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Panchamirtham | Panchamrutham

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Panchamirtham or Panchamrudham is a divine offering that is offered to Lord Muruga in Pazhani, a small hill town in Tamil Nadu. This post is a humble recreation of this famous Prasadam from Palani.

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Panchamritham served in a small bronze bowl lined with a banana leaf
Palani Panchamritam is made with simple ingredients and is so divine
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Panchamritham – Panchamrut 

are both dishes offered to the Gods in Hindu temples. But they are not the same. Panchamrut translates to five types of ambrosia and typically uses milk, yogurt, ghee, honey and sugar.

It is commonly served during Sri Krishna Jayanti. However, the south Indian version is quite different. 

Palani and Panchamrutam

are synonymous to each other. Offered to Murugan everyday, this delicious dish has local banana cultivars, honey, dates and rock candy among other things.

However, the real deal that you get in Pazhani uses Virupakshi banana and that is what makes it exemplary. 

My recipe uses whatever I could find locally and is really simple to make. In my humble opinion, this is an ideal dish that you can whip up as dessert or as a quick Neivedyam.

Ingredients

  • Bananas – if you can source Poovan, Rasthali or Virupakshi bananas, it is the closest you can make to the real deal. I have used cavendish bananas that I can easily get here in Germany.
  • Medjool dates or any variety of dates work here. 
  • Jaggery or country sugar – ideal, recommended and the real deal. The closest alternative is coconut sugar.
  • Honey 
  • Cardamom and edible camphor also called as Pachakarpooram
  • Ghee to prevent the mixture from discoloring due to oxidisation.
  • Optional ingredients that I did not have include rock candy cubes 

Variations

Add more fruits

It is a fantastic way to use up apples, grapes, pears and dried fruit like figs and apricots. Use whatever fruits you have on hand in combination with everything I have mentioned here.

Apart from this, you can also add cashews. I have also tastes versions where they add chopped Tutti Fruiti. Great for texture.

  • Make it vegan by skipping the ghee and honey. On that note, please make sure that you consume it immediately. The ghee helps in retaining that gorgeous earthy brown color. 
  • To replace honey, add agave nectar or rice syrup. However, agave nectar is the closest substitute.
  • Another version that I personally love is a combination of bananas, dried figs, black grapes and everything else mentioned here.

Edible camphor – Pachai Karpooram 

is that magic ingredient that you add to dishes to get that authentic temple feel. You can add it to Sakkarai Pongal, Kesari or any sweet Prasadam you make.

Also called as Kapur, you can find this in most Indian grocery stores. Please look for “edible camphor”. The camphor that folks use in Pooja is not edible.

While this is optional, I highly recommend adding it to get that original temple style recipe.

Panchamritam, a popular Prasadam from Palani - homemade recipe here
This Panchamritham is no cook and comes together in no time

Recipe Notes

  • To achieve a pleasant texture, I recommend chopping all fruits other than banana finely. 
  • Mashing 1/2 the bananas slightly adds a great deal to the taste and texture.
  • Finely chopping dried fruits like dates and figs is also important.
  • Closest alternative to honey in this recipe is agave nectar.
  • It is customary to add rock candy (called Kalkandu in Tamil)- this gives a nice crunch. I did not have any. In case you can source it, you can add 1 tsp Kalkandu to this recipe.

Make ahead, shelf life and storage

  • We usually make Panchamrutham only as Prasadam. You can make this up to 12 hours ahead of time. 
  • Leftover Panchamrutham keeps well in the fridge for 2 days when you store it in a clean air tight container. 

Panchamritham served in a small bronze bowl lined with a banana leaf
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Panchamirtham

A delicious medley of ripe bananas, jaggery, honey and dates flavored with cardamom and edible camphor
Prep Time10 minutes
Course: Dessert
Cuisine: Indian- South, Tamil
Servings: 8
Calories: 198kcal

Equipment

  • 1 large mixing bowl

Ingredients

  • 2 bananas medium sized ripe ones - sliced
  • 1 banana medium sized ripe one - mashed
  • 12 medjool dates pitted and chopped finely
  • 1.5 tbsp raisins
  • 1/4 cup jaggery powdered or grated- I have used jaggery powder here
  • 1.25 tbsp honey
  • 2 tsp Ghee
  • 4 green cardamoms crushed
  • 1 very tiny pinch of edible camphor

Instructions

  • Mash 1 banana in a bowl and set aside.
  • To a large mixing bowl, add the remaining sliced bananas, chopped dates, raisins, jaggery, honey, cardamom and edible camphor.
  • Tip in the mashed banana and mix well but gently using a spatula.
  • Add ghee in the end, mix gently to combine everything.
  • Serve at room temperature.

Video

Notes

  • Varieties of bananas that are ideal for this recipe- Poovan, Karpooravalli, Rasthali, Virupakshi cultivars. If you cannot source any of these, work with whatever you have on hand.
  • To achieve a pleasant texture, I recommend chopping all fruits other than banana finely. 
  • Mashing 1/2 the bananas slightly adds a great deal to the taste and texture.
  • Finely chopping dried fruits like dates and figs is also important.
  • Closest alternative to honey in this recipe is agave nectar.
  • It is customary to add rock candy (called Kalkandu in Tamil)- this gives a nice crunch. I did not have any. In case you can source it, you can add 1 tsp Kalkandu to this recipe.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 198kcal | Carbohydrates: 49g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 3mg | Sodium: 2mg | Potassium: 445mg | Fiber: 4g | Sugar: 38g | Vitamin A: 82IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

Pudalangai Kootu

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Pudalangai Kootu is a lentil gravy that uses snake gourds. Kootu– a creamy south Indian gravy that is usually made with a mixture of lentils, some vegetables and a spice paste, is a part of a Tamil meal. 

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Kootu made with snake gourd in a bowl, a bowl of Vatha Kuzhambu and parathas in the background
Pudalangai Kootu- classic Kootu using snake gourds and lentils
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Kootu 

is an indispensable part of any Tamil meal. When you visit any Tamil restaurant and order a lunch meal or Elai Sapadu, as we call it in Tamil, you are bound to find this on the plate.

Like every south Indian staple recipe, Kootu also has so many variations. But the building blocks of Kootu remain almost the same-

  • local Indian vegetables are mostly added to Kootu- the most common being some form of Keerai, gourds like ridge, bottle and snake, squash varieties like pumpkin and chayote and cabbage
  • some form of lentils – moong, Chana dal are the most common. However, I have used red lentils in some of my variations and it is amazing.
  • coconut based spice paste – where we grind fresh coconut along with chilis, pepper and cumin.

Unlike Sambar, Rasam and Vatha Kuzhambu, we dont need tamarind or souring agents to make this. 

Loosely translated, Kootu means a medley. And that is exactly what this is- a medley of veggies and lentils.

Variations

This recipe is a classic. It is the most basic Kootu recipe that you will find in many homes. However, you can always experiment-

  • You can use any gourd varieties, zucchini or cabbage here instead of snake gourd.
  • To add some more protein, you can add soaked chickpeas or black eyed beans too.
  • Adding tomatoes will add a pleasant tangy taste to this Kootu. Unripe green tomatoes are incredible here.

Serving suggestions

  • The simplest way to enjoy this is with hot rice, ghee and some potato fry.
  • Traditionally, we serve this with something tangy on the side. You mix hot rice with Vatha Kuzhambu and eat it with this on the side. Or you do the vice versa. Either ways, it is heaven.
  • In our house, we love it with Chapatis too.

Leftovers, storage and shelf life

  • This recipe is batch cooking friendly and can easily be doubled. It is also freezer friendly. Allow it to cool completely, transfer to freezer safe bags (ideally in 1 cup portions), label and freeze for up to 3 months.
  • Leave it overnight in the fridge or over the counter for 4 hours to thaw. Reheat in the microwave or over the stovetop in a saucepan before serving. Never refreeze thawed frozen food. 
  • Leftovers keep well in the fridge for 2 days. Store after it has cooled down in a clean and air tight container.

More Kootu Recipes

Directions

Place the moong dal and Chana dal in a deep container and wash well. Drain all water used for washing. 
Add hot water and turmeric powder to the dal. 

Peel and chop the snake gourds into small pieces. Add this to the dal in such a way that it remains on top of the dals. Do not stir.

Pressure cook this dal + snake gourd for 3 whistles. While this is cooking, prepare the coconut spice paste.

Add grated coconut, chilis, pepper and cumin to a blender along with 2 to 3 tbsp water and grind to a coarse paste. Set aside.

When the pressure cooking is complete, wait for the cooker to depressurize on its own.

As soon as the pressure releases, open the pressure cooker and gently mix the dal + gourds once or twice. 

Once done, heat a deep frying pan with coconut oil.

Add the mustard seeds and when they splutter, add curry leaves and urad dal. 

When the dal begins to brown, add the cooked dal mixture and salt. 

Add the ground paste, mix well, reduce heat to medium and simmer for 2 to 3 minutes.

When the Kootu has thickened, transfer to a container and serve hot.

Kootu made with snake gourd in a bowl, a bowl of Vatha Kuzhambu and parathas in the background
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Pudalangai Kootu

A medley of lentils and snake gourd cooked along with a coconut spice paste
Prep Time10 minutes
Cook Time30 minutes
Course: Mains, Vegetables
Cuisine: Indian- South, South Indian, Tamil
Servings: 4
Calories: 170kcal

Equipment

  • 1 stove top pressure cooker
  • 1 high speed blender
  • 1 Frying Pan

Ingredients

For the spice paste

  • 5 tbsp fresh coconut grated
  • 1 tsp cumin seeds
  • 3/4 tsp whole black pepper
  • 2 green chilis
  • 1/4 cup water or as required for grinding

For Pudalangai Kootu

  • 300 grams snake gourd peeled, seeds removed and chopped
  • 1/4 cup moong dal
  • 1/4 cup bengal gram Chana dal
  • 3/4 tsp ground turmeric
  • 1.5 cups hot water
  • 1.25 tsp salt or to taste

For tempering

  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp Urad dal
  • 12 curry leaves

Instructions

  • Place the moong dal and Chana dal in a deep container and wash well. Drain all water used for washing.
  • Add hot water and turmeric powder to the dal.
  • Peel and chop the snake gourds into small pieces. Add this to the dal in such a way that it remains on top of the dals. Do not stir.
  • Pressure cook this dal + snake gourd for 3 whistles. While this is cooking, prepare the coconut spice paste.
  • Add grated coconut, chilis, pepper and cumin to a blender along with 2 to 3 tbsp water and grind to a coarse paste. Set aside.
  • When the pressure cooking is complete, wait for the cooker to depressurize on its own.
  • As soon as the pressure releases, open the pressure cooker and gently mix the dal + gourds once or twice.
  • Once done, heat a deep frying pan with coconut oil.
  • Add the mustard seeds and when they splutter, add curry leaves and urad dal.
  • When the dal begins to brown, add the cooked dal mixture and salt.
  • Add the ground paste, mix well, reduce heat to medium and simmer for 2 to 3 minutes.
  • When the Kootu has thickened, transfer to a container and serve hot.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 170kcal | Carbohydrates: 22g | Protein: 7g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 836mg | Potassium: 172mg | Fiber: 4g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 63mg | Calcium: 75mg | Iron: 3mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Vegan Brown Rice Salad With Sweet Potatoes

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Coming to think of it, this wholesome brown rice salad with mushrooms and sweet potatoes is my way of welcoming fall. After seeing so many fall inspired salads on Pinterest, I had to try making a vegan version of my own. 

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sweet potato and brown rice salad served in a rustic bowl
This warm brown rice salad loaded with veggies is a brilliant meal
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This hearty rice salad

  • has brown rice that is fiber packed
  • uses air fried veggies including sweet potatoes and mushrooms
  • packs a punch in its dressing with miso and other yum stuff
  • keeps you feeling full 
  • is incredibly meal prep friendly

Ingredients

  • Air fryer roasted vegetables including onions, mushrooms and sweet potatoes
  • brown rice cooked in the Instant Pot 
  • Umami packed orange miso salad dressing using miso, soy and other good stuff 
  • some dried cranberries to top all that off

Substitutes

  • The dressing in this salad calls for white miso paste and chili crisp both of which are easily available in Asian stores.
  • If you do not have Chili crisp on hand, you can substitute it with garlic flakes and chili flakes. Adjust the amount of chili flakes based on your heat tolerance levels.
  • Sesame oil adds depth to this salad. While I strongly recommend it, you can always use any neutral flavored oil instead. We do not have to break the bank for just one recipe. That’s the motto here.
  • While I used brown basmati rice here, pretty much any brown rice or even wild rice will work for this recipe.

Air fryer lid 

I created this recipe using the Instant Pot Duo Crisp for Instant Pot Singapore. This is an 8 quart Instant Pot that comes with the air fryer lid. 

However, you can roast your vegetables in a regular air fryer or in the oven too. You may have to play around with the timings in this case. 

P.S. This post is not sponsored or does not contain any affiliate links.

Variations

You can play around with the combination of vegetables that you have on hand or whatever is in season, depending on where you live. Just make sure to choose vegetables that have a similar roasting time.

  • Swap sweet potatoes with winter squash varieties like butternut squash or acorn squash. 
  • Quinoa is an ideal replacement for brown rice because of its texture.
  • You can also add toasted pecans, walnuts or black sesame seeds.
how to use the air fryer lid in the Instant Pot duo crisp to roast vegetables - a tutorial
We will be roasting vegetables using our air fryer lid for this salad

Recipe Notes

  1. Allow the rice to cool down before tossing it into the salad.
  2. Go easy on the salt since soy sauce and Chili crisp both have salt in them.
  3. Cooking the rice in broth adds depth to it.
  4. I recommend using leftover cooked rice in this salad. This is pretty much like fried rice.
  5. Add the vegetables to the air fryer within 5 to 10 mins of coating them with spices and oil. This helps prevent them from becoming soggy.
  6. If you let the veggies sit for a long while after you add the seasonings, they tend to release water. This will give you mushy and flavorless roasted veggies.
  7. Chopping the sweet potatoes and mushrooms into small pieces is important here to make sure that they cook evenly.

For the salad person in you

Directions

There are three parts to this salad. You can cook the brown rice ahead of time in order to minimize prep work. 

Cook brown rice

according to the instructions here in this post – how to cook brown rice in the Instant Pot. I prefer cooking it in my Instant Pot because it is so much convenient.

After the rice has cooked, measure the quantity we need for this salad and let it cool completely. 

Air fry sweet potatoes and mushrooms

In a large mixing bowl, place the chopped mushrooms, onions and sweet potatoes.

Preheat your air fryer at 195C for 5 minutes.

In this recipe, I am using my air fryer lid that came with my Instant Pot. 

If you are doing this, close the Instant Pot using the air fryer lid.

Plug in and press AIR FRY on your Instant Pot and set the temperature to 195C and timer for 5 minutes.

While the air fryer preheats, prep the vegetables.

Add sesame oil, salt, pepper and sweet paprika. Mix well until the vegetables are coated evenly with the spices and oil.

Press cancel on the Instant Pot after it has preheated in the air fryer mode.

Arrange the vegetables in a single layer in the air fryer basket that comes with the Instant Pot. 

Put the lid back on and press AIR FRY, set the temperature at 195C 

Air fry at 195 C for 12 minutes. At the half way mark, press CANCEL, open the air fryer lid carefully, shake your vegetables or toss them around and put the lid back on.

Continue to air fry for the remaining time. When done, transfer the roasted vegetables to a bowl.

Make the Orange Miso dressing

Place all the ingredients mentioned under “for dressing” in a mixing bowl.

Whisk well using a balloon whisk. Alternatively, you can add all the ingredients to a salad dressing shaker and shake well.

Assemble the salad

To a salad bowl, add the cooled down cooked brown basmati rice, dried cranberries along with the  air fried vegetables and pour the dressing over it.

Use a fork to gently mix all of it together, ensuring that the dressing is well incorporated.

Finish with some dried cranberries and chopped cilantro as garnish.

sweet potato and brown rice salad served in a rustic bowl
This warm brown rice salad loaded with veggies is a brilliant meal

sweet potato and brown rice salad served in a rustic bowl
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Vegan brown rice salad with sweet potatoes

This warm salad with brown rice and lots of vegetables has a miso dressing and is vegan. Makes for a filling meal.
Prep Time15 minutes
Cook Time1 hour
Course: Main Course, Mains
Cuisine: International
Servings: 6
Calories: 292kcal

Equipment

  • 1 eight quart Instant Pot Duo Crisp

Ingredients

  • 1 cup brown basmati
  • 1.25 cups vegetable stock or water (Alternatively use 1 tsp vegetable stock powder along with 1.25 cups plain water if you cant source vegetable broth)

For air frying the vegetables in your Instant Pot Duo Crisp -

  • 200 grams white button mushrooms
  • 300 grams chopped sweet potatoes chop the sweet potatoes into small cubes.
  • 150 grams chopped onions I prefer chopping them into large cubes
  • 1.25 tbsp sesame oil
  • Salt to taste
  • 1 tsp sweet paprika
  • A few grinds of black pepper

For the dressing-

  • ¾ cup freshly squeezed orange juice
  • 1 tbsp brown sugar
  • 1.25 tbsp light soy sauce
  • 1 tbsp chili crisp
  • 2 tsp white miso paste
  • 1 tsp garlic powder
  • Zest of ½ an orange

For finishing the salad-

  • 75 grams dried cranberries
  • 2 tbsp finely chopped cilantro

Instructions

Cook brown rice

  • Cook brown basmati rice according to the instructions mentioned in my Instant Pot brown basmati rice recipe.
  • After the rice has cooked, measure the quantity we need for this salad and let it cool completely.

Air fry sweet potatoes and mushrooms

  • In a large mixing bowl, place the chopped mushrooms, onions and sweet potatoes.
  • Preheat your air fryer at 195C for 5 minutes.
  • Close the Instant Pot using the air fryer lid.
  • Plug in and press AIR FRY on your Instant Pot and set the temperature to 195C and timer for 5 minutes.
  • While the air fryer preheats, prep the vegetables.
  • Add sesame oil, salt, pepper and sweet paprika. Mix well until the vegetables are coated evenly with the spices and oil.
  • Press cancel on the Instant Pot after it has preheated in the air fryer mode.
  • Arrange the vegetables in a single layer in the air fryer basket that comes with the Instant Pot.
  • Put the lid back on and press AIR FRY, set the temperature at 195C
  • Air fry at 195 C for 12 minutes. At the half way mark, press CANCEL, open the air fryer lid carefully, shake your vegetables or toss them around and put the lid back on.
  • Continue to air fry for the remaining time. When done, transfer the roasted vegetables to a bowl.

Make the Orange Miso dressing

  • Place all the ingredients mentioned under "for dressing" in a mixing bowl.
  • Whisk well using a balloon whisk. Alternatively, you can add all the ingredients to a salad dressing shaker and shake well.

Assemble the salad

  • To a salad bowl, add the cooled down cooked brown basmati rice, dried cranberries along with the  air fried vegetables and pour the dressing over it.
  • Use a fork to gently mix all of it together, ensuring that the dressing is well incorporated.
  • Finish with some dried cranberries and chopped cilantro as garnish.

Notes

Allow the rice to cool down before tossing it into the salad. Go easy on the salt since soy sauce and Chili crisp both have salt in them.
Cooking the rice in broth adds depth to it. I recommend using leftover cooked rice in this salad. This is pretty much like fried rice.
Add the vegetables to the air fryer within 5 to 10 mins of coating them with spices and oil. This helps prevent them from becoming soggy.
If you let the veggies sit for a long while after you add the seasonings, they tend to release water. This will give you mushy and flavorless roasted veggies.
Chopping the sweet potatoes and mushrooms into small pieces is important here to make sure that they cook evenly.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 292kcal | Carbohydrates: 55g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 514mg | Potassium: 477mg | Fiber: 4g | Sugar: 18g | Vitamin A: 7435IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Shavige Bath With Rice Vermicelli

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Shavige Bath is a popular Karnataka recipe that is a stir fry made with rice vermicelli. There are several versions including lemon Shavige and coconut Shavige. In this post, I am sharing a recipe for Shavige Bath using instant rice vermicelli noodles.

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Vegetable Shavige served with chickpeas sundal in a frame
This vegetable Shavige is vegan, gluten free and all sorts of amazing

Rice vermicelli – Instant rice noodles

Before I dive headlong into the recipe itself, here are some pointers that are helpful while cooking using rice noodles-

  • There are many brands of rice noodles and varieties. You can find them in Asian stores or Indian grocery stores. For this recipe, I recommend buying the thin variety of rice noodles. 
  • In Singapore, they are also called as bee hoon noodles. Popular brands in Sg and Europe include Wai Wai, Chili and Cock brands. 
  • You can make the same recipe with brown rice noodle variety also.
  • In India, you get readymade rice noodles. I love Concord brand specifically. The next option is Anil. 
  • The most important step here in any rice noodle recipe is cooking them right. These noodles are pre cooked and most require only soaking in boiling hot water for a short period of time.
  • I found that the ones in Singapore tend to have a shorter soaking time whereas the ones here in Europe need to be soaked in boiling hot water for at least 5 mins to properly soften them up.
  • Please set a timer when you begin soaking them. If you soak them for longer, they become mushy and almost inedible.
  • As a special tip- for extra soft rice noodles, I recommend steaming them just like we steam Idlis after you have soaked and drained them fully. I do not do this on a regular basis but only when I have time.
  • Some brands also add sago flour or tapioca starch to the noodles. Please check the ingredients on the label before buying. 
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Sevai, Semiya & Shavige 

all sound the same, right? Let me explain the difference briefly-

  • Sevai is an authentic Tamil Nadu recipe where we either make a dough from rice flour and then press them into noodles or we make a fresh batter, steam them into idlis and then press them into noodle shape using a Sevai Nazhi. We also call it as Sandhagai in Coimbatore.
  • Semiya on the other hand is made from wheat. The roasted variety looks golden brown while the unroasted ones look a pale cream in color. Most popular brands are Bambino and MTR. We use this to make Semiya Payasam.
  • Shavige is usually dried rice noodles. It is a common breakfast dish in Karnataka, especially in Bangalore. Almost all Darshinis and Sagar chains serve this.
  • Off late, I have seen many millet Shavige also. Folks call them millet sevai too.

Ingredients

  • Instant or readymade rice vermicelli noodles prepared according to package instructions
  • Peanuts and cashews or either one 
  • Coconut oil for tempering and stir frying
  • Usual south Indian tempering ingredients including mustard and Urad dal
  • Green chilis, ginger for spice and heat
  • Ground turmeric and salt
  • Vegetables of your choice- I have used a combination of carrots, beans, raw mango and bell peppers. You can also add green peas, zucchini, edamame and broccoli.
  • Fresh grated coconut for garnish
  • lemon juice for tang and a refreshing taste.

Storage, leftovers, make ahead 

  • You can make these 5 to 6 hours ahead of time. If you live in a hot place, add the grated coconut just before serving.
  • Store them in an insulated box until ready to serve if you are making ahead. This prevents drying up and helps the noodles stay soft and moist.
  • Leftovers can be stored in the fridge in a clean container for 1 day. To serve, allow it to come to room temperature, steam them for 2 to 3 mins and serve.

Serving suggestions

As a part of my Navratri recipe series on Instagram, I shared a few recipes and this was one of them. I served this with chickpeas Sundal.

  • This vegetable Sevai tastes yum with coconut chutney, yogurt or peanut chutney.
  • To make it a wholesome meal while packing for lunch, add a smoothie or a salad by the side and some air fried tofu for protein.

Variations

While I made a typical vegetable Shavige, you can make so many variations using this as a basic recipe.

  • Switch up the veggies for a different taste.
  • Add some soaked moong dal or grated tofu or shredded paneer for extra protein.
  • You can also add precooked sprouts or canned beans to this recipe.

Recipe Notes

  • Follow the preparation instructions of the rice noodle package to the T. Timing matters a lot here. Overcooking = mushy noodles. Not soaking enough/ properly = rubbery noodles.
  • When cooking the vegetables, stir fry them on high heat briefly to preserve color, texture and taste.  
  • Using coconut oil is optional but recommended. Peanut oil also works well.
  • A note on unripe green mangoes- pick tangy mangoes for this recipe. Sweet or ripe ones become mushy and do not add much to taste.

Directions

Boil the required amount of water till it bubbles. I use my hot water kettle to do this.

Place the rice noodles in a large wide bowl, sprinkle some salt over them and pour the boiling hot water over them. Ensure that the noodles are completely immersed in the water. 

Cover with a lid, start a timer based on the soaking time and in the meantime, prepare the other ingredients.

When the noodles have soaked, strain them in a colander and let all the water drain away completely. To ensure this, let them sit undisturbed for at least 5 to 8 mins.

Using a kitchen shears, cut the noodles into shorter strands. This helps in even mixing.

Heat a 5 quart thick heavy bottomed frying pan with oil.

When the oil shimmers, add peanuts and cashews. Lower the flame to medium and roast the nuts till they begin to brown.

At this stage, quickly add the mustard seeds and as soon as they pop, add urad dal, green chilis and ginger along with curry leaves. Saute for 30 to 40 seconds on medium heat.

Now, add the chopped vegetables along with ground turmeric and salt. Mix well and cook on high heat for 1 to 2 mins.

At this stage, add the cut up rice noodles and mix well. 

Add lemon juice and fresh grated coconut. Lower the heat and continue to mix until everything is well incorporated.

When done, remove the noodles from the cooking range and cover with a lid until ready to serve.

easy Shavige Bath using readymade rice noodles and an assortment of vegetables served in a black bowl
This quick Shavige Bath is low effort and delicious

For step by step video tutorial on how to make Karnataka style Shavige recipe, click on the JUMP TO VIDEO button at the very top of this post.

Vegetable Shavige served with chickpeas sundal in a frame
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Shavige Bath

Delicious rice noodles from Karnataka made with instant rice vermicelli and vegetables
Prep Time10 minutes
Cook Time25 minutes
Course: Breakfast, Breakfast/ Brunch, Mains
Cuisine: Karnataka
Servings: 6
Calories: 276kcal

Equipment

  • 1 large mixing bowl
  • 1 Frying Pan

Ingredients

For preparing the rice noodles

  • 250 grams instant rice Vermicelli
  • 1 liter boiling hot water
  • 1 tsp salt

For Shavige Bath

  • 1 tbsp coconut oil
  • 2 tbsp raw peanuts
  • 12 cashew halves
  • 1.5 tsp mustard seeds
  • 2 tsp Urad Dal
  • 6 Green chilis chopped finely
  • 1 tsp ginger chopped finely
  • 12 curry leaves
  • 1 tsp ground turmeric
  • 2.5 tsp salt or to taste
  • 1/4 cup carrots chopped into thin strips
  • 1/4 cup beans chopped into 1 inch pieces
  • 1/3 cup capsicum chopped into thin strips
  • 1/4 cup raw mango cubed
  • 1/2 cup coconut grated and fresh - frozen fresh coconut also works
  • 1.5 tbsp lemon juice

Instructions

  • Boil the required amount of water till it bubbles. I use my hot water kettle to do this.
  • Place the rice noodles in a large wide bowl, sprinkle some salt over them and pour the boiling hot water over them. Ensure that the noodles are completely immersed in the water.
  • Cover with a lid, start a timer based on the soaking time and in the meantime, prepare the other ingredients.
  • When the noodles have soaked, strain them in a colander and let all the water drain away completely. To ensure this, let them sit undisturbed for at least 5 to 8 mins.
  • Using a kitchen shears, cut the noodles into shorter strands. This helps in even mixing.
  • Heat a 5 quart thick heavy bottomed frying pan with oil.
  • When the oil shimmers, add peanuts and cashews. Lower the flame to medium and roast the nuts till they begin to brown.
  • At this stage, quickly add the mustard seeds and as soon as they pop, add urad dal, green chilis and ginger along with curry leaves. Saute for 30 to 40 seconds on medium heat.
  • Now, add the chopped vegetables along with ground turmeric and salt. Mix well and cook on high heat for 1 to 2 mins.
  • At this stage, add the cut up rice noodles and mix well.
  • Add lemon juice and fresh grated coconut. Lower the heat and continue to mix until everything is well incorporated.
  • When done, remove the noodles from the cooking range and cover with a lid until ready to serve.

Video

Notes

Follow the preparation instructions of the rice noodle package to the T. Timing matters a lot here. Overcooking = mushy noodles. Not soaking enough/ properly = rubbery noodles.
When cooking the vegetables, stir fry them on high heat briefly to preserve color, texture and taste.  
Using coconut oil is optional but recommended. Peanut oil also works well.
A note on unripe green mangoes- pick tangy mangoes for this recipe. Sweet or ripe ones become mushy and do not add much to taste.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 276kcal | Carbohydrates: 45g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1614mg | Potassium: 185mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1302IU | Vitamin C: 61mg | Calcium: 42mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Breakfast Recipes

Sundal with canned white beans

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The concept of making Sundal as Prasadam during Navratri feels very clever to me. It is a brilliant method to get people to eat beans 🙂 

However, in today’s busy world, there are days when we will forget to hydrate our dried beans. That’s when the hero- canned beans Sundal makes an appearance.

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Sundal made with canned turkish white beans, lots of coconut and south Indian idli podi
Use canned beans to make Sundal in a pinch. You are welcome 🙂
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Turkish Fasulye & Sundal

are not similar in any way but for their convenience. Ever since I moved to Germany, I feel like a kid in a candy store when I visit any Turkish grocery store. These are in plenty in Cologne.

Canned white beans is something that I buy in bulk whenever I visit one of these shops. Over here, not only are they cheaper but also taste softer and creamier. 

Today’s recipe uses Turkish canned white beans. Among the Turkish communities, they are referred to as Fasulye and are added to stews, dips and salads.

Quick ways to make Sundal

  • During Navratri, the main Neivedyam is Sundal. Sometimes, we may forget to soak the beans prior. Don’t worry if this is the case.
  • Some beans can be flash soaked in boiling hot water for 1 to 2 hours and pressure cooked for a longer time. White chickpeas work very well in this case. The next best option is white peas or green peas.
  • Certain bean varieties do not need any prior soaking at all. These include green mung beans, black eyed peas, red cowpeas and moth beans along with peanuts and butter beans.
  • If you do not have any of these options, then you can pressure cook chana dal and make Kadalai Paruppu Sundal. Moong Dal is another lentil that you can cook into a Sundal. All you need to do is cook Moong Dal in an open until soft and proceed.

Sundal Variations

The classic Sundal calls for hydrating any variety of dried beans, cooking the beans till soft, tempering it in oil with mustard, chilis and ginger and finishing it with coconut.

As much as I love this combination, I also love trying different ways to jazz this yearly special which also happens to a regular in my meal plans because of the nutritional value.

Here are some of my variations-

  • Idli Podi+ fresh coconut – like I made this recipe right here.
  • Adding a coarsely ground paste of fresh coconut, green chili, cumin and ginger 
  • Using a combination of coconut, mint, cilantro, chilis and ginger along with lemon juice
  • Going the Kosambari route with just sprouted beans, lots of shredded carrots, coconut and lemon juice.
  • Making a sweet version of Sundal with jaggery, coconut, a dash of nutmeg and cardamom.

Step by Step video can be found by clicking the JUMP TO VIDEO button at the very top in case you are interested. 

This is a pretty straightforward recipe and quite beginner friendly.

Turkish white beans but cooked south Indian style
Canned beans are a lifesaver for Sundals

More Easy Navratri Recipes

Recipe Notes

  • When using any canned beans, I recommend draining them in a strainer and rinsing them thoroughly. After rinsing, allow them to sit until all the water drains away fully.
  • In this recipe, I have used homemade Idli Podi along with fresh coconut. You can also use store bought Idli Podi, Paruppu Podi (the ones without garlic, of course) or Thenga Podi here. If you do not have any of these, simply use sambar powder.
  • Frozen fresh coconut that comes in cubed forms are so ideal and convenient in recipes like this. I use one of these brands- either Euro Choice or Annam. I find both almost always in my Indian stores. 
  • If you are lucky and have access to freshly grated coconut, then nothing to beat that!
  • Go easy on the salt in any recipe that uses beans. Beans in general tend to have some inherent salt and if you are adding any condiments like in this recipe, it is wiser to add little salt than more.
  • Since I use frozen coconut, I tend to add it without thawing directly to the beans. The coconut breaks down in the residual heat in about 20 mins and then I mix everything well.
  • If you are in a rush, I recommend thawing the coconut before hand.

Directions

  • Open the can of beans, pour into a strainer, rinse thoroughly under running water and let it sit until water drains away.
  • While this happens, prep and assemble the remaining ingredients.
  • Heat a pan with coconut oil.
  • Add the mustard seeds and when they splutter add asafetida, reduce heat to medium and add the urad dal.
  • Allow the urad dal to become golden in color.
  • Turn the heat to the lowest, add turmeric powder and Idli podi. Sauté for 20 seconds.
  • At this stage, add the prepped beans and mix to combine.
  • To finish, add the grated fresh coconut, stir well to combine.
  • Serve hot.
Forgot to soak for Sundal? Use canned beans instead

Turkish white beans but cooked south Indian style
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Sundal with canned white beans

Easy south Indian stir fry using canned white beans, coconut and Idli Podi
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course, Mains
Cuisine: Indian- South, Tamil
Servings: 6
Calories: 138kcal

Equipment

  • 1 Frying Pan
  • 1 set of utensils

Ingredients

  • 1 can Turkish white beans I used a large 800 g can here
  • 1 tbsp virgin coconut oil
  • 1 tsp mustard seeds
  • 1.25 tsp white Urad dal
  • 1/8 tsp asafetida
  • 1 green chili finely chopped
  • 1 tbsp Idli Molaga Podi or 1.25 tsp sambar powder
  • 3/4 tsp ground turmeric
  • 3/4 tsp salt because Molaga Podi also has salt
  • 1/2 cup fresh coconut grated

Instructions

  • Open the can of beans, pour into a strainer, rinse thoroughly under running water and let it sit until water drains away.
  • While this happens, prep and assemble the remaining ingredients.
  • Heat a pan with coconut oil.
  • Add the mustard seeds and when they splutter add asafetida, reduce heat to medium and add the urad dal.
  • Allow the urad dal to become golden in color.
  • Turn the heat to the lowest, add turmeric powder and Idli podi. Sauté for 20 seconds.
  • At this stage, add the prepped beans and mix to combine.
  • To finish, add the grated fresh coconut, stir well to combine.
  • Serve hot.

Video

Notes

  • When using any canned beans, I recommend draining them in a strainer and rinsing them thoroughly. After rinsing, allow them to sit until all the water drains away fully.
  • In this recipe, I have used homemade Idli Podi along with fresh coconut. You can also use store bought Idli Podi, Paruppu Podi (the ones without garlic, of course) or Thenga Podi here.
  • If you do not have any of these, simply use sambar powder.
  • Frozen fresh coconut that comes in cubed forms are so ideal and convenient in recipes like this. I use one of these brands- either Euro Choice or Annam. I find both almost always in my Indian stores.
  • If you are lucky and have access to freshly grated coconut, then nothing to beat that!
  • Go easy on the salt in any recipe that uses beans. Beans in general tend to have some inherent salt and if you are adding any condiments like in this recipe, it is wiser to add little salt than more.
  • Since I use frozen coconut, I tend to add it without thawing directly to the beans. The coconut breaks down in the residual heat in about 20 mins and then I mix everything well.
  • If you are in a rush, I recommend thawing the coconut before hand or in the microwave.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 138kcal | Carbohydrates: 18g | Protein: 6g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 321mg | Potassium: 366mg | Fiber: 5g | Sugar: 1g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 3mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Puliyodharai Recipe | Tamarind Rice

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Puliyodharai or Puli Sadam – no matter how you call it, is indispensable during festival times in South India.

Made with simple south Indian pantry staples, every region has its own signature version. The best part about this rice is that it has a long shelf life and meal-prep friendly.

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easy South Indian style tamarind rice served in a bowl placed over a wooden chopping board
Puliyodharai is ideal for Prasadam and Neivedyam
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This south Indian classic recipe, which also happens to be Prasadam in many temples is a mix of nostalgia and taste for me.

Puliyodharai transports me back to my childhood days when Amma used to take me to Perumal temples on Saturdays during Purattasi and Margazhi months.

I m not a very religious person but the lure of the puliyodharai was so irresistible that I accompanied Amma and stood in the long queues for the Dharshan. All of this only to get a scoop of that tamarind rice.

Ingredients for Puli Sadam

Simple south Indian pantry staples, when added in the right amounts and at the right time create marvels like this no onion no garlic Puliogare.

For this recipe here, we will first soak the tamarind in hot water. As it soaks and softens, we will roast the ingredients for the spice powder and then grind them to a coarse powder. 

My spice powder uses all the good stuff including coriander seeds, fenugreeks seeds and pepper. 

Once the spice powder is ready, we will prepare the Puli Kachal. This is basically a reduction of tamarind + our spice powder along with sesame oil and peanuts.

There is also salt obviously and jaggery for a balance.

Recipe Notes

  • My recipe is an adaptation of the temple style tamarind rice aka Kovil Puliyodharai. This is why it uses a spice powder in the paste.
  • Tamarind paste – is a good substitute for tamarind. It is definitely a time saver because you don’t need to soak it and strain it. 
  • If you are using store bought tamarind paste, the cooking time will reduce by 1/2 because it is already thick. Any ready to use tamarind paste is processed and therefore doesn’t need to be simmered for a long time. 
  • Using Basmati rice in Tamarind rice – gives a unique flavor. Traditionally, only medium grained rice like Ponni or Sona Masoori is used. But I love this version too. 
  • Rice that is cooked and cooled thoroughly makes the best Puli Sadam. Hot rice will make the rice mushier and stickier. 
  • My spice powder uses sesame seeds. This is optional but recommended. While sesame seeds add an earthy taste to this recipe, you can proceed to make this without it at all. 
  • Sesame oil is what makes this recipe whatever it is. Please do not substitute it with any other oil.
  • Cooking rice in such a way that the grains are separate and not starchy makes for fantastic Puli Sadam. I recommend cooking it in the open pan if you have the time. This way, we will drain away the starch and thereby have lovely separate grains of rice.

Puli Kachal

is the lifeline of this rice. But not every tamarind rice uses spice powders or this method to make the Puli Kachal (our tamarind rice mix)

How to make Puli Sadam with store bought Tamarind rice mix?

If you are short on time, feel free to make this rice using store bought Puli Kachal mix. Most of the mixes have a rice: paste ratio mentioned on the packaging. Make sure to follow that. You just have to spritz it up a bit. To do this, 

  • cook and cool the rice completely by spreading it out on a plate.
  • drizzle 1 tsp sesame oil and mix the rice while it is hot to prevent sticking of the grains together.
  • Heat a pan with 1 tbsp sesame oil.
  • Add raw peanuts when the oil is hot and fry them till they are golden and roasted. Drain and set aside.
  • To the remaining oil, add 1 tsp mustard seeds and as soon as they crackle, add 1 tbsp Chana dal along with a pinch of asafetida and some curry leaves.
  • Allow the Chana dal to turn a golden brown.
  • Add the tempering to the cooled rice along with the fried peanuts.
  • Now, add the required amount of the tamarind rice paste and mix gently using a fork.
  • When done, serve with Appalam or Vadagam.

How to store Puli Kachal?

  • Shelf life for Puli Kachal paste is 2 to 3 weeks when it is handled properly.
  • To store Puli Kachal, allow the paste to cool down fully.
  • Transfer using a clean wooden spoon into a clean sterilised glass jar. 
  • The glass jar must be completely free from moisture and should be sterilised to avoid fungal growth or molding.
  • If you live in a humid place like Singapore or in hot places like India, I recommend storing it in the fridge to be on the safe side.
  • Always handle the paste with a clean wooden spoon and do not use your hands.

Making ahead and batch cooking

Since this rice paste has a long shelf life, it is ideal as a meal prep component and for batch cooking.

With the quantity of Puli Kachal that you can make from my recipe, you should be able to serve a minimum of 10 people when there are also other dishes on the menu. 

I generally make this even on non festive days because it is a life saver on busy mornings. To make it a complete wholesome meal, I pack this for lunch along with some Moong Dal Sundal and a protein shake.

Serving suggestions

In our house, we love eating this rice with some variety of Sundal and lots of Papad or Appalam. You can also serve it alongside Keerai Kootu, Aviyal or Paruppu Thuvayal.

Variations

Some of the most popular variations include Iyengar Puliogare, Melkote Puliyogare and Andhra style Puliohara

kovil puliyodharai puli kachal paste

Step by Step Instructions

Soak tamarind in hot water for 20 mins.

kovil puliyodharai

Mash the tamarind well into the water using your hands and strain this liquid. Discard the residual pulp. Set aside the tamarind extract.

kovil puliyodharai

Heat a pan with 2 tsp oil and fry urad dal, sesame seeds, coriander seeds, black pepper corns, fenugreek seeds, red chili and chana dal until dals turns golden.

kovil puliyodharai kovil puliyodharai kovil puliyodharai kovil puliyodharai

Make sure you make this on low flame. Let cool and grind to a slightly coarse powder.

Heat a pan with sesame oil.

Add peanuts and fry till golden. Drain and set aside.

Add mustard seeds and once they crackle, add urad dal, chana dal and curry leaves along with a large pinch of hing.

kovil puliyodharai kovil puliyodharai

Once the dal turns golden, add the fried peanuts and immediately pour in the tamarind extract.

Add salt and jaggery and cook this till the raw smell of the tamarind goes away.  

Once done, add the ground powder and mix well.

Continue to simmer this until oil begins to float to the surface.

kovil puliyodharai

Your Puliyodharai paste is ready. You can store this in the fridge for a week. 

How to make Tamarind Rice with Puli Kachal Paste?

  • Pressure cook medium grained rice – ideally Sona Masoori or Ponni. I prefer the rice grains to be fluffy and separate from each other.
  • Once rice has cooked, transfer it into a shallow and wide plate and spread it out.
  • Drizzle 1 tsp sesame oil over the rice and fluff the rice up using a fork to make sure that the oil coats the rice grains evenly. This step helps prevent the rice from drying and keeps it fluffy and moist.
  • Allow the rice to cool down completely.
  • Once the rice has cooled down, you will need 1/4 cup of this paste for 1 cup to 1.5 cups cooked rice.
  • I recommend that you start by adding 4 to 5 tbsp to the rice and increase the quantity if required. 
  • The rice should not taste bland. It should taste tangy, spicy and flavorful all at once.
Puli Sadam made with a freshly made Puli Kachal paste replete with peanuts
Make this no onion no garlic tamarind rice for any event!

easy South Indian style tamarind rice served in a bowl placed over a wooden chopping board
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Puliyodharai - Tamarind Rice

This classic tamarind rice from south India is tangy, spicy and flavorful all at once. It is a fantastic make-ahead dish and is ideal for picnics, get togethers, Prasadam or as Neivedyam since it has a long shelf life.
Prep Time25 minutes
Cook Time45 minutes
Course: Mains
Cuisine: Indian- South, South Indian- Tamil
Servings: 10
Calories: 461kcal

Equipment

  • 1 deep and heavy bottomed pan
  • 1 Blender
  • 1 Strainer

Ingredients

For the Puli Kalachal (Tamarind rice paste)

  • 100 grams Tamarind
  • 2 cups Hot water
  • 3 tbsp Jaggery
  • 3 tsp Salt or to taste

To roast and grind

  • 2 tsp Sesame oil
  • 2 tsp Urad dal
  • 2 tsp Channa dal
  • 4 tsp Coriander seeds
  • 1 tsp Whole black pepper corns
  • 1 tsp Fenugreek seeds
  • 2 tsp Sesame seeds
  • 15 Whole Red chilies
  • 1/4 tsp Asafetida

To Temper

  • 1/2 cup sesame oil
  • 1/4 cup raw peanuts
  • 2 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 3 tbsp Channa dal
  • 25 fresh curry leaves

For the Puliyodharai

  • 1.5 cups Cooked and cooled short grain rice
  • 1/2 cup Tamarind rice paste mix

Instructions

  • Soak tamarind in hot water for 20 mins.
  • In the meanwhile, heat a pan with 1 tsp sesame oil.
  • Add urad dal, chana dal, sesame seeds, coriander seeds, pepper, fenugreek and dry red chilies on low medium flame till dal begins to turn light brown.
  • Once done, let cool and grind to a smooth powder.
  • Mash the tamarind well into the water using your hands.
  • Strain this to get rid of strings.
  • Set aside the tamarind extract.
  • Heat a pan with sesame oil.
  • Add peanuts and fry till golden.
  • Drain and set aside.
  • Add mustard seeds to this and once they pop, add urad and chana dal along with curry leaves and asafetida.
  • Once dal turns golden, add fried peanuts and immediately pour the tamarind extract along with salt and jaggery.
  • Simmer this till the raw smell of the tamarind goes away. Takes about 5 mins.
  • Once done, add the ground spice powder and mix well.
  • Turn the flame to medium heat and simmer until the oil begins to float on top and the mixture has reduced by 1/2 in volume.
  • This is our tamarind rice paste.

For making Puliodharai

  • Pressure cook medium grained rice - ideally Sona Masoori or Ponni. I prefer the rice grains to be fluffy and separate from each other.
  • Once rice has cooked, transfer it into a shallow and wide plate and spread it out.
  • Drizzle 1 tsp sesame oil over the rice and fluff the rice up using a fork to make sure that the oil coats the rice grains evenly. This step helps prevent the rice from drying and keeps it fluffy and moist.
  • Allow the rice to cool down completely.
  • Once the rice has cooled down, you will need 1/4 cup of this paste for 1 cup to 1.5 cups cooked rice.
  • I recommend that you start by adding 4 to 5 tbsp to the rice and increase the quantity if required.
  • The rice should not taste bland. It should taste tangy, spicy and flavorful all at once.

Video

Notes

My recipe is an adaptation of the temple style tamarind rice aka Kovil Puliyodharai. This is why it uses a spice powder in the paste.
Tamarind paste - is a good substitute for tamarind. It is definitely a time saver because you don't need to soak it and strain it. 
If you are using store bought tamarind paste, the cooking time will reduce by 1/2 because it is already thick. Any ready to use tamarind paste is processed and therefore doesn't need to be simmered for a long time. 
Using Basmati rice in Tamarind rice - gives a unique flavor. Traditionally, only medium grained rice like Ponni or Sona Masoori is used. But I love this version too. 
Rice that is cooked and cooled thoroughly makes the best Puli Sadam. Hot rice will make the rice mushier and stickier. 
My spice powder uses sesame seeds. This is optional but recommended. While sesame seeds add an earthy taste to this recipe, you can proceed to make this without it at all. 
Sesame oil is what makes this recipe whatever it is. Please do not substitute it with any other oil.
Cooking rice in such a way that the grains are separate and not starchy makes for fantastic Puli Sadam. I recommend cooking it in the open pan if you have the time. This way, we will drain away the starch and thereby have lovely separate grains of rice.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 461kcal | Carbohydrates: 57g | Protein: 8g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Sodium: 1187mg | Potassium: 635mg | Fiber: 8g | Sugar: 23g | Vitamin A: 1242IU | Vitamin C: 246mg | Calcium: 108mg | Iron: 4mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!
 

