Refrigerating the mixture

Cover the bowl and refrigerate the mixture for at least 1 hour.
Adding onions and baking powder
Add finely chopped onions and the baking powder to the chilled mixture.
Mix well.

Shaping the balls

Now, shape the mixture to evenly sized balls using a cookie scoop.
If you intend to deep fry them, then shape them into balls. If you are going to bake or air fry them, shape them into patties.

Deep-frying

Heat 1.5 cups oil in a deep frying wok or pan.
To check if the oil has heated up to the correct temperature, drop 1/4 tsp of the wet mixture into the oil.
If it rises up and floats to the surface immediately, the oil is ready.
When the oil has heated up, reduce the flame to medium and add 4 to 5 shaped balls.
Fry them on medium flame for about 5 minutes.
Do not disturb them as soon as you drop them into the oil.
Wait for 1 minute before turning them around in the oil.
Fry the shaped balls until they are crispy and golden.
It takes roughly 5 to 6 minutes on medium heat, for every batch to fry up perfectly.
Once done, drain on a kitchen towel.
Serve hot.
Repeat with the remaining mixture.

Air fryer falafels

To make perfectly crispy air fryer falafels, divide the mixture into equal portions.
Shape each portion into a 1.5 inch thick patty. Preheat the air fryer at 375 F (190 C) for 5 minutes.
Brush the air fryer basket with a tsp of oil.
Place the shaped patties in the air fryer basket.
Spray them lightly with oil.
Air fry for 8 minutes and then flip the patties.
Continue to air fry for another 5 to 6 minutes until both sides are nicely crisped and golden brown.

Baked Falafels

Preheat an oven to 375 F (190 C).
Line a baking sheet with parchment paper and grease the parchment sheet with oil.
Place the shaped patties, spaced 1 inch apart, on the baking sheet.
Bake for 20 minutes flipping the patties halfway through cooking time.
Continue to bake them till they are crispy and golden brown at the top.
When done, remove and serve immediately.

Notes

Use only dried chickpeas to make the best falafels ever.
Grind the soaked chickpeas +other ingredients in two batches to ensure even grinding.
The ground mixture should be slightly coarse and grainy. If the mixture is too smooth, the texture of the fried falafels will be pasty.
After grinding the mixture, it is very important to refrigerate it for at least 1 hour before frying. Chilled mixture will shape up easily without falling apart and also absorb less oil.
Add the onions only just before you are ready to shape and fry them. Adding onions while grinding the mixture will make it watery and mildly bitter.
Baking powder should be added to the mixture only just before frying. We add this because it gives the fried balls a soft airy texture on the inside and crispy exterior. If you add baking powder before itself, the mixture will turn bitter.
While deep frying, ensure that the oil is hot. If the oil has not heated up properly, the falafels will be soggy and won't cook through. To check if the oil has heated up to the correct temperature, drop 1/4 tsp of the wet mixture into hot oil. If it comes up floating immediately, the oil is ready.
Add only 4 to 5 shaped balls at one go while deep frying. Do not crowd the pan since this will make them soggy.
Air fry in batches of 5 to 6 if you have a small air fryer. I have a 6 quart air fryer and was able to air fry 9 patties in one go. I do not recommend adding more than 5 in a batch to prevent over crowding. If you over crowd the basket, then the patties will steam up instead of crisping.
Air fryer timings will vary based on the size and model of the air fryer.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

How to fix homemade falafel mix fails?

The most common falafel mix fail is that the batter wont hold its shape. The next one is where the batter will disintegrate right after you drop it into the hot oil.

Why won’t the mixture hold its shape?

When there is too much moisture in the mixture, it will not hold shape. Remember that our mixture does not have any gluten? This is exactly why this happens. To fix this, add 2 tbsp all purpose flour or 1/4 cup bread crumbs to the mixture. Mix well. Refrigerate for 1 hour and proceed with frying.

Why did the shaped balls disintegrate in the hot oil?

There are two possibilities. The first one is when there is the mixture is too watery. The second is if you have used canned chickpeas. Let me explain why. Canned chickpeas have a different texture since they are cooked. This will not bind well unlike hydrated dried chickpeas.

Falafel with canned chickpeas

So, can you make falafel with canned chickpeas? Yes you can.

Use the same set of ingredients but substitute the dried chickpeas with 4 cups canned chickpeas that have been drained fully. Grind everything together. Add 1/2 cup bread crumbs or 3 tbsp oat flour or all purpose flour to the mixture and refrigerate covered for 6 hours.

