Recipe Index

Vegan Berry Rose Lassi- Dairy Free Rose Lassi

May 22, 2021 By Anusha Leave a Comment

Vegan berry rose Lassi is a refreshing Indian style yogurt drink that is just perfect for Summers. It also doubles up as a fantastic morning smoothie or a post workout pick me up.

Come summer, we are all looking for healthier ways to hydrate ourselves. And while lemonades and juices are very good ways to hydrate ourselves, we all need a nice nutrition packed pick me up post workout, don’t we?

[feast_advanced_jump_to]

What is Lassi?

Lassi is an Indian style yogurt drink. This is typically made by whisking the yogurt till smooth and adding a sweetener, some fruit or flavors. The most popular Lassi is the Mango Lassi. While mango lassi may be popular, strawberry lassi and avocado lassi are two other ways to make this drink healthier.

Dairy-free and vegan lassi

Traditionally, in India, we use full-fat yogurt to make lassi. However, in today’s world where veganism is on the rise and we all are trying to eat mindfully, a dairy-free and vegan lassi seems like another delicious way to enjoy this classic drink.

You can use pretty much any non-dairy yogurt to make this. My favorite is coconut yogurt. The silky smooth texture and the subtle coconut flavor adds a delicate yet refreshing flavor to this recipe.

Ingredients

Non dairy yogurt and milk– Like I mentioned, coconut yogurt and milk are my choice when it comes to lassi. However, you can make the same with cashew yogurt too. That is my next choice!

Frozen berries– I have used store-bought frozen berries to make this lassi. A combination of raspberries, blueberries and strawberries work well here. You can also make this with just frozen strawberries. Did you know that freezing strawberries is so easy? Check out how to freeze strawberries at home.

Sweeteners– Maple syrup is what we love when it comes to sweeteners. You can also use raw cane sugar in its place. Another option would be agave or stevia.

Rose flavor– Natural rose water is the best bet here. I have used organic food-grade rose water for this lassi.

Variations

You can make this lassi with just one kind of berry. Strawberries, blueberries and raspberries work well as a combination or each on their own too. I like adding frozen berries because I can enjoy the drink immediately without having to wait for the lassi to chill.

However, you can always make this with fresh berries too.

Other flavor combinations that will work well for this lassi are vanilla and cardamom, cinnamon and vanilla.

Making ahead, storage and shelf life

This vegan berry rose lassi keeps well in the fridge for up to 3 days. You can store leftovers in a glass container or jar. If you are feeling very fancy, you can even pour them into popsicle molds and freeze them. This way, you will have a healthy frozen treat to enjoy after a meal too.

Explore summer treats

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Vegan Berry Rose Lassi? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

vegan berry rose lassi served in a tall glass placed on a black table

Print Recipe

No ratings yet

Vegan Berry Rose Lassi

A delightful dairy-free yogurt drink made with berries and a subtle rose flavor.

Prep Time7

Course: Dessert, Drink

Cuisine: Fusion, Indian

Equipment

Blender

Ingredients

1/2 c frozen berries
1.5 c Coconut yogurt
1/2 c skim coconut milk
2 tsp Rose water
1/4 tsp Ground cardamom
2-3 tbsp Maple syrup

Instructions

Place all the ingredients in a blender.
Blend till smooth.
Serve chilled.

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!

Jeeraga Rasam- Cumin Rasam

May 21, 2021 By Anusha Leave a Comment

Jeeraga Rasam- A mild south Indian broth with the earthy goodness of cumin. Just perfect when you want a light meal or when you are down with a cold or the flu.

If you all read my blog frequently, then you must have discovered my passion and love for rasam. I love trying new varieties of Rasam and yet, it is the basic ones that are always a favorite. Today’s recipe is an adaptation from a small cookbook. The book itself is very special because it has been handed down to me by my MIL.

[feast_advanced_jump_to]

What is Rasam?

For the uninitiated, Rasam is a South Indian style light soup. You can even compare it to a thin broth. And it is a very common yet very special dish that makes its appearance at our tables. I say it is both because we make Rasam on a daily basis and for occasions too.

While it is the Pineapple Rasam for festive days, Jeeraga Rasam and tomato Rasam are enjoyed on normal days.

Jeeraga Rasam without Dal and tomatoes

As a rule of thumb, most Rasam recipes usually use tomatoes or cooked Toor dal. However, the recipe I m sharing today does not use both. And this makes it just perfect for days when you have an upset tummy or a cold or the flu.

Let me explain why- Tomatoes are generally considered to aggravate acidity according to Ayurveda. And Toor Dal is considered gassy. So, adding both these ingredients to Rasam is not recommended when you are sick.

Recipe Notes

While making the spice powder for this Rasam, make sure to fry all the ingredients on low flame. The spices tend to burn quickly and it is always easier to control the heat when it s low.
No matter what Rasam you make, I do not recommend allowing it to boil. Rasam should always be simmered on low heat until it begins to froth on the surface.
Depending on whether your tamarind is old or new, the tanginess may differ. So, soak the mentioned amount of tamarind in the warm water, make the extract and do check if it s tangy enough. If you find it too tart, add upto 3/4 c warm water to balance the taste. You can also add 1 tsp jaggery while the Rasam simmers.
In case you do not have access to tamarind, you can always make this with tamarind paste. You will need 2 to 3 tbsp tamarind paste for 3.5 c water to make this Jeeraga Rasam. If you are using tamarind paste, mix the paste and the water well and proceed with the recipe.

Variations

This recipe uses Ghee aka clarified butter. If you are looking for a vegan Rasam, then ghee can be substituted with cold-pressed sesame oil in a pinch.

Serving Suggestions

My family loves eating this with hot rice and a pan-fried vegetable dish. I highly recommend serving this Rasam with some Potato Podi Curry or Bendakaya Palli Vepudu.

Cumin Rasam- Method

Making the spice powder

In a pan, heat 1/4 tsp of oil or ghee.
Add toor dal and chili to this.
When the dal starts to turn a light brown, add other ingredients.
Roast this for 1 more min on low flame, taking care not to burn the mixture.
Once done, let cool.
Grind to a slightly coarse powder in a coffee grinder or small blender jar.

Making Jeeraga Rasam

Soak the tamarind in the warm water for 20 mins.
Mash this tamarind well into the water.
Discard the strings and strain this mixture through a tea-strainer.
Heat a pan with 2 tsp.
Add the mustard seeds and curry leaves.
When the mustard seeds pop, add the tamarind extract to the pan.
Now, add turmeric powder and salt. Mix well.
Simmer this mixture for 4 to 5 mins on medium flame until the raw smell of the tamarind goes away.
At this stage, add the ground powder and mix well.
Turn down the heat to the lowest.

Simmer the Rasam until it is frothy at the surface.
When done, garnish with curry leaves and chopped cilantro leaves.

Explore More Rasam Recipes

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Jeeraga Rasam? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusha24writes@gmail.com if you need any guidance in making this.

Jeeraga Rasam served in a stainless steel bowl on a vintage tray with spices at the background

Print Recipe

No ratings yet

Jeeraga Rasam

Ingredients

1 tsp Toor dal
1 tsp Cumin seeds
1 tsp Pepper corns
2 tsp Coriander seeds
2 Dry red chilies
1/2 tsp Ghee/ oil

For The Rasam

10 g Tamarind
3 c warm water
1 tsp Ground turmeric
1.5 tsp Salt or to taste

For The Tempering

2 tsp Ghee
1 tsp Mustard seeds
For Garnish
10 Curry leaves a sprig
1 tbsp finely chopped cilantro

Instructions

Making the spice powder

In a pan, heat 1/4 tsp of oil or ghee.
Add toor dal and chili to this.
When the dal starts to turn a light brown, add other ingredients.
Roast this for 1 more min on low flame, taking care not to burn the mixture.
Once done, let cool.
Grind to a slightly coarse powder in a coffee grinder or small blender jar.

Making Jeeraga Rasam

Soak the tamarind in the warm water for 20 mins.
Mash this tamarind well into the water.
Discard the strings and strain this mixture through a tea-strainer.
Heat a pan with 2 tsp.
Add the mustard seeds and curry leaves.
When the mustard seeds pop, add the tamarind extract to the pan.
Now, add turmeric powder and salt. Mix well.
Simmer this mixture for 4 to 5 mins on medium flame until the raw smell of the tamarind goes away.
At this stage, add the ground powder and mix well.
Turn down the heat to the lowest.
Simmer the Rasam until it is frothy at the surface.
When done, garnish with curry leaves and chopped cilantro leaves.

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!

Easy Vegan Dinner Rolls

May 20, 2021 By Anusha Leave a Comment

These vegan dinner rolls are so easy to make, buttery soft and taste amazing with pretty much everything!

Dinner rolls are a staple that you simply cannot live without, right? But wait. Finding those perfect dinner rolls that are vegan can be a challenge. Well, let me change that now. Because it is time to share the recipe for some amazing vegan dinner rolls.

[feast_advanced_jump_to]

Ingredients

This recipe uses plain flour as its main ingredient. Apart from this, I have used non dairy milk, oil, yeast, sugar and salt. Yep. That is all is required to make these soft pillows of bliss.

Vegan dinner rolls without butter

Let’s admit it, a block of vegan butter can be quite expensive and a tad bit difficult to source, depending upon where you live. When I began experimenting making vegan dinner rolls, I realized that I needed a recipe that uses regular pantry ingredients. If you are like me, you probably do not want to buy that one ingredient for that one recipe, only to leave it unnoticed for months after.

And that is how these dinner rolls without butter or vegan butter were born.

Recipe Notes

Non-dairy milk– I have used unsweetened almond milk in this recipe. You can also use any unsweetened nut milk. However, oat milk and coconut milk will not work just as well in this.
Oil– I have used good old rice bran oil in place of vegan butter. Canola oil and vegetable oil is a good substitute.
Because I did not use butter to brush the tops of my shaped rolls before baking, they did not bake into golden brown rolls. Instead, they were a pale golden. I just got greedy for a bit, turned on the top heating element and let the rolls bake for 4 mins. What I got was an unevenly browned crust. However, this did not change the texture or the taste of the rolls. In the picture below, I have placed both the batches. One where the crust is a pale golden and the other where they were baked for a bit longer.

4. Ok. I ll admit. I m obsessed with my stand mixer. Ever since I got it, I never bother kneading dough by hand. It goes without saying that I made the dough for this recipe using my stand mixer. But that does not mean you cannot knead the dough by hand. I ll include instructions for kneading by hand in the method section.

5. This recipe is loosely adapted from the King Arthur Flour’s website

Prep Work, Shelf life and Storage

For our dinner rolls, we will be proofing the dough until its puffy. We are not going to wait till the dough doubles in volume. Depending on where you live, this rise takes anywhere between 20 to 45 mins. It was scorching the day I baked these and it took 25 mins for the dough to rise the first time.

These rolls keep well for 3 days when stored in plastic bags at room temperature. If you live in a humid place, I recommend wrapping the rolls snugly in cling wrap and then refrigerating them. Before serving, toast them lightly and serve warm.

Method

Proofing the yeast

Whenever we bake bread, it is always a good idea to check if the yeast is still alive or not. This applies to both instant yeast and active dry yeast. For this recipe, I have used instant yeast. And we will first be proofing the yeast.

To begin with, warm the almond milk on low heat for 1 to 2 mins. The milk has to be just warm to touch. When done, add the yeast, oil, sugar, salt to the mixing bowl of your stand mixer. Now, add the warmed milk to this and mix well using a balloon whisk.

Cover this and let stand for 5 to 10 mins until the mixture is frothy. When the mixture is all bubbly and frothy, add 600 g flour to the bowl. Attach the paddle attachment to your stand mixer and mix this to a shaggy dough. The dough will just be shy of coming together into a ball.

If doing this by hand, after the mixture has frothed up, add 600 g flour and using your hands, mix into a shaggy dough. This dough will be sticky.

Kneading the dough

We are now going to knead the dough. We need roughly 700g to 820 g flour for our dough. Remember that we have added 600 g flour to the bowl in the first step. For our kneading, we will be adding flour by 50g in intervals and knead to a smooth, non sticky and supple dough. Depending on the quality of your flour, you may need all of the flour or slightly less than what is mentioned here.

Remove the paddle attachment and fit the dough hook to the stand mixer. Now, add 50 g flour to the bowl and begin kneading. Knead for 45 secs to 1 min on low speed until the flour is incorporated into the dough. Again, add 50 g flour and repeat the process. The dough should be smooth, soft and supple at this stage. If you find that the dough is sticky, go ahead and add 50g flour and continue to knead. At no point, add more flour than 50g in one interval. When we add more flour at one go, the dough will become dry. This will give us hard rolls.

The total kneading time for this dough after the initial 600g of flour is 4 to 5 mins. If you are kneading by hand, then add 50g flour in intervals and knead for 8 to 10 mins until you have a smooth, non sticky and supple dough.

Proofing the dough- 1st rise

When you have finished kneading the dough, transfer it to a large greased mixing bowl. Cover the dough with a shower cap or a clip wrap. Allow this to rise till puffy. Mine almost doubled up in volume. And this took 25 mins. If you live in a cool or cold place, this may take longer. If you wish to expedite the rise, I suggest placing the bowl in an oven with the light on.

Shaping the dough

When the dough has risen, open it and gently deflate the dough. Turn the dough onto a lightly floured surface. Divide the dough into two portions. Roll each portion into a 8 inch by 8 inch square. Now, divide this square into two by cutting through the middle using a pizza cutter. Shape each portion into a log. Now, slice each log into 6 equal portions. Roll each of these portions to a smooth ball, tucking in the edges at the bottom. Repeat with the remaining portion of dough. You will have 24 balls of dough in total.

Second rise

I baked these rolls in two batches. Also, I used a deep roasting pan to bake them. Line the pan with parchment paper. Now, place each shaped roll 1 inch away from each other. My pan could accommodate 12 at a time. Once done, cover the pan with a moist kitchen towel and allow the rolls to rise until puffy.

Baking the rolls

When the rolls have risen, you can see that they seem to stick to each other. Towards the end of the second rise, preheat the oven to 190 C. As soon as the rolls have risen and the oven is ready, brush the rolls with some almond milk. Bake in the oven for 20 to 25 mins until tops have become slightly golden.

When the rolls have baked, remove from the oven and let them cool on a cooling rack for 20 mins. Serve them warm with a hearty soup like our Moroccan Lentil Soup.

Explore more bread baking

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Vegan Dinner Rolls? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

vegan dinner rolls stacked on a cooling rack

Print Recipe

No ratings yet

Easy Vegan Dinner Rolls

These soft and fluffy dinner rolls are so good that you just can't stop with one!

Prep Time20

Cook Time25

Rising Time40

Course: Breads, Mains

Cuisine: American, International

Servings: rolls

Equipment

Stand mixer
Oven
Mixing bowl
Baking pan 12 inches by 8 inches

Ingredients

2.5 tbsp Instant yeast 27g
2 tbsp Raw cane sugar 25g
1.5 tsp Salt
2.5 c Almond milk
2 tbsp Rice bran oil
720 to 830 g Plain flour 6 to 7 cups flour
1 tbsp Almond milk for brushing the rolls
1/2 c flour for dusting

Instructions

Proofing the yeast

To begin with, warm the almond milk on low heat for 1 to 2 mins.
The milk has to be just warm to touch.
When done, add the yeast, oil, sugar, salt to the mixing bowl of your stand mixer.
Now, add the warmed milk to this and mix well using a balloon whisk.
Cover this and let stand for 5 to 10 mins until the mixture is frothy.

Mixing in the flour

When the mixture is all bubbly and frothy, add 600 g flour to the bowl.
Attach the paddle attachment to your stand mixer and mix this to a shaggy dough.
The dough will just be shy of coming together into a ball.
If doing this by hand, after the mixture has frothed up, add 600 g flour and using your hands, mix into a shaggy dough. This dough will be sticky.

Kneading the dough

Remove the paddle attachment and fit the dough hook to the stand mixer.
Now, add 50 g flour to the bowl and begin kneading.
Knead for 45 secs to 1 min on low speed until the flour is incorporated into the dough.
Again, add 50 g flour and repeat the process. The dough should be smooth, soft and supple at this stage.
If you find that the dough is sticky, go ahead and add 50g flour and continue to knead for 2 more mins.
At no point, add more flour than 50g in one interval.
The total kneading time for this dough after the initial 600g of flour is 4 to 5 mins.
If you are kneading by hand, then add 50g flour in intervals and knead for 8 to 10 mins until you have a smooth, non sticky and supple dough.

Proofing the dough- 1st rise

When you have finished kneading the dough, transfer it to a large greased mixing bowl.
Cover the dough with a shower cap or a clip wrap.
Allow this to rise till puffy. This takes 25 mins
If you live in a cool or cold place, this may take longer. If you wish to expedite the rise, I suggest placing the bowl in an oven with the light on.

Shaping the dough

When the dough has risen, open it and gently deflate the dough.
Knead once or twice gently.
Turn the dough onto a lightly floured surface.
Divide the dough into two portions. Roll each portion into a 8 inch by 8 inch square.
Now, divide this square into two by cutting through the middle using a pizza cutter.
Shape each portion into a log. Now, slice each log into 6 equal portions.
Roll each of these portions to a smooth ball, tucking in the edges at the bottom.
Repeat with the remaining portion of dough.
You will have 24 balls of dough in total.

Second rise

Line the pan with parchment paper.
Now, place each shaped roll 1 inch away from each other.
My pan could accommodate 12 at a time.
Once done, cover the pan with a moist kitchen towel and allow the rolls to rise until puffy.

Baking the rolls

When the rolls have risen, you can see that they seem to stick to each other.
Towards the end of the second rise, preheat the oven to 190 C.
As soon as the rolls have risen and the oven is ready, brush the rolls with some almond milk.
Bake in the oven for 20 to 25 mins until tops have become slightly golden.
When the rolls have baked, remove from the oven and let them cool on a cooling rack for 20 mins.
Serve them warm with a hearty soup like our Moroccan Lentil Soup

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!

Jodhpuri Aloo – Rajastani Baby Potato Curry

May 19, 2021 By Anusha 11 Comments

Jodhpuri Aloo; Baby potatoes tossed in an delectable amalgam of whole spices and spice powders

What is Jodhpuri Aloo?

Jodhpur is a city in Rajastan. And it is very popular for its cuisine. The Ghatias and the Malpuas along with the Ghevar are sheer delights. This Jodhpuri Aloo is a lesser known delicacy. It is a simple, fuss-free, no onion-no garlic dish that comes together in less than 30 mins. 15 mins is all it takes if you have baby potatoes boiled and peeled.

[feast_advanced_jump_to]

Recipe Notes

This recipe uses Aamchur powder, fennel seeds and sesame seeds. While this may seem like a weird combination, it is this mix that makes this Jodhpuri Aloo outstanding. While I wont recommend skipping the fennel, feel free to give the sesame seeds a miss if you are allergic to them.

The Aamchur powder is nothing but powdered dehydrated raw mango. It gives a tangy taste to the dish and I highly recommend having some in your kitchen. However, if you do not have this, you can add Chaat Masala or Pani Puri Masala too.

You need not limit the Jodhpuri Aloo experience to just baby potatoes, folks. Feel free to make this lip smacking dish with regular potatoes if you cant source baby spuds. Works just as well.

Making Ahead and Meal Planning

Potatoes do not retain their texture after frying when they cool down. This crispy texture further changes if you refrigerate them. So, for this reason, I will not recommend refrigerating leftovers. Try to make these in limited quantities and finishing them as soon as possible.

A quick way to save time in this recipe will be to boil and peel the potatoes before hand. You can do this 2 days in advance if you plan to make this in a large batch.

Method

Pressure cooking baby potatoes

Wash the baby potatoes well. Combine the potatoes, water and salt in a pressure cooker. Pressure cook for 2 whistles. Let pressure release naturally. When done, open and drain the potatoes in a colander. Let cool. Peel the potatoes and cut them into halves.

Making Jodhpuri Aloo

Heat a cast iron skillet with oil. Add the cumin seeds, sesame seeds, fennel seeds and dry red chili along with the chili flakes. Turn down the flame to the lowest. As soon as the sesame seeds begin crackling and popping, toss in the baby potatoes.

Now, mix well but gently, making sure that the potatoes are coated well with the spices and oil. Continue to fry the potatoes on low flame till they turn golden on the flat side. When done, sprinkle the spice powders and salt. Now, mix the potatoes gently to coat them with the spice powders-salt mix. Cook for 2 to 3 mins on low flame, allowing the potatoes to crisp up further.

When done, garnish with finely chopped cilantro.

Serve Jodhpuri Aloo with rice and Dal.

Explore More Potato Recipes

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Jodhpuri Aloo? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

Jodhpuri aloo served in a blue casserole bowl placed over a silver plate

Print Recipe

No ratings yet

Jodhpuri Aloo

Jodhpuri Aloo is Rajastani style baby potatoes tossed together in whole spices and spice powders. Vegan. Gluten-free. Sattvic.

Prep Time5

Cook Time25

Course: Main Course, Vegetables

Cuisine: North Indian, Rajasthani

Servings:

Equipment

Pressure cooker

Ingredients

For Pressure Cooking Baby Potatoes

300 g Baby Potatoes
2 c Water
2 tsp Salt

For Jodhpuri Aloo

1 tbsp Oil
1 tsp Cumin seeds
1 tsp Fennel seeds
1 tsp Sesame seeds
1/2 tsp Red chili flakes
2 small dry red chili broken
1 recipe Boiled and peeled baby potatoes
1 tsp Kashmiri Red chili powder
1.5 tsp Ground coriander
1 tsp Amchur powder
1 tsp Salt or to taste

Garnish

1 tbsp Finely chopped cilantro

Instructions

Pressure cooking baby potatoes

Wash the baby potatoes well.
Combine the potatoes, water and salt in a pressure cooker.
Pressure cook for 2 whistles.
Let pressure release naturally.
When done, open and drain the potatoes in a colander. Let cool.
Peel the potatoes and cut them into halves.

Making Jodhpuri Aloo

Heat a cast iron skillet with oil.
Add the cumin seeds, sesame seeds, fennel seeds and dry red chili along with the chili flakes. Turn down the flame to the lowest.
As soon as the sesame seeds begin crackling and popping, toss in the baby potatoes.
Now, mix well but gently, making sure that the potatoes are coated well with the spices and oil.
Continue to fry the potatoes on low flame till they turn golden on the flat side.
When done, sprinkle the spice powders and salt.
Now, mix the potatoes gently to coat them with the spice powders-salt mix.
Cook for 2 to 3 mins.
When done, garnish with finely chopped cilantro.
Serve Jodhpuri Aloo with rice and Dal.

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!

Vegan Thai Yellow Curry

May 18, 2021 By Anusha Leave a Comment

Vegan Thai Yellow Curry is a delectable vegetable loaded soy-free curry. Comes together in a pinch and does not need any curry paste. No grinding. No roasting.

The moment you think of Thai food and their bewitching curries, you simply cannot dismiss the prospects of making curry paste. Right? Well, this vegan thai yellow curry with mixed vegetables does not use any curry paste. This is a mildly spiced, flavorful and light curry that is also soy-free. Yep, you heard me right. No tofu here as well.

[feast_advanced_jump_to]

Thai yellow curry without yellow curry paste

Wait, I hear ya! I mean, is this even possible? Is this even Thai curry then? This flavorful and nutritious vegetable curry uses all sorts of Thai flavors and the essential components to make a great Thai yellow curry. But, without the hassle of grinding, pounding and staining your hands yellow.

If you do not count the chopping time involved, this recipe comes together in precisely 15 mins.

And I will not claim any authenticity in this recipe. This is a quick shortcut Thai yellow curry for those people who do not have source to the curry paste.

Ingredients & Substitutes

There are some basic building blocks to a good Thai curry. And these include veggies or meat or tofu, coconut milk and Asian herbs like lemon grass and lime leaves. The authentic Thai curry paste calls for Galangal, shrimp paste and such ingredients that are either too expensive or difficult to source. Enter this yellow curry.

Other than the basic veggies and coconut milk, we will also be using lemon grass, basil, lime leaves and ground turmeric.

I have used Thai basil leaves. However, if you cannot source these, feel free to use sweet basil. The flavor will be slightly different but the curry tastes delicious nevertheless.

Making ahead, Shelf life, Storage and Prep work

This curry keeps well in the fridge for up to 2 days. If you want to reheat, allow the curry to sit at room temperature for 20 mins. Transfer it to a heavy bottomed saucepan. And simmer on low flame for 3 to 4 mins.

To store leftover curry, allow it to cool down fully. When cool, divide into portions and transfer into fridge-safe and air-tight containers. Refrigerate.

The most time consuming prep work in this recipe is chopping the veggies. In case you plan to make this on a weekday, I suggest chopping veggies over the weekend and storing them in a fridge-safe container. You can chop all the veggies except the onions and bell peppers.

Serving suggestions for Thai Yellow Curry

This curry tastes best with some steamed jasmine rice. You can check how to cook jasmine rice in the instant pot in my Thai basil fried rice post. I enjoy this curry with some quinoa as well.

Thai Yellow Curry- Method

Heat a heavy bottomed pan with oil. You can use any neutral flavored vegetable oil or sesame oil too. Even cold-pressed coconut oil works here.

Add the onions and saute till they turn pink and soft. Now, add the lime leaves and lemon grass. Mix and saute for 10 secs on medium flame. Now, add the ginger garlic paste, mix well and saute for 20 secs on medium flame. Add the spice powders next and mix well.

vegan thai yellow curry step by step (3)

vegan thai yellow curry step by step (4)

vegan thai yellow curry step by step (5)

vegan thai yellow curry step by step (6)

vegan thai yellow curry step by step (7)

Immediately, add the chopped veggies. Toss the veggies once and add the salt and sugar. Mix well. Next, add the peanut butter. Add 2 c water to this and mix well using a ladle. Simmer this for 5 mins until veggies turn fork tender but are still crunchy.

vegan thai yellow curry step by step (8)

vegan thai yellow curry step by step (9)

vegan thai yellow curry step by step (10)

vegan thai yellow curry step by step (11)

vegan thai yellow curry step by step (12)

vegan thai yellow curry step by step (13)

At this stage, add the coconut milk. Combine well and add the turmeric.

vegan thai yellow curry step by step (14)

vegan thai yellow curry step by step (15)

vegan thai yellow curry step by step (17)

vegan thai yellow curry step by step (18)

Simmer on low flame till you see tiny bubbles on the surface. This takes roughly 4 to 5 mins.

Sprinkle the ground pepper and mix well.

vegan thai yellow curry step by step (16)

vegan thai yellow curry step by step (2)

vegan thai yellow curry step by step (1)

Toss in the torn lime leaves and basil leaves next. Cover and let sit for 5 mins. Serve hot with rice or fried rice.

Explore More Asian Recipes

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Vegan Thai Yellow Curry? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

vegan thai yellow curry served in a pan with a wooden ladle

Print Recipe

5 from 2 votes

Vegan Thai Yellow Curry

A flavor-packed curry with chock full of veggies that tastes great with some fried rice or steamed jasmine rice.

Prep Time10

Cook Time15

Course: Main Course, Mains

Cuisine: Asian, Thai

Servings:

Ingredients

1 tbsp Canola oil
3/4 c Thinly sliced onions
1 tbsp finely chopped Kaffir lime leaves
1/2 tbsp Roughly chopped lemon grass stalks
1 tsp Ginger garlic paste
1.5 tsp Curry powder
1 tsp Ground coriander
1 tsp Ground turmeric
1/2 c roughly chopped carrots
1/2 c cauliflower florets
1 medium Bok Choy quartered
1/4 c Roughly chopped zucchini
1/4 c Cubed bell peppers
1/4 c Chopped french beans chopped into 1 inch long pieces
1/4 c Chopped baby corn chopped into 1 inch long pieces
1 tsp Salt or to taste
1 tsp Brown sugar
2 tbsp Crunchy peanut butter
2 c Water
200 ml Coconut milk
1 tsp Ground white pepper
1 tsp Ground Turmeric
2 small Kaffir lime leaves torn
1 tbsp finely chopped basil leaves I have used Thai basil leaves ( refer post)

Instructions

Heat a heavy bottomed pan with oil.
Add the onions and saute till they turn pink and soft.
Now, add the lime leaves and lemon grass.
Mix and saute for 10 secs on medium flame.
Now, add the ginger garlic paste, mix well and saute for 20 secs on medium flame.
Add the spice powders next and mix well.
Immediately, add the chopped veggies.
Toss the veggies once and add the salt and sugar. Mix well.
Next, add the peanut butter.
Add 2 c water to this and mix well using a ladle.
Simmer this for 5 mins until veggies turn fork tender but are still crunchy.
At this stage, add the coconut milk.
Combine well and add the turmeric.
Simmer on low flame till you see tiny bubbles on the surface. This takes roughly 4 to 5 mins.
Sprinkle the ground pepper and mix well.
Toss in the torn lime leaves and basil leaves next.
Cover and let sit for 5 mins.
Serve hot with rice or fried 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.

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

Baingan Bharta- Smoky Mashed Eggplant

May 17, 2021 By Anusha Leave a Comment

Baingan Bartha is an Indian style broiled and mashed eggplant curry. In this post, I ll share how to make a smoky Baingan bartha on stovetop.

What is Baingan Bartha?

Bartha in Hindi means mashed. So Baingan Bartha means a mashed eggplant curry. This is a typical winter delicacy. During winters, the fat aubergines flood the markets. It really is impossible to pass up an opportunity to make some Baingan Bartha, with all the fresh purple beauties staring at us.

[feast_advanced_jump_to]

Eggplants for Baingan Bartha

Normally, Baingan Bartha calls for the largish fat eggplants. When choosing eggplants for this recipe, buy tender eggplants that feel soft at the fatter end. Also, avoid bruised eggplants or those that have holes in them. Holes in eggplants mean worms inside.