Aval Upma with Coriander & Coconut

By 3 Comments

Aval Upma is something that is a light evening tiffin in many south Indian homes. Like every Indian recipe out here, this humble dish also has different variations. In this post, I am sharing how to make Avalakki (Aval) with coriander, coconut & zucchini.

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South Indian style Poha with mixture as topping in a plate
This south Indian style Aval Upma has a healthy twist to it
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Avalakki 

in Kannada or Aval in Tamil, no matter how you refer to these rice flakes, they have a special place in many South Indian homes. Served typically as breakfast or a light evening snack, it is filling, easy to put together and serves a crowd easily.

During festival times or when I am hosting a get together where I need to serve food without onion and garlic, this recipe remains my go-to. 

You can easily double or triple it and it requires almost no chopping. Win!

Ingredients 

My recipe has a fresh coconut and coriander paste, cashews and zucchini along with regular white Poha. To put it in a nutshell, we need

  • Medium thick Poha or rice flakes 
  • Cashews 
  • Peanut oil
  • Mustard and Urad Dal
  • fresh coconut, coriander leaves, ginger etc for the spice paste
  • lemon juice for that zesty kick
  • some mixture to top it all off before you serve (if you like it)

Variations

Red Poha

To give your Avalakki an instant fiber boost, switch from regular white rice flakes to red rice flakes or any variety of heirloom rice flakes. 

  • My version is without onions and garlic. But you can add lots of onions to make this a crossover between Kanda Poha and regular Aval Upma.
  • Using other nuts and seeds like almonds, sunflower seeds and peanuts is a great way to add more good fats to this recipe.
  • Other vegetables that taste delicious in this include potatoes, bell peppers, carrots, beans and green peas. You could also do a mixed vegetable version for a more colorful visual appeal.
  • A typical way of enjoying Poha in the northern regions of India is topping it with nylon Sev. In our house, we like adding Khatta Meeta mixture as a topping. This is optional but recommended.
coriander poha

More Poha Recipes

If you are looking for more ways to use up rice flakes or simply love Poha, here are some more recipe ideas.

 

Recipe Notes

Dry Poha or Aval Upma

is the biggest challenge many people face. Of course, eating it when it becomes dry is not such a great experience. Here are some tips to ensure that your Poha stays moist and fluffy throughout the time until ready to eat.

  • If you are using thick rice flakes, you have to soak them in water for at least 20 mins. This makes it well hydrated and prevents it from drying later.
  • For medium flakes, I recommend adding at least 1/2 cup water while you cook it over heat. This balances any moisture that evaporates and helps retain the fluffy texture.
  • Thin flakes are not a great choice for making Upma. Ideally, they are used in Chiwda recipes. But if that is all you have, then just place it in a colander, rinse it until water runs clear and cook covered over heat. This traps in the steam and moisture. 

To retain the vibrant green color in this dish, do not skip the lemon juice. This helps maintain the gorgeous green color even after it cools down.

Shelf life, making ahead and storage

  • Personally, since this recipe comes together in a jiffy, I really don’t bother freezing it. 
  • If you live in a cold weather country like Germany and are making this during any time other than summer, you can easily prepare it at least 4 to 6 hours before the event.
  • Since it is heavy in coconut, I do not recommend storing it for more than 1 day in the fridge.
  • Steam any leftovers in a steamer or in the Instant Pot and serve hot.

Serving Suggestions

Ever since we moved to Germany, I do pack this as lunch along with some salad and a smoothie. You can also enjoy this just like us or with some Masala Chai.

For a step by step video recipe, please click the JUMP TO VIDEO button at the very top. 

Directions

  • Place the rice flakes in a colander and wash it well until water runs clear. Let the water drain. While this happens, make the spice paste.
  • To a blender, add cilantro, green chilis, ginger, cumin seeds, lemon juice, coconut, sugar, salt and turmeric. Blend to a slightly coarse paste. Set aside.
  • Heat a heavy bottomed 5 quart skillet or frying pan with peanut oil. 
  • When the oil is hot, add cashews and once they begin to brown, tip in the Urad Dal.
  • When the Dal begins to brown, add the mustard seeds, reduce the heat to medium and allow them to splutter.
  • Now, add the zucchini and saute on medium heat until it softens. This takes about 2 to 3 mins.
  • As soon as the zucchini softens, add the ground spice paste, stir well to combine and cook on low heat for 1 minute.
  • Next, add the hydrated Poha to the pan. Stir a few times until the mixture coats the soaked Poha evenly. 
  • To keep the Poha from drying up further, add 1/2 cup water to your blender, rinse well and add this to the Poha at this stage.
  • Add the remaining lemon juice and continue to mix well to ensure that everything is well incorporated.
  • Switch off the heat and cover the pan.
  • Take the pan off the cooking range and let it sit covered for at least 30 mins before serving.
  • This step helps the Poha to become fluffy and stay moist 
Easy no onion no garlic Aval Upma
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Aval Upma with coriander and coconut

South Indian style Poha made with a delightful fresh spice paste and a good amount of zucchini for a nutrition bump.
Prep Time15 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Indian
Servings: 5
Calories: 182kcal
Author: Anusha Praveen

Ingredients

For the spice paste

  • 3 green chilis
  • 1/4 inch knob of ginger
  • 1 tsp cumin seeds
  • 1 cup cilantro finely choppped
  • 1 cup fresh coconut sliced
  • 1.5 tsp salt or to taste
  • 1 tsp sugar
  • 1 tsp ground turmeric
  • 1 tbsp lemon juice

Other Ingredients

  • 2.5 cups rice flakes medium thick variety
  • 1 tbsp peanut oil
  • 12 to 14 cashew halves
  • 1 tsp mustard seeds
  • 1.25 tsp urad dal
  • 1 cup zucchini finely chopped
  • 1 tbsp lemon juice
  • 1/2 cup water

Instructions

  • Place the rice flakes in a colander and wash it well until water runs clear. Let the water drain.
  • While this happens, make the spice paste.
  • To a blender, add cilantro, green chilis, ginger, cumin seeds, lemon juice, coconut, sugar, salt and turmeric.
  • Blend to a slightly coarse paste. Set aside.
  • Heat a heavy bottomed 5 quart skillet or frying pan with peanut oil.
  • When the oil is hot, add cashews and once they begin to brown, tip in the Urad Dal.
  • When the Dal begins to brown, add the mustard seeds, reduce the heat to medium and allow them to splutter.
  • Now, add the zucchini and saute on medium heat until it softens. This takes about 2 to 3 mins.
  • As soon as the zucchini softens, add the ground spice paste, stir well to combine and cook on low heat for 1 minute.
  • Next, add the hydrated Poha to the pan. Stir a few times until the mixture coats the soaked Poha evenly.
  • To keep the Poha from drying up further, add 1/2 cup water to your blender, rinse well and add this to the Poha at this stage.
  • Add the remaining lemon juice and continue to mix well to ensure that everything is well incorporated.
  • Switch off the heat and cover the pan.
  • Take the pan off the cooking range and let it sit covered for at least 30 mins before serving.
  • This step helps the Poha to become fluffy and stay moist

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.

Nutrition

Calories: 182kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 871mg | Potassium: 211mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1203IU | Vitamin C: 21mg | Calcium: 20mg | Iron: 6mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

South Indian Potato Curry For Poori

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In Tamil Nadu, a southern Indian state, we serve this iconic potato curry alongside fluffy Poori for breakfast or dinner. Lovingly called Poori Kizhangu in Tamil, this is an evergreen combination that cheers up anyone.

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Pooris served with a traditional South Indian potato curry
Poori Kizhangu is an iconic tiffin combination

Urulai Kizhangu Masala

is what you will get if you order Pooris in a typical south Indian, especially, Tamil restaurant. This is a heady combination of potatoes, ginger, green chilis and onions all cooked together to a slightly creamy gravy.

The beauty is that it has no spice powders. Some folks even make it without onions. Yes! That is an option and trust me, the ones without onion and garlic taste brilliant, too.

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Ingredients

We just need basic south Indian pantry staples for this recipe. And here they are-

  • Peanut oil or any neutral flavored vegetable oil
  • Mustard seeds, Urad dal and Chana dal 
  • Ginger, curry leaves and green chilis
  • Plenty of onions- preferably red but yellow work well too.
  • Some tomatoes for the tang
  • Potatoes -obviously. Go for the ones that are starchy. I find russet ones great here!
  • Water 
  • Salt 
  • and of course, cilantro

Variations 

Across south India, you will come across different variations to this humble yet marvel of a potato curry. My version is something that you will find in many restaurants in Tamil Nadu. But the ones below are equally amazing.

  • Many people add fennel seeds and garlic to this curry. Needless to say, both are flavor boosters.
  • Adding peas, carrots and beans is a common practice. However, most restaurants use an equal quantity of potatoes and onions.
  • I prefer adding a gram flour slurry to this to achieve the slightly thick consistency. But if your potatoes are floury in texture or you prefer a runny curry, give this a miss.
  • Tomatoes are optional. I enjoy this version in particular because the tang from them beautifully balances the flavors here. You can skip them and serve the curry with a wedge of lemon alternatively.

How to make Poori Masal?

The usual method is to cook the potatoes first till they are done and then add them to a gravy base with onions, ginger etc. But …but..time is short today and I prefer making this in my Instant Pot.

You can also cook this in a regular pressure cooker over the stove top.

Or if you want to enjoy that slow cooking process, begin by boiling the potatoes till they are cooked.

Then proceed with the remaining steps and go on to add the potatoes towards the end just before you add the slurry.

Simmer on medium heat till the curry bubbles joyously, finish with cilantro and enjoy.

P.S. Adding cilantro is optional but highly recommended. Of course, add it only if you don’t feel it tastes like soap.

Making this South Indian Potato curry is so easy

Recipe Notes

  • This gravy is all about getting the consistency right. It should neither be too runny nor too thick. The chickpea flour slurry plays a big role in getting the consistency correctly.
  • Onions and potatoes must be in equal proportions. The logic here is that the onions reduce in volume once they cook down. 
  • Any potato in India will work for this. In the US and Europe, look for russet varieties. I prefer the festkochend Kartoffeln in Germany. In Singapore, the russet variety ones are available easily and ideal.
  • You can skip the tomatoes if you prefer. However, your gravy will need 1/2 cup more water in this case.
  • If you do not have chickpea flour but still want to make this- don’t worry. I am not going to tell you to buy a bag of that only to use less than a tablespoon. Instead, reduce the water by 1/2 cup and you are good to go.

Serving suggestions

Enjoy this classic potato curry with Pooris, Dosai or even with Chapati. I serve leftovers with toasted bread. And it tastes even better the next day!

Directions

  • Peel and chop the potatoes. Dunk them in water to prevent discoloration. Thinly slice the onions and chop and assemble the rest of the ingredients.
  • Insert the inner pot into the Instant Pot. Set it on Saute Mode – normal for 12 mins. 
  • Add the oil and wait for the display to read HOT.
  • When the display reads hot, add the mustard seeds along with Chana dal and Urad dal.
  • Gently mix them into the oil by stirring a few times. This will help the mustard splutter.
  • When the dals begin to brown, add the green chilis, chopped ginger and curry leaves. Saute for 30 secs, allowing the chilis to begin to blister.
  • At this stage, add sliced onions along with salt and asafetida. Stir well to ensure that you separate the slices out and they cook evenly till pink and soft.
  • Now, add chopped tomatoes and once they begin to soften up, add the chopped peeled potatoes along with turmeric. Stir to combine and scrape the bottom of the post to gently deglaze.
  • Add water and stir to combine. Press CANCEL.
  • Insert the inner pot into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
  • Set the Instant Pot to Pressure Cook mode- high pressure on 10 minutes. 
  • Wait for the cooking cycle to complete. Once done, wait for the pressure to release naturally.
  • When the pressure drops, press CANCEL, open the lid and mash the potatoes with a light hand using a potato masher. Make sure you leave some potato pieces whole for texture and mouth feel.
  • Combine chickpea flour and water to make a smooth lump free slurry.
  • Stir this into the curry. Set the Instant Pot on Saute mode – normal for 2 mins.
  • Allow the curry to simmer. As the curry simmers, it will thicken. Finish with finely chopped cilantro.
  • Serve hot alongside Pooris.
Classic Urulai Kizhangu Masala for Poori or even for Chapatis

Pooris served with a traditional South Indian potato curry
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South Indian Potato Curry for Poori

The classic iconic Urulai Kizhangu Masala is served with Poori in south India. This Instant Pot version is the restaurant style and is super easy to make.
Prep Time10 minutes
Cook Time25 minutes
Course: Main Course, Mains
Cuisine: Indian- South, South Indian, Tamil
Servings: 6
Calories: 79kcal

Equipment

  • 1 six quart Instant Pot
  • 1 Potato masher

Ingredients

For tempering

  • 1 tbsp peanut oil or any neutral oil
  • 1 tsp mustard seeds
  • 3/4 tsp white urad dal
  • 1 tsp Chana dal
  • 200 grams red onions thinly sliced
  • 1.5 tsp salt or to taste
  • 1/8 tsp Asafetida
  • 100 grams tomatoes chopped roughly
  • 200 grams potatoes peeled and chopped
  • 400 ml water
  • 3/4 tsp ground turmeric

for the slurry

  • 2.5 tsp chickpea flour
  • 2/3 cup water

For garnish

  • 3 tbsp finely chopped cilantro

Instructions

  • Peel and chop the potatoes. Dunk them in water to prevent discoloration. Thinly slice the onions and chop and assemble the rest of the ingredients.
  • Insert the inner pot into the Instant Pot. Set it on Saute Mode - normal for 12 mins.
  • Add the oil and wait for the display to read HOT.
  • When the display reads hot, add the mustard seeds along with Chana dal and Urad dal.
  • Gently mix them into the oil by stirring a few times. This will help the mustard splutter.
  • When the dals begin to brown, add the green chilis, chopped ginger and curry leaves. Saute for 30 secs, allowing the chilis to begin to blister.
  • At this stage, add sliced onions along with salt and asafetida. Stir well to ensure that you separate the slices out and they cook evenly till pink and soft.
  • Now, add chopped tomatoes and once they begin to soften up, add the chopped peeled potatoes along with turmeric. Stir to combine and scrape the bottom of the post to gently deglaze.
  • Add water and stir to combine. Press CANCEL.
  • Insert the inner pot into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
  • Set the Instant Pot to Pressure Cook mode- high pressure on 10 minutes.
  • Wait for the cooking cycle to complete. Once done, wait for the pressure to release naturally.
  • When the pressure drops, press CANCEL, open the lid and mash the potatoes with a light hand using a potato masher. Make sure you leave some potato pieces whole for texture and mouth feel.
  • Combine chickpea flour and water to make a smooth lump free slurry.
  • Stir this into the curry. Set the Instant Pot on Saute mode - normal for 2 mins.
  • Allow the curry to simmer. As the curry simmers, it will thicken. Finish with finely chopped cilantro.
  • Serve hot alongside Pooris.

Video

Notes

This gravy is all about getting the consistency right. It should neither be too runny nor too thick. The chickpea flour slurry plays a big role in getting the consistency correctly.
Onions and potatoes must be in equal proportions. The logic here is that the onions reduce in volume once they cook down. 
Any potato in India will work for this. In the US and Europe, look for russet varieties. I prefer the festkochend Kartoffeln in Germany. In Singapore, the russet variety ones are available easily and ideal.
You can skip the tomatoes if you prefer. However, your gravy will need 1/2 cup more water in this case.
If you do not have chickpea flour but still want to make this- don't worry. I am not going to tell you to buy a bag of that only to use less than a tablespoon. Instead, reduce the water by 1/2 cup and you are good to go.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 79kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 592mg | Potassium: 257mg | Fiber: 2g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 12mg | Calcium: 22mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Side Dishes for Poori

Vegetable Kuruma | No Coconut Recipe

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Vegetable Kurma without coconut is just as delicious too. Made with a variety of vegetables, this easy Instant Pot Kurma comes together in 45 mins and is a fantastic weeknight dinner when paired with Rotis or Naan.

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This creamy Kurma is loaded with vegetables and is amazing with rice and rotis
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Korma vs Kurma

For once and for all, let’s put an end to this debate, shall we? 

  • Korma has its roots in Mughal cuisine and is rich in dairy, nuts and dried fruit. It generally uses some form of meat. 
  • Kurma or Kuruma on the other hand, is a south Indian curry (for the lack of a better word) which uses coconut, spices like fennel and black stone moss (Dagad Phool)

Both Korma and Kurma are enjoyed with rice or Indian flatbreads like Chapatis. I must add here- both are vegan friendly and great for batch cooking.

Building blocks of Kurma

I like to think of a recipe as a puzzle that needs different parts to make it complete. Along those lines, you can use these building blocks to create any Kurma you desire.

  • Whole spices- play around with bay leaves, cumin, fennel, cloves, cinnamon and green cardamom. While each has its own aroma and flavor, I recommend that you dont skip fennel seeds, cloves and cinnamon.
  • Onions, ginger and garlic- you can omit these completely if you are looking for sattvic Kurma recipe
  • Use tomatoes instead to give body and volume to the dish
  • The Kurma Sauce – the typical South Indian Kurma does not require any sauce. Instead, we use a freshly ground spice paste that usually involves cashews, poppy seeds and coconut along with chilis or other spices. 
  • Depending on where you live and what you prefer, you may use just cashews and coconut along with green chilis for heat to make a White Kurma 
  • or use all of them to make a delightful flavor packed Kurma base
  • Mixed vegetables, potatoes, mushrooms, just tomatoes are all splendid in a south Indian Kurma. You can also get creative and try beets, zucchini and soy chunks.
  • Salt and a hint of sugar to balance the taste and flavors 

This is pretty much anything that a Kurma needs. What makes or breaks your recipe is the proportions and the way in which it is cooked. 

Here are some more Kurma recipes for you all to try. Almost all of these use a pressure cooker or an Instant Pot because it is so much easier. However, they can all be made in an open pan over the stovetop too.

Shelf life, storage and freezing

  • Store leftovers after they are completely cool in a fridge safe container in the refrigerator for up to 2 days.
  • This mixed vegetable curry keeps well in the freezer when frozen properly in a freezer safe dish for 2 months.
  • Thaw in the microwave before serving. As always, please do not refreeze thawed frozen food.

Variations

  • Use a different mix of vegetables  or just one variety of vegetable to make this recipe. Turnips, Kohlrabi, Cauliflower, green peas, mushrooms, potatoes, carrots all work brilliantly here.
  • To incorporate more protein and good fats from seeds, use hemp seeds, sunflower seeds, pumpkin seeds in combination with the cashews and almonds to make the paste. 
  • If you are going to try this, I recommend using 5 cashews, 5 almonds and 1/2 tsp each pumpkin seeds, sunflower seeds, hemp seeds and melon seeds. 
  • Soaking the nuts and seeds in hot water helps in grinding.
  • To bump up the protein here, you can also add tofu, paneer or textured vegetable protein instead of the vegetables.
  • Finally my secret sauce- I have recently discovered that spice blends like Chicken Masala really elevate dishes like this Kurma. So, in case you have chicken masala on hand, go for it instead of Garam Masala.
  • P.S- Chicken Masala in itself is vegan.

Recipe Notes

  • You can make this dish in an open pan over the stove top, in a regular pressure cooker or in any electric pressure cooker of your choice.

Serving suggestions

Enjoy this vegetable packed curry with 

  • some buttery naans
  • regular Chapatis
  • just steamed rice
  • or some Kerala Parottas – I usually buy frozen ones from Indian stores.
Making Kurma in the Instant Pot is a breeze

Directions

  1. Soak the cashews, almonds and melon seeds in hot water for 20 mins.
  2. Make the spice paste by grinding all the ingredients to a smooth paste. Set aside.
  3. Insert the inner pot into the Instant Pot and set it on Saute Mode- normal for 10 mins.
  4. When the display reads hot, add all the whole spices followed by onions and ginger garlic paste.
  5. Saute until onions begin to turn pink and soften.
  6. Next, add the ground spices and saute for 30 seconds.
  7. Now, add the tomatoes along with mint leaves and cook till tomatoes turn mushy.
  8. When the tomatoes are done, add the chopped vegetables.
  9. Add water, scrape the bottom of the pot with a spatula to deglaze the pot and stir in the ground nut paste.
  10. Press CANCEL. Insert the sealing ring properly into the Instant Pot lid. Close the Instant Pot.
  11. Set it on PRESSURE COOK mode on HIGH PRESSURE for 6 minutes and allow the cooking cycle to complete.
  12. When the cooking cycle is complete, wait for the pressure to release naturally.
  13. Once pressure releases fully and the pin drops, open, stir well and garnish with fresh cilantro.
  14. Serve hot with a salad and some Rotis or rice by the side.

Pressure cooker vegetable Kurma 

  1. Soak the cashews, almonds and melon seeds in hot water for 20 mins.
  2. Make the spice paste by grinding all the ingredients to a smooth paste. Set aside.
  3. In a 5 liter deep pressure cooker or pressure pan, heat oil. When the oil begins to shimmer, add the whole spices and wait for them to crackle.
  4. Now, add the onions and ginger garlic paste.
  5. Saute until onions begin to turn pink and soften.
  6. Next, add the ground spices and saute for 30 seconds.
  7. Now, add the tomatoes along with mint leaves and cook till tomatoes turn mushy.
  8. When the tomatoes are done, add the chopped vegetables.
  9. Add water, scrape the bottom of the cooker with a spatula to deglaze the pot and stir in the ground nut paste.
  10. Close the pressure cooker, put the weight on and cook on medium heat for 2 whistles.
  11. Wait for the pressure to release naturally.
  12. Once pressure releases fully and the pin drops, open, stir well and garnish with fresh cilantro.
  13. Serve hot with a salad and some Rotis or rice by the side.

One Pot Kurma

  1. Soak the cashews, almonds and melon seeds in hot water for 20 mins.
  2. Make the spice paste by grinding all the ingredients to a smooth paste. Set aside.
  3. Heat a heavy bottomed 5 quart Dutch oven or a similar pan with oil.
  4. Allow the oil to heat up until it shimmers.
  5. Add all the whole spices followed by onions and ginger garlic paste.
  6. Saute until onions begin to turn pink and soften.
  7. Next, add the ground spices and saute for 30 seconds.
  8. Now, add the tomatoes along with mint leaves and cook till tomatoes turn mushy.
  9. When the tomatoes are done, add the chopped vegetables.
  10. Add water, scrape the bottom of the pot with a spatula to deglaze the pot and stir in the ground nut paste.
  11. Cook covered on medium heat, stirring occasionally until vegetables are fork tender.
  12. When done, open, stir well and garnish with fresh cilantro.

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Vegetable Kurma

This south Indian style mixed vegetable Kurma uses a chock full of veggies, a creamy nut base and whole spices to create magic alongside Rotis or rice
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course, Mains
Cuisine: Indian- South, South Indian
Servings: 4
Calories: 252kcal

Equipment

  • 1 six quart Instant Pot or a similar electric pressure cooker
  • 1 high speed blender

Ingredients

Spice paste

  • 15 cashews
  • 10 almonds
  • 1.5 tbsp melon seeds
  • 1 cup water

For the Kurma

  • 1 tbsp oil
  • 1 bay leaf
  • 1 tsp fennel seeds
  • 1 clove
  • 1/2 inch cinnamon stick
  • 2 green cardamoms
  • 1 cup red onions finely chopped
  • 1.5 tsp ginger garlic paste
  • 1 tsp Paprika
  • 1 tsp ground turmeric
  • 1.5 tsp Kurma spice blend or use any Garam Masala
  • 1.5 tsp ground coriander
  • 1.25 tsp salt or to taste
  • 1 cup tomatoes roughly chopped
  • 15 mint leaves
  • 1 cup carrots diced
  • 1 cup beans chopped
  • 3/4 cup turnips diced
  • 3/4 cup chayote squash diced
  • 1/2 cup green peas frozen works well too
  • 1.5 cups water
  • 1 tbsp cilantro finely chopped

Instructions

  • Soak the cashews, almonds and melon seeds in hot water for 20 mins.
  • Make the spice paste by grinding all the ingredients to a smooth paste. Set aside.
  • Insert the inner pot into the Instant Pot and set it on Saute Mode- normal for 10 mins.
  • When the display reads hot, add all the whole spices followed by onions and ginger garlic paste.
  • Saute until onions begin to turn pink and soften.
  • Next, add the ground spices and saute for 30 seconds.
  • Now, add the tomatoes along with mint leaves and cook till tomatoes turn mushy.
  • When the tomatoes are done, add the chopped vegetables.
  • Add water, scrape the bottom of the pot with a spatula to deglaze the pot and stir in the ground nut paste.
  • Press CANCEL. Insert the sealing ring properly into the Instant Pot lid. Close the Instant Pot.
  • Set it on PRESSURE COOK mode on HIGH PRESSURE for 6 minutes and allow the cooking cycle to complete.
  • When the cooking cycle is complete, wait for the pressure to release naturally.
  • Once pressure releases fully and the pin drops, open, stir well and garnish with fresh cilantro.
  • Serve hot with a salad and some Rotis or rice by the side.

Video

Notes

You can make this dish in an open pan over the stove top, in a regular pressure cooker or in any electric pressure cooker of your choice.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 252kcal | Carbohydrates: 23g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 884mg | Potassium: 715mg | Fiber: 9g | Sugar: 8g | Vitamin A: 6007IU | Vitamin C: 28mg | Calcium: 124mg | Iron: 4mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Vatha Kuzhambu with Manathakkali

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Vatha Kuzhambu or Vathal Kuzhambu is what I call as a tangy reduction of a mix of spices, tamarind and sundried vegetables. Simmered on low heat in a soapstone pot, this Kuzhambu can make anyone drool.

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Made with sesame oil and all sorts of spices, this Kuzhambu is not just yum but also nutrient packed
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Vathal or sun-dried vegetables

play an important role in Indian food. The variety of vegetables that are sundried vary from region to region. In South India, it is the seasonal vegetables that are mostly sun dried.

Unripe mangoes, cluster beans, green chilis, nightshade berries, turkey berries and lotus stems are the most common among all of them. 

For this recipe, I have used dried nightshade berries. 

Manathakkali

is a small berry like fruit that actually belongs to the nightshade family. Manathakkali Keerai is a leafy green variety that grows abundantly in most backyards and are foraged for making stir-fries and Kootu.

The fruits are collected, washed and then dried until they become completely dry and wrinkled. Some people add salt to this and some don’t. 

These dried berries are called Manathakali Vathal and are used to make gravies like this Kuzhambu. In my house, we fry these in ghee and mix it with hot rice. It tastes delicious!

Vathal Kuzhambu

in general uses one of these sun-dried vegetables. Vathal, in Tamil translates to something that is dried up and hence the name. For this hotel style Kuzhambu, I love using either Manathakkali or dried turkey berries (Sundakkai).

Ingredients

  • Sesame oil is the most important ingredient for this recipe. Please do not substitute it with any other oil.
  • Shallots, garlic, tomatoes for adding depth, body and flavor
  • Whole spices like fennel seeds, fenugreek seeds, cumin and coriander seeds along with whole black pepper corns
  • Dry red chilis for spice and heat
  • Tamarind for the tangy taste
  • Curry leaves for aroma
  • Manathakkali Vathal – sundried nightshade berries that are available in Indian grocery stores easily.
  • Salt and jaggery
  • Water 
  • Ginger for tempering along with usual tempering ingredients like mustard and fenugreek seeds

Storage and shelf life

  • Shelf life- this recipe uses a generous amount of sesame oil and tamarind. Both these help in prolonging the shelf life of this dish. This Kuzhambu stays fresh for up to 2 days at room temperature.
  • You can refrigerate this for 10 days. To prevent molding or fungi, store the Kuzhambu in a clean and air tight jar. Always handle it with a moisture free and clean spoon. Reheat only as much as you require.
Enjoy this tangy South Indian classic with hot rice and Keerai Kootu

Recipe Notes

  • For making any tamarind heavy Kuzhambu, use sesame oil. That is the authentic way and it has no substitute.
  • Instead of Manathakkali, you can also use Sundakai aka sundried turkey berries.
  • Sambar onions are ideal for this recipe. However, if you cannot source them easily, use banana shallots or even regular shallots here. If you can’t source any of them, use red onions instead.
  • Jaggery takes this dish to another level. It helps balance the spice and tang and I highly recommend adding it.

More Kuzhambu Recipes

Vatha Kuzhambu served in a bowl with a spoon at the background. Spices scattered around the bowl randomly.
Vathal Kuzhambu, a tangy concoction of sun dried veggies, spices and tamarind

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Vatha Kuzhambu

This classic Tamil style Vatha Kuzhambu uses shallots, garlic and sun dried veggies along with the goodness of sesame oil.
Prep Time30 minutes
Cook Time40 minutes
Course: Main Course, Mains
Cuisine: Indian- South, South Indian
Servings: 8
Calories: 152kcal

Equipment

  • 2 frying pans
  • 1 Blender
  • 1 set measuring spoons

Ingredients

  • For the spice paste
  • 2 tbsp sesame oil divided
  • ½ tsp each whole black pepper corns cumin seeds, fenugreek seeds, fennel seeds
  • 1.5 tsp coriander seeds
  • 2.5 tbsp Manathakali Vathal
  • 12 curry leaves
  • 5 to 6 dry red chilis
  • 4 shallots peeled and sliced I used european ones and they are bigger than sambar onions. If you are using sambar onions, you will need 8 of them
  • 4 garlic cloves
  • 1 cup coarsely chopped tomatoes
  • Salt and jaggery for taste
  • Upto ½ cup water for grinding the paste
  • For the Kuzhambu-
  • A small gooseberry sized tamarind soaked in 2 cups hot water for 30 mins
  • ¼ cup sesame oil
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 10 shallots or sambar onions peeled
  • 1 tbsp Manathakali Vathal
  • 1 tsp turmeric powder
  • 1 cup more hot water to adjust consistency
  • Ground paste
  • For tempering-
  • 1 tbsp sesame oil
  • 1 tsp finely chopped ginger
  • A handful of curry leaves

Instructions

  • Soak the tamarind as directed before you begin the other steps.
  • As the tamarind soaks, prepare the spice paste.
  • Heat a pan with 1 tbsp of sesame oil.
  • Add shallots, Manathakkali Vathal, curry leaves, followed by all the whole spices.
  • Reduce the flame to the lowest and continue to saute till shallots begin to brown.
  • Transfer to a plate.
  • To the same pan, add the remaining 1 tbsp of sesame oil.
  • Add garlic, and when they begin to brown, add tomatoes. Combine and let it cook till the tomatoes begin to lose shape.
  • At this stage, add the dry red chilis.
  • Mix well and continue to cook till the tomatoes are mushy.
  • Transfer to a plate and wait for it to cool.
  • When the ingredients are cool, transfer the shallot mixture + this tomato garlic mixture to a blender.
  • Add ¼ c to ½ c water and blend to a really smooth paste.
  • Kuzhambu
  • Heat a pan with ¼ cup of sesame oil.
  • Pop the mustard seeds and add fenugreek seeds.
  • When the fenugreek begins to change color, immediately tip in the shallots and Manathakkali Vathal.
  • Sauté until shallots are pink and translucent.
  • Mash the tamarind well into the water in which it was soaked.
  • Strain this through a strainer and add the extract to the pan.
  • Add turmeric powder and let it simmer for 5 mins or until the raw smell of the tamarind goes away.
  • Now, add the ground paste to the pan and reduce the heat.
  • Rinse the blender with 1 cup of water.
  • Add this to the pan and stir to mix everything well.
  • Continue to simmer until the mixture reduces by ½ in volume.
  • At this stage, you will see that the oil floats to the surface.
  • Tempering
  • Heat a pan with 1 tbsp of sesame oil.
  • Wait for the oil to shimmer.
  • Now, add chopped ginger and curry leaves.
  • When the ginger has fully wilted, add this to the Kuzhambu and serve hot.

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.

Nutrition

Calories: 152kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 224mg | Fiber: 2g | Sugar: 4g | Vitamin A: 298IU | Vitamin C: 37mg | Calcium: 34mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Bagalabath | Thayir Sadam

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In South India, a meal is incomplete without Thayir Sadam aka Bagalabath. Usually, we just mix rice and curd as the third course. Festive times are different. This creamy and slightly tangy Bagalabath is also offered as Neivedyam or Prasadam.

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South Indian curd rice served in a bowl with pickle
Bhagalabath is effortless Prasadam

Curd Rice is

rice mixed with curd. It is a ritual in many south Indian homes. A lot is done so that the last course of any South Indian meal- the humble Thayir Sadam is enjoyed. Come summer, it pairs beautifully with seasonal pickles, especially mangoes prepared in different forms.

On other days, there is either some crispy potato fry, Vendakai peanut curry or a spicy Pudina Thogayal to eat it with.

In Telugu,

we call this Dhaddhojanam and in Tamil, simple Thayir Sadam. My friends from the northern states love this Dahi Chawal and Achaar with a passion too. 

In this post, I want to share all those teeny tiny things that I do to make my curd rice exemplary,

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Ingredients

  • Raw rice- I love Sona Masoori here
  • Butter – to bring a creamy texture
  • Yogurt – fresh, home made yogurt with a slight tang is ideal here.
  • Ghee for tempering
  • Cashews, raisins, green chilis, ginger and curry leaves for flavors
  • Usual suspects like mustard seeds and cumin seeds 
  • Cilantro leaves for garnish
  • Add ins are optional but recommended- raw green mangoes, pomegranate pearls and green grapes are fantastic additions.
easy mini meal with tamarind rice, coconut rice, gasagasa payasam and curd rice
This mini meal is what we serve as Prasadam and includes Bagalabath

Here is the recipe video

Method

  • Place the rice in a colander and wash thoroughly.
  • Transfer to a deep bowl, add required amount of water, salt and butter.
  • Pressure cook to a mush for 5-6 whistles.
  • Wait for pressure to release naturally. When pressure releases, open the lid and transfer the cooked rice to a big mixing bowl.
  • Heat a small pan with ghee. When the ghee heats up, add cashew halves and allow them to turn golden. Drain and add it to the rice.
  • Next, add raisins and fry them till they become plump. Drain and set aside.
  • To the remaining ghee, add curry leaves, fry for 30 secs. Drain and set aside.
  • Add mustard seeds now and when they crackle, add cumin seeds and asafetida.
  • At this stage, you can add finely chopped ginger and green chilis. Skip this step if you are making it kid friendly.
  • Add this tempering to the rice mixture.
  • Now, to the bowl, add water and salt. Mash the mixture with a potato masher.
  • Set this aside to allow it to cool.
  • To a pot, add freshly set yogurt and water. Whisk until smooth.
  • Transfer the whisked yogurt to the rice mixture. Using a ladle, mix everything well, making sure there are no lumps of rice. 
  • In case the rice is thick, add more yogurt to adjust consistency.
  • If you prefer, add pomegranate and grapes at this stage and mix gently.
  • Our Bagalabath is now ready to be served with pickle and vegetable curry of your choice.

Recipe Notes

  • Making an exemplary curd rice begins with mushy rice. Sona Masoori rice or Seeraga Samba rice are excellent varieties for this.
  • I recommend pressure cooking the rice for at least 6 to 7 whistles with more water than usual to achieve this mushy texture.
  • Any store bought yogurt will work here. If you are in Germany, I recommend the Gazi yogurt. In Singapore, I lean towards Fage or Milky Mist. 
  • Allowing the rice to cool down completely before stirring in the yogurt will prevent it from becoming bitter and watery after a while. 
  • Add ins like pomegranate, raw mango, chopped green grapes, cashews, raisins, shredded carrots, cubed cucumbers make this humble dish rich and decadent. You can serve it with all these add ons if it is a part of a party menu.

South Indian curd rice served in a bowl with pickle
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Bagalabath or Thayir Sadam

Bagalabath is a creamy and delicious combination of rice and yogurt tempered with whole spices and nuts. Ideal when served as a last course in a South Indian spread or as a humble Pooja offering
Prep Time20 minutes
Cook Time30 minutes
Course: Main Course, Mains
Cuisine: South Indian, South Indian- Tam Brahm, South Indian- Tamil
Servings: 5
Calories: 293kcal

Equipment

  • 1 Pressure cooker
  • 1 Mixing bowl
  • 1 set ladles
  • 1 Whisk

Ingredients

  • 1 cup raw rice
  • 3-4 cups water
  • 1 tsp salt
  • 1 tsp butter

For the Thayir Sadam

  • 2.5 cups freshly set yogurt
  • 1 cup water
  • 1 tsp ghee
  • 12 cashews`
  • 2 tbsp raisins
  • 12 curry leaves
  • 2 dry red chillis
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp finely chopped ginger
  • Salt to taste

Optional add ins

  • 2 tbsp raw mango chopped
  • 1.5 tbsp pomegranate pearls
  • 10 green grapes

Instructions

  • Place the rice in a colander and wash thoroughly.
  • Transfer to a deep bowl, add required amount of water, salt and butter.
  • Pressure cook to a mush for 5-6 whistles.
  • Wait for pressure to release naturally. When pressure releases, open the lid and transfer the cooked rice to a big mixing bowl.
  • Heat a small pan with ghee. When the ghee heats up, add cashew halves and allow them to turn golden. Drain and add it to the rice.
  • Next, add raisins and fry them till they become plump. Drain and set aside.
  • To the remaining ghee, add curry leaves, fry for 30 secs. Drain and set aside.
  • Add mustard seeds now and when they crackle, add cumin seeds and asafetida.
  • At this stage, you can add finely chopped ginger and green chilis. Skip this step if you are making it kid friendly.
  • Add this tempering to the rice mixture.
  • Now, to the bowl, add water and salt. Mash the mixture with a potato masher.
  • Set this aside to allow it to cool.
  • To a pot, add freshly set yogurt and water. Whisk until smooth.
  • Transfer the whisked yogurt to the rice mixture. Using a ladle, mix everything well, making sure there are no lumps of rice.
  • In case the rice is thick, add more yogurt to adjust consistency.
  • If you prefer, add pomegranate and grapes at this stage and mix gently.
  • Our Bagalabath is now ready to be served with pickle and vegetable curry of your choice.

Notes

Making an exemplary curd rice begins with mushy rice. Sona Masoori rice or Seeraga Samba rice are excellent varieties for this.
I recommend pressure cooking the rice for at least 6 to 7 whistles with more water than usual to achieve this mushy texture.
Any store bought yogurt will work here. If you are in Germany, I recommend the Gazi yogurt. In Singapore, I lean towards Fage or Milky Mist. 
Allowing the rice to cool down completely before stirring in the yogurt will prevent it from becoming bitter and watery after a while. 
Add ins like pomegranate, raw mango, chopped green grapes, cashews, raisins, shredded carrots, cubed cucumbers make this humble dish rich and decadent. You can serve it with all these add ons if it is a part of a party menu.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 293kcal | Carbohydrates: 47g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 541mg | Potassium: 351mg | Fiber: 2g | Sugar: 9g | Vitamin A: 366IU | Vitamin C: 52mg | Calcium: 176mg | Iron: 3mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Curd Rice Ideas

Vegetable Poha – Simple Indian Breakfast

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Vegetable Poha is south India’s answer to Kanda Batata Poha, IMHO. This easy and wholesome breakfast recipe works just as well for lunchbox and for dinner too. Made with a bunch of vegetables, cashews and fluffy Poha, this delicious and vegan dish comes together in less than 30 mins. 

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A bowl of fluffy vegetable poha
Simple, comforting vegetable poha – ready in under 30 minutes for busy mornings.

Ingredients 

This vegetable loaded flattened rice dish is a classic example of using pantry staples in the best way possible.

  • Cold pressed or regular peanut oil for popping spices and adding flavor and depth.
  • Cashews bring a beautiful crunchy texture.
  • Onions and green chilis 
  • Mixed vegetables like carrots, beans, potatoes and green peas work well.
  • Ground turmeric for that gorgeous golden hue
  • Some lemon juice to balance the dish
  • Garnishes like cilantro and curry leaves

What type of Poha works well here?

In a typical Indian grocery store, you will find different types of Poha. Just as a mini primer- Poha is called Aval in Tamil, Avalakki in Kannada, Atukalu in Telugu and flattened or parched rice flakes in English. 

  • Thin Poha – this variety is lacy and thin, making it perfect for snacks like Chivda.
  • Medium Poha works excellently in dishes that use some sort of liquid or moisture. Since this softens easily, doesn’t require any pre-soaking and lends itself well to various flavors, this is my recommendation for this recipe too.
  • Thick Poha, in our house, is used in South Indian mixture. Since it is thick, it does not absorb moisture quickly. It also works brilliantly in dishes that call for broken Poha grits like this Gojju Avalakki.
  • Red rice poha or brown rice poha are both healthier options. They have a better mouth feel, are chewy and dense. For a fiber rich Aval Upma, opt for this variety.
Close-up of fluffy, non-sticky vegetable poha showing individual grains and colorful veggies.
Easy south Indian style vegetable loaded Poha is great as breakfast and for lunchbox

Variations

  • Add some coconut for the classic south Indian finish. Fresh grated coconut or unsweetened desiccated grated coconut work equally well here. 
  • Switch cashews to peanuts for a different taste and texture.
  • Add some tomatoes too for a vibrant red hue and a tangy taste. I love this version!
  • During season, you can also add chopped raw mango pieces to this. Think tangy bits in between mouthfuls of this dish. So good!
  • Instead of using regular Poha, you can use millet flakes to make the same Upma. 
  • For a good measure of protein, add grated tofu, steamed moong dal, cooked sprouts or steamed edamame to this dish.
  • I recommend 1 cup grated tofu or 3/4 cup steamed edamame or 1/2 cup steamed moong dal or 3/4 cup cooked sprouts to this dish.

Shelf life, storage and leftovers

  • Leftover vegetable Aval upma keeps well in the fridge for 2 days. A caveat though- if you have added fresh grated coconut, it will keep well only for 1 day.
  • Freezing is also quite simple. Allow all leftovers to cool down completely. Transfer to a freeze safe container, label and freeze for up to 1 month.
  • To thaw frozen Aval, remove the container or bag from the freezer and let it sit on the counter top for 3 to 4 hours. Transfer to a steel bowl and steam in the Instant Pot for 10 mins. Once pressure drops, serve hot.
  • Since this is a quick recipe, I do not batch cook it in full. Instead, I choose to just prep the vegetables and keep it in the freezer. Whenever I need to make this or any dish that calls for mixed vegetables, I use these.

Serving Suggestions

  • With Greek Yogurt is how we love this. If you want a wholesome plant based meal, switch this to nut milk based yogurt. My bet is on cashew yogurt.
  • You can also serve this with some Chana Ghashi, coconut chutney or even Pudina Thogayal.
  • If you plan to pack this as lunch, then add some crunchy salad, some fruits and a refreshing iced tea to the meal.

Directions

Prep work- place the Poha in a colander. Wash thoroughly and set it aside for 10 mins. During this time, assemble, gather and prep the other ingredients.

Heat a heavy bottomed pan with peanut oil. Tip the cashews in and fry them until golden brown. Drain and set aside.

To the same pan, add mustard seeds and when they pop, add broken urad dal. When the dal begins to turn golden, add asafetida, green chilis and curry leaves. Fry the green chilis until they blister.

Add finely chopped onions next along with salt. Saute till the onions turn pink and soft.

Next, add peas and potatoes, Mix well. Fry this for 2 to 3 mins. Tip in the chopped carrots, tomatoes and beans next. Add the turmeric next. Stir to combine. 

Reduce flame to medium and cook covered for 5 mins or until the vegetables are fork tender. You will also see the chopped tomatoes becoming mushy.

how to make soft and fluffy Aval Upma?

When you open the lid, you may see a bit of water in the pan. This is perfectly fine. Many times, I have observed that this remnant water or moisture helps soften the Poha further and the result is perfectly fluffy Poha.

However, if you prefer a drier version, then allow the water to dry out before adding the Poha.  

Now, add the washed poha and combine well. 

Cook for 2 mins on medium heat to allow the flavors to come together.

Finish with chopped cilantro and lemon juice. Serve hot.

How to make soft and fluffy vegetable loaded aval upma?

Pack this vegetable Poha with fruits and a crunchy salad to make it a wholesome lunchbox

More Easy Breakfast Ideas

 

A bowl of fluffy vegetable poha
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Vegetable Poha

This vegetable poha is a light, fluffy, and colourful Indian breakfast made with flattened rice, fresh veggies, and a simple tempering of mustard seeds and curry leaves. It comes together in under 30 minutes, making it perfect for busy mornings. Serve it hot with a squeeze of lemon and a cup of chai for a wholesome start to your day!
Prep Time15 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: South Indian
Servings: 4
Calories: 181kcal

Equipment

  • 1 Colander
  • 1 heavy bottomed steel pan or a similar pan
  • Slotted spoons and measuring cups

Ingredients

  • 2.25 cups medium Poha (flattened rice/ rice flakes)
  • 1 tbsp peanut oil or coconut oil
  • 1/8 cup cashew halves
  • 1 tsp mustard seeds
  • 1 tsp broken white Urad dal
  • 5 to 6 green chilis I recommend serrano peppers
  • 10 curry leaves
  • 1/8 tsp asafetida
  • 1 cup finely chopped onions red, purple or yellow all work
  • 1/2 cup frozen green peas
  • 1/2 cup potatoes peeled and cubed potatoes
  • 1/2 cup finely chopped tomatoes
  • 1/2 cup diced carrots
  • 1/4 cup chopped french beans
  • 3/4 tsp ground turmeric powder
  • 2 tsp Salt or adjust to taste
  • 1 tbsp finely chopped cilantro
  • 1 tbsp freshly squeezed lemon juice

Instructions

  • Prep work- place the Poha in a colander. Wash thoroughly and set it aside for 10 mins. During this time, assemble, gather and prep the other ingredients.
  • Heat a heavy bottomed pan with peanut oil. Tip the cashews in and fry them until golden brown. Drain and set aside.
  • To the same pan, add mustard seeds and when they pop, add broken urad dal. When the dal begins to turn golden, add asafetida, green chilis and curry leaves. Fry the green chilis until they blister.
  • Add finely chopped onions next along with salt. Saute till the onions turn pink and soft.
  • Next, add peas and potatoes, Mix well. Fry this for 2 to 3 mins. Tip in the chopped carrots, tomatoes and beans next. Add the turmeric next. Stir to combine.
  • Reduce flame to medium and cook covered for 5 mins or until the vegetables are fork tender. You will also see the chopped tomatoes becoming mushy.
  • When you open the lid, you may see a bit of water in the pan. This is perfectly fine.
  • Now, add the washed poha and combine well.
  • Cook for 2 mins on medium heat to allow the flavors to come together.
  • Finish with chopped cilantro and lemon juice. Serve hot.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 181kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1489mg | Potassium: 330mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3213IU | Vitamin C: 73mg | Calcium: 92mg | Iron: 6mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Heerekai Thovve (Ridge Gourd Dal)

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Heerekai Thovve is a creamy combination of Ridge Gourds and Moong lentils. This naturally vegan lentil gravy is a classic Karnataka style dish that you can enjoy with rice and Rotis alike. 