In the oven

Once chilled, shape them into balls or patties and deep fry them. You can also bake or air fry them. If baking, bake in a preheated oven at 375 F (190C) for 10 to 12 minutes, flipping halfway through the cooking time.

Air frying

In case you are air frying them, preheat the air fryer at 375F (190C). Brush the air fryer basket with 1 tsp oil. Arrange the shaped patties in the basket and spray the shaped patties with oil. Air fry for 8 minutes, turning them halfway through cooking time.

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Chocolate Mint Truffles

February 8, 2022 By anusha Leave a Comment

Chocolate mint truffles are decadent dark chocolate treats laced with peppermint flavor. These truffles are no bake and very easy to put together. Make some for the holiday season or for Valentines. Either way, these chocolatey bites are sure to impress friends and family.

I am not a chocolate person. There. I said it. The big revelation. But wait for the plot twist. A few years ago, I bit into some Lindor Dark Chocolate and fell in love with it. I guess that is how I got hooked to dark chocolate as well. These truffles are proof of my love for deep dark chocolate.

My daughter and I absolutely love these and make them whenever there is an occasion. As you can see, the pictures here were shot during Christmas but hey, is there a special reason to enjoy chocolate?

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Ingredients

Dark chocolate chips– Try to get your hands on chocolate chips that have a high cocoa concentration. Mine is 78% and is perfect for these truffles. I will not milk chocolate for these truffles.
Peppermint extract– These truffles need good quality peppermint extract. You should be able to find this in the baking aisles in supermarkets or in specialty baking stores.
Heavy whipping cream– Please do not use any other cream for these. The heavy cream is what makes this rich and creates a smooth buttery mouth feel in these truffles.
Candy canes– Whether you are like me who has a supply of candy canes all year round or you are some one who buys them only during the holidays, these candy canes are a welcome crunch when you add them to these truffles. These are highly recommended but you can skip them if you are not a fan.
Cocoa powder or sprinkles– Initially, I only had the plans of rolling the finished truffles in cocoa. Later, my little one wanted some thing colorful and brought out the sprinkles. You can do both or just stick to cocoa.

Shelf life and storage

These last for up to 1 week in the fridge when stored covered in an air tight box. I have not tried freezing these. To make sure the truffles don’t stick together, space them at least 1 inch apart and store them in small batches in the fridge.

Recipe Notes

These truffles need a chilling time of at least 6 hours. So plan accordingly.
Use a heavy bottomed sauce pan to melt the chocolate and cream mixture together. Do this on low flame and keep stirring to avoid burning.
Wait for the melted chocolate+cream mixture to become luke-warm before adding the crushed candy canes. If you add them while the mixture is hot, they will melt into the mixture. Our goal is to get a few crunchy bites of candy cane when biting into the truffles. So it is important to not melt the crushed candy canes fully.
I recommend using a cookie scoop or ice cream scoop to shape the truffles. These yield evenly shaped truffles.
If you are making a double batch of these truffles, I recommend that you refrigerate the cream and chocolate mixture in two batches. Work with one batch at a time and keep the other in the fridge. Do not remove the other batch until you are ready to work on it. This is because chocolate will melt and the truffles won’t hold their shape.
Place each shaped truffle in a small muffin liner and keep them refrigerated until ready to serve.

Method

Melting the chocolate

Add the heavy cream to a heavy bottomed sauce pan. I used a 1.8 quart sauce pan for this. Now, gently heat the heavy cream over a low flame until the cream begins to simmer around the edges of the pan. At this point, add the chocolate chips and keep stirring until the chocolate melts fully.

Make sure that the flame is low throughout this process. Keep stirring until the chocolate and cream mixture looks smooth and glossy. This will take 5 to 6 minutes from start to finish. Please remember that chocolate burns very quickly. So, do not step away from the mixture even for a short time.

Adding flavors

Once the chocolate mixture is ready, stir in the peppermint extract and mix well. Wait for the mixture to become luke-warm. When done, add the crushed candy canes. Mix well.

Chilling time

Refrigerate this mixture for at least 6 hours or until it sets and becomes firm. When done, use a cookie scoop or ice cream scoop and scoop the mixture out and shape into a smooth ball.

Shaping the truffles

Roll the shaped truffle in some cocoa powder. If you are going to roll them in sprinkles, do it once you roll them in cocoa. Now, place the shaped truffle in a muffin liner and return back to the fridge until ready to serve.

chocolate mint truffles shaped and placed in small muffin cups and arranged on a metal serving tray. Christmas tree decor at the background.