How to roast eggplants for Bartha in the oven?

The first step in this recipe involves roasting the eggplants. I am sharing the stove top method here today. But you can also do this part in the oven.

Preheat the oven to 200 C. To roast the eggplants in the oven, wash and pat dry the eggplants. Make slits on the eggplant using a knife. Now, insert garlic cloves inside the slits. Smear oil on the eggplant. Now, place the eggplants in the preheated oven and roast it for 40 mins or until the eggplants are fully cooked and soft. Turn the eggplants once or twice midway during this process to ensure even cooking.

How to roast eggplants for Bartha in the Air fryer?

Line the air fryer’s basket with aluminum foil and grease it with 1/2 tsp oil. Now, place the prepped eggplants inside the basket and cook at 200C for 30 mins or until the eggplants are soft and cooked. Turn the eggplants once or twice midway during this process to ensure even cooking.

Recipe Notes

Adding the garlic cloves while roasting the eggplants gives an amazing flavor. So I highly recommend this.
I love adding finely chopped green chili to my Bartha. Again, the flavor of green chili makes this dish a rustic delicacy.
If you cannot source the large eggplants, you can make this with small purple eggplants too. Wash the eggplants well and pat dry. Remove the stalks and quarter them. Combine 400g chopped eggplants, 6 cloves crushed and peeled garlic and 1.5 c water in a pressure cooker. Add salt to taste. Cook for 3 whistles. Let pressure release naturally. Now, open the lid, mash the eggplants and proceed with recipe.

Method

Roasting the Baingan on flame

Wash and pat dry the eggplants. Make deep slits with a knife on the eggplants. Insert a clove of crushed garlic in each slit. Smear 1 tbsp oil on the eggplant and place it on a grilling rack over the flame. Roast the eggplant till soft and cooked. Make sure to turn the eggplants a few times while roasting to ensure even cooking.

You can check if the eggplants are cooked by inserting a skewer inside. If the skewer slides in smoothly without you having to use pressure or force, the eggplants are done.

Mashing the eggplants

Now, wash the eggplants under cold running water. As soon as you do this, you can see that the skin easily comes off. Discard the charred skin. Mash the roasted eggplants well using a potato masher and set aside.

Making Baingan Barta

Heat a pan with oil. Crackle the cumin seeds and add the ginger, green chili and garlic. Wait till garlic begins to brown and add the finely chopped onions and bell peppers. Mix well. We are going to cook this mixture till the onions become pink and soft.

Once they are done, add all the spice powders and mix well. Saute this for 20 to 30 secs on low flame. When done, add the tomatoes and salt. Mix well and cook till tomatoes turn mushy.

Add the mashed eggplants to the pan and mix well, making sure that its well incorporated.

Continue to cook this mixture on medium flame for about 3 to 4 mins. When done, garnish with coriander leaves.

Mix well and serve hot.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Smoky Baingan Bartha? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

Explore more eggplant recipes

Print Recipe

No ratings yet

Baingan Bartha

Indian style smoky mashed eggplant curry. Vegan. Gluten-free.

Prep Time20

Cook Time45

Course: Mains

Cuisine: North Indian

Servings:

Equipment

Frying Pan

Ingredients

For roasting the eggplant

400 g Big round eggplants
4 cloves Garlic
2 tsp Oil

For Baingan Bartha

1 tsp Cumin seeds
1 tsp Grated ginger
1 tsp Grated garlic
1 tsp Minced green chili
3/4 c Finely chopped onions
1.5 tsp Salt or to taste
1/4 c Finely chopped bell peppers
1.5 tsp Smoked Paprika
1.5 tsp Coriander powder
3/4 tsp Garam masala
3/4 tsp Turmeric powder
3/4 c Finely chopped tomatoes
1 recipe Mashed eggplants
1 tbsp Finely chopped coriander leaves

Instructions

Roasting the eggplants

Wash and pat dry the eggplants.
Make deep slits on the eggplants and insert garlic cloves.
Smear oil on the eggplants.
Now, place this on fire and roast till the eggplants turn soft and cooked. This takes roughly 15 to 20 mins.
Make sure you turn the eggplants in between while they are being roasted.
When done, wash the roasted eggplants in water. Discard the charred skin.
Mash the roasted eggplants and garlic together well. Set aside

Making baingan bartha

Heat a pan with oil.
Add the cumin seeds and allow it to crackle.
Now, add the garlic, ginger and green chili. Saute for 10 to 20 secs.
Immediately, add the onions and bell peppers and mix well.
Cook till the onions turn pink and soft.
Now, add salt and spice powders. Mix well and saute for 30 secs on low flame.
At this point, add chopped tomatoes and mix well.
Cook the tomatoes till they turn mushy.
When done, add the mashed eggplants and mix well.
Simmer for 3 to 4 mins on medium flame.
Garnish with finely chopped coriander leaves.
Serve hot.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

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

Pineapple Rasam- No Garlic Rasam

May 16, 2021 By Anusha Leave a Comment

Pineapple Rasam- A mouth watering South Indian broth with pineapples and a freshly made spice mix. This South Indian style thin lentil broth has a sweet-sour taste and is sheer heaven when mixed with rice or cooked millet. Pair this with some steamed rice, a spicy potato fry and enjoy a bowl of comfort.

Come join us on Pinterest to find delicious pins.

I am a huge fan of Rasam. My daily meal has to have some form of Rasam and so I keep experimenting with variations in Rasam. Now today s Rasam is actually a very festive recipe. I’ve eaten it in many marriage feasts and its considered to be a special Rasam.

On my last trip to the supermarket, I picked up a small pineapple. And all I could think of while I bought it was this slightly sweet and tangy Rasam.

[feast_advanced_jump_to]

Pineapple Rasam- Annasi Rasam

Pineapple is called Annasi or Annasi Pazham in Tamil. This rasam is a typical Tamil style recipe. While most Rasam recipes call for using garlic, this is a Satvik rasam that does not use garlic and onions.

This makes it just perfect for festival days and special occasions. My daughter, who is a pineapple fan, says that this is the best pineapple idea anyone has ever had. She loved this so much that I pack this for her lunch box as well.

What pineapples to use?

Slightly tangy and ripe pineapples work best for this rasam. Make sure you choose pineapples that are not too sweet. If you are buying pineapple for the first time, look for fruits that have a golden color peel. It should not be too green and must look mostly brownish orange on the outside.

Frozen pineapple chunks work well too. Whenever I buy a big pineapple, I tend to chop it and freeze a portion. When I feel like some pineapple Rasam, I thaw the chopped pineapple cubes for 2 to 3 hours and then proceed with the recipe.

Tinned or canned pineapples do not work for pineapple Rasam.

Meal Planning, Shelf life and Storage

You can cook the toor dal beforehand and store it in the fridge. This will cut down on the waiting time, if you plan to make it on a weekday.

This Rasam keeps well for 2 days in the fridge. You can also freeze it in a freezer safe container. To freeze this rasam, let it cool down completely after its cooked. When cool, divide them into portions, transfer each portion into freezer-safe containers and freeze. You can follow the same method of freezing for leftovers too. Frozen pineapple Rasam keeps well for 1 month in the freezer.

Variations

You can add a few cloves of crushed garlic after frying them in ghee to this Rasam to make some Pineapple garlic rasam.

Herbs like lemon grass, mint and sweet basil also make a lovely flavor addition to this Rasam.

Vegan and Gluten Free Pineapple Rasam Recipe

For making this recipe vegan friendly, use cold pressed peanut oil or any neutral flavored vegetable oil instead of ghee.

Generally, Hing or asafetida has gluten added to it. For a gluten-free pineapple Rasam, either skip the Hing or you can use Hing that does not have gluten added to it.

Quick Pineapple Rasam

To make a quick version of this Rasam, you can use homemade Rasam powder and skip adding the cooked toor dal. This version also tastes just as good as the authentic Pineapple rasam recipe.

Method

Making the tamarind extract

Soak the tamarind in warm water for 10 mins.After 10 mins, mash the soaked tamarind well and discard all the strings and fiber.Set aside.

Cooking the toor dal

Wash the toor dal well. Combine with water and a pinch of turmeric. Pressure cook this for 3 to 4 whistles or until dal is mushy. Wait for pressure to release naturally. Once release, open and mash the dal well. Set aside.

Making the spice powder

Heat a pan with oil or ghee. Add all the ingredients except the dry red chilis. Fry on low flame till the dal becomes aromatic and golden.

When done, add the dry red chili and quickly saute for 20 to 30 secs.

Immediately, remove and transfer to a blender.

Let cool and grind to a powder.

Making the pineapple juice

Combine the pineapple chunks with 1 cup water and blend till smooth. Set aside.

Making pineapple rasam

Heat a pan with ghee. Pop the mustard seeds and crackle the cumin. Now, add the finely chopped pineapple chunks and tomatoes. Add curry leaves and salt. Mix well. Cook till pineapple becomes soft. Now, add the ground powder and mix well.

At this stage, add the tamarind extract. Simmer till raw smell of the tamarind goes away. When done. add the cooked dal mixture and mix well.Simmer this on medium flame for 3 to 4 mins.When done, add the pineapple juice and mix well.The pineapple juice tends to be frothy. So your rasam will also appear frothy.Immediately switch off the flame.

Garnish

Mix well and garnish with coriander leaves. Serve pineapple rasam piping hot.

South Indian Rasam Recipes

Here are some easy Rasam recipes. A hearty south Indian lunch menu always features Rasam. Make sure to include one of these.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Pineapple Rasam? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

Pineapple rasam served in a white bowl placed on a wooden board

Print Recipe

No ratings yet

Pineapple Rasam

A flavorful South Indian broth made with fresh pineapple and spices.

Prep Time20

Cook Time30

Soaking time10

Course: Appetizer, Main Course

Cuisine: South Indian, South Indian Tambrahm

Servings:

Equipment

Pressure cooker
Frying Pan

Ingredients

For the pineapple juice

150 g Pineapple chunks
1 c Water

For the tamarind extract

10 g tamarind
1/2 c hot water

For the rasam

1/2 c finely chopped tomatoes
2 tbsp Toor dal
1/2 c Water
1 tsp Turmeric powder
1 tbsp Oil or Ghee or oil
2 tsp Salt or to taste

To Roast And Grind

1 tsp ghee
2 tsp coriander seeds
2 tsp toor dal
4 to 5 dry red chili
1 tsp Pepper corns 1 tsp
1 tsp Cumin seeds 1 tsp

To Temper

1 tbsp Ghee or oil
1 tsp Mustard seeds
1/8 tsp Hing
10 Curry leaves

For Garnish

2 tbsp finely chopped Coriander leaves

Instructions

Making the tamarind extract

Soak the tamarind in warm water for 10 mins.
After 10 mins, mash the soaked tamarind well and discard all the strings and fiber.
Set aside.

Cooking the toor dal

Wash the toor dal well.
Combine with water and a pinch of turmeric.
Pressure cook this for 3 to 4 whistles or until dal is mushy.
Wait for pressure to release naturally.
Once release, open and mash the dal well.
Set aside.

Making the spice powder

Heat a pan with oil or ghee.
Add all the ingredients except the dry red chilis.
Fry on low flame till the dal becomes aromatic and golden.
When done, add the dry red chili and quickly saute for 20 to 30 secs.
Immediately, remove and transfer to a blender.
Let cool and grind to a powder.
Making the pineapple juice
Combine the pineapple chunks with water and blend till smooth.
Set aside.

Making pineapple rasam

Heat a pan with ghee.
Pop the mustard seeds and crackle the cumin.
Now, add the finely chopped pineapple chunks ,curry leaves and tomatoes.
Mix well.
Cook till pineapple becomes soft.
Now, add the ground powder and mix well.
At this stage, add the tamarind extract.
Simmer till raw smell of the tamarind goes away.
When done. add the cooked dal mixture and mix well.
Simmer this for 3 to 4 mins.
When done, add the pineapple juice and mix well.
The pineapple juice tends to be frothy. So your rasam will also appear frothy.
Immediately switch off the flame.

Garnishing

Mix well and garnish with coriander leaves.
Let sit for 1 hour before serving.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

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

If you are looking for other pineapple recipe South Indian style, then check out our Pineapple Kesari.

Avocado Paratha Recipe

May 15, 2021 By Anusha 1 Comment

Avocado Paratha- A great way to incorporate avocado in our daily diet. These Parathas are super soft and just irresistible.

My love for the amazing avocado is never ending. I also know that a few people are not very great fans of the fruit because of its bland taste but what they don’t realize is that its a great fruit in terms of nutrition and also makes fantastic dips.

How can one not like guacamole? I mean, seriously!
These nutrient dense Parathas are epic. What beauties they turned out to be! Soft and so delicious. Filled with every kind of nutrient possible and such an awesome indulgence on a rainy afternoon.

[feast_advanced_jump_to]

Ingredients

Whole wheat flour and some basic Indian spices are standard ingredients in any Indian paratha recipe. Apart from this, we will be using avocado and yogurt.

Avocado- I have used a small Hass Avocado for the paratha. When mashed, the avocado measured 1/4 c. Before adding the avocado to the flour, make sure to mash it well.

Yogurt- If you are wondering why yogurt, the reason is to avoid discoloration of the dough. As we all know, avocado discolors when exposed to air. And generally, avocado recipes use lemon juice or lime juice to prevent this. Yogurt makes for a very good substitute and works as well as lemon or lime juice.

Vegan Avocado Paratha

In case you are looking for a vegan version, then you can use lemon juice in place of the yogurt. I will not recommend lime juice as it tends to become bitter.

Making ahead, Shelf life and storage

You can knead the dough and refrigerate it for upto 2 days. Make sure to wrap it snugly in cling wrap, place it in a fridge-safe container and then refrigerate. There may be some discoloring after the first day. But there will be no change in taste or texture of the parathas.

As for the cooked parathas, they freeze well and also keep well at room temperature for a day. You can read on how to freeze parathas here in my Gobi Paratha post.

Variations

You can add other veggies like chopped spinach, finely chopped fenugreek leaves, shredded carrots or beets to the dough too. Just make sure to reduce the water used for kneading if you are adding beets or cabbage.

Recipe Notes

I have used a stand mixer to knead the dough. But you can always use your hands to knead it just like your regular Chapati dough.

Serving Suggestions

Some chilled yogurt and a spicy pickle will make great side kicks for this moreish paratha. You can also serve this with some tangy tomato thokku.

Method

Kneading the dough

In the bowl of your stand mixer, combine wheat flour with turmeric, cumin powder, red chili powder and salt. Mix well using a whisk.

Make a well in the center of this mixture.Now, add the mashed avocado, yogurt and rub into the flour until it becomes crumbly. Add 1/4 c water to the mixture. Attach the kneading hook and begin kneading the dough on slow speed. Slowly add water by the table spoon and knead into a smooth supple dough. I used about 1/2 c to 3/4 c water in all. Let the dough rest for 5 mins.

Making the Parathas

After 5 mins, divide the dough equally into 10 parts and shape each part into a ball.

Dust a ball lightly with flour and roll into thin round discs. Heat a tawa. Place the paratha on it and cook till brown spots appear on one side. Flip and repeat. Drizzle oil on both sides and cook for a further 20 secs on both sides.Repeat for the remaining dough.

More Paratha Recipes

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Avocado paratha? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

avocado parathas served on a black plate with yogurt and millet in a bowl by the side.

Print Recipe

No ratings yet

Avocado Paratha

Whole wheat flatbreads with the goodness of avocados.

Prep Time30

Cook Time20

Resting time5

Course: Main Course, Sides

Cuisine: Fusion, Indian

Servings: Parathas

Equipment

Stand mixer ( optional)
Mixing bowl
Turner
Griddle

Ingredients

2 c Whole wheat flour
1 small Avocado pitted scooped and mashed slightly ( 1/4 c thereabouts)
3/4 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Red chili powder
1 tbsp Yogurt
1 tsp Oil
1.25 tsp Salt or to taste
1/2 to 3/4 c Water to knead
2 to 3 tbsp Wheat flour for dusting
1 tsp Oil to cook each paratha

Instructions

In the bowl of your stand mixer, combine wheat flour with turmeric, cumin powder, red chili powder and salt.
Mix well using a whisk.
Make a well in the center of this mixture.
Now, add the mashed avocado, yogurt and rub into the flour until it becomes crumbly.
Add 1/4 c water to the mixture.
Attach the kneading hook and begin kneading the dough on slow speed.
Slowly add water by the table spoon and knead into a smooth supple dough.
I used about 1/2 c to 3/4 c water in all.
Let the dough rest for 5 mins.
After 5 mins, divide the dough equally into 10 parts and shape each part into a ball.
Dust a ball lightly with flour and roll into thin round discs.
Heat a tawa.
Place the paratha on it and cook till brown spots appear on one side. Flip and repeat.
Drizzle oil on both sides and cook for a further 20 secs on both sides.
Repeat for the remaining dough.

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!

Fruit Custard | Fruit Salad Custard

May 14, 2021 By Anusha Leave a Comment

Fruit custard is an egg-free dessert that is not just easy to make but a great way to include fruits. This English inspired dessert is quite popular in many Indian homes perhaps because it has a fancy feel to it but so effortless to put together. In this post, I will walk you through the steps to make this delicious dish without store-bought custard powder.

[feast_advanced_jump_to]

What is custard powder?

For the uninitiated, custard powder is a flavored cornstarch mix available in UK, most Indian cities and middle eastern countries. I assume that our fondness for this simple yet superior tasting dessert comes from the fact that Indian cuisine has some British influence.

For the most parts, custard powder is mostly flavored with vanilla and has some yellow food coloring added to it. So, the next time you reach out for that packet of custard powder, remember, you don’t really need it.

What is custard then?

Custard is a glorious velvety mixture of cornstarch, vanilla, milk and eggs cooked on low flame till silky smooth. The eggs lend a richness and body to the custard.

This simple concoction can be used to make so many desserts. But the simplest way to empty a bowl of custard is by mixing in some fruits and serving it chilled.

Eggless custard

However, in this post, I ll share how to make egg-free custard that is just as rich, smooth and silky like the conventional custard recipe. You can use this as a base to make several other desserts.

You can also add a bit of cocoa powder to make some chocolate custard. And then bake some chocolate cornets, maybe?

FAQs

How to fix lumpy custard?

In the event that you did not use a whisk to mix your cornstarch slurry or your custard became lumpy for some reason, then here is what you can do. Simply strain the custard through a colander. The lumps will be separated.

You can blend these lumps of custard with some milk in a small blender jar and add it back to the mixture. Mix well. And you are good to go.

You can also discard the lumps and just go ahead with the strained mixture. You will have a slightly runny custard. Nevertheless, the taste does not change.

What fruits to add to custard?

Bananas, apples, grapes, pomegranate, strawberries, blueberries, mangoes, pineapple and kiwi are great in custard. However, you need to avoid certain fruits too.

Why did my custard turn bitter?

If you add citrus fruits like oranges to your custard, then it will become bitter. It will also become bitter if you add fruits to it when the custard is hot or warm.

Can you eat this during Vrat or fasting?

Since this is an egg-free recipe and does not use any kind of grains, you can always enjoy this during fasting.

How to make custard with fruits?

There are two ways to do this. But however you choose to do it, always remember that the custard has to cool down completely before you add the fruits. As for adding the fruits, you can add them to the custard after it cools down and let this mixture chill in the fridge.

Or you can chop the fruits and chill them in the fridge. Parallelly, let the custard also chill in the fridge. Then just before serving, you can combine the custard and chilled fruits in a bowl and serve.

Can we make fruit custard without sugar?

Sugar is only a sweetener in a custard. It does not alter the texture or mouth feel. So you can always skip sugar if you feel your fruits are sweet enough. This is especially true if you are going to use fruits like banana and mangoes.

These fruits are naturally very sweet and do not need any added sugar. You can also add brown sugar or maple syrup in place of the regular white sugar.

Making ahead, shelf life and storage

If you plan to serve this for a party, you can make the custard ahead and refrigerate it for upto 2 days. Chop the fruits two hours before you are ready to serve, combine with the chilled custard and serve.

Store cooked custard and chopped fruits in individual fridge-safe non-reactive containers like glass or stainless steel. Make sure they are air-tight. When storing custard in the fridge, make sure that the boxes have tight lids.

Custard tends to develop a layer on the top if left open in the fridge. So, it is important to keep it covered in the fridge.

How to make fruit custard without custard powder?

Boiling the milk

fruit custard without custard powder (20)

fruit custard without custard powder (21)

Add the milk to a sauce pan. Heat and bring it to boil. When the milk rises up, switch off the flame. Remove 1/2 cup milk from this and set aside.

Making the slurry

In a mixing bowl, combine the cornstarch and the reserved half cup milk. Mix well using a whisk. Make sure there are no lumps.

Cooking the custard

fruit custard without custard powder (24)

fruit custard without custard powder (25)

fruit custard without custard powder (26)

fruit custard without custard powder (27)

fruit custard without custard powder (28)

fruit custard without custard powder (29)

fruit custard without custard powder (30)

fruit custard without custard powder (4)

In a pan, add the cornstarch slurry and 2 cups of the boiled milk. Add the vanilla at this stage. Mix well and cook on low flame till the mixture begins to thicken. This happens very quickly and typically takes less than 5 mins.

So, please do not leave the custard unattended while it cooks. Keep whisking it every now and then using a balloon whisk.

When the mixture has thickened, add the remaining milk and mix well using a whisk again. Make sure there are no lumps. Do all of the cooking process on low flame to avoid a lumpy custard.

Adding sugar

Add sugar at this stage and mix well. Simmer on low flame for 1 min. After a minute, switch off the flame and take the pan off the heat. If you leave the pan on the stove even with the flame switched off, the custard will continue to cook in the residual heat. This will make it very thick and gloopy.

Transfer the custard to another mixing bowl and let it cool completely. The custard has to be fully cool, not warm, not luke warm or hot.

Adding the fruits

fruit custard without custard powder (6)

fruit custard without custard powder (8)

fruit custard without custard powder (9)

When the mixture has cooled down completely, add the chopped fruits and mix gently, taking care not to mash or break the fruits.

Our eggless fruit custard without custard powder is now ready to be enjoyed.

Fruity dessert inspiration

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our eggless fruit custard without custard powder? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

Variations

Make tarts with this fruity delight as a filling. Serve it chilled.
You can also add just one seasonal fruit and make a custard with that flavor alone. For instance, when mangoes are in season, you can add just mangoes and serve it as mango custard.
Make a fusion layered dessert by layering a mixture of crushed digestive biscuits, this custard and ice cream.

Serving suggestions

This custard tastes best when it is served chilled. It is a great make-ahead dessert and is just perfect for parties.

fruit custard without custard powder served in glasses placed on a wooden plate

Print Recipe

4 from 2 votes

Eggless Fruit Custard Without Custard Powder

Fruit custard without eggs and store-bought custard powder. No food color added recipe.

Prep Time20

Cook Time5

Cooling Time6

Course: Dessert

Cuisine: Indian, International

Servings:

Equipment

Whisk
Pan
Bowl

Ingredients

3 tbsp Corn starch
1/2 c Milk
3 c Milk
1 tsp Vanilla extract
1/4 c Sugar
4 c Mixed chopped fruits a combination of berries, kiwi, apples, bananas and pomegranate works well.

Instructions

Boiling the milk

Boil 3.5 c milk in a pan until it rises up.
Remove 1/2 c of this milk and set aside. We are going to use this to make a cornstarch slurry.

Making the slurry

Combine the corn starch and reserved 1/2 c boiled milk in a bowl.
Mix well using a whisk, making sure there are no lumps.

Making the custard

Now combine the cornstarch milk slurry and 2 c of the boiled milk in a pan.
Add vanilla to this and mix well.
Cook this mixture on low heat until it thickens. This takes about 2 to 3 mins at the max.
Add the remaining milk and mix using a whisk.
When done, add sugar and mix well.
Continue to simmer the mixture on low flame for 1 min.
Switch off flame and take the pan off the heat.
Allow the custard to cool down completely.
When the custard has cooled, add the chopped fruits.
Now, mix gently taking care not to mash or break the fruits.
When done, let it chill in the fridge 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.

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

Jeera Rice Recipe- Easy Cumin Rice

May 13, 2021 By Anusha 6 Comments

HOW TO MAKE JEERA RICE?

Jeera rice- An easy rice recipe using Cumin and long grain rice.

jeera rice served in a brown bowl and placed in a platter with rajma masala and boondi raita

Jeera rice is the easiest rice-based recipe that any newbie can make. It s a very beginner-friendly dish and scores high on several counts. It can be made as a huge batch and feeds a crowd easily. This makes this Jeera rice a party-friendly recipe.

This recipe calls for a very few ingredients and so you need not go foraging in your pantry for an assortment of spices and masalas. You can make this cumin-flavored rice in your Instapot, Mealthy Multipot, Open pan and Pressure cooker too. This recipe is that versatile and forgiving.

Most often, people tend to think of it as nothing but steamed rice tempered with cumin seeds. But no, it’s a little more than that. It involves striking the right balance between the spices and the rice. And not going for the overkill. My recipe is a time-tested recipe. I have tried several ways of making Jeera rice and I must say this version stands out brilliantly among all my other trials. It almost matches up to the ones served in restaurants and yet has a homey earthy flavor to it.

Recipe Notes

The proportion of water and rice is very important in getting fluffy nonsticky rice. Also, the soaking time changes the cooking time. Hence, it becomes very important to follow the exact timings mentioned here.

Only Basmati rice works well in this recipe if you are looking for a restaurant-style recipe. However, if you want a simple home-style recipe, then you can use short-grained rice varieties like Govindo Bhog or Jeerasar too.

Serving suggestions

Our favorite way to enjoy jeera rice is with rajma masala and papad. I also make a chilled Boondi Raita to make it a complete meal. Try it and you will love it!

More recipes featuring rice

Print Recipe

No ratings yet

Jeera Rice

Jeera rice is an Indian staple rice dish. Made with long grained rice and spices, this makes for a great side to almost all curries and Dal.

Prep Time20

Cook Time10

Standing time5

Course: Mains

Cuisine: Indian, North Indian

Servings:

Equipment

Heavy bottomed pan

Ingredients

1 c Basmati rice
2 c Water
2 tbsp Ghee clarified butter
1 tsp Shah Jeera Caraway seeds
1 tsp Cumin seeds
2 podsGreen cardamom pods
1 small Bay leaf
1 tsp Salt or to taste

Instructions

Wash the basmati rice thoroughly under running water until the water runs clear.
Soak the rice in 2 c water for 20 mins.
Once done, heat a wide and deep pan with ghee.
Reduce the heat to the lowest.
Add cumin seeds, cardamom seeds, shah jeera, and bay leaf, and wait till the spices begin to brown.
Now, add the soaked rice along with the water and salt.
Gently mix with a wooden ladle.
Cook the rice till done.
Gently fluff the rice with a fork.
Alternatively, you can cook the rice in an electric rice cooker 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.

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

This recipe was originally posted in August 2014. This has been updated with recipe cards and fresh pictures.

Raw Vegan Gazpacho – Vegan Tomato Gazpacho

May 12, 2021 By Anusha Leave a Comment

Gazpacho is a cold Spanish soup mostly made with tomatoes. This raw vegan gazpacho is just what you need for summers.

[feast_advanced_jump_to]

What is Gazpacho?

Gazpacho is a cold soup that has its origins in Spain. Traditionally, it is made with tomatoes. But over the years, many versions of gazpacho have evolved. Authentic gazpacho recipes call for adding stale bread, olive oil and tomatoes. Pretty much any variety of tomatoes can be used.

Raw Vegan & Gluten-free Gazpacho

However, in today’s post, I ll be sharing how to make a raw, vegan and gluten-free gazpacho. This recipe comes together in a pinch and is literally 0 minutes in terms of hands-on cooking time.

Ingredients

Tomatoes– I have used a combination of regular tomatoes and cherry tomatoes to make our raw vegan tomato gazpacho. You can also use Roma tomatoes or beef tomatoes in this recipe.

Cucumbers– Crunchy and full of flavor, cucumbers make for a great addition to gazpacho. English cucumbers and Japanese cucumbers work well here. I have used the Japanese variety.

Bell Peppers and Sweet peppers– We love peppers! And I tend to add them whenever I can. In this recipe, I have used sweet red and yellow bell peppers.

Pickled onions– I wanted something sharp and slightly pungent in my gazpacho. So, I chose to add some pickled shallots in this recipe. You can skip this or use any variety of pickled onions. However, I will not recommend adding raw onions because these tend to make the gazpacho bitter.

Garlic– Again, adding garlic adds a beautiful flavor to our gazpacho. Highly recommended! In case you do not have raw garlic or if you are someone who doesn’t enjoy the smell of raw garlic, add 1 tsp garlic granules instead.

Basil leaves- The fresher the better! Let me tell you all… I have a teensy weensy sweet basil plant growing in my balcony. And I pluck a few whenever I feel like… basil. This feeling, my friends, is a very rich feeling. Like, I literally feel like a millionaire whenever I pluck a basil leaf or two. Well, I guess this is what people call perks.

Making ahead, Shelf life & Storage

This cold soup is a summer party star. You can make this a day before and let it sit in the fridge. The longer it sits, the more flavors it develops.

Shelf life and storage

This soup keeps well for upto 2 days when stored in a clean, air-tight container. Make sure you use a non-reactive container. Glass and stainless steel containers work best.

Tomato Gazpacho- Method

Macerating

In a bowl, add the chopped tomatoes, bell peppers, cucumber,basil, pepper and salt. Mix well. Let this sit for 30 mins. After 30 mins, the tomatoes would have released its juices and the flavors would have seeped in.