P.S. This post holds a special place in this blog. This was the first recipe that I shared in 2011 when Tomato Blues was born.

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Heerekai Thovve, a medley of Ridge gourd and moong lentils served in a clay pot
Heerekai Thovve uses Peerkangai or Ridge Gourd aka Loofah
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What is Heerekai?

Heerekai , called as Peerkangai in Tamil, Beerekaya in Telugu and Turai in Hindi, is a variety of gourd. A seasonal treasure during summers and monsoons, this local vegetable is a nutrition treasure trove.

Since it has a light spongy texture, it is often confused with the smooth gourd. But, the two are only similar.

We make so many dishes with Heerekai. Bajji, Dal, Chutney and this Thovve are some of those that are regulars in my family.

Ingredients

A beginner friendly recipe in every sense, this dish calls for some basic South Indian pantry staples, ridge gourds and moong dal.

  • Tempering- using vegetable or coconut, some south Indian spices like mustard seeds along with Chana and Urad dal.
  • Ridge Gourds- choose ones that are fresh and tender. Those that feel hard to squeeze are mature and fibrous. These eventually turn into winsome Loofahs if you have the patience to sun dry them.
  • Moong Dal – is what adds creaminess and body to this dish. Oh and of course, the protein!
  • Green chilis – for spice. Use Serrano peppers or bullet chilis for best results. Adjust the number according to your spice tolerance.
  • Lemon juice- lends a refreshing tangy taste to this dal. 

Thovve – Karnataka’s answer to Pappu

If you have ever visited an Andhra household, you would know how dear Pappu is to them. Pappu, in simple terms, means lentils or dal.

In a broad sense, Thovve is the equivalent of Pappu. Generally, Sambar and Huli are more popular in Karnataka and this simple gem of a recipe is like the underdog.

Variations

  • You can use the same recipe and make different versions of Thovve. Other vegetables that work well here include bottle gourd, green tomatoes and zucchini.
  • How about the Dal? – Masoor and Toor dal are amazing in this recipe too. You can also use a mix of all the three varieties.
Beerekai Pappu or Ridge gourd dal, a vegan lentil curry
Thovve – a simple and nourishing dish made with lentils

Freezing, leftovers and shelf life

  • Shelf life- this dal keeps well for 2 days in the fridge and for upto 4 weeks in the freezer.
  • To freeze Ridge Gourd dal, transfer cooled dal to small 1 cup portion freezer-safe containers. Label and freeze.
  • Thawing is easy- just let it thaw overnight in the fridge or over the countertop for 3 to 4 hours. The microwave is a quick alternative. Once thawed, reheat gently and serve.
  • Like with all frozen food, please do not refreeze after thawing.

Recipe Notes

  • If you cannot source fresh ridge gourds, frozen ones work brilliantly in this dish. You can find frozen ridge gourd in the freezer section in your Asian store or Indian grocery store.
  • You can cook this recipe over the stove top, in a regular pressure cooker or using any electric pressure cooker that you have. I have used the Instant Pot here.
  • The simmering step towards the end is crucial to getting the consistency right for this recipe. Please dont skip it.
  • Lemon juice is best added here after the cooked dal has cooled down considerably. When added while the dal is hot, it tends to leave a bitter aftertaste.
  • Garlic is generally not added in many households. Since we love its flavor, I have added it here. Feel free to skip it if you prefer no garlic.

Directions

Prep work

  1. Place the moong dal in a colander. Wash well. Transfer to a mixing bowl, add 2 cups water and let it soak for 20 mins.
  2. In the meantime, peel the ridge gourd and chop them into small chunks. 

Instant Pot Ridge Gourd Dal

Place the inner pot into the Instant Pot. Plug in and press SAUTE mode on NORMAL. Set the timer to 10 minutes. Wait for the display to read HOT.

Add oil once the display reads hot. Allow it to heat up for 30 to 40 secs. When ready, add the mustard seeds and allow them to splutter. 

Now, add the garlic, green chilis, cumin seeds and Chana Dal along with curry leaves and a dash of asafetida. Wait for the Dal to begin to brown and the chilis to blister.

Tip in the chopped and peeled ridge gourd and saute for 2 to 3 mins.

Once the gourd wilts down in volume, drain the soaked moong dal and add this to the inner pot along with water, salt and turmeric powder.

step by step guide to making instant pot dal with ridge gourd

Stir to combine. Press CANCEL. Make sure that the sealing ring has been inserted properly into the lid. Close the Instant Pot. 

Press PRESSURE COOK mode and set it on HIGH PRESSURE for 10 minutes. Allow the cooking cycle to complete and wait for the pressure to release naturally.

When the pressure releases, press CANCEL. Open the Instant Pot, mash the dal gently with a soup ladle.

how to make Heerekai Thovve?

Now, start the Instant Pot on SAUTE mode for 2 mins and allow the dal to simmer.

As soon as the Saute cycle is complete, wait for the Dal to become warm. Stir in the lemon juice and finish with chopped cilantro. 

Beerekai Pappu or Ridge gourd dal, a vegan lentil curry
Thovve – a simple and nourishing dish made with lentils

Heerekai Thovve, a medley of Ridge gourd and moong lentils served in a clay pot
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Heerekai Thovve

A delicious medley of ridge gourd and moong lentils cooked to a creamy consistency. Perfect with either Rotis or Rice, this vegan dish is a classic from Karnataka.
Prep Time20 minutes
Cook Time20 minutes
Course: lentils, Mains
Cuisine: Indian- South, Karnataka
Servings: 4
Calories: 142kcal

Equipment

  • 1 six quart Instant Pot

Ingredients

  • 400 grams Ridge gourd peeled and chopped
  • 1/2 cup Moong dal
  • 2 tsp coconut oil or any vegetable oil
  • 1 tsp mustard seeds
  • 1.5 tsp Chana Dal
  • 2 garlic cloves sliced
  • 10 curry leaves
  • 1 tsp cumin seeds
  • 1/8 tsp asafetida
  • 2.5 cups Water
  • 3/4 tsp turmeric powder
  • 1.25 tsp salt or to taste
  • 1.25 tbsp lemon juice
  • 2 tbsp chopped cilantro

Instructions

Prep work

  • Place the moong dal in a colander. Wash well. Transfer to a mixing bowl, add 2 cups water and let it soak for 20 mins.
  • In the meantime, peel the ridge gourd and chop them into small chunks.

Instant Pot Ridge Gourd Dal

  • Place the inner pot into the Instant Pot. Plug in and press SAUTE mode on NORMAL. Set the timer to 10 minutes. Wait for the display to read HOT.
  • Add oil once the display reads hot. Allow it to heat up for 30 to 40 secs. When ready, add the mustard seeds and allow them to splutter.
  • Now, add the garlic, green chilis, cumin seeds and Chana Dal along with curry leaves and a dash of asafetida. Wait for the Dal to begin to brown and the chilis to blister.
  • Tip in the chopped and peeled ridge gourd and saute for 2 to 3 mins.
  • Once the gourd wilts down in volume, drain the soaked moong dal and add this to the inner pot along with water, salt and turmeric powder.
  • Stir to combine. Press CANCEL. Make sure that the sealing ring has been inserted properly into the lid. Close the Instant Pot.
  • Press PRESSURE COOK mode and set it on HIGH PRESSURE for 10 minutes. Allow the cooking cycle to complete and wait for the pressure to release naturally.
  • When the pressure releases, press CANCEL. Open the Instant Pot, mash the dal gently with a soup ladle. Now, start the Instant Pot on SAUTE mode for 2 mins and allow the dal to simmer.
  • As soon as the Saute cycle is complete, wait for the Dal to become warm. Stir in the lemon juice and finish with chopped cilantro.

Notes

  1. Soaking the Moong dal helps in faster cooking. In general, adding salt to lentils while cooking hinders the cooking process. I recommend soaking to avoid this.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 142kcal | Carbohydrates: 22g | Protein: 8g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 746mg | Potassium: 88mg | Fiber: 3g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 58mg | Calcium: 59mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Dal Recipes

Restaurant Style Shahi Paneer

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Shahi Paneer is a rich and luscious dish that uses chunks of Indian cottage cheese, nuts and a creamy gravy base. Serve this with Rotis, Naan or any rice of your choice.

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creamy shahi paneer served in a black wok
Shahi Paneer, as the name suggests, is truly a royal dish!

What is Shahi Paneer?

Shahi paneer is a curry fit for royalty as the name suggests. Shahi refers to Mughals and this is a Mughalai dish that uses a mix of rich ingredients.

We are not big fans of onion tomato gravy based paneer dishes. Somehow, i find it too sweet or too sour when i order them at a restaurant. But Shahi paneer is something we all love.

There are many versions of this popular Paneer dish. Some recipes call for adding yogurt while others use cream. Certain versions dont use tomatoes too.

This naturally gluten free dish called Shahi Paneer packs a punch in terms of flavor and taste
Enjoy Paneer Shahi Korma with carbs of your choice

The shallow fried cubes of paneer swathed in that rich , smooth and silky gravy is a treat indeed.

However, making shahi paneer is a bit time consuming. But it is worth the effort. Any number of efforts is worth this decadence.

Ingredients

  • A spice powder – that uses aromatic Indian spices including peppercorns, star anise and black cardamom. Our recipe begins with the prep work for this ground spice mix.
  • Onion and tomatoes – are used for creating the body for this dish. 
  • Aromatics like ginger and garlic along with other spices
  • Cashews – for richness. (check variations for more substitute ideas)
  • Paneer – you can use both low fat and regular fat paneer for this dish. 
  • Milk – to adjust consistency and add a subtle hint of sweet.

Variations

  • Cashews can easily be substituted with soaked pumpkin or melon seeds. Almonds are a great substitute here too.

  • Vegan Shahi Paneer – Non dairy milk like soy or almond milk will work great here as well.If you want to make this a completely vegan recipe, then use tofu instead of paneer, add non dairy milk or soy cream and use oil as the fat for frying.

  • You can also use vegetables like potatoes, peas, carrots, cauliflowers, green beans and mushrooms to make mixed Shahi vegetable curry.

Leftovers, storage and shelf life

  • Leftover Shahi Paneer can be stored for upto 1 day in the fridge and for 2 week in the deep freezer.
  • Another easier option will be to just make the Shahi gravy and freeze this in soup containers. Whenever you want to make this dish, thaw the gravy, add the fried paneer cubes and your dish will be ready.
  • If you want to freeze this curry, I recommend not adding paneer to it. You can add the paneer just before serving.

Success Tips

  • Black pepper is what makes this velvety curry a delight. Please dont skip any of the spices mentioned in this recipe.
  • I recommend adding Roma tomatoes or tomatoes that are slightly sweet for this recipe. Tangy tomatoes do not work as well here. 
  • Personally, I prefer adding cream or milk. You can use yogurt in a pinch but there is always the risk of the gravy curdling when yogurt is used.
  • How to cut the Paneer for this? – thick chunks that are cubes is what we need here. We need to create some surface area to make the frying even and quick. For this reason, thick cubes of paneer or thick but 1 inch  rectangular slabs of paneer are better here.

More Paneer Recipes

Directions

Dry roast all spices in a pan until fragrant. Let cool and grind to a smooth powder. Set aside.

SHAHI PANEER STEPWISE
Roasting spices and making this spice blend is an essential step to getting a great Shahi Paneer

Heat a pan with 1 tbsp oil. Add paneer cubes and fry till golden on all sides. Turn them over using tongs and do this on low flame. Drain and set aside.

SHAHI PANEER STEPWISE

Heat the same pan with 2 tsp oil. Add cashews and fry till golden. Drain. Add garlic and ginger. Fry till garlic begins to brown.

Add the onions and fry till pink. Let cool. Add this to a blender along with the cashews. Blend to a smooth paste.

SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE

Heat the same pan. Add 1 tbsp oil. Bring down flame to medium and the ground paste. Now cook this till it becomes a light brown color.

Do not leave the gravy unattended. It will burn. Keep stirring while this cooks.

Once it changes color, add the ground masala and the remaining spice powders and mix well. Cook for 2 mins. 

By now you will see that the gravy has become a thick paste and also reduced in volume.

SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE

Add tomato puree and continue to cook till raw smell of tomato goes away. Takes 4 -5 mins. Once done add salt and sugar. Mix well.

SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE

Once done, add the milk and stir to combine. Add paneer cubes at this stage, mix and simmer for 2 mins on low flame.

SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE
SHAHI PANEER STEPWISE

Your Shahi Paneer is now ready.

chunks of fried paneer simmered in a rich Shahi gravy and served with a garnish of green chilis and ginger on top
Restaurant style Shahi Paneer is ideal for any celebrations!

 

SHAHI PANEER
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Shahi Paneer Recipe| Side Dish For Flatbreads

Shahi Paneer- a rich and decadent curry with succulent paneer. Pairs well with roti, naan and kulcha
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Mains
Cuisine: North Indian
Servings: 3
Calories: 571kcal
Author: Anusha Praveen

Equipment

  • 1 3 qt deep frying pan
  • 1 Blender

Ingredients

  • 1.5 cups Paneer cubes
  • 1/2 cup Milk
  • 1 cup finely chopped Onions
  • 1 cup Tomato Puree I recommend using Roma Tomatoes
  • 1 inch Ginger minced
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Chili powder
  • 8 Cashews
  • Salt to taste
  • 1 tsp Sugar
  • 3 tbsp Ghee or oil
  • 1 tbsp Coriander leaves for garnish
  • To roast and grind:
  • 7 White pepper corns
  • 1/2 inch Cinnamon stick
  • 2 cloves
  • 1 Bay leaf torn
  • 1/2 Star anise
  • 1 pod black cardamom discard peel

Instructions

  • Dry roast all spices in a pan until fragrant. Let cool and grind to a smooth powder. Set aside.
  • Heat a pan with 1 tbsp oil. Add paneer cubes and fry till golden on all sides. Turn them over using tongs and do this on low flame. Drain and set aside.
  • Heat the same pan with 2 tsp oil. Add cashews and fry till golden. Drain.
  • Add ginger.
  • Add the onions and fry till pink. Let cool. Add this to a blender along with the cashews. Blend to a smooth paste.
  • Heat the same pan. Add 1 tbsp oil. Bring down flame to medium and the ground paste.
  • Now cook this till it becomes a light brown color. Do not leave the gravy unattended. It will burn. Keep stirring while this cooks.
  • Once it changes color, add the ground masala and the remaining spice powders and mix well. Cook for 2 mins.
  • Now, add tomato puree and continue to cook till raw smell of tomato goes away. Takes 4 -5 mins. Once done add salt and sugar. Mix well.
  • Once done, add the milk and mix well.
  • Add paneer cubes at this stage, mix and simmer for 2 mins on low flame.
  • Your Shahi Paneer is now ready.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 571kcal | Carbohydrates: 21g | Protein: 20g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 118mg | Sodium: 77mg | Potassium: 586mg | Fiber: 3g | Sugar: 10g | Vitamin A: 623IU | Vitamin C: 14mg | Calcium: 629mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Instant Pot Sweet Potato Black Bean Chili

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Instant Pot sweet potato and black bean chili is a true celebration of winter meals. Chunky sweet potatoes, black beans and an array of vegetables come together in this nutritious oil free meal.

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Sweet potato and black bean chili served in a bowl with different toppings
This healthy sweet potato bean chili is so easy to make in the Instant Pot

Vegetarian Chili

exists! After all, why should making chili be limited to ground beef or turkey, right? Sweet potatoes and vegetables like corn and bell peppers come together with black beans in this hearty and healthy winter meal.

This recipe is a vegan and gluten free Chili recipe. Added bonus is that it has no oil.

Dump and Go Recipes

like these are a Godsend on busy weeknights. In under an hour, you have a healthy, wholesome and meal ready. 

Since you do not need to sauté anything in this recipe, it is a stellar dump and go recipe that can be batch cooked. So much time saved, IMHO.

Some Easy Dump & Go Recipe Inspiration

Ingredients 

  • Aromatics like onions and garlic and salt
  • Vegetables like sweet potatoes and bell pepper
  • Canned black and pinto beans – use canned kidney beans or white beans as a substitute
  • Spices – cumin, paprika give this a well rounded flavor
  • Canned tomatoes and vegetable broth – is the base we will use to cook this.
  • Avocadoes, vegan sour cream, Nachos and jalapenos – all are lovely toppings

Variations

  • More vegetables like carrots, celery, zucchini or squash will add more body and texture to this recipe.
  • Switch up the protein- add other canned beans like kidney beans, navy beans or even garbanzo beans. 
  • Lentils instead of canned black beans – is a delicious variation. Use canned green lentils or brown lentils.
  • Fortify it further by adding more sources of protein. You can add shredded tofu, cooked soy curls or use cottage cheese as a topping. If you choose to add tofu or soy curls, make sure to adjust the seasoning too.
  • Where I live, fire roasted tomatoes are hard to come by. So, I have used regular canned tomatoes here. I must add, fire roasted tomatoes are amazing in Chili. If you can source them, go for it!

Cocoa powder in Chili

is definitely a thing. Yep. I have developed a deep love for this winter meal. And adding some cocoa to any Chili is a game changer. It adds depth, character and a unique flavor. 

Try it to believe it. You need some good quality unsweetened cocoa powder to add some richness to your Chili.

And less is more here. For a batch like this one, you only need less than a tbsp. I recommend starting with the smallest amount and then adding more if you want a richer taste.

Crockpot Chili or Stovetop Chili

Don’t have an Instant Pot? No problem. This recipe can be easily cooked in the Crockpot or a slow cooker too.

How to make Vegetarian Chili in the Crockpot?

  • To a 6 quart Crockpot, add all the vegetables and beans along with the aromatic and spices.
  • Stir in the tomatoes and vegetable broth.
  • Cook on low for 5 to 6 hours or on high for 3 to 4 hours.
  • When done, garnish with cilantro and serve with your favorite toppings.

Stovetop Vegetarian Chili

  • Add 1.5 tbsp oil to a 6 quart heavy bottomed pan. I prefer my Dutch oven for this.
  • When hot, add the onions and garlic and saute till the garlic begins to brown.
  • At this stage, add the ground spices, reduce the heat and continue to saute for 30 seconds, allowing the spices to bloom.
  • Now, add all the vegetables, beans, maple syrup and cocoa powder. 
  • Stir in the tomatoes along with the vegetable broth. 
  • Cook on low heat until the sweet potatoes are completely cooked through. This takes roughly 30 mins.
  • When done, garnish with chopped cilantro. Serve with your choice of toppings.
a close up shot of vegetarian sweet potato chili served in a bowl with nachos as toppings
This easy and flavor packed sweet potato bean chili is vegan and GF

Serving suggestions

  • We love Chili as is. But a few toppings definitely take it up a notch. Chopped avocados, Tortilla chips, sour cream, hot sauce and salsa are all excellent with this.
  • Sides that you can try with this to make it a complete meal – chilli crisp broccoli, roasted cherry tomatoes, air fried tofu, a light salad like this Shirazi 
  • Mexican cornbread is yet another classic accompaniment.
  • Fancy something more? Then, make a melty grilled cheese, go ahead and dunk it in your chili. 

Make ahead, storage and freezing

  • You can make this Chili well ahead of time and store it in an air tight container in the fridge for up to 5 days.
  • Reheat only as much as required over gentle heat and serve hot.

How to freeze vegetarian Chili?

  • Allow the chili to completely cool down.
  • Divide into 1 cup portions, transfer to freezer safe soup containers or bags. 
  • Label and freeze.
  • To thaw, leave the desired quantity in the fridge overnight. Next day, heat gently in a sauce pan and serve hot.
  • Alternatively, for a quick thaw, place in the microwave and defrost.
  • Frozen vegetarian Chili lasts for 3 months.
  • As always, do not refreeze thawed food.
vegan Chili made with sweet potatoes served in a bowl with toppings like avocado, lime and chopped cherry tomatoes
Healthy Chili served with toppings is a great weeknight meal

More Instant Pot Meals

How to make Vegetarian Chili in the Instant Pot?

Prep all the ingredients necessary for the recipe. Drain the canned beans, rinse and set aside. Insert the inner pot into the Instant Pot. 

Add the onions, garlic followed by sweet potatoes, canned beans, ground spices, salt, maple syrup and cocoa powder.

Tip in the canned chopped tomatoes and vegetable stock along with the lime juice. Stir to combine.

Make sure the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot and set the VALVE to SEALING.

Plug in, set the Instant Pot to PRESSURE COOK on HIGH PRESSURE for 30 minutes. Alternatively, use the BEAN/CHILI preset.

Allow the cooking cycle to complete. When done, wait for 15 minutes and then do a gradual QUICK PRESSURE RELEASE. 

When the pressure has released, open the lid and mash the chili using a potato masher for a couple of times. 

Set the Instant Pot to SAUTE MODE on NORMAL setting for 2 to 3 mins. Towards the end of the SAUTE cycle, garnish with chopped cilantro.

As soon as the SAUTE cycle is complete, serve hot with toppings of your choice.

Sweet potato and black bean chili served in a bowl with different toppings
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Sweet Potato Black Bean Chili

Easy and healthy sweet potato chili made in a jiffy in the Instant Pot. This vegan and gluten free Chili is a sure shot weeknight dinner win.
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course, Mains
Cuisine: American
Servings: 4
Calories: 320kcal

Equipment

  • 1 six quart Instant Pot

Ingredients

  • 1 c diced onions
  • 4 cloves garlic chopped
  • 1.5 c chopped bell peppers you can use a combination of all colors
  • 1 can black beans drained and rinsed 14 oz can used here
  • 1 can pinto beans drained and rinsed 14 oz can used here
  • 1/2 pound sweet potato peeled and chopped into cubes
  • 1 tbsp smoked paprika
  • 1 tbsp Chipotle seasoning
  • 2 tsp ground cumin
  • 2 tsp cocoa powder unsweetened
  • Salt to taste
  • 1 can diced tomatoes I have used a 14 oz can here
  • 2 cups vegetable stock
  • 1.25 tbsp lime juice
  • 1/4 c chopped cilantro

To serve-

  • 1 Avocado chopped into chunks
  • 1/4 cup vegan Sour cream
  • 1/2 cup Tortilla chips
  • 1/2 cup cherry tomatoes halved
  • 4 lime wedges

Instructions

  • Prep all the ingredients necessary for the recipe. Drain the canned beans, rinse and set aside. Insert the inner pot into the Instant Pot.
  • Add the onions, garlic followed by sweet potatoes, canned beans, ground spices, salt, maple syrup and cocoa powder.
  • Tip in the canned chopped tomatoes and vegetable stock along with the lime juice. Stir to combine.
  • Make sure the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot and set the VALVE to SEALING.
  • Plug in, set the Instant Pot to PRESSURE COOK on HIGH PRESSURE for 30 minutes. Alternatively, use the BEAN/CHILI preset.
  • Allow the cooking cycle to complete. When done, wait for 15 minutes and then do a gradual QUICK PRESSURE RELEASE.
  • When the pressure has released, open the lid and mash the chili using a potato masher for a couple of times.
  • Set the Instant Pot to SAUTE MODE on NORMAL setting for 2 to 3 mins. Towards the end of the SAUTE cycle, garnish with chopped cilantro.
  • As soon as the SAUTE cycle is complete, serve hot with toppings of your choice.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 320kcal | Carbohydrates: 52g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 796mg | Potassium: 989mg | Fiber: 11g | Sugar: 14g | Vitamin A: 11296IU | Vitamin C: 104mg | Calcium: 120mg | Iron: 4mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Dry Fruit Ladoo (vegan)

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Dry fruit Ladoos are healthy, energy packed snacks that double as dessert too. These sweet treats made with an assortment of nuts and dried fruit are effortless to make and is ideal for beginners.

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healthy dry fruit ladoos served against a backdrop of mixed nuts
Free from refined sugar, these Ladoos are perfect for any ocassion

Ladoos or energy balls,

no matter how you choose to call them, these are delightful. I often pack these as a school snack or serve it as an afterschool snack along with a sandwich.

Oh, did I mention? They come in handy when I am craving for something sweet or right around the time the 4 pm pangs strike. 

Ingredients

  • Dates and figs – any variety of dates will work here as long as they are soft. Even though Medjool is great, they cost a bomb. So, dont sweat it and feel free to use any soft variety.
  • Nuts – I have used a combination of pistachios, almonds, cashews and walnuts. Pecans, macadamia and hazelnuts are absolutely delightful too. 
  • Cardamom – for flavor. 
  • Coconut oil – for greasing your hands if you find them too sticky to roll. You don’t need more than 2 tsp here.

Make ahead, storage and shelf life 

  • Ideal for weekly meal prep- You can make these Ladoos well ahead of time. They keep fresh for a week in the fridge and for 3 days at room temperature.
  • To store, use air tight glass jars. Ensure that you handle them with clean and dry hands. Moisture free and sterilized containers are ideal. 

A great favor idea 

Considering that these are so easy to make, they are fantastic as a favors or return gifts. You can place each Ladoo in a small muffin liner and pack it with other goodies.

Or, you can just place it in a tray neatly and serve as a quick sweet treat in a party or a gathering.

Variations

  • All sorts of nuts – work in this recipe. From pistachios to cashews, there is literally no nut that wont work here.
  • Add seeds for more nutrition- Toasted seeds add so much flavor, texture and bite to these little energy bites. I recommend flax seeds, pumpkin seeds and sunflower seeds. Sesame is a favorite here too.
  • Dried fruits – that can also be added include dried apricots, dried prunes and dried mangoes. Craisins or dried cranberries have an inherent sour taste and do not work so well here.
  • Desiccated coconut – my version does not have any coconut added to it. But you can definitely add upto 1/4 cup here if you like the flavor of coconut.
  • Flavors like vanilla, cardamom and cinnamon make them even better. Add a splash of some good quality bourbon vanilla while blending the dried fruit. When adding cardamom and cinnamon, go for ground cinnamon or cardamom. They are easier to incorporate.

Pro Tips

  • Proportion of dried fruit and nuts is key to getting these Ladoos right. Adding more dried fruit will make them stickier while rolling. More nuts will make them crumbly, not allowing you to roll them well.
  • Chopping up the nuts and fruit help in easier toasting and blending.
  • Toasting the nuts and seeds not only improves the flavor but also the shelf life.
  • While you blend the fruit and nut, make sure to stop the blender every now and then. This prevents the blender from heating up.
  • If you find them sticky while shaping or rolling, grease your palms with coconut oil. 
  • You can also shape them into bars instead of rolls. To do this, line an 8 inch brownie pan with a parchment paper. Press the ground mixture into the lined tin and spread them out evenly. Cut into bars.
easy and beginner friendly dry fruit and nuts ladoos in muffin liners, lined and served on a tray with nuts beside them
These Ladoos are protein-rich and ideal for snacking

Method 

Pit the dates and chop them into small pieces. Similarly, prep the remaining dried fruit. Heat a heavy bottom cast iron pan. Add the prepped dried fruit to the pan and heat them on low heat till they become soft.

This takes roughly 3 to 4 minutes. When ready, transfer them to a plate and let it cool. 

In the meantime, add the nuts to the pan. Reduce the heat to the lowest. Continue to toast the nuts until fragrant. Again, this takes 4 to 5 minutes. 

Do not step away from the pan while you do both of these steps since both dried fruits and nuts tend to burn quickly. 

When the nuts are toasted, transfer to a plate and allow them to cool down. This is important. If you add the hot nuts and dried fruit to the blender, it is likely that your blender’s motor or its parts may burn. 

how to make dry fruit ladoos?

Now, add the toasted nuts along with the green cardamom and pulse them for a few times. Do not grind them too finely. When we do this, the nuts will start releasing fat and break down into nut butter.

What we are aiming for is just powdered nuts. When the nuts are done, add the fruit mixture to the blender. Pulse a few times to bring them altogether.

how to make dry fruit ladoos?

Transfer the ground mixture to a mixing bowl. 

Pinch lemon sized portions from the dough, shape into a ball and place in a muffin liner. 

how to make dry fruit ladoos?

Dry fruit Ladoos are ready. Read our variations for more twists and check out storage and shelf life information at the beginning of this post.

healthy dry fruit ladoos served against a backdrop of mixed nuts
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Dry Fruit Ladoo

Healthy, refined sugar free, energy packed treats made with an assortment of dried fruits and nuts.
Servings: 12 pieces
Calories: 112kcal

Ingredients

  • 1/4 cup walnuts
  • 1/4 cup almonds
  • 1/3 cup cashews
  • 1/8 cup pistachios
  • 10 dried figs chopped into quarters
  • 20 dates pitted and chopped roughly
  • 4 green cardamoms

Instructions

  • Pit the dates and chop them into small pieces. Similarly, prep the remaining dried fruit.
  • Heat a heavy bottom cast iron pan. Add the prepped dried fruit to the pan and heat them on low heat till they become soft.
  • This takes roughly 3 to 4 minutes. When ready, transfer them to a plate and let it cool.
  • In the meantime, add the nuts to the pan. Reduce the heat to the lowest.
  • Continue to toast the nuts until fragrant. Again, this takes 4 to 5 minutes.
  • Do not step away from the pan while you do both of these steps since both dried fruits and nuts tend to burn quickly.
  • When the nuts are toasted, transfer to a plate and allow them to cool down.
  • If you add the hot nuts and dried fruit to the blender, it is likely that your blender’s motor or its parts may burn.
  • Now, add the toasted nuts along with the green cardamom and pulse them for a few times.
  • Do not grind them too finely. When we do this, the nuts will start releasing fat and break down into nut butter.
  • When the nuts are done, add the fruit mixture to the blender. Pulse a few times to bring them altogether.
  • Transfer the ground mixture to a mixing bowl.
  • Pinch lemon sized portions from the dough, shape into a ball and place in a muffin liner.

Notes

To make the best Ladoo, try these tips-
 Use the pulse mode in the blender while grinding the nuts and dates +fig mixture. This helps in maintaining the texture.
Grind in short bursts to prevent your blender from heating up if you are making a large batch .
While sautéing the figs and dates, do it on low heat to avoid burning. Skip this step if you are using just Medjool dates or if your dates and figs are soft.
Your dates, figs and nuts must be 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.

Nutrition

Calories: 112kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 2mg | Potassium: 199mg | Fiber: 3g | Sugar: 11g | Vitamin A: 8IU | Vitamin C: 0.4mg | Calcium: 31mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Sweet Treats

Aloo Pyaz (Potato Onion Curry)

By 3 Comments

Aloo Pyaz ki Sabzi is the answer to all the weeknight curry woes. This simple homestyle Indian curry uses potatoes and onions. Serve this with Rotis or even rice for a hearty, homecooked meal.

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Aloo Pyaz curry served in a black bowl with cilantro at the back.
Aloo Pyaz Sabzi is a homestyle curry ideal for everyday meals

Potatoes, Onions

are simply indispensable. Can you imagine your pantry without them? There are days when we have just these two lying around. This curry recipe is for those times. Almost any variety of onions or potatoes work well for this recipe. 

Naturally gluten free, this recipe can be easily made into a plant based dish too. Please read my variations for more details.

In my Baroda times, my cook taught me so many recipes that are common in Gujarat and Rajasthan. This recipe is one among them. According to her, it is commonly made in Jaipur regions.

[feast_advanced_jump_to]

Ingredients

  • A combination of potatoes and onions – use any kind here.
  • Oil + basic Indian spices like cumin seeds to get our curry base going 
  • Onions, ginger and garlic along with tomatoes for the gravy
  • Ground spices
  • Yogurt – use vegan yogurt in a pinch for a plant based curry recipe
  • Cilantro for garnishing

 

Shelf life, storage and freezing

  • This curry keeps well in the fridge for 3 to 4 days when stored in an air tight container. Which makes it ideal for meal planning for the week.
  • Freezing onion potato curry is very easy- Allow the curry to cool down fully. Divide into 1 cup portions. Transfer to freezer friendly containers, label and freeze. 
  • To thaw frozen curry, use the microwave. Or leave it in the fridge overnight and later reheat on gentle heat in a sauce pan before serving.
  • Frozen potato curry keeps well for 1 month.
  • You can make this curry 1 day ahead of time. The flavors develop beautifully and the dish becomes better the next day. 
  • Reheating this curry should always be done on low heat since it contains yogurt. Allow the curry to come to room temperature and then reheat gently.

Variations

  • Use other vegetables – like bell peppers, cauliflower, peas or carrots to make this a more nutritious dish.
  • Want a no tomato version? – Sure thing. This works just as well without the tomatoes too. Add 1/2 cup more yogurt than mentioned here to adjust the consistency of the curry.
  • Make it spicier by adding 2 slit green chilis while sauteeing the onions along with ginger garlic paste. 

Recipe Notes

  • For this recipe, I have boiled the potatoes and onions over the stovetop. You can also use pressure cooker to quickly boil them.
  • To make this fully plant based, use cashew or coconut yogurt instead of the regular dairy yogurt here.
  • Whisk the yogurt to smooth and allow it to come to room temperature before stirring it into the curry. This helps in preventing the yogurt from curdling.
  • Kasoori Methi flavors the curry beautifully. I highly recommend it but you may skip it if it is not easily available in your pantry. Instead, add more cilantro in the end.
Homestyle Indian potato onion curry served in a bowl with pooris at the background.
This easy onion potato curry with spices like cumin like true comfort food

 

How to make onion potato curry?

In a sauce pan, combine the peeled potatoes, chunks of onions and water. Bring this to a boil and continue to cook till the potatoes are fork tender. When done, set aside.

Heat oil in a heavy bottomed sauce pan with oil. Add the whole spices and wait for them to crackle. When done, add chopped onions along with ginger garlic paste.

Saute till the onions are pink and translucent. Now, add the spice powders along with salt. Stir to combine and cook on medium heat for 30 secs.

At this stage, drain the onions and potatoes. Add this to the sauce pan, mix gently to make sure that the spices coat them evenly. 

Next, add the tomato puree and mix gently. Continue to cook on low heat until the raw smell of tomatoes goes away. This takes about 5 to 6 mins. Add Kasuri Methi after this and mix gently to combine. 

Once done, take the curry off the heat, stir in the whisked yogurt and mix well. Return to the heat and simmer on low heat for 2 mins. Finish with Kasuri Methi and chopped cilantro.

Serve hot with Rotis, Parathas or some Naan.

Delicious Indian homestyle Onion Potato curry
Serve this simple potato curry with Roti or Jeera Rice

 

Aloo Pyaz curry served in a black bowl with cilantro at the back.
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5 from 1 vote

Aloo Pyaz Sabzi

Easy and comforting Indian onion potato curry that is delicious with Rotis, Naan or rice.
Prep Time10 minutes
Cook Time35 minutes
Course: Main Course, Mains, Vegetables
Cuisine: Indian, North Indian
Servings: 4
Calories: 172kcal

Equipment

  • 2 sauce pans

Ingredients

  • 300 grams Potatoes peeled and chopped into chunks
  • 150 grams onions peeled and chopped into bite sized pieces
  • 4 cups water
  • 1.25 tbsp oil
  • 1 tsp cumin seeds
  • 1 bay leaf torn
  • 3/4 cup finely chopped onions
  • 1/5 tsp ginger garlic paste
  • 2 green chilis serrano peppers are great here
  • 1.5 tsp Salt or to taste
  • 1 tsp ground turmeric
  • 1.5 tsp ground coriander
  • 1 tsp chili powder Add Kashmiri Chili powder for a less spicy version
  • 1/4 tsp Garam masala
  • 3/4 cup tomato puree I blended 2 tomatoes to do this. Canned tomato puree works just as well.
  • 3/4 tsp Kasoori Methi crushed (this is dried fenugreek leaves, available at Indian grocers')
  • 1/2 cup Yogurt whisked to smooth
  • 1.5 tbsp cilantro chopped finely

Instructions

  • In a sauce pan, combine the peeled potatoes, chunks of onions and water. Bring this to a boil and continue to cook till the potatoes are fork tender. When done, set aside.
  • Heat oil in a heavy bottomed sauce pan with oil. Add the whole spices and wait for them to crackle. When done, add chopped onions along with ginger garlic paste.
  • Saute till the onions are pink and translucent. Now, add the spice powders along with salt. Stir to combine and cook on medium heat for 30 secs.
  • At this stage, drain the onions and potatoes. Add this to the sauce pan, mix gently to make sure that the spices coat them evenly.
  • Next, add the tomato puree and mix gently. Continue to cook on low heat until the raw smell of tomatoes goes away. This takes about 5 to 6 mins.
  • Once done, take the curry off the heat, stir in the whisked yogurt and mix well. Return to the heat and simmer on low heat for 2 mins. Finish with Kasuri Methi and chopped cilantro.

Notes

For this recipe, I have boiled the potatoes and onions over the stovetop. You can also use pressure cooker to quickly boil them.
To make this fully plant based, use cashew or coconut yogurt instead of the regular dairy yogurt here.
Whisk the yogurt to smooth and allow it to come to room temperature before stirring it into the curry. This helps in preventing the yogurt from curdling.
Kasoori Methi flavors the curry beautifully. I highly recommend it but you may skip it if it is not easily available in your pantry. Instead, add more cilantro in the end.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 172kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 999mg | Potassium: 707mg | Fiber: 5g | Sugar: 7g | Vitamin A: 421IU | Vitamin C: 28mg | Calcium: 82mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Healthier Ragi Brownies (vegan, GF)

By 2 Comments

In case you are wondering after reading the title, yep, we are making brownies with Ragi aka finger millet. This post is a step by step guide to making some of the fudgiest, densest brownies using millet flour.

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brownies with finger millet flour and peanut butter
These millet based brownies are rich and dense
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Gluten free baking with millet flour

to say the very least is tricky. Millet flour has the tendency to absorb more liquid and cannot hold its shape due to the lack of gluten. Which is why baking with any kind of gluten free flour is a different game.

This is also the reason why you will observe that we will use denser fluids like maple syrup and coconut oil in this recipe.

Ingredients

This is a vegan friendly recipe that uses easily available pantry supplies.

  • Finger millet flour – use pearl millet flour as a substitute in a pinch. Finger millet flour is called as Nachni Aata or Ragi flour. You can find this in most Asian grocers.
  • Maple syrup – agave is a great substitute here.
  • Our usual leavening agent- baking powder
  • Vanilla for flavor
  • Brown sugar 
  • Coconut oil – this is our fat source here.
  • unsweetened almond milk to adjust the consistency of the batter
  • Peanut butter – to add some body and creaminess to the texture.
  • Flax meal + water – our egg replacement
  • Some good quality cocoa powder
  • Chopped walnuts and chocolate chips to make an already awesome brownie even awesome-r

Shelf life and storage

At room temperature, they keep well for 2 days. They last a week in the fridge and freeze beautifully for up to 3 months.

To freeze these brownies, slice them after cooling. Place in a baking tray and wait for individual pieces to freeze fully. When frozen, transfer to a freezer safe container or bag. Label with name and date. Freeze.

Thawing them in the microwave is the quickest and easiest way. Simply place the frozen brownies in a microwave safe bowl or dish. Thaw at high power for 30 to 40 secs.

Serving suggestions

Since these are originally vegan, I prefer serving them as is. But you could jazz things up a bit and serve them with a scoop of ice cream and some chopped berries by the side.

More Chocolate 

Millet flour brownies- Troubleshooting

Why are my brownies falling apart?

When we use too much liquid, the brownies tend to fall apart.

Can I use any gluten free flour for baking brownies?

I haven’t had the chance to test this recipe with regular gluten free flour. But you can definitely use most millet flours here.

Is peanut butter necessary?

Any nut butter will work here. Almond butter is a great option too. I won’t recommend skipping the nut butter because they really help in holding the brownies together.

My brownie batter is too thick. Should I worry?

If you think that the batter is too thick to the point that it looks like bread dough, you can add more almond milk to adjust the consistency. Some millet flours behave differently. I recommend adding almond flour by the tbsp. You can use upto 1/4 cup unsweetened nut milk here.

Method

Preheat the oven at 180 C for 10 mins. While this is getting done, put together the batter.

Line a 8 inch square baking pan with parchment paper. Leave an overhang by the sides so that you can remove the brownies easily once they are baked.

In a mixing bowl, combine ragi flour, salt, baking powder and mix well. Make sure its well incorporated.

Now, add the brown sugar and cocoa to this. Mix well using a balloon whisk. This is our dry mixture. Set aside.

 

 

Combine the maple syrup, coconut oil, almond milk and vanilla in a bowl. Add the flax meal and warm water to a bowl. Mix it into a slurry. 

Now, mix the flax meal mixture into the maple syrup mixture using a whisk. This is our wet mixture.

Add the wet mixture into our dry mixture. Stir well until you see no streaks of flour on the surface. You don’t really have to worry about over mixing because these are dense anyways.

When done, add the chopped walnuts and dark chocolate chips into the batter. Stir gently to combine.

 

You will have a thick and dense batter at this point. 

Pour the prepared brownie batter into the baking pan. Drop the peanut butter in big blobs on the batter. Use a skewer to swirl the peanut butter gently. 

Bake for 30 mins or until a skewer inserted comes out clean in a preheated oven at 180 C.

healthy gluten free vegan millet brownies
Ragi chocolate brownies are a fantastic snack or after school treat

healthier brownies using finger millet flour
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Ragi brownies

Rich and decadent vegan brownies using finger millet flour, walnuts and chocolate
Prep Time10 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: Fusion, International
Servings: 16 pieces
Calories: 135kcal

Equipment

  • 1 8 inch square baking pan
  • Parchment paper
  • 2 Mixing bowls
  • 1 Balloon whisk
  • 2 skewers
  • Oven

Ingredients

  • 150 grams Finger millet flour ragi flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 3/4 cup unsweetened almond milk
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 2 tbsp flax meal
  • 1/4 cup warm water
  • 1/4 cup chopped walnuts
  • 1/8 cup dark chocolate chips

Instructions

  • Preheat the oven to 180 C for 10 mins. While this is getting done, put together the batter.
  • Line an 8-inch square baking pan with parchment paper. Leave an overhang by the sides so that you can remove the brownies easily once they are baked.
  • In a mixing bowl, combine ragi flour, salt, and baking powder, and mix well. Make sure it’s well incorporated.
  • Now, add the brown sugar and cocoa to this. Mix well using a balloon whisk. This is our dry mixture. Set aside.
  • Combine the maple syrup, coconut oil, almond milk, and vanilla in a bowl. Add the flax meal and warm water to a bowl. Mix it into a slurry.
  • Now, mix the flax meal mixture into the maple syrup mixture using a whisk. This is our wet mixture.
  • Add the wet mixture to our dry mixture. Stir well until you see no streaks of flour on the surface. You don't really have to worry about over-mixing because these are dense anyways.
  • When done, add the chopped walnuts and dark chocolate chips into the batter. Stir gently to combine.
  • You will have a thick and dense batter at this point.
  • Pour the prepared brownie batter into the baking pan. Drop the peanut butter in big blobs on the batter. Use a skewer to swirl the peanut butter gently.
  • Bake for 30 minutes or until a skewer inserted comes out clean in a preheated oven at 180 C.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 135kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.01mg | Sodium: 120mg | Potassium: 106mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 0.04mg | Calcium: 53mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Bread Upma Recipe

By 6 Comments

Bread Upma is the Indian way to use up stale bread. This easy recipe is ideal as an accompaniment to Chai, a light breakfast or packed as lunch.

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Indian style bread upma served in a black bowl with a lemon wedge
Serve this Bread Upma with Chai!
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Bread Poha and its Avatars

Probably a leftover repurposing idea in the beginning, this simple recipe often reminds me of the ever popular Thanksgiving stuffing idea. I mean, come on, how very different is the concept, right?

My friends from the northern parts of India used to call this as Bread Poha or Seeyali. I am sure that every region in India will have a local moniker for this. 

Ingredients

To put it simply, this is like a stir fry made using stale white bread, some spices that you will find in most Indian pantries, onions and tomatoes. 

  • Bread – is our main ingredient here. Ideally, stale, white bread is preferred. However, we also love sourdough or a fluffy and slightly sweetish bread like the Shokupan. You can always use wholegrain or whatever you fancy too.
  • Oil – I recommend using a neutral flavored vegetable oil here.
  • Spices– My version is a south Indian spin. So, it is only appropriate that I use mustard seeds and the likes from my spice box, right? Read the variations in the post for more ideas 🙂
  • Ginger makes this replete with flavor.
  • Ground spices and aromatics – to elevate the taste, aroma and flavor.
  • A squeeze of lemon and ground cilantro  – because they make everything better, IMHO.

Tomato Blues Tips

  • Using stale bread is key to getting this straightforward dish right. For best results, I recommend white bread.

Variations

  • Switch up the spices– you can play around with a variety of spices here. Use just cumin seeds and proceed with the entire recipe. Feeling fancy? You can also try exotic spice blends like Ras al Hanout or Tajine here, because why not?
  • Add more vegetables- to fortify this otherwise carb heavy dish. Grated carrots, peas, chopped bell peppers are all fantastic here.
  • Amp up the protein – toss in some shredded tofu or soy chunks. Adjust the seasonings accordingly because both tofu or soy chunks need more seasonings and spice.
  • Experiment with different breads – personally, I love using a rustic sourdough for this dish. The result is a toothsome melange of stale bread that has soaked up all the flavors but with a subtle tang. Ooh..delightful!
  • Bake it up- place the prepared bread upma in a deep casserole. Sprinkle some shredded cheese (think Pepper Jack, Ripe Cheddar or Mozzarella). Bake in a preheated oven at 180 C for 5 to 6 mins. You will have a cheesy casserole that is very desi!

