Recipe Index

Brown Basmati Rice (Instant Pot Pressure Cooker)

March 11, 2023 By anusha Leave a 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.

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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-

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.

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.

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.

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.

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Instant Pot Brown Basmati Rice

A comprehensive guide to cooking brown basmati rice in the Instant Pot perfectly every single time.

Prep Time5

Cook Time22

Course: Sides

Cuisine: Asian, Indian, International

Servings:

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

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

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Instant Pot Brownies

February 17, 2023 By anusha 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.

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 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.

Let the brownie sit in the pan for 10 minutes before removing.

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

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Instant Pot Brownies

Decadent, gooey and fudgy brownies made from scratch in the Instant Pot

Prep Time15

Cook Time45

Course: Dessert

Cuisine: American, International

Servings:

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

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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Creamy Lemon Orzo Pasta (Instant Pot)

February 13, 2023 By anusha 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.

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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.

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 salt if needed.

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.

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.

Making risoni in the Instant Pot is so easy. — Delicious cheesy lemon orzo pasta can be put together in less than 30 mins.

Print Recipe

5 from 2 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

Cook Time14

Course: Main Course, Sides

Cuisine: American, Italian

Servings:

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

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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Easy One Pot Creamy Curry Pasta

January 25, 2023 By anusha 1 Comment

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.

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

Allow any leftover pasta to cool down completely. When cooled, divide into small portions and transfer to freezer safe containers.
Label and freeze for up to 2 months.
Thaw frozen pasta in the fridge overnight.
To reheat, transfer the pasta to a sauce pan along with 1 cup boiling hot water.
Stir gently and reheat on low flame. Serve once heated through.

Recipe Notes

Before making pasta in the Instant Pot, make sure you take note of the cooking times mentioned on your pasta package.
For getting pasta right in the Instant Pot, it is important to understand and use the right cooking times.
You will find more information on pasta cooking times and technique in my Penne Arrabbiata post.
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.
I have used regular canned coconut milk that is unsweetened for this recipe. Light or low fat coconut milk will also work well here.
Creamy peanut butter works best for this recipe. Chunky peanut butter takes a longer time to completely melt.
Once you add the pasta and the liquid to the IP, do not stir.
You must do a quick pressure release as soon as the cooking cycle is complete to avoid over cooked pasta.
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.
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.
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.

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.

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.

Print Recipe

5 from 3 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

Cook Time13

Course: Main Course, Mains

Cuisine: Fusion

Servings:

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

Before making pasta in the Instant Pot, make sure you take note of the cooking times mentioned on your pasta package.
For getting pasta right in the Instant Pot, it is important to understand and use the right cooking times.
You will find more information on pasta cooking times and technique in my Penne Arrabbiata post.
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.
I have used regular canned coconut milk that is unsweetened for this recipe. Light or low fat coconut milk will also work well here.
Creamy peanut butter works best for this recipe. Chunky peanut butter takes a longer time to completely melt.
Once you add the pasta and the liquid to the IP, do not stir.
You must do a quick pressure release as soon as the cooking cycle is complete to avoid over cooked pasta.
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.
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.
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

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& INSTAGRAM for daily tidbits.

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

Kerala Kadala Curry (Instant Pot & Stovetop)

January 18, 2023 By anusha 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.

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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.

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 scrape off any stuck bits.

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.

South Indian style brown chickpeas curry served in a beige bowl — Serve this rustic brown chickpeas and coconut curry with hoppers or Dosa

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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 15

Cook Time38

Course: Main Course, Mains

Cuisine: Kerala, South Indian

Servings:

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

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

More Instant Pot Recipes

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Easy Air Fryer Naan Bread Pizza

January 17, 2023 By anusha Leave a 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.

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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.

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 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.

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

Print Recipe

4 from 1 vote

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

Cook Time9

Course: Appetizer, Snacks

Cuisine: American, Fusion

Servings: 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

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

January 16, 2023 By anusha 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.

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.

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.

Print Recipe

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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

Cook Time10

Course: Mains

Cuisine: American

Servings:

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

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

More Instant Pot Soups

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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Basmati Rice in Instant Pot

January 7, 2023 By anusha 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.

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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.

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.

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 to loosen up the rice. Fluff gently with a fork.

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.

Print Recipe

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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

Cook Time4

Course: Sides

Cuisine: Indian

Servings:

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

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.