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Chocolate Mint Truffles

Decadent dark chocolate treats laced with peppermint flavor. These truffles are a treat in every bite and are perfect for any celebration.

Prep Time30

Cook Time10

Chilling Time6

Course: Dessert

Cuisine: International

Servings: truffles

Calories: 164kcal

Equipment

1 Sauce Pan
1 Spatula
1 fridge-safe container
25 mini muffin liners
1 plate

Ingredients

16 oz dark chocolate
8.5 oz heavy cream
2 tbsp peppermint extract
1/4 cup crushed candy canes needs about 10 candy canes

For rolling

1/2 cup Dutch process cocoa powder
1/4 cup sprinkles

Instructions

Melting the chocolate

Add the heavy cream to a heavy bottomed sauce pan.
Gently heat the heavy cream over a low flame until the cream begins to simmer around the edges of the pan.
At this point, add the chocolate chips and keep stirring until the chocolate melts fully.
Make sure that the flame is low throughout this process.
Continue stirring until the chocolate and cream mixture looks smooth and glossy.
This will take 5 to 6 minutes from start to finish.
Please remember that chocolate burns very quickly.
So, do not step away from the mixture even for a short time.

Adding flavors

Once the chocolate mixture is ready, stir in the peppermint extract and mix well.
Wait for the mixture to become luke-warm.
When done, add the crushed candy canes. Mix well.

Chilling time

Refrigerate this mixture for at least 6 hours or until it sets and becomes firm.
When done, use a cookie scoop or ice cream scoop and scoop the mixture out and shape into a smooth ball.

Shaping the truffles

Roll the shaped truffle in some cocoa powder.
Roll the cocoa coated truffles over the sprinkles if using at this stage.
Now, place the shaped truffle in a muffin liner and return them to the fridge until ready to serve.

Notes

These truffles need a chilling time of at least 6 hours. So plan accordingly.
Use a heavy bottomed sauce pan to melt the chocolate and cream mixture together. Do this on low flame and keep stirring to avoid burning.
Wait for the melted chocolate+cream mixture to become luke-warm before adding the crushed candy canes. If you add them while the mixture is hot, they will melt into the mixture. Our goal is to get a few crunchy bites of candy cane when biting into the truffles. So it is important to not melt the crushed candy canes fully.
I recommend using a cookie scoop or ice cream scoop to shape the truffles. These yield evenly shaped truffles.
If you are making a double batch of these truffles, I recommend that you refrigerate the cream and chocolate mixture in two batches. Work with one batch at a time and keep the other in the fridge. Do not remove the other batch until you are ready to work on it. This is because chocolate will melt and the truffles won't hold their shape.
Place each shaped truffle in a small muffin liner and keep them refrigerated until ready to serve.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

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Jalapeno Poppers Air fryer & Oven

February 7, 2022 By anusha 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.

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?

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Five reasons to make these this game season

Literally takes 30 minutes and you can involve the tweens in the prep work.
The spicy kick from jalapenos + the creamy cheese is a combination to die for.
You can easily prep these ahead and air fry them them just before you are ready to eat.
They can be made gluten-free.
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.

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.
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.
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.
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.
Green onions– I have used fresh green onions here. You can also use 1 tsp onion powder instead of these.
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.
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.

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

Allow the cream cheese to soften for at least 20 minutes before using. The cream cheese should be at room temperature.
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.
Replace regular cream cheese with low fat cream cheese if you are worried about the calories.
Check how to make these in the oven under the section titled ‘ Method’.
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.
Air fryer timings may vary based on its model and capacity.
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.

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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

Cook Time10

Course: Appetizer, Snacks

Cuisine: American

Servings: 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

Allow the cream cheese to soften for at least 20 minutes before using. The cream cheese should be at room temperature.
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.
Replace regular cream cheese with low fat cream cheese if you are worried about the calories.
Check how to make these in the oven under the section titled ' Method'.
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.
Air fryer timings may vary based on its model and capacity.
Serve these poppers immediately after air frying them. The peppers become a bit soggy after they cool down.
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

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

More Air Fryer Recipes

Brinji Rice- Veg Brinji

February 2, 2022 By anusha 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.

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.

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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.

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

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.
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.
For measuring the rice and water in this recipe, I have used a 250 ml measuring cup.
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.
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.
Adding fried pieces of bread is completely optional.