Serving suggestions 

  • My family loves indulging in this with some piping hot Chai.
  • Make this a part of any high tea menu by adding some muffins, pies or samosas.
  • Serve this with some fruit salad and a milkshake. This is a brilliant after school snack idea.
  • Pack this as lunch along with a fresh vegetable salad for a wholesome afternoon meal.
soft and moist bread upma made with stale bread- served in a black bowl.
Ideal for brunch, high tea or as an afterschool snack

Method

Chop the bread slices into 1 inch pieces. I prefer retaining the crust. You can discard them if you please.

Heat a pan with oil. Add the mustard seeds and fennel seeds. Once they splutter, add broken white urad dal and allow it to brown.

Now, add slit green chilis, chopped ginger and curry leaves. Mix everything and saute till the green chilis blister.

how to make bread upma step by step?

Add the chopped onions along with salt and turmeric, stir and combine. Continue cooking the onions till they become pink and translucent.

Next, add chopped tomatoes along with Kashmiri chili powder. Mix well and cook till tomatoes disintegrate into a mush. Do this on medium flame, stirring every now and then, to avoid burning.

When the tomatoes are done cooking, add the chopped bread pieces and toss well to coat the bread pieces are coated evenly with the onion tomato mixture. 

Cook for 3 to 4 minutes on low heat. This will allow the flavors to meld with the bread and allow it to soak up any moisture released by the tomatoes. 

Finish with a squeeze of lime juice and finely chopped cilantro. Serve hot.

South Indian inspired bread poha served in a deep bowl set against a black backdrop
Serve Bread Poha with a cup of steaming hot chai

soft and moist bread upma made with stale bread- served in a black bowl.
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Bread Upma

Bread Upma, also called as Bread Poha, is desi style light meal made with stale bread, some basic spices, onions and tomatoes. Ideal as breakfast, brunch or even on your high tea menu.
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast, Breakfast/ Brunch
Cuisine: Indian
Servings: 4
Calories: 237kcal

Equipment

  • 1 Heavy bottomed pan

Ingredients

  • 8 slices white bread stale, day old bread is best
  • 1.5 tbsp neutral vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1.25 tsp broken white urad dal
  • 6 green chilis slit lengthwise (use fewer or more depending on your heat preference levels)
  • 1 tsp finely chopped ginger
  • 12 curry leaves
  • 1 cup finely chopped onions
  • Salt to taste
  • 1 tsp ground turmeric
  • 1 cups finely chopped tomatoes ripe red ones are ideal
  • 1 tsp Kashmiri chili powder
  • 1 tbsp lime juice or lemon juice
  • 2 tbsp finely chopped cilantro

Instructions

  • Chop the bread slices into 1 inch pieces.
  • Heat a heavy bottomed frying pan with oil. Add the mustard seeds and fennel seeds. Once they splutter, add broken white urad dal and allow it to brown.
  • Now, add slit green chilis, chopped ginger and curry leaves. Mix everything and saute till the green chilis blister.
  • Add the chopped onions along with salt and turmeric, stir and combine. Continue cooking the onions till they become pink and translucent.
  • Next, add chopped tomatoes along with Kashmiri chili powder. Mix well and cook till tomatoes disintegrate into a mush. Do this on medium flame, stirring every now and then, to avoid burning.
  • When the tomatoes are done cooking, add the chopped bread pieces and toss well to coat the bread pieces are coated evenly with the onion tomato mixture.
  • Cook for 3 to 4 minutes on low heat. This will allow the flavors to meld with the bread and allow it to soak up any moisture released by the tomatoes.
  • Finish with a squeeze of lime juice and finely chopped cilantro. Serve hot.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

Calories: 237kcal | Carbohydrates: 37g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 476mg | Potassium: 249mg | Fiber: 6g | Sugar: 8g | Vitamin A: 590IU | Vitamin C: 78mg | Calcium: 143mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Breakfast Ideas

Ven Pongal (Khara Pongal)

By 2 Comments

Ven Pongal or Khara Pongal is a classic Tamil dish. Made with raw rice, moong dal and spices like cumin and peppercorns, this is like a cousin to the Kichdi. This is a step by step guide to make this iconic dish.

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South Indian Ven Pongal served on a banana leaf
Ven Pongal is not just delicious but also a wholesome meal
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Yellow Moong Dal and Raw Rice

are the two main ingredients in this popular recipe. Also known as Ghee Pongal, Khara Pongal or just Pongal, this is something that is usually served for breakfast. As it is a rich dish replete with ghee and cashews, we prefer this as a brunch.

Ingredients

This is one of those dishes where the ingredients list is not long and at the same time, each element plays a crucial role in the end dish. 

  • Raw rice – In Tamil Nadu, where this rice dish is incredibly popular, we use a new crop of raw rice. Generally, new rice crops tend to cook faster and to a mush easily. Local rice grocers sell something called as “Pongal Arisi” too. 
  • Moong Dal – split yellow moong dal is what I call the perfect addition to rice. And this dish is no exception. 
  • Spices – peppercorns, cumin seeds and asafetida are the only spices used in this.
  • Aromatics- ginger is an absolute must in this recipe. Not only does it add an earthy sharpness but also helps digest this otherwise carb heavy meal.
  • Water – This dish has to be gooey, slightly runny and cooked to a mush. So, the water and rice ratio is important to achieve this consistency.
  • Cashews– can they ever go wrong anywhere? For me, cashew nuts elevate this simple dish to a new level. 

Vegan Ven Pongal

A few years back, this wouldn’t even have been heard of. Because Ghee and Pongal go hand in hand, no one can imagine this in a vegan Avatar. 

However, times change. Lifestyle changes surround us. And if that calls for a vegan version, why not?

Sadly, using oil in this recipe will just not give the same flavor. However, vegan Ghee comes very close in terms of flavor. If you want to veganize this dish, I recommend using vegan ghee. 

Vegan butter, oil and margarine will not work.

Can I skip cashews in Pongal?

If you are allergic to cashews, then yes. Please feel free to omit them. Having said that, I must reiterate that cashews elevate this simple rice and dal medley to a par excellence experience.

Variations

  1. Seeraga Samba is a beautifully aromatic substitute for the raw rice mentioned here. I make Seeraga Samba Pongal and add 1/2 cup milk along with water to cook it. The result is a delectable delicately flavorful Pongal.
  2. Many houses follow different proportions of rice and dal. A ratio of 1:1 rice and dal as well 1: 1/2 will also work well here.
  3. During festivals, we make the same recipe but use Toor Dal instead. In our family, we call it Huggi. 
  4. My mother in law adds turmeric powder and green chilis while my mom adds turmeric powder to this. I do not add both but I highly recommend that too!

Recipe Notes

  1. Raw rice – medium grained Ponni or Sona Masoori is your best bet here.
  2. To bring out the nuttiness in the dal, you can roast it for a few mins on low heat before washing it and adding it along with the rice.
  3. I recommend adding the roasted cashews just before serving. This helps keep their crunch intact.
  4. Many kids do not like finding whole black peppercorns. Adding coarsely crushed pepper is a practical way to get the kids to eat the pepper.
  5. Curry leaves play a vital role in any savory Pongal. Highly recommended but in case you cannot source them, feel free to use dried curry leaves or skip.
  6. Asafetida is not gluten-free. For this reason, I will not call this dish gluten free. If you are using compound asafetida (Kootu Perungayam in Tamil), then this is gluten free.
  7. The rice to water ratio is key to nailing the consistency here. But in case your Pongal does not cook to a mush, you can adjust the consistency by adding boiling hot water once its done and bring it to a gentle simmer.
  8. If you rice is an old crop, you will need more water to bring a mushy consistency.
  9. My top tip to avoid clumpy Pongal is to use a combination of oil and ghee while cooking. This helps keep the Pongal mushy and without clumping up even after it becomes warm.

Leftovers, reheating and freezing

How to reheat Ven Pongal?

Usually, when it becomes warm or cools down, the texture and consistency changes too. The best way to reheat Ven Pongal is to add 1 cup of boiling hot water, stir well using a whisk and steam in the pressure cooker for 2 to 3 mins.

Alternatively, you can also do the steaming part in the Instant Pot. Check out how to steam in the Instant Pot here.

Pongal, both sweet and savory, freeze well. Frozen batches keep well for 2 months. As always, please do not refreeze after thawing.

What to eat it with?

Traditionally, Pongal, coconut chutney and Tiffin Sambar is a heavenly combination. But in our house, we like to eat this with something tangy. 

Very often, I make some Vatha Kuzhambu or eggplant Gotsu to serve alongside. Ideal lazy day accompaniments for this include tomato thokku, tomato garlic chutney or some regular tiffin sambar.

More Pongal Recipes

How to make Instant Pot Ven Pongal?

Cook rice and dal

Wash the rice and dal well. Discard all water used for washing.

To a deep cooking pot that is compatible with the Instant Pot, add the washed rice, dal, grated ginger, cumin and salt. Stir well.

how to make Ven Pongal in Instant Pot?
Cook Rice and Moong Dal with spices

Place the inner pot into your Instant Pot. Add 1.5 cups water to the inner pot of your Instant Pot. Now, insert a trivet and place the rice pot on the trivet.

Ensure that the sealing ring is fitted properly into the lid of the Instant Pot. Plug in the Instant Pot. Close the Instant Pot and turn the Valve to SEALING.

how to make Ven Pongal in Instant Pot?
Instant Pot Pot In Pot Cooking for Ven Pongal

Instant Pot settings and timings

Press PRESSURE COOK and set it on HIGH PRESSURE for 12 minutes. Allow the cooking cycle to complete. Once the cooking cycle is complete, wait for the pressure to release naturally.

how to make Ven Pongal in Instant Pot?

Temper Ven Pongal

While we wait for the pressure to release, we can get the other ingredients ready. Chop the cashews roughly or halve them. This helps in even and quick roasting. 

Crush the pepper, finely chop ginger and assemble other ingredients. 

Also, bring 2 cups of water to a boil. Use your tea kettle to do this. This cuts down time to a great deal.

When the pressure has released, heat a pan with ghee and oil. 

Once the oil and ghee has heated up, add the cashews and roast them in this until they turn golden. Drain and set aside. 

To the same pan, add the crushed pepper, chopped ginger, cumin seeds, asafetida, curry leaves and cook on low heat for 30 to 40 secs. Tip in the cashews to this and mix well. Remove the pan from heat.

how to make Ven Pongal in Instant Pot?
Tempering the Ven Pongal

Open the Instant Pot and remove the Pongal pot out. Add the tempered ingredients to the Pongal.

If you find the Pongal is not mushy or gooey, add 1 cup boiling water. Go in with a potato masher and mash everything well. This will adjust the consistency and texture.

At this stage, you can check for seasonings and add salt if required. When done, serve hot.

how to make Ven Pongal in Instant Pot?
Mashed and ready to serve

Pressure Cooker Pongal

To a 3 liter deep pressure pan or cooker, add the washed rice and dal along with water, cumin seeds, grated ginger and salt. Stir well.

Cook on medium heat for 5 to 6 whistles. Allow the pressure to release naturally. When you are waiting for the pressure to release, prep the other ingredients.

Heat a pan with ghee and oil. 

Once the oil and ghee has heated up, add the cashews and roast them in this until they turn golden. Drain and set aside. 

To the same pan, add the crushed pepper, chopped ginger, cumin seeds, asafetida, curry leaves and cook on low heat for 30 to 40 secs. Tip in the cashews to this and mix well. Remove the pan from heat.

Once the pressure releases, open the pressure cooker, tip in the tempered ingredients and mix well, mashing gently as you mix. 

If you find the consistency a bit too thick or tight, add 1 cup boiling water and continue to mix gently using a potato masher. Adjust salt at this stage if required. When done, serve hot.

Khara Pongal served with Vatha Kuzhambu on a banana leaf
Piping hot Pongal + Vatha Kuzhambu is bliss!

South Indian Ven Pongal served on a banana leaf
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Ven Pongal

Ven Pongal, also called as Khara Pongal is a popular South Indian breakfast dish made with rice and moong dal. Mildly spiced with pepper and cumin, this is comfort food at its best.
Prep Time10 minutes
Cook Time30 minutes
Course: Breakfast, Breakfast/ Brunch
Cuisine: Indian- South, South Indian, Tamil
Servings: 4
Calories: 389kcal

Equipment

  • 1 six quart Instant Pot
  • 1 Frying Pan
  • 1 set measuring cups and spoons

Ingredients

  • 1 cup Raw rice preferably Sona Masoori or Ponni
  • 1/2 cup yellow moong dal
  • 1 tsp finely chopped ginger
  • 1 tsp cumin seeds
  • 1/4 tsp asafetida
  • 2 tsp salt or to taste
  • 4.5 cups water

To Temper

  • 2 tbsp ghee
  • 1 tbsp vegetable oil
  • 3 tbsp cashew halves
  • 1 tsp grated ginger
  • 12 curry leaves
  • 2.25 tsp coarsely crushed black pepper
  • 1 tsp cumin seeds
  • 1/8 tsp asafetida

Instructions

Cook Rice and Moong Dal with spices

  • Place the inner pot into your Instant Pot. Add 1.5 cups water to the inner pot of your Instant Pot. Now, insert a trivet and place the rice pot on the trivet.
  • Ensure that the sealing ring is fitted properly into the lid of the Instant Pot. Plug in the Instant Pot. Close the Instant Pot and turn the Valve to SEALING.

Instant Pot Pot In Pot Cooking for Ven Pongal

    Instant Pot settings and timings

    • Press PRESSURE COOK and set it on HIGH PRESSURE for 12 minutes. Allow the cooking cycle to complete. Once the cooking cycle is complete, wait for the pressure to release naturally.

    Temper Ven Pongal

    • While we wait for the pressure to release, we can get the other ingredients ready. Chop the cashews roughly or halve them. This helps in even and quick roasting.
    • Crush the pepper, finely chop ginger and assemble other ingredients.
    • Also, bring 2 cups of water to a boil. Use your tea kettle to do this. This cuts down time to a great deal.
    • When the pressure has released, heat a pan with ghee and oil.
    • Once the oil and ghee has heated up, add the cashews and roast them in this until they turn golden. Drain and set aside.
    • To the same pan, add the crushed pepper, chopped ginger, cumin seeds, asafetida, curry leaves and cook on low heat for 30 to 40 secs. Tip in the cashews to this and mix well. Remove the pan from heat.
    • Open the Instant Pot and remove the Pongal pot out. Add the tempered ingredients to the Pongal.
    • If you find the Pongal is not mushy or gooey, add 1 cup boiling water. Go in with a potato masher and mash everything well. This will adjust the consistency and texture.
    • At this stage, you can check for seasonings and add salt if required. When done, serve hot.

    Notes

    Raw rice - medium grained Ponni or Sona Masoori is your best bet here.
    To bring out the nuttiness in the dal, you can roast it for a few mins on low heat before washing it and adding it along with the rice.
    I recommend adding the roasted cashews just before serving. This helps keep their crunch intact.
    Many kids do not like finding whole black peppercorns. Adding coarsely crushed pepper is a practical way to get the kids to eat the pepper.
    Curry leaves play a vital role in any savory Pongal. Highly recommended but in case you cannot source them, feel free to use dried curry leaves or skip.
    Asafetida is not gluten-free. For this reason, I will not call this dish gluten free. If you are using compound asafetida (Kootu Perungayam in Tamil), then this is gluten free.
    The rice to water ratio is key to nailing the consistency here. But in case your Pongal does not cook to a mush, you can adjust the consistency by adding boiling hot water once its done and bring it to a gentle simmer.
    My top tip to avoid clumpy Pongal is to use a combination of oil and ghee while cooking. This helps keep the Pongal mushy and without clumping up even after it becomes warm.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

    Nutrition

    Calories: 389kcal | Carbohydrates: 60g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 1188mg | Potassium: 144mg | Fiber: 5g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 60mg | Calcium: 57mg | Iron: 4mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    Cooking sweet and Ven Pongal together

    Practically, it is definitely a great way to minimise cooking time and effort when we cook both versions together. However, please note the following-

    1. Sometimes, the flavors seep into each other. We do not want cardamom flavors in our Ven Pongal, right?
    2. So, when cooking both together, make sure that the containers you use are closed before you pressure cooking.
    3. You can check out this Thinai Pongal post for an idea on cooking both versions together.

    Vegan Laksa Soup

    By Leave a Comment

    Laksa is a hearty noodle soup that is popular in south east Asian regions like Malaysia and Singapore. This post is a step by step guide to make this delicious soup the vegan way.

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

    healthy and hearty vegan laksa soup served with different toppings in a shallow bowl
    This easy vegan Laksa soup is delicious and filling
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    What is Laksa?

    Enjoyed all year round in Singapore and Malaysia, this is a curry noodle soup that usually has some form of meat. What makes this south east Asian classic unique is the use of fresh herbs like Laksa leaves and lemon grass.

    Laksa Paste

    This is a mixture of Asian herbs and spices. Very similar to Thai curry pastes, this has garlic, bird’s eye chili, lemongrass, onions, spices like coriander and cumin along with shrimp paste. 

    For this vegan version, I have used store bought plant based Laksa paste.This is easily available in most Asian stores. 

    Making Laksa paste at home

    While making your own laksa paste from the scratch is possible, I will go ahead and say that it’s simply not worth the effort. There is too much baby sitting involved and the paste has to be cooked on low heat. 

    So, if and whenever you can, please feel free to opt for good quality plant based laksa paste.

    Ingredients

    The most important ingredient in this recipe is the spice paste. Even though the ingredients in this is similar to green curry paste or red curry paste, the taste is really different. So the Thai curry pastes will not work well as a substitute.

    • Coconut oil – I love the flavor that coconut oil brings to this recipe. Use either good quality coconut oil or Asian sesame oil for best results.
    • Onions – any kind will work here.
    • Aromatics – this soup is heavy on aromatics like laksa leaves, lemon grass, and ground spices like curry powder. I have used the Mc Cormicks brand curry powder here in this recipe. You can substitute it with any curry powder in a pinch.
    • Vegetables – Carrots, beans, snow peas, Shanghai greens (or Bok Choy) are fantastic in this recipe. Personally, I do not recommend starchy veggies like potatoes or sweet potatoes. Lotus root is a good addition that brings in texture too.
    • Tofu – Since tofu acts like a sponge, I recommend pressing it well ahead of time and adding it to the soup. Firm tofu is ideal.
    • Flat rice noodles – or Pad Thai noodles is the carbohydrate component here. They are quick cooking and add body to the soup.
    • Toppings like mung bean sprouts, roasted peanuts and lemon wedges complete this recipe and is absolutely indispensible.

    Laksa leaves vs Thai Basil

    Even though these herbs look deceptively similar, they are not the same. They have different flavors.

    Also called as Vietnamese coriander or Phak Phai or Cambodian mint, this herb is common to many south east Asian recipes. In Singapore, they call it Daun Kesum.

    If you cannot source this, the closest thing that you can use as a substitute is cilantro (coriander).

    How to cook rice noodles in Instant Pot?

    All rice vermicelli or rice noodles are quick cooking. In this recipe, I have used Pad Thai noodles or flat rice noodles. Cooking this is really easy. However, please make sure that you follow the timings and instructions to the T for best results.

    • Since this is a soup bowl kind of recipe, the water to noodle proportion doesn’t matter here. 
    • However, the noodles should not be cooked longer than 1 minute. 
    • We start the noodles in the hot vegetable soup. This helps in quick cooking. It is also why we add the noodles after the vegetables are cooked through.
    • It is crucial to release the pressure as soon as the cooking cycle is complete. Any delay in doing so or allowing the noodles to rest while the pot depressurizes will make them lumpy and sticky.

    Recipe Notes

    • Substituting Laksa paste with other curry paste is not ideal. The soup will definitely taste delicious but it won’t be Laksa.
    • Other vegetables you can add to this soup include cauliflower, edamame, zucchini and winter squash.
    • For an legit Hawker center style Laksa, you can also add Tofu puffs as a topping.
    • The cooking time for the rice noodles is crucial to this recipe. Cooking them longer or shorter will not give us the desired results.

    Plant based Laksa Soup 

    Traditionally, we do not use an Instant Pot or any form of pressure cooking for this recipe. It is simply made on the stove top in a large pot. A visual of merrily bubbling soup is a delight, right?

    Here is how you can make this on the stove top-

    1. Heat a heavy bottomed pan like a Dutch oven with coconut oil. I love my trusty Lodge 4 quart Dutch oven for this.
    2. When the oil has heated up, add onions and lemon grass. Allow the onions to become soft and pink. 
    3. Now, add the Laksa paste along with curry powder, salt, brown sugar and Laksa leaves. Turn down the heat to the lowest and stir to mix in the paste with the onions.
    4. Cook this for 3 to 4 mins, stirring and scraping the bottom every now and then until the raw smell of the paste disappears.
    5. Add all the veggies to the pot at this point. Stir well to make sure the spice + onion mixture coat them. Add water to the pot and scrape the bottom to get rid of any stuck bits of veggies.
    6. Cook until the veggies are fork tender. This takes roughly 5 to 6 mins on medium heat. 
    7. When the vegetables are cooked through, add the tofu and simmer for 2 to 3 mins. 
    8. Now, add the flat rice noodles and stir gently. Cook for 2 mins on medium heat. Stir in the low fat coconut milk. Mix well.
    9. Switch off the flame. Close the pot and let it sit for 10 mins.
    10. Add freshly chopped cilantro and lemon juice. 
    11. Serve the noodles along with the soup and toppings.
    a bowl of vegan Laksa soup with mung sprouts, peanuts and lemon wedge as toppings.
    This vegan Laksa is fantastic as dinner or lunch!

    Method 

    Insert the inner pot into the Instant Pot. Press SAUTE on NORMAL mode for 12 minutes. When the display reads hot, add the sliced onions and lemon grass stalks.

    Add salt and stir to combine. Continue to saute the onions till they are pink and soft.

    Now, add the Laksa paste, ground spices and brown sugar. Mix to combine. Cook for 2 to 3 mins, stirring and scraping often.

    how to make vegan Laksa, step by step

    Tip in the chopped vegetables and stir to combine. Add 1 cup water. Stir gently to combine. Place the tofu cubes and Shanghai greens on this. how to make vegan Laksa, step by step

    Pour the low fat coconut milk and the remaining 1 cup water.

    how to make vegan Laksa, step by step

    Press CANCEL. Close the Instant Pot and turn the VALVE to SEALING position. Now, press PRESSURE COOK and set to high pressure on 2 minutes. 

    how to make vegan Laksa, step by step

    Wait for the cooking cycle to complete. Once cooking cycle is complete, do a quick pressure release. Open the lid and arrange the rice noodles in a single layer on top of the soup.

    how to make vegan Laksa, step by step

    Close the Instant Pot again. Press PRESSURE COOK and set the pot on HIGH PRESSURE for 1 minute. Allow cooking cycle to complete. As soon as this is done, do a quick pressure release.

    Finish with finely chopped Laksa leaves and cilantro leaves. Stir in the lime juice and mix gently. 

    how to make vegan Laksa, step by step

    Serve the noodles along with the soup in a bowl. Top with mung bean sprouts, roasted peanuts and lime wedges.

    Laksa soup made in the Instant Pot
    This flavorsome plant based Laksa soup is a winner

    More Vegan Soups 

    If you are looking for more curry noodle soup ideas, then do check out our Thai Vegetable Noodle Soup

    healthy and hearty vegan laksa soup served with different toppings in a shallow bowl
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    Vegan Laksa Soup

    This curry noodle soup is a delicious medley of vegetables, rice noodles and tofu.
    Prep Time10 minutes
    Cook Time15 minutes
    Course: Main Course, Mains
    Cuisine: Asian
    Servings: 4
    Calories: 364kcal

    Equipment

    • 1 Instant Pot Both 6 and 8 quart work well here

    Ingredients

    • 1.5 tbsp cold pressed coconut oil
    • 3 two inch stalks lemon grass
    • 1 cup thinly sliced onions
    • Salt to taste
    • 1/3 cup Vegan Laksa Paste Use any laksa paste if you are not vegetarian
    • 1.5 tsp curry powder
    • 1.25 tsp turmeric powder
    • 1.5 tbsp brown sugar
    • 10 Laksa leaves
    • 10 broccoli florets
    • 10 asparagus chopped into 2 inch stalks
    • 12 snow peas stringed and chopped into 2 inch pieces
    • 1/2 a red bell pepper chopped into thin strips
    • 1/2 cup carrots sliced into thin half moons
    • 5 button mushrooms sliced thinly
    • 200 grams extra firm tofu cubed
    • 6 Shanghai greens sliced into halves Use baby Kailan or bok choy as an alternative
    • 2 cups water use 1 cup first and 2nd cup towards the end
    • 400 ml thin coconut milk
    • 75 grams flat rice noodles
    • 10 fresh Laksa leaves

    For serving

    • 1/4 cup Roasted peanuts
    • 1/2 cup Bean sprouts
    • 1/2 lime cut into small wedges

    Instructions

    • Insert the inner pot into the Instant Pot. Press SAUTE on NORMAL mode for 12 minutes. When the display reads hot, add the sliced onions and lemon grass stalks.
    • Add salt and stir to combine. Continue to saute the onions till they are pink and soft.
    • Now, add the Laksa paste, ground spices and brown sugar. Mix to combine. Cook for 2 to 3 mins, stirring and scraping often.
    • Tip in the chopped vegetables and stir to combine. Add 1 cup water. Stir gently to combine. Place the tofu cubes and Shanghai greens on this. Pour the low fat coconut milk and the remaining 1 cup water.
    • Press CANCEL. Close the Instant Pot and turn the VALVE to SEALING position. Now, press PRESSURE COOK and set to high pressure on 2 minutes.
    • Wait for the cooking cycle to complete. Once cooking cycle is complete, do a quick pressure release. Open the lid and arrange the rice noodles in a single layer on top of the soup.
    • Close the Instant Pot again. Press PRESSURE COOK and set the pot on HIGH PRESSURE for 1 minute. Allow cooking cycle to complete. As soon as this is done, do a quick pressure release.
    • Finish with finely chopped Laksa leaves and cilantro leaves. Stir in the lemon juice and mix gently.
    • Serve the noodles along with the soup in a bowl. Top with mung bean sprouts, roasted peanuts and lime wedges.

    Notes

    Substituting Laksa paste with other curry paste is not ideal. The soup will definitely taste delicious but it won't be Laksa.
    Other vegetables you can add to this soup include cauliflower, edamame, zucchini and winter squash.
    For an legit Hawker center style Laksa, you can also add Tofu puffs as a topping.
    The cooking time for the rice noodles is crucial to this recipe. Cooking them longer or shorter will not give us the desired results.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

    Nutrition

    Calories: 364kcal | Carbohydrates: 40g | Protein: 11g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 209mg | Potassium: 611mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6405IU | Vitamin C: 40mg | Calcium: 117mg | Iron: 4mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    Easy Toor Dal (Arhar Dal)

    By 2 Comments

    Toor Dal or Arhar Dal is a daily staple in many Indian homes. From Sambar to homestyle Dal, this versatile lentil is something indispensable in my pantry. In this post, I share how to cook Toor Dal in the Instant Pot.

    Toor dal cooked with simple spices in Instant Pot
    Some creamy Toor Dal served with rice and sabzi is the ultimate comfort food!

    What is Toor Dal?

    Also known as Tuvar or Arhar Dal, this lentil variety is not the same as yellow lentils. Called as pigeon pea lentils, these small lentils pack a punch in terms of flavor and taste.

    They are almost golden yellow in color and look very similar to Chana Dal.

    Perhaps one of the most widely used varieties of lentils in South India, Toor dal is a building block for Sambar and some homestyle dal recipes. 

    Even though it is more a source of complex carbohydrates, Toor will become the star of your pantry (if it hasn’t yet) because of its texture, taste, and versatility.

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    Dal Chawal 

    There is very little that can beat Dal Chawal when it comes to comfort food. My husband says that this is a meal that he can eat tirelessly. In its core, this is just cooked rice mixed with spiced and tempered lentils.

    In India, there are perhaps as many Dal recipes as there are, people. Every house has its way of cooking lentils. In this post, I want to share how to cook pigeon pea lentils and every tip I can share to make it less intimidating to beginner cooks.

    Why is my Dal undercooked?

    Before I begin answering this question that plagues many people who cook lentils, let me tell you that “undercooked” is very subjective. Some folks prefer their lentils with a bite while some like them fully creamy and mushy.

    Lentils cooked to perfection again is a subjective argument that I do not want to get into. Let’s just say, I want to troubleshoot toor dal that didn’t cook well, okay?

    Here are some elements that leave any variety of lentils uncooked-

    • Acidic ingredients like tomatoes, tamarind and lemon juice. 
    • The age of the lentils- older lentils take forever to cook.
    • Hard water is a big problem for lentils. 
    • Adding salt to the lentils while they cook prevents them from turning mushy. You can use this factor to your advantage.
    • Less water or liquids deter cooking lentils too.

    What’s the fix?

    • I recommend soaking the lentils for at least 30 minutes before cooking them. This will take care of hard water, acidic ingredients and salt. When we soak them prior to cooking, it not only helps in better digestion but also quick cooking.
    • For best results, always start your Dal in hot water. When you use hot water, the Dal heats up quickly, retains flavor and cooks easily.
    • Add enough water. Tuvar Dal requires more water when compared to red lentils or split yellow lentils.

    Pressure Cooking Dal

    Even though pressure cooking may seem a bit scary to many people, it is the easiest and quickest way to cook lentils and legumes.

    Yes, a cup of red lentils cooks easily over the stovetop too. But, I find that pressure cooking allows me to cook large batches without any babysitting.

    Earlier, I used to cook lentils in my stove-top pressure cooker. Ever since I switched to Instant Pot, I have been cooking my lentils and legumes in it for the most part. I also find that I can cook multiple dishes using the pot-in-pot method when I use the Instant Pot.

    Easy and effortless Toor Dal made in the Instant Pot

    Nutrition in Toor Dal

    Like all lentils, split pigeon peas are also rich in protein. The USDA mentions that it has nearly 22 grams protein (for every 100 grams cooked). This is also a rich source of magnesium and iron.

    Recipe Notes

    • This dal is batch cooking friendly and freezes easily.
    • Since I wanted to keep it vegan, I used peanut oil. You can also use Ghee for an indulgent treat.
    • The cooking time for Toor Dal differs based on how old the crop is. The older the lentils, the more time it needs to cook. Soaking the Dal is a sure fire way to make sure that the dal is cooked to perfection, regardless of the quality of the Dal.
    • This is a very forgiving recipe. Since the Dal is cooked to a mush, there is no way of going wrong with the texture, making it perfect for pot in pot cooking. You can cook brown basmati, brown rice or regular medium grained rice along with this. Just follow the timings you need to cook the rice. 

    Leftovers & Freezing

    Freezing Toor Dal is as simple as saying pizza. Whether you are batch cooking or freezing leftovers, the method is the same. 

    • Allow the dal to become completely cool.
    • Divide into 1 cup portions and add to freezer safe bags or containers. Make sure there is at least 1/2 inch empty space between the container and the lid.
    • Label with name and date.
    • Place in the freezer and allow to freeze completely.
    • To thaw, allow the dal to sit on the counter for 1-2 hours. Reheat in a saucepan and serve. Alternatively, you may also microwave to do a quick thaw. 
    • As with all frozen food, please do not refreeze thawed dal.
    • Shelf life- this dal keeps well for upto 2 months in the freezer when handled right. 

    Method

    Instant Pot Toor Dal

    Place the Toor Dal in a colander. Wash well until water runs clear. Add the washed toor dal to a mixing bowl along with 2 cups warm water. Let it soak for 30 mins.

    Place the inner pot into the Instant Pot. Press SAUTE mode and set it to NORMAL for 10 mins. Add oil and allow it to heat up for 1 min. When the display reads HOT, add mustard seeds, cumin seeds, and green chilis.

    Drain the Toor dal in a colander and set aside to allow the water to drain completely.

    Allow the mustard seeds to pop and cumin to crackle. At this point, add the chilis & garlic and wait for the garlic to brown along the edges.

    Tip in the ground spices along with the salt. 

    Quickly tip in the soaked dal along with water. Mix well. Add coconut milk and stir to combine. Press CANCEL. 

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

    Press PRESSURE COOK, set the pressure to HIGH and the timer to 12 minutes. Allow the cooking cycle to complete. When done, wait for the pressure to release NATURALLY.

    As soon as pressure releases, open the lid. Mash the cooked dal with a spatula. Add the remaining water to adjust the consistency.

    Add chopped cilantro. Now, press SAUTE and allow to simmer for 2 to 3 mins.

    Finish with lemon juice. Serve with rice and a vegetable curry by the side.

    Pressure cooker Arhar Dal 

    Heat a 3 liter deep pressure cooker with oil. Add the mustard seeds and cumin seeds. When they crackle, add the green chilis and dry red chilis along with garlic.

    Wait for the chilis to blister and the garlic to brown around the edges. Reduce the flame to the lowest. Add the ground spices along with salt. Cook for 30 secs and immediately add the soaked toor dal.

    Add water along with coconut milk. Cook for 4 whistles and allow pressure to release naturally. 

    When the pressure releases, open the lid, mash the dal well. Adjust consistency at this point with more water if you prefer.

    Add the chopped cilantro, stir to combine and simmer the dal for 2 mins on medium heat. Finish with lemon juice. Serve hot.

    healthy Indian meal that has Toor Dal, Aloo Beans curry and rice
    A wholesome meal featuring Toor Dal, vegetables and brown rice

    healthy Indian meal that has Toor Dal, Aloo Beans curry and rice
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    Easy Toor Dal

    Toor Dal or split pigeon peas cooked with spices to a creamy and mushy consistency. Pairs well with rice, Naan and Rotis.
    Prep Time10 minutes
    Cook Time25 minutes
    Course: Main Course
    Cuisine: Indian
    Servings: 4
    Calories: 673kcal

    Equipment

    • 1 6 quart Instant Pot
    • 1 set measuring spoons and cups

    Ingredients

    For soaking Toor Dal

    • 3/4 cup Toor Dal pigeon pea lentils
    • 2 cups warm water

    For Instant Pot Toor Dal

    • 1 tbsp peanut oil or any neutral vegetable oil
    • 1 tsp cumin seeds
    • 4 green chilis
    • 3 Kashmiri chilis
    • 1 tbsp grated garlic
    • 1 tsp ground coriander
    • 1 tsp ground turmeric
    • Salt to taste
    • 2 cups water
    • 1/2 cup low fat coconut milk please note that coconut cream cannot be used here.
    • 2 tbsp chopped cilantro
    • 1 tbsp lemon juice

    Instructions

    • Instant Pot Toor Dal
    • Place the Toor Dal in a colander. Wash well until water runs clear. Add the washed toor dal to a mixing bowl along with 2 cups warm water. Let it soak for 30 mins.
    • Place the inner pot into the Instant Pot. Press SAUTE mode and set it to NORMAL for 10 mins. Add oil and allow it to heat up for 1 min. When the display reads HOT, add cumin seeds, red and green chilis.
    • Drain the Toor dal in a colander and set aside to allow the water to drain completely.
    • Allow the cumin to crackle. At this point, add the garlic and wait for the garlic to begin to brown. Tip in the ground spices along with the salt.
    • Quickly tip in the soaked dal along with water. Mix well. Add coconut milk and stir to combine. Press CANCEL.
    • Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
    • Press PRESSURE COOK, set the pressure to HIGH and the timer to 12 minutes. Allow the cooking cycle to complete. When done, wait for the pressure to release NATURALLY.
    • As soon as pressure releases, open the lid. Mash the cooked dal with a spatula. Add the remaining water to adjust the consistency. Add chopped cilantro. Now, press SAUTE and allow to simmer for 2 to 3 mins.
    • Finish with lemon juice. Serve with rice and a vegetable curry by the side.

    Notes

    This dal is batch cooking friendly and freezes easily.
    Since I wanted to keep it vegan, I used peanut oil. You can also use Ghee for an indulgent treat.
    The cooking time for Toor Dal differs based on how old the crop is. The older the lentils, the more time it needs to cook. Soaking the Dal is a sure fire way to make sure that the dal is cooked to perfection, regardless of the quality of the Dal.
    This is a very forgiving recipe. Since the Dal is cooked to a mush, there is no way of going wrong with the texture, making it perfect for pot in pot cooking. You can cook brown basmati, brown rice or regular medium grained rice along with this. Just follow the timings you need to cook the rice. 

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

    Nutrition

    Calories: 673kcal | Carbohydrates: 91g | Protein: 26g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 829mg | Potassium: 218mg | Fiber: 27g | Sugar: 10g | Vitamin A: 482IU | Vitamin C: 34mg | Calcium: 152mg | Iron: 6mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    Some more Dal recipes

    Ragi Roti | Finger Millet Rotti

    By Leave a Comment

    Ragi Rotti is a healthy and wholesome unleavened flatbread which has its origins in Karnataka, a southern Indian state. This Thalipeet style dish is filling and gluten-free, making it ideal for all people.

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

    Healthy Ragi Rotti - a filling, gluten free flatbread packed with veggies
    These Ragi Rottis are great for breakfast or lunch!
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    Healthy gluten-free millet Rotti

    is not only easy to make but also easy on the pocket. Now, I am sure I do not have to emphasize on millets and their importance in India. 

    These Rottis use finger millet flour. Finger millet, also called as Nachni or Ragi, is a widely used millet variety in Tamil Nadu, Andhra and Karnataka regions.

    Rotti vs Roti (Chapati)

    In India, the most widely made flatbread has to be Roti or Chapati. That is not to be confused with this particular Rotti recipe. 

    Pronounced as R-o-tt-ee with a stress on the double T, this is very different from a regular Chapati. We will be making a loose dough and spreading it out on a piece of parchment. 

    To cook, we will transfer the spread out dough to a hot Tawa and cook covered till edges crisp up. 

    Summing it up, this is similar to a Thalipeet where there is no kneading or rolling involved.

    Ingredients

    The sky is the limit when it comes to variations for this. However, here is what we need for my version-

    • Grated veggies- I have used a combination of carrots, cilantro and onions
    • Hemp hearts or hemp seeds- for some extra protein
    • Salt and spices like cumin
    • Finger millet flour – otherwise called as Ragi flour. You should be able to find this in most Indian grocery stores.
    • Water for bringing the dough together.
    • Oil for cooking

    You will also find recipes that call for some amount of rice flour for this. However, I do not use any rice flour since I prefer it to be all millet.

    Equipment-

    • Pre cut parchment paper- I highly recommend using these for convenience. Other alternates include banana leaves, butter paper or a damp tea towel.

    Variations

    • Use a variety of vegetables in this recipe. Shredded carrots, beets, bottle gourd, cabbage or zucchini are all great here. You can also use spinach or Methi. Just make sure they are shredded. Cubed or diced or sliced vegetables wont work well.
    • You can use the same recipe and make different types of Rotti by simply switching the flour to Jowar or Bajra flour.
    • For a slightly tangy aftertaste, use sour buttermilk instead of water to mix the dough.
    • Other seeds like sesame and chia can be a good nutrition boost here. Flax meal instead of flax seeds is great too.
    • Grated ginger or garlic, chopped jalapenos, grated fresh coconut are all fantastic flavor boosters to add here as well.
    • Dill leaves are also a common addition to this recipe, especially in Bangalore.

    Recipe Notes

    • Water is what makes or breaks this recipe. Be very careful while mixing the dough. If you add more water, you will not be able to pat it to a Rotti. 
    • If you are adding shredded vegetables like bottle gourd which are high in water content, remember that the dough will become runnier as it sits. So, go really easy on the water if you choose to add such veggies.
    • Pre-cut parchment is very handy in such instances. If you are not able to source them, you can use a damp lint-free tea towel to pat out the Rotti. Just be mindful when you transfer onto the Tawa.
    • If you have previous experience in making Thalipeet directly on the Tawa, you can follow this method here too.
    • Cook these flatbreads covered to retain moisture. I have observed that when these are cooked open, they develop unsightly dry cracks on the surface.
    • Shape the Rottis smaller in size if you are a beginner. Since these are quite filling, you can definitely make do with 6 to 7 inches sized ones too.

    Serving suggestions

    Typically, this is served with a dollop of butter and some spicy chutney by the side. I highly recommend serving this with something tangy and spicy like this Chettinad Tomato Chutney.

    Or you can just keep it simple by serving it with the good old classic coconut chutney.

    Method

    In a large mixing bowl, place the grated veggies, spices, salt and Ragi flour. Go in with your hands and mix everything up to ensure that the veggies are coated with the flour.

    Adding water little by little, mix everything up into a slightly soft and shaggy dough. You must be able to shape a portion of it into a ball easily.

    easy way to make ragi Roti (nachni roti)

    Now, this ball will not be soft and smooth like a ball of Chapati dough. Instead, it will be wet, slightly sticky but firm enough.

    On a piece of parchment paper, spread 1/2 tsp of oil. Divide the dough into 10 equal portions. Shape one of the portions into a ball.

    easy way to make ragi Roti (nachni roti)

    Place the ball of dough in the center of the parchment sheet. Wetting your fingers, spread this out into a thin and even circle of about 8 inches in diameter. 

    Make three holes in the center of the Rotti using your index finger. This is optional but recommended since this helps in spreading out the oil evenly.

    easy way to make ragi Roti (nachni roti)

    Heat a Tawa. I recommend using a cast iron Tawa for this recipe. When the Tawa has heated up, gently transfer the Rotti onto the Tawa. Peel off the parchment paper. 

    Drizzle oil around the edges. Cook covered on medium flame for about 2 mins or until you see no raw dough on the surface. 

    easy way to make ragi Roti (nachni roti)

    Flip and continue to cook covered until the other side is cooked through. Remove from Tawa. Serve hot.

    Easy Ragi Roti with Nachni flour served with butter and coconut chutney
    Ragi Rottis are a healthy and wholesome breakfast idea since they keep you full and energised

    Healthy Ragi Rotti - a filling, gluten free flatbread packed with veggies
    Print Recipe
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    Ragi Roti

    Healthy gluten-free Rotis using finger millet flour and veggies
    Prep Time10 minutes
    Cook Time30 minutes
    Course: Breakfast
    Cuisine: Karnataka
    Servings: 10
    Calories: 232kcal

    Equipment

    • 1 Mixing bowl
    • 5 parchment paper sheets
    • 1 Cast iron Tawa
    • 1 Turner

    Ingredients

    • 2 cups Ragi flour
    • 1/2 cup finely shredded carrots
    • 1/2 cup finely chopped onion
    • 1/4 cup chopped cilantro
    • 12 curry leaves chopped
    • 3 green chilis very finely chopped
    • 1.5 tsp hemp hearts
    • 1 tsp cumin seeds
    • 1.5 cups water
    • 5 tbsp oil to cook

    Instructions

    • In a large mixing bowl, place the grated veggies, spices, salt and Ragi flour.
    • Go in with your hands and mix everything up to ensure that the veggies are coated with the flour.
    • Adding water little by little, mix everything up into a slightly soft and shaggy dough. You must be able to shape a portion of it into a ball easily.
    • On a piece of parchment paper, spread 1/2 tsp of oil.
    • Divide the dough into 10 equal portions. Shape each of the portions into a ball.
    • Place a ball of dough in the center of the parchment sheet. Wetting your fingers, spread this out into a thin and even circle of about 8 inches in diameter.
    • Make three holes in the center of the Rotti using your index finger. This is optional but recommended since this helps in spreading out the oil evenly.
    • Heat a Tawa. When the Tawa has heated up, gently transfer the Rotti onto the Tawa.
    • Peel off the parchment paper.
    • Drizzle oil around the edges.
    • Cook covered on medium flame for about 2 mins or until you see no raw dough on the surface.
    • Flip and continue to cook covered until the other side is cooked through.
    • Remove from Tawa. Serve hot.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

    Nutrition

    Calories: 232kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 57mg | Potassium: 231mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1148IU | Vitamin C: 27mg | Calcium: 176mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    For beginners

    Can I refrigerate Ragi Roti dough?

    Since this is a loose shaggy dough, I do not recommend refrigerating the leftovers. Adding onions to the dough also makes it difficult for refrigeration.

    Can this dough be made ahead of time?

    Considering that this takes hardly 10 mins to put together and that it tends to loosen up as it sits, I do not recommend making it ahead of time.

    How to store leftover Ragi Rotis?

    Wrap leftovers in beeswax wraps or cotton towels and refrigerate. Allow them to come to room temperature before reheating. To reheat, place them in a steamer and steam for 2 to 3 mins and serve hot.

    My Roti dough is runny. Help!

    To fix this, simply add more Ragi flour to help stiffen the dough. Do this by adding flour by the tbsp and combining the dough.

    Why is Roti all dry and cracked on the top?

    Usually this happens because there is not enough moisture. Either the dough is too dry. Or you may have cooked it without covering.

    More Millet Recipes

    In case you are looking for more creative ways to include millet in your diet, here are some more recipe ideas.

    Murungai Keerai Kootu

    By 1 Comment

    Murungai Keerai Kootu is a South Indian style Moringa Dal. Made with fresh coconut, moong dal and spices like cumin, this easy lentil curry comes together in a jiffy in the Instant Pot.

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

    How to make Moringa leaves curry?
    Serve Murunga Keerai Kootu with hot rice and some Poriyal for a wholesome meal
    [feast_advanced_jump_to]

    Lentils with moringa leaves

    is nothing short of divine. Even though there are umpteen ways to include lentils in my daily diet, my go-to recipe will be Kootu. In short, Kootu is a melange of lentils with any vegetable.

    Rich with freshly grated coconut, this humble recipe is a surefire way to elevate any average South Indian meal. This moringa leaves and lentil medley is packed with flavor and nutrition.

    Instant Pot Kootu

    My mantra these days is- when you have an Instant Pot, why bother with a regular stove top pressure cooker. And the same applies to this recipe as well.

    While you can easily convert this into a stove top recipe, I prefer this method because it is a one-pot concept and it involves minimal dish washing.

    Make this Kootu recipe simpler

    • Simply by making the spice paste ahead of time and freezing it.
    • Soaking the lentils.
    • Using frozen fresh coconut.
    • Buying frozen Moringa leaves instead of fresh ones (will save you so much time!)

    Ingredients

    Since this is a typical South Indian Tambrahm recipe, it calls for no onion and garlic. I have gone ahead and added a list of variations possible with this recipe. Please check them out if you are interested.

    I like to break down any recipe into blocks. And so, in this recipe, for 

    • the fat – you will need good quality coconut oil.
    • the tempering- a mix of mustard seeds
    • spice & heat- a mix of cumin, green chilies
    • thickening – fresh coconut 
    • lentil base- moong lentils

    Apart from these, you will need moringa leaves, salt and water along with ground turmeric.