Blending

In a blender, add the tomato mixture, garlic, shallots, smoked paprika, vinegar, olive oil and sugar. Blend till smooth.

Our raw vegan tomato gazpacho is now ready. Serve chilled with crushed tortilla chips as topping.

More Tomato Recipes

Are you crazy about tomatoes like me? Then here are some more ways to eat them tomatoes.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our raw vegan gazpacho? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

raw vegan tomato gazpacho served in soup bowls with sweet peppers scattered at the background

Print Recipe

No ratings yet

Raw Vegan Gazpacho

Easy raw vegan gazpacho with tomatoes and sweet peppers.

Prep Time35

Course: entree, Mains, soups

Cuisine: Mediterranean, Spanish

Servings:

Equipment

Blender

Ingredients

To Macerate

300 g finely chopped tomatoes
100 g chopped cucumbers
50 g red bell peppers
10 sweet basil leaves
1 tsp salt
1 tsp freshly cracked black pepper

Other aromatics

2 cloves garlic
3 pickled shallots
1 tsp Smoked paprika
2 tsp White wine vinegar
1 tsp Sugar
2 tbsp Extra virgin olive oil

Garnish

3 tbsp Crushed tortilla chips

Instructions

In a bowl, add the chopped tomatoes, bell peppers, cucumber,basil, pepper and salt. Mix well.
Let this sit for 30 mins.
After 30 mins, the tomatoes would have released its juices and the flavors would have seeped in.
In a blender, add the tomato mixture, garlic, shallots, smoked paprika, vinegar, olive oil and sugar.
Blend till smooth.
Serve chilled with crushed tortilla chips as topping.

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!

If you love cold soups, then check out this Cucumber gazpacho recipe.

cucumber gazpacho topped with cucumber slices and herbs served in a white bowl set against a white background — Cucumber Gazpacho – Chilled Cucumber Soup

Ragi Chapati | Finger Millet Roti

May 11, 2021 By Anusha 3 Comments

Ragi Chapati- Rustic flatbreads with the goodness of finger millet flour and purple cabbage.

Ragi chapati with purple cabbage stacked and served with baingan bartha

Ragi Chapati is a great way to incorporate finger millet flour ( ragi flour) in our regular diet. Chapatis are a staple in most Indian homes. And adding millet flour to your regular chapati dough is a great way to include millet.

Millet is all the rage now. For those of you all who know better, millet eating is not new to this world. In fact, India is one of the largest millet cultivating and eating nation in the world. While they were considered poor man’s food by many a few years ago, the world has come to accept that eating millet is definitely beneficial, what with the Celiac and obesity problems rising.

[feast_advanced_jump_to]

Ingredients

Ragi flour- I have used store-bought ragi flour in this recipe. You can also use sprouted ragi flour to make ragi chapatis.

Wheat flour- I love tweaking my every day chapatis by adding different flours to the mix. The base of this recipe is whole wheat flour.

Veggies- This recipe uses a combination of shredded purple cabbage, finely chopped onions and finely chopped cilantro. All these give a nice flavor profile and also make this Ragi chapati more nutritious.

Veggies that can be added in Ragi Wheat Chapati

While I have used shredded purple cabbage, you can also use regular cabbage, shredded carrots, beets or radish to make these healthy ragi wheat chapatis. You can also experiment by adding other herbs like dried mint, fresh dill leaves or even finely chopped spinach.

Recipe Notes

It is very important to shred the cabbage finely. You will not be able to roll your chapatis without tearing them if you add chunky veggies to your dough.

I have used my stand mixer to knead the dough. You can also knead the dough using hands. Whichever method you use, make sure you add water little by little while kneading.

If you add too much water while kneading, you will not be able to roll the chapatis easily. And you will also use more flour for dusting your dough. When you use more flour for rolling and dusting your dough while rolling, your chapatis will be dry and brittle after they are cooked.

Meal Planning and Prep Work

Meal Planning

If you want to knead the dough and store it in the fridge for 2 days, then skip adding the onions and any other veggies. If you add veggies while kneading the dough, they will release moisture when the dough rests. So if you plan to store the dough, omit all the veggies including herbs. Then knead the dough, coat it with a little oil, wrap in cling wrap and store in the fridge. This keeps well for 2 days in the fridge.

Prep Work

Make sure you chop or shred your veggies finely before beginning to knead the dough. Once you knead the dough, begin making chapatis immediately.

Ragi Wheat Chapati – Method

Kneading the dough

Chop or shred all your veggies and keep them ready. Now, to the bowl of your stand mixer, add the veggies, ragi flour, wheat flour, salt and spice powders. Use your hands and mix this once or twice.

When done, attach the kneading hook to the mixer. Add water little by little and knead to a smooth dough. The dough should be supple and non sticky.

Depending on the flour you use, you may need more or less water to knead the dough. Begin with 1/2 c water and add 1 tbsp water in intervals as you knead. I used about 15 tbsp water.

Making the chapatis

Divide the dough into 10 equal portions. Roll each portion and shape into a ball. Flatten the ball, dust with flour and begin rolling into a chapati. Use flour to dust the dough in between while rolling them too.

Cooking Ragi Chapati

Heat an iron Tawa or cast iron griddle. Place the rolled chapati and cook on low flame for about 40 to 50 secs. When you see the chapati getting a few tiny bubbles on the surface, flip the chapati. You can see that the flipped side top has brown spots. Now, smear oil on the chapati and flip again. Cook on low flame for 30 to 40 secs until you see golden spots on the chapati. Repeat with the other side. Remove and serve hot.

More Millet Recipes

Looking for more ways to incorporate millet in your diet? Here are some more millet recipes.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Ragi Chapati With Purple Cabbage? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

Pin Image To Save This Recipe

Print Recipe

No ratings yet

Ragi Chapati Recipe

Chapatis with whole wheat flour and finger millet flour.

Prep Time10

Cook Time30

Course: Accomapaniment, Sides

Cuisine: Indian, North Indian

Servings: chapatis

Author: Anusha Praveen

Ingredients

1 c Ragi flour Finger millet flour
1 c Whole wheat flour
1/4 c Finely chopped onions
1/4 c Finely shredded purple cabbage
1 tsp Red chili powder
1 tsp Roasted cumin powder
3 tbsp Finely chopped cilantro leaves coriander leaves
1 tbsp Oil
3/4 to 1 c Water
1.5 tsp Salt or to taste

For rolling the Chapatis

3 tbsp Whole wheat flour for dusting

For cooking the Chapatis

1 tsp Oil to cook for each paratha

Instructions

Kneading the dough

Chop or shred all your veggies and keep them ready.
Now, to the bowl of your stand mixer, add the veggies, ragi flour, wheat flour, 1 tbsp oil, salt and spice powders.
Use your hands and mix this once or twice.
When done, attach the kneading hook to the mixer.
Add water little by little and knead to a smooth dough. Depending on the flour you use, you may need more or less water to knead the dough. Begin with 1/2 c water and add 1 tbsp water in intervals as you knead.
The dough should be supple and non sticky.

Rolling the chapati

Divide the dough into 10 equal portions.
Roll each portion and shape into a ball.
Flatten the ball, dust with flour and begin rolling into a chapati.
Use flour to dust the dough in between while rolling them too.

Cooking Ragi Chapati

Heat an iron Tawa or cast iron griddle.
Place the rolled chapati and cook on low flame for about 40 to 50 secs.
When you see the chapati getting a few tiny bubbles on the surface, flip the chapati.
You can see that the flipped side top has brown spots.
Now, smear oil on the chapati and flip again.
Cook on low flame for 30 to 40 secs until you see golden spots on the chapati.
Repeat with the other side. Remove and serve hot.
Roll the remaining dough into chapatis and enjoy with any curry or yogurt.

Notes

You may add grated carrots or beets or cabbage or even some spinach to this to make it healthier.
If you are making this for kids or if you dont want a vegan version, replace the oil in the dough with ghee.
Always start kneading the dough with little water and add more as you knead.

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!

Easy Overnight Oats 4 ways

April 23, 2021 By Anusha Leave a Comment

How to make overnight oats 4 ways?

Overnight oats have ridden the trending wave on the internet not without a good reason. If you ask me why, well, there are at least 5 reasons that I can tell off the top of my head.

Quick to make. These are no-cook. And chock full of nutrition.
A meal planners’ delight.
Breakfast on the go and breakfast in a jar.
You can easily adapt them to fit into any dietary restrictions.
The sky is the limit literally when it comes to variations in overnight oats.

Let us now delve deeper into the world of overnight oats, shall we?

[feast_advanced_jump_to]

What is overnight oats?

Generally, we make oatmeal by combining oats and some liquid and cooking it over the stove. We cook the oatmeal till it is soft and mushy. But when it comes to overnight oats, we simply soak the oats in some liquid overnight. As the oats soak, it absorbs the liquid, becomes soft and mushy. It also absorbs other flavors added to the liquids.

Basically, overnight oats is a no-cook breakfast that can be whipped up in a pinch. This is an ideal make-ahead breakfast and can be prepped for the whole week. Depending on the liquid you choose to add, these keep well in the fridge for upto a week. I generally make 6 jars in different flavors on Sunday. In this post, I ll include the recipes for 4 of my favorite overnight oats. Let me know in the comments if you would like to have the remaining 3 recipes.

As Sundays are usually time to enjoy an elaborate brunch with my family, I skip making overnight oats for Sunday.

What oats to use?

Not all oats work well for overnight oats. While steel cut oats are great in terms of nutrition, they simply do not absorb liquids while they soak in them. Steel cut oats have to be cooked for better digestion too. And instant oats or quick-cooking oats will work but not just as well. Quick cooking oats are also stripped of most of their nutrition. One more reason why these are not a good choice is because they become too mushy after soaking.

Considering all these and after a few attempts, I have come to the conclusion that our star is the good old-fashioned rolled oats. Rolled oats have more fiber and protein when compared to instant and quick cooking oats. The texture also makes it just perfect to use in a recipe that calls for prolonged soaking.

Basic Overnight Oats Recipe

What I love about overnight oats is the versatility. It offers so much in terms of flavors and toppings. When it comes to making a great overnight oats recipe, the key is to use a good proportion of liquid to oats and choosing the correct flavors and toppings. Do this and you will become an oatmeal fan for life.

Now to make a very basic overnight oats recipe, all you need is

Old-fashioned rolled oats.
Liquid of choice.
Some flavoring- Think spices like cinnamon and vanilla.
Sweeteners if you like.

Oat meal is like a sponge. It absorbs a lot of liquid. I love this particular spongy attitude!

To make a basic overnight oats recipe, combine 3/4 c rolled oats, 1.5 c liquid of choice, 1 tsp of flavoring of your choice and 1 tbsp sweetener if you like.

You can try variations by switching the liquid, flavors or sweeteners. To make it richer in nutrition, we can bring in more elements like fruits and nuts.

Liquids that you can use in overnight oats

Dairy milk, dairy based yogurt, plant based milk , plant based yogurt, tender coconut water are all some great liquid options. If you asked me if we can use just water to make overnight oats, my answer will be yes and no. Water does not have any flavor of its own. So while it will do the job, it will not give you some great tasting overnight oats.

Flavor combinations

My favorite is the classic vanilla. There is nothing that vanilla cannot make better. Other than vanilla, cinnamon, ground ginger, ground cardamom, coconut, chocolate are all some great flavors to have in an overnight oats recipe. Or you can simply choose to not add any at all. Instead, you can add more fruits.

Nut butters

While nut butter is not a component in a basic overnight oats recipe, I love adding this for some extra creaminess. It also excites me to know that I have a treat inside my breakfast when there is nut butter in my oats. All nut butters work well. Check out our chocolate peanut butter and try adding some of it in your jar!

Sweeteners

Adding a sweetener to your overnight oats is absolutely optional. If you are adding fruits or using flavored yogurt that has some sweetener in it, then you can skip adding sweeteners. In case you are someone who likes a sweet breakfast, then maple syrup, honey, molasses are all some great sweeteners to add. If you live in Asian countries, you can add Gula Melaka or jaggery.

Nuts and seeds

Do not add nuts and seeds to your overnight oats while they sit in the fridge. Period. They will turn soggy and lose their crunch. Instead, add them in the morning just before eating. Also, scoop out the entire jar into a bowl and add toppings generously before you dig in. Okay. Maybe this post is going in the direction of how to enjoy overnight oats rather than how to make some… Ahem.

As for what nuts and seeds can be added, all nuts and seeds work well. A word of caution here though. Chia seeds should be added with all the ingredients and allowed to soak. Consuming chia without soaking them can be dangerous. This is because chia blooms and swells in size. When we eat chia without soaking them, they may swell up inside your throat as you swallow and cause choking. So, always always add chia along with the other ingredients while making overnight oats.

Almonds, walnuts, pecans, flax seeds, chia seeds, pumpkin and sunflower seeds are all amazing crunchy toppings that you can add.

Fruits

Chunky fruits like mangoes and bananas work like a charm. In fact, bananas and oatmeal are married for no small reason. Apart from these usual suspects, you can add berries, kiwi, dragon fruit, roasted sweet potato ( done without salt), grated zucchini or carrots, pomegranate, coconut flesh. You can also add citrus like orange. But make sure not to add them to recipes that use just milk. You can use these in recipes having yogurt and milk or just yogurt.

Can I reheat overnight oats?

Well, some of us do not enjoy a cold breakfast. And there are some days when you just want a warm hug in a bowl the first thing in the morning. But you have a jar of overnight oats sitting in the fridge. Fear not! You can and you cannnot heat overnight oats.

If you have not added yogurt to your overnight oats, then you can absolutely reheat it. The no-reheating rule applies to any recipe that has citrus, any yogurt and fruits like kiwi or grapes. If your overnight oats has any of these in them, heating it up will curdle the oatmeal.

Heating overnight oats is very simple too.

How to reheat overnight oats?

Microwave method

To do this, transfer all of the contents to a microwave safe glass or ceramic bowl. Heat in short bursts of 10 secs on high for two to three times or until the oatmeal is just warm enough to dig in. Oven timings and settings may vary depending on the make and brand of the oven.

Stove Top Method

Heating overnight oats on the stove top is easy too. Leave the oats out in room temperature for 20 mins. Transfer the contents to a saucepan. Heat gently on low flame for 3 to 4 mins, stirring sparingly, to avoid burning or sticking to the bottom.

Instant Pot Method

This one is as easy as pie. Transfer the overnight oats in a instant pot safe bowl. Pyrex and stainless steel work well here. Add 2 c water to the inner insert and place a tall trivet. Place the oatmeal bowl on the trivet. Close the IP and turn valve to sealing. Switch on the keep warm mode for 10 or 20 mins.

When done, quick release pressure and open the lid. Your oatmeal will be warm and ready to dig in.

Pin for later

How to store overnight oats?

Clean glass jars or any mason jar works best for this. If you do not have these, choose fridge safe containers to assemble your overnight oats.

Shelf life of overnight oats

I prep these over the weekend and they keep well for a week. Just make sure you use clean jars with lids to prevent the oatmeal from becoming crusty and dry on the top.

Now, here is how you can make overnight oats 4 ways. Out of these, three overnight oats recipes are vegan.

Mango Overnight Oats

Flavorful overnight oats with the goodness of vegan yogurt, mangoes and pomegranate

Check out this recipe

vegan mango overnight oats topped with pomegranate pearls and mangoes

Kesar Badam Overnight Oats

Saffron and cardamom flavored overnight oats with the crunch of almonds and walnuts.

Check out this recipe

Vegan Chocolate Overnight Oats

This ridiculously easy overnight oats with chocolate will have you craving for breakfast all day.

Check out this recipe

Mixed Berry Overnight Oats

Simple but flavor packed overnight oats with the goodness of berries and yogurt.

Check out this recipe

mixed berry overnight oats topped with berries and served in a white bowl

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Did you find this post on making overnight oats 4 ways useful? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

Kesar Badam Overnight Oats | Saffron flavored Overnight Oatmeal

April 23, 2021 By Anusha 2 Comments

Kesar Badam is a flavor combination in Indian desserts. How about using a classic flavor combination in our everyday breakfast? Let us make some Kesar Badam Overnight oats!

[feast_advanced_jump_to]

Ingredients

Rolled oats- Like the name suggests, this recipe uses old-fashioned rolled oats. You can read about why rolled oats is the ideal choice for making overnight oats in our mixed berry overnight oats recipe.

Milk- I have used almond milk to make this desi version of overnight oats. You can always use other nut milks or even regular dairy milk in place of the almond milk.

Bananas- Mashed banana lends a nice texture, a mild sweetness and body to our Kesar Badam overnight oats. You can also use other fruits like mashed mangoes in place of the bananas to make more variations of this desi oatmeal.

Aromatics- Intensely sweet and aromatic cardamom combines with delicate saffron in this overnight oats. This flavor combination makes it so similar to a rich Indian dessert without all the sugar overload. In the end, we have this healthy saffron-infused treat that reminds us of kheer.

Nuts- We love all sorts of nuts in our family. My daughter is crazy about almonds. In this easy no-cook breakfast recipe, I have used a combination of almonds and walnuts. Cashews and pistachios work well too.

Benefits of Saffron

Saffron is a priced aromatic in most parts of the world. Kashmiri Saffron and Spanish saffron are most sought after. What many people do not know is that saffron has a naturally calming effect. This helps in relieving anxiety. It is also helpful for people who have depression and other mental health issues. Studies show that saffron also helps in better sleep. So try including saffron in your diet as often as you can.

Meal Planning and Prep Work

Meal Planning

Overnight oats are great to include in a regular meal plan. Because these keep well for upto a week in the fridge, you can prep these over the weekend and you will have a week’s worth breakfast ready.

I use Mason jars to prep my overnight oats. You can also use any fridge-friendly containers. While prepping these in multiple batches, try not to add nuts and seeds. Instead, add the nuts and seeds as a topping in the morning. This way, the nuts and seeds will be crunchy and add a great texture.

Prep Work

To make the saffron flavor shine through, I recommend infusing it with warm almond milk at least for 20 mins before making the overnight oats. Ideally, begin with infusing the milk and saffron. 20 minutes later, proceed with mixing up the ingredients.

If you are worried about consuming the nuts without soaking them, you can also soak the almonds and walnuts for 4 to 5 hours. Then, you can add the soaked nuts to this Kesar Badam overnight oats.

Kesar Badam Overnight Oats- Method

Heat the almond milk gently in a saucepan on low flame. Combine the saffron and warm milk.
Let it sit for 10 minutes to infuse. Add the infused saffron milk, chilled almond milk, maple syrup or honey, cardamom pods to a bowl. Mix well. Now add the mashed banana and nuts to this. Mash the bananas gently with a fork. Stir well to combine. Transfer to a clean glass jar. Let it sit in the fridge overnight. Add nuts as a topping before serving. Enjoy it as a chilled breakfast.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Kesar Badam Overnight Oats? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

Print Recipe

5 from 1 vote

Kesar Badam Overnight Oats

Saffron and cardamom flavored overnight oats with the crunch of almonds and walnuts.

Prep Time20

Cook Time2

Chilling Time6

Course: Breakfast

Cuisine: Fusion, International

Servings: jars

Equipment

Mixing bowl
Sauce Pan

Ingredients

3/4 c Rolled oats
1/2 c Sliced banana
2 tbsp warmed almond milk
10 strands saffron
1.5 c chilled almond milk
2 tbsp Maple syrup
5 cardamom pods crushed
2 tbsp almonds
10 walnuts
Garnish
A few almonds and walnuts

Instructions

Gently heat the almond milk until warm in a saucepan on low heat.
Combine the saffron and warm milk.
Let it sit for 10 minutes to infuse.
Add the infused saffron milk, chilled almond milk, maple syrup , cardamom pods to a bowl.
Mix well.
Now add the banana and nuts to this.
Mash the banana slices gently using a fork.
Stir well to combine.
Transfer to a clean glass jar.
Let it sit in the fridge overnight.
Add nuts as a topping before serving.
Enjoy it as a chilled breakfast.

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 recipes with nuts

Mixed Berry Overnight Oats

April 23, 2021 By Anusha Leave a Comment

What is better than a jar of mushy overnight oats? Some overnight oats with mixed berries. This mixed berry overnight oats is a delightful way to start the day, especially on a hot day.

[feast_advanced_jump_to]

Ingredients

Rolled oats– These are not only great in terms of texture but also from a nutrition perspective. Steel cut oats is simply not the right variety to make overnight oats. And quick cooking or instant overnight oats is stripped bare of almost all nutrition. Old-fashioned rolled oats is not only rich in nutrients but also has a chewy texture. When this is mixed with yogurt or milk and is soaked overnight, it becomes a delectable mushy mass.

Berries– I have used a combination of blueberries and strawberries in this recipe. You can also use raspberries, blackberries or even mulberries in this recipe.

Yogurt- For some reason, everyone at home loves berries mixed with yogurt. In fact, that is how I introduced overnight oats to my family. For some people who are used to eating piping hot breakfasts like Idlis and Moong Bean Dosas, the idea of eating a no-cook chilled breakfast can take some time to get used to. What is the best way to do this? Incorporate their favorite snack- berry yogurt into a basic overnight oats recipe. And you have a winner!

Chia seeds– For the uninitiated, chia is a rich source of protein and Omega-3. This makes them a fantastic breakfast option. While we love eating chia puddings, I am always looking for other ways to incorporate chia into our diet. Overnight oats and chia work well together.

Maple syrup- Because I used regular homemade yogurt and frozen berries, I added some maple syrup to sweeten this recipe. You can always skip this if you want a no-added-sugar overnight oats recipe.

Frozen Berries for Overnight Oats

I have used fresh berries to make this easy overnight oats. If you are not able to source them fresh, use frozen berries. Frozen berries and fresh berries work equally well here. I just do not enjoy frozen berries as a topping because they are too cold for my taste. But if you enjoy a cold treat for breakfast, use frozen berries as topping too.

Meal Planning and Prep Work

Meal Planning

Prep Work

In terms of prep work, this recipe literally calls for just pulling out stuff from the pantry. It literally comes together in less than 10 mins.

Method

Macerating the berries

Add the chopped strawberries and blueberries to a mixing bowl.
Sprinkle the sugar and add the lemon juice to this.
Gently smash the berries with a fork.
Mix well.
Let it sit for 20 mins.
This process is called maceration.

Making mixed berry overnight oats

Combine the yogurt, chia, vanilla and milk in a bowl.
Now, add the oats and macerated berries.
Stir well to combine.
Transfer to a clean glass jar.
Let it sit in the fridge overnight.
Garnish with berries before serving.
Enjoy it as a chilled breakfast.

More Berry Recipes

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Mixed Berry Overnight Oats? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

Print Recipe

No ratings yet

Mixed Berry Overnight Oats

Simple but flavor packed overnight oats with the goodness of berries and yogurt.

Prep Time20

Chilling Time6

Course: Breakfast

Cuisine: American, International

Servings: jars

Equipment

Mixing bowl

Ingredients

3/4 c Rolled oats
1 c Yogurt
1/2 c Milk
1/2 tbsp Chia seeds
1 tsp Vanilla extract
10 strawberries hulled and chopped
1/4 c Blueberries
1 tbsp brown sugar
2 tsp lemon juice

Toppings

2 Strawberries
4 to 5 Blueberries

Instructions

Add the chopped strawberries and blueberries to a mixing bowl.
Sprinkle the sugar and add the lemon juice to this.
Gently smash the berries with a fork.
Mix well.
Let it sit for 20 mins.
This process is called maceration.
Combine the yogurt, vanilla, chia and milk in a bowl.
Now, add the oats and macerated berries.
Stir well to combine.
Transfer to a clean glass jar.
Let it sit in the fridge overnight.
Garnish with berries before serving.
Enjoy it as a chilled breakfast.

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!

Mango Overnight Oats | Vegan Overnight Oats

April 23, 2021 By Anusha Leave a Comment

Mushy overnight oats with bursts of tropical flavors in the form of mangoes. And some anti-inflammatory goodness in the form of turmeric. That is exactly what this vegan mango overnight oats are. Summer is here and that also means, mangoes are here. That makes it the perfect time to whip up some overnight oats with some sweet mangoes.

[feast_advanced_jump_to]

Ingredients

Oats- Obviously, oats are the star ingredient here. I have used old-fashioned rolled oats to make this flavor-loaded no-cook breakfast.

Fruits- Most overnight oats call for bananas. I just wanted to try a version without the dominant flavor of banana. Enter Mangoes. And to make it more nutritious and colorful, we are also going to add pomegranate pearls.

Ground Turmeric- Turmeric has great anti-inflammatory properties. It also boost immunity. In India, it is a common practice to include this as a spice in almost all savory dishes. The curcumin in turmeric is also touted to be beneficial in preventing Alzheimer’s. Leaving aside the benefits, turmeric also has an earthy flavor and a beautiful golden color. Please note that even a little goes a long way when it comes to turmeric. So, do not add more than the quantity mentioned here. We want the mango to shine through!

Vegan coconut yogurt- This is the first time I tasted coconut yogurt, or rather vegan coconut milk based yogurt. When I began testing this recipe, I used regular dairy yogurt and found something amiss. Then, I realised I wanted something that reflects the tropical flavors more. My husband suggested cashew or coconut yogurt. I chose coconut and the flavors were truly mind-blowing.

Milk- We are going to be using a combination of yogurt and milk here. The reason being, the oats were too gummy when I tried this with just the yogurt. Somehow, they were not the creamy-textured oats with a bite but instead, they were too thick and chewy. I have used coconut milk here. Canned coconut milk works just fine. You can also use oat milk instead.

Aromatics- While the main flavor component of this recipe revolves around mangoes, I also wanted to incorporate a little subtle something to make this a brilliant breakfast that will not only keep us full but not overwhelm us the first thing in the morning. Rose seemed like the ideal choice for this. I have used rose extract here but you can always use regular Vanilla or even cardamom powder.

Meal Planning and Prep Work

Meal Planning

Prep Work

In terms of prep work, this recipe literally calls for just pulling out stuff from the pantry. Chopping mangoes is the only time-consuming work in this recipe. I almost always have a box of pomegranate pearls sitting in my fridge.

Variations

Mangoes- Any sweet ripe mango variety will work well for this overnight oats recipe. Best bets are Alphonso, Brazilian mangoes and even Thai mangoes.

If you do not have access to pomegranate, you can use berries instead. Raspberry and mango are a match made in heaven. Feel free to use regular dairy yogurt in place of the coconut yogurt for this. If you are not a fan of coconut yogurt, then try cashew yogurt.

Toppings – As for the toppings, I just stuck to using more fresh mangoes and pomegranate pearls. Because we are total mango nuts. But you can also top this with chia seeds, melon seeds, bananas or a mix of nuts and seeds.

Pin To Save This Recipe

More Recipes With Oats

Vegan Mango Overnight Oats- Method

Combine the yogurt, milk, rose extract and brown sugar in a bowl. Mix well.

Now add the oats and stir well.

Mash the chopped mangoes with a fork and add the turmeric to this. Make sure that the mangoes are not mashed smoothly. A chunk or two feels really when you bite into them.

Add the mango puree and the pomegranate pearls to the bowl and stir well.

Transfer to a clean glass jar.

Let it sit in the fridge overnight.

Transfer to a bowl before digging in.

Garnish with chopped mangoes and pomegranate pearls before serving.

Enjoy it as a chilled breakfast.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Vegan Mango Overnight Oats? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

Print Recipe

No ratings yet

Mango Overnight Oats

Flavorful overnight oats with the goodness of vegan yogurt, mangoes and pomegranate

Prep Time10

Chilling Time6

Course: Breakfast

Cuisine: American, International

Servings: jars

Equipment

Mixing bowl

Ingredients

3 ⁄4 c Rolled oats
3 ⁄4 c Coconut Yogurt
1.25 c Coconut Milk
3/4 c Finely chopped mangoes
4 tbsp Pomegranate arils
3/4 tsp Ground turmeric
1 tsp Rose extract
1 tbsp Brown sugar

Toppings

2 tbsp finely chopped mangoes
1 tbsp pomegranate pearls

Instructions

Combine yogurt, milk, rose extract and brown sugar in a bowl. Mix well.
Now, add the oats to the bowl and mix well.
Mash the mangoes using a fork and add the turmeric to this.
Add the mashed mangoes and pomegranate pearls and stir to combine.
Transfer to a clean glass jar.
Let it sit in the fridge overnight.
Empty the soaked oats to a bowl before eating.
Garnish with chopped mangoes and pomegranate pearls before serving.
Enjoy it as a chilled breakfast.

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!

Easy Side Dish For Idli Dosa – South Indian side dishes

April 15, 2021 By Anusha Leave a Comment

Here is a collection of 15 easy side dish for Idli and Dosa. These recipes are not only easy but also quick to put together if you have a few basic ingredients ready on hand.

As a true blue South Indian, Idli and Dosa form an integral part of my family’s diet. Idli and Dosa score very high on our preferred breakfast. We love Idli and Dosa for many reasons. They are highly nutritious, quick and easy to make. While making these are a breeze, what to serve as an accompaniment with Idlis and Dosas is always a million dollar question.

Which is exactly why I have here, a collection of easy accompaniments that pair well with Idlis and Dosas. You can serve these with Idiyappams, Aapams or Uthappams too. These go well alongside some Paniyarams too.

[feast_advanced_jump_to]

How to make a great South Indian Chutney?

For most people, chutney for Idli and Dosa is synonymous to coconut chutney. This is because most restaurants serve coconut chutney as a standard item with these two mains. However, the art of chutney making goes beyond the humble yet brilliant coconut chutney.

Here is a table with combinations that you can use on an everyday basis to whip up chutneys. Scroll down for our collection of recipes with correct measurements and proportions.

However, we need not serve Idli and Dosas with only chutney or sambar. A good vegetable loaded south Indian style Kurma is also a great side dish to pair with these breakfast staples from southern India.