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Go vegan for 30 days (Veganuary)

December 26, 2022 By anusha 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

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

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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Vegan Black Bean Tortilla Soup (Instant Pot)

December 9, 2022 By anusha 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

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.

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.

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

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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

Cook Time30

Course: soups

Cuisine: Mexican

Servings:

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

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

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Amla Juice (Nellika Juice)

December 7, 2022 By anusha Leave a Comment

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?

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.

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.

how to make Amla juice for hair? — Drinking Amla juice can improve your health to a great extent

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Amla Juice

This nutrient packed juice with Indian gooseberries aka Amla is so easy to make at home.

Prep Time10

Course: Beverage

Cuisine: Indian

Servings:

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

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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A beginner’s guide to Thai Herbs

December 7, 2022 By anusha Leave a Comment

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.

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

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

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

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

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.

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Ponnanganni Keerai Poriyal

December 6, 2022 By anusha 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.

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.

Once dry, chop them finely using a sharp knife or shred them finely in a food processor.

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.

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.

A delicious stir fry made with water amaranth leaves — Healthy stir fry with water amaranth- delicious with anything!

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5 from 2 votes

Ponnanganni Keerai Poriyal

This is a healthy stir fry made using dwarf copperleaf also known as water amaranth.

Prep Time20

Cook Time15

Course: Vegetables

Cuisine: South Indian, Tamil

Servings:

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

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)

December 5, 2022 By anusha 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.

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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.

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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.

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. 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.

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.

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.

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

For a uniform frosting, I recommend frosting these rolls while they are warm.

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

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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

Cook Time8

Proofing time1 20

Course: Breads, Breakfast

Cuisine: American, International

Servings: 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

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

More Air Fryer Recipes

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Air Fryer Molten Lava Cupcakes

December 4, 2022 By anusha 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.

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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.

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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.

Now, add the warm milk and whisk well.

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.

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.

molten lava cupcake topped with vanilla ice cream — Delicious pairing of eggless chocolate lava cake with vanilla ice cream

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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

Cook Time6

Course: Dessert

Cuisine: American, International

Servings:

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

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

Maple Cinnamon Granola (Air fryer & Oven)

December 3, 2022 By anusha 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.

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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?

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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.

Combining the liquids

To a saucepan, add the maple syrup, almond butter, coconut oil and molasses along with the vanilla.

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. Add the ground cinnamon. 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.

easy vegan granola done in the air fryer and ovem — A fresh batch of maple cinnamon granola

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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

Cook Time30

Course: Breakfast

Cuisine: American, International

Servings:

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

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

Vegan Thai Noodle Soup (Instant Pot)

November 29, 2022 By anusha 2 Comments

This easy vegan Thai Noodle soup is sheer comfort on a cold night. Honestly, tell me what is there to not like about a bowl of warm noodle soup with Thai flavors? Plus, it takes less than 20 minutes to make. Win-win, right?

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These days, I am all up for easy weeknight dinners. My bet is always on a quick Chili or some soup. Since my daughter is still adjusting to the concept of soup as dinner, I always find ways to make it appetizing for her.

This Thai inspired soup is one such humble attempt. There are many recipes out there that call for using curry paste. But not all of us have access to that kind of stuff.

So, I chose to keep this soup very simple. It does not use curry paste but it does call for Thai herbs like lemon grass and lime leaves. Please read the “Ingredients” column for substitute ideas.

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Ingredients

For making this soup, we will need noodles, lots of veggies, some herbs and spices along with coconut milk. Most ingredients are available easily. I have added substitutes for those that may be hard to come by.

Asian sesame oil or any neutral flavored vegetable oil. I love coconut oil too!
Shallots, garlic and green Chili.
Vegetables– Carrots, baby corn, snap peas, Bok Choy, mushrooms is what I used. You can also use seasonal produce like zucchini, butternut squash, pumpkin, asparagus and green beans. Even peas, cauliflower and spinach work well here.
Tofu– The regular firm tofu is my choice. I do not recommend using silken tofu because they disintegrate easily in this soup.
Noodles- You can use ramen noodles here. Soba noodles also work well here. Use rice noodles for a gluten-free version.
Herbs– Lemon grass, lime leaves and Thai basil lend their Asian flavors to this soup. You can use dried versions of all these herbs. If you are using dried herbs, you will need 1 tsp dried lemon grass, 3 lime leaves and 3/4 tsp crushed dried Thai basil.
Light soy sauce – you just need a splash of it. Swap with Tamari if you want a gluten free version of this soup.
Curry powder- Use any curry powder that you have on hand.
Coconut sugar or raw cane sugar
Coconut milk- All hail canned coconut milk! Truly, the convenience they bring is unparalleled. You will need thin coconut milk for this recipe. If you have thick coconut milk, dilute it by mixing 1 part coconut milk and 2 parts water.
Lime juice
Ground white pepper and salt to taste