    Moringa leaves or Murungai Keerai 

    Before I go ahead and share the actual recipe, I must share that moringa is something that is very common in a south Indian household. 

    We consume this in the form of moringa pods or moringa leaves. As a child, I have seen my grandma add some tender moringa leaves while she made ghee.

    The aroma was enchanting! Even before moringa became a superfood, it has existed in Indian households and is a staple. Murungai Keerai Kootu is just one of the many ways in which we include this in our diets.

    Recipe Notes

    On the whole, this is a simple and straight forward recipe. Just like my other Kootu recipes including Keerai Kootu, this one also calls for moong lentils and coconut. For a stellar moringa leaves kootu, I recommend 

    • using fresh coconut for the best results.
    • following the water measurements as mentioned here in the recipe.

    Frozen Moringa Leaves

    You can spot frozen moringa leaves in Indian groceries or at Sri Lankan stores. I have seen them in Asian supermarkets as well. 

    Variations

    • Add chopped shallots, garlic and tomatoes to this curry for a flavor that is very similar to Sambar. This tastes heavenly with Chapatis too.
    • Use a mix of lentils. You can try Masoor Dal (red lentils) , toor dal (pigeon peas) and Chana Dal. 
    • If you are using a mix of lentils, I recommend using equal parts moong, Toor and red lentils. This is by far, my favorite combination.
    • You may also add black pepper or red chili powder in place of the green chilis. 1/2 tsp of black pepper corns or 1 tsp red chili powder will give you a mild yet flavorful result.
    • You can swap the Moringa leaves here with any other vegetable to make Kootu as well. Veggies that work well include but are not limited to cabbage, ridge gourd, chayote squash (chow chow) and pumpkin. 
    • In case you are interested, here is the regular Keerai Kootu.

    Serving suggestions

    To make this a complete meal, I recommend serving this with Instant Pot Brown Rice and any South Indian style stir fry like beans poriyal.

    You can also enjoy this Kootu with Ragi Chapati.

    Shelf life, storage and freezing

    Fresh coconut is a big ingredient in this Kootu. So, I strongly recommend refrigerating any leftovers in a clean air tight container.

    Refrigerated moringa leaves dal keeps well for 2 days. Make sure you handle it with a clean dry spoon and reheat only the portion required for a longer shelf life.

    Can I freeze Kootu?

    The thing about Kootu is that it freezes excellently. Allow it to cool completely. Divide into 1 cup portion, transfer to a freezer safe container or bag, seal, label and freeze for up to 6 weeks.

    Thaw frozen Kootu over the counter, reheat gently and serve.

    Recipe Notes

    Soaking the moong dal here ensures quick and even cooking. Since we add salt before the dal is cooked, I highly recommend soaking the lentils.

    The water measurements mentioned here are crucial to getting this recipe right. More water means a runny Kootu. 

    To fix runny or watery Kootu, make a lump free slurry with 1.5 tsp rice flour and 1/4 cup water. Add this to the kootu, stir well and simmer for 2 to 3 mins on medium flame.

    Method

    Our preparatory steps for this recipe begin with washing and soaking the moong dal (moong lentils). In this recipe, I am using whole but husked yellow lentils. Often referred to as Sabut Moong in Hindi, this can easily be replaced with split yellow mung lentils.

    Place the lentils in a bowl. Rinse in water twice or thrice until water runs clear. Drain all the water used for washing. 

    In a bowl, combine the washed lentils with 1.5 cups hot water and let it soak for 20 mins. Soaking the lentils ensures quick and even cooking. This step is optional but highly recommended.

    Pick and sort the moringa leaves

    While the lentils soak, pick and clean the moringa leaves. I tend to leave any tender stalks intact but if you are particular, you can just pick the leaves out.

    Place them in a colander and wash them thoroughly. Let the water drain for a couple minutes. When done, chop the leaves roughly and set aside.

    Making fresh coconut spice paste

    To a blender, add fresh coconut, cumin seeds, green chilis and 1/3 cup water. Grind this to a smooth paste. Set aside.

    how to make pressure cooker moringa leaves kootu?

    Instant Pot Moringa Leaves Kootu

    Place the inner pot into your Instant Pot. Plug in and press Saute and set the timer for 10 mins. When the display reads HOT, add coconut oil and allow it to heat up for 1 min.

    Once the oil has heated up, add the mustard seeds and allow them to crackle. Immediately, tip in the white Urad dal along with the dried red chilies. Wait for the Urad dal to begin to brown.

    At this stage, add the chopped moringa leaves and saute them for 2 to 3 mins until they reduce half in volume. 

    how to make pressure cooker moringa leaves kootu?

    Next, drain the soaked dal in a colander. Add the dal along with water, salt and turmeric powder to the Instant Pot. Stir to combine and deglaze the pot.

    how to make pressure cooker kootu with Murungai Keerai?

    Now, stir in the ground spice paste. Mix well. Press CANCEL. Close the Instant Pot, turn the valve to SEALING.

    how to make pressure cooker murungai keerai kootu?

    Instant Pot Kootu timings 

    Press PRESSURE COOK (MANUAL in older Instant Pots) and choose HIGH PRESSURE. Set the timer to 10 minutes. Wait for the cooking cycle to complete.

    how to make pressure cooker moringa leaves kootu?

    Once the cooking cycle is complete, allow pressure to release naturally. As soon as pressure releases, open and mix the Kootu up. 

    Murungai Keerai Kootu with tempering in a white bowl placed over a burlap map. A bunch of verdant moringa leaves at the background.
    This easy south Indian style lentil curry with Moringa is an absolute win!

    Pressure cooker drumstick leaves kootu

    Follow all the preparatory steps as mentioned in the Instant Pot version.

    Heat a 3 liter deep pressure pan or cooker with coconut oil. When the oil is hot, add mustard seeds and wait for them to crackle. 

    Tip in the white urad dal and dry red chilis. Once the dal begins to brown, add the moringa leaves and saute them till they begin to wilt. 

    Drain the soaked lentils in a colander. Add them to the pressure cooker along with the turmeric powder, salt, water and spice paste. Stir to combine.

    Cook on medium heat for 3 whistles. Allow the pressure to release naturally. When the pressure releases, open the lid, mix well and serve.

    South Indian Moringa leaves dal in a white bowl placed over a burlap map. A bunch of verdant moringa leaves at the background.
    Print Recipe
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    Murungai Keerai Kootu

    Wholesome south Indian style yellow lentils and moringa leaves curry
    Prep Time30 minutes
    Cook Time15 minutes
    Course: Main Course, Mains
    Cuisine: South Indian, South Indian- Tam Brahm, Tamil
    Servings: 6
    Calories: 162kcal

    Equipment

    • 1 Colander
    • 1 Instant Pot 6 quart
    • 1 high speed blender
    • 1 set measuring cups and spoons

    Ingredients

    • 1/2 cup Yellow moong lentils (split and whole yellow lentils work equally well here)
    • 2 cups hot water

    Spice paste

    • 3/4 cup fresh coconut frozen or fresh grated coconut work great.
    • 4 green chilis Add more or less according to desired spice levels
    • 1.5 tsp cumin seeds
    • 1/3 cup water

    For the kootu

    • 1 tbsp coconut oil
    • 1 tsp mustard seeds
    • 1 tsp white Urad dal
    • 2 dry red chilis
    • 2.5 cups roughly chopped moringa leaves (measured after picking and sorting)
    • 1 tsp turmeric powder
    • 1.5 tsp Salt or add to taste
    • 1 cup water

    Instructions

    • Place the lentils in a bowl. Rinse in water twice or thrice until water runs clear. Drain all the water used for washing.
    • In a bowl, combine the washed lentils with 1.5 cups hot water and let it soak for 20 mins. Soaking the lentils ensures quick and even cooking. This step is optional but highly recommended.

    Pick and sort the moringa leaves

    • While the lentils soak, pick and clean the moringa leaves. I tend to leave any tender stems intact but if you are particular, you can just pick the leaves out.
    • Place them in a colander and wash them thoroughly. Let the water drain for a couple minutes. When done, chop the leaves roughly and set aside.

    Making fresh coconut spice paste

    • To a blender, add fresh coconut, cumin seeds, green chilis and water. Grind this to a smooth paste. Set aside.

    Instant Pot Moringa Leaves Kootu

    • Place the inner pot into your Instant Pot. Plug in and press Saute and set the timer for 10 mins. When the display reads HOT, add coconut oil and allow it to heat up for 1 min.
    • Once the oil has heated up, add the mustard seeds and allow them to crackle. Immediately, tip in the white Urad dal along with the dried red chilies. Wait for the Urad dal to begin to brown.
    • At this stage, add the chopped moringa leaves and saute them for 2 to 3 mins until they reduce half in volume.
    • Next, drain the soaked dal in a colander. Add the dal plus 1 cup water, salt and turmeric powder to the Instant Pot. Stir to combine and deglaze the pot.
    • Now, stir in the ground spice paste. Mix well. Press CANCEL. Close the Instant Pot, turn the valve to SEALING.

    Instant Pot Kootu timings

    • Press PRESSURE COOK (MANUAL in older Instant Pots) and choose HIGH PRESSURE. Set the timer to 10 minutes. Wait for the cooking cycle to complete.
    • Once the cooking cycle is complete, allow pressure to release naturally. As soon as pressure releases, open and mix the Kootu up.

    Notes

    Soaking the moong dal here ensures quick and even cooking. Since we add salt before the dal is cooked, I highly recommend soaking the lentils.
    The water measurements mentioned here are crucial to getting this recipe right. More water means a runny Kootu. 
    To fix runny or watery Kootu, make a lump free slurry with 1.5 tsp rice flour and 1/4 cup water. Add this to the kootu, stir well and simmer for 2 to 3 mins on medium flame.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

    Nutrition

    Calories: 162kcal | Carbohydrates: 17g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 691mg | Potassium: 315mg | Fiber: 2g | Sugar: 2g | Vitamin A: 51IU | Vitamin C: 221mg | Calcium: 447mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    More Kootu Recipe

    Brown Basmati Rice (Instant Pot Pressure Cooker)

    By 1 Comment

    Making brown Basmati rice in the Instant Pot is not just easy and quick but also yields consistent results every single time. In this post, I will share how to cook this nutty long grain rice directly in the inner pot and using the pot-in-pot method.

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    A bowl of brown basmati rice, some toor dal and a beans potato vegetable curry presented together.
    Making brown basmati rice in the Instant Pot is quick, easy and yields consistent results every time.

    What is brown basmati rice?

    Popular in India, Pakistan, Nepal and other countries in the Indian subcontinent, basmati rice is a aromatic long grain rice cultivar.

    Chewy in texture, it has a nutty flavor and is also fragrant. Unlike white rice, brown basmati, when cooked yields distinct separate grains that are slightly drier.

    Brown basmati rice is a healthier version of the popular white Basmati. A wholegrain, it is considered to be more nutritious because it has the bran, the germ and the endosperm intact.

    [feast_advanced_jump_to]

    Is brown rice healthier than white rice?

    I am yet to come across a more debated food topic on social media. To put it in a nutshell, both brown and white rice have their own pros and cons.

    Brown basmati rice is lower in glycemic index. Unlike white basmati rice in which the outer bran and the germ has been stripped, brown basmati has more nutrients and fiber because it is a whole grain.

    There is also the arsenic debate that comes along with brown rice. Arsenic is and will be a concern only when you eat too much rice. 

    Aside from this, brown rice varieties also contain phytic acid which is not considered healthy or good to the stomach. To neutralize the effects of this, I recommend soaking brown rice prior to cooking.

    However, white rice is considered to be easily digestible and easier on the stomach as against brown. All in all, I would say, choose what works best for you.

    A complete guide to cooking brown Basmati rice in the Instant Pot
    Perfectly cooked brown basmati rice every time is a delight in every bite.

    Ingredients

    We only need four ingredients to make a batch of perfectly cooked rice in the Instant pot.

    • Brown basmati rice- I have used regular long grain Brown basmati here. Please note that quick cooking brown basmati works very differently in terms of cooking time and rice:water ratios. My favorite brands are Royal, Tilda and Dawat brown basmati. You can also try Trader Joe’s.
    • Water – Alternatively, you may also use vegetable stock, chicken broth or even bone broth. Since I am vegetarian, I prefer water or sometimes use Better Than Bouillon to cook my rice.
    • Salt – Personally, I do not salt my rice. I guess it is the Indian in me. But if you prefer adding salt, then just go for it.
    • Oil– helps keep the grains separate and prevents foaming in the inner pot. You may also use butter for a richer flavor. My favorite oil is coconut oil.

    Ways to season your rice

    Make a bowl of rice more interesting by 

    • Switching the water with stock.
    • Sprinkling some seasonings like dried herbs.
    • Making it into some cilantro lime rice. (Adjust the cooking time and rice water ratio based on the instructions here)
    • Adding some fresh herbs and a knob of butter.

    Soaking brown basmati rice

    Should brown rice be soaked prior to cooking? Is it necessary? The answer- it depends.

    Without a doubt, soaking removes phytic acid, improves digestibility and cuts down cooking time drastically. But sometimes, we may not have the luxury of time to wait that long.

    In this post, I will share how to make no soak brown basmati rice in the Instant pot and also pointers on how to adjust the water rice ratio and timings when the rice is soaked.

    Remember these to get perfect Instant Pot rice every time

    Cooking brown rice over the stove top takes forever. However, it is relatively low effort and quicker when done in the Instant Pot. Use these pointers for consistent results-

    • Wash the rice thoroughly until the water runs clear. This helps get rid of starch which in turn prevents rice from clumping together.
    • Rice water ratio is key to getting perfectly cooked fluffy rice. For every 1 cup of Brown basmati rice, use 1.25 cups water. Please read recipe notes for more details on this.
    • Instant Pot timings also play a major role in achieving that al dente cooked rice. We will be cooking brown basmati for 22 minutes on HIGH PRESSURE using the PRESSURE COOK mode and then doing a quick pressure release after ten mins of NPR.

    How to adjust the timing and rice water ratio for Instant Pot rice?

    When you soak the rice, cooking time also differs. Sometimes, the ratio of water and rice will also change. Here is a useful guide-

    • No soak brown basmati rice – for every 1 cup of rice, use 1.25 cups water. Pressure cook on HIGH PRESSURE for 22 minutes. Allow the pressure to release naturally for 10 minutes. Your Instant Pot display will read L 00:10. At this stage, turn the VALVE to VENTING and do a quick pressure release.
    • Brown basmati soaked for 15 to 30 minutes– For every 1 cup of rice, use 1 cup of water. Pressure cook on HIGH PRESSURE for 15 minutes and do QPR after 10 mins NPR.
    • Brown basmati soaked for 1 to 2 hours– For every 1 cup of rice, use 1 cup of water. Pressure cook on HIGH PRESSURE for 12 minutes and do QPR after 10 mins NPR.

    Softer rice or al dente?

    When I follow the method in this post, I get perfectly cooked, fluffy and chewy rice every time. However, every brand of rice is different. Try one of these troubleshooting ideas to fix your rice.

    • For softer rice, use 1.5 cups water for every cup of brown basmati rice.
    • For a chewier and firmer rice texture, use 1 cup of water for every 1 cup of rice.
    • If your rice is dry and chewy after cooking, add 1/4 cup water while cooking the next time.
    • In case your rice turned out to be mushy and overcooked, reduce cooking time to 18 minutes and do a QPR after 5 mins NPR.

    Check out this post to know how to cook medium grain brown Sona Masoori rice in the Instant Pot.

    Recipe Notes

    • Use the same cup to measure both your rice and water. I have used a standard measuring cup here where 1 cup = 250 ml.
    • Washing rice properly is key to achieving fluffy rice.
    • You can cook brown basmati in the inner pot directly or using pot in pot method also.
    • While releasing the pressure after 10 minutes of natural pressure release, it is natural for the steam to be released for quite a while. Do not panic about this.
    • After you have released the pressure, wait for 10 minutes before fluffing the rice.
    • Once the rice has cooked, I recommend transferring it to another container or removing the inner pot from the Instant Pot. This prevents the rice from becoming dry and brittle.

    Serving suggestions

    Brown basmati rice pairs well with lentils and vegetable based curries as well. Serve this with one of these dishes-

    A complete guide to cooking brown Basmati rice in the Instant Pot
    Serve Instant Pot brown basmati with any lentils, vegetables or meat of your choice.

    Shelf life, storage and freezing

    One of the biggest reasons why I love brown basmati is because it is so meal-prep friendly. You can store brown basmati in the fridge for upto 4 days in an air tight container.

    Freezing cooked basmati

    Freeze cooked Basmati for up to 3 months easily. Simply allow the rice to cool completely. Transfer to freezer-safe bags or boxes, label and freeze.

    While the texture does change a bit in case of regular frozen white rice, brown rice holds up well because it is a whole grain and is firmer.

    How to reheat frozen Basmati rice?

    Thaw frozen rice in the fridge overnight before reheating. You can follow any of these methods to reheat-

    • Reheat in the microwave. I recommend placing a glass of water along with the bowl of rice while reheating in the microwave. This helps prevent the rice from drying out.
    • Use the Instant Pot to steam the thawed rice.

    Method

    While I have used brown basmati rice for this recipe, you can use the same method to cook regular brown rice as well. 

    Prep work

    Place the rice in a colander. Wash the rice well until water runs clear. Set aside.

    A complete guide to cooking brown Basmati rice in the Instant Pot

    Pot in pot Brown Basmati

    Insert the inner pot into the Instant Pot. Add 1.5 cups water to the inner pot of the Instant Pot.

    Place a tall trivet or an egg rack in the inner pot. Now, place a stainless steel pot or a similar Instant pot compatible pot on the trivet. I am using a 50 oz pot here.

    A complete guide to cooking brown Basmati rice in the Instant Pot

    Add the washed rice to the pot. Pour 1.25 cups water, add the oil and salt (if using). Stir well using a ladle.

    A complete guide to cooking brown Basmati rice in the Instant Pot

    Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot lid, fit the pressure valve onto the lid and turn the VALVE to SEALING.

    Plug in the Instant Pot. Press PRESSURE COOK mode- HIGH PRESSURE and set the timer to 22 minutes. Allow the cooking cycle to complete.

    When the cooking cycle is complete, wait 10 minutes for the pressure to release naturally. When your Instant Pot display reads L00:10, do a quick pressure release by turning the VALVE to VENTING.

    A complete guide to cooking brown Basmati rice in the Instant Pot

    Once the pin drops, wait for 10 minutes before opening the lid. After you open the lid, fluff the rice with a fork or a silicon ladle. Serve hot.

    Cooking basmati in inner pot directly

    Place the inner pot into the Instant Pot. Add the washed rice to the inner pot. Pour in the water along with salt and oil. Using a wooden ladle, stir to combine. 

    Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot lid, fit the pressure valve onto the lid and turn the VALVE to SEALING.

    Plug in the Instant Pot. Press PRESSURE COOK mode- HIGH PRESSURE and set the timer to 22 minutes. Allow the cooking cycle to complete.

    When the cooking cycle is complete, wait 10 minutes for the pressure to release naturally. When your Instant Pot display reads L00:10, do a quick pressure release by turning the VALVE to VENTING.

    Once the pin drops, wait for 10 minutes before opening the lid. After you open the lid, fluff the rice with a fork or a silicon ladle.

    Instant pot brown basmati served in a black bowl on a rustic platter.
    A bowl of perfectly cooked fluffy brown basmati rice is nutritious and filling.

    Instant pot brown basmati served in a black bowl on a rustic platter.
    Print Recipe
    5 from 1 vote

    Instant Pot Brown Basmati Rice

    A comprehensive guide to cooking brown basmati rice in the Instant Pot perfectly every single time.
    Prep Time5 minutes
    Cook Time22 minutes
    Course: Sides
    Cuisine: Asian, Indian, International
    Servings: 4
    Calories: 177kcal

    Equipment

    • 1 set measuring cups and spoons
    • 1 Colander
    • 1 six quart Instant Pot
    • 1 ladle or spoon

    Ingredients

    • 1 cup Brown basmati rice
    • 1.25 cups water
    • 1 tsp coconut oil
    • Salt to taste

    Instructions

    Prep work

    • Place the rice in a colander. Wash the rice well until water runs clear. Set aside.

    Pot in pot Brown Basmati

    • Insert the inner pot into the Instant Pot. Add 1.5 cups water to the inner pot of the Instant Pot.
    • Place a tall trivet or an egg rack in the inner pot. Now, place a stainless steel pot or a similar Instant pot compatible pot on the trivet.
    • Add the washed rice to the pot. Pour 1.25 cups water, add the oil and salt (if using). Stir well using a ladle.
    • Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot lid, fit the pressure valve onto the lid and turn the VALVE to SEALING.
    • Plug in the Instant Pot. Press PRESSURE COOK mode- HIGH PRESSURE and set the timer to 22 minutes. Allow the cooking cycle to complete.
    • When the cooking cycle is complete, wait 10 minutes for the pressure to release naturally. When your Instant Pot display reads L00:10, do a quick pressure release by turning the VALVE to VENTING.
    • Once the pin drops, wait for 10 minutes before opening the lid. After you open the lid, fluff the rice with a fork or a silicon ladle. Serve hot.

    Cooking basmati in inner pot directly

    • Place the inner pot into the Instant Pot. Add the washed rice to the inner pot. Pour in the water along with salt and oil. Using a wooden ladle, stir to combine.
    • Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot lid, fit the pressure valve onto the lid and turn the VALVE to SEALING.
    • Plug in the Instant Pot. Press PRESSURE COOK mode- HIGH PRESSURE and set the timer to 22 minutes. Allow the cooking cycle to complete.
    • When the cooking cycle is complete, wait 10 minutes for the pressure to release naturally. When your Instant Pot display reads L00:10, do a quick pressure release by turning the VALVE to VENTING.
    • Once the pin drops, wait for 10 minutes before opening the lid. After you open the lid, fluff the rice with a fork or a silicon ladle. Serve hot.

    Notes

    • Use the same cup to measure both your rice and water. I have used a standard measuring cup here where 1 cup = 250 ml.
    • Washing rice properly is key to achieving fluffy rice.
    • You can cook brown basmati in the inner pot directly or using pot in pot method also.
    • While releasing the pressure after 10 minutes of natural pressure release, it is natural for the steam to be released for quite a while. Do not panic about this.
    • After you have released the pressure, wait for 10 minutes before fluffing the rice.
    • Once the rice has cooked, I recommend transferring it to another container or removing the inner pot from the Instant Pot. This prevents the rice from becoming dry and brittle.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

    Nutrition

    Calories: 177kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 6mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.1g | Calcium: 15mg | Iron: 0.4mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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

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    Instant Pot Brownies

    By Leave a Comment

    These decadent brownies, made from scratch are so easy to put together in the Instant Pot. Whether you are looking for an easy dessert, a decadent treat or a last minute surprise for someone special, these fudgy, slightly gooey in the middle brownies are perfect.

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    How to make Instant Pot brownies?
    Level up your Instant Pot game with these decadent brownies

    While I do love the convenience of turning to a boxed brownie mix and calling it a day, few things offer comfort and satisfaction as a brownie made from scratch.

    There really is something about homemade brownies. They are decadent, gooey, dense and can be customized to our preferences. That is exactly why you need to make these from the scratch.

    Now, let us get to the elephant in the room, shall we?

    As someone who has been asked this umpteen times, I can almost always tell when this question comes up- “why in the Instant Pot?”

    There, I caught ya. A penny for your thought if you are wondering the same as you read through this. Let me explain why it makes sense.

    Why use the Instant Pot?

    • Making these chocolatey treats is so easy if you are on the road. Just carry your Instant Pot with you. 
    • Perhaps, your kitchen or your home is being renovated and your kids still want a treat. Voila, bring out the IP and get started.
    • You are short on counter space and can afford to have only the IP. 
    • Or you simply do not have an oven.
    • Worse yet. It is summer. Temperatures are cruel. And no one wants to turn on the oven.
    • Minimal effort, clean up and baby sitting is the agenda when you use IP for making these treats.
    • Last but not the least, there are some of us who love our IP too much that we cannot bear to not test every single recipe in it. Count me in!

    Ingredients

    This is a pretty straight forward recipe and calls for mostly easily available ingredients. The method is simple too.

    • Melted butter – a brownie is not a brownie unless it has butter.
    • Soft brown sugar – or use regular caster sugar.
    • Vanilla 
    • Eggs– I have used free range eggs here.
    • Unbleached all purpose flour– Use regular APF in a pinch. But your brownies will be lighter than these.
    • Cocoa powder– I have used Dutch process cocoa here.
    • Baking soda– for leavening.
    • Salt to balance the flavors.
    • Chocolate chips – I have used dark chocolate chips here but a mix of dark and milk chocolate chips or just milk chocolate chips also work.

    Equipment

    You will need-

    • a six quart Instant Pot
    • a regular 6″ cake pan or a springform pan (otherwise called a push pan because it has a loose bottom that can be pushed to remove the cake/ brownie after baking)
    • a tall trivet that is at least 3 inches high. 
    • measuring cups and spoons or a weighing scale.
    • aluminum foil

    A note on tall trivet-

    For this particular recipe, it is necessary that we position the brownie pan at least 2 inches above water. When the pan is too close to the water, the brownies do not rise as much.

    My recommendation is that you use a tall trivet or an egg rack to achieve this. In case, you do not have either, then use an inverted bowl or plate placed over the trivet you have to elevate the pan.

    When you do this, make sure you pick a sturdy bowl that can support the base of the brownie pan steadily.

    Can we bake in the Instant Pot?

    First things first, the Instant Pot is not an oven. An oven works using dry heat to cook things. Whereas, an instant pot relies on water or steam and pressure.

    Essentially, when we make something like a cake or a brownie in the Instant Pot, we are steam baking or simply put, steaming it under pressure. 

    Tomato Blues Success Tips 

    Follow these tips to make the best non-cakey but fudgy brownies-

    • Measuring the ingredients correctly yields the best results. I recommend using a weighing scale.
    • The butter must be melted and at room temperature before mixing it with the sugar.
    • Brownies are thick, dense and fudgy. Please do not whip the eggs too much. When we do this, we do not get a dense texture. 
    • You may use a 7 inch round cake pan or springform pan in place of the 6 inch one. But your brownies wont rise as much and will be a tad flatter.
    • Unlike regular oven based brownie batter, this batter will be thick. Do not panic or attempt to make it thinner. We need the batter to be thick since we are going to steam bake as opposed to oven baking.
    • Covering the brownie pan snugly with foil is essential to achieve perfectly done brownies. The objective is to prevent moisture getting into the brownie pan.
    • Fill the pan only till 3/4th for best results.
    • While some people have had success with making these in the IP for upto 55 mins, I found that 45 mins is more than enough. However, this may differ if you are living in a high altitude place.
    • You can also bake these as brownie bites in an egg bite mold. Simply divide the batter equally into the grooves of an egg bite mold and continue with the same cooking settings.
    • If you do not have an egg bite mold, you may also use silicone cupcake liners.
    Make the best homemade brownies in your Instant Pot with low effort.
    Push that boxed brownie mix away. Make these brownies from scratch in the Instant Pot because it is worth it!

    Serving suggestions

    Honestly, nothing but a scoop of vanilla ice cream can complement a brownie better. But a little variety hurt no one, right?

    • Top these brownies with some chocolate ganache or even store bought frosting to make it fancy.
    • Serve them alongside some berries.
    • For a change, pair these with some chocolate ice cream and fruit of choice.

    Recipe Notes

    • For a gooey centered brownie, do a quick release pressure as soon as the brownie has finished cooking. 
    • Whole wheat flour is a fantastic option if you are looking for a denser brownie. Simply substitute whole wheat flour in place of the unbleached APF.
    • Using a tall trivet is very important here. Please read my note on tall trivet in this post to know more.
    • You may be wondering why the cooking time is higher as opposed to oven baked brownies. It is because an Instant Pot steam bakes your brownie and does not bake it in dry heat. 

    Method

    Prep work

    Gather all your ingredients, weigh them and set aside. 

    Making the brownie batter

    Melt the butter and allow it to come to room temperature. Whisk the melted butter well to smoothen lumps. 

    To the melted butter, add the soft brown sugar and mix well using a balloon whisk. The mixture should be smooth and lump free.

    step by step guide to making the best Instant pot brownies

    Now, add the vanilla followed by the eggs. 

    step by step guide to making the best Instant pot brownies

    Whisk again until you achieve a smooth and glossy mixture. This took me 2 to 3 minutes and I did this by hand.

    step by step guide to making the best Instant pot brownies

    In a separate mixing bowl, add the flour, cocoa, baking soda and salt. Whisk thoroughly to evenly distribute the cocoa and soda bi carb into the flour.

    Add 1/2 the chocolate chips to the flour mixture and toss well. The chocolate chips should be coated well with the flour mixture.

    step by step guide to making the best Instant pot brownies

    Now, tip in 1/2 the dry mixture into the wet mix. Gently mix using a folding movement until you see no streaks of flour.

    step by step guide to making the best Instant pot brownies

    When done, add the remaining dry mixture and gently fold till everything comes together and you see no streaks of flour.

    Grease a 6 inch round cake pan generously with a knob of butter. You will need 1 tsp butter for this.

    Transfer the batter to the greased pan and even out the top using a silicon spatula. Sprinkle the remaining chocolate chips on the top.

    Tap the pan once or twice to get rid of any air bubbles and to even out the batter. Cover the pan snugly with a piece of foil.

    step by step guide to making the best Instant pot browniesCooking the brownie in the IP

    Insert the inner pot into the Instant Pot. Add 1.5 cups water to the inner pot. Now, place a tall trivet into the inner pot.

    Place the brownie pan on the trivet. Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.

    Plug in the Instant Pot. Press PRESSURE COOK-HIGH PRESSURE and set the timer to 45 mins.

    Allow the cooking cycle to complete. When done, wait for 15 minutes of natural pressure release and then do a quick pressure release.

    step by step guide to making the best Instant pot brownies

    Let the brownie sit in the pan for 10 minutes before removing.

    step by step guide to making the best Instant pot brownies

    After 10 mins, gently transfer to a cooling rack, slice and serve.

    Step by step guide to make brownies in Instant Pot
    These steam baked brownies come together with minimal effort.

    More Chocolate Treats

    How to make Instant Pot brownies?
    Print Recipe
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    Instant Pot Brownies

    Decadent, gooey and fudgy brownies made from scratch in the Instant Pot
    Prep Time15 minutes
    Cook Time45 minutes
    Course: Dessert
    Cuisine: American, International
    Servings: 8
    Calories: 317kcal

    Equipment

    • 1 six quart Instant Pot
    • 1 set measuring cups and spoons or a weighing scale
    • 1 six inch round cake pan or a 6 inch springform pan (please refer blog post for more information)
    • 1 piece of aluminum foil
    • 1 Tall trivet

    Ingredients

    • ½ cup butter melted 3.9 oz
    • ¾ cup brown sugar I have used soft brown sugar here
    • 2 eggs
    • 1 tsp Vanilla

    Dry mixture-

    • ¾ cup unbleached all purpose flour 3.2 oz
    • ½ cup Dutch process Cocoa 1.3 oz
    • ½ tsp baking soda
    • ½ tsp salt
    • ½ cup dark chocolate chips

    For greasing the pan

    • 1 tsp butter

    Instructions

    Prep work

    • Gather all your ingredients, weigh them and set aside.

    Making the brownie batter

    • Melt the butter and allow it to come to room temperature. Whisk the melted butter well to smoothen lumps.
    • To the melted butter, add the soft brown sugar and mix well using a balloon whisk. The mixture should be smooth and lump free.
    • Now, add the vanilla followed by the eggs. Whisk again until you achieve a smooth and glossy mixture. This took me 2 to 3 minutes and I did this by hand.
    • In a separate mixing bowl, add the flour, cocoa, baking soda and salt. Whisk thoroughly to evenly distribute the cocoa and soda bi carb into the flour.
    • Add 1/2 the chocolate chips to the flour mixture and toss well. The chocolate chips should be coated well with the flour mixture.
    • Now, tip in 1/2 the dry mixture into the wet mix. Gently mix using a folding movement until you see no streaks of flour.
    • When done, add the remaining dry mixture and gently fold till everything comes together and you see no streaks of flour.
    • Grease a 6 inch round cake pan generously with a knob of butter. You will need 1 tsp butter for this.
    • Transfer the batter to the greased pan and even out the top using a silicon spatula. Sprinkle the remaining chocolate chips on the top.
    • Tap the pan once or twice to get rid of any air bubbles and to even out the batter. Cover the pan snugly with a piece of foil.

    Cooking the brownie in the Instant Pot

    • Insert the inner pot into the Instant Pot. Add 1.5 cups water to the inner pot. Now, place a tall trivet into the inner pot.
    • Place the brownie pan on the trivet. Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.
    • Plug in the Instant Pot. Press PRESSURE COOK-HIGH PRESSURE and set the timer to 45 mins.
    • Allow the cooking cycle to complete. When done, wait for 15 minutes of natural pressure release and then do a quick pressure release.
    • Let the brownie sit in the pan for 10 minutes before removing. After 10 mins, gently transfer to a cooling rack, slice and serve.

    Notes

    • For a gooey centered brownie, do a quick release pressure as soon as the brownie has finished cooking. 
    • Whole wheat flour is a fantastic option if you are looking for a denser brownie. Simply substitute whole wheat flour in place of the unbleached APF.
    • Using a tall trivet is very important here. Please read my note on tall trivet in this post to know more.
    • You may be wondering why the cooking time is higher as opposed to oven baked brownies. It is because an Instant Pot steam bakes your brownie and does not bake it in dry heat.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

    Nutrition

    Calories: 317kcal | Carbohydrates: 39g | Protein: 5g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 344mg | Potassium: 212mg | Fiber: 3g | Sugar: 24g | Vitamin A: 431IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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

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

    Creamy Lemon Orzo Pasta (Instant Pot)

    By 1 Comment

    Rest assured that this easy orzo pasta teeming with robust flavors from the veggies and zesty lemon will soon become your favorite one pot meal. Also called as Risoni, orzo is my present favorite pasta because its texture is so amazing.

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    A close up of vegetable lemon orzo in a bowl.
    Make this orzo pasta with robust flavors and delightful veggies for any meal.

    Why you should make this?

    • With just 10 mins prep, this dish comes together in less than 30 mins.
    • You just need one pot to make this creamy pasta. No need to bring out that colander, y’all because we won’t be straining the orzo.
    • Even though it calls for basic stuff, it is quite fancy schmancy that you can make for any special occasion.
    • It is vegetarian friendly and can be made vegan as well.
    • Freezer friendly max- Leftovers can settle in the freezer and become another busy day’ meal in a wink.
    [feast_advanced_jump_to]

    What is orzo?

    To put it simply, orzo is a rice shaped pasta that resembles long grain rice varieties. Made from durum wheat semolina flour, this has a plump appearance after cooking.

    Is orzo gluten free?

    The similarities between rice and orzo end at their appearances. Even though orzo looks like rice, it is made from a kind of wheat flour.

    So, obviously, it is not gluten free. Having said that, there are gluten-free orzo varieties available at the market, Personally, I have not used them and so, I can’t say much about it.

    Are orzo and Risoni the same?

    If you have ever searched for orzo, the chances are that you may have come across a bag labeled ‘Risoni. 

    This rice like pasta has many names, one of which is Risoni, that translates to big rice in Italian. Other name includes Puntalette.

    Literally meaning barley in Italian, this pasta is so versatile. You can use them in soups, salads and stews as well. Or simply, make this delicious orzo pasta.

    Ingredients

    • Butter- helps keep grains separate in this recipe. Switch to olive oil for a vegan version.
    • Garlic and onions – for flavor.
    • Vegetables- I have used green peas, sweet corn and chopped baby spinach.
    • Mint leaves – for a fresh flavor burst. 
    • Seasonings- A mix of Italian herbs, chili flakes and pepper make this pasta perfect.
    • Orzo- While I love Barilla’s 1 lb orzo packs, Sainsbury’s is a great option too. (This is my personal recommendation and not sponsored)
    • Vegetable stock – Again, adds depth and flavor to this dish. 
    • Lemon juice- for that tang
    • Salt 
    • Feta cheese- for a creamy orzo. Skip this or use vegan feta for a vegan orzo pasta.

    Why make Orzo in Instant Pot?

    In one word, because it is like magic. Off late, I have been hooked to making one pot pasta dishes in my Instant Pot.

    The process of cooking pasta in an electric pressure cooker is convenient, minimal effort and time. You simply add all the ingredients to your inner pot and let the thing work its magic.

    Orzo, especially, is so forgiving. It cooks perfectly and transforms into plump tender bites. This is why you should make orzo in the Instant Pot.

    Lastly, it is truly liberating because the dish washing gets cut by 1/2. In case you do not have an Instant Pot, please check the stove top instructions under ‘Method’ section.

    Variations

    While this version of orzo is my favorite, here are some variations that I have tried and had success with, as well.

    • Instead of fresh mint, you can also fresh sweet basil or parsley. 
    • Switch to ricotta or shredded parmesan instead of the feta.
    • Add other veggies like sliced baby Bella mushrooms or chopped carrots here. You can even stir in some roasted cherry tomatoes at the end.
    • You can also add other meat protein like chicken here if you aren’t keen on a vegetarian or vegan version.
    • Towards the end, for a herby flavor, stir in 2 tbsp Genovese pesto.

    Shelf life, leftovers and freezing

    • In the fridge-Store leftover orzo in a covered air tight container in the fridge for up to 3 days.
    • Freezing- You can freeze orzo for up to 1 month. Allow the pasta to cool completely, divide into small portions, transfer to a freezer-safe bag/ box , label and freeze.
    • To thaw – leave in the fridge overnight and steam in the Instant Pot for 2 mins. Alternatively, you can add 1/2 cup boiling hot water and gently reheat in a saucepan over the stovetop.

    Recipe Notes

    • I do not recommend cooking anything less than 1 cup of orzo in the Instant Pot. For cooking anything in the IP, you need a minimum of 1 cup fluid. Since reducing the orzo also means scaling down the liquid, it becomes a safety issue.
    • If you are using broth or stock to make this pasta, please be mindful of the salt. Since we will be adding cheese as well, keep an eye while adding the salt.
    • I recommend stirring in shredded parmesan or ricotta only after the orzo is cooked since the residual heat is sufficient for them to mix well into the pasta.
    • For an al-dente orzo, I recommend following the same orzo and liquid ratio. Softer pasta needs 6 mins cooking time followed by immediate quick pressure release.
    • The total time for this dish including the pressurizing time is 20 mins. ( 9 mins Saute mode- 5 mins for pressurising and 5 mins cooking time)
    • While doing a quick pressure release, stay away from the vent because pasta usually sputters water. 
    • After cooking, the orzo may look watery. Do not freak out. It will absorb the liquid as it cools and settle down.
    • After doing the quick pressure release, please do not switch to KEEP WARM MODE. Press CANCEL immediately to prevent the pasta from becoming dry at the bottom.

    Serving Suggestions

    Recently, I shared this recipe on my Instagram as a part of my Valentine’s day series. We love to make this a complete meal by pairing it with-

    Air fryer sweet potatoes

    Black bean and mango salad

    Air fryer tofu

    Instant Pot Orzo- FAQs

    What is the ratio of orzo to liquid in the Instant Pot?

    For this specific dish, I used 1 and 3/4 cups broth to cook 1 cup orzo. However, when I am just making orzo to toss into other dishes, I use 1.5 cups water for 1 cup orzo.

    Why did I get the BURN signal?

    In most cases, BURN signal pops up when the food gets stuck to the bottom of the Instant Pot. This happens because there is not enough liquid. Adding correct quantity of liquid is crucial to preventing BURN signal.

    What to do if I get a BURN signal?

    Do a quick pressure release, open the lid, add 1/2 cup more water or broth. Stir to deglaze the pot. Put the lid back on and continue cooking the dish.

    More Pasta Recipes

    Creamy lemony Instant Pot orzo pasta served in a brown bowl.
    This lemony orzo with vegetables is a fresh and flavor packed one pot meal

    Method

    Prep work

    Gather all your ingredients. Chop the veggies and measure your orzo and broth. Set aside.

    Making orzo

    Insert the inner pot into the instant pot. Plug in the Instant Pot and press SAUTE -NORMAL mode. Set the timer to 9 mins.

    Add the butter to the inner pot and when it melts, tip in the chopped garlic. Saute the garlic till it begins to turn brown.

    how to cook orzo in the Instant Pot?

    Now, add the chopped onions, stir and saute them until soft.

    how to cook orzo in the Instant Pot?

    When done, add the fresh green peas, sweet corn kernels and chopped spinach. Stir to combine and cook till the spinach begins to wilt. .

    Creamy risoni pasta in Instant pot - a step by step guide.

    Now, add the fresh mint leaves along with the seasonings except salt. Mix well.

    Creamy risoni pasta in Instant pot - a step by step guide.

    Add in the orzo followed by the broth. Stir gently once or twice.

    Creamy risoni pasta in Instant pot - a step by step guide.

    Now, pour in the lemon juice and add salt if needed.

    Instant Pot orzo - one pot pasta , a step by step tutorial

    Finally, add the crumbled feta. Press CANCEL. Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant pot and turn the VALVE to SEALING. 

    Press PRESSURE COOK-HIGH PRESSURE and set the timer to 5 mins. Wait for the cooking cycle to complete fully.

    Instant Pot orzo - one pot pasta , a step by step tutorial

    As soon as the cooking cycle is complete, PRESS CANCEL. We do not want the Instant Pot to switch to KEEP WARM mode here.

    Now, do a quick pressure release carefully by turning the VALVE to VENTING. When done, open the lid and gently mix to combine. 

    Instant Pot orzo - one pot pasta , a step by step tutorial

    Serve hot with your favorite sides.

    Stove top Lemony Orzo

    • Heat a heavy bottomed pan like a Dutch oven with butter. 
    • When the butter melts, add the garlic and allow it to become golden.
    • Now, add the onions and saute till its soft. 
    • Tip in the vegetables and seasonings. 
    • Add the broth next and allow it to come to a boil.
    • Now, add the orzo along with feta, mint and lemon juice.
    • Stir and cook covered on medium heat till the orzo is cooked through, absorbing all the liquid. This takes anywhere between 7 to 9 mins.
    Making risoni in the Instant Pot is so easy.
    Delicious cheesy lemon orzo pasta can be put together in less than 30 mins.
    A close up of vegetable lemon orzo in a bowl.
    Print Recipe
    5 from 3 votes

    Creamy Lemon Orzo Pasta

    Make this delightfully flavorsome and tangy one pot lemon orzo in the Instant Pot in less than 30 mins.
    Prep Time7 minutes
    Cook Time14 minutes
    Course: Main Course, Sides
    Cuisine: American, Italian
    Servings: 4
    Calories: 287kcal

    Equipment

    • 1 six quart Instant Pot
    • 1 set measuring cups and spoons

    Ingredients

    • 20 grams butter
    • 1.5 tbsp chopped garlic
    • 1 cup finely chopped onions
    • ¾ cup green peas (I have used frozen fresh green peas)
    • 3/4 cup sweet corn (Both fresh and frozen corn work well)
    • 1 cup finely chopped spinach
    • ½ tsp Italian herbs
    • 1/2 tsp crushed black pepper
    • 1/2 tsp red chili flakes
    • 10 to 12 mint leaves
    • 1 cup orzo
    • 1.75 cups vegetable stock
    • 2 tbsp lemon juice
    • 1.75 oz feta (50 grams)

    Instructions

    Prep work

    • Gather all your ingredients. Chop the veggies and measure your orzo and broth. Set aside.

    Making orzo

    • Insert the inner pot into the instant pot. Plug in the Instant Pot and press SAUTE -NORMAL mode. Set the timer to 9 mins.
    • Add the butter to the inner pot and when it melts, tip in the chopped garlic. Saute the garlic till it begins to turn brown.
    • Now, add the chopped onions, stir and saute them until soft. When done, add the fresh green peas, sweet corn kernels and chopped spinach.
    • Stir to combine and cook till the spinach begins to wilt. Now, add the fresh mint leaves along with the seasonings except salt. Mix well.
    • Add in the orzo followed by the broth. Stir gently once or twice.
    • Now, pour in the lemon juice and add the crumbled feta. Press CANCEL.
    • Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant pot and turn the VALVE to SEALING.
    • Press PRESSURE COOK-HIGH PRESSURE and set the timer to 5 mins. Wait for the cooking cycle to complete fully.
    • As soon as the cooking cycle is complete, PRESS CANCEL. We do not want the Instant Pot to switch to KEEP WARM mode here.
    • Now, do a quick pressure release carefully by turning the VALVE to VENTING. When done, open the lid and gently mix to combine.
    • Serve hot with your favorite sides.

    Stove top Lemony Orzo

    • Heat a heavy bottomed pan like a Dutch oven with butter.
    • When the butter melts, add the garlic and allow it to become golden.
    • Now, add the onions and saute till its soft.
    • Tip in the vegetables and seasonings.
    • Add the broth next and allow it to come to a boil.
    • Now, add the orzo along with feta, mint and lemon juice.
    • Stir and cook covered on medium heat till the orzo is cooked through, absorbing all the liquid. This takes anywhere between 7 to 9 mins.

    Notes

    • I do not recommend cooking anything less than 1 cup of orzo in the Instant Pot. For cooking anything in the IP, you need a minimum of 1 cup fluid. Since reducing the orzo also means scaling down the liquid, it becomes a safety issue.
    • If you are using broth or stock to make this pasta, please be mindful of the salt. Since we will be adding cheese as well, keep an eye while adding the salt.
    • I recommend stirring in shredded parmesan or ricotta only after the orzo is cooked since the residual heat is sufficient for them to mix well into the pasta.
    • This orzo and liquid ratio is perfect for al-dente pasta. Softer pasta needs 6 mins cooking time followed by immediate quick pressure release.
    • The total time for this dish including the pressurizing time is 20 mins. ( 9 mins Saute mode- 5 mins for pressurising and 5 mins cooking time)
    • While doing a quick pressure release, stay away from the vent because pasta usually sputters water. 
    • After cooking, the orzo may look watery. Do not freak out. It will absorb the liquid as it cools and settle down.
    • After doing the quick pressure release, please do not switch to KEEP WARM MODE. Press CANCEL immediately to prevent the pasta from becoming dry at the bottom.