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 placed over a rustic brown platter. Mint leaves by the side and chilled onion raita at the background.

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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

Cook Time15

Soaking Time20

Course: Main Course, Mains

Cuisine: Indian- South, South Indian, Tamil

Servings: 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.

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.
For measuring the rice and water in this recipe, I have used a 250 ml measuring cup.
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.
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.
Adding fried pieces of bread is completely optional.
Instant Pot timings may vary based on geographic locations.
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

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

More Instant Pot Rice Recipes

Instant Pot Cauliflower Soup

January 26, 2022 By anusha 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.

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.

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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

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.
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.
Serve this soup in a bread bowl or with some crusty bread that has been toasted in olive oil.
Take the heat up a notch and sprinkle some Korean chili threads or classic red pepper flakes just before serving.

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

Please do not add any more stock than mentioned in the recipe.
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.
For making this soup, I used a small head of cauliflower. This gave me 1 pound of florets after picking out the leaves.
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.

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.

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

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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

Cook Time10

Course: Soup, soups

Cuisine: Continental, International

Servings:

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

Please do not add any more stock than mentioned in the recipe.
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.
For making this soup, I used a small head of cauliflower. This gave me 1 pound of florets after picking out the leaves.
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.
Instant Pot timings may vary based on geographic location.
Nutritional values are provided here as courtesy. Please consult a certified nutrition expert for more information.
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

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

More Instant Pot Soups

Millet Names- English, Hindi & Tamil

January 24, 2022 By anusha 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.

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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-

Great for diabetes since they are low GI.
Believed to have cancer-preventive properties.
High in fiber and is helpful in alleviating problems like gastritis and constipation.
Helps lower bad cholestrol.
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.

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.

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

January 24, 2022 By anusha 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.

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.

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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

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

Serving suggestions

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).
You can also serve this as an accompaniment to tangy Kuzhambu like Dhania Kuzhambu and Vathal Kuzhambu
We also love eating this Thuvayal with curd rice.
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.
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

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.
You can also use frozen grated/shredded fresh coconut for this recipe. If you choose to do so, please thaw the coconut before using.
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

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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

Cook Time10

Course: Accompaniment

Cuisine: South Indian, Tamil

Servings:

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

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

January 23, 2022 By anusha 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.

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.

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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.

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

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

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.

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

January 12, 2022 By anusha 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.

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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

Use ghee for a richer tasting mint pilaf.
You can also add 1 cup chopped vegetables after the mint paste has been cooked. This will make the rice more nutritious and filling.
Potatoes and green peas are fantastic additions to this rice. We love this combination.
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.

Print Recipe

4 from 1 vote

Pudina Rice

A quick, flavor packed and fragrant rice with fresh mint and cilantro.

Prep Time12

Cook Time11

Course: Main Course, Mains

Cuisine: Indian

Servings: 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

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

More Instant Pot Recipes

Sakkarai Pongal | Easy Sweet Pongal

January 4, 2022 By anusha 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.

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.

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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.

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.

Recipe Notes

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.
If you are using cubed jaggery, chop them into very tiny pieces and powder these pieces before adding them to the cooked rice mixture.
Adding ground ginger helps in digestion and flavor. This is optional but recommended.
Do not worry if the Pongal looks watery immediately after it is cooked. It will thicken as it cools.
Avoid adding more water than mentioned here.
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.
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.

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

Cook Time25

Course: Dessert

Cuisine: Indian, South Indian, Tamil

Servings:

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

Please do not use any other variety of rice for this other than raw rice or Sona Masoori.
If you are using cubed jaggery, chop them into very tiny pieces and powder these pieces before adding them to the cooked rice mixture.
Adding ground ginger helps in digestion and flavor.
Do not worry if the Pongal looks watery immediately after it is cooked. It will thicken as it cools.
Avoid adding more water than mentioned here.
The inner pot that I used to place in the stovetop pressure cooker is roughly 1.25 quarts or 1.12 liter in capacity.
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 timings may vary based on the geographic location.
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

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

December 24, 2021 By anusha 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.

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.

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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

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.
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.
You can add veggies of your choice to this biryani. I often make this as a fridge clean out meal as well.

Recipe notes

Follow the measurements for water to the T at every step in this recipe for the best Instant Pot biryani you can make.
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

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.
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.
Do not add more than 3 tbsp water while grinding the mint and cilantro paste.
Fluff the cooked biryani with a fork once done.
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

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

Cook Time13

Course: Main Course, Mains

Cuisine: Indian

Servings: 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

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

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

More Biryani Recipes

Instant Pot Fudge

December 24, 2021 By anusha 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.