Make ahead, shelf life and storage

Leftovers keep well in the fridge for 2 days when stored in a clean and air tight container. Before serving, allow the soup to come to room temperature.

Since the noodles tend to absorb the liquids as they sit in the fridge, I recommend adding 1 cup of coconut milk to it and then reheating them gently.

This soup tastes best when made and served fresh. So, I do not recommend making this ahead of time.

A bowl of delicious Thai coconut noodle soup — Vegetarian friendly Thai noodle soup is a brilliant one pot dinner

Dietary Specifications

This recipe for Thai inspired noodle soup is naturally vegan and nut-free. You can make it gluten free by swapping the noodles with rice noodles and the soy with Tamari.

Recipe Notes

Chop all the vegetables into evenly sized pieces for uniform cooking.
Use only thin coconut milk for this recipe. Thick coconut milk causes the BURN signal to pop up and the result is undercooked noodles.
If you simmer the coconut milk on high heat or for a longer duration, it tends to curdle. So, always keep the heat on low, especially if you are making this on stove top.
Once the cooking process is complete, do a Quick Pressure Release without the slightest delay to avoid overcooked and mushy noodles.
This recipe is made in the Instant Pot. Please note that if you change the variety of noodles, the timings will also differ.

Please take note of the timings I have shared here for different variety of noodles-

Ramen Noodles- 1 minute – High Pressure followed by QPR.
Indian Hakka Noodles- 4 minutes – High Pressure followed by QPR
Soba Noodles- 2 minutes- High Pressure followed by QPR
Rice Noodles- 1 minute – High Pressure followed by QPR

Variations

Stir in 2 tbsp peanut butter or almond butter for a creamier version of this soup.
Add 1 tsp miso paste for an enhanced Umami factor.
If you cannot find all the herbs mentioned in the ingredients, substitute with 1.5 tbsp canned Thai green curry paste. Please note that when you do so, the soup will be a pale green.
To make this a low carb soup, skip the noodles entirely and make it with just the vegetables.
You can also red curry paste instead of green curry paste here.

Method

Prep work

First, measure the noodles and set aside. I recommend using a weighing scale for precise results.

Next, gather, clean and prep the remaining fresh vegetables and herbs. Similarly, assemble the remaining ingredients before you get started.

Instant Pot Thai Noodle Soup

Insert the inner pot into the Instant Pot and plug in. Press SAUTE- NORMAL and set the timer to 8 minutes.

When the display reads hot, add the oil and after 30 seconds, tip in the shallots, green chili and garlic. Saute till shallots turn pink and garlic begins to brown.

Tip in the lemon grass stalks and lime leaves. Saute for 20 to 30 seconds.

Spread the noodles evenly over this. If your noodles are long, break them into shorter sticks and spread them evenly into a uniform layer.

Next, add the veggies and tofu and arrange them into a single uniform layer. Now, top this with the basil leaves.

Pour in 13 oz of thin coconut milk. DO NOT STIR.

Tip in the curry powder, lime juice, soy sauce, coconut sugar, ground white pepper.

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

PRESS PRESSURE COOK-HIGH PRESSURE and set the timer to 2 minutes. Allow the cooking cycle to complete. Once done, do a QUICK PRESSURE RELEASE immediately without any delay. Press CANCEL.

Open the lid, add in the remaining 1 cup of coconut milk (8 oz). Stir gently. Let the soup sit for 2 minutes before serving.

Garnish with chopped cilantro or more fresh Thai basil leaves if desired before serving.

Stove top instructions

Cook noodles according to package instructions. Drain in a colander and set aside.

Heat a 5 quart Dutch oven or a similar heavy bottomed pan with sesame oil. Tip in the shallots, garlic and lemon grass along with the green chilis.