     

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

    Nutrition

    Calories: 287kcal | Carbohydrates: 45g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 607mg | Potassium: 380mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1547IU | Vitamin C: 23mg | Calcium: 114mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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    Easy One Pot Creamy Curry Pasta

    By 3 Comments

    This one pot pasta is a delightful marriage of Asian flavors and an Italian staple. Hearty, warming, filling and wholesome, this quick meal is definitely going to be a weeknight dinner regular. Simply put, I love meals like this healthy, dairy free, vegan friendly pasta meal.

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    Vegetarian curry pasta with vegetables and chickpeas served in a bowl.
    This one pot pasta is not just flavorsome but also rich in nutrients; thanks to the vegetables and chickpeas.

    Pasta, in any form or shape, is bound to be a pantry staple in many homes. With kids around in the house, you can rest assured that there will be a bag of pasta lurking somewhere in that kitchen cabinet.

    Effortless and convenient, I often resort to making pasta meals. When I do, I make sure that it is a nutritious meal. Simply because I do not want to prep another vegetable dish. 

    You will love this plant based pasta because-

    • it is loaded with vegetables and chickpeas.
    • you can make this in less than 30 mins.
    • this is freezer-friendly and feeds a crowd conveniently.
    • all the ingredients in this recipe are almost always lying around in your pantry.
    • there are umpteen ways to whip up this delectable dish.
    [feast_advanced_jump_to]

    Ingredients

    Honestly, this recipe is a classic example of “how one thing led to another situation” in my kitchen.

    No big story there but one day, I felt ravenous and these were all the things I had. Since then, this pasta has been on repeat every two weeks once.

    • Olive oil- you can use coconut oil as well.
    • Garlic and onions– I have used purple onions but white and yellow work at a pinch as well.
    • Ground spices- To bring out that typical curry flavor, we will use some curry powder along with ground turmeric and red chili powder over here. Feel free to use paprika if you want to tone down the heat a bit.
    • Peanut butter– This is going to give the pasta a delightfully creamy texture and mouth feel. Cashew and almond butters are fantastic substitutes.
    • Tomato ketchup – Curry usually has some acidic element in it. Since I did not want a pasta with an overwhelming tomato flavor, I chose to use ketchup. You can also use canned chopped tomatoes instead.
    • Vegetables- A combination of green beans, carrots, peas and baby corn make this a vibrant colorful dish. Use frozen veggies to cut down on prep time.
    • Chickpeas– Canned chickpeas are a blessing for every pantry. I find this an effortless and smart way to amp up the protein in any meal.
    • Pasta- While I have used Fusilli here, you can also use any short pasta like penne, macaroni or bowties. Spaghetti or linguine work as well.
    • Coconut milk – Regular canned coconut milk is going to be the base for our sauce here. Please do not use coconut cream.
    • Water- for cooking the pasta.
    • Lemon juice
    • Cilantro for garnish

    Variations

    • Vegetarian friendly pasta- While this pasta is naturally vegan, you can easily make it vegetarian too. Use half and half instead of coconut milk for making this pasta here.
    • Add more protein- For non vegans, you can also toss in some sausage, chicken breast or fish with the pasta for more protein.
    • Other ways to amp up protein- Use different beans like kidney beans or butter beans instead of the chickpeas. You can also add some tofu instead of the chickpeas.
    • Toss in lentils- Just like canned chickpeas, canned lentils are a fine way to add more nutrients as well. Instead of the chickpeas, use canned green lentils here after draining and rinsing them.
    • Use a different combination of vegetables- try adding pumpkin, butternut, baby spinach, mushrooms, sweet corn, broccoli, asparagus or zucchini to the vegetable mix.
    • Switch the pasta – and use a different shape to make it more appetizing to kids. As mentioned before, short pasta like macaroni, penne or bowties and long ones like spaghetti work well.
    • Kid-friendly curry pasta- Not all kids enjoy spicy food. Some kids find it particularly difficult to appreciate it. To make this a kid-friendly pasta, use only 1/2 tsp each curry powder along with the ground turmeric here.
    • Other plant milk will also work equally well here. Unsweetened cashew milk and barista style oat milk are my recommendations.
    • Gluten free pasta can also be substituted here instead of regular pasta. My choice of GF pasta for this recipe is quinoa pasta.
    • You may also stir in 1/4 cup pesto along with the veggies for a different but refreshing taste. Personally, I prefer adding pesto Rosso but the regular basil pesto works too.

    Thai style quick curry pasta

    Thai food has taken the internet by storm like none other, in the last few years. A melange of pasta and Thai style ingredients are not uncommon.

    While I wanted the curry flavors to shine in this recipe, sometimes I use 1 tbsp of Thai curry paste instead of all the ground spices in this recipe.

    Red curry, green curry and yellow curry pastes are all great here. Panang curry paste and Massaman curry pastes are ideal for kids since they are less spicier.

    I have come across recipes that use Japanese curry paste as well but personally, I haven’t tried that.

    Leftovers, shelf life and freezing

    Leftover curry pasta keeps well in the fridge for 3 days, when stored in a closed air tight container.

    Reheat any leftovers in the microwave or even in the Instant Pot. 

    How to reheat pasta in the Instant Pot?

    • Allow the pasta to sit at room temperature for 20 mins.
    • Insert the inner pot into the Instant Pot.
    • Add 1.5 cups water, plug in the Instant Pot and press SAUTE-NORMAL. Set the timer to 5 mins.
    • When the water starts boiling, place a tall trivet into the inner pot.
    • Transfer the leftover pasta to an Instant Pot safe container. Stainless steel and borosilicate glass works best.
    • Place the pasta container on the trivet.
    • Press CANCEL.
    • Fit the lid with the sealing ring, close the Instant Pot and turn VALVE to SEALING.
    • Press STEAM and set the timer to 3 mins.
    • When done, do a quick pressure release.
    Freezing
    1. Allow any leftover pasta to cool down completely. When cooled, divide into small portions and transfer to freezer safe containers.
    2. Label and freeze for up to 2 months.
    3. Thaw frozen pasta in the fridge overnight.
    4. To reheat, transfer the pasta to a sauce pan along with 1 cup boiling hot water.
    5. Stir gently and reheat on low flame. Serve once heated through.

    Recipe Notes

    1. Before making pasta in the Instant Pot, make sure you take note of the cooking times mentioned on your pasta package.
    2. For getting pasta right in the Instant Pot, it is important to understand and use the right cooking times.
    3. You will find more information on pasta cooking times and technique in my Penne Arrabbiata post.
    4. When making pasta in the Instant Pot, please do not use high fat liquids like heavy cream or coconut cream as a cooking base. The chances of the BURN signal popping up are higher in this case.
    5. I have used regular canned coconut milk that is unsweetened for this recipe. Light or low fat coconut milk will also work well here.
    6. Creamy peanut butter works best for this recipe. Chunky peanut butter takes a longer time to completely melt. 
    7. Once you add the pasta and the liquid to the IP, do not stir. 
    8. You must do a quick pressure release as soon as the cooking cycle is complete to avoid over cooked pasta.
    9. The pasta may look watery as soon as you open the Instant Pot. But as time goes by and pasta cools down, it will settle down and come to the right consistency.
    10. Instant Pot is, for me, a convenient way to cook many things. But if you do not own one, then you can make this in a pan too. Please read the METHOD section for the details.
    11. Please note that the pasta to water ratio will be different if you are making this over the stovetop.

    Instant Pot Pasta Water Ratio

    What will be the correct quantity of liquid or water to add to Instant Pot pasta is a tricky question. As a rule of thumb, the liquid you add to your pasta must fully cover the pasta.

    But sometimes, even this can give undercooked or overcooked pasta. Over the years, I have learned that the ratio that works best. 

    For every pound of pasta you cook, you will need 4 cups water or liquid in the Instant Pot. Every 10 oz pasta needs 2.5 to 3 cups water or liquid.

    Instant Pot Pasta Timings

    The Instant Pot is an electric pressure cooker. It is not a device that quickens the cooking process, unlike what many people assume.

    A nifty gadget that replaces many others in the kitchen, the Instant Pot is very similar to a stovetop pressure cooker but is more sophisticated.

    When we cook pasta in the IP, we must factor in the time the IP takes to come to pressure. But here is a rough guide for pretty much any pasta.

    • Al dente pasta- 1/2 the cooking time mentioned on the package minus 1 minute. Example- if the package says cook for 10 mins, then the cooking time in the IP will be 5 minus 1 min which is 4 mins.
    • Soft pasta- 1/2 the cooking time mentioned on the package.
    One pot healthy creamy curry pasta served in a black bowl.
    This creamy coconut curry pasta loaded with veggies is just what you need for weeknight dinners.

    Serving suggestions

    While this is a complete wholesome meal on its own, sometimes I like to jazz it up by serving this with one of these dishes-

    Air fryer sweet potatoes

    Beet and arugula salad

    Persian Shirazi Salad

    Method

    Prep work

    Drain the canned chickpeas in a colander, rinse well and set aside. Chop the veggies and assemble the remaining ingredients.

    Instant Pot Pasta

    Insert the inner pot into the inner pot, plug in and press SAUTE-NORMAL. Set the timer to 10 mins. Wait for the display to read HOT.

    When the display reads HOT, add the olive oil. Allow the oil to heat up for 1 min. Tip in the chopped garlic and saute until the garlic begins to brown.

    Easy creamy curry pasta- a step by step tutorial

    Now, add the onions and salt. Stir to combine and saute the onions till they are translucent.

    Easy creamy curry pasta- a step by step tutorial

    At this stage, add the ground spices (turmeric, curry powder and chili powder) along with the peanut butter and tomato ketchup.

    Mix well until the spices and the peanut butter are evenly incorporated with the onions, taking care not to burn the spices. If you sense them burning, press CANCEL.

    Easy creamy curry pasta- a step by step tutorial

    Now, add the vegetables along with the chickpeas.

    How to make curry pasta in the Instant pot?

    Stir well to combine.

    How to make curry pasta in the Instant pot?

    Tip in the pasta and spread it into an even layer.

    How to make curry pasta in the Instant pot?

    Add the coconut milk next followed by the water. DO NOT STIR. Gently press the pasta down using a spatula, so that it is fully immersed.

    Squeeze in the lemon juice. Press CANCEL. Ensure that the sealing ring has been fitted well into the lid.

    Easy creamy curry pasta- a step by step tutorial

    Close the Instant Pot and turn the VALVE to SEALING. Press PRESSURE COOK- HIGH PRESSURE. Set the timer to 4 minutes.

    Allow the cooking cycle to complete. As soon as the cooking cycle is complete, do a quick pressure release by turning the VALVE to VENTING.

    Press CANCEL before opening the lid. After opening the lid, add the finely chopped cilantro and gently stir to combine.

    Easy creamy curry pasta- a step by step tutorial

    Serve hot.

    One pot curry pasta(stovetop)

    • Heat a 5 quart Dutch oven or a similar heavy bottomed pan with olive oil. When the oil is hot, tip in the garlic and allow it to begin to brown.
    • At this stage, add the onions and salt and saute the onions till pink and translucent.
    • Now, add the ground spices, tomato ketchup and peanut butter. Stir to combine.
    • To the pan, add the vegetables and drained chickpeas. Stir well to make sure that the spices coat the veggies and chickpeas completely.
    • Add 3 cups boiling hot water and stir well.
    • Next, add 1.5 cups coconut milk, reduce the heat to the lowest and allow the mixture to come to a boil. This takes anywhere
    • When the mixture comes to a boil, add the pasta and cook for 9 mins or for as long as the package recommends.
    • Stir the pasta for a few times in between, to ensure that it doesn’t stick to the bottom.
    • Check if the pasta is cooked after 9 mins. If it is not done, continue to cook for 2 mins longer.
    • When done, finish with a garnish of finely chopped cilantro and a squeeze of lemon juice.
    Hearty curry pasta served in a black bowl with a golden spoon.
    Make this filling one pot curry pasta for lunch or dinner- either ways, its a winner.

    Vegetarian curry pasta with vegetables and chickpeas served in a bowl.
    Print Recipe
    5 from 4 votes

    Easy one pot creamy curry pasta

    This effortless curry pasta is a delicious concoction of curry flavors and pasta in a creamy sauce, only you just need one pot to make this.
    Prep Time10 minutes
    Cook Time13 minutes
    Course: Main Course, Mains
    Cuisine: Fusion
    Servings: 4
    Calories: 675kcal

    Equipment

    • 1 six quart Instant Pot
    • 1 Colander
    • 1 set measuring cups and spoons

    Ingredients

    • 1.5 tbsp olive oil
    • 2 tbsp garlic finely chopped
    • 1 cup onions finely chopped
    • 1 tsp Kosher salt or adjust to taste
    • 1.5 tsp curry powder I have used McCormicks
    • 1 tsp red chili powder or use paprika
    • 1 tsp ground turmeric
    • 3 tbsp tomato ketchup
    • 3 tbsp creamy peanut butter
    • 1 can chickpeas I have used a 14 oz can here.
    • 1/2 cup diced carrots
    • 1/2 cup green peas frozen or fresh both work
    • 1/2 cup baby corn chopped into 1/2 inch pieces
    • 3/4 cup green beans chopped into 1 inch pieces
    • 10 oz fusilli pasta Pls refer blog post for more ideas
    • 14 oz coconut milk I have used canned regular coconut milk.
    • 1.5 cup water Use vegetable broth for more flavor.
    • 1.5 tbsp lemon juice freshly squeezed
    • 1.5 tbsp cilantro finely chopped

    Instructions

    Prep work

    • Drain the canned chickpeas in a colander, rinse well and set aside. Chop the veggies and assemble the remaining ingredients.

    Instant Pot Pasta

    • Insert the inner pot into the inner pot, plug in and press SAUTE-NORMAL. Set the timer to 10 mins. Wait for the display to read HOT.
    • When the display reads HOT, add the olive oil. Allow the oil to heat up for 1 min. Tip in the chopped garlic and saute until the garlic begins to brown.
    • Now, add the onions and salt. Stir to combine and saute the onions till they are translucent.
    • At this stage, add the ground spices (turmeric, curry powder and chili powder) along with the peanut butter and tomato ketchup.
    • Mix well until the spices and the peanut butter are evenly incorporated with the onions, taking care not to burn the spices. If you sense them burning, press CANCEL.
    • Now, add the vegetables along with the chickpeas. Stir well to combine.
    • Tip in the pasta and spread it into an even layer. Add the coconut milk next followed by the water.
    • DO NOT STIR. Gently press the pasta down using a spatula, so that it is fully immersed.
    • Squeeze in the lemon juice. Press CANCEL. Ensure that the sealing ring has been fitted well into the lid.
    • Close the Instant Pot and turn the VALVE to SEALING. Press PRESSURE COOK- HIGH PRESSURE. Set the timer to 4 minutes.
    • Allow the cooking cycle to complete. As soon as the cooking cycle is complete, do a quick pressure release by turning the VALVE to VENTING.
    • Press CANCEL before opening the lid. After opening the lid, add the finely chopped cilantro and gently stir to combine.
    • Serve hot.

    One pot curry pasta(stovetop)

    • Heat a 5 quart Dutch oven or a similar heavy bottomed pan with olive oil. When the oil is hot, tip in the garlic and allow it to begin to brown.
    • At this stage, add the onions and salt and saute the onions till pink and translucent.
    • Now, add the ground spices, tomato ketchup and peanut butter. Stir to combine.
    • To the pan, add the vegetables and drained chickpeas. Stir well to make sure that the spices coat the veggies and chickpeas completely.
    • Add 3 cups boiling hot water and stir well.
    • Next, add 1.5 cups coconut milk, reduce the heat to the lowest and allow the mixture to come to a boil. This takes anywhere
    • When the mixture comes to a boil, add the pasta and cook for 9 mins or for as long as the package recommends.
    • Stir the pasta for a few times in between, to ensure that it doesn't stick to the bottom.
    • Check if the pasta is cooked after 9 mins. If it is not done, continue to cook for 2 mins longer.
    • When done, finish with a garnish of finely chopped cilantro and a squeeze of lemon juice.

    Notes

    1. Before making pasta in the Instant Pot, make sure you take note of the cooking times mentioned on your pasta package.
    2. For getting pasta right in the Instant Pot, it is important to understand and use the right cooking times.
    3. You will find more information on pasta cooking times and technique in my Penne Arrabbiata post.
    4. When making pasta in the Instant Pot, please do not use high fat liquids like heavy cream or coconut cream as a cooking base. The chances of the BURN signal popping up are higher in this case.
    5. I have used regular canned coconut milk that is unsweetened for this recipe. Light or low fat coconut milk will also work well here.
    6. Creamy peanut butter works best for this recipe. Chunky peanut butter takes a longer time to completely melt. 
    7. Once you add the pasta and the liquid to the IP, do not stir. 
    8. You must do a quick pressure release as soon as the cooking cycle is complete to avoid over cooked pasta.
    9. The pasta may look watery as soon as you open the Instant Pot. But as time goes by and pasta cools down, it will settle down and come to the right consistency.
    10. Instant Pot is, for me, a convenient way to cook many things. But if you do not own one, then you can make this in a pan too. Please read the METHOD section for the details.
    11. Please note that the pasta to water ratio will be different if you are making this over the stovetop.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

    Nutrition

    Calories: 675kcal | Carbohydrates: 80g | Protein: 18g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 781mg | Potassium: 800mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3262IU | Vitamin C: 21mg | Calcium: 86mg | Iron: 6mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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

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

    Kerala Kadala Curry (Instant Pot & Stovetop)

    By Leave a Comment

    Kerala style Kadala Curry is a rustic South Indian style brown chickpeas curry. Usually served with hoppers, string hoppers or Dosa, this nutritious curry is naturally vegan and gluten-free.

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    Kerala Kadala Curry; a brown chickpea curry served in a bowl
    Naturally vegan and gluten free South Indian brown chickpeas curry is a nutritious treat for everyday

    What is Kadala Curry?

    Popular in Kerala, a southern Indian state, Kadala curry is a gravy made with brown chickpeas, coconut and other spices.

    An everyday staple across many Kerala homes, this protein rich curry can be made in the Instant Pot or over the stovetop.

    People living in Kerala refer to this curry as Varutharacha Kadala Curry, which means roasted, ground spices added and cooked with chickpeas.

    As with any Indian recipe, there are so many versions of this recipe. Having grown up in a place that borders Kerala, I have had very generous Malayali neighbors who have shared their recipe with me.

    Over the years, I have gone on to make slight changes here and there to tweak the recipe to my family’s liking. I am just sharing my version here.

    [feast_advanced_jump_to]

    Why this recipe works?

    • Needs only pantry staples.
    • Nutritious with lots of protein.
    • Batch cooking and freezer friendly.
    • Requires minimal baby sitting.

    Ingredients

    To make this rustic brown chickpeas curry, we will first make a spice paste and then cook the chickpeas along with the spice paste.

    For the spice paste, you will need-

    • Coconut oil– an absolute necessity here!
    • Whole spices like fennel, cinnamon and cloves
    • Ginger and garlic
    • Sliced onions– red, purple, white or yellow all work well.
    • Ground spices like red chili powder, ground coriander and ground turmeric
    • Chopped fresh tomatoes
    • Coconut – both fresh and unsweetened desiccated coconut work here.

    For the curry, you will need-

    • Coconut oil – because all good things begin with this good fat source.
    • Mustard seeds and curry leaves
    • Chopped onions
    • Brown chickpeas that have been hydrated for 8 hours
    • Water
    • The ground spice paste

    Variations

    Kadala Curry with Coconut milk

    While this recipe calls for making a spice paste that involves coconut, you can skip adding the coconut and make a simple version of this curry with just coconut milk.

    To do this, make the spice paste without the coconut, cook the curry as instructed here under the METHOD section.

    Once the curry has finished cooking, stir in 1 cup unsweetened coconut milk and mix well. Simmer on low heat for 1 minute. Finish with curry leaves and serve hot.

    Kadala curry with white Chana

    Replace the brown chickpeas with regular white chickpeas and follow the rest of the recipe to make a delicious Kadala Curry with white Chana aka chickpeas.

    Other variations

    • Using the same spice paste as a base, you can make a similar style curry with other beans. Black eyed peas, pinto beans and butter beans work well in this case.
    • For a creamier curry, stir in 1/2 cup thick coconut milk towards the end. Once you add the coconut milk, do not simmer the curry further.
    • Sprouted brown chickpeas are a fantastic way to give this curry a nutrition upgrade. Use them just as you would, the hydrated chickpeas.

    Dietary Specifications

    Rich in protein and complex carbohydrates, this curry is my dream definition of healthy eating. Since it is naturally free from dairy, gluten, soy and nuts, it is safe to be served to mostly any crowd.

    100 grams of brown chickpeas roughly has 8 grams of protein. 

    Leftovers, freezing and shelf life

    When stored in an air tight container, this curry keeps well for 3 days in the refrigerator.

    How to freeze brown chickpeas curry?

    Freeze any leftover curry for up to 2 months. Allow the curry to cool down completely. When cool, divide into 2 cup portions, transfer to freezer safe containers or bags, label and freeze.

    Tomato Blues Tips For Success

    • Hydrating the chickpeas is key here to cook them evenly. I recommend hydrating them for at least 8 hours to uniform cooking.
    • Forgot to soak the chickpeas? Flash soak them in hot water for 4 hours.
    • For a quick curry, you may use canned brown chickpeas. Look for labels that read KALA CHANA IN BRINE in supermarket aisles.
    • When using canned Kala Chana (brown chickpeas), you do not have to hydrate them. Just add them in place of the hydrated chickpeas and cook on HIGH PRESSURE for 8 minutes and do a QPR.
    • If you do not have fresh coconut, feel free to add unsweetened shredded desiccated coconut. 
    • Since these chickpeas take a while to cook, I do not recommend making them on stovetop in an open pan.

    Recipe Notes

    • Every 1 cup of brown chickpeas will yield 2 cups of hydrated chickpeas. This is after 8 hours of hydration (soaking).
    • You can make this curry in the Instant Pot or in a regular stove top pressure cooker.
    • The chickpeas won’t cook properly if they are not hydrated long enough or if they are old. 
    • Buy a fresh stock of brown chickpeas for easy, fast and uniform cooking.
    • For the spice paste, I have used chopped fresh coconut since I find it hard to grate the coconut. 1/3 cup of chopped fresh coconut pieces yields 1/2 cup grated fresh coconut.
    • If you can source grated fresh coconut, please use that. Both fresh and frozen work well here. You can also substitute this fresh coconut with 1/2 cup unsweetened shredded desiccated coconut.
    • Use a deep pressure pan that is at least 4 liters (5 quart ) in capacity to avoid spills.
    A bowl of delicious South Indian style Kerala Kadala Curry served with hoppers and tea
    Kerala Kadala Curry can be made in the Instant Pot or on stove top.

    Serving suggestions

    For a healthy, wholesome and filling meal, serve this curry with Puttu (steamed rice cakes), Kerala style Appam (hoppers) or Idiyappam (string hoppers)

    Method

    Prep work

    Place the brown chickpeas in a colander and wash them twice. Transfer the washed chickpeas to a large mixing bowl.

    Add 4 cups water to the bowl along with the chickpeas and allow it to hydrate for 8 hours.

    After 8 hours, drain the chickpeas in a colander and rinse once under running water. Set aside.

    Making the spice paste

    Heat a pan with coconut oil. When the oil is hot, add the whole spices and wait for them to splutter.

    how to make Instant pot Kerala Kadala Curry

    As soon as the spices splutter, tip in the ginger and garlic. Saute till the garlic begins to brown. At this stage, add the sliced onions and saute them till they are soft and pink.

    how to make Instant pot Kerala Kadala Curry

    Now, add the ground spices along with the salt, stir to combine and cook on low heat for 30 seconds.

    how to make Instant pot Kerala Kadala Curry

    Immediately, tip in the chopped tomatoes, mix and continue to cook for 4 to 5 minutes on medium heat till the tomatoes are mushy.

    how to make Instant pot Kerala Kadala Curry

    Add the coconut at this point, combine and cook the mixture on medium heat for 1 to 2 minutes. When done, switch off the flame. Allow the mixture to cool.

    how to make Instant pot Kerala Kadala Curry

    Transfer this mixture to a high speed blender and grind in short bursts for 3 to 4 times. Then add 1/4 cup water and blend to slightly coarse paste. Set aside.

    how to make Instant pot Kerala Kadala Curry

    Instant Pot Kadala Curry

    Insert the inner pot into the Instant Pot and add coconut oil to the inner pot. Plug in the Instant Pot and press SAUTE- NORMAL and set the timer to 8 minutes.

    Wait for the display to read HOT. When ready, add the mustard seeds followed by the curry leaves. Allow the mustard seeds to splutter.

    how to make Instant pot Kerala Kadala Curry

    Next, tip in the chopped onions and continue to saute them for 2 to 3 minutes until they turn pink and soft.

    Tip in the drained hydrated chickpeas and toss well to combine. Add the water next and stir once.

    how to make Instant pot Kerala Kadala Curry

    Now, add the ground spice paste and mix everything well with a ladle, scraping the bottom of the pot to deglaze and scrape off any stuck bits.

    how to make Instant pot Kerala Kadala Curry

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

    PRESS BEAN/CHILI MODE. The auto preset for this mode is HIGH PRESSURE for 30 minutes. This timing is perfect for making our chickpeas curry.

    Allow the cooking cycle to complete. Once the cooking cycle has completed, wait for 15 minutes of NATURAL PRESSURE RELEASE.

    After 15 minutes NPR, do a gradual and controlled QPR by turning the VALVE to VENTING. PRESS CANCEL.

    how to make Instant pot Kerala Kadala Curry

    Open the lid and stir to mix the curry well. Mash the chickpeas once or twice with the help of a potato masher. This will help in achieving a creamy texture.

    Now, press SAUTE-NORMAL and set the timer to 2 minutes. Allow the curry to simmer under SAUTE mode for 2 minutes.

    how to make Instant pot Kerala Kadala Curry

    When done, garnish with some fresh curry leaves and serve hot.

    Stovetop method

    • To make this curry on the stovetop, we will need a 4 liter deep pressure pan.
    • Follow the prep work and make the spice paste as instructed above.
    • Heat a deep pressure pan with coconut oil. Add mustard seeds and once they splutter, tip in the ginger and garlic.
    • Saute the ginger and garlic till the garlic begins to brown and add the chopped onions. Fry the onions on medium heat till pink and soft.
    • Add the drained chickpeas along with the water and ground paste. Mix well. Close the pressure cooker and put the weight on.
    • Cook on medium heat for 7 to 8 whistles. When done, switch off flame and allow the pressure to release naturally.
    • Once the pressure releases, open the lid and mash the chickpeas once or twice using a potato masher. Mix well.
    • Simmer on low heat for 2 minutes and finish with some fresh curry leaves. Serve hot.
    South Indian style brown chickpeas curry served in a beige bowl
    Serve this rustic brown chickpeas and coconut curry with hoppers or Dosa

    South Indian style brown chickpeas curry served in a beige bowl
    Print Recipe
    5 from 1 vote

    Kerala Kadala Curry

    A rustic south Indian style brown chickpeas curry that uses coconut as a key ingredient. This curry can be made in the Instant Pot or on the stovetop.
    Prep Time8 hours 15 minutes
    Cook Time38 minutes
    Course: Main Course, Mains
    Cuisine: Kerala, South Indian
    Servings: 6
    Calories: 291kcal

    Equipment

    • 1 high speed blender
    • 1 six quart Instant Pot or a stovetop pressure cooker
    • 1 set measuring cups and spoons
    • 1 Mixing bowl

    Ingredients

    For the chickpeas

    • 1 cup brown chickpeas
    • 4 cups water

    For the spice paste

    • 1 tbsp coconut oil
    • 1 tsp fennel seeds
    • 1/2 inch cinnamon stick
    • 2 cloves
    • 1 green cardamom
    • 2 tbsp garlic grated
    • 1 tbsp ginger grated
    • 1 cup onions sliced thinly
    • 1.5 tsp red chili powder
    • 1.5 tsp ground coriander (Dhania powder)
    • 3/4 tsp ground turmeric
    • 1 tsp Kosher salt
    • 1 cup tomatoes chopped
    • 1/3 cup coconut (fresh coconut chopped into small pieces which equals 1/2 cup fresh grated coconut)
    • 1/4 cup water

    For the curry

    • 1 tbsp coconut oil
    • 1 tsp mustard seeds
    • 12 curry leaves
    • 1 cup onions very finely chopped
    • 2 cups hydrated chickpeas
    • 1.5 cups water

    For garnish

    • 10 curry leaves

    Instructions

    Prep work

    • Place the brown chickpeas in a colander and wash them twice. Transfer the washed chickpeas to a large mixing bowl.
    • Add 4 cups water to the bowl along with the chickpeas and allow it to hydrate for 8 hours.
    • After 8 hours, drain the chickpeas in a colander and rinse once under running water. Set aside.

    Making the spice paste

    • Heat a pan with coconut oil. When the oil is hot, add the whole spices and wait for them to splutter.
    • As soon as the spices splutter, tip in the ginger and garlic. Saute till the garlic begins to brown.
    • At this stage, add the sliced onions and saute them till they are soft and pink. Now, add the ground spices along with the salt, stir to combine and cook on low heat for 30 seconds.
    • Immediately, tip in the chopped tomatoes, mix and continue to cook for 4 to 5 minutes on medium heat till the tomatoes are mushy.
    • Add the coconut at this point, combine and cook the mixture on medium heat for 1 to 2 minutes. When done, switch off the flame. Allow the mixture to cool.
    • Transfer this mixture to a high speed blender and grind in short bursts for 3 to 4 times. Then add 1/4 cup water and blend to slightly coarse paste. Set aside.

    Instant Pot Kadala Curry

    • Insert the inner pot into the Instant Pot and add coconut oil to the inner pot. Plug in the Instant Pot and press SAUTE- NORMAL and set the timer to 8 minutes.
    • Wait for the display to read HOT. When ready, add the mustard seeds followed by the curry leaves. Allow the mustard seeds to splutter.
    • Next, tip in the chopped onions and continue to saute them for 2 to 3 minutes until they turn pink and soft.
    • Tip in the drained hydrated chickpeas and toss well to combine. Add the water next and stir once.
    • Now, add the ground spice paste and mix everything well with a ladle, scraping the bottom of the pot to deglaze and remove any stuck chickpeas.
    • Press CANCEL. Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
    • PRESS BEAN/CHILI MODE. The auto preset for this mode is HIGH PRESSURE for 30 minutes. This timing is perfect for making our chickpeas curry.
    • Allow the cooking cycle to complete. Once the cooking cycle has completed, wait for 15 minutes of NATURAL PRESSURE RELEASE.
    • After 15 minutes NPR, do a gradual and controlled QPR by turning the VALVE to VENTING. PRESS CANCEL.
    • Open the lid and stir to mix the curry well. Mash the chickpeas once or twice with the help of a potato masher. This will help in achieving a creamy texture.
    • Now, press SAUTE-NORMAL and set the timer to 2 minutes. Allow the curry to simmer under SAUTE mode for 2 minutes.
    • When done, garnish with some fresh curry leaves and serve hot.

    Stovetop method

    • To make this curry on the stovetop, we will need a 4 liter deep pressure pan.
    • Follow the prep work and make the spice paste as instructed above.
    • Heat a deep pressure pan with coconut oil. Add mustard seeds and once they splutter, tip in the ginger and garlic.
    • Saute the ginger and garlic till the garlic begins to brown and add the chopped onions. Fry the onions on medium heat till pink and soft.
    • Add the drained chickpeas along with the water and ground paste. Mix well. Close the pressure cooker and put the weight on.
    • Cook on medium heat for 7 to 8 whistles. When done, switch off flame and allow the pressure to release naturally.
    • Once the pressure releases, open the lid and mash the chickpeas once or twice using a potato masher. Mix well.
    • Simmer on low heat for 2 minutes and finish with some fresh curry leaves. Serve hot.

    Video

    Notes

    • Every 1 cup of brown chickpeas will yield 2 cups of hydrated chickpeas. This is after 8 hours of hydration (soaking).
    • You can make this curry in the Instant Pot or in a regular stove top pressure cooker.
    • The chickpeas won't cook properly if they are not hydrated long enough or if they are old. 
    • Buy a fresh stock of brown chickpeas for easy, fast and uniform cooking.
    • For the spice paste, I have used chopped fresh coconut since I find it hard to grate the coconut. 1/3 cup of chopped fresh coconut pieces yields 1/2 cup grated fresh coconut.
    • If you can source grated fresh coconut, please use that. Both fresh and frozen work well here. You can also substitute this fresh coconut with 1/2 cup unsweetened shredded desiccated coconut.
    • Use a deep pressure pan that is at least 4 liters (5 quart ) in capacity to avoid spills.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

    Nutrition

    Calories: 291kcal | Carbohydrates: 42g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 428mg | Potassium: 601mg | Fiber: 8g | Sugar: 6g | Vitamin A: 603IU | Vitamin C: 84mg | Calcium: 142mg | Iron: 4mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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    Easy Air Fryer Naan Bread Pizza

    By 1 Comment

    This quick 15 min air fryer naan bread pizza will soon become your go-to snack. Every single time I make this, I ask myself only one question- why didn’t I think of naan bread and pizza before? That pack of mini naans is well worth the buy if you are making these.

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    Quick and easy 15 minute air fryer naan pizza
    This easy air fryer naan pizza is my family’s favorite snack

    Why you will love this?

    • Easy and minimal effort – you don’t have to do anything but slather the sauce and chop some veggies.
    • Customizable– get your kids to choose their favorite toppings and assemble these on their own.
    • Personal pizzas for everyone– they are the right size and perfect for parties, gatherings and any fun occasion. 
    • Ideal for game day snacks or as a quick appetizer.
    • Makes for a winsome dinner or even a special lunchbox treat.
    [feast_advanced_jump_to]

    Ingredients

    In all honesty, my love for this pizza is huge only because this is not a ‘from the scratch’ recipe. Some days, I am all for easy shortcut meals that make everyone happy and that includes me.

    • Store bought naan bread– My favorite is Mission or Stonefire. This is not a sponsored post, peeps. I am just sharing my personal favorites here.
    • Olive oil – for toasting the Naans 
    • Your choice of canned pizza sauce- While I recommend a tomato and basil sauce, I don’t see why others wont work here.
    • Vegetables- I have used mushrooms, pitted olives, red bell peppers here. Feel free to use what you have on hand.
    • Shredded cheese – For me, a cheese blend of shredded mozzarella and cheddar works great. You can use just mozzarella as well.
    • Fresh herbs for garnish– Sweet basil for the win!

    Variations

    • Breakfast pizza– Use a combination of pesto, mozzarella and veggies of your choice. My bet is on beef tomatoes and sweet basil with a grind of freshly cracked black pepper. 
    • Switch the naan to garlic naan for a flavor upgrade.
    • Alternatively, use other flatbreads like pita or tortilla. You can use even bagels or regular sourdough , because why not?
    • Use different sauces for a different kind of pizza every time. BBQ sauce, pesto, marinara, tomato and basil, alfredo or even any pasta sauce is great here.
    • Mozzarella is great guys! No doubt. But hey, a combination of cheese like gouda+ cheddar, Colby jack + mozzarella or just a tex-mex cheese mix is a fantastic +1 for this pizza.
    • Make it Margherita – for a quick and lazy version, just skip the veggies and use only marinara sauce, some good quality mozzarella, sliced tomatoes, freshly cracked pepper and a drizzle of olive oil. So good…
    • Use mini Naans for bite sized mini pizzas. These are great, especially when serving as an appetizer.

    Leftovers- storage, shelf life and reheating

    How to store leftover pizza?

    Store any leftovers wrapped tightly in beeswax wraps or aluminum foil in the fridge. If using beeswax wrappers, wait for the pizza to cool down completely before wrapping.

    Shelf life

    These leftovers keep well in the fridge for 1 day. 

    How to reheat leftover naan pizza in air fryer?

    Preheat your air fryer at 350F (180C). Mine has an preset preheat function. If your air fryer does not have this, set it to preheat manually at 4 minutes. 

    When done, place the leftover pizza slices in a single layer in the air fryer basket. Cook for 3 minutes. Serve hot.

    FAQs

    Can I make naan pizza in the air fryer oven?

    Yes, you can make this recipe in a regular air fryer and in the air fryer oven.

    Can we use frozen naan to make this pizza?

    Frozen naan works beautifully here. Use them just as you would, regular naans.

    Can naan pizzas be frozen?

    These can be frozen easily. After you have assembled the pizzas, wrap them tightly using clingwrap or beeswax wrappers. Freeze till completely frozen.

    How to cook frozen naan pizzas?

    You do not have to thaw them. Instead, preheat your air fryer at 350 F (180C) for 4 minutes. Arrange the pizzas in a single layer and cook for 6 to 8 minutes or until the cheese has melted and the veggies are cooked.

    How long to air fry?

    If you are going to use thicker naans like the ones you get in Trader Joe’s, the pizzas need a good 6 to 8 mins for a crispy crust. Thin naans need just 4 to 5 mins.

    How to make the crust crispy?

    For those crispy edges, I recommend cooking them twice. First, we brush the naans with some water and pop them in the air fryer for 2 mins. The second round of cooking happens with all the other ingredients.

    Serving suggestions

    While this is mostly a quick snack that I serve for the 4 pm hunger pangs, I have also made this as an easy appetizer for gatherings. 

    To make this a complete meal, serve this pizza with a healthy salad or a side of veggies. 

    Here are some dishes that you can serve alongside this-

    A slice of air fryer naan pizza up, close and center
    Crispy on the edges and ooey gooey in the middle, this cheesy naan pizza is everyone’s favorite

    Recipe Notes

    • While I made these in my Instant Vortex air fryer oven, you can make this in a regular air fryer or oven too.
    • If you cannot source ready made naans, you can make your own by using my vegan naan recipe.
    • Do not add too much sauce to the base. This makes the pizza soggy.
    • The vegetables should be sliced thinly since the cooking time is less here and thinly sliced veggies cook faster.
    • The Instant Vortex AF oven has the option to cook on three trays. If you choose to do this, the pizza on the topmost tray is most likely to overcook. So, I recommend switching the trays mid way through cooking.
    • If you are making this in a regular air fryer and your toppings start to blow upwards to the fan, then secure them with a toothpick or choose heavier toppings. 
    • The timings and temperature remain the same for both the air fryer oven and the conventional air fryer. 
    • Oven timings and settings- For making these in an oven, arrange the assembled pizzas in a single layer on a baking tray. Bake for 12 to 15 mins in a preheated oven at 400 F (200 C) until the cheese has completely melted and looks golden on the top.

    Method

    Preheat your air fryer to 350F (180C). Brush each of the naans with 1 tsp water on the top. Bake for 2 mins in the preheated air fryer.

    Brush the toasted naans with 1 tsp olive oil.

    step by step guide to make air fryer naan pizza

    Now, spread the sauce evenly over the naans. Next, assemble the veggies in a single layer, taking care not to overstuff. 

    step by step guide to make air fryer naan pizza

    When you are done assembling the veggies, sprinkle the shredded cheese evenly on the veggies, ensuring that they are well covered in the cheese.

    step by step guide to make air fryer naan pizza

    Finish by sprinkling the pizza seasoning evenly over the pizza and add a garnish of sweet basil leaves.

    Preheat your air fryer at 350F (180C). Place the naans in a single layer without any overlap on the trays (or in the air fryer basket).

    Cook for 7 to 8 minutes until the cheese has completely melted and is golden on the top. Keep an eye at the half way mark and switch pans if you are using the air fryer oven.

    step by step guide to make air fryer naan pizza

    When done, remove and slice with a pizza cutter or a serrated knife. Serve hot.

    A slice of cheesy naan pizza from the air fryer
    This veggie loaded cheesy air fryer naan pizza is a kid friendly snack for any time
    Quick and easy 15 minute air fryer naan pizza
    Print Recipe
    4.50 from 2 votes

    Easy air fryer naan bread pizza

    This quick and effortless snack with store bought naans and pizza sauce comes together in 15 minutes and is delicious
    Prep Time5 minutes
    Cook Time9 minutes
    Course: Appetizer, Snacks
    Cuisine: American, Fusion
    Servings: 2 small pizzas
    Calories: 634kcal

    Equipment

    • 1 Air fryer or air fryer oven
    • 1 set measuring cups and spoons
    • 1 basting brush
    • 1 Pizza Cutter

    Ingredients

    • 2 naans store bought are used here. (I have used Mission brand)
    • 2 tsp water
    • 2 tsp olive oil
    • 1/4 cup pizza sauce
    • 6 button mushrooms chopped into quarters
    • 1/4 cup bell peppers thinly sliced
    • 6 pitted olives halved (I have used jarred olives here)
    • 1 cup shredded cheddar and mozzarella
    • 1/2 tsp pizza seasoning
    • 6 basil leaves

    Instructions

    • Preheat your air fryer to 350F (180C). Brush each of the naans with 1 tsp water on the top. Bake for 2 mins in the preheated air fryer.
    • Brush the toasted naans with 1 tsp olive oil. Now, spread the sauce evenly over the naans.
    • Next, assemble the veggies in a single layer, taking care not to overstuff.
    • When you are done assembling the veggies, sprinkle the shredded cheese evenly on the veggies, ensuring that they are well covered in the cheese.
    • Finish by sprinkling the pizza seasoning evenly over the pizza and add a garnish of sweet basil leaves.
    • Preheat your air fryer at 350F (180C). Place the naans in a single layer without any overlap on the trays (or in the air fryer basket).
    • Cook for 7 minutes until the cheese has completely melted and is golden on the top.
    • Keep an eye at the half way mark and switch pans if you are using the air fryer oven.
    • When done, remove and slice with a pizza cutter or a serrated knife. Serve hot.

    Notes

    • While I made these in my Instant Vortex air fryer oven, you can make this in a regular air fryer or oven too.
    • If you cannot source ready made naans, you can make your own by using my vegan naan recipe.
    • Do not add too much sauce to the base. This makes the pizza soggy.
    • The vegetables should be sliced thinly since the cooking time is less here and thinly sliced veggies cook faster.
    • The Instant Vortex AF oven has the option to cook on three trays. If you choose to do this, the pizza on the topmost tray is most likely to overcook. So, I recommend switching the trays mid way through cooking.
    • If you are making this in a regular air fryer and your toppings start to blow upwards to the fan, then secure them with a toothpick or choose heavier toppings. 
    • The timings and temperature remain the same for both the air fryer oven and the conventional air fryer. 
    • Oven timings and settings- For making these in an oven, arrange the assembled pizzas in a single layer on a baking tray. Bake for 12 to 15 mins in a preheated oven at 400 F (200 C) until the cheese has completely melted and looks golden on the top.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

    Nutrition

    Calories: 634kcal | Carbohydrates: 67g | Protein: 26g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 1290mg | Potassium: 336mg | Fiber: 4g | Sugar: 7g | Vitamin A: 835IU | Vitamin C: 27mg | Calcium: 215mg | Iron: 1mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    More Air Fryer Recipes

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

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    Healthy Vegan Stuffed Pepper Soup

    By Leave a Comment

    Say hello to this vegetarian and vegan friendly, hearty, warming and one pot stuffed pepper soup. Only, it is the unstuffed pepper soup that we all need for cold nights. 

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    Vegan stuffed pepper soup ready to be served
    Stuffed pepper soup is not just easy to make but also healthy and nourishing

    Reason 123324221 to love my Instant Pot is because making soups in it is such a breeze. And this un-stuffed pepper soup is no exception. Truly a one pot delight, this comes together in 30 minutes.

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    What is stuffed pepper soup?

    Traditionally, stuffed peppers are made by stuffing peppers with ground beef or turkey or sausage and rice. This stuffed pepper soup is a deconstructed version of this but in this case, it is vegan and gluten-free.

    Ingredients

    • Onions and garlic – White onions are what I have used but red or yellow ones work well too.
    • Green lentils – You can use canned pinto beans, kidney beans or whole brown lentils instead.
    • Jasmine rice- Brown rice and long grain Basmati are great substitutes here. 
    • Canned chopped tomatoes and tomato paste – If you do not have canned chopped tomatoes, use canned tomato soup. This stuffed pepper soup with tomato soup is a refreshing variation.
    • Chopped red bell peppers– While red bell peppers lend that vibrant red hue to this soup, they can be replaced with green and yellow peppers too.
    • Vegetable stock – I have used low sodium vegetable stock in this recipe. Anything works well.
    • Italian seasoning, smoked paprika- If you want to add more heat, feel free to switch the smoked paprika to cayenne.
    • Pepper and salt 
    • Parsley and sweet basil for garnish

    Dietary Specifications

    Vegan and gluten free naturally, this soup also does not have any soy or nuts. If you are concerned about the sodium levels, choose low sodium vegetable stock and canned tomatoes.

    Un-stuffed pepper soup- FAQs

    Can we freeze leftover pepper soup?

    Yes. If you plan on freezing this soup, add the rice after reheating. When the soup is frozen with the rice added, the rice tends to become mushy after thawing.

    Can I use brown rice instead of jasmine rice?

    Brown rice will work well in this recipe. Increase the cooking time by 1 minute and proceed with the process as shared here.

    Variations

    If you want to switch things up a bit and bring about variations in this recipe, here are some things you can try.

    • Switch the jasmine rice to quinoa or brown rice.
    • Instead of the green lentils, use canned pinto beans or kidney beans. While using, drain and rinse them in a colander.
    • For a unique version, use orzo instead of rice or quinoa.
    • Many traditional pepper soups call for cheese. You can add 1/2 cup shredded parmesan or cheddar to this soup too. 
    • Cauliflower rice is a brilliant substitute for rice and lentils if you are looking for a keto-friendly or low carb soup.
    • To minimize prep time further, I recommend using frozen diced peppers instead of fresh. 
    Vegan stuffed pepper soup ready to be served
    Make this Instant Pot stuffed pepper soup a part of your weeknight meals because it really is that good.

    Recipe Notes

    • You can make this soup in the Instant Pot, Dutch oven or in a crockpot also.
    • This soup is a bit thick, much like a stew. If you prefer your soup to be runny, then I recommend adding 1 more cup broth.
    • Soaking the rice and lentils helps reduce cooking time. Please do not skip this step. If you do not soak the rice and lentils, they won’t cook well.
    • For a spicier soup, add 1.5 tsp cayenne or regular red paprika along with the seasonings mentioned here. A fresh deseeded jalapeno added, while sautéing the onions and garlic, is also a good way to add heat.
    • If you plan to use cauliflower rice to this soup, then stir it in towards after the soup is done cooking. Press CANCEL, close the lid, turn the VALVE to SEALING and let the soup sit for 10 minutes undisturbed.
    • When switching the rice to quinoa, use the same soaking and cooking time.
    • For brown rice, the cooking time will be 6 minutes instead of 5 minutes. The rest of the procedure remains the same.
    Vegan stuffed pepper soup ready to be served
    Vegetarian stuffed pepper soup is a fantastic meal that is great for lunch & dinner

    Method

    Prep work

    Place the rice and lentils in a colander and wash well. Soak them in 2 cups hot water for 30 minutes. While they soak, prep and assemble the remaining ingredients.