Some Idli and Dosa Recipes

If you enjoyed this post, please do not forget to share it!

Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried one of our recipes from this collection? Then please rate the recipe and tell us why you loved our recipe!

Collection of 15 easy side dish for Idli, Dosa

Peanut Chutney

Peanut chutney or groundnut chutney- An easy to make sidekick for Idlis, Dosas and Uthapams. Made with roasted peanuts and

Check out this recipe

Palli chutney for dosa- vegan peanut chutney served with dosas on a banana leaf

Salavai Chutney

Salavai Chutney is a quick 5 ingredient vegan South Indian style chutney that makes a great accompaniment for South Indian style breakfast dishes.

Check out this recipe

Salavai Chutney- South indian style vegan dip for Idli, dosa served in a blue bowl placed on a beige cheese board on a cement like backdrop.

Tomato Garlic Chutney Recipe For Idli Dosa

Tomato Garlic Chutney- a simple chutney that tastes great with idli and dosa.

Check out this recipe

Tomato Pudina Chutney

An easy dip made with fresh tomatoes and mint leaves. Pairs well with idli, dosa and aapam.

Check out this recipe

Pudina Chutney Recipe For Idli, Dosa

Pudina chutney is a flavorful accompaniment for idli, dosa and paniyaram. This chutney uses fresh mint and coconut among other things

Check out this recipe

Onion Tomato Garlic Chutney

Onion tomato garlic chutney is a simple and easy to make chutney that pairs well with dosa, idli, puri and paniyaram

Check out this recipe

Onion Tomato Thokku

An easy and minimal ingredient based Onion and Tomato curry that is ideal for travel and in finger foods. Vegan.

Check out this recipe

Poondu Thokku Recipe| Garlic Thokku Recipe

Poondu thokku is a spicy and tangy relish made with garlic cloves. This makes a great accompaniment for Idli, dosa, curd rice and chapati. Stays well for 2 to 3 months if refrigerated.

Check out this recipe

Tomato Thokku

Tomato Thokku- Spicy vegan relish made with fresh tomatoes and ginger. Tastes great with rice and flatbreads, dosa and idli

Check out this recipe

South Indian thakkali thokku- a tangy tomato relish in a glass jar with cherry tomatoes, garlic and curry leaves all presented in a rustic platter

Vengaya Chutney Recipe For Idli And Dosa

Vengaya chutney is a spicy and tangy dip made with pearl onions. Tastes great with idli, dosa, aapam and poori

Check out this recipe

South Indian Onion Tomato Chutney

Easy and quick south Indian style onion tomato chutney for Idlis and Dosas

Check out this recipe

easy south indian onion tomato chutney served in a steel bowl

Kumbakonam Kadappa Recipe- Sidedish for Idli Dosa

Kumbakonam Kadappa- a potato and moong dal stew that pairs well with Idli, Dosa and Aapam

Check out this recipe

Idli Milagai Podi Recipe

Idli Milagai Podi or idli podi or idli molaga podi is an accompaniment for idli and dosa. This is best enjoyed with sesame oil.

Check out this recipe

Carrot Peas Kurma

Carrot Peas Kurma- flavorful robust curry with fresh carrots and peas simmered in a fragrant gravy. Vegan. GF. Tastes great with roti, chapati, poori

Check out this recipe

Vellai Kurma- Instant Pot and Stove top

Hotel style Vellai kurma is a flavorful restaurant style kuruma . It is mixed vegetables in a white sauce and pairs well with Chapati, Poori, Idli, Dosa and Parotta

Check out this recipe

Cucumber Gazpacho – Chilled Cucumber Soup

April 6, 2021 By Anusha 13 Comments

Cucumber gazpacho is a refreshing creamy chilled soup that is just perfect for lunch on a hot day.

What is this Cucumber Gazpacho?

Gazpacho has its origins from Spain. They make gazpacho with tomatoes traditionally. But this cucumber gazpacho is a spin-off of the traditional tomato gazpacho. Like any gazpacho, this is a no-cook recipe that comes together in less than 10 mins. If you add chilled ingredients to make this, then you can even skip the chilling part.

[feast_advanced_jump_to]

Ingredients

This recipe uses a lot of herbs. They are the most important elements when it comes to making a great cucumber gazpacho.

Cucumbers- Japanese or Persian cucumbers work best for this chilled soup. Any cucumber will work but these varieties have a nice crunch and a delightful deep green skin. Both these add texture and color to our gazpacho. I have tried making this gazpacho with English cucumbers, Japanese cucumbers and Persian cucumbers. All three work remarkably well. While choosing your cukes, make sure they are not thick skinned and are crunchy.

Yogurt- While I have used regular yogurt in this recipe, you can always use chilled greek yogurt to make this. There really is no need to add any water to our gazpacho as the cucumber itself has plenty of water. This is enough to dilute our soup to the right consistency.

Olive oil- It is not necessary that you use extra virgin olive oil in this soup. But it gives an amazing flavor. I have made this with both regular olive oil and the extra virgin olive oil. While the former works well, adding extra virgin olive oil really takes the flavor up a notch.

Pickled shallots- If you do not have pickled shallots, I recommend skipping them altogether. The problem with adding raw shallots is that they are too pungent and give the gazpacho a slight bitter taste.

Garlic- Go very easy on the garlic. We are looking for a subtle hint of garlic. I have just used a small clove of garlic here.

Green chili and white pepper- In my opinion, the heat from these two complements each other so well. And black pepper is more pungent than white. So I won’t recommend substituting white pepper with black pepper.

Herbs – As I mentioned in the beginning, herbs are what make this soup. I recommend a combination of basil, mint, dill, and parsley. While you can skip basil, mint, or parsley, dill is an absolute must.

Recipe Notes

I highly recommend using chilled fresh yogurt to make this creamy chilled soup. Low fat yogurt works well too.
Using a high-powered blender will give you the best results. Make sure to blend on high speed until all of the cucumber pieces have blended really well. Somehow, chunky cucumber gazpacho did not work well for us.
Use good quality extra virgin olive oil for an amazing flavor.
This is a naturally gluten-free recipe. You can always serve this with a light salad to make it a complete meal.

Vegan Cucumber Gazpacho

If we look at all the ingredients for our gazpacho, all but one are dairy-free. To make this a completely vegan cucumber gazpacho, I recommend using Cashew yogurt. Coconut yogurt is your next best bet. Just make sure both are chilled and whisked smooth.

Meal Planning and Prep Work

Meal Planning

If you are planning to serve this at a party, you can easily make this ahead and let it chill in the fridge for up to 2 days. I have not tried freezing this gazpacho. I will definitely keep you guys updated in case I try this.

Prep Work

The most time consuming prep work for this soup is probably cleaning and sorting the herbs. Once you deal with this, you are literally 2 mins away from making and enjoying some chilled cucumber gazpacho.

Chilled Cucumber Gazpacho- Method

Combine all the ingredients in a blender.

Blend to a smooth puree.

Pour into bowls. Garnish with cucumber slices.

Drizzle olive oil.

Serve chilled with toasted bread.

More Summer Recipes

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Cucumber Gazpacho ? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

Print Recipe

5 from 2 votes

Cucumber Gazpacho

A quick and easy chilled summer soup with crunchy cucumbers and herbs.

Prep Time10

Chilling Time4

Course: entree, Mains, soups

Cuisine: Fusion, International, Spanish

Servings:

Equipment

Blender

Ingredients

300 g Japanese cucumbers peeled and chopped
1 tbsp sweet basil
1 tbsp Italian parsley
1 tbsp Dill leaves
1 tbsp Mint leaves
1 Green chili
1 small clove garlic
1 small pickled shallot
3 tbsp Olive oil
3/4 c Fresh yogurt
1/2 tsp White pepper
1 tbsp Lemon juice
1 tsp Salt or to taste

Garnish

10 to 12 slices cucumber
1 tbsp olive oil

To Serve

2 slices toasted bread Optional

Instructions

Place all the ingredients with th eyogurt in a blender and pulse to break down the mixture to a coarse mixture.
Now blend on high speed till you have a smooth puree. Make sure there are no chunks of cucumber left.
Chill for atleast 4 hours.
Drizzle the olive oil over the soup and top with sliced cucumbers.
Serve with toasted bread.

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!

This post was originally published in April, 2015. This has now been updated with fresh process shots, pictures and recipe card.

Nutella Banana Mug Cake – Eggless Microwave desserts

April 4, 2021 By Anusha 2 Comments

HOW TO MAKE EGGLESS NUTELLA BANANA MUG CAKE?

What if I told you that you could have Nutella banana mug cake in less than 10 mins?

I am not a chocolate person. As in, you wont find my eyes popping out when you offer me a bar of chocolate. Nothing wrong about it though. But then I m just saying. Obviously, you wont find me mentioning crazy chocolate cravings. I don’t crave for chocolate. I do make an exception for Nutella though. Oh, come on, you would be really cruel to not like Nutella. How can someone in their right minds not like Nutella?

How can a concoction of hazelnuts and dark cocoa not drive you crazy? Well, Nutella does all this to me. Plus I had a jar of Nutella that was begging to be licked clean. Considering that I m past my licking prime, I decided to make something with the remains of my Nutella jar. Which is when, this gorgeous mug cake happened. I would call this chocolate perfection in a mug. You will go gaga over this if you are banana nut and a Nutella nut like me. Plus it takes 10 mins to put this together and cook it too. Cool, no?

Recipe Notes

Please note that microwave timings and setting may vary slightly based on the brand and model.

I have used two 350 ml capacity mugs to make this Nutella Banana Mug cake. You can easily make this in smaller mugs. If you are using smaller mugs, I recommend 150 ml capacity mugs. These would give you 4 cakes.

Using powdered sugar is highly recommended as the cooking time is very short. You can also use icing sugar in place of powdered sugar. I just ground coarse grain white sugar in my blender and used it here.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Nutella Banana Mug cake ? We value your thoughts and comments! Leave a comment 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 For Eggless Nutella Banana Mug Cake

Print Recipe

5 from 1 vote

Nutella Banana Mug Cake

Nutella Banana Cake made in the microwave. Comes together in a pinch. A brilliant single serve dessert.

Prep Time5

Cook Time2

Course: Dessert, Single serve desserts

Cuisine: International

Servings: mug cake

Equipment

Microwave

Ingredients

4 tbsp leveled All purpose flour
1/2 tsp Baking powder
2 tbsp Cocoa powder
4 tbsp Powdered sugar
1/16 tsp Salt
2 tbsp Nutella
2 tbsp Any neutral vegetable oil
4 tbsp Milk
1/2 tsp Vanilla extract
1/4 c Banana puree

Instructions

In a mixing bowl, add all dry ingredients and whisk thoroughly.
Make a well in the middle of the mixture.
Add the wet ingredients one by one.
Now, using a whisk, mix well until thoroughly combined.
Make sure there are no lumps.
Divide this mixture into two batches.
Transfer this mixture to 2 microwave safe mugs until ¾ full.
Place in microwave and cook on high for 1 min.
The cake would have risen beautifully.
Insert a toothpick to check if its done.
If the cake is not cooked, then microwave again for 30 secs on high.

Notes

1. Microwave oven timings and temperature may vary.

2. I used large 350 ml mugs to make this cake

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!

Vegan Chocolate Overnight Oats

April 2, 2021 By Anusha Leave a Comment

Chocolate overnight oats- Creamy mushy no-cook oats with the goodness of chocolate. We have a secret ingredient that will make this chocolatey breakfast treat infinite times irresistible.

What is overnight oats?

Overnight oats is basically a no-cook breakfast treat. You can make several versions of this easy make-ahead breakfast. Like most overnight oats recipes, this recipe uses rolled oats. And as the title suggests, we are going to make a very chocolatey version of this healthy breakfast treat.

[feast_advanced_jump_to]

Ingredients

✓ Rolled oats– In this recipe, we will use old-fashioned rolled oats. You can also use quick-cooking oats in place of these. In case you are looking for gluten-free overnight oats, make sure your oats are certified gluten-free.

✓ The liquids– When we say overnight oats, it involves mixing the oats with a liquid of choice. We then let this sit overnight, so that the oats absorb all of the liquid. For our chocolate overnight oats, we will be using almond milk. You can also use any nut milk of choice. Even diluted coconut milk will work well here.

✓ Nut butter– For that extra creamy texture, we will be adding some good old peanut butter. Almond butter works well too.

✓ Cocoa- Good old cocoa powder is enough to weave its magic into this decadent treat. You can use whatever you have on hand. Dutch-processed cocoa will work too.

✓ Coconut oil- I love the flavor of extra virgin cold pressed coconut oil. Just a teaspoon of this gives such a huge flavor boost to any dish! While this is entirely optional, its highly recommended!

✓ Maple syrup- The sweetener here. You can substitute this with raw cane sugar or agave or regular sugar in a pinch. Adjust the sweetness as per your liking and preferences.

✓ Aromatics- Apart from the regular Vanilla, I have used cardamom too. Believe me when I say the combination of cocoa and cardamom is simply marvellous.

✓ Toppings– I prep these overnight oats in a jar and let them sit in the fridge. In the morning, I scoop all of it out onto a bowl and add some toppings to make them more nutritious. For this chocolate overnight oats, my go-to toppings are berries. You can also add nuts, chia seeds and other seeds too.

And finally, our secret ingredient to making the best chocolate overnight oats

Sea Salt- Yes! You read that right. Adding a pinch of sea salt to any chocolate treat will make it so so so many times better! You have to trust me on this. Just go ahead and add that salt.

Meal Planning and Prep Work

Meal Planning

Prep Work

In terms of prep work, this recipe literally calls for just pulling out stuff from the pantry. And this just takes 5 mins. After that, it is just add everything into a bowl, mix and transfer to a jar.

Method

In a mixing bowl, add the peanut butter, almond milk, cocoa, maple syrup, cardamom powder, and sea salt along with the vanilla. Whisk well using a balloon whisk. Now add the oats and stir well. Transfer to a clean glass jar. Let it sit in the fridge overnight. Garnish with berries before serving. Enjoy it as a chilled breakfast.

More Breakfast Inspiration

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Chocolate Overnight Oats ? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

Print Recipe

No ratings yet

Vegan Chocolate Overnight Oats

This ridiculously easy overnight oats with chocolate will have you craving for breakfast all day.

Prep Time10

Chilling Time6

Course: Breakfast

Cuisine: American, International

Servings: people

Equipment

Mixing bowl
Whisk

Ingredients

2 tbsp Crunchy unsweetened peanut butter
1 tbsp Cocoa powder
2 c Almond milk
2 tbsp Maple syrup
1 tsp Vanilla
½ tsp Cardamom powder
½ tsp Sea salt
¾ c Rolled oats

Toppings

4 to 5 Hulled strawberries
2 tbsp blueberries

Instructions

In a mixing bowl, add the peanut butter, almond milk, cocoa, maple syrup, cardamom powder and sea salt along with the vanilla.
Whisk well using a balloon whisk.
Now add the oats and stir well.
Transfer to a clean glass jar.
Let it sit in the fridge overnight.
Garnish with berries before serving.
Enjoy it as a chilled breakfast.

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!

Kerala egg curry with coconut milk

April 1, 2021 By Anusha 5 Comments

This Kerala style Egg curry, replete with whole spices and the goodness of coconut milk is all you need to keep you happy.

Why we love this Kerala Egg Curry?

✓ For the simple reason that eggs are wholesome on their own.

✓ Eggs and coconut milk make an unbelievably delicious combination.

✓ Assuming we have tinned coconut milk and some hard-boiled eggs in the fridge, this Malabar-inspired curry comes together in less than 20 mins.

[feast_advanced_jump_to]

What is Kerala Egg Curry?

When we say Kerala, there are some things that flash across our eyes. Coconut, lush green countryside, lakes and ponds in myriad sizes, and last but not the least- the lip-smacking food are all synonymous to Kerala.

This egg curry is replete with all kinds of Kerala flavors. Basically, it is a heady concoction of hard-boiled eggs simmered in a creamy coconut milk-based curry. In my opinion, very few things can hold a candle to this egg curry.

Ingredients

Obviously, the star ingredient of this curry is the eggs. We are going to talk about these in a while. But before that, let s take a quick look at the ingredients.

Onions, tomatoes- These are the base of this curry today. We are going to thinly slice our onions and not chop them finely. Trust me, this adds a beautiful texture to the curry. As for the tomatoes, these will give some nice tang to the dish.

Whole spices- What is a good Kerala curry without pepper and cinnamon? Yep. These along with the fennel are what we need from the spice cupboard today.

Curry leaves- Because this egg curry is a very South Indian dish, curry leaves are a must. You can skip them if you cannot source them. But adding them elevates the dish to a whole new pedestal.

Coconut milk- The hoarder that I m, my pantry is never without canned coconut milk. I find the process of making coconut milk from scratch too time-consuming. So I always rely on canned ones. I personally love the Ayam brand and Sainsbury’s Thin Coconut milk but you can always use whatever you find.

In Singapore, you can find the Ayam brand and Sainsbury’s both on Redmart.

If you are living in India, you can check my favorite brand from there-

Recipe Notes

Please note that only coconut milk can be used in this recipe. Coconut cream will not work in this recipe. Please check the label before buying. Also to make thin coconut milk, dilute regular coconut milk with equal quantity of water. For instance, to make 1 c thin coconut milk, you will need 1/2 c each regular coconut milk and water.

Meal Planning & Prep Work

Meal Planning

The most time-consuming process in this recipe is cooking the eggs. You can boil the eggs ahead of time and store them in a fridge-safe container for up to 3 days. I always have some hard-boiled eggs in the fridge. These are great snacks during the day.

Prep work

In case you do not have the eggs ready, then begin prepping the eggs first. While the eggs rest after being boiled, start work on the curry and you should have it all ready in a pinch.

Here s the work flow- Hard boil eggs, rest them for 10 mins, chop veggies while they rest- start on the gravy.

Method

Hard-boiling the eggs

Add the water to a large pot and wait for it to begin to boil. Now, gently add the eggs and continue to boil them for 7 to 8 mins. After 8 mins, switch off the flame and drain all the water. Wash the boiled eggs in cold water. Now, rest them for 10 mins.

While they rest, prep all the stuff for the gravy. After 10 mins, peel the boiled eggs. Make a cross at the top with a sharp knife and set it aside.

Making the gravy

Heat a pan with coconut oil.

Add the mustard seeds and when they pop, tip in all the whole spices except the crushed pepper. Now add the ginger and green chilis.

Add the onions and saute until the onions begin to brown. When done, add all the spice powders except the crushed pepper. Saute for another 30 secs. At this stage, add the chopped tomatoes and saute till they become mushy.

Make a cross on top of the boiled eggs and keep them ready. Add the eggs and gently toss them in the onion-tomato mixture. Take care not to break them while you do this. When the eggs are coated with the masala, add the thick undiluted coconut milk and mix gently.

Let it simmer for a min or two. Now, tip in the remaining diluted coconut milk and simmer for a minute on low flame. Add crushed pepper and mix well. Simmer for 2 to 3 mins. Switch off the flame. Garnish with curry leaves and coriander leaves.

Our Kerala egg curry is now ready to be served. You can serve this curry warm with some ghee slathered Chapatis or even some garlicky naans.

More Curry Inspiration

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Kerala Egg Curry ? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

Serving Suggestions

In case you are looking for more ideas to serve this curry with, then here are some easy flatbread recipes. Our bet is on the Pudina Paratha and we would love to hear what you served this with!

kerala egg curry served in a black bowl placed on a burlap mat

Print Recipe

No ratings yet

Kerala Egg Curry

Rich and creamy curry with hard boiled eggs and coconut milk.

Prep Time10

Cook Time40

Course: Mains

Cuisine: Kerala, Malabar

Servings: people

Equipment

Saute pan

Ingredients

For the hard-boiled eggs

7 to 8 Eggs
6 c Water

For the gravy

3/4 c Thinly sliced onions
1 c finely chopped tomatoes
2 Green chilis slit lengthwise
1.5 tsp Grated ginger
1 c Thick coconut milk
1 c Thick coconut milk
1/2 tsp Turmeric powder
1.5 tsp Coriander powder
3/4 tsp Garam Masala
1 tsp Red chili powder
1.5 tsp Black pepper crushed
3/4 tsp Sugar
2 tsp Salt or to taste
2 tbsp Coconut oil
Tempering
1 tsp Mustard seeds
1/2 inch Cinnamon stick
2 cloves
10 curry leaves
1 tsp Fennel seeds

For Garnish

1 sprig Curry leaves
1 tbsp finely chopped coriander leaves

Instructions

Hard-boiling the eggs

Add the water to a big pot and allow it to begin to boil.
Now add the eggs one by one gently .
Boil the eggs for 7 to 8 mins.
After 8 mins, switch off flame and drain all the water.
Now, wash the eggs in cold water.
Let it sit for 10 mins.
After 10 mins, peel them and set them aside.

Making the gravy.

Heat a pan with oil.
Pop the mustard seeds and add the cinnamon stick, fennel seeds, cloves and curry leaves.
Add green chilies, onions and grated ginger.
Add salt, mix and saute until the onions become light brown.
Add all the spice powders except the crushed pepper.
Saute for another 30 secs on low flame.
Now, add the chopped tomatoes and saute till they become mushy.
Make a cross slit on the top of your hard boiled eggs using a sharp knife.
Now, gently add the boiled eggs to the pan.
Mix well but gently making sure the gravy coats the eggs nicely.
When done, add the thick coconut milk and mix gently.
Simmer on low flame for 3 mins.
After 3 mins, add the thin coconut milk and mix.
Simmer for 2 more mins.
Add the sugar and mix gently. Let it simmer on low flame for 1 min.
Add crushed pepper and mix well.
Switch off flame.
Garnish with curry leaves and finely chopped coriander leaves.
Serve hot with rice or Chapatis.

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!

Chana Masala (Indian Chickpea Curry)

March 29, 2021 By Anusha 7 Comments

Chana Masala is a popular Indian chickpea curry. This is probably one of those most ordered dishes in a restaurant menu. Vegan and gluten free, this recipe has so many versions. In this post, I will share how I make this Indian classic dish.

Follow us on Pinterest for delicious pins. Join our Facebook group for more recipes, quick tips and hacks.

Punjabi chole masala served in a white bowl with steamed rice — Delicious Indian Chickpea Curry ready to be served

Why this recipe works?

Protein loaded
You can double this recipe in a pinch.
Freezer-friendly, vegan and naturally gluten-free.

[feast_advanced_jump_to]

What is Punjabi Chole?

Punjab is a northern state in India and this Chole is synonymous with this state. You will probably find a recipe for this in almost every Punjabi household. We also refer to this as Chana Masala.

But please note that the two recipes are different. The recipe for Punjabi Chole in itself is simple.

However, traditionally, this recipe is slow cooked in an open pan. But in this post, we will see how to make an amazing Chole easily and quickly.

Ingredients

Like any Indian style curry worth its salt, this recipe uses a gravy base with onions, tomatoes, ginger and garlic.

Along with these, some spices and baking soda will go in with the chickpeas too. Adding baking soda gives evenly cooked garbanzo beans. We will also be using dried garbanzo beans here.

I like adding some Channa Dal to my Chole. The Dal adds a nice creamy texture without changing the overall taste. This is optional but recommended.

If you want a deep brown color Chole, you can do either of these-

Add some Anardana powder with the spice powders in the gravy base.
Or you can add 2 small pieces of dried amla ( Indian gooseberry) while pressure cooking the chickpeas with the whole spices. If you are going to add Amla, then you can even skip adding the tea bags.

How to hydrate the Chickpeas or Garbanzo Beans?

Wash your chickpeas under water once or twice. Then drain all the water used for washing.
For every 1 cup of chickpeas, add 3 to 4 c of water.
Let it hydrate for at least 6 to 8 hours.

How to cook chickpeas in Instant Pot?

Wash the chickpeas. Combine 1 c chickpeas, tea bag, whole spices , salt and baking soda along with 3.5 c in the inner pot of the Instant Pot.
Close the IP, turn valve to sealing. Now, choose PRESSURE COOK on HIGH FOR 12 mins.
Immediately, press the delay start button and set the timer to 8 hrs.
After 8 hours, the cooking cycle will have begun.
Allow the cooking cycle to complete and let pressure release naturally.
Once done, you can discard the spices and the tea bag from the cooked channa.
Drain the water and reserve 1 c of it. We will be adding this to our Chole towards the end.

Meal Planning and Prep Work

The most time-consuming part in this recipe is hydrating the chickpeas. You can do this well ahead of time.

Soak the chickpeas in water over the weekend to hydrate them. When they are nicely plump and hydrated, drain all the water used for soaking.

Spread them out on a baking tray and let them air dry for 10 mins. After 10 mins, transfer them to a fridge-safe container and keep them refrigerated. This keeps well for upto 3 days.

You may notice that some of the chickpeas may start to sprout while in the fridge. This is an added bonus. Because like we all know, sprouted legumes only mean more nutrition.

punjabi chole masala served in a beige bowl with steamed rice — Healthy, vegan-friendly Indian style chickpeas curry with rice is a fabulous meal

Method

Hydrating the chickpeas

Wash your chickpeas under water once or twice. Then drain all the water used for washing.

For every 1 cup of chickpeas, add 3 to 4 c of water. Let it hydrate for at least 6 to 8 hours.

Pressure cooking the chickpeas

Drain all the water used for hydrating the chickpeas. Add this to a pressure cooker along with water, channa dal, bay leaf, green cardamom, cloves, cinnamon stick, tea bag, a pinch of baking soda and salt to taste.

Pressure cook this for 4 whistles. Do not over cook the chickpeas. If they are cooked to a mush, then the texture of our Chole will change.

Once done, allow the pressure to release naturally. Open when done and discard the tea bag and the whole spices.

Now drain the water from the chickpeas and reserve 1 c of this water. Discard the rest or you can use it to make broth or add it to soups.

Making the Chole

When the chickpeas are ready, remove about 1/2 c of the cooked chickpeas and transfer this to a mixing bowl.

Mash this using a potato masher. Add 1/4 of the reserved water to this. Mix well. Set aside.

Heat a pan with oil.** Now, add the ginger and garlic. Saute till garlic begins to become brown. At this point, add the onions and mix well. Add salt to the onions to help cook them faster.

Now add all the spice powders and mix well. Next, add the ground tomatoes and mix well. Cook till the tomatoes turn mushy.

When the tomatoes are cooked, add the chickpeas and mix well. Now, add the reserved water and combine.

Simmer for 2 to 3 mins. At this stage, add the mashed chickpeas mixture and mix well.

Simmer for 4 to 5 mins until the gravy comes together.

When done, garnish with ginger juliennes, finely chopped green chilis and finely chopped cilantro.

Mix well and serve spooned over steamed rice or with flatbreads like Naan

More Curries

Print Recipe

No ratings yet

Chana Masala- Indian Chickpea Curry

Chickpeas ( Garbanzo) cooked with spices and an Indian style onion tomato curry base.

Prep Time8 20

Cook Time45

Course: Accompaniments, Mains

Cuisine: Punjabi

Servings: people

Calories: 177kcal

Equipment

Pressure cooker

Ingredients

For Hydrating the Chickpeas

2 c Garbanzo beans
6 c Water

For Pressure cooking the chickpeas

1 recipe Hydrated Garbanzo beans ( Chickpeas)
1 tbsp Chana Dal (Bengal gram)
5 c Water
1 Tea bags
1/4 tsp Cooking Soda
1 inch Cinnamon
2 to 3 pods Green Cardamom
1 Bay leaf

For the gravy base

1.5 tsp Ginger grated
1 tsp Minced garlic
1 c finely chopped onions
1 tsp Paprika or Red chili powder
1/2 tsp Ground Turmeric
1.25 tsp Chole Masala
1 tsp Ground cumin
2.5 tsp Ground coriander
1.5 c Ground tomatoes Blend 3 tomatoes in a blender.
2.5 tbsp Oil

For the garnish

1 slit Green chilli
1 tsp Ginger chopped into julienne
2 tbsp Finely chopped cilantro

Instructions

Hydrating the chickpeas

Wash your chickpeas under water once or twice.
Then drain all the water used for washing. For every 1 cup of chickpeas, add 3 to 4 c of water.
Let it hydrate for at least 6 to 8 hours.

Pressure cooking the chickpeas

Drain all the water used for hydrating the chickpeas.
Add the drained chickpeas and channa dal to a pressure cooker along with 4 c water, bay leaf, green cardamom, cloves, cinnamon stick, tea bag, baking soda and salt to taste.
Pressure cook this for 4 whistles. Do not over cook the chickpeas. We need them to hold shape. If they are cooked to a mush, then the texture of our Chole will change.
Allow the pressure to release naturally.
Open when done and discard the tea bag and the whole spices.
Now drain the water from the chickpeas and reserve 1.5 c of this water. Discard the rest.

Making the Chole

When the chickpeas are ready, remove about 1/4 c of the cooked chickpeas and transfer this to a mixing bowl.
Mash this using a potato masher.
Add 1/4 of the reserved water to this. Mix well. Set aside.
Heat a pan with oil. Now, add the ginger and garlic. Saute till garlic begins to become brown.
At this point, add the onions and mix well. Add salt to the onions to help cook them faster.
Now add all the spice powders and mix well.
Next, add the ground tomatoes and mix well.
Cook till the tomatoes turn mushy.
When the tomatoes are cooked, add the chickpeas and mix well.
Now, add the reserved water and combine.
Simmer for 2 to 3 mins.
Add the mashed chickpeas mixture and mix well.
Simmer for 4 to 5 mins until the gravy comes together. The gravy will be thicker at this point.
When done, garnish with ginger juliennes, finely chopped green chilis and finely chopped cilantro.

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!

A wholesome meal of Chana Masala, jeera rice, onions and pickles

This post was originally published in November,2011. This has now been updated with new pictures, recipe card and process photos.