When the shallots are pink and the garlic begins to brown, add the veggies along with the lime leaves, soy sauce, curry powder, coconut sugar, salt and ground white pepper.

Add the basil leaves and stir to combine. Continue to saute the vegetables on medium heat till they are fork tender.

To the pan, add the coconut milk along with lime juice. Stir once and reduce the heat to the lowest.

Now, add the cooked noodles and stir gently. Simmer for 4 to 5 minutes on low flame till the noodles have warmed through.

Some hearty noodle soup with Thai flavors — This hearty Thai Noodle soup with coconut milk is the ultimate bowl of comfort

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Easy Thai Noodle Soup

This easy Thai Noodle soup is flavorful, vegan and comes together in 20 minutes, making it perfect for weeknight dinners.

Prep Time10

Cook Time10

Course: Main Course, Soup, soups

Cuisine: Asian, Thai

Servings:

Calories: 319kcal

Equipment

1 chopping board
1 set of knives
1 set measuring cups and spoons
1 six quart Instant Pot

Ingredients

1 tbsp Asian sesame oil or virgin coconut oil
12 shallots peeled and sliced
3 garlic cloves peeled and chopped roughly
2 green chilies slit
4 fresh lime leaves torn
2 inches lemon grass chopped roughly
8 oz Soba Noodles any variety will work. Pls refer the blog post for other noodle varieties.
10 Button mushrooms both brown and white work
1 Bok Choy chopped
2 oz chopped carrots
2 oz baby corns sliced
1 oz snap peas chopped roughly
3 oz firm tofu chopped into small cubes
10 Thai basil leaves
1 tbsp light soy sauce
21 oz thin coconut milk divided (please read instructions)
1.25 tsp curry powder
1 tbsp coconut sugar
1.25 tsp ground white pepper
Salt to taste
2 tbsp lime juice

Instructions

Prep work

First, measure the noodles and set aside. I recommend using a weighing scale for precise results.
Next, gather, clean and prep the remaining fresh vegetables and herbs. Similarly, assemble the remaining ingredients before you get started.

Instant Pot Thai Noodle Soup

Insert the inner pot into the Instant Pot and plug in. Press SAUTE- NORMAL and set the timer to 8 minutes.
When the display reads hot, add the oil and after 30 seconds, tip in the shallots, green chili and garlic. Saute till shallots turn pink and garlic begins to brown.
Tip in the lemon grass stalks and lime leaves. Saute for 20 to 30 seconds.
Spread the noodles evenly over this. If your noodles are long, break them into shorter sticks and spread them evenly into a uniform layer.
Next, add the veggies and tofu and arrange them into a single uniform layer. Now, top this with the basil leaves.
Pour in 13 oz of thin coconut milk. DO NOT STIR.
Tip in the curry powder, lime juice, soy sauce, coconut sugar, ground white pepper.
PRESS CANCEL. Ensure that the sealing ring has been fitted properly into the lid. Now, close the Instant Pot and turn the VALVE to SEALING.
PRESS PRESSURE COOK-HIGH PRESSURE and set the timer to 2 minutes. Allow the cooking cycle to complete. Once done, do a QUICK PRESSURE RELEASE immediately without any delay. Press CANCEL.
Open the lid, add in the remaining 1 cup of coconut milk (8 oz). Stir gently. Let the soup sit for 2 minutes before serving.
Garnish with chopped cilantro or more fresh Thai basil leaves if desired before serving.

Stove top instructions

Cook noodles according to package instructions. Drain in a colander and set aside.
Heat a 5 quart Dutch oven or a similar heavy bottomed pan with sesame oil. Tip in the shallots, garlic and lemon grass along with the green chilis.
When the shallots are pink and the garlic begins to brown, add the veggies along with the lime leaves, soy sauce, curry powder, coconut sugar, salt and ground white pepper.
Add the basil leaves and stir to combine. Continue to saute the vegetables on medium heat till they are fork tender.
To the pan, add the coconut milk along with lime juice. Stir once and reduce the heat to the lowest.
Now, add the cooked noodles and stir gently. Simmer for 4 to 5 minutes on low flame till the noodles have warmed through.