    Making the soup

    Insert the inner pot into the inner pot. Tip in the onions, chopped garlic.

    Drain the soaked rice and lentils mixture. Add the drained rice and lentils along with the chopped red bell peppers and seasonings to the inner pot.

    Now, add the canned diced tomatoes, tomato paste and vegetable stock and stir to combine. 

     

    Finally, tip in the cayenne and mix well. Ensure that the sealing ring has been fitted properly into the Instant Pot lid.

    Close the lid, turn the VALVE to SEALING. Plug in the Instant Pot and press PRESSURE COOK- HIGH PRESSURE and set the timer to 5 minutes.

    Wait for the cooking cycle to complete. When done, allow the pressure to release naturally for 5 minutes. After 5 minutes, do a gradual quick pressure release by turning the VALVE to SEALING.

    Open the lid and stir the soup well. At this stage, if you find the soup too thick, feel free to add 1 cup broth and let the soup simmer for 2 to 3 mins on SAUTE mode -NORMAL for 2 minutes.

    Finish with a garnish of finely chopped parsley and basil. Serve hot.

    Crockpot stuffed pepper soup

    Making this in your slow cooker or crockpot is so easy too. Simply follow the prep work. Then, add the ingredients to your crockpot. Stir well.

    Cook covered on low for 6 hours or on high for 3 hours. When done, open, stir and garnish before serving. 

    Vegan stuffed pepper soup ready to be served

    Vegan stuffed pepper soup ready to be served
    Print Recipe
    No ratings yet

    Healthy vegetarian stuffed pepper soup

    This easy and healthy stuffed pepper soup comes together effortlessly in the Instant Pot and makes for a filling dinner or lunch.
    Prep Time30 minutes
    Cook Time10 minutes
    Course: Mains
    Cuisine: American
    Servings: 5
    Calories: 156kcal

    Equipment

    • 1 six quart Instant Pot
    • 1 slotted spoon/ladle
    • 1 set measuring cups and spoons

    Ingredients

    Rice and lentils

    • 1/4 cup Jasmine rice
    • 1/3 cup green lentils
    • 2 cups hot water

    For the soup

    • 3 tbsp chopped garlic
    • 1 cup white onions finely chopped
    • 1 can chopped tomatoes (I have used a 14 oz can here)
    • 1 tbsp tomato paste
    • 3 cups red bell peppers chopped
    • 4 cups vegetable stock add 1 more cup broth if you prefer a thin soup (refer notes in the blog post)
    • 2 tsp Italian seasoning
    • 2 tsp ground black pepper
    • 2 tsp smoked paprika
    • 3/4 tsp cayenne
    • Salt to taste

    For garnish

    • 2 tbsp parsley finely chopped
    • 2 tbsp sweet basil finely chopped

    Instructions

    Prep work

    • Place the rice and lentils in a colander and wash well. Soak them in 2 cups hot water for 30 minutes. While they soak, prep and assemble the remaining ingredients.

    Making the soup

    • Insert the inner pot into the inner pot. Tip in the onions, chopped garlic.
    • Drain the soaked rice and lentils mixture. Add the drained rice and lentils along with the chopped red bell peppers and seasonings to the inner pot.
    • Now, add the canned diced tomatoes, tomato paste and vegetable stock and stir to combine.
    • Finally, tip in the cayenne and mix well. Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
    • Close the lid, turn the VALVE to SEALING. Plug in the Instant Pot and press PRESSURE COOK- HIGH PRESSURE and set the timer to 5 minutes.
    • Wait for the cooking cycle to complete. When done, allow the pressure to release naturally for 5 minutes. After 5 minutes, do a gradual quick pressure release by turning the VALVE to SEALING.
    • Open the lid and stir the soup well. At this stage, if you find the soup too thick, feel free to add 1 cup broth and let the soup simmer for 2 to 3 mins on SAUTE mode -NORMAL for 2 minutes.
    • Finish with a garnish of finely chopped parsley and basil. Serve hot.

    Notes

    • You can make this soup in the Instant Pot, Dutch oven or in a crockpot also.
    • This soup is a bit thick, much like a stew. If you prefer your soup to be runny, then I recommend adding 1 more cup broth.
    • Soaking the rice and lentils helps reduce cooking time. Please do not skip this step. If you do not soak the rice and lentils, they won't cook well.
    • For a spicier soup, add 1.5 tsp cayenne or regular red paprika along with the seasonings mentioned here. A fresh deseeded jalapeno added, while sautéing the onions and garlic, is also a good way to add heat.
    • If you plan to use cauliflower rice to this soup, then stir it in towards after the soup is done cooking. Press CANCEL, close the lid, turn the VALVE to SEALING and let the soup sit for 10 minutes undisturbed.
    • When switching the rice to quinoa, use the same soaking and cooking time.
    • For brown rice, the cooking time will be 6 minutes instead of 5 minutes. The rest of the procedure remains the same.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

    Nutrition

    Calories: 156kcal | Carbohydrates: 33g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 908mg | Potassium: 628mg | Fiber: 8g | Sugar: 10g | Vitamin A: 4022IU | Vitamin C: 130mg | Calcium: 82mg | Iron: 3mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    More Instant Pot Soups

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    Basmati Rice in Instant Pot

    By Leave a Comment

    This post is a fail-proof guide for getting perfectly cooked fluffy Basmati rice in the Instant Pot. Cooking rice in the Instant Pot is a breeze, once you know the technique and get a hang of the rice:water ratio.

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    Perfectly cooked basmati rice done in the instant pot
    This fluffy basmati rice is cooked in the Instant Pot and is great with anything.

    Mushy and overcooked rice is my pet peeve. When it happens to a Biryani or Pulao, my anxiety hits the roof. As a noob cook, I found cooking Basmati perfectly every single time a huge challenge.

    Fast forward 12 years and here I am with a detailed guide on cooking fragrant white Basmati in the Instant Pot perfectly every single time. 

    This post is my humble attempt to share all the things I have learned in the process of perfecting this recipe. Please do read the recipe notes for consistent results every single time.

    [feast_advanced_jump_to]

    Ingredients

    You only need two ingredients for this- basmati rice and water. 

    Basmati rice– Using aged basmati rice will give you the best results. Since aged rice requires less water and cooks to a fluff with distinct, separate grains, I always prefer this.

    My brand recommendations include Kohinoor and Dawat. Tilda and Aldi’s are great options too.

    Please note that this is not a sponsored post and these views are based on my personal experience.

    Variations

    • Add salt- Personally, I do not like adding salt to plain rice. But if you prefer, you may add kosher salt. For every 1 cup of rice, add up to 1 tsp salt.
    • Use broth instead of water for a more flavorsome rice. Chicken broth or vegetable stock are great options.
    • Herbs can make the rice more flavorful. You can add dried herbs like basil and rosemary for an aromatic rice.
    • Stir in some olive oil or butter for rich flavor. Use 1.5 tsp olive oil or melted butter for every 1 cup rice.

    Storage, freezing and shelf life

    Did you know that Basmati rice is fantastic meal prep material? Cooked basmati rice can be stored in the fridge for 3 days.

    Allow the cooked rice to cool down fully. Spread the rice on a plate to help cool faster. Transfer cooled rice to an air tight container and refrigerate.

    How to freeze Basmati rice?

    You can also freeze Basmati rice. To freeze, divide completely cooled basmati rice into small portions and transfer to Ziploc or freezer safe bags. Label and freeze for 2 months.

    To thaw, leave it overnight in the fridge. Reheat in the microwave or steam it in the Instant Pot for 2 minutes and do a quick pressure release.

    Why should we soak Basmati before cooking?

    Logically speaking, this variety of rice is quite quick to cook. Then, you may wonder- what is the need to soak the rice? Let me explain.

    • Soaking Basmati prior to cooking helps get rid of any starch. Starch makes rice clumpy. Hence, it is important to get rid of it as much as possible.
    • When you soak the rice, the grains tend to be longer and fluffier after cooking.

    Basmati rice and water ratio

    More often than not, rice and water ratio can be a hit or miss. A lot depends on the age, quality and nature of the rice. This is why this ratio can be a hit or miss.

    Having said that, use the following ratios confidently for cooking plain basmati since I have tested them time and again with different brands and using different soaking times.

    • If you are cooking just 1 cup of rice ( 1 cup= 240 ml), you will need 1.25 cups water. (1 and 1/4 cups water)
    • When cooking 1.5 cups Basmati, you will need 2 cups water.
    • In case you are cooking more than 1.5 cups of Basmati, then use 1 cup of water for every 1 cup of rice. For example, 3 cups Basmati rice will need 3 cups water.

    Tips for getting fluffy basmati every time

    Making perfect rice is not just about cooking it. It also depends on how you handle the rice after it is cooked. Soaking time is another factor that alters cooking time and water ratio.

    Here are some tips for perfect rice-

    • Wash the rice thoroughly until the water runs clear. This helps in removing the starch.
    • Use the same measuring cup for both rice and water for accurate and consistent results.
    • If you are cooking a small quantity of Basmati rice using the Instant Pot, then I recommend doing this using pot in pot method.
    • When using basmati in Pulao and biryani, do factor in the other liquid ingredients like yogurt and tomato puree while adding water. If you have any liquid ingredients in the recipe, the thumb rule is to use 1 cup water for every 1 cup rice.
    • Soak the rice in double the quantity of water.
    • After the rice has soaked, discard the water used for soaking.
    • Drain the soaked rice completely in a colander.
    • Measure fresh water and add it to the rice for cooking.
    Perfectly cooked basmati rice done in the instant pot
    Serve fluffy Instant Pot Basmati rice with any Dal, curry or vegetable.

    Timings for cooking Basmati

    As I mentioned earlier, soaking time plays a crucial role in deciding how long to cook Basmati. Here is what I follow- I soak for a minimum of 20 minutes. 

    For every 10 minutes more of soaking time, I decrease the cooking time by 1 minute. If I happen to soak the rice for less than 20 minutes, then I pressure cook on high for 6 minutes and do a 10 min NPR.

    Recipe Notes

    • Always rinse the rice 2 to 3 times to get rid of starch. This step helps in preventing the rice from clumping up.
    • Soak the Basmati rice in twice the quantity of water. For example, every 1 cup rice has to be soaked in 2 cups water.
    • Use a kitchen timer to prevent over soaking.
    • Pot in pot method works great for 1 to 1.5 cups Basmati rice.
    • If you are cooking more than 1.5 cups rice, then you can do it in the inner pot directly.
    • For al dente rice, use 1.25 cups water for every 1 cup of rice.
    • Softer grains of rice need 1.5 cups water for every 1 cup of rice.
    • If you happen to soak the rice for longer than 20 minutes, then you will need only 1 cup water for 1 cup rice.

    No soak Basmati Rice in Instant Pot

    Yes, you can cook perfect Basmati without prior soaking too. Here is how to do it-

    • Measure the rice and add it to a large bowl. 
    • Add water and rinse it well. Go in with your hands and gently rub the rice grains into the water. 
    • When done, strain the rice in a colander to get rid of any excess water.
    • Insert the inner pot into the Instant Pot. Add the strained rice along with 1.25 cups water for every 1 cup water. You may add salt at this stage, if you prefer. I do not add salt to my rice.
    • Using a spatula, mix everything up gently.
    • Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.
    • Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and set the timer to 6 minutes. 
    • Wait for the cooking cycle to complete.
    • When done, wait for 10 minutes before doing a quick pressure release.
    • Once the pressure releases fully, remove the inner pot from the Instant Pot and allow the rice to cool for a few minutes.
    • When the rice has cooled down a bit, fluff it using a fork or a silicone spatula.

    Prep Work

    If you are cooking a small quantity of basmati, then I highly recommend doing it using the pot in pot method.This method is ideal for cooking 1 to 1.5 cups of rice.

    Follow these steps to prep the rice before cooking-

    • Measure the rice into a large bowl. Add water to this and rinse thoroughly. Rub the rice gently into the water using your hands to wash off starch.

    Perfectly cooked basmati rice done in the instant pot

    • Drain the washed rice into a colander and strain to remove all the water used for washing. Now, add the washed rice to a bowl. Soak the rice in twice the quantity of water for 20 minutes.

    Perfectly cooked basmati rice done in the instant pot

    • After 20 minutes, strain the soaked rice in a colander and get rid of any excess water. 

    Perfectly cooked basmati rice done in the instant pot

    Method 1-using pot in pot method

    Insert the inner pot into the Instant Pot. Add 1.5 cups water. Place a tall trivet into the inner pot.

    Perfectly cooked basmati rice done in the instant pot

    Now, place a tall container on the trivet. Add the soaked and drained rice to the container. 

    Perfectly cooked basmati rice done in the instant pot

    Measure fresh water and add to the rice. Using a spatula, give it a gentle stir.

     

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

    Perfectly cooked basmati rice done in the instant pot

    Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and set the timer to 4 minutes. Allow the cooking cycle to complete.

    Once the cooking cycle has completed, do a quick pressure release after 10 minutes ( 10 minutes QPR) by turning the VALVE to VENTING.

    Open the lid and let the rice sit for 10 minutes. After 10 minutes, gently run a silicon spatula along the sides of the pot to loosen up the rice. Fluff gently with a fork.

    step by step guide to cook Basmati in Instant Pot

    Method 2- Cooking directly in the inner pot

    Cooking Basmati directly in the inner pot works beautifully if you are cooking more than 1.5 cups of rice. 

    Insert the inner pot into the Instant Pot. Transfer the soaked and drained rice into the inner pot.

    Measure fresh water according to the quantity of rice and add it to the inner pot. Add salt at this stage if you prefer. Gently stir everything.

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

    Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and set the timer to 4 minutes. Allow the cooking cycle to complete.

    Once the cooking cycle has completed, do a quick pressure release after 10 minutes ( 10 minutes QPR) by turning the VALVE to VENTING.

    Open the lid and let the rice sit undisturbed for 10 minutes. After 10 minutes, gently run a silicon spatula along the sides of the pot and fluff with a fork.

    After cooking

    • Remove the pot of rice (pot in pot method) from the inner pot after fluffing the rice and set aside. This prevents rice from overcooking or drying out and becoming brittle.
    • If you have cooked the rice in the inner pot directly, then remove the inner pot from the Instant Pot as soon as you have done the quick pressure release. This prevents the rice from sticking to the bottom.
    • In case your rice looks undercooked, simply put the lid back on, turn the VALVE to SEALING and switch on the KEEP WARM mode for 10 minutes. The rice will get cooked in the residual heat.
    • Even after following this method, your rice is mushy, you can fix this by  reducing the water by 1/4 cup. For the next batch you cook, use only 1 cup water for 1 cup rice.
    • Do not stir the rice immediately after opening the lid. Grains break easily when they are hot. Instead, let the cooked rice cool down a bit and then fluff with a fork or a silicon spatula.
    • If you are cooking rice for a party or a get together, you can cook this ahead of time and let it cool by spreading it out on a large plate.
    • When the rice cools down fully, it may become sticky. In this case wet your hands and gently fluff it up using your fingers.
    Perfectly cooked basmati rice done in the instant pot
    Cooking Instant Pot Basmati rice is easy once you know the ratio of water to rice and timings.
    Perfectly cooked basmati rice done in the instant pot
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    Instant Pot Basmati Rice

    A step by step fail safe guide to make perfect fluffy basmati rice in the Instant Pot every single time.
    Prep Time20 minutes
    Cook Time4 minutes
    Course: Sides
    Cuisine: Indian
    Servings: 3
    Calories: 225kcal

    Equipment

    • 1 six quart Instant Pot
    • 1 Tall trivet
    • 1 tall stainless steel container ( 2 quart capacity)

    Ingredients

    • 1 cup Basmati rice
    • 1.25 cups water
    • 1 tsp Kosher Salt or adjust to taste

    Instructions

    Prep Work

    • If you are cooking a small quantity of basmati, then I highly recommend doing it using the pot in pot method. This method is ideal for cooking 1 to 1.5 cups of rice.
    • Follow these steps to prep the rice before cooking-
    • Measure the rice into a large bowl. Add water to this and rinse thoroughly. Rub the rice gently into the water using your hands to wash off starch.
    • Drain the washed rice into a colander and strain to remove all the water used for washing. Now, add the washed rice to a bowl. Soak the rice in twice the quantity of water for 20 minutes.
    • After 20 minutes, strain the soaked rice in a colander and get rid of any excess water.

    Method 1-using pot in pot method

    • Insert the inner pot into the Instant Pot. Add 1.5 cups water. Place a tall trivet into the inner pot.
    • Now, place a tall container on the trivet. Add the soaked and drained rice to the container. Measure fresh water and add to the rice. Using a spatula, give it a gentle stir.
    • Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the instant pot and turn the VALVE to SEALING.
    • Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and set the timer to 4 minutes. Allow the cooking cycle to complete.
    • Once the cooking cycle has completed, do a quick pressure release after 10 minutes ( 10 minutes QPR) by turning the VALVE to VENTING.
    • Open the lid and let the rice sit for 10 minutes. After 10 minutes, gently run a silicon spatula along the sides of the pot and fluff with a fork.

    Method 2- Cooking directly in the inner pot

    • Cooking Basmati in the inner pot works beautifully if you are cooking more than 1.5 cups of rice.
    • Insert the inner pot into the Instant Pot. Transfer the soaked and drained rice into the inner pot.
    • Measure fresh water according to the quantity of rice and add it to the inner pot. Add salt at this stage if you prefer. Gently stir everything.
    • Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the instant pot and turn the VALVE to SEALING.
    • Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and set the timer to 4 minutes. Allow the cooking cycle to complete.
    • Once the cooking cycle has completed, do a quick pressure release after 10 minutes ( 10 minutes QPR) by turning the VALVE to VENTING.
    • Open the lid and let the rice sit untouched for 10 minutes. After 10 minutes, gently run a silicon spatula along the sides of the pot and fluff with a fork.

    Notes

    • Always rinse the rice 2 to 3 times to get rid of starch. This step helps in preventing the rice from clumping up.
    • Soak the Basmati rice in twice the quantity of water. For example, every 1 cup rice has to be soaked in 2 cups water.
    • Use a kitchen timer to prevent over soaking.
    • Pot in pot method works great for 1 to 1.5 cups Basmati rice.
    • If you are cooking more than 1.5 cups rice, then you can do it in the inner pot directly.
    • For al dente rice, use 1.25 cups water for every 1 cup of rice.
    • Softer grains of rice need 1.5 cups water for every 1 cup of rice.
    • If you happen to soak the rice for longer than 20 minutes, then you will need only 1 cup water for 1 cup rice.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

    Nutrition

    Calories: 225kcal | Carbohydrates: 49g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 783mg | Potassium: 71mg | Fiber: 1g | Sugar: 0.1g | Calcium: 21mg | Iron: 1mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    Serving suggestions

    Plain basmati is so versatile and is a fabulous side that can be paired with so many curries and vegetables. Here are some recipes that go well with this rice.

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

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    Go vegan for 30 days (Veganuary)

    By Leave a Comment

    It will be a brand new year in about a week. Let us begin this year with a splendid Veganuary, shall we?  As cliched as it may sound, I really am wondering how the past year flew by. Having said that, here’s wishing you all a healthful, joyful and prosperous New Year. 

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    Easy vegan meal ideas for Veganuary
    Try these easy vegan recipes and go vegan for 30 days during Veganuary

    The idea of going vegan may be daunting to some and to some, it may be something less delicious and appealing. But believe me when I say that vegan food is definitely not boring.

    Every year, I try and go vegan for a few days in a year. Being a yogurt lover, it is very challenging for me to do this round the year. This is my way of giving back to this environment. 

    While eating plant based and vegan food comes with a lot of benefits, we should also not forget that it may be a privilege for some of us out there.

    With them in mind, may I suggest that you all try going vegan for 30 days with me?

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    What is Veganuary?

    For the uninitiated, Veganuary is an annual event in which people are encouraged to go vegan for the month of January. Since 2014, this has become quite a trend where thousands of people take part.

    Plant based vs vegan

    Both these terms are used interchangeably very often. However, they are different in terms of ideologies and principles.

    Eating a plant based diet means eating largely foods that are derived from plants. It is also avoiding refined or processed foods. 

    Veganism, on the other hand, is adopting a lifestyle in which no animal products or animal derivatives are used. This includes leather, honey and silk too. 

    Often people think these are similar. However, that is not the case. 

    Meatless for 30 days

    As someone who has been an avid vegetarian throughout her life, eating vegan food is not very intimidating, but for the yogurt part (ahem…). 

    Vegan Indian food

    Did you know that most vegetarian food in India can easily be made vegan-friendly? Try adding some Indian food to your meal plans this January. Since Indian food has lots of flavors and spices, your meals will be tasty and appetizing, as well.

    30 meals for Veganuary

    Worried that you may not be able to eat only plant based/ vegan food for all the 30 days? Never mind. Take small steps. You can always start with one vegan meal a day.

    Here are some delicious vegan recipes that you can try through this month. Most of these are freezer-friendly and ideal for batch cooking. Win-win, right?

    Instant Pot Vegan Meals

    You all know how much I love my Instant Pot, right? Here are some easy meals that you can whip up in the beloved IP. These are all freezer-friendly too.

    Easy sweet potato and chickpeas curry
    This one pot sweet potato and chickpeas curry is free from oil. It tastes great with Naan, any flatbread or rice.
    Check out this recipe
    vegan sweet potato and chickpea curry serve in an asymmetrical bowl placed over a similar asymmetrical deep plate. Kept on a burlap mat against a black backrdrop. Cilantro leaves scattered by the side.
    Classic Chana Masala
    This popular Indian gravy made with chickpeas is a delight in every bite. Freezer-friendly and gluten-free, you can enjoy this on its own or with a side of Chapatis or Poori.
    Check out this recipe
    Instant pot channa masala topped with onion rings, a slice of lemon and cilantro leaves in a black bowl. The bowl is placed on a marbled surface. Pooris and a mint pilaf at the back ground. Cilantro strewn all over.
    Creamy vegan Dal Makhani
    This silky lentil based curry is a splendid addition to any dinner table. Not that you should enjoy it just for dinner, right?
    Check out this recipe
    instant pot vegan dal makhani served in a black ladled bowl placed on an antique plate. Lemon wedges and onions with cumin rice by the side.
    Whole Masoor Dal
    Simple, wholesome and hearty brown lentils cooked till soft and mushy. Enjoy this for any meal you prefer. My bet is on hot Parathas and this for breakfast.
    Check out this recipe
    Instant pot whole masoor dal served with airfryer cauliflower and steamed rice
    Zucchini Kootu
    A simple South Indian inspired stew, this one features zucchini, coconut milk and moong lentils. Light and refreshing on its own as a soup or delicious with any flatbread of your choice.
    Check out this recipe
    Instant pot zucchini Kootu served in a wooden bowl placed over a burlap mat. A serving spoon by the side. Curry leaves scattered at the back ground.

    Vegan breakfast ideas

    We rely on smoothies for breakfast mostly in our house. Here are some delicious breakfast ideas for you to explore-

    10 vegan smoothies

    Pink Chia Pudding 

    Chia pudding with berry compote

    Mango coconut overnight oats

    Avocado toast

    Vegan zucchini bread

    Vegan Indian Meals

    Like I mentioned earlier, you can easily make most Indian vegetarian dishes vegan. For instance, in many dishes, the only non-vegan component will be ghee.

    You can swap ghee with any neutral vegetable oil and the dish will become vegan. The South Indian Pongal is a very good example for this.

    Check out these delicious Indian recipes that are vegan-friendly

    Paruppu Thogayal
    This South Indian equivalent of Hummus uses lentils, coconut and spices to create a flavorsome relish. Tastes yum with hot rice and a drizzle of sesame oil.
    Check out this recipe
    traditional South Indian style Paruppu thogayal served in a white bowl placed over a wooden table. A tempering has been added to the Thogayal
    Bisi Bele Bath
    A medley of rice and lentils, this makes for a wholesome and filling meal. Serve this with potato chips and a light salad.
    Check out this recipe
    Instant Pot Bisi Bele Bath served in a wooden bowl with garnishing of curry leaves and cashews. The bowl is placed over an antique platter and is surrounded by bowls of raita and fried okra.
    Lauki Sabzi
    This simple curry uses bottle gourd, also referred to as opo squash. Healthy and nutritious, this pairs well with hot Rotis or Jeera rice.
    Check out this recipe
    Delicious north Indian style lauki sabzi served in a bowl
    Mushroom pepper fry
    A simple south Indian style stir fry with button mushrooms and pepper as the main spice.
    Check out this recipe
    South-Indian-style-mushroom-pepper-fry
    Aloo Gobi
    Two classics- potato and cauliflower cooked together with spices and an onion tomato base, this never goes out of fashion.
    Check out this recipe
    a-bowl-of-aloo-gobi-served-in-a-black-shallow-bowl

    Easy vegan soups

    Dinner spells soups for me. I can never tire of soups. Soups are a fabulous way to sneak in vegetables and proteins. Try some of vegan soups and you will fall in love with them.

    Thai Noodle Soup
    Packed with vegetables and flavors, this noodle soup is neither too heavy nor too light. Just perfect for busy weeknight dinners.
    Check out this recipe
    Instant pot vegan Thai noodle soup
    Broccoli Almond Soup
    This healthy soup uses pantry staples and no fancy ingredients. A fine example of simple stuff coming together to make something exemplary.
    Check out this recipe
    vegan broccoli almond soup served in a red soup bowl with a half eaten roll at the back.
    Vegan Cauliflower Soup
    Creamy and nutrient dense, this velvet textured soup is a treat in every spoon, in every weather.
    Check out this recipe
    Instant pot cauliflower soup garnished with thyme and served in wooden bowls placed on a burlap mat.
    Hearty Garbanzo Soup
    Italian inspired chickpea soup that is almost like a stew. Makes for a filling meal. Serve with toasted bread and a colorful salad to make it a complete meal.
    Check out this recipe
    a-bowl-of-soup-made-with-canned-ganrbanzo-beans-and-orzo
    Easy Vegetable Soup
    Light and refreshing soup with plenty of vegetables. This recipe is a great way to use up fridge scraps.
    Check out this recipe
    A bowl of Instant Pot vegetable soup and some bread

    Eat more veggies

    Use this as a good excuse to load your plate with colorful vegetables. If you think of it, sneaking in vegetables to your diet is not so hard. Try one of these quick recipes.

    Roasted broccoli with chili crisp

    Air fryer roasted cherry tomatoes

    Mexican style cauliflower

    Persian Shirazi Salad

    South Indian Beans Stir Fry

    Some Carbs

    What is a meal without some carbs, eh? Let’s all admit it. We need carbs to make us satiated. While I am all about having low carb meals once a while, I do rotate my carbs. Pick from one of these easy sides to serve with your mains.

    Jeera rice

    Brown Sona Masuri Rice

    Thai Basil Fried Rice

    Cilantro lime rice

    Mushroom rice

    Vegan Naan

    Asian vegan recipes

    Asian food is packed with flavors that come from the liberal use of spices and herbs. Without any doubt, these recipes are on my weekly menu rotation.

    I hope you enjoy these plant-based and meatless meals during this Veganuary. If you find this post useful, please share it with your friends and family. 

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

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

    Vegan Black Bean Tortilla Soup (Instant Pot)

    By Leave a Comment

    This dairy-free black bean tortilla soup is quick, healthier and effortless to put together. Recipes that require minimal chopping always excite me and this one fits the bill perfectly. Use this as a base recipe and make many versions easily.

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    a bowl of vegan tortilla soup with black beans
    This dairy-free tortilla soup comes together in less than 30 mins.

    Admittedly, the best thing about this soup is that it is packed with flavors and so forgiving in terms of ingredients. Even though I prefer making it in the Instant Pot, you can also make it on the stove.

    Why you will love this recipe

    • Takes 30 minutes from scratch.
    • You can substitute ingredients with ingredients readily available in your pantry.
    • Freezes well and can be batch cooked. 
    • Is vegetarian and vegan friendly.
    • Makes a great substitute for taco Tuesdays during winters.
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    Ingredients

    In all likelihood, most ingredients you need for this soup are already in your pantry. I have also included substitutions wherever possible.

    • Olive oil
    • Garlic
    • Onions- While I prefer white, you may also use yellow or red ones.
    • Red bell pepper– orange or yellow peppers work as well.
    • Chipotle peppers in Adobo sauce– Use spicy salsa as a substitute.
    • Seasonings include taco seasoning, ground cumin and oregano. I do not recommend skipping any of these. If you do not have taco seasoning, use smoked paprika instead. 
    • Sweet corn kernels– Frozen ones are great for quick soups like these.
    • Canned black beans– replace with canned kidney beans or garbanzo beans, cooked green lentils or pinto beans in a pinch.
    • Canned crushed tomatoes– fire roasted tomatoes help bring out the flavor. You can also replace this with medium salsa or canned enchilada sauce. Scale back on the seasoning if you do this.
    • Vegetable stock– Feel free to use plain water mixed with 1 tbsp vegetable bouillon powder.
    • Tortillas– Where I live, I can only source white corn tortillas. You may also use the authentic yellow corn tortillas here.
    • Cilantro – brings out the flavor, is optional but highly recommended.
    Vegan tortilla soup with black beans and corn
    Dig into this bowl of hot black bean tortilla soup!

    Variations

    Soup Vegetables

    Other veggies like carrots, butternut squash, chayote squash and zucchini can also be used in this recipe.

    Vegetarian tortilla soup with rice

    To make this a filling soup, you can add rice to this. Since we want to keep this a quick cooking soup, I recommend using long grain Basmati rice.

    • Wash 1/4 cup basmati rice and soak it in 2 cups water for 20 mins.
    • Add this to the soup along with the corn and black beans. Proceed with the rest of the recipe.

    Healthy tortilla soup with quinoa

    • For a healthier low carb version, skip the oil. Turn off the Instant Pot. Insert the inner pot. Add all the ingredients to the inner pot one by one. Stir well.
    • Rinse 1/4 cup quinoa in a colander. Add this to the soup along with the other ingredients. Stir to combine. Continue to cook the soup as directed.

    Gluten-free version

    Use corn tortillas that are certified gluten-free to make this recipe celiac-friendly.

    Other optional add ins

    • Add more veggies to make it healthier.
    • Use noodles instead of rice or quinoa. When  you add noodles, stir in cooked noodles once the soup has cooked completely.

    Serving suggestions

    Serve this with your choice of toppings. Usually, my family loves chopped avocados, jalapenos, tomato salsa, this pico de gallo and crispy tortilla strips as accompaniments.

    While serving this soup, add some crushed air fried tortilla strips as a topping and squeeze some lime juice into it. 

    Suggested toppings 

    • Sour cream, Greek Yogurt or Cream cheese (for non-vegan options)
    • Avocado or guacamole
    • Pico De Gallo
    • Air fryer tortilla strips
    • Jalapenos
    • Chopped red onions

    Delicious tortilla soup with air fried tortilla strips and lime

    Leftovers and Storage

    • This soup freezes beautifully. Allow the soup to cool completely. When cool, divide into 2 cup portions, transfer to freeze-safe bags, label and freeze for up to 3 months.
    • Thaw overnight in the fridge and reheat gently before serving. Serve with your choice of accompaniments.
    • Leftovers keep well in the fridge for up to 3 days, when stored in a clean airtight container.

    Recipe Notes

    • This recipe can easily be doubled. But keep an eye on the Instant Pot max capacity when doubling this recipe.
    • Since I can only source canned Chipotle peppers, I have used this. You can also use canned smoked red jalapenos, Guajillo chilis or Ancho chilis as replacements.
    • In case you are using Guajillo Chilis or Ancho chilli, you will have to hydrate the peppers in hot water, grind to a smooth chilli paste and use it in this soup.
    • Add the tortilla only towards the end and not while the soup cooks in the Instant Pot. This will give a creamy tortilla soup since tortillas dissolve very quickly.
    • If you do not have an air fryer, you can deep fry the tortilla strips or skip the strips altogether.
    • Instructions for making this soup in the crockpot and on stove top are included under “METHOD”. 

    More Instant Pot Vegan Soups

    Method

    Drain the black beans into a colander and rinse well. Set aside. Insert the inner pot into the Instant Pot and plug in. Press SAUTE MODE – NORMAL and set the timer to 7 minutes.

    When the display reads hot, add the olive oil and wait for 30 seconds. Tip in the garlic and onions, combine well and saute until onions are soft and translucent.

    step by step guide to make easy vegetarian tortilla soup

    Now, add the chopped red bell peppers along with the Chipotle peppers in Adobo sauce. 

    step by step guide to make tortilla soup with vegetables and black beans in the instant pot

    Tip in the seasonings- taco seasoning, ground cumin, oregano, cayenne and salt. Mix and cook for 20 seconds.

    step by step guide to make tortilla soup with vegetables and black beans in the instant pot

    Immediately add the sweet corn and black beans. Stir well to combine. Saute for 1 minute.

    step by step guide to make tortilla soup with vegetables and black beans in the instant pot

    Now, add the canned crushed tomatoes and vegetable stock.

    step by step guide to make tortilla soup with vegetables and black beans in the instant pot

    Stir to deglaze the pot and scrape off any bits stuck to the bottom.

    Add the maple syrup and stir well. PRESS CANCEL.

    step by step guide to make vegan tortilla soup in the instant pot

     

    Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the IP and turn the valve to SEALING.

    PRESS PRESSURE COOK- HIGH PRESSURE and set the timer to 5 minutes. Allow the cooking cycle to complete.

    Wait for the pressure to release naturally for 5 minutes. After 5 mins of NPR, press CANCEL. Do a graduated and controlled quick pressure release by turning the VALVE TO VENTING.

    Using an immersion blender, blend this soup for 20 seconds. Now, add in a torn tortilla and stir to combine.

    Press SAUTE MODE – NORMAL and set the timer to 2 mins. Allow the SAUTE CYCLE to complete. When done, garnish with finely chopped cilantro leaves.

    step by step guide to make vegan tortilla soup in the instant pot

    Air fryer tortilla strips

    • Place 5 tortillas in a stack, one above the other. Using a pizza cutter or a sharp paring knife, cut into thin strips. You can cut them into smaller pieces for easier handling.
    • Preheat your air fryer to 325F (160C). In the meanwhile, toss the tortilla strips with 1 tbsp olive oil.
    • Place the tortilla strips in the air fryer basket and air fry for 7 to 8 minutes until golden brown.

    how to air fry tortilla strips

    • At the halfway mark (3 minutes), shake the basket well. Keep an eye on the strips after 5 mins to prevent burning.
    • When done, use as required in not just this soup but in all Mexican recipes that call for these.
    • Crush these air fried tortilla strips and add it as a topping to your soup along with a squeeze of lime juice. Serve hot.

    Stove top instructions

    • Heat a 5 quart Dutch oven with olive oil. When the oil is hot, add the garlic and saute for 2 mins until it is a light brown.
    • Now, add the chopped onions, red bell peppers and Chipotle peppers. Stir well and continue to saute the onions till they are soft and translucent.
    • Tip in all the seasonings, mix well and cook on low heat for 20 to 30 seconds.
    • Now, add the black beans and sweet corn kernels, stir to mix and cook for 1 minute on medium heat.
    • Add the canned crushed tomatoes along with the vegetable stock and maple syrup next. Stir well to combine.
    • Simmer this mixture for 4 to 5 minutes on medium heat. When done, turn off the heat.
    • Blend the soup using an immersion blender for 20 seconds. We do this to make the soup creamy. Now, tear a tortilla into small strips and add it to the soup.
    • Stir to combine and return to the stove. Simmer for another 4 to 5 minutes until the soup has thickened.
    • Garnish with finely chopped cilantro leaves. Top with air fried tortilla strips and serve hot.

    Slow cooker or Crockpot method

    • Add all the ingredients except the cilantro and air fried tortilla strips to your crockpot.
    • Cook on high heat for 3 hours. When done, garnish with fresh cilantro and air fried tortilla strips. Serve with toppings of your choice.
    vegetarian black bean tortilla soup garnished with cilantro in a bowl
    This Instant Pot vegan tortilla soup is a fabulous weeknight dinner

    a bowl of vegan tortilla soup with black beans
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    Vegan Black Bean Tortilla Soup

    This vegan tortilla soup with black beans is the perfect quick and easy weeknight dinner.
    Prep Time10 minutes
    Cook Time30 minutes
    Course: soups
    Cuisine: Mexican
    Servings: 4
    Calories: 677kcal

    Equipment

    • 1 six quart Instant Pot or a 5 quart Dutch oven
    • 1 Air fryer

    Ingredients

    • 1 tbsp olive oil
    • 2 tbsp chopped garlic 4 cloves garlic used here
    • 3/4 cup onions finely chopped
    • 3/4 cup red bell peppers finely chopped
    • 1 tbsp Chipotle peppers in Adobo sauce
    • 1 tsp ground cumin
    • Salt to taste
    • 1.5 tsp smoked paprika
    • 1 tsp oregano
    • 1 tbsp taco seasoning
    • 1 cup sweet corn I have used frozen here
    • 1 can black beans drained and rinsed ( I have used a 15oz can of black beans in this recipe)
    • 1 can crushed tomatoes 14oz can used here
    • 4 cups vegetable stock
    • 1 tbsp maple syrup optional
    • 1 corn tortilla torn
    • 2 tbsp cilantro finely chopped

    For air fryer tortilla strips

    • 5 tortillas cut into strips
    • 1 tbsp olive oil

    Instructions

    • Drain the black beans into a colander and rinse well. Set aside. Insert the inner pot into the Instant Pot and plug in. Press SAUTE MODE - NORMAL and set the timer to 7 minutes.
    • When the display reads hot, add the olive oil and wait for 30 seconds. Tip in the garlic and onions, combine well and saute until onions are soft and translucent.
    • Now, add the chopped red bell peppers along with the Chipotle peppers in Adobo sauce.
    • Tip in the seasonings- taco seasoning, ground cumin, oregano, cayenne and salt. Mix and cook for 20 seconds.
    • Immediately add the sweet corn and black beans. Stir well to combine. Saute for 1 minute.
    • Now, add the canned crushed tomatoes and vegetable stock. Stir to deglaze the pot and scrape off any bits stuck to the bottom.
    • Add the maple syrup and stir well. PRESS CANCEL.
    • Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the IP and turn the valve to SEALING.
    • PRESS PRESSURE COOK- HIGH PRESSURE and set the timer to 5 minutes. Allow the cooking cycle to complete.
    • Wait for the pressure to release naturally for 5 minutes. After 5 mins of NPR, press CANCEL. Do a graduated and controlled quick pressure release by turning the VALVE TO VENTING.
    • Using an immersion blender, blend this soup for 20 seconds. Now, add in a torn tortilla and stir to combine.
    • Press SAUTE MODE - NORMAL and set the timer to 2 mins. Allow the SAUTE CYCLE to complete. When done, garnish with finely chopped cilantro leaves.

    Air fryer tortilla strips

    • Place 5 tortillas in a stack, one above the other. Using a pizza cutter or a sharp paring knife, cut into thin strips. You can cut them into smaller pieces for easier handling.
    • Preheat your air fryer to 325F (160C). In the meanwhile, toss the tortilla strips with 1 tbsp olive oil.
    • Place the tortilla strips in the air fryer basket and air fry for 7 to 8 minutes until golden brown.
    • At the halfway mark (3 minutes), shake the basket well. Keep an eye on the strips after 5 mins to prevent burning.
    • When done, use as required in not just this soup but in all Mexican recipes that call for these.
    • Crush these air fried tortilla strips and add it as a topping to your soup along with a squeeze of lime juice. Serve hot.

    Notes

    • This recipe can easily be doubled. But keep an eye on the Instant Pot max capacity when doubling this recipe.
    • Since I can only source canned Chipotle peppers, I have used this. You can also use canned smoked red jalapenos, Guajillo chilis or Ancho chilis as replacements.
    • In case you are using Guajillo Chilis or Ancho chilli, you will have to hydrate the peppers in hot water, grind to a smooth chilli paste and use it in this soup.
    • Add the tortilla only towards the end and not while the soup cooks in the Instant Pot. This will give a creamy tortilla soup since tortillas dissolve very quickly.
    • If you do not have an air fryer, you can deep fry the tortilla strips or skip the strips altogether.
    • Instructions for making this soup in the crockpot and on stove top are included under "METHOD". 

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

    Nutrition

    Calories: 677kcal | Carbohydrates: 116g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 1421mg | Potassium: 2197mg | Fiber: 23g | Sugar: 18g | Vitamin A: 2140IU | Vitamin C: 52mg | Calcium: 262mg | Iron: 9mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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    Amla Juice (Nellika Juice)

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    How do you start your day? At our house, we have this Amla juice, the first thing in the morning. Rich in nutrients, this Indian gooseberry is a superfood that has not yet gained its deserving glory, globally. In this post, I will share how to make Amla juice at home.

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    Amla juice in a pitcher
    Amla is an Indian superfood that has plenty of benefits

    In my mom’s front yard, there used to be a gorgeous Indian Gooseberry tree. We have enjoyed hundreds of fruits from it. The tree is not there anymore but we will always cherish those memories.

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    What is Amla?

    What is Amla?
    Some fresh Amla; Indian gooseberries

    Amla or Amlaka is Indian gooseberry. This is not to be confused with gooseberry, whose scientific name is Physalis peruviana.

    Often referred to as cape gooseberry, a gooseberry is orangish yellow whereas the Indian gooseberry is a pale green.

    Indian gooseberry goes by many names. In Tamil, we call it Nellika or Nellikai. Its Telugu name is Usirikai. This wonder fruit is in season between September and December.

    Benefits of Amla

    I cannot stop raving about the benefits of this small fruit. Here are some pointers-

    • Promotes hair growth and helps maintain healthy hair.
    • Enhances liver health and prevents liver diseases.
    • Prevents cancer.
    • Helps build immunity since it is rich in Vitamin C.
    • Aids in regulating blood sugar levels.
    • Regulates cholesterol.
    • Has anti-ageing properties.
    • Useful in maintaining glowing and healthy skin.

    How to eat?

    In order to reap its complete benefits, you should eat one gooseberry everyday on empty stomach.

    The moment you expose this fruit to heat, it loses all its nutrients, particularly vitamin C. So, the ideal way to eat it is in the uncooked form.

    Best time to eat

    It goes without saying that this is best eaten early in the morning. Please note that since it is a vitamin C rich fruit, this may cause acid reflux in some people.

    Kindly test for a few days and decide whether to continue or not.

    Different ways to include 

    Indian gooseberry is not a lesser known fruit in India. We make pickles, chutney, rice and even Raita with this. But the flipside to all these recipes is that we cook the fruit. This means we lose all nutrients. 

    This is the reason why the best way to enjoy all its nutrition benefits is to eat it raw or in the form of juice.

    How to choose?

    Look for fruits that are pale green and firm. Avoid those that have brown or black spots on them. I prefer picking fruits that are smaller.

    If you live in the US or Europe, you may not be able to source fresh Indian gooseberries easily. In this case, look for it in the frozen section at the Indian store.

    Nellika juice without blender
    Making Amla juice at home is so easy

    How many to eat in a day?

    You can eat 1 to 2 gooseberries in a day. However, please note that any thing, no matter how good, should only be enjoyed in moderation. This applies to these too.

    Side effects

    While this fruit does not have any fatal side effects, kindly check with your doctor before consuming it if you 

    • are pregnant
    • have low blood sugar levels
    • suffer from acid reflux 

    Variations

    • Make it sweet– simply combine chopped amla and water in a blender and blend to smooth. Stir in some honey and enjoy.
    • Use other herbs like mint or basil to give this juice a refreshing twist.
    • Add whisked low fat yogurt instead of water during the summers for a cooling morning drink.
    • Tip in 1 tsp chopped ginger and 1/2 tsp turmeric powder to make it more nutrient dense.

    Recipe Notes

    • Use a sharp knife to chop the gooseberry. Try to slice as much flesh as possible.
    • Enjoy the juice immediately after making. 
    • When kept for a while, the juice may discolor. This is normal.
    • Adding curry leaves is optional but highly recommended, especially if you are looking at improving your hair health.
    • To reap the full benefits of this juice, please do not strain it after blending.
    step by step guide to make Indian gooseberry juice
    Drink a shot of this Amla juice daily for hair health

    How to make Amla juice at home?

    Prep Work

    Wash the gooseberries and wipe dry. Similarly, wash the curry leaves well and dry them as well. Using a sharp paring knife, chop the fruits into small pieces, slicing away as much flesh as you can, from the pit.

    Making Amlaka juice without juicer

    You do not need any special equipment or juicer to make this juice. 

    First, place the chopped gooseberry along with the curry leaves and water to a high speed blender.

    step by step guide to make Nellika juice

    Next, add the cumin powder and salt. Blend on high speed till completely smooth.

    How to make nellika juice without juicer?

    When done, transfer to a mixing bowl and add the lemon juice to this.

    How to make Amla juice without juicer?

    Stir well. Enjoy immediately.

    how to make Amla juice for hair?
    Drinking Amla juice can improve your health to a great extent

    Explore more drink recipes

    Amla juice in a pitcher
    Print Recipe
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    Amla Juice

    This nutrient packed juice with Indian gooseberries aka Amla is so easy to make at home.
    Prep Time10 minutes
    Course: Beverage
    Cuisine: Indian
    Servings: 4
    Calories: 20kcal

    Equipment

    • 1 high speed blender

    Ingredients

    • 5 Gooseberries
    • 1/4 cup curry leaves loosely packed
    • 1 cup water
    • 1 tsp roasted cumin powder
    • 1/2 tsp salt
    • 1.5 tbsp lemon juice freshly squeezed

    Instructions

    • First, place the chopped gooseberry along with the curry leaves and water to a high speed blender.
    • Next, add the cumin powder and salt. Blend on high speed till completely smooth.
    • When done, transfer to a mixing bowl and add the lemon juice to this. Stir well. Enjoy immediately.

    Video

    Notes

    • Use a sharp knife to chop the gooseberry. Try to slice as much flesh as possible.
    • Enjoy the juice immediately after making. 
    • When kept for a while, the juice may discolor. This is normal.
    • Adding curry leaves is optional but highly recommended, especially if you are looking at improving your hair health.
    • To reap the full benefits of this juice, please do not strain it after blending.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

    Nutrition

    Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 295mg | Potassium: 19mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1129IU | Vitamin C: 595mg | Calcium: 131mg | Iron: 1mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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    A beginner’s guide to Thai Herbs

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    If you love Thai food, you should know that Thai herbs are the super stars in any Thai dish. Right from their different curries to stir fries, almost all recipes feature a generous use of fresh herbs.