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.

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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.

Make this nut free. Skip all the nuts and just use only chocolate and condensed milk to make good old fashioned fudge.
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.
Add some candied orange peel. The end result is a robust citrussy fudge that is not just delicious but something tastes like gourmet stuff.
Sprinkle some sea salt before setting the fudge. This elevates the fudge to another level of yum.
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

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.
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.
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.
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.
Prep the baking pan with a parchment paper as the first step before you begin melting the chocolate.
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.
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.
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.
This fudge needs a setting time of at least 2.5 hours in the fridge for best results.

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.

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

Cook Time10

Chilling Time2 30

Course: Dessert

Cuisine: American, International

Servings: 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

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.
Make sure that the chocolate does not come into contact with moisture or water or steam while you melt it.
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.
Prep the baking pan with a parchment paper as the first step before you begin melting the chocolate.
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.
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.
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.
This fudge needs a setting time of at least 2.5 hours in the fridge for best results.
Instant Pot settings differ based on geographic locations.
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

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

More Chocolate, anyone?

Sweet & Spicy Cranberry Chutney

December 23, 2021 By anusha 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.

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

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

How to use?

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

Recipe 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.

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.

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

Cook Time7

Course: Accompaniment, Condiments

Cuisine: American

Servings: 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

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

More Dips and Sauces

Gingerbread Hot Chocolate

December 22, 2021 By anusha 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.

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?

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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.

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

Spike this with an ounce of brandy just before serving if it is intended for grownups.
Add a generous grind of black pepper along with the spices. This gives an earthy spice to the drink.
Top with gingerbread man or speculoos cookies before serving. It is a delicious treat for kids.
You can also add cookie butter ( Biscoff spread) or crushed Biscoff cookies as a topping. Marshmallows are always a big win too.
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

Allow the spices, water and ginger to simmer well before adding the other ingredients.
Add the cream and chocolate in quick succession and make sure to whisk well.
Wait for the chocolate to melt fully before adding the milk.
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.
Serve immediately once you add the whipped cream.

Method

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.

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.

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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

Cook Time10

Course: Beverage

Cuisine: American, International

Servings: 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

Allow the spices, water and ginger to simmer well before adding the other ingredients.
Add the cream and chocolate in quick succession and make sure to whisk well.
Wait for the chocolate to melt fully before adding the milk.
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.
Serve immediately once you add the whipped cream.
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

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

More Warming Recipes For Winter

Easy Vegetarian Minestrone Soup

December 19, 2021 By anusha 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.

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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?

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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.

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.

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 am already drooling.
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.

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

Cook Time5

Course: Main Course, Mains

Cuisine: Italian

Servings: 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

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

More Soups

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Air Fryer Mushrooms | Vegan, No Oil

December 15, 2021 By anusha 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.

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.

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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.

You can add 1 tbsp extra virgin olive oil to the mushrooms. The olive oil gives a wonderful flavor.
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.
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.

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.
Squeeze the lemon juice just before serving.
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.
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.
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.
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.
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

These easy mushrooms are great appetizers. Serve them with any dip of your choice or just with some Sriracha sauce.
Make them as a part of a mezze platter. They are great with cheese and other dips too.
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.

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.

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.

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

Cook Time12

Course: Appetizer

Cuisine: International

Servings: 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

Do not crowd the air fryer basket.
Squeeze the lemon juice just before serving.
Pop them into the basket and begin air frying as soon as you have tossed them in the seasonings.
If you are making multiple batches, toss the mushrooms with the seasonings and other ingredients in batches too.
Make sure that the mushrooms are completely dry.
Air-frying time depends on the size of your air fryer.
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.
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.
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

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

More Air Fryer Recipes

Spaghetti Squash Pad Thai | Gluten-free

December 14, 2021 By anusha 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!

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.

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Ingredients

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.

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

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.
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.
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.
No maple syrup? Use 2 tbsp coconut sugar or Jaggery instead. Both work beautifully well.

Recipe Notes

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.
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.
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.
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.

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.

Recipe Card

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

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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

Cook Time10

Course: Main Course, Mains

Cuisine: Fusion, Thai

Servings: 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

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.
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.
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.
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

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

More Asian Recipes

Instant Pot Spaghetti Squash

December 13, 2021 By anusha 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.

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.