Video

Notes

Chop all the vegetables into evenly sized pieces for uniform cooking.
Use only thin coconut milk for this recipe. Thick coconut milk causes the BURN signal to pop up and the result is undercooked noodles.
If you simmer the coconut milk on high heat or for a longer duration, it tends to curdle. So, always keep the heat on low, especially if you are making this on stove top.
Once the cooking process is complete, do a Quick Pressure Release without the slightest delay to avoid overcooked and mushy noodles.
This recipe is made in the Instant Pot. Please note that if you change the variety of noodles, the timings will also differ.

Please take note of the timings I have shared here for different variety of noodles-

Ramen Noodles- 1 minute - High Pressure followed by QPR.
Indian Hakka Noodles- 4 minutes - High Pressure followed by QPR
Soba Noodles- 2 minutes- High Pressure followed by QPR
Rice Noodles- 1 minute - High Pressure followed by QPR

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

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Easy Veg Manchurian

November 28, 2022 By anusha 5 Comments

Veg Manchurian is an Indo Chinese style dish that is quite popular. Let us say that this dish with fried rice or noodles is everyone’s favorite. In this post, I will walk you through how to make this famous Indo Chinese street food recipe, step by step.

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Easy veg manchurian without deep frying — Veg Manchurian and fried rice is always a fantastic combination.

Why this recipe works

Versatile- you can make this in so many ways.
Healthier- check out the air fryer version and Aape pan method.
Naturally vegan.
This has no added preservatives or artificial colors.

What is Manchurian?

To put it simply, this is a fusion dish that has flavors from India and China. Slightly sweet, spicy and tangy, this Umami packed dish has several avatars.

Gobi Manchurian is the most sought after in this list. Other varieties feature chicken, eggs or even seafood.

You will see two versions of this dish in many Indo-Chinese restaurant menus. One is a dry version and the other is where they dunk deep fried vegetable balls in a sweet and sour sauce.

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Ingredients

The key vegetable to making the deep fried vegetable balls for this dish is cabbage. Other than this, you can also use chopped bell peppers, very finely chopped cabbage, beans, spring onions and carrots.

This dish involves two components. One is the vegetable balls and the other is the sauce. To make the veggie balls, you will need-

Corn starch
Plain flour
Ground white pepper and salt
Ginger garlic paste
Shredded cabbage, carrots and spring onions
Finely chopped onions
Water for mixing all this up to a batter.

For the sauce, we will need

Good quality Asian sesame oil or any neutral flavored vegetable oil will also work.
Finely chopped garlic and ginger- The ginger is the most important flavor factor here. But do not add more than mentioned here since it can become overpowering.
Onions and bell peppers- Traditionally, they use green peppers but you can do an assortment of colored peppers too.
Light soy sauce – I prefer this since it is mild and doesn’t overpower the dish.
Red chili sauce- for heat.
Vinegar- for a tangy taste that will balance the umami and the heat.
Brown sugar – to round off all the flavors.
Corn starch slurry – a combination of corn starch and water to thicken the sauce.
Water for adjusting the consistency.
Salt and pepper
Chopped spring onion greens for garnish.

Dietary Specifications

While this dish is naturally vegan and free from nuts, it is not free from gluten or soy. To make this soy free, please swap soy sauce with Tamari or liquid Aminos.

I have not had luck in replicating this dish with the same taste when I tried it with a gluten-free flour. If you do, please share it here in the comments.

Make ahead, shelf life and storage

In my opinion, this dish is best enjoyed when it is made fresh and served hot.

When made ahead of time, the vegetable balls lose their texture and the veggies lose their crunch as a result of sitting in the sauce for too long.

Leftovers keep well for 2 days when stored in a clean and covered air tight container in the fridge. Reheat on medium heat and serve hot.

You can spruce it up by garnishing with some chopped spring onion greens before serving.

A bowl of veg manchurian and fried rice can never go wrong — A hearty meal of fried rice and Manchurian

Serving suggestions

Trust me when I tell “ditch the take out’, y’all. For a typical eating out experience but with food made at home, serve this dish with our restaurant style fried rice, Thai basil fried rice or Singapore Noodles.

Variations

Air fryer veg Manchurian

One reason why many hesitate making this often at home is because it involves deep frying. But you can make this in the air fryer too.

Preheat your air fryer at 190 C (375 F). Shape the dough into small balls. Place them in the air fryer basket, 1 inch apart. Spray them with oil. Air fry for 12 minutes until golden brown, shaking them up at the halfway mark.