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    A platter featuring essential Thai herbs including galangal and lemongrass
    A pictorial guide to identifying different herbs used in Thai cuisine

    As a beginner or as someone who is new to Thai cuisine, it may be a bit confusing to identify these herbs. This post is a humble beginner’s guide to essential herbs used in Thai cooking.

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    When I first began exploring this cuisine, I was thrilled to observe that it is very similar to Indian food. Some things like liberal use of coriander, green chilies and their fondness for spice struck a chord with me.

    My move to Singapore made it so much easier to access these herbs very easily. Will you believe it if I tell you that these are available at our wet markets? And that I have a beautiful Thai Basil plant growing in my balcony?

    It begins with a paste

    All things Thai food begin with a fragrant paste. They have so many varieties including green curry, red curry and Tom Yum. To make this paste, they use a mortar and pestle.

    While the traditional way of making these essential spice pastes is with the help of a mortar and pestle, it can be a hassle for beginners or people who are new to the concept.

    In this case, take the short cut! and bring out that heavy duty blender. I do this all the time and it is such a blessing.

    You can buy all these different pastes in any Asian supermarket or grocery store but the flipside is some may not be vegan friendly and they may also be expensive. 

    The preservatives and additives are another story altogether. Which is why, it helps if we can make these on our own. And for this purpose, it is absolutely essential that we know how to identify and buy these herbs.

    Chilli Padi rules!

    Wondering what Chilli Padi is? Well, this is Bird’s eye chili in local jargon. No recipe is ever complete without these potent spice bombs.

    Be very careful when using these peppers. They can be very spicy. Always begin with the lowest amount possible in a recipe and increase the number of chilis based on your tolerance levels.

    There are two types of these bird’s eye chillis. Almost as tiny as half your little finger, they come in red and green colors.

    Galangal

    Amongst all the herbs, what piqued my interest the most is Galangal. Sometimes called as blue ginger, this medicinal root is related to the turmeric family.

    A close up shot of Thai ginger or galangal
    Galangal and ginger are so different in flavor and taste.

    We call this as Sitharathai in Tamil. There are different types of galangal including lesser and greater galangal. While they all belong to the same family, they are all different in flavor and taste.

    Difference between ginger and galangal

    Is there a difference? Yes! Ginger is spicy, pungent and has a slight bitter aftertaste. On the other hand, galangal is sweet, has a piney fragrance and mild citrus notes.

    Other names for this include Siamese ginger or Thai Ginger. Unlike ginger, this rhizome has a pinkish skin and its flesh is harder and more fibrous.

    This citrusy rhizome is also popular in Indonesian and Vietnamese cuisine. In Indian culture, we use this to treat coughs, colds and indigestion.

    Lemongrass

    lemongrass is a common herb in Thai food
    Fresh lemongrass ready to be added to Thai green curry paste

    Of all the herbs here, this is my favorite. The first time I had a lemongrass experience was in my Masala Chai. This long hardy grass does belong to grass family.

    Also known as barbed wire grass and Malabar grass, this has a prominent citrus flavor. While you can find both fresh and dried lemongrass easily, fresh ones are preferred while cooking Thai food.

    Fresh lemongrass has a pronounced citrusy flavor with a hint of ginger. I love adding dried lemongrass stalks to my Chai and soups.

    Lime leaves

    a close up shot of makrut lime leaves
    Lime leaves are a key ingredient in Thai cuisine

    Also called as Makrut lime leaves, these thick and shiny dark green leaves are a key ingredient in making many Thai style curries and stir fries.

    You can find fresh, frozen and dried lime leaves in the market. While it is considerably cheaper in Asian supermarkets, they may be more expensive in other places.

    Before using these leaves, discard the rib that runs through the middle and thinly slice or chop them.

    First, fold the leaf into half. Grasp the tip of the stem and pull the rib away from the leaf. Then using a sharp knife, chop or slice them.

    In some places, you will find these labeled as Kaffir lime leaves. Both are the same.

    Cilantro roots and stems

    a close shot of cilantro, also called as coriander
    Cilantro leaves, roots and stems are vital in Thai cuisine.

    Indian, Mexican and Thai food use cilantro generously. What makes it interesting in Thai cuisine is that they use the roots and stems too.

    Cilantro roots are packed with flavor and fragrance. Indispensable in Tom Yam soup, this is called as Pak Chee in Thai and plays a vital role in bringing alive many soups.

    Before using cilantro roots, make sure to wash them thoroughly to get rid of any mud, sand and dirt.

    Cilantro is also called coriander in India and many Asian countries. Only in the US, cilantro refers to the green leaves and coriander, the dried seeds.

    Thai Basil

    How does Thai basil look like?
    Thai basil leaves have a purplish green stalk and withstand high heat better.

    With a pronounced anise-like flavor, this vibrant green herb is what I will call the quintessential of Thai cuisine. Unlike Italian basil, these leaves withstand high temperature cooking.

    Thai red curry and Thai green curry is unthinkable without these leaves that have purple stems and white flowers. Did you know that Thai basil is also referred to cinnamon basil, which is its literal translation in Vietnamese.

    Thai basil vs Italian Basil

    thai basil vs Italian basil
    Thai basil leaves are narrow whereas Genovese basil leaves are rounder and shinier.

    Italian basil, also called as Genovese basil and Thai basil both belong to the same family. But the similarity ends there, almost.

    Genovese basil leaves are rounder and more delicate. They have verdant stems and do not withstand high heat easily. Thai basil leaves are narrow and have a slightly serrated edge. 

    If you cannot source fresh Thai basil, find dried ones. While you can substitute Thai basil with Genovese basil, it simply will not give you the same punch in terms of taste and flavor.

    To take it up a notch, you can add a sprig of mint and other herbs like cilantro.

    Explore Asian Recipes

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    Ponnanganni Keerai Poriyal

    By Leave a Comment

    Ponnanganni is a nutrition dense local greens. Widely found in India and other Asian countries, this wonder green is rich in calcium and promotes eye health and healthy hair.

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    Stir fried Ponnanganni served in an orange serving bowl
    Stir frying Ponnanganni (Dwarf copperleaf) is a great way to include it in daily meals

    Have you come across this variety of leafy greens? Where I live, we can spot them growing like weeds, along pathways. As it is loaded with nutrients, it is widely eaten in many Asian countries.

    In this post, I will share how to make a delicious stir fry using these dwarf copperleaf spinach leaves. We call this as Ponanganni Keerai Poriyal in Tamil.

    There is a similar version of this in Sri Lankan cuisine and it goes by the name ‘Vari’.

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    What is Ponnanganni?

    In English, it is called dwarf copperleaf. Known as Ponnaganti in Telugu, other names for this include Matsyaakshi, Gudari Saag, Water Amaranth, Sessile Joyweed and Honnagone (Kannada).

    Known as Pucuk Kurmak in Malay, they cook this with fish in Malay cuisine. 

    Types of Water Amaranth

    There are two types of these leafy greens. Naatu Ponnanganni refers to locally grown Indian variety while Seemai Ponnanganni refers to those grown in foreign soil.

    The Naatu Ponnanganni variety has green stalks and stems and is considered more nutritious than the Seemai variety. The latter has red stalks and reddish green leaves.

    how to use alternanthera sessilis (Naatu Ponnanganni)

    Benefits of Alternanthera Sessilis

    These leaves are chock full of nutrients. Apart from the fact that they are rich in calcium and anti-oxidants, they are a fabulous cure for Asthma, hair fall and eye sight problems.

    For lactating mothers, this helps in improving breastmilk secretion while people suffering from piles can include this in their diet and see a considerable improvement.

    How to clean water amaranth?

    First, separate the stalks in a bunch. Next, pick the leaves from the stalks by plucking them. Then, wash and dry the picked leaves.

    how to clean and use alternanthera sessilis

    Once dry, chop them finely using a sharp knife or shred them finely in a food processor.

    how to use alternanthera sessilis

    Make ahead and meal prep

    These leaves are high maintenance, I admit. To cut down on the prep time during busy mornings, you can sort, pick and clean the leaves over the weekend.

    Chop them after drying them fully and store in a fridge safe covered container. This keeps well for 3 days. 

    Please note that the leaves should be completely dry before chopping. Or else, they will rot soon in the fridge.

    Serving suggestions

    • Eat it mixed with rice and a drizzle of ghee or sesame oil.
    • Make it a part of an elaborate meal and serve this along side some Sambar, Rasam or even Kootu.
    • Enjoy this on its own with some Sundal and soup for a low calorie meal. 

    Different ways to cook

    • Cook this like a Kootu, just like how you would cook regular spinach.
    • You can also add this to Adai or your regular Dosa and Chapati.
    • Make it into a Masiyal and enjoy it with ghee and hot rice.

    Recipe Notes

    • To make this Poriyal, you can use both Naatu and Seemai Ponnanganni.
    • While cooking these leafy greens, they will release moisture. It is normal.
    • To minimize the leaves from releasing moisture, then make sure the leaves are fully dry before adding them to the pan.
    • You can add either coconut or onions. But I prefer adding both since it is very tasty.
    • Adding 3/4 tsp turmeric powder to this Poriyal not only enhances the color but also increases its nutritional value.

    Method 

    Prep work

    Clean and chop the water amaranth leaves well. Set aside. Gather the remaining ingredients, chop the onions, grate the coconut and keep it ready.

    Making the stir fry

    Heat a pan with coconut oil. Pop the mustard seeds and add broken white urad dal along with dried red chilis.

    How to cook Ponnanganni Keerai (dwarf copperleaf)

    When the Urad dal begins to brown, add the chopped onions along with salt and mix well. Saute the onions till they are pink and soft.

    How to cook Ponnanganni Keerai (dwarf copperleaf)

    Now, add the chopped water amaranth leaves. Mix well. Cook on medium flame till the leaves are completely wilted and have reduced by 1/2 in volume.

    How to cook Ponnanganni Keerai (dwarf copperleaf)

    At this stage, tip in the grated coconut and mix well. Continue to cook for 2 minutes. When done, serve immediately.

    How to cook Ponnanganni Keerai (dwarf copperleaf)

    A delicious stir fry made with water amaranth leaves
    Healthy stir fry with water amaranth- delicious with anything!

    More South Indian Vegetables

    Stir fried Ponnanganni served in an orange serving bowl
    Print Recipe
    5 from 2 votes

    Ponnanganni Keerai Poriyal

    This is a healthy stir fry made using dwarf copperleaf also known as water amaranth.
    Prep Time20 minutes
    Cook Time15 minutes
    Course: Vegetables
    Cuisine: South Indian, Tamil
    Servings: 3
    Calories: 150kcal

    Equipment

    • 1 Frying Pan
    • 1 Spatula

    Ingredients

    • 1 tbsp cold pressed coconut oil
    • 1 tsp mustard seeds
    • 1.5 tsp broken white Urad dal
    • 3 dry red chilis
    • Salt to taste
    • 1 cup onions finely chopped
    • 1 pound Water amaranth cleaned and chopped (refer blog post) (1 pound =450 grams)
    • 1/2 cup coconut freshly grated

    Instructions

    Prep work

    • Clean and chop the water amaranth leaves well. Set aside. Gather the remaining ingredients, chop the onions, grate the coconut and keep it ready.

    Making Ponnanganni Keerai Poriyal

    • Heat a pan with coconut oil. Pop the mustard seeds and add broken white urad dal along with dried red chilis.
    • When the Urad dal begins to brown, add the chopped onions along with salt and mix well. Saute the onions till they are pink and soft.
    • Now, add the chopped water amaranth leaves. Mix well. Cook on medium flame till the leaves are completely wilted and have reduced by 1/2 in volume.
    • At this stage, tip in the grated coconut and mix well. Continue to cook for 2 minutes. When done, serve immediately.

    Notes

    • To make this Poriyal, you can use both Naatu and Seemai Ponnanganni.
    • While cooking these leafy greens, they will release moisture. It is normal.
    • To minimize the leaves from releasing moisture, then make sure the leaves are fully dry before adding them to the pan.
    • You can add either coconut or onions. But I prefer adding both since it is very tasty.
    • Adding 3/4 tsp turmeric powder to this Poriyal not only enhances the color but also increases its nutritional value.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

    Nutrition

    Calories: 150kcal | Carbohydrates: 14g | Protein: 6g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 176mg | Potassium: 614mg | Fiber: 6g | Sugar: 3g | Vitamin A: 9659IU | Vitamin C: 88mg | Calcium: 135mg | Iron: 3mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    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 & INSTAGRAM for delicious tidbits everyday. 

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

    Air fryer cinnamon rolls (from scratch)

    By Leave a Comment

    Soft and fluffy cinnamon rolls baked in the air fryer certainly make this world a better place. Imagine how dull a morning would be but for indulgent treats like these rolls? With the advent of the air fryer oven, baking these warm pillows of yum have become easier and more fun.

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

    soft cinnamon rolls from scratch baked in the air fryer oven recipes
    These frosted cinnamon rolls are quick to make in the air fryer.

    It has been raining in sheets this week. And I found baking these gorgeous cinnamon + brown butter slathered rolls to be the antidote to gloomy mornings.

    While I usually do not frost them, this time, I went to town since my little girl is home. 

    [feast_advanced_jump_to]

    Ingredients

    This recipe is a three step process. The first one is to make the dough. Next, we make the filling while the dough proofs and finally, we whip up the frosting.

    For the dough, you will need-
    • Warm milk – hot milk will kill the yeast while cold milk will not allow it to proof well.
    • Instant Yeast – I recommend this but active dry yeast will work too.
    • Sugar- use fine sugar for quicker dissolving.
    • Bread flour – swap with all purpose flour if you do not have bread flour.
    • Melted butter
    Ingredients for filling-
    • Melted butter
    • Soft brown sugar- any other sugar does not work as well here.
    • Ground cinnamon
    For the frosting-
    • Softened cream cheese
    • Melted butter
    • Vanilla
    • Milk
    • Powdered sugar 

    Make ahead, shelf life and storage

    In my humble opinion, these rolls should be declared as the official Christmas breakfast. Warm and fluffy, the earthy notes of cinnamon are a delight to look forward to.

    Make these rolls 3 days ahead. However, frost them only just before serving. Store unfrosted rolls in a covered and air tight container in the fridge for up to 1 week.

    Freezing

    You can also freeze unfrosted rolls for up to 3 months. Place each roll on a baking sheet and wait for it to freeze fully. When done, transfer to a freezer safe bag, label and return to the freezer.

    Thaw by popping it into the air fryer and defrost at 175C (345C) for 4 to 6 minutes. When warm, frost as desired and serve.

    Variations

    Vegan cinnamon rolls

    Use unsweetened almond milk in place of dairy milk. Similarly, replace regular butter with vegan butter. Skip the frosting or use a simple nut milk and sugar glaze.

    • Make them into chocolate rolls– use Nutella or your favorite spread instead of the cinnamon filling.
    • You can also use other fillings like Biscoff spread instead of the one mentioned here.
    • For a kid-friendly fun version, add crushed Oreos along with the cinnamon butter mixture.
    • Use store bought pizza dough or biscuit dough instead of making it all from scratch for a quick and effortless version.
    air fryer cinnamon rolls with frosting
    A freshly baked batch of cinnamon rolls

    Recipe Notes

    • Always test if your yeast is alive before baking bread. 
    • For successfully proofing the yeast, the milk has to be warm. 
    • Use a weighing scale to weigh all the ingredients for best results.
    • You can bake these rolls in a Ninja Foodi air fryer or any regular air fryer, air fryer oven or a traditional oven.
    • If you have a small air fryer, I suggest baking these in two batches.
    • For smaller air fryer baskets, a 7 inch round springform pan or cake pan will work well.
    • This recipe can be easily doubled or tripled.
    • For a smooth textured frosting, the cream cheese has to be softened and at room temperature.

    Method

    Proof the yeast

    In a mixing bowl, add warm milk, instant yeast and sugar. Whisk well.

    step by step guide to make air fryer cinnamon rolls

    Let it sit for 20 minutes until frothy and bubbly on the surface.

    Making the dough

    To the bowl of your stand mixer, add the bread flour, melted butter, salt and the frothy yeast mixture.

    step by step guide to make air fryer cinnamon rolls

    Knead till you have a smooth, non sticky and soft dough. You can also do this by hand. When you knead by hand, you will have to do it for about 5 to 7 minutes from start to finish.

    step by step guide to make air fryer cinnamon rolls

    Proofing the dough

    Grease a mixing bowl with a thin layer of melted butter. Place the dough ball in this. Cover with a shower cap. 

    Allow the dough to double in volume by placing it in a warm place. This may take anywhere between 40 mins to 2 hours, depending on the weather.

    How to proof bread dough in the Instant Pot?

    Alternatively, you can proof the dough in the Instant Pot using YOGURT setting. This is especially useful if you are living in a cold place.

    Insert the inner pot into the Instant Pot. Add 1 cup water to the pot. Place a trivet into the pot. Now, place bowl of dough on the trivet.

    Proofing cinnamon roll dough in instant pot using yogurt setting

    Cover with a transparent glass lid. I strongly recommend the INSTANT POT LID since this fits snugly. Plug in the IP, press YOGURT and set the timer to 1 hour. 

    Allow the YOGURT cycle to complete. After 1 hour, you will see that the dough has doubled beautifully.

    Rolling the dough

    Punch the proofed dough down. Knead this for 1 to 2 minutes gently. 

    step by step guide to make air fryer cinnamon rolls

    Turn it onto a floured work surface. Now, roll the dough out into a 10 by 10 inch square. 

    Making the filling

    Combine brown sugar, ground cinnamon and melted butter in a mixing bowl until smooth. It should resemble a paste.

    How to make cinnamon roll filling with brown sugar, butter and ground cinnamon?

    Shaping the rolls

    Spread the filling into an even layer, leaving an 1 inch gap around the edges. 

    step by step guide to make air fryer cinnamon rolls
    Roll the dough tightly into a log. Using a piece of thread, cut the log into 9 equal pieces.

    step by step guide to make air fryer cinnamon rolls

    Alternatively, you may also use a bench scraper or a sharp knife to cut the log of dough. Place each piece into a greased 8 by 8 inch square pan, leaving an inch gap between each piece.

    step by step guide to make air fryer cinnamon rolls

    Second proofing

    Now, cover the pan with a shower cap. Allow this to rise for 20 minutes.

    Preheating

    Towards the end of the second rise, preheat your air fryer at 320 F (160C). If you are going to bake them in the oven, preheat your oven at 350 F (180C).

    Instant Vortex Air Fryer Oven

    You do not need to preheat the Instant Vortex Air Fryer oven since it works differently. Just when you are ready to bake, press BAKE, set the temperature at 320F (160C) and wait for the display to read ADD FOOD.

    Proceed to place the rolls in the air fryer oven, set the timer to 8 minutes and wait for the cooking cycle to complete.

    Air fryer instructions for cinnamon rolls

    In case you are baking these rolls in a regular air fryer, you will need to bake the rolls in a 9 inch round springform pan.

    If your air fryer basket is small, you can line it with parchment paper and place the rolls directly in them and bake.

    Temperature and timings– Bake at 320 F (160C) for 8 minutes or until the rolls are golden on the top. Keep an eye on the rolls after 7 mins to prevent burning.

    Oven instructions

    These rolls can be baked in a preheated regular oven at 350F (180C) for 20 minutes or until the tops are golden.

    Cream cheese frosting

    While the rolls are baking, let’s make the frosting. To the bowl of your stand mixer, add softened cream cheese, melted butter, milk, vanilla and sugar.

    step by step guide to make air fryer cinnamon rolls

    Whip on medium high speed until soft peaks form. This takes about 7 mins. When done, let it sit in the fridge until ready to frost.

    Cream cheese frosting for cinnamon rolls

    Frosting 

    For a uniform frosting, I recommend frosting these rolls while they are warm.

    how to frost cinnamon rolls?

    Spread an even layer of the cream cheese frosting over the rolls using a silicon spatula. Serve immediately.

    air fryer cinnamon roll with cream cheese frosting
    These soft and fluffy cinnamon rolls are perfect for breakfast

    soft cinnamon rolls from scratch baked in the air fryer oven recipes
    Print Recipe
    5 from 1 vote

    Air fryer cinnamon rolls

    Soft and fluffy cinnamon rolls baked in the air fryer make for a fantastic holiday breakfast.
    Prep Time30 minutes
    Cook Time8 minutes
    Proofing time1 hour 20 minutes
    Course: Breads, Breakfast
    Cuisine: American, International
    Servings: 9 rolls
    Calories: 361kcal

    Equipment

    • 1 Mixing bowl
    • 1 Stand mixer You can also knead by hand.
    • 1 set measuring cups and spoons or a weighing scale
    • 1 Rolling Pin
    • 1 8 by 8 inch square baking pan
    • 1 Spatula

    Ingredients

    For the dough

    • 4.5 oz warm milk (1/2 cup +1 tbsp)
    • 2.25 tsp Instant Yeast
    • 3 tbsp fine sugar
    • 14 oz bread flour (1.75 cups)
    • 3 tbsp butter melted
    • 1/2 tsp salt

    For the filling

    • 3 tbsp butter softened
    • 1/4 cup soft brown sugar
    • 2 tsp ground cinnamon

    For the cream cheese frosting

    • 4 oz cream cheese softened
    • 2 tbsp powdered sugar
    • 2 tbsp milk
    • 2 tbsp melted butter
    • 1 tsp vanilla

    Instructions

    Proof the yeast

    • In a mixing bowl, add warm milk, instant yeast and sugar. Whisk well.
    • Let it sit for 20 minutes until frothy and bubbly on the surface.

    Making the dough

    • To the bowl of your stand mixer, add the bread flour, melted butter, salt and the frothy yeast mixture.
    • Knead till you have a smooth, non sticky and soft dough. This takes 4 to 5 minutes.
    • You can also do this by hand. When you knead by hand, you will have to do it for about 5 to 7 minutes from start to finish.

    Proofing the dough

    • Grease a mixing bowl with a thin layer of melted butter. Place the dough ball in this. Cover with a shower cap.
    • Allow the dough to double in volume by placing it in a warm place. This may take anywhere between 40 mins to 2 hours, depending on the weather.

    How to proof bread dough in the Instant Pot?

    • Alternatively, you can proof the dough in the Instant Pot using YOGURT setting. This is especially useful if you are living in a cold place.
    • Insert the inner pot into the Instant Pot. Add 1 cup water to the pot. Place a trivet into the pot. Now, place bowl of dough on the trivet.
    • Cover with a transparent glass lid. I strongly recommend the INSTANT POT LID since this fits snugly. Plug in the IP, press YOGURT and set the timer to 1 hour.
    • Allow the YOGURT cycle to complete. After 1 hour, you will see that the dough has doubled beautifully.

    Rolling the dough

    • Punch the proofed dough down. Knead this for 1 to 2 minutes gently.  Turn it onto a floured work surface. Now, roll the dough out into a 10 by 10 inch square.

    Making the filling

    • Combine brown sugar, ground cinnamon and melted butter in a mixing bowl until smooth. It should resemble a paste.

    Shaping the rolls

    • Spread the filling into an even layer, leaving an 1 inch gap around the edges.
    • Roll the dough tightly into a log. Using a piece of thread, cut the log into 9 equal pieces.
    • Place each piece into a greased 8 by 8 inch square pan, leaving an inch gap between each piece.

    Second proofing

    • Now, cover the pan with a shower cap. Allow this to rise for 20 minutes.

    Preheating

    • Towards the end of the second rise, preheat your air fryer at 320 F (160C).  If you are going to bake them in the oven, preheat your oven at 350 F (180C).

    Instant Vortex Air Fryer Oven

    • When you are ready to bake, press BAKE, set the temperature at 320F (160C) and wait for the display to read ADD FOOD.
    • Proceed to place the rolls in the air fryer oven, set the timer to 8 minutes and wait for the cooking cycle to complete.

    Air fryer instructions for cinnamon rolls

    • In case you are baking these rolls in a regular air fryer, you will need to bake the rolls in a 9 inch round springform pan.
    • If your air fryer basket is small, you can line it with parchment paper and place the rolls directly in them and bake.

    Temperature and timings

    • Bake at 320 F (160C) for 8 minutes or until the rolls are golden on the top. Keep an eye on the rolls after 7 mins to prevent burning.

    Oven instructions

    • These rolls can be baked in a preheated regular oven at 350F (180C) for 20 minutes or until the tops are golden.

    Cream cheese frosting

    • To the bowl of your stand mixer, add softened cream cheese, melted butter, milk, vanilla and sugar.
    • Whip on medium high speed until soft peaks form. This takes about 7 mins. When done, let it sit in the fridge until ready to frost.

    Frosting

    • Spread an even layer of the cream cheese frosting over the rolls, while warm. Serve immediately.

    Notes

    • Always test if your yeast is alive before baking bread. 
    • For successfully proofing the yeast, the milk has to be warm. 
    • Use a weighing scale to weigh all the ingredients for best results.
    • You can bake these rolls in a Ninja Foodi air fryer or any regular air fryer, air fryer oven or a traditional oven.
    • If you have a small air fryer, I suggest baking these in two batches.
    • For smaller air fryer baskets, a 7 inch round springform pan or cake pan will work well.
    • This recipe can be easily doubled or tripled.
    • For a smooth textured frosting, the cream cheese has to be softened and 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.

    Nutrition

    Calories: 361kcal | Carbohydrates: 47g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 260mg | Potassium: 129mg | Fiber: 2g | Sugar: 13g | Vitamin A: 511IU | Vitamin C: 0.03mg | Calcium: 54mg | Iron: 1mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    More Air Fryer Recipes

    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 & INSTAGRAM for delicious tidbits everyday. 

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

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    Air Fryer Molten Lava Cupcakes

    By 9 Comments

    These chocolate lava cakes baked in the air fryer are perfect to serve as individual desserts. Decadent and fudgy with a molten middle, this is a fantastic treat for any holiday party. Ready in just minutes, these eggless cakes are my go-to dessert for any gathering.

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

    decadent chocolate lava cake served with ice cream
    Chocolate lava cakes with vanilla ice cream- an indulgent treat

    First things first, these cakes are how I indulge myself. These perk me up on a long day and since they take less than 20 minutes to whip up, they make for an ideal dessert.

    Before attempting this recipe, kindly read the recipe notes and then proceed for best results.

    [feast_advanced_jump_to]

    Ingredients

    Like any cake recipe, this too has dry and wet components. Putting it in a nutshell, we will first mix all sorts of nice things like butter, coffee and such. Then we will combine our dry ingredients. Finally, we mix both and bake. Simple, right?

    • Butter- you will need melted butter for this recipe. Cold butter or solid butter will not work.
    • Brown sugar- soft brown sugar works perfectly well here. Feel free to substitute it with caster sugar.
    • Warm milk – this step is really important. Cold milk, room temperature milk or hot boiling milk will not give you the perfect results here.
    • Coffee powder- Use any instant coffee powder. Coffee powder really accentuates the chocolate flavor in any chocolate cake recipe.
    • Vanilla 
    • Whole wheat flour- These cakes are dense as is. So whole wheat flour works perfectly well here.
    • Cocoa – I have used Hershey’s cocoa here. But you can use any Dutch process cocoa.
    • Salt 
    • Baking powder
    • Couverture chocolate- Now, this is very important to use couverture chocolate here. You cannot use candy bars like Hershey’s or Cadbury. Simply because we need baking chocolate to achieve that molten middle.

    Make ahead, shelf life and storage

    You can make these ahead of time since they keep well in the fridge for up to 5 days. Keep them covered or store them in an air tight container to prevent them from drying out on the top.

    Freeze chocolate lava cakes by placing them on a baking sheet and waiting for each individual cake to completely freeze. Once frozen, transfer to freezer safe bags, label and freeze upto 2 months. 

    Thaw in the air fryer by defrosting or reheating at 350F (180C) for 2 mins.

    Please note that the cakes lose their molten lava texture in the middle after refrigeration or freezing.

    Choco lava cake with vanilla ice cream served on a plate with chocolate dusting
    Eggless molten lava cake with vanilla ice cream for dessert

    Recipe Notes

    • This recipe makes 3 small cakes. I have used 4 oz ramekins for this recipe. 
    • If you are making this for a gathering, you can use disposable muffin liners.
    • You can easily double this recipe. I have not attempted tripling the quantity here. In case you do, please share your thoughts in the comments.
    • For getting that consistency and texture right, the milk has to be warm. This is crucial.
    • All purpose flour will also work instead of whole wheat flour in this. The result with a lighter crumb that is equally delicious.
    • Couverture chocolate gives the best results as far as the molten middle goes. 
    • The timing matters big time for getting that gooey middle. You will have to bake it for exactly 6 mins in the air fryer. No more and no less.

    Serving suggestions

    • Serve this with some berry compote and vanilla ice cream.
    • Pair it with some raspberries or strawberries.
    • Dust with some icing sugar and serve as is.

    Method

    Prep work

    Combine melted butter and cocoa powder in a bowl till it resembles a thin paste. Coat your ramekins thoroughly with this paste. Take care to coat the bottom and the edges evenly without any gaps.

    Making the wet mixture

    To a mixing bowl, add melted butter and sugar. Whisk well until you get a smooth paste.

    how to make chocolate lava cake in the air fryer or air fryer oven?

    Now, add the warm milk and whisk well. 

    how to make chocolate lava cake in the air fryer or air fryer oven?

    Tip in the coffee powder. Whisk rapidly until it is frothy. You can use an electric egg beater for this purpose. Even a coffee frother will work well here. Tip in the vanilla, mix well and set aside.

    how to make chocolate lava cake in the air fryer or air fryer oven?

    Making the dry mixture

    In another mixing bowl, add the flour and cocoa. Tip in the baking powder along with salt. Using a balloon whisk, mix well until the ingredients are well incorporated.

    how to make chocolate lava cake in the air fryer or air fryer oven?

    Alternatively, you can sieve everything together into the bowl using a fine mesh sieve.

    Making the batter

    Add 1/2 the dry mixture into the wet mixture and mix well using a balloon whisk.

    how to make chocolate lava cake in the air fryer or air fryer oven?

    Now, add the remaining dry mixture and continue to whisk until you see no streaks of raw flour anywhere. Do not over mix. Whisk with a gentle hand until it is all just combined.

    Preheating air fryer or air fryer oven

    Preheat your air fryer at 370F (185C). 

    If your air fryer has a preset preheat function, you can use that. Or, you can manually preheat for 5 minutes at 370F.

    In the Instant Pot Vortex Air Fryer oven, press BAKE and set the temperature to 185 C (370F) and hit START. 

    The display will read ADD FOOD when it reaches the optimal temperature for baking.

    Filling the ramekins

    Fill the greased ramekins with 2 tbsp of the batter. Now, place 2 tbsp of the couverture chocolate.

    how to make chocolate lava cake in the air fryer or air fryer oven?

    I have used chocolate chips but you can also use couverture chocolate bars. Chop them into small chunks or squares and place 2 to 3 of these in the middle.

    Cover the chocolate with 2 tbsp batter. Spread evenly. If you are left with more batter after this, divide it equally among the three ramekins.

    how to make chocolate lava cake in the air fryer or air fryer oven?

    Baking

    Place in the preheated air fryer and bake for 6 minutes. The tops should look set and the edges should be fully cooked.

    Check for doneness by inserting a toothpick around the sides. It should come out with a few moist crumbs. Once baked, serve immediately.

    molten lava cupcake topped with vanilla ice cream
    Delicious pairing of eggless chocolate lava cake with vanilla ice cream

    Explore More Desserts

    decadent chocolate lava cake served with ice cream
    Print Recipe
    5 from 1 vote

    Chocolate Lava Cake

    Decadent and delicious chocolate treats with a gooey molten middle. These are perfect for any holiday party.
    Prep Time10 minutes
    Cook Time6 minutes
    Course: Dessert
    Cuisine: American, International
    Servings: 3
    Calories: 502kcal

    Equipment

    • 1 Air fryer or air fryer oven

    Ingredients

    Dry ingredients

    • 1/3 cup brown sugar
    • 1/2 cup whole wheat flour (2.15 oz)
    • 1/4 cup cocoa powder (1 oz)
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1/2 tsp coffee powder
    • 4 oz couverture chocolate chips

    Wet ingredients

    • 2 tbsp butter melted
    • 1/2 cup warm milk
    • 1 tsp vanilla

    For greasing the ramekins

    • 2 tsp melted butter
    • 1/2 tsp cocoa powder

    Instructions

    Prep work

    • Combine melted butter and cocoa powder in a bowl till it resembles a thin paste. Coat your ramekins thoroughly with this paste. Take care to coat the bottom and the edges evenly without any gaps.

    Making the wet mixture

    • To a mixing bowl, add melted butter and sugar. Whisk well until you get a smooth paste.
    • Now, add the warm milk with coffee powder. Whisk rapidly until it is frothy. You can use an electric egg beater for this purpose. Even a coffee frother will work well here.
    • Tip in the vanilla, mix well and set aside.

    Making the dry mixture

    • In another mixing bowl, add the flour and cocoa. Tip in the baking powder along with salt. Using a balloon whisk, mix well until the ingredients are well incorporated.
    • Alternatively, you can sieve everything together into the bowl using a fine mesh sieve.
    • Making the batter
    • Add 1/2 the dry mixture into the wet mixture and mix well using a balloon whisk.
    • Now, add the remaining dry mixture and continue to whisk until you see no streaks of raw flour anywhere. Do not over mix. Whisk with a gentle hand until it is all just combined.

    Preheating air fryer or air fryer oven

    • Preheat your air fryer at 370F (185C).
    • If your air fryer has a preset preheat function, you can use that. Or, you can manually preheat for 5 minutes at 370F.
    • In the Instant Pot Vortex Air Fryer oven, press BAKE and set the temperature to 185 C (370F) and hit START.
    • The display will read ADD FOOD when it reaches the optimal temperature for baking.

    Filling the ramekins

    • Fill the greased ramekins with 2 tbsp of the batter. Now, place 2 tbsp of the couverture chocolate.
    • I have used chocolate chips but you can also use couverture chocolate bars. Chop them into small chunks or squares and place 2 to 3 of these in the middle.
    • Cover the chocolate with 2 tbsp batter. Spread evenly. If you are left with more batter after this, divide it equally among the three ramekins.

    Baking

    • Place in the preheated air fryer and bake for 6 minutes. The tops should look set and the edges should be fully cooked.
    • Check for doneness by inserting a toothpick around the sides. It should come out with a few moist crumbs. Once baked, serve immediately.

    Notes

    • This recipe makes 3 small cakes. I have used 4 oz ramekins for this recipe. 
    • If you are making this for a gathering, you can use disposable muffin liners.
    • You can easily double this recipe. I have not attempted tripling the quantity here. In case you do, please share your thoughts in the comments.
    • For getting that consistency and texture right, the milk has to be warm. This is crucial.
    • All purpose flour will also work instead of whole wheat flour in this. The result with a lighter crumb that is equally delicious.
    • Couverture chocolate gives the best results as far as the molten middle goes. 
    • The timing matters big time for getting that gooey middle. You will have to bake it for exactly 6 mins in the air fryer. No more and no less.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

    Nutrition

    Calories: 502kcal | Carbohydrates: 66g | Protein: 9g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 411mg | Potassium: 528mg | Fiber: 6g | Sugar: 39g | Vitamin A: 388IU | Vitamin C: 0.2mg | Calcium: 244mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    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 & INSTAGRAM for delicious tidbits everyday. 

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

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    Maple Cinnamon Granola (Air fryer & Oven)

    By Leave a Comment

    This maple and cinnamon flavored granola is just the perfect edible gifts, this festive season. Warm, nutty and crunchy, granola has always been my weakness. Lately, I have taken to whipping up small batches at a moment’s notice in my air fryer oven. 

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

    some homemade granola in a jar
    Some granola all ready for breakfast and Christmas gifting

    My new Instant Pot Vortex Air Fryer Oven is a keeper! Slightly bigger than a regular air fryer but smaller than the traditional oven, this gadget is the newest cool in my kitchen.

    Ever since I got it, I have been making different flavors of granola in it and the process is simple and fuss-free.

    Coming to the recipe itself, you will love this because-

    • it has no added preservatives and additives.
    • you can decide how much sugar goes into it.
    • the nuts and dried fruit can be customized according to your preferences.
    • store bought granola costs a bomb but making it at home is so much more economical.
    • it makes for a fabulous gift. Aren’t food gifts the best?
    [feast_advanced_jump_to]

    Ingredients

    As someone who loves all the flavors of Christmas time, I wanted this to reflect that mood. So this one has got warm and earthy cinnamon and vanilla for flavors. You will need these for this recipe-

    • Rolled oats- traditional rolled oats are the best. I love Bob’s Red Mill! (This is my personal preference and this post is not sponsored)
    • Seeds– a combination of pumpkin, flax and chia. You can also use hemp hearts and sunflower seeds.
    • Pecans and almonds– Since I wanted this to be Christmassy and all that, I added pecans. You can also add walnuts instead. Or just use only almonds.
    • Coconut – because the flavor is incredible. You will need unsweetened desiccated coconut flakes for this.
    • Maple syrup 
    • Molasses- I have just used medium molasses here. Please do not use blackstrap molasses here since it has a pronounced bitter taste.
    • Cinnamon
    • Almond butter – use any other nut butter you have on hand if you do not have this.
    • Vanilla 
    • Coconut oil – for flavor and to crisp up the granola. I recommend using virgin coconut oil.
    • Dried cranberries – add a wonderful element of tartness and chewiness to this recipe. You can use raisins instead.

    Dietary specifications

    Largely free from refined sugars, this recipe is also naturally vegan and gluten-free. You can keep it nut free by choosing to not use any nuts and switching the almond butter to some seed butter.

    Shelf life and storage

    Store cooled granola in an air tight container at room temperature for up to 3 weeks. You can also make a large batch and freeze them for upto 3 months.

    Freezing granola

    To freeze this, place in a Ziploc bag or a similar freezer-safe bag. Squeeze all the air out before sealing. Label and freeze. I recommend freezing in small portions for easier handling.

    Thaw at room temperature and if you prefer a crispy, warm granola, reheat it in a preheated air fryer at 300F for 2 to 3 mins.

    Homemade Granola- a great edible gift

    Pack cooled granola in small mason jars. I use 8oz jars for this purpose. Label them, add a hand written note, wrap them and gift them during the festive season.

    You can also check out this Chocolate Chia Granola if you are looking for more flavor ideas.

    Recipe Notes

    • You can make this recipe in an air fryer, air fryer oven or a regular oven. Read the ‘Method’ column for more details.
    • For making a bigger batch, I suggest using the oven since its easier and more convenient.
    • If you are making this in the air fryer, half the recipe if your air fryer basket is small. I have a 5 quart air fryer and was able to bake the entire batch in one go.
    • Add the pecans 3 to 4 minutes before the baking time comes to a finish. This will minimize burning. Nuts like pecans and walnuts burn when baked for a longer duration.
    • I recommend lining the air fryer basket with parchment paper for easy transfer and clean up.
    • Allow the granola to cool completely before storing. This helps in crisping up the granola.
    • Do not add the dried fruit while baking. You will end up with burned dried fruit.
    • Spread the mixture evenly into a thin layer to achieve an even crispy texture.
    Vegan maple cinnamon granola
    This granola with maple and cinnamon flavors is just perfect for Christmas gifting

    Method

    Prep Work

    Gather all the ingredients and assemble. Make sure all the ingredients are at room temperature.

    Tossing the oats, nuts and seeds

    In a large mixing bowl, add the rolled oats, pumpkin seeds, chia seeds, flax seeds and almonds. Toss well and set aside.

    How to make granola in the air fryer oven and regular oven?

    Combining the liquids

    To a saucepan, add the maple syrup, almond butter, coconut oil and molasses along with the vanilla.

    How to make granola in the air fryer oven and regular oven?

    Heat this mixture on medium heat, whisking gently until everything is well incorporated and you have a smooth mixture. Let it cool for a few minutes until it is warm to touch.

    How to make granola in the air fryer oven and regular oven?

    Preheating

    • If you are making this in the oven, preheat the oven to 275F (135C).

    Air fryer granola

    We will have to preheat the air fryer to make this recipe. If your air fryer comes with a preset preheat function, allow it to preheat at 300F (150C). 

    Alternatively, set your air fryer to preheat manually at 300F for 5 minutes.

    Instant Pot Vortex Air Fryer Oven

    Choose the BAKE Option and set the timer to 10 minutes. Wait for the display to read ADD FOOD. This is when the air fryer oven has reached the ideal temperature for baking.

    Adding the liquid mixture to the oats mixture

    Pour in the maple syrup mixture to the oats mixture. Add the ground cinnamon. Toss well using a spatula, making sure that the mixture coats the dry ingredients evenly and thoroughly.

    How to make granola in the air fryer oven and regular oven?

    How to bake/ air fry?

    Oven

    • Spread the mixture into a single layer that is 1 inch thick, on a parchment lined baking sheet. I used a 10 inch by 15 inch baking pan.
    • Bake in the preheated oven at 300F for 30 minutes.
    • At the halfway mark, add in the pecans, rotate the pan, break down the granola pieces using a fork and gently toss it all up.
    • Continue baking for the remaining time.
    • The granola will be soft immediately after baking but will crisp up as it cools down.
    • After it is completely cool, tip in the dried cranberries and mix well.

    Air fryer and air fryer oven

    • Line the air fryer basket/ air fryer oven tray with parchment paper.
    • Spread the mixture into a 1 inch thick layer on the parchment paper.
    • Bake in the preheated air fryer at 300F for 20 to 23 minutes.
    • At the half way mark (10 to 11 minutes), shake the basket and continue to bake.
    • When there are five minutes left for the baking to complete, add the pecans and toss well. Continue to finish baking.
    • The granola will be soft immediately after baking but will crisp up as it cools down.

    How to make granola in the air fryer oven and regular oven?

     

    • After it is completely cool, tip in the dried cranberries and mix well.
    easy vegan granola done in the air fryer and ovem
    A fresh batch of maple cinnamon granola

    Explore More Breakfast Ideas

    some homemade granola in a jar
    Print Recipe
    5 from 1 vote

    Maple Cinnamon Granola

    This easy vegan maple and cinnamon flavored granola is a chock full of all good things like coconut flakes, dried cranberries and nuts. Can be made in the oven, air fryer and air fryer oven
    Prep Time10 minutes
    Cook Time30 minutes
    Course: Breakfast
    Cuisine: American, International
    Servings: 8
    Calories: 226kcal

    Equipment

    • 1 Mixing bowl
    • 1 Saucepan
    • 1 Baking sheet
    • Parchment paper
    • 1 set of measuring cups and spoons
    • 1 air fryer/ air fryer oven/ regular oven

    Ingredients

    Dry ingredients

    • 2 cups old fashioned rolled oats
    • 2 tbsp unsweetened desiccated coconut flakes
    • 2 tbsp pumpkin seeds
    • 1 tbsp chia seeds
    • 1/8 cup almonds
    • 1/4 cup pecans
    • 3/4 tsp ground cinnamon
    • 3 tbsp dried cranberries

    Wet ingredients

    • 2 tbsp maple syrup
    • 1 tbsp coconut oil in melted state
    • 2 tbsp molasses
    • 2 tbsp almond butter

    Instructions

    Prep Work

    • Gather all the ingredients and assemble. Make sure all the ingredients are at room temperature.

    Tossing the oats, nuts and seeds

    • In a large mixing bowl, add the rolled oats, pumpkin seeds, chia seeds, flax seeds and almonds. Toss well and set aside.

    Combining the liquids

    • To a saucepan, add the maple syrup, almond butter, coconut oil and molasses along with the vanilla and ground cinnamon.
    • Heat this mixture on medium heat, whisking gently until everything is well incorporated and you have a smooth mixture. Let it cool for a few minutes until it is warm to touch.

    Preheating

    • If you are making this in the oven, preheat the oven to 275F (135C).

    Air fryer granola

    • We will have to preheat the air fryer to make this recipe. If your air fryer comes with a preset preheat function, allow it to preheat at 300F (150C).
    • Alternatively, set your air fryer to preheat manually at 300F for 5 minutes.

    Instant Pot Vortex Air Fryer Oven

    • Choose the BAKE Option and set the timer to 10 minutes. Wait for the display to read ADD FOOD. This is when the air fryer oven has reached the ideal temperature for baking.
    • Adding the liquid mixture to the oats mixture
    • Pour in the maple syrup mixture to the oats mixture. Toss well using a spatula, making sure that the mixture coats the dry ingredients evenly and thoroughly.

    How to bake/ air fry?

      Oven

      • Spread the mixture into a single layer that is 1 inch thick, on a parchment lined baking sheet. I used a 10 inch by 15 inch baking pan.
      • Bake in the preheated oven at 300F for 30 minutes.
      • At the halfway mark, add in the pecans, rotate the pan, break down the granola pieces using a fork and gently toss it all up.
      • Continue baking for the remaining time.
      • The granola will be soft immediately after baking but will crisp up as it cools down.
      • After it is completely cool, tip in the dried cranberries and mix well.

      Air fryer and air fryer oven

      • Line the air fryer basket/ air fryer oven tray with parchment paper.
      • Spread the mixture into a 1 inch thick layer on the parchment paper.
      • Bake in the preheated air fryer at 300F for 20 to 23 minutes.
      • At the half way mark (10 to 11 minutes), shake the basket and continue to bake.
      • When there are five minutes left for the baking to complete, add the pecans and toss well. Continue to finish baking.
      • The granola will be soft immediately after baking but will crisp up as it cools down.
      • After it is completely cool, tip in the dried cranberries and mix well.

      Notes

      • You can make this recipe in an air fryer, air fryer oven or a regular oven. Read the ‘Method’ column for more details.
      • For making a bigger batch, I suggest using the oven since its easier and more convenient.
      • If you are making this in the air fryer, half the recipe if your air fryer basket is small. I have a 5 quart air fryer and was able to bake the entire batch in one go.
      • Add the pecans 3 to 4 minutes before the baking time comes to a finish. This will minimize burning. Nuts like pecans and walnuts burn when baked for a longer duration.
      • I recommend lining the air fryer basket with parchment paper for easy transfer and clean up.
      • Allow the granola to cool completely before storing. This helps in crisping up the granola.
      • Do not add the dried fruit while baking. You will end up with burned dried fruit.
      • Spread the mixture evenly into a thin layer to achieve an even crispy texture.

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

      Nutrition

      Calories: 226kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Sodium: 5mg | Potassium: 253mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 2mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

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