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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-

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

Shelf life and storage

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

drain the squash completely using a colander. Too much moisture in squash leads to mold and fungus growth.
allow the cooked squash to cool down completely before refrigerating.
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-

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

Go classic and add toss them up with some classic Marinara sauce.
Or, make some pesto pasta.
You can also use this in a casserole.
Better yet, toss them into a faux spaghetti Aglio Olio.
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,

Wear a safety glove, especially if you are doing it for the first time or you are a beginner. Learn from my mistakes 😛
Use a sharp small paring knife and holding it firmly with one hand, slice through the middle along the width.
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.

Cook spaghetti squash like a pro

with our handy tips and tricks.

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.
A pressure cooker needs water to cook. Don’t forget to add water to the inner pot before cooking.
You will get nearly 5 to 6 cups of strands from 2.5 pounds of spaghetti squash.
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.

Recipe Card

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Instant Pot Spaghetti Squash

A step by step guide to cooking spaghetti squash perfectly in an electric pressure cooker.

Prep Time4

Cook Time8

Course: Main Course, Mains

Cuisine: American

Servings: 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

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.
A pressure cooker needs water to cook. Don't forget to add water to the inner pot before cooking.
You will get nearly 5 to 6 cups of strands from 2 pounds of spaghetti squash.
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.
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.
Instant Pot settings may differ based on the geographic location.
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

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

More Instant Pot Recipes

Instant Pot Chana Masala

December 9, 2021 By anusha 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.

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.

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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.

Hydrating beans reduces gas causing compounds.
Soaking beans, grains and nuts reduces tannins and polyphenols.
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.
Soaking also reduces cooking time and improves texture.
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

You can use the same curry base but substitute the chickpeas with black-eyed peas or any hydrated beans you have on hand.
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.

Variations

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

Recipe Notes

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.
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.
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.
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.

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.

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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 15

Cook Time27

Course: Main Course, Mains

Cuisine: Indian, North Indian

Servings: 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

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.

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Spiced Pecans – Sweet & Spicy Pecans

November 10, 2021 By anusha 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.

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.

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You have to absolutely make them because

These are amazing edible gifts during the holiday season.
You can make a large batch with very little effort.
This is naturally vegan, gluten-free and free from all sorts of chemicals.
It can be easily tweaked for the oven.
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.

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.
Oil– Good old nutty coconut oil is a winner always, right? This classic lends a beautiful flavor to these pecans.
Ground spices– Ground cinnamon and ginger feature in our aromatics among other things. Full details and instructions are included in the recipe card.
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.

Add these to your salads. It goes really well with those that have apples in them.
Grab a handful and top your smoothie bowls with them. Our sweet potato smoothie bowl with these as a topping is simply mind-blowing.
Use them as a nutrition booster in your overnight oats.
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

Use almonds in place of pecans to make spiced candied almonds. These are equally addictive and delicious.
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

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.
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.
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.
The nuts will be sticky to touch and soft immediately after roasting. They crisp up eventually as they cool down.
Please do not roast them longer than mentioned here.
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.

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

Cook Time7

Course: Snacks

Cuisine: International

Servings: 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

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.
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.
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.
The nuts will be sticky to touch and soft immediately after roasting. They crisp up and dry as they cool down.
Please do not roast them longer than mentioned here.
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

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

Post Diwali Detox Meal Plan

November 7, 2021 By anusha 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.

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

Prep Work for this week’s meals

On Sunday night-

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

On Monday Night-

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

On Tuesday Night-

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

On Wednesday Night-

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

On Thursday-

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

Things to note

Never chop onions and garlic ahead of time. Both are breeding ground for bacteria and should not be chopped and stored at any cost.
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.
All soups included in this meal plan are freezer-friendly. Please check the individual posts to know how to freeze them.
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.
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

November 7, 2021 By anusha 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.

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?

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Sambar Sadam- Ingredients

Lentils– This recipe uses split pigeon pea lentils. These are called Toor Dal commonly. You can find them in most Indian grocery stores.
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.
Sambar powder– You can use store-bought sambar powder in this recipe. Or you can check out my homemade Sambar powder recipe too.
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.
Tamarind paste-Again, store-bought tamarind paste to my rescue.
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.
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.
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

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

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.

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: 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

Instant pot timings differ based on your geographic locations. In high altitude places, the Instant Pot takes longer to build pressure.
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.
Soaking the rice and lentils is mandatory. This reduces cooking time and also helps better digestion.
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

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

November 6, 2021 By anusha 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.

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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.

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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.