If you find this post useful , please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments.

Follow us on FACEBOOK, PINTEREST for delicious tidbits everyday.

Be a part of our Tomato Blues Recipes Community and get special discounts on our workshops

Potato Podimas- Potato Masiyal

March 27, 2021 By Anusha 3 Comments

Potato Podimas or Urulai Kizhangu Masiyal is a south Indian style mashed potato recipe that comes together in a pinch if you have some boiled potatoes on hand. Serve this vegan potato curry as a part of a complete South Indian meal platter.

potato podimas served in a steel bowl with a full South Indian meal at the background

Why we love this recipe?

✓ It is so versatile! Serve them with rice, Rotis or make fritters with them.

✓ A Sattvic South Indian dish, this is such an easy dish to put together.

✓ This curry is what you need to make a South Indian Thali complete.

[feast_advanced_jump_to]

Ingredients

Potatoes– Use any floury potatoes to make this tangy curry.

Tempering- All South Indian dishes revolve around the concept of tempering. Tempering in Tamil is Thalikaradhu. It is such an integral part of cooking a south Indian meal. This recipe uses a combination of urad dal and channa dal( Chickpea lentils) for tempering. The dals give a nice bite to the dish.

Turmeric- Adds a vibrant yellow to the dish and also gives a beautiful earthy flavor.

Lemon juice- This is perhaps the star in this dish. The slight tang that comes with this curry is the elevating factor. And this is what makes it the perfect accompaniment for some Sambar and rice.

Ginger and green chilis- While we will be using green chilis to spice this up, ginger adds a subtle pleasant pungence. Ginger also helps in keeping gas issues at bay.

Pro Tip: For any starchy root vegetable based dish, always make sure to add either ginger or pepper or garlic. This helps reduce bloating, gassiness and flatulence.

Meal Planning

I learned a very valuable lesson from my cook a few years ago. In the wise words of Bhavana Ben, ” Didi, Hamesha fridge me ubla hua aloo rakhe rehna” Wondering what that means? Well, my cook Bhavana used to remind me to always have boiled potatoes in the fridge always. I follow this rule religiously till date. And believe me, if you have some on hand, this curry will come together in 5 mins flat.

Freezing and Shelf Life

If you want to freeze potato Podimas, then let it cool after cooking. Do not add the lemon juice. Transfer this cooled down podimas to a freezer-safe container and freeze. Before using, allow it to thaw in the fridge for 4 hours or for 2 hours at room temperature. Alternatively, you can use the microwave to defrost it.

When thawed, add the curry to a pan and gently heat it. If you have a microwave, then you can reheat it on high for 1 min. When warm, add the lemon juice and mix well. Serve as a part of a meal.

This keeps well for upto 1 month.

Method

Pressure cooking and mashing

Combine the potatoes with water and salt. Pressure cook this for 3 whistles. Allow pressure to release naturally. When done, drain all the water from the potatoes. Let it cool. When cool, peel and mash the potatoes using your finger. The mashed potatoes have to be chunky and not smooth.

Tempering

When the potatoes are ready, heat a pan with oil. Add the mustard seeds and when they pop, add the urad dal , Channa dal, green chili and ginger along with curry leaves and asafetida. When the dal begins to brown, add the turmeric. Immediately, tip in the mashed potatoes and salt. Mix well. Cook on medium flame for about 2 to 3 mins.

When done, garnish with finely chopped cilantro. Allow it to cool down a bit. When slightly warm, add lemon juice and mix well. Serve with rice and sambar or even with Rotis.

More South Indian Recipes

Print Recipe

5 from 1 vote

Potato Podimas

South Indian styled mashed potatoes spiced with ginger and green chili. Vegan.

Prep Time5

Cook Time20

Pressure release time12

Course: Vegetables

Cuisine: South Indian Tambrahm, Tamil

Servings: persons

Equipment

Pressure cooker
Saute pan

Ingredients

2 largish potatoes boiled and mashed
2 tbsp finely chopped Green chillies 4 chopped finely
2 tsp finely chopped Ginger grater 1 tsp
1/2 tsp Turmeric powder a large pinch
1/4 tsp Hing a pinch
1 tsp Mustard seeds 1 tsp
1 tsp Urad dal 1 tsp
2 tsp Channa dal 1 tsp
10 Curry leaves a sprig
1 tbsp Oil 2 tbsp
2 tsp Salt as needed
For garnish
2 tbsp Finely chopped Cilantro
2 tbsp Lemon juice

Instructions

Combine the potatoes along with 2.5 c water and 1 tsp salt.
Pressure cook the potatoes for 3 whistles.
Allow pressure to release naturally.
When done, drain the cooked potatoes well in a colander.
Peel them and mash them lightly once done.
Now, mix the required amount of salt and combine well but take care not to mash the potatoes too much.
Heat oil in a kadai.
Add mustard seeds and after they splutter, add the dals and hing
Once the dals turn a light brown, add green chillies, curry leaves and turmeric powder.
Saute for 2 mins.
Next, add the mashed potatoes and combine well.
Now, saute the potatoes on medium flame for 3 to 5 mins.
Let it cool.
Once cooled, add the lemon juice to this and combine gently.
Garnish with cilantro and serve hot with 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.

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

Please note that this post was originally published in November 2011. This has now been updated with fresh recipe card, method pics and final pics.

Samai Thayir Sadam | Little Millet Curd Rice

March 26, 2021 By Anusha 3 Comments

Samai or little millet as it is known in English is another millet that s always under rated. Like all millet, it is a highly nutritious and fiber rich millet. But what many people are not aware of is that it is a very versatile millet that can easily replace rice in any given recipe. And the beauty is many people wont even realise it unless it is left whole after cooking.

What is Samai Thayir Sadam?

This recipe that uses little millet in place of regular white rice in curd rice is easy to make and is an ideal dish in this sweltering heat. Oh yes! its that time of the year again. When it is already hot, the mango trees are in full bloom, the watermelons find a place on the table and we are all sweating like pigs ( no pun intended, seriously!)

Vadodara is hotter than the previous year and the sun has begun tormenting us much earlier this time. Ever since Holi went by us, it has been getting hotter until yesterday, we all realised that it is a freaking 34 C on the thermometer. Goodness me! Enough to make me scurry back indoors. And reason enough to make samai thayir sadam. And forgive me if i did preach about all that goodness and health in the first couple of lines. After all, one does begin to preach after hitting motherhood.

Little millet curd rice served in a black bowl set against a blue backdrop

Recipe Notes

You can make this with Barnyard millet or Kodo millet too. Follow the same instructions for pressure cooking either varieties.
Finely shredded carrots are also a great garnish to this recipe.
Always whisk the yogurt to smooth before adding to the millet. This will give a creamy millet curd rice.
Never add the yogurt to the millet while it s hot. Doing so means the curd rice will become watery and too sour. So, allow the cooked millet to cool down fully before adding the yogurt.
If you add yogurt to the millet while it is hot, it may also become too tight after it cools down. So please wait for the millet to cool down fully.
If you want to keep this curd rice for longer time, then skip adding the shallots. If you choose to add shallots, then consume it immediately.

Little Millet Curd Rice- Recipe

Print Recipe

No ratings yet

Samai Thayir Sadam

South Indian style creamy curd rice made with little millet.

Prep Time20

Cook Time25

Course: Mains

Cuisine: South Indian

Servings:

Equipment

Pressure cooker

Ingredients

For cooking the millet

1/2 c Little millet/ Samai
1.5 c Water
1 c Smoothly whisked Fresh yogurt
1/2 c Cold water
2 tsp Salt or to taste
10 small Shallots 10 peeled and sliced
2 tsp chopped Green chili
1 tsp grated Ginger
2 tbsp finely chopped Raw mango
3 tbsp Pomegranate pearls
2 tbsp finely chopped Coriander/ cilantro leaves
1 sprig Curry leaves

For Tempering

1 tsp Mustard seeds
1 tsp Cumin seeds/ Jeera

Instructions

Wash millet thoroughly in running water until water runs clean.
Pressure cook millet along with 1.5 cups of water to a fine mesh. Takes about 5 whistles.
Once done, remove, mash and let cool completely.
When cool enough to touch, add the cold water and salt and mix thoroughly.
To this add the whisked yogurt and mix well.
Add the ginger, green chili, shallots, curry leaves, coriander and raw mango bits and mix well.
Heat a pan with 2 tsp oil.
Pop the mustard seeds and tip in the cumin.
Once the cumin crackles, add this to the millet mixture.
Mix well.
Check for seasoning and adjust if required.
Garnish with the pomegranate pearls.
Let chill in the fridge till 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.

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

Please note that this post was originally published in March 2015. It has now been updated with recipe card and notes.

Instant Pot Whole Masoor Dal – Brown Lentils Curry

March 24, 2021 By Anusha 1 Comment

HOW TO COOK KALI MASOOR DAL IN INSTANT POT?

Wholesome, nutritious and creamy whole brown Masoor dal cooked in the Instant Pot. This makes for a satisfying meal when served with steamed rice or Rotis.

Why we love Instant Pot Whole Masoor Dal?

✓ Whole Masoor Dal is just what we love on a day when comfort food is on the mind.

✓ This is a naturally vegan and gluten-free Dhal curry.

What is Masoor Dal?

Known as brown lentils, whole Masoor Dal is not only protein-rich but has a creamy buttery texture. We also refer to this as Black Masoor Dal, Kali Masoor Dal or Sabut Masoor Dal in Hindi. In Tamil, we call this Mysore Paruppu. This makes it the perfect partner for flatbreads like Mint Paratha.

[feast_advanced_jump_to]

Pot in Pot Cooking in Instant Pot

The best thing about owning a 6 qt IP is that you can use the pot in pot method to cook two or sometimes even three dishes in one go.

In this post, I have shown how to cook the brown lentils curry and some basmati rice in the IP together using the pot in pot method.

So what exactly is Pot in Pot Cooking?

This is a cooking method in which we will be using another pot inside the inner pot of the IP to cook another dish. To do this, we will place a tall trivet inside the IP. And then, we will use another IP-compatible pot to cook our second dish. I highly recommend using food-grade stainless steel pots for all your pot in pot cooking. In India, we get something called cooker separators. These are used in traditional pressure cookers. You can use the same to cook in your Instant Pot too.

Pot in Pot method to cook Masoor Dal and Basmati Rice

As i mentioned, we will be cooking the Masoor dal curry and some Basmati rice in one go. Here are some key things to note before we begin pot in pot cooking.

Masoor dal and basmati rice vary in cooking time. So we need to balance that out. To do this, we need to soak the whole Masoor dal for an hour. Soaking the lentils reduces cooking time drastically.

At the same time, Basmati rice tends to cook to a mush very quickly. So in this recipe, we are not going to be soaking the rice like we did for our Instant Pot Spinach Pulao. Instead, we will simply wash the rice, add water and salt and cook it like any short-grained rice. If you soak Basmati, then it will be cooked to a mush. Following this method means you will have beautifully cooked separate fluffy grains of rice.

Ingredients

For the pressure cooker whole Masoor Dal

Whole Masoor Dal- Known as brown lentils, these are creamy and buttery just like our Moong Beans. These lentils are our primary ingredient in this recipe.

Onions, Tomatoes, Ginger and Garlic- All these four form the base of any Indian curry. While tomatoes are not added in a traditional Masoor dal recipe, we love the tanginess. So I went ahead anyway. Lentils, on the whole, are gassy foods. They cause flatulence and bloating in some people. To keep these at bay, we are using ginger and garlic.

Aromatics- Our Instant pot whole Masoor Dal curry uses the most basic Indian spices – Ground coriander, ground paprika, ground turmeric, and Garam Masala. In case you do not have Garam Masala, substitute it with curry powder. Try the Madras Curry powder!

For the rice

Basmati rice- We love eating this fragrant rice variety with any Dal. Other varieties of rice that pairs well with this Masoor dal- Regular raw rice, Rosematta rice and Gobindobhog rice. Surti Kolam works well too.

Water and Salt- Both are essential. I like adding salt to my Basmati rice. It is just a personal preference. You can skip the salt too, if you like.

Meal Planning, Freezing and Prep

Meal Planning

If you plan on making this over the week, I suggest that you soak the Masoor dal for an hour, drain the water and store the soaked dal in a fridge-safe glass container. This keeps well for upto 2 days. In case you want to store it longer, then I recommend freezing the soaked lentils.

Freezing Whole Masoor Dal

Alternatively, you can cook this dal entirely and freeze the cooked dal too. You can easily double this recipe. To freeze the Instant pot whole masoor dal, cook the recipe according to the instructions. Let it cool down. Once cool, divide into portions and transfer to freezer-friendly containers or silicon bags. Freeze.

Frozen whole masoor dal keeps well in the freezer for up to 1 month.

Before you are ready to enjoy this frozen Masoor dal, let it thaw for at least 2 hours at room temperature or for 4 hours in the fridge. You can also use the microwave to defrost the Masoor dal. When thawed, add the portion of dal to a saucepan and bring to a gentle boil. Serve hot with rice or Rotis.

Prep Work

Assuming you are making this curry right away, begin your prep by soaking the lentils first. Towards the end of the soaking time, chop the onions, tomatoes, ginger and garlic. Then you will be all set.

Serving Suggestions

There are two ways to go about enjoying some whole Masoor dal. One is to serve it with any carbs of your choice. Think steamed rice or regular Rotis or even some Parathas.

And then, you can serve this without any carbs for an ideal low-carb meal. Add finely chopped cucumbers, grated beets and carrots as toppings. Finish with a big scoop of greek yogurt or vegan cashew yogurt. And there, your fancy Masoor dal is ready!

Paratha Recipes

Mealthy Whole Masoor Dal

You can make this recipe in a regular pressure cooker too or in your Mealthy Mulitpot.

To make this in the Mealthy, use the same timings and settings like Instant Pot.

Pressure cooker whole Masoor Dal

If you do not have an electric pressure cooker, you can still make it in a regular stovetop PC too. Heat a heavy bottomed pressure pan with the oil. Crackle the cumin seeds, add the ginger and garlic along with the green chili. Saute till garlic begins to brown. Now add the onions and salt. Saute and cook till onions become soft. When they are soft, add the spice powders, mix well and cook on low flame for 20 secs. Next, add the finely chopped tomatoes and stir well. Cook till tomatoes turn mushy. Tip in the soaked lentils along with water. Mix well. Pressure cook for 6 whistles on medium flame. Allow pressure to release naturally. When the pressure releases, open and mash the lentils lightly. Simmer for 2 mins on medium flame. Garnish with coriander leaves, ginger juliennes and finely chopped green chili.

Whole black Masoor Dal water ratio

In this recipe, I have used 1:3 ratio for cooking the brown lentils. This was just perfect for our liking. We love our Dal to be creamy and thick. So this proportion worked very well for us. You can also add 3.5 c water if you like a thinner Dal.

I will not recommend using less water than mentioned here for two reasons. The first is that the dal will not cook. The second is that you will likely get a burn signal on your IP.

How to cook Masoor Dal in Instant Pot? – Method

Soaking the Masoor Dal

Wash the whole masoor dal thoroughly under running water. Drain all the water used for washing. Add 2 c water to this and let it soak for 1 hour.

Making Instant Pot Whole Masoor Dal

Place the inner pot in the IP. Turn on saute mode on normal in the IP for 9 mins. Now add the oil. When the display reads hot, add cumin seeds and green chili. Once the cumin seeds crackle, add the ginger and garlic. Mix well and saute for 1 min. Now, add the finely chopped onions and salt. Mix well and saute till onions become soft. Add all the spice powders and mix well. At this stage, add the finely chopped tomatoes and mix well.

Continue to cook till tomatoes turn mushy. This takes 3 mins. Drain the water from the soaked lentils. Add the soaked lentils to the pot along with 3 c water. Mix well.

Turn off the saute mode.

Pot In Pot Cooking along with Basmati rice

Place a trivet inside the pot. To another stainless steel pot, add and wash the basmati rice under running water 2 times. Drain all the water used for washing. Add salt and 2 c of water to the washed rice. Place the rice pot on the trivet and close the rice pot. Close the lid of the IP and turn the valve to sealing. Turn on Pressure cook mode on high for 10 mins. Allow the cooking cycle to complete. Wait for the pressure to release naturally.

Once done, switch off the IP.

Simmering

Open the lid, remove the cooked rice and the trivet. Fluff the cooked rice with a fork.

pot in pot cooking in instant pot- rice and whole masoor dal

Using a ladle, mash the lentils gently. Turn on saute mode on high for 2 mins and allow the curry to simmer. Garnish with finely chopped coriander leaves, ginger juliennes and finely chopped green chili. Mix well and serve hot with the cooked rice.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Instant Pot Whole Masoor Dal? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this curry.

Instant Pot Masoor Dal- Recipe Card

Instant pot whole masoor dal served with airfryer cauliflower and steamed rice

Print Recipe

5 from 2 votes

Instant Pot Whole Masoor Dal

Whole Masoor Dal curry made with brown lentils. Creamy, wholesome and nutritious Dhal curry. Makes a great weeknight dinner.

Prep Time30

Cook Time15

Resting Time25

Course: Mains

Cuisine: Indian, North Indian

Servings: persons

Equipment

Instant Pot 6 qt

Ingredients

For soaking the lentils

1 c Whole Masoor Dal Brown lentils
2 c Water

For the Instant Pot Whole Masoor Dal

1.5 tbsp Rice bran oil
1 tsp Cumin seeds
1 slit Green chili
1 tbsp Finely chopped garlic
1.5 tsp Grated ginger
1 c Finely chopped onions
2 tsp Salt or to taste
1.5 tsp Ground coriander
1.5 tsp Ground paprika
1 tsp Garam Masala
1 tsp Turmeric powder
1 c Finely chopped tomatoes
1 recipe Soaked masoor dal
3 c Water

For garnishing

1 tsp Ginger juliennes
1 tsp finely chopped green chili
2 tbsp finely chopped coriander leaves

To serve

1 c Basmati rice
2 c Water
1 tsp Salt

Instructions

Soaking the Masoor Dal

Wash the whole masoor dal thoroughly under running water.
Drain all the water used for washing.
Add 2 c water to this and let it soak for 1 hour.

Making Instant Pot Whole Masoor Dal

Place the inner pot in the IP.
Turn on saute mode on normal in the IP for 9 mins.
Now add the oil.
When the display reads hot, add cumin seeds and green chili.
Once the cumin seeds crackle, add the ginger and garlic.
Mix well and saute for 1 min.
Now, add the finely chopped onions and salt.
Mix well and saute till onions become soft.
Add all the spice powders and mix well.
At this stage, add the finely chopped tomatoes and mix well.
Continue to cook till tomatoes turn mushy. This takes 3 mins.
Drain the water from the soaked lentils.
Add the soaked lentils to the pot along with 3 c water.
Mix well.
Turn off the saute mode.

Pot In Pot Cooking along with Basmati rice

Place a trivet inside the pot.
To another stainless steel pot, add and wash the basmati rice under running water for 2 times.
Drain all the water used for washing.
Add salt and 2 c water to the washed rice.
Place the rice pot on the trivet and close the rice pot.
Close the lid of the IP and turn valve to sealing.
Turn on Pressure cook mode on high for 10 mins.
Allow the cooking cycle to complete.
Wait for the pressure to release naturally.
Once done, switch off the IP.
Open the lid, remove the cooked rice and the trivet.
Fluff the cooked rice with a fork.
Using a ladle, mash the lentils gently.
Turn on saute mode on high for 2 mins and allow the curry to simmer.
Garnish with finely chopped coriander leaves, ginger juliennes and finely chopped green chili.
Mix well and serve hot with the cooked 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.

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

More Dal Recipes

Smoothie Recipes for Summer

March 23, 2021 By Anusha 2 Comments

In a few days, I m sure we will all be groaning just thinking about cooking or entering the kitchen. Summer means less time in the kitchen. And it is also a great time to enjoy a cold breakfast. Here is a list of 10 easy smoothie recipes that you can try this.

How to make a better smoothie?

Many times, people assume that a smoothie is either bland or is just about fruit. Let me share a few tips and tricks to make your morning smoothies interesting.

Use frozen fruits

Yep! This is a thing. I have a bag of frozen bananas or berries in my fridge almost always. Not only does this improve the mouth feel of the smoothie but also eliminates the need to add ice cubes or chilled milk.

Choose the right liquids

We love oat milk and almond milk smoothies. But nut milk or even dairy milk may not be the right liquid for all smoothies. Try just plain water or even coconut water. Believe me, coconut water is a game changer.

Invest in a good quality blender

This may sound like a very duh thing. But we are talking about a really quick breakfast here. And blending frozen fruit means your blender should be really good. Invest in a high quality blender. Make sure the motor is at least 600W.

Fancy that smoothie up

Why should a smoothie always be served in a glass or mason jar? Make a smoothie bowl, top it up with a good amount of nuts, seeds or even edible flowers and you will have a very pretty breakfast smoothie bowl.

A quicker and better breakfast with smoothie kits

Before you order that smoothie kit online, pause. And hear me out. All you need are some ziploc bags and fruit to make a smoothie kit at home. 20 mins, some ziploc bags, an episode of Nadiya Bakes and you will have built your own smoothie kit.

To make your own smoothie kit, chop up fruits of your choice and add them to a ziploc bag. You can also include spinach, cucmbers and even roasted veggies like carrots and beets to the smoothie kit. Try zucchini or even grated cauliflower for a change. Shove it in the freezer.

Whenever you feel like a smoothie, grab a bag, transfer all the frozen fruits and blend it to a smoothie by adding in a liquid of your choice.

Choosing a base for smoothie recipes

Now, for a creamy dreamy smoothie, we need to pick our smoothie base right. What exactly is a smoothie base? It is that ingredient which adds volume to our smoothie.

While bananas are your best bet, roasted sweet potatoes, apples, carrots all work well too.

10 delicious smoothie recipes to try this Summer

Coffee Banana Smoothie

Breakfast smoothie with coffee and banana- just what you need to wake up to. This breakfast coffee banana smoothie is vegan and gluten free.

Check out this recipe

vegan coffee banana smoothie topped with cacao nibs and served in glasses

Blueberry Chia Smoothie

Blueberry chia smoothie is a healthy nutrient packed smoothie with blueberries, almond milk and chia seeds. This is vegan, gluten free and can be made ahead

Check out this recipe

Sweet Potato Smoothie Bowl

Sweet Potato Smoothie Bowl- a nutrient dense anti-inflammatory smoothie bowl using roasted sweet potatoes and natural sweeteners. Vegan. GF.

Check out this recipe

Mango Peach Smoothie

A delectable combination of peach, mangoes and mint. Makes a fabulous breakfast smoothie

Check out this recipe

mango peach smoothie served with ice cubes around it

Pear Arugula And Avocado Green Smoothie

Pear Arugula and Avocado Green Smoothie is a nutrient packed vegan smoothie that can be used in a smoothie bowl along with toppings of choice.

Check out this recipe

Pineapple Orange and Ginger Smoothie

Refreshing flavors of orange and ginger combined with chunky pineapple makes for this fabulous immunity boosting smoothie

Check out this recipe

Pineapple Ginger Orange Smoothie Served in a glass on a purple background

Dragon Fruit Smoothie Bowl Aka Pitaya Smoothie Bowl

Dragon Fruit Smoothie Bowl- A delicious thick dragon fruit smoothie topped with fruits and nuts.Vegan.

Check out this recipe

Pineapple Ginger Juice

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

Check out this recipe

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

Mango Kiwi Smoothie

A cool, refreshing and filling smoothie with mangoes and kiwi. Vegan. Gluten free. Can be made ahead and chilled.

Check out this recipe

Carrot Apple Smoothie

Filling and nutritious breakfast smoothie with the goodness of celery, cinnamon and ginger

Check out this recipe

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. If you tried one of these recipes, then please leave a comment, rate our 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 soup.

If you liked these Smoothie recipes, then do check out some interesting Salad recipes from our archives.

Salad Recipes

Orange Tofu – Vegan Orange Tofu

March 23, 2021 By Anusha Leave a Comment

Crispy tofu simmered in a zesty Orange ginger sauce is the answer to all those midweek Asian food cravings.

Why we love Orange Tofu?

Tofu is plant-based. So it s a great source of protein for vegans.
The sauce is to die for- zesty tangy orange, some maple syrup for the sweet kick and then the heat from the ginger; all these are indicative of flavor bombs.
This recipe is naturally gluten-free.
You can also add some roasted cauliflower in place of the tofu for an Orange cauliflower recipe.
When you have this ready, make a complete meal by pairing this with steamed jasmine rice or even some Thai basil fried rice

[feast_advanced_jump_to]

Ingredients

Orange Juice- We are going to be using freshly squeezed orange juice to make our orange sauce today. Because canned orange juice tends to turn bitter when heated, this s not ideal in this vegan orange tofu recipe.

Maple syrup- The orange sauce is a combination of sweet, spicy and tangy. The maple syrup is what brings out the sweetness. However, you can substitute this with 2 tbsp raw cane sugar or 2 tbsp jaggery or 2 tbsp honey. Please note that when honey is added, the recipe is no longer vegan.

Aromatics- Ginger, garlic and orange zest are our star aromatics in this recipe. You can also add finely chopped green onions as garnish towards the end.

Which tofu to buy for stir-fries?

In this Orange tofu recipe, we will be using firm pressed tofu. Silken tofu is a big no for any recipes that involve frying the tofu. This is because such varieties do not hold shape while frying.

Look for firm blocks that say pressed on the packaging. Some tofu brands even mention if the tofu is ideal for stir-frying. In Singapore, we find something called Tau-Kwa. This is a firmly pressed tofu and it works well in recipes that involve frying tofu.

Which orange works best for Orange Tofu?

While I tested this recipe, Kinnow oranges were in season. So that is what I used. But I have made with Navel oranges too. Choose any variety that has a slight tang to it.

Prep Work

Pressing the tofu

The most important step in this recipe is pressing the tofu to squeeze the excess moisture from it. Think of tofu as a sponge. It absorbs all the flavors and liquid. So when there is moisture in tofu, it simply wont absorb the flavors of the sauce. And if it has moisture, it will not crisp up while frying.

Pro Tip: If you find that the tofu is still a wee bit moist after all the squeezing, toss it in cornstarch before frying. The cornstarch will absorb all the excess moisture and form a layer on the top. This cornstarch layer will help in crisping up the tofu better.

Making the sauce

The tofu takes about 6 to 8 mins to crisp up. And that is how much time it takes to cook the sauce too. So, while the tofu gets fried, get started on the sauce. By the time the tofu is ready, the sauce will be done too. Then all you have to do is dunk and cook the tofu in the sauce.

Pin This Image to make our Vegan Orange Tofu later

Vegan Orange Tofu- Method

Pressing and frying the tofu

IMG_20210215_151009_10149659841158 - Copy

Open the tofu from its packaging and drain all the liquid in it. Now, place it on a stack of kitchen towels. Place a chopping board on top of the tofu and then, keep a heavy weight like a mortar and pestle on the board. Let this sit undisturbed for 30 mins.

After 30 mins, chop the tofu into 1 inch squares or finger.

Heat a castiron skillet with oil. Now, add the tofu and fry on medium flame until it crisps around the edges. Using a pair of tongs, flip the tofu pieces in between to make sure all the edges are crisped up.

Making the sauce

While the tofu is in the skillet, let us work on the sauce. Combine orange juice, maple syrup, ginger, orange zest, rice wine vinegar, sriracha sauce and salt in a sauce pan. Mix well. Now add the cornstarch to this and using a balloon whisk, whisk the mixture well, making sure there are no lumps.

Now, cook the sauce on low flame for about 5 mins until it thickens. When it begins to thicken, add the fried tofu and mix well. Simmer for 2 to 3 mins on medium flame.

When done, serve hot with Thai basil fried rice.

More Asian Recipes

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried Vegan Orange Tofu? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this curry.

vegan orange tofu served in a pink sauce pan placed on a jute mat

Print Recipe

No ratings yet

Vegan Orange Tofu

Crispy bits of tofu cooked in a zesty orange ginger sauce.

Prep Time10

Cook Time20

Resting time30

Course: Mains

Cuisine: Asian

Servings: persons

Equipment

Cast iron skillet
Sauce Pan

Ingredients

For the Tofu

300 g Firm tofu
1 tbsp Sesame oil

For The Sauce

1 c Freshly squeezed orange juice
2 tbsp Maple syrup
2 tbsp Rice wine vinegar
1 tbsp Sriracha Sauce
1 tbsp Grated orange zest
1/2 tsp grated ginger
1 tbsp Corn starch
1 tsp Salt or to taste

Instructions

Frying the tofu

First step is to press the tofu to remove all excess moisture.
To begin with, remove the tofu from its packaging and drain all liquid.
Now, place the tofu on some kitchen towels.
Place a chopping board on top of it and then a heavy weight like a mortar and pestle.
Allow this to sit for 30 mins.
After 30 mins, discard the paper towels.
Chop the tofu into 1 inch long pieces.
Heat a castiron skillet with 1 tbsp sesame oil.
Place the tofu on the skillet and fry them on medium flame till edges are golden.
When done, remove and set aside.

Preparing the orange sauce

Combine orange juice, maple syrup, rice wine vinegar, sriracha sauce, grated ginger, orange zest and salt in a sauce pan.
Stir well.
Now add corn starch to this mixture and using a balloon whisk, whisk well making sure there are no lumps in the mixture.
Cook this mixture on medium flame for about 2 to 3 mins until it begins to bubble and the sauce has thickened.
Add the fried tofu pieces to this and mix well.
Continue to simmer the sauce on medium flame for 2 to 3 mins.
When done, serve hot with fried rice or just regular white or brown 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.