Dry veg Manchurian

Some people like me prefer the dry version of this dish. While the sauce is delicious and all that, there is nothing like a deep fried appetizer to get the party going.

Prepare the vegetable balls as per the instructions in the recipe card of this post. Heat a pan with sesame oil. Tip in the minced ginger and garlic.

Allow the garlic to brown and when done, crank up the heat, tip in the onions and bell peppers. Saute them till the peppers begin to blister.

Add all the sauces along with vinegar, salt and sugar. Stir well. Now, tip in the prepared vegetable balls and combine well, making sure that the saucy mixture coat the balls thoroughly.

Finish with a garnish of finely chopped spring onion greens.

Gluten free Manchurian

Use mashed potatoes or mashed cooked rice instead of the flour for a gluten free version of this recipe. Please note that the taste and texture of this version will be different.

Other variations

Use 2 or 3 green chilis for a spicier version.
For kid friendly version, tone down the pepper and red chili sauce by 1/2.
Add shredded cauliflower and bell peppers along with the other veggies mentioned here.

Recipe Notes

The vegetables must be shredded finely. This will help in shaping the vegetable balls better. I recommend using a food processor for best results.
If you are using cauliflower and bell peppers for the vegetable balls, do not add more 2 tbsp of each.
In case you are adding cauliflower and bell peppers to the vegetable balls, you will need to add 2 tbsp more flour and 1 tsp more corn starch as well.
After combining the vegetables and the flour +spices, allow the mixture to sit for 20 minutes. This will help draw water out from the vegetables. Begin mixing it into a dough after this happens to prevent adding too much water to the dough.
For the air fryer and deep fried version, you will need a stiff vegetable ball dough. The Aape pan version needs a slightly loose dough.
While frying the balls in hot oil, fry on low heat to ensure even cooking.
Before adding corn starch slurry to the gravy, make sure it is lump free. This will ensure that the gravy is also smooth and glossy.
Saute the onions and bell peppers for the sauce on high heat to retain the crunch.

Method

Making the vegetable balls

In a mixing bowl, place the corn starch, flour, ground white pepper, salt and ginger garlic paste.

To this, add the shredded cabbage and carrots along with very finely chopped onions. Using your hands, mix everything up, ensuring that the flour mixture coats the veggies evenly.

Let this sit for 20 minutes. During this process, the veggies will release water. After 20 minutes, add water by the tbsp and mix into a slightly stiff dough.

You should be able to shape the dough into small balls, the size of a tiny lime.

Heat an Aape pan or an Aebleskiver pan with 1.5 tsp oil in each groove. A Japanese Takoyaki pan will also work here.

Place each shaped ball into the groove and fry them on low heat till the bottom of the ball is golden. Now, flip and continue to fry the other side. When done, drain and set aside.

Alternatively, you may also deep fry these shaped balls. To deep fry them, heat a frying pan with 1.5 cups oil.

The oil should not be smoking hot. When you drop a small piece of the dough, it should come floating to the surface immediately. This is the right temperature.

Drop in the shaped balls gently and fry on medium heat until golden. Do not overcrowd the pan by adding too many balls at once.

Fry them in batches of 4 to 5 for best results.

Making Manchurian sauce

Heat a wok with sesame oil. Add the minced ginger and garlic. Allow the garlic to become golden brown.

Now, add the onions and chopped bell peppers. Crank up the heat and fry till the peppers are blistered.

In a small bowl, combine all the sauces along with the vinegar, salt, pepper and sugar. Stir well. Tip this into the wok and combine well.

Make a corn starch slurry by combining 2 tbsp corn starch and 4 tbsp water. Add 1 cup water to the wok along with the corn starch.

Stir well to combine to make sure that the sauce does not become lumpy.

Simmer this till the sauce mixture is all smooth and glossy. This takes roughly 3 to 4 minutes on medium heat.

Add in the fried Manchurian balls and gently mix. Simmer on low heat for 2 to 3 minutes.

Finish with a garnish of finely chopped spring onion greens.

Veg manchurian balls in a gravy served in a black bowl — Manchurian balls, crunchy bell peppers and onions in a delicious Indo Chinese gravy

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Veg Manchurian

This popular Indo Chinese style appetizer features deep fried vegetable balls in a sweet and sour sauce. A hit every time when paired with fried rice.

Prep Time15

Cook Time30

Resting Time20