Ingredients

Quinoa– I have used tricolor quinoa. You can use regular white quinoa as well.
Brown rice– Regular brown Sona Masoori works wonderfully here in this recipe.
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.
Tamarind paste– I have used store-bought tamarind paste. This is the easiest and quickest way to make this dish.
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.
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.
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.

Variations

Sattwic Rasam Sadam– Just skip the garlic in this recipe for a onion and garlic- free version of this recipe.
Use Masoor instead of Toor Dal for a different tasting dish.
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.

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

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.

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

Cook Time15

Course: Main Course, Mains

Cuisine: Indian- South, South Indian

Servings: 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

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.
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.
Your Toor dal may not cook well if they are old. If you are using older lentils, increase the soaking time to 30 minutes.
You can add more water to adjust the consistency if you like it more gooey.
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

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

October 31, 2021 By anusha 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.

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.

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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

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.
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.
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

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

Soak the lentils for at least 4 hours- When you soak them longer, they require less water for grinding.
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.
Add salt and aromatics- when grinding the batter. If you add salt after grinding, the batter tends to become watery
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.
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.
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.
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.
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.

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.

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Dahi Bhalla

The recipe for fail-proof soft Dahi Bhalla with tips and tricks.

Prep Time6

Cook Time40

Course: Appetizer, Snacks

Cuisine: Indian, North Indian

Servings: 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

This recipe makes 70 small vadas. I fried 10 in each batch.
Use chilled water for grinding. This helps in keeping the vadas soft.
You can also use yogurt that has higher fat content for a creamier and richer version.
Once the vadas have been assembled with the sauces and the spice powders, I recommend serving them immediately.
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.
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

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

October 26, 2021 By anusha 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?

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.

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Ingredients

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

Use other squash varieties like acorn or Kabocha instead of butternut.
Switch the black beans to canned red kidney beans. Both work excellently in this vegan chili with butternut squash.
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.
This butternut squash and black bean chili uses plant based stock. You can use just plain water instead.
Cannot find fresh butternut? Or making this in Spring? Use frozen butternut squash in a pinch.
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.

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

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

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.

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.

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Recipe Card

butternut squash chili served in a black bowl topped with jalapenos, tortilla chips and cilantro.

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5 from 1 vote

Butternut Squash Chili

Nourishing chili with the goodness of butternut, lentils and black beans. Vegan. Gluten free.

Prep Time10

Cook Time25

Course: Main Course, Mains

Cuisine: American, International

Servings:

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.
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.
Serve in bowls topped with crushed tortilla chips and jalapenos.

Notes

Nutrition values given here are a rough estimate. Please consult a registered dietician for more information and insights.
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

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

October 11, 2021 By anusha 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.

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.

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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.

Serve this semolina pudding with some piping hot Ginger tea and sandwiches for a fantastic breakfast.
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

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.
When mixing the Halwa at any stage, use a balloon whisk. This step will give you super smooth Halwa that has no lumps.
Always cook the Halwa on low to medium heat. Slow cooked food tastes best and this recipe is no exception.
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.
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.

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.

Recipe Notes

Do not add the sugar until the semolina is fully cooked. The semolina stops cooking as soon as the sugar is added.
Always make this Halwa on lowest heat possible. Its time consuming but worth the wait and effort.
The water has to be boiling hot. If you add warm or cold water, then semolina will turn lumpy.
Using a balloon whisk to stir the Halwa gives the best results.
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

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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

Cook Time25

Course: Dessert, Indian sweets

Cuisine: Indian, North Indian

Servings:

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

Do not add the sugar until the semolina is fully cooked. The semolina stops cooking as soon as the sugar is added.
Always make this Halwa on lowest heat possible. Its time consuming but worth the wait and effort.
The water has to be boiling hot. If you add warm or cold water, then semolina will turn lumpy.
Using a balloon whisk to stir the Halwa gives the best results.
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

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.

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Kala Chana- Instant Pot Brown Chickpeas

October 10, 2021 By anusha 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.

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.

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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.

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.

Recipe Notes

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.
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.
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.

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

Cook Time30

Pressure Release Time20

Course: Main Course, Mains

Cuisine: North Indian

Servings:

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

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.
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.
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.
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.
Instant Pot timings vary based on geographic location.
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

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

More Instant Pot Curries

Vegan Naan Bread – Easy Indian Naan

October 4, 2021 By anusha 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?

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.

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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

Serve these soft naans with Chole, any Paneer curry or this lip smacking cauliflower cashew curry.
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.