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

Mexican Air Fryer Cauliflower

March 22, 2021 By Anusha Leave a Comment

Mexican Air-fryer cauliflower is going to become your star air-fried snack. Pinkie promise! These little flavor-packed crisp cauliflower bites are the answer for all your weekly snack woes.

Why should you try this Mexican Air Fryer Cauliflower?

We are talking minimal effort and maximum snacking made healthier.
These Mexican-style cauliflower bites are vegan and gluten-free.
And you can eat this as a snack on its own or add it to a salad or a Buddha-bowl.

Ingredients

Cauliflower– Is our star ingredient, as the recipe suggests.
Olive oil– We are going to be using olive oil to air-fry chunks of cauliflower to a beautiful golden brown. If you do not have olive oil, use Canola or rice-bran. I have just used light olive oil over here and not the extra virgin olive oil.
Mexican flavors– Let us talk taco seasoning, paprika, lime and cumin here, shall we? All these spices are synonymous with Mexican food. When you toss cauliflower in them, it means only one thing- Good things!
Lime Juice– This is like the magic ingredient in this recipe. Adding lime juice brings out the flavors of the other spices and makes it a complete Mexican recipe.

[feast_advanced_jump_to]

Air-fryer Cauliflower- Variations

When I say air-fryer cauliflower, my mind is already conjuring up umpteen flavor combinations to try. Cauliflower is that veggie that adapts itself to air-frying so well. While this recipe uses Mexican flavors, there really is no reason to limit ourselves to just that, right?

Some more variations to this Air-fryer cauliflower-

Middle eastern Inspired Air-fryer Cauliflower

Use olive oil, zaa’tar and sumac for that middle eastern style air-fryer cauliflower.

Indian-inspired Air-fryer Cauliflower

Try garam masala or Pav Bhaji masala in the spice mix for a typical Desi-style version.

Asian style Air-fryer Cauliflower

Toss the cauliflower in Sriracha sauce or Thai chili sauce with some Soy or Tamari and air-fry for an Asian-inspired recipe.

Tell us in the comments if you have tried other flavor combinations for air-fryer cauliflowers.

Recipe Notes

This recipe is slightly different because we are going to be blanching our cauliflower. Why blanch? Well, to begin with, this recipe is gluten-free. So there is no binding agent like corn starch or flour or bread crumbs. This is also vegan. So we are not going to be using egg either. Because of these two reasons, we need to blanch. Blanching will help in coating the cauliflower florets evenly with the spices.

I did try this recipe without blanching. While the texture was the same, I somehow felt that the spices did not merge well with the cauliflower. But this method truly gave some amazing air-fryer Mexican cauliflower.

Prep Work

As a part of your prep work, you can always blanch the cauliflower the first thing. Drain all the water thoroughly. Spread it out on a kitchen towel and allow it to dry. Alternatively, you can use a paper towel to pat them dry.

Drying the blanched cauliflower is very important here as any moisture will make them soggy while they are air-fried.

Baked Mexican Cauliflower

I can almost hear you asking me- What if I do not own an air-fryer? You can still make this in the oven. Preheat your oven to 200c. Spread out the marinated cauliflower on a baking tray in a single layer. Make sure there are no overlaps and that you space them apart nicely.

Bake for 10-12 mins, making sure to toss them around once they are baked for about 6 to 7 mins. And there, our baked Mexican cauliflower is ready.

Cast-Iron Skillet Baked Mexican Cauliflower

For a super crispy baked Mexican cauliflower, bake these in a cast-iron skillet instead of a regular baking sheet. And one more thing- When you preheat the oven, grease your skillet and pop it in the oven while it is pre-heating. Doing this helps the skillet retain the heat better. This, in turn, means crispier cauliflower.

Pin This Image To Try This Recipe Later

Mexican Air-fryer Cauliflower- Method

Blanching the cauliflower

Pick a large mixing bowl and combine turmeric and salt in this. Add hot boiling water to this, mix well. Add the cauliflower florets to the bowl and mix well. Cover and let it sit for 5 mins. After 5 mins, drain the cauliflower in a colander.

Now, spread out the blanched cauliflower florets on a paper towel and allow it to air- dry. This takes roughly 5 to 7 mins. Alternatively, you can also pat dry each floret with a towel. This is a very important step. Skipping this step means you will have soggy cauliflower after frying. So make sure to dry the florets thoroughly.

Preheat the Air-fryer for 10 mins at 400F before we begin coating the cauliflower with spices.

Adding the spices to the cauliflower

Add olive oil to a bowl and add the florets. Toss well. Now, sprinkle all the spice powders along with the salt and lemon juice over the cauliflower florets. Mix well using a silicon spatula.

Air frying the marinated cauliflower

Once the cauliflower has been coated evenly, line your air-fryer basket with baking paper. Arrange the florets in a single layer, making sure they don’t overlap. If they overlap, then they wont be roasted evenly. Because my air-fryer is not very big, I had to do two batches of roasting. You can also do the same if your basket is small.

When you are done arranging them, air-fry for 12 mins. After 6 mins, stop and shake the florets up and continue air-frying for the remaining time. Depending upon the model and make of your air-fryer, it may take upto 15 mins to get one batch of this yummy Mexican air-fryer cauliflower done.

When done, remove from the basket and repeat with the second batch.

Once you have finished with both the batches, serve hot or warm with any dip of your choice.

If you are looking for more Dip ideas, then check these recipes out-

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried Mexican Air-fryer Cauliflower? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this soup.

Print Recipe

4.25 from 4 votes

Mexican Air Fryer Cauliflower

Easy and simple mexican inspired air-fried cauliflower bites

Prep Time10

Cook Time24

Standing Time15

Course: Mains, Vegetables

Cuisine: Mexican

Servings: persons

Equipment

Air fryer
Mixing bowl

Ingredients

1 tsp Salt
1 tsp Ground turmeric
5 c Boiling hot water
300 g Cauliflower florets

For the Marinade

2 tsp Ground paprika
1 tsp Taco seasoning
1 tsp Cumin powder
1 tsp Salt or to taste
2 tsp Lime juice
1 tbsp Olive oil

Instructions

Blanching the cauliflower

Combine salt and turmeric in a bowl.
Add the boiling water to this and mix well.
Now, dunk the cauliflower florets in this and keep it covered for 5 mins.
After 5 mins, open and drain the water fully.
Spread the cauliflower on kitchen towels and pat them dry fully.

Marinating

In a bowl, add the olive oil and toss the cauliflower in this.
Now sprinkle the salt, lime juice and spice powders over the cauliflowers and mix well using your hands or a silicon spatula, making sure the spices coat the cauliflowers well.

Air frying

Pre heat the air fryer at 200 C for 10 mins.
Line the air fryer basket with a sheet of aluminum foil or parchment paper.
Now, place the cauliflower in a single layer. We are going to be air-frying cauliflower in two batches
Cook for 12 mins in the air-fryer. Stop after 6 mins, shake the pieces up and continue the frying process.
Repeat the process with the next batch.
Once done, serve hot with any 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.

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

Mango Peach Smoothie | Vegan Peach Smoothie

March 15, 2021 By Anusha Leave a Comment

HOW TO MAKE MANGO PEACH SMOOTHIE?

Mango Peach smoothie- a filling breakfast smoothie using two amazing stone fruits

Stone fruit. Equals bliss. Devour the fruit and spit the pit out with fervor and passion. Then, you will know what i m talking about. I love Summers for the abundance of fruits in the market. Or rather, my favorite fruits in the market. Peaches, mangoes, litchis and cherries ( although they dont strike my fancy in that order). My fridge is groaning under the weight of some juicy peaches, deep dark red cherries and mangoes. When i had had enough of mango milkshakes and peach lemonade, i decided to go a bit overboard and make this smoothie.

What Mangoes to use?

Choose sweet mangoes for this recipe. I won’t recommend using tineed mango puree as they tend to contain sweeteners. This is a no added sweetener smoothie that solely depends on the sweetness of the mangoes.

Orange Juice in Mango Peach Smoothie

Both freshly squeezed and store-bought Orange juice works perfectly for this smoothie. However, if you are going to use a store-bought one, choose something that does not have any sugar added.

Variations to Vegan Peach Mango Smoothie

We love adding herbs to our smoothies. They bring a flavor burst to it without any extra effort. This smoothie recipe uses fresh mint. You can also use fresh sweet basil in this smoothie. Mango and basil, as I have discovered, are just amazing!

I have used plain chilled water. In case you want something fancier, replace the plain water with tender coconut water or coconut water.

Meal Planning and Prep Work

Meal Planning

You can peel and chop the mangoes and place them in the freezer over the weekend. Also, stone the peaches, chop them into pieces and freeze them. Freezing the fruits means you can even skip the ice cubes.

Prep Work

In case you have not prepped the fruits beforehand, you can always use them fresh along with ice cubes. The only prep involved is peeling and stoning the mangoes and the peaches.

More Smoothie Recipes

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried Moroccan Red Lentil Soup? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this soup.

Vegan Mango Peach Smoothie Recipe

Print Recipe

No ratings yet

Mango Peach Smoothie

A delectable combination of peach, mangoes and mint. Makes a fabulous breakfast smoothie

Prep Time10

Course: Beverage

Cuisine: International

Servings: persons

Equipment

Blender

Ingredients

1/2 c peeled and cubed Mangoes
1 c peeled pitted and chopped peach
5 mint leaves
1/2 c Orange juice 1/2 c
1 tbspLemon juice 1 tbsp
2/3 c Chilled Water
10 Ice cubes

Instructions

In a blender, combine mango, mint, peach and ice cubes and blend till smooth.
Now, add orange juice, water and lemon juice and blend once again till smooth.
Serve chilled.

Notes

I have not used any sweeteners in this recipe because my fruits were sweet enough on their own. Feel free to use maple syrup or agave if you want a sweeter smoothie.

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!

Instant Pot Whole Green Moong Dal

March 15, 2021 By Anusha 2 Comments

Instant Pot Green Moong Dal made with whole green mung beans and aromatics. Vegan. Gluten-free. We use whole green mung beans instead of green gram lentils in this recipe.

Why should you try this?

✔ Plant-based protein.

✔ Easy as pie wholesome weeknight dinner.

✔ Minimal effort cooking.

✔ Wholesome vegan meal when served with rice or Rotis.

What is Green Mung Beans?

Green Mung beans are one of the most widely consumed legume varieties in Asia. We make several dishes with these green mung beans. The South Indian style Sundal is a stir fry that uses hydrated green mung beans and fresh coconut. Think of it as a warm salad.

Apart from this, we also make crepes with these nutritious beans. These crepes called Pesarattu are very filling and work well for breakfast and dinner.

Moong Beans- Pacha Payiru in Tamil, Hara Moong in Hindi, and Pesarapappu in Telugu. It s called Cherupayaru in Malayalam. We also refer to it as green gram too.

While mung beans are whole and green, regular Moong dal is basically a lentil. They make this by husking the whole green mung beans and splitting them apart. Green mung beans and Moong dal are two of the quickest cooking legumes and lentils respectively.

What is Green Moong Dal?

This recipe is a curry or gravy made with hydrated whole green moong beans. I highly recommend hydrating the moong beans for at least 6 hours to save on cooking time. Whole Moong Dal curry is a mildly spiced creamy curry that pairs well with rice, rotis, or even just toasted bread.

Meal Planning and Prep Work

Meal Planning

Soak the moong beans over the weekend. When hydrated, drain the water fully and store it in an air-tight container. I always have some hydrated beans in my fridge for days when I do not have time to chop veggies or when I m just tired but want a nutritious meal anyway. These soaked beans stay fresh for up to 3 days in the fridge.

Prep Work

If you are not into weekly meal planning and are someone who does meal planning the night before, make sure to soak the beans the previous night. That way, you can save time on cooking.

Pro Tip: If you forgot to soak the beans the previous night, hydrate your beans in hot water for 1 hour and increase the cooking time to 20 mins on high-pressure cook mode in the IP.

Green Moong Dal – FAQs

I forgot to soak my moong beans. Can I still make Green Moong Dal Curry?

In this case, you can do two things. If you have some time to spare, then wash the beans and hydrate them in hot water for 1 hour. And then amp up the cooking time to 20 mins.

If you do not have any time at all, then wash the beans and hydrate them while you prep the veggies. Cook the curry for 40 mins in high-pressure cook mode and do a natural pressure release.

Can I use split green moong dal to make this curry?

Yes, you can! Split green moong lentils also work well in this recipe. The only thing you have to remember is that split moong dal cooks faster. Also, the texture will be a bit different. In case you are going the split moong dal route, then I recommend soaking it for just 2 hours.

Can I make this curry in a regular Pressure Cooker?

Of course yes! I don’t see any reason why this recipe will not work in a regular pressure cooker. In fact, that was how I used to make it before the IP era. When using a regular PC to make this curry, then pressure cook for 5 whistles and do a natural pressure release.

Why didn’t my Moong beans cook?

There are many reasons why mung beans don’t cook well. One of the most common reasons is that the beans are old. Try to use fresh stocks of mung beans. And if you find that the beans are not cooked, close the IP and continue cooking for 10 more mins on high-pressure cook mode. Do a natural pressure release and this will do it.

Green Moong Dal in Mealthy Multipot

I have made this curry both in my IP and in my Mealthy. If you are using the Mealthy to make this recipe, then pressure cook on High for 10 mins. And allow the cooking cycle to complete. Wait for the pressure to release naturally and then proceed with the recipe. Mealthy takes little less time for the pressure to release naturally and so, you need not perfom a quick pressure release. All you need to do is, let the natural pressure release do its job.

More Bean& Dal Recipes

[feast_advanced_jump_to]

Instant Pot Green Gram Curry- Method

Soaking the beans

green moong dal method in instant pot (16)

green moong dal method in instant pot (17)

Firstly wash the green moong in water. Drain all the water used for washing. Add 3 c water to this and allow it to soak overnight.

You will notice that the beans become plump and swell up in volume as a result of being hydrated.

Sauteeing the aromatics

green moong dal method in instant pot (1)

green moong dal method in instant pot (2)

green moong dal method in instant pot (3)

green moong dal method in instant pot (4)

green moong dal method in instant pot (5)

green moong dal method in instant pot (6)

green moong dal method in instant pot (7)

green moong dal method in instant pot (8)

green moong dal method in instant pot (9)

green moong dal method in instant pot (10)

To begin with, place the inner pot in the IP. Turn on saute mode and set the timer to 8 mins. Add oil and allow it to heat up. I have used vegetable oil here but you can also use coconut oil for a beautiful flavor.

When the oil is hot, add the cumin seeds and bay leaf. Once the cumin seeds begin to crackle, add the ginger-garlic paste, and onions. Mix well. Saute for 1.5 mins until onions turn soft and pink.

Add the salt at this stage and mix well. Now add the spice powders, mix well and saute for 20 to 30 secs. Add the finely chopped tomatoes and mix well. Saute for 1 min. Now add 4 tbsp water and mix well. Cook till tomatoes turn mushy.

In the meanwhile, drain the soaked beans and keep ready. As soon as the tomatoes turn mushy, add the soaked beans and the water to this. Mix well.

Instant Pot Cooking and Timing

green moong dal method in instant pot (11)

green moong dal method in instant pot (12)

green moong dal method in instant pot (13)

green moong dal method in instant pot (14)

green moong dal method in instant pot (15)

When you have finished sauteing the ingredients, turn off the saute mode. Close the IP and turn the valve to sealing. Turn on pressure cook mode ( Manual mode in older versions) and set it to high-pressure cooking for 10 mins.

Allow the cooking cycle to complete. When the cooking cycle is complete, do a natural pressure release for 10 mins. After 10 mins, do a quick pressure release by turning the valve to venting. However, a word of caution while doing a QPR- use a long ladle to turn the vent and wear gloves to protect your hands.

Make sure not to turn off the IP after the cooking cycle is complete. The keep-warm function comes on when the cooking cycle is complete. As the timer is on in this setting, it will help you keep a track of the time easily.

After opening the lip, mash the curry using a potato masher lightly. This step helps in making the curry creamier. Make sure not to mash too much. Over mashing will change the texture of this dal.

Lastly, when you have finished mashing, turn on Saute mode for 2 mins and simmer the curry. Garnish with finely chopped coriander leaves and mix well.

Our green moong dal curry is now ready to be served.

More Mung Beans and Moong Dal Recipes

Serving Suggestions

As I mentioned before, you can serve this creamy curry with Rotis or rice. We enjoy this curry with Rotis and even Parathas. Here are some serving suggestions for you.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried Instant Pot Green Moong Dal? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this soup.

Pin this image to save this recipe

Instant pot green moong dal served in a blue bowl with rotis

Print Recipe

5 from 2 votes

Instant Pot Green Moong Dal

Whole green mung beans dal curry made in the Instant Pot. Easy and quick.

Prep Time6

Cook Time10

Pressure release time10

Course: Mains

Cuisine: Indian

Servings:

Equipment

Instant Pot

Ingredients

For soaking the Green Moong Beans

3/4 c Whole green moong
3 c Water

For the Instant Pot Green Moong Dal

1 tbsp Vegetable oil
1 Bay leaf torn
1.5 tsp Cumin seeds
1 tsp Ginger garlic paste
3/4 c Finely chopped onions
1.5 tsp Salt or to taste
1.5 tsp Ground Coriander Dhania powder
1 tsp Ground paprika Red chili powder
3/4 tsp Garam Masala
1 c Finely chopped tomatoes
4 tbsp Water
1 recipe Soaked moong dal
2 c Water

For Garnish

1 tbsp finely chopped coriander leaves

Instructions

Prepping the Moong Dal

Wash the moong dal thoroughly in water.
Drain all the water used for washing.
Add 3 c water to this and let it soak for 6 hours.

Making Instant Pot Green Moong Dal Curry

Place the inner pot in the IP and turn on Saute mode for 8 mins.
Add oil and once it heats up, add the bay leaf and cumin seeds.
When the cumin seeds crackle, add ginger garlic paste and onions. Mix well.
Add salt and mix well. Saute this till the onions turn soft and pink. Takes 1.5 mins approx.
Now, add the spice powders to the onion mixture and saute for 20 secs
When done, add the tomatoes and mix well. Add 1/4 c water.
Cook the tomatoes till mushy.
When done, drain the water from the soaked moong beans and add this to onion tomato mixture.
Add 3 c water to this and mix well.
Turn off the saute mode.
Close the lid of the Instant Pot and turn the valve to sealing.

Instant Pot Cooking Time and Method

Turn on the IP to pressure cook mode. Choose high pressure cooking for 10 mins.
Allow the cooking cycle to complete.
When done, do a natural pressure release for 10 mins. Allow the IP to stay in the Keep warm mode. This way, you can check the timer.
After 10 mins, do a quick pressure release by turning the valve to venting.

Mashing and simmering

Turn off the IP. Open the lid and gently mash the Moong dal with a potato masher.
Turn on saute mode for 2 mins.
Simmer the curry and garnish with coriander leaves.
Our creamy Instant Pot Moong dal is 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.

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

Mango Milkshake

March 13, 2021 By Anusha 5 Comments

How To Make Mango Milkshake?

Mango Milkshake- A creamy milkshake with mangoes and creamy milk.

Before I share the recipe for this creamy dreamy mango milkshake, my sincere apologies first for not visiting a few spaces that I love. I have too many things on my plate at the moment and that s why devoting time to blogging has become a fantasy all of a sudden. I promise, I’ll get back to you all soon and will read up on all your piquant and divine posts. In the meanwhile, it s not like i m not stepping into my kitchen. There s no calling quits to cooking or whipping up something quick in the kitchen. Come rain, come hail, come snow. Or like the weather here, come shine. 🙂

I ve been making really quick recipes off late. Today s recipe does not even require a stove. I mean heck its not even a recipe. It s one of those things that you make in a cinch. You dont even know what or how much of what s going into it. But you land up with something gorgeously delicious anyway. Assuming that you all have your basket of mangoes and milk ready( you do have them, dont you?) If you dont then you are not being fair and square to this scorching summer. Having prepped up all that, lets whizz and make some mango milkshake, shall we?

Which mangoes for Milkshake?

Mangoes are a huge affair in Asia when it is summer. The moment you visit a farmers’ market, the presence of mangoes will hit you in full force and that is when you know, Summer has arrived.

As for the variety, there are at least 50 of them that I can name from memory. But my favorite varieties are the Kesar, Badami and Malgova. Banganappali and Imam Pasand come close too. This milkshake uses abot 400g of cubed Imam Pasand.

Using tinned mango puree to make milkshake

If you do not have access to fresh mangoes, then tinned Mango puree will also work for making some creamy Mango milkshake. If you are using tinned mango puree, then use 1 c mango puree with 1 c whole milk. There s no need to add sugar because the tinned puree is sweet on its own and is just perfect for milkshakes.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Mango Milkshake? We value your thoughts and comments! Leave a comment and tell us how it worked for you.

In case you have any questions regarding this recipe, leave a comment and I’ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on Instagram by tagging us @tomatoblues.

More Mango Recipes

Print Recipe

4.50 from 2 votes

Mango Milkshake

Mango Milkshake- A creamy milkshake made with season's best mangoes, milk and cardamom. Tastes best when served chilled

Prep Time10

Total Time10

Course: Beverage

Cuisine: American

Servings:

Author: Anusha Praveen

Ingredients

Juicy ripe mangoes medium sized ones 2 peeled and chopped into chunks
Milk 1.5 to 2 cups
Cardamom Powder 1/4 tsp
Sugar 3 tbsp
Ice cubes to serve

Instructions

Place all the ingredients in a blender and blend to a smooth puree.
Serve chilled.

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!

Raw Mango Raita | Mangai Thayir Pachadi

March 13, 2021 By Anusha 2 Comments

How To Make Raw Mango Raita?

Raw Mango Raita- a tangy and refreshing yogurt sauce with grated raw mango and coconut.

What is Raw Mango Raita?

Raita is a yogurt dip or sauce. It is usually served as an accompaniment and there are several ways to make one. While it is called Raita in Hindi, we call it Thayir Pachadi in Tamil. The typical South Indian raita is one that you can enjoy with rice and sambar.

Thayir Pachadi with Thotapuri Mangoes

This Raita recipe uses raw mangoes. It is the next thing I make after some instant mango pickle whenever I find Thotapuri mangoes in the market. For the uninitiated, Thotapuri mangoes are also known as Kizhi Mooku Mangai in Tamil. These mangoes have a sweetish sour taste and make a lovely choice for raita and salads.

Few years back, i did not even know that raw mango raita existed. Thanks to my Andhra-based friends for leading me to this wonderful raita.

Mangai Thayir Pachadi

Before I share the recipe for raw mango raita, I highly recommend using only fresh curd (yogurt) for this recipe. Whisk the yogurt thoroughly for a smooth texture in the Raita.

What Mango to use for Mangai Pachadi?

While I have used the Thotapuri raw mangoes to make this, you can use any sour variety of raw mango for this recipe. The mangoes used for making Avakaya can also be used. The pickling varieties can also be used.

Serving Suggestions

This Raita tastes great as a part of a South Indian meal platter. Or you can team this with a spicy Thogayal mixed with rice. You can also pack this for lunch box as a side with Karuveppilai Sadam or Ellu Sadam.

More Raita Recipes

Raita is my best friend as summer approaches. Here are some Raita recipes that you can include in your diet to keep your body cool and refreshed.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Raw Mango Raita? We value your thoughts and comments! Leave a comment and tell us how it worked for you.

Print Recipe

4 from 1 vote

Raw Mango Raita Recipe

Raw mango raita is a yogurt sauce made with fresh yogurt, coconut and raw mango. This pairs well with rice and sambar.

Prep Time10

Cook Time2

Total Time12

Course: Accompaniment

Cuisine: South Indian

Servings:

Author: Anusha Praveen

Ingredients

Raw mango Thotapuri kind 1 pitted and cubed
Freshly grated coconut 1 tbsp
Green chili 2 chopped
Yogurt 1 c
Salt to taste
Sugar 1 tsp
To Temper:
Oil 1 tsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Curry leaves 1 sprig
Hing a small pinch

Instructions

In a blender grind raw mango, coconut, green chili and 2 tbsp yogurt to a fine paste.
Whisk the remaining yogurt until smooth.
Add the ground paste along with salt and sugar.
Mix well.
Heat oil in a pan.
Pop the mustard and immediately tip in the urad dal, curry leaves and hing.
Once the dal begins to brown, add this to the raita and mix well.
Serve with rice and sambar

Notes

Make sure that the yogurt is fresh and not sour.
The sugar brings out the flavor in the raita. Optional but highly recommended.

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!

Moroccan Red Lentil Soup | Instant Pot Moroccan Lentil Soup

March 12, 2021 By Anusha 7 Comments

MOROCCAN RED LENTIL SOUP

Vegan Moroccan red lentil soup is a hearty, protein-rich soup made in the Instant Pot.

Why should you try this Instant Pot Moroccan Lentil Soup?

✔ Minimal hands-on cooking recipe.

✔ Vegan and gluten-free.

✔ Easy to make in large batches. Double the recipe in a pinch!

✔ Freezer-friendly and a meal planners’ delight.

Ingredients

This vegan and gluten-free soup calls for minimal ingredients and yet packs a punch in terms of nutrition and flavors.

✔ Red Lentils- Also called pink lentils, we call this Masoor dal in Hindi. These are the basic building blocks of this recipe. Pink lentils are not only protein-rich but keep you full too.

✔Aromatics- We are going to be using smoked paprika, garlic, parsley, and cinnamon as our primary aromatics. I won’t recommend replacing or substituting any of these. This combination is so good and strikes the perfect balance in our recipe.

✔ Olive Oil- Our red lentil soup recipe calls for olive oil but you can also use cold-pressed coconut oil in its place. You can try any neutral-flavored oil like canola or rice bran too. Please remember that using coconut oil is not the original Moroccan way of doing things.

✔ Water or broth? I didn’t have broth with me. So I just used water. You can use any vegan-friendly broth in place of water in this soup. If you are going to use broth in place of water, then make sure to cut down on the salt.

✔ Carrots and Potatoes- We will be adding these to give more body to our soup. Not only does this thicken the soup but the sweetness of the carrots and the starchy potatoes round out the flavors really well. Besides, it is a great way to sneak in veggies.

Meal Planning and Prep

Freezer-friendly red lentil soup

This lentil soup is a meal planners’ delight. While you cannot do much in terms of prepping ingredients beforehand, this soup freezes really well. So you can make it in bulk, transfer it to portion-sized containers and freeze it. Do this and you have lunch ready for at least 3 days.

To use later, all you need to do is thaw the soup in the fridge the previous night. You can also use the microwave to defrost this soup. Once thawed, add it to a pot and bring to a gentle simmer. When hot, serve with dinner rolls.

If you are going to use a microwave to defrost the soup, make sure to freeze the soup in food-safe glass containers like Pyrex.

Prep Work

Begin prepping for the soup by washing and soaking the lentils first.While the lentils soak, you can get started on chopping the herbs and veggies. Once done, you can start off with cooking the soup. Soaking any kind of lentils before cooking them is crucial as it cuts off cooking time to a great extent.

This is especially true if you are going to cook lentils in an open pan.

Instant Pot Vegan Moroccan Carrot Red Lentil Soup

While this soup here calls for using an Instant Pot, you can easily make this in a regular pressure cooker or even the Mealthy multipot.

If you are using the Mealthy, you can follow the same timings and settings used for the Instant Pot version.

Instructions for making this soup in a regular pressure cooker are included in the recipe card.

Moroccan Red Lentil Soup- FAQs

Can I make this red lentil soup with any other lentils?

You can make the same soup with green lentils too. I recommend soaking the lentils for 40 mins if you are using green lentils.

How to blend Moroccan red lentil soup without a stick blender?

I love my stick blender and believe me when I say this is the most versatile gadget you can have in your kitchen. In the event that you do not have one, blend this soup after letting it cool down a bit in a regular blender.

You can also use a potato masher to mash the lentils and veggies. Using a potato masher to mash the soup will give you a chunkier soup.

Serving Suggestions

Soups make a complete meal when served with breads. Here are some bread recipes that you can serve.

Method- Vegan Moroccan Red Lentil Soup

Prepping the lentils

Wash the red lentils under running water. Once done, add 2 c water to this and soak the lentils for 20 mins.

While the lentils are soaking, prep the veggies and herbs.

Making the soup

Turn on your Instant pot, switch on Saute mode for 10 mins. Add olive oil to the inner pot. Allow it to heat up.

When hot, add the onions and garlic and saute till onions become pink and soft. We are not looking at browning our onions because they are going to be pressure-cooked anyway. Once done, add the finely chopped parsley and celery. When the herbs wilt, add the spice powders and mix well.

Drain the soaked red lentils and add this along with the onions and herbs. Add water and salt. Mix well. Tip in the carrots and potato. Allow the soup to begin boiling. This takes 2 to 3 mins. No need to simmer it. It is enough if you see a few bubbles along the edges. Doing this speeds up the cooking inside the IP.

Cooking in Instant Pot

Turn off the saute mode. Close the IP and turn the valve to sealing. Now, turn on pressure cook mode and set the timer to 14 mins on high pressure. Allow the cooking cycle to complete.

As soon as the cooking cycle is complete, allow natural pressure release for 10 mins. After 10 mins, turn the valve to venting and do a quick pressure release. When done, open the lid.

Blending the soup

You can see that the lentils and veggies are perfectly cooked now. Mix well using a ladle. Using a stick blender, blend the soup into a smooth puree. You can choose to keep it a bit chunky too by blending lightly.

After blending, turn on saute mode for 2 mins and allow it to simmer. When the soup begins to simmer gently, switch off flame.

Serving

Scoop and serve in bowls. Garnish with finely chopped parsley and sprinkle some paprika on top before serving. Try sprinkling smoked paprika for an amazing flavor.