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?

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.

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.

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

Cook Time2

Resting Time1 20

Course: Breads, Main Course, Mains, Sides

Cuisine: Indian

Servings: 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

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

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

September 22, 2021 By anusha 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.

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.

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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.

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.

Variations

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.
Use olive oil instead of sesame oil for a different flavor.
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

Make sure to wipe the peppers completely dry before roasting them.
Exercise caution while adding salt. Since soy sauce already has salt, go easy. I found that I enjoyed these peppers under-salted more.
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.

Recipe Card

Shishito peppers charred in air fryer and served in a white platter with lime wedges by the side.

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5 from 1 vote

Air fryer Shishito peppers

Charred sweetish peppers - highly addictive and just the perfect appetizer for any party.

Prep Time15

Cook Time6

Preheating time5

Course: Appetizer, Starter

Cuisine: Asian, International

Servings: 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

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

September 6, 2021 By anusha 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.

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.

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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.

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.

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.

More recipes with spinach

Recipe Card

Palak paneer made in Instant Pot served in a black bowl placed over a burlap mat.

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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

Cook Time9

Pressure Release Time5

Course: Main Course, Mains

Cuisine: Indian, North Indian

Servings: 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

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

August 29, 2021 By anusha 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.

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.

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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

Breakfast– Ragi cabbage paratha, mixed vegetable pickles and yogurt.

Lunch– Brown rice, cabbage Thoran and Vatha Kuzhambu

Dinner– Moroccan lentil soup

Tuesday

Breakfast– Millet Pongal, Instant Pot Tiffin Sambar

Lunch– Gobi Parathas, yogurt, pickles, carrot radish salad

Dinner– Millet Idlis, leftover sambar

Wednesday

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

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

Grind batter.
Chop cabbage. I will not recommend making the ragi dough in advance as cabbage releases water and makes the dough sticky.
Set yogurt.

On Monday evening

Chop veggies for Sambar.
Make the Paratha dough.
Slice carrots for salad. ( skip slicing radishes since they smell in the fridge.)
Set yogurt.

On Tuesday evening

Make onion mint chutney and store in the fridge in an air-tight sterile container.
Chop okra and beans.
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

Cook Barley in instant pot, drain the water and make barley lemonade.

On Thursday evening

Chop Spinach and keep ready.
Soak tamarind for the Kuzhambu.
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-1 Download

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

August 23, 2021 By anusha 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.

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.

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Why you should try this vegan lentil soup

This is a dump and go soup.
Can be doubled or tripled in a pinch.
Ideal for batch cooking and freezing.
Can be served as a meal on its own or as an appetizer.
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

Replace the brown rice with tri-coloured quinoa.
Add veggies like carrots, sweet potatoes, potatoes or even baby spinach. Persian lentil soup with spinach is not only delicious but also nourishing.
This Persian lentil and rice soup tastes finger-licking good with some vegan yogurt on the top.
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

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.

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

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.
If you like your soups thin, then feel free to add more water or stock and simmer the soup after pressure releases.
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.

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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.

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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

Cook Time18

Pressure Release Time18

Course: Main Course, Mains

Cuisine: Middle eastern, Persian

Servings:

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

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

August 22, 2021 By anusha 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.

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.

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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,

freeze fruits for smoothie- Combine mango, zucchini and spinach in a freezer-safe silicon bag. Freeze till ready to use.
hard-boil eggs, allow them to cool and store them unpeeled in the fridge.
make the dressing for the pasta salad.
bake the zucchini bread, allow it to cool, slice and store them in an air tight container in the fridge.
blend the Chimichurri sauce and store in a clean sterilized glass jar.

On Monday night,

prep the overnight oats.
make Kulcha dough, wrap in cling wrap and place in an air-tight container. Store in the fridge.
Chop all veggies for the noodles except the onions and garlic.

On Tuesday night,

knead dough for Rotis.
chop broccoli and okra.

On Wednesday night,

Make the carrot milk and chill in the fridge.
chop zucchini and veggies for Kichadi.

On Thursday night,

Soak for Moong Dal Cheela and grind the batter. Refrigerate.
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 Planner Download

Meal plans from the past

Vegan Zucchini Bread

August 17, 2021 By anusha 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.

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.

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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

Squeeze all the water from the zucchini well. This is a very important step.
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.
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.
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

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.
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.
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

Cook Time45

Resting Time10

Course: Breakfast, Dessert

Cuisine: International

Servings: 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

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.