Instant Pot Moroccan Red Lentil Soup

Moroccan red lentil soup served in blue soup bowls. Fresh parsley and sweet paprika as a garnish on the top. Vegan dinner rolls in the background

Print Recipe

4.75 from 8 votes

Moroccan Red Lentil Soup

A hearty protein-rich soup with Moroccan flavors. Minimal effort Instant Pot vegan recipe that makes for a light dinner or a filling lunch with some rolls.

Prep Time10

Cook Time14

Pressure Release time25

Course: Soup

Cuisine: Moroccan

Servings: people

Equipment

Instant Pot

Ingredients

1 tbsp Olive oil
1/4 c finely chopped onions
1.5 tbsp minced garlic
1 tbsp finely chopped parsley
2 tbsp finely chopped celery
1 tsp Smoked paprika
1/2 tsp ground cinnamon
1/2 tsp Sweet paprika
1/2 tsp ground turmeric
1/2 c husked red lentils
2 c water or vegan broth
70 g Potato peeled
80 g Carrot peeled and chopped into 3 or 4 pieces
1.5 tsp Salt or to taste

For garnish

1/2 tsp Smoked paprika
1 tbsp chopped parsley

Instructions

Soaking the lentils

Wash the red lentils well under running water.
Now, add 2 c water to this and let it soak for 10 mins. This speeds up the cooking process.

Sauteeing

Turn on saute mode in the IP and set timer to 7 mins.
To the inner pot of your IP, add olive oil.
When hot, add onions and garlic.
Fry till onions become soft and pink.
Now add the parsley and the celery.
Mix well and fry till herbs wilt. This takes 30 secs roughly.
Add the spice powders next and mix well.
Drain the water used for soaking the red lentils completely.
Add the drained red lentils to the IP.
Next, add 2 c water and mix well.
Now, add potatoes and carrots.
Add salt to taste. Mix well and allow the water to begin boiling.
When done, turn off the IP.

Red lentil soup in Instant Pot

Now, close the IP and turn the valve to sealing.
Turn on the IP, set the pressure cook mode to high pressure on 14 mins.
Allow the cooking cycle to complete.
When the cooking cycle is done, allow natural release of pressure for 10 mins.
After 10 mins, do a quick pressure release by turning the valve to venting.

Blending the soup

When done, open the lid and mix well.
Using a stick blender ( Immersion blender), blend the soup till smoothy and creamy.
Now, turn on saute mode for 2 mins.
Let it simmer for 2 mins.

Garnishing and serving

Garnish with a sprinkle of smoked paprika and finely chopped parsley.
When done, serve hot in bowls.

Moroccan Red Lentil Soup in Pressure Cooker

Add the olive oil to a pressure cook and heat it up.
When hot, add onions and garlic.
Fry till onions become soft and pink.
Now, add the spice powders along with the celery and parsley.
Drain the water used for soaking the red lentils completely.
Add the soaked red lentils and mix well.
Now add 2 c water along with the carrots and potatoes.
Allow this mixture to begin boiling.
When it begins to boil, close the lid with the weight on.
Cook for 3 whistles and allow pressure to release naturally.
When done, open and blend to a smooth puree using a stick blender.
Simmer for 3 to 4 mins.
Garnish with smoked paprika and finely chopped parsely.
Serve hot with dinner rolls.

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!

Some More Soup Recipes

If you are looking for more soup recipes, here are some easy recipes that you can explore.

Aloe Vera Lemonade- Basil Seed Drink

March 12, 2021 By Anusha 5 Comments

This refreshing Aloe Vera lemonade is a basil seed drink with the goodness of fresh aloe juice and cooling Sabja seeds. This refreshing thirst quencher is a great way to beat the heat.Think of this like a cross between lemonade and aloe juice. When you combine the both, you have a drink that has the benefits of aloe vera and basil seeds.

What is Aloe Vera Lemonade?

Aloe Vera Lemonade With Basil Seeds is a refreshing lemonade made with fresh aloe jelly and basil seeds also known as sabja. It is common knowledge that aloe vera is a natural body coolant and aloe jelly works wonders on burns. Aloe Vera drinks are very popular in Singapore as is Apple Aloe Vera Juice.

Lil A is fond of Apple Aloe Vera juice and enjoys eating the bits of aloe jelly in it. I was at a supermarket for my weekly errands and I happened to notice cartons of aloe juice in various flavors stacked till the ceiling. That is when I decided to use fresh aloe vera to make this Aloe Vera Lemonade with basil seeds.

Fresh Aloe Vera Juice

To make fresh aloe juice, you need to scoop out the gel from Aloe Vera leaf. Growing Aloe Vera plants is very easy. All you need is a small leaf and it can be propagated very quickly. You can either use home grown Aloe Vera or store bought aloe vera leaf too.

We find fresh aloe leaves here in most wet markets.

Wear gloves before you begin to extract the gel from aloe vera leaf. Now, trim the thorny edges along the green aloe vera leaf. When the edges have been trimmed, slice open the leaf by cutting through it vertically. You can cut the leaf into 2 to 3 pieces to make this process easier.

When you have sliced the leaf open, use a sharp knife or spoon to scoop out the aloe gel.

To make fresh homemade aloe vera juice, just combine the aloe vera gel, 2 cups water, sweetener of your choice and some ice cubes in a blender. Blend till smooth.

Recipe Notes

I have used fresh aloe vera gel to make this recipe. Wear a gloves while you scoop out the gel. The edges of aloe vera is thorny and wearing a gloves makes it easier and safer to scoop out the gel.

When buying Aloe Vera leaf, look for thick, fleshy and green leaves. Avoid yellowish green leaves or leaves that have browned edges.

Shelf Life

This lemonade keeps well for 4 days in the fridge. So, this makes for a great party drink and a fantastic way to keep yourself hydrated through the day. You can even pack this for lunch in a leak proof bottle.

Sweeteners

While this recipe calls for caster sugar, I have used raw cane sugar, maple sryup and even honey to make this drink. Caster sugar dissolves easily and hence is my first choice if I m in a hurry or am whipping this up for guests.

You can choose honey, jaggery, maple syrup or raw cane sugar for a healthier aloe vera lemonade. The color will be brownish and not translucent white, like you see in the picture. But rest assured, there wont be any compromise in taste.

Basil seeds lemonade

Basil seeds are a natural body coolant. They swell up just like chia seeds and give a beautiful texture in any recipe. Basil seeds are called as Sabja seeds or Falooda seeds. They are easily available in most supermarkets.

In case you are not able to source this, then you can use chia seeds in place of the basil seeds. Using chia seeds in this lemonade will also give a nutrition boost to the lemonade.

If you are wondering what basil seeds are, they are something like chia seeds. They become jelly like when immersed in cold water for a couple of minutes. They are also called as falooda seeds in India.

We usually consume a lot of these seeds during Summer and we have been eating it regularly ever since we moved to Singapore because it is always summer here. Basil seeds are also known for its cooling properties. So it was a no brainer to combine aloe vera and basil seeds to make this delicious and refreshing Aloe Vera Lemonade With Basil seeds.

Health Benefits of Aloe Vera

Not many people tend to tap into the nutrients of these commonly grown aloe vera plants.

It reduces dental plaque, is great for controlling blood sugar levels and has a cooling effect on burns and wounds. Aloe Vera is a laxative and is great to relieve constipation. It is also effective on mouth ulcers and sores.

Variations

You can make this aloe juice more interesting by adding some rose syrup or crushed mint leaves. Thai basil or sweet basil leaves also make a lovely addition.
Adding soda water or sparkling water to this lemonade is a nice variation too.

Print Recipe

No ratings yet

Aloe Vera Lemonade With Basil Seeds

Aloe Vera Lemonade With Basil seeds is a refreshing and a healthy drink appropriate for Summers

Prep Time15

Total Time15

Course: Beverage

Cuisine: International

Servings:

Author: Anusha Praveen

Ingredients

100 g Aloe Vera gel
1/4 c lemon juice extracted from fresh lemons
1/2 c Caster sugar use 1/4 c maple syrup as an alternative
2.5 c Cold water
2 tbsp Basil seeds
10 cubes Ice to serve

Instructions

Cut the base of the aloe vera.
Now trim the thorny sides using a sharp knife.
Using a really sharp knife, peel the green skin of the aloe vera on only one side.
Using a spoon, scoop out the jelly from the aloe vera.
In a blender, place the aloe jelly, sugar and 1/2 c of water and blend to a smooth puree.
You may choose to leave a few chunks of aloe jelly while doing this.
Once done, squeeze the lemons into this and add the remaining water.
Add 3 to 4 tbsp water to the basil seeds and let sit for 5 mins.
You will find that the seeds have bloomed and become jelly like.
Add this to the lemonade and stir well.
Serve cold topping with ice cubes if desired

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 Summer Recipes

Blueberry Iced Tea| Iced Tea with fresh blueberries

March 3, 2021 By Anusha Leave a Comment

HOW TO MAKE BLUEBERRY ICED TEA?

BLUEBERRY ICED TEA- A REFRESHING ICED TEA WITH FRESH BLUEBERRIES.

What is Iced Tea?

Iced tea is basically a cold drink made with tea leaves and some added flavors. It is usually a dairy-free drink. Iced tea with dairy will become something of a latte. I m a complete tea addict. I love my morning chai and green tea. Come summer, the hot chai or green tea becomes a little too much. That is exactly why we need to brew some blueberry tea.

What is blueberry iced tea?

This iced tea is my latest favorite way to enjoy tea. The tangy-sweet berries combined with tea is a beautiful amalgam of flavors. Also, any drink with fruits is considered healthy, right?

When we moved to Singapore newly, some things took me by surprise, especially their choice of drinks. The nation loves to drink beer, tea, and Bandung in that order. And I have never seen as many varieties of packaged teas anywhere else. There is literally a tea with every vegetable or fruit you can imagine. And if you don’t find it packaged, you’ll find it in the form of teabags.

Sweeteners

This recipe is inspired by all this. And the fact that I get blueberries almost through the year makes it such a win. You can choose your sweetener for this. I personally like using Thai black sugar for all my iced teas. The flavor is so different and yet so soothing. White sugar will work too.

Or you can go completely sugar-free with this recipe too. If you want, you can also use maple or agave syrup.

If you are looking for more ways to enjoy tea, then do try the Iced lemon tea and mango passion fruit iced tea.

More Iced Tea Recipes

Recipe For Blueberry Iced Tea

Print Recipe

5 from 1 vote

Blueberry Iced Tea Recipe

Blueberry Iced Tea- a refreshing new way to enjoy the goodness of blueberries and green tea.

Prep Time2

Cook Time10

Total Time2 10

Course: Drink

Cuisine: International

Servings:

Calories: 47kcal

Author: Anusha Praveen

Ingredients

3 bags Green tea bags
1/2 cup Blueberries
1.5 liter Water
2 tbsp Thai black sugar or any sweetener of choice
1 tbsp Lemon juice
1/2 cup Ice cubes to serve
3 wedges Lemon wedges to serve

Instructions

Boil 1 liter of water. Add the tea bags and let them steep for 10 mins.
Add sugar and mix well.
Once done, let cool completely.
Blend blueberries with 1/2 c of water.
Add this to the brewed tea along with lemon juice.
Mix well.
Strain this through a strainer thoroughly.
Refrigerate and serve chill or serve over ice cubes and lemon wedges.

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!

Rambutan Mojito | Rambutan Virgin Mojito

March 3, 2021 By Anusha Leave a Comment

HOW TO MAKE RAMBUTAN MOJITO?

RAMBUTAN MOJITO- A REFRESHING VIRGIN MOJITO LACED WITH RAMBUTAN FLAVORS.

Summer is here. And its already two months down in 2018. Time sure does fly! I haven’t been very active when it comes to blogging. But this year, i intend to make the best use of my time and give it my best. So here I am with a brand new recipe for Rambutan Mojito.

What is a Mojito?

Well, generally speaking, a Mojito is a highball cocktail drink. It is usually made with a combination of soda, ice, mint or any herbs and white rum. Over the years, many variations of this popular summer drink have come and gone. And our favorite way to enjoy a Mojito is with some Rambutan.

This Mojito recipe is a non-alcoholic mocktail that makes it perfect for kids parties and baby showers. It is light, mildly sweet and refreshing.

What is Rambutan?

Rambutan is a very interesting fruit. I love how scary it looks and yet tastes so delicious. The meat is like jelly and the flavors are so subtle. The best bit is that the fruit is not cloyingly sweet. This rambutan mojito is a virgin mojito but you can always spike it with some vodka or white rum.

Ingredients- Substitutes and Replacements

This recipe uses very simple ingredients like Soda, mint and lime. The star of this recipe is the Rambutan, of course. But if you are unable to source these fruits, then you can make the same mojito with strawberries or mango or lychees.

Tinned or canned Rambutan will also work here. Just make sure to drain the syrup completely before using. The syrup makes this mojito cloyingly sweet.

This mojito happened last March. Yes. Precisely a year ago. Ok almost. I made the drink, we enjoyed it and I even clicked the pictures. But I never got around to posting it because of first-world problems like parenting. But I m happy that I finally am sharing it here.

If you are looking for more interesting ways to beat the heat , do check out the entire collection of summer recipes by clicking here- Summer recipes on Tomato Blues.

Non-Alcoholic Rambutan Mojito

Print Recipe

5 from 1 vote

Rambutan Mojito

Rambutan Mojito- A virgin mojito laced with subtle flavors of the exotic fruit- Rambutan.

Prep Time10

Total Time10

Course: Drink

Servings:

Author: Anusha Praveen

Ingredients

Rambutan 10-12
Mint leaves a few
Lime 2
Sugar 2 tbsp
Water 200 ml
Sparkling water 500 ml
Ice cubes a few for serving
Lime wedges to serve
Mint leaves to serve

Instructions

Peel and pit the rambutan.
Place in a blender with sugar, water, mint leaves and blend to a smooth puree.
Strain this juice completely.
Combine with sparkling water and serve over ice cubes.
Add lime wedges and mint leaves 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.

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

Refreshing Summer Recipes

Raw Jackfruit Curry- Panasakaya Koora

March 3, 2021 By Anusha Leave a Comment

RAW JACKFRUIT CURRY (PANASAKAYA KOORA)

RAW JACKFRUIT CURRY- A VEGAN MEATY CURRY MADE WITH FRESHLY GROUND SPICES AND SESAME SEEDS.

What is Andhra Style Panasakaya Koora?

Panasakaya in Telugu means raw jackfruit. While the jackfruit is widely enjoyed as a fruit in many parts of the world, the raw jackfruit still remains a thing of culinary mystery to many. This beautiful vegetable has a meaty texture and lends itself well to any curry base. It is like a sponge that absorbs any flavor well.

I have never eaten raw jackfruit as a child. But my palates have been subjected to so much of culinary exploration that i really have forgotten when was the first time i ate it too. While the raw jackfruit is a popular substitute for meat in Biriyani, what many don’t know is that it can also be used in regular cooking just like this curry.

I learned making this raw jackfruit curry from my first friend in Singapore. And i have made it several times since the day i learned it. I also love how the spice powder that is made for this particular recipe can be used for making other vegetable curries too. Plantains, aubergines, potato ,ivy gourd and okra are great choices.

How to prep Raw Jackfruit for Panasakaya Koora?

Discard the seeds from the flesh. Wash the raw jackfruit well. And pat it dry fully. To do this, drain the washed jackfruit pieces in a colander and air dry them. When fully dry, add this to your food processor or chopper and shred them.

You can also use a box grater to shred your raw jackfruit.

Will frozen or canned raw jackfruit work in this curry?

Frozen raw jackfruit will work beautifully in this Panasakaya koora. However, canned raw jackfruit has brine. This does not work in recipes such as this raw jackfruit curry.

If you are living in Singapore, you can find fresh raw jackfruit which has been cut into chunks in Sri Murugan stores or Mustafa.

More Andhra Recipes

Here are some more Andhra recipes for you to explore and enjoy.

Panasakaya Koora- Video

Also, if you liked and enjoyed watching this video, please subscribe to my YouTube channel by clicking here-My YouTube Channel.

Andhra Style Panasakaya Koora Recipe

Print Recipe

No ratings yet

Raw Jackfruit Curry- Panasakaya Koora Recipe

Raw Jackfruit Curry- Panasakaya koora is a delicious vegan curry made with freshly ground spices. Tastes best with hot rice and ghee. Also pairs well with rice, sambar and such.

Prep Time20

Cook Time20

Total Time40

Course: Vegetables

Cuisine: Andhra cuisine, South Indian

Servings:

Author: Anusha Praveen

Ingredients

300 g RAW JACKFRUIT shredded
3-4 c WATER
SALT TO TASTE
10 leaves CURRY LEAVES
1/8th tsp ASAFOETIDA
1 tbsp OIL
1.5 tsp MUSTARD SEEDS
1.5 tsp URAD DAL
FOR THE SPICE POWDER-
1 tbsp CORIANDER SEEDS
1 tbsp CHANNA DAL
1.5 tbsp URAD DAL
1 tsp FENUGREEK SEEDS
2 tsp SESAME SEEDS
3 g TAMARIND
5 -6 DRY RED CHILIES
2 tbsp KOPPARA DRY COCONUT
SALT TO TASTE
1 tsp OIL 1 TSP
1 tsp TURMERIC POWDER 1 TSP

Instructions

Shred the raw jackfruit.
Add a cup of water to it and pressure cook for two to three whistles.
Drain this completely and set aside.
Heat a pan with a tsp of oil.
Add the urad dal and channa dal and roast till golden.
Next add remaining ingredients for the spice powder except the dry coconut and turmeric.
Fry till aromatic.
Lastly, add the dry coconut and fry on low flame till it turns a golden brown.
Once done, transfer immediately to a mixer jar and add turmeric and salt to this.
Let cool.
Grind to a smooth powder.
Heat the same pan with the remaining oil.
Add mustard seeds and once they pop, add urad dal and curry leaves along with a small pinch of asafoetida.
Once the dal browns, add the shredded jackfruit and mix well.
Add the roasted and ground spice powder to this and mix well.
Cook on medium flame for 2 mins, stirring in between
Switch off flame once done.

Video

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 South Indian Recipes

Thai Basil Fried Rice | Vegan Thai Veg Fried Rice

March 2, 2021 By Anusha 6 Comments

HOW TO MAKE VEGAN THAI BASIL FRIED RICE?

Vegan Thai Basil Fried Rice- Flavorful rice with the goodness of thai basil and crunchy cashews.

This post contains affiliate links to products we love. We earn a small commission when you click and buy through these links. This post is not a sponsored post.

Why should you try this Vegan Thai Basil Fried Rice?

✓ Hands down the best way to make use of leftover rice. Yep. This fried rice.

✓ A complete meal with loads of veggies.

✓ The umami and the spice is a flavor explosion in your mouth.

✓ And finally, this is a freezer-friendly meal.

Let’s Talk Rice!

Rice is an integral part of the Asian cuisine. May it be South Asian or South East Asian or Indian, rice is indispensable. White rice became a staple only in the recent years. But before that, it was all about brown rice and heirloom rice varieties.

When it comes to South Asian cuisine, Jasmine rice is the most used type of rice. This is a fragrant short-grain rice that works brilliantly for all fried rice and Asian-style rice varieties. I have used this variety to make this Thai-style veg fried rice today. However, if you cannot source this, you can use short-grained rice or Basmati rice to make this recipe.

How to cook rice for Thai fried rice?

Cold rice that is at least a day old works best for all fried rice recipes. I tend to cook rice the previous day and let it sit in the fridge till I m ready to make this. There is a reason why cold rice is the best for fried rice. The grains do not stick and mix well with the sauces and veggies well without becoming mushy.

I have used Jasmine rice that has been cooked the previous day in this recipe. And I cooked the rice in my instant pot. You can also cook it on the stovetop using the open pan method.

You can buy Instant pot on Amazon India too- Click here to buy.

Cooking Jasmine Rice in an open pan

If you are cooking it in the open pan method, make sure to use at least 3 c of water for every cup of rice. When the rice is cooked, drain all the water completely, wash the rice once under running water and let it drain fully in a colander. When done, spread it out on a plate and let cool before refrigerating. You can also go ahead and make the fried rice immediately if you are pressed for time.

Where to source Jasmine rice and other ingredients?

If you are living in India and are looking to buy ingredients for this fried rice, then check out our favorite products on Amazon.

Jasmine rice

Rice wine vinegar

If you are living in Singapore, then you can source Jasmine rice and all the other ingredients from Redmart on Lazada.

If you are living in the US, then you can source Jasmine rice from Asian stores.

Freezing Thai Veg Fried Rice

Like I mentioned before, this fried rice is a very freezer-friendly meal. Allow the rice to cool fully. You can then divide the fried rice into portions, transfer it to a freezer-friendly silicon bag or Ziploc bags, or pyrex and then freeze.

Before using the frozen fried rice, allow it to thaw in the fridge for 4 hours. Then add it to a pre-heated skillet and toss on medium heat for a few mins. That is all. Your frozen Thai veg fried rice is ready to be eaten. You can also defrost it in the microwave.

Basil and alternatives

Because I live in Singapore, it is very easy for me to source Thai basil. If you are living in the US, then you can find this Thai basil in Asian stores. If you are unable to source fresh Thai basil, you can use the regular Sweet basil too.

Ingredients- Substitutes and Replacements

✓ Sesame oil- Fried rice tastes best when made with sesame oil. Cold-pressed sesame oil works like a charm in this recipe. You can also use canola oil or rice bran oil to make this.

✓ Jasmine rice- As I mentioned before, Jasmine rice works well here. But Basmati rice or any fragrant short grained rice will work too.

✓ Veggies– This fried rice uses baby corn, carrots, beans, cabbage and bell peppers. You can also add snow peas, broccoli and green peas too. Even sweet corn kernels will taste good.

✓ Cashewnuts- Thai style recipes mostly call for cashews or peanuts. If you are not a fan of cashews, you can use roasted peanuts. Or just skip both for a nut-free fried rice.

✓ Sauces- Make sure the sauces you use are vegan-friendly. I have used a combination of Thai chili sauce, light soy sauce, mushroom sauce and rice wine vinegar. You can substitute Thai chili sauce with Sriracha too.

How to make Sriracha Sauce at home?

Whether you are making Thai basil fried rice or any thai style recipe, this sauce is a great condiment to have.You can also add this to your Mayo to spice it up a notch and make it more exciting.

Meal Planning and Prep Work

Meal Planning

This fried rice is a meal planners’ delight. Cook the Jasmine rice and leave it in the fridge until you are ready to make this. Cooked Jasmine rice keeps well for upto 2 days in the fridge. You can also chop all veggies except the bell peppers and onions beforehand and store it in a fridge-friendly container.

Prep Work

If you have leftover rice ready, then making this rice is a breeze. Get started on chopping the veggies and mix the sauces together beforehand to make this fried rice business faster. Make sure to pat your veggies dry before chopping them. Moisture in the veggies will make them soggy while cooking.

Loved this recipe? Want to make it? Then save it on Pinterest.

Thai Basil Fried Rice- Pin This Image For Later

More Asian Inspired Recipes

Vegan Thai Basil Fried Rice Step by Step

Cooking Jasmine Rice in Instant Pot

Wash the rice under running water and drain fully. Add this to the pot insert along with water, salt and sesame oil. Place the insert in the instant pot, close it and turn valve to sealing. Turn on the Instant pot . Choose Pressure cook mode ( Manual in older models), high pressure and set the timer to 3 mins.

Allow the cooking cycle to complete and wait for 10 mins. After 10 mins, switch off the IP and do a quick release by turning the valve to venting. Be very careful while you do this.

When done, open the lid and fluff the rice with a fork. Spread it out on a plate and allow to cool. When cool, store in a container in the fridge or use immediately to make fried rice or enjoy it as is.

Making Thai Basil Veg Fried Rice

Heat a pan with sesame oil. Add cashews and toast till golden. Drain and set aside. Now add minced garlic and basil leaves. Fry till garlic turns golden. Now, add the finely chopped onions and a pinch of salt. Mix well and cook till onions turn pink and soft.

Now, crank up the heat and add the chopped veggies. Toss well and cook for 3 mins on high flame. We do not want the veggies to become soft and limpy. They need to be crunchy and yet cooked.

When done, add all the sauces and white pepper powder. Add the cooked jasmine rice and mix well.

Finish by adding toasted cashews and garnish with more fresh basil leaves. Mix well and serve hot.

Recipe Card For Vegan Thai Fried Rice

vegan thai basil fried rice served in a black handled bowl alongside orange tofu

Print Recipe

4.67 from 3 votes

Vegan Thai Basil Fried Rice

Fragrant jasmine rice tossed together with veggies and sauces. Makes for a great weeknight meal.

Prep Time20

Cook Time20

Resting Time30

Course: entree

Cuisine: Thai

Servings: persons

Equipment

Instant Pot

Ingredients

For the Jasmine rice

1 c Jasmine rice
1 c Water
1 tsp Salt
1 tsp Sesame oil

For the basil fried rice

2 tbsp Sesame oil
12 cashews
5 cloves Garlic peeled and minced
12 Thai basil leaves finely chopped
1/2 c finely chopped onions
1/4 c each Chopped carrots, beans, baby corn, cabbage and bell pepper
1.5 tbsp Light soy sauce
1 tbsp Thai Chili Sauce
1 tbsp Rice wine
1 tbsp vegan friendly red chili sauce
1 tbsp Vegan friendly mushroom sauce
1.5 tsp White pepper powder
1 recipe cooked and cooled jasmine rice

For garnish

10 Thai basil leaves

Instructions

Making Jasmine rice in Instant pot

Wash the rice thoroughly under running water.
Discard all the water used for washing.
Combine the rice, water, salt and sesame oil in the inner pot of your Instant Pot
Close the instant pot, set valve to sealing.
Turn on the IP and set it to high pressure on 3 mins.
Wait for 10 mins for natural pressure release.
After 10 mins, do a quick pressure release.
Open the lid and fluff the rice with a fork.
Spread the cooked rice on a plate and allow it to cool.

Making Vegan Thai Basil Fried Rice

Heat a pan with sesame oil.
Add the cashews and toast until golden and crunchy.
Drain on a kitchen towel.
Now, add the minced garlic and basil leaves.
Fry till the garlic turns golden brown.
Add the finely chopped onions and a sprinkle of salt.
Mix well and fry till onions become pink and soft.
Next, add all the chopped veggies and mix well.
Cook on high flame for 3 mins.
While this is getting done, add the sauces and vinegar to a bowl and mix well.
Add the sauce mixture to the veggies.
Add the pepper powder.
Now, add the cooled rice and mix everything well.
Add the toasted cashews and remaining basil leaves as garnish.
Mix well and serve immediately.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

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

Gluten-Free Thai Veg Fried Rice

Soy sauce contains gluten. So this makes it unsuitable for celiacs. If you want to make this Thai fried rice gluten-free, use Tamari sauce or liquid Aminos in place of the light sauce. Also, make sure your mushroom sauce is gluten-free too. Check the labels for any mention of a warning that says the product has been processed in a place where they manufacture wheat and such.

More Gluten Free Recipes

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Made our Vegan Thai Basil Fried Rice? We value your thoughts and comments! Leave a comment and tell us how it worked for you.

In case you have any questions regarding this recipe, leave a comment or write to anusapraj@gmail.com and I’ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on Instagram by tagging us @tomatoblues.

Now here are some more gluten-free recipes that you can enjoy.

Vegan Coffee Banana Smoothie| Breakfast Coffee Smoothie

February 17, 2021 By Anusha Leave a Comment

HOW TO MAKE VEGAN COFFEE BANANA SMOOTHIE?

Coffee Banana Smoothie- A filling breakfast smoothie with the goodness of coffee. Vegan and gluten-free.

This post includes affiliate links to products we love. We may earn a small commission when you click and buy through these links. This is not a sponsored post.

Why should you try this Coffee Banana Smoothie?

✓ Coffee- I mean that’s what we love waking up to, right?

✓ This smoothie is vegan and gluten-free. And it s also nut-free!

✓ If you are looking for a smoothie to keep you full, then your search ends here.

[feast_advanced_jump_to]

Smoothies and Smoothie Bowls for Breakfast

A couple of years back, smoothie bowls became a huge trend on the internet. I remember them taking over Instagram like a huge wave. They came in all colors and flavors. And that is when I got hooked to the idea of having a smoothie or smoothie bowl for breakfast.

Ever since then, there has been no looking back. A smoothie bowl breakfast is a routine thing in my house. It is just that I don’t bother sharing the recipes unless I make an incredibly good smoothie.

And this coffee banana smoothie is just that. It has got all good things, so good to keep you chipper through the day.

Ingredients- Substitutes and Replacements

When I began my smoothie bowl journey, I learned two things. One, almost all smoothies had some ingredient that was way too expensive. Think collagen, protein powders etc. Two, most smoothie recipes call for ingredients that are not easily available. Stuff like Acai powder, Maca, baobab, algae fall in this category.

And this is exactly why smoothie making can be difficult for people. But smoothies are not and should not be an expensive inaccessible affair. This vegan coffee banana smoothie calls for basic pantry ingredients and yet, checks all boxes in terms of a healthy breakfast idea.

Ingredient checklist

✓ Coffee- I have used instant coffee granules for this recipe. But you can also use freshly brewed coffee to make this smoothie.

✓ Millet Flakes- While most smoothies call for oats, I have used millet flakes. Any kind of millet flakes will work here. If you cannot source millet flakes, you can substitute this with quick-cooking rolled oats. Steel-cut oats and regular rolled oats will not work well in this smoothie.

✓ Hot water– Using hot water is recommended to soften the millet flakes and also enhance the coffee flavor.

✓ Dates- Not only do they add sweetness but they also improve the texture of the smoothie. You can use any soft variety of dates. It s not necessary to use Medjool. Make sure to pit the dates and chop them into small pieces.

✓ Maple syrup- Since my bananas were not sweet enough, I added maple syrup. You can skip this completely if your bananas are sweet.

✓ Oat milk- We love oat milk! Especially with coffee, oat milk is such a game-changer. You can also use any nut milk or coconut milk instead of oat milk in this smoothie.

✓ Cocoa- Combining cocoa with coffee is such a fab idea for a chocolate cake recipe. But why should we restrict this just to a cake? Why not extend this to a smoothie? Right?

✓ Cacao Nibs- Raw cacao nibs are the purest form of chocolate. And they don’t taste anything like a bar of chocolate. Yet, this is loaded with nutrients. This is optional but highly recommended.

Meal Planning and Prep Work

Meal Planning

Like all smoothies, this recipe works well as a part of the meal planning routine. You can make this ahead and keep it refrigerated for up to 3 days. You can also freeze this smoothie and make them into coffee banana smoothie pops.

Prep Work

The only prep work involved in this recipe is soaking the millet flakes. But for that, you can just add all the ingredients to a blender and blend smoothly.

Which blender to use for Smoothie Making?

Any high-powered blender will work for making smoothies. But a blender that is made just for smoothies does wonders. I have used my blending attachment that came with my food processor to make this smoothie. You can also use Vitamix, Thermomix or Blendtec blenders to make smoothies.

Sourcing Ingredients for Vegan Coffee Banana Smoothie

If you are looking to buy a good smoothie blender, you can check this one out-

Our favorite smoothie maker

If you are looking for millet flakes, then check this out-

If you are living in Singapore you can find millet flakes and Oat milk on Redmart Lazada

More Smoothies and Smoothie Bowls

Coffee Banana Smoothie Step By Step

Prepping the millet flakes

Add the coffee and the hot water to a bowl. Mix well to dissolve the coffee. Now add the millet flakes and dates. Stir to combine. Keep covered and let stand for 5 mins.

Blending the smoothie

coffee banana smoothie step by step (10)

coffee banana smoothie step by step (11)

coffee banana smoothie step by step (12)

coffee banana smoothie step by step (13)

coffee banana smoothie step by step (14)

coffee banana smoothie step by step (15)

To a blender, add the bananas, coffee-soaked dates+millet flakes mixture, cocoa powder, oat milk, maple syrup and blend until smooth and creamy.

When blended, pour into glasses. Top with the raw cacao nibs and serve immediately.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Made our Coffee Banana Smoothie? We value your thoughts and comments! Leave a comment and tell us how it worked for you.

Recipe Card

Print Recipe

5 from 3 votes

Coffee Banana Smoothie

Breakfast smoothie with coffee and banana- just what you need to wake up to. This breakfast coffee banana smoothie is vegan and gluten free.

Prep Time10

Course: Beverage

Cuisine: International

Servings: tall glasses

Equipment

Blender

Ingredients

1 tsp Instant coffee powder
1/2 c Hot water
1/2 c Millet flakes
4 pitted Dates Any soft variety will work
2 largish Ripe bananas
2 c Chilled Oat milk or any nut milk of choice
2 tbsp Maple syrup
2 tsp Cocoa
1 tbsp Cacao nibs

Instructions

Prepping the millet flakes

Add the coffee and hot water to a bowl.
Mix well until dissolved.
Now, add millet flakes and mix well.
Add the pitted dates to this mixture.
Cover and let it sit for 5 mins.

Blending the smoothie

Add the bananas, milk, maple syrup, cocoa powder and the soaked millet flakes coffee mixture to a blender.
Let it blend till smooth and well blended.
Pour into glasses.
Top with cacao nibs and enjoy.

Notes

You can use any millet flakes for this recipe.
I have used oat milk to make this smoothie but you can use any nut milk or coconut milk too. Personally, I love this smoothie with oat milk or almond milk.
This smoothie tastes great hot, cold or at room temperature.

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!

Most Recent Recipes

Chocolate Orange Truffles | No Bake Chocolate Truffles

February 15, 2021 By Anusha Leave a Comment

HOW TO MAKE CHOCOLATE ORANGE TRUFFLES?

Chocolate Orange Truffles are an easy 4 ingredient truffles that make a fantastic treat.

This is not a sponsored post. This post contains affiliate links to products that we love. We may earn a small commission when you click and buy through these links.

Why should you make these no-bake Chocolate Orange Truffles?

✔ Chocolate. Dark. Deep. Rich.

✔ It’s a combination of citrus and cocoa that will leave you in chocolate heaven.

✔ These truffles only need 4 ingredients.

✔ And they are no-bake.

[feast_advanced_jump_to]

What are Chocolate Orange Truffles?

Before we go into the nitty-gritty of the flavors involved, let’s talk truffles. Truffles are easy chocolate treats that call for minimal ingredients. The key to achieving fantastic tasting truffles lies in choosing the best chocolate and some good quality heavy cream.

Most truffle recipes have a skeleton recipe- A combination of the good quality cooking type of chocolate chips and heavy cream. Though the flavors depend on your preferences, the texture remains the same. This recipe uses orange as the predominant flavor.

Chocolate and Orange

If lemon and white chocolate is a thing, then orange and dark chocolate is an even bigger thing. The refreshing citrus flavors in orange complements the dark chocolate so beautifully. Personally, orange and chocolate is the thing for me.

I have used the Kinnow variety of oranges in this recipe. This recipe calls for the zest of a largish orange. You can use any variety of orange and its zest for these truffles.

As for the orange essence, you can use orange oil or orange extract, or even artificial orange flavor in this recipe.

Ingredients

✔ Dark chocolate chips– As I mentioned, these truffles call for dark compound chocolate. Compound chocolate is used in cooking. These work best in recipes that involve melting chocolate.

✔ Heavy cream– Cream with higher fat works best in this recipe. If you use low fat, then the truffle mixture will not set. They will be semi-solid and you will not be able to roll them.

✔ Orange extract– I have used orange extract in this recipe. You can also use orange oil or artificial orange flavor to make these truffles. Like with all flavors, a little goes a long way. So please do not add more than what has been mentioned in this recipe.

✔ Orange zest- The tiny shreds of orange zest give a slight bite and a subtle bittery taste in these truffles. The zest also helps in accentuating the orange flavors.

Where to Buy?

If you are living in Singapore, then you can buy dark compound chocolate buttons from Phoon Huat’s Redman Shop

The same shop also stocks and sells heavy cream. I have used heavy whipping cream to make these truffles. Emborg and President are two brands that I love.

If you are living in India, you can buy the Dark chocolate from Amazon.

Click to buy Dark chocolate– Please note we dont get dark chocolate buttons. You can use this and chop it into small pieces before using.

Prep Work

These truffles need some planning ahead of time. This is because the mixture has to set before you can roll them or shape them. Ideally, a setting time of at least 6 hours is recommended if you live in a hot place like me.

If you live in cooler places, then the mixture sets faster. A setting time of 4 hours works well in this case.

Shelf life and Storage

These truffles keep well for a week when stored in the refrigerator. Place each rolled truffle in a small muffin liner and keep them in a box. Make sure you place them in a single layer to prevent the truffles from sticking to each other.

Chocolate orange truffles are best enjoyed when cold. As with all truffles, They tend to become sticky when kept at room temperature for a long time.

Recipe Notes

Truffles Too sticky to roll?

If you find that the truffles too sticky to roll, then dust your hands with cocoa powder. I did find them sticky but did not bother with this step.

Dusting your hands with icing sugar or powdered sugar will work too but the truffles will look slightly whitish after rolling them.

Truffle too hard to scoop out?

If the truffle mixture has become hard and you are unable to scoop it out, then let it sit at room temperature for a few mins. Remember to remove the cling wrap and cover it loosely while this happens. After a few mins, the mixture will have loosened up.

How to scoop out the truffles?

I recommend using a melon baller or an ice cream scoop for this. A spoon also works but you may get unevenly sized truffles.

You can get your Melon Baller here-

Get your Ice cream scoop here:

More Chocolate Recipes

Chocolate Orange Truffles Step By Step

Combining cream and chocolate

To a heavy bottomed saucepan, add the cream. Heat this up until it just begins to boil. When you see tiny bubbles around the edges of the cream, switch off the flame. Let this sit for 1 min.

Now, add the chocolate buttons and mix well. Initially, the chocolate will be a bit resistant and wont melt so easily. Keep stirring until it has all melted. This takes roughly 3 mins. When the chocolate has completely melted, keep stirring until the mixture is all smooth and glossy.

There should be no lumps of chocolate in the mixture.

When done, allow this to cool for 2 to 3 mins.

Adding orange zest and extract

When the mixture has become slightly warm, add the grated zest and the orange extract. Using a spatula, mix well.

Letting the truffle mixture set

Transfer the mixture to a glass bowl or a fridge safe container. If you are using a glass bowl, cover it with a cling wrap. Doing this will make sure that moisture does not get in to the mixture. This will also help prevent a layer being formed on the surface.

If like me, you are using a glass box, then cover it with the lid and refrigerate.

Setting the mixture

Allow the mixture to chill in the fridge for at least 4 hours. This will take longer if you are living in a hot place like me. My truffle mixture took 6 hours to set fully.

Rolling the truffles

Combine the cocoa powder, powdered sugar and orange zest in a bowl. Mix well using a spoon. Using a melon baller, scoop some truffle mixture. Dust your hands with some cocoa, shape and roll the mixture into a ball.

When shaped, roll the shaped truffle in the cocoa sugar mixture. Repeat the shaping and rolling step with the remaining mixture. As soon as you finish rolling one truffle, place it in a small muffin liner.

Keep the rolled truffles chilled until ready to eat.

Our chocolate orange truffles are ready.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried Chocolate Orange Truffles? We value your thoughts and comments! Leave a comment and tell us how it worked for you.

chocolate orange truffles in liners stacked on a vintage metal plate

Print Recipe

No ratings yet

Chocolate Orange Truffles

Decadent no-bake dark chocolate truffles with citrus notes.

Prep Time30

Cook Time10

Setting Time6

Course: Dessert

Cuisine: International

Servings: truffles

Equipment

Sauce Pan

Ingredients

1/2 c Heavy cream
240 g Dark Chocolate
1 tbsp Orange zest
1 tsp Orange oil

For Rolling The Truffles

1 tbsp Cocoa
1 tbsp Powdered sugar
1 tsp Orange zest

Instructions

Making the truffles

Heat the cream in a heavy bottomed sauce pan till it just begins to boil.
When done, switch off and let it sit for 2 mins
Now, add the dark chocolate and mix well.
Initially, it will be lumpy. But keep stirring and it will soon loosen up and melt.
Keep stirring until smooth and glossy.
Allow this mixture to become warm.
Now, add orange oil and the orange zest and mix well.
When done, allow it to chill in the fridge for at least 4 hours.

Shaping and rolling the truffles

This truffle mixture will set and solidify beautifully after sitting in the fridge.
Combine the cocoa powder, orange zest and powdered sugar. Mix well.
When done, use a melon baller and scoop out portions of the truffle dough.
Dust your hands with cocoa and roll the scooped out dough into a ball.
Roll this in the cocoa-sugar-orange zest mixture.
Place in parchment paper lined tray or in tiny muffin liners.
Repeat with the remaining mixture.
Chill in the fridge until ready to eat.

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 No Bake Desserts

Black Magic Cake | Black Magic Chocolate Cake Recipe

February 13, 2021 By Anusha Leave a Comment

HOW TO MAKE BLACK MAGIC CAKE?

Black Magic Cake aka Black magic chocolate cake is the best chocolate cake you’ll ever bake. Pinkie promise.

Why should you try this Black Magic Chocolate Cake?

✔ This is chocolate– rich, intense and soft slices of chocolate that we are talking about.

✔ You only need two bowls to make this cake. It can be done in one if you are not picky like me, though.

✔ There is no business of butter. I mean, we love butter. But that wait while the butter softens- that is just enough to put someone off baking a cake.

✔ And then, there is coffee. Yep. In case you have not tried, let me tell you this- add coffee to all your chocolate cakes.There s only one word for the flavor that comes out of this- MIND BLOWING. Okay, that s two words. But you get the drift, don’t ya?

[feast_advanced_jump_to]

What is Black Magic Chocolate Cake?

There is this trend going on where popular recipe creators are trying their hands at celebrity chefs’ chocolate cake recipes. Ina Garten’s chocolate cake has become insanely popular because of this.

Then, there is the Hershey’s Black Magic Cake. True to its name, this is a decadent, intensely chocolatey, and very very beginner-friendly cake. Let us just say that I baked this yesterday and I m 3/4th of the cake poorer as I type this. If you ask me, what is the magic in this, it is the way in which basic pantry staples come together in this recipe.

Ingredients- Substitutes and Replacements

This recipe calls for no butter as I mentioned in the beginning.In fact, this recipe is so similar to the depression cake. Only, it is a tad more richer.

✔Flour– We will be using all purpose flour in this recipe. I will not recommend using whole wheat flour. Working with whole wheat flour means altering the wet ingredients. And the texture will be totally different.

✔ Eggs– Room temperature eggs work best in this cake. I have used medium sized white eggs. Again, I have not tried this recipe with any egg substitutes.

✔ Leavening agents– We will be using both soda-bi-carb and baking powder to bake this decadent cake.

✔ Sugar– The good old white sugar that is finer is what this recipe needs.

✔ Vegetable oil– No butter business here. Instead, we will be using vegetable oil. I have used rice bran oil for baking. You can also use Canola or sunflower oil to bake.

✔ Cocoa– The original recipe calls for using Hershey’s cocoa powder. But I have tried making this with dutch process cocoa and other brands too. All work very well. The cocoa you use will only alter the flavor profile of the cake a bit. It will not affect the texture.

✔ Coffee– And this is that one Aloha! ingredient. I have used instant coffee powder mixed with hot water. However, feel free to use freshly brewed coffee for a deeper flavor.

✔ Soured milk– The original recipe calls for using buttermilk or suggests using soured milk. This is another ingredient that elevates this cake to what it truly is – magical.

Recipe Notes

✔ You can make soured milk by combining 1 tbsp vinegar with 15 tbsp room temperature milk. I have used full-fat milk. Your milk will take longer to curdle if it is cold. So, I strongly suggest that you use room temperature milk.

✔ Smoothly whisked yogurt that is slightly watery also works very well in place of soured milk.

✔ This recipe yields two cakes. I baked one in a 6 c bundt pan and the other in a 9 inch long loaf pan. You can also bake this in two 9 inch round baking pans.

✔ The batter is watery. Yes. It s thin and watery. Do not panic or get tempted to thicken it. The cake will bake beautifully. You just have to trust me.

Bundt Pans for Baking

While I do love baking in bundt pans, there is one thing that gives me the creeps when it comes to it. You never know if the cake is going to come out in one single piece when you bake in a bundt pan.

The grooves and the edges look beautiful. Nevertheless, it is this that makes it very tricky to invert a cake without breaking it into pieces.

Here are two things that you can do to prevent broken cakes- Grease your pan well and allow the cake to cool for at least 30 mins before loosening it up.

How to grease a bundt pan?

It is very crucial to grease the bundt pan thoroughly and effectively before we begin baking. Failing to do so will make your cake crumble along the ridges. While regular butter works brilliantly for greasing normal pans, the bundt pan needs to be greased differently.

Make a paste of cocoa powder and butter. Now, rub this mixture on the insides of your bundt pan. Cover every ridge, flute and corner. And then we ll be ready to bake.

Shelf life- Storing Black Magic Cake

The best place to store this rich chocolate cake is the fridge. Slice the bundt cake into slices and store them in a pyrex or Rubbermaid box in the fridge. Don’t overcrowd the box while arranging the slices.

This cake keeps well for 3 days in the fridge. And never lasts beyond that.

Make sure you leave it out for at least an hour to allow the cake to come to room temperature before serving. Or leave it out for 30 mins and then microwave on high for 20 secs. Serve warm with Vanilla ice cream or some chocolate ice cream.

Hey, who says chocolate cake should not be enjoyed with chocolate ice cream?

Glazing or frosting Black Magic Chocolate Cake

I have glazed this cake with a basic chocolate ganache. You can also frost this cake with a buttercream frosting or even cream cheese frosting.

To make my ganache, I have used heavy cream and bakeable chocolate chips.

I suggest that you glaze the cake while the ganache is warm. It tends to set as it cools. So it is best to work with it when it is of pourable consistency.

Black Magic Cake Step By Step

Greasing the pans

Make a thick paste with softened butter and cocoa. Now, rub this on the insides of your pans, making sure that it s well coated.

Preheating the oven

Preheat your oven at 180C for 10 mins.

Mixing the dry ingredients

In a bowl, sift together all the dry ingredients except the sugar. Alternatively, you can use a balloon whisk to mix and incorporate all of the stuff together. Once this is done, add the sugar and mix well again. This is our dry mixture. Set this aside while working on the wet mixture.

Prepping the wet mixture

To a large bowl, add the coffee powder and the hot water. Whisk well, making sure the coffee does not lump up in the process. When done, let it sit for 5 to 6 mins. We are doing this because adding eggs to very hot water may cook them.

After 5 to 6 mins, add the vanilla, oil, eggs, soured milk to the bowl. Using a hand-held mixer, whisk this on medium speed for 2 to 3 mins. Alternatively, you can do this using a balloon whisk too. You just have to whisk till the mixture becomes frothy.

When this is done, add the sugar and mix well once again, using a whisk, making sure that the sugar is evenly distributed with the flour mix. Set aside.

Combining the wet and dry mixtures

Now, add the flour-cocoa-sugar mixture slowly to the liquid mixture. Do this in a sprinkling movement rather than dumping all of it in one go.

Using a whisk, mix everything up, making sure that there are no lumps. The batter, as such, will be thin. So we are not going to whisk vigorously and this recipe does not need any kind of laborious whisking as well.

Like I mentioned, this s not your regular cake batter where the batter is thick. This is a slightly thinner batter and flows freely when poured.

Baking Black Magic Cake

When you have mixed the batter, pour 1/2 of it into the bundt cake pan and the remaining into the loaf pan. Tap both gently on the surface to pop air bubbles, if any, on the surface.

When done, bake in the preheated oven for 50 to 55 mins or until a skewer inserted in the middle comes out clean. Mine took 53 mins to be precise.

Slicing the cake

Now, here comes the tricky part. While you may be wondering what is so tricky about slicing a cake, let me tell you, a cake baked in a bundt pan can be a challenge when trying to invert.

Allow the cake to cool for at least 30 mins before trying to invert it. If you do not wait this long, then your cake will most likely break. After 30 mins, loosen up the sides by inserting a skewer along the edges.

Then, invert it on a cooling rack by tapping gently. The cake that I baked in the bundt pan, was reluctant to slide out even after waiting for it to cool. As a result, it did break a teeny tiny bit while I tried removing it from the pan.

Glazing the Black Magic Cake

Now, let us get started on the glaze. This is a very straightforward recipe which involves combining heavy cream and chocolate chips. I used dark chocolate chips but you can also milk chocolate.

In a sauce pan, heat up the cream until just boiling. Switch off the flame and let it sit for 1 min. Now, add the chocolate chips and mix well. Continue to whisk this until smooth, glossy and the chocolate is fully melted. This is our glaze.

Do not allow the glaze to become cool. I strongly recommend glazing the cake while the sauce is hot. The pouring becomes a bit tricky when the glaze cools down, as it tends to set.

Now pour this over the cake evenly and slowly. When done, let the cake sit for 30 mins to allow the glaze to set. When it sets, slice the cake and serve.

More Cake Recipes

Glazing And Slicing Video

black magic cake glazed and sliced . served on a white plate

Print Recipe

4 from 1 vote

Black Magic Cake

The black magic cake, also referred to as the black magic chocolate cake is easily the most decadent and yet the easiest chocolate cake recipe you ever need.

Prep Time20

Cook Time55

Cooling time20

Course: Dessert

Cuisine: International

Servings: servings

Equipment

6 c bundt pan
9 inch loaf pan
Balloon whisk
Mixing bowls
Spatula

Ingredients

For coating the bundt pan

1 tbsp Cocoa powder
1 tbsp Softened butter

Dry ingredients

210 g All purpose flour
2 c Fine granulated white sugar
2 tsp Baking soda
1 tsp Baking powder
1 tsp Salt
3/4 c Cocoa Any good quality will work

Wet ingredients

1 c hot water
3 tsp Instant coffee powder
2 eggs
1 c Milk at room temperature
1 tbsp Vinegar
1.5 tsp Vanilla extract
1/2 c Vegetable oil

For the glaze

1/4 c Heavy cream
1/2 c Dark chocolate chips

Instructions

Coating the pans

Combine the butter and cocoa powder to make a thick paste.
Coat your bundt pan and loaf pan generously with this paste, making sure every nook and corner is coated with this.

Preheating

Preheat the oven at 180C for 10 mins.

Mixing the dry ingredients

Sift together the flour, baking soda, baking powder, salt and cocoa in a mixing bowl.
Now, add the sugar and mix well using a balloon whisk.
Set aside.

Making the soured milk

Add the vinegar to the milk. Mix well
Let it stand for 5 mins. This is our soured milk. You can also use 1 c buttermilk in place of this.

Mixing the wet ingredients

Combine the coffee powder with the hot water in a large mixing bowl.
Let it sit for 5 mins.
Now, break the eggs into this and add the soured milk, oil and vanilla.
Whisk well for 3 mins on medium speed till mixture turns frothy.

Making the batter

Now, add the dry ingredients mixture to this wet mixture.
Mix well using a whisk for about 2 mins. The batter will be thin and more watery than the usual batter.

Baking the cake

Now pour 1/2 of the prepared batter into the bundt pan.
Tap this lightly on the counter.
Similarly, fill the loaf pan with the remaining batter.
Now, bake this in the preheated oven for 50 mins or until a toothpick inserted comes out clean.

Cooling the cake

Once done, let the cake cool for at least 30 mins before inverting it out.
Once cool, loosen up the cake by the sides using a toothpick or skewer. Invert and remove it.

Making the glaze

Add the cream to a saucepan.
Heat it until it just begins to boil. Switch off the flame.
Now, add the chocolate chips and mix well until the mixture is glossy.

Glazing the cake

Now, pour the glaze evenly over the cake. Make sure the glaze is hot to touch while doing this.
Let the cake sit for 10 mins before serving.

Slicing

Once done, slice and serve.

Video

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!

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried ourBlack Magic Cake? We value your thoughts and comments! Leave a comment and tell us how it worked for you.

Chocolate Recipes

Zucchini Channa Dal | Instant Pot Chana Dal

February 4, 2021 By Anusha Leave a Comment

HOW TO MAKE ZUCCHINI CHANNA DAL IN INSTANT POT?

Zucchini Channa Dal- Zucchini and split chickpea lentils cooked Indian style in the Instant Pot. Vegan. Gluten free.

Why should you try Zucchini Channa Dal?

✔ Zucchini and lentils are a match made in heaven.

✔ Makes for a fabulous weeknight meal. And you can repurpose leftovers by adding a dollop of yogurt, some grated cucumber, and carrots for lunch the next day. Think warm zucchini lentil salad.

✔ Chickpea lentils are not only a rich source of protein but also a great source of folate.

✔ Packed with flavors, this vegan and gluten-free curry pairs well with anything from Naan to quinoa.

[feast_advanced_jump_to]

Zucchini Dal

Squash vegetables and lentils are so good when combined together. This Zucchini dal is a spin-off of the popular Lauki channa dal curry. I tasted this combination for the first time when my then cook, Mrs Manju made it one night for dinner.

And she insisted that I pair it with some yogurt. And oh boy! It was a brilliant meal. Because we are not huge bottle gourd fans, I tend to make this curry using Zucchini.

Channa Dal vs other lentils

Usually, Dals are cooked to a mush for lentil-based dishes in India. Take for instance, the popular Dhaba Style Dal Tadka. We pressure cook a combination of lentils until completely cooked and mushy for this.

However, the Zucchini Channa Dal is slightly different. In this recipe, we are going to cook the Channa dal just till done. We are going to keep them intact, with a bite, that will add to the texture of this curry.

While zucchini can be cooked with other lentils too, channa dal is the best bet for this curry.

Zucchini Dal- Ingredients

✔ Zucchini– I have used green zucchini here. You can also use yellow courgettes in place of the green ones.

✔ Channa dal– This dal works best because it retains shape while cooking it along with the zucchini. Other dals like Mung, Toor and Masoor tend to disintegrate and become mushy while cooking.

✔ Oil– I have used rice bran oil. Feel free to use any neutral-flavored vegetable oil in this curry.

✔ Spices– This recipe uses very basic Indian spices like ground paprika, ground coriander and cumin. You can use garam masala in place of all these spices if you don’t have them.

Serving Suggestions

Here are some flatbreads that you can pair with this vegan Zucchini Channa dal curry.

Spring Onion Paratha | Hara Pyaz Paratha

Meal Planning and Prep Work

Meal Planning

Chop the zucchini and store in a ziploc bag or a fridge safe container. This stays good for upto 3 days in the fridge.

Prep Work

Begin soaking the dal. And while the dal soaks, work on the chopping part. When done, get started with the cooking in the Instant Pot. If you plan to make parathas or chapatis, get the dough started while the IP is pressure cooking.

Recipe Notes

✔ Make sure to soak the Channa dal. Soaking it is a must. If you attempt this recipe without soaking the Dal, then there is a good chance that it does not cook properly.

✔ Avoid chopping the zucchini very finely. Smaller pieces tend to disintegrate on cooking. So i recommend chopping them to bite-size pieces.

Method

Soaking the Dal

Wash the Channa dal under running water twice. Drain all the water used for washing. Soak this in 2 c water for 20 mins.

Sauteeing the veggies

Turn on the saute mode and set the timer for 10 mins. Add oil. Now, add the cumin seeds and finely chopped ginger, and minced garlic. Saute for 20 secs and quickly tip in the finely chopped onions.

Now, cook the onions till pink and soft. This takes roughly 2 mins. When done, add the spice powders along with the salt and mix well. Saute for 20 secs.

When done, add the finely chopped tomatoes and mix well. Add 1 tbsp of water at this stage and mix well. Continue to cook this mixture for about 3 mins until the tomatoes turn mushy. We are adding the water here to prevent sticking to the bottom or burning of the mixture.

Adding the zucchini

When the tomatoes have cooked through, add the chopped zucchini. While I have not peeled the zucchini here, you can choose to do if it does not suit your palate. Give the mixture a quick mix.

Adding the Channa Dal

Now, drain the water from the dal. Add this soaked dal to the pot along with the water. Mix well.

Pressure cooking

Now, switch off the saute mode. Close the IP and turn the valve to sealing. We are going to pressure cook our curry on high pressure today. So, turn on the Pressure cook mode ( Manual mode, if you are using older IP models), set the timer for 4 mins on high pressure.

Allow the cooking cycle to complete and wait for the pressure to release naturally.

Simmering

Once the pressure has released completely, turn the valve to venting. Now, open the lid and mix well. Mash the curry gently with a ladle once or twice. Take care not to over do this or mash the zucchini too much while doing so. Add finely chopped cilantro leaves and mix well. When done, turn on the saute mode. Simmer this mixture for 3 mins until the curry is slightly thicker.

More Dal Recipes

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Instant Pot Zucchini Channa Dal? We value your thoughts and comments! Leave a comment and tell us how it worked for you.

Instant pot zucchini channa dal served in a white bowl with a blue handle.

Print Recipe

No ratings yet

Instant Pot Zucchini Channa Dal

A vegan and gluten free curry made in the Instant Pot with zucchini and Bengal Gram Dal

Prep Time10

Cook Time16

Inactive Time30

Course: Accompaniments, Vegetables

Cuisine: North Indian

Servings: persons

Equipment

Instant Pot

Ingredients

2/3 c Channa Dal
1.5 tbsp Vegetable oil I have used canola here.
1 tsp Cumin seeds
3 cloves Garlic minced approximately 3 g of minced garlic
1 tsp Finely minced ginger
3/4 c finely chopped red onions
1 tsp Ground coriander
1 tsp Turmeric powder
1 tsp Paprika Regular red chili powder or Cayenne works equally well.
1 c finely chopped tomatoes
1 tbsp Water
300 g Zucchini cubes
1.25 c Water

Instructions

Prepping the Dal

Wash the Channa dal twice. Drain all the water used for washing.
Soak the channa dal in 2 c water for 20 mins.

Tempering

Turn on the Saute mode in the IP and set the timer for 9 mins
Add oil and allow it to heat up.
Now, add the cumin seeds and allow it to crackle.
Next, add the ginger and garlic and fry for 20 to 30 secs.
Now, add the onions and mix well.
Wait for the onions to turn pink and soft. There s no need to brown the onions.
Add salt and the spice powders now. Mix well and fry for 20 secs.
Add the tomatoes next and 1 tbsp water.
Mix well and cook till tomatoes turn mushy. This takes roughly 3 mins.
When done, add the zucchini and mix well.
Now drain the water from the soaked dal and add this to the IP.
Add water and mix well.
Switch off Saute mode.
Close the lid of the IP, turn vent to sealing.
Now, set the IP to pressure cook mode on high pressure for 4 mins.
Allow the cooking cycle to complete.
When done, wait for the pressure to release naturally.
Once the pressure releases, Switch off the IP. Open the lid, use the back of a ladle mash the dal gently once or twice.
Garnish with chopped cilantro. Now, turn on the saute mode for 3 mins and allow the curry to simmer.
We can see that the curry has thickened slightly. Switch off the IP.
Serve hot with any bread or rice of your choice.

Notes

Please note that the pressure building time for the Instant Pot may differ based on the amount of liquid inside, the weather and the altitude of the geographical location.

The inactive time mentioned here is a rough guide based on my IP and my geographical location. Please note that if you live in a high altitude place, then pressure may take longer to build.